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Pembuatan Bank Agen Hayati Sebagai Dukungan Terhadap Sustainabilitas Produksi Beras Organik di Kabupaten Madiun Zulfa, Fitriyah; Abdi, Yenny Febriani Ramadhan; Riski, Prajwalita Rukmakharisma; Rochmah, Alfi Nur; Nadhilah, Dini; Suleman, Dininurilmi Putri; Mirlana, Dendy Eta
Jurnal Mandala Pengabdian Masyarakat Vol. 5 No. 2 (2024): Jurnal Mandala Pengabdian Masyarakat
Publisher : Progran Studi Farmasi Universitas Mandala Waluya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35311/jmpm.v5i2.497

Kebutuhan pupuk para kelompok petani di Kabupaten Madiun mengalami peningkatan setiap tahunnya. Hal ini menjadi dorongan bagi para kelompok tani IPOJI di kecamatan Jiwan Kabupaten Madiun untuk memproduksi pupuk sendiri. Kelompok tani IPOJI merupakan komunitas tani memproduksi beras sehat yang ditanam menggunakan pupuk dan pembasmi hama organik. Kelompok tani ini membuat pupuk organik secara mandiri dari kotoran hewan, limbah rumah tangga, limbah toko buah, dan limbah pertanian sendiri. Namun, pupuk organik yang dihasilkan masih belum memenuhi semua kebutuhan dan harus sering dibuat sehingga terdapat keterbatasan pada tempat menampung pupuk yang dihasilkan atau bank agen hayati. Tujuan pengabdian masyarakat adalah menyediakan bank pupuk organic untuk mendukung produksi beras organic di Kabupaten Madiun. Metode yang digunakan dalam kegiatan pengabdian masyarakat ini adalah melakukan sosialisasi dan pelatihan pembuatan pupuk organik cair metode fermentasi serta pelatihan pembuatan bank agen hayati sebagai tempat penampungan pupuk organik baik padat maupun cair serta tahapan akhir adalah menyusun SOP proses produksi pupuk organik dan rencana pemasaran secara online dan offline. Hasil yang didapat dari kegiatan pengabdian masyarakat adalah peningkatan skill petani dalam memproduksi pupuk organik yang bernilai ekonomi yang mampu meningkatkan kesuburan tanah sehingga jumlah produksi beras organik akan tetap stabil. Jenis pupuk cair yang dihasilkan dari kegiatan pelatihan ini adalah ada tiga jenis pupuk organik yang terdiri dari pupuk organic cair A1 berbahan bonggol pisang, yakult, air leri, air kelapa, molase, trasi, ragi menghasilkan kadar N sebesar 0,013%, K 0,147%, P 0,029%. Pada pupuk organik A2 berbahan buah-buahan, air leri, air kelapa, molase, ragi, dan ragi. menghasilkan kadar N 0,04%, K 0,261%, P 0,009% serta pupuk organik cair ketiga A3 berbahan rempah-rempah (jahe, kunir, kencur, laos, dan rempah lain) menghasilkan N 0,114%, K 1,225, dan P 0,032%.

Sensory Acceptability and Characteristics of Cinnamon Roll Bread with Pineapple Puree (Ananas comosus L.) Substituted with Taro Flour Suleman, Dininurilmi Putri; Sari, Mulyani Mukti; Rochmah, Alfi Nur; Zulfa, Fitriyah
Journal of Agri-Food Science and Technology Vol. 6 No. 1 (2025): March
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v6i1.11004

The development of functional food can be applied to bakery products, it is hoped that bread can provide health effects for the body through the addition of food ingredients or substitution of highly nutritious foods. In this research, innovations were made in making cinnamon rolls with local food ingredients other than wheat flour, namely taro flour, pineapple puree, and cinnamon. This research contributed to produce cinnamon roll products that are favored by the public and have good nutritional value based on organoleptic and physicochemical characteristics. The research method used was a Completely Randomized Design (CRD) consisting of 5 levels of taro flour treatment, namely 0%, 40%, 60%, 80%, and 100%. Each sample will be analyzed through organoleptic tests using hedonic method to determine the most preferences formulation by panelists. The most preferences formulation will be characterized physicochemical, including final volume, texture, moisture content, starch content, and antioxidant activity. The results of organoleptic tests showed that the most liked bread by panelists was cinnamon roll bread substituted with 40% taro flour. Physicochemical characters show that cinnamon roll bread with 40% taro flour has a final volume 63.17 cm2, hardness texture 5.65 N, moisture content 18.50%, starch content 44.97%, and antioxidant activity 16.32%.

Innovation in the use of mung bean flour and wheat flour with the addition of Pak choy puree to chicken gyoza skin as a high-protein food Abdi, Yenny Febriana Ramadhan; Maynar, Angel Lestari; Rochmah, Alfi Nur; Suleman, Dininurilmi Putri; Nadhilah, Dini
Jurnal Teknologi & Industri Hasil Pertanian Vol 30, No 2 (2025): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v30i2.101-110

The utilization of mung bean flour as a nutritional enhancer in food processing can serve as a preference for increasing protein content. One type of food product that can incorporate mung bean flour is gyoza. Gyoza wrappers are typically made from wheat flour with low protein content. Mung bean flour can be added to improve its protein content. Additionally, mung bean flour in gyoza wrappers can be combined with fresh antioxidant-rich ingredients, such as Pak choy, to enhance antioxidant activity. This study aimed to determine the effect of using mung bean flour and wheat flour with the addition of Pak choy puree on chicken gyoza's sensory and chemical quality. The research employs a Completely Randomized Design (CRD) with a non-factorial approach, using four formulations: F0 (150 g wheat flour), F1 (100 g wheat flour and 50 g mung bean flour), F2 (75 g wheat flour and 75 g mung bean flour), and F3 (50 g wheat flour and 100 g mung bean flour). The obtained data were analyzed using ANOVA (analysis of variance) followed by the DMRT test at a 5% significance level. The results from the sensory evaluation indicate that the best formulation was the chicken gyoza sample with 50 g of mung bean flour and 100 g of wheat flour. The chemical analysis results for this formulation include moisture content (53.3%), protein content (11.23%), fat content (2.63%), and antioxidant activity (4.83%).

Pengembangan Pengolahan Mocaf Di Desa Joho, Kecamatan Pracimantoro, Wonogiri Abdi, Yenny Febriana Ramadhan; Anandito, R. Baskara Katri; Rochmah, Alfi Nur; Nuary, Rizky Brisha; Afiah, Rahmania Nur
Jurnal Mandala Pengabdian Masyarakat Vol. 6 No. 1 (2025): Jurnal Mandala Pengabdian Masyarakat
Publisher : Progran Studi Farmasi Universitas Mandala Waluya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35311/jmpm.v6i1.529

Tujuan kegiatan pengabdian ini adalah pengembangan teknologi pengolahan komoditas ubi kayu menjadi mocaf sebagai salah satu produk unggulan Desa Joho, Kecamatan Pracimantoro, Kabupaten Wonogiri. Metode yang digunakan yaitu penyuluhan partipatif, dimana para petani secara langsung terlibat dalam sosialisasi maupun penyuluhan. Tim pengabdian UNS telah bersepakat dengan mitra untuk menyelenggarakan program sebagai berikut;1) Sosialisasi tentang apa tentang mocaf, proses pembuatan dan potensinya; 2) Training dan pelatihan mitra tentang pengolahan ubi kayu menjadi mocaf; 3) Pelatihan tentang kewirausahaan. Hasil Kegiatan menunjukkan bahwa petani sebagai objek sangat tertarik dan berminat dalam pengembangan pengolahan mocaf. Hal ini tercermin dari keaktifan dalam berdiskusi maupun dalam melaksanakan pelatihan. Komoditas ubi kayu di Desa Joho, Kecamatan Pracimantoro, Kabupaten Wonogiri, sangat potensi dikembangkan dan diolah menjadi mocaf sehingga dapat meningkatkan pendapatan petani

Innovation in the use of mung bean flour and wheat flour with the addition of Pak choy puree to chicken gyoza skin as a high-protein food Abdi, Yenny Febriana Ramadhan; Maynar, Angel Lestari; Rochmah, Alfi Nur; Suleman, Dininurilmi Putri; Nadhilah, Dini
Jurnal Teknologi & Industri Hasil Pertanian Vol. 30 No. 2 (2025): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v30i2.101-110

The utilization of mung bean flour as a nutritional enhancer in food processing can serve as a preference for increasing protein content. One type of food product that can incorporate mung bean flour is gyoza. Gyoza wrappers are typically made from wheat flour with low protein content. Mung bean flour can be added to improve its protein content. Additionally, mung bean flour in gyoza wrappers can be combined with fresh antioxidant-rich ingredients, such as Pak choy, to enhance antioxidant activity. This study aimed to determine the effect of using mung bean flour and wheat flour with the addition of Pak choy puree on chicken gyoza's sensory and chemical quality. The research employs a Completely Randomized Design (CRD) with a non-factorial approach, using four formulations: F0 (150 g wheat flour), F1 (100 g wheat flour and 50 g mung bean flour), F2 (75 g wheat flour and 75 g mung bean flour), and F3 (50 g wheat flour and 100 g mung bean flour). The obtained data were analyzed using ANOVA (analysis of variance) followed by the DMRT test at a 5% significance level. The results from the sensory evaluation indicate that the best formulation was the chicken gyoza sample with 50 g of mung bean flour and 100 g of wheat flour. The chemical analysis results for this formulation include moisture content (53.3%), protein content (11.23%), fat content (2.63%), and antioxidant activity (4.83%).

Effects of Konjac (Amorphophallus muelleri Blume) Flour Addition and Drying Time on the Crude Fiber and Texture Level of Instant Yellow Rice Anam, Choiroel; Zulfa, Fitriyah; Suleman, Dininurilmi Putri; Abdi, Yenny Febriana Ramadhan; Mulyani, Rizka; Rochmah, Alfi Nur; Adi, Prakoso; Rahmawati, Adinda Dwi
agriTECH Vol 44, No 2 (2024)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.83405

Instant yellow rice is a traditional breakfast dish prepared using special technology for quick and practical cooking and a longer shelf life. Since rice has low crude fiber content as the main ingredient, substitution with local sources, such as konjac flour, can be made. Konjac flour is the powdered root of konjac plant, and it contains high crude fiber. Therefore, this study aimed to examine the texture and crude fiber properties of instant yellow rice with the addition of konjac flour. Furthermore, a completely randomized design (CRD) was used with two factors, namely variations in konjac flour concentration (2%, 3%, and 4%) and variations in drying time (5 hours, 6 hours, and 7 hours). Each sample was analyzed for the physical (hardness, stickiness and chewiness texture) and chemical characteristics (crude fiber content). The results showed that the konjac flour concentration had a significant (p<0.05) effect, while the drying time had no significant (p<0.05) effect on the physical and chemical characteristics of instant yellow rice. Therefore, 5 hours of drying might be enough for the rice processing. The addition of 2% konjac flour on instant yellow rice dried for 5 hours showed 2.48±0.50 a N of hardness texture, 5.53±0.07 c N stickiness texture, 4.59±0.02 a N chewiness texture, and 5.20% of crude fiber. Addition of 3% konjac flour on instant yellow rice dried for 5 hours showed 5.74±0.08 b N of hardness texture, 4.73±0.17 b N stickiness texture, 4.37±0.05 a N chewiness texture, and 5.20% of crude fiber. The addition of 4% konjac flour on instant yellow rice dried for 5 hours showed 6.41±0,02 c N of hardness texture, 4.06±0.70 b N stickiness texture, 3.33±1.52 a N chewiness texture, and 5.35% crude fiber. This showed the best treatment was the use of instant yellow rice with 4% konjac flour addition at 5 hours drying time.

Preservasi Vitamin C, Kapasitas Antioksidan, dan Sensoris Nanas (Ananas comosus) Segar Potong Proses Minimal menggunakan Blansir Suhu Rendah Rochmah, Alfi Nur; Lazuardi, Earlian Zaka Bintang; Mulyani, Rizka; Adi, Prakoso; Aryani, Yeni; Ngadiarti, Iskari; Alyensi, Fatiyani; Ropitasari, Ropitasari; Abdi, Yenny Febriana Ramadhan; Nadhilah, Dini; Suleman, Dininurilmi Putri; Rizki, Prajwalita Rukmakharisma; Zulfa, Fitriyah
Pro Food Vol. 11 No. 2 (2025): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v11i2.526

Pineapple (Ananas comosus) is a nutrient-rich tropical fruit known for its high content of vitamin C, bromelain enzyme, and phenolic compounds with antioxidant properties, which are prone to degradation during storage. This study investigated the effect of mild heat blanching (40 °C, 50 °C, and 60 °C) on the physicochemical and sensory qualities of blanching-treated fresh-cut pineapple. The blanching process was applied to improve shelf life while preserving key nutritional attributes, particularly vitamin C content, which is sensitive to thermal degradation. Pineapples were pretreated with 0.15% calcium chloride and subjected to blanching for 5 minutes, vacuum-packed, frozen, thawed, and evaluated for antioxidant activity (DPPH method), vitamin C content (iodometry), total soluble solids (TSS), pH, and sensory attributes (hedonic rating). Researchs result showed that blanching at 60 °C significantly preserved vitamin C (865.33 mg/100g) and antioxidant activity (17.39%) compared to using lower temperatures (40 °C, 50 °C), while maintaining acceptable sensory properties. Although blanching reduced TSS and pH compared to fresh pineapple, the treatment at 60 °C achieved the highest preference scores for color, aroma, taste, and texture. The De Garmo effectiveness index identified 60 °C as the optimal blanching temperature, balancing nutritional preservation and consumer acceptability. These findings suggest that controlled blanching at 60 °C is a viable preservation method for fresh-cut pineapple, extending shelf life while maintaining sensory and functional quality.

Pemberdayaan Masyarakat Melalui Pelatihan Pembuatan Nugget Tinggi Protein Dalam Penurunan Prevelensi Stunting Desa Mojorayung, Kabupaten Madiun Rizki, Prajwalita RukmaKharisma; Yenny Febriana Ramadhan Abdi; Rochmah, Alfi Nur; Nadhilah, Dini; Zulfa, Fitriyah; Suleman, Dininurilmi Putri
Jurnal Mandala Pengabdian Masyarakat Vol. 6 No. 2 (2025): Jurnal Mandala Pengabdian Masyarakat
Publisher : Progran Studi Farmasi Universitas Mandala Waluya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35311/jmpm.v6i2.667

Desa Mojorayung merupakan salah satu desa di Kabupaten Madiun yang memiliki angka kasus stunting yang tinggi di Kabupaten Madiun, Provinsi Jawa Timur, yaitu sekitar 50 kasus di tahun 2022. Berdasarkan hasil analisis, permasalahan yang terjadi dikarenakan kurangnya pengetahuan tentang makanan bergizi dan beragam. Masyarakat kurang memahami tentang variasi olahan makanan sehat dan cara penyajiannya untuk pengolahan pangan yang bervariasi. Oleh karena itu, pemerintah Desa Mojorayung bersama PKK Sehat Lestari Berencana menciptakan serangkaian program untuk mendukung penurunan angka stunting, salah satunya adalah Rumpi Stunting. Program ini merupakan program yang berbasis ilmu pengetahuan kesehatan dan pangan untuk mendukung program berkelanjutan kolaborasi dengan Tim Akademis Prodi D3 Teknologi Hasil Pertanian, Universitas Sebelas Maret di Madiun perlu dilakukan dengan tujuan mengedukasi pentingnya gizi seimbang dan menu panganan kaya nutrisi untuk 1000 hari pertama masa kehidupan anak melalui kegiatan sosialisasi kepada masyarakat Desa Mojorayung dan mengimplementasikan keilmuan dalam bentuk pangan olahan siap saji yang digemari masyarakat dengan mengadakan pelatihan pembuatan nugget tinggi protein. Nugget dipilih karena bahan baku yang mudah didapatkan dan produknya digemari oleh anak-anak. Pelatihan pembuatan nugget tinggi protein pada masyarakat Desa Mojorayung diharapkan dapat meningkatkan informasi dan menjadi variasi bagi pola konsumsi harian keluarga untuk memenuhi kebutuhan energi dan protein. Tahapan pengabdian Tim UNS melalui sosialisasi B2SA, pelatihan produksi nugget tinggi protein di Desa Mojorayung, dan introduksi peralatan produksi. Luaran dari pengabdian ini adalah Jurnal Ber-ISSN, video kegiatan, dan publikasi media cetak.

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