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All Journal Agrointek Jurnal Riset Industri Hasil Hutan Pharmascience Pro Food Industria: Jurnal Teknologi dan Manajemen Agroindustri EnviroScienteae Jurnal Teknologi Agro-Industri Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Riset Teknologi Industri ZIRAA'AH MAJALAH ILMIAH PERTANIAN Buletin Profesi Insinyur Jurnal Dedikasi Bulletin of Chemical Reaction Engineering & Catalysis Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Agung Nugroho
Universitas Lambung Mangkurat
Agriculture, Biological Sciences & Forestry Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Other

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Intensitas dan Stabilitas Warna Ekstrak Daun Pandan, Suji, Katuk, dan Kelor Sebagai Sumber Pewarna Hijau Alami Hendra Riansyah; Dessy Maulidya Maharani; Agung Nugroho
Jurnal Riset Teknologi Industri Vol.15 No.1 Juni 2021
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26578/jrti.v15i1.6549

Abstract

Pewarna alami memiliki kelemahan berupa intensitas dan stabilitasnya yang rendah. Klorofil sebagai sumber pewarna hijau alami memiliki kelebihan yang tidak dimiliki pewarna sintetis. Selain lebih aman, klorofil dapat berfungsi sebagai antioksidan yang dapat memberikan beberapa aktivitas farmakologi. Identifikasi dan kuantifikasi klorofil pada berbagai tumbuhan hijau telah banyak dilaporkan, namun masih terbatas yang memberikan rekomendasi mengenai jenis bahan apa yang lebih potensial untuk dimanfaatkan sebagai sumber klorofil. Penelitian ini bertujuan membandingkan kekuatan (intensitas) warna ekstrak dan stabilitasnya dari empat jenis tumbuhan yang potensial dan umum digunakan secara tradisional, yaitu daun pandan (Pandanus amaryllifolius), daun suji (Pleomele angustifolia), daun katuk (Sauropus androgynus), dan daun kelor (Moringa oleifera). Intensitas dan stabilitas larutan ekstrak warna tumbuhan yang dipilih dinilai secara objektif dengan mengukur nilai absorbansinya pada panjang gelombang 500 nm menggunakan UV-Vis Spektrofotometer dan komposisi RGB melalui penilaian citra digital, serta secara subjektif melalui pengujian hedonik. Stabilitas warna diuji selama tujuh hari penyimpanan dengan perlakuan tambahan berupa penambahan dan tanpa penambahan NaHCO3. Dari aspek intensitas warna, ekstrak suji menampilkan kriteria yang lebih baik dengan menghasilkan nilai absorbansi, komposisi RGB, dan kesukaan yang lebih tinggi dibanding ekstrak warna lainnya. Penambahan NaHCO3 pada larutan ekstrak suji dapat meningkatkan intensitas dan juga stabilitas warnanya. Keunggulan ekstrak pandan terdapat pada aspek rasa dan aroma, di mana tidak dimiliki oleh ekstrak suji. Kelemahan ekstrak pandan adalah stabilitasnya yang rendah selama penyimpanan, meskipun telah ditambahkan dengan basa NaHCO3. 
PENGARUH PENGOLAHAN DAN PENYIMPANAN TERHADAP PENERIMAAN SENSORI DAN AKTIVITAS ANTIOKSIDAN MINUMAN HERBAL BAWANG DAYAK (Eleutherine palmifolia (L.) Merr) Vina Lustiana; Alia Rahmi; Agung Nugroho; Anhar Firdaus
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 43, No 3 (2018)
Publisher : Pusat Publikasi Jurnal Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v43i3.1480

Abstract

Bawang Dayak (Eleutherine palmifolia (L.) Merr.) is a plant that is often utilized by the community as a traditional medicine because it contains active compounds that have antioxidant activity. People usually prepare them by boiling. In this study, bawang dayak are processed to herbal drinks to determine the antioxidant activity during storage. The study aims of this research is to determine the best bawang dayak herbal drink based on antioxidant activity and sensory attributes by studying the effect of the processing (raw material and sweetener composition) and storage. This research uses factorial design method with randomized block design with grouping in storage time of day 0 and day 7. Factor I consists of 2 levels: fresh bawang dayak and dried bawang dayak, while factor II is unsweetened and sweetened (sucrose). The analysis were the presence of phytochemical compounds, acidity (pH), antioxidant activity (DPPH method), and sensory analysis (hedonic 1-5). The results showed that bawang dayak herbal drink made from dried herbs (40 g in 1 L water) processed by boiling for 10 minutes, and stored for 7 days showed the best antioxidant activity with the value of % inhibition of 71.49%, and IC50 of 6.15 mg/ml, sensory attributes of hedonic scale of 2.9 for color (like slightly), 2.5 for aroma (like slightly) and 2.6 for taste (like slightly).
Diterminasi Tipe Pelarut dan Proses Ekstraksi untuk Efektifitas dan Selektifitas Produksi Ekstrak Kaya Polifenol dari Euphorbia supina Agung Nugroho
Buletin Profesi Insinyur Vol 2, No 1 (2019): Buletin Profesi Insinyur (Januari-Juni)
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/bpi.v2i1.30

Abstract

Polifenol, terutama bioflavonoid sedang menjadi tren dunia dalam riset pengembangan produk terutama pada industri pangan fungsional, suplemen, dan kosmetika. Keunggulan polifenol terletak padapotensinya sebagai antioksidan melalui beberapa mekanisme penangkapan radikal bebas. Peran polifenol sangat penting dalam mencegah berbagai potensi penyakit degeneratif karena perubahan polahidup masyarakat modern. Produksi ekstrak kaya polifenol dari Euphorbia supina masih belum banyak dikembangkan, sementara itu potensi pasar dan pengembangannya cukup besar. Penelitian ini bertujuan untuk menentukan tipe pelarut dan tipe proses ekstraksi yang efektif dan selektif dalam memproduksi ekstrak kaya polifenol dari E. supina. Lima jenis pelarut (MeOH, EtOH, 70% MeOH, 30% MeOH, dan H2O) serta dua metode ekstraksi (ultrasonikasi dan refluks) diuji dalam penelitian ini.Metode ekstraksi refluks dengan pelarut EtOH mampu memberikan kinerja ekstraksi yang lebih baik ditinjau dari aspek efektifitas, efisiensi, selektifitas, serta aspek toksisitas dan lingkungan. Metode refluksmenunjukkan efektifitas dua kali lebih baik dibanding ultrasonikasi.  Kata kunci: Euphorbia supina, efektivitas, selektifitas, ekstraksi, polifenol
Evaluasi Sifat Kimia dan Sensoris Nata De Coco dengan Penambahan Ekstrak Buah Naga (Hylocereus polyrhizus) Meldayanoor Meldayanoor; Mariatul Kiptiah; Yuliana Ningsih; Titis Linangsari; Ema Lestari; Jesi Yardani; Almira Ulimaz; Muhammad Indra Darmawan; Mufrida Zein; Marlia Adriana; Agung Nugroho; Luthfina Ariyani
Jurnal Teknologi Agro-Industri Vol. 10 No. 02 (2023): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v10i02.185

Abstract

Nata de coco is a product resulting from a fermentation process from coconut water with the help of Acetobacter xylinum. To increase the functional value and taste of nata de coco, you can add red dragon fruit extract. This study aims to evaluate the chemical and sensory properties of nata de coco which did not have dragon fruit extract added (P0) and nata de coco which had dragon fruit extract added (P1). Parameters for observing chemical properties include water content, protein, vitamin C and fiber. Sensory evaluation was carried out using a hedonic test using 30 panelists, the parameters observed were aroma, texture, taste and color. Based on the results of the evaluation of the chemical and sensory properties of nata de coco to which dragon fruit extract was added, it can be concluded that the addition of dragon fruit extract can increase protein levels (1.57%) and vitamin C (0.25%), and reduce water content (93.16%) and fiber content (1.20%). Meanwhile, the hedonic test showed that the panelists preferred the texture, aroma and taste parameters of nata de coco without adding dragon fruit extract. In terms of color parameters, panelists preferred nata de coco with added dragon fruit extract.
Selective Conversion of 2-Methylfuran to 1,4-Pentanediol Catalyzed by Bimetallic Ni-Sn Alloy Rodiansono Rodiansono; Astuti Maria Dewi; Sadang Husain; Agung Nugroho; Sutomo Sutomo
Bulletin of Chemical Reaction Engineering & Catalysis 2019: BCREC Volume 14 Issue 3 Year 2019 (December 2019)
Publisher : Masyarakat Katalis Indonesia - Indonesian Catalyst Society (MKICS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.9767/bcrec.14.3.4347.529-541

Abstract

The selective conversion of 2-methylfuran (2-MeF) to 1,4-pentanediol (1,4-PeD) over bimetallic nickel-tin alloy catalysts in the ethanol/H2O solvent mixture was studied. By using bulk Ni-Sn(x); x = 3.0 and 1.5 catalysts, a maximum yield of 1,4-PeD (49%) was obtained at 94% conversion of 2-MeF. The dispersion of Ni-Sn(x) on the aluminium hydroxide (AlOH) or g-Al2O3 supports allowed to an outstanding yield of 1,4-PeD (up to 64%) at 433 K, 3.0 MPa of H2 within 12 h. Ni-Sn(3.0)/AlOH catalyst was found to be reusable and the treatment of the recovered Ni-Sn(3.0)/AlOH catalyst with H2 at 673 K for 1 h restored the catalyst’s original activity and selectivity. 
Improving Mechanical Properties of Biofoam Using Oil Palm Fiber as Filler at Various Temperatures and Processing Times Feri Rahmadani; Isna Syauqiah; Agung Nugroho
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 14, No 1 (2025): February 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v14i1.130-136

Abstract

Biofoam, as an alternative packaging material based on tapioca starch, has become a choice for environmentally friendly packaging. However, biofoam has a drawback in terms of weak mechanical properties. The use of oil palm fiber, a by-product of CPO production, has gained interest as a material that can improve the mechanical properties of biofoam. This study aims to produce biofoam with the best mechanical characteristics as packaging material through variations in temperature and processing time. The production of biofoam was carried out using the thermopressing method on tray-shaped molds with variations in molding temperature of 180°C, 190°C, and 200°C for 180 seconds and 210 seconds. The dough formulation consisted of 80% starch, 20% fiber, with the addition of 25 grams of water. Mechanical property testing was conducted through tests for moisture content, water adsorption, biodegradability, compressive strength, and tensile strength. The variation of 190°C temperature and 210 seconds baking time resulted in biofoam with the best mechanical properties. This biofoam showed the highest compressive strength value of 26.94 kPa, tensile strength test of 83.11 kPa, the second-highest biodegradability with a percentage of 78.93%, and the second-lowest moisture content with a value of 7.56%. These results indicate that biofoam at a molding temperature of 190°C and a baking time of 210 seconds has the best mechanical properties, making it superior as an environmentally friendly alternative packaging material compared to other formulations. Keywords: Biofoam, Oil palm fiber, Temperature, Thermopressing.
Making An Aquascape Using Ornaments From Plastic Waste For Proklim Cadres RW 02 Sungai Miai Village, North Banjarmasin : Pembuatan Akuaskap Menggunakan Ornamen Dari Sampah Plastik Untuk Kader Proklim RW 02 Kelurahan Sungai Miai Banjarmasin Utara Noor Arida Fauzana; Pahmi Ansyari; Slamat; Agung Nugroho
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol. 9 No. 2 (2025): Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : DPD Jatim Perkumpulan Dosen Indonesia Semesta

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Aquascape is the art of designing underwater gardens. The main elements of aquascape is the presence of plants, stones, wood and ornamental fish as ornaments in containers such as aquariums. Usually, aquascape use ornaments from nature as an aesthetic ecosystem in the aquarium, but their existence requires a relatively expensive cost. The purpose is to provide education and training in making aquascape using ornaments from plastic waste either from drink bottles, refillable packaging or plastic bags to the community and Proklim (Program Kampung Iklim) RW02 cadres of Sungai Miai Village, North Banjarmasin. The activity methods was delivered by of counseling, demonstration, training and mentoring. The results showed that there was an increase in the knowledge of the partner group from a score of 1.49 to 18.1 or an increase of 1170% and an increase the skills from a score of 7 to 16.64 or an increase of 137.76%. The supporting factor is that the partner group already has the skills to process plastic waste into various decorations, so that it can be used as an aquascape ornaments. The inhibiting factor is that the PDAM water used for the aquascape must be precipitated.
Co-Authors Abdullah Abdullah Agung Cahyo Legowo Agustina, Lya Alia Rahmi Almira Ulimaz Anhar Firdaus Arnida Arnida Dessy Maulidya Maharani Ema Lestari Evi Mintowati Fatmawati Fatmawati Feri Rahmadani Hendra Riansyah Hesty Heryani Hisyam Musthafa, Hisyam Husain, Sadang Isna Syauqiah Jesi Yardani Liling Triyasmono Luthfina Ariyani Majid, Iqbal Maulana Maria Dewi Astuti Mariatul Kiptiah Marlia Adriana Meilana Dharma Putra Meldayanoor Mufrida Zein Muhammad Ikhwan Rizki Muhammad Indra Darmawan Muhammad Iqbal Pratama Noor Arida Fauzana Noor Ridha Yanti Pahmi Ansyari Ratna Ariani Nilateja Putri Raudatul Dahliana Safitri Rodiansono Rodiansono Salamiah Salamiah Sholihah, Nitie Ma'rifatus Slamat Slamat Susi Susi Sutomo Sutomo Sutomo Sutomo Titis Linangsari Udiantoro Udiantoro Vina Lustiana Wiwin Tyas Istikowati Yuliana Ningsih Yuspihana Fitrial Zulpahnor Zulpahnor