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All Journal Jurnal Hortikultura Indonesia (JHI) International Journal of Applied Biology BAGIMU NEGERI : JURNAL PENGABDIAN KEPADA MASYARAKAT Agrin : Jurnal Penelitian Pertanian JMM (Jurnal Masyarakat Mandiri) JURNAL AGROHITA Journal of Tropical Horticulture Jurdimas (Jurnal Pengabdian Kepada Masyarakat) Royal JERAMI Indonesian Journal of Crop Science Jurnal Ilmiah RESPATI Abdihaz: Jurnal Ilmiah Pengabdian pada Masyarakat Jurnal Bioindustri Prosiding Konferensi Nasional PKM-CSR Bagimu Negeri : Jurnal Pengabdian Kepada Masyarakat Journal of Bioindustry
Inanpi Hidayati Sumiasih, Inanpi Hidayati
Program Studi Agroekoteknologi, Fakultas Sains, Teknologi Dan Desain, Universitas Trilogi, Jakarta
Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Environmental Science Health Professions Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Other

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The Analysis of β-cryptoxanthin and Zeaxanthin using HPLC in the Accumulation of Orange Color on Lowland Citrus Sumiasih, Inanpi Hidayati; Poerwanto, Roedhy; Efendi, Darda; Agusta, Andria; Yuliani, Sri
International Journal of Applied Biology Vol 1, No 2 (2017): International Journal of Applied Biology
Publisher : Hasanuddin University

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

Abstract

Citrus peel color is one of the main quality attributes which was caused by the accumulation of carotenoids and its derivatives, especially β-citraurine. It makes citrus peel color looks attractive (orange). The orange color is a mixture of β-cryptoxanthin with β-citraurin. The objectives of this study were (1) to observe the effect of precooling and duration of proper ethylene exposure in the formation of orange color on citrus peel, (2) to identify and determine the β-cryptoxanthin content and total chlorophyll on citrus peel. Citrus was from Tuban, East Java while the study was conducted at PKHT IPB and LIPI. Precooling and without precooling treatment prior to injection of 100 ppm of ethylene exposed at 15 °C, duration of exposure control (0), 24, and 48 hours. The results show that the best color of the Citrus Color Index (CCI) is the precooling treatment and the duration of ethylene exposure for 24 hours, which can reduce total chlorophyll content about 8 times and proved to increase β-cryptoxanthin pigment content five times in accelerating the formation of orange citrus reticulata peel color to bright orange. Degreening has no significant effect on total dissolved solids and the firmness level of citrus fruits.Keyword: β-cryptoxhantin; citrus; chlorophyll; degreening; ethylene zeaxanthin.
OPTIMALISASI NILAI GUNA SAMPAH SEBAGAI PUPUK KOMPOS UNTUK BUDIDAYA SAYURAN SECARA VERTIKULTUR Sumiasih, Inanpi Hidayati
BAGIMU NEGERI : JURNAL PENGABDIAN KEPADA MASYARAKAT Vol 2, No 2 (2018)
Publisher : BAGIMU NEGERI : JURNAL PENGABDIAN KEPADA MASYARAKAT

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (7.6 KB) | DOI: 10.26638/jbn.749.8651

Abstract

Hygiene is an important aspect in everyday life. However, in some areas there is still waste that is just thrown away and mixed between organic and inorganic waste. These wastes should still be utilized as products that are useful for everyday life or used to increase the value of waste by making products that are worth selling. For example in an organic waste can be used to make compost fertilizer (compost can come from leftovers such as leftover vegetables and fruits that cannot be eaten), while inorganic waste can be used for making verticulture (this product can be used as a place to grow vegetables or flowers). The socialization and training in making compost for vegetable cultivation vertically is one way to increase the interest and talent of the community in Cibitung Kulon village. The compost training is not only used to grow vegetables vertically in the yard of the house and in the cultivation of vegetables in the farmer's garden, but it is also intended to help farmers in the maintenance / cultivation of rice plants or food crops in order to reduce the use of chemical fertilizers. This verticulture training in composting and vegetable cultivation is conducted in August 2018 in the Cibitung Kulon Village Office Hall RW 7, Pamijahan District, Bogor. The results of the implementation of training activities in making compost and growing vegetables vertically in Cibinong Kulon, RW 07, Pamijahan District, Bogor went well. This can be seen from the enthusiasm of the many participants present and the involvement of the community in following a series of activities that have been well prepared from the beginning to the end of the activity.Keywords: Environment, Household Fertilizer, Hygiene, Organic, Plants
PELATIHAN KEWIRAUSAHAAN UNTUK MENINGKATKAN SOFTSKILL DAN HARDSKIL PADA TENANT FAKULTAS BIOINDUSTRI Maulidian, Maulidian; Sumiasih, Inanpi Hidayati; Puspitawati, Mutiara Dewi; Seftiono, Hermawan
JMM (Jurnal Masyarakat Mandiri) Vol 5, No 6 (2021): Desember
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (493.406 KB) | DOI: 10.31764/jmm.v5i6.5737

Abstract

Abstrak: Tujuan dari pelatihan ini untuk meningkatkan softskill dan hardskill peserta sehingga dapat menjalankan usahanya dengan baik. Metode yang digunakan yaitu ceramah, diskusi, games, penugasan dan studi kasus. Peserta yang terlibat sebanyak 16 orang yang terdiri dari mahasiswa dan alumni Fakultas Bioindustri yang terseleksi pada program pengembangan kewirausahaan tahun 2021. Evaluasi dilakukan dengan memberikan angket kepada peserta setelah mengikuti pelatihan. Hasil pengukuran menunjukkan 90% peserta menyatakan sangat setuju bahwa kegiatan pelatihan telah menyediakan materi yang sesuai dengan kebutuhan dan sesuai harapan tenant. Hasil lainnya menunjukkan 85% peserta menyatakan sangat setuju bahwa materi pelatihan disajikan secara menarik dan disampaikan dengan cukup jelas oleh para pemateri. Sedangkan dari segi waktu, sebanyak 75% peserta menyatakan sangat setuju bahwa waktu yang disediakan sesuai untuk penyampaian materi. Dari segi manfaat, sebanyak 90% peserta menyatakan mendapatkan manfaat langsung dari pelatihan, dan mampu meningkatkan pengetahuan dan kecerdasan tenant. Pada akhirnya, sebanyak 90% peserta menyatakan puas dengan pelatihan yang diselenggarakan oleh tim Pusat Pengembangan Kapasitas Wirausaha Bioindustri (PPKWB).Abstract: The purpose of this training is to improve the soft skills and hard skills of the participants so that they can run their business well. The methods used are lectures, discussions, games, assignment and case studies. The participants involved were 16 people consisting of students and alumni of the Bioindustry Faculty who were selected for the entrepreneurship development program in 2021. The evaluation was carried out by giving questionnaires to participants after attending the training. The measurement results showed that 90% of participants strongly agree that the training activities have provided materials that meet the needs and expectations of the tenants. The evaluation result also showed that 85% of participants strongly agreed that the training materials were presented interestingly and presented quite clearly by the trainer. In terms of time, 75% of participants stated that they strongly agreed that the time provided was suitable for delivering the material. In terms of benefits, as many as 90% of participants stated that they received direct benefits from the training, and were able to increase the knowledge and intelligence of tenants. In the end, 90% of the participants were satisfied with the training organized by the Bioindustry Entrepreneurship Capacity Development Center (PPKWB) team.
The Analysis of β-cryptoxanthin and Zeaxanthin using HPLC in the Accumulation of Orange Color on Lowland Citrus Inanpi Hidayati Sumiasih; Roedhy Poerwanto; Darda Efendi; Andria Agusta; Sri Yuliani
International Journal of Applied Biology Vol. 1 No. 2 (2017): International Journal of Applied Biology
Publisher : Hasanuddin University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/ijab.v1i2.3066

Abstract

Citrus peel color is one of the main quality attributes which was caused by the accumulation of carotenoids and its derivatives, especially β-citraurine. It makes citrus peel color looks attractive (orange). The orange color is a mixture of β-cryptoxanthin with β-citraurin. The objectives of this study were (1) to observe the effect of precooling and duration of proper ethylene exposure in the formation of orange color on citrus peel, (2) to identify and determine the β-cryptoxanthin content and total chlorophyll on citrus peel. Citrus was from Tuban, East Java while the study was conducted at PKHT IPB and LIPI. Precooling and without precooling treatment prior to injection of 100 ppm of ethylene exposed at 15 °C, duration of exposure control (0), 24, and 48 hours. The results show that the best color of the Citrus Color Index (CCI) is the precooling treatment and the duration of ethylene exposure for 24 hours, which can reduce total chlorophyll content about 8 times and proved to increase β-cryptoxanthin pigment content five times in accelerating the formation of orange citrus reticulata peel color to bright orange. Degreening has no significant effect on total dissolved solids and the firmness level of citrus fruits.Keyword: β-cryptoxhantin; citrus; chlorophyll; degreening; ethylene zeaxanthin.
Study of Several Stages of Maturity and Storage Temperature on Color Changes and Shelf Life of Mangosteen (Garcinia mangostana L.) Inanpi Hidayati Sumiasih; Roedhy Poerwanto; Darda Efendi
International Journal of Applied Biology Vol. 3 No. 1 (2019): International Journal of Applied Biology
Publisher : Hasanuddin University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/ijab.v3i1.5967

Abstract

Color and freshness of mangosteen are important characters as benchmarks for consumers in the selection and purchase of mangosteen in the market. Color, freshness and shelf life of mangosteen are affected by the stage of maturity at harvest and the correct storage temperature. Information about the correct maturity stage for harvesting and storage temperature of mangosteen are needed by the mangosteen farmers, local merchant, and exporters as an effort to maintain the quality of fresh product. The objective of this research was to study the effect of several maturity stage at harvest and storage temperature to mangosteen color changes and shelf life during storage. The research used Completely Randomized Design of two factors. The first factor was the fruit maturity stage at harvest consisting of: Maturity Stage 1, 2, 3 and 4. The second factor was storage temperature of 15 oC and room temperature. The result of harvesting mangosteen at Maturity Stage 1 could maintain skin color longer than at Maturity Stage 2, 3, and 4. Mangosteens that were harvested at Maturity Stage 1 and 2, combined with storage temperature of 15 oC could maintain fruit quality up to 30 days after harvest and could be used for export market. While harvesting at Maturity Stage 3 could maintain fruit quality up to 25 days after harvest and Maturity Stage 4 up to 20 days after harvest. Harvesting at Maturity Stage 4 followed by 15 oC storage temperature and all Maturity stages combined with room temperature storage could be used for local market.Keyword: fruit color; horticultural commodities; queen of tropical fruits; shelf life 
Study of The Effect of Sugar and Lime Juice Proportion on the Quality of Starf Ruit Sorbet Hermawan Seftiono; Gracecilia Yohanna Panjaitan; Inanpi Hidayati Sumiasih
International Journal of Applied Biology Vol. 4 No. 1 (2020): International Journal of Applied Biology
Publisher : Hasanuddin University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/ijab.v4i1.9181

Abstract

Star fruit is a non-seasonal fruit that can be harvested three to four times a year. One possible way to process a star fruit is to make it into sorbet. Additional ingredients such as sugar and lime juice will help improve the quality of star fruit sorbet. The purpose of this study was to acquire the best formulation of honey star fruit sorbet by adding sugar and lime juice and to find out the effect of different concentration of sugar and lime juice on the level of predilection, physical traits, level of vitamin C, and antioxidants activity. This study consisted of two phases; the production of lime essence in phase one and the making of star fruit sorbet in phase two as the main study. The result of best formulations selected based on organoleptic test of panellists’ level of predilection were formulation of 150 g sugar + 30 g lime, 90 g sugar + 60 g lime, and 120 g sugar + 60 g lime. Analysis of variance results indicated different formulation of star fruit sorbet had significant effect (P<0.05) on colour, flavour, aroma, and overall but showed no difference on the texture of star fruit sorbet. Overall, the best formulation was 150 g sugar + 30 g lime juice with overrun score of 23.52%, pH 4.20, sugar content of 26.85 oBrix, melting time of 43.16 minutes, vitamin C content of 0.968 mg, and antioxidant activity of 320.86 ppm.Keyword: antioxidant activity; hedonic test; organoleptic test.
COLOR INDICATOR FILM FROM BUTTERFLY PEA (Clitoria ternatea L.) AS SMART PACKAGING IN BROILER CHICKEN MEAT Hermawan Seftiono; Della Ayu Pramesti; Inanpi Hidayati Sumiasih
International Journal of Applied Biology Vol. 5 No. (1) (2021): International Journal of Applied Biology
Publisher : Hasanuddin University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/ijab.v5i(1).13431

Abstract

Broiler chicken is one of the poultry products that are very susceptible to damage due to exposure to microbes, temperature, and light. In these conditions, indicators are needed to play a role in informing related changes in the product quality. The butterfly pea can be used as an indicator because it contains anthocyanin which can change color due to the influence of pH. The objective of this study was to obtain the best indicator film formulation and to determine the film response in detecting the level of damage of the chicken meat through parameters of color change, thickness, pH, TPC, and TVBN. The methods in this research were the extraction of butterfly pea, making indicator films, and applying the film to chicken meat, and physical and chemical analysis of the product. Anthocyanin was applied to the indicator film with levels of PVA and chitosan 20:80 with the addition of 5 mL of dye. The change in color of the indicator could be seen at the 24-hour mark, which was a yellowish-green color. The pH value of broiler chicken meat had entered the post-rigor stage at 24 hours with a pH value of 6.595±0.049. The TVBN regression value showed that broiler chicken meat was not safe for consumption after being stored for 4 hours and 23 minutes of 40 mgN/100 g. The TPC test that has been performed in chicken meat showed that the chicken meat was not safe for consumption in storage between 0 to 8 hours at 5.598±0.068 log CFU/g to 8.322± 0.053 log CFU/g. Keywords: anthocyanin, discoloration, pH indicator, TVBN
STUDI PERUBAHAN KUALITAS PASCAPANEN BUAH BELIMBING DENGAN BEBERAPA PENGEMASAN DAN SUHU SIMPAN Inanpi Hidayati Sumiasih; Linda Octaviani; Dessy Indah Lestari; Endah Ratna Yunita
Agrin Vol 20, No 2 (2016): Agrin
Publisher : Jenderal Soedirman University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.agrin.2016.20.2.319

Abstract

Star fruit is a type of fruit that is easily damaged and require a special postharvest handling. Some of thepostharvest handling efforts are by storing at low temperature storage and packaging. Storage at low temperaturecan extend the shelf life and maintain the quality of the star fruit. The purpose of this study is to extend the shelflife and maintain the quality of the star fruit, and to know a good packaging for the star fruit. The star fruit werepicked from the orchid in Tuban, East Java, and the treatment was conducted in the Postharvest Laboratory,University of Trilogy. The research uses randomized complete block design of two factors. The first factor is thetemperature of storage consisting of 18oC temperature and room temperature, the second factor is the packagingconsists of styrofoam + plastic wrap, plastic, foamnet and paper). The data is processed by using the scoringmethod and by collecting from the fixed-trained panelists. Data qualitatively transformed into quantitative databy using the symbol numbers. The research shows that the star fruit which is stored at a temperature of 18oC canextend the shelf life to 14 days after harvest (HSP) with the packaging by using styrofoam + plastic wrap, by usingplastics and foamnet (12 HSP) and by using paper (10 HSP). While the star fruit at room temperature storage,with the packaging by using styrofoam + plastic wrap can extend the shelf life to 8 HSP, and by using foamnet,plastics and paper to 6 HSP.Key words: horticultural commodity, shelf life, the fruit appearance Belimbing merupakan buah yang mudah mengalami kerusakan, maka diperlukan upaya untuk penangananpascapanen yang baik. Salah satu upaya penanganan pascapanen yaitu dengan cara penyimpanan dengan suhurendah dan pengemasan. Penyimpanan dengan suhu rendah dapat memperpanjang masa simpan danmempertahankan kualitas buah belimbing. Tujuan dari penelitian ini adalah untuk memperpanjang masa simpandan mempertahankan kualitas buah belimbing serta mendapatkan cara pengemasan yang baik. Buah belimbingdipetik di kebun Tuban, Jawa Timur dan perlakuan dilaksanakan di Laboratorium Pascapanen, Universitas Trilogi.Penelitian menggunakan rancangan acak kelompok dua faktor. Faktor pertama yaitu suhu simpan terdiri atas (suhu18oC dan suhu ruang), faktor kedua adalah pengemasan terdiri atas (styrofoam + plastik wrap, plastik, foamnetdan kertas). Data skor diolah menggunakan metode skoring. Metode ini dengan cara mengumpulkan dari panelistetap yang terlatih. Data secara kualitatif dirubah menjadi data kuantitatif dengan menggunakan simbol angka.Dari penelitian ini di dapatkan hasil bahwa buah belimbing yang disimpan pada suhu 18oC dapat memperpanjangmasa simpan sampai 14 hari setelah panen (HSP) dengan pengemasan styrofoam + plastik wrap, pada pengemasanplastik dan foamnet (12 HSP) dan pengemasan kertas (10 HSP). Sedangkan buah Belimbing pada penyimpanansuhu ruang, dengan pengemasan styrofoam + plastik wrap dapat memperpanjang masa simpan selama 8 HSP, danpada pengemasan foamnet, plastik dan kertas (6 HSP).Kata kunci: komoditas hortikultura, masa simpan, penampilan buah
Indicator Film of Natural Coloring of Butterfly Pea (Clitoria ternatea L.) as Detection of Beef Damage : Indicator Film of Natural Coloring of Butterfly Pea (Clitoria ternatea L.) as Detection of Beef Damage Inanpi Hidayati Sumiasih
International Journal of Applied Biology Vol. 6 No. 1 (2022): International Journal of Applied Biology
Publisher : Hasanuddin University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/ijab.v6i1.19241

Abstract

Beef is a food source with a high protein content that would be ideal for microbes to flourish. Microbes would reduce the quality of a product. Therefore, an indicator on smart packaging would be needed to detect the quality of a product. The indicator film in this study used butterfly pea flower extract which contains a natural coloring agent, anthocyanin. The objective of this study was to obtain the indicator film with the best concentration of PVA, chitosan, and butterfly pea flower extract as the natural dye, to study the response of indicator film color, pH, and thickness, to the beef pH and TVBN, and to calculate the total microbes as the determinant of the beef quality. The study consisted of three steps, namely, the extraction of butterfly pea flower, the making of indicator film, and the application of indicator film on beef packaging. The best indicator film was obtained with the formulation of PVA and chitosan of 20:80 with the addition of 5 ml of butterfly pea extract. The color change was from blue to yellowish-green with °hue of 137.81±19.31o. The thickness of indicator film in 48 hours of storage decreased from 0.171±0.042 to 0.136±0.043. The pH of beef increased after 8 hours of storage from 5.726±0.011 to 7.540±0.351. The TVBN of beef after 8 hours of storage had exceeded the threshold of 30.815±5,602 which indicates that it was not safe for consumption. The TPC of beef from the 8 hours of storage had exceeded the maximum number of 7.338±0.035 log CFU/g. Keyword: anthocyanin, butterfly pea extract, thickness, volatile bases
Pelatihan Pola Pikir Wirausaha Terhadap Perubahan Pada Tenant Fakultas Bioindustri, Universitas Trilogi Maulidian Maulidian; Inanpi Hidayati Sumiasih; Mutiara Dewi Puspitawati; Hermawan Seftiono
Jurdimas (Jurnal Pengabdian Kepada Masyarakat) Royal Vol 5, No 2 (2022): Mei 2022
Publisher : STMIK Royal

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33330/jurdimas.v5i2.1287

Abstract

Abstract: The business world changes from time to time from industrial revolution 1.0 to industrial revolution 4.0. Entrepreneurs must be prepared to face these changes. Therefore, the Center of Bioindustry Entrepreneurial Capacity Development (PPKWB) provided assistance and guidance to all tenants through a training program that was purposed so that tenants are ready to face change and prepared to make better changes for themselves and their environment. The methods used in this training were preparation, implementation, and evaluation. Preparations were made so that the implementation of the activity runs smoothly. The activities are carried out online with the Zoom application. The evaluation of participants was conducted by distributing questionnaires. The results were used to evaluate the implementation of the program by the team. In general, the tenants of the Faculty of Bioindustry had benefited from the training provided by PPKWB. Tenants are very satisfied with the topics given, the delivery method, and the general implementing activities process. The technical obstacles faced during the program were the timeliness of implementation, unstable network, and insufficient technical equipment for participants.Keywords: bioindustry; change; entrepreneur; tenant; trainingAbstrak: Dunia usaha berubah dari waktu ke waktu mulai revolusi industri 1.0 hingga revolusi industri 4.0. Wirausaha harus bersiap menghadapi perubahan tersebut. Oleh karena itu, Pusat Pengembangan Kapasitas Wirausaha Bioindustri (PPKWB) memberikan pendampingan dan pembinaan kepada semua tenant melalui pelatihan. Hal ini dimaksudkan agar mereka siap menghadapi perubahan dan bersiap melakukan perubahan untuk diri sendiri dan lingkungan sekitar untuk menjadi lebih baik. Metode yang digunakan dalam pelatihan ini yaitu persiapan, pelaksanaan, dan evaluasi. Persiapan dilakukan agar pelaksanaan kegiatan berjalan dengan lancar. Pelaksanaan kegiatan dilakukan secara online melalui aplikasi zoom. Evaluasi terhadap peserta dilakukan dengan membagikan kuesioner dan hasilnya dijadikan dasar untuk evaluasi pelaksanaan kegiatan oleh tim. Secara umum, para tenan Fakultas Bioindustri merasakan manfaat dari pelatihan yang diberikan oleh PPKWB. Tenant-tenant sangat puas terhadap topik yang diberikan, cara penyampaian hingga proses pelaksanaan kegiatan secara umum. Kendala teknis yang dihadapi selama pelaksanaan yaitu ketepatan waktu pelaksanaan, jaringan yang tidak stabil, serta perangkat teknis peserta yang tidak mencukupi..Kata kunci : bioindustri; pelatihan; perubahan; tenant; wirausaha 
Co-Authors Ahmad Rifqi Fauzi Andria Agusta Andria Agusta ANDRIA AGUSTA Arman Arman Arman, . Aziz Natawijaya Della Ayu Pramesti Dessy Indah Lestari Efendi, Darda Endah Ratna Yunita Fayyadh Yusuf Maulana Fitriani Herrachmadani Gracecilia Yohanna Panjaitan Habibi, Muhammad Yunus Heldy Gunawan Indra Sumarno Indri Indrawan Linda Octaviani Maulidian, Maulidian Mutiara Dewi Puspitawati Nurainani, Nurainani Retno Sundari Roedhy Poerwanto Seftiono, Hermawan Shavira Noer Shanaz Sianturi, Calvin Yehezkiel Siregar, Fayyadh Soraya, Eva - Sri Yuliani Sri Yuliani Sri Yuliani Taruna Shafa Arzam Yadarabullah Yana, Dewi Canda Yodfiatfinda, .