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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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Journal : Heuristic

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ASPEK MUTU DAN TINGKAT KESUKAAN KONSUMEN TERHADAP PRODUK MIE BASAH DENGAN SUBSTITUSI TEPUNG PORANG Panjaitan, Tiurma W Susanti; Rosida, Dwi Agustiyah; Widodo, Richardus
Heuristic Vol 14 No 01 (2017)
Publisher : Fakultas Teknik Universitas 17 Agustus 1945 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30996/he.v14i01.1040

Abstract

Keunggulan tepung porang (Amorphophallus konjac) adalah memiliki kandungan serat tinggi, terutama pembubaran serat. Selain itu, tepung ini memiliki kemampuan menyerap air dan bisa membentuk gel yang bisa meningkatkan kelenturan pada mie basah. Rumusan masalahnya adalah bagaimana jika tepung porang digunakan sebagai ramuan dalam pembuatan mie basah, apakah mie basah yang terbuat dari tepung porang lebih disukai oleh konsumen? Penggantian tepung porang ternyata memberikan pengaruh yang signifikan terhadap kandungan air, protein, lemak, karbohidrat dan abu mie basah. Mie dengan lebih banyak tepung porang tersubstitusi, maka kadar air, kadar lemak dan kadar abu meningkat, sementara kadar protein dan karbohidrat menurun. Hasil uji organoleptik yang menggambarkan tingkat preferensi konsumen terhadap mie basah yang dimasak yang dihasilkan, menunjukkan bahwa tepung substitusi porang sampai 15% tekstur dan warna lebih disukai oleh konsumen. Untuk penyedap, substitusi tepung porang 10% masih disukai konsumen dengan frekuensi 40%, sedangkan tepung substitusi porang di atas 10% hanya beberapa negara bagian seperti aroma mie basah yang dihasilkan.Kata kunci: Tingkat kesukaan, mie basah, tepung porang
POTENSI KANDUNGAN BATANG GALING-GALING (Cayratia trifolia) SEBAGAI ALTERNATIF ANTIDIABETES Lokajaya, I Nyoman; Widodo, Richardus
Heuristic Vol 18, No 1 (2021)
Publisher : Fakultas Teknik Universitas 17 Agustus 1945 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30996/heuristic.v18i1.5329

Abstract

Cairan yang terkandung dalam batang galing-galing (Cayratia trifolia) memiliki kandungan anti bakteri, anti oksidan, anti virus untuk menjaga luka, yang membantu mengatasi infeksi pada luka, dapat mengurangi nyeri serta meningkatkan sirkulasi darah yang memberi kontribusi pada proses penyembuhan. Cairan galing-galing juga merangsang tumbuhnya jaringan baru, sehingga mengurangi timbulnya parut atau bekas luka pada kulit. Diharapkan cairan galing-galing dapat menyembuhkan luka bagi para penderita diabetes.  Tujuan penelitian ini untuk mendapatkan karakteristik kadar gula dalam darah sebelum dan setelah dilakukan terapi cairan galing-galing terhadap penyembuhan luka diabetes. Desain penelitian menggunakan pra eksperimental dengan pendekatan one-group pre-post test. Populasi penelitian adalah pasien yang menderita luka diabetes di Kelurahan dr. Sutomo, Kecamatan Tegalsari Surabaya, sampel diambil di RW 05 Kelurahan dr. Sutomo, Kecamatan Tegalsari Surabaya dengan menggunakan teknik non probability sampling dengan pendekatan purposive sampling. Setelah dilakukan pengukuran kandungan gula dalam darah sebelum dan sesudah dilakukan terapi cairan galing-galing, serta diuji dengan Uji Rank Wilcoxon didapatkan bahwa terapi cairan galing-galing memang dapat menurunkan kandungan gula dalam darah bagi pasien diabetes.
KARAKTERISASI BAKSO KERING KAYA PROTEIN DARI “MARINE BEEF” DENGAN SUBSTITUSI TEPUNG SUWEG Widodo, Richardus; Susanti Panjaitan, Tiurma Wiliana; Yuwono, Istantyo
Heuristic Vol 12 No 02 (2015)
Publisher : Fakultas Teknik Universitas 17 Agustus 1945 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30996/he.v12i02.631

Abstract

Marine beef is a meat product that has been fat dissolved so that the protein is a major part of the product. Marine beef dry form solid and hydrophilic, has a different performance from the base ingredients, but still contains nutrients according to the characteristics of the original. Weakness marine beef products is shaped in the form of flour so it does not allow for direct consumption. Suweg addition of flour mixture and emulsifier in the manufacturing process can serve as a regulator of the water content, hardness and adhesion to produce a final product that is more compact and high taste. This study aims to determine how optimal levels suweg flour and Na-CMC can be added to marine beef in order to obtain dry products based marine beef with the physical properties, the speed of rehydration and sensory properties that aroma, flavor and texture is good and acceptable to consumers. Treatment of dry meatballs are rich in protein from marine beef with the addition of flour suweg 15% and 1% Na-CMC is the best treatment with the shortest rehidrated pace with time 130 seconds at a temperature of boiling water and the scent of the most preferred by the panelists organoleptic test.Key word: marine beef, protein rich meatballs, suweg, Na-CMC
EVALUASI KUALITAS PRODUK SUSU KECAMBAH KACANG HIJAU, KAJIAN DARI UMUR KECAMBAH DAN KONSENTRASI Na-CMC Yua Wea, Agnes Saferina; Widodo, Richardus; Pratomo, Yakobus Agus
Heuristic Vol 11 No 01 (2014)
Publisher : Fakultas Teknik Universitas 17 Agustus 1945 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30996/he.v11i01.613

Abstract

Mung bean (Phaseolus radiatus L.) is one kind of nuts that have been widely knownthroughout the community. Mung beans contain high nutrient value, so it has the potential to bedeveloped into refined products such example is a highly nutritious vegetable milk. This studyaims to determine the effect of age of sprouts and Na-CMC concentration on the quality of milkproduced mung bean sprouts. The research method using a randomized block design (RBD),which consists of two factors and factorial arranged. The first factor is the age of sprouts (K)which sprouts 12 hours, 24 hours and 36 hours. While the second factor is the concentration ofNa-CMC (N) of 0.2%, 0.3% and 0.4%. From each treatment was repeated three times. Analysisthat used to milk mung bean sprouts are the levels of protein, vitamin C, fat content, viscosity andorganoleptic test consists of aroma, flavor and color.The results showed that there was no significant interaction between the two levels of afactor. At the age of sprouts showed treatment differences were highly significant effect on levelsof protein, vitamin C and viscosity, but did not show significant differences in the effects on fatcontent. While treatment concentrations of Na-CMC manunjukkan no significant difference in theeffect of the protein content, vitamin C, fat content and viscosity, but the addition of Na-CMCconcentration can increase the viscosity of milk. Organoleptic assessment results showed that thetreatment of the aroma that gets the highest percentage was K1N1 (sprouts aged 12 hours at aconcentration of 0.2% Na-CMC), treatment K1N3 (sprouts aged 12 hours at a concentration ofNa-CMC 0.4%) received the highest percentage the flavor while for the color treatment that getsthe highest percentage was K1N3 (age sprouts 12 hours with concentrations of Na-CMC 0.4%)and K2N3 (age sprouts 24 hours with concentrations of Na-CMC 0.4%).Kata kunci: kacang hijau, susu kecambah kacang hijau, umur kecambah, kosentrasi Na-CMC
PENINGKATAN KUALITAS ABON NANGKA MUDA DENGAN SUBSTITUSI TEPUNG TEMPE. KAJIAN DARI KANDUNGAN PROTEIN DAN TINGKAT KESUKAAN KONSUMEN Rosida, Dwi Agustiyah; Widodo, Richardus
Heuristic Vol 12 No 01 (2015)
Publisher : Fakultas Teknik Universitas 17 Agustus 1945 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30996/he.v12i01.627

Abstract

In recent days, a modern society especially those who live in town, trend to consumption more nutritious food with low in calorie and cholesterol free. Synthetic “abon” made from young jackfruit is one of good vegetable food which are have potentially prized to develop. The lack of protein, can be handled by protein fortification. Tempe is one of Indonesian traditional food with rich in protein can be considered as fortification agent. Research on tempe flour as fortification agent of young jackfruit “abon” has been done. The purpose of the research is to know how many tempe flour can be added to got optimum acceptability of the product. The experiment carried out in 3x2 factorial randomized block design. The first factor are 2,5 %, 5 %, and 7,5 % w/w of tempe flour, and the second factors are treatment of tempe before floured, that is steamed and not steamed. Variance analysis of protein content shows that 1) there is significant difference among the 3 level of first factor (P<0.01), either of the 2 level of the second factor (P<0.01). Combination of 7,5 % w/w and not steamed tempe flour give the best result with 9,886 % in protein content. 2) there is not significant interaction effect between the two factors analyzed against the protein content (P>0.05). 3) Sensory test of texture and flavor show no difference score among the treatments (P>0.05) while for the color of the product, the panelist give different score (P<0,01)Kata Kunci : abon nangka muda, fortifikasi, tepung tempe
Productivity Rating Method for Labor Productivity Analysis of Packaging Pressing Section, Case Study at PT. X Kudus Putri, Vera Amanda; Widodo, Richardus; Cahyani, Wahyu Kanti Dwi
Heuristic Vol 22, No 2 (2025)
Publisher : Fakultas Teknik Universitas 17 Agustus 1945 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30996/heuristic.v22i2.132953

Abstract

Human resource or workforce management to achieve profits in a company can be seen from the level of productivity of its workers. The Productivity Rating method is one method used to measure the level of labor productivity. The measure obtained from this method is the Labor Utilization Rate (LUR), where productivity measurements are not only calculated from the time used for the main work (input), but in calculating productivity also involves the time of the work contribution carried out by each worker. In the Productivity Rating method, worker activities are classified into 3 things, namely Essential Contributory Work, Effective Work, and Ineffective Work. The purpose of the research is to analyze the productivity of the packaging pressing department workers at PT X Kudus using the Productivity Rating method. The productivity measure obtained from this analysis is the Labor Utilization Rate (LUR). The results of the productivity rating analysis show that overall the LUR at PT. X Kudus's pressing department is 57.27%, which means that workers in the pressing department are working productively, although in the LUR analysis there is still one worker who is not working productively.
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 Made Kastiawan, I Made I Nyoman Lokajaya, I Nyoman Istantyo Yuwono, Istantyo Nirmalawaty, Amelia Panjaitan, Tiurma W Susanti Panjaitan, Tiurma W Susanti Priyono, Minsa Prastowo Putri, Vera Amanda Sri Mahayani, A.A.Putu Tiurma W Susanti Panjaitan Tiurma Wiliana Susanti Panjaitan Yakobus Agus Pratomo, Yakobus Agus Yuwono, Istyanto