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All Journal The Journal of Experimental Life Sciences (JELS) Jurnal Bahan Alam Terbarukan Jurnal Teknosains Pangan WARTA Caraka Tani: Journal of Sustainable Agriculture SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Indonesian Food Science and TechnologyJournal MATAPPA: Jurnal Pengabdian Kepada Masyarakat B-Dent, Jurnal Kedokteran Gigi Universitas Baiturrahmah Jurnal Teknologi Hasil Pertanian Kumawula: Jurnal Pengabdian Kepada Masyarakat Canrea Journal: Food Technology, Nutritions, and Culinary Journal Abdihaz: Jurnal Ilmiah Pengabdian pada Masyarakat SEMAR (Jurnal Ilmu Pengetahuan, Teknologi, dan Seni bagi Masyarakat) AgriHealth: Journal of Agri-food, Nutrition and Public Health Unram Journal of Community Service (UJCS) Fruitset Sains : Jurnal Pertanian Agroteknologi Prosiding Konferensi Nasional PKM-CSR Warta LPM
Dimas Rahadian Aji Muhammad, Dimas Rahadian Aji
Universitas Sebelas Maret
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Other

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PENGARUH PERLAKUAN PENDAHULUAN DAN SUHU PENGERINGAN TERHADAP SIFAT FISIK, KIMIA, DAN SENSORI TEPUNG BIJI NANGKA (Artocarpus heterophyllus) Kusumawati, Desti Dwi; Amanto, Bambang Sigit; Aji Muhammad, Dimas Rahadian
Jurnal Teknosains Pangan Vol 1, No 1: Oktober 2012
Publisher : Jurnal Teknosains Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Biji nangka merupakan sumber karbohidrat, protein dan energi, sehingga dapat dimanfaatkan sebagai bahan pangan yang potensial. Tujuan penelitian ini untuk mengetahui bagaimana pengaruh pengaruh perlakuan pendahuluan dan suhu pengeringan terhadap sifat fisik, kimia, dan sensori tepung biji nangka. Tahapan pembuatan tepung biji nangka ini yaitu pengupasan kulit, pengirisan, perendaman, blanching (tanpa blanching, blanching, dan blanching dengan penambahan Na-metabisulfit 2000 ppm selama 10 menit), pengeringan (600C, 700C, dan 800C) selama 2,5 jam. Selanjutnya biji nangka kering digiling hingga ukuran 80 mesh. Hasil penelitian menunjukkan bahwa nilai tertinggi bulk density dan derajat putih, terdapat pada blanching dengan natrium metabisulfit. Pengaruh tanpa blanching, memberikan butiran granula yang besar dibandingkan dengan blanching. Untuk parameter sensori warna, aroma, dan tekstur, perlakuan pada blanching dengan natrium metabisulfit, dinilai paling baik dibandingkan yang lain. Semakin tinggi suhu pengeringan maka akan menghasilkan bulk density, dan derajat putih semakin rendah. Pada suhu yang rendah, bentuk granula lebih kompak dibandingkan dengan suhu yang lebih tinggi. Untuk parameter sensori warna dan aroma, suhu700C merupakan suhu yang paling baik dibandingkan yang lain. Kata kunci: biji nangka, blanching, suhu pengeringan, natrium metabisulfit
PEMBUATAN PUPUK ORGANO-MINERAL FERTILIZER (OMF) PADAT DARI LIMBAH INDUSTRI BIOETANOL (VINASSE) Kusumaningtyas, Ratna Dewi; Oktafiani, Oktafiani; Hartanto, Dhoni; Handayani, Prima Astuti; Muhammad, Dimas Rahadian Aji
Jurnal Bahan Alam Terbarukan Vol 4, No 2 (2015): December 2015
Publisher : Semarang State University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jbat.v4i2.4189

Abstract

Organo-mineral fertilizer solid was generated from liquid-waste vinasse with the addition of other materials as variations such as filter cake, boiler ash, urea, and NPK through the evaporation of water content in the material. Each solid OMF has a different mixture. OMF A made of evaporated vinasse or sticky vinasse, OMF B made of vinasse and urea, OMF C made from vinasse and filter cake, omf D made of vinasse and boiler ash 2 : 2, OMF E made of vinasse and boiler ash 2 : 4, OMF F made of vinasse, filter cake, and boiler ash, OMF A3 made of vinasse and 3% NPK, OMF made of A6 vinasse and 6% NPK, OMF A9 made of vinasse and 9% NPK. OMF analysis includes NPK and C/N ratio. Solid OMF which meet the SNI (Indonesian National Standard) are OMF A3, OMF A6, OMF A9 based on the quantity of NPK and C/N ratio where NPK is a source of primer macro nutrients on the plant while the C/N ratio equilibrium will determine the equilibrium of the vegetative and generative stage. NPK content and C/N ratio of OMF A3 are 0,63%, 0,45% ,0,38%, and 10,30, respectively.OMF A6 was 0,59%, 0,52% ,0,41%, and 13,66, respectively as well as OMF A9 are 0,68%, 0,52% ,0,45% and 14,16, respectively. OMF that meet SNI applied to the watermelon plants. OMF that gives the best results in plants is OMF A9 compossed from vinasse and NPK 9% because the plants growth faster shown based on plant height and stem diameter, leaf shape, flower and fruit appearance time. 
PEMBUATAN PUPUK ORGANO-MINERAL FERTILIZER (OMF) PADAT DARI LIMBAH INDUSTRI BIOETANOL (VINASSE) Kusumaningtyas, Ratna Dewi; Oktafiani, Oktafiani; Hartanto, Dhoni; Handayani, Prima Astuti; Muhammad, Dimas Rahadian Aji
Jurnal Bahan Alam Terbarukan Vol 4, No 2 (2015): December 2015
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jbat.v4i2.4189

Abstract

Organo-mineral fertilizer solid was generated from liquid-waste vinasse with the addition of other materials as variations such as filter cake, boiler ash, urea, and NPK through the evaporation of water content in the material. Each solid OMF has a different mixture. OMF A made of evaporated vinasse or sticky vinasse, OMF B made of vinasse and urea, OMF C made from vinasse and filter cake, omf D made of vinasse and boiler ash 2 : 2, OMF E made of vinasse and boiler ash 2 : 4, OMF F made of vinasse, filter cake, and boiler ash, OMF A3 made of vinasse and 3% NPK, OMF made of A6 vinasse and 6% NPK, OMF A9 made of vinasse and 9% NPK. OMF analysis includes NPK and C/N ratio. Solid OMF which meet the SNI (Indonesian National Standard) are OMF A3, OMF A6, OMF A9 based on the quantity of NPK and C/N ratio where NPK is a source of primer macro nutrients on the plant while the C/N ratio equilibrium will determine the equilibrium of the vegetative and generative stage. NPK content and C/N ratio of OMF A3 are 0,63%, 0,45% ,0,38%, and 10,30, respectively.OMF A6 was 0,59%, 0,52% ,0,41%, and 13,66, respectively as well as OMF A9 are 0,68%, 0,52% ,0,45% and 14,16, respectively. OMF that meet SNI applied to the watermelon plants. OMF that gives the best results in plants is OMF A9 compossed from vinasse and NPK 9% because the plants growth faster shown based on plant height and stem diameter, leaf shape, flower and fruit appearance time. 
PEMBERDAYAAN UKM KERUPUK SINGKONG MELALUI DIVERSIFIKASI PRODUK Nurhartadi, Edhi; Muhammad, Dimas Rahadian Aji; Nursiwi, Asri
SEMAR (Jurnal Ilmu Pengetahuan, Teknologi, dan Seni bagi Masyarakat) Vol 4, No 2 (2016)
Publisher : LPPM UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/semar.v4i2.4572

Abstract

Magelang regency is the center of cassava in Central Java. One of the villages in the subdistrict Kajoran whose people business are processing cassava into cassava crackers is Sidowangi village. Crackers processing is still done traditionally method. Equipment used were not conform with the standards for the food industry. It is known with the washing cassava peel in the form of a big tub filled with water, put peeled cassava, then washed by hand and foot. In order to clean cassava should be washed one by one so it takes a long time. Besides that the drying process is also done by uncontrolled because the sun drying with braids pedestal. If there is no sun the people can not drying the cassava crackers. Consequently crackers that have been damaged due to slicing become moldy or rotten and it can not be used. As an effort to resolve these problems, the UNS team has agreed with the SME partners to organize a program of activities: training and introduction liquid waste treatment technology into nata de cassava; Introductions production process technology mocaf as product diversification efforts; The introduction of appropriate technology cassava crackers processing food industry standards.The results show that the mplementation of the training activity making nata de cassava, Implementation of the training activity mocaf processing technology, Introduction Equipment For Improved Quality Cassava Crackers and Potential Product Diversification, entrepreneurial training and management of food industry, Pelatihan pemasaran berbasis IT dan strategi direct sellingKey words: diversification, crackers, cassava, introduction, technology
Peningkatan Brand Image Kopi Robusta Temanggung Berbasis Indikasi Geografis Pardono, Pardono; Muhammad, Dimas Rahadian Aji; Khomah, Isti; Ihsaniyati, Hanifah; Setyowati, Nuning
WARTA LPM WARTA LPM, Vol. 25, No. 1, Januari 2022
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/warta.v25i1.16040

Abstract

Kopi memiliki nilai ekonomi yang tinggi sebagai penghasil devisa dan sumber pendapatan petani karena kopi merupakan salah satu komoditas unggulan di Indonesia. Kabupaten Temanggung salah satu penghasil kopi di Provinsi Jawa Tengah, terutama pada Kopi Robusta. Kopi Robusta Temanggung memiliki karakteristik dan mutu produk yang khas, unik dan tampil beda yang terindikasi karena faktor geografis. Hal ini dikarenakan adanya asosiasi petani yang tergabung pada Masyarakat Perlindungan Indikasi Geografis Kopi Robusta Temanggung (MPIG-KRT). MPIG-KRT berkomitmen dalam mengawal mutu kopi sesuai standar. Upaya ini dilakukan untuk meningkatkan daya saing petani kopi di Kabupaten Temanggung dengan upaya didorong untuk menjalankan budidaya dan pengolahan pasca panen kopi berbasis Indikasi Geografis (IG) Kopi Robusta Temanggung (KRT). Guna menjaga mutu kopi, meningkatkan daya saing, dan memperkuat Brand Image Kopi Robusta Temanggung, maka dilakukan program pengabdian terutama bertujuan untuk memberikan pendampingan petani kopi agar dapat 1) menjalankan pengolahan pasca panen berbasis IG dengan introduksi mesin grading, 2) dapat menjalankan digital marketing dengan tujuan memperluas pangsa pasar sehingga mampu meningkatkan hasil penjualan dan keuntungan, dan 3) memiliki pengetahuan tentang merek dan label merek guna membangun brand Kopi Robusta Temanggung. Program pengabdian ini telah dilaksanakan melalui kegiatan pelatihan yang terdiri dari pelatihan pascapanen, pelatihan digital marketing, dan pelatihan edukasi merek dan desain label merek. Selain itu, dilakukan pula introduksi mesin grading setelah dilakukan pelatihan pascapanen. Kegiatan pengabdian ini telah berhasil dilakukan dilihat adanya introduksi Mesin Grading sehingga petani mitra dapat melakukan proses grading dengan cepat dan bisa menentukan mutu dari grade kopi 1, 2, dan 3. Petani mitra telah memahami pentingnya merek dan desain label yang dapat dilihat dari adanya kemasan produk kopi yang sudah memiliki merek, informasi produk, dan kemasan yang baik untuk menjaga mutu kopi. Petani mitra sudah mulai menggunakan WhatsApps bisnis, Instagram, dan Facebook untuk promosi. Petani mitra juga sudah bisa membuat promosi dengan menggunakan Canva, lalu membuat link pesan Auto Order.
Introduksi Produksi Nugget PasTa untuk Diversifikasi dan Inovasi Pangan dari Ampas Tahu pada UKM Tahu Makmur Dian Rachmawanti; Endi Irfan Aryanto; Gusti Fauza; Dimas Rahadian Aji Muhammad
MATAPPA: Jurnal Pengabdian Kepada Masyarakat Volume 4 Nomor 3 Tahun 2021
Publisher : STKIP Andi Matappa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31100/matappa.v4i1.1121

Abstract

Tahu Makmur is a small medium enterprise (SME) located in Wonosari-Klaten, Central Java Province. Currently, the SME produces ± 5,000 fried tofu per day. Unfortunately, this production activity leaves a lot of tofu dregs that are wasted. Whereas 100 g of tofu dregs still contains 26.6 g of protein and 41.3 g of carbohydrates, meaning that this byproduct is still potential to be processed into a good food product. An alternative to utilize tofu dregs is to process it into a nugget. Nugget is a food product which is usually made from chicken or beef as the main raw material. The innovation in making nuggets could be done by replacing the meats with tofu dregs. The introducing the technology for making nugget-tofu dregs based (so called: 'PasTa nugget') to Tahu Makmur aims to increase its effectiveness and productivity. Tofu dregs that were previously not utilized will be processed into innovative nuggets that have better economic value. The activities are carried out during August-November 2021 through three stages, namely 1) observation and socialization of the PasTa nugget formula to Tahu Makmur, 2) nugget making practices, 3) calculating the cost of goods manufactured (COGs). From this activity, the process of making PasTa nuggets has been introduced to SME Tahu Makmur as well as the COGs has been calculated to help the SME estimates the feasibility of this PasTa nugget business from the financial perspective. From the calculation of fix cost and variable cost, the COGs for the product is 7,686 IDR. Assuming a sales profit margin around 60%, the selling price of PasTa nuggets will be 13,000 IDR, - per 200 g package. The price is quite competitive compared to similar products sold in the market.
Kajian Tingkat Penerimaan Panelis pada Dark Chocolate Bar dengan Penambahan Bubuk Kayu Manis (Cinnamomum burmannii) Danar Praseptiangga; Yasmin Nabila; Dimas Rahadian Aji Muhammad
Caraka Tani: Journal of Sustainable Agriculture Vol 33, No 1 (2018): April
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (263.532 KB) | DOI: 10.20961/carakatani.v33i1.19582

Abstract

Indonesia is an agricultural country that is recognized as the third-biggest of cocoa producer in the world, after Cote d’Ivoire and Ghana. Widely cultivated in Indonesia, cinnamon is potential to be developed, since it has an excessive potency as an antioxidant and flavoring agents. The panelists’ acceptance of dark chocolate bars with cinnamon powder addition based on sensory tests was evaluated in this study. A completely randomized design (CRD) with one factorial was used. Variation of addition in cinnamon powder used in this study was 10% (F1), 15% (F2) and 20% (F3). Based on the result of scoring tests on colour, aroma, taste, appearance, and overall attributes of the sensory analysis, dark chocolate bar with 10% addition of cinnamon powder was chosen as the best formula. Thus, it may conclude that the highest level of panelists’ acceptance and preferences for some of the sensory attributes evaluated in this study is the dark chocolate bar with 10% addition of cinnamon powder. However, physical and chemical characterizations of the dark chocolate bars with cinnamon powder are still needed for further evaluation to gain a more comprehensive understanding about their quality attributes.
The Radical Scavenging Activity and Thermal Stability of Cinnamon Extract-Loaded Nanoparticles Dimas Rahadian Aji Muhammad; Joel Garcia Juvinal; Koen Dewettinck
Caraka Tani: Journal of Sustainable Agriculture Vol 35, No 1 (2020): April
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/carakatani.v35i1.37921

Abstract

The cinnamon extract-loaded nanoparticles with high phenolic content and antioxidant activity were successfully developed in a previous study. This study aimed to investigate the radical scavenging activity in 2.2-diphenyl-1-picrylhydrazyl system and stability of the nanoparticles under heat treatment. This study is important for directing the application of the nanoparticles in foods in the future. The thermal stability test was conducted using two different methods, which were the combination of relatively lower temperature (20-100°C) with a long time treatment (up to 120 hours) and the combination of relatively higher temperature (110-150°C) with a short time treatment (equal to or less than 2 hours). The results show that the cinnamon extract-loaded nanoparticles exhibited a radical scavenging activity. The higher proportion of cinnamon loading resulted in the higher radical scavenging activity of the nanoparticles. The thermal treatment caused a significant degradation on the phenolic content and antioxidant activity of the nanoparticles. The energy activation (Ea) of the phenolic content and antioxidant activity was found at 35.17 kJ mol-1 and 27.91 kJ mol-1, respectively. This study suggests that the cinnamon extract-loaded nanoparticles might be preferably incorporated into foods minimally involving heat exposure during their manufacture.
Sinergi Dosen dan Mahasiswa dalam Pemberdayaan Wanita di Desa Koripan, Kecamatan Matesih, Kabupaten Karanganyar Dimas Rahadian Aji Muhammad; Fanny Widadie; Bambang Sigit Amanto
AgriHealth: Journal of Agri-food, Nutrition and Public Health Vol 1, No 2 (2020): October
Publisher : Research and Development Center for Food, Nutrition and Public Health (P4GKM) LPPM UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/agrihealth.v1i2.41226

Abstract

Higher education student is known as agent of change that can play a significant role on the transformation of the social life of a society. However, the idealism of students is often hampered by the availability of funds. On the other hand, someone who works as a lecturer at a higher education has a responsibility to do the three pillars of higher education (Tri Dharma Perguruan Tinggi), one of which is to carry out community service activities. To carry out the community service, a lecturer has many opportunities to obtain funds from various funding bodies. This article discusses the community service activity that was done by implementing a synergy between a group of lecturers and students who are the members of the Food Science Technology Student Association (HIMAGHITA) Universitas Sebelas Maret in the Village of Koripan, Matesih Sub-district, Karanganyar Regency. The purpose of the community service activity is to introduce the processing technology of purple sweet potato and corn and to increase the knowledge of food industry management in the group of women farmers in the region. The community service activity included the introduction of flour-making technology, processing technology of purple sweet potato cookies and corn brownies. Based on the results of monitoring and evaluation, it can be concluded that the synergy of lecturers and students can effectively support the community service activity and the introduction of purple sweet potato and corn processing technology can be well-carried out. In addition, the knowledge of farmer women's groups on the management of home-scale food industry increased after this activity was carried out.
PENGARUH SUHU DISTILASI DAN TINGKAT KONDENSOR TERHADAP SIFAT SENSORIS DISTILAT ASAP CAIR Dimas Rahadian Aji Muhammad; Purnama Darmadji; Yudi Pranoto
Jurnal Teknologi Hasil Pertanian Vol 4, No 2 (2011)
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (708.902 KB) | DOI: 10.20961/jthp.v0i0.13574

Abstract

Modifikasi alat distilasi asap cair dengan tiga tingkat kondensor dilakukan untuk mencegah terjadinyacarry over benzo[a]piren dan tar selama proses. Modifikasi alat tersebut diperkirakan akan berpengaruh padasifat sensoris masing-masing fraksi distilat asap cair. Oleh karena itu penelitian ini bertujuan untuk mengetahuipengaruh suhu distilasi dan tingkat kondensor terhadap sifat sensoris masing-masing fraksi asap cair. Suhu yangdigunakan untuk proses distilasi adalah 90-100oC, 100-110oC, dan 110-120oC. Distilat dihasilkan dari 4 tingkat,yaitu tingkat pre-kondensasi, tingkat 1, tingkat 2, dan tingkat 3. Hasil penelitian menunjukkan masing-masingfraksi mempunyai komponen kimia dan sifat sensoris yang berbeda.
Co-Authors Anif Jamaluddin Ardina, Kania Shofi Ari Prasetyo Asri Nursiwi, Asri Ayouaz, Siham Bambang Sigit Amanto Bambang Sigit Amanto, Bambang Sigit Danang Purwanto Danar Praseptiangga Dendy Murdiyanto Desti Dwi Kusumawati, Desti Dwi Dhoni Hartanto Dian Rachmawanti Dian Rachmawanti Affandi Dwi Ishartani Dwi Ishartani Dwi Larasatie Nur Fibri Dwi Larasatie Nur Fibri Edhi Nurhartadi Endi Irfan Aryanto Fanny Widadie Fibri, Dwi Larasatie Nur Godras Jati Manuhara Gusti Fauza Gusti Fauza Gusti Fauza, Gusti Hanifah Ihsaniyati Isti Khomah Joel Garcia Juvinal Joko Riyanto Kamiilah, Diinah Salwa Koen Dewettinck Madani, Khodir Mardiyati, Nur Lathifah Mercy Bientri Yunindanova Muji Rahayu Nendika Dyah Ayu Murika Sari nuning setyowati Oktafiani Oktafiani, Oktafiani Oktafiani, Oktafiani Pardono Pardono Pardono Pardono Penatari, Resi Intan Prima Astuti Handayani Puji Astuti Purnama Darmadji Puspitasari, Aprilia Bertha R. Baskara Katri Anandito Ratna Dewi Kusumaningtyas Rohmah Fitri Utami Rokhmaniyah Rokhmaniyah, Rokhmaniyah Santosa, Fajar Julian Saputra, Muhammad Rhaufly Dwi Arga Septriyani Kaswindiarti Setyaningrum Ariviani Setyowati, Nuning Sigit Prabawa Siham Ayouaz Siham Ayouaz Siswanti Siswanti Siswanti Siswanti Suhartono Tabita Gita Sasti Wahyudi Wahyudi Wardani, Raden Roro Ilma Kusuma Wianto, Ardian Ozzy Widianto, Shafwan Rafif Widiyanto Widiyanto Windi Atmaka, Windi Yasmin Nabila Yudi Pranoto Yudiatna, Clara Cessa Putri Yulviatun, Anastriyani Zenita Mulya Astuti Zenita Mulya Astuti