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All Journal Jurnal AGROTEKNOLOGI Rekayasa Mesin Pembangunan Pedesaan agriTECH Berdikari: Jurnal Pengabdian Masyarakat Indonesia Performance Jurnal Litbang Provinsi Jawa Tengah Jurnal Pengabdian Masyarakat : Pemberdayaan, Inovasi dan Perubahan Media Ekonomi Indonesian Journal of Food Technology
Mustaufik
Jurusan Teknologi Pertanian Universitas Jenderal Soedinnan, Purwokerto
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PEMANFAATAN PENGGUMPAL ALAMI EKSTRAK BUAH NENAS PADA PEMBUATAN TAHU DARI KEDELAI VARIETAS SLAMET UTILITY OF NATURAL COAGULANT EXTRACTED FROM PINEAPPLE IN TOFU PROCESSED FROM SLAMET VARIETY SOYBEAN , Mustaufik; Sitoresmi, Ike
Pembangunan Pedesaan Vol 5, No 1 (2005)
Publisher : Pembangunan Pedesaan

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Abstract

The study aimed at obtaining the appropriate concentration of natural coagulant from pineapple extract, extraction ratio for the best quality tofu, and comparison of tofu quality. Split-Split Plot Design was used with main plot were soybean variety (V1=Slamet and V2= import soybeans). The subplot was concentration of pineapple extract (K1= 1%, K2=1.5%, K3=2% v/v) and extraction ratio of soybeans and water (R1 = 1:6, R2 = 1:7, and R3 = 1:8 w/v). Results of the research showed that the optimum extract concentration in soybeans tofu processing was 1% (v/v) and the optimum ratio was 1:6 (w/v). Based on yield and texture, tofu from Slamet variety soybeans was better than the imported soybean but based on chemical composition, tofu from Slamet variety was relatively similar to tofu from import soybean. The best quality of soybeans tofu was produced from Slamet soybean with 1% (v/v) concentration of the extract and 1:6 (w/v) extraction ratio, with physicochemical and organoleptic characteristic as followed: 26.664% (db) protein, 5.797% (db) lipid, 0.9% (db) ash, 74.501% (wb) water, 9.696% (wb) or 96.96 g/1000 ml yield, 21.75 mm/g/dt texture, and 6.55 pH.
PENGGUNAAN CAMPURAN BAKTERI ASAM LAKTAT DAN KHAMIR SEBAGAI FLAVOURING AGENT PADA SARI BUAH MENGKUDU TERFERMENTASI THE USE OF LACTIC ACID BACTERIA AND YEASTS COMBINATION AS FLAVOURING AGENT IN FERMENTED NONI JUICE Handayan, Isti; , Mustaufik
Pembangunan Pedesaan Vol 6, No 3 (2006)
Publisher : Pembangunan Pedesaan

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Abstract

Fermentation in this research was aimed to reduce, remove or recover unpleasant smell and taste of noni juice. The treatment factors were combination of lactic acid bacteria and yeasts, consisting of Lactobacillus acidophillus: Saccharomyces cerevisiae (K1), L. acidophillus: Kluyveromyces marxianus (K2), L. casei: S. cerevisiae (K3) and L. casei: K. marxianus (K4), with fermentation times of 0, 3, 5, and 7 days. The result of this research were: different combination of lactic acid bacteria and yeasts caused significantly decreased of pH and increased of alcohol content, but not significant on the vitamin C content. The biggest decreased on the pH resulted from L. casei: K. marxianus (K4), on the other hand the biggest increased on the alcohol content resulted from L. acidophilus: K marxianus (K2). During fermentation, decrease of pH, vitamin C content and increase on the alcohol content were significant, resulted in the 0 and 3 days of fermentation. The counts of lactic acid bacteria and yeasts increased during 3 days fermentation but after this reduction. Sensory test showed that combination of lactic acid bacteria and yeasts and fermentation times were significant to the odor, flavour, taste and preference. Combination of L. acidophilus: K marxianus (K2) with 5 days fermentation resulted in the best of the noni juice preference.
PENINGKATAN MUTU PRODUKSI DAN PEMASARAN GULA SEMUT BERIODIUM DI KOPERASI SERBA USAHA (KSU) LIGASIREM SUMBANG-BANYUMAS Mustaufik, Mustaufik
Performance Vol 19 No 1 (2014): Performance
Publisher : Faculty of Economics and Business Universitas Jenderal Soedirman

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Abstract

Banyumas is the centre of the crystal coconut sugar (Ant Sugar) producer very potensial in Central Java. In Banyumas, there are approximately 200 business units spread of “ant sugar” in the District of Cilongok and Sumbang. On the hand, Sumbang District includes areas that are endemic levels of Iodine Deficiency Disorders Diseases was quite high (39,3 percent) (Hadisaputro et al., 1997). Based on the properties and utilization, crystal coconut sugar is one product that is right for alternative food fortified with iodine. Based on this, then do devotion Program to community Service basis on result of research about application technology of production of crystal coconut sugar industry iodized in home industry coconut sugar of KSU Liga Sirem In Sikapat Village, Sumbang district, Banyumas regency. The method is done by technical assistance and learning by doing in the application of science and technology and in business management ant sugar iodized. The target outcomes of this program is the increased skill of coconut sugar home industry in producing quality ant sugar iodized in accordance with SNI and health standards as well as high economic value, there by increasing income and public health, Resulth of Program to community Service basis on result of research, among others: (1) coconut sugar home industry on KSU Liga Sirem has been able to apply the technology of production of ant sugar iodized by two methods, first methods bases raw material from “ pure nira” and second methods based raw material from coconut sugar (reproduction), (2) The product of ant sugar iodized 30 –80 ppm of KIO3 solution produced by the coconut sugar home industry KSU Liga Sirem has been in accordance with quality standards set by SNI-SII.0268-95 and Depkes RI and also having a preference that preferred by consumers, (3) Improving of quality and packaging of ant sugar product can increase the value-added products Rp. 15.000/kg to Rp.20.000/kg. (4) the program has a positive impact on increasing income and public health in home industry of crystal coconut sugar at KSU Ligasirem of Sikapat Village, Sumbang District, Banyumas Regency
STUDI MIKROENKAPSULASI MINYAK IKAN KAYA ASAM LEMAK OMEGA-3 DARI LIMBAH CAIR INDUSTRI PENGALENGAN IKA.N LEMURU (LEMURU PRECOOK OIL) Mustaufik Mustaufik; Budi S; Erminawati Erminawati
JURNAL LITBANG PROVINSI JAWA TENGAH Vol 5 No 1 (2007): Jurnal Litbang Provinsi Jawa Tengah
Publisher : Badan Perencanaan Pembangunan, Penelitian dan Pengembangan Daerah Provinsi Jawa Tengah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36762/jurnaljateng.v5i1.142

Abstract

industry which has very low economic value. The oil mostly used on paint and vernis industries, also as additive for feed. The oil contain omega-3 fatty acid about 19-23 % (Setiabudi, 1990 and Riyanto, 1995). The usage oflemuru precook oil on food industries has not been studied. Aim of this research was to study the usage ofliquid waste or by-product oflemuru canning industry for high value food product i.e. microencapsulation ofomega-3 rich fish oil and its consumers prefer• ence test. Experiment design used in the research was Randomized Block Design (RBD) with two factors treatments; encapsulant proponion gelatin-maltodekstrin (E)ofl : I, 1 : 2,2: 1 and 2: 3 (w/ w), and lemuru fish oil and encapsulants proportions (M) of 1 : 2 and I : 4 (v/w). The lemuru fish oil was prepared using method of Elizabeth (l 992), and its microencapsulation using method of'Kartika (2003). Variables observed were; water-content, total-oil, capsulated-oil content, uncapsulated• oil, FFA, Omega-3 fatty acid content, peroxide-number, microenkapsulation efficiency, yield, microenkapsule performance (textur), and consumers preference test (flavor and aftertaste ofoil). The physico-chemical data was analyzed using F Test and DMRTTest 5%, and the preference Test data analyzed using Friedman Test and Multiple Comparison Test (Dannie!, 1999). The best treat· ments combination was determined using effective Index Test (DeGarmo, Canada and Sullivan, 1998). Result of the research showed that treatment combination ofE4M I; i.e. treatments of proportion of2 : 3 (w/w) gelatin-maltodekstrin, and proportion of I : 2 (w/v) fish oil-encapsulant produced meicroencapsule with the best physico-chemical properties. The product has characteristics of: Omega-3 fatty acid content of20,95 percents (0,34 percents, linolenat acid, 3,35 per• cents, EPA, and 17 ,26 percents, DHA), total-oil of 18,376 percents, uncapsulated-oil of2,3 I 8 percents, microencapsulation efficiency of36,857 percents, water-content ofS,273 percents, FFA of3,249 percents, peroxide-number of 1,265 (meq/k.g), and yield of98,23 l percents. Based on the results, suggested that the advantage of encapsulation using freeze drier technique produce fish oil microencapsule with relatively low inwater content ( < 5 percents), and low Omega-3 fatty acid degradation (1-2 percents), however, its FFA content still high and sensory properties still not preferencesby consummers.
Pengaruh Spesies Zingiberaceae (Jahe, Temulawak, Kunyit, dan Kunyit Putih) dan Keetbalan Isiran Sebelum Pengeringan terhadap Kadar dan Aktivitas Antioksidan Ekstrak Aseton yang Dihasilkan Aisyah Tri Septiana; Mustaufik Mustaufik; Hidayah Dwiyanti; Deddy Muchtadi; Fransiska Zakaria; Maria Menu Ola
agriTECH Vol 26, No 2 (2006)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1468.305 KB) | DOI: 10.22146/agritech.9473

Abstract

This research was aimed to determine the influence ofzingiberaceae species and the influence ofslice thickness before drying process by using cabinet dryer to the antioxidant content (total phenolics and curcumin) and antioxidant activity (absorbance of peroxide and malonaldehide ). The results of the research showed that total phenolics of turmeric extract (216.57 ppm) and temulawak (190.41 ppm) > ginger (127,97 ppm) > white turmeric extract (31,13 ppm), where as curcumin content of turmeric (55,93 ppm) and temulawak extract (48,95 ppm) > white turmeric (6,51 ppm) and ginger extract (4,67 ppm). The antioxidant activity that is indicated peroxide and malonaldehide forming from 1 inoleic acid which is supplemented to temulawak extract, turmeric, and ginger extract > white turmeric extract. Turmeric, temulawak, and ginger extract had the antioxidant activity higher than tocopherol, where as white turmeric had lower antioxidant activity than a tocopherol. The slicing sample with slice size of 4 mm before drying process with cabinet dryer had rate and antioxidant activity better than that of 2 mm. The total phenolics of zingiberaceae extract with slice size of 4 mm (161,86 ppm) > 2 mm (121,18 ppm), and the curcumin content of zingiberaceae extract with slice of 4 mm (34,58 ppm) > 2 mm (23,45 ppm). The slice of 4 mm had a relatff higher value than the slice of 2 mm to the antioxidant activity zingiberaceae extract that is indicated peroxide and malonaldehide formation.
Pengaruh Penambahan Rempah dan Bentuk Minuman terhadap Aktivitas Antioksidan Berbagai Minuman Tradisional Indonesia Aisyah Tri Septiana; Mohammad Samsi; Mustaufik Mustaufik
agriTECH Vol 37, No 1 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (549.174 KB) | DOI: 10.22146/agritech.17001

Abstract

Indonesia traditional beverages such as minuman jahe, kunyit asam, beras kencur, and minuman temulawak are usually made with the addition of spices. They can be served in the form of  liquid or powder. This research was aimed to study the effect of  the beverage type, addition of spices, and the form of product on their antioxidant activity. The type of sugar used in this study was palm sugar juice. Total phenolic contents were measured to  indicate the level of antioxidants. Measurement of antioxidant  activity was conducted by analyzing malonaldehyde from linoleic  acid and capturing capacity of DPPH radical. The results showed  that Indonesian traditional beverage could inhibit the oxidation of linoleic acid and capture free radicals. Free radical capturing  capacity of curcuma beverage greater than other beverages, but  the malonaldehyde (MDA) inhibitor effect was not different. Total phenolic content of curcuma tended to be higher than the other traditional beverages. The addition of spices could raise the level  of total phenolic content in beverages and increase free radical  trapping capacity. Drying the beverages into powder could reduce the levels of total phenolic content and but did not reduce the  antioxidant activity. ABSTRAKMinuman tradisional Indonesia seperti minuman jahe, kunyit  asam, beras kencur, dan minuman temulawak biasanya dibuat  dengan tambahan berbagai rempah. Minuman tersebut dapat  disajikan dalam bentuk cair maupun serbuk. Penelitian ini  bertujuan untuk mengetahui pengaruh jenis minuman,  penambahan rempah tambahan, dan bentuk minuman terhadap aktivitas antioksidan minuman. Jenis gula yang ditambahkan  adalah gula nira. Jenis antioksidan yang diuji adalah total fenolik. Pengukuran aktivitas antioksidan dilakukan dengan uji  penghambatan malonaldehid dan kapasitas penangkapan radikal  DPPH. Hasil penelitian menunjukkan bahwa minuman  tradisional Indonesia dapat menghambat oksidasi asam linoleat dan menangkap radikal bebas. Kapasitas penangkapan radikal  bebas oleh minuman temulawak lebih besar dibandingkan  minuman yang lain tetapi kemampuan penghambatan  malonaldehid (MDA) oleh minumaan tradisional tidak berbeda.  Total fenolik minuman temulawak cenderung lebih besar  dibandingkan minuman tradisional yang lain. Penambahan  rempah-rempah dapat meningkatkan kadar total fenolik  minuman dan meningkatkan kapasitas penangkapan radikal  bebas. Pembuatan minuman serbuk pada penelitian ini dapat  menurunkan kadar total fenolik tetapi tidak menurunkan aktivitas antioksidan.
EVALUASI MUTU GULA KELAPA KRISTAL (GULA SEMUT) DI KAWASAN HOME INDUSTRI GULA KELAPA KABUPATEN BANYUMAS Pepita Haryanti; Mustaufik Mustaufik
JURNAL AGROTEKNOLOGI Vol 5 No 01 (2011)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Coconut crystal sugar from Indonesia, especially from Banyumas Regency, have been often rejected by export markets due to the lack of variety and quality standards. Thus, it is important to review and evaluate the quality of coconut crystal sugar using statistical quality control methods. The purposes of this study were 1) to assess the quality deviations coconut crystal sugar in Banyumas Regency; 2) to investigate the diversity of coconut crystal sugar quality using both of histogram and control chart methods; 3) to determine factors that affect the quality of coconut crystal sugar using pareto diagram. This research was conducted by choosing purposively four sugar production center villages in Banyumas Regency, i.e. Dalawangi, Sokawera, Rancamaya, and Pageraji. The observed quality variables were water content, total sugar content, sugar content of sucrose, reducing sugar content, ash content, and insoluble materials. The data obtained were analyzed using histograms as well as control charts and pareto diagrams. Histogram analysis showed that ash content of the samples which is appropriate with Indonesian National Standard (SNI) was 27.5%. In addition, as many as 77.5% of the sugar moisture content was suitable with SNI, while for insoluble materials and reducing sugar content the suitable value were 70% and 97.5% of the total sample, respectively. Total sugar and sucrose content of all samples were appropriate with the SNI. The results of X and R control chart analysis were still largely under control. However, ash and water content as well as the insoluble material were out of control on the X control chart. Pareto diagram analysis results showed that the deviation of ash content, insoluble materials, and moisture content were 56.86%, 23.53%, and 17.65% of the total deviation, respectively. Keywords: coconut crystal sugar, histogram, control chart, pareto diagram
DAMPAK PROGRAM IbPE BAGI UKM GULA KELAPA DI KABUPATEN BANYUMAS PROVINSI JAWA TENGAH Suliyanto Suliyanto; Weni Novandari; Mustaufik Mustaufik
Media Ekonomi Media Ekonomi : Vol 17 No 1 Januari 2017
Publisher : Lembaga Publikasi Ilmiah dan Penerbitan (LPIP)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/medek.v17i1.1760

Abstract

IbPE program aims to increase the export growth of SMEs Coconat-Sugar through increased production, increased sales, improved quality of coconut sugar accompanied by increased management of activity. This program was conducted by the method of training, mentoring and enhance production facilities according with a target of SMEs Ngudi Lestari and SMEs Lestari Jaya in Kalisalak Village, Kebasen sub-district, Banyumas district during the years 2014-2016. Based on the differences analysis in performance of SMEs was concluded there is an increased performance of SMEs based on the indicators of the amount of production, turnover, export, labor, and there is an increase in production management , human resource management, financial management. Keyword : Coconut Sugar, Small Medium Enterprises, IbPE
REKAYASA DAN UJI PERFORMAN-SI KOMPOR LPG BERTEKANAN DENGAN TUNGKU SERBUK KAYU PADA PRODUKSI GULA KELAPA KRISTAL Abdul Mukhlis Ritonga; Mustaufik Mustaufik; Andrian Andrian
Jurnal Rekayasa Mesin Vol. 13 No. 2 (2022)
Publisher : Jurusan Teknik Mesin, Fakultas Teknik, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/jrm.v13i2.1072

Abstract

Crystal coconut sugar is a local Indonesian food product that has enormous potential, not only domestically but also abroad. The temperature and cooking time in the production of ant sugar are things that need to be considered because they are related to the efficiency and quality of ant sugar products. Therefore, the required fuel has a high-efficiency value so as to produce high-quality ants. This study aims to compare the performance and energy efficiency as well as the quality of ant sugar products produced from cooking sap using a pressurized LPG stove with a sawdust-fueled stove. Parameters measured include temperature and production time, production rate, yield, fuel consumption rate, fuel demand, fuel cost, energy efficiency, physicochemical and sensory parameters. The method used in this research is an experimental method with the object of research namely coconut sap. Coconut sap used from coconut plantations in Gandatapa Village. From the data analysis carried out, the results showed that the sap cooked with a pressurized LPG stove had a higher energy efficiency (43.29%) compared to the sawdust-fueled stove (13.83%), but in terms of the quality produced using the stove LPG NPSO and furnace can produce granulated sugar with quality standards according to SNI 01-3743-1995.
Engineering in the Production of Crystal Coconut Sugar Enriched with Vitamin A and its Preference Tests for Consumers Mustaufik Mustaufik
Indonesian Journal of Food Technology Vol 2 No 1 (2023): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.ijft.2023.2.1.9106

Abstract

Coconut sugar is a food product that has the potential to be fortified with Vitamin A. This study aims to assess the quality of crystalline coconut sugar with vitamin A and test its preference for consumers. The experimental design used Split Plot Design with two treatment factors and 4 replications. The first treatment as the Main Plot (Main Plot) is the type of raw material for crystalline coconut sugar, which consists of 2 variations, namely: M1 = pure sap, and M2 = printed coconut sugar + 5% granulated sugar. The second treatment as a sub-plot was the proportion between palm oil as a solvent and carrots as a source of carotene (Vitamin A), which consisted of 3 variations, namely: S1= 1 : 1 (v/b), S2 = 1 : 2 (v/b), and S3= 2 : 1 (v/b). Physicochemical data were analyzed by F test and followed by 5% DMRT test, while organoleptic properties data were analyzed by Friedman test and followed by multiple comparison test. The best treatment was analyzed by the effectiveness index method. The results showed that a good raw material for producing crystalline coconut sugar with low reducing sugar content and high sucrose content was pure coconut sap. The proportion between palm oil and carrots which can produce crystalline coconut sugar with high levels of carotene (pro vitamin A) is 1 : 2 (v/b). The treatment combination that can produce crystalline coconut sugar with vitamin A with quality according to SNI-SII No.0268-85 is the treatment of the type of raw material for crystalline coconut sugar from pure coconut sap and the proportion of palm oil as a solvent with carrots as a source of carotene 1 : 2 ( v/b). This combination of treatments produced crystalline coconut sugar with physicochemical and organoleptic properties as follows: carotene content of 9.015 mg/100g of material or the equivalent of 752 RE (Retinol equivalent), water content of 3.617 percent, total sugar content of 81.071 percent, sucrose content of 75.627 percent, sugar content 5.434 percent reduction, 0.753 percent ash content and 0.197 percent water insoluble material content, "very smooth" texture, "creamy" color, "strong" coconut aroma, "not felt" carrot unpleasant smell and level of consumer acceptance (preference) "like".
Co-Authors A.A. Ketut Agung Cahyawan W Aisyah Tri Septiana Aisyah Tri Septiana Andrian Andrian Budi S Budi Sustriawan Deddy Muchtadi Eka Safitri Erminawati Erminawati Fitri Amalinda Harahap Fransiska Zakaria Hidayah Dwiyanti Hitapriya , Adeka Sangtraga Ike Sitoresmi Isti Handayan Isti Handayani Khasanah, Jannata Utswatun Maria Menu Ola Masrukhi Mohammad Samsi Nur Aini Pepita Haryanti Prasetyo, Kunandar Ramadani, Nurista Riski Ritonga, Abdul Mukhlis Rumpoko Wicaksono S, Budi Suliyanto . Ulfah Nurdiani Wahyu Adhi Saputro Weni Novandari