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All Journal Teknotan: Jurnal Industri Teknologi Pertanian AGRITEKNO, Jurnal Teknologi Pertanian Jurnal TAMBORA Jurnal Biosense Journal of Community Development Fruitset Sains : Jurnal Pertanian Agroteknologi Asia Pacific Journal of Sustainable Agriculture, Food and Energy (APJSAFE) Tabela Jurnal Pertanian Berkelanjutan Jurnal Javanica: Jurnal Terapan Agribisnis Agrimas : Jurnal Pengabdian Masyarakat Bidang Pertanian
Nuraisyah, Anni
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Economics, Econometrics & Finance Energy Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Other

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SIFAT FISIK MAKANAN PADAT (FOODBAR) BERBASIS TEPUNG KOMODITAS LOKAL Nuraisyah, Anni
Jurnal TAMBORA Vol. 4 No. 1 (2020): EDISI 9
Publisher : Wakil Rektor 3, Direktorat Pengabdian kepada Masyarakat dan Publikasi, Universitas Teknologi Sumbawa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (897.462 KB) | DOI: 10.36761/jt.v4i1.568

Abstract

Consumption of fast food continuously can be detrimental to human health. An effective solution is to make innovative food that is able to meet the adequacy of nutrition, one of which is foodbar. The raw materials used in the manufacture of foodbar come from local commodities which are flourished, including sweet potatoes, green beans and Moringa and added porang to unite the three ingredients. Yellow sweet potato flour contains 77.7% carbohydrates with high digestibility (98%), while Moringa leaf flour contains 27.1 grams / 100 grams protein. Mung bean flour is used as a flavoring agent, while porang flour which is rich in glucomannan acts as a binder agent to produce foodbar products that are not easily destroyed. The treatment in this study used two factors, namely the composition of the composite flour and the composition of the addition of porang. Observations made include physical properties including water content, volume expansion, kamba density and texture of the foodbar. The best treatment on the foodbar was the combination treatment of 100 grams of yellow sweet potato flour (40 grams) green bean flour (60 grams) moringa leaf flour and (4%) porang (P3T1).
KARAKTERISASI FISIKOKIMIA IKAN BAGE (MAKANAN TRADISIONAL SUMBAWA) MENGGUNAKAN OVEN PENGERING Isworo, Rhestu; Nuraisyah, Anni
Jurnal TAMBORA Vol. 5 No. 1 (2021): EDISI 12
Publisher : Wakil Rektor 3, Direktorat Pengabdian kepada Masyarakat dan Publikasi, Universitas Teknologi Sumbawa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36761/jt.v5i1.996

Abstract

Lemuru production in Sumbawa has increased and is one of the processed productsthe famous one is bage fish. This bage fish is processed by a process of salting andpickling, then drying and frying. Request from the Sumbawa peopleThere are already many who want to bring this typical bage fish souvenir from the region. Bytherefore in this study a controlled drying process was carried out usingoven, and is expected to be a solution to improve the quality of bage fishphysicochemical and microbiological. The results showed that fresh lemuru hadthe average moisture content was 86%, protein content was 19.8%, fat content was 6.1%. Water contentThe highest bage fish was found in treatment with a temperature of 50 ° C for 2 hours (56.33%)while the lowest water content is found in 4 hours drying with a temperature of 60 ° C(28.41%). The highest TPC test value was obtained in bage fish drying at 50oCfor 2 hours, which is 21000 CFU / gr (2.1 x 104 CFU / gr).
KARAKTERISTIK PASTA BAWANG MERAH (Allium ascalonicum L.) BERDASARKAN PERBEDAAN SISTEM EMULSI Nuraisyah, Anni; Rodiahwati, Wawat; Isworo, Rhestu Isworo; Mikhratunnisa
Jurnal TAMBORA Vol. 5 No. 1 (2021): EDISI 12
Publisher : Wakil Rektor 3, Direktorat Pengabdian kepada Masyarakat dan Publikasi, Universitas Teknologi Sumbawa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36761/jt.v5i1.997

Abstract

Bima Regency has great potential in producing shallots (Alliumascalonicum L.) because it can be planted throughout the year so that the production is abundantRed onion. Onion processing aims to maintain agesave and the quality of the onion. This study compared the characteristics of the pastashallots with two different emulsifying systems. Use of an emulsion systemthe right one affects the quality of the shallot paste. The research was conducted in a scalelaboratory using a completely randomized design (CRD) with two treatments andthree replications, the first treatment was addition of shortening with lecithin, andthe second treatment adding starch with oil palm. Characteristics of onion pastered that want to be investigated are water content (AOAC 2005), protein content (AOAC, 2005) andfat content (AOAC, 2005). The test results of shallot paste show thatThe addition of CMC 0.3% for 7 minutes had the lowest water content (44.11%).While the addition of 6% lecithin 4 minutes has a higher water contentcompared to other treatments (51.27%). The highest protein content is found intreatment with the addition of CMC 0.3% 7 minutes is 3.05%. while lowest onlecithin addition treatment 6% 4 minutes is 2.63%. Fat content of shallot pasteThe highest was the treatment with the addition of CMC by 0.3% with timestirring 7 minutes (0.89%), while the lowest was found in treatment withaddition of 6% lecithin with a stirring time of 4 minutes (0.82%).
PENGARUH PUPUK ORGANIK CAIR (POC) LIMBAH TAHU TERHADAP PERTUMBUHAN BIBIT KAKAO (Theobroma cacao L.) Ais, Mamluatul; Salim, Abdurrahman; Nuraisyah, Anni; Arifiana, Nisa Budi
Jurnal Javanica Vol. 3 No. 1 (2024): Jurnal Terapan Agribisnis
Publisher : Politeknik Negeri Banyuwangi Jl. Raya Jember km. 13 Labanasem, Kabat, Banyuwangi, Jawa Timur (68461) Telp. (0333) 636780

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57203/javanica.v3i1.2024.39-49

Abstract

Tanaman kakao sebelum dipindahkan ke lapang harus melewati tahap pembibitan dengan jangka waktu 4-5 bulan. Pupuk organik limbah tahu menjadi alternatif karena kandungan unsur hara bisa memperbaiki pertumbuhan kakao. Bibit kakao dapat tumbuh dengan baik setelah pindah tanam, sehingga akan menghasilkan buah berkualitas, oleh karena itu saat panen bisa maksimal. Penelitian ini bertujuan untuk mengkaji pemanfaatan POC dari limbah tahu terhadap pembibitan tanaman kakao. Penelitian ini dilaksanakan pada bulan Agustus hingga Desember 2023 di lahan pembibitan Laboratorium Benih Politeknik Negeri Jember. Metode penelitian menggunakan Rancangan Acak Kelompok (RAK) non faktorial yang terdiri dari 5 perlakuan yaitu POC limbah tahu konsentrasi T0 (urea 2 gram/liter), T1 (50 ml/liter), T2 (100 ml/liter), T3 (150 ml/liter), dan T4 (200 ml/liter) dengan pengaplikasan 1 bulan sekali selama umur bibit 116 hari sebanyak 140 bibit. Hasil penelitian menunjukkan terdapat pengaruh pada parameter tinggi (cm), diameter batang (cm), jumlah daun (helai), berat basah akar (gram), dan berat kering akar (gram). Perlakuan terbaik ada pada perlakuan T1.
Pengaruh Metode Pengolahan dan Level Roasting Terhadap Karakteristik Kopi Robusta Argopuro Jember Nuraisyah, Anni; Juliansyah, Alfian; Pramudianto, Pascal R; Prayogo, M. Mikail R P; Zulisma, Elok D; Diana, Luluk E; Alwi, Annisa Lutfi
AGRITEKNO: Jurnal Teknologi Pertanian Vol 13 No 1 (2024): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2024.13.1.9

Abstract

Jember, located in East Java, is renowned for its exceptional production of robusta coffee. The objective of this study was to analyze the physical properties of roasted robusta coffee beans sourced from Argopuro, Jember. The study utilized a fully Randomized Factorial Design incorporating two factors: processing method and roasting intensity. The processing method comprised four levels: natural process, honey process, semi-wet process, and full-wash process. Concurrently, the roasting level treatment consisted of three levels: light, medium, and dark. The observations encompassed the density of green beans, the density of roast beans, and the yield of roast beans. The green beans utilized in this investigation adhered to the quality criteria specified in the Indonesian National Standard (SNI) Grade 2. The research findings indicated that the processing technique had no substantial impact on the density of green beans. Neither the processing method nor the roasting level treatments had a different effect on the density or yield of the roasted beans. Nevertheless, the application of different roasting levels did result in a significant effect on both the density and yield of roasted coffee beans. The natural process approach yielded the maximum green bean density, weighing 365 kg/m3. The dark roast level resulted in the maximum bean density across all processing methods, including the natural, honey, semi-wet, and full-wash processes. The specific values for each method were 735.3 kg/m3, 637.3 kg/m3, 698.4 kg/m3, and 637.5 kg/m3, respectively. Moreover, the light roast level achieved the maximum output of roast beans, reaching 88.83%.
Sosialisasi Pengaplikasi Centrifugal Force Dalam Memproduksi Minyak Kelapa Murni Wardana, Rudi; Salim, Abdurrahman; Nuraisyah, Anni; Nugroho, Setyo Andi
Journal of Community Development Vol. 3 No. 3 (2023): April
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/comdev.v3i3.110

Abstract

Cooking oil is one of the staple ingredients that is widely used in household and industrial needs. The high price of cooking oil has an impact on the food security of a family. Repeated use of cooking oil will also have an impact on family health. So it is necessary to socialize the healthy and quality cooking oil using virgin coconut oil. The purpose of this socialization was directed to the group of housewives in Pumo Village, Wuluhan District, Jember Regency. The economic condition of this housewife is classified as lower middle class. The Pumo Village Housewives Group (partner) is located in a coastal area with extraordinary coconut potential. Utilization of coconut is only limited to being sold in the form of coconuts, either young (degan) or old (copra). Though the potential will be greater if the processing is carried out, especially in the form of pure coconut oil. The solution offered to this problem is the application of science and technology with simple technology, namely centrifugal force as an effort to become independent partners in producing virgin coconut oil. The virgin coconut oil produced is not only to support family food security, but also to be a business opportunity for partners. The results of this service, the community can know the techniques of making, packaging products and entrepreneurship in the field of making virgin coconut oil.
Chitosan and Drying Temperature Optimization on the Quality of Bage Lemuru Fish using RSM Methods Afgani, Chairul Anam; Mikhratunnisa; Hadi, Sofyan; Komarudin, Nurul Amri; Nuraisyah, Anni; Isworo, Rhestu
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol. 11 No. 1 (2023): June 2023
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36782/apjsafe.v11i1.167

Abstract

Bage is a traditional fermented fish in Sumbawa made from lemuru fish (Sardinella lemuru). The aims of this study were to determine the chemical properties (moisture content and crude protein), microbial properties, and the panellist’s preferences for bage fish products after the addition of chitosan during the process. Optimization analysis using Response Surface Methodology showed that the temperature acquired was 60.93˚C. The chitosan concentration amounted to 3.51%, resulting in a water content of 23.47% and protein content of 49.91%. The number of microbial colonies in all treatments did not exceed the maximum limit of salted fish category product, based on SNI 8273 – 2016, but the fungal growth was found in samples with a temperature of 53 and 55˚C on the 20th day. The highest level of panellist preference for taste and aroma of bage fish was at a treatment temperature of 60 ° C with the addition of chitosan 4.62%, whereas the best texture was obtained by treatment at a temperature of 53˚C with the addition of 4.62% chitosan
Perbandingan Efektivitas Metarhizium sp. dan Biopestisida Tandan Kosong Kelapa Sawit dalam Mengatasi Masalah Hama Uret di Desa Grati Lumajang Nuraisyah, Anni; Nurfiana, Yuni; Anggraeni, Dwi Ayu; Wardati, Irma; Salim, Abdurrahman
Tabela Jurnal Pertanian Berkelanjutan Vol. 3 No. 1 (2025): Edisi Januari
Publisher : Ilmu Bersama Center

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56211/tabela.v3i1.711

Abstract

Hama uret (Lepidiota stigma F.) merupakan ancaman serius bagi tanaman tebu. Penggunaan pestisida kimia dalam pengendalian hama uret menimbulkan masalah jangka Panjang, diantaranya pencemaran lingkungan dan resistensi hama. Alternatif untuk mengatasi masalah tersebut adalah dengan penggunaan agen hayati seperti Metarhizium sp. dan biopestisida. Tujuan penelitian ini yaitu: untuk melihat efektivitas jamur Metarhizium sp. dan biopestisida alami dari tandan kosong kelapa sawit dalam mengendalikan hama uret di lahan tebu Desa Grati, Lumajang dengan melihat mortalitas dan populalsi hama uret. Metode penelitian yang digunakan yaitu penelitian kuantitatif dengan desain penelitian Rancangan Acak Kelompok (RAK) Non-Faktorial. Terdapat tiga perlakuan yaitu aplikasi jamur Metarhizium sp, aplikasi biopestisida dan kontrol dengan masing-masing perlakuan menggunakan 10 kali ulangan. Data yang diperoleh dianalisis menggunakan ANOVA dengan uji lanjut BNT taraf 5% jika terdapat pengaruh nyata. Hasil penelitian menunjukkan bahwa jamur Metarhizium sp. lebih efektif dalam membunuh hama uret tebu (92,67%) dibandingkan biopestisida (78%).
PENGARUH TANAMAN PICUNG (Pangium edule) DAN SERAI WANGI (Cymbopogon nardus) TERHADAP MORTALITAS PENGGEREK BUAH KOPI (Hypothenemus hampei) Fadilah, Fitriyatul; Setyo Andi Nugroho; Nuraisyah, Anni; Wardati, Irma; Novenda, Ika Lia
JURNAL BIOSENSE Vol 7 No 02 (2024): Edisi Desember 2024
Publisher : Program Studi Biologi, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas PGRI Banyuwangi, Jalan Ikan Tongkol No 01, Telp (0333) 421593, 428592 Banyuwangi 68416

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/biosense.v7i02.4148

Abstract

Coffee (Coffea sp.) is one of the main commodities in Indonesia. According to the Plantation Statistics data for 2019-2021, coffee production decreased by approximately 3,540 tons in 2019. One factor contributing to the decline in coffee quality is the attack of the coffee berry borer Hypothenemus hampei Ferr. The picung plant contains 1000-2000 ppm cyanide acid, flavonoids, alkaloids, and saponins, which are lethal and can poison pests, while the citronella plant contains 37 types of compounds, with the highest content being citronella (35.97%). The study used a Factorial Completely Randomized Design (RALF) and was further tested using the BNJ method. The results showed that the botanical insecticides from picung and citronella extracts were effective against coffee berry borer pests, with the fastest mortality reaching up to 80% death in the P3S3 treatment (144 hours), with the fastest LT50 value (91 hours), and the smallest feeding rate value of 0.08 grams.
Rehabilitasi Lahan di Tefa Pembibitan (Nursery) Polije Melalui Aplikasi Pupuk Blotong Untuk Meningkatkan Karbon Organik dan Total Bakteri Tanah Nuraisyah, Anni; Irawan, Triono Bambang; Kusuma, Satria Indra; Fatimah, Titien
Journal of Community Development Vol. 5 No. 3 (2025): April
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/comdev.v5i3.1483

Abstract

The TEFA Nursery under the Department of Agricultural Production at Polije was initiated in 2020. From 1990 to 2024, the practice land at the TEFA Nursery has been intensively used for the cultivation of food and plantation crops, leading to a decline in soil fertility and reduced crop yields. This community service activity aims to improve soil fertility by increasing organic carbon levels and total soil bacteria. The activities were carried out from July to August 2024, with the following stages: (i) Coordination and preparation; (ii) Material socialization at the TEFA Nursery; (iii) Application of blotong fertilizer; (iv) Technical guidance on the use of dry soil testing devices; and (v) Monitoring and evaluation. These activities assisted TEFA Nursery managers in planning and maintaining cultivated plants with higher yields and better quality.
Co-Authors Abdul Madjid Abdurrahman Salim Afgani, Chairul Anam Ais, Mamluatul Anggraeni, Dwi Ayu Annisa Lutfi Alwi Bambang Irawan, Triono Diana, Luluk E Dwi Soelaksini, Liliek Eko Priyantono Fadilah, Fitriyatul Fatimah, Titien Harsantyo, Himawan Daffa Ika Lia Novenda Irawan, Triono Bambang Isworo, Rhestu Isworo, Rhestu Isworo Juliansyah, Alfian Komarudin, Nurul Amri Kusuma, Satria Indra Liliek Dwi Soelaksini M. Amien Rais Mikhratunnisa, Mikhratunnisa Nisa Budi Arifiana Nurfiana, Yuni Pramudianto, Pascal R Prayogo, M. Mikail R P Rodiahwati, Wawat Rudi Wardana Satria Indra Kusuma Setyo Andi Nugroho Silsilatilma’wa, Silsilatilma’wa Sofyan Hadi Triono Bambang Irawan Wardati, Irma Zulisma, Elok D