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All Journal Jurnal Teknologi Industri Pertanian Jurnal Pengolahan Hasil Perikanan Indonesia Agrointek Jurnal Online Mahasiswa (JOM) Bidang Pertanian Jurnal Teknologi Pertanian agriTECH JURNAL PENGABDIAN KEPADA MASYARAKAT Jurnal Litbang Industri Warta IHP (Warta Industri Hasil Pertanian) Jurnal Sains dan Teknologi Pangan Industria: Jurnal Teknologi dan Manajemen Agroindustri Emerging Science Journal Jurnal Pengabdian Pada Masyarakat MATAPPA: Jurnal Pengabdian Kepada Masyarakat Jurnal Teknologi & Industri Hasil Pertanian Jurnal Aplikasi Teknologi Pangan Jurnal Teknologi Pertanian AGRITEKNO, Jurnal Teknologi Pertanian TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Budimas : Jurnal Pengabdian Masyarakat Unri Conference Series: Community Engagement Sagu Jurnal Litbang Industri Journal of Applied Agricultural Science and Technology JURNAL AGROINDUSTRI HALAL Teknologi dan Industri Pertanian Indonesia
Dewi Fortuna Ayu
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Medicine & Pharmacology Social Sciences Other

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Effect of Light Intensity on the Photo-Oxidation Stability of Silver Catfish Oil (Pangasius hypophthalmus) Dewi Fortuna Ayu; Andarini Diharmi; Praja Prayogo
Jurnal Aplikasi Teknologi Pangan Vol 10, No 4 (2021): November 2021
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jatp.7718

Abstract

Tujuan penelitian ini untuk mengkaji pengaruh intensitas cahaya terhadap stabilitas foto-oksidasi minyak ikan patin.  Minyak ikan patin murni sebanyak 30 ml disimpan dalam botol transparan bertutup selama 14 hari pada kondisi cahaya yang berbeda dan dilakukan penarikan setiap 2 hari.  Perlakuan adalah MIP1 (dibungkus alufo), MIP2 (tanpa dibungkus,), MIP3 (5.000 lux), MIP4 (10.000 lux), dan MIP5 (15.000 lux).  Perlakuan MP1 dan MP2 dilakukan dalam ruangan terbuka, sedangkan perlakuan MP3, MP4, dan MP5 dilakukan menggunakan kotak cahaya yang dapat dikontrol intensitas cahaya dan suhu.  Mutu minyak yang dievaluasi selama penyimpanan adalah bilangan peroksida, bilangan TBA, waktu induksi, dan penilaian sensori terhadap aroma.  Hasil penelitian menunjukkan bahwa paparan cahaya mempercepat kenaikan bilangan TBA, tetapi menurunkan waktu induksi dan penilaian sensori secara deksriptif dan hedonik terhadap aroma minyak.  Minyak yang disimpan dalam paparan intensitas cahaya 15.000 lux memperlihatkan peningkatan bilangan TBA tertinggi dengan nilai k 0,240 mg malonadehid/kg (r2=0,86) dan waktu induksi terendah selama 0,81 jam.  Aroma tengik terkuat dan tingkat kesukaan terendah terdapat pada minyak setelah disimpan selama 14 hari pada paparan intensitas cahaya 15.000 lux dengan skor 2,2 (tengik) dan 1,41 (sangat tidak suka).  Di sisi lain, bilangan peroksida kurang sensitif mengindikasikan stabilitas foto-oksidasi minyak ikan patin, dimana peningkatan bilangan peroksida tertinggi ditunjukkan pada paparan intensitas cahaya 10.000 lux dengan nilai k 0,192 meq O2/kg (r2=0,96).  The purpose of this research was to study the effect of light intensity on photo-oxidation stability of silver catfish oil.  A pure of 30 ml catfish oil was stored in sealed transparent bottles for 14 days under different light conditions and withdrawal every 2 days.  The treatments were MIP1 (wrapped with alufo), MIP2 (without wrapped), MIP3 (5,000 lux), MIP4 (10,000 lux), and MIP5 (15,000 lux).  The MP1 and MP2 treatments were conducted in an open space, while MP3, MP4, and MP5 treatments were carried out using a lightbox that can be controlled for light intensity and temperature.  The oil quality evaluated during storage was PV, TBA value, induction time, and sensory assessment of aroma.  The results showed that light exposure accelerated an increase of TBA value, but decreased induction time and sensory descriptively and hedonically for the aroma of the oil.  The oil which stored in light exposure of 15,000 lux showed the highest rate increase of TBA values with k value of, 0.240 mg malonaldehyde/kg (r2=0.86) and the lowest induction time of 0.81 hours.  The strongest rancid aroma and the lowest hedonic score were found in the oil which stored in the light exposure of 15,000 lux with a score of 2.2 (rancid) and 1.41 (strongly disliked).  On the other hand, PV was not sensitive to indicate the photo-oxidation stability of the oil, where the highest increase of the PV was shown in the light exposure of 10,000 lux with k value of 0.192 meq O2/kg (r2=0.96)
Pembangunan Fasilitas Pengolahan Ikan dan Pelatihan Good Manufacturing Practices di Industri Pengolahan Ikan Patin Asap Dewi Fortuna Ayu; Andarini Diharmi; Evy Rossi; Syahrul Syahrul
Jurnal Pengabdian Pada Masyarakat Vol 6 No 4 (2021)
Publisher : Universitas Mathla'ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30653/002.202164.844

Abstract

CONSTRUCTION OF FISH PROCESSING FACILITIES AND TRAINING OF GOOD MANUFACTURING PRACTICES IN THE SMOKED CATFISH PROCESSING INDUSTRY. This activity aims to increase the production capacity and skills of the workers, which impact the improving quality of smoked catfish products. The activities carried out include the reconstruction of fish processing facilities and training of Good Manufacturing Practices. Results showed that the fish processing facilities that were cleaner, more complete, and ergonomic had reduced weeding time from 8 hours/day to 7 hours/day with the same number of workers. The activities increased production capacity from 800-900 kg to 1-1.2 tons/production (30%). Training activities of Good Manufacturing Practices were also able to increase workers' skills in processing food to SNI 2725: 2013. The training activity was attended by 15 participants, mainly of the workers who implemented health protocols to prevent the transmission of the Covid-19 pandemic. In this activity, the workers were also given some smoked catfish processing equipment and instrumentation.
Pengaplikasian teknologi simbiosis mutualisme mikroalga Chlorella sp. dan agrobost pada limbah cair sagu dengan scale up experiment Yelmira Zalfiatri; Fajar Restuhadi; Yossie Kharisma Dewi; Angga Pramana; Dewi Fortuna Ayu; Ahmad Ibrahim Roni Surya Hasibuan
Jurnal Litbang Industri Vol 12, No 1 (2022)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1034.401 KB) | DOI: 10.24960/jli.v12i1.7426.21-26

Abstract

Pengolahan air limbah secara biologis dilakukan dengan memanfaatkan simbiosis mutualisme antara mikroorganisme atau bakteri dekomposer dengan mikroalga. Penelitian ini bertujuan memperoleh perlakuan yang terbaik dari interaksi mikroalga Chlorella sp dengan bakeri dekomposer Agrobost pada peningkatan skala penelitian. Metode yang digunakan dalam penelitian berupa rancangan acak lengkap (RAL) dengan 5 perlakuan dan 3 ulangan. Penelitian ini menggunakan mikroalga 800 ml/L limbah cair sagu dengan 5 perlakuan Agrobost (0%, 2%, 4%, 6%, dan 8% v/v). Data yang diperoleh dianalisis secara statistik menggunakan ANOVA dan DNMRT pada tingkat 5%. Sidik ragam menunjukkan konsentrasi Agrobost memberikan pengaruh nyata pada COD, BOD, DO dan pH. Perlakuan yang dipilih dari hasil penelitian ini adalah perlakuan P4 yaitu penambahan Agrobost 8%, menunjukkan tingkat reduksi tertinggi yang memiliki nilai COD 203,3 mg/L, BOD 122,3 mg/L, DO 5,89 mg/L dan pH 9,03.
Pengaplikasian teknologi simbiosis mutualisme mikroalga Chlorella sp. dan agrobost pada limbah cair sagu dengan scale up experiment Yelmira Zalfiatri; Fajar Restuhadi; Yossie Kharisma Dewi; Angga Pramana; Dewi Fortuna Ayu; Ahmad Ibrahim Roni Surya Hasibuan
Jurnal Litbang Industri Vol 12, No 1 (2022)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24960/jli.v12i1.7426.21-26

Abstract

Pengolahan air limbah secara biologis dilakukan dengan memanfaatkan simbiosis mutualisme antara mikroorganisme atau bakteri dekomposer dengan mikroalga. Penelitian ini bertujuan memperoleh perlakuan yang terbaik dari interaksi mikroalga Chlorella sp dengan bakeri dekomposer Agrobost pada peningkatan skala penelitian. Metode yang digunakan dalam penelitian berupa rancangan acak lengkap (RAL) dengan 5 perlakuan dan 3 ulangan. Penelitian ini menggunakan mikroalga 800 ml/L limbah cair sagu dengan 5 perlakuan Agrobost (0%, 2%, 4%, 6%, dan 8% v/v). Data yang diperoleh dianalisis secara statistik menggunakan ANOVA dan DNMRT pada tingkat 5%. Sidik ragam menunjukkan konsentrasi Agrobost memberikan pengaruh nyata pada COD, BOD, DO dan pH. Perlakuan yang dipilih dari hasil penelitian ini adalah perlakuan P4 yaitu penambahan Agrobost 8%, menunjukkan tingkat reduksi tertinggi yang memiliki nilai COD 203,3 mg/L, BOD 122,3 mg/L, DO 5,89 mg/L dan pH 9,03.
Peningkatan Jaringan Pemasaran Produk Lokal Ikan Salai Patin melalui Program Pengembangan Produk Unggulan Daerah Dewi Fortuna Ayu; Andarini Diharmi; Evy Rossi; Syahrul Syahrul
MATAPPA: Jurnal Pengabdian Kepada Masyarakat Volume 5 Nomor 4 Tahun 2022
Publisher : STKIP Andi Matappa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31100/matappa.v5i1.1533

Abstract

The activities of regional superior product development program (RSPDP) in 3rd year at small and medium-sized micro enterprises (SMME) Putra Niaga aim to increase the capacity and marketing network of salai patin fish as local products from Lubuk Agung Village of Kampar Regency, Riau Province.  The steps taken are to design and diversify packaging, expand the marketing network through online media, and construct packaging houses/ showrooms of salai fish products. The results of the activities showed that the activities carried out had an impact on the wider reach of marketing, the variety of types of products produced, increased production capacity, the number of workers, and increased sales turnover.  In general, during the Covid 19 pandemic, Putra Niaga SMME was able to sustain the welfare of the community in Lubuk Agung Village by providing jobs and absorbing raw materials for fresh catfish from Kampar Regency.
Purification of Rubber Seed Oil Using Zeolite Adsorption Method and Noni Extract Addition Dewi Fortuna Ayu; Yelmira Zalfiatri; Raiyan Renadi
Journal of Applied Agricultural Science and Technology Vol. 6 No. 1 (2022): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (307.15 KB) | DOI: 10.55043/jaast.v6i1.25

Abstract

Rubber seed oil is not currently used optimally, due to the high content of cyanide and free fatty acid. Cyanide and free fatty acid can be decrease using zeolite adsorption process and addition of noni extract. This research aims to study the effect of noni extract for cyanide and free fatty acid of rubber seed oil. Rubber seed oil was purified using the zeolite adsorption method with the addition of 10% by weight of rubber seed oil. Research method used completely randomized design which consists of 4 treatments and each treatment was repeated 4 times. The treatments of noni extract addition were 40%, 45%, 50%, and 55% of total weight of rubber seed oil. Data were statistically analyzed by using analysis of variance and continued with duncan new multiple range test at 5% level. Based on this research, the best treatment was 55% noni extract addition which had average content of cyanide 0,500 ppm, specific gravity 0,862 g/ml, and acid number 4,325 mg KOH/g.
PEMBUATAN DAN KARAKTERISASI METIL ESTER DARI MINYAK GORENG KELAPA SAWIT KOMERSIAL Rosy Hutami; Dewi Fortuna Ayu
JURNAL AGROINDUSTRI HALAL Vol. 1 No. 2 (2015): Jurnal Agroindustri Halal
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (91.235 KB) | DOI: 10.30997/jah.v1i2.371

Abstract

Proses konversi minyak ke dalam bentuk ester (metil ester) dari asam lemaknya melaluiproses transesterifikasi dapat menjadi solusi dalam menurunkan viskositas minyak nabati.Penurunan viskositas minyak bertujuan agar proses penginjeksian kemabli dan atomisasibahan bakar di dalam mesin dapat berlangsung dengan baik. Minyak sawit komersial dapatdigunakan sebagai bahan baku metil ester (ME) yang dihasilkan melalui prosestransesterifikasi. Tujuan penelitian ini adalah untuk mengetahui karakteristik fisiko-kimiametil ester hasil transesterifikasi minyak goring kelapa sawit komersial menggunakan basa.Transesterifikasi dilakukan menggunakan methanol dengan rasio 6:1 dan KOH 1% /w/wsebagai katalis basa. Proses transesterifikasi menghasilkan rendemen 90.34% ME dengankarakteristik : viskositas kenimatis 5.62 ± 0.01 mm2/s, densitas 872 kg/m3, bilangan asam0.28 ± 0.00 mg KOH/g, bilangan saponifikasi 202.35 ± 2.02, bilangan ester 202.07 ± 2.02,bilangan iod 54.34 ± 2.62, kadar abu 0.02 ± 0.00, kalor pembakaran 8891.68 ± 18.85 cal/g,berwarna kuning (agak gelap), dan berbau agak asam.
Pemanfaatan Tepung Pisang Raja sebagai Bahan Baku Pembuatan Non-Flaky Crackers Khairani Syafitri; Akhyar Ali; Dewi Fortuna Ayu
JURNAL AGROINDUSTRI HALAL Vol. 4 No. 2 (2018): Jurnal Agroindustri Halal
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v4i2.1181

Abstract

Tujuan penelitian ini untuk mendapatkan rasio penambahan terigu dan tepung pisang raja terbaik pada pembuatan non-flaky crackers.  Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari lima perlakuan dan tiga ulangan.  Perlakuan dalam penelitian ini meliputi TR1 (terigu 100 g), TR2 (terigu 45 g : tepung pisang raja 55 g), TR3 (terigu 30 g : tepung pisang raja 70 g), TR4 (terigu 15 g : tepung pisang raja 85 g), dan TR5 (tepung pisang raja 100 g) dalam formulasi non-flaky crackers.  Data dianalisis secara statistik menggunakan analisis sidik ragam dan dilanjutkan dengan Duncan’s New Multiple Range Test (DNMRT) pada taraf 5%. Hasil sidik ragam menunjukkan bahwa perbandingan terigu dan tepung pisang raja memberikan pengaruh nyata terhadap kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, kadar serat kasar, dan penilaian sensori.  Perlakuan terbaik pada penelitian ini adalah perlakuan TR4 (terigu 15 g : tepung pisang raja 85 g) dengan kadar air 3,57%,  kadar abu 3,42%, kadar protein 9,04%, kadar lemak 11,48%, kadar karbohidrat 72,49%, dan kadar serat kasar 5,45%.  Uji sensori secara deskriptif menunjukkan bahwa non-flaky crackers terbaik yang dihasilkan adalah berwarna coklat, agak beraroma pisang raja, bertekstur keras, dan agak berasa pisang raja. 
Addition of Red Ginger Powder (Zingiber officinale Rosc.) in Making Herbal Tea of Avocado Leaf (Persea americana Mill.) Dewi Fortuna Ayu; Azmi Wirzan; Faizah Hamzah
JURNAL AGROINDUSTRI HALAL Vol. 4 No. 2 (2018): Jurnal Agroindustri Halal
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (163.263 KB) | DOI: 10.30997/jah.v4i2.1200

Abstract

The purpose of this research was to obtain the best addition of red ginger powder in making herbal tea of avocado leaf. This research used a Completely Randomized Design with five treatments and three replications. The treatments used were BJ1 (without addition of red ginger powder), BJ2 (addition of red ginger powder 2%), BJ3 (addition of red ginger powder 4%), BJ4 (addition of red ginger powder 6%), and BJ5 (addition of red ginger powder 8%). The result showed that addition of red ginger powder significantly effected water content, ash content, antioxidant activity (IC50), polyphenol content,  and sensory assesment descriptively and hedonically and also overall assesment. The treatment chosen from the result was BJ5 (addition of red ginger powder 8%).  This treatment had water content 4.43%, ash content 5.57%, and antioxidant activity (IC50) 44.63 µg/mL. The best treatment on descriptive test of herbal tea had tawny colour, no rotten flavour, and rather bitter and spicy.  The result of hedonic test showed that colour, flavour, and taste of herbal tea were preferred by panelists and also assessment overall preferred by panelists.
Karakteristik Mutu Sirup Bit dengan Penambahan Carboxymethyl Cellulose Pika Yulia Putri; Yusmarini Yusmarini; Dewi Fortuna Ayu
JURNAL AGROINDUSTRI HALAL Vol. 4 No. 2 (2018): Jurnal Agroindustri Halal
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v4i2.1294

Abstract

This research aimed to study the influence of addition of carboxymethyl cellulose (CMC) and to get the best CMC concentration in making of beet syrup. The research was conducted with five treatments and three replications. The treatments in this study were CMC addition of 0.3%, 0.6%, 0.9%, 1.2%, and 1.5%. Data were statistically analyzed by using analysis of variance and followed by duncan new multiple range test at level 5%. The result of analysis of variance showed that the influence of CMC had significantly affected pH, total dissolved solid, sucrose level, and viscosity. The treatment also significantly effected aroma and hedonic test, but didn’t significantly affected colour and flavor of beet syrup. Based on this research, the best treatment was syrup with 0.9% CMC addition which had pH 5.75, total dissolved solids 71.16°brix, viscosity 351.56 cP, and sucrose level 69.68%. Characteristics of best treatment syrup based on descriptive test were red purple colour, beet root flavor, sweet taste, thick, and on hedonic test was favored by panelists.Keywords: Syrup, beet root, carboxymethyl cellulose (CMC)
Co-Authors A.A. Ketut Agung Cahyawan W ABDUL RAUF Adeline Palma Sari ADITYA ADITYA Aditya Aditya Agung Kurniawan Agustina, Hylda Putri Ahkyar Ali Ahmad Ibrahim Roni Surya Hasibuan AKHYAR ALI Akhyar Ali Akhyar Ali Akhyar Ali Akhyar Ali2 Allecya Tri Elisabeth Sihombing Andarini Diharmi Angga Pramana Angga Pramana, Angga Angga Zunifer Tumanggor ANISA MUSTIKA Annisa Rahma Anwar, Mustadi Apriadi Kaahoao Apriani, Imelda Nur ARIF BUDIANTO Arya Dika Ashadi, Yahya Riski Atika Zarefar Ayu Diana Azhari, Rizki Azmi Wirzan Bambang Sisto Nadi Bangga Andreas Putra Berutu Candra Efendi Hasibuan Dewi Wulandari Dewi, Yossie Kharisma Diajeng Sriyana Saraswati Diana Sari Sormin Dila Yudasri Edo Saputra Eko Hari Purnomo Erika Meiliana Sari Erpiani Siregar Faizah Hamzah Faizah Hamzah Fajar Restuhadi Farida Hanum Hamzah Firmansyah, M. Hafiddin Geri, Jefrianta Demu Gussamwang, Muhammad GUSTIAWAN, SANDY Hamzah, Farida Hanum Harahap, Hamdan Fauzi Harvey, Edwardo Hary Love Frendra Ramadhan Hasnah, Nur Imelda Yunita Imelda Yunita Irwandi Jaswir Jefrianta Demu Geri Johan, Vonny S Juangga Joseph A. Marpaung JURAINI JURAINI Khairani Syafitri KOHAR, TOHA ABDUL Liana Liana Liana Sari Lutfi Habibah M Fazil Manogar, Borsak Marpaung, Juangga Joseph A. MUSTIKA, ANISA Nadi1, Bambang Sisto Nadya Nofaren Netti Herawati NETTI HERAWATI Netti Herawati Nopiani, Yanti Noviar Harun Noviar Harun Nugroho, Wahyu Satrio Nur Hasnah AR Nuratika, Nuratika Nuri Andarwulan Nurmadhona Nurmadhona Ok Ricky Jumatul Qadri Pakpahan, Hendra Swandi Pika Yulia Putri Praja Prayogo Prawira, Hardy Purwiyatno Hariyadi Putri, Cahya Dwi Putri, Pika Yulia Putri, Pika Yulia Rahmadini Payla Juarsa Rahmayuni Rahmayuni Rahmayuni Rahmayuni Rahmayuni Rahmayuni, Rahmayuni Raiyan Renadi Raswen Efendi Raswen Efendy Renadi, Raiyan Rico Andyka Harahap Riftyan, Emma Rizki Azhari Rossi, Evy Rosy Hutami Royyan Firdaus Rudi Muslim S Siswanto S.Pd. M Kes I Ketut Sudiana . SANDY GUSTIAWAN Sapika, Nadia Septian, Lutfi Dila Dwi Shanti Fitriani Siswanto Siti Nurhajijah SITI SANTUN MULIA Sitohang, Jeplin Sitompul, Fitra Fatthoni Situmorang, Budi Lambok Sri Dewi Lestari, Sri Dewi Steward, Deddy Susanti, Dewi Susi Syafitri Haryani Syafitri, Khairani Syafitri, Khairani Syahrul Syahrul Syahrul Syahrul Syahrul Syahrul Tari Zulfalina Tiara Septiani Lumban Gaol TOHA ABDUL KOHAR Ultri, Ultri USMAN PATO Va, Hanny Sc Ventina Simanjuntak Vonny Setiaries Johan Wardana, Nico Wasisso Tunggul Pawenang Widuri, Thrisna Arsy Winda Kusuma Dewi Wirzan, Azmi Wirzan, Azmi Wulandari, Friska Fris Wulandari, Friska Fris Yelmira Zalfiatri Yusmarini Yusmarini Yusni Maulida Yusri, Jum’atri