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Antimikroba Ekstrak Bawang Putih Moulia, Mona Nur
JURNAL PANGAN Vol 27, No 1 (2018): PANGAN
Publisher : Perum BULOG

Bawang putih merupakan umbi lapis berwarna putih yang berkhasiat sebagai obat, zat antimikroba yang banyak dipergunakan sebagai bahan penambah cita rasa dan pengawet alami makanan. Artikel ini mengulas tentang umbi bawang putih dari segi tanaman, kandungan gizi umbi bawang putih, senyawa-senyawa organosulfur yang terdapat di dalam bawang putih dan manfaat dari bawang putih sebagai antimikroba. Umbi bawang putih mengandung lebih dari 100 metabolit sekunder yang komponen terbesar terdiri dari senyawa organosulfur allisin sebesar 70-80% dari total tiosulfinat. Proses pengolahan umbi bawang putih dan proses ekstraksi yang berbeda menghasilkan senyawa organosulfur yang berbeda pula. Senyawa organosulfur bawang putih berpotensi sebagai antimikroba dengan menghambat pertumbuhan beberapa mikroba seperti

APLIKASI EDIBLE COATING BIONANOKOMPOSIT UNTUK PRODUK PEMPEK PADA PENYIMPANAN SUHU RUANG Mona Nur Moulia; Rizal Syarief; Nugraha Edhi Suyatma; Evi Savitri Iriani; Harsi Dewantari Kusumaningrum
Jurnal Teknologi dan Industri Pangan Vol. 30 No. 1 (2019): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Edible packaging is a relatively new technology for food preservation, many research on edible coat-ing had been conducted and it proved to prolong storage life and to improve the quality of food products. The main objective of this research was to investigate the shelf-life of pempek coated with edible bionanocomposite made from cassava starch, zinc oxide nanoparticles (ZnO-NPs) and garlic extract. Bionanocomposite edible coating Z3B20 (containing ZnO-NPs 3% and garlic extract 20%) and Z3B30 (ZnO-NPs 3% and garlic extract 20%) were applied on pempek products. The parameters observed were total microbes, total Staphylococcus aureus, texture, total volatile nitrogen (TVN), moisture content, pH during storage at room temperature for 0, 6, 24 and 48 hours. The results showed that the total microbe numbers increased during the storage. Pempek coated with Z3B20 has a total microbes of 6.00 log CFU/g which was lower than that of control (6.99 log CFU/g). Meanwhile pempek coated with Z3B30 has Staphylococcus aureus counts of 2.93 log CFU/g which was lower than the control (4.05 log CFU/g) and pempek coated with Z3B30 stored for 48 hours (3.64 log CFU/g). The TVN values increased during storage from 17.33 mg/100 g to 18.94 mg/100 g while those in Z2B30 and Z3B30 decreased to 14.80 mg/100 g in Z3B30, respectively. The hardness increased during storage from 9.93 N in control, to 10.01 N in Z2B30 and 13.15 N in Z3B30, respectively. All coated pempeks after storage up to 48 hours had higher moisture contents. On the other hand, the pHs decreased for all samples during storage. Based on the total microbe numbers and TVN values, it can be concluded that the coated pempek stored for 24-hour or less were acceptable for consumption.

Antimikroba Ekstrak Bawang Putih Mona Nur Moulia
JURNAL PANGAN Vol. 27 No. 1 (2018): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v27i1.399

Bawang putih merupakan umbi lapis berwarna putih yang berkhasiat sebagai obat, zat antimikroba yang banyak dipergunakan sebagai bahan penambah cita rasa dan pengawet alami makanan. Artikel ini mengulas tentang umbi bawang putih dari segi tanaman, kandungan gizi umbi bawang putih, senyawa-senyawa organosulfur yang terdapat di dalam bawang putih dan manfaat dari bawang putih sebagai antimikroba. Umbi bawang putih mengandung lebih dari 100 metabolit sekunder yang komponen terbesar terdiri dari senyawa organosulfur allisin sebesar 70-80% dari total tiosulfinat. Proses pengolahan umbi bawang putih dan proses ekstraksi yang berbeda menghasilkan senyawa organosulfur yang berbeda pula. Senyawa organosulfur bawang putih berpotensi sebagai antimikroba dengan menghambat pertumbuhan beberapa mikroba seperti

Penicillium Species Isolated From Cocoa, Coffee Beans, and Dried Cassava in Yogyakarta Indonesia and Their Ochratoxin Production Mona Nur Moulia; Sigit Setyabudi; Baharuddin Salleh; Endang S. Rahayu
Indonesian Food and Nutrition Progress Vol 13, No 1 (2014)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.115

The presence of Penicillium in cocoa and coffee beans, and dried cassava are detrimental due to its ability in ochratoxin A (OTA) production which carcinogenic and mutagenic to human. Objectives of this study were to isolate and identify Penicillium from cocoa, coffee beans and dried cassava in Yogyakarta by morphological and molecular characteristics, as well as to observe the ability of these isolates in OTA production on Yeast Extract Sucrose Agar (YES) medium. In this study, morphological characteristics were mainly based on the growth of isolates on identification media, while molecular characteristics were based on the similarity of PCR products using ITS4 and ITS5 as primers. OTA was detected by ELISA and UPLC methods. The result showed that 15 of 16 representative isolates obtained during this study were identified as Penicillium citrinum, one of the representative isolate from cocoa beans was identified as Penicillium paneum. Surprisingly, 13 among 15 of the obtained P. citrinum isolates from cocoa and coffee beans were positive in the production of OTA in YES medium, at the concentration of 4.64 to 25.26 µg/g media, while OTA was not detected in YES grown media by P. paneum and two isolates of P. citrinum from dried cassava. Conclusion of this study, the most found species Penicillium in cocoa and coffee beans were belong to P. citrinum which likely have a capability in the production of OTA.

The Impact of Temperature and Frying Time on Tempe Chips’ Quality and Consumer Acceptance: The Impact Of Temperature And Frying Time On Tempe Chip’s Quality And Consumer Acceptance Shaf Rijal Ahmad; Mona Nur Moulia; Sevina Lorenza Varton
Pro Food Vol. 8 No. 2 (2022): Pro Food (Jurnal Ilmu dan Teknologi Pangan )
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v8i2.267

As the main process in tempe chip production, frying can change food properties. This change will influence product quality and consumer acceptance. Temperature and frying time are one of the factors that affect the frying process. Therefore, it is important to understand the optimum temperature and length of time to produce tempe chip that is accepted by consumers. The aim of this research was to know the impact of temperature and length of frying time on water content, protein, crispiness, and consumer acceptance of this chip. This research applied a combination of temperature and frying time that are 140 oC, 150 oC, and 160 oC, and 3, 5, and 7 minutes. The analyzed parameter are water content, protein, and texture. This study also involved an organoleptic test: color, taste, aroma, and crispiness. This study shows that temperature and frying time affect the tempe chip characteristics. The best tempe chip based on its consumer acceptance was the chip that was fried at 160oC in 7 minutes (T3t3). The average acceptance score from T3t3 treatment was 4,2 and the characteristics of this tempe chip were: water content 4,09%; protein content 9,53%; and compression 0,87 N/cm2.

Morphological and Chemical Characteristics of Porang Tubers (Amorphophallus oncophyllus) From Different Harvest Periods Gusti Setiavani; Budi Suarti; Mona Nur Moulia; Aisar Novita; Seca Gandaseca
International Journal of Biosciences and Biotechnology Vol 10 No 2 (2023): INTERNATIONAL JOURNAL OF BIOSCIENCES AND BIOTECHNOLOGY
Publisher : Central Laboratory for Genetic Resource and Molecular Biology, Faculty of Agriculture, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/IJBB.2023.v10.i02.p03

Porang tubers (Amorphophallus oncophyllus) have recently garnered more attention with the increasing demand for their derivative products. This research aimed to determine the morphological and chemical characteristics of porang tubers from different harvest periods. The method used was a completely randomized design. Also, for comparison, the morphological and chemical characteristics of bulbils were obtained from previous studies. Based on the analysis, morphologically, the stem tubers have an oval shape developing at the base of the stem with yellowish-brown to orangish-brown skin. Bulbils have an irregular oval shape with brown skin and white spots. They all have similarly dark yellow fibers. The stem tubers in the first harvest period were smaller in diameter and lighter (479.20 ± 183.54 g) than in the second period (609.71 ± 169.42 g). In contrast, bulbils at the leaf axils are smaller (diameter = 3–3.7 cm, thickness = 1.9–2.4 cm) and only weigh about 12.3–25.3 g. Chemical analysis revealed that the flour made from the stem tubers contained 14.28–17.57% glucomannan and 9.16–11.10% protein, generally higher than bulbils with 25.78% glucomannan and 9.52% protein (very low). The yields of porang flour were 0.15±0.02% and 0.14±0.01% from the first and second harvest.

Pengaruh Konsentrasi Ragi dan Lama Waktu Fermentasi terhadap Kadar Protein, Kadar Serat dan Sensori Tempe Segar Moulia, Mona Nur; Ahmad, Shaf Rijal; Afifah, Nida
Teknotan: Jurnal Industri Teknologi Pertanian Vol 18, No 3 (2024): TEKNOTAN, Desember 2024
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jt.vol18n3.5

Tempe dibuat dari bahan dasar kacang kedelai yang difermentasi dengan jenis kapang Rhizopus sp. Proses fermentasi dan konsentrasi ragi yang tepat menghasilkan tempe yang tinggi protein, serat kasar dan antioksidan. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh konsentrasi ragi dan lamanya fermentasi terhadap karakteristik mutu dan sensori tempe. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan faktor konsentrasi ragi dan lama fermentasi. Konsentrasi ragi yang digunakan yaitu 0,2 g; 0,4 g; dan 0,8 g (K1, K2, K3) dan lama fermentasi yaitu 36 jam, 44 jam dan 52 jam (L1, L2, L3). Analisis tempe terdiri dari kadar protein menggunakan metode Kjeldahl, serat kasar menggunakan metode Gravimetri dan uji sensori (warna, aroma, tekstur, kekompakan, citarasa dan daya terima) dengan 30 orang panelis tidak terlatih. Semakin sedikit pemberian konsentrasi ragi dan semakin cepat waktu fermentasi maka nilai protein yang dihasilkan semakin tinggi (17,86%), sebaliknya kadar serat semakin tinggi dengan semakin banyak konsentrasi ragi yang diberikan dan semakin lama waktu fermentasi (9,08%). Berdasarkan uji sensori pada tempe segar, secara keseluruhan tempe dengan konsentrasi ragi 0,4g dan lamanya fermentasi 44 jam memperoleh tingkat kesukaan yang lebih tinggi dibandingkan dengan perlakuan yang lain.

Computational Fluid Dynamic Analysis on Double-Type Drying Machine Design -, Waleed; Moulia, Mona Nur; Azadi, Athoillah
EPI International Journal of Engineering Vol 8 No 1 (2025): Volume 8 Number 1, Februari 2025
Publisher : Center of Techonolgy (COT), Engineering Faculty, Hasanuddin University

Show Abstract | Download Original | Original Source | Check in Google Scholar

The design of a double-type dryer with tray and rotary will be designed to be able to dry chips and grains commodities in one time process for energy and time-saving. In the designing process, Computational Fluid Dynamic (CFD) simulation is used to analyze the distribution of hot air and minimize failures in the design. The purpose of this study was to determine the pattern of hot air flow distribution and determine the best design of the drying machine. The parameters used in the CFD input have a temperature of 60 oC, air velocity 1 m/s, and a pressure 1.01325 bar with a constant time. This study used 2 treatments, namely the outlet position parameter (A) with dimension 60 mm x 60 mm and the number of holes in the bulkhead between the tray and rotary have the gap type (L) with dimension 540 mm x 70 mm with a total of 21 treatments. This research begins with pre-processing for made geometry and boundary condition input, next is solver process with average iterations 298 with 36 s interval, and the last is post-processing for having air contour. The results showed that the best treatment based on temperature pattern is the A2L1L2 treatment, with the output A2 and 2 limiting gaps, on gaps 1 and 2. This treatment had an average temperature distribution of 56.69 oC, deviation 3,55 oC, air velocity 1.57 m/s, and turbulence 0.021 m/s.

Kajian Kualitas Briket Sekam Padi sebagai Bahan Bakar Alternatif Moulia, Mona Nur; Rahayu, Dwi; Ahmad, Shaf Rijal; Suliyanto, Heri
Teknotan: Jurnal Industri Teknologi Pertanian Vol 19, No 2 (2025): TEKNOTAN, Agustus 2025
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jt.vol19n2.1

Sekam padi merupakan salah satu limbah hasil penggilingan padi. Sekam padi dapat dipakai sebagai sumber biomassa yang dijadikan bahan utama pembuatan briket. Penambahan barang perekat pada briket sekam bertujuan untuk meningkatkan nilai kalor dari briket. Tujuan penelitian ini adalah menganalisis potensi briket sekam sebagai energi alternatif. Metode yang digunakan pada penelitian ini adalah metode pirolisis dengan pembakaran menggunakan tungku tertutup dan menggunakan ayakan dengan ukuran 20 mesh. Penelitian ini menggunakan Rancang Acak Lengkap (RAL) dengan faktor sekam bakar, tapioka dan oli (0 g, 5 g dan 10 g). Analisis briket terdiri dari kadar air (metode Gravimetri), kadar abu (metode Gravimetri), pengukuran kerapatan (densitas) (SNI 013235 2000), pengukuran berat jenis (SNI 013235 2000), kadar zat menguap (volatile matters) (SNI 013235 2000), laju pembakaran (SNI 013235 2000), nilai kalor menggunakan bomb colorimeter Parr 6200 (ASTM D4809). Sampel B (penambahan oli 5 g) menunjukkan hasil yang optimal dibandingkan dengan sampel A (tanpa penambahan oli) dan C (penambahan oli 10 g). Sampel B memiliki kadar air terendah (10%). kadar abu terendah (27,96%), densitas terendah (0,73 g/cm2), berat jenis tertinggi (72,04 kg/m3), kadar zat menguap (volatile matters) tertinggi (72,04%), laju pembakaran tertinggi (0,22 g/menit) dan memiliki nilai kalor sebesar 3024,33 kkal/kg.

Karakteristik Fisikokimia Tepung Talas Belitung (Xantoshoma sagittifolium) Dipengaruhi oleh Suhu dan Lama Pengeringan Moulia, Mona Nur; Ummah, Narjisul; Kumalasari, Rafika
Teknotan: Jurnal Industri Teknologi Pertanian Vol 19, No 2 (2025): TEKNOTAN, Agustus 2025
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jt.vol19n2.5

Talas belitung segar merupakan bahan pangan yang mengandung karbohidrat tinggi yang mudah sekali rusak karena kandungan airnya yang tinggi. Salah satu cara memperpanjang umur simpan talas adalah dengan mengolah talas menjadi tepung. Pengolahan talas menjadi tepung meliputi tahapan penimbangan, pengupasan, pencucian, perajangan, pengeringan dan penepungan. Proses pengeringan merupakan salah satu tahapan terpenting. Tujuan penelitian ini adalah mengkaji karakteristik fisikokimia tepung talas belitung yang dihasilkan dari pengeringan irisan talas dengan variasi suhu dan lama pengeringan. Penelitian ini menggunakan Rancang Acak Lengkap (RAL) dengan faktor suhu dan lama pengeringan. Suhu yang digunakan yaitu sinar matahari, oven suhu 60 oC dan 70 oC (T0, T1 dan T2) dan lama pengeringan yaitu 10 jam dan 12 jam (A1 dan A2). Analisis tepung talas belitung terdiri dari rendemen, kadar air, warna, derajat putih, amilosa dan amilopektin. Semakin tinggi suhu dan lamanya lama pengeringan, maka nilai rendemen, kadar air, warna derajat putih dan amilosa semakin kecil. Tepung talas belitung memiliki rendemen (18,18-23,57%), kadar air (6,76-11,05%), warna (81-68-88,63), derajat putih (64,67-75,33%), amilosa (16,17-19,20%) dan amilopektin (80,80-83,83%).

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