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All Journal Biopropal Industri Jurnal Teknologi Agroindustri Jurnal Teknologi & Industri Hasil Pertanian Majalah Tegi Jurnal Agroindustri Berkelanjutan
Azhari Rangga
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology

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PENGHAMBATAN AKTIVITAS ENZIM α-GLUKOSIDASE OLEH EKSTRAK KASAR ANTOSIANIN UBI JALAR UNGU SEGAR DAN PRODUK OLAHANNYA (Inhibition Activity of α-Glucosidase by Anthocyanin Crude Extract from Purple Sweet Potato and Its Products) Siti Nurdjanah; Neti Yuliana; Danita Aprisia; Azhari Rangga
Biopropal Industri Vol 10, No 2 (2019)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2052.504 KB) | DOI: 10.36974/jbi.v10i2.4765

Abstract

 Purple sweet potato is one of the anthocyanin sources that potential to normalize blood sugar levels in diabetics because it can inhibit α-glucosidase. Since it easily damaged, processing into flour or chips is an alternative to extend the shelf life. This study aimed to determine the content of total phenol, total anthocyanin and inhibition of the α-glucosidase enzyme by crude anthocyanin extract from fresh purple sweet potato, conventional and modified flour and chips. Testing of total phenol, anthocyanin and inhibition of α-glucosidase enzyme activity were carried out using the spectrophotometric method. The results showed that total phenol, anthocyanin and inhibition of α-glucosidase enzyme activity from crude anthocyanin extracts using acid solutions in fresh purple sweet potato were respectively 291.7 mg GAEs/100g, 122.1 mg/100 g; 41.73%; sweet potato flour at 212.1 mg GAEs/100 g, 171.3 mg/100 g; 37.61%; purple sweet potato flour rich in resistant starch  of 182.5 mg GAEs/100 g, 141.1 mg/100 g; 65.59%; purple sweet potato flour partially gelatinized of 193.5 mg GAEs/100 g, 139.4 mg/100 g; 39.91%; and purple sweet potato chips of 299.5 mg GAEs/100 g, 203.6 mg/100 g, 44.73%. The ability of anthocyanin to inhibit the activity of the α-glucosidase enzyme could be increased through the retrogradation of starch and frying into chips.Keywords: α-glucosidase, anthocyanin, diabetic, purple sweet potatoABSTRAKUbi jalar ungu merupakan salah satu sumber antosianin yang berpotensi menormalkan kadar gula darah penderita diabetes karena dapat menghambat enzim α-glukosidase. Ubi jalar ungu segar mudah mengalami kerusakan, sehingga pengolahan dalam bentuk tepung atau keripik merupakan suatu alternatif untuk memperpanjang masa simpan. Penelitan ini bertujuan untuk mengetahui kandungan total fenol, total antosianin serta penghambatan enzim α-glukosidase oleh ekstrak kasar antosianin dari ubi jalar ungu segar, tepung ubi jalar ungu konvensional dan yang termodifikasi secara fisik serta keripik ubi jalar ungu. Pengujian total fenol, antosianin dan penghambatan aktivitas enzim α-glukosidase dilakukan dengan menggunakan metode spektrofotometri. Hasil penelitian menunjukkan bahwa total fenol, antosianin dan  penghambatan aktivitas enzim α-glukosidase dari ekstrak kasar antosianin menggunakan larutan asam pada ubi jalar ungu segar  berturut-turut sebesar 291,7 mg GAEs/100 g, 122,1 mg/100 g; 41,73%; tepung ubi jalar sebesar 212,1 mg GAEs/100 g, 171,3 mg/100 g; 37,61%; tepung ubi jalar ungu kaya pati resisten (TP) sebesar 182,5 mg GAEs/100 g, 141,1 mg/100 g; 65,59%; tepung ubi jalar ungu tergelatinisasi parsial (TG) sebesar 193,5 mg GAEs/100 g, 139,4 mg/100 g; 39,91%; dan keripik  ubi jalar ungu (KU) sebesar 299,5 mg GAEs/100 g, 203,6 mg/100 g; 44,73%. Kemampuan antosianin dalam menghambat aktivitas enzim α-glukosidase dapat ditingkatkan melalui proses retrogradasi pati dalam ubi dan penggorengan ubi jalar ungu menjadi keripik.Kata kunci: α-glukosidas, antosianin, diabetes mellitus, ubi jalar ungu
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

Abstract

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

Abstract

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.
ANALISIS PERILAKU MAHASISWA DALAM PROSES KEPUTUSAN PEMBELIAN PRODUK PANGAN HALAL: Studi Kasus Mahasiswa Universitas Lampung [The Student’s Behavior Analysis in The Buying Process for Halal Food Products: Case Study of The University Lampung] Andi Antonika; azhari rangga; Fibra Nurainy
Jurnal Teknologi & Industri Hasil Pertanian Vol 20, No 2 (2015): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (306.901 KB) | DOI: 10.23960/jtihp.v20i2.73 - 85

Abstract

This research was aimed to analyze student’s behavior and dominant factors in the buying decision for halal food product. The research was conducted by survey method using quisioner to 100 responden. The data were analyzed using descriptive analysis and factor analysis using a Kaiser Meyer Olkin (KMO) method and principal component analysis. The research showed stages in decisions process to purchase of halal food product were need assesment (hunger 30% and life style 30%), information retrieval (directly see 41% and meeting religion 19,9%), alternative evaluation (looking the expiration date 34% and not consume food comes from pork 29%), the purchase decision (always see halal label 85% and not so buy without halal label 51%) and post purchase of food product halal (uncertain eat at canteen college 54% and need to be given a halal certificate any campus canteen 93%). The result of factor analysis showed that there were four factors which affecting the decision. These factors were product’s attributes (product label, making process ingredient and production date); internal factor (income, motivation and lifestyle); religion/culture (halal label and certificate) and the external factor (seller, place and price)Keyword : behavior, halal food, purchasing and student
KASUS DISTRIBUSI DAN PENGGUNAAN FORMALIN DALAM PENGAWETAN KOMODITI IKAN LAUT SEGAR (STUDI KASUS DI KOTA BANDAR LAMPUNG) Formaldehyde Distribution and Using for Preserving Fresh Fish (A Case Study in Bandar Lampung City) Dias Yusdianson Girsang; Azhari Rangga; Susilawati Susilawati
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 | Full PDF (288.766 KB) | DOI: 10.23960/jtihp.v19i3.%p

Abstract

The purpose of this study was to identify the presence of formaldehyde in some fresh fish commodities and to trace formaldehyde distribution in Bandar Lampung City. The  formadelhyde tests were done  on the storage water of fresh fish samples. The study conducted in July to October 2013 was devided in two stages: a survey to fill out a questionnaire to a number of respondents, followed by sampling some storage water of fresh fish to be tested in the laboratory.  The tests were  carried out on 52 sampling points taken from the fishing boats in the fishing landing port (17 boats), fish supplier car from outside Bandar Lampung (6 cars) as well as some fish sellers in 5 traditional market in Bandar Lampung (29 sellers). By conducting a laboratory test using Formaldehyde Test Kit, there were 2 samples that were purple (positively contain formaldehyde), which were taken from 2 boats in fish landing port of Lempasing. Then the assertion test was carried out to the positive samples using chromotropic acid (SNI 01 – 2894 – 1992). The results showed that the samples positively contained formaldehyde indeed, which was characterized by a bluish purple color. Based on the survey results and tracking, there was a distortion of formaldehyde distribution in Bandar Lampung, where domestic industries (including fisherman) obtained formaldehyde illegally, either from End Users, a local manufacturer or drugstore/hospital/other health care facilities. Key word: formaldehyde, fresh fish storage water, distribution distortion.
PROSES PENGAMBILAN KEPUTUSAN KONSUMEN DAN ATRIBUT PRODUK KOPI INSTAN DALAM SACHET [Consumer Decision Making Process and Product Attributes of Instant Coffee] Wisnu Satyajaya; Azhari Rangga; Fibra Nurainy; Harun Al Rasyid
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 | Full PDF (213.751 KB) | DOI: 10.23960/jtihp.v19i3.%p

Abstract

The objectives of this research were to observe the decision making process and the influence of product attributes in consuming of instant coffee products in sachets. This research used questionnaires to obtain information on the characteristics and consumer behavior of respondents. Data were analyzed using descriptive analysis and importance attributes.  The results showed that process of buying through the stages in the purchase decision process, namely:             a). need recognition: the main benefits expected was freshness of coffee, highest frequency was  once a day; and the main barrier was product quality; b). searching of information: the main source was promotion; c). alternative evaluation: The main factor in evaluation was taste, the known brand of instant coffee were Torabika, Nescafe, Kopi Luwak, ABC, Top, Good Day; d). The decision to buy: the main reasons to buy was taste; purchase decision depending on the situation, most influential are friends. e). post-purchase evaluation: customers are willing to keep buying previous products.. The highest product attributes importance of instant coffee were the highest sense of 4.34; aroma 4.23; and freshness of 4.11 which is the characteristics specialty[H1] of coffee. Keywords: consumer, instant coffee, product attributes. [H1] Has been changed
PROSES PENGAMBILAN KEPUTUSAN KONSUMEN DAN ATRIBUT PRODUK KOPI INSTAN DALAM SACHET [Consumer Decision Making Process and Product Attributes of Instant Coffee] Wisnu Satyajaya; Azhari Rangga; Fibra Nurainy; Harun Al Rasyid
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 | Full PDF (247.519 KB) | DOI: 10.23960/jtihp.v19i3.297 - 306

Abstract

The objectives of this research were to observe the decision making process and the influence of product attributes in consuming of instant coffee products in sachets. This research used questionnaires to obtain information on the characteristics and consumer behavior of respondents. Data were analyzed using descriptive analysis and importance attributes.  The results showed that process of buying through the stages in the purchase decision process, namely               a). need recognition: the main benefits expected was freshness of coffee, highest frequency was  once a day; and the main barrier was product quality; b). searching of information: the main source was promotion; c). alternative evaluation: The main factor in evaluation was taste, the known brand of instant coffee were Torabika, Nescafe, Kopi Luwak, ABC, Top, Good Day; d). The decision to buy: the main reasons to buy was taste; purchase decision depending on the situation, most influential are friends. e). post-purchase evaluation: customers are willing to keep buying previous products.. The highest product attributes importance of instant coffee were the highest sense of 4.34; aroma 4.23; and freshness of 4.11 which is the characteristics specialty[H1] of coffee. Keywords: consumer, instant coffee, product attributes. [H1] Has been changed
KASUS DISTRIBUSI DAN PENGGUNAAN FORMALIN DALAM PENGAWETAN KOMODITI IKAN LAUT SEGAR (STUDI KASUS DI KOTA BANDAR LAMPUNG) [Formaldehyde Distribution and Using for Preserving Fresh Fish (A Case Study in Bandar Lampung City)] Dias Yusdianson Girsang; Azhari Rangga; Susilawati Susilawati
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 | Full PDF (288.726 KB) | DOI: 10.23960/jtihp.v19i3.218 - 228

Abstract

The purpose of this study was to identify the presence of formaldehyde in some fresh fish commodities and to trace formaldehyde distribution in Bandar Lampung City. The  formadelhyde tests were done  on the storage water of fresh fish samples. The study conducted in July to October 2013 was devided in two stages: a survey to fill out a questionnaire to a number of respondents, followed by sampling some storage water of fresh fish to be tested in the laboratory.  The tests were  carried out on 52 sampling points taken from the fishing boats in the fishing landing port (17 boats), fish supplier car from outside Bandar Lampung (6 cars) as well as some fish sellers in 5 traditional market in Bandar Lampung (29 sellers). By conducting a laboratory test using Formaldehyde Test Kit, there were 2 samples that were purple (positively contain formaldehyde), which were taken from 2 boats in fish landing port of Lempasing. Then the assertion test was carried out to the positive samples using chromotropic acid (SNI 01 – 2894 – 1992). The results showed that the samples positively contained formaldehyde indeed, which was characterized by a bluish purple color. Based on the survey results and tracking, there was a distortion of formaldehyde distribution in Bandar Lampung, where domestic industries (including fisherman) obtained formaldehyde illegally, either from End Users, a local manufacturer or drugstore/hospital/other health care facilities. Keywords: formaldehyde, fresh fish storage water, distribution distortion.
KASUS DISTRIBUSI DAN PENGGUNAAN FORMALIN DALAM PENGAWETAN KOMODITI IKAN LAUT SEGAR (STUDI KASUS DI KOTA BANDAR LAMPUNG) [Formaldehyde Distribution and Using for Preserving Fresh Fish (A Case Study in Bandar Lampung City)] Dias Yusdianson Girsang; Azhari Rangga; Susilawati Susilawati
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 | Full PDF (288.726 KB) | DOI: 10.23960/jtihp.v19i3.%p

Abstract

The purpose of this study was to identify the presence of formaldehyde in some fresh fish commodities and to trace formaldehyde distribution in Bandar Lampung City. The  formadelhyde tests were done  on the storage water of fresh fish samples. The study conducted in July to October 2013 was devided in two stages: a survey to fill out a questionnaire to a number of respondents, followed by sampling some storage water of fresh fish to be tested in the laboratory.  The tests were  carried out on 52 sampling points taken from the fishing boats in the fishing landing port (17 boats), fish supplier car from outside Bandar Lampung (6 cars) as well as some
PERILAKU DAN KEPUASAN KONSUMEN MAHASISWA UNIVERSITAS LAMPUNG TERHADAP MAKANAN CEPAT SAJI MENU UTAMA AYAM BAKAR [Customer Behavior and Satisfaction of the University of Lampung Students on Fast Food Grilled Chicken as the Main Menu] Fibra Nurainy; Azhari Rangga; Mahesa Reyhan Prayoga
Jurnal Teknologi & Industri Hasil Pertanian Vol 24, No 2 (2019): 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.v24i2.77-88

Abstract

This study aimed at knowing the behavior and consumer satisfaction of students at the University of Lampung on fast food products, and determining the level of importance and performance of attributes that influence the marketing mix recommendations. The study used a behavioral survey and customer satisfaction method, and was performed to survey 77 students. Data were analyzed using Importance-Performance Analysis, and Customer Satisfaction Index. The results showed that the initial motivation of consumers to buy was easy to obtain (29 people), and the benefit sought to eliminate hunger and had good taste (72 people). The main focus of the attributes was the taste (54 people) by which consumers who felt quite satisfied were 43 people and those who decided to buy back as many as 71 people. The results of the Importance-Performance Analysis showed that the main priority was the speed of preserving. Attributes that was suitable with the interests of consumers were spices, textures, product hygiene, friendliness in service and comfort of the place, while the low-performance attributes were product appearance, price discounts on specific activities, selection of advertising media used, preserving package and size per serving. The value analysis of the Customer Satisfaction Index (CSI) was 86.56%, that means the consumers feel very satisfied. Recommendations related to the marketing mix (7P) to be performed by producers were product variables improvement, namely appearance and preserving, and promotion products, such as price discounts on specific activities, as well as actively promoting on social media.
Co-Authors Andi Antonika Anggy Putri Ernani Danita Aprisia Dian Wulandari Dias Yusdianson Girsang Fibra Nurainy Gilang Muhammad E Harun Al Rasyid Mahesa Reyhan Prayoga Neti Yuliana Neti Yuliana Otik Nawansih Pramita Sari Anungputri Siti Nurdjanah Siti Nurdjanah Subeki Subeki Susilawati Susilawati Tirza Hanum Wisnu Satyajaya