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All Journal Jurnal AGROTEKNOLOGI Pelita Perkebunan Jurnal Pangan dan Agroindustri Jurnal Agroindustri Warta IHP (Warta Industri Hasil Pertanian) UNEJ e-Proceeding JMM (Jurnal Masyarakat Mandiri) Indonesian Food Science and TechnologyJournal Jurnal Agritechno International Journal on Food, Agriculture and Natural Resources (IJFANRES) Journal La Lifesci Journal of Applied Agricultural Science and Technology Proceeding of International Conference Health, Science And Technology (ICOHETECH) Jurnal Penelitian Sains dan Teknologi Indonesia Jurnal Hasil Pengabdian Kepada Masyarakat Universitas Jember

Maria Belgis

Department Of Agricultural Product Technology, Faculty Of Agricultural Technology, University Of Jember, Indonesia

Author-ID : 3704924

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Social Sciences Other

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KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK FRUIT LEATHER KENITU (Chrysophyllum cainito L.) DENGAN PENAMBAHAN CMC DAN KARAGENAN Herlina Herlina; Maria Belgis; Lufi Wirantika
JURNAL AGROTEKNOLOGI Vol 14 No 02 (2020)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v14i02.12938

Star apple is a seasonal local fruit that is commonly found in East Java, Indonesia. This fruit contains high fiber and antioxidants, however the utilization was not optimal specially at the harvest season, so it requires for further processing. Star fruit apple processing into fruit leather would expected to resolve this problem. Plasticity is an important parameter in fruit leather quality which can be influenced by binding agent, sugar, and acid composition. Therefore, the aim of this study was to determine the best concentration of binding agent that can produce star apple fruit leathers with good characteristics and preferred by consumers. The concentration of CMC and carrageenan used in this study were 0.1%; 0.3%; 0.5%. Physicochemical data were analyzed by ANOVA (α = 5%) and DMRT, while preference were analyzed using Chi-square test (α = 5%). The best treatment determination was using scoring analysis. The result showed that 0.3% carrageenan was the best treatment to produce star apple fruit leather with 54.48 lightness; 348 g/ 2 mm texture; 17.99 KPa tensile strength; 9.03% elongation; 2.68% syneresis; 22.49% water content; and 6.11% crude fiber content. While the color, aroma, texture, taste, and overall preference were as follows 73.33%; 63.33%; 73.33%; 60%; and 66.67% respectively. Keywords: CMC, carrageenan, fruit leather, star apple

TEKNOLOGI PEMBUATAN KERUPUK IKAN BULAK (SARDINE FIMBRIATA) DI UD. BISMILLAH Nurhayati Nurhayati; Maria Belgis; Sih Yuwanti; Shania Listyana Putri
JMM (Jurnal Masyarakat Mandiri) Vol 4, No 5 (2020): November
Publisher : Universitas Muhammadiyah Mataram

Abstrak: UD. Bismillah merupakan salah satu industri rumah tangga perseorangan yang memproduksi kerupuk mentah maupun matang untuk dipasarkan di desa sekitar. Alih teknologi yang dilakukan kepada UD. Bismillah berupa teknologi tepat guna dan analisis finansial usaha kerupuk ikan dengan menggunakan ikan “bulak” (Sardine fimbriata). Alih teknologi yang diberikan yaitu proses persiapan bahan yang dilakukan oleh pemilik, proses pencampuran bahan, pencetakan, pengukusan, pengeringan, dan pengorengan kerupuk oleh pegawai. Alat yang digunakan antara lain mesin pencetak kerupuk dengan konveyor, boiler dan steamer untuk proses pengukusan kerupuk serta tomang dan wajan untuk penggorengan kerupuk. Harga jual kerupuk yang sudah digoreng di tingkat pengecer/toko adalah Rp.200/buah. Penambahan ikan “bulak” dilakukan sebagai upaya pemanfaatan ikan nilai ekonomis rendah sebagai sumber gizi dan protein. Hasil analisis finansial menunjukkan dengan penambahan ikan bulak pada adonan menghasilkan nilai NPV Rp. 364.235.841,7; Net B/C sebesar 1,15; PBP sebesar 0,48 tahun atau 175,2 hari; ROI sebesar 2,1; dan BEP unit yang dihasilkan sebesar 10.648 kg. Hal ini menunjukkan usaha kerupuk ikan ‘Bulak’ layak untuk dijalankan, dengan harga jual Rp.22.800 per kg kerupuk ikan ‘Bulak’ matang.Kata Kunci: ikan; kerupuk; sardine fimbriata; Abstract: UD. Bismillah is individually home industry that produces unfried and fried crackers for sale in nearby villages. Technology transfer was carried out to UD. Bismillah in the form of appropriate technology and financial analysis of fish cracker production using "Bulak" fish (Sardine fimbriata). The transfer of technology provided were i.e material preparation process carried out by the owner, while mixing ingredients, forming, steaming, drying and frying crackers process by employees. The equipment used were including crackers machine with conveyors, boilers, steamer, and tomang with pans for fried the crackers. The selling price of fried crackers at the retail / store was IDR 200 / piece. The addition of "Bulak" fish was carried out as an effort to utilize marginal economy (cheap) fish as a nutrition and protein source. The results of the financial analysis showed that the addition of Bulak fish into the dough were resulted NPV Rp. 364,235,841.7; Net B / C of 1.15; PBP 0.48 years or 175.2 days; ROI of 2.1; and the BEP units of 10,648 kg. Therefore, the 'Bulak' fish cracker business is feasible to run, by selling price was Rp. 22,800 per kg fried 'Bulak' fish crackers.

Antibacterial Activity of Kaempferia Galanga L. Hard Candy Against Streptococcus pyogenes and Staphylococcus aureus Bacteria Growth Maria Belgis; Ahmad Nafi’; Giyarto Giyarto; Afina Desi Wulandari
International Journal on Food, Agriculture and Natural Resources Vol 2, No 1 (2021): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v2i1.22

Aromatic ginger (Kaempferia Galanga L.) is a spice plant that has a high volatile content with active compounds of ethyl p-methoxy cinnamate (23.65%) and ethyl cinnamate (5.98%). These two compounds have been reported to have antibacterial activity against Streptococcus pyogenes and Staphylococcus aureus, which are two types of bacteria that can cause sore throat. The application of aromatic ginger essential oil on hard candy can potentially reduce inflammation in the throat. This study aims to determine the effect of aromatic ginger essential oil concentration on hard candy in inhibiting the growth of Streptococcus pyogenes and Staphylococcus aureus bacteria and to determine their acceptance by the panelists. This research was conducted with 6 treatments of variations in the concentration of aromatic ginger essential oil, including 0%, 0.2%, 0.4%, 0.6%, 0.8%, and 1%. The results showed that the higher the concentration of aromatic ginger essential oil on hard candy would further increase the inhibition of the growth of Streptococcus pyogenes and Staphylococcus aureus bacteria. The highest inhibitory activity and the highest panelist acceptance was 1% essential oil concentration with 3.29% moisture content, 0.12% ash content, and 7.13% reducing sugar. The use of aromatic ginger essential oil on hard candy as a flavoring and well as inhibiting the growth of strep throat-causing bacteria (Streptococcus pyogenes and Staphylococcus aureus) has the potential to be developed. Keywords: Antibacterial, hard candy, aromatic ginger, essential oil, Streptococcus pyogenes, Staphylococcus aureus

The Optimization of Catfish Smart Flavor Production by Biduri and Papain Enzymatic Hydrolysis Yuli Witono; Ardiyan Dwi Masahid; Maria Belgis; Zuida Amalina Rizky
International Journal on Food, Agriculture and Natural Resources Vol 2, No 3 (2021): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v2i3.46

The consumption of Monosodium Glutamate with a large amount can lead to nerve cell damage to the brain so that natural ingredients substitute MSG is needed. In this research, we produced smart flavors from catfish through enzymatic hydrolysis by combining papain and biduri enzymes. The purpose of the study was to identify the influence of enzyme concentration and length of hydrolysis on the smart flavor characteristics and determine the best treatment to produce smart flavors. The parameters identified were color, yield, moisture content, dissolved proteins, degrees of hydrolysis, antioxidants, water binding ability, and emulsion stability. The results show the highest brightness are biduri and papain combination by 60:40 with one-hour hydrolysis. The highest dissolved protein is 50:50 combination with three-hour hydrolysis. In addition, antioxidant activity is marked in a combination of 50:50 with one-hour hydrolysis.

The Extraction and Partial Characterization of Lunatin from Lima Bean (Phaseolus lunatus L.) Ahmad Nafi'; Maria Belgis; Aisyah Fridannisa
International Journal on Food, Agriculture and Natural Resources Vol 2, No 2 (2021): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v2i2.30

Lima Bean (Phaseolus lunatus L.) contains a lectin called lunatin which is an antinutrient with antioxidant, antifungal, and antiproliferative properties. The purpose of this study was to determine the effect of different processing of Lima bean seeds, namely crushed dry seeds, Lima bean flour, and Modified Legume Flour (MOLEF). In addition, it delved into the differences resulting from different extraction temperatures (27ºC, 40ºC, and 50ºC) on the lunatin extract obtained. The results show that the total protein in dry seeds, flour and MOLEF Lima beans are 23.18%, 24.20% and 17.12%, respectively. The molecular weight of lunatin detected is 30.25 kDa; The highest antioxidant activity, marked at 83.58% , is obtained by lunatin extract from samples of crushed dried Lima beans, with an extraction temperature of 50ºC, while the lowest activity, 45.97%, is indicated by lunatin extract from MOLEF samples of Lima beans, with extraction temperature of 40ºC. Temperature variations in general do not affect the protein bands detectable. Likewise, the antioxidant activity also does not show antifungal activity against Aspergillus niger.

Functional Properties of Adlay Flour (Coix lacryma-jobi L. var. Ma-yuen) Resulting from Modified Durations of Fermentation Using Rhizopus oligosporus Ardiyan Dwi Masahid; Maria Belgis; Helyas Vintan Agesti
International Journal on Food, Agriculture and Natural Resources Vol 2, No 2 (2021): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v2i2.32

Adlay is a nutritious grain that has the potential as an alternative food because it has a high protein and fat content of 14.10% and 7.90%, respectively. The use of Adlay as flour still has a weakness, namely the functional properties of Adlay flour such as low swelling power. One way to improve the characteristics of Adlay flour is by fermentation using Rhizopus oligosporus. The fermentation duration is the time that allows changes in the characteristics of the flour due to the fermentation. This study aims to determine the effect of differences in fermentation duration using Rhizopus oligosporus on the physical, chemical, and functional characteristics of Adlay flour produced from fermented Adlay seeds. This study used one factor, namely the lengths of fermentation for 0, 12, 24, 30, 36 and 48 hours. The analysis in this study included whiteness, yield, pH, water content, ash content, protein content, fat content, carbohydrate content, swelling power and solubility, oil holding capacity (OHC) and water holding capacity (WHC). The results have shown that the longer the fermentation duration the lower rate of whiteness, pH, yield, water content, fat content, and carbohydrate content will become, while some functional properties of Adlay flour become better with increasing values of ash content, protein content, swelling power, solubility, Oil Holding Capacity (OHC), and Water Holding Capacity (WHC).

STABILITAS SERBUK PEWARNA ALAMI BERBASIS ANTOSIANIN BUAH NAGA MERAH APKIR TERVARIASI PELARUT ASAM DALAM BERBAGAI KONDISI EKSTERNA Andi Eko Wiyono; Oryzatania Windaru Runteka; Miftahul Choiron; Eka Ruriani; Maria Belgis
Jurnal Agritechno Jurnal Agritechno Vol. 15, Nomor 2, Oktober 2022
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/at.vi.693

Anthocyanins are red, purple, blue pigments in low quality red dragon fruit which have potential as a source of natural dyes. Anthocyanins are more stable when an acid solvent is added because it can strengthen the anthocyanin color during the drying process. This study aims to determine the stability of the natural dye powder of an off grade red dragon fruit with the addition of a acid solvent under various pH conditions, high temperature heating time, storage temperature conditions, adding salt and adding sugar, as well as knowing the best treatment for the stability test of natural dyes powder with the addition of a acid solvent. In this study the stability test of the natural dyes powder was tested with variations in the types of acid solvent namely citric acid and ascorbic acid in concentrations of 0.3% and 3%. The data on the stability test results of the dye powder are presented in the form of tables and graphs and described descriptively. Determination of the best treatment was analyzed by the spider web method The results of the stability test of natural dye powder showed that treatment A1 with the addition of 0.3% citric acid was the best treatment because A1 dye powder was able to be more stable stored in a refrigerator temperature of 10⁰C for 7 days, stable in variations of citric acid buffer solution pH 3-6, stable in heating for 0-45 minutes, and also stable in 2%, 4%, and 6% salt solutions. The dye powder which is able to be stable at room temperature storage conditions of 27⁰C is A4 dye powder, and the dye powder which is stable in various sugar concentrations of 20%, 40%, and 60% is A2 dye powder.

Sensory Characteristics and Antimicrobial Activities of Soft Candy with Essential Basil (Ocimum Sanctum L.) Against Candida Albicans and Streptococcus Mutans Maria Belgis; Giyarto; Malvira Mega Febriyanti; Ahmad Nafi; Dyah Ayu Savitri; Andrew Setiawan Rusdianto
Journal La Lifesci Vol. 3 No. 3 (2022): Journal La Lifesci
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journallalifesci.v3i3.701

Soft candy is a type of confectionery product that has a chewy texture. Chewing candy can stimulate the activity of salivary secretion, thus it supports the release of active compounds in the mouth. Essential oil contains of active compounds that are able to control bacteria growth that may cause bad breath. The purpose of this study was to observe the antimicrobial activity of soft candy with the addition of basil essential oil (0.2%, 0.4%, 0.6%, and 0.8%) against Streptococcus mutans and Candida albicans and to determine the most acceptable candy by consumers. Parameters of the research observations included antimicrobial activity with solid diffusion and dilution methods, descriptive sensory test with RATA test and acceptability test (aroma, taste, mouthfeel, aftertaste, and overall), and effectiveness test. The results showed that the addition of 0.4% basil essential oil in soft candy performed the highest effectiveness value (0.71). The effectiveness value was obtained from the results of the inhibition zone (disc) test, and the results of the acceptability test. Therefore, from the research, it can be concluded that soft candy with basil essential oil has a great potential to be utilized as antimicrobial agent to overcome mouth problems.

THE POTENTIAL OF TOMATOES AND SPINACH AS A DIVERSIFICATION OF PROCESSED FOOD FOR KWT KARYA BUNDA MAESAN Maria Belgis; Yuli Witono; Ardiyan Dwi Masahid; Ahmad Nafi’; Livia Wahyuni; Lailatul Azkiyah
UNEJ e-Proceeding 2022: E-Prosiding Kolokium Hasil Penelitian dan Pengabdian kepada Masyarakat Periode II Tahun 2022
Publisher : UPT Penerbitan Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar

Maesan is one of the sub-districts in Bondowoso Regency, where people primarily work in agriculture. In Maesan sub-district, there is a KWT (Farmer Women's Group) Karya Bunda, which does not have superior products processed tomatoes or spinach. Maesan people use tomatoes and spinach as daily vegetables. The availability of tomatoes and spinach in Maesan is relatively abundant. If the harvest is large, the price of tomatoes is meager, so they are not harvested by farmers and suffer heavy losses. One of the diversions of processed food is tomato sauce and spinach chips. KWT Karya Bunda has never used tomatoes and spinach as diversified products. So it is necessary to socialize and train how to produce tomato sauce and spinach chips. Moreover, test the favorability of tomato sauce and spinach chips. We hope it can be developed and impact KWT Karya Bunda's income. 34 participants of KWT Karya Bunda attended the socialization activity. The socialization activity consisted of presenting post-harvest technology material and how to make tomato sauce and spinach chips, making tomato sauce and spinach chips and filling out a sensory questionnaire (liking) for spinach sauce and chips with a google form. The participants of KWT Karya Bunda were very enthusiastic about making tomato sauce and spinach chips. The results of sensory data showed that 79.4% very liked tomato sauce, and 20.6% liked tomato sauce. Meanwhile, the sensory assessment of spinach chips was 64.7% very like and 35.3% like. This shows that both products have the potential to be developed as KWT's main products. Keywords: maesan, KWR Karya Bunda, tomato sauce, spinach chips

The Potential of Local Garlic (Allium sativum L.) to Become a Flavor Enhancer Through Lacto-Fermented Garlic Firda Ainia Adha; Andrew Setiawan Rusdianto; Noer Novijanto; Maria Belgis
Proceeding of International Conference on Science, Health, And Technology 2021: Proceeding of the 2nd International Conference Health, Science And Technology (ICOHETECH)
Publisher : LPPM Universitas Duta Bangsa Surakarta

Garlic is an agricultural commodity that is often used as an additional ingredient in various food that serve as a flavor enhancer. According to data from the Central Statistics Agency and the Directorate General of Horticulture of the Republic of Indonesia, in 2019 Indonesia's garlic production reached 88,816 tons. However, this amount is still not able to meet the demand for garlic in Indonesia which reaches 600,000 tons per year. To solve this problem, the Government of the Republic of Indonesia imports garlic from other countries. The problem of trade competition between local and imported garlic then arises. People prefer imported garlic because of the cheaper price and larger size. This condition causes farmers to not be able to survive in the competition and suffer losses. However, local garlic can actually compete in terms of quality. Local garlic has a sharper aroma with a more savory taste which will make the dish more delicious. Therefore, more attention to local garlic is needed, such as making innovations that can increase the value of local garlic. Lacto-fermented garlic is a food innovation that utilizes lactic acid bacteria (LAB) in the fermentation process. The fermentation process helps garlic produce a stronger aroma and taste as the allicin content increases. The fermentation process of garlic is carried out using the anaerobic fermentation method which lasts for 14 days. Garlic is fermented in a salt solution with 4 different concentrations consisting of 0%, 5%, 8%, and 10%. During the fermentation process, the aroma, garlic color, and solution color were observed. In terms of the aroma and color test aspects at the four concentrations used, the sample with a concentration of 8% on day 14 was selected as the best sample. This is because the osmosis process that occurs during fermentation is not excessive so that many organosulfur compounds in onions are still contained.

Co-Authors -, Giyarto Afina Desi Wulandari Ahmad Nafi Ahmad Nafi Ahmad Nafi' Ahmad Nafi' Ahmad Nafi’ Ahmad Nafi’ Ahmad Nafi’ Aini, Anggita Arifatul Aisyah Fridannisa Aisyah Nuraini Andi Eko Wiyono, Andi Eko Annisafitri ariza budi tunjung-sari, ariza budi Azkiyah, Lailatul Bertung Suryadharma, Bertung Dwi Martiwi Dwi Masahid, Ardiyan Dyah Ayu Savitri EKA RURIANI Firda Ainia Adha Giyarto Giyarto Giyarto Giyarto Giyarto Helyas Vintan Agesti Herlina Herlina Iwan Taruna Jayanti, Puja Dwi Livia Wahyuni Lufi Wirantika Majid, Nur Ika Okta Malvira Mega Febriyanti Masahid , Ardiyan Dwi Masahid, Ardiyan Dwi Masahid, Ardiyan Dwi Mia Retno Ambarsari Miftahul Choiron Mukhamad Fauzi Nafi', Ahmad Noer Novijanto Oryzatania Windaru Runteka Prameswari, Dayintaguna Prameswari, Fitrih Salsabilah Qriyasa Etik Juwita Renata Sita Windria Retha Talia Shasabilah Rusdianto, Andrew Setiawan Sakinah Sakinah Shania Listyana Putri Sih Yuwanti Triana Lindriati Vico Danuartha, Laurensius Ardian Wahyuni, Livia Winda Amilia Winda Amilia Winda Amilia Yuli Witono Yundari, Yundari Zhafirah Arifin, Thalita Zuida Amalina Rizky

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