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All Journal Agrointek Jurnal Sains dan Teknologi Pangan AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian Jurnal Gizi dan Pangan Soedirman (JGPS) JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS) TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Food ScienTech Journal JPM: JURNAL PENGABDIAN MASYARAKAT Journal of Food and Agricultural Product Communication in Food Science and Technology TeknoKreatif: Jurnal Pengabdian kepada Masyarakat Jurnal Sains dan Teknologi Pangan
Muhammad Rizky Ramanda
Institut Teknologi Sumatera
Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences Transportation Other

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AUDIT ENERGI PROSES PENGOLAHAN TEH HITAM (CTC) DENGAN SISTEM PENGAMBILAN KEPUTUSAN METODE SPACE Muhammad Rizky Ramanda; Sarifah Nurjanah; Asri Widyasanti
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 10, No 2 (2021): Juni
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v10i2.183-192

Abstract

The favorite product of black tea is tea leaf that are ground using the crush, tear and curl (CTC) method. This process able to produce the dry tea which has high quality with a strong aroma and taste, and high levels of antioxidants. This study aimed to conduct an energy analysis on the processing of black tea CTC at PTP. Nusantara VIII Rancabali to find out the steps towards efficient use of energy, opportunities and conservation efforts. The research method used is descriptive analysis method. The present paper conducted the energy audit calculations which are based on the energy consumption in each tea processing activity from the time. The calculation of energy audit was conducted from preparation of raw materials until the packaging of tea product. The results of the energy audit on the CTC black tea processing showed that for each ton of tea leaves required the energy is about 3.930,66 MJ.ton-1The greatest energy use is drying process which is at 1.424,67 MJ.ton-1 or 36,24%. The results of the analysis space was at quadrant conservative aggressive. Aggressive conservative steps that can be taken in the black tea processing are to develop activities towards energy saving, such as changing fuel from ordinary wood to wood pellets and adding or modifying machine tools so that the installed capacity of each processs to fulfill the capacity input of leaf tea. Key words: CTC, energy analysis, energy saving, processing of tea
Effect of Variations of Roasting Temperature on the Physicochemical Properties of Robusta Coffee (Coffea canephora L.) Muhammad Rizky Ramanda; Azzahra Fali Prameswari; Masayu Nur Ulfa
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 13, No 2 (2024): June 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i2.405-417

Abstract

Robusta coffee has become the most planted coffee in Indonesia and a vital commodity. Robusta coffee is characterized by a more caffeine content, bitter taste, and slightly more acidic compared to that of Arabica coffee. The roasting process is important factors contributing to shape taste, aroma, and the physical characteristics of coffee beans. This study seeks to compare the physicochemical properties of Robusta coffee originated from West Lampung and Tanggamus, and to assess the impact of roasting temperature (light at 190°C, medium at 200°C, and dark at 210°C). Measurement was conducted in duplicate. The findings indicated significant differences (p<0.05) in ash content, moisture content, and pH between coffee from West Lampung and Tanggamus, while color and caffeine content did not differ significantly (p>0.05). The geographic origin of coffee beans influences their physicochemical properties. Moreover, all examined parameters (ash content, moisture content, pH, color, and caffeine content) show a direct relationship with the roasting temperature. Consequently, roasting temperature plays a pivotal role in shaping the physicochemical properties of coffee beans. Keywords: Caffeine, Coffee, Region, Roasting, Temperature.
Pengaruh kaldu jamur terhadap nilai pH, protein dan organoleptik kecap manis nira kelapa Muhammad Rizky Ramanda; Novi Okta Saputri; Amalia Wahyuningtyas
AGROINTEK Vol 18, No 1 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i1.16765

Abstract

Indonesia is one of the largest coconut producer countries in the world. The development of coconut products and their derivatives must be carried out to increase the selling value of processed coconut. One of its uses is to process the sap into soy sauce. Soy sauce is a fermented processed food that is generally made from black soybeans, but in this study, soy sauce will be made using coconut sap. Coconut sap soy sauce is made following with SNI 3543.1:2013. The treatments in this study were ISP (Isolate Soy Protein) with concentration of 1%, a concentration of 2%, and a concentration of 3%, and mushroom broth with concentration of 1%, a concentration of 2%, and a concentration of 3%. The analytical procedures performed were pH test, brix degree test, protein test, viscosity test, hedonic test, and duo-trio test. The test data were analyzed using ANOVA (Analysis of Variance) if there was a significant difference, further tests would be carried out using Duncan's Multiple Range Test (DMRT) with a significance level of 5%.
Karakteristik Fisikokimia dan Cemaran Logam Berat pada Keripik Pisang di Wilayah Kabupaten Lampung Selatan dan Kota Bandar Lampung Ramanda, Muhammad Rizky; Saputri, Yunizar; Sabilla, Zakya Nur
Jurnal Sains dan Teknologi Pangan Vol 9, No 3 (2024):
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v9i3.47666

Abstract

Pelaku usaha keripik pisang dengan aneka rasa di Lampung, memberikan dampak positif terhadap komoditas pisang, dengan naiknya nilai pisang di perdagangan provinsi Lampung. Namun, banyaknya keripik pisang yang dihasilkan oleh beberapa UMKM tidak disertai dengan kesesuaian standar mutu yang telah ditetapkan. Kasus keracunan akibat mengkonsumsi makanan yang tidak terjamin keamanannya terus meningkat. Produsen keripik pisang belum menyadari pentingnya kriteria mutu pada produk. Tujuan dari penelitian adalah untuk memperoleh nilai karakteristik fisikokimia dan cemaran logam berat pada keripik pisang yang meliputi kadar air, kadar lemak, kadar abu, keutuhan, cemaran logam berat timbal (Pb), dan cemaran logam berat seng (Zn) dengan menggunakan metode ICP-OES (Inductively Coupled Plasma Optical Emission Spectrophotometer) hasil penelitian mengacu pada SNI 01-4315-1996 dan penelitian dilakukan dengan dua ulangan dan dianalisis secara duplo. Hasil penelitian fisikokimia keripik pisang di Lampung Selatan dan Bandar Lampung menunjukkan bahwa kadar air, kadar abu, dan keutuhan keripik pisang nilainya memenuhi kriteria mutu SNI, tetapi pada kadar lemak keripik pisang antar 2 wilayah tersebut melebihi kriteria mutu SNI yaitu di atas 30%. Hasil cemaran logam berat Pb pada keripik pisang di Lampung Selatan nilainya memenuhi kriteria mutu SNI yaitu maksimal 1,0 mg/kg, sedangkan hasil cemaran logam berat Pb pada keripik pisang keju dan cokelat di Bandar Lampung menghasilkan nilai diambang batas kriteria mutu SNI. Hasil cemaran logam Zn keripik pisang cokelat menghasilkan nilai diambang batas kriteria mutu SNI, sedangkan hasil cemaran logam berat Zn pada keripik pisang di Bandar Lampung nilainya memenuhi kriteria mutu SNI yaitu maksimal 40 mg/kg.
PENGARUH KOMBINASI JAGUNG MANIS DAN KACANG HIJAU TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK MINUMAN SARI NABATI Yusya, Mutiara Annisa; Talitha, Zada Agna; Ramanda, M. Rizky
Jurnal Sains dan Teknologi Pangan Vol 8, No 6 (2023):
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v8i6.45368

Abstract

Minuman sari nabati dapat digunakan untuk sebagai alternatif pengganti susu hewani bagi penderita intoleransi laktosa yang terbuat melalui proses penyaringan dan pasteurisasi. Kandungan gizi sari jagung manis dapat ditambah dengan kombinasi kacang hijau sebagai sumber protein 19,04 – 25,37%. Penelitian ini bertujuan untuk menemukan formulasi jagung manis dan kacang hijau yang menghasilkan sari jagung manis kacang hijau dengan karakteristik fisik, kimia dan sensorik terbaik dan diterima oleh konsumen. Percobaan dilakukan dengan lima formulasi kombinasi jagung manis dan hijau kacang, yaitu 3:1 (F1), 2:1 (F2), 1:1 (F3), 1:2 (F4), dan 1:3 (F5) (b/b). Parameter yang diamati adalah rendemen, protein, serat, lemak, total padatan terlarut, dan organoleptik. Data dianalisis menggunakan analisis varian kemudian dilanjutkan dengan beda nyata 5%. Hasil analisis memiliki pengaruh nyata (P
Pengembangan Produk Selai Lembaran Berbasis Pepaya Sebagai Produk Unggulan UMKM Dapur Ibu Yanti Bandar Lampung Wahyuningtyas, Amalia; Ulfa, Masayu Nur; Talitha, Zada Agna; M. Rizky Ramanda; Adawiyah, Mala Minati; Hutasoit, Tania Jessika; Inayah, Rahmadya; Titienchu Srihan Drewtry Naibaho; Christian, Dhea
JPM: Jurnal Pengabdian Masyarakat Vol. 4 No. 4 (2024): April 2024
Publisher : Forum Kerjasama Pendidikan Tinggi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47065/jpm.v4i4.1616

Abstract

Dapur Ibu Yanti is one of the micro, small and medium enterprises (MSMEs) located in Segalaminder Village, Bandar Lampung. Currently, the products produced by Dapur Ibu Yanti are still limited, only donuts and kue lapis which is flour based are produced every day. Innovation must be carried out to make consumers more interested in their products, especially by utilizing local raw materials such as papaya. Papaya fruit has the potential to be used as an innovative food product that can be developed into sheet jam as a superior product in Dapur Ibu Yanti. Sheet jam is jam that is thin, shiny, has a soft, compact texture, is plastic and not sticky and has a natural fruit taste. The team carried out community service by making sheet jam from papaya fruit and then the results of the innovation in developing papaya sheet jam were taught to culinary practitioners, namely in Dapur Ibu Yanti. The aim of this activity was to process papaya fruit into a featured product known as sheet jam. The method used was a field survey, interviews with key culinary actors, and continued with direct training by making papaya sheet jam. The output of this service was papaya sheet jam that could be the featured product which can increase economic value and become an innovative product in Dapur Ibu Yanti.
Pengembangan dan pengolahan kulit buah kakao menjadi produk unggulan kreatif cookies dan kerupuk Ramanda, Muhammad Rizky; Wahyuningtyas, Amalia; Utari, Ni Wayan Arya
Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS) Vol 7 No 2 (2024)
Publisher : University of Islam Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33474/jipemas.v7i2.21018

Abstract

Desa Pekondoh merupakan salah satu desa yang berada di Pesawaran dengan produktivitas kakao yang cukup melimpah. Hanya saja kulit buah kakao dianggap limbah karena tidak dapat diolah dan dijul. Sehingga pemanfaatan pengolahan produk dengan menggunakan bahan baku utama yaitu kulit kakao. Kulit kakao memiliki kandungan serat yang tinggi serta antioksidan yang mampu memperlancar pencernaan pada tubuh. Sehingga solusi dari pemanfaatan kulit kakao yaitu pembuatan produk kerupuk dan cookies. Metode yang digunakan yaitu pendekatan pendekatan Participatory Action Research (PAR). Metode ini berorientasi kepada pemberdayaan masyarakat dengan mengindentifikasi masalah dan potensi serta mengajak keterlibatan masyarakat dalam kegiatan penanganan masalah berbentuk pelatihan. Kegiatan pelatihan pembuatan produk dilaksanakan di Desa Pekondoh dengan peserta warga desa tersebut. Hasil dari kegiatan pengabdian menunjukkan adanya antusias dan pemahaman peserta terhadap proses pengolahan produk kulit kakao menjadi cookies dan kerupuk. Hal tersebut ditunjukkan dari hasil posttest terkait pemahaman pembuatan produk cookies kakao yaitu sebesar 86% dan pembuatan produk kerupuk yaitu sebesar 80%. Tindak lanjut yang perlu dilakukan yaitu monitoring perkembangan produksi serta pengembangan usaha seperti membentuk badan usaha dan pendampingan pembuatan sosial media dan website.
Penentuan umur simpan keripik buah dengan metode accelerated shelf life test model kadar air kritis Muhammad Rizky Ramanda; Syahrizal Nasution; Isnaini Rahmadi; Nina Lutfia Munawaroh

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v14i2.3788

Abstract

Fruit chips in Darsa Small and Medium Industry at Lampung products do not include an expiry date on the packaging label as important information that consumers must know. This study aims to estimate the shelf life of jackfruit, pineapple and banana chips using the Accelerated Shelf Life Test (ASLT) method with the Labuza equation critical moisture content approach model. The research was conducted by determining the initial water content, critical water content and equilibrium moisture content with other supporting variables such as packaging permeability, slope (b), product solid weight and packaging area. Based on the research results, the initial water content and critical water content of each fruit chips were 0.0348 and 0.0582 gH2O/g solid for jackfruit chips, 0.0348 and 0.0493 gH2O/g solid for pineapple chips, 0.0525 and 0.0741 gH2O/g solid for banana chips. while the equilibrium moisture content at 75% relative humidity at 30°C is -0.0537 g H2O/g solid in jackfruit chips, 0.01128 g H2O/g solid in pineapple chips and 0.0119 g H2O/g solid in banana chips. The Hasley equation model is the most suitable model to describe the water sorption isotherm phenomenon in jackfruit chips, while the Chen-Clayton equation model is suitable to describe the water sorption isotherm phenomenon in pineapple and banana chips products. The prediction of the shelf life of jackfruit and banana chips packed in nylon aluminum foil stored at 30°C with 75% RH is 2.6 months for jackfruit chips and 3 months for banana chips. While the prediction of the shelf life of pineapple chips packaged in metallized plastic paper is 4.2 months.
PENGARUH KOMBINASI SORGUM DAN KACANG TUNGGAK TERFERMENTASI TERHADAP SIFAT FISIK DAN ORGANOLEPTIK SERBUK MINUMAN SEREALIA Ulfa, Masayu Nur; Ramanda, Muhammad Rizky; Nurfadillah, Nurfadillah
Jurnal Gizi dan Pangan Soedirman Vol 9 No 1 (2025): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jgipas.2025.9.1.16207

Abstract

Stunting caused by malnutrition from the prenatal period to the age of two can cause various short-term and long-term health problems. One solution to prevent malnutrition is providing additional food (PMT) from local ingredients. Therefore, this study utilized sorghum and cowpeas, which are high in carbohydrates and protein and are expected to prevent malnutrition in pregnant women and toddlers. Additionally, they maximize local food ingredients such as cereal drink powder. This study aimed to determine the effect of the combination of sorghum and cowpeas on the physical and organoleptic characteristics of cereal drink powder. This study used a Completely Randomized Design (CRD) with the addition of sorghum and cowpea at concentrations of 15%: 15%, 20%: 10%, and 25%: 5%, with two repetitions, each in duplicate. Data were analyzed using one-way ANOVA at a 5% significance level, and if significant differences were found, DMRT was used for further analysis. The results showed that the concentration of sorghum and cowpeas had a significant effect (p<0.05) on viscosity, rehydration time, color, and organoleptic attributes (taste, thickness, and overall). However, the concentration did not have a significant effect (p>0.05) on hygroscopicity rate, hygroscopicity level, solubility, and organoleptic attributes (color and aroma).
Pengaruh Konsentrasi Enzim Alfa-Amilase Dan Glukoamilase Terhadap Karakteristik Gula Cair Bengkuang (Pachyrhizus erosus) Ramanda, Muhammad Rizky; Nasution, Syahrizal; Rajab Amran, Fajri
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 4 (2025): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/wdsm1x93

Abstract

Bengkuang (Pachyrhizus erosus) memiliki potensi yaitu dapat dijadikan tanaman pangan sumber karbohidrat dikarenakan adanya kandungan serat dan pati yang relatif tinggi. Sirup glukosa atau gula cair merupakan larutan yang diperoleh dengan proses hidrolisis pati, lalu dilakukan netralisasi dan pemekatan sampai tingkat tertentu, metode hidrolisis merupakan suatu proses untuk mendapatkan sirup glukosa dengan cara hidrolisis secara enzimatis. Tujuan penelitian untuk mengetahui pengaruh penambahan alfa amilase dan gluco amilase terhadap karakteristik gula, dan mengetahui karakteristik fisik dari gula cair berbahan dasar pati Bengkuang berdasarkan Standar Nasional Indonesia (SNI) 01-2978-1992. Bahan utama yang digunakan pada penelitian ini yaitu pati Bengkuang. Pengujian yang dilakuan yaitu kadar air, kadar abu, total padatan terlarut, pH, dan Angka Lempeng Total. Data hasil penelitian kadar air, kadar abu, pH, Total padatan, dan Angka Lempeng Total (ALT) dilakukan analisa mengunakan software SPSS dengan metode Analisys of Variance (ANOVA) α=5%. Duncan’s Multiple Range Test (DMRT) digunakan untuk uji lanjut. Pada penelitian ini didapatkan hasil bahwa terdapat pengaruh penambahan konsentrasi enzim disetiap penambahan enzim yaitu perbedaan kadar air, kadar abu, pH, Total Padatan Terlarut (TPT), Angka Lempeng Total (ALT), dan Gula pereduksi dimana jika dibandingkan dengan Standar Nasional Indonesia (SNI) sirup glukosa. Hasil data menunjukkan nilai kadar abu, pH, Total Padatan Terlarut (TPT), Angka Lempeng Total (ALT) memberikan hasil tidak berbeda nyata, sedangkan nilai kadar air dan gula pereduksi menghasilkan nilai berbeda nyata dengan nilai kadar air 15,5%, 16,7%, 19,3% dan nilai gula pereduksi 40,54%, 44,30%, 48,45% pada perbedaan penambahan konsentrasi enzim.
Co-Authors Adawiyah, Mala Minati Agnes Nabila Fitria Amalia Wahyuningtyas Arthinita Jaelani Asri Widyasanti Azzahra Fali Prameswari Christian, Dhea Fara Dita Nuraini Fitria Rizkyka Gandis Ayu Listyaningrum Hutasoit, Tania Jessika Ilham Marvie Inayah, Rahmadya Isnaini Rahmadi Masayu Nur Ulfa Munawaroh, Nina Lutfia Ni Wayan Arya Utari Nina Lutfia Munawaroh Novi Okta Saputri Nurfadillah Nurfadillah Prameswari, Azzahra Fali Rahmadi, Isnaini Rajab Amran, Fajri Ramadhani, Aqilah Wulan Sabilla, Zakya Nur Saputri, Yunizar Sarifah Nurjanah Syahrizal Nasution Titienchu Srihan Drewtry Naibaho Wahyuningtyas, Amalia Winni Nur Auli Yosi Syafitri Yusya, Mutiara Annisa Zada Agna Talitha Zada Agna Talitha Zarlita Dwi Rahma