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All Journal Jurnal AGROTEKNOLOGI Jurnal Teknologi Pertanian WARTA Indonesian Food Science and TechnologyJournal Jurnal Hasil Pengabdian Kepada Masyarakat Universitas Jember
Nafi', Ahmad
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Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Economics, Econometrics & Finance Education Social Sciences

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Extraction and Characterization of the Water Soluble Polysaccharides from Coffee Pulp of Arabica (Coffea arabica) and Robusta (Coffea canephora) Variety Diniyah, Nurud; nafi', Ahmad; Sulistia, Demi; Subagio, Achmad
Jurnal Teknologi Pertanian Vol 14, No 2 (2013)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (279.084 KB)

Abstract

The research was aimed to extract and characterize water soluble polysaccharides (WSP) from coffee pulp of arabica and robusta variety. The effect of extraction temperature i.e 80 and 90 °C on properties of WSP was investigated. The results showed that WSP produced from coffea robusta in combination with 90 °C of extraction temperature was the best treatment. It yielded WSP of 10.98%, brigthness (L*) of 61.52. This WSP contained water, protein, ash, total sugar and pectin of 8.92%, 16.07%, 13.01%;  13.54%, and  57.24% respectively.
Pemberdayaan Santri Pesantren Raden Rahmat Sunan Ampel Jember di Masa Pandemi COVID-19 melalui Produksi Rengginang Singkong Diniyah, Nurud; Purwandari, Retno; Nafi', Ahmad; Setiawan, Dani; Leseni, Ni Ketut; Yuwana, Nugraha
WARTA LPM WARTA LPM, Vol. 25, No. 2, April 2022 (in Progress)
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/warta.v25i2.16321

Abstract

The Raden Rahmat Sunan Ampel Islamic Boarding School located 2.1 km from Jember University on Jalan Koptu Berlian with students totaling approximately 70 from the University of Jember, Jember State Polytechnic and Muhammadiyah University of Jember. One of the boarding schools' efforts is to produce cassava’s rengginang. The problems faced by partners include nutritional content of cassava rengginang that has not been analyzed, the innovative potential and entrepreneurial spirit of the students, and the lack of understanding of stress management in the face of covid-19 pandemic. The solutions that can be offered from the proposing team to partner problems are providing training on rengginang production, training and mentoring of production, analysis of the nutritional content of cassava rengginang, mentoring students in participating in competitions, as well as additional activities, health and protocols related to covid prevention during the production process and stress management during the pandemic. The contribution from the partner audience is empowerment of students as participants and to train the entrepreneurial spirit, to be independent, creative and innovative and to be able to read business opportunities. The method of implementing this service activity is in the form of lectures, discussions, mentoring, practice and counseling. The results were carried out in several stages, namely the observation and coordination, counseling of material, the practice of making cassava rengginang, mentoring innovative soft skills and entrepreneurship, as well as conducting proximate tests on products, providing assistance with cassava raw materials and personal protective equipment such as masks, hand sanitizers and hand shoaps
Characteristics of Sardinella Smart Flavor based on Enzymatic Hydrolysis Using a Calotropin and Papain Combination Witono, Yuli; Masahid, Ardiyan Dwi; Belgis, Maria; Nafi', Ahmad; Azkiyah, Lailatul; Wahyuni, Livia; Majid, Nur Ika Okta
Indonesian Food Science and Technology Journal Vol. 7 No. 2 (2024): Volume 7. Number 2, July 2024 |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.v7i2.34095

Abstract

Sardinella lemuru is one type of fish with the highest population and the most widely caught fish in Indonesia. The protein content is very high, namely 17.8-20% contains various amino acids including glutamic acid, which can potentially be a smart flavor precursor. The research focuses on enzymatic smart flavor production by examining the effect of concentration and hydrolysis time of calotropin and papain combination on characteristics of the smart flavor produced and determining the best treatment to produce smart flavor. This research used two factors: the concentration of enzyme (3%, 4%, and 6% with a ratio of papain and calotropin of 70%: 30%) and hydrolysis time (1, 2, and 3 hours). The research showed that yield ranged from 50.15-50.69%; brightness 89.72-91.57; water 6.91-9.51%; soluble protein 1.13-1.56 mg/ml; antioxidant activity 48.40-54.47%; emulsion power 0.16-0.18 m2/g, emulsion stability 17.27-24.33 minutes; water holding capacity 83.44-89.27% and effectiveness 1.00 (enzyme 6% and time of hydrolysis 3 hours). The best treatment with effectiveness was Sardinella lemuru smart flavor (6% enzyme and 3 hours hydrolysis) with a yield 50.54%, brightness 89.72, water 6.91%, soluble protein 1.56 mg/ml, antioxidant activity 54.47%, emulsion power and stability 0.18 m2/g and 24.33 minutes, and water holding capacity 89.27%.
The Effect of Wall Materials and Drying Methods on The Encapsulation Sardinella lemuru Smart Flavor Azkiyah, Lailatul; Witono, Yuli; Taruna, Iwan; Choiron, Miftahul; Wahyuni, Livia; Nafi', Ahmad; Belgis, Maria; Masahid , Ardiyan Dwi; Aini, Anggita Arifatul
Indonesian Food Science and Technology Journal Vol. 8 No. 1 (2024): Volume 8. Number 1, December 2024 |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.v8i1.37089

Abstract

Antioxidant compounds in food are generally less stable when applied to food, so technology is needed to help antioxidant compounds become more stable during storage, one of which is microencapsulation. The research aims to determine the effect of the wall material ratio and drying methods on the characteristics of Sardinella lemuru smart flavor microcapsules. The experimental design used was a two-factor Complete Random Design (CRD): ratio of wall materials (maltodextrin: Arabic gum) and drying methods (spray drying and freeze drying). The research showed that enzyme activity ranged from 14.81-52.64 U/mL; lightness 95.2-100; yield 4.00-17.19%; water content 2.26-9.15%; antioxidant activity 15.75-31.23%; encapsulation efficiency 69.06-78.47%. Microcapsules with the highest water content, lightness, antioxidant activity, and encapsulation efficiency were at the ratio wall materials (maltodextrin: Arabic gum) of 7:3 by spray drying, 9.15%, 100, 31.23%, and 78.47%. On the other hand, the highest yield (17.19%) was at the ratio wall materials (maltodextrin: Arabic gum) 8:2 by freeze-drying. The morphology of the microcapsules by spray drying is spherical, and freeze drying makes it flaky and sharp.
PERBAIKAN KUALITAS DAN INOVASI PRODUK MINUMAN HERBAL INSTAN PADA INDUSTRI RUMAH TANGGA NURFAIDAH DI DESA ANDONGSARI KECAMATAN AMBULU KABUPATEN JEMBER Masahid, Ardiyan Dwi; Belgis, Maria; Nafi', Ahmad
Jurnal Hasil Pengabdian kepada Masyarakat Universitas Jember Vol 3 No 1 (2024): Jurnal Hasil Pengabdian Kepada Masyarakat Universitas Jember
Publisher : LP2M Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jpmunej.v3i1.1144

Abstract

Minuman herbal serbuk instan merupakan produk bahan minuman berbentuk serbuk atau granula yang biasa dibuat dari gula dan rempah-rempah yang dicampur menjadi satu dengan atau tanpa penambahan bahan makanan lain dan bahan tambahan makanan. Beberapa bahan dasar yang digunakan dalam pembuatan minuman herbal serbuk instan adalah rempah-rempah dari spesies Zingiberaceae khususnya jahe, kunyit, temulawak dan kencur yang banyak ditemukan di Indonesia dan biasa digunakan sebagai obat tradisional. Salah satu UMKM di Dusun Watukebo Desa Andongsari Kecamatan Ambulu yang memiliki keterampilan dalam memanfaatkan hasil alam (tanaman) untuk kebutuhan hidup dan kesehatan. UMKM tersebut mengolah kunyit menjadi minuman herbal serbuk instan. Berdasarkan hasil observasi dan diskusi langsung dengan mitra didapatkan beberapa permasalahan yang dihadapi yaitu pengemasan dan desain kemasan kunyit instan yang sudah diproduksi masih sederhana dan masih belum ada labelnya serta kurangnya inovasi produk minuman herbal instan. Hasil dari pengabdian ini adalah penggunaan jenis dan desain kemasan yang lebih bagus dan menarik, sesuai dengan produknya, pengajuan SPP-IRT (Sertifikat Produksi Pangan Industri Rumah Tangga), praktek dan inovasi produk minuman herbal instanselain kunyit, yaitu jahe instan dan temulawak instan, serta penyerahan alat produksi dari tim pengabdian kepada mitra yaitu mesin penggiling rempah, mesin pres plastik/sealer, wajan stainless steel dengan tujuan dapat memproduksi dalam jumlah besar sehingga memasarkan produk dengan jangkauan yang luas.
PELATIHAN PEMBUATAN SAMBAL PECEL INSTAN DI KAWASAN PONDOK PESANTREN RADEN RAHMAT SUNAN AMPEL Witono, Yuli; Belgis, Maria; Masahid, Ardiyan Dwi; Nafi', Ahmad; Azkiyah, Lailatul; Wahyuni, Livia
Jurnal Hasil Pengabdian kepada Masyarakat Universitas Jember Vol 3 No 2 (2024): Jurnal Hasil Pengabdian Kepada Masyarakat Universitas Jember
Publisher : LP2M Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jpmunej.v3i2.4339

Abstract

Kelompok Riset (Keris E-Food) Universitas Jember bekerja sama dengan Pondok Pesantren Raden Rahmat Sunan Ampel untuk meningkatan softskill dan pengalaman santriwan/santriwati dalam berwirausaha melalui program pelatihan “Pembuatan Sambal Pecel Instan Di Kawasan Pondok Pesantren Raden Rahmat Sunan Ampel”. Kegiatan ini ditujukan untuk santriwan/santriwati Pondok Pesantren Raden Rahmat Sunan Ampel. Permasalahan utama yang terdapat pada mitra binaan yaitu kurangnya pemahaman mengenai proses pembuatan sambal pecel siap saji/instan, teknik pengemasan yang akan digunakan hingga strategi pemasaran yang dilakukan. Oleh karena itu kegiatan ini berfokus pada pembuatan sambal pecel siap saji hingga strategi pemasaran. Metode pelatihan terdiri dari pemaparan materi dan demo/praktek pembuatan sambal pecel. Santri dan santriwati sangat antusias dengan kegiatan pengabdian ini. Diharapkan dengan pelatihan yang diberikan, mampu membuat peserta siap berwirausaha dan lebih sejahtera.
Karakteristik Pewarna Alami Cair Terbuat dari Variasi Rasio Tepung Labu Kuning (Cucurbita moschata): Pelarut dan Lama Waktu Ekstraksi: Characteristic of Liquid Natural Colorant Made from Variations in The Ratio of Yellow Pumpkin Flour: Solvent and Extraction Time Nafi', Ahmad; Yuwanti, Sih; Fahmi, Dafiq Kurniawan; Subagio, Achmad; Diniyah, Nurud
JURNAL AGROTEKNOLOGI Vol. 18 No. 2 (2024)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v18i2.30279

Abstract

Liquid natural colorant is an alternative product which was produced from pumpkin flesh. The pumpkin contains high carotenoid compounds which rich of antioxidants. This research was aimed to determine the effect of solvent concentration and extraction time on the characteristics of liquid natural colorant from pumpkin. This study used a completely randomized design with two factors, namely the ratio of yellow pumpkin flour: solvent (1:6, 1:8, and 1:10 (w/v)) and extraction time (1, 2, and 3 days). Each treatment was repeated three times. Based on the results of the research, the treatment with a ratio of yellow pumpkin flour: solvent (w/v) 1:10 and the extraction time is 3 days produced the best liquid natural colorant, with the characteristics: brightness level (lightness) was 85.59 of lightness, 85.17% of antioxidant activity, 3.94 mg GAE/mL of total polyphenol, 0.63 mg/100 g of carotenoid content, the color stability test based on temperature storage (room temperature and cold temperature), respectively 2.96 and 3.42, and color stability test based on light intensity (lamp light and covered with aluminum foil) 2.79 and 2.84, respectively. According to these findings, the maceration method used on this research could be applied on production of natural colorant made from yellow pumpkin. Keywords: extraction time, liquid natural colorant, solvent, yellow pumpkin
Co-Authors Achmad Subagio Aini, Anggita Arifatul Azkiyah, Lailatul Dani Setiawan Fahmi, Dafiq Kurniawan Iwan Taruna Leseni, Ni Ketut Lindrianasari Majid, Nur Ika Okta Maria Belgis Masahid , Ardiyan Dwi Masahid, Ardiyan Dwi Miftahul Choiron Nurud Diniyah Retno Purwandari Sih Yuwanti Wahyuni, Livia Yuli Witono Yuwana, Nugraha