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All Journal Rekayasa Mesin Pembangunan Pedesaan agriTECH Berdikari: Jurnal Pengabdian Masyarakat Indonesia Jurnal Pembelajaran Pemberdayaan Masyarakat (JP2M) Media Ekonomi Indonesian Journal of Food Technology
Mustaufik
Universitas Jenderal Soedirman
Agriculture, Biological Sciences & Forestry Arts Humanities Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Mechanical Engineering Social Sciences Other

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PEMANFAATAN PENGGUMPAL ALAMI EKSTRAK BUAH NENAS PADA PEMBUATAN TAHU DARI KEDELAI VARIETAS SLAMET UTILITY OF NATURAL COAGULANT EXTRACTED FROM PINEAPPLE IN TOFU PROCESSED FROM SLAMET VARIETY SOYBEAN , Mustaufik; Sitoresmi, Ike
Pembangunan Pedesaan Vol 5, No 1 (2005)
Publisher : Pembangunan Pedesaan

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Abstract

The study aimed at obtaining the appropriate concentration of natural coagulant from pineapple extract, extraction ratio for the best quality tofu, and comparison of tofu quality. Split-Split Plot Design was used with main plot were soybean variety (V1=Slamet and V2= import soybeans). The subplot was concentration of pineapple extract (K1= 1%, K2=1.5%, K3=2% v/v) and extraction ratio of soybeans and water (R1 = 1:6, R2 = 1:7, and R3 = 1:8 w/v). Results of the research showed that the optimum extract concentration in soybeans tofu processing was 1% (v/v) and the optimum ratio was 1:6 (w/v). Based on yield and texture, tofu from Slamet variety soybeans was better than the imported soybean but based on chemical composition, tofu from Slamet variety was relatively similar to tofu from import soybean. The best quality of soybeans tofu was produced from Slamet soybean with 1% (v/v) concentration of the extract and 1:6 (w/v) extraction ratio, with physicochemical and organoleptic characteristic as followed: 26.664% (db) protein, 5.797% (db) lipid, 0.9% (db) ash, 74.501% (wb) water, 9.696% (wb) or 96.96 g/1000 ml yield, 21.75 mm/g/dt texture, and 6.55 pH.
PENGGUNAAN CAMPURAN BAKTERI ASAM LAKTAT DAN KHAMIR SEBAGAI FLAVOURING AGENT PADA SARI BUAH MENGKUDU TERFERMENTASI THE USE OF LACTIC ACID BACTERIA AND YEASTS COMBINATION AS FLAVOURING AGENT IN FERMENTED NONI JUICE Handayan, Isti; , Mustaufik
Pembangunan Pedesaan Vol 6, No 3 (2006)
Publisher : Pembangunan Pedesaan

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Abstract

Fermentation in this research was aimed to reduce, remove or recover unpleasant smell and taste of noni juice. The treatment factors were combination of lactic acid bacteria and yeasts, consisting of Lactobacillus acidophillus: Saccharomyces cerevisiae (K1), L. acidophillus: Kluyveromyces marxianus (K2), L. casei: S. cerevisiae (K3) and L. casei: K. marxianus (K4), with fermentation times of 0, 3, 5, and 7 days. The result of this research were: different combination of lactic acid bacteria and yeasts caused significantly decreased of pH and increased of alcohol content, but not significant on the vitamin C content. The biggest decreased on the pH resulted from L. casei: K. marxianus (K4), on the other hand the biggest increased on the alcohol content resulted from L. acidophilus: K marxianus (K2). During fermentation, decrease of pH, vitamin C content and increase on the alcohol content were significant, resulted in the 0 and 3 days of fermentation. The counts of lactic acid bacteria and yeasts increased during 3 days fermentation but after this reduction. Sensory test showed that combination of lactic acid bacteria and yeasts and fermentation times were significant to the odor, flavour, taste and preference. Combination of L. acidophilus: K marxianus (K2) with 5 days fermentation resulted in the best of the noni juice preference.
Pengaruh Penambahan Rempah dan Bentuk Minuman terhadap Aktivitas Antioksidan Berbagai Minuman Tradisional Indonesia Aisyah Tri Septiana; Mohammad Samsi; Mustaufik Mustaufik
agriTECH Vol 37, No 1 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (549.174 KB) | DOI: 10.22146/agritech.17001

Abstract

Indonesia traditional beverages such as minuman jahe, kunyit asam, beras kencur, and minuman temulawak are usually made with the addition of spices. They can be served in the form of  liquid or powder. This research was aimed to study the effect of  the beverage type, addition of spices, and the form of product on their antioxidant activity. The type of sugar used in this study was palm sugar juice. Total phenolic contents were measured to  indicate the level of antioxidants. Measurement of antioxidant  activity was conducted by analyzing malonaldehyde from linoleic  acid and capturing capacity of DPPH radical. The results showed  that Indonesian traditional beverage could inhibit the oxidation of linoleic acid and capture free radicals. Free radical capturing  capacity of curcuma beverage greater than other beverages, but  the malonaldehyde (MDA) inhibitor effect was not different. Total phenolic content of curcuma tended to be higher than the other traditional beverages. The addition of spices could raise the level  of total phenolic content in beverages and increase free radical  trapping capacity. Drying the beverages into powder could reduce the levels of total phenolic content and but did not reduce the  antioxidant activity. ABSTRAKMinuman tradisional Indonesia seperti minuman jahe, kunyit  asam, beras kencur, dan minuman temulawak biasanya dibuat  dengan tambahan berbagai rempah. Minuman tersebut dapat  disajikan dalam bentuk cair maupun serbuk. Penelitian ini  bertujuan untuk mengetahui pengaruh jenis minuman,  penambahan rempah tambahan, dan bentuk minuman terhadap aktivitas antioksidan minuman. Jenis gula yang ditambahkan  adalah gula nira. Jenis antioksidan yang diuji adalah total fenolik. Pengukuran aktivitas antioksidan dilakukan dengan uji  penghambatan malonaldehid dan kapasitas penangkapan radikal  DPPH. Hasil penelitian menunjukkan bahwa minuman  tradisional Indonesia dapat menghambat oksidasi asam linoleat dan menangkap radikal bebas. Kapasitas penangkapan radikal  bebas oleh minuman temulawak lebih besar dibandingkan  minuman yang lain tetapi kemampuan penghambatan  malonaldehid (MDA) oleh minumaan tradisional tidak berbeda.  Total fenolik minuman temulawak cenderung lebih besar  dibandingkan minuman tradisional yang lain. Penambahan  rempah-rempah dapat meningkatkan kadar total fenolik  minuman dan meningkatkan kapasitas penangkapan radikal  bebas. Pembuatan minuman serbuk pada penelitian ini dapat  menurunkan kadar total fenolik tetapi tidak menurunkan aktivitas antioksidan.
DAMPAK PROGRAM IbPE BAGI UKM GULA KELAPA DI KABUPATEN BANYUMAS PROVINSI JAWA TENGAH Suliyanto Suliyanto; Weni Novandari; Mustaufik Mustaufik
Media Ekonomi Media Ekonomi : Vol 17 No 1 Januari 2017
Publisher : Lembaga Publikasi Ilmiah dan Penerbitan (LPIP)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/medek.v17i1.1760

Abstract

IbPE program aims to increase the export growth of SMEs Coconat-Sugar through increased production, increased sales, improved quality of coconut sugar accompanied by increased management of activity. This program was conducted by the method of training, mentoring and enhance production facilities according with a target of SMEs Ngudi Lestari and SMEs Lestari Jaya in Kalisalak Village, Kebasen sub-district, Banyumas district during the years 2014-2016. Based on the differences analysis in performance of SMEs was concluded there is an increased performance of SMEs based on the indicators of the amount of production, turnover, export, labor, and there is an increase in production management , human resource management, financial management. Keyword : Coconut Sugar, Small Medium Enterprises, IbPE
REKAYASA DAN UJI PERFORMAN-SI KOMPOR LPG BERTEKANAN DENGAN TUNGKU SERBUK KAYU PADA PRODUKSI GULA KELAPA KRISTAL Abdul Mukhlis Ritonga; Mustaufik Mustaufik; Andrian Andrian
Jurnal Rekayasa Mesin Vol. 13 No. 2 (2022)
Publisher : Jurusan Teknik Mesin, Fakultas Teknik, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/jrm.v13i2.1072

Abstract

Crystal coconut sugar is a local Indonesian food product that has enormous potential, not only domestically but also abroad. The temperature and cooking time in the production of ant sugar are things that need to be considered because they are related to the efficiency and quality of ant sugar products. Therefore, the required fuel has a high-efficiency value so as to produce high-quality ants. This study aims to compare the performance and energy efficiency as well as the quality of ant sugar products produced from cooking sap using a pressurized LPG stove with a sawdust-fueled stove. Parameters measured include temperature and production time, production rate, yield, fuel consumption rate, fuel demand, fuel cost, energy efficiency, physicochemical and sensory parameters. The method used in this research is an experimental method with the object of research namely coconut sap. Coconut sap used from coconut plantations in Gandatapa Village. From the data analysis carried out, the results showed that the sap cooked with a pressurized LPG stove had a higher energy efficiency (43.29%) compared to the sawdust-fueled stove (13.83%), but in terms of the quality produced using the stove LPG NPSO and furnace can produce granulated sugar with quality standards according to SNI 01-3743-1995.
Engineering in the Production of Crystal Coconut Sugar Enriched with Vitamin A and its Preference Tests for Consumers Mustaufik Mustaufik
Indonesian Journal of Food Technology Vol 2 No 1 (2023): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.ijft.2023.2.1.9106

Abstract

Coconut sugar is a food product that has the potential to be fortified with Vitamin A. This study aims to assess the quality of crystalline coconut sugar with vitamin A and test its preference for consumers. The experimental design used Split Plot Design with two treatment factors and 4 replications. The first treatment as the Main Plot (Main Plot) is the type of raw material for crystalline coconut sugar, which consists of 2 variations, namely: M1 = pure sap, and M2 = printed coconut sugar + 5% granulated sugar. The second treatment as a sub-plot was the proportion between palm oil as a solvent and carrots as a source of carotene (Vitamin A), which consisted of 3 variations, namely: S1= 1 : 1 (v/b), S2 = 1 : 2 (v/b), and S3= 2 : 1 (v/b). Physicochemical data were analyzed by F test and followed by 5% DMRT test, while organoleptic properties data were analyzed by Friedman test and followed by multiple comparison test. The best treatment was analyzed by the effectiveness index method. The results showed that a good raw material for producing crystalline coconut sugar with low reducing sugar content and high sucrose content was pure coconut sap. The proportion between palm oil and carrots which can produce crystalline coconut sugar with high levels of carotene (pro vitamin A) is 1 : 2 (v/b). The treatment combination that can produce crystalline coconut sugar with vitamin A with quality according to SNI-SII No.0268-85 is the treatment of the type of raw material for crystalline coconut sugar from pure coconut sap and the proportion of palm oil as a solvent with carrots as a source of carotene 1 : 2 ( v/b). This combination of treatments produced crystalline coconut sugar with physicochemical and organoleptic properties as follows: carotene content of 9.015 mg/100g of material or the equivalent of 752 RE (Retinol equivalent), water content of 3.617 percent, total sugar content of 81.071 percent, sucrose content of 75.627 percent, sugar content 5.434 percent reduction, 0.753 percent ash content and 0.197 percent water insoluble material content, "very smooth" texture, "creamy" color, "strong" coconut aroma, "not felt" carrot unpleasant smell and level of consumer acceptance (preference) "like".
Pengembangan Sistem Aquaponik Pada Budidaya Ikan Integratif Sebagai Upaya Peningkatan Pendapatan Petani Abdul Mukhlis Ritonga; Masrukhi; Mustaufik
Berdikari: Jurnal Pengabdian Masyarakat Indonesia Vol. 5 No. 2 (2023): Berdikari: jurnal Pengabdian Masyarakat Indonesia
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/bjpmi.05.02.2

Abstract

Aquaponics is an agricultural system that combines fisheries cultivation and plant cultivation, especially vegetables without soil media (hydroponics). By choosing aquaponics, we will be able to harvest 2 crops at once, namely fresh fish and vegetables. The general purpose of this service activity is to introduce to the community, especially the Jangkarbelet Fish Farmer group about integrated agriculture such as aquaponics. The specific aim is to maximize the vacant land around the pond so that it is more productive and not slum and to help the community's economy, especially the Fish Farmer group by applying aquponics by harvesting fresh fish and vegetables. This activity was carried out for 8 months at the Jangkarbelet Fish Farmer Group Grumbul Takom RT 09/02, Karanggintung Village, Sumbang District, Banyumas Regency. This aquaponic technology community service activity uses the consulting method. The activity in this method is an approach, then counseling, training and coaching is given and finally there is ongoing evaluation and monitoring from the program implementer. The results of the activity show that the application of integrated agriculture through aquaponics technology can be accepted by partner groups. There is an increase in the knowledge and skills of group partners, especially regarding aquaponics technology and this PKM program is able to help the economy of the Fish Farmer group from the results of integrated fish and vegetable cultivation.
Edukasi pembukuan keuangan pada poklahsar menggunakan buku kas sederhana Ulfah Nurdiani; Mustaufik; Wahyu Adhi Saputro
Jurnal Pembelajaran Pemberdayaan Masyarakat (JP2M) Vol. 4 No. 2 (2023): Jurnal Pembelajaran Pemberdayaan Masyarakat (JP2M)
Publisher : Universitas Islam Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33474/jp2m.v4i2.20696

Abstract

Permasalahan umum yang masih dialami oleh kelompok usaha adalah mengenai pencatatan keuangan. Permasalahan ini dikarenakan kurangnya pengetahuan dari sumber daya manusia yang ada. Desa Panembangan merupakan wilayah dengan sektor pertanian dan perikanan sangat baik di Kabupaten Banyumas. Desa Panembangan juga memiliki kelompok pengolah dan pemasar Ikan (Poklahsar) yang mengalami permasalahan mengenai pembukuan keuangan. Maka dari itu kegiatan pengabdian ini memiliki tujuan untuk memberikan edukasi dan sosialisasi pembukuan keuangan terhadap poklahsar yang ada di Desa Panembangan menggunakan aplikasi buku kas. Sosialisasi dan edukasi pembukuan keuangan dilakukan dengan pemberian materi terlebih dahulu kemudian dilanjutkan dengan diskusi dan tanya jawaban. Metode yang digunakan dalam kegiatan pengabdian ini adalah service learning. Sosialisasi dan edukasi menjadi hal yang penting dilakukan untuk mengatasi permasalahan yang terjadi pada tiga poklahsar yang ada di Desa Panembangan. Pembiasaan diri untuk melakukan pencatatan keuangan juga menjadi perhatian penting dan harus dilakukan bagi pengelola maupun anggota kelompok poklahsar. Kegiatan pengabdian ini dilakukan dengan pemberian materi terlebih dahulu di awal kemudian diselingi dengan diskusi dan tanya jawab dengan peserta kegiatan pengabdian. Peserta kegiatan pengabdian mengakui bahwa dengan adanya kegiatan pengabdian akan mengupgrade skills dari masing-masing individu dalam pemahaman berbagai macam hal baru. Rencana tindak lanjut dari kegiatan ini adalah penggunaan sistem informasi akuntansi dalam pembukuan keuangan yang bisa diterapkan oleh poklahsar Desa Panembangan.
Co-Authors Aisyah Tri Septiana Andrian Andrian Ike Sitoresmi Isti Handayan Masrukhi Mohammad Samsi Ritonga, Abdul Mukhlis Suliyanto Suliyanto Ulfah Nurdiani Wahyu Adhi Saputro Weni Novandari