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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
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Lactic acid bacteria viability and antibacterial activity of Etawa goat's synbiotic fermented milk SAMSUL RIZAL; SUHARYONO SUHARYONO; ERDI SUROSO; ATRI MELATININGSIH; VIRDA AULIA SUYARTO
Biodiversitas Journal of Biological Diversity Vol. 24 No. 12 (2023)
Publisher : Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13057/biodiv/d241205

Abstract

Abstract. Rizal S, Suharyono, Suroso E, Melatiningsih A, Suyarto VA. 2023. Lactic acid bacteria viability and antibacterial activity of Etawa goat's synbiotic fermented milk. Biodiversitas 24: 6440-6446. The aim of this research was to determine the effect of kepok banana peel extract and white ginger extract (Zingiber officinale Var. Amarum) on the lactic acid bacteria viability and the antibacterial activity of Etawa goat's synbiotic fermented milk. This study used two treatments and three replications. The first treatment was the concentration of kepok banana peel extract (0, 1, 2, and 3% (v/v)) and the second treatment was the concentration of white ginger extract (0, 1, 2, and 3% (v/v)). All treatments were incubated at 37°C for 48 hours. The characteristics of Etawa goat’s synbiotic fermented milk was evaluated by total lactic acid bacteria (LAB), total lactic acid, pH value, and antibacterial activity against pathogenic bacteria, Salmonella typhimurium. The data were analyzed using analysis of variance (ANOVA) and Least Significance Different (LSD) at 5%. The results showed that kepok banana peel extract had a significant effect on increasing total LAB, total lactic acid, pH value, and antibacterial activity. Meanwhile, white ginger extract had no significant effect on total LAB, total lactic acid, and pH but had a significant effect on the antibacterial activity. The addition of 3% kepok banana peel extract and 3% white ginger extract produced the best Etawa goat's synbiotic fermented milk. The best treatments produced Etawa goat’s synbiotic fermented milk with a total LAB of 9.13 Log cfu/mL, a total lactic acid of 0.82%, 3.41 pH, and antibacterial activity against Salmonella typhimurium with a 16.33 mm diameter clear zone.
The effect of kweni mango and randu honey addition on the characteristics of synbiotic etawa goat milk SAMSUL RIZAL; A. S. SUHARYONO; SUSSI ASTUTI; AURA SABRINA DEWANTI; YEREMIA BAGUS NUGROHO
Biodiversitas Journal of Biological Diversity Vol. 25 No. 4 (2024)
Publisher : Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13057/biodiv/d250426

Abstract

Abstract. Rizal S, Suharyono AS, Astuti S, Dewanti AS, Nugroho YB. 2024. The effect of kweni mango and randu honey addition on the characteristics of synbiotic etawa goat milk. Biodiversitas 25: 1580-1587. The addition of kweni mango and randu honey as ingredients for producing synbiotic etawa goat milk is widely known to have a significant effect on the characteristics of the product. Therefore, this study aimed to identify the best formulation of kweni mango and randu honey in producing synbiotic etawa goat milk. The experiment was conducted using a completely randomized block design with 4 replications. A single factor with six levels of formulations of kweni mango extract and randu honey was used in producing synbiotic etawa goat milk. These formulations included F1 (0%:25%), F2 (5%:20%), F3 (10%:15%), F4 (15%:10%), F5 (20%:5%), and F6 (25%:0%). Subsequently, the microbiological, chemical, and sensory properties, as well as antimicrobial activity of the product were evaluated. The data obtained were statistically analyzed using ANOVA and the Least Significant Difference (LSD) test at a 5% significance level. The results showed that formulation (F4) containing 15% kweni mango extract and 10% randu honey produced the best synbiotic Etawa goat milk beverage. In addition, F4 formulation showed higher antibacterial activity against Staphylococcus aureus than Escherichia coli. The optimal beverage met the standards for lactic fermentation products from a chemical perspective and was favored by the panelists.
Effect of Mosaccha inoculum on fungal and yeast populations, sensory attributes, antioxidant activity, and ?-glucan content in cowpea tempeh SAMSUL RIZAL; MARIA ERNA KUSTYAWATI; SUSSI ASTUTI; DITA ARTHA RISTIANI; FATIMAH FATIMAH; LIA DAHLIANI PRATIWI; RAHMAT HIDAYAT
Biodiversitas Journal of Biological Diversity Vol. 26 No. 6 (2025)
Publisher : Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13057/biodiv/d260635

Abstract

Abstract. Rizal S, Kustyawati ME, Astuti S, Ristiani DA, Fatimah, Pratiwi LD, Hidayat R. 2025. Influence of Mosaccha inoculum on fungal and yeast populations, sensory profile, antioxidant level, and ?-glucan content of cowpea tempeh. Biodiversitas 26: 2926-2935. In addition to soybeans, cowpeas can also be used to make tempeh. Rhizopus oligosporus is the main fungus for fermentation, but the addition of Saccharomyces cerevisiae enhances the product's sensory qualities. This study aimed to evaluate the effects of Mosaccha inoculum, which combines R. oligosporus and S. cerevisiae, on the microbial, sensory, and chemical properties of cowpea tempeh. The experiment was conducted in a Complete Randomized Block Design (CRBD) with six inoculum concentrations (0.3%, 0.6%, 0.9%, 1.2%, 1.5%, and a control group with 0.2% Raprima inoculum), each replicated four times. Statistical analysis was done using Bartlett and Turkey tests, followed by ANOVA and LSD at a 5% significance level. The results indicated that the concentration of Mosaccha inoculum significantly influenced both fungal and yeast counts, as well as the sensory properties of the cowpea tempeh. The optimal inoculum concentration of 1.2% produced the highest quality tempeh, with a fungal count of 8.747 CFU/g and a yeast count of 8.570 CFU/g. The best sensory attributes included a white color with fully covered mycelium, a characteristic sweet aroma, a firm and easily sliced texture, and a taste that was well-accepted by panelists. The highest-quality Mosaccha cowpea tempeh meets the Indonesian National Standards for tempeh, contains 1.065% ?-glucan, and has an antioxidant level of 60.74%. These findings suggest that Mosaccha inoculum at 1.2% is an effective starter culture for producing high-quality functional cowpea tempeh. Its application offers an alternative to soybean-based tempeh while enhancing sensory and nutritional profiles. This innovation may support tempeh diversification using locally available legumes.
Transformative Strategies for Inclusive Education to Eliminate Gender Bias and Strengthen Social Justice in Modern School Environments Rizal, Samsul; Isnani, Tuti; Mulyana, Asep; Akbar Tashawwufy, Nabil
Jurnal Ar Ro'is Mandalika (Armada) Vol. 6 No. 2 (2026): JURNAL AR RO'IS MANDALIKA (ARMADA)
Publisher : Institut Penelitian dan Pengembangan Mandalika Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59613/armada.v6i2.5925

Abstract

This study explores transformative strategies for inclusive education aimed at eliminating gender bias and strengthening social justice in modern school environments. The background highlights that despite the implementation of equality-oriented policies, gender disparities persist in Indonesian education—particularly in learning materials, teaching practices, and access to digital technology. The study aims to identify forms of gender bias, analyze inclusive learning strategies, and formulate a transformative educational model rooted in social justice. Using a qualitative literature review, data were collected from books, journal articles, policy documents, and international reports by UNESCO and UNICEF. The findings show that gender inequality manifests through stereotypes in textbooks, unequal participation in STEM fields, and digital discrimination. Effective strategies include integrating gender literacy into curricula, empowering teachers through training, and promoting collaboration among schools, governments, and communities. The study concludes that inclusive education transformation must combine curriculum reform, digital ethics, and social participation to achieve gender-equal learning environments.
Kajian Penggunaan Ragi Tempe (Mosaccha dan Raprima) dan Jenis Kedelai (Grobogan, Anjasmoro dan Impor) terhadap Kualitas Tempe Riva Trimillenia Putri; Samsul Rizal; Maria Erna Kustyawati; Dewi Sartika; Sussi Astuti
JURNAL AGROINDUSTRI HALAL Vol. 12 No. 2 (2026): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v12i2.24657

Abstract

Tempe merupakan pangan tradisional Indonesia yang memiliki nilai gizi tinggi dan berpotensi sebagai pangan fungsional. Kualitas tempe dipengaruhi oleh jenis kedelai dan inokulum yang digunakan selama proses fermentasi. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan ragi tempe Mosaccha dan jenis kedelai terhadap karakteristik kimia, fisik, mikrobiologis, dan sensori tempe kedelai, menentukan perlakuan terbaik, serta menganalisis kandungan isoflavon, vitamin B12, dan β-glukan pada tempe terpilih. Penelitian dilakukan menggunakan Rancangan Acak Kelompok Lengkap (RAKL) dua faktor dengan tiga ulangan. Faktor pertama adalah jenis kedelai, yaitu kedelai lokal Grobogan, Anjasmoro, kedelai impor, serta kombinasinya, dan faktor kedua adalah jenis ragi tempe, yaitu ragi Mosaccha dan ragi komersial Raprima. Parameter yang diamati meliputi kadar air, kekerasan, kadar protein, total kapang dan khamir, serta uji sensori (warna, tekstur, dan aroma). Data dianalisis menggunakan analisis sidik ragam dan uji lanjut BNJ pada taraf 5%. Hasil penelitian menunjukkan bahwa jenis kedelai dan ragi berpengaruh nyata terhadap seluruh parameter yang diamati. Perlakuan terbaik diperoleh pada tempe berbahan baku kedelai Grobogan dengan penggunaan ragi Mosaccha (P2A2). Perlakuan ini menghasilkan kadar air sebesar 62,35%, nilai kekerasan sebesar 319,25 gf, kadar protein tertinggi sebesar 53,81%, serta total kapang sebesar 7,57 log CFU/g. Hasil uji sensori menunjukkan tempe memiliki warna putih merata, tekstur kompak, dan aroma khas tempe yang disukai panelis. Analisis sifat kimia pada perlakuan terbaik menunjukkan kandungan isoflavon sebesar 56,12 mg/100 g, vitamin B12 sebesar 0,074 µg/100 g, dan β-glukan sebesar 0,598%. Berdasarkan hasil tersebut, penggunaan ragi tempe Mosaccha pada kedelai lokal Grobogan mampu menghasilkan tempe dengan kualitas kimia, mikrobiologis, dan sensori yang lebih baik serta berpotensi sebagai pangan fungsional. Kata kunci : tempe, kedelai grobogan, kedelai anjasmoro, Raprima, Mosaccha.
STUDI KELAYAKAN USAHA AGROINDUSTRI TEMPE MOSACCHADI KOTA BANDAR LAMPUNG Samsul Rizal; Atri Melatiningsih; Sri Hidayati; Maria Erna Kustyawati; Teguh Endaryanto
Jurnal Agroindustri Vol. 13 No. 2 (2023): November 2023
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.13.2.147-162

Abstract

Tempe Mosacha merupakan salah satu jenis tempe yang dibuat dengan menggunakan inokulum yang mengandung starter Rhizopus oligosporus dengan penambahan Saccharomyces cerevisiae. Penambahan inokulum tempe Mosacha menghasilkan tempe yang lebih enak, lebih tahan lama, dan diharapkan mempunyai manfaat kesehatan yang lebih baik karena mengandung beta-glukan. Analisis kelayakan usaha agroindustri tempe Mosacha perlu dilakukan untuk mengetahui apakah pendirian usaha tersebut layak atau tidak untuk dijalankan. Penelitian ini bertujuan untuk mengetahui kelayakan pendirian agroindustri tempe Mosacha di Kota Bandar Lampung berdasarkan aspek finansial. Metode penelitian yang digunakan adalah analisis deskriptif untuk mendeskripsikan desain industri tempe Mosacha melalui tahapan proses observasi dan analisis data hasil observasi dan wawancara. Metode yang digunakan adalah observasi dan wawancara. Data yang digunakan dalam penelitian ini adalah data primer yang selanjutnya dianalisis menggunakan Microsoft Excel dan data sekunder sebagai acuan dalam aspek pemasaran. Analisis finansial yang digunakan meliputi analisis NPV, Net B/C, IRR, dan PP. Hasil penelitian menunjukkan bahwa usaha agroindustri tempe Mosacha mempunyai Net Present Value sebesar Rp 2.450.599.432,50 (> 0), nilai Internal Rate of Return sebesar 76% (> 12%), nilai Net B/C sebesar 1,49 (>1), sedangkan nilai Payback Period 1,67 tahun lebih cepat dibandingkan umur proyek. Berdasarkan hasil tersebut maka produksi tempe Mosacha dengan kapasitas 200 kg bahan baku kedelai/hari layak untuk dikembangkan di Kota Bandar Lampung.
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