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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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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.v3i0.1355

Abstract

This study used a factorial randomized block design. The first factor is the proportion of Gracilaria verrucosa seaweed flour with white glutinous rice flour (P): (P1) 75%:25%, (P2) 50%:50%, and (P3)25%:75%, the second factor is concentration of CMC (K): (K1) 2%, (K2) 4%, and (K3) 6%. The data were analyzed using analysis of variance, followed by the BNJ test (Honest Significant Difference) at 5% level, and the organoleptic test was analyzed using the Friedman test. The best treatment was obtained in the P3K3 treatment (proportion of Gracilaria verrucosa seaweed flour with white glutinous rice flour 75%: 25% and CMC concentration 6%) with color L (lightness) 43.1; *a (redness) 4.9; *b (yellowness) 10.6; 1.66N texture; water content 37.40%; free fatty acid content of 0.28%; reducing sugar content 0.4%; and antioxidant activity 368.6 μg/ml.
Karakteristik Organoleptik Jelly Drink Kulit Manggis (Garcinia mangostana L.) dan Kajian Konsentrasi Rumput Laut (Eucheuma spinosum) sebagai Pangan Fungsional Lukman Hudi; Rahmah Utami Budiandari; Syaiful Anam
EDUFORTECH Vol 8, No 1
Publisher : Program Studi Pendidikan Teknologi Agroindustri, UPI (Universitas Pendidikan Indonesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/edufortech.v8i1.55274

Abstract

Jelly drink is one of the hunger delay drinks, made from fruit juice mixed with sugar and hydrocollid to form a gel structure, it has a solid texture, the gel is easily crushed but the gel is still felt in the mouth. Eucheuma spinosum seaweed is one of the best types of seaweed in Indonesia, generally used as a thickening agent. Mangosteen (Garcinia mangostana L.) is one of Indonesia's special fruits. Mangosteen skin contains xanthones which are antioxidants. The xanthone content is 107.76 mg/100 g, and easily damaged, to increase shelf life one of which is processed into jelly drink. Mangosteen skin extract is formulated with Eucheuma spinosum pulp to make jelly drink. This study aims to determine the organoleptic characteristics and consumer acceptance of jelly drink mangosteen rind and seaweed pulp. The method was design a factorial randomized block design. The first factor is proportion of mangosteen skin extract and second factor was contentration of pure seaweed with the first factor being the proportion of mangosteen skin extract and the second factor being the concentration of seaweed pulp. The best treatment results showed the average results of the organoleptic taste score 4.40, aroma organoleptic 4, color organoleptic 4.47 and organoleptic texture 4.47.
Sifat fisikokimia tepung umbi kimpul (Xanthosoma sagittifolium) termodifikasi metode fermentasi Lukman Hudi; Rahmah Utami Budiandari; Lilin Nur Indah Sari

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v14i1.3678

Abstract

???????????????????????????? ???????????????????? ???????????????????????????????????? ???????????????? ???????????????????? ???????????????????????????????? ???????????????????? ???????????????????? ???????????? ???????????? ????????????????????????????, ???????????????????????????????? ???????? ???????????????????????????????????????????? ???????? ???????????? ???????????????????????????????????????????????? ???????? ???????????????????? ????????????????????, ???????? ???????????????????????????????? ???????????? ???????????????????? ???????????????????? ???????????????????????????????????????????????????????? ???????????????? ???????? ???????? ???????????????? ???????????????????????????????????????????????? ???????????????????????????? ???????????????????? ????????????????????. ???????????? ???????????????????????????? ???????? ???????????????? ???????????????????? ???????????? ???????? ???????????????????????????????????? ???????????? ???????????????????????????????????????????????????? ???????????????? ???????? ???????????????????? ???????????? ???????????????????????????????????????????????? ???????????????? ???????? ???????????? ???????????????????????????????????????????????????????????? ???????? ???????????????????????????????? ???????????????????????????? ???????????????????? ????????????????????. ???????????? ???????????????????????????????? ???????????????????????? ???????????????? ???? ???????????????????????????????????????? ???????????????????? ???????????????????????? (????????????) ???????????????? 3 ????????????????????????????????????????. ???????????? ???????????????????????????????? ???????????????? ???????????????? ???????????????????????????????? ???????????????????? ???????????????????? ???????????????????????????????? ???????? ???????????? 5% ???????????? ????????????????. ???????????? ???????????????????????????? ???????????????????????? ???????????????? ???????????? ???????????????? ???????? ???????????????????? ???????????? ???????????????????????????????????????????????? ???????????????? ???????????? ???? ???????????????????????????????????????????? ???????????????????????? ???????? ???????????????????? ???????????????????? ???????????? ???????????????? ????????????????????????????, ???????????? ???????????? ???????? ???????????????????????????????????????????? ???????????????????????? ???????? ???????????????????????????????? ????????????????????????????, ???????????? ????????????????????????????, ???????????????????? ???????????? ????????????????????????????????????. ???????????? ???????????????? ???????????????????????????????????? ???????????? ???????????????????????????????? ???????????????????????????? ???????????????????? ???????????????????? ???????????? 3.33% ???????????????????? ????????????????????????????, 4.05% ???????????? ????????????????????????????, 1.96% ???????????????????? ????????????????????, 68.13% ???????????????????????????????????? ????????????????????????, 21.2% ???????????????????? ???????????? 0.958 ???????????????? ????????????????????????????. ???????????? ???????????????? ???????????????????????????????????? ???????????? ???????????????????????????????? ???????????????????????????? ???????????????????? ???????????????????? ???????????? ???????????????? 1,5% ???????????????????????????????????????????????????? ???????? ????????????????????’???? ???????????????????? ???????????? ???????????????????????????????????????????????? ???????????????? 12 ???????????????????? ???????????????? ???? ???????????????????? ???????????????????????????? ???????? 4.33%, ???????????? ???????????????????????????? ???????? 3.76%, ???????????????????? ???????????????????? 2.01%, ???????????????????????????????????? ???????????????????????? 68.37, ???????????????????? 22.3% ???????????? ???????????????? ???????????????????????????? 0.971.
PENDAMPINGAN PROSES PRODUK HALAL DAN AKUNTANSI USAHA PADA KELOMPOK USAHA NASYIAH SIDOARJO Nur Ravita Hanun; Hadiah Fitriyah; Lukman Hudi; Surya Ningrum; Eva Hidayatul Khusnah
Jurnal Abdimas Bina Bangsa Vol. 4 No. 1 (2023): Jurnal Abdimas Bina Bangsa
Publisher : LPPM Universitas Bina Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46306/jabb.v4i1.376

Abstract

Nasyiatul Aisyiyah Sidoarjo East Java has a positive activity that accommodates nasyiah cadres who have businesses, especially in the field of food and beverages. The food and beverage products produced are quite varied ranging from fruit salads, wet cakes, pastries, date milk, sinom etc. Unfortunately, there are several problems they face, including, products that have not been certified halal and melum do business financial records. Moreover, since Covid 19 entered Indonesia, sales of partner products have decreased. Through community service from the University of Muhammadiyah Sidoarjo, several activity programs have been carried out, namely: through the nasyiah business group, there will be an increase in the productivity of economic activities for the nasyiah business group by assisting the halal product process and business financial training. So that for the sustainability of the community service program, synergy between academics, Amal Usaha Muhammadiyah, and all elements of society is needed to maximize the existing potential. This target of community service is to improve community governance, human resources, resource managers
PEMANFAATAN TRICHODERMA DAN AIR KOLAM BUDIDAYA UDANG VANAMEI SEBAGAI SUBSTITUEN MEDIA HIDROPONIK TANAMAN PAKCOY Sutarmaan Sutarman; M Fadil; Lukman Hudi; Sriyono Sriyono; Syarifa R N; Mulyadi Mulyadi
Jurnal Agrotek Tropika Vol 11, No 3 (2023): JURNAL AGROTEK TROPIKA VOL 11, Agustus 2023
Publisher : Departement of Agrotechnology, Agriculture Faculty, Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jat.v11i3.6560

Abstract

Penelitian ini dilakukan untuk  mengetahui  respons tanaman pakcoy (Brassica rappa) terhadap kinerja konsorsium Trichodermayang diformulasi dalam tepung sekam dan air kolam budidaya udang Vaname sebagai substituen media tanam hidroponik. Kegiatan dilangsungkan di Tlocor-Tanjungsari, Jabon, Sidoarjo, September-Desember 2022.   Empat perlakuan dalam percobaan ini disusun dalam Rancangan Acak Lengkap yang terdiri atas AB-Mix 5.000 ppm, AB-Mix 2.500 ppm + Trichoderma, AB-Mix 2.500 ppm + Trichoderma dan air kolam 20%, dan Trichoderma dan air kolam 20%. Total satuan percobaan 20 yang masing-masing terdiri atas delapan tanaman dalam satu baki ukuran 20x40 cm. Varibel yang diamati tinggi, jumlah,  dan luas daun 10 dan 20 hari setelah transplanting, serta bobot panen. Analisis ragam (ANOVA) dilakukan terhadap semua data; untuk mengetahui perbedaan antar perlakuan dilakukan uji BNT 5%.  Penggunaan Trichoderma yang dikombinasikan dengan air kolam dan dengan AB-Mix berpengaruh terhadap tinggi, jumlah daun, luas daun, serta bobot segar panen tanaman pakcoy. Aplikasi konsorsiumTrichoderma dan bersama-sama dengan pemberian airkolam  tambak mampu mensubtitusi sebanyak 50 % konsentrasi standard AB-Mix sebagai  nutrisi berupa senyawa kimia anorganik dalam budidaya pakcoy secara hidroponik. 
Implementation of SIPOC analysis as productivity improvement in tilapia aquaculture Indah Apriliana Sari Wulandari; Shazana Dhiya Ayuni; Lukman Hudi
Community Empowerment Vol 8 No 5 (2023)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/ce.8731

Abstract

Tilapia aquaculture in tarpaulin ponds is a new business pursued by residents of Kramatjegu Village, East Java, since the Covid-19 pandemic hit Indonesia. Restrictions on social activities, forcing residents to learn fish farming in a self-taught way. However, the problem that arose in the first month of cultivation was that many tilapia died and by the third month all the tilapia were gone. Lack of knowledge about fish farming techniques, lack of correction of water and feed quality, and inaccurate handling of fish problems are problems that need to be resolved. The purpose of this community service is to conduct counseling related to fish farming techniques, as well as giving work instructions (IK) to residents. While the method applied to this activity is counseling, as well as an introduction to the concept of Supplier-Input-Process-Output-Customer (SIPOC). The result of this counseling is an increase in residents' knowledge about preparation for making tarpaulin ponds, seed selection and production, feeding techniques, harvesting, and selling fish.
Technology diffusion: Application of slicer machine in making milkfish crackers in Kampung Tambak Asri, Surabaya Izza Anshory; Indah Sulistiyowati; Lukman Hudi
Community Empowerment Vol 8 No 6 (2023)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/ce.9144

Abstract

Members of the At-Taubah Assembly of Aisyiah Branch Leadership (PCA) Krembangan, located in Tambak Asri Village Surabaya, have difficulties in processing milkfish into fish crackers. The purpose of this community service is to provide knowledge on how to process milkfish into crackers using slicer machine tools. The method used in this activity consisted of three stages, namely socialization, demonstrating the processing of milkfish crackers, and giving a cracker cutting machine. The results of this community service are the members of Majelis Ta'lim At-Taubah become aware and understand how to use a slicer machine for the process of making milkfish crackers.
Training on Milkfish Processing to Enhance the Knowledge of Tambak Asri Surabaya Community in Fish Crackers Production Izza Anshory; Indah Sulistiyowati; Lukman Hudi; Muh Arul Romadhon; Hariska Ade Pratama
Indonesian Journal of Cultural and Community Development Vol 14 No 2 (2023): June
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/ijccd.v14i2.918

Abstract

Tambak Asri Village, which is located in Morokrembangan Village, Surabaya City, some of its people have problems in community welfare. The purpose of this community service activity is to improve community welfare through providing knowledge about making milkfish crackers. The method used in this community service activity is divided into two stages. The first stage is to communicate with abdimas partners regarding fish crackers making activities. The second stage is to explain the formulation and processing of milkfish into cracker products. The result of this community service activity is the increase in knowledge of how to process milkfish into fish crackers products. Highlights: Enhanced welfare: The community service activity aims to improve the welfare of Tambak Asri Village residents through knowledge sharing on milkfish cracker production. Two-stage method: The activity involves communication with abdimas partners and providing explanations on the formulation and processing of milkfish for cracker production. Increased knowledge: The outcome of the community service activity is an increased understanding among participants on how to process milkfish into fish cracker products. Keywords: Tambak Asri, Surabaya, community welfare, milkfish crackers, knowledge
THE EFFECT OF ADDITION OF POLYSACCHARIDE ON CHARACTERISTICS OF LOW SUGAR CUCUMBER SORBET Syarifa Ramadhani Nurbaya; Lukman Hudi; Intan Rohma Nurmalasari; Awanda Rizky Amalia
Jurnal Pangan dan Agroindustri Vol. 9 No. 2: April 2021
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2021.009.02.2

Abstract

     The purpose of this study is to determine the effect of adding various types of polysaccharides (CMC, xanthan gum, pectin, agar) and the percentage of polysaccharides (0.5% and 1%) on the characteristics of cucumber sorbet with a low proportion of sugar. This study uses a Randomized Block Design (RBD) with eight treatments and three replications. The results show that the interaction between the types of polysaccharides and the percentage of polysaccharides significantly affects the value of brightness (L) and yellowness (b+) of the sorbet. Based on the results of this study, the best treatment for cucumber sorbet is the cucumber sorbet using 1% xanthan gum. Cucumber sorbet using polysaccharides and a low proportion of sugar can be made as a type of frozen snack that is beneficial to the human body.
Enhancing Seaweed-Based Dodol Production in Coastal Communities: A Case Study of Gracillaria verrucosa in Wisata Bahari Tlocor, Indonesia Lukman Hudi; Rahmah Utami Budiandari; Andriani Eko Prihatiningrum
Indonesian Journal of Cultural and Community Development Vol 14 No 2 (2023): June
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/ijccd.v14i2.941

Abstract

This scientific article presents a case study on the development and implementation of a training program aimed at enhancing the production of seaweed-based dodol in Tlocor Kedungpandan Jabon Hamlet, Indonesia. Gracillaria verrucosa, an agar-producing red algae, holds promising potential for cultivation alongside shrimp and milkfish rearing. The study utilized a survey to assess the area's potential, engaged with local communities to identify challenges, and designed a training program accordingly. The training involved demonstrations and guidance on seaweed processing, handling, packaging, and marketing. The goal was to empower the community to produce high-quality seaweed dodol as a form of Small and Medium Enterprises (SMEs) and provide unique local products for Wisata Bahari Tlocor, the tourist destination. The results demonstrated that with proper training and support, the community could independently produce quality seaweed dodol, thereby increasing their socio-economic well-being. The findings suggest the need for continued support in product development, packaging, marketing, licensing, and capital investment to fully leverage the potential of seaweed-based products in the region. This study highlights the significance of community-based initiatives in promoting sustainable economic growth and preserving local culinary heritage through seaweed-based dodol production. Highlight: Potential of Gracillaria verrucosa: This study explores the untapped potential of Gracillaria verrucosa seaweed as a valuable resource in aquaculture and as a basis for high-value processed products. Dodol Production and Economic Value: The research emphasizes the importance of developing seaweed processing techniques to create "dodol" products with enhanced economic value and nutritional benefits. Community-Based Approach: The article highlights the significance of community involvement and empowerment in promoting sustainable development and improving local livelihoods through seaweed-based products. Keyword: Gracillaria Verrucosa, Seaweed Processing, Dodol Products, Community Empowerment, Sustainable Development
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