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All Journal Hemera Zoa AGRIKA TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian AGROMIX PARAHITA : Jurnal Pengabdian kepada Masyarakat Journal Research of Social Science, Economics, and Management Asian Journal of Management, Entrepreneurship and Social Science
Deny Utomo
Universitas Yudharta Pasuruan
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Environmental Science Languange, Linguistic, Communication & Media Social Sciences

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PENGARUH PENAMBAHAN AIR EKSTRAK BENGKOANG (PACHYRHIZUS EROSUS) TERHADAP MUTU PRODUK NATA DE PACHY Deny Utomo; Alfi Ro’isatul Muna

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (156.492 KB) | DOI: 10.35891/tp.v9i2.1190

Abstract

Nata de pachy merupakan diversifikasi bahan pangan yang berasal dari golongan umbi- umbian dengan spesies Pachyrhizus erosus yang biasa dikenal dengan sebutan bengkoang. Bengkoang dalam masyarakat lebih dikenal digunakan sebagai masker wajah dan di makan dagingnya tanpa diketahui bahwasanya bengkoang juga memiliki kandungan manfaat lainnya. Penelitian ini bertujuan untuk mengetahui pengaruh proporsi penambahan air ekstrak bengkoang terhadap mutu produk nata de pachy dari segi fisiko kimia dan organoleptik. Penelitian ini menggunakan rancangan acak kelompok (RAK) dengan 2 faktor, yang meliputi faktor lama fermentasi L1= 9 hari, L2= 11 hari, L3= 13 hari dan faktor perlakuan menggunakan 3 variabel yaitu, P1= 50% air ekstrak bengkoang, P2= 75% air ekstrak bengkoang, P3= 100% air ekstrak bengkoang dari 200 ml air ekstrak bengkoang. Berdasarkan hasil analisis fisikokimia dan organoleptik diperoleh nata de pachy yang disukai konsumen yaitu perlakuan L3P3 (lama fermentasi 13 hari dengan proporsi penambahan air ekstrak bengkoang 100% : 40 ml starter nata) dengan karakteristik sebagai berikut; rata-rata kadar vi tamin C 2,89%; tekstur 40,67 N; serta rata-rata tingkat kesukaan panelis terhadap rasa 3; aroma 2,2; dan kek enyalan (tekstur) 3,8.
PENINGKATAN PENDAPATAN MASYARAKAT MELALUI DIVERSIFIKASI OLAHAN TAPE SINGKONG Deny Utomo; Cahyuni Novia; Syaiful Syaiful; M. Syafiih

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (92.386 KB) | DOI: 10.35891/tp.v9i2.1197

Abstract

Desa Karanganyar adalah sebuah desa yang terletak di Kecamatan Paiton Kabupaten Probolinggo Propinsi Jawa Timur. Penduduknya sebagian besar berprofesi menjadi petani dan sebagian lainnya menjadi pedagang. Pedagang yang saat ini memberikan daya tarik bagi warg a setempat adalah berjualan tape singkong warna kuning. Rata-rata penjualan tape di para pedagang ini sekitar 5 ton per hari. Tujuan yang ingin dicapai dalam kegiatan pengabdi an kepada masyarakat ini adalah meningkatkan pendapatan masyarakat kelompok ibu-ibu PKK melalui pengolahan aneka olahan tape singkong menjadi keripik, dodol, dan cake . Metode yang dilakukan dengan menggunakan metode ceramah dan demonstrasi disertai materi pelatihan, serta disampaikan langsung dengan melakukan pendemontrasian yang berkenaan dengan proses pembuatan keripik, dodol, dan cake mulai daripenanganan bahan baku, cara penggunaan alat- alat produksi, proses pencampuran bahan, pemasakan sampai pengemasan. Hasil secara keseluruahan hampir 100% mitra kerja dapat membuat aneka olahan tape singkong serta dap at melakukan pengemasan dengan baik.
PEMANFAATAN LIMBAH BIJI DURIAN (Durio zibethinus) SEBAGAI SUBSTRAT ALTERNATIF PEMBUATAN TEMPE BIJI DURIAN DENGAN PERBANDINGAN KADAR RAGI DAN LAMA FERMENTASI Khisbul Maulana El Romadhon; Deny Utomo

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v10i1.1464

Abstract

Tempe is a food product that is very popular in Indonesia which is processed with a fermentation process in a certain time using Rhizopus oligosporus mushrooms. The waste of durian seeds (Durio zibethinus) into an alternative substrate in the manufacture of tempe is an innovation material in making tempeh. Here we have conducted research on durian seed tempeh, with the variables studied: yeast levels and fermentation duration. Based on the results of chemical analysis and organoleptic tests obtained by durian seed tempeh by consumers, namely the F3R3 treatment (danger of 2% yeast content and 72 hours of fermentation time: 100 g of durian seeds).
KARAKTERISTIK ORGANOLEPTIK DODOL UBI JALAR (Ipomoea batatas L.) TERHADAP DODOL BUAH-BUAHAN Deny Utomo

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v10i1.1482

Abstract

Sweet potato is one of the most important economic plants in the world, because it is rich in antioxidants. Processing sweet potatoes into dodol can increase the economic value of plants to food security, nutrition, increase in income and increase the welfare of farmers The purpose of this study was to determine the organoleptic characteristics of dodol products in three flavors. Organoleptic test using the Friedman Test with α = 0.05 and determining the best treatment using the index of effectiveness. The results showed that the best organoleptic test was obtained from sweet potato dodol products with a product value of 0.610 with a mean value of panelists' preference for taste of 4.40; color of 3.92 and aroma of 2.48.
Peningkatan pengetahuan aneka olahan cabai merah besar untuk kemandirian ekonomi masyarakat Deny Utomo; Kholid Murtadlo; Syaiful Syaiful; Cahyuni Novia

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v10i2.1646

Abstract

Large red chili is one of the mainstay agricultural commodities in Karanganyar Village. Production of 85 tons of large red chili can be obtained by farmers, if there is abundant production. Every time the harvest of large red chili is not always perfect, there is often an imperfect shape of chili. Farmers usually call a large red chili reject, with a percentage of 10% (8.5 tons) each time. The price of this large red chili is cheaper than the large red chili that looks perfect. The goal to be achieved in community service activities is to increase the income of the PKK group of women through the processing of various processed large red chilies into powder, shredded rice and sauce. The method is done by using lecture and demonstration methods accompanied by training materials, and delivered directly by conducting demonstration relating to the process of making powder, shredded and sauce starting from the handling of raw materials, how to use production equipment, the process of mixing materials, cooking to packaging. The overall results of partners can make a variety of processed large red chillies and can do the packaging well.
Kualitas minuman serbuk instan sereh (Cymbopogon citratus) dengan metode foam mat drying Deny Utomo; Septiani Budi Ariska

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v11i1.1903

Abstract

Lemongrass is still limited in use, namely more often for cooking ingredients. Lemongrass contains bioactive compounds that are beneficial to the body. This study aims to determine the quality of instant lemongrass powder drink with foam mat drying method. The method used in the study of instant lemongrass powder is the experimental design used was a factorial randomized block design (RAK) consisting of 2 factors, namely the concentration of maltodextrin (15%, 20%, and 30%) and the concentration of Tween80 (0.3% and 0 , 4%) so we get 6 treatment combinations. Each treatment was carried out 5 repetitions so that 30 trials were obtained. The tests included physicochemical (antioxidant, water content test, total dissolved solids, color test) and organoleptic tests (color, aroma, and taste). Data analysis was carried out using ANOVA. If significantly different, then proceed by using the Least Significant Difference test (BNT), organoleptic test using Friedman and to find the best treatment. The best results were found in the treatment of maltodextrin percentage 15% and tween 0.3% details of the results as follows: characteristics as follows color 3.04 (neutral / ordinary), aroma 3.6 (neutral / ordinary) and taste 4.12 (neutral / normal).
Pengaruh lama perendaman dan persentase carboxymethyl cellulose (CMC) terhadap karakteristik susu kecambah kedelai (Glysine max (L.) Merr.) Deny Utomo; Lailatul Rizkiyah

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v11i2.2191

Abstract

Soy-based drinks are an alternative source of high-quality vegetable protein and have almost the same content as cow's milk but do not contain lactose which can cause digestive problems in some people (lactose intolerance). Nutrition value and quality in legumes will be better after going through the germination process. This study aims to determine the effect of soybean seed soaking time and the percentage of stabilizer Carboxymethyl Cellulose (CMC) on the best chemical, physical and olganoleptic quality in soybean sprouts milk. The method used in the study of soybean sprouts milk is Random Factorial Design (RCBD) which consists of 2 factors: soaking time (4 hours, 8 hours and 12 hours) and the percentage ofstabilizers Carboxymethyl Cellulose (CMC) (0.4% and 0,6%). Each treatment was repeated 3 times so 18 trials were obtained. The tests included chemical tests including protein content and antioxidant activity, physical including viscosity and organoleptics including color, the flavor, texture and taste. Analysis of chemical and physical content data is done using the Minitab application to search fordata Analysis of Variance and to determine the notation using the Tukey Method. While the organoleptic test uses the Friedman method and to find the best treatment using the Effectiveness Index. The best research results on soybean sprouts milk on chemical, physical and organoleptic content were found in the P1C1 treatment (4 hours immersion time and 0,4% CMC percentage) with protein analysis results with a value of 4.97, antioxidant activity with a value of 45.75, viscosity with a value of 19.73, color with a value of 35.33 (likes), the flavor with a value of 3.50 (somewhat like), texture with a value of 3.20 (somewhat like) and taste with a value of 3.63 (like).
Analisis SWOT peningkatan daya saing pada UKM keripik nangka di Kabupaten Malang Cahyuni Novia; Saiful Saiful; Deny Utomo

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v12i1.2460

Abstract

Play an important role in the growth and stabilization of the Indonesian economy (SMEs). However, SMEs are not ready, because there is still low access to markets and a lack of reliable human resources (there are still many SMEs unable to categorize their strengths, weaknesses, opportunities and threats) so that they are unable to create strategies to develop their business. The purpose of this study was to analyze the strengths, weaknesses, opportunities and threats as well as to determine the strategy to increase the power of jackfruit chips SMEs in Malang Regency. The research location is in Malang Regency. Data collection obtained from 25 respondents who are owners of the jackfruit chips SMEs in Malang Regency. The technique of data analysis using the SWOT matrix determines the priority strategies for increasing the competitiveness of jackfruit chips in Malang Regency. The results showed that efforts to improve the competitiveness of the jackfruit chips SMEs in Malang Regency could be carried out with the following strategic priorities: the best strategies to use strength to take advantage of existing opportunities are; 1) increasing the quality of jackfruit chips according to SNI, because products that have advantages do not use preservatives, 2) expanding the location of jackfruit chips marketing by utilizing technological advances for product promotion so that sales increase, 3) improving employee skills by conducting training accompanied by related institutions (government and educational institutions), 4) increase the number of jackfruit chips production by determining the selling price according to the quality produced by innovating in each production process.
Pengaruh proporsi biji nangka (Artocarpus heterophyllus L.) dan kacang hijau (Phaseolus radiatus L.) pada pembuatan sosis nabati Kunti Mufarikha; Muh Aniar Hari Swasono; Deny Utomo

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v12i1.2467

Abstract

Jackfruit seeds and green beans can be used as a substitute for animal protein in making sausages. The purpose of this study was to obtain the right proportion of jackfruit seeds to the correct addition of mung bean flour for the manufacture of vegetable sausage products in terms of physicochemistry and organoleptic. The method used in this study was a 2 factor completely randomized design consisting of 9 treatments and three replications. The treatments were given in the form of the proportion of jackfruit seed flour (N1: 25%, N2: 50%, N3: 75%) with green beans (K1: 25%, K2: 50%, K3: 75%). The parameters measured were protein content test(Method Kjeldahl), texture (Method Texture Profile Analysis), and sensory test (Hedonic Method, Soekarto 1985). The sensory test used is a hedonic scale with 25 untrained panelists. Test of protein content and texture used data from the previous research literature. The results of this study indicated that the higher the proportion of jackfruit seeds and green beans had a significant effect on the parameters of protein content, texture, and organoleptic properties. From literary data, the best parameter of protein content is N3K1 (75% jackfruit seed flour + 75% green bean flour). While the best organoleptic value is the proportion of N1K3 (25% jackfruit seed flour + 25% green bean flour).
Pengaruh konsentrasi starter dan macam buah terhadap karakteristik kefir air Deny Utomo; Tri Kurniawidi

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v12i2.2683

Abstract

Water kefir is a probiotic drink as a result of fermentation by lactobacillus acid bacteria, acetobacter and yeast. Fruits and other ingredients could be added to obtain water kefir with specific flavor and aroma. This research aims to observe the effect of starter concentration and kind of fruit used on the characteristics of water kefir, and to determine the best combination preferred by the panelists. This study used two factorial randomized design with three repetitions. The factors used are the starter concentration (5 %, 8 %, and 11 %) and the kind of fruit used (snake fruit, pineapple, and papaya). Results showed that different starter concentration had an effect on brix, pH, alcohol content and density of water kefir, while different kinds of fruit had an effect on brix. Based on organoleptic test the most preferred water kefir is pineapple water kefir with 8 % starter concentration.
Co-Authors Ahmad Zainul Arifin Alfi Ro’isatul Muna Cahyuni Novia Cahyuni Novia D. Andayani . Devi Putri Muslimah Dini Octasari Jamhari Jamhari Khisbul Maulana El Romadhon Khoirin Maghfiroh Kholid Murtadlo Kholid Murtadlo Kunti Mufarikha Lailatul Rizkiyah Maftuhatuz Zakiyah Darojah Mohammad Effendi Mohammad Nurul Abidin Muh. Aniar Hari Swasono Muh. Aniar Hari Swasono Nucky Istiqomah Mulyawati NURUL QOMARIYAH Pratama, Rendika Octa Rakhmad Wiyono Rekna Wahyuni Rekna Wahyuni Rendika Octa Pratama S. Prawirodigdo . Saiful Saiful Septiani Budi Ariska Siti Junaida Siti Maisaro Sulistyawati Syafiih, M. Syaiful Syaiful Syaiful Syaiful Tri Kurniawidi Tulus Subagyo Utami, Cahyaning Rini Widyatus Solichah Wisma Soedarmadji