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PENGEMBANGAN PRODUK OLAHAN TEPUNG SAYURAN DI DESA SINDON KECAMATAN NGEMPLAK KABUPATEN BOYOLALI Muhtadi, Muhtadi; Rauf, Rusdin; Harismah, Kun; Saifuddin, Saifuddin
WARTA WARTA Volume 19, Nomor 1, Maret 2016
Publisher : Universitas Muhammadiyah Surakarta

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In the Pemitra community service activities for Product Development Processed Vegetables in Desa Sindon, Ngemplak Boyolali, has been done by training, and assistance to the women of PKK, Aisyah and âMawarâ farmers group in Desa Sindon to improve the understanding, skills and marketing development products processed from starchy vegetables. In this Pemitra had conducted training activities to product of starchy vegetables, then trained the skill of making a wet noodle, instant noodles, crackers and biscuits from flour processed vegetables. The results that have been obtained from this Pemitra activities all women partners group have been able to get the skills to cultivate vegetable flour into wet noodles, instant noodles, crackers and biscuits. However, constraints and problems still faced was to start a business production and developing marketing of products processed starchy vegetables group of women who fostered still very low, so the follow-up to the next community services activities will be focused on to accompany the women group of PKK, Aisyah and farmers âMawarâ in terms of development, production, packaging, licensing P-IRT and marketing of products from starchy vegetables.

PENGEMBANGAN PRODUK OLAHAN BERBASIS BELIMBING MANIS (Averhoa carambola L.) DI AGROWISATA KEBUN BELIMBING NGRINGINREJO KECAMATAN KALITIDU BOJONEGORO ., Muhtadi; Rauf, Rusdin; Susila, Ihwan; Dwi Priyono, Kuswaji
Proceeding SENDI_U 2017: SEMINAR NASIONAL MULTI DISIPLIN ILMU DAN CALL FOR PAPERS
Publisher : Proceeding SENDI_U

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Daerah agrowisata kebun belimbing Ngringinrejo kecamatan Kalitidu Bojonegoro merupakan salah satu tempat wisata yang ada di kabupaten Bojonegoro. Kebun agrowisata ini memiliki luas Â± 20,4 hektar, yang dikelola oleh 80 petani, dan sangat potensial untuk dikembangkan. Kegiatan pendampingan yang dilakukan meliputi pengembangan aneka produk olahan dari belimbing manis (Averhoa carambola L.). Tujuan dari kegiatan ini adalah pengembangan potensi buah segar belimbing dan produk olahannya menjadi produk-produk yang bermanfaat dan bernilai ekonomis, yang dapat dipromosikan sebagai produk unggulan dan menjadi oleh-oleh khas agrowisata belimbing dari kabupaten Bojonegoro. Hasil kegiatan pendampingan yang telah dilakukan, dihasilkan produk olahan berupa sari buah, sirup/ madu sari buah dan egg roll dari buah belimbing yang masing-masing telah dikemas dalam tampilan kemasan yang menarik untuk dapat dipasarkan secara luas. Perbaikan proses produksi, peningkatan nilai tambah dan perbaikan tampilan kemasan dari pengembangan produk olahan dari belimbing ini, diharapkan dapat memberikan multifier effect tumbuhnya unit-unit bisnis baru, meningkatkan kesejahteraan masyarakat dan memperkuat keunggulan produk lokal khas dari kabupaten Bojonegoro. Kata kunci: Agrowisata belimbing, Ngringinrejo, produk olahan dari belimbing manis, produk khas Bojonegoro. 1. PENDAHULUAN KabupatenBojonegoromemilikiluas wilayahyaitu mencapai230.706Ha dansecaraadministratif memilikibataswilayahyaitu sebagaiberikut: Sebelah Utara : Kabupaten Tuban Sebelah Timur : Kabupaten Lamongan Sebelah Selatan : Kabupaten Madiun, Nganjuk dan Jombang Sebelah Barat : Kabupaten Ngawi dan Blora (Jawa Tengah). Sebelumtahun2011wilayahKabupatenBojonegoroterdiridari 27 kecamatan, kemudian pada tahun 2011 terjadi pemekaran 1 kecamatan baru diKabupatenBojonegoroyaituKecamatanGayamyangterdiri dari 12 desayangsebelumnyamerupakanbagian dari2 kecamatanyaituKecamatan KalitidudanNgasem. Pemekarantersebut ditetapkanberdasarkan Peraturan DaerahNo. 22Tahun2011TentangPembentukanKecamatanGayamdi KabupatenBojonegoro. Sehingga secaraadministrasiKabupatenBojonegoro saatiniterbagimenjadi28kecamatandengan419desadan11kelurahan. Produk DomestikRegionalBruto (PDRB)KabupatenBojonegoroselama kurunwaktu2008s/d2012menurut harga berlakumengalami peningkatandaritahun ketahun.Padatahun2008PDRBDenganMigas atasdasarhargaberlakusebesarRp. 13.708.107,95jutasedangkandi tahun2012meningkatmenjadiRp. 30.043.184,71juta. Tigasektoryangmenjadi penyumbang utamaPDRBKabupaten Bojonegoro tahun2012adalah sektor pertambangan danpenggalian (42,02%) disusulsektor Pertanian (19,55%) dansektorPerdagangan, HoteldanRestoran(13,62%). Sektor pertanian di kabupaten Bojonegoro memiliki potensi yang sangat besar, dan telah menjadikan Bojonegoro sebagai salah satu kabupaten Lumbung Pangan Nasional di Indonesia. Produksi padi di Bojonegoro mencapai 856 ribu ton, melebihi (surplus) dari kebut padi/tahunnya. Kabupaten Bojonegoro juga memiliki produk-produk unggulan yang khas seperti ledre pisang, rengginang singkong, belimbing manis dan salak Wedi. Pengembangan produk-produk unggulan berbasis produk/hasil pertanian lokal, seperti belimbing manis sangat menarik dan

PEMBERDAYAAN IBU-IBU KELOMPOK WANITA TANI DAN PKK DI DESA SINDON BOYOLALI MELALUI PENGEMBANGAN PRODUK GREENBOS DAN NUGGET DARI SAYURAN Rauf, Rusdin; Kurnia, Pramudya
WARTA WARTA LPM, Vol. 21, No. 1, Maret 2018
Publisher : Universitas Muhammadiyah Surakarta

Tingginya produksi sayuran, seringkali berdampak pada rendahnya harga jual. Pengolahan produk pangan berbasis tepung sayuran, tidak hanya sebagai upaya untuk meningkatkan konsumsi sayuran, tetapi juga dapat mempertahankan nilai ekonomi sayuran, terutama pada saat musim panen. Greenbos dan nugget merupakan produk pangan yang sangat potensial dikembangkan dari tepung sayuran. Disamping karena citarasanya yang khas, produk tersebut juga memberikan warna yang menarik serta baik untuk kesehatan. Tujuan dari pelaksanaan pengabdian masyarakat ini adalah untuk memberikan keterampilan bagi ibu-ibu kelompok wanita tani dan PKK di Desa Sindon Boyolali, dalam memproduksi greenbos dan nugget dari tepung sayuran. Metode pengabdian diawali dengan pengenalan proses produksi tepung sayuran. Kemudian mitra diberikan pelatihan pembuatan produk berbasis tepung sayuran. Tahap evaluasi dilakukan dengan meminta mitra untuk membuat produk dengan mengembangkan resep dan ide kreatif. Hasilnya menunjukkan bahwa mitra telah memiliki keterampilan yang baik dalam memproduksi greenbos dan nugget dari tepung sayuran.

PENGEMBANGAN PRODUK OLAHAN TEPUNG SAYURAN DI DESA SINDON KECAMATAN NGEMPLAK KABUPATEN BOYOLALI Muhtadi, Muhtadi; Rauf, Rusdin; Harismah, Kun; Saifuddin, Saifuddin
WARTA WARTA Volume 19, Nomor 1, Maret 2016
Publisher : Universitas Muhammadiyah Surakarta

In the Pemitra community service activities for Product Development Processed Vegetables in Desa Sindon, Ngemplak Boyolali, has been done by training, and assistance to the women of PKK, Aisyah and âMawarâ farmers group in Desa Sindon to improve the understanding, skills and marketing development products processed from starchy vegetables. In this Pemitra had conducted training activities to product of starchy vegetables, then trained the skill of making a wet noodle, instant noodles, crackers and biscuits from flour processed vegetables. The results that have been obtained from this Pemitra activities all women partners group have been able to get the skills to cultivate vegetable flour into wet noodles, instant noodles, crackers and biscuits. However, constraints and problems still faced was to start a business production and developing marketing of products processed starchy vegetables group of women who fostered still very low, so the follow-up to the next community services activities will be focused on to accompany the women group of PKK, Aisyah and farmers âMawarâ in terms of development, production, packaging, licensing P-IRT and marketing of products from starchy vegetables.

Elongation, Cooking Loss and Acceptance of Wet Noodles Substituted with Fennel Leaves Flour Zaqiatul Muna, Rusdin Rauf dan
PROCEEDING ICTESS (Internasional Conference on Technology, Education and Social Sciences) 2018: PROCEEDING ICTESS
Publisher : PROCEEDING ICTESS (Internasional Conference on Technology, Education and Social Sciences)

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Fennel leaves are composed of various components that are beneficial to health andprovide a distinctive flavor. The effort to increase fennel leaf consumption isthrough the processing of fennel leaf flour as an intermediate product which can besubstituted in noodle product. The purpose of the study was to evaluate theelongation, cooking loss and acceptance of wet noodles substituted fennel leafflour. The study used a complete randomized design, with 4 fennel leaf floursubstitution treatments, were 0%, 2.5%, 5% and 7.5%. Wet noodles were analyzedfor elongation, cooking loss and acceptance. The elongation and the cooking lossdata were analyzed using One-Way ANOVA at a level of 0.05, while theacceptance data were analyzed using non-parametric Kruskal-Wallis followed byDuncan test. The results indicated that there was the influence of fennel leavesflour substitution on tensile strength, strain, cooking loss and acceptance of wetnoodles. The highest tensile strength was shown by wet noodle substituted 2.5%fennel leaf flour, was 0.18N. The biggest strain was revealed by wet noodlesubstituted with 0% fennel leaf flour, was 58.65%. The lowest cooking loss of wetnoodle was given by the substitution of 2.5%, was 0.66%. The lowest cooking lossof wet noodle was given by the substitution of 2.5%, was 0.66%. The highestacceptance was displayed by wet noodles substituted 0% fennel leaf flour, followedby 2.5% substitution.Keywords: Acceptance, cooking loss, elongation, fennel leaves, noodles.

Pasting Characteristics of Composite Purple Sweet Potato and White Sweet Potato Flours Rauf, Rusdin; Aini, Rahmatika Nur; Nurdiana, N.
Journal of Nutraceuticals and Herbal Medicine Volume 1, No. 1, Februari 2018
Publisher : Universitas Muhammadiyah Surakarta

Understanding the pasting characteristics of purple sweet potato (PS) and white sweet potato (WS) flours can provide clues about the product development direction. The purpose of the study was to evaluate the pasting characteristics of composite PS and WS flours. The research was conducted by making PS and WS flours. The flours are then mixed with variation ratios of 0:100, 10:90, 20:80, 30:70, 40:60, 50:50, 60:40, 70:30, 80:20, 90:10, and 100:0. All of the composite flours then tested the pasting characteristics. The data were tested using one-way anova and Duncan at a level of 0.05. The results indicated that there was the influence of composite ratios of WS flour and PS flour to pasting temperature, peak viscosity, hold viscosity, cold viscosityand reverse viscosity. However, there was no effect on the breakdown viscosity.

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

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

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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.

KADAR FENOLIK DAN AKTIVITAS PENANGKAPAN RADIKAL DPPH BERBAGAI JENIS EKSTRAK JAHE (Zingiber officinale) Rauf, Rusdin; Purwani, Eni; Widiyaningsih, Endang Nur
Jurnal Teknologi Hasil Pertanian Vol 4, No 2 (2011)
Publisher : Universitas Sebelas Maret (UNS)

Jahe telah digunakan secara luas sebagai herbal yang kaya akan senyawa antioksidan. Tujuan dari penelitian iniadalah untuk mengetahui kadar fenolik dan aktivitas penangkapan radikal DPPH ekstrak jahe, menggunakanbeberapa metode, yaitu destilasi (air), Soxhlet (etanol), dan maserasi (etanol). Penelitian dilakukan denganmerebus jahe secara singkat dan tanpa perebusan untuk mengevaluasi efek dari proses inaktifasi enzim terhadapkadar fenolik dan aktivitas penangkapan radikal DPPH ekstrak jahe. Hasil penelitian menunjukkan bahwaminyak atsiri (ekstrak destilasi) tanpa perlakuan perebusan pendahuluan memiliki kadar fenolik tertinggi, yaitu7,54%. Aktivitas penangkapan radikal DPPH tertinggi dengan inkubasi 2,5 menit ditunjukkan oleh oleoresin(ekstrak Soxhlet) tanpa perlakuan perebusan, yaitu 77,30%.

GAMBARAN PENGELOLAAN SAMPAH RUMAH TANGGA DI KABUPATEN KUDUS TAHUN 2016: STUDI EHRA I Rauf, Rusdin; Nurdiana, Nurdiana; Maryata, Maryata; Rusiyati, Rusiyati; Suwandi, Suwandi
Jurnal Kesehatan Vol 9, No 2 (2016): Jurnal Kesehatan
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/jurkes.v9i2.4595

Studi Penilaian Risiko Kesehatan Lingkungan (Environmental Health Risk Assessment = EHRA) adalah sebuah studi partisipatif di Kabupaten/Kota untuk memahami kondisi fasilitas sanitasi dan higiene serta perilaku-perilaku masyarakat pada skala rumah tangga. Penelitian ini bertujuan untuk memberikan gambaran terkait pengelolaan sampah rumah tangga di Kabupaten Kudus. Penelitian ini menggunakan pendekatan kuantitatif, dengan teknik pengumpulan data yaitu wawancara. Pengumpulan data dilakukan oleh enumerator yang terseleksi. Desa/Kelurahan yang menjadi area studi ditentukan secara stratified random. Responden dari setiap area studi, ditentukan secara random. Hasil penelitian menunjukkan bahwa di Kabupaten Kudus, hanya 32,6 % responden (sebanyak 300 dari 920 responden) yang melakukan pengumpulan sampah untuk dibuang ke TPS atau dikumpulkan oleh kolektor informal pada cluster 1, 2 dan 3. Sedangkan responden pada cluster 0, tidak melakukan pengumpulan sampah. Responden yang melakukan pemilahan sampah sebelum dibuang, hanya sebanyak 2,3 %.

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