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All Journal Jurnal Konstruksia Jurnal Jendela Hukum Jurnal Penelitian Ekonomi dan Bisnis Media Trend: Berkala Kajian Ekonomi dan Studi Pembangunan Pro Food SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Rekayasa Konstruksi Mekanika Sipil Jurnal Pro Hukum : Jurnal Penelitian Bidang Hukum Universitas Gresik Journal of Humanities and Social Studies Jurnal Samudra Ekonomi dan Bisnis JURNAL SAINTIS LOYALITAS: Jurnal Pengabdian Kepada Masyarakat Diklat Review : Jurnal manajemen pendidikan dan pelatihan Dinasti International Journal of Management Science Inersia : Jurnal Teknik Sipil Lisan An Nathiq : Jurnal Bahasa dan Pendidikan Bahasa Arab Dinasti International Journal of Digital Business Management INCARE Al-Fusha : Arabic Language Education Journal Jurnal Riset dan Inovasi Pembelajaran Jurnal Abdiraja Journal Corner of Education, Linguistics, and Literature Rengganis Jurnal Pengabdian Masyarakat International Journal of Regional Innovation Agroteksos Jurnal Pengabdian Masyarakat : Pemberdayaan, Inovasi dan Perubahan KNOWLEDGE: Jurnal Inovasi Hasil Penelitian dan Pengembangan Journal of Scientific Research, Education, and Technology Fleksibel: Jurnal Pengabdian Kepada Masyarakat Innovative: Journal Of Social Science Research Jurnal Teknologi dan Mutu Pangan Jurnal Pendidikan Islam Intisari: Jurnal Inovasi Pengabdian Masyarakat Rausyan Fikri Journal of Islamic Studies Jurnal Studi Manajemen Bisnis Jurnal Ilmiah Bisnis dan Ekonomi Asia (Jibeka) An-Nuqthah As-sunniyyah PANDALUNGAN : Jurnal Pengabdian kepada Masyarakat International Journal of Technology and Education Research
Zainuri Zainuri, Zainuri
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Journal : Pro Food

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Pendugaan Umur Simpan Kopi Bubuk Robusta Desa Pakuan Menggunakan Model Arrhenius Nofrida, Rini; Zainuri, Zainuri; Utama, Qabul Dinanta; Afriansyah, Dilla; Rahayu, Novia; Anggraini, Ines Marisya Dwi; Pertiwi, Made Gendis Putri
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.v10i2.485

Abstract

Nusa Tenggara Barat adalah salah satu wilayah penghasil kopi, terutama kopi robusta. Salah satu sentra produksi kopi di NTB adalah Dusun Kumbi, Desa Pakuan, Kecamatan Narmada, Kabupaten Lombok Barat. Produk kopi bubuk dari Desa Pakuan telah dikemas menggunakan plastik PolyPropylene (PP), namun umur simpan kopi tersebut belum diketahui. Penelitian ini bertujuan untuk memperkirakan umur simpan kopi robusta dari Desa Pakuan serta menentukan suhu penyimpanan optimal agar kopi bubuk robusta memiliki umur simpan lebih panjang. Penentuan umur simpan dilakukan dengan metode Accelerated Shelf-Life Testing (ASLT) menggunakan model Arrhenius. Kopi disimpan pada suhu 20°C, 30°C, dan 40°C dalam kemasan plastik PP selama 5 minggu, dan pengujian kadar air dilakukan setiap minggu. Data kadar air yang diperoleh diolah menggunakan model Arrhenius. Penelitian ini merekomendasikan penyimpanan kopi bubuk pada suhu 20°C dengan kemasan plastik PP untuk masa simpan lebih lama. Berdasarkan estimasi, umur simpan produk kopi bubuk pada suhu 20°C dalam kemasan plastik PP adalah 89,88 minggu atau 1 Tahun 8 Bulan.
PENDUGAAN UMUR SIMPAN BIJI KOPI ROBUSTA DENGAN PENDEKATAN KADAR AIR KRITIS Pertiwi, Made Gendis Putri; Nofrida, Rini; Anggraini, Ines Marisya Dwi; Afriansyah, Dilla; Rahayu, Olivia; Zainuri, Zainuri; Rahayu, Novia; Utama, Qabul Dinanta
Pro Food Vol. 10 No. 1 (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.v10i1.362

Abstract

Post-harvest handling techniques on coffee beans determine the quality of coffee beans in terms of physical, sensory, and microbiological quality. Drying and storage are two critical points that play an important role in determining the water content in green beans. This study aimed to predict the shelf life of green bean stored using critical moisture content approach. The green beans stored at various humidity (RH 32%, 56%, 68%, 75%, 84%). Furthermore, sample was determinated the critical moisture content, equilibrium moisture content, and estimation of shelf life. The Accelerated Shelf Life Test (ASLT) method with the critical moisture content approach was used to predict the shelf life of robusta green coffee beans. The results showed that the critical moisture content value of coffee beans was 0.147 g H2O/g solid and the equilibrium moisture content was reached on day 10. The Guggenheim-Anderson-de Boer (GAB) mathematical model is closest to the experimental conditions so it was chosen to be used in determining the Aw value when the critical moisture content is reached. Based on the calculation results, the shelf life of coffee with metallized plastic packaging is 11.3 months at 68% RH.
Pengaruh Rasio MOCAF dan Tepung Porang Terhadap Mutu Kimia dan Organoleptik Nugget Ikan Tenggiri Rasyda, Riezka Zuhriatika; Zainuri, Zainuri; Werdiningsih, Wiharyani
Pro Food Vol. 10 No. 1 (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.v10i1.366

Abstract

Spanish mackerel (Scomberomorus commerson) nuggets are processed products from highly nutritious mackerel fish, with additional fillers, binders, and seasonings. The type and concentration of fillers and binders could influence the quality of spanish mackerel nuggets. The aim of this study was to determine the best ratio of MOCAF and porang flour that can produce spanish mackerel nuggets that meet SNI 7758:2013 requirements and are liked by panelists. The experimental design used in this study was a Completely Randomized Design consisting of 1 factor (ratio of MOCAF and porang flour) with five treatment levels, namely P1 (30%: 0%), P2 (29.5%: 0.5%), P3 (29%: 1%), P4 (28.5%: 1.5%) and P5 (28%: 2%), and replicated four times. The parameters observed were moisture content, ash content, protein content and organoleptic (hedonic color, aroma, taste, and texture). The data obtained were analyzed at a 5% significant level by analysis of variance (ANOVA) and further tested using the Duncan Test for significantly different effects. The results showed that MOCAF and porang flour ratio significantly affected the moisture content and texture hedonic, but did not affect the ash content, protein content, color hedonics, aroma hedonics, and taste hedonics of spanish mackerel nugget. Moisture content, ash content, and protein content of all treatments have met SNI 7758:2013 requirements. The treatment with MOCAF and porang flour ratio of 28.5%:1.5% with 52.91% (ww) moisture content, 1.26% (ww) ash content and 15.28% (ww) protein content produced spanish mackerel nuggets that were most favored by panelists, thus concluded as the best treatment.
Pengaruh Lama Pengeringan Terhadap Sifat Kimia dan Fisik Daun Salam (Syzgium polyanthum) Anggraini, Ines Marisya Dwi; Mulachela, Fathiyah; Zainuri, Zainuri; Handito, Dody
Pro Food Vol. 10 No. 1 (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.v10i1.392

Abstract

Bay leaves (Syzygium polyanthum) is a spice plant from Indonesia which can be used for various medical and non-medical purposes. Bay leaves contain various bioactive compounds. the shelf life of bay leaves can be extend by drying method. The drying process can damage the nutritional content of post-harvest products, especially bioactive components. The aim of this research was to analyze the effect of drying time using the oven method on the chemical and physical properties of bay leaves. Drying was carried out using an oven equipped with a blower with a temperature for all treatments of 50 oC and drying time of 50 minutes, 70 minutes, 90 minutes, 110 minutes, 130 minutes and 150 minutes. The parameters observed in this research were antioxidant activity, water content, ash content, color and yield of dried bay leaves. The observation data was analyzed for diversity (Analysis of Variance) with a significance level of 5% using Costat software. If there is a real difference between treatments, then it is tested further using the Difference in Tendency test or Orthogonal Polynomial Method (MOP) at the 5% level. The length of drying time had a significantly different effect on antioxidant activity, water content and yield, but was not significantly different on ash content and color. The longer the drying time, the lower the antioxidant activity, water content and yield of bay leaves.
Co-Authors Abdillah, Moh. Firman Afrialdi, Afrialdi Agus Luthfi Ahmad Roziq Aima, Muhammad Havidz Akhmad Zaeni Ali Iqbal, Muhammad Amijaya, Rachmania Nurul Fitriya Aminullah Aminullah, Aminullah Anggraeni, Ines Marisya Dwi Anggraini, Ines Marisya Dwi Anisa, Aliva Arsyi, Elmia Kharisma Aslamiyah, Nurul Aswandi, Zaniar Aunul Kafi, Fina Baiq Harly Widayanti Bambang Ferianto Tjahyo Kuntjoro Dewi, Nuriana Rahmani Dian Novita Dilla Afriansyah Dody Handito, Dody Fadrizal Lubis Fitridawati Soehardi, Fitridawati Furoidah, Asni Havidz Aima, Muhammad Hayati Hayati Hendri Rahmad, Hendri Hendri Rahmat, Hendri Herfina Herfina Herman Cahyo Diartho Huswatun Hasanah I Ketut Budastra, I Ketut Imam Bukhori Imam Wahyudi Indrawan, Imam Wahyudi Imamudin, Ilham Istriawan, Budi Jannah, Hilmi Mufidah Afiyatul Joko Utomo Kartono , Kertati Sumekar Khoerunnisa, Yulia Kurniawati, Septi Kurratul Aini, Kurratul Mangolo, Ewendi W. Mannan, Ahmad Mizan Rosyadi Abdul Jalil Maya Puspitasari, Febriana Miftahul Munir, Miftahul Moehammad Fathorrazi Muhlisin Muhlisin Mulachela, Fathiyah Mustofa Mustofa Nabiilah, Alaikin Nikmah, Yuliatun Novia Rahayu Nuril Hidayati, Syarifa Nuswantoro, Suwardi Ilham Aji Oktavani, Zudella Tria Pambudi, Haris Paramartha, Dewa Nyoman Adi Pebriani, Henni Pertiwi, Made Gendis Putri Pratiwi, Anisa Purba, Willy Frenky Qabul Dinanta Utama Rachmania Nurul Fitri Amijaya Rahayu, Olivia Rahmdanti, Alifa Putri Rasyda, Riezka Zuhriatika Rini Nofrida Rizky, Valent Debora Prima Rosyadi Abdul Jalil Mannan, Ahmad Mizan Ruhaeni, Ruhaeni Salisah, Zahrotus Setyaningsih, Sri Shanti Wahyuni Megasari Shofiatul Azmi Siti Nurjanah Sjaifurrachman Sjaifurrachman Sukmono, Edhi Pandu Surip, Ngadino Suryaningsih Suryaningsih Taslim Sjah, Taslim Tri Isti Rahayu, Tri Isti Utama, Qabul Dinata V, Sebastiana Viphindrartin, Sebastiana W, Regina Niken Wahyu Prianto, Fajar Walid Walid, Walid Widyanto, Zainal Widyanuri, Noventya Wiharyani Werdiningsih Wilantari, Regina Niken Wirawan, Tjuk Yanti, Gusneli Yasin, Mohammed Zeqi Yesica Marcelina Romauli Sinaga Yusuf, Aulia Islamiati