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All Journal Pro Food Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Jurnal Biologi Tropis Jurnal Agrotek UMMat Canrea Journal: Food Technology, Nutritions, and Culinary Journal Jurnal Pengendalian Pencemaran Lingkungan (JPPL) Jurnal Teknologi Pertanian Gorontalo Jurnal Agro Dedikasi Masyarakat (JADM) Safari : Jurnal Pengabdian Masyarakat Indonesia Protech Biosystems Journal
Rizaldi, Lalu Heri
Department Of Agroindustrial Technology, Sumbawa University Of Technology, Sumbawa, Indonesia.
Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Economics, Econometrics & Finance Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mechanical Engineering Public Health Other

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Identification of Compounds from Hexane Extract of Virginia Tobacco Bark in Lombok and Its Potential as Botanical Pesticides Sarjan, Muhammad; Supriadi, Supriadi; Rizaldi, Lalu Heri; Sarjan, Achmad Fajar Narotama
Jurnal Biologi Tropis Vol. 24 No. 2 (2024): April - Juni
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v24i2.6871

Abstract

This research aims to identify the class of terpenoid compounds contained in hexane extract of tobacco stems (Nicotiana tabacum). The extraction method uses hexane solvent to obtain terpenoid compounds contained in tobacco bark. Gas chromatography-mass (GC-MS) techniques were used to analyze and identify these compounds. The compound contained in the hexane extract of Virginia tobacco stem bark is only one terpenoid derivative, namely 4,8,13-Cyclotetradecatriene-1,3-diol. Analysis of the structure of this compound shows its potential as an antimicrobial and can be applied in the agricultural industry, namely as a botanical pesticide. Its unique chemical structure enables various mechanisms of action against microbes, which can be further explored for the development of agricultural applications. Further research is needed to fully understand the potential and mechanism of action of this compound in an antimicrobial context.
The effect of fermentation time on bioethanol levels from sugar cane (saccharum officinarum) Rizaldi, Lalu Heri; -, Mikratunnisa; Rinjani, Fitrina Utari; Amrullah, Shafwan
Jurnal Agrotek Ummat Vol 9, No 3 (2022): July
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v9i3.8106

Abstract

High energy consumption has an impact on the crisis caused by the decline in fossil energy reserves, so that Indonesia must have other energy alternatives in the form of biofuels, namely bioethanol. Knowing the effect of fermentation time on ethanol content, pH value, and brix content obtained from sugarcane juice is the purpose of this study. Using completely randomized design (CRD) with fermentation time factor. Research shows that fermentation time has an effect on ethanol content and acidity (pH), but has no effect on sugar content (brix). The best treatment was obtained at 6 days of fermentation with ethanol content of 7.67%, acidity (pH) 4.87%, and sugar content (brix) 6.33%. the ratio of high and low amount of ethanol produced is influenced by sugar consumption and yeast growth during the fermentation process.
The exploration of indigenous plant-based coagulant for sumbawanese cheese production as probiotic source Ariskanopitasari, Ariskanopitasari; Rizaldi, Lalu Heri; Sari, Ratna Nurmalita
Jurnal Agrotek Ummat Vol 10, No 4 (2023): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v10i4.19514

Abstract

Sumbawa cow's milk processing is still limited even though it has the potential to be developed. Therefore, a diversification product like cheese as a source of probiotic is required. Cheese derived from milk that is coagulated using rennet which is expensive and has high halal critical point. Thus, an alternative coagulant that is affordable with low halal critical point such as local plant-based material is needed. This study used Sumbawa local cow’s milk to produce cheese which coagulated using pineapple and gooseberry and the addition of Lactobacillus lactis as the lactic acid bacteria. Observed parameters were clotting time, yield, hardness, protein, total fat, total lactic acid bacteria, and sensory quality. This experiment showed that the cheese yielded using pineapple was higher than that of gooseberry, while the cheese coagulated using gooseberry (26714 N/m2) was having firmer texture. Meanwhile, clotting time, protein content and total fat content of the cheese coagulated using both coagulants were the same. The total lactic acid bacteria of the cheese coagulated using pineapple and gooseberry was similar 10.80 Log CFU/mg and 10.84 Log CFU/mg, respectively. Sensory evaluation using quantitative descriptive analysis showed that the cheese coagulated using pineapple extract has higher aftertaste and bitter taste. Meanwhile, the cheese coagulated using gooseberry extract was dry, grainy, yellowish, and its overall acceptance was higher than that of pineapple.
Determination of the added value of kades coffee agroindustry product using the hayami method (case study of MSME’s Agal Deta, Sumbawa Besar District) Rizaldi, Lalu Heri; Madani, Hamzah Rizqi; Ariskanopitasari, Ariskanopitasari; Mikhratunnisa, Mikhratunnisa
Jurnal Agrotek Ummat Vol 10, No 2 (2023): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v10i2.14140

Abstract

Coffee is an agro-industrial product commodity that has the potential to be developed, because it can be processed into ground coffee products with various flavors and can last a long time. This study aims to analyze the added value of Kades Coffee Agro-industry products in the MSME’s of Agal Deta which located in Marente Village, Alas District, Sumbawa Besar Regency using the Hayami method. The variables used in this method include input output and prices, revenues and profits, and margins. The results of the analysis of the added value of Kades coffee on the output, input and price variables obtained a conversion factor value of 5 kg/production cycle and a labor efficiency of 0.32 HOK/kg. The revenue and profit variables obtain of added value ratio of 76%, a profit level of 83% and an added value of 95,000 IDR. The margin variable gains a profit of 79% with a margin value of 100,000 IDR. The added value of Kades coffee is included in the profitable business category because it gets a added value ratio of above 40%.
Sensory profile analysis of Sumbawa ruminants milk using quantitative descriptive analysis and check-all-that-apply methods Sari, Ratna Nurmalita; Lalu Heri Rizaldi; Ariskanopitasari; Siti Nurjanah
jurnal1 VOLUME 8 ISSUE 2, DECEMBER 2025
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v8i2.1200

Abstract

West Nusa Tenggara, particularly Sumbawa had suitable condition for livestock production, including cow, buffalo, equine, and goat. Those ruminants produce milk that contains notable nutrients for human body. This research aimed to use Quantitative Descriptive Analysis (QDA) and Check All That Apply (CATA) method by using trained and consumer panelist, consecutively. Ten trained panelists were obtained after prior selection process and training.  Based on QDA result, bovine milk had yellowish color, salty and bitter taste. Sumbawa buffalo milk associated with thickness and creaminess. Meanwhile, equine milk appearance was white with rancid aroma and taste. Goat milk dominated with barny taste and aroma. Symmetrical plot in CATA result showed the different sensory profile among different Sumbawa ruminants milk
The effect of prebiotic types on the physical properties of ph and color and organoleptic test of Sumbawa's typical synbiotic cheese Rizaldi, Lalu Heri; Ariskanopitasari, Ariskanopitasari; Sari, Ratna Nurmalita
Jurnal Agrotek Ummat Vol 12, No 4 (2025): Jurnal Agrotek Ummat: Oktober
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v12i4.34516

Abstract

Sumbawa is known as a cow's milk producing area in West Nusa Tenggara Province. Unfortunately, the use of Sumbawa cow's milk is limited to milk candy products. In fact, the potential for dairy processing is very diverse, one of which is the typical synbiotic cheese product from Sumbawa. This study aims to analyze the effect of prebiotic types on the physical characteristics and organoleptic tests (level of liking) of typical Sumbawa synbiotic cheese products. The physical characteristics tested include pH and color, while the organoleptic test includes taste, aroma, texture and color. This research is experimental in nature by conducting experiments in the laboratory, using a completely randomized design with one factor, namely the type of prebiotic. The types of prebiotics used are uwi flour, seaweed flour and soybean flour. The three types of prebiotics used gave pH test results ranging from 5.82-5.90. The resulting pH value did not have a significant effect on the type of prebiotic used. Analysis of the physical properties of color obtained a range of L values of 76-80, a values of 0-3, b 7-19, Hue 69-90, and ∆E 12.13-3.37 from all treatments. The results of the color analysis showed that all samples were in quadrant one, which indicates that the cheese was yellow with varying intensities. Cheese with prebiotic soy flour is more yellow than prebiotic uwi flour and seaweed. The prebiotic type of cheese product made from yam flour had a significant effect on the color test results, while the organoleptic test results showed that the prebiotic type of yam flour and seaweed flour samples were the most popular in terms of taste, aroma and texture. When compared to the three treatments, cheese made from seaweed flour had the best level of acceptance. The potential for developing synbiotic cheese in the Sumbawa region is very large to produce products that can be accepted by the wider community.
Co-Authors - Nurkholis -, Mikratunnisa Achmad Fajar Narotama Sarjan Adi Ardiansyah Adi Ardiansyah, Adi Afgani, Chairul Anam Aluh Nikmatullah Amrullah, Shafwan Ariskanopitasari Ariskanopitasari Ariskanopitasari Ariskanopitasari, Ariskanopitasari Bambang Rahadi Devi Tanggasari Evi Kurniati Harjito - Hery Haryanto Hestiningsih, Ni Komang Ihlana Nairfana Madani, Hamzah Rizqi Maulana Fansyuri Mikhratunnisa, Mikhratunnisa Muhammad Sarjan Muhammad Sarjan Nairfana, Ihlana Nurman Muda Nasution Radiansyah, Adi Rinjani, Fitrina Utari Sari, Ratna Nurmalita SITI NURJANAH Sopyan Ali Rohman Supriadi Supriadi Tanggasari, Devi Widya Indriani