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All Journal agriTECH Jurnal Ilmu Pangan dan Hasil Pertanian Syntax Literate: Jurnal Ilmiah Indonesia Communications in Science and Technology Jurnal Teknologi Pangan dan Hasil Pertanian Jurnal Agritechno Jurnal Abdimas Bina Bangsa Journal of Agritechnology and Food Processing Archive: Jurnal Pengabdian Kepada Masyarakat Tematik Journal of Bioresources and Environmental Sciences Prosiding Seminar Nasional Unimus
Siqhny, Zulhaq Dahri
Staff Pengajar Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Semarang, Indonesia
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Nursing Public Health Social Sciences Other

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Drying kinetics and thermal energy evaluation of Moringa oleifera leaves drying using dehumidification with zeolite Siqhny, Zulhaq Dahri; Sari, Anisa Rachma; Utari, Febiani Dwi; Djaeni, Mohamad
Journal of Bioresources and Environmental Sciences Vol 3, No 1 (2024): April 2024
Publisher : BIORE Scientia Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61435/jbes.2024.19811

Abstract

Moringa Oleifera leaves contain many phytochemical compounds, as the potential source of antioxidants. The leaves must be converted into dried form to extend the shelf life and prevent the nutritional qualities. The lack of a common sun-drying process for Moringa Oleifera leaves is dependent on the weather. But using convective dryers also requires high investment costs and results in very low energy efficiency. One potential option to enhance energy efficiency is lowering the humidity by dehumidification with zeolite. This research aims to evaluate the effect of drying temperature and the weight of adsorbent (zeolite) on drying kinetic and thermal efficiency of Moringa Oleifera leaves drying. Moringa Oleifera leaves were dried under different drying temperatures (30-70℃) and weight of zeolite (0-0.3 kg). The moisture content of Moringa Oleifera leaves and the input-output temperature was recorded to evaluate the moisture reduction and thermal efficiency. Results showed that the Page model can be used to predict the drying time. At the higher drying temperature and higher zeolite weight, moisture reduction and thermal efficiency increased. But the effect of zeolite is only significant in drying at temperatures below 50℃.
Pelatihan Pembuatan Es Krim Daun Kelor sebagai Upaya Diversifikasi Produk Pangan Fungsional di SMK Ibu Kartini Semarang Siqhny, Zulhaq Dahri; Wahjuningsih, Sri Budi; Fitriana, Ika Fitriana; Gunantar, Devy Angga
TEMATIK Vol. 5 No. 2 (2025): Juli
Publisher : Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/tematik.v5i2.12672

Abstract

Kegiatan pengabdian ini bertujuan untuk meningkatkan pengetahuan dan keterampilan siswa SMK Ibu Kartini Semarang dalam mengolah daun kelor menjadi produk pangan fungsional. Pelatihan mencakup teori pascapanen, potensi nutrisi daun kelor, serta praktik pembuatan es krim sebagai bentuk diversifikasi pangan lokal. Metode pelatihan meliputi ceramah interaktif, demonstrasi, dan praktik langsung, yang diikuti oleh 29 siswa. Hasil evaluasi menunjukkan peningkatan signifikan pengetahuan dan keterampilan: pemahaman teknologi pascapanen meningkat dari 58% menjadi 84%, potensi pangan fungsional dari 52% menjadi 80%, dan keterampilan teknis pembuatan es krim dari 40% menjadi 82%. Kegiatan ini menunjukkan potensi untuk replikasi sebagai model edukatif kewirausahaan berbasis pangan lokal.
Pengaruh Suhu Pengeringan terhadap Karakteristik Pengeringan Pasta Spaghetti Umbi Gadung (Dioscorea hispida Dennst) Siqhny, Zulhaq Dahri; Putri, Soraya Kusuma
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 6, No 1 (2022)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v6i1.11596

Abstract

Pemanfaatan umbi gadung masih terbatas karena adanya senyawa antinutrisi seperti sianida. Setelah penghilangan senyawa sianida, umbi gadung dapat diolah menjadi produk pangan alternatif yang kaya karbohidrat seperti pasta spaghetti. Pada produksi pasta spaghetti umbi gadung, pengeringan memegang peranan penting untuk mengurangi kadar air produk dan meningkatkan masa simpan.  Penelitian ini bertujuan untuk mengkaji pengaruh kondisi operasi pengeringan (suhu pengeringan dan formulasi) terhadap kecepatan pengeringan pasta spaghetti umbi gadung. Pasta spaghetti umbi gadung dicetak dengan alat extruder (formulasi protein tepung tinggi, sedang, dan rendah) kemudian dikeringkan dalam alat pengering selama 180 menit. Setiap 15 menit, dilakukan pengujian kadar air secara gravimetri. Pengeringan dilakukan pada suhu 30,50, dan 70℃. Sebagai hasilnya, kenaikan suhu mempercepat proses pengeringan. Formulasi tepung umbi gadung dengan tepung terigu protein rendah memiliki kecepatan pengeringan paling tinggi. Dibutuhkan waktu 6-7 jam untuk memperoduksi pasta spaghetti umbi gadung dengan kadar air rendah.
Water Absorption, Tensile Strength, Cooking Loss of Wet Noodles With Gadung Flour Substitution Using CMC Putri, Soraya Kusuma; Siqhny, Zulhaq Dahri
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 7, No 1 (2023)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v7i1.15332

Abstract

Gadung tubers, as well as gadung flour, can be used to make a variety of alternative processed foods. Flour with a high protein content is required because the protein content affects the texture, particularly the elasticity and crunchiness of the noodles. In addition, the use of CMC in making noodles can make the noodles elastic and not mushy. CMC functions to trap water molecules in the gel structure formed by CMC, so that the resulting noodles become more chewy and elastic. This study aimed to determine the physical properties (water absorption, cooking loss, tensile strength) the noodles using a randomized block design (RBD) with one factorial. The ratio of gadung tuber flour to wheat flour was ranged at four levels, namely 90:10, 80:20, 70:30, 60:40, and 50:50, with the addition of CMC up to 1% of a total weight for an overall mass of 100 g of flour mixture, and three repetitions. Based on the results showed the highest water absorption and cooking loss in the proportion of wheat flour: gadung flour 50: 50, namely 12.365% and 1.07%, respectively, while the highest results in tensile strength were obtained in the proportion of wheat flour: gadung flour 90: 10, namely 0.174Mpa. 
Pengaruh Suhu dan Penambahan Zat Aditif Dietil Eter Terhadap Pembuatan Biodiesel (B35) Dari Minyak Jelantah Irfandy, Fauzan; Siqhny, Zulhaq Dahri
Syntax Literate Jurnal Ilmiah Indonesia
Publisher : Syntax Corporation

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36418/syntax-literate.v10i7.60976

Abstract

Minyak jelantah merupakan limbah rumah tangga yang berpotensi mencemari lingkungan jika tidak dikelola dengan baik. Namun, minyak bekas ini dapat dimanfaatkan sebagai bahan baku alternatif untuk produksi biodiesel, sejalan dengan upaya pengembangan energi terbarukan. Penelitian ini bertujuan untuk mengkaji pengaruh variasi suhu dan penambahan zat aditif dietil eter terhadap karakteristik biodiesel B35 yang dihasilkan dari minyak jelantah. Proses produksi dilakukan melalui reaksi transesterifikasi menggunakan katalis kombinasi CaO-NaOH dengan tiga variasi suhu reaksi yaitu 60°C, 65°C, dan 70°C, serta penambahan dietil eter dengan konsentrasi 0%, 5%, dan 10%. Parameter yang dianalisis meliputi yield biodiesel, densitas, viskositas, nilai kalor, serta kandungan metil ester menggunakan uji GC-MS. Hasil menunjukkan bahwa peningkatan suhu cenderung menurunkan yield biodiesel, tetapi berdampak positif dalam menurunkan densitas dan viskositas serta meningkatkan nilai kalor. Sementara itu, penambahan dietil eter juga terbukti menurunkan densitas dan viskositas serta meningkatkan nilai kalor secara signifikan. Sampel terbaik diperoleh pada suhu 70°C dengan penambahan dietil eter 10%, yang menghasilkan kandungan metil ester sebesar 69,04%. Meskipun demikian, nilai tersebut masih belum memenuhi standar SNI 7182:2015 untuk biodiesel, khususnya terkait kandungan metil ester minimum. Penelitian ini memberikan kontribusi terhadap pengembangan teknologi pemanfaatan limbah minyak jelantah sebagai sumber energi alternatif, serta menawarkan pendekatan optimasi formulasi aditif dan suhu dalam produksi biodiesel dengan karakteristik termodinamika yang lebih baik.
Food Safety Evaluation of Rice Husk Charcoal Production as a Natural Food Colorant: A Good Manufacturing Practices (GMP) Study in Purworejo Regency Wahjuningsih, Sri Budi; Siqhny, Zulhaq Dahri; Azkia, Mita Nurul; Utari, Febiani Dwi
Journal of Agritechnology and Food Processing Vol 5, No 2 (2025)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v5i2.33921

Abstract

Rice husk charcoal powder is traditionally used in Indonesia as a natural black food colorant, offering potential as an eco-friendly additive while valorizing agricultural waste. However, ensuring its food safety is critical for broader market adoption. This study evaluated the safety and production quality of rice husk charcoal powder produced by a small-to-medium enterprise (SME) in Purworejo Regency, Central Java, using a combined Good Manufacturing Practices (GMP) assessment and laboratory testing. GMP compliance was assessed against 18 parameters outlined in the Indonesian Ministry of Industry Regulation No. 75/M-IND/PER/7/2010, scored on a 0–60 scale. Laboratory analyses measured heavy metal content, moisture, ash, pH, and Salmonella contamination. The facility scored 480/1,080 points (44.44%), classified as Category C (Adequate), with key deficiencies in process monitoring, product labeling, documentation, and recall procedures. Major deviations were linked to open-air carbonization and uncovered cooling, while minor deviations included partial personal protective equipment (PPE) use and semi-open storage. Laboratory results confirmed compliance with safety standards, with Pb <0.04 ppm (≤1.0 ppm limit) and negative Salmonella detection. However, moisture content (18.86%) exceeded typical thresholds for dry powdered additives, correlating with suboptimal storage and drying practices. The findings indicate that while the product meets basic food safety requirements, targeted infrastructural upgrades, improved moisture control, formalized SOPs, and enhanced worker training are essential to elevate GMP compliance and support domestic and export market readiness for natural food colorants. 
Sosialisasi Bahan Tambahan Pangan Sebagai Dasar Penguatan Keamanan Pangan pada UMKM Dawet Purworejo Wahjuningsih, Sri Budi; Handajani, Mudjiastuti; Rohadi, Rohadi; Tutuko, Bambang; Pratiwi, MM. Shinta; Transinata, Tatas; Siqhny, Zulhaq Dahri; Azkia, Mita Nurul; Utari, Febiani Dwi
Archive: Jurnal Pengabdian Kepada Masyarakat Vol. 5 No. 2 (2026): Juni 2026
Publisher : Asosiasi Pengelola Publikasi Ilmiah Perguruan Tinggi PGRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55506/arch.v5i2.274

Abstract

Latar Belakang: Dawet ireng merupakan minuman tradisional khas Purworejo yang menggunakan tepung oman sebagai pewarna hitam alami pada butiran cendol. Praktik penggunaan tepung oman yang bersifat tradisional serta potensi penyalahgunaan Bahan Tambahan Pangan (BTP) pewarna menimbulkan isu keamanan pangan pada produk UMKM dawet. Tujuan: Meningkatkan pengetahuan pelaku UMKM Dawet Purworejo mengenai BTP pewarna pangan dan keamanan tepung oman sebagai dasar penguatan sistem keamanan pangan. Metode: Sosialisasi meliputi survei pendahuluan, ceramah interaktif, dan diskusi terkait regulasi BTP pewarna, risiko polisiklik aromatik hidrokarbon (PAH) seperti benzo[a]pyrene pada tepung oman, serta prinsip higiene dan sanitasi pangan. Evaluasi dilakukan menggunakan kuesioner pre-test dan post-test yang dianalisis secara deskriptif. Hasil: Rata-rata skor pengetahuan meningkat dari 32% menjadi 94%, melampaui target peningkatan minimal 50%. Kesimpulan: Sosialisasi terstruktur mengenai BTP pewarna dan tepung oman efektif meningkatkan kapasitas pengetahuan pelaku UMKM dawet dan mendukung penguatan keamanan pangan pada usaha pangan tradisional.
Characteristic Nutritional Composition, Protein Digestibility, and Total Lactic Acid Bacteria of Plant-Based Yogurt from Different Legume Sari, Anisa Rachma; Azkia, Mita Nurul; Fitriana, Ika; Siqhny, Zulhaq Dahri; Putra, Farezha Ilham Raihanda; Sugiharto, Amanda Ridho
agriTECH Vol 46, No 1 (2026)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.111109

Abstract

Several types of local Indonesian legume have the potential to be developed into plant-based milk yogurt, including pigeon peas, soybeans, and mungbeans. However, the protein contained in legume milk is characterized by low digestibility and bioavailability, underscoring the need to combine several types of legume and proper bioprocessing. Fermentation of legume milk by L. bulgaricus and S. thermophilus has been shown to improve the sensory and nutritional value of yogurt. Therefore, this study aims to analyze the nutritional value, protein digestibility, and total LAB of yogurt from a single type of legume (pigeon peas) and a combination (pigeon peas, mungbeans, and soybeans). The experiment used a completely randomized design with one factor, namely the composition of each legume, consisting of 4 treatments and 5 repetitions. The treatment of the study consisted of P1 (pigeon peas), P2 (pigeon peas + mungbeans 1:1), P3 (pigeon peas + soybeans 1:1), and P4 (pigeon peas + mungbeans + soybeans 1:1:1). The results showed that composition of legume type had a significant effect on proximate levels, dissolved protein, protein digestibility, lactic acid, and pH, but not the total lactic acid bacteria LAB of yogurt. The protein content, digestibility, and the soluble protein of legume-yogurt increased by approximately 1.21-1.86%, 0.36-0.44%, and 0.81-1.30%, respectively. In conclusion, yogurt from a single type of legume produced lower proximate levels, dissolved protein, protein digestibility, lactic acid, and low pH, while the combination of two or three types showed higher values for these parameters. Among the combinations, pigeon peas yogurt + soy produced higher proximate, dissolved protein, protein digestibility, lactic acid, as well as lower pH compared to pigeon peas yogurt + mungbeans.
Co-Authors - Haslina Anisa Rachma Sari Azkia, Mita Nurul Bambang Kunarto Bambang Tutuko Devy Angga Gunantar, Devy Angga Dewi Larasati Dian Indudewi Elly Yuniarti Sani Ery Pratiwi Fitriana, Ika fitriana, ika Fitriana, Ika Fitriana Haslina Haslina Ika Fitriana Irfandy, Fauzan M. Djaeni Mita Nurul Azkia Mudjiastuti Handajani Pratiwi, Erry Pratiwi, Ery Pratiwi, MM. Shinta Putra, Farezha Ilham Raihanda Putri, Soraya Kusuma Rohadi Rohadi Sari, Anisa Rachma Setia Budi Sasongko Sri Budi Wahjuningsih, Sri Budi Sri Haryati Sugiharto, Amanda Ridho Tatas Transinata Utari, Febiani Dwi