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All Journal Jurnal Teknologi Industri Pertanian agriTECH SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Abdimas Umtas : Jurnal Pengabdian kepada Masyarakat Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) PRIMA: Journal of Community Empowering and Services Jurnal Pengabdian Pada Masyarakat Journal of Applied Agriculture, Health and Technology
Prakoso Adi
Program Studi Teknologi Hasil Pertanian, Sekolah Vokasi, Universitas Sebelas Maret
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Innovation of Spice Chocolate and Chocolate Derivatives as an Effort to Realize Self-reliance in Bodag Village Rizka Mulyani; Prakoso Adi; Dea Yoana Putri Damayanti; Dewi Irawati; Arum Puspa Maharani; Citra Bherly Fantika Wibowo; Ragil Siwi Puspa Khirana; Anisa Kurniawati; Bowis Fatwa Afif; Ceut Halimah Heca Wardani; Cindy Amelia; Hanifah Eka Cahyani; Amiwiti Fayyadh Islami Falih; Earlian Zaka Bintang Lazuardi
ABDIMAS: Jurnal Pengabdian Masyarakat Vol. 6 No. 1 (2023): ABDIMAS UMTAS: Jurnal Pengabdian Kepada Masyarakat
Publisher : LPPM Universitas Muhammadiyah Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35568/abdimas.v6i1.2817

Abstract

Cocoa is one of the biggest commodities in Madiun Regency. Cocoa has the potential to be developed into processed chocolate products that will become peculiar souvenirs of Madiun Regency. This potential has been utilized by the Village-Owned Enterprises (BUMDes) of Rumah Coklat Bodag, Bodag Village, Kare District, Madiun Regency. However, the lack of chocolate product innovation and the underutlillization of cocoa fat is still faced by this Village-Owned-Enterprises. The main purpose of this empowermwnt activity is to empower this BUMDes to innovate chocolate products and their derivatives, especially in utilizing the potential of spices and cocoa fat. In this empowerment activity, training and mentoring of chocolate production with the addition of spices (ginger, cardamom, and cloves), and training on making soap made from cocoa fat have been carried out. This training and mentoring has succeeded in creating innovative chocolate spices and soaps made from cocoa butter. These products can later can be a peculiar product of Madiun Regency. In addition, through this activity, counseling on food safety has also been carried out to increase the knowledge of the residents of Bodag village, so that the products produced by Bodag village have good quality. Based on observations made by the team, there was an increase in the knowledge of Bodag villagers regarding food safety after the counseling. This indicates that the transfer of knowledge regarding food safety has been successfully carried out by the team to the residents of Bodag village.
PENINGKATAN KUALITAS PRODUK GANDOS DI UKM NUR WAHID, SURAKARTA MELALUI PENERAPAN GOOD MANUFACTURING PRACTICES (GMP) DAN DIGITAL MARKETING Dian Rachmawanti Affandi; Prakoso Adi; Yenny Febriana Ramadhan Abdi; Rizka Mulyani; Rahmania Nur Afiah; Khusnul Khotimah; Anis Asmediana
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 7, No 1 (2023): March
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v7i1.13351

Abstract

ABSTRAKUKM Nur Wahid adalah produsen makanan lokal/tradisional sejak tahun 2010 yang  berlokasi di Kelurahan Banyuanyar, Kota Surakarta, Jawa Tengah. Berdasarkan hasil observasi yang telah dilakukan, fasilitas produksi yang digunakan UKM Nur Wahid cenderung belum memenuhi standar GMP atau dapat dikatakan belum layak dan cenderung rawan menimbulkan permasalahan keamanan pangan. Ketidaklayakan kondisi tempat produksi serta fasilitas peralatan yang sudah mulai usang dan berkarat mengakibatkan pengurusan P-IRT dari UKM Nur Wahid menjadi terhambat hingga saat ini, sehingga produk gandos dari UKM ini belum memiliki P-IRT. Permasalahan lain yang menjadi kendala adalah SOP proses produksi produk Gandos. UKM Nur Wahid belum memiliki SOP proses pembuatan gandos, sehingga menyebabkan mutu dari gandos yang diproduksi belum memiliki standar yang terukur. Selain itu, UKM Nur Wahid dalam melakukan kegiatan pemasaran masih mengandalkan metode konvensional, hal ini juga menjadi permasalahan yang dapat menghambat berkembangnya usaha kue Gandos ini.  Sebagai upaya dalam menyelesaikan masalah yang terjadi pada UKM Nur Wahid, maka Tim Pengabdian UNS bersinergi dengan UKM Nur Wahid untuk menyelenggarakan program (1) Pelatihan GMP untuk persiapan pengurusan sertifikat P-IRT, (2) Pendampingan penyusunan SOP produksi gandos, (3) Pelatihan Pemasaran produk menggunakan metode digital marketing. Tujuan dari kegiatan ini adalah meningkatkan kualitas produksi Gandos di UKM Nur Wahid. Kata kunci: gandos; implementasi; kue tradisional; pemasaran digital. ABSTRACTUKM Nur Wahid is a local/traditional food producer since 2010 which is located in Banyuanyar Village, Surakarta City, Central Java. Based on the results of observations that have been made, the production facilities used by UKM Nur Wahid tend not to meet GMP standards or can be said to be inadequate and prone to causing food safety problems. The inadequacy of the conditions of the production site and equipment facilities that were already worn out and corroded had resulted in the processing of P-IRT from UKM Nur Wahid being hampered until now, so that gandos products from this UKM did not yet have a P-IRT. Another problem that becomes an obstacle is the SOP for the production process of Gandos products. UKM Nur Wahid does not yet have an SOP for the process of making gandos, so that the quality of the gandos produced does not yet have measurable standards. In addition, Nur Wahid's UKM in carrying out marketing activities still relies on conventional methods, this is also a problem that can hinder the development of this Gandos cake business. As an effort to solve the problems that occurred in Nur Wahid's UKM, the UNS Service Team worked together with Nur Wahid's UKM to organize programs (1) GMP training in preparation for obtaining P-IRT certificates, (2) Assistance in preparing gandos production SOPs, (3) Training Product marketing uses digital marketing methods. The purpose of this activity is to improve the quality of Gandos production at UKM Nur Wahid. Keywords: gandos; implementation; traditional cake; digital marketing.
Diversifikasi Produk Jambu Air Wulung (Syzygium aqueum) Mewujudkan Desa Pranan, Sukoharjo sebagai Desa Wisata Choiroel Anam; Prakoso Adi; Rizka Mulyani; Yenny Febriana Ramadhan Abdi; Dininurilmi Putri Suleman
Jurnal Pengabdian Pada Masyarakat Vol 8 No 2 (2023): Jurnal Pengabdian Pada Masyarakat
Publisher : Universitas Mathla'ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30653/jppm.v8i2.272

Abstract

Desa Pranan yang terletak di Kecamatan Polokarto, Kabupaten Sukoharjo, Jawa Tengah ini sudah lama dikenal sebagai desa penghasil jambu biji. Salah satu jenis jambu yang dikenal di Desa Pranan adalah jambu wulung. Kandungan air pada jambu wulung air cukup banyak sehingga sangat digemari karena memberikan efek kesegaran saat dikonsumsi. Namun hal ini menimbulkan resiko bagi petani karena kadar airnya yang tinggi, jambu biji merupakan salah satu komoditas yang memiliki umur simpan yang pendek dan rawan rusak sehingga produknya tidak dapat lagi dikonsumsi oleh konsumen. Masalah lainnya, luasnya lahan yang dimiliki Desa Pranan menyebabkan melimpahnya jambu air saat musim panen tiba. Melimpahnya jambu air menyebabkan harga jambu biji turun pada puncak musim panen. Untuk mengatasi kedua permasalahan tersebut perlu dilakukan pengolahan lebih lanjut air jambu biji menjadi produk olahan seperti selai dan sirup. Pengolahan produk sudah dilakukan oleh PKK Desa Pranan seperti pengolahan selai dan ayrup namun belum optimal. Pengabdian ini bertujuan untuk mengembangkan masyarakat Kecamatan Sukoharjo tepatnya di Desa Pranan menjadi lebih mandiri dan berdaya dengan output munculnya diversifikasi produk olahan jambu biji seperti selai dan sirup untuk mendukung desa wisata Pranan. Pranan Village, located in Polokarto District, Sukoharjo Regency, Central Java, has long been known as a guava producing village. One type of guava known in Pranan Village is the guava wulung. The water content in the water guava wulung is quite a lot so it is very popular because it gives a freshness effect when consumed. However, this poses a risk for farmers because of its high moisture content, guava is one of the commodities that has a short shelf life and is prone to damage so that the product can no longer be consumed by consumers. Another problem, the extent of land owned by Pranan Village causes an abundance of water guava when the harvest season arrives. The abundance of water guava causes the price of guava to fall at the peak of the harvest season. In order to overcome these two problems, it is necessary to carry out further processing of guava water into processed products, such as jam and syrup. Product processing has been carried out by the Pranan Village PKK, such as processing jam and ayrup but not yet optimal. This service aims to develop the people of Sukoharjo District, precisely in Pranan Village to become more independent and empowered with the output of the emergence of diversification of processed guava products, such as jam and syrup to support the Pranan tourist village
Pemberdayaan Masyarakat melalui Pelatihan Digital Marketing pada UMKM Produk Pertanian di Desa Bodag, Madiun, Jawa Timur Prakoso Adi; Rizka Mulyani; Ardhiana Noor Hanifah Putri; Cindy Intan Saputri; Hanin Alfiyah; Jalasena Reswara Arkananta Widyadana; Khoirul Ma’rifah; Lutfia Nur Khabibah
PRIMA: Journal of Community Empowering and Services Vol 6, No 2 (2022): December
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/prima.v6i2.65249

Abstract

Community Empowerment through Digital Marketing Training in Agricultural Product SMEs in Bodag Village, Madiun, East Java. Micro, Small and Medium Enterprises (MSMEs) are often faced with problems related to the limited range of product marketing because they only use conventional marketing. One of the solutions is through digital marketing to expand the reach of product marketing and increase product sales. This community service aims to provide knowledge and increase the interest of MSMEs in Bodag Village in developing technology-based businesses through digital marketing, as well as assisting MSMEs in Bodag Village in implementing digital marketing. Digital marketing training and assistance for MSMEs in Bodag Village have been carried out. The training was attended by SMEs Rumah Coklat Bodag, Kopi Laksana SMEs, Kopi Selo Gedong SMEs, Keripik Selo Gedong SMEs, Keripik Pop Krip, and Keripik Kiya. The training begins with increasing MSME knowledge and continues with hands-on practice. From the training results, MSMEs' knowledge of digital marketing has increased from a score of 45.79 to 76.84. Regarding skills, it also showed positive results with indicators of the ability of MSME members in Bodag Village to make catalogues of food products, as well as Instagram and website content for. Both of these are indicators of the successful implementation of this program. In addition, the interest in implementing digital marketing in the marketing process by MSMEs in Bodag Village also indicates that the implementation of the program has succeeded in fulfilling the purpose of doing community service.
The potential of the addition of Secang wood extract on physico-chemical properties, antioxidant and antibacterial activities of goat-milk kefir as a functional food product Rizka Mulyani; Nurliyani Nurliyani; Indratiningsih Indratiningsih; Prakoso Adi
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 6, No 3 (2023)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2023.006.03.7

Abstract

This study aimed to improve the functional quality of goat-milk kefir by adding secang wood extract. The initial stage of the research was the extraction of secang wood using distilled water. Kefir is made by mixing secang wood extract and pasteurized goat milk with 5% kefir grains, then incubated at 25ÌŠC for 20 hours. Goat-milk kefir was then tested for physicochemical quality (i.e., total solids, water content, pH value, acidity value, viscosity, and alcohol content), microbiological quality (i.e., total lactic acid bacteria (LAB) and total yeast), organoleptic properties, antimicrobial activity against Escherichia coli and Staphylococcus aureus, and antioxidant activity. The results showed that the physicochemical quality of kefir with the addition of secang wood extract had an effect (p<0.05) on total solids, water content, pH value, acidity value, and viscosity. The results showed that the addition of secang wood extract 8% to goat-milk kefir has an antioxidant activity of 12.18% and an antibacterial activity by inhibiting Escherichia coli and Staphylococcus aureus 24.81mm and 18.95mm, respectively. These findings confirmed that goat-milk kefir, with the addition of secang wood extract, has the potential as a functional food.
Skrining Novel Prebiotik Selective Fermentation Initiator (SFI) Untuk Bakteri Probiotik Elektrogenik Kulit Prakoso Adi; Rizka Mulyani; John Jackson Yang
Journal of Applied Agriculture, Health, and Technology Vol. 1 No. 1 (2022): June
Publisher : Sekolah Vokasi, Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jaht.v1i1.261

Abstract

The ability of electrogenic bacteria to generate electricity has been widely reported. In some cases of bacteria, the electricity production comes from the bacterial fermentation process of SFI compounds by these bacteria. Later, the resulted electrons are transferred out from inside to extracellular recipient molecules. Among of these studies has shown the ability of gram-positive bacteria S. epidermidis ATCC 12228 in terms of SFI compounds utilization to increase bacterial electron production and its application in the medical field. Based on these studies, the discovery of new SFI compounds becomes interesting to be explored. In this study, a new SFI compound was screened from 24 different compounds. The screen was initiated by testing the ability of these compounds to increase the fermentation activity of S. epidermidis ATCC 12228 in a 96-well plate. Determination of SFI compound was carried out by checking the exclusivity of the compound to increase the fermentation activity of S. epidermidis ATCC 12228. The selected SFI compound was then tested for cytotoxicity against this bacterium and its ability to increase the electron production of S. epidermidis ATCC 12228 using a microbial fuel cell (MCF). This study was successfully demonstrated the non-toxic properties of p-coumaric acid, also the ability of this compound to increase the fermentation activity and electron production of S. epidermidis ATCC 12228. This research is expected to be the first step to find another novel SFI compounds that will be useful in certain fields in the future.
Produk Fermentasi Tradisional Indonesia Berbahan Dasar Pangan Hewani (Daging dan Ikan): A Review Rizka Mulyani; Prakoso Adi; John Jackson Yang
Journal of Applied Agriculture, Health, and Technology Vol. 1 No. 2 (2022): December
Publisher : Sekolah Vokasi, Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jaht.v1i2.473

Abstract

Indonesia as an archipelagic country is rich in ethnicity and culture. This condition causes Indonesia to have a lot of uniqueness, one of which is traditional food. Traditional foods are varied from traditional non-fermented foods to traditional fermented foods. Based on the essential ingredients, traditional fermented foods from Indonesia can be grouped into 2 types, plant-based, and animal-based fermented foods. Information about plant-based fermented foods has been widely discussed, one of which is tempeh. However, a comprehensive discussion of traditional animal-based fermented food products, especially meat and fish, is rarely found. Therefore, the discussion on this topic can be a new thing to provide information to the public about Indonesia's treasures from a culinary perspective. This review discusses several traditional fermented foods from Indonesia, such as shrimp paste (terasi), urutan, budik, bekasam, naniura, buntilan/bontot, and ikan peda. In most cases, these foods utilize lactic acid bacteria (LAB) for their manufacture. This article is expected to be able to complete information about traditional fermented food products from Indonesia, as well as to promote the treasures of culinary origins from Indonesia to the societies.
Effects of Konjac (Amorphophallus muelleri Blume) Flour Addition and Drying Time on the Crude Fiber and Texture Level of Instant Yellow Rice Choiroel Anam; Fitriyah Zulfa; Dininurilmi Putri Suleman; Yenny Febriana Ramadhan Abdi; Rizka Mulyani; Alfi Nur Rochmah; Prakoso Adi; Adinda Dwi Rahmawati
agriTECH Vol 44, No 2 (2024)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.83405

Abstract

Instant yellow rice is a traditional breakfast dish prepared using special technology for quick and practical cooking and a longer shelf life. Since rice has low crude fiber content as the main ingredient, substitution with local sources, such as konjac flour, can be made. Konjac flour is the powdered root of konjac plant, and it contains high crude fiber. Therefore, this study aimed to examine the texture and crude fiber properties of instant yellow rice with the addition of konjac flour. Furthermore, a completely randomized design (CRD) was used with two factors, namely variations in konjac flour concentration (2%, 3%, and 4%) and variations in drying time (5 hours, 6 hours, and 7 hours). Each sample was analyzed for the physical (hardness, stickiness and chewiness texture) and chemical characteristics (crude fiber content). The results showed that the konjac flour concentration had a significant (p<0.05) effect, while the drying time had no significant (p<0.05) effect on the physical and chemical characteristics of instant yellow rice. Therefore, 5 hours of drying might be enough for the rice processing. The addition of 2% konjac flour on instant yellow rice dried for 5 hours showed 2.48±0.50 a N of hardness texture, 5.53±0.07 c N stickiness texture, 4.59±0.02 a N chewiness texture, and 5.20% of crude fiber. Addition of 3% konjac flour on instant yellow rice dried for 5 hours showed 5.74±0.08 b N of hardness texture, 4.73±0.17 b N stickiness texture, 4.37±0.05 a N chewiness texture, and 5.20% of crude fiber. The addition of 4% konjac flour on instant yellow rice dried for 5 hours showed 6.41±0,02 c N of hardness texture, 4.06±0.70 b N stickiness texture, 3.33±1.52 a N chewiness texture, and 5.35% crude fiber. This showed the best treatment was the use of instant yellow rice with 4% konjac flour addition at 5 hours drying time.
KAJIAN KEAMANAN PANGAN PADA INDUSTRI PENGOLAHAN SUSU DI JAWA TENGAH DENGAN MENGGUNAKAN METODE GOOD MANUFACTURING PRACTICES (GMP) Prakoso Adi; Rizka Mulyani; Lutfia Nur Khabibah
Jurnal Teknologi Industri Pertanian Vol. 33 No. 3 (2023): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24961/j.tek.ind.pert.2023.33.3.305

Abstract

The milk processing industry is a company engaged in the processing of pure milk into processed products, such as pasteurized and homogenized milk. Efforts are being made to guarantee the quality of the milk product is of good quality, safe, and in accordance with the quality standards expected by consumers, the processing business unit requires an appropriate quality management system; one of which is through the application of the concept of Good Manufacturing Practices (GMP). The objective of this study was to assess the food safety of pasteurized milk production in relation to the adoption of Good Manufacturing Practices (GMP) within the milk processing sector in Central Java. The method used were to collect data directly (interviews and observations), collect data indirectly (literature study, documentation and data), and carry out direct practice activities. Observations were made based on the Regulation of the Minister of Industry of the Republic of Indonesia Number 75/M-IND/PER/7/2010 concerning Guidelines for Good Manufacturing Practices (GMP) covering 18 concepts, namely: location, building, sanitation facilities, machinery and equipment, materials, supervision of processes, final products, laboratories, employees, packers, product labels and descriptions, storage, maintenance and sanitation programs, transportation, documentation and disassembly, training, product recalls, and implementation of guidelines. The results of the study show that it can be concluded that CV CN has complied or complied with the principles and procedures for the correct processing method and has been declared very satisfactory and declared feasible. Keywords: food safety, good manufacturing practices, evaluation, dairy processing
Co-Authors Adinda Dwi Rahmawati Alfi Nur Rochmah Amiwiti Fayyadh Islami Falih Anisa Kurniawati Ardhiana Noor Hanifah Putri Arum Puspa Maharani Asmediana, Anis Bowis Fatwa Afif Ceut Halimah Heca Wardani Choiroel Anam Cindy Amelia Cindy Intan Saputri Citra Bherly Fantika Wibowo Dea Yoana Putri Damayanti Dewi Irawati Dian Rachmawanti Affandi Dininurilmi Putri Suleman Dininurilmi Putri Suleman Earlian Zaka Bintang Lazuardi Fitriyah Zulfa Hanifah Eka Cahyani Hanin Alfiyah Indratiningsih Indratiningsih Jalasena Reswara Arkananta Widyadana John Jackson Yang John Jackson Yang Khoirul Ma’rifah Khusnul Khotimah Lutfia Nur Khabibah Lutfia Nur Khabibah Nurliyani Nurliyani Ragil Siwi Puspa Khirana Rahmania Nur Afiah Rizka Mulyani Yenny Febriana Ramadhan Abdi Yenny Febriana Ramadhan Abdi