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All Journal Jurnal Teknologi Dan Industri Pangan agriTECH TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Prosiding SENTIKUIN (Seminar Nasional Teknologi Industri, Lingkungan dan Infrastruktur) BUANA SAINS Journal of Food Technology and Agroindustry Society : Jurnal Pengabdian dan Pemberdayaan Masyarakat Jurnal Teknologi Pangan
Kgs . Ahmadi
Fakultas Pertanian, Universitas Tribhuwana Tunggadewi
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Mathematics Physics Social Sciences Other

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Senyawa bioaktif dan potensi bekatul beras (Oryza sativa) sebagai bahan pangan fungsional Teti Estiasih; Kgs Ahmadi; Vania Santoso

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v12i1.2308

Abstract

Rice bran is one of the by-products of rice milling with an amount produced about 8% of the weight of rice. The high rice production in Indonesia resulted in a high amount of bran produced with an estimated 2.15 million tons. The rice bran availability is very high, but it has not been optimally utilized for the food industry as an ingredient. Besides white rice, red and black rice is currently being consumed in Indonesia. Bran produced from different rice varieties has different compositions and characteristics. The characteristics of red and black rice bran are still not much explored. In addition to containing macro components such as protein, oil, starch, and fiber, rice bran also contains bioactive compounds i.e., phenols, flavonoids, phytosterols, gamma oryzanol, tocotrienols, and tocopherols, squalene, and polycosanols. The macro components in bran are precious ingredients for the food industry to develop functional foods. The limiting factor in the formulation of rice bran in food products is the change in palatability and product characteristics. This functional food containing rice bran is a superfood that contains multicomponent bioactive compounds that can work synergistically to modulate positive effects on health.
Pengayaan biskuit dengan fortifikasi fraksi tidak tersabunkan mengandung senyawa bioaktif multi komponen dari distilat asam lemak minyak sawit Kgs Ahmadi; Teti Estiasih; Wahyu Erwin Firmansyah

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v12i2.2680

Abstract

Palm Fatty Acid Distillate (PFAD) is a by product of CPO (crude palm oil) physical refining. PFAD containing multicomponent bioactive compounds such as tocopherols, tocotrienols, phytosterols, and squalene which accumulated in unsaponifiable fraction (UF) and can be separated by saponification. Utilization of bioactive compounds can be applied on food products by fortification into biscuits. The research aimed to determine the effect of addition level of UF from PFAD on physical and organoleptics of the biscuits and also to determine chemical characteristic and bioactive compounds from the best treatment biscuit. The method used a completely randomized design with one factor, namely the level of addition of the UF from PFAD consisted of 6 treatments and was repeated four times. Data were analyzed using Analysis of Variance (ANOVA), then continued using the Duncan’s Multiple Range Test (DMRT) with significance level of 5%. The best treatment in this study was a treatment which contained 0.5% (w/w) of the UF from PFAD. The best biscuit had chemichal characteristics included those were the water content 1.81 ± 0.06%, 2.10 ± 0.06% ash content, 27.98 ± 0.54% fat content, 8.04 ± 0.13% protein content, 0.22 ± 0.02% crude fiber content, 60.07 ± 0.66% carbohydrate content, 2.66 ± 0.00002% FFA, and 7.10 ± 0.19 mek/kg total oxidation. The best biscuit contained bioactive compounds such as 147.19 ppm α–tocotrienol, 190.30 ppm δ–tocotrienol, 68.091 ppm ϒ–tocotrienol, 5,848.45 ppm β–sitosterol, 143.97 ppm stigmasterol, 621.09 ppm campesterol, and squalene content 3,284.50 ppm.
POTENSI USAHA PENGOLAHAN MINYAK ATSIRI DAUN CENGKEH DI KECAMATAN SIPORA SELATAN KABUPATEN KEPULAUAN MENTAWAI Pramono Sasongko; Washington Washington; KGS Ahmadi
Journal of Food Technology and Agroindustry Vol 4 No 2 (2022): Journal of Food Technology and Agroindustry
Publisher : Journal of Food Technology and Agroindustry dipublikasikan oleh Universitas Wiraraja

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/jfta.v4i2.2127

Abstract

Clove (Syzigium aromaticum) is a spice plant which commonly used as raw material in cigarette, food and beverage, pharmaceutical, perfume and insecticide industries. All parts of the clove plant contain of essential oils. However, in Sipora District, Mentawai Islands, who have the majority of clove plantation businesses was use the flower part only. Fallen clove leaves with a potential of 15.9 tons/week only become plantation waste. Therefore, this study was conducted to determined the business potential of essential oils and economic value addition of clove leaves by using a purposive sampling survey method on clove farmers/entrepreneurs in the Sipora district. The results showed that 87.91% of cloves in the South Sipora Sub-district agreed to develop a waste distillation process. Meanwhile, 12.09% were not agree. The essential oil from clove leaves produced has physical characteristics of yellow-brown color, an average refractive index of 1.531, and an average yield of 2.13%. Prediction of the economic value of the estimated business income received is Rp. 921,600,000.00/year, R/C ratio of 1.79, NPV with a value of Rp. 778,730,880.00 BEP of 266 kg product and BEP of price of Rp. 42,525,092.45. IRR MARR 10% by 12% and Payback Period for 2 years 8 months. Moreover, the utilization of clove leaves as essential oil raw material in Sipora District, Mentawai Islands Regency provided some benefit
Inovasi Kandang Siang Malam untuk Budidaya Maggot Black Soldier Fly di Bank Sampah Eltari M-230 Lorine Tantalu; Nonok Supartini; Edyson Indawan; Kgs Ahmadi; Zain Fuadi
Prosiding SENTIKUIN (Seminar Nasional Teknologi Industri, Lingkungan dan Infrastruktur) Vol 5 (2022): PROSIDING SENTIKUIN
Publisher : Fakultas Teknik Universitas Tribhuwana Tunggadewi

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

Abstract

Abstrak Bank sampah Eltari M-230 merupakan salah penggiat upaya pengolahan sampah organik dapur dengan memanfaatkan maggot. BapakmYusuf sebagai ketua Bank Sampah M-230 yang berlokasi di RW 6 Kelurahan Cemorokandang Kecamatan Kedungkandang sebelumnya telah membangun kandang Black Soldier Fly (BSF) untuk menghasilkan telur dan maggot sebagai agen konversi sampah organik dapur. Serangan hama tikus yang melubangi kandang mengakibatkan beberapa hewan seperti cicak dan semut masuk ke dalam kandang, sehingga produktivitas telur maupun maggot menurun. Upaya pemindahan budidaya menjadi didalam kamar pribadi Pak Yusuf menjadi pilihan terakhir untuk melanjutkan kegiatan budidaya. Tujuan utama dalam kegiatan pengabdian bersama peneliti PKM Unitri, ini upaya untuk mengimpelemntasikan gagasan bersama untuk menyelesaikan permasalahan turunnya produktivitas telur BSF dengan inovasi terkait rekayasa keteknikan dengan membuat kandang siang malam untuk budidaya maggot BSF berhasil terselesaikan. Mulai dari pemahaman daur hidup BSf sebagai dasar desain inovasi kandang baru, pemilihan material yang tidak mudah rusak oleh adanya hama maupun perubahan cuaca dalam waktu yang lebih lama serta harga yang lebih ekonomis menjadi target sasaran perubahan desain kandang BSF yang diberi nama kandang siang malam. Telur maggot yang dihasilkan dalam kegiatan penelitian sekaligus pengabdian ini berupa pencapaian peningkatan 9 kali lipat dari berat awal yang hanya mencapai 5 gram menjadi 47,15 gram. Kata Kunci : Bank Sampah Eltari M-230; Black Soldier Fly; Kandang Maggot Abstract The Eltari M-230 waste bank is one of the activists in efforts to process kitchen organic waste by utilizing maggot. Mr. Yusuf as chairman of the M-230 Garbage Bank located in RW 6 Cemorokandang Village, Kedungkandang District, had previously built a Black Soldier Fly (BSF) cage to produce eggs and maggot as agents for converting kitchen organic waste. The attack of rat pests that made holes in the cage resulted in several animals such as lizards and ants entering the cage, so that egg and maggot productivity decreased. Efforts to transfer cultivation to Pak Yusuf's private room are the last resort to continue cultivation activities. The main objective in the joint service activity with PKM Unitri researchers, is an effort to implement a joint idea to solve the problem of decreasing BSF egg productivity with innovations related to engineering engineering by making cages day and night for BSF maggot cultivation successfully resolved. Starting from understanding the BSf life cycle as the basis for the design of new cage innovations, selecting materials that are not easily damaged by pests or weather changes for a longer time and a more economical price are the targets for changing the design of BSF cages, which are called day and night cages. The maggot eggs produced in this research and service activity are in the form of achieving a 9-fold increase from the initial weight which only reached 5 grams to 47.15 grams. Keyword : Eltari M-230 Waste Bank; Black Soldier Fly; Maggot Cage
Pelatihan Pembuatan Pakan Unggas Berbasis Maggot Dari Bank Sampah Eltari M-230 Kelurahan Cemoro Kandang Kota, Malang Nonok Supartini; Lorine Tantalu; Edyson Indawan; Kgs Ahmadi; Ach. Nur Wakid
Society : Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol. 3 No. 2 (2023): Vol.3 No.2, April 2023
Publisher : Universitas Dinamika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37802/society.v3i2.288

Abstract

Meningkatnya harga pakan merupakan permasalahan yang selalu dihadapai oleh para peternak khususnya peternak unggas, sehingga menjadikan peternak mencari alternatif solusi dalam menekan kebutuhan biaya pakan. Penggunaan pakan yang ekonomis dan efisien sangat diperlukan dalam budidaya ayam petelur, karena akan mengurangi biaya produksi pakan. Diperlukan tambahan protein yang murah dan efektif ke dalam bahan pakan ternak. Salah satu upaya yang bisa membantu mengatasi masalah ini adalah melalui implementasi maggot sebagai pakan. Solusi ini tepat untuk mengatasi kebutuhan pakan protein tinggi yang disertai dengan pengadaan maggot yang mudah dengan cara budidaya maggot dari sampah organik dapur. Pengabdian masyarakat dalam bentuk pelatihan maggot sebagai alternatif pakan ternak telah dilaksanakan di Bank Sampah Eltari M-230 Kedungkandang Kota Malang. Metode pelaksanaan pelatihan ini dilakukan melalui proses ceramah, diskusi sekaligus praktek pembuatan pakan layer dari maggot. Hasil dari pelatihan kepada masyarakat menunjukkan antusiasme masyarakat yang besar, yaitu ditunjukkan dengan keaktifan POKJA (Kelompok Kerja) Kelurahan Cemoro Kandang dalam mengikuti kegiatan dari awal sampai akhir serta menjawab pertanyaan survei dengan prosentase sangat paham tertinggi terdapat pada item penilaian bahan penting untuk dijadikan pelet unggas (71%), penilaian paham tertinggi terdapat pada penilaian praktek persiapan bahan baku pembuatan pakan unggas menggunakan maggot (54%), cukup paham tertinggi terdapat pada penilaian proses pembuatan pakan maggot (21%). Sementara penilaian kurang dan tidak paham terdapat pada kandungan nutrisi pada maggot (8% dan 4%). Kesimpulan dari adanya kegiatan pelatihan pembuatan pakan unggas petelur (layer) berbasis maggot di Bank Sampah Eltari untuk pakan unggas ini telah terselesaikan dengan sukses dengan dibuktikan adanya peningkatan tingkat pemahaman serta kompetensi skill peserta tentang penggunaan maggot sebagai bagian dari fase kehidupan Black Soldier Fly sebagai bahan alternatif pakan.
IMPLEMENTASI PENJAMINAN MUTU PADA PROSES PRODUKSI MINUMAN JAHE INSTAN SKALA INDUSTRI KECIL MENENGAH Teti Estiasih; Kgs Ahmadi; Harijono Harijono

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (173.094 KB) | DOI: 10.35891/tp.v9i2.1193

Abstract

Penjaminan mutu pada proses produksi pangan merupakan suatu tuntutan yang harus dipenuhi oleh semua produsen. Banyak kendala yang dihadapi bagi industry kecil menengah (IKM) dalam penerapan penjaminan mutu. Salah satu IKM yang mengimplementasikan penjaminan mutu berbasis Hazard Analyziz and Critical Control Point adalah IKM DIA yang memproduksi minuman jahe instan. Jahe instan merupakan produk yang berisiko rendah ( low risk ) dari segi keamanan pangan, tetapi penjaminan mutu harus diterapakn untuk menghasilan produk yang aman dan layak dikonsumsi. Upaya untuk implementasi tersebut adalah melalui penerapan cara-cara pengolahan pangan yang baik (GMP, Good Manufacturing Practices ), dan penerapan HACCP. Implementasi dilakukan secara bertahap melalui pemenuhan 18 runga lingkup GMP. Hasil penilaian GMP menunjukkan bahwa IKM ini terkategori baik dengan beebrapa perbaikan harus dilakukan. Penerapan rencana HACCP sesuai 7 prinsip HACCP telah dilakukan. Hasil audit HACCP menunjukkan perlu adanya perbaikan minor meliputi perbaikan ruang produksi, peningkatan kelengkapan sanitasi pekerja, perbaikan sanitasi ruang produksi, dan perbaikan pelabelan.
ANALISIS KUALITAS TEH DAUN KOPI ARABICA (Coffea arabica L.): PENGARUH LAMA PELAYUAN DAN LAMA PENGERINGAN Ima, Meliani Suryati; Ahmadi, Kgs; Handayani, Sri
Jurnal Teknologi Pangan Vol 19, No 2 : DESEMBER 2025
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v19i2.5380

Abstract

Coffee leaf tea is made from young shoots that inhibit the growth of coffee flowers and must therefore be removed. Coffee leaves contain antioxidant compounds such as flavonoids, alkaloids, saponins, caffeine, and polyphenols, which have the potential to provide health benefits. The objectives of this study were: (a) to analyze the effects of withering time and drying time on the physicochemical and organoleptic qualities of coffee leaf tea, and (b) to determine the best treatment combination. The research design used was a Completely Randomized Factorial Design (CRFD). Factor I was Withering Time (three levels: 1 hour, 2 hours, and 3 hours), and Factor II was Drying Time (three levels: 2 hours, 4 hours, and 6 hours). Each treatment combination was replicated three times. The results of the analysis of variance showed that the interaction between withering time and drying time had a highly significant effect on antioxidant activity, a significant effect on pH and sensory attributes (taste, aroma, and color), but no significant effect on moisture content and color parameters (L*, a*, b*). The best treatment was obtained with a withering time of 3 hours and a drying time of 4 hours, resulting in an antioxidant activity of 13.11%, moisture content of 2.58% (dry basis), pH of 6.06, brightness (L) of 22.72, redness (a) of -3.18, and yellowness (b*) of 6.23. Sensory scores were 2.75 for taste, 2.68 for aroma, and 2.80 for color.
Co-Authors . Harijono Ach. Nur Wakid Ahmad Diaul Khuluq Akhadiyah Afrila Deny Kurniawati Edyson Indawan Erliana Ginting Fithri Choirun Nisa Handayani, Sri Ima, Meliani Suryati Ka'arayeno, Arie Jefry Layly Alifatur Rizqiyah Lorine Tantalu Nonok Supartini Pramono Sasongko R. Amilia D. Kurnain Teti Estiasih Teti Estiasih Teti Estiasih Teti Estiasih Teti Estiasih Teti Estiasih Teti Estiasih Teti Estiasih Teti Estiasih Teti Estiasih Vania Santoso Wahyu Erwin Firmansyah Wahyudi Ika Adhi Washington Washington Wenny Bekti Sunarharum Zain Fuadi