Article Per Year (5 Year)
p-Index From 2021 - 2026
1.434
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Pangan dan Hasil Pertanian Jurnal Abmas Negeri (JAGRI) JURNAL AGROINDUSTRI HALAL Jurnal Pengabdian dan Pengembangan Masyarakat Indonesia Jurnal Teknologi dan Mutu Pangan Nutrition Scientific Journal
Ghaffar, Mufti
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Humanities Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health Social Sciences Other

Published : 9 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 9 Documents
Search

 1 
Promosi Keluarga Sadar Gizi (Pro-Kadarzi) sebagai Upaya Pencegahan Balita Stunting di Kecamatan Purbaratu Kota Tasikmalaya Aisyah, Iseu Siti; Neni, Neni; Faturahman, Yuldan; Yulmiftiyanto, Lutfi; Ghaffar, Mufti
Jurnal Abmas Negeri (JAGRI) Vol. 5 No. 2 (2024): Volume 5 Nomor 2 Desember 2024
Publisher : Sarana Ilmu Indonesia (salnesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36590/jagri.v5i2.1213

Abstract

Kelurahan Singkup terletak di Kecamatan Purbaratu, Kota Tasikmalaya, merupakan daerah pedesaan yang masih tertinggal dari segi indeks pembangunan manusia, meliputi pendidikan, ekonomi dan kesehatan. Berdasarkan hasil observasi tim, daerah ini masih berupaya menghadapi permasalahan gizi yang ada dikeluarganya. Kasus stunting (pertumbuhan balita lambat akibat kurang gizi) di Kota Tasikmalaya mencapai 1.730 balita pada awal 2023. Terdapat 219 balita yang mengalami stunting di kecamatan Purbaratu. Tujuan pengabdian pada masyarakat ini yaitu bagaimana memberikan edukasi menggunakan booklet mengenai Promosi Keluarga Sadar Gizi (Pro-Kadarzi) terutama keluarga yang beresiko stunting, sehingga mereka dapat menerapkan perilaku konsumsi makan gizi seimbang di tingkat rumah tangga. Berdasarkan hasil perhitungan rata-rata skor pre-test adalah 85,93 dan rata-rata skor post-test adalah 89,08. Berdasarkan hasil uji perbedaan diatas, didapatkan nilai p-value 0,044 (<0,05) yang artinya ada perbedaan antara nilai pre-test dan post-test atau ada pengaruh pemberian materi terhadap peningkatan pengetahuan ibu balita tentang perilaku keluarga sadar gizi. Metode ceramah dan pemberian booklet cukup efektif dalam menyampaikan materi penyuluhan kepada ibu balita terkait perilaku keluarga sadar gizi. Dari hasil kegiatan ini disarankan yaitu agar promosi Keluarga Sadar Gizi (Pro-Kadarzi) tersebar ke masyarakat lainnya maka perlu dibentuk pendamping Pro-Kadarzi sebagai duta penyampaian perilaku Kadarzi kepada masyarakat. Pendamping ini sifatnya sukarela dari masyarakat yang sudah dilatih tentang Kadarzi.
Evaluasi Penerapan Standard Sanitation Operation Procedure Proses Produksi Sambal Cikur di UMKM “X” Kota Tasikmalaya Maerani, Maerani; Ghaffar, Mufti
Jurnal Teknologi Pangan dan Hasil Pertanian Vol. 20 No. 1 (2025): Februari
Publisher : Faculty of Agricultural Technology, Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/jtphp.v20i1.9801

Abstract

Sambal cikur merupakan sambal yang berasal dari tasikmalaya dengan aroma kencur yang khas. Penerapan Standard Sanitation Operation Procedure (SSOP) di industri pangan dinilai sebagai program sanitasi wajib guna meningkatkan kualitas produk yang dihasilkan serta menjamin sistem keamanan pangan. Tujuan penelitian ini, yaitu untuk melakukan evaluasi penerapan SSOP di industri pangan, khususnya pada produk sambal cikur di UMKM “X”, kota Tasikmalaya. Metode yang dilakukan dalam penelitian ini meliputi observasi, wawancara, dan analisis persentase ketidaksesuaian penerapan SSOP pada sarana produksi. Berdasarkan observasi, ditemukan beberapa ketidaksesuaian penerapan SSOP di UMKM “X” yang tidak sesuai dengan standar, antara lain belum dilakukan pemeriksaan air secara berkala, beberapa kondisi bangunan dan fasilitas produksi yang tidak sesuai standar, belum terdapat tempat sampah tertutup di ruang produksi, sebanyak 66,7% karyawan tidak disiplin dalam menggunakan APD dan seragam khusus produksi, tidak tersedia wastafel khusus untuk cuci tangan di ruang produksi, belum adanya pengendalian dan program pengawasan kesehatan karyawan dan pemberantasan hama. Adapun ketidaksesuaian penerapan SSOP pada berkisar 12,5 – 100%, dengan rata – rata ketidaksesuaian sebesar 60,31%. Hal tersebut mengindikasikan bahwa penerapan SSOP pada produksi sambal cikur di UMKM “X” sangat kurang memenuhi standar.
Analisis Titik Kritis Keharaman Produk Tutug Oncom Nurhamzah, Lutfi Yulmiftiyanto; Husnul, Nisatami; Ghaffar, Mufti
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 1 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i1.13540

Abstract

Food producers' readiness for halal certification needs to pay attention to many aspects. Tutug oncom is a product made from oncom which is made from peanut meal, then fermented for 7 days using Rhizopus sp. This research aims to determine the critical point for harmfulness of tutug oncom. Data was collected by conducting observations, interviews with producers, and documentation, as well as making adjustments to the halal-related guidelines that apply in Indonesia. The results of this research are: 1) oncom raw materials are the critical point of haram because they do not have a halal certificate, especially since oncom uses bacterial culture during the fermentation process, 2) sautéing and roasting are the critical points of haram in the production process, because there are several other spices that are not yet guaranteed halal, 3) no critical points are found on production equipment, this is because the equipment is kept in a clean, closed condition, and is always replaced if something is broken. Based on the results of our research, it shows that foods that are commonly consumed daily may have the potential to have a critical point for harmfulness both in the ingredients and the processing process.
PENGAPLIKASIAN EDIBLE FILM BERBASIS PATI SINGKONG YANG DIPERKAYA TEPUNG DAUN KELOR PADA PENYIMPANAN BUAH JERUK Ghaffar, Mufti; Nurhamzah, Lutfi Yulmiftiyanto; Pebrianti, Suci Apsari; Listyawardhani, Yana
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 1 (2025): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i1.5107

Abstract

Various approaches have been developed to address the issue of fruit deterioration during storage, including packaging technology. Among these, the use of edible coatings has gained increasing attention. The method of this study was a laboratory experimental research with a completely randomized design with two replications. This study aimed to evaluate the effectiveness of a cassava starch-based edible coating enriched with moringa leaf flour in preserving the quality and extending the shelf life of citrus fruits during storage at room temperature. The experiment was carried out in three stages: (1) preparation of edible coatings with varying concentrations of moringa leaf flour (0%, 1%, 2%, and 3%), (2) application of the coatings to citrus fruits, and (3) observation of fruit quality over a 21-day storage period. The parameters assessed included weight loss, moisture content, firmness, and sensory attributes such as color, aroma, texture, and flavor. A Completely Randomized Design (CRD) was employed with two replications. The results indicated that the edible coating treatments effectively reduced the rate of physical quality degradation in citrus fruits. In particular, the treatment with 3% moringa leaf flour (F3) resulted in the lowest weight loss and the highest firmness by day 14. Additionally, the peel color of fruits in the F3 treatment remained more stable compared to the control. This study concludes that, although no significant differences were observed in moisture content among the treatments, the application of the edible coating was effective in better preserving the sensory quality of the fruits.
Mi kering berbahan tepung kacang merah dengan pewarna buah naga sebagai pangan sumber serat Khalidza, Wafiq Noor; Susilowati, Prima Endang; Ghaffar, Mufti
Nutrition Scientific Journal Vol 4, No 1 (2025)
Publisher : Program Studi Gizi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37058/nsj.v4i1.16665

Abstract

Noodles are one of the types of food favored by the public. Most noodles available on the market are made from wheat flour, which is high in starch and low in fiber. An alternative is to replace the ingredients with those that have higher nutritional value. Red beans and dragon fruit offer nutritional benefits, including high fiber content and antioxidants. This study aims to evaluate the acceptability, fiber content, and starch content of dried noodles substituted with red bean flour and colored with dragon fruit juice. This research used a Completely Randomized Design (CRD) with four formulations and three replications. The noodle formulations were made by combining red bean flour and dragon fruit juice with the following wheat flour to red bean flour ratios: 100:0 (F0), 80:20 (F1), 70:30 (F2), and 60:40 (F3). The data were analyzed using the Kruskal-Wallis test followed by the Mann-Whitney post hoc test. Crude fiber content was analyzed using the gravimetric method, and starch content was analyzed using the AOAC (1970) method. Organoleptic testing results showed significant differences in aroma, color, taste, and texture indicators. Formula F1 was the most preferred formulation, with the highest average scores across the four evaluation criteria. The analysis of the selected formula (F1) showed it contained 2.69 g of crude fiber per 100 g of dried noodles and 74.28 g of starch per 100 g of dried noodles. It is concluded that Formula F1 can be considered a fiber-rich food. This study recommends consuming the dried noodles along with other fiber-rich foods to meet daily fiber requirements.
Karakteristik Organoleptik Brownis Berbahan Tepung Komposit Terigu dan Ubi Jalar Kuning: Organoleptic Characteristics of Brownis Made from Wheat and Yellow Sweet Potato Composite Flour Ghaffar, Mufti; Nurhamzah, Lutfi Yulmiftiyanto
Jurnal Teknologi dan Mutu Pangan Vol. 3 No. 1 (2024): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v3i1.4247

Abstract

Brownis are a cake product that is widely consumed by the public, and is prepared traditionally. Brownis tend to contain unbalanced nutrients. So it is considered a food that has little health benefits. One way to increase the nutritional value of Brownis is to substitute other ingredients that have complete nutritional content, namely yellow sweet potato flour. It is known that yellow sweet potatoes contain carbohydrates, minerals, antioxidants and fiber. This research aims to determine the effect of the percentage of yellow sweet potato on organoleptic test results in terms of color, aroma, taste, texture and appearance. The method used is the hedonic test to determine the level of preference and the best formulation. The hedonic scale uses a score of 1: dislike very much, 2: dislike, 3: neutral, 4: like, and 5: like very much. Formulation of brownie products with substitution percentages for yellow sweet potato, namely 0%, 25% and 50%. Based on the research results, the 25% yellow sweet potato flour substitution formulation was the product most preferred by panelists based on the hedonic value of taste, texture, appearance and color. So it can be concluded that the brownie product with the addition of 25% yellow sweet potato is the best formulation in this study. This research contributes to providing practical solutions to improve the nutritional value of brownis products.
Pelatihan Pengolahan Nugget Ikan Lele untuk Mencegah Stunting pada Balita Aisyah, Iseu Siti; Hidayanti, Lilik; Ghaffar, Mufti
Jurnal Abmas Negeri (JAGRI) Vol. 5 No. 1 (2024): Volume 5 Nomor 1 Juni 2024
Publisher : Sarana Ilmu Indonesia (salnesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36590/jagri.v5i1.905

Abstract

Indonesia saat ini sedang menghadapi triple burden of malnutrition, yang ditandai dengan koeksistensi kekurangan gizi (malnutritisi), kelebihan berat badan (overweight) dan defisiensi zat gizi mikro. Berdasarkan Dinas Kesehatan Kota Tasikmalaya pada tahun 2020, angka kasus stunting di Kota Tasikmalaya mencapai 7.731 atau 17,58. Produksi ikan di Kota Tasikmalaya mencapai 9.334 ton ikan. Salah satu kecamatan yang paling banyak terdapat rumah tangga usaha pembudidaya kolam ikan adalah Kecamatan Kawalu sebanyak 1.652 rumah tangga. Nugget merupakan salah satu bentuk produk makanan beku siap saji yang banyak disukai anak-anak dan menjadi sumber protein hewani. Tujuan pengabdian pada masyarakat ini yaitu bagaimana memberikan pelatihan mengenai pembuatan nugget ikan lele kepada masyarakat terutama keluarga yang beresiko stunting, sehingga mereka dapat menerapkan produk ini untuk pengolahan pangan di tingkat rumah tangga. Permasalahan tentang balita stunting dapat diatasi dengan adanya edukasi gizi dan pengolahan pangan berbasis ikan lele yang mudah dibudidayakan dan mudah untuk diolah. Berdasarkan hasil perhitungan rata-rata skor pre-test peserta adalah 6,6 dan hasil rata-rata post-test peserta adalah 8,05. Hasil pengujian statistik menunjukkan bahwa ada perbedaan signifikan antara nilai pre-test dan post-test atau ada pengaruh pemberian materi terhadap peningkatan pengetahuan kader tentang pelatihan nugget ikan lele untuk mencegah balita stunting. Dari hasil kegiatan ini, disarankan yaitu agar penanganan balita stunting segera teratasi melalui pengolahan nugget ikan lele dan program yang dilakukan efektif setelah kegiatan ini selesai dilakukan dengan adanya pendampingan melalui Kader Posyandu yang akan dipantau melalui grup WhatsApp.
Effectiveness of Education on Providing Complementary Feeding Textures Appropriate to Toddlers' Ages for Stunting Prevention Susilowati, Prima Endang; Listyawardhani, Yana; Betaditya, Dika; Ghaffar, Mufti; Sukmawati, Heni
Jurnal Abmas Negeri (JAGRI) Vol. 6 No. 1 (2025): Volume 6 Nomor 1 Juni 2025
Publisher : Sarana Ilmu Indonesia (salnesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36590/jagri.v6i1.1331

Abstract

Failure to thrive in children is influenced by the quality of food consumed. Children aged six months and above require complementary feeding as a nutritional supplement, which should be prepared with texture suitable for their age to ensure digestibility. Local fish, containing low allergencity protein, is a recommended choice for complementary feeding. This activity aimed to enhance knowledge among mothers of toddlers, particularly those with children aged 6–12 months, about complementary feeding using local ingredients. The participants were mothers active in Naluri Posyandu and Kencana Posyandu in Panglayungan Village, Tasikmalaya City. The method involved stages of activity, including (1) monitoring child weight and (2) providing nutritional education on complementary feeding. The nutritional status monitoring showed that 20,00% of toddlers in Naluri Posyandu were stunted, with 9,00% severely stunted. While in Kencana Posyandu, 21,00% were stunted and 6,00% severely stunted. Through educational activities, mothers’ knowledge significantly improved, with pretest scores averaging 5.87 and posttest scores 8.02. The Wilcoxon test confirmed a significant difference in knowledge before and after intervention (p-value =0,000, p-value <0,05). This program had a positive impact on enhancing maternal knowledge. It is recommended that posyandu continue regular educational activities on complementary feeding and related topics, either through posyandu cadres or in collaboration with relevant institutions.
Pelatihan Pembuatan Nugget dan Sosis Lele Sebagai Finger Food Berbasis Pangan Lokal Untuk Mencegah Stunting Pada Balita: Training on the Production of Catfish Nuggets and Sausages as Local Food-Based Finger Food to Prevent Stunting in Toddlers Marwan, Iis; Aisyah, Iseu Siti; Neni, Neni; Ghaffar, Mufti; Susilowati, Prima Endang; Utami, Annisa Dwi
Jurnal Pengabdian dan Pengembangan Masyarakat Indonesia Vol. 4 No. 2 (2025)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jppmi.v4i2.900

Abstract

Prevalensi stunting nasional pada tahun 2024 (19,8%) masih berada di atas target yang ditetapkan sebesar 14,2% pada 2029 dan 5% pada 2045. Program Gemarikan (Gerakan Memasyarakatkan Makan Ikan) digalakkan untuk mendukung percepatan penanganan stunting, mengingat ikan merupakan sumber protein hewani bernilai tinggi, mudah dicerna, dan terjangkau. Oleh karena itu, inovasi olahan ikan untuk Makanan Pendamping ASI (MPASI) diperlukan.Tujuan pengabdian masyarakat ini adalah untuk mengidentifikasi sumber pangan lokal, khususnya ikan, sebagai protein hewani dan metode pengolahannya. Kegiatan ini dilaksanakan melalui edukasi (metode ceramah) mengenai inovasi olahan lele, diikuti demonstrasi pengolahan nugget dan sosis lele. Pengetahuan peserta dianalisis menggunakan pre-test dan post-test.Hasil analisis paired sample t-test menunjukkan nilai Sig. (2-tailed) sebesar 0,125 (p > 0,05), mengindikasikan bahwa intervensi ini belum memberikan peningkatan pengetahuan yang signifikan secara statistik. Meskipun demikian, observasi pada skor rata-rata menunjukkan peningkatan pemahaman pada topik manfaat asam amino ikan serta metode pengolahan dan penyimpanan produk. Peningkatan ini dimungkinkan karena informasi tersebut ditekankan kembali selama praktik demonstrasi memasak. Disimpulkan bahwa edukasi di masa depan memerlukan media yang melibatkan partisipasi aktif peserta dan pembelajaran berbasis tim.
Co-Authors Aisyah, Iseu Siti Betaditya, Dika Faturahman, Yuldan Hidayanti, Lilik Husnul, Nisatami Iseu Siti Aisyah Khalidza, Wafiq Noor Listyawardhani, Yana Maerani, Maerani marwan, iis Neni, Neni Nurhamzah, Lutfi Yulmiftiyanto Pebrianti, Suci Apsari Prima Endang Susilowati Sukmawati, Heni Utami, Annisa Dwi Yulmiftiyanto, Lutfi