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All Journal SOCA: Jurnal Sosial Ekonomi Pertanian TEKNIK Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Agrointek OPSI Jurnal Litbang Industri Partner Konversi Jurnal Agro Industri Perkebunan Jurnal Teknik Industri: Jurnal Keilmuan dan Aplikasi Teknik Industri JMM (Jurnal Masyarakat Mandiri) Jurnal Penelitian Kelapa Sawit Agrisocionomics: Jurnal Sosial Ekonomi Pertanian AGRITEKNO, Jurnal Teknologi Pertanian TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat DIKEMAS (Jurnal Pengabdian Kepada Masyarakat) Jurnal Teknik Kimia Agroteknika Jurnal Hutan Tropika Abdimasku : Jurnal Pengabdian Masyarakat Jurnal Abdimas Kartika Wijayakusuma Indonesian Community Journal Jurnal Litbang Industri Journal of Agri-Food Science and Technology (JAFoST) Jurnal Pengelolaan Perkebunan (JPP) Biofoodtech : Journal of Bioenergy and Food Technology
Bimantio, Mohammad Prasanto
Teknologi Hasil Pertanian, Institut Pertanian Stiper
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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
Karakteristik Permen Gummy Temumangga (Curcuma mangga Val.) dengan Penambahan Sari Buah Nangka Pelawi, Jeremia Mamanda; Bimantio, Mohammad Prasanto; Kusumastuti
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 2 No. 02 (2023): Desember
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v2i02.614

Abstract

Gummy candy is a soft candy made with components such as gum, pectin, starch, carrageenan and gelatin. This research aims to determine the characteristics of gummy candy from the formulations of temumangga and jackfruit juice and using various concentrations of gelatin and determine the most preferred results for the gelatin concentration in making temumangga jelly candy with the addition of jackfruit juice. The experimental design used RBL (Complete Block Design) with 2 factors, factor I: concentration of temumangga extract and jackfruit juice (A1= 80 ml: 20 ml, A2= 60 ml: 40 ml, A3= 50 ml: 50 ml) and factors II gelatin concentration (B1= 5%, B2= 10%, B3= 15%). The parameters tested were physical texture analysis tests, gel strength, chemical tests for water content, ash content, coliform and organoleptic tests. The research results showed that the parameters of water content, ash content, reducing sugar and coliforms met SNI (No.3547-02-2008). The concentration of temumangga and jackfruit has a significant effect on water content, ash content, reducing sugar, coliforms, gel strength, texture hardness, texture cohesiveness, texture stickiness, organoleptics (color, taste, texture). Meanwhile, the concentration of gelatin has a significant effect on water content, ash content, reducing sugar, coliforms, texture hardness, gummy texture, texture cohesiveness, stickiness texture, organoleptics (aroma, texture,). The best gelatin concentration for color is 10% treated gelatin with a rating of 5.35 (Agak Suka). The best gelatin concentration for aroma is 15% treated gelatin with a rating of 5.00 (Agak Suka). The best gelatin concentration for taste is 15% treated gelatin with a rating of 5.33 (Agak Suka). The best gelatin concentration for texture is 15% treated gelatin with a rating of 4.85 (Netral).
Pemanfaatan Arang Aktif Berbahan Pelepah Kelapa Sawit sebagai Adsorben Pemurnian Biodiesel dari Minyak Curah Rios, Jeremia Yosafat; Bimantio, Mohammad Prasanto; Ruswanto, Adi
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 3 No. 1 (2024): JUNI
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v3i1.803

Abstract

The trans esterified biodiesel cannot be used immediately, because it still contains reaction residue and impurities. So it needs purification. One of them can use activated charcoal. The material used to make activated charcoal is palm fronds. Palm fronds contain lignocellulosic components, namely 25.08% cellulose, 24.06% hemicellulose and 18.46% lignin. This component can be applied as an adsorbent. The aim of the research was to determine the size of the activated charcoal and the length of time the adsorption of activated charcoal had an effect on biodiesel purification and to find out the best formulation from the ratio of the size of activated charcoal and the adsorption time to biodiesel purification. This study used a complete block design (RBL), with two factors, namely the ratio of activated charcoal size (A) and adsorption time (B) carried out 2 repetitions. For the average results of the analysis of this study, the acid number was 7.66 mg-KOH/gr, the saponification number was 251.75 mg KOH/gr, the density was 0.93 g/ml, the viscosity was 31.64 cst, the chromameter colour was 3.43, the impurities content was 4 .4% and GC-MS contained the most compounds, namely 9-Octadecenoic acid (Z)-, methyl ester with a surface area of 42.80% and a retention time of 27.292 minutes. The conclusion of the study is that the size comparison of activated charcoal and adsorption time made from palm fronds can adsorb impurities in biodiesel.
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.
Co-Authors Adi , Ruswanto Adisetya, Erista Alva Edy Tontowi Amallia Ferhat Andeswari, Arvi Yashinta Andreas Wahyu Krisdiarto Arialistya, Yhone Astri Wulandari Astuti Widyowanti, Reni Ayu, Indah Kusuma Crisdiantoro, Edwin Eka Dian Pratama Putra Dian Pratama Putra Dian Pratama Putra Dian Pratama Putra Egga Bella Erick Firmansyah Fadhila, Irvandy N Faizin, Indra Muhammad Ferhat, Amallia Gani , Supriyanto Gani Supriyanto Hangger G. Mawandha Hasanah, Tyas Titi Nur Hasto Wisnugroho, Anthonius Dhinar Herawati Oktavianty Ida Bagus Banyuro Partha Intani, Erin Tya Intani, Erin Tya Jaya, Galang Indra Josua Hutabarat Juanda, Sandy Iskandar Keviana, Agesty Krisdiarto, Andreas Wahyu Kusumastuti Marbun, Lusia Valentina Maria Ulfah Marturia Sembiring, Haris Maulana, Khalid Muhammad Farros Prabowo Muhammad Ramadhan Mulyani, Zeni Kurnia Nanda Satya Nugraha Nanda Satya Nugraha Nanda Satya Nugraha Ngatirah Ngatirah Ngatirah Ngatirah Noviyanto, Amir Nugraha, Nanda Satya Oktavianty, Herawati Pauliz Budi Hastuti Pelawi, Jeremia Mamanda Putra, Dian Pratama Putu Fajar Kartika Lestari Raharjo, Dedy Tri Rama Zakaria Reni Astuti Widyowanti Reni Astuti Widyowanti Resna Trimerani, Resna Reza Widyasaputra Rios, Jeremia Yosafat Ruswanto, Adi Saswati Saswati Siti Tamaroh Cahyono Murti Suendra, Akhta Suparyanto, Teddy Supriyanto, Gani Uktoro, Arief Ika Yundari, Yundari Zahro, Nabila Hidayatuz