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All Journal Jurnal Gizi Jurnal Pangan dan Gizi PROSIDING SEMINAR NASIONAL Geo Media: Majalah Ilmiah dan Informasi Kegeografian Agrikultura Teknotan: Jurnal Industri Teknologi Pertanian Perkebunan dan Lahan Tropika JURNAL HAMA DAN PENYAKIT TUMBUHAN TROPIKA Jurnal AKP Jurnal Ilmu Budaya Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Ijtimaiyah: Jurnal Ilmu Sosial dan Budaya Edible : Jedb PHARMACOLOGY, MEDICAL REPORTS, ORTHOPEDIC, AND ILLNESS DETAILS (COMORBID) JURNAL INOVASI DAN PENGABDIAN MASYARAKAT INDONESIA PERTANIAN TROPIK JAPI: Jurnal Akses Pengabdian Indonesia Jurnal Pengabdian Masyarakat Teknologi Pertanian Journal of Artificial Intelligence and Digital Business Ekalaya: Jurnal Pengabdian Kepada Masyarakat Indonesia Buletin Pengabdian IJEB Prosiding Seminar Nasional Unimus Horizon: Indonesian Journal of Multidisciplinary IJLRSA
Agus Suyanto
Yogyakarta School Of Environmental Engineering (STTL YLH), Jl. Janti Km 4, Gedong Kuning, Yogyakarta
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Library & Information Science Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Other

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Journal : prosiding seminar nasional

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KADAR KALSIUM DAN FOSFOR DARAH PADA TIKUS YANG DIBERIKAN MOCAF TERFORTIFIKASI KALSIUM DARI CANGKANG TELUR AYAM RAS Wulandari Meikawati; Agus Suyanto
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2015: Prosiding Bidang MIPA dan Kesehatan The 2nd University Research Colloquium
Publisher : Universitas Muhammadiyah Semarang

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Abstract

The most high calcium requirement occurs in adolescence than other age stages due to the rapid skeletal growth. The intake of calcium can be obtained from high-calcium foods or food ingredients that have been fortified with calcium. Mocaf is a product of flour from cassava (Manihot esculenta Crantz) is processed with the principle of modified cassava cell fermentation so that it has the color whiter than usual cassava flour and neutral flavor. Shell eggs is one of waste containing calcium is high enough, so that it can be used as fortifikan. This study aims to determine the levels of calcium and phosphorus in the blood of rats given standard feed ingredients coupled with mocaf fortified with calcium from the shells of eggs. Experimental animals divided into four, namely group 1 was given a standard feed (control group), group 2 was given a standard feed + mocaf fortified calcium from eggshell with a dose of 5%, group 3 was given a standard feed + mocaf fortified calcium from eggshell with a dose of 10% Group 4 was given the standard feed + CaCO3 at a dose of 5%. Treatment was given for 7 weeks. Blood sampling performed on the first and eighth week. The results showed the highest rates of blood calcium levels before treatment contained in the group 2 is 10.31 mg / dl and the lowest 9,78mg / dl in group 1. After the treatment is given the highest rates of blood calcium levels found in the group 3 is 12.04 mg / dl and the lowest 9.95 mg / dl in group 1. There is the effect of calcium on the eggshell of the blood calcium level, and there are differences in the level of calcium in the blood before and after treatment. There are differences in phosphorus levels before and after treatment, but there was no difference between treatment groups phosphorus levels.Keywords: Calcium, Phosphorus, Rats, MOCAF
APLIKASI PROSES FERMENTASI KULIT SINGKONG MENGGUNAKAN STARTER ASAL LIMBAH KUBIS DAN SAWI PADA PEMBUATAN PAKAN TERNAK BERPOTENSI PROBIOTIK - Wikanastri H; Agus Suyanto; Cahya S. Utama
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2012: SEMINAR NASIONAL HASIL PENELITIAN 2012
Publisher : Universitas Muhammadiyah Semarang

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Abstract

Proses fermentasi dapat digunakan untuk mengolah limbah kulit singkong menjadi pakan ternak yangpotensial. Di lain sisi ekstrak fermentasi limbah kubis dan sawi mengandung mikroba antara lain :Lactobacillus sp, Saccharomyces sp, Aspergillus sp, dan Rhizopus sp. Jumlah total Lactobacillus spmencapai 108 dengan nilai pH ekstrak 3,77. Nilai pH ini terkait dengan terbentuknya asam laktat olehLactobacillus sp selama proses fermentasi berlangsung, yang berakibat menghambat pertumbuhanbakteri patogen. Sehingga, ekstrak fermentasi limbah kubis dan sawi layak digunakan sebagai starteryang bersifat probiotik dalam proses fermentasi. Tujuan penelitian ini adalah menghasilkan pakanternak berpotensi probiotik berbasis limbah kulit singkong dengan memanfaatkan ekstrak fermentasilimbah kubis dan sawi sebagai starter yang bersifat probiotik. Hasil penelitian menyimpulkan bahwanilai manfaat kulit singkong meningkat dengan fermentasi menggunakan starter asal limbah kubis dansawi dengan lama peram 2 hari.
UJI ORGANOLEPTIK TEPUNG DAN BROWNIES BERBAHAN DASAR TEPUNG MOCAF (Modified Cassava Flour) TERFORTIFIKASI KALSIUM DARI CANGKANG TELUR AYAM RAS Wulandari Meikawati; Agus Suyanto
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2014: PROSIDING SEMINAR NASIONAL HASIL - HASIL PENELITIAN & PENGABDIAN
Publisher : Universitas Muhammadiyah Semarang

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Abstract

The dominance of wheat flour in the national food source map is very alarming. Imports ofwheat which amounts to millions of tons annually broad impact that caused the Indonesiannation has no longer self-sufficiency in food.MOCAF is a product of flour from cassava(Manihot esculenta Crantz) is processed by the principle of modifying the cells in thefermentation of cassava that has a whiter color than ordinary cassava flour and neutral flavor.Shell eggs is one of the calcium-containing waste is quite high, so it can be used as fortifikan ongroceries. This study aims to determine the level of preference and quality of the flour andflour-based brownies are fortified mocaf calcium from egg shells. MOCAF calcium fortifiedflour served in various concentrations of 0%, 5%, 10%, 15%, 20% and 25%. Organoleptic testwas conducted on 20 semi-trained panelists and analyzed deskkriptif. The results showed thatthe organoleptic value of wheat flour that includes color, tenderness and flavor of the highergrades mocaf organoleptic flour, flour brownies MOCAF  A level higher than wheat flourbrownies. and the average level of preference mocaf flour brownies with substitutes variationeggshell shell flour 5% -25% above the average level of preference wheat flour brownies.MOCAF flour brownies with egg shell shell flour substitution of 5% has the highest joy. Areception level brownies that include color, texture, flavor, aroma, and consistency of thebrownies tepungMOCAF above the level of preference of wheat flour brownies. Hedonic qualityassessment of wheat flour is higher than the hedonic quality MOCAF flour. The average valueof the hedonic quality of wheat flour brownies with ingredients lower if compared with flourMOCAFKey word: Organoleptic, Brownies, MOCAF
Co-Authors Agus Suyanto Ajeng Larasati amrullah, Rully Amrullah Arinachaque, Faridha Asiyah, Dewi Asysyifa, Rayyana Aurora Nur Ayen, Rosalina Yuliana Baehaqi Cahya S. Utama Darmanijati, MRS Dewi, Tiara Arista Dian Anggisari Endang Mugiastuti Erik Febriarta F. Tamtomo F. Tamtomo Fandhi Adi Wardoyo Faridha Arinachaque Fitriyanti, Addina Rizky hafifuddin hafifuddin, hafifuddin Ida Ayu Suci Ida Ayu Suci Irianti, Agnes Tutik Purwani Irwansyah , Novi Irwansyah, Novi Ismail Astar Khamdi, Ali Klarisa, Ica Kumar, Saurav Kusumaningrum, Arini Lenia W Audrea Loekas Soesanto Maghfiroh, Rahmi Naily Maulana, Haris Mudyawati Kamaruddin Muh Yusuf Muhamad Haripin, Muhamad MUHAMMAD YUSUF Najmatul Laila, Nadia Nurcahyono Nurcahyono, Nurcahyono Nurhidajah - Nurrahman Nurrahman Oktarianti, Sherly Purnawan, Lesna Putri, Septi Wulan Adi Rabban, Auliyaur Ratih Handayani Ruth Feti Rahayuniati Sabriana, Dona Sari, Mei Wulan Setia Iriyanto Setiawan Setiawan Setiawan, Aries Siti Aminah Siti Aminah Slamet Riyanto spinkte, diona SRI RAHAYU Stalis Norma Ethica Sukowiyono Sukowiyono Sulistyaningrum, Hersanti Suryono Suryono Susilowati Susilowati Syamsiar, Syamsiar Sya’di, Yunan Kholifatuddin Tatik Musdianingwati Tutik Purwani Irianti Vienastra, Septian Wahyu Imam Santoso Warsiati, Wiwi Wikanastri Hersoelistyorini Yuliana Noor Setiawati Ulvie