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Program Agrofood Technopreneur Sebagai Wadah Membangun Jiwa Wirausaha Berbasis IPTEK di Mahasiswa Faperta UMUS Brebes Hasdar, Muhamad; Fera, Melly; Syaifulloh, Muhammad
Jurnal SOLMA Vol 8 No 1 (2019): Jurnal SOLMA
Publisher : Uhamka Press

Program agrofood technopreneur merupakan salah satu bentuk program pengabdian masyarakat yang bertujuan untuk memfasilitasi semua kreatifitas mahasiswa Fakultas Pertanian Universitas Muhadi Setiabudi (UMUS) Brebes yang bisa bernilai ekonomis. Metode pelaksanaan program ini dibagi menjadi tiga fase yaitu fase penyadaran kewirausahaan, fase peningkatan kapasitas dan fase pembinaan. Program agrofood technopreneur ini juga membuka pola pikir mahasiswa untuk dapat memanfaatkan waktu luang yang dimiliki untuk lebih produktif dengan memulai bisnis termasuk bisnis pengolahan pangan atau bidang agribisnis yang dapat dilakukan di rumah dengan konsep Small Office Home Office (SOHO). Program agrofood Technopreneur juga bekerja sama dengan laboratorium teknologi pangan UMUS untuk memberikan pelatihan-pelatihan dengan produk unggulan nata de coco dan nata de soya. Program ini juga melaukan pelatihan pemasaran secara ofline dengan mengikuti banyak event serta pemasaran secara online dengan aktif memasarkan produk di bukalapak, shoope, tokopedia, dan google bisnisku.

Comparative Quality of Proteins and Morphological Structures of Gelatin From Sheepskin With Acid and Alkaline Treatment Hasdar, Muhamad; Randi, Mohamamad Jusuf
Food Science and Technology Journal (Foodscitech) Vol 3 No 2 (2020)
Publisher : Universitas Dr Soetomo

Sheepskin is one alternative to raw materials for producing gelatin. This study aims to compare the quality of gelatin from sheepskin based on different types of pretreatment solutions used, namely HCl 1,5% solution and NaOH 1,5% solution. Data analysis used t-test to compare two treatment methods. Yield and protein gelatin there is a difference where the treatment of HCl 1,5% solution is higher than the treatment of NaOH 1,5% solution. The brighter visual quality of gelatin colour was produced by HCl 1,5% treatment compared to NaOH 1,5% and commercial gelatin treatments. The results of the microstructure using Scanning Electron Microscopy (SEM) showed that there were still lots of clumps of protein and cavities in the gelatin NaOH 1,5% and commercial gelatin treatments. Gelatin with HCl 1,5% treatment showed the best results.

Comparative Quality of Proteins and Morphological Structures of Gelatin From Sheepskin With Acid and Alkaline Treatment Hasdar, Muhamad; Randi, Mohamamad Jusuf
Food Science and Technology Journal (Foodscitech) Vol 3 No 2 (2020)
Publisher : Universitas Dr Soetomo

Sheepskin is one alternative to raw materials for producing gelatin. This study aims to compare the quality of gelatin from sheepskin based on different types of pretreatment solutions used, namely HCl 1,5% solution and NaOH 1,5% solution. Data analysis used t-test to compare two treatment methods. Yield and protein gelatin there is a difference where the treatment of HCl 1,5% solution is higher than the treatment of NaOH 1,5% solution. The brighter visual quality of gelatin colour was produced by HCl 1,5% treatment compared to NaOH 1,5% and commercial gelatin treatments. The results of the microstructure using Scanning Electron Microscopy (SEM) showed that there were still lots of clumps of protein and cavities in the gelatin NaOH 1,5% and commercial gelatin treatments. Gelatin with HCl 1,5% treatment showed the best results.

Comparative Quality of Proteins and Morphological Structures of Gelatin From Sheepskin With Acid and Alkaline Treatment Hasdar, Muhamad; Randi, Mohamamad Jusuf
Food Science and Technology Journal (Foodscitech) Vol. 3 No. 2 (2020)
Publisher : Universitas Dr Soetomo

Sheepskin is one alternative to raw materials for producing gelatin. This study aims to compare the quality of gelatin from sheepskin based on different types of pretreatment solutions used, namely HCl 1,5% solution and NaOH 1,5% solution. Data analysis used t-test to compare two treatment methods. Yield and protein gelatin there is a difference where the treatment of HCl 1,5% solution is higher than the treatment of NaOH 1,5% solution. The brighter visual quality of gelatin colour was produced by HCl 1,5% treatment compared to NaOH 1,5% and commercial gelatin treatments. The results of the microstructure using Scanning Electron Microscopy (SEM) showed that there were still lots of clumps of protein and cavities in the gelatin NaOH 1,5% and commercial gelatin treatments. Gelatin with HCl 1,5% treatment showed the best results.

Kualitas Viskositas Dan Kekuatan Gel Gelatin Kulit Domba Yang Dihidrolisis Mengunakan Larutan NaOH Yuniarti Dewi Rahmawati; Muhamad Hasdar
AGRISAINTIFIKA: Jurnal Ilmu-Ilmu Pertanian Vol 1, No 1 (2017): Agrisaintifika
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara Sukoharjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v1i1.41

Penelitian ini bertujuan untuk mengetahui kualitas viskoitas dan kekuatan gel gelatin kulit domba yang hidrolisis menggunakan larutan NaOH. Penelitian ini mengunakan kosentasi larutan NaOH (1%, 2%, 3%, 4% dan 5% b/v) dengan lama perendaman 3 jam. Desain penelitian mengunakan rancangan acak lengkap pola searah. Kualitas viskositas terbaik dengan nilai 2,35 ± 0,03 cP dan kualitas kekuatan gel terbaik dengan nilai 123,26 ± 0,63 bloom. Kualitas viskositas dan kekuatan gel pada penelitian ini masih memenuhi syarat GMIA. Kata kunci : gelatin, kekuatan gel, kulit domba, NaOH, viskositas

The Variance of Strong Acid and Long Time Soaking Solutions on Quality of pH and Protein Gelatin of Sheep Skin Muhamad Hasdar; Yuniarti Dewi Rahmawati
AGRISAINTIFIKA: Jurnal Ilmu-Ilmu Pertanian Vol 1, No 2 (2017): Agrisaintifika
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara Sukoharjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v1i2.44

This study aims to determine the quality of pH and sheep skin gelatin protein that is hydrolyzed using strong acid. The main ingredient of this research is sheep skin originated from Brebes Regency which is 1 - 2 years old. The research method used Randomized Completely Randomized Design (RAL) 2 x 3 factorial pattern where the first factor is soaking material (HCl 2% v / v and H2SO4 2% v / v) and second factor is the duration of immersion (2 hours, 3 hours and 4 hour), then continued with the real difference test using Duncan Multiple Range Test (DMRT). The test results showed sheep skin gelatin value that is pH 3,52 - 3,85 and protein 88,80 - 90,47%. HCl 2% ability to hydrolyze sheep skin collagen is better than 2% H2SO4. Highest pH and protein values occur at 4 hours of soaking time.

KARAKTERISTIK EDIBLE FILM YANG DIPRODUKSI DARI KOMBINASI GELATIN KULIT KAKI AYAM DAN SOY PROTEIN ISOLATE Muhamad Hasdar; Yuny Erwanto; Suharjono Triatmojo
Buletin Peternakan Vol 35, No 3 (2011): Buletin Peternakan Vol. 35 (3) Oktober 2011
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v35i3.1092

Penelitian bertujuan memanfaatkan gelatin kulit kaki ayam yang dikombinasikan dengan soy protein isolate sebagai bahan baku edible film. Materi penelitian adalah gelatin kulit kaki ayam dan soy protein isolate. Penelitian terbagi atas dua tahap yaitu tahap pertama adalah pembuatan gelatin kulit kaki ayam yang direndam dengan NaOH 0,1%, asam sulfat 0,1%, dan asam sitrat 0,4%. Tahap kedua yaitu pembuatan edible film yang dikombinasikan dengan soy protein isolate pada perbandingan (75:25, 80:20, 85:15, 90:10, dan 95:5). Analisis data mengunakan variansi pola searah, apabila terdapat beda nyata diteruskan uji Duncan’s New Multiple Range Test. Profil protein dianalisis denganSDS-PAGE dan menunjukkan sebagai molekul kolagen. Hasil analisis kandungan asam amino edible film menggunakan HPLC dihasilkan komposisi residu asam amino terbesar adalah glysin yaitu 29,42%, 37,88%, 38,32%, 39,28% dan 39,17% pada masing-masing perlakuan. Hal itu menggambarkan bahwa profil protein edible film dapat dipastikan sebagian besar berasal dari kolagen gelatin. Pengamatan dengan scaning electron microscope menunjukkan telah terbentuk cross linking antara molekul protein gelatin dan molekul soy protein isolate dan yang ditunjukan semakin berkurangnya retakan seiring dengan meningkatnya konsentrasi gelatin. Perbedaan kombinasi gelatin kulit kaki ayam dan soy protein isolate untuk membentuk edible film tidak memberikan pengaruh nyata pada kekuatan tarik (tensile strenght), dan kemuluran (elongation), namun berpengaruh nyata pada laju transmisi uap air (Water Vapour Transmision Rate). Kombinasi 95:5 protein gelatin kulit kaki ayam dan soy protein isolate menghasilkan edible film yang terbaik.(Kata kunci: Edible film, Gelatin kaki ayam, Soy protein isolate)

Penumbuhan Jiwa Wirausaha Siswa SMK Ma’arif NU 01 Wanasari Melalui Pelatihan Pengolahan Limbah Air Kelapa Muhamad Hasdar; Abdul Bashar; Wadli Wadli
JPM PAMBUDI Vol 3 No 1 (2019): JPM Pambudi
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat (P2M) IKIP Budi Utomo Malang

Entrepreneurship development among productive young people is a strategic program to build young entrepreneurs who have quality human resources. Vocational students are a strategic choice for building young entrepreneurs. The purpose of this community development activity is 1) Building strong character, because strong character becomes the main capital to become an entrepreneur in facing the challenges of changes that occur in his life. 2) Vocational students have skills to process coconut water waste into nata de coco. 3) Vocational students can start opening new business opportunities either before or after graduating later. The partners of this activity are students from SMK Ma'arif NU 01 Wanasari who are selected 20 students, their have an interest in food entrepreneurship. This activity was carried out in four stages for 2 months. Activities are divided into 4 stages. stage I is measuring the level of understanding from the students about entrepreneurship by giving quisioners, stage II is a process transfer knowlegde with the lecture method, stage III is carried out with the practice of directly using appropriate technology, stage VI is the evaluation stage of activities with quisioner and lecture methods. All vocational students participate in all stages of the training well, with this entrepreneurship training vocational students have increased skills and knowledge in entrepreneurship. Through these activities vocational students also have the skills to process coconut water waste into nata de coco until the packaging process is ready to be marketed and vocational students have basic knowledge about starting entrepreneurship in the food sector. Based on the evaluation results of entrepreneurship training activities, Vocational students are very happy and satisfied and in accordance with the expectations of SMK students to build their entrepreneurial spirit.

SIFAT ORGANOLEPTIK KUE BROWNIES DENGAN PENAMBAHAN RUMPUT LAUT (Eucheuma cottonii) Nurwati Nurwati; Muhamad Hasdar
Journal of Food Technology and Agroindustry Vol 3 No 2 (2021): Journal of Food Technology and Agroindustry
Publisher : Journal of Food Technology and Agroindustry dipublikasikan oleh Universitas Wiraraja

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/jfta.v3i2.1570

Brownies are one type of snack that is liked by many people, both children and adults. The types of brownies on the market are generally high in sugar and low in fiber. Seaweed brownies are a snack alternative by increasing the fiber content. The main purpose of this study was to determine the effect of adding seaweed to the organoleptic characteristics of Brownies. In this study the addition of seaweed as the main factor was designed using a completely randomized design with a unidirectional pattern, the experimental models were B0 (0 grams), B1 (50 grams), B3 (100 grams), and B3 (150 grams). grams). The tests carried out were organoleptic tests (scoring and hedonic tests). The results of the scoring test on the parameters of color, aroma, taste, and texture resulted in significant differences in each treatment. The hedonic test showed that the most preferred sample for the overall parameter was brownies without the addition of seaweed with code B1. The samples of brownies with 50 grams, 100 grams, and 150 grams of seaweed were still accepted by the panelists with a range of likes and dislikes. The addition of 150 grams of seaweed on the color parameter is not preferred.

EKSTRAKSI BERAS HITAM SIRAMPOG BERBANTU GELOMBANG MIKRO (MICROWAVE ASSISTED EXTRACTION (MAE)) Wadli; Muhamad Hasdar
Jurnal Pengolahan Pangan Vol 6 No 2 (2021)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/pangan.v6i2.49

Beras hitam sirampog varietas lokal Kabupaten Brebes memiliki sejuta khasiat, salah satunya kandungan antosianin yang baik bagi kesehatan. Komponen aktif yang dimiliki beras hitam perlu dilakukan ektraksi untuk mempermudah pengaplikasian. Metode ekstraksi MAE (Microwave Assisted Extraction) cocok digunakan untuk ekstraksi komponen yang rentan terhadap panas, karena dapat dikontrol melalui daya dan waktu ekstraksi. Tujuan penelitian untuk mengetahui pengaruh daya dan lama waktu ekstraksi berbantu gelombang mikro (MAE) terhadap rendemen dan pH ekstrak beras hitam sirampog. Rancangan penelitian menggunakan rancangan acak lengkap yang terdiri dari 2 faktor yaitu variasi daya (100,175,250 watt) dan variasi waktu ekstraksi (3,6,9 menit). Data dianalisis dengan menggunakan Uji F dengan taraf kepercayaan 95% dan jika berpengaruh nyata dilanjutkan dengan analisis DMRT (Duncan's Multiple Range Test) dengan taraf 95%. Hasil penelitian yaitu rendemen tertinggi (45,75%) dihasilkan pada perlakuan D2W1(175 watt dan 3 menit), sementara rendemen terendah (18,75%) pada perlakuan D3W3 (250 watt dan 9 menit). pH tertinggi (pH 6,56) dihasilkan pada perlakuan D2W3 (175 watt dan 9 menit) dan D3W3 (250 watt dan 9 menit), sementara pH terendah (6,35) terjadi pada perlakuan D1W1 (100 watt dan 3 menit).

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