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All Journal Jurnal Prima Edukasia Techno (Jurnal Fakultas Teknik, Universitas Muhammadiyah Purwokerto) Proceeding Seminar LPPM UMP Tahun 2014 PROSIDING SENATEK FAKULTAS TEKNIK UMP JRST (Jurnal Riset Sains dan Teknologi) SCAFFOLDING: Jurnal Pendidikan Islam dan Multikulturalisme Journal of Applied Science, Engineering, Technology, and Education Mattawang: Jurnal Pengabdian Masyarakat Proceedings Series on Physical & Formal Sciences Techno Research In Chemical Engineering Jurnal Pengabdian Teknik dan Sains (JPTS) Andan Jejama: Indonesian Journal Of Community Engagement
Abdul Haris Mulyadi
Universitas Muhammadiyah Purwokerto
Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Education Electrical & Electronics Engineering Energy Engineering Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Public Health Social Sciences Other

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Produksi Coconut Vinegar dari Limbah Air Kelapa dengan Model Fermentasi Cair Termodifikasi Sel Yeast Terimobilisasi Kalsium Alginat Afifah, Dini Nur; Mulyadi, Abdul Haris; Fadhila, Hana Syifa; Hasanah, Yeti R.; Savitri, Puput Wahyu Nita
Proceedings Series on Physical & Formal Sciences Vol. 6 (2023): Prosiding Seminar Nasional Teknik (SENATEK) 2023
Publisher : UM Purwokerto Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/pspfs.v6i.853

Abstract

Coconut (Cocos Nucifera L) is one of the Indonesia’s plantations comodities. Unfortunately, the abundance of raw materials has not had a significant impact on the export market for coconut products, especially functional food products. Based on that issue, research with the aim to produce diversified product of coconut was conducted. The product developed in this research was coconut vinegar produced by fermentation process of coconut waste water via liquid fermentation pathway. To increase efficiency and reduce production costs, the fermentation process was carried out simultaneously. In order to increase the yeast resistance to acetic acid produced by acetic acid bacteria (BAA), the process modification was conducted by using yeast immobilized formed by the calcium alginate matrix. The research results show that the optimum BAA inoculation time was 24 hours after the bead yeast inoculation. The maximum bead yeast mass obtained in this study was 25% m/v. Fermentation that was carried out with the maximum time and bead mass was able to produce coconut vinegar with an acetic acid content of 5.1 g/L, an alcohol conversion of 22.73%. This work is licensed under a Creative Commons Attribution 4.0 International License
Foaming Agents Affect the Physicochemical and Antioxidants in Red Dragon Fruit Powder Drinks from Foam Mat Drying Hamad, Alwani; Mulyadi, Abdul Haris; Yulianti , Henti; Hartanti, Dwi; Naveed, Mubshair
Journal of Applied Science, Engineering, Technology, and Education Vol. 6 No. 2 (2024)
Publisher : PT Mattawang Mediatama Solution

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35877/454RI.asci3327

Abstract

This study investigated the effect of foaming agent type and concentration on foam characteristics during foam mat drying and the physicochemical and antioxidant properties of red dragon fruit powdered drink. Foaming agents, including soy lecithin, fresh egg whites, egg white powder, and whey protein concentrate, were tested at different concentrations (5%, 10%, and 20%). Results showed that soy lecithin produced the most stable foam, effectively preserving bioactive compounds such as phenolics and flavonoids, which contributed to higher antioxidant activity (measured by DPPH and FRAP methods). Whey protein concentrate and fresh egg whites enhanced foam overrun and moisture retention, leading to powders with lower moisture content and higher solubility. The optimal concentration of foaming agent was 10%, which resulted in the best foam stability, antioxidant preservation, and overall product quality. This study highlights the importance of selecting appropriate foaming agents and concentrations to improve the quality and antioxidant properties of red dragon fruit powdered drinks for food applications.
Increase in Production Capacity of Stirred Yogurt Using Konjac Glucomannan Stabilizer at UKM Sehati Purwokerto: Peningkatan Kapasitas Produksi Stirred Yogurt Menggunakan Stabilizer Konjac Glucomannan di UKM Sehati Purwokerto Hamad, Alwani; Haryanto, Totok; Mulyadi, Abdul Haris; Hasanah, Yeti Rusmiati; Magribi, Imam Maulana
Mattawang: Jurnal Pengabdian Masyarakat Vol. 5 No. 4 (2024)
Publisher : Yayasan Ahmar Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35877/454RI.mattawang3223

Abstract

UKM Sehati Yogurt Purwokerto produces good-quality yogurt but faces challenges in product stability, shelf life, and market competitiveness. To address these issues, product diversification using a konjac glucomannan stabilizer is proposed to align with consumer trends. However, marketing also presents a significant obstacle. This community service program aims to transfer yogurt production technology using konjac stabilizer and offer digital marketing guidance to enhance market reach. The program involves two steps: technology transfer and marketing support. The technology transfer includes training for the UKM owner and community on using the Konjac glucomannan stabilizer in stirred yogurt production. The digital marketing support involves providing training on creating promotional content for social media and utilizing online marketplaces for sales. The outcomes of this program include the successful production of new, higher-quality yogurt products with the added health benefits of konjac fiber. Additionally, the UKM owner and community gained new skills in both production and digital marketing. After the digital marketing training, the SME actively engaged in online sales, broadening its consumer reach. This initiative is expected to increase sales significantly through product diversification and expanded digital marketing efforts.
Development of Micro Hydro Power Center Miniature Media in Science Learning for Elementary School Purwandari, Ristiana Dyah; Putrianasari, Desi; Mulyadi, Abdul Haris; Alkharis, Vina Zahra; Alkharis, Vira Zahra
Scaffolding: Jurnal Pendidikan Islam dan Multikulturalisme Vol. 7 No. 1 (2025): Pendidikan Islam dan Multikulturalisme
Publisher : Institut Agama Islam Sunan Giri (INSURI) Ponorogo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37680/scaffolding.v7i1.7054

Abstract

The Miniature Micro Hydro Power Center (MHPC) media is a development of learning media. The use of MHPC miniature learning media can improve critical thinking skills for elementary school students in Indonesia. The way the MHPC miniature works is similar to the original, namely the Karekan MHPC (MHPC in the Karekan Area). Research objective: to create a miniature MHPC media product and test the effect of using miniature MHPC on critical thinking skills. This study uses the ADDIE Research and Development model. Research methods: 1. product validation test developed by science content experts (1 lecturer), media validation by five experienced teachers, technicians, nine practitioner teachers as users; 2. Quasi Experiment, to test the effect of the use of miniature MHPC on critical thinking skills, involving 102 students of class V (sample of 4 classes from 4 schools, consisting of 2 experimental classes and two control classes) from 7 schools (as population) in the Kihajar Dewantara cluster, North Purwokerto District, Banyumas Regency, namely SDN Grendeng 1, 2, 3, and 4. The data from the posttest were tested for normality, homogeneity, and an independent sample T-test using SPSS 2022. The results of the study: the validation results of science content experts, experienced teachers, technicians, and nine practitioner teachers (using CVI) gave the product a > 85 with the comment "MHPC miniature media is suitable for use in learning". The results of the normality and homogeneity tests obtained significant values of 0.09 and 0.6, where sig>0.05. The results of the Independent Sample T-test showed a positive effect of the use of MHPC miniature media on critical thinking skills in the experimental class compared to the control class, which only used MHPC Kareka video media; a significance value of 0.00<0.05 was obtained. Skepticism: The results of the development of MHPC's miniature products can be used in science learning and have a positive effect on students' critical thinking skills.
IbM bagi Rumah Mocaf Banjarnegara : Pendampingan Kontrol Kualitas Produk Mocaf Ma'ruf, Anwar; Mulyadi, Abdul Haris
ANDAN JEJAMA: Indonesian Journal of Community Engagement (IJCE) Vol. 4 No. 2 (2025): Indonesian Journal of Community Engagement (IJCE) ANDAN JEJAMA
Publisher : FMIPA Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/ijceaj.v4i2.13

Abstract

Permasalahan yang dihadapi Rumah Mocaf Banjarnegara adalah dalam hal control kualitas produk mocaf. Karena proses produksi bersifat massal (masyarakat petani), maka control kualitas sulit untuk dikedalikan. Oleh karena itu diperlukan metode yang praktis dan efisien untuk kontrol kualitas produk mocaf yang diharapkan dapat menjaga kualitas produk mocaf. Penentuan spesifikasi ditentukan nilai yang cukup signifikan berbeda antara tepung mocaf dan tepung tapioka.Tujuan Iptek bagi masyarakat adalah untuk menemukan metode yang praktis dan efisien untuk menentukan kontrol kualitas produk mocaf dan memberi pelatihan kepada masyarakat terkait pengendalian kualitas produk mocaf. Solusi yang ditawarkan secara umum terdiri dari dua bagian utama, yaitu: (1) analisis produk mocaf dan tepung tapioka, dan (2) Penentuan kandungan utama yang menjadi dasar kontrol kualitas produk mocaf, dan (3) memberi pelatihan penentuan kualitas produk mocaf. Analisis kualitas meliputi kandungan HCN, rasio swelling, spectrum FTIR, pasta dan gel properties. Dari hasil pelatihan dapat disimpulkan bahwa kontrol kualitas produk mocaf Rumah Mocaf, dapat memberi pemahaman mitra untuk menjaga mutu produk mocaf yang menggunakan metode klaster pada proses produksinya
Miniature micro hydro power center to improve critical thinking skills for elementary school students Purwandari, Ristiana Dyah; Putrianasari, Desi; Mulyadi, Abdul Haris; Al-Kharis, Vina Zahra; Alkharis, Vira Zahra
Jurnal Prima Edukasia Vol. 14 No. 1 (2026): January 2026
Publisher : Asosiasi Dosen PGSD dan Dikdas Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jpe.v14i1.82835

Abstract

The Miniature Micro Hydro Power Center (MHPC) is a learning media development designed to improve critical thinking skills in elementary science education. The operation of this miniature resembles that of the actual MHPC Karekan, located in Banjarnegara, Indonesia. This study aimed to develop the MHPC Miniature media, evaluate its validity, and test its effectiveness in enhancing students' critical thinking skills. This research employed the Research and Development (R&D) method, using the ADDIE (Analysis, Design, Development, Implementation, and Evaluation) model. The research stages included an assessment of teacher and student needs, followed by product validation by material experts (one science lecturer and five experienced teachers), technicians, and nine practitioners. To test its effectiveness, 102 fifth-grade students from the Ki Hajar Dewantara Cluster in North Purwokerto District were selected as the research sample. The sample was divided into an experimental and a control group using a cluster sampling technique. Data from the posttest were analysed for normality and homogeneity before an Independent-Samples T-Test. The results indicated that validation by science experts and practitioners yielded a Content Validity Index (CVI) of > 0.85, indicating the media is highly suitable for learning. Furthermore, the Independent Samples T-test showed that the experimental group using the MHPC miniature performed significantly better than the control group, which used only video-based media (ρ < 0.05). In conclusion, the developed MHPC miniature is a valid and effective tool for fostering critical thinking skills in elementary science learning. These findings imply that integrating contextualized miniatures into the science curriculum can bridge the gap between abstract concepts and real-world applications, providing a scalable model for innovative STEM education.
Analysis of Characteristics of Mocaf (Modified Cassava Flour) with Variations of Fermentation Time and Bread Yeast Concentration (Saccharomyces cerevisiae) Afifah Lis Apriliani; Abdul Haris Mulyadi
Research in Chemical Engineering Vol. 1 No. 2 (2022): Research in Chemical Engineering
Publisher : Universitas Muhammadiyah Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/rice.v1i2.26

Abstract

Cassava is a local food that produces carbohydrates. Cassava can be processed and has great potential to be processed into various kinds of food products, such as Mocaf. Mocaf is cassava flour made by fermentation, with the principle of modification of cassava cells, this modification can change the characteristics of flour both chemically and physically. Mocaf can be used as a substitute for wheat flour. In this study, the manufacture of mocaf was carried out by fermentation using variations in the length of fermentation time and also the amount of concentration of baker's yeast (Saccharomyces cerevisiae). The time used for fermentation used in this study was 1; 1.5; 2; 2.5; and 3 days. While the amount of yeast used is 2.5; 5; 7.5; 10 and 12.5 grams. The results of this study, especially on yield, are very influential, the longer the fermentation time and the higher the amount of yeast concentration, each of which will produce less % yield. While the analysis of characteristics such as water content, ash content, fiber content, acid degree, HCN content and also color analysis have all met SNI.
Effect of Fermentation Time and Concentration of Rhizopus oryzae on Mass and Quality of Mocaf Flour (Modified Cassava Flour) Hargiyanti Hargiyanti; Abdul Haris Mulyadi
Research in Chemical Engineering Vol. 1 No. 2 (2022): Research in Chemical Engineering
Publisher : Universitas Muhammadiyah Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/rice.v1i2.29

Abstract

Cassava is a local food that produces carbohydrates. Cassava can be processed and has great potential to be processed into various food products, one of which is Mocaf. Mocaf is cassava flour made by fermentation, with the principle of modifying cassava cells, this modification can change the mass of Mocaf flour and the best flour content chemically and physically. Mocaf can be used as a substitute for wheat flour. In this study, the production of mocaf was carried out by means of fermentation using variations in the length of time of fermentation and also the amount of concentration of tempeh yeast (Rhizopus oryzae). The time used for fermentation used in this study was 1; 1.5; 2; 2.5; and 3 days. While the amount of yeast used is 2.5; 5; 7.5; 10 and 12.5 grams. The results of this study, especially the mass, are very influential, the longer the fermentation time and the more yeast added, each will produce less flour mass. While the SNI analysis such as water content, ash content, fiber content, degree of acid, HCN content and also color analysis all meet SNI.
Impact of Adsorbent Weight, Time, and Temperature on Purification Efficiency with Activated Carbon Rusly Ma'arief; Abdul Haris Mulyadi; Yeti Rusmiati Hasanah
Research in Chemical Engineering Vol. 3 No. 1 (2024): Research in Chemical Engineering
Publisher : Universitas Muhammadiyah Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/rice.v3i1.208

Abstract

Based on data from the Indonesian Biofuel Producers Association 2022, biodiesel production will reach 10.8 billion liters, producing crude glycerol of 10-20% of the total product volume in the transesterification process. Crude Glycerol is a by-product of making biodiesel with low purity because it still contains impurities such as methanol, free fatty acids, KOH catalysts, and water. These impurity compounds must be removed so that the quality of glycerol increases and has a high selling value. Adsorption is one method that can be used to absorb these impurity compounds. This research aims to determine the effect of adsorbent weight, adsorption time, and temperature on glycerol purity levels. This experimental research uses an exploratory factorial design method to determine the most influential factors. The low level of adsorbent weight used is 9%, while the high level of adsorbent weight is 15%. The low-level adsorption time is 60 minutes and the high level is 90 minutes. The adsorption temperature used is a low level of 40℃ and a high level of 80℃. The research results showed that the weight of the adsorbent was the factor that had the most influence on the purity level of glycerol
Co-Authors Afifah Lis Apriliani Afifah, Dini Nur Al-Kharis, Vina Zahra Alkharis, Vina Zahra Alkharis, Vira Zahra Alwani Hamad Anwar Maruf Anwar Ma’ruf Desti Ekasari Dian Asykariyah Mauroh Dini Nur Afifah Dwi Hartanti Endar Pusapawiningtyas Endar Puspawiningtyas, Endar Esti Setianingsih Fadhila, Hana Syifa Giswantara Giswantara Hargiyanti Hargiyanti Haryanto, Totok Hasanah, Yeti R. Hasanah, Yeti Rusmiati Ma'ruf, Anwar Magribi, Imam Maulana Naveed, Mubshair Neni Damajanti, Neni Putrianasari, Desi Regawa Bayu Pamungkas Rhevi Raditya Ginanjar, Rhevi Raditya Ristiana Dyah Purwandari Rusly Ma'arief Savitri, Puput Wahyu Nita Yeti Rusmiati Hasanah Yeti Rusmiati Hasanah Yeti Rusmiati Hasanah Yuli Andari, Yuli Yulianti , Henti