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All Journal Jurnal Pangan dan Gizi Jendela Olahraga Pro Food Jurnal Kewirausahaan dan Bisnis JURNAL CEMERLANG: Pengabdian pada Masyarakat JURNAL ILMU KEFARMASIAN INDONESIA J-Dinamika: Jurnal Pengabdian Kepada Masyarakat
Fafa Nurdyansyah
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Agriculture, Biological Sciences & Forestry Education Medicine & Pharmacology Social Sciences Other

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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
STRES OKSIDATIF DAN STATUS ANTIOKSIDAN PADA LATIHAN FISIK fafa nurdyansyah
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.v2i1.1288

Abstract

Aktivitas fisik memicu terjadinya reactive oxygen species (ROS), yang menghasilkan kerusakanpada sel. Latihan fisik juga meningkatkan produksi peroksidasi lipid yang ditandai dengan terbentuknyamalondialdehyde (MDA). Pembentukan radikal bebas dalam tubuh pada seseorang yang sedangberaktivitas fisik dapat berasal dari jenis aktivitas fisik yang dilakukan seperti pada latihan aerobik(berlari, bersepeda, dan renang). Besaran stress oksidatif diukur berdasarkan kemampuan jaringandalam menetralisir ROS oleh antioksidan dalam jaringan. Latihan fisik berat akan memicu peroksidasilipid pada beberapa jaringan termasuk otot rangka, hati, jantung, eritrosit dan plasma. Latihan fisik baiklevel ringan maupun berat akan memicu terbentuknya radikal bebas yang dihasilkan oleh tubuh sebagaihasil samping metabolit sekunder proses metabolisme. Latihan fisik berat akan memicu stress oksidatifterutama menimbulkan kerusakan oksidatif jaringan terutama jaringan otor rangka. Suplementasiantioksidan baik yang berasal dari diet dan suplemen antioksidan mampu melindungi tubuh terhadapkerusakan jaringan pada latihan fisik.Kata Kunci: radikal bebas, antioksidan, latihan fisik,stress oksidatif.
Efek Ekstrak Etanol Kulit Petai (Parkia speciosa) Terhadap Fungsi Hepar Rattus norvegicus yang Terpapar Minyak Goreng Bekas Fafa Nurdyansyah; Dyah Ayu Widyastuti; Andita Ayu Mandasari
JURNAL ILMU KEFARMASIAN INDONESIA Vol 19 No 1 (2021): JIFI
Publisher : Fakultas Farmasi Universitas Pancasila

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35814/jifi.v19i1.795

Abstract

The use of cooking oil repeatedly is one of liver damage trigger which usually be marked byenhancement of SGPT and SGOT level. The objective of this study is to know the eff ect of P. speciosa peelethanolic extract in used cooking oil exposed Wistar rats (R. norvegicus). The indicator are SGPT and SGOTconcentration. Parkia speciosa peel was extracted then use to antioxidant source. Rattus norvegicus was divided into 4 group. Group 1 with no treatment, group 2 with 1 ml used cooking oil 118 mek/kg and 100 mg/l extract, group 3 with 1 ml used cooking oil 118 mek/kg and 200 mg/l extract, and group 4 as positive control with 1 ml used cooking oil 118 mek/kg. Each group serum sample was analyzed for SGPT and SGOT. The result showed that 200 mg extract treatment is signifi cantly bring lower SGPT and SGOT concentration compared to positive control. The higher dose of ethanolic extract of P. speciosa peel is highly prevent liver damage which indicated by the lower SGPT and SGOT concentration in serum. The ethanolic extract of P. speciosa peel has potential to ward off free radicals which caused by used cooking oil exposed. That fact was be marked by SGPT and SGOT decreasing persentage.
Pelatihan Diversifikasi Olahan Bandeng bagi PKK Jungsemi sebagai Produk Unggulan Daerah Dimasa Pandemi Covid-19 fafa nurdyansyah; Rosalina Br. Ginting; Maftukin Hudah; Valdyan Drifanda
J-Dinamika : Jurnal Pengabdian Masyarakat Vol 6 No 2 (2021): December
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/j-dinamika.v6i2.2804

Abstract

Ikan bandeng merupakan salah satu potensi hasil perikanan yang ada di Desa Jungsemi, Kecamatan Kangkung, Kabupaten Kendal. Produksi ikan bandeng yang melimpah menyebabkan harga jual ikan bandeng segar menjadi lebih murah, selain itu ikan bandeng segar juga rawan mengalami kerusakan apabila disimpan terlalu lama. Kurangnya pemahaman dan keterampilan masyarakat desa setempat dalam mengolah ikan bandeng merupakan kendala utama yang dihadapi masyarakat. Tujuan dari kegiatan pengabdian ini yaitu untuk meningkatkan pemahaman dan keterampilan masyarakat dalam membuat diversifikasi produkolahan ikan bandeng yaitu otak-otak bandeng melalui pelatihan bagi PKK Desa Jungsemi sehingga dapat meningkatkan perekonomian masyarakat pada masa pandemi Covid-19. Metode Pelaksanaan pengabdian yaitu dengan identifikasi permasalahan mitra, pemberian materi dan pelatihan secara langsung proses pembuatan otak-otak bandeng. Otak-otak bandeng diolah dan dikemas menjadi suatu produk yang menarik, higienis, dan bernilai ekonomis tinggi. Selama kegiatan pelatihan peserta aktif mulai dari awal hingga akhir, peserta juga ikut berdiskusi bersama narasumber serta secara langsung mengasah keterampilan dalam mengolah bandeng menjadi otak-otak bandeng. Program Pengabdian ini diharapkan akan terus berlanjut sehingga dapat meningkatkan kesejahteraan masyarakat Desa Jungsemi melalui produk unggulan daerah Wisata Pantai Indah Kemangi, Desa Jungsemi Kabupaten Kendal.
PEMBERDAYAAN MASYARAKAT MELALUI IbM PELATIHAN OLAHAN LIMBAH TAHU DI DESA DRONO NGAWEN KLATEN Nur Azis Rohmansyah; Fafa Nurdyansyah; Bertika Kusuma Prastiwi
Jurnal Kewirausahaan dan Bisnis Vol 21, No 11 (2017): December
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jkb.v21i11.20840

Abstract

This community empowerment activity through science andtechnology program for the community aims to increase the knowledge ofthe community at Drono village, Ngawen Klaten regency of Central Java.,especially the women in processing and utilizing solid waste in makingnuggets, tempeh, and milk which is economically valuable andencouraging people to create new business to increase the income ofsurrounding communities. The methods used are socialization andcounseling, waste utilization training, production management andfinancial administration, program discussions and evaluation. Theactivity was held at the residence of one of Drono Ngawen villagers with25 women. During the activity all participants were very enthusiastic, allparticipants were also given material about the utilization of tofuproduction waste to be processed into economic value products. Eachparticipant is equipped with guidance about management of onlinemarketing and finance, also coaching about establishment new efforts toimprove skills and knowledge.Keywords: tofu waste, training, management, bussiness, IbM
PENGOLAHAN LIMBAH AIR KELAPA MENJADI NATA DE COCO OLEH IBU KELOMPOK TANI DI KABUPATEN KUDUS Fafa Nurdyansyah; Dyah Ayu Widyastuti
Jurnal Kewirausahaan dan Bisnis Vol 21, No 11 (2017): December
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jkb.v21i11.20900

Abstract

Coconut water is one of traditional market waste problem. Use ofcoconut fruit remain its water useless then castaway to environment eachday. Its waste problem can be solved with woman empowering especiallyfarmer lady to process coconut water into valueable food product. The aim ofthis program is to solve environmental problem in coconut waste, placed inKudus, by increasing skills of nata de coco making. The program wasperformed by tutorial and practical work of processing coconut water intofood product. The processed nata de coco can be potentially use as superiorfood product at Kudus. Skill increasing of its farmer lady also expected to risehome income and prosperity at Kudus.
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.
STUDI PEMBUATAN TEH CELUP DARI DAUN KOPI ROBUSTA (Coffea canephora) (KAJIAN VARIASI SUHU PENYANGRAIAN DAUN UMUR DAUN) Hanif Dewiansyah; Rizky Muliani Dwi Ujianti; Rini Umiyati; Fafa Nurdyansyah
Pro Food Vol. 8 No. 2 (2022): Pro Food (Jurnal Ilmu dan Teknologi Pangan )
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v8i2.197

Abstract

The pruned coffee leaves are usually thrown away so that further utilization is needed because in addition to having a fairly high tannin content, they also have a taste that is no less delicious than coffee beans. However, there are not many uses that produce innovative products from coffee leaves. One of the efforts to use coffee leaves is to make coffee leaf tea bags. The purpose of this study was to study the effect of coffee leaf age and different roasting temperatures on the chemical and sensory properties of coffee leaf powder and teabags steeped. This study used a factorial completely randomized design with 2 factors, namely (study of variations in roasting temperature of 40°C, 60°C and age of robusta leaves). Analysis of the data used is ANOVA at a significance level of 5%. This research was carried out by picking, sorting, withering for ±3 hours, washing, size reduction, drying at 45°C for ±3 hours, roasting for ±15 minutes, milling, packaging for dye bags, brewing for ±5 minutes, and analysis. The results obtained from the organoleptic test showed that the results of powdered and steeped teabags for RT coffee leaves at a temperature of 60°C were preferred by panelists because the overall aspects resembled tea drinks in general, with quality criteria in accordance with SNI, namely water content 9.40%, water content Ash 7.30%, Total phenol 5.09%, antioxidant activity 38.46%.
Co-Authors Andita Ayu Mandasari Arief Rakhman Affandi Bambang Supriyadi Bertika Kusuma Prastiwi Drifanda, Valdyan Dyah Ayu Widyastuti Hanif Dewiansyah Maftukin Hudah Maftukin Hudah Nur Azis Rohmansyah, Nur Azis Rini Umiyati Rizky Muliani Dwi Ujianti Rizky Muliani Dwi Ujianti Rosalina Ginting Umar Hafidz Asy’ari Hasbullah Valdyan Drifanda