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All Journal Transformasi: Jurnal Pengabdian Masyarakat Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Abdimas Talenta : Jurnal Pengabdian Kepada Masyarakat Jurnal Agrotek UMMat Jurnal Teknologi & Industri Hasil Pertanian Jurnal TAMBORA Jurnal Pijar MIPA Journal of Agritechnology and Food Processing Depik Jurnal Ilmu-Ilmu Perairan, Pesisir, dan Perikanan Food and Agro-industry (FAGI) Journal
Jenri Parlinggoman Hutasoit
Universitas Teknologi Sumbawa
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Physics Public Health Social Sciences

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PENGARUH VARIASI TEGANGAN LISTRIK TERHADAP PROSES PEMANASAN DAN KARAKTERISTIK MUTU PEWARNA ALAMI KULIT BUAH NAGA MERAH YANG DIPANASKAN SECARA OHMIC Jenri Parlinggoman Hutasoit; Magfiratul Tul Husna; Aji Sutrisno
Jurnal TAMBORA Vol. 7 No. 2 (2023): EDISI 19
Publisher : Wakil Rektor 3, Direktorat Riset, Publikasi dan Inovasi, Universitas Teknologi Sumbawa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36761/jt.v7i2.2983

Abstract

Kulit buah naga berpotensi sebagai sumber pewarna makanan karena mempunyai pigmen betasianin, yang memberikan warna merah dan ungu yang menarik pada makanan.  Pada ekstraksi pigmen pewarna biasanya dilakukan dengan pemanasan, akan tetapi hal ini dapat menganggu stabilitas pigmen betasianin. Teknologi ekstraksi terkini, seperti ekstraksi dengan bantuan gelombang mikro atau teknik elektromembran, tegangan listrik dapat digunakan untuk meningkatkan efisiensi dan kecepatan proses ekstraksi. Penelitian ini bertujuan untuk mengetahui pengaruh variasi tegangan ohmik (50V, 60V, 70V, 80V) terhadap konduktivitas listrik, suhu dan karakteristik mutu pewarna kulit buah naga. Pemanasan konvensional juga dilakukan sebagai perbandingan/kontrol. Analisis statistik menggunakan One Way Analysis of Variance dan uji lanjut Tukey. Hasil penelitian menunjukkan bahwa perlakuan tegangan yang berbeda mempengaruhi laju perubahan suhu, konduktivitas listrik, warna (L, a, b), dan total padatan terlarut, akan tetapi tidak mempengaruhi pH, rendemennya. Konduktivitas listrik meningkat secara eksponensial dengan meningkatnya suhu. Waktu yang dibutuhkan untuk menaikkan suhu 30 hingga 100 oC pada pemanasan kulit buah naga merah sangat dipengaruhi oleh tegangan yang diterapkan. Nilai L dan a warna pada perlakuan ohmik lebih rendah dibandingkan kontrol. Warna yang dihasilkan pekat/merah tua. Dalam hal ini bahwa pemanasan ohmik memiliki kelebihan dapat menghasilkan panas yang seragam dan cepat sehingga menghasilkan ekstraksi pigmen warna betasianin yang lebih maksimal.
PENGARUH VARIASI TEGANGAN DALAM PROSES PASTEURISASI BERBASIS OHMIC HEATING TERHADAP KARAKTERISTIK SUSU KUDA LIAR SUMBAWA Jenri Parlinggoman Hutasoit; Rangga Aji Ermayana; Aji Sutrisno
Jurnal TAMBORA Vol. 7 No. 2 (2023): EDISI 19
Publisher : Wakil Rektor 3, Direktorat Riset, Publikasi dan Inovasi, Universitas Teknologi Sumbawa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36761/jt.v7i2.2984

Abstract

Susu kuda liar Sumbawa adalah salah satu susu hasil perahan dari kuda yang secara alami diternak dengan memanfaatkan padang terbuka di Pulau Sumbawa. Susu pasteurisasi merupakan salah satu produk susu yang mengalami proses pemanasan. Pemanasan ohmik memiliki kelebihan yaitu laju pemanasan tinggi dan suhu seragam, sehingga cocok untuk diaplikasi pada pasteurisasi susu kuda liar. Penelitian ini bertujuan untuk mengetahui pengaruh variasi tegangan pada pasteurisasi ohmik terhadap karakteristik susu (total padatan terlarut, rendemen, dan derajat pH), dan parameter prosesnya (konduktivitas listrik dan perubahan suhu). Penelitian ini bersifat eksperimental menggunakan rancangan acak lengkap dengan 5 taraf yaitu variasi tegangan 80 V, 100 V, 120 V, 140 V, dan perlakuan kontrol (konvensional) sebagai pembanding. Masing-masing perlakuan dipanaskan hingga mencapai suhu 90? dan dilakukan 3 kali ulangan sehingga didapatkan 15 unit percobaan. Hasil penelitian menunjukkan bahwa perlakuan tegangan berpengaruh terhadap konduktivitas listrik, perubahan suhu, akan tetapi tidak berpengaruh terhadap total padatan terlarut, pH, rendemen, organoleptik nya. Nilai konduktivitas listrik meningkat secara linier dengan meningkatnya tegangan yang diterapkan yaitu 80V (0.17-0.49 S/m), 100V (0.24-0.54 S/m), 120V (0.22-0.56 S/m) dan 140V (0.30-0.66 S/m). Waktu yang dibutuhkan untuk mencapai suhu 90? dari setiap perlakuan tegangan yaitu 80V (2 menit 15 detik), 100V (1 menit 40 detik), 120V (1 menit 15 detik), dan tegangan 140 volt (1 menit 5 detik).
Effect of cinnamon (Cinnamomum bermanni) addition on antioxidant activity and organoleptic properties of moringa leaf tea (Moringa oleifera) Nurlaila Syafitri; Veni Rori Setiawati; Jenri Parlinggoman Hutasoit
Jurnal Pijar Mipa Vol. 18 No. 5 (2023): September 2023
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v18i5.5489

Abstract

The study aims to determine the organoleptic characteristics and antioxidant activity of the tea leaves of moringa that are added to moringa using the DPPH method. (1-difenil-2- pikrildihidrazil). This type of study is an experimental study with variations in the addition of moringa of 20 g, 30 g, 40 g, and 50 g on each treatment. Data analysis is carried out using ANOVA variance analysis at the 5% level using the SPSS software application. If there is a real effect, continue with the further Duncan test. The study results show that adding peppermint extract positively affects the tea leaves' organoleptic and antioxidant properties. The most preferred sample by the panelists for texture, color, taste, and aroma is the P4 sample (50 g of moringa + 50 g of cinnamon). Based on the antioxidant activity properties of tea leaves of moringa with the addition of moringa samples whose IC50 value is the highest is the P4 sample (50 g moringa + 50 g moringa) which is 70.55 ppm.
Pemanasan Ohmik Roti Bebas Gluten Berbasis Tepung Kedelai Hitam-Beras: Kajian Suhu Dan Daya Jenri Parlinggoman Hutasoit; Aji Sutrisno; Aniswatul Khamidah
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 11 No 2 (2023): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jrpb.v11i2.504

Abstract

Ohmic heating is a heating process that works based on passing electric current through resistive materials. This heating is known to have advantages such as producing uniform heat and a high heating rate. The purpose of this study was to determine the changes in temperature and power used in ohmic heating of gluten-free bread based on black soybean flour substituted with rice flour. The bread batter formulation in this research was based on black soybean flour with rice flour substitution (50, 40, 30, 20, 10 and 0%).  The parameters of temperature and electrical power were obtained from the data logger. The data is calculated in formulas and displayed in curves as a function of time during the process. The results showed that the addition of rice flour or the higher the ratio of rice flour in the dough showed a rapid rate of temperature increase at its maximum value, as well as the initial electrical power value used during heating. Based on the calculation of the time needed to reach the optimal temperature of about 97 oC in each treatment, it was found that the treatment of 50% black soy flour + 50% rice flour (8 minutes 10 seconds), the treatment of 60% black soy flour + 40% rice flour (8 minutes 30 seconds), the treatment of 70% black soy flour + 30% rice flour (8 minutes 60 seconds), the treatment of 80% black soy flour + 20% rice flour (9 minutes 40 seconds), the treatment of 90% black soy flour + 10% rice flour (11 minutes 30 seconds), and the treatment of 100% black soy flour + 0% rice flour (12 minutes).
Sustainable development through the planting of 4,000 mangroves on the Utan coast, Sumbawa Yuni Yolanda; Nurul Amri Komarudin; Jenri Parlinggoman Hutasoit; Adi Mawardin; Rozzy Aprirachman
Transformasi: Jurnal Pengabdian Masyarakat Vol. 20 No. 1 (2024): Transformasi Juni
Publisher : LP2M Universitas Islam Negeri Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20414/transformasi.v20i1.9918

Abstract

[Bahasa]: Pengabdian ini mengkaji keberhasilan program pengabdian masyarakat melalui penanaman 4000 bibit mangrove di Pesisir Utan, Sumbawa. Program ini menggunakan metode Asset Based Community Development (ABCD) yang melibatkan partisipasi aktif masyarakat setempat, pemerintah daerah, akademisi, dan pemangku kepentingan lainnya. Tujuan utama kegiatan ini adalah untuk meningkatkan kesadaran masyarakat tentang pentingnya ekosistem mangrove serta mendukung aspek lingkungan, sosial, dan ekonomi secara berkelanjutan. Adapun mitra dalam pengabidan ini adalah PT. Solusi Masyarakat Mandiri (SMM) dengan Universitas Teknologi Sumbawa, sedangkan 319 partisipan yang turut hadir meliputi perwakilan dari pemerintah daerah (PEMDA), akademisi, praktisi, mahasiswa, siswa SMA/K, dan masyarakat umum. Kegiatan dimulai dengan talkshow yang berhasil meningkatkan pemahaman partisipan bahwa ekosistem mangrove tidak hanya berdampak positif pada aspek lingkungan, tetapi juga memberikan manfaat signifikan bagi aspek sosial dan ekonomi. Metode penanaman yang diterapkan terbukti efisien, mampu meminimalisir kematian bibit akibat arus laut dan penyakit. Monitoring dan evaluasi dilakukan secara berkala selama 3 bulan, menunjukkan tingkat keberhasilan penanaman awal sebesar 78,25%. Penyulaman dilakukan untuk menggantikan bibit yang mati, yang meningkatkan tingkat keberhasilan penanaman menjadi 91,3%. Hasil ini menunjukkan bahwa metode ABCD dan pendekatan yang diterapkan sangat efektif dan dapat dijadikan acuan untuk program penanaman mangrove di wilayah lain. Secara keseluruhan, program ini berhasil mencapai tujuannya dengan baik, mendukung pelestarian ekosistem mangrove, dan berkontribusi pada pembangunan berkelanjutan. Kolaborasi antara berbagai pihak terbukti penting dalam menjaga dan mengembangkan ekosistem mangrove yang sehat dan produktif. Kata Kunci: ekonomi, lingkungan, mangrove, Metode ABCD, sosial [English]: This community service project examined the success of a program through the planting of 4000 mangrove seedlings in Pesisir Utan, Sumbawa. The program utilized the Asset Based Community Development (ABCD) method, involving active participation from local communities, regional governments, academics, and other stakeholders. This program aims to increase public awareness about the importance of mangrove ecosystems and support sustainable environmental, social, and economic aspects. The partners of this program were PT. Solusi Masyarakat Mandiri (SMM) and the University of Technology Sumbawa, with 319 participants, including representatives from local government (PEMDA), academics, practitioners, college and high school students, and the coastal communities. The program began with a talk show that successfully enhanced participants' understanding that mangrove ecosystems positively impact the environment and provide significant social and economic benefits. The planting method proved efficient, effectively minimizing seedling mortality due to ocean currents and disease. Monitoring and evaluation were conducted periodically over three months, showing an initial planting success rate of 78.25%. Replanting was done to replace dead seedlings, increasing the planting success rate to 91.3%. These results demonstrate that the ABCD method and the approaches implemented are highly effective and can be used as a reference for mangrove planting programs in other regions. Overall, the program successfully achieved its objectives, supporting the preservation of mangrove ecosystems and contributing to sustainable development. Collaboration among various parties has proven essential in maintaining and developing healthy and productive mangrove ecosystems. Keywords: economy, environment, mangroves, ABCD Method, social
Pengembangan roti berbahan pati jagung dengan modifikasi enzimatis & pemanas ohmik (Kajian: pengaruh variasi tegangan dan transglutaminase terhadap karakteristik produk) [Development of corn starch-based bread with enzymatic modification & ohmic heating: study effect of voltage and transglutaminase variations on product characteristics] Hutasoit, Jenri Parlinggoman; Ariskanopitasari, Ariskanopitasari; Khamidah, Aniswatul
Jurnal Teknologi & Industri Hasil Pertanian Vol 29, No 1 (2024): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v29i1.86-99

Abstract

The main challenges in producing gluten-free bread are closely related to its development, texture, and nutrition. This research consisted of 2 stages.  Stage 1 was aimed to determine the effect of voltage variations (70 V, 80 V, 90 V, 100 V, 110 V, 120 V, and conventional baking as a control) on bread characteristics and process parameters. The experiment was arranged as non-factorial in a completely randomized design with 3 replications. The best results of the first stage were applied in stage 2, aimed to determine the effect of various concentrations of TGase (0, 0.5, 1, 1.5, 2, and 2.5%). The data were processed using analysis of variance, then further tested using Tukey's at the 5% level. The 120 V voltage gradient treatment was found to be the best treatment. It shows specific volume 3.17±0.17 cm3/g, baking loss 14.58±1.50%, brightness 50.97±3.27, hardness 3.76±0.11, cohesive 0.34±0.03, pore density 84±2.52. In addition, baking at a higher voltage level increased the temperature rate and electrical conductivity. The 120 V voltage treatment shows the time required to reach a maximum temperature of 97°C was 3 minutes 5 seconds, and an electrical conductivity value of 0.26-0.51 S/m. Based on the TGase treatment, it was found that when bread dough was applied with a higher TGase concentration, the specific volume, hardness, chewiness, resilience, cohesiveness and springiness, average pore size, and pore porosity of the bread increased.
Pengaruh Penambahan Ekstrak Okra Hijau (Abelmoschus Esculentus) Terhadap Kadar Air Dan Mutu Organoleptik Dodol Rumput Laut Musrianti, Musrianti; Hutasoit, Jenri Parlinggoman
The Journal of Teknologi Pangan Vol 4 No 2 (2023): Peluang dan Tantangan Bahan Pengawet Makanan Alami dalam Memperpanjang Umur Simpa
Publisher : Faculty of Agriculture Science & Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36761/fagi.v4i2.3501

Abstract

Okra merupakan salah satu buah dengan kandungan pektin yang tinggi. Pemanfaatan okra dalam pengolahan pangan masih terbatas diakibatkan karena masyarakat kurang menyukai lendir yang terdapat dalam buah. Lendir okra hijau merupakan komponen hidrokoloid polisakarida rantai panjang dengan berat molekul tinggi dan protein penyusun yang mengandung kedua zat hidrofilik dan hidrofobik. Dapat dijadikan untuk memperbaiki mutu dodol. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan ekstrak okra hijau terhadap kadar air dan mutu organoleptik dodol rumput laut. Penelitian ini di rancang menggunakan rancangan acak lengkap (RAL), yang terdiri dari 4 taraf yaitu penambahan ekstrak okra hijau 12%, 10%, 8% dan 2%. Diulang 4 kali sehingga didapatkan 16unit satuan percobaan. Jika terdapat pengaruh nyata dilakukan dengan uji Tukey. Hasil penelitian menunjukkan bahwa penambahan ekstrak okra hijau pada dodol rumput laut berpengaruh nyata terhadap organoleptik, kadar air dan masa simpan. Nilai rerata kesukaan panelis tertinggi diperoleh pada perlakuan penambahan okra hijau 12%, dimana nilai aroma 3,85, rasa 3,95, dan tekstur 3,56. Sedangkan untuk perlakuan terbaik pada kadar air terdapat pada penambahan ekstrak okra hijau 12% dengan penurunan kadar air sebanyak 14,63 ml sedangkan untuk masa simpan terjadi pada perlakuan penambahan okra hijau 8%, dimana penurunan susut bobot pada hari ke-3 2,85% dan hari ke-6 1,05%.
Mangrove Nursery as Environmental Recovery Efforts in Aquaculture Pond Area, Utan Sub-District, Sumbawa Komarudin, Nurul Amri; Yolanda, Yuni; Mawardin, Adi; Hutasoit, Jenri Parlinggoman
ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat Vol. 9 No. 1 (2024): ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/abdimastalenta.v9i1.13457

Abstract

Geographically, the Utan sub-district is located in the coastal region of Sumbawa Regency, with abundant fisheries and marine potential. One of the potentials in the Utan sub-district is shrimp farming. Meanwhile, the management of natural resources in coastal forest areas so far tends to be less improved; this is due to various reasons, such as the lack of public awareness of the importance of coastal greenery and maintenance of existing coastal forests. Through the mangrove nursery program as an effort to restore the environment in the pond cultivation area, in Utan District, Sumbawa, it is hoped that it can raise awareness and the community's active role in the importance of a healthy environment. The results show that his community service succeeded in forming mangrove farmer groups, fostering mangrove farmer groups by conducting periodic education, and building mangrove nurseries. This mangrove nursery is managed directly by a group of mangrove farmers and has succeeded in producing 2,500-4,000 mangrove seedlings and successfully marketing them. In conclusion, this community service activity was successfully carried out and proved to improve farmers' welfare around the ponds. In addition, with this mangrove nursery, the community can contribute to the planting process so that a lot of carbon is absorbed in the atmosphere so that the air quality in the Sumbawa environment is of high quality. This means that the economy, society, and environment will be sustainable.
Pengembangan roti berbahan pati jagung dengan modifikasi enzimatis & pemanas ohmik (Kajian: pengaruh variasi tegangan dan transglutaminase terhadap karakteristik produk) [Development of corn starch-based bread with enzymatic modification & ohmic heating: study effect of voltage and transglutaminase variations on product characteristics] Hutasoit, Jenri Parlinggoman; Ariskanopitasari, Ariskanopitasari; Khamidah, Aniswatul
Jurnal Teknologi & Industri Hasil Pertanian Vol. 29 No. 1 (2024): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v29i1.86-99

Abstract

The main challenges in producing gluten-free bread are closely related to its development, texture, and nutrition. This research consisted of 2 stages.  Stage 1 was aimed to determine the effect of voltage variations (70 V, 80 V, 90 V, 100 V, 110 V, 120 V, and conventional baking as a control) on bread characteristics and process parameters. The experiment was arranged as non-factorial in a completely randomized design with 3 replications. The best results of the first stage were applied in stage 2, aimed to determine the effect of various concentrations of TGase (0, 0.5, 1, 1.5, 2, and 2.5%). The data were processed using analysis of variance, then further tested using Tukey's at the 5% level. The 120 V voltage gradient treatment was found to be the best treatment. It shows specific volume 3.17±0.17 cm3/g, baking loss 14.58±1.50%, brightness 50.97±3.27, hardness 3.76±0.11, cohesive 0.34±0.03, pore density 84±2.52. In addition, baking at a higher voltage level increased the temperature rate and electrical conductivity. The 120 V voltage treatment shows the time required to reach a maximum temperature of 97°C was 3 minutes 5 seconds, and an electrical conductivity value of 0.26-0.51 S/m. Based on the TGase treatment, it was found that when bread dough was applied with a higher TGase concentration, the specific volume, hardness, chewiness, resilience, cohesiveness and springiness, average pore size, and pore porosity of the bread increased.
The effect of sodium tripolyphosphate (STPP) concentration on the physical and chemical properties of modified yellow pumpkin starch (Modified cucurbita moschata starch) Faisal, Muhammad; Harianto, Andi; Hutasoit, Jenri Parlinggoman; Amrullah, Shafwan; Ardiansyah, Adi
Jurnal Agrotek Ummat Vol 10, No 3 (2023): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v10i3.15817

Abstract

Yellow pumpkin is rich in vitamin A, carotene, and other essential nutrients, and has good durability. Apart from being a food and vegetable, pumpkin can be processed into semi-finished flour which becomes a processed product. This study aims to examine the effect of sodium tripolyphosphate (STPP) concentration on the physical and chemical properties of modified pumpkin starch (Modified cucurbita moschata starch). This study used an experimental method in the laboratory with a completely randomized design (CRD). The concentrations of STPP used in the treatments were 0.1%, 0.3%, 0.5%, 0.7%, and 0.9% of the weight of pumpkin starch. Each treatment was repeated 3 times, totaling 15 experimental units. Parameters observed included solubility, swelling power, moisture content, and starch content. Data were analyzed using analysis of variance (Anova) with a real level of 5% and Least Significance Different (LSD) further test. The results showed that STPP concentration had no significant effect on solubility and swelling power, but had a significant effect on the moisture content and starch content. The higher the STPP concentration, the higher the water content and the lower the starch content. The 0.9% STPP concentration had the highest moisture content (15.54%) and the 0.3% STPP concentration had the highest starch content (92.63%).  In order to be more complex, further research is carried out to test the parameters of phosphate content, ash content, amylose content, amylopectin content, color, PH, viscosity, anthocyanins, crude fiber, gelatinization, syneresis, antioxidants, polyphenols, reducing sugar, water holding capacity and oil holding capacity.
Co-Authors Adi Ardiansyah, Adi Adi Mawardin Aji Sutrisno Amrullah, Shafwan Aniswatul Khamidah Ariskanopitasari, Ariskanopitasari Avenesya, Krisensia Liana Bagas Arya Nasution Fajri, Muhammad Liana Harianto, Andi Khamidah, Aniswatul Kharismayati, Kharismayati Komarudin, Nurul Amri Magfiratul Tul Husna Mawardin, Adi Muhammad Faisal Musrianti, Musrianti Nurlaila Syafitri Nurul Amri Komarudin Rangga Aji Ermayana Rozzy Aprirachman Setiawati, Veni Rori Yuni Yolanda Yuni Yolanda