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All Journal Jurnal Dedikasi Jurnal Gamma Jurnal Sains dan Teknologi Pangan Reka Buana : Jurnal Ilmiah Teknik Sipil dan Teknik Kimia JAST : Jurnal Aplikasi Sains dan Teknologi Food Science and Technology Journal (Foodscitech) Prosiding SENTIKUIN (Seminar Nasional Teknologi Industri, Lingkungan dan Infrastruktur) Jurnal Aplikasi Dan Inovasi Ipteks SOLIDITAS Food Technology and Halal Science Journal

Mochammad Wachid

Universitas Muhammadiyah Malang

Author-ID : 515916

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Economics, Econometrics & Finance Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Medicine & Pharmacology Public Health Social Sciences Other

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PEMBERDAYAAN USAHA KECIL DAN MENENGAH (UKM) DALAM PEMANFAATAN SUMBER DAYA LOKAL DI KECAMATAN WONOASIH KOTA PROBOLINGGO Boedirochminarni A; Mochammad Wachid; Abrina Anggraini
Jurnal Dedikasi Vol. 11 (2014): Mei
Publisher : Direktorat Penelitian dan Pengabdian Kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/dedikasi.v11i0.1826

Boedirochminarni A1, Mochammad Wachid2 & S.P. Abrina Anggraini3Staf Pengajar.1Fakultas Ekonomi dan Bisnis - Universitas Muhammadiyah Malang,2Fakultas Pertanian Peternakan, Jurusan Teknologi Pangan - Universitas Muhammadiyah Malang, &3Fakultas Teknik, Jurusan Teknik Kimia - Universitas Tribuana Tungga Dewi.Email : 1) Arfidaumm@gmail.com Program pemberdayaan UKM yang telah dilakukan di Kecamatan Wonoasih Kota Probolinggomengambil aspek bidang ekonomi dan teknologi pengolahan pangan yang merupakan salah satuprioritas program dari rencana pembangunan jangka menengah Kota Probolinggo. Potensi darisumber daya lokal perlu dikembangkan dengan wawasan kesehatan lingkungan karena akan berdampakmenjanjikan perkembangannya, hal ini tampak adanya kelemahan sebagai contoh produk manggayang merupakan salah satu ikon Kota Probolinggo dimana mangga Probolinggo semakin lamakualitasnya semakin menurun, selain itu juga jagung yang sangat melimpah tetapi kurang banyakdimanfaatkan untuk berbagai macam jenis olahan makanan, serta sumber daya lokal lain sepertitempe dan tahu. Hal ini yang mendorong pemerintah Kota Probolinggo untuk melakukan rencanapengembangan UKM khususnya Kecamatan Wonoasih untuk mengembangkan aspek teknologipemanfaatan sumber daya lokal dan pengembangan sentra komunitas UKM.Pada sistem pemasaran yang sudah dilakukan UKM selama ini adalah menggunakan sistempenjualan secara tradisional yaitu banyak dititipkan pada pedagang pasar atau toko-toko kecil, belummemanfaatkan pemasaran sistem semi modern atau modern dengan menggunakan web atau internet.Kelemahan dari sistem pemasaran yang lain adalah kemasan yang kurang menarik sehingga tidakdapat dipasarkan ke daerah yang lebih luas.Melihat urgensi permasalahan tersebut yang ada di Kecamatan Wonoasih Kota Probolinggomaka dalam kegiatan Ipteks bagi Wilayah (IbM) disepakati bersama antara BAPPEDA KotaProbolinggo dengan Univesitas Muhammadiyah Malang dan Universitas Tribhuwana Tunggadewiuntuk mengelola dan mengembangkan sumber daya alam lokal yang potensial dan perseptif gunapeningkatan kemakmuran yang dilandasi dengan prinsip-prinsip keberlanjutan pembangunan daerahdan mewujudkan pembangunan yang berwawasan lingkungan.Kegiatan pemberdayaan UKM di Kecamatan Wonoasih mendapat respon yang positif baik dariUKM, pihak aparat terkait mulai di jenjang pemerintahan desa hingga Bappeda Kota Probolinggo.Perlu dilakukan pendampingan berkelanjutan guna meningkatkan kemandirian UKM di KecamatanWonoasih.Kata kunci : mangga, UKM, sumber daya lokal, pemasaran semi modern, kesehatan lingkungan.

IbW KECAMATAN WONOASIH KOTA PROBOLINGGO PROPINSI JAWA TIMUR Arfida Boedirochminarni; Mochammad Wachid; Abrina Anggraini
Jurnal Dedikasi Vol. 13 (2016): Mei
Publisher : Direktorat Penelitian dan Pengabdian Kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/dedikasi.v13i0.3133

IbW KECAMATAN WONOASIHKOTA PROBOLINGGO PROPINSI JAWA TIMURArfida Boedirochminarni1, Mochammad Wachid2, Abrina Anggraini31Fakultas Ekonomi dan Bisnis, Universitas Muhammadiyah Malang2Fakultas Pertanian Peternakan, Universitas Muhammadiyah Malang3Fakultas Teknik, Universitas Tribhuwana Tunggadewi MalangE-mail : 1) arfidaumm@gmail.comABSTRAKProgram IbW yang telah dilakukan di Kecamatan Wonoasih Kota Probolinggo mengambil aspek bidang ekonomi dan teknologi pengolahan pangan yang merupakan salah satu prioritas program dari rencana pembangunan jangka menengah Kota Probolinggo. Potensi dari sumber daya lokal perlu dikembangkan melalui pengembangan UKM pangan dan teknik pemasaran. Melihat urgensi permasalahan yang ada di Kecamatan Wonoasih Kota Probolinggo, maka dalam kegiatan Ipteks bagi Wilayah tahap III ini disepakati bersama antara BAPPEDA Kota Probolinggo dengan Univesitas Muhammadiyah Malang dan Universitas Tribhuwana Tunggadewi untuk mengelola dan mengembangkan sumber daya alam lokal yang potensial melalui pemberdayaan UKM dan perseptif untuk peningkatan kemakmuran yang dilandasi dengan prinsip-prinsip keberlanjutan pembangunan daerah dan mewujudkan pembangunan yang berwawasan lingkungan.Tujuan dari kegiatan IbW Kecamatan Wonoasih adalah pemberdayaan pemanfaatan teknologi ramah lingkungan dengan membentuk manajemen UKM berbasis sumber daya lokal. Dalam tahun ke 3 ini dilakukan beberapa kegiatan berupa pembentukan sentra UKM, pembuatan WEB, BLOG, Brosur pemasaran, Pemantapan Kopwan UKM, Penerbitan PIRT bagi UKM yang belum memiliki, dan Pemberian intervensi alat untuk mendukung sentra UKM. Melalui kerjasama dengan pihak Bappeda khususnya pendampingan dari SKPD terkait, maka kegiatan IbW ini menghasilkan luaran kegiatan Pelatihan pembuatan WEB, BLOG, Brosur melalui media komunikasi IT (komputer), Pemantapan Kopwan UKM dan penerbitan 10 PIRT dari total 11 UKM, Pelatihan IT melalui laptop dalam pemasaran produk, Intervensi alat penyamblon plastik 3 buah, Intervensi HP 3 buah, Intervensi dana untuk Kopwan @Rp. 1.000.000, untuk Kelompok. Pakistaji, Kelompok. Sumber Taman, Kelompok. Gedung Galeng, Intervensi Tas Kresek sablon 1500 Unit, Pembuatan Modul E-MarketKata kunci: UKM, Sentra, Kopwan, E-market, WEB BLOG

OPTIMALISASI ZAT GIZI PADA PROSES PERKECAMBAHAN PEMBUATAN TAOGE : Kajian Suhu Dan Lama Perendaman Mochammad Wachid
Jurnal Gamma Vol. 1 No. 2 (2006): Maret
Publisher : Jurnal Gamma

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Bean sprouts has high nutrition value, cheap, and easy to get. The making process of bean sprouts is very simple, that is by germination process. Germination process increases digestion power because germination is a catabolic process that serves important nutrition for plant growth by hydrolytic reaction of reserve nutrition in the seed. Germination is affected by the condition and place. The aim of this study is to know the effect of submergence water and the duration of submergence to the bean sprouts' quality and the increase of the nutrition of bean sprouts. The result of this research shows that the temperature of water and the duration of submergence gives different quality and different increase of the nutrition of bean sprouts (water degree, dust degree, rendemen, vitamin c, fat degree, reduction sugar degree, protein degree, and density). From the result of this research, it is expected to the increasing of food quality. So, it will be implicated to better health quality of the people.

POTENSI BIOETHANOL DARI LIMBAH KULIT ARI KEDELAI LIMBAH PRODUKSI TEMPE Mochammad Wachid
Jurnal Gamma Vol. 6 No. 2 (2011): Maret
Publisher : Jurnal Gamma

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Mochammad WachidStaf Pengajar Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian PeternakanUniversitas Muhammadiyah MalangAlamat Korespondensi : Jl. Raya Tlogomas 246 MalangEmail: mochammadwachid@yahoo.comABSTRACTEthanol is a colorless clear liquid, volatile, has a pungent aroma and a patio painful skin. In theworld of education the ethanol is used as a disinfectant and solvent in various studies, besides thatethanol can also be a source of energy to overcome the energy crisis. In previous studies of soybeanhusk waste tempe production which has been a waste and can be raw material for ethanol fermentationprocess. The purpose of this research is to increase ethanol soybean husk production, by controllingthe temperature and pH of the fermentation process.The research was conducted in the ITP FPP UMM laboratory by controlling the fermentationtemperature at temperatures 30oC, 35oC, 40oC and pH 4.5, 5, 5.5. The parameters measured werethe levels of ethanol, reducing sugar and pH changes during fermentation 12, 24 and 36 hours.The results showed that the treatment temperature is 30oC with pH 4.5 produce ethanol withthe highest levels of 4.071% at the 36. while the production of ethanol using the fastest treatment at40 oC ph5, 5 at the 12 with 2.748% ethanol levels but decreased thereafter.Keywords: ethanol, soy bran, temperature, pH, fermentation.

Optimasi Media Kulit Singkong pada Pertumbuhan Sacharomyces Cerreviceae Mochammad Wachid; Pratiwi Mutia
Reka Buana : Jurnal Ilmiah Teknik Sipil dan Teknik Kimia Vol 4, No 2 (2019): EDISI SEPTEMBER 2019
Publisher : Universitas Tribhuwana Tunggadewi Malang

Media kulit singkong dapat menjadi media pertumbuhan yeast Sacharomycess cerreviceae. Akan tetapi dalam penelitian sebelumnya dihasilkan angka pertumbuhan coloni yang belum maksimal. Oleh karena itu diperlukan adanya optimasi dalam pembuatan media kulit singkong tersebut dengan penambahan nutrien untuk mecukupi kebutuhan nutrisi dari mikrobia yang ditumbuhkan. Untuk membuktikan kecukupan nutrisi pada media tersebut diperlukan pengujian karakter dari Sacharomyces cerreviceae. Penambahan nutrisi dalam CSA mempengaruhi pertumbuhan Sacharomyces cerreviceae, penambahan nutrisi N1 (Urea 0,5 g dan KHPO4 0,5 g) memberikan hasil terbaik pada pengamatan jumlah koloni yang tumbuh (TPC), Produktivitas CO2, Produktivitas Ethanol, pH. Pada media CSA dengan penambahan Urea 1 g dan KHPO4 1 g dapat memjaga viabilitas Sacharomyces cerreviceae sampai minggu ke 4 dengan metode penyimpanan Subculture. Penyimpanan Sacharomyces cerreviceae pada media CSA N1 (Urea 0,5 g dan KHPO4 0,5 g) memberikan hasil terbaik pada saat diaplikasikan dalam pembuatan roti manis.Kata kunci : media; Sacharomyces cerreviceae; nutrisi; karakter; sub culture ABSTRACT Cassava pulp media can be a growth medium for Sacharomycess cerreviceae yeast. However, in the previous research, the maximum colony growth rate was produced. Therefore it is necessary to optimize the manufacture of cassava pulp media by adding nutrients to meet the nutritional needs of the microbes grown. To prove the adequacy of nutrition in the media, character testing of Sacharomyces cerreviceae is needed. Addition of nutrients in CSA affected the growth of Sacharomyces cerreviceae, addition of N1 nutrients (Urea 0.5 g and KHPO4 0.5 g) gave the best results on observing the number of growing colonies (TPC), CO2 Productivity, Ethanol Productivity, pH. In CSA media with the addition of Urea 1 g and KHPO4 1 g can maintain the viability of Sacharomyces cerreviceae until week 4 with the Subculture storage method. Storage of Sacharomyces cerreviceae on CSA N1 media (Urea 0.5 g and KHPO4 0.5 g) gave the best results when applied in making sweet bread.

Pemberdayaan Masyarakat pada Sistem Sanitasi Lingkungan di Kecamatan Mayangan Kota Probolinggo Mochammad Wachid; Sinar Perbawani Abrina Anggraini; Arfida Boedi Rochminarni
JAST : Jurnal Aplikasi Sains dan Teknologi Vol 2, No 2 (2018): EDISI DESEMBER 2018
Publisher : Universitas Tribhuwana Tunggadewi Malang

Pembangunan suatu daerah, biasanya diawali dengan peningkatan kesehatan masyarakat. Dengan kondisi sehat, maka masyarakat akan dapat melakukan segala aktivitas dengan baik. Tujuan kegiatan ini adalah meningkatkan sanitasi dan kesehatan lingkungan masyarakat kecamatan Mayangan Kota Probolinggo. Dengan kondisi sanitasi dan kesehatan lingkungan yang lebih baik, diharapkan program pembangunan masyarakat akan tercapai. Hasil dari kegiatan pemberdayaan masyarakat Mayangan ini adalah terbentuknya kampong wisata Benteng dan vertical garden, serta rumah sehat dari 2 kelurahan yang terpilih yaitu Mayangan dan Mangunharjo. Kata kunci : mayangan; sanitasi; kesehatan lingkungan ABSTRACT Development of an area, usually begins with improving public health. With a healthy condition, the community will be able to do all the activities well. The purpose of this activity is to improve sanitation and community environmental health in Mayangan sub-district, Probolinggo City. With better sanitation and environmental health conditions, it is hoped that community development programs will be achieved. The results of the Mayangan community empowerment activities were the formation of the Benteng and vertical garden tourism villages, as well as the healthy houses of the 2 selected villages namely Mayangan and Mangunharjo.

Kualitas Ikan Lele Dumbo (Clarias Gariepinus) Asin Kering Menggunakan Metode Dry Salting dan Wet Salting Dengan Konsentrasi NaCl Yang Berbeda Zainal Muhtadi; Wehandaka Pancapalaga; Mochammad Wachid
Food Technology and Halal Science Journal Vol. 2 No. 2 (2019): Juni
Publisher : Universitas Muhammadiyah Malang

The production of catfish in East Java in recent years increased significantly from 96,337.2 tons in 2014, to 113,070,4 tons in 2015. The high production impact on difficulties of farmers in some areas in marketing their crops, consequently many farmers lose money because feedstocks continue to go while the harvest difficulties sales. One way to increase market interest is by processing it into salted fish products trough salting method, there are two kinds of salting methods, including Wet salting and Dry salting. However, not all salting techniques produce a guaranteed quality product, this is due to the absence of a definite dose for the number of ingredients used, so determining the right NaCl concentration is essential to create a high quality dried salted fish product. The aim of this research is to know the effect of Salting method and different NaCl concentrations on the quality of dried catfish. This research uses the experimental method with Randomized Block Design (RBD) pattern factorial. The factor I: salting method consisting of Z1: Dry salting Z2: Wet salting. Factor II: NaCl concentration consisting of M1: 15%, M2: 25%, M3: 35%, M4: 45% So that there are 8 treatment variables, and each repeated 3 times so that there are 24 treatments. The parameters tested include NaCl, water, ash insoluble in acid, total plate count, protein, fat, and organoleptic (taste, appearance, aromatic, texture). The results of this study indicate that there is an interaction between the use of different types of salt methods and NaCl concentration on NaCl content, water, ash insoluble in acid, total plate count, and organoleptic taste. But there is no interaction with parameters protein, fat, organoleptic appearance, aromatic, and texture. Based on the Physico-chemical and organoleptic properties of dried salted catfish we found the best total treatment on Z1M4 (Dry salting: NaCl 45% concentration) with NaCl 15.44%, Water 16.67%, Ash Insoluble in Acid 0.21%, Total Plate Count 1.1 x 104, Protein 25.27%, Fat 6.06%, Organoleptic (taste) 5, Organoleptic (Appearance) 7.08, Organoleptic (Aromatic) 6.92, Organoleptic (Texture) 7.67.

Ekstraksi Gelatin Dari Kulit Kelinci Lokal Jawa (Lepus negricollis) Dengan Variasi Jenis Pelarut Dalam Suhu Ekstraksi Serta Aplikasinya Pada Bakso Kelinci Putri Adek Putro; Mochammad Wachid; Noor Harini
Food Technology and Halal Science Journal Vol. 2 No. 2 (2019): Juni
Publisher : Universitas Muhammadiyah Malang

Gelatin is a protein obtained from animal collagen tissue found in warts, bones, and connective tissue that is hydrolyzed acidic or basic. The purpose of this study was to determine the different effects of HCl and acetic acid and different extraction temperatures on the production of local rabbit skin gelatin so that the best treatment was obtained in producing gelatin and to determine the effectiveness of local rabbit skin gelatin in rabbit meatball processing. This research was conducted in two stages. The first stage uses a nested random design, namely the extraction of gelatin from the local rabbit skin with different types of acids (HCl 3% and acetic acid 3%) and extraction temperature (50 °C, 60 °C, 70 °C and 80 °C). The parameters observed were yield, moisture content, ash content, protein content, viscosity, pH, and color. The best treatment of Local rabbit skin gelatin based on the SNI approach is in the P1T3 treatment, that treatment soaking with acetic acid and extraction temperature of 70 °C with a yield value of 13.11%, moisture content 5.503%, ash content 1.143%, protein content 63.49%, viscosity 4.466 cP, gel strength 210.532 grams Bloom, and pH 3,967. The second step was making meatballs by comparing the addition of gelatin from local rabbit skin extraction with the best treatment of 3%, commercial gelatin 3%, and without gelatin. The parameters observed included protein content, ash content, moisture content, fat content, texture, and organoleptic. Based on observations of the addition of gelatin in rabbit bakso, increasing the value of protein content, texture, and ash content in bakso while the water and fat content in bakso decreased with the addition of gelatin.

Kajian Penambahan Filtrat Kunyit dan Tartrazin Pada Edible Film Berbasis Pati Talas Serta Aplikasinya Untuk Mempertahankan Mutu Dodol Substitusi Rumput Laut (Eucheuma cottonii) Noor Harini; Mochammad Wachid; Tyas Anugrah Hirgawati
Food Technology and Halal Science Journal Vol. 3 No. 1 (2020): Januari
Publisher : Universitas Muhammadiyah Malang

This research studied the effect of natural colorant (turmeric filtrate) additions compared to synthetic colorant (Tartrazine) additions in taro starch-based edible film on the quality of dodol that substituted with seaweed. This research used a Randomized Block Design with Orthogonal Contrast. The treatment factor consist of turmeric filtrate additions in 1%, 2%, 3%, Tartrazin additions in 0,003%, 0,005%, 0,007% and without colorant as control treatment. Parameters that analyzed consist of thickness, color, transparency, tensile strength, elongation, water vapor transmission rate of edible film, moisture content, fat content, total plate count, texture and organoleptic value of dodol at the 0, 3rd, 6th day of storage. The research result shows that the additions of turmeric filtrate had an effect on increasing thickness, tensile strength, transparency, brightness (L), yellowness (b+), and decreasing the elongation and WVTR of edible film. Meanwhile, the additions of Tartrazin had an effect on increasing transparency, brightness (L), and yellowness (b+). The results of moisture content, fat content, TPC, and texture of dodol showed that the addition of turmeric filtrate is better to maintain the quality of dodol during storage. Additions of 3% turmeric filtrate as the best treatment, has 30.24% and 31.40% in moisture content, 1.16% and 0.97% in fat content, 4.0x103 CFU/g and 0.9x104 CFU/g in TPC, 15.30 N/mm and 14.03 N/mm in texture, 3.53 and 3.63 in color organoleptic value, 3.65 and 3.60 in aroma value and 3.75 and 3.73 in taste value during the 3rd and 6th day of storage.

Studi Pembuatan Minuman Serbuk Ekstrak Mawar Merah dengan Metode Foam Mat Drying Nisa Rahmawati; Elfi Anis Saati; Mochammad Wachid
Food Technology and Halal Science Journal Vol. 3 No. 1 (2020): Januari
Publisher : Universitas Muhammadiyah Malang

Foam mat drying is a drying method that produced powder with better quality compared to conventional drying. The research aimed to analyze the effect of egg albumen concentration as a foaming agent and the addition of different types of sugar on red rose instant powder properties. Nested design by two factors with 3 replications was applied in this research. The first was concentration of egg albumen as the nest with 3 levels (6%, 8%, and 10%) and the second was the addition type of sugar as the nested part with 3 types (granulated sugar, corn sugar, and palm sugar). The results showed that the effect of concentration egg albumen significant (p< 0.05) on the water content, pH, total dissolved solids, anthocyanin levels, antioxidant activity, color intensity (L and a+) and appearance. The different types of sugar addition gave a significant effect (p<0.05) on water content, total dissolved solids, appearance, aroma, and taste. Water content and an ash content of red rose instant powder has been according to the Indonesian National Standard (SNI 01-4320-1996) instant powder drink. The best treatment proved by the concentration of 6% egg albumen and the addition of corn sugar with the value of moisture content of 2.46 %, an ash content of 0.42 %, solubility 86.47 %, water absorption 35.44 %, pH 4.11, total dissolved solid 10.2 ˚Brix, anthocyanin level 77.24 mg/L, antioxidant activity 69.82%, color intensity (L: 49.8 and a +: 36.4) and hedonic tests (appearance, aroma, and taste) of red rose instant powder were accepted by panelist.

Co-Authors Abrina Anggraini Abrina Anggraini, Abrina Abrina Anggraini, Sinar Perbawani Ahmad Wahyudi Anjarsar, Sintya Aulia Arfida Boedi Rochminarni Arfida Boedirochminarni Boedirochminarni A Boedirochminarni A, Boedirochminarni Boedirohminarni, Arfida Damat, Damat Elfi Anis Saati Erykawati, Lubenah Haprinata, Edwin Eka Jamroji Jamroji MP Editor, Ir. Dian Indratmi, MP Mujianto Mujianto Nela Ary Verenzia Nisa Rahmawati Noor Harini Nurkhozin Azis Nurkhozin Azis, Nurkhozin Pratiwi Mutia Putri Adek Putro Sinar Perbawani Abrina Anggraini Sri Wahyuni Sukardi Sukardi Tyas Anugrah Hirgawati Verta Hedyana Vritta Amroini Wahyudi Wehandaka Pancapalaga Zainal Muhtadi

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