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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Lahan Suboptimal Jurnal Riset Industri Jurnal Dinamika Penelitian Industri Agrin : Jurnal Penelitian Pertanian Jurnal Teknologi & Industri Hasil Pertanian JURNAL PERTANIAN Seminar Nasional Lahan Suboptimal Sricommerce: Journal of Sriwijaya Community Services Edible : Jedb
Basuni Hamzah
Bidang Kajian Utama Teknologi Industri Pertanian Program Doktor Ilmu-Ilmu Pertanian Progam Pascasarjana Universitas Sriwijaya
Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Social Sciences Veterinary Other

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Pengaruh Penambahan Susu Kedelai dan Protexin terhadap Karakteristik Keju Mozarella Susu Kerbau Rawa Okta Sriutami; Basuni Hamzah; Merynda Indriyani Syafutri
Seminar Nasional Lahan Suboptimal 2020: Prosiding Seminar Nasional Lahan Suboptimal ke-8 “Komoditas Sumber Pangan untuk Meningkatkan K
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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Abstract

Sriutami O, Hamzah B, Syafutri MI. 2020. Soy milk and protexin addition effects on characteristics of swamp buffalo milk mozzarella cheese. In: Herlinda et al. (2020.), Prosiding Seminar Nasional Lahan Suboptimal ke-8 Tahun 2020, Palembang 20 Oktober 2020. pp. xx.  Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).Swamp buffalo milk has a high fat and protein content, so it has the potential to be processed into mozzarella cheese. Mozarella cheese is a type of soft cheese that has an elastic, soft and stringy texture. An important step in cheese making is the formation of curd. It consists of two ways, namely direct addition of acid and addition of starter culture. The objective of the research was to study the effect of soy milk and lactic acid protexin addition on the physical, chemical, microbiological, and sensory characteristics of swamp buffalo milk mozzarella cheese. This study used a factorial randomized block design with two treatment factors, namely concentration of soy milk (0%, 10%, and 20%) and concentration of protexin (2.5% and 5.0%). The parameters observed included physical (texture), chemical (water and ash content), microbiological, and sensory characteristics using hedonic tests (include texture, overall appearance and aroma). The results showed that concentration of soy milk had significant effects on texture and moisture content, while concentration of protexin had significant  effect on texture. Interaction of soy milk concentration and protexin concentration significantly affected physical (texture) and sensory characteristics (texture and overall appearance) of swamp buffalo milk mozzarella cheese. Based on the highest score of hedonic test (texture and overall appearance), mozarella cheese with 10% of soy milk and 5.0% of protexin addition was the best treatment.
Water Content And Weight Loss Changes Of White Oysters Mushroom (Pleurotus Ostreatus) During Storage Doli Siregar, Ias Marroha; Pratama, Filli; Hamzah, Basuni; Wulandari, Wulandari
Jurnal Pertanian Vol. 14 No. 1 (2023): APRIL
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jp.v14i1.6350

Abstract

White oyster mushroom is one type of mushroom that is popular in Indonesia. This study aims to determine the rate of change in water content and weight loss of white oyster mushrooms during storage. This study used a Completely Randomized Factorial Design with two treatments with 3 replications. The first treatment (A) was the difference in storage temperature (10, 20 and 30oC) and the second factor (B) was the difference in CO2 gas concentration (control, 20, 30 and 40%). Parameters observed were water content and weight loss. The results showed that the water content before storage was 90.47%, after storage at a temperature of 10oC for 10 days increased in the range 92.71% - 93.81%. The temperature 20oC for 8 days increased in the range 93.54% - 94.02%, while at 30oC for 3 days it increased 94.36%. White oyster mushroom weight before storage ranged from 100.00 g - 110.00 g after storage at 10oC for 10 days weight loss in the range of 2.04% - 2.1%. Storage temperature of 20oC for 8 days decreased in the range of 2.37% - 2.90%, while at 30oC for 3 days it experienced 4.01%. The Q10 value of the highest water content change was obtained at the addition of 30% CO2 with a value of 3.00. The Q10 value of the highest weight loss change was obtained at the addition of 0% CO2 with a value of 1.18.
Pembinaan Jaminan Mutu Home Industry Pengrajin Es Krim di Kota Palembang Hamzah, Basuni; Yuliati, Kiki; Rosidah, Umi; Widowati, Tri Wardani; Malahayati, Nura; Hamzah, Ruth Samantha
Sricommerce: Journal of Sriwijaya Community Services Vol. 4 No. 2 (2023): Sricommerce: Journal of Sriwijaya Community Services
Publisher : Faculty of Economics, Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29259/jscs.v4i2.130

Abstract

Home industry memiliki keterbatasan pengetahuan mengenai produksi yang baik. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk menfasilitasi kesenjangan pengetahuan tersebut dengan memberikan pembinaan kepada home industry. Pembinaan ini dibagi menjadi tiga tahap yaitu sosialisasi standarisasi produk, pembinaan good manufacturing practice (GMP) dan pembinaan jaminan mutu. Sasaran dalam kegiatan ini adalah home industry pengrajin es krim di kota Palembang. Terdapat sepuluh home industry yang menjadi mitra pengabdian ini. Metode yang digunakan adalah ceramah, tutorial, diskusi, dan simulasi. Hasilnya menunjukkan terdapat peningkatan pengetahuan dan kemampuan mitra dalam hal standarisasi produk, GMP dan jaminan mutu. Para pengrajin es krim memahami standarisasi dalam menghasilkan produk sesuai dengan jaminan mutu yang baik bagi konsumen. Kemudian dengan tutorial yang diberikan, mereka mampu mengadaptasi cara menghasilkan es krim sesuai GMP. Maka, dapat disimpulkan bahwa kegiatan ini memberikan dampak positif bagi home industry pengrajin es krim di kota Palembang. Selain itu, mitra pengabdian merekomendasikan kegiatan sejenis dilakukan secara rutin dan berkala mengingat home industry pengrajin es krim masih terbatas jumlahnya, akan tetapimemiliki pangsa pasar yang potensial.
PENGARUH KONSENTRASI NATRIUM ALGINAT DAN JENIS BAL TERHADAP VIABILITAS SEL ENKAPSULASI PROBIOTIK BAL Muchsiri, Mukhtarudin; Hamzah, Basuni; Wijaya, Agus; Pambayun, Rindit
Agrin Vol 19, No 2 (2015): Agrin
Publisher : Jenderal Soedirman University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.agrin.2015.19.2.243

Abstract

Tujuan penelitian ini untuk menguji pengaruh konsentrasi natrium alginat dan jenis BAL terhadap viabilitassel enkapsulasi probiotik BAL. Penyiapan enkapsulasi probiotik BAL menggunakan Rancangan Acak Kelompok(RAK) faktorial, konsentrasi natrium alginat terdiri 1% (A1), 2% (A2) dan 3% (A3). Jenis BAL terdiri B1=Lactobacillus bulgaricus, dan B2= Streptococus thermopylus dengan tiga ulangan. Parameter yang diamati terdiriviabilitas sel BAL, jumlah enkapsul, massa enkapsul, bentuk dan ukuran enkapsul. Hasil penelitian menunjukkanbahwa konsentrasi natrium alginat (w/v), jenis BAL, dan kelompok mempengaruhi nilai viabilitas sel BALdigambarkan dengan persamaan Y = 10,753-0,235X1-1,1007X2+0,085X3+E. Rata-rata viabilitas tertinggi log 9,67CFU/mL pada A3B1 (alginat 3% dan L. bulgaricus) dan terendah pada A1B2 (alginat 1% dan S. thermophylus) log8,82 CFU/mL. Konsentrasi natrium alginat (w/v) dan jenis BAL mempengaruhi jumlah enkapsul digambarkandengan persamaan Y = 363,665-3,233X1+5,667X2+E. Rata-rata jumlah enkapsul tertinggi pada A3B1 (alginat 3%dan L. bulgaricus) 375,33 enkapsul, dan terendah pada A1B2 (alginat 1% dan S. thermopylus) sebesar 360,67enkapsul. Konsentrasi natrium alginat (w/v) dan jenis BAL mempengaruhi massa enkapsul digambarkan denganpersamaan Y = 10,052-0,413X1+1,103X2+E. Rata-rata massa enkapsul tertinggi pada A2B1 (alginat 2% dan L.bulgaricus) 12,659 gram, dan terendah pada A1B2 (alginat 1% dan S. thermopylus) sebesar 9,778 gram. Ukurandiameter panjang enkapsul yang terpendek 7,5mm pada A3B2 (alginat 3% dan S. thermopylus) dan terpanjang10mm pada A2B2 (alginat 2% dan S. thermopylus). Sedangkan diameter melintang berkisar 1,0 mm.Kata kunci: enkapsulasi probiotik, BAL, viabilitas selABSTRACTThe aim of this study were to examine the effect of sodium alginate concentration and types of LAB on cellsviability of LAB probiotic encapsulation. Preparation of LAB probiotic encapsulation using the randomized blockdesign (RBD) factorial, sodium alginate concentration (w/v) comprises 1% (A1), 2% (A2) and 3% (A3). The typesof LAB comprises Lactobacilus bulgaricus (B1), and Streptococous thermopylus (B2) with three replications. Theobserved parameters consisted of cells viability, number, mass, type and size of bead from probioticsencapsulation. The result showed that sodium alginate concentration (w/v) and types of LAB, block effect on cellsviability by the regression equation Y = 10,753-0,235X1-1,1007X2+0,085X3+E. The highest average viability log9.67 CFU/mL on A3B1 (alginate 3% and L. bulgaricus) and the lowest in the A1B2 (alginate 1% and S.thermophylus) log 8.82 CFU / mL. The sodium alginate concentration (w/v) and types of LAB effect on the amountof probiotics encapsulation expressed by the regression equation Y = 363,665-3,233X1+5,667X2+E. The highestaverage number of bead in A3B1 (alginate 3% and L. bulgaricus) 375.33 bead, and the lowest in A1B2 (alginate1% and S. thermopylus) amounted to 360.67 bead. The sodium alginate concentration (w/v) and types of LABeffect on mass of bead represented by the regression equation Y = 10,052-0,413X1+1,103X2+E. The highestaverage mass of bead in A2B1 (alginate 2% and L. bulgaricus) 12.659 grams, and the lowest in A1B2 (alginate 1%and S. thermopylus) amounted of 9.778 grams. While the size of the probiotics encapsulation diameter range fromthe shortest length of 7.5 mm in A3B2 (concentration of 3% sodium alginate and S. thermopylus) and 10 mm inthe longest A2B2 (concentration of 2% sodium alginate and S. thermopylus), with a diameter ranging from 1.0 mmKey words: Probiotics encapsulation, LAB, cells viability
PERUBAHAN KEKERASAN KOMPON KARET DENGAN BAHAN PENGISI ARANG AKTIF TEMPURUNG KELAPA DAN NANO SILIKA SEKAM PADI Marlina, Popy; Pratama, Filli; Hamzah, Basuni; Pambayun, Rindit
Agrin Vol 18, No 1 (2014): Agrin
Publisher : Jenderal Soedirman University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.agrin.2014.18.1.214

Abstract

Produk karet sering mengalami kerusakan, terutama terjadinya pengerasan pada saat penyimpanan, pengangkutan dan penggunaannya.  Tujuan penelitian ini untuk mengetahui perubahan mutu kompon karet setelah pengusangan.  Perlakuan kompon karet yang digunakan dalam penelitian ini adalah arang aktif tempurung kelapa 10 phr dan nano silika sekam padi 40 phr) dan metode yang digunakan adalah metode akselerasi.  Variasi perlakuan yang diteliti dalam pengukuran umur simpan adalah suhu penyimpanan (60 oC, 70 oC dan 80 oC) dan lama penyimpanan (1, 2, 3, 4, 5, 6 dan 7 hari).  Parameter mutu yang digunakan untuk menentukan keberterimaan produk adalah nilai kekerasan kompon karet.  Peningkatan kekerasan kompon karet pada suhu penyimpanan  60oC dengan kisaran nilai kekerasan sebesar 53-56 Shore A, suhu 70oC kisaran nilai kekerasan 53-57 Shore A dan 80oC kisaran nilai kekerasan 53-59 Shore A. Kata kunc : kompon karet,  arang aktif tempurung kelapa, nano silika sekam padi ABSTRACTThe rubbery products are easily hardened during storage, transportation and usage.  The objective of the research was to  study changes in quality. Treatment of rubber compound used in this study is coconut shell activated charcoal and nano silica 10 phr 40 phr rice husk).  Variation in the observed treatment measurements ageing is storage temperature (60oC, 70oC and 80oC) and storage time (1, 2, 3, 4, 5, 6 and 7 days).  Quality parameters used to determine the acceptability of the product is the value of hardness rubber compound. Increased hardness rubber compound at 60 ° C with a storage temperature range of values of 53-56 Shore A hardness, 70 ° C range of 53-57 Shore A hardness values and hardness value of 80 ° C range 53-59 Shore A. Key words : Rubber compound, coconut shell activated charcoal and rice husk silica nano
Co-Authors Agus Wijaya Agus Wijaya Amin Rejo Amin Rejo Arfan Abrar Bambang Sugiyono Bambang Sugiyono, Bambang Budi Santoso Budi Santoso Chasri Nurhayati Chasri Nurhayati, Chasri Dwi Budi Santoso Filli Pratama Gatot Priyanto Gatot Priyanto Gatot Priyanto Hamzah, Ruth Samantha Kiki Yuliati M. Reski Valian Akbar Merynda Indriyani Syafutri Muchsiri, Mukhtarudin Nasruddin . Nasruddin . Nasruddin Udin Nura Malahayati Okta Sriutami Popy Marlina Popy Marlina, Popy Rahmaniar . Rahmaniar ., Rahmaniar Rahmaniar Rahmaniar, Rahmaniar Rindit Pambayun Rindit Pambayun Riswandi Riswandi Rosidah, Umi RR. Ella Evrita Hestiandari Siregar, Ias Marroha Doli Sri Agustini Sri Agustini Tri Wardani Widowati Wulandari Wulandari Wulandari Wulandari