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All Journal The Journal of Experimental Life Sciences (JELS) agriTECH TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Abdimas Galuh: Jurnal Pengabdian Kepada Masyarakat G-Tech : Jurnal Teknologi Terapan Nusantara Science and Technology Proceedings GUYUB: Journal of Community Engagement Jurnal Abdi Panca Marga Jurnal Riset Rumpun Ilmu Kesehatan (JURRIKES) J-ABDIPAMAS (Jurnal Pengabdian Kepada Masyarakat) Jurnal Penelitian dan Kajian Ilmiah Kesehatan Politeknik Medica Farma Husada Mataram Journal of Natural Sciences and Learning Lempuk: Jurnal Ilmu Kelautan dan Perikanan
Khoirin Maghfiroh
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THE EFFECT OF ADDING DRIED MORINGA OLEIFERA L. ON PHYSICOCHEMICAL CHARACTERISTICS AND ORGANOLEPTICS PROPERTY CRACKERS Nisfi, Lailatun; Maghfiroh, Khoirin
Jurnal Penelitian dan Kajian Ilmiah Kesehatan Politeknik Medica Farma Husada Mataram Vol. 10 No. 1 (2024): April
Publisher : Politeknik Medica Farma Husada Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33651/jpkik.v10i1.552

Abstract

Moringa oleifera L. leaf contain energy, fat, protein, carbohydrates, fiber, vitamin A, and vitamin C. Crackers are a processed food made from a hard dough. The addition of dried Moringa oleifera L. leaf is expected to enhance the nutritional value and turn crackers into a functional food with benefits. This study aims to determine the influence of adding dried Moringa oleifera L. leaf on the antioxidant content and organoleptic properties, including taste, color, aroma, and texture of the crackers. The research was conducted at the Food Processing and Biochemistry Laboratory of Yudharta University, Pasuruan, and then Nutrition Laboratory of Airlangga University Surabaya and  then Basic Laboratory of chemistry and biology of Hang tuah University Surabaya. from April to June 2023. The research method employed a Completely Randomized Design with six treatments (0%, 5%, 10%, 15%, 20%, and 30%) repeated three times, resulting in 18 experiments. Physicochemicals data analysis used Minitab software to conduct Analysis of Variance, and Tukey Method was applied for notation determination. Organoleptic testing employed the Friedman test, while the best treatment was determined using the modified De Garmo Effective Index test by Susrini (2003). The results indicate that the addition of dried Moringa oleifera L. leaf significantly affected (p<0.05) the antioxidant activity, taste, color, aroma, and texture of the crackers. The best treatment was P1 (195 grams of dried moringa oleifera: 5 grams of dried Moringa oleifera L. leaf ) with an antioxidant activity of 91.1% Breaking power of 3.67%, moisture content of 5.98%, ash content of 3.3%,and high organoleptic values for taste 3,64%, aroma 4,32%, color 4,32%, and texture 4,08%. The addition of moringa oleifera L. leaf to crackers can enhance the nutritional value of the crackers.
Pendampingan Diversifikasi Pangan Olahan Jagung Berbasis "Less Waste" pada Kelompok Wanita Tani di Desa Kersikan Pasuruan Utomo, Deny; Maghfiroh, Khoirin; Nuswardhani, Sri Karuniari
GUYUB: Journal of Community Engagement Vol 5, No 4 (2024)
Publisher : Universitas Nurul Jadid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33650/guyub.v5i4.9523

Abstract

Corn is a primary commodity in Kersikan Village, cultivated by farmer groups. However, corn processing into food products has not yet been optimized, and current practices often result in waste due to limited knowledge among members of the Women Farmers Group (Kelompok Wanita Tani or KWT). Sustainable assistance is therefore needed to enhance their skills and knowledge. Through ongoing assistance, corn can be diversified into less-waste-based food products, where all parts of the corn are utilized to minimize processing waste. Corn kernels, for instance, are processed into dodol (a local confectionery) and tortilla chips, capitalizing on the nutritional content of corn, which includes carbohydrates, protein, fat, and various vitamins and minerals. Corn silk waste is used to make corn silk tea, which contains phenolic compounds with antioxidant properties. Additionally, corn husks are repurposed as natural packaging for the dodol. This sustainable processing activity engages KWT Permata from Kersikan Village, Gondang Wetan District, Pasuruan Regency, in stages that include socialization, training, technology application, and continued assistance and evaluation. This ongoing assistance model improves partners' knowledge, skills, and understanding in diversifying corn processing with a less-waste approach.
Penerapan PMT Berbasis Bahan Herbal dalam Meningkatkan Pengetahuan Kader Posyandu Stunting di Desa Lemahbang Pasrepan Pasuruan Maghfiroh, Khoirin; Utami, Cahyaning Rini; Saputri, Romadhiyana Kisno
GUYUB: Journal of Community Engagement Vol 5, No 4 (2024)
Publisher : Universitas Nurul Jadid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33650/guyub.v5i4.9524

Abstract

This study aims to evaluate the effectiveness of implementing a herbal-based Supplementary Feeding Program (Pemberian Makanan Tambahan or PMT) in enhancing the knowledge of Posyandu Stunting (POSTING) cadres in Lemahbang Village, Pasrepan, Pasuruan. The method used is Participatory Rural Appraisal (PRA), encompassing observation, focus group discussions (FGDs), training on PMT product development, technology application assistance, healthcare services, and outcome evaluation. The partners in this study were all POSTING cadres in Lemahbang Village. The PMT products created included temulawak (Curcuma xanthorrhiza) milk drinks and kelor (Moringa) seaweed snacks.The results of this Community Service Program (PKM) showed significant improvements in knowledge, skills, interest, and PMT product quality, as measured through questionnaires and interviews conducted before and after the program. Findings indicate a substantial increase, with a 50-80% improvement in POSTING cadres' understanding of nutrition, the benefits of herbal ingredients, and PMT product development. The resulting PMT products were more nutritious and had an extended shelf life.
Upaya Pemanfaatan Limbah Ikan Senangin (Eleutheronema tetradactylum) dalam Pembuatan Stik Sebagai Sumber Pangan Bergizi wafiqotul isma; Maghfiroh, Khoirin; Pamungkas, Pinctada Putri

Publisher : Fishery Product Technology Study Program, Yudharta University, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/lempuk.v3i2.5978

Abstract

In an effort to reduce waste and maximize resources, the use of sengin fish waste is processed into healthy and delicious fish stick products. The aim of making fish sticks is to optimize the use of sukain fish waste which has not been used properly, reduce the environmental impact caused by fishery waste, and provide a nutritious food alternative that is economical and easily accessible to the public. This research method includes 1 sample P0 (control) using 50 grams of fish bones and 3 treatments, namely P1 with the addition of 75 grams of fish bones, P2 with the addition of 100 grams of fish bones and P3 with the addition of 125 grams of fish bones. The effect of adding fish bone meal on organoleptic tests showed that the highest average results were in treatment 1 (P1) (3.63), P2 (3.51) and P3 (3.36). In terms of color, P1 is preferred because it is not too brownish. The higher the addition of fish bones, the more dull brown the color of the stick will be. Of the flavors, P1 liked the most because the spices were more pronounced or balanced and were not disguised by the larger number of fish bones. From the aroma, P2 is more preferred because P2 provides sufficient aroma and is liked by the majority of consumers, while P1 is too low and P3 is too high in aroma intensity. In terms of texture, P1 and P2 are more preferred because there is a good balance so the results are similar and in P3 (125 grams) there is an increase in fish bone flour which can make the layers thicker or different so that they are harder
Karakterisasi senyawa kompleks dengan logam transisi pada mikropartikel bunga cempaka (Magnolia champaca (L.) Baill. Ex Pierre) sebagai kandidat potensial nutrasetikal Khoirin Maghfiroh; Deny Utomo

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v14i2.4325

Abstract

The components of complex compounds containing transition metals play a significant role in regulating the nutraceutical ability for disease prevention and treatment. The bonding of complex molecules with transition metals allows energy to be transferred between complex compounds that enter the body and systems within the body. The aim of this research was to investigate the composition of complex chemical components including transition metals used in the processing of M. champaca flowers for potential nutraceuticals. Transition metal identification (XRF), compound identification (LC-MS), functional group identification (FTIR), crystal character identification (XRD), particle surface morphology identification (SEM), particle size identification (PSA), and identification of physicochemical characters of Niacin complex with transition metals (SwissADME) are among the stages of the study. The results showed that the highest type of transition metal was Fe, containing to 0.42%, Niacin group compounds identified were Nicotinic acid and Nicotinamide, in the region 505 - 405 cm-1, there is a transition metal bond with a Fe (Fe - O) functional group, solid particles in M. champaca microparticles were amorphous, peak peaks at an angle of 2ɵ 19,83°, Particle morphology is similar to powder on its surface, particles measuring 208.20 µm. The physicochemical properties of the Niacin complex with transition metals demonstrate that niacin group chemicals have different effects on nicotinic acid and nicotinamide. These complex chemicals are generally easily absorbed by body systems. Since the synthesis of niacin complexes with transition metals has improved physicochemical properties, it could be employed as a possible nutraceutical candidate.
Sifat kimia dan organoleptik food bar kombinasi tepung mocaf (Modified cassava flour) dan tepung kacang tanah (Arachis hypogeaea L.) Dewi Putri Setyowati; Khoirin Maghfiroh

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v15i1.4957

Abstract

Food bars are made by combining a variety of mashed food ingredients. These ingredients are fortified with additional nutrients such as cereals, dried fruit, or nuts, which are then held together into a compact form with the help of binders. The aim of this study was to see how mocaf flour and peanut flour affected the chemical and organoleptic qualities of food bars. A one-factor completely randomised design (CRD) was utilised in this study. There were three amounts of mocaf flour and mung bean flour, namely 70g : 30g, 50g : 50g, 30g : 70g. The one-way ANOVA test was used to analyse chemical data, followed by the BNT test. Chemical analysis includes moisture content, ash content, and fiber content. Organoleptic data analysis using the hedonic test. The moisture content test revealed no differences (p=0.36), whereas there were differences in the ash content test (p=0.00), the fiber content test (p=0.00). Organoleptic test showed that there were differences in aroma (p=0.047), texture (p=0.028), taste (p=0.016) and color (p=0.00). According to the results of the effectiveness test, the most effective treatment was A2 with the following criteria: 12.61% moisture content, 1.82% ash content, 1.78% fiber content, and 3.19 aroma, 3.38 color, 3 taste, 42, texture 3.15.
Pengaruh Jenis Medium Terhadap Kecepatan Penetrasi Panas dan Daya Terima Produk Kalengan Ikan Tuna Skipjack (Katsuwonus pelamis) Adnan, Mahfid; Ernawati; Maghfiroh, Khoirin

Publisher : Fishery Product Technology Study Program, Yudharta University, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/lempuk.v1i1.3113

Abstract

Tuna fish has high content of protein. The purpose of food processing is to make a well preserve product, improving the taste and increasing economic value. Sterilization of canned tuna is an example of food processing to achieve the above purpose. A well preserve product must be free from the possibility of proliferation of microorganisms. The objective of this study was to investigate and evaluate the impact of medium used in canned tuna product on heat penetration speed during sterilization and to know the preference level by consumer.Determination of F0 value in this research refers to the protocol of Canadian Food Inspection Agency (CFIA) by using general method to analyse data, protein analysis followed Kjeldahl method and organoleptic examination used Friedman test. Analysis of effectiveness index was conducted to determine the best treatment. The experimental design used randomized single design with three kinds of treatments which were repeated 3 times for each observation. Results indicated that the fastest heat penetration was obtained by in brine product with 46 minutes sterilizatiion time, followed by in oil product with 62 minutes, then in brine + oil product with 65 minutes. Analysis of variance showed that treatment of medium usage provides a very significant impact on heat penetration (F count larger than F table 5 % and 1 %). Heat treatment also provides a significant impact on protein content (F count larger than F table 5 % and 1 %). Organoleptic examination showed that treatment gave significant effect on flavour and odor (F count larger than F table), but not significant on color (F count is smaller than F table). In conclusion, the fastest heat penetration was obtained by in brine product with 46 minutes sterilization time, followed by in oil product 62 minutes, then in brine + oil product with 65 minutes. Consumer preference and the best treatment in this research was obtained by in brine + oil product, followed by in oil product, then in brine product.
Characterization of Microparticles Extracted from Wasabi (Wasabia japonica) as a Natural Food Preservative for Fresh Chicken Meat Mahmudah, Daimatul; As'idah, Fizriyatul; Rukmini, Rukmini; Maghfiroh, Khoirin
agriTECH Vol 45, No 2 (2025)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.89696

Abstract

Chicken meat is a food ingredient vulnerable to contamination, requiring effective treatment to extend its shelf life and maintain quality. Wasabi (Wasabia japonica), a typical Japanese plant, contains an allyl isothiocyanate compound with antibacterial properties, making it a potential natural preservative. Therefore, this study aimed to develop microparticles of wasabi extract for application as a preservative for fresh chicken meat. In the process, microparticles were produced using the dry spray method, with maltodextrin as a coating material. The formulations tested were 0% (F0), 1% (F1), 2% (F2), and 3% wasabi extracts (F3), combined with 100 grams of maltodextrin and 1000 mL of distilled water. The produced microparticles were subjected to characterization to determine particle size, solubility test, particle morphology, crystal structure, and functional group identification. Subsequently, inhibition zone tests and total plate count were conducted to assess the effectiveness of the particles as a natural food preservative. The results showed that the F3 treatment had the widest inhibition zone (7.1 mm). Immersing chicken meat in the extract solution reduced the bacterial colony count from 16.8x106 CFU/gram to 12.5x106 CFU/gram over 6 days of storage. Therefore, F3 was the best formulation based on microbiological test results. This signified the potential of wasabi extract microparticles as a natural food preservative.
Mikroenkapsulasi ekstrak keratin (protein hewani) bulu ayam broiler (gallus domesticus) sebagai bahan fortifikasi pada susu bubuk Khuddin, Mukhammad Sholeh; Karimah, Rizka Ajeng; Ummah, Nadifa Zurotul; Maghfiroh, Khoirin

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i1.6060

Abstract

In Indonesia, the use of chicken feather waste is currently limited to animal feed, even though chicken feathers contain rich nutritional value, such as keratin. With the application of appropriate technology, chicken feathers have the potential as a functional food ingredient. Currently, in Indonesia, keratin from chicken feathers is usually used in cosmetic products. This research aims to change the status of chicken feathers from waste or animal feed to food additives. Through experimental methods with Ft-ir, SEM, Psa testing and also food safety testing with XRF. keratin is an amino acid. And in the wave number range 2000-3600 cm-1, which is an alcohol peptide bond (O-H). Also found in the wave number range 1480-1575 cm-1 which is the amide II peptide bond (NH bending), and in the wave number range 1229-1301 cm-1 which is the amide III peptide bond (CN Stretching). This indicates that samples A and B both identified the presence of amino acids including cysteine, arginine, lysine, serine and threoni. Thus, the results of this study provide an in-depth understanding of the characteristics of keratin in the context of broiler chicken feathers and the potential and optimization of fortification deficiencies in powdered milk.
Peran Sinergi Produk Susu–Durian Lokal dan Psikoedukasi Keluarga untuk Peningkatan Kapasitas Kader Posyandu Desa Tempuran Utami, Cahyaning Rini; Auli, Lailatuzzahro Al-Akhda; Maghfiroh, Khoirin
Abdimas Galuh Vol 7, No 2 (2025): September 2025
Publisher : Universitas Galuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25157/ag.v7i2.21014

Abstract

Penguatan kapasitas kader posyandu melalui pemanfaatan potensi pangan lokal merupakan strategi penting untuk menurunkan risiko gizi buruk pada balita. Desa Tempuran, Kabupaten Pasuruan, memiliki ketersediaan susu sapi segar dan durian montong yang selama ini belum diolah secara optimal. Kegiatan pengabdian ini dilaksanakan dengan pendekatan partisipatif melalui enam tahapan, meliputi identifikasi masalah dan potensi lokal, perencanaan program, pelatihan pembuatan yoghurt dan permen susu–durian, psikoedukasi keluarga, pendampingan simulasi klinik psikologis, serta monitoring dan evaluasi. Analisis dilakukan dengan observasi lapangan, dokumentasi, serta uji pre-test dan post-test menggunakan paired sample t-test (α=0,05). Hasil menunjukkan bahwa kader posyandu yang mayoritas berusia produktif mampu meningkatkan keterampilan teknis dalam pasteurisasi susu, proses fermentasi yoghurt, serta pengolahan permen dengan pengendalian suhu kritis. Evaluasi daya terima menunjukkan produk berbasis susu–durian memiliki potensi diterima sebagai pangan fungsional. Selain itu, terjadi peningkatan signifikan pada pengetahuan kader, yaitu pemahaman family well-being dari 51,2% menjadi 84,3%, teknik komunikasi dari 53,5% menjadi 82,7%, dan strategi pendampingan gizi keluarga dari 52,1% menjadi 83,5%. Integrasi pelatihan pangan lokal dengan psikoedukasi dan simulasi klinik psikologis terbukti memperkuat kapasitas kader dalam mendukung gizi balita dan kesejahteraan keluarga. Peran sinergi produk susu–durian lokal dengan psikoedukasi kader mampu menjadi model pemberdayaan masyarakat yang relevan diterapkan di wilayah lain. Disarankan keberlanjutan program melalui pendampingan lanjutan serta pengembangan jejaring kemitraan untuk memperluas dampak pengabdian. 
Co-Authors Adnan, Mahfid As'idah, Fizriyatul Aulia, Lailatuzzahro Al-Akhda Ayu, Nyawijining Tita Bahria Ulfa Daimatul Mahmudah Deny Utomo Dewi Farah Adibah Dewi Putri Setyowati E Ernawati, E Erik Cahya Nugraha Ernawati Ernawati Ernawati Hidayati, Novi Itsna Iva Nur Halimah Karimah, Rizka Ajeng Khuddin, Mukhammad Sholeh Lidyana, Novita Mahmudah, Daimatul Miftakhul Arif Saifuddin Islami Mighfar, Shochibul Muhaimin Rifa'i Nisfi, Lailatun Novanda Dwi Pramana Putra Nurdiana Afrida Nuswardhani, Sri Karuniari Pamungkas, Pinctada Putri Pinctada Putri Pamungkas R.R. Sri Karuniari Nuswardhani Rizka Maulida Rukmini Rukmini Saputri, Romadhiyana Kisno Saputro, Cahyo Bagus Setyowati, Dewi Putri Sirot, Sayyid Agil Sri Widyarti Sutiman B. Sumitro Ummah, Nadifa Zurotul Utami, Cahyaning Rini Utomo, Deny wafiqotul isma