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All Journal Jurnal Pengabdian Kepada Masyarakat Sakai Sambayan Biology, Medicine, & Natural Product Chemistry Jurnal Penelitian Pertanian Terapan Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) ASEAN Journal of Community Engagement Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Jurnal Agroindustri Berkelanjutan Nemui Nyimah
Otik Nawansih
Dosen Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Lampung
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Industrial & Manufacturing Engineering Medicine & Pharmacology Public Health Social Sciences Other

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PENYUSUNAN DRAFT STANDARD OPERATING PROCEDURE (SOP) PENGOLAHAN KERIPIK PISANG (STUDI KASUS DI SALAH SATU INDUSTRI RUMAH TANGGA KERIPIK PISANG BANDAR LAMPUNG) Haryanto, Didit; Nawansih, Otik; Nurainy, Fibra
Jurnal Teknologi & Industri Hasil Pertanian Vol 18, No 2 (2013): 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 (264.483 KB) | DOI: 10.23960/jtihp.v18i2.%p

Abstract

Standard operating procedure (SOP) is a procedure or steps which is standardized and must be passed to complete a particular work process. Arranging SOP draft is based on a review of Good Manufacture Practice. SOP is made for being a guide line in doing process in an industry. Purposes of this research is arranging SOP draft for home industries of banana chips making, so the product will meet the standard. In this research, drafting standard operating procedure (SOP) of the banana chips industry was begun with observating and recording every detail process. The research was conducted through four steps. Firstly, field observation to observate  process, including sanitation, tools specification, and description about step of processing banana chips. Second step was determining the critical point and optimating the condition. The next step was arranging the SOP draft. The last was the testing of SOP draft. Then the data were compared and discussed descriptively.  The result was a SOP draft which was used as in processing banana chips the products consistenly had meet the standard quality of SNI 01-4315-1996, they include moisture content, ash content, fat content, wholeness, with flavor, aroma, color, and texture.  The analysis data are, Moisture content (0,17%), ash content (1,35%), fat content (27,90%) and wholeness (88,00%). Otherwise the data analysis for banana chips that produce without SOP are, moisture content (0,15%), ash content (1,88%), fat content (39,41%) and wholeness (83,00%). Keywords: standard operating procedure (SOP), banana chips, consistency of quality
PENGARUH KONSENTRASI CaCl2 DAN LAMA PERENDAMAN TERHADAP SIFAT ORGANOLEPTIK KERIPIK PISANG MULI (Musa paradisiaca L.) DENGAN PENGGORENGAN VAKUM (VACUUM FRYING) Nurainy, Fibra; Nurdjanah, Siti; Nawansih, Otik; Hidayat, Rahmad
Jurnal Teknologi & Industri Hasil Pertanian Vol 18, No 1 (2013): 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 (98.893 KB) | DOI: 10.23960/jtihp.v18i1.%p

Abstract

The ripe muli banana is very sensitive to high temperatures, therefore this type banana cannot be fried at normal atmosphere pressur. Therefore , a frying process at low temperature and low pressureis needed. The objective of this research was to determine the best CaCl2 concentration, soaking time, and the interaction between  them in producing the best muli banana cracker using vacuum frying. The factorial experiment was arranged  in a complete randomized block design with three replications. The first factor was the CaCl2 (K) concentration and the second factor was soaking time (T). The CaCl2 concentration consisted of three levels: 1% (K1), 2% (K2), and 3% (K3). The soaking times were 10 minutes (T1), 20 minutes (T2), and 30 minutes (T3). Weight of each sample processed was 2 kg. The sensory evaluation data homogeneity  and additivity were  tested using Bartlet  and Tuckey tests.  Then the data were analyzed using ANOVA, and further analyzed using honest significant difference with significant level of 5%. The best organoleptic properties of vacuum fried muli banana cracker was found on the treatment of  1% CaCl2 soaked for10 minutes (K1L1) with characteristics of typical banana aroma, yellow brownish color, sweet and a little bit sour taste, no after taste, and crunchy. The overall acceptance was favorable. Keywords: CaCl2, cracker, crunchiness, muli banana, vacuum frying
KAJIAN PRODUKSI MINUMAN CAMPURAN SARI WORTEL DENGAN BERBAGAI BUAH Triastuti, Ikrar; Nurainy, Fibra; Nawansih, Otik
Jurnal Teknologi & Industri Hasil Pertanian Vol 18, No 2 (2013): 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 (87.598 KB) | DOI: 10.23960/jtihp.v18i2.%p

Abstract

This research was aimed to find the most preferred fruit  to be mixed with carrot juice, to determine the formulation of carrot and the chosen fruit that give  the best mixed juice, and to elucidate the physical and chemical characteristics of the chosen juice  stored at 10°C for 6 days. The fruits to be chosen were pineapple, orange, red guava, mango, passion fruit. The formulations carrot and the chosen fruit used were 50%: 50%, 60%: 40%, 70%: 30%, 80%: 20%, 90%, 10%, and 100%: 0%. The results showed that the most preferred fruit to be mixed with carrot  was soursop. Selected formula that gave the best sensory properties was 80% carrot : 20% soursop.  This mixed juice  had scores for aroma, taste, color, and overall acceptance of 3 (like slightly), 3.600 (like), and 3.240 (like slightly) . During  6- days of cold storage there was a slight decrease in vitamin C, total soluble solid, and cloud stability, but there was a slight increase in pH. Keywords: carrot, cloud stability, mixed juice, soursoup
Analisis Finansial dan Sensitivitas Usaha Kecil Menengah Dodol Coklat Nurainy, Fibra; Nawansih, Otik; Sitanggang, Merry Monika
Jurnal Penelitian Pertanian Terapan Vol 15, No 3 (2015)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (219.897 KB) | DOI: 10.25181/jppt.v15i3.133

Abstract

This research was purposed to determine financial aspects of chocolate dodol home industry. The result of investment feasibility are reasonable to continue (NPV>0, Net B/C >1,IRR> 22% discount rate and raw?s material (cocoa beans) as many as 10%-50% and the fuel as many as 15%-90 PP< 5 years of economical?s age. The result of sensitivity variable cost increase likes % still reasonable to continue (NPV>0, Net B/C >1,IRR> 22% discount rate and PP< 5 years of economical?s age). Keywords: Chocolate dodol, Financial Analysis, Sensitivity.
Characteristics of liquid sugar from old oil palm trunk sap as affected by processing methods Nurdjanah, Siti; Hasanudin, Udin; Setiyoko, Febri; Yuliandari, Puspita; Nawansih, Otik; Utomo, Tanto Pratondo
Jurnal Teknologi & Industri Hasil Pertanian Vol 29, No 2 (2024): 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.v29i2.190-199

Abstract

The sap of old oil palm trunks contains appreciable sugar, but it has not been considered a potential sugar source. This study aimed to find the best method for producing oil palm liquid sugar that complies with the Indonesian National Standard (SNI) The non-factorial experiment was arranged in a Completely   Randomized Block Design (CRBD) with 6 replications. The treatments were a combination of lime-rotary vacuum evaporation (P1), without lime-vacuum rotary evaporation (P2), lime-atmospheric evaporation (P3); without lime-atmospheric evaporation (P4).  The parameters observed were pH, °brix, reducing sugar, color,  aroma, and overall acceptance. The data were subjected to ANOVA to determine the effects of the treatments and then, continued testing using HSD at α 0,05 for means separation.  The best treatment was found on liquid sugar processed using lime, and atmospheric evaporation with brix of 68.75%, pH of 5.4, moisture content of 17.74, ash content of 0.86%, reducing sugar of 44.31%, sensory score of color, aroma, and overall acceptance were f 3.42 (brownies yellow), 4.4 (like), and 4.04 (like).Keywords: lime, liquid sugar, old oil palm trunk, sensory, vacuum rotary evaporator
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.
APLIKASI TEKNOLOGI FERMENTASI NATA DECOCO UNTUK MEMANFAATKAN LIMBAH AIR KELAPA DI DESA BUNUT PESAWARAN Kustyawati, Maria Erna; Rizal, Samsul; Suharyono, Suharyono; Nawansih, Otik
Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Vol. 2 No. 1 (2023): Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Vol 2 No 1, Maret 2023
Publisher : Agriculture Faculty, Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jpfp.v2i1.6985

Abstract

Kelapa merupakan komoditas penting yang produksinya melimpah di desa Bunut Kecamatan Way Ratai Kab Pesawaran , dengan hasil panen 480 ribu buah per bulan dan menghasilkan 48 ribu kg kopra, serta limbah air kelapa 12,900 L. Alih teknologi fermentasi limbah air kelapa sebagai salah satu solusi yang dapat diterapkan kepada wanita tani. Oleh karena itu kegiatan pengabdian ini bertujuan untuk membuat Nata de Coco melalui teknik fermentasi tradisional karena dapat menggunakan peralatan rumah tangga, kultur starter mudah diperoleh dan murah serta higienitas produk dapat dilakukan dengan pemanasan api. Alih teknologi nata de Coco dapat membantu menambah penghasilan keluarga dan membangun kebersamaan masyarakat desa. Metode penerapan teknologi dengan penyuluhan dan pelatihan yang didahului dengan mengukur kemampuan kognitif peserta melalui pre-test dan post-test. Hasil kegiatan menunjukkan bahwa penyuluhan dan pelatihan alih teknologi fermentasi Nata de Coco secara signifikan meningkatkan kemampuan kognitif peserta. Sebesar 42,5% peserta nilai terendah menurun menjadi 10% setelah pelatihan. Kesimpulan adalah bahwa kelompok wanita tani dapat membuat nata deCoco sebagai alih teknologi fermentasi tradisional pemanfaatan limbah air kelapa. Kemampuan membuat nata deCoco diperoleh melalui penyuluhan dan pelatihan. 
PENGARUH BAURAN PEMASARAN TERHADAP MINAT BELI KONSUMEN PRODUK KERIPIK PISANG ASKHA JAYA (STUDI KASUS PADA INDUSTRI KERIPIK PISANG ASKHA JAYA BANDAR LAMPUNG) Windasari, Eka; Nawansih, Otik; Rasyid, Harun Al; Utomo, Tanto Pratondo
Jurnal Agroindustri Berkelanjutan Vol. 2 No. 1 (2023)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v2i1.7060

Abstract

Minat beli konsumen penting diperhatikan agar usaha industri dapat berkembang. Penelitian ini bertujuan untuk mengetahui pengaruh bauran pemasaran terhadap minat beli konsumen keripik pisang Askha Jaya. Penelitian ini dilakukan dengan cara survey menggunakan kuesioner terhadap 100 responden yang merupakan konsumen keripik Askha Jaya. Data yang didapat dianalisis menggunakan Uji kualitas data, Uji asusmsi klasik, Uji analisis data dan Uji hipotesis menggunakan Uji t dan Uji F Simultan. Hasil analisis Uji t menunjukkan bahwa variabel produk dan tempat berpengaruh secara signifikan terhadap minat beli konsumen, sedangkan variabel harga dan promosi tidak berpengaruh secara signifikan terhadap minat beli konsumen. Kemudian hasil uji F menunjukkan bahwa secara bersama-sama variabel produk, harga, promosi, dan tempat mempunyai pengaruh signifikan terhadap minat beli konsumen produk keripik pisang di Askha Jaya.
PREFERENSI KONSUMEN TERHADAP PENGEMBANGAN PRODUK CAMILAN KOPI Warda, Hanifa; Nawansih, Otik; Yuliana, Neti; Nurdin, Samsu Udayana
Jurnal Agroindustri Berkelanjutan Vol. 2 No. 1 (2023)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v2i1.7136

Abstract

Camilan kopi terbuat dari biji kopi asli yang disangrai dan disalut dengan sirup gula aren. Penggunaan biji kopi yang diolah langsung menjadi camilan membuat produk ini masih perlu dilakukan pengembangan agar dapat lebih diterima konsumen. Penelitian ini bertujuan untuk mengetahui atribut-atribut produk camilan kopi yang dianggap penting dalam pengembangan produk, membuat produk pengembangan guna memperbaiki produk sebelumnya, serta mengetahui preferensi konsumen terhadap camilan kopi. Tahapan dalam penelitian ini yaitu dengan penyiapan kuisioner, uji validitas dan reliabilitas, formulasi produk pengembangan, serta uji kesukaan. Kuisioner dilakukan kepada 30 responden pada survei pendahuluan dan 100 responden pada survei uji kesukaan. Analisis data menggunakan metode importance performance analysis (IPA) dan model sikap fishbein. Hasil survei pendahuluan menunjukkan bahwa kinerja atribut camilan kopi yang masuk ke dalam kuadran I (prioritas utama) adalah tekstur/kerenyahan, mouthfeel, kemudahan untuk ditelan, dan aftertaste. Kuadran II (pertahankan prestasi) yaitu atribut aroma kopi. Kuadran III (prioritas rendah) yaitu rasa pahit kopi. Kuadran IV (berlebihan) yaitu rasa manis gula aren dan aroma gula aren. Formulasi produk pengembangan dilakukan dengan memodifikasi penggunaan biji kopi menjadi ekstrak kopi yang disalut dengan kacang sangrai dan sirup gula aren. Berdasarkan preferensi konsumen melalui uji kesukaan, responden lebih menyukai produk pengembangan camilan kopi dibandingkan dengan camilan kopi yang sudah ada sebelumnya dengan nilai sikap (Ao) sebesar 16,31 yaitu positif.
FORMULASI TEPUNG DAUN KELOR (Moringa oleifera L.) DAN TEPUNG TERIGU TERHADAP MUTU SENSORI, FISIK, DAN KIMIA CUPCAKE Viani, Tri Okta; Rizal, Samsul; Nurdjanah, Siti; Nawansih, Otik
Jurnal Agroindustri Berkelanjutan Vol. 2 No. 1 (2023)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v2i1.7191

Abstract

Cupcake daun kelor pada penelitian ini adalah cupcake yang berbahan baku tepung terigu dengan penambahan tepung daun kelor.  Tujuan penelitian adalah untuk mengetahui pengaruh formulasi tepung daun kelor dan tepung terigu terhadap mutu sensori, fisik, dan kimia cupcake mendekati SNI 01-4309-1996 tentang standar mutu kue basah.  Metode yang digunakan adalah Rancangan Acak Kelompok Lengkap (RAKL) dengan 4 ulangan menggunakan faktor tunggal yang terdiri dari 6 taraf formulasi tepung daun kelor dan tepung terigu yaitu P0 (0%:100%), P1 (5%:90%), P2 (10%:90%), P3 (15%:75%), P4 (20%:80%), dan P5 (25% :75%).  Data yang diperoleh dianalisis secara statistik dengan menggunakan uji Barlett dan Tukey dilanjutkan dengan uji ANOVA dan uji BNT pada taraf 5%.  Hasil penelitian menunjukan bahwa formulasi tepung daun kelor dan tepung terigu terbaik ditemukan pada perlakuan P1 (5%:95%) yang menghasilkan cupcake dengan kadar air sebesar 23,50%, kadar lemak sebesar 16,93%, kadar protein sebesar 16,35%, kadar karbohidrat sebesar 27,37%, kadar abu sebesar 1,35%, kadar serat kasar sebesar 5,40%, warna agak hijau, tekstur lembut, aroma tidak langu khas kelor, aftertaste yang tidak pahit, dan penerimaan keseluruhan yang disukai oleh panelis
Co-Authors Anggraini, Octavia Sopha Damayanti, Sri Ismiyati Dewi Agustina Iryani, Dewi Agustina Didit Haryanto Erdi Suroso Esa Ghanim Fadhallah Faturrohman, Dani Fibra Nurainy Harun Al Rasyid Harun Al Rasyid Herdiana, Novita Hernaeti, Eriyana Ikrar Triastuti Indah, Widoretno Jessica, Dinda Dwi M. Haviz Majidah, Alfi Syahriyah Maria Erna Kustyawati Merry Monika Sitanggang, Merry Monika Mubarik, Depri Nasihin, Khoiru Neti Yuliana Oktabriyana, Tiara Prastiani, Intan Riyanto, Exeldo Samsu Udayana Nurdin Samsul Rizal Sapta Zuidar, Ahmad Sasmita, Cindy Setiyoko, Febri Simparmin br Ginting Simparmin Ginting Siti Hudaidah Siti Nurdjanah Sri Hidayati Sri Ismiyati Damayanti Suharyono Suharyono Susilawati - Sussi Astuti Taharuddin Taharuddin Taharuddin Tanto Pratondo Utomo Teguh Setiawan Udin Hasanudin Viani, Tri Okta Wahyuni, Shelly Warda, Hanifa Wardatul Jannah, Irkhamna Annisa Windasari, Eka Wisnu Satyajaya Yuliandari, Puspita Yuliandri, Puspita Zulferiyenni, Zulferiyenni