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All Journal Pro Food Jurnal Ilmu Alam dan Lingkungan Jurnal Agrotek UMMat IKRA-ITH ABDIMAS Jurnal Abdimas Madani dan Lestari (JAMALI) Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Jurnal Abdi Insani JIIP (Jurnal Ilmiah Ilmu Pendidikan) BEMAS: Jurnal Bermasyarakat Bioscientist : Jurnal Ilmiah Biologi Jurnal Agro Dedikasi Masyarakat (JADM) Journal of Agritechnology and Food Processing Jurnal Teknologi Pengolahan Pertanian Asia Pacific Journal of Sustainable Agriculture, Food and Energy (APJSAFE) Jurnal Teknologi dan Mutu Pangan Food and Agro-industry (FAGI) Journal Food and Agro-industry (FAGI) Journal Jurnal Kesehatan Tujuh Belas (Jurkes TB)
Afgani, Chairul Anam
Universitas Teknologi Sumbawa
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Study of sugar and tamarind addition on the quality of masin salted anchovy (stolephorus) Afgani, Chairul Anam; Ariskanopitasari, Ariskanopitasari
Journal of Agritechnology and Food Processing Vol 4, No 2 (2024)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v4i2.28448

Abstract

Masin is a Sumbawanese traditional cuisine which is a sauce, made from mashed rebon shrimp, mixed with chilies, salt, flavorings, sugar and tamarind which fermented for 2 to 7 days. This study used anchovy as the basic material because of its abundant resources in West Nusa Tenggara. This study can be an opportunity for the development of processed anchovy. This study aimed to determine the effect of concentration of sugar and tamarind on the physical and organoleptic characteristics of anchovy. This research was conducted in a completely randomized design (CRD) with three replications of 2 factors such as the concentration of sugar and tamarind (0%, 0.6%, and 1.4%). Masin fermentation was carried out spontaneously for 7 days. The results showed that visually the anchovy masin did not grow fungi until the 14th day, except for samples with a concentration of sugar and tamarind 0.6% and 1.4%. Based on the L and oHue values, the anchovy masin has a reddish yellow color (yellow red) to yellow (yellow). Based on the results of the organoleptic test, it was found that the sugar concentration had an effect on texture and aroma, but did not affect color. The concentration of tamarind affected the aroma, but not the color and texture of masin.
SOSIALISASI BAHAN BERBAHAYA PADA PANGAN DI KECAMATAN ALAS KABUPATEN SUMBAWA Afgani, Chairul Anam
Jurnal Agro Dedikasi Masyarakat (JADM) Vol 5, No 2 (2024)
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jadm.v5i2.27281

Abstract

Makanan yang aman adalah faktor terpenting dalam siklus kehidupan dalam meningkatkan derajat kesehatan. Adanya zat-zat yang diperlukan untuk mendukung pertumbuhan dan perkembangan untuk mencapai tubuh yang sehat. Oleh karena itu, diperlukan persediaan makanan yang baik untuk meningkatkan kualitas dan kuantitas yang mendukung kehidupan. Dalam penetapan standar, kategori pangan digunakan sebagai acuan dalam penyusunan standar dan persyaratan keamanan, mutu, dan gizi pangan seperti penggunaan Bahan Tambahan Pangan dan batas cemaran. Tujuan pengabdian masyarakat ini dilakukan adalah untuk mengantisipasi beredarnya produk yang tidak memenuhi syarat, sekaligus dalam rangka melindungi masyarakat dari produk pangan yang berbahaya, dan melindungi masyarakat dari peredaran produk pangan olahan yang Tidak Memenuhi Ketentuan (TMK) seperti diantaranya produk pangan Tanpa Izin Edar (TIE)/ilegal, kedaluwarsa, dan rusak, serta pengawasan pangan jajanan serta kemungkinan kandungan bahan berbahaya di dalamnya. Pemberian pengetahuan dilakukan secara sosialisasi, diskusi dan praktek. Hasil pengabdian masyarakat di masyarakat Sumbawa menunjukkan bahwa  masyarakat dapat memahami dan mengetahui pangan yang aman untuk kesehatan, bahan tambahan makanan yang diizinkan dan mengetahui cara mendeteksi bahan berbahaya pada makanan dan minuman sesuai yang ditetapkan Standar Nasional Indonesia
Karakterisasi dan Pemetaan Profil Fisikokimia Dangke Susu Kuda Liar Khas Nusa Tenggara Barat Komalasari, Husnita; Afgani, Chairul Anam; Melandani, Astri
Jurnal Teknologi dan Mutu Pangan Vol 3 No 2 (2025): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v3i2.4776

Abstract

Dangke, also known as soft cheese, is a food from Enrekang, South Sulawesi. In the West Nusa Tenggara region, dangke is also widely produced, one of which is made from wild horse milk, which is a local food of NTB. The aim of this research is to determine the characteristics and mapping of the physicochemical profile of dangke of West Nusa Tenggara. The research method used was experimental with a completely randomized design with single factor, namely the type of sample or region of origin of the sample with a Tukey follow-up test at a significance level of 5%. A multivariate Principal Component Analysis (PCA) analysis was carried out to map the physicochemical profile characteristics using the XLSTAT. The research results show that different types of sampling influence physicochemical properties such as protein, pH, and several color values, namely Lightness and Whiteness index. Based on the results of PCA analysis, it is known that dangke from Lombok is characterized by a low pH value with high protein, b*, °hue and chroma values. Meanwhile, dangke from Bima and Dompu have similar dangke physicochemical properties which are characterized by high Lightness, a* and whiteness index values. Meanwhile, Dangke from Sumbawa was not characterized by any parameters because its physicochemical characteristics were low. Overall, this study successfully mapped the differences in the characteristics of dangke based on its regional origins.
PELATIHAN PEMBUATAN YOGHURT DARI SUSU SAPI DI DESA BOAK, KABUPATEN SUMBAWA Ariskanopitasari, Ariskanopitasari; Tanggasari, Devi; Rizaldi, Lalu Heri; Ardiansyah, Adi; Amrullah, Shafwan; Afgani, Chairul Anam
Jurnal Agro Dedikasi Masyarakat (JADM) Vol 6, No 1 (2025)
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jadm.v6i1.31853

Abstract

Produksi susu sapi di Sumbawa sangat potensial meskipun belum dimanfaatkan nilai ekonominya secara optimal. Susu sapi dapat diolah menjadi yoghurt untuk memperpanjang umur simpan, menambah nilai ekonomi serta menambah nilai nutrisinya. Oleh karena itu kegiatan pengabdian masyarakat di desa Boak Kecamatan Unter Iwes ini dilakukan untuk memberikan tambahan informasi dan melatih keterampilan masyarakat dalam mengolah susu sapi menjadi yoghurt. Kegiatan ini dilaksanakan pada Januari 2025 di Gedung Serbaguna desa Boak yang diikuti oleh masyarakat setempat. Pelatihan diawali dengan pemaparan singkat mengenai yoghurt dan manfaatnya bagi kesehatan. Setelah itu, kegiatan dilanjutkan dengan tutorial pembuatan yoghurt rumahan yang diselingi dengan sesi diskusi. Hasil kegiatan ini menunjukkan bahwa pemahaman masyarakat terhadap manfaat yoghurt semakin baik serta dapat memahami metode produksi yoghurt skala kecil. Yoghurt dapat dikonsumsi oleh setiap rumah tangga atau sebagai peluang usaha skala rumah tangga.
Kajian Penambahan Bubuk Kayu Manis dengan Berbagai Tingkat Penyangraian Terhadap Mutu Fisik dan Organoleptik Kopi Robusta Celup Desa Lenangguar, Sumbawa Afgani, Chairul Anam; Nurrahman, Aulia; Ariskanopitasari, Ariskanopitasari; Tanggasari, Devi
Pro Food Vol. 11 No. 1 (2025): 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.v11i1.521

Abstract

Sumbawa Island is one of the coffee-producing areas that is marketed in various forms, one of which is dipped coffee. This dipping coffee consists of ground coffee and spices as flavor enhancers and is packaged in small paper bags to facilitate brewing. This study was conducted to determine the effect of cinnamon powder concentration and roasting time on the physical and organoleptic quality and typical dipped coffee of Lenangguar Village, Sumbawa. This study used a Completely Randomized Design with 2 factors: (1) roasting degree (light roast 8 minutes, medium roast 9 minutes, and dark roast 10 minutes), and (2) cinnamon powder concentration (3%, 5%, and 7%). The results showed that cinnamon powder concentration had a significant effect on the juice content and the flavor and aroma likability of dipped coffee, but had no significant effect on the physical color and the color likability. Meanwhile, roasting time had a significant effect on the juice content, the brightness level of physical color, and the likability of aroma, flavor, and color of dipped coffee. The recommended treatment for dipped coffee is medium roasting (9 minutes) with the addition of 5% cinnamon powder, which produces a juice content value of 0.47%, color brightness of 33.2, oHue value of 46.9 (red), with the likeabilty of color of 3.2 (like), aroma of 2.4 (somewhat like), and flavor of 3.3 (like).
Karakterisasi dan Pemetaan Profil Fisikokimia Dangke Susu Kuda Liar Khas Nusa Tenggara Barat: Characterization and Mapping of the Physicochemical Properties of Wild Horse Milk Dangke from West Nusa Tenggara Komalasari, Husnita; Afgani, Chairul Anam; Melandani, Astri
Jurnal Teknologi dan Mutu Pangan Vol. 3 No. 2 (2025): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v3i2.4776

Abstract

Dangke, also known as soft cheese, is a food from Enrekang, South Sulawesi. In the West Nusa Tenggara region, dangke is also widely produced, one of which is made from wild horse milk, which is a local food of NTB. The aim of this research is to determine the characteristics and mapping of the physicochemical profile of dangke of West Nusa Tenggara. The research method used was experimental with a completely randomized design with single factor, namely the type of sample or region of origin of the sample with a Tukey follow-up test at a significance level of 5%. A multivariate Principal Component Analysis (PCA) analysis was carried out to map the physicochemical profile characteristics using the XLSTAT. The research results show that different types of sampling influence physicochemical properties such as protein, pH, and several color values, namely Lightness and Whiteness index. Based on the results of PCA analysis, it is known that dangke from Lombok is characterized by a low pH value with high protein, b*, °hue and chroma values. Meanwhile, dangke from Bima and Dompu have similar dangke physicochemical properties which are characterized by high Lightness, a* and whiteness index values. Meanwhile, Dangke from Sumbawa was not characterized by any parameters because its physicochemical characteristics were low. Overall, this study successfully mapped the differences in the characteristics of dangke based on its regional origins.
MUTU FISIKOKIMIA DAN ORGANOLEPTIK MI JAGUNG KERING DENGAN VARIASI PENAMBAHAN KARAGENAN Afgani, Chairul Anam; Azmi, Asraar Kamal; Ariskanopitasari, Ariskanopitasari
Pro Food Vol. 9 No. 2 (2023): 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.v9i2.350

Abstract

Konsumsi mi instan di Indonesia menempati peringkat kedua dunia. Secara umum, mi berbahan dasar tepung terigu yang berasal dari tanaman gandum. Di sisi lain, tanaman gandum tidak dapat tumbuh di Indonesia. Penggunaan tepung gandum dapat dikurangi dengan sumber karbohidrat lain dari pangan lokal, yaitu tepung jagung. Namun, komposisi mi perlu ditambahkan hidrokoloid yang berfungsi sebagai pengikat air dan pembentuk gel supaya hasil akhir produk menyerupai mi tepung terigu. Jenis hidrolokoid yang banyak terdapat di Nusa Tenggara Barat adalah karagenan yang berasal dari rumput laut merah. Penelitian ini bertujuan untuk mengetahui mutu fisik (daya rehidrasi dan warna), mutu kimia (kadar air dan kadar abu), dan mutu organoleptik (warna, aroma, rasa, dan tekstur) mi jagung kering dengan variasi penambahan karagenan. Metode yang digunakan adalah Rancangan Acak Kelompok (RAK) dengan dua faktor, yaitu jenis karagenan (kappa dan iota) dan penambahan konsentrasi karagenan (0,50%; 0,75%; dan 1,00%). Mi jagung mengalami peningkatan daya rehidrasi (72-120%); penurunan nilai L (58,65-63,84%); peningkatan kadar air (4,86-6,43%); peningkatan kadar abu (1,09-2,08%); dan perbedaan tingkatan penilaian panelis terhadap warna (2,8-4,0); aroma (2,7-3,2); rasa (2,4-2,8); dan tekstur (1,9-2,9). Jenis karagenan berpengaruh nyata terhadap daya rehidrasi, kadar air, kadar abu, organoleptik warna, dan tekstur. Konsentrasi karagenan berpengaruh nyata terhadap daya rehidrasi, kadar abu, organoleptik warna, dan tekstur. Interaksi kedua faktor tersebut hanya berpengaruh terhadap kadar abu.
Manfaat Kefir Dan Yoghurt Sebagai Prospek Masa Depan Bahan Baku Kosmetik Antiaging Dan Ramah Lingkungan Firman Rezaldi; Jihan Nabilla; Rina Nurmaulawati; Novi Ayuwardani; Erni Suminar; Mohammad Zulkarnain; Chairul Anam Afgani; Roni Gumilar; Heny Sasmita; Ucu Wandi Somantri
Jurnal Kesehatan Tujuh Belas (Jurkes TB) Vol. 6 No. 1 (2025): November
Publisher : Sekolah Tinggi Ilmu Kesehatan Tujuh Belas, Karanganyar, JAwa, Indonesia

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

Abstract

Penuaan kulit merupakan proses biologis kompleks yang melibatkan stres oksidatif, penurunan kolagen, peradangan kronis, dan peningkatan aktivitas enzim pemecah matriks seperti MMPs. Dalam upaya mencari bahan aktif alami yang efektif dan berkelanjutan untuk kosmetik anti-aging, produk fermentasi susu seperti kefir dan yoghurt mulai mendapat perhatian. Keduanya mengandung berbagai komponen bioaktif seperti probiotik, peptida, eksopolisakarida, asam organik, dan senyawa antioksidan yang dapat menurunkan stres oksidatif, meningkatkan sintesis kolagen, serta memperbaiki fungsi barrier kulit. Kajian literatur ini bertujuan menelaah mekanisme biologis kefir dan yoghurt dalam memperlambat penuaan kulit, mencakup aktivitas antioksidan, antiinflamasi, modulasi mikrobioma, dan stimulasi matriks dermis. Berdasarkan hasil telaah pustaka terbaru, kefir dan yoghurt terbukti berpotensi besar sebagai bahan aktif kosmetik anti-aging yang ramah lingkungan dengan keunggulan pada keberlanjutan proses fermentasi dan pemanfaatan limbah biomassa. Namun, dibutuhkan penelitian lanjut mengenai formulasi topikal terstandar dan uji klinis untuk memastikan efektivitas serta keamanan penggunaannya.
Metabolite profiling and functional properties of Curcuma xanthorrhiza kombucha: pH, acidity, antioxidant activity, and LC–HRMS analysis Nisak, Yunita Khilyatun; Fauziah, Shaddiqah Munawaroh; Rohmawati, Uun; Sutama, Daning Kinanti; Afgani, Chairul Anam; Rahmawati, Fadhilah; Mukhliso, Ida
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 4 (2025)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2025.008.04.6

Abstract

Kombucha is a fermented beverage produced through the interaction of yeasts and bacteria, and the addition of medicinal plants may enhance its functional properties. This study investigated the effect of Curcuma xanthorrhiza extract on the physicochemical characteristics, antioxidant activity, and metabolite profile of kombucha. Beverages were prepared with extract concentrations of 0.4–2% (w/v) and compared to black tea kombucha as a control, then fermented for 12 days. The results showed that pH decreased from 4.26 ± 0.16 to 2.13 ± 0.22, while titratable acidity increased from 1.10 ± 0.10% to 5.33 ± 0.15%, indicating active microbial metabolism and organic acid production. Antioxidant activity improved markedly, with IC₅₀ values reduced from 11.9 mg/mL at day 0 to 0.18 mg/mL after fermentation in the control, and from 4.54 mg/mL to 0.61–0.94 mg/mL in Curcuma treatments. Metabolite profiling by liquid chromatography–high resolution mass spectrometry detected more than 40 bioactive compounds, including gluconic acid, citric acid, ferulic acid, vanillic acid, flavonoids, and curcumin derivatives unique to Curcuma kombucha. These findings suggest that Curcuma xanthorrhiza kombucha possesses enhanced antioxidant properties and a diverse metabolite profile, supporting its potential as a functional beverage for health promotion.
Co-Authors Adi Ardiansyah, Adi Amrullah, Shafwan Ana Rifdah Salsabiela Apriadi Apriadi Ariskanopitasari Ariskanopitasari, Ariskanopitasari Azmi, Asraar Kamal Beata Ratnawati Chairul Hudaya Dedy Heri Wibowo Devi Tanggasari Erni Suminar Fadhilah Rahmawati Husnita Komalasari Ihlana Nairfana Ihlana Nairfana Imam Munandar Isworo, Rhestu Jihan Nabilla Komarudin, Nurul Amri Leonard Dharmawan Lukman Azis Manguntungi, Baso Melandani, Astri Miftah Nurfitrinnisa Mikhratunnisa, Mikhratunnisa Mohammad Zulkarnain Muhammad Alhajj Dzulfikri Mukhliso, Ida Nairfana, Ihlana Novi Ayuwardani Nuraisyah, Anni Nurrahman, Aulia Nurul Amri Komarudin Nurul Amri Komarudin Ofi Hidayat Pinasthika Rizkia Warapsari Wiratara Pramudya Bagas Utama Raida Amelia Ifadah Rifqi Rahmat Hidayatullah Rina Nurmaulawati Rizaldi, Lalu Heri Rohmawati, Uun Roni Gumilar Saputri, Dinar Suksmayu Sari, Dinda Sari, Ratna Nurmalita Sasmita, Heny Setiawati, Veni Rori Shaddiqah Munawaroh Fauziah Sofyan Hadi Supriadi Supriadi Sutama, Daning Kinanti Syamsul Hidayat Tanggasari, Devi Ucu Wandi Somantri Veni Rori Setiawati Yuni Yolanda Yunita Khilyatun Nisak