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All Journal Jurnal Pangan dan Gizi JURNAL GIZI INDONESIA Agrointek agriTECH AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian Jurnal Aplikasi Teknologi Pangan AGRITEKNO, Jurnal Teknologi Pertanian Jurnal Surya Masyarakat JUTIS : Jurnal Teknik Informatika Andragogi: Jurnal Pendidikan Islam dan Manajemen Pendidikan Islam Jurnal Surya Masyarakat Edible : Jedb JURNAL INOVASI DAN PENGABDIAN MASYARAKAT INDONESIA Jurnal Pengabdian Masyarakat Teknologi Pertanian Ekalaya: Jurnal Pengabdian Kepada Masyarakat Indonesia Jurnal Manajemen Sistem Informasi Buletin Pengabdian AMNESIA (JURNAL MANAJEMEN SUMBER DAYA MANUSIA) Prosiding Seminar Nasional Unimus Jurnal Wicara Desa
Nurrahman Nurrahman
Program Studi S1 Teknologi Pangan Universitas Muhammadiyah Semarang
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Nursing Public Health Social Sciences Other

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Efektivitas Formula Tepung Pisang Cavendish dan Daun Kelor terhadap Status Gizi dan Kadar HDL Tikus Obesitas Hilyatuzzahrah, Fadhilah; Bintanah, Sufiati; Kusuma, Hapsari Sulistya; Nurrahman, Nurrahman
Prosiding Seminar Nasional Unimus Vol 7 (2024): Transformasi Teknologi Menuju Indonesia Sehat dan Pencapaian Sustainable Development G
Publisher : Universitas Muhammadiyah Semarang

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Abstract

Obesitas mengarah pada peningkatan risiko dislipidemia yang ditandai dengan salah satunya penurunankadar kolesterol High Density Lipoprotein (HDL). HDL dipengaruhi salah satunya oleh asupan makananyang mengandung serat berupa pati resisten dan antioksidan berupa flavonoid dan vitamin C. Pisangcavendish mengandung pati resisten dan daun kelor mengandung flavonoid dan vitamin C. Tujuanpenelitian ini untuk mengetahui pengaruh pemberian formula tepung pisang cavendish dan tepung daunkelor terhadap status gizi dan kadar HDL tikus obesitas. Penelitian ini merupakan true experiment denganrancangan Randomized Pre Test and Post Test with Control Group Design. Sampel 30 ekor tikus putihWistar dibagi dalam 5 kelompok. Kelompok kontrol positif, kelompok kontrol negatif, K1 dosis 75%tepung pisang: 25% tepung daun kelor, K2 dosis 50% tepung pisang: 50% tepung daun kelor, K3 dosis25% tepung pisang: 75% tepung daun kelor selama 14 hari. Pengukuran status gizi menggunakan indekslee, dikatakan obesitas jika Lee >300. Pengukuran kadar HDL menggunakan metode CHOD-PAP,dikatakan normal jika berada dalam rentang 35-85 mg/dL. Hasil penelitian terjadi penurunan indeks Leesecara signifikan setelah intervensi. Kadar HDL sesudah intervensi mengalami peningkatan yangsignifikan, Pemberian dosis intervensi yang berbeda juga berpengaruh secara signifikan (p=0,000).Kelompok K3 dengan dosis 25%:75% atau 500 mg tepung pisang cavendish dan 375 mg tepung daun kelormerupakan dosis yang paling efektif untuk menurunkan indeks Lee dan meningkatkan kadar HDL.Kesimpulan penelitian ini, pemberian formula tepung cavendish dan tepung daun kelor dapat meningkatkankadar HDL dan menurunkan obesitas. Kata Kunci : Tepung Pisang Cavendish, Tepung Daun Kelor, Status Gizi, HDL, Obesitas
PEMBERDAYAAN TENAGA KERJA DALAM MEMPRODUKSI JAMUR GUNA MENINGKATKAN PEREKONOMIAN MASYARAKAT DESA KERU Nurrahman, Nurrahman; Nurfaidah, Nurfaidah; Adawiyah, Hafizah Sa’datul; Mutmainnah, Mutmainnah; Endang , Hety Kus; Marlina, Marlina; Harman , Muafira; Sholehatun , Syaputri; Sasmita , Yuda Wisnu
Jurnal Wicara Vol 1 No 1 (2023): Jurnal Wicara Desa
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/wicara.v1i1.2399

Abstract

Real Work Lecture (KKN) is a community service activity that is expected to be part of empowerment and learning for students to see the true social reality of society. In this activity, students are required to interact and try to solve various problems that exist in society and look for potentials that can be explored or utilized so that they can become sustainable activities, especially for environmental empowerment socialization activities, healthy environment, business, literacy both from the level of children, youth, and the elderly who are still illiterate or indifferent to science and other activities that can support village progress. With various problems that exist in the village, it is one of the reasons students take part and play an important role in village development. With the knowledge and experience gained in the campus environment, it becomes an asset for students to be present in the midst of the community providing education, space and cooperation to jointly develop the village. As is the case in the village of Keru, kec. Narmada is the venue for the 2022/2023 KKN class. Therefore, the Integrated KKN program will be carried out on December 19, 2022 in Keru Village, Kec. Narmada, West Lombok Regency. In Keru village, there are many potentials, one of which is the potential for natural products in the form of mushroom farming. However, the problem lies in the utilization of these agricultural products which are only sold raw, without being reprocessed into a product that has a high selling value. The method used in this study is an experimental method with various stages of activity, namely; 1. Planning, 2. Preparation, 3. Implementation, and 4. Results. From the results of implementing the KKN (Real Work Lecture) activities, it is possible to form a sustainable independent business, especially for housewives and form millennial business people. It is hoped that this kind of activity can continue and develop into a large-scale business.
Karakteristik Kimia, Viskositas, dan Sensori Yoghurt Instan Berbahan Labu Kuning dengan Variasi Konsentrasi Tepung Porang Mustikarini, Dita; Nurrahman, Nurrahman; Suyanto, Agus
AGRITEKNO: Jurnal Teknologi Pertanian Vol 14 No 1 (2025): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2025.14.1.40

Abstract

Pumpkin is a rich source of dietary fiber and provitamin A, particularly β-carotene, and has potential for development into functional food products such as instant yoghurt. However, a thickening agent is required to enhance the texture and stability of the product. Porang flour, which contains a high concentration of glucomannan, can function effectively as natural thickener, binder, and substitute for commonly used gelling agents such as agar and gelatin. The research aimed to improve the chemical quality, viscosity and sensory properties of pumpkin yoghurt powder with differebt concentration of porang flour. The experimental procedure involved preparing pumpkin juice, fermenting it into yoghurt with porang flour added at varying concentrations (0.1%, 0.2%, 0.3%, and 0.4%), followed by instantization using the foam-mat drying The resulting products were analyzed for pH, moisture content, antioxidant activity, viscosity, and sensory properties. The results showed that the addition of porang flour significantly influenced all evaluated parameters. Including viscosity, pH, moisture content, antioxidant activity and sensory characteristics. The formulation containing 0.3% porang flour demonstrated the most favorable combination of physicochemical and sensory properties, indicating its potential as the optimal concentration for producing high-quality instant pumpkin yoghurt powder.
PEMBINAAN PEDAGANG KANTIN SEKOLAH TERHADAP PERUBAHAN SANITASI, TOTAL MIKROBA, SERTA ESCHERICHIA COLI Maghfiroh, Rahmi Naily; Nurrahman, Nurrahman; Suyanto, Agus
Ekalaya: Jurnal Pengabdian Kepada Masyarakat Indonesia Vol. 2 No. 3 (2023): Ekalaya Journal
Publisher : Nindikayla Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57254/eka.v2i3.115

Abstract

The sanitary condition of the canteen has an impact on food safety and the health of school residents. Foodstuffs contaminated with microorganisms cause unwanted damage and are therefore unfit for consumption. This study aims to determine the role of coaching school canteens on changes in sanitation levels, total microbes, and Escherichia coli. Counseling on food safety was given to the five canteen traders. Then training was carried out for thirty days with nine meetings. During the training, the canteen traders were given instructions regarding safe food processing and facilities to support hygiene and sanitation in the canteen. In order to determine the success rate of coaching, tests on the level of sanitation, total microbes, and Escherichia coli contamination in food and water sources were carried out before and after the coaching activities. The score of the five canteen sanitation level questionnaires increased after coaching. There was a change in the total microbes in the food samples but not significantly. Total microbes of water samples experienced a significant decrease in the four canteens, while one canteen did not change. Escherichia coli contamination test results decreased in the three canteens, while the two canteens experienced an increase. Coaching has an influence on the level of sanitation, decreased total microbes, and Escherichia coli contamination.
PENERAPAN PROJECT-BASED LEARNING BERBASIS KARYA TULIS ILMIAH UNTUK MENINGKATKAN KOMPETENSI ABAD 21 DI SEKOLAH DASAR Nurrahman, Nurrahman; Aziz, Abd; Afif, Nur
Andragogi: Jurnal Pendidikan Islam dan Manajemen Pendidikan Islam Vol 7, No 1 (2025): Andragogi: Jurnal Pendidikan Islam dan Manajemen Pendidikan Islam
Publisher : Institut PTIQ Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36671/andragogi.v7i1.1027

Abstract

The purpose of this study was to determine how effective the project-based learning (PjBL) model, which relies on scientific paper assignments, is in instilling modern skills in elementary schools. Data were collected at SD Insan Cendekia Madani BSD through observation, interviews, and document analysis. A descriptive qualitative approach and case study design were used to collect data. This study shows that the implementation of PjBL is carried out in stages, starting from planning, implementation, to evaluation. Teachers play an active role in helping students compile and present scientific papers. This model encourages students to think critically, work together in teams, write better, and speak well through presentations. However, the implementation process still faces several challenges. These include time constraints, lack of teacher training in scientific approaches, and suboptimal curriculum and infrastructure support. Overall, this method has considerable potential to provide students with an applicable, contextual learning experience that is in accordance with the demands of the 21st century, especially in the context of elementary education
PENERAPAN PROJECT-BASED LEARNING BERBASIS KARYA TULIS ILMIAH UNTUK MENINGKATKAN KOMPETENSI ABAD 21 DI SEKOLAH DASAR Nurrahman, Nurrahman; Aziz, Abd; Afif, Nur
Andragogi: Jurnal Pendidikan Islam dan Manajemen Pendidikan Islam Vol. 7 No. 1 (2025): Andragogi: Jurnal Pendidikan Islam dan Manajemen Pendidikan Islam
Publisher : Pascasarjana Universitas PTIQ Jakarta

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Abstract

Tujuan penelitian ini adalah untuk mengetahui seberapa efektif model pembelajaran berbasis proyek (PjBL), yang bergantung pada tugas karya tulis ilmiah, dalam menanamkan keterampilan modern di sekolah dasar. Data dikumpulkan di SD Insan Cendekia Madani BSD melalui observasi, wawancara, dan analisis dokumen. Pendekatan kualitatif deskriptif dan desain studi kasus digunakan untuk mengumpulkan data. Penelitian ini menunjukkan bahwa penerapan PjBL dilakukan secara bertahap, mulai dari perencanaan, pelaksanaan, hingga evaluasi. Guru berperan aktif dalam membantu siswa menyusun dan menyajikan karya tulis ilmiah. Model ini mendorong siswa untuk berpikir kritis, bekerja sama dalam tim, menulis lebih baik, dan berbicara dengan baik melalui presentasi. Meskipun demikian, proses pelaksanaan masih menghadapi beberapa tantangan. Ini termasuk keterbatasan waktu, kurangnya pelatihan guru dalam pendekatan ilmiah, dan dukungan kurikulum dan infrastruktur yang belum optimal. Secara keseluruhan, metode pembelajaran ini memiliki potensi yang cukup besar untuk menjadikan siswa mendapat pengalaman belajar yang aplikatif dan sesuai dengan tuntutan abad ke-21, terutama dalam konteks pendidikan dasar.
PEMBINAAN KANTIN SEKOLAH UNTUK PANGAN SEHAT DAN HALAL Suyanto, Agus; Nurrahman, Nurrahman; Hersoelistyorini, Wikanastri; Sya’di, Yunan Kholifatuddin; Dewi, Tiara Arista; Sabriana, Dona; Haripin, Muhamad; Klarisa, Ica; Wardoyo, Fandhi Adi
Jurnal Pengabdian Masyarakat Teknologi Pertanian Vol 4, No 1 (2025)
Publisher : Universitas Negeri Gorontalo

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Abstract

Kantin sekolah memiliki peran dalam menyediakan makanan yang aman dan sehat bagi siswa. Namun, rendahnya pemahaman pedagang terhadap prinsip higiene dan sanitasi dapat meningkatkan risiko kontaminasi mikroba pada makanan dan udara. Program Kemitraan Masyarakat (PKM) bertujuan untuk mengetahui pengaruh pembinaan pada siswa dan pedagang kantin terhadap pengetahuan dan sikap pada pangan sehat dan halal. PKM dirancang menggunaka pra-eksperimen dengan pendekatan one group pretest-posttest. Sampel penelitian adalah siswa dan enam kantin sekolah. Data berupa nilai pre-post terst dan data praktik olahan pangan yang baik menggunakan kuesener Cara Produksi Pangan Olahan yang Baik (CPPOB) dari BPOM. Pelatihan dan pembinaan dapat meningkatkan pengetahuan siswa dan sikap praktik pengolahan pangan sehat dan halal pedagang kantin sekolah.
Sosialisasi Pangan Aman dan Halal Pada Siswa Sekolah Suyanto, Agus; Nurrahman, Nurrahman; Aminah, Siti; Hersoelistyorini, Wikanastri
JURNAL INOVASI DAN PENGABDIAN MASYARAKAT INDONESIA Vol 2 No 3 (2023): Juli
Publisher : Fakultas Kesehatan Masyarakat, Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jipmi.v2i3.111

Abstract

Latar belakang: Pangan merupakan kebutuhan pokok manusia yang paling utama, yang tidak dapat ditinggalkan dalam kehidupan sehari-hari.  Tuntutan dan perhatian terhadap kualitas pangan yang akan dikonsumsi masyarakat, dirasakan semakin lama semakin besar. Pangan yang baik harus bermutu, bergizi, aman dan halal.  Tujuan: Kegiatan sosialisasi pangan aman dan halal untuk memberikan pengetahuan kepada siswa  akan pentingnya mengkonsumsi makanan yang aman dan halal. Metode: Sosialisasi ini dilakukan dengan cara memberikan pelatihan dalam bentuk ceramah kepada siswa  SMP dan SMK, masing-masing sebanyak 28 dan 23 orang. Pelatihan siswa SMP dan SMK dipisah agar lebih fokus dalam menerima materi. Untuk mengetahui dampak pelatihan dilakukan pre-test dan post-test dengan menjawab soal yang telah disiapkan.  Hasil: dari nilai rata-rata pengetahuan tentang pangan aman dan halal sebelum dan setelah ceramah sebesar 5,61 dan 7,04 untuk siswa SMP, sedangkan pada siswa SMK sebesar 5,35 dan 7,04. Kesimpulan: Sosialisasi menunjukkan bahwa tingkat pengetahuan siswa meningkat secara signifikan. Kata kunci: halal, pangan aman, sosialisasi, siswa _______________________________________________________________________________________________ Abstract Background: Food is the most basic human need, which cannot be left behind in everyday life. Demands and attention to the quality of food that will be consumed by the community, are felt to be getting bigger and bigger. Good food must be of good quality, nutritious, safe, and lawful. Objective: safe and halal food socialization activity to provide knowledge to students about the importance of consuming safe and halal food. Method: This socialization was carried out by providing training in the form of lectures to SMP and SMK students, totaling 28 and 23 students respectively. The training for SMP and SMK students is separated so that they are more focused on receiving the material. To find out the impact of the training, pre-test, and post-tests were carried out by answering the questions that had been prepared. Result: the average value of knowledge about safe and halal food before and after the lecture was 5.61 and 7.04 for junior high school students, while for vocational students it was 5.35 and 7.04. Conclusion: Socialization showed that the level of knowledge of students increased significantly. Keywords: halal, safe-food, socialization, students
Karakteristik Kimia dan Sensoris Cookies dengan Penambahan Susu Kambing Etawa dan Bubuk Cokelat Sari, Mei Wulan; Suyanto, Agus; Nurrahman, Nurrahman
Prosiding Seminar Nasional Unimus Vol 7 (2024): Transformasi Teknologi Menuju Indonesia Sehat dan Pencapaian Sustainable Development G
Publisher : Universitas Muhammadiyah Semarang

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Abstract

Cookies merupakan salah satu jenis kue kering yang rendah kalori. Berbagai zat gizi makro dan mikro dapatdiinkorporasikan ke dalam formulasi cookies untuk meningkatkan nilai gizi, termasuk protein dan kalsiumyang bisa diperoleh dari susu kambing etawa, serta antioksidan yang terdapat dalam bubuk coklat.Penelitian ini bertujuan untuk mengetahui pengaruh penambahan susu kambing etawa dan bubuk coklatpada cookies terhadap kadar protein, kadar kalsium, aktivitas antioksidan dan sensoris cookies. Komposisipenambahan susu kambing etawa dan bubuk coklat pada cookies adalah 1:1. Cookies dilakukan sebanyak5 perlakuan, yaitu penambahan susu kambing etawa dan bubuk coklat dengan konsentrasi 0 (kontrol), 5;7,5; 10 dan 12,5%. Tahapan pembuatan cookies meliputi pembuatan adonan, pencetakan, danpemanggangan. Bahan baku cookies berupa susu kambing etawa dan bubuk coklat diperoleh dari TamanTeknologi Pertanian Nglanggeran. Cookies kemudian dilakukan uji kadar protein, uji kadar kalsium, ujiaktivitas antioksidan dan uji sensoris perbandingan jamak. Hasil uji menunjukkan pengaruh sangat nyataterhadap kadar protein, kadar kalsium dan aktivitas antioksidan. Hasil uji berpengaruh nyata pada sensoristekstur, aroma, kerenyahan dan overall cookies, tetapi tidak berpengaruh pada sensoris rasa cookies.Perlakuan terbaik terdapat pada penambahan 12,5% susu kambing etawa dan bubuk coklat. Kata Kunci: Susu kambing etawa, bubuk cokelat, cookies, protein, mutu sensori
Penyuluhan tiga bidang program kemitraan wilayah pada kelompok petani perhutanan sosial penanam kentang di Desa Gerlang Kabupaten Batang (Explanation of three areas of regional partnership program at potato groups social forestry farmers in Gerlang Village, Batang District) Hersoelistyorini, Wikanastri; Iriyanto, Setia; Sukowiyono, Sukowiyono; Nurrahman, Nurrahman; Nurcahyono, Nurcahyono; Ethica, Stalis Norma; Suyanto, Agus; Aminah, Siti
Buletin Pengabdian Vol 2, No 1 (2022): Bull. Community. Serv.
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/bulpengmas.v1i3.23149

Abstract

The purpose of this service was to provide counseling, training, and technical guidance in three areas of the partnership program (food technology, economy, and health) to potato farmers in the village. In the field of food technology, counseling included how to process potatoes into flour, chips, and sticks. Counseling in the field of economics focused on the importance of entrepreneurship supported by e-commerce in marketing processed potatoes. Health education in the form of video screenings and distribution of posters about the dangers of open defecation (BABS). The results of the activity obtained information that the communitys understanding of how to wash hands properly was good, but needed guidance on healthy toilet standards. Extension activities in the health sector had a positive impact in increasing knowledge about the correct way to defecate. Counseling in the field of food technology and economics encouraged the growth of seven groups for introducing food technology and e-commerce in Gerlang Village.
Co-Authors ABD Aziz, ABD Adawiyah, Hafizah Sa’datul AFIF, NUR Agus Suyanto Agus Suyanto Agus Suyatno Ali Rosidi Cahyati, Anissa I Chairunnisa Nur Aulia Fajari Dewi, Tiara Arista Dian Eka Rahma Yulianti Diasari, Nur Reta Diode Yonata Donal Devi Amdanata Dwi Yuliana Astriati Endang , Hety Kus Ernawati, Nindi Fandhi Adi Wardoyo Guntur Prasetyo Hapsari Sulistya Kusuma Harman , Muafira Hilyatuzzahrah, Fadhilah Iis Istiqomah Istiqomah, Iis Katrien Arumsari Klarisa, Ica Maghfiroh, Rahmi Naily Mariyam Mariyam Marlina Marlina Muh Yusuf Muhamad Haripin, Muhamad Muhammad Yusuf Muhammad Yusuf Mustikarini, Dita Mutmainnah Mutmainnah Najmatul Laila, Nadia Nurcahyono Nurcahyono, Nurcahyono Nurfaidah Nurfaidah Nurhidajah - Onny Cahyasari Retno Murwani Reza Maulana Riska Ciptasari Sabriana, Dona Sari, Mei Wulan Sarjono Sarjono, Sarjono Sasmita , Yuda Wisnu Setia Iriyanto Sholehatun , Syaputri Siswi Sekar Sari Siti Aminah Siti Aminah Siti Aminah Siti Asropah Stalis Norma Ethica Sufiati Bintanah Sukowiyono Sukowiyono Sya’di, Yunan Kholifatuddin Teguh Supriyono Tri Suci Utami Tsuraya, Hasna Atika Wikanastri Hersoelistyorini Wikanastri Hersoelistyorini Wikanastri Hersoelistyorini Wulandari Meikawati