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All Journal BIOTROPIA - The Southeast Asian Journal of Tropical Biology Jurnal Pangan dan Agroindustri Pro Food SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Pengabdian Magister Pendidikan IPA EIGEN MATHEMATICS JOURNAL ABSYARA: Jurnal Pengabdian Pada Masyarakat Food Scientia: Journal of Food Science and Technology Rengganis Jurnal Pengabdian Masyarakat Jurnal Pengabdian Masyarakat : Pemberdayaan, Inovasi dan Perubahan Jurnal Pepadu Jurnal Teknologi dan Mutu Pangan Alamtana
Qabul Dinanta Utama
Universitas Mataram
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Dekafeinasi Kopi Robusta (Coffea canephora) Lombok Menggunakan Sari Labu Siam (Sechium edule): Decaffeination of Lombok Robusta Coffee (Coffea canephora) using Chayote (Sechium edule) Juice Qabul Dinanta Utama; Zainuri Zainuri; Dewa Nyoman Adi Paramartha; Rucitra Widyasari; Nurul Aini
Pro Food Vol. 8 No. 1 (2022): Pro Food (Jurnal Ilmu dan Teknologi Pangan )
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v8i1.253

Abstract

Kopi Robusta (Coffea canephora) Lombok merupakan salah satu komoditi dengan potensi produksi dan permintaan pasar yang cukup tinggi di wilayah NTB. Namun, kandungan kafein pada kopi robusta hampir dua kali lipat lebih tinggi daripada kopi arabika. Kandungan kafein yang cukup tinggi ini dapat memberikan efek negatif bagi sebagian orang. Untuk menekan efek samping dari kafein pada tubuh, dilakukan upaya menurunkan kadar kafein dengan cara proses dekafeinasi. Tujuan dari penelitian ini yaitu untuk menentukan konsentrasi terbaik sari labu siam (Sechium edule) dalam menurunkan kandungan kafein pada pada biji kopi robusta Lombok. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) satu faktor yang terdiri dari 6 perlakuan konsnetrasi yaitu 0%, 1%, 2%, 3%, 4%, dan 5%. Parameter yang diamati yaitu Kadar Kafein, Kadar Protein, Kadar Total Asam Tertitrasi, Warna, Rasa dan Aroma. Data hasil pengamatan dianalisis menggunakan analisis keragaman pada taraf signifikansi 5% dengan uji lanjut Duncan Multiple Range Test (DMRT) menggunakan software Co-Stat. Hasil penelitian menunjukkan bahwa perendaman menggunakan sari labu siam berpengaruh nyata terhadap kadar kafein, kadar protein, kadar total asam tertitrasi, dan rasa (skala skoring), namun tidak berpengaruh nyata terhadap warna (tingkat kecerahan), rasa (skala hedonik), dan aroma (skala skoring dan hedonik) pada taraf signifiknasi 5%. Perlakuan terbaik yaitu konsentrasi 3% dengan karakteristik kadar kafein 0.24%, kadar protein 14.27%, kadar total asam tertitrasi 2.85%, tingkat kecerahan (L*) 44,34 , aroma kopi agak kuat yang agak disuka panelis dan rasa pahit yang agak disukai panelis.
IDENTIFIKASI SILDENAFIL SITRAT DALAM KOPI BUBUK DAN PRODUK OLAHANNYA YANG BEREDAR DI KOTA PALU MENGGUNAKAN METODE SOLID PHASE EXTRACTION (SPE) KROMATOGRAFI LAPIS TIPIS (KLT) DAN SPEKTROFOTODENSITOMETRI: Identification Of Sildenafil Citrate in Coffee Powder And Its Processed Products Circulating In Palu City Using Solid Phase Extraction (SPE) Method Thin Layer Chromatography (TLC) And Spectrophotodensitometry Erfan Mbealo; Qabul Dinanta Utama
Pro Food Vol. 8 No. 2 (2022): Pro Food (Jurnal Ilmu dan Teknologi Pangan )
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v8i2.274

Abstract

Coffee is a kind of beverage made from roasted and ground coffee beans. In the Regulation of the Head of  POM No. 21 of 2016 concerning food categories, and Regulation of the Minister of Industry of the Republic of Indonesia number 03/M-IND/PER/1/2016, instant coffee (pure without being mixing with other ingredients) including decaffeinated instant coffee either in retail packaging or in bulk form is required to meet the Standard National Indonesia (SNI) 2983 : 2014. As one of the food products, coffee must safe from any chemical substances that can be harmful to human health. One of the chemical substances that commonly add to instant coffee was sildenafil. This research is non-experimental descriptive of 20 samples of coffee circulating in the city of Palu which was carried out using thin layer chromatography (TLC)-solid phase extraction (SPE) and spectrophotodensitometry methods. The analysis of the results carried out is a qualitative analysis of the chemical content of the sildenafil type of drug contained in coffee products circulating in the city of Palu. Of the 20 samples tested, 3 test samples were declared positive where the retention factor (Rf) value of the test solution spot was the same as the Rf value of the standard solution spot. and spiked sample solution. Testing with Spectrophotodensitometry provides a spectrum profile and maximum absorption wavelength of the test solution spots are the same as the standard solution spots and spiked sample solutions
Analisis Faktor Untuk Pemetaan Karakteristik pada Percobaan Dekafeinasi Kopi Robusta Zulhan Widya Baskara; Zulhan Widya Baskara; Lisa Harsyiah; Dewa Nyoman Adi Paramartha; Qabul Dinanta Utama
Eigen Mathematics Journal Vol. 5 No. 1 Juni 2022
Publisher : University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/emj.v5i1.139

Abstract

In recent years, there has been a positive trend in coffee consumption in Indonesia. Coffee that was initially identical to older man's drinks is starting to be liked by teenagers and children because coffee contains caffeine which can have an addictive effect. Coffee has various benefits, such as preventing drowsiness, antioxidants, improving brain performance, and reducing fatigue. However, drinking a lot of coffee than your body can tolerate will cause symptoms of insomnia, excessive anxiety, and increased blood pressure. Various experiments have been made to reduce the caffeine content in coffee (decaffeination), one of which is mixing coffee with chayote juice (Sechium edule). Furthermore, this article classified the characteristics of decaffeinated products, caffeine content, moisture content, total acid titration, ash content, hue color, and L value. Using factor analysis, it is known that the characteristics can be mapped into three principal components. The first principal component consists of variables of caffeine content, water content, and hue color value. The second principal component consists of ash content and total acid content titration variables, and the third principal component, this factor, consists only of the characteristic L. It is also known that these three main components can explain 74.2% of the diversity of origin.
Penetapan Kadar Siklamat Pada Minuman Es Pada Pedagang Keliling Di Sekolah Dasar Kota Palu Menggunakan Metode Kromatografi Cair Kinerja Tinggi Fanda Susan Watung; Qabul Dinanta Utama
Jurnal Teknologi dan Mutu Pangan Vol 1 No 2 (2023): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2557.32 KB) | DOI: 10.30812/jtmp.v1i2.2546

Abstract

Cold drink was one of beverage that favored by everyone, including children because the taste was sweet and fresh. This condition encouraged traders to add synthetic sweeteners, for example Cyclamate, which has a cheaper price than sugar. The addition of Cyclamate as sweetener was allowed in cold drinks, but it must meet the specified level requirements. This study aims to find out the content of Cyclamate in cold drinks that was sold by peddlers in an elementary school of Palu city, whether it had met the requirements that had been determined by the government. The assay of Cyclamate was analyzed by High Performance Liquid Chromatography (HPLC) method with an ultraviolet (UV) detector at a wavelength of 314 (nm), which had been derivatized to N,N-dichlorocyclohexylamine using sodium hypochlorite (NaCLO) in acidic solution. Samples were obtained from peddlers who was selling at an elementary school of Palu City. The test results showed that the cyclamate content are as following: Sample (1) = 121.27 mg/Kg, Sample (2) = 17.08 mg/Kg, Sample (3) = 105.61 mg/Kg, Sample (4) = 24.78 mg/Kg, Sample (5) = 121.27 mg/Kg . Based on this result, it can be concluded that the cyclamate content in all samples met the specified content requirements.
PENERAPAN TEKNOLOGI PENGOLAHAN BUAH STROBERI MENJADI PRODUK BERNILAI EKONOMI DI DESA SEMBALUN KECAMATAN SEMBALUN KABUPATEN LOMBOK TIMUR Novia Rahayu; Zainuri Zainuri; Rini Nofrida; Dewa Nyoman Adi Paramartha; Qabul Dinanta Utama; Ines Marisya Dwi Anggraini
Jurnal Pepadu Vol 4 No 2 (2023): Jurnal Pepadu
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/pepadu.v4i2.2510

Abstract

Buah stroberi adalah salah satu komoditi hasil pertanian di desa Sembalun yang dikenal memiliki banyak manfaat bagi tubuh. Selama ini pemanfaatan komoditas ini hanya terbatas pada penjualan produk segar kepada para wisatawan yang datang ke desa Sembalun. Hasil samping dari produk segar buah stroberi adalah buah sisa sortir seperti buah kurang matang, buah kecil, dan buah yang matangnya tidak merata. Buah sisa sortir ini seringkali tidak dimanfaatkan karena tidak bernilai ekonomi di mata masyarakat dan umumnya hanya dikonsumsi pribadi ataupun dibuang karena mengalami kebusukan akibat jumlahnya yang cukup banyak dan tak jarang menimbulkan kerugian bagi petani. Hal ini tentunya sangat disayangkan mengingat buah stroberi sisa sortir masih memiliki potensi besar untuk dikembangkan menjadi beberapa produk unggulan pasar. Salah satu teknologi pengolahan yang dapat diterapkan untuk buah stroberi sisa sortir adalah teknologi prngolahan selai. Stroberi sisa sortir dapat diolah menjadi selai stroberi dalam kemasan kemudian diberi label sehingga bernilai ekonomi lebih tinggi. Oleh karena itu telah dilaksanakan pelatihan teknologi pengolahan stroberi untuk meningkatkan pendapatan masyarakat terutama petani stroberi. Kegiatan pengabdian ini telah dilaksanakan pada tanggal 3 Agustus 2022 yang berlokasi di desa Sembalun, Kecamatan Sembalun, Kabupaten Lombok Timur. Kegiatan pengabdian kepada masyarakat ini dilakukan melalui serangkaian tahapan kegiatan yang meliputi optimasi dan pembuatan contoh produk di laboratorium lalu dilanjutkan dengan pelatihan kepada masyarakat. Kegiatan pelatihan tersebut dilakukan dengan metode ceramah, diskusi, dan dilanjutkan dengan praktek pembuatan produk olahan stroberi yaitu selai stroberi dalam kemasan.
Kajian Komposisi Bahan Tambahan Pangan Pada Produk Daging Ayam Olahan Komersial Lalu Danu Prima Arzani; Qabul Dinanta Utama
Food Scientia : Journal of Food Science and Technology Vol 3 No 1 (2023): Janurai - Juni
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/fsj.v3i1.4999.2023

Abstract

The aim of this research is to identify the composition of food additives present in commercial processed chicken meat products based on regulations in Indonesia. The evaluated samples consisted of 47 various commercial processed chicken meat products. The observed food additives included flavor enhancers, emulsifiers, preservatives, stabilizers, antioxidants, acidity regulators, leavening agents, and colorants. The food additives used in chicken meatball products were flavor enhancers (42.86%), emulsifiers (4.76%), stabilizers (23.81%), and acidity regulators (28.57%). In chicken sausage products, flavor enhancers (23%), stabilizers (23%), antioxidants (17%), emulsifiers (3%), preservatives (15%), acidity regulators (12%), and colorants (7%) were found. In chicken dumpling products, acidity regulators (40%), flavor enhancers (20%), stabilizers (20%), preservatives (13%), and colorants (7%) were identified. In chicken nugget products, colorants (26%), flavor enhancers (22%), stabilizers (18%), antioxidants (11%), emulsifiers (11%), preservatives (7%), leavening agents (2%), and acidity regulators (2%) were present. In the category of processed chicken meat products (08.2.3.), stabilizers (21.54%), flavor enhancers (33.85%), colorants (18.46%), preservatives (10.77%), antioxidants (7.69%), and leavening agents (7.69%) were detected. The usage of food additives and the consumption of products containing these additives, particularly those with carcinogenic risks, need to be regulated and addressed by the government and consumers alike. Future research efforts to discover safer alternatives for these food additives are highly recommended.
Pengaruh Lama Pemanasan pada Penurunan Kualitas Mutu Minyak Goreng Sawit Komersial Melati Claudia Telaumbanua; Qabul Dinanta Utama
Jurnal Teknologi dan Mutu Pangan Vol 2 No 2 (2024): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v2i2.3751

Abstract

The quality of palm cooking oil is an important parameter that must be considered. Repeated use of cooking oil at high temperatures and prolonged exposure can change the physical characteristics of the oil and result in oil degradation and increase polar components such as triacylglycerol dimers and oligomers that can increase the risk of heart and gastrointestinal diseases. This study aims to analyze the deterioration of palm cooking oil during the frying process. Cooking oil samples were heated at 150-160 ℃ for 45, 60 and 90 minutes. This study used the observation method of free fatty acid content, peroxide number and total oxidative value (TOTOX value). The results showed that heating at a temperature of 150-160 ℃ caused a decrease in quality characterized by an increase in free fatty acid content, peroxide number and TOTOX value. Based on the results of the research conducted, it shows that of the three samples of packaged palm cooking oil tested, packaged palm cooking oil Y is the best quality oil by having the lowest fatty acid content, peroxide number and TOTOX value among packaged palm cooking oils X and Z. This study makes an important contribution in recognizing the negative impact of repeated use of palm cooking oil at high temperatures, by identifying deterioration through observations of free fatty acid content, peroxide number, and TOTOX value, which have significant implications for cardiovascular and gastrointestinal health.
Perbandingan Parameter Mutu Crude Palm Oil Produksi PT XYZ Terhadap Ketetapan Mutu Standar Nasional Indonesia Soliawati Soliawati; Qabul Dinanta Utama
Jurnal Teknologi dan Mutu Pangan Vol 2 No 2 (2024): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v2i2.3753

Abstract

Crude palm oil (CPO) is oil synthesized from the flesh of the palm fruit. CPO has several components that determine its quality, such as moisture content, impurity content, free fatty acid content (FFA), Deterioration of Bleachability Index (DOBI), carotene content, and Iodine Value (IV). Analysis of the physicochemical properties of CPO is needed to determine the quality of the CPO produced, by comparing the test results with the applicable quality standards. This study aims to analyze the quality of CPO produced by PT XYZ and compare it with the SNI 01-2901-2006 quality standard applicable in Indonesia. This research was conducted using the CPO sampling method from PT XYZ. The parameters observed include moisture content, dirt content, ALB, DOBI, and copper and iron metal content. The analysis results show that the moisture content, impurity content, and FFA of PT XYZ CPO samples have met the CPO quality requirements in accordance with SNI provisions. The tested crude palm oil has an average value of 12% moisture content, 0.02% impurity content, ALB 3.33% DOBI 2.38, Cu content 0.31 ppm and Fe content 4.82 ppm. This research makes an important contribution in assessing the quality of crude palm oil (CPO) produced by PT XYZ, ensuring that critical parameters such as moisture content, dirt content, and ALB are in accordance with SNI quality standards, so that the results can be a guideline for the palm oil industry in maintaining the quality of its products.
IDENTIFIKASI KANDUNGAN DAGING SAPI MENGGUNAKAN POLYMERASE CHAIN REACTION (PCR) PADA PEDAGANG BAKSO TUSUK KELILING DI LINGKUNGAN KOTA MATARAM, NUSA TENGGARA BARAT: Identification Of Beef Content Using PCR In Bakso Tusuk Roves Traders In The Mataram City Environment Lalu Unsunnidhal; Firman Fajar Perdhana; Qabul Dinanta Utama; Raudatul Jannah
Pro Food Vol. 9 No. 1 (2023): Pro Food (Jurnal Ilmu dan Teknologi Pangan )
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v9i1.312

Abstract

Daging merupakan sumber protein penting dalam kehidupan sehari-hari manusia. Selain itu, dengan gaya hidup perkotaan yang sibuk dan padat, makanan olahan kini menjadi salah satu sumber protein utama dalam menu makanan seseorang. Konsumen bergantung pada pelabelan makanan untuk memutuskan apakah produk daging yang mereka beli aman dan terpercaya. Oleh karena itu, penting untuk memastikan pelabelan makanan dilakukan dengan cara yang benar untuk menghindari penipuan konsumen. Lebih banyak konsumen saat ini yang peduli dengan kualitas dan keamanan makanan daripada sebelumnya. Penelitian ini memaparkan metode untuk mengidentifikasi dan mendeteksi kandungan daging sapi menggunakan Polymerase Chain Reaction (PCR) pada 8 produk bakso tusuk dari pedagang keliling di sekitar Kota Mataram, Provinsi Nusa Tenggara Barat. Tujuan dari penelitian ini adalah untuk mengetahui kandungan daging sapi yang digunakan pada produk yang diuji. Temuan penting utama dalam karya ini adalah spesifisitas primer oligonukleotida untuk daging sapi olahan dan penentuan kandungan daging sapi pada bakso tusuk di sekitar Kota Mataram, Provinsi Nusa Tenggara Barat.
THE CHEMICAL CHARACTERISTICS OF ARABICA AND ROBUSTA GREEN COFFEE BEANS FROM GEOPARK RINJANI, INDONESIA Zainuri; Dewa Nyoman Adi Paramartha; Amira Fatinah; Rini Nofrida; Novia Rahayu; Ines Marisya Dwi Anggraini; Qabul Dinanta Utama
BIOTROPIA Vol. 30 No. 3 (2023): BIOTROPIA Vol. 30 No. 3 December 2023
Publisher : SEAMEO BIOTROP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11598/btb.2023.30.3.1940

Abstract

Green coffee beans are also called unroasted coffee beans. The chemical composition of green coffee beans plays a vital role in determining the final product’s aroma. The main objective of this research was to characterize the chemical properties of Arabica and Robusta green coffee beans grown in different regions of Geopark Rinjani, Lombok Island, Indonesia. The water, ash, protein, carbohydrate, total solids, and caffeine contents, total acidity, and pH were determined. Data were analyzed by analysis of variance. The results revealed significant differences in the moisture contents of Arabica beans from Sembalun, Sajang, and Sapit and Robusta beans from Rempek, Selelos, and Genggelang. Additionally, the ash contents of Arabica Sajang and Arabica Sapit showed notable differences compared to other samples. However, the total fat contents of Arabica Sajang, Arabica Sapit, Robusta Rempek, and Robusta Genggelang did not exhibit significant variations. On the other hand, significant differences were observed in the protein contents of all samples, particularly between Arabica Sembalun and Arabica Sapit, compared to Arabica Sajang, Robusta Rempek, Robusta Genggelang, and Robusta Selelos. Robusta coffee beans appeared to have a slightly lower pH than Arabica beans. The latter exhibited consistent acidity in the range of 0.20–0.21, whereas the former showed higher acidity levels (0.23–0.25). Arabica beans had a lower caffeine content, averaging 1.09%, whereas Robusta beans exhibited an average caffeine content of 2.09%. This research provides valuable insights into the chemical composition of green coffee beans from different species and locations within Geopark Rinjani, contributing to a better understanding of the factors influencing the aroma and quality of coffee.
Co-Authors Amaliah, Wenny Amaliyah, Wenny Amaro, Moegiratul Amira Fatinah Amuddin Anggraini, Ines Marisya Dwi Antesty, Sella Arsyi, Elmia Kharisma Ayu Warmadewi, Putu Baiq Rien Handayani, Baiq Rien Cicilia, Siska Dewa Nyoman Adi Paramartha Dewa Nyoman Adi Paramartha Dewa Nyoman Adi Paramartha Dewa Nyoman Adi Paramartha Dilla Afriansyah Dody Handito, Dody Erfan Mbealo Fanda Susan Watung Firman Fajar Perdhana Harsyiah, Lisa Hartisyah, Nurul Ines Marisya Dwi Anggraini Ines Marisya Dwi Anggraini Ines Marisya Dwi Anggraini juraidah, juraidah Lalu Danu Prima Arzani Lalu Unsunnidhal Made Gendis Putri Pertiwi Made Gendis Putri Pertiwi Melati Claudia Telaumbanua Mi’raj Fuadi Mutia Devi Ariyana, Mutia Devi N. Nazaruddin Ni Kadek Ayu Astiti Kirtiyani Novia Rahayu Novia Rahayu Novia Rahayu Novia Rahayu Nurul Aini OKI SAPUTRA Perdana, Firman Fajar Perdhana, Firman Fajar Pertiwi, Made Gendis Putri Rahayu, Olivia Rahmdanti, Alifa Putri Rasyda, Riezka Zuhriatika Raudatul Jannah Rini Nofrida Rini Nofrida Rini Nofrida Rini Nofrida Rucitra Widyasari Ruhaeni, Ruhaeni S., Ince Siti Wardatullatifah Sari, Ira Musfita Setyaning Pawestri Soliawati Soliawati Soliawati, Soliawati Telaumbanua, Melati Claudia Unsunnidhal, Lalu Wardatullatifah , Ince Siti Wardatullatifah S., Ince Siti Yasa, I Wayan Sweca Yesica Marcelina Romauli Sinaga Yusuf, Aulia Islamiati Zainuri Zainuri Zainuri Zainuri Zainuri Zainuri Zainuri Zainuri, Zainuri Zulhan Widya Baskara