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All Journal Jurnal Jendela Hukum PROSIDING SEMINAR NASIONAL CENDEKIAWAN Pro Food Jurnal Ekonomi dan Bisnis Prosiding Seminar Nasional Pakar EQIEN - JURNAL EKONOMI DAN BISNIS Jurnal Pasar Modal dan Bisnis JES (Jurnal Ekonomi Syariah PETITA NUSANTARA: Jurnal Pengabdian Kepada Masyarakat Jurnal Pengabdian Bersama Masyarakat Indonesia Edulead Jurnal Manajemen dan Pendidikan Agama Islam Jurnal Pelayanan Masyarakat Panggung Kebaikan : Jurnal Pengabdian Sosial

Zainuri Zainuri

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Author-ID : 2372628

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health Social Sciences

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EFEKTIVITAS PERLAKUAN OZON TERHADAP MUTU KANGKUNG KHAS LOMBOK YANG DIBUDIDAYAKAN PADA DUA LOKASI BERBEDA I Wayan Sweca Yasa; Zainuri Zainuri; M. Abbas Zaini
Pro Food Vol. 1 No. 1 (2015): Pro Food
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (228.177 KB)

The aimed of this research was to investigate the methode of ozone application for maintaining the quality of Lombok swamp cabbage cultivated on two different area. The main focus of this research was to identify the heavy metal and pathogen contamination on swamp cabbage those were cultivated in different area of Jangkok riverside. The experiments were conducted in laboratory of food microbiology of faculty of food science and technology and laboratory analitical chemistry of science faculty, university of Mataram. The experiments were arranged with completely randomized disign. The treatment design was factorial with three replications. The first factor was the length of rinsing with ozonized water: 3, 5, and 7 minutes, and the other was swamp cabbage cultivation area: upper stream and down stream area of riversides. Parameter for observation were moisture, ash, Pb content, weight loss, color, texture, appearence and total bacteria especially Escherichia coli of swamp cabbage samples. The result showed that the longer time of rinsing with ozonized water, the lower Pb content of swamp cabbage. The Pb content of swamp cabbage of upper stream area reduced significantly, however the Pb content was higher than that of lower stream. The total bacteria of swamp cabbage of lower stream was higher than that of upper stream. Rinsing swamp cabbage for 7 minutes enable total bacteria contaminant reduce significantly, and effective for swamp cabbage with lower Pb content. Keywords : heavy metal, ozone, pathogen bacteria, swamp cabbage ABSTRAK Penelitian ini bertujuan untuk menentukan metode aplikasi ozon yang paling tepat untuk mempertahankan mutu kangkung segar yang dibudidayakan di pulau Lombok dan secara khusus untuk mengetahui jenis kontaminan dan waktu kontak larutan ozon terhadap penurunan residu cemaran logam Pb dan bakteri Escherichia coli pada kangkung Lombok yang dibudidayakan pada lokasi berbeda. Penelitian ini dilakukan di laboratorium Mikrobiologi Pangan Fatepa dan laboratorium Kimia Analitik FMIPA Universitas Mataram. Percobaan ditata menggunakan Rancangan Acak Lengkap (RAL) dengan 2 faktor, yaitu lama perendaman dengan air ozon selama 0, 3, 5, dan 7 menit dan lokasi budidaya kangkung sepanjang daerah aliran sungai (DAS) Jangkuk, yaitu DAS hulu dan DAS hilir. Setiap kombinasi perlakuan dibuat tiga ulangan. Variabel pengamatan meliputi kadar Pb, kandungan E.coli, susut bobot, kadar air, warna daun dan batang kangkung segar. Hasil penelitian menunjukkan bahwa Lama perendaman dengan air berozon dan lokasi budidaya berpengaruh terhadap kadar Pb dan total mikroba E.coli kangkung segar khas Lombok. Kadar Pb makin menurun dengan makin lamanya waktu perendaman menggunakan air berozon. Kadar Pb. terendah ditunjukkan pada kangkung segar yang direndam dalam air berozon selama 7 menit. Kadar Pb kangkung segar yang dibudidayakan pada DAS hulu lebih tinggi daripada DAS hilir. Sebaliknya dengan jumlah mikroba patogen E. coli, kangkung segar dari DAS hilir mengandung mikroba lebih tinggi daripada DAS hulu. Perendaman air berozon efektif menekan jumlah mikroba patogen E coli pada kangkung dengan kandungan logam berat rendah Kata kunci: bakteri patogen, kangkung, logam berat, ozon

MUTU ROTI BERBAHAN DASAR MOCAF: “FORMULASI DAN METODE PEMBUATAN ADONAN” I Wayan Sweca Yasa; Zainuri Zainuri; M. Abbas Zaini; Taufikul Hadi
Pro Food Vol. 2 No. 2 (2016): Pro Food
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (403.521 KB)

This reasearch aim was to investigate the appropriate formulation and method of producing the modified cassava flour (MCF) sweet bread. The experiment was conducted in laboratory and arranged with completely randomized design of factorial with three replications. The treatments variabel included the proportion of 10, 20 and 30% MCF based on the total flour in formulation and three different methods of dough preparation. The straight dough, sponge and dough method and no time dough, respectively were the methods of dough preparation. The bread quality parameters were physical characteristics such as color, crumb structure, loaf volume, organoleptics such as taste, flavor, and chemical composition such as ash, protein, lipid and sugar content. Data were analyzed with analyses of variance and post hoc test with Least Significant Difference at the same level of sigificance of 5 percent. The result showed that the methods of dough preparation gave affect on the organoleptic characteristic, but they did not show affect on the physical and chemical composition of the bread quality. MCF proportion in formulation found their affect on moisture and protein content, however on others parameter their affect were not found. The higher proportion of MCF in formulation, the higher the moisture content of the bread. In contrast to the protein content of the bread, the higher the proportion of MCF in formulation, the lower the protein content. The MCF sweet bread produced with straight dough method and 20% of MCF in formulation had the best quality parameter of physical, organoleptic and chemical composition and met the Indonesia quality standard of sweet bread, except the protein content. Key words: bread, formulation, modified cassava flour, dough methods ABSTRAK Penelitian ini bertujuan untuk mengetahui formulasi dan metode pembuatan adonan yang menghasilkan mutu roti manis berbahan baku mocaf terbaik. Percobaan dilakukan di laboratorium dan ditata menggunakan rancangan acak lengkap faktorial dengan 3 ulangan. Variabel perlakuan mencakup formulasi adonan roti dengan 4 aras dan metode pembuatan adonan dengan 3 aras perlakuan. Formulasi adonan meliputi penggunaan tepung mocaf 0, 10, 20, 30% dari total tepung yang digunakan. Sementara, metode adonan meliputi metode pembuatan adonan dengan sistem langsung (straigh dough), sistem tidak langsung (sponge and dough), sistem cepat (No time dough). Variabel yang diamati meliputi : warna, struktur remah, volume roti, rasa, aroma, kadar air, kadar abu, kadar protein, kadar lemak dan kadar gula reduksi. Data dianalisis menggunakan analisis keragaman pada taraf nyata 5% dan uji lanjut menggunakan uji Beda Nyata Terkecil pada taraf nyata yang sama. Hasil penelitian menunjukkan bahwa metode pembuatan adonan berpengaruh terhadap sifat organoleptik, namun tidak berpengaruh terhadap komposisi kimia dan sifat fisik roti manis. Proporsi mocaf dalam formulasi adonan hanya berpengaruh terhadap kadar air dan kadar protein roti manis. Semakin banyak proporsi tepung mocaf dalam adonan maka semakin tinggi kadar airnya, namun sebaliknya dengan kadar protein roti manis. Roti manis yang dibuat dengan metode langsung (straight dough) dan proporsi tepung mocaf 20 persen dalam formulasi menunjukkan mutu fisik, kimia dan organoleptik yang terbaik dan memenuhi standar mutu roti menurut SNI, kecuali kadar protein. Kata kunci: roti, mocaf, metode, formulasi adonan

PENGARUH KONSENTRASI KECAMBAH KACANG HIJAU TERHADAP SIFAT FISIK DAN KIMIA TEPUNG TALAS KIMPUL: The Effect of Mung Bean Sprout Concentration on the Physical and Chemical Properties of Taro Flour Hariyadi Hariyadi; Yeni Sulastri; Zainuri Zainuri
Pro Food Vol. 6 No. 1 (2020): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

ABSTRACT This study aims to find out the effect of mung bean sprout concentration on the physical and chemical properties of taro flour. The method used in this research was experimental method and was designed using Completely Randomized Design with a single factor experiment (the concentration of mung bean sprouts). There were 5 treatments (0%, 10%, 20%, 30% and 40% of mung bean sprouts), and each treatment were made into 4 replications. Data from the observations were analyzed using analysis of Variance (ANOVA) at 5% significant level using Co-Stat software. If there was significant difference, the data were further tested using the Honest Real Difference test at 5% significant level too. The results showed that the addition of mung bean sprout extract significantly affected the moisture content, protein content, ash content and oxalate content of taro flour. The treatment of 40% mung bean sprout extract is recommended as the best treatment for moisture content (10.53%), ash content (5.24%), protein content (3.84%), calcium oxalate content (0.0268%), water absorption (87.42%), and L value (88.14) of modified taro flour. Keywords: flour, taro, enzymes, mung bean sprouts ABSTRAK Tujuan penelitian ini adalah untuk mengetahui pengaruh konsentrasi kecambah kacang hijau terhadap sifat fisik dan kimia tepung talas kimpul. Metode yang digunakan dalam penelitian ini adalah metode eksperimental dan dirancang menggunakan Rancangan Acak Lengkap (RAL) dengan faktor tunggal (konsentrasi kecambah kacang hijau). Terdapat 5 perlakuan (konsentrasi 0%, 10%, 20%, 30% dan 40% kecambah kacang hijau), dan tiap perlakuan dibuat 4 ulangan. Data hasil pengamatan dianalisis dengan menggunakan analisis keragaman pada taraf nyata 5% dengan menggunakan software Co-Stat. Apabila terdapat beda nyata, maka akan diuji lanjut menggunakan uji Beda Nyata Jujur (BNJ) pada taraf 5% juga. Hasil penelitian menunjukkan bahwa penambahan ekstrak kecambah kacang hijau berpengaruh nyata terhadap kadar air, kadar protein, kadar abu dan kadar oksalat tepung talas. Perlakuan konsentrasi ekstrak kecambah kacang hijau 40% direkomendasikan sebagai perlakuan terbaik, yang menghasilkan tepung talas dengan karakteristik sebagai berikut: kadar air (10,53%), kadar abu (5,24%), kadar protein (3,84%), kadar kalsium oksalat (0,0268%), daya serap air (87,42%), dan nilai L (88,14) tepung talas termodifikasi. Kata kunci: tepung, talas, enzim, kecambah kacang hijau

Co-Authors Afif Wibisono Ali Aminullah Badara Shofi Dana Dewa Nyoman Adi Paramartha Dian Novita Dian Widiantari Dwi Perwitasari Wiryaningtyas Fadrizal Lubis Fajar Wahyu Prianto Hariyadi Hariyadi I Wayan Sweca Yasa Ilham Imamudin Ines Marisya Dwi Anggrain Isrofiatullaily Putri Giani Isti Fadah M. Abbas Zaini Moh. Adenan Mohamad Rifqi Fathoni Nila Diansari Novia Rahayu Qabul Dinata Utama Ra'iyatu Imadidin Rachmania Nurul Fitri Amijaya Regina Niken W Rini Nofrida Rizal Maulana Sebastiana Viphindrartin Septarina Prita Dania S Shanti Wahyuni Megasari SITI NURJANAH Suprianik Suprianik Suryaningsih Suryaningsih Taufikul Hadi Yanti, Gusneli Yeni Sulastri

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