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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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ANALYSIS OF AFLATOXIN B1, B2, G1, G2 LEVELS IN FRIED ONIONS PRODUCED IN PALU USING HIGH PERFORMANCE LIQUID CHROMATOGRAPHY (HPLC) METHOD Ayu Warmadewi, Putu; Utama, Qabul Dinanta
Jurnal Pangan dan Agroindustri Vol. 12 No. 2: April 2024
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2024.012.02.1

Abstract

Aflatoxin, produced by Aspergillus flavus and Aspergillus paraciticus, commonly contaminates agricultural and processed products. This study aims to analyze aflatoxin levels in fried onions produced in Palu through high-performance liquid chromatography (HPLC) using an immunoaffinity column an a  fluorescent detector at an excitation wavelength of 360 nm and an emission wavelength of 440 nm. The standard working chromatogram of aflatoxin gave a peak response at retention times of 28.618 minutes for aflatoxin B1, 21.985 minutes for aflatoxin B2, 17.625 minutes for aflatoxinn G1, and 13.719 minutes for aflatoxin G2. The limit of detection (LOD) values for each standard were : aflatoxin B1 : 0.2607 ng/ml; aflatoxin B2 : 0.0600 ng/ml; aflatoxin G1 : 0.1986 ng/ml; and aflatoxin G2 : 0.0310 ng/ml.  The chromatogram results of the 10 fried onion samples analyzed showed no peak response with the same retention time as the standard aflatoxin retention time, so that the 10 samples can be concluded as meet requirements.
Pengaruh Suhu Pengeringan terhadap Karakteristik Teh Buah Mahkota Dewa (Phaleria macrocarpa) sebagai Minuman Fungsional Hartisyah, Nurul; Nazaruddin, Nazaruddin; Utama, Qabul Dinanta
Jurnal Teknologi dan Mutu Pangan Vol 3 No 1 (2024): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v3i1.4320

Abstract

The God’s Crown (Phaleria macrocarpa) fruit contains active compounds such as alkaloids, saponins, flavonoids, polyphenols, and tannins, which are beneficial for health, making it a potential functional beverage. This study aims to evaluate the effect of drying temperature on the physical, chemical, and organoleptic properties of Mahkota Dewa fruit tea. A Completely Randomized Design (CRD) method was used, consisting of five drying temperature treatments: P0 (30oC), P1 (40oC), P2 (50oC), P3 (60oC), and P4 (70oC). Data analysis was performed using analysis of variance (ANOVA) at a 5% significance level, followed by the Honest Significant Difference (HSD) test. The results showed that drying temperature significantly affected antioxidant activity, moisture content, ash content, pH, hue value, aroma (score), taste (hedonic and score), and color (score). However, there were no significant differences in the hedonic tests for aroma and color. The best treatment was found at 60oC (P3) with a moisture content of 7.81%, ash content of 4.22%, pH of 5.606, and a ohue value of 82.92, resulting in a yellowish-red color. Organoleptic properties indicated a tea with a distinctive aroma and a bitter taste. The highest antioxidant activity was recorded at 30oC (P0) with 81.70%. This research contributes to identifying the optimal drying temperature that can improve the physical, chemical, and organoleptic quality of Dewa Crown fruit tea.
Peningkatan Daya Saing UMKM Kopi di Desa Pakuan Kecamatan Narmada Kabupaten Lombok Barat Melalui Pelatihan Pengemasan Produk Berkualitas Dilla Afriansyah; Zainuri Zainuri; Rini Nofrida; Qabul Dinanta Utama; Ines Marisya Dwi Anggraini; Made Gendis Putri Pertiwi; Novia Rahayu; Ni Kadek Ayu Astiti Kirtiyani
Jurnal Pengabdian Masyarakat: Pemberdayaan, Inovasi dan Perubahan Vol 4, No 6 (2024): JPM: Pemberdayaan, Inovasi dan Perubahan
Publisher : Penerbit Widina, Widina Media Utama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59818/jpm.v4i6.982

Abstract

The role of product packaging in attracting consumers is essential, especially as consumer preferences evolve and the market demands continuous innovation. Therefore, product packaging training becomes relevant in enhancing the knowledge and skills of MSMEs to design packaging that is appealing, functional, and meets safety standards and regulatory requirements. Furthermore, this training aims to enable MSMEs to capitalize on export opportunities and penetrate global markets with highly competitive products. Enhancing packaging quality also has the potential to improve brand image, build consumer trust, and, ultimately, contribute to economic growth at both local and national levels. Consequently, the development of this product packaging training program aligns with efforts to strengthen MSME growth and competitiveness in addressing global challenges in the modern era.ABSTRAKPentingnya pengemasan produk dalam menciptakan daya tarik konsumen tidak dapat diabaikan, terutama mengingat preferensi konsumen yang semakin berkembang dan tuntutan pasar terhadap inovasi. Oleh karena itu, kegiatan pelatihan pengemasan produk menjadi relevan untuk meningkatkan pemahaman dan keterampilan pelaku UMKM dalam merancang pengemasan yang menarik, fungsional, dan sesuai dengan standar keamanan serta regulasi yang berlaku. Selain itu, melalui kegiatan pelatihan ini, diharapkan UMKM dapat memanfaatkan peluang ekspor dan penetrasi pasar global dengan produk yang memiliki daya saing tinggi. Peningkatan kualitas pengemasan juga berpotensi meningkatkan citra merek, kepercayaan konsumen, dan akhirnya, pertumbuhan ekonomi di tingkat lokal maupun Nasional. Oleh karena itu, pengembangan program pelatihan pengemasan produk ini sejalan dengan upaya mendukung pertumbuhan dan daya saing UMKM dalam menghadapi tantangan global di era kontemporer.
Pendugaan Umur Simpan Kopi Bubuk Robusta Desa Pakuan Menggunakan Model Arrhenius Nofrida, Rini; Zainuri, Zainuri; Utama, Qabul Dinanta; Afriansyah, Dilla; Rahayu, Novia; Anggraini, Ines Marisya Dwi; Pertiwi, Made Gendis Putri
Pro Food Vol. 10 No. 2 (2024): 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.v10i2.485

Abstract

Nusa Tenggara Barat adalah salah satu wilayah penghasil kopi, terutama kopi robusta. Salah satu sentra produksi kopi di NTB adalah Dusun Kumbi, Desa Pakuan, Kecamatan Narmada, Kabupaten Lombok Barat. Produk kopi bubuk dari Desa Pakuan telah dikemas menggunakan plastik PolyPropylene (PP), namun umur simpan kopi tersebut belum diketahui. Penelitian ini bertujuan untuk memperkirakan umur simpan kopi robusta dari Desa Pakuan serta menentukan suhu penyimpanan optimal agar kopi bubuk robusta memiliki umur simpan lebih panjang. Penentuan umur simpan dilakukan dengan metode Accelerated Shelf-Life Testing (ASLT) menggunakan model Arrhenius. Kopi disimpan pada suhu 20°C, 30°C, dan 40°C dalam kemasan plastik PP selama 5 minggu, dan pengujian kadar air dilakukan setiap minggu. Data kadar air yang diperoleh diolah menggunakan model Arrhenius. Penelitian ini merekomendasikan penyimpanan kopi bubuk pada suhu 20°C dengan kemasan plastik PP untuk masa simpan lebih lama. Berdasarkan estimasi, umur simpan produk kopi bubuk pada suhu 20°C dalam kemasan plastik PP adalah 89,88 minggu atau 1 Tahun 8 Bulan.
Penetapan Kadar Migrasi Melamin dalam Peralatan Makan yang Beredar di Kota Banjarmasin dengan Metode Kromatografi Cair Kinerja Tinggi Juraidah, Juraidah; Utama, Qabul Dinanta
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 (2824.485 KB) | DOI: 10.30812/jtmp.v1i2.2548

Abstract

Tableware and drinking utensils made of melamine have several advantages over utensils made of glass, ceramic or metal. Melamine is stronger, cheaper, attractive in design, lightweight and not easily broken. Although it has low toxicity, long-term exposure to melamine migratory has negative effects on health, especially on the kidneys because it can form insoluble crystals in combination with cinuric acid which causes the formation of kidney stones, especially in infants and children. This study aims to determine the migration of melamine and melamine levels in melamine cutlery using High Performance Liquid Chromatography (HPLC) method. The results of this study indicate that there has been migration from melamine cutlery. Temperature and type of simulants affect migration and levels of extracted melamine from melamine tableware. Simulans are media used as food substitutes in migration tests. By using a 3% acetic acid simulant and a simulant temperature of 66℃, the extracted melamine content ranges from 2.45 ppm to 8.14 ppm, but still meets the requirements, namely below 30 ppm. People should use melamine cutlery marked with food grade, not use melamine cutlery for foods with high temperatures and foods that are acidic, because this can cause melamine to migrate from the cutlery into the food.
Pembuatan Cokelat Kopi Praline sebagai Inovasi Produk di Desa Pakuan, Lombok Sinaga, Yesica Marcelina Romauli; Zainuri, Zainuri; Yusuf, Aulia Islamiati; Arsyi, Elmia Kharisma; Rahayu, Novia; Nofrida, Rini; Anggraini, Ines Marisya Dwi; Pertiwi, Made Gendis Putri; Afriansyah, Dilla; Utama, Qabul Dinanta
Rengganis Jurnal Pengabdian Masyarakat Vol. 4 No. 2 (2024): November 2024
Publisher : Pendidikan Matematika, FKIP Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/rengganis.v4i2.489

Abstract

Desa Pakuan dikenal sebagai salah satu desa wisata di Lombok. Pakuan sebagai desa wisata menjadikan desa ini sebagai salah satu penopang dalam pertumbuhan ekonomi masyarakat sekitar. Selain sektor pariwisata, lokasi desa yang berbatasan langsung dengan hutan umumnya juga membuat penduduk Desa Pakuan hidup dari hasil hutan seperti kakao dan kopi. Potensi daerah wisata dan potensi bahan hasil pertanian yang ada di Desa Pakuan dapat dimanfaatkan lebih jauh melalui penyediaan produk khas daerah setempat. Kuliner saat ini menjadi bagian yang tak terpisahkan dengan lokasi wisata. Salah satu bentuk olahan kakao atau cokelat yang cukup populer di masyarakat saat ini yakni produk cokelat praline. Pengabdian ini bertujuan meningkatkan pengetahuan dan kemampuan masyarakat dalam pembuatan produk olahan berbahan baku cokelat dan kopi melalui pelatihan pembuatan produk cokelat kopi praline. Masyarakat peserta pelatihan adalah anggota dari Kelompok Sadar Wisata (Pokdarwis) Desa Pakuan. Tahapan kegiatan pelatihan terdiri dari persiapan kegiatan; pelaksanaan kegiatan pelatihan, dan terakhir evaluasi. Pengetahuan dan kemampuan yang meningkat serta keaktifan peserta menjadi tolok ukur keberhasilan kegiatan ini. Masyarakat mampu memahami materi yang diberikan dan dapat membuat secara langsung produk cokelat kopi praline.
Pelatihan Pengembangan Produk Pangan Berbasis Kelor Sebagai Upaya Penanggulangan Stunting Pada Balita Di Desa Malaka Kecamatan Pemenang Lombok Utara Anggraini, Ines Marisya Dwi; Zainuri; Qabul Dinanta Utama; Rini Nofrida; Novia Rahayu; Made Gendis Putri Pertiwi; Dilla Afriansyah
Jurnal Pengabdian Magister Pendidikan IPA Vol 7 No 4 (2024): Oktober-Desember 2024
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v7i4.9843

Abstract

Kasus stunting di Provinsi NTB masih cukup tinggi. Kabupaten Lombok Utara merupakan salah satu kabupaten lokus stunting di NTB. Permasalahan stunting dapat ditangani dengan pemberian makanan bernutrisis tinggi. Kelor adalah tanaman indigenous yang memiliki nilai nutrisi yang tinggi yang dapat digunakan sebagai makanan untuk menanggulangi stunting. Selama ini pengolahan kelor hanya dibuat menjadi sayur bening sebagai lauk pendamping makan yang kurang menarik bagi anak-anak. Dalam bidang pangan upaya diversifikasi daun kelor saat ini telah banyak dikembangkan. Daun kelor dapat diolah berbagai varian makanan dan minuman seperti teh kelor dan puding kelor yang lebih menarik serta mempunyai nilai ekonomi yang lebih tinggi. Oleh karena itu perlu adanya pelatihan pengembangan produk pangan berbasis kelor kepada masyarakat agar masyarakat dapat mengaplikasikannya dengan mudah sehingga dapat dikonsumsi dalam kehidupan sehari-hari. Kegiatan pengabdian dilakukan dengan metode pemberian materi dan demonstrasi. Para peserta menunjukkan antusiasme yang tinggi ditunjukkan dengan aktifnya peserta dalam diskusi dan ikut serta dalam proses pembuatan puding kelor.
Pendugaan Umur Simpan Keripik Pisang Kapas (Musa Comiculata) dengan Metode Accelerated Shelf-Life Testing (ASLT) Model Arrhenius Rahmdanti, Alifa Putri; Zainuri, Zainuri; Utama, Qabul Dinanta
Jurnal Teknologi dan Mutu Pangan Vol 3 No 2 (2025): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v3i2.4736

Abstract

Shelf life is one of the main problems that is often found in micro and small enterprises (MSEs) that produce banana chips. As a product that has the potential to be marketed widely, it is necessary to estimate the shelf life of the product to fulfill the obligation to include expiry date on the packaging. Therefore, this study aims to determine the estimated shelf life of kapas banana chips. The method used to determine the shelf life of kapas banana chips in this research was Accelerated Shelf-Life Testing (ASLT) with the Arrhenius model. The experimental design in this research is a Completely Randomized Design (CRD) with factorial experiments. The banana chips that will be used as research samples are kapas banana chips that are fried and packaged using aluminum foil packaging and then stored at 3 different temperatures, namely 30o C, 40o C, and 50o C. Sample characteristic were observed on days 0, 5, 10, 15, and 20. The samples are then analyzed for chemical properties, physical properties, and sensory properties. Based on data on the rate of increase in FFA levels, the estimated shelf life of banana chips stored at temperatures of 30o C, 40o C, and 50o C is 93.53 days, 78.37 days, and 66.41 days, respectively. If banana chips are stored at room temperature (28o C), their shelf life is longer, namely 97 days. This study contributes to providing information on the shelf life of banana chip products in terms of maintaining food safety for consumers.
Pendugaan Umur Simpan Sale Lilit Menggunakan Metode Accelerated Shelf-Life Testing (ASLT) Model Arrhenius Ruhaeni, Ruhaeni; Zainuri, Zainuri; Utama, Qabul Dinanta
Jurnal Teknologi dan Mutu Pangan Vol 3 No 2 (2025): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v3i2.4810

Abstract

Indonesia is one of the countries with great potential, especially in the agricultural sector. One of the most widely used agricultural commodities is types of fruits such as bananas. Sale lilit is one of the processed foods with the main ingredient in the form of ripe bananas that have been dried and then processed and packaged using aluminum foil packaging. This study aims to examine the estimated shelf life of sale lilit. The method of estimating the shelf life used is the Accelerated Shelf-Life Testing (ASLT) method of the Arrhenius model. Sale lilit is stored at three different storage temperatures according to the treatment (30°C, 40°C and 50°C). Parameters observed include moisture content, FFA content, texture (hardness and crispness), color, aroma, taste and texture. These parameters were analyzed during storage at dat 0, 5, 10, 15 and day 20 of storage. The results showed that sale lilit stored at 30°C has the longest shelf life. Based on data on the rate of increase in FFA levels, the estimated shelf life of the sale is 56,119 days. This study implies that storage temperature plays an important role in extending the shelf life of sale lilit, so producers can optimize storage conditions, packaging, and product distribution.
Penetapan Kadar Migrasi Melamin dalam Peralatan Makan yang Beredar di Kota Banjarmasin dengan Metode Kromatografi Cair Kinerja Tinggi: Determination of Migration Levels of Melamine in Dishware Circulating in Banjarmasin City Using High Performance Liquid Chromatography Method Juraidah, Juraidah; Utama, Qabul Dinanta
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 | DOI: 10.30812/jtmp.v1i2.2548

Abstract

Tableware and drinking utensils made of melamine have several advantages over utensils made of glass, ceramic or metal. Melamine is stronger, cheaper, attractive in design, lightweight and not easily broken. Although it has low toxicity, long-term exposure to melamine migratory has negative effects on health, especially on the kidneys because it can form insoluble crystals in combination with cinuric acid which causes the formation of kidney stones, especially in infants and children. This study aims to determine the migration of melamine and melamine levels in melamine cutlery using High Performance Liquid Chromatography (HPLC) method. The results of this study indicate that there has been migration from melamine cutlery. Temperature and type of simulants affect migration and levels of extracted melamine from melamine tableware. Simulans are media used as food substitutes in migration tests. By using a 3% acetic acid simulant and a simulant temperature of 66℃, the extracted melamine content ranges from 2.45 ppm to 8.14 ppm, but still meets the requirements, namely below 30 ppm. People should use melamine cutlery marked with food grade, not use melamine cutlery for foods with high temperatures and foods that are acidic, because this can cause melamine to migrate from the cutlery into the food.
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 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