Article Per Year (5 Year)
p-Index From 2019 - 2024
0.751
P-Index
This Author published in this journals
All Journal agriTECH Jurnal Ilmiah Ekonomi Islam Jurnal Pengabdian Al-Ikhlas Dinamika Journal : Pengabdian Masyarakat Jurnal Litbang Provinsi Jawa Tengah Indonesian Journal of Food Technology
Wicaksono, Rumpoko
Program Studi Teknologi Pangan Jurusan Teknologi Pertanian Fakultas Pertanian Universitas Jenderal Soedirman, Purwokerto Indonesia
Agriculture, Biological Sciences & Forestry Humanities Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Public Health Social Sciences Other

Published : 6 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 6 Documents
Search

 1 
Strategi Kerjasama Pengembangan Institusi Halal: Implementasi pada Halal Center Poppy Arsil; Rumpoko Wicaksono; Hety Handayani Hidayat; Dian Novitasari
Jurnal Ilmiah Ekonomi Islam Vol 8, No 1 (2022): JIEI : Vol. 8, No. 1, 2022
Publisher : ITB AAS INDONESIA Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/jiei.v8i1.3794

Abstract

The halal industry has the potential to grow, supported by a gradual implementation of a mandatory halal regulation according to Law No 33 the year 2014 regarding Halal Product Guarantee. To support this program, Halal Product Guarantee Agency (BPJPH) has encouraged universities to establish Halal Centers since 2019. The goal of this study is to investigate the Halal Center's collaboration strategy with other agencies supporting halal mandatory programs using the Analytical Hierarchy Process approach. This research interviewed 40 food and beverage business owners and experts in 2021. Data analysis is divided into three stages: decomposition, pairwise comparisons, and priority synthesis. The hierarchical structure is comprised of four levels, namely the variables affecting collaboration, the actors involved, the goals, and the cooperation strategy. The results show that capital (0.617) and institutional policy (0.30) affect the growth of Halal Center cooperation. While BPJPH (0.33), the government (0.31), and private institutions (0.12) all contribute to the development of the halal center collaboration. The purpose of developing the halal center collaboration is to help accelerate MSME to obtain halal certification (0.67). While the Cooperation strategy suggests that the use of government assistance funds (0.46), as well as collaboration with private institutions (weight 0.34).
FORTIFIKASI I ODIUM DALAM GULA KELAPA DAN KESTABILAN'NYA DALAM PROD UK PANGAN Rumpoko Wicaksono; Rifda Naufalin; Hidayah Dwiyanti
JURNAL LITBANG PROVINSI JAWA TENGAH Vol 5 No 1 (2007): Jurnal Litbang Provinsi Jawa Tengah
Publisher : Badan Perencanaan Pembangunan, Penelitian dan Pengembangan Daerah Provinsi Jawa Tengah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36762/jurnaljateng.v5i1.143

Abstract

Iodine fortification of brown sugar is an effort to improve variation ofiodized foods in preventing iodine deficiency disorders in Indonesia. This research aimed to: a) study the effect of fortification time(iodine addition) in iodized brown sugar processing on iodine retention in product; b) deter• mine the source ofiodine that suitable for iodine fortification ofbrown sugar; c) study the packaging type that can retain iodine stability of iodized brown sugar during storage; d) study the effect of iodized brown sugar usage in making of"kecap" (soy sauce) and "bumbu pecel" on product accep• tance according to sensory perception; e) study the effect of shelflife on iodine stability of'iodized "kecap" and "bumbu pecel". Results of this research showed that: a) fortifican (iodine) addition at 115 c cooking temperature produced iodized brown sugar with iodine-content higher than at cooking temperature of 11 O "C; b) stability ofKJ03 is better than Kl; c) polypropilene combined with silica gel or aluminum foil can be used as packaging material to retain iodine-content during storage; d) the use of iodized brown sugar in "kecap'' and "bum bu pecel" accepted by consumers sensorically; e) iodine stability in "burnbu pecel" is better than in "kecap". During three weeks storages, the decrease of iodine• content of"bumbu pecel" iodized with Kl is 36.46 percents, and that iodized with K103 is 11.14 percents. Furthermore, for "kecap'', the iodine-content decrease are 68.89 and 50.23 percents, respectively in "kecap" iodized with Kl and KlOr
TEKNOLOGI OLAHAN MELINJO MENJADI PRODUK MAKANAN AWET YANG ENAK DAN BERNILAI EKONOMIS TINGGI Friska Citra Agustia; Herastuti Sri Rukmini; Rumpoko Wicaksono; Rifda Naufalin
Dinamika Journal : Pengabdian Masyarakat Vol 1, No 2 (2019)
Publisher : Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.dj.2019.1.2.832

Abstract

Binangun Village, Banyumas Regency is one of the centers for producing melinjo and the main processed product produced is emping melinjo. IKM Mustika Langgeng Jaya is a community that produces melinjo chips and banana chips which aims to improve the welfare of its members. However, this IKM does not know and has not yet applied processed technology based on local raw materials, the products produced are limited to emping melinjo, the packaging used is still simple and has not included a label so that short shelf life and low marketing reach. Therefore, diversification of melinjo processed products is needed, improvement of product packaging and labeling as well as the application of quality management and food safety so that products from IKM are safe for consumption. The program is carried out using counseling, training, demonstration plot or pilot practices as well as mentoring. This activity can improve the welfare of IKM Mustika Langgeng Jaya.
Pengaruh Suhu dan Lama Pemanasan Suspensi Pati serta Konsentrasi Butanol terhadap Karakteristik Fisikokimia Pati Tinggi Amilosa dari Tapioka Pepita Haryanti; Retno Setyawati; Rumpoko Wicaksono
agriTECH Vol 34, No 3 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (190.924 KB) | DOI: 10.22146/agritech.9459

Abstract

In food processing, starch was modifi ed in order to improve its properties. One of the modifi ed starches is highamylose starch. This kind of starch is made by fractionation method in which its conditions, such as temperature and time of suspensions heating as well as butanol concentration, would affect the starch properties. This study was aimed to determine the effect of those conditions on the properties of high-amylose tapioca starch. The results showed that higher starch suspension temperature was associated with lower levels of amylose and starch paste clarity. In addition, it was also associated with higher solubility and swelling power. Furthermore, the experiments showed that the longer the heating time and the higher the concentration of butanol, leading to the lower the amylose content of starch. The highest amylose content of the starch was produced from the treatment combination of suspensions heating temperature and time of 70ºC and 40 minutes, respectively, with 10% of butanolconcentrations. Amylose content yielded from this treatment increased by 37.33 %.ABSTRAK Modifikasi pati dilakukan untuk memperbaiki sifat pati ketika diaplikasikan dalam pengolahan pangan. Salah satu  produk pati termodifi kasi adalah pati tinggi amilosa yang dibuat dengan metode fraksinasi. Kondisi fraksinasi meliputi suhu dan lama pemanasan suspensi pati serta konsentrasi butanol akan mempengaruhi karakteristik pati yang dihasilkan. Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan lama pemanasan suspensi pati tapioka serta konsentrasi butanol terhadap karakteristik pati tinggi amilosa. Hasil penelitian menunjukkan semakin tinggi suhu pemanasan suspensi pati, mengakibatkan penurunan kadar amilosa dan kejernihan pasta pati namun meningkatkan kelarutan dan swelling power. Semakin lama waktu pemanasan suspensi pati dan semakin tinggi konsentrasi butanol menunjukkan kadar amilosa pada pati semakin menurun. Proses fraksinasi pati tapioka pada kombinasi perlakuan suhu pemanasan suspensi pati 70ºC, lama pemanasan suspensi pati 40 menit, dan konsentrasi butanol 10% menghasilkan pati dengan kadar amilosa tertinggi. Kadar amilosa meningkat sebesar 37,33%.
Penerapan Sistem Jaminan Halal untuk Memenuhi Kewajiban Sertifikasi Halal dan Meningkatkan Daya Saing UMKM Olahan Duren Poppy Arsil; Rumpoko Wicaksono; Hety Handayani Hidayat
JURNAL PENGABDIAN AL-IKHLAS UNIVERSITAS ISLAM KALIMANTAN MUHAMMAD ARSYAD AL BANJARY Vol 8, No 1 (2022): AL-IKHLAS JURNAL PENGABDIAN
Publisher : Universitas Islam kalimantan MAB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/jpaiuniska.v8i1.5618

Abstract

Undang-Undang Nomor 33 Tahun 2014 tentang Jaminan Produk Halal (UUJPH) mulai diberlakukan pada tahun 2019 dan secara berangsur mewajibkan sertifikasi halal bagi produk pangan hingga 2024. Hal ini dipertegas dengan PP No 39/2021 tentang Penyelenggaraan Bidang Jaminan Produk Halal yang menyatakan bahwa produk yang masuk, beredar, dan diperdagangkan di wilayah Indonesia wajib bersertifikat halal. Disatu sisi kendala UMKM di Indonesia yang sebagian besar berbentuk mikro dan kecil tidak mempunyai sumberdaya yang cukup dalam implementasi sistem jaminan halal. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk pendaftaran sertifikasi produk UMKM olahan duren Cahaya Bulan melalui tansfer pengetahuan, bimbingan  teknis dan implementasi Sistem Jaminan Halal (SJH). Metode yang digunakan adalah kombinasi dari transfer teknologi, bimbingan teknis, pembuatan manual SJH dan pendampingan implementasi SJH. Kegiatan ini berlangsung dari bulan Januari sampai Mei 2021 di UMKM Cahaya Bulan, desa Kalisari, Kecamatan Cilongok Kabupaten Banyumas. Hasil yang didapatkan adalah Manual SJH dan implementasi 11 kriteria SJH sesuai dengan HAS 23000. Pendaftaran sertifikat halal untuk produk pancake, milk shake dan es krim durian telah di daftarkan melalui Badan Penyelenggara Jaminan Produk Halal, Departemen Agama Kabupaten Banyumas.Kata Kunci: CPPB, durian, halal, sistem jaminan halal, pangan olahan
Utilization of Nanocellulose Fiber from Tapioca Industrial Solid Waste as a Bioplastic Filling Material Rumpoko Wicaksono; Nur Wijayanti
Indonesian Journal of Food Technology Vol 1 No 1 (2022): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (446.773 KB) | DOI: 10.20884/1.ijft.2022.1.1.6158

Abstract

This study aims to examine the properties of nanocellulose fibers produced from cassava through the acid hydrolysis process, as well as their potential use as a filler for bioplastics based on cassava starch (tapioca). The treatment of this research was acid hydrolysis process time consisting of 15 and 30 minutes and the use of nanocellulose fiber as a filler for bioplastics as much as 0%, 1%, 2%, and 3% w/w starch. The results of this study indicate that the diameter of the nanocellulose fibers produced is about 18-40 nm, good dispersion stability, the crystallinity index of the nanocellulose fibers produced by acid hydrolysis for 15 and 30 minutes are 39.7% and 31.2%, respectively. The addition of nanocellulose fibers can increase the tensile strength, but decrease its elongation ability.
Co-Authors Dian Novitasari Friska Citra Agustia Herastuti Sri Rukmini Hety Handayani Hidayat Hidayah Dwiyanti Nur Wijayanti Pepita Haryanti Poppy Arsil Retno Setyawati Rifda Naufalin