Article Per Year (5 Year)
p-Index From 2021 - 2026
4.337
P-Index
This Author published in this journals
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
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

Published : 31 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 31 Documents
Search

 1   2   3   4 
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)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (121.818 KB) | DOI: 10.20961/jthp.v14i1.43696

Abstract

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.
Examining the Quality Enhancement and Antioxidant Properties of White Compound Chocolate Formulated with Pineapple Powder (Ananas comosus L.) Dimas Rahadian Aji Muhammad; Arina Nur’aini; Ardiba Rakhmi Sefrienda; Siswanti Siswanti; Asri Nursiwi; Joel Garcia Juvinal
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

Abstract

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.
Towards a Circular Bioeconomy in Cacao Bean Shells: Recent Valorization Pathways and Potential Applications in Food Powder Formulations–A Review Philip Donald C Sanchez; Norhashila Hashim; Mohd Salahuddin Mohd Basri; Nazamid Bin Saari; Dimas Rahadian Aji Muhammad
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

Abstract

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.
Aplikasi Teknologi Tepat Guna untuk Meningkatkan Mutu Madu Klanceng dan Propolis Gusti Fauza; Siswanti Siswanti; Setyaningrum Ariviani; Dwi Ishartani; Windi Atmaka; Dimas Rahadian Aji Muhammad; Sultan Rafli; Habib Achmad Prasetyo
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

Abstract

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 Dwi Ishartani; Setyaningrum Ariviani; Siswanti Siswanti; Gusti Fauza; Dimas Rahadian Aji Muhammad; Windi Atmaka
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

Abstract

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".
Introduksi Teknologi Tepat Guna pada Industri Rumah Tangga (IRT) “Rambak Eco” Surakarta untuk Meningkatkan Efisiensi Proses Produksi dan Kualitas Produk Setyaningrum Ariviani; Lia Umi Khasanah; Dwi Ishartani; Siswanti Siswanti; Windi Atmaka; Gusti Fauza; Dimas Rahadian Aji Muhammad; Muhammad Zulfan Hawari
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

Abstract

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 Bara Yudhistira; Dimas Rahadian Aji Muhammad; R Benny Riyanto; Hary Suswanto; Dian Rizqi Novitasari; Cantika Aurellia Azarine; Putri Wulan Ramadhani; Sechatabina Shahia Majida; Xaviera Angelica Gultom; Widya Hary Cahyati; Sucihatiningsih Dian Wisika Prajanti
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

Abstract

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 
Innovation in the Application of Appropriate Technology and Marketing Strategies for Cashew Products in Kudi Village, Wonogiri Regency Joko Riyanto; Puji Astuti; Ardian Ozzy Wianto; Resi Intan Penatari; Ari Prasetyo; Dimas Rahadian Aji Muhammad
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

Abstract

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.
Panelist acceptance level on milk chocolate bar with cinnamon (Cinnamomum burmannii) powder addition INTAN NISA RASULUNTARI; DIMAS RAHADIAN AJI MUHAMMAD; DANAR PRASEPTIANGGA
Nusantara Bioscience Vol. 8 No. 2 (2016)
Publisher : Smujo International

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13057/nusbiosci/n080226

Abstract

Abstract. Rasuluntari IN, Muhammad DRA, Praseptiangga D. 2016. Panelist acceptance level on milk chocolate bar with cinnamon (Cinnamomum burmannii) powder addition. Nusantara Bioscience 8: 297-300. Among confectionery products, milk chocolate bar is the most popular product. The development of Indonesian cocoa agroindustry and chocolate signature with special characteristics are required since Indonesia is the third largest cocoa producing country in the world. The effects of cinnamon powder addition in milk chocolate and its impact on the consumer acceptance of milk chocolate were evaluated in this study. Cinnamon-enriched milk chocolates were formulated by completely randomized design (CRD) with one factor which was concentration of cinnamon powder (5%; 10%; and 15%). Sensory evaluation (color, aroma, taste, appearance, overall) were determined by hedonic test with scoring method. The results showed that the level of panelist acceptance decreased with increasing concentrations of cinnamon powder added. Milk chocolate bar with the addition of 5% of cinnamon powder had the highest level of acceptance and preferences for some of the sensory attributes evaluated.
Effect of cinnamon essential oils addition in the sensory attributes of dark chocolate MUHAMMAD ISA DWIJATMOKOa; DANAR PRASEPTIANGGA; DIMAS RAHADIAN AJI MUHAMMAD
Nusantara Bioscience Vol. 8 No. 2 (2016)
Publisher : Smujo International

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13057/nusbiosci/n080227

Abstract

Abstract. Dwijatmoko MI, Praseptiangga D, Muhammad DRA. 2016. Effect of cinnamon essential oils addition in the sensory attributes of dark chocolate. Nusantara Bioscience 8: 301-305. Chocolate is one of the most popular confectionery products in the world. The increasing demand for healthy foods has led to rapid growth in innovative healthy chocolate. Cinnamon (Cinnamomum burmanii) has been widely used as flavoring agent in the food product as well as has been proven to have benefit for human well-being. This study aims to investigate the effect of cinnamon essential oils added in dark chocolate on consumer acceptance. A hedonic test using untrained panelists was performed in this research. The result showed that the presence of the cinnamon essential oils changed significantly on the panelist acceptability to the chocolate.
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 Muji Rahayu 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 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