Umar Hafidz Asy’ari Hasbullah
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Sifat Fisik dan Kimia Tepung Umbi Suweg (Amorphophallus campamulatus BI) di Jawa Tengah Umar Hafidz Asy’ari Hasbullah; Fafa Nurdyansyah; Bambang Supriyadi; Rini Umiyati; Rizky Muliani Dwi Ujianti
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.7.1.2017.59-65

Abstract

Diversification of food sources can be improved by using local comodities in Indonesia. The aim of this study was to investigate the physical characteristics and chemical properties of suweg flour obtained from various locations in Central Java. Suweg was obtained in some areas on Central Java; Semarang, Banjarnegara, Boyolali, Karanganyar, Sragen, Sukoharjo, Klaten and Wonogiri. This study was conducted using a completly randomized design with single factor, origin of the suweg (Semarang, Banjarnegara, Boyolali, Karanganyar, Sragen, Sukoharjo, Klaten and Wonogiri). The data results were analyzed by analysis of variance (ANOVA). If the results showed significantly different between the treatment, then continued with Duncan test multiple range test (DMRT) at level 5%. The physical characteristics of suweg flour of some areas in Central Java showed that the highest bulk density values was suweg from Karanganyar, the highest yield made from Banjarnegara and highest brightness from Semarang. Chemical characteristics of suweg flour from some areas in Central Java showed water content meets the SNI standard. The highest ash content was suweg from Semarang, Banjarnegara and Boyolali. While the starch content is quite high compared to other suweg sources. Keywords : suweg, physical properties, chemical properties
SISTEM PENYELENGGARAAN DAN PENGELOLAAN MAKANAN BAGI ATLET SEPAK BOLA Umar Hafidz Asy’ari Hasbullah; Evi Setiyowati; nur widiatmi; fahmi fauzi Dzulqarnaen; Zulafa Noor; Siti Aminah
Jendela Olahraga Vol 2, No 1 (2017): jendela olahraga
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jo.v2i1.1300

Abstract

Atlet memerlukan asupan gizi yang tepat untuk mempertahankan kebugaran. Faktor kebugaranmenjadi penting karena dapat mempengaruhi performa atlet dalam bertanding. Hal tersebut sangatberkaitan dengan pengaturan dan pengelolaan makanan selama karantina, saat bertanding, maupunsesudah bertanding. Persiba Bantul merupakan salah satu klub sepak bola yang terkenal secaranasional. Penyelenggaraan dan pengelolaan asupan makanan atlet sepak bola Persiba Bantuldilaksanakan oleh katering dibawah pengawasan dokter tim. Kebutuhan gizi atlet sepak bola seharusnyadihitung secara individual berdasar berat badan, tinggi badan aktivitas masing-masing. Pengaturanmakanan secara khusus berdasarkan kegiatan atlet dilakukanm menjelang latihan, selamalatihan/pertandingan, dan setelah pertandingan.Kata Kunci: sistem penyelenggaraan makanan, sepak bola, atlet.
PELATIHAN PENGEMASAN PRODUK PANGAN OLAHAN JAGUNG DAN JAHE DI DESA NGOMBAK DAN KALIMARO KECAMATAN KEDUNGJATI GROBOGAN Umar Hafidz Asy’ari Hasbullah; Rasiman Rasiman; Dwi Prasetyo Hadi; Adhy Purnomo
Jurnal Kewirausahaan dan Bisnis Vol 23, No 11 (2018): June
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (538.609 KB) | DOI: 10.20961/jkb.v22i12.27342

Abstract

Product packaging has an important role in determining consumer acceptance and maintaining product quality. Therefore the packaging training was carried out on women farmer groups (KWT) in Ngombak Village and Kalimaro, Kedungjati District, Grobogan. The implementation of the activity consists of five stages, namely: pretest, delivery of material, practice, discussion and question and answer, and posttest. The results of the activity indicate the success of the transfer of knowledge, and skills to the participants. This can be seen in the increase in the pretest score, where more than 80% of the participants did not know and could not be 100% aware and could do the packaging on the posttest results. The enthusiasm of the participants was very high during the training which was reflected in the atmosphere of interactive and active discussion in practice. Participants have been able to package processed ginger and corn with bottles, aluminum foil and plastic according to the characteristics of the product.Keywords: Packaging of Food, Corn, Ginger, Community Empowerment