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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 Caraka Tani: Journal of Sustainable Agriculture 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 Jurnal Ilmiah Pangan Halal Molekul: Jurnal Ilmiah Kimia Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Jurnal Agroindustri Berkelanjutan Jurnal Sinergi Biodiversitas Journal of Biological Diversity
Esa Ghanim Fadhallah
Department Of Agricultural Product Technology, Faculty Of Agriculture, Universitas Lampung
Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering 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 Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Transportation Other

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ANALISIS PENERAPAN GOOD MANUFACTURING PRACTICE (GMP) PADA UMKM PEMPEK XYZ DI KOTA BANDAR LAMPUNG Ayelia Sheptia Ahmadila; Otik Nawansih; Wisnu Satyajaya; Esa Ghanim Fadhallah; Sussi Astuti
Jurnal Agroindustri Berkelanjutan Vol. 5 No. 1 (2026): Vol. 5 No. 1 Tahun 2026
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v5i1.10884

Abstract

Good Manufacturing Practice (GMP) merupakan standar dasar yang harus diterapkan dalam industri pangan untuk menjamin mutu dan keamanan produk yang dihasilkan. Penelitian ini bertujuan untuk menganalisis tingkat penerapan GMP pada UMKM Pempek XYZ di Kota Bandar Lampung berdasarkan 18 aspek yang diatur dalam Peraturan Menteri Perindustrian Nomor 75 Tahun 2010.  UMKM Pempek XYZ memiliki izin edar dari BPOM, LPPOM MUI dan NIB. Penelitian ini menggunakan metode deskriptif dengan pendekatan kualitatif. Pengumpulan data melalui observasi, wawancara, dan studi dokumentasi. Data dianalisis menggunakan metode Gap Analysis untuk menilai tingkat kesesuaian dan Fishbone Diagram untuk mengidentifikasi penyebab ketidaksesuaian. Hasil penelitian menunjukkan bahwa tingkat penerapan GMP pada UMKM Pempek XYZ mencapai 71,92%, yang berarti masih memerlukan perbaikan agar memenuhi standar. Penelitian ini menghasilkan 33 rekomendasi perbaikan yang diharapkan dapat menjadi acuan dalam meningkatkan penerapan GMP di UMKM Pempek XYZ secara berkelanjutan, sehingga dapat membantu UMKM dalam meningkatkan kualitas produk serta menjadi acuan bagi pelaku usaha sejenis yang ingin menerapkan GMP secara optimal.  Kata Kunci: Fishbone Diagram, GAP Analysis, Good Manufacturing Practice,                       Keamanan Pangan, Pempek, UMKM
ANALISIS MODEL BISNIS PADA USAHA UWAW PARFUME DENGAN PENDEKATAN BUSINESS MODEL CANVAS (BMC) dwi anggun; Tanto Pratondo Utomo; Esa Ghanim Fadhallah; Wisnu Satyajaya
Jurnal Agroindustri Berkelanjutan Vol. 5 No. 1 (2026): Vol. 5 No. 1 Tahun 2026
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v5i1.12830

Abstract

Penelitian ini bertujuan menganalisis model bisnis Uwaw Parfume menggunakan Business Model Canvas (BMC) dan memberikan saran pengembangan. Metode yang digunakan adalah deskriptif kualitatif melalui wawancara, observasi, dan dokumentasi. Hasil menunjukkan bahwa usaha ini menerapkan pasar massal dengan keunggulan harga terjangkau, variasi aroma, dan pilihan konsentrasi, menggunakan saluran utama toko fisik dan media sosial, serta menjalin hubungan pelanggan melalui pelayanan dan promo. Pendapatan berasal dari penjualan parfum, didukung sumber daya, aktivitas operasional, dan kemitraan dengan supplier serta franchise, dengan struktur biaya meliputi bahan baku, tenaga kerja, dan operasional. Disarankan pengembangan segmentasi, peningkatan nilai produk, serta pemanfaatan digital untuk memperluas pasar dan meningkatkan kinerja usaha.
PELATIHAN INOVASI DAN KEWIRAUSAHAAN PRODUK PANGAN BERBASIS GEL SURIMI HASIL PERIKANAN BAGI KOMUNITAS CEREBRAL PALSY LAMPUNG Esa Ghanim Fadhallah; Ahmad Sapta Zuidar; Lathifa Indraningtyas; Silaturahmi Widaputri; Agum Fardhansyah; Silvy Amanda Suseno; Wulan Nur Aisyah
Jurnal Pengabdian Kepada Masyarakat Sakai Sambayan Vol. 10 No. 1 (2026): Vol. 10 No. 1, Maret 2026
Publisher : Lembaga Penelitian dan Pengabdian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jss.v10i1.645

Abstract

Komunitas Cerebral Palsy Lampung merupakan kelompok ibu rumah tangga yang memiliki anak dengan kebutuhan khusus di Provinsi Lampung. Kondisi mereka yang harus mendampingi anak dalam aktivitas terapi dan perawatan menyebabkan keterbatasan untuk bekerja secara formal. Oleh karena itu, diperlukan program pemberdayaan yang fleksibel, aplikatif, dan dapat dijalankan dari rumah. Kegiatan ini bertujuan untuk meningkatkan keterampilan anggota komunitas dalam inovasi pengolahan produk hasil perikanan berbasis gel surimi serta membekali mereka dengan dasar kewirausahaan. Target khusus dari kegiatan ini adalah adanya peningkatan pengetahuan dan keterampilan dalam pengolahan hasil perikanan berbasis gel surimi, terciptanya aktivitas ekonomi rumah tangga yang fleksibel, dan dihasilkannya produk pangan inovatif seperti bakso ikan, nugget, dan sosis ikan berbasis gel surimi. Metode yang digunakan mencakup sosialisasi, pelatihan praktik pembuatan produk, pelatihan praktik pengemasan dengan teknik vakum, serta pengenalan strategi pemasaran digital melalui marketplace. Sasaran kegiatan adalah 20 orang anggota Komunitas Cerebral Palsy Lampung. Hasil evaluasi melalui pre-test dan post-test menunjukkan adanya peningkatan signifikan, dari tingkat pengetahuan awal 15–70% menjadi 100% pada seluruh parameter yang diuji, meliputi pengolahan surimi, kandungan gizi, kemasan vakum, hingga pemasaran digital. Peserta juga menyatakan ketertarikan penuh untuk mengembangkan usaha produk pangan olahan berbasis hasil perikanan. Kegiatan ini terbukti efektif dalam memberdayakan komunitas sekaligus memberikan peluang ekonomi baru bagi anggota Komunitas Cerebral Palsy Lampung.
Karakteristik Nata De Cacao Dalam Kemasan Cup Plastik Dan Pendugaan Umur Simpannya Dengan Metode Extended Storage Studies Otik Nawansih; Berti Liansa; Puspita Yuliandari; Susilawati Susilawati; Esa Ghanim Fadhallah
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.
Pengaruh Perbandingan Tepung Terigu dan Daging Ikan Betok (Anabas testudineus) terhadap Sifat Kimia dan Sensori Mi Basah Sussi Astuti; Siti Inayah; Dewi Sartika; Esa Ghanim Fadhallah
Jurnal Ilmiah Pangan Halal Vol. 8 No. 2 (2026): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v8i2.25372

Abstract

Substitution of wheat flour with climbing perch (Anabas testudineus) meat is one of the food diversification efforts to increase the nutritional value of wet noodles, especially protein content. This study aims to determine the best ratio between wheat flour and climbing perch meat in making wet noodles based on chemical and organoleptic characteristics. The study was arranged using a single factor in a Completely Randomized Block Design (RAKL) with four replications. The treatments tested consisted of six ratios of wheat flour (TT) and climbing perch meat (DIB), namely A0 or control (100%:0%), A1 (95%:5%), A2 (90%:10%), A3 (85%:15%), A4 (80%:20%), and A5 (75%:25%). Data were analyzed using analysis of variance, followed by an Honestly Significant Difference (HSD) test at the 5% level. The results showed that treatment A2 with a TT:DIB ratio of 90%:10% was the best treatment. This treatment produced wet noodles with a water content of 50.40%, a protein content of 6.27%, a savory taste score of 3.17, a white color score of 3.10, a non-sticky and chewy texture score of 3.17, and an overall acceptability score of 3.48. Based on these results, climbing perch meat can be used as a substitute for wheat flour at a 10% level to produce wet noodles with better protein content and sensory characteristics that are still acceptable to panelists.
Evaluasi Kadar Air, Kekerasan dan Sensori Crackers dengan Penambahan Tepung Bekatul Beras Putih dan Tepung Kulit Buah Naga Hilma Afifah; Sussi Astuti; Novita Herdiana; Esa Ghanim Fadhallah
Jurnal Ilmiah Pangan Halal Vol. 8 No. 2 (2026): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v8i2.25373

Abstract

The utilization of agricultural by-products for raw materials for crackers can be obtained from a combination of wheat flour, white rice bran and dragon fruit peel. Evaluation of water content, hardness and sensory of crackers with the addition of white rice bran flour (TB) and red dragon fruit peel flour (TKN), as well as determining the best comparison level of TB and TKN according to SNI 2973:2018 is the aim of the research. The research was arranged with a single factor and four replications in a Completely Randomized Block Design (RAKL). The single factor was five comparison levels of wheat flour (TT), white rice bran flour (TB), and red dragon fruit peel flour (TKN), namely 100%:0%:0% (K0 /control), 80%:4%:16% (K1), 80%:8%:12% (K2), 80%:12%:8% (K3), and 80%:16%:4% (K4), analyzed by Anara and BNT test 5%. K4 treatment (80% TT: 16% TB: 4% TKN) is the best treatment with a water content of 3.30%, hardness 4.21 N, crispy texture, non-rancid aroma, slightly bitter taste, pleasant color, and a slightly favorable overall acceptance level, acid insoluble ash content of 0.08%, protein 7.38%, crude fiber 4.47%, and dietary fiber 7.03%. The water, protein, and acid insoluble ash content of crackers have met SNI 2973:2018.
Microbiological, physical and chemical properties of joruk (fermented fish product) with different levels of salt concentration Dyah Koesoemawardani; LULU ULYA AFIFAH; NOVITA HERDIANA; A.S. SUHARYONO; ESA GHANIM FADHALLAH; MAHRUS ALI
Biodiversitas Journal of Biological Diversity Vol. 22 No. 1 (2021)
Publisher : Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13057/biodiv/d220118

Abstract

Abstract. Koesoemawardani D. Afifah LU, Herdiana N, Suharyo AS, Fadhallah EG, Ali M. 2021. Microbiological, physical, and chemical properties of joruk (fermented fish product) with different levels of salt concentration. Biodiversitas 22: 132-136. Joruk is a fermented fish product originated in Ogan Komering Ulu Timur, South Sumatra, Indonesia. The aim of this study was to determine the effect of salt on the microbiological, physical and chemical properties of joruk. This research was arranged in a Randomized Complete Block Design (RCBD), with treatment of salt concentrations at 5%, 10%, 15%, 20%, 25%, and 30% (w/w). The follow-up test used the Least Significance Difference (LSD) at 5%. The result of this study showed that the addition of 10% salt produced the best joruk with the best microbiological and chemical properties as follows: total LAB of 8.75 log cfu/g, total microbes of 13.25 log cfu/g, and total mold of 4.27 log cfu/g, pH of 5.85, total lactic acid of 2.97%, Total Volatile Base (TVB) of 153.05 mgN /100g, and water content of 59.33%. Based on this study, it is concluded that the addition of salt at different concentrations significantly affects the pH, total lactic acid, total lactic acid bacteria (LAB), and water content of joruk.
Prebiotic activity of Lactobacillus casei grown on medium containing of Hylocereus undatus extract and its use in the fermentation of goat’s milk kefir MARIA ERNA KUSTYAWATI; MUKAROMAH EKA NURLITA; ESA GHANIM FADHALLAH; SAMSUL RIZAL
Biodiversitas Journal of Biological Diversity Vol. 23 No. 12 (2022)
Publisher : Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13057/biodiv/d231249

Abstract

Abstract. Kustyawati ME, Nurlita ME, Fadhallah EG, Rizal S. 2022. Prebiotic activity of Lactobacillus casei grown on medium containing of Hylocereus undatus extract and its use in the fermentation of goat’s milk kefir. Biodiversitas 23: 6513-6519. White dragon fruit extract used as a prebiotic source is thought to be an innovative exploration to enhance its application as a synbiotics in food products. This study aims to quantify the prebiotic index and prebiotic activity score for Lactobacillus casei grown on white dragon fruit extract containing media at different concentrations. The study was carried out using a completely randomized design (CRD) experimental method with one factor, concentration of white dragon fruit extract (P1-P5) with 5 levels (2, 4, 6, 8, and 10% respectively), and was repeated 3 times. The data were analyzed statistically by ANOVA, if the treatments were significantly different then the LSD test (5%). The result showed that all tested media had a beneficial effect on the growth of L. casei (prebiotic index higher than 1), while they did not support the growth of enteric Escherichia coli (prebiotic index less than 1 or negative). The highest score of prebiotic activity for L. casei was grown on 10%, while the lowest was 2%. The addition of 10% prebiotic extract of white dragon fruit in goat's milk fermentation produced goat's milk kefir with characteristics that met Codex Stand 243-2003 and had a DPPH radical scavenging activity of 55.13%.
Co-Authors , Agustiansyah A.S. SUHARYONO Agum Fardhansyah Agustin Setia Ningsih Ahmad Sapta Zuidar 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 Berti Liansa Billa, Likia Salsa Dameswary, Amarilia Harsanti Dea Meranda Deva Adrifani Prakasa DEWI SARTIKA Dewi, Ni Made Puspa Diki Danar Tri Winanti dwi anggun Dyah Koesoemawardani Dyah Koesoemawardani Dyah Koesoemawardani Erdi Suroso Fahlevi, Frily Aurelia Salshabila 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 Hilma Afifah 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 Lathifa Indraningtyas Likia Salsa Billa Lilik Pujantoro Eko Nugroho LULU ULYA AFIFAH Madi Hartono Maftukh Zaina Luthfiyyah MAHRUS ALI MARIA ERNA KUSTYAWATI Maria Erna Kustyawati Meranda, Dea Mubarik, Depri Muhammad Hibban Fadlurrohman Ayyasy Muhammad Nur MUKAROMAH EKA NURLITA Mulianingsih, Elita Nana Juwita Navisa, Putri Nida Rianda Nabila Ningsih, Agustin Setia Ningtias, Nadila NOVITA HERDIANA Novita Herdiana Novita Herdiana Novita Herdiana Nugroho, Pandu Lintang Nurhidayati Nurhidayati Otik Nawansih 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 Sasmita, Cindy Satriya, Aji Shaffa Audya Nurin Putri Sholeha Tullaila Silaturahmi Widaputri Silaturahmi Widaputri Silvy Amanda Suseno Siti Inayah Sri Hidayati Sri Hidayati Sri Hidayati Subeki Subeki Suharyono AS Susilawati Susilawati Susilawati Susilawati Sussi Astuti 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 Winanti, Diki Danar Tri Wisnu Satyajaya Wisnu Satyajaya Wulan Nur Aisyah Wulan Nur Aisyah Yudistiro, Muhammad Kahfi Kharisma Yuliandari, Puspita Yunita Rachmawati Yusup, Maulid Wahid Zaskia Rahma Andini Zulferiyenni, Zulferiyenni