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Dwi Sarbini
Universitas Muhammadiyah Surakarta
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Education Engineering Environmental Science Health Professions Immunology & microbiology Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Other

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IRON CONTENT, HARDNESS AND ACCEPTABILITY OF BISCUITS FROM COMPOSITE CASSAVA AND WHEAT FLOURS SUBSTITUTED WITH GREEN SPINACH FLOUR Rauf, Rusdin; Nurdiana, Nurdiana; Sarbini, Dwi
Jurnal Kesehatan Vol 11, No 1 (2018): Jurnal Kesehatan
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/jurnal kesehatan.v11i1.6067

Abstract

The main cause of the high prevalence of iron deficiency anemia of children in Indonesia is the low intake of iron. Green spinach flour as a source of iron can be used as a substitution material in the manufacture of biscuits. The purpose of the study was to evaluate the effect of green spinach flour substitution on iron, hardness and acceptance levels of biscuits from composite cassava flour and wheat flour. The research was conducted by substituting the green spinach flour with various levels of 0%, 2.5%, 5% and 7.5%. The biscuits were then tested for the iron using Atomic Absorption Spectrophotometer (AAS), hardness using texture analyzer and acceptability. The results indicated that there was a substitution effect of green spinach flour to iron and acceptability of biscuits, whereas, there was no effect on the hardness. The higher the substitution of green spinach flour, the higher the iron level of the biscuit. The highest iron level was displayed by biscuit with the substitution of 7.5%, which was 89.82mg/kg. The hardness of biscuits was not affected by the substitution of green spinach flour. The range of biscuit hardness levels was between 2592.16g - 3985.83g. Biscuit with 5% substitution of green spinach flour gave the highest acceptability. The iron requirement of Indonesian school-age children (7-9 years) can be fulfilled by consuming biscuits (5% green spinach flour) as much as 14 grams or equivalent to 3 pieces of biscuit for a day.
The Regional Partnership Program in Jumantono Sub-District, Karanganyar Regency Muhtadi, Muhtadi; Rauf, Rusdin; Sarbini, Dwi; Rustiono, Dedy
Journal of Community Services and Engagement Volume 1, No.1, December 2018
Publisher : Muhammadiyah University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1393.346 KB)

Abstract

Jumantono Subdistrict, Karanganyar Regency is an area that has been developed as a center for livestock and agriculture in Karanganyar Regency. The most dominant agricultural and plantation products from Jumantono sub-district are cassava and durian. The Regional Partnership Program (PKW) activities in Jumantono sub-district are focused on two fields, namely First, agriculture and animal husbandry, handling the environment due to animal odor and feces, through the application of clean livestock by utilizing biogas installations which can also be used for cheap household energy sources, and production of organic fertilizers that can be utilized in agricultural and plantation activities. Second, for fields based on economic aspects, it is directed to elevate the potential of local Jumantono plants, namely cassava and durian. Potential of cassava will be developed starting from the aspect of cultivation with the selection of good cassava seeds and the development of grafting cassava which can provide an average yield of 30-70 kg / tree. This paper reports on the PKW activities in Jumantono that were carried out in March d November 2018, specifically about skills in production and development of business based on cassava processing and other products by SMEs in Jumantono. Partners of PKK groups in Ngunut and Kebak villages, after being taught how to cultivate and maintain cassava, were then trained on the manufacture of various processed cassava. The mentoring process carried out on partners starts from the way of making Mocaf flour, various processed cassava and about the packaging design of cassava processed products. The expected output of this PKW activity is the realization of more productive agriculture or cassava cultivation and diversification of various cassava-based processed products. Improvements in the appearance of labels and packaging, as well as the development of marketing products from Ngunut and Kebak villages have also been carried out in this PKW activity.
IRON CONTENT, HARDNESS AND ACCEPTABILITY OF BISCUITS FROM COMPOSITE CASSAVA AND WHEAT FLOURS SUBSTITUTED WITH GREEN SPINACH FLOUR Rauf, Rusdin; Nurdiana, Nurdiana; Sarbini, Dwi
Jurnal Kesehatan Vol 11, No 1 (2018): Jurnal Kesehatan
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/jk.v11i1.6998

Abstract

The main cause of the high prevalence of iron deficiency anemia of children in Indonesia is the low intake of iron. Green spinach flour as a source of iron can be used as a substitution material in the manufacture of biscuits. The purpose of the study was to evaluate the effect of green spinach flour substitution on iron, hardness and acceptance levels of biscuits from composite cassava flour and wheat flour. The research was conducted by substituting the green spinach flour with various levels of 0%, 2.5%, 5% and 7.5%. The biscuits were then tested for the iron using Atomic Absorption Spectrophotometer (AAS), hardness using texture analyzer and acceptability. The results indicated that there was a substitution effect of green spinach flour to iron and acceptability of biscuits, whereas, there was no effect on the hardness. The higher the substitution of green spinach flour, the higher the iron level of the biscuit. The highest iron level was displayed by biscuit with the substitution of 7.5%, which was 89.82mg/kg. The hardness of biscuits was not affected by the substitution of green spinach flour. The range of biscuit hardness levels was between 2592.16g - 3985.83g. Biscuit with 5% substitution of green spinach flour gave the highest acceptability. The iron requirement of Indonesian school-age children (7-9 years) can be fulfilled by consuming biscuits (5% green spinach flour) as much as 14 grams or equivalent to 3 pieces of biscuit for a day.
PENGARUH BAHAN PENSTABIL TERHADAP SIFAT FISIKO-KIMIA YOGHURT YANG DIBUAT DARI TEPUNG KEDELAI RENDAH LEMAK (THE EFFECT OF STABILIZERS ON THE PHYSICO-CHEMICAL PROPERTIES OF YOGHURT MADE FROM LOW-FAT SOYBEAN FLOUR) Rauf, Rusdin; Sarbini, Dwi
Prosiding Seminar Biologi Vol 9, No 1 (2012): Seminar Nasional IX Pendidikan Biologi
Publisher : Prodi Pendidikan Biologi FKIP UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (418.121 KB)

Abstract

ABSTRAK   Tujuan dari penelitian ini adalah untuk mengevaluasi sifat fisik dan kimia yoghurt yang dibuat dari tepung kedelai rendah lemak dengan penambahan variasi bahan penstabil. Kedelai diolah menjadi tepung kedelai, kemudian dilakukan ekstraksi minyak menggunakan pelarut hexana untuk mengurangi kadar lemaknya. Bahan penstabil yang ditambahkan yaitu pati singkong, pati jagung, dan gelatin pada konsentrasi 1%, 1,5%, dan 2%. Data dianalisis menggunakan GLM-univariate dan anova satu arah, yang dilanjutkan dengan Duncan pada taraf 5%. Hasil penelitian menunjukkan bahwa ada  pengaruh konsentrasi bahan penstabil terhadap total asam yoghurt. Konsentrasi bahan penstabil yang rendah menunjukkan total asam yang rendah, yaitu S-1% (3,15%), J-1% (3,2%), dan G-1% (3,17%). Jenis bahan penstabil dan konsentrasinya berpengaruh terhadap pH, viskositas, dan syneresis yoghurt. Level pH terendah diberikan oleh yoghurt J-2% yaitu 4,12. Viskositas tertinggi ditunjukkan oleh yoghurt S-2%, yaitu 169,26 cP. Syneresis tertinggi diberikan oleh yoghurt S-1% (52,46%).   Kata Kunci: yoghurt, kedelai, penstabil, pH, keasaman, viskositas, syneresis.
PENGHAMBATAN AKTIFASI NFκ κκ κB OLEH CAPE (CAFFEIC ACID PHENETHYL ESTER), KOMPONEN AKTIF MADU LEBAH (HONEYBEE HIVES),PADA HUVEC’S (HUMAN UMBILICAL VEIN ENDOTHELIAL CELLS) YANG DIPAPAR LDL TEROKSIDASI Rohman, Mohammad Saifur; Rastini, Endah Kusuma; Sarbini, Dwi; A W, Titi; Widodo, Widodo; Sargowo, Djanggan
Jurnal Kedokteran Brawijaya Vol 22, No 1 (2006)
Publisher : Fakultas Kedokteran Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (948.806 KB) | DOI: 10.21776/ub.jkb.2006.022.01.1

Abstract

The high prevalence of cardiovascular morbidity and  mortality caused by complication of atherosclerosisneeds an optimal effort to prevent the atherosclerosis progression and complication. Atherogenesis is a chronicinflammatory process which could be prevented via the inhibitionof NF?B, a known key transcription factor involved in inflammatory process. An active component of honeybee hives, CAPE (Caffeic Acid Phenethyl Ester), is believed to inhibit inflammatory process via the inhibition of NF?B activation. However, it remains uncertain whetherCAPE inhibits NF?B activation in endothelial cells. This study therefore was aimed to examine the molecular mechanism of CAPE mediated NF?B inactivation in OxLDL-treated HUVEC?s. Immunohistochemistry using p50 antibody was applied to detectthe migration of NF?B (p50-p65 complex) from inactive form in cytoplasmto active form in nucleus.
PENGEMBANGAN DEWI MENARI SEBAGAI DESA WISATA TANON LERENG GUNUNG TELOMOYO DI KECAMATAN GETASAN, KABUPATEN SEMARANG Fuadi, Djalal; Suharjo, Suharjo; Ratih, Koesoemo; Utami, Ratnasari Diah; Sarbini, Dwi
Buletin KKN Pendidikan Vol. 2, No. 1, Juli 2020
Publisher : Fakultas Keguruan dan Ilmu Pendidikan, Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/bkkndik.v2i1.11268

Abstract

Dusun Tanon lereng gunung Telomoyo Kecamatan Getasan, kabupaten Semarang memiliki potensi Desa wisata (Dewi) menari yang dicanangkan  sejak tahun 2012. Dewi yang menjadi salah satu destinasi wisata yang khas dan unik, dengan sajian paket hiburan menari oleh masyarakat dusun Tanon, disamping pagelaran seni, dolanan tradisional, wisata pembelajaran (outbond), wisata psikoterapi dll belum dikelola secara maksimal dan profesional. Seiring dengan perkembangan usaha paket wisata di desa menari Tanon, persoalan penataan lingkungan, pengembangan potensi untuk produksi industri kreatif, dan pengelolaan peternakan yang bersih perlu menjadi perhatian. Kegiatan Ipteks bagi Desa Mitra (IbDM) ini, difokuskan pada dua kegiatan. Pertama, bidang lingkungan dan kedua, kegiatan berbasis pada aspek ekonomi dalam mengangkat potensi tanaman lokal, yaitu pegagan dan sayur-sayuran. Pendampingan penataan lingkungan asri, pengelolaan peternakan bersih dan pengembangan usaha hasil pertanian berbasis potensi lokal, dapat menambah daya tarik dan kenyamanan pengunjung untuk menikmati suasana pedesaan, meningkatkan jumlah pengunjung, meningkatkan pendapatan masyarakat melalui pembelian produk-produk olahan kreatif dari masyarakat, yang muaranya adalah peningkatan kesejahteraan dan kualitas hidup masyarakat di desa wisata, serta terwujudnya pengelolaan dan pengembangan desa wisata yang lebih menarik dan kreatif, pengelolaan peternakan yang bersih, dikembangkan pertanian produktif serta diversifikasi aneka produk olahan berbasis potensi lokal.
PENGARUH BAHAN PENSTABIL TERHADAP SIFAT FISIKO-KIMIA YOGHURT YANG DIBUAT DARI TEPUNG KEDELAI RENDAH LEMAK (The Effect of Stabilizers On the Physico-chemical Properties of Yoghurt Made From Low-Fat Soybean Flour) Rauf, Rusdin; Sarbini, Dwi
Proceeding Biology Education Conference: Biology, Science, Enviromental, and Learning Vol 9, No 1 (2012): Prosiding Seminar Nasional IX Biologi
Publisher : Universitas Sebelas Maret

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

Abstract

ABSTRAK   Tujuan dari penelitian ini adalah untuk mengevaluasi sifat fisik dan kimia yoghurt yang dibuat dari tepung kedelai rendah lemak dengan penambahan variasi bahan penstabil. Kedelai diolah menjadi tepung kedelai, kemudian dilakukan ekstraksi minyak menggunakan pelarut hexana untuk mengurangi kadar lemaknya. Bahan penstabil yang ditambahkan yaitu pati singkong, pati jagung, dan gelatin pada konsentrasi 1%, 1,5%, dan 2%. Data dianalisis menggunakan GLM-univariate dan anova satu arah, yang dilanjutkan dengan Duncan pada taraf 5%. Hasil penelitian menunjukkan bahwa ada  pengaruh konsentrasi bahan penstabil terhadap total asam yoghurt. Konsentrasi bahan penstabil yang rendah menunjukkan total asam yang rendah, yaitu S-1% (3,15%), J-1% (3,2%), dan G-1% (3,17%). Jenis bahan penstabil dan konsentrasinya berpengaruh terhadap pH, viskositas, dan syneresis yoghurt. Level pH terendah diberikan oleh yoghurt J-2% yaitu 4,12. Viskositas tertinggi ditunjukkan oleh yoghurt S-2%, yaitu 169,26 cP. Syneresis tertinggi diberikan oleh yoghurt S-1% (52,46%).   Kata Kunci: yoghurt, kedelai, penstabil, pH, keasaman, viskositas, syneresis.
Daya Serap Air Sebagai Acuan untuk Menentukan Volume Air dalam Pembuatan Adonan Roti dari Campuran Tepung Terigu dan Tepung Singkong Rusdin Rauf; Dwi Sarbini
agriTECH Vol 35, No 3 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (729.17 KB) | DOI: 10.22146/agritech.9344

Abstract

Cassava flour substitution in the dough preparation often result in dough that is not properly hydrated. The purpose of the research was to determine the proper water volume in making dough from wheat flour and cassava flour mixtures. The research was conducted by analyzing amylograph characteristic and water absorption capacity of wheat flour and cassava flour mixtures. The water absorption was used as a reference to determine the volume of water in the dough preparation of mixed flours. Then, the elongation properties of the doughs were measured. Amylograph data indicated that wheat flour displayed a higher temperatur stability than cassava flour. The more portion of cassava flour, the lower its thermal stability. The water absortion of cassava flour was higher than wheat flour. The increasing of water absorbtion, in line with the increasing of cassava flour portion, which gave a linear trend, R= 0.972. Based on the technique of proportional to water absorption in determine the water volume, the biggest tensile strength of dough was revealed by wheat flour:cassava flour 100:0 and 90:10. However, the highest strain displayed by dough of wheat flour:cassava flour 100:0.ABSTRAKSubstitusi tepung singkong dalam pembuatan adonan roti seringkali menghasilkan adonan yang tidak terhidrasi dengan baik. Tujuan dari penelitian ini adalah untuk menentukan volume air yang tepat dalam pembuatan adonan dari campuran tepung terigu dan tepung singkong. Penelitian dilakukan dengan menganalisis sifat amilografi dan daya serap air dari campuran tepung terigu dan tepung singkong. Data daya serap air dijadikan acuan dalam penentuan volume air pada pembuatan adonan dari campuran tepung terigu dan tepung singkong. Kemudian dilakukan analisis elongasi adonan. Hasil amilografi menunjukkan bahwa tepung terigu lebih stabil terhadap panas dibanding tepung singkong. Makin besar porsi penambahan tepung singkong, semakin kecil stabilitas panasnya. Tepung singkong menunjukkan daya serap air yang lebih tinggi dibanding tepung terigu. Peningkatan daya serap air dari campuran tepung, seiring dengan peningkatan porsi tepung singkong, yang memberikan kecenderungan linear, dengan nilai R = 0,972. Berdasarkan teknik proporsional dengan daya serap air dalam menentukan volume air, tensile strength terbesar diberikan oleh adonan dari tepung terigu:tepung singkong 100:0 dan 90:10. Sedangkan strain tertinggi ditunjukkan oleh adonan campuran tepung terigu:tepung singkong 100:0.
IRON CONTENT, HARDNESS AND ACCEPTABILITY OF BISCUITS FROM COMPOSITE CASSAVA AND WHEAT FLOURS SUBSTITUTED WITH GREEN SPINACH FLOUR Rusdin Rauf; Nurdiana Nurdiana; Dwi Sarbini
Jurnal Kesehatan Vol 11, No 1 (2018): Jurnal Kesehatan
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/jk.v11i1.6998

Abstract

The main cause of the high prevalence of iron deficiency anemia of children in Indonesia is the low intake of iron. Green spinach flour as a source of iron can be used as a substitution material in the manufacture of biscuits. The purpose of the study was to evaluate the effect of green spinach flour substitution on iron, hardness and acceptance levels of biscuits from composite cassava flour and wheat flour. The research was conducted by substituting the green spinach flour with various levels of 0%, 2.5%, 5% and 7.5%. The biscuits were then tested for the iron using Atomic Absorption Spectrophotometer (AAS), hardness using texture analyzer and acceptability. The results indicated that there was a substitution effect of green spinach flour to iron and acceptability of biscuits, whereas, there was no effect on the hardness. The higher the substitution of green spinach flour, the higher the iron level of the biscuit. The highest iron level was displayed by biscuit with the substitution of 7.5%, which was 89.82mg/kg. The hardness of biscuits was not affected by the substitution of green spinach flour. The range of biscuit hardness levels was between 2592.16g - 3985.83g. Biscuit with 5% substitution of green spinach flour gave the highest acceptability. The iron requirement of Indonesian school-age children (7-9 years) can be fulfilled by consuming biscuits (5% green spinach flour) as much as 14 grams or equivalent to 3 pieces of biscuit for a day.
Pengembangan Dewi Menari sebagai Desa Wisata Tanon Lereng Gunung Telomoyo di Kecamatan Getasan, Kabupaten Semarang Djalal Fuadi; Suharjo Suharjo; Koesoemo Ratih; Ratnasari Diah Utami; Dwi Sarbini
Buletin KKN Pendidikan Vol. 2, No. 1, Juli 2020
Publisher : Fakultas Keguruan dan Ilmu Pendidikan, Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/bkkndik.v2i1.11268

Abstract

Dusun Tanon lereng gunung Telomoyo Kecamatan Getasan, kabupaten Semarang memiliki potensi Desa wisata (Dewi) menari yang dicanangkan  sejak tahun 2012. Dewi yang menjadi salah satu destinasi wisata yang khas dan unik, dengan sajian paket hiburan menari oleh masyarakat dusun Tanon, disamping pagelaran seni, dolanan tradisional, wisata pembelajaran (outbond), wisata psikoterapi dll belum dikelola secara maksimal dan profesional. Seiring dengan perkembangan usaha paket wisata di desa menari Tanon, persoalan penataan lingkungan, pengembangan potensi untuk produksi industri kreatif, dan pengelolaan peternakan yang bersih perlu menjadi perhatian. Kegiatan Ipteks bagi Desa Mitra (IbDM) ini, difokuskan pada dua kegiatan. Pertama, bidang lingkungan dan kedua, kegiatan berbasis pada aspek ekonomi dalam mengangkat potensi tanaman lokal, yaitu pegagan dan sayur-sayuran. Pendampingan penataan lingkungan asri, pengelolaan peternakan bersih dan pengembangan usaha hasil pertanian berbasis potensi lokal, dapat menambah daya tarik dan kenyamanan pengunjung untuk menikmati suasana pedesaan, meningkatkan jumlah pengunjung, meningkatkan pendapatan masyarakat melalui pembelian produk-produk olahan kreatif dari masyarakat, yang muaranya adalah peningkatan kesejahteraan dan kualitas hidup masyarakat di desa wisata, serta terwujudnya pengelolaan dan pengembangan desa wisata yang lebih menarik dan kreatif, pengelolaan peternakan yang bersih, dikembangkan pertanian produktif serta diversifikasi aneka produk olahan berbasis potensi lokal.
Co-Authors A Anifatussaa'dah Andi Suhendi Anindya Rahmaningtyas Ardalia Rinanda Oktaviani Burhanudin Ichsan Dewi, Listiana Masyita Djalal Fuadi Djanggan Sargowo Djanggan Sargowo Djanggan Sargowo Emy Huriyati Endah Kusuma Rastini Erna Herawati Fahriza Mei Trihatmoko Faridita khoirun Nisa' Fidhia Nur Rifaini Fitriana Mustikaningrum Haliza Arzeti Nurseptiria Hamim Sadewa Haryoto Haryoto Haya Nabilah Utama Hidayah Karuniawati Ida Maesaroh Khusnul Khotimah Koesoemo Ratih Laila Dzafira Lina Ayu Kusumastuti M Saifur Rohman Mae Sri Hartati Wahyuningsih Mariska Sri Harlianti Marsilia Rosa Sinensis HI Mohammad Saifur Rohman Muhammad Saifur Rohman Muhtadi Muhtadi Muwakhidah Muwakhidah N Nurdiana Novi Gita Noer Febrian Nur Lathifah Mardiyati Nurdiana Nurdiana Nurdiana Nurdiana Raafika Studiviani Rahardian Surya Basusena Ratnasari Diah Utami Rini Dwi Puryaningtias Rizki Ainun Fitriani Rusdin Rauf Rustiono, Dedy S Suharjo Sayyidah Nurul Muslihah Suharjo Suharjo Tanti Azizah Sujono Tia Mella Citra Tista Ayu Fortuna Titi A W Umi Kurniawati Vitania Marsya Widodo Widodo Winda Wahyu Pratiwi