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All Journal Agrointek Jurnal Pangan dan Agroindustri Agroscientiae INSIST (International Series on Interdisciplinary Research) Tropical Wetland Journal Lumbung Inovasi: Jurnal Pengabdian Kepada Masyarakat
Alia Rahmi
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Education Environmental Science Medicine & Pharmacology Social Sciences Other

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A REVIEW ON INSTANT WHITE COFFEE AND INSTANT DECAFFEINATED COFFEE PROCESSING Rahmi, Alia
Agroscientiae Vol 20
Publisher : Agroscientiae

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Abstract

ABSTRACT Instant white coffee is commonly associated with its preceding popular counterpart, the instant decaffeinatedcoffee. Questions of whether the two products are made from different variety of coffee bean, underwentdifferent processing techniques, or shares different caffeine contents, are poorly explained. The purpose ofthis review is to provide a better understanding on both products. Instant white coffee and instantdecaffeinated (black) coffee are made from similar coffee varieties, the Arabica and the Robusta. Bothproducts undergo similar coffee processing from harvesting, de-pulping, mucilaginous coating removal todrying. The difference takes place in the decaffeination process and the roasting process. Consequently, asinstant products, both are processed through an instant making process. Instant decaffeinated coffee isprocessed through a decaffeination process whereas it is not common for instant white coffee. Instant whitecoffee is processed through a lower roasting temperature and a shorter roasting time, hence possesses adetracted bitter aftertaste, a lightened colour, a higher caffeine content and a high acidic note. Instantdecaffeinated (black) coffee is processed at a higher roasting level (160 – 280oC; 20 – 40 minutes), thereforebears bitter aftertaste, dark colour, lower caffeine content and slightly acidic. The claim for health benefits,although not specifically on lean body mass, in white coffee, it is maybe true due to the high caffeine,chlorogenic and cafeic acid content. However, the claim for softness on the stomach is still debatable. Keywords: coffee, white coffee, decaffeinated coffee, instant
FORCE ANALYSIS OF THE OPERATIONAL TAJAK BEDANDAN AS A BASIS FOR THE DEVELOPMENT OF LOCAL AGRICULTURAL MACHINERY Dewi, Indya; Rahmi, Alia; Hardarani, Nofia
Agroscientiae Vol 21, No 1 (2014)
Publisher : Agroscientiae

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Tajak that has been used for hundreds of years by traditional local farmers in South Kalimantan has shown its excellence. It is the appropriate tool to be used on agricultural land that has a typology of swamp land. The difficulty of the operation, the amount of power needed to operate and a decline in interest in the younger generation to work in agriculture demanded a call for this tool under research for improvement. By analyzing the forces acting on tajak, its operational principles will be obtained. This information is useful as a reference for the procedure of t ools utilization in swamp land preparation accordingly with the local wisdom. It may promote a correct tajak operation procedure, hence reducing the workload and the number of occupational accidents, and also important in designing an ergonomic, effective and efficient tajak. In the long run, this research is expected to be the basis for developing tajak as local knowledge -based agricultural machinery of the Banjarese society in South Kalimantan. The research was conducted following these steps:site selection, land preparation, operator selection, data recording and data processing/analysis. The result showed that the pattern of tajak operational motion is uniform, with the cutting direction to the left and theoperator’s left hand plays an important role a s the ‘rudder’. Tajak mass and the lift angle affect the magnitude of force acting on tajak with the maximum force at the minimum axial force. The maximum force experienced by tajak is at the shaft end and decreases toward the eye.
DEVELOPMENT POTENTIAL OF NAGARA BEAN (Vigna unguiculata ssp. Cylindrica) CULTIVATED IN FRESHWATER SWAMPLANDS FOR PROCESSED FOOD Hustiany, Rini; Rahmawati, Emy; Rahmi, Alia
TROPICAL WETLAND JOURNAL Vol 2, No 3 (2016)
Publisher : The Journal is published by Graduate Programe of Lambung Mangkurat University

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Nagara bean/ catjang (Vigna unguiculata spp. Cylindrica) is a subspecies of cowpea which is widely cultivated in freshwater swamplands of Daha Utara and Daha Selatan sub-districts, Hulu Sungai Selatan Regency. Nagara bean is a plant native to South Kalimantan, but its utilization is still very low compared to other cowpeas. The aims of this study were to analyze the chemical and physical characteristics of Nagara bean in processed food compared to those of soybeans; and to analyze the development potential of Nagara bean in processed food. The methods were the production of catjang flour from skinless Nagara beans; the production of catjang flour by roasting Nagara beans; the substitution of Nagara beans with coagulated and fermented soybeans. The results showed that the flour from skinless Nagara beans contained protein (24.16%) and carbohydrate (61.62%), while the flour from roasted Nagara beans contained protein (18.42%) and carbohydrate (69.33%). When compared to soybeans, papan and arabian beans, the two types of Nagara bean, could be coagulated with a higher water content and lower protein content. When Nagara beans were fermented, the water and protein contents of fermented beans were higher than those of soybeans. It can be concluded that Nagara beans could be used in processed foods chemically. Nagara beans however absorbed water easily, so they smelled sour and unpleasant and the texture became soft.
Pengoptimalan Olahan Blondo untuk Peningkatan Perekonomian Masyarakat Desa Pingaran Ulu, Kalimantan Selatan Rahmi, Alia; Rohmanna, Novianti Adi; Saufi, Ahmad; Khusna, Lailil; Aristya, Muhammad Nabil Raihan; Azizah, Nur; Sari, Nur Sinta; Khairina, Mahfuzah
Lumbung Inovasi: Jurnal Pengabdian kepada Masyarakat Vol. 9 No. 2 (2024): June
Publisher : Lembaga Penelitian dan Pemberdayaan Masyarakat (LITPAM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/linov.v9i2.1930

Abstract

Desa Pingaran Ulu merupakan salah satu desa yang terletak diwilayah Kecamatan Astambul, Kalimantan Selatan. Sebagian besar masyarakat bekerja sebagai produsen Jengkol saus tahi lala. Pengolahan tahi lala secara lanjut dapat menghasilkan blondo. Blondo mengandung protein dan asam amino dan baik untuk dimanfaatkan sebagai makanan. Oleh karena itu, tujuan dari kegiatan pengabdian ini adalah mengoptimalkan olahan blondo sebagai strategi untuk meningkatkan perekonomian masyarakat Desa Pingaran Ulu, Kalimantan Selatan. Kegiatan dilaksanakan selama 3 bulan dengan melibatkan sekitar 10 produsen saus tahi lala. Kegiatan pengabdian dilakukan dengan sosialisasi, demonstrasi, dan diskusi. Evaluasi program dilakukan dengan mengukur partisipasi masyarakat, peningkatan pengetahuan dan keterampilan, dan perubahan perilaku. Selama kegiatan masyarakat diberikan informasi terkait proses pembuatan blondo dari saus tahi lala dan demontrasi pembuatan bolu dan brownis dari blondo. Berdasarkan hasil kegiatan, sekitar 60% dari 40 peserta memahami teknik pengolahan blondo menjadi produk. Peserta juga menunjukkan antusiasme yang tinggi dalam mengikuti pelatihan dan berniat untuk menerapkan pengetahuan dan keterampilan yang diperoleh dalam usaha mereka. Kegiatan ini dinilai berhasil karena antusias warga untuk terlibat sangat tinggi. Masyarakat juga mampu mengolah blondo menjadi bolu dan brownies sebagai opsi penambahan pendapatan. Optimizing The Blondo Product to Improve the Economy of Pingaran Ulu Village Community, South Kalimantan Abstract Pingaran Ulu Village is one of the villages located in Astambul District, South Kalimantan. Most of the people work as producers of Jengkol tahila sauce. Further processing of tahilala sauce could produce blondo. Blondo contains protein and amino acids and is suitable for use as a food. Therefore, the aim of this service activity is to optimize the blondo product to improve the economy of Pingaran Ulu Village community, South Kalimantan. The activity was carried out for 3 months involving around 10 tahilala sauce producers. Service activities are carried out through socialization, coercion, and discussion. Program evaluation is carried out by measuring community participation, increased knowledge and skills, and behavior changes. During the activity, the community was given information regarding the process of making blondo from tahilala sauce and a demonstration on making sponge cake and brownies from blondo. Based on the results of the activity, about 60% of the 40 participants understood the technique of processing blondo into products. Participants also showed high enthusiasm in attending the training and intended to apply the knowledge and skills gained in their business. This activity was successful because the enthusiasm of the communities was very high. The community was also able to process blondo into cakes and brownies as an option to increase income.
CEREAL FLAKES FROM Ipomoea batatas AND Setaria italica AS EMERGENCY FOOD: CHEMICAL, MICROBIOLOGICAL, AND SENSORY PROPERTIES DURING STORAGE Putri, Ratna Ariani Nilateja; Rahmi, Alia; Nugroho, Agung
Jurnal Pangan dan Agroindustri Vol. 9 No. 4: October 2021
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2021.009.04.4

Abstract

        Emergency food supplies the daily human energy needs during emergencies. This research aimed to determine the effects of storage periode of cereal flakes made from sweet potatoes (Ipomoea batatas) and foxtail millet (Setaria italica)   on the chemical, microbiological, and sensory properties. The composition of cereal flakes used was 75% of sweet potato flour and 25% of jewawut flour. Cereal flakes were tested for proximate levels (moisture, ash, protein, fat, and carbohydrate), crude fiber content, TPC, and sensory. The change observed after 40 days storage at 40⁰C and RH 70% were 0.61-2.51% in moisture content, 2.29 - 1.91% in ash content, 7.44-7.19% in protein content, 18.79-18.09% in fat content, 70.88 - 70.40% in carbohydrate content, 5.28 - 4.98% in crude fiber content, and TPC 5.5x101 - 3.1x103 cfu/g. Forty days observation showed that cereal flakes remained in good quality for consumption based on SNI 01-4270-1996. The product is adequate as an alternative of emergency food.
Rice Supply Patterns in Kalimantan Selatan: Part of solution for regional food security Akbar, Arief RM; Wibowo, Alan Dwi; Rahmi, Alia; Prabawa, Sigit
International Series on Interdisciplinary Science and Technology Vol. 4 No. 1 (2019)
Publisher : Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/ins.v4i1.214

Abstract

South Kalimantan is a largest rice producer in Kalimantan island. More than five years its rice met by their own production, moreover it has supplied to other area such as Kalimantan Tengah, Kalimantan Timur and Kalimantan Utara. In many studies, rice stocks play a critical role in determining the regional’s food security. In recent issues, rice stocks has a wide impact on an array of economic, political, societal stabilities. Unfortunately, most of the land in Kalimantan Selatan is classified as wetlands, where the land productivity is low. Therefore, this study analyzes rice supply patterns in Kalimantan Selatan in order to provide policies development toward rice self-sufficiency. This research is using system dynamics approach to explore the system which then develop any alternatives of rice policies. Eventually, this study provides evidences for the need to consider rice supply system in the regional’s food security policies.
Korelasi antara kadar amilosa dan mutu tanak pada beberapa varietas beras Millati, Tanwirul; Hustiany, Rini; Susi, Susi; Rahmi, Alia; Palupi, Dyah Retno; Finola, Marsya Ayu
AGROINTEK Vol 19, No 4 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i4.27911

Abstract

Starch is the main component of rice, consisting of amylose and amylopectin molecules. Amylose plays an important role in determining the quality of cooked rice, such as expansion volume, water uptake, and dissolved solids during the cooking process. Various rice varieties have varying amylose levels, categorized as high, medium, and low. High-amylose rice tends to have greater expansion volume, higher water absorption, and lower dissolved solids. The aim of this study was to determine the correlation between amylose content and expansion volume, water uptake, and dissolved solids. This research used six rice varieties, consisting of four local varieties, namely  Siam Unus, Siam Mayang, Siam Cantik, and Gunung Wangi, and two superior varieties, namely IR 64 and Ciherang.The results showed that amylose content of rice ranged from 17.9% to 33.53% (low to high amylose levels). The local varieties had high amylose content, specifically Siam Unus, Siam Mayang, Siam Cantik, and Gunung Wangi, while the superior variety IR 64 had medium amylose content, and Ciherang had low amylose content. High-amylose rice exhibited greater expansion volume and water upteke, along with lower dissolved solids, while rice with low to medium amylose content showed smaller expansion volume and water uptake but higher dissolved solids.
Co-Authors Akbar, Arief Rahmad Maulana Alan Dwi Wibowo, Alan Dwi Arief RM Akbar, Arief RM Aristya, Muhammad Nabil Raihan Emy Rahmawati Finola, Marsya Ayu Indya Dewi Khairina, Mahfuzah Khusna, Lailil Nofia Hardarani Nugroho, Agung Nur Azizah Palupi, Dyah Retno Putri, Ratna Ariani Nilateja Rini Hustiany Rohmanna, Novianti Adi Sari, Nur Sinta Saufi, Ahmad Sigit Prabawa susi susi Tanwirul Millati