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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal AGROTEKNOLOGI Jurnal Penelitian Pascapanen Pertanian Jurnal Teknologi Agroindustri AGRIMOR Jurnal Penelitian Pertanian Terapan Jurnal Teknologi & Industri Hasil Pertanian Recital Review Jurnal Aplikasi Teknologi Pangan DE'RECHTSSTAAT Unes Law Review Fairness and Justice: Jurnal Ilmiah Ilmu Hukum Majalah Tegi Journal of Food System and Agribusiness (JoFSA) PERAHU (PENERANGAN HUKUM) : JURNAL ILMU HUKUM Jurnal Pengabdian Nasional KADARKUM: Jurnal Pengabdian Kepada Masyarakat Universitas Muhammadiyah Yogyakarta Undergraduate Conference Proceeding Jurnal Inovasi Pembangunan Jurnal Locus Penelitian dan Pengabdian Journal of International Conference Proceedings Supremasi Hukum: Jurnal Kajian Ilmu Hukum

Beni Hidayat

Politeknik Negeri Lampung

Author-ID : 281436

Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Transportation Other

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Perubahan Karakteristik Fisikokimia Tepung Onggok Selama Proses Fermentasi Semi Padat Menggunakan Saccharomyces cerevisiae Beni Hidayat; M. Muslihudin; Syamsu Akmal
Jurnal Penelitian Pertanian Terapan Vol 18 No 3 (2018)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v18i3.1500

Cassava bagasse is a by-product of tapioca industry whose use as food is relatively limited.The improvement of the cassava bagasse flour characteristics as a food ingredient can bedone through a semi-solid fermentation process. The aim of this study was to examine thechanges in physicochemical characteristics of cassava bagasse flour during the semi-solidfermentation process using Saccharomyces cerevisiae. The semi-solid fermentation processwas carried out for 0 days (control), 1 day, 2 days, 3 days, 4 days, and 5 days. Observationsof physicochemical characteristics include pasting characteristics, microstructure, waterabsorption index, and water solubility index. The results showed that the fermentationprocess had no effect on the gelatinization temperature but affected the viscosity of thecassava bagasse flour; during fermentation, liberation and erosion of the starch granule willbe more intense occur, as well as an increase in water absorption index and water solubilityindex.

Optimasi Proses Fermentasi Semi Padat Onggok Singkong Menggunakan Metode Response Surface Methodology (RSM) Beni Hidayat; Udin Hasanudin; Muhammad Muslihudin; Syamsu Akmal; Siti Nurdjanah; Neti Yuliana
Jurnal Penelitian Pertanian Terapan Vol 21 No 2 (2021)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v21i2.2075

The application of semi-solid fermentation has been able to increase the potential for using cassava pulp, an underused biomass from starch processing (tapioca), as foodstuffs which are reflected in an increase in protein content up to 7.07% and a decrease in cyanide content to less than 10 mg/kg (8.78 mg/kg). Further process optimization is required if the cassava pulp fermentation process is to be carried out on an industrial scale. This research was aimed to obtain the optimal fermentation process parameters to produce cassava pulp flour with optimal characteristics as foodstuffs. Optimization of the fermentation process was carried out using the Response Surface Methodology (RSM) with the Central Composite Design model. There were three optimized factors, namely the concentration of S. cerevisiae (1%-3%), ammonium sulfate concentration (1%-2%), and fermentation time (72-120 hours). The determination of the upper and lower limits was based on preliminary research. The optimal characteristics of fermented cassava pulp flour is obtained in the process parameters: starter concentration 1.67%, ammonium sulphate concentration 1.00%, and fermentation time 77.65 hours. The optimal process parameters will produce fermented cassava pulp flour with a protein content of 6.17%, cyanide content of 8.64 mg/kg, and an odour score of 4.93 (maximum score of 5, like very much) which is very potential to be used as foodstuffs.

Analisis Preferensi Konsumen dan Proksimat Cookies Bebas Gluten Berbahan Baku Tepung Ubi Kayu (Manihot utilissima) Tinggi Protein Zukryandry Zukryandry; Beni Hidayat; Dayang Berliana
Journal of Food System & Agribusiness Volume 3 Nomor 2 Tahun 2019
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jofsa.v3i2.1533

The development of cookies products using high-protein cassava flour has never been conducted by a small industry. Industry players do not have information on consumer responses to cookies made from high-protein cassava flour with the addition of palm sugar. This study aimed to analyze consumer preferences and proximate analysis of cookie products with various levels of palm sugar additions. This research used cross section data where the sampling was carried out by accidental sampling as many as 25 panelists. The method used was a multi-attribute analysis of fishbein, and proximate analysis was conducted on best products. The results showed that the panelists preferred F1 cookies products (added by 25% palm sugar) with positive values, and overall this means that consumers' attitudes towards F1 cookies products were considered good. The addition of palm sugar as much as 25% produces cookies with a moisture content, protein content, fat content, fiber content, ash content and carbohydrate content of 3.39%, 4.11%, 27.6%, 9.67, 1.32% and 64.56% respectively.Keywords: Cookies, Preferences, Fishbein, Proximate

Efektivitas Transfer Teknologi Pengolahan Beras Siger Terhadap Peningkatan Produktivitas Usaha Beras Tiwul Tradisional Beni Hidayat
Inovasi Pembangunan : Jurnal Kelitbangan Vol 2 No 03 (2014): November 2014
Publisher : Balitbangda Provinsi Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (906.017 KB)

“Siger” rice is cassava analogue rice adopt tiwul making process but with the appearance (more uniform shape, brighter colors) and the flavor is better. “Siger” rice is basically an instant tiwul that have been modernized. Because processed by the same method, the “siger” rice characterized as a functional food as well as traditional Tiwul. In order to transfer “siger” rice processing technology, has developed a pilot center for processing of “Siger” rice in Margomulyo village, Jati Agung, South Lampung. The study aims 1) to assess the effectiveness of technology transfer” siger” rice to increase productivity of traditional tiwul business 2) to reviewing the composition of the functional components of “Siger” rice result of technology transfer . The results showed that 1) the activities of technology transfer has been able to increase the productivity of the business as reflected in production capacity from 10 kg to 100 kg per week; selling price from Rp 8.000/kg to Rp 10.000/ kg ; profits per week from Rp 20.000 to Rp 350.000 ; expanding the marketing reach form Margomulyo village into South Lampung and Bandar Lampung and 2) “Siger” rice of technology transfer characterized as a functional food that is reflected in the high content of dietary fiber (14.95%) and resistant starch (7.78%) ; and more slowly digested the body because it has a low starch digestibility (17.65%).

SUBSTITUSI TEPUNG UBI KAYU TINGGI PROTEIN TERHADAP SIFAT KIMIA DAN SENSORIS BROWNIES KUKUS Ira Novita Sari; Beni Hidayat; zukryandry zukryandry; Annisa fitri
Majalah TEGI Vol 12, No 1 (2020): Majalah TEGI Vol 12, No 1 Juni 2020
Publisher : Kementerian Perindustrian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46559/tegi.v12i1.5969

Pemerintah sampai saat ini telah membuat program percepatan diversifikasi konsumsi pangan untuk mengatasi ketergantungan masyarakat terhadap tepung terigu. Bentuk kebijakan yang dilakukan yaitu dengan memanfaatkan potensi pangan lokal yaitu dari kelompok umbi-umbian, salah satu diantaranya adalah ubi kayu. Diversifikasi produk olahan ubi kayu yang sudah dikembangkan saat ini adalah tepung ubi kayu tinggi protein. Pengembangan produk brownies substitusi tepung ubi kayu tinggi protein diharapkan dapat menurunkan konsumsi tepung terigu. Penelitian ini betujuan untuk mendapatkan produk brownies substitusi tepung ubi kayu tinggi protein. Selain analisis proksimat, pengamatan yang dilakukan terhadap sifat sensoris warna, aroma, rasa/after taste, tekstur dan penerimaan keseluruhan produk brownies substitusi tepung ubi kayu tinggi protein. Berdasarkan hasil penilaian sensoris, diperoleh perlakuan substitusi tepung ubi kayu tinggi protein : tepung terigu = 80% : 20% (B4) sebagai produk brownies pilihan panelis. Hasil analisis proksimat terhadap kadar air, kadar protein, kadar lemak, kadar serat, kadar abu dan karbohidrat produk brownies B4 berturut-turut adalah 12.65 %; 5.07 % ; 21.52 % ; 2.31 % ; 1,13 % dan 57.33 %.

KAJIAN OPTIMASI PROSES PENGOLAHAN PRODUK BERAS INSTAN UBI JALAR (Ipomoea batata L.) VARIETAS SHIROYUTAKA Nurbani Kalsum; Beni Hidayat; Surfiana Surfiana
Jurnal Teknologi & Industri Hasil Pertanian Vol 13, No 2 (2008): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

The objective of this research was to optimize the product of Shiroyutaka sweet potato instant rice processing. This research was done in three steps of optimation process. The first step was the addition of water with the ratio of 1:1.5, 1:2, and 1:3, the second step was the temperature of added water, and the third step was the binder compound addition (0, 5, and 10%). The results indicated that the optimal characteristic of instant rice was obtained by addition of 5% tapioca, addition of hot water to form a dough, forming, cooking in rice cooker until it gets cooked, drying in the form of plate, and milling. The product had the composition of 6.68% water, 82,78% of total carbohydrate, 1,73% of protein, 1,38% of fat, 5,84% of fiber, and 1,59% of ash. This product required 5 minute preparation and consumer acceptable score of 3.80. Keywords: Instant rice, sweet potato, Shiroyutaka

KARAKTERISASI TEPUNG UBI KAYU MODIFIKASI YANG DIPROSES MENGGUNAKAN METODE PRAGELATINISASI PARSIAL Beni Hidayat; Nurbani Kalsum; Surfiana Surfiana
Jurnal Teknologi & Industri Hasil Pertanian Vol 14, No 2 (2009): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

This research was aimed to characterize modified cassava flour processed through partial pregelatinisation method compared to sawut cassava flour as a control. The results showed the application of partial pregelatinization method produced cassava flour that has different characters compared to sawut cassava flour. The characters were different in the term of color reaction complex with iodine (redish purple compared to blue), the microscopic apearance of starch granules (swelling condition compared to not swelling/native condition), gelatinization temperature (87.0oC compared to 75.0oC), maximum viscosity (965 BU compared to 900 BU), whiteness degree (86.20% compared to 78.76%), water absorption (2.36 g/g compared to 0.13 g/g), water solubility (0.25 g/ml compared to 0.13 g/ml), amylose content (32.67% compared to 15.32%), and odour (3.85 compared to 2.37). Key words : Modified cassava flour, pregelatinisation method, sawut

Optimasi Karakteristik Tepung Komposit Berbasis Tepung Onggok Fermentasi menggunakan Metode Response Surface Methodology (RSM) Beni Hidayat; Udin Hasanuddin; Siti Nurdjanah; Neti Yuliana; Muhammad Muslihudin; Syamsu Akmal
Jurnal Aplikasi Teknologi Pangan Vol 9, No 3 (2020): Agustus 2020
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jatp.6005

Pengembangan tepung komposit di negara-negara tropis terutama diarahkan pada pengembangan produk tepung bebas-gluten berbahan baku lokal. Penelitian bertujuan untuk mendapatkan formulasi optimal tepung komposit berbahan baku tepung onggok fermentasi (TOF), tapioka dan gum xanthan (GX) untuk menghasilkan tepung komposit dengan karakteristik optimal sebagai tepung bebas-gluten. Optimasi karakteristik tepung komposit dilakukan menggunakan metode respon permukaan dengan model Central Composite Design. Hasil optimasi menggunakan metode numerik menunjukkan bahwa karakteristik optimal produk tepung komposit diperoleh pada formulasi 1) TOF: 82,46%, tapioka: 17,54%, GX: 0,10%, 2) TOF: 83,85%, tapioka: 16,15%, GX: 0,10%, dan 3) TOF: 84,13%, tapioka: 15,87%, GX: 0,10%. Formulasi-formulasi optimal selanjutnya dianalisis karakteristik pastingnya, mencakup viskositas maksimum, viskositas awal pendinginan, viskositas akhir pendinginan, viskositas retrogradasi, dan viskositas balik. Pengujian karakteristik pasting pada formulasi optimal menunjukkan bahwa formulasi TOF: 82,46%, tapioka: 17,54%, GX: 0,10% karena memiliki karakteristik pasting terbaik dengan viskositas maksimum 215 BU, viskositas awal pendinginan 166 BU, viskositas akhir pendinginan 217 BU, viskositas retrogradasi 208 BU, dan viskositas balik 49 BU. Oleh karena itu, penelitian ini berhasil menyimpulkan bahwa tepung komposit dengan formulasi TOF: 82,64%, tapioka: 17,54%, GX: 0,10% merupakan perlakuan terbaik yang dapat dijadikan sebagai alternatif tepung bebas-gluten berbahan baku lokal. Hal ini menunjukkan bahwa tepung komposit dengan formulasi 82,64% tepung onggok terfermentasi, mempunyai potensi khusus untuk dikembangkan sebagai tepung bebas-gluten berbahan baku lokal.Optimization of Characteristic of Fermented Cassava Bagasse Flour-Based Composite Flour using Response Surface MethodologyAbstractThe development of composite flour in tropical countries is mainly directed at gluten-free flour made from local raw materials. The research was aimed to obtain an optimal formula of composite flour that was made of fermented cassava bagasse flour (FCBF), tapioca, and xanthan gum (XG) to produce composite flour with best characteristics quality as gluten-free flour. Optimization of the composite flour characteristics was done using the response surface methodology with the central composite design model. Optimization results using numerical methods shown that the optimal characteristics of composite flour were obtained in formulas 1) FCBF: 82.46%, tapioca: 17.54%, XG: 0.10%, 2) FCBF: 83.85%, tapioca: 16.15%, XG: 0.10%, and 3) FCBF: 84.13%, tapioca: 15.87%, XG: 0.10%. The optimal formulas were analyzed for pasting characteristics, including peak temperature, maximum viscosity, trough viscosity, final viscosity, retrogradation viscosity, and setback viscosity. The results of pasting characteristic test on optimal formulation showed that FCBF formulation: 82.64%, tapioca: 17.50%, XG: 0.10% had the best pasting properties with peak viscosity of 215 BU, trough viscosity of 166 BU, final viscosity of 217 BU, retrogradation viscosity of 208 BU, and setback viscosity of 49 BU. As conclusion, formula of FCBF: 82.64%, tapioca: 17.50%, XG: 0.10% was chosen as the best formula to produce gluten-free flour from local raw materials. This indicates that composite flour with formulation of 82,64% fermented cassava bagasse flour, potentially developed as gluten-free flour made from local raw materials.

UPAYA PENINGKATAN PELAYANAN PUBLIK PRIMA DI KEJAKSAAN NEGERI SLEMAN Gina Nur Aulia; Beni Hidayat
UNES Law Review Vol. 5 No. 3 (2023): UNES LAW REVIEW (Maret 2023)
Publisher : LPPM Universitas Ekasakti Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31933/unesrev.v5i3.441

The purpose of this study is to find out the efforts made by the Government towards the quality of public services, namely the provision of services for the community by the government to fulfill the initial needs of the community by creating community welfare, public services must guarantee the welfare of people's lives evenly. The community considers that public service is a human right because it has human rights that have been inherent in human beings since birth. Public service regulations in Indonesia have been regulated in Law Number 25 of 2009 which regulates public services. In Law Number 25 of 2009 Article 1 explains that service standards Public service at the Attorney General's Office of the Republic of Indonesia includes the scope of services and administration. Public services must be integrated with public information services aimed at providing transparent information to the public. Regulations for the quality of public services have been regulated in the attorney general's office itself, namely in the Regulation of the Attorney General of the Republic of Indonesia Number: PER-011/A/JA/06/2013 concerning Public Service Standards for the Attorney General's Office of the Republic of Indonesia, Article 1 explains that Public Service Standards at the Attorney General's Office of the Republic of Indonesia include scope of services and administrative services. Service and administrative services must be integrated with public information services which aim to provide information in a flexible and transparent manner to the public.

WEWENANG OMBUDSMAN REPUBLIK INDONESIA MENURUT UNDANG-UNDANG NOMOR 25 TAHUN 2009 Kurniawati, Aprillia; Beni Hidayat
PERAHU (PENERANGAN HUKUM) : JURNAL ILMU HUKUM Vol 11 No 2 (2023): PERAHU (Penerangan Hukum) Jurnal Ilmu Hukum
Publisher : Universitas Kapuas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51826/perahu.v11i2.910

Public Service is an activity to meet service needs in accordance with laws and regulations. Supervision of the delivery of public services is carried out by internal supervisors and external supervisors. Internal supervision is carried out by direct superiors in accordance with laws and regulations. Meanwhile, external supervision is carried out by the ombudsman, the community, the DPR, the DPRD, and the District/City DPRD. The research method in this paper uses normative legal methods. The normative legal method is a scientific research procedure to find truth based on scientific logic from the normative side through a statutory approach (statue approach), supported by secondary data by collecting literature study data using qualitative descriptive analysis. The Ombudsman was first born in Indonesia based on Presidential Decree Number 44 of 2000 and became a demand of the reform era to create a clean, transparent and corruption-free government .

Co-Authors Adil Basuki Ahza Agustina, Rahmania Akmal, Syamsul Annisa Fitri Aulia, Gina Nur Dayang Berliana Dwi Eva Nirmagustina Fadjrin, Putri Adji Gina Nur Aulia Hanif, Rr.Sabyla Yassaroh Hidayat, Angga Arif Hidayat, Raihan Akbar Ira Novita Sari Kodio, Ahmed Hedieloum Kurniawati, Aprillia Lazuardi, Maulana Liana Verdini M. Muslihudin M. Muslihudin Mahendra, Haryo Muhammad Muslihudin Muhammad Muslihudin Muslihudin, M Muslihudin, M. Muslihudin, M. Nasrullah Nasrullah NETI YULIANA Neti Yuliana Noer, Irmayani Nurbani Kalsum Nuzulla, Rifemi Ihza Santri, Nadhiar Andhara Shintawati Shintawati Siti Nurdjanah Siti Nurdjanah Sugiyono . Surfiana Surfiana Surfiana Surfiana Syahpura, Suraya Kaffi Syamsu Akmal Syamsu Akmal Syamsu Akmal Syamsu Akmal Syamsu Akmal, Syamsu Syamsul Akmal Tanto Lailam Udin Hasanuddin Udin Hasanudin Wijayanti, Septi Mur Windarti Woliyono, Sri Zukryandry Zukryandry zukryandry, zukryandry Zulfiko, Riki

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