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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Itepa : Jurnal Ilmu dan Teknologi Pangan Jurnal AGROTEKNOLOGI Berkala Ilmiah Pertanian Jurnal Sosial Ekonomi Pertanian Agrointek Pro Food Industria: Jurnal Teknologi dan Manajemen Agroindustri Jurnal Biologi Tropis Indonesian Food and Nutrition Progress JMM (Jurnal Masyarakat Mandiri) J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Jurnal Riset Teknologi Industri International Journal on Food, Agriculture and Natural Resources (IJFANRES) Jurnal Ilmiah Pengabdian dan Inovasi National Multidisciplinary Sciences Jurnal Penelitian Sains dan Teknologi Indonesia Jurnal Hasil Pengabdian Kepada Masyarakat Universitas Jember

Suwasono, Sony

Fakultas Teknologi Pertanian, Universitas Jember

Author-ID : 2930147

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Social Sciences Other

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KARAKTERISTIK PERMEN JELLY JANTUNG BUAH NANAS DENGAN VARIASI KONSENTRASI KARAGENAN DAN SUHU PEMANASAN Giyarto Giyarto; Sony Suwasono; Putri Oktavilia Surya
JURNAL AGROTEKNOLOGI Vol 13 No 02 (2019)
Publisher : Faculty of Agricultural Technology, University of Jember

Utilization of pineapple waste as by-product of pineapple fruit consumption such as peel, fruit eyes, and the core of the pineapple is still low. The middle part of the pineapple fruit called core has elongated shape, rather hard texture, and slightly of sweet and sour taste. Sweet and sour taste from the pineapple core had good nutritional content, so it enabling to be developed into more economically products, such as jelly candy. Chewy texture, transparent colors, sweetness, and fruity aroma as the jelly candy’s properties are strongly influenced by the gelling components and the temperature processing. The use of right combination between carrageenan concentration, pineapple core, and heating temperature can produced a good quality jelly candy. This research was carried out with Randomized Complete Block Design (RAK) method with two factors, i.e. variations of carrageenan (2%, 3% and 4% (b/v) and heating temperature (70°C, 80°C, 90°C). The aims of the research were to known characteristic of pineapple core jelly candy and determined the best formulation of it based on pishical, chemical and organoleptic characteristic. The result showed that the variation of 3% carrageenan and cooking temperature of 90°C was the best formulation of the pineapple core jelly candy with an effectiveness value of 0.66. It has texture value of 376.47 ± 0.71 g/mm; moisture content of 16.16 ± 0.37%; ash content of 1.26 ± 0.24%; vitamin C of 12.80 ± 0.69 mg/100g; reduction sugar of 11.90 ± 0.02%; and sucrose of 28.55 ± 0.24%. Based from organoleptic of jelly candy, the panelists like of texture (4.6), chewy texture (4.76) and rather like of the color (3.76), taste (4.28), aroma (4.04), overall organoleptic (4.12). Keywords: carrageenan, core of the pineapple, cooking temperature, organoleptic

The Characteristics of Liquid Soap with Additional Variations of Moringa Seed Extract (Moringa oleifera L.) Andrew Setiawan Rusdianto; Atika Yulianti; Sony Suwasono; Andi Eko Wiyono
International Journal on Food, Agriculture and Natural Resources Vol 2, No 3 (2021): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v2i3.43

Soap is a cleaning compound formed from the reaction between fatty acid compounds and alkaline bases. Various types of soap have been circulating in the market, one of which is liquid soap. Liquid soap that has antibacterial abilities is needed by many people. Moringa seed extract is one of the natural ingredients that can be used as an active ingredient in making liquid soap because it can inhibit bacterial growth. This study aims to determine the effect of variations in the addition of extracts and to obtain the best extract concentration treatment on physical, chemical, and organoleptic. The addition of moringa seed extract used was administered at 3%, 5%, and 7%. Data analysis was carried out by applying the ANOVA (Analysis of Variance) with a significant level of 5%. The De Garmo method was used to formulate the best liquid soap recommendation among various treatments. The results showed that the addition of moringa seed extract had a significant effect on the parameters of free alkali content, viscosity, specific gravity, antibacterial activity, and organoleptic. The best recommendation for liquid soap is a soap with a concentration of 7% with specific gravity characteristics of 1.066 g/ml, the viscosity of 1.983 cP, pH value of 10.53, foaming power of 5.63 cm, foam stability of 94.64%, and free alkali content of 0.023%, and the antibacterial ability against S. aureus bacteria (clear zone) was 19.17 mm.

Specificity and Selectivity in Galacto-Oligosaccharide Synthesis Reactions Catalyzed by 13-Galactosidases Sony Suwasono
Indonesian Food and Nutrition Progress Vol 10, No 2 (2003)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.99

Galacto-oligosaccharides (GalOS) are known as functional foods or prebiotics, and they have potential functions as efficient growth factors for Bifidobacteria and Lactobacilli. The Bifidobacteria participate in human digestion by improving metabolism as well as preventing the growth of putrefactive bacteria. The Bifidobacteria also posses anticarcinogen and anticholesterolaemic properties. In order to give the availability of GalOS in human diet, it will be necessary to manufacture synthetic GalOS using a simple method This research is an attempt to synthesize GalOS by means of high concentrations of galactose or lactose as the substrate employing b-galactosidases (EC 3. 2. 1. 23) from Aspergillus oryzae, and Bacillus circulans. The characteristics of synthesis reaction of GalOS with these enzymes and the structure of GalOS products will he also observed. All experiment steps will be carried out in the laboratory consisting of (a) synthesis of homoGalOS using h-galactosidases at various concentrations (20%-50% w/v) of galactose or lactose and at various pH (6.0 â€”7.0); (h) synthesis of heteroGalOS with galactose as a donor and various acceptors (glucose, mannose, maltose, and sucrose) in the ratio of I : I using b-galactosidases; (c) determination of the amount of GalOS produced; and (d) determination of the structure of GalOS The experimental results showed that all enzymes were potential catalysts for the synthesis of GalOS Reaction time significantly affected the amount of GalOS produced, where the exporiential production occurred at the first 6 hours of incubation, and then it gradually increased to reach equilibrium after 24 hours incubation. The production of GalOS increased with the concentration of galactose or lactose up to 50% and then decreased when the concentration of lactose or galactose was higher than 50%. The synthesis reaction was not significantly affected by changing the pH from 6.0 to 7.0. The structure of homoGalOS and heteroGalOS consisted of various h-galactosidic linkages (b- I ,3-; h-I, 4-, and b- I ,6) clearly explaining that A. oryzae b-galactosidase was a non linkage-specific enzyme. The GalOS with b(I-4)-galactosidic were predominantly produced using b(I-4)-galactosidase from Bacillus circulans thus explaining that this enzyme is more specific than the enzyme from A. oryzae

Fermentasi Terinduksi Acetobacter aceti dan Saccharomyces cerevisiae untuk Industri Kakao di Kalimantan Timur Anton Rahmadi; Yeni Yunus; Maria Ulfah; Krishna Purnawan Candra; Sony Suwasono
Jurnal Riset Teknologi Industri Vol.15 No.2 Desember 2021
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26578/jrti.v15i2.6997

Penelitian ini bertujuan untuk melakukan observasi fermentasi kakao di skala petani menggunakan inokulan S. cerevisiae (Sc), A. aceti (Aa), dan kombinasi keduanya yang dilihat dari pengamatan harian angka lempeng total (ALT), populasi total bakteri asam laktat (BAL), populasi total kapang-khamir (Total Yeast-Mold, TYM), pH, total asam, aktivitas antioksidan dan spektrum FTIR. Pengamatan harian dilakukan selama empat hari periode fermentasi. Pengukuran FTIR dilakukan pada hari pertama dan hari terakhir fermentasi. Aktivitas antioksidan berdasarkan reduksi DPPH diukur setelah proses fermentasi berakhir. Penelitian ini dilakukan selama delapan bulan dengan dua kali pengulangan. Hasil menunjukkan idak terdapat perbedaan signifikan terhadap total bakteri, total BAL, dan total Kapang-Khamir selama hari pengamatan fermentasi. Total asam hasil akhir fermentasi tidak kurang dari 0,08±0,01% dengan pH biji kakao berkisar pada 4,31 hingga 5,92. Aktivitas antioksidan hasil fermentasi kakao yang cukup baik diperoleh dengan inokulan kombinasi S. cerevisiae (1% v/b) dan A. aceti (1% v/b). Berdasarkan observasi spektrum FTIR pada zona identifikasi, penggunaan kombinasi inokulan menunjukkan hasil yang konsisten mendekati kualitas kakao komersial. Penggunaan gabungan inokulan Sc dan Aa direkomendasikan untuk digunakan dalam upaya meningkatkan kualitas fermentasi kakao oleh petani skala kecil.

Lean Manufacturing Implementation in Indonesian Coffee Processor Sony Suwasono; Shinta Syafrina Endah Hapsari; Ida Bagus Suryaningrat; Djoko Soemarno
International Journal on Food, Agriculture and Natural Resources Vol 3, No 2 (2022): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v3i2.96

The rapid competition between business and sustainability policy has encouraged the coffee industry in Indonesia to make their business more environmentally friendly. However, this initiative has yet to be fully underway. Several inefficiencies still prevail in Arabica coffee production sites, such as product defects in inventory, the inefficiency of production machine performance, and dependence on manpower that can increase the production and inventory costs. Therefore, the Arabica coffee agroindustry needs to improve its performance by addressing these issues in production activity using the lean manufacturing approach. Several tools proven influential to reduce waste in the agroindustry are Value Stream Mapping (VSM) and VALSAT. VSM could document the entire mapping of material and information management, but cannot classify the time required to complete the whole process. VALSAT has several derivative tools, but polyacrylamide (PAM) and Supply Chain Response Matrix (SCRM) are mostly used in agroindustry to classify value-added time of processes and illustrate the supply chain cumulative inventory of a company. The result of this study shows that the Indonesian Arabica coffee industry could reduce its cycle time by 57%, lead time by 63%, and changeover time by 50%. In addition, the recommendations result in the involvement of only 2 people during the drying process and eliminate the non-value-added time, while improving the overall production efficiency and capacity.

Model Ideal Sistem Manajemen Rantai Pasok Agribisnis Kakao: Pendekatan Soft System Methodology (SSM) Rahaditya Dimas Prihadianto; Yuli Hariyati; Indah Ibanah; Kamil Muhtadi; Sony Suwasono; Djoko Sumarno
JSEP (Journal of Social and Agricultural Economics) Vol 15 No 3 (2022): JURNAL SOSIAL EKONOMI PERTANIAN (J-SEP)
Publisher : University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jsep.v15i3.35000

Jambewangi village cocoa farmers market their cocoa beans individually and in small quantities, so they’re in a low bargaining position. In addition to not optimally the role of each institution, they also haven’t coordinated and cooperated to promote cocoa. Researchers need to research to design institutional synergies in the agribusiness supply chain. The research was conducted in Jambewangi villages, the center of cocoa production in Banyuwangi. The supply chain design is based Soft System Methodology (SSM) approach through information from sources, farmers, and experts. Based on the SSM analysis, it can be concluded that: 1. There is a fundamental problem with the cocoa in Jambewangi village that farmers only produce unfermented cocoa beans, and sell them individually, so their bargaining position is low. Several institutions in the village haven’t played an optimal role in joint marketing, 2. There is no synergy between institutions at the farmer level, so they can’t protect farmers in their bargaining position. 3. If supply chain actors synergize and carry out their respective roles in the supply chain, uniform, and SNI-standardized cocoa beans can be produced and are able to produce processed chocolate products such as butter, chocolate bars, and powder.

Produksi Pakan Ternak Dari Limbah Tongkol Jagung Guna Pemberdayaan Masyarakat Di Desa Curahnongko– Jember Jawa Timur: Production of Animal Feed from Corn Cob Waste for Community Empowerment in Curahnongko Village – Jember, East Java Sony Suwasono; Jay Jayus; M. Ghufron Rosyady; Feby Erawantini
J-Dinamika : Jurnal Pengabdian Masyarakat Vol 7 No 3 (2022): Desember
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/j-dinamika.v7i3.3538

Jagung adalah salah satu produk pertanian yang dihasilkan di Desa Curahnongko yang produksinya cenderung meningkat. Berdasarkan data BPS Jember, potensi desa tersebut untuk komoditi jagung cukup besar yaitu 11.802 ton yang dari luas tanam 1.685 Ha. Sebagian besar jagung dijual dalam bentuk jagung pipilan, dengan menyisakan limbah batang, daun, klobot dan tongkol jagung. Tongkol jagung merupakan limbah terbesar (30%) dari buah jagung. Apabila dikonversikan dengan jumlah produksi jagung pada tahun 2017, maka Desa ini berpotensi memberikan limbah tongkol jagung sebanyak ± 3.540 ton. Limbah tersebut terhitung sangat banyak sehingga sangat potensial jika ditransformasi menjadi sesuatu yang bermanfaat secara tepat. Limbah tongkol jagung belum dimanfaatkan masyarakat dan dibiarkan berserakkan di lahan-lahan kosong membentuk timbunan yang besar dan tinggi. Seiring waktu, tongkol jagung ini akan rusak dan busuk sehingga menimbulkan bau yang mengganggu lingkungan dan kesehatan. Oleh karena itu diperlukan solusi terhadap limbah tersebut agar tidak mengganggu lingkungan dan kesehatan, serta mengubah limbah menjadi produk yang bermanfaat dan bernilai ekonomi tinggi. Solusi yang ditawarkan untuk menyelesaikan permasalahan tersebut yaitu mengedukasi masyarakat tentang jumlah limbah tongkol jagung dan komposisi kimia, teknologi tepat guna dalam produksi pakan ternak dari tongkol jagung, serta melakukan perhitungan agribisnis dan pemasaran produk pakan ternak.

UPAYA PENINGKATAN KUALITAS DAN NILAI EKONOMI BIJI KAKAO RAKYAT DENGAN PENGGUNAAN SEMI-AUTOMATIC FERMENTOR DAN STARTER KOMERSIAL Sony Suwasono; Dyah Ayu Savitri; Rena Yunita Rahman
JMM (Jurnal Masyarakat Mandiri) Vol 7, No 2 (2023): April
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v7i2.13624

Abstrak: Biji kakao rakyat Desa Jambewangi, Kabupaten Banyuwangi, Jawa Timur memiliki kualitas yang masih rendah akibat belum adanya proses pengolahan primer biji kakao melalui teknologi fermentasi biji kakao. Permasalahan ini menyebabkan harga kakao sangat rendah. Program pengabdian ini bertujuan untuk meningkatkan softskill dan hardskill kelompok Tani Manggar Kencono, Desa Jambewangi dalam menerapkan Teknologi Tepat Guna (TTG) yang sederhana untuk mendukung kegiatan teknologi pengolahan hulu melalui teknologi fermentasi biji kakao dengan starter komersial dalam semi automatic fermentor terbuat dari kayu. Metode pelaksanaan dilakukan dengan sosialisasi dan praktek fermentasi menggunakan semi automatic fermentor dengan starter komersial Saccharomyces cerevisiae dan bakteri asam laktat Lactobacillus casei strain Shirota dari minuman yakult. Fermentasi dilakukan selama 4 hari. Peserta merupakan 25 orang anggota kelompok Tani Manggar Kencono yang berfokus pada kegiatan budidaya dan pengolahan biji kakao. Teknologi ini dapat meningkatkan kualitas biji kakao, sehingga biji kakao berpotensi mendapatkan harga ekonomi yang tinggi di pasaran biji kakao regional dan nasional. Setelah mengikuti kegiatan ini, kelompok Tani Manggar Kencono dapat mempraktekkannya teknik fermentasi biji kakao secara mandiri. Namun pengaplikasian teknik fermentasi ini hanya dilaksanakan ketika ada pesanan biji kakao terfermentasi saja yakni masih dibawah 50% dari total produksi.Abstract: The cacao beans of the people of Jambewangi Village, Banyuwangi Regency, East Java have low quality due to the absence of primary processing of cocoa beans through cocoa bean fermentation technology. This problem causes the price of cocoa to be very low. This service program aims to improve the soft skills and hard skills of the Manggar Kencono Farmer Group, Jambewangi Village in applying simple Appropriate Technology (TTG) to support upstream processing technology activities through cocoa bean fermentation technology with a commercial starter in a semi-automatic fermenter made of wood. The implementation method is carried out by socializing and practicing fermentation using a semi-automatic fermenter with a commercial starter Saccharomyces cerevisiae and lactic acid bacteria Lactobacillus casei strain Shirota from yakult drink. Fermentation was carried out for 4 days. The participants are 25 members of the Manggar Kencono Farmer Group which focuses on cocoa bean cultivation and processing activities. This technology can improve the quality of cocoa beans, so that cocoa beans have the potential to get high economic prices in the regional and national cocoa bean markets. After participating in this activity, the Manggar Kencono Farmer's Group was able to practice the cocoa bean fermentation technique independently. However, the application of this fermentation technique is only carried out when there is an order for fermented cocoa beans, which is still below 50% of the total production.

Aktivitas Antimikroba Minyak Atsiri Daun Tembakau (Nicotiana tabaccum L.) Terhadap Candida albicans Sony Suwasono; Dwi Tari Wulandari; Giyarto Giyarto
National Multidisciplinary Sciences Vol. 1 No. 2 (2022): Proceeding SEMARTANI 1
Publisher : Universitas Muhammadiyah Jember

Daun tembakau sebagian besar digunakansebagai bahan baku rokok saat ini oleh industri rokok, walaupun rokok dianggap kurang baik dari sisi kesehatan. Sementara daun tembakau jarang digunakan untuk bidang pangan dan kesehatan. Dalam penelitian ini, daun tembakau digunakan sebagai sumber minyak atsiri yang selanjutnya berfungsi sebagai senyawa antimikroba. Minyak atsiri didapatkan dengan cara destilasi uap daun tembakau kering, dan senyawa dalam minyak atsiri selanjutnya dideteksi dengan gas kromatografi mass spektra (GC-MS) sebelum diuji kemampuannya dalam menghambat pertumbuhan Candida albicans. Hasil uji menunjukkan kadar air daun tembakau sebesar 79,67+1,29%, sedangkan rendemen dan berat jenis minyak atsiri daun tembakau sebesar 0,026+0,004% dan 0,934+0,169 g/ml. Komponen kimia minyak atsiri daun tembakau terdiri dari 39 komponen dengan 16 senyawa komponen utama antara lain asam 7-Octadecanoic, methyl ester (CAS) dan neophytadiene. Aktivitas antimikroba minyak atsiri daun tembakau akan semakin tinggi dengan meningkatnya konsentrasi minyak atsiri, dengan zona hambat 7,222 mm pada konsentrasi 72% (v/v). Konsentrasi minyak atsiri daun tembakau yang dapat menghambat pertumbuhan C. albicans sebesar 3,67 mg/ ml - 29,18 mg/ml.

KUALITAS PRODUK CASCARA CELUP DENGAN PENAMBAHAN JAHE MERAH (Zingiber officinale var. Rubrum): Product Quality of Cascara Infusion with the Addition of Red Ginger (Zingiber officinale var. Rubrum) Indah Nalurita; Sony Suwasono; Nita Kuswardhani; Fuad Sauqi Isnain
Pro Food Vol. 9 No. 1 (2023): Pro Food (Jurnal Ilmu dan Teknologi Pangan )
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v9i1.300

Cascara is a herbal beverage product derived from processed coffee skin waste. However, the acidic odor of cascara is not favored by consumers. To improve the quality of cascara, is to combine them with red ginger (Zingiber officinale var. Rubrum). Red ginger contains volatile components such as zingiberene and zingiberol, which provide a distinctive fresh aroma that can mask the sour odor of cascara. The purpose of this study was to determine the effect of different ratios of cascara and red ginger on the physical, chemical, organoleptic, and microbiological quality of tea bags containing cascara with added red ginger, in order to obtain the best formulation. This research was conducted using a randomized complete block design (RCBD) with four treatment ratios: T0 (100% cascara: 0% red ginger), T1 (90% cascara: 10% red ginger), T2 (80% cascara: 20% red ginger), T3 (70% cascara: 30% red ginger), and T4 (60% cascara: 40% red ginger). The different ratios of cascara and red ginger significantly influenced the physical, chemical, organoleptic, and microbiological properties of the tea bags containing cascara with added red ginger. The best formulation was obtained from treatment T3 (70% cascara: 30% red ginger), which had a color preference rating of 4.15, an aroma preference rating of 4.34, a taste preference rating of 4.17, an L* value of 32.377, a pH value of 5.05, a moisture content of 13.461%, a total phenol content of 21.105 mg GAE/g, an antioxidant activity of 68.115%, and a total microbe count of 3.36 × 103 CFU/ml.

Co-Authors -, Giyarto . Giyarto . Jayus Andi Eko Wiyono, Andi Eko Anton Rahmadi Atika Yulianti Azhari, Achmad Ithman Deddy Wirawan Soedibyo Djoko Soemarno Djoko Soemarno Djoko Sumarno Dwi Tari Wulandari Dyah Ayu Savitri Feby Erawantini Fitriyana, Nurul Isnaini Fuad Sauqi Isnain Giyarto Giyarto I Dewa Gde Mayun Permana Ida Bagus Suryaningrat Iid Mufidah Ike Wijayanti Indah Ibanah Indah Nalurita Jay Jayus Jayus Jayus Jayus Jayus Joni Kusnadi Kamil Muhtadi Krishna Purnawan Candra Lailatul Nichmah M. Ghufron Rosyady Mahardika, Nidya Shara Maria Ulfah Masahid, Ardiyan Dwi Miftahul Choiron Mirriyadhil Jannah N. Nuriman, N. Niken Widya Palupi Nita Kuswardhani Plus, Melinda Lady Puspita Sari Putri Oktavilia Surya Rahaditya Dimas Prihadianto Rahmania Intan Putri Pertiwi Rahmawati, Elis Rena Yunita Rahman Rusdianto, Andrew Setiawan Sayi Hatiningsih Shinta Syafrina Endah Hapsari Sih Yuwanti Wardhana, Danu Indra Winda Amilia Yeni Yunus Yuli Hariyati Yuli Wibowo Yulianto Tri Chandra Kusuma Yulianto Tri Chandra Kusuma

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