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All Journal Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Teknologi Pertanian agriTECH Jurnal Agroindustri Jurnal Penelitian Pertanian Terapan Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Aplikasi Teknologi Pangan Jurnal Teknologi Hasil Pertanian Sinar Sang Surya: Jurnal Pusat Pengabdian kepada Masyarakat Journal of Multidisciplinary Applied Natural Science Jurnal Bio-Geo Material Dan Energi Jurnal Inovasi Pembangunan AGRIC Jurnal Ar Ro'is Mandalika (Armada) Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Jurnal Agroindustri Berkelanjutan Jurnal Agroindustri Halal Biodiversitas Journal of Biological Diversity

Samsul Rizal

Dosen Jurusan Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Author-ID : 362323

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Sensitivity Analysis in the Design of the Establishment of Mosaccha Tempe Agroindustry in Bandar Lampung Wicaksana, Bayu; Melatiningsih, Atri; Rizal, Samsul; Hidayati, Sri; Kustyawati, Maria Erna; Endaryanto, Teguh
Jurnal Bio-Geo Material Dan Energi Vol. 6 No. 2 (2026): Journal of Bio-Geo Material and Energy (BiGME), April 2026
Publisher : PUI BiGME Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/j-bigme.v6i2.54347

Mosaccha tempeh is a fermented soybean product produced using Rhizopus oligosporus as a starter culture with the addition of Saccharomyces cerevisiae, and it has strong development potential. This study conducted financial and sensitivity analyses to evaluate the feasibility of establishing a Mosaccha tempeh agroindustry and its responsiveness to changes in key variables affecting business viability. The research aimed to assess the impact of various scenarios on business feasibility. The methods employed included surveys, observations, and interviews using a purposive sampling technique. Premium tempeh producers in Bandar Lampung were selected as prototypes, with UMKM Tempeh Cap Mobil serving as a reference to align the data with current conditions. Data were processed using Microsoft Excel and analyzed under several scenarios: increases in raw material prices (10%, 20%, and 30%), decreases in selling prices (10%, 20%, and 30%), and combinations of both factors at the same percentage levels. Under normal assumptions, the establishment of a Mosaccha tempeh agroindustry in Bandar Lampung is considered feasible, with an NPV of Rp 2,450,599,432.50, an IRR of 76%, a B/C ratio of 1.49, and a payback period of 1.67 years. Sensitivity analysis results indicate that increases in raw material costs of up to 30%, decreases in selling prices of up to 20%, and a combined 10% increase in raw material costs with a 10% decrease in selling prices do not significantly affect feasibility. However, simultaneous increases in raw material prices and decreases in selling prices are the most sensitive factors influencing the financial viability of the Mosaccha tempeh agroindustry in Bandar Lampung.

Chemical, Physical and Sensory Characteristics of Powdered Drinks in Various Formulations of Pineapple Juice and Sweet Orange Juice Astuti, Sussi; Mutiara Jayanti, Rienda; Nurainy, Fibra; Rizal, Samsul; Widaputri, Silaturahmi; Indraningtyas, Lathifa
Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol. 14 No. 1 (2026): April 2026
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jkptb.2026.014.01.08

Fruit powdered drink products can be made by combining pineapple juice (SN) and sweet orange juice (SJ). This study aims to evaluate the chemical, physical, and organoleptic characteristics of powder beverages with various SN and SJ compositions, and determine the optimal formulation. The research method used a Complete Randomized Block Design (CRBD) with one factor repeated four times. The factor studied was the ratio of SN and SJ in six levels: 100%:0% (P1), 80%:20% (P2), 60%:40% (P3), 40%:60% (P4), 20%:80% (P5), and 0%:100% (P6). Data were analyzed using analysis of variance (ANOVA) and followed by Least Significant Difference (LSD) test at 5% significance level. Results showed that SN and SJ combinations significantly influenced chemical, physical and sensory parameters. The P5 formulation (20% SN: 80% SJ) was selected as the optimal treatment with the best characteristics across all tested parameters.

Uji In Vitro Daya Hambat Ekstrak Kulit Senna multijuga Terhadap Jamur Ganoderma boninense Diah Pangastuti Rahayu; Erdi Suroso; Subeki; Radix Suhardjo; Samsul Rizal
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 2 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i2.20337

Penyakit busuk pangkal batang yang disebabkan oleh Ganoderma boninense merupakan salah satu masalah utama dalam budidaya kelapa sawit. Penggunaan agen hayati dari tumbuhan lokal menjadi alternatif yang potensial dalam upaya pengendalian yang ramah lingkungan. Penelitian ini bertujuan untuk mengetahui dan menganalisis daya hambat ekstrak kulit Senna multijuga terhadap pertumbuhan G. boninense secara in vitro. Ekstrak kulit dilakukan dengan metode maserasi menggunakan alkohol 96%, dilanjutkan dengan fraksinasi menggunakan pelarut polar hingga non-polar (metanol, etil asetat, dan kloroform), serta pemisahan senyawa aktif melalui kromatografi kolom. Uji aktivitas antifungi dilakukan pada media PDA yang telah dicampur ekstrak, dan pertumbuhan miselium diamati selama inkubasi. Hasil menunjukkan bahwa ekstrak dengan pelarut 100% kloroform memberikan laju pertumbuhan yangbrendah terhadap pertumbuhan G. boninense, sebesar 0.39 cm/hari, dibandingkan kontrol (0,70 cm/hari). Aktivitas ini diduga berasal dari senyawa non-polar ekstrak kulit S. multijuga.

- PELATIHAN PEMBUATAN SUSU KEDELAI DAN ANALISIS USAHA DI PANTI ASUHAN QOROBA MULYA DAN MUSTIKA LAMPUNG KOTA BANDAR LAMPUNG: - Sussi Astuti; Harun Al Rasyid; Maria Erna Kustyawati; Dyah Koesoemawardani; Samsul Rizal; Muhammad Irfan Affandi
Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Vol. 5 No. 1 (2026): Jurnal Pengabdian Kepada Masyarakat FP Unila, Edisi Maret 2026
Publisher : Agriculture Faculty, Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jpfp.v5i1.12305

Qoroba Mulya and Mustika Lampung orphanages - Bandar Lampung City need guidance on entrepreneurship in household-scale beverage products such as soy milk that can be produced on-site by involving the orphanage's foster children. Knowledge of skills in producing soy milk is expected to be used as an entrepreneurial opportunity. The community service activities aim to: (1) Increase the knowledge and skills of the administrators and foster children of both orphanages about the benefits of soy milk and the soy milk processing process (2) Increase the knowledge and skills of the administrators and foster children of both orphanages about the soy milk processing process that meets product quality safety requirements through the application of Good Food Production Practices (CPPB), (3) Increase the knowledge and skills of the administrators and foster children of both orphanages about hygiene and sanitation in the soy milk processing process, (4) Increase the knowledge of the administrators and foster children of both orphanages about soy milk business analysis, and (5) Provide equipment assistance for the soy milk production process in both orphanages. The methods used are lectures, discussions, and demonstrations. The results of the activity showed an increase in participant knowledge from an average of 22.2% before the training (initial evaluation) to 96% after the training (final evaluation), resulting in a 70.8% increase in participant knowledge after the training (moderate category). The target audience has successfully produced soy milk, implemented Good Manufacturing Practices (GMP), hygiene and sanitation in the soy milk production process, and understood soy milk business analysis.

UJI ORGANOLEPTIK DAN MIKROBIOLOGI MINUMAN SINBIOTIK DARI EKSTRAK CINCAU HIJAU (Premna oblongifolia Merr) Suharyono, A. S.; Nurainy, Fibra; Rizal, Samsul; Kurniadi, Muhamad
Jurnal Teknologi Hasil Pertanian Vol 4, No 1 (2011)
Publisher : Universitas Sebelas Maret (UNS)

Telah dilakukan uji organoleptis dan mikrobiologi minuman sinbiotik hasil ekstrak cincau hijau (Premnaoblongifolia Merr). Penelitian ini bertujuan untuk mengetahui konsentrasi penambahan sukrosa pada minumansinbiotik dari ekstrak cincau hijau yang menghasilkan karakteristik organoleptik dan mikrobiologi yang sesuaidengan standar minuman laktat supaya dapat diterima konsumen. Penelitian ini menggunakan satu faktorperlakuan dengan tiga pengulangan. Faktor tersebut adalah konsentrasi penambahan larutan sukrosa terhadappembuatan minuman sinbiotik dari ekstrak cincau hijau. Perlakuan penambahan sukrosa (PS) terdiri dari 0%(PS0), 5% (PS5), 10% (PS10), dan 15% (PS15) (b/v). Produk disimpan selama 28 hari, pengamatan dilakukansetiap satu minggu sekali terhadap penerimaan rasa, meningkatnya total bakteri asam laktat dan tingkat stabilitas.Data dari hasil pengamatan dianalisis secara deskriptif dan disajikan dalam bentuk tabel dan grafik. Hasilpenelitian menunjukkan bahwa karakteristik minuman sinbiotik dari ekstrak cincau hijau masih mampumemenuhi standar minuman laktat untuk dapat diterima konsumen selama penyimpanan (28 hari). Berdasarkanuji organoleptik minuman sinbiotik ekstrak cincau hijau pada setiap pengamatan selama penyimpanan, produkyang paling disukai panelis yaitu produk dengan penambahan larutan sukrosa 65% (b/v) sebanyak 15% (v/v),produk masih memenuhi standar total bakteri asam laktat minimal 1,0x107 cfu/ml dan penerimaan tertinggiterhadap skor uji organoleptik. Semakin banyak larutan sukrosa dan lama waktu penyimpanan maka nilai tingkatkekeruhan produk semakin tinggi, berarti produk minuman sinbiotik tersebut semakin tidak stabil.

Growth optimization of Saccharomyces cerevisiae and Rhizopus oligosporus during fermentation to produce tempeh with high ?-glucan content SAMSUL RIZAL; Murhadi Murhadi; Maria Erna Kustyawati; Udin Hasanudin
Biodiversitas Journal of Biological Diversity Vol. 21 No. 6 (2020)
Publisher : Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13057/biodiv/d210639

Abstract. Rizal S, Murhadi, Kustyawati ME, Hasanudin U. 2020. Growth optimization of Saccharomyces cerevisiae and Rhizopus oligosporus during fermentation to produce tempeh with high ?-glucan content. Biodiversitas 21: 2667-2673. Saccharomyces cerevisiae grows and produces ?-glucan during fermentation in tempeh production. The content of ?-glucan in tempeh is influenced by the growth of S. cerevisiae throughout fermentation. The purpose of this study was to determine the effects of different types and concentrations of carbon sources on yeast growth, fungi growth, and ?-glucan content in tempeh inoculated using Rhizopus oligosporus and S. cerevisiae. This study used a Factorial Randomized Complete Block Design (RCBD) with two factors and three replications. The first factor was the types of carbon sources, tapioca and wheat flour; the second factor was the concentrations of carbon source, 0.0%, 2.5%, 5.0%, 7.5% and 10.0% (w/w). Tempeh produced was investigated for yeast number, fungi number, ?-glucan content, and pH value. The obtained data were tested using Tukey's Honestly Significance Difference (HSD) test. The results showed that the addition of various types and concentrations of carbon source significantly influenced the increase in yeast number, fungi number, ?-glucan content, and pH in tempeh. The growth of yeast, fungi, and ?-glucan content increased along with the increment of carbon source concentration. The amounts of yeast, fungi, and ?-glucans in tempeh added with tapioca were higher compared to tempeh with wheat flour. The addition of 10% tapioca produced the highest amount of yeast with 9.505 Log CFU/g and the highest ?-glucan content with 0.707% (w/w).

The effects of low-temperature storage on the viability of Lactobacillus casei and the stability of antibacterial activity in green grass jelly synbiotic drinks SAMSUL RIZAL; Suharyono Suharyono; Fibra Nuariny; Julfi Restu Amelia
Biodiversitas Journal of Biological Diversity Vol. 21 No. 8 (2020)
Publisher : Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13057/biodiv/d210851

Abstract. Rizal S, Suharyono, Nurainy F, Amela JR. 2020. The effects of low-temperature storage on the viability of Lactobacillus casei and the stability of antibacterial activity in green grass jelly synbiotic drinks. Biodiversitas 21: 3826-3831. Synbiotic drinks from green grass jelly have shown antibacterial activity against pathogenic bacteria. These are usually stored at low temperatures to maintain their characteristics. The aim of this study was to determine the effect of storage at low temperature of 10°C on the viability of lactic acid bacteria (Lactobacillus casei) and the stability of the antibacterial activity in synbiotic drinks made of green grass jelly. Antibacterial activity of green grass jelly synbiotic drink was conducted against pathogenic bacteria (Staphylococcus aureus, Salmonella sp., Bacillus cereus, and Escherichia coli). The products were stored for 28 days at 10°C temperature. Observations on the antibacterial activity, pH value, total acid, and total lactic acid bacteria were carried out every 7 days. Antibacterial activity was evaluated using agar well diffusion method. The results showed that storage at low temperature (10 ± 2°C) for 28 days decreased the antibacterial activity and pH value but sharply increased total lactic acid bacteria (at 0 to 7 days of storage) in green grass jelly synbiotic drinks. Salmonella sp. showed the highest inhibition caused by the antibacterial agents in green grass jelly synbiotic drinks while the lowest inhibition was found on Staphylococcus aureus. During storage at low temperature, green grass jelly synbiotic drinks had a total of lactic acid bacteria that ranged from 9.51 to 10.10 (Log CFU/mL) or equal to 3.24x109-1.26x1010 CFU/mL; a total of lactic acid that ranged from 0.48% to 0.87%; and pH values that ranged from 3.78 to 4.08.

Changes of nutritional composition of tempeh during fermentation with the addition of Saccharomyces cerevisiae SAMSUL RIZAL; MARIA ERNA KUSTYAWATI; A. S. SUHARYONO; VIRDA AULIA SUYARTO
Biodiversitas Journal of Biological Diversity Vol. 23 No. 3 (2022)
Publisher : Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13057/biodiv/d230345

Abstract. Rizal S, Kustyawati ME, Suharyono AS, Suyarto VA. 2022. Changes of nutritional composition of tempeh during fermentation with the addition of Saccharomyces cerevisiae. Biodiversitas 23: 1553-1559. This study aimed to determine the effect of the addition of Saccharomyces cerevisiae on changes in nutritional composition during tempeh fermentation. The study used a Completely Randomized Block Design with two treatments and two replications. The first treatment was the type of tempeh inoculum with 4 levels, namely 0.2% commercial inoculum (Raprima), 1% Rhizopus oligosporus inoculum, 1% S. cerevisiae inoculum, and a mixture of 1% R. oligosporus inoculum, and 1% S. cerevisiae inoculum. The second treatment was the length of fermentation with 4 levels, namely 0 hours, 15 hours, 30 hours, and 45 hours. Observation parameters include fat, protein, ash, moisture, carbohydrates, and ?-glucan content during fermentation of tempeh. The data obtained were analyzed statistically using the Barlett and Tukey test then continued with the ANOVA test and the Orthogonal Polynomial-Orthogonal Comparison (OP-OC) test at the 5% level. The results showed that the addition of S. cerevisiae as an inoculum in making tempeh had an effect on changes in nutritional content during tempeh fermentation. The fat content, ash content, and moisture content of tempeh increased during fermentation, while the fat content and carbohydrate content decreased. The addition of 1% S. cerevisiae to tempeh fermentation by 1% R. oligosporus at 45 hours of fermentation resulted in the best nutritional content of tempeh with 17.40% protein content, 8.23% fat content, 65.74% moisture content, 1.33 ash content, 7.30% carbohydrate content, and 0.13% ?-glucan content.

Prebiotic activity of Lactobacillus casei grown on medium containing of Hylocereus undatus extract and its use in the fermentation of goat’s milk kefir MARIA ERNA KUSTYAWATI; MUKAROMAH EKA NURLITA; ESA GHANIM FADHALLAH; SAMSUL RIZAL
Biodiversitas Journal of Biological Diversity Vol. 23 No. 12 (2022)
Publisher : Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13057/biodiv/d231249

Abstract. Kustyawati ME, Nurlita ME, Fadhallah EG, Rizal S. 2022. Prebiotic activity of Lactobacillus casei grown on medium containing of Hylocereus undatus extract and its use in the fermentation of goat’s milk kefir. Biodiversitas 23: 6513-6519. White dragon fruit extract used as a prebiotic source is thought to be an innovative exploration to enhance its application as a synbiotics in food products. This study aims to quantify the prebiotic index and prebiotic activity score for Lactobacillus casei grown on white dragon fruit extract containing media at different concentrations. The study was carried out using a completely randomized design (CRD) experimental method with one factor, concentration of white dragon fruit extract (P1-P5) with 5 levels (2, 4, 6, 8, and 10% respectively), and was repeated 3 times. The data were analyzed statistically by ANOVA, if the treatments were significantly different then the LSD test (5%). The result showed that all tested media had a beneficial effect on the growth of L. casei (prebiotic index higher than 1), while they did not support the growth of enteric Escherichia coli (prebiotic index less than 1 or negative). The highest score of prebiotic activity for L. casei was grown on 10%, while the lowest was 2%. The addition of 10% prebiotic extract of white dragon fruit in goat's milk fermentation produced goat's milk kefir with characteristics that met Codex Stand 243-2003 and had a DPPH radical scavenging activity of 55.13%.

The influence of inoculum types on the chemical characteristics and b-glucan content of tempe gembus SAMSUL RIZAL; MARIA ERNA KUSTYAWATI; MURHADI MURHADI; MUHAMAMAD AMIN
Biodiversitas Journal of Biological Diversity Vol. 24 No. 2 (2023)
Publisher : Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13057/biodiv/d240215

Abstract. Rizal S, Kustyawati ME, Murhadi, Amin M. 2023. The influence of inoculum types on the chemical characteristics and b-glucan content of tempe gembus. Biodiversitas 24: 793-798. Tempe gembus is a type of tempe which is made by fermenting tofu dregs with Rhizopus oligosporus. Tempe gembus has lower nutritional value than soybean tempe. Adding Saccharomyces cerevisiae to manufacture tempe gembus is expected to increase the added value of tempe gembus. The aim of this study was to determine the effect of various types of inoculums on the chemical properties and b-glucan content of tempe gembus. The study used a completely randomized block design (RBD) with 3 repetitions and 7 types of inoculums: commercial tempe inoculum (RAPRIMA) (T1), S. cerevisiae (T2), R. oligosporus (T3), commercial tempe inoculum (RAPRIMA) + commercial yeast (Fermipan) (T4), commercial tempe inoculum (RAPRIMA) + S. cerevisiae (T5), R. oligosporus + Fermipan (T6), and R. oligosporus + S. cerevisiae (T7). Tempe gembus produced was analyzed for the content of fat, protein, ash, water, carbohydrates, and b-glucan. The data obtained was analyzed statistically using one way ANOVA and the Honest Significant Difference (HSD) test. The results showed that the type of tempe inoculum increased the levels of protein, ash, water and b-glucan but decreased the levels of fat and carbohydrates in tempe gembus. A mixture of R. oligosporus and S. cerevisiae produced the best tempe gembus containing 0.69% ?-glucan, 6.98% protein, 0.48% ash, 83.98% water, 8.12% carbohydrates and 0.47% fat.

Co-Authors A. S. SUHARYONO A. S. SUHARYONO Ahmad Fitri, Ahmad Ahmad Sapta Zuidar Ahmad Sapta Zuidar Akbar Tashawwufy, Nabil Anjelia Putri AS, suharyono Asep Mulyana Asep Sukohar ATRI MELATININGSIH Atri Melatiningsih AURA SABRINA DEWANTI Ayuningtyas, Salsafira Bayu Wicaksana, Bayu Cahyani, Atika Dwi Cherly Silvia Ericha Dewi Agustina Iryani Dewi Agustina Iryani, Dewi Agustina DEWI SARTIKA Diah Pangastuti Rahayu DITA ARTHA RISTIANI Dyah Koesoemawardani Dyah Koesoemawardani ERDI SUROSO Erdi Suroso Erdi Suroso Eriska, Sovia Esa Ghanim Fadhallah Esa Susanti FATIMAH FATIMAH Febriati, Nurullia Fibra Nuariny Fibra Nurainy Fibra Nurainy Hadi, Jessica Puteri Octavia Harun Al Rasyid Herdiana, Novita Indraningtyas, Lathifa Isnani, Tuti Julfi Restu Amelia Julfi Restu Amelia, Julfi Restu Kania Widyastuti Khairun Nisa Berawi LIA DAHLIANI PRATIWI MARIA ERNA KUSTYAWATI MARIA ERNA KUSTYAWATI MARIA ERNA KUSTYAWATI MARIA ERNA KUSTYAWATI Maria Erna Kustyawati Maria Erna Kustyawati Maria Erna Kustyawati Maria Erna Kustyawati Maria Erna Kustyawati Maria Erna Kustyawati Maria Erna Kustyawati Marniza Marniza Melatiningsih, Atri Melza Fitriani Merliyanisa Merliyanisa Moralita Tauhid Muhamad Kurniadi MUHAMAMAD AMIN Muhammad Irfan Affandi Muhammad Nur Muhammad Nur Faza Taqiyyuddin MUKAROMAH EKA NURLITA Murhadi Murhadi Murhadi Murhadi MURHADI MURHADI Mutiara Jayanti, Rienda Nafsiah, Ibdatin Nida Rianda Nabila Novita Herdiana Oktabriyana, Tiara Otik Nawansih Otik Nawansih Radix Suhardjo Rahmah, Amelia Kurnia RAHMAT HIDAYAT Raisa Amalia Riva Trimillenia Putri Rukmini Susilowati Safitri, Bella Intan Ayu Salsabila, Az Zahra Fithri Samsu Udayana Nurdin Samsu Udayana Nurdin Samsu Udayana Nurdin Sasmita, Cindy Siti Nurdjanah Siti Nurdjanah Sri Hidayati Sri Hidayati Sri Setyani Subeki Subeki Suharyono A S Suharyono A.S Suharyono A.S Suharyono AS Suharyono AS Suharyono Suharyono Suharyono Suharyono Suharyono Suharyono Suharyono Suharyono Suharyono Suharyono Suharyono Suharyono Suharyono Suharyono SUHARYONO SUHARYONO Suharyono, A. S. Suhestry, Aprillia Dyah Susilawati Susilawati SUSSI ASTUTI SUSSI ASTUTI Sussi Astuti Sussi Astuti Syafita, Anggi Syamsiana, Annisa Tanto Pratondo Utomo Tegar Suryawan Teguh Endaryanto Tirza Hanum Udin Hasanudin Umami Ekarisa Viani, Tri Okta VIRDA AULIA SUYARTO VIRDA AULIA SUYARTO Wahyu Nugraha Widaputri, Silaturahmi Wildan Nur, Aditya Winanti, Diki Danar Tri Wisnu Satyajaya YEREMIA BAGUS NUGROHO Yosua Musada Sagala Yudiantoro Yudiantoro

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