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All Journal Jurnal Gizi Jurnal Pangan dan Gizi PROSIDING SEMINAR NASIONAL Geo Media: Majalah Ilmiah dan Informasi Kegeografian Ijtimaiyah: Jurnal Ilmu Sosial dan Budaya JAPI (Jurnal Akses Pengabdian Indonesia) JAPI: Jurnal Akses Pengabdian Indonesia Prosiding Seminar Nasional Unimus

Agus Suyanto

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Author-ID : 2900016

Agriculture, Biological Sciences & Forestry Humanities Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Nursing Public Health Social Sciences Other

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Pengetahuan dan Sikap Mahasiswa dalam Keputusan Pembelian Produk Halal Ali Rosidi; Tatik Musdianingwati; Agus Suyanto; Muh Yusuf; Enik Sulistyowati
Jurnal Gizi Vol 7, No 2 (2018): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Consumers must be more critical in making decisions before buying food products. This study aims to determine the relationship between knowledge with student attitudes in purchasing decisionsfor halal products. The population of this study were the students of Muhammadiyah University ofSemarang. The variables that studied were the level of knowledge of halal food and the attitude ofdecisions for buying halal products. This type of research was observational with a cross sectionaldesign. The tool that used were questionnaires and data analysis by using two stages, namelyunivariate and bivariate (Simple Linear Regression). The results of the study revealed that thestudent's knowledge of halal food was the most moderate category at 40.2% and positive positiveattitude was 53.6%. Based on statistical tests, it can be concluded that there is a relationship betweenknowledge and attitude in buying halal products.Keywords: Halal, Product, Knowledge, Attitude.

KARAKTERISTIK FISIK, KIMIA DAN SIFAT ORGANOLEPTIK TEPUNG BERAS MERAH BERDASARKAN VARIASI LAMA PENGERINGAN Fajar Indriyani; Nurhidajah -; Agus Suyanto
Jurnal Pangan dan Gizi Vol 4, No 2 (2013): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.4.2.2013.%p

Brown rice has advantages for health but underused, most choose to consume white rice. Brown rice flour already exist in the market but has not been widely used, so it is necessary to study on the analysis of physical, chemical and organoleptic properties of brown rice flour. based on the variation of drying time 0, 2, 4, 6 hours. Types of brown rice varieties used are Mandel Handayani and Segreng. Physical measurements include yield, color, density Kamba, and water absorption index. Furthermore, chemical analysis include moisture content, ash, protein, fat, fiber and antioxidant activity. Organoleptic test using hedonic test. The results of the study, the best brown rice flour from physical characteristics, and chemical properties are varieties of Mandel Handayani (drying time 2 hours) except Kamba density, water absorption index and fat. Drying time did not significantly affect the organoleptic value.

KADAR KALSIUM DAN SIFAT ORGANOLEPTIK TAHU SUSU DENGAN VARIASI JENIS BAHAN PENGGUMPAL Nurhidajah -; Agus Suyanto
Jurnal Pangan dan Gizi Vol 3, No 2 (2012): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.3.2.2012.%p

Curd is one of the dairy products into a product out using a coagulant, the curd is one source of calcium. The type of coagulant is one important factor in making the curd. This study aims to determine the level of calcium and the organoleptic properties of the curd with variations in the type coagulanttreatment. This study uses a completely randomized design (CRD) with 4 treatment monofaktor the type of coagulant pineapple juice, vinegar, citric acid, gypsum. Each experiment carried repeat 5 times. Making curd with variations in the type of coagulant pineapple juice 5%, 5% acetic acid, 5% citric acid, gypsum 2% per 1 liter of milk, having obtained a blob out, filtering and pengeperesan to form the curd. Making curd with the type of coagulant gypsum give optimum results based on the levels of calcium and the yield, will be used for organoleptic test. This test is performed on flavor, texture, color, flavor with hedonic methods. ANOVA statistical test research results showed levels of calcium, yieldand resilience significantly affect the curd from a wide variety of coagulant. Suppleness curd most preferred are of the type of coagulant vinegar. Results of statistical test to organoleptic properties is obtained; coagulant material variation does not affect the aroma and taste, but the effect on the textureand color. Keywords: curd, calcium, organoleptic properties, coagulant

Aktivitas Antioksidan dan Sifat Organoleptik Teh Daun Sirsak (Annona muricata Linn.) Berdasarkan Variasi Lama Pengeringan Delvi Adri; Wikanastri Hersoelistyorini; Agus Suyanto
Jurnal Pangan dan Gizi Vol 4, No 1 (2013): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.4.1.2013.%p

Soursop leaf has been used traditionally to treat a variety of diseases, because soursop leaf contain antioxidant compound. The research objective to be achieved is to measure and analyze the activity of antioxidant and organoleptic properties of Soursop Leaf Tea by variations in drying time 30,60, 90, 120, and 150 minutes. Measurement of antioxidant activity using UV-Vis spectrophotometry method (λ 517 nm), whereas the organoleptic parameters : taste, color, aroma, and appearance. Result of studies that a treatment time of drying effect on antioxidant activity of Soursop Leaf Tea. Soursop leaf drying conditions at 50oC with a temperature of 150 minutes give the highest level of antioxidant activity and the lowest EC50 value, but it has lowest a flavor organoleptic. Recommendations, dryingtemperature of 50oC tailings with drying 150 minutes, and to increase flavor can be done with the added the essen.

KADAR KALSIUM DAN FOSFOR DARAH PADA TIKUS YANG DIBERIKAN MOCAF TERFORTIFIKASI KALSIUM DARI CANGKANG TELUR AYAM RAS Wulandari Meikawati; Agus Suyanto
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2015: Prosiding Bidang MIPA dan Kesehatan The 2nd University Research Colloquium
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (82.191 KB)

The most high calcium requirement occurs in adolescence than other age stages due to the rapid skeletal growth. The intake of calcium can be obtained from high-calcium foods or food ingredients that have been fortified with calcium. Mocaf is a product of flour from cassava (Manihot esculenta Crantz) is processed with the principle of modified cassava cell fermentation so that it has the color whiter than usual cassava flour and neutral flavor. Shell eggs is one of waste containing calcium is high enough, so that it can be used as fortifikan. This study aims to determine the levels of calcium and phosphorus in the blood of rats given standard feed ingredients coupled with mocaf fortified with calcium from the shells of eggs. Experimental animals divided into four, namely group 1 was given a standard feed (control group), group 2 was given a standard feed + mocaf fortified calcium from eggshell with a dose of 5%, group 3 was given a standard feed + mocaf fortified calcium from eggshell with a dose of 10% Group 4 was given the standard feed + CaCO3 at a dose of 5%. Treatment was given for 7 weeks. Blood sampling performed on the first and eighth week. The results showed the highest rates of blood calcium levels before treatment contained in the group 2 is 10.31 mg / dl and the lowest 9,78mg / dl in group 1. After the treatment is given the highest rates of blood calcium levels found in the group 3 is 12.04 mg / dl and the lowest 9.95 mg / dl in group 1. There is the effect of calcium on the eggshell of the blood calcium level, and there are differences in the level of calcium in the blood before and after treatment. There are differences in phosphorus levels before and after treatment, but there was no difference between treatment groups phosphorus levels.Keywords: Calcium, Phosphorus, Rats, MOCAF

APLIKASI PROSES FERMENTASI KULIT SINGKONG MENGGUNAKAN STARTER ASAL LIMBAH KUBIS DAN SAWI PADA PEMBUATAN PAKAN TERNAK BERPOTENSI PROBIOTIK - Wikanastri H; Agus Suyanto; Cahya S. Utama
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2012: SEMINAR NASIONAL HASIL PENELITIAN 2012
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (87.055 KB)

Proses fermentasi dapat digunakan untuk mengolah limbah kulit singkong menjadi pakan ternak yangpotensial. Di lain sisi ekstrak fermentasi limbah kubis dan sawi mengandung mikroba antara lain :Lactobacillus sp, Saccharomyces sp, Aspergillus sp, dan Rhizopus sp. Jumlah total Lactobacillus spmencapai 108 dengan nilai pH ekstrak 3,77. Nilai pH ini terkait dengan terbentuknya asam laktat olehLactobacillus sp selama proses fermentasi berlangsung, yang berakibat menghambat pertumbuhanbakteri patogen. Sehingga, ekstrak fermentasi limbah kubis dan sawi layak digunakan sebagai starteryang bersifat probiotik dalam proses fermentasi. Tujuan penelitian ini adalah menghasilkan pakanternak berpotensi probiotik berbasis limbah kulit singkong dengan memanfaatkan ekstrak fermentasilimbah kubis dan sawi sebagai starter yang bersifat probiotik. Hasil penelitian menyimpulkan bahwanilai manfaat kulit singkong meningkat dengan fermentasi menggunakan starter asal limbah kubis dansawi dengan lama peram 2 hari.

UJI ORGANOLEPTIK TEPUNG DAN BROWNIES BERBAHAN DASAR TEPUNG MOCAF (Modified Cassava Flour) TERFORTIFIKASI KALSIUM DARI CANGKANG TELUR AYAM RAS Wulandari Meikawati; Agus Suyanto
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2014: PROSIDING SEMINAR NASIONAL HASIL - HASIL PENELITIAN & PENGABDIAN
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (265.895 KB)

The dominance of wheat flour in the national food source map is very alarming. Imports ofwheat which amounts to millions of tons annually broad impact that caused the Indonesiannation has no longer self-sufficiency in food.MOCAF is a product of flour from cassava(Manihot esculenta Crantz) is processed by the principle of modifying the cells in thefermentation of cassava that has a whiter color than ordinary cassava flour and neutral flavor.Shell eggs is one of the calcium-containing waste is quite high, so it can be used as fortifikan ongroceries. This study aims to determine the level of preference and quality of the flour andflour-based brownies are fortified mocaf calcium from egg shells. MOCAF calcium fortifiedflour served in various concentrations of 0%, 5%, 10%, 15%, 20% and 25%. Organoleptic testwas conducted on 20 semi-trained panelists and analyzed deskkriptif. The results showed thatthe organoleptic value of wheat flour that includes color, tenderness and flavor of the highergrades mocaf organoleptic flour, flour brownies MOCAF A level higher than wheat flourbrownies. and the average level of preference mocaf flour brownies with substitutes variationeggshell shell flour 5% -25% above the average level of preference wheat flour brownies.MOCAF flour brownies with egg shell shell flour substitution of 5% has the highest joy. Areception level brownies that include color, texture, flavor, aroma, and consistency of thebrownies tepungMOCAF above the level of preference of wheat flour brownies. Hedonic qualityassessment of wheat flour is higher than the hedonic quality MOCAF flour. The average valueof the hedonic quality of wheat flour brownies with ingredients lower if compared with flourMOCAFKey word: Organoleptic, Brownies, MOCAF

Pengukuran Dasar Telaga menggunakan Alat Perum Gema Untuk Menghasilkan Peta Batimetri di Telaga Winong Yogyakarta Erik Febriarta; Septian Vienastra; Agus Suyanto; Ajeng Larasati
Geo Media: Majalah Ilmiah dan Informasi Kegeografian Vol 18, No 1 (2020): Geo Media: Majalah Ilmiah dan Informasi Kegeografian
Publisher : Universitas Negeri Yogyakarta

Lake Winong is one lake that is not dried on dry season. This lake is located in the Village Kepek, District Saptosari, Gunung Kidul Regency, Special Region Province Yogyakarta. This study was designed to determine the depth or bottom topography of Lake Winong to produce bathymetry maps. Firstly, a survey was conducted to measure the depth with an echosounder instrument. Principally, an echosounder records the time interval required by the emitted sound wave to propagate to the bottom and return, from which the distance or depth (m) can be computed. Secondly, the depth data were interpolated by initially cross-validating the smallest Root Mean Squared Errors (RMSE) of the Inverse Distance Weighting (IDW), kriging, and natural neighbor methods. Each was run with the power values (weight factors) of 0.5, 1, 2, and 3. The results showed that kriging interpolation with a power value of 3 yielded the smallest RMSE, namely 0.005, and the lake observed was -0.2 to -1.8 m deep, with the deepest location found in the middle of the lake.

MANAJEMEN LEMBAGA PENDIDIKAN SEBAGAI SUATU SISTEM SOSIAL Agus Suyanto
IJTIMAIYAH Jurnal Ilmu Sosial dan Budaya Vol 1, No 1 (2017): IJTIMAIYAH
Publisher : Prodi Tadris Ilmu Pengetahuan Sosial FITK UIN Sumatera Utara Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (136.093 KB)

Sebagai salah satu bidang studi yang memusatkan pada bidang manajemen untuk mengelola suatu lembaga pendidikan sebagai sistem dalam kehidupan di masyarakat luas, manajemen memiliki posisi sentral untuk dikaji dan dikembangkan dalam menciptakan sumberdaya manusia yang handal dalam ilmu manajemen di masyarakat dengan mengantisipasi dan menjawab tantangan global pada saat ini.

Pelatihan Teknologi Asap Cair Sekam Padi Sebagai Pestisida Organik Di Desa Rasau Jaya Tiga, Kecamatan Rasau Jaya, Kabupaten Kubu Raya Ida Ayu Suci; Agus Suyanto; F. Tamtomo F. Tamtomo
JAPI (Jurnal Akses Pengabdian Indonesia) Vol 7, No 2 (2022)
Publisher : Universitas Tribhuwana Tunggadewi

Kegiatan Pengabdian Kepada Masyarakat (PKM) melibatkan mitra Kelompok Tani Maju di Desa Rasau Jaya Tiga. Terdapat permasalahan yang dihadapinya yaitu produktivitas tanaman padi diketahui masih sangat rendah, kurangnya pengetahuan petani dalam pemanfaatan teknologi pertanian, petani lebih dominan menggunakan pestisida kimia sintetik dibandingkan pemakaian pestisida organik, dan keterbatasan petani dalam memenuhi kebutuhan pestisida kimia sintetik karena harganya yang semakin mahal. Program PKM ini bertujuan untuk membantu petani meningkatkan produksi tanaman padi melalui kegiatan penyuluhan dan pelatihan teknologi asap cair dari sekam padi sebagai pestisida organik serta meningkatkan wawasan para petani untuk memproduksi sendiri asap cair sehingga dapat mendukung perekonomian masyarakat desa. Metode yang dilakukan adalah Participatory Learning and Action, semua peserta aktif terlibat dalam diskusi dan praktik pembuatan asap cair. Substansi materi yang diberikan yaitu pengenalan asap cair, manfaat asap cair, diseminasi asap cair, teknologi pembuatan asap cair, dan aplikasi asap cair untuk pestisida organik. Selain itu dilakukan pula pelatihan manajemen produksi untuk menumbuhkan jiwa wirausaha kelompok tani. Hasil kegiatan PKM menunjukkan pengetahuan dan keterampilan peserta mengenai asap cair sebagai pestisida organik meningkat. Adapun teknologi yang dihasilkan adalah teknologi pembuatan alat pirolisis untuk pembuatan asap cair, teknologi pembuatan asap cair dari limbah sekam padi, dan teknologi pemanfaatan asap cair.

Co-Authors Agus Suyanto Ajeng Larasati Cahya S. Utama Dian Anggisari Enik Sulistyowati Erik Febriarta F. Tamtomo F. Tamtomo Faridha Arinachaque Ida Ayu Suci Lenia W Audrea Muh Yusuf MUHAMMAD YUSUF Nurhidajah - SITI AMINAH Tatik Musdianingwati Vienastra, Septian Wikanastri Hersoelistyorini Yuliana Noor Setiawati Ulvie

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