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Ariskanopitasari
Department Of Agroindustrial Technology, Sumbawa University Of Technology, Sumbawa, Indonesia.
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Economics, Econometrics & Finance Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Public Health Other

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The exploration of indigenous plant-based coagulant for sumbawanese cheese production as probiotic source Ariskanopitasari, Ariskanopitasari; Rizaldi, Lalu Heri; Sari, Ratna Nurmalita
Jurnal Agrotek Ummat Vol 10, No 4 (2023): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v10i4.19514

Abstract

Sumbawa cow's milk processing is still limited even though it has the potential to be developed. Therefore, a diversification product like cheese as a source of probiotic is required. Cheese derived from milk that is coagulated using rennet which is expensive and has high halal critical point. Thus, an alternative coagulant that is affordable with low halal critical point such as local plant-based material is needed. This study used Sumbawa local cow’s milk to produce cheese which coagulated using pineapple and gooseberry and the addition of Lactobacillus lactis as the lactic acid bacteria. Observed parameters were clotting time, yield, hardness, protein, total fat, total lactic acid bacteria, and sensory quality. This experiment showed that the cheese yielded using pineapple was higher than that of gooseberry, while the cheese coagulated using gooseberry (26714 N/m2) was having firmer texture. Meanwhile, clotting time, protein content and total fat content of the cheese coagulated using both coagulants were the same. The total lactic acid bacteria of the cheese coagulated using pineapple and gooseberry was similar 10.80 Log CFU/mg and 10.84 Log CFU/mg, respectively. Sensory evaluation using quantitative descriptive analysis showed that the cheese coagulated using pineapple extract has higher aftertaste and bitter taste. Meanwhile, the cheese coagulated using gooseberry extract was dry, grainy, yellowish, and its overall acceptance was higher than that of pineapple.
Determination of the added value of kades coffee agroindustry product using the hayami method (case study of MSME’s Agal Deta, Sumbawa Besar District) Rizaldi, Lalu Heri; Madani, Hamzah Rizqi; Ariskanopitasari, Ariskanopitasari; Mikhratunnisa, Mikhratunnisa
Jurnal Agrotek Ummat Vol 10, No 2 (2023): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v10i2.14140

Abstract

Coffee is an agro-industrial product commodity that has the potential to be developed, because it can be processed into ground coffee products with various flavors and can last a long time. This study aims to analyze the added value of Kades Coffee Agro-industry products in the MSME’s of Agal Deta which located in Marente Village, Alas District, Sumbawa Besar Regency using the Hayami method. The variables used in this method include input output and prices, revenues and profits, and margins. The results of the analysis of the added value of Kades coffee on the output, input and price variables obtained a conversion factor value of 5 kg/production cycle and a labor efficiency of 0.32 HOK/kg. The revenue and profit variables obtain of added value ratio of 76%, a profit level of 83% and an added value of 95,000 IDR. The margin variable gains a profit of 79% with a margin value of 100,000 IDR. The added value of Kades coffee is included in the profitable business category because it gets a added value ratio of above 40%.
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

Abstract

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
The effect of prebiotic types on the physical properties of ph and color and organoleptic test of Sumbawa's typical synbiotic cheese Rizaldi, Lalu Heri; Ariskanopitasari, Ariskanopitasari; Sari, Ratna Nurmalita
Jurnal Agrotek Ummat Vol 12, No 4 (2025): Jurnal Agrotek Ummat: Oktober
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v12i4.34516

Abstract

Sumbawa is known as a cow's milk producing area in West Nusa Tenggara Province. Unfortunately, the use of Sumbawa cow's milk is limited to milk candy products. In fact, the potential for dairy processing is very diverse, one of which is the typical synbiotic cheese product from Sumbawa. This study aims to analyze the effect of prebiotic types on the physical characteristics and organoleptic tests (level of liking) of typical Sumbawa synbiotic cheese products. The physical characteristics tested include pH and color, while the organoleptic test includes taste, aroma, texture and color. This research is experimental in nature by conducting experiments in the laboratory, using a completely randomized design with one factor, namely the type of prebiotic. The types of prebiotics used are uwi flour, seaweed flour and soybean flour. The three types of prebiotics used gave pH test results ranging from 5.82-5.90. The resulting pH value did not have a significant effect on the type of prebiotic used. Analysis of the physical properties of color obtained a range of L values of 76-80, a values of 0-3, b 7-19, Hue 69-90, and ∆E 12.13-3.37 from all treatments. The results of the color analysis showed that all samples were in quadrant one, which indicates that the cheese was yellow with varying intensities. Cheese with prebiotic soy flour is more yellow than prebiotic uwi flour and seaweed. The prebiotic type of cheese product made from yam flour had a significant effect on the color test results, while the organoleptic test results showed that the prebiotic type of yam flour and seaweed flour samples were the most popular in terms of taste, aroma and texture. When compared to the three treatments, cheese made from seaweed flour had the best level of acceptance. The potential for developing synbiotic cheese in the Sumbawa region is very large to produce products that can be accepted by the wider community.
SOSIALISASI PENANGANAN PASCAPANEN BUAH CABAI MERAH DI SERNU LABU BADAS KABUPATEN SUMBAWA Chairul Anam Afgani; Ariskanopitasari Ariskanopitasari
Jurnal Agro Dedikasi Masyarakat (JADM) Vol 5, No 1 (2024)
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jadm.v5i1.23437

Abstract

Cabai merupakan salah satu tanaman hortikultura yang sangat dibutuhkan di kalangan masyarakat Indonesia dengan nilai ekonomis yang tinggi. Cabai termasuk sayuran yang mudah busuk, mudah rusak, dan sulit dipertahankan dalam bentuk segar dan cabai tergolong sebagai produk pertanian klimakterik. Oleh karena itu, perlu cara penanganan pascapanen yang baik. Pelatihan bimbingan penanganan pascapanen cabai merah di masyarakat Sernu Labu Badas Sumbawa bertujuan untuk melatih masyarakat dalam penanganan pasca panen cabai merah yang memiliki mutu baik dan memperpanjang umur simpannya. Pemberian pengetahuan dilakukan secara sosialisasi, diskusi dan praktek. Hasil pengabdian masyarakat di masyarakat Sumbawa menunjukkan bahwa  masyarakat dapat memahami cara penanganan pasca panen cabai merah agar dapat menghasilkan hasil dengan kualitas yang baik dan memiliki masa simpan yang lama 4-6 bulan dengan sistem pengemasan yang baik
PELATIHAN PEMBUATAN YOGHURT DARI SUSU SAPI DI DESA BOAK, KABUPATEN SUMBAWA Ariskanopitasari Ariskanopitasari; Devi Tanggasari; Lalu Heri Rizaldi; Adi Ardiansyah; Shafwan Amrullah; Chairul Anam Afgani
Jurnal Agro Dedikasi Masyarakat (JADM) Vol 6, No 1 (2025)
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jadm.v6i1.31853

Abstract

Produksi susu sapi di Sumbawa sangat potensial meskipun belum dimanfaatkan nilai ekonominya secara optimal. Susu sapi dapat diolah menjadi yoghurt untuk memperpanjang umur simpan, menambah nilai ekonomi serta menambah nilai nutrisinya. Oleh karena itu kegiatan pengabdian masyarakat di desa Boak Kecamatan Unter Iwes ini dilakukan untuk memberikan tambahan informasi dan melatih keterampilan masyarakat dalam mengolah susu sapi menjadi yoghurt. Kegiatan ini dilaksanakan pada Januari 2025 di Gedung Serbaguna desa Boak yang diikuti oleh masyarakat setempat. Pelatihan diawali dengan pemaparan singkat mengenai yoghurt dan manfaatnya bagi kesehatan. Setelah itu, kegiatan dilanjutkan dengan tutorial pembuatan yoghurt rumahan yang diselingi dengan sesi diskusi. Hasil kegiatan ini menunjukkan bahwa pemahaman masyarakat terhadap manfaat yoghurt semakin baik serta dapat memahami metode produksi yoghurt skala kecil. Yoghurt dapat dikonsumsi oleh setiap rumah tangga atau sebagai peluang usaha skala rumah tangga.
Study of sugar and tamarind addition on the quality of masin salted anchovy (stolephorus) Chairul Anam Afgani; Ariskanopitasari Ariskanopitasari
Journal of Agritechnology and Food Processing Vol 4, No 2 (2024)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v4i2.28448

Abstract

Masin is a Sumbawanese traditional cuisine which is a sauce, made from mashed rebon shrimp, mixed with chilies, salt, flavorings, sugar and tamarind which fermented for 2 to 7 days. This study used anchovy as the basic material because of its abundant resources in West Nusa Tenggara. This study can be an opportunity for the development of processed anchovy. This study aimed to determine the effect of concentration of sugar and tamarind on the physical and organoleptic characteristics of anchovy. This research was conducted in a completely randomized design (CRD) with three replications of 2 factors such as the concentration of sugar and tamarind (0%, 0.6%, and 1.4%). Masin fermentation was carried out spontaneously for 7 days. The results showed that visually the anchovy masin did not grow fungi until the 14th day, except for samples with a concentration of sugar and tamarind 0.6% and 1.4%. Based on the L and oHue values, the anchovy masin has a reddish yellow color (yellow red) to yellow (yellow). Based on the results of the organoleptic test, it was found that the sugar concentration had an effect on texture and aroma, but did not affect color. The concentration of tamarind affected the aroma, but not the color and texture of masin.
Co-Authors - Nurkholis Adi Ardiansyah Afgani, Chairul Anam Aluh Nikmatullah Amrullah, Shafwan Arsally Saskiarty Ndoen Azmi, Asraar Kamal Devi Tanggasari Harjito - Hery Haryanto Ihlana Nairfana Jenri Parlinggoman Hutasoit K Saleh, Imam Khamidah, Aniswatul Madani, Hamzah Rizqi Maulana Fansyuri Mikhratunnisa, Mikhratunnisa Muhammad Sarjan Nurman Muda Nasution Nurrahman, Aulia Radiansyah, Adi Rizaldi, Lalu Heri Rodiahwati, Wawat Sari, Ratna Nurmalita SITI NURJANAH Tanggasari, Devi Widya Indriani