Article Per Year (5 Year)
p-Index From 2021 - 2026
3.582
P-Index
This Author published in this journals
All Journal Teknotan: Jurnal Industri Teknologi Pertanian Indonesian Green Technology Journal agriTECH Pro Food JOIV : International Journal on Informatics Visualization Jurnal Pengabdian Magister Pendidikan IPA Jurnal Teknologi Pertanian Andalas ABSYARA: Jurnal Pengabdian Pada Masyarakat Jurnal Kolaboratif Sains Gunung Djati Conference Series Alamtana
Mi’raj Fuadi
Universitas Mataram
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Medicine & Pharmacology Nursing Public Health Other

Published : 24 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 24 Documents
Search

 1   2   3 
Karakteristik Fisikokimiawi dan Sensori Hard Candy Gula Aren dan Madu Trigona : Physicochemical and Sensory Characteristics of Hard Candy Made of Palm Sugar and Trigona Honey Setyaning Pawestri; Firman Fajar Perdhana; Mi’raj Fuadi; Sella Antesty; Oki Saputra
Jurnal Kolaboratif Sains Vol. 7 No. 9: September 2024
Publisher : Universitas Muhammadiyah Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56338/jks.v7i9.5783

Abstract

Permen keras adalah konfeksioneri populer dari sukrosa, sirup glukosa dan air, dan seringkali ditambahkan zat aditif (perasa, pewarna, dan asam). Produk konfeksioneri diasosiasikan dengan nilai kesenangan bagi konsumen. Meski diasosiasikan erat dengan perbaikan suasana hati dan kebahagiaan, konsumen mulai menuntut produk lebih sehat. Gula aren dan madu trigona dapat mengurangi penggunaan gula tebu sebagai bahan baku permen keras. Terdapat 5 formulasi permen keras kombinasi gula aren, gula tebu, dan glukosa (dalam gram) (58:173:19(G1), 56:169:25(G2), 55:164:31(G3), 53:159:38(G4), 50:150:50(G5)) serta air 83 g dan madu trigona 15 g. Rasio gula aren dan gula tebu 1:3 dengan glukosa ditambahkan hingga mencapai berat total. Produk akhir dianalisis untuk karakteristik fisikokimiawi (kadar air, pH, gula pereduksi, dan kekerasan) dan organoleptik (uji parameter hedonik dan uji mutu hedonik dengan atribut rasa, warna, tekstur, dan kelengketan; melibatkan 72 orang panelis tidak terlatih). Kelima formulasi permen memiliki rentang kadar air 0,19%-0,24% dan kadar gula pereduksi 10,51%-11,63%, sesuai dengan SNI 3547:2008 yang mengharuskan kadar air < 3,5% dan maksimum gula pereduksi 24 %. Nilai pH berkisar antara 5,76-6,14 dan kekerasan 181,90-209,55. Uji organoleptik menunjukkan bahwa permen G1, permen dengan kadar gula aren tertinggi dibanding formulasi lain menjadi permen yang paling disukai konsumen. Permen G1 memiliki kadar air 0,19, pH 6,07, gula pereduksi 11,23 dan kekerasan 209,55, dengan rasa agak manis, warna coklat, tekstur keras, dan agak lengket.
Aplikasi Efek Rumah Kaca pada Pengeringan Jaje Opak Sebagai Bentuk Peningkatan Kualitas dan Higienitas Produk di Desa Sigerongan, Kecamatan Lingsar, Kabupaten Lombok Barat Widhiantari, Ida Ayu; Puspitasari, Isnaini; Khalil, Fakhrul Irfan; Fuadi, Mi’raj; Saputra, Oki; Wahyudi Zulfikar; Mita Sari Ningsih; Nurul Aen
Jurnal Pengabdian Magister Pendidikan IPA Vol 7 No 3 (2024): Juli - September
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v7i3.8793

Abstract

Ubi kayu merupakan salah satu bahan pangan lokal pengganti beras yang cukup penting peranannya dalam menopang ketahanan pangan di suatu wilayah. Beberapa olahan ubi kayu yang dihasilkan diantaranya keripik ubi kayu, rengginang ubi kayu, dan opak-opak. Banyak rumah tangga di Desa Sigerongan yang mengusahakan olahan dari ubi kayu tersebut terutama dalam bentuk opak-opak atau oleh masyarakat Lombok disebut dengan jaje opak. Sebelum digoreng, jaje opak yang diproduksi pada industri rumahan di Desa Sigerongan dijemur dalam keadaan terbuka, sehingga jika dilihat dari segi kebersihan memiliki kekurangan. Penjemuran produk pangan dalam kondisi terbuka di lapangan dapat memengaruhi kualitas produk jaje opak. Produk pangan yang dijemur langsung di bawah sinar matahari memiliki kekurangan diantaranya produk tidak higienis dan kesulitan dalam prosses penanganan ketika turun hujan. Debu dan kotoran dari lingkungan sekitar yang terbawa oleh angin dapat menempel pada jaje opak yang dijemur, sehingga dapat memengaruhi kebersihan dan kualitas jaje opak. Berdasarkan beberapa kelemahan dan kekurangan sarana penjemuran jaje opak, diperlukan solusi terhadap permasalahan tersebut dengan cara pembuatan rumah pengering sinar matahari sistem semi tertutup yang dikenal dengan metode penjemuran efek rumah kaca (ERK). Pemilik usaha jaje opak merasa dengan adanya alat pengering ERK dapat menjaga jaje opak yang dijemur terhindar dari kotoran dan pengaruh angin yang dapat membuat jaje opak yang dijemur terjatuh. Dinding atas serta samping dari alat pengering yang terbuat dari kaca menjadikan panas matahari dapat masuk untuk mengeringkan produk yang ada di dalamnya sehingga produk jaje opak dapat diperolah dalam kondisi yang kering sebelum dilakukan proses akhir yaitu penggorengan. Pemilik dan pekerja pada usaha jaje opak merasa sangat terbantu dengan adanya pengeringan efek rumah kaca dari tim pengabdian karena selain sangat berguna dalam mengatasi kekurangan dari pengeringan metode konvensional, pemilik dan pekerja usaha jaje opak juga mendapatkan pemahaman terkait teknologi sederhana dalam pengeringan menggunakan efek rumah kaca.
Perancangan dan Pengujian Alat Pemasak Sirup Aren Yuhendra AP; Kurniawan Yuniarto; Mi’raj Fuadi; Dwi Putra Buana Sakti
Jurnal Pengabdian Magister Pendidikan IPA Vol 8 No 1 (2025): Januari-Maret 2025
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v8i1.10871

Abstract

Alat pemasak sirup aren dengan sisem on-off dirancang untuk mengendalikan suhu pemasakan nira. Debit gas LPG dilakukan teknik by passuntuk menjaga nyala api kompor pemasakan mengecil apabila settingan suhu pemasakan tercapai. Selama proses pemasakan, pemantauan total padatan terlarut (TPT) nira aren dilakukan sampai mencapai kadar TPT 67 oBrix. Hasil uji coba pembuatan sirup aren dengan teknologi pemasakan nira aren suhu terkendali dapat dilakukan dengan melakukan pengaturan suhu 107oC untuk mencapai kualitas sirup aren yang bagus dengan nilai mutu TPT 69 oBrix dan viskositas 740 mPas. Alat pemaskaan ini dijadikan model instrumen utama dalam pengembangan pengolahan nira aren di KTH Giri Madia, Lombok Barat.
Performance Analysis of Waste Glass Shredder Machine: Real Effort to Process Construction Materials Waste Abdullah, Sirajuddin Haji; De Side, Gagassage Nanaluih; Amuddin, Amuddin; Priyati, Asih; Fuadi, Mi'raj
Indonesian Green Technology Journal Vol. 12 No. 2 (2023)
Publisher : Sekolah Pascasarjana, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.igtj.2023.012.02.04

Abstract

Glass waste is one of the residual waste construction materials that can be recycled by turning its particles into smaller sizes so that the processing of glass waste will be easier, especially in terms of safety. This study aims to test the performance and performance of glass waste crushing machines, determine the rotation speed of the shredder gear in glass waste crushing machines and to determine the production efficiency of glass waste crushing machines. This research uses experimental methods with field experiments, by analyzing the machine directly. The parameters observed were testing the feasibility of tool performance by looking at the results of glass waste shredding, the production efficiency of the glass waste shredder and knowing the rotation speed of the crushing gear in the glass waste shredder. The results showed that glass waste with a thickness of 0.2 cm that had been crushed obtained an average value of 1405.2 grams and for a thickness of 0.5 cm, 1376.2 grams. At the speed of rotation of the glass waste crusher gear, the average value obtained by glass with a thickness of 0.2 cm is more than glass with a thickness of 0.5 cm, namely 16.98 rpm while glass with a thickness of 0.5 cm is 13.82 cm. The results of the calculation of the production efficiency of the glass waste shredder with a thickness of 0.2 cm have the highest result at the 5th repetition of glass entry, that is 94.80% and the lowest at the 1st repetition is 92.53%, and for glass with a thickness of 0.5 cm the highest result is obtained at the 2nd repetition of glass entry, that is 92.66% and the lowest result at the 1st repetition is 89.66%. Keywords: glass shredder machine, glass waste, waste processing, performance test, waste materials
Pengaruh Variasi Suhu dan Waktu Penyimpanan Terhadap Karakteristik Nira Aren Sinaga, Yesica Marcelina Romauli; Widyastuti, Sri; Ma’wa, Miftahil; Ariyana, Mutia Devi; Yuniarto, Kurniawan; Fuadi, Mi'raj
Pro Food Vol. 11 No. 1 (2025): 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.v11i1.543

Abstract

Palm sap is one of the non-timber forest products (NTFPs) that has high economic potential as a raw material for palm sugar. However, the quality of palm sap is greatly influenced by storage conditions prior to processing. This study aims to determine the effect of temperature and storage duration on the microbiological, chemical, and physical characteristics of palm sap. Samples of palm sap were collected from Kekait Village, West Lombok, and stored at room temperature and cold temperature (4°C) for 3 to 24 hours. The parameters observed included total yeast, reducing sugar content, alcohol content, total acid titratable (TAT), and turbidity. Data were analyzed using two-way ANOVA, and post-hoc tests were conducted using the Honest Significant Difference at a 5% significance level. The results showed that temperature significantly affected alcohol content and turbidity of the sap. Meanwhile, time significantly affected reducing sugar content, alcohol content, TAT, and turbidity. The interaction between temperature and time significantly affected reducing sugar content, turbidity, and alcohol content. After 3 hours of storage, nira stored at cold temperatures and room temperature already showed a total yeast population of approximately 8 Log CFU/mL. Cold temperatures were not sufficiently effective in preventing yeast growth and nira degradation, as indicated by the production of fermentation products such as reducing sugars, acids, and alcohol.
Peningkatan Kualitas Green Bean Melalui Teknik Fermentasi Dan Pemanfaatan Limbah Kopi Untuk Produksi Kompos di Desa Sajang, Sembalun, Lombok Timur Fuadi, Mi’raj; Kurniawan Yuniarto; Sella Antesty; Yuhendra AP; M. Azhar Mustafid; Mutia Devi Ariyana; Wenny Amaliah; Yessica Romauli Sinaga; Nur Afni; Made Gendhis Putri Pertiwi; Wiwin Apriyanditra; Pavalee Chompoorat Tridtitanakiat
Jurnal Pengabdian Magister Pendidikan IPA Vol 8 No 2 (2025): April-Juni 2025
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v8i2.11204

Abstract

Coffee is one of the leading agricultural products in Indonesia, including the West Nusa Tenggara (NTB) region, which is known for its high quality coffee production. Sembalun sub-district, especially Sajang, has great potential in developing arabica coffee that can compete in the international market. However, the challenges faced by coffee farmers are still quite significant, especially in improving the quality of coffee fruit and managing coffee waste more effectively. The implementation of collaborative international community service (PkM) in Sajang related to improving coffee quality has many significant benefits, especially in women's empowerment, sustainable agriculture, and economic potential. International collaborative community service involves various stakeholders, both from within and outside the country, to solve problems efficiently and solutively, especially in sustainable agriculture issues. The focus of this PkM is to educate and equip the community, with the latest innovations and technologies to improve the quality of local coffee. The workshop went well, involving village officials, 20 members of Bumi Lestari Indonesia farmers (male and female) and coffee business owners.
Penerapan Incinerator Pemusnah Sampah Di Desa Pakuan, Narmada, Lombok Barat Fuadi, Miraj; Amuddin; Ayu Widhiantari, Ida; Puspitasari, Isnaini; Ridho, Rosyid; AP, Yuhendra; Khaerul Rizal, Muhammad; Hairul Azmi, Muhamad
Jurnal Pengabdian Magister Pendidikan IPA Vol 8 No 2 (2025): April-Juni 2025
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v8i2.11494

Abstract

One of the main problems in Pakuan Village is the lack of adequate waste management facilities. Many locations in this village do not have organized waste disposal sites, so people tend to litter. This causes waste to pile up in public areas and has the potential to pollute the environment. Environmental problems occur because of 1). Lack of Waste Management Infrastructure; 2). Low public awareness; 3). Challenges in Implementing the 3R System (Reduce, Reuse, Recycle). One of the main solutions is the application of incinerators as waste destruction tools. Incinerators can significantly reduce the volume of waste and convert it into energy, thereby reducing the burden on the final disposal site (TPA). By using incinerators, waste that cannot be recycled or processed into compost can be destroyed in a more environmentally friendly way. This can also help reduce pollution caused by indiscriminate waste burning. The application of the 3R principle in waste management is also very important. The community needs to be taught to reduce the use of disposable items, recycle waste that can still be used, and reuse existing items. Socialization and training on waste sorting, as well as how to process organic waste into compost, can increase community awareness and skills in managing waste.
Edukasi Sistem Manajemen Mutu bagi Pelaku Usaha Olahan Kelapa di Sentra Pengolahan Kelapa Kabupaten Lombok Utara AP, Yuhendra; Mi’raj Fuadi; Nur Afni; Agriananta Fahmi Hidayat; Reza Kusuma Nurrohman; Guyup Mahardhian Dwi Putra; Wiwin Apriyanditra; Surya Abdul Muttalib; M. Azhar Mustafid; Elya Antariksana Bachmida; Amuddin; Wahyudi Zulfikar
Jurnal Pengabdian Magister Pendidikan IPA Vol 8 No 3 (2025): Juli-September 2025
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v8i3.12547

Abstract

This community engagement activity was conducted on June 10, 2025, at the Coconut Processing Center in North Lombok Regency, aiming to enhance the awareness and understanding of small and medium-scale coconut-based agro-industrial actors regarding the implementation of quality management systems (QMS). The absence of standardized procedures and inadequate attention to food safety practices have contributed to the inconsistency and limited competitiveness of local processed coconut products such as virgin coconut oil (VCO), coconut milk, and other derivatives. Through the structured delivery of theoretical materials—encompassing foundational concepts of quality assurance, hygiene and sanitation principles, and the legal framework of food safety regulations—participants were introduced to the significance of quality systems in achieving product standardization and compliance. The discussion also highlighted the relevance of the Home Industry Food Permit (PIRT) as a prerequisite for legal distribution and formal market entry. The outcome of the session revealed a substantial improvement in participants’ comprehension of quality-related principles and their willingness to gradually integrate them into operational practices. This initiative demonstrates the pivotal role of universities in strengthening rural-based agribusinesses through knowledge transfer and institutional support.
Peran Pelatihan K3 dalam Mendukung Pemanfaatan Insinerator bagi Pengelolaan Sampah Masyarakat Antesty, Sella; AP, Yuhendra; Mi’raj Fuadi; M. Azhar Mustafid; Wiwin Apriyanditra; Amuddin; Fakhrul Irfan Khalil; Wahyudi Zulfikar; Rahman Yazid Tabrani
Jurnal Pengabdian Magister Pendidikan IPA Vol 8 No 3 (2025): Juli-September 2025
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v8i3.12593

Abstract

This community engagement program aimed to strengthen occupational safety and health (OSH) practices in waste management through the introduction of a large-scale incinerator in Pakuan Village, West Nusa Tenggara, Indonesia. The activity combined direct instruction with the distribution of a practical manual that serves as a long-term operational guide for the community. In addition, the provision of personal protective equipment (PPE) was integrated into the program to enhance the safety of machine operators and reduce potential exposure to hazardous pollutants. The results indicate that participants gained a clearer understanding of incinerator operation, safety protocols, and preventive measures, enabling them to apply waste-to-energy technology more responsibly. Beyond its technical benefits, the program fostered a culture of safety and accountability among local residents, demonstrating the importance of combining training, written guidelines, and protective facilities in sustaining community-based waste management initiatives. This approach highlights the potential of university–community collaboration in promoting environmentally sound and socially responsible waste management practices.
Pelatihan Penerapan CPPOB sebagai Upaya Peningkatan Kualitas Gula Aren Cair pada Kelompok Tani Hutan Giri Madia Fuadi, Mi’raj; AP, Yuhendra; Rini Nofrida; Raphael Bianco Huwae; Lalu Muhammad Furkan; Kurniawan Yuniarto; Fitria Dea Ananda; M. Rizki Alfariji; Muhamad Munzir
Jurnal Pengabdian Magister Pendidikan IPA Vol 8 No 3 (2025): Juli-September 2025
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v8i3.12831

Abstract

Palm sugar (Arenga pinnata Merr.) is a traditional sweetener that has been produced by Indonesian people for a long time and plays an important role in the rural economy. However, the quality of liquid palm sugar is greatly influenced by the easily fermented nature of the sap and the uneven production practices. This community service activity aims to improve the quality and safety of liquid palm sugar through training on Good Manufacturing Practices equipment at the Giri Madia Forest Farmers Group (KTH). The training was held on August 21, 2025, in Giri Madia Village, Lingsar District, West Lombok, with 20 participants. The method included interactive lectures, demonstrations, and hands-on practice focusing on the prerequisites for CPPOB and controlling the liquid palm sugar process using affordable equipment (food-grade containers, stainless steel sieves, thermometers, pH meters, and refractometers for °Brix control). The results of the activity showed a significant increase in participants' understanding of identifying critical control points and implementing proper sanitation procedures. It is hoped that consistent implementation of CPPOB will not only guarantee product quality and safety, but also strengthen the competitiveness of liquid palm sugar in the wider market, while encouraging the strengthening of the local potential-based economy.
Co-Authors Abyan Nur Fauzi Afni, Nur' Alfi Mawadah Amalia, Anugerah Fitri Amaliah, Wenny Amaliyah, Wenny Amuddin Amuddin Amuddin, Amuddin Anggraini, Ines Marisya Dwi Antesty, Sella Aqidah, Fitratul Asih Priyati Ayu Widhiantari, Ida Ayu, Hanifah Azhar, Khaerul De Side, Gagassage Nanaluih Diena Rauda Ramdania Dody Handito, Dody Dwi Putra Buana Sakti DWI SANTOSO Elya Antariksana Bachmida Fakhrul Irfan Khalil FATIMA, SITI Firman Fajar Perdhana Fitria Dea Ananda Guyup Mahardhian Dwi Putra Hairul Azmi, Muhamad Halimatul Ulfa Ru&#039;ya&#039; Hidayat, Agriananta Fahmi Husnan Hadi Ichsan Budiman Joko Sumarsono Khaerul Rizal, Muhammad Kurniawan Yuniarto Kurniawan Yuniarto Kusmiah, Nurhaya Lalu Muhammad Furkan Lilik Sutiarso M. Azhar Mustafid M. Rizki Alfariji Made Gendhis Putri Pertiwi Maylawati, Dian Sa'adillah Ma’wa, Miftahil Mita Sari Ningsih Mohammad Fajar Septian Muhamad Munzir Muhammad Insan Al-Amin Mutia Devi Ariyana Mutia Devi Ariyana, Mutia Devi Nurul Aen OKI SAPUTRA Oki Saputra Pavalee Chompoorat Tridtitanakiat Perdana, Firman Fajar Pertiwi, Made Gendis Putri Puspitasari, Isnaini Qabul Dinanta Utama Radi Radi Rahman Yazid Tabrani Raphael Bianco Huwae Rasyda, Riezka Zuhriatika Reza Kusuma Nurrohman Rini Nofrida Rohmat Mulyana Sapdi Rosyid Ridho S., Ince Siti Wardatullatifah Sella Antesty Setyaning Pawestri Sirajuddin Haji Abdullah Sri Widyastuti Surya Abdul Muttalib Surya Abdul Muttalib, Surya Abdul Tridesi Rhamdani Sumantri Unsunnidhal, Lalu Wahyudi Zulfikar Wahyudin Darmalaksana Wardatullatifah , Ince Siti Wardatullatifah S., Ince Siti Wardatullatifah, Ince Siti Wenny Amaliah Widhiantari, Ida Ayu Wiwin Apriyanditra Yasa, I Wayan Sweca Yesica Marcelina Romauli Sinaga Yessica Romauli Sinaga Yuhendra AP