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All Journal Agrointek REKAYASA Jurnal Agroindustri Jurnal Ilmiah Pangabdhi Jurnal Ilmiah Rekayasa Pertanian dan Biosistem AKSIOLOGIYA : Jurnal Pengabdian Kepada Masyarakat Wikrama Parahita : Jurnal Pengabdian Masyarakat Jurnal Pengabdian Pada Masyarakat Indonesian Journal of Agricultural Research Journal Of Agritech Science (JASc) JURNAL PANGAN JURNAL AGROSAINS : Karya Kreatif dan Inovatif Jurnal Serambi Abdimas Prosiding Seminar Nasional Program Pengabdian Masyarakat Natural Science Education Research (NSER) Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan Depik Jurnal Ilmu-Ilmu Perairan, Pesisir, dan Perikanan

Mojiono, Mojiono

Universitas Trunojoyo Madura

Author-ID : 992509

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Physics Social Sciences Veterinary Other

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Pengembangan Mi Bebas Gluten dengan Teknologi Ekstrusi Nurtama, Budi; Budijanto, Slamet; Mojiono, Mojiono
JURNAL PANGAN Vol 25, No 2 (2016): PANGAN
Publisher : Perum BULOG

Diversifications of raw materials for noodle preparation using local carbohydrate sources offer considerable advantages through lowering wheat demand and providing specially-designed food such as gluten-free diet. Structural formations of gluten-free noodles substantially differ from wheat-based noodles due to the presence of gluten. Therefore, studies on starch characteristics including the ratio of amylose and amylopectin, granule morphology, and gelatinization properties are absolutely essential since they are responsible for noodle quality. Starch modification, for instance, HMT (heat moisture treatment), is a promising technique to improve starch properties for noodle preparation. Furthermore, processing conditions also account for noodle quality. Extrusions constitute an appropriate technology for the development of noodle processing technique as it gelatinizes starch and produces pressing and kneading effects that are required to form desirable noodle structure. This paper reviews current studies of gluten-free noodles and extrusion technology for noodle production.

Optimasi Ekstraksi Pati Jagung Madura-3 Berdasarkan Lama Perendaman dan Konsentrasi NaOH Mojiono, Mojiono; Sholehah, Diana Nurus
Rekayasa Vol 13, No 2: August 2020
Publisher : Universitas Trunojoyo Madura

Produksi jagung di Madura memberikan andil besar terhadap total produksi jagung di Jawa Timur. Di tingkat nasional, BPS menunjukkan bahwa produksi jagung di Jawa Timur mencapai 6 juta ton, berkontribusi sebesar 31.3%, atau hampir sepertiga dari total produksi jagung nasional. Produksi jagung yang besar seharusnya didukung dengan kesiapan teknologi produksi untuk mengolahnya menjadi aneka produk turunan, seperti pati. Pati jagung adalah bahan strategis karena digunakan di berbagai sektor, khususnya pangan. Studi ini dilakukan untuk optimasi proses ekstraksi pati jagung Madura-3. Teknik optimasi dilakukan menggunakan desain rancangan d-optimal pada Response Surface Methodology (RSM). Kondisi optimasi meliputi lama perendaman (X1) dan konsentrasi NaOH (X2), dengan rentang sebagai berikut: X1 (12 jam – 36 jam) dan X2 (0.05 – 0.5%). Hasil uji statistik memperlihatkan bahwa model yang berhasil dikonstruksi dinyatakan signifikan, ditunjukkan dengan F value sebesar 7.30, dan Prob lebih dari F sebesar 0.0075 (P kurang dari 0.05). Selain itu, lack of fit adalah 0.45, memperlihatkan bahwa parameter ini tidak signifikan. Lack of fit yang tidak signifikan memang diinginkan. Selain itu, nilai adequate precision dari model mencapai 7.469 (diinginkan lebih dari 4.0) Hasil optimasi menunjukkan bahwa kondisi optimum dapat dicapai pada kondisi X1 = 36 jam dan X2 = 0.05%. Kondisi optimum ini diprediksi mampu menghasilkan nilai rendemen 5.29%, dengan nilai desirability 0.719. Extraction of Madura-3 corn starch by optimizing soaking time and NaOH concentrationCorn production in Madura showed a tremendous contribution to total production in the Province of East Java. Noticeably, the province was recorded to yield 6 million tons of corn, responsible for approximately 31.3% of domestic production in 2018, as reported by BPS-Statistics. For this reason, there is a need for developing technology that enables to convert the corn into other valuable products, such as starch. Corn starch is essential material since it is applied in copious sectors mainly including food and pharmacy. This present work aimed at optimizing conditions for isolating starch of Madura-3 corn carried out using d-optimal design in Response Surface Methodology (RSM). The variables included soaking time (X1) and concentration of NaOH (X2), arranged as follows: X1 (12 – 36 h) and X2 (0.05 – 0.5%) according to preliminary research. The results demonstrated that the model constructed from data was significant, resulting in an F value of 7.30 and Prob more than F of 0.0075 (P less than 0.05). Furthermore, the statistical analysis showed a lack of fit at 0.45, which means that it was insignificance, which is favorable for this experiment. In addition, adequate precision of the constructed model was achieved at 7.469 (more than 4.0). Based on the statistical evaluation, the optimum condition for starch isolation was found at X1 = 36 h and X2 = 0.05%, which was predicted to yield starch at 5.29% with the desirability value of 0.719.

EDUKASI PANGAN LOKAL BERBASIS KARBOHIDRAT ALTERNATIF DI DESA TANJUNG DAN SAWAHAN Mojiono Mojiono; Didik Dwi Prasetyo; Dzikrul Muttaqin Ubaidillah
Prosiding Seminar Nasional Program Pengabdian Masyarakat 2020: 8. Teknologi Produksi dan Daya Saing Industri Pangan
Publisher : Universitas Muhammadiyah Yogyakarta

Pandemi menyebabkan terhambatnya aliran distribusi pangan dan mengancam pasokan pangan diberbagai wilayah. Akibatnya, kondisi ini mengancam ketersediaan pangan. Oleh karena itu, sumberkarbohidrat alternatif di Indonesia perlu dieksplorasi untuk mendukung tercapainya ketahanan pangan,terutama selama pandemik covid-19 berlangsung. Kegiatan abdimas ini bertujuan untuk memberikanedukasi pangan lokal berbahan karbohidrat alternatif, yaitu koyah di Desa Tanjung Kecamatan Kertosonodan nasi singkong di Desa Sawahan Kecamatan Lengkong. Keduanya berlokasi di Kabupaten Nganjuk,Provinsi Jawa Timur. Metode edukasi adalah penyuluhan secara door-to-door ke 5 keluarga di tiap desasasaran yang terdiri dari (1) penyampaian materi singkat mengenai ketahanan pangan dan pangan lokal,(2) penjelasan metode pembuatan produk, dan (3) evaluasi kegiatan via kuesioner. Kegiatan abdimas inimenjadi salah satu cara untuk meningkatkan pemahaman masyarakat mengenai pentingnya ketahananpangan dan pangan lokal, mengingat 60% responden belum memahami peran strategis pangan lokaldalam mendukung ketahanan pangan nasional. Secara umum, responden memanfaatkan singkong sebagaisumber karbohidrat nonberas, ketela rambat, dan jagung. Melalui kegiatan abdimas ini, peningkatanpemahaman masyarakat mengenai ketahanan pangan dan pentingnya pangan lokal perlu diupayakan, baikmelalui kegiatan penyuluhan maupun pelatihan.

Diseminasi Teknik Budikdamber Lele untuk Produksi Pangan Skala Rumah Tangga Selama Pandemi Covid-19 Mojiono Mojiono; Nur Qomariah; Fortunata Riana
Jurnal Pengabdian Pada Masyarakat Vol 5 No 4 (2020)
Publisher : Universitas Mathla'ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30653/002.202054.594

CATFISH MINICULTURE OFTEN CALLED AS “BUDIKDAMBER” HAS RAPIDLY GAINED ITS POPULARITY DURING COVID-19 PANDEMIC DUE TO FOLLOWING REASONS: EASY TO ADOPT AND AFFORDABLE. In this regard, we disseminated technical assistance of “budikdamber” to villagers in two villages: Montongsekar and Sugihwaras, which aimed at fostering the food production in households. The dissemination was carried out through three activities: (1) assembly of “budikdamber” unit, (2) assistance and observation, and (3) evaluation. The unit was assembled using 80 L-plastic container, and filled with about 60 L of freshwater. Catfish seeds (12 cm in length) were reared in the unit for 3 weeks. During the period, their growth (body length, in cm) and survival rate. At the end of period, questionnaires were asked to the participants. The results showed that “budikdamber” unit could be made simply, equipped with water outlet, allowing to change water without jeopardizing fish survival. The assistance and observation to the participants demonstrated a pivotal role in disseminating the technical aspects of the catfish miniculture. The aquculture of catfish using “budikdamber” resulted in a satisfying output, represented by high survival rate ranging from 94 - 100% and final fish size (16.82 - 17.90 cm ). For further consideration, we need to publicize the fish culture method using both offline and online approaches, enabling to deliver the benefits of this technique to broader scale. In conclusion, “budikdamber” could impose significant effect on our attempts in ensuring food security during covid-19 pandemic.

Efek Penambahan Ekstrak Jahe (Zingiber officinale Rosc.) Serta Rasio Glukosa dan Fruktosa Pada Sucrose-Free Hard Candy Supriyanto Supriyanto; Mojiono Mojiono; Meriya Widianti Prastika Dewi
Rekayasa Vol 16, No 2: Agustus 2023
Publisher : Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/rekayasa.v16i2.20158

Hard candy is a non-crystalline product with a hard texture, shiny appearance and clear cooked at high temperature (140-150Â°C). One of the main ingredients in making hard candy is sucrose which can accelerate the growth of Streptococcus mutans bacteria, the main cause of dental caries. Thus, researchers conducted a study making sucrose-free hard candy ginger extract products using fructose and glucose syrup as sugar substitutes (sucrose) which are expected to inhibit the growth of Streptococcus mutans bacteria. The purpose of this study was to determine the effect of the ratio of fructose and glucose on the characteristics of sucrose-free hard candy, ginger extract (Zingiber officinale Rosc.) and find out the best formula in making sucrose-free hard candy, ginger extract (Zingiber officinale Rosc.) based on sensory tests. This research method uses Non-Factorial Complete Randomized Design (RAL). The study parameters include Ph, dissolving time, sensory, RGB color, and antibacterial. The effect of the ratio of fructose and glucose on the characteristics of sucrose-free hard candy ginger extract (Zingiber officinale Rosc.) is that the less fructose added and the more glucose, the higher the Ph of the candy, the longer the soluble time, the brighter color produced and the weaker the inhibitory power. Based on the results of sensory tests, it can be concluded that the best formulation in making sucrose-free hard candy ginger extract (Zingiber officinale Rosc.) is formula 3 with a ratio of glucose and fructose of 80:30 grams.

Diseminasi Teknik Pembuatan Hard Candy Jahe (Zingiber officinale Rosc.) untuk Masyarakat Desa Murtajih Kabupaten Pamekasan S. Supriyanto; M. Mojiono; Hamzah Fansuri; R. Faridz
Aksiologiya: Jurnal Pengabdian Kepada Masyarakat Vol 7 No 3 (2023): Agustus
Publisher : Universitas Muhammadiyah Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30651/aks.v7i3.13859

Perkembangan produk berbasis herbal semakin meningkat seiring dengan meningkatnya permintaan akan produk kesehatan. Hard candy berbahan dasar jahe dapat menjadi produk yang menjanjikan karena populer dan terjangkau, serta dapat diproduksi dengan menggunakan teknologi sederhana. Upaya pengembangan produk olahan jahe yang telah umum adalah dalam bentuk minuman, manisan dan bahan dasar campuran jamu yang hanya dikonsumsi oleh kalangan dan usia tertentu. Bentuk olahan jahe selain yang telah adaÂ perlu dikembangkan lagi terutama untuk memperluas penikmat jahe sebagai makanan sehat untuk semua kalangan. Sehingga tujuan dari pembuatan hard candy dalam pengabdian masyarakat ini lebih difokuskan pada: melakukan pemberdayaan masyarakat Desa Murtajih, pemanfaatan sumber daya alam jahe dan penerapan teknologi tepat guna pembuatannya. Metode yang digunakan adalah melakukan sosialisasi (diseminasi) dan praktek teknologi pasca panen jahe, pengolahanÂ dan pembuatan hard candy jaheÂ Lokasi pengabdian adalah Desa Murtajih, Kabupaten Pamekasan. Berdasarkan hasil sosialisasi dan praktek pembuatan yang dilakukan antusiasme masyarakat sangat baik. Hal ini ditunjukkan oleh tingginya partisipasi masyarakat untuk ikut serta. Jawaban masyarakat terhadap kemanfaatan program pengabdian ini terutama untuk mau membuat dan berusaha sendiri cukup besar yaitu masing-masing sebesar 93 % dan 90 %. Alasan yang mendasar adalah desa Murtajih selain didukung oleh pariwisata juga sumber daya jahe cukup besar serta teknologi pembuatannya yang relatif sederhana.

Pendampingan Pemanfaatan Sampah Organik Menjadi Eco-Enzyme Sebagai Upaya Pengurangan Sampah di Lingkungan Sekolah Supriyanto, Supriyanto; Maflahah, Iffan; Rahman, Askur; Hidayati, Darimiyya; Mojiono, Mojiono; Faridz, Raden; Lestari, Heny
Jurnal Ilmiah Pangabdhi Vol 9, No 1: April 2023
Publisher : LPPM Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/pangabdhi.v9i1.19266

The increase in the number of inhabitants is in line with the increase in the amount of domestic waste generated. One of the efforts to overcome domestic waste is the manufacture of eco-enzymes that can be applied at the household level. Eco-enzyme is a liquid extract produced from the fermentation of vegetable and fruit residues with a brown sugar substrate. The purpose of this assistance is to provide an understanding and increase the awareness and skills of students of SMA Muhammadiyah 2 Surabaya in processing organic waste into eco- enzyme products. The implementation stages of the activity are divided into 4 stages, namely the preparation, implementation, evaluation, and monitoring stages. The results of the activity showed that students of Muhammadiyah Dua High School Surabaya were generally satisfied with the training topics, training topics, speaker competencies, material delivery techniques, training duration and props or facilities. In addition, 61.1% of students stated that this mentoring was very useful, 30.6% mentioned it was beneficial and 8.3% stated that this training was quite useful. The resulting recommendation is that after the fermentation process is complete, it is necessary to re-assist the eco-enzyme harvesting process and the use of eco enzymes

Sintesis Nanoemulsi Ekstrak Cabe Jawa (Piper retrofractum Vahl): Kajian Rasio VCO:Tween 80 dan Lama Homogenisasi Rahman, Askur; Mojiono, Mojiono; Fansuri, Hamzah; Puspita, Diah Ayu
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 12 No 2 (2024): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jrpb.v12i2.673

Piperine obtained from Javanese long pepper extract is an essential compound, but it has the disadvantage of being insoluble in water, so its bioavailability is low. One of the efforts that can be made to overcome this is by changing the size to nano, such as making nanoemulsion preparations. The study aims to determine the effect of VCO:Tween 80 ratio and homogenization time on nanoemulsion characteristics of Javanese long pepper extract. The research method utilized a completely randomized design by treating VCO:Tween 80 ratio and homogenization time. The research parameters included an organoleptic, percent transmittance, pH, viscosity, piperine content, particle size, polydispersity index, and zeta potential. This research resulted in a percent transmittance value of 97.05-99.55%, pH 4.89-5.56, viscosity 0.35-0.76 cP, piperine content 6.29-12.25%, particle size 41.482 nm and 266.62 nm, polydispersity index 0.7446 and 0.4358, zeta potential -4.443 mV, and -2.166 mV. The study is expected to be a reference in utilizing piperine content to benefit spices and medicines.

Storage Stability of Additive-free Salacca sp. Fruit Leather Purwandari, Umi; Mojiono, Mojiono; Putri, Ninik Wulandari K; Efendi, Miftakhul; Wijaya, Alfan
Indonesian Journal of Agricultural Research Vol. 1 No. 3 (2018): InJAR, Vol. 1, No. 3, November 2018
Publisher : Talenta Publisher

We developed additive-free fruit leather made from snake fruit (Salacca sp.), one of the exotic fruits of Madura, Indonesia. Mature snake fruit variety native of Bangkalan Regency was peeled, the seed was discarded, and flesh was blanched for 5 minutes, cooled and then crushed in an electric blender to form a smooth slurry. The slurry was then cooked until thick, spread onto a flat surface, and then dried in an oven at 60Â°C until dry. Fruit leather with a water content of around 10% was kept in aluminium foil or polypropylene plastic bag at 25 and 35Â°C for 3 weeks. Every week, fruit leather was examined for tensile strength, water activity, colour (L, a b*values), and titratable acidity. Sensory analysis was performed using ten semi-trained panellists to score hardness, chewiness, sweetness, astringency, aroma, shininess, and cohesiveness. Results indicated that tensile strength apparently increased during storage. Polypropylene bag showed lower water activity and value, but higher titratable acidity of fruit leather. Storage time increased water activity, titratable acidity, but reduced all colour parameters. Higher storage temperature led to higher L and b values. On the contrary, sensory analysis results indicated the limited effect of factors studied. The shininess of fruit leather reduced with the progress of storage, and cohesiveness increased in the first week of storage only, followed by constant reduce towards the storage time. Astringency in snake fruit is a limiting factor. However, snake fruit leather showed moderate level (4.6 out of 9 score) of astringency.

Pelatihan Pembuatan Eco Enzyme Bersama Warga Rutan Kelas IIB Bangkalan untuk Pemanfaatan Sampah Organik Inhu, Yusmanida Pujik Eks Trans; Mojiono, Mojiono; Wati, Widiyah; Setiawan, Aldi Nur; Prasetyo, Rifan Dwi Nur; Aminulloh, Rahmad; Rahman, Askur
Wikrama Parahita : Jurnal Pengabdian Masyarakat Vol. 8 No. 2 (2024): November 2024
Publisher : Universitas Serang Raya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30656/jpmwp.v8i2.7489

Permasalahan sampah juga dihadapi oleh warga binaan Rutan Kelas IIB Bangkalan. Saat ini, penanganan sampah yang memadai belum dilakukan di tempat tersebut. Penyebab utama adalah rutan belum memiliki program khusus dan fasilitas pengolahan sampah organik. Selain itu, warga binaan juga belum pernah mendapatkan edukasi yang cukup mengenai pengolahan sampah menggunakan teknologi tepat guna. Untuk merespon permasalahan tersebut, warga binaan perlu diberikan pengetahuan dan keterampilan untuk mengelola sampah organik yaitu berupa eco enzyme. Tujuan dari pelaksanaan kegiatan pengabdian masyarakat ini adalah dapat mengatasi permasalahan yang dihadapi oleh mitra yaitu permasalahan penumpukan sampah organik dari dapur berupa sisa sayuran dan buah-buahan. Eco enzyme dibuat dari sampah organik, molase, dan air dengan rasio 3:1:10. Bahan dicampur di dalam wadah plastik kapasitas 18 Liter dan dibiarkan mengalami fermentasi spontan selama 3 bulan hingga cairan eco enzyme bisa dipanen. Berdasarkan evaluasi kegiatan dengan diikuti sebanyak 20 peserta menyatakan puas terkait adanya kegiatan pengelolaan sampah organik menjadi eco enzyme. Tingkat pemahaman peserta terhadap topik mencapai 84%, yang menunjukkan bahwa sebagian besar peserta dapat memahami prinsip-prinsip dan praktik produksi enzim ramah lingkungan Kegiatan mampu memberikan edukasi efektif kepada warga binaan di Rutan Kelas IIB Bangkalan. Dari sisi pengurangan sampah, 3 unit fermentor eco enzyme kapasitas 10 L berhasil memanfaatkan 9 kg sampah organik di rutan, sementara unit kapasitas 30 L bisa menggunakan sampah organik hingga 10 kg.

Co-Authors Aminulloh, Rahmad Arief Firmansyah Askur Rahman Budi Nurtama Burhan Burhan, Burhan Cahyo Indarto DARIMIYYA HIDAYATI Dian Farida Asfan Diana Nurus Sholehah Didik Dwi Prasetyo Dzikrul Muttaqin Ubaidillah Efendi, Miftakhul Faizah, Rauhillah Ummu Faizah, Siti Fansuri, Hamzah Firmansyah, Raden Arief Fortunata Riana Frendy Ahmad Afandi Hafiludin, H Hamzah Fansuri Heny Lestari, Heny Iffan Maflahah Ilzamha Hadijah Rusdan Inhu, Yusmanida Pujik Eks Trans Khoirul Hidayat Kurniawati, Andriani Agusbudi Ma’rifah, Siti Meriya Widianti Prastika Dewi Moh Taufik Mu'tamar, Muhammad Fuad Fauzul Najmi, Dzilalin Nur Qomariah Nurwulan Purnasari Prameswari, Desti Yulia Radika Prasetyo, Rifan Dwi Nur Purnama, Putra Bagus Dwi Cahya Puspita, Diah Ayu Putri, Ninik Wulandari K Raden Faridz S. Supriyanto Setiawan, Aldi Nur Slamet Budijanto Supriyanto Supriyanto Supriyanto, Supriyanto Ulya, Millatul UMI PURWANDARI Wati, Widiyah Wijaya, Alfan Yoni Atma

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