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All Journal Teknotan: Jurnal Industri Teknologi Pertanian AGRITEKNO, Jurnal Teknologi Pertanian Jurnal TAMBORA Jurnal Ilmiah Inovasi Jurnal Biosense Fruitset Sains : Jurnal Pertanian Agroteknologi Asia Pacific Journal of Sustainable Agriculture, Food and Energy (APJSAFE) Tabela Jurnal Pertanian Berkelanjutan Jurnal Pertanian Khairun (JPK) International Journal of Technology, Food and Agriculture Meta: Journal of Science and Technological Education Agrimas : Jurnal Pengabdian Masyarakat Bidang Pertanian
Nuraisyah, Anni
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology 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 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%.
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.
Aplikasi Teknologi Dekomposer Rumen Sapi Pada Serasah Tanaman Di Kebun Gunung Pasang PDP Kahyangan Jember Triono Bambang Irawan; Satria Indra Kusuma; Nuraisyah, Anni; Liliek Dwi Soelaksini
Agrimas : Jurnal Pengabdian Masyarakat Bidang Pertanian Vol. 1 No. 2 (2022): OKTOBER
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/agrimas.v1i2.14

Abstract

The Regional Plantation Company (PDP) Kahyangan Jember as a producer of Robusta coffee experienced a decline in profits. As a result of not fertilizing coffee plants, the production of PDP Kahyangan Jember coffee has decreased drastically. So far, Gunung Pasang PDP Kahyangan Jember gardens only use chemical fertilizers and never use organic materials to maintain soil fertility. The use of litter buried in the rorak around the coffee plant canopy is an alternative to increase soil organic matter and plant nutrients. Decomposer technology from cow rumen can be applied to accelerate the decomposition process of plant litter which can increase soil organic matter while providing nutrients or nutrients needed by plants. The objectives of this service are: (i) accelerating the process of decomposition and mineralization of plant litter; (ii) increase soil organic carbon and provide plant nutrients; (iii) improve growth and increase coffee crop production. The method of service is carried out, among others, namely: (i) counseling in the form of the importance of increasing soil organic matter around the coffee plant canopy and the role of decomposers from cow rumen to accelerate the process of decomposition and mineralization of plant litter as a provider of plant nutrients); (ii) training in the practice of making decomposers from cow rumen; (iii) apply the decomposer technology from cow's rumen to plant litter and evaluate the results of the application of decomposer technology from cow's rumen to plant litter. Through discussions and questions and answers between the Telecommunications Rumen Decomposer Technology Development Team at the State Polytechnic of Jember with the PDP Kahyangan Management Team and the Management of Gunung Pasang Jember Gardens, it was concluded that the application of cow rumen decomposer technology has been running smoothly and quite successfully and can be applied in plantation areas
Aplikasi BASISCROP untuk Peningkatan Produksi dan Rendemen Tebu Di APTR (Asosiasi Petani Tebu Rakyat) Jatiroto Nuraisyah, Anni; Bambang Irawan, Triono; Kusuma, Satria Indra; Fatimah, Titien; Madjid, Abdul; Dwi Soelaksini, Liliek
Agrimas : Jurnal Pengabdian Masyarakat Bidang Pertanian Vol. 2 No. 2 (2023): OKTOBER
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/agrimas.v2i2.38

Abstract

Industri tebu memiliki peran penting dalam ekonomi di banyak negara, termasuk Indonesia, sebagai bahan baku utama untuk produksi gula, bioetanol, dan produk turunannya. Peningkatan produksi dan rendemen tebu sangat krusial untuk mendukung ketahanan pangan, ekonomi petani tebu, dan industri gula secara keseluruhan. Namun, petani tebu sering menghadapi tantangan dalam meningkatkan produktivitas dan rendemen mereka. Salah satu faktor yang dapat meningkatkan hasil tebu adalah penggunaan pupuk yang tepat. Dalam beberapa tahun terakhir, pupuk BASISCROP muncul sebagai pilihan yang menjanjikan. BASISCROP diformulasikan khusus untuk tanaman tebu dan dirancang untuk meningkatkan ketersediaan unsur hara penting yang diperlukan oleh tanaman. Pengabdian dilakukan kepada Asosiasi Petani Tebu Rakyat (APTR) di Jatiroto dengan tujuan untuk sosialisasi tentang manfaat dan aplikasi pupuk BASISCROP serta mengukur dampak penggunaan pupuk ini terhadap produksi dan rendemen tebu. Hasil kegiatan ini mencakup peningkatan pemahaman petani tentang BASISCROP, penggunaan yang efektif pada tanaman tebu, peningkatan kesehatan tanaman, dan pengendalian hama serta penyakit. Metode yang digunakan melibatkan identifikasi kebutuhan, sosialisasi, pelatihan, pemilihan lahan percobaan, aplikasi BASISCROP, pemantauan, evaluasi, dan penyempurnaan. Hasil ini menunjukkan bahwa sosialisasi dan aplikasi BASISCROP memiliki potensi besar untuk meningkatkan produksi dan rendemen tebu di APTR Jatiroto. Hal ini juga mencerminkan potensi teknologi serupa untuk meningkatkan hasil pertanian di komunitas petani lainnya. Keberlanjutan dari program ini melibatkan pelatihan berkelanjutan dan pemantauan untuk memastikan hasil positif dapat dipertahankan
DINAMIKA IMBIBISI BENIH BUNCIS (Phaseolus vulgaris L.) SELAMA PERENDAMAN DALAM AQUADES Nurfiana, Yuni; Rais, M. Amien; Nuraisyah, Anni
Fruitset Sains : Jurnal Pertanian Agroteknologi Vol. 13 No. 2 (2025): Juni: Ilmu Pertanian dan Bidang Terkait
Publisher : Institute of Computer Science (IOCS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35335/fruitset.v13i2.6289

Abstract

This study aimed to determine the imbibition rate of bean seeds (Phaseolus vulgaris L.) through soaking in distilled water (aquades) for 32 hours. The imbibition process was observed by measuring the seed weight every two hours using a digital scale. A total of 25 seeds were used for each replication, with five replications conducted. The results showed that water uptake occurred rapidly during the first 8 hours and then slowed down and showed no further imbibition activity until the 32nd hour. The data revealed a characteristic imbibition curve pattern, providing valuable insights for pre-sowing seed treatment to enhance germination efficiency. This research is important to determine how long farmers should soak seeds before planting to achieve optimal germination while preventing excessive soaking that may cause seed rot.
Co-Authors Abdul Madjid Abdurrahman Salim Afgani, Chairul Anam Anggraeni, Dwi Ayu Anindita, Devina Cinantya Annisa Lutfi Alwi Ardhana, Charmelia Dwi Bambang Irawan, Triono Diana, Luluk E Dwi Soelaksini, Liliek Eko Priyantono Fadilah, Fitriyatul Fandyka Yufriza Ali Fatimah, Titien Febriani, Dinda Ika Lia Novenda Ilham Muhklisin Irawan, Triono Bambang Isworo, Rhestu Isworo, Rhestu Isworo Juliansyah, Alfian Jumiatun Jumiatun, Jumiatun Komarudin, Nurul Amri Kusuma, Indra Satria Kusuma, Satria Indra Kusumaningtyas, Rizky Nirmala Liliek Dwi Soelaksini M. Amien Rais Mikhratunnisa, Mikhratunnisa Mutia Salsabila, Marsha Nagitara, Fabe Satria Nurfiana, Yuni Pramudianto, Pascal R Pratita, Dian Galuh Prayogo, M. Mikail R P Rahmawati, Rahmawati Rodiahwati, Wawat Rudi Wardana Satria Indra Kusuma Setyo Andi Nugroho Silsilatilma’wa, Silsilatilma’wa Soelaksini, Liliek Dwi Sofyan Hadi Triono Bambang Irawan Ulfa, Widiya Wardati, Irma Zulisma, Elok D