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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Keteknikan Pertanian Jurnal Pengabdian Kepada Masyarakat Sakai Sambayan Jurnal Keteknikan Pertanian Tropis dan Biosistem agriTECH Biology, Medicine, & Natural Product Chemistry Jurnal Penelitian Pertanian Terapan Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Journal of Multidisciplinary Applied Natural Science Jurnal Inovasi Pembangunan International Journal of Hydrological and Environmental for Sustainability Jurnal Teknologi Pengolahan Pertanian Molekul: Jurnal Ilmiah Kimia Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Jurnal Agroindustri Berkelanjutan Jurnal Sinergi
Esa Ghanim Fadhallah
Department Of Agricultural Product Technology, Faculty Of Agriculture, Universitas Lampung
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Chemical Properties of Liquid Broth Extracted from Freshwater and Marine Shrimp Shells Waste Fadhallah, Esa Ghanim; Koesoemawardani, Dyah; Indraningtyas, Lathifa
Biology, Medicine, & Natural Product Chemistry Vol 12, No 2 (2023)
Publisher : Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/biomedich.2023.122.437-440

Abstract

Indonesia's shrimp industry is growing rapidly, but a surge in shrimp waste such as shells and heads’ shrimps are increasing as well. These waste products contain important components such as protein, minerals, and amino acids. This study aims to determine the chemical properties of liquid broth extracted from freshwater and marine shrimp shells, including ash, protein, fat, monosodium glutamate (MSG), and antioxidant. The liquid broth was extracted by boiling shrimp shells and heads in water with a ratio of 1:2 for 1 hour at 80oC. Results indicate that the type of shrimp used did not affect the broth's ash, fat, protein, MSG, or antioxidant content. Marine and freshwater shrimp liquid broths contain 0.56% and 0.28% ash, 0.10% and 0.50% fat, 2.19% and 1.97% protein, 1.5291% and 1.6274% MSG, and 2263.73 ppm and 2786.2 ppm antioxidant.
The Effect of Tapioca Flour and Bogor Taro Flour (Colocasia esculenta L. Schott) Formulations on the Chemical, Physical, and Sensory Characteristics of Catfish Sausage (Pangasius hypophtalmus) Amelia, Leona; Astuti, Sussi; Fadhallah, Esa Ghanim; Koesoemawardani, Dyah
Biology, Medicine, & Natural Product Chemistry Vol 13, No 2 (2024)
Publisher : Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/biomedich.2024.132.321-328

Abstract

This study was aimed to determine the effect of tapioca flour and Bogor taro flour formulation on the chemical, physical, and sensory characteristics of catfish sausage and to determine the best formulation. This study was arranged in a Randomized Complete Group Design (RCGD) with a single factor of tapioca flour and Bogor taro flour formulation with 6 treatments P1 (100%:0%), P2 (80%:20%), P3 (60%:40%), P4 (40%:60%), P5 (20%:80%), and P6 (0%:100%) with 4 replications. Data were tested for equality of variance with Barlett's test and data saturation with Tuckey's test. The data were analyzed for variance to determine the effect between treatments, then further analyzed using the HSD test at the 5% level. The results showed that the formulation of tapioca flour and Bogor taro flour had a very significant on water content, ash content, hardness, springiness, cohesiveness, appearance, and overall acceptance but no effect on the taste and aroma of catfish sausage. P5 was the best treatment with a water content of 52.08%, ash content of 1.55%, hardness of 270.75 gf, springiness of 10.03 mm, cohesiveness of 0.83, appearance of 2.93 (slightly dull), taste of 3.87 (typical of fish), aroma of 3.87 (typical of fish), overall acceptance of 3.88 (like), protein content of 15.61%, and fat content of 4.29%.
Potency of Biocoagulant from Cationic Modified Starch of Balbis Banana Blossom Waste for Palm Oil Wastewater Treatment: Literature Study Fadhallah, Esa Ghanim; Hidayat, Alif Fikri Nur; Saffanah, Arfika Julya; Iswahyudi, Bella Amanda; Wasalamah, Diah Shihatin; Putri, Eka Cahyani; Ningtias, Nadila; Ummi, Yana Hijriyatin
Biology, Medicine, & Natural Product Chemistry Vol 12, No 2 (2023)
Publisher : Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/biomedich.2023.122.645-649

Abstract

Lampung is one of the provinces producing Indonesia's second-largest banana crop. Operational activities at the Palm Oil Mill produce a by-product of Palm Oil Mill Effluent (POME), which can potentially be the most enormous environmental pollution. Communities often use chemicals to treat liquid waste, which causes health problems, cannot be decomposed, and can damage the environment. Therefore, treating liquid waste using organic materials that are more environmentally friendly, safe for health and easily degraded is necessary. By modifying cationic starch, natural polymers found in banana blossom waste may be utilized for producing natural biocoagulant that are more effective. This paper aims to review the potential of cationic-modified balbis banana blossom waste starch as a natural biocoagulant for processing palm oil waste. Starch was first modified into cationic starch by etherification method with the help of HMMAHC cationic reagents. The mechanism of cationic starch as a biocoagulant is the exchange of starch cation ions and waste anions to form bridges between colloidal particles and then form flocs that can precipitate. The implementation technique of this idea is by collaborating with several parties to ensure the successful use of banana hump starch as a biocoagulant material, providing support and facilities for the industry and promoting the use of biocoagulant, conducting literature studies related to the use of banana hump starch as a natural biocoagulant, testing the effectiveness of biocoagulant, implemented in the palm oil processing industry.
Quality Changes of Button Mushrooms (Agaricus bisporus) Under Different Storage Conditions Fadhallah, Esa Ghanim; Herdiana, Novita; Susilawati, Susilawati; Zulferiyenni, Zulferiyenni
Journal of Tropical Agricultural Engineering and Biosystems - Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol. 11 No. 3 (2023): December 2023
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jkptb.2023.011.03.04

Abstract

Button mushrooms (Agaricus bisporus) have become an attractive agricultural product due to their high nutritional value and use as food. However, since it has a low shelf life, further storage condition needs to be studied. This research investigated the quality changes of button mushrooms under different storage conditions. The mushrooms were stored both in cold and room temperature. The treatments used are different packaging materials such as Styrofoam, polyethylene, and edible coating, where the unpacked mushroom is used as control. Observed parameters are sensory, water content, and weight loss. Button mushrooms with edible coating at cold and room temperature storage were determined as the best treatment that resulted in the lowest decrease in weight loss and water content. Based on this study, the recommended storage condition for button mushrooms is using edible coating in cold temperatures.
In vivo Evaluation of Saccharomyces-Modified Tempeh as Potential Prebiotic and Probiotic Food using Mus musculus as an Animal Model Maria Erna Kustyawati; Tegar Suryawan; Samsul Rizal; Esa Ghanim Fadhallah; Khairun Nisa Berawi
Journal of Multidisciplinary Applied Natural Science Vol. 5 No. 1 (2025): Journal of Multidisciplinary Applied Natural Science
Publisher : Pandawa Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47352/jmans.2774-3047.242

Abstract

Saccharomyces-modified tempeh (SM tempeh), which is produced by adding Saccharomyces cerevisiae during soybean fermentation, is considered to have the potential as a source of prebiotics. The research aims to determine the prebiotic activity score (PAS) of SM tempeh extract against the probiotics S. cerevisiae and Lactobacillus casei, as well as to evaluate the resistance of S. cerevisiae and Escherichia coli in the intestines of mice fed tempeh. The PAS evaluation was carried out using a factorial complete randomized block design with three replications and one-way ANOVA for data analysis followed by the least significant difference test (5%). Meanwhile, microbial survivability was carried out in vivo using male Mus musculus strain mice fed standard feed, and standard feed with tempeh extract supplementation. The results showed that the supplemetation of either SM or commercial tempeh extract to the growth media significantly affected on the microbial load of S. cerevisiae, L. casei and E. coli, but the concentrations of tempeh extract had no significant effect. Apart from that, the concentrations of tempeh extract had no effect on the PAS of S. cerevisiae and L. casei, meaning that it was able to promote the growth of probiotics in the amount added to the media in the range of 2–10%. In addition, the feeding type had a significant effect on the survival of S. cerevisiae and E. coli in the intestines. S. cerevisiae carried on SM tempeh was detected surviving in the mice intestine at a rate of 6.12 log CFU/g, indicating that the tempeh was a probiotic food. Most likely SM tempeh is a synbiotic food.
Effect of Prolonged Dehumidification on the Chemical Properties of Crassiacarpa and Mangium Honey Fadhallah, Esa Ghanim; Nawansih, Otik; Nurainy, Fibra; Mubarik, Depri
Biology, Medicine, & Natural Product Chemistry Vol 14, No 1 (2025)
Publisher : Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/biomedich.2025.141.25-31

Abstract

Honey is a natural substance bees produce from nectar, flower sap, or liquid collected from living plant parts. The honey undergoes bee modification and binding before being stored in hexagonal combs. Effective dehumidification is crucial for enhancing honey quality and extending its shelf life. This study aimed to evaluate the effects of prolonged dehumidification time, honey type, and their interaction on the quality of Crassiacarpa and Mangium honey and to determine the optimal dehumidification treatment to meet the SNI 8664-2018 standard. A factorial Completely Randomized Design (CRD) with three replications was employed. Two liters each of Crassiacarpa and Mangium honey were placed in trays with a thickness of ±2 cm and dehumidified at 25°C and 40% humidity for 24, 48, 72, and 96 hours. Following dehumidification, the honey was analyzed for moisture content, total acidity, pH, and sensory attributes (taste, color, aroma, texture). Data were analyzed descriptively. The results demonstrated that dehumidification time significantly impacted moisture content, total acidity, and pH. Honey type significantly affected moisture content and pH. The interaction between dehumidification time and honey type significantly affected pH. The optimal treatment for both honey types was dehumidification for 96 hours, which resulted in honey that met the SNI 8664-2018 standard.
PEMBERDAYAAN KARANG TARUNA TEMBANG BAKUNG DESA BAKUNG ILIR KABUPATEN TULANG BAWANG MELALUI PELATIHAN PRODUKSI SIRUP SINGKONG Fadhallah, Esa Ghanim; Setiawan, Teguh; Billa, Likia Salsa; Kusumaninghayu, Titis; Nugroho, Pandu Lintang
Jurnal Pengabdian Kepada Masyarakat Sakai Sambayan Vol. 9 No. 1 (2025)
Publisher : Lembaga Penelitian dan Pengabdian Universitas Lampung

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

Abstract

Lampung merupakan salah satu produsen singkong terbesar di Indonesia dengan produksi mencapai 6,7 juta ton pada tahun 2022. Desa Bakung Ilir di Kabupaten Tulang Bawang adalah salah satu daerah yang memiliki potensi singkong melimpah. Namun, pemanfaatan singkong di desa ini masih terbatas karena kurangnya Kelompok Wanita Tani (KWT) atau Gabungan Kelompok Tani (Gapoktan) yang aktif, serta karang taruna setempat yang kurang produktif. Untuk mengatasi permasalahan ini, tim pengabdian masyarakat melaksanakan pelatihan pembuatan sirup singkong untuk Karang Taruna Tembang Bakung. Pelatihan ini bertujuan untuk meningkatkan pengetahuan dan keterampilan dalam mengolah singkong menjadi produk bernilai tambah serta memulai kegiatan produktif yang dapat menjadi sumber penghasilan tambahan bagi masyarakat. Proses produksi sirup singkong meliputi ekstraksi pati, hidrolisis enzimatis, dan pengemasan. Evaluasi melalui pre-test dan post-test menunjukkan peningkatan pengetahuan dan keterampilan peserta, serta minat untuk melanjutkan produksi sirup singkong sebagai usaha bisnis. Pelatihan ini juga diharapkan dapat menjadi dasar bagi keberlanjutan program di masa depan dan peningkatan kualitas produk. Kata kunci: karang taruna, sirup singkong, enzimatis, Tulang Bawang
Karakteristik Nata De Cacao Dalam Kemasan Cup Plastik Dan Pendugaan Umur Simpannya Dengan Metode Extended Storage Studies Nawansih, Otik; Liansa, Berti; Yuliandari, Puspita; Susilawati, Susilawati; Fadhallah, Esa Ghanim
Jurnal Penelitian Pertanian Terapan Vol 25 No 1 (2025)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v25i1.3740

Abstract

Nata de cacao has the potential to be packaged in plastic cups as a type of ready-to-consume product. However, its characteristics and shelf life was not yet known. This study aims to determine the characteristics of nata de cacao products in plastic cup packaging and to determine their shelf life. Estimation of the shelf life of nata de cacao products in plastic cup packaging using the Extended Storage Studies (ESS) Method with two treatments, namely without preservatives and with sodium benzoate preservatives. Freshly harvested nata sheets were soaked, washed, diced, boiled in syrup with treatments without adding Na-benzoate and adding Na-benzoate 0.75 g / l, put in a plastic cup and closed. A total of 10 cups of nata without preservatives were stored for 10 days and observed every day, while 10 cups of nata with preservatives were stored for 33 days and observed every 3 days. Sensory observations were carried out by 8 trained panel members including changes in color, appearance and consistency of syrup, aroma and texture of nata. In addition, pH measurements were also carried out. The results of the study showed that the characteristics of nata de cocoa in syrup packed in plastic cups were close to white in color, chewy texture, clear and non-slimy syrup, and non-sour aroma. However, during storage there tended to be a decline. Based on the consumer acceptance limit for the observed parameters, the nata de cocoa product in syrup without preservatives and packed in plastic cups had a shelf life of 5 days at room temperature. While with the addition of 0.75 g/l sodium benzoate preservative, it had a shelf life of 27 days.
STRATEGI PEMASARAN KUE SEMPRONG HANURA (STUDI KASUS DI UMKM KUE SEMPRONG HANURA DESA HANURA PESAWARAN) Agustin Setia Ningsih; Harun Al Rasyid; Esa Ghanim Fadhallah; Tanto Pratondo Utomo
Jurnal Agroindustri Berkelanjutan Vol 3, No 1 (2024)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v3i1.8898

Abstract

UMKM Kue Semprong Hanura terletak di Kabupaten Pesawaran, Lampung. Kue Semprong ini diikenal dengan nama "Kue Semprong Hanura". Kue semprong berbentuk silinder panjang seperti pipa dengan rasa yang khas dan unik. Adanya permasalahan pada UMKM Kue Semprong Hanura mendorong penelitian yang bertujuan agar dapat ditentukan kegiatan pemasaran apa yang cocok untuk diterapkan. Dengan menggunakan metode SWOT dan QSPM yang kemudian akan ditentukan bobot dan rating dari masing-masing permasalahan guna menentukkan strategi yang tepat. Tujuan dari penelitian ini adalah untuk menganalisis strategi pemasaran berdasarkan Matriks SWOT dan QSPM. Matriks SWOT adalah matriks yang digunakan untuk mengidentifikasi faktor internal dan eksternal, dengan matriks IFE dan EFE, penentuan matriks posisi, dan diagram matriks SWOT, serta menganalisis QSPM. Hasil dari penelitian menunjukkan bahwa kekuatan terbesar yaitu memiliki perizinan PIRT, sedangkan kelemahan terbesar adalah modal usaha terbatas. Peluang utamanya yaitu potensi loyalitas pelanggan setia, sedangkan ancaman terbesar adalah adanya persaingan produk kue yang lebih inovatif dari varian rasa dan kemasan. Berdasarkan hasil penelitian menunjukkan bahwa alternatif strategi pemasaran yang tepat adalah strategi S-O Strength (kekuatan) – Opportunity (Peluang). Strategi ini menggunakan kekuatan untuk memanfaatkan peluang yang ada dengan menghasilkan rekomendasi strategi terbaik. Nilai QSPM dari Strategi yang didapatkan terdapat pada dengan skor 9,27, yakni dengan memperbarui PIRT dan sertifikat halal sebagai kekuatan utama berdirinya usaha, serta meningkatkan media promosi dan penjualan dengan media sosial dan platform belanja, meningkatkan kualitas dan kuantitas produk dari bahan baku hingga sampai menjadi produk yang dapat disukai dan menarik konsumen serta agar tidak terlalu bergantung pada distributor.Kata kunci: Industri, Pesawaran,Kue Semprong, SWOT, dan QSPM
PENDAMPINGAN PRODUKSI TISANE CASCARA DENGAN BERBAGAI VARIAN AROMA PADA UMKM DI KOTA BANDAR LAMPUNG Winanti, Diki Danar Tri; Fadhallah, Esa Ghanim; Talaumbanua, Mareli; Agustiansyah, Agustiansyah; Yusup, Maulid Wahid; Aisyah, Wulan Nur; Meranda, Dea; Satriya, Aji
Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Vol 4, No 1 (2025): Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Vol 4 No 1, Maret 2025
Publisher : Agriculture Faculty, Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jpfp.v4i1.10866

Abstract

Tisane cascara adalah minuman seduhan yang terbuat dari keringan ceri kopi. Cascara mengandung berbagai komponen bioaktif yang berfungsi sebagai antioksidan untuk mencegah kerusakan sel, darah tinggi, penyakit jantung, diabetes, dan kanker. Tujuan dari kegiatan pengabdian ini adalah melakukan sosialaisasi pembuatan tisane cascara sebagai diversifikasi produk turunan kopi di UMKM CV Nusantara Berkah Jaya Rajabasa Bandar Lampung. Dalam pelaksanaan kegiatan dilakukan penyuluhan tentang proses peroduksi tisane cascara yang terdiri dari penimbangan, pencampuran bahan, pengemasan, dan pelabelan. Dilakukan pula pendampingan berupa survey pasar produk tisane cascara. Tingkat kepuasan konsumen terhadap produk diketahui mencapai 60%. Evaluasi dilakukan agar produksi dari inovasi tisane kulit kopi ini semakin diterima oleh pasar lokal. Harapannya, peningkatan produksi tisane cascara dapat mendukung peningkatan kesejahteraan pelaku usaha kopi dari hulu hingga hilir.
Co-Authors , Agustiansyah Agustin Setia Ningsih Ahmad Sapta Zuidar Ahmad Sapta Zuidar Ahmad Sapta Zuidar Aisyah Tri Ramadhani Aisyah, Wulan Nur Akhiruddin Maddu Amarilia Harsanti Dameswary Amelia, Leona Aminuyati Andri Pratama Angela Merici Pusparani Anggriani, Yosnita Anungputri, Pramita Sari Ashari, Hersan Pratama Assa'diyah, Indah Nurul Ayelia Sheptia Ahmadila Bambang - Riyanto Bella Amanda Iswahyudi Billa, Likia Salsa Dameswary, Amarilia Harsanti Dea Meranda Deva Adrifani Prakasa Dewi, Ni Made Puspa Diki Danar Tri Winanti dwi anggun Dyah Koesoemawardani Dyah Koesoemawardani Erdi Suroso Fahlevi, Frily Aurelia Salshabila Fardhansyah, Agum Fathan Khanifadin Febriati, Nurullia Fibra Nurainy Fitri Nuraini Fadila Fran Denis Sitohang Gustaf Triyoga Haidawati Haidawati Haidawati Haidawati Haidawati, Haidawati Hanifah Hanifah Hanifah Septiana Putri Harun Al Rasyid Harun Al Rasyid Harun Al Raysid Herdiana, Novita Hersan Pratama Ashari Hidayat, Alif Fikri Nur Indah Nurul Assa'diyah Indraningtyas, Lathifa Iqbal Firdaus Iswahyudi, Bella Amanda Jihan Allya Syahar Juwita, Nana Khairun Nisa Berawi Kusumaninghayu, Titis Lathifa Indraningtyas Lathifa Indraningtyas Liansa, Berti Likia Salsa Billa Lilik Pujantoro Eko Nugroho Madi Hartono Maftukh Zaina Luthfiyyah Maria Erna Kustyawati Meranda, Dea Mubarik, Depri Muhammad Hibban Fadlurrohman Ayyasy Muhammad Nur Mulianingsih, Elita Nana Juwita Navisa, Putri Nida Rianda Nabila Ningsih, Agustin Setia Ningtias, Nadila Novita Herdiana Novita Herdiana Novita Herdiana Nugroho, Pandu Lintang Nurhidayati Nurhidayati Otik Nawansih Otik Nawansih Pandu Lintang Nugroho Pramita Sari Anungputri Pramita Sari Anungputri Prasetyo Hadi Utomo Precillia Regitha Puspita Yuliandari Putri, Eka Cahyani Rian Adi Prayoga Ribut Sugiharto RIBUT SUGIHARTO Rizka Hidayati Rokhani Hasbullah Saffanah, Arfika Julya Samsu Udayana Nurdin Samsul Rizal Samsul Rizal Sasmita, Cindy Satriya, Aji Shaffa Audya Nurin Putri Sholeha Tullaila Silaturahmi Widaputri Sri Hidayati Sri Hidayati Sri Hidayati Subeki Subeki Suharyono AS Suseno, Silvy Amanda Susilawati Susilawati Susilawati, Susilawati Sussi Astuti Syafika Itamar Talaumbanua, Mareli Tanto Pratondo Utomo Tanto Pratondo Utomo Tegar Suryawan Teguh Setiawan Teguh Setiawan Teguh Setiawan Teguh Setiawan Titis Kusumaninghayu Tullaila, Sholeha Ummi, Yana Hijriyatin Wasalamah, Diah Shihatin Widaputri, Silaturahmi Winanti, Diki Danar Tri Wisnu Satyajaya Wisnu Satyajaya Wulan Nur Aisyah Yudistiro, Muhammad Kahfi Kharisma Yuliandari, Puspita Yunita Rachmawati Yusup, Maulid Wahid Zaskia Rahma Andini Zulferiyenni, Zulferiyenni