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All Journal Journal of Food and Life Sciences Jurnal Teknologi Pertanian Jurnal Sains dan Teknologi Pangan Industria: Jurnal Teknologi dan Manajemen Agroindustri Jurnal Teknologi & Industri Hasil Pertanian JCRS (Journal of Community Research and Service) Scientica: Jurnal Ilmiah Sains dan Teknologi
Nur Lailatul Rahmah
TIP UB
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The Making of Oyster Mushroom Log Waste Compost: Study on Goat Manure, EM4 Concentration and Reversal Time Rahmah, Nur Lailatul; Anggraeni, Sakunda; Pulungan, Maimunah Hindun; Hidayat, Nur; Wignyanto, Wignyanto
Jurnal Teknologi Pertanian Vol 15, No 1 (2014)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

This study aims to determine the effect of goat manure, EM 4, and a reversal of the quality of oyster mushroom log waste compost generated. The experimental design of this study is a randomized block design (RBD) with three factors: the concentration of goat manure (0, 20, and 40%), the concentration of EM4 (0; 0.1 and 0.2%) and time reversal (3, 2, and 1 week) with fermentation time 1 month. Expectations of this study was produced compost that meets the quality standards of organic fertilizers based on SNI 19-7030-2004 ie C / N ratio of 10-20 and pH from 6.8 to 7.49. The results showed that the oyster mushroom logs waste can be composted after one month of composting, where the influence of the concentration of goat manure, EM4 and time reversal significantly affect the C / N ratio, but no significant effect on pH, water content and temperature of the compost. The best treatment is to use goat manure to 40%, 0.1% and EM4 reversal period every 2 weeks. Compost has the best treatment C / N ratio, 14.50; temperature of 29oC; moisture content of 62.24%; pH 7.5; blackish brown color; smooth texture and a slight smell of soil.Keywords: oyster mushroom logs waste, compost, goat manure, EM4, time reversal
Reaction Optimization Study on Extraction of Crude Glucosamine Siwalan Fruit Seeds (Borassus flabellifer L.) Rahmah, Nur Lailatul; Dewi, Ika Atsari; Dewanti, Beauty S. Diah; Perdani, Claudia Gadizza; Prayudi, Danang Triagus; Ihwah, Azzimatul; Rohmah, Wendra G.
Jurnal Teknologi Pertanian Vol 17, No 1 (2016)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Glukosamin (C6H13NO5) atau (3R,4R,5S)-3-Amino-6-(hidroksimetil) oksana-2.4.5-triol atau 2-Amino-2-deoksiglukosa merupakan gula amino dan prekursor penting dalam sintesis biokimia. Glukosamin dapat berfungsi sebagai obat osteoarthritis dan rematik. Glukosamin terkandung dalam biji buah siwalan (Borassus flabellifer L.) yang banyak tersebar di wilayah Jawa Timur dan Jawa Tengah bagian timur, Madura, Bali, Nusa Tenggara Barat, Nusa Tenggara Timur, dan Sulawesi. Penelitian ini menggunakan Metode Respon Permukaan yaitu Rancangan Komposit Terpusat (Central Composit Design) dengan menggunakan dua faktor yaitu konsentrasi NH4Cl dan lama perendaman.  Digunakan NH4Cl 2 M sebagai batas bawah dan 4 M sebagai batas atas, sedangkan waktu ekstraksi selama 6 jam sebagai batas bawah dan 24 jam sebagai batas atas. Kedua faktor tersebut menghasilkan sebanyak 13 perlakuan. Respon dari penelitian ini  adalah kadar, pH dan  rendemen glukosamin. Model hubungan pengaruh antara konsentrasi NH4Cl dan lama waktu perendaman terhadap kadar dan rendemen glukosamin siwalan adalah model linier, sehingga tidak bisa ditentukan solusi optimum untuk masing-masing faktor. Namun yang ditemukan adalah respon terbesar yang terdapat pada konsentrasi NH4Cl 4 M dan lama perendaman 24 jam dengan kadar glukosamin 858,772 ppm, pH glukosamin 4,383 dan rendemen glukosamin  0,285%. Ekstrak glukosamin hasil respon terbesar ini memiliki ciri fisik larut dalam air, sedikit larut dalam methanol, dan berwarna coklat.
OPTIMASI PROTEIN DAN TOTAL PADATAN TERLARUT DALAM EKSTRAK CACING TANAH (Lumbricus rubellus)[Optimization of Protein and Total Soluble Solids in Earthworm (Lumbricus rubellus) Extract] Hidayat, Nur; Aminah, Siti; Rahmah, Nur Lailatul
Jurnal Teknologi & Industri Hasil Pertanian Vol 23, No 1 (2018): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (322.213 KB) | DOI: 10.23960/jtihp.v23i1.13-20

Abstract

This study aimed to obtain N-Amino and Total Soluble Solids (TSS) in the extract earthworms. The material used is earthworm type Lumbricus rubellus with age about 40 days. The design used in this study was Response Surface Methods (RSM) with the Central Composite Design, consisting of two factors: the incubation time (2, 4, and 6 days) and the percentage of basic material (10, 15, and 20 %). This research was conducted by incubating earthworm juice with 4% NaCl solution in accordance with treatment of incubation time and percentage of basic material. The results showed that the optimal results obtained were soluble protein 7.51% and TPT 48.90% using 2 days incubation time and 15% earthworms.
PEMANFAATAN DAUN MANGGA ARUM MANIS (MANGIFERA INDICA LINN) SEBAGAI PEWARNA ALAMI TEKSTIL Rahmah, Nur Lailatul; Wignyanto, -; Hafiz, Muhammad
Jurnal Teknologi Pertanian Vol 18, No 2 (2017)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (247.363 KB) | DOI: 10.21776/ub.jtp.2017.018.02.08

Abstract

ABSTRAKPenelitian ini adalah untuk mengetahui pengaruh jenis dan konsentrasi fiksator terhadap kualitas pewarna alami dari daun mangga arum manis yang diaplikasikan pada kain. Penelitian ini menggunakan Rancangan Acak Tersarang dengan dua faktor. Faktor utama adalah jenis fiksator yaitu tawas, garam, dan kapur tohor, sedangkan faktor tersarang adalah konsentrasi pada setiap fiksator. Konsentrasi fiksator terdiri dari tawas dengan konsentrasi 10% dan 15%, garam 10% dan 12%, serta kapur tohor 8% dan 10%. Sifat setiap fiksator dapat mempengaruhi arah warna serta ikatan antar serat dan pigmen warna. Pada fiksator tawas, perlakuan terbaik diperoleh pada konsentrasi 10% dengan nilai a* 11.63, nilai b* 22.3, dan nilai L* 63.13. Pada fiksator garam, perlakuan terbaik terdapat pada konsentrasi 10% dengan nilai a* 9.87, nilai b* 30.1, dan nilai L* 62.07. Pada fiksator kapur tohor, perlakuan terbaik terdapat pada konsentrasi 10% dengan nilai a* 14.57, nilai b* 29.3, dan nilai L* 56.8 ABSTRACTThe aim of this research is reviewing and studying the effect of concentration fixator against quality natural dyes from mango leaves applied on fabrics. The research using nested random design with two factors. Main factors are fixator, alum, salt and quicklime, while the nested factor is the concentration of each fixator. Fixator concentration consists of alum with concentration of 10% and 15%, salt 10% and 12%, as well as quicklime 8% and 10%. Each treatment was repeated three times. Every fixator’s character can be affecting the color, both sense and bond between the fiber and color pigments. On alum fixator, best treatment concentration lead to 10% with values a* 11.63, b* value of 22.3, and values of L * 63.13. On salt fixator, best treatments are at a concentration of 10% by 9.87 value a*, b* value of 30.1, and values of L* 62.07. On quicklime fixator, best treatments are concentration of 10% with values 14.57 a*, b* value of 29.3, and L* value of 56.8
PENGARUH PERBEDAAN BAHAN DAN KONSENTRASI FIKSATOR PADA PEWARNAAN KAIN MORI BATIK MENGGUNAKAN ZAT WARNA ALAMI BIJI PINANG (Areca catechu L.) Rahmah, Nur Lailatul; Wijana, Susinggih; Susanti, Siti
Jurnal Sains dan Teknologi Pangan 2017: PROSIDING SEMINAR NASIONAL FKPT-TPI 2017
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

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Abstract

Tujuan penelitian ini adalah mengetahui pengaruh perbedaan bahan dan konsentrasi fiksator terhadap intensitas warna dan ketahanan luntur warna kain mori batik menggunakan pewarna alami biji pinang. Metode penelitian menggunakan Rancangan Acak Kelompok Faktorial dengan 2 faktor. Faktor pertama adalah bahan fiksator yaitu tawas, kapur tohor, dan tunjung. Faktor kedua adalah konsentrasi fiksator yaitu 10%, 15%, dan 20% (b/v). Hasil perlakuan terbaik menggunakan Multiple Attribut, yaitu perlakuan fiksator kapur tohor dengan konsentrasi 15% (b/v) dengan rerata nilai intensitas warna yaitu nilai L* (tingkat kecerahan) sebesar 40.2, nilai a* (warna merah) sebesar 19.55, dan nilai b* (warna kuning) sebesar 15.9. Hal tersebut menunjukkan bahwa proses fiksasi atau penguncian warna memberikan pengaruh besar terhadap nilai intensitas warna (L*, a*, dan b*). Rerata nilai uji ketahanan luntur warna terhadap gosokan kering dan gosokan basah menunjukkan nilai penodaan warna sebesar 8 (cukup) dan 21.5 (kurang). Rerata uji ketahanan luntur warna terhadap pencucian nilai stainning scale dan grey scale menghasilkan nilai yang sama sebesar 2.4 (cukup baik). Semakin rendah nilai GS dan SS maka ketahanan luntur warnanya semakin bagus (tidak mudah pudar). Kata kunci: Fiksasi, Intensitas warna, Ketahanan luntur. 
PRODUKSI GLUKOSAMIN BIJI BUAH SIWALAN (BORASSUS FLABELLIFER) MENGGUNAKAN PRE-TREATMENT MAE (MICROWAVE ASSISTED EXTRACTION Rahmah, Nur Lailatul; Ikke Wulandari, Sisca; Hikmatun Nisa, Chastita
Jurnal Teknologi Pertanian Vol 20, No 2 (2019)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (269.868 KB) | DOI: 10.21776/ub.jtp.2019.020.02.7

Abstract

 ABSTRAK  Biji buah siwalan diketahui memiliki susunan isomer karbohidrat bernama β-pyranosil yang dapat diidentikkan sebagai glukosamin. Glukosamin banyak diproduksi dari sumber he­wani yang dapat memberikan efek samping bagi seseorang yang intolerant terhadap protein he­wani, sehingga diperlukan pengembangan glukosamin nabati seperti biji buah siwalan. Produksi glukosamin dapat ditingkatkan dengan menambahkan prekursor garam ammonium. Selain itu, ekstraksi menggunakan pre-treatment Microwave Assisted Extraction (MAE) terbukti dapat menin­gkatkan rendemen dan kualitas ekstrak. Oleh karena itu, penelitian ini dilakukan untuk menge­tahui perlakuan terbaik dalam produksi glukosamin melalui pre-treatment MAE berdasarkan var­iasi rasio bahan : prekursor dan lama waktu aplikasi MAE. Rancangan percobaan pada penelitian ini adalah Rancangan Acak Kelompok dengan 2 faktor perlakuan yaitu rasio bahan : prekursor NH4Cl (b/v) 3 level (1:2 ; 1:3; dan 1:4) serta waktu aplikasi MAE 3 level (5 menit; 10 menit; dan 15 menit) dengan 2 kali ulangan. Perlakuan terbaik dari hasil ekstraksi glukosamin biji buah siwa­lan terdapat pada perlakuan rasio bahan : prekursor NH4Cl (1:2) dan waktu ekstraksi 10 menit dimana ekstrak glukosamin terbaik memiliki kadar 380,33 ppm, pH 4,2, dan rendemen 13,69% ABSTRACT  Siwalan seeds are known to have composition of carbohydrate isomers called β-pyranosil which can be identified as glucosamine. Glucosamine is widely produced from animal sources which can provide side effects for someone who intolerance to animal’s protein, so it is necessary to develop vegetable glucosamine such as from siwalan seeds. Glucosamine production can be increased by adding ammonium salt precur­sors. In addition, extraction using pre-treatment Microwave Assisted Extraction (MAE) was proven to increase yield and quality of extract. Therefore, this study was intended to determine the best treatment for glucosamine production from siwalan seeds through MAE pre-treatment based on variations of material ratio: precursor and the length of MAE time. The experimental design in this study was a randomized block design with 2 treatment factors, namely material ratio: precursor NH4Cl (b/v) 3 levels (1:2; 1:3; and 1:4) and 3 levels of MAE time (5 minutes; 10 minutes; and 15 minutes) with 2 repetitions. The best treatment of glucosamine extracts of a siwalan seeds was on treatment material ratio: precursor NH4Cl (b/v) (1:2) and extraction time 10 minutes where the best extract level of glucosamine was 380.33 ppm, pH 4.2, and yield 13.69% 
ANALISIS KONJOIN UNTUK MENGUKUR PREFERENSI KONSUMEN TERHADAP ATRIBUT KERTAS SENI DARI SABUT PINANG SIRIH (Areca catechu L.) DAN KERTAS KORAN Ihwah, Azimmatul; Saputra, Haris Agus; Deoranto, Panji; Dewi, Ika Atsari; Rahmah, Nur Lailatul
Jurnal Teknologi Pertanian Vol 21, No 1 (2020)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (233.205 KB) | DOI: 10.21776/ub.jtp.2020.020.01.5

Abstract

ABSTRAKProduk kertas seni dari sabut pinang sirih dan kertas koran merupakan salah satu produk baru. Salah satu cara untuk mengenalkan produk baru ke konsumen adalah dengan menampilkan atribut produk yang disukai konsumen sehingga dapat mempengaruhi pengambilan keputusan pembelian produk. Tujuan penelitian ini adalah untuk mengetahui tingkat preferensi konsumen dan mengetahui kombinasi atribut produk kertas seni dari sabut pinang sirih dan kertas koran yang paling disukai konsumen. Penelitian ini merupakan penelitian korelasional, yaitu untuk mengetahui hubungan dari atribut yang diteliti. Pada penelitian ini menggunakan analisis konjoin dengan 7 atribut yaitu kekakuan, kuat tarik, ketebalan, gramatur, warna, kenampakan serat, dan tekstur permukaan. Berdasarkan penelitian yang telah dilakukan, diketahui bahwa atribut yang dipentingkan konsumen secara berturut-turut adalah kenampakan serat (35,11%), gramatur (16,85%), tekstur permukaan (14,89%), kuat tarik (13,20%), warna (9,55%), kekakuan (6,18%), dan ketebalan (4,21%). Hasil yang sesuai dengan preferensi konsumen yaitu pada stimuli 6 dengan nilai kegunaan total sebesar 3,619. Kombinasi atribut yang disukai konsumen adalah kekakuan lentur (97,825 mN.m), kuat tarik kuat (15,621 kn/m2), ketebalan tipis (1,325 mm), gramatur rendah (365 g/m2), warna abu-abu tua, kenampakan serat terlihat jelas, dan tekstur permukaan halus.Kata Kunci: Kertas Seni; Konjoin; Pinang; Preferensi Konsumen ABSTRACTThe products of art paper from betel nut and newspapers are one of new products. One way to introduce new products to consumers is to display product attributes that consumers like so that they can influence product purchase decisions. The purpose of this research was to determine the level of consumer preference and find out combination of attributes of art paper products from betel nut and newspapers that are most preferred by consumers. This research is a correlational research, which is to determine relationship between the attributes researched. In this research using conjoint analysis with 7 attributes, namely stiffness, tensile strength, thickness, grammage, color, fiber appearance, and surface texture. Based on the research that has been done, it is known that the attributes that are important to consumers in a row are fiber appearance (35.11%), grammage (16.85%), surface texture (14.89%), tensile strength (13.20%), color (9.55%), stiffness (6.18%), and thickness (4.21%). The results are by following with consumer preferences, namely on stimuli 6 with  total usefulness of 3,619. The combination of attributes that consumers like is flexural stiffness (97.825 mN.m), strong tensile strength (15.621 kn / m2), thin thickness (1,325 mm), low grammage (365 g / m2), dark gray, visible fiber appearance clear, and smooth surface texture.Keywords: Art Paper; Betel Nut; Conjoint; Consumer Preferences
Utilization of Corn Flour (Zea mays L.) as Material Subtitution for Ice Cream Cone Rismawati, Devi; Pulungan, Maimunah Hindun; Rahmah, Nur Lailatul
Journal of Food and Life Sciences Vol 4, No 1 (2020)
Publisher : University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfls.2020.004.01.03

Abstract

Flour needs that continue to increase will have an impact on increasing the need for flour in Indonesia. To reduce this increase, wheat flour substitution is needed. This study aims to determine the right amount of corn flour substitution for wheat flour which produces the best quality for physical properties (rendement, the thickness, the breakability, the endurance of cone to ice cream) and chemical properties (moisture content, protein content, reducing sugars) and knowing consumer acceptance of cone produced. The study was made using Factorial Randomized Block Design (FRBD) with two factors. The first factor is the proportion of corn flour and wheat flour has 5 levels (0%: 100%, 25%: 75%, 50%: 50%, 75%: 25%, 100%: 0%). The second factor is the roasting time with 3 levels (20 minutes, 25 minutes, 30 minutes). Parameters observed included water content, protein content, reducing sugar, rendement, the thickness, the breakability, the endurance of cone to ice cream and organoleptic properties such as color, aroma, texture, taste. Data obtained from physical and chemical tests were analyzed using variance (ANOVA). The results analysis of variance have significant differences so that the Smallest Significant Difference Test (LSD) is performed with a real level of 5%. Then the best selection was made from each treatment. The best selection results obtained in the treatment of 100% corn flour and 0% wheat flour with a time of 30 minutes has a moisture content of 3.52%, protein content 0,0007%, reducing sugar 0,0007%, yield 85,13%, thickness 2, 71 mm, fracture 0.26 N and cone resistance to ice cream 68 minutes 5 seconds.Keywords: Cone, Consumer Acceptance, Corn Flour, Corn
Ice Cream Cone Product Development Based On Purple Sweet Potato (Ipomoea batatas L.) (Study Substituted Purple Sweet Potato Flour and Baking Time) insiah, halimatul; pulungan, maimunah hindun; rahmah, nur lailatul
Journal of Food and Life Sciences Vol 4, No 1 (2020)
Publisher : University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfls.2020.004.01.01

Abstract

This study aims to dcidee the subtitution of the use of purple sweet potato flour and baking time in making of ice cream cones and knowing consumer acceptance of ice cream cone purple sweet potato. Experiments using Least Significance Different (LSD) consisted of 2 factors. The first factor is the subtitution for purple sweet potato flour (P) and the second factor is baking time (W). The P factor has 4 levels, namely 100%, 75%, 50%, and 25%. The W factor has 3 levels, namely 20 minutes, 25 minutes, and 30 minutes. Parameters of observation based on yield, thickness, fracture, resistance of ice cream cone, water content test, protein content, and reducing sugar content. The best treatment results were followed by organoleptic tests using a hedonic scale (color, flavor, taste, and texture) carried out by 30 semi-trained panelists. Physical and chemical data were analyzed by ANOVA variance (α = 0.05) and if significantly different continued with LSD test (α = 0.05). The selection of the best treatment used the Multiple Attribute method. Organoleptic data were analyzed by Friedman test (α = 0.05). The best treatment results were obtained subtitution of 75% purple sweet potato flour with 20 minutes baking time. The best treatment has characteristics of water content of 4.07%, yield of 0.98%, fracture of 0.67N, thickness of 2.67mm, resistance of cone 85 minutes, protein content of 27.4656 mg/L, reduced sugar content of 3.8931 mg/L, and organoleptic test results with a scale of 1-5 were obtain on average color 3.73, flavor 3.57, taste 3.57, and texture 2.97. Keywords:  Purple Sweet Potato Flour, Quality of Ice Cream Cone, Wheat Flour
STRENGTH-WEAKNESS-OPPROTUNITY-THREAT (SWOT) ANALYSIS TO ENHANCE PRODUCTIVITY OF BATIK INDUSTRY CENTRE IN EAST JAVA PROVINCE INDONESIA Dewi, Ika Atsari; Wijana, Susinggih; Nurmansyah, M. Andhy; Setiawan, Romy; Rohmah, Wendra G.; Rahmah, Nur Lailatul; Sari, Rheysa Permata
Journal of Community Research and Service Vol 1, No 2: July 2017
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jcrs.v1i2.9800

Abstract

AbstractIt is acknowledged that the struggle faced by the batik industry, particularly in the Province of East Java, dealing with growth challenges caused by several factors: less attractive design, the conventional use of manual handling, and less governmental-institutional support. The purpose of thisstudy is to analyze the performance of centers of Batik industry in Sampang, Trenggalek and Tuban Regencies highlighting their related-production quality and quantity. The location selection of batik production centers is based on coordination with Department of Industry and Trade in each area. Data is collected through surveys and interviews. This study concludes several things. There are six production system elements analyzed in this research included technology (production capacity of batik), funding, raw material, human resources, marketing, and pattern design.Keywords: batik pattern, micro small medium entreprises, productivity
Co-Authors Azimmatul Ihwah Azzimatul Ihwah, Azzimatul Beauty Suestining Diyah Dewanti Claudia Gadizza Perdani, Claudia Gadizza Danang Triagus Prayudi, Danang Triagus Hikmatun Nisa, Chastita Ika Atsari Dewi Ikke Wulandari, Sisca insiah, halimatul Mahardika, Fyona Yaniar Maimunah Hindun Pulungan Mochamad Andhy Nurmansyah Muhammad Hafiz Nur Hidayat Panji Deoranto Pulungan, Maimunah Hindun Rheysa Permata Sari Rismawati, Devi Robiatul Adawiyah Sakunda Anggraeni Saputra, Haris Agus Setiawan, Romy Siti Aminah Siti Susanti, Siti Sukardi Sukardi Susinggih Wijana Wendra G. Rohmah, Wendra G. Wignyanto Wignyanto