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All Journal agriTECH J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Jurnal Teknologi Hasil Pertanian Indonesian Sugar Research Journal Jurnal Pengabdian Masyarakat Bangsa

Achmad Ridwan Ariyantoro, Achmad Ridwan

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Author-ID : 541984

Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Environmental Science Health Professions Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences

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Karakteristik Fisikokimia Tepung Koro Pedang (Canavalia ensiformis) Termodifikasi dengan Variasi Konsentrasi Asam Laktat dan Lama Perendaman Achmad Ridwan Ariyantoro; Dian Rachmawanti; Imro'ah Ikarini
agriTECH Vol 36, No 1 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This study was aimed to investigated physicochemical characteristic of modified jack bean flour (Canavalia ensiformis) with various lactic acid concentration and soaking time. This study used factorial random design with two factors: lactic acid concentration (0.5%, 1%, 1.5%) and soaking time (30 and 60 minutes) with three sample repetition and two analysis repetition. The result of study showed that increased lactic acid concentration and soaking time could increased amylose content, water absorption capacity, solubility, swelling pawer, and whiteness degree of jack bean flour modified, but decereased the moisture content and protein content of jack bean flour modified.ABSTRAKPenelitian ini bertujuan untuk mengetahui karakteristik fisikokimia tepung koro pedang (Canavalia ensifarmis) termodifikasi yang dihasilkan dari pemberian perlakuan asam laktat berbagai konsentrasi dan lama perendaman. Penelitian ini menggunakan rancangan acak faktorial dengan dua faktor yaitu konsentrasi asam laktat (0,5%, 1%, 1,5%) dan lama perendaman (30 menit dan 60 menit) dengan 3 kali ulangan sampel dan 2 kali ulangan analisis. Hasil penelitian menyatakan bahwa semakin besar konsentrasi asam laktat dan semakin lama waktu perendaman cenderung meningkatkan kandungan amilosa, daya serap air, kelarutan, swelling pawer, dan derajat putih tepung koro pedang termodifikasi, namun menurunkan kadar air dan kadar protein tepung koro pedang termodifikasi.

The Inovasi Produk dan Strategi Mempertahankan Market Share Minuman Herbal: Product Innovation and Strategy to Maintain Market Share of Herbal Drinks Choiroel Anam Anam; Danar Praseptiangga; Achmad Ridwan Ariyantoro; Anastriyani Yulviatun; Mu’adz Mu’adz
J-Dinamika : Jurnal Pengabdian Masyarakat Vol 7 No 2 (2022): Agustus
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/j-dinamika.v7i2.2933

Trend konsumsi minuman herbal yang telah berkembang pesat baik secara domestik maupun mancanegara menjadikan usaha jamu instan sebagai ide bisnis yang menjanjikan. Produk jamu instan juga mengalami kenaikan permintaan selama pandemi Covid-19. Namun dalam mempertahankan eksistensi dari suatu bisnis diperlukan inovasi produk dan bagiamana strategi dalam mempertahankan pasar. Oleh karena itu tujuan dari artikel ini yaitu bagaimana mempertahankan market share melalui strategi pemasaran dan inovasi produk studi kasus pada UKM minuman herbal Polanmadu. Metode yang digunakan pada pendampingan ini meliputi survey pasar, pelatihan digital marketing, program kurasi, dan pelayanan prima. Hasil dari pendampingan ini menunjukan adanya kenaikan produktivitas UKM dalam memproduksi produk jamu instan. Pendistribusian produk juga telah berhasil diperluas hingga ke 10 tempat pendistribusian. Diversifikasi produk telah berkembang hingga menjadi 8 varian produk dan telah terjadi permintaan secara online melalui platform digital marketplace.

Penyusunan Peta Desa Dalam Kegiatan Kuliah Kerja Nyata (KKN) di Desa Jatirejo Kecamatan Giritontro Kabupaten Wonogiri Ariyantoro, Achmad Ridwan; Ramadhan, Rizal Rizqi; Utami, Isnaini Galih; Sevendari, Lila Ulfa; Karsana, Muhammad Fatiha Rahmanda; Primasari, Nadia Feranita; Wardani, Winda Wahyu; Naura, Hasna Aisya; Saputra, Ridwan Dwi; Bagani, Sola Gratia; Wandari, Lisa Dewi
Jurnal Pengabdian Masyarakat Bangsa Vol. 2 No. 7 (2024): September
Publisher : Amirul Bangun Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59837/jpmba.v2i7.1357

Desa Jatirejo merupakan desa yang terletak di Kecamatan Giritontro, Kabupaten Wonogiri, merupakan desa dengan mayoritas penduduk bekerja sebagai petani dan buruh serabutan. Desa ini menjadi mitra Universitas Sebelas Maret (UNS) dalam pelaksanaan Kuliah Kerja Nyata (KKN) mahasiswa. Kegiatan KKN ini bertujuan untuk menyusun peta desa yang berfungsi sebagai pendukung pembangunan di Desa Jatirejo. Metode yang diterapkan meliputi tahapan persiapan, survey lapangan, penyusunan peta administrasi, verifikasi, serta pencetakan dan serah terima peta kepada pihak desa. Tim pelaksana memiliki tugas utama dalam memfasilitasi dan membimbing aparat desa selama proses tersebut. Hasil dari kegiatan ini adalah peta administrasi Desa Jatirejo yang mencakup informasi tentang batas wilayah administrasi desa, RW, RT, jaringan jalan, serta perairan.

Analisa Indeks Glikemik Sari Tebu Alami, Nira Serbuk, dan Gula Kristal Putih dengan Metode In Vivo dan Metode In Vitro Yuliatun, Simping; Wicaksono, Pius Pandu Bintang; Ariyantoro, Achmad Ridwan
Indonesian Sugar Research Journal Vol 3, No 2 (2023): Indonesian Sugar Research Journal
Publisher : Pusat Penelitian Perkebunan Gula Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54256/isrj.v3i2.114

Informasi glikemik indeks (IG) dapat digunakan untuk membantu konsumen dalam memilih makanan dan mengurangi resiko terhadap penyakit diabetes. Tujuan penelitian ini untuk mengetahui IG dan korelasi metode in-vitro dan in-vivo dalam penentuan IG pada sari tebu alami (STA), nira serbuk (NS) dan gula kristal putih (GKP). Analisa IG dengan metode in vivo dilakukan menggunakan partisipan (manusia). Respon gula darah selama 2 jam diukur setelah diberi asupan makanan contoh. Metode in vitro prediksi indeks glikemik dilakukan dengan membuat simulasi sistem pencernaan di luar tubuh. Glukosa yang dibebaskan dari contoh yang dicerna secara in vitro selama 2 jam di bandingkan acuan (glukosa). Analisis statistik dilakukan untuk uji t berpasangan dan korelasi indeks glikemik pada metode in vivo dan in vitro. Hasil penelitian menunjukkan nilai indeks glikemik secara in vivo dari contoh STA, NS dan GKP berturut-turut 57,96 (IG sedang); 77,37 (IG tinggi); dan 85,78 (IG tinggi). Pengujian in vitro dari contoh STA, NS dan GKP menunjukkan nilai indeks glikemik berturut-turut 62,6 (IG sedang), 76,7 (IG tinggi) dan 86,3 (IG tinggi). Hasil uji t menunjukkan metode in vitro dapat diterima untuk menggantikan metode in vivo. Pengujian IG metode in vitro dan in vivo memiliki korelasi kuat (r = 0,9188) dan positif.

Analisis Tingkat Kepentingan dan Kepuasan Konsumen Terhadap Penerapan Keamanan Pangan di Toko Brownies Cinta Fiorentina, Mellenia Putri; Ariyantoro, Achmad Ridwan
Jurnal Teknologi Hasil Pertanian Vol 17, No 1 (2024): Februari
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v17i1.72105

This study aimed to determine the level of interest and consumer satisfaction with implementing food safety in Brownies Cinta Mojosongo Urban Village, Surakarta. This quantitative descriptive study uses a sample of 100 Brownies Cinta customers who have visited Brownies Cinta twice. Data collection uses the survey method, and data analysis uses two analytical techniques: the CSI (Customer Satisfaction Index) method and the IPA (Importance Performance Analysis) method. The results showed that the order of importance of food safety indicators from the most important were buildings and facilities, production equipment, storage, production location/environment, process control, employee health and hygiene, water supply, hygiene facilities (hand washing), employee training, facilities hygiene (COVID protocol). The analysis results on the CSI method obtained a value of 84.54%, which means that consumers are satisfied with the food safety implementation carried out by Brownies Cinta Mojosongo. The analysis using the IPA method shows that the food safety indicator that needs to be improved is the production location/environment.

PHYSICAL, CHEMICAL, AND ORGANOLEPTIC CHARACTERISTICS OF RICE ANALOG MADE FROM MOCAF, CORN FLOUR (Zea mays L.), AND MUNG BEAN SPROUT FLOUR (Vigna radiata L.) Yulviatun, Anastriyani; Purnamasari, Suci; Ariyantoro, Achmad Ridwan; Atmaka, Windi
Jurnal Teknologi Hasil Pertanian Vol 15, No 1 (2022): Februari
Publisher : Universitas Sebelas Maret (UNS)

The food intake of Indonesian people includes a typically high amount of rice. However, the domestic production of rice has not fulfilled the needs. Therefore, a rice analog whose characteristics resemble rice could be an alternative rice substitute. The rice analog discussed in this study was made from a combination of mocaf, cornflour, and mung bean sprout flour. The study aimed to discover the effect of different combinations of the three main ingredients on rice analog's chemical and physical characteristics, to obtain the best formulation based on sensory evaluation, and to evaluate its chemical and physical properties.This study began with the manufacture of mung bean sprout flour and then the manufacture of rice analog. This study was conducted by completely randomized design (CRD) with a ratio between mocaf and mung bean sprout flour as the single factor. The 5 formulas to be assessed were F1 (50%:10%), F2 (40%:20%), F3 (30%:30%), F4 (20%:40%), F5 (10%:50%). A sensory evaluation was conducted by the hedonic test scoring method.Based on sensory evaluation, formula F1 that was composed of 50% mocaf, 40% corn flour, and 10% mung bean sprout flour was the best formulation among all. This formula had a yellowish-white color, hulled rice-like oval and long shape, insipidity, neutral flavor, and sticky texture. The rice analogue F1’s chemical characteristics included 7.301% water content (wb), 1.284% ash content (db), 6.513% fat content (db), 6.694% protein content (db), 75.198% carbohydrate content (db), 23.365% amylose content, and 13.164% antioxidant content. Based on physical analysis, this rice analog had color value 76.208 °Hue (yellow-red colors), weight per grain 0.027g, bulk density 0.556 g/ml, water absorption 118%, cooking time 7.222 minutes, and swelling power 27.254%.

PENGARUH VARIASI SUHU PRE-GELATINISASI TERHADAP SIFAT FISIKOKIMIA TEPUNG BENGKUANG YANG DIMODIFIKASI Ariyantoro, Achmad Ridwan; Parnanto, Nur Heriyadi; Kuntatiek, Endah Dwi
Jurnal Teknologi Hasil Pertanian Vol 13, No 1 (2020): Februari
Publisher : Universitas Sebelas Maret (UNS)

Analisis Kepuasan Konsumen terhadap Produk Minuman Herbal Jahe Instan di Eks-Karesidenan Surakarta Anam, Choirul; Salsabila, Risdhania; Atmaka, Windi; Praseptiangga, Danar; Ariyantoro, Achmad Ridwan; Yulviatun, Anastriyani
Jurnal Teknologi Hasil Pertanian Vol 17, No 2 (2024): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v17i2.67063

Ginger is a herbal plant that is quite popular. It has a distinctively spicy taste, so it can provide warmth to the body, and it is widely used as a cooking spice, medicine, and herbal drink. Ginger contains essential oils with active chemical compounds, such as: zingiberene, camphor, lemonin, borneol, shogaol, cineol, fellandren, zingiberol, gingerol, and zingerone. Consumer satisfaction is the performance achievement of a product or service that consumers receive in accordance with consumer expectations. The urgency of this research is to determine the quality properties of ginger-based product“Polanmadu Instant Ginger Herbal Drink” that meet consumer criteria, the priority of improving product attributes, and the level of consumer satisfaction with the product. The basic method used in this research is the descriptive method utilizing Google Forms-based questionnaires. The size of respondents was determined using the Slovin formula, with a total of 100 respondents. The data analysis consisted of descriptive analysis, customer satisfaction index, and importance performance analysis using Microsoft Excel 2013 and SPSS version 25 software. This study's results indicate that most respondents were satisfied with Polanmadu Instant Ginger Herbal Drink with a product performance index value of 80.42%. Product attributes that have met consumer satisfaction were price, practicality, aroma, and shelf life. Meanwhile, attributes that have a high priority for improvement are aftertaste, ease of obtaining, packaging size, packaging design, and product information.

Co-Authors Bagani, Sola Gratia Choiroel Anam Choirul Anam Choirul Anam AM Diponegoro Clysna Widiatmoko Danar Praseptiangga Danar Praseptiangga Danar Praseptiangga Dian Rachmawanti Didik Purnomo Eny Muzayana Fiorentina, Mellenia Putri Fitriyah Zulfa Imro'ah Ikarini Karsana, Muhammad Fatiha Rahmanda Kawiji Kawiji Kuntatiek, Endah Dwi Mu’adz Mu’adz Naura, Hasna Aisya Novita Sari Dewi Nur Her Riyadi Parnanto Nur Heriyadi Parnanto Primasari, Nadia Feranita Purnamasari, Suci Raden Baskara Katri Anandito Ramadhan, Rizal Rizqi Rohmat Priya Atmaja S Minardi Salsabila, Risdhania Saputra, Ridwan Dwi Sevendari, Lila Ulfa Simping Yuliatun, Simping Utami, Isnaini Galih Wandari, Lisa Dewi Wardani, Winda Wahyu Wicaksono, Pius Pandu Bintang Windi Atmaka, Windi Yulviatun, Anastriyani Yunita Dian Pangesti, Yunita Dian

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