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All Journal Eksergi: Chemical Engineering Journal Journal of Applied Food Technology Conference on Innovation and Application of Science and Technology (CIASTECH) Jurnal Pendidikan Teknologi Pertanian Jurnal Hasi Penelitian Dan Pengkajian Ilmiah Eksakta - JPPIE Jurnal Pengabdian Pada Masyarakat Sewagati SAINTEK
Muhammad Nur Kholis Muhammad Nur Kholis
Program Studi Teknologi Industri Pertanian, Fakultas Sains Dan Teknologi Universitas Darussalam Gontor
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POTENSI BIOMASSA LIMBAH PERTANIAN DALAM PRODUKSI BIOETANOL Kholis, Muhammad Nur; Sari, Maya
Conference on Innovation and Application of Science and Technology (CIASTECH) CIASTECH 2018 "Inovasi IPTEKS untuk mendukung Pembangunan Berkelanjutan"
Publisher : Universitas Widyagama Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (238.802 KB)

Abstract

Kebutuhan energi saat ini masih sangat tergantung pada ketersediaan energi fosil yang bersifat non-renewable di samping menimbulkan permasalahan lingkungan, sehingga perlu dicari bahan bakar alternatif ramah lingkungan serta dapat diperbaharui salah satunya adalah bioetanol. Biomassa limbah industri minyak kayu putih, bonggol jagung, batang tembakau, Jerami padi, kedelai, ampas tebu, tandan kosong kelapa sawit merupakan biomassa lignoselulosa yang berpotensi sebagai bahan baku bioetanol generasi kedua sehingga tidak berkompetisi dengan bahan pangan. Potensi pemanfaatan biomassa limbah pertanian untuk produksi bioetanol karena mengandung selulosa yang tinggi. Proses produksi bioetanol terdiri atas tahap pretreatment, sakaraifikasi, fermentasi, dan pemurnian.
Ekstraksi dan Aplikasi Gelatin Tulang Ikan Tuna pada Permen Jelly Muhammad Nur Kholis; Wendianing Putri Luketsi; Ahmad Alwy Mubarok
Jurnal Pendidikan Teknologi Pertanian Vol 9, No 1 (2023): Februari
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v9i1.42992

Abstract

Sumber bahan utama gelatin berasal dari babi secara hukum tidak diperbolehkan dikonsumsi karena status kehalalannya bagi penduduk muslim. Sehingga diperlukan alternatif bahan baku selain babi salah satunya berasal dari tulang ikan. Saat ini masih menjadi tantangan proses ekstraksi gelatin dengan menghasilkan rendemen yang tinggi dan aplikasi dari gelatin tersebut. Penelitian ini bertujuan untuk menganalisis pengaruh lama perendaman ekstraksi terhadap rendemen dan karakteristik gelatin serta mengaplikasikan gelatin pada produk permen jelly. Ektraski gelatin dilakukan dengan metode asam HCL 4% dengan variasi perendaman 12 jam, 24 jam, dan 48 jam. Karakteristik yang meliputi kadar randemen, uji proksimat kadar protein, kadar air, kadar abu, dan derajat keasaman (pH). Aplikasi gelatin dilakukan pada permen jelly dengan melakukan uji hedonik. Analisis data yang digunakan adalah rancangan acak lengkap (RAL) dengan nilai signifikan sebesar 0.05 (α=5%). Data panelis uji hedonik dianalisis secara deskriptif dengan menggunakan software Microsoft Excel. Hasil penelitian gelatin dengan ekstraksi 48 jam lebih  direkomendasikan karena mampu menghasilkan rendemen terbanyak sebesar 22%, dengan tingkat keasaman (pH) 3.83, kadar air 0.081%, dan protein 85.5%. Uji hedonik menunjukkan penggunaan gelatin ikan tuna ekstraksi 48 jam pada pembuatan permen jelly pada komponen rasa dan tektur lebih disukai karena gelatin ikan memiliki aroma dan tektur yang khas dibandingkan gelatin komersial.The main raw materials for gelatin come from pork and beef. Pork is legally prohibited for consumption due to its halal status for Muslim residents. So we need alternative raw materials other than pork, one of which comes from fish bones. Currently, it is still a challenge in the gelatin extraction process to obtain high yields and applications of the gelatin. This study aims to determine the effect of extraction soaking time on the yield and characteristics of gelatin and to apply gelatin to jelly candy products. Gelatin extraction was carried out by the 4% HCL acid method with variations of soaking for 12 hours, 24 hours, and 48 hours. Characteristics which include yield content, proximal test for protein content, moisture content, ash content, and a physical test in the form of acidity (pH). Gelatin application was carried out on jelly candy by carrying out a hedonic test. The data analysis used was a completely randomized design with a significant value of 0.05 (α=5%). The collected hedonic test panelist data were analyzed descriptively using Microsoft Excel software. The results of research on gelatin with 48 hours of extraction are recommended because it is able to produce the highest yield of 22%, with an acidity level (pH) of 3.83, water content of 0.081%, and protein of 85.5%. The hedonic test showed that the use of tuna fish gelatin extracted 48 hours in the manufacture of jelly candy on the flavor and texture components was preferred because fish gelatin had a distinctive aroma and texture compared to commercial gelatin.
Hidrolisis Enzimatik Gelatin Tulang Ayam Dengan Menggunakan Enzim Bromelin Ilham Prasetyo Utomo; Muhammad Nur Kholis; Wendianing Putri Luketsi
Prosiding Sains dan Teknologi Vol. 2 No. 1 (2023): Seminar Nasional Sains dan Teknologi (SAINTEK) ke 2 - Februari 2023
Publisher : DPPM Universitas Pelita Bangsa

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Abstract

Gelatin adalah bahan tambahan pangan yang banyak digunakan untuk berbagai olahan produk pangan seperti permen jeli, yoghurt, coklat, dan es krim, namun sampai saat ini bahan utama pada pembuatan gelatin kebanyakan dari kulit dan tulang babi yang haram bagi umat Islam. Penelitian ini bertujuan untuk mempelajari pembuatan gelatin halal dari tulang ayam dengan menggunakan enzim bromelin dan mempelajari mutu dari gelatin yang dihasilkan. Pembuatan gelatin dilakukan dengan cara hidrolisis menggunakan enzim bromelin dengan konsentrasi 0,5% dan 1% dengan lama waktu ekstraksi 4 dan 6 jam. Data yang diperoleh akan dianalisis menggunakan Analysis of variance (ANOVA) dan dilanjutkan dengan uji Duncan's Multiple Range Test (DMRT) pada tingkat kepercayaan 5%. Hasil yang didapatkan pada gelatin tulang ayam adalah rendemen 2,6586%, kadar air 5,1753%, kadar abu 1,2837%, dan kadar protein 25,73%.
Workshop Fillet, Produksi Gelatin Ikan, dan Pembentukan Kawasan Binaan ITS di Pesisir Pacitan Selatan Atmaja, Lukman; Santoso, Mardi; Prasetyoko, Didik; Kholis, Muhammad Nur
Sewagati Vol 8 No 1 (2024)
Publisher : Pusat Publikasi ITS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12962/j26139960.v8i1.77

Abstract

Nelayan yang memakai pelabuhan Tamperan Pacitan ini ada yang masuk dalam katagori nelayan tradisional lokal dan ada nelayan-nelayan yang lebih modern dan pendatang. Hasil tangkapan laut normalnya dijual ditempat sebagai ikan segar, dikirim ke kota-kota lain, dan dijual ke industri perikanan lokal untuk dijadikan makanan olahan. Ikan segar yang dijual tersebut sebenarnya bisa dijadikan fillet dengan harga jual lebih tinggi, sedangkan industri perikanan tadi telah menghasilkan limbah perikanan yang sebenarnya bisa dikonversi menjadi gelatin yang luas dipakai di industri-industri makanan dan farmasi. Kegiatan utama pengabdian masyarakat ini adalah a) workshop pembuatan fillet, b) ekstraksi gelatin dari limbah perikanan, dan c) pembentukan Kawasan Binaan ITS. Kegiatan ini diikuti hingga tuntas oleh 20 UMK yang berlokasi di pesisir selatan Kabupaten Pacitan. Pada akhir kegiatan, telah dihasilkan fillet dengan baik. Selanjutnya juga telah dihasilkan gelatin dan telah didemonstrasikan kemanfaatan gelatin dalam industri makanan skala rumah tangga, dan c) terdapat 19 UMK yang telah bersedia untuk mengikuti kegiatan lanjutan dan bergabung dalam Kawasan Binaan ITS untuk tahun 2021 – 2022 – 2023.
Evaluation of Chicken Bone-Derived CaO Catalyst for biodiesel production from waste cooking oil Mufandi, Ilham; Kholis, Muhammad Nur; Rahmawan, Arief; Suntivarakorn, Ratchaphon; Nugraha, Dhaifullah Nafis; Alana P, Raka Wyztyo
Eksergi Vol 21, No 2 (2024)
Publisher : Prodi Teknik Kimia, Fakultas Teknologi Industri, UPN "Veteran" Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31315/e.v21i2.12254

Abstract

This research explores the use of waste cooking oil (WCO) into biodiesel and adding a calcium oxide (CaO) catalyst derived from chicken bone waste. The synthesized CaO catalyst was characterized using FTIR and SEM to determine its structural and chemical properties. Biodiesel production experiments were carried out at a temperature of 60°C with an oil-to-methanol ratio of 9:1 and a CaO catalyst load of 5% concentration. The biodiesel produced is characterized by its main quality parameters, including flash point, density, acid number, viscosity, and heating value. The research results show that the CaO catalyst contains various organic compounds, including haloalkanes, 1,2-disubstituted functional groups, primary alcohols, aromatic compounds, and alcohols. In addition, the CaO catalyst contains mineral compositions such as calcium, carbon, oxygen, sodium, magnesium, and phosphorus. Biodiesel yield increases significantly with increasing catalyst loading, reaching a maximum of 92.70% at 15% catalyst loading. This research shows the effectiveness of the CaO catalyst derived from chicken bone waste for environmentally friendly biodiesel production using microwave technology.
Pendampingan Diversifikasi Produk Inovatif Kulit Kopi menjadi Kombucha pada Kelompok Tani Mugi Lestari Desa Kare, Madiun Kholis, Muhammad Nur; Nurfadila, Agustin Rani; Cahyo, Agung Dwi; Abidin, Mohammad Zaenal; Wahyudi, Ilham
Jurnal Pengabdian Pada Masyarakat Vol 9 No 4 (2024): Jurnal Pengabdian Pada Masyarakat
Publisher : Universitas Mathla'ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30653/jppm.v9i4.947

Abstract

Kopi merupakan komoditas unggulan Indonesia yang memberikan kontribusi signifikan terhadap perekonomian, namun pengolahan kopi di beberapa daerah, termasuk Desa Kare, Kabupaten Madiun, masih terbatas pada produk kopi tradisional. Salah satu masalah utama adalah kurangnya pengetahuan dan keterampilan petani dalam mengolah kopi menjadi produk bernilai tambah, serta pemanfaatan limbah kopi seperti kulit kopi (cascara) yang belum optimal. Program pengabdian ini bertujuan untuk meningkatkan pengetahuan dan keterampilan petani kopi di Desa Kare melalui pelatihan pengolahan kopi inovatif, termasuk pembuatan kombucha berbasis cascara. Metode pelaksanaan terdiri dari tiga tahapan, yaitu persiapan, pelatihan produksi, dan pelatihan manajemen serta pemasaran. Hasil pengabdian menunjukkan adanya peningkatan signifikan dalam pengetahuan petani setelah pelatihan, dengan nilai pre-test meningkat dari 56,9% menjadi 79,3%. Pelatihan ini juga berdampak positif pada pemahaman petani tentang pengelolaan usaha dan pemasaran produk kopi inovatif. Kesimpulannya, program pengabdian ini berhasil meningkatkan kapasitas petani dalam mengolah kopi dan mengoptimalkan pemanfaatan limbah kopi, serta berpotensi meningkatkan pendapatan petani melalui produk inovatif yang lebih bernilai ekonomi tinggi. Coffee is Indonesia's leading commodity that contributes significantly to the economy, but coffee processing in some areas, including Kare Village, Madiun Regency, is still limited to traditional coffee products. One of the main problems is the lack of knowledge and skills of farmers in processing coffee into value-added products, as well as the unoptimal utilization of coffee waste, such as coffee skin (cascara). This community service program aims to improve the knowledge and skills of coffee farmers in Kare Village through training on innovative coffee processing, including cascara-based kombucha making. The implementation method consists of three stages: preparation, production training, and management and marketing training. The results showed a significant increase in farmers' knowledge after the training, with the pre-test score increasing from 56.9% to 79.3%. The training also had a positive impact on farmers' understanding of business management and marketing of innovative coffee products. In conclusion, this service program succeeded in increasing the capacity of farmers in processing coffee and optimizing the utilization of coffee waste, and has the potential to increase farmers' income through innovative products that are more economically valuable.
Pengaruh Lama Waktu Microwave Assisted Extraction (MAE) Terhadap Rendemen Gelatin Dari Ceker Ayam Kholis, Muhammad Nur; Mufandi, Ilham; Pratama, Yogi
Jurnal Penelitian Dan Pengkajian Ilmiah Eksakta Vol 4 No 1 (2025): Jurnal Hasi Penelitian Dan Pengkajian Ilmiah Eksakta - JPPIE
Publisher : LPPM Universitas Dharma Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jppie.v4i1.1738

Abstract

Gelatin is a collagen-derived product widely used in the food, pharmaceutical, and cosmetic industries. The extraction of gelatin from chicken bones requires efficient methods to increase yield and reduce energy consumption. One of the effective methods is Microwave-Assisted Extraction (MAE). This study aims to evaluate the effect of extraction time on gelatin yield and calculate the mass balance in the extraction process by MAE method. The research was conducted with variations in extraction time of 2, 3, and 4 hours. The results showed that the gelatin yield at extraction times of 2, 3, and 4 hours were 8.5%, 10.2%, and 12.1%, respectively. ANOVA test with a significance level of 0.05 showed a significant difference (p < 0.05), indicating that extraction time affects the yield. Mass balance was calculated to evaluate the efficiency and mass distribution at each extraction stage. The results showed that longer extraction time increased the yield, with 4 hours yielding the highest yield. This study concludes that MAE increases gelatin yield, but needs further optimization in terms of time and energy efficiency.
Cross-sectional Method of Sugar Content and Essential Nutrients in Commercial UHT Milk for Toddlers in Indonesia Astari Ratnaduhita; Muhammad Nur Kholis; Riska Sumirat; Choiroel Anam; Ilham Mufandi; Salman Mujahidillah Tho’at
Journal of Applied Food Technology Vol 12, No 2 (2025)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.30125

Abstract

UHT (Ultra High Temperature) milk is widely consumed by toddlers due to its practicality, yet concerns remain regarding the high variability of sugar levels and the adequacy of essential nutrients in commercial products. This study aimed to evaluate the total sugar content, non-lactose sugars, main milk composition, thickening agents, prebiotic fiber, and essential fats in UHT milk marketed for children aged 1–5 years, and to assess their compliance with BPOM, WHO, and Codex Alimentarius recommendations. A cross-sectional design was applied, involving purposive sampling of 27 commercially available products from modern retail outlets. Nutrient information was collected through high-resolution documentation of nutrition labels, followed by descriptive–comparative and regulatory benchmarking analyses. The findings indicate that 70.4% of products contained excessive to high total sugar levels (>6 g/100 mL), and only 7.4% met Codex energy-based criteria. UK FSA Front-of-Pack classification similarly showed that 74.1% of products fell into the high-sugar (red) category. Composition analysis revealed substantial variation, with several products relying on water, milk solids, or reconstituted milk instead of fresh milk. Thickening agents such as maltodextrin were present in selected variants, while essential fibers including FOS, GOS, and inulin were found at 1–3 g per serving, contributing up to 15% of toddlers’ daily fiber needs. Total fat content ranged from <2.5% to 6%, and some products included essential fats such as DHA or omega-3. Overall, most UHT milk products for toddlers contained sugar levels exceeding recommended limits and showed inconsistent compliance with nutritional composition standards. Strengthening product formulation, clearer labelling, and regulatory monitoring are needed to support healthier milk choices for toddlers.
Co-Authors abdillah hafidz Adam Virgi Agensy Nurmaydha Agustin Rani Nurfadila Ahmad Alwy Mubarok Ahmad Kali Akbar Ahmat Muzaeni Arif Efendi Alana P, Raka Wyztyo Anja Meryandini Arief Rahmawan Asmediana, Anis Astari Ratnaduhita Cahyo, Agung Dwi Choiroel Anam Devi Urianty Miftahul Rohmah Didik Prasetyoko Eko Aprilianto Ilham Mufandi Ilham Mufandi Ilham Prasetyo Utomo Ilham Wahyudi Lukman Atmaja Mardi Santoso Maya Sari Maya Sari Maya Sari Mohammad Zaenal Abidin, Mohammad Zaenal Muhamad Nur Mustakim Muhammad Thariq Santriadi Nugraha, Dhaifullah Nafis Pratama, Yogi Riska Sumirat Salman Mujahidillah Tho’at Shoffin Nahwa Utama Suntivarakorn, Ratchaphon Syarief Amrullah Wendianing Putri Luketsi Wendianing Putri Luketsi Wendianing Putri Luketsi Yopi Yopi