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All Journal Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat JURNAL PENGABDIAN KEPADA MASYARAKAT Panrita Abdi - Jurnal Pengabdian pada Masyarakat JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Indonesian Food and Nutrition Progress Jurnal Penelitian dan Pengabdian Kepada Masyarakat UNSIQ Jurnal Teknologi Pertanian Andalas Jurnal Ilmiah Fillia Cendekia Jurnal Teknologi Hasil Pertanian INSPIRASI: Jurnal Kajian dan Penelitian Pendidikan Islam JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) SEMAR (Jurnal Ilmu Pengetahuan, Teknologi, dan Seni bagi Masyarakat) Jurnal Pengabdian kepada Masyarakat Nusantara (JPkMN) International Journal on Food, Agriculture and Natural Resources (IJFANRES) Prosiding Seminar Nasional Unimus
Setiyoko, Agus
Universitas Mercu Buana Yogyakarta
Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Nursing Public Health Social Sciences Veterinary Other

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PENGARUH LAMA PENGADUKAN DAN KONSENTRASI STPP TERHADAP KARAKTERISTIK PATI SUWEG (Amorphophallus campanulatus) TERMODIFIKASI IKATAN SILANG Agus Setiyoko; Fety Andrianing Yuliani
Jurnal Teknologi Hasil Pertanian Vol 14, No 2 (2021): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (548.987 KB) | DOI: 10.20961/jthp.v14i2.51984

Abstract

This study aimed to find out the effect of the combination of Sodium Tripolyphosphate (STPP) and stirring time on physical and chemical characteristics of the produced suweg starch. A factorial completely randomized design (CRD) was used in this study.  The study was conducted using 2 treatment factors, namely the addition of Sodium Tripolyphosphate (STPP) concentrations in 1% and 2% level and stirring time for 30 minutes and 60 minutes. The research method use 2 factorial Randomized Block Design (RBD). The data obtained was performed by ANOVA statistical tests and if the result significantly different it would be followed by the Duncan Multiple Range Test at a 5% confidence level. The results showed the effect of the combination of Sodium Tripolyphosphate (STPP) and stirring time on the physical and chemical characteristics of the resulting suweg starch compared to the control suweg starch in the form of an increase in the value of brightness, amylopectin content and solubility, while the value of redness (a*), yellowness (b*), water content, amylose content, and swelling power decreased
PENERAPAN MODEL PEMBELAJARAN BERBASIS NEUROSAINS DALAM PEMBENTUKAN KARAKTER BERPIKIR KREATIF DAN KERJASAMA Agus Setiyoko
INSPIRASI (Jurnal Kajian dan Penelitian Pendidikan Islam) Vol 2, No 1 (2018): INSPIRASI
Publisher : Fakultas Agama Islam UNDARIS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (504.26 KB)

Abstract

AbstracThis thesis focuses on the implementation of neurosains learning models in structuring the characters of creative and cooperative thinking toward the students of SD (public schools) / MI (Islamic public schools) in Salatiga including SD Muhammadiyah Plus, and MI Ma’arif Mangunsari Salatiga in the year of 2017/2018. This research aims to reveal the extent of the implementation of neurosains learning models in SD/MI Salatiga (SD Muhammadiyah Plus and MI Ma’arif Mangunsariin structuring the creative and cooperative characters. The approach applies qualitative study that describes and analyses the phenomena of the learning process in those schools. This study finds that the implementation of neurosains learning models in SD Muhammadiya Plus Salatiga includes several learning models (1) Playing games, (2) Fun Learning, (3) Quantum Teaching, (4) Multiple Intelligence, (5) Problem solving base. Mean while, MI Ma’arif Mangunsari occupies the learning models of (1) Neuro Language Program, (2) Learning with music, (3) learning environment modification. The implementation of creative and cooperative learning models in those three schools is by organizing extracurricular activities. In this aspect, SD Muhammadiyah Plus has (1) Language club, HizbulWaton/Scout Movement, (2) Scout movement to create confident characters. Meanwhile Likewise, MI Ma’arif Mangunsari Salatiga trains the students to write song lyrics. Penelitian ini berjudul penerapan model pembelajaran berbasis neurosains dalam pembentukan karakter berpikir kreatif dan kerjasama (Studi pada SD Muhammadiyah Plus, dan MI Ma`arif Mangunsari Kota Salatiga) tahun 2017/2018. Penelitian ini bertujuan mengungkap bagaimana penerapan model pembelajaran berbasis neurosains pada SD/MI Kota Salatiga (SD Muhammadiah Plus dan MI Ma`arif Mangunsari Kota dan bagaimana pembentukan karakter berpikir kreatif  dan kerjasama dalam pembelajaran berbasis neurosains pada sekolah tersebut. Pendekatan yang dipakai dalam penelitian inia dalah penelitian kualitatif untuk mendiskripsikan dan menganalisis tentang fenomena, peristiwa proses pembelajaran di tiga sekolah tersebut. Hasil penelitian ini menunjukkan bahwa penerapan model pembelajaran berbasis neurosains pada SD Muhammadiyah Plus Kota Salatiga ada beberapa macam antara lain: (1) Model belajar anak dengan bermain, (2) Model Pembelajaran Fun Learning, (3) Pembelajaran Quantum Teaching, (4) Pembelajaran Multiple Intelegensi, (5) Pembelajaran berbasis masalah, di MI Ma`arif Mangunsari dalam penerapan pembelajaran adalah menggunakan (1) Neuro Language Program, (2) Media musik dalam belajar, (3) Pergantian warna/suasana. Sedangkan penerapan model pembelajaran kerjasama dan berpikir kreatif pada tiga sekolah tersebut adalah melalui kegiatan ekstra kurikuler yaitu: (1) Club Bahasa, Hizbul Waton/pramuka, (2) Kepanduan untuk menumbuhkan jiwa pemberani, sedangkan, di MI Ma`arif Mangunsari Kota Salatiga dengan cara anak dilatih agar mampu membuat lirik lagu.
Downstreaming of Cassava into Functional Foods Based on Analog Rice in Sukoharjo Village, Ngaglik District, Sleman Regency, Yogyakarta Ichlasia Ainul Fitri; Nafida Hetty Marhaeni; Saptya Fajar Pertiwi; Agus Setiyoko
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol 7 No 1 (2023): Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : Dewan Pimpinan Daerah (DPD) Perkumpulan Dosen Indonesia Semesta (DIS) Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36339/je.v7i1.708

Abstract

Indonesia is one of the countries with a high consumption of rice-based paddy, where rice has a high glycemic index. The Women Farmers Group (KWT Ngudi Makmur) in the Sukoharjo Village area, Ngaglik, Sleman, Yogyakarta as a partner has started producing various local agricultural products such as bananas and cassava into flour. Based on observations, partners have an experienced of declined in production and sales as a result of the pandemic situation, and there is still a lack of diversification of food based on local ingredients due to difficulties in carrying out other innovations in food processing. This also increases the number of unemployed and reduces community empowerment. The mentoring step is carried out with the observation stage, providing counseling and training to all KWT members in making various healthy food preparations based on local agriculture, inviting partners to re-examine the production process and record the components of raw materials, tools, labor, packaging until they are ready for market. The production process flow is examined jointly by the service team and partners. The results obtained show that partners are able to apply each stage of making analog rice. In the meantime, a product sensory test has been carried out by KWT members and several members of the public and the product results are acceptable.
Pelatihan Tertib Administrasi dan Manajemen Keuangan Pada Kelompok Wanita Tani Sewagati Gamping Yogyakarta Ika Wulandari; Agus Setiyoko; Rani Dwi Lestari
Jurnal Pengabdian kepada Masyarakat Nusantara Vol. 4 No. 3 (2023): Jurnal Pengabdian kepada Masyarakat Nusantara (JPkMN)
Publisher : Sistem Informasi dan Teknologi (Sisfokomtek)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55338/jpkmn.v4i3.1436

Abstract

This training aims to increase the understanding of members and management of KWT Sewagati Gamping, Sleman Yogyakarta regarding orderly administration, bookkeeping and simple financial management. Before the community service activities were carried out, KWT Sewagati did not yet have good records of activity administration, finance, bookkeeping and simple financial management. The method of service is training and mentoring. The training activities were held on July 9 2023 by presenting 15 management and members of the KWT Sewagati group. After the training activities, assistance was also provided to KWT Sewagati management in terms of financial and activity records. Evaluation of activities is carried out using pre-test and post-test as well as monitoring activities. After the training and mentoring there was an increase in participants' understanding of the orderly administration of activities to 84%, the level of participants' understanding of orderly financial administration increased to 82%. The increase in participants' understanding of business financial management was 80% and the participants' understanding of simple financial bookkeeping increased to 80%. Overall the activity was successful because it exceeded the target of the Service Team, where the target success rate was at least 70%. Currently KWT Sewagati already has an activity administration and financial administration book, and has implemented it in group activities.
Karaktersitik Fisik dan Kimia Nugget Daging Itik Terpilih dengan Perlakuan Curing dalam Nanokapsul Jus Kunyit Agus Setiyoko; - Sundari; AnAnastasia Mamilisti Susiati 1
Prosiding Seminar Nasional Unimus Vol 3 (2020): Optimalisasi Hasil Penelitian dan Pengabdian Masyarakat Menuju Kemandirian di Tengah P
Publisher : Universitas Muhammadiyah Semarang

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Abstract

Daging itik memiliki beberapa kelemahan, diantaranya rendahnya harga jual, tekstur daging liat serta tingginya kadarlemak pada daging dibandingkan dengan ayam broiler. Kandungan asam lemak tidak jenuh pada daging yang tinggi mengakibatkan  terjadinya off-flavor yg lebih cepat disebabkan karena  proses oksidasi. Berdasarkan uraian tersebutmaka diperlukan diversifikasi olahan dan perlakuan untuk meningkatkan nilai jual dan memperbaiki kualitas dagingitik. Tujuan dari  penelitian ini adalah untuk mengetahui sifat  fisik dan sifat kimia dari nugget daging itik denganperlakuan curing terpilih. Daging itik yg dipakai asal menurut 10 ekor itik hibrida jantan  dengan kisaran umur 6-8minggu. Penelitian ini menggunakan metode rancangan acak lengkap (RAL) pola faktorial menggunakan faktorvariasi konsentrasi nanokapsul jus kunyit 0%, 1%, 2%, 3%  dan lama waktu curing 0, 5, 10, 20 menit. Parameter yangdianalisa meliputi uji kesukaan daging itik curing metode Hedonic Test. Perlakuan terpilih berdasarkan uji kesukaanselanjutnya dilakukan analisa fisik berupa tekstur (hardness, cohesiveness &  chewiness), analisa kimia mencakup :kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat serta analisa aktivitas antioksidan. Berdarkan hasilpenelitian diperoleh bahwa daging itik hibrida dengan perlakuan terpilih menurut uji kesukaan adalah  dengan curingmenggunakan 2% nanokapsul jus kunyit dengan lama waktu curing selama 5 menit. Nugget terpilih ini mempunyaikarateristik fisik : hardness 175,73 N, cohesiveness 0,61 N,  chewiness 101,83 N,  karaktersitik kimia sebagai berikut: kadar air 46,55 (%bb), kadar abu 1,37 (%bb), kadar protein 17,55 (%bb), kadar lemak 11,24 (%bb), Kadarkarbohidrat by difference 23,29 (%bb) dan aktivitas  antioksidan 5,09  RSA. Kata Kunci : Curing, Itik hibrida, nugget, nanokapsul, jus kunyit
PRODUKSI DAN PENGOLAHAN AYAM-KUB TULANG LUNAK DENGAN METODE CURING NANOKAPSUL JUS KUNYIT SEBAGAI PANGAN FUNGSIONAL Sundari Sundari; Agus setiyoko; A. Mamalisti Susiati
Panrita Abdi - Jurnal Pengabdian pada Masyarakat Vol. 8 No. 1 (2024): Jurnal Panrita Abdi - Januari 2024
Publisher : LP2M Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/pa.v8i1.22224

Abstract

Samben hamlet is one of 14 hamlets in Argomulyo village. Some of its residents are members of the “Antik_Mulya” food group which is the partner of this community service program. KUB- Chickens are livestock now widely developed by the community in Samben hamlet. Chicken-KUB production has weaknesses such as low meat content and more dominant bone composition, high-fat content, fishy smell, and tougher meat. The purpose of this activity is to increase the members’ knowledge to produce better quantity and quality of meat and also new skills regarding the diversification of processed KUB chicken. The problems experienced by partners include 1) Lack of knowledge and skills regarding diversification of processed KUB chickens, 2) Lack of knowledge and skills of farmers in making chicken feed 3) Lack of understanding of KUB chicken’s health management including sanitation and vaccination. The solutions to these problems are: 1) Training on functional soft bone KUB- chicken processing with turmeric nanocapsules curing treatment to increase the selling value of the product. 2) Training and counselling on the manufacture of animal feed with turmeric nanocapsules feed additives to produce animal feed from local and healthier ingredients and reduce the use of synthetic antibiotics. 3) Business management training and especially livestock health including sanitation and vaccination. Implementation methods include socialization, technology dissemination, evaluation, and monitoring. The result of this service is an increase in partner knowledge from 55% to 85%, from the skill aspect it has increased from 45% to 88%, and from the business management aspect, it has also increased from 50% to 78%. The technology provided is very easy to apply as evidenced by a high rating from the community of 75%.  ---  Dusun Samben salah satu dari 14 dusun di Argomulyo, sebagian warganya tergabung dalam kelompok Boga “Antik_Mulya” yang  menjadi khalayak mitra program pengabdian masyarakat ini. Ayam-KUB merupakan ternak yang sekarang banyak dikembangkan oleh masayarakat di dusun Samben. Produksi ayam-KUB memiliki kelemahan seperti rendahnya kandungan daging serta komposisi tulang yang lebih dominan, kandungan lemak yang tinggi, berbau amis serta daging lebih alot. Tujuan dari kegiatan ini adalah agar mitra mampu menghasilkan kuantitas dan kualitas daging yang lebih baik serta memiliki keterampilan mengenai diversifikasi olahan ayam KUB agar dapat diterima oleh konsumen. Permasalahan yang dialami oleh mitra antara lain: 1) Kurangnya pengetahuan dan ketrampilan mengenai diversifikasi olahan ayam-KUB, 2) Kurangnya pengetahuan dan ketrampilan peternak dalam pembuatan pakan, serta 3) Masih rendahnya pemahaman mengenai manajemen kesehatan ternak ayam KUB meliputi sanitasi dan vaksinasi. Solusi yang diberikan  adalah: 1) Pelatihan pengolahan ayam_KUB tulang lunak yang fungsional dengan perlakuan curing nanokapsul kunyit untuk meningkatkan nilai jual produk. 2) Pelatihan dan penyuluhan pembuatan pakan ternak dengan aditif pakan nanokapsul kunyit untuk menghasilkan pakan ternak dari bahan lokal yang lebih sehat dan mengurangi penggunaan antibiotik sintetis.  3) Pelatihan manajemen usaha dan juga manajemen kesehatan ternak meliputi sanitasi dan vaksinasi. Hasil dari pengabdian ini adalah meningkatnya pengetahuan mitra tentang pengetahuan produksi pakan dan kesehatan ternak mitra meningkat dari 55% menjadi 80%, keterampilan mitra dalam memproduksi ayam KUB tulang lunak dengn metode curing juga meningkat dari 45% menjadi 88% serta menajeman usaha mitra juga mengalami peningkatan dari 50% menjadi 78%.  Selain itu tingkat kemudahan mengenai teknologi yang diberikan memperoleh penilaian yang tinggi dari mitra sebesar 75%.
Co-Authors - Sundari . Sundari A. Mamalisti Susiati Agus Slamet Agus Slamet Amalia Wahyuningtyas AnAnastasia Mamilisti Susiati 1 Anastasia Mamilisti Susiati Ardhi Arief Setiawan Bayu Kanetro Djagal Wiseso Marsono Fety Andrianing Yuliani Ichlasia Ainul Fitri Ika Wulandari Muhamad Nastain Nafida Hetty Marhaeni Nugraeni Nugraeni Nurdiarti, Rosalia Prismarini Rani Dwi Lestari Saptya Fajar Pertiwi Sri Anggrahini Sri Hartutik Sundari Sundari Tutut Dewi Astuti