Article Per Year (5 Year)
p-Index From 2019 - 2024
2.677
P-Index
This Author published in this journals
All Journal Jurnal Masyarakat Merdeka (JMM) Jumat Pertanian: Jurnal Pengabdian Masyarakat AGARICUS: Advances Agriculture Science & Farming Sigmagri Newton : Networking And Information Technology Agrosaintifika: Jurnal Ilmu-Ilmu Pertanian Exact Paper In Compilation (EPIC)
Miftachul Chusnah
Universitas KH. A. Wahab Hasbullah
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Environmental Science Social Sciences Other

Published : 18 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 18 Documents
Search

 1   2 
Characteristics of Yoghurt Drink With Addition of Sweet Starfruit Extract (Averrhoa carambola) Anggi Indah Yuliana; Vindia Nur Azlina; Miftachul Chusnah
AGARICUS: Advances Agriculture Science & Farming Vol. 2 No. 2 (2022): October
Publisher : LPPM Universitas KH. A. Wahab Hasbullah

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Sweet star fruit (Averrhoa carambola) is a horticultural product that is rich in fiber, potassium, phosphorus, and vitamin C. Sweet star fruit can be processed into derivative products to increase economic value, one of which is a yogurt drink. This study aimed to determine the effect of adding the concentration of sweet star fruit extract in yogurt drink on the characteristics of yogurt drink which includes organoleptic tests, pH, and total lactic acid bacteria. The organoleptic assessment in this study used a non-factorial Completely Randomized Design with treatments K0: without sweet star fruit extract, K1: addition of 5% star fruit extract, K2: addition of 10% sweet star fruit extract, and K3: addition of star fruit extract sweet 15%. Analysis of pH value and total lactic acid bacteria was carried out on all yogurt drink treatments. The results showed that yogurt drink with the addition of sweet star fruit extract 0%, 5%, 10%, and 15% did not have a significant effect on the organoleptic characters, namely the taste, smell, color, and texture of the yogurt drink. The higher the concentration of sweet star fruit extract in the yogurt drink increased the pH value but the total lactic acid bacteria contained in the yogurt drink was decreased.
Kelayakan Usaha dan Prospek Penjualan Furniture Mahoni (Swietenia mahagoni) di Sentra Pengerajin Furniture Mahoni Desa Wringinpitu Kabupaten Jombang Aisah Windiani Aisah; Dyah Ayu Sri Hartanti; Miftachul Chusnah; Siti Nur Qomariyah
AGROSAINTIFIKA Vol. 5 No. 1 (2022): November
Publisher : LPPM Universitas KH. A. Wahab Hasbullah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32764/agrosaintifika.v5i1.3187

Abstract

This study aims to determine the business feasibility and sales prospects of mahogany furniture in terms of the R/C ratio of furniture craftsmen in Wringinpitu Village, Jombang Regency. The location of this research was carried out purposively (purposive sampling) and was carried out from February to March 2022. The data collection technique used in data collection was primary data sourced from direct interviews with mahogany furniture craftsmen using a questionnaire. Data analysis used in this study is the analysis of costs, revenues, revenues, and the ratio of R/C. The results of sales in Wringinpitu Village in 2021 within a year average Rp. 129,825,000, every month the income of craftsmen has increased and decreased due to a decrease in the amount of raw materials, and a decrease in consumer purchasing power for furniture. The results of the analysis show that the total income from the prospect of selling mahogany furniture in Wringinpitu Village within one year is an average of Rp. 41,671,045. This shows that the mahogany furniture craft business in 2021 is good enough to run. The results of the feasibility analysis of the R/C/Ratio show that the prospect of selling mahogany furniture in Wringinpitu Village is 1.5, the result of the R/C ratio shows that it is feasible to work on. This can be seen from the total revenue with a total cost that is greater than one, which is 1.5 ˃ 1. The B/C Ratio analysis shows that the sales prospects for mahogany furniture are 0.5, the value of the B/C Ratio shows that < 1 then the business is not feasible to develop.
Pengaruh Substitusi Tepung Ubi Jalar Kuning Dan Kedelai Pada Kue Putu Ayu Sampurna Kabir By Khoir; Ambar Susanti; Miftachul Chusnah
Exact Papers in Compilation (EPiC) Vol 4 No 2 (2022): Mei 2022
Publisher : Unit Publikasi dan Jurnal Universitas KH. A. Wahab Hasbullah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32764/epic.v4i2.764

Abstract

The need for wheat flour in Indonesia is increasing along with the increasing types of processed flour. The purpose of this study was to determine the appropriate concentration of yellow sweet potato and soybean flour in order to obtain the putu ayu cake with good and favorable properties. This study used a one-factor Completely Randomized Design (CRD) with a comparison of the concentrations of wheat flour, yellow sweet potato, and soybean which consisted of four treatments, namely K (100%: 0%: 0%), L (50%: 40%: 10%), M (50%:45%:5%), and N (50%:35%:15%). Each treatment has a total flour weight of 250 grams. Data collection used a 15 panelist questionnaire method with 3 replications for each sample. Furthermore, scoring and analysis using ANOVA with further test BNT level 5%. The results showed that putu ayu cake in treatment M had a rather attractive color, delicious aroma, soft texture, and a slightly sweet savory taste, compared to treatment L which had a rather attractive color, delicious aroma, soft texture, and slightly sweet taste. The color N treatment is rather attractive, the aroma is rather pleasant, the texture is slightly rough, and the taste is slightly savory - slightly sweet. The best and preferred substitution of yellow sweet potato flour and soybean flour is treatment concentration M (45%:5%).
Edukasi dan Pelatihan Pembuatan Yoghurt Buah sebagai Peluang Usaha Berbasis Komoditi Lokal kepada Warga Desa Banjarsari, Jombang Miftachul Chusnah; Nurul Aini; Yessita Puspaningrum; Ana Mariatul Khiftiyah; Dyah Ayu Sri Hartanti; Anggi Indah Yuliana; Amrini Shofiani
Jumat Pertanian: Jurnal Pengabdian Masyarakat Vol. 3 No. 3 (2022): Desember
Publisher : LPPM Universitas KH. A. Wahab Hasbullah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32764/abdimasper.v3i3.3229

Abstract

Desa Banjarsari merupalam desa yang berada di Kecamatan Bandarkedungmulyo Kabupaten Jombang dengan hasil pertanian buah semangka dan melon sebagai komoditi utama. Pemanfaatan dan pengolahan buah semangka dan melon masih terbatas. Untuk itu, kegiatan edukasi dan pelatihan pembuatan yoghurt buah perlu dilakukan sebagai upaya untuk meningkatkan peluangg usaha warga Desa Banjarsari berbasis komoditi lokal. Kegiatan ini merupakan kerjasama antara dosen dan mahasiswa Fakultas Pertanian, Universitas KH. A. Wahab Hasbullah Jombang dengan warga Desa Banjarsari. Metode yang dilakukan pada kegiatan ini adalah tahap edukasi dan sosialisasi produk yoghurt buah, proses pembuatan yoghurt buah, proses pengemasan dan uji organoleptik dan yoghurt buah yang dihasilkan. Kegiatan pelatihan dilakukan pada Tanggal 13-15 November 2022 di Laboratorium Terpadu, Universitas KH.A, Wahab Hasbullah Jombang. Diharapkan melalui kegiatan ini, warga Desa Banjarsari memiliki kemampuan baru dalam memanfaatkan buah semangka dan melon sebagai komoditi lokal untuk diolah menjadi yoghurt buah yang kaya akan manfaat dan mampu menjadikan produk ini sebagai peluang bisnis yang menjanjikan.
Effect of Starter Amount to Sensory Characteristics Score of Fruit Yogurt Yessita Puspaningrum; Miftachul Chusnah; Nurul 'Aini; Ana Mariatul Khiftiyah; Dyah Ayu Sri Hartanti; Anggi Indah Yuliana; Agus Suhadi
AGARICUS: Advances Agriculture Science & Farming Vol. 2 No. 3 (2023): February
Publisher : LPPM Universitas KH. A. Wahab Hasbullah

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Fruit yogurt is a food product in the form of processed milk through a fermentation process using Lactobacillus bulgaricus and Streptococcus thermophilus bacteria, added with fruits. Yogurt quality is determined by the amount of starter added. This study aims to determine the effect of the amount of yogurt starter on the sensory characteristics score of watermelon, melon and golden melon yogurt. Three various amounts of yogurt starter were used in this research, namely 2%, 4%, and 6%. The starter was purchased from yogurt sold in the market. The starter consisted of Streptococcus thermophilus, Lactobacillus bulgaricus, L. acidophilus, and Bifidobacterium. Sensory properties consisting of color, aroma, texture and taste, were assessed by ten panelists by giving a score between 1-5. The results showed that the concentration of the starter could provide different scores of sensory characteristics. Watermelon yogurt made with 4% starter got the highest score for color, while the highest score for aroma was obtained by watermelon yogurt made with 6% starter. Watermelon yogurt made with 6% starter also got the highest score for texture, along with golden melon made with 4% starter. Based on the taste, the highest sensory characteristics score was obtained by yogurt without fruit that had been made with 4% starter.
Peningkatan Daya Saing PKK Desa Gongseng Jombang melalui Pelatihan Pengolahan Hasil Pertanian Miftachul Chusnah; Rohmat Hidayat; Vindia Nur Azlina Putri Syabila; Inayah Maulidiya Wulandari MZ; Hanif Mustopa; Anggi Indah Yuliana
Jumat Pertanian: Jurnal Pengabdian Masyarakat Vol. 4 No. 1 (2023): April
Publisher : LPPM Universitas KH. A. Wahab Hasbullah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32764/abdimasper.v4i1.3347

Abstract

Kegiatan pengabdian kepada masyarkat yang diwujudkan melalui pelatihan pengolahan hasil pertanian, jagung dan buah pisang, ini bertujuan untuk meningaktkan daya saing masyarakat melalui pengolahan hasil pertanian dalam bentuk olahan pangan talam jagung dan smoothies pisang. Metode pada pengabdian ini ialah menggunakan metode Aset Based Communities Development (ABCD). Metode ini merupakan salah satu model pendekatan dalam pengembangan masyarakat. Pendekatan ini menekankan pada inventarisasi aset dimasyarakat yang dinilai dapat mendukung kegiatan pemberdaaan masyarakat. Dalam metode ini terdapat empat metode yang harus dilalui, yaitu inkulturasi, design, define, dan refleksi. Khalayak sasaran pada kegiatan   ini   adalah   ibu-ibu   PKK desa Gongseng kecamatan Megaluh kabupaten Jombang. Kegiatan   ini   dijalankan pada Minggu, 2 Oktober 2022 bertempat di Balai Desa Gongseng dengan jumlah  peserta sekitar  25  orang. Narasumber yang telibat dalam program ini adalah dosen ahli dari Fakultas Pertanian Universitas KH. A. Wahab Hasbullah yang berpengalaman dan telah menguasai materi di bidang pengolahan hasil pertanian. Respon mitra dari pelatihan tersebut  menunjukkan  bahwa peserta  pelatihan  sangat  antusias  dalam  mengikuti  sosialisasi  pelatihan  yang  dilakukan dengan hasil angket menunjukkan sebagaian besar peserta dapat memahami dengan baik proses pengolahan hasil panen dan perlunya peningkatan masa edar produk yang masih relatif pendek.
Penerapan Sistem Budidaya Tanaman Sayuran pada Lahan Pekarangan dengan Teknik Hidroponik dan Vertikultur di Desa Sumberagung Megaluh Jombang Khusnul Khotimah; Nur Khafidhoh; Miftachul Chusnah; Rizqi Ramadhan; Rifda Amaliyah
Jumat Pertanian: Jurnal Pengabdian Masyarakat Vol. 4 No. 1 (2023): April
Publisher : LPPM Universitas KH. A. Wahab Hasbullah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32764/abdimasper.v4i1.3382

Abstract

Teknik tanam Hidroponik dan Vertikultur adalah konsep bertanam di lahan sempit. Konsep vertikultur sangat cocok dikembangkan di kompleks yang umumnya memiliki pekarangan terbatas. Dalam rangka meningkatkan kemandirian dan ketahanan pangan keluarga. maka dari itu  kegiiatan ini mengharapkan dengan inovasi sistem tanam hidroponik dan vertikultur yang saya sosialisasikan kepada masyarakat setempat dapat memotivasi untuk menanamnya dan mempraktekkannya dirumah. Hidroponik adalah budidaya pertanian tanpa menggunakan media tanah, sehingga hanya dijalankan dengan menggunakan air sebagai media pengganti tanah. Sehingga sistem bercocok tanam secara hidroponik dapat memanfaatakan lahan yang sempit. Pertanian dengan menggunakan sistem hidroponik tidak memerlukan lahan yang luas Berdasarkan pengabdian kepada masyarakat yang telah dilakukan dapat ditarik kesimpulan bahwa lahan pekarangan rumah yang terbatas khususnya pada rumah masyarakat desa Sumberagung Megaluh Jombang dapat memanfaatkan teknik tanam hidroponik dan vertikultur sebagai solusi memiliki kebun sayur sendiri yang lebih sehat dan segar, menghemat biaya pengeluaran, mengurangi pencemaran lingkungan, serta meningkatkan perekonomian. Metode Participatory Action Research (PAR) digunakan pada kegiatan sosialisasi dan pelatihan teknik tanam hidroponik dan vertikultur sebagai tolak ukur pendekatan kepada masyarakat dari program yang telah dilakukan, hasil dari angket responden dari data yang telah dihitung menggunakan rumus perhitungan prosentase, maka hasilnya bisa disimpulkan bahwa 95%  para peserta sangat antusias dengan pelatihan serta rasa ingin mencoba mengimplementasikan secara langsung.
Pengaruh Air Cucian Beras Terhadap Pertumbuhan Tanaman Cabai (Capsicum Frutescens) Nurul Aini; Yessita Puspaningrum; Ana Mariatul Khiftiyah; Miftachul Chusnah
AGROSAINTIFIKA Vol. 5 No. 2 (2023): Mei
Publisher : LPPM Universitas KH. A. Wahab Hasbullah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32764/agrosaintifika.v5i2.3664

Abstract

Rice washing water is household waste that is often wasted and is no longer used, even though rice washing water still contains nutrients in the form of vitamins A, C, B1, carbohydrates, phosphorus, potassium, magnesium, nitrogen and iron. Vitamin B1 (thiamin) dissolves in water when washing rice. Vitamin B1 contained in the water used to wash rice has a role in metabolism. The nutritional content in rice washing water can be used to support the growth and development of chili plants. In this study, rice washing water was used as liquid fertilizer for chili plants. The research design was a completely randomized design with the holding variable being the concentration of rice washing water (0%, 25%, 50% 75% and 100%) with 3 repetitions each. The data obtained were analyzed using SPSS Anava followed by Duncan's test. The results showed that the concentration of rice washing water at 100% was the treatment that had the best effect on the growth of chili plants (Capsicum frutescens).
Co-Authors Agus Suhadi Aisah Windiani Aisah Ambar Susanti Amrini Shofiani Ana Mariatul Khiftiyah Anang Muzakki Yazid Anggi Indah Yuliana Anggi Indah Yuliana Dessy Nur Fajriyah Dewi Masykuro Dyah Ayu Sri Hartanti Hanif Mustopa Inayah Maulidiya Wulandari MZ Khusnul Khotimah Kustia Eka Pratama M Ainul Yaqin M Isa Hilalurochmafa Mochammad Chumaidi Mohammad Sifa’ Dian Ramadhani Muhammad Al Faqih Nosma Firdaus Nur Ismianah Nur Khafidhoh Nur Laili Sa'adah Nurul 'Aini Nurul Aini Purbowo Purbowo Rifda Amaliyah Rifky Kumalasari Rizqi Ramadhan Rohmat Hidayat Sampurna Kabir By Khoir Siti Nur Qomariyah Triya Titin Aisiyaturrochiyah Vindia Nur Azlina Vindia Nur Azlina Putri Syabila Yessita Puspaningrum