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

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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
Dough Development, Texture and Organoleptic of Steamed Bread Addition with Moringa Leaf Flour Firdausy, Haris Maulana; Widodo, Richardus; Panjaitan, Tiurma W Susanti
Food Science and Technology Journal (Foodscitech) Vol. 3 No. 1 (2020)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (230.18 KB) | DOI: 10.25139/fst.v0i0.2640

Abstract

Steamed breads are economic hawker that can be enjoyed by all people. Steamed bread fortified with moringa leaves will make relatively low nutritional products raised in nutritional standards. It produces products that are not only filling but also steamed buns are also highly nutritious.  Moringa leaves contain many nutrients and benefits, and their use has not been maximized. This study aims to determine the aspects of texture, dough development capacity, and the level of organoleptic acceptance of steamed bread with the addition of moringa leaf flour. Texture testing is done using a penetrometer and getting P1 to be the softest product compare to others mixtures (P0, P2, P3) with an average value of 223 mm/50g/10s. Measurements of the dough expandability show that P1 can expand by 53.8%. Furthermore, in terms of organoleptic, P1 treatment is preferred by most (60%) panellists for the colour category. The addition of moringa leaf flour by 5% (P1) and 10% (P2) is preferred by 40% and 45% for the aroma category. In contrast for taste, 40% of panellists favour steamed bread without the addition of moringa leaf flour (P0). Then, the more addition of Moringa leaf flour, the less number of panellists who like it.
KAJIAN PENINGKATAN USAHA RUMAH TANGGA JAMU HERBAL INSTAN DI DESA GALENGDOWO, WONOSALAM JOMBANG Richardus Widodo; Tiurma W Susanti Panjaitan
JPM17: Jurnal Pengabdian Masyarakat Vol 2 No 01 (2016)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30996/jpm17.v2i01.785

Abstract

Traditional herbal drinks until today still exist in Indonesia. Not onlypopular because of its status as Indonesian traditional beverage that isgenerally to maintain health, herbs are also selling consumed for medicinalpurposes. For this reason, many herbal medicine processing business developedby the community. Indonesian biodiversity has approximately 30,000 species ofplants, where 2,500 species of which are medicinal plants. Accordingly,Indonesia legacy of a culture of traditional medicine that has been known for along time and preserved for generations. In fact, various Indonesian herbalproduct has been able to penetrate the world market such as Southeast Asia,East Asia, Europe and America. Herbal products instant already very popularin the cities in East Java, but for medicinal instant production of householdbusinesses of the Village Galengdowo District of Wonosalam Jombang stillcould not penetrate into regional markets given the capacity of the products isstill low and packaging also can not compete with products from Other region.In addition they are also still many find obstacles in terms of marketing andfinancing, when they are ready to expand the marketing area. In this programdeveloping appropriate technology in improving the quantity and quality ofproduct of two household traditional herbal medicine industry. Appropriatetechnology was applied in accordance with the needs of the domestic industry isthe engine of a grater medicinal and herbal instant mixing machine. Moreoverbe efforts to increase the ability of business management, marketing andfinancial management training management, training, marketing managementand financial accounting.Keywords: instant herbal herbs, herbal grater machines, herbal instant mixermachines
WORKSHOP IMPLEMENTASI PENGUATAN KEWIRAUSAHAAN UNTUK GURU SMK AGUNG MULIA BANGKALAN MADURA Widodo, Richardus; Wulandari, Anita; Cahyani, Wahyu Kanti Dwi; Lokajaya, I Nyoman; Yuwono, Istyanto
ABDIMAS Vol 5 No 03 (2025): PENGABDIAN MASYARAKAT
Publisher : COMMUNITY OF RESEARCH LABORATORY SURABAYA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69957/abdimass.v5i03.1810

Abstract

Program SMK-PK (Sekolah Menengah Kejuruan - Pusat Keunggulan) adalah salah satu program unggulan Direktorat Jenderal Pendidikan Vokasi Kemendikbudristek RI yang menjadikan upaya mendukung Sekolah Menengah Kejuruan sebagai pusat keunggulan dibanding SMK sekitar mencapai peningkatan kualitas & kinerja melalui kemitraan dunia bisnis & dunia industri (DUDI), turut hadirnya pemerintah wilayah setempat & perguruan tinggi vokasi yang menjadi pendamping. Prodi Agroindustri Fakultas Vokasi Untag Surabaya yg ditunjuk Ditjen Vokasi menjadi pendamping, sudah bermitra dengan Sekolah Menengah Kejuruan (SMK) Agung Mulia Bangkalan Madura. Salah satu acara yg diwujudkan pada kemitraan ini adalah kegiatan pembinaan berupa workshop implementasi penguatan kewirausahaan untuk guru dengan dua bahasan utama yaitu pemahaman penguasaan pemasaran digital dan praktik pengolahan pangan yang baik. Metoda yang digunakan pada pembinaan ini adalah metoda ceramah diskusi. Melalui metoda ini diharapkan bisa membangun komunikasi 2 arah yang sebagai akibatnya mampu dihasilkan umpan balik (feedback) yang maksimal. Sebagai hasil aktivitas menunjukkan bahwa pembinaan pemahaman penguasaan pemasaran digital dan praktik pengolahan pangan yang baik bisa mempertinggi wawasan dan penguasaan guru terhadap implementasi kewirausahaan yang akan diterapkan kepada siswa dan masyarakat sekitar, sehingga Sekolah Menengah Kejuruan Agung Mulia bisa menjadi pusat keunggulan bagi implementasi kewirausahaan bagi SMK dan masyarakat sekitar untuk menjawab tuntutan global bisnis & industri.
PELATIHAN PKK DI KELURAHAN SEMOLOWARU, KECAMATAN SUKOLILO KOTA SURABAYA TENTANG PRODUKSI CAIRAN HERBAL TANAMAN GALING (CAYRATIA TRIFOLIA) SEBAGAI OBAT ALTERNATIF PENURUN DIABETES Widodo, Richardus; Lokajaya, I Nyoman; Asmungi, Asmungi
ABDIMAS Vol 5 No 03 (2025): PENGABDIAN MASYARAKAT
Publisher : COMMUNITY OF RESEARCH LABORATORY SURABAYA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69957/abdimass.v5i03.2387

Abstract

Indonesia menempati urutan keempat terbanyak penderita diabetes militus di dunia yaitu 8,4 juta setelah India 31,7 juta, Cina 20,8 juta, dan Amerika Serikat 17,7 juta jiwa. Dan diperkirakan jumlah akan meningkat hampir tiga kali lipat pada tahun 2030, yaitu dari 8,4 juta menjadi 21,3 juta orang. Peningkatan ini dipicu oleh jenis makanan yang di komsumsi dan kurang melakukan olah raga di sisi lain. Berbagai obat berbasis kimiawi dengan berbagai variasi harga telah banyak tersedia. Namun obat berbasis alami juga mulai banyak diperkenalkan ke masyarakat. Tumbuhan galing-galing (Cayratia trifolia) satu diantarnya yang bisa dipakai sebagai obat alternatif alami yang perlu diperkenalkan. Pengabdian kali ini berfokus pada pembuatan cairan herbal tanaman galing ke ibu-ibu PKK RT 06 RW 03 Kelurahan Semolowaru, Kecamatan Sukolilo-Surabaya. Dan ternyata diketahui bahwa hampir semua (90%) ibu-ibu PKK sama sekali belum mengenal tanaman galing-galing apa lagi bagaimana memanfaatkan sebagai obat alternatif penurun diabetes melitus. Setelah dilakukan pelatihan produksi cairan galing, dapat disimpulkan bahwa cairan galing mudah dibuat sehingga sangat berguna menjadi obat herbal menurunkan kandungan gula dalam darah bagi pasien Diabetes Melitus.
Co-Authors Agnes Saferina Yua Wea, Agnes Saferina Anita Wulandari, Anita Asmungi, Asmungi Cahyani, Wahyu Kanti Dwi Dwi Agustiyah Rosida, Dwi Agustiyah Firdausy, Haris Maulana I Nyoman Lokajaya, I Nyoman Istantyo Yuwono, Istantyo Panjaitan, Tiurma W Susanti Panjaitan, Tiurma W Susanti Tiurma W Susanti Panjaitan Tiurma Wiliana Susanti Panjaitan Yakobus Agus Pratomo, Yakobus Agus Yuwono, Istyanto