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All Journal Teknotan: Jurnal Industri Teknologi Pertanian Jurnal Sains Dasar Jurnal Teknologi Pertanian Jurnal Sains dan Teknologi Pangan Jurnal Ilmiah Pertanian Jurnal Penelitian Pertanian Terapan AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian JURNAL GALUNG TROPIKA JMM (Jurnal Masyarakat Mandiri) Jurnal Pertanian Agros Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Agrotek Tropika Agrisocionomics: Jurnal Sosial Ekonomi Pertanian Jurnal Teknologi Pertanian TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Agritech: Jurnal Fakultas Pertanian Universitas Muhammadiyah Purwokerto Jurnal Pendidikan Teknologi Pertanian Jurnal Ilmiah Membangun Desa dan Pertanian Agroteknika Agro Bali: Agricultural Journal Jurnal Ekologi, Masyarakat dan Sains Unram Journal of Community Service (UJCS) Jurnal DiMas (Jurnal Pengabdian Kepada Masyarakat) PERTANIAN TROPIK Magistrorum et Scholarium: Jurnal Pengabdian Masyarakat Warta LPM Journal Of Agribusiness, Social and Economic Agroland: Jurnal Ilmu-ilmu Pertanian AGROLAND: The Agricultural Sciences Journal

Yoga Aji Handoko

Universitas Kristen Satya Wacana

Author-ID : 613932

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Other

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COMPARISON OF THE QUALITY OF COCOA SEED FERMENTATION WITH THE ADDITION OF MIXED CULTURE AND SINGLE CULTURE OF Lactobacillus plantarum Arita Putri Handayani; Andree Wijaya Setiawan; Yoga Aji Handoko
JURNAL GALUNG TROPIKA Vol 11 No 1 (2022)
Publisher : Fapetrik-UMPAR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31850/jgt.v11i1.907

The cocoa bean fermentation process is carried out to improve the quality of cocoa beans as industrial raw materials such as the formation of aroma, color, flavor and can increase the selling value. This study aims to examine the quality of the results of the addition of mixed culture and single culture Lactobacillus plantarum and determine the best quality of fermented cocoa beans with the addition of mixed culture and single culture Lactobacillus plantarum. The cocoa beans used for fermentation were RCC clones from Nglanggeran, Gunung Kidul. This study used a randomized block design (RAK) with different concentrations of yeast and bacteria, namely: single culture 5%, 10%, 15% and mixed culture 5%, 10%, 15% with a long fermentation time for 6 days. Cocoa beans without yeast and bacteria inoculum were used as controls. The single culture and the mixed culture used influenced the different results. The best treatment using a single culture was a single culture of 10%, while the treatment with the addition of mixed cultures was a mixed culture of 10%. The results of the research analysis of some of the best parameters as follows: 37.85?C temperature measurement; pH 5.37; yield 31,369; seeds 100 grams 76.25; water content 7.848%; lactic acid 0.1125%; acetic acid 0.281%; reducing sugar 5.1065; total fat 50.70%; and cut test organoleptic test the preferred treatment by the panelists was Mixed Culture 5%.

Physical, Chemical, and Organoleptic Characterization of Beetroot Leather (Beta vulgaris L.) with Additional CMC and Carrageenan Bellarose Novelia Kristina Pandeirot; Yoga Aji Handoko
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 11, No 4 (2022): Desember 2022
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v11i4.549-560

The beetroot leather with CMC (Carboxyl Methyl Cellulose) or carrageenan as a binder resulted in beetroot leather with a dense clay texture and a good level of plasticity. Based on the benefits and content of beetroot and the addition of CMC and carrageenan, this research tries to characterize beetroot leather's physicochemical and organoleptic characteristics from various concentrations and types of thickening agents. This study was arranged in RBD (Randomized Block Design) with 6 treatments and 4 repetitions. CMC was expressed as factor X and carrageenan as factor Y with each concentration level (0.1%; 0.3%; 0.5%). Beetroot leather was tested physically, chemically, shelf life, and organoleptically. Physical tests include color and texture tests. Chemical tests include moisture, ash, antioxidant capacity, and total sugar. The data from observing physical and chemical properties were processed using the ANOVA (Analysis of Variance) method, further tested using DMRT (α=5%) and organoleptic using the Likert scale. The best treatment was found in X1Y1 (CMC 0.1%), which has good physicochemical content with a hardness level of 173.13g, deformation 2.07mm, dark purplish gray color, moisture content 15.72%, ash content 5.23%, total sugar 67.82%, and antioxidants 42.06%. Beetroot leather is easy to consume and has the best hardness level with a moisture content that is not too high, so it is not easily damaged. The organoleptic test showed that the respondents could not distinguish the five treatments and expressed their liking for all beetroot leather products.Keywords: Beetroot leather, CMC, Carrageenan, Characterization, Organoleptic

Respon Masyarakat terhadap Introduksi Budidaya Gandum: Studi Sistem Tumpangsari Gandum dengan Tembakau Hendrik Johannes Nadapdap; Maria Marina Herawati; Tinjung Mary Prihtanti; Theresa Dwi Kurnia; Yoga Aji Handoko
Magistrorum et Scholarium: Jurnal Pengabdian Masyarakat Vol 1 No 2 (2020)
Publisher : Universitas Kristen Satya Wacana Salatiga

Upaya diversifikasi pangan dilakukan melalui pengembangan gandum sebagai sumber pangan alternatif, mengingat gandum telah dimanfaatkan dan dikonsumsi oleh masyarakat dalam beragam produk olahan pangan. Tujuan pengabdian masyarakat ini adalah melihat pengetahuan masyarakat tentang budidaya gandum pada masyarakat petani di Timboa serta respon masyarakat terhadap introduksi budidaya tanaman gandum setelah dilakukan penyuluhan dan pelatihan introduksi budidaya gandum yang ditumpangsari dengan tembakau. Pengabdian masyarakat dilakukan di dataran tinggi Timboa, Desa Ngadirojo, Kabupaten Semarang. Metode pelaksanaan dilakukan dengan pembelajaran praktek langsung. Analisis data dengan metode deskriptif kualitatif. Hasil pelaksanaan yaitu petani mengetahui gandum, budidaya gandum, produk olahan gandum serta pemasaran gandum. Respon masyarakat ingin membudidayakan gandum sebagai alternatif tanaman yang dibudidayakan. .

Analisis Perbandingan Kualitas Biji Kakao (Theobroma cacao L.) dengan Berbagai Wadah Fermentasi Menggunakan Kultur Campur Christhoperus William Vincent Sucipto; Yoga Aji Handoko
Teknotan: Jurnal Industri Teknologi Pertanian Vol 16, No 3 (2022): TEKNOTAN, Desember 2022
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jt.vol16n3.8

Sebagian besar kualitas biji kakao di Indonesia pada umumnya menghasilkan kualitas yang rendah, baik secara fisik ataupun cita rasa. Masih sedikit para petani yang melakukan proses fermentasi biji kakao, padahal biji kakao fermentasi memiliki kualitas yang lebih baik daripada biji kakao non fermentasi. Terbatasnya jumlah panen biji kakao menyebabkan petani enggan melakukan fermentasi. Tujuan penelitian ini yaitu untuk memperoleh potensi wadah fermentasi ukuran kecil dalam fermentasi biji kakao dengan bantuan kultur campur Lactobacillus plantarum, Acetobacter tropicalis, dan Saccharomyces cerevisiae. Penelitian ini menggunakan rancangan acak kelompok (RAK) dengan 8 perlakuan dan 4 kali ulangan. Setiap wadah fermentasi dari kotak kayu, besek, bambu, dan paralon menggunakan biji kakao basah sebanyak 1 kg yang difermentasi dengan pemberian kultur campur (10%) dan tanpa pemberian kultur sebagai kontrol. Parameter pengujian yang dilakukan yaitu pH, suhu, rendemen, kadar air, cut test, gula reduksi, total asam, kadar lemak, dan organoleptik yang meliputi: tekstur, warna, aroma, rasa. Hasil terbaik diperoleh dari perlakuan kotak kayu dengan perlakuan kultur campur dengan nilai rendemen (36,18%), kadar air (6,67%), cut test (93%), gula reduksi (2,74%), asam total (0,35%), lemak (46,75%), organoleptik tekstur (4/S), warna (4,5/SS), aroma (4,15/S) dan rasa (3,85/S).

ANALYSIS OF COMPETITIVENESS AND GOVERNMENT POLICIES ON INDONESIAN WHITE JASMINE (Jasminum sambac) FARMING Liska Simamora; Damara Dinda Nirmalasari Zebua; Yoga Aji Handoko; Suprihati Suprihati
Agrisocionomics: Jurnal Sosial Ekonomi Pertanian Vol 7, No 1 (2023): March 2023
Publisher : Faculty of Animal and Agricultural Science, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/agrisocionomics.v7i1.15580

Floriculture is a sub-sector of horticulture that has great potential as a business. One type of floriculture is white jasmine (Jasminum sambac) known as the flower of the nation (Puspa Bangsa). This plant is widely used by the Indonesian society for both traditional and religious ceremonies. In addition, it is also a commodity that potentially increases the volume of national exports. The central production of white jasmine flowers is Central Java Province, specifically in Depok Village, Kandeman District, Batang Regency. The planting area of jasmine flowers in Batang Regency has decreased. This is caused by the lack of young people to continue white jasmine farming, the land conversion of white jasmine flower to rice, or rented out to other utilities. These conditions indicate that white jasmine flower activity is no longer a top priority for farmers in Depok Village. Therefore, this study aims to analyze the competitiveness of white jasmine flowers. This is quantitative research. The sampling was determined by applying purposive sampling with those 30 farmers who are members of the Barokah Farmers Group Association. Data was collected through interviews using a questionnaire. Furthermore, the data were analyzed using the Policy Analysis Matrix. The results showed that white jasmine farming has both competitive advantage (PCR<1) and comparative advantage (DCR<1). The government has protected production inputs (NPCI<1), but has not protected output (NPCO<1).

Characterization Of Cassava Flour (Manihot esculenta Crantz) with Combination of Pregelatinization and Fermentation Methods Hildegardis Vania Santika; Yoga Aji Handoko
Jurnal Sains dan Teknologi Pangan Vol 8, No 3 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v8i3.35708

Cassava has a high content of starch that can process into flour. Using a different kind of modification process results in the different characterization of flour that is produced. Physic modification by pregelatinization produced pregel flour. Whereas, enzymatic modification by the fermentation process produced mocaf flour. This research aimed to determine the characterization of cassava flour with a combination of pregelatinization and fermentation methods. This study used a Factorial Randomized Block Design with two factors. The first factor was boiling temperature which is 65oC and 80oC whereas the second factor was the type of microorganism used in the fermentation process which is a single culture of Rhizopus oryzae, a single culture of Saccharomyces cerevisiae, a single culture of Lactobacillus plantarum, and mixed culture of Rhizopus oryzae, Saccharomyces cerevisiae, and Lactobacillus plantarum. The observed parameter was water content, sugar content, protein content, HCN content, ash content, amylose, and amylopectinn levels, swelling power, and water absorption index. The resultshowsw that the modification of cassava flour with a combination of pregelatinization and fermentation methods did not produce new characteristics or was very different from each origin method.

Studi Karakteristik Flakes Tepung Pisang Kepok (Musa paradisiaca var. Formatipyca) Dengan Subtitusi Tepung Sagu Adminarwati Hulu; Yoga Aji Handoko
Agroland: Jurnal Ilmu-ilmu Pertanian Vol 29 No 1 (2022): April
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/agrolandnasional.v29i1.1035

Flakes merupakan produk makanan kering, berkadar air rendah, berbentuk lembaran tipis yang banyak disukai oleh masyarakat karena waktu yang singkat serta cepat dalam penyajiannya. Pada umumya, tepung jagung, tepung beras, serta tepung gandum merupakan bahan dasar dalam pembuatan flakes. Penggunaan jenis tepung lain juga telah banyak digunakan dalam pengolahan flakes salah satunya tepung pisang kepok, namun penggunaan tepung pisang kepok memiliki kelemahan terkait tingkat kerenyahan rendah. Tingkat kerenyahan pada produk dipengaruhi oleh kandungan amilosa bahan. Substitusi tepung sagu yang memiliki kadar amilosa relatif tinggi diharapkan dapat memperbaiki tekstur dan karakteristik produk flakes berbasis tepung pisang kepok. Melalui permasalahan ini, maka diperlukan substitusi bahan tepung sagu untuk memperbaiki karakteristik flakes. Tujuan penilitian menganalisis pengaruh perbandingan yang tepat tepung pisang kepok dengan tepung sagu dan menentukan perbandingan yang terbaik terhadap sifat fisikokimia dan organoleptik flakes. Pelaksanaan penelitian menggunakan Rancangan Acak Kelompok (RAK), terdiri dari 1 faktor yaitu subtitusi tepung sagu terhadap tepung pisang kepok (100%), (60%:40%), (70%:30%) dan (80%:20%). Data dianalisis dengan sidik ragam (ANOVA) serta uji lanjut menggunakan DMRT selang kepercayaan 5%. Berdasarkan hasil analisis sifat fisikokimia perlakuan 60% tepung pisang: 40% tepung sagu menunjukkan hasil yang terbaik, dengan kadar air (1,461%), kadar abu (3,8400), kadar lemak (0,151667), kadar protein (1,20000), kadar karbohidrat (78,798), daya serap (92,023), dan serat kasar (3,9000). Pengujian organoleptik juga menunjukan bahwa perlakuan 60% tepung pisang : 40% tepung sagu merupakan perlakuan terbaik, dengan indeks penilaian yang optimal antara lain aroma (70% suka), warna (64% suka), rasa (67,33% suka), dan tekstur (80,67% sangat suka), sedangkan untuk perlakuan lainnya penilaian panelis terhadap produk rata-rata pada kategori “suka”.

Increasing the Knowledge of Women Farmer Through Household Counseling on Food Safety in Sumberejo Village, Magelang Regency Maria Marina Herawati; Yoga Aji Handoko; Alfred Jansen Sutrisno; Maria Maria; Liska Simamora; Yuliawati Yuliawati; Bayu Nuswantara; Bistok Hasiholan Simanjuntak
Unram Journal of Community Service Vol. 5 No. 2 (2024): June
Publisher : Pascasarjana Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/ujcs.v5i2.655

Food safety is the condition and effort needed to prevent food from three possible contaminations, namely: biological, chemical and other contamination that can disturb, harm and endanger human health. Sumberejo Village is a Partner of Faculty of Agriculture and Business, Universitas Kristen Satya Wacana. Sumberejo Village has potential resources in the form of vegetables. It is supported by climate and temperature conditions that are suitable for vegetable production. One of the superior commodities produced in Sumberejo Village is beetroot fruit. Processing agricultural products into processed food products is an effort to increase economic value when prices fall or during harvest time. Processing beet tubers into processed products such as cookies, beetroot tea bags, cakes are one way to reduce losses due to falling prices and increase the selling value of beet tubers. Knowledge and safe food processing practices are very necessary in food processing activities. Through food safety education activities, it is hoped that the women farming community in Sumberejo village will be able to process beet tubers in accordance with the concept of food safety. The aim of this Community Service activity is to provide knowledge and understanding of female farmers in Sumberejo Village regarding food safety and efforts to prevent contamination during food processing and producing food that is safe for consumption by the community. Based on the results of implementing safety education activities in Sumberejo Village, it can be concluded that there has been an increase in knowledge about food safety. It can be seen in the results of the questionnaire that knowledge about food safety is important because it concerns health

Arahan Sistem Pertanian Ideal Berbasis Potensi Sumberdaya Lahan: Komponen Dasar Cukilan Smart Village Setiawan, Andree Wijaya; Simanjuntak, Bistok Hasiholan; Handoko, Yoga Aji; Agus, Yohanes Hendro; Trisunaryanto, Lasmono; Maria, Maria; Nugroho, Adi; Tambotoh, Johan Jimmy Carter
Warta LPM WARTA LPM, Vol. 27, No. 2, Juli 2024
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/warta.v27i2.4812

In recent years, the concept of smart villages has gained increasing prominence as a means of encouraging sustainable development in rural areas. This is particularly relevant in the agricultural sector, where the potential of land resources is crucial. Cukilan Village, located in Suruh District, Semarang Regency, Central Java, is primarily an agricultural area, with over 80% of its land designated for agricultural purposes. The village government has expressed a desire to develop Cukilan as a smart village through an FGD process. Based on this background, a community service program was implemented with the aim of designing Cukilan Village as a smart village in stages, to enhance economic growth and prosperity by leveraging the potential of agricultural resources and human resources, as well as accelerating the village development process. The method for implementing this PKM (Community Service) program utilized the Assets-Based Community Development (ABCD) approach, which involved outreach, discussion, mapping of agroecological zones, as well as land suitability and evaluation. As a result of this initiative, the Cukilan Village government received guidance for an ideal agricultural system based on land resource potential, which serves as a basic component towards the realization of Cukilan Smart Village.

PERBANDINGAN KUALITAS WINE CAMPURAN KOPI ARABIKA (Coffea arabica) DAN ROBUSTA (Coffea canephora) YANG DIHASILKAN MELALUI METODE EKSTRAKSI COLD BREW MENGGUNAKAN YEAST KOMERSIAL Panadi, Danendra Guido; Handoko, Yoga Aji
Agros Journal of Agriculture Science Vol 26, No 2 (2024): Edisi Juli
Publisher : Fakultas Pertanian, Universitas Janabadra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37159/jpa.v26i2.4725

Wine is a fermented drink made from grapes. In Indonesia, wine production is minimal, so this research explores non-grape raw materials for making wine, including wine made from Arabica coffee and Robusta coffee. This research aims to determine the characteristics of coffee wine from a combination of Arabica and Arabica coffee mixtures using the cold brew method using commercial yeast and the best composition between Arabica and Arabica coffee to produce quality coffee wine using the cold brew method. This research used a Completely Randomized Design (CRD) to compare the quality of wine which is a mixture of Arabica coffee (Coffea arabica) and Robusta coffee (Coffea canephora). The results of the research show that the characteristics of coffee wine mixed with Arabica and Robusta coffee using the cold brew method are a decrease in pH of around 4.23-4.30, a reduced sugar value between 16.82-17.80%, alcohol content in the range of 13.80-17.25%, caffeine content in the range 50.16 - 128.16 mg/100m, as well as treatment of 25% Arabica coffee composition with 75% Robusta produces coffee wine with the best characteristics, namely sugar content reduction (16.85%), pH (4.30), caffeine content (85.81 mg/100ml), and alcohol content (17.25%).

Co-Authors Adi Nugroho Adminarwati Hulu Adminarwati Hulu Agus, Yohanes Hendro Alfred Jansen Sutrisno Alvira Tuttan Dwi Maharani Andree Wijaya Setiawan Andrianto, Kurniawan Apria Ajeng Winanti Arita Putri Handayani Arita Putri Handayani Bayu Nuswantara Bellarose Novelia Kristina Pandeirot Bellarose Novelia Pandeirot Bistok Hasiholan Simanjuntak Brian Jordan Zendrato Briliani Ayu Arianita Chelsy Natalia Putirulan Christhoperus William Vincent Sucipto Christiani Yasmine Christina Ari Pramono Putri Damara Dinda Nirmalasari Zebua David Richard Hendarto Delfio Arga Saputra Deshinta Tri Murty Archery Desy Mar’atul Fadlilah Dwi Septian, Bagas Eko Wahyu Widiyatmoko Eko Wahyu Widiyatmoko Elen, Sisilia Elisa Esterelita Elvi Fitriani Simarmata Erlitha Rahmawati Esther Sheliena Faisalma, Mohamad Wega Gabriella Desnata Yoan Anarki Gideon Febby Prima Andhika Gilang Andi Nugroho Hendrik Johannes Nadapdap Hildegardis Vania Santika Hulu, Adminarwati Indrabayu Indriatmoko Indriatmoko Ivan Tjahja Pranata Jatiningrum, Setia Humani Jayanti, Malta Puspita Jennifer Larisa Liem Johan Jimmy Carter Tambotoh Krisdania Agaperesa Lasmono Tri Sunaryanto Liem, Jennifer Larisa Liska Simamora Lois Hintanara Shine Tanggara Manao, Nancy Felicia Maria Maria Maria Maria Maria Maria Marina Herawati Megawati Haloho Murtiwulandari Murtiwulandari Nokabun, Karolus Yubel Novani Wahyu Khristanti Novia Dewi Permatasari Novice Enrich Zai Nugraheni Widyawati Olsen O Pramana Panadi, Danendra Guido Pandeirot, Bellarose Novelia Kristina Paulya Eltje Leihitu Peli Rodo Pranata, Ivan Tjahja Pratiwi, Vera Handi Priskilah Febi Widya Ningrum Putra, Imanuel Trisya Rannes Ran Nes Rendha Kinasih Rony, Zahara Tussoleha Shinta Sugiarti Simanjuntak, istok Hasiholan Sisilia Elen Subagyo, Ni Jeni Fanira Sucipto, Christhoperus Vincent Sugiarti, Shinta Suprihati Suprihati Surya Seno Pamungkas Teresha Elena Permata Theresa Dwi Kurnia Tinjung Mary Prihtanti Vania Putri Santoso Velian Sandy Wardana Wamilia Yulianingsih Wamilia Yulianingsih Widhi Handayani Yasmine, Christiani Yayi Suryo Prabandari Yetero Hendikus Hulu Yohanes Hendro Agus Yuli Kristiyanto Yulianingsih, Wamilia Yuliawati Yuliawati Yulius Adi Kristiawan Yuniel Zendrato

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