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All Journal IPTEK The Journal for Technology and Science Techno.Com: Jurnal Teknologi Informasi Pharmaciana: Jurnal Kefarmasian Agrointek Indonesian Journal of Biotechnology JPM17: Jurnal Pengabdian Masyarakat TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Poltekita: Jurnal Pengabdian Masyarakat
Johan Sukweenadhi
Program Studi Bioteknologi, Fakultas Teknobiologi, Universitas Surabaya, Surabaya, Indonesia
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Engineering Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences

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Pengolahan Produk Pangan Berbasis Ketela dan Minuman Sehat Fermentasi Sebagai Langkah Meningkatkan Nilai Produk Lokal di Desa Seloliman, Kecamatan Trawas, Kabupaten Mojokerto Johan Sukweenadhi
JPM17: Jurnal Pengabdian Masyarakat Vol 4 No 2 (2019)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30996/jpm17.v4i2.1976

Abstract

Abstract Cassava and sweet potato are the main commodity plants in Seloliman. So far, the farmer there directly sell it after harvesting process. However, in case the sales are not much and many quantities of cassava or sweet potato remains, it become tainted which can reduce its quality or ever become waste. Less of knowledge about post harvesting process of that plant makes people less concerned about the potential of its processed product. With the knowledge sharing and workshop of cassava and sweet potato post harvesting process, the society will have insight and knowledge how to process their excess cassava become more valuable food products. Other utilization of healthy fermented drink from microbe symbiont like kefir and kombucha, which use the local flowers or fruits, can be done to boost the local beverage products in Seloliman. Both ways can be one of the steps to empower the Seloliman society to brand their unique products in the future.Keywords: cassava, post-harvest, healthy fermented drink, kefir, kombucha
Pengembangan Usaha Cafe Herbal di Desa Sentra Kelor Bogo: Herbal Cafe Business Development in Sentra Kelor Village, Bogo Karina Citra Rani; Elsye Tandelilin; Nikmatul Ikhrom Eka Jayani; Noviaty Kresna Darmasetiawan; Johan Sukweenadhi; Prayogo Widyastoto Waluyo; Ummy Maisarah Rasyidah; Nani Parfati
Poltekita: Jurnal Pengabdian Masyarakat Vol. 3 No. 2 (2022): April-Juni
Publisher : Pusat Penelitian & Pengabdian Masyarakat Poltekkes Kemenkes Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1386.841 KB) | DOI: 10.33860/pjpm.v3i2.913

Abstract

The millennial herbal café could create a taste of Jammu that was acceptable to millennials by processing Jammu using various techniques and combining it with other ingredients that were beneficial for the body. The community service activities carried out were aimed at developing the Café Herbal business, which produces processed millennial herbal products that were liked by customers. The methods chosen as follow-up are training, mentoring, and comparative studies. Evaluation of training and mentoring was seen by using a questionnaire given as a post-test and the success of Partners in producing Millennial herbal preparations. The Ubaya team created an herbal corner and scheduled an herbal corner training including the manufacture of millennial herbal drinks/herbal drinks, quality aspects of herbal drinks, business opportunities, and step-by-step development of herbal corners and comparative studies at Cafés with the millennial herbal concept. From community service activities, a contemporary booth for the herbal corner has been produced, which is equipped with a neon sign box and café tools. The training that has been carried out has an impact on increasing partner knowledge (63% of participants showed good understanding). The increase was shown by several millennial herbal drink menus produced, including “Blue tea milky” (infusion of butterfly pea flowers and milk), “Red ginger milky” (red ginger and milk), and “Green silky milky” (moringa leaf powder and milk). ABSTRAK Café jamu milenial mampu menciptakan rasa Jamu yang dapat diterima oleh milenial dengan mengolah Jamu menggunakan berbagai teknik dan dipadukan dengan bahan-bahan lain yang bermanfaat bagi tubuh. Kegiatan pengabdian masyarakat yang dilakukan bertujuan untuk mengembangkan usaha Café Herbal yang menghasilkan produk olahan jamu milenial yang disukai pelanggan. Metode yang dipilih sebagai tindak lanjut yaitu pelatihan, pendampingan dan studi banding. Evaluasi keberhasilan pelatihan dan pendampingan dilihat dengan menggunakan kuesioner yang diberikan sebagai post test dan keberhasilan Mitra dalam menghasilkan olahan jamu milenial. Tim Ubaya merealisasikan pembuatan herbal corner dan mengagendakan serangkaian pelatihan diantaranya pembuatan minuman herbal/jamu milenial, aspek mutu dari minuman herbal, peluang usaha serta step by step pengembangan herbal corner dan studi banding pada Café dengan konsep jamu milenial. Dari kegiatan pengabdian masyarakat telah dihasilkan booth kekinian untuk herbal corner yang dilengkapi neon box penanda dan alat-alat café. Pelatihan-pelatihan yang telah dilakukan memberikan dampak peningkatan pengetahuan Mitra (63% peserta menunjukkan hasil pemahaman yang baik). Peningkatan ketrampilan ditunjukkan dengan beberapa menu minuman jamu milenial yang dihasilkan diantaranya “Blue tea milkymo” (seduhan bunga telang dan susu), “Red ginger milkymo” (Jahe merah dan susu) dan “Green silky milkymo” (serbuk daun kelor dan susu).
Review of In Vitro Flowering Method for Tomato (Solanum Lycopersicum L.) Siska Citra Dewi; Vincentius Riandaru Prasetyo; Johan Sukweenadhi; Fenny Irawati; Wina Dian Savitri
IPTEK The Journal for Technology and Science Vol 33, No 1 (2022)
Publisher : IPTEK, LPPM, Institut Teknologi Sepuluh Nopember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12962/j20882033.v33i1.12459

Abstract

Tomatoes are one of the most popular vegetable plants globally because of the many benefts that can be obtained from tomatoes. However, its availability is still insuffcient for market demand. Therefore, researchers began to develop tissue culture methods to cope with market demand. Although there have been several studies on tomato flowering in vitro, information about this method is minimal and needs further development. In vitro flowering is a technique in tissue culture for flowering plants in vitro. One of the benefts is cultivating plants in a relatively short time under controlled conditions to prevent disease transmission between plants. Therefore, we conducted a literature study to compare the results of these studies to know an effective and efcient method of factors that increase the in vitro flowering plants of tomatoes. In vitro flowering methods generally focus on flowering media, especially cytokinin types such as 6-Benzylaminopurine (BAP) and kinetin, and the concentration of those hormones, also light intensity used to induce flowering of tomato plants. Factors that affect in vitro flowering of tomato plants are tomato plant varieties, hormones, and light intensity.
Implementasi Metode Multiple Linear Regression Untuk Memprediksi Intensitas Cahaya Untuk Pembungaan Buah Tomat Pada Media Kultur Jaringan Vincentius Riandaru Prasetyo; Wina Dian Savitri; Johan Sukweenadhi; Fenny Irawati; Mohammad Farid Naufal; Solichul Huda
Techno.Com Vol 21, No 3 (2022): Agustus 2022
Publisher : LPPM Universitas Dian Nuswantoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33633/tc.v21i3.6431

Abstract

Buah tomat merupakan salah satu buah yang sering dijumpai di Indonesia. Permintaan tomat juga terus meningkat dari tahun ke tahun di Indonesia. Keterbatasan lahan menjadi kendala dalam memenuhi permintaan tersebut. Oleh karena itu, tomat dapat dikembangkan melalui media kultur jaringan untuk menghasilkan buah yang sehat dan cepat. Salah satu faktor yang menentukan keberhasilan dalam budidaya tomat melalui media kultur jaringan adalah intensitas cahaya yang digunakan. Metode multiple linear regression diimplementasikan untuk dapat memperkirakan intensitas cahaya yang tepat. Fitur yang akan menjadi prediktor dalam penelitian ini adalah jenis media tanam dan panjang kecambah yang diharapkan. Berdasarkan evaluasi yang telah dilakukan, nilai mean absolute error (MAE) yang dihasilkan yaitu 0,87 dengan rasio data training dan testing adalah 90:10. Hal ini menandakan bahwa sistem cukup akurat dalam melakukan prediksi.
Pengaruh suhu perendaman dalam larutan NaCl dan ketebalan chips umbi gembili (Dioscorea esculenta. L) sebagai sumber karbohidrat Jessica Wijaya; Anna Nur Farida; Tjandra Pantjajani; Johan Sukweenadhi; Maria Goretti M. Purwanto

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v14i1.3624

Abstract

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(???????????????????????????????????? ???????????????????????????????????? ????.) ???????? ???? ???????????????????? ???????????????????????????????????????? ???????????????????? ???????????????? ???????????? ???????????????????????????????????????????????????? ????????????????????????. ???????????????????????????? ???????????????? ????????????????-???????????????????????????????????????????? ???????????????????????????????????????? ???????? ???????????? ???????????????? ???????? ???????????????????????????? ???????????????????????????? ???????????????????? ???????????????? ???????????????????????????????? ???????????????? ???????????????????? ???????????????????????????? ???????????????????????????????????????? ???????? ???????????? ????????????????, ????????????????????, ???????????????????????? ???????????? ???????????????????????????????????? ????????????????????. ???????????????? ???????????????????? ???????????????? ???????? ???????????????????????????????????? ???????????? ???????????????????????? ???????? ???????????????????????????? ???????????????????????????????????????????? ???????? ???????????????? ???????????????????????????????? (10%????/????) ???????????? ???????????? ???????????????????????????????????? ???????? ???????????????????????????? (???????????????????????????????????? ???????????????????????????????????? ????.) ???????????????????? ???????????????????? ???????? ???????????????????? ???????????????????????????? ????????????????????????????, ????????????????????, ????????????????????, ???????????? ???????????????????????????????????? ???????????????????????????? ???????? ???????????????????????????? ???????????????????? ????????????????????. ???????????????? ???????????????????? ???????????????? ???? ???????????????????????????????????????? ???????????????????????????????????????? ????????????-???????????????????????? ???????????????????????? ???????????????????? ???????????????????????????????? ???????????????????????????????????? ???????????????????????????????????????????? ???????????? ???????????????????????????????????? ???????? ???????????????????????????? ???????????????????? ????????????????????. ???????????? ???????????????????? ???????????? ???????????????????????? ???????????????????????????? ???????????????????? ???????????????????? ???????????????????????????? ???????????????????????????? ???????????? ???????????????????? (???????????????????????????????????? 1; 3; 6 ????????), ???????????????????????????? ???????????? ???????????????????? ???????? ???????????????? ???????????????????????????????? ???????????????? ???????????????????????????? ???????????????????????????????????????????????? (27.5; 40; 60°????) ???????????? 60 ????????????????????????????, ????????????????????????, ????????????????????????????, ???????????? ???????????????????? ????????????????????????????. ???????????????????????????????????????? ???????? ???????????????????????????????????????????? ???????????? ???????????????????????????????????? ???????? ???????????????????? ???????????????????????????????? ???????????????????????????? ???????????????????? ???????????????????? ???????????? ???????????????????????????????? ???????????????? ???????????? ????????????????????????????. ???????????????????? ???????? ???????????? ???????????????? ???????????? ???????????????????????????? ????????????????????????????, ???????????????????????????????????? ???????????????????????????????????? ???????? 60°???? ???????????????? ???? ???????????????? ???????????????????????????????????? ???????? 1 ???????? ???????????????? ???????????? ???????????????? ???????????????????????????? ???????????????? ???????? ???????????????????????????? ???????????????????????????? ???????? 45.14 ????????/100 ???? ???????????? ???? ???????????????????????????????????? ???????????????????????????????????????? ???????? 85.30% ???????????????? ???????????? ????????????????????????????. ???????????? ???????????????? ???????????????????????????????????? ???????????? ???????????? ???????????????????????????? ???????????????????????? ???????????????????????? ???????????????????????????? ???????????????? ???????????????? ???????????? ???????????????????????????????????????????????????? ???????????????????????????????????? ???????????????? ???????????? ????????????????????????????. ???????????????????????????? ???????????????????? ???????????????????????????? ???????????????????????????????????? ???????? 60°???? ???????????????? 1 ???????? ???????????????????? ???????????????????????????????????? ???????????????????????????????? 85.11% ????????????????????????????????????????????????????, ???????? ???????? ???????????? ???????????? ???????????????????????????????????? ???????? ???????? ???????????????????????????????????????????? ???????????????????????????????????????????????? ???????????????????????? ???????? ???????? ???????????????????????? ???????? ???????????????????????????????????? ???????????????? ???????????????? ???????????? ???????? ???????????????????????????????????? ???????????????? ???????????????????? ???????? ???????????????????????? ???????????? ???????????????????? ????????????????.
PEMANFAATAN TEPUNG AMPAS KEDELAI DALAM PEMBUATAN KUKIS KACANG TINGGI SERAT DAN PROTEIN Jessica Wijaya; Maria Goretti Marianti Purwanto; Jane Erika Bernard; Tjandra Pantjajani; Johan Sukweenadhi
AGROINTEK Vol 17, No 2 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i2.14687

Abstract

Soybean pulp is a by-product of soy milk production that is a relatively inexpensive source of protein and is recognized for its high fiber content. Gluten-free peanut cookies have been developed using soybean pulp flour. This study aimed to determine the effect of partial replacement of wheat flour with soybean pulp flour (0%, 20%, 50%, and 80%) on peanut cookies’ sensory attributes and physical and chemical properties. Cookies with increased soybean pulp flour substitutions were found to be nutritionally superior (with higher proximate values for protein, fat, crude fiber content, and ash) to whole-wheat cookies (F1). Based on the sensory evaluation, the formulation of 20% soybean pulp flour presented the most likeness for color, flavor, taste, and manual texture. That ratio gave a final product with an average moisture content of 4.1%, ash content of 0.74%, fat content of 10.02%, protein content of 12.93%, crude fiber content of 0.14%, carbohydrate content of 72.21%, texture score of 746 Cn. The higher proportion of Soybean Pulp Flour also resulted in the cookies' darker color and less crunchy texture
Effect of fluidised bed drying on ginsenoside content in hairy root cultures of Panax ginseng C.A. Meyer James Setiabudi; Komang Mega Oka Sri Bintang; Stella Stacia Gani; Pissa Christanti; Evanie Noer Putri; Se Chan Kang; Johan Sukweenadhi
Indonesian Journal of Biotechnology Vol 28, No 3 (2023)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijbiotech.79677

Abstract

Korean Ginseng (Panax ginseng C.A. Meyer) is a high‐value herb with many pharmacological benefits due to its primary active compound, ginsenosides. The most ginsenosides are known to be thermolabile and susceptible to degradation at high‐temperature processing. Our previous studies revealed that the optimum parameters related to the P. ginseng tissue culture protocol, particularly for hairy root propagation of Cultured Roots of Mountain Ginseng (CRMG)‐88, was using a lab‐scale bioreactor. The next stage involves screening for a suitable post‐harvest treatment, i.e., drying, will be production of the best quality ginsenoside content. This study therefore aimed to examine the ginsenoside content by using a fluidised bed dryer (FBD) on the ginseng roots. Our results showed that FBD produced a significantly higher of total ginsenoside content (5.386 ± 1.167%), compared to control (3.750 ± 0.641%). FBD‐dried CRMG‐88 also appeared lighter in colour and more voluminous with a Loss on Drying (LOD) of 6.448 ± 1.900%. This study concluded that fluidised bed drying is superior in retaining ginsenoside content and has the potential for large‐scale application.
Gingerol and shogaol on red ginger rhizome (Zingiber officinale var. Rubrum) using high-performance liquid chromatography Johan Sukweenadhi; Putu Diah Damitasari; Kartini Kartini; Pissa Christanti; Evanie Noor Putri
Pharmaciana Vol 13, No 2 (2023): Pharmaciana
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/pharmaciana.v13i2.25246

Abstract

Red ginger (Zingiber officinale var. Rubrum) is one of the traditional medicines of the Zingiberaceae family, which contains phenolic ketone compounds, including gingerol and shogaol. At high temperatures, gingerol compounds become unstable and will change into shogaol. This study optimized conditions for the simultaneous separation of 6-gingerol, 8-gingerol, 10-gingerol and 6-shogaol from the red ginger extract using the High-Performance Liquid Chromatography method. The analytical conditions consisted of five different methods by modifying the composition of the mobile phase, the elution system, the flow rate of the mobile phase and the optimum UV wavelength. The best conditions for the simultaneous separation using a ratio of water: acetonitrile mobile phase in method 4 with a gradient elution system including 0 min (65:35); 1.5 min (40:60); 5-6.5 min (10:90); 7.5–9 min (0:100); 9.5–12 min (65:35); the mobile phase flow rate was 1.1 mL/min at an optimum wavelength of 230 nm with a retention time of 6-gingerol compound, 6-shogaol, 8-gingerol and 10-gingerol respectively were 4.947; 6.168; 6.554; and 7.412 min and its resolution were 2.267; 1.575; 1.315; and 2.215. Then the tailings factor and asymmetry values were obtained with an average value of ± 1.
Co-Authors Anna Nur Farida Christina Avanti Elsye Tandelilin Evanie Noer Putri Evanie Noor Putri Fenny Irawati Fenny Irawati James Setiabudi Jane Erika Bernard Jessica Wijaya Jessica Wijaya Karina Citra Rani Kartini Kartini Kartini Kartini Komang Mega Oka Sri Bintang Komang Tri Aksari Dewi Maria Goretti M. Purwanto Maria Goretti Marianti Purwanto Mohammad Farid Naufal Nani Parfati Nikmatul Ikhrom Eka Jayani Noviaty Kresna Darmasetiawan Pissa Christanti Pissa Christanti Prayogo Widyastoto Waluyo Putu Diah Damitasari Se Chan Kang Siska Citra Dewi Solichul Huda Stella Stacia Gani Tjandra Pantjajani Tjandra Pantjajani Ummy Maisarah Rasyidah Vincentius Riandaru Prasetyo Vincentius Riandaru Prasetyo Wina Dian Savitri, Wina Dian