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All Journal Proceeding International Conference on Information Technology and Business Jurnal Ilmiah Widya Jurnal Keteknikan Pertanian Tropis dan Biosistem agriTECH Jurnal Penelitian Pertanian Terapan Sistemasi: Jurnal Sistem Informasi JURNAL REKAYASA TEKNOLOGI INFORMASI Justek : Jurnal Sains Dan Teknologi Jurnal Teknologi & Industri Hasil Pertanian Humaniora Jurnal Dialektika Informatika (Detika) Sinar Sang Surya: Jurnal Pusat Pengabdian kepada Masyarakat Bulletin of Computer Science Research Journal Of Information System And Artificial Intelligence JSITIK: Jurnal Sistem Informasi dan Teknologi Informasi Komputer JAMAS: Jurnal Abdi Masyarakat Jurnal Riset Sistem dan Teknologi Informasi Jurnal Agroindustri Berkelanjutan

Murhadi Murhadi

Universitas Lampung

Author-ID : 325442

Agriculture, Biological Sciences & Forestry 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 Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Mathematics Mechanical Engineering Physics Social Sciences Other

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KAJIAN AKTIVITAS ANTIBAKTERI PRODUK ETANOLISIS DARI CAMPURAN MINYAK INTI SAWIT (Elaeis quineensis Jacq.) DAN MINYAK BIJI MENGKUDU (Morinda citrifolia L.) Murhadi Murhadi; Suharyono AS Suharyono AS
Jurnal Teknologi & Industri Hasil Pertanian Vol 13, No 2 (2008): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

The objective of this research was to measure antibacterial activities of ethanolysis products that produced through ethanolysis reaction of mixture of palm kernel oil (PKO) and Morinda seeds oil (25:1 and 50:1, w/w) in ethanol solution contained 1% NaOH (v/w based on oil weight) at ratio of 5 : 6 (b/v) and shaken on a shaker (300 rpm, room temp.) for 3, 6, 9 and 12 minutes. Fractionation of ethanolysis products using absolute ethanol (1:3; v/v) and centrifuged at 4.000 rpm for 30 min, yielding Fraction 1 (upper layer) and Fraction 2 (lower layer). Generally, all ethanolysis products showed antibacterial activities against four test bacteria (E. coli, S. aureus, B. cereus and S. enteritidis) at range of d values (mm) from 0,93 (B. cereus; 3 min) up to 3,87 (E. coli; 9 min). Fraction 1 showed the highest antibacterial activity with d values (mm) from 1,20 (B. cereus; 9 min) up to 5,63 (E. coli; 9 min), while Fraction 2 for all treatments had no antibacterial activity, relativelly. Ethanolysis products and its fraction (Fraction 1) were resulted from ethanolysis reaction for 6 and 9 min showed higher antibacterial activities than those for 3 and 12 min. Keywords: Antibacterial activities, ethanolysis product, Morinda seeds oil, PKO

Pelatihan memilih produk pangan sehat, aman dan halal di SMP Kecamatan Trimurjo - Lampung Tengah Murhadi Murhadi; Suharyono AS; Samsul Rizal
SINAR SANG SURYA Vol 6, No 1 (2022): Februari 2022
Publisher : UM Metro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24127/sss.v6i1.1904

ABSTRAK Aspek sehat, aman, dan halal dari makanan, termasuk makanan jajanan dalam kemasan maupun nonkemasan perlu mendapatkan perhatian khusus. Kalangan pelajar juga guru SMP merupakan salah satu lingkungan yang prospektif untuk diedukasi tentang jaminan sehat, aman dan halal dari makanan jajanan kemasan. Tujuan kegiatan pengabdian ini untuk meningkatkan pengetahuan dan keterampilan praktis para guru dan siswa SMP khususnya SMPN 1 dan SMPN 2 Trimurjo Lampung Tengah tentang aspek sanitasi dan keamanan makanan terutama cara memilih makanan yang sehat, aman dan halal. Metode pelaksanaan kegiatan dengan melakukan pretest dan posttest, sosialisasi dan pembekalan materi dengan ceramah dan diskusi, simulasi-simulasi serta praktik memilih makanan yang sehat, aman dan halal secara online via zoom. Hasil pengabdian ini baik pada Tahap 1 (27 Juli 2021) maupun pada Tahap 2 (21 Agustus 2021) secara online tentang hal tersebut telah berjalan sukses dan telah meningkatkan pengetahuan dan keterampilan praktis serta memberi manfaat yang besar bagi seluruh peserta. Hasil Pretest peserta sebelum kegiatan Tahap 1 masih didominasi peserta dengan selang nilai 0 s.d. 50 mencapai 58,54%. Namun setelah dilakukan Posttest setelah mengikuti monitoring dan evaliasi dan pembahasan tugas-tugas pada pelatihan teknis tahap 2 (21 Agustus 2021) secara online via zoom telah terjadi penurunan jumlah peserta pada selang nilai tersebut (0 s.d. 50) menjadi 35,48 persen atau setara terjadi penurunan sebanyak 39,39%. Sebaliknya pada selang nilai 51 s.d. 60, 61 s.d. 70, dan 71 s.d. 80, masing-masing terjadi kenaikan persentase peserta yang sangat mencolok, yaitu: 8,20% (26,83 menjadi 29,03%), 58,61% (12,2 menjadi 19,35%), dan 428,69% (2,44 menjadi 12,9%).Kata Kunci: pangan, sehat, aman, halal, SMP ABSTRACTThe healthy, safe, and halal aspects of food products need special attention. Middle school students and teachers are one of the prospective to be educated about healthy, safe and halal guarantees of food products. The purpose is to improve the knowledge and practical skills of teachers and the students, especially for SMPN 1 and SMPN 2 Trimurjo, Central Lampung about how to choose healthy, safe and halal food. The method is by conducting pretest and posttest, socialization and material provision with lectures and discussions, simulations and the practice of choosing healthy, safe and halal food via online. The results in Phase 1 (July 27 2021) and in Phase 2 (August 21, 2021) via online, have been successful and have increased knowledge and practical skills. The results of the pretest of participants before Phase 1 activities were still dominated by participants with an interval values of 0 to d. 50 reached 58.54%. However, after the Posttest was carried out after participating in the monitoring and evaluation and discussion of tasks in technical training stage 2 (21 August 2021) via online, there has been a decrease of as much as 39.39%. On the other hand, at the interval of 51 to d. 60, 61 s.d. 70, and 71 s.d. 80, respectively, there was a very significant increase in the percentage of participants, namely: 8.20% (26.83 to 29.03%), 58.61% (12.2 to 19.35%), and 428.69% (2.44 to 12.9%), respectively.Keywords: food, healthy, safety, halal

Pengaruh penambahan kacang merah dan ketan hitam terhadap sifat sensori dan gizi minuman berbasis jamur tiram dan wijen hitam[[The effect of the addition of red beans and black glutinous rice on the sensory and nutritional properties of oyster mushroom and black sesame-based drinks] Anisa Yustiana; Siti Nurdjanah; Samsu Udayana Nurdin; Murhadi Murhadi; Dewi Sartika
Jurnal Teknologi & Industri Hasil Pertanian Vol 27, No 2 (2022): 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.v27i2.99-107

One example of a plant-based product is mixed grain-based milk. Mixing various types of grains such as red beans, black glutinous rice, black sesame, and oyster mushrooms is expected to complement the nutritional content and improve the sensory properties of the final product. This research was aimed to determine the effect of the proportion of red beans and black glutinous rice on the mixture of grains and oyster mushrooms on the sensory quality of mixed grain milk and find the best proportion of red beans and black glutinous rice in the mixture of grains and oyster mushrooms that produce plant-based milk with the best sensory quality. This research was conducted in a Randomized Complete Block Design (RCBD) with a single treatment in the form of a comparison of red beans, and black glutinous rice consisting of 6 formulations with 4 replications. Parameters observed were sensory properties (aroma, taste and aftertaste). The sample with the best sensory properties was further analyzed proximate content and amino acid profile. The results showed that addition of red beans and black glutinous rice to plant-based milk on oyster mushrooms and black sesame affected sensory qualities (taste, aroma, and aftertaste). The best treatment was the proportion of 60:30 with a taste score of 7.49 (tends to be savory sweet), an aroma score of 7.73 (tends to be pleasant), an aftertaste score of 7.11 (tends to be normal); a moisture content of 85.29%; a protein content of 1.72%; fat content 0.88%; carbohydrates 11.77%; ash 0.34%; and 61.88 kcal of calories per 100 mL.

Models Of Sustainable Quality To Improve Implementation Of Quality System Of Qualified Enterprise Fitria -; Yulmaini -; Elida Purba; Murhadi -
Prosiding International conference on Information Technology and Business (ICITB) 2017: INTERNATIONAL CONFERENCE ON INFORMATION TECHNOLOGY AND BUSINESS (ICITB) 3
Publisher : Proceeding International Conference on Information Technology and Business

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

The implementation of quality assurance is based on documents, namely academic documents and quality documents. Academic documents as a plan or standard. The academic document contains the direction/policy, vision-mission, educational standards, research, and community service, as well as academic rules. In contrast to academic documents, quality documents as instruments to achieve and meet established standards. The quality documents consist of quality manuals, procedure manuals, work instructions, supporting documents, and forms. [6] University Quality Assurance It is a Stakeholder concept where university quality assurance system is performed on the basis of internal quality assurance, external quality assurance and program implementation permit. Internal quality assurance is quality assurance conducted by university institution in the way that defined by implementing university. The parameters and methods of measuring the results are determined by the college according to its vision and mission. By carrying out internal quality assurance, the higher education institution should conduct an internal evaluation called periodical self-evaluation. Self-evaluation is intended to seek Guidance of Quality Assurance System of Higher Education with continuous quality improvement. Keywords : Quality Assurance System, Achievement, and College.

Pola Sebaran dan Rendemen Hasil Gliserolisis Enzimatis Campuran CPO (Crude Palm Oil) dan PKO (Palm Kernel Oil) Fizzaria Khasbullah; Murhadi Murhadi; Nurleni Kurniawati; Bigi Undadraja; Widia Rini Hartari
Jurnal Penelitian Pertanian Terapan Vol 22 No 3 (2022)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v22i3.2272

The use of oil in the food and non-food industries is increasing with the increasing number of findings on oleochemical synthesis processes that can be applied on an industrial scale. MAGs and DAGs are used as part of fat products and are often associated with other emulsifiers. MAG synthesis can be carried out chemically and enzymatically. The glycerolysis process using lipase enzymes as biocatalysts requires relatively low energy and produces products with better quality. This study uses enzymatic glycerolysis and will observe the distribution pattern of the glycerolysis product which describes the level of completeness of the reaction. The distribution pattern that describes the perfection of the reaction is a distribution pattern that has spots that spread regularly (not random/straight). The experiment was carried out with a single factor and two replications. The data are presented in the form of tables and histograms, then the results are discussed descriptively. Treatment factors, namely the ratio of the mixture of CPO and PKO consisting of 11 ratios of CPO and PKO: 0.2; 0.4; 0.6; 0.8; 1.0; 1,2; 1.4; 1.6; 1.8 and two controls. Based on the observations made, the glycerolysis of a mixture of CPO and PKO in various ratios, produces a pattern of distribution on the TLC plate which is regular and the Rf (Retardation factor) value shows that from closest to furthest are MAG, DAG, ALB, and TAG with Rf 0.01; 0.12; 0.31; 0.57, respectively. The highest MAG yield was produced by the results of glycerolysis of CPO control (83.90%) followed by PKO control (74.90%) and a mixture of CPO-PKO with a ratio of 0.8 (73.71%). The highest yield of MAG-DAG was produced by a mixture of CPO-PKO with a ratio of 1.6 (93.21%) followed by CPO control (91.88%) and a ratio of 0.8 (73.71%). Key Word: CPO, enzymatic glycerolysis, MAG, PKO, TLC.

Pengaruh penambahan tepung biji durian sebagai bahan penstabil terhadap kualitas es krim susu kambing etawa [Effect of durian seed flour addition as a stabilizer on the quality of Etawa goat’s milk ice cream] Susilawati Susilawati; Samsul Rizal; Murhadi Murhadi; Muhammad Nur Faza Taqiyyuddin
Jurnal Teknologi & Industri Hasil Pertanian Vol 28, No 1 (2023): 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.v28i1.66-75

Utilization of durian seed flour (DSF) in the manufacture of Etawa goat milk ice cream has the potential to be developed. This study aimed to study the effect of DSF as a stabilizer on the quality of Etawa goat milk ice cream. The study used a completely randomized block design with a single factor in the form of five DSF concentration levels, namely 0, 1.5, 3, 4.5, and 6% with 5 replications and 0.5% gelatin as a control. Parameters of ice cream quality analyzed include physical characteristics such as overrun, melting speed, and emulsion stability and sensory characteristics such as color, texture and overall acceptability. The variance tests were carried out on the research data, followed by the Honest Significant Difference (BNJ) test at the 5% level. The results showed that DSF concentration significantly affected the physical properties of overrun, melting speed, and emulsion stability and affected the sensory characteristics of color, texture, and overall acceptability of Etawa goat's milk ice cream. TDSF concentration of 3% produces goat's milk ice cream with the best characteristics which has an overrun value of 33.40%, melting speed of 25 minutes, 83% emulsion stability with a soft texture, yellowish white color, and protein, fat and total solids content according to SNI no. 01-3713-2018.

PENGEMBANGAN UMKM KERIPIK TALAS DI DESA PUCANG AGUNG UNTUK MENGHADAPI ERA INDUSTRI 4.0 Murhadi, Murhadi; Kurniawan, Ade; Saputra, Sandi; Fitriastuti, Fera Wahyu; Murdiyani, Ivana; Mauza, Afifa; Neny Kennesthy Anggraeni; Wijayanti, Sekar Nutty; Novanti, Neni Tri; Sthil, Triwin; Faiq, Naufal Rifqi
JAMAS : Jurnal Abdi Masyarakat Vol. 1 No. 1 (2023)
Publisher : Forind Press

Pelaksanaan Pengabdian Masyarakat pada kegiatan ini dilakukan di Desa Pucangagung, Kecamatan Bayan dan bekerja sama dengan Usaha Mikro Kecil Menengah (UMKM) yang bergerak dalam bidang produksi makanan keripik talas. Usaha ini belum lama berdiri sehingga dalam kegiatan operasional dan pemasarannya masih dilakukan dengan cara tradisional serta pengelolaan yang kurang profesional, hal ini menyebabkan usaha kurang berkembang. Untuk menunjang kegiatan operasional dan pemasaran yang lebih baik dan memberikan pemahaman serta keterampilan penggunaan digital marketing diperlukan adanya pelatihan. Salah satu bentuk pelatihannya yaitu dengan memberikan bantuan dalam pembuatan akun bisnis media digital di Instagram, beserta cara mengelola akun tersebut secara optimal dan pemberian peralatan yang lebih modern. Selain itu juga memberikan bantuan dalam pembuatan logo dan label kemasan. Luaran yang dihasilkan dalam kegiatan ini yaitu akun Instagram, logo dan label kemasan untuk meningkatkan penjualan, laporan kegiatan, serta artikel ilmiah. Metode yang digunakan adalah dengan memberikan pelatihan dan pendampingan berupa ceramah dilanjutkan dengan diskusi dan praktik pembuatan keripik secara langsung. Hasil yang diperoleh dari kegiatan ini, disarankan untuk dapat ditindaklanjuti sehingga dapat secara efektif dan efisien dalam menunjang proses operasional dan pemasaran yang bisa menjangkau konsumen secara lebih luas dan meningkatkan penjualan.

Pengembangan Media Pembelajaran Interaktif Sistem Tata Surya Menggunakan Metode Multimedia Development Life Cycle Widiati, Wahyu Eka; Murhadi, Murhadi; Saputro, Wahju Tjahjo
Jurnal Rekayasa Teknologi Informasi (JURTI) Vol 7, No 2 (2023): Jurnal Rekayasa Teknologi Informasi (JURTI)
Publisher : Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30872/jurti.v7i2.13426

Sekolah dasar belum banyak menggunakan media pembelajaran sebagai alat bantu pembelajaran. Penelitian ini mengambil obyek penelitian multimedia interaktif pembelajaran tata surya untuk meningkatkan prestasi belajar siswa pada mata pelajaran Ilmu Pengetahuan Alam. Penelitian ini menggunakan metode Multimedia Development Life Cycle. Metode Multimedia Development Life Cycle memiliki 6 tahapan yang dapat diikuti untuk memperoleh hasil yang sesuai, yaitu concept (pengonsepan), design (perancangan), material collecting (pengumpulan bahan), assembly (pembuatan), testing (pengujian), dan distribution (pendistribusian). Hasil uji UI (User Interface) dan UX (User Experience) dari responden bahwa pengembangan media pembelajaran multimedia interaktif yang menarik dan mudah digunakan oleh guru dan siswa sebesar 85.88% artinya sangat layak. Hasil uji learnbility sebesar 83.33% dan pemahaman materi multimedia interaktif yaitu 85.75% yang artinya sangat layak.

DIGITAL SIGNAGE SEBAGAI INFORMASI INTERAKTIF MASJID NURUL IMAN BERBASIS WEB RESPONSIVE Dawis, Aisyah Mutia; Murhadi, Murhadi
Jurnal Riset Sistem dan Teknologi Informasi Vol. 1 No. 1 (2023): Jurnal Riset Sistem dan Teknologi Informasi (RESTIA) Vol. 1 No. 1
Publisher : Universitas Aisyiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30787/restia.v1i1.1072

Information technology is anything that helps humans in creating, changing, storing, communicating or disseminating information. In human life, there are social relationships that cannot be separated from technology, especially information technology media. Presenting information is no longer using print media intermediaries, but has shifted to the use of electronic digital media. Submission of information can be interpreted as an announcement or message conveyed to everyone who is the goal or target of the information in question. This study discusses Digital Signage (announcement information system) which replaces conventional announcement media / wall magazine boards into digital form. This form of Digital Signage is used in computers by connecting to a monitor to display digitally based information in one direction. This announcement information makes the administrators of the Nurul Iman Mosque no longer need to print and paste announcements on the available information boards, but can enter the announcement digitally into the system and then the announcement will automatically appear on the monitor screen available in the Nurul Iman Mosque area. This can make the process of delivering information more effective and efficient when compared to print media as well as more interesting and interactive.

Effect of Adding Jackfruit Dami (Artocarpus heterophyllus) on the Sensory and Chemical Characteristics of Red Dragon Fruit (Hylocereus polyrhizus) Fruit Leather Putri, Ananda Ericka; Murhadi, Murhadi; Herdiana, Novita; Hidayati, Sri
Journal of Tropical Agricultural Engineering and Biosystems - Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol. 12 No. 2 (2024): August 2024
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jkptb.2024.012.02.02

This research explores how the use of jackfruit mesocarp waste can improve the sensory and chemical aspects of red dragon fruit skin, considering the high pectin and fiber content in jackfruit dami, despite its lack of taste and color. Red dragon fruit is added to compensate for this deficiency. The research used a Completely Randomized Block Design with five comparisons of red dragon fruit and jackfruit dami: 100% : 0%, 75% : 25%, 50% : 50%, 2% : 75%, and 0% : 100%, each tested in five repetitions. The analysis carried out included testing data homogeneity with the Bartlett test, followed by the Tuckey range test, analysis of variance, and the Honest Significant Difference Test (HSD) at a significance level of 5%. This study concluded that the proportion of jackfruit dami significantly influences the sensory (texture, color, aroma, taste, and overall liking) and chemical properties (moisture content, ash content, acidity, vitamin C, and reducing sugars) of the fruit skin. The optimal composition found was a 50:50 mixture of dami jackfruit and red dragon fruit, which produced the desired sensory characteristics (a texture value of 3.87 indicated very elastic, a color value of 3.55 indicated a red color, an aroma value of 3.24 indicated favorable, taste value of 3.11, and overall preference rating of 3.60) and good chemical properties (moisture content 14.09%, ash content 0.88%, pH 4.26, vitamin C content 1.11 mg/g, and reducing sugar content 23.73%).

Co-Authors ., Ponidi A. S., Suharyono Ade Kurniawan Ahmad Sapta Zuidar Aisyah Mutia Dawis Anggoro, Cahyo Anisa Yustiana Anungputri, Pramita Sari Bafana, Fais Abubakar Batubara, Andar Cahyani, Atika Dwi Cahyaningtyas, Fransiska Dyah Ayu Chirzah, Dewi Dedy Aprizal DEWI SARTIKA DEWI SARTIKA Dwiyono, Pangga Cahyo Elida Purba Erdi Suroso Eriska, Sovia Faiq, Naufal Rifqi Fitria - Fitriastuti, Fera Wahyu Fizzaria Khasbullah Ghina, Salma Havita Dwi Anggasari Herdiana, Novita Hermansah, Lutfi Huwae, Hans Andriano Pradana Ike Yunia Pasa Jali, Hasan Jumasa, Hamid Muhammad Karnawati, Rita Agustina Khasanah, Al Lestari, Tri Puji Lindawati, Meitri Mairisa Lestari Maria Erna Kustyawati Maryanti Maryanti Mauza, Afifa Miftahul Huda Muhammad Nur Muhammad Nur Faza Taqiyyuddin Mulyani, Novita Murdiyani, Ivana Neny Kennesthy Anggraeni Nepomuceno, Matthew Ningtyas, Okta Sekar Novanti, Neni Tri Nurleni Kurniawati Prabowo, Hanifah Nur Indhiati Putri, Ananda Ericka Putri, Melinia Ramadhani Ridwan Kurniawan Samsu Udayana Nurdin Samsu Udayana Nurdin Samsul Rizal Sandi Saputra Saputra, Suryanto Ade Shururi, Anindito Fakhri Siti Nurdjanah Sri Hidayati Sri Hidayati Sthil, Triwin Subeki Subeki Suharyono A.S. Suharyono A.S. Suharyono AS Suharyono AS Suharyono AS Suharyono Suharyono Susilawati Susilawati Susilawati, Susilawati Tanto Pratondo Utomo Undadraja, Bigi Wahju Tjahjo Saputro Widia Rini Hartari Widiati, Wahyu Eka Wijayanti, Sekar Nutty Yembuu, Batchuluun Yulmaini Yulmaini Yunggo, Jessica Yuniarti, Lani Zulferiyenni, Zulferiyenni

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