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All Journal JURNAL ENGGANO Jurnal Agrotek UMMat Jurnal Ilmu Kelautan Kepulauan Bioma : Jurnal Biologi dan Pembelajaran Biologi Jurnal Lemuru : Jurnal Ilmu Perikanan dan Kelautan Indonesia PRIMA: Journal of Community Empowering and Services JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) BERNAS: Jurnal Pengabdian Kepada Masyarakat Jurnal Abdimas Bina Bangsa Journal of Science Technology (JoSTec) JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Logic : Jurnal Rancang Bangun Dan Teknologi INTERNATIONAL JOURNAL OF ECONOMIC LITERATURE International Journal of Social and Education (INJOSEDU) Prosiding Seminar Nasional Indonesia Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Megandhi Gusti Wardhana
Universitas PGRI Banyuwangi, Indonesia
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mathematics Mechanical Engineering Neuroscience Nursing Public Health Social Sciences Veterinary Other

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Journal : Jurnal Agrotek UMMat

 1 
ANALISIS KARAKTERISTIK KANDUNGAN KOPI BENING (CLEAR COFFEE) KABUPATEN BANYUWANGI Megandhi Gusti Wardhana; M. Sabiq Irwan
Jurnal Agrotek Ummat Vol 7, No 2 (2020): October 2020
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v7i2.2956

Abstract

This research aims to find out the effect of preliminary treatment (roasted light roasting 190°C, medium roasting 195°C and dark roasting 200°C) and distillation method (water distillation and coffee extract) on the characteristics of clear coffee and provide benefits to know the characteristics of quality contained in the content of clear coffee. The method used is a distillation method that is carried out for 1 hour to be able to produce a clear copy that was previously done extras with the grinder Latina600N, Cloth Filter and Moka Pot and these results will be tested proximate and organoleptic test and then calculated variance analysis. The characterization of clear coffee in the testing of pH levels, protein content, moisture content, ash content, fat content, and caffeine content resulted that the dark roasting treatment (195°C-200°C) had the highest percentage value with low caffeine levels and roasting temperature treatment of 195°C-200°C had the highest favored level by using the commonly used Latina 600N grinder cafe-café coffee in general, and based on the results of roasting temperature variant 195°C-200°C has no noticeable effect with other temperature treatment as well as grinders used.
FORMULASI INOVATIF PEMBUATAN KOPI BENING TANPA AMPAS (CLEAR COFFEE) Megandhi Gusti Wardhana; M Sabiq Irwan
Jurnal Agrotek Ummat Vol 7, No 1 (2020): February 2020
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (315.199 KB) | DOI: 10.31764/agrotek.v7i1.1657

Abstract

Kopi hitam merupakan hal yang wajar bagi penikmat kopi khususnya diIndonesia. Pada penelitian ini bertujuan untuk menentukan formulasi yang cocok dalam pembuatan kopi menjadi bening, melaui proses penyangraian, penambahan air dan destilasi. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan 2 faktor proses roasting (a) dan mata air (b). Hasil penelitian menunjukkan bahwa kafein terendah ditunjukkan pada pengujian suhu 200oC dengan perlakuan formulasi kopi bubuk: mata air 10:150( g/ml) dengan nilai 0,19 %. Tingkat kesukaan rasa terendah diperoleh pada perbandingan kopi bubuk: mata air 10:150, sedangkan tingkat kesukaan rasa tertinggi diperoleh pada perbandingan kopi bubuk : mata air  10:50. Kopi bening tanpa ampas yang dihasilkan melalui suhu sangrai 195 oC dan 200oC memiliki tingkat kesukaan aroma tertinggi dan saling tidak berbeda nyata, namun keduanya berbeda nyata dengan hasil perlakuan suhu lainnya. Hasil uji Duncan menunjukkan bahwa kopi bening tanpa ampas hasil perbandingan kopi bubuk : mata air 10:0 dan 10:100 juga menghasilkan tingkat kesukaan aroma yang saling tidak berbeda nyata, namun keduanya berbeda nyata dibandingkan dengan perbandingan lainnya. Simpulan dari penelitian ini adalah formulasi yang cocok dalam pembuatan kopi bening tanpa ampas berdasarkan hasil uji duncan dan analisis varian adalah formulasi dengan suhu sangrai 195oC dan perbandingan formulasi kopi bubuk : mata air 10:50 (g/ml). 
Analysis of oil content proximate of rice bran of Banyuwangi Regency Wardhana, Megandhi Gusti; Putra, Adi Pratama
Jurnal Agrotek Ummat Vol 10, No 4 (2023): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v10i4.17443

Abstract

Banyuwangi Regency is one of the largest rice producers in Indonesia. This district at the eastern tip of Java is even nicknamed the national rice barn. Banyuwangi always has a surplus of 300,000 tons of rice every year. This increase in rice consumption will have an impact on high rice bran production. Considering the benefits and potential of rice bran as an industrial raw material, activities can later be developed to process rice bran into industrial raw materials with higher economic value. A processed product derived from rice bran that has the potential to be developed is rice bran oil. This research aims to determine the proximate content of rice bran oil. Through the process of analyzing the characteristics of rice bran oil (moisture content, protein content, fat content, salt content, pH content and ash content) to determine the content of rice bran oil and palm oil as a comparison with proximate tests through a Completely Randomized Design with testing of rice bran oil and palm oil through 3 repetitions in testing. Further testing used the Duncan test with observation parameters in the proximate test. The research results showed that the best results for water content, protein content, fat content, salt content, pH content and ash content were refined rice bran oil compared to palm oil. This is a reference that rice bran oil is still better than palm oil in general. This research will later be able to increase the income of rice farmers. Apart from producing rice, they can also make rice bran oil.
Co-Authors A. Hamid Aan Mutowib Abdul Rosid Adi Mulyadi Adi Pratama Putra Adi Pratama Putra Al-Amin Any Kurniawati Any Kurniawati Bagus Setyawan Bahrun Thalib Charis Fathul Hadi dedi irawan Dewi Mutamimah Diah Etika Maharatih Setiarina Farida Yuliaty Gatut Rubiono Hadi, Akbar Halili, Al Farisi Harsanti, Restiani Sih HERY PURNOMO Irwan, Moh Sabiq Kosasih La Ili Loso Judijanto Loso Judijanto M. Sabiq Irwan Moh Sabiq Irwan Moh. Sabiq Irwan Hariandi Muhamad Khoirul Anam Nadya Adharani Putra, Adi Pratama Putra, Filias Tomy Suwarno Rezki Nalandari Rosyid Ridho Sobarna Kartamihardja Sulistiono Sulistiono Sulthoniyah, Siti Tsaniyatul M. Syamsiar, Syamsiar Vip Paramarta Yanti Setianti