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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
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

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PELATIHAN PEMBUATAN TEPUNG BIJI SORGUM PUTIH DENGAN PENAMBAHAN KONSENTRASI RAGI DI DESA BOAK KELURAHAN UNTER IWES KABUPATEN SUMBAWA Afgani, Chairul Anam; Nairfana, Ihlana; Azis, Lukman; Mikhratunnisa, Mikhratunnisa
Jurnal Agro Dedikasi Masyarakat (JADM) Vol 2, No 1 (2021)
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jadm.v2i1.4219

Abstract

Sorghum is one of the cereal commodities that is quite well used in the manufacture of flour. In Indonesia, the utilization of sorghum seeds is still not maximally used. At this time, sorghum seeds are used as animal feed and boiled directly for consumption. The aim of manufacture of white sorghum seed flour with the addition of yeast in Boak  Village, Unter Iwes was to extend shelf life and facilitate its use. The provision of knowledge is done by providing socialization, discussion and practice. The results show that the community understood sorghum seeds as flour in the manufacture of food and processed with a good quality. Processing sorghum seeds with the addition of yeast is a way to extend the shelf life of sorghum and make it easier to  be processed into various food products.
BIMBINGAN DAN PELATIHAN PEMBUATAN KOMBUCHA DARI BUAH NANAS DI DESA BATU BULAN KECAMATAN MOYO HULU KABUPATEN SUMBAWA Afgani, Chairul Anam; Sari, Ratna Nurmalita; Nairfana, Ihlana; Setiawati, Veni Rori
Jurnal Agro Dedikasi Masyarakat (JADM) Vol 3, No 2 (2022)
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jadm.v3i2.10041

Abstract

Pinneaple is one of the major commodity in West Nusa Tenggara. This commodity could be processed into commercial product such as kombucha. Kombucha is fermented tea by using Simbiotic Culture of Bacteria and Yeast (SCOBY) which incubated for 14 days. During kombucha processing, fruit juice were diluted then added by sugar which involved as main microorganism nutrition in fermentation. This community development aimed to transfer the knowledge of kombucha making from pine and other domestic fruits. Product processing explanation, disscussion, and practice were conducted to transfer the complete knowledge for the target. The result showed that Batu Bulan community-as the target, could understand the kombucha making and figure its benefit out. 
Analisis Kemampuan Ekstrak Metanol Daun Bidara Indigenous Pulau Sumbawa Sebagai Pengawet Ikan Nila: Analysis of Indigenous Sumbawa Bidara Leaf Extract as Preservative for Tilapia Fish Nairfana, Ihlana; Murtawan, Heri; Fatimah, Nurul
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

Abstract

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.
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