Article Per Year (5 Year)
p-Index From 2020 - 2025
0.702
P-Index
This Author published in this journals
All Journal Jumat Pertanian: Jurnal Pengabdian Masyarakat AGARICUS: Advances Agriculture Science & Farming
Nasrulloh, Basharudin
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Other

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search

 1 
Effect Of Flavoring On The Organoleptic Of Local Variety Soya Juice Susanti, Ambar; Nasrulloh, Basharudin; Chusnah, Miftachul
AGARICUS: Advances Agriculture Science & Farming Vol. 4 No. 1 (2024): June
Publisher : LPPM Universitas KH. A. Wahab Hasbullah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32764/agaricus.v4i1.4935

Abstract

The aim of the research was to determine the effect of adding sugar and flavoring at different shelf lives on the organoleptic characteristics of local varieties of soybean juice. The research was carried out from November 2023 to January 2024 in Brangkal Village, Jombang Regency and the Faculty of Agriculture KH. Abdul Wahab Hasbullah University. The treatment used are ; 1) B0J1 = soybean juice stored 1 hour after cooking, 2) B0J6 = soybean juice stored 6 hours after cooking, 3) B1J1 = soybean juice + granulated sugar stored 1 hour, 4) B1J6 = soybean juice + granulated sugar stored 6 hours after cooking, 5) B2J1 = soybean juice + strawberry flavoring, storage 1 hour after cooking, and B2J6 = soybean juice + strawberry flavoring, storage 6 hours after cooking. This research used an experimental method with a completely randomized design with one factor which was repeated three times. The sample in this study was soybean juice which was used in hedonic tests and the shelf life of it with 15 panelists. Data analysis used ANOVA with a further BNT test at the 5% level. It is known that the color of soybean juice and granulated sugar stored 6 hours after cooking was more favorable compared to the other 7 treatments. Soybean juice without added sugar or flavorings, with storage 1 and 6 hours after cooking, and soybean juice and sugar with storage 6 hours after cooking had the most favorable taste compared to the other 5 treatments
Pemberdayaan Masyarakat Melalui Pelatihan Pembuatan Minuman Herbal Instan Sebagai Upaya Meningkatkan Ekonomi Warga Pertiwi, Novia Ayu Sekar; Nasrulloh, Basharudin; Wilujeng, Febri Tri; Azam, Mohammad Choirul; Sari, Nila Bunga
Jumat Pertanian: Jurnal Pengabdian Masyarakat Vol. 5 No. 2 (2024): Agustus
Publisher : LPPM Universitas KH. A. Wahab Hasbullah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32764/abdimasper.v5i2.4530

Abstract

The training program on making instant herbal drinks in Dukuhdimoro Village aims to address unpredictable weather conditions and enhance the economic status of PKK mothers. Conducted through the Service-Learning method, it involves PKK mothers as participants learning to produce herbal drinks that are more durable and have higher economic value. Evaluation is conducted through participant engagement, speaker qualifications, feedback, direct impacts, and resource availability. Results indicate an improvement in participants' knowledge and skills, along with positive economic and social impacts on Dukuhdimoro Village. The training provides innovation in local agricultural processing, elevating product value and serving as an economic booster. As a sustainable initiative, it fosters creativity and innovation among PKK mothers and equips them with skills for the future. Thus, the program not only enhances economic prosperity but also strengthens the local community's ability to utilize natural resources sustainably.
Pemberdayaan Masyarakat Melalui Pelatihan Pembuatan Minuman Herbal Instan Sebagai Upaya Meningkatkan Ekonomi Warga Pertiwi, Novia Ayu Sekar; Nasrulloh, Basharudin; Wilujeng, Febri Tri; Azam, Mohammad Choirul; Sari, Nila Bunga
Jumat Pertanian: Jurnal Pengabdian Masyarakat Vol. 5 No. 2 (2024): Agustus
Publisher : LPPM Universitas KH. A. Wahab Hasbullah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32764/abdimasper.v5i2.4530

Abstract

The training program on making instant herbal drinks in Dukuhdimoro Village aims to address unpredictable weather conditions and enhance the economic status of PKK mothers. Conducted through the Service-Learning method, it involves PKK mothers as participants learning to produce herbal drinks that are more durable and have higher economic value. Evaluation is conducted through participant engagement, speaker qualifications, feedback, direct impacts, and resource availability. Results indicate an improvement in participants' knowledge and skills, along with positive economic and social impacts on Dukuhdimoro Village. The training provides innovation in local agricultural processing, elevating product value and serving as an economic booster. As a sustainable initiative, it fosters creativity and innovation among PKK mothers and equips them with skills for the future. Thus, the program not only enhances economic prosperity but also strengthens the local community's ability to utilize natural resources sustainably.
Effect Of Flavoring On The Organoleptic Of Local Variety Soya Juice Susanti, Ambar; Nasrulloh, Basharudin; Chusnah, Miftachul
AGARICUS: Advances Agriculture Science & Farming Vol. 4 No. 1 (2024): June
Publisher : LPPM Universitas KH. A. Wahab Hasbullah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32764/agaricus.v4i1.4935

Abstract

The aim of the research was to determine the effect of adding sugar and flavoring at different shelf lives on the organoleptic characteristics of local varieties of soybean juice. The research was carried out from November 2023 to January 2024 in Brangkal Village, Jombang Regency and the Faculty of Agriculture KH. Abdul Wahab Hasbullah University. The treatment used are ; 1) B0J1 = soybean juice stored 1 hour after cooking, 2) B0J6 = soybean juice stored 6 hours after cooking, 3) B1J1 = soybean juice + granulated sugar stored 1 hour, 4) B1J6 = soybean juice + granulated sugar stored 6 hours after cooking, 5) B2J1 = soybean juice + strawberry flavoring, storage 1 hour after cooking, and B2J6 = soybean juice + strawberry flavoring, storage 6 hours after cooking. This research used an experimental method with a completely randomized design with one factor which was repeated three times. The sample in this study was soybean juice which was used in hedonic tests and the shelf life of it with 15 panelists. Data analysis used ANOVA with a further BNT test at the 5% level. It is known that the color of soybean juice and granulated sugar stored 6 hours after cooking was more favorable compared to the other 7 treatments. Soybean juice without added sugar or flavorings, with storage 1 and 6 hours after cooking, and soybean juice and sugar with storage 6 hours after cooking had the most favorable taste compared to the other 5 treatments
Co-Authors Azam, Mohammad Choirul Chusnah, Miftachul Pertiwi, Novia Ayu Sekar Sari, Nila Bunga Susanti, Ambar Wilujeng, Febri Tri