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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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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.

PENGGUNAAN PEMANIS RENDAH KALORI STEVIA PADA VELVA TOMAT (Lycopersicum esculentum mill) Astuti, Zenita Mulya; Ishartani, Dwi; Muhammad, Dimas Rahadian Aji
Jurnal Teknologi Hasil Pertanian Vol 14, No 1 (2021): Februari
Publisher : Universitas Sebelas Maret (UNS)

The purpose of this research was to determine the effect of velva tomato formula with different proportions of sugar and stevia on the physical, chemical, and sensory of tomato velva. The best tomato velva with sweetener stevia was then determined based on the physical, chemical and sensory characteristics. This research used a completely randomized design (RAL) of one factor which was the propotions of sweetener stevia (K: 50 g sucrose; F1: 39.5 g sucrose and 0.75 g stevia; F2: 29 g sucrose and 1.5g stevia; F3: 19.5 g sucrose and 2.25 g stevia; and F4: 8 g sucrose and 3 g stevia). The result show tat propotions of stevia significantly affects physical characteristics (total dissolved solids, melting power, and overrun), chemical (total calories), and sensory (taste, texture, and overall). While the formula modification has no significant effect on vitamin C and lycopene content. The more proportion of stevia and the less proportion of sucrose reduced total calories, melting power, and total dissolved solids and at the same time increased overrun. The most preferred formula was F1 (39,5g sugar and 0,75g stevia sweetener) which has an overrun of 28.09%, total dissolved solids of 8.43 oBrix, melting power of 13.09 minutes and total calories of 328.65 cal/g.

Aplikasi Teknologi Tepat Guna untuk Meningkatkan Mutu Madu Klanceng dan Propolis Fauza, Gusti; Siswanti, Siswanti; Ariviani, Setyaningrum; Ishartani, Dwi; Atmaka, Windi; Muhammad, Dimas Rahadian Aji; Rafli, Sultan; Prasetyo, Habib Achmad
PRIMA: Journal of Community Empowering and Services Vol 10, No 1 (2026): June
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/prima.v10i1.109933

Application of Frozen Storage Technology to Maintain the Quality of Klanceng Honey and Propolis. Klanceng honey and propolis are high-value products from stingless bee cultivation, yet their quality is often constrained by high moisture content, poor harvest hygiene, and limited storage technology. The Small and Medium Enterprise (SME) “Madu Klanceng Ceper” faces challenges including a short shelf life (two months), substandard packaging, and limited production capacity. This community service program aimed to enhance product quality and shelf life through improved production tools, frozen storage technology, and packaging development. Activities included training on food dehydrator use to lower honey moisture, provision of protective equipment and honey extractors to improve hygiene and efficiency, supply of freezer boxes to delay fermentation and expand storage capacity, and dissemination of packaging and labeling standards. The program resulted in reduced honey moisture (0,97%) compared to the previous product. The observation of product shelf life showed that up to the sixth month there were no signs of deterioration, and no gas ormation was observed in the honey as a result of fermentation. In addition, the harvesting time decreased from three hours to one hour, and the packaging became safer, more attractive, and more informative.

Home Industry Assistance Upgrades Sambel Pecel Mbak Nur’s Production Capacity and Product Quality Ishartani, Dwi; Ariviani, Setyaningrum; Siswanti, Siswanti; Fauza, Gusti; Muhammad, Dimas Rahadian Aji; Atmaka, Windi
PRIMA: Journal of Community Empowering and Services Vol 9, No 2 (2025): December
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/prima.v9i2.80205

Sambel pecel home industry, founded by Tri Nurhayati, sells sambel pecel (pecel sauce) products under the brand “Sambel Pecel Mbak Nur". As a newcomer, “Sambel Pecel Mbak Nur" already had quite a lot of enthusiasts. However, the production capacity had only reached 20 kgs/month due to constraints on the equipment. “Sambel Pecel Mbak Nur” had only a small capacity of the chopper, so the production process ran inefficiently. Excess oil of the product is also a problem, causing shorter product shelf life. Another problem was less attractive packaging and labelling, as it only used thin, clear, flat polypropylene plastic bags as primary packaging and thin, clear, flat polyethylene plastic as secondary packaging, with limited information on the label. The last problem faced was the limited demand and market reach. The aims of this program were to increase the production capacity of sambel pecel, improve product quality, improve product packaging and labelling, increase the number of sales, and expand marketing reach. This community service activity has introduced appropriate technology at the home industry “Sambel Pecel Mbak Nur" by introducing a larger capacity chopper and a spinner to drain excess oil. This activity has also improved the product packaging by introducing thick standing pouches, plastic, and thicker mica plastic as secondary packaging with a more informative label, so that the product is better protected and more attractive. Increased market reach has been attempted with digital marketing training. From the evaluation conducted, it can be seen that the introduction of appropriate technology and training in e-marketing was able to upgrade production capacity and product quality of “Sambel Pecel Mbak Nur".

Introduction of Appropriate Technology at IRT “Rambak Eco” Surakarta to Increase the Production Process Efficiency and Product Quality Ariviani, Setyaningrum; Khasanah, Lia Umi; Ishartani, Dwi; Siswanti, Siswanti; Atmaka, Windi; Fauza, Gusti; Muhammad, Dimas Rahadian Aji; Hawari, Muhammad Zulfan
PRIMA: Journal of Community Empowering and Services Vol 9, No 1 (2025): June
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/prima.v9i1.94570

Introduction of Appropriate Technology at Home Industry (HI) “Rambak Eco” Surakarta to Increase the Production Process Efficiency and Product Quality. The home industry (HI) "Rambak Eco" produces unfried and fried crackers. IRT "Rambak Eco" has limited production capacity, reaching 10 kg of flour per day, so it has been unable to meet market demand. This limited production capacity is caused by the low efficiency of the production process, especially the cracker-slicing process, which still uses manual equipment consisting of knives and cutting boards. Apart from that, the IRT "Rambak Eco" also experienced problems related to inconsistent product quality. The inconsistent quality of cracker products is caused by the low understanding of Good Manufacturing Practices (GMP) for the Home Industry, manual packaging using PE plastic bags without labelling, and the manual slicing process impact on the thickness of the products was not uniform. Efforts to resolve the "Rambak Eco" home industry problems were carried out through community service activities, including introducing a semi-automatic cracker slicer, GMP training, and packaging and labelling. Based on the evaluation, the community service activities increased the efficiency of the “rambak” cracker production process and improved product quality at the "Rambak Eco" HI. The process efficiency was demonstrated by reducing the cracker's slicing process from 30 minutes/Kg to 10 minutes/Kg and the drying process from 9 to 4 hours. Improving product quality includes uniform shape and size of crackers and unfried and fried cracker products packaged in attractive packaging with informative labels.

Optimalisasi Sektor Pertanian Sayur sebagai Produk Unggulan Berbasis Pemberdayaan Masyarakat di Desa Kopeng, Kabupaten Semarang Yudhistira, Bara; Muhammad, Dimas Rahadian Aji; Riyanto, R Benny; Suswanto, Hary; Novitasari, Dian Rizqi; Azarine, Cantika Aurellia; Ramadhani, Putri Wulan; Majida, Sechatabina Shahia; Gultom, Xaviera Angelica; Cahyati, Widya Hary; Prajanti, Sucihatiningsih Dian Wisika
SEMAR (Jurnal Ilmu Pengetahuan, Teknologi, dan Seni bagi Masyarakat) Vol 15, No 1 (2026): Mei
Publisher : LPPM UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/semar.v15i1.110509

Sekolah Desa Kopeng, Kabupaten Semarang, memiliki lahan pertanian yang sebagian besar digunakan untuk budidaya hortikultura. Namun, sektor ini masih menghadapi berbagai kendala yang menghambat optimalisasi pertanian. Permasalahan tersebut dibagi menjadi dua aspek, yaitu aspek produksi dan manajemen. Permasalahan pada aspek produksi antara lain: Minimnya fasilitas pascapanen yang sesuai dengan standar pemasaran modern; Keterbatasan sarana produksi untuk diversifikasi produk olahan; dan Keterbatasan Keterampilan dalam Pengolahan Produk. Pada aspek manajemen, permasalahan yang terjadi adalah Kurangnya pemahaman mengenai standar mutu dan sertifikasi produk; Minimnya keterampilan dalam manajemen produksi dan pemasaran; Kurangnya keterampilan dalam pengolahan produk dan inovasi diversifikasi; dan Kelembagaan petani atau kelompok usaha tani masih lemah dalam hal struktur organisasi dan tata kelola. Solusi yang ditawarkan adalah: 1) Teknologi Tepat Guna (TTG), 2) Diversifikasi olahan produk. 3) Pelatihan dan pemberdayaan masyarakat cara membuat keripik yang lebih baik, 4) Peningkatan kapasitas dan kompetensi SDM, 5) Pendampingan manajemen kelembagaan, dan 6) Sertifikasi Produk. Metode pelaksanaan kegiatan adalah dengan 1) Sosialisasi, 2) Pelatihan, 3) Pendampingan dan Evaluasi, dan 4) Keberlanjutan Program. Kata kunci: Kopeng; Pelatihan; Pertanian Sayur; Produk Unggulan; TTG

Examining the Quality Enhancement and Antioxidant Properties of White Compound Chocolate Formulated with Pineapple Powder (Ananas comosus L.) Muhammad, Dimas Rahadian Aji; Nur’aini, Arina; Sefrienda, Ardiba Rakhmi; Siswanti, Siswanti; Nursiwi, Asri; Juvinal, Joel Garcia
AgriHealth: Journal of Agri-food, Nutrition and Public Health Vol 7, No 1 (2026): April
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.v7i1.116139

Efforts to enhance the antioxidant activity of white compound chocolate, a type of chocolate with the lowest phenolic content, can be achieved by incorporating additional fruit-based active ingredients. Pineapple powder is a promising ingredient for chocolate formulation due to its distinctive flavor characteristics and potential bioactive compounds. This study aimed to investigate the effects of varying pineapple powder concentrations and grinding durations on the physical and chemical properties of white compound chocolate formulated with pineapple powder. The study utilized a factorial completely randomized design (CRD) with 2 factors: pineapple powder concentration (15%, 20%, and 25%) and the grinding duration (2.5, 5, and 7.5 hours). The experiment was conducted in triplicate. The results indicated that L* was significantly reduced with the addition of 20% and 25% pineapple powder. At the same time, chocolate hardness was significantly higher than the control, especially with the 25% pineapple powder addition and grinding times of 5 and 7.5 hours. The incorporation of pineapple powder increased the moisture content of the chocolate from 1.3 to 2%. Volatile compounds, such as δ-Caprolactone, benzyl valerate, benzaldehyde, 2,4-dihydroxy-, γ-Decalactone, 5-hydroxymethylfurfural, were detected in the formulated chocolate. Incorporating 25% pineapple powder increased phenolic and flavonoid content by almost fourfold. Thus, it significantly improved the antioxidant activity of the chocolate in terms of DPPH and ferric reducing antioxidant power (FRAP). Variations in grinding duration did not significantly affect the physical and chemical properties. The results of this study create new opportunities for the food industry to develop innovative chocolate variants.

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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