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All Journal Jurnal Gizi Jurnal Pangan dan Gizi PROSIDING SEMINAR NASIONAL Jurnal Prima Edukasia WARTA Jurnal Penelitian Humaniora Jurnal Kesehatan Ilmu Gizi Indonesia Argipa (Arsip gizi dan Pangan) Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat FoodTech: Jurnal Teknologi Pangan Poltekita: Jurnal Pengabdian Masyarakat Jurnal EMPATI (Edukasi Masyarakat, Pengabdian dan Bakti) Abdi Psikonomi JURNAL AGROINDUSTRI HALAL Proceeding ISETH (International Summit on Science, Technology, and Humanity) Prosiding University Research Colloquium Jurnal Kesehatan
Aan Sofyan
Universitas Muhammadiyah Surakarta
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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VARIASI PERSEPSI SISWA TERHADAP MAKNA HAKIKI DAN MAKNA KONTEKSTUAL KATA TOLERANSI DALAM KEHIDUPAN BERAGAMA Sufanti, Main; Sofyan, Aan; Sabardila, Atiqa; Rahmawati, Fitri Puji
Jurnal Penelitian Humaniora Vol 15, No 1: Februari, 2014
Publisher : Universitas Muhammadiyah Surakarta

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

Abstract

The purpose of this study is to describe: (1) students’ perception of the essential meaning of the word tolerance on religious life and (2) students’ perception of  the contextual meaning of the word tolerance in religious life. The subjects were high school students Muhammmadiyah 1 and  2 Surakarta, total number of students,  97. Data were collected with an open questionnaire and interviews and analyzed with interactive analysis. The results showed that (1) threre were thirteen variations of students’ perception of the essential meaning of the word tolerance in religious life, (2) there were nine students’ perception of the contextual meaning of religious tolerance. Most of the thirteen perceptions were substantially similar to those of the KBBI (2007), however, having shorter and different wordings. The perception that semantically the same substance is dealing with respect other religions, while those with different wordings but semantically the same are not to insult, criticize, or make fun of other people of different religions, to know and understand other religious life, no discrimination to others, a sense of mutual need between one individual to another individual, tolerant of others, caring for others, respect other religions, maintaining good relations between people, not overbearing, giving opportunity to others, living in harmony, and mutual assistance in the community. The perception of the meaning of the word tolerance varies contextually as the following: having exactly the same wordings, having different wordings but semanti cally the same, and having different contextual meanings.
UPAYA PENINGKATAN MUTU PRODUK RUJAK BUAH (LOTIS) PEDAGANG KAKI LIMA DI PABELAN KARTASURA Sofyan, Aan
WARTA WARTA LPM, Vol. 21, No. 1, Maret 2018
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2053.281 KB) | DOI: 10.23917/warta.v21i2.5209

Abstract

This dedication program is an effort to solve partner problems. Partners coupled in this devotion program is a fruit salad or lotis merchant. The problems faced by partners are lack of knowledge about hygiene and sanitation in food processing (fruit salad/lotis). This condition is seen among others from carts used every day to sell salad/lotis salad. Wooden wagon material with coated paint is a hazardous material for use in food processing. Coat that is used to coat wood is a non-food grade material that can be included in the food sold. The purpose of this IbM program is to help partners improve wagon conditions by designing carts with safer materials by the principle of sanitation and food safety in food processing. Also, the purpose of this program is to increase knowledge about hygiene and sanitation for partners; this is done by providing reading media in the form of booklets that contain guidelines on the application of the principles of hygiene, sanitation and good food security in food processing. The next goal is to raise awareness of the partners always to maintain personal hygiene so that the opportunities of contamination from humans to food can be reduced or eliminated.
PEMBERDAYAAN ANAK YATIM DAN IBU RUMAH TANGGA AISYIYAH MELALUI PROGRAM PELATIHAN BERCOCOK TANAM DAN PENGOLAHAN PRODUK MAKANAN BERBASIS SINGKONG Huda, Nurul; Sofyan, Aan; Ngatono, Ngatono
WARTA WARTA LPM, Vol. 21, No. 2, September 2018
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1517.348 KB) | DOI: 10.23917/warta.v21i2.5816

Abstract

Partners in the implementation of this community empowerment program is an orphan cared by Yayasan Panti Asuhan Keluarga Muhammadiyah (PAKYM) and homemakers who are members of the organisation Aisyiyah branch Laweyan Surakarta. Community empowerment program that has been done is to provide training cultivation of cassava plants and training of cassava-based food making. Training given to orphans in the form of cultivation practice of superior cassava crop. Training begins with the selection of cassava seeds, land preparation, and planting of cassava seeds. While the training provided to the members of Aisyiyah members is in the form of food processing training based on cassava. The purpose of this program is to provide entrepreneurial supplies for orphans with the hope of having an entrepreneurial spirit. Similarly, the practice of food processing based on cassava aims to provide skills for the Aisyiyah members in the desire to pioneer side business that can help increase family income.
VARIASI PERSEPSI SISWA TERHADAP MAKNA HAKIKI DAN MAKNA KONTEKSTUAL KATA TOLERANSI DALAM KEHIDUPAN BERAGAMA Sufanti, Main; Sofyan, Aan; Sabardila, Atiqa; Rahmawati, Fitri Puji
Jurnal Penelitian Humaniora Vol 15, No 1: Februari, 2014
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/humaniora.v15i1.782

Abstract

The purpose of this study is to describe: (1) students? perception of the essential meaning of the word tolerance on religious life and (2) students? perception of  the contextual meaning of the word tolerance in religious life. The subjects were high school students Muhammmadiyah 1 and  2 Surakarta, total number of students,  97. Data were collected with an open questionnaire and interviews and analyzed with interactive analysis. The results showed that (1) threre were thirteen variations of students? perception of the essential meaning of the word tolerance in religious life, (2) there were nine students? perception of the contextual meaning of religious tolerance. Most of the thirteen perceptions were substantially similar to those of the KBBI (2007), however, having shorter and different wordings. The perception that semantically the same substance is dealing with respect other religions, while those with different wordings but semantically the same are not to insult, criticize, or make fun of other people of different religions, to know and understand other religious life, no discrimination to others, a sense of mutual need between one individual to another individual, tolerant of others, caring for others, respect other religions, maintaining good relations between people, not overbearing, giving opportunity to others, living in harmony, and mutual assistance in the community. The perception of the meaning of the word tolerance varies contextually as the following: having exactly the same wordings, having different wordings but semanti cally the same, and having different contextual meanings.
KUALITAS SENSORIS DAN AKTIVITAS ANTIOKSIDAN SELAI UMBI BIT (Beta Vulgaris L.) DENGAN PENAMBAHAN VARIASI KONSENTRASI LABU KUNING (Cucurbita moschata) Sofyan, Aan; Afida, Wilia
FoodTech: Jurnal Teknologi Pangan Vol 2, No 1 (2019): Mei (2019)
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (790.226 KB) | DOI: 10.26418/jft.v2i1.37361

Abstract

Diversification of food products is an effort in order to realize a food security. Indonesia has a variety of food sources that can be developed into various food products. One of the available food sources is beetroot, which can be used to make jam products. Jam is a processed food product that is usually made by cooking fruit that contains pectin and the addition of sugar and acids. Source of pectin that can be used in the process of making jam is pumpkin. This study aims to determine the antioxidant activity and sensory quality of beetroot jam with the addition of pumpkin. The experimental design uses a completely randomized design with variations in the treatment of pumpkin addition by 0% (LK10), 15% (LK15), 30% (LK30), and 45% (LK45). Static analysis using the Kruskal Wallis test, to see the effect of treatment of the analyzed parameters. The results of antioxidant activity testing using DPPH method on beetroot jam with the addition of pumpkin by 0%, 15%, 30%, and 45% respectively were 53.33%, 43.31%, 40.38%, and 35 99%. The panelists' preference test showed the effect of adding different yellow pumpkins on beetroot jam on the acceptability score of taste and texture, while for other acceptability parameters both color, aroma, and overall did not show any influence. Overall, the most preferred jam product is beetroot jam with 45% pumpkin.
KATERING EDUKATIF SEBAGAI UPAYA PEMENUHAN GIZI SEIMBANG BAGI SISWA MI MUHAMMADIYAH KARANGGAYAM SIMO BOYOLALI Muwakhidah, Muwakhidah; Widiyaningsih, Endang Nur; Sofyan, Aan; Kinzki, Hyraianda Essyana; Khaqiqi, Zahrotun
Jurnal EMPATI (Edukasi Masyarakat, Pengabdian dan Bakti) Vol 3, No 2 (2021): Jurnal Empati
Publisher : Universitas Muhammadiyah Gombong

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26753/empati.v3i2.631

Abstract

Pengelolaan katering sekolah yang kurang sehat, akan menyebabkan permasalahan kesehatan pada anak akan mempengaruhi pertumbuhan dan perkembangan anak. Pengelolaan katering sekolah yang kurang memenuhi syarat gizi seimbang juga akan mempengaruhi daya konsentrasi belajar anak di sekolah. Disamping mempengaruhi faktor  gizi dan kesehatan anak, pengelolaan katering dan katering sekolah juga akan berdampak pada prestasi belajar anak sekolah. Permasalahan yang ada di MIM Karanggayam meliputi  (1) Pengetahuan pengelola katering kurang terhadap keamanan pangan maupun jenis-jenis jajanan sehat, (2) Pengelola katering belum memiliki ketrampilan membuat jenis-jenis jajanan yang sehat, yang disukai siswa dan dapat memenuhi kebutuhan gizi, (3) Katering belum memiliki sarana untuk mendukung pengolahan makanan seperti blender dan peralatan masak.  Kegiatan yang dilaksanakan yaitu edukasi tentang gizi seimbang dan makanan jajanan anak sekolah, perencanaan menu catering sekolah dan  hygiene dan sanitasi makanan. Edukasi ini berjalan lancar dan antusias peserta baik dengan banyak pertanyaan yang diajukan seputar pengelolaan catering sekolah dan makanan seimbang bagi siswa sekolah, juga tentang hygiene sanitasi makanan. Hasil evaluasi nilai post test cukup baik dengan nilai rata-rata yaitu 71.2. selain edukasi kepada guru dan pengelolaan catering, juga dilakukan pemasangan media poster tentang gizi seimbang dan makanan jajanan sehat anak sekolah di masing-masing kelas sehingga media ini dapat meningkatkan pengetahuan siswa tentang gizi seimbang dan makanan jajanan anak sekolah. Kegiatan ini dilanjutkan dengan pemberian peralatan mengolah makanan, paket jajanan sehat dan lemari aluminium tempat meletakan peralatan /tempat makan siswa agar tidak terkontaminasi debu dan kotoran. Kegiatan ini juga memberikan support agar pengelolaan catering menjadi lebih baik lebih hygienis dan tertata rapi serta lebih sehat sesuai dengan kebutuhan gizi siswa sekolah.
Kadar Zat Besi (Fe) dan Daya Terima Flakes Talas (Colocasia esculenta (L.) Schott) dengan Substitusi Bayam (Amaranth sp.) Aan Sofyan; Naziela Eldiana Husna AZ
Jurnal Gizi Vol 8, No 2 (2019): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (559.095 KB) | DOI: 10.26714/jg.8.2.2019.95-105

Abstract

Flakes is a type of practical cereal food product that can be used for breakfast. Flakes product development is needed to improve physical, chemical and nutritional quality characteristics. Taro as a source of local food can be processed for basic ingredients of flakes. The combination of taro and spinach is expected to be an alternative diversification of flakes products that can be a source of Fe and can be accepted by panelists. The purpose of this study is to analyze the levels of Fe in taro flakes products with spinach substitution. The study was conducted by making variations oftaro-based flakes with different percentages of spinach paste substitution, namely: SB1 (100: 0); SB2 (90:10); SB3 (80:20); SB4 (70:30). The results of the analysis of iron flakes content in a row are 20.56; 25.83; 30.77; and 34.25 mg/kg, while the results of the acceptability analysis showed that flakes with spinach substitution of 0% (SB1) was more acceptable both in the aspect of aroma, taste, texture, color, and overall.Keyword: flakes, taro, spinach, iron, acceptability
MODIFIKASI AGAR-AGAR DENGAN UBI JALAR UNGU DAN SUBSTITUSI PEMANIS ALAMI DAUN STEVIA Kun Harismah; Linda Fatmawati; Ismaae Yusoh; Choirul Huda Septianto; Denny Vitasari; Aan Sofyan; Ahmad Muhammad Fuadi
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2015: Prosiding Bidang MIPA dan Kesehatan The 2nd University Research Colloquium
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (130.186 KB)

Abstract

The present study has been conducted to formulate novel pudding based using a mixture of agar (Gracilaria sp), purple sweet potato (Ipomoea batatas) and cinnamon aroma by replacing sucrose partly with stevia. Five different treatments of purple sweet potato agar were prepared with sucrose/Stevia ratios of 100:0, 25:50, 50:50, 25:75, and 0:100. All the products were evaluated by sensory evaluators. Test results showed that organoleptic test by taste, aroma, texture, and color of the highest value obtained on variations sweet potato agar with a concentration of stevia 50 % (sucrose and stevia 1:1).Keywords: Agar, cinnamon, purple sweet potato, stevia
PEMBERDAYAAN ANAK YATIM DAN IBU RUMAH TANGGA AISYIYAH MELALUI PROGRAM PELATIHAN BERCOCOK TANAM DAN PENGOLAHAN PRODUK MAKANAN BERBASIS SINGKONG Nurul Huda; Aan Sofyan; Ngatono Ngatono
WARTA LPM WARTA LPM, Vol. 21, No. 2, September 2018
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/warta.v21i2.5816

Abstract

Partners in the implementation of this community empowerment program is an orphan cared by Yayasan Panti Asuhan Keluarga Muhammadiyah (PAKYM) and homemakers who are members of the organisation Aisyiyah branch Laweyan Surakarta. Community empowerment program that has been done is to provide training cultivation of cassava plants and training of cassava-based food making. Training given to orphans in the form of cultivation practice of superior cassava crop. Training begins with the selection of cassava seeds, land preparation, and planting of cassava seeds. While the training provided to the members of Aisyiyah members is in the form of food processing training based on cassava. The purpose of this program is to provide entrepreneurial supplies for orphans with the hope of having an entrepreneurial spirit. Similarly, the practice of food processing based on cassava aims to provide skills for the Aisyiyah members in the desire to pioneer side business that can help increase family income.
UPAYA PENINGKATAN MUTU PRODUK RUJAK BUAH (LOTIS) PEDAGANG KAKI LIMA DI PABELAN KARTASURA Aan Sofyan
WARTA LPM WARTA LPM, Vol. 21, No. 1, Maret 2018
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/warta.v21i2.5209

Abstract

This dedication program is an effort to solve partner problems. Partners coupled in this devotion program is a fruit salad or lotis merchant. The problems faced by partners are lack of knowledge about hygiene and sanitation in food processing (fruit salad/lotis). This condition is seen among others from carts used every day to sell salad/lotis salad. Wooden wagon material with coated paint is a hazardous material for use in food processing. Coat that is used to coat wood is a non-food grade material that can be included in the food sold. The purpose of this IbM program is to help partners improve wagon conditions by designing carts with safer materials by the principle of sanitation and food safety in food processing. Also, the purpose of this program is to increase knowledge about hygiene and sanitation for partners; this is done by providing reading media in the form of booklets that contain guidelines on the application of the principles of hygiene, sanitation and good food security in food processing. The next goal is to raise awareness of the partners always to maintain personal hygiene so that the opportunities of contamination from humans to food can be reduced or eliminated.
Co-Authors A.A. Ketut Agung Cahyawan W Adam Pri Afandi Afida, Wilia Agung Setya Wardana Ahmad Muhammad Fuadi Alya Alvionita Sukma Amalia Jati Mahanani Ambarwati Aprilia Putri Wulandari Arita Wulandari Astrid Luthfi Rizkediani Atiqa Sabardila Choirul Huda Septianto Damayanti, Elok Denny Vitasari Desy Evi Oktaviana Ega Mukti Wandani Elida Soviana Eni Purwani Feny Rosilia Nurhayati Fitri Puji Rahmawati Fitriana Mustikaningrum Hasna Nadila Ika Mukti Virgiyanti Ismaae Yusoh Joy Astro Khaqiqi, Zahrotun Kinzki, Hyraianda Essyana Kun Harismah Laras Pratiwi Lina Agustina, Lina Linda Fatmawati Lovina Rizki Haya Main Sufanti Maulidyah Indira Hasmarini Muhammad Arif Nafira Alifianita Naziela Eldiana Husna AZ Ngatono Ngatono Ngatono, Ngatono Nur Aini Nurul Huda Nurul Huda Pramudya Kurnia Retno Kusuma Wardani Rhisma Nasita Sianti Salma Widya Azhari Salma Widya Azhari Setyaningrum Rahmawaty Shella Salsa Bella Sinta Dewi Siti Subariyatun Soniya Nur Asyifa Sudrajah Warajati Kisnawaty Suparti Suparti Syagita Wahyu Nur Ramadhoni Tengku Farizan Izzi Che Ku Jusoh Thoha Syaifudin Zuhri Tiara Putri Kusumawardani Tsaltsa Rizqa Maulida Udik Budi Wibowo Widiyaningsih, Endang Nur Yumna Choirunnisa Yuniarti