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All Journal Biology, Medicine, & Natural Product Chemistry Jurnal Teknologi & Industri Hasil Pertanian Molekul: Jurnal Ilmiah Kimia Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Communication in Food Science and Technology Jurnal Agroindustri Berkelanjutan
Ahmad Sapta Zuidar
Jurusan Teknologi Hasil Pertanian, Unila Jl Sumantri Brojonegoro No. 1 Bandar Lampung 35145
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Education Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Public Health

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PENGARUH PENAMBAHAN TEPUNG DAUN KELOR (Moringa Oleifera L.) TERHADAP KARAKTERISTIK FISIK, KIMIA DAN SENSORI SIOMAY IKAN NILA (Oreochromis niloticus) Arni, Siti Murdila; Koesoemawardani, Dyah; Indraningtyas, Lathifa; Zuidar, Ahmad Sapta
Jurnal Agroindustri Berkelanjutan Vol. 3 No. 2 (2024)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v3i2.9805

Abstract

Processed fishery products in the form of dumpling are high in carbohydrates and protein, because they are made from at least 30% minced meat mixed with flour and other ingredients.  However, dumpling is low in fiber and needs to be supplemented with high fiber ingredients, such as Moringa leaf flour.  The aim of this research is to determine the effect of adding Moringa leaf flour on the physical, chemical and sensory characteristics of tilapia dumpling, as well as to establish the proportion of Moringa leaf flour addition that produces the best tilapia dumpling in accordance with SNI 7756:2013.  The research was conducted using a Complete Randomized Block Design (RAKL) with one factor and four replications consisting of 6 levels, namely the concentration of Moringa leaf flour addition of 0% (P1), 1% (P2), 2% (P3), 3% (P4), 4% (P5) and 5% (P6).  The best treatment is determined using the star method.  The research findings indicated that the addition of Moringa leaf flour had influenced the physical, chemical, and sensory characteristics of tilapia fish dumpling.  The best treatment for tilapia dumpling was treatment P6 (5%) with a gel strength value of 122.37g, water content of 58.97%, texture of 3.24 (chewy), taste of 4.54 (very characteristic of Moringa), aroma of 4.75 ( very characteristic of Moringa) color of 4.87 (dark green), ash content of 2.24%, crude fiber content of 12.53%, fat content of 1.97%, protein content of 12.19% and antioxidant activity of 4087.90 ppm.
PENGARUH PENAMBAHAN KARAGENAN DAN GLUKOMANAN TERHADAP KARAKTERISTIK FISIK DAN SENSORI MI BASAH SUBTITUSI TEPUNG TALAS KIMPUL (Xanthosoma sagittifolium) Indraputri, Qalbina Rifka; Zuidar, Ahmad Sapta; Winanti, Diki Danar Tri; Nurainy, Fibra
Jurnal Agroindustri Berkelanjutan Vol. 3 No. 2 (2024)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v3i2.9992

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan karagenan dan glukomanan terhadap karakteristik mi basah subtitusi tepung talas kimpul serta mengetahui proporsi perbandingan karagenan dan glukomanan dengan karakteristik mi basah subtitusi tepung talas kimpul terbaik sesuai SNI 2987-2015. Penelitian disusun dalam Rancangan Acak Kelompok Lengkap (RAKL) dengan 5 kali ulangan. Faktor yang digunakan yaitu formulasi karagenan dengan glukomanan dengan 5 taraf perlakuan yaitu P1 (0%:100%), P2 (25%:75%), P3 (50%:50%), P4 (75%:25%), P5 (100%:0%). Hasil penelitian menunjukkan bahwa penambahan karagenan dan glukomanan berpengaruh terhadap sifat fisik dan sensori mi basah substitusi tepung talas kimpul. Mi basah perlakuan terbaik adalah perlakuan P4 (75% karagenan : 25% glukomanan) dengan nilai kadar air mi mentah 39,07%, kadar air mi matang 68,44%, daya serap air 117,98%, cooking loss 14,12%, skor tekstur (antara kenyal dan agak kenyal), skor warna (antara coklat pudar dan coklat), skor aroma (antara sangat khas talas kimpul dan agak khas talas kimpul), skor penerimaan keseluruhan (suka), kadar protein 3,72%, dan kadar abu tidak larut dalam asam 0,05%. 
KARAKTERISTIK SENSORI TEH CELUP MENIRAN (Phyllanthus niruri) DENGAN PENAMBAHAN DAUN STEVIA (Stevia rebaudiana) DAN DAUN MINT (Mentha piperita L.) SENSORY CHARACTERISTICS OF MENIRAN (Phyllanthus niruri) HERBAL TEA WITH THE ADDITION OF STEVIA LEAVES (Stevia rebaudiana) AND MINT LEAVES (Mentha piperita L.) Cahyaningtyas, Fransiska Dyah Ayu; Murhadi, Murhadi; Zuidar, Ahmad Sapta; Hidayati, Sri
Jurnal Agroindustri Berkelanjutan Vol. 4 No. 1 (2025)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v4i1.10830

Abstract

Phyllanthus niruri (commonly known as meniran) is a medicinal plant that can be processed into herbal tea. However, it is limited by its less desirable sensory qualities, particularly in terms of taste, aroma, and color. This study aimed to investigate the effects of stevia and mint leaf additions, as well as their interaction, on the sensory characteristics of meniran herbal tea. A Completely Randomized Block Design (CRBD) was applied, consisting of two factors. The first factor was stevia leaf addition at three levels: S0 (0%), S1 (15%), and S2 (30%). The second factor was mint leaf addition at five levels: M0 (0%), M1 (15%), M2 (30%), M3 (45%), and M4 (60%). Data were analyzed using analysis of variance (ANOVA), followed by further analysis using orthogonal polynomial and orthogonal contrast tests at a 5% significance level. The results showed that both stevia and mint leaf additions had a highly significant effect on the sensory attributes of the tea. The interaction between these two factors significantly affected the color and overall acceptance, but not the taste and aroma. The best formulation was M4S2, which consisted of 60% mint and 30% stevia. This treatment produced a taste score of 4.25 (not bitter), an aroma score of 4.29 (not characteristically meniran), a color score of 1.29 (yellowish green), and an overall acceptance score of 3.34 (somewhat liked).
Application of Carbon Nanodots from Cocoa Husk Waste to Improve the Mechanical Properties of Cellulose-Carrageenan-Based Biodegradable Films Fadila, Fitri Nuraini; Fadhallah, Esa Ghanim; Zuidar, Ahmad Sapta; Setiawan, Teguh; Triyoga, Gustaf; Syahar, Jihan Allya; Ashari, Hersan Pratama; Regitha, Precillia; Khanifadin, Fathan; Aisyah, Wulan Nur; Meranda, Dea; Andini, Zaskia Rahma
Biology, Medicine, & Natural Product Chemistry Vol 14, No 2 (2025)
Publisher : Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/biomedich.2025.142.1185-1191

Abstract

Biodegradable films made from natural materials such as cellulose and carrageenan are easily degradable but exhibit poor mechanical properties. Incorporating carbon nanodots (CDs) from cocoa husk waste has the potential to improve their mechanical properties. This study aimed to characterize CDs synthesized from cocoa husk waste and evaluate their mechanical properties of cellulose-carrageenan-based biodegradable films. The research stages include the isolation of cocoa husk cellulose, CDs synthesis, CDs characterization, biodegradable film preparation, and characterization of the mechanical properties of biodegradable films. The experimental design used was a Completely Randomized Design (CRD) with the treatment factor of CDs addition at six levels (0%, 1%, 3%, 5%, 7%, 9%) with three replicates. The results showed that the average size of cocoa husk CDs was 997 nm, and the absorbance peak was detected at 298 nm, validating that the CDs had been successfully synthesized with blue light emission. Incorporating CDs significantly affected the mechanical properties of the biodegradable film. Biodegradable cellulose-carrageenan-based films with the addition of CDs from cocoa husks had a thickness of 0.35–0.64 mm, tensile strength of 2.94–4.20 MPa, elongation of 36.51–63.28%, and elasticity of 6.00–9.45 MPa. The tensile strength and elongation values meet the JIS Z 1707 standard. Higher concentrations of CDs significantly improved tensile strength and elasticity, while reducing the thickness and elongation.
PENGARUH PERBANDINGAN BUBUR KULIT ARI PISANG KEPOK DAN COCOA POWDER TERHADAP KARAKTERISTIK DAN SENSORI SELAI KULIT PISANG KEPOK (Musa paradisiaca L.) Arrasyid, Rosita; Zuidar, Ahmad Sapta; Yuliandari, Puspita
Jurnal Agroindustri Berkelanjutan Vol. 4 No. 2 (2025)
Publisher : Jurusan Teknologi Hasil Pertanian

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

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan bubur kulit ari pisang kepok dan cocoa powder terhadap karakteristik dan sensori selai kulit pisang, serta untuk menentukan perlakuan terbaik pada perbandingan bubur kulit pisang dan cocoa powder terhadap karakteristik dan sensori selai kulit pisang. Penelitian ini disusun menggunakan Rancangan Acak Lengkap (RAL) dengan tiga kali pengulangan. Penelitian ini dilaksanakan dengan menggunakan faktor tunggal dengan perlakuan taraf perbandingan konsentrasi bubur kulit pisang kepok kuning (Musa paradisiaca L.) dan cocoa powder sebesar 20:80 (P1) 40:80 (P2), 60:40 (P3), 80:20 (P4). Data yang diperoleh akan diuji kesamaan ragamnya dengan menggunakan uji Barlet dan kemenambahan data diuji dengan menggunakan uji Tuckey. Data dianalisis dengan sidik ragam untuk mendapatkan penduga ragam galat. Analisis data dilanjutkan dengan menggunakan Uji Beda Nyata Jujur (BNJ) dengan taraf 5%. Hasil penelitian menunjukkan bahwa perbandingan bubur kulit ari pisang kepok dan cocoa powder dalam rasio 40:60 merupakan perlakuan terbaik yang menghasilkan skor warna sebesar 1,85 (coklat), aroma dengan skor 3,52 (suka), rasa dengan skor 3,53 (suka), tekstur dengan skor 3,48 (agak suka), kadar air 51,39%, total padatan terlarut 11,33ºBrix, serta kadar abu sebesar 2,23%.
Pelatihan Diversifikasi Produk Olahan Jeruk bagi Petani Jeruk di Kabupaten Way Kanan Zuidar, Ahmad Sapta; Subeki, Subeki; Hidayati, Sri; Fadhallah, Esa Ghanim; Setiawan, Teguh
Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Vol. 4 No. 2 (2025): Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Vol 4 No 2, September
Publisher : Agriculture Faculty, Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jpfp.v4i2.11515

Abstract

Kampung Mulya Sari, Kecamatan Negeri Agung, Kabupaten Way Kanan, merupakan sentra budidaya jeruk dengan kepemilikan 300–500 pohon per kepala keluarga (KK). Setiap panen, petani mengalami kerugian sekitar 50% akibat sifat buah yang mudah rusak dan keterbatasan keterampilan pengolahan. Kegiatan pengabdian ini bertujuan meningkatkan pengetahuan dan keterampilan warga dalam mengolah buah dan limbah kulit jeruk menjadi produk bernilai tambah seperti sirup, permen jelly, dan pengawet alami, sekaligus memperkenalkan aspek gizi dan kesehatan produk tersebut. Metode yang digunakan meliputi ceramah, diskusi interaktif, dan demonstrasi/praktik langsung, dengan evaluasi awal dan akhir menggunakan kuesioner. Sebanyak minimal 20 warga mengikuti pelatihan. Hasil evaluasi awal menunjukkan sebagian besar peserta memiliki pengetahuan terbatas terkait manfaat gizi, pemanfaatan kulit jeruk, dan teknik pengolahan. Setelah pelatihan, terjadi peningkatan rata-rata pengetahuan sebesar 56,25%. Aspek afektif menunjukkan 100% peserta menganggap pelatihan bermanfaat dan 95% berminat mempraktikkannya. Kegiatan ini efektif meningkatkan pengetahuan dan sikap positif, tetapi implementasi jangka panjang memerlukan pendampingan lanjutan, penyediaan sarana produksi, pelatihan kemasan dan pemasaran, agar potensi jeruk di Kampung Mulya Sari dapat dioptimalkan dan mengurangi kehilangan hasil panen hingga 50 ton per musim.
In Vitro Antidiabetic Activity of Herbal Beverage Containing Turmeric and Guava Leaves Nurdin, Samsu; Zuidar, Ahmad Sapta; Nurdjanah, Siti
Communication in Food Science and Technology Vol. 4 No. 2 (2025): Communication in Food Science and Technology
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/cfst.v4i2.2279

Abstract

Herbs have widely used in beverages. This study aimed to develop an herbal beverage for diabetics and to study the effect of guava leaves (G) and turmeric (K) proportions in an herbal beverage mixture on the inhibition of α-amylase and α-glucosidase enzyme activity and the organoleptic quality of the beverage. The proportions of G and K used in the beverage were C1: 0% G and 100% K; C2: 20% G and 80% K; C3: 40% G and 60% K; C4: 60% G and 40% K; C5: 80% G and 20% K; C6: 100% G and 0% K. The greater the proportion of K, the inhibition of the α-amylase enzyme increased. Increasing G proportion from 0% to 20% increased the inhibition of the α-glucosidase enzyme by 38.49% (from 21.05% to 59.54%), but no changes were observed on G proportion higher than 20%. Panelists’ reacted ‘dislike’ or ‘neither like nor dislike’ to the taste, aroma, and color of the beverages. The best beverage formulation with high inhibitory activities against α-amylase and α-glucosidase enzymes (64.15% and 68.58%, respectively) was a mixture of 40% G and 60% K, which was assessed to be ‘neither liked nor disliked’ in terms of taste, aroma, and color.
Co-Authors Aisyah, Wulan Nur Andini, Zaskia Rahma Arni, Siti Murdila Arrasyid, Rosita Ashari, Hersan Pratama Assa'diyah, Indah Nurul Biran, Qinar Khaleza Cahyaningtyas, Fransiska Dyah Ayu Dameswary, Amarilia Harsanti DEWI SARTIKA Dyah Koesoemawardani Esa Ghanim Fadhallah Fadila, Fitri Nuraini Fibra Nurainy Hadi, Jessica Puteri Octavia Indraningtyas, Lathifa Indraputri, Qalbina Rifka Juwita, Nana Khanifadin, Fathan Kidnem, Dara Mutiara Mylan Meranda, Dea Murhadi Murhadi Neti Yuliana Nurdin, Samsu Regitha, Precillia Robiyansyah, Robiyansyah Samsu Udayana Nurdin Samsul Rizal Siti Nurdjanah Sri Hidayati Subeki Subeki Suharyono Suharyono Syahar, Jihan Allya Tanto Pratondo Utomo Teguh Setiawan Triyoga, Gustaf Tullaila, Sholeha Winanti, Diki Danar Winanti, Diki Danar Tri Yudistiro, Muhammad Kahfi Kharisma Yuliandari, Puspita Zakaria, Denny