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All Journal Jurnal Kesehatan Masyarakat Jurnal Pangan dan Agroindustri Animal Production : Indonesian Journal of Animal Production EDUFORTECH Jurnal Pertanian Agros JURNAL ILMIAH PETERNAKAN TERPADU Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat ACCRUALS (Accounting Research Journal of Sutaatmadja) Jurnal Ilmiah Inovasi SOSHUM : Jurnal Sosial dan Humaniora [Journal of Social Sciences and Humanities] Jurnal Living Hadis Jurnal Teknik Kimia Jurnal Pengabdian Kepada Masyarakat (Mediteg) Bulletin of Applied Animal Research Jurnal Ilmiah Ilmu dan Teknologi Rekayasa JASS (Journal of Accounting for Sustainable Society) Jurnal Triton Jurnal Pengabdian Masyarakat Indonesia Industrial Research Workshop and National Seminar Jurnal Teknologi Pengolahan Pertanian Gunung Djati Conference Series Jurnal Ekonomi, Teknologi dan Bisnis Journal of Public Power Journal of Public Jurnal Agroindustri Terapan Indonesia
Nurul Mukminah
Politeknik Negeri Subang
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PENAMBAHAN DAGING IKAN LELE (Clarias Sp) TERHADAP KADAR PROTEIN DAN ORGANOLEPTIK CHIPS IKAN nurul mukminah; Cindy Lestari; Maulina Agustiana
Jurnal Ilmiah Ilmu dan Teknologi Rekayasa Vol 1, No 1 (2018)
Publisher : Jurnal Ilmiah Ilmu dan Teknologi Rekayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31962/jiitr.v1i1.14

Abstract

Fish chips are a fortified snack made from the main ingredients of serelia and fish. The purpose of this study was to improve the nutritional value and recommend the best formulation of catfish (Clarias Sp) chips. Completed Randomized Design method was employed-using three different concentration of meat of catfish treatments: 10%, 20%, and 30% with three repetition. Parameters of experiment were crude protein and hedonic test. Parametric data was analyzed with ANOVA; to distinguish treatment, Duncan was employed; to test non-parametric data, Kruskal-Wallis test was employed. The results showed that the increase of catfish meat percentage had significant effect (P <0,01) on protein content. Organoleptic results of flavor and texture, fish chips with meat of catfish as much as 20% is the preferred formulation by panelists. The recommended formulation of fish meat in the manufacture of fish chips is 20%.
ANALISIS KELAYAKAN USAHA AGROINDUSTRI PAKAN TERNAK KOMPLIT (FEED COMPLETE): STUDI KASUS DI KABUPATEN SUBANG Ferdi Fathurohman; Nurul Mukminah; Rita Purwasih; Enceng Sobari; Wiwik Endah Rahayu; Atika Romalasari; Irna Dwi Destiana
Prosiding Industrial Research Workshop and National Seminar Vol 9 (2018): Industrial Research Workshop and National Seminar
Publisher : Politeknik Negeri Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (822.192 KB) | DOI: 10.35313/irwns.v9i0.1089

Abstract

Pengolahan hijauan makanan ternak dan bahan pakan lainnya menjadi pakan ternak komplit dapat menjadipeluang usaha agroindustri untuk memberikan nilai tambah dari hijauan makanan ternak. Pengolahan hijauanmakanan ternak diwilayah Kabupaten Subang dapat menjadi alternatif untuk meningkatkan pendapatanmasyarakat khususnya peternak. Oleh karena itu maka perlu dilakukan analisis finasial usaha terhadap produkagroindustri hijauan makanan ternak. Penelitian ini bertujuan untuk mengetahui analisis finansial usaha pakanternak komplit. Penelitian ini dilaksanakan di Kabupaten Subang dari bulan Juli sampai dengan September2017. Metode penelitian yang digunakan dalam penelitian ini adalah dengan cara langsung membuat produkagroindustri pakan ternak komplit dan menghitung aspek finansial usahanya. Hasil perhitungan analisisfinansial diperoleh hasil Break Even Point sebesar 1200 kemasan / karung, Net Present Value bernilai positifatau lebih besar dari nol sebesar Rp 110.000.000,- Internal Rate of Return sebesar 45% lebih besar dari nilaiMARR dan suku bunga aktual, Payback Period selama 2.5 tahun tidak melebihi periode usaha yangdirencanakan. B/C Ratio 1.4 yang nilainya lebih besar dari 1. Sehingga dari sisi finansial usaha agroindustrihijauan makanan ternak menjadi pakan ternak komplit layak untuk dijalankan. Analisis sensitivitas yangdilakukan dengan pendekatan pengaruh inflasi sebesar 8.79% tidak berpengaruh terhadap usaha agroindustripakan ternak komplit.
RENDEMEN DAN KARAKTERISTIK FISIK EKSTRAK OLEORESIN DAUN SIRIH HIJAU (Piper betle L.) DENGAN PELARUT HEKSAN Aam Amaliah; Enceng Sobari; Nurul Mukminah
Prosiding Industrial Research Workshop and National Seminar Vol 10 No 1 (2019): Prosiding Industrial Research Workshop and National Seminar
Publisher : Politeknik Negeri Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (538.323 KB) | DOI: 10.35313/irwns.v10i1.1399

Abstract

Tanaman rempah di Indonesia memiliki manfaat dan jumlah yang sangat melimpah. Namun masih sedikit yang memanfaatkan menjadi sebuah produk bernilai. sehingga perlu dilakukan upaya diversifikasi produk dengan pengolahan teknologi modern. Penelitian ini bertujuan menghasilkan produk oleoresin yang berkualitas dan meningkatkan nilai guna bagi produk. Komponen aktif yang terdapat pada daun sirih berfungsi sebagai antioksidan dan antibakteria. Kandungan minyak atsiri pada daun sirih hijau sebesar 4,2 % dimana komponen utamanya terdiri dari betle phenol dan beberapa derivatnya seperti kavikol, kavibetol, alilpirotekol (hidroksikavikol). Adapun senyawa lain seperti ilypirokatekol, mono dan diasetat, larvakrol, euganol, metileter, p-simen, cineol, kariofilen, kadinen, estragol, terpen seskuiterpen, fenilpropan, tanin, karoten, tiamin, riboflavin, asam nikotianat, vitamin C, gula, pati,dan asam amino. Penelitian ini menggunakan metode maserasi dengan pelarut heksan 1 : 8 selama 45 jam 32 menit. Rendemen yang dihasilkan relatif lebih kecil sebesar 2,58 % dari berat kering sebesar 185 g. Hasil tersebut disebabkan kurang tepatnya penggunaan pelarut dan terdapat beberapa hal yang kurang diperhatikan seperti tidak dilakukannya pengadukan dan penambahan pelarut selama ekstraksi berlangsung.
Effect of Egg White Addition on pH, Density, Emulsion Stability and Color of Mayonnaise Fitri Suciati; Nurul Mukminah; Desy Triastuti
JURNAL ILMIAH PETERNAKAN TERPADU Vol 10, No 2 (2022)
Publisher : DEPARTMENT OF ANIMAL HUSBANDRY, FACULTY OF AGRICULTURE, UNIVERSITY OF LAMPUNG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jipt.v10i2.p144-154

Abstract

Mayonnaise can be made with the addition of egg whites, therefore it can increase the use of white egg. This work aimed to study the effect of egg whites addition on pH, density, emulsion stability and the color of mayonnaise. The research design using Completely Randomized Design (CRD) single factor, namely the level addition of egg white which consists of 4 treatments (0%, 5%, 10%, and 15%) with 3 replication. Parameters investigated were pH, density, emulsion stability and the color (brightness (L*), redness color (a*) and yellowness color (b*)) of mayonnaise. The data obtained was analyzed with ANOVA at α = 5%, and If there was a significant difference, the continue with the Dunnet test. The research result showed there were significant difference (P<0,05) in egg white level addition on the pH and brightness of the mayonnaise and did not significantly affect the density, emulsion stability, reddness, and yelloness color.
KADAR LEMAK DAN SENSORI SOSIS AYAM DENGAN PENAMBAHAN KULIT BUAH NAGA MERAH (Hylocereus polyrhizus) YANG BERBEDA Nurul Mukminah; Ferdi Fathurohman
Jurnal Teknologi Pengolahan Pertanian Vol 1, No 1 (2019): Jurnal Teknologi Pengolahan Pertanian
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jtpp.v1i1.1506

Abstract

Red dragon fruit peels contain potential substances and are very useful including pectin 10.79%, 69.30% total fiber food, 0.25% fat and betacyanin pigment of 150.46 mg / 100 g). Low fat content and betacyanin which can be a natural coloring of low fat foods. The purpose of this study was to determine the effect of adding red dragon fruit peel paste to fat content and sensory. The main ingredients used in this study are chicken meat, mocaf flour, isolate protein, red dragon fruit peels paste, vegetable oil, egg whites, herbs and shells. This study uses a completely randomized design with 3 treatments and 3 replications. The treatment given is the addition of red dragon fruit peel paste 0%, 5% and 10%. Research data were analyzed using analysis of variance (ANOVA) with a significance level of 5%. Variables observed were fat content and sensory tests (color, taste, aroma, texture and suppleness) of 28 panelists. The results showed that the fat content of chicken sausage with adding red dragon fruit peel paste 0% (8.51%), 5% (8.21%) and 10% (7.39%). Provision of red dragon fruit peel paste 10% has a significant effect (P <0.05) on the reduction of chicken sausage fat content. Treatment 10% had a significant effect (P <0.05) on color, texture and suppleness, but no significant effect (P> 0.05) on taste and aroma. The results of the panelist's assessment of the chicken sausage 10% treatment ie the panelists liked the taste, color, aroma, suppleness and texture of the panelists quite like. Keywords: chicken sausage; fat level; organoleptic test; red dragon fruit peels. 
Pengaruh Konsentrasi Gula Terhadap Karakteristik Kimia dan Organoleptik Selai Carica (Carica pubescens l.) Nurul Mukminah; Hilya Azzahra; Ferdi Fathurohman
EDUFORTECH Vol 7, No 2
Publisher : Program Studi Pendidikan Teknologi Agroindustri, UPI (Universitas Pendidikan Indonesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/edufortech.v7i2.51335

Abstract

Carica (Carica pubescens L) merupakan buah khas kabupaten Wonosobo. Pengolahan carica menjadi selai buah secara umum menggunakan tambahan gula untuk memperpanjang umur simpan. Tujuan penelitian adalah untuk mengetahui pengaruh penambahan gula pasir yang berbeda terhadap kadar Total Padatan Terlarut (TPT), kadar air, aktivitas air (aw) dan nilai sensori serta menentukan konsentrasi gula pasir terbaik pada selai carica. Rancangan percobaan penelitian menggunakan RAL (Rancangan Acak Lengkap) dengan 3 perlakuan konsentrasi gula pasir yaitu P1 (40%), P2 (50%) dan P3 (60%) dengan 3 kali ulangan. Parameter pengujian yang dilakukan yaitu kandungan TPT, kadar air, aktivitas air (aw) dan uji hedonik dengan 20 panelis agak terlatih. Pengamatan hedonik meliputi aroma, rasa, tekstur, warna dan daya oles. Data yang diperoleh dianalisis menggunakan statistik one way ANOVA, dan dilanjutkan uji DNMRT taraf signifikan 5%. Hasil pengamatan menunjukkan bahwa konsentrasi gula pasir yang berbeda berpengaruh nyata (P0.05) terhadap karakteristik TPT, kadar air dan aktivitas air (aw) namun tidak berpengaruh nyata (P0.05) terhadap sensori selai carica. Penambahan gula pasir terbaik pada selai carica adalah P2 (50%).
THE EFFECT OF ALOE VERA GEL EDIBLE COATING AND GLYCEROL ON THE PHYSICOCHEMICAL CHARACTERISTICS OF RED GRAPES (Vitis vinifera L.) Irna Dwi Destiana; Zulfa Nur Anisa; Nurul Mukminah
Jurnal Pangan dan Agroindustri Vol. 9 No. 3: July 2021
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2021.009.03.7

Abstract

Red grape (Vitis vinifera L.) is easy to get perishable and wrinkles/wilt, brown in color, and soft fruit flesh. one of the benefits of edible coating is that it can protect products from microbiological damage. The ability of aloe vera as an antimicrobial can be a potential ingredient for making edible coatings,. Besides, the use of aloe vera as an edible coating is also very easy and affordable (cheap). The purposes of this study are to determine the effect of glycerol addition and the best treatment of aloe vera edible coating on the quality of the red grape. The experiment used a completely randomized design (CRD) as an experimental design with 4 treatment factors, namely the concentration of glycerol (P1=0%, P2=3%, P3=5%, P4=7%). Each concentration was repeated three times. The parameters observed were physicochemical characteristics (weight reduction, pH, total titrated acid), hedonic quality test (color, aroma, texture). The results showed that the treatment of 3% glycerol was the best treatment since it could maintain the condition of the fruit well during storage, especially weight reduction, aromas, and textures. Parameters that highly affect the quality of red grapes are texture and weight loss.
Pemurnian minyak jelantah menggunakan adsorben cangkang telur Avicha Azizanie; Irna Dwi Destiana; Nurul Mukminah
Jurnal Teknik Kimia Vol 29 No 2 (2023): Jurnal Teknik Kimia
Publisher : Chemical Engineering Department, Faculty of Engineering, Universitas Sriwijaya in collaboration with Asosiasi Pendidikan Tinggi Teknik Kimia Indonesia (APTEKIM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/jtk.v29i2.1417

Abstract

Salah satu cara memperbaiki kualitas minyak jelantah adalah dengan pemurnian menggunakan adsorben. Cangkang telur mengandung kalsium karbonat yang dapat digunakan sebagai adsorben. Tujuan penelitian ini untuk mengetahui pengaruh perbedaan antara cangkang telur ayam, telur bebek, dan telur puyuh sebagai adsorben terhadap karakteristik kimia, warna dan kekeruhan, serta menentukan jenis cangkang telur sebagai adsorben terbaik. Pelaksanaan penelitian terdiri dari pembuatan adsorben, pemurnian minyak jelantah dan pengujian mutu. Penelitian menggunakan Rancangan Acak Lengkap (RAL) 1 faktor (jenis cangkang telur yang berbeda) yaitu, P1 (cangkang telur ayam), P2 (cangkang telur bebek), dan P3 (cangkang telur puyuh) dengan 3 kali pengulangan. Data yang diperoleh diolah menggunakan Metode One way ANOVA, dilanjut dengan Uji Duncan Multiple Range Test (DMRT) pada taraf signifikansi 5 %. Hasil penelitian menunjukan bahwa penambahan adsorben cangkang telur berpengaruh nyata terhadap karakteristik kimia pada bilangan iodin dan bilangan peroksida serta karakteristik warna. Karakteristik kimia terbaik adalah P1 (cangkang telur ayam) dengan bilangan peroksida (20,29 mek O2/kg), bilangan iodin (51), dan pH (7,87). P3 (cangkang telur puyuh) memiliki perubahan warna paling baik yaitu lebih terang dibandingkan P0 (minyak kontrol). Perbedaan jenis cangkang telur tidak memberikan pengaruh signifikan pada bilangan asam, kadar asam lemak bebas, dan kekeruhan.
The Influence Of Food Quality Improvement Assistance On Increasing The Welfare Of People's Farmers Ferdi Fathurohman; Nurul Mukminah; Wiwik Endah Rahayu; Hanik Atus Sangadah
Jurnal Ekonomi Teknologi dan Bisnis (JETBIS) Vol. 2 No. 4 (2023): JETBIS : Journal Of Economics, Technology and Business
Publisher : Al-Makki Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57185/jetbis.v2i4.60

Abstract

Feed is a very important factor in the world of animal husbandry. Subang Regency is one of the beef cattle breeding centers in West Java and even in Indonesia and occupies the top 5 beef cattle populations in Indonesia. In Subang Regency, 1,500 families depend on beef cattle and other livestock businesses for their income, with an average of 3 to 4 livestock per family. but breeders in Subang Regency only focus on conventional livestock production processes and have not touched modern livestock. so that the level of welfare of farmers in Subang Regency is still not optimal. The biggest cost for livestock in Subang Regency is still the high price of concentrate and forage feed. This research aims to increase the knowledge of beef cattle breeders through counseling and coaching regarding the management of beef cattle in terms of improving the quality of feed so that it has added value. The research was carried out in Cibogo District, Subang Regency from July to November 2022 using the focus group discussion, training and monev methods. The results of this study are that the feed problem at the smallholder farmer level is the poor quality of the feed due to the lack of knowledge of breeders on how to process and store feed. Processing and storage are applied at the farmer level, namely storing forage fodder using the silage method and increasing knowledge of feed management. Breeders who are members of a group of beef cattle and are able to develop institutional management with standards for the production and management of feed in the group. There is a positive and significant influence between the provision of assistance in making feed on increasing the welfare of farmers.
Karakteristik Mutu dan Organoleptik Yoghurt Sari Beras Merah (Oryza nivara L.) dengan Variasi Penambahan Susu Skim Nurul Mukminah; Desy Triastuti; Winda Rahayu
Gunung Djati Conference Series Vol. 33 (2023): Seminar Nasional Pertanian 2023
Publisher : UIN Sunan Gunung Djati Bandung

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

Abstract

Yoghurt sari beras merah merupakan non-dairy yogurt, sehingga dalam pembuatannya memerlukan tambahan susu skim sebagai sumber laktosa bagi bakteri asam laktat. Tujuan penelitian ini untuk mengetahui pengaruh variasi penambahan susu skim terhadap karakteristik mutu dan organoleptik yoghurt sari beras merah. Rancangan percobaan menggunakan Rancangan Acak Lengkap (RAL) dengan 3 perlakuan variasi penambahan susu skim (5, 10, dan 15%) dan 3 ulangan. Parameter yang diamati yaitu karakteristik mutu (nilai pH, total padatan terlarut, kadar asam laktat dan kadar protein) dan organoleptik (warna, aroma, rasa, tekstur dan kekentalan). Data diolah menggunakan ANOVA pada taraf signifikansi 5% dan apabila berbeda nyata dilanjutkan menggunakan DMRT. Variasi penambahan susu skim menurunkan nilai pH, namun meningkatkan total padatan terlarut, kadar asam laktat, serta kadar protein yoghurt. Secara keseluruhan variasi penambahan susu skim tidak mempengaruhi organoleptik yoghurt sari beras merah. Penambahan susu skim sebesar 15% memberikan hasil terbaik dengan nilai pH 4,4, total padatan terlarut 17°brix telah memenuhi syarat mutu SNI, sedangkan kadar asam laktat dan protein belum memenuhi standar, serta secara organoleptik (warna, aroma, rasa, tekstur, dan kekentalan) agak disukai panelis
Co-Authors Aam Amaliah Afifah Nurzakiah Akbar Djiwanggoro Annisa Nur Afifah Atika Romalasari Avicha Azizanie Cindy Lestari Desy Triastuti Dina Fitriana EDY RIANTO Enceng Sobari, Enceng Endang Purbowati Fathurohman, Ferdi Firda Amaliyah Rohmah Fitri Suciati Fitriana, Dina Hanik Atus Sangadah Hilya Azzahra Maulina Agustiana Muhammad Zaky Aulia Putri Citra Pratiwi Ridwan Baharta Ridwan Bahata Rita Purwasih Safitri, Laras Sirly Salharika Kurnia Amareti Syamsulhuda BM VG Tinuk Istiarti Winda Rahayu Wiwik Endah Rahayu Wiwik Endah Rahayu Yudianto, Oyok Zulfa Nur Anisa ‪Irna Dwi Destiana