Garuda - Garba Rujukan Digital

p-Index From 2020 - 2025

3.495

P-Index

This Author published in this journals

All Journal Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Pro Food Jurnal Sains Teknologi dan Lingkungan (JSTL) Jurnal Abdi Insani Jurnal Agro Dedikasi Masyarakat (JADM) Jurnal Teknologi dan Mutu Pangan Food and Agro-industry (FAGI) Journal Food and Agro-industry (FAGI) Journal

Nairfana, Ihlana

Program Studi Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Teknologi Sumbawa, Nusa Tenggara Barat

Author-ID : 1554764

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Public Health

Published : 23 Documents Claim Missing Document

Claim Missing Document

Articles

1 2 3

The Characterization of Masin Rebon shrimp (Acetes indicus) as Sumbawa’s Traditional Fermented-Food: The Characterization of Masin Rebon shrimp (Acetes indicus) as Sumbawa’s Traditional Fermented- Food Chairul Anam Afgani; Ihlana Nairfana; Dinar Suksmayu Saputri; Lukman Azis; Baso Manguntungi; Shafwan Amrullah
Pro Food Vol. 7 No. 1 (2021): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v7i1.155

ABSTRACT This research is conducted to determine the characteristics of Masin made from rebon shrimp with the addition of various Masin’s starter (Starmas). This is designed using completely randomized design with single factor; starter concentrations. Chemical characteristics (water, protein, pH value), sensories (color, texture, aroma, taste) and microbiological (total LAB) were observed. Data were analyzed by analysis of variance (p-value 5%) using Co-Stat Software any significant differences tested using Honestly Significant Differences Test (HSD). Total LAB is analyzed using qualitative method. The addition of various starter concentrations had a significant effect on water, protein, pH value, texture and taste preference level, but did not significantly affect on color and aroma. Total LAB in each treatment increased when the consentration of starter increased. The starter’s addition potentially change the chamical characteristics, sensories and microbioloical of Masin rebon shirmp. ABSTRAK Penelitian ini bertujuan untuk menganalisa karakteristik masin udang rebon melalui berbagai konsentrasi pemberian starter masin (Starmas). Penelitian ini menggunakan metode Rancangan Acak Lengkap dengan faktor tunggal, yaitu penambahan konsentrasi starter. Parameter diamati adalah karakteristik kimia (protein, air, nilai, pH), sensoris (warna, aroma, tekstur, rasa) dan uji mikrobiologi (bakteri asam laktat). Data hasil penelitian kimia dan organoleptik dianalisis dengan analisis keragaman pada taraf nyata 5% dengan menggunakan software Co-Stat dan apabila ada pengaruh nyata maka dilakukan uji lanjut dengan uji Beda Nyata Jujur, sedangkan data mikrobiologi dianalisa menggunakan metode kuantitatif. Hasil penelitian memberikan bahwa penambahan berbagai konsentrasi starter memberiakan pengaruh nyata terhadap nilai kadar air, nilai kadar protein, nilai pH, tingkat hedonik tekstur dan rasa, namun tidak meberikan pengaruh nyata terhadap tingkat hedonik warna dan aroma. Jumlah bakteri asam laktat pada setiap perlakuan mengalami peningkatan dengan semakin banyaknya konsentrasi stater yang ditambahkan. Penambahan starter dapat memperbaiki karakteristik kimia, sensoris dan mikrobiologis pada masin udang rebon.

Karakteristik Fisik Edible Film Pati Jagung (Zea mays L) Termodifikasi Kitosan dan Gliserol Ihlana Nairfana; Muhammad Ramdhani
JURNAL SAINS TEKNOLOGI & LINGKUNGAN Vol. 7 No. 1 (2021): JURNAL SAINS TEKNOLOGI & LINGKUNGAN
Publisher : LPPM Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jstl.v7i1.224

Edible film is a thin layer that is used as a substitute for synthetic plastic or used as a primary packaging of food product. Corn starch that is suspended with chitosan and glycerol is able to improve the quality of edible film. The purpose of this research is to determine the physical characteristics of edible film from modified corn starch. The concentrations of chitosan used were 15%, 20% and 25%, and glycerol were 30% and 40%. Physical characteristics of edible film observed were thickness, absorption, solubility and film degradation. The thickness of the film ranges between 0.06-0.14 mm. The best treatment for film absorption, solubility and degradability is obtained from the addition of 15% chitosan and 40% glycerol, whilst the lowest was from 25% chitosan and 30% glycerol. plastics, thickness, absorption, solubility

EFEKTIVITAS TEH DAUN KERSEN (Muntingia calabura linn.) SEBAGAI MINUMAN FUNGSIONAL PENURUN KADAR GLUKOSA DARAH Ihlana Nairfana; I Ketut Suter; Bambang Admadi Harsojuwono
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 6 No 1 (2019): Scientific Journal of Food Technology (March)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar

The aim of this research was to find the best treatment in order to achieve kersen tea with the highestflavonoid content and was expected to decrease blood sugar levels. This research was conducted inthree stages. Stage I was qualitative anylisis of flavonoids, the leaf position, different flavonoidsextraction condition whether it was extracted in daylight or dark condition, and the sample:solvent ratiothat gives the highest flavonoids contents. Stage II was to find out the effect of temperature and dryingtime on total flavonoids, antioxidant activity, and hedonic test for color, taste and aroma. Stage III wasin-vivo test to determine the ability of kersen leaf tea to reduce blood sugar levels in hyperglycemicmice. Kersen leaves positively contained flavonoids after tested in quantitative and qualitative ways.Sample from middle leaves that was dried at 60oC for 60 minutes and was extracted in daylightcondition with the sample:solvents ratio of 1:10 gives the highest flavonoids contents (7,75 mg/gextract), highest antioxidant activity (IC50 of 54,82 ppm), and tea color that was preferred by panelist.Kersen tea was able to decrease high blood sugar level of hyperglycemic BALB/c mice from 272.1 mg/dLto 250.2 mg/dL, or by 8.04%.

SIFAT FISIKOKIMIA TEPUNG PISANG KEPOK (Musa paradisiaca L.) YANG DITANAM DI LOKASI BERBEDA DI KABUPATEN SUMBAWA: Physicochemical Properties of Kepok Banana (Musa paradisiaca L.) Flour Planted in Different Areas of Sumbawa Regency ihlana Nairfana; Lalu Heri Rizaldi
Pro Food Vol. 8 No. 1 (2022): Pro Food (Jurnal Ilmu dan Teknologi Pangan )
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v8i1.233

Kabupaten Sumbawa di Nusa Tenggara Barat, merupakan wilayah yang memiliki peluang pengembangan pisang sangat besar. Produktivitas pisang di Kabupaten Sumbawa terus meningkat dari tahun ke tahun, dan pengolahannya menjadi tepung pisang dinilai menjadi salah satu bentuk alternatif diversifikasi komoditas pisang yang menjanjikan. Salah satu jenis pisang yang berkembang di Wilayah Sumbawa yaitu Pisang Kepok, akan tetapi selama ini belum ada data yang jelas secara kualitas tentang perbedaan fisikokimia tepung pisang kepok yang dihasilkan dari beberapa lokasi tanam berbeda. Penelitian ini bertujuan untuk mengkaji tentang pengaruh perbedaan lokasi tanam terhadap sifat fisikokimia (kadar air, kadar pati dan kadar amilosa) tepung pisang kepok. Penelitian disusun menggunakan Rancangan Acak Lengkap dengan satu faktor yaitu lokasi penanaman (P1=Kecamatan Moyo Utara; P2=Kecamatan Lunyuk; P3=Kecamatan Alas Barat dan P4=Kecamatan Tarano), dan dilakukan pengulangan sebanyak 3 kali. Kadar air sampel tepung pisang dari keempat lokasi tanam berkisar antara 5,07% hingga 9,31%, kadar pati sebesar 53,3% hingga 83,2% dan kadar amilosa antara 27,4% hingga 48,2%. Rendemen tepung pisang yang dihasilkan berkisar antara 18,36-18,62%. Nilai kecerahan (nilai L) tepung pisang berkisar antara 60,90-62,27 dengan deskripsi warna moderate yellow. Tepung pisang yang berasal dari buah yang ditanam di Kecamatan Lunyuk memiliki kadar air, kadar pati dan kadar amilosa tertinggi.

Variasi Jumlah Starter Bakteri Asam Laktat (BAL) Terhadap Mutu Kimia,Organoleptik, dan Fisik Minuman Probiotik Instan Dari Jagung Pulut (Zea Mays Ceratina) Sumbawa Siti Atiah; Ihlana Nairfana
Jurnal Teknologi dan Mutu Pangan Vol 1 No 1 (2022): JTMP - Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Minuman probiotik merupakan minuman fungsional yang mengandung mikroba hidup, berguna bagi tubuh dengan menstabilkan mikroflora pada usus serta mencegah dan menyeleksi mikroba yang sudah tidak berfungsi. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan variasi starter bakteri asam laktat (BAL) terhadap kadar air, pH, warna, waktu larut dan mutu organoleptik sari jagung instan. Dalam penelitian ini, analisis menggunakan metode Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu konsentrasi starter bakteri asam laktat (BAL) (P1=0% P2=10% P3=20% P4=30% yang diulang sebanyak 3 kali, kemudian data dianalisis dengan ANOVA ( < 5%) dan dilanjutkan dengan uji Duncan jika terdapat hasil yang berbeda nyata. Hasil penelitian menunjukan bahwa variasi starter bakteri asam laktat (BAL) berpengaruh nyata terhadap kecerahan warna, rasa, aroma dan pH minuman probiotik istan jagung pulut sumbawa. Perlakuan terbaik dalam penelitian ini adalah perlakuan P3 dengan karakteristik warna yang disukai (skor 3,81) rasa yang disukai (skor 4,19),kadar air sebesar 2,33% , pH sebesar 4,01, dan waktu larut sebesar 125 detik. Nilai kadar air dan waktu kelarutan minuman instan telah memenuhi SNI 01-4270-1996 dan SNI 2983:2014.

Studi Perbandingan Penggunaan Ragi Nkl dan Ragi Tape Sumbawa Terhadap Mutu Organoleptik, Ph, dan Kadar Gula Tape Ketan Putih (Oryza Sativa L. Var Glutinosa) Hidayati Hidayati; M Mikhratunnisa; Ihlana Nairfana
Jurnal Teknologi dan Mutu Pangan Vol 1 No 1 (2022): JTMP - Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Tape merupakan makanan yang terbuat dari beras ketan maupun singkong dengan jamur Endomycopsis fibulgeria, Rhizopus orizae maupun Saccharomyces sereviciae sebagai ragi. Tujuan dari penelitian ini adalah untuk mengetahui perbandingan penggunaan ragi NKL dan ragi tape Sumbawa terhadap mutu organoleptik, pH dan kadar gula tape ketan putih. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dua faktor, yaitu jenis ragi dan dosis ragi. Data dianalisis menggunakan ANOVA (Analysis of Varance) dengan software SPSS. Berdasarkan hasil penelitian diperoleh hasil bahwa Tidak ada pengaruh jenis ragi terhadap mutu organoleptik tekstur, rasa aroma (skala hedonik) dan tidak berpengaruh terhadap pH tape ketan, namun jenis ragi berpengaruh terhadap interaksi jenis ragi dan dosis ragi (skala skoring) pada rasa tape ketan dan berpengaruh terhadap kadar gula tape ketan. Dan tidak ada pengaruh dosis ragi terhadap mutu organoleptik tekstur, rasa dan aroma (skala hedonik) tape ketan, namun dosis ragi berpengaruh terhadap interaksi jenis ragi dan dosis ragi (skala skoring) pada rasa tape ketan, dan berpengaruh terhadap pH tape ketan.

Pengaruh Konsentrasi dan Lama Perendaman dalam Natrium Metabisulfit terhadap Mutu Tepung Pisang Kepok Muda Termodifikasi Ihlana Nairfana; Qori'atul Fadilah
Jurnal Teknologi dan Mutu Pangan Vol 1 No 2 (2023): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

One of the food diversifications of kepok banana (Musa paradisiaca formatypica) is the manufacture of modified banana flour. The process of making kepok banana flour is modified through 4 cycles of heating and cooling processes (retrogradation) which causes the flour to have a dark color. An experimental study was conducted to determine the effect of adding sodium metabisulfite solution with different concentrations (0%, 0.25% and 0.30%) with different soaking times (0 minutes, 30 minutes and 60 minutes) on water absorption, color quality, water content and ash content of modified banana flour. The results shows that the higher sodium metabisulfite concentration, the higher the water absorption, improves the color and increases the ash content, but lowers the water content of the flour. The longer the soaking time of sodium metabisulfite the more it increases the water absorption, color and moisture content but decreases the ash content of the flour.

Variasi Suhu dan Lama Pengeringan Terhadap Mutu Masakan Sepat Instan Fadila Hidayatun Oktaviani; Ihlana Nairfana
Jurnal Teknologi dan Mutu Pangan Vol 2 No 1 (2023): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v2i1.3094

Sepat is a typical Sumbawa dish made from fresh fish that is grilled and mixed with various kinds of spices and complementary ingredients. Because this dish is served fresh, it can only be found on the island of Sumbawa. Sepat has the potential to beprocessed into instant food to increase its marketability. The purpose of this study was to determine the effect of temperature and drying time using a food dehydrator on the organoleptic quality, water content and total microbes of instant sepat. The study was designed using a factorial completely randomized design, namely drying temperature (P) and drying time (W). Nine combinations of drying temperature and time have been studied. Each treatment was repeated 3 times to obtain 27 experimental units. Data wasthenanalyzedusing ANOVA at 5% significant level. Eachdifferent data was further tested using the Duncan Multiple Range Testat a 5% level. The results showed that the temperature and drying time affected the organoleptic quality (aroma, texture and taste), moisture content and total microbe of instant sepat. The drying temperature is 60 ℃ for 16 hours (P2W2) that resulted sepat with a typical sour taste, a texture thatis not too dry, a water content of 9.37% and a total of 4.0 x 104 colonies/g microbes.

Analisis Kemampuan Ekstrak Metanol Daun Bidara Indigenous Pulau Sumbawa Sebagai Pengawet Ikan Nila Ihlana Nairfana; Heri Murtawan; Nurul Fatimah
Jurnal Teknologi dan Mutu Pangan Vol 2 No 1 (2023): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v2i1.3121

Tilapia (Oreochromis niloticus) is one type of freshwater fish that has good prospects for development. Mentioning one of the weaknesses of tilapia is that it is easy to experience a decrease in freshness, microorganism activities that occur in fish or the presence of fat oxidation processes that cause damage and deterioration in quality in fish. Bidara (Ziziphus mauritiana) leaves contains, alkaloids, flavonoids, phenols, tannins and saponins so that they can be used as natural preservatives for fish because of the activity of flavonoids and phenols found in bidara leaves can be used as antimicrobial and natural preservatives. The purpose of this study was to determine the effect of bidara leaf methanol extract on the quality of tilapia freshness and tilapia microbiology. This study used 2 methods, organoleptic results using empirical methods with methanol extract concentrations of bidara leaves 0%, 5%, 10% and 15%, while bacterial tests used the TPC (Total Plate Count) method. Based on the results of the study showed that the methanol extract of bidara leaves was able to maintain the quality of tilapia freshness based on the appearance of the eyes, gills, mucus, meat, aroma and texture and the number of microbes. The best treatment is a 5% extract concentration that is able to maintain the freshness of the fish for up to 9 hours. Total cell during storage of 3 hours, 6 hours and 12 hours are still included in the SNI requirements, which is no more than 5.0 x 105 cell/g.

PELATIHAN DAN PENDAMPINGAN BUDIDAYA DAN PENGOLAHAN BAWANG MERAH ASAL TRUE SHALLOT SEEDS (TSS) DI DESA BRANG KOLONG KECAMATAN SUMBAWA Ihlana Nairfana; Aluh Nikmatullah; Topan Rahmatul Iman
Jurnal Abdi Insani Vol 10 No 3 (2023): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v10i3.1088

Shallot farmers from Brang Kolong Village, Sumbawa Regency, have been cultivating shallots from bulbs. The main problem faced by farmers is the decreased productivity of shallots even though the planting area has increased from year to year. With an increase in the area for planting shallots, automatically the need for seeds from tubers will also increase. Therefore, cultivating shallots other than bulbs is very much needed, one of which can be achieved by planting shallots from seeds or what is known as TSS (True Shallot Seeds). ). Other problems faced by partners are high postharvest weight losses, and also the size of shallot bulbs that do not vary. This affects the selling value of shallots in the market. Therefore, training and assistance is carried out on shallot cultivation through the TSS method, good postharvest handling and processing of low grade shallot yields to become onion chili paste and crispy fried shallots. The stages of community empowerment include the preparation stage, FGD socialization of work programs with partners, training and technical assistance for shallot cultivation using the TSS method, post-harvest training and new product development from rejected onion bulbs. The output of this activity was an increase in partners' knowledge regarding aspects of shallot cultivation and processing from TSS which was marked by an increase in the average pre-test score of 55% to 87% in the post-test.

Co-Authors Afgani, Chairul Anam Aluh Nikmatullah Amrullah, Shafwan An Nisa Fujianti Bambang Admadi Harsojuwono elmadani nasution Fadila Hidayatun Oktaviani Heri Murtawan Hidayati Hidayati I Ketut Suter Lukman Azis Manguntungi, Baso Mikhratunnisa, Mikhratunnisa Mikhratunnisa, Mikhratunnisa Muhammad Ramdhani Murtawan, Heri Nila Nasution Nurul Fatimah Nurul Fatimah Qori'atul Fadilah Rizaldi, Lalu Heri Saputri, Dinar Suksmayu Sari, Ratna Nurmalita Setiawati, Veni Rori Siti Atiah Topan Rahmatul Iman Veni Rori Setiawati Zubaidin Zubaidin

Title

Found 23 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 23 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 23 Documents
Search