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All Journal PROSIDING SEMINAR KIMIA Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS) Food Science and Technology Journal (Foodscitech) Buletin LOUPE (Laporan Umum Penelitian) Buletin Poltanesa Jurnal Agriment Mestaka: Jurnal Pengabdian Kepada Masyarakat
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Teknologi Hasil Perkebunan, Politeknik Pertanian Negeri Samarinda
Agriculture, Biological Sciences & Forestry Humanities Chemistry Computer Science & IT Education Energy Environmental Science Languange, Linguistic, Communication & Media Mechanical Engineering Social Sciences Other

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Uji Aktivitas Selulase Bakteri Selulotik Yang Berasal Dari Tandan Kosong Kelapa Sawit Hamka Nurkaya
Jurnal Loupe Vol 13 No 01 (2016): Edisi April 2016
Publisher : Jurusan Pertanian Politeknik Pertanian Negeri Samarinda Kampus Sei Keledang Jalan Samratulangi, Kotak Pos 192 Samarinda 75123

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51967/buletinloupe.v13i01.82

Abstract

Selulosa merupakan komponen penyusun utama dari fotosintesis di dalam biomassa tanaman yang terdiri dari bahan berserat dan berkayu seperti jerami, rumput liar (tanaman pengganggu), rumput, daun-daunan, batang dan ranting tanaman. Selulosa di alam jarang terdapat dalam bentuk murni tetapi bersama-sama dengan lignin dan hemiselulosa. Selulosa dapat didegradasi oleh organisme spesifik diantaranya bakteri, fungi, actinomycetes dan hewan tingkat rendah (serangga). Pada penelitian ini bakteri diisolasi dari tandan kosong kelapa sawit dan diinokulasi menggunakan sumber karbon yakni Carboxy Methyl Cellulose (CMC) dan diperkaya dengan garam mineral. Ada 9 (sembilan) isolat bakteri yang diisolasi dan telah diidentifikasi dengan metode pengecatan Gram dan koloni morfologi sel bakteri. Dua (2) isolat bakteri menunjukan aktivitas selulase yang ditandai terdapatnya zona bening dipermukaan CMC agar menggunakan larutan congo red (1% (v/v) dan penghilangan warna dengan sodium hidroksida (NaOH). 1M. Selanjutnya 1 (satu) isolat bakteri yang terbaik dipilih yaitu isolat bakteri Bac. 2.3 untuk dilanjutkan dalam penentuan aktivitas selulase dan gula reduksi. Hasil penelitian didapatkan bahwa isolat bakteri Bac. 2.3 menghasilkan aktivitas selulase dan gula reduksi sebesar 15.79 units/mL dan 1.42 mg/mL pada inkubasi waktu selama 36 jam.
Pengaruh Lama Perendaman Dan Perbedaan Metode Pengeringan Pada Pembuatan Tepung Ampas Kelapa (Cocos Nucifera L.) Hamka Nurkaya
Jurnal Loupe Vol 14 No 02 (2017): Edisi Desember 2017
Publisher : Jurusan Pertanian Politeknik Pertanian Negeri Samarinda Kampus Sei Keledang Jalan Samratulangi, Kotak Pos 192 Samarinda 75123

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51967/buletinloupe.v14i02.105

Abstract

The growth of coconut processing industry has increased the number of cocounut waste such as coconut flesh which is normally thrown away or sold as animal feed at a very low price. Production of coconut pulp flour is one way to enhance the economical value of coconut waste. The aim of this research was to find the moisture content and panelists’ preferences on coconut pulp flour obtained through two methods i.e, oven drying and sunlight drying. Soaking is an important phase in producing coconut pulp flour. In this research the effect of soaking time in of 0 hour, 1 hour, 2 hour2, and 3 hours were observed. The finding shows that 3 hour soaking and oven drying resulted in the best moisture content of 4.33%. Meanwhile, the 2 hour soaking and oven drying resulted in the highest organoleptic score for colour, aroma, and texture of 4.65, 4.23, and 4.20 respectively.
Sifat Kimia dan Organoleptik Minuman Fungsional yang Terbuat dari Bunga Telang (Clitoria ternatea) dan Jahe Merah (Zingiber officinale var. Rubrum) dengan Perbandingan yang Berbeda: Chemical and Organoleptic Properties of Functional Drinks Made from Butterfly Pea Flowers (Clitoria ternatea) and Red Ginger (Zingiber officinale var. Rubrum) at Different Comparisons hamka nurkaya
Jurnal Loupe Vol 18 No 02 (2022): Edisi Desember 2022
Publisher : Jurusan Pertanian Politeknik Pertanian Negeri Samarinda Kampus Sei Keledang Jalan Samratulangi, Kotak Pos 192 Samarinda 75123

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51967/buletinloupe.v18i02.1998

Abstract

Bunga telang (Clitoria ternatea) di beberapa tempat di Indonesia saat ini semakin populer sebagai bunga yang memberikan banyak manfaat kesehatan bagi tubuh. Minuman bunga telang atau dalam bentuk lain semakin mudah dijumpai di beberapa tempat. Bunga telang banyak ditemukan dalam bentuk segar ataupun kering, kini relatif semakin ramai diperjualbelikan. Namun dalam penyajian sebagi minuman fungsional bunga telang tidak memiliki rasa dan juga aroma sehingga perlu ditambahkan bahan lain seperti jahe merah. Penelitian ini dimulai dari persiapan bahan yang akan digunakan yaitu bunga telang kering dengan jahe merah yang sudah diolah menjadi bubuk bunga telang dan bubuk jahe merah. Selanjutnya pencampuran bahan bubuk bunga telang dan bubuk jahe merah kemudian dikemas. Penelitian ini menggunakan perhitungan Rancangan Acak Lengkap (RAL) dengan perbandingan bubuk bunga telang dan bubuk jahe merah yang berbeda yang terdiri dari 4 perlakuan, yaitu P1=100%:0%, P2=75%:25%, P3=50%:50%, P4=75%:25%. Parameter yang yang diamati adalah kadar air, kadar abu, antioksidan dan tingkat kesukaan terhadap warna, aroma, dan rasa pada minuman fungsional bunga telang dengan penambahan bubuk jahe merah. Adapun hasil uji sifat kimia berupa kadar air didapatkan hasil terendah pada minuman fungsional yaitu pada perbandingan komposisi bunga telang 25% dengan penambahan bubuk jahe merah 75% (P4) sebesar 10.66%. Hasil kadar abu tertinggi pada perlakuan P4 yaitu sebesar 5.78%. Sementara pada perlakuan P4 juga menunjukkan hasil tertinggi aktivitas antioksidan dengan Nilai IC50 sebesar 44.97 ppm. Hasil uji organoleptik yang memiliki nilai tertinggi dari tingkat kesukaan panelis adalah perlakuan P4 dengan nilai dan kategori yaitu warna 3,74 (suka), Aroma 3,63 (suka) dan Rasa 3,39 (suka).
Sensory Response of Durian Lai Tempoyak and Its Potential as A Functional Food Marwati; Selviana Ave Maria Funan; Maulida Rachmawati; Aswita Emmawati; Miftakhur Rohmah; Agustu Sholeh Pujokaroni; Yudha Agus Prayitno; hamka nurkaya
Jurnal Loupe Vol 20 No 01 (2024): June 2024
Publisher : Jurusan Pertanian Politeknik Pertanian Negeri Samarinda Kampus Sei Keledang Jalan Samratulangi, Kotak Pos 192 Samarinda 75123

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51967/buletinloupe.v20i01.2999

Abstract

Tempoyak, a fermented food made from durian, is a popular seasoning in Malay communities in Malaysia and Indonesia. Produced using low-quality durian, it serves as an alternative to prevent spoilage. Tempoyak has functional benefits as it contains lactic acid bacteria (LAB), a probiotic providing digestive health benefits. Research on East Kalimantan's durian lai explores its potential for tempoyak production. The study, utilizing a Completely Randomized Design, examined salt concentrations and fermentation times. Optimal quality was achieved with a 5% salt concentration and a 7-day fermentation period, yielding favorable organoleptic results, with "liked" ratings for color and texture, and "somewhat liked" for aroma and taste. The hedonic quality included an orange-yellow color, sour aroma, salty taste, and soft texture. The total LAB reached 4.1 x 108 CFU/g, meeting probiotic criteria, with a pH of 3.85.
The Chemical Properties of a Mixing of Palm Kernel Shell Charcoal and Coconut Shell Charcoal in Making Briquettes hamka nurkaya; Diva Aprilia Yahya; Eva Nurmarini; Marwati
Jurnal Loupe Vol 20 No 01 (2024): June 2024
Publisher : Jurusan Pertanian Politeknik Pertanian Negeri Samarinda Kampus Sei Keledang Jalan Samratulangi, Kotak Pos 192 Samarinda 75123

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51967/buletinloupe.v20i01.3000

Abstract

This study aims to make briquettes from palm shells and coconut shells and determine the chemical properties of mixing palm shells and coconut shells. The study was conducted using the Complete Random Design (RAL) method by testing water content, ash content, volatile matter, and fixed carbon. The mixing treatment of palm shells and coconut shells according to the ratio, namely P1 = palm shell:coconut shell (100:0), P2 = palm shell:coconut shell (75:25), P3 = palm shell:coconut shell (50:50), P4 = palm shell:coconut shell (25:75), P5 = palm shell:coconut shell (0:100). The results showed that the ratio of a mixture of palm shell charcoal and coconut shell charcoal had no significant effect on water content, ash content, and fixed carbon. However, differences in significance occur in volatile matter. P2, P3, P4, and P5 have met SNI standard No.1-6235-2000, but P1 has not met SNI standard No.1-6235-2000.
Preliminary Study of the Performance of a Bulb Heat-Based Dryer with Curly Chilli (Capsicum Annum L.) muh yamin; Mujibu Rahman; Farida Aryani; Edy Wibowo Kurniawan; M. Atta Bary; Ahmad Zamroni; Adnan Putra Pratama; Mika Debora Br Barus; Hamka; Andi Giantoro
Jurnal Loupe Vol 20 No 01 (2024): June 2024
Publisher : Jurusan Pertanian Politeknik Pertanian Negeri Samarinda Kampus Sei Keledang Jalan Samratulangi, Kotak Pos 192 Samarinda 75123

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51967/buletinloupe.v20i01.3007

Abstract

Along with the development of industry and the increase in population, the need for chilies has also increased. This shows that more than half of the chilies that have been harvested have the potential to be wasted or not utilized optimally. So the dryer designed and made is a type of bulb heat-based dryer, namely a chili dryer that can use heat energy from the light rays of the bulb. With this dryer, it is hoped that there will be an increase in production capacity. Apart from that, the product obtained will be of good quality, namely having relatively clean chili quality. The research design used in this research is to use one treatment, namely for 10 hours from 08:00-18:00 and testing the specified parameters at a time interval of 120 minutes. In this research, the method used was an average calculation with one treatment repeated 3 times, symbolized P1= chili product 1, P2= chili product 2, P3= chili product 3. Bulb heat-based dryers can work well according to their use. This tool produces an average temperature of 52.44°C, and the highest temperature reaches 60°C. The capacity of this bulb heat-based dryer has 6 shelves and can accommodate 4,800 g of chili, with each shelf able to accommodate 800 g of chili.. Based on tests on the parameters that have been carried out, the average water content in chilies is 57.3354%. This result is still very high compared to the SNI for the water content in dried chilies of 11%.
Co-Authors Adnan Putra Pratama Agustu Sholeh Pujokaroni Ahmad Zamroni Ahmad Zamroni Andi Giantoro Andi Lisnawati Asmina Sunriyani Raten Aswita Emmawati Daryono Diva Aprilia Yahya Dody Purwanto Edy Wibowo Kurniawan Eko Junirianto Elisa Ginsel Popang Eva Numarini Eva Nurmarini Farida Aryani Heriad Daud Salusu Husmul Beze, Husmul Irma Febriandini Khusnul Khotimah Krishna Purnawan Candra Lisa Mayanti M. Atta Bary M. Yamin Marwati Maulida Rachmawati Miftakhur Rohmah, Miftakhur Mika Debora Br Barus muh yamin Muh. Yamin Muhammad Yamin Mujibu Rahman Netty Maria Naibaho Nur Hidayat Rindawati Rindawati Rudito Rudito Rudito Rusmini Selviana Ave Maria Funan Silvia Darmans Sri Amanah Supriono Supriono Syauqi, Anis Tere Adi Susanti Yuanita Yudha Agus Prayitno Yuliana Sabarina Lewar Yuliani, Yuliani Yulianto Yulianto Yulianto