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All Journal Jurnal Teknologi Dan Industri Pangan Agrointek Konversi Jurnal Ilmiah Rekayasa Pertanian dan Biosistem SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Kelautan dan Perikanan Terapan (JKPT) Amerta Nutrition Food Science and Technology Journal (Foodscitech) JURNAL PANGAN Journal of Tropical AgriFood Nusantara Science and Technology Proceedings AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Pengbdian Teknik Mesin Jurnal Pengabdian Pelitabangsa Jurnal Pengolahan Perikanan Tropis Journal of Fisheries & Marine Kifah Environation (Environmental Engineering Journal of Community Dedication) Jurnal Sains dan Teknologi Pangan
Hadi Munarko
Department Of Food Technology, Faculty Of Engineering, Universitas Pembangunan Nasional “Veteran” Sura-baya, East Java, Indonesia
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Pelatihan Label Kemasan Produk sebagai Upaya Peningkatan Kualitas Produk UMKM Cahaya di Dusun Krajan Desa Giripurno, Kota Batu Munarko, Hadi; Dewantara, Daffa
Kifah: Jurnal Pengabdian Masyarakat Vol 3 No 1 (2024): Juni 2024
Publisher : Mafapress Institut Pesantren Mathali'ul Falah Pati

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35878/kifah.v3i1.1048

Abstract

The development of UMKM in Giripurno Village has not been accompanied by an increase in the quality of the products produced, especially in the use of labels on food product packaging. Socialization of the importance of labeling and label assistance in Krajan was carried with the aim of increasing public knowledge regarding the importance of using labels and improving the quality of food products by improving packaging labels. which complies with Badan Pengawas Obat dan Makanan (BPOM) regulations. The method used in this activity is socialization of the importance of labeling and assistance in making labels. The lecture was carried out by delivering material related to the importance of labeling on food products. In the presentation of this material there were three main topics of discussion, namely the meaning of labels, the criteria included on labels and label requirements, as well as the importance of using labels on food products. As for label assistance, this is done by discussing with UMKM owner, following the production process, and the label making process with the help of the Canva application. The socialization carried out among dasa wisma members resulted in increased knowledge regarding labels on food products, so it is hoped that this will make the process of making labels easier and avoid mistakes in understanding labels on products. The socialization and mentoring activities that have been carried out have resulted in new knowledge for the members of the Krajan’s dasa wisma members and also produced a new label for UMKM Cahaya.
Optimization of Cassava Flour Cookies Characteristics Using Response Surface Methodology Rompis, Patricia Febriani; Sarofa, Ulya; Munarko, Hadi
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 1 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i1.577

Abstract

The purpose of this study was to determine the optimal composition of fat (butter-margarine) and cornstarch for the physicochemical properties (hardness, water content, starch content, and fat content) of cassava flour cookies using Response Surface Methodology (RSM). Additionally, this study aimed to evaluate the physicochemical characteristics of the optimized cassava flour cookies. The research employed RSM with a Central Composite Design (CCD) approach involving the fat composition (a mixture of butter and margarine) and cornstarch. 13 treatment combinations were generated and analyzed using Design Expert 13 software. The results showed that adding fat significantly influenced all responses. At the same time, cornstarch addition significantly affected hardness, water content, and starch content but did not significantly affect fat content. The optimal formulation was determined to contain 65% fat and 20% cornstarch, achieving the highest desirability value of 0.9490. The physicochemical parameters of the optimized cassava flour cookies were as follows: hardness (5.44 N), water content (4.54%), starch content (36.95%), fat content (34.91%), ash content (0.58%), protein content (8.13%), carbohydrate content (51.85%), and dietary fiber (7.78%). Contribution to Sustainable Development Goals (SDGs) SDG 2: Zero hungerSDG 3: Good Health and Well-BeingSDG 8: Decent Work and Economic Growth SDG 9: Industry, Innovation, and Infrastructure SDG 12: Responsible Consumption and Production SDG 15: Life on Land
Physicochemical and Organoleptic Characteristics of Purple Corn (Zea mays L.) Extract Ice Cream: The Effect of Skim Milk and CMC Addition Rahmati, Firdaus; Rosida, Rosida; Munarko, Hadi
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 1 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i1.627

Abstract

Ice cream is a popular frozen dessert widely consumed due to its creamy texture and delicious taste. However, the growing demand for healthier and functional foods has encouraged the development of ice cream formulations incorporating natural ingredients with health benefits. Purple corn (Zea mays L.) is a rich source of anthocyanins, which act as powerful antioxidants. This study aims to investigate the effect of skim milk and Carboxymethyl Cellulose (CMC) on the physicochemical and organoleptic properties of purple corn extract ice cream. A completely randomized factorial design was used with two factors: skim milk levels (10%, 15%, 20%) and CMC levels (0.1%, 0.2%, 0.3%). The results showed that increasing. Skim milk levels improved overrun, texture, and consumer acceptability, while CMC enhanced viscosity and melting resistance. The combination of 20% skim milk and 0.3% CMC yielded the best overall quality, with high protein content, stable overrun, improved texture, and enhanced antioxidant properties. These findings highlight the potential of purple corn extract as a functional ingredient in ice cream production, offering nutritional benefits and natural anthocyanin pigments. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero Hunger SDG 2: Good Health and Well-Being SDG 9: Industry, Innovation, and InfrastructureSDG 15: Responsible Consumption and Production
Differences in Nutritional Value of Rice Crackers with the Addition of Three Types of Leaves (Moringa, Torbangun, and Katuk) Nurifah, Churiyah; Rosida, Dedin Finatsiyatul; Munarko, Hadi
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 1 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i1.631

Abstract

Rice crackers are a popular snack made from rice flour, typically characterized by a moisture content of less than 3%. The incorporation of moringa, torbangun, and katuk leaves in their formulation is based on their high iron content, which can help reduce iron deficiency. Additionally, xanthan gum is added to enhance the texture of the final product. This study aimed to evaluate the effects of different leaf types and xanthan gum concentrations on the nutritional properties of rice crackers. A factorial Completely Randomized Design (CRD) was employed, with two factors and two replications. Factor I was the type of leaf (moringa, torbangun, and katuk), while Factor II was the xanthan gum concentration (0.5%, 1%, and 1.5%). Data were analyzed using Analysis of Variance (ANOVA) at a 5% significance level, and significant interactions were further examined using Duncan’s Multiple Range Test (DMRT) at 5%. The results indicated that the type of leaf and xanthan gum concentration had a significant effect (P<0.01) on moisture, ash, fat, protein, and carbohydrate content. The highest moisture (2.93%), ash (3.12%), and protein (1.29%) contents were observed in rice crackers containing moringa leaf and 1.5% xanthan gum. The highest fat content (6.10%) was found in moringa leaf rice crackers with 0.5% xanthan gum, while the highest carbohydrate content (82.55%) was recorded in torbangun leaf rice crackers with 1% xanthan gum. These findings highlight the potential of incorporating iron-rich leaves and xanthan gum to improve the nutritional quality and textural properties of rice crackers. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero Hunger SDG 3: Good Health and Well-Being SDG 9: Industry, Innovation, and InfrastructureSDG 12: Responsible Consumption and ProductionSDG 13: Climate Action
Profil sensori susu kecambah kedelai berdasarkan sediaan bahan baku dan pemanis menggunakan metode Check-All-That-Apply (CATA) Natanael, Christian; Munarko, Hadi; Putra, Andre Yusuf Trisna
Journal of Tropical AgriFood Accepted Manuscripts
Publisher : Jurusan Teknologi Hasil Pertanian Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.0.0.0.23427.%p

Abstract

Minat terhadap sari nabati terus meningkat, namun penerimaan terhadap sari kedelai masih terbatas akibat karakteristik sensorinya. Germinasi diketahui mampu menurunkan aktivitas lipoksigenase dan memodifikasi atribut sensori, namun pengaruh bentuk bahan baku dan penambahan pemanis terhadap persepsi konsumen belum banyak dikaji secara aplikatif. Penelitian ini menggunakan RAL dua faktor (basis kecambah segar dan tepung kecambah; tanpa dan dengan pemanis) dengan dua ulangan. Kecambah berumur 36 jam diolah menjadi minuman dan dievaluasi oleh 100 panelis tidak terlatih menggunakan metode Check-All-That-Apply (CATA) dan uji hedonik. Hasil menunjukkan bahwa formulasi berbasis kecambah segar berpemanis memiliki tingkat kesukaan tertinggi dan paling mendekati profil “produk ideal”. Atribut manis, umami, creamy, smoothness, aftertaste clean, dan putih gading menjadi penentu utama preferensi, sedangkan langu, green, pahit, astringency, starchy, dan kekuningan menurunkan penerimaan. Formulasi berbasis tepung menghasilkan sensasi starchy dan beany yang hanya sebagian tertutupi oleh pemanis. Temuan ini merekomendasikan penggunaan kecambah segar dengan pemanis yang tepat, serta fokus formulasi pada penguatan atribut positif dan penekanan off-flavor untuk meningkatkan daya terima dan potensi komersial produk.
Pectin extraction from nephelium lappaceum (binjai variety) peel using pulsed electric field Santoso, Ganes Aurora; Wicaksono, Luqman Agung; Kurnianto, Muhammad Alfid; Munarko, Hadi; Putra, Andre Yusuf Tisna; Priyanto, Anugerah Dany
Konversi Vol 14, No 1 (2025): APRIL 2025
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/k.v14i1.22031

Abstract

This study aims to evaluate the effects of electric field intensity, extraction time, and solvent ratio on pectin yield from binjai rambutan skin using Pulsed Electric Field (PEF). The One Factor at a Time (OFAT) method was applied in three stages: (1) determining the optimal electric field intensity (5, 10, 15, and 20 kV/cm) with a fixed extraction time of 15 minutes and a solvent ratio of 1:30 w/v; (2) assessing the effect of extraction time (5, 10, 15, and 20 minutes) while maintaining the selected electric field intensity and a solvent ratio of 1:30 w/v; and (3) evaluating the influence of different solvent ratios (1:20, 1:30, 1:40, and 1:50 w/v) using the selected electric field intensity and solvent ratio from the previous stages. Each stage was conducted in duplicate to ensure data reliability. The collected data were analyzed using Analysis of Variance (ANOVA), followed by the Duncan Multiple Range Test (DMRT) at a 95% confidence level with SPSS v.27.0.1 software. The results demonstrate that each of electric field intensity, extraction time, and solvent ratio influence pectin yield. The optimal conditions obtained were an electric field intensity of 20 kV/cm, yielding 3.41%; an extraction time of 10 minutes, yielding 3.48%; and a solvent ratio of 1:30 w/v, yielding 3.48%.
The effect of microwave power, extraction time and solvent ratio of microwave assisted extraction (MAE) method on the yield of pectin from Nephelium lappaceum Daffa Athallah, Talitha Ayu; Kurnianto, Muhammad Alfid; Priyanto, Anugerah Dany; Munarko, Hadi; Putra, Andre Yusuf Tisna; Wicaksono, Luqman Agung
Konversi Vol 14, No 1 (2025): APRIL 2025
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/k.v14i1.22033

Abstract

Pectin is a complex polysaccharide that is widely used in the food, pharmaceutical, and cosmetic industries as a thickening agent, stabilizer, and emulsifier. Extraction methods such as hot acid extraction have limitations in terms of time efficiency and yield. Therefore, the Microwave-Assisted Extraction (MAE) method is a faster and more efficient alternative. Microwave-assisted extraction is a potential method for pectin extraction from rambutan binjai peel. Conventional extraction methods (direct heating) are widely used, but have drawbacks such as long process time, low yield, and the risk of pectin degradation. Environmentally friendly or green extraction processes are now being applied, one of which is microwave-assisted extraction.Based on research results, it is known that microwave pectin extraction has a higher yield and shorter extraction time compared to conventional methods. The best extraction results were obtained at a power of 540 Watts, with an optimal extraction time of 11 minutes and a solvent ratio of 1:20, with the highest yields being 7.53%, 7.11%, and 6.48%, respectively. The objectives of this study were (i) to determine the best microwave power in the extraction process, (ii) to determine the optimal extraction time, and (iii) to determine the best solvent ratio in the extraction process.
PERLAKUAN STRES PADA BERAS KECAMBAH SEBAGAI STRATEGI PENINGKATAN SENYAWA BIOAKTIF UNTUK PENGEMBANGAN PANGAN FUNGSIONAL: KAJIAN LITERATUR Elmiah, Sellyda; Munarko , Hadi; Jariyah
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 6 (2025): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/dr7nm620

Abstract

Beras kecambah merupakan ingredien pangan fungsional dengan aktivitas antioksidan tinggi serta kaya senyawa bioaktif, seperti γ-aminobutirat (GABA), senyawa fenolik, dan flavonoid. Penerapan perlakuan stres selama perkecambahan terbukti mampu meningkatkan kandungan senyawa bioaktif dan aktivitas antioksidan beras, yang berperan dalam pengaturan kadar glukosa darah, perlindungan fungsi saraf, dan pencegahan kerusakan sel akibat radikal bebas. Perlakuan stres kombinasi ultrasound dan CaCl₂ 2% dilaporkan meningkatkan kadar GABA hingga 3,29 kali lipat, gliserol 4,88 kali lipat, dan glutamat 2,02 kali lipat dibandingkan kontrol. Selain itu, penggunaan Slightly Acidic Electrolyzed Water (SAEW, 10 ppm) meningkatkan kadar GABA dari 1,8 menjadi 7,35 mg/L. Beras kecambah juga berpotensi diaplikasikan sebagai bahan baku produk pangan, seperti snack bar berbasis campuran tepung kecambah kacang merah dan tepung beras merah (50:50) dengan kandungan protein 14,16% dan serat kasar 6,71%. Kombinasi proses perkecambahan dan perlakuan stres mendorong peningkatan nilai fungsional serta inovasi pengembangan produk pangan modern, sehingga beras kecambah berpotensi menjadi ingredien pangan fungsional bernilai tambah tinggi. 
Pelatihan pengolahan tepung mangrove kepada pengelola dan masyarakat Sekitar Kebun Raya Mangrove Surabaya Jariyah Jariyah; Isna Nugraha; Hadi Munarko; Gilang Ramadhan; Friska Aryanti
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 9, No 2 (2025): March
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v9i2.29841

Abstract

AbstrakKebun Raya Mangrove Surabaya merupakan kawasan ekowisata yang memiliki potensi besar dalam mendukung keberlanjutan lingkungan dan ekonomi masyarakat setempat. Salah satu produk yang dapat dikembangkan dari kawasan ini adalah tepung pedada (Sonneratia Caseolaris), yang memiliki kandungan bioaktif dengan manfaat kesehatan. Namun, metode pengolahan tradisional yang masih digunakan menyebabkan penurunan kandungan fungsional dalam tepung serta rendahnya nilai jual produk. Kegiatan pengabdian ini bertujuan untuk meningkatkan pemahaman dan keterampilan masyarakat dalam pengolahan tepung pedada yang lebih efisien dan berkualitas. Metode yang digunakan meliputi sosialisasi, penyuluhan, dan pelatihan praktis, dengan melibatkan 30 peserta. Sebelum pelatihan, dilakukan pre-test untuk mengukur tingkat pemahaman awal, yang menunjukkan bahwa hanya 9 orang (30%) memahami proses pengolahan tepung pedada, sementara 21 orang (70%) belum memahami. Selama pelatihan, peserta diberikan materi mengenai manfaat tepung pedada, teknik pemilihan bahan baku, serta proses pengeringan menggunakan alat pengering kabinet. Evaluasi dilakukan melalui post-test, yang menunjukkan peningkatan signifikan dalam pemahaman peserta, dengan 27 orang (90%) telah memahami konsep pengolahan tepung pedada, sedangkan 3 orang (10%) masih belum sepenuhnya memahami. Hasil ini menunjukkan bahwa kegiatan pelatihan berhasil meningkatkan pengetahuan dan keterampilan peserta secara signifikan. Selain itu, metode yang diterapkan terbukti efektif dalam menjembatani kesenjangan pengetahuan awal peserta. Diharapkan, peningkatan keterampilan ini tidak hanya berdampak pada kualitas produk yang lebih baik dan peningkatan nilai jual tepung pedada, tetapi juga mendukung keberlanjutan ekosistem mangrove melalui pemanfaatan sumber daya lokal secara optimal. Kata kunci: mangrove; pedada; pengabdian masyarakat; teknologi pengeringan; tepung. AbstractThe Mangrove Botanical Garden of Surabaya holds great potential as an ecotourism area to support environmental sustainability and the local economy. One of the potential products from this area is the pedada fruit (Sonneratia caseolaris), which is known to contain bioactive compounds with health benefits. However, traditional processing methods used by the local community often reduce the functional components in pedada flour. Therefore, this activity aims to provide training on pedada flour processing technology to the managers and the surrounding community of the Mangrove Botanical Garden of Surabaya. In this training, 30 participants were involved, utilizing a cabinet dryer to retain the bioactive components in the resulting pedada flour. The results of this training showed an increase in participants’ understanding of the quality pedada flour processing, which positively impacts the economic value and sustainability of the product. This program is expected to not only improve the income of the local community but also contribute to preserving the mangrove forest in the area through the development of sustainable and environmentally friendly local products. Keywords: community empowerment; drying technology; flour; mangroves; pedada.
Profilling Sensory of Gluten-Free Almond Crispy from Pedada Fruit Flour and Mocaf Flour with the Addition of Anchovy Flour Using the Rate All That Apply (RATA) Method Lesmana, Sofia Balqis; Jariyah; Putra, Andre Yusuf Trisna; Winarti, Sri; Munarko, Hadi
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 1 (2026)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v10i1.903

Abstract

Almond crispy is a thin, round cookie characterized by a crunchy texture and a topping of almonds and grated cheese. This study aimed to analyze the sensory profile of almond crispy made from a combination of pedada fruit flour, mocaf flour, and anchovy flour using the Rate All That Apply (RATA) method to identify consumer preferences. Nine formulations were tested with varying ratios of pedada and mocaf flours (5%, 10%, 15%) and different levels of anchovy flour (5%, 10%, 15%). Sensory evaluation involved panellist questionnaires, Focus Group Discussions (FGD), and sensory tests. Data were analyzed using Principal Component Analysis (PCA), preference mapping, and Kruskal-Wallis followed by Dunn’s test at a 5% significance level. Results indicated that samples P0T0 and P1T1 were preferred, exhibiting milky and roasted aromas, milky and sweet tastes, crunchy textures, bright colours, and dry mouthfeels. These findings provide insights into optimizing almond-crispy formulations based on consumer sensory preferences. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3: Good Health and Well-BeingSDG 12: Responsible Consumption and Production
Co-Authors Abdul Azis Akbar Achmad Wahyu Hidayat Ananda Regita Olivira Ananda Regita Olivira Angky Wahyu Putranto Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto, Anugerah Dany Aulia, Salma Shafrina Azis Boing Sitanggang Cita Risma Anggi Kurnia Rani Daffa Athallah, Talitha Ayu Dewantara, Daffa Dina Mustika Rini Ekowati Chasanah Elmiah, Sellyda Fathma Syahbanu Feri Kusnandar Friska Aryanti Gilang Ramadhan Ifwarisan Defri Isna Nugraha Issafira, Radissa Dzaky Jariyah Jariyah Jariyah Kaleem Ahmad Kindriari Nurma Wahyusi Lesmana, Sofia Balqis Liza Md Salleh Luh Putu Ratna Sundari Luqman Agung Wicaksono Muhammad Alfid Kurnianto Nadia Shoukat Nadia Shoukat Natanael, Christian Nurifah, Churiyah Purwadi MP. Ir Putra, Andre Yusuf Tisna Putra, Andre Yusuf Trisna Qurota, Untsa Rahmati, Firdaus Rini, Dina Mustika Ristya Widi Endah Yani Rompis, Patricia Febriani Rosida Rosida Rosida Rosida Rosida, Dedin Finatsiyatul Safa, Aidha Sanjaya, Yushinta Aristina Santoso, Ganes Aurora Septiana, Siska Slamet Budijanto Sri Winarti Sugiyono . Suzuki , Takuya Teti Estiasih Tinh, Nguyen Thi Thanh Tri, Novian Ulya Sarofa Vira Seviani Dewantri Wahfi, Ahmad Wahyu, Okky Widyasari Wiliandi Saputro Yunita Satya Pratiwi