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Penguatan Kelompok Tani Berbasis Produksi dan Agrowisata Kopi di Kecamatan Way Ratai, Kabupaten Pesawaran, Lampung Evizal Rusdi; Fembriarti Erry Prasmatiwi; Sarno Sarno; Otik Nawansih; Dedy Miswar; Liska Mutiara Septiana
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 7 No. 1 (2021): Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.7.1.85-93

Lampung Province is the center of Robusta coffee production while Arabica coffee has begun to be developed in the area, including in Harapan Jaya Village, Way Ratai Subdistrict, District of Pesawaran. This village is an ecotourism destination and also has a potential of agrotourism, especially Arabica coffee farming. The objectives of the Community Service Activities are: 1) Increasing knowledge and skills of farmer group members in Arabica coffee agrotechnology; 2) increasing coffee plantation productivity through proper maintenance; and 3) Formulating a model of strengthening farmer group based on coffee agrotourism. This program was carried out at the Karya Subur Farmer Group, in Harapan Jaya Village in year 2018–2019. The methods used are discourse, training, demonstration plots, mentoring, and discussion. The results of this program conclude that: 1) Increasing the knowledge and skills of farmer group members in Arabica coffee agrotechnology; 2) Increasing productivity of coffee plantations plot belonging to the group members assisted; and 3) a model of strengthening of farmer groups based on coffee production and agrotourism is through increasing group capacity in tourism and tourism activities related to the coffee production process from upstream to downstream, increasing accessibility and facilities coordinated with village officials, and increasing agro tourism promotion especially to educational institutions, professionals, and communities.

Substitusi Tepung Onggok Terfermentasi Dalam Pembuatan Crackers Otik Nawansih; siti Nurdjanah; Azhari Rangga; Anggy Putri Ernani
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.v12i1.5971

Penelitian ini bertujuan untuk mendapatkan substitusi tepung onggok terfermentasi yang menghasilkan sifat sensori crackers yang masih baik sesuai dengan Standar Mutu Biskuit SNI 2973-2011. Tepung onggok terfermentasi disubsitusikan menggantikan tepung terigu sebesar 0% (b/b); 5% (b/b); 10% (b/b); 15% (b/b); 20% (b/b) dan 25% (b/b). Adonan sesuai resep crackers kemudian dicetak dan dioven. Crackers yang dihasilkan diamati tekstur menggunakan uji skoring sedangkan rasa, aroma, warna dan penerimaan keseluruhan menggunakan uji hedonik. Data dianalisis dengan ANARA dan dilanjutkan dengan uji Orthogonal Contrast (OC) taraf 5%. Perlakuan terbaik kemudian dilakukan uji proksimat serta dilakukan uji banding dengan crackers yang menggunakan onggok dari industri tapioka yang difermentasi untuk melihat prospek aplikasinya dalam skala industri. Hasil penelitian menunjukkan bahwa crackers dengan substitusi tepung onggok terfermentasi 5% (b/b) memiliki karakteristik sensori yang masih diterima/disukai yaitu tekstur 3,89 (renyah), rasa 3,59 (suka), warna 3,76 (suka), aroma 3,52 (suka) dan penerimaan keseluruhan 3,66 (suka) serta mengandung kadar air 1,97%, kadar abu 1,98%, kadar protein 7,28%, kadar lemak 15,23%, karbohidrat 73,54 dan total serat pangan 7,30%. Kelebihan dari crackers ini adalah kandungan seratnya yang tinggi. Crackers ini mempunyai peluang tinggi untuk dikembangkan dengan memanfaatkan onggok dari industri tapioka yang difermentasi karena hasil uji Crcakers yang dihasilkan memiliki karakteristik yang sama dengan yang disubstitusi dari onggok fermentasi yang dibuat skala laboratorium.

Substitusi Tepung Onggok Terfermentasi Dalam Pembuatan Crackers Otik Nawansih; siti Nurdjanah; Azhari Rangga; Anggy Putri Ernani
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.v12i1.5971

Penelitian ini bertujuan untuk mendapatkan substitusi tepung onggok terfermentasi yang menghasilkan sifat sensori crackers yang masih baik sesuai dengan Standar Mutu Biskuit SNI 2973-2011. Tepung onggok terfermentasi disubsitusikan menggantikan tepung terigu sebesar 0% (b/b); 5% (b/b); 10% (b/b); 15% (b/b); 20% (b/b) dan 25% (b/b). Adonan sesuai resep crackers kemudian dicetak dan dioven. Crackers yang dihasilkan diamati tekstur menggunakan uji skoring sedangkan rasa, aroma, warna dan penerimaan keseluruhan menggunakan uji hedonik. Data dianalisis dengan ANARA dan dilanjutkan dengan uji Orthogonal Contrast (OC) taraf 5%. Perlakuan terbaik kemudian dilakukan uji proksimat serta dilakukan uji banding dengan crackers yang menggunakan onggok dari industri tapioka yang difermentasi untuk melihat prospek aplikasinya dalam skala industri. Hasil penelitian menunjukkan bahwa crackers dengan substitusi tepung onggok terfermentasi 5% (b/b) memiliki karakteristik sensori yang masih diterima/disukai yaitu tekstur 3,89 (renyah), rasa 3,59 (suka), warna 3,76 (suka), aroma 3,52 (suka) dan penerimaan keseluruhan 3,66 (suka) serta mengandung kadar air 1,97%, kadar abu 1,98%, kadar protein 7,28%, kadar lemak 15,23%, karbohidrat 73,54 dan total serat pangan 7,30%. Kelebihan dari crackers ini adalah kandungan seratnya yang tinggi. Crackers ini mempunyai peluang tinggi untuk dikembangkan dengan memanfaatkan onggok dari industri tapioka yang difermentasi karena hasil uji Crcakers yang dihasilkan memiliki karakteristik yang sama dengan yang disubstitusi dari onggok fermentasi yang dibuat skala laboratorium.

TEKNIK PEMANENAN MIKROALGA NANNOCHLOROPSIS sp. YANG DIKULTIVASI DALAM MEDIA LIMBAH CAIR KARET REMAH DENGAN FLOKULAN ALUMINIUM SULFAT [Harvesting Techniques Microalgae Nannochloropsis sp. Cultivated in Liquid Waste Rubber Crumb Media by AluminiumSulphate Floccullant] Sri Hidayati; Otik Nawansih; Via Febiana
Jurnal Teknologi & Industri Hasil Pertanian Vol 20, No 2 (2015): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

This study was aimed to determine the best dosage for harvesting algaeusing Aluminium Sulfat. This research done by harvesting microalgae Nannochloropsis sp. which cultivated in the medium crumb rubber industrial wastewater (75% v/v) in an open reactor with a working volume of 5L for 8 days with flocculation methode using aluminium sulphate Al2(SO4)3 [H1] in dose of 50 , 100, 150, 200, 250, 300 mg/L, and 200 mg/L NaOH as a comparison (control). The results showed that microalgae Nannochloropsis sp. [H2] in the culivated medium crumb rubber industrial wastewater which was harvested using dose 150 mg/L of the flocculant agent aluminium sulphate Al2(SO4)3 [H3] by cell density 4055 x 104 sel/mL has the highest flocculation efficiency totalling 94,55%, dry biomass 0,7060 g/L, and oil content 23,24%.Keywords : Aluminium sulphate, Nannochloropsis sp, waste water

SISTEM HACCP KE DALAM SISTEM MANAJEMEN KEAMANAN PANGAN ISO 22000:2009 (STUDI KASUS DI PT INDOKOM SAMUDRA PERSADA) [The Merger of Quality Assurance System ISO 9001:2008 and HACCP system into Food Safety Management SystemISO 22000:2009 (Case Study at Indoko Novri Ilmiawan; Sussi Astuti; Otik Nawansih
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 3 (2014): Jurnal Teknologi Industri & Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v19i3.%p

The object of this research was to merge the application of HACCP system and ISO 9001:2008 in ISP company into ISO 22000:2009. The research method used was case study method. The study was conducted on three stages. The first was the arrangement gap analysis conducted by comparing the conditions of the company with ISO 22000:2009 standards. The second was by observing sanitation and pre requisite programs. The third was by observing traceability system. The data in this research were reported descriptively, consisted of ISO 9001:2008 and HACCP application in the company and the gaps of principles in ISO 22000:2009 toward ISO 9001:2008 and HACCP. The result showed that ISP company has applied 12 steps which covered in HACCP system, and also the ISO 9001 system were appropriate with ISO 9001:2008 standards in every clauses. Pre requisite program (GMP and SSOP) have been effectively applied. GMP in ISP company is categorized on the first spot (excellent). The eight keys of SSOP have been fulfilled. ISP company has been fulfilling 54 from 57 (94.74%) criteria in ISO 22000:2009 standards, yet there still several things needed to be improved, which are the quality manual content and HACCP table plan and its monitoring. The traceability system has been applied well in ISP . Key words : HACCP, ISO 9001, ISO 22000, GMP, SSOP.

PENGGABUNGAN PENERAPAN SISTEM JAMINAN MUTU ISO 9001:2008 DAN SISTEM HACCP KE DALAM SISTEM MANAJEMEN KEAMANAN PANGAN ISO 22000:2009 (STUDI KASUS DI PT INDOKOM SAMUDRA PERSADA) [The Merger of Quality Assurance System ISO 9001:2008 and HACCP system into Food Novri Ilmiawan; Sussi Astuti; Otik Nawansih
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 3 (2014): Jurnal Teknologi Industri & Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

The object of this research was to merge the application of HACCP system and ISO 9001:2008 in ISP company into ISO 22000:2009. The research method used was case study method. The study was conducted on three stages. The first was the arrangement gap analysis conducted by comparing the conditions of the company with ISO 22000:2009 standards. The second was by observing sanitation and pre requisite programs. The third was by observing traceability system. The data in this research were reported descriptively, consisted of ISO 9001:2008 and HACCP application in the company and the gaps of principles in ISO 22000:2009 toward ISO 9001:2008 and HACCP. The result showed that ISP company has applied 12 steps which covered in HACCP system, and also the ISO 9001 system were appropriate with ISO 9001:2008 standards in every clauses. Pre requisite program (GMP and SSOP) have been effectively applied. GMP in ISP company is categorized on the first spot (excellent). The eight keys of SSOP have been fulfilled. ISP company has been fulfilling 54 from 57 (94.74%) criteria in ISO 22000:2009 standards, yet there still several things needed to be improved, which are the quality manual content and HACCP table plan and its monitoring. The traceability system has been applied well in ISP. Keywords : HACCP, ISO 9001, ISO 22000, GMP, SSOP.

PENGARUH PERBANDINGAN BUBUK COKLAT DAN TEPUNG KETAN TERHADAP SIFAT KIMIA DAN SENSORI DODOL COKLAT [Effect of the Comparison of Cocoa Powder and Glutinous Rice Flour on the Chemical and Sensory Properties of Chocolate Dodol] Fibra Nurainy; Otik Nawansih; Merry Monika Sitanggang
Jurnal Teknologi & Industri Hasil Pertanian Vol 23, No 1 (2018): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Chocolate dodol is one of food product made from cocoa beans processingtoincrease the economic value. Chocolate dodol processing technology is simple enough to be made in small scale industry (home industry). The research was purposedto obtain a formulation of glutinousriceflour andcocoapowderto getthe best physical, chemical and sensory characteristics of chocolate dodol. The research was designed in a Completely Randomized Block Design in 4 replication. The treatments had 6 levels of comparison of cocoa powder and glutinous rice flour, that were L1 (5%:95%); L2 (10%:90%); L3 (15%:85%); L4 (20%:80%); L5 (25%:75%); L6 (30%:70%%), respectively. Data were analyzed with analysis of variant to find the treatment effects, and the data were further analyzed with Honestly Significant Difference (HSD) test on level of 5% to find the best treatment. The research showed that the best chocolate dodol was made of 25%-30% cocoa powder and 70%-75% glutinous rice flour. The best chocolate dodol had a plastic texture, tasteand flavor of chocolate, dark brown in color, water content of 3,49%-3,86%, fat content of 2,61%-3,00%, protein content of 0,27%, ash content of 0,69% and carbohydrate content of 92,16%.

STUDI PENENTUAN JENIS OUTLET LIMBAH CAIR KARET REMAH UNTUK PERTUMBUHAN MIKROALGA DENGAN SISTEM OPEN PONDS [Study of determination the type of crumb rubber waste water outlet for the growth of microalgae with open ponds system] Tanto Pratondo Utomo; Otik Nawansih; Anggun KOmalasari
Jurnal Teknologi & Industri Hasil Pertanian Vol 20, No 2 (2015): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Waste water of crumb rubber industry is originated from coagulation, milling and leaching stage contains organic material that is derived from serum and rubber particles which haven’t been coagulated yet. The materials are potential to pollute the water therefore the crumb rubber industry must be treated through the wastewater plant. However, the characteristics of waste water are predicted suitable for the cultivation of Nannochloropsis sp. media a biofuel feedstock, especially biodiesel that can be used as an energy source. The purpose of this study was to determine the kind of the outlet of the crumb rubber waste water suitable for growth microalgae with open ponds system. This study was conducted in two phases: the first is the characterization of wastewater. Waste water used is waste water crumb rubber derived from Facultative ponds II (F2), an Aerobic I pond (Ae1), and an Aerobic II pond (Ae2) with a working volume of each 5 L as a three-stage treatment of growth Nannochloropsis sp. media. The second phase is the cultivation of Nannochloropsis sp. as much as 25% v / v of work. The observations those have been done are: microalgae density (OD), analysis of N-NH3, N-total, P-PO4, pH, temperature, content of Chemical Oxygen Demand (COD), Dissolved Oxygen (DO) and dried Yield acquisition. The optimum result of Nannochloropsis sp. growth is on waste water Facultative II pond media with density of cell is about 3.3 x 107 cells / mL. Moreover, it can degrade the organic matter content of waste water crumb rubber in the form of N-NH3 reaches 98%, P-PO4 89%, N-total 92%, and the dry yield of micro algae 0.87g /L.Keywords: waste water, Nannochloropsis sp., microalgae cultivation.

POTENSI MADU MURNI HETEROTRIGONA ITAMA SEBAGAI SUBSTITUSI GULA KRISTAL PUTIH PADA PEMBUATAN TEH LEMON DINGIN POTENTIAL OF Heterotrigona itama PURE HONEY AS A SUBSTITUTE FOR WHITE CRYSTAL SUGAR IN COLD LEMON TEA Exeldo Riyanto; Ahmad Sapta Zuidar; Novita Herdiana; Otik Nawansih
Jurnal Agroindustri Berkelanjutan Vol 2, No 2 (2023): Jurnal Agroindustri Berkelanjutan
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v2i2.8033

Today, there are still very few product variations for product development from Heterotrigona itama pure honey, so it is necessary to develop Heterotrigona itama pure honey products. This study aims to determine the best Heterotrigona itama pure honey formulation for making cold lemon tea. The research consisted of three stages: dehumidification of Heterotrigona itama honey, formulation of cold lemon tea drink, and continued testing in the form of hedonic tests and proximate analysis of the best formula. The research used a completely randomized design (CRD) with the formulation of Heterotrigona itama honey and white crystal sugar, including 45 grams of sugar (F0), 23 grams of honey and 33.75 grams of sugar (F1), 46 grams of honey and 22.5 grams of sugar (F2), 69 grams of honey and 11.25 grams of sugar (F3), and 92 grams of honey (F4) with F0 as the control formulation. The data were analyzed using variance (ANOVA) followed by the Honest Significant Difference (BNJ) test. The formulation of Heterotrigona itama honey with a concentration of 46 grams and white crystalline sugar with a concentration of 22.5 grams (F2) in 500 ml of water is the best formula. The public accepts it for making cold lemon tea fresh drinks with a pH value of 3.09, reducing sugar of 4.6645 %, ash of 0.391 %, and total titrated acid of 2.4826%.

PENGARUH KONSENTRASI PATI SAGU (Metroxylon sago Rottb) DAN KITOSAN TERHADAP KARAKTERISTIK BIODEGRADABLE FILM BERBASIS SABUT KELAPA MUDA Irkhamna Annisa Wardatul Jannah; Zulferiyenni Zulferiyenni; Sri Hidayati; Otik Nawansih
Jurnal Agroindustri Berkelanjutan Vol 3, No 2 (2024)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v3i2.9507

Biodegradable film berbasis selulosa memiliki potensi dijadikan bioplastik yang mudah terdegradasi di alam yang dibuat dari berbagai bahan terbarukan (renewable sources). Sabut kelapa muda mengandung selulosa sebesar 43,4%. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi pati sagu dan kitosan terhadap karakteristik biodegradable fillm dari selulosa sabut kelapa muda, serta mengetahui interaksi konsentrasi pati sagu dan kitosan dengan karakteristik terbaik sesuai SNI 7818 : 2014. Penelitian ini disusun dengan menggunakan Rancangan Acak Kelompok Lengkap (RAKL) dengan dua faktor dan dua ulangan. Faktor pertama adalah konsentrasi pati sagu dengan kode (P) yang terdiri dari empat konsentrasi (0%, 1,5%, 3% dan 4,5%) (b/v). Faktor kedua adalah konsentrasi kitosan denngan kode (K) yang terdiri dari tiga konsentrasi (0%, 1% dan 2%) (b/v). Berdasarkan hasil penelitian menunjukkan adanya pengaruh yang berbeda terhadap karakteristik biodegradable fillm berbasis selulosa sabut kelapa muda. Semua karakteristik, kecuali nilai persen pemanjangan dari biodegradable fillm yang dihasilkan yang sudah memenuhi standar SNI 7818 : 2014, dapat terdegradasi selama 3 minggu dan memiliki ketahanan suhu ruang selama 3 minggu

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