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All Journal JPM17: Jurnal Pengabdian Masyarakat AGROKNOW Heuristic Food Science and Technology Journal (Foodscitech) Jurnal Pengabdian kepada Masyarakat Nusantara ABDI MASSA: Jurnal Pengabdian Nasional
Richardus Widodo, Richardus
UNTAG Surabaya
Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Environmental Science Industrial & Manufacturing Engineering Public Health Social Sciences Other

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Mutu dan Kesukaan Konsumen terhadap Mie Basah Berbahan Dasar Tepung Ganyong dan Tepung Terigu pada Berbagai Taraf Perlakuan Martha Syiviana Sari, Dwi Agustiyah Rosida, Gatot Sargiman Richardus Widodo
AGROKNOW Vol 1, No 01 (2013): Jurnal Agroknow Vol.1 No.1 Februari 2013
Publisher : AGROKNOW

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Abstract. The study examines the utilization of “ganyong” and wheat flour to make wet noodle by testing the quality and consumer’s preference. The use of “ganyong” flour as ingredient to make wet noodle is expected to diversify canna-based products and to reduce wheat imports. The method used is experimental study by applying Random Block Design (RBD) 1 factor that is the combination between wheat flour and “ganyong” flour with 3 levels. G1 is a 10% “ganyong” flour and a 90% wheat flour, G2 is a 20% “ganyong” starch and a 80% wheat flour, and G3 is a 30% “ganyong” flour and a 70% wheat flour. The collected data are analyzed by variance analysis and LSD (Least Significant Difference) test if there is no real difference.From the assessment of quality (chemical test results), it shows that the combination of “ganyong” and wheat flour to make wet noodles shows significant effect differences on the moisture and protein contents (P< 0,05) in which the higher water content, the lower the level of protein produced. There is no significant effect differences for ash content (P>0,05). From the consumer’s preferences, it shows that most consumers do not like its color, taste, and suppleness. To increase consumer’s preferences of wet noodle made from wheat and “ganyong” flour, it is suggested to add gluten or artificial alkali salt to improve firmness. It also needs to soak “ganyong” in sodium metabisulfite powder to get brighter color.Kata Kunci : Mie basah, tepung ganyong 
Aspek Mutu Produk Roti Tawar untuk Diabetesi Berbahan Baku Tepung Porang dan Tepung Suweg Dwi Agustiyah Rosida, Richardus Widodo Setijanen Djoko Harijanto
AGROKNOW Vol 2, No 01 (2014): Jurnal Agroknow Vol.2 No.1 Februari 2014
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Abstract. One of the more prominent food trend is increasingly exploration of food products that have a low glycemic index, especially for diabetics. Foods that have a low glycemic index is very good for diabetics.Plain bakery products from wheat flour known as food products are high glycemic index. Although there is a trend that more and more Indonesian people consume wheat bread from which raw materials, namely white flour, have to be imported, there are potential flour substitution ingredients native to Indonesia because it has a lower glycemic index than wheat flour. Two flour substitution materials developed as a potential food stock substitution of wheat flour is flour of porang plant (Amorphophallus muelleri Bl) and suweg (Amorphophallus campanulatus BI).The purpose of this study was to determine the optimal composition between wheat flour and flour or flour porang and suweg to be processed into bread low-IG . Benefit from an increase in value -added research is plant porang and suweg that still only sold as a powder, as well as obtaining the functional diversification with cheap raw materials from the local source. This study suggests that the substitution of flour and flour suweg porang till the 10% does not significantly degrade the quality of plain bread both in terms of physical, chemical and sensory.Kata kunci: Roti tawar, diabetesi, tepung porang, tepung suweg
Peran Tenaga Kerja Wanita pada Industri Makanan Ledre Pisang di Kabupaten Bojonegoro Richardus Widodo, Tiurma Wiliana Susanti Panjaitan Wardah
AGROKNOW Vol 1, No 01 (2013): Jurnal Agroknow Vol.1 No.1 Februari 2013
Publisher : AGROKNOW

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Abstract. Small enterprises have good sustainability against economic changes occured in Indonesia recently. For the reason the development of small enterprises is very necessary since these enterprises still have many basic problems. The problems are including fund problem, specially working fund, marketing, distribution, raw material, and lack of human resources. Now days, 60% of about 30 million of small and medium entrepreneurs are female. One case is small enterprises of Ledre Pisang in Kabupaten of Bojonegoro. Most of them are carried out by housewives as an effort to support family income. As related to the female nature as entrepreneur, beside the responsibility for household issues, there are some more factors must be considered, such as pregnancy, give birth, and feed the children, where such roles can not be replaced by male. This research’s purpose is to describe the role of female entrepreneur in sustainability and production of small ledre pisang industries.  This research also investigates the effect of availability of raw material, price of raw material, fund, and product price to the sustainability of small ledre pisang industries in Kabupaten of Bojonegoro. The result of the research shows the role of female entrepreneur is very important in ledre pisang industries because of their skill can not be substituted by other family members. The income of female entrepreneur from these industries can support their family daily need. During carrying out the business, it is shown that female nature such as pregnancy period, gives birth, and feed the children, affects the sustainability of ledre pisang production. Among all the respondent, 79% of them say production time reduced during that condition and 8% of them say they do not produce at all temporary. Statistic analysis of factors affecting the sustainability of industry shows that availability of raw material, price of raw material, and product price do not show significant affect to the sustainability of the industries.Kata kunci: tenaga kerja wanita, usaha kecil menengah
Evaluasi Mutu Fisikokimia Roti Berserat Tinggi Berbahan Baku Kulit Biji Kedelai dan Bekatul H. Wahyudi, Richardus Widodo
AGROKNOW Vol 1, No 01 (2013): Jurnal Agroknow Vol.1 No.1 Februari 2013
Publisher : AGROKNOW

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Abstract. Along with increased knowledge and awareness of the health of the food consumed, people now consume safe food is very important. Food products not only work satiate and satisfy any taste but also be safe and healthy. One food trend that is increasingly looking more and more prominent functional food products. Among many functional foods, the more prominent is food that can lower high cholesterol in the blood, ie by increasing consumption of soluble fiber that can not be digested. One source of food fiber product which is popular in the community began to bread wheat, which is bread made from grain (whole wheat bread). Unfortunately, wheat seeds in Indonesia are mostly imported products. It required local products that can replace the function of wheat seeds in the manufacture of fiber-rich bread. Two potential sources of food fiber are removed the seed coat of soybean and rice bran. Research conducted using Completely Randomized Design (CRD) which is repeated as many as 3 (three) times. As the primary treatment is weight ratio of flour and a mixed source of fiber, with the substitution level fiber sources (soy skin or rice bran) at 5%, 10% and 15% and plus one control treatment (C) 100% wheat flour. The parameters tested were: the physical properties of bread (the texture and specific volume), the chemical (proximate test and crude fiber content), and hedonic sensory test Scoring Scale (color, flavor, taste, tenderness, uniformity of pores). The results showed that the substitution of soybean seed coat or bran may affect the quality of bread produced by either physical (volume type and texture), chemical (water content) and organoleptic (flavor and taste). Volume tends to decrease the type of bread, harder texture and distinctive flavor and taste of soy and rice bran that tend to not like by panelists.Kata kunci : roti tawar, kulit biji kedelai, bekatul, pangan fungsional
Co-Authors Agnes Saferina Yua Wea, Agnes Saferina Anita Wulandari, Anita Asmungi, Asmungi Cahyani, Wahyu Kanti Dwi Dwi Agustiyah Rosida, Dwi Agustiyah Dwi Cahyani, Wahyu Kanti Firdausy, Haris Maulana I Nyoman Lokajaya, I Nyoman Istantyo Yuwono, Istantyo Nirmalawaty, Amelia Panjaitan, Tiurma W Susanti Panjaitan, Tiurma W Susanti Sri Mahayani, A.A.Putu Tiurma W Susanti Panjaitan Tiurma Wiliana Susanti Panjaitan Yakobus Agus Pratomo, Yakobus Agus Yuwono, Istyanto