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Karakterisasi Alat Filtrasi Air Portable Berdasarkan Variasi Jumlah Absorber Karbon Aktif Limbah Tongkol Jagung Amrullah, Shafwan; Yanti, Sahri; As'urin, B.
Jurnal Pengendalian Pencemaran Lingkungan (JPPL) Vol. 6 No. 1 (2024): JPPL, Maret 2024
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat (P3M)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35970/jppl.v6i1.2183

Sumbawa Regency is an area with soil water content containing lime. There was even lime blockage in the pipe holes used. So this research aims to create a portable filtration device that is cheap and efficient. The aim of this research is to characterize a portable water filtration device with an innovative absorber from corncob waste. The way this research works is the process of carbonizing corn cob waste and then activating it using 0.5 M NaOH for 24 hours. The absorber is then filled into a portable filter with dimensions of 50 cm in length and 4 inches in diameter. Filtration is carried out by flowing the collected well water into the water reservoir through a filter. Tests are carried out on water that has not been passed through a filter. After that, characterization was also carried out on the water that had passed through the filter. This characterization consists of Total Dispended Solid (TDS), Temperature, pH, Ca levels, and turbidity. The TDS value obtained decreases with the increasing number of absorbers used, namely from 203, 163, to 123 ppm. In addition, the temperature of the test water has almost no change. The resulting results were temperatures of 32, 33, and 32oC. The resulting pH value shows a decrease with an increase in the number of absorbers used, namely from 8.3; 7.7; 7.3. For turbidity, there was a decrease in the turbidity rate with an increase in the number of absorbers used, namely from 0.29 NTU to 0.3 NTU, and 0.28 NTU. In addition, CaCO3 levels decreased with an increase in the number of absorbers used, namely from 330 mg/l, 290 mg/l, and 240 mg/l. This value has met the threshold set by PMK No. 32 of 2017.

Karakterisasi Alat Filtrasi Air Portable Berdasarkan Variasi Jumlah Absorber Karbon Aktif Limbah Tongkol Jagung Amrullah, Shafwan; Yanti, Sahri; As'urin, B.
Jurnal Pengendalian Pencemaran Lingkungan (JPPL) Vol. 6 No. 1 (2024): JPPL, Maret 2024
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat (P3M), Politeknik Negeri Cilacap

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35970/jppl.v6i1.2183

Sumbawa Regency is an area with soil water content containing lime. There was even lime blockage in the pipe holes used. So this research aims to create a portable filtration device that is cheap and efficient. The aim of this research is to characterize a portable water filtration device with an innovative absorber from corncob waste. The way this research works is the process of carbonizing corn cob waste and then activating it using 0.5 M NaOH for 24 hours. The absorber is then filled into a portable filter with dimensions of 50 cm in length and 4 inches in diameter. Filtration is carried out by flowing the collected well water into the water reservoir through a filter. Tests are carried out on water that has not been passed through a filter. After that, characterization was also carried out on the water that had passed through the filter. This characterization consists of Total Dispended Solid (TDS), Temperature, pH, Ca levels, and turbidity. The TDS value obtained decreases with the increasing number of absorbers used, namely from 203, 163, to 123 ppm. In addition, the temperature of the test water has almost no change. The resulting results were temperatures of 32, 33, and 32oC. The resulting pH value shows a decrease with an increase in the number of absorbers used, namely from 8.3; 7.7; 7.3. For turbidity, there was a decrease in the turbidity rate with an increase in the number of absorbers used, namely from 0.29 NTU to 0.3 NTU, and 0.28 NTU. In addition, CaCO3 levels decreased with an increase in the number of absorbers used, namely from 330 mg/l, 290 mg/l, and 240 mg/l. This value has met the threshold set by PMK No. 32 of 2017.

Pengaruh CMC (Carboxymethyl Cellulose) Dan Lama Penumisan Terhadap Karakteristik Pasta Bawang Merah Mirza, Muhammad; Yanti, Sahri; Saputri, Dinar Suksmayu
The Journal of Teknologi Pangan Vol 4 No 2 (2023): Peluang dan Tantangan Bahan Pengawet Makanan Alami dalam Memperpanjang Umur Simpa
Publisher : Faculty of Agriculture Science & Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36761/fagi.v4i2.3789

Bawang merah merupakan komoditas yang dimanfaatkan sebagai bumbu oleh masyarakat. Di Sumbawa bawang merah menjadi komoditas unggulan, sehingga ketersediaan bawang merah melimpah dan perlu pengolaham lebih lanjut. Penelitian bertujuan untuk memperoleh teknologi pengolahan, formulasi pasta bawang merah untuk mengetahui karakteristiknya. Penelitian dilakukan dengan tahapan persiapan bahan, pembuatan sampel pasta bawang merah, pengujian sampel dengan uji proksimat (kadar air, kadar lemak dan kadar protein) dan uji organoleptik (aroma, tekstur dan warna). Penelitian menggunakan Rancangan Acak Lengkap dengan 2 faktor, faktor perbedaan kadar CMC yaitu 0,1%, 0,3% dan 0,5%, dan lama penumisan yaitu 4 menit dan 7 menit. Penelitian dilakukan ulangan sebanyak 3 kali ulangan. Analisis statistik menunjukan bahwa perbedaan kadar CMC dan lama waktu penumisan mempengaruhi kadar air, kadar protein dan kadar lemak, sedangkan interaksi keduanya tidak mempengaruhi. Perlakuan pasta bawang merah terbaik adalah perlakuan penambahan kadar CMC sebesar 0,5% dengan lama waktu penumisan 7 menit dengan hasil kadar air 40,85%, kadar protein 3,25% dan kadar lemak 0,95%. Pada pengujian organoleptik perlakuan terbaik adalah penambahan kadar CMC sebesar 0,1% dengan waktu penumisan 4 menit. Rata-rata kesukaan pasta bawang merah yang terbaik adalah aroma (5,3), tekstur (5,8) dan warna (5,5)

Karakteristik Teh Herbal Lomo (protium javanicum) Sumbawa Dengan Berbagai Tingkat Penambahan Bubuk Jahe Rosiana, Rifka; Yanti, Sahri; Laila Vifta, Rissa
The Journal of Teknologi Pangan Vol 5 No 1 (2024): Food Loss and Food Waste
Publisher : Faculty of Agriculture Science & Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36761/fagi.v5i1.4271

Teh merupakan minuman yang sangat di minati oleh masyarakat Indonesia salah satunya adalah Tanaman katimis. Katimis (Protium Javanicum) dikenal sebagai lomo. Daun lomo mengandung senyawa flavonoid, polifenol dan tanin yang berkhasiat untuk mengobati diare. Penelitian ini bertujuan untuk mengetahui aktivitas antioksidan minuman teh herbal lomo dengan variasi penambahan bubuk jahe emprit dan mengetahui penambahan bubuk jahe terhadap sifat fisik seperti rasa, aroma, tekstur dan warna. Metode yang digunakan dalam penelitian ini adalah menggunakan metode DPPH (1,1 -difenil-2-pikrilhidrazi) dan spektrofotometri UV-Vis. Hasil analisis antioksidan menggunakan metode DPPH yaitu dengan alat spektrofotometri UV-Vis. Kemudian diukur serapannya pada Panjang gelombang 517 nm dengan tujuan untuk mengamati perubahan absorbansi pada Panjang gelombang minuman teh herbal lomo dan untuk uji antioksidan teh herbal lomo memiliki nilai yang tertinggi pada perlakuan P3 dengan konsentrasi (50 gram bubuk lomo : 7,5 gram bubuk jahe) yaitu dengan nilai IC50 (90,885%). Data analisis mengunakan ANOVA Rancangan Acak Lengkap (RAL). Berdasarkan hasil pengujian didapatkan hasil uji sifat fisik (Aroma) dengan nilai rata-rata 2.63%,2.84%,3.33% dan 3.45% hasil uji Tekstr dengan nilai 2.67%,2.76%,3.13% dan 3.25% dan untuk hasil uji Warna dengan nilai 2.92%,3.16%,3.61% dan 3.72% untuk hasil uji Rasa dengan nilai rata-rata 2.93%,2.91%,3.455 dan 3.55%.

Analisis Senyawa Fenolik dan Aktivitas Antioksidan Dalam Ekstrak Daun Lomo (Protium Javanicum Brum. F) Kisman, Kisman; Yanti, Sahri
The Journal of Teknologi Pangan Vol 6 No 1 (2025): Food Safety: Science in Action
Publisher : Faculty of Agriculture Science & Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36761/fagi.v6i1.4245

Abstrak: Tujuan dari penelitian ini adalah untuk mengetahui jenis pelarut mana yang terbaik untuk mengekstraksi daun lomo Sumbawa dengan aktivitas antioksidan maksimal serta pengaruh berbagai jenis pelarut terhadap aktivitas antioksidan ekstrak daun lomo Sumbawa. Tiga jenis pelarut berbeda yang digunakan: aseton 90%, metanol 90%, dan air suling. Proses maserasi digunakan untuk mengekstraksi daun lomo. Metode folin-ciocalteu digunakan untuk analisis bahan kimia fenolik. Sedangkan metode DPPH (2,2-diphenyl-1picryljidrazil) digunakan untuk analisis antioksidan dan pendekatan spektrofotometri dengan reagen AICI3 digunakan untuk evaluasi komponen flavonoid. Temuan penelitian menunjukkan bahwa senyawa fenolik dipengaruhi secara signifikan oleh perlakuan beberapa jenis pelarut, dengan pelarut yang paling efektif adalah metanol, yang memiliki nilai total fenol sebesar 972,09 mg/L, dan pelarut metanol, yang memiliki nilai total flavonoid sebesar 7,59mg/L. Pelarut metanol merupakan jenis pelarut terbaik yang menghasilkan antioksidan tertinggi, dengan nilai total antioksidan sebesar 90,37%, sedangkan pelarut aquades memiliki rendemen tertinggi, dengan total rendemen sebesar 72,72%.

Pengaruh penambahan tepung kulit buah naga (Dragon fruit) sebagai pewarna alami pada pembuatan kue satu Rahma, Rahma; Yanti, Sahri
The Journal of Teknologi Pangan Vol 6 No 1 (2025): Food Safety: Science in Action
Publisher : Faculty of Agriculture Science & Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36761/fagi.v6i1.5552

Kue satu memiliki cita rasa yang manis dan tekstur yang renyah, serta umumnya dapat disimpan dalam jangka waktu yang cukup lama. selain itu, kue satu adalah salah satu produk olahan sederhana berbahan dasar tepung kacang hijau, Tujuan Penelitian Mengetahui pengaruh kue satu berbahan tepung kulit buah naga berdasarkan pengujian proksimat. Mengetahui pengaruh formulasi kue satu berbahan tepung kulit buah naga berdasarkan pengujian organoleptik secara hedonik. Penelitian ini menggunakan metode rancangan acak lengkap (RAL) dengan 4 perlakuan. Berdasarkan pengujian organoleptik secara hedonik perlakuan terbaik pada rasa panelis cenderung menyukai rasa pada P4 sebesar (2,86). pada pengujian organoleptik pada aroma panelis menyukai aroma pada P4 sebesar (2,93). dan pada pengujian tekstur panelis cenderung menyukai tekstur pada P4 sebesar (4), dan pengujian organoleptik pada warna panelis menyukai pada P1 sebesar (3,66), pada pengujian uji kadar protein perlakuan terbaik ada pada P1 sebesar 8,26 , dan pada pengujian kadar lemak perlakuan terbaik ada pada P1 sebesar 0,201, perlakuan terbaik pada kadar kadar air yaitu pada P4 sebesar 16,16, kadar abu menunjukkan perlakuan terbaik ada pada perlakuan P1 sebesar 4,32 dan pada pengujian kadar karbohidrat perlakuan terbaik pada perlakuan P4 sebesar 13,094.

Metagenomic analysis and biodiversity of Lactic Acid Bacteria (LAB) on masin (fermented sauce) from Sumbawa, West Nusa Tenggara, Indonesia Baso Manguntungi; Dinar Saputri; Apon Mustopa; Nurlaili Ekawati; Chairul Afgani; Arlindah Sari; Lita Triratna; Linda Sukmarini; Fatimah FATIMAH; Amirin Kusmiran; SAHRI YANTI; Shasmita Irawan; Muhammad Prasetyo; Khadijah ALLIYA Fidien
Biodiversitas Journal of Biological Diversity Vol. 21 No. 7 (2020)
Publisher : Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13057/biodiv/d210752

Abstract. Manguntungi B, Saputri DS, Mustopa AZ, Ekawati N, Afgani CA, Sari AP, Triratna L, Sukmarini L, Fatimah, Kusmiran A, Yanti S, Irawan S, Prasetyo MD, Fidien KA. 2020. Metagenomic analysis and biodiversity of Lactic Acid Bacteria (LAB) on masin (fermented sauce) from Sumbawa, West Nusa Tenggara, Indonesia. Biodiversitas 21: 3287-3293. Masin is a spontaneously fermented sauce from Sumbawa, West Nusa Tenggara Indonesia that is made of shrimp paste, chili, turmeric flower, and herbs mixed with some spices. This study aims to isolate Lactic Acid Bacteria (LAB) and analyze the metagenomic and biodiversity of its bacteria. Genome isolation for metagenomic analysis was using ZymoBIOMICSTM DNA Miniprep Kit. Sequencing analysis to identify LAB strain form masin was using 16S rRNA universal primer. Metagenomic analysis showed that relative abundance bacteria in masin for order taxon was Lactobacillales, the family taxon was Enteroccocaceae, and the genus was Tetragenoccocus. Six different groups were obtained from the phylogenetic tree analysis of 40 isolates found in masin. The representatives of each group taken were isolates number 2, 17, 11, 34, 28,  and 5. Based on the results of sequencing analysis, the 6 isolates found in masin are Staphylococcus piscifermentans strain CIP103958 (Isolate Code 2), S. piscifermentans strain BULST54 (Isolate Code 17), S. piscifermentans strain SK03 (Isolate Code 11), S. piscifermentans strain ATCC 51136 (Isolate Code 34), S. piscifermentans strain PCM 2409 (Isolate Code 28) and S. piscifermentans strain PU-87 (Isolate Code 5). Through this research, it has been described a whole diversity of bacteria contained in masin, one of them is Lactic acid bacteria. The six LAB isolates that have been identified can be developed as starter candidates for masin production.

Profiling of Nutrition, Essential Oil, and Antioxidant Capacity (IC50) of Lomo (Protium Javanicum Burm. F.) Yanti, Sahri; Afgani, Chairul Anam; Suharli, Lili
Indonesian Food Science and Technology Journal Vol. 9 No. 2 (2026): Volume 9 Number 2, July 2026 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v9i2.47977

Lomo (Protium javanicum Burm. F.) is an aromatic leaf traditionally used by the Samawa ethnic group in several local cuisines of Sumbawa, West Nusa Tenggara (NTB), Indonesia. In addition to its culinary applications, lomo has been reported to possess medicinal potential, including antitussive, gastroprotective, anti-inflammatory, antidiarrheal, anticancer, and antibacterial activities. This study aimed to determine the nutritional composition, identify functional groups, characterize the essential oil constituents, and evaluate the antioxidant capacity (IC₅₀) of lomo. Lomo samples were collected from Sumbawa, NTB. Essential oil composition was analyzed using gas chromatography–mass spectrometry (GC–MS). Proximate analysis revealed that lomo contained moisture (10.662%), ash (6.185%), protein (10.662%), fat (0.872%), and carbohydrates (71.619%). Functional group characterization using Fourier transform infrared (FTIR) spectroscopy indicated the presence of O–H, C=C–H, C=O, C–H, C–N, and C–O vibrational bonds. GC–MS analysis showed that the essential oil of lomo is a complex mixture comprising 189 compounds, which can be classified into terpene, sterol, fatty acid, cyclic ester, ether, alkenyne, and phenolic groups. The antioxidant capacity (IC₅₀) of lomo extracts was 9.043 mg/mL in moisture, 1367.053 mg/mL in n-hexane, and 5.800 mg/mL in methanol. The findings of this study provide baseline scientific information on the nutritional profile, functional groups, essential oil composition, and antioxidant activity of lomo. This information may support the development and diversification of herbal food and beverage products incorporating lomo, as well as contribute to the promotion of traditional Sumbawa culinary products such as sepat samawa and singang samawa.

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