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All Journal agriTECH JMM (Jurnal Masyarakat Mandiri) Jurnal Agrotek UMMat SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Tropical Wetland Journal ZIRAA'AH MAJALAH ILMIAH PERTANIAN Jurnal Pengabdian Ilung (Inovasi Lahan Basah Unggul) JOURNAL OF WETLANDS ENVIRONMENTAL MANAGEMENT

Tanwirul Millati

Agricultural Industrial Technology Department, Faculty Of Agriculture, Lambung Mangkurat University, Banjarbaru, Indonesia

Author-ID : 3350254

Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Pengaruh Suhu Penyimpanan pada Gabah Basah yang Baru Dipanen terhadap Perubahan Mutu Fisik Beras Giling Tanwirul Millati; Yudi Pranoto; Nursigit Bintoro; Tyas Utami
agriTECH Vol 37, No 4 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Rice storage on high moisture content and temperatures could accelerate aging process. This research studied the effect of temperature and storage time to changes in the milling quality and color of the milled rice. This study used freshly harvested rough rice of IR 64 varieties with a moisture content of 26.73%, storage temperatures consist of room temperature, 40 °C, 50 °C and 60 °C, and storage time of 0, 2, 4, 6, 8, and 10 days. Observations comprise weight loss and a decrease in grain moisture content, and color quality milled rice. The results showed that the temperature and storage time affects weight loss and decrease moisture content of rough rice, milling quality, and color of the milled rice. The higher temperature and the longer storage, the weight loss and the decreasing moisture content of rough rice increases. Freshly harvested rough rice storage at 40 °C after 6 days showed a relatively large weight loss due to damage of rough rice. The yield and quality of milled rice increased with storage time. Rice color was relatively fixed until the 10th days at room temperature and 40 °C, while stored at 50 °C and 60 °C, the yellowing started after the 4th day and 2nd day respectively. Based on SNI 6128: 2008, water content of milled rice entered the category of quality I, head rice yield on category II and III, while the broken grains and grain groats entered in category II, III, and IV. Temperature and storage time recommended for the storage of freshly harvested rough rice was at 40 °C for 6 days. ABSTRAKSelama penyimpanan gabah terjadi proses pengusangan yang akan mengubah mutu giling dan warna beras. Penyimpanan gabah pada kadar air dan suhu tinggi dapat mempecepat proses penurunan mutu. Penelitian ini mempelajari pengaruh suhu dan lama penyimpanan terhadap kehilangan berat dan penurunan kadar air gabah, perubahan mutu giling dan warna beras selama penyimpanan gabah kering panen. Suhu penyimpanan yang digunakan adalah suhu ruang, 40 °C, 50 °C, dan 60 °C, sedang lama penyimpanan adalah 0, 2, 4, 6, 8, dan 10 hari. Suhu dan lama penyimpanan mempengaruhi kehilangan berat dan penurunan kadar air gabah, mutu giling dan warna beras. Semakin tinggi suhu dan semakin lama penyimpanan, kehilangan berat dan penurunan kadar air gabah semakin besar. Penyimpanan gabah pada suhu 40 °C setelah 6 hari menunjukkan kehilangan berat yang relatif besar, meskipun terjadi peningkatan rendemen dan mutu giling. Berdasarkan SNI 6128:2008, kadar air beras giling masuk pada katagori mutu I, persentase beras kepala masuk pada katagori mutu II dan III, sedangkan butir patah dan butir menir masuk pada katagori mutu II, III, dan IV. Warna beras relatif tetap sampai 10 hari penyimpanan pada suhu ruang dan pada 40 °C, sedang pada suhu 50 °C mulai terjadi penguningan setelah penyimpanan 4 hari dan pada suhu 60 °C setelah 2 hari. Suhu dan lama penyimpanan yang direkomendasikan untuk penyimpanan gabah kering panen adalah pada suhu 40 °C selama 6 hari.

PEMBUATAN RESISTANT STARCH PATI BERAS DENGAN METODE ENZIMATIS DAN FISIK Tanwirul Millati; Nurhayati Nurhayati
Jurnal Agrotek Ummat Vol 7, No 2 (2020): October 2020
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v7i2.2719

Rice is the leading food and a carbohydrate source for most of the world's and Indonesia population, but most rice tends to have a high glycemic index (IG). A product with a low IG is better, not only for people with diabetes but also for healthy people. Resistant starch (RS) functions as a new food ingredient that has a low glycemic index. RS is a part of starch or starch products resistant to digestion when through a gastrointestinal tract. RS has the same physiological effects as dietary fiber, can affect body weight and energy balance, increase lipid excretion to reduce calorie intake and reduce serum lipid levels, zero caloric content so that it can be used as a low-calorie food additive that can control body weight effectively. RS can be made through starch modification by physical treatment (heat treatment), chemical treatment, enzymatic treatment, and a combination of heat and enzymatic. Factors that influence RS's formation include starch properties, starch interactions with other components, processing conditions, heat processes, other treatments, and storage conditions. Therefore, the rice starch modification that contains a lot of RS needs to be known. Rice starch Hydrolysis with the dual enzyme α-amylase and pullulanase (DMT) can increase the highest RS level (51.0%) due to the increased degree of starch crystallinity. High RS results in an increase in gelatinization temperature, ΔH and phase transition temperatures, and a decrease in the speed of starch hydrolysis and weight loss.

PENGOLAHAN LABU KUNING MENJADI BERBAGAI PRODUK OLAHAN PANGAN Tanwirul Millati; Udiantoro Udiantoro; Raihani Wahdah
SELAPARANG Jurnal Pengabdian Masyarakat Berkemajuan Vol 4, No 1 (2020): November
Publisher : Universitas Muhammadiyah Mataram

ABSTRAKKecamatan Daha Selatan kabupaten Hulu Sungai Selatan Kalimantan Selatan merupakan daerah penghasil labu kuning. Selama ini labu kuning hanya dimanfaatkan untuk campuran sayuran dan kue tradisional, seperti nagasari. Untuk meningkatkan nilai tambah dan penganekaragaman pangan lokal berbasis labu kuning dilakukan pelatihan mengenai pengolahan labu kuning. Pengolahan labu kuning dibagi menjadi dua tahap, yaitu pengolahan labu kuning menjadi tepung dan pengolahan tepung labu kuning menjadi cake, kue kering, dodol dan kerupuk. Tujuan dari kegiatan ini adalah memberi ketrampilan dan pengetahuan pengolahan labu kuning kepada masyarakat dengan harapan dapat dikembangkan sebagai sumber ekonomi keluarga. Kegiatan ini diikuti oleh 22 peserta yang mewakili lima desa yang ada di kecamatan Daha Selatan. Hasil kegiatan menunjukkan bahwa masyarakat sangat antusias untuk mengolah labu kuning menjadi beberapa produk olahan karena selain warna produknya menarik (kuning), rasanya enak dan produk olahan bermacam-macam. Produk olahan labu kuning oleh peserta akan diikutkan dalam pameran pembangunan yang diadakan di tingkat provinsi. Kata Kunci: labu kuning; nilai tambah; pangan lokal; penganekaragaman pangan; produk olahan pangan. ABSTRACTDaha Selatan, Hulu Sungai Selatan District, South Borneo is a sub district which produce pumpkin. Thus far, pumpkin is only used as vegetable mixture and traditional cake, such as Nagasari. The added value and diversification of pumpkin-based products can be increased by training in pumpkin processing. There is two step of pumpkin processing. First step is to processed pumpkin into flour and then the flour could be used to made food products such as, cake, cookies, dodol and crackers. The purpose of this activity is to provide the community with skills and knowledge in processing pumpkin with the expectation it can be developed as a source of family economy. This activity was attended by 22 representatives from five villages in Daha Selatan. The result of this activity show the community processed pumpkin with enthusiasm into various products because it has appealing color (yellow) and tastes good, beside that the products could be has more variance. Pumpkin product processed by participant would be included in development exhibition held at the provincial level. Keywords: pumpkin; added value, local food; food diversification; food products.

Introduksi Produksi Gula Aren Kristal Pada Perajin Gula Suka Maju Desa Batu Ampar Kabupaten Tanah Laut Susi Susi; Tanwirul Millati
Jurnal Pengabdian ILUNG (Inovasi Lahan Basah Unggul) Vol 1, No 1 (2021)
Publisher : Universitas Lambung Mangkurat

The development of palm sugar into crystalline palm sugar has the potential to be developed in order to substitute white sugar where the fulfillment is still quite a lot imported. Therefore, to increase the food security of sugar, it can be done by utilizing local palm sugar resources. Palm sugar production technology is quite applicable to be applied in rural areas and can be made from palm sap or palm sugar. The introduction of the processing of crystal palm sugar was carried out in the Suka Maju LSPBM Group with the stages of counseling, production skills training, packaging, hygienic production to obtaining a PIRT legality as Health Office permit. The quality of crystal palm sugar produced from several quality parameters was achieved including the water content of crystal palm sugar ranging from 2.38-2.70%, ash content 0.85-0.99%, sugar content 86.72%, yellowish brown color and in the form of crystals or powder. The crystal palm sugar products produced was under the brand name Sehati. The constraint was limitation of marketing because this product at the local level was still known only for the purpose of making cakes, as well as for the more expensive price of white crystal sugar. Need coaching and better links with related network to open up a better market. From the results of the analysis of the business of producing crystal palm sugar, it is feasible to run with a profit value of Rp. 24,007,100,00, the value of BEP was 892 kg, profitability of 0.55 and business efficiency of Return Cost Ratio (R/C) of 1.55

PENGARUH JENIS KEMASAN TERHADAP KONDISI PENYIMPANAN GABAH KERING PANEN, RENDEMEN GILING DAN BERAS KEPALA Tanwirul Millati; Arief RM Akbar; Susi Susi; Alia Rahmi
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 41, No 1 (2016): PEBRUARI TAHUN 2016
Publisher : Pusat Publikasi Jurnal Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v41i1.325

Aging is a natural and spontaneous phenomenon which occurs during storage of dry grain, involving physical changes and chemical that would alter the quality of the cooking, processing, taste and nutritional value as well as affect the commercial value of rice. Naturally aging takes a long time between 6-12 months so it is less economical. Aging may be accelerated by increasing the grain moisture content and storage temperature. Freshly harvested rough rice contains high moisture content ranging between 21-26% and respiration activity is still high which generate heat that can be accumulated by the packaging, so the grain temperature increases. The purpose of this study was to determine the types of packaging which can increase the temperature and RH storage, milling yield and head rice yield. Grain varieties used are Siam Pandak with five types of packaging, ie black plastic bags, sacks, cans, wood and tarpaulin, and stored for 72 hours. As a control, direct drying grain harvest is used. Observations are including temperature and RH in packaging, milling recovery and head rice yields. The results showed that all types of packaging used can increase the temperature and RH in the packaging than the temperature and RH in storage space. The most high milling recovery obtained from black plastic packaging, while the head rice yields all kinds of packaging meets the quality criteria V ISO 6128-2008 except wood packaging, although based on the percentage of head rice, tarpaulins packaging has the highest head rice.

KUALITAS KIMIA DAGING KERBAU KALIMANTAN SELATAN (Buballus bubalis) PADA EKOSISTEM PEMELIHARAAN BERBEDA Habibah Habibah; Tanwirul Millati; Intan Aulia
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 47, No 1 (2022)
Publisher : Pusat Publikasi Jurnal Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v47i1.6147

This study aims to determine the chemical quality (water content, protein content and fat content) of South Kalimantan swamp buffalo meat in different ecosystems. The research was conducted using survey and laboratory methods. Meat samples were taken from three Slaughterhouses (RPH), RPH Basirih, RPH Martapura and RPH Pelaihari. The samples were then taken to the laboratory to test the chemical quality of buffalo meat. The sample of swamp buffalo meat used was the Longissimus dorsi muscle. The resulting data were analyzed and tabulated based on the maintenance ecosystem, namely the swamp buffalo kept in the swamp ecosystem and the swamp buffalo kept in the terrestrial ecosystem. The data obtained were then grouped and tested using the Independent Samples Test. The results showed that the difference in the buffalo rearing ecosystem did not affect the protein and fat content but had a very significant effect on the water content of the buffalo meat produced (P<0.01).

DIVERSIFIKASI PRODUK OLAHAN UBI ALABIO UNTUK PEMBERDAYAAN EKONOMI MASYARAKAT Tanwirul Millati; Susi Susi; Herliani Herliani; Hemy Sriana
JMM (Jurnal Masyarakat Mandiri) Vol 6, No 1 (2022): Februari
Publisher : Universitas Muhammadiyah Mataram

Abstrak: Ubi Alabio atau uwi (Dioscorea alata L) merupakan tanaman pangan lokal jenis umbi-umbian yang potensial yang dapat dijadikan sebagai bahan pangan alternative dan pangan fungsional. Ubi Alabio mengandung karbohidrat dan protein tinggi tetapi kadar gula rendah. Selain itu beberapa penelitian menyebutkan beberapa manfaat kesehatan ubi Alabio. Namun pemanfaatan ubi Alabio selama ini masih terbatas, biasanya masyarakat mengkonsumsi ubi Alabio hanya dengan menggoreng, merebus/mengukus, atau sebagai campuran dalam sayur. Padahal ubi Alabio dapat diolah menjadi beberapa produk olahan yang lebih menarik dan disukai masyarakat. seperti brownies, roti kukus dan kue kering. Oleh karena itu perlu dikenalkan diversifikasi produk olahan ubi Alabio melalui kegiatan pelatihan kepada masyarakat yang dilaksanakan di desa Murung Asam, Tujuan dari kegiatan ini adalah memberi pengetahuan dan keterampilan kepada mitra tentang nilai gizi, manfaat kesehatan dan diversifikasi pengolahan ubi Alabio kepada masyarakat. Hasil kegiatan menunjukkan bahwa 90% peserta memahami materi yang telah disampaikan dan terampil dalam pengolahan ubi Alabio. Peserta juga sangat puas dengan hasil pelatihan, karena produk olahan ubi Alabio rasanya enak, bergizi dan tampilan produk menarik. Abstract : Ubi Alabio or Uwi (Dioscorea alata L) is a potential local tubers crop that could be used as alternative and functional food. Ubi Alabio contains high carbohydrate and protein but low sugar. Beside that few researches showed some health benefits on ubi Alabio. However ubi Alabio is underutilized which showed with locals just used few methods to consume ubi Alabio such as: fried, boiled or soup ingredient. Even though ubi Alabio could be processed into some product that more interesting for people like brownies, steamed bun and cookies. Therefore, it is necessary to introduce the diversification of processed ubi Alabio products through training activities to the local communities where held in the village of Murung Asam. The purpose of the activity is to provide knowledge and skills to participants about nutrition, health benefit and diversification of processing of ubi Alabio for local communities. The result showed 90% participants understand the subject and already skilled in processing ubi Alabio. Participants were also very satisfied with the results because of the processed product is tasty, nutritious and appealing.

Pelatihan Produksi Sabun Cair dari Crude Palm Oil (CPO) di Desa Jilatan Kabupaten Tanah Laut Dalam Rangka Pencegahan Covid 19 Susi Susi; Arief Rahmad Maulana Akbar; Rini Hustiany; Tanwirul Millati; Alan Dwi Wibowo; Dessy Maulidya Maharani; Agung Cahyo Legowo
Jurnal Pengabdian ILUNG (Inovasi Lahan Basah Unggul) Vol 2, No 2 (2022)
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/ilung.v2i2.6109

Prevention of the COVID-19 virus can be done by regularly washing hands or using hand sanitizer. This step can prevent the COVID-19 virus from sticking to the surface of the skin.. Therefore, the availability of hand washing soap is urgent as an initial step for corona prevention. The availability of hand soap can be provided independently in the community because the liquid laundry soap can be processed with palm oil. It can be an opportunity for the palm oil community to produce and fulfill the needs community. Handling problems by the community in the era of the covid 19 pandemic are related to understanding and insight for preventing Covid 19 from the family environment, one of which is the awareness of washing hands as often as possible using soap. Therefore, knowledge of producing crude palm oil-based liquid soap in communities around oil palm plantations as well as knowledge of the role of palm-based liquid soap for sanitation and entrepreneurial opportunities are good. This community service activity was conducted through counseling and training related to the manufacture of crude palm oil-based liquid soap for the community of oil palm farmers around the Cipta Prima Sejahtera Professional Services Cooperative in Jilatan Village, Tanah Laut Regency. The activity was to provide knowledge about palm oil and liquid soap-based palm oil that are easy to prepare. During the Covid 19 period, hand washing activities are important as a preventive measure, so the availability of liquid soap independently needs to be produced. The evaluation showed that the training participants were very satisfied with this training, gave a very good response regarding the usefulness and sustainability of this community service activity, and hoped that it could be followed up regarding business sustainability.

The Effect of Packaging Type and Temperature on the Characteristics of Habang Seasonings During Storage Dessy Maulidya Maharani; Tanwirul Millati; Dhebora Shofia Hercillena
TROPICAL WETLAND JOURNAL Vol 8 No 2 (2022): Wetland Agricultural Issues
Publisher : Postgraduate Program - Lambung Mangkurat University (ULM Press Academic)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/twj.v8i2.114

The red traditional South Kalimantan cooking spice indicates that the seasoning has a deep red appearance. Although the habang cooking seasoning has a dark red appearance with the main ingredient red chili, this spice does not have a spicy taste but tends to taste sweet. This study aimed to determine the effect of different packaging and storage temperatures on the spice’s characteristics. This study used RBD method with 2 factors and 2 replications. Factor A is packaging variation and B is storage temperature. These observations included chemical tests, total microorganism tests, and sensory tests. Chemical tests and microorganisms were analyzed by the ANOVA and followed by the DMRT. Sensory test data were analyzed by the Kruskal Wallis and followed by the Post Hoc Test. Determination of the best results used the ranking method weighting. The results showed the characteristics were changed during storage. water content, peroxide number, and total microorganisms were increased in line with fat content and pH decreased. Sensitively, Habang cooking spices decreased in aroma, color, and viscosity during storage. The best Habang cooking seasoning was found in the use of cold temperature aluminum foil packaging on the 4th day of storage with a total parameter value of 8,224 and a total value of 30,195, chemical characteristics in the form of the water content of 31.46±0.02, a fat content of 69.67±0, 81, the pH value is 4.26±0.02, and the peroxide value is 3.15±0.06.

Changes in Chemical Composition and Rice Cooking Quality Through the Utilization of Respiration Heat of Freshly Harvested Rice During Storage Tanwirul Millati; Arief Rahmad Maulana Akbar; Susi Susi; Alia Rahmi
Journal of Wetlands Environmental Management Vol 5, No 2 (2017): July-December
Publisher : Center for Journal Management and Publication

This study aims to determine the effect of the type of packaging and storage time on the chemical composition and rice cooking quality by utilizing the respiration generated heat of freshly harvested rice. â€œSiam Pandakâ€ variety of freshly harvested rice stored in black plastic bag and tarpaulin with storage time of 0, 1, 2, 3, 4 and 5 days. The results showed that the accumulation of respiration heat of freshly harvested rice during storage is only capable of raising the temperature in the packaging up to 28 â€“ 31Â°C, slightly higher than room temperature ranging between 26 â€“ 29Â°C. Types of packaging and storage time could increase water absorption capacity, protein and fiber contents; and reduce fat and carbohydrate contents. The increase in water absorption capacity was obtained in black plastic bag with storage time of one day, which amounted to 298.27% (an increase of 27.74% compared to control), the highest protein content with storage time of two days with a protein content of 8.56% (an increase of 7.31% compared to control), fiber content in the tarp packaging with storage time of five days, which amounted to 2.40% (an increase of 96.46% compared to control).

Co-Authors Agung Cahyo Legowo Alan Dwi Wibowo Alia Rahmi Arief Rahmad Maulana Akbar Arief RM Akbar Dessy Maulidya Maharani Dhebora Shofia Hercillena Habibah Habibah Hemy Sriana Herliani Herliani Intan Aulia Nurhayati, Nurhayati Nursigit Bintoro Raihani Wahdah Rini Hustiany Susi Susi Tyas Utami Udiantoro Udiantoro Yudi Pranoto

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