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Bimantio, Mohammad Prasanto
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Assessing the Potential of Prambanan Biodiversity Park for Sustainable Food Resources and Agriculture in Kemudo, Klaten, Central Java Bimantio, Mohammad Prasanto; Ferhat, Amallia; Putra, Dian Pratama; Nugraha, Nanda Satya; Ayu, Indah Kusuma; Suendra, Akhta
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 9, No 1 (2024): February 2024
Publisher : Universitas Atma Jaya Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24002/biota.v9i1.8182

Abstract

Prambanan Biodiversity Park (TKP), Klaten, Central Java, is an important natural reserve for preservation of local biodiversity and environmental protection by PT.Sarihusada Generasi Mahardhika. This research investigates the park's potential in providing food resources and supporting agricultural practices for nearby communities through plant species identification including ecological relationships between species and plants that contribute to pest control in agricultural systems. The collected data provides an overview of the park's biodiversity and serves as a baseline for further analysis. The research finds several potential benefits of utilizing TKP for food resources and agriculture. The diverse flora of the park offers a variety of edible plants, such as Moringa oleifera and fruit-based species, which can enhance local diets and provide nutritional diversity. Furthermore, traditional plants like mojo hold potential as natural pesticides, contributing to pest control in agricultural fields. The research recommends the development of conservation strategies and policies focused on sustainable practices, community participation, and educational initiatives to maximize the potential benefits. TKP emerges as an invaluable resource capable of supplying essential food provisions and supporting eco-friendly agricultural practices for neighboring communities, thereby emphasizing the criticality of interweaving biodiversity preservation within the framework of local food systems.
Penyediaan Peta Digital Tematik Kelapa Desa Kalak, kec. Donorojo, kab. Pacitan Krisdiarto, Andreas Wahyu; Uktoro, Arief Ika; Gani , Supriyanto; Adi , Ruswanto; Widyasaputra, Reza; Oktavianty, Herawati; Bimantio, M. Prasanto; Trimerani, Resna
DIKEMAS (Jurnal Pengabdian Kepada Masyarakat) Vol 8 No 1 (2024)
Publisher : Politeknik Negeri Madiun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32486/dikemas.v8i1.683

Abstract

Desa Kalak di Kec Donorojo, Kab Pacitan merupakan salah satu sentra pembudidaya kelapa sekaligus pengrajin gula kelapa. Kelapa dan produk turunannya menjadi salah satu prioritas komoditas yang ditumbuhkembangkan oleh pemerintah kabupaten Pacitan. Namun demikian sampai dengan saat ini belum tersedia peta tematik mengenai kelapa dan pengrajin gula kelapa, sehingga para pemangku kepentingan tidak dapat mempelajari kondisi populasi pohon kelapa dan pengrajin gula kelapa secara tepat dan kekinian. Karena itu program ini bertujuan membantu menyediakan peta tematik kelapa dan pengrajin gula kelapa desa Kalak agar dapat membantu pengembangan kawasan dengan baik. Program dilaksanakan dengan metode kolaborasi dan partisipatif antara perguruan tinggi, pemerintah desa, dan masyarakat. Program penyusunan terdiri atas kegiatan: kajian kondisi eksisting, wawancara dengan perangkat desa dan dusun, pembuatan peta digital dari peta analog, pengambilan data lapangan, dan penyajian peta. Sasaran penerima manfaat adalah pemerintah desa, kecamatan, hingga pemerintah kabupaten. Peta digital kemudian dapat dikembangkan menjadi sistem informasi geografis (SIG) yang dapat digunakan sebagai acuan pengembangan kawasan oleh pemerintah daerah. Peta digital juga dapat digunakan sebagai media promosi daerah kepada investor, lembaga donor, maupun perguruan tinggi. Peta digital yang dihasilkan dapat menyajikan area persil kepemilikan lahan, pemanfaatan lahan baik untuk kelapa maupun campuran, dan po.pulasi pohon kelapa di blok-blok lahan yang datanya telah dilengkapi. Peta digital juga dimungkinkan diberi tambahan informasi lain seperti pembayaran PBB, status kesehatan warga, dan sebagainya.
PEMURNIAN MINYAK JELANTAH MENGGUNAKAN BIOSORBEN KOMBINASI DAUN TREMBESI (Samanea saman) DAN MENDONG (Fimbristylis globulosa) Intani, Erin Tya; Faizin, Indra Muhammad; Mulyani, Zeni Kurnia; Bimantio, Mohammad Prasanto
Partner Vol 29, No 1 (2024): Edisi Juli 2024
Publisher : Politeknik Pertanian Negeri Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35726/jp.v29i1.7249

Abstract

ABSTRAKDaun trembesi (Samanea saman) dan tanaman mendong (Fimbristylis globulosa) merupakan tanaman yang belum banyak dimanfaatkan. Penelitian ini merupakan inovasi pembuatan biosorben yang menggunakan bahan tersebut. Metode penelitian ini menerapkan Rancangan Blok Acak Lengkap (RBAL) dengan dua faktor, yaitu rasio daun trembesi dan tanaman mendong (A) (A1 = 40:60 %w/w; A2 = 50:50 %w/w; A3 = 60:40 %w/w) dan variasi konsentrasi larutan KOH (B) (B1 = 2N; B2 = 3N; B3 = 4N) dengan dua kali pengulangan, sehingga dihasilkan 18 sampel. Biosorben yang dihasilkan diaplikasikan pada minyak jelantah untuk mengurangi kadar asam lemak bebas  (ALB) dengan proses adsorpsi selama 24 jam. Sampel biosorben kemudian diuji pula analisis kadar air dan daya jerap iodin. Pada minyak setelah adsorpsi, dilakukan pengujian ALB dan bilangan peroksida. Sampel biosorben terbaik pada sampel A3B3, dengan kadar air sebesar 10,12%, daya jerap iodin 42,62 mg/g, ALB 0,29%, dan bilangan peroksida 0,7043 mekO2/kg. Hasil penelitian memberikan kontribusi dalam pengembangan potensi daun trembesi dan tanaman mendong sebagai bahan baku biosorben untuk pengolahan minyak jelantah. Kata kunci: biosorben, daun trembesi, tanaman mendong, minyak jelantah ABSTRACT The leaves of Samanea saman (trembesi) and the plant Fimbristylis globulosa (mendong) are underutilized. This research innovates by creating biosorbents from these materials. Using a Completely Randomized Block Design (CRBD), the study examined two factors: the ratio of trembesi leaves to mendong (A) (A1 = 40:60, A2 = 50:50, A3 = 60:40 %w/w) and KOH solution concentrations (B) (B1 = 2N, B2 = 3N, B3 = 4N), with two repetitions, yielding 18 samples. The biosorbents were tested on used cooking oil to reduce free fatty acid (FFA) content over 24 hours. Samples were analyzed for moisture content, iodine adsorption capacity, FFA, and peroxide values. The best sample, A3B3, had a moisture content of 10.12%, iodine adsorption capacity of 42.62 mg/g, FFA of 0.29%, and a peroxide value of 0.7043 meqO2/kg. This study highlights the potential of trembesi leaves and mendong as biosorbent materials for treating used cooking oil. Keywords: biosorbent, trembesi leaves, mendong plant, used cooking oil
Penggunaan Serat Mesokarp Kelapa Sawit Sebagai Pengganti Serat Sintetis Pada Pembuatan Komposit Fiberglass Prasanto Bimantio, Mohammad; Marturia Sembiring, Haris; Astuti Widyowanti, Reni
Jurnal Penelitian Kelapa Sawit Vol 31 No 2 (2023): Jurnal Penelitian Kelapa Sawit
Publisher : Pusat Penelitian Kelapa Sawit

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iopri.jur.jpks.v31i2.214

Abstract

Salah satu produk samping yang dihasilkan pabrik kelapa sawit dan pemakaiannya yang masih terbatas pada bahan bakar adalah serat mesokarp kelapa sawit. Produk samping ini dapat dimanfaatkan sebagai bahan komposit fiberglass. Tujuan penelitian ini adalah menganalisa pengaruh variasi serat mesokarp kelapa sawit dan katalis (mepoxe) terhadap kualitas komposit, dan menganalisis komposisi yang menghasilkan kualitas produk paling baik. Penelitian ini menggunakan rancangan blok lengkap (RBL) dengan 2 faktor. Faktor pertama yaitu pemakaian katalis meliputi A1:0,5%, A2:0,75%, dan A3:1% dan faktor kedua yaitu penambahan serat mesokarp kelapa sawit meliputi B1:7,5%, B2:10%, dan B3:12,5%. Hasil terbaik terdapat pada komposisi katalis 1% dan serat kelapa sawit 10% (sampel A3B2) dengan ketebalan 4,61 mm, nilai kedap air 0,0019 gram, nilai porositas 2,51%, dimana memenuhi SNI No.03-1027-1995 dan pengujian bending maksimal (fM) sebesar 7,07 MPa/mm dan bending break (fB) sebesar 6,62 MPa/mm sehingga sampel tersebut memiliki kelenturan lebih baik diantara sampel lain, tetapi dibandingkan dengan sampel kontrol masih tergolong lemah. Hasil terbaik untuk sampel terkuat didapatkan pada komposisi katalis 1% dan serat kelapa sawit 10% (sampel A3B3) dengan ketebalan 5,37 mm, nilai kedap air sebesar 0,0027 gram, nilai porositas sebesar 2,79%, dan kekuatan kuat beban sebesar 208,7929 N.
Desain Rekayasa Sosial Pada Pengrajin Gula Kelapadi Desa Kalak Kecamatan Donorojo Kabupaten Pacitan Trimerani, Resna; Supriyanto, Gani; Uktoro, Arief Ika; Krisdiarto, Andreas Wahyu; Ruswanto, Adi; Widyasaputra, Reza; Bimantio, Mohammad Prasanto; Oktavianty, Herawati
Jurnal Abdimas Kartika Wijayakusuma Vol 5 No 2 (2024): Jurnal Abdimas Kartika Wijayakusuma
Publisher : LPPM Universitas Jenderal Achmad Yani

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26874/jakw.v5i2.410

Abstract

Desa Kalak adalah salah satu desa yang terletak di Wilayah Kecamatan Donorojo, di mana di wilayah tersebut memiliki komoditas kelapa yang melimpah. Dalam pemanfaatannya, tanaman kelapa diambil niranya untuk diolah menjadi gula kelapa. Pengolahan gula kelapa ini masih dilakukan dengan cara tradisional oleh kelompok pengrajin gula kelapa. Selain itu, pengolahan gula kelapa juga belum dilakukan secara berkelanjutan karena menemui beberapa kendala, baik kendala sumberdaya manusianya, termasuk penderes, kendala pemasaran gula kelapa yang masih dilakukan oleh tengkulak serta kendala teknis, di mana masih ada pengrajin gula kelapa yang menggunakan bahan tidak alami dalam proses produksi. Kegiatan pengabdian ini bertujuan untuk merancang desain rekayasa sosial yang dapat diterapkan pada kelompok pengrajin gula kelapa sehingga mereka dapat meningkatkan kualitas dalam memproduksi gula kelapa secara berkelanjutan. Metode yang digunakan dalam kegiatan pengabdian ini adalah survei dengan metode pengambilan data dengan wawancara. Hasil kegiatan pengabdian yang diperoleh yaitu terdapat tiga kategori pengrajin gula kelapa dan dirancang empat desain rekayasa sosial, antara lain rekayasa sosial melalui pemberdayaan masyarakat, melalui aktivitas interaksi sosial, melalui penguatan kelembagaan dan melalui pemanfaatan teknologi berbasis techno-social.
The Effect of Soaking Time and Size of Fruit Pieces on Pineapple Infused Tea Characteristic Andeswari, Arvi Yashinta; Zahro, Nabila Hidayatuz; Widyasaputra, Reza; Bimantio, Mohammad Prasanto; Ruswanto, Adi
Journal of Agri-Food Science and Technology Vol. 5 No. 1 (2024): April
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v5i1.9851

Abstract

Fruit-infused tea become one of the exciting innovations in recent years. Fruit addition could improve the freshness and richness of tea drinks. Pineapple has good potency when used in the making of fruit-infused tea. The soaking time and size of fruit pieces were essential to determine because there is a solid-liquid extraction process in making pineapple-infused tea. This research aimed to assess the effect of soaking time and the size of fruit pieces on the characteristics of pineapple-infused tea. This research used Complete Block Design (CBD) with two factors: (A) soaking time and (B) size of fruit pieces. Factor A consisted of 3 levels: A1 = 3 hours; A2 = 6 hours; A3 = 9 hours. Factor B consisted of 3 levels: B1 = 0.5×0.5×0.5 cm; B2 = 1×1×1 cm; B3 = 1.5×1.5×1.5 cm. The treatment was replicated two times. The analysis was antioxidant activity, vitamin C, pH, total flavonoid, and tannin content. The result showed a significant difference in soaking time on tannin content, vitamin C, pH parameters, and the size of fruit pieces on pH parameters. The best result was obtained in 1×1×1 cm of fruit pieces and 3 hours soaking time with 13.20 ± 0.01% vitamin C, 17.28 ± 0.83% tannin content, 0.107 ± 0.018 % flavonoid content, 92.56 ± 1.99 % antioxidant activity and 4.95 ± 0.03 pH value. This research provides data about the difference between soaking time and the size of fruit pieces to the pineapple-infused tea characteristic.
Pelatihan Teknologi Pembuatan Pupuk Organik Padat dan Rumah Kompos Pauliz Budi Hastuti; Ngatirah Ngatirah; M. Prasanto Bimantio; Siti Tamaroh Cahyono Murti; Andreas Wahyu Krisdiarto; Gani Supriyanto
I-Com: Indonesian Community Journal Vol 4 No 4 (2024): I-Com: Indonesian Community Journal (Desember 2024)
Publisher : Fakultas Sains Dan Teknologi, Universitas Raden Rahmat Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70609/icom.v4i4.5573

Abstract

Organic vegetable is increasingly. It is necessary to develop organic fertilizer which can be derived from chicken manure. chicken manure is not widely used. So it is necessary to build a compost house for production of organic fertilizer. It is necessary to carry out training in making solid organic fertilizer. The beneficiaries of this community service are members of the Kenanga and Sumber Rejeki (17 participants). The method is carried out by providing a compost house, training and practice in making solid organic fertilizer. The result were the construction of a compost house and an increase in knowledge about making organic fertilizer by 24%. All of participants understood how to make organic fertilizer with a level of understanding quite understand (71%) and very understand (29 %). The solid organic fertilizer was characterized by increasing temperature and pH during the incubation, the color was black with a crumbly texture and no odor.
Pengaruh Variasi Suhu dan Durasi Pengepresan pada Kualitas Lemak Kakao Hasanah, Tyas Titi Nur; Bimantio, Mohammad Prasanto; Ulfah, Maria
Jurnal Agro Industri Perkebunan Vol. 12 No. 3 (2024)
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jaip.v12i3.3532

Abstract

This research aims to explore the impact of temperature and duration of cocoa pressing on the properties of the cocoa butter produced, as well as the organoleptic preferences of the panelists. The pressing process uses a hydraulic press method for cocoa paste. This research design was carried out using two factors, namely pressing temperature with three levels: 50°C, 70°C, and 90°C, and pressing duration with three levels: 30, 40, and 50 minutes. The cocoa butter produced was analyzed for yield, free fatty acid content, water content, saponification value, iodine value, peroxide value, and antioxidant activity. The results showed that pressing temperature significantly influenced yield, water content, free fatty acid content, saponification value, iodine value, peroxide value, and antioxidant activity. Meanwhile, the duration of pressing only affects the yield, water content, saponification value, iodine value, and peroxide value. The cocoa butter produced can meet SNI standards. It has high antioxidant activity, which is obtained under operating conditions at a temperature of 50°C for 30 minutes, even though it produces the lowest yield. This research shows that lower pressing temperatures and duration can produce good quality cocoa butter, which panelists accept without changing the aroma, appearance, and original composition, even though the resulting yield is lower.
Pemanenan Air Hujan Ex-Situ oleh Masyarakat Petani untuk Efektivitas Air Irigasi di Pertanian Lahan Kering, Kabupaten Gunungkidul, Yogyakarta: Ex-Situ Rainwater Harvesting by Community Farmers for Irrigation Water Effectiveness in Dryland Agriculture, Gunungkidul District, Yogyakarta Bimantio, Mohammad Prasanto; Noviyanto, Amir; Jaya, Galang Indra; Raharjo, Dedy Tri; Keviana, Agesty; Suparyanto, Teddy
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 10 No. 2 (2025): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v10i2.8718

Abstract

The karst landscape in Gunungkidul Regency faces major challenges in the agricultural sector, mainly due to limited water availability and dependence on rainfed farming systems. To overcome these challenges, a community service program was implemented by introducing rainwater harvesting and drip irrigation technology to the Giri Muda Farmer Group. This activity aims to increase water availability and water use efficiency in drylands through the application of environmentally friendly technology. The community service method includes an initial survey, system design planning, installation of rainwater harvesting and drip irrigation installations, and technical training for farmers on system operation and maintenance. The evaluation of the activities showed a significant increase in understanding and skills, which had a positive impact on horticultural agricultural productivity. The technology was well received by farmers and has great potential to be developed in the Gunungkidul region and other similar areas. This service program not only succeeded in increasing agricultural productivity in drylands but also contributed to mitigating the impacts of climate change.
Karakteristik minuman serbuk berbasis bunga lokal dengan menggunakan metode foam mat drying Saswati Saswati; Ngatirah Ngatirah; Muhammad Prasanto Bimantio

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v15i1.4631

Abstract

This research is about local flower-based powder drinks using the Foam mat drying method. This research aims to determine the effect of the type of flower used and the ratio of flowers to water on the characteristics of local flower-based powder drinks and to determine the type of flower and the ratio of flowers to water that produces the powder drink that the panelists like most. The experimental design used in this research was a Randomized Complete Block Design (RCBD) with 2 factors including the type of flower used which consisted of 3 levels, namely A1= 100% hibiscus flowers, A2= 100% chrysanthemum flowers, A3= chrysanthemums and hibiscus flowers ( 1:1), and the ratio factor for the concentration of flowers and water which consists of 3 levels, namely B1= 1 1 (250 gr of flowers: 250 ml of water), B2= 1 : 2 (250 gr of flowers: 500 ml of water), B3= 1 : 3 (250 gr flowers: 750 ml water). The analyzes carried out in this research were water content, ash content, antioxidant activity, solubility, dissolution time, flavonoids, total phenol, organolpetic tests, total color, yield. The type of flower used in this research had an effect on antioxidants, dissolution time, organoleptics (color, aroma), flavonoids and total phenols, but had no effect on water content, ash content, solubility, yield, total color. The ratio of flowers to water has an effect on antioxidants, dissolution time, organoleptics (color, aroma), flavonoids and total phenols, but has no effect on water content, ash content, solubility, yield, and total color. Based on the overall test level of preference for both powder and brew, the panelists liked the most in the A1B1 treatment which used hibiscus flowers with a flower to water ratio (1:1) with a preference level of 4.39 for the powder and 4.35 for the brew.
Co-Authors Adi , Ruswanto Alva Edy Tontowi Amallia Ferhat Amir Noviyanto Andeswari, Arvi Yashinta Andreas Wahyu Krisdiarto Arialistya, Yhone Aristian, Dika Astri Wulandari Astuti Widyowanti, Reni Avianto, Yovi Ayu, Indah Kusuma Dian Pratama Putra Dian Pratama Putra Dian Pratama Putra Dian Pratama Putra Egga Bella Erick Firmansyah Fadhila, Irvandy N Faizin, Indra Muhammad Faizin, Indra Muhammad Ferhat, Amallia Gani , Supriyanto Gani Supriyanto Hangger G. Mawandha Hasanah, Tyas Titi Nur Hasto Wisnugroho, Anthonius Dhinar Hastuti, Pauliz Budi Herawati Oktavianty Hilman Maulana Ida Bagus Banyuro Partha Intani, Erin Tya Intani, Erin Tya Jati, Moh Galih Purnama Jaya, Galang Indra Jaya, Galang Indra jaya Josua Hutabarat Juanda, Sandy Iskandar Keviana, Agesty Krisdiarto, Andreas Wahyu Kristalisasi, E. Nanik Marbun, Lusia Valentina Maria Ulfah Marturia Sembiring, Haris Maulana, Khalid Muhamad Pahmi Pradana Muhammad Farros Prabowo Muhammad Ramadhan Mulyani, Zeni Kurnia Murti, Siti Tamaroh Cahyono Nanda Satya Nugraha Nanda Satya Nugraha Nanda Satya Nugraha Ngatirah Ngatirah Ngatirah Ngatirah Ngatirah Ngatirah, Ngatirah Noviyanto, Amir Nugraha, Arief Almuqhori Eka Nugraha, Nanda Satya Oktavianty, Herawati Pauliz Budi Hastuti Prasetyo, Bintang Wahyu Putra, Dian Pratama Putu Fajar Kartika Lestari Raharjo, Dedy Tri Rama Zakaria Reni Astuti Widyowanti Reni Astuti Widyowanti Reni Astuti Widyowanti Resna Trimerani, Resna Reza Widyasaputra Ruswanto, Adi Saswati Saswati Sidiq, Muhamad Fajar Siti Tamaroh Cahyono Murti Suendra, Akhta Suparyanto, Teddy Supriyanto, Gani Uktoro, Arief Ika Widyowanti, Reni Astuti Yundari, Yundari Zahro, Nabila Hidayatuz