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All Journal Jurnal AGROTEKNOLOGI Jurnal Teknologi Pangan dan Hasil Pertanian AGRITEKNO, Jurnal Teknologi Pertanian Abdimas Umtas : Jurnal Pengabdian kepada Masyarakat INTEGRITAS : Jurnal Pengabdian International Journal on Food, Agriculture and Natural Resources (IJFANRES)
Mukhammad Fauzi
Laboratorium Kimia dan Biokimia Hasil Pertanian, Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jember Jl. Kalimantan I Jember Jawa Timur 68121
Religion Agriculture, Biological Sciences & Forestry Arts Computer Science & IT Economics, Econometrics & Finance Education Law, Crime, Criminology & Criminal Justice Social Sciences

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Karakteristik Fisik dan Fungsional Tepung Labu Kuning LA3 Desa Tegalrejo, Kecamatan Tegalsari, Kabupaten Banyuwangi Fauzi, Mukhammad; Herlina, Herlina; Sholeha, Indri M
AGRITEKNO: Jurnal Teknologi Pertanian Vol 12 No 2 (2023): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2023.12.2.106

Abstract

LA3 pumpkins are one of the pumpkin variants cultivated in Indonesia, especially in Tegalrejo, Tegalsari Districts, Banyuwangi Regency. LA3 pumpkin production is relatively high, however, its utilization is still low. The waste of LA3 pumpkin pulp is relatively high because farmers only take its seeds. In the origin, during harvest time, LA3 pumpkins are harvested and stored for two weeks before taking its seeds, while the whole pumpkin can be stored for up to three months. After two weeks the pumpkin will be cut open and take their seeds, this action will reduce the pumpkin’s shelf life. However, increasing the LA3 pumpkin’s shelf life can be done by milling the pulp into flour. This study aimed to determine the physical and functional characteristics of LA3 pumpkin flour from the pumpkin that has been stored. In this study, the harvested LA3 pumpkin was stored for both 2 weeks and 2 months, which was repeated 9 times, and then the pumpkin was milled into flour. The data obtained were analyzed by t-test. The values ​​for brightness, viscosity, water holding capacity, and swelling capacity of pumpkin flour stored for 2 weeks had higher values ​​than pumpkin flour stored for 2 months. In contrast, the bulk density, bulk angle, oil binding capacity, and solubility, of flour from pumpkin stored for 2 months had higher values.
Karakteristik Velva Labu Kuning LA3 (Cucurbita moschata) Dari Campuran Labu Kuning-Air Dan Jenis Bahan Penstabil Fauzi, Mukhammad; Giyarto, Giyarto; Rusdianto, Andrew S; Jannah, Sulihati
AGRITEKNO: Jurnal Teknologi Pertanian Vol 13 No 2 (2024): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2024.13.1.135

Abstract

Diversified fruit processing technology offers an alternative to improve undesirable flavors, adding value and extending shelf life. The LA3 pumpkin (Cucurbita moschata) has a pleasant taste and significant potential for processing into fruit velva. Yellow pumpkin velva is known for its smooth texture and resistance to melting. The choice of stabilizer significantly affects its consistency. This research aims to determine the most suitable stabilizer for producing LA3 pumpkin velva, with desirable melting resistance and favorable panelist preferences. A Completely Randomized Design (CRD)was employed, with factor A being the ratio of pumpkin: water (200 g: 40 mL; 200 g: 80 mL; 200 g: 120 mL; and 200 g: 160 mL), and factor B being the type of stabilizer (CMC and gum arabic). The objective was to determine the optimal formulation and stabilizer for LA3 pumpkin velva production. The research results showed that the best treatment LA3 pumpkin velva involved the ratio of 200 g pumpkin to 80 mL water with the CMC stabilizer, yielding an overrun of 21.23%, a melting speed of 18.57%, a lightness value (L*) of 46.09, and a β carotene content of 0.46 mg/100g of material. The organoleptic evaluation showed preference scores for taste at 4.08, color at 4.16, aroma at 4.16, texture at 4.16, and overall acceptance at 4.20.
Karakteristik Fisik Dan Kimia Chips Umbi Gadung (Dioscore hispida Dennst) Hasil Lama Perendaman Pada Berbagai Debit Aliran Air Fauzi, Mukhammad; Dyza Fisabilillah, Nadillah
Jurnal Teknologi Pangan dan Hasil Pertanian Vol. 19 No. 1 (2024): Februari
Publisher : Faculty of Agricultural Technology, Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/jtphp.v19i1.7967

Abstract

Masyarakat desa Sidomulyo kecamatan Silo Jember mengolah umbi gadung menjadi chips dengan perendaman biasa yang kurang efisien selama 5 hari. Perendaman dengan air mengalir sangat memungkinkan mempercepat proses pengolahan umbi  gadung. Tujuan penelitian ini yaitu untuk mengetahui pengaruh lama perendaman dan debit aliran air terhadap karakteristik fisik. kimia termasuk kadar HCN chips umbi gadung. Penelitian ini menggunakan rancangan kelompok faktorial dengan 2 faktor, yaitu lama perendaman (24, 48 dan 72 jam) dan debit aliran air (0,05, 0,15 dan 0,25 L/jam/kg chips basah) yang diulang 3 kali. Hasil penelitian menunjukkan bahwa semakin lama perendaman dan tinggi debit aliran air menurunkan rendemen, daya kembang, kadar air, kadar abu chips gadung, sedangkan nilai kecerahan warna (L) meningkat. Kadar HCN chips kering semua perlakuan di bawah 50 ppm yang aman untuk dikonsumsi. Kadar HCN pada debit aliran air 0,05 L/jam/kg di jam 24, 48 dan 72 berturut-turut adalah 17,35 ppm, 15,34 ppm, dan 12,10 ppm. Kadar HCN pada debit aliran  air 0,15 L/jam/kg di jam 24, 48 dan 72 berturut-turut adalah 15,33 ppm, 12,19 ppm, dan 9,98 ppm. Dan kadar HCN pada debit aliran air 0,25 L/jam/kg di jam 24, 48 dan 72 berturut-turut     adalah 12,89 ppm, 10,29 ppm, dan 9,17 ppm.
[RETRACTED] Preparation and Characterization of Propolis (Trigona sp.) Extract-Loaded Chitosan Tripolyphosphate Nanoparticles Sari, Puspita; Watiningsih, Lusi Karlina; Fachri, Boy Arief; Fauzi, Mukhammad; Sutarsi, Suratsi; Rumaisha-Zuhriansyah, Rayya
International Journal on Food, Agriculture and Natural Resources Vol 5, No 4 (2024): IJ-FANRES
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v5i4.298

Abstract

Propolis contains natural polyphenolic compounds with various biological activities, however, its application is limited due to low water solubility, instability in an aqueous medium, and low absorption rate in the body. The solution to overcome these drawbacks is to create nanoparticles of propolis extract. In this study, we encapsulated propolis extract in nanoparticles (propolis extract-loaded nanoparticles, PE-NP) using low/medium molecular weights of chitosan (LMW/MMW) and cross-linker sodium tripolyphosphate (TPP) by ionic/ionotropic gelation method as wall materials. We examined the physical characteristics (pH, turbidity, encapsulation efficiency, particle size, polydispersity index, zeta potential) and antioxidative properties of PE-NP prepared with the different molecular weights of chitosan, various concentrations of chitosan, and different volumes of propolis extracts. The resulting PE-NP revealed low encapsulation efficiency (23.937 - 41.192%) and pH in the range of 3.9 - 4.8. PE-NP also presented antioxidant capacity that was contributed by polyphenolic compounds in propolis extract. The suspension of PE-NP had a particle size of 350.000 - 488.280 nm with PDI values higher than 0.3 (heterogeneous dispersion), and positive zeta potential (39.340 - 48.200 mV), resulting in stable nanoparticles. The PE-NP produced can be used as functional ingredients in the food industry due to their antioxidative property.[This article has been officially retracted upon the request of the author]
Enhancing Product Value through Vegetable Processing Training in Dukuh Mecek Village, Jember District Azkiyah, Lailatul; Witono, Yuli; Dwi Pamujiati, Agustia; Fauzi, Mukhammad; Dwi Masahid, Ardiyan; Salsabila Yusviva, Galuh; Rosiana Yunianto, Gading
ABDIMAS: Jurnal Pengabdian Masyarakat Vol. 8 No. 1 (2025): ABDIMAS UMTAS: Jurnal Pengabdian Kepada Masyarakat
Publisher : LPPM Universitas Muhammadiyah Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35568/abdimas.v8i1.5918

Abstract

The Cempakaan Dukuh farmer group in Dukuh Mencek Village, Sukorambi District, Jember Regency, actively cultivates various vegetables. Currently, this farmer group lacks knowledge and skills in processing technology for vegetable-based food products. As a result, their vegetable harvests are mainly sold in fresh form, either directly to consumers or through intermediaries, which keeps their selling prices low. To address this issue, a training program was implemented to enhance the farmers' understanding and skills in processing technology, specifically focusing on creating water spinach jerky and spinach sticks. The training involved several steps: organizing coordination meetings to prepare for the activities, delivering the training materials, facilitating discussions, and providing hands-on practice. Finally, the outcomes of the service were evaluated and reviewed. The results of the training showed that the farmer group was enthusiastic about participating in the community service activities. To evaluate their progress, pre-test and post-test assessments were conducted. The pre-test scores for each question were 56, 32, 54, 48, 40, and 45, while the post-test scores were 87, 83, 86, 80, 75, and 73. The increase in post-test scores indicates a significant improvement in the farmers' ability to utilize technology for processing water spinach jerky and spinach sticks.
Potensi Bawang Hitam (Black Garlic) dari Berbagai Jenis Bawang Putih sebagai Hipoglikemik pada Tikus Hiperglikemia Herlina, Herlina; Putri, Nia Ariani; Fauzi, Mukhammad; Damayanti, Elka Rosa
JURNAL AGROTEKNOLOGI Vol. 18 No. 2 (2024)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v18i2.53728

Abstract

Free radical compounds in the body are very reactive to cells, so they can cause various diseases, one of which is diabetes mellitus. Compounds that are able to ward off free radicals are called antioxidants. Black garlic are known to contain bioactive compounds including SAC (S-allyl cysteine), polyphenols, and flavonoids which can treat diabetes or hyperglycemia. This research on black garlic as a hypoglycemic aims to determine the potential of black garlic from various types of garlic and types of black garlic which have the most potential as hypeglycemic in hyperglycemic rats. In vivo testing was carried out by inserting groups of rats in each cage (20–25°C) after being fed and drinking ad libitum. Each group of hyperglycemic rats was treated with black garlic from honan garlic, green spices, and lanang garlic at a dose of 250 mg / 200 g BW per day. Examination of tested animals includes body weight, hypoglycemic effect testing, blood glucose response testing, and malondialdehyde (MDA) levels. The results showed that black garlic can reduce blood sugar levels by 54.7%, blood glucose response by 1.25%, and reduce MDA levels by 72.98%. Honan black garlic can reduce blood sugar levels by 52.6%, blood glucose response by 12.29%, and reduce MDA levels by 68.87%, while green spiced black garlic can reduce blood sugar levels by 43.33%, blood glucose response was 37.67%, and decreased MDA levels by 59.76%. The type of black garlic that has a higher potential to reduce blood glucose levels in hyperglycemic rats is lanang black garlic. Keywords: antioxidant, black garlic, hypoglycemic, lanang black garlic
HOME INDUSTRI BIOPELLET DARI KULIT KOPI UNTUK MEWUJUDKAN ENERGI MANDIRI PADA SENTRA PERKEBUNAN KOPI IJEN BONDOWOSO Harsono, Soni Sisbudi; Sutisna, Sutisna; Sudaryanto, Sudaryanto; Fauzi, Mukhammad
INTEGRITAS : Jurnal Pengabdian Vol 6 No 2 (2022): AGUSTUS - DESEMBER
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat - Universitas Abdurachman Saleh Situbondo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36841/integritas.v6i2.2489

Abstract

Biopellet dari kulit kopi adalah bahan bakar padat ramah lingkungan dan dapat diperbarui sehingga pemanfaatan briket bioarang sebagai bahan bakar dapat mengurangi dampak negatif dari penggunaan bahan bakar fosil atau bahan bakar konvensional. Fokus dari Skema Program Kemitraan Masyarakat (PKM) ini adalah penerapan teknologi produksi bio-pellet dengan memanfaatkan limbah kulit kopi jenis Arabica dan Robusta di kawasan perkebunan kopi rakyat Ijen, Kabupaten Bondowoso provinsi Jawa Timur pada Home Industri Usaha Tani 4 di desa Sukorejo, Bondowoso. Saat ini limbah kopi di wilayah Ijen tersebut hanya digunakan sebagai pupuk organik dengan masa tunggu enam bulan. Sehingga menimbulkan pencemaran lingkungan di sekitarnya. Tujuan pertama dari PKM ini adalah menerapkan teknologi yang sudah diteliti oleh tim pelaksana dengan memanfaatkan limbah kulit kopi yang banyak tersebar di perkebunan kopi. Tujuan kedua yaitu untuk membuka lapangan pekerjaan baru bagi pemuda desa yang berefek pada kesejahteraan petani. Tujuan ketiga adalah untuk mengurangi ketergantungan pada gas bumi dan mencegah adanya penebangan pohon setelah panen kopi berakhir. Penerapan teknologi ini difokuskan pada konversi limbah kulit kopi menjadi biopellet dan pemasaran produksi ke pasar. Lokasi PKM ini dilakukan di Dusun Kluncing Desa Sukorejo Kecamatan Sumber Wringin Kabupaten Bondowoso yang berjarak 70 km dari Kampus UNEJ telah berjalan dengan baik dan sesuai rencana mencapai sasarannya.
Co-Authors Agustia Dwi Pamujiati Azkiyah, Lailatul Boy Arief Fachri Damayanti, Elka Rosa Dwi Masahid, Ardiyan Dyza Fisabilillah, Nadillah Giyarto Giyarto Herlina Herlina Jannah, Sulihati Puspita Sari Putri, Nia Ariani Rosiana Yunianto, Gading Rumaisha-Zuhriansyah, Rayya Rusdianto, Andrew S Salsabila Yusviva, Galuh Sholeha, Indri M Soni Sisbudi Harsono, Soni Sisbudi SUDARYANTO SUDARYANTO Sutarsi, Suratsi Sutisna Sutisna Watiningsih, Lusi Karlina Yuli Witono