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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 Jurnal Kolaboratif Sains 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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Effect of Extractant-to-Semi Refined Carrageenan Water Ratio on the Physicochemical Characteristics of Carrageenan from Kappaphycus striatum: English Alvianto, Dikianur; Lalu Danu Prima Arzani
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i2.719

Abstract

Kappaphycus striatum, a red seaweed rich in sulfated polysaccharides, serves as a promising raw material for carrageenan production due to its favorable gelling and stabilizing properties. This study aimed to investigate the effect of different extractor solvent ratios on the physicochemical characteristics of refined carrageenan derived from K. striatum. Refined carrageenan was extracted from semi-refined material using hot water at solvent-to-seaweed ratios of 1:40, 1:50, and 1:60, followed by precipitation with isopropyl alcohol. The parameters assessed included moisture content, yield, gel strength, sulfate content, and viscosity. Moisture content remained relatively constant across treatments (?10–11%) and complied with FAO/JECFA standards. In contrast, yield and gel strength increased significantly with higher solvent ratios, with the highest values observed at the 1:60 ratio (30.04% yield; 1090.23 g/cm² gel strength). Sulfate content also increased, peaking at 21.42% for the same treatment. Viscosity was highest at the 1:50 ratio (87 cP), indicating a favorable balance between molecular hydration and structural integrity. All treatments produced carrageenan within acceptable quality standards for commercial use. The results demonstrated that the extraction solvent ratio played a critical role in determining the performance characteristics of refined carrageenan. Therefore, adjusting the water-to-seaweed ratio during extraction may serve as a practical approach to optimize carrageenan properties for targeted industrial applications.Contribution to Sustainable Development Goals (SDGs): SDG 1 :No povertySDG  9: Industry, Innovation and InfrastructureSDG 12: Responsible Consumption and ProductionSDG 14: Life Below Water
Karakteristik Biji Kakao Fermentasi Dan Non Fermentasi Arzani, Lalu Danu Prima; Meikapasa, Ni Wayan Putu
The Journal of Teknologi Pangan Vol 4 No 2 (2023): Peluang dan Tantangan Bahan Pengawet Makanan Alami dalam Memperpanjang Umur Simpa
Publisher : Faculty of Agriculture Science & Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36761/fagi.v4i2.3693

Abstract

Fermentasi biji kakao dapat memengaruhi kualitas dengan penurunan senyawa fenolik dan aktivitas antioksidan. Tujuan dari artikel ini adalah untuk mengetahui karakteristik biji kakao yang difermentasi dan tidak difermentasi. Metode yang digunakan dalam penelitian ini adalah studi literatur yang berasal dari Google Scholar, Science Direct, Pubmed dan Research Gate. Adapun pemilihan jurnal yang disitasi telah melalui proses skrining berdasarkan kriteria inklusi, khusus dan eksklusi. Fermentasi biji kakao merupakan tahap penting dalam pengolahan pascapanen kakao, melibatkan suksesi mikrobial dari khamir, bakteri asam laktat (LAB), hingga bakteri asam asetat (AAB), serta berbagai spesies Bacillus dan fungi filamen. Proses ini tidak hanya menghilangkan lendir pada biji kakao, tetapi juga mempersiapkan biji melalui enzim yang memodifikasi warna, rasa, dan aroma. Hasil fermentasi biji kakao juga memengaruhi komposisi kimia, dengan kandungan lemak, protein, pati, sukrosa, theobromin, kafein, dan senyawa polifenol yang berubah. Biji kakao mengandung komponen fenolik, flavanol, antosianidin, proantosianidin, epikatekin, katekin, serta zat psikoaktif seperti teobromin dan kafein. Selain itu, biji kakao menghasilkan senyawa volatil yang berkontribusi pada aroma dan rasa produk akhir, seperti 3-hidroksi-2-butanon, 1-metilpiperidin, dan 2,6-dimetilpirazin. Perubahan warna biji kakao menjadi coklat terjadi akibat oksidasi polifenol, yang membentuk tanin dan memberikan warna coklat. Studi komponen volatil pada berbagai klon kakao menunjukkan variasi, dengan beberapa komponen seperti asam asetat, asam tetradekanoat, dan pirazin muncul pada setiap klon yang telah mengalami proses fermentasi. Senyawa volatil dan non-volatil, bersama dengan komponen kimia lainnya, memberikan kontribusi pada karakteristik warna, rasa, dan aroma pada biji kakao yang dihasilkan
Pendugaan Umur Simpan Saus Tomat Homemade Menggunakan Model Arrhenius pada Suhu Penyimpanan Berbeda: Estimation of Shelf Life of Homemade Tomato Sauce Using Arrhenius Model at Different Storage Temperatures 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.
Evaluation of Sensory Attributes of Soft Candy Using Taro Leaf Extract as Influenced by Variations of Gelatin and Glucose Syrup Maharani, Regita Suci; 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.v3i1.4177

Abstract

Although taro is widely grown in Indonesia, it is one of the underutilized crops which is a good source of nutrition. one part of taro that is rarely utilized is the leaves. The objective of this research is to determine the effect of glucose syrup and gelatin concentrations on the organoleptic properties (preference for color, taste, and texture) of soft candy made from taro leaf extract. The method used in this research is experimental which is arranged in a Completely Randomized Factorial Design (CRD) with two factors, which are The concentrations of are (25%, 35%, 45%) and the concentrations of gelatin are (20%, 25%, 30%). Each treatment being repeated three times. The obtained data were analyzed using ANOVA (analysis of variance), and Duncan’s test was conducted if significant differences were obtained. The results shows that soft candy with 35% glucose syrup and 25% gelatin had the highest preference for color. The formulation with 35% glucose syrup and 30% gelatin was most preferred for aroma. The formulation with 45% glucose syrup and 30% gelatin received the highest scores for texture (3.90±0.308) and flavor (3.95±0.63). This research demonstrates that optimizing glucose syrup and gelatin concentrations in soft candies made from underutilized taro leaf extract can significantly enhance specific sensory attributes like texture and flavor. This study can contribute in providing valuable insights for future product development and highlighting the potential of taro leaves as a valuable food ingredient.
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
Designing a Honey Quality Tool Based on Gas Sensor and Color Sensor Bima, Al; Hadi, Sirojul; Fadli, M. Najmul; Hidayah, Nurul; Arzani, Lalu Danu Prima
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 | 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.
PENERAPAN TEKNOLOGI TEPAT GUNA UNTUK PENINGKATAN KUALITAS HASIL PERKEBUNAN KAKAO KELOMPOK TANI MURPUJUNG LOMBOK UTARA Apriani, Apriani; Hadi, Sirojul; Danu Prima Arzani, Lalu; Darma Asasih, Widani
Mejuajua: Jurnal Pengabdian pada Masyarakat Vol. 5 No. 2 (2025): Desember 2025
Publisher : Yayasan Penelitian dan Inovasi Sumatera (YPIS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52622/mejuajuajabdimas.v5i2.206

Abstract

Cocoa plantations face a number of complex and interrelated challenges. Several critical problems threatening the sustainability of cocoa farming include declining productivity due to pest infestations, inefficiencies in the management of cocoa pod husk waste, weak adoption of agronomic practices such as pruning and sanitation, and the occurrence of land degradation caused by decreasing soil organic matter content. The activities conducted included training on the production of liquid organic fertilizer from Gamal (Gliricidia sepium) leaves, instruction on proper pruning and plantation sanitation techniques, processing cocoa pod husk waste into compost, and the creation of IoT-based biopori (absorption holes). The implementation results demonstrated a significant increase in farmers' knowledge and skills, particularly in the aspects of plantation sanitation and the techniques for making organic fertilizers and pesticides from Gamal leaves. Program evaluation revealed a marked improvement in understanding: the category for 'basic knowledge' increased from 16.80 percent to 44.00 percent, and the 'comprehensive knowledge' category rose from 0.07 percent to 36.41 percent. Conversely, the 'no knowledge' category decreased from 48.40 percent to 12.33 percent. The implication of this community service project is that the empowerment program was effective in enhancing farmers' comprehension and encouraging the adoption of sustainable agricultural practices.
Nexus Mikrobioma–Metabolit–Sensoris pada Fermentasi Terasi: Tinjauan Kritis: Microbiome–Metabolite–Sensory Nexus in Shrimp Paste Fermentation: A Critical Review Fuad Sauqi Isnain; Lalu Danu Prima Arzani
Jurnal Kolaboratif Sains Vol. 8 No. 10: Oktober 2025
Publisher : Universitas Muhammadiyah Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56338/jks.v8i10.9557

Abstract

Terasi merupakan produk fermentasi bergaram tinggi yang mutunya ditentukan oleh keterkaitan antara jenis mikroba, pembentukan metabolit, dan karakteristik sensoris. Tinjauan kritis ini merangkum temuan terbaru mengenai peran mikroba halotoleran seperti Tetragenococcus, Bacillus, dan Staphylococcus dalam proses proteolisis dan lipolisis yang menghasilkan asam amino, peptida, asam lemak, dan senyawa volatil penentu umami, aroma, dan warna. Selain membentuk cita rasa, sebagian mikroba dapat menghasilkan amina biogenik, terutama histamin, yang menimbulkan risiko keamanan. Pendekatan metagenomik dan metabolomik mengungkap profil mikroba dan kimia yang berguna untuk pengembangan starter dan pengendalian fermentasi terasi.
Pelatihan Pembuatan Produk Teh Cascara Sebagai Upaya Penanganan Limbah Kulit Kopi di KWT Kaki Rinjani Nalurita, Indah; Arzani, Lalu Danu Prima; Zulfikri, Muhammad; Gemma Pravitri, Kartika; Naufali, Muhammad Nizhar; Ulpiana, Mia
ADMA : Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol. 6 No. 2 (2025): ADMA: Jurnal Pengabdian dan Pemberdayaan Mayarakat: In-Progress
Publisher : LPPM Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/adma.v6i2.5361

Abstract

Pengolahan kopi metode basah menghasilkan limbah berupa kulit kopi. Limbah kulit kopi ini dapat berpotensi menyebabkan pencemaran lingkungan jika tidak ditangani dengan tepat. Masalah lingkungan yang disebabkan limbah kulit kopi yaitu bau tidak sedap, peningkatan limbah organik di sekitar lokasi pengolahan, pencemaran air, dan pencemaran pH tanah menjadi asam. Salah satu solusi yang dapat diterapkan untuk menangani permasalahan limbah kulit kopi yaitu mengolahnya menjadi produk teh cascara. Teh cascara adalah teh herbal yang terbuat dari limbah kulit kopi yang dikeringkan. Kegiatan pengabdian kepada masyarakat ini menggunakan metode PAR (Participatory Action Research). Metode PAR dilakukan melalui pendekatan partisipatif yang melibatkan peserta secara aktif dalam seluruh tahapan kegiatan, mulai dari identifikasi masalah, sosialisasi, pelatihan, dan evaluasi. Hasil kegiatan ini yaitu terjadi peningkatan pemahaman peserta terkait penanganan limbah kulit kopi dengan nilai presentase dari 36,7% menjadi 76,6%. Kegiatan pelatihan berhasil meningkatkan kesadaran dan pengetahuan peserta mengenai pengelolaan limbah yang ramah lingkungan serta bernilai ekonomi. 
Karakteristik Sensori Cascara Arabika dan Robusta Asal Nusa Tenggara Barat Menggunakan Metode Rate-All-That-Apply dan Product Characterization: Sensory Characteristics of Arabica and Robusta Cascara from West Nusa Tenggara Using the Rate-All-That-Apply Method and Product Characterization Arzani, Lalu Danu Prima; Nalurita, Indah; Putri, Destiana Adinda
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 2 (2026): JTMP: Jurnal Teknologi dan Mutu Pangan: In Press
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i2.5941

Abstract

Cascara, a by-product of coffee processing, can be developed into value-added products and possesses unique sensory characteristics. However, quantitative studies on cascara’s sensory attributes remain limited. This study aimed to map the sensory characteristics of Arabica and Robusta cascara from various locations in West Nusa Tenggara (NTB) using the Rate All That Apply (RATA) method and the Product Characterization (PC) method. Sensory attribute descriptors were established through Focus Group Discussion with trained panelists, followed by consumer testing of eight attributes with 100 participants. The RATA results indicated that Robusta cascara from the Rinjani and Tambora varieties exhibited a high intensity of sour taste, Arabica cascara from the Tambora variety showed strong bitterness, while Arabica cascara from the Rinjani variety showed strong sweetness along with green and earthy aromas. Product Characterization (PC) analysis confirmed that the sensory profile of Arabica cascara from the Rinjani variety was dominated by sweetness and green aroma, whereas Arabica Tambora emphasized bitter and earthy notes. Robusta Rinjani cascara tended to be balanced without extreme attributes, in contrast to Robusta Tambora, which was more acidic and dry. The integration of RATA and PC methods has proven effectiv for comprehensively and systematically mapping the sensory profile differentiation of cascara.
Co-Authors Adhamatika, Adhima Al Bima Alvianto, Dikianur Apriani Apriani Bima, Al Darma Asasih, Widani Eka Martiningsih, Ni Gst.Ag. Gde Fadli, M. Najmul Fuad Sauqi Isnain 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