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Studi Pembuatan Tepung Mocaf (Modified Cassava Flour) dengan Lama Fermentasi yang Berbeda: Study of Making Mocaf Flour (Modified Cassava Flour) with Different Fermentation Times Lilis Tiku Sanda; Andi Lisnawati; Adnan Putra Pratama; Muh Yamin
Jurnal Loupe Vol 19 No 02 (2023): Edisi Desember 2023
Publisher : Jurusan Pertanian Politeknik Pertanian Negeri Samarinda Kampus Sei Keledang Jalan Samratulangi, Kotak Pos 192 Samarinda 75123

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51967/buletinloupe.v19i02.2940

Tepung mocaf (Modified Cassava Flour) merupakan tepung hasil olahan dari singkong dimana dalam proses pembuatannya melalui fermentasi terlebih dahulu. Proses fermentasi dalam pembuatan tepung mocaf yaitu menggunakan starter berupa bakteri asam laktat. Tepung mocaf yang dihasilkan selama fermentasi 12-72 jam dapat memenuhi standar SNI 7622- 2011, dengan karakteristik lebih putih (96,419 %), kadar air yang rendah, kadar protein dan kadar lemak lebih tinggi. Oleh karena itu tujuan dari penelitian ini untuk mengetahui waktu fermentasi yang tepat pada pembuatan tepung mocaf dan Untuk mengetahui kualitas tepung mocaf pada setiap parameter ujinya. Penelitian ini menggunakan 1 faktor perlakuan yaitu lama fermentasi (P1=12 Jam, P2=24 jam, P3=36 jam) dengan pengulangan 3 kali. Parameter yang diamati adalah uji rendemen, kadar air, kadar abu, dan uji organoleptik. Hasil analisa memperlihatkan bahwa tepung mocaf yang di fermentasi memiliki rendemen tertinggi pada perlakuan P1= 28,56% dan terendah pada perlakuan P3= 26,63%, kadar air memiliki rata-rata tertinggi pada perlakuan P1= 8,58%% dan terendah pada perlakuan P3= 7,78%, kadar abu tertinggi pada perlakuan P3= 0,46% dan terendah pada perlakuan P1= 0,30%, uji kesukaan warna paling disukai pada perlakuan P3= 3,99(suka), kemudian uji kesukaan panelis tekstur paling disukai pada perlakuan P3=3,80(suka), dan uji kesukaan aroma paling disukai pada perlakuan P3=3,90 (suka).

The Addition of Telang Flower (Clitoria ternatea) in Tempeh with Different Fermentation Time Anisa Rahmawati; Adnan Putra Pratama; Andi Lisnawati; Farida Aryani; Anis Syauqi
Jurnal Loupe Vol 20 No 02 (2024): December 2024
Publisher : Jurusan Pertanian Politeknik Pertanian Negeri Samarinda Kampus Sei Keledang Jalan Samratulangi, Kotak Pos 192 Samarinda 75123

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51967/buletinloupe.v20i02.3178

Tempeh is an important part of Indonesia's culinary culture. Tempeh is a food that contains a high source of vegetable protein. So far, the tempeh on the market is tempeh without any mixture of ingredients. The addition of telang flowers which have been beneficial for health is one of the innovations because telang flowers contain anthocyanins, flavonoids, phenolic acids which have an effect on the human body so that it is hoped that this research will be able to produce innovations and added value from telang flowers. One of them is the innovation of telang flower tempeh products. The purpose of this study was to examine the characteristics of making tempeh with the addition of natural coloring from telang flowers with different fermentation times based on the test of water content, ash content, and the level of panelist preference based on the hedonic test, for tempeh formulations with a combination of telang flowers. This research was conducted with the method of Completely Randomized Design (CRD) with 1 treatment factor, namely different fermentation times (P1) 24 hours (P2) 48 hours and (P3) 72 hours with repetition of parameters testing water content, ash content, hedonic test. The results showed that in making tempeh with the addition of telang flowers, the highest water content was P2 treatment (61.54%) and there was the lowest value of P1 (60.51%). The results of the highest tempeh ash content are treatment (P1) 2.7%, the lowest value is (P3) 1.11%. In the hedonic test of telang flower tempeh, the color test had the highest value (P3) 3.43 (like) the lowest value (P2) 3.27 (like).In the texture hedonic test there was the highest value (P2) 3.40 (like) the lowest value (P1) 3.13 (like) And in the aroma hedonic test there was the highest value (P3) 3.25 (like) the lowest value (P1) 3.08 (like).

Study of Variations in CPO Olein Fractionation Methods on the Yield and Quality of Red Palm Oil Edy Wibowo Kurniawan; Rahmadi; Muh Yamin; Andi Lisnawati; Bangun P Nusantoro; mujibu Rahman; Farida Aryani
Jurnal Loupe Vol 20 No 02 (2024): December 2024
Publisher : Jurusan Pertanian Politeknik Pertanian Negeri Samarinda Kampus Sei Keledang Jalan Samratulangi, Kotak Pos 192 Samarinda 75123

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51967/buletinloupe.v20i02.3197

Red palm oil is a palm oil derivative product, where refining is simple without a bleaching process, so it has good nutritional content (carotenoids or as pro-vitamin A, vitamin E, tocopherols and tocotrienols), and also provides health benefits. However, there is no information on processing red palm oil by choosing a better separation method to produce red oil with maximum yield but still good quality. This research was carried out using 2 separation methods, namely centrifugation and sedimentation. The treatments consisted of different temperatures used during the process of homogenizing CPO (3 temperature variations), including P1 = 80℃, P2 = 70℃ P3 = 60℃. This research used a CRD. From the results of the studies, it was concluded that difference in fractionation method and temperature indeed had some effects on the yield and quality of red palm oil. Furthermore, the best yield results during the study were obtained by centrifugation at 80°C temperature The yield was 69% and the quality characteristics were free fatty acid content of 2.78%, water content of 1.61%, DOBI value of 2.03, and beta-carotene content of 423.05 ppm.

Utilization of Skimmed Coconut Milk as a Substrate Mixture in Making Nata de Coco with Different Sugar Contents Elfani Devitasari; Ahmad Zamroni; Nur Rizqi Bariroh; Andi Lisnawati; Muh Yamin; Elisa Ginsel Popang
Jurnal Loupe Vol 20 No 02 (2024): December 2024
Publisher : Jurusan Pertanian Politeknik Pertanian Negeri Samarinda Kampus Sei Keledang Jalan Samratulangi, Kotak Pos 192 Samarinda 75123

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51967/buletinloupe.v20i02.3235

Skimmed coconut milk is a by-product of the coconut processing industry which is still underutilized. Apart from being worthless, skimmed coconut milk that is thrown into the environment can cause pollution. Therefore, innovation is needed so that skimmed coconut milk can be utilized into a product with high selling value. One product that can be produced by utilizing skimmed coconut milk is nata de coco. This research aims to analyze the effect of differences in sugar content contained in the substrate mixture of skimmed coconut milk and coconut water (50:50) on the yield, thickness and sensory properties of the nata de coco produced. The research design used in this study was a Completely Randomized Design (CRD), with 1 treatment factor, namely differences in sugar content (P1 = sugar content 2.5%, P2 = 7.5%, P3 = 12.5%). As a control (K), the substrate was used in the form of pure coconut water with a sugar content of 3%. From the research results it was found that Control (K) produced a yield of 76.9%, P1 of 53.7%, P2 of 62.2%, and P3 of 45.7%, however the results of statistical tests stated that the difference in these values was not significant. The results of the nata de coco thickness test showed that Control (K) produced nata with the highest thickness (11.4 mm), while P2 produced the higher thickness (8.8 mm) compared to other treatments that used a mixture of coconut water and skimmed coconut milk as a substrate (P1 and P3). The results of the hedonic test showed that differences in sugar content (P1, P2, P3) did not have a significant effect on the liking value of the nata de coco produced, where all values were in the "rather like" range, both in the color, texture and taste.

Sinergi BUMDes dan Home Industry dalam Pengolahan Singkong Gajah menjadi Tepung Mocaf: Solusi Inovatif untuk Kemandirian Ekonomi Desa Sungai Bawang Adnan Putra Pratama; Ahmad Zamroni; Andi Lisnawati
Jurnal Surya Masyarakat Vol 8, No 1 (2025): November 2025
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jsm.8.1.2025.169-177

Sungai Bawang Village is one of the villages with promising potential in the agricultural sector, particularly for giant cassava commodities. At the same time, the Sungai Bawang Village-Owned Enterprise (BUMDes) has not yet established an agricultural product processing unit. Therefore, the concept of combining BUMDes with home industry development emerges as a model to enhance the local economy by processing giant cassava into modified cassava flour (MOCAF). MOCAF is a value-added product derived from cassava through a fermentation process, offering health benefits as well as high economic value. The methods employed in this community empowerment partnership program include observation and planning, socialization, training, technology implementation, and ongoing mentoring and evaluation. The outcomes of the program include improved community capacity in processing cassava into MOCAF, the adoption of appropriate technology, and increased knowledge of the procedures for obtaining food product legality certifications. Prior to the program, the community had little awareness of the potential of cassava as a raw material for MOCAF production. Now, they possess a better understanding of the production process, the health benefits, and the economic opportunities for development through BUMDes–home industry collaboration. This program is expected to further enhance community knowledge in agricultural product processing. BUMDes can take an active role, in accordance with its function, as an instrument for strengthening the village economy by developing a community-based home industry model as one of its business units to stimulate economic activities within the village.

Peningkatan Keterampilan Pengolahan Otak-Otak Berbasis Surimi Ikan Patin: Pangan Sehat dan Higienis bagi Dasawisma PKK RT 26 Kelurahan Sungai Keledang Farida Aryani; Adnan Putra Pratama; Mika Debora Br Barus; Elisa Ginsel Popang; Andi Lisnawati; Anis Syauqi; Muh Yamin; M Atta Bary
Jurnal Surya Masyarakat Vol 8, No 1 (2025): November 2025
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jsm.8.1.2025.160-168

Food, as a basic human need, significantly determines the quality of life of the community. Catfish is a fairly abundant aquaculture commodity in East Kalimantan and has great potential as a raw material for food processing. In urban communities such as Sungai Keledang Village, Samarinda Seberang District, Samarinda City, the PKK (Family Welfare Movement) women's group plays a crucial role in maintaining household food security and is a potential actor in the development of a culinary-based creative economy. The main objective of this community service program is to increase the capacity of PKK RT 26 women in processing catfish-based food into healthy and hygienic surimi-based otak-otak products enriched with vegetables. The general implementation method of the activity includes preparation and coordination, mapping potential partners, training, evaluation, and program sustainability planning. The results of the activity were attended by approximately 25 housewives who are members of Dasawisma PKK RT 26. The presentation of material by the resource person explained functional foods, the benefits of catfish and its processed products, its vitamin content, and the processing techniques for surimi-based catfish otak-otak. The community was directly involved in every stage of the process, from preparing the ingredients, mixing them into a dough, adding the vegetables, cooking, and packaging, ensuring they understood the ratios of each ingredient used to make patin fish otak-otak. This activity improved the conceptual and technical knowledge of PKK Dasawisma RT 26 members in household food preparation.

Sinergi BUMDes dan Home Industry dalam Pengolahan Singkong Gajah menjadi Tepung Mocaf: Solusi Inovatif untuk Kemandirian Ekonomi Desa Sungai Bawang Adnan Putra Pratama; Ahmad Zamroni; Andi Lisnawati
Jurnal Surya Masyarakat Vol 8, No 1 (2025): November 2025
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jsm.8.1.2025.169-177

Sungai Bawang Village is one of the villages with promising potential in the agricultural sector, particularly for giant cassava commodities. At the same time, the Sungai Bawang Village-Owned Enterprise (BUMDes) has not yet established an agricultural product processing unit. Therefore, the concept of combining BUMDes with home industry development emerges as a model to enhance the local economy by processing giant cassava into modified cassava flour (MOCAF). MOCAF is a value-added product derived from cassava through a fermentation process, offering health benefits as well as high economic value. The methods employed in this community empowerment partnership program include observation and planning, socialization, training, technology implementation, and ongoing mentoring and evaluation. The outcomes of the program include improved community capacity in processing cassava into MOCAF, the adoption of appropriate technology, and increased knowledge of the procedures for obtaining food product legality certifications. Prior to the program, the community had little awareness of the potential of cassava as a raw material for MOCAF production. Now, they possess a better understanding of the production process, the health benefits, and the economic opportunities for development through BUMDes–home industry collaboration. This program is expected to further enhance community knowledge in agricultural product processing. BUMDes can take an active role, in accordance with its function, as an instrument for strengthening the village economy by developing a community-based home industry model as one of its business units to stimulate economic activities within the village.

Peningkatan Keterampilan Pengolahan Otak-Otak Berbasis Surimi Ikan Patin: Pangan Sehat dan Higienis bagi Dasawisma PKK RT 26 Kelurahan Sungai Keledang Farida Aryani; Adnan Putra Pratama; Mika Debora Br Barus; Elisa Ginsel Popang; Andi Lisnawati; Anis Syauqi; Muh Yamin; M Atta Bary
Jurnal Surya Masyarakat Vol 8, No 1 (2025): November 2025
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jsm.8.1.2025.160-168

Food, as a basic human need, significantly determines the quality of life of the community. Catfish is a fairly abundant aquaculture commodity in East Kalimantan and has great potential as a raw material for food processing. In urban communities such as Sungai Keledang Village, Samarinda Seberang District, Samarinda City, the PKK (Family Welfare Movement) women's group plays a crucial role in maintaining household food security and is a potential actor in the development of a culinary-based creative economy. The main objective of this community service program is to increase the capacity of PKK RT 26 women in processing catfish-based food into healthy and hygienic surimi-based otak-otak products enriched with vegetables. The general implementation method of the activity includes preparation and coordination, mapping potential partners, training, evaluation, and program sustainability planning. The results of the activity were attended by approximately 25 housewives who are members of Dasawisma PKK RT 26. The presentation of material by the resource person explained functional foods, the benefits of catfish and its processed products, its vitamin content, and the processing techniques for surimi-based catfish otak-otak. The community was directly involved in every stage of the process, from preparing the ingredients, mixing them into a dough, adding the vegetables, cooking, and packaging, ensuring they understood the ratios of each ingredient used to make patin fish otak-otak. This activity improved the conceptual and technical knowledge of PKK Dasawisma RT 26 members in household food preparation.

Persepsi Pekebun Kelapa Sawit Terkait Faktor-Faktor Yang Mendukung Keberhasilan Indonesian Sustainable Palm Oil (ISPO) di Desa Kertabumi: Perceptions of Independent Smallholder Oil Palm Farmers Regarding Factors Supporting the Success of Indonesian Sustainable Palm Oil (ISPO) in Kertabumi Village Muhamad Yazid Bustomi; Andi Lelanovita Sardianti; Andi Lisnawati; Zainal Abidin; Pandhu Rochman Suosa Putra
Jurnal Loupe Vol 22 No 01 (2026): Juni 2026
Publisher : Jurusan Pertanian Politeknik Pertanian Negeri Samarinda Kampus Sei Keledang Jalan Samratulangi, Kotak Pos 192 Samarinda 75123

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51967/buletinloupe.v22i01.3893

The implementation of the Indonesian Sustainable Palm Oil (ISPO) certification among smallholder oil palm farmers is a crucial step toward achieving sustainable oil palm plantation management. This study aims to analyze smallholders’ perceptions regarding the factors supporting the successful implementation of ISPO. The method used is a descriptive approach, analyzing the level of importance of each factor based on respondents’ assessments. The sample size consisted of 45 respondents selected through purposive sampling, specifically members of the Bumi Subur Farmers’ Cooperative who are in the process of implementing ISPO. The results indicate that land legality is the most dominant factor and a key aspect in the success of ISPO implementation. Other primary supporting factors include government assistance and the presence of supporting institutions or partners, indicating that external support plays a crucial role in enhancing the capacity of smallholder farmers. Furthermore, factors such as the proper application of standard operating procedures (SOPs) for cultivation and the use of high-quality oil palm seedlings also fall into the “important” category in supporting ISPO success. Meanwhile, factors such as increased productivity, environmentally friendly cultivation practices, availability of production facilities, cultivation experience, and participation in ISPO training fall into the “moderately supportive” category. Factors with relatively lower influence include fresh fruit bunches (FFB) directly purchased by palm oil mills and the reduction of social issues.

Pengaruh Jenis Gula terhadap Karakteristik Kimia dan Organoleptik Kue Sagon Ampas Kelapa: Effect of Different Sugar Types on the Chemical and Organoleptic Characteristics of Coconut Pulp Sagon Cake Mujibu Rahman; Natalia Marlinang Sihombing; Farida Aryani; Hamka; Andi Lisnawati; Jamaluddin; Zainal Abidin
Jurnal Loupe Vol 22 No 01 (2026): Juni 2026
Publisher : Jurusan Pertanian Politeknik Pertanian Negeri Samarinda Kampus Sei Keledang Jalan Samratulangi, Kotak Pos 192 Samarinda 75123

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51967/buletinloupe.v22i01.3898

Sagon cake is a traditional Indonesian food that can be further developed through the utilization of coconut pulp as a value-added raw material. This study aimed to analyze the effect of different sugar types on the chemical and organoleptic characteristics of coconut pulp sagon cake. A Completely Randomized Design (CRD) with one factor and three treatments was applied, namely palm sugar (P1), corn sugar (P2), and coconut sugar (P3), with three replications each. The observed parameters included moisture content, ash content, and organoleptic properties (color, aroma, texture, and taste). Data were analyzed using Analysis of Variance (ANOVA) followed by the Least Significant Difference (LSD) test at the 5% significance level. The results showed that sugar type had a highly significant effect on moisture content (p<0.01) and a significant effect on ash content, color, aroma, and taste (p<0.05), while no significant effect was observed on texture (p>0.05). Coconut sugar treatment produced the lowest moisture content (2.53%) and the highest ash content (1.20%). In the organoleptic evaluation, palm sugar obtained the highest preference scores for color (4.00), aroma (4.28), and taste (4.00), whereas coconut sugar achieved the highest score for texture (3.57). All treatments complied with the quality requirements of SNI 01-4475-1998 for moisture and ash content. The results indicate that coconut sugar has the potential to improve product storage stability due to its lower moisture content compared with the other treatments.

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