Garuda - Garba Rujukan Digital

p-Index From 2020 - 2025

4.115

P-Index

This Author published in this journals

All Journal Jurnal Gizi Jurnal Pangan dan Gizi PROSIDING SEMINAR NASIONAL Geo Media: Majalah Ilmiah dan Informasi Kegeografian Perkebunan dan Lahan Tropika JURNAL HAMA DAN PENYAKIT TUMBUHAN TROPIKA Jurnal AKP Jurnal Ilmu Budaya Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) AGRITEKNO, Jurnal Teknologi Pertanian Ijtimaiyah: Jurnal Ilmu Sosial dan Budaya Edible : Jedb JURNAL INOVASI DAN PENGABDIAN MASYARAKAT INDONESIA PERTANIAN TROPIK JAPI: Jurnal Akses Pengabdian Indonesia Jurnal Pengabdian Masyarakat Teknologi Pertanian The International Journal of Education Management and Sociology Journal of Artificial Intelligence and Digital Business Ekalaya: Jurnal Pengabdian Kepada Masyarakat Indonesia Buletin Pengabdian Jurnal Internasional IJEB Prosiding Seminar Nasional Unimus IJLRSA Environmental Insight Journal Jurnal Pengabdian pada Masyarakat

Agus Suyanto

Yogyakarta School Of Environmental Engineering (STTL YLH), Jl. Janti Km 4, Gedong Kuning, Yogyakarta

Author-ID : 398051

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture 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 Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Nursing Physics Public Health Social Sciences Other

Published : 40 Documents Claim Missing Document

Claim Missing Document

Articles

1 2 3 4

EFEKTIFITAS JUICE MENTIMUN (CUCUMIS SATIVUS LINN) TERHADAP PENURUNAN TEKANAN DARAH PADA PENDERITA HIPERTENSI Suryono, Suryono; Suyanto, Agus
Jurnal AKP Vol 2, No 1 (2011): Jurnal AKP - Juni 2011
Publisher : Akademi Keperawatan Pamenang

Show Abstract | Download Original | Original Source | Check in Google Scholar

Hypertension is a persistent increase in blood pressure above normal limits agreed upon, namely 90 mm Hg diastolic or 140 mmHg systolic. Lifestyle, environmental factors, uncontrolled eating, obesity, high stressors and lack of exercise is an early pioneer of high blood pressure. This study aims to determine the effectiveness of cucumber to reduce hypertension.In this study population are people who suffer from hypertension, some 20 people, the sample is some people who suffer from hypertension in the village of Brenggolo. This research design is experimental by design Pre One group pre-post test design with no comparison group. Calculations carried out from pre and post test and then taken the average value and deviation standart. From this study, the reduction of hypertension with significant levels of 0,000 hypertensive patients with total degree one as much as 100% or 20 respondents pendrita hypertension. including pre-hypertension is as much as 12 respondents (60%), and a small portion of respondents who included first-degree hypertension are there three respondents (15%) and there are respondents who included the normal five respondents (25%)From the above description can be concluded that the cucumber is effective to reduce hypertension in the village Brenggolo.

APPLICATION OF RAW SECONDARY METABOLITES FROM TWO ISOLATES OF Trichoderma harzianum AGAINST ANTHRACNOSE ON RED CHILI PEPPER IN THE FIELD Soesanto, Loekas; Mugiastuti, Endang; Suyanto, Agus; Rahayuniati, Ruth Feti
JURNAL HAMA DAN PENYAKIT TUMBUHAN TROPIKA Vol. 20 No. 1 (2020): MARCH, JURNAL HAMA DAN PENYAKIT TUMBUHAN TROPIKA
Publisher : Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/j.hptt.12019-27

Anthracnose on red chili pepper is one of the highly damaging diseases that difficult to control bypesticides. This study aimed to determine the effect of raw secondary metabolites isolated from two isolates of Trichodermaharzianum towards anthracnose as well as the growth and yield of red chili pepper plants in the field. The research used arandomized block design with five treatments and seven replicates. The treatments tested were control, raw secondarymetabolites of T. harzianum T10 and T213, and their combination. The observed variables were incubation period, diseaseintensity, the late population density of T. harzianum, plant height, root length, fresh and dry weight of the plant and root,flowering time, number of fruits per plant, fresh weight of fruit, and phenolic compound content analysis. The result showedthat the raw secondary metabolites from the combination of the two T. harzianum isolates were the best treatments that couldlengthen the incubation period and decrease the disease intensity as 30.2 and 87.05%, respectively. However, these applicationscould not increase the growth components; while for the yield components, the application could improve the number of fruitsper plant and fresh weight of fruit as 15.33 and 34.53%, respectively.

Pengetahuan dan Sikap Mahasiswa dalam Keputusan Pembelian Produk Halal Ali Rosidi; Tatik Musdianingwati; Agus Suyanto; Muh Yusuf; Enik Sulistyowati
Jurnal Gizi Vol 7, No 2 (2018): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Consumers must be more critical in making decisions before buying food products. This study aims to determine the relationship between knowledge with student attitudes in purchasing decisionsfor halal products. The population of this study were the students of Muhammadiyah University ofSemarang. The variables that studied were the level of knowledge of halal food and the attitude ofdecisions for buying halal products. This type of research was observational with a cross sectionaldesign. The tool that used were questionnaires and data analysis by using two stages, namelyunivariate and bivariate (Simple Linear Regression). The results of the study revealed that thestudent's knowledge of halal food was the most moderate category at 40.2% and positive positiveattitude was 53.6%. Based on statistical tests, it can be concluded that there is a relationship betweenknowledge and attitude in buying halal products.Keywords: Halal, Product, Knowledge, Attitude.

KARAKTERISTIK FISIK, KIMIA DAN SIFAT ORGANOLEPTIK TEPUNG BERAS MERAH BERDASARKAN VARIASI LAMA PENGERINGAN Fajar Indriyani; Nurhidajah -; Agus Suyanto
Jurnal Pangan dan Gizi Vol 4, No 2 (2013): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.4.2.2013.%p

Brown rice has advantages for health but underused, most choose to consume white rice. Brown rice flour already exist in the market but has not been widely used, so it is necessary to study on the analysis of physical, chemical and organoleptic properties of brown rice flour. based on the variation of drying time 0, 2, 4, 6 hours. Types of brown rice varieties used are Mandel Handayani and Segreng. Physical measurements include yield, color, density Kamba, and water absorption index. Furthermore, chemical analysis include moisture content, ash, protein, fat, fiber and antioxidant activity. Organoleptic test using hedonic test. The results of the study, the best brown rice flour from physical characteristics, and chemical properties are varieties of Mandel Handayani (drying time 2 hours) except Kamba density, water absorption index and fat. Drying time did not significantly affect the organoleptic value.

KADAR KALSIUM DAN SIFAT ORGANOLEPTIK TAHU SUSU DENGAN VARIASI JENIS BAHAN PENGGUMPAL Nurhidajah -; Agus Suyanto
Jurnal Pangan dan Gizi Vol 3, No 2 (2012): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.3.2.2012.%p

Curd is one of the dairy products into a product out using a coagulant, the curd is one source of calcium. The type of coagulant is one important factor in making the curd. This study aims to determine the level of calcium and the organoleptic properties of the curd with variations in the type coagulanttreatment. This study uses a completely randomized design (CRD) with 4 treatment monofaktor the type of coagulant pineapple juice, vinegar, citric acid, gypsum. Each experiment carried repeat 5 times. Making curd with variations in the type of coagulant pineapple juice 5%, 5% acetic acid, 5% citric acid, gypsum 2% per 1 liter of milk, having obtained a blob out, filtering and pengeperesan to form the curd. Making curd with the type of coagulant gypsum give optimum results based on the levels of calcium and the yield, will be used for organoleptic test. This test is performed on flavor, texture, color, flavor with hedonic methods. ANOVA statistical test research results showed levels of calcium, yieldand resilience significantly affect the curd from a wide variety of coagulant. Suppleness curd most preferred are of the type of coagulant vinegar. Results of statistical test to organoleptic properties is obtained; coagulant material variation does not affect the aroma and taste, but the effect on the textureand color. Keywords: curd, calcium, organoleptic properties, coagulant

Aktivitas Antioksidan dan Sifat Organoleptik Teh Daun Sirsak (Annona muricata Linn.) Berdasarkan Variasi Lama Pengeringan Delvi Adri; Wikanastri Hersoelistyorini; Agus Suyanto
Jurnal Pangan dan Gizi Vol 4, No 1 (2013): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.4.1.2013.%p

Soursop leaf has been used traditionally to treat a variety of diseases, because soursop leaf contain antioxidant compound. The research objective to be achieved is to measure and analyze the activity of antioxidant and organoleptic properties of Soursop Leaf Tea by variations in drying time 30,60, 90, 120, and 150 minutes. Measurement of antioxidant activity using UV-Vis spectrophotometry method (λ 517 nm), whereas the organoleptic parameters : taste, color, aroma, and appearance. Result of studies that a treatment time of drying effect on antioxidant activity of Soursop Leaf Tea. Soursop leaf drying conditions at 50oC with a temperature of 150 minutes give the highest level of antioxidant activity and the lowest EC50 value, but it has lowest a flavor organoleptic. Recommendations, dryingtemperature of 50oC tailings with drying 150 minutes, and to increase flavor can be done with the added the essen.

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (82.191 KB)

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (87.055 KB)

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (265.895 KB)

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

Pengukuran Dasar Telaga menggunakan Alat Perum Gema Untuk Menghasilkan Peta Batimetri di Telaga Winong Yogyakarta Erik Febriarta; Septian Vienastra; Agus Suyanto; Ajeng Larasati
Geo Media: Majalah Ilmiah dan Informasi Kegeografian Vol 18, No 1 (2020): Geo Media: Majalah Ilmiah dan Informasi Kegeografian
Publisher : Universitas Negeri Yogyakarta

Lake Winong is one lake that is not dried on dry season. This lake is located in the Village Kepek, District Saptosari, Gunung Kidul Regency, Special Region Province Yogyakarta. This study was designed to determine the depth or bottom topography of Lake Winong to produce bathymetry maps. Firstly, a survey was conducted to measure the depth with an echosounder instrument. Principally, an echosounder records the time interval required by the emitted sound wave to propagate to the bottom and return, from which the distance or depth (m) can be computed. Secondly, the depth data were interpolated by initially cross-validating the smallest Root Mean Squared Errors (RMSE) of the Inverse Distance Weighting (IDW), kriging, and natural neighbor methods. Each was run with the power values (weight factors) of 0.5, 1, 2, and 3. The results showed that kriging interpolation with a power value of 3 yielded the smallest RMSE, namely 0.005, and the lake observed was -0.2 to -1.8 m deep, with the deepest location found in the middle of the lake.

Co-Authors Agus Suyanto Aini, Fitriana Ajeng Larasati amrullah, Rully Amrullah Arinachaque, Faridha Asiyah, Dewi Asti Asti Asysyifa, Rayyana Aurora Nur Ayen, Rosalina Yuliana Caesar Rismanto Cahya S. Utama Darmanijati, Maria R Srah Dewi, Tiara Arista Dian Anggisari Dominikus Bancin, Hardi Ellyta Ellyta 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 Ismail Astar Jaka Slametan Khamdi, Ali Klarisa, Ica Kumar, Saurav Kusumaningrum, Arini Lenia W Audrea Lesna Purnawan Loekas Soesanto Maghfiroh, Rahmi Naily Muh Yusuf Muhamad Haripin, Muhamad MUHAMMAD YUSUF Mustikarini, Dita Najmatul Laila, Nadia Nurcahyono Nurcahyono, Nurcahyono Nurfitria, Rima Nurhidajah - Nurrahman Nurrahman Oktarianti, Sherly Purnawan, Lesna Purwandari, Wd. Vitha Putri, Septi Wulan Adi Radjali Amin Ratih Handayani Rini Suryani, Rini Ruth Feti Rahayuniati Sabaruddin Sabriana, Dona Sari, Mei Wulan Setia Iriyanto Setiawan Setiawan Setiawan, Aries Siti Aminah Siti Aminah Slamet Riyanto spinkte, diona Sri Andayani SRI RAHAYU Sri Widarti, Sri Stalis Norma Ethica Sukowiyono Sukowiyono Sulistyaningrum, Hersanti Suryono Suryono Susilowati Susilowati Susilowati Sya’di, Yunan Kholifatuddin Tatik Musdianingwati Triyono Tutik Purwani Irianti Tutik Purwani Irianti, Agnes Vienastra, Septian Wahyu Imam Santoso Warsiati, Wiwi Wicaksono, Damar Bima Wikanastri Hersoelistyorini Yuliana Ayen, Rosalina Yuliana Noor Setiawati Ulvie Yunan Kholifatuddin Sya’di

Title

Found 40 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 40 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 40 Documents
Search