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Taufik, Moh

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Author-ID : 1241968

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mechanical Engineering Social Sciences Other

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Evaluasi Penetapan Kadar Kalsium pada Minuman Yogurt secara Titrasi Kelatometri Moh Taufik; Seveline Seveline; Maya Adriyanti
Jurnal Aplikasi Teknologi Pangan Vol 7, No 1 (2018): Februari 2018
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Titrasi kelatometri merupakan salah satu metode analisis kuantitatif yang dapat digunakan untuk menganalisa kadar kalsium. Sampai saat ini, belum ada data validasi analisis kadar kalsium secara titrasi kelatometri pada sampel minuman yogurt. Tujuan dari penelitian ini yaitu mengevaluasi metode penetapan kadar kalsium secara titrasi kelatometri pada sampel minuman yogurt. Hasil uji recovery menunjukkan bahwa metode titrasi kelatometri mempunyai nilai akurasi yang baik, yaitu 100,94% pada konsentrasi spiking larutan standar kalsium sebesar 60 mg/100 ml sampel minuman yogurt. Ripitabilitas dan intra-lab reprodusibilitas menunjukkan hasil yang dapat diterima dengan nilai relative standard deviation (RSD) berturut-turut sebesar 1,61% dan 1,74%. Hasil uji ketangguhan metode menunjukkan bahwa penggunaan sampel awal 5,0-10,0 ml menghasilkan kadar kalsium yang sama. Berdasarkan hasil ini, metode analisis kadar kalsium secara titrasi kelatometri dapat diaplikasikan pada sampel minuman yogurt.Chelatometric titration is one of the quantitative analysis methods that can be used to analyze calcium content. This research aims to evaluate the analytical performance of calcium content analysis in the yogurt drink using chelatometric titration. The results showed that this chelatometric titration had a good accuracy, i.e. 100,94% at spiking concentration of 60 mg /100 ml sample. Repeatability and intra-lab reproducibility indicated acceptable results with relative standard deviation (RSD) values of 1,61% and 1,74%, respectively. The ruggedness test also indicated that chelatometric titration was tough to the volume of initial sample used, i.e. 5,0 ml to 10,0 ml. Based on these results, calcium content analysis using chelatometric titration can be applied in yogurt drink sample.

FORMULASI COOKIES DENGAN FORTIFIKASI TEPUNG TEMPE DENGAN PENAMBAHAN ROSELA (Hibiscus sabdariffa L.) Seveline Seveline; Nofi Diana; Moh. Taufik
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Jurnal Bioindustri: VOL. 1 NO. 2 (2019)
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v1i2.78

Cookies are a type of pastry that is consumed by many people from all of aged. Cookies can be consumed as a practical and healthy alternative food. This research aims to formulate cookies combined from wheat flour and tempeh flour with addition of roselle. The use of tempeh flour in making cookies can increase protein levels because the protein content of tempeh flour is higher than in wheat flour. In addition, the important ingredients contained in the roselle petals are anthocyanin pigments that form flavonoids that act as antioxidants. The results of this study obtained 37.00% yield of tempeh flour and moisture content of 7.36%, ash content of 2.6%, protein content of 45.59%, fat content of 24.04 % and carbohydrate content of 0.134%. Roselle produced has yield of 80.5% and has a moisture content of 7.44 %, ash content of 6.28%, protein content of 6.29%, fat content of 1% and carbohydrate levels of 78.36%. Based on the result of hedonic test, formulas F1 was selected as the best formula. Products of tempeh flour cookies and roselle powder have a yield of 72 - 85.09%. The results of physicochemical analysis of F1 cookies obtained 2.40% ash content, 7.26% protein content, 29.62% fat content, 68.60% antioxidant activity EC50 µg/ml, 206.785

FORMULASI FOODBARS BERBAHAN DASAR TEPUNG KULIT PISANG KEPOK DAN TEPUNG KEDELAI Chairunnisa Oktofyani Fanzurna; Moh. Taufik
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Jurnal Bioindustri: Vol. 2 No. 2 (2020)
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v2i2.629

This study aims to formulate and produce foodbars made from banana peel and soy flour. The use of banana skin aims to utilize food waste that has high enough fiber. The use of soy flour that has high protein. The ratio of the use of kepok banana peel flour and soy flour at formulation F1, F2, F3, F4 and F5 are 50:50, 40:60, 30:70, 20:80 and 10:90 respectively. Banana kepok leather flour produced has a moisture content 5.73%, ash content 11.86%, protein content 6.70%, fat content 16.44% and carbohydrate 59.27%, while soy flour produced has the moisture content 4.80%, ash content 3.88%, protein content 41.64%, fat content 28.44% and carbohydrate 21.24%. Based on the results of the hedonic, F5 was chosen as the selected formula of foodbar. The results of physicochemical characteristic of selected formula with the parameter of moisture content, ash content, protein content, fat content, carbohydrate content, dietary fiber content and texture test levels were 6.70%, 2.71%, 18.79%, 27.20%, 44.60% and 14.76 respectivily

EVALUASI KETIDAKPASTIAN DALAM PENENTUAN KADAR KALSIUM SECARA TITRASI KELATOMETRI PADA SAMPEL SUSU SEGAR Moh Taufik; Seveline Seveline; Emilia Ratih Saputri
JURNAL AGROINDUSTRI HALAL Vol. 4 No. 1 (2018): Jurnal Agroindustri Halal
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Kalsium merupakan salah satu mineral penting yang terdapat pada susu segar. Kadar kalsium pada susu segar dapat dianalisa dengan menggunakan metode titrasi kelatometri. Tujuan penelitian ini adalah menentukan nilai ketidakpastian dalam analisis kadar kalsium pada susu segar secara titrasi kelatometri. Hasil identifikasi menunjukkan terdapat tujuh sumber ketidakpastian, yaitu buret yang digunakan untuk titrasi sampel, pipet mohr, recovery, ripitabilitas, linearitas, timbangan dan buret yang digunakan untuk titrasi larutan standar. Sumber ketidakpastian yang berkontribusi paling signifikan adalah recovery. Hasil perhitungan menunjukkan nilai ketidakpastian diperluas relatif kecil, yaitu 5.46 mg/100 mL, atau 3.76% dari kadar kalsium yang teranalisa.

Formulasi Cookies Berbahan Tepung Terigu dan Tepung Tempe dengan Penambahan Tepung Pegagan Moh Taufik
JURNAL AGROINDUSTRI HALAL Vol. 5 No. 1 (2019): Jurnal Agroindustri Halal
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Cookies merupakan salah satu produk berbahan dasar tepung terigu yang banyak dikonsumsi. Tujuan penelitian ini adalah memformulasi cookies berbahan dasar dua jenis tepung, yaitu tepung terigu dan tepung tempe, serta dengan penambahan tepung pegagan. Hasil uji kadar protein pada tepung tempe cukup besar, yaitu 42,22%, sedangkan kadar serat pangan tepung pegagan sebesar 46,76%. Hasil uji hedonik menunjukkan cookies F1 (tepung terigu 85% dan tepung tempe 15% serta penambahan tepung pegagan sebesar 2,5%) mempunyai penilaian kesukaan yang menyerupai cookies kontrol (tepung terigu 100% dan tanpa penambahan tepung pegagan). Hasil uji proksimat menunjukkan kadar protein, lemak dan abu dari cookies F1 lebih tinggi dari cookies kontrol, sedangkan kadar karbohidrat dan air dari cookies F1 lebih rendah dari cookies kontrol. Hasil uji juga menunjukkan kadar serat pangan cookies F1 lebih rendah dari cookies kontrol.Kata kunci: cookies, formulasi, tepung terigu, tepung tempe, tepung pegagan

Formulasi Kukis Berbahan Tepung Labu Kuning (Cucurbita moschata Duch) dan Tepung Terigu Dengan Penambahan Pisang Ambon (Musa paradisiaca) Marintan Paskalia Manurung; Seveline Seveline; Moh Taufik
JURNAL AGROINDUSTRI HALAL Vol. 7 No. 2 (2021): Jurnal Agroindustri Halal 7(2)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (460.902 KB)

Cookies is one type of biscuit which is processed from soft dough, has high levels of fat and sugar, relatively crunchy and when broken, the cross section is less dense textured. One alternative ingredient that can be used in making cookies is pumpkin flour. This research aims to formulate cookies made from pumpkin flour and wheat flour with addition of ambon banana. The use of ambon banana in making cookies is to replace eggs for people who have vegetarian lifestyle. The results showed that the yield in making pumpkin flour was 10.59% and pumpkin flour had a moisture content of 5.65%, ash content of 1.42%, protein content of 6.50%, fat content of 0.50%, carbohydrate content of 86.21%. The organoleptic test indicated that F1 cookies (15% pumpkin flour substitution and 20% banana ambon addition) and F2 cookies (15% pumpkin flour substitution and 30% banana ambon addition) have the same level of preference as control cookies.

Pengaruh konsentrasi bahan pengental terhadap karakteristik nori analog dari daun binahong (Anredera cordifolia) Hermawan Seftiono; Syahidah Syahidah; Moh Taufik
AGROINTEK Vol 17, No 4 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i4.18067

Nori is one of the products that are in demand by the people of Indonesia. Nori is mostly a product that is imported and produced by foreign companies. The price of seaweed, the raw material for making nori, is relatively expensive, so it is necessary to diversify the raw materials for making nori. This study aimed to determine the effect of thickener concentration on the organoleptic properties, chemical properties and physical properties of nori analog from binahong leaves. Organoleptic tests yielded the two best formulas, namely F3 (80% binahong leaves and 20% sago) and F6 (85% binahong leaves and 15% sago). Furthermore, chemical and physical analysis was carried out. The results of chemical analysis on the nori analog showed that analog nori F3 and F6 had a moisture content of 5.72% and 6.84%, an ash content of 4.27% and 5.21%, protein content of 3.66% and 4.60 %, fat content of 9.06% and 8.90% and carbohydrate content values of 77.29% and 74.45%. Physical analysis of analog nori included analysis of texture, color, and thickness. The hardness value of nori on F3 was 2.13 gf, while on F6 it was 2.15 gf. Color of nori analog of F3 and F6 obtained 50.44 and 49.38, with a lighter green color for F3 compared to F6, which produced a darker green color. The thickness values of the F3 and F6 analog nori obtained were 0.92 mm and 0.64 mm.

WANPRESTASI DALAM PERJANJIAN KERJA SAMA PEMBERIAN KREDIT MODAL KERJA ANTARA PT. BANK RAKYAT INDONESIA DAN CHARLES FOEK: Studi Putusan N : 13/PDT.G/2011/PN.END. dan Kasasi No. 2519 K/PDT/2013 Qiram, Syahrul; Taufik, Moh
Jurnal Res Justitia: Jurnal Ilmu Hukum Vol. 4 No. 2 (2024): Jurnal Res Justitia : Jurnal Ilmu Hukum
Publisher : LPPM Universitas Bina Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46306/rj.v4i2.164

Agreements made legally validas the law of the perties who made it. This means that the agreements is valid and legally bindingon the parties. For businesses, the agreement a major foundation that serves as a gide or handle in meeting achievement and dispute resolution in the event of a dispute in the future. One of the cooperation agreement can be seen between the store PT. Bank Rakyat Indonesia and Charles Foek. The problems became the main object of this research is on the implementation of cooperation agreements and the obstacles encountered in the process of development effort under taken. The purpose of this study was to determine the cooperation agreements and the store PT. Bank Rakyat Indonesia and Charles Foek about the glass ware in Ende Tengah, sub-district, district Ende NTT, whe ther the constraints faced by the parties in developing a business venture under taken now. This study use empirical method using primary data and secondary data were then analyzed using a qualitative approach. Cooperation agreement between the store PT. Bank Rakyat Indonesia and Charles Foek aim are hidden defects or “wanprestasi”. From the results of the discussion can make a conclusion that the contract should be more careful in making the agreement as well a sist aims and objectives

ANALISIS TERHADAP SANKSI PIDANA BAGI PELAKU KEKERASAN DALAM RUMAH TANGGA YANG MENGAKIBATKAN HILANGNYA NYAWA ORANG LAIN Qiram, Syahrul; Taufik, Moh
Jurnal Res Justitia: Jurnal Ilmu Hukum Vol. 4 No. 2 (2024): Jurnal Res Justitia : Jurnal Ilmu Hukum
Publisher : LPPM Universitas Bina Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46306/rj.v4i2.166

Nowadays, we encounter many criminal acts of domestic violence, and it is not uncommon for others to lose their lives. As an effort by the government to solve this problem is by socialization, Law Number 23 of 2004 concerning the Elimination of Domestic Violence (KDRT)

Upaya Peningkatan Resiliensi Masyarakat pada Masa Pandemi Covid-19 di Dusun Wage, Jawa Barat Sri Wulandari, Khotimah; Taufik, Moh
Indonesian Journal for Social Responsibility Vol. 4 No. 01 (2022): June 2022
Publisher : LPkM Universitas Bakrie

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36782/ijsr.v4i01.123

The Covid-19 pandemic had a comprehensive impact in all aspects of lives. This society service activities aim to increase resilience of society in Wage Hamlet RT 015 RW 005 Lebakwangi Village, Lebakwangi District, Kuningan Regency, West Java. The society from that location have serious experience that impacts in the aspects of educational, economic, health and religion. The online learning system caused some of students to go on strike to school, the income decreased up to 80%, susceptible to stress, anxiety and excessive fear, and religious activities were also forced to stop. The method used in this service was Participatory Action Research, namely by implementing various program activities which started with build a rapport with the society, determination of society service agendas, participatory mapping, identification of problems in society, planning or strategies planning, society organizing, implemented the change actions, reflection or evaluation, and then expanded the scale of action and support. In the educational aspects, there was Kejar Ilmu program as a place for tutoring and discussion. In the economic aspects, there was the creation of product brochures for online promotion through social medias. The health aspects there was Friday Sharing program and guidance & counselling service. The last aspect, the religious aspects, that was the implementation of weekly recitations and the preparation of material summaries for distribution online. In general, these society service activities go so well. It can be seen from the enthusiasm of the residents and have a lot of participants who participates in this activity.

Co-Authors Aimim-Tham, Sukanya Al Akbar, Ramadhana Fatahillah Amaliyah, Nada Rifqi Aminah Aminah Angga Prasetyo Aranggraeni, Renda Bachrul Amiq Bha’iq Roza Rakhmatullah Borman, M. Syahrul Chairunnisa Oktofyani Fanzurna Diamonda, Sadewa Aziz Emilia Ratih Saputri Emilia Ratih Saputri Eny Yulianti, Eny Erwin Aditya Pratama Fajar Wibisono Fitria, Yati Hanifah Nuryani Lioe Heni Oktafiana Himmatul Barroroh Ilzamha Hadijah Rusdan Indah Putri Divia Ismail Yahya Khausan, Makmur Lilik Miftahul Khoiroh Manurung, Marintan Paskalia Marintan Paskalia Manurung Maya Adriyanti Mulfirana Nancy Dewi Yuliana Nofi Diana Nurwulan Purnasari PUDJI ASTUTI Qiram, Syahrul Rizky Kusumawardani Royyanuddin, Moh Saputri, Emilia Ratih Seftiono, Hermawan Septin Puji Astuti Seveline, Seveline Sri Wulandari, Khotimah Sugiarto, Imawan Syahidah Syahidah Wijaya , Alex Sandi Wijaya Murti Indriatama Wiratman, Ajus Yoni Atma

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