Claim Missing Document
Check
Articles

Found 6 Documents
Search

Training on making Nata de coco at SMA Kesatrian 1 Semarang Erwin Nofiyanto; Sudjatinah Sudjatinah; Sri Budi Wahjuningsih
Community Empowerment Vol 7 No 5 (2022)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (344.768 KB) | DOI: 10.31603/ce.6440

Abstract

Nata de coco business development has good economic potential. Nata de coco is a low-calorie snack whose fiber can aid physiological processes. It has an appealing aroma and can be prepared in a variety of flavors, and it lasts a long time. The nata de coco snack was chosen as the training material because it can be prepared with simple processing technologies, making it simple to execute for students. The purpose of the program for SMA Kesatrian 1 Semarang students is to strengthen their business skills. Lectures, debates, and practices are used to carry out the program method. The program's results reveal that students understand and can produce nata de coco, as well as the different types of nata. Students believed that the nata-making course was quite beneficial in increasing their excitement for entrepreneurship.
PENGARUH PENAMBAHAN DAUN KELOR DAN UBI JALAR UNGU TERHADAP KARAKTERISTIK MAKANAN PENDAMPING ASI (MP-ASI) Erwin Nofiyanto; Antonia Nani Cahyanti
Jurnal Sains dan Teknologi Pangan Vol 8, No 5 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v8i5.28932

Abstract

Pemenuhan kebutuhan Gizi sangat diperlukan terutama pada masa pertumbuhan seorang bayi pada usia 6-24 bulan, pada masa ini kebutuhan energi bayi menjadi semakin besar dan tidak tercukupi hanya dengan ASI saja, sehingga perlu tambahan atau sumber energi lain. Daun kelor (Moringa oleifera) adalah sayuran yang memiliki kandungan zat gizi tinggi dan dapat digunakan sebagai suplemen untuk balita. Ubi jalar ungu memiliki komposisi betakaroten 15 kali lebih banyak dibandingkan dengan wortel dan memiliki kandungan antosianin yang tinggi. Penelitian ini bertujuan untuk Mengetahui Pengaruh Penambahan Daun Kelor dan Ubi Jalar Ungu Terhadap Karakteristik MP-ASI. Metode penelitian digunakan adalah Rancangan Acak Lengkap (RAL) satu faktor, dengan perlakuan perbandingan antara tepung daun kelor dan tepung ubi jalar ungu (0:0, 4:66, 5:65, 6:64). Masing - masing perlakuan diulang sebanyak 4 kali. Hasil penelitian menunjukan Penambahan Daun Kelor dan Ubi Jalar Ungu berpengaruh nyata terhadap kadar protein, kadar karbohidrat, kadar serat pangan, kadar lemak dan vitamin C. Perlakuan terbaik pada Perlakuan P3 dengan kadar Abu 2,21 %, Protein 9,92%, karbohidrat 7,29 g/100 g, serat pangan 1,96%, kadar lemak 2,09%, vitamin c 2,07 mg/100 g.
PELATIHAN DAN PENDAMPINGAN PEMANFAATAN ALAT PENYIRAMAN OTOMATIS KUMBUNG CLOSE HOUSE BAGI PKT. SUBUR JAYA GUNUNGPATI SEMARANG Herny Februariyanti; Jati Sasongko Wibowo; Erwin Nofiyanto; Eddy Nurraharjo
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 7, No 4 (2023): December
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v7i4.17733

Abstract

ABSTRAKPenyiraman merupakan hal penting dalam budidaya jamur. Penyiraman yang tidak teratur akan menurunkan kualitas dan kuantitas produksi jamur. Sebagian besar petani jamur masih menggunakan cara tradisional dengan melakukan penyiraman pagi dan sore hari. Meskipun demikian beberapa petani sudah menggunakan penyiraman otomatis. Petani yang sudah menggunakan teknologi penyiraman otomatis diantaranya tergabung pada Perkumpulan Kelompok Tani (PKT) Subur Jaya. Perkumpulan ini berdiri sejak tahun 2016 berada di kelurahan Pongangan Gunungpati Semarang, mempunyai anggota sejumlah 50 orang petani dengan 10% merupakan petani budidaya jamur. Tujuan pelaksanaan kegiatan Program Kemitraan Masyarakat (PKM) yang dilakukan diantaranya adalah menerapkan teknologi penyiraman bergerak yang dilengkapi dengan otomatisasi pengkondisi suhu dan kelembapan pada area kumbung jamur. Sedangkan manfaat dari kegiatan PKM yang dilakukan adalah, meningkatkan kuantitas dan kualitas hasil panen sehingga meningkatkan pendapatan petani jamur.  Metode pelaksanaan yang digunakan dalam kegiatan PKM adalah kaji tindak partisipatif mulai identifikasi dan analisis permasalahan, menyusun rencana solusi, penyiapan kebutuhan, pembuatan modul, pengadaan fasilitas, pelaksanaan pelatihan dan pendampingan, monitoring dan evaluasi. Kegiatan PKM diawali dengan Forum Group Discusion dan survey ke Mitra pada bulan Juni 2023. Pelatihan dan pendampingan tatakelola kumbung close house dan penggunaan alat penyiraman otomatis dilaksanakan pada bulan September 2023. Hasil dan target capaian kegiatan PKM adalah terpenuhinya kumbung jamur sesuai standar close house, penerapan alat penyiraman otomatis bergerak yang dikendalikan dengan mikrokontroler, petani mampu memerapkan manajemen tatakelola kumbung jamur yang lebih baik. Indikator capaian meningkatnya hasil panen sebasar 25% dan kualitas hasil panen jamur tiram lebih baik dengan kadar air yang rendah. Sedangkan Luaran yang akan dicapai pada kegiatan PKM adalah mitra menjadi berdaya, manajemen tatakelola budidaya jamur, meningkatnya pengetahuan dan keterampilan penggunaan alat penyiraman otomatis menggunakan penyiraman bergerak..Kata kunci: jamur; penyiraman otomatis; close house, suhu dan kelembapan. ABSTRACTWatering is an important aspect of mushroom cultivation. Irregular Watering can reduce the quality and quantity of mushroom production. Most mushroom farmers still use traditional methods of watering in the morning and evening. However, some farmers have already adopted automatic Watering systems. Farmers who have implemented automatic Watering technology include members of the Subur Jaya Farmers' Group (PKT). This association was established in 2016 in the Pongangan village of Gunungpati, Semarang, and has 50 members, with 10% of them being mushroom cultivators. The objectives of implementing the Community Partnership Program (PKM) activities include applying mobile watering technology equipped with temperature and humidity automation in the mushroom cultivation area. The benefits of the PKM activities conducted are increasing the quantity and quality of harvests, thereby increasing the income of mushroom farmers. The implementation method used in the PKM activities includes participatory action research, starting from problem identification and analysis, developing solution plans, preparing requirements, creating modules, procuring facilities, conducting training, providing assistance, monitoring and evaluation, and documenting the results. PKM activities began with a Forum Group Discussion and survey to Partners in June 2023. Training and assistance on the management of closed house barns and the use of automatic watering tools was carried out in September 2023. The result and target achievements of the PKM activities are the fulfilment of mushroom cultivation houses according to close house standards and the implementation of mobile automated watering equipment controlled by a microcontroller, and farmers' ability to apply better mushroom growing management. The indicators of success include a 25% increase in mushroom harvest yields and improved quality with lower moisture content. The expected outcomes for the PKM activity are the partners becoming self-reliant, improved management of mushroom cultivation, and increased knowledge and skills in the use of automated watering equipment with mobile watering. Keywords: mushroom; otomatic watering; close house; temperature and humidity
Improvement of Salt production quality through threaded filter technology with geomembrane media in Bledug Kuwu, Grobogan, Central Java Erwin Nofiyanto; Haslina Haslina; Ari Endang Jayati
Community Empowerment Vol 10 No 1 (2025)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/ce.12237

Abstract

Salt is an essential ingredient in everyday life as a cooking spice. Bledug Kuwu salt, produced from the eruption of a mud crater in Kuwu Village, Kradenan District, Grobogan Regency, Central Java Province, resembles coarse salt but has a slightly paler color. The process of making this salt remains simple; it involves flowing the water from the eruption into a reservoir and then evaporating it using bamboo or plastic sheets. The purpose of this community service initiative is to improve the quality of salt production through the application of threaded filter technology (TUF) using geomembrane media in Bledug Kuwu, Grobogan. The methods employed include lectures, discussions, and question-and-answer sessions. The results of the TUF training indicated a positive impact on salt production in Bledug Kuwu. In addition to enhancing participants’ understanding of this technology, farmers also benefited from the provision of HDPE geomembrane plastic. Previously, they used 2-meter white plastic, which was prone to damage and lasted only about a month. However, by switching to HDPE geomembrane plastic, the production of Bledug Kuwu salt increased significantly; salt was formed faster, the price became higher, the installation process was easier, and the lifespan of the materials was extended. Overall, farmers reported significant benefits from the implementation of threaded filter technology (TUF) and the use of HDPE geomembrane plastic.
PENGARUH BERBAGAI MACAM PENGEMASAN DISTRIBUSI TERHADAP MUTU SAWI PUTIH (Brassica pekinensi L) Erwin Nofiyanto; Erviana Damayanti; Dewi Larasati
Jurnal Sains dan Teknologi Pangan Vol. 11 No. 4 (2026): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/ha06yr73

Abstract

Penanganan pascapanen merupakan tahap penting untuk mempertahankan kesegaran dan mutu sayuran selama distribusi. Pengemasan dapat melindungi produk dari kerusakan fisik dan mempertahankan karakteristik mutu selama proses transportasi. Penelitian ini bertujuan untuk mengkaji pengaruh berbagai jenis kemasan distribusi terhadap kerusakan fisik dan mutu sawi putih selama transportasi serta menentukan jenis kemasan terbaik. Penelitian menggunakan Rancangan Acak Lengkap dengan lima perlakuan jenis kemasan, yaitu keranjang bambu, kotak styrofoam, kardus bersekat, kardus, dan palet kayu, dengan empat kali ulangan sehingga diperoleh 20 unit percobaan. Data dianalisis menggunakan analisis ragam dan dilanjutkan dengan uji Duncan pada taraf 5%. Hasil penelitian menunjukkan bahwa jenis kemasan tidak berpengaruh nyata terhadap susut bobot dan tekstur, tetapi berpengaruh nyata terhadap kerusakan mekanis, kadar air, dan kadar vitamin C. Kemasan kotak styrofoam merupakan perlakuan terbaik dengan susut bobot sebesar 3,41%, kerusakan mekanis 8%, tekstur 75,54 gf/mm², kadar air 64,21%, dan kadar vitamin C 59,97 mg. Dengan demikian, penggunaan kotak styrofoam merupakan jenis kemasan distribusi terbaik dalam mempertahankan mutu sawi putih selama transportasi berdasarkan parameter yang diamati. 
Pengaruh Penambahan Spirulina platensis  Terhadap Sifat Kimia dan Mikrobiologi Teh Kombucha Erwin Nofiyanto; Zulhaq Dahri Siqhny; Ika Fitrana
Jurnal Teknologi Pangan dan Hasil Pertanian Vol. 21 No. 1 (2026): FEBRUARI
Publisher : Faculty of Agricultural Technology, Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/jtphp.v21i1.14304

Abstract

Spirulina platensis is known to have high nutritional content, including protein, essential amino acids, and antioxidants, so it has the potential to increase the nutritional value and stability of fermented products such as kombucha. Kombucha is a tea-based fermented drink that contains various bioactive compounds, produced through symbiosis between lactic acid bacteria and yeast known as SCOBY. This study aims to analyze the effect of adding S.platensis on the chemical and microbiological characteristics of kombucha tea. The research method used an Experimental Design, namely a Completely Randomized Design (CRD) of one factor, with the treatment of adding S.platensis concentration (0, 0.5, 1.0, 1.5, and 2 g/L) to kombucha tea. Each treatment was repeated 3 times. With the parameters to be tested are protein content, antioxidant activity, Total Phenolic, Titratable Acid, LAB and organoleptics (taste, aroma, and color). The results of the study of kombucha tea with the addition of S. platensis 1 g/L were the best chemical and microbiological treatments with 0.26% protein, 41.23% antioxidant activity, 22.98% total phenol, 0.27% titratable acid, 1.65 CFU/mL lactic acid bacteria and sensory preferences of panelists. Antioxidant activity and total phenols tend to decrease because the bioactive compounds in S. platensis are relatively sensitive to environmental conditions during processing and fermentation