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All Journal Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Jurnal Agrotek UMMat Jurnal TAMBORA Canrea Journal: Food Technology, Nutritions, and Culinary Journal Food and Agro-industry (FAGI) Journal Food and Agro-industry (FAGI) Journal

Ariskanopitasari

Universitas Teknologi Sumbawa

Author-ID : 1228429

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Energy Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology

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Articles

IDENTIFIKASI SENYAWA BIOFLAVONOID PADA PROPOLIS HASIL EKSTRAKSI DARI SARANG LEBAH MADU HUTAN SUMBAWA (APIS DORSATA) Rodiahwati, Wawat; Ariskanopitasari; K Saleh, Imam
Jurnal TAMBORA Vol 3 No 2 (2019): EDISI 7
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Propolis merupakan salah satu produk potensial yang dapat dihasilkan dari olahan sarang lebah madu hutan. Selama ini, petani madu di Desa Batu Dulang, Kabupaten Sumbawa hanya mengambil madu hutan dengan cara ditiriskan dan disaring langsung dari sarangnya. Setelah itu, sarang lebah tidak dimanfaatkan dengan optimal. Padahal, pada sarang lebah madu tersebut terdapat propolis yang kaya akan bioflavonoid.Tujuan dari penelitian ini adalah untuk menghasilkan propolis dari sarang lebah madu hutan Sumbawa Apis dorsata dan mengidentifikasi senyawa bioflavonoid yang terkandung di dalamnya. Metode yang dilakukan adalah metode eksperimen yang terdiri atas dua tahap. Tahap pertama adalah ekstraksi propolis dari sarang lebah madu Apis dorsata dengan menggunakan metode maserasi dan pemanasan gelombang mikro (microwave assisted extraction). Setelah ekstrak propolis diperoleh, tahap penelitian selanjutnya adalah mengidentifikasi senyawa bioflavonoid yang terkandung menggunakan metode spektrofotometer UV-Vis. Analisis yang dilakukan adalah analisis rendemen dan total bioflavonoid. Pada laporan kemajuan ini, propolis berhasil diekstrak dari sarang lebah madu hutan Apis dorsata, dari Desa Batu Dulang, Kabupaten Sumbawa. Rata-rata rendemen yang dihasilkan adalah 24.43% untuk perlakuan konsentrasi dan pemanasan microwave. Dari tiga konsentrasi pelarut propilen glikol yang digunakan, konsentrasi 20% merupakan konsentrasi pelarut yang optimal dalam menghasilkan rendemen propolis ekstrak pada penelitian ini, yaitu mencapai 30%. Senyawa bioflavonoid dari ketiga konsentrasi akan diuji pada tahap selanjutnya dari penelitian ini.

Karakteristik briket ampas tebu (bagasse) dari bahan perekat tepung beras ketan Maulana Fansyuri; - Nurkholis; - Mikhratunnisa; Lalu Heri Rizaldi; - Ariskanopitasari
Jurnal Agrotek Ummat Vol 10, No 1 (2023): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v10i1.12266

Energy requirements are increasing with the increased of human activities that use either fossil fuel or biofuel. Biomass can be utilised as an alternative energy source in the form of briquettes. This study aims to increase the utilization of bagasse through the manufacture of briquettes using glutinous rice flour as the adhesive. Research variables include moisture content, ash content, destruction index, burning time and calorific value. This study used a completely randomized design (CRD) with variations in the concentration of glutinous rice flour 20%, 30%, and 40%. The results showed that the water content ranged from 5.85% - 7.65%. Ash content ranged from 6.44 to 8.14%. The destruction index was 0.24 – 0.65%. the burning time was between 124.67 -155 minutes, and the calorific value produced from bagasse briquettes was 7069.8 – 9759.3 cal/gram. The calorific value tend to decreased as the concentration of the adhesive was increased

Karakteristik pengeringan pisang kepok berdasarkan ketebalan irisan dan proses bolak balik pada pembuatan pisang sale Devi Tanggasari; Ariskanopitasari Ariskanopitasari; Chairul Anam Afgani
Jurnal Agrotek Ummat Vol 10, No 1 (2023): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v10i1.12860

One of processed bananas that has a long shelf life is banana fritter. Banana fritter is made by slicing bananas in various thicknesses and then drying them. Drying intends to reduce or eliminate the water content in bananas. This study aims to determine the drying characteristics of kepok bananas based on the thickness of the slices and the back and forth process in making banana fritter. The design used in this study was a completely randomized design (CRD) with two types of thickness, namely 1 cm (K1) and 1.5 cm (K2) cm and there were once (B1) and twice (B2) alternating process treatments respectively in a day. Research data were analyzed using SPSS. The results showed that the degree of thickness (K) significantly affected the mass change of bananas during drying (P value = 0.0001), and the alternating process of bananas (B) did not affect the mass change of bananas during drying (P value = 0.532), while the combination between treatment B and K did not have a significant effect (P value = 0.385). From the results of this study it can be concluded that the thickness of the dried kepok banana slices greatly affects the characteristics of the resulting banana fritter. The drying rate and MR value are directly proportional to the amount of moisture in the banana during drying which is shown at a thickness level of 1.5 cm, so it is advisable to carry out further research mechanically with a thickness level of 1.5 cm kepok banana slices.

Initial Characterization of Activated Charcoal from the Indigenous Ziziphus mauritiana Wood from Dryland of Sumbawa Lalu Heri Rizaldi; Ariskanopitasari; Nurman Muda Nasution; Widya Indriani; Ihlana Nairfana; Aluh Nikmatullah; Hery Haryanto; Muhammad Sarjan
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 11 No 2 (2023): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jrpb.v11i2.536

Ziziphus mauritiana is widely found in Sumbawa arid and semi-arid area. It is a drought tolerant plant which grows in areas with extreme conditions. While information of the utilisation of Bidara seeds as activated carbon is available, there are limited resources that use Bidara woods. Therefore, this study aims to characterize the activated charcoal derived from Z. mauritiana wood which was activated using 25%, 30% and 35% of H2SO4 and NaOH. The moisture content, ash content, volatile matter, fixed carbon, and iodine absorption capacity were investigated and compared to the Indonesian National Standard (SNI. 06-3730-1995). The result showed that NaOH activated charcoal obtained higher quality compared to the H2SO4 activated charcoal. The best activated charcoal was obtained from 35% of NaOH which has 1.19% moisture content, 13.21% ash content, 1.42% volatile matter, 84.73% fixed carbon, and 1892.40 mg/g iodine number. This study concludes that the characteristics of Z. mauritiana activated charcoal (except the ash content) comply with Indonesian National Standard and potentially can be developed as an adsorbent.

MASKER WAJAH TRADISIONAL SUMBAWA: KARAKTERISTIK FISIK DAN KIMIA PEEL OFF LOTO MOTONG Arsally Saskiarty Ndoen; Ariskanopitasari
The Journal of Teknologi Pangan Vol 4 No 1 (2023): Bioprocessing and Sustainable Agricultural Technology
Publisher : Faculty of Agricultural Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36761/fagi.v4i1.2764

Kulit pada tubuh manusia merupakan lapisan terluar yang melindungi tubuh dari mikroorganisme, sinar matahari, dan senyawa lainnya. Salah satu upaya untuk mempertahankan kesehatan kulit adalah dengan penggunaan skin care. Masyarakat sumbawa menggunakan loto motong sebagai skin care tradisional untuk menjaga kulit dari sengatan sinar matahari dan menjaga kelembaban kulit. Penelitian ini menguji ukuran partikel, homogenitas, daya sebar, daya lekat, kadar air, pH, dan kadar vitamin E masker loto motong peel off yang dicampur menggunakan gelatin. Penelitian ini juga bertujuan untuk menambah alternatif penggunaan masker loto motong oleh masyarakat guna mempertahankan budaya lokal. Hasil penelitian ini menunjukkan bahwa sediaan peel off loto motong homogen, memiliki ukuran partikel sebesar 0.25 mm, daya sebar 5.30 cm, daya lekat 6.81 detik, kadar air 9.33%, pH 6, dan vitamin E 53.89 ppm. Semua parameter yang diujikan telah memenuhi standar SNI 164399–1996 yang artinya produk layak digunakan dan berpotensi sebagai alternatif pengaplikasian masker tradisional Sumbawa.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36761/fagi.v4i1.2764

The skin is the outmost layer of human body which protect the body from microorganisms, UV light, and other chemicals. The healthiness of the skin can be maintained by the application of skin care product. Sumbawanese have been applying loto motong as a traditional skin care product for its hydrating agent and protecting the skin against UV light. This study aimed to add new alternative to the application of loto motong by Sumbawanese as a peel off mask to preserve local wisdom. This study measured the particle size, homogeneity, spreadability, stickiness, moisture content, pH, and vitamin E content of the loto motong peel off mask. This study shows that the mask formulation was homogenous, has 0.25 mm, 5.30 cm, 6.81 seconds, 9.33%, 6, and 53.89 ppm of particle size, spreadability, stickiness, moisture content, pH, and vitamin E, respectively. The parameter measured complies with the Indonesian National Standard (SNI 164399–1996) which means this peel off mask can be safely used and potentially become the alternative method for loto motong application.

Sensory profile analysis of Sumbawa ruminants milk using quantitative descriptive analysis and check-all-that-apply methods Sari, Ratna Nurmalita; Lalu Heri Rizaldi; Ariskanopitasari; Siti Nurjanah
jurnal1 VOLUME 8 ISSUE 2, DECEMBER 2025
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v8i2.1200

West Nusa Tenggara, particularly Sumbawa had suitable condition for livestock production, including cow, buffalo, equine, and goat. Those ruminants produce milk that contains notable nutrients for human body. This research aimed to use Quantitative Descriptive Analysis (QDA) and Check All That Apply (CATA) method by using trained and consumer panelist, consecutively. Ten trained panelists were obtained after prior selection process and training. Based on QDA result, bovine milk had yellowish color, salty and bitter taste. Sumbawa buffalo milk associated with thickness and creaminess. Meanwhile, equine milk appearance was white with rancid aroma and taste. Goat milk dominated with barny taste and aroma. Symmetrical plot in CATA result showed the different sensory profile among different Sumbawa ruminants milk

Co-Authors - Nurkholis Afgani, Chairul Anam Aluh Nikmatullah Arsally Saskiarty Ndoen Devi Tanggasari Hery Haryanto Ihlana Nairfana K Saleh, Imam Maulana Fansyuri Mikhratunnisa, Mikhratunnisa Muhammad Sarjan Nurman Muda Nasution Rizaldi, Lalu Heri Rodiahwati, Wawat Sari, Ratna Nurmalita SITI NURJANAH Widya Indriani

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