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All Journal Journal of Functional Food and Nutraceutical JPM-AKA Jurnal Riset, Inovasi, Teknologi & Terapan Journal Of Biology Education Research (JBER)
Haziman, Muhammad Luthfan
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Nursing Social Sciences

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Use of Beta-Carotene Pigment to Improve Food Product Chemical and Sensory Qualities: A Review Suryana, Muhammad Rifqi; Haziman, Muhammad Luthfan; Islamawan, Praboyo Ardin; Hari Hariadi; Dandy Yusuf
Journal Akademik Universitas Swiss German Vol. 4 No. 2 (Feb 2023)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33555/jffn.v4i2.92

Abstract

Beta-carotene is a pigment that occurs widely and abundantly in nature. Beta-carotene can be found in some fruits and vegetables. Commonly, beta-carotene consistently bonds to other carotenoid compounds. Beta-carotene is a powerful colorant with beneficial effects on human health due to its ability to radical scavenging. Beta-carotene is obtained through the process of extraction with suitable solvent. The extraction method influenced the profile and quality of beta-carotene. The sonochemical approach using ultrasound, microwaves, and ohmic heating is eco-friendly and helps decrease the amount of solvent used, reduce the extraction time, increase the yield of beta-carotene from the sources, and increase the efficiency of the food applied. It is easier for consumers to accept natural dyes with high stability and efficiency. The present review describes detailed information about the quality of beta-carotene extract, isolation methods, and factors that affect the efficiency of natural food colorants applied to food products, which is helpful for the further development of food product formulations.
Aktivitas Antioksidan Dari Buah Strawberry (Fragia X Ananassa) : Sebuah Ulasan Rifqi, Muhammad; Haziman, Muhammad Luthfan; Faridah, F.; Triandita, Nanda
Jurnal Riset, Inovasi, Teknologi & Terapan Vol 2, No 1 (2023): Desember
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/ristera.v2i1.4967

Abstract

Strawberry merupakan buah yang sudah banyak dikembangkan di Indones. Strawberry banyak dibudidayakan di daerah yang memiliki dataran yang tinggi, seperti Lembang, Ciwidey, Sukabumi, dan Cianjur. Warna merah yang menarik dari strawberry dihasilkan dari kandungan senyawa antosianin yang terkandung di dalamnya. Proses ekstraksi pada senyawa antosianin dipengaruhi oleh pelarut yang digunakan serta lamanya ekstraksi. Tingginya kandungan antosianin pada buah strawberry berkorelasi dengan semakin kuatnya aktivitas antioksidan pada buah strawberry dalam menangkal radikal bebas. Buah strawberry memiliki kelemahan diantaranya mudah rusak, selain itu senyawa antosianin yang sudah diekstrak mudah mengalami kerusakan karena sifatnya yang tidak stabil, sehingga perlu dilakukan tindakan lebih lanjut diantaranya proses esnkapsulasi. Proses enkapsulasi merupakan proses perubahan ekstrak antosianin dari bentuk cair ke bentuk serbuk menggunakan bahan penyalut, salah satunya adalah maltodekstrin. Serbuk antosianin ini bisa dimanfaarkan sebagai pewarna, pengawet, dan bahan tambahan pangan untuk meningkatkan antioksidan yang aman pada makanan.
Penyuluhan HACCP dan Sertifikasi Halal: Upaya Meningkatkan Standar Keamanan Pangan di IKM Sambel Pecel Madiun Klangenan Kholidanata, Fareka; Widarsih, Wiwi; Amalia, Annissa; Panglipur, Hanum Sekar; Imanda, Arzzaq; Bariiroh, Salma Haaniyah; Haziman, Muhammad Luthfan
Jurnal Pengabdian Masyarakat AKA Vol 5, No 1 (2025): Vol 5, No 1 (2025): Juni 2025
Publisher : Politeknik AKA Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55075/jpm-aka.v5i1.270

Abstract

Penerapan sistem manajemen keamanan pangan yang ketat menjadi kebutuhan utama dalam industri makanan, termasuk bagi Industri Kecil dan Menengah (IKM). Hazard Analysis and Critical Control Points (HACCP) serta sertifikasi halal merupakan standar yang harus dipenuhi oleh IKM untuk meningkatkan kualitas dan daya saing produk mereka. Penyuluhan ini bertujuan untuk meningkatkan pemahaman pelaku usaha di IKM Sambel Pecel Madiun Klangenan terkait HACCP dan sertifikasi halal, serta mendorong penerapan sistem pengendalian mutu yang lebih baik. Metode penyuluhan dilakukan melalui ceramah interaktif, studi kasus, pelatihan dokumentasi HACCP, serta simulasi pengajuan sertifikasi halal. Hasil evaluasi menunjukkan adanya peningkatan pemahaman peserta terhadap HACCP sebesar 94,29%% dan 88,57% peserta menyatakan kesiapan untuk mengimplementasikan HACCP. Tantangan yang dihadapi antara lain keterbatasan SDM, biaya sertifikasi, serta infrastruktur yang belum sesuai dengan standar HACCP. Rekomendasi yang diusulkan meliputi pendampingan lebih lanjut, pengembangan modul pelatihan daring, serta kolaborasi dengan stakeholder terkait untuk mempermudah akses sertifikasi halal bagi IKM. Penyuluhan yang dilakukan mampu meningkatkan kesadaran pelaku usaha terhadap keamanan pangan, namun perlu dukungan lebih lanjut untuk penerapan yang optimal
Monitoring CO2 Levels and Total Volatile Organic Compounds in Tofu Waste Composting Process Using IoT-Based Maggot Larvae Zakaria, Ahmad; Fadela, Dian Mira; Haziman, Muhammad Luthfan; Tambunan, Jenny Anna Margaretha; Aynuddin, Aynuddin; Fachrurrazie, Fachrurrazie; Lestari, Endang Sri
Journal Of Biology Education Research (JBER) Vol. 6 No. 1 (2025): JBER (Journal Of Biology Education Research), Vol. 6 No. 1 (2025)
Publisher : Program Studi Pendidikan Biologi FKIP Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55215/jber.v6i1.18

Abstract

The increasing volume of waste poses significant environmental and public health risks if not properly managed. The management of unprocessed waste may be initiated at the household level by applying principles of the circular economy. This study aims to investigate the integration of bioconversion technology using Black Soldier Fly (BSF) larvae with an IoT-based air quality monitoring system for tofu dregs waste management. A microcontroller-based device was developed to monitor and control humidity, carbon dioxide (CO₂), and Total Volatile Organic Compounds (TVOCs) using sensors and an adsorption-based scrubber system. The results indicate that CO₂ levels decreased from 1470–1747 ppm to 400–483 ppm, while TVOC levels were reduced from 163–346 ppb to 0–6 ppb after treatment, significantly improving air quality and minimizing odor emissions. The combination of BSF larvae-assisted bioconversion and automated emission control demonstrates a highly effective and sustainable approach to organic waste processing, reducing environmental pollution and generating valuable byproducts for economic utilization. This system offers a scalable solution for future applications in circular economy-based waste management.  In conclusion, this system offers a scalable solution for future applications in circular economy-based waste management.
Co-Authors Ahmad Zakaria Amalia, Annissa Aynuddin, Aynuddin Bariiroh, Salma Haaniyah Dandy Yusuf Endang Sri Lestari F. Faridah Fachrurrazie, Fachrurrazie Fadela, Dian Mira Hari Hariadi Imanda, Arzzaq Islamawan, Praboyo Ardin Kholidanata, Fareka Muhammad Rifqi Nanda Triandita, Nanda Panglipur, Hanum Sekar Suryana, Muhammad Rifqi Tambunan, Jenny Anna Margaretha Widarsih, Wiwi