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All Journal Jurnal Pangan dan Gizi Jurnal Ilmu Pangan dan Hasil Pertanian JURNAL CEMERLANG: Pengabdian pada Masyarakat IJECS: Indonesian Journal of Empowerment and Community Services
Arief Rakhman Affandi
Unknown Affiliation
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Education Health Professions Public Health Social Sciences Other

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Pemberdayaan Masyarakat Desa Jungsemi di Masa Pandemi Covid 19 Melalui Pelatihan Pembuatan Hand Sanitizer dan Pelindung Wajah Rosalina Ginting; Maftukin Huda; Valdyan Drifanda; Arief Rakhman Affandi
IJECS: Indonesian Journal of Empowerment and Community Services Vol 1, No 1 (2020)
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ijecs.v1i1.780

Abstract

Pada masa pandemi virus corona terjadi beberapa perubahan kondisi sosial dan ekonomi masyarakat. Pembatasan sosial pada beberapa kegiatan perlu dilakukan untuk mencegah menyebarnya virus corona ini. Pola adaptasi baru dengan melakukan perilaku sehat, seperti mencuci tangan dengan sabun, menghindari kerumunan massa, atau menggunakan masker atau pelindung wajah, merupakan cara yang cukup efektif untuk  mencegah penularan virus corona. Penggunaan hand sanitizer diharapkan dapat meminimalisasi penularan virus kepada orang lain Ketika tidak tersedia fasilitas cuci tangan pada suatu tempat. Selain itu, produk hand sanitizer juga bisa dikatakan cukup praktis dalam penggunaannya karena dapat dibawa dengan mudah. Berdasarkan alasan tersebut, tim PPDM bekerja sama dengan Satuan Tugas Covid 19 dan Laboratorium pendiikan Biologi Universitas PGRI Semarang untuk memberikan pelatiha pembuatan hand sanitizer an pelindung wajah bagi warga Desa Jungsemi. Pelatihan pembuatan hand sanitizer dan pelindung wajah ini bertujuan melatih warga desa agar dapat memanfaatkan potensi usaha ini di masa pandemi. Selain itu, juga bertujuan untuk memberikan sosialisasi kepada masyarakat mengenai perilaku sehat yang nantinya menjadi pola adaptasi baru di masa pandemi ini.
Karakterisasi Sifat Fisiko-Kimia dan Organoleptik Produk Cookies Tersubstitusi Tepung Suweg (Amorphophallus campanulatus BI) Arief Rakhman Affandi; M. Khoiron Ferdiansyah
Jurnal Pangan dan Gizi Vol 7, No 1 (2017): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.7.1.2017.9-16

Abstract

The adding of stabilizer substance into the formula will make some effect on physicochemical characteristic of suweg’s substitute cookies. The aims of this research was to know the influence of suweg’s flour that used as substitute for the wheat four in cookies production and the effect of using different stabilizer substance on physicochemical and organoleptic characteristic of cookies. The experiment design of this research was using completely randomized design with 2 variable combinations,  kind of stabilizer (CMC and Arabic gum) and concentration of suweg flour (based on mass of whole flour that were used). The suweg flour concentration that used on cookies formula are 10%, 20%, and 30%.  Each experiment combination was conducted in 2 replication. Based on ANOVA analysis, the result indicated a significant effect of suweg flour’s concentration for some characteristic. High concentration of suweg flour will increase the water content (2,75 – 7.71%) and texture quality (3677 – 5054 gram force). The organoleptic characteristic showed that increased the concentration of suweg flour will lead to a decrease of the acceptability of some characteristic like taste, odor, and colour. The use of different kind of stabilizer also influencing the organoleptic characteristic but not really significant.Keywords : cookies, suweg, substitution, characteristic
PEMBERDAYAAN IBU-IBU PKK DESA JUNGSEMI, KECAMATAN KANGKUNG, KABUPATEN KENDAL MELALUI PELATIHAN PENGOLAHAN SEMPRONG JAGUNG Fafa Nurdyansyah; Rosalina Ginting; Maftukin Hudah; Valdyan Drifanda; Arief Rakhman Affandi
JURNAL CEMERLANG : Pengabdian pada Masyarakat Vol 3 No 2 (2021): JURNAL CEMERLANG: Pengabdian Pada Masyarakat
Publisher : LP4MK STKIP PGRI Lubuklinggau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31540/jpm.v3i2.1088

Abstract

Jungsemi Village is one of the villages located in Kangkung District, Kendal Regency, Central Java which has resource potential, especially agricultural products in the form of corn. The Community Service Team from the University of PGRI Semarang strives to empower the potential in the village through training activities for making semprong made from corn flour produced by local communities, as well as simple product packaging training and followed by online marketing training activities using applications and media social. This activity was attended by community partners, namely PKK Jungsemi Village women for several stages. The results of the activity showed that there was an increase in the skills of the partner community of more than 80% based on the survey results and the community was considered very enthusiastic in participating in this activity. To support the sustainability of this program, the service team continues to monitor and evaluate post-service activities by monitoring partner activities.
Karakteristik Minuman Ready to Drink dengan Variasi Konsentrasi CMC dan Rasio Kacang Tunggak dan Kacang Hijau Tala Desicha Amalia Mukmina; Ratih Lido Prameswari; Relita Indar Hapsari; Iffah Muflihati; Arief Rakhman Affandi
Jurnal Pangan dan Gizi Vol 9, No 1 (2019): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.9.1.2019.53-64

Abstract

Indonesia is a country that is rich in natural resources and has the potential of local food from various types of beans that have the potential to add nutrients to the diet or daily menu. One of them is cowpea, which is still a lot of people have not processed the beans optimally. So as to increase the economic value and increase the variation of processed cowpea made by cowpea juice mixed with green beans (1: 3; 2: 2; 3: 1) with the addition of CMC (0.1%, 0.2%, 0.3 %) as stabilizer. The effect of CMC on green bean juice drinks and cowpea juice resulted in a descriptive test not significantly different while the preference test was found in the 1: 3 treatment with 0.1% CMC concentration. The highest total sugar is 1: 3 treatment with the addition of 0.2% CMC concentration of 10.6% while the lowest total sugar is in treatment 3: 1 addition of 0.3% CMC concentration of 4.89%. Protein levels in the treatment of 1: 3 added 0.1% CMC concentration which was equal to 5.74%.
Efektivitas Penambahan Kitosan dan Ekstrak Jeruk Nipis dalam Pembuatan Antimicrobial Edible Coating dan Aplikasinya pada Fresh-Cut Jambu Biji Kristal Jami'atul Maghfiroh; Anggun Desiana Sofa; anis aprillia; Arief Rakhman Affandi
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 2, No 1 (2018)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v2i1.2489

Abstract

Penelitian ini bertujuan untuk mengetahui efektivitas kombinasi kitosan dan ekstrak jeruk nipis terhadap kualitas edible coating yang dapat berperan sebagai antimikroba sehingga dapat memperpanjang masa simpan fresh-cut product buah jambu biji kristal (Psidium guajava L). Penelitian ini menggunakan metode Rancangan Faktorial dengan pola RAL dengan menggunakan 2 faktor. Faktor pertama adalah konsentrasi kitosan dengan 4 taraf yaitu 4%, 5%, 6%, dan 7%. Faktor kedua adalah konsentrasi ekstrak jeruk nipis 42.86% dan 50%. Analisis terdiri dari nilai susut bobot selama penyimpanan, kadar air, uji sensoris warna dan tekstur serta pengujian antimicrobial edible coating (peran edible coating dalam menghambat pertumbuhan mikroba dengan menggunkan bakteri Escherichia coli. Hasil penelitian menunjukkan nilai susut bobot terendah pada konsentrasi kitosan 6% dengan ekstrak jeruk nipis 42.86% dan 50% (K6J42.86 dan K6J50). Kadar air tertinggi didapatkan pada konsentrasi kitosan 6% dengan ekstrak jeruk nipis  42,86% (K6J42.86)yaitu kadar air 86,75%. Sedangkan pengujian sensoris warna dan tekstur oleh panelis dengan skala 1-5, dimana skala rendah yang menunjukkan warna masih cerah dan tekstur masih keras yaitu  konsentrasi kitosan 6% dan ekstrak jeruk nipis 42,86%. Sedangkan pembentukan zona bening terbesar yaitu pada konsentrasi kitosan 6% dan ekstrak jeruk nipis 50% (K6J50) dengan zona bening 6.75 mm.
Co-Authors Anggun Desiana Sofa anis aprillia Fafa Nurdyansyah Iffah Muflihati, Iffah Jami'atul Maghfiroh M. Khoiron Ferdiansyah Maftukin Huda Maftukin Hudah Ratih Lido Prameswari Relita Indar Hapsari Rosalina Ginting Tala Desicha Amalia Mukmina Valdyan Drifanda