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All Journal Agrointek Jurnal Pangan dan Agroindustri Journal of Applied Food Technology Jurnal Agro Dedikasi Masyarakat (JADM) GEMBIRA (Pengabdian Kepada Masyarakat) PEDAMAS (Pengabdian Kepada Masyarakat)
Kamil, Rafli Zulfa
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Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Economics, Econometrics & Finance Education Energy Engineering Health Professions Law, Crime, Criminology & Criminal Justice Social Sciences Other

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Shelf-life prediction of blondo-based probiotic ice cream using accelerated shelf-life testing method Kamil, Rafli Zulfa; Mulyani, Sri; Ikhwani, Regina Putri; Wulandari, Ana
AGROINTEK Vol 19, No 3 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i3.22471

Abstract

Blondo is a by-product of VCO production, commonly used for feed despite its rich nutrition and physiological properties. To reutilize blondo and take advantage of its nutrition, blondo probiotic ice cream is developed as a plant-based functional food. Determining the shelf-life of food products is very important because it reflects the product's durability during the time interval between production and consumption. This study aims to determine the shelf-life of blondo-based probiotic ice cream using the Accelerated Shelf-Life Testing (ASLT) method with the Arrhenius model. Blondo-based probiotic ice cream was stored for 28 days at temperatures of -6℃, -11℃, and -18℃. The parameters observed were total Lactic Acid Bacteria (LAB), total acid, pH value, and total solids. The results of the calculation of the Arrhenius model selected the total LAB parameter as a critical parameter. Therefore, we considered using the term “best before” to refer to probiotic efficacy instead of shelf-life. The blondo-based probiotic ice cream is best consumed before if stored at -6℃ is 206.80 days or 6 months 27 days; at -11℃ is 186.47 days or six months 6 days; and at -18℃ is 160.22 days or 5 months 10 days.
A Bibliometric Review of Tempeh Research: Trends, Collaborations, and Emerging Themes (1928–2025) Hasniah, Nurul; Aziz, Fariz Nurmita; Kamil, Rafli Zulfa; Akter, Tanjina
Journal of Applied Food Technology Vol 12, No 2 (2025)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.27277

Abstract

Tempeh, a traditional Indonesian fermented soybean product, has garnered increasing global attention due to its rich nutritional profile, health benefits, and suitability as a sustainable alternative protein source. This study presents a bibliometric analysis of tempeh-related scientific publications retrieved from the Scopus database, aiming to map the evolution of research, identify leading contributors, and uncover prevailing and emerging research trends. A total of 897 documents published between 1928 and 2025 were analyzed using VOSviewer to generate visualizations of keyword co-occurrences and bibliographic data. The results show a notable rise in tempeh research after 2010, with significant contributions from Indonesian institutions and increasing global interest. Thematic clusters identified include microbiological fermentation, nutritional and technological applications, animal-based functional food studies, and clinical health research. This study highlights tempeh’s expanding role in functional food science and emphasizes opportunities for interdisciplinary collaboration and further research, particularly in underexplored health and sustainability dimensions.
DIVERSIFIKASI PRODUK OLAHAN JAMUR TIRAM SEBAGAI UPAYA MENDUKUNG KETAHANAN PANGAN LOKAL DI DESA TLOGOREJO Sa’adah, Ardiana Alifatus; Kamil, Rafli Zulfa; Putra, Hega Bintang Pratama; Santoso, Shane Ricardo; Hanifah, Nadia Putri; Silalahi, Sonia Tabitha
Jurnal Gembira: Pengabdian Kepada Masyarakat Vol 3 No 04 (2025): AGUSTUS 2025
Publisher : Media Inovasi Pendidikan dan Publikasi

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Abstract

Desa Tlogorejo, Kabupaten Magelang memiliki potensi jamur tiram yang cukup besar dengan rata-rata 20 baglog jamur tiram per kartu keluarga. Namun, pemanfaatan jamur tiram tersebut belum optimal. Penelitian ini bertujuan untuk meningkatkan mutu dan nilai tambah jamur tiram melalui diversifikasi produk olahan dari jamur tiram sebagai upaya untuk meningkatkan ketahanan pangan lokal di Desa Tlogorejo. Metode yang digunakan adalah Community-Based Participatory Approach (CBPA) dilakukan dengan pendekatan yang melibatkan keaktifan dan kolaboratif antara tim pelaksana dengan masyarakat. Hasil yang didapatkan menunjukkan bahwa terjadi peningkatan pengetahuan peserta dengan persentase rata-rata nilai pre-test sebesar 86% menjadi 95% pada post-test, serta peningkatan keterampilan masyarakat dalam pengolahan jamur tiram. Program ini juga berhasil menciptakan perubahan sosial melalui pemimpin lokal yang aktif dalam mengkoordinasikan kegiatan dan mendorong inovasi berkelanjutan. Inisiatif ini menjadi langkah awal dalam membangun ketahanan pangan lokal, mendukung pertumbuhan ekonomi, dan meningkatkan kualitas hidup masyarakat di Desa Tlogorejo.
Isolation, Characterisation and Presumptive Identification of Lactic Acid Bacteria from Matoa (Pometia pinnata) Fruit Kamil, Rafli Zulfa; Anugrahillah, Dimas; Rizqiati, Heni; Aziz, Fariz Nurmita; Hastrawirid, Rangga Wasi
Journal of Applied Food Technology Vol 13, No 1 (2026)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.30794

Abstract

Each fruit has a distinct nutritional composition physicochemical characteristics, creating specific ecological niches for microbial growth. To the best of our knowledge, this study is the first to report the isolation and phenotypic characterisation of native LAB from matoa fruit, thereby providing baseline mircrobiological data for this underexplored fruit matrix. This research aims to isolate and characterise native LAB from matoa. The Matoa sample was inoculated into de Man-Rogosa-Sharpe (MRS) Broth and isolated using the streak plate method. The isolate was then characterised based on its morphological, physiological, and biochemical characteristics. Results shows that isolated LAB exhibit cream-coloured, circular colony morphology with clear edges, convex elevation, an opaque internal structure, and varying colony sizes. Cellular characteristics of the isolate included rod-shaped morphology, Gram-positive staining, non-catalase activity, and non-motility. The isolate survived at pH 5 and 6, 6.5% salt content, and at 25°C, 37°C, and 45°C. the The isolate also fermented glucose, sucrose, maltose, fructose, and galactose, and also did not produce H2S or indole. The LAB isolate was identified as belonging to the genus Lactobacillus and is presumably identified to be Lactobacillus plantarum.
Co-Authors Akter, Tanjina Al-Baarri, Ahmad Ni'matullah Anang M Legowo Anugrahillah, Dimas Astuti, Ayu Tri Aziz, Fariz Nurmita Bambang Dwiloka Dwiamanta, Faisa Adiel Dzakiyalizz, Azka Nadiya Fahrezy, Mohammad Raihan Hadipernata, Mulyana Hanifah, Nadia Putri Hasniah, Nurul Hastrawirid, Rangga Wasi Heni Rizqiati Ikhwani, Regina Putri Lestari, Tiara Yunistha Mawarid, Ailsa Afra Nasution, Ghina Husna Ulaya Pangestika, Widia Puspita, Diyan Ayu Putra, Hega Bintang Pratama Putri, Ananda Salsabilla Fahma Putri, Deshinta Ramadhani Bastian Qatrunnada, Filzah Amanina Rachma, Yasmin Aulia Rahayu, Rizka Amalia Ratih Paramastuti Sa'adah, Ardiana Alifatus Sabella, Leony Dewi Santoso, Shane Ricardo Sari, Yuli Perwita Sa’adah, Ardiana Alifatus Septiani, Halimah Nisa Setya Budi Muhammad Abduh, Setya Budi Muhammad Shaliha, Shabrina Nur Silalahi, Sonia Tabitha Siti Susanti, Siti Sri Mulyani Susanto, Farrel Ihza Noer Tri Yuliana Ulayya, Ghina Utami, Amelia Regita Wulandari, Ana Yoyok Budi Pramono