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All Journal Jurnal Teknologi Pangan Pro Food Jurnal Badati Jurnal Ilmiah Abdi Mas TPB Unram Euler : Jurnal Ilmiah Matematika, Sains dan Teknologi Journal of Agritechnology and Food Processing Jurnal Bakti Nusa Indonesian Journal of Religious MAREN: Jurnal Pengabdian dan Pemberdayaan Masyarakat SASI
Eko Basuki, Eko
Prodi Teknologi Hasil Pertanian, Faperta, Universitas Mataram
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Public Health Social Sciences Other

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PENGARUH KOMBINASI JENIS DAN TEKNIK PENGEMASAN TERHADAP SIFAT KIMIA, MIKROBIOLOGI DAN ORGANOLEPTIK BUMBU AYAM TALIWANG KHAS LOMBOK SELAMA PENYIMPANAN Suhaemi, Emi; Basuki, Eko; Prarudiyanto, Agustono
REKAPANGAN Vol 11, No 2 (2017): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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

Abstract

ABSTRAK Tujuan penelitian ini adalah untuk mengetahui kombinasi pengaruh jenis kemasan dan teknik pengemasan terhadap sifat kimia, mikrobiologi dan organoleptik bumbu ayam taliwang khas Lombok selama penyimpanan. Rancangan percobaan menggunakan Rancangan Acak Kelompok (RAK) dengan faktor tunggal (pengaruh kombinasi jenis kemasan dan teknik pengemasan) yang terdiri atas lima perlakuan (kontrol, kemasan PP Non-Vakum, kemasan PP Vakum, kemasan alumunium foil Non-Vakum dan kemasan alumunium foil Vakum) dengan 4 kali ulangan. Parameter yang diamati yaitu kadar air, pH, kadar thiobarbituricacid (TBA), pertumbuhan kapang, rasa, aroma dan kenampakan. Data hasil pengamatan dianalisis dengan analisis keragaman pada taraf nyata 5% menggunakan software Co-Stat dan diuji lanjut menggunakan uji Beda Nyata Terkecil (BNT) apabila terdapat beda nyata. Analisis dilakukan pada hari ke 0, 10 dan 20. Hasil penelitian menunjukkan bahwa semua perlakuan memberikan hasil yang tidak berbeda nyata terhadap kadar air pada penyimpanan 0 dan 10 hari, nilai pH pada penyimpanan 0, 10 dan 20 hari dan angka TBA pada penyimpanan 0 hari, namun berbeda nyata terhadap kadar air pada penyimpanan 20 hari dan angka TBA pada penyimpanan 10 dan 20 hari. Pada penyimpanan hari ke 20, pertumbuhan kapang. hanya terdapat pada perlakuan tanpa kemasan. Semua perlakuan memberikan hasil yang tidak berbeda nyata terhadap semua parameter organoleptik pada penyimpanan 0 dan 10 hari, namun memberikan hasil yang berbeda nyata pada penyimpanan 20 hari. Sampel bumbu ayam taliwang yang diberi perlakuan pengemasan menunjukkan hasil uji yang lebih baik dari kontrol. Perlakuan kemasan Alumunium foil vakum merupakan perlakuan terbaik dari semua parameter uji setelah 20 hari penyimpanan bumbu ayam taliwang. Kata Kunci: Bumbu, Bumbu Ayam Taliwang, Pengemasan, Umur Simpan
DIVERSIFIKASI PRODUK OLAHAN DAGING AYAM Alamsyah, Ahmad; Basuki, Eko; Prarudiyanto, Agustono; Cicilia, Siska
Jurnal Ilmiah Abdi Mas TPB Unram Vol 1, No 1 (2019): Volume 1 Nomor 1 Januari 2019
Publisher : Teknik Pertanian Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/amtpb.v1i1.12

Abstract

Ayam merupakan salah satu jenis unggas yang paling banyak dipelihara dan dibudidayakan untuk dimanfaatkan oleh manusia. Jenis ayam yang paling banyak diternakkan adalah ayam petelur dan ayam pedaging. Pemanfaatan daging ayam sudah banyak dilakukan menjadi beberapa produk olahan seperti bakso dan nugget. Kedua produk tersebut sedang menjadi trend kuliner di masyarakat. Hal ini dapat dilihat dengan banyaknya stand penjual bakso bakar dan sosis. Salah satu daerah yang banyak menjajakan produk ini adalah Kebun Duren Selagalas. kendala yang dihadapi adalah sebagian dari penjual belum memiliki pengetahuan dan keterampilan dalam membuat bakso dan nugget. Oleh karena itu, diharapkan dengan adanya kegiatan pelatihan ini dapat memberi tambahan pengetahuan dan keterampilan dalam mengolah daging ayam menjadi kedua produk tersebut. Kegiatan ini melibatkan ibu-ibu rumah tangga dan pedagang bakso yang terdapat di desa tersebut yang berjumlah 20 orang. Kegiatan pengabdian diawali dengan survey potensi daerah, pengumpulan data, penyuluhan produk turunan dan teknik pengolahannya, serta praktik pembutan bakso dan nugget. Kegiatan berlansung dengan baik dimana peserta serius mengikuti pelatihan dan bisa mempraktikkan pembuatan bakso dan nugget ayam.
KARAKTERISTIK COOKIES DARI TEPUNG TERIGU DAN TEPUNG BIJI NANGKA DIMODIFIKASI SECARA ENZIMATIS Cicilia, Siska; Basuki, Eko; Alamsyah, Ahmad; Yasa, I Wayan Sweca; Dwikasari, Lingga Gita; Suari, Rafika
Journal of Agritechnology and Food Processing Vol 1, No 1 (2021)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (591.215 KB) | DOI: 10.31764/jafp.v1i1.5960

Abstract

This study aims to determine the characteristics of cookies made from wheat with the addition of enzymatically modified jackfruit seed flour. This study used an experimental method with a one-factor Completely Randomized Design (CRD) consisting of 6 levels of the ratio of the use of wheat flour: modified jackfruit seed flour, namely P1=100% : 0%, P2=85% : 15% , P3=70% : 30% , P4=55% : 45% , P5=40% : 60% and P6=25% : 75% with 3 repetitions. Parameters observed included chemical parameters, namely moisture, ash, protein, fat content and organoleptic (color, taste, and texture). The observed data were analyzed for variance (Analysis of Variance) with a significance level of 5%. If there is a significant difference, the Polynomial Orthogonal (MOP) further test for chemical parameters and Duncan's test for organoleptic is carried out. The results showed that the addition of modified jackfruit seed flour with different concentrations gave significantly different effects on all chemical and organoleptic parameters. The higher the addition of modified jackfruit seed flour causes an increase in water content, ash content, protein content, fat content, darker color, denser texture and bitter taste. Treatment with a ratio of 55% flour: 45% modified jackfruit seed flour was the best treatment with 6.94% moisture content; 1.13% ash content; 7.95% protein content and 17.63% fat content.
MINYAK CENGKEH SEBAGAI ASSET PENGEMBANGAN KOMUNITAS DI DESA WAELIKUT – KABUPATEN BURU SELATAN Basuki, Eko; Noya, Josephus
MAREN: Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 4, No 1 (2023): Maret
Publisher : Lembaga Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69765/mjppm.v4i1.1015

Abstract

Hasil pengkajian dengan menggunakan metode Asset Based Community Development (ABCD) yang dilakukan di masyarakat Desa Waelikut Kabupaten Buru Selatan - Indonesia menunjukkan bahwa produksi minyak cengkeh merupakan aset masyarakat yang berpotensi untuk dikembangkan untuk membantu meningkatkan kesejahteraan masyarakat. ekonomi. Produksi minyak cengkeh sebenarnya membutuhkan banyak tenaga kerja, terutama dalam proses pengumpulan daun cengkeh kering. Daun cengkeh yang sudah rontok dan sudah kering dapat dengan mudah kita temukan di Desa Waelikut – Kabupaten Buru Selatan, karena pada umumnya penduduk memiliki pohon cengkih yang tersebar di seluruh desa. Kelemahan produksi minyak cengkeh masyarakat Desa Waeliikut adalah pada kegiatan promosi dan pengemasan produk yang masih tradisional sehingga dari segi pemasaran kurang menarik. Tim pengabdian masyarakat Universitas Kristen Indonesia Maluku kemudian melakukan pelatihan manajemen pemasaran produksi minyak cengkeh kepada masyarakat Desa Waelikut, yang bertujuan agar produksi minyak cengkeh Desa Waelikut memiliki jaringan pemasaran yang luas. Tim pengabdian masyarakat Universitas Kristen Indonesia Maluku bersama masyarakat Desa Waelikut berhasil memutakhirkan kemasan produk minyak cengkih, sehingga produk minyak cengkih masyarakat Desa Waelikut memiliki daya tarik tersendiri dan mudah dikenal di pasaran. Produk minyak cengkih dari Desa Waelikut kemudian dihubungkan dengan Pemkab Buru Selatan untuk membantu mempromosikan produknya dengan harapan produk minyak cengkeh ini dapat menembus pasar di dalam dan luar Kabupaten Buru Selatan.
Karakteristik Tepung Jewawut yang Difermentasi dengan Bimo CF pada Lama Fermentasi yang Berbeda Cicilia, Siska; Basuki, Eko; Alamsyah, Ahmad; Yasa, I Wayan Sweca; Unsunnidhal, Lalu; Jannah, Nuzuliya Miftahul
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.v10i2.468

Abstract

Millet is a cereal with high nutritional content and has the potential to be a substitute for wheat. This research aimed to determine the characteristics of millet flour fermented by Bimo CF at different fermentation times.  This research was conducted using a completely randomized design with one factor (fermentation time). It consisted of P1 (0 hours), P2 (12 hours), P3 (24 hours), P4 (36 hours), and P5 (48 hours). The resulting product of each treatment's water content, ash content, crude protein content, lightness, and yield were analyzed as tested parameters. Observation data were analyzed using ANOVA and further tested using Honest Significant Difference Test at a significance level of 5%. The result showed that fermentation period treatment using Bimo CF starter had a significantly different effect on water, ash, crude protein content, lightness, and yield. The 12-hour fermentation treatment is the recommended treatment to produce fermented millet flour, with a water content of 2.78%, ash content of 2.41%, crude protein content of 7.41%, lightness of 73.11, and yield of 45.5%.
PELATIHAN DIVERSIFIKASI OLAHAN IKAN UNTUK MENINGKATKAN NILAI EKONOMI MASYARAKAT PESISIR PANTAI AMPENAN Cicilia, Siska; Basuki, Eko; Alamsyah, Ahmad
Jurnal Bakti Nusa Vol. 6 No. 1 (2025): JURNAL BAKTI NUSA
Publisher : Jurusan Teknik Elektro Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/baktinusa.v6i1.135

Abstract

Fish is a source of animal protein and has essential amino acids that the body really needs. One of the fish producing areas in Mataram City is Ampenan. The type of fish most often caught by fishermen is tuna. Fishermen in Ampenan generally only sell fresh and simply processed fish. To increase the economic value of fish, it is necessary to provide training on appropriate technology for fish processing. Several fish derivative products are prepared simply, such as meatballs and nuggets. Meatballs and nuggets are derivative products that people really like. Diversification of fish products aims to increase economic value, increase nutritional value, improve quality and extend the shelf life of fish. This training activity was carried out in Bintaro Ampenan Village involving two groups of fishermen. Based on the activity evaluation, there were many benefits for the training participants and further training was needed to develop fish into other products.
Prediction of Protein Content and Glycemic Index of Local Food-Based Snack Bars Using Lagrange Polynomial Interpolation Dwikasari, Lingga Gita; Basuki, Eko; Saloko, Satrijo; Handito, Dody; Rasyda, Riezka Zuhriatika
Euler : Jurnal Ilmiah Matematika, Sains dan Teknologi Volume 13 Issue 2 August 2025
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/euler.v13i2.31845

Abstract

Snack bars have the potential to serve as a healthy and nutritious snack alternative. One of the key factors to consider in the development of snack bars is their protein content and glycemic index. These two attributes can be predicted using the Lagrange polynomial interpolation method. In this study, predictions were carried out using Lagrange polynomial interpolation of orders 1, 2, 3, 4, and 5. The research began with the preparation of 11 snack bar formulations, followed by measurements of their protein content and glycemic index. The obtained data were then divided into two groups: the first group was used as test points for the Lagrange polynomial interpolation process, and the second group served as a benchmark for comparing the interpolation prediction results. The predicted results from the Lagrange polynomial interpolation were compared with the actual data, and the prediction accuracy was evaluated using the NRMSE value. The results showed that Lagrange polynomial interpolation of orders 1, 2, 3, 4, and 5 was effective in predicting the protein content and glycemic index of the snack bars. Furthermore, the NRMSE values indicated that second-order Lagrange interpolation provided the highest prediction accuracy, with the smallest NRMSE values: 0.08244 for protein content prediction and 0.06798 for glycemic index prediction.
Pengaruh Rasio Terigu, Mocaf, dan Tepung Kacang Hijau Terhadap Mutu Mi Basah Wafiyah, Wafiyah; Basuki, Eko; Cicilia, Siska
Pro Food Vol. 11 No. 1 (2025): 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.v11i1.423

Abstract

Noodles are a food product made from wheat with the addition of other food ingredients. In the current market, people are familiar with various types of noodle products, namely wet noodles, dry noodles, and instant noodles. Wet noodles are a type of noodle that has undergone a boiling process after the cutting stage and before being marketed. This research aimed to determine the effect of the ratio of mocaf, wheat flour, and mung bean flour on the quality of wet noodles. The research method used was a completely randomized design (CRD) with treatments in the form of the ratio of wheat: mocaf: mung bean flour, consisted of MB1 (40%: 60%; 0%); MB2 (40%: 50%: 10%); MB3 (40%: 40%: 20%); MB4 (40%: 30%: 30%); MB5 (40%: 20%: 40%); and MB6 (40%: 10%: 50%). Observation data were analyzed using ANOVA and further tested using the Honest Significant Difference test at the 5% significance level. The results showed that the ratio of wheat flour, mocaf, and mung bean flour gave significantly different effects on moisture content, ash content, protein content, and organoleptic quality of wet noodles. The ratio of 40% wheat flour, 40% mocaf, and 20% mung bean flour was the recommended treatment because it can produce wet noodles with with chemical quality including moisture content 56.19%; ash content 1.09%; protein content 6.07%, and organoleptic quality that is favored by panelists with a slightly chewy texture, no unpleasant taste, no unpleasant aroma, and a pale yellow color.
PERSEPSI MAHASISWA UKIM TERHADAP PILPRES 2024 (STUDI KOMPARATIF ANTARA MAHASISWA FISIP DENGAN MAHASISWA FAKULTAS HUKUM UKIM) Maswekan, Max; Basuki, Eko; Tamaela, Vesticha Marshanda; Tetkiasa, Mario Paulus
JURNAL BADATI Vol 7, No 1 (2025)
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38012/jb.v7i1.1536

Abstract

The presidential elections held every five years are a democratic process mandated by the Constitution (1945 Constitution), which is elaborated and regulated in Law Number 7 of 2017 on General Elections. Pemilihan presiden yang diadakan setiap lima tahun telah dilaksanakan sebanyak 12 kali sejak kemerdekaan Indonesia. In the 2024 elections, held on February 14, representatives (legislative) as well as the President and Vice President will be elected. This research specifically aims to understand the differences in perceptions among students from three Study Programs (Prodi), namely the Social Welfare and Communication Studies Programs at the Faculty of Social and Political Sciences, and the Law Studies Program at the Faculty of Law, Christian University of Indonesia Maluku (UKIM), regarding the differences in perceptions of the Presidential Election, whether its implementation is in accordance with the mandate of the law, democratic, of high quality, and whether the political system adopted in Indonesia is suitable and ideal. The method used is a mixed method (qualitative and quantitative) with a comparative approach. The results obtained show significant differences in perception, both quantitatively and qualitatively, among the three study programs.
Karakter Kepemimpinan Pemuda Kristen: Peran Pendidikan Agama Kristen Gereja Meningkatkan Kepemimpinan Spiritualitas Tarore, Renita Novia; Tanasyah, Yusak; Basuki, Eko; Setiawan, Ruthnawaty
Indonesian Journal of Religious Vol. 6 No. 2 (2023): Indonesian Journal of Religious, Vol.6, No.2 (October 2023)
Publisher : LPPM - Sekolah Tinggi Teologi Indonesia Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46362/ijr.v6i2.58

Abstract

The role of the church is crucial in nurturing Christian education to enhance spiritual leadership among youth. This study examines the characteristics of Christian leadership in youth and the church's role in providing religious education to foster spiritual leadership. Using a qualitative approach, this research explores how the church can effectively support the development of spiritual leadership qualities such as integrity, humility, and empathy in youth. The findings reveal that the church plays a significant role in shaping the spiritual and moral guidance of young individuals, equipping them with the skills and values necessary for spiritual leadership. The study also emphasizes the importance of mentorship, community involvement, and experiential learning as key strategies for nurturing young Christian leaders. By investing in the spiritual development of youth, the church can contribute to the growth of future leaders with a strong faith foundation and a commitment to serve their communities.   Peran gereja sangat penting dalam membina pendidikan Kristen untuk meningkatkan kepemimpinan spiritual di kalangan Pemuda. Penelitian ini mengkaji tentang karakteristik kepemimpinan Kristen pada Pemuda dan peran gereja dalam memberikan pendidikan agama untuk menumbuhkan kepemimpinan spiritual. Melalui pendekatan kualitatif, penelitian ini mengeksplorasi bagaimana gereja dapat secara efektif mendukung pengembangan kualitas kepemimpinan spiritual seperti integritas, kerendahan hati, dan empati pada Pemuda. Temuan-temuan ini mengungkapkan bahwa gereja memainkan peran penting dalam membentuk pedoman spiritual dan moral individu muda, membekali mereka dengan keterampilan dan nilai-nilai yang diperlukan untuk kepemimpinan spiritual. Studi ini juga menekankan pentingnya pendampingan, keterlibatan komunitas, dan pembelajaran berdasarkan pengalaman sebagai strategi utama untuk membina pemimpin muda Kristen. Dengan berinvestasi dalam pengembangan rohani Pemuda, gereja dapat berkontribusi pada pertumbuhan pemimpin masa depan yang mempunyai dasar iman yang kuat dan berkomitmen untuk melayani komunitas mereka.
Co-Authors Agustono Prarudiyanto, Agustono Ahmad Alamsyah Amuddin -, Amuddin Cicilia, Siska Dody Handito, Dody Jannah, Nuzuliya Miftahul Lingga Gita Dwikasari, Lingga Gita Maspaitella, Marthin Jonas Maswekan, Max NOYA, JOSEPHUS Rasyda, Riezka Zuhriatika Satrijo Saloko Setiawan, Ruthnawaty Setyaning Pawestri Sicilia, Siska Sisinaru, Sostones Yakobis Soewondo, Galuh Ayuningtyas Suari, Rafika Suhaemi, Emi Suwardji Tamaela, Vesticha Marshanda tanasyah, yusak Tarore, Renita Novia Tetkiasa, Mario Paulus Unsunnidhal, Lalu Wafiyah Wafiyah Yasa, I Wayan Sweca