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Amran Laga
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Engineering Environmental Science Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Social Sciences

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Pendugaan Umur Simpan Cabai Bubuk Fermentasi dari Cabai Rawit (Capsicum frutences L.) dan Cabai Merah (Capsicum annuum L.) Menggunakan Metode Akselerasi Pendekatan Labuza Bilang, Mariyati; Laga, Amran; ,, Trinoviyani .
REKAPANGAN Vol 11, No 2 (2017): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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Abstract

ABSTRACT The aim of this research was to determine the shelf life of pepper powders derived from cayenne and red pepper fermented spontaneously. The pepper powders packed with plastic sac of HDPE (High Density Poly Ethelene) type then predicted their shelf life using acceleration method based on Labuza Aprroach. This research was devided into two stages: a preliminary and the main research; fermentation of pepper, dried of fermented pepper, and pulverization, followed by main research to predict the shelf life fermented pepper powders with accelerated method based on the Labuza equation wich was into derived from data of initial moisture content, critical water content, then determined of sorption isotherm curve, also the parameters supporting to predict of shelf life. Based on the results of sorption isotherm curve, that the lowest value of Mean Relatif Deviation (MRD) indicated the appropriate equation obtained for two peppers (Cayenne and red pepper powders) were Hasley and Caurie equation with value of MRD respectively 4,70 and 2,34. Based on the results of organoleptic test (hedonic test), shows that the aroma was not accepted at 76 days for fermented of cayenne powder and 52 days for fermented of red pepper powder, that indicated the critical water content of pepper powders (0,098 g H2O/g solid for cayenne powder and 0,132 H2O/g solid for red pepper powder). Plotting the value of the water activity (Aw) to equilibrium moisture content obtained from seven chambers with different range of RH (7-90%) acquired sorption isotherm curves for both types of pepper powders. Entering of all the measured parameters (initial moisture content, critical moisture content, permeability plastic sac as packaging, dry weight, and the saturated vapor pressure) into the Labuza equation then acquired the shelf life of fermented cayenne and red pepper powders were 78 days (2,6 months) and 62 days (2,1 months) respectively. Key words : Chili, Fermentation, Acceleration, Labuza
STRATEGI PENGENDALIAN MUTU PROSES PRODUKSI MINUMAN TEH MENGGUNAKAN METODE SIX SIGMA (STUDI KASUS DI PT. DHARANA INTI BOGA) Latief, Rindam; Laga, Amran; Muchtar, Munirah
REKAPANGAN Vol 11, No 2 (2017): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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Abstract

ABSTRAK Teh Cup hasil produksi dari PT. Dharana Inti Boga selalu berusaha agar tetap sehat, bermutu, halal dan aman dikonsumsi oleh pelanggan. Namun demikian masih mengalami tantangan dalam mengontrol proses produksi dan memenuhi keinginan pelanggan. Proses poduksi yang tidak terkontrol berpotensi menghasilkan produk cacat yang tinggi. Tujuan dari penelitian ini adalah untuk mengetahui penyebab utama produk cacat dalam proses produksi teh cup serta memperoleh rancangan solusi untuk meminimalisasi produk cacat. Untuk meminimalisasi produk cacat dapat dilakukan dengan metode Six Sigma yaitu Define, Measure, Analyze, Improve, Control (DMAIC). Hasil penelitian menunjukkan bahwa nilai Deffect Per Million Opportunity (DPMO) produk cacat teh cup pada Line 1 sebesar 8.525 dan nilai sigma sebesar 3.89. untuk Line 2 diperoleh nilai DPMO sebesar 856 dan nilai sigma sebesar 4,64. Baik Line 1 maupun Line 2 masih perlu dilakukan perbaikan mutu terus-menerus menuju level 6 sigma. Berdasarkan Failure Mode Effect Analysis (FMEA), permukaan mould yang tidak rata pada mesin heater, Napple angin yang rusak pada mesin filler, photo eye yang bengkok serta bearing seal pecah pada mesin sealer menjadi prioritas dalam penyelesaian masalah. Kata kunci: Strategi, Pengendalian Mutu, Teh Cup, Six Sigma
Cyclodextrin Formation Initiated by Enzyme Debranching Reaction On Amylopectin Branch Chain Of Tapioka Laga, Amran
Jurnal Natur Indonesia Vol 12, No 1 (2009)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (247.093 KB) | DOI: 10.31258/jnat.12.1.15-20

Abstract

Degradation of starch by the glucosyltransferase enzyme (CGTase) to produce the primary product of chainsplitting undergoes an intramolecular reaction without the participation of water molecule. From this process, α-1,4-Linked cyclic product, known as cyclodextrins, are formed. The aim of the research was to cut amylopectinbranch in order to produce one straight chain, to optimize cyclic reaction formation cyclodextrin by CGTase. Theresearch was devided into 3 stages; (1) debranching enzyme concentration estimation (5,10,15,20, and 25 unit/gram) and the length of otimum reaction to produce straight chain for 5 hours which sample was taken each hour,(2) reaction length time estimation to form cyclodextrin in order to use debranching products (straight chain) assubstrates, the reaction length for 360 minutes and sample taken each for 30 minutes, and (3) the best substrateconcentration for straight chain (20-40% w/v) to produce cyclodextrin. The result showed that enzyme concentrationtreatment and optimal length reaction will produce straight chain with enzyme concentration of 14 units/gram for3 hours and straight chain product of 20 units/gram for 1 hour with straight chain product of 83.5%. The optimumlength of reaction for cyclodextrin formation from amylose produced from the de-branching process was 240minutes. The amount of cyclodextrin produced was 143.45 g/L with conversion value of 47.81% at 30% (w/v)substrate concentration. Highest yield of cyclodextrin (154,28 g/L) and conversion value of 44.08% was obtained at35% (w/v) substrate concentration
PRODUKSI TEPUNG UBI JALAR UNGU DENGAN PROSES BLANCHING UNTUK MENJAGA STABILITAS SENYAWA FUNGSIONALNYA Laga, Amran; Budyghifari, Laras; K. Sukendar, Nandi; Syarifuddin, Adiansyah
Jurnal Sains dan Teknologi Pangan Vol 5, No 5 (2020): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (728.607 KB) | DOI: 10.33772/jstp.v5i5.15082

Abstract

ABSTRACTPurple sweet potato as a potential food source, apart from being a source of calories, also has various functional compounds that play an important role in health aspects. Purple sweet potato has bioactive compounds such as beta-carotene, vitamin A, anthocyanins, and phenolic compounds that work together to determine antioxidant activity. In this study, a blanching technique was used before the drying process to minimize the damage to bioactive compounds due to enzymatic activity during processing. The slices of sweet potato were blanched using the steaming method and boiled in boiling water. Then, they were dried at 60 oC for 16 hours with sampling every four hours. The results obtained by the drying process of purple sweet potato flour with and without blanching show that the optimal drying time was achieved at 8 hours with a moisture content of 7.49%. Blanching treatment in the process of making purple sweet potato flour gave significant anthocyanin levels, which were 1.43 mg/g (boiled blanching) and 1.19 mg/g (steamed blanching), while the without blanching treatment had an anthocyanin level of 0.57 mg/g. The drying process of purple sweet potato flour which begins with the blanching process can increase or stabilize the anthocyanin levels and the brightness of the flour, but the antioxidant activity becomes very weak at 8-16 hours of drying. The blanching process with the boiled method resulted in very weak antioxidant activity (IC50 290.39 ppm) compared to steamed blanching with IC50 activity of 187.05 ppm (weak).Keywords: sweet potato, blanching, flour, anthocyanin, antioxidants.ABSTRAKUbi jalar ungu sebagai salah satu sumber pangan potensial, selain sebagai sumber kalori juga memiliki berbagai senyawa fungsional yang mempunyai peranan penting dalam aspek kesehatan. Ubi jalar ungu memiliki senyawa bioaktif seperti beta-karoten, vitamin A, antosianin dan senyawa fenol yang bersinergi dalam menentukan aktivitas antioksidan. Pada penelitian ini dilakuakn teknik blanching sebelum proses pengeringan untuk meminimalkan kerusakan senyawa bioaktif akibat aktivitas enzimatik selama pengolahan. Irisan ubi diblanching dengan metode kukus dan rebus dalam air mendidih. Selanjutnya dikeringkan pada suhu 60 oC selama 16 jam dengan pengambilan sampel setiap empat jam. Hasil yang diperoleh proses pengeringan tepung ubi jalar ungu baik dengan perlakuan blanching maupun tanpa blanching optimal tercapai pada lama pengeringan 8 jam dengan kadar air 7,49 %. Perlakuan blanching pada proses pembuatan tepung ubi jalar ungu memberikan hasil kadar antosianin yang signifikan yakni 1,43 mg/g (blanching rebus) dan 1,19 mg/g (blanching kukus), sedangkan perlakuan tanpa blanching 0,57 mg/g. Pengeringan tepung ubi jalar ungu yang diawali dengan proses blanching dapat meningkatkan atau menstabilkan kadar antosianin dan kecerahan warna tepung , tetapi aktivitas antioksidan menjadi
Kecepatan Reaksi Hidrolisis Pati Ubi Jalar Putih Menggunakan Enzim A-Amilase Harum, Hermawati; Laga, Amran
Jurnal Ilmiah Ecosystem Vol. 21 No. 3 (2021): ECOSYSTEM Vol. 21 No 3, September - Desember Tahun 2021
Publisher : Lembaga Penelitian dan Pengabdian pada Masyarakat Universitas Bosowa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35965/eco.v21i3.1141

Abstract

Penelitian ini bertujuan untuk mengetahui kecepatan reaksi hidrolisis pati ubi jalar putih menggunakan enzim -amilase. Suspensi pati ubi jalar ditambahkan enzim -amilase sebanyak 0,1% b/b dari berat kering pati ubi jalar putih. Selanjutnya dilakukan inkubasi pada suhu 70 0C (suhu gelatinisasi) dengan pengadukan pada kecepatan 200 rpm. Ketika suhu dalam media reaksi mencapai suhu 70 0C, sampel diambil setiap 15 menit sampai 180 menit untuk pengamatan. Dari hasil penelitian didapatkan konstanta kinetika reaksi hidrolisis dan kecepatan maksimum pati ubi jalar putih secara enzimatis berturut-turut Km = 13,2548 g/L Vmax = 0,079058 g/L.menit
The Effect of Tapioca Hydrolisate Concentration and Minimal Acceptor on Cyclodextrin Production Amran Laga
Jurnal Teknologi dan Industri Pangan Vol. 19 No. 2 (2008): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (270.898 KB)

Abstract

Substrate concentration is an important factor that influences the effectiveness of starch convertion to cyclodextrin by CGTase activity. The aims of this research were to produce maximum cyclodextrin at a high concentration of substrate and to compare cyclodextrin production at an acceptor minimal process by using ethanol and water at a various substrate concentration. This research was conducted by liquefy tapioca until reaching hydrolysis degree (HD) of 5 %. The hydolysate was then fractionated its acceptor by using water and ethanol 65 %. The best result obtained was determinated by statistical method, i.e. analysis of varians (anova). If there was a difference Duncan test was then used. The results were then used as substrate by suspending into phosphate buffer pH 6.0 (0.2 M). It was added CGTase into the substrate and processed at a temperature of 60?C for 260 minutes. The results showed that the tapioca hydrolysate substrate at HD of 5 % with a minimum acceptor at concentration of 10 – 35 % could produce cyclodextrin with relative stable of conversion degree (65.73 – 67.49 %). In the minimum acceptor process by using ethanol, the maximum amount of substrate that could be used was 30 % (w/v). It produced cyclodextrin of 206.78 ± 1.43 g/l and the conversion value was 68.93 %. On the other hand, the amount of substrate concentration that could be used up to 35% (w/v) by using water as a minimum acceptor. It produced cyclodextrin of 225.76 ± 4.0 g/l with convesion value of 64.50 %.Key words: Cyclodextrin, CGTase, hydrolysis degree, acceptor minimal, substrate concentration
PEMBERDAYAAN PETANI DALAM PENINGKATAN NILAI TAMBAH BUAH CABE MELALUI PENGOLAHANNYA MENJADI ABON CABE Amran Laga; Muhpidah Muhpidah; Abd. Waris
Jurnal Dinamika Pengabdian (JDP) Vol. 7 No. 1 (2021): JURNAL DINAMIKA PENGABDIAN VOL. 7 NO. 1 OKTOBER 2021
Publisher : Departemen Budidaya Pertanian Fakultas Pertanian UNHAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jdp.v7i1.12561

Abstract

Cabai sebagai salah satu komuditi yang penggunaannya sudah cukup luas. Cabai digunakan sebagai pelengkap makanan, memberikan rasa pedas yang meningkatkan selera makan dan digunakan sebagai bumbu masakan. Rasa pedas yang dihasilkan oleh cabai karena adanya senyawa capcaisin yang terkandung secara alami di dalam buah cabai. Pemannfaatan cabai di kalangan masyarakat atau rumah tangga hanya terbatas pada pengolahan cabai segar menjadi bumbu atau sambal. Sehingga meskipun produktivitas cabai cukup tinggi akan tetapi tingkat konsumsi masyarakat yang masih rendah, menyebabkan banyak hasil panen cabai yang tidak laku terjual. Olehnya itu untuk meningkatkan konsumsi cabai dan mengurangi kerugian yang diderita di tingkat petani, perlu dilakukan pengolahan cabai menjadi produk dengan bentuk yang berbeda dari sambal, mempunyai cita rasa dan memiliki masa simpan yang lebih lama dibandingkan dengan buah segarnya dalam bentuk Abon Cabe. Kegiatan pengabdian ini dilakukan melalui model transfer ilmu dan teknologi diversifikasi pengolahan abon cabe. Dalam kegiatan pengabdian ini menghasilkan produk abon cabe yang telah dikemas dilengkapi dengan label kemasan yang inovatif dan informatif. Kata kunci: Cabai, produk olahan, abon cabe. ABSTRACT chili is one of the commodities that are quitely used in food industry and daily life. Chili is used as a food complement, provides a spicy taste that enhances appetite and is used as a seasoning. The spicy taste produced by chilies is due to the capsaicin compound that is naturally founded in chilies. In household, chili is only limited to processing fresh chilies into spices or sauce. Even though the chili productivity is quite high, the level of public consumption is still low, causing many chili crops to be unsold. Therefore, to increase chili consumption and reduce losses that suffered at the farmer level, it is necessary to process chilies into a product that is different from sauce, has a taste and has a longer shelf life compared to fresh fruit in the form of Chili Floss. This activity is carried out using a model of knowledge transfer and technology diversification in the processing of chili floss. This activity involves the production of chili floss products that have been packaged with innovative and informative packaging labels. Keywords: Chili, processed products, chili floss.
TRANSFER TEKNOLOGI PENGOLAHAN TOMAT MENJADI PRODUK YANG MENYERUPAI KURMA UNTUK MENINGKATKAN NILAI TAMBAH DAN DAYA SIMPAN PRODUK Rum, Muhpidah; Rahmayanti, Andi; Laga, Amran; Asfar, Muhammad
Jurnal Dinamika Pengabdian Vol. 9 No. 1 (2023): JURNAL DINAMIKA PENGABDIAN VOL. 9 NO. 1 OKTOBER 2023
Publisher : Departemen Budidaya Pertanian Fakultas Pertanian UNHAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jdp.v9i1.29724

Abstract

Tomat merupakan salah satu komoditi holtikultura yang produktivitasnya tinggi. Tomat umumnya dimanfaatkan oleh masyarakat sebagai sayuran atau bahan tambahan pada suatu masakan. Selain itu, tomat juga dapat dibuat menjadi produk yang dikomersilkan seperti saus. Meskipun demikian ketika tiba panen raya tomat, masih banyak tomat yang tidak termanfaatkan dan akhirnya membusuk. Hal ini akan berdampak pada meningkatnya food waste yang dapat mencemari lingkungan. Tingginya produktivitas tomat juga tidak seimbang dengan tingkat konsumsi masyarakat yang hanya menjadi bahan tambahan masakan. Sehingga diperlukan produk inovasi untuk mengurangi jumlah tomat yang tidak termanfaatkan dan meningkatkan konsumsi masyarakat serta mengurangi kerugian yang dialami oleh pelaku budidaya tomat, maka dilakukanlah inovasi olahan tomat kurmato (kurma tomat). Kurmato memiliki bentuk lonjong yang menyerupai tomat dan memiliki cita rasa khas dengan masa simpan yang lebih Panjang dibandingkan tomat segar. Kegiatan pengabdian ini dilakukan melalui transfer teknologi meliputi edukasi terkait proses produksi dan teknik pengemasan hingga kegiatan praktik pengolahan dan pendampingan. Kegiatan pengabdian yang telah dilakukan menghasilkan produk kurma tomat yang siap untuk dipasarkan dengan kemasan reusable serta label kemasan informatif dan menarik. Kata kunci: Tomat, kurma, gula. ABSTRACT Tomatoes are one of the horticultural commodities with high productivity. Tomatoes are generally used by the community as vegetables or additives to a dish. In addition, tomatoes can also be made into commercialized products such as sauces. However, when it comes to the bumper harvest of tomatoes, there are still many tomatoes that are not used and eventually rot. This will have an impact on increasing food waste that can pollute the environment. The high productivity of tomatoes is also not balanced with the level of public consumption which is only an additive to cooking. So that innovation products are needed to reduce the number of unused tomatoes and increase public consumption and reduce losses experienced by tomato cultivators, so an innovation of processed kurmato tomatoes (tomato dates) is carried out. Kurmato has an oval shape that resembles a tomato and has a distinctive taste with a longer shelf life than fresh tomatoes. This service activity is carried out through technology transfer including education related to production processes and packaging techniques to processing practices and mentoring activities. The service activities that have been carried out produce tomato date products that are ready to be marketed with reusable packaging and informative and attractive packaging labels. Keywords: Tomatoes, dates, sugar.
Characteristics of Isothermic Sorption Curves and Determination of the Best Equation Model for Egg Flour Syamsuri, Riswita; Dirpan, Andi; Laga, Amran; Salengke, Salengke
Indonesian Food Science and Technology Journal Vol. 7 No. 2 (2024): Volume 7. Number 2, July 2024 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v7i2.33865

Abstract

Egg flour storage is influenced by temperature, relative humidity, and water activity. Equilibrium of moisture content is closely related to sorption isotherm to determine optimal storage conditions. This research evaluated the characteristics of isothermic sorption curves and determined the appropriate equation model to describe isothermic sorption curves on various types of egg flour. The egg flour used is egg white flour, egg yolk flour, and whole egg flour (white and yolk), which is ohmic pasteurized for 5 minutes at 600C, then oven and vacuum dried. After that, the samples were stored in a desiccator with different humidity levels (10-80%) at a temperature of 300C. The desiccator is inserted into the incubator to maintain the temperature. This research used four equation models: Oswin, Chung-Pfost, Caurie, and Helsey. The results showed that the isothermic sorption curve of egg flour had a sigmoid absorption type, which reflected a Type II isothermic pattern. Based on the coefficient of determination (R2) and RMSE, the Oswin equation model is the most appropriate for describing the isothermic sorption pattern for all egg flour tested. This model can be used to predict optimal storage conditions for egg flour.
PENGEMBANGAN OLAHAN TOMAT ENREKANG DALAM BENTUK KURMA TOMAT (KARAKTERISTIK KURMA TOMAT) Laga, Amran; Langkong, Jumriah; Muhpidah, .; Fitri, .; Wakiah, Nurul
Jurnal Dinamika Pengabdian Vol. 4 (2018): JURNAL DINAMIKA PENGABDIAN VOL. 4 NO. (EDISI KHUSUS) NOVEMBER 2018
Publisher : Departemen Budidaya Pertanian Fakultas Pertanian UNHAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jdp.v4iK.5437

Abstract

Tomatoes are one of the common fruit that is known to public. It has high availability and easy to be found in the market. Fresh tomatoes processing is still limited in some product meanwhile tomatoes are easily damaged and have a short-lived due to its high water content and presence of physical damages.  The processing of tomatoes into the product with lower water content such as dates (candied) is one of the methods to prolong shelf life and prevent it from the damage. The purpose of this paper is to increase the economic value of tomatoes through the processing into the tomatoes dates. This research is expected to provide benefits for farmers and processing industries, primarily engaged in the processing of vegetables and fruits, to support the development of agro-industries in rural areas. Making tomatoes dates begins with the sorting process, adding sugar to the ratio of tomatoes and sugar 2:1, then cooking on low heat and drying for 12 hours with observations every 3 hours. Tomato dates are divided into blanching and non-blanching tomatoes. It was concluded that blanching tomatoes is the best treatment with, water content of 13.8%, pH 5.32 and can maintaned total vitamin C of 60.25% during drying process. Organoleptic test showed that the panelists preferred the blanching tomatoes based on color, aroma, texture and taste.Keywords: Tomatoes, Tomato Dates, Blanching, Non-blanching
Co-Authors ,, Trinoviyani . . Fitri Abd. Waris Arfina Sukmawati Arifin Bilang, Mariyati Budyghifari, Laras Dirpan, Andi Gemala Hardinasinta Harum, Hermawati Jumriah Langkong, Jumriah K. Sukendar, Nandi Khaeril Anwar Junaedi Maura Rahmah Tahta Naula Muchtar, Munirah Muhammad Asfar Muhpidah Muhpidah Muhpidah Muhpidah Muhpidah, . Muhpidah, Muhpidah Rahmayanti, Andi Rindam Latief Salengke, Salengke Syamsuri, Riswita Syarifuddin, Adiansyah Wakiah, Nurul