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M. Agung Zaim Adzkiya
Pusat Studi Biofarmaka, Lembaga Penelitian Dan Pengabdian Kepada Masyarakat, Institut Pertanian Bogor, Jl. Taman Kencana No 3, Bogor 16128
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Identifikasi dan Autentikasi Jahe Merah Menggunakan Kombinasi Spektroskopi FTIR dan Kemometrik Edy Djauhari Purwakusumah; Mohamad Rafi; Utami Dyah Safitri; Waras Nurcholis; Muhammad Agung Zaim Adzkiya
agriTECH Vol 34, No 1 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (210.924 KB) | DOI: 10.22146/agritech.9526

Abstract

FTIR spectroscopy combined with principal component analysis and discriminant analysis were used for identification and authentication of jahe merah from its related species namely jahe emprit and jahe gajah. FTIR spectra of all samples were recorded in the wavenumber range 4000-400 cm-1 and then subjected for preprocessing signal such as normalization and baseline correction. Combination of FTIR spectra with some chemometrics method such as principal component analysis and discriminant analysis were used to distinguish the three varieties of ginger. By using discriminant analysis, the three varieties of ginger were classified according to its variety. The developed method could be used for identification and authentication of jahe merah.ABSTRAKSpektroskopi FTIR dan kombinasinya dengan analisis komponen utama dan analisis diskriminan telah digunakan untuk identifikasi dan autentikasi jahe merah dari dua spesies yang berkerabat dengannya yaitu jahe emprit dan jahe gajah. Seluruh contoh dibuat spektrum FTIR pada kisaran bilangan gelombang 4000-400 cm-1 dan diberi perlakuan pendahuluan seperti normalisasi dan koreksi garis dasar. Kombinasi spektrum FTIR dengan beberapa metode kemometrik seperti analisis komponen utama dan analisis diskriminan digunakan untuk membedakan ketiga varietas jahe. Analisis diskriminan dapat mengelompokkan ketiga varietas jahe sesuai dengan jenis varietasnya. Metode yang dikembangkan ini dapat digunakan untuk tujuan identifikasi dan autentikasi jahe merah.
Aktivitas Antibakteri Ekstrak Etanol dan Destilat Jahe dan Sirih terhadap Mycoplasma gallisepticum dan Escherichia coli (ANTIBACTERIAL ACTIVITY OF ETHANOL EXTRACT AND DESTILAT OF GINGERS AND PIPER BETLES AGAINST MYCOPLASMA GALLISEPTICUM AND ESCHERICHIA CO Min Rahminiwati; Aulia Andi Mustika; Agung Zaim; Lina Novianti Sutardi
Jurnal Veteriner Vol 16 No 4 (2015)
Publisher : Faculty of Veterinary Medicine, Udayana University and Published in collaboration with the Indonesia Veterinarian Association

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (106.762 KB)

Abstract

Betle and ginger juice extracts have been reported to have antibacterial activity against E. coliand M. gallisepticum. However, fractionation analysis showed the have differences in their antibacterialpotency which appeared to be associated with the nature of the solvent polarity. This study wasconducted to obtain information about antibacterial activity of Piper betles and gingers extract againstE. coli and M. gallisepticum. Three types of betle, P. betle, P. betle var nigra, P. crocatum, wereexamined for their antibacterial activity using disc method and three types of ginger, Zingiber officinale,Z. officinale Linn var rubrum, and Z. majus rumph which were extracted by soxhletation using ethanol30%, 60% and 90% as well as distestillation for three and five hours. Piper betle and P. crocatumconsistently have antibacterial effect against E. coli whereas Z. officinale consistently has antibacterialeffect against M. gallisepticum, either extracted by distillation or soxhletation. Piper betle is potentialyield of distillate and extract that has the highest antibacterial activity against E. coli, and M.gallisepticum with inhibitory zone were 9.76 mm and 22 mm respectively.
PENINGKATAN PENGETAHUAN DAN KESADARAN PENERAPAN SANITASI HIGIENE DI UKM PENGOLAHAN SAGU, BOGOR Ai Imas Faidoh Fatimah; Rianti Dyah Hapsari; M. Agung Zaim Adzkiya; Neny Mariyani
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 3 No. 1 (2022): volume 3 Nomor 1 Tahun 2022
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v3i1.3739

Abstract

Tepung sagu merupakan salah satu bahan pangan lokal yang banyak digunakan dalam pembuatan produk pangan. Tepung sagu memiliki potensi pemanfaatan yang cukup tinggi dan mendukung ketahanan pangan karena ketersediaanya yang cukup melimpah di Indonesia dan dapat diolah menjadi berbagai macam produk pangan. Di kota bogor terdapat beberapa unit pengolahan skala kecil. Salah satu permasalahan yang sering ditemui dan dapat menghambat pengembangan bisnis UKM termasuk UKM Sagu adalah permasalahan terkait keamanan pangan. UKM produsen pangan seringkali kurang memperhatikan aspek penerapan sanitasi dan higiene pada proses produksi sehingga produk pangan yang dihasilkan tidak terjamin mutu dan keamanannya serta berpotensi merugikan dan membahayakan kesehatan konsumen. Hal tersebut akan memberikan dampak negatif bagi UKM pangan diantaranya mengurangi daya saing dan kepercayaan konsumen, mempengaruhi keberlanjutan serta pengembangan bisnis. Tujuan kegiatan pengabdian masyarakat ini adalah meningkatkan pengetahuan dan kesadaran pelaku usaha pangan melalui pelatihan sanitasi dan higiene untuk dapat menghasilkan produk pati sagu yang bermutu dan aman. Mitra pengabdian masyarakat adalah UKM pengolahan sagu di Kelurahan Tanah Baru, Kota Bogor. Metode pelaksanaan kegiatan terdiri atas pre-test, pemaparan materi, post-test. Berdasarkan hasil pre-test, post-test, setelah pelatihan dilaksanakan terlihat adanya peningkatan pemahaman dan kesadaran pelaku usaha pangan, baik pemilik maupun karyawan UKM pengolahan sagu akan pentingnya sanitasi dan higiene pada pengolahan pangan.
UJI FITOKIMIA, KANDUNGAN TOTAL FENOL DAN AKTIVITAS ANTIOKSIDAN KOPI ARABIKA (Coffea arabica) PADA TINGKAT PENYANGRAIAN SAMA: Phytochemical, Total Phenol and Antioxidant Activity of Arabica Coffee (Coffea arabica) at the Same Roasting Level M Agung Zaim Adzkiya; Agung Prayudha Hidayat
Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Vol. 12 No. 1 (2022): Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian, Volume 1
Publisher : IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jstsv.12.1.101-112

Abstract

Arabica coffee is coffee that has a special taste that is more complex than the Robusta, Ekselsa, or Liberica coffee types. The distinctive taste is caused by the presence of secondary metabolite compounds present in coffee cherries. The content of secondary metabolite compounds in coffee is formed when it becomes coffee cherries, in the post-harvest process, and the roasting process of coffee beans. Several regions in Indonesia are coffee bean producing areas, including Aceh, Bogor, Bandung, Situbondo and Temanggung. The purpose of this research was to determine the content of phytochemical compounds, total phenol content, and antioxidant activity in the five samples of Arabica coffee beans with the natural process which were roasted at the same light to medium roasting level. The results showed that the water content ranged from 0,867 %-1,01 %, lightness 19,66 – 20,11, the degree of acidity 5,15 – 5,33, and the total dissolved solids were 1,84 – 1,96 °Brix. Phytochemical analysis on the five samples showed that each sample contained flavonoids, tannins, saponins, steroids, triterpenoids, and alkaloids with relatively the same value qualitatively. The analysis showed that the total phenol content was 8 316,52 – 8 576,76 mg/kg gallic acid equivalent. The antioxidant activity of samples from Bandung and Situbondo was not significantly different and had the highest activity among other samples. The results of the analysis of total phenol content and antioxidant activity showed a high degree of correlation between samples. ABSTRAKKopi Arabika merupakan kopi yang memiliki cita rasa khas dan lebih kompleks dibandingkan dengan jenis kopi Robusta, Ekselsa, atau Liberica. Rasa yang khas tersebut disebabkan oleh adanya senyawa metabolit sekunder yang terdapat pada buah kopi. Kandungan senyawa metabolit sekunder pada kopi terbentuk saat menjadi buah kopi, pada proses pascapanen, dan proses penyangraian biji kopi. Beberapa daerah di Indonesia merupakan daerah penghasil biji kopi, antara lain Aceh, Bogor, Bandung, Situbondo dan Temanggung. Tujuan dari penelitian ini adalah untuk mengetahui kandungan senyawa fitokimia, kandungan total fenol, dan aktivitas antioksidan pada kelima sampel biji kopi Arabika dengan proses natural yang disangrai pada tingkat penyangraian yang sama yaitu ringan hingga medium (light to medium). Hasil penelitian menunjukkan bahwa kadar air berkisar antara 0,867 %-1,01 %, kecerahan 19,66 - 20,11, derajat keasaman 5,15 – 5,33, dan total padatan terlarut adalah 1,84 – 1,96 Brix. Analisis fitokimia pada kelima sampel menunjukkan bahwa setiap sampel mengandung flavonoid, tanin, saponin, steroid, triterpenoid, dan alkaloid dengan nilai kualitatif yang relatif sama. Karakterisasi senyawa total fenol dilakukan dengan menggunakan metode Folin-Ciocalteu dengan senyawa asam galat sebagai pembanding. Hasil analisis menunjukkan bahwa kandungan total fenol setara dengan 8 316,52 – 8 576,76 mg/kg asam galat. Analisis aktivitas antioksidan sampel dilakukan dengan metode DPPH (2,2-difenil-1-pikrilhidrazil) dengan asam askorbat sebagai standar perbandingan. Aktivitas antioksidan sampel dari Bandung dan Situbondo tidak berbeda nyata dan memiliki aktivitas paling tinggi di antara sampel lainnya. Hasil analisis kandungan total fenol dan aktivitas antioksidan menunjukkan tingkat korelasi yang tinggi antar sampel.
EDUKASI DAN EKSPLORASI PENGOLAHAN KOPI DI PERHUTANAN SOSIAL DESA JAMBEWANGI, KABUPATEN BANYUWANGI Muhammad Agung Zaim Adzkiya; Medhanita Dewi Renanti; Soni Trison
Jurnal Abdi Insani Vol 10 No 1 (2023): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v10i1.881

Abstract

Indonesia is known as a coffee producer in the world, with no less than 300,000 tons of coffee beans being exported abroad, both Arabica and Robusta types. Most of the coffee plants are planted and cultivated around the forest. Mitra Hutan Lestari is a Forest Village Community Institution located in Jambewangi Village, Sempu District, Banyuwangi Regency with an area of lap forest of not less than 7000 hectares, and one of the commodities that has not been utilized optimally is coffee. The purpose of this community service program is to educate and explore coffee processing in social forestry. Community Institutions Forest Village Partners Sustainable Forests in Banyuwangi Regency. The approach employed in education is the provision of equipment for processing coffee, from coffee's harvest till it is served. Investigation of coffee plant varieties is done by visiting social forestry sites and identifying the varieties of coffee plants in forested areas. For all training participants, the pre-test and post-test procedures were used to evaluate the training. The general description of participants in the education and exploration training on coffee processing was that they liked coffee drinks with a bitter taste for the male participants, and female participants preferred coffee drinks with a combination of milk and syrup with various flavors. The results of the pre-test and post-test analysis showed that there was an increase in participants' knowledge, starting from the procedures for harvesting coffee cherries, processing coffee cherries into coffee beans, assessing the value of defects in coffee beans, and roasting and brewing coffee. Training participants through exploration activities has enabled them to distinguish the types of coffee that exist in social forestry areas. It has been possible to increase the knowledge and enthusiasm of the training participants to develop coffee in the social forestry area thanks to the existence of educational training and exploration of coffee processing.
PEMBERDAYAAN PEREMPUAN DALAM KETAHANAN PANGAN PADA MASA RESILIENSI DI KELURAHAN KATULAMPA BOGOR Tri Budiarto; Syahayyunur Fitriani; Galih Surya Aditama; Aliana Bekti Fajarwati; Anna Sabrina; Revalina Sulaeman; Agief Julio Pratama; M. Iqbal Nurulhaq; Leonard Dharmawan; Widya Hasian Situmeang; Edi Wiraguna; Restu Puji Mumpuni; M. Agung Zaim Adzkiya; Ratih Kemala Dewi
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 7, No 1 (2024): MARTABE : JURNAL PENGABDIAN KEPADA MASYARAKAT
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v7i1.271-277

Abstract

Pembangunan pangan dan gizi di Indonesia erat kaitannya dengan perwujudan ketahanan pangan. Ketahanan pangan merupakan kondisi terpenuhinya kebutuhan pangan bagi rumah tangga yang tercermin dari tersedianya pangan secara cukup, baik dari jumlah maupun mutunya, aman, merata dan terjangkau. Sistem ketahanan pangan dan gizi juga berkaitan erat dengan akses pangan di tingkat rumah tangga dan individu serta status gizi anggota rumah tangga. KWT merupakan salah satu komunitas yang berperan dalam pemberdayaan perempuan dalam mewujudkan ketahanan pangan. KWT Pendopo Enam yang didominasi oleh ibu rumah tangga di salah satu perumahan di Kota Bogor giat dalam pengembangan pertanian perkotaan. Program Pemberdayaan Perempuan ini bertujuan untuk memberikan wawasan dalam pemanfaatan limbah rumah tangga khususnya menjadi pupuk serta meningkatkan pengetahuan mengenai teknik budidaya sayuran. Pelaksanaan program dilakukan secara bertahap yang meliputi kegiatan diskusi kelompok, pelatihan, dan demonstrasi. Melalui kegiatan ini, diperoleh wawasan dan keterampilan mengenai pemanfaatan limbah rumah tangga menjadi pupuk kompos dan teknik budidaya sayuran.
Organoleptic Analysis, Quality Requirement, And Color Determination of Tilapia Nuggets with Eleutherine palmifolia Extract Coating Made Gayatri Anggarkasih; Andi Early Febrinda; M Agung Zaim Adzkiya; Khaula Azizah Nur Khasanah; Rama Salsabila Rahman; Siti Patimah Zahro Maulani
Journal of Applied Agricultural Science and Technology Vol. 7 No. 4 (2023): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v7i4.151

Abstract

Nuggets are a product that should be stored frozen, but nuggets are often sold at inappropriate temperatures, causing physical changes such as pale color. Dayak onion extract can improve color appearance and provide added antioxidant value to tilapia nuggets. Quality testing of tilapia nuggets with Eleutherine palmifolia (Dayak onion) extract coatings has been investigated. The objectives of this research are to apply Dayak onion extract to improve the appearance of tilapia nuggets and to obtain tilapia nuggets with Dayak onion extract that meets SNI requirements. The results of organoleptic tests showed that panelists preferred tilapia nuggets with Dayak onion extract over commercial controls and nuggets. The panelists preferred tilapia nuggets with 100 ppm ethanol extract and 10000 ppm aqueous extract, both continued to the SNI conformity test. The sensory evaluation results based on SNI showed that the appearance of the tilapia nuggets with 100 ppm ethanol extract was significantly different. Adding Dayak onion extract to tilapia nuggets affected the lightness and yellowness of tilapia nuggets and gave a 'moderate orange' color to the tilapia nuggets with ethanol and aqueous extract. The selected tilapia nugget with 100 ppm aqueous Dayak onion extract meets all chemical, microbiological, and sensory requirements as SNI 7758:2013 concerning fish nuggets. Tilapia nuggets with Dayak onion extract had a brighter Moderate orange color and were preferred by panelists compared to controls and commercial fish nuggets that were moderate dark orange. Applying Dayak onion extract on tilapia nuggets can improve the appearance and it potentially contains natural antioxidants.
Karakteristik Fisik Kopi Arabika Berbagai Daerah di Indonesia Pada Tingkat Penyangraian Sama adzkiya, M Agung Zaim; Prayudha Hidayat, Agung; Siskandar, Ridwan
Jurnal Sains Indonesia Vol. 3 No. 2 (2022): Volume 3, Nomor 2, 2022 (Juli)
Publisher : PUSAT SAINS INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59897/jsi.v3i2.80

Abstract

Kopi arabika merupakan kopi yang memiliki cita rasa yang khas dari setiap daerah di Indonesia. Terdapat 4 aspek yang sangat mempengaruhi cita rasa kopi arabika yaitu aspek agronomi, aspek pascapanen, aspek penyangraian dan aspek penyaji kopi. Tujuan penelitian ini adalah untuk mengetahui karakteristik fisik kopi arabika dari berbagai pegunungan di Indonesia dengan tingkat penyangraian yang sama. Hasil pemutuan biji kopi dari Aceh, Bogor, Bandung, Temanggung dan Situbondo menunjukkan kualitas biji kopi mutu 1. Kadar air dan densitas biji kopi memiliki rerata 10.12 %b/b dan 693.87 g/L. Densitas kopi sangrai berkisar antara 312.58 hingga 364.91 g/L. rendemen kopi sangrai berkisar antara 82.53% hingga 87.69% dan derajat mengembang berkisar antara 1.49 hingga 1.90. Terdapat kecenderungan bahwa kadar air berkorelasi negatif terhadap rendemen kopi sangrai. Kadar air yang rendah akan memiliki rendemen kopi sangrai yang rendah. Derajat mengembang dan densitas biji kopi tidak berkorelasi dengan kadar air dan densitas biji kopi, namun sangat dimungkinkan dari kualitas biji kopi dan komponen penyusun biji kopi
Spirulina sebagai Pengganti Artemia untuk Meningkatkan Produksi Larva Ikan Patin Pangasius hypophthalmus Ramadhani, Dian Eka; Eny Indriastuti , Cecilia; Agung Zaim Adzkiya , Muhammad; Hendriana, Andri; Hermawan , Imza
Jurnal Ilmu Pertanian Indonesia Vol. 29 No. 4 (2024): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.29.4.660

Abstract

The provision of quality and sufficient shrimp fry for production is largely determined by the management of maintenance during larval stadia. This study aims to obtain the best treatment of natural feed in the form of Spirulina sp. and Artemia sp. as feed supplements to improve the growth performance and survival rate of patin fish larvae. The experiment used a Complete Randomized Design consisting of 4 feed treatments and 3 replicates: A (Artemia sp. 100%), B (Artemia sp. 100% and Spirulina sp. 100%), C (Artemia sp. 50% and Spirulina sp. 50%), and D (Spirulina sp. 100%). The larvae with a density of 50 heads/L were kept in the aquarium and fed according to the treatment. The density of Spirulina sp. administered was 104–105 cells/mL maintained until day 7 according to the treatment. The parameters measured included growth performance, which included specific growth rate (SGR), survival (SR), absolute length growth (PPM), and analysis of larval digestive enzymes (amylase, lipase, and protease). The data were analyzed using one way-analysis of variance and continued with Duncan's Multiple Range Test with a 95% confidence interval using SPSS version 22.0. The results showed that the administration of Spirulina sp. produced better SGR, SR, PPM, amylase enzyme, lipase, and protease activities compared to the control (100% administration of Artemia sp.). The best treatment was given by 100% Spirulina sp. treatment. Keywords: Artemia sp., digestive enzymes, patin fish larvae, Spirulina sp.
Pelatihan Sanitasi dan Higiene pada Karyawan Produksi Beras Organik di Agro Edu Wisata Organik Mulyaharja, Bogor: Sanitation and Hygiene Training for Worker at Organic Rice Production at Mulyaharja Organic Agro Edu-Tourism Anggarkasih, Made Gayatri; Fatimah, Ai Imas Faidoh; Hastati, Dwi Yuni; Febrinda, Andi Early; Adzkiya, Muhammad Agung Zaim; Mariyani, Neny; Trianawati, Mrr. Lukie; Sarastani, Dewi; Hapsari, Rianti Dyah; Suhaima, Nurafi Razna; Fajri, Aulia Irhamni; Salshabila, Lintang Putri; Madania, Kanaya Fatimah; Fidella, Aliya
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 10 No. 3 (2025): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v10i3.8600

Abstract

One of the flagship products of Mulyaharja Organic Agro Edu-Tourism (AEWO) is organic rice. Organic rice has very high-quality standards, including cleanliness and food safety. To increase the interest of visitors to the AEWO, organic rice producers must be able to maintain the quality of their products to remain superior to similar products. The process of producing organic rice, from planting to processing, has the potential for contamination from various sources, such as soil, water, equipment, and workers. Training is crucial to align all workers' understanding of the importance of maintaining a sanitary and hygienic work environment. The purpose of this training is to increase awareness, knowledge, and sanitary hygiene practices among workers in organic food production at AEWO Mulyaharja. This training uses an integrated method, namely lectures, demonstrations, and hands-on practice. The training begins with a pre-test and ends with a post-test to measure changes in participants' knowledge and skills. The entire series of community service activities has been carried out successfully. The training focused on sanitation and hygiene in organic rice production has been successfully implemented and had a positive impact on participants. Evaluation results show an increase in participants' knowledge of good sanitation practices in the organic rice production process so that they can produce safe organic rice products for consumption.
Co-Authors Agief Julio Pratama Agung Prayudha Hidayat Ai Imas Faidoh Fatimah Aliana Bekti Fajarwati Andi Early Febrinda Anna Sabrina Aulia Andi Mustika Budiarto, Tri Dewi Sarastani Dewi, Ratih Kemala Dyah Hapsari, Rianti Edi Wiraguna Edy Djauhari Purwakusumah Eny Indriastuti , Cecilia Fajri, Aulia Irhamni Fatimah Madania, Kanaya Fatimah, Ai Imas Faidoh Fidella, Aliya Galih Surya Aditama Hapsari, Rianti Dyah Hastati, Dwi Yuni Hendriana, Andri Hermawan , Imza Imas Faidoh Fatimah, Ai Irhamni Fajri, Aulia Khaula Azizah Nur Khasanah Ladystia, Syakilah Nawal Leonard Dharmawan Lina Novianti Sutardi Lukie Trianawati, Mrr. M. Iqbal Nurulhaq Madania, Kanaya Fatimah Made Gayatri Anggarkasih Mariyani, Neny Medhanita Dewi Renanti Mohamad Rafi Mumpuni, Restu Puji Neny Mariyani Prananingrum, Disty Isbiyanti Putri Salshabila, Lintang Rahminiwati, Min Rama Salsabila Rahman Ramadhani, Dian Eka Razna Suhaima, Nurafi Revalina Sulaeman Rianti Dyah Hapsari Ridwan Siskandar Salshabila, Lintang Putri Siti Patimah Zahro Maulani Soni Trison Suhaima, Nurafi Razna Syahayyunur Fitriani Trianawati, Mrr Lukie Trianawati, Mrr. Lukie Utami Dyah Safitri Waras Nurcholis Widya Hasian Situmeang Yuni Hastati, Dwi