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All Journal Jurnal Sains dan Seni ITS Jurnal Sains dan Teknologi BISNIS: Jurnal Bisnis dan Manajemen Islam CEMARA Journal of Environment and Sustainability Journal of Applied Food Technology Jurnal Mutu Pangan : Indonesian Journal of Food Quality Jurnal Nasional Teknologi Terapan Jurnal Pengabdian dan Pengembangan Masyarakat Agroindustrial Journal
Iman Sabarisman
Universitas Gadjah Mada
Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Public Health Social Sciences Other

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Aging process of black garlic using natural material as spontaneous fermentation medium Satria Bhirawa Anoraga; Anjar Ruspita Sari; Iman Sabarisman; Jumeri Wikarta
Journal of Applied Food Technology Vol 7, No 2 (2020)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/halal.v%vi%i.9129

Abstract

This research aims to produce black garlic using various material such as clay chamber (kendil), bamboo chamber (besek), banana leaves, and aluminium foil. Single garlic var lanang (Allium sativum Var. Solo garlic) were cleaned up, weighed, covered by banana leaves, then put in clay chamber and bamboo chamber. Garlic were covered by alluminium foil used as control. All samples were aged using rice warmer in 60-70oC for 20 days. Brix(%) was measured using hand refractometer and antioxidant activity content was analyzed using 2, 2, diphenyl-1-picrylhydrazil (DPPH) assay. Result shows significant differences (P<0.05) on brix in obtained black garlic using clay chamber, bamboo chamber, and alluminium foil resulting a value of 5.2, 6.2 and 4˚Brix, respectively. Antioxidant activity content of black garlic were 60.5±0.156, 62,52±0,226 and 52.81±0.381% for clay chamber, bamboo chamber and alluminium foil, respectively, resulting the significant differences (P<0.05) among treatments. The antioxidant activity and brix of black garlic with bamboo chamber (besek) was significantly higher (P<0.05) than others. This result may provide beneficial information to home industry that produce black garlic for herbal food.
Household food security during Covid-19 pandemic in Daerah Istimewa Yogyakarta, Indonesia Nurwulan Purnasari; Titisari Juwitangtyas; Iman Sabarisman
Sustinere: Journal of Environment and Sustainability Vol. 4 No. 2 (2020): pp. 55-143 (August 2020)
Publisher : Center for Science and Technology, IAIN Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22515/sustinere.jes.v4i2.118

Abstract

Household food security in Indonesia depends on many factors. This study aims to describe household food security during the Covid-19 pandemic in Daerah Istimewa Yogyakarta (DIY). This research was conducted using a questionnaire for taking data. This study showed that there was a difference in household food security between the pre-pandemic of Covid-19 and during the pandemic of Covid-19. The hunger scale di DIY at the pre-pandemic of Covid-19 was 6% and increased during the pandemic of Covid-19 to 11%. It is showed that the financial crisis because of Covid-19 also influenced at increasing household food insecurity. As far as future research is concerned, the impact of food insecurity in vulnerable groups within the studied communities needs to be determined.
Pembelajaran Mesin Berbasis E-nose Untuk Klasifikasi Daging Pada Produk Sosis Sumanto, Budi; Abelta Mika Setiarini; Alfonzo Aruga Paripurna Barus; Iman Sabarisman; Muhammad Arrofiq
JST (Jurnal Sains dan Teknologi) Vol. 13 No. 1 (2024): April
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jstundiksha.v13i1.70307

Abstract

Sosis adalah produk olahan daging yang digemari masyarakat namun terdapat permasalahan terkait identifikasi jenis daging yang digunakan dalam produk sosis. Hal ini menjadi penting, terutama bagi masyarakat muslim yang perlu memastikan kehalalan suatu produk sebelum dikonsumsi. Tujuan dari penelitian ini adalah menerapkan electronic nose (e-nose) yang tersusun dari enam sensor gas berbasis metal oxide semiconductor (MOS) dalam mendeteksi aroma dari sosis berbahan daging babi, sapi, dan ayam serta menganalisis sinyal respon sensor tersebut dengan metode pembelajaran mesin untuk mengklasifikasi jenis sosis berdasarkan jenis dagingnya. Percobaan dilakukan dengan setiap sampel jenis sosis seberat 2 gram dan pengukuran dilakukan sebanyak 100 kali perulangan untuk tiap sampel menggunakan e-snose. Hasil respon sensor diekstraksi menggunakan ciri maksimum, median, skewnes, kurtosis, standar deviasi, dan varians. Analisis yang dilakukan menggunakan principal component analysis (PCA) sebagai metode pengelompokan sedangkan metode klasifikasi menggunakan metode Linear discriminant analysis (LDA), k-nearest neighbor (k-NN), Quadratic Discriminant Analysis (QDA), Logistic Regresi (LR), dan Classification and Regression Trees (CART). Metode LDA memperoleh hasil yang paling akurat yaitu dengan akurasi internal mencapai 100% dan eksternal sebesar 98,3%. Pengelompokan dengan PCA mampu memisahkan sosis berdasarkan jenis dagingnya dan juga menunjukkan adanya tumpang tindih data antara sosis ayam dan sapi serta sosis babi dan sosis sapi yang mengindikasikan ketiga sampel memiliki kesamaan profil aroma yang hampir sama. Hasil ini menunjukkan bahwa e-nose dapat diterapkan sebagai instrumen untuk mendeteksi dan pengujian dalam mengidentifikasi produk makanan berupa olahan sosis berdasarkan jenis daging yang digunakan.
Co-Authors Abelta Mika Setiarini Aditya Haradito Alfonzo Aruga Paripurna Barus Ambarwati Galih Anjar Kistia Purwaditya Anjar Ruspita Sari Budi Sumanto Diklusari Isnarosi Norsita Fahim Muchammad Taqi Hasyim, Fuad Ika Restu Revulaningtyas Jumeri Wikarta Mohammad Affan Fajar Falah Muhammad Arrofiq Muhammad Rivai Nugraha Edhi Suyatma Nurwulan Purnasari Ratih Hardiyanti Sari, Anjar Ruspita Satria Bhirawa Anoraga Satria Bhirawa Anoraga Sri Wijanarti Sri Wijanarti Sri Wijanarti Titisari Juwitangtyas Usman Ahmad Wijanarti Sri Wildan Fajar Bachtiar Yundari, Yundari