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All Journal Jurnal Ilmu Pertanian Indonesia AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Journal of Research Applications in Community Services Jurnal Ilmiah Pangan Halal
Taufikkilah Romadhon
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Medicine & Pharmacology Public Health Social Sciences Other

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Ekstrak Bawang Dayak Penghambat Pertumbuhan Escherichia coli dan Staphylococcus aureus pada Daging Ayam Taufikkilah Romadhon; Winiati Pudji Rahayu; Harsi Dewantari Kusumanigrum
Jurnal Ilmu Pertanian Indonesia Vol. 28 No. 3 (2023): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.28.3.504

Abstract

Microbial contamination on chicken meat can be inhibited by applying natural antimicrobials. Dayak onions (Eleutherine palmifolia (L.) Merr.) are reported to inhibit the growth of Escherichia coli and Staphylococcus aureus. This study aims to confirm and apply dayak onion extract (EBD) as an antimicrobial in fresh chicken meat. The observation parameters were the microbiological quality and physical properties of chicken meat after inoculation with E. coli and S. aureus and dipped in EBD solution with concentrations of 0, 3.0, 9.0, and 15.0 mg/mL for E. coli, and 0, 2.5, 7.5, and 12.5 mg/mL for S. aureus. The results showed that EBD-70% ethanol showed better bacterial inhibition than EBD-96% ethanol. Inhibition for both microbes can be achieved by concentrations of 3.0 and 2.5 mg/mL EBD, as visually observed in liquid media. Concentrations of 15.0 and 12.5 mg/mL showed significant results in reducing the total microbes of both types in chicken meat after 12 hours of room temperature storage (28±2°C) and 9 days of refrigerator storage (5±1°C). A combined application of 15.0 and 12.5 mg/mL EBD and refrigerator temperature can be recommended to reduce total E. coli and S. aureus and maintain the Aw and pH of the chicken meat. Keywords: antimicrobial, chicken meat, dayak onion extract, Escherichia coli, Staphylococcus aureus
Optimalisasi Pengolahan Cabai: Pelatihan Produksi Abon Dan Minyak Cabai Untuk Meningkatkan Nilai Jual Dan Daya Saing Produk Romadhon, Taufikkilah; Alvianto, Dikianur; Rahayu, Lisa Fitri; Rohmah, Miftalhur
Journal of Research Applications in Community Service Vol. 4 No. 2 (2025): Journal of Research Applications in Community Service
Publisher : Universitas Nahdlatul Ulama Sunan Giri Bojonegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32665/jarcoms.v4i2.4224

Abstract

Kondisi geografis Kabupaten Kutai Barat berdampak kepada pasokan bahan baku khusunya komoditas pertanian dari atau yang akan menuju ke Kutai Barat seperti kualitas, kuantitas serta harga. Pemanfaatan bahan baku lokal sektor pertanian menjadi suatu produk dapat menekan fluktualisasi harga, mempertahankan kualitas serta kuantitas produk hasil pertanian. Tujuan pelatihan ini yaitu untuk meningkatkan pengetahuan dan keterampilan di bidang pengolahan hasil pertanian, peningkatan kapasistas kewirausahaan dan penguatan komunitas pemuda dan ibu PKK (Pemberdayaan Kesejahteraan Keluarga) Desa Mencimai, Kabupaten Kutai Barat. Pelaksanaan kegiatan berupa penyampaian materi dan praktik pengolahan. Pada praktik pengolahan berupa pengolahan abon dan minyak cabai serta tahap pengemasan, pelabelan dan teknik foto pada produk. Kegiatan pelatihan pengolahan komoditas cabai menjadi produk olahan cabai yang siap konsumsi dan siap jual diukur dengan menggunakan indikator sebelum dan sesudah pelaksanaan kegiatan. Pengukuran indikator didasarkan pada pengetahuan dan keterampilan para peserta selama kegiatan dan terhadap rencana jangka panjang. Kegiatan pelatihan memberikan dampak positif terhadap peningkatan pengetahuan dan keterampilan para peserta sasaran. Hal tersebut ditunjukkan dari proses pengolahan yang menerapkan sistem sanitasi dan hygiene dengan baik meskipun dilakukan secara sederhana dan hasil produk yang dibuat juga telah memenuhi standar layak konsumsi berdasarkan uji organoleptik yang dilakukan.
Fermentation Characteristics and Sensory Evaluation of Durian Yoghurt as a Synbiotic with Skim Milk and Sugar Formulations: English Romadhon, Taufikkilah; Emmawati, Aswita; Marwati, Marwati; Yuliani, Yuliani; Rahmawati, Rini; Martati, Martati
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i2.724

Abstract

Synbiotic products are a combination of probiotics and prebiotics in food that work synergistically to enhance the survival of beneficial microbes and provide greater health benefits. Durian contains simple sugars, dietary fiber, and oligosaccharides that can be utilized by probiotics as a nutrient source for their growth. This study aims to evaluate the potential of durian (Durio zibethinus) as a prebiotic ingredient in the formulation of synbiotic yoghurt by observing its effects on fermentation characteristics, including microbiological, chemical, and sensory properties, when combined with different concentrations of skim milk and sugar (0%, 5%, and 10%). Total bacteria, lactic acid bacteria (LAB), and titratable acidity increased, while the pH value of the product decreased during the fermentation process. The addition of skim milk and sugar influenced the sensory profile of the product, with the best treatment observed in skim milk and sugar 5% (P8), ba Synbiotic products are a combination of probiotics and prebiotics in food that work synergistically to enhance the survival of beneficial microbes and provide greater health benefits. Durian contains simple sugars, dietary fiber, and oligosaccharides that probiotics can utilize as a nutrient source for their growth. This study aims to evaluate the potential of durian (Durio zibethinus) as a prebiotic ingredient in the formulation of synbiotic yoghurt by observing its effects on fermentation characteristics, including microbiological, chemical, and sensory properties, when combined with different concentrations of skim milk and sugar (0%, 5%, and 10%). Total bacteria, lactic acid bacteria (LAB), and titratable acidity increased, while the pH value of the product decreased during the fermentation process. The addition of skim milk and sugar influenced the sensory profile of the product, with the best treatment observed in skim milk and sugar 5% (P8), based on hedonic scores for aroma, texture, and taste of the yoghurt after 24 hours of fermentation. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3: Good Health and Well-beingSDG 9: Industry, Innovation, and InfrastructureSDG 12:  Responsible Consumption and ProductionSDG 13: Climate Actionased on hedonic scores for aroma, texture, and taste of the yoghurt after 24 hours of fermentation.
Karakteristik Petis berdasarkan Bahan Baku dan Penambahan Bahan Pangan yang Berbeda: Artikel review Romadhon, Taufikkilah; Khoirina, Adhian Dini; Alvianto, Dikianur; Rahayu, Lisa Fitri Rahayu; Purba, Nova Solina; Muzdalifah, Nuzlul
Jurnal Ilmiah Pangan Halal Vol. 7 No. 2 (2025): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v7i2.18932

Abstract

The aim of this article is to review the effects of processing methods, raw materials, and food additives on the quality of petis. The method used in this study is a literature review by collecting and analyzing data from relevant national and international journals. The results indicate that thermal processing, particularly temperature and cooking duration, significantly influence the chemical and sensory quality of petis, including protein content, moisture level, taste, aroma, and texture. The choice of raw materials also affects the final product, with shrimp broth producing the highest protein content. Additionally, food additives such as flour serve as thickeners that impact the sensory properties, especially texture. Wheat flour has been reported to provide the best effect in improving both texture and protein levels in petis. Furthermore, the use of sugars—such as palm sugar and liquid sugars—contributes to the characteristic taste and color of petis through caramelization and Maillard reactions. Product innovation, such as the development of instant or powdered petis, is also being explored to extend shelf life and enhance convenience. A proper combination of processing techniques, raw materials, and food additives is essential for producing high-quality petis.
Co-Authors Alvianto, Dikianur Emmawati, Aswita Harsi D. Kusumaningrum Khoirina, Adhian Dini Khoirina Martati Martati Marwati - Muzdalifah, Nuzlul Purba, Nova Solina Rahayu, Lisa Fitri Rini Rahmawati, Rini Rohmah, Miftalhur Winiati Pudji Rahayu Yuliani Yuliani