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All Journal Proceedings of Annual International Conference Syiah Kuala University - Life Sciences & Engineering Chapter Jurnal Agroindustri Kultivasi Jurnal Hasil Penelitian Industri Industria: Jurnal Teknologi dan Manajemen Agroindustri Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknologi Pertanian Andalas REACTOR : Journal of Research On Chemistry And Engineering Sagu Repong Damar: Jurnal Pengabdian Kehutanan dan Lingkungan Teknologi dan Industri Pertanian Indonesia Jurnal Ilmiah Mahasiswa Pertanian PESARE: Science and Engineering Service Journal Jurnal Pengabdian Mahakarya Masyarakat Indonesia

Murna Muzaifa

Jurusan Teknologi Hasil Pertanian - Universitas Syiah Kuala Banda Aceh

Author-ID : 326890

Agriculture, Biological Sciences & Forestry 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 Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Public Health Other

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PRODUKSI ROTI TAWAR DARI LABU KUNING DENGAN PERSENTASE SUBSTITUSI TEPUNG TERIGU DAN KONSENTRASI EMULSIFIER YANG BERBEDA (Production of Yellow Pumpkin Bread with Different Percentage of Wheat Flour Subtitution and Emulsifier Concentration) Muzaifa, Murna; Rozali, Zalniati Fonna; Rasdiansyah, Rasdiansyah
Jurnal Hasil Penelitian Industri Vol 25, No 2 (2012)
Publisher : Baristand Industri Banda Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (23.353 KB)

Tepung terigu digunakan sebagai bahan baku dalam pembuatan roti.Indonesia hingga saat ini masih mengimpor terigu dalam jumlah besar. Substitusi tepungterigu dengan produk labu kuning sangat mungkin dilakukan karena kaya karbohidrat.Penelitian ini bertujuan untuk mengetahui karakteristik fisikokimia roti tawar yangdisubstitusi sebagian dengan pasta beku labu kuning. Penelitian ini menggunakanRancangan Acak Kelompok (RAK) pola faktorial yang terdiri atas 2 faktor, yaitupersentase substitusi sebagian tepung terigu dengan pasta labu kuning (R1 = 10%, R2 =20%, R3 = 30%, dan R4 = 40%) dan konsentrasi bahan pengemulsi yang digunakan(S1 = 0,5% dan S2 = 1%). Parameter yang diamati meliputi kadar air, kadar abu dankadar betakaroten untuk bahan baku labu kuning, dan analisis kadar abu, kadar air, kadarbetakaroten, rasio pengembangan adonan roti dan volume spesifik untuk roti tawar. Hasilpenelitian menunjukkan bahwa faktor persentase substitusi pasta labu kuning memberikanpengaruh sangat nyata (Pâ¤0,01) terhadap kadar abu dan kadar betakaroten danberpengaruh tidak nyata (P>0,05) terhadap kadar air, volume spesifik dan rasiopengembangan adonan roti tawar. Faktor konsentrasi bahan pengemulsi memberikanpengaruh nyata (Pâ¤0,05) terhadap rasio pengembangan adonan roti tawar danberpengaruh tidak nyata (P>0,05) terhadap kadar air, kadar abu, kadar betakaroten danvolume spesifik roti tawar setelah pemanggangan. Tidak terdapat interaksi keduanya(P>0,05) terhadap semua parameter yang diuji. Semakin tinggi persentase substitusi pastalabu kuning yang digunakan, maka kadar betakaroten pada roti tawar semakin meningkat.Kadar betakaroten tertinggi terdapat pada persentase substitusi pasta labu kuning 40 %.Rasio pengembangan adonan yang lebih tinggi didapatkan pada konsentrasi bahanpengemulsi 1%.

MUTU GULA AREN (Arenga pinnata Merr) DI PASAR KOTA BANDA ACEH (The Palm (Arenga pinnata merr) Sugar Quality In Banda Aceh Market) Muzaifa, Murna; Juanda, Juanda; Rinaldi, Rinaldi
Jurnal Hasil Penelitian Industri Vol 26, No 2 (2013)
Publisher : Baristand Industri Banda Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (23.353 KB)

The aim of this research was to study the quality of arenga palm sugarespecially solid sugar at several markets in Banda Aceh. The research was conducted bysurvey using purposive random sampling method with proportional samples. Five marketschosen are Peunayong, Aceh, Seutui, Kampong Ateuk and Lamnyong. The total number ofpalm sugar traders who spread in the five markets are about 40 peoples. This researchsecured 8 traders as respondents. Needed palm sugar about 1 kilogram for analyses thereal quality. The parameters analyzed include moisture content, insoluble in water, ashcontent and reducing sugar levels. The data analyzed by using histogram and the dataanalysis were made by using SPSS program. The result showed the average moisturecontent and reduced sugar content has met the SNI 01-3743-1995, whereas the insolublematerial and ash content did not have any specifications yet. The average of moisturecontent of the palm sugar were 4,01%, the reduction palm sugar were 7,78%, the insolublematerials were 1,34% and ash content were 2,58%. The palm sugar parameter which mostunspecific materials were the insoluble for 87,5%.

Oil bodies sizes variation analyses of rapeseed in two locations as a novel trait for genetic engineering Rita Andini; Muhammad Ikhsan Sulaiman; Murna Muzaifa; Yulia Dewi Fazlina; Christian Moellers
Kultivasi Vol 20, No 2 (2021): Jurnal Kultivasi
Publisher : Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/kultivasi.v20i2.32595

AbstrakTanaman raps (Brassica napus L.) adalah tanaman penghasil minyak utama di negara dengan iklim dingin seperti di Jerman. Minyak raps (Brassica napus L.) digunakan untuk bahan pangan, biodiesel, dan sebagai pakan ternak. Kandungan minyaknya bisa mencapai 33 – 48%. Tanaman minyak seperti kedelai (Glycine max), raps (Brassica napus L.), bunga matahari (Helianthus annuus) pada umumnya menyimpan kandungan minyaknya dalam suatu organela penyimpanan dikenal dengan ‘oil body’ yang mempunyai diameter antara 0,6 hingga 2,0 µm, tergantung dari spesies tanaman. Peningkatan kandungan minyak merupakan salah satu target pemuliaan di banyak tanaman minyak, termasuk di raps. Tulisan ini menceritakan tentang isolasi ‘oil body’ dari tanaman raps menggunakan metode sentrifugasi, yang dapat mengurangi efek negatif dari n-heksan sebagai zat ekstraktor yang lazim digunakan dalam proses penyulingan minyak. Sebanyak 200 mg benih B. napus L. kultivar ‘Maplus’ digunakan sebagai bahan dalam penelitian ini. Benih berasal dari populasi Double Haploid (DH) yang ditanam di dua lingkungan yang berbeda secara signifikan di Cina dan Jerman. Rata-rata kandungan minyak dari dua populasi juga berbeda, yaitu 49,18% di Cina, dan 56,94% di Jerman. Dalam penelitian ini, ‘oil body’ diisolasi melalui metode sentrifugasi dan distribusinya diamati di bawah mikroskop cahaya. Berdasarkan pengukuran partikel ‘Coulter Counter’, diameter ‘oil body’ pada tanaman raps bervariasi antara 1,03 - 1,07 µm (rata-rata= 1,05 µm) pada genotipe dari Jerman, dan 0,98 - 1,02 µm (rata-rata= 1,00 µm) pada genotipe Cina. Selain itu, studi ini mengkonfirmasi korelasi positif dan sangat signifikan antara ukuran ‘oil body’ dengan kandungan minyak di tanaman raps. Kata Kunci: Coulter Counter, Deutschland, sentrifugasi, tanaman minyakAbstractRapeseed (Brassica napus L.) containing oil content from 33 up to 48% (on 8.5% moisture basis) is the major source of oil plant in many temperate regions, e.g. in Germany. It is mainly applied for cooking, bio-diesels; and animal fodder. Seed plants (soybeen, rapeseed, sunflower) store oil in a storage organelle called oil body whose size varies from 0.6 – 2.0 µm, depending on the plant species. Increasing the oil content is one of the breeding targets in many of oil plants, including in rapeseed. Due to increasing awareness of the environment and the hazardous impact of solvent extraction agents; such as n-hexane (C6H14) on human health, their application in the oil extraction process is slowly being reduced. A more friendly oil extraction method via centrifugation was introduced over the past decade as well as for biotechnological application. Each 200 mg of B. napus L. cv. ‘Maplus’ seeds were applied as material in this study. Seeds originated from the Double Haploid (DH) population grown in two significantly distinct environments in China and Germany. The average of oil content from two populations was also different, namely 49,18% in China, and 56,94% in Germany. In this study, oil bodies were isolated via the centrifugation method and their distribution was observed under the light microscope. Based on the Coulter Counter measurement, the diameter sizes were ranging from 1,03 - 1,07 µm (mean= 1,05 µm) and 0,98 - 1,02 µm (mean= 1,00 µm) in German and Chinese genotypes, respectively. This study confirms a positive and very highly significant correlation between the size of oil bodies and oil content in rapeseed.Keywords: centrifuge, Coulter Counter, Deutschland, oil plant

Kajian Mutu Kimia Bubuk Kopi Espresso Aceh Berdasarkan Rasio Pencampuran Varietas Kopi Arabika dan Robusta dan Teknik Penyangraian Dian Hasni; Murna Muzaifa; Dedy Rahmad; Maulana Insan
REACTOR: Journal of Research on Chemistry and Engineering Vol 2, No 2 (2021): Published in December 2021
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/reactor.v2i2.31

Generally there are two coffee varietes cultivated in Indonesia, known as Arabica and Robusta coffee. Arabica distinctively known for its distinctive quality but limited quantity compared to robusta which is commonly use for commercial coffee production due to its robust productivity. Nowadays, global market demand encourages a huge variety of coffee product, based on coffee such as espresso. The quality of espresso is influence by many factors such as roasting technique and ratio blending of coffee ground. This study aims to determine the influence of blending ratio and roasting techniqus to the chemical compounds of coffee ground and its espresso brewed. This research used Factorial Random Design, consists of 2 factors. First factor is ratio of blending Arabica and Robusta with three levels ratio; B1=70:30; B2=80:20; and B3=90:10). The second factor is roasting technique, consisting of 2 levels of conventional roasting(P1) and torrefacto (P2). Each treatment was repeated 3 replications to obtain 18 units of experiment. Measured parameters are pH of brewed espresso and moisture (%), ash (%), protein (%), lipid (%) and caffeine (%) contents of coffee ground. The results showed that the blending ratio was highly significant (P≤0,01) to the moisture and protein contents of coffee grounds and pH of resulted espresso. The best treatment was obtained from combination of B1P1 treatment (combination blending ratio (70%:30%) and conventional roasting) with 2.00% moisture content, 4.83% ash, 13.04% protein, 10.41% fat, 81.17% carbohydrate and caffeine 1.49%.

Exploration of Pulp and Husk of Gayo Arabica Coffee as Raw Material of Pectin – SWOT, Risk and Chemical Component Analysis Ismail Sulaiman; Murna Muzaifa; Dian Hasni; Julius Munandar
Proceedings of The Annual International Conference, Syiah Kuala University - Life Sciences & Engineering Chapter Vol 5, No 2 (2015): Life Sciences
Publisher : Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (378.681 KB)

Advances in waste management offer huge possibilities for economic and social utilization of residues from coffee production such as the pulp and husk. Coffee pulp are obtained during coffee production around 20-45% of raw material either it processed wet or dry. In Gayo Highland areas, as a centre of Arabica production in Indonesia, coffee production known as semi-drying process where numbers of coffee residues arise up to 40% of total coffee berries. For local farmers pulp and husks often be decompose by burning, whether several alternatives have been attempted individually, either used as fertilizer, livestock feed and compost. However the applications above cover only small number of robust coffee residues. Therefore studies have been conducted to explore possibility to extract pectin from coffee pulp. Implementation of SWOT analysis and Risk Analysis by FMEA gain to enhance the information of strength, weakness, opportunity and threats of extraction pectin from coffee pulp/husks demonstrated that this attempt have higher possibility to be more efficient than others trial for both economically and ecologically. Furthermore, moisture contents, ash and crude fiber are examined from fresh pulp/husk which are stored in room temperatures for 16 days, 24 days and 30 days. The data demonstrated that length of storage up to 30 days has impact on increasing ash (up to 12.66% from 1.38%) and solid fiber contents (up to 28.24% from 2.70%) whilst moisture are decreased (down to 15.51% from 86.08%) which emphasizes that delaying production or prolonging the storage of coffee residues might not have any impact on product quality

IDENTIFIKASI BAKTERI ASAM LAKTAT INDIGENOUS DARI BELIMBING WULUH (Averrhoa bilimbi L.) Murna Muzaifa
Jurnal Sagu Vol 13, No 1 (2014)
Publisher : Universitas Riau

The objective of this study was to identify indigenous lactic acid bacteria from bilimbi. Seven isolates wereselected from bilimbi. Isolates were identified by morphological and biochemical characterictics and theirability to ferment carbohydrates. Three species of lactic acid bacteria from bilimbi were identified, asEnterococcus faecalis, Lactococcus lactis subsp. lactis and Lactobacillus plantarum.Key words: bilimbi, isolate, identification, indigenous, lactic acid bacteria

PERUBAHAN KOMPONEN KIMIA BELIMBING WULUH (Averrhoa bilimbi L.) SELAMA PEMBUATAN ASAM SUNTI Murna Muzaifa
Jurnal Teknologi Pertanian Andalas Vol 22, No 1 (2018)
Publisher : Universitas Andalas

Telah dilakukan penelitian untuk menganalisis perubahan komponen kimia belimbing wuluh selama fermentasi asam sunti. Asam sunti dibuat dalam skala laboratorium dengan merujuk pada pembuatan asam sunti yang dilakukan oleh masyarakat Aceh. Sampling dilakukan pada 3 tahap yaitu sebelum fermentasi, setelah fermentasi awal dan setelah fermentasi lanjutan. Parameter yang dianalisis adalah kadar air, kadar gula reduksi, kadar garam, total asam tertitrasi dan kandungan asam organik. Analisis data dilakukan dengan ANOVA. Hasil penelitian menunjukkan bahwa karakteristik kimia belimbing wuluh mengalami perubahan yang signifikan selama pengolahan belimbing wuluh menjadi asam sunti: kadar air belimbing wuluh segar 95,62 %, mengalami penurunan setelah pengolahan dan pemeraman menjadi 47,73% dan 46,07%. Total asam tertitrasi belimbing wuluh segar 69,08% mengalami penurunan, setelah pengolahan menjadi 17,37% kemudian meningkat kembali setelah pemeraman selama menjadi 21,05%. Kadar gula reduksi belimbing wuluh segar 51,19%, mengalami penurunan setelah pengolahan dan pemeraman menjadi 26,69% dan 19,20%. Kadar garam belimbing wuluh segar 2,84 %, mengalami kenaikan setelah pengolahan dan pemeraman menjadi 36,89 % dan 48,00 %. Asam oksalat merupakan asam organik tertinggi yang terdapat pada belimbing wuluh maupun asam sunti. Seluruh asam organik yang terkandung dalam asam sunti menurun setelah pemeraman kecuali asam laktat.

Apilikasi Matematika Linear Dalam Penyusunan Formulasi Optimum Pencampuran Kopi Arabika Gayo (Coffeea Arabica. L) Dian Hasni; Muhammad Nazawi; Heru Prono Widayat; Murna Muzaifa; Yusya' Abubakar
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 15, No 1 (2023): Vol. (15) No. 1, April 2023
Publisher : Agricultural Faculty

Coffee is an Indonesian commodity that has a high selling price. Gayo Highland is known for arabica coffee plantation site in Aceh, where commonly three local cultivars are cultivated. These are Timtim or Gayo 1, Borbor or Gayo 2 and Ateng Super. All three cultivars complied as specialty coffee with cuptest score 84,50 (Timtim), 85.25 (Borbor) and 85.50 (Ateng Super) and each cultivar has distinctive aroma and flavour. Blending is one common practice before coffee brewing in order to optimize the cupping quality of coffee. This study aims to optimize the total cup test of blended coffee from three local cultivars of arabica coffee over 85 by using simple linear mathematics models. The hypotheses was a predicted cuptest score is equivalent with the laboratory cuptest score. Based on previous research, seven formulations were set up by using three local cultivars. Then two linear models were created based on specific constraints such as attribute score and cultivar ratio. The seven formulations are calculated in two assigned linear models as two replications. First model produced predicted score in between 84,15-85,38 and mean 84,88 whilst second model has a score range 84,07-85,13 with mean 84,80. From all seven formulation, in these two linear models R3 and R7 has predicted cuptest score over 85. By using t-test, there is not significant difference available within the laboratory score and predicted score. It can be said the hypotheses is accepted and these two linear models could be used separately and or intentionally to predict cuptest score of blended coffee before blending is performed.

Pengaruh Penambahan Limbah Pulp Kopi dan Lama Fermentasi Terhadap Mutu Bokasi Donny Heansyah Putra; Murna Muzaifa; Irfan irfan
Jurnal Ilmiah Mahasiswa Pertanian Vol 3, No 1 (2018): Februari 2018
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jimfp.v3i1.5637

Abstrak : Bokasi adalah pupuk organik yang dapat dibuat menggunakan bahan atau limbah organik seperti kotoran hewan, abu sekam, serbuk gergaji dan dedak. Pada daerah penghasil kopi seperti Dataran Tinggi Gayo – Kabupaten Aceh Tengah, pulp kopi merupakan limbah yang sangat potensial untuk dijadikan sebagai bahan baku dalam pembuatan bokasi. Penelitian ini menggunakan Rancangan Petak Terpisah (RPT). Petak utama adalah persentase pulp kopi (A) yang terdiri dari 4 taraf yaitu: A1 =0%, A2 = 15%, A3 = 30%, dan A4 = 45%. Anak petak adalah lama fermentasi (F) yang terdiri dari 3 taraf yaitu F1 = 0 hari, F2 = 10 hari, dan F3 = 16 hari. Bokasi dibuat dengan penambahan mikroorganisme lokal (MOL) sebanyak 2.5% yang dibuat dari limbah buah pepaya, pisang dan air cucian beras. Analisis total mikroba, temperatur, unsur N, dan uji pertumbuhan tanaman dilakukan pada masing-masing satuan percobaan. Hasil penelitian menunjukkan bahwa limbah pulp kopi dapat dimanfaatkan dalam pembuatan bokasi hingga proporsi 30% dari jumlah bahan baku bokasi. Hal ini dapat dilihat dari tingginya jumlah mikroba (21,30 CFU/ml), unsur N (1.19%), unsur C, Rasio C/N, Temperatur, Ph, dan suhu akhir fermentasi bokasi (31.53oC). Selain itu, berdasarkan uji pertumbuhan tanaman, proporsi ini juga lebih baik dibandingkan dengan satuan percobaan lainnya, bokasi standard, maupun top soil.THE EFFECT OF ADDITION OF COFFEE PULP AND OLD FERMENTATION ON QUALITY OF BOKASI Abstract : Bokashi is an organic fertilizer that can be made using organic materials or wastes such as animal waste, husk ash, sawdust and bran. In coffee-producing areas like the Gayo Highlands - Central Aceh District, coffee pulp is a potential waste to be used as a raw material for bokashi making. This research used Split Plot Design. The main plot was the percentage of coffee pulp (A) consisting of 4 levels which were A1 = 0%, A2 = 15%, A3 = 30%, and A4 = 45%. The subplot was the fermentation length (F) consisting of 3 levels which were F1 = 0 days, F2 = 10 days, and F3 = 16 days. Bokashi was made with the addition of local microorganisms (MOL; 2.5%) which was made from papaya fruit waste, banana and rice washing water. Total microbial analysis, temperature, N elements, and plant growth test were performed on each experimental unit. The results showed that coffee pulp waste can be utilized in bokashi making up to 30% proportion of bokashi raw material amount. This can be seen from the high number of microbes (log 21,30 CFU/ml), N elements (1.19%), elements C, Ratio C/N, pH, temperatur and the final temperature of bokashi fermentation (31.53 °C). In addition, based on plant growth test, this proportion is also better than other unit of experiment, standard bundle, and top soil.

KUALITAS SENSORIS DAN AKTIVITAS ANTIOKSIDAN KUE BAWANG YANG DIPERKAYA PASTA UMBI BIT MERAH (Beta vulgaris L.) Rohaya, Syarifah; Asiah, Ida; Muzaifa, Murna
Jurnal Agroindustri Vol. 13 No. 2 (2023): November 2023
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.13.2.176-189

Shallots crisp is one type of traditional Indonesian food that is favoured by the wider community. Currently, public awareness of healthy food is increasing, including in choosing snacks. Red beetroot is a tuber plant that has the advantage of being a natural coloring agent and a source of antioxidants. Aims of this study were to determine the antioxidant activity and sensory test of shallots crips with the addition of beetroot paste at various concentrations. This study used a non-factorial Completely Randomized Design. The treatment used was making shallots crips using 200 g of flour added with a concentration of beetroot paste with a concentration of F1=20%, F2=30%, F3=40%, F4=50%, and F5=60%. Repetition was carried out 3 times to obtain 15 trials. The analysis carried out was the hedonic test, the description test on organoleptic including color, aroma, taste and texture as well as testing the antioxidant activity and water content of the Shallots cripss added with red beetroot paste. The results showed that the addition of red beetroot paste had a significant effect (p<0.05) on antioxidant activity, water content, description test and hedonic test for color, aroma, taste and texture. This research recommends F3 treatment as the best treatment alternative considering its antioxidant activity (58.26%); moisture content (3.40%); color description 4.44 (purplish red), onion and beetroot cake aroma description 3.52 (normal/typical), savory taste description 3.27 (normal/typical), texture description 3.29 (normal/typical) and hedonic with a color score of 3.99 (likes), aroma 3.81 (likes), taste 4.27 (likes) and texture 4.10 (likes).

Co-Authors A.A. Ketut Agung Cahyawan W Abubakar, Yusya' Akhmad Baihaqi Anizar Anizar Anna Farida Ar Rasyid, Ulfa Hansri Ashabul Anhar Asiah, Ida Asra, Syafina Astri Winda Siregar Christian Moellers Dedy Rahmad Dian Hasni, Dian Donny Heansyah Putra Faidha Rahmi, Faidha Fardinatri, Intan Diani Hanafi, Ilham Hayati, Durrah Heru Prono Widayat Heru Prono Widayat, Heru Prono Hidayanti, Nori Asri Ismail Sulaiman Jasman, Gita Phonnasari Julius Munandar Karmel, Moehammad Ediyan Raza Martunis - Maulana Insan MMSI Irfan ,S. Kom Muhammad Ikhsan Sulaiman Muhammad Nazawi Muslih, Ali M. Nilda, Cut Normalina Arpi Pohan, Andi Fauzan Rakhmadsyah Prasetyo, Farhan Akmal Rahmad, Dedy Rahmany, Mahathir Ramadhan, Ariz Umar Rasdiansyah Rasdiansyah Rinaldi Rinaldi Rinaldi, Dedi Rita Andini Rita Khathir Rita Khatir Ryan Moulana Syarifah Rohaya Wagianto Wagianto Yulia Dewi Fazlina Yusya Abubakar Yusya' Abubakar Zalniati Fonna Rozali

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