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Aan Sofyan
Universitas Muhammadiyah Surakarta
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DEVELOPMENT OF STUDENT ENTREPRENEURIAL COMPETENCIES THROUGH INDEPENDENT ENTREPRENEURSHIP IN INDONESIA Suranto, Suranto; Munajat Tri Nugroho; Kussudyarsana, Kussudyarsana; Muhtadi, Muhtadi; Moh fahmi Johan Syah; Nurhidayat, Nurhidayat; Soepatini, Soepatini; Aan Sofyan; Fari Adi Prasetya
Jurnal Ekonomi Vol. 12 No. 01 (2023): Jurnal Ekonomi, 2023 Periode Januari - Maret
Publisher : SEAN Institute

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

Abstract

Research on a goodness of fit model for developing students' entrepreneurial competencies through the independent entrepreneurship program. The resulting benefits of the independent entrepreneurship learning model are able to increase the mental competence of business independence. Data collection through observation, questionnaires, interviews, field practice, documentation and literature study. Research object of independent entrepreneurial students from implementing universities at Muhammadiyah University, Surakarta. Data analysis methods using validity, reliability, confirmatory analysis tests, t-student tests by looking at the differences before and after getting the independent entrepreneurship learning model. Development research uses one shot case study experiments, quantitative and qualitative approaches. Students receive guidance, mentoring, counseling, empowerment and training in entrepreneurial activities. Research design through one shot case study, through workshop stages, internships in MSMEs, product design and marketing. Novelty research, the independent entrepreneurship learning model through MBKM is implemented in Indonesia which involves MSMEs mentors, MSMEs interns, competent assistants in the business sector, field supervisors, students from various parts of Indonesia, state universities and private universities who take part in the WMK program. Based on the results, it is concluded that the development of a model for increasing entrepreneurial competence is declared a goodness of fit model, meaning that the model is very feasible in increasing the mental competence of business independence. The trend in the development of entrepreneurial mental competence has increased (increased) after receiving the independent entrepreneurial model treatment. Based on the t-test, there are differences in students' entrepreneurial mental competence before and after gaining independent entrepreneurial competence.
Kesehatan Sendi Optimal : Edukasi Osteoarthritis Bagi Lansia di Desa Gedongan Oktaviani Fitriyah; Aan Sofyan; Wachidah Yuniartika; Daris Trigamadia; Aulai Rahman; Nikmah Nurul Utami; Charisma Alzura; Mohammad Rizqi; Diny Oktri Sani; Anindya Suryawati; Verent Vidanindya Ivena; Gita Febri Cahyani; Arvita Ningtyas
Journal of Student Research Vol. 2 No. 1 (2024): Januari: Journal of Student Research
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jsr.v2i1.2611

Abstract

Osteoarthritis is a cartilage disorder in the joints of bones that often affects elderly people. As many as 24 million people in the Southeast Asia region and 151 million people worldwide suffer from osteoarthritis. The community service practice aims to provide education to elderly people with osteoarthritis. The sampling technique was purposive sampling with 85 elderly respondents. The level of knowledge of the elderly about osteoarthritis disease is obtained through pretest and posttest. Providing education to the elderly about osteoarthritis disease by counseling and exposure to material using posters and leaflets and demonstrations related to the handling of osteoarthritis. Analysis of research data using chi square and fisher exact tests. The results obtained in the age factor (p = 0.021), gender (p = 0.015), BMI (p = 0.002) and physical activity (p = 0.584). There is a relationship between age, gender and body mass index with the incidence of osteoarthritis in the elderly and there is no relationship between physical activity and the incidence of osteoarthritis in the elderly.
Canva-Based Logo and Packaging Design Training for the "Tani Maju" Farmer Group of Bantarkulon Dewi, Alfa Yuliana; Septiady, R. Kurniawan Dwi; Faradisi, Firman; Nur, Achmad Vandian; Waznah, Urmatul; Fajriyah, Nuniek Nizmah; Harismah, Kun; Nuryulia, Aflit; Sofyan, Aan
Jurnal Pengabdian Masyarakat Vol. 6 No. 2 (2025): Jurnal Pengabdian Masyarakat
Publisher : Institut Teknologi dan Bisnis Asia Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32815/jpm.v6i2.2669

Abstract

Purpose: This study aimed to empower the "Tani Maju" Farmer Group by improving their product visualization through Canva-based logo and packaging design training, addressing their limited design skills that hinder market competitiveness. Method: A participatory action research (PAR) approach guided four interactive sessions. Data were collected via pre- and post-training questionnaires (5-point Likert scale) and analysis of design outputs, with paired t-tests and thematic analysis applied. Practical Applications: Findings show that accessible digital tools like Canva enhance branding for agricultural MSMEs, enabling cost-effective, professional packaging design, improving marketability and sales potential.  Conclusion: Training significantly boosted participants’ design knowledge, skills (up to 122.22%), and confidence (up to 153.33%). The study demonstrates how digital literacy empowers rural communities, strengthens local economies, and bridges the gap between traditional farming and modern marketing.
Analisis Perbedaan Kadar Lemak, Total Padatan dan Kecepatan Leleh Es Krim Buah Naga Merah (Hylocereus Polyrhizus) dari Bahan Krimmer yang Berbeda Fadhila, Jihan; Kurnia, Pramudya; Sofyan, Aan
Ghidza: Jurnal Gizi dan Kesehatan Vol. 9 No. 2 (2025): December
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/k0fjwj20

Abstract

Ice cream quality is determined by the fat content, total salids and melting speed which mutally affect the texture, softness and stability of the product. Fat acts as a texture former and air stabilizer, while high total solids can improve the structure and slow down the melting process. The use of vegetable creamer based on dietary fiber such as inulin can maintein the viscosity and stability of the emulsion without increasing the fat content significantly. The cremaer ingredients used in this study were fiber crème, coconut milk and UHT (Ultra High Temperature) milk as a control. The purpose of this study was to copare the composition of differences in fat content, total solids and melting speed of ice cream from different main ingredients. This study is an experimental study using a Completely Randomized Design (CRD) with 3 formulas and 2 replications. The average results of the fat content analysis in coconut milk (6.32%), UHT milk (2.53%) and fiber crème (8.74%). The average results pf total solids analysis in coconut milk (54.76%), UHT milk (53.63%) and fiber crème (54.57%). The results of the analysis on the melting speed of ice cream melted perfectly for 30 minutes. The fat content was analyzed using the Mojonnier modification method, showing that the highest fat content was found in fiber crème with a value that had met the Indonesian National Standard (SNI) namely the minimum limit of 5% with the resultd of the analysis p = 0.018 incadicating a difference in a fat content in the creamer variants. The resultd of total solids and melting speed of dragon fruit ice cream showed a p value >0.05, which means there was no sinificant difference between the variations in the use of creamer ingredients. The conlusion of the ingredients for fat content, total slids and melting speed of ice cream that meets SNI standards is fiber crème.
Pengaruh Substitusi Tepung Tempe Edamame (Glycine max (L.) Merrill) terhadap Kadar Air dan Aktivitas Air Crackers Lestari, Chintya Ardana Febri; Sofyan, Aan
Agroteknika Vol 8 No 4 (2025): Desember 2025
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/agroteknika.v8i4.657

Abstract

Tempe edamame hasil dari fermentasi menggunakan kapang Rhizopus sp. mengandung protein tinggi dan gugus hidrofilik yang memengaruhi interaksi bahan dengan air. Sifat ini berpotensi memengaruhi sifat fungsional crackers melalui perubahan kadar air dan aktivitas air. Penelitian ini bertujuan menganalisis pengaruh substitusi tepung tempe edamame terhadap kadar air dan aktivitas air crackers sebagai indikator sifat fungsional. Penelitian menggunakan metode eksperimental dengan desain Rancangan Acak Lengkap, dengan tiga taraf substitusi tepung terigu dengan tepung tempe edamame (0%, 5%, 15%). Tahapan penelitian meliputi pembuatan tempe edamame, pengolahan menjadi tepung, produksi crackers, serta pengujian kadar air dan aktivitas air. Penelitian dilaksanakan di Laboratorium Ilmu Pangan Universitas Muhammadiyah Surakarta dan Laboratorium SIG, Semarang. Hasil penelitian menunjukkan kadar air crackers berkisar 6,36–6,80% melebihi batas maksimum SNI 2973-2011 (≤ 5%) dan tidak berbeda signifikan antarperlakuan, sedangkan aktivitas air berbeda nyata (p < 0,05), dengan nilai tertinggi 0,40 pada substitusi 15%. Kesimpulannya, substitusi tepung tempe edamame hingga 15% meningkatkan aktivitas air crackers, sementara kadar air tidak berbeda signifikan, menunjukkan adanya peningkatan ketersediaan air bebas tanpa mengubah total kandungan air. Penelitian ini menunjukkan tempe edamame berpotensi sebagai bahan fungsional baru dalam pembuatan crackers melalui pengaruhnya terhadap aktivitas air sebagai indikator sifat fungsional pangan kering.
Effect of Modified Kepok Banana Starch Substitution on Resistant Starch Content, Amylose Content, And Moisture Content of Caramel Cake Pramitajati, Indah; Sofyan, Aan
Media Gizi Indonesia Vol. 21 No. 1 (2026): MEDIA GIZI INDONESIA
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v21i1.10-18

Abstract

Modified kepok banana starch is a starch derivative product produced through an autoclaving-cooling modification process. Caramel cake substituted with modified kepok banana starch can be used as a functional food because it has bioactive compounds such as resistant starch which is beneficial for health. The aim of this study was to determine the effect of modified kepok banana starch substitution on resistant starch content, amylose content, and moisture content of caramel cake. The research method used was experimental research using a completely randomized design with 4 treatments of modified kepok banana starch substitution, namely 0%, 20%, 40%, and 60%. The multienzyme method was used to measure the resistant starch content, the spectrophotometric method was used to measure the amylose content, and the thermogravimetric method was used to measure the moisture content. Data analysis used the One Way Anova test for resistant starch and amylose content, as well as the Kruskal Wallis test for moisture content. The results of the analysis of the lowest resistant starch content was 6.25% with treatment P2 (20%), while the highest content was 8.00% with treatment P4 (60%). The resistant starch content showed a p value = 0.00. The lowest amylose content was 1.29% with treatment P4 (60%), while the highest content was 2.53% with treatment P2 (20%). The amylose content showed a p value = 0.00. The lowest water content was 32.85% with treatment P4 (60%), while the highest content was 38.45% with treatment P1 (0%). 
Pengaruh substitusi tepung buah pepaya pada produk crackers dari tepung mocaf dan susu sapi segar Salsabella, Amanda Khairani; Purwani, Eni; Sofyan, Aan
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 17 No 1 (2026)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/4m5eqs40

Abstract

Crackers are snack foods with potential as functional foods using local ingredients. Modified Cassava Flour (MOCAF) is a gluten-free carbohydrate source but low in protein and minerals. Fresh cow’s milk provides calcium and protein, while pepaya flour substitution is expected to enhance mineral, protein, and reducing sugar content. This study aimed to analyze the effect of pepaya flour substitution on calcium, magnesium, protein, and reducing sugar content in crackers made from MOCAF and fresh cow’s milk. This experimental study used a completely randomized design with pepaya flour substitution levels of 0%, 20%, 30%, and 40%. Calcium and magnesium were analyzed using ICP-OES, protein using the Kjeldahl method, and reducing sugars using the Luff–Schoorl method. Data were analyzed using one-way ANOVA followed by Duncan’s multiple range test to determine differences among treatments. pepaya flour substitution significantly affected calcium, protein, and reducing sugar content (p<0.05), with the highest increase at 40% substitution. Magnesium also increased, but no significant difference was observed between 30% and 40%. Fresh cow’s milk contributed to higher calcium and protein, while pepaya flour enhanced magnesium and reducing sugar content. Substituting pepaya flour in MOCAF crackers with fresh cow’s milk increases calcium, magnesium, protein, and reducing sugar content, with greater effects at higher substitution levels.
Pengaruh substitusi tepung tempe edamame (Glycine max (L.) Merrill) terhadap tekstur dan warna crackers 'Izzah, Difaa' Millati; Sofyan, Aan
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 17 No 1 (2026)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/8zfxch26

Abstract

Indonesia has a high potential for edamame production, so it needs to be developed into value-added food products, one of which is through the use of edamame tempeh flour as a substitute for wheat flour in crackers. Edamame tempeh flour contains quite high protein and fiber, so it has the potential to increase the nutritional value of the product without reducing its physical characteristics. In addition, the use of edamame tempeh flour can be an alternative for diversification of legume-based foods that have a long shelf life and are easily applied in various product formulations. This study aims to determine the effect of edamame tempeh flour substitution (0%, 5%, and 15%) on the texture and color of crackers. The study used a Completely Randomized Design (CRD) with three treatments including one control and two replications each. Crackers were made according to the standard formulation, then their texture was analyzed using an AMETEK TA1 Texture Analyzer to obtain hardness, fracture, crispiness, and crunchiness values. Color was analyzed using a CR-400 Colorimeter with L*, a*, and b* parameters. Data were tested using One Way ANOVA. The results showed that the substitution of edamame tempeh flour significantly affected the crunchiness parameter (p<0.05), but did not affect hardness, fracture, crispiness, L*, a*, and b* (p>0.05). Crunchiness decreased with increasing substitution of edamame tempeh flour, while other textures tended to be stable. The color parameter also did not show significant differences between treatments so that the addition of tempeh flour was not able to affect the L*, a*, and b* values of the product.
COOKING CLASS KIDS: MI TINGGI ZAT BESI DENGAN BAHAN DASAR BUAH NAGA MERAH SEBAGAI PENCEGAHAN ANEMIA SEJAK DINI Syifa Salsabila Hanindita; Sofia Ramdhani Purnamasari; Annisa Nur Latifa Azzahra; Lu’lu’ul Rosyiqul Hayati; Gayatri Maheswari; Aan Sofyan
Jurnal Berkawan: Jurnal Pengabdian kepada Masyarakat Vol. 1, No. 2, Mei 2024
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/berkawan.v1i2.3065

Abstract

Permasalahan yang sering ditemukan pada anak usia sekolah adalah tidak suka mengkonsumsi sayur dan buah, mereka lebih suka makanan manis seperti ice cream dan coklat. Pada masa tumbuh kembang, sangat dibutuhkan makanan dengan jumlah zat gizi yang lebih tinggi agar kebutuhan nutrisi dapat terpenuhi. Tujuan dari kegiatan ini yaitu untuk memberikan edukasi mengenai pencegahan anemia sejak dini. Pencegahan anemia dilakukan dengan pemberian makan buah dan sayur yang tinggi zat besi dengan produk olahan mi. Metode yang dilakukan berupa edukasi mengenai pengenalan buah dan sayur, praktik memasak mi buah naga, kuis pengetahuan dan kelas mewarnai. Dilihat dari keaktifan dan ketertarikan siswa/i memiliki peningkatan pengetahuan dari sebelum dan sesudah kegiatan, adanya ketertarikan pada produk inovasi olahan mi buah naga, dan juga meningkatkan minat dalam konsumsi sayur dan buah.
PENINGKATAN PENGETAHUAN PENCEGAHAN STUNTING MELALUI PENYULUHAN "CETING ITU PENTING” PADA IBU BALITA DI DESA TELUKAN GROGOL SUKOHARJO Putri Rahayu; Ariska Mahanani Putri; Aurellia Santya Martatia; Puan Aisyah Khairunnisa; Adhwa Aulia Hanif; Inas Luthfia Azzahra; Fauzia Alya Putri; Hasna Ghoida; Zita Digna Pratiwi; Amalia Dyah Pratiwi; Nurul Hafipah; Kartinah; Aan Sofyan
Jurnal Berkawan: Jurnal Pengabdian kepada Masyarakat Vol. 1, No. 2, Mei 2024
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/berkawan.v1i2.5811

Abstract

Pendahuluan: Stunting adalah masalah kesehatan yang serius di Indonesia yang berdampak pada perkembangan fisik dan kognitif anak-anak, terutama pada periode emas pertumbuhan. Dalam konteks pencegahan, peningkatan pengetahuan pada ibu balita mengenai stunting sangat penting. Edukasi dan pemberian informasi kepada ibu balita dapat meningkatkan pengetahuan dan sikap mereka terhadap pencegahan stunting. Metode: Kegiatan penyuluhan kesehatan dilakukan pada ibu balita di Desa Telukan, Kecamatan Grogol, Kabupaten Sukoharjo melalui metode penyuluhan media leaflet bertemakan “cegah stunting itu penting (Ceting)” dengan 30 responden ibu balita yang mengikuti Posyandu di Kantil 1 dan Kantil 5 Kelurahan Telukan. Hasil pelaksanaan kegiatan: Penyuluhan mengenai pencegahan stunting dan pembagian PMT berupa puding jambu biji dan dimsum ayam udang. Setelah dilakukan intervensi penyuluhan mengenai stunting dan pemberian leaflet dapat diketahui bahwa penyuluhan berpengaruh terhadap peningkatan pengetahuan ibu peserta posyandu balita. Diketahui bahwa setelah dilakukan post-test pengetahuan para ibu peserta posyandu balita meningkat dengan persentase sebesar 87% dari semula 76,7%. Kesimpulan dan Saran: Berdasarkan hasil pengabdian masyarakat mengenai pencegahan stunting yang telah dilakukan di Desa Telukan, dapat disimpulkan bahwa terdapat peningkatan pengetahuan pada ibu balita peserta posyandu dengan peningkatan 10%. Saran yang dapat yaitu perlu adanya program pengabdian lanjutan yaitu pengenalan pembuatan PMT untuk balita.
Co-Authors 'Ainunni'mah, Nuzul 'Izzah, Difaa' Millati A.A. Ketut Agung Cahyawan W Achmad Vandian Nur, Achmad Vandian Adhwa Aulia Hanif Aditya Fajar Cahyono Putra Afandi, Adam Pri Aflit Nuryulia Praswati Ahmad Muhammad Fuadi Alya Alvionita Sukma Amalia Dyah Pratiwi Amalia Jati Mahanani Ambarwati Aninda Diar Aulia Anindya Suryawati Anjalya Pertiwi, Munitya Annisa Nur Latifa Azzahra Aprilia Putri Wulandari Ardiyanti, Narita Dwi Ariska Mahanani Putri Ariyani, Ima Ariyanto, Fazri Arvita Ningtyas Astrid Luthfi Rizkediani Asyifa, Soniya Nur Atiqa Sabardila Aulai Rahman Aulia Uswatun Khasanah Aurellia Santya Martatia Ayuningtyas, Tri Nuria Azhari, Salma Widya Bunga Cintantya Rudisty Charisma Alzura Choirul Huda Septianto Choirunnisa, Yumna Danuartha Vandika Daris Trigamadia Denny Vitasari Devira Novi Aprillia Dewi, Alfa Yuliana Diny Oktri Sani Ega Mukti Wandani Elida Soviana Endang Nur Widiyaningsih Eni Purwani Etika Muslimah Evi Oktaviana, Desy Fadhila, Jihan Fari Adi Prasetya fatimah Fatimah Fauzia Alya Putri Feny Rosilia Nurhayati Fida’ Husain Firman Faradisi Firmansyah Firmansyah Fitri Puji Rahmawati Fitriana Mustikaningrum Gayatri Maheswari Gita Febri Cahyani Hamurwani Siwi, Hasti Hani, Nur Hanny Nur Rahmani Hasna Ghoida Hasna Nadila Hasti Hamurwani Siwi Haya, Lovina Rizki Ihsanti, Elsa Nurul Ika Mukti Virgiyanti Inas Luthfia Azzahra Ismaae Yusoh Joy Astro Jusoh, Tengku Farizan Izzi Che Ku Kartinah Kartinah Khairunnisa, Puan Aisyah Khaqiqi, Zahrotun Khusna, Fatikhah Izzatul Kinzki, Hyraianda Essyana Kirana, Garda Sukma Kirani, Fahira Diva Kun Harismah Kussudyarsana Kussudyarsana Laras Pratiwi Lestari, Chintya Ardana Febri Lina Agustina Linda Fatmawati Luluk Ria Rakhma Lu’lu’ul Rosyiqul Hayati Main Sufanti Mandasari, Anita Maulidyah Indira Hasmarini Mochammad Imron Awalludin Moh fahmi Johan Syah Mohammad Rizqi Muhammad Afif Muhammad Arif Muhammad Arif Muhlishoh, Nur Lailatul Muhtadi Muhtadi Munajat Tri Nugroho Musabbikha, Musabbikha Mutiara, Intan Nafira Alifianita Nasywa Amila Shabira Naziela Eldiana Husna AZ Ngatono Ngatono Ngatono, Ngatono Nikmah Nurul Utami Nisrina Devi Wienasari Nuniek Nizmah Fajriyah Nur Aini Nur Andriyani NUR FAUZIYAH Nurgiyatna Nurhidayat Nurhidayat Nurul Hafipah Nurul Huda Nurul Huda Nuryulia, Aflit Oktaviani Fitriyah Ouwada Aiko Suda Prameswari, Annisa Dinda Wiedia Pramitajati, Indah Pramudya Kurnia Pratiwi, Adcharina Adcha Prawesthi, Tiva Eka Puan Aisyah Khairunnisa Putri Rahayu R.Kurniawan Dwi Septiady Rahmawati, Seli Nur Rhisma Nasita Sianti Rizkediani, Astrid Luthfi Rizky Amalia Nur'aini Rizqi Nuraini Royani Eka Safitri S Soepatini Salma Widya Azhari Salsa Bella, Shella Salsabella, Amanda Khairani Salsabillah, Indria Irvi Setyaningrum Rahmawaty Shafira Azzahra Sinta Dewi Sofia Ramdhani Purnamasari Subariyatun, Siti Sudrajah Warajati Kisnawaty Suparti Suparti Suranto Suranto Syagita Wahyu Nur Ramadhoni Syifa Salsabila Hanindita Thoha Syaifudin Zuhri Tiara Putri Kusumawardani Trisna Ardiana Fatmawati Tsaltsa Rizqa Maulida Tunisyia, Aviva Udik Budi Wibowo Urmatul Waznah Verent Vidanindya Ivena Wachidah Yuniartika wahyuni wahyuni Wardana, Agung Setya Wardani, Retno Kusuma Wilia Afida Wulandari, Aprilia Putri Wulandari, Arita Yolanda, Intania Widi Yuli Nurmasari Yumna Choirunnisa Yuniarti Zahra Faisha Salsabila Zita Digna Pratiwi Zuhri, Thoha Syaifudin Zulfah, Dewi Nashikhatul