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All Journal Jurnal Teknologi Pangan Jurnal Pangan dan Agroindustri Jurnal Terapan Abdimas Turbo : Jurnal Program Studi Teknik Mesin 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 AgriHealth: Journal of Agri-food, Nutrition and Public Health Community Empowerment Journal SAGO Gizi dan Kesehatan 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 Abdimas Mandalika Jurnal Pengabdian Masyarakat Manage Journal of Food Safety and Processing Technology Academia Open
Lukman Hudi
Prodi Teknologi Pangan, Fakultas Sains Dan Teknologi, Universitas Muhammdiyah Sidoarjo
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Aktivitas Antioksidan dan Mutu Organoleptik Minuman Serbuk Instan Jeruk Nipis (Citrus aurantifolia) Nanag Dwi Prasetiyo; Rahmah Utami Budiandari; Linda Wige Ningrum; Lukman Hudi
Agroteknika Vol 7 No 1 (2024): Maret 2024
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/agroteknika.v7i1.253

Abstract

Citrus aurantifolia, yang juga dikenal sebagai jeruk nipis,adalah salah satu kategori tanaman yang diperdagangkan secara bebas yang dikembangkan di Indonesia. Pengolahannya menjadi serbuk minuman instan memudahkan konsumsi, meningkatkan nilai jual dan meningkatkan stabilitas fisik buah sehingga dapat dipasarkan lebih luas. Minuman fungsional, pada dasarnya, harus melampaui dua manfaat yaitu memberikan pengaruh fisiologis yang menguntungkan bagi tubuh dan karakteristik sensorik misalnya cita rasa yang lezat atau bertekstur baik.Tujuan studi untuk menentukan aktivitas antioksidan dan mutu organoleptik minuman instan bubuk jeruk nipis. Studi ini menggunakan Rancangan Acak Kelompok (RAK) faktorial, faktor pertama konsentrasi maltodekstrin (10%,15% dan 20%) dan faktor kedua suhu pengeringan (50℃, 60℃, dan 70℃), dilakukan 3 kali pengulangan. Data dianalisis dengan ANOVA dilanjut dengan uji BNJ taraf 5%. Berdasarkan hasil tersebut, nilai IC50 dari masing-masing perlakuan menunjukkan nilai yang berkisar antara 58,69 ppm-13,89 ppm, mutu organoleptik aroma sebesar 2,90-3,70, organoleptik warna sebesar 3,03-4,57, organoleptik tekstur sebesar 3,07-4,0, organoleptik rasa sebesar 2,87-3,37.Hasil perhitungan perlakuan terbaik adalah serbuk jeruk nipis dengan perlakuan konsentrasi maltodekstrin 20% dan suhu pengering 60°C yang menunjukan nilai aktivitas antioksidan (IC50) 105,16 ppm (sedang), organoleptik warna 3,90 (netral mendekati suka), organoleptik aroma 3,70 (netral mendekati suka), organoleptik rasa 3,31 (netral) dan organoleptik tekstur 4,03 (suka).
Penerapan Good Manufacturing Practice Pada UMKM Bakery dan Cookies Melalui Revitalisasi Prosedur Sanitasi Atik Wahyuni; Rahmah Utami Budiandari; Lukman Hudi
SINAR SANG SURYA Vol 8, No 2 (2024): Agustus 2024
Publisher : UM Metro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24127/sss.v8i2.3465

Abstract

Penerapan GMP ini seringkali diabaikan penerapannya oleh industri, oleh sebab itu pemerintah membuat peraturan dalam surat kementrian kesehatan RI No.23/MEN.KES/SKJ/1978, dimana dalam peraturan tersebut dijelaskan tentang pedoman ataupun cara memproduksi makanan dan minuman yang baik dan benar. Somwang et al. (2013), menyatakan aspek GMP dalam penanganan makanan terdiri dari pekerja, produksi makanan, pemeliharaan, bangunan dan fasilitas, peralatan, dan sanitasi. Fasilitas pembersihan lingkungan, bangunan dan pencucian peralatan pada pembuatan bakery and cookies ini minimal harus tersedia alat seperti sapu, sikat, pel dan kain lap, dilengkapi tempat sampah yang tertutup serta tempat pencucian standar industri makanan. Permasalahan mitra UMKM bakery and cookies di desa Sumorame kabupaten Sidoarjo ini adalah belum adanya peralatan pembersihan yang memadai baik itu untuk pembersihan peralatan memasak dan juga peralatan pembersihan lokasi sekitar produksi dan Tempat pembersihan belum memenuhi Good Manufacturing Practice, hal ini dapat dilihat dari area kitchen sink yang masih menggunakan bak plastik (ember) yang di tambahkan kran dan tidak ada pipa saluran pembuangan. Adapun hasil dari dilakukannya pengabdian ini adalah berupa penyediaan alat kitchen sink untuk pembersihan peralatan serta tersedianya standar operasional prosedur untuk pembersihan peralatan. 
Empowerment of Processing Butterfly Flower (Clitoria ternatea) as Functional Food in the Tambulampot RW XI Group at Sumorame Candi Sidoarjo Lukman Hudi; Rahmah Utami Budiandari; Andriani Eko Prihatiningrum; Alfrina Nabila Alhaq; Wiji Amelia Miranda
SINAR SANG SURYA Vol 8, No 2 (2024): Agustus 2024
Publisher : UM Metro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24127/sss.v8i2.3481

Abstract

Abstract Telang flowers are one type of tambulampot plant that is widely cultivated. The butterfly pea flower (Clitoria ternatea) is a flower that comes from vines which is also known as the butterfly pea flower, blue flower, or butterfly pea flower. This flower contains compounds that can be used as natural dyes, especially to provide a blue or purple color to food or drinks. This flower contains anthocyanins, such as high concentrations of sinensetin and ternatin, which give the flower its blue color. Anthocyanins have antioxidant and anti-inflammatory properties that can protect body cells from oxidative damage. Clitoria ternatea flowers also contain flavonoids such as kaempferol and quercetin, which have antioxidant and anti-inflammatory properties similar to anthocyanins. Several types of alkaloids are found in Clitoria ternatea flowers, such as serotonin and coumarin, which can have a relaxing effect on the body and nervous system. Several studies show that Clitoria ternatea flower extract can help lower blood sugar levels. In the application of food products, Clitoria ternatea flowers can be used to make traditional telang tea drinks, cake and ice cream toppings, for food coloring and so on.
Pelatihan Penerapan GMP Pembuatan Dodol Rumput di Desa Kedung Pandan Kecamatan Jabon budiandari, rahmah utami; Hudi, Lukman; Prihatiningrum, Andriani Eko; Sahara, Zhahlya Amaldha
Jurnal Pengabdian dan Peningkatan Mutu Masyarakat (Janayu) Vol. 5 No. 2 (2024): Jurnal Pengabdian dan Peningkatan Mutu Masyarakat
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/janayu.v5i2.28675

Abstract

Purpose – The purpose of this activity is to provide knowledge and skill of Kedung Pandan Village;s people in optimizing the diversification of seaweed processed product into Dodol. Design/methodology/approach – The implement methods includes presentation, discussions, training and mentoring programs including training on the process of making dodol and applicaton of GMP, an evaluation stage Findings – Training activities are conducted by producing outpus such as seaweed porridge processing techniques, packaged dodol products. The evaluation results show the high desire of Kedung pandan village’s people to develop seaweed, that easy to find but innovation and creation are still needed so the product can become icon of Desa Wisata Bahari Tlocor Originality/Value – Through this community service, we can diversify seaweed, add value added of seaweed and created a snack icon for the Desa Wisata Bahari Tlocor
Chicken Sausage Production Process at PT. X: Proses Produksi Sosis Ayam di PT. X Kiranti, Irma; Hudi, Lukman; Pradiko, Rifky
Procedia of Engineering and Life Science Vol. 5 (2024): Proceedings of the 7th Seminar Nasional Sains 2024
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/pels.v7i0.1494

Abstract

This study investigated the chicken sausage production process and explored problem-solving strategies using fishbone diagrams. The analysis identified key stages, including raw material preparation, grinding, mixing, molding, cooking, cooling, cutting, and packaging. Fishbone diagrams were employed to systematically dissect process issues, revealing root causes related to personnel, methods, machines, materials, and environment. The findings highlight the effectiveness of fishbone diagrams for identifying and addressing production bottlenecks, paving the way for optimized efficiency and quality control in sausage manufacturing. Highlights : Process breakdown: The study identified key stages in chicken sausage production (preparation, grinding, mixing, etc.) using fishbone diagrams. Root cause analysis: Fishbone diagrams helped pinpoint root causes of process issues across various factors (personnel, methods, machines, etc.). Quality improvement: The findings suggest fishbone diagrams as an effective tool for identifying and addressing bottlenecks, leading to optimized efficiency and quality control. Keywords: chicken sausage, production process, fishbone diagrams, problem-solving, quality control
Strategic Oversight and Quality Validation in Spice Production Enhancement: Pengawasan Strategis dan Validasi Kualitas dalam Peningkatan Produksi Rempah-rempah Miranda, Wiji Amelia; Hudi, Lukman; Anwar, Saiful
Procedia of Engineering and Life Science Vol. 5 (2024): Proceedings of the 7th Seminar Nasional Sains 2024
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/pels.v7i0.1546

Abstract

This study examines the effectiveness of a comprehensive control management and quality control system in the seasoning production process, focusing specifically on a menu-specific seasoning variant (MSS). The methodology encompassed various stages including material acceptance, sieving, mixing, and final packaging, integrated with stringent control measures such as equipment and facility cleaning, material separation, and machine maintenance. Quality control tests conducted included sodium chloride content, pH analysis, seal strength, and bubble tests. Results indicate that these systematic processes significantly enhance product quality by ensuring compliance with predefined quality standards. The implications of this study suggest that rigorous process oversight and detailed quality assessments can markedly improve the reliability and safety of food seasoning products, providing a framework for industry-wide best practices. Highlights: Process Management: Systematic control measures, including equipment and facility cleaning, ensure a contamination-free production environment. Quality Control: Rigorous testing, including sodium chloride content and pH analysis, guarantees that the products meet established quality and safety standards. Product Compliance: Implementation of advanced control and quality assurance protocols ensures that products consistently comply with industry standards. Keywords: Instant Seasoning, Quality Control, Safety Standards
Advanced Refinement Techniques for Optimal Sugar Crystal Production: Teknik Pemurnian Tingkat Lanjut untuk Produksi Kristal Gula yang Optimal Arman, Shiva Haiqa; Hudi , Lukman; Akhairunnisa, Rahmaniah
Procedia of Engineering and Life Science Vol. 5 (2024): Proceedings of the 7th Seminar Nasional Sains 2024
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/pels.v7i0.1551

Abstract

This study investigates the transformation of sap into crystal sugar, emphasizing the enhancement of sugar quality through meticulous purification processes. The methodology involved a sequential observation of various production stages: milling, refining, evaporation, cooking, and finishing, each integrated with a quality assurance analysis to maintain high product standards. Critical parameters such as Brix, pol, temperature, pH, color balance, phosphate, sulfur content, and turbidity were rigorously monitored. Findings indicate that strategic control of these parameters at the purification stage significantly reduces impurities, thus ensuring the consistency and quality of the final crystal sugar product. The implications of this study suggest that systematic quality controls and precise parameter management may lead to improvements in sugar refinement processes, with potential applications in similar manufacturing environments globally. Highlights: Quality assurance: Regular analysis of sap quality ensures consistent production standards. Purification stage: Vital parameters such as Brix, pH, and color balance are monitored for impurity removal. Product quality: Maintenance and adjustments based on analysis ensure high-quality crystal sugar output. Keywords: Crystal Sugar, Cane, Crystallization
Strategies to Increase the Productivity of Tilapia Fish Cultivation as Flagship Product in Kramatjegu: Strategi Peningkatan Produktivitas Budidaya Ikan Nila Sebagai Produk Unggulan di Desa Kramatjegu Apriliana Sari, Indah; Ayuni, Shazana Dhiya; Hudi, Lukman
Procedia of Social Sciences and Humanities Vol. 3 (2022): Proceedings of the 1st SENARA 2022
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/pssh.v3i.208

Abstract

Pandemic Covid 19 is a difficult moment for the whole of community. Where the word health and economy is experiencing a downturn that affects to the lower levels of society, not exception the people in Kramatjegu village. By the utilizing of existing land, and unused building goods they made some of fish ponds from a sheeting. With a little of cultivation knowledge they start farming close their homes. The problems emerged in the first month of cultivation started. There were a lot of Tilapia fish have died, and they had stopped their cultivation. The lack of knowledge and there are not guidance book about Tilapia maintenance, makes people solved the problem did not appropriate. Another cause of Tilapia fish have died are lack of quality water control such as pH and O2, and improper of feed techniques. Consequently, the harvest plan did not match with the time and quantity targeted. So, the solution to that problems are provide education and work instruction of Tilapia care work.
Semi Refine Carrageenan from Seaweed Eucheuma cottonii Various Regional Origins Through Extraction of Various Alkalis: Semi Refine Karagenan dari Rumput Laut Eucheuma cottonii Berbagai Asal Daerah Melalui Ekstraksi Berbagai Alkali Hudi, Lukman; Ayu , Hesti; Budiandari , Rahma Utami
Procedia of Social Sciences and Humanities Vol. 3 (2022): Proceedings of the 1st SENARA 2022
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/pssh.v3i.245

Abstract

Eucheuma cottonii merupakan salah satu spesies ganggang merah penghasil karagenan yang banyak dijumpai di perairan Indonesia. Produksi karagenan saat ini kebanyakan menghasilkan semirefine carrageenan (SCR) yang terbentuk chips atau tepung sebelum mendapatkan refine carrageenan. Oleh karena itu pada penelitian ini berupaya untuk menghasilkan refine carragenan yang dilakukan melalui proses ekstraksi berbagai alkali. Desain Penelitian menggunakan rancangan acak kelompok (RAK) factorial yang diulang sebanyak tiga kali. Faktor pertama adalah asal daerah rumput laut ada 3 macam yaitu Ambon, Bali, Sumbawa. Faktor kedua adalah jenis larutan alkali terdiri dari 3 macam yaitu KOH 8%, KOH 5% + KCl 4%, NaoH 5% + KCl 8%. Hasil penelitian menunjukkan bahwa perlakuan terbaik pada konsentrasi KOH 5% + KCL 4% dan rumput laut yang berasal dari Sumbawa menghasilkan rendemen 14,00 %, viskositas 71,30 cp, Kekuatan gel 67,00 g.cm-2 Hasil analisa akhir memperlihatkan perbedaan alkali dan rumput laut dari berbagai asal daerah berpengaruh terhadap kadar air, rendemen, viskositas, dan pengujian organoleptik.
Empowerment of Catfish Breeding Business Actors in Villages Sidokepung Kec. Buduran Kab Sidoarjo: Pemberdayaan Pelaku Usaha Pembibitan Lele Di Desa Sidokepung Kec. Buduran Kab Sidoarjo Jakaria, Ribangun Bamban; Hudi, Lukman; A. Miftakhurrahmat; Amelia K, Paramitha; Wisaksono, Arief; Sumarmi, Wiwik
Procedia of Social Sciences and Humanities Vol. 3 (2022): Proceedings of the 1st SENARA 2022
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/pssh.v3i.312

Abstract

Handoko, an independent nursery business actor in the village of Sidokepung, Kec Buduran, with a total of 7 nursery ponds with 2 broodstock ponds, makes the independent business developed relatively well. However, over time, the technology used in nurseries is considered outdated, this is because the seeding process carried out in nursery ponds causes many seeds that have been successfully bred to experience stress and not a few die, so the effectiveness of the seeding process is less effective. and it is necessary to apply technology to avoid stress on tillers during seeding. From these problems, firstly, the application of pond management technology has not been maximized by partners, which is marked by the number of deaths of catfish seedlings resulting from seeding, secondly, catfish chicks do not have the passion to eat due to lack of oxygen in the pond, third, pond water circulation is not carried out periodically. and contracted so that the pond water looks cloudy which causes the fish growth rate is not good, fourth, catfish chicks are difficult to grow and develop. The solution is the application of fish management technology by designing a pond by providing an aerator as a tool that functions to create air bubbles so as to guarantee the oxygen content in the pond has been met, creating a water reservoir that serves to provide a good supply of water in the pond, so that it will do the job well. periodic circulation of water in the pool and ensure the pool is clean and does not cause odor. the results obtained from solving problems, partners get better benefits and provide competitiveness in increasing the income of independent businesses that are carried out
Co-Authors A'rasy Fahruddin A. Miftakhurrahmat A. Miftakhurrahmat Miftakhurrahmat Achmad Baihaqi Achmad Rendika Putra Agustini, Ida Ahmad, Aufa Aisyah Nurkhaliza Aisyah Nurkhaliza Akhairunnisa, Rahmaniah Al - Machfud Al Machfud WDP Al Machfudz Al Machfudz, Al Machfudz Albraham Fitrianto Alfiyanti, Trisca Yuniar Alfrina Nabila Alhaq Alhaq, Alfrina Nabila Allysa Rowihatunnufus Hikmah Amelia K, Paramitha Andriani Eko Prihatiningrum Apriliana Sari, Indah Ardiansyah Dwi Wicaksono Ardiansyah Arief Wisaksono Arista, Sintha Wahyu Arman, Shiva Haiqa Arvialika, Yesy Dwita As’at Rizal, As’at Rizal Atik Wahyuni Awanda Rizky Amalia Ayu , Hesti Bastian, Fahmi Yudas Budiandari , Rahma Utami Budiandari, Rahma Utami Danya Mozza Elshiva Deby Irawan Dieo Riezma Elfahira Dwiyan Audi Artantha Elshiva, Danya Mozza Eri Nafisah Erika Puspita Sari Eva Hidayatul Khusnah Fahmi Yudas Bastian Fakhrudin, A’rasy Fakhrudin, A’rasy Galang Amrulloh Hadiah Fitriyah Hanik Machfudloh Hanik Machfudloh Hariska Ade Pratama Hilmi, Sectio Bachrul Ida Agustini Saidi Indah Apriliana Sari Wulandari Indah Sulistiyowati Intan Rohma Nurmalasari Izza Anshory Jian Permani Ningsih Kasih Ayu Wulansari Kiranti, Irma Lailis Sabilah Lesmana, Mochammad Affan Lilin Nur Indah Sari Linda Wige Ningrum Linda Wige Ningrum M Fadil M.Rizki Firbiono Hardiadana Marina Arta Rahayu Masashoumy Pasparingi Mega Ari Sovani Metatia Intan Mauliana Miftakhurrahmat, A. Miftakhurrahmat Miranda, Wiji Amelia Misbachul Ulum Mochammad Affan Lesmana Muh Arul Romadhon Muhammad Ainur Rafdiansyah MULYADI Mulyadi Mulyadi Nanag Dwi Prasetiyo Ningrum, Linda Wige Nur Ravita Hanun Nurkhaliza, Aisyah Paramitha Amelia Kusumawardani Pasparingi, Masashoumy Poppy Diana Sari Pradiko, Rifky Pramesti Regita Rahma Utami Rahma Utami Budiandari Rahmah Utami Budiandari Ribangun Bamban Jakaria Rima Azara Rokhania, Atik Sahara, Zhahlya Amaldha Saiful Anwar Sectio Bachrul Hilmi Shazana Dhiya Ayuni Sigit Hermawan Sintha Wahyu Arista Sriyono Sulton Kamal Mustofa Surono, Bambang Surya Ningrum Sutarman . Syaiful Anam Syaiful Anam Syarifa R N Syarifa Ramadhani Nurbaya Trisca Yuniar Alfiyanti Utami, Rahma Vandha Nita WDP, Al Machfud Wiji Amelia Miranda Wiwik Sumarmi Wiwit Hariyanto Wiwit Hariyanto Yesy Dwita Arvialika