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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 Journal of Physics and Its Applications 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 Nusantara Bioscience

Dimas Rahadian Aji Muhammad

Universitas Sebelas Maret

Author-ID : 539197

Agriculture, Biological Sciences & Forestry Humanities Astronomy Biochemistry, Genetics & Molecular Biology Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences 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 Physics Public Health Social Sciences Other

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Identification and Reduction of Bitter Taste Determinant Compounds in Chocolate Spread Formulated with Candlenut Zenita Mulya Astuti; Dwi Larasatie Nur Fibri; Siham Ayouaz; Dimas Rahadian Aji Muhammad
Caraka Tani: Journal of Sustainable Agriculture Vol 39, No 1 (2024): April
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/carakatani.v39i1.80167

Candlenuts can be used as a substitute in producing chocolate spread due to their high-fat content. However, the limitation of using candlenut in the spread formulation is the existence of a bitter taste. This study aimed to investigate the effect of sodium bisulfite and sodium bicarbonate soaking treatment (100, 300, and 500 ppm) on reducing the bitter taste of candlenut seed. In order to reach the goal, bitter compounds of candlenut and chocolate spread were identified using Liquid chromatography-mass spectrometry (LC-MS). The sensory characteristics of chocolate spread were profiled using the Rate All That Apply (RATA) descriptive method. It was shown that the panelists identified 14 sensory attributes in the samples, one of which was bitter taste. Treatment with sodium bisulfite, as well as sodium bicarbonate at the level of 300 ppm, reduced the intensity of the bitter taste. The treatment reduced flavonoid and tannin levels by 85.21% and 82.08% in candlenut seeds. It also reduced flavonoid and tannin levels by 88.47% and 72.71% in chocolate spread, respectively. LC-MS identified 13 compounds that cause the bitter taste, namely quercetin, oleuropein, kaemferol, resveratrol dimer, luteolin, epicatechin, theobromine, caffeine, iso-humolones, colaflavone, chlorogenic acid, feruloyl-caffeoylquinic acid, and coumaroylquinic acid. This study creates a new technique for producing chocolate spread formulated with candlenuts with lower bitterness levels.

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)

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

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.

KARAKTERISTIK BROWNIS COKELAT KUKUS BERBAHAN DASAR PATI GARUT DENGAN SUBTITUSI PARSIAL TEPUNG JEWAWUT Muhammad, Dimas Rahadian Aji; Sasti, Tabita Gita; Siswanti, Siswanti; Anandito, R. Baskara Katri
Jurnal Teknologi Hasil Pertanian Vol 12, No 2 (2019): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Tujuan penelitian ini adalah untuk mengetahui karakteristik sensoris, fisik, dan gizi brownies cokelat kukus berbahan dasar pati garut dengan subtitusi tepung jewawut (25%, 50%, 75%). Produk yang mempumyai nilai tertinggi dalam uji kesukaan konsumen adalah brownis cokelat kukus yang dibuat dari pati garut dan tepung jewawut dengan perbandingan 50:50. Oleh karena itu, sampel ini selanjutnya dipilih untuk digunakan dalam penelitian tahap selanjutnya. Sampel brownis cokela terpilih mempunyai kadar air 28,2%, kadar abu 1,8%, kadar protein 8,7%, kadar lemak 21,6%, kadar karbohidrat 77,1%, dan serat pangan 3,1%. Brownis cokelat kukus dengan subtitusi 50% tepung jewawut memberikan kontribusi sebesar 10% dari total kebutuhan sehari serat pangan golongan anak usia 5-6 tahun, sehingga dapat dipertimbangkan sebagai makanan sumber serat bagi kelompok konsumen anak-anak pada rentang usia tersebut.

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

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