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All Journal Jurnal Teknologi Pangan Jurnal Pangan dan Agroindustri Jurnal Terapan Abdimas EDUFORTECH Jurnal Agrotek Tropika Jurnal Abadimas Adi Buana TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Adimas : Jurnal Pengabdian Kepada Masyarakat Agroteknika Indonesian Journal of Cultural and Community Development Community Empowerment Jurnal Pengabdian dan Peningkatan Mutu Masyarakat (JANAYU) Sinar Sang Surya: Jurnal Pusat Pengabdian kepada Masyarakat Jurnal Abdimas Bina Bangsa Jurnal Pengabdian Masyarakat Indonesia Maju (JPMIM) PELS (Procedia of Engineering and Life Science) Procedia of Social Sciences and Humanities Journal of Tropical Food and Agroindustrial Technology Nabatia Sewagati Teknologi dan Industri Pertanian Indonesia

Lukman Hudi

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Author-ID : 674185

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Nursing Physics Public Health Social Sciences Other

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KARAKTERISTIK KARAGENAN DARI BERBAGAI JENIS RUMPUT LAUT YANG DIPROSES DENGAN BERBAGAI BAHAN EKSTRAKSI Lukman, Lukman Hudi
REKAPANGAN Vol 11, No 1 (2017): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar

Penelitian ini bertujuan untuk mengetahui pengaruh berbagai jenis rumput laut dan perbedaan bahan ekstraksiterhadap kualitas karagenan. Penelitian di laksanakan pada bulan Desember 2015 sampai Maret 2016 diLaboratorium Kimia dan Analisis Pangan Universitas Muhammadiyah Sidoarjo dan di Laboratorium BalaiPenelitian dan Konsultasi Industri Surabaya. Percobaan dalam penelitian ini disusun secara faktorial denganmenggunakan Rancangan Acak Kelompok (RAK) yang diulang 3 kali. Faktor 1: Jenis Rumput Laut terdiri atasEucheuma spinosum, Eucheuma cottonii, dan Glasilaria sp.; sedangkan faktor 2 (bahan ekstraktor) terdiri atas:KOH 8%, KOH 8% + perendaman air kapur 25 %, dan air kapur 25 % tanpa penambahan KOH. Variabel yangdiamati meliputi: kadar air, rendemen, viskositas, dan kekuatan gel keragenan yang dihasilkan. Data yang diperoleh di analisis dengan mengunakan ANOVA yang dilanjutkan dengan uji beda nyata jujur (BNJ) 5% danmetode Zeleny untuk menentukan perlakuan terbaik. Hasil penelitian menunjukkan tidak terdapat pengaruhinteraksi yang nyata antara faktor jenis rumput laut dan bahan ekstraksi terhadap kadar air, rendemen, viskositasdan kekuatan gel, tapi jenis rumput laut berpengaruh nyata terhadap rendemen, viskositas dan kekuatan geldan bahan ekstraksi berpengaruh nyata terhadap variabel pengamatan viskositas dan kekuatan gel. Perlakuanterbaik terdapat pada perlakuan dengan jenis rumput laut E. cottoni dengan metode ekstraksi perendamandalam pelarut air kapur 25 %.Kata kunci: ekstraksi, keragenan, rumput laut

Edukasi Gizi pada Masyarakat dalam Meningkatkan Pengetahuan tentang Gizi Hanik Machfudloh; Paramitha Amelia Kusumawardani; Lukman Hudi; Miftakhurrahmat, A. Miftakhurrahmat
Jurnal Abadimas Adi Buana Vol 5 No 01 (2021): Jurnal Abadimas Adi Buana
Publisher : LPPM Universitas PGRI Adi Buana Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36456/abadimas.v5.i01.a3695

Dinegara berkembang, adanya transisi gizi membuat prevalensi gizi meningkat sehingga dapat mengalami beban ganda untuk masalah gizi dimana gizi yang kurang maupun gizi yang lebih dapat menganggu proses pertumbuhan dan perkembangan terutama pada anak serta dapat meningkatkan risiko penyakit pada anak maupun orang dewasa. Survey pendahuluan di Desa Sidokepung kecamatan Buduran Kabupaten Sidoarjo, masih terdapat balita gizi kurang sehingga tim pengabdi mengadakan edukasi mengenai gizi yang melibatkan para peternak budidaya ikan lele dan masyarakat umumnya. Metode yang dilaksanakan dalam kegiatan pengabdian masyarakat ini dengan ceramah, kunjungan, dan demo langsung. Kegiatan ceramah dan kunjungan dilakukan untuk pemahaman materi kesehatan dan gizi sedangkan demo langsung dilakukan untuk aplikasi materi yang langsung dapat ditiru dan dirasakan oleh peserta. Hasil dari kegiatan pengabdian masyarakat adalah pemahaman dari peserta edukasi tentang kesehatan dan gizi dan edukasi dalam aplikasi penentuan gizi dan kesehatan sehingga masyarakat cukup tertarik pada masalah yang disajikan. Selain itu, peserta memahami dengan baik tentang materi yang diberikan narasumber bahkan mereka sadar bahwa menjaga kesehatan dan mengetahui serta memperhatikan tentang gizi yang baik merupakan keharusan dan kewajiban setiap keluarga apalagi didukung dengan sebagian besar masyarakat merupakan peternak budidaya ikan lele dimana ikan lele merupakan ikan yang tinggi protein.

Pengembangan Pelaku Umkm Mujair Asap Dusun Pelataran Desa Penatarsewu Kec. Tanggulangin Kab. Sidoarjo Jawa Timur Hudi, Lukman; Saidi, Ida Agustini; Jakaria, Ribangun Bamban; Kusumawardani, Paramitha Amelia; As’at Rizal, As’at Rizal
Jurnal Pengabdian Masyarakat Indonesia Maju Vol 2 No 02 (2021): Jurnal Pengabdian Masyarakat Indonesia Maju Volume 02 Nomer 02 Tahun 2021
Publisher : UIMA Press

Mujair asap merupakan hasil produk olahan dan semakin berkembang di Sidoarjo, dan salah satu lokasi penghasil mujair asap adalah desa penatar sewu yang merupakan desa binaan pertamina sebagai kampung asap. Salah satu pelaku usaha mujair asap adalah UMKM Kami Usaha, yang terletak di dusun Pelataran desa Penatarsewu. Permasalahan yang dihadapi oleh Mitra adalah adanya keterbatasan jangkauan wilayah pe-masaran produk olahan ikan asap yang dihasilkan, perlakuan pasca produksi ikan mujairr asap, produk Ikan Mujair Asap yang tidak dapat bertahan lama, belum adanya diversifikasi produk olahan dan mahalnya ikan mujair segar sebagai bahan baku. Dari lima permasalahan yang ada maka pengusul sepakat untuk memberikan penawaran solusi yaitu: melakukan Pelatihan manajemen kualitas produk, perilaku pengelolaan makan sehat dan diversivikasi produk olahan, Melakukan pelatihan pengemasan produk olahan berupa Mujair asap dengan baik sehingga produk tidak mudah rusak dan tahan lama, Memberikan bantuan alat Sealer Vacuum Cleaner untuk pengemasan produk. Dengan adanya solusi yang telah diimplementasikan diharapkan mening-katkan pendapatan mitra selaku pelaku UMKM Mujair Asap yang ada di dusun Pelataran desa Penatar sewu khususnya dan pelaku usaha mujair asap umumnya yang ada di Sidoarjo.

Edukasi Gizi pada Masyarakat dalam Meningkatkan Pengetahuan tentang Gizi Hanik Machfudloh; Paramitha Amelia Kusumawardani; Lukman Hudi; A. Miftakhurrahmat Miftakhurrahmat
Jurnal Abadimas Adi Buana Vol 5 No 01 (2021): Jurnal Abadimas Adi Buana
Publisher : LPPM Universitas PGRI Adi Buana Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36456/abadimas.v5.i01.a3695

Study of Proportion of Mustard Green (Brassica juncea) with Cassava Tape and Concentration of Sucrose on Ice Cream Properties Pramesti Regita; Lukman Hudi
jurnal makanan tropis dan teknologi agroindustri Vol 2 No 01 (2021): Januari
Publisher : Universitas Muhammadiyah Sidoarjo

This study aims to determine effect of proportion mustard green with cassava tape and concentration of sucrose on the characteristic of ice cream. The study was conducted from February until April 2020, used factorial randomized block design (RBD). The first factor was proportion of mustard green and cassava tape that consists P1 (25% mustard green, 75% tape), P2 (50% mustard green, 50% tape) and P3 (75% mustard green, 25% tape). Second factor was concentration of sucrose wich consist S1 (10%), S2 (15%) and S3 (20%). The data was analyzed used analysis of variance and further test was HSD 5%. Organoleptic test used analysis non parametric Friedman and the best treatmen used effectiveness index. The result showed there was interaction between the proportion of mustard green with tape and concentration of sucrose on greenness value of ice cream. Proportion of mustard green with tape had significant affected on protein content, fiber content, overrun and melting point. Concentration of sucrose had significant affected on protein content of ice cream. Organoleptik test showed significant affected on aroma, color, texture and taste of ice cream. The best treatment was proportion 75% mustard green, 25% tape and concentration of sucrose 15% wich characteristic of protein content 1,173%, fiber content 11,386%, overrun 30,667%, melting point 7,511 minutes/10 gram, color L*a*b (62,460*-8,068*25,333) and organoleptic test of color 3,100, aroma 3,967, texture 4,100, taste 4,567 and overall acceptance 4,167 (like-very like).

Quality of Pineapple Cobs Candy as The Effect of Citric Acid Concentration and Immersion Time Achmad Rendika Putra; Lukman Hudi
jurnal makanan tropis dan teknologi agroindustri Vol 2 No 01 (2021): Januari
Publisher : Universitas Muhammadiyah Sidoarjo

This study aims to determine the effect of citric acid concentration and immersion time on the characteristics of pineapple cobs candy using factorial randomized block design. The first factor was the concentration of citric acid (P): 0.2% (P1), 0.35% (P2), and 0.5% (P3), the second factor was immersion times (T): 12 hours (T1), 15 hours (T2) and 18 hours (T3). Statistical analysis used was analysis of variance and Tukey’s Honest Significant Difference at 5% level. Results showed that there was significant interaction between the concentration of citric acid and immersion times on the ash content of pineapple cobs candy. Concentration citric acid had significant effect on vitamin C content and lightness. Immersion times had significant effect on moisture content. Citric acid concentration and immersion times has significant affected on hedonic test of color, texture and taste. The best treatment was P2T1 (citric acid concentration 0.35%, immersion times 12 hours) with the characteristics ash content of 0.641%, water content of 10.966%, vitamin C content of 0.469%, lightness of 48.957, and color organoleptic value of 4.200, aroma of 5,433, texture of 5,100 and taste of 5,467.

Effect of Post-Cutting Sugarcane and Sucrose Concentrationon Characteristic Jelly Drink Albraham Fitrianto; Lukman Hudi
jurnal makanan tropis dan teknologi agroindustri Vol 2 No 01 (2021): Januari
Publisher : Universitas Muhammadiyah Sidoarjo

The aim of this research was to determine effect of post-cutting times and sucrose concentration on the characteristics sugarcane jelly drink used factorial randomized block design. The first factor was post-cutting times (U): 1 day (U1), 3 days (U2), dan 5 days (U3), second factor was sucrose concentration (S): 0% (S1), 5% (S2) dan 10% (S3). The data obtained were then analyzed using analysis of variance and further test BNJ 5%. The results showed there was significant interaction between post-cut sugarcane age and sucrose concentration on the parameters of pH, TPT, reducing sugar, and viscosity of sugarcane jelly drink. The post-cuting times and sucrose concentration was significant affected on the hedonic test of aroma, taste and suction power of sugarcane jelly drink. The best treatment was U1S2 (1 day post-cutting time, 5% sucrose concentration) with characteristics of TPT 14,533 obrix, pH 4.070, reducing sugar 20,370%, viscosity 2,407 x 103 mPa.s, lightness 84,360, and color organoleptic aroma, taste and suction respectively 4,200, 4,567, 3,967 and 4,100.

The Effect of Concentration of Caragenan and Sucrose on Characteristics of Palmyra Palm (Borassus flabellifer) Seed Juice Jelly Drink Deby Irawan; Lukman Hudi
jurnal makanan tropis dan teknologi agroindustri Vol 2 No 02 (2021): Juli
Publisher : Universitas Muhammadiyah Sidoarjo

Objective of the research was to study the characteristics of jelly drink made of palmyra palm endosperm juice. Palmyra palm fruit from Tuban, East java was peeled by cracking the hard rind, then the juicy endosperm was extracted into ‘fruit juice’. Treatments in this experiment consisted of 0.1%, 0.2% and 0.3% carageenan as the first factor and 5%; 7% and 10% of Sucrose as the second factor. Data obtained was analysed by ANOVA followed by HSD 5%. Result of the research showed that there were no interaction observed between carageenan and sucrose concentration. The higher the carageenan concentration the lower moisture and syneresis value. The higher the sucrose concentration, the higher the total soluble solids. Based on the data of all variables, treatment of 0.1% carageenan and 10% sucrose gave the best characters of jelly drink which has 61.37% moisture; 13.2ºBrix of TSS; pH 3.73, 10.53 syneresis value, 83.74 lightness, 0.06 redness; i.16 yellownes, and organoleptics characteristics of aroma 5;colour 4.70; flavor 5.03; texture 4.03; and drink suction of 4.43.

Study of The Proportion of Aloe Vera (Aloe vera L.) with Tomato (Lycopersicum esculentum Mill) and CMC Concentration on The Characteristics of Aloe Vera Jam Dwiyan Audi Artantha; Lukman Hudi
jurnal makanan tropis dan teknologi agroindustri Vol 2 No 02 (2021): Juli
Publisher : Universitas Muhammadiyah Sidoarjo

The purpose of this research to identify the effect of aloe vera proportion with tomato and CMC concentration on the jam quality. This research used random group design (RAK). The first factor is treatment of the proportion of aloe vera with tomato consisting of 3 levels, there are LT1 (Alove vera 70%: tomato 30%), LT2 (Alove vera 67%: tomato 33%), and LT3 (Alove vera 30%: tomato 70%). Then, CMC concentration consisting of 3 levels, there are C1 (CMC 0,65%), C2 (CMC 0,75%) C3 (CMC 0,85%). The statistic analysis used analysis of variance (ANOVA) and further testing used BNJ test 5%. The result of this study indicated that there was no interaction between aloe vera proportion with tomato and CMC concentration toward all observation variable. However, treatment of aloe vera proportion with tomato have a signifcant effect on lightness value and yellowness value jam color test. Meanwhile, CMC concentration have not a significant effect toward all observation variable. The best calculation result is LT1C3 ( aloe vera proportion 70%: tomato 30% and CMC concentration 0,85%) which shows water level 17,88%, pH 4,33, Vitamin C 8,42, lightness value 26,96, redness value 1,80, yellowness value 3,96 and organoleptic color test 4,20 (rather like it), taste 5,00 (rather dislike-usual), aroma 3,80(rather dislike- usual), texture 4,13 (rather dislike-usual), topping power 3,97 (rather dislike-usual).

The Effect of Blanching Time and Sodium Metabisulfite Concentration on The Characteristics of Banana Flour (Musa paradisiaca) Marina Arta Rahayu; Lukman Hudi
jurnal makanan tropis dan teknologi agroindustri Vol 2 No 02 (2021): Juli
Publisher : Universitas Muhammadiyah Sidoarjo

The aim of this research was to determine effect of blanching time and sodium metabisulfit concentration on the characteristics banana flour. This research was conducted in Product Development Laboratory of University Muhammadiyah Sidoarjo from February to April 2019 used randomized block design. The first treatment was blanching time L1 (0 minute), L2 (5 minutes), L3 (10 minutes) and second treatment was sodium metabisulfit concentration B1 (0 ppm), B2 (300 ppm), B3 (600 ppm). The data obtained were then analyzed using analysis of variance (ANOVA) and further test least significant diference 5%. The result indicated that there was no interaction between the blanching time and concentration of sodium metabisulfit. Organoleptic test showed significant differences in the color and texture of banana flour. The concentration of sodium metabisulfit affected the lightness and yellowness value of banana flour. The best treatment was blancing time 5 minutes and sodium metabisulfit concentration 600 ppm (L2B3) showed that moisture of 8,46%, ash content of 2,54%, yield of 34,83%, density of 0,67 g/ml, lightness 88,94, redness 2,85, yellowness 8,91, reduced sugar of 0,28 mg/ml and organoleptic test of texture 4,95, color 4,00, and aroma 3,95.

Co-Authors A. Miftakhurrahmat A. Miftakhurrahmat Miftakhurrahmat Achmad Rendika Putra Al Machfudz Al Machfudz, Al Machfudz Albraham Fitrianto Alfrina Nabila Alhaq Alhaq, Alfrina Nabila Amelia K, Paramitha Andriani Eko Prihatiningrum, Andriani Eko Apriliana Sari, Indah Ardiansyah Dwi Wicaksono Ardiansyah Arief Wisaksono Arista, Sintha Wahyu As’at Rizal, As’at Rizal Atik Wahyuni Awanda Rizky Amalia Ayu , Hesti A’rasy Fahruddin A’rasy Fahruddin Budiandari , Rahma Utami Budiandari, Rahma Utami Deby Irawan Dieo Riezma Elfahira Dwiyan Audi Artantha Elshiva, Danya Mozza Eva Hidayatul Khusnah Fahruddin, A'rasy Fakhrudin, A’rasy Hadiah Fitriyah Hanik Machfudloh Hanik Machfudloh Hariska Ade Pratama Hikmah, Allysa Rowihatunnufus Ida Agustini Saidi Indah Apriliana Sari Wulandari Indah Sulistiyowati Intan Rohma Nurmalasari Izza Anshory Jian Permani Ningsih Kasih Ayu Wulansari Kiranti, Irma Lilin Nur Indah Sari Linda Wige Ningrum M Fadil M.Rizki Firbiono Hardiadana Marina Arta Rahayu Masashoumy Pasparingi Mega Ari Sovani Miftakhurrahmat, A. Miftakhurrahmat Miranda, Wiji Amelia Misbachul Ulum Muh Arul Romadhon MULYADI Mulyadi Mulyadi Nanag Dwi Prasetiyo Ningrum, Linda Wige Nur Ravita Hanun Paramitha Amelia Kusumawardani Pasparingi, Masashoumy Pradiko, Rifky Pramesti Regita Rahma Utami Rahma Utami Budiandari Rahmah Utami Budiandari Ribangun Bamban Jakaria RIMA AZARA Rokhania, Atik Sahara, Zhahlya Amaldha Saiful Anwar Shazana Dhiya Ayuni Sigit Hermawan Sriyono Sriyono Surya Ningrum Sutarman . Syaiful Anam Syaiful Anam Syarifa R N Syarifa Ramadhani Nurbaya Trisca Yuniar Alfiyanti Wiji Amelia Miranda Wiwik Sumarmi Wiwit Hariyanto

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