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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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Yoghurt sinbiotik ekstrak kulit buah naga merah (Hylocereus polyrhizus) dengan penambahan gula merah sebagai imunitas tubuh pada masa pandemi covid-19 Deny Utomo; Siti Maisaro

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v13i1.3004

Abstract

Yoghurt is a dairy product from the second fermentation of Lactic Acid Bacteria (LAB) as a starter, namely Streptococcus thermophilus and Lactobacillus bulgaricus which live in symbiosis. Lactic acid bacteria are bacteria that are capable of producing lactic acid, hydrogen peroxide, antimicrobials and other metabolic products that have a positive effect on health and the body at low environmental pH. Red dragon fruit (Hylocereus polyrhizus) contains higher levels of vitamin C, vitamin B3 (niacin), fiber and betacyanin than white dragon fruit. Dragon fruit skin which weighs 30-35% of the weight of the fruit has not been widely used by the general public and is only disposed of as garbage, thereby increasing environmental pollution. This study aims to determine the proportion of addition of dragon fruit peel extract and brown sugar to the best chemical, physical, and organoleptic quality in yogurt. The method used in this research is a factorial randomized block design (RAK) consisting of 2 factors, namely the proportion of addition of red dragon fruit peel extract (50 grams and 70 grams) and the addition of brown sugar (15 grams, 25 grams, and 35 grams). Each treatment was repeated 3 times to obtain 18 trials. The best research results on yogurt on chemical, physical, and organoleptic content were found in the B2G3 treatment (Addition of 70 grams of dragon fruit peel extract and 35 grams of brown sugar) with a protein value of 0.37%, viscosity 2.00 Pa.s, reducing sugar 4 .16 (mg/g), color with a value of 3.8 (like), aroma with a value of 3.4 (somewhat like), texture with a value of 3.1 (somewhat like), and taste with a value of 3.96 (like) .
STRATEGI PENDEKATAN SUPPLY CHAIN MANAGEMENT PADA PROSES PRODUKSI DAN SALURAN DISTRIBUSI TERHADAP AGROINDUSTRI MANGGA (Mangifera indica) DI KABUPATEN PROBOLINGGO Deny Utomo

Publisher : Fakultas Pertanian Universitas Yudharta Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (168.974 KB) | DOI: 10.35891/agx.v2i1.737

Abstract

Supply chain management merupakan manajemen rantai pasokan atau manajemen organisasi yang saling berkaitan dan saling berintegrasi satu sama lain baik dengan konsumen maupun pemasok dalam suatu proses untuk menghasilkan nilai produk dan jasa bagi konsumen. Metode penelitian ini menggunakan empat metode, antara lain ; 1) Structural Equation Model (SEM) untuk menguji ketepatan model hipotetik secara empirik yang telah dikembangkan melalui justifikasi teoritis dan hubungan antar variabel yang dibangun dalam model, 2) model kelembagaan Agroindustri mangga Arumanis di Kabupaten Probolinggo dengan metode Interpretative Structural Model (ISM) yang dikembangkan melalui justifikasi teoritis dan keterlibatan beberapa lembaga baik pemerintah maupun swasta, 3) model analisis harga jual optimal mangga Arumanis Grade A, B, C di petani, pemasok dan eksportir dimasing-masing kecamatan (Besuk, Krejengan, Pajarakan) dengan metode Goal Programming (GP), dan 4) model transportasi dengan mencari total biaya minimum transportasi mangga Arumanis Grade A, B, C dimasing-masing kecamatan (Besuk, Krejengan, Pajarakan) dengan Method Vogel’s Approximation (VAM). Hasil penelitian menunjukkan bahwa, 1) faktor keberhasilan supply chain management berpengaruh signifikan paling besar terhadap proses produksi dan saluran distribusi mangga Arumanis, 2) proses produksi berpengaruh signifikan terhadap saluran distribusi dan agroindustri mangga Arumanis segar, 3) Saluran distribusi berpengaruh signifikan terhadap agroindustri mangga Arumanis segar, 4) Agroindustri mangga Arumanis segar berpengaruh signifikan terhadap agroindustri mangga Arumanis olahan, 5) Elemen kunci kelembagaan adalah Disperindag, 6) Harga jual maksimal mangga Arumanis Grade A di petani Rp. 15.376,-/kg, pemasok Rp. 28.269,-/kg, dan eksportir Rp. 39.201,-/kg. Sedangkan harga jual maksimal mangga Arumanis Grade B di petani Rp. 5.916,-/kg, pemasok Rp. 11.716,-/kg, dan eksportir Rp. 32.083,-/kg. Harga jual maksimal mangga Arumanis Grade C di petani Rp. 2.386,-/kg dan pemasok Rp..447,-/kg. 7) Total biaya minimum transportasi mangga Arumanis Grade A sebesar Rp. 896.489,-/ton, Grade B sebesar Rp. 710.625,-/ton, dan Grade C sebesar Rp. 509.000,-/ton
Pengaruh varietas dan konsentrasi broth kulit pisang sebagai media alternatif pertumbuhan Aspergillus niger Nucky Istiqomah Mulyawati; Muh. Aniar Hari Swasono; Deny Utomo

Publisher : Fakultas Pertanian Universitas Yudharta Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (559.212 KB) | DOI: 10.35891/agx.v10i2.1578

Abstract

Banana is an influential agriculture commodity in Indonesia, for consuming the fruit or making use of the leafs and steam, with high demand of banana fruit, there’s also left with tons of peel waste. Banana peel waste which usually contain cellulose (35 %–50 %), hemicellulose (25 %–30 %), and lignin (25 %–30 %). The fruit peel wastes containing sugars that are metabolized by microorganisms which make the potential of microbiology growth. Aspergillus niger as one of influental fungi for industrial can be used on production of α-Amylase. The experimental design used was Completely Randomized Design factorial with two factors. Factor I is Banana peel variety, with 4 level which contain ( Ambon Banana Peel, Kepok Banana Peel, Raja Banana Peel and Candi Banana Peel. Factor II is broth media concentration with 3 level ( 2gr banana peel : 100ml Aquadest ; 4gr banana peel : 100ml Aquadest; 6gr banana peel : 100ml Aquadest) with the result 12 combinations with 3 repeat. The result of the streak will be observed for seven days. The result of analysis will be analyzed with Analysis of Variance (ANOVA), if there’s a significant result, the analysis will be continued to LSD test 5%. The result of research pointed that variance of banana peel and concentration of broth media did show significant difference according to ANOVA result on day one until seven. Best variance of treatment found in V2K3 (Kepok Banana Peel with 6gr / 100ml concentration) resulted with average diameter reaching 55mm.
Pengaruh penambahan tepung kedelai (Glycine max) dan kopi bubuk robusta terhadap sifat kimia dan organoleptik brownies Deny Utomo; Devi Putri Muslimah

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v13i2.3444

Abstract

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Pengaruh konsentrasi CMC (Carboxyl Methyl Cellulose) dan gula aren terhadap fisikokimia dan organoleptik selai umbi bit (Beta vulgaris L.) ekstrak jahe merah Widyatus Solichah; Deny Utomo; Cahyaning Rini Utami

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v14i1.3784

Abstract

???????????????? ???????????????????? ???????????????? ???????? ???????????????????????????????????? ???????????? ???????????????????????????????????????????????????? ???????? ???????????? ???????????? ???????????????? ???????????????????? ???????? ???????????? ????????????????????????????????, ???????????????????????????????? ???????????? ???????????????????????????????????????????????? ???????????????????????????????????? ???????? ???????????????????????????????? ???????????? (???????????????? ???????????????????????????????? ????.) ???????????? ???????????????????????? ????????????????????????????. ???????????? ???????????????????????? ???????????????? ???????? ???????????????????????????????? ???????? ???????????????????????????????? ???????????? (???????????????? ???????????????????????????????? ????.) ???????????? ???????????????????????? ???????????????????????????? ???????????? ???? ???????????????????????????????????? ???????????????????????????????????????? ???????????????????? ???????????????????????? (????????????) ???????????????????????????????????????? ???????? 2 ????????????????????????????, ???????????????????????? ???????????? ???????????????????????????????????????????????????? ???????? ???????????? (???????????????????????????????? ???????????????????????? ????????????????????????????????????) (0.5% ???????????? 1.5%) ???????????? ???????????????? ???????????????????? (60%, 70% ???????????? 80%). ???????????????? ???????????????????????????????????? ???????????? ???????????????????????????????? 3 ???????????????????? ???????? ???????????????????????? 18 ????????????????????????. ???????????? ???????????????? ???????????????????????????????? ???????????????????????????? ???????? ???????????????????????????????? ???????????? (???????????????? ???????????????????????????????? ????.) ???????????? ???????????????????????? ???????????????????????????? ???????????????? ???????????????????? ???????? ???????????? ????1????3 ???????????????????????????????????? (1% ???????????? ???????????? 80% ???????????????? ????????????????????) ???????????????? ???? ???????????? ???????????????????? ???????? 75.75 ????????????????????, 32.72% ???????????????????? ????????????????????????????, 13.51 ???????????????????????????????? ???????????????????? %, ???????????????????? 3 (???????????????????????? ????????????????), ???????????????????? 4 (????????????????), ???????????????????? 3 (???????????????????????? ????????????????), ???????????? ???????????????????????????? 4 (????????????????). ???????????? ???????????????????????????????????????????????????? ???????????????????????????????????? ???????????????????????????????????????????? ???????? ???????????? ???????????????????????????????? ???????? ???????????? ???????????? ???????????????? ???????????????????? ???????????? ???? ???????????????????????????????????????????? ???????????????????????? ???????? ???????????????????????????????? ????????????????????, ???????????????????? ???????????????????????????? ???????????? ???????????????????? ???????????????????????????????????? ????????????????????????. ???????? ???????????????? ???????? ???????????????????????????????????????????????? ???????????????????????????? ????????????????????, ????????????????????, ???????????????????? ???????????? ????????????????????????????. ???????????? ???????????????? ???????????????????? ???????????? ???????? ???????????? ????1????3 ???????????????????????????????????? (???????????? 1% ???????????? ???????????????? ???????????????????? 80%) ???????????????? ???? ???????????? ???????????????????? ???????? 75.75 ????????????????????, ???????????????????? ???????????????????????????? 32.72%, ???????????????????????????????? ???????????????????? 13.51%, ???????????????????? 3 (???????????????????????? ????????????????????), ???????????????????? 4 (????????????????????), ???????????????????? 3 (???????????????????????? ????????????????), ???????????? ???????????????????????????? 4 (????????????????).
Pengaruh penambahan tepung ubi jalar ungu (Ipomoea batatas L.) dan tepung umbi porang (Amorphophallus oncophyllus) terhadap karakteristik fisikokimia dan organoleptik biskuit Deny Utomo; Dini Octasari

Publisher : Fakultas Pertanian Universitas Yudharta Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/agx.v14i2.4177

Abstract

Introduction: Biscuits are snacks made from flour and fat that are baked and have a long shelf life. Biscuits contain carbohydrates, fats and calories which are high but low in fiber, vitamins and minerals. This study aims to determine the proportion of the addition of purple sweet potato flour and elephant foot tuber flour to the best physicochemical and organoleptic properties of biscuits. Method: This method used in the study of purple sweet potato flour and elephant foot flour biscuits was a randomized block design with 5 treatment substitutions and 3 replications, resulting in 15 trials. Results:The best results for biscuits were in the P5 treatment (17.5% purple sweet potato flour : 12.5% elephant foot tuber flour) with the results of the physicochemical analysis of fracture strength of 13.07 N, antioxidant activity of 81.88 mg/ml, moisture content of 3.11%, ash content of 1.74% and organoleptic test of taste 4.00 (like), aroma 4.00 (like), color 2.88 (rather like) and texture 4.08 (like). Conclusion: Treatment substitution with the addition of purple sweet potato flour and elephant foot tuber flour had a significant effect on the parameters of breaking strength, antioxidant activity, moisture content, ash content, taste, color and texture. But it has no real effect on the flavor.
Sustainability Analysis of MSMES in Sampang Regency Based on Multidimensional Scaling Kholid Murtadlo; Deny Utomo
Asian Journal of Management, Entrepreneurship and Social Science Vol. 4 No. 03 (2024): August Asian Journal of Management Entrepreneurship and Social Science ( AJMES
Publisher : Cita Konsultindo Research Center

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Micro, Small and Medium Eterprises (MSMES) have a very important role in a country's economic growth, so the desire for MSMES is very necessary in the long term. MSMES have been recognized as an important driving force to alleviate some of the economic challenges faced by a country and can overcome poverty alleviation and reduce poverty rates. The main objective of the Sustainable Livelihood Approach in MSMES is to promote appropriate livelihoods for poverty alleviation. An important aspect of the Sustainable Livelihood Approach scheme is related to the systematic understanding and determination of obstacles arising from aspects of financial, natural, human, physical and social capital. The aim of this research is to analyze MSMES in Sampang Regency on the aspects of financial, natural, human, physical and social capital. This research method uses Rapid Appraisal for Fisheries (RAPFISH). The research results show the highest leverage value for financial capital in indicators for the availability of business permits, natural capital for the affordability of prices for main raw materials, human capital for the level of business knowledge, physical capital for road conditions, and social capital for collaboration with fellow MSMES players. The results of the analysis vary according to three categories of poverty (less sustainable, sufficient sustainable, good sustainable).
Pelatihan Pengolahan Buah Mangga (Mangifera indica L) Klonal 21 Menjadi Produk Abon Modifikasi pada Kelompok Wanita Tani di Kecamatan Rembang, Kabupaten Pasuruan, Jawa Timur Utomo, Deny; Pratama, Rendika Octa
PARAHITA : Jurnal Pengabdian kepada Masyarakat Vol 5, No 1 (2024): Jurnal Pengabdian kepada Masyarakat
Publisher : Indonesian Scientific Journal (Jurnal Ilmiah Indonesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25008/parahita.v5i1.121

Abstract

Pemerintah Kabupaten Pasuruan mengembangkan mangga alpukat atau mangga putar yang biasa disebut Mangga gadung (klonal 21) hasil persilangan antara mangga varietas gadung dengan varietas arumanis. Mangga klonal 21 banyak tumbuh di Kecamatan Rembang. Kandungan kimia buah mangga adalah air dan karbohidrat protein, lemak, Vitamin A, Vitamin B1, Vitamin B2, Vitamin C, mineral, tanin, zat warna. Abon mangga klonal 21 merupakan inovasi produk olahan makanan dari mangga klonal 21 yang di “gongso” menurut istilah Jawa, yang berarti dimasak hingga setengah kering. Tujuan dari pelatihan adalah untuk mengolah buah mangga klonal 21 menjadi abon pada saat panen raya, dengan memiliki cita rasa yang khas. Manfaat dari pelatihan ini adalah untuk memberikan informasi kepada masyarakat bahwa abon mangga memiliki nilai ekonomis yang bisa dikonsumsi oleh semua kalangan dan dapat menjadi oleh-oleh khas Kabupaten Pasuruan. Teknik pengolahan meliputi pengupasan buah, parut buah, rendam dengan air garam, tiriskan, kemudian di masak atau gongso. Hasil dari pelatihan ini dapat memberikan pengetahuan dan keterampilan bagi kelompok wanita tani tentang cara mengolah mangga klonal 21 menjadi abon.
The Potential Of Instant Red Bean Porridge Phaseolus vulgaris L For MP-ASI Companion To Baby Growth Cahyaning Rini Utami; Maftuhatuz Zakiyah Darojah; Deny Utomo
Journal Research of Social Science, Economics, and Management Vol. 4 No. 5 (2024): Journal Research of Social Science, Economics, and Management
Publisher : Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59141/jrssem.v4i5.731

Abstract

Phaseolus vulgaris L. are one of the plant-based food sources rich in nutrients and protein. Red beans contain protein (23.1%), carbohydrates (59.5%), calcium, phosphorus, iron, vitamin A, vitamin B1, and bioactive components such as flavonoids and phytosterols. Instant porridge is a complementary food for breastfeeding infants (known as MP-ASI) that is essential to meet the nutritional needs of babies during their growth phase. Red beans have the potential to be used as a raw material for making instant porridge as a complementary food for breastfeeding. Consuming red beans raw is not advisable, as they still contain several anti-nutritional compounds such as phytic acid, hemagglutinin, antitrypsin, and goitrogens that can hinder the digestion nutritional components. Therefore, a cooking process necessary to eliminate these anti-nutritional compounds, which can include soaking, boiling, and mold fermentation. The research design employed in this study is a literature review with a qualitative descriptive approach, utilizing content analysis methodology that references the analyzed journal manuscripts. Secondary data used in this literature review were obtained from previous research studies. The data sources utilized, namely articles and journals, were obtained from Google Scholar. The results of this literature review reveal the nutritional content present in instant red bean porridge and the potential of instant red bean porridge as a complementary food for breastfeeding. The nutritional content found in instant red bean porridge includes carbohydrates (49.95%), protein (18.79%), fiber (16.54%), and fat (1.20%). Furthermore, instant red bean porridge also contains various antioxidants such as flavonoids, tannins, saponins, triterpenoids, and coumarins.
Karakterisasi senyawa kompleks dengan logam transisi pada mikropartikel bunga cempaka (Magnolia champaca (L.) Baill. Ex Pierre) sebagai kandidat potensial nutrasetikal Khoirin Maghfiroh; 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.v14i2.4325

Abstract

The components of complex compounds containing transition metals play a significant role in regulating the nutraceutical ability for disease prevention and treatment. The bonding of complex molecules with transition metals allows energy to be transferred between complex compounds that enter the body and systems within the body. The aim of this research was to investigate the composition of complex chemical components including transition metals used in the processing of M. champaca flowers for potential nutraceuticals. Transition metal identification (XRF), compound identification (LC-MS), functional group identification (FTIR), crystal character identification (XRD), particle surface morphology identification (SEM), particle size identification (PSA), and identification of physicochemical characters of Niacin complex with transition metals (SwissADME) are among the stages of the study. The results showed that the highest type of transition metal was Fe, containing to 0.42%, Niacin group compounds identified were Nicotinic acid and Nicotinamide, in the region 505 - 405 cm-1, there is a transition metal bond with a Fe (Fe - O) functional group, solid particles in M. champaca microparticles were amorphous, peak peaks at an angle of 2ɵ 19,83°, Particle morphology is similar to powder on its surface, particles measuring 208.20 µm. The physicochemical properties of the Niacin complex with transition metals demonstrate that niacin group chemicals have different effects on nicotinic acid and nicotinamide. These complex chemicals are generally easily absorbed by body systems. Since the synthesis of niacin complexes with transition metals has improved physicochemical properties, it could be employed as a possible nutraceutical candidate.
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