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All Journal agriTECH Community Development Journal: Jurnal Pengabdian Masyarakat Agrica: Journal of Sustainable Dryland Agriculture Jurnal Agrisa

Yuliana Tandi Rubak

Agro-technology Department, Faculty Of Agriculture, University Of Nusa Cendana Jl. Adi Sucipto, Penfui, Kupang, Nusa Tenggara Timur, Kode Pos 85100

Author-ID : 365018

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Economics, Econometrics & Finance Education Health Professions Immunology & microbiology Public Health

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Articles

Tingkat Cemaran Aflatoksin B pada Jagung di Kabupaten Kupang, Nusa Tenggara Timur Yuliana Tandi Rubak
agriTECH Vol 31, No 3 (2011)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The aim of this research is to determine the level of aflatoxin B on corn at the farmer level in several centers in Kupang district corn production. Sixty five samples were colected from 4 places in kupang district and evaluated the levels of aflatoxin B using ELISA method. The results showed that contaminant levels of aflatoxin B of corn samples, 71 samples (95%) was contaminated by aflatoxin B less than 15 ppb and 4 samples (5%) was contaminated by aflatoxin more than 15 ppb. The highest Aflatoxin B concentration was 42.3 ppb. ABSTRAKPenelitian ini bertujuan untuk mengetahui tingkat cemaran aflatoksin B pada jagung di tingkat petani di beberapa sentra produksi jagung di Kabupaten Kupang. Sebanyak 75 sampel diambil dari 4 kecamatan dan dilakukan pengujian tingkat cemaran aflatoksin B menggunakan metode ELISA. Hasil uji kandungan aflatoksin terhadap sampel menunjukkanbahwa 71 sampel (95%) dengan cemaran aflatoksin < 15 ppb dan 4 sampel (5%) dengan cemaran aflatoksin > 15 ppb. Cemaran aflatoksin tertinggi pada sampel sebesar 42,3 ppb.

Pengurangan Aflatoksin B (AFB ) dengan Proses Fermentasi Menggunakan Rhizopus Oligosporus MK-1 pada Pembuatan Bumbu Pecel Yuliana Tandi Rubak; Endang S. Rahayu; Sardjono Sardjono
agriTECH Vol 28, No 4 (2008)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Aflatoxin B is the most harmfull mycotoxin for human health because of the toxicity, carcinogenicity, teratogenicity 1and mutagencity. Aflatoxin is the common mycotoxin contaminant in grains, nuts and their products such as “bumbupecel”. Bumbu pecel is a kind of spice used for serving vegetable foods called “pecel” which is very popular in In-donesia. Biological reduction of aflatoxin is an important process in order to degrade aflatoxin in foods. The aim of this research was to modify the steps of bumbu pecel production to reduce aflatoxin B content through fermentation of peanut by Rhizopus oligosporus MK-1. The research was carried out in two steps that were modifying process inbumbu pecel production and sensory test for modified bumbu pecel. Modification process consisted of bean soaking, germ pealing, washing, steaming, fermentation of Rhizopus oligosporus MK-1 and roasting. Aflatoxin analysis was carried out by ELISA (Enzyme Linked Immunosorbent Assay). The result indicated that fermentation process by Rhizopus oligosporus MK-1 reduced 88.95 % aflatoxin B accumulatively in three days fermentation. Aflatoxin reduction 1was greater with the of length fermentation time and correlated with the growth of Rhizopus oligosporus MK-1. Twodays fermentation did not affect the sensory characteristic of bumbu pecel.ABSTRAKAflatoksin B adalah mikotoksin yang paling berbahaya untuk kesehatan manusia, karena bersifat racun, karsinogenik, teratogenik dan mutagenik. Aflatoksin adalah mikotoksin yang sering mencemari biji-bijian, kacang-kacangandan juga produk biji-bijian maupun kacang-kacangan seperti bumbu pecel. Bumbu pecel adalah bumbu yang digu- nakan bersama sayuran yang biasa disebut “pecel” yang sangat popular di Indonesia. Reduksi biologis aflatoksin adalah proses yang sangat penting untuk menurunkan kandungan aflatoksin selama fermentasi kacang oleh Rhizopus oligosporus MK-1. Penelitian ini terdiri dari 2 tahap yaitu modifikasi proses produksi bumbu pecel dan uji sensoris terhadap bumbu pecel yang telah dimodifikasi. Modifikasi proses meliputi perendaman biji, pengupasan kulit biji, pen- cucian, perebusan, fermentasi Rhizopus oligosporus MK-1 dan penyangraian. Analisis aflatoksin menggunakan ELISA (Enzym Linked Immunosorbent Assay). Hasil penelitian menunjukkan bahwa proses fermentasi menggunakan Rhizopus oligosporus MK-1 menurunkan kadar aflatoksin B sekitar 88,95 % selama 3 hari proses fermentasi. Semakin lama proses fermentasi, maka penurunan kadar aflatoksin juga semakin banyak dan berhubungan dengan pertumbuhanRhizopus oligosporus MK-1. Fermentasi selama 2 hari tidak berpengaruh terhadap karakter sensoris bumbu pecel.

Initial Moisture Content of Corncobs Plays an Important Role in Maintaining its Quality during Storage Lince Mukkun; Herianus J.D. Lalel; Yuliana Tandirubak
agriTECH Vol 38, No 2 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Maize is one of the important staple foods for people in Timor, East Nusa Tenggara Province, Indonesia. Subsistent farmers store the maize for their own consumption until the next harvest season, for seed and feed. However, high initial water content of the kernel due to improper drying prior storage initiate serious damage and losses during the maize storage. High water content promotes the growth of fungi and insects, and increase respiration rate, resulting in rapid deterioration of maize. The purpose of this study was to determine the initial moisture content that might minimize damage and losses of maize in the farmers’ storage, and to study the effects of some plant materials that are used to smoke corns before storage. The experiment was initiated by sun-drying the harvested corncobs for 0, 2, 4, 6, 8, and 10 days (6 hours a day). This experiment was designed using Completely Randomized Design with 6 treatments and 3 replications. Dried corncobs were stored in the farmer’s storage for 4 months. The effects of maize kernels’ initial water content on the development of water content in kernels; the percentage of damaged kernels; and the species of pathogen and insects were investigated during storage with 2-week intervals. The results demonstrated that drying the corncobs prior storage for 10 days, resulting in 12.96% of water content, significantly decreased the percentage of seed damage to 6.5%, as compared to without drying process which resulted in 63%. Aspergillus flavus, Fusarium sp., and Penicillium sp were found to be the main pathogen during storage. There are no insect pests found during the storage.

SIFAT FISIKO-KIMIA DAN ORGANOLEPTIK CAKE HASIL SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG SUWEG Jenny E. R. Markus; Yuliana Tandi Rubak; Handy Tomasoei
AGRICA Vol. 5 No. 2 (2012): December
Publisher : Agriculture Faculty of Flores University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37478/agr.v5i2.454

This research was conducted in the Seed Technology laboratory and Laboratory of Microbiology, Faculty of Agriculture, University of Nusa Cendana, Kupang, which lasts from September to December 2013 with aims to investigate the influence of substitution of wheat flour with flour suweg the physicochemical properties and organoleptic cake. This study used a completely randomized design (CRD) with 5 treatments, namely substitution suweg flour to wheat flour: 0%, 10%, 20%, 30% and 40%. The parameters analyzed were proximate, softness, porosity, degree of development, test organoleptic colour, flavour, aroma, and texture. Organoleptic data obtained from the 20 panellists and subsequently analyzed by Friedman test, while ANOVA test if there is a real effect then tested further by using DMRT. The results showed that the substitution of different flour suweg provides a very significant effect on water content, fat, ash content, protein, carbohydrate esandtenderness cake. Based on the results of the organoleptic test, cake with flour substitution suweg the colour, aroma and taste of a real significant show, panellists liked the cake substitution suweg 40%, while the texture, the panellists still like to substitution of 40% flour suweg, an assessment of the texture with the highest scores on substitution treatment 10% flour suweg. Organoleptic test and Friedman test results it can be concluded that the cake treatment received a positive response from the panellists was a cake with 40% flour suweg treatment with a total of 66 rankings for colour, aroma as a total ranking of 68, and for a sense of the total ranking of 74. Similarly, some a score on the cake substitution acceptance panellists ranged from 3,1 to 3,4 and the obtained cake was elected with 40% substitution treatment suweg flour.

PENERAPAN CARA PENGOLAHAN PANGAN YANG BAIK PADA UMK ABON YUDHISTIRA KUPANG Lalel, Herianus J. D.; Rubak, Yuliana Tandi; Abidin, Zainal; Cakswindryandhani, Ni Luh Putu Ravi; Nalle, Ryan Pieter I; Pollo, Roddialek; Radja Kana, Yenny; Oematan, Shirly S.; Neranai, Yohanes Franyklino; Gandut, Yosefina R.Y
JURNAL AGRISA Vol 14 No 1 (2025): Jurnal Agrisa
Publisher : Program Studi Agroteknologi, Fakultas Pertanian, Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/agrisa.v14i1.24358

The Certificate of Good Manufacturing Practices (GMP) is a regulatory requirement in Indonesia to ensure the quality and safety of food and beverage products. However, many micro, small, and medium enterprises (MSMEs) in Kupang City have yet to obtain CPPOB certification, largely due to limited knowledge and skills in meeting the necessary requirements. This community service program aimed to assist an MSME in implementing CPPOB standards through a series of activities, including surveys, production process assessments, coordination with stakeholders, and mentoring to improve production systems. UMK Abon Yudhistira, located in Naikoten II, Kupang City, was selected as the model enterprise. The intervention focused on redesigning the production room layout to reduce the risk of cross-contamination arising from the movement of raw materials, finished products, personnel activities, and external factors. In addition, product packaging information was revised to enhance traceability in accordance with CPPOB guidelines. The program resulted in significant improvements in production practices, enabling UMK Abon Yudhistira to successfully obtain CPPOB certification from the Indonesian Food and Drug Authority. This initiative demonstrates that targeted technical assistance can effectively support MSMEs in achieving compliance with national food safety and quality standards.

PENCEGAHAN STUNTING, PENINGKATAN EKONOMI MASYARAKAT DAN PARIWISATA MELALUI PROGRAM KULIAH KERJA NYATA TEMATIK DI DESA TESI AYOFANU, KABUPATEN TIMOR TENGAH SELATAN Manilapai, Jusuf; Levinda, Felixa Yuki; Aton, Albertha Gitania Surya Bui; Hana, Elvira Olfriane Tanggu; Muda, Wina Jensisca; Ratu, Jacob M.; Rubak, Yuliana Tandi
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 6 No. 2 (2025): Volume 6 No. 2 Tahun 2025
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v6i2.42969

Kuliah kerja nyata (KKN) merupakan salah satu bentuk nyata pengabdian mahasiswa kepada masyarakat. Sesuai temanya yaitu membangun desa, kegiatan KKN Tematik Kolaboratif Universitas Nusa Cendana bertujuan agar mahasiswa ikut berperan aktif dalam menyelesaikan masalah di masyarakat dengan 3 tema utama berupa kesehatan (stunting), pertanian dan pariwisata yang dilaksanakan di desa Tesi Ayofanu. Sesuai dengan masalah utama yang ditemukan dilapangan, yaitu tingginya angka stunting di bidang kesehatan, rendahnya pemasaran dan pengolahan pangan lokal bernilai jual tinggi di bidang pertanian serta minimnya promosi potensi pariwisata lokal yang dapat meningkatkan ekonomi masyarakat. Penelitian dalam pengabdian masyarakat ini merupakan penelitian lapangan jenis deskriptif kualitatif. Metode yang digunakan adalah observasi, wawancara dan dokumentasi. Mahasiswa KKN melakukan 3 program kerja utama sesuai 3 tema yaitu penyuluhan kesehatan dengan leaflet dan pembuatan buku "Tesi Ayofanu Menolak Stunting" untuk tema kesehatan. Pengolahan bubuk bawang putih untuk tema pertanian dan pembuatan buku pariwisata berjudul “Tesi Ayofanu : Merekam Kehidupan, Adat dan Cerita Desa” untuk tema pariwisata. Hasil penelitian menunjukan bahwa penyuluhan kesehatan mengubah persepsi responden bahwa pantangan mengonsumsi protein hewani selama masa nifas adalah hal yang salah. Pengolahan bawang putih bubuk juga menjadi produk inovasi baru dengan nilai jual, daya tahan serta daya jual tinggi yang didukung keberlanjutannya oleh pemerinta setempat. Buku pariwisata juga diapresiasi sebagai motivasi untuk merealisasikan Tesi Ayofanu sebagai desa wisata dimasa depan dengan perbaikan infrastruktur yang menunjang pengembangan desa.

Co-Authors Aton, Albertha Gitania Surya Bui Cakswindryandhani, Ni Luh Putu Ravi Endang S. Rahayu Gandut, Yosefina R.Y Hana, Elvira Olfriane Tanggu Handy Tomasoei Herianus J.D. Lalel Jacob Matheos Ratu Jenny E. R. Markus Levinda, Felixa Yuki Lince Mukkun Manilapai, Jusuf Muda, Wina Jensisca Nalle, Ryan Pieter I Neranai, Yohanes Franyklino Pollo, Roddialek Radja Kana, Yenny Sardjono Sardjono Shirly S. Oematan Zainal Abidin

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