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Abu Amar
Institut Teknologi Indonesia
Religion Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Public Health Other

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PENGARUH VARIASI WAKTU HOMOGENISASI DENGAN ULTRA TURAX DAN KONSENTRASI SUSU KEDELAI TERHADAP MUTU SUSU SAGA Abu Amar; Syahril Makosim; Darti Nurani; Louis Eudia; Nur Fajrina
Jurnal Teknologi Industri Pertanian Vol. 31 No. 3 (2021): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24961/j.tek.ind.pert.2021.31.3.283

Abstract

Saga seeds (Adenanthera pavonina, L) contain protein and lignoseric acid and may serve as potentialfunctional food and beverages This study aims to utilize saga seed in producing saga milk with its physical propertysuch as stability and fat globule as well as chemical properties. Soy milk was added to reduce strong beany flavourin saga milk. The saga milk fat globules were reduced by ultraturax or mini homogenizer at 8,000 rpm at differenthomogenization time. A two factorial completely randomized design was carried out with two replications. Sagamilk and soy milk ratio (A): a1 (100 % saga milk); a2 (80 : 20), a3 (75 : 25), and a4 (70 : 30), respectively; andhomogenization time (B) : 0, 10, 20, and 30 minutes (b1, b2, b3, and b4, respectively). Fat globule, protein, andfat contents, fatty acids profile, soluble solids, and pH values were analyzed. Milk flavour compounds wereanalyzed using GCMS. Sensory evaluation was carried out by preference test. The more soymilk added resulted insignificant increase of protein, total soluble solid (p=0.05), significantly reduce size of fat globules and pH value(p=0.05) and also reduced unpleasant flavour. The saga milk was accepted based on sensory evaluation; sagamilk stability was good. Saga milk has dominant content of essential fatty acid including oleic acid, linoleic acidand lignoseric acids. The unpleasant flavor was dominated by hexanal compounds but the typical compounds insaga milk are Dihydroedulan II; Pyrazine, 2-Methoxy-3-Isobutyl, and Benzaldehide-4-Methyl. Formula saga milk:soy milk = 70: 30 is saga milk that is worth producing.Keywords: fat globules, flavor, lignoceric acid, saga milk
Karakteristik Keju Lunak Saga (Adenanthera pavonina, Linn.) dengan berbagai Kemasan dan Waktu Simpan yang berbeda abu amar; Marwati Marwati; Syahril Makosim Damang
JURNAL ILMU PENGETAHUAN DAN TEKNOLOGI (IPTEK) Vol. 1 No. 2 (2017): Jurnal Ilmu Pengetahuan dan Teknologi (IPTEK)
Publisher : Institut Teknologi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31543/jii.v1i2.128

Abstract

Keju lunak umumnya mempunyai daya simpan yang singkat dan dijual dengan menggunakan kemasan plastik. Penelitian ini bertujuan untuk mengetahui pengaruh variasi bahan pengemas dan waktu simpan pada keju lunak saga. Penelitian ini dibagi  menjadi dua tahap yaitu  penelitian  pendahuluan  dan penelitian utama. Penelitian pendahuluan memiliki tujuan untuk menentukan hasil proses pembuatan keju lunak yang optimal dengan menggunakan metode penelitian yang ada dan akan digunakan pada penelitian utama. Penelitian utama adalah penentuan karakteristik keju lunak saga pada berbagai bahan pengemas yaitu daun pisang, botol gelas dan plastik polipropilen yang disimpan selama 8 minggu. Karakteristik keju lunak saga diamati dengan interval waktu 2 minggu sekali. Analisis yang dilakukan adalah analisis nilai pH, asam lemak bebas, kadar berat kering, total Bakteri Asam Laktat dan uji organoleptik. Berdasarkan hasil penelitian ini keju lunak saga yang paling disukai berdasarkan respon kesukaan panelis yaitu keju yang dikemas menggunakan botol gelas yang disimpan selama empat minggu, dengan persentase penerimaan sebesar 87.8% atau sebanyak 26 orang dari 30 orang panelis menyukai produk tersebut, sehingga produk mendapat predikat sangat diterima oleh panelis dengan sedikit perbaikan sifat organoleptik. Produk tersebut memiliki kriteria dengan nilai pH 4.42, total BAL 11.4 x102 cfu/ml, berat kering 52.5% dan kadar asam lemak bebas yang analog dengan volume titrasi NaOH 0.1 N sebanyak 2.1 ml, persentase protein terlarut sebesar 6.03% . Semua  parameter proses antara lain protein terlarut, jumlah Bakteri Asam Laktat (BAL),  Berat kering dan Total Asam lemak bebas meningkat selama proses penyimpanan pada semua bahan kemasan, namun tidak pada nilai pH produk Kata kunci : keju lunak, daun pisang, botol gelas, daun pisang
UJI EKSTRAK BUBUK BATANG TALAS (Colocasia esculenta) SEBAGAI BAHAN PENGAWET BAKSO Hanifah Fuadi; Syahril Makosim; Abu Amar
Prosiding Seminar Nasional Pakar Prosiding Seminar Nasional Pakar 2018 Buku I
Publisher : Lembaga Penelitian Universitas Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25105/pakar.v0i0.2653

Abstract

Bakso seringkali diberi tambahan boraks sebagai bahan pengawet. Tanamantalas (Colocasia esculenta) adalah tanaman tropis yang banyak tumbuh diIndonesia, mengandung asam-asam organik yang berpotensi sebagai bahanpengawet. Batang talas dibuat bubuk, kemudian diekstrak dan ekstraknyadigunakan sebagai pengganti air pada adonan bakso. Bakso diberikan tigaperlakuan, yaitu; BA (bakso+akuades), BP (bakso+paraben), dan BE(bakso+ekstrak bubuk batang talas). Pengujian dilakukan dengan menghitungjumlah mikroba yang terkandung dalam bakso segar (setelah direbusdidiamkan pada wadah tertutup steril selama tiga jam pada suhu ruang), danbakso kadaluwarsa (setelah direbus didiamkan pada suhu ruang di wadahtertutup steril selama 24-48 jam) menggunakan metode Total Plate Count(TPC). Untuk mengetahui kondisi fisik bakso pada ketiga perlakuandilakukan pengamatan visual, dan dilakukan uji coba ekstrak bubuk batangtalas pada bakso sehat F1 Harkit. Hasil uji TPC bakso segar dan baksokadaluwarsa, menunjukkan bahwa mikroba yang terkandung dalam BE lebihsedikit daripada BP dan BA. Hasil pengamatan visual juga menunjukkanbahwa BE mengalami kerusakan lebih lambat daripada BP dan BA. Hasil ujicoba pada bakso sehat F1 Harkit menunjukkan bahwa ekstrak bubuk batangtalas dapat memperpanjang umur simpan bakso dari yang awalnya hanyadelapan jam menjadi 16 jam, juga dapat berfungsi sebagai penstabil adonanbakso.
Incubators for Household-Scale Yoghurt Production in Improving Production Process in Kuningan District Abu Amar; Muhami Muhami; Iyus Hendrawan; Edward S Tampubolon
MITRA: Jurnal Pemberdayaan Masyarakat Vol 2 No 2 (2018): MITRA: Jurnal Pemberdayaan Masyarakat
Publisher : Institute for Research and Community Services

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25170/mitra.v2i2.102

Abstract

The quality of yoghurt produced in District of Cipari, Cigugur Kuningan Regency failed to meet the required standard despite the fact that socialization of yoghurt GMP program, facilitation and delivery of inkubator for yoghurt production had been implemented. Therefore, this study reported the performance of the incubators which had been produced and granted to two cooperatives in the District of Cipari, Kuningan, namely Laras Ati and Lembah Kamoning. The method used was to directly test the incubators for the production of yoghurt in a laboratory Institut Teknologi Indonesia and in Kuningan. Five litres of cow's milk that had been heated to a temperature of 90° C for 15 minutes and cooled down to a temperature of 40° C were directly inoculated with a 10% volume of fresh commercial yoghurt starter, culture consisting of Lactobacillus acidophilus, Streptococcus thermophilus and Bifidobacterium. The measured parameters were incubator temperature stability, product's pH value, total acid and organoleptic of product. The results showed that the performance of the two incubators were in good condition. It was proved by stable temperature in the range of 44.1±0.6°C during evaluation within 7 hours of incubation. During fermentation, pH of the product has decreased and reached a pH value of 4.6 ± 0:02 within 7 hours of incubation, total acid reached 0.84±0.052%. The organoleptic product of yoghurt showed the percentage of product acceptance reached 85%, 83%, 86% and 82% in colour/appearance, texture, odour/flavour and taste respectively. The two delivered incubators met the required standard, thereby making the household-scale production process of yoghurt safe for public consumption. Yoghurt ready for sale and kept at the room temperature remains fresh and does not suffer damage because the packaging is not inflated as before.Yoghurt that is ready to be sold and even kept at room temperature remains fresh and does not suffer damage ie. the packaging is not inflated as before.
The Production of Roasted Peanuts Using the Semi-Mechanical Roaster in Keranggan Village Shinta Leonita; Abu Amar; Setiarti Sukotjo; Heru Irianto
MITRA: Jurnal Pemberdayaan Masyarakat Vol 6 No 1 (2022): MITRA: Jurnal Pemberdayaan Masyarakat
Publisher : Institute for Research and Community Services

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25170/mitra.v6i1.3049

Abstract

Roasted peanuts typically have a unique taste with a distinctive roasted aroma and a savory flavor different from peanuts processed using an oven. To make roasted peanuts, two critical stages should be observed: the sanitation during washing and the roasting technology. The current study focuses on the application of roasting technology in the production of roasted peanuts among the households in Keranggan Village, Setu District, South Tangerang City. It was an issue that the household scale manufacturing of roasted peanuts there did not meet the standard process, relying on manpower to monitor when the roasting process should end even though fatigued workers may produce burnt peanuts up to 19%. Therefore, to reduce the percentage of burnt peanuts, a semi-mechanical roasted fryer was developed for the roasted peanut entrepreneurs in Keranggan Village, Setu District, South Tangerang City. The research team conducted socialization of effective roasting technology, provided assistance, and delivered the semi-mechanical roasters to the community. The team also performed a direct test on the semi-mechanical roaster at both the Indonesian Institute of Technology laboratory and Keranggan Village, in addition to providing assistance on how to use the tool. The semi-mechanical roaster itself is made of stainless steel with a diameter of 100 cm, equipped with a stirrer powered by an electric motor capable of roasting automatically within a certain time limit. This will produce a homogeneous heat transfer with the sand media, which is not changed in line with the original roasting method. The lab and field trials showed that the burnt yield decreased to 5%. Furthermore, when compared to those produced through manual roasting, the sensory test of the products, showed results that were not significantly different even with a sensory value of appearance (i.e., the color) higher than that of manual roasting.
Physico-Chemical, and Sensory Properties of Soy Based Gouda Cheese Analog Made from Different Concentration of Fat, Sodium Citrate and Various Cheese Starter Cultures Amar, Abu; Surono, Ingrid Suryanti
Makara Journal of Technology Vol. 16, No. 2
Publisher : UI Scholars Hub

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

Abstract

Gouda cheese analog (GCA) was made using soy protein isolate (SPI), skim milk powder (SMP), fat (palm fat and butter fat), and water (W) at optimal ratio of SPI : SMP : F : W = 14 : 6 : 20 : 60. The effects of butter fat, sodium citrate, and cheese starter culture on the sensory properties of ripened product were assessed by preference test, hedonic test, and the texture profile analysis (TPA) of GCA. The free fatty acids, water-soluble nitrogen, and reduction in pH value of progel were also measured. The use of 100% butter fat (BF) produced strong Gouda flavor. It could be due to the fatty acids content in BF; in contrast, product with 100% palm fat (PF) produced tasteless GCA. It might be due to fatty acids content in PF, middle, and long chain fatty acids. Single cheese starter culture could not develop Gouda flavor during ripening. The use of mixed fat (50% BF and 50% PF) and mixed cheese starter culture together with Brevibacterium linens developed a suitable characteristic flavor of Gouda product during ripening. The addition of 0.5% sodium citrate could improve the flavor; nevertheless, it reduced the stability of texture.
Hakekat Ilmu dan Ilmu Pengetahuan dalam Perspektif Filsafat : Suatu Kajian Ontologis, Epistemologis dan Aksiologis Abu Amar
CENDEKIA Vol. 10 No. 01 (2018): Cendekia March 2018
Publisher : Fakultas Agama Islam Universitas Billfath

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (926.092 KB) | DOI: 10.37850/cendekia.v10i01.23

Abstract

Sains adalah anak perusahaan dari filsafat. Sebagai seorang ibu, filsafat memiliki tanggung jawab untuk menjaga sains agar tetap berada di jalur yang benar. Bangunan sains didasarkan pada tiga landasan filosofis: landasan ontologis, epistemologis, dan etik. Mereka semua penting, tidak ada yang bisa ditinggalkan. Sains seharusnya tidak hanya menyoroti satu aspek ini. Saat ini ilmu pengetahuan berkembang menjadi banyak cabang. Setiap cabang cenderung menekankan satu aspek dari beberapa elemen sains. Kondisi ini semakin rumit ketika banyak minat terlibat. Sains harus mengingat tugas dan misinya. Setiap perkembangan sains yang canggih, hendaknya tidak meninggalkan landasan filosofisnya, sehingga sains tidak keluar dari esensinya, yang harus dapat berkontribusi pada kehidupan umat manusia.
Nilai Islam Wasathiyah-Toleran dalam Kurikulum Madrasah Aliyah Program Keagamaan Abu Amar
CENDEKIA Vol. 10 No. 02 (2018): Cendekia October 2018
Publisher : Fakultas Agama Islam Universitas Billfath

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1075.501 KB) | DOI: 10.37850/cendekia.v10i02.46

Abstract

Islam wasathiyah (moderat), merupakan Islam khas Indonesia yang sudah teruji oleh sejarah, dan menjadi inspirasi muslim internasional. Islam dan muslim Indonesia tetap menemukan momentumnya sebagai agama yang mengedepankan sikap-sikap moderat, inklusif, humanis, toleran dan damai, Islam wasathiyah adalah Islam khas Indonesia. Namun akhir-akhir ini, keunikan mulai bergeser. Sejumlah fakta tentang konflik dan kekerasan yang dilakukan oleh individu maupun kelompok dengan mengatasnamakan agama bahkan dengan dalih membela agama telah merusak kebhinekaan dan toleransi itu sendiri. Madrasah Aliyah program keagamaan, selayaknya mempromosi-kan pendidikan Islam wasathiyah. Fokus tulisan ini hendak mengelaborasi sejauhmana toleransi sebagai ciri terpenting Islam wasathiyah menjadi tujuan diwujudkan dalam kurikulum MA program keagamaan. Ternyata kompetensi toleransi peserta didik lebih menekankan pada pemahaman dalam pemikiran dan keragaman keagamaan Islam, sedangkan toleransi dengan agama atau golongan di luar Islam sebatas penerimaan berbeda sebagai kehendak Tuhan, tanpa ada elaborasi mengenai dialog dan kerjasama dalam konteks sesama warga negara dalam kesedarajatan
KONSEP DAN IMPLIKASI MAKNA MENGAJAR DALAM PERPEKTIF DOSEN Abu Amar
CENDEKIA Vol. 11 No. 2 (2019): Cendekia October 2019
Publisher : Fakultas Agama Islam Universitas Billfath

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (938.986 KB) | DOI: 10.37850/cendekia.v11i2.94

Abstract

This study attemps to observe the meaning of instruction according to the lectures at STIT Al-Fattah - Lamongan. Using qualitative approach, this case study presents a natural and objective illustration of the problem. The data accurately and carefully analyzed based on inductive – qualitative analysis. The analysis come up with conclution that: the meaning of instruction according to the perception of the lectures at STIT Al-Fattah - Lamongan is the activity interconnected with transfer of knowledge, transfer of value, and transfer of skill. This activity has competention as a purpose that will be given to the students appropriate to the subjects that lectures teach them in the form ability to think, ability to have a certain attitude, and ability to act. With the abilities we expect the students can solve the problem that they face in the sociaty. The implication of the perception about the instruction in the instructional activity of the lectures can be seen at follows: in the instructional activity the lectures begin with making syllabus of the subject then followed by contruct the course outline that have contents; instructional objective, time line, instructional strategy, and the evaluation. In the instructional activity the lecture must play as a motivator, mediator, fasilitator, and dinamisator to the students in order they have a high motivation in study.
Model Integrasi Ilmu Pengetahuan dan Agama Antara Dikotomi Naif dan Valid Abu Amar
CENDEKIA Vol. 13 No. 01 (2021): Cendekia March 2021
Publisher : Fakultas Agama Islam Universitas Billfath

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (895.999 KB) | DOI: 10.37850/cendekia.v13i01.169

Abstract

The purpose of writing this article is to determine the concept of integrating science with Islamic studies and to unravel the dichotomous, naive and valid or dialogical scientific integration model. The approach used in the discussion starts from deciphering the concept of understanding and types of knowledge, classification of science in the Islamic perspective and discussion of the perspective and model of integration of science and religion, especially in Islamic higher education institutions. The writing of this article is based on the application of the comparative method of science integration concepts, especially according to classical Muslim scientists and contemporary Muslim scientists. Data obtained from various writings on the topic of scientific integration in Islamic higher education. The conclusion is obtained from the application of content analysis or content analysis. The problem of integration between science and religion can basically be mapped into three models, namely the dichotomous, naive, and valid or dialogical integration model. In reality, the problem of scientific integration is a problem faced by the world of Islamic education. This problem is due to the ambiguity of the meaning of the science concept on which it is based. So to reduce the negative impact of scientific integration is to return the meaning of science to its generic
Co-Authors Darti Nurani DARTI NURANI Edward S Tampubolon Fatihatun, Enny Hanifah Fuadi Heru Irianto Ingrid Surono Ingrid Surono, Ingrid INGRID SURYANTI SURONO Iyus Hendrawan Joelianingsih Joelianingsih Linda Yoshi Louis Eudia Makosim, Syahril Marwati Marwati Muhami Muhami Muhami, Muhami Muhammad Anwar Manshurin Nisa, Rofiatun Noviansyah Rizal Nur Fajrina Rohmah, Annisa Nidaur Satrio Kuntolaksono Setiarti Soekotjo Setiarti Sukotjo Shinta Leonita Syahril Makosim Syahril Makosim Damang