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All Journal Jurnal Penelitian Pascapanen Pertanian Pembangunan Pedesaan Jurnal Agroindustri AKSIOLOGIYA : Jurnal Pengabdian Kepada Masyarakat Jurnal Gizi dan Pangan Soedirman (JGPS) Indonesian Food Science and TechnologyJournal Jurnal Teknologi & Industri Hasil Pertanian J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Jurnal Studi Sosial Keagamaan Syekh Nurjati Indonesian Journal of Food Technology
Budi Sustriawan
Universitas Jenderal Soedirman
Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Education Electrical & Electronics Engineering Energy Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Medicine & Pharmacology Public Health Social Sciences Other

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POTENSI Lactobacillus acidophillus dan Lactobacillus plantarum UNTUK PENURUNKAN KOLESTEROL PADA MINUMAN PROBIOTIK OKARA Handayani, Isti; Sustriawan, Budi
Pembangunan Pedesaan Vol 12, No 1 (2012)
Publisher : Pembangunan Pedesaan

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Abstract

Penelitian ini bertujuan untuk mengetahui potensi L. acidophillus dan L. plantarum sebagai agensia probiotik penurun kolesterol pada minuman probiotik okara. Produk dibuat menggunakan tepung ampas tahu sebagai bahan dasar. Penurunan kolesterol dipelajari secara in vitro dengan menambahkan kolesterol pada produk. Dipelajari juga perubahan pH produk selama fermentasi. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Kelompok. Faktor yang dicoba berupa bakteri asam laktat yang terdiri dari 2 jenis yaitu L. acidophillus dan L. plantarum, dan lama fermentasi yang terdiri dari 4 taraf yaitu 0, 2, 4 dan 6 hari. Hasil penelitian menunjukkan L. acidophillus dan L. plantarum potensial sebagai agensia probiotik pada minuman probiotik okara. Penggunaan L. plantarum menghasilkan jumlah sel sebesar 7,94x10 7 CFU/ml, sedangkan penggunaan L. acidophilus menghasilkan jumlah sel sebesar 6,17x10 7 CFU/ml. L. acidophillus dan L. plantarum mampu menurunkan kolesterol pada minuman probiotik okara. L. acidophilus lebih mampu menurunkan kolesterol dibandingkan L. plantarum. Selama fermentasi juga terjadi penurunan pH, tetapi penggunaan jenis bakteri yang berbeda tidak menyebabkan perbedaan pada pH
DESAIN BENTUK DAN KEMASAN UNTUK MEMPERTAHANKAN MUTU GULA KELAPA Mold Design and Packaging to Maintain Palm Sugar Quality Naufalin, Rifda; Sustriawan, Budi; , Sakhidin; Sularso, Kusmantoro Edy; Yanto, Tri
Pembangunan Pedesaan Vol 13, No 1 (2013)
Publisher : Pembangunan Pedesaan

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Abstract

Proses pembuatan gula kelapa pada prinsipnya melalui dua tahap utama yaitu penguapan air dan solidifikasi. Sifat gula kelapa mudah menarik air (higroskopis) sehingga gula tersebut cepat menjadi lembek. Alternatif pemecahan permasalahan tersebut adalah dengan desain cetakan dan kemasan. Penelitian ini bertujuan untuk mengetahui mendesain cetakan dan kemasan gula kelapa terhadap mutu gula kelapa. Penelitian dilakukan dengan mendesain cetakan gula yang biasanya menggunakan potongan bambu digantikan dengan aluminium dengan bererapa bentuk (kotak dan tabung) dan ukuran (tinggi cetakan gula 2 dan 4 cm). Kemasan pada gula kelapa yang umumnya menggunakan plastik dan ditumpuk sehingga gula kelapa yang ada pada bagian bawah sering mengalami kerusakan dan meleleh. Desain kemasan sekunder yang tepat dapat mempertahankan mutu gula kelapa. Hasil penelitian menunjukkan bahwa desain cetakan dan kemasan menghasilkan gula kelapa dengan sifat fisikokimia dan sensoris yang dapat diterima selama penyimpanan 2 bulan.
Food Food Nutrition Values Improvement Through Optimise of Potency Utilization of Banana Peels Flour of Plantain, Kepok, and Ambon proverawati, atikah; nuraeni, indah; sustriawan, budi
Jurnal Gizi dan Pangan Soedirman Vol 3 No 1 (2019): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (539.648 KB) | DOI: 10.20884/1.jgps.2019.3.1.1525

Abstract

Banana of Kapok, Ambon and Plantain are widely used by the community, but their peels have not been utilized. Vitamins and minerals from banana peels are very high, so it need to increase the nutritional value of their food. This study aimed to analyze the physical and chemical characteristics of banana peel flour produced from three different banana varieties namely Plantain, Kapok and Ambon banana. This study used a factorial experimental with a completely randomized design (CRD) design, with different treatments of banana peel and soaking time varieties. Analysis of yield, color, water content, gel strength and stickiness, kamba density, solubility, water holding capacity, oil absorption, swelling power, moisture content, ash, protein, fat, carbohydrate, pectin levels, were carried out on banana peel flour. The results showed that the highest water content contained in the Ambon banana peels; the highest levels of ash, fat, protein and carbohydrate are in plantain peels; the highest crude fiber content are in Ambon banana peel, and the average pectin level of the three types of banana peels was 1.08%. Different types of banana peels and soaking time had a significant effect on water content, fiber content and banana flour pectin content.
Sosialisasi dan Pendampingan Pelaksanaan Good Manufacturing Practices (GMP) di UD Annisa, Wonosobo Nur Aini; Hidayah Dwiyanti; Retno Setyawati; Budi Sustriawan; Silma Darojatun Alfiyah
Aksiologiya: Jurnal Pengabdian Kepada Masyarakat Vol 3, No 2 (2019): Agustus
Publisher : Universitas Muhammadiyah Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (900.963 KB) | DOI: 10.30651/aks.v3i2.1699

Abstract

This activity aims to find out the influence of socialization and assistance to the level of implementation of Good Manufacturing Practices (GMP) at UD Annisa, Wonosobo. Activities are conducted by the method of action research through the initial evaluation of activities, preparation of quality documents, socialization and assistance and final evaluation activities.
FORMULASI ROTI BEBAS GLUTEN BERBASIS TEPUNG SORGUM DENGAN PENAMBHAAN PATI GARUT DAN GUM ARAB Zakia Maulida; Nur Aini; Budi Sustriawan; Juni Sumarmono
Jurnal Penelitian Pascapanen Pertanian Vol 16, No 2 (2019): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v16n2.2019.90-98

Abstract

Tepung sorgum tidak memilikki gluten sehingga tidak bisa dibuat menjadi orti yang memiliki tekstur baik. Untuk dapat menghasilakn roti sorgum dengan tekstur yang baik perlu bahan pembentuk sebagai pengganti gluten. Penambahan pati garut akan mengakibatkan gelatinisasi mampu memerangkap gelembung udara serta memfasilitasi retensi gas selama fermentasi. Gum arab memiliki kemampuan meniru sifat viskoelastis gluten. Tujuan dari penelitian ini adalah 1) menentukan proporsi pati garut dan gum arab yang optimum dalam pembuatan roti sorgum; 2) memperlajari sifat fisik, kimia, dan sensori roti. Rancangan percobaan menggunakan Response Surface Methodology dengan dua faktor yakni pati garut (25-40%) dan gum arab (1-5%). Variabel yang diamati meliputi volume spesifik, hardness, cohesiveness, kadar air, abu, karbohidrat, protein, lemak, serta karakteristik sensori (warna, aroma, tekstur, rasa, dan kesukaan). Formula optimum roti berbasis sorgum yakni dengan proporsi pati garut 40% dan gum arab 5 %. Karakteristik formula optimum roti sorgum adalah volume spesifik 342,76 cm3; hardness 0,34 N; cohesiveness 1,31; kadar air 49,62%, kadar abu 0,74 %, kadar karbohidrat 40,45%, kadar protein 6,22%, dan kadar lemak 2,97%. Karakteristik sensori (warna putih sedikit keabuan, aroma khas roti agak kuat, tekstur pori agak seragam, rasa khas roti agak kuat dan tingkat kesukaan netral). Karakter ini hampir sama dengan roti dari terigu sehingga dapat digunakan sebagai pangan alternatif bagi orang yang intoleran terhadap gluten. Gluten Free Bread Formulation Based on Sorghum Flour with Addition of Arabic Garut and Gum StarchThe gluten-free bread formula from sorghum requires the formation of a gluten substitute so that bread has desire characteristics. During baking, starch granules of arrowroot gelatinize and have ability to trap air bubbles, facilitating gas retention during fermentation. Arabic gum has the ability to mimic the viscoelastic properties of gluten. The objectives of this study were 1) determining the optimum proportion of arrowroot starch and Arabic gum in sorghum-based gluten-free bread making; 2) knowing the physical, chemical, and sensory properties of bread. The experimental design in this study used Response Surface Methodology with two factors is arrowroot starch (25-40%) and arabic gum (1-5%). The variables observed were specific volume, hardness, cohesiveness, moisture, ash content, carbohydrate, protein, fat, and sensory characteristics (color, aroma, texture, taste, and preference). The optimum formula for sorghum bread is 40% proportion of arrowroot starch and 5% of Arabic gum addition. The characteristic of bread were specific volume 342.76 cm3, hardness 0,34 N, cohesiveness 1.31; 49,62% moisture content, 0.74% ash content, carbohydrate levels of 40.45% protein content of 6.22% and fat content of 2.97% and sensory characteristics (slightly grayish white, distinctive strong bread aroma, rather unifrom pore texture, distinctive strong bread flavor and neutral level of preference). This character is almost the same as wheat bread so tahat it can be used as an alternative for people who are intolerant of gluten.
Iptek Bagi Masyarakat Perbaikan Teknologi Pengolahan Jagung Bagi Kelompok Wanita Tani di Kecamatan Kutasari, Purbalingga Nur Aini; Budi Sustriawan; Masrukhi Masrukhi
J-Dinamika : Jurnal Pengabdian Masyarakat Vol 3 No 2 (2018): Desember
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/j-dinamika.v3i2.1041

Abstract

KWT Enggal Sukses dan KWT Mekar Sari  merupakan kelompok afinitas yang bergerak dalam mengolah potensi lokal, terutama jagung. Tujuan  kegiatan pengabdian kepada masyarakat ini adalah  memperbaiki teknik pengeringan, meningkatkan produktivitas kelompok dengan cara mengenalkan dan mempraktekkan produk olahan dari tepung jagung, serta memperbaiki teknik pengemasan,  pelabelan  dan penyimpanan produk  olahan  jagung.  Metode  yang digunakan  berupa penyuluhan, praktek dan pendampingan dengan materi meliputi  cara memproduksi pangan yang baik,  pengolahan tepung jagung menjadi  mi jagung, cara pengemasan dan pelabelan produk olahan makanan yang benar dan memenuhi standar mutu serta teknik pengeringan pada bahan pangan.  Kegiatan Iptek bagi Masyarakat ini telah  meningkatkan kualitas dan kuantitas hasil pengeringan dengan cara memperbaiki teknik pengeringan pada  pembuatan beras jagung instan dan tepung jagung di kelompok mitra yaitu dengan adanya pengering buatan. Kelompok juga telah mengenal olahan baru dari tepung jagung, yaitu berupa mi jagung.  Kemasan beras jagung instan dan tepung jagung lebih menarik dan penyimpanan produk telah  diperbaiki.
Program Hi-Link Perbaikan Teknologi Pengolahan Jagung di UD Annisa, Wonosobo Nur Aini; Hidayah Dwiyanti; Retno Setyawati; Budi Sustriawan
J-Dinamika : Jurnal Pengabdian Masyarakat Vol 4 No 1 (2019): Juni
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/j-dinamika.v4i1.1053

Abstract

Pengembangan produk pangan berbasis jagung memiliki peluang yang menjanjikan, sehingga pemerintah daerah Kabupaten Wonosobo saat ini  menginisiasi program untuk pengembangan diversifikasi pangan berbasis jagung. Program ini diharapkan dapat meningkatkan peran UKM pengolahan jagung sehingga semakin mantap berproduksi dengan adanya aneka macam varian produk.  Program Hi-Link ditujukan untuk penerapan teknologi pengolahan pangan berbasis jagung yang dibutuhkan oleh industri, terutama untuk menerapkan penggunaan kabinet pengering, ayakan getar (siever shaker) dan ekstruder untuk mencetak getas. Metode yang diterapkan adalah diseminasi informasi teknologi,  penerapan teknologi dan pelatihan dan penyediaan alat produksi untuk mendukung penerapan teknologi. Luaran program adalah alat dan mesin pengolahan pangan dari jagung untuk meningkatkan kapasitas produksi yaitu berupa pengering kabinet,  ayakan getar dan ekstruder serta perbaikan teknologi pengolahan getas.  Kegiatan Hi Link memberikan dampak positif pada meningkatnya kapasitas produksi beras jagung instan dari 150 menjadi 300 kg per bulan, tepung jagung dari 50 kg menjadi 200 kg per bulan dan getas dari 150 kg menjadi 400 kg per bulan. 
ATRIBUT DAN URUTAN PRIORITAS KEBUTUHAN KONSUMEN DALAM PERANCANGAN COOKIES BEBAS GLUTEN DARI TEPUNG JAGUNG Aini, Nur; Sustriawan, Budi; Arista, Lintang; Mela, Ervina; Arsyistawa, Hadana Sabila
Jurnal Agroindustri Vol. 13 No. 2 (2023): November 2023
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.13.2.132-146

Abstract

Cookies are snacks that are popular among the public, whose main raw material is generally wheat flour. The process of making cookies does not require flour with a high gluten content so that in the manufacturing process wheat flour can be replaced, and as an alternative is corn flour. The aim of the research is to determine the consumer attributes that influence the development of corn cookies products, to find out the technical parameters that affect the development of corn cookies products and to know the priority of consumer requirements and technical parameters that must be met in the development of corn cookies products. The research took place in several stages, namely identifying the attributes of consumer requirements by distributing questionnaires, identifying technical parameters by studying the literature, determining priority attributes of consumer requirements and prioritizing technical parameters. Determining the number of respondents was carried out using the proportion method for the population aged 18-45 years who live in Purwokerto City who like cookies. Questionnaires were distributed to 100 respondents to identify consumer requirements, product design specifications, level of importance, satisfaction, and attractiveness. Data analysis is carried out through cumulative calculations to fulfil consumer desires based on consumer requirements and technical parameters to produce a House of Quality (HOQ). The results showed that in the development of corn cookies there were 14 important parameters, namely raw materials, product formulation, mixing time, the order in which the ingredients were added during mixing, molding shape, baking temperature, baking time, packaging, labelling, quality checking (Quality Control), PIRT registration, Halal registration, storage, and BPOM registration. The three highest priority attributes of consumer requirements are the label design on the product that describes the product content (8.38%), has a distinctive cookie aroma (8.23%) and the packaging label includes the ingredient composition (8.12%).
Galang Bhakti Sosial Camp Strengthens Role of Nahdlatul Ulama Youth In The Community Safitri, Eka; Sustriawan, Budi; Sa'dudin, Ihsan
Jurnal Studi Sosial Keagamaan Syekh Nurjati Vol 3 No 1 (2023)
Publisher : Rumah Moderasi Beragama of Cyber Islamic University Syekh Nurjati Cirebon

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24235/sejati.v3i1.62

Abstract

This research is one of many efforts to deliver this program Kemah Galang Bhakti Sosial (KGBS) is a program that can expand the role of youth NU in the Ayah sub-district, Kebumen district. As for the method of writing, this research is a descriptive analysis method for scrutinizing true conditions, and the results of this research are analyzed and shown in a report of research. The result of this research is the KGBS program, which has become a place for youth NU to advance NU. Besides that, this program can be a realization of the contribution of youth NU in the Ayah subdistrict in education, politics, social, religion, and culture areas.
Modification of the physical and chemical properties of Inpago-Protani rice flour via fermentation with Bimo-CF starter Aini, Nur; Arsyistawa, Hadana Sabila; Sustriawan, Budi; Prihananto, Vincentius; Astuti, Santi Dwi; Septiana, Aisyah Tri; Indarto, Indarto; Suliman, Nageeb Mohammed
Indonesian Food Science and Technology Journal Vol. 7 No. 2 (2024): Volume 7 Number 2, July 2024 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v7i2.31467

Abstract

Inpago-Protani rice is a new rice variety from Jenderal Soedirman University, Indonesia. Producing rice flour as an intermediate product is a practical rice processing method. However, the utilization of rice flour as a wheat flour alternative is limited due to the differences in their gelatinization qualities. Fermentation with Lactobacillus sp. changes the gelatinization properties of rice flour by increasing the number of microorganisms and stimulating their metabolism in food materials. This study sought to determine how the physical and chemical qualities of Inpago-Protani rice flour are affected by the duration of fermentation, the concentration of Bimo-CF starter, and other factors. Applying 0.6% Bimo-CF starter for 12 hours at 30°C was the most effective method for fermenting Inpago-Protani rice flour. The resulting rice flour had a yield of 40.3%, a protein content of 10.3% (db), a carbohydrate content of 77.1%, a fat content of 0.4%, an ash content of 0.5%, a moisture content of 12.2%, and 338.7 kcal of energy. The enhanced characteristics of fermented rice flour may increase its versatility for subsequent processing.
Co-Authors Aisyah Tri Septiana Alfiyah, Silma Darojatun Arista, Lintang Arsyistawa, Hadana Sabila Atikah Proverawati, Atikah Effendi, Nazmirafa Eka Safitri Geisha, Rahmania Hardika, Yanuar Hidayah Dwiyanti Hidayah Dwiyanti Indah Nuraeni Indarto Indarto Isti Handayani Juni Sumarmono Kusmantoro Edy Sularso Masrukhi Masrukhi Mela, Ervina Mustaufik Nur Aini Prihananto, Vincentius Ramadani, Nurista Riski Retno Setyawati Retno Setyawati Rifda Naufalin Rumpoko Wicaksono Sa'dudin, Ihsan Sakhidin Salsabila, Muna Verentsya Santi Dwi Astuti Silma Darojatun Alfiyah Sitorus, Ester Mastiur Suliman, Nageeb Mohammed Tri Yanto V Prihananto Zakia Maulida