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All Journal Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) E-Dimas: Jurnal Pengabdian kepada Masyarakat Kamaya: Jurnal Ilmu Agama Jurnal Pemberdayaan: Publikasi Hasil Pengabdian Kepada Masyarakat Jurnal Ilmiah Inovasi Jurnal Ilmu Peternakan Terapan Jurnal Ilmiah Agribios Stock Peternakan JAS (Journal of Animal Science) Applied Information Technology and Computer Science (AICOMS) Ulil Albab
Mustofa Hilmi
Program Studi Teknologi Pengolahan Hasil Ternak, Politeknik Negeri Banyuwangi
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Social Sciences Veterinary Other

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PKM TEKNOLOGI MESIN PENGASAP BAGI PENGUSAHA IKAN ASAP DUSUN PALODEM DESA TEMBOKREJO MUNCAR BANYUWANGI Afandi, Akhmad; Lusi, Nuraini; Hilmi, Mustofa; Diansah, Danang Putra; Hartanto, Abdi
Jurnal Pemberdayaan: Publikasi Hasil Pengabdian Kepada Masyarakat Vol 3, No 3 (2019)
Publisher : Universitas Ahmad Dahlan, Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jp.v3i3.1139

Abstract

In general, the smoke fish Processing Society is a society with a lack of knowledge, so that the smoking equipment is not equipped with chimneys because of the expensive production cost, the marination using a simple tool-less Practical and unproductive. So, it is necessary to develop a semi-modern fumigation technology and the community is easy to use. Smoking cabinet utilization as an alternative to environmentally friendly smoking methods is the time to apply in Indonesia. The problem faced by partners in the process of the daily fish smoking worker using the extra power to back the smoked fish, the coal fan and the harmful for the worker is the smoke issued by the fuel so that it can Interfere with the worker's breathing and make sore eyes. By looking at the conditions in the community in processing the smoked fish are done in a traditional and long time, so the need for a more efficient fish-sucking equipment, to help improve the process of smoking fish and reducing air pollution. From the results of this devotion produced a fish smoke machine with a capacity of 10 kg, 60 Watt motor power with an average temperature of 76oC. This smoke machine can reduce the moisture content contained in fish by approximately 10%. Besides, the partners understand the use and maintenance of equipment and with such tools can reduce air pollution.
Effects add kefir grains to whey cheese on chemical and microbiological qualities Hilmi, Mustofa; Prastujati, Anis Usfah; Khusna, Asmaul; Khirzin, Muhammad Habbib; Yannuarista, Deni
Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Vol 29, No 1 (2019): April
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2019.029.01.06

Abstract

Whey is liquid cheese waste produced from the cheese making process after being separated from the curd. Cheese production waste contains a carbon source, one of which is lactose as an energy source in the development of fermented biotechnology, especially the manufacture of probiotics for livestock. Lactose (4-7%) and protein (0.6-1%) in whey cheese can be used as a medium for the growth of lactic acid bacteria and yeast in producing secondary metabolites which could be applied as nutraceutical feed additives that were useful for medical or health, including prevention and treatment of diseases and improve livestock performance.The research purpose was to determine the effect of adding kefir grain 1-5% into whey cheese based on chemical quality and microbiological. Whey Cheese is mixed with 10% molasses and then heated at 80oC for 10 minutes later the temperature is lowered between 35-40 oC and added starter according to treatment. The next step is incubating anaerobic kefir fermentation for 24 hours with temperatures between 35-40oC. The experimental method was designed with a completely randomized design with 6 starter level treatments and 3 replications, namely 0%, 1%, 2%, 3%, 4%, 5%. The results showed that the addition of 1-5% kefir grain was very significant (P<0.01) increasing protein, lactic acid bacteria, yeast and reducing water, fat, Total Plate Count (TPC). It can be concluded study concludes that the addition of 5% kefir grain into whey cheese added with 10% molasses affects the increase in lactic and yeast acid bacteria, protein and decreases fat, water, Total Plate Count  (TPC).
Optimasi Molase dan Tibicos sebagai Media Fermentasi dalam Memproduksi Nutraceutical Feed Additive Menggunakan Response Surface Methodology (RSM) Mustofa Hilmi; Anis Usfah Prastujati
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 7, No 1 (2020): JITRO, Januari
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (693.061 KB) | DOI: 10.33772/jitro.v7i1.8441

Abstract

ABSTRAK Molase merupakan hasil samping industri gula tebu yang biasa digunakan dalam proses fermentasi. kandungan molase seperti sukrosa bisa digunakan media pertumbuhan bakteri asam laktat dan yeast sebagai sumber probiotik ternak. Optimasi parameter fermentasi molase memegang peranan yang penting dalam keberhasilan dalam menghasilkan komponen bahan organik, disamping jenis mikroorganisme yang digunakan. Penambahan konsentrasi inokulum (tibicos), konsentrasi molase, dan lama fermentasi menjadi hal yang utama untuk dioptimasi agar bakteri asam laktat dan asam organik  dihasilkan optimal dan waktunya efisien menggunakan response surface methodology (RSM). Metode RSM berguna untuk menentukan nilai-nilai perlakuan (molase, tibicos, lama fermentasi dengan respon optimal terdiri dari 15 perlakuan faktorial bertujuan untuk menentukan variabel tetap dan variabel bebas. Penambahan tibicos dan lama fermentasi berpengaruh signifikan (P<0,05) terhadap jumlah bakteri asam laktat, namun interaksi antara konsentrasi molase dan kosentrasi tibicos (P<0,05) memberikan pengaruh yang signifikan terhadap respon pada tingkat probabilitas 95%. Interaksi kosentrasi tibicos dan lama fermentasi (P<0,05) memberikan pengaruh yang signifikan terhadap jumlah bakteri asam laktat. hasil optimasi, diperoleh nilai optimum kosentrasi molase 12,5%, Kosentrasi tibicos 10% dan waktu fermentasi 36 jam. Kondisi optimum tersebut diprediksi menghasilkan bakteri asam laktat dan prosentasi asam laktat sebesar 7,30333 log CFU/ml dan 0,386667%.Kata kunci: fermentasi, molase, tibicos, RSMABSTRAK Molasses is a by-product of the cane sugar industry which is commonly used in the fermentation process. Molasses such as sucrose can be used as a growth media for lactic acid bacteria and yeast as a source of animal probiotics. Optimization of molasses fermentation parameters plays an essential role in the success in producing components of organic matter, in addition to the types of microorganisms used. The RSM method is useful for determining treatment values (molasses, tibicos, fermentation time with optimal responses consisting of 15 factorial treatments aimed at determining fixed variables and independent variables. The addition of tibicos and fermentation time has a significant effect (P<0.05) on the number of bacteria lactic acid, but the interaction between the concentration of molasses and the concentration of tibicos (P<0.05) has a significant influence on the response at a probability level of 95%. Lactic acid optimization results obtained the optimum value of molasses concentration 12.5%, tibicos concentration 10% and fermentation time of 36 hours. The optimum conditions are predicted to produce lactic acid bacteria and lactic acid percentage of 7.30333 log CFU/ml and 0.386667 %.Keywords: fermentation, molasses, tibicos, RSM
Karakteristik Hidrolisat Gelatin Tulang Itik Dengan Enzim Tripsin Sebagai Penghambat Alfa Amilase (α-Amylase Inhibitor) Muhammad Habbib Khirzin; Mustofa Hilmi; Anis U. Prastujati; Nusrotin Mawardi; Riza Rahayu
Jurnal Ilmiah Inovasi Vol 20 No 3 (2020): Desember
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jii.v20i3.2403

Abstract

Gelatin diekstrak dari daging sapi atau babi. Salah satu sumber gelatin yang potensial untuk dikembangkan selain dari mamalia darat adalah dari unggas yaitu tulang itik. Ekstraksi gelatin dari tulang bebek dapat dilakukan dengan metode asam. Beberapa penelitian melaporkan bahwa hidrolisis gelatin menggunakan berbagai jenis enzim akan meningkatkan bioaktivitasnya, seperti antioksidan, antibakteri, dan antihiperglikemik (alpha amilase inhibitors). Tujuan dari penelitian ini adalah untuk mengetahui karakteristik gelatin tulang bebek yang dihidrolisis dengan enzim tripsin sebagai inhibitor alfa amilase. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) nonfaktorial dengan perlakuan waktu hidrolisis yang berbeda. Parameter penelitian berupa total soluble protein, TCA soluble protein, derajat hidrolisis, dan aktivitas penghambatan alfa amilase. Hasil penelitian menunjukkan bahwa perbedaan waktu perlakuan hidrolisis berpengaruh nyata (P<0,05) terhadap nilai protein terlarut TCA dan derajat hidrolisis. Namun tidak ada pengaruh yang nyata (P>0,05) terhadap total protein terlarut. 180 menit waktu perlakuan hidrolisis dengan seri konsentrasi 250; 500; 1000; 2000 ppm memiliki aktivitas penghambatan terhadap alfa amilase, masing-masing 39,42; 41.75; 44,58; 48,11%. Memiliki nilai IC50 sebesar 2,74 mg/mL. Aktivitas penghambatan masih lebih lemah dibandingkan dengan kontrol positif untuk acarbose.
Pengaruh Konsentrasi Starter Terhadap Kadar Alkohol, pH, dan Total Asam Tertitrasi (Tat) Whey Kefir Anis Usfah Prastujati; Mustofa Hilmi; M Habbib Khirzin
Jurnal Ilmu Peternakan Terapan Vol 1 No 2 (2018): Jurnal Ilmu Peternakan Terapan
Publisher : Politeknik Negeri Jember

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

Abstract

Whey is a liquid produced from the separation of curd that its utilization is still very limited, so it can cause environmental pollution. The purpose of this study was to determine the effect of starter concentration on alcohol, pH, and total titrated acids in whey kefir. Pasteurized whey was added starter with concentration of 5, 7, and 9% (w/v) then incubated at 20°C for 24 hours. The research method used was Completely Randomized Design (CRD) with 3 treatments and 3 replications. The treatment used was cow milk added 5% starter as control (T0), whey added starter 5% (T1), whey added starter 7% (T2), and whey added starter 9% (T3). The data were analyzed using Analysis of Variance (ANOVA) and continued by Duncan Multiple Range Test (DMRT). The results showed that the higher starter concentration, the higher the alcohol content and tend to increase the total value of titrated acids (TTA). 
Pelatihan Pengolahan Susu Kambing Etawa Menjadi Kefir di Kecamatan Kalipuro Kabupaten Banyuwangi Mustofa Hilmi; Muhammad Abdul Wahid; Muhammad Habbib Khirzin; Hidayaturrohman Hidayaturrohman; Yushandy Fajar Thriesnanda
E-Dimas: Jurnal Pengabdian kepada Masyarakat Vol 13, No 3 (2022): E-DIMAS
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/e-dimas.v13i3.4177

Abstract

Kelurahan Kalipuro merupakan terletak di Kecamatan Kalipuro Kabupaten Banyuwangi mengalami permasalahan dalam penanganan susu kambing. Penanganan yang dilakukan selama ini belum ada sehingga berdampak pada menurunnya kualitas susu kambing menyebabkan penurunan ekonomi dan mengalami kerugian. Fermentasi merupakan solusi dalam penanganan  susu kambing etawa menjadi bernilai jual dengan membuat produk baru yaitu kefir. Kefir dibuat dengan proses fermentasi antara susu segar dan bakteri starter kefir yang dapat meningkatkan kandungan gizi dan dapat digunakan sebagai memacu pertumbuhan karena meningkatkan pencernaan dan penyerapan zat gizi, mengurangi atau membunuh bakteri jahat dalam saluran pencernaan, menormalkan kerja usus besar (mengatasi konstipasi dan diare), memiliki efek anti kanker, mengatasi masalah lactose intolerance, berperan dalam detoksifikasi dan mengatasi stres, serta mengontrol kadar kolesterol dalam darah dan tekanan darah. Hasil pelatihan pengolahan susu kambing Etawa menjadi kefir. Kegiatan ini bertujuan membantu memecahkan permasalahan yang dihadapi oleh UD. Karya Etawa Farm untuk meningkatkan ekonomi dengan mengaplikasikan teknologi fermentasi kefir berbahan susu kambing Etawa khususnya usaha kecil di Kelurahan Kalipuro Kecamatan Kalipuro Kabupaten Banyuwangi. Kegiatan ini dilakukan dengan metode ceramah, demontrasi dan latihan pembuatan Kefir. Hasil kegiatan ini menunjukan respon peserta cukup baik dan kegiatan pelatihan pengolahan susu kambing Etawa menjadi kefir merupakan informasi baru bagi karyawan UD. Karya Etawa Farm dan masyarakat sekitar. Penerapan keterampilan pembuatan produk kefir juga mungkin dilakukan oleh para peserta karena alat dan bahan yang digunakan relatif mudah ditemukan dilingkungan tempat tinggal mereka. Sehingga pengolahan susu kambing Etawa menjadi kefir berpotensi menjadi salah satu alternatif yang dapat dijadikan sebagai usaha.
PENGARUH KONSENTRASI SUKROSA TERHADAP KUALITAS FISIK DAN KADAR ANTIOKSIDAN NATA DE DRAGON Anis Usfah Prastujati; Mustofa Hilmi; Asmaul Khusna; Ninik Sri Rahayu Wilujeng
AGRIBIOS Vol 21 No 1 (2023): JUNI
Publisher : Program Studi Agribisnis Fakultas Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36841/agribios.v21i1.2912

Abstract

The harvest of dragon fruit in Banyuwangi Regency often makes the availability of dragon fruit very abundant so that the selling price is so low that dragon fruit farmers throw it away and make dragon fruit as animal feed, compost, and even throw it into the river as a form of their disappointment with this condition. In terms of nutritional components, dragon fruit has a high antioxidant content, which is useful for counteracting free radicals in the body. The benefits of the dragon fruit become useless when the main harvest arrives and the amount of dragon fruit is very large. Through this research, researchers want to make dragon fruit into processed food that has added value, namely nutritional value and high economic value, one of which is by making dragon fruit into nata de dragon as an alternative to functional food because it is made using starter culture from acetic acid bacteria. Namely, Acetobacter xylinum which can form glucose bonds to become extracellular cellulose (fiber) which is beneficial for the health of the body through the digestive tract. This research was conducted at the Food Processing Laboratory, Study Program D-IV Livestock Product Processing Technology, Banyuwangi State Polytechnic with 3 treatments of sucrose concentrations, namely 4, 6, and 8%. The results of ANOVA showed that the sucrose concentration significantly affected on the antioxidant levels of nata de dragon.
Studi analisis Bibliometrik dan Sistimatik Literatur Review pada Wireless Power Transfer di Peralatan Kesehatan Implan Yuliandoko, Herman; Hidayat Kusuma, Dedy; Hilmi, Mustofa
Applied Information Technology and Computer Science (AICOMS) Vol 4 No 1 (2025)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/aicoms.v4i1.1872

Abstract

This study conducted a bibliometric and systematic literature review analysis related to Wireless Power Transfer (WPT) which is currently a research trend in the application of embedded medical devices in the patient's body. Using the VoS Viewer tool for visualization of bibliometric network analysis and R Studio for statistics, this study aims to identify key trends, research gaps, and research directions and opportunities in the field of WPT for implantable medical devices. The results of the analysis show that topics related to the use and efficiency of WPT technology in medical applications and implantable devices are often the focus of the existing literature. Research related to power transfer and biomedical implants is the main subject in the development of WPT technology, especially in improving power transfer efficiency, reducing electromagnetic interference to patients or SAR, and optimizing device design. The research gap found is related to the need to develop a smaller, more efficient WPT system that is able to meet the needs of long-term implantable medical devices. Future research opportunities include improving flexible implant technology, more efficient power delivery, and developing WPT systems for wider medical applications.
Comparative Effects of Fermentation of Sugar Kefir Grains (Tibicos) And Tetracyclin On Three Major Ileum Bacteries In Broiler Chickens Hilmi, Mustofa
JAS Vol. 10 No. 3 (2025): Journal of Animal Science (JAS) - Juli 2025
Publisher : Program Studi Peternakan, Fakultas Pertanian, Sains dan Kesehatan, Universitas Timor

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

Abstract

Antibiotics such as tetracycline in the livestock industry face severe restrictions due to increasing antimicrobial resistance. Tibicos fermentation, as a natural probiotic, has the possibility to be an adequate and safe alternative for modulating gut microbiota. The study aimed to compare the effectiveness of tibicos fermentation and tetracycline in modulating the population of three major bacteria (Escherichia coli, Lactobacillus, and Salmonella spp.) in the ileum of broiler chickens. Ninety Indian River strain broilers were divided into three treatments with three replicates (n=10 per replicate): control with pure water (KN), 45 ppm tetracycline (KP), and 5% tibicos fermentation (FT). Treatments were given through drinking water ad libitum from 8 to 35 days of age. Bacterial populations were analyzed using the Total Plate Count (TPC) method on ileal samples aged 35 days. Data analysis used a multivariate approach including Bray-Curtis dissimilarity, PERMANOVA, Principal Coordinates Analysis (PCoA), and Similarity of Percentage Analysis (SIMPER). Bray-Curtis dissimilarity analysis showed moderate differences in microbiota composition between treatments with values of 0,064854 (FT vs KN), 0,069687 (FT vs KP), and 0,07451 (KN vs KP). SIMPER analysis identified E. coli as the primary contributor to differences between treatments, with contributions of 39,50% (KP vs KN, p=0,005), 65,70% (KP vs FT, p=0,001), and 41,10% (KN vs FT, p=0,001). Principal Coordinates Analysis showed apparent clustering between treatments, with tibicos fermentation producing microbiota profiles that differed from control and tetracycline. Tibicos fermentation showed comparable effectiveness to tetracycline in modulating ileal bacterial composition, particularly in controlling pathogenic populations while maintaining Lactobacillus stability.
Evaluasi CIPP Terhadap Implementasi Skema Murur Dalam Ibadah Haji 1445 H Fatikhaturrohmah, Salsabilla; Anasom, Anasom; Muhajarah, Kurnia; Rozaq, Abdul; Hilmi, Mustofa
Kamaya: Jurnal Ilmu Agama Vol 8 No 3 (2025)
Publisher : Jayapangus Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37329/kamaya.v8i3.4553

Abstract

The murur scheme is a preventive measure in organizing the Hajj in 2024 where this scheme is a form of evaluation of the implementation of the Hajj in the previous year which is intended to maintain the safety and comfort of the elderly, high risk, disabled, and their companions, especially in avoiding the density of Muzdalifah. This study aims to evaluate the implementation of the murur scheme using the CIPP (Context, Input, Process, Product) evaluation model. This research uses a qualitative approach with. Data were obtained through in-depth interviews and analyzed descriptively. The results show that the murur scheme is a policy of field challenges and has a positive impact on the level of congregation satisfaction, safety and efficiency of the Hajj pilgrimage, but still requires strengthening in the aspects of coordination, training of officers and provision of adequate facilities for more optimal implementation in the future. This research is expected to provide empirical and practical contributions to the development of Hajj service policies that are more adaptive, inclusive, and based on the needs of priority pilgrim groups in the future.
Co-Authors Abdul Rozaq Airul Alrizal Rofiqi Akhmad Afandi Anasom, Anasom Anis U. Prastujati Anis Usfah Prastujati Anis Usfah Prastujati Asmaul Khusna Diansah, Danang Putra Dyah Triasih Fathonah, Aida Fatikhaturrohmah, Salsabilla Hartanto, Abdi Herman Yuliandoko, Herman Hidayaturrohman Hidayaturrohman Khirzin, Muhammad Habbib Khusna, Asmaul Kusuma, Dedy Hidayat Lusi, Nuraini M Habbib Khirzin Muhajarah, Kurnia Muhammad Abdul Wahid Muhammad Habbib Khirzin Ninik Sri Rahayu Wilujeng Nusrotin Mawardi Prastujati, A. U. Riyadi, Eko Slamet Riza Rahayu Rofiqi, Airul Alrizal Sasmito, Moch Shandy Triasih, Dyah Yannuarista, Deni Yannuarsita, Deni Yushandy Fajar Thriesnanda