Article Per Year (5 Year)
p-Index From 2021 - 2026
2.233
P-Index
This Author published in this journals
All Journal Pro Food SAINS Pertanian Jurnal Agrotek UMMat Jurnal Ilmiah Inovasi Avesina : Media Informasi Ilmiah Universitas Islam Al-Azhar Jurnal Triton Rengganis Jurnal Pengabdian Masyarakat Journal of Agritechnology and Food Processing Pro-Stek Jurnal Pendidikan dan Pengabdian Masyarakat Jurnal Pengabdian Inovasi Masyarakat Indonesia
Rahman, Suburi
Universitas Nahdlatul Wathan Mataram
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Public Health Social Sciences Veterinary Other

Published : 18 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 5 Documents
Search
Journal : jurnal agrotek ummat

 1 
PENGARUH PENCAMPURAN TEPUNG PISANG KEPOK, TEPUNG KACANG TUNGGAK dan TEPUNG DAUN KELOR TERHADAP KANDUNGAN MINERAL MP-ASI BISKUIT BAYI Suburi Rahman; Afe Dwiani Dwiani
Jurnal Agrotek Ummat Vol 5, No 1 (2018): February
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (390.637 KB) | DOI: 10.31764/agrotek.v5i1.237

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung pisang, tepung kacang tunggak dan tepung daun kelor terhadap kandungan mineral kalsium (Ca) dan natrium (Na) pada MP-ASI biskuit bayi. MP-ASI biskuit bayi dibuat dengan 6 perlakuan yaitu PTK1-PTK6. Hasil analisa akan dibandingkan dengan SNI MP-ASI biskuit bayi (01-7111.2-2005). Dari hasil penelitian diketahui bahwa adanya perbedaan yang signifikan pada MP-ASI biskuit bayi (kandungan mineral kalsium dan natrium). Dari hasil analisa mineral diketahui bahwa untuk natrium dihasilkan biskuit yang memenuhi standar mutu SNI. Perlakuan PTK1 (100% tepung pisang) menghasilkan  kandungan natrium tertinggi yaitu 151,3 mg/100 g dan diikuti dengan PTK5 (Tepung pisang kepok 60%, tepung daun kelor 15%, tepung kacang tunggak 25%). Untuk mineral kalsium tidak memenuhi standar SNI.This study aims to determine the effect of adding banana flour, cowpea flour and flour of moringa to calcium (Ca) and sodium (Na) mineral contents on MP-ASI baby biscuit. MP-ASI baby biscuits made with 6 treatments namely PTK1-PTK6. The results of the analysis will be compared with Indonesian National Standard (SNI) MP-ASI baby biscuit (01-7111.2-2005). From the results of the research note that there are significant differences in the baby's biscuit ASI-biscuits (calcium and sodium mineral content). From the results of mineral analysis, it is known that for sodium biscuits are produced that meet SNI quality standards. The PTK1 (100% banana flour) treatment resulted in the highest sodium content of 151.3 mg / 100 g and followed by PTK5 (60% pure banana flour, 15% moringa flour, 25% cow flour). For calcium minerals do not meet SNI standards.
PENGARUH KONSENTRASI DAN LAMA PERENDAMAN DALAM LARUTAN KAPUR SIRIH TERHADAP MUTU KERIPIK PISANG KEPOK (Musa paradisiaca formatypica) Afe Dwiani; Suburi Rahman
Jurnal Agrotek Ummat Vol 8, No 2 (2021): October 2021
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v8i2.5221

Abstract

This research aimed to determine the effect of concentration and soaking time in calcium hydroxide (Ca(OH)2) on the quality of plantain chips (Musa paradisiaca formatypica). The method that used in this study was complete randomized design (CRD) with a double factors that was concentration of calcium hydroxide (1%, 5% and 10%) and soaking time (10, 20 and 30 minutes), with treatment are KP1 (1% : 10 minutes), KP2 (5% : 10 minutes), KP3 (10% : 10 minutes), KP4 (1% : 20 minutes), KP5 (5% : 20 minutes), KP6 (10% : 20 minutes), KP7 (1% : 30 minutes), KP8 (5% : 30 minutes) and KP9 (10% : 30 minutes). The data of the research were analyzed using Analysis of Variance at level 5% and tested continued using the test of Least Significant Different (LSD) at the same level if there was a real difference. The results showed that the concentration and soaking time in calcium hydroxide had a real effect on chemical qualities (water, ash, fat, and zinc/Zn) and organoleptic (taste, color, aroma, and texture) of plantain chips. In zinc content for all instruments are suitable with standard (SNI No. 01-4315-1996) for banana chips, while for moisture, ash, and fat content, not all treatments are suitable with the standard. In organoleptic parameters for taste, color, and aroma, panelists preferred treatment of KP1 (concentration of calcium hydroxide 1% and soaking time of 10 minutes) for best result, while for texture the treatment of KP9 (concentration of calcium hydroxide 10% and soaking time 30 minutes) produces the best quality based from panelist choice.
Formulation of moringa leaf powder (Moringa oleifera) and red ginger powder (Zingiber officinale var. Rubrum) on the chemical characteristics of herbal drink Rahman, Suburi; Dwiani, Afe; Nurmiati, Nurmiati; Firmansyah, Firmansyah
Jurnal Agrotek Ummat Vol 11, No 1 (2024): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v11i1.20510

Abstract

Herbal drinks are one of the most popular drinks for consumption because of health benefits. Herbal drinks are drinks that made from plants (dry form) such as flowers, fruits, seeds, stems, rhizomes, leaves and so on. Moringa leaves are plants whose leaf parts are often processed into herbal drinks. The high antioxidant in moringa leaves can improve the function of herbal drinks, but moringa leaves has an unpleasant aroma. Therefore, red ginger is used to improve the sensory and chemical quality of herbal drink. The purpose of this study was to obtain the best proportion of the main ingredients on the chemical quality of herbal drink products. This study used a completely randomized design (CRD), with 7 treatments of material proportions, namely JK0 (Moringa leaf powder 0%: red ginger powder 100%), JK1 (Moringa leaf powder 15%: red ginger powder 85%), JK2 (Moringa leaf powder 35%: 65% red ginger powder), JK3 (50% moringa leaf powder: 50% red ginger powder), JK4 (65% moringa leaf powder: 35% red ginger powder), JK5 (85% moringa leaf powder: 15% red ginger powder) and JK6 (100% moringa leaf powder: 0% red ginger powder). Each treatment was repeated 3 times and 21 experimental units were obtained. Based on the results of the analysis of variance and Tukey's further test (5%), it is known that the proportion of moringa leaf powder and red ginger powder produces a significant effect on chemical quality (water content, pH and antioxidant activity) in herbal drink. The best treatment for the proportion of moringa leaf powder and red ginger powder was produced by JK5 (85% moringa leaf powder: 15% red ginger powder) with chemical quality, like water content of 4.56% (suitable SNI 4324-2014), pH with a value of 5.16 and antioxidant activity with a value of 65.96%.
Penggunaan jamur merang (Volvariella volvacea) sebagai bahan peningkat nilai gizi dan organoleptik pada produk nugget Dwiani, Afe; Rahman, Suburi; Waris, Abdul
Jurnal Agrotek Ummat Vol 11, No 3 (2024): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v11i3.23291

Abstract

Nugget is a highly nutritious chicken product, especially protein, but lacks fibre. The addition of other ingredients, namely fibre-rich merang mushrooms, is expected to increase the fibre content, which is lacking in nugget products, and maintain the protein nutrition and organoleptics. This study aims to determine the effect of substituting Merang mushroom on the chemical and organoleptic nutritional value of nuggets. This study used RAL with 5 treatments, namely N1 (0% Merang mushroom substitution), N2 (25% Merang mushroom substitution), N3 (50% Merang mushroom substitution), N4 (75% Merang mushroom substitution) and N5 (100% Merang mushroom). The results obtained were analysed with analysis of variance at the 5% level using SPSS 15.0. Significantly different results were tested using the Tukey test. The results showed that the nuggets with Merang mushroom substitution that complied with SNI 6683-2014 and was the best treatment based on chemical quality (moisture content, protein content and crude fibre) and hedonic organoleptic (colour, aroma, taste and texture) was treatment N2 (25% Merang mushroom substitution), which produced 59. 66% moisture content; 9.22% protein content; 17.67% fibre content, with a colour score of 3.75 (criteria like); aroma 3.65 (criteria like); taste 3.30 (criteria somewhat like) and texture 3.60 (criteria like).
Chemical quality of red beans instant drink (Phaseolus vulgaris L.) with added red ginger (Zingiber officinale var. Rubrum) Rahman, Suburi; Dwiani, Afe
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.v10i2.14194

Abstract

Drinks in the form of powder or flour which dissolve easily in hot or cold water, do not precipitate, and are quickly and easily served are known as instant drinks. Instant drinks are made from natural ingredients, including red beans and red ginger. This study aims to determine the effect of adding red ginger to the chemical quality of instant drinks. Completely Randomized Design (CRD) was used in this study. The treatment in this study was the addition of red ginger to red bean instant drink with 5 treatments, namely M1 (100g red beans: 5g red ginger), M2 (100g red beans: 10g red ginger), M3 (100g red beans: 15g red ginger), M4 (100g red beans: 20g red ginger), and M5 (100g red beans: 25g red ginger). Each treatment was repeated 4 times to obtain 20 replicates. The research stages include: making red bean juice and red ginger juice, mixing red bean juice and red ginger juice according to the treatment for making instant drinks and evaluating the chemical quality of instant drinks. Based on the results of Analysis of Variance (ANOVA) and Honest Differential Follow-up Test (BNJ 5%), it is known that the addition of red ginger has a significant effect on the chemical quality (water content, pH and antioxidant content) of instant drinks.  All chemical qualities tested met SNI standards for instant beverages with moisture content values ranging from 3.73% - 4.56%, pH between 6.52 - 6.96 and antioxidant levels between 82.66% - 94.24%.
Co-Authors Abdul Waris Afe Dwiani Afe Dwiani Afe Dwiyani Arini, Laili Azmiati Diah Miftahul Aini Dody Handito Dwiani, Afe Dwiani, Afe Firmansyah Firmansyah Jumadil, Muhammad Khurfatul Jannah Maulana, Harpan Ni Luh Putu Sherly Yuniartini Novia Rahayu Nurmiati Nurmiati Patmawati Patmawati, Patmawati Riani Riani, Riani Rizki Nugrahani, Rizki Salsabila, Riska Dia Salma Satrijo Saloko Yuniartini, Ni Luh Putu Sherly