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All Journal agriTECH Jurnal Industri Hasil Perkebunan Jurnal Humanitas: Katalisator Perubahan dan Inovator Pendidikan Pro Food Jurnal Biologi Tropis JMM (Jurnal Masyarakat Mandiri) Jurnal Agrotek UMMat SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan MATAPPA: Jurnal Pengabdian Kepada Masyarakat Jurnal Aplikasi Teknologi Pangan Jurnal Pengabdian Magister Pendidikan IPA Jurnal GeoEkonomi Community Empowerment Bioscientist : Jurnal Ilmiah Biologi Abdimas Mandalika Journal of Community Empowerment
Nurhayati, Nurhayati
Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Muhammadiyah Mataram, Mataram
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Journal : Jurnal Agrotek UMMat

 1 
PELUANG DAN TANTANGAN PENGEMBANGAN MAKROALGA NON BUDIDAYA SEBAGAI BAHAN PANGAN DI PULAU LOMBOK Mursal Ghazali; Nurhayati Nurhayati
Jurnal Agrotek Ummat Vol 5, No 2 (2018): August
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (597.939 KB) | DOI: 10.31764/agrotek.v5i2.705

Abstract

Makanan merupakan salah satu dari tiga kebutuhan pokok manusia yang tidak dapat diganti. Salah satu sumber bahan pangan yang belum mendapatkan perhatian yang serius bersumber dari laut seperti rumput laut. Sebagian kecil jenis rumput laut memang telah dikembangkan secara massal tetapi sebagian besar belum mendapat perhatian yang serius. Beberapa jenis makroalga non budidaya sudah dimanfaatkan oleh masyarakat Pulau Lombok sudah sejak lama. Oleh sebab itu, artikel ini dibuat bertujuan untuk mengetahui jenis rumput laut apa saja yang dimanfaatkan oleh masyarakat pesisir Pulau Lombok dan bagaimana peluang serta tantangan pengembangan rumput laut non budidaya sebagai sumber bahan pangan di Pulau Lombok. Berdasarkan wawancara yang telah dilakukan pemanfaatan alga di pulau Lombok lebih banyak pada alga merah yaitu jenis Acanthopora sp, Hypnea sp, Sarcodia sp, dan Halimenia sp.  Sementara itu, alga hijau dua jenis yaitu Codium sp dan Caulerpha sp serta satu jenis alga coklat yaitu Sargassum sp. Peluang pengembangan makroalga non budidaya masih sangat tinggi disebabkan karena kandungan nutrisi lengkap, sumber bahan makanan, peluang dijadikan sebagai komoditi ekonomi. Meskipun demikian terdapat kendala dalam pengembangannya yakni paket pengembangan belum memadai, masyarakat belum memahami manfaat rumput laut, isu pencemaran lingkungan, dan beberapa jenis rumput laut sebagai absorban logam berat.
MODIFIKASI PATI SECARA ASETILASI DAN APLIKASINYA PADA PEMBENTUKAN FILM Nurhayati Nurhayati
Jurnal Agrotek Ummat Vol 6, No 2 (2019): August
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (644.201 KB) | DOI: 10.31764/agrotek.v6i2.1659

Abstract

Along with the development of technology and processing methods used, native starch can be modified to improve its chemical, physicochemical characteristics so that it can be utilized for further products. Modified starches are starches whose hydroxyl groups have been changed by a chemical reaction (esterification, etherification, or oxidation) or by disturbing the original structure. One method of chemical starch modification commonly used is acetylation, which produces acetylated starch. Acetylated starches are produced from starch granules ethered with acetate groups by substituting starch hydroxyl groups. Chemical starch modification by acetylation with inserting an acetyl group in the OH group starch through the acetylation reaction. The reagents commonly used in the acetylation method are vinyl acetate, acetic acid, and acetic anhydrous. Acetylated starch has the physicochemical properties advantages such as gelatinization temperature, development power, solubility, and paste clarity are high. Another advantage is better storage and cooking stability when compared to native starch. In addition, the quality of the products produced from starch acetate is more stable and resistant to retrogradation. In general, starch modification by acetylation is greatly influenced by several factors, including intrinsic and extrinsic factors. Intrinsic factors include the structure of the granules (the shape and size of the granules), the composition of the granules (ratio of amylopectin and amylose, and compositions other than starch). While extrinsic factors consist of reagents (reagent type, concentration), condition of the media reaction (temperature, pH, reaction time, and pressure ), these factors will affect the degree of substitution,% acetyl, physicochemical, morphological and rheological properties, thermal and pasting of acetylated starch. In its application based on the degree of substitution, acetylated starch is classified into three levels, namely low, medium, high. Acetate starch with low DS (0.01-0.2) can function as film-forming, binder, adhesive, thickener, stabilizer, and texturing agent.
PEMBUATAN RESISTANT STARCH PATI BERAS DENGAN METODE ENZIMATIS DAN FISIK Tanwirul Millati; Nurhayati Nurhayati
Jurnal Agrotek Ummat Vol 7, No 2 (2020): October 2020
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v7i2.2719

Abstract

Rice is the leading food and a carbohydrate source for most of the world's and Indonesia population, but most rice tends to have a high glycemic index (IG). A product with a low IG is better, not only for people with diabetes but also for healthy people. Resistant starch (RS) functions as a new food ingredient that has a low glycemic index. RS is a part of starch or starch products resistant to digestion when through a gastrointestinal tract. RS has the same physiological effects as dietary fiber, can affect body weight and energy balance, increase lipid excretion to reduce calorie intake and reduce serum lipid levels, zero caloric content so that it can be used as a low-calorie food additive that can control body weight effectively. RS can be made through starch modification by physical treatment (heat treatment), chemical treatment, enzymatic treatment, and a combination of heat and enzymatic. Factors that influence RS's formation include starch properties, starch interactions with other components, processing conditions, heat processes, other treatments, and storage conditions. Therefore, the rice starch modification that contains a lot of RS needs to be known. Rice starch Hydrolysis with the dual enzyme α-amylase and pullulanase (DMT) can increase the highest RS level (51.0%) due to the increased degree of starch crystallinity. High RS results in an increase in gelatinization temperature, ΔH and phase transition temperatures, and a decrease in the speed of starch hydrolysis and weight loss.
Co-Authors -, Baharuddin -, Ibrahim - -, Mintasrihardi - Abdul Wahab Abi Adit Nusgia Adhawati, Laela Adi Gunawan, Adi Adi Saputrayadi Adiansyah, Joni Agum Muladi Agus Herianto Ahmad Fathoni Ahmad Jupri Ahmad Kutbi Rais Almaidah Purnamasari Arif ALUH NIKMATULLAH Amanda Ihza Putri Apriyanto, Mulono Arif Wijaya Ariyanto Ariyanto Artiningrum, Novitaa Tri Aryan Perdana Putra Asmawati Asmawati Asmawati Asmawati Azhari Burhanuddin Burhanuddin Desvina Sastrawati Desy Syafitri Deviana Mayasari Dian Eka Mayasari Dimas Dimas Dining Aidil Candri, Dining Aidil Djagal Wiseso Marseno Djagal Wiseso Marseno Erni Romansyah Ety Kurniawati Fathul Rakhman Fathuryani Fathuryani Fatman Nurjan Fatuh Rahman Fitriyah, Andi Tenri FMC Sigit Setyabudi Gunadi, Putu Eka Hafiz, Abdul Harry Irawan Johari Hasanto, Rizki Primaditya Hasri Kusuma Wardi Hidayati Hidayati Hirsan, Fariz Primadi Ibrahim Ibrahim Ibrahim Ibrahim Ibrahim Ibrahim Ibrahim Ibrahim Ibrahim Ibrahim Ibrahim Ibrahim Ibrahim Ida Wahyuni Irfan Irfan Irma Setiawan, Irma Johari, Harry Johari, Harry Irawan Joni Safaat Adiansyah Junaidi Am Kadek Rantawan Kamaluddin Kamaluddin Karyanik, Karyanik Khosiah Khosiah Kurniasih Sukenti Kutbi Rais, Ahmad Lailatul Rajai Lalu Mokh Reza Anshari Lestari, Dinda Propita Lusi Hardianingsih M. Hamam Nasiruddin M. Saleh M. Sobry Mahsup Mahsup Mahsup, Mahsup Maliq, Nina Mardiyah Hayati Marianah Marianah Marianah, Marianah Marianah, Marianah Mas'ad Mas'ad Mas,ad, Mas,ad Matrani, Bedy Matrani, Bedy Fara Aga Maya Sari Mintasrihardi, Mintasrihardi Muanah, Muanah Muh. Hidayatur Rohman Muhammad Jahidin Muhammad Sabri Muliatiningsih Muliatiningsih murdiah, murdiah Mursal Ghazali Mursal Ghazali Mursal Ghazali Novi Yanti Sandra Dewi Nur Annisa Istiqamah Nur Indah Julisaniah Nurin Rochayati Nurjan, Fatman Nurudin Nurudin Nurul Huda Palahuddin Palahuddin, Palahuddin Pazila, Baiq Dinda Aluh Putri Putu Eka Gunadi Rahman, Fatuh Rakhman, Fathul Ratri Retno Utami RINA KURNIANINGSIH Risqa Rabbani Rizki, Anis Syakiratur Salikin Salikin Saputrayadi, Adi Sari, Desy Ambar Septi Falensia Haris Setyabudi, Francis M.C. Sigit Sinta Muhardini Sintayana Muhardini Siti Hasanah Sri Rejeki ST Hardianti Suhairin, Suhairin Suherman Suherman Sukuryadi Sukuryadi Sukuryadi, Sukuryadi Sunarpi Sunarpi Supriyanto Supriyanto Supriyanto Supriyanto Suryadi Syirril Ihromi Syirril Ihromi, Syirril Tanwirul Millati Wiliwirman Wiliwirman Wiwit Bayu Adi Yeni Sulastri Yeni Sulastri Yeni Sulastri Yulianto Suteja Yusdianto Yusdianto Zuliawan, Ikbal