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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 Journal of Food Safety and Processing Technology

Lukman Hudi

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Author-ID : 674185

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology 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 Immunology & microbiology 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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The Effect of Sunkist Orange Proportions with Banana and Types of Stabilizing Materials on the Characteristics of Banana Jam Mega Ari Sovani; Lukman Hudi
jurnal makanan tropis dan teknologi agroindustri Vol 2 No 02 (2021): Juli
Publisher : Universitas Muhammadiyah Sidoarjo

This study aims to determine the effect of the proportion of sunkist oranges with candi bananas and the type of stabilizer on the characteristics of banana jam. The research was carried out at the Muhammadiyah University Sidoarjo Laboratory from January to March 2019. The design used was a factorial randomized block design. Factor 1 is the proportion of sunkist oranges (js) with candi bananas (pc), namely S1 (js15%: pc85%), S2 (js30%: pc70%), S3 (js45%: pc55%), Factor 2 types of stabilizers, namely P1 ( CMC 0,5%), P2 (carrageenan 0,5%), P3 (pectin 0,5%). Statistical analysis using analysis of variance and further test BNJ test 5%. The results showed that there was no significant interaction between the proportion of sunkist oranges and candi bananas and the type of stabilizer, but it had a significant effect on organoleptic color, texture, taste, and spreadability of banana jam. The stabilizer type treatment had a significant effect on the water content of banana jam, while the proportion of sunkist oranges and candi bananas had a significant effect on vitamin C content, pH, and banana jam yellowness values. The results of the calculation of the best treatment are the proportion of sunkist oranges with candi bananas (45%:55%) and carrageenan stabilizer 0,5% which shows moisture content 16,99%, ash content 0,27%, vitamin C content 4,11mg/100ml, pH 3,96, Color L* 49,25, a* -1,05, b* 28,73, and organoleptic color 5,40, aroma 4,37, texture 4,60, taste 4,37, and spreadability 4,77.

The Effect of Pounding Tool and Length of Time of Pounding on the Quality of Brown Rice Flour (Oryza Nivara) Ardiansyah Dwi Wicaksono Ardiansyah; Al Machfudz; Lukman Hudi; Ida Agustini Saidi
jurnal makanan tropis dan teknologi agroindustri Vol 3 No 01 (2022): Januari
Publisher : Universitas Muhammadiyah Sidoarjo

This study aims to determine the effect of the pounder and the duration of pounding on the quality of brown rice flour. This research using a factorial randomized block design. The first factor is pounding with wooden mortar and stone mortar, while the second factor is pounding with 3 levels, namely 20, 30 and 40 minutes. Statistical analysis using ANOVA and further test using 5% BNJ test. Organoleptic test was analyzed using Friedman test. The results showed that there was an interaction between the type of pounder used and the duration of pounding on the percentage of particle size, color organoleptic value, aroma organoleptic value and organoleptic value of brown rice flour texture but had no significant effect on water content, fat content, and crude fiber content of brown rice flour. . Treatment with a masher (stone mortar) with a pounding time of 40 minutes had a very significant effect on the number of mesh 80 passes in brown rice flour. The organoleptic test was on the highest color with a value of 3.75 (slightly dark red) with a wooden mortar pounding treatment and 20 minutes of pounding time, the highest aroma organoleptic test with a value of 3.075 (rather typical of brown rice) with a stone mortar pounding treatment and 30 minutes of pounding time, and the highest value organoleptic texture was 3.55 (smooth) with stone mortar pounding treatment and 30 minutes of pounding time.

Effect of Proportion of Aloe Vera Porridge with CMC (Carboxy Methyl Cellulose) Concentration on Characteristics of Ice Cream Misbachul Ulum; Lukman Hudi; Rima Azara
jurnal makanan tropis dan teknologi agroindustri Vol 3 No 01 (2022): Januari
Publisher : Universitas Muhammadiyah Sidoarjo

This study aims to determine the effect of the proportion of aloe vera with CMC concentration on the characteristics of ice cream. This study used a factorial Randomized Block Design (RAK) with 2 factors and was repeated 3 times. The first factor is the concentration of aloe vera pulp with 3 levels, namely: L1 = 40% aloe vera pulp, L2 = 30% aloe vera pulp, L3 = 20% aloe vera pulp. The second factor is the concentration of the stabilizer CMC (Carboxy Methyl Cellulose) with 3 levels, namely: C1 = 0.0% CMC, C2 = 0.1% CMC, and C3 = 0.2% CMC. The variables observed in this study were the analysis of vitamin C levels, viscosity, melting rate, physical color. analysis of total dissolved solids (TPT) and organoleptic tests (taste, aroma, and texture). The data obtained were analyzed using analysis of variance, if the results of the analysis showed significant differences, it would be continued with the 5% level of Real Difference Test (BNJ), for organoleptic tests were analyzed using the Friedman test. Based on the data obtained, the best treatment was aloe vera ice cream with 20% aloe vera pulp treatment and 0.2% CMC concentration (L3C3) which showed 0.14% vitamin C, total soluble solids 29.47°Brix, viscosity 107, 33 mPas, the value of lightness color is 81.91, the value of redness is -2.93, the value of yellowness is 24.51, the melting rate is 87.09 minutes, the organoleptic color is 3.73 (usually - like), the organoleptic aroma is 3.50 (usually - like) ), organoleptic texture 3.93 (like - very like), organoleptic taste 4.00 (like very much).

Effect of Inulin Concentration and Cooking Time on the Quality of Aloe Vera Jam M.Rizki Firbiono Hardiadana; Lukman Hudi; Rahmah Utami Budiandari
jurnal makanan tropis dan teknologi agroindustri Vol 3 No 02 (2022): Juli
Publisher : Universitas Muhammadiyah Sidoarjo

This study aims to determine effect of inulin concentration and cooking time on the quality of aloe vera jam. This study used factorial randomized block design. The first factor was concentration of inulin (I): (I1) 2%, (I2), 4% and (I3), 6%, the second factor was cooking time (L): (L1) 30 minutes (L2), 40 minutes and (L3) 50 minutes. Statistical analysis using analysis of variance and further test BNJ 5%. The results showed that there was significant interaction between inulin concentration and cooking time on the water content and lightness of aloe vera jam. Inulin concentration and cooking time had significant effect on the organoleptic characteristics of greasing power, texture and taste. Inulin concentration had significant effect on water content and lightness. Cooking time has significant effect on the vitamin C content, water content and lightness of aloe vera jam. The best treatment was aloe vera jam with I1L1 treatment (2% inulin concentration and 30 minutes of cooking time) with characteristics of vitamin C content 0.32%, water content 36.41%, lightness 44.97, redness 2.44 , yellowness 20.01 and the organoleptic of greasing power 3.03 (easy to spread-very easy to smear), texture 3.70 (smooth-very smooth), aroma 2.83 (slightly flavorful-fairly flavorful), and taste 3.40 (sweet-very sweet).

Karakteristik jelly drink rumput laut (Euchema spinosum) dengan penambahan kulit buah manggis (Garcinia mangostana L.) sebagai pangan fungsional Rahma Utami Budiandari; Syaiful Anam; Lukman Hudi

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v13i2.3264

Mangosteen fruit (Garcinia mangostana L.) , one of Indonesian fruits, contains 70-75% skin fruit. The mangosteen skin contains xanthone compounds which are antioxidants, 107.76 mg/100 g fresh fruit. Fresh Mangosteen skin is easily damaged, it needs to be processed in order to have a long shelf life, by processing it into a jelly drink. Mangosteen skin extract is formulated with porridge of Eucheuma spinosum to make a jelly drink.This study aimed to determine the effect of the proportion of mangosteen skin extract and seaweed porridge through the physical characteristics, chemical of mangosteen skin extract jelly drink. The method was to design a factorial random group. The first factor is the proportion of mangosteen skin extract and the second factor was the concentration of pure seaweed. Data analyzed with ANOVA and continues with further test BNJ5%. Best jelly drink has an average viscosity 12.67, dietary fiber 2.17%, pH 7.98.

The Effect of Proportion and Drying Time on the Characteristics of Aloe Vera Skin (Aloe vera)-Pineapple (Ananas comosus) Tea Jian Permani Ningsih; Rima Azara; Lukman Hudi
Procedia of Engineering and Life Science Vol 2 No 2 (2022): Proceedings of the 4th Seminar Nasional Sains 2022
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/pels.v2i2.1236

Aloe vera skin tea is an herbal tea made from the waste of the aloe vera plant, it tastes bitter, and the unpleasant scent makes this tea less desirable. Therefore, other additives such as pineapple are needed which have a sweet and fresh taste and a strong scent so that they can mask the taste and scent of the aloe vera skin. In addition, pineapple also contains vitamin C which is efficacious as an antioxidant. Seeing the excellent benefits of the two, then the two can be combined into a product, namely aloe vera skin – pineapple tea which is expected to be able to add flavor and nutritional content. This study was conducted using a factorial Randomized Group Design (RAK) with the first factor, namely the ratio of aloe vera and pineapple skin consisting of 3 treatment levels, namely: (25%:75%, 50%:50%, and 75%:25%) and the second factor is the drying time (6, 8, and 10 hours). The data were analyzed using ANOVA then followed by the Honest Significant Difference (BNJ) test at a 5% level and a hedonic scale organoleptic test. The results showed that the highest values of water content parameters were 21,04%, vitamin C 5,28%, antioxidant activity 124,47 µg/ml, aroma organoleptic 3.63, and taste organoleptic 3.43.

Physical, Chemical and Organoleptic Characteristics of Red Dragon Fruit Instant Drink Powder (Hylocereus polyrhizus) Kasih Ayu Wulansari; Lukman Hudi; Ida Agustini Saidi
Procedia of Engineering and Life Science Vol 2 No 2 (2022): Proceedings of the 4th Seminar Nasional Sains 2022
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/pels.v2i2.1290

Red dragon fruit is the type of dragon fruit that is most in demand by consumers because it is more nutritious for the health of the body. The production of red dragon fruit every season is always abundant. However, fresh dragon fruit cannot be stored for long, because it has a high moisture content of 90%. Therefore, it is necessary to carry out further processing so that nutritional needs can be maintained and extend the shelf life by making instant drink powder using the foam mat drying method. This study used the Split Plot Design method with the basic design of RAK (Randomized Block Design) which was repeated 3 times, with drying temperature treatment as the main plot consisting of 3 levels, namely 40°C, 50°C, 60° C and treatment with maltodextrin concentration as sub-plots consisting of 3 levels, namely 10%, 15%, 20%. The data were analyzed by analysis of variance and then continued with the Honest Significant Difference (BNJ) test at a 5% level and the hedonic scale organoleptic test. The results showed that the highest value of the solubility parameter was 68.68%, water content 8.08%, vitamin C 11.11%, color organoleptic 4.10, taste organoleptic 3.90, aroma organoleptic 3.67.

The Effect of Gracilaria verrucosa Seaweed Flour Proportion with White Glutinous Rice Flour (Oryza sativa Glutinosa) and CMC (Carboxy Methyl Cellulose) Concentration on Physical and Chemical Characteristics of Seaweed Dodol Dieo Riezma Elfahira; Lukman Hudi; Syarifa Ramadhani Nurbaya
Procedia of Engineering and Life Science Vol 3 (2022): Proceedings of the 5th Seminar Nasional Sains 2022
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/pels.v3i1.1304

Gracillaria verrucosa seaweed is one type of agar-producing red algae (agarophyte) that has the potential to be developed because it can be cultivated in polyculture in ponds together with shrimp and crab rearing. Gracillaria verrucosa seaweed is usually used as a raw material for making gelatin, but it would be better to develop it in its processing so that it can produce products that have better economic value and nutritional value by utilizing Gracillaria verrucosa seaweed, and one of these preparations is dodol. This study used factorial RAK (Randomized Block Design) which was repeated 3 times, with the first factor being the proportion of Gracilaria verrucosa seaweed flour with white glutinous rice flour (P) 75%: 25%, 50%: 50%, and 25%: 75%. The second factor is the concentration of CMC (K) 2%, 4%, and 6%. The data were analyzed using analysis of variance and then continued with the BNJ test (Honest Significant Difference) at 5% level. The best treatment was obtained in the P3K3 treatment (the proportion of Gracilaria verrucosa seaweed flour with white glutinous rice flour 75%: 25% and CMC concentration 6%) with color profile L (lightness) 43.1; color profile *a (redness) 4.9; color profile *b (yellowness) 10.6; 1.66N texture water content 37.40%; free fatty acid content of 0.28%; reducing sugar content 0.4%; antioxidant activity 368.6 g/ml.

Implementation of two-function fish pellet machine for empowerment of fish cultivator group Gelondoro Sidoarjo Izza Anshory; A’rasy Fahruddin; Lukman Hudi
Community Empowerment Vol 7 No 9 (2022)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/ce.7799

In the post-Covid-19 pandemic, the Gelondoro fish cultivator group, Jabon Sidoarjo District, had difficulties meeting fish feed pellets' needs. This difficulty is caused by the increase in the price of fish feed pellets; both groups of fish cultivators have very little knowledge of making fish feed pellets. The purpose of this community service activity is to empower the Gelondoro farmer group to produce fish feed pellets independently to meet their needs without depending on factory feed. The method used in this community service activity is to provide socialization regarding the formulation of fish feed pellets with high protein. The second is to provide a fish feed pellet machine with two functions: mixing and printing in one tool. The third demonstrates the manufacture of fish feed pellets. The result of this community service activity is that Gelondoro fish cultivators have known the formulation of a mixture of making fish pellets as well as practicing how to make fish feed pellets using a two-function fish pellet printing machine.

Characteristics of Rangin Cake Made of Various Kinds of Flour Masashoumy Pasparingi; Lukman Hudi
Nabatia Vol 2 No 1 (2014): July
Publisher : Universitas Muhammadiyah Sidoarjo

Food diversification, especially for rice-based food has been found by all society for our country’s food security soon be realized. One of such effortwas to develop the traditionalsnack-substitute rice flour as raw materials with different flours of local plant tuber such as cassava, white sweet potato, arrowroot, canna bulbs, purse, breadfruit and yellow squash. Aim of this study wasto determine the substitution effect of rice flour (Oryza sativa) with severalcake flours against to rangin. Experiment was arranged by randomized block design (RBD) using 9 kinds of flour (rangin cake ingredients): white sweet potato, cassava, purse, canna, arrowroot, mocaf, breadfruit, pumpkin and rice as the control, whichwere repeated intriplicate, in order to obtain 27 experimental units. The observed parameters were chemical analysis (concentration of amylose), physical analysis (elasticity and volume expansion) and sensory evaluations (color, aroma, flavor and texture). The data was analyzed using ANOVA followed by HSD test 5 % andsensory evaluation was analyzed by friedman test. Substitution of rice flour with various flourswas significantly different inconcentration of amylose content and volume expansion as well as sensory evaluation, such as color, aroma, taste and texture. The best characteristic of powder to substitute the rangin cake was tapioca. The characteristic based on concentration of amylose and volume expansionwere 55.21 % and 6.4 %, respectively.Its sensory characteristic based on color, aroma, flavor and texture were 4.9(rather like), 4.7 (rather like), 4.2 (normal), and 4.2 (normal), respectively.

Co-Authors A. Miftakhurrahmat A. Miftakhurrahmat Miftakhurrahmat Achmad Rendika Putra Agustini, Ida Al Machfudz Al Machfudz, Al Machfudz Albraham Fitrianto Alfiyanti, Trisca Yuniar 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 Arvialika, Yesy Dwita As’at Rizal, As’at Rizal Atik Wahyuni Awanda Rizky Amalia Ayu , Hesti A’rasy Fahruddin A’rasy Fahruddin Bastian, Fahmi Yudas Budiandari , Rahma Utami Budiandari, Rahma Utami Deby Irawan Dieo Riezma Elfahira Dwiyan Audi Artantha Elshiva, Danya Mozza Eva Hidayatul Khusnah Fahruddin, A'rasy Fakhrudin, Aâ€™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 Lesmana, Mochammad Affan 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 Utami, Rahma WDP, Al Machfud Wiji Amelia Miranda Wiwik Sumarmi Wiwit Hariyanto

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