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Bambang Nurhadi
Universitas Padjadjaran
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Dampak Pemberian Mikroenkapsulasi Minyak Ikan dalam Pakan terhadap Kolesterol Darah dan Performa pada Domba Ganesha Ade Riemas; Iman Hernaman; Diky Ramdani; Bambang Nurhadi
Jurnal Agripet Vol 21, No 1 (2021): Volume 21, No. 1, April 2021
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v21i1.16627

Abstract

ABSTRAK. Tujuan penelitian ini untuk mengukur seberapa besar pengaruh minyak ikan yang sudah terenkapsulasi terhadap kolesterol darah dan performa pada Domba. Penelitian telah dilakukan di Sub Unit Pelayanan Pengembangan Pembibitan Ternak Domba dan Kambing (SUPPPTDK) Bunihayu, Subang pada tanggal 20 Januari 2020 sampai 27 Maret 2020. Sebanyak 18 ekor domba Ekor Tipis jantan dengan bobot 15,990,98 kg dialokasikan ke dalam 3 perlakuan secara acak. Domba tersebut diberi ransum perlakuan yang disuplementasi dengan mikroenkapsulasi minyak ikan sebanyak 0% (P0), 2,5% (P1), dan 5% (P2). Data yang terkumpul dilakukan analisis ragam dan bila hasil berbeda nyata maka dilanjutkan dengan uji Duncan. Hasil menunjukkan bahwa mikroenkapsulasi minyak ikan dapat menurunkan kolesterol darah (P0,05), namun tidak berpengaruh nyata terhadap pertambahan bobot badan, konsumsi dan konversi ransum (P0,05). Penurunan kadar kolesterol terjadi pada kelompok domba dengan perlakuan mikroenkapsulasi sebanyak 2,5% (P1) dan mikroenkapsulasi 5% (P2). Kadar kolesterol darah masing-masing perlakuan berturut-turut adalah 100,70 mg/dl (P0); 96,20 mg/dl (P1); dan 78,76 mg/dl (P2). Rataan yang terbaik pada pertambahan bobot badan, konsumsi bahan kering harian, dan konversi ransum terdapat pada P2 yaitu 63,96 g/hari, 574,13 g/hari, dan 9,08. Hasil penelitian dapat disimpulkan bahwa mikroenkapsulasi minyak ikan dapat menurunkan kolesterol darah, dengan penurunan tertinggi pada pemberian 5%. (The impact of microencapsulation fish oil in feed on blood cholesterols and performance on sheep) ABSTRAK. This study measured the effect of encapsulated fish oil on blood cholesterol and sheep performance. The study was conducted at the Bunihayu Sheep and Goat Breeding Services Bunihayu, Subang on January 20, 2020 to March 27, 2020. A total of 18 male thin-tailed sheep 15.990.98 kg were allocated randomly into 3 treatments. The sheep were given feed supplemented with fish oil microencapsulation of 0% (P0), 2.5% (P1), and 5% (P2). The data were collected and analyzed by analysis of variance and, if the result is significantly different, continued by Duncan's test. The results showed that fish oil microencapsulation decreased blood cholesterol levels (P0.05). However, it did not affect body weight gain, consumption, and feed conversion (P0.05). Decreased levels of cholesterol occurred in the group of sheep with 2.5% microencapsulation (P1) and 5% microencapsulation (P2). Blood cholesterol levels of each treatment were 100.70 mg/dl (P0); 96.20 mg/dl (P1); and 78.76 mg/dl (P2), respectively. Averagely, the highest body weight gain, dry matter intake and feed conversion were found in P2 as much as 63.96 g/day, 574.13 g/day, and 9.08, respectively. The results can be concluded that microencapsulation of fish oil can reduce blood cholesterol, with the highest decrease at the level of 5%.
Optimization of Microwave-Assisted Hydrodistillation from Indonesian White Pepper (Piper nigrum L.) Essential Oils Sekar Widyaningrum; Sarifah Nurjanah; Bambang Nurhadi; S. Rosalinda; Rienoviar Rienoviar
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 14, No 2 (2025): April 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v14i2.362-371

Abstract

Pepper is one of the agricultural commodities that Indonesia widely exports. Pepper can be processed into various products, including essential oils. Pepper essential oil can be extracted using several methods, including the microwave. This method can speed up the essential oil extraction process. Optimization was carried out using the Box-Behnken design using the three independent parameters: solution ratio, time, and microwave power. The upper and lower limits used for the independent variables are solvent amount of 1,350 mL and 750 mL, time of 90 minutes and 60 minutes, and microwave power of 440 watts and 136 watts. The optimal data generated is treatment with a solvent amount of 1,050 mL, 90 minutes, and 440 watts of power, resulting in validation data of 99.046%. The optimal essential oil treatment gives a specific gravity of 0.8281, a refractive index of 1.4824, solubility in ethanol 1:2, acid number 0.739 mg KOH/g, ester number 19.599 mg KOH/g, and a hue value of 186,38 (green). Oil with optimum treatment also has an IC50 antioxidant activity of 32,919.9 ppm. Keywords: Antioxidant; Extraction; Microwave; Pepper; RSM.
Optimization of Maltodextrin Production from Pineapple Stem Waste Using Response Surface Methodology Parlan, Parlan; Nurhadi, Bambang
Teknotan: Jurnal Industri Teknologi Pertanian Vol 19, No 1 (2025): TEKNOTAN, April 2025
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jt.vol19n1.10

Abstract

The enzymatic hydrolysis of starch from pineapple stem waste for maltodextrin production was successfully optimized using Response Surface Methodology (RSM). The study identified enzyme concentration and hydrolysis time as critical factors significantly influencing reducing sugar concentration and DE values. Under the optimal conditions (16 µL enzyme/30 gram of dry starch and 30 minutes hydrolysis time), the model predicted a reducing sugar concentration of 13.9%. However, the experimental validation produced an actual yield of 13.21%. The model RSM demonstrated a reliability level of 95.05% (moderately accurate), with deviations primarily due to experimental variability and model limitations. ANOVA analysis confirmed the model's validity with an R² value of 0.9873, while residual analyses supported its adequacy and predictive accuracy. The 3D surface response analysis highlighted the critical thresholds for optimizing reducing sugar production. This study provides a sustainable solution for valorizing pineapple stem waste into industrially valuable maltodextrin, supporting environmental conservation and the circular economy. Further studies are recommended to investigate the impact of enzyme characteristics, substrate pretreatment methods, and large-scale process validation to enhance the efficiency and commercial viability of maltodextrin production from pineapple stem waste.
Improving the Quality and Shelf Life of Tauco at CV Tauco Cap "Meong" Cianjur Through Thermal Treatment and Formulation Enhancement Parlan; Nurhadi, Bambang; Sukri, Nandi; Saputra, Rudy Adi
International Journal of Business, Economics, and Social Development Vol. 6 No. 3 (2025)
Publisher : Rescollacom (Research Collaborations Community)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46336/ijbesd.v6i3.1006

Abstract

Traditional fermented foods like tauco play a significant role in Indonesian culinary heritage. However, many micro and small enterprises (MSEs) face challenges related to inconsistent product quality and short shelf life. Tauco Cap “Meong,” a local producer in Cianjur, West Java, experiences similar limitations due to spontaneous fermentation, high water activity (Aw), and inadequate thermal treatment. These issues lead to microbial instability and sensory degradation during storage. This community engagement project aimed to optimize tauco production by improving formulation, introducing food-grade preservatives (BTP), and applying controlled thermal processing. The interventions included pH adjustment using 0.75% food acid, Aw reduction through thermal treatment, and the addition of stabilizers such as 0.1% CMC and xanthan gum, followed by hot filling and sealed packaging. Results showed that pH adjustment successfully lowered the pH from 4.6 to 4.3–4.4, shifting the product into a lower-risk microbial category while maintaining favorable color, aroma, and viscosity. Aw was reduced from 0.89 to 0.87 and 0.79 with 15 and 23 minutes of heating, respectively, although over-thickening and darker color were observed in the latter. After 75 days of storage, treated samples showed no phase separation or spoilage, with final Aw at 0.806 and total plate counts (TPC) of 1.5 × 10⁴ CFU/g, significantly lower than untreated controls. Sensory quality, particularly homogeneity and aroma, remained acceptable throughout storage. These improvements demonstrate the feasibility of simple, low-cost technological interventions to extend shelf life and enhance product stability in small-scale fermented food production.
Optimization of Microwave-Assisted Hydrodistillation from Indonesian White Pepper (Piper nigrum L.) Essential Oils Widyaningrum, Sekar; Nurjanah, Sarifah; Nurhadi, Bambang; Rosalinda, S.; Rienoviar, Rienoviar
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 2 (2025): April 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v14i2.362-371

Abstract

Pepper is one of the agricultural commodities that Indonesia widely exports. Pepper can be processed into various products, including essential oils. Pepper essential oil can be extracted using several methods, including the microwave. This method can speed up the essential oil extraction process. Optimization was carried out using the Box-Behnken design using the three independent parameters: solution ratio, time, and microwave power. The upper and lower limits used for the independent variables are solvent amount of 1,350 mL and 750 mL, time of 90 minutes and 60 minutes, and microwave power of 440 watts and 136 watts. The optimal data generated is treatment with a solvent amount of 1,050 mL, 90 minutes, and 440 watts of power, resulting in validation data of 99.046%. The optimal essential oil treatment gives a specific gravity of 0.8281, a refractive index of 1.4824, solubility in ethanol 1:2, acid number 0.739 mg KOH/g, ester number 19.599 mg KOH/g, and a hue value of 186,38 (green). Oil with optimum treatment also has an IC50 antioxidant activity of 32,919.9 ppm. Keywords: Antioxidant; Extraction; Microwave; Pepper; RSM.
Pengaruh variasi metode pengeringan terhadap karakteristik tepung ubi jalar ungu annealing Gina Firgianti; Bambang Nurhadi; Marleen Sunyotodi
Composite : Jurnal Ilmu Pertanian Vol 7 No 1 (2025): Februari
Publisher : University of Insan Cendekia Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37577/composite.v7i1.852

Abstract

Annealing purple sweet potato flour is a type of purple sweet potato flour processed using the annealing starch modification technique. The production of purple sweet potato flour involves a drying process, where the drying method significantly influences the final quality of the annealing purple sweet potato flour. The objective of this study was to determine the optimal drying method for producing annealing purple sweet potato flour with an intense purple color and high anthocyanin content, there by enhancing its physical appearance. The research employed a descriptive method followed by a difference test (t-test). The results indicated that the best drying method was sun drying, which produced purple sweet potato flour with the following characteristics: moisture content of 8.65%, anthocyanin content of 10,899.2 ppm, color intensity values of L 42.42, a* 27.88, and b* -9.02, initial gelatinization temperature of 75.56°C, peak viscosity of 417.75 cP, breakdown viscosity of 20 cP, and setback viscosity of 150.25 cP. Sun drying effectively preserved the deep purple color of the flour, resulting in an attractive appearance.
Co-Authors Agung Rahmadi Agung Rahmadi Almira Vania P. Anas - Anindya Rahmana Fitri Asri Widyasanti Berliana, Annisa Putri Carmencita Tjahjadi Daniel Abdiputra Gunawan Desy Nurliasari Diky Ramdani Edy Subroto Efri Mardawati Elazmanawati Lembong Endah Wulandari Erni Suminar faizal syahmurman Fajar Abhirama Akhsanul Ikhsan Feka Yasmita Pratama Fitri Nurjanah Ganesha Ade Riemas Gina Firgianti Heni Radiani Arifin Iman Hernaman In-In Hanidah Indah Pertiwi Kiki Dwijayanti Kirana, Annisa Indah Mahani Mahani Marleen Sunyotodi Marsetio - Mohammad Djali Muhamad Djali Nandi Sukri Noladhi Wicaksana Nurlita, Afifah Indah Parlan Parlan . Ratih Siswanina Putri Rienoviar Rienoviar Rienoviar, Rienoviar Robi Andoyo Roni kastaman Rossi Indiarto S. Rosalinda S. Rosalinda, S. Saputra, Rudy Adi Sarifah Nurjanah Saripah Hudaya Sekar Widyaningrum Siti Nurhasanah Siti Rakhmah Tenrisui Pakki Siti Rakhmah Tenrisui Pakki Sriwidodo Sriwidodo Sriwidodo Sriwidodo Sumanti Debby Moody SYARIFUL MUBAROK Tensiska, Tensiska Tino Mutiarawati Tita Rialita Wandhani, Fatonah Isnaini Widyaningrum, Sekar Yushini Ayu Laras Ratri Zahrah Eza Arpima Zaida, Zaida Zulfaa Irbah Zain