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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 AsyÃ¢Â€Â™ari Hasbullah, Umar Hafidz AsyÃ¢Â€Â™ari

Universitas PGRI Semarang

Author-ID : 609086

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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Comparison of Tree Method, Support Vector Machine, Naïve Bayes, and Logistic Regression on Coffee Bean Image Rahmat Robi Waliyansyah; Umar Hafidz Asy'ari Hasbullah
EMITTER International Journal of Engineering Technology Vol 9 No 1 (2021)
Publisher : Politeknik Elektronika Negeri Surabaya (PENS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24003/emitter.v9i1.536

Coffee is one of the many favorite drinks of Indonesians. In Indonesia there are 2 types of coffee, namely Arabica & Robusta. The classification of coffee beans is usually done in a traditional way & depends on the human senses. However, the human senses are often inconsistent, because it depends on the mental or physical condition in question at that time, and only qualitative measures can be determined. In this study, to classify coffee beans is done by digital image processing. The parameters used are texture analysis using the Gray Level Coocurrence Matrix (GLCM) method with 4 features, namely Energy, Correlation, Homogeneity & Contrast. For feature extraction using a classification algorithm, namely Naïve Bayes, Tree, Support Vector Machine (SVM) and Logistic Regression. The evaluation of the coffee bean classification model uses the following parameters: AUC, F1, CA, precision & recall. The dataset used is 29 images of Arabica coffee beans and 29 images of Robusta beans. To test the accuracy of the model using Cross Validation. The results obtained will be evaluated using the confusion Matrix. Based on the results of testing and evaluation of the model, it is obtained that the SVM method is the best with the value of AUC = 1, CA = 0.983, F1 = 0.983, Precision = 0.983 and Recall = 0.983.

Sifat Sensoris Dan Principal Component Analysis Tepung Suweg di Karisidenan Surakarta Umar Hafidz Asy’ari Hasbullah
Jurnal Ilmiah Teknosains Vol 2, No 2/Nov (2016): JiTek
Publisher : Universitas PGRI Semarang

Suweg merupakan komoditas lokal khususnya di Karisidenan Surakarta yang potensial dikembangkan menjadi berbagai produk pangan dan non pangan. Dalam pengolahannya, suweg bisa dibuat menjadi produk antara berupa tepung. Penelitian ini bertujuan untuk mengetahui sifat sensoris tepung suweg dari beberapa kabupaten di Karisidenan Surakarta. Sampel suweg diambil dari Kabupaten Boyolali, Karanganyar, Klaten, Sragen, Sukoharjo dan Wonogiri. Analisis dilakukan dengan uji sensoris secara deskriptif dan hedonic tepung suweg. Hasil menunjukkan bahwa warna tepung suweg yang paling mendekati cerah ialah dari Kabupaten Boyolali, Wonogiri, dan Sragen dengan deskripsi coklat muda hingga coklat cerah dengan nilai yang tidak berbeda nyata. Aroma tepung suweg yang kuat berasal dari Kabupaten Klaten dengan deskripsi aroma cukup kuat hingga kuat yang berbeda nyata dengan sampel lainnya. Tepung suweg yang memiliki nilai kesukaan warna tertinggi dan tidak berbeda nyata ialah dari Kabupaten Boyolali, Sragen dan Wonogiri. Kesukaan aroma tepung suweg tidak berbeda nyata untuk semua sampel. Hasil dari principal component analysis (PCA) menunjukkan bahwa tepung suweg dari Boyolali, Sragen dan Wonogiri dipisahkan dari tepung suweg dari Karanganyar dan Sukoharjo di PC1

Pembuatan Kopi dari Kulit Pisang Kepok (Musa paradisiaca Linn) dan Aktivitas Antioksidannya Allikha Bias Mentari; Siti Nur Kholisoh; Taufik Nor Hidayat; Umar Hafidz Asy'ari Hasbullah
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 3, No 1 (2019)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v3i1.3872

Processing coffee from kepok banana peel is an option in diversifying food preparations and providing non-caffeine coffee. This study aims to study the characteristics of banana peel coffee based on fruit maturity and oven duration. In addition, it also analyzes total phenol and its antioxidant activity. The study design used a factorial randomized design with the first factor of fruit maturity (unripe and ripe) and the second factor of oven length (5, 10, and 15 minutes). Banana skin coffee has a yield ranging from 8.6 to 11.6%. Bulk density ranges from 0.43-0.48g/ml. Water content ranges from 3.9-6.39%. Ash content ranges from 0.92-6.79%. The content of phenol ranges from 0.6 to 2.46 mg PE/g. The coffee phenol content of ripe banana peel is larger than unripe. The longer oven increases the phenol content. IC50 and EC50 decrease with increasing phenol. The antioxidant activity of ripe banana peel coffee is larger than unripe

The Effect of Drinking a Cup of Arabica or Robusta Coffee with Sugar or Bread to Blood Sugar Response and Glycemic Index Umar Hafidz Asy'ari Hasbullah; Fafa Nurdyansyah; Rini Umiyati; Laela Nur Rokhmah
Jurnal Aplikasi Teknologi Pangan Vol 10, No 3 (2021): Agustus 2021
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jatp.9065

The two most widely traded coffee varieties in the world are arabica and robusta. Consumption of these two varieties will increase the intake of bioactive compounds in the human body. However, the influence of consumption of both coffee varieties on blood sugar response and changes in the glycemic index of sugar added when consuming coffee has not been studied. The aim of this research to study the effect of coffee varieties on bioactive compound content, voluntary blood glucose response, and changes in the glycemic index value of sugar when consumed together with coffee. This study was designed with the treatment of arabica and robusta coffee varieties. Coffee roasting was carried out at the level of vienna roasting. Analysis of bioactive compounds was carried out on the content of phenol compounds. Analysis of blood sugar and glycemic index responses using volunteers. Coffee was brewed at a dose of 12 grams per 100 ml of water at 98ᵒC. Sugar added 50 grams. The results showed that arabica contained phenol compounds greater than robusta. It was also prove that consuming coffee can reduce blood glucose response compared to consuming glucose. Decreased blood glucose response of arabica is greater than robusta. Drinking coffee mixed with sugar or with eating bread can reduce the sugar or bread glycemic index value. Decrease in sugar or bread glycemic index value in arabica consumption was greater than robusta. Conclusion, coffee consumption can reduce the response of blood sugar and glycemic index of sugar added to drinks and bread glycemic index because of the content of its bioactive compounds.

PENGARUH KONSENTRASI SUBSTRAT TEPUNG KULIT PISANG KEPOK DAN KECEPATAN PENGADUKAN TERHADAP PERTUMBUHAN Lactobacillus acidophilus Ikha Agustina Setyowulan; Enny Purwati Nurlaili; Fafa Nurdyansyah; Umar Hafidz Asy’ari Hasbullah
Jurnal Teknologi Pertanian Andalas Vol 22, No 2 (2018)
Publisher : Universitas Andalas

Penggunaan tepung kulit pisang sebagai substrat dapat dimanfaatkan sebagai alternatif media fermentasi yang murah untuk menghasilkan asam laktat dengan menggunakan bakteri Lactobacillus acidophilus. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi substrat tepung kulit pisang kepok dan kecepatan pengadukan (agitasi) terhadap pertumbuhan biomassa dan produksi asam laktat pada proses fermentasi asam laktat. Penelitian ini menggunakan rancangan percobaan faktorial dengan dasar Rancangan Acak Lengkap (RAL), dengan perlakuan konsentrasi substrat tepung kulit pisang (3%, 5%, 7%) dan kecepatan pengadukan (100 rpm, 150 rpm). Penelitian dilakukan dengan memproses kulit pisang kepok menjadi tepung melalui proses pengeringan, penggilingan, dan pengayakan. Tepung kulit pisang kemudian dihidrolisis dan difiltrasi. Filtrat digunakan dalam proses fermentasi sebagai substrat bagi pertumbuhan bakteri Lactobacillus acidophilus. Hasil penelitian menunjukkan bahwa tepung kulit pisang kepok menghasilkan rendemen sebanyak 9,37% dengan karakteristik fisik yaitu berwarna coklat kehitaman, beraroma normal, dan berbentuk bubuk. Karakteristik kimia yang dihasilkan meliputi kadar air sebesar 5,99%, pH 5,65, dan total gula sebesar 1,19%. Perlakuan konsentrasi substrat tepung kulit pisang kepok dan kecepatan pengadukan (agitasi) memberikan pengaruh yang nyata terhadap pertumbuhan biomassa sel bakteri Lactobacillus acidophilus, namun tidak berpengaruh nyata terhadap nilai pH, total asam laktat tertitrasi (TAT) dan total gula, sedangkan hasil perlakuan terbaik diperoleh pada perlakuan konsentrasi substrat 5% dan kecepatan pengadukan 100 rpm yang menghasilkan biomassa 3,07 g/l dan total asam laktat tertitrasi 1,05%.

Review of Various Influential Factors in the Production of Robusta Coffee Effervescent Drink Tablets Miftahul Wahidatun Ni’mah; Diah Dwi Lestari; Ayuni Rizma Maulida; Umar Hafidz Asy'ari Hasbullah
International Journal of Advance Tropical Food Vol 3, No 1 (2021): May
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/ijatf.v3i1.9349

Coffee is one of Indonesia's leading plantation commodities, which is ranked third in the world. Currently, coffee-based drinks have become a lifestyle in the millennial era. The high interest in coffee affects the economy of the community. Various efforts were made to further encourage the level of coffee consumption, especially in the form of beverages. On the other hand, it is necessary to diversify the product by highlighting the technology side, such as making effervescent which is easier, more practical, and can be enjoyed directly with cold water. Effervescent is known as a product that can cause gas bubbles as a result of the reaction of acids and bases when dissolved in water. The resulting gas bubbles are carbon dioxide which gives a sparkling effect (a taste sensation like sparkling water). The use of coffee as an effervescent raw material is related to its taste, bioactive compounds, and antioxidants. Coffee extract powder can be made from robusta and arabica coffee roasted at medium level with low-temperature crystallization, spray drying, freeze drying, and vacuum drying. Other materials that need to be added such as acid sources, bases, fillers, and binders can affect the effervescent characteristics such as tablet hardness, moisture content, hygroscopicity, and dissolution time. The recommended composition is citric acid, sodium bicarbonate, dextrin, and PVP (Polyvinilpyrrolydone).

Physical Characteristics of Analog Coffee from Kepok Banana Skin (Musa paradisiaca) Fermented with Lactobacillus plantarum Anggun Desiana Sofa; Fafa Nurdyansyah; Umar Hafidz Asy’ari Hasbullah
International Journal of Advance Tropical Food Vol 1, No 1 (2019)
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/ijatf.v1i1.4934

Kepok banana peel can be used as analog coffee. The use of Lactobacillus plantarum is expected to be able to increase flavor during roasting. This study aims to study the effect of fermentation with L. plantarum and roasting time on physical characteristics and analog coffee preferences. This research uses factorial design with the first factor, fermentation, and non-fermentation, while the second factor is the roasting time of 10, 20, and 30 minutes. Kepok banana skin-fermented with L. plantarum for 4 days at 37°C. Drying banana peels done at a temperature of ±50°C for 24 hours. The roasting is done in 10, 20, and 30 minutes. Then milling and sifting are carried out. The results showed that the longer the roasting would decrease the L* value. Fermentation treatment will reduce the value of L*. The fermentation treatment will increase the panelists' liking for color and appearance.Keywords: analog coffee, kepok banana peel, L. plantarum , fermentation

Perintisan Perpustakaan di Madin Salawiyah Desa Ngombak Kecamatan Kedungjati, Grobogan Rasiman Rasiman; Umar Hafidz Asy'ari Hasbullah; Dwi Prasetyo Hadi; Adhy Purnomo
Journal of Dedicators Community Vol 4, No 1 (2020)
Publisher : Universitas Islam Nahdlatul Ulama Jepara

Madrasah Diniyah (Madin) as one of the non-formal educational institutions that is needed by the community at this time to provide provisions as the successor to the nation. So that the learning process in Madin runs well, various facilities are needed, including the availability of a library. The library is a place to find information sharing knowledge for students (santri). The availability of libraries in Madin Salawiyah, Ngombak Village, Kedungjati Sub-district, can help students form the habit of reading and seeking knowledge for students. Observation results show that: (1) open services are services that give students the opportunity to choose free books to read and take home, (2) closed services namely services that allow participants to visit the library at certain hours, and (3) students Madin Salawiyah showed high enthusiasm to visit the library. The results of dedication to library services can improve the optimization of services to students, scholars, clerics by applying the simplicity of service, responsibility, and convenience. In addition, good library services can have a good impact on library users, such as being able to motivate friends to actively read books, increase knowledge, make it easier to complete the tasks of the clerics and religious teachers. Therefore, the library Madin Salawiyah continues to evaluate the performance and quality of the library in order to create a conducive atmosphere for students in reading.

Copigmentation of Anthocyanin Extract from Parijoto Fruit (Medinilla speciosa) and Its Stability at Different Temperatures and Heating Durations Rizki Bhakti Pertiwi; Umar Hafidz Asy'ari Hasbullah; Arief Rakhman Affandi
Indonesian Food and Nutrition Progress Vol 18, No 2 (2021)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.65771

Parijoto fruit (Medinilla speciosa) has a red color and contains anthocyanins. Anthocyanins have low stability due to the effect of heating. Copigmentation can be applied to improve the stability of anthocyanins. This research aims to study the effect of the anthocyanin extract from parijoto fruit ratio and copigment on anthocyanin concentration and color stability during heating at different temperatures and durations. Anthocyanin copigmentation using tannic acid in a ratio of 1:20 and 1:40 with control without copigmentation (1:0) showed that increasing the tannic acid copigment would increase anthocyanin concentrations and reduce anthocyanin losses due to increased temperature and heating time. The use of 1:40 tannic acid copigment increased anthocyanin concentration by 38%. In addition, increasing the concentration of tannic acid increased the ability of anthocyanins to maintain color retention during heating and increased temperatures. The use of tannic acid at a ratio of 1:40 only decreased color retention by 16%, compared to control (54%) after heating at 75ºC heating for 120 minutes. Copigmentation with tannic acid up to a ratio of 1:40 was able to maintain the stability of the lightness (L*), the reddish value (a*), and the yellowish value (b*) of the anthocyanins. This study showed that this system is potential for food coloring application in the food industry.

Volatile compounds trigger the pleasant strong aroma of new cultivar Gama Melon Parfum during growth and maturation Umar Hafidz Asy'ari Hasbullah; Supriyadi Supriyadi; Budi Setiadi Daryono
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 4, No 1 (2021)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2021.004.01.5

Melon (Cucumis melo L.) cv. Gama Melon Parfum (GMP) is the new cultivar from cross-breeding of Natsuno Omoide (NO3) female parent and Miyamauri (MR5) male with phenotypic characteristics that is prominent such as very strong pleasant aroma when ripe. The physiological characteristics will be changed which have an impact on the formation of volatile compounds during fruit development. Therefore, the profile of strong volatile aroma compounds during fruit development to is critical to be identified. The volatile compounds analysis was performed on fruits harvested at 7, 14, 21, 28, and 35 days after pollination and storage at -20°C. Gas chromatography-mass spectrometry (GC-MS) was used for volatile identification. The results showed some volatile compounds changed during fruit development consisted of 8 esters, 2 alcohols, 1 acid, 3 terpenoids, and 3 hydrocarbons. The profile of volatile compounds was dominated by esters, followed by alcohols and acid respectively. Interestingly, the characteristics of the volatile compounds can differentiate between the ripe stage and unripe stage using principal component analysis. The findings of this study can be used to improve the quality aroma of GMP.

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

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