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All Journal Teknotan: Jurnal Industri Teknologi Pertanian The Journal of Experimental Life Sciences (JELS) Jurnal Bahan Alam Terbarukan 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 PRIMA: Journal of Community Empowering and Services AGROMEDIA: Berkala Ilmiah Ilmu-ilmu Pertanian SEMAR 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

Author-ID : 539197

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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PENURUNAN DERAJAT KEASAMAN SALIVA PADA ANAK USIA 10-12 TAHUN YANG MENGKONSUMSI COKELAT HITAM SUKROSA, XYLITOL, DAN STEVIA Kaswindiarti, Septriyani; Saputra, Muhammad Rhaufly Dwi Arga; Yudiatna, Clara Cessa Putri; Widianto, Shafwan Rafif; Muhammad, Dimas Rahadian Aji; Praseptiangga, Danar; Murdiyanto, Dendy; Sari, Nendika Dyah Ayu Murika; Mardiyati, Nur Lathifah
B-Dent: Jurnal Kedokteran Gigi Universitas Baiturrahmah Vol 11, No 2 (2024): Vol. 11,No 2 (Desember 2024)
Publisher : Universitas Baiturrahmah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33854/jbd.v11i2.1649

Introduction: Chocolate is a widely consumed food, particularly by children. It is often considered a contributing factor to the development of dental caries due to its high sugar content, which can lead to the formation of dental caries. Aim: This study aimed to determine whether consuming dark chocolate sweetened with sucrose, xylitol, and stevia would reduce saliva acidity in children aged 10-12 years. Methods: Twenty-one children aged 10-12 years were given dark chocolate with three sweeteners: 30% sucrose, 30% xylitol, and 1% stevia. The subjects' saliva was collected 10 minutes after chewing chocolate with sucrose on day 1, chocolate with xylitol on day 2, and chocolate with stevia on day 3 for 30 seconds and then measured by a pH meter. The measurement was repeated thrice. Result: The difference in mean saliva pH before and after treatment with the three types of chocolate were analysed using the One-way ANOVA test. A decline in pH was observed in all treatment groups; however, the most significant decrease was observed in the sucrose chocolate group (0.34 ± 0.12), followed by the stevia chocolate group (0.26 ± 0.09), and the least significant decrease was observed in the xylitol chocolate group (0.14 ± 0.07). Conclusion: A statistically significant difference was observed in the decrease in saliva acidity among children aged 10-12 years who consumed dark chocolate containing sucrose, xylitol, and stevia

Pengaruh Tingkat Pengetahuan Dan Persepsi Konsumen Terhadap Kepuasan Pembelian Kopi Starbucks Berlabel Sustainability Di Kota Semarang Kustopo Budiraharjo dan Dimas Rahadian Aji Muhammad, Ahmad Faiz Armiano Syah,
AGROMEDIA: Berkala Ilmiah Ilmu-ilmu Pertanian Volume 42, No. 2 September 2024
Publisher : Sekolah Tinggi Ilmu Pertanian Farming Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47728/ag.v42i2.555

Penelitian ini bertujuan mengetahui pengaruh pengetahuan (X1), persepsi lingkungan (X2), persepsi kualitas (X3) dan persepsi harga (X4) terhadap kepuasan pembelian produk kopi Starbucks berlabel sustainability (Y). Lokasi penelitian yaitu di 10 gerai Starbucks di Kota Semarang. Populasi yang digunakan adalah pengunjung gerai Starbucks di Kota Semarang berusia 20 tahun ke atas. Sampel dalam penelitian ini berjumlah 100 orang. Metode penelitian yang digunakan adalah metode survey dengan pengambilan sampel menggunakan teknik non-probability sampling dengan pendekatan accidental sampling. Metode analisis yang digunakan dalam penelitian ini adalah analisis kuantitatif, yaitu regresi linier berganda, pengujian hipotesis dengan uji t dan uji F, serta analisis koefisien determinasi (R2). Pada uji t, diketahui tidak ada variabel yang berpengaruh secara parsial signifikan terhadap variabel Y. Dari uji F diketahui bahwa semua variabel independen tidak berpengaruh secara signfikan secara simultan terhadap variabel dependen. Besar pengaruh variabel independen terhadap variabel dependen adalah sebesar 5,3%.

Evaluating Arrowroot Starch Modification and Application in Wet Noodles Puspitasari, Aprilia Bertha; Manuhara, Godras Jati; Fibri, Dwi Larasatie Nur; Muhammad, Dimas Rahadian Aji
The Journal of Experimental Life Science Vol. 12 No. 1 (2022)
Publisher : Graduate School, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jels.2022.012.01.01

Increasing the Resistant Starch (RS) level in food products containing naturally high starch content is important as RS has been acknowledged as a functional food ingredient. The purpose of this study is to determine the effect of steam-cooling treatment on the characteristic of arrowroot starch and to investigate the feasibility of arrowroot-based RS application on wet noodles. The study used a Completely Randomized Design (CRD) with one factor which was the steam-cooling cycle. Later, the substitution of 5%, 10%, and 20% of modified arrowroot starches on wet noodles was used, and then the consumer test was carried out. The results showed that the RS content of arrowroot starch remained after steam-cooling treatment. The treatment, however, reduced the water content and the brightness of the starch. Subsequently, arrowroot starch substitution without or with modification also reduced the lightness and tensile strength of wet noodles. Also, wet noodles with modified arrowroot starch substitution were significantly different in color, taste, and aroma parameters but were still acceptable to the panelists at a maximum substitution of 20%. The formulated wet noodles with modified arrowroot starch contained RS of 34.02% (d/b), and therefore they can be categorized as foodstuffs with high RS levels.

Feasibility and sustainability evaluation of customary extraction methods of ginger bioactive compounds – A Review Ayouaz, Siham; Fibri, Dwi Larasatie Nur; Madani, Khodir; Muhammad, Dimas Rahadian Aji
Indonesian Food Science and Technology Journal Vol. 8 No. 2 (2025): Volume 8 Number 2, July 2025 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v8i2.31660

Abstract— Zingiber officinale Roscoe (ginger) contains a high concentration of bioactive phytochemicals, which are desirable because of their important properties. The choice of suitable extraction methods is essential for practical applications of the bioactive compounds as it determine the properties of the extractable compounds. Several customary methods have been widely used by the scientists to extract the bioactive compounds of ginger. In this paper, a critical analysis of relative advantages and disadvantages was carried out for 6 types of extraction processes namely hydrodistillation, maceration, Soxhlet extraction, solvent-solvent extraction, decoction and infusion. This review discusses the different conventional methods, followed by a discussion of the importance of advancing the extraction techniques considering the environmental benefit and efficiency of the process. The application of innovative developed technologies is deemed environmentally beneficial, more efficient in terms of extraction yield and eliminate the issues connected with traditional extraction processes. The advanced extraction techniques discussed in this paper include microwave-assisted extraction, ultrasound-assisted extraction, enzyme-assisted extraction and supercritical fluid extraction. The technical data that are available in this review paper are beneficial for the scientist and the industry who work with ginger extraction. A clear direction of future studies is offered in this paper in which researchers must investigate the possibility of applying the advanced extraction method for retrieving bioactive compounds from ginger as well as study degrading effects of each new technique on phytochemical compounds and their metabolites intermediates.

PENINGKATAN KAPASITAS DAN MUTU PRODUK DI IRT ANEKA SNACK BU MARNI Siswanti, Siswanti; Ariviani, Setyaningrum; Fauza, Gusti; Muhammad, Dimas Rahadian Aji; Ishartani, Dwi; Atmaka, Windi
Fruitset Sains : Jurnal Pertanian Agroteknologi Vol. 11 No. 6 (2024): February
Publisher : Institute of Computer Science (IOCS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35335/fruitset.v11i6.4881

Industri Rumah Tangga (IRT) “Aneka Snack Bu Marni” telah beroperasi selama 2 tahun dengan kegiatan bisnis berupa produksi beragam makanan ringan atau snack (pangsit goreng, kue unca, kerak nasi, dll.). Permintaan produk meningkat beberapa waktu terakhir, namun kapasitas produksi rata – rata terbatas pada 30 kg/bulan untuk pangsit goreng, 15 kg/bulan untuk kue unca, dan 5kg/bulan untuk kerak nasi. IRT ini menghadapi beberapa kesulitan seperti terbatasnya kapasitas pembuatan adonan hingga alat penggorengan yang tidak memadai. Brand awareness masyarakat terhadap produk IRT ini juga masih rendah karena kurangnya pengetahuan pemasaran produk oleh pemilik serta karyawan. Tim pengabdian masyarakat dari Universitas Sebelas Maret memilih IRT ini sebagai mitra untuk di bantu dalam penanggulangan beberapa isu tersebut melalui introduksi teknologi tepat guna. Kegiatan pengabdian masyarakat ini bertujuan untuk meningkatkan kapasitas produksi, menjamin kualitas produk, dan meningkatkan pemasaran produk di IRT Aneka Snack Bu Marni melalui introduksi-pelatihan beragam alat produksi (dough sheeter, kompor, fry-pan, dan sealer), introduksi meja stainless steel sebagai tempat bekerja, pelatihan pengemasan dan pembubuhan label produk serta pelatihan digital marketing. Kegiatan pengabdian masyarakat tersebut berhasil meningkatkan kapasitas produksi per hari (±30%), kualitas produk (elastisitas-homogenitas adonan dan pengemasan-label produk), nilai penjualan (±30%), dan jangkauan pemasaran (±2 kecamatan)

Innovation in the Application of Appropriate Technology and Marketing Strategies for Cashew Products in Kudi Village, Wonogiri Regency Riyanto, Joko; Astuti, Puji; Wianto, Ardian Ozzy; Penatari, Resi Intan; Prasetyo, Ari; Muhammad, Dimas Rahadian Aji
Unram Journal of Community Service Vol. 6 No. 4 (2025): December
Publisher : Pascasarjana Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/ujcs.v6i4.1284

Agricultural and livestock businesses need development towards a better direction. One of the potentials for developing livestock and agricultural businesses is found in Kudi Village, Wonogiri Regency. This area faces challenges such as extreme poverty, susceptibility to landslides, and drought due to its topographical conditions. This program focuses on empowering two main partners, namely Gapoktan Kudi Makmur in the agricultural sector. Situation analysis identified a number of priority issues, including: the cashew processing production process, which is still manual, unhygienic, and high-risk; limited market access and the absence of product standardization. The implementation of community service activities adopts a sequential five-stage methodology, namely socialization, training, technology application, mentoring and evaluation, as well as institutional strengthening to ensure sustainability. Monitoring and evaluation results show significant progress. Notable achievements that have been realized include improvements in the quality and quantity of cashews, the establishment of the 'Kudiro' product brand, increased production capacity, and the diversification of processed cashew products. The conclusion of this community service activity is that an integrative approach combining technology transfer, human resource capacity building, and institutional strengthening has proven effective in creating a sustainable impact. This community service program provides solutions to technical problems at the production level and builds a cashew agricultural economic ecosystem.

Developing the Quality Function Deployment Method by Integrating Kano Model and Sensory Profile Analysis into the House of Quality Matrix Fauza, Gusti; Wimaryana, Viska Wandhira; Prasetyo, Hari; Ariviani, Setyaningrum; Muhammad, Dimas Rahadian Aji; Affandi, Dian Rachmawanti
Teknotan: Jurnal Industri Teknologi Pertanian Vol 19, No 3 (2025): TEKNOTAN, Desember 2025
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jt.vol19n3.2

This study aims to enhance the effectiveness of the Quality Function Deployment (QFD) method for food product development by integrating the Kano model and sensory profile analysis using Quantitative Descriptive Analysis (QDA) into the House of Quality (HOQ) matrix. The Kano model was applied to identify and categorize customer expectations, while QDA was used to characterize the sensory attributes of four steamed brownie samples—one of which was the target for improvement. Twelve quality attributes were identified, comprising both intrinsic (taste, aroma, texture, appearance) and extrinsic (packaging, labeling, branding, distribution) factors. Kano analysis revealed that two attributes were classified as Attractive, eight as One-dimensional, and two as Indifferent. Sensory profiling showed key differences between the developed product and a superior competitor. HOQ analysis indicated that improvements in formulation (composition of ingredients) and packaging design were critical for increasing consumer satisfaction. Unlike conventional QFD, which primarily translates customer requirements into technical specifications, the proposed integrative approach explicitly distinguishes attributes based on their impact on satisfaction (via Kano) and links them to measurable sensory characteristics (via QDA). This combination provides clearer prioritization and more actionable insights for product developers. Therefore, this study offers a structured and consumer-focused strategy that strengthens QFD’s applicability in the food industry by improving both accuracy and relevance in decision-making.

Pendampingan pengolahan limbah kotoran sapi menjadi biogas menggunakan instalasi biodigester biogas dengan inovasi absorber di Desa Kebakalan Kabupaten Kebumen Suhartono Suhartono; Joko Riyanto; Dimas Rahadian Aji Muhammad; Muji Rahayu; Rokhmaniyah Rokhmaniyah; Ari Prasetyo
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 8, No 4 (2024): December
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v8i4.27706

Abstrak Desa Kebakalan, Kecamata Karanggayam, Kabupaten Kebumen, Provinsi Jawa Tengah menjadi salah satu desa yang banyak memiliki peternak sapi. Permasalahan yang dihadapi masyarakat peternak adalah minimnya pemahaman dan keterampilan peternak dalam pengelolaan limbah kotoran sapi. Tujuan pengabdian ini adalah mewujudkan Desa Kebakalan Kabupaten Kebumen sebagai desa mandiri bioenergi biogas sehingga kesejahteraan masyarakatnya meningkat. Kegiatan dilaksanakan di Desa Kebakalan Kabupaten Kebumen dengan peserta adalah peternak sapi yang berjumlah 78 peternak. Kegiatan dilaksanakan selama enam bulan yaitu bulan Januari sampai Juni 2024. Pelaksanaan dilakukan dengan menggunakan tiga tahapan yiatu persiapan, pelaksaan, dan evaluasi. Pelaksanaan memfokuskan kepada penggunaan IPTEK dalam melakukan pengelolaan limbah kotoran sapi. Selain itu dilakukan pula (1) instruksional dan dialog melalui kegiatan program penyuluhan menggunakan teknik FGD (Focus Group Disscusion) disertai dengan evaluasi kemajuan tingkat pengetahuan dan pemahaman materi, (2) pelatihan dengan peragaan pembuatan digester biogas skala rumah tangga dan produksi biogas, (3) metode percontohan pembuatan dan penerapan penggunaan biogas skala rumah tangga, (4) monitoring dan evaluasi berkelanjutan. Hasil pengabdian menunjukkan bahwa peternak memiliki pengetahuan dan keterampilan dalam pemanfaatan dan pengelolaan limbah kotoran sapi menjadi energi biogas. Kata kunci: absorber; biodigester; biogas; limbah kotoran sapi Abstract The village of Kebakalan, located in the Karanggayam Subdistrict, Kebumen Regency, Central Java Province, is one of the villages with a significant number of cattle farmers .The issue faced by livestock farmers is their limited understanding and skills in managing cow manure waste. The purpose of this community service program is to make Kebakalan Village in Kebumen Regency an independent bioenergy biogas village, thereby improving the welfare of its community. The program is carried out in Kebakalan Village, Kebumen Regency, with participants being cattle farmers there are 78 cattle farmers. The activities will be conducted over six months, from January to June 2024. The implementation includes three stages: preparation, execution, and evaluation. The focus is on utilizing science and technology in managing cow manure waste. In addition, the program includes (1) instructional and dialog sessions through extension programs using Focus Group Discussion (FGD) techniques, accompanied by evaluations of participants' knowledge and understanding progress, (2) training on household-scale biogas digester construction and biogas production, (3) demonstration of household-scale biogas production and application, and (4) ongoing monitoring and evaluation. The results indicate that farmers gained knowledge and skills in utilizing and managing cow manure waste into biogas energy. Keywords: absorber; biodigester; biogas; cow manure waste

Towards a Circular Bioeconomy in Cacao Bean Shells: Recent Valorization Pathways and Potential Applications in Food Powder Formulations–A Review Sanchez, Philip Donald C; Hashim, Norhashila; Basri, Mohd Salahuddin Mohd; Saari, Nazamid Bin; Muhammad, Dimas Rahadian Aji
Caraka Tani: Journal of Sustainable Agriculture Vol 41, No 1 (2026): January
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/carakatani.v41i1.110679

Cacao bean shells (CBS), a by-product of chocolate production known for their rich content of bioactive, nutritional, and functional compounds, have gained increasing attention in recent years as part of circular bioeconomy strategies. In the framework of valorization, CBS has been widely explored for diverse applications, including as a fuel, feed, fiber, and nutraceuticals. However, despite its industrial potential, no comprehensive review has yet addressed its valorization pathways, particularly its viability as an ingredient in food powder formulations. Therefore, this review examines the potential of CBS as a food powder resource and evaluates its feasibility as functional ingredient in food systems, focusing on formulation techniques, processing technologies, and the assessment of techno-functional properties. This comprehensive review further examines the potential utilization of CBS powder in food formulations and its corresponding feasibility as an admixture for premix powder formulations. The findings indicate that the valorization of CBS powder in food formulations remains largely unexplored, with only a limited number of studies investigating its application in baked systems. Overall, this review highlights significant opportunities for further exploration of CBS valorization, particularly its potential as an admixture in instant premix powder formulations, as current applications primarily rely on direct incorporation. This review serves as foundational knowledge for food processors and researchers committed to circular economy principles, with a strong interest in the development of innovative food products derived from CBS powder.

PENGARUH SUHU DISTILASI DAN TINGKAT KONDENSOR TERHADAP SIFAT SENSORIS DISTILAT ASAP CAIR Muhammad, Dimas Rahadian Aji; Darmadji, Purnama; Pranoto, Yudi
Jurnal Teknologi Hasil Pertanian Vol 4, No 2 (2011)
Publisher : Universitas Sebelas Maret (UNS)

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 Ari Prasetyo Asri Nursiwi, Asri Astuti, Zenita Mulya Ayouaz, Siham Azarine, Cantika Aurellia Bambang Sigit Amanto Bambang Sigit Amanto, Bambang Sigit Bara Yudhistira, Bara Basri, Mohd Salahuddin Mohd Danang Purwanto Danar Praseptiangga Dendy Murdiyanto Desti Dwi Kusumawati, Desti Dwi Dhoni Hartanto Dian Rachmawanti Dian Rachmawanti Affandi Dian Rachmawanti Affandi, Dian Rachmawanti Dwi Ishartani Dwi Larasatie Nur Fibri Dwi Larasatie Nur Fibri Edhi Nurhartadi Endi Irfan Aryanto Fanny Widadie Fibri, Dwi Larasatie Nur Godras Jati Manuhara Gultom, Xaviera Angelica Gusti Fauza Gusti Fauza Gusti Fauza, Gusti Hanifah Ihsaniyati Hari Prasetyo Hary Suswanto Hashim, Norhashila Hawari, Muhammad Zulfan Isti Khomah Joel Garcia Juvinal Joko Riyanto Joko Riyanto Juvinal, Joel Garcia Kamiilah, Diinah Salwa Koen Dewettinck Madani, Khodir Majida, Sechatabina Shahia Mercy Bientri Yunindanova Muji Rahayu Nendika Dyah Ayu Murika Sari Novitasari, Dian Rizqi nuning setyowati Nur Lathifah Mardiyati Nur’aini, Arina Oktafiani Oktafiani, Oktafiani Oktafiani, Oktafiani Pardono Pardono Pardono Pardono Penatari, Resi Intan Prasetyo, Habib Achmad Prima Astuti Handayani Puji Astuti Purnama Darmadji Puspitasari, Aprilia Bertha R. Baskara Katri Anandito Rafli, Sultan Ramadhani, Putri Wulan Ratna Dewi Kusumaningtyas Riyanto, R Benny Rohmah Fitri Utami Rokhmaniyah Rokhmaniyah, Rokhmaniyah Saari, Nazamid Bin Sanchez, Philip Donald C Santosa, Fajar Julian Saputra, Muhammad Rhaufly Dwi Arga Sasti, Tabita Gita Sefrienda, Ardiba Rakhmi Septriyani Kaswindiarti Setyaningrum Ariviani Setyowati, Nuning Sigit Prabawa Siham Ayouaz Siham Ayouaz Siswanti Siswanti Sucihatiningsih Dian Wisika Prajanti Suhartono, Suhartono Wahyudi Wahyudi Wardani, Raden Roro Ilma Kusuma Wianto, Ardian Ozzy Widianto, Shafwan Rafif Widiyanto Widiyanto Widya Hary Cahyati Wimaryana, Viska Wandhira Windi Atmaka, Windi Yasmin Nabila Yudi Pranoto Yudiatna, Clara Cessa Putri Yulviatun, Anastriyani Zenita Mulya Astuti

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