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All Journal JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Agrointek Jurnal Teknologi Pertanian Jurnal Ilmiah Pangabdhi Panrita Abdi - Jurnal Pengabdian pada Masyarakat AKSIOLOGIYA : Jurnal Pengabdian Kepada Masyarakat PROZIMA (Productivity, Optimization and Manufacturing System Engineering) JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) AGRITEKNO, Jurnal Teknologi Pertanian
Cahyo Indarto
Universitas Trunojoyo Madura
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Industrial & Manufacturing Engineering Social Sciences Other

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Optimization of Process Variables on Ethanol Production from Sorghum Grain Amin, M. Nur Ghoyatul; Hidayati, Darimiyya; Indarto, Cahyo
Jurnal Teknologi Pertanian Vol 13, No 3 (2012)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (477.499 KB)

Abstract

This research was aimed for obtaining high level of yield in ethanol production from sorghum grain (Sorghum bicolor L.). Response surface methodology (RSM) is selected to optimize the process variables in ethanol production by employing Box Behnken design. The factors consist of Ammonium sulfate concentrations, shaking rates, and fermentation times, which are designed at 0%, 0.2%, 0.4%, 0 rpm, 50 rpm 100 rpm, 56 hours, 64 hours, 72 hours respectively. Second order polynomial model was developed by Design expert 07 to estimate the ethanol yield by different level for each factor and the regression square was 90.09%. Optimal solution in this work was determined by contour plot, with the highest yield was 39.55%(v/w) by combination of ammonium sulfate concentration, shaking rate, fermentation time are 0%, 31.69 rpm, 72 hours respectively.Keywords: box behnken, Fermentation, yield
Prediction of bioactive compounds of Cabe Jamu (Piper retrofractum) Sebagai Senyawa as Anti Diabetic Agent Cahyo Indarto; Supriyanto Supriyanto
AGROINTEK Vol 15, No 4 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i4.12317

Abstract

Diabetes mellitus is a metabolic disorder disease which is the fourth leading cause of death in Indonesia. The number of people with diabetes in Indonesia shows an increase from year to year, in 2007 people with diabetes reached 14.7% of the population and it is predicted that in 2030 the number of people with diabetes in Indonesia will reach 21.3 million people. Globally, Indonesia ranks fourth in the number of diabetics after India, China and the United States. Herbal medicines from spices have the opportunity to be developed into antidiabetic agents, with considerations of safety, minimal side effects and cheap. Several types of spices have been reported to be used as antidiabetic agents. Cabe jamu, one of the famous spices in Madura, has been reported to have many health benefits. This study will identify the active compounds in cabe jamu that have the ability as antidiabetics by using a molecular docking approach. The results of the study found that cabe jamu has 22 active compounds that have the potential as herbal medicines. Of the 22 active compounds, 10 of them were successfully docked with diabetes aldose reductase protein. The results of this study indicate that the active compounds contained in cabe jamu have the ability as an antidiabetic agent. Based on the strength of the hidrogen bond, and the absence of toxic potential, 3 active compounds from cabe jamu that have strong antidiabetic abilities and no toxic potential were obtained, namely piperine, retrofractamide C, and guineensine.
SIKAP MURID DAN PENJUAL MAKANAN JAJANANTENTANG HIGIENE DAN SANITASI MAKANAN DI SEKOLAH DASAR NEGERI KELURAHAN RONGTENGAH KECAMATAN SAMPANG Sisca Yanuar Ningtyas; Cahyo Indarto; Banun Diyah Probowati
AGROINTEK Vol 6, No 2 (2012)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v6i2.1980

Abstract

Snack foodsplays a fairlyimportant role inprovidingenergyandnutritionalintakefor childrenof school age. Contributionsto theconsumption ofsnackfoodsof school ageaccounted for5.5% and4.2% proteinenergy. Snackfoodsin addition to havingthese advantages, hawkerfoodwasstillrisk to healthbecausetreatmentis oftennotpossiblehygienicsnackfoodcontaminatedbytoxicmicrobes. The purposeofthis studywas to determine theattitudesof studentsandsnackfood vendorsonhygieneandsanitationin the. This type of researchbeinga descriptivestudy sitesat theRongtengah Elementary School, Sampang District. The populationin this study wereelementary school studentsgrades 4, 5and6 dengansample size77 childrenof elementary school students and thenumber of samplesnack food  vendorstotaling10 people. Survey results revealedthat theattitudesof elementary school studentsabouthygieneandsanitationindividuals includedineither categoryat71.43%, while theattitude ofsnackfood vendorsonfoodhygieneandsanitation, including the category of beingas much as 80%.
Produksi Tepung Ikan Rucah Untuk Peningkatan Pendapatan Nelayan di Paciran Lamongan Choirul Anam; Cahyo Indarto
Aksiologiya: Jurnal Pengabdian Kepada Masyarakat Vol 2, No 2 (2018): Agustus
Publisher : Universitas Muhammadiyah Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30651/aks.v2i2.1241

Abstract

The purpose of community service is to provide samples and training to fishermen about protein production technology of protein-rich fish protein from trash fish that is useful to increase fishermen's income. The methods used are lectures, discussions, demonstrations or training, mentoring and assignment and business feasibility analysis. Characteristics of members of harmonious fishermen most of the age between 17 years to 47 years, educated Junior High School / MTs and High School / MA. Experience as a fisherman between 5 to 20 years. Needs of raw materials trash fish as much as 10 kg with price Rp 27.000 and produce flour of 8 Kg with sale price Rp 7.000 per Kg. Gross income of Rp 56,000, - and profit of Rp 29,000. Comparison between profit and expenses, ie Rp. 29.000,00: Rp. 27.000,00 = 1,1 (B / C). So fish meal business is quite feasible to be developed and can increase fisherman income about 107 percent.
Profil Tekstur Snack Bar Tepung Jagung yang Diperkaya Antioksidan dari Tepung Kelor (Moringa oleifera L.) Supriyanto Supriyanto; Ellya Noor Azizaah; Cahyo Indarto
JITIPARI Vol 7 No 2 (2022): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (283.188 KB) | DOI: 10.33061/jitipari.v7i2.7511

Abstract

Snack bars are known to meet consumers' needs for nutrition, taste and practicality. There needs to be additional raw materials that are high in nutrients so that the products produced are beneficial to the body and also provide health effects. One plant that is high in nutrients and also provides benefits for the body is the Moringa plant. Moringa is known to contain more than 90 types of nutrients, namely in the form of essential vitamins, minerals, amino acids, anti-aging and anti-inflammatory. Our body needs antioxidants that can help protect the body from free radical attacks, considering that very many free radicals come from outside the body, namely in the form of foods that contain preservatives, dyes, fats, pesticides, pollution, dust and ultraviolet radicals. The process of making snack bars, roasting temperature and the proportion of flour are among those that can affect the characteristics and maturity levels of the resulting product. This study was conducted to determine the effect of temperature and flour formulations on sensory, texture profiles and antioxidants. The study used RALf (complete random design of factorial) 2 factors. From the results of this study obtained the results of roasting temperature affecting the profile value of the texture parameters hardness / hardness, gummieness / stickiness, chewieness / chewing power but has no effect on the results of antioxidant activity and hedonic sensory. The formulation of cornstarch and moringa flour on the results of the texture profile affects the parameters of resielience / snack bars. Formulation of corn flour snack bars and Moringa flour has a real effect on the antioxidant activity value of corn flour snack bars and moringa flour. Where the addition of moringa as much as 10% with a temperature of 120oC has a value of %ibhibisi as much as 87.66 and flour formulations also have a real effect on all hedonic sensory parameters, namely aroma, color, taste and overall.
Efektifitas Jenis Adsorben dalam Pemurnian Cooking oil dari Jagung Varietas Lokal Madura Cahyo Indarto; Mohammad Fakhry
AGROINTEK Vol 16, No 4 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i4.16641

Abstract

The limited supply of CPO for the cooking oil industry has caused cooking oil price to spike very high recently, and there has even been a shortage of cooking oil in several regions in Indonesia. Seeds are one of the alternative solutions as raw materials for producing cooking oil. This study aims to evaluate the effectiveness of adsorbents for purification of crude corn oil extract. Parameters observed in this study were clarity, color of the oil, free fatty acids and peroxide value. The results showed that application of adsorbents could increase the purity of corn oil. Zeolite and bentonite gave a better effect than activated carbon on the parameters of clarity, color (L) and free fatty acids. The lowest fatty acid of corn oil in this study was 0.24% (zeolite) and the peroxide value was 1.09 % (bentonite).
Karakteristik Minyak Jagung Varietas Lokal Madura Cahyo Indarto; Iffan Maflahah; Muhammad Fakhry; Sugiharto .
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 1 (2023): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2023.v11.i01.p14

Abstract

The recent problems of production and distribution of palm oil have caused the price of cooking oil to soar very high recently, not only having an impact on the economy but also social turmoil. Corn is a source of food oil that can be cultivated throughout Indonesia. In fact, corn oil has more health value than palm oil. This study aims to characterize the quality of corn oil extracted from various local varieties of Madura. Madura is one of the important corn producers in East Java province. N-hexane is used as a solvent for the extraction of corn oil. The results showed that variations in corn varieties produced corn oil with different quality parameters (p 0.05). The average yield of corn oil from various local Madura varieties ranged from 21.53% to 25.14%, with the Batu Putih variety producing the highest yield. Meanwhile, the quality parameters (specific gravity, peroxide number and free fatty acid) in this research did not meet the SNI standards for corn oil.
PENINGKATAN NILAI PRODUK HARD CANDY JAHE (ZINGIBER OFFICINALE ROSC.) MELALUI PENDAMPINGAN PENGEMASAN DI DESA MURTAJIH, KECAMATAN PADEMAWU, KABUPATEN PAMEKASAN Iffan Maflahah; Darimiyya Hidayati; Cahyo Indarto; Muhammad Fuad Fauzul Mu`tamar; Sinar Suryawati; Burhan
Panrita Abdi - Jurnal Pengabdian pada Masyarakat Vol. 7 No. 3 (2023): Jurnal Panrita Abdi - Juli 2023
Publisher : LP2M Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/pa.v7i3.21891

Abstract

Ginger can be used as hard candy, which has excellent potential to be marketed in the Burunan Murtajih Integrated Tourism Village. The main problem by the community so that ginger complex candy products attract consumers' attention is the use of proper packaging. This service activity aims to assist and guide PKK women in Murtajih Village to carry out attractive packaging as a marketing medium that can increase consumer attractiveness. The method of community service as a form of community empowerment is socialization and training to design the right packaging for ginger complex candy products. The results of the service activities, namely socialization activities, can increase the knowledge of PKK Murtajih Village women about packaging and packaging functions as indicated by the results of the pretest (45) and the posttest results increase to 90. By being provided with mentoring activities, PKK Murtajih Village women can interestingly do product packaging for ginger candy. The process of assisting in selecting the type of packaging suitable for ginger hard candies produces cylindrical bottle packaging. The packaging design is equipped with brand, composition, expiration date, PIRT number, product manufacturer name, and storage method.  ---  Jahe dapat dimanfaatkan sebagai hard candy yang mempunyai potensi besar untuk dipasarkan di Desa Wisata Terpadu Burunan Murtajih. Permasalahan yang dihadapi masyarakat agar produk hard candy jahe menarik perhatian konsumen adalah penggunaan kemasan yang tepat. Tujuan kegiatan pengabdian ini yaitu memberikan pendampingan dan pembinaan  kepada Ibu – Ibu PKK Desa Murtajih untuk melakukan pengemasan yang menarik sebagai media pemasaran yang mampu meningkatkan daya tarik konsumen. Metode pengabdian masyarakat sebagai bentuk pemberdayaan masyarakat adalah sosialisasi dan pelatihan mendesain pengemasan yang tepat untuk produk hard candy jahe. Hasil kegiatan pengabdian yaitu Kegiatan sosialisasi dapat meningkatan pengetahuan ibu-ibu PKK Desa Murtajih tentang kemasan dan fungsi kemasan yang ditunjukkan dengan hasil pretest (45) dan hasil posttest meningkat menjadi 90. Dengan diberikan kegiatan pendampingan, Ibu-ibu PKK Desa Murtajih dapat melakukan pengemasan produk permen jahe secara menarik. Pengemasan produk permen jahe disertai dengan desain kemasan yang telah dilengkapi informasi tentang merk, komposisi, tanggal kadaluarsa, nomer PIRT, nama produsen produk dan cara penyimpanan.
Variasi Waktu Bleaching dan Jenis Adsorben untuk Meningkatkan Kualitas Minyak Ikan Silase Bandeng Hamzah, Nanang; Supriyanto, Supriyanto; Indarto, Cahyo
AGRITEKNO: Jurnal Teknologi Pertanian Vol 13 No 1 (2024): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2024.13.1.81

Abstract

Milkfish is often processed into various products due to its nutritious and delicious taste. However, these production activities inevitably generate waste in the form of heads, bones, and offal, which are underutilized and contribute to environmental problems. Milkfish waste, which still contains a high-fat content, can be utilized to produce fish oil using the silage method. The pale and clear color of fish oil is one of the factors affecting consumer acceptance. This study aimed to determine the quality of fish oil derived from milkfish silage. Two factors were applied: bleaching time (10, 15, and 20 minutes) and various adsorbents (bentonite, activated carbon, and zeolite), treated as experimental variables. The results showed that the type of adsorbent and the duration of bleaching significantly affected (p<0.05) the quality characteristics of fish oil. The best results in this study were observed in samples subjected to a bleaching time of 20 minutes treatment with zeolite adsorbent, with a yield value of 95.91±0.25%. The color (L) was observed at 34.25±0.40; clarity at 98,35±0,50 %T; specific gravity at 0,833±0,00 g/mL; acid number at 0,28±0,00 mgKOH/g, free fatty acids at 0,13±0,00%, peroxide number at 0,60±0,14 mEq/kg. Overall, all treatments' physical and chemical characteristics, on average, have met the standard quality criteria established by SNI, IFOS, IFOMA, Draft CAC, and Farmakope.
Penerapan Metoda Deep Fat Frying Dan Rekayasa Proses Melalui Pemanfaatan Enzim Protease Untuk Perbaikan Karakteristik Produk Gorengan Indarto, Cahyo; Burhan, Burhan; Maflahah, Iffan; Farida Asfan, Dian; Mojiono, Mojiono; Firmansyah, Arief
Jurnal Ilmiah Pangabdhi Vol 10, No 1: April, 2024
Publisher : LPPM Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/pangabdhi.v10i1.23005

Abstract

Fried foods are prevalent among the public. This type of food is very cheap and can be enjoyed in a relaxed atmosphere. Other things about fried food include that it is practical in serving and can overcome hunger in a person's limited time. Fried foods are also a practical snack to serve to guests. Fried foods are generally fried using the panfrying method with sufficient oil. The result of the frying process using this method is that the level of cooking is uneven, resulting in less crispy and longer frying time. People generally use baking soda to get crispier products. Excessive use of baking soda harms health and can cause a bitter taste in fried products. This study offers a solution to overcome this problem. The study provides a solution in the form of technology: the deep fat frying method and the use of protease enzymes to improve the character of the fried food produced – application of this technology through service in a case study (Gumulan village, Jombang). Introducing this technology results in fried products (meat, shrimp, and tofu) with superior characteristics: tasty, crunchy, and attractive. By introducing this technology, it is hoped that the target community can apply it to produce products that have superior characteristics. Products with superior characteristics can become a source of income for the target community.
Co-Authors Anisa, Mawadatun Arief Firmansyah Burhan Burhan Burhan, Burhan Choirul Anam Choirul Anam AM Diponegoro DARIMIYYA HIDAYATI Dian Farida Asfan Ellya Noor Azizaah Hamzah, Nanang Iffan Maflahah M. Nur Ghoyatul Amin Mohammad Fakhry Mojiono, Mojiono Muhammad Fakhry Muhammad Fuad Fauzul Mu`tamar Probowati, Banun Diyah Sinar Suryawati Sisca Yanuar Ningtyas Sugiharto . Supriyanto Supriyanto Supriyanto, Supriyanto