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All Journal Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Jurnal Karinov Community Development Journal: Jurnal Pengabdian Masyarakat Journal of Food Technology and Agroindustry Bulletin of Community Engagement Jurnal Pengabdian Masyarakat Bidang Sains dan Teknologi Jurnal Farmasetis Bulletin of Culinary Art and Hospitality Jurnal Inovasi Teknologi dan Edukasi Teknik ABDI UNISAP: Jurnal Pengabdian Kepada Masyarakat

Budi Wibowotomo

Universitas Negeri Malang

Author-ID : 2963442

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KADAR PROKSIMAT DAN SIFAT FISIK IKAN TAWES (Barbonymus gonionotus) DENGAN LAMA WAKTU PRESTO BERBEDA Kiranawati, Titi Mutiara; Wibowotomo, Budi; Hakim, Widho Rofi
Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Vol 12, No 3 (2021)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jppkk.v12i3.35347

Ikan tawes presto merupakan salah satu olahan diversifikasi pangan. Pengolahan ikan tawes dalam bentuk diversifikasi pangan menggunakan metode perebusan bertekanan tinggi atau yang dikenal secara umum dengan presto. Penelitian ini bertujuan untuk mengetahui kadar air, kadar protein, kadar lemak, kadar abu, kadar karbohidrat, sifat fisik tekstur kekerasan tulang dan sifat fisik warna dengan lama perebusan bertekanan tinggi 60, 90 dan 120 menit. Rancangan penelitian menggunakan Rancangan Acak Lengkap (RAL) sebanyak dua kali pengulangan pada setiap perlakuan. Data dianalisis menggunakan ANOVA dengan uji lanjut DMRT. Penelitian ini menunjukkan bahwa lama waktu perebusan bertekanan tinggiÂ berpengaruh terhadap kadar air, kadar protein, kadar lemak, kadar abu, kadar karbohidrat, sifat fisik tekstur kekerasan tulang dan sifat fisik warna ikan tawes presto. Hasil penelitian menunjukkan perebusan bertekanan tinggi 60 menit memiliki nilai tertinggi tingkat kecerahan warna (L) 81,37, tingkat warna kekuningan (b+) 38,48, kadar abu 14,85% dan kadar karbohidrat 4,22% sedangkan perebusan bertekanan tinggi 60 menit memiliki nilai terendah tingkat warna kemerahan (a+) 2,76 dan kadar air sebesar 34,40%. Serta perebusan bertekanan tinggi 120 menit memiliki nilai tertinggi kadar protein 29,82% dan kadar lemak 19,16%.

DIVERSIFIKASI PENGOLAHAN PRODUK PERIKANAN BAGI KELOMPOK NELAYAN DI KABUPATEN TRENGGALEK Titi Mutiara K; Budi Wibowotomo; Issutarti .; Wiwik Wahyuni
Jurnal KARINOV Vol 1, No 1 (2018): Januari
Publisher : Institute for Research and Community Service (LP2M), Universitas Negeri Malang

Permasalahan yang dihadapi pada pengelolaan kawasan wisata Kecamatan Watulimo di Kabupaten Trenggalek adalah keterbatasan pengetahuan dalam pengembangan produk hasil olahan ikan. Kelangkaan bahan baku pada saat tidak musim ikan serta kurangnya kesadaran penggunaan bahan baku yang baik mempengaruhi hasil olahan dan hal ini sangat merugikan konsumen dan produsen itu sendiri. Solusi yang ditawarkan, dengan cara memberikan pelatihan pengolahan hasil perikanan yang berpotensi untuk dipasarkan yaitu; ikan asap, ikan pindang , surimi, kamaboko. Target luaran dari kegiatan yang disusun dari program ini adalah nelayan mampu memproduksi pengolahan produk pangan berbasis ikan serta meningkatnya pengetahuan dan keterampilan masyarakat tentang manajemen usaha dengan melakukan perencanaan usaha, penyusunan anggaran, pencatatan, dan pembukuan usaha sampai dapat menganalisis keuntungan dan kemajuan usahanya.Pelaksanaan kegiatan pengabdian berlangsung pada hari Sabtu, 14 Oktober 2017 yang dihadiri oleh 29 orang peserta. Kegitan berupa penyampaian materi dan praktek langsung pembuatan produk olahan ikan. Peserta dibagi dalam 4 kelompok terdiri dari 8-9 orang anggota. Setiap kelompok melakukan praktek langsung setelah diberikan penjelasan oleh tim instruktur. Hasil kegiatan adalah meningkatnya keterampilan dan pengetahuan peserta dalam pengolahan dan kewirausahaan bidang perikanan. Mengingat besarnya manfaat kegiatan pengabdian pada masyarakat ini, maka selanjutnya perlu mengadakan pelatihan serupa pada masyarakat yang berbeda serta khalayak sasaran yang berbeda pula serta wilayah jangkauan yang lebih luasKata kunci—pindang ikan, asap cair, surimi, kamaboko, pelatihan

KADAR PROKSIMAT DAN SIFAT FISIK IKAN TAWES (Barbonymus gonionotus) DENGAN LAMA WAKTU PRESTO BERBEDA Titi Mutiara Kiranawati; Budi Wibowotomo; Widho Rofi Hakim
Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Vol. 12 No. 3 (2021)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jppkk.v12i3.35347

Ikan tawes presto merupakan salah satu olahan diversifikasi pangan. Pengolahan ikan tawes dalam bentuk diversifikasi pangan menggunakan metode perebusan bertekanan tinggi atau yang dikenal secara umum dengan presto. Penelitian ini bertujuan untuk mengetahui kadar air, kadar protein, kadar lemak, kadar abu, kadar karbohidrat, sifat fisik tekstur kekerasan tulang dan sifat fisik warna dengan lama perebusan bertekanan tinggi 60, 90 dan 120 menit. Rancangan penelitian menggunakan Rancangan Acak Lengkap (RAL) sebanyak dua kali pengulangan pada setiap perlakuan. Data dianalisis menggunakan ANOVA dengan uji lanjut DMRT. Penelitian ini menunjukkan bahwa lama waktu perebusan bertekanan tinggi berpengaruh terhadap kadar air, kadar protein, kadar lemak, kadar abu, kadar karbohidrat, sifat fisik tekstur kekerasan tulang dan sifat fisik warna ikan tawes presto. Hasil penelitian menunjukkan perebusan bertekanan tinggi 60 menit memiliki nilai tertinggi tingkat kecerahan warna (L) 81,37, tingkat warna kekuningan (b+) 38,48, kadar abu 14,85% dan kadar karbohidrat 4,22% sedangkan perebusan bertekanan tinggi 60 menit memiliki nilai terendah tingkat warna kemerahan (a+) 2,76 dan kadar air sebesar 34,40%. Serta perebusan bertekanan tinggi 120 menit memiliki nilai tertinggi kadar protein 29,82% dan kadar lemak 19,16%.

Pengaruh Harga Dan Keragaman Menu Pada Keputusan Pembelian Konsumen Di The Arbanat Kitchen Café Lounge Angga Kusuma Adi Mukti; Budi Wibowotomo; Laili Hidayati
Journal of Food Technology and Agroindustry Vol 5 No 1 (2023): 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.v5i1.2395

One of the economic sectors that has been seriously affected by the corona virus is the culinary industry. Culinary business owners were forced to temporarily stop their business and some even had to face bankruptcy. The Arbanat Kitchen Café Lounge is one restaurant that is still surviving amid the threat of the coronavirus pandemic. The number of visits before the corona virus hit was 4,601 people, at the time the PSBB was implemented, visits fell by almost 100%. The survival of this restaurant cannot be separated from the variety of menus served and the innovations that continue to be presented, to support this, The Arbanat must adjust to the prices of basic ingredients that continue to soar without reducing the quality of taste. This study aims to determine the effect of menu diversity and price on purchasing decisions at The Arbanat Kitchen Café Lounge. This type of research is quantitative which uses data in the form of numbers which are analyzed statistically with SPSS. A total of 100 respondents were used as research samples. Data were analyzed by validity test, reliability test. Based on the results of descriptive analysis, showing the results of the price variable does not have a significant effect on consumer purchasing decisions while menu diversity has an influence on consumer purchasing decisions at The Arbanat Kitchen Café Lounge. Price variable and the diversity of the menu simultaneously has a significant effect on consumer purchasing decisions at The Arbanat Kitchen Café Lounge.

Efektivitas Penggunaan Tepung Pisang Candi (Musa paradisiacal Fa Corniculata) Dalam Pengaplikasian Cookies Lidah Kucing Ditinjau Dari Sifat Kimia Dan Sifat Fisik Hesty Wulandari; Budi Wibowotomo; Wiwik Wahyuni
Journal of Food Technology and Agroindustry Vol 5 No 1 (2023): 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.v5i1.2399

Cookies are a pastry product that is popular and favored by all circles of society. The characteristics of cookies are crunchy texture, brittle, dry, brownish yellow, has a distinctive aroma, savory and also sweet. Basically, cat's tongue cookies are made from flour, the selection of the best factors starting from the color, texture, aroma and taste of cat's tongue cookies made from temple banana flour is able to replace flour as a basic ingredient with the aim of adding diversification of pastry products based on the availability of food ingredients. This study aims to determine the difference between chemical properties (carbohydrate, protein, fiber, moisture content, ash content) and physical properties (breakability and color). This research is an experimental study using a completely randomized design (CRD) in the manufacture of cookies made from 100% temple banana flour and 100% wheat flour. Data were analyzed using Independent Sample T-test.The results of the analysis of chemical properties (carbohydrates, protein, fiber, moisture content, ash content) showed that there was a significant difference while for the water content there was no significant difference. The chemical properties of the carbohydrate content of cookies made from Candi banana flour are 73.31%, protein content is 11.58%, fiber content is 0.65%, water content is 3.84%, ash content is 1.84%. The results of the analysis of physical properties (broken strength, color brightness level (L), reddish level color a(+) showed a significant difference while at yellow level color b(+) there was no significant difference, physical test of cat's tongue cookies made from temple banana flour for fracture strength 0.0060kgf/cm2, color brightness level (L) 67.12%, reddish level color a(+) 3.80%, and yellowish level color b(+) 31.10%.

Studi Antioksidan dan Kapasitas Antioksidan pada Ayam Goreng dengan Konsentrasi Kecombrang (Etlingera Elatior) yang Berbeda Ika Mutiara; Mazarina Devi; Budi Wibowotomo
Jurnal Farmasetis Vol 11 No 1 (2022): Jurnal Farmasetis: Mei 2022
Publisher : LPPM Sekolah Tinggi Ilmu Kesehatan Kendal

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (113.547 KB)

Ayam merupakan salah satu produk yang sangat digemari oleh seluruh kalangan, memiliki harga yang murah, mudah dijumpai, dan merupakan bagian dari tumpeng gizi seimbang yang sudah disesuaikan dengan kebutuhan gizi manusia. Memiliki banyak kandungan senyawa dan tinggi kandungan antioksidan menjadikan bunga kecombrang kini dimanfaatkan dalam berbagai kreasi produk olahan berupa makanan dan minuman. Penelitian ini merupakan penelitian eksperimen menggunakan RAL ada lima analisis sifat kimia pada ayam goreng kecombrang diantaranya adalah Kapasitas Antioksidan, Karotenoid, Flavonoid, Tanin, dan Saponin, dengan 3 perlakuan yaitu konsentrasi kecombrang 70%, 60%, 50% dengan 2 kali pengulangan. Data yang didapatkan akan dianalisis menggunakan sidik ragam ANOVA dengan uji lanjut DMRT. Hasil penelitian menunjukkan konsentrasi kecombrang 70% pada ayam goreng memiliki kadar tertinggi setiap sifat kimia yang di analisis, yaitu kapasitas antioksidan 110.911, karotenoid 152.235, flavonoid 672.229, tanin 63.901, saponin 21.025. Berdasarkan hasil penelitian, konsentrasi bunga kecombrang yang berbeda pada ayam goreng berpengaruh terhadap karakteristik kimia pada ayam goreng konsentrasi kecombrang.

Business Analysis of Puff Pastry Dough as a Gluten-free Casein-free Diet based on MOCAF Flour and Moringa Leaves for Autism Children Sunsya Putri Cahyaning Gusti; Ummi Rohajatien; Soenar Soekopitojo; Budi Wibowotomo; Mazarina Devi; Rizki Yulianingrum; Wiwik Wahyuni
Bulletin of Culinary Art and Hospitality Vol. 1 No. 1 (2021)
Publisher : Universitas Negeri Malang

Autism Spectrum Disorder (ASD) has a digestive disorder called intestinal mucosal hypermeability, it happens because autism children cannot digest foods that contain gluten and casein, this problem can be overcome by implementing the GFCF (gluten-free casein-free) diet. The purpose of this study was to analyze the dream pastry business opportunity, which is a sheet-shaped puff pastry dough applying GFCF diet therapy. This puff pastry dough is in the shape of a sheet so that it is easy to make creation foods according to the autism children’s favorites. Dream Pastry product design is made from MOCAF flour as a source of gluten-free carbohydrates. It combined with Moringa leaf powder as a natural colorant. Dream Pastry's product development analysis consists of developing product concepts and developing business opportunities. The product concept development consists of processing MOCAF, Moringa leaves to the MOCAF-Moringa combination. Meanwhile, business opportunity analysis uses open a business straight in demand and the analysis of STP (Segmenting, Targeting, Positioning). The analysis were carried out using Market Sizing, while the market potential prediction used TAM (Total Available Market) of autism children recorded in Indonesia as many as 16,987 students. Then, for the SAM (Served Available Market), the author chose East Java as the initial market niche for product distribution. Also, the prediction of sales in the first month called SOM (Share of Market) as many as 106 boxes.

Quality Test of Peanut Sauce Made from Different Ratio of Hyacinth Beans (Lablab purpureus (L.) Sweet) and Groundnut (Arachis hypogaea L.) Budi Wibowotomo; Issutarti Issutarti; Jesi Kurnia Dewi Treeseff
Bulletin of Culinary Art and Hospitality Vol. 2 No. 1 (2022)
Publisher : Universitas Negeri Malang

This study aims to analyze the proximate content (protein, fat, water content, ash content, and carbohydrate), as well as the effect of hyacinth beans and groundnuts ratios on the organoleptic properties of peanut sauce. This study was an experimental study using a Completely Randomized Design (CRD). The results showed that the hyacinth beans and groundnuts ratio significantly affected the proximate test results, hedonic quality of texture, color, and panelist preferences on the color of peanut sauce. The highest protein content was found in the 50:50 hyacinth beans and groundnuts ratio with the lowest water and carbohydrate content. Meanwhile, the lowest fat and ash content were observed in the 90:10 ratio of hyacinth beans and groundnuts. The highest texture hedonic qualities were identified in peanut sauce with a 50 percent: 50 percent hyacinth and groundnuts ratio, compared to the crude category (3.61). Additionally, the highest hedonic color values were observed in the peanut sauce made from 50:50 and 70:30 ratios, with the values of 3.63 and 3.7, respectively. Meanwhile, in the category of slightly dark chocolate, the preferred level is the value of 4.19 and 4.21, respectively. The hedonic quality of taste and flavor ranges between 4.11-4.17 (delicious, tasty) and 4.51-4.66 (a bit not rotten-rotten). The preference level for texture, taste, and flavor showed no significant difference with the values of 4.24-4.31 (similar), 4.13-4.16 (similar), and 4.1-4, 39 (similar), respectively, on all samples.

Pengaruh Subtitusi Kelapa Parut (Cocos Nucifera) dalam Pembuatan Kue Sagon Kabocha (Cucurbita Maxima. L) sebagai Inovasi Kuliner Magetan Maulida Ahyana Laily; Budi Wibowotomo; Laili Hidayati
Jurnal Inovasi Teknologi dan Edukasi Teknik Vol. 1 No. 2 (2021)
Publisher : Universitas Ngeri Malang

Kue sagon makanan tradisional tersebar Indonesia terdiri tepung ketan putih, kelapa parut, gula, telur dipanggang, disajikan agenda besar. Inovasi subtitusi kabocha dengan kelapa parut mengetahui gizi, rasa, tekstur dan warna kue sagon. Subtitusi terdiri 3 formula yaitu kue sagon subtitusi kabocha 60 persen: kelapa parut 40 persen, kabocha 70 persen : kelapa parut 30 persen dan kabocha 80 persen : kelapa parut 20 persen. Hasil uji proksimat (protein, karbohidrat, air, lemak, abu dan serat pangan) nilai tertinggi sampel kue sagon subtitusi kabocha 60 persen : kelapa parut 40 persen protein (14,541 gr/100 gr,), lemak (17,71gr/100 gr) dan abu (5,737 gr/100 gr). Nilai bagian tertinggi uji proksimat pada sampel kue sagon subtitusi kabocha 80 persen: kelapa parut 20 persen karbohidrat (58,272 persen), air (11,5645 gr/100 gr) serat pangan (45,4635 gr /100 gr), kandungan beta karoten tertinggi 1188,142 gr /100 gr.

Pemberdayaan Komunitas UMKM Makmur Bersama Untuk Meningkatkan Kualitas dan Legalitas Digitalisasi Ekonomi Masyarakat Kelurahan Karangbesuki Mohamad Rodhi Faiz; Sujito Sujito; Triyanna Widiyaningtyas; Budi Wibowotomo; Rajib Muhammad Basthomy
ABDIKAN: Jurnal Pengabdian Masyarakat Bidang Sains dan Teknologi Vol. 2 No. 3 (2023): Agustus 2023
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/abdikan.v2i3.2392

Along with the development of the economic sector and the rapid pace of the information sector, the position of MSMEs in market competition schemes is often left behind by businesses with larger capital. With more modern marketing methods and legal activities that more clearly affect the relationship of trust between sellers and consumers. So Empowerment and Training is needed on how to build a business that has legality and quality so that it can survive in business competition and can develop into a more modern one. This time the community service raised this problem and collaborated with Makmur Bersama MSME Community partners. Partners are located in Karangbesuki Village, Sukun District, Malang City, around the Malang State University Campus. This community service proposes a program of empowerment and assistance in obtaining business licensing starting from Business Identification Numbers (NIB), Home Industry Product Numbers (P-IRT), and Product Halal Certification.

Co-Authors Adam Ramadhani P Ahmad Farobi Angga Kusuma Adi Mukti Aya Shofia Mufti Hakim, Widho Rofi Hasan Ismail Hesty Wulandari Ika Mutiara Issutarti . Issutarti Issutarti Jesi Kurnia Dewi Treeseff Kiranawati, Titi Mutiara Laili Hidayati M. Dimas Aviv Fahreza M. Rodhi Faiz Maulida Ahyana Laily Mazarina Devi Moh Zainul Falah Mohamad Rodhi Faiz Rajib Muhammad Basthomy Rizki Yulianingrum Ryan Kurniawan Shandy Krisnawan Soenar Soekopitojo Sunsya Putri Cahyaning Gusti Titi Mutiara K Triyanna Widiyaningtyas, Triyanna Ummi Rohajatien Wahyu Sakti Gunawan Irianto Widho Rofi Hakim Wiwik Wahyuni Wiwik Wahyuni

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