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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal AGROTEKNOLOGI Pro Food Jurnal Teknologi & Industri Hasil Pertanian GANEC SWARA Darmabakti : Junal Pengabdian dan Pemberdayaan Masyarakat Jurnal Pengabdian Masyarakat Indonesia Panrannuangku Jurnal Pengabdian Masyarakat Jurnal Abdimas Bina Bangsa ADMA: Jurnal Pengabdian dan Pemberdayaan Masyarakat Food Scientia: Journal of Food Science and Technology Mejuajua AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal: International Journal of Engineering and Computer Science Applications (IJECSA) Jurnal Ilmiah Pengabdian dan Inovasi Jurnal Teknologi dan Mutu Pangan Food and Agro-industry (FAGI) Journal Food and Agro-industry (FAGI) Journal
Lalu Danu Prima Arzani
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Nursing Public Health Social Sciences Other

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KARAKTERISTIK KARAGENAN SEMI-MURNI DARI RUMPUT LAUT Kappaphycus striatum DAN Kappaphycus alvarezii Lalu Danu Prima Arzani; Tjahja Muhandri; Nancy Dewi Yuliana
Jurnal Teknologi dan Industri Pangan Vol. 31 No. 2 (2020): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2020.31.2.95

Abstract

Kappaphycus striatum and Kappaphycus alvarezii are kappa carrageenan-producing seaweeds. K. striatum is also a source of iota carrageenan. The study was aimed to evaluate the effects of extraction time and alkali concentration on the characteristics of semi refined carrageenan (SRC) produced from seaweeds K. striatum and K. alvarezii. The SRC was extracted prepared by cooking dried seaweed samples in KOH solution (ratio seaweed:KOH solution= 1:40) with KOH concentrations of 6, 8 and 10% for 60 and 120 minutes at 70°C. The results showed that the best SRC characteristics produced from K. striatum seaweed were obtained from the extraction process at 6% KOH for 60 minutes which yielded 46.05±0.16%, carrageenan with gel strength of 362,07±21,44 g/cm2 and viscosity at 70°C 74 cP. Meanwhile the best characteristics of SRC produced from K. alvarezii seaweed were obtained from extraction in 10% KOH for 60 minutes having the highest yield of 39,03±0.95%, gel strength 1130.67± 16.34 g/cm2 and viscosity at 70°C of 59 cP. FTIR analysis showed that the functional groups which are kappa carrageenan and iota carrageenan characteristics were found in both samples at wave numbers of 846.97-847.09 and 800.53-801.29 cm-1, respectively.
PENGARUH RASIO VOLUME AIR PENGEKSTRAK TERHADAP KARAKTERISTIK KARAGENAN Kappaphycus alvarezii: Effect of water ratio on Kappaphycus alvarezii’s carrageenan characteristic Lalu Danu Prima Arzani
Pro Food Vol. 8 No. 1 (2022): 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.v8i1.248

Abstract

Karagenan merupakan kelompok polisakarida yang dihasilkan melalui proses ekstraksi rumput laut menggunakan air pada suhu tinggi maupun dengan larutan alkali. Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan volume air pengekstrak dengan karagenan semi murni terhadap karakteristik karagenan yang dihasilkan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan rasio air yaitu 1:40; 1:50; dan 1:60. Hasil penelitian menunjukkan rasio air memberikan pengaruh nyata pada rendemen, kadar sulfat, dan kekuatan gel, tetapi tidak berpengaruh nyata pada kadar air. Karakteristik karagenan terbaik dihasilkan pada perlakuan 1:60 dengan kadar air 11,26 ± 0,52%, rendemen 28,00 ± 0,23%, kadar sulfat 18,87 ± 0,57%, kekuatan gel 1370,73± 23,57 g/cm2, dan viskositas puncak sebesar 70 cP. Analisis spektoskopi inframerah transformasi fourier (FTIR) menunjukkan bahwa daerah khas kappa karagenan terdeteksi pada semua sampel pada bilangan gelombang 846 cm-1.
Designing a Honey Quality Tool Based on Gas Sensor and Color Sensor Al Bima; Sirojul Hadi; M. Najmul Fadli; Nurul Hidayah; Lalu Danu Prima Arzani
International Journal of Engineering and Computer Science Applications (IJECSA) Vol 1 No 2 (2022): September 2022
Publisher : Universitas Bumigora Mataram-Lombok

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (578.267 KB) | DOI: 10.30812/ijecsa.v1i2.2407

Abstract

Honey has many benefits. Thus, honey counterfeiting often occurs with the ever-increasing demand. However, many do not know how to distinguish between real and fake honey, even honey breeders and hunters find it difficult to tell the difference. The honey used to test the quality of honey is honey produced by Apis dorsata bees or wild bees, the nectar consumed by these bees is the kesambi tree, the kesambi tree that grows a lot on the slopes of Mount Tambora, Bima district. Honey contains a lot of antioxidants such as vitamin C, pinocembrin, chrysin, pinobaksin, catalase, and many other ingredients that are very beneficial for the health of the body. Testing the authenticity of honey using two sensors, namely a gas sensor and a color sensor, the tool has been connected to a database and web application to display test data. The web application can be accessed from any location as long as it is connected to the internet network. The results of the research are the ideal distance for measurements is carried out as far as 2 cm. The success rate in testing pure honey with a mixture of honey has different values, such as the value of pure honey has a gas sensor voltage of 3.3 volts while the value of mixed honey with 50% pure honey and 50% sugar, the value of the gas sensor voltage is 2.54 volts. Mixed honey has a voltage below 3 volts. The results of the color sensor test, namely the sensor output have different values, the RGB value for pure honey is red 206, green 246, and blue 182 while the RGB value for mixed honey is for 20% pure honey and 80% sugar mixture produces an RGB value of Red 156, Green 210, Blue 171. The color sensor can distinguish between real honey and mixed honey for trigona honey.
Kajian Komposisi Bahan Tambahan Pangan Pada Produk Daging Ayam Olahan Komersial Lalu Danu Prima Arzani; Qabul Dinanta Utama
Food Scientia : Journal of Food Science and Technology Vol 3 No 1 (2023): Janurai - Juni
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/fsj.v3i1.4999.2023

Abstract

The aim of this research is to identify the composition of food additives present in commercial processed chicken meat products based on regulations in Indonesia. The evaluated samples consisted of 47 various commercial processed chicken meat products. The observed food additives included flavor enhancers, emulsifiers, preservatives, stabilizers, antioxidants, acidity regulators, leavening agents, and colorants. The food additives used in chicken meatball products were flavor enhancers (42.86%), emulsifiers (4.76%), stabilizers (23.81%), and acidity regulators (28.57%). In chicken sausage products, flavor enhancers (23%), stabilizers (23%), antioxidants (17%), emulsifiers (3%), preservatives (15%), acidity regulators (12%), and colorants (7%) were found. In chicken dumpling products, acidity regulators (40%), flavor enhancers (20%), stabilizers (20%), preservatives (13%), and colorants (7%) were identified. In chicken nugget products, colorants (26%), flavor enhancers (22%), stabilizers (18%), antioxidants (11%), emulsifiers (11%), preservatives (7%), leavening agents (2%), and acidity regulators (2%) were present. In the category of processed chicken meat products (08.2.3.), stabilizers (21.54%), flavor enhancers (33.85%), colorants (18.46%), preservatives (10.77%), antioxidants (7.69%), and leavening agents (7.69%) were detected. The usage of food additives and the consumption of products containing these additives, particularly those with carcinogenic risks, need to be regulated and addressed by the government and consumers alike. Future research efforts to discover safer alternatives for these food additives are highly recommended.
Sosialisasi Mengenai Gut Microbiota dan Probiotik Serta Perannya Bagi Kesehatan Saluran Cerna Pada Anak Gizi Kurang Husnita Komalasari; Destiana Adinda Putri; Lalu Danu Prima Arzani; Muhammad Nizhar Naufali; Nurul Hidayah; Rina Heldiyanti
ADMA : Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 4 No 1 (2023): ADMA: Jurnal Pengabdian dan Pemberdayaan Masyarakat
Publisher : LPPM Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/adma.v4i1.2290

Abstract

The purpose of this community service activity is to provide knowledge to the community about the gut microbiota and probiotics and their role in gastrointestinal health, especially in children with undernutrition. Children with malnutrition experience changes in the composition of the gut microbiota so that they are more susceptible to gastrointestinal infections. The gut microbiota can be positively or negatively related to influencing nutrient absorption in the gut. Probiotics are live bacteria that are able to provide health effects such as maintaining the balance of the intestinal microbiota and increasing the body's immunity. In this community service, there will be outreach activities regarding the gut microbiota and the importance of consuming probiotics as an effort to prevent dysbiosis at SDN 3 Belanting, East Lombok. This activity was carried out by Community Service Program (PKM) of Bumigora University. The implementation of this community service activity has been able to increase the knowledge of students and parents of targeted students of socialization regarding nutrition, nutritional status, gut microbiota, the importance of gastrointestinal health, especially its relation to nutritional status and the role of probiotics on digestive health.
ANALISIS SENSORI PRODUK SOSIS SAPI KOMERSIAL MENGGUNAKAN PRINCIPLE COMPONENT ANALYSIS Ni Wayan Putu Meikapasa; Lalu Danu Prima Arzani
The Journal of Teknologi Pangan Vol 3 No 2 (2022): Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering
Publisher : Faculty of Agricultural Technology

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

Abstract

Karakteristik sensori menjadi salah satu faktor penentu tingkat penerimaan konsumen terhadap produk sosis. Penelitian ini bertujuan untuk memberikan gambaran perbedaan karakteristik sensori sosis sapi komersial. Penelitian ini menggunakan tiga jenis sosis sapi berbeda merk (SG, SV, SV) yang diambil dari produsen berbeda. Pengujian atribut sensori dilakukan oleh 75 panelis. Atribut sensori yang diujikan adalah tekstur, warna, aroma, mouthfeel dan meaty produk. Data dianalisis menggunakan One Way Analysis of Variance (ANOVA) dengan tingkat kepercayaan sebesar 95 % (?=0.05) dan dilanjutkan uji Duncan. Selanjutnya, untuk mengetahui variabel penentu atribut sensori pada produk menggunakan analisis multivariat dengan Principal Component Analysis (PCA). Hasil penelitian menunjukkan bahwa produk sosis sapi merek "SV" memiliki korelasi yang kuat dengan atribut sensori mouthfeel dan sosis sapi merek "SB" memiliki korelasi yang kuat dengan atribut meaty dan aroma serta memiliki nilai korelasi yang dekat dengan atribut tekstur. Sosis merek "SG" memiliki korelasi yang kuat pada atribut sensori warna namun berkorelasi negatif dengan nilai sensori tekstur.
ANALISIS CEMARAN MIKROBIOLOGI BEBERAPA ASPEK PRODUKSI PADA PEDAGANG PENYEDIA MAKANAN DI SEKITAR KAMPUS UNIVERSITAS BUMIGORA MATARAM NI WAYAN PUTU MEIKAPASA; THERESIA SUZANNA CATHARINA; LALU DANU PRIMA ARZANI
GANEC SWARA Vol 17, No 4 (2023): Desember 2023
Publisher : Universitas Mahasaraswati K. Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35327/gara.v17i4.690

Abstract

Most health problems by food are caused by contamination of microorganisms. This contamination can due because cleanliness or improper implementation of sanitation and hygiene. The aim of this research is to identify microorganism contamination in the production aspects of food traders around the Campus of Bumigora University Mataram. Total microbial testing was carried out using the Total Plate Count (TPC) method for air, table, floor, equipment and water samples. Another method for testing coliforms in water use the principle of the Most Probably Number (MPN) method. The observation results show that the environmental quality as seen from the total microbes in the air is below the threshold, namely <700 col/m3, so it is said to be still safe. Meanwhile, table, floor and equipment samples showed that the total number of microbes was high enough to exceed the required threshold, especially those related to eating utensils such as plates, glasses and spoons. The total microbial test in the water sources used by the three traders showed that the two water sources used contained microbial colonies which were tested via TPC with colony numbers ranging from 87.7 – 99 x 10-5 CFU/ml. The results of the coliform estimation test using the MPN method principle showed that there was no suspicion of any coliform bacteria contamination in the two water samples, which indicated that both water sources also met the clean water requirements according to Minister of Health Regulation No. 492 of 2010.
ANALISIS SENSORI PRODUK SOSIS SAPI KOMERSIAL MENGGUNAKAN PRINCIPLE COMPONENT ANALYSIS Ni Wayan Putu Meikapasa; Lalu Danu Prima Arzani
The Journal of Teknologi Pangan Vol 3 No 2 (2022): Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering
Publisher : Faculty of Agriculture Science & Technology

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

Abstract

The sensory characteristics of a product are one of the factors that determine the level of consumer acceptance. This study aimed to provide an overview of the differences in the sensory characteristics of commercial beef sausages. The study used three different brands of beef sausages (SG, SV, and SV) from different producers. The sensory attribute testing was carried out by 75 panelists. The sensory attributes tested were texture, color, aroma, mouthfeel, and meatiness of the product. Data were analyzed using one-way analysis of variance (ANOVA) with a confidence level of 95% (?=0.05) and followed by the Duncan test. Furthermore, to determine the variables that determine the sensory attributes of the product, multivariate analysis with principal component analysis (PCA) was used. The results of the study showed that the "SV" brand of beef sausage had a strong correlation with the sensory attribute of mouthfeel, and the "SB" brand of beef sausage had a strong correlation with the sensory attributes of meatiness and aroma and had a close correlation with the sensory attribute of texture. The "SG" brand of sausage had a strong correlation with the sensory attribute of color but had a negative correlation with the sensory attribute of texture.Keyword: beef sausage, PCA, Sensory
Evaluasi profil sensori produk sate Rembiga menggunakan metode flash profile dan rate-all-that-apply (RATA) [Sensory profile evaluation of Rembiga satay using flash profile and rate all that apply (RATA) method] Arzani, Lalu Danu Prima; Putri, Destiana Adinda; Salsabilah, Aziza; Ulpiana, Mia
Jurnal Teknologi & Industri Hasil Pertanian Vol 29, No 1 (2024): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v29i1.65-74

Abstract

Rembiga satay is an indigenous processed beef product from West Nusa Tenggara. It undergoes marination with distinctive spices before grilling, contributing to its unique flavor profile. The product's specialty lies in its sensory attributes, distinctly reflecting the characteristic traits of the Lombok region, making it irreplaceable by comparable products from other regions. This study's objective was to thoroughly examine the sensory profile attributes of Rembiga satay using Quantitative Descriptive Analysis. Two methods, namely Rate All That Apply and Flash Profile, were employed for this evaluation. The research involved the engagement of 100 consumer panelists assigned to evaluate the sensory characteristics of four different Rembiga satay products, considering aspects such as taste, aroma, flavor, and texture. Results from the Flash Profile and Rate All That Apply methods consistently indicated that panelists discerned analogous sensory attributes in Rembiga satay. Specifically, Rembiga satay Ririn showed a sensory profile characterized by grilled meat flavor, Rembiga satay Lomboku featured grilled meat flavor, grilled meat aroma, and smoky aroma, and Rembiga satay Napisah presented attributes such as fibrous texture, sweetness, juiciness, spicy aroma, and meat flavor. Meanwhile, Rembiga satay Sinasih exhibited a sensory profile inclusive of umami, chili spiciness, black pepper spiciness, smoky flavor, grilled meat aroma, and chewiness
Pendugaan Umur Simpan Saus Tomat Homemade Menggunakan Model Arrhenius pada Suhu Penyimpanan Berbeda Meikapasa, Ni Wayan Putu; Pravitri, Kartika Gemma; Arzani, Lalu Danu Prima
Jurnal Teknologi dan Mutu Pangan Vol 3 No 1 (2024): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v3i1.4058

Abstract

Homemade tomato sauce products have the advantage of having a composition that can be ensured to contain minimal harmful chemicals. However, like other processed products, of course, the product will experience a decrease in quality along with the length of storage time. This study aims to determine changes in the quality of tomato sauce produced on a home scale (homemade ketchup) during one month of storage at storage temperatures of 10oC, 250oC, and 350oC. The method used to predict shelf life is the Arrhenius calculation model, which observes changes in pH, aw, and Total Microbes. The findings showed that the pH of tomato sauce tended to decrease with the length of storage time. The number of microbes increased with the increasing temperature and length of storage. Meanwhile, temperature and length of storage did not affect water activity. However, aw tends to increase with the temperature and length of storage. The results of estimating the shelf life with the Arrhenius model based on the water activity (aw) parameter showed that the shelf life of the sauce was 151.75 days with a quality decline rate of 0.001068/day at a storage temperature of 10oC; 96.07 days with a quality decline rate of 0.001685/day at a storage temperature of 25oC and 72.6 days with a quality decline rate of 0.002227/day at a storage temperature of 35oC. The implications of this study indicate that storage at 10oC can extend the shelf life of both tomato sauce products, so producers and consumers need to consider the optimal storage temperature based on the results of this study.
Co-Authors Adhamatika, Adhima Al Bima Alvianto, Dikianur Apriani Apriani Bima, Al Darma Asasih, Widani Eka Martiningsih, Ni Gst.Ag. Gde Fadli, M. Najmul Heldiyanti, Rina Husnita Komalasari I Ketut Arnawa I Ketut Sumantra I Made Suryana Ibrahim, Isra Dewi Kuntary Indah Nalurita Kartika Gemma Pravitri M. Najmul Fadli Maharani, Andika Ellena Saufika Hakim Maharani, Regita Suci Muhammad Nizhar Naufali Mustafa, Iqbal Sakti Nancy Dewi Yuliana Ni Gst. Ag. Gde Eka Martiningsih Nizhar Naufali, Muhammad NURUL HIDAYAH Nurul Hidayah Putri, Destiana Adinda PUTU MEIKAPASA, NI WAYAN Qabul Dinanta Utama Salsabilah, Aziza Sirojul Hadi THERESIA SUZANNA CATHARINA Tjahja Muhandri Ulpiana, Mia Widiyanti, Keisha Zahrani Zulfikri, Muhammad