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All Journal Pro Food Jurnal SOLMA Journal of Applied Food Technology Jurnal Mutu Pangan : Indonesian Journal of Food Quality JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Jurnal Pemberdayaan Masyarakat Universitas Al Azhar Indonesia Journal of Food Technology and Health Journal of Applied Agricultural Science and Technology Prosiding Seminar Nasional Pemberdayaan Masyarakat (SENDAMAS) Exhibition and Seminar on Science and Creative Technology – Al Azhar Proceeding
Jameelah, Maryam
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Education Electrical & Electronics Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Public Health Social Sciences Other

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Effect of Time Fermentation on The Microbiological Properties of Coconut Water Kefir Raafi, Muhammad; Jameelah, Maryam; Tiara, Analekta
EXSACT-A Vol 1, No 1 (2023)
Publisher : Universitas Al Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/exc.v1i1.2350

Abstract

Coconut water is one of the popular drinks in tropical countries, it has been used widely as an isotonic drink, nutrient-rich, and has other beneficial functions. Many advantages of coconut water also make this product explored by many researchers as a synbiotic or even probiotic drink. This research investigates the impact of time fermentation on the microbiological properties of coconut water kefir. The study employs various time intervals during the fermentation process to explore changes in mesophilic bacteria, lactic acid bacteria, and total yeast and mold. By analyzing the microbiota present at different fermentation times (6, 12, 18, 24, and 48 hours), this research aims to elucidate how time affects the number of beneficial potential probiotic strains, such as lactic acid bacteria and yeast. The findings of this study showed that 24 hours of fermentation time gave the highest number of lactic acid bacteria (7.23 Log CFU/mL), the highest number of mesophilic bacteria (7.52 Log CFU/mL), and total yeast and mold (7.14 Log CFU/mL). Additionally, the inhibitory effects of coconut water kefir on two different kinds of pathogenic bacteria were examined using well diffusion, even though there was no inhibition zone. In conclusion, 24 hours is the best fermentation time to produce coconut water kefir which showed the highest increase of lactic acid bacteria, mesophilic bacteria, and total yeast and mold.
Peningkatan Nilai Tambah Produk Ayam Halal Rumah Potong Diandra Kabupaten Lebak, Banten Jameelah, Maryam; Haroni, Nanang; Husna, Alya; Destirana, Shalwa; Putra Pamungkas, Rio; Azis, Lukman; Dimas Said, Abdur Rahman
Jurnal SOLMA Vol. 14 No. 3 (2025)
Publisher : Universitas Muhammadiyah Prof. DR. Hamka (UHAMKA Press)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/solma.v14i3.20713

Abstract

Background: Rumah Potong Ayam (RPA) bersertifikat halal merupakan mata rantai krusial dalam menjamin kehalalan produk turunan ayam, keberadaan RPA yang memiliki sertifikat halal akan memudahkan proses sertifikasi halal bagi industri lainnya yang menggunakan ayam sebagai bahan baku. Namun, sayangnya belum terdapat RPA di Kecamatan Malingping, Kabupaten Lebak, yang memiliki sertifikat halal sehingga menyulitkan industri hilir untuk memperoleh sertifikat halal juga, karena kesulitan akses bahan baku ayam bersertifikat halal. Adapun akses terdekat ayam bersertifikat halal berada di kecamatan lain dengan lokasi terdekat membutuhkan waktu tempuh lebih dari tiga jam perjalanan. Kegiatan pengabdian masyarakat ini dilakukan untuk memberdayakan RPA di Kecamatan Malingping, kabupaten Lebak, yang belum memiliki sertifikat halal melalui penerapan Sistem Jaminan Produk Halal (SJPH) dan optimalisasi media digital. Metode: Kegiatan ini meliputi pendampingan pengurusan sertifikasi halal, pelatihan juru sembelih halal, penerapan SJPH, serta pemanfaatan media digital.  Hasil: Program pengabdian masyarakat yang dilakukan menunjukkan adanya peningkatan signifikan pada perbaikan fasilitas produksi. Penerapan SJPH juga terlihat melalui penetapan kebijakan halal oleh manajemen RPA, pelatihan penyembelihan bagi juru sembelih halal, adanya kemasan dengan identitas yang jelas, dan penggunaan alat pelindung diri saat bekerja. Adapun, pemanfaatan media digital saat ini menjadi salah satu media perluasan pemasaran bagi RPA. Kesimpulan: Dampak program ini tidak hanya meningkatkan kapasitas, dan perekonomian mitra RPA, tetapi juga meningkatkan kesadaran masyarakat akan pentingnya produk halal, serta memudahkan akses terhadap daging ayam yang terjamin kehalalannya.
Co-Authors Abdillah, Aziz Adilfi, Endrika Septya Assagaf, Syarifah Fatimah Zahra Auni, Khairul Chirzun, Ahmad Destirana, Shalwa Dimas Said, Abdur Rahman Ema Komalasari, Ema Giovani, Sarah Haroni, Nanang Hidayanti, Yurike Febrilian Husna, Alya Husna, Salsabila Al Ichsan, Vicky Permatasari Almira Imam, Saepul Liana, Sefira Putri Lukman Azis Mujadin, Anwar Nadya Mara Adelina Naufal, Muhammad Bintang Nunung Nurhasanah Pamungkas, Rio Putra Puteri, Nafisah Eka Putra Pamungkas, Rio Putri, Afiya Deliana Raafi, Muhammad Rosianajayanti, Rosianajayanti Said, Abdur Rahman Dimas Samijayani, Octarina Nur Sani, Ragil Perdana Shiddiqqie, Muhammad Hafidz Tiara, Analekta Zahra, Syarifah Fatimah