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All Journal Jurnal Sains dan Teknologi Pangan JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) GANEC SWARA ADMA: Jurnal Pengabdian dan Pemberdayaan Masyarakat Food Scientia: Journal of Food Science and Technology Jurnal Kolaboratif Sains Jurnal Ilmiah Pengabdian dan Inovasi Biofoodtech : Journal of Bioenergy and Food Technology JUAN: Jurnal Pengabdian Nusantara
Muhammad Nizhar Naufali
Universitas Bumigora
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Other

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PENGGUNAAN BAHAN TAMBAHAN PANGAN (BTP) PADA IBU RUMAH TANGGA DI KELURAHAN PEJANGGIK KOTA MATARAM MUHAMMAD NIZHAR NAUFALI; NI WAYAN PUTU MEIKAPASA; RINA HELDIYANTI
GANEC SWARA Vol 17, No 2 (2023): Juni 2023
Publisher : Universitas Mahasaraswati K. Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35327/gara.v17i2.462

Abstract

Problems of food additives are one component of various nutritional problems in society. The main cause is a lack of understanding and knowledge from the food industry players, followed by a lack of user or consumer attention to the quality and safety of the food consumed. Housewives play a very important role in the quality and safety of food within the family. This study aims to determine the extent about the housewives knowledge of using food additives. This research was conducted using a survey method with respondents who have children under five in the West Pajang Environment, Pejanggik Subdistrict, Mataram. The data collected from 66 respondents was obtained with Ms. Excel 2010. The results of the study indicated that the knowledge of mothers in the Pajang Barat environment, Pejanggik Subdistrict, Mataram City, regarding the use of BTP was in the very good category, especially in the definition of BTP, the types of preservatives and the effects of using BTP in the long term. Meanwhile, the attitude of the mothers has been good, except for the attitude to pay attention to the packaging labels before buying snacks. From these results we can be seen that there is a tendency between education, level of knowledge and attitudes shown by mothers in West Pajang regarding the use of good food additives
Potensi Pengembangan Porang sebagai Sumber Bahan Pangan di Pulau Lombok Nusa Tenggara Barat Muhammad Nizhar Naufali; Destiana Adinda Putri
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 1 No. 02 (2022): Desember
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v1i02.317

Abstract

Porang (Amorphophallus muelleri Blume) merupakan tanaman umbi-umbian yang tumbuh liar di kawasan hutan di Indonesia. Tanaman porang biasanya tumbuh secara alami di beberapa Kawasan hutan di Pulau Lombok Nusa Tenggara Barat dan memiliki preferensi habitat tumbuh pada lereng perbukitan dengan kelembaban udara cukup tinggi dan dibawah vegetasi pepohonan. Tanaman ini menghasilkan umbi yang memiliki banyak manfaat. Umbi porang mengandung senyawa Glukomanan dan menghasilkan tepung porang yang banyak di gunakan sebagai bahan utama ataupun alternatif dalam industi pangan, sehingga menjadikan umbi porang memiliki nilai jual yang cukup tinggi dan menjadi salah satu komoditi ekspor. Masyarakat Pulau Lombok saat ini melihat potensi budidaya porang menjadi salah satu prospek dalam usaha budidaya. Dari literatur-literatur yang dikaji dapat dilihat bahwa setiap Kabupaten di Pulau Lombok saat ini banyak melakukan pengujian, penelitian dan inovasi dalam upaya memaksimalkan budidaya maupun pemanfaatan umbi porang sebagai bahan baku untuk diekspor serta sebagai pangan alternatif. Hal ini menunjukkan bahwa adanya potensi pengembanagan tanaman porang sebagai salah satu usahatani yang menjanjikan bagi masyarakat di Pulau Lombok Nusa Tenggara Barat. Hasil review ini diharapkan dapat memberikan informasi bagi masyarakat terkait potensi tanaman porang di Pulau Lombok Nusa Tenggara Barat dan menjadi sumber referensi bagi penelitian lain yang mengangkat tema serupa.
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.
The Effect of Adding Watermelon Rind on the Physical and Sensory Characteristics of Durian Ice Cream Pravitri, Kartika Gemma; Komalasari, Husnita; Nalurita, Indah; Naufali, Muhammad Nizhar
Jurnal Sains dan Teknologi Pangan Vol 9, No 3 (2024):
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v9i3.47771

Abstract

This study aims to determine the effect of adding watermelon rind waste on the physical quality of durian ice cream. The design used was a one-factor Randomized Block Design (RBD) with four treatments and three repetitions. The treatments involved different ratios of watermelon rind pulp: 0%, 10%, 20%, and 30%. The observation data were analyzed using a 5% level Analysis of Variance (ANOVA) with Co-Stat software. If there were significant differences, further tests were conducted using the Honest Significant Difference (HSD) test. The research results indicate that watermelon rind pulp in durian ice cream yielded significantly different results regarding overrun percentage, resistance, and sensory parameters including aroma, taste, and texture. The best results for ice cream with added watermelon rind were obtained from the 30% treatment, with a physical characteristic of 73.42% overrun and 20.14 minutes resistance. Durian ice cream with 30% added watermelon rind has sensory characteristics of a slightly watermelon albedo aroma, a somewhat soft texture, and a slightly astringent taste. Therefore, it can be concluded that the addition of watermelon rind waste affects the physical and sensory characteristics of ice cream.
Analisis Struktur Genetik dan Filogenetik Bakteri Lactobacillus Plantarum yang Diisiolasi dari Produk Pangan Karni, Ine; Nalurita, Indah; Gemma Pravitri, Kartika; Naufali, Muhammad Nizhar; Meikapasa, Ni Wayan Putu
Food Scientia : Journal of Food Science and Technology Vol 4 No 1 (2024): January - June
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/fsj.v4i1.6488.2024

Abstract

Lactobacillus plantarum (L. plantarum) is a type of Lactic Acid Bacteria (LAB) that can convert glucose into lactic acid. L. plantarum can mostly be found in milk, meat, fermented vegetables, and the human digestive tract. The L. plantarum bacteria has several strains, each of which has a good function in food fermentation and health. To understand the historical development of an organism's evolution, it is necessary to use phylogeny as the basis for systematic science in biological evolution. The aim of this research was to determine the genetic structure and level of relationship between L. plantarum bacteria isolated from food products. The data used in this research is secondary data taken from GenBank in the form of nucleotide sequences from the bacterium L. plantarum which were then analyzed using clustal W in the Bioedit application, then genetic and phylogenetic structure analysis was carried out using the MEGA 7 application. The results showed that the probability of substitution was the highest. detected in base G, followed by bases A, T/U, and C. The L. plantarum strain that has the highest level of relationship is the strain with GenBank codes AY424355.1 and AJ640082.1 with a bootsrep value of 99. The resulting phylogenetic tree topology is monophyletic, which means that all members in the group come from a common ancestor who passed on genetic, morphological and biochemical characteristics to his descendants.
EDUKASI PEMANFAATAN LIMBAH PERIKANAN SEBAGAI BAHAN BAKU PEMBUATAN BAHAN TAMBAHAN PANGAN Kartika Gemma Pravitri; Indah Nalurita; Tomi Tri Sujaka; I Nyoman Switrayana; Muhammad Nizhar Naufali
JUAN: Jurnal Pengabdian Nusantara Vol. 2 No. 1 (2025): Januari 2025
Publisher : CV Sentra Nusa Connection

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63545/juan.v2.i1.74

Abstract

Penanganan limbah hasil perikanan di Pulau Lombok saat ini masih kurang optimal. Dengan semakin meningkatnya produksi dan ekspor hasil perikanan seperti ikan tuna dan udang, maka limbah yang dihasilkan juga semakin banyak. Jika tidak ditangani dengan baik akan menyebabkan pencemaran lingkungan. Namun, hal ini dapat diatasi dengan mengolah limbah tersebut menjadi produk pangan baru yang bernilai ekonomis tinggi. Maka dari itu, kegiatan ini dilakukan bertujuan untuk meningkatkan pengetahuan masyarakat pengenai potensi pemanfaatan limbah hasil perikanan sebagai bahan baku pembuatan bahan tambahan pangan. Kegiatan ini dilaksanakan pada tanggal 26 Oktober 2024 di SMKN 1 Narmada yang diikuti oleh 22 peserta yang berasal siswa kelas XII. Hasil yang diperoleh menunjukkan adanya peningkatan pengetahuan siswa mengenai pemanfaatan limbah hasil perikanan menjadi bahan baku pembuatan bahan tambahan pangan yang memiiki nilai ekonomi tinggi. Hal ini dilihat dari peningkatan hasil pre-test dan post-test yaitu terdapat peningkatan sebanyak 70% pada tingkat pemahaman siswa setelah mengikuti kegiatan edukasi ini.  Sehingga dapat disimpulkan bahwa kegiatan ini dapat menambah wawasan para siswa dan diharapkan mahasiswa akan lebih kreatif dan inovatif dalam membuat produk dari limbah hasil perikanan. 
Pengaruh Waktu Penyimpanan Dan Metode Pasteurisasi Terhadap Sifat Fisikokimia Susu Kambing PE Di Kabupaten Lombok Barat: The Effect Of Storage Time And Pasteurization Method On The Physicochemical Properties Of PE Goat Milk In West Lombok District Karni, Ine; Husnita Komalasari; Kartika Gemma Pravitri; Muhammad Nizhar Naufali; Aminurrahman; Fuad Sauqi Isnain
Jurnal Kolaboratif Sains Vol. 7 No. 12: Desember 2024
Publisher : Universitas Muhammadiyah Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56338/jks.v7i12.6376

Abstract

Susu kambing merupakan hasil utama dari kambing PE bermanfaat bagi tubuh, seperti proses metabolisme tubuh karena mengandung berbagai nutrisi. Tujuan dari penelitian ini yaitu untuk mengetahui pengaruh waktu penyimpanan dan metode pasteurisasi terhadap karateristik fisikokimia susu kambing peranakan etawa (PE) di kabupaten Lombok Barat. Metode yang digunakan dalam penelitian ini adalah deskriptif dan eksperimental dengan Rancangan Acak Lengkap faktorial yang terdiri dari 2 faktor yaitu pasteurisasi dan lama penyimpanan. Data di analisa menggunakan SPSS dengan uji lanjut Duncan multiple range test (DMRT). Hasil penelitian menunjukkan bahwa faktor penyimpanan dan pasteurisasi menghasilkan pengaruh yang signifikan pada parameter pH dan warna susu, faktor pasteurisasi berpengaruh singnifikan pada WI. Sedangkan interaksi antara faktor penyimapan dan pasteurisasi memberikan pengaruh yang nyata pada parameter pH, warna dan TPT. Perlakuan terbaik pada penelitian ini adalah perlakuan pasteurisasi HTST dengan penyimpanan 0 hari, karena beberapa karakteristiknya sesuai dengan SNI seperti keadaan sampel berdasarkan warna (putih susu), aroma (aroma khas susu kuat), dan kenampakan (homogen). L* sebesar 87,08, nilai a* sebesar -1,84, nilai b* sebesar 14,85 serta nilai hue sebesar -82,94 dan nilai WI 80,23.
Testing the effectiveness of vannamei shrimp shell chitosan extraction with variations of organic acids in the demineralization stage: Pengujian Efektivitas Ekstraksi Kitosan Kulit Udang Vannamei dengan Variasi Jenis Asam Organik dalam Tahapan Demineralisasi Pravitri, Kartika Gemma; Naufali, Muhammad Nizhar; Hidayatullah, Arbi
JITIPARI Vol 10 No 1 (2025): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v10i1.11536

Abstract

Chitosan is a natural polysaccharide derived from chitin, commonly found in the shells of crustacean animals. The production of chitosan involves several stages: deproteinization, demineralization, and deacetylation, which require the use of acidic and alkaline solutions. This study aimed to evaluate the effectiveness of various types of organic acids and a natural acid source, Averrhoa bilimbi (bilimbi fruit) extract, in the chitosan extraction process from Vannamei shrimp shells. The study employed a completely randomized design with a single factor consisting of four acid treatments: acetic acid (AA), citric acid (CA), lactic acid (LA), and bilimbi fruit extract (BE), each replicated three times. The chitosan obtained from each treatment was analyzed for its chemical characteristics and mineral content, and the results were further analyzed using Principal Component Analysis (PCA). The best results were obtained from the citric acid treatment, which produced chitosan with a moisture content of 6.59%, a degree of deacetylation of 91.72%, ash content of 2.68%, and magnesium and calcium contents of 2.56 mg/100g and 0.15 mg/100g (dry basis), respectively. In contrast, the bilimbi extract treatment resulted in an ash content of 41.64%, with magnesium and calcium contents of 1456.52 mg/100g and 4.17 mg/100g (dry basis), indicating that the bilimbi fruit extract still has low demineralization effectiveness.
Sosialisasi CPPOB pada Kelompok Wanita Tani di Desa Lendang Nangka untuk Menunjang Desa Wisata Rina; Meikapasa, Ni Wayan Putu; Isnain , Fuad Sauqi; Naufali, Muhammad Nizhar
Jurnal Ilmiah Pengabdian dan Inovasi Vol. 1 No. 2 (2022): Jurnal Ilmiah Pengabdian dan Inovasi (Desember)
Publisher : Insan Kreasi Media

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (691.321 KB) | DOI: 10.57248/jilpi.v1i2.45

Abstract

One of the important things in organizing a tourist village is the availability of typical snacks or processed food products that can be used as souvenirs for tourists. Especially in Lendang Nangka as one of famous tourist village. The Women Farmers Group (KWT) plays an important role in supporting the availability of processed food products for tourist villages. One of the problems faced by KWT in this village is the limited information regarding good processing of processed food (CPPOB) or Good Manufacturing Process (GMP) so that the products cannot be used as souvenirs. The methods used in the implementation of Community Service (PkM) are surveys, presentations and discussions. The expected output of this activity is that this KWT able to implement CPPOB properly so that it can produce healthy, safe and high quality souvenir products in order to support the existence of the Lendang Nangka tourist village. Through this community service, KWT members become more aware of the importance of implementing CPPOB and easily applied it when processing souvenir products.
Pendampingan Sertifikasi Halal pada Produk Kopi Khas Lombok di PT Beriuk Pacu Jaya Putri, Destiana Adinda; Maharani, Andika Ellena Saufika Hakim; Meikapasa, Ni Wayan Putu; Arzani, Lalu Danu Prima; Naufali, Muhammad Nizhar; Adhamatika, Adhima
Jurnal Ilmiah Pengabdian dan Inovasi Vol. 1 No. 4 (2023): Jurnal Ilmiah Pengabdian dan Inovasi (Juni)
Publisher : Insan Kreasi Media

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57248/jilpi.v1i4.124

Abstract

Halal certification is an effort to protect consumers from consuming non-halal food by providing halal labels on packaging of product. The halal label is one of the requirement that influences decision making by consumers who want to buy the food products especially in Indonesia, one of the country with a high Muslim population. The Community Service Program (PKM) is implemented at coffee processing business actors with the trademark D'Bajangs produced by PT. Beruk Pacu Jaya located in Central Lombok.  The purpose of this activity is to increase the knowledge regarding the importance of Halal Certificatio for Small Micro Enterprise (UMK) and obtain the Halal Certificate. The method used in this activity is the lecture method, discussion and work instruction exercises. The results of this activity were increasing knowledge of the halal quality assurance system and understanding that halal certification is very important for its products. So that public trust in UMK products increases thereby increasing sales. As well as overseeing UMKM PT. Beriuk Pacu Jaya to obtain halal certification for typical Lombok coffee products with the trademark D'Bajangs in the SEHATI22 program initiated by BPJPH.
Co-Authors Adhamatika, Adhima Aminurrahman Dwi Aulia Savitri Fuad Sauqi Isnain Heldiyanti, Rina Hidayatullah, Arbi Husnita Komalasari I Nyoman Switrayana Imam Adriansyah Indah Nalurita Ine Karni Isnain , Fuad Sauqi Kartika Gemma Pravitri Lalu Danu Prima Arzani Maharani, Andika Ellena Saufika Hakim Nurul Hidayah Putri, Destiana Adinda PUTU MEIKAPASA, NI WAYAN Rina Tomi Tri Sujaka