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All Journal Jurnal Aplikasi Dan Inovasi Ipteks SOLIDITAS JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Edubiotik : Jurnal Pendidikan, Biologi dan Terapan
BAGUS SETYAWAN
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Energy Environmental Science Industrial & Manufacturing Engineering Social Sciences

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Kampung Literasi dan Edukasi Budaya Untuk Dusun Lowok Desa Permanu Kecamatan Pakisaji Kabupaten Malang Yuni Agung Nugroho; Bagus Setyawan; Rivaldo Tito Da Silva; Sri Lestari
JURNAL APLIKASI DAN INOVASI IPTEKS "SOLIDITAS" (J-SOLID) Vol 5, No 2 (2022): Jurnal Aplikasi Dan Inovasi Ipteks SOLIDITAS
Publisher : Badan Penerbitan Universitas Widyagama Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31328/js.v5i2.4047

Abstract

Kuliah Pengabdian Masyarakat (KPM) Universitas Widyagama Malang merupakan bagian integral dari proses pendidikan yang mempunyai ciri-ciri khusus. KPM yang telah dilakukan Kelompok 2 di Dusun Lowok, Desa Permanu, Kecamatan Pakisaji, Kabupaten Malang telah sukses dijalankan. Program kerja yang telah diselesaikan diantaranya adalah pembuatan dan renovasi warung kopi di area sanggar alam Tari Topeng. Untuk lebih menyebarluaskan tentang keberadaan dan kelestarian Tari Topeng Malangan, dibuatlah website tentang kampung literasi dan edukasi budaya Tari Topeng di Dusun Lowok, Desa Permanu, Kecamatan Pakisaji.
PENGARUH SUBTITUSI TEPUNG AMPAS TAHU DAN TERIGU PADA KERUPUK TERHADAP KUALITAS HEDONIK DAN KANDUNGAN GIZI: The Effect of Substituting Tofu Dregs and Wheat Flour in Crackers on Hedonic Quality and Nutritional Content Inang Ariawan; Bagus Setyawan; Rosiana Ulfa
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 6 No. 1 (2024): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

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Abstract

Crackers are a popular and popular food among people. Tofu dregs are often considered waste with low economic value and are easily damaged. In fact, tofu dregs have quite a high protein content. This research aims to determine the protein content in tofu dregs flour crackers and the results of hedonic tests on these products. The four treatments tested were: (K) control 100% wheat flour, (P1) 40% tofu dregs flour, (P2) 50% tofu dregs flour, (P3) 60% tofu dregs flour. The hedonic test results show gacor777 that for the parameters of crispness, color and taste, P2 is most preferred with average values ​​of 5,81% and 5.68% respectively. In terms of aroma parameters, control is preferred with an average value of 5,48%. In terms of shape parameters, P3 is preferred with an average value of 5,21%. For taste parameters, P2 was preferred with an average value of 5,65%, although control was also preferred with an average of 5,8%. The chemichal test results showed the highest protein content in P3 with an average of 17,10%, while the control had the lowest with 5.84%. The highest moinsture content was in the control with an average of 4,74%, and the lowest was in P3 with 4,5%. The overall assessment showed that crackers with 50% tofu dregs substitution (P2) were most preferred.  
PENGARUH JENIS PISANG (Musa paradisiaca) TERHADAP KARAKTERISTIK TAPAI PISANG DI BANYUWANGI : The Influence Of Banana Type (Musa paradisiaca) On The Characteristics Of Banana Tapai In Banyuwangi Helmy Ahfas; Bagus Setyawan; Arfiati Ulfa Utami
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 6 No. 1 (2024): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

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Abstract

The general aim of this research is to determine the effect of banana type on the organoleptic properties of tapai. The specific aim of this research is to determine the differences in the nutritional content of tapai from several types of bananas and to find out which types of bananas are suitable for banana tapai. This research was carried out from May to August 2017. This experiment used RAL which consisted of 4 types of bananas including kepok bananas, crew bananas, wood bananas and raja/sajen bananas. The results of the research show that from the organoleptic test the most preferred by slot thailand the panelists is kepok banana and from the chemical test it shows that wood banana has the highest protein content than other types of banana, namely 1.21% and raja/sajen banana has the highest sugar content than other types of banana. the other banana is 12.38%.
PENGARUH KOMPOSISI PEREKAT TERHADAP KUALITAS BRIKET SEKAM KOPI : The Effect Of Adhesive Composition On The Quality Of Coffee husk Brikets Eko Wahyudi; Bagus Setyawan; Arfiati Ulfa Utami
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 6 No. 1 (2024): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

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Abstract

The ever-increasing need for energy and the dwindling availability of fuel require humans to look for alternative energy sources. Bioarang briquettes are a type of fuel derived from biomass. Biomass is a renewable energy source. One of the biomass used in this research is coffee husks and tapioca as adhesive. This research aims to utilize biomass waste as an slot deposit 5000 alternative fuel and determine the comparison of adhesives using tapioca to produce the best briquettes. In this research, a comparison was made between coffee husks and adhesive with a ratio of 5%, 10%. 15%, 20%, 23%. The tests carried out were water content, ash content, mass density and combustion rate. Based on the results of coffee husks using a variety of adhesives, namely tapioca can be used to produce briquettes. Optimal briquette characteristics were obtained in a 5% sample with a water content value of 3.66%, and a burning rate of 0.231 g/minute with a burning time of 124 minutes.  
PENGARUH PENGGUNAAN TIPE PENGEMAS YANG BERBEDA TERHADAP KARAKTERISTIK KERIPIK JAMUR TIRAM: The Effect of Using Different Types of Packaging on the Characteristics of Oyster Mushroom Chips Hardiyanto; Rosiana Ulfa; Bagus Setyawan
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 6 No. 1 (2024): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

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Abstract

Snacks can help meet caloric needs, apart from main meals. One alternative food that is now favored by the community is processed food from mushrooms, especially oyster mushrooms. Oyster mushroom is one type of plant that is rich in nutritional big77 content and its cultivation is easy and economical. Besides being rich in vitamins and fiber, mushrooms also contain minerals such as potassium, calcium, sodium, phosphorus, iron and magnesium. The purpose of this study is to give the effect of the type of packaging on the chemical characteristics of oyster mushroom chips. And there is an effect of the type of packaging on consumer preferences. This study used a completely randomized design (CRD) method with 5 treatments and 4 replications. As treatment, the types of packaging include Polypropylene (PP), Polyethylene (PE), Low Density Polyethylene (LDPE), Aluminum foil and Aluminum + plastic. The test parameters used were Moisture Content, Free Fatty Acid (FFA), and Organoleptic. The results showed that the test with Aluminum foil + plastic packaging gave the best value of 0.65%. The best test on Polyethylene packaging with a value of 0.028%. For the best results in the organoleptic test, the aroma of the Aluminum foil packaging was 3.27%, the color in the Aluminum foil + plastic package was 3.4%, the texture in the Polypropylene package was 3.32%.
Analisis mutu briket arang dari limbah biomassa campuran kulit kopi dan tempurung kelapa dengan perekat tepung tapioka Bagus Setyawan; Rosiana Ulfa
Edubiotik : Jurnal Pendidikan, Biologi dan Terapan Vol. 4 No. 02 (2019): Edubiotik : Jurnal Pendidikan, Biologi dan Terapan
Publisher : Biology Education Department, Universitas Insan Budi Utomo, Malang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33503/ebio.v4i02.259

Abstract

Plantation wastes such as coffee skins and coconut shells in Indonesia have not been utilized optimally. Waste can be utilized for the manufacture of charcoal briquettes as an alternative fuel. The purpose of this study was to determine the quality of charcoal briquettes from biomass waste mixed with coffee skin and coconut shell with tapioca flour adhesive. This research is a type of laboratory experimental research. The study used a Completely Randomized Design (CRD) with 3 replications. Testing the quality of charcoal briquettes includes tests of water content, ash content, combustion rate, and heating value. The research data will be compared with the International charcoal briquette quality standards and the Indonesian National Standard (INS). The results showed that the water content and an ash content of the charcoal briquettes were still below the international charcoal briquette quality standards and INS. However, the heating value of this charcoal briquette is surpass the SNI quality standard. The conclusion of the research is the quality of the charcoal briquettes from the waste of biomass of coffee husk and coconut shell with tapioca flour recorder in the aspects of water content and ash content is still below the international quality standard and INS, but in the aspect of the heat value of the charcoal briquette the research results are above the SNI quality standard.
PEMANFAATAN KULIT BUAH NAGA MERAH (Hylocereus polyrhizus) UNTUK IDENTIFIKASI KANDUNGAN FORMALIN PADA CILOK DI KECAMATAN ROGOJAMPI: Use Of Red Dragon Skin (Hylocereus Polyrhizus) For Identification Of Formalin Content In Cilok In Rogojampi District Abdur Rohman; Bagus Setyawan; Arfiati Ulfa Utami
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 5 No. 2 (2023): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

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Abstract

The use of formalin as a food preservative is still common today. One type of food that is mixed with formaldehyde preservatives is cilok. There is a simple way without using chemicals to detect the formaldehyde content in cilok, namely using red dragon fruit skin. Red dragon fruit skin is waste that is not utilized and has the potential to provide natural coloring to food. Anthocyanin is a type of compound that reacts easily when mixed with acid or base compounds. The anthocyanin content in dragon fruit skin can identify the presence of formalin compounds in food. Anthocyanin has the same strong acid properties as formalin so when anthocyanin meets formalin, the formalin content can be easily observed organoleptically. This study aims to determine the formalin content in cilok taken in Rogojampi District in as many as 19 samples using a cross-sectional study method. The test results showed that the samples tested were negative or did not contain formalin.
PEMBUATAN KERUPUK DENGAN PENAMBAHAN PUREE IKAN TONGKOL (Euthynnus affinis) DENGAN METODE PENGERINGAN CABINET DRIYING: Manufacturing Crackers With The Addition of Trunk Fish (Euthynnus affinis) Puree Using The Cabinet Drying Method Alvin Aditya Rinaldi; Rosiana Ulfa; Bagus Setyawan
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 5 No. 2 (2023): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

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Abstract

Crackers are a food that is widely consumed by the public, known as a food with a crunchy texture and usually used as a complementary food. Crackers can also be made with the addition of fish, produced from a mixture of fish meat or puree and the remaining water from cooking the fish. The fish used to add cracker dough is usually fish that has a strong aroma and taste, such as tuna. Tuna (Euthynnus affinis) is one type of fish that is widely processed into food products, but its application in processing crackers is still very limited. Therefore, this research was conducted to determine the effect of adding tuna puree on the moisture content and also the organoleptic quality (taste, texture, color and aroma) of the crackers produced. The research was carried out using a completely randomized design with one factor, namely variations in the concentration of tuna puree, including tuna puree 0% (P0), 20% (P1), 30% (P2), 40% (P3), and 50% (P4). . The research data was subjected to statistical analysis using ANOVA (Analysis of Variance) and further testing was carried out using DMRT (Duncan Multiple Range Test) if there were significant differences between test treatments. The research results showed that the addition of tuna puree had a real influence on the organoleptic quality, including the parameters of the crackers produced. The addition of 40% tuna puree was considered to have the best taste, color and aroma, while the addition of 50% puree (P4) was considered to have the best texture, while the addition of tuna puree was able to increase the water content. the resulting crackers.
PENGARUH LAMA WAKTU PENYANGRAIAN TERHADAP STANDAR MUTU BIO-OIL KACANG TANAH (Arachis hypogea L) DENGAN METODE MANUAL PRESSING: The Effect of Roasting Time on The Quality of Peanut (Arachis Hypogea L) Bio-Oil Using The Manual Pressing Method Ellis Marisa; Bagus Setyawan; Arfiati Ulfa Utami
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 5 No. 2 (2023): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

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Abstract

Cooking oil is an important food ingredient for Indonesians, but in recent years, oil shortages have caused significant price increases. Therefore, this research tries to utilize peanuts to produce oil that can be used in daily activities, especially in the kitchen, as well as testing its characteristics in accordance with bio-oil quality standards. The research method used was experimental by testing the effect of roasting time on various characteristics of peanut oil, including water content, viscosity and free fatty acid content. The results showed that roasting time had a significant effect on all parameters tested. A roasting time of 25 minutes produces peanut oil with a low moisture content (3.3%) and a lower viscosity (44.5 cP). Although the quality of peanut oil in terms of moisture content and viscosity is classified as good, the free fatty acid content test shows that P3 with a duration of 45 minutes has a free fatty acid content of 11.7% which exceeds the threshold according to the SNI standard for cooking oil, namely 2 %.
Co-Authors abdur rohman Alvin Aditya Rinaldi Arfiati Ulfa Utami Eko Wahyudi Ellis Marisa Hardiyanto Helmy Ahfas Inang Ariawan Rivaldo Tito Da Silva Rosiana Ulfa SRI LESTARI Yuni Agung Nugroho