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All Journal Teknotan: Jurnal Industri Teknologi Pertanian Microbiology Indonesia Agrointek Dharmakarya : Jurnal Aplikasi Ipteks Untuk Masyarakat Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian agriTECH Gontor AGROTECH Science Journal Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Chimica et Natura Acta FaST : Jurnal Sains dan Teknologi Jurnal Agercolere Journal of Industrial and Information Technology in Agriculture Indonesian Journal of Halal Research Journal of Applied Science, Engineering, Technology, and Education Community Empowerment Jurnal Kajian Budaya dan Humaniora (JKBH)
Elazmanawati Lembong
Teknologi Pangan, Fakultas Teknologi Industri Pertanian, Universitas Padjadjaran, Jl. Raya Jatinangor KM 21, Sumedang, Jawa Barat 45
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Uji Aktivitas Antibakteri Minyak Akar Wangi Metode Penyulingan Uap Terhadap Escherichia coli dan Pseudomonas aeruginosa Dina Aprilia; Sarifah Nurjanah; Elazmanawati Lembong
Teknotan: Jurnal Industri Teknologi Pertanian Vol 16, No 2 (2022): TEKNOTAN, Agustus 2022
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jt.vol16n2.7

Abstract

Indonesia adalah salah satu negara penghasil minyak atsiri terbesar di dunia. Salah satu tumbuhan yang dapat menghasilkan minyak atsiri yaitu akar wangi. Kegunaan minyak akar wangi tidak jauh dengan kegunaan minyak atsiri pada umumnya, yaitu dapat dimanfaatkan sebagai bahan baku obat-obatan dan kosmetik. Selain itu, minyak atsiri dari tanaman akar wangi juga berpotensi berperan sebagai antioksidan dan antibakteri karena mengandung senyawa terpenoid yaitu eremophilane, eudesmane, dan nootkatone. Penelitian ini bertujuan untuk mengetahui aktivitas antibakteri minyak akar wangi terhadap Escherichia coli ATCC 25922 dan Pseudomonas aeruginosa ATCC 27853. Metode yang digunakan pada penelitian ini yaitu metode difusi sumuran untuk mengetahui diameter daya hambat dengan beberapa konsentrasi minyak akar wangi (20%, 40%, 60%, 80%, dan 100% v/v). Kontrol positif yang digunakan adalah meropenem, sedangkan kontrol negatif yang digunakan adalah n-heksana. Hasil penelitian menunjukan bahwa nilai diameter daya hambat terbesar terdapat pada konsentrasi 80% untuk  E. coli dengan nilai DDH 3,89 mm dan 20% untuk P. aeruginosa dengan nilai DDH 20,61 mm. Oleh karena itu, dapat disimpulkan bahwa pada minyak atsiri akar wangi terdapat aktivitas antibakteri terhadap E.coli dan P. aeruginosa. Kata kunci: antibakteri; diameter daya hambat; minyak atsiri akar wangi; escherichia coli; pseudomonas aeruginosa
KARAKTERISASI SIFAT FISIKOKIMIA ISOLAT PROTEIN SORGUM (Sorghum bicolor (L). Moench) HASIL EKSTRAKSI METODE ENZIMATIS MENGGUNAKAN α-AMILASE Endah Wulandari; Fitry Filianty; Elazmanawati Lembong; Alifa Putti Firdauza
Jurnal Teknologi Pertanian Vol. 23 No. 3 (2022)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (243.64 KB) | DOI: 10.21776/ub.jtp.2022.023.03.2

Abstract

          Sorgum merupakan salah satu serealia sumber karbohidrat yang sering dimanfaatkan sebagai bahan baku industri khususnya dalam bentuk pati. Ekstraksi pati menghasilkan produk samping yaitu protein yang memiliki kandungan protein 3 kali lipat lebih tinggi dari kandungan protein pada biji sorgum. Isolasi protein sorgum dapat dilakukan dengan menggunakan enzim α-amilase. Sifat fisik dan kimia akan memengaruhi sifat produk selama proses pengolahan, penyimpanan dan konsumsi makanan. Sifat fisikokimia tersebut meliputi kadar air, abu, protein, lemak, dan morfologi permukaan granula isolat protein sorgum. Penelitian ini bertujuan untuk mengetahui karakteristik fisikokimia yang dimiliki oleh isolat protein sorgum yang dihasilkan. Penelitian ini dilakukan dengan metode eksperimental yang dilanjutkan dengan analisa secara deskriptif. Penelitian yang dilakukan 2 konsentrasi enzim yang berbeda (30000 U/g dan 53681,6 U/g) dalam waktu hidrolisis yang sama (30 menit). Hasil isolasi protein menggunakan metode enzimatis dengan konsentrasi enzim α-amilase 53681,6 U/g pati, menghasilkan konsentrat protein sorgum dengan kandungan protein 70,96%, serta kadar non-protein seperti kadar air, abu, lemak, dan karbohidrat dengan nilai berturut-turut sebesar 79,72%, 0,68%, 0,15%, dan 5,1% dengan morfologi isolat protein berupa kafirin yang saling menempel erat satu dengan yang lainnya mengelilingi endosperm.           Sorghum is a cereal source of carbohydrates that is often used as industrial material, especially in the form of starch. Extraction of starch produces protein as a by-product which has a protein content of 3 times higher than the protein content of sorghum grain. Isolation of sorghum protein can be done by using the α-amylase enzyme. The physical and chemical properties will affect the product properties during the processing, storage, and consumption of food. The physicochemical properties included water content, ash, protein, fat, and surface morphology of sorghum protein isolate granules. This study aims to determine the physicochemical characteristics of the sorghum protein isolate produced. This research was conducted using an experimental method followed by a descriptive analysis. The experiment was conducted with 2 different enzyme concentrations (30000 U/g and 53681.6 U/g) in the same hydrolysis time (30 minutes). The results of protein isolation using the enzymatic method with α-amylase enzyme concentration of 53681.6 U/g starch, resulted in a protein concentrate of sorghum with a protein content of 70.96%, as well as non-protein content such as water, ash, fat, and carbohydrate content which their values are 79.72%, 0.68%, 0.15%, and 5.1% respectively with the morphology of protein isolates in the form of kafirin which are closely attached to one another around the endosperm
KAJIAN RASIO REFLUKS PADA ISOLASI BEBERAPA SENYAWA MINYAK NILAM (Pogostemon cablin Benth) DENGAN METODE DISTILASI FRAKSINASI Irene June Sidabutar; Asri Widyasanti; Sarifah Nurjanah; Bambang Nurhadi; Tita Rialita; Elazmanawati Lembong
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 8 No 1 (2020): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (914.122 KB) | DOI: 10.29303/jrpb.v8i1.160

Abstract

Minyak nilam yang dihasilkan oleh petani umumnya masih memiliki kualitas yang rendah dikarenakan teknik penanganan panen dan pascapanen yang kurang tepat. Beberapa penelitian telah dilakukan untuk meningkatkan mutu minyak nilam dengan menggunakan metode distilasi fraksinasi. Distilasi fraksinasi merupakan proses pemisahan komponen berdasarkan titik didih senyawa. Penelitian ini bertujuan untuk mengetahui pengaruh rasio refluks terhadap kondisi proses distilasi fraksinasi. Metode penelitian yang digunakan adalah metode eksperimen dengan analisis deskriptif. Penelitian ini dilakukan dengan menggunakan tiga variabel, yaitu rasio refluks 20:1, 30:1 dan 40:1 dengan pengulangan sebanyak dua kali, serta diatur untuk menghasilkan 5 fraksi (cut) pada masing variabel. Parameter yang diukur meliputi bobot jenis, indeks bias, rendemen proses, massa residu, massa hilang dan total lama waktu distilasi. Hasil penelitian menunjukkan perlakuan refluks memberikan pengaruh terhadap kondisi operasi dimana semakin besar rasio refluks yang digunakan maka waktu yang dibutuhkan untuk distilasi fraksinasi juga semakin lama. Kondisi operasi optimal diperoleh pada rasio refluks 20:1. Perolehan lama waktu dan rendemen proses secara berturut adalah 10,9 jam dan 93%. Rasio refluks 20:1 dinilai lebih efisien karena waktu fraksinasi yang lebih singkat serta mampu menghasilkan rendemen yang tinggi.
Antibacterial Activity Test of Indigenous Yeast from Sapodilla Fruit against Staphylococcus aureus and Escherichia coli GEMILANG LARA UTAMA; MUTIARA NABILA; HENI RADIANI ARIFIN; ELAZMANAWATI LEMBONG; TITA RIALITA
Microbiology Indonesia Vol. 13 No. 4 (2019): December 2019
Publisher : Indonesian Society for microbiology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1038.761 KB) | DOI: 10.5454/mi.13.4.1

Abstract

The research aimed to identify indigenous yeast antibacterial activity from sapodilla fruit against Escherichia coli and Staphylococcus aureus, which conducted by experimental methods and followed by descriptive analysis. This study was done by the isolation of indigenous yeast, macroscopic and microscopic identification, yeast identification using RapID Yeast Plus System, antibacterial test by measuring the clear zone diameter, testing of pathogenic bacteria viability against indigenous yeast and identification of organic acid produced by yeast. The results of yeast isolation obtained 1 isolate (Saccharomyces cereviseae 1) from fruit and 3 isolates form sapodilla skin (S.cereviseae 2, Candida famata, and Pichia anomala) which had antibacterial activity against E. coli and S. aureus except C. famata isolates. Isolates with the largest antibacterial activity against E. coli and S. aureus based on the clear zone diameter were S. cerevisiae (2) isolates. The results of organic acid analysis by HPLC found that S.cerevisiae (2) isolate produced the highest organic acid namely acetic acid as much as 2.442 mg mL -1.   Key words : antibacterial, organic acid, sapodilla fruit, yeast
SOSIALISASI APLIKASI TEKNOLOGI PENGOLAHAN KEMBANG GULA BERFLAVOR TEMBAKAU DI DESA DARMAWANGI KECAMATAN TOMO KABUPATEN SUMEDANG Djali, Mohamad; Lembong, Elazmanawati; Wulandari, Endah; Utama, Gemilang Lara
DHARMAKARYA: Jurnal Aplikasi Ipteks untuk Masyarakat Vol 13, No 3 (2024): September : 2024
Publisher : Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/dharmakarya.v13i3.55690

Abstract

Desa Darmawangi merupakan salah satu desa yang berada di Kecamatan Tomo, Sumedang. Desa Darmawangi terkenal sebagai daerah penghasil tembakau. Tembakau merupakan produk pertanian semusim yang tidak termasuk komoditas pangan. Salah satu inovasi kreatif untuk meningkatkan daya guna daun tembakau adalah dijadikan produk olahan pangan yaitu kembang gula berflavor tembakau. Inovasi kreatif ini belum banyak diketahui petani tembakau di Desa Darmawangi sehingga diperlukan sosialisasi potensi daun tembakau untuk pemanfaatannya sebagai bahan olahan pangan khususnya kembang gula. Kegiatan ini dilakukan di Desa Darmawangi Kecamatan Tomo Kabupaten Sumedang. Tujuan dari kegiatan ini adalah untuk melakukan sosialisasi aplikasi teknologi pengolahan kembang gula berflavor tembakau. Metode yang dilakukan pada kegiatan PKM ini adalah kegiatan penyuluhan dan pelaksanaan pre dan post test untuk mengetahui tingkat pemahaman peserta terhadap materi yang diberikan sebelum dan setelah penyuluhan. Hasil dari kegiatan ini adalah meningkatnya pengetahuan masyarakat mengenai teknologi pengolahan kembang gula berflavor tembakau.Darmawangi Village is one of the villages in Tomo District, Sumedang. Darmawangi Village is famous as a tobacco-producing region. Tobacco is a seasonal agricultural product that is not included in food commodities. One of the creative innovations to increase the utility of tobacco leaves is to make processed food products, namely tobacco-flavored confectionery. This creative innovation is not yet widely known by tobacco farmers in Darmawangi Village, so it is necessary to socialize the potential of tobacco leaves for their use as processed food ingredients, especially confectionery. This activity was carried out in Darmawangi Village, Tomo District, Sumedang Regency. The purpose of this activity is to socialize the application of tobacco-flavored confectionery processing technology. The methods used in this PKM activity are counseling activities and the implementation of pre-and post-tests to determine the level of participants' understanding of the material given before and after the counseling. The result of this activity is an increase in public knowledge about tobacco-flavored confectionery processing technology.
The Influence of Temperature and Drying Time on The Physical and Chemical Characteristics of Cocoa Pod Tea Theobroma (Cacao, L.) Lembong, Elazmanawati; Nurhasanah, Siti; Subroto, Edy; Maharani, Dewanti; Fadhillah, Ayesha Nur
Journal of Applied Science, Engineering, Technology, and Education Vol. 6 No. 2 (2024)
Publisher : PT Mattawang Mediatama Solution

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35877/454RI.asci2818

Abstract

Cocoa is one of the plantation products that plays an important role in the Indonesian economic sector because it contains many nutrients that provide health effects on the body, one of which is high antioxidant content. Processing of cocoa shell waste in the food industry can be optimized. One process of utilizing cocoa shell waste is processing it into tea. The drying process affects the resulting cocoa husk tea. In addition, drying temperature also affects the antioxidant content of a food product. The drying process for this research used a food dehydrator. It produces a large driving force of drying air so that it can remove the water content in the ingredients. This research aims to determine the temperature and drying time using a food dehydrator, which produces cocoa husk tea and has characteristics according to Indonesian National Standard (SNI). The research methods used experimental and descriptive analysis. The treatment used in this research employed a food dehydrator temperature, by 50°C, 55°C, 60°C, and 65°C with a drying time of 4.5 hours and 6 hours respectively. The results of this research indicated that the temperature and drying time were 50°C and 4.5 hours to produce cocoa husk tea according to SNI with 8,018% water content and 7,98% ash content.
Training to fulfill economic scale targets for UMKM products in Batujajar Transit Apartment through digital marketing Putri Widyanti Harlina; Adhi Prapaskah Hartadi; Elazmanawati Lembong; Endah Wulandari
Community Empowerment Vol 9 No 12 (2024)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/ce.12113

Abstract

Micro, Small and Medium Enterprises (MSMEs) have a significant role in supporting economic and industrial growth. However, there are still a number of problems that need to be overcome so that MSMEs can make optimal use of technology to increase business efficiency. One of the problems faced by MSMEs is choosing the right e-commerce platform for online promotion and marketing so this service program aims to provide information in the form of counseling and training regarding digital marketing, so that by choosing the appropriate platform, MSMEs can optimize their online marketing strategy. them, reach a more precise target audience, and increase consumer satisfaction. The service method is carried out through lectures, discussions and training regarding digital marketing. The results of the service show that the group of participants who live in Batujajar transit apartments have an increased understanding regarding the importance of digital marketing, which is reflected in the participants' positive feedback during discussion and Q&A section as well as their interest in applying digital marketing concepts in MSME businesses in Batujajar transit apartments. Furthermore, at the end of this service activity, partners can continue to increase awareness of the importance of understanding and mastering knowledge about digital marketing so that they can help MSMEs reach a wider target market, increase product visibility, and increase sales significantly.
Socialization regarding the legality and distribution permits for food products UMKM in Batujajar Transit Apartment, West Bandung Regency Putri Widyanti Harlina; Elazmanawati Lembong; Endah Wulandari; Adhi Prapaskah Hartadi
Community Empowerment Vol 10 No 1 (2025)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/ce.12115

Abstract

In the business world, especially in Micro, Small, and Medium Enterprises (MSMEs), business legality and distribution permits are crucial aspects. Business legality refers to the legal status of a business, while a distribution permit is an official approval from the government to market a product or service. Both not only fulfill legal administrative requirements but also provide benefits and protection to business actors. The purpose of this community service is to socialize the importance of business legality and distribution permits for MSME food products to participants at the Batujajar Transit Apartment in West Bandung Regency. The methods used include lectures, discussions, and socialization related to both aspects. This activity succeeded in increasing participants' understanding of the importance of business legality and distribution permits. This increase is reflected in the positive feedback from participants, who actively asked about the permit processing process and expressed their intention to ensure business legality before launching a product. At the end of the activity, partners showed increased concern for business legality, which is expected to provide protection when marketing products and enhance public trust, allowing MSME businesses to develop further.
Effect of Fermentation on the Phsyco and Functional Properties of Red Sorghum Flour (Sorghum bicolor L.) Lembong, Elazmanawati; Wulandari, Endah; Harlina, Putri Widyanti; Tsalitsu, Syifa
Chimica et Natura Acta Vol 13, No 2 (2025)
Publisher : Departemen Kimia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/cna.v13.n2.57757

Abstract

Modification of red sorghum flour by fermentation method can improve the physical, chemical, and functional properties of the resulting sorghum flour. The purpose of this study was to determine the fermentation time that can affect the physical and functional characteristics of red sorghum flour fermented spontaneous (TSS) and non-spontaneous (TTS). Results indicated that the best treatment was red sorghum flour fermented at 24 hours both spontaneous and non-spontaneous. TSS at 24 hours had a water absorption capacity of 1.04%, oil binding capacity of 1.04%, swelling volume of 7.47%, solubility of 7.57%, initial gelatinization temperature of 76.56oC, peak viscosity of 2855 cP, hot paste viscosity of 2214 cP, breakdown viscosity of 641 cP, cold paste viscosity of 3425 cP, and setback viscosity of 1211 cP. TTS at 24 hours had a water absorption capacity of 1.21%, oil binding capacity of 1.18%, swelling volume of 7.49%, solubility of 8.23%, initial gelatinization temperature of 75.81oC, peak viscosity of 3172 cP, hot paste viscosity of 2600 cP, breakdown viscosity of 572 cP, cold paste viscosity of 5107 cP, and setback viscosity of 2507 cP.
Strengthening the competitiveness of MSMEs at Batujajar transit apartment through financial literacy training Harlina, Putri Widyanti; Lembong, Elazmanawati; Wulandari, Endah
Community Empowerment Vol 10 No 8 (2025)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/ce.14472

Abstract

Micro, Small, and Medium Enterprises (MSMEs) play a crucial role in driving local economies, yet many operators still lack adequate understanding of effective financial management. Low financial literacy often results in difficulties in determining the Cost of Goods Sold (COGS), maintaining simple financial records, and formulating long-term business strategies. This community service program aimed to strengthen the capacity of MSME actors, specifically residents of the Batujajar Transit Apartment, through participatory training. The methodology involved interactive lectures, group discussions, and hands-on practice, integrated with the student Community Service Program (KKN) of Universitas Padjadjaran. The program successfully demonstrated an increase in participant understanding, reflected in their ability to calculate basic COGS, create financial recording formats, and produce relevant Business Model Canvas (BMC) drafts. Evidence of success is visible in the BMC examples developed by the participants. It is expected that this activity will enhance the product competitiveness of the MSMEs through more professional business governance and financial management.
Co-Authors Adhi Prapaskah Hartadi Alifa Putti Firdauza Anisa Fadhila Asri Widyasanti Bambang Nurhadi Debby M Sumanti Devi Nurul Fadilah Dian Kurniati Dina Aprilia Edy Subroto Een Sukarminah Efri Mardawati Endah Wulandari Endah Wulandari Fadhila, Anisa Fadhillah, Ayesha Nur Fetriyuna Fetriyuna Filiant, Fitry Fitry Filiant Fitry Filianty Gemilang Lara Utama Hanaa Rachmawati Sari Harlina, Putri Widyanti Heni Radiani Arifin Husna Muthia In-In Hanidah Irene June Sidabutar Jaluwardhana, Rivan Satria Kendra, Audrey Maharani, Dewanti Mohamad Djali Mooira, Lumongga Muthia, Husna MUTIARA NABILA Nandi Sukri Nazhifa Az-Zahra, Nisrina Novia Dwi Anggraeni Okta Paulia Pratiwi Ramadhani, Abbya Putri Widyanti Harlina Rossi Indiarto Sarifah Nurjanah Siti Nurhasanah Souvia Rahimah Sumanti Debby Moody Tita Rialita Toto Subroto Tri Cahyanto Tsalitsu, Syifa Vira Putri Yarlina Yosini Deliana Zahrah Eza Arpima