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All Journal Agrointek Planta Tropika EMITTER International Journal of Engineering Technology JITEK (Jurnal Ilmiah Teknosains) Jurnal Ilmu Pangan dan Hasil Pertanian AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian Indonesian Food and Nutrition Progress Jurnal Aplikasi Teknologi Pangan Journal of Dedicators Community Jurnal Kewirausahaan dan Bisnis Jurnal Teknologi Pertanian Andalas Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) International Journal of Advance Tropical Food (IJATF) Journal of Food and Agricultural Product
Umar Hafidz Asy’ari Hasbullah, Umar Hafidz Asy’ari
Universitas PGRI Semarang
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Education Engineering Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Veterinary Other

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Perbedaan Sifat Fisik, Kimia dan Sensoris Tepung Umbi Suweg (Amorphophallus campamulatus BI) pada Fase Dorman dan Vegetatif Hasbullah, Umar Hafidz Asy’ari; Umiyati, Rini
PLANTA TROPIKA: Jurnal Agrosains (Journal of Agro Science) Vol 5, No 2 (2017)
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/pt.2017.066.70-78

Abstract

This study aims to determine ofdifferences in physical, chemical and sensory properties of suweg flour from the dormant and vegetative phases. Physical parameters include yield, edible portion, bulk density, brightness, particle size index, water absorption index and water solubility index. Chemical parameters include the moisture, ash, fat, protein, carbohydrates, starches and sugars reduction. Sensory parameters include hedonic test of color and aroma as well as descriptive test of color and aroma. The results showed that the physical characteristics of flour suweg dormant phase and vegetative phase significantly different at all parameters. Yield, edible portion, bulk density, brightness, particle size index of dorman phase higher than vegetative phase. Chemical characteristics from dormant phase and vegetative phase were significantly different at all parameters, except fat and carbohydrate. Starch contain in dorman phase higher than vegetative phase. But in contrast to the sugar reduction contain. Panellists assess the suweg flour produced from the vegetative phase has a more brown color and smells stronger than the dormant phase so it is less preferred color and aroma. Suweg flour should be selected from the dormant phase. Utilization of flour suweg is recommended for products such as cookies and biscuits that can be grown ingredients to cover the presence of brown and off flavor.
Kandungan Senyawa Saponin pada Daun, Batang dan Umbi Tanaman Binahong (Anredera cordifolia (Ten) Steenis) Hasbullah, Umar Hafidz Asy’ari
PLANTA TROPIKA: Jurnal Agrosains (Journal of Agro Science) Vol 4, No 1 (2016)
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/pt.2016.052.20-24

Abstract

Saponin is one of the bioactive compounds present in plants. Saponin has the benefit of human health. Indonesian has been used binahong (Anredera cordifolia (Ten) Steenis) to medicine. However, empirical evidence regarding the content of saponin in binahong not been revealed. This study aims to determine the qualitative and quantitative content of saponins in plants binahong. The results showed that base on Tin Layer Chromatography (TLC) analysis, saponin content in the leaves, stems and tubers binahong both young and old were positive. Quantification results the young leaves, old leaves, young stems, old stems, young tubers and old tubers: 1.37ìg/mg, 2.36ìg/mg, 1.89ìg/mg, 1.2ìg/mg, 1.55ìg/mg and 1.35ìg/mg respectively. 
PELATIHAN PENGEMASAN PRODUK PANGAN OLAHAN JAGUNG DAN JAHE DI DESA NGOMBAK DAN KALIMARO KECAMATAN KEDUNGJATI GROBOGAN Hasbullah, Umar Hafidz Asy’ari; Rasiman, Rasiman; Hadi, Dwi Prasetyo; Purnomo, Adhy
Jurnal Kewirausahaan dan Bisnis Vol 22, No 12 (2018): Jurnal Kewirausahaan dan Bisnis
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jkb.v22i12.26622

Abstract

Product packaging has an important role in determining consumer acceptance and maintaining product quality. Therefore the packaging training was carried out on women farmer groups (KWT) in Ngombak Village and Kalimaro, Kedungjati District, Grobogan. The implementation of the activity consists of five stages, namely: pretest, delivery of material, practice, discussion and question and answer, and posttest. The results of the activity indicate the success of the transfer of knowledge, and skills to the participants. This can be seen in the increase in the pretest score, where more than 80% of the participants did not know and could not be 100% aware and could do the packaging on the posttest results. The enthusiasm of the participants was very high during the training which was reflected in the atmosphere of interactive and active discussion in practice. Participants have been able to package processed ginger and corn with bottles, aluminum foil and plastic according to the characteristics of the product.
AKTIVITAS ANTIOKSIDAN EKSTRAK BUAH PARIJOTO PADA BERBAGAI PH PENGOLAHAN PANGAN Umar Hafidz Asy'ari Hasbullah; Rizki Bhakti Pertiwi; Isti Nurul Hidayah; Deby Andrianty
AGRISAINTIFIKA: Jurnal Ilmu-Ilmu Pertanian Vol 4, No 2 (2020): Agrisaintifika
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara Sukoharjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v4i2.745

Abstract

Food processing can be done in the pH range from acid to base. This research aims to study the effect of various pH of food processing on antioxidant activity and total phenol extract of Parijoto fruit. Testing was carried out at pH 2, 4, 7, 8, and 10. Analysis of antioxidant activity using the DPPH radical scavenging activity method. Whereas phenol analysis uses the Folin Ciocalteu method. The results showed that the pH difference significantly affected the antioxidant activity and the total phenol extract of Parijoto fruit. Increasing pH causes an increase in antioxidant activity and in line with an increase in total phenol. Application of processing products from parijoto at higher pH will produce antioxidant activity and total phenols which tend to be higher.
Perbandingan Warna Tepung Suweg Fase Dorman dan Vegetatif Secara Instrumental dan Sensoris Umar Hafidz Asy’ari Hasbullah; Rini Umiyati
AGRISAINTIFIKA: Jurnal Ilmu-Ilmu Pertanian Vol 1, No 1 (2017): Agrisaintifika
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara Sukoharjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v1i1.40

Abstract

The color of the flour has an important role because it will happen to the resulting derived product. This study was to compare the color of suweg flour produced from the dormant and vegetative phases in instrumental and sensory. Instruments using Chromameter. Parameters observed from L *, a *, b *, chroma, and hue degrees. Sensory testing uses a rank test of color preferences, brown color and color brightness. The results showed significant differences in L *, a *, b *, and chroma values between dormant and vegetative phase flours. The degree value of hue was not significantly different between the two treatments. Panellists stated 100% liked the color of the dormant flour stage than vegetative.Additionally, the color of the vegetative phase flour was assessed by more than 80% of the panelists claiming to be more brown and more than 90% of the panelists stated darker than dormant. Pearson correlation test results show that there are correlation in some parameter of instrument and sensory. Keywords: suweg flour, color, dormant, vegetative, chroma, hue
REKAYASA TABLET EFFERVESCENT DARI TOMAT DAN DAUN KELOR DENGAN PERBEDAAN RASIO ASAM DAN BASA Umar Hafidz Asy'ari Hasbullah; Finda Evita Marviana; Alpin Hidayatulloh; Tania Widiastuti
AGROINTEK Vol 16, No 1 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i1.12002

Abstract

This study aimed to produce the best formulation in the manufacture of effervescent derived from tomatoes and Moringa leaves with different acid-base ratio treatments. Tomato and Moringa leaves were converted into powdered extracts to be formulated with citric acid, sodium bicarbonate, PVP, mannitol, and aspartame. The ratios of citric acid and sodium bicarbonate as treatments were 3:5, 4:5, and 5:5. The results showed that the formulation with an acid:base ratio (5:5) had the potential to be developed and refined before being commercialized. This formulation was chosen because it has the sensory profile with a sweet, slightly sour and fresh taste profile, the lowest Moringa leaf aroma, the color of the clear solution was slightly green and slightly orange. This formulation was made from a composition of 12.5% tomato extract powder, 7.5% Moringa leaf extract powder, 34% citric acid, 34% sodium bicarbonate, 7.5% mannitol, 3% PVP, and 1.5% aspartame. Tablet was carried out in a room with a temperature of 18℃ with a RH of 45-58%.
PENGEMBANGAN EDIBLE FILM BERBASIS PATI TALAS TERMODIFIKASI SECARA CROSS - LINKING MENGGUNAKAN SODIUM TRIPOLYPHOSPHATE DENGAN PLASTISIZER GLISEROL Ria Ulfiasari; Rini Umiyati; Umar Hafidz Asy'ari Hasbullah
AGROINTEK Vol 15, No 2 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i2.10199

Abstract

Plastic as food packaging had less beneficial properties besides being harmful to health and not environmentally friendly. The use of taro starch based edible film was expected to solve this problem. The purpose of this study was to study the use of taro modified starch with sodium tripolyphosphate (STPP) as crosslinking agent and glycerol as a plasticizer to physical and mechanical characteristics in making edible films.  Experimental design was carried out using differences in concentration of modified starch 3%, 5%, and 7% and glycerol concentrations of 10%, 30%, and 50%. The results showed that the use of modified taro starch and glycerol in the edible film formulation had a good impact on the properties of the film by decreasing the water vapor transmission rate and increasing the solubility of the film.
SENSORY PROPERTIES OF ANALOG COFFEE FROM BANANA PEELS Umar Hafidz Asy'ari Hasbullah; Allikha Bias Mentari; Siti Nur Kholisoh; Taufik Nor Hidayat
AGROINTEK Vol 15, No 2 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i2.6219

Abstract

Banana peel had the potential to be used as analog coffee. The sensory of analog coffee will determine consumer acceptance and potential for production. This research aims to study the effect of banana peel maturity and the length of the oven on the sensory characteristics of banana peel analog coffee. Ripe and unripe Kepok banana peels were dried and then baked in the oven with time variations of 5, 10, and 15 minutes/ 50 gram. Then it was reduced in size and sieved with 60 mesh. The sensory test was used hedonic were performed by untrained panelists and descriptive methods were performed by the first training panelists. The results were showed that the panelists' preference towards color and aroma of analog coffee powder increased with the length of baking time. The preference for ripe banana peel analog coffee was greater than that of unripe banana peel. The panelists' preference for the color, aroma, and taste of brewed analog coffee was increased with longer baking time. The flavor of brewed analog coffee of ripe banana peel was stronger than that of the unripe peel. The most preferred banana peel coffee was ripe banana peel baked at 180°C for 15 minutes. It was showed characteristics of darker color and a stronger aroma of coffee powder. The most preferred brewing analog coffee was that with the darkest color, the coffee's strongest aroma, and the strongest bitter taste.
Production of Robusta Instant Coffee Powder with Variation of Fillers Miftahul Wahidatun Ni’mah; Umar Hafidz Asy'ari Hasbullah; Endang Is Retnowati
AGROINTEK Vol 15, No 3 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i3.10629

Abstract

Instant coffee powder is a downstream product of coffee processing. The purpose of this research was to study the effect of fillers on the physical, chemical, and sensory properties of instant coffee powder. This study was used Robusta coffee which was roasted at medium to dark level. The fillers used were maltodextrin and dextrin. The instant coffee powder was made by crystallization and drying techniques with a cabinet dryer. The results showed that the difference between the two fillers did not affect the physical properties of instant coffee powder such as yield, pH, solubility, brightness (L*), and yellowishness (b*). Meanwhile, the chemical properties of water content showed a significant difference between the two treatments. The sensory properties of the two treatments have a description of the color tends to be bright, slightly brown, the taste was quite bitter, slightly sweet, quite sour, the aftertaste was medium sour, the aftertaste was low in smoke, the aftertaste was quite detectable, the aroma of coffee was medium, slightly sweet, and slightly caramel-flavored. The instant coffee powder has the potential to be developed as a coffee flavoring preparation for food products.
Perbedaan Sifat Fisik, Kimia dan Sensoris Tepung Umbi Suweg (Amorphophallus campamulatus BI) pada Fase Dorman dan Vegetatif Umar Hafidz Asy’ari Hasbullah; Rini Umiyati
PLANTA TROPIKA: Jurnal Agrosains (Journal of Agro Science) Vol 5, No 2 (2017)
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/pt.2017.066.70-78

Abstract

This study aims to determine ofdifferences in physical, chemical and sensory properties of suweg flour from the dormant and vegetative phases. Physical parameters include yield, edible portion, bulk density, brightness, particle size index, water absorption index and water solubility index. Chemical parameters include the moisture, ash, fat, protein, carbohydrates, starches and sugars reduction. Sensory parameters include hedonic test of color and aroma as well as descriptive test of color and aroma. The results showed that the physical characteristics of flour suweg dormant phase and vegetative phase significantly different at all parameters. Yield, edible portion, bulk density, brightness, particle size index of dorman phase higher than vegetative phase. Chemical characteristics from dormant phase and vegetative phase were significantly different at all parameters, except fat and carbohydrate. Starch contain in dorman phase higher than vegetative phase. But in contrast to the sugar reduction contain. Panellists assess the suweg flour produced from the vegetative phase has a more brown color and smells stronger than the dormant phase so it is less preferred color and aroma. Suweg flour should be selected from the dormant phase. Utilization of flour suweg is recommended for products such as cookies and biscuits that can be grown ingredients to cover the presence of brown and off flavor.
Co-Authors Adhy Purnomo Allikha Bias Mentari Allikha Bias Mentari Alpin Hidayatulloh Anggun Desiana Sofa Arief Rakhman Affandi Ayuni Rizma Maulida BUDI SETIADI DARYONO Deby Andrianty Diah Dwi Lestari Dwi Prastiyo Hadi, Dwi Prastiyo Endang Is Retnowati Enny Purwati Nurlaili Fafa Nurdyansyah Finda Evita Marviana Ikha Agustina Setyowulan Ikrar Taruna Syah Isti Nurul Hidayah Laela Nur Rokhmah Latifatus Surayya Marcella Berliana Purnama Marcella Berliana Purnama Miftahul Wahidatun Ni’mah Purnomo, Adhy Rasiman Rasiman Ria Ulfiasari Rizki Bhakti Pertiwi Siti Nur Kholisoh Siti Nur Kholisoh Supriyadi Supriyadi Tania Widiastuti Taufik Nor Hidayat Taufik Nor Hidayat Umiyati, Rini Waliyansyah, Rahmat Robi