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All Journal SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan IJECS: Indonesian Journal of Empowerment and Community Services Journal of Agri-Food Science and Technology (JAFoST) Journal of Food and Agricultural Product
Alfi Nur Rochmah
Agricultural Product Technology Study Program, Vocation School, Universitas Sebelas Maret, Surakarta, Indonesia
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Other

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PENINGKATAN PENDAPATAN PASCA PRODUKSI MODIFIED CASSAVA FLOUR KELOMPOK TANI HUTAN SEKAR CEMPOKO MULYO MADIUN Fitriyah Zulfa; Alfi Nur Rochmah; Ahmad Kudhori; Laila Fidhiatul Latifah; Juwita Arum Ardana; Aulia Puspita Diah Astama; Henidar Sofia Mi`raj; Hizkia Adji Manahisa
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 6, No 4 (2022): Desember
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v6i4.11938

Abstract

ABSTRAKPenerapan ipteks masyarakat di desa Bolo, Madiun dilatar belakangi permasalahan pertanian tingginya produksi dan rendahnya harga ubi kayu. Masyarakat kurang memahami cara meningkatkan nilai jual ubi kayu, keterbatasan alat, dan wilayah yang tinggi curah hujan menyebabkan kendala penanganan pasca panen ubi kayu. Tim pengabdian UNS telah bersepakat dengan mitra yaitu Kelompok Tani Hutan Sekar Cempko Mulyo Bolo - Madiun untuk menyelenggarakan program. Metode pengabdian masyarakat yaitu secara kualitatif dengan metode deskriptif melalui pendekatan induktif yaitu metode yang menggambarkan pemasalahan berdasarkan fakta yang bersifat khusus dan selanjutnya memecahkan permasalahan  tersebut. Tujuan penerapan ipteks masyarakat adalah melaksanakan sosialisasi dan pelatihan produksi mocaf (modified cassava flour) dari ubi kayu, introduksi alat perajang, penepung pengering (drying house), alat pengemas, pelatihan pembukuan keuangan, marketing, pengemasan, dan analisa penigkatan pendapatan dengan R/C ratio (Revenue Cost Ratio). Kegiatan dilakukan dengan memberkan hibah alat produksi, pengering, dan pengemas. Pelatihan produksi, pembukuan keuangan, marketing dan pengemasan. Perhitungan harga menetapkan pada Rp 15.000. Analisa R/C ratio menunjukkan angka 1,45 yang artinya usaha mocaf ini menguntungkan (ratio diatas 1). Disarankan ada monitoring dan evaluasi proses produksi sehingga usaha dapat berjalan terus untuk meningkatkan pendapatan petani ubi kayu desa Bolo, Madiun. Kata kunci: mocaf; produksi; pendapatan ABSTRACTThe application of community science and technology in Bolo village, Madiun is motivated by agricultural problems, high production and low cassava prices. The community does not understand how to increase the selling value of cassava, limited tools, and areas with high rainfall cause problems in post-harvest handling of cassava. The UNS team has agreed with partners, namely the Sekar Cempko Mulyo Bolo  - Madiun Forest Farmers Group to organize the program. The community service method is a qualitative descriptive method through an inductive approach, namely a method that describes problems based on specific facts and then solves these problems. The purpose of applying science and technology to the community is to carry out socialization and training in the production of mocaf (modified cassava flour) from cassava, introduction of chopper tools, drying houses, packaging tools, training in financial accounting, marketing, packaging, and analysis of increasing income with R/C ratio (Revenue Cost Ratio). Activities are carried out by providing production equipment grants, dryers, and packaging. Production training, financial bookkeeping, marketing and packaging. The price calculation is set at IDR 15,000. The R/C ratio analysis shows the number 1.45, which means that the mocaf business is profitable (ratio above 1). It is recommended that there be monitoring and evaluation of the production process so that the business can continue to increase the income of cassava farmers in Bolo village, Madiun. Keywords: mocaf ;  production ; revenue
INOVASI COKELAT COUVERTURE DENGAN PENAMBAHAN DAUN KELOR DAN PEMANIS ALAMI STEVIA BESERTA BRANDING KEMASAN DI RUMAH COKELAT BODAG, MADIUN Alfi Nur Rochmah; Fitriyah Zulfa; Dininurilmi Putri Suleman; R. Baskara Katri Anandito; Rizky Brisha Nuary; Lativa Lisya Maghfira
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 6, No 4 (2022): Desember
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v6i4.11635

Abstract

ABSTRAKBeberepa komoditas perkebunan di Kabupaten Madiun yaitu kakao, kopi, tebu dan porang. Produksi kakao kering di wilayah Madiun mencapai 526 ton. Hal ini menjadikan Madiun sebagai salah satu daerah penghasil komoditas kakao di Jawa Timur. Masyarakat setempat terutama dengan rumah tinggal dekat dengan wilayah perkebunan kakao memiliki keinginan secara moral untuk bisa mengembangkan kakao khususnya Desa Bodag, Kare. Tim pengabdian UNS telah bersepakat dengan mitra yaitu Rumah Cokelat Bodag untuk menyelenggarakan program;1) Sosialisasi dan   pelatihan   potensi pengembangan cokelat couverture dengan penambahan daun kelor dan daun stevia; 2) brand kemasan cokelat couverture. Tujuan pengabdian  ini adalah pengembangan teknologi pengolahan cokelat couveture  dengan penambahan daun kelor dan pemanis daun  stevia menjadi salah satu produk unggulan mitra Rumah Cokelat Bodag, Kabupaten Madiun. Adapun kegiatan pengabdian berupa pelatihan pangan fungsional, pelatihan pembuatan cokelat couverture dengan penambahan daun kelor dan pemanis stevia serta monitoring-evaluasi.  Hasil kegiatan sosialisasi menunjukkan peningkatan kepahaman mitra akan materi pelatihan khususnya tentang potensi pangan fungsional dan pengaplikasiannya pada cokelat couverture. Kegiatan pelatihan pengembangan teknologi pengolahan cokelat couveture  dengan penambahan daun kelor dan pemanis daun  stevia dimulai dari penyangraian, pengupasan kulit tanduk, pemastaan, proses ball mill, proses conching, tempering, molding, pengemasan.  Tim pengabdian mengajarkan cara mengemas yang benar dan sesuai regulasi pemerintah.  Kata kunci: cokelat; couverture; kelor; stevia; brand ABSTRACTSeveral plantation commodities in Madiun Regency, namely cocoa, coffee, sugarcane and porang. Dry cocoa production in the Madiun area reaches 526 tons. This makes Madiun one of the cocoa producing regions in East Java. The local community, especially those living close to cocoa plantation areas, have a moral desire to be able to develop cocoa, especially Bodag Village, Kare. The UNS team has agreed with partners, namely Rumah Coklat Bodag to organize the program; 1) Socialization and training on the potential for developing couverture chocolate with the addition of moringa and stevia leaves; 2) brand couverture chocolate packaging. The purpose of this service is to develop couveture chocolate processing technology with the addition of moringa leaves and stevia leaf sweetener to become one of the superior products of the partners of the Bodag Chocolate House, Madiun Regency. The service activities are in the form of functional food training, training in making couverture chocolate with the addition of moringa leaves and stevia sweetener as well as monitoring-evaluation. The results of the socialization activity showed an increase in partners' understanding of the training material, especially about the potential of functional food and its application to couverture chocolate. Training activities for the development of couveture chocolate processing technology with the addition of Moringa leaves and stevia leaf sweeteners start from roasting, stripping the horn skin, pasting, ball mill process, conching, tempering, molding, packaging. The service team teaches how to pack properly and according to government regulations. Keywords: chocolate; couverture; moringa; stevi ; brand
Sensory Evaluation and Chemical Characteristics of Klepon Cake Substituted for Sago Flour with the Addition of Butterfly Pea Flower Extract Putri antasya wandan sari; Alfi Nur Rochmah; Fitriyah Zulfa; Prajwalita Rukmakharisma Rizki
Journal of Food and Agricultural Product Vol. 3 No. 2 (2023): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v3i2.4599

Abstract

Klepon cake is a traditional food which is generally made from glutinous rice flour filled with palm sugar. Klepon cake with the substitution of sago flour contains relatively high levels of dietary fiber, however its addition can affect the sensory properties of the product. One of the product developments in klepon cakes substituted for sago flour is the addition of butterfly pea flower extract as a natural coloring. The aim of this research was to determine the sensory acceptability and chemical characteristics of klepon cake products substituted for sago flour with the addition of butterfly pea flower extract. This research used a Completely Randomized Design (CRD) with 3 replications. The formulation used in making klepon cake with a substitution of sago flour is with the addition of 0.6% w/v; 1.2 % w/v; 1.8% w/v butterfly pea flower extract and control. The results of sensory analysis and data analysis using Analysis of Variance (ANOVA) showed that the most preferred sample was klepon cake substituted for sago flour with extract treated with the addition of butterfly pea flower at 1.8% w/v. The results showed that klepon cake substituted for sago flour with the addition of telang flower extract had a water content of 40.91%, ash content of 2.93%, antioxidant activity of 12.76% and vitamin C of 2.93%. Keywords: klepon, butterfly pea flower, antioxidant
Pembuatan Cake Tepung Ubi Jalar Ungu Dengan Penambahan Pure Buah Nangka Terhadap Nilai Antioksidan, Karakteristik Kimia dan Organoleptik Elly Mita; Alfi Nur Rochmah
Journal of Food and Agricultural Product Vol. 3 No. 2 (2023): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v3i2.4600

Abstract

Cake is a snack with a sweet taste that uses a mixture of three main ingredients, namely wheat flour, eggs and sugar. The addition of jackfruit puree has a distinctive aroma, taste and antioxidant potential so it can be used as a composition ingredient in making purple sweet potato flour cake. This research aims to determine the antioxidant value, chemical and organoleptic characteristics of purple sweet potato flour cake. The samples used in making purple sweet potato flour cake with the addition of jackfruit puree were without adding jackfruit puree (control), adding 20% jackfruit puree from the total flour use, adding 30% jackfruit puree from the total flour use and adding 40% jackfruit puree from the total use of flour. Based on the organoleptic results, the SPSS version 23 test and the De Garmo test of the selected samples, namely the formulation of adding 30% jackfruit puree from the total flour used, then chemical analysis was carried out including water content, ash content, protein content, fat content, carbohydrate content and antioxidant value. The results of chemical analysis of selected samples showed a water content of 32.76%, ash content of 1.33%, protein content of 4.76%, fat content of 18.45%, carbohydrate content of 42.7% and antioxidant value of 21.6%. Keywords: Cake, Purple Sweet Potato Flour, Jackfruit Puree  
Pelatihan Pembuatan Keripik Pisang Cokelat dalam Upaya Kemandirian Siswa Sekolah Luar Biasa (SLB) Paedagogia Maospati Alfi Nur Rochmah; Fitriyah Zulfa; Prakoso Adi; Rizka Mulyani; Yenny Febriana Ramadhan Abdi; Dininurilmi Putri Suleman; Prajwalita Rukmakharisma Rizki; Dini Nadhilah
IJECS: Indonesian Journal of Empowerment and Community Services Vol. 5 No. 2 (2024): IJECS: Indonesian Journal of Empowerment and Community Services
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ijecs.v5i2.5772

Abstract

Sekolah Luar Biasa (SLB) Paedagogia Maospati Kabupaten Magetan merupakan salah satu sekolah yang diperuntukkan bagi siswa-siswa yang memiliki kebutuhan khusus, yang berorientasi pada life skill. Saat ini, kebanyakan produk yang dibuat oleh siswa SLB merupakan produk tidak habis pakai (produk non-pangan). Guna memperkaya dan meningkatkan keterampilan dari SLB Paedagogia Maospati, maka anak-anak di SLB Paedagogia Maospati perlu diberikan pendidikan vokasional yang bisa menambah wawasan tentang kemandirian. Terdapat dua permasalah umum di SLB Paedagogia Maospati yakni kurangnya bekal keterampilan siswa SLB Paedagogia Maospati yang belum dikembangkan secara optimal dan keterbatasan peralatan penunjang keterampilan. Adapun solusi diberikan oleh tim pengabdian UNS berupa sosialisasi dan pelatihan proses produksi keripik pisang cokelat guna meningkatkan keterampilan siswa SLB Paedagogia Maospati. Tahapan pengabdian Tim UNS melalui pelatihan produksi keripik pisang coklat bagi siswa SLB Paedagogia Maospati, dan introduksi peralatan produksi. Tujuan dari Pengabdian ini adalah memberikan keterampilan untuk siswa SLB Paedagogia Maospati dalam mengolah produk hasil pertanian khususnya produk hortikultura (pisang) menjadi produk pangan yang siap jual dengan kualitas sesuai dengan prinsip keamanan pangan.
Optimization of Vitamin C and Antioxidant Activity in Jelly Candies through the Addition of Tomato Juice and Red Guava Fitriyah Zulfa; Alfi Nur Rochmah; Yenny Febriana Ramadhan Abdi; Dininurilmi Putri Suleman; Dini Nadhilah; Prajwalita Rukmakharisma Rizki; Dea Yoana Putri
Journal of Agri-Food Science and Technology Vol. 7 No. 2 (2026): June
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v7i2.14787

Abstract

Adding functional foods to confectionery can increase children's nutritional intake. Gummy candy is a type of confectionery that children enjoy. It contains high sugar but low nutritional value. The innovation of adding fruit extracts rich in vitamin C and antioxidants from abundant local foods, such as tomatoes and red guava, was expected to improve the gummy candy's chemical properties. This research contributes to improving the chemical characteristics and sensory acceptability of gummy candy by adding tomato and red guava extract. The ingredients are tomato and red guava juice, gelatin, high-fructose syrup, sucrose, and citric acid. Treatments Formula F0, F1, F2, and F3 received 0, 10, 30, and 30% tomato juice and 0, 10, 20, and 30% red guava. The results of sensory testing showed that the panelists preferred the F3 gummy candy formulation. Chemical characteristics show that the addition of red guava extract increases the moisture content, vitamin C, antioxidants, and total soluble solids. In F0, the moisture content was 31.14%, vitamin C 0.21 mg, antioxidant activity 21.63%, and total soluble solids 30.17 mg/L. The optimal treatment at F3 produced a moisture content of 40.19%, total soluble solids of 35.83 oBrix, antioxidant activity of 34.56%, and vitamin C of 1.61 mg. Adding tomato and red guava juice to gummy sweets can increase their vitamin C and antioxidant content. Gummy candy is a nutritious food that tastes good and has enough vitamin C and antioxidants for people to consume.
Physicochemical And Organoleptic Characteristics on Cookies Innovation with the Addition of Taro Flour (Colocasia esculenta) and Edamame Flour (Glycine max) Yenny Febriana Ramadhan Abdi; Niken Ayu Putri Pamungkas; Alfi Nur Rochmah; Dininurilmi Putri Suleman; Retno Widyastuti
Journal of Food and Agricultural Product Vol. 5 No. 1 (2025): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i1.6196

Abstract

The use of taro tuber flour as a substitute for wheat flour in food processing is one of the preferences that can be made to reduce dependence on the use of wheat flour by innovating or increasing the use of non- wheat flour. One of the types of processed foods that can utilize taro tuber flour is Cookies. In addition, Cookies can also be added with additional nutritional content in the form of protein from edamame flour. The purpose of this study was to determine the effect of the addition of taro and edamame tuber flour on the sensory and physicochemical quality of cookies. The method used in this study was a complete random design (RAL) of five formulations with three replicates. The data obtained was analyzed using ANOVA (Analysis of Variance) and continued with the DMRT test. The results obtained based on sensory testing showed that the formulation with the addition of taro flour as much as 80 grams and edamame flour 10 grams. The results of the physicochemical test which included a physical test in the form of a texture test with a hardness level of 104.28 N, a breaking force of 9.11 N and chemical tests including a moisture content test of 2.44%, protein content of 7.59%, and starch content of 10.98%. Keywords: Cookies, edamame, physocochemical, organoleptic, taro.
Prebiotics Properties of Oolong Tea Alfi Nur Rochmah; Nurul Azizah Choiriyah; Yenny Febriana Ramadhan Abdi; Retno Widyastuti
Journal of Food and Agricultural Product Vol. 5 No. 1 (2025): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i1.6311

Abstract

Oolong tea is a semi-fermented tea derived from Camellia sinensis leaves. Oolong tea contains high polyphenol compounds that act as antioxidants and prebiotics. However, studies related to the prebiotic properties of oolong tea are still limited. This review aims to discuss scientific research that supports the concept of oolong tea polyphenol compounds as prebiotics. Oolong tea polyphenol compounds have low bioavailability. The part of the polyphenols that are not absorbed by the small intestine will be metabolized by intestinal bacteria. This has implications for improving intestinal microbiota and increasing SCFA production which have health effects on the body as antiobesity, improving colon inflammation and preventing cardiovascular disease. Keywords: Oolong tea, prebiotics properties
Sensory Profile, Water Content, Fat Content and Antioxidant Activity of Pecel Sauce with Black Garlic Addition Alfi Nur Rochmah; Widya Rafika Ningrum; Fitriyah Zulfa; Prajwalita Rukmakharisma; Yenny Febriana Ramadhan Abdi; Rizka Mulyani; Prakoso Adi; Dininurilmi Putri Suleman; Dini Nadhilah; Retno Widyastuti
Journal of Food and Agricultural Product Vol. 5 No. 1 (2025): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i1.6394

Abstract

Pecel sauce is made using peanuts and has a spicy and sweet taste. The ingredients for making pecel sauce can be innovated by adding black garlics. Black garlic is garlic that can be processed at a temperature of 600-800C for several days and has a higher antioxidant potential than garlic. Antioxidant activity is a compound that can inhibit free radical reactions. Apart from having antioxidant potential, black garlic has distinctive flavor compounds. The aim of this research is to determine the use of black garlic in pecel sauce on the sensory acceptability of pecel sauce, its chemical characteristics and antioxidant potential.In this research, black garlic was added to other ingredients and ground together. This research on pecel sauce with the addition of black garlic used a Completely Randomized Design with a formulation of adding black garlic to the pecel sauce at 4%, 8%, 12% and 18%. The results of the research showed the sensory acceptance of pecel chili sauce with the addition of black garlic. Sensory pecel chili sauce with the addition of black garlic based on the parameters of aroma, taste, texture, overall the panelists liked making pecel chili sauce with the addition of black garlic by 4%. The results of the analysis of the chemical content of pecel chili sauce with the addition of 4% black garlic had a water content of 12.52%, a fat content of 17.97% and an antioxidant activity value of 31.8%. Keyword: antioxidant, black garlic, pecel sauce, sensory
Analysis of snackbar characteristic subtitute with banana flour var.raja nangka (musa paradisiaca) and mocaf flour Prajwalita Rukmakharisma Rizki; Bowis Fatwa Afif; Dini Nadhilah; Dini Nurilmi Putri Suleman; Alfi Nur Rochmah; Fitriyah Zulfa; Yenny Febriana Ramdhan Abdi
Journal of Food and Agricultural Product Vol. 5 No. 1 (2025): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i1.6406

Abstract

Snack bars are bar-shaped and solid snacks, which can be categorized as healthy snacks because they contain complete nutrition, namely protein, carbohydrates, fiber, vitamins, and minerals. Snack bars are snacks that are usually eaten to delay hunger during meal times. It is made from flour mixed with cereals, nuts, dried fruits and oats. This research substitutes wheat flour with mocaf flour and banana flour (Musa paradisiaca). The aim is to reduce the use of wheat flour and empower the potential of local flour from cassava and add fiber. The addition of banana flour to provide different flavors and a longer satiety effect. Using the Completely Randomized Design (CRD) method with four formulations and three replications. Formulation P1 = control, P2 25% banana flour and 75% mocaf flour, P3 50% banana flour and 50% mocaf flour, P4 75% banana flour and 25% mocaf flour. The data obtained were analyzed using ANOVA (Analysis of Variance). The results of sensory testing showed that the best formulation was found in the snack bar sample with a formulation of 75% banana flour and 25% mocaf flour. The chemical characteristics of snack bars with substitutions of banana flour and mocaf flour are in the form of moisture content of 9.33%, ash content of 1.74%, protein content of 9.10%, fat content of 20.22, and crude fiber content of 92.58%. Keyword : snack bar, substitute, banana flour, mocaf flour
Co-Authors Ahmad Kudhori Aulia Puspita Diah Astama Bowis Fatwa Afif Dea Yoana Putri Dini Nadhilah Dini Nadhilah Dini Nurilmi Putri Suleman Dininurilmi Putri Suleman Dininurilmi Putri Suleman Ella Ela Puspa Dewi Dewi Elly Mita Fitriyah Zulfa Fitriyah Zulfa Henidar Sofia Mi`raj Hizkia Adji Manahisa Juwita Arum Ardana Kurnia Risda Putri Laila Fidhiatul Latifah Lativa Lisya Maghfira Niken Ayu Putri Pamungkas Nurul Azizah Choiriyah Prajwalita Rukmakharisma Prajwalita Rukmakharisma Rizki Prajwalita Rukmakharisma Rizki Prakoso Adi Putri antasya wandan sari R. Baskara Katri Anandito Retno Widyastuti Rizka Mulyani Rizky Brisha Nuary Syah ZInda Aini Widya Rafika Ningrum Yenny Febriana Ramadhan Abdi Yenny Febriana Ramadhan Abdi Yenny Febriana Ramdhan Abdi Zahra Nur Alya