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All Journal J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Journal of Food Engineering Jember Medical Journal (JMJ) DIGIMAS: Jurnal Transformasi Digital Masyarakat
Bakri, Abi
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Education Engineering Health Professions Immunology & microbiology Medicine & Pharmacology Public Health Other

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Desiminasi Teknologi Pencucian Metode Ozonated Water di Industri Penanganan Ikan Segar: Dissemination of Ozonated Water Method Washing Technology in the Fresh Fish Handling Industry Hariono, Budi; Bakri, Abi; Supriyono, Supriyono; Kurniawati, Elly; Avero Azhar, Faruq
J-Dinamika : Jurnal Pengabdian Masyarakat Vol 9 No 3 (2024): Desember
Publisher : Politeknik Negeri Jember

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

Abstract

Permasalahan mitra UD Jaya Mitra Bahari adalah penanganan ikan segar dilakukan dengan pemberian es batu dan garam berlapis-lapis pada tumpukan ikan sedangkan permasalahan dari UD Mina Lestari adalah kualitas kurang baik disebabkan proses penanganan ikan segar yang masih tardisional. Tujuan kegiatan ini adalah desiminasi rancangan unit pencuci ikan berbasis ozonated water sehingga diperoleh produk ikan segar dengan kualitas lebih baik, warna yang lebih cerah serta tidak berbau amis. Teknologi ini terdiri atas komponen  generator ozon, Pompa, Tangki Kontaktor, Injektor Venturi dan Bak pencuci. Hasil penelitian menunjukkan metode pencucian ozonated water berhasil dalam mempertahankan kualitas ikan bahkan dari sisi penampakan warna lebih baik dan bau amis dapat diminimalkan.
Pengendalian Berat Produk Minuman Serbuk Menggunakan Control Chart dan Fishbone serta Efek terhadap Preferensi Konsumen di PT. Marimas Putera Kencana: Control of Product Weight Using Control Chart and Fishbone and Its Impact on Consumer Preferences at PT. Marimas Putera Kencana Bakri, Abi; Adel Liyah, Marisa; Hariono, Budi; Avero Azhar, Faruq
Journal of Food Engineering Vol. 4 No. 3 (2025): July
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v4i3.6098

Abstract

Penelitian ini bertujuan untuk menganalisis pengendalian mutu berat produk minuman serbuk di PT. Marimas Putera Kencana. Proses penelitian dimulai dengan observasi lapangan dan wawancara terhadap pihak terkait di perusahaan, yang kemudian dilanjutkan dengan pengambilan data berat produk dari tiga jenis mesin pengemas, yaitu singleline 214, multiline 20, dan multiline folding 12. Parameter pengujian yang digunakan meliputi control chart untuk mengevaluasi kestabilan proses, diagram fishbone untuk mengidentifikasi akar penyebab ketidaksesuaian berat produk, serta uji hedonik untuk menilai preferensi konsumen berdasarkan atribut warna, aroma, dan rasa. Hasil analisis menunjukkan bahwa mesin singleline berada dalam batas kendali statistik, sedangkan mesin multiline dan folding menunjukkan ketidakterkendalian yang dapat dikoreksi melalui iterasi data dan penghapusan faktor penyebab khusus. Hasil fishbone menunjukkan bahwa faktor manusia menjadi penyebab dominan, terutama karena kurangnya pelatihan dan keterampilan operator. Hasil uji hedonik menunjukkan tidak ada perbedaan signifikan pada warna dan rasa, tetapi terdapat perbedaan nyata pada aroma, khususnya dari mesin multiline 20. Temuan ini menunjukkan pentingnya pelatihan operator dan pemeliharaan mesin untuk menjaga mutu produk.
Efek Teknologi Pencucian Mikro Nano Bubble Ozon Sistem Difuser Terhadap Kadar Histamin dan Kimia Ikan Tuna: Pengaruh Teknologi Pencucian MNBO sistem difuser dalam mereduksi Histamin pada Ikan Tuna Bakri, Abi; Hariono, Budi; Suryaningsih, Wahyu; Royyifi Arifin, Ahmad David; Azhar, Faruq Avero
Journal of Food Engineering Vol. 5 No. 1 (2026): January
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v5i1.6784

Abstract

Teknologi micro nano bubble ozon merupakan teknologi pengawetan non termal yang mengkombinasikan teknologi ozon dan teknologi gelembung mikro-nano dengan system difuser diharapkan dapat mempertahankan kualitas dan keamanan pangan, dan menjadi alternatif solusi permasalahan penolakan ekspor ikan tuna. Tujuan studi ini adalah menurunkan semaksimal mungkin kandungan histamin dan mempertahankan kualitas kimiawi ikan tuna sehingga memenuhi syarat kualitas dan kemanan pangan untuk konsumsi, perdagangan dan ekspor. Metoda penelitian yang dilakuan meliputi pengambilan sampel sesuai prosedur standar, pengujian mutu Kadar Histamin, nilai TVBN, Kadar Protein dan Kadar Lemak. Hasil penelitian menyimpulkan Teknologi Mikro-nano bubble ozon system diffuser dapat diandalkan untuk menurunkan secara signifikan kandungan histamin dan mempertahankan kualitas kimiawi sehingga memberikan jaminan keamanan pangan. Sistem injeksi difuser merupakan teknologi mikro-nano bubble ozon yang dapat menurunkan semua parameter pengamatan. Pencucian MNBO system diffuser dengan dimensi bak pencuci ukuran 154 cm x 104 cm dan 80 cm, generator ozon kapasitas 20 g per jam, dan waktu kontak ozon untuk pencucian kedelai edamame system diffuser selama selama 30 menit merupakan kondisi aman untuk menghasilkan kualitas edamame yang berkualitas dan aman bagi Kesehatan..
Peningkatan Mutu Fungsional Kombucha dengan Penambahan Kunyit sebagai Sumber Antioksidan dan Pewarna Alami Fauzi, Mukhammad; Azmiyah, Mafazatul; Bakri, Abi
Jurnal Agroteknologi Vol. 19 No. 2 (2025)
Publisher : Fakultas Teknologi Pertanian Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jagt.v19i2.60055

Abstract

Turmeric is a rhizome known to contain high levels of curcumin. It’s primarily processed into traditional beverages such as herbal medicine (jamu) ready to drink or its instant powder. Turmeric can be used to make a contemporary fermented beverage, i.e. kombucha. This study aims to determine the effect of adding turmeric and fermentation time in improving the quality of antioxidant properties and natural color as well as the physical, chemical, and sensory properties of turmeric kombucha. Unpeeled turmeric was washed and sliced, and then kombucha was made with concentrations of 4%, 6%, and 8% turmeric (w/v) in 500 mL of a 10% sugar solution. This mixture was boiled for 10 minutes, then filtered and cooled to 29–30°C. Then, 10% SCOBY starter was added and fermented for 6, 8, 10, and 12 days. Parameters such as antioxidant activity lightness, yellowness, total solids, pH, total titratable acid, and organoleptic properties were measured. Parameters such as antioxidant activity, lightness, yellowness, total solids, pH, total titratable acid, and organoleptic properties were measured. The percentage of turmeric and fermentation time significantly affected the quality of antioxidant activity against DPPH, color brightness value, yellowness value, pH, total titratable acid, and, as well as panelists' preference for the organoleptic properties of turmeric kombucha. Effectively, turmeric kombucha drink made from 6% turmeric and fermented for 8 days was characterized by antioxidant activity of 71.27%, brightness of 67.67, total soluble solids of 12.19%, pH 3.52, total titratable acid of 0.41%, and overall preference value of 5.63 (like). In the future, turmeric kombucha can be consumed as a functional kombucha-based beverage. Keywords: antioxidant activity, curcumin, turmeric, kombucha, sensory
Peningkatan Mutu Fungsional Kombucha dengan Penambahan Kunyit sebagai Sumber Antioksidan dan Pewarna Alami Fauzi, Mukhammad; Azmiyah, Mafazatul; Bakri, Abi
Jurnal Agroteknologi Vol. 19 No. 2 (2025)
Publisher : Fakultas Teknologi Pertanian Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jagt.v19i2.60055

Abstract

Turmeric is a rhizome known to contain high levels of curcumin. It’s primarily processed into traditional beverages such as herbal medicine (jamu) ready to drink or its instant powder. Turmeric can be used to make a contemporary fermented beverage, i.e. kombucha. This study aims to determine the effect of adding turmeric and fermentation time in improving the quality of antioxidant properties and natural color as well as the physical, chemical, and sensory properties of turmeric kombucha. Unpeeled turmeric was washed and sliced, and then kombucha was made with concentrations of 4%, 6%, and 8% turmeric (w/v) in 500 mL of a 10% sugar solution. This mixture was boiled for 10 minutes, then filtered and cooled to 29–30°C. Then, 10% SCOBY starter was added and fermented for 6, 8, 10, and 12 days. Parameters such as antioxidant activity lightness, yellowness, total solids, pH, total titratable acid, and organoleptic properties were measured. Parameters such as antioxidant activity, lightness, yellowness, total solids, pH, total titratable acid, and organoleptic properties were measured. The percentage of turmeric and fermentation time significantly affected the quality of antioxidant activity against DPPH, color brightness value, yellowness value, pH, total titratable acid, and, as well as panelists' preference for the organoleptic properties of turmeric kombucha. Effectively, turmeric kombucha drink made from 6% turmeric and fermented for 8 days was characterized by antioxidant activity of 71.27%, brightness of 67.67, total soluble solids of 12.19%, pH 3.52, total titratable acid of 0.41%, and overall preference value of 5.63 (like). In the future, turmeric kombucha can be consumed as a functional kombucha-based beverage. Keywords: antioxidant activity, curcumin, turmeric, kombucha, sensory
Co-Authors Adel Liyah, Marisa Ahmad David Royyifi Arifin Avero Azhar, Faruq Azmiyah, Mafazatul Budi Hariono Elly Kurniawati Faruq Avero Azhar Mukhammad Fauzi Supriyono Supriyono Suryaningsih, Wahyu