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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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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).
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 Kiranti, Irma; Hudi, Lukman; Pradiko, Rifky
Procedia of Engineering and Life Science Vol 7 (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 Miranda, Wiji Amelia; Hudi, Lukman; Anwar, Saiful
Procedia of Engineering and Life Science Vol 7 (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
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
PEMBERDAYAAN KELOMPOK MASYARAKAT DUSUN TLOCOR DENGAN IMPLEMENTASI MESIN PENGADUK ADONAN UNTUK PEMBUATAN DODOL RUMPUT LAUT Fahruddin, Arasy; Hudi, Lukman; Prihatiningrum, Andriani Eko; Budiandari, Rahma Utami
Jurnal Terapan Abdimas Vol 9, No 1 (2024)
Publisher : UNIVERSITAS PGRI MADIUN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25273/jta.v9i1.17961

Abstract

Abstract. Abstract. Gracillaria verrucosa seaweed is usually used as a raw material for making agar-agar, but it is necessary to develop alternative products that have economic value and good nutritional value, one of which is processed dodol. Dusun Tlocor, Kedungpandan, Jabon is mostly in the form of aquaculture and Gracilaria verrucose seaweed producers, as well as marine tourism destinations. Tlocor has great potential for the development of seaweed-based products as well as a typical snack center to support these tourist destinations. The problem faced is that the potential has not been optimally developed, related to the need for a dough molen machine for seaweed dodol production. Community service activities were carried out first by providing training on how to make seaweed dodol that has a good taste and good nutritional content. The second stage was to demonstrate the making of seaweed dodol as well as provide assistance for the dough-making machine to the Dusun Tlocor community group that cultivates seaweed. The third stage was to assist with the registration of a seaweed dodol product name permit, a business group for the seaweed farming community, and the marketing strategy for the product.  As a result of the socialization and training carried out, the community received very good improvements in terms of skills in making dodol, knowledge of dodol ingredients, and skills in using the dodol dough mixing machine. Abstrak. Rumput laut Gracillaria verrucosa biasanya digunakan sebagai bahan baku pembuatan agar-agar, namun perlu dikembangkan produk alternatif yang memiliki nilai ekonomis dan nilai gizi yang baik salah satunya berupa olahan dodol. Dusun Tlocor Kedungpandan Jabon sebagian besar wilayah berupa pertambakan dan penghasil rumput laut gracilaria verrucose juga menjadi destinasi wisata bahari Tlocor sangat potensial untuk pengembangan produk berbasis rumput laut sekaligus menjadi pusat jajanan khas untuk mendukung destinasi wisata tersebut. Permasalahan yang dihadapi adalah belum dikembangkan potensi tersebut secara maksimal, terkait dengan kebutuhan mesin molen adonan untuk produksi dodol rumput laut. Kegiatan pengabdian masyarakat dilakukan pertama dengan memberikan pelatihan bagaimana membuat dodol rumput laut yang mempunyai cita rasa yang enak dan kandungan nutrisi yang baik. Tahap kedua adalah mendemonstrasikan pembuatan dodol rumput laut sekaligus memberikan bantuan mesin molen pembuat adonan tersebut kepada kelompok masyarakat dusun Tlocor yang membudidayakan rumput laut. Tahap ketiga adalah membantu pendaftaran untuk izin nama produk dodol rumput laut dan kelompok usaha bagi masyarakat pembudidaya rumput laut dan strategi pemasaran produk tersebut. Dari hasil pelaksanaan sosialisasi dan pelatihan yang dilakukan, masyarakat mendapatkan peningkatan sangat baik dalam hal ketrampilan pembuatan dodol, pengetahuan bahan dodol, dan ketrampilan penggunaan mesin pengaduk adonan dodol.  
MESIN CETAK PELET PAKAN IKAN UNTUK PEMBERDAYAAN MASYARAKAT DESA KEDUNGPANDAN SIDOARJO Anshory, Izza; Fakhrudin, A’rasy; Hudi, Lukman
ADIMAS Jurnal Pengabdian Kepada Masyarakat Vol 6, No 2 (2022): September
Publisher : Universitas Muhammadiyah Ponorogo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24269/adi.v6i2.5519

Abstract

Pelet pakan ikan merupakan komponen penting yang mempengaruhi kelompok petani Gelondoro Desa Kedungpandan dalam melakukan budidaya ikan, karena hampir 65% para kelompok tani ikan modal usahanya  diperuntukkan untuk membeli pakan ikan. Tujuan kegiatan pengabdian masyarakat ini adalah meningkatkan pemberdayaan masyarakat melalui kegiatan sosialisasi dan praktek pembuatan pelet pakan ikan yang memanfaatkan motor dinamo sebagai penggerak mesin . Metode yang digunakan dalam kegiatan pengabdian masyarakat adalah tahap pertama mensosialisasikan bagaimana membuat formulasi pakan ikan yang mempunyai kandungan protein yang tinggi. Tahap kedua adalah membuatnya dalam bentuk pelet pakan ikan, dan tahap ketiga adalah praktek pembuatan pelet pakan ikan. Hasil kegiatan pengabdian masyarakat menunjukkan bahwasanya kelompok tani ikan Gelondoro Desa Kedungpandan berhasil membuat pelet pakan ikan dengan kandungan formulasi protein yang telah ditentukan dengan memanfaatkan motor dinamo sebagai penggerak mesin pelet pakan ikan.
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