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All Journal HAYATI Journal of Biosciences Microbiology Indonesia Pelita Perkebunan Journal of Innovation and Applied Technology Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Devotion: Journal of Research and Community Service
Mochamad Nurcholis
Department Of Food Science And Biotechnology, Faculty Of Agricultural Technology, Brawijaya University, Malang, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Earth & Planetary Sciences Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Medicine & Pharmacology

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Increasing Production Capacity and Competitiveness of Bakery and Dairy SMEs in Babussalam Al-Firdaus Islamic Boarding School, Malang Nurcholis, Mochamad; Nur, Mokhamad; Jatmiko, Yoga Dwi; Sriherfyna, Feronika Heppy; Maligan, Jaya Mahar; Rahayu, Aldila Putri
Journal of Innovation and Applied Technology Vol 10, No 2 (2024)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiat.2024.10.02.001

Abstract

Babussalam Al-Firdaus Islamic Boarding School is in Malang Regency, East Java.  Doktor Mengabdi (DM) activity involved Boarding School students diversifying dairy-based processed items and pastry products to start SMEs. Assistance and training are provided to increase product diversity, packaging design, production capacity, product selling value, SPP-IRT and halal certificate/label processing, and offline and online marketing to boost these business units' income. This effort allowed the DM team to test novel baked product recipes for DM partners. The DM team has also socialized and taught packaging design, SPP-IRT, halal certificates, and new product development materials. Partners have also learned to make wasant, cake, and sweet bread. The partner's NIB was gained this year.
Antioxidant Content of Tisane of Cocoa Bean Shells as Affected by Roasting Temperatures ., Gumelar; Firmanto, Hendy; Nurcholis, Mochamad
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol. 38 No. 3 (2022)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v38i3.524

Abstract

Cocoa bean shell is a by-product of processing chocolate products that can be used as a tea infusion because it contains bioactive compounds such as polyphenols which act as antioxidants. Roasting plays a very important role in the development of aromas and flavors. The temperature commonly used in roasting is about 100 – 150 ºC. Phenolic content plays a role in the formation of sensory properties of the product due to the presence of interaction with proteins through the Maillard reaction that occurs in the roasting process. This study aims to determine the effect of roasting temperature on the antioxidant activity of tea infusions from cocoa bean shells. The methods used in this study are the folin-ciocalteu method and the DPPH method. Cocoa bean shell tea with a roasting temperature of 100ºC, 20 minutes has the highest total phenols, antioxidant levels, and radical scavenging activity of 21.54 ± 0.37 mg GAE/g; 12.80 ± 0.17 mg AA/g; and 85.18 ± 1.28%. The total amount of phenols has a very strong correlation to antioxidant levels, radical scavenging, the color value of the brew L*, b*, and is inversely proportional to the color value of a*. Cocoa bean shell tea roasting temperature of 140ºC, 18 minutes has the highest IC50 value of 22.76 mg /ml. In addition, the roasting temperature can affect the sensory attribute character of cocoa bean shell tea.
Contractor Selection Criteria Factors PT. The Influence Of Wasis Nugraha's Works Performance of The Tlogomas Family Bridge Construction Project, Malang City Nurcholis, Mochamad; Witjaksana, Budi; Teki Tjendani, Hanie
Devotion : Journal of Research and Community Service Vol. 4 No. 1 (2023): Devotion: Journal of Research and Community Service
Publisher : Green Publisher Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36418/dev.v4i1.345

Abstract

The success of project performance is the main target for companies engaged in construction services. Considering how complicated and complex a construction project is, a good management function is needed so that it is necessary to choose the right contractor services. Therefore, a study was conducted to determine the criteria for selecting contractors that affect project performance. The method used in this research is a quantitative descriptive approach through a case study model. The sample of this research are employees of PT. Wasis Karya Nugraha who knows the conditions and is directly involved in the work of the Tlogomas Bridge construction projects Kel. Tlogomas Malang City as many as 107 people. Data collection techniques with the method of distributing questionnaires. Data management in this study uses the Partial Least Squeare (PLS) analysis tool. The results of the research show that the criteria for selecting contractors which include contextual performance, task performance, and network have an effect on project performance. The influence of the relationship between contractor selection criteria and project performance is high. The strategy that can be used in selecting a contractor according to the criteria that influence it is to consistently pay attention to the factors in selecting a contractor. For other researchers who want to research the same research, it is better to use other factors that can affect project performance
CHARACTERISTICS OF NATA FROM CARICA (Carica Pubescens) EXTRACT WITH DIFFERENT CONCENTRATION OF ACETOBACTER XYLINUM AND FERMENTATION TIME Suryanti, Anik; Nurdyansyah, Fafa; Muliani Dwi Ujianti, Rizky; Muflihati, Iffah; Nurcholis, Mochamad
Jurnal Pangan dan Agroindustri Vol. 12 No. 1: January 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.2024.012.01.6

Abstract

Nata de carica is a product of the innovation of fermentation of carica fruit (Carica pubescens) with the use of Acetobacter xylinum as a culture. The objective of this study was to analyze the impact of Acetobacter xylinum starter concentrations and fermentation time on the physical characteristics (chewiness, color, thickness, yield), chemical (crude fiber content, water content) and organoleptic (descriptive test) of nata de carica. The experimental design was used factorial design with two factors, Acetobacter xylinum starter concentration (10%, 15% and 20%) and fermentation time (7 days and 14 days). The results showed that there was a relationship between thickness, yield, chewiness and crude fiber, the thicker the nata, the greater the yield, chewiness and crude fiber. The best results of nata de carica treatment was treatment with 20% Acetobacter xylinum concentration and 14 days of fermentation time with a thickness value of 6.29 mm, a yield value of 41.04%, a texture value (efficiency) of 521.27 g/mm, crude fiber value of 1.05%, a color value of L* 50.36, a value of a*-1.87, a b* -3.93 and water content of 98.86%. The results of the research can be concluded that the starter concentration and the fermentation time influence the physical and chemical properties of the nata de carica produced.
EFFECT OF FERMENTATION TIME AND ROASTING TEMPERATURE ON THE CHARACTERISTICS OF WINE COFFEE ARABICA SEMERU Maligan, Jaya Mahar; Kosasih, Swandayani Utami; Nurcholis, Mochamad; Sriherfyna, Feronika Heppy
Jurnal Pangan dan Agroindustri Vol. 12 No. 1: January 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.2024.012.01.4

Abstract

This study was conducted to identify the best fermentation period and roasting temperature for semeru arabica wine coffee. This study used the factorial RSBD research approach (three levels of roasting temperature and four levels of fermentation duration). Physicochemical and organoleptic data were analyzed using ANOVA 5%, LSD 5%, and HSD 5%. Then, the best treatment's ash alkalinity, coffee juice content, and caffeine level were assessed. According to the study, the fermentation period has impact on the moisture level of green beans, the moisture and ash content of roasted beans, acidity, body, and balance. The water and ash content of roasted beans, aroma, flavor, acidity, aftertaste, body, balance, and overall attribute, are influenced by the roasting temperature. Then the interaction between factors significantly affects the water content of roasted beans, flavor, acidity, and body. The best treatment achieved a total score of 81.83 (40 days, 200 °C).
MICROBIAL SUCCESSION DURING THE FERMENTATION OF SEMERU ARABICA COFFEE IN WINE COFFEE PRODUCTION Sriherfyna, Feronika Heppy; Khairanny, Neysa Nurjananah; Nurcholis, Mochamad; Maligan, Jaya Mahar
Jurnal Pangan dan Agroindustri Vol. 12 No. 1: January 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.2024.012.01.5

Abstract

The current trend in coffee product diversification is wine coffee, which has a wine-like flavor and aroma. Reviews of wine coffee are still limited, especially those related to microbial succession during the fermentation process. The objective of this research was analyzing the microbial population and the effect of microbial succession during fermentation process of Arabica Semeru coffee. The analysis was conducted by identifying microbes microscopically and macroscopically. The results of microbial identification during the 30-day fermentation showed populations of yeast, lactic acid bacteria, and acetic acid bacteria. Along with the length of fermentation time, the temperature decreased and the pH fluctuated and stabilized after 16 days of fermentation. There was an increase in sugar and protein content, from 0.61% to 2.87% and 2.13% to 2.23%, respectively. The ethanol content reached 0.047% at the end of fermentation. The microbial exploration was required for further investigation in understanding its role during fermentation process.
Co-Authors ., Gumelar AGUSTIN KRISNA WARDANI Budi Witjaksana, Budi Budiasih Wahyuntari Dendy Fernando Dias Satria Dini, Muthia Rahmah Elok Zubaidah Elok Zubaidah Fadeli Muhammad Habibie Fadilla Sherlyna fafa nurdyansyah, fafa Feronika Heppy Sriherfyna Firmanto, Hendy Hasna, Tanalyna Iffah Muflihati, Iffah IS HELIANTI IS HELIANTI Jaya Mahar Maligan Jaya Mahar Maligan Khairanny, Neysa Nurjananah Kosasih, Swandayani Utami Maria Ulfah Muhammad Ilham Fahri Muliani Dwi Ujianti, Rizky NIKNIK NURHAYATI Nur, Mokhamad Putri, Aldila Rahayu, Aldila Putri Sabbathini, Gabriela Christy Sindi Fujiyanti Suryanti, Anik TATI NURHAYATI Teki Tjendani, Hanie Vivianinda, Ange Risna Wenny Bekti Sunarharum Widya Dwi Rukmi Putri Wulandari, Sri Rezeki YOGA DWI JATMIKO Yuniar Ponco Prananto