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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Natur Indonesia Jurnal Teknologi Pangan Jurnal Sains dan Teknologi Pangan Jurnal Dinamika Pengabdian (JDP) Indonesian Food Science and TechnologyJournal Martabe : Jurnal Pengabdian Kepada Masyarakat Jurnal Ilmiah Ecosystem Jurnal Agritechno G-Tech : Jurnal Teknologi Terapan AgriHealth: Journal of Agri-food, Nutrition and Public Health
Amran Laga
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Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Public Health Social Sciences

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Analisis Pengaruh Konsentrasi Gula Terhadap Karakteristik Fisik Dan Kimia Manisan Buah Tomat Muhpidah, Muhpidah; Amran Laga; Maura Rahmah Tahta Naula; Gemala Hardinasinta; Arfina Sukmawati Arifin; Khaeril Anwar Junaedi
Jurnal Agritechno Jurnal Agritechno Vol. 18, Nomor 2, Oktober 2025
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Tomatoes represent a promising raw material for conversion into candied fruit due to their texture and flesh, which possess a distinctive sour taste well-suited for this application. This study seeks to evaluate the impact of varying sugar concentrations during the cooking process on the physical and chemical properties of candied tomatoes. Variations in sugar concentration influence the water content, texture, and color of the resultant candied tomatoes. The lowest water content, 4.6%, was achieved with a 60% sugar concentration. Texture analysis revealed that the highest hardness value was also obtained with a 60% sugar concentration. Additionally, the candied tomato samples exhibited the highest level of redness in the final product when a 60% sugar concentration was employed. These findings suggest that sugar concentration differentially affects the tested attributes, with a 60% concentration yielding the highest values in texture and color analysis, while resulting in the lowest water content compared to the 50% and 40% sugar concentrations.
MANAJEMEN PEMASARAN DIGITAL DAN JEJARING KEMITRAAN DALAM PENGEMBANGAN PRODUK VIRGIN COCONUT OIL (VCO) SEBAGAI UPAYA PENGUATAN EKONOMI LOKAL Widiawati, Wilda; Nacing, Nursyawal; Busa, Yunus; Laga, Amran; Fitrianti, Retno
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 8, No 12 (2025): MARTABE : JURNAL PENGABDIAN KEPADA MASYARAKAT
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v8i12.4583-4597

Abstract

Kegiatan pengabdian kepada masyarakat ini bertujuan untuk meningkatkan nilai ekonomi dan daya saing produk Virgin Coconut Oil (VCO) melalui penerapan teknologi pemurnian dan strategi pemasaran digital di Desa Tungka, Kecamatan Enrekang, Kabupaten Enrekang. Metode pelaksanaan meliputi pelatihan teknologi pemurnian berbasis sistem adsorpsi dan filtrasi, pendampingan manajemen mutu produk, serta pelatihan digital marketing melalui pemanfaatan media sosial dan marketplace. Hasil kegiatan menunjukkan peningkatan signifikan terhadap pengetahuan dan keterampilan mitra dalam proses produksi VCO, terutama dalam hal pengendalian mutu dan daya tahan produk. Selain itu, penerapan pemasaran digital mendorong perluasan jaringan pemasaran dan peningkatan pendapatan mitra melalui penjualan daring. Secara keseluruhan, program ini berhasil memperkuat ekonomi lokal berbasis sumber daya kelapa, sekaligus menjadi model pemberdayaan masyarakat desa melalui inovasi teknologi dan manajemen pemasaran digital yang aplikatif dan berkelanjutan
Encapsulation of Purple Sweet Potato Anthocyanins Using Alginate and Pectin as Natural Food Colorants Hatimah, Husnul; Laga, Amran; Aristyarini, Rizki; Putra, Ardi Manggala
G-Tech: Jurnal Teknologi Terapan Vol 10 No 1 (2026): G-Tech, Vol. 10 No. 1 January 2026
Publisher : Universitas Islam Raden Rahmat, Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70609/g-tech.v10i1.8714

Abstract

The use of non-food dyes is a problem in food safety. One of the efforts to solve this problem is the making of natural coloring products from purple sweet potato anthocyanin pigments. Anthocyanins are sensitive to oxidative damage, so encapsulation techniques need to be used to preserve bioactive compounds. Encapsulation with the coacervation method involves coating anthocyanins as the active ingredient with pectin and alginate as gel matrices, based on the principle of ionic gel formation. This study aimed to determine the optimal alginate concentration for the formation of anthocyanin encapsulates and to identify the color characteristics and interactions of the encapsulated anthocyanins from purple sweet potato. This study used various concentrations of alginate (0%, 0.5%, 1%, and 1.5%). The research parameters used were total anthocyanin and antioxidant activity (IC50). The findings indicated that the optimal concentration of alginate for preserving the solubility and stability of anthocyanin, derived from the bioactive compounds in purple sweet potatoes, was 1% alginate. This concentration resulted in a total anthocyanin content of 20.77 mg/L and an antioxidant activity (IC50) of 4049.73 ppm. A higher alginate concentration results in stronger gel formation; however, it simultaneously weakens the ability of alginate to bind anthocyanin as an active ingredient. This is attributed to the increase in viscosity, making the incorporation of the anthocyanin matrix into the encapsulates more difficult. Despite the very weak antioxidant activity, these anthocyanin encapsulates hold potential as natural food colorants for safe applications in acidic food products like beverages.
Karakteristik Sensori Dan Fisikokimia Minuman Fermentasi Berbasis Buah Naga Merah (Hylocereus Polyrhizus): Sensory and Physicochemical Characteristics of a Fermented Drink Made from Red Dragon Fruit (Hylocereus polyrhizus Arifin, Arfina Sukmawati; Karurukan, Emerensia; Laga, Amran; Langkong, Jumriah; Muhpidah, Muhpidah
Jurnal Agritechno Vol. 19 No. 1 (2026): Jurnal Agritechno
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v19i1.2296

Abstract

Buah naga merah (Hylocereus polyrhizus) berpotensi sebagai bahan baku minuman fermentasi fungsional karena mengandung gula alami, pigmen betalain, dan senyawa bioaktif. Namun, pemanfaatannya masih terbatas pada daging buah, sedangkan kulit buah sering dibuang meskipun memiliki kandungan gizi dan komponen fungsional bernilai. Penelitian ini bertujuan mengevaluasi pengaruh bagian buah serta fermentasi menggunakan Lactobacillus plantarum terhadap karakteristik sensori dan fisikokimia minuman berbasis buah naga merah. Penelitian menggunakan rancangan acak lengkap faktorial dengan dua faktor, yaitu bagian buah (daging dan kulit) dan kondisi fermentasi (tanpa fermentasi dan fermentasi). Hasil penelitian menunjukkan bahwa fermentasi menghasilkan aroma asam khas, warna lebih pucat, dan tekstur lebih encer, terutama pada minuman berbasis kulit buah naga. Fermentasi menurunkan pH dari 5,74 menjadi 3,08 serta menurunkan total padatan terlarut dari 5,50 menjadi 3,73 °Brix. Minuman berbasis daging buah memiliki total padatan terlarut lebih tinggi, sedangkan minuman berbasis kulit buah menghasilkan pH lebih rendah. Daging dan kulit buah naga berpotensi dikembangkan sebagai bahan baku minuman fungsional yang bernilai tambah.
Proximate Characteristics of Low Glycemic Index Instant Rice with Variations in Storage Temperature and Drying Time Rusdin, Ilmiani; Laga, Amran; Pirman, Pirman; Sulaiman, Muh. Restu Ray Amir; Irwan, Irwan
AgriHealth: Journal of Agri-food, Nutrition and Public Health Vol 4, No 2 (2023): October
Publisher : Research and Development Center for Food, Nutrition and Public Health (P4GKM) LPPM UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/agrihealth.v4i2.72099

Abstract

Paddy (Oryza sativa L.) is the staple food for the Indonesian people, commonly processed into rice. Consumption of rice through the cooking process takes 30 to 40 minutes. With the relatively long preparation process, the idea of instant rice processing is the answer for a shorter rice preparation process. Instant rice processing can be done using the autoclaving-retrogradation method. This study aimed to determine the proximate profile of low glycemic index instant rice, including water, ash, protein, fat and carbohydrate content. The research method was carried out by varying the storage temperature (without cooling, cooling at 4 °C and freezing at -4 °C) and drying time (0, 2, 4, 6, 8 and 10 hours). The proximate average yield of instant rice water content ranged from 60.43% to 10.61%; ash content 0.49% to 0.35%; protein content 9.61% to 7.70%; fat content 0.76% to 0.42% and carbohydrate content 77.27% to 75.19%. Thus, the short rehydration time indicates that the resulting product is included in instant food products because it takes less than 5 minutes to be consumed. In addition, reducing the glycemic index of rice can be done by retrograding starch to obtain resistant starch through a continued pressure cooking process by the cooling process. Reducing starch digestibility and glycemic index in rice through resistant starch formation can reduce the adverse effects of rice consumption as a staple food.
Co-Authors ,, Trinoviyani . . Fitri Abd. Waris Arfina Sukmawati Arifin Arifin, Arfina Sukmawati Aristyarini, Rizki Bilang, Mariyati Budyghifari, Laras Busa, Yunus Dirpan, Andi Gemala Hardinasinta Harum, Hermawati Husnul Hatimah, Husnul Irwan Irwan Jumriah Langkong, Jumriah K. Sukendar, Nandi Karurukan, Emerensia Khaeril Anwar Junaedi Maura Rahmah Tahta Naula Muchtar, Munirah Muhammad Asfar Muhpidah Muhpidah Muhpidah Muhpidah Muhpidah, . Muhpidah, Muhpidah Nursyawal Nacing Pirman Pirman, Pirman Putra, Ardi Manggala Rahmayanti, Andi Retno Fitrianti Rindam Latief Rusdin, Ilmiani Salengke, Salengke Sulaiman, Muh. Restu Ray Amir Syamsuri, Riswita Syarifuddin, Adiansyah Wakiah, Nurul Widiawati, Wilda