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All Journal Jurnal Pangan dan Gizi Jurnal Sains dan Teknologi Pangan Martabe : Jurnal Pengabdian Kepada Masyarakat QARDHUL HASAN: MEDIA PENGABDIAN KEPADA MASYARAKAT Jambura Journal of Chemistry Maspul Journal of Community Empowerment Indonesian Journal of Applied Research (IJAR) JIKEM: Jurnal Ilmu Komputer, Ekonomi dan Manajemen JURNAL AGROINDUSTRI HALAL Maktabatun: Jurnal Perpustakaan dan Informasi Ininnawa: Jurnal Pengabdian Masyarakat

Nursyawal Nacing

Universitas Muhammadiyah Enrekang

Author-ID : 7120035

Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Public Health Social Sciences Other

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Sappan (Caesalpinia Sappanl.) Extract-Based Label for Detection of Chicken Meat Spoilage Muhammad Fakih Kurniawan; Tiana Fitrilia; Hikmah Nur Chosida; Nursyawal Nacing
Indonesian Journal of Applied Research (IJAR) Vol. 2 No. 3 (2021): Indonesian Journal of Applied Research (IJAR)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/ijar.v2i3.146

Brazilin in sappan is sensitive to pH, which make it possible as indicator of food quality. This research aimed to investigate performance of sappan extract as colorant for indicator label applied in chicken meat packaging. The samples were stored at room and refrigerator temperature. They were then tested for color change of label RGB (Red Green Blue), pH and TVB-N (Total Volatile Base-Nitrogen) of the meat. Data were analyzed using ANOVA at significant level of 5%. Indicator label showed the reduced RGB during storage, while pH and TVB-N increased. In case of room temperature, the color change into pink occurred in day 3 with pH 6.72 and TVB-N 1.84 mg N/100g. Meanwhile, for samples at refrigerator temperature, the label color turned into pink in day 6, with pH 6.56 and TVB-N 2.09 mg N/100g. In this regard, indicator label could detect the depletion of chicken meat quality as indicated by color shift from yellow to pink when pH and TVB-N were at critical value. This result provides significant output for development of sappan extract for indicator of meat spoilage.

Review: Pemanfaatan α-Amilase pada Modifikasi Pati Singkong Sebagai Substitusi Gelatin pada Produk Marshsmallow Ainezzahira Ainezzahira; Hafiza Dwi Multri; Warsono El Kiyat; Nursyawal Nacing
JURNAL AGROINDUSTRI HALAL Vol. 5 No. 2 (2019): Jurnal Agroindustri Halal
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Cassava is one of the Indonesian local commodities. Cassava contains a high amount of starch which can be used as an alternative to gelatin in making marshmallow. This study aimed to analyze: 1) the enzymatic process of starch modification using α-amylase, 2) the effect of incubation time and enzyme concentration on the yield of maltodextrin which close to gelatin, and 3) to utilization of cassava starch maltodextrin as an ingredient of marshmallow product. The result showed that application of marshmallow gelatin substitution using cassava starch has been done. There were three ways of cassava starch hydrolysis, one of them is enzymatic hydrolysis using α-amylase which produces of maltodextrin. This enzyme was an endoamylase that cleaves the α-1,4 glycosidic linkage of the amylose or amylopectin chain. Besides, Bacillus amyloliquefaciens was one of the microbes that can produce α-amylase with good thermostability, about 100-110°C. The exact enzyme concentration and incubation time of starch hydrolysis could produce maltodextrin optimally. However, maltodextrin as a foaming agent and the prevention of crystalline formation had functional properties that approach gelatin, so it can be concluded that maltodextrin was developed further as an alternative to the use of gelatin in marshmallow products.

Profil Gelatinisasi dan Sifat Fisik Tepung Campolay Masak Penuh dan Lewat Matang (Pouteria campechina) Gelatinization Profiles and Physical Propertis of Ripe and Over Ripe Canistal Flour (Pouteria campechiana) Nursyawal Nacing; Ari Irawan; Sri Rejeki Retna Pertiwi; Aminullah Aminullah
JURNAL AGROINDUSTRI HALAL Vol. 7 No. 1 (2021): Jurnal Agroindustri Halal 7(1)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

This research aims to study gelatinization profile and physical properties of ripe and overripe canistel flour. Data statistically analyzed using the independent sample T-tes. Analyzed of the chemical properties of canistel fruits include water content, starch content, and sugar content, while analyzed canistel flour includes gelatinization profile, shape and size of starch granules with color test. The results of the analyzed showed that the water content and sugar content of ripe canistel fruit is higher than those of overripe canistel fruit, while the lower starch content. The total starch and amylose content of ripe canistel flour is higher than that of overripe flour. Analyzed the results of gelatinization profile ripe canistel flour has a peak viscosity, final viscosity, and higher gelatinization temperature than the finished canistel flour and the gelatinization faster time. Analysis of the physical properties of the color parameters of canistel flour produces the reddish yellow color, while of the shape and size of the canistel flour starch granule shape that are round with size ranges between 2-7 µm.Keywords: Canistel fruit, canistel flour, gelatization profile.

PENINGKATAN EKSISTENSI UMKM DI JABODETABEK MELALUI KOMUNITAS UKM (Usaha Kaum Milenial) DI ERA PANDEMI Muhammad Fakih Kurniawan, S.Si, M.Si; Lia Amalia, S. S., S. T., M. T; Nursyawal Nacing, S. TP., M. Si
Qardhul Hasan: Media Pengabdian kepada Masyarakat Vol. 7 No. 3 (2021): DESEMBER
Publisher : Universitas Djuanda Bogor

Jumlah UMKM (Usaha Mikro Kecil Menengah) di Indonesia setiap tahun bertambah, termasuk UMKM pangan yang dikelola generasi milenial. Hal ini menyebabkan muncul tantangan dalam peningkatan kualitas produk dan pemasaran, terlebih pada era pendemi seperti ini. Pelatihan ini bertujuan untuk meningkatkan pengetahuan serta keterampilan mitra guna meningkatkan mutu produk termasuk kemasan dan pemasarannya. Kegiatan ini diikuti oleh 32 mitra dari Jabodetabek dan beberapa kota lain. Metode yang dilakukan adalah pendaftaran mitra, pembuatan grup komunitas, presentasi dan pelatihan online via Google Meet, dan evaluasi. Materi presentasi dibagi menjadi enam sesi yaitu opening class, sistem jaminan halal, sanitasi dan CPPOB (Cara Produksi Pangan Olahan yang Baik), strategi pemasaran, design kemasan, dan ijin edar produk pangan. Sebanyak 44% peserta memasarkan produknya secara online, 44% secara online dan offline, dan masih terdapat 12% memasarkan produk secara offline. Pada sesi pelatihan design kemasan dilakukan perubahan tampilan kemasan UMKM Nuris Chips menjadi lebih menarik dan kekinian. Hasil pretest dan postest didapatkan peningkatan pengetahuan dari nilai rata-rata pretest 67,22 menjadi 88,33 saat post test.

ANALISIS ANTIOKSIDAN, TOTAL FENOL DAN FISIKOKIMIA KOPI BRAND LOKAL ASAL BOGOR Ria Atikah; Muhammad Fakih Kurniawan; Nursyawal Nacing
Jurnal Pangan dan Gizi Vol 13, No 1 (2023): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.13.1.2023.31-38

In Indonesia, local coffee brands very diverse and have different flavors and reliable in terms of aroma and taste based on raw materials from each region. This study aims to analyze antioxidant activity (IC50), total phenol and physicochemical local brand coffee from Bogor, Indonesia namely Cap Liong Bulan, Cap Oplet, Cap Teko and Cap Kacamata. the design used was a Completely Randomized Design (CRD) 1 factor. In the chemical test antioxidant activity of local Bogor brand coffee, the IC50 about 50,00 ppm and the total phenol test obtained values with a range of 0,70-2,25 mgGAE/g. Based on the pearson correlation test, the calculated r valeu of the relationship between total phenol and IC50 value was 0,880 > r table, so there is a correlation between total phenol and IC50. The result of pysicochemical test showed that the water content is around 1,5- 3,1%, ash content range from 2,3-4,8%, ph value ranges from 5,4-5,8, bulk density range from 0,4-0,5g/mL, total disolved solid range from 2,4-3,1Brix and coffee extract range from 23,7-28,0%. The result of the physical test carried out are in accordance with the maximum limit set by SNI.

Sensory and Chemical Characteristics of Solid Brem with The Addition of Gedong Gincu Mango Juice (Mangifera Indica L. Var. Gedong Gincu) Lisa Ainurohmah; Rosy Hutami; Nusyawal Nacing
Indonesian Journal of Applied Research (IJAR) Vol. 4 No. 2 (2023): Indonesian Journal of Applied Research (IJAR)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/ijar.v4i2.301

Brem is a type of advanced processed food from fermented white glutinous rice. This study aims to determine the characteristics of solid brem with the addition of Gedong Gincu mango juice. This research uses a one-factor, completely randomized design (CRD) with three levels of treatment with a comparison of white sticky tape juice and Gedong Gincu mango juice, namely A1 (85%:15%), A2 (75%:25%), and A3 (65%:35%). As well as testing paired T-tests for selected products and control. The data analysis used is ANOVA with Duncan advanced test (α=0,05). Based on the results of research solid brem addition of Gedong Gincu mango juice affects the sensory quality (color (3,53-8,44), flavor (5,61-6,79), and appearance (5,44-7,85)), hedonic (color (4,97-7,29), aroma (6,04-7,30), texture (6,34-7,79), and overall (6,41-7,53)), and chemical (water content (18,31%-20,71%), carbohydrates as starch (2,63%-9,17%), acidity (9,51%-17,85%), and vitamin C (2,25 mg/100g-3,02 mg/100g)). However, the addition of Gedong Gincu mango juice did not affect the sensory quality (aroma (5,92-6,45), taste (6,77-7,60), and texture (7,41-7,75)), hedonic (taste (6,34-7,16)), and chemical (ash content (1,45%-4,06%), and water-insoluble part (3,61%-4,15%)). Further test results T-test sample A1 and control showed parameters of color, aroma, and appearance (sensory quality); color, aroma, and taste (hedonic); and the value of water content, ash content, carbohydrates, acid degrees, and vitamin C has no significant effect with the addition of Gedong Gincu mango juice. In contrast, the parameters of taste, flavor, texture (sensory quality), texture and overall (hedonic), and water-insoluble part significantly affect the addition of Gedong Gincu mango juice

Pendampingan UMKM Memperoleh Sertifikat Halal di Kecamatan Anggeraja Enrekang Nacing, Nursyawal; Elihami, Elihami
MASPUL JOURNAL OF COMMUNITY EMPOWERMENT Vol 6 No 1 (2024): MASPUL JOURNAL OF COMMUNITY EMPOWERMENT
Publisher : LP2M Universitas Muhammadiyah Enrekang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33487/pengabdian.v6i1.7496

The Halal Product Assurance Organizing Agency (BPJPH) of the Ministry of Religious Affairs of the Republic of Indonesia issued a regulation that all MSME products must be halal-certified by 2024. Halal certification is essential to ensure consumers feel safe and do not violate Islamic rules. The knowledge and understanding of MSMEs about halal certification and business identification numbers (BIN) is still relatively minimal, indicated by the low number of MSMEs that have halal certification. To increase the number of MSME businesses, This service activity aimed at 20 MSMEs in the Anggeraja sub-district aims to facilitate direct socialization and halal certification of MSMEs. The halal certification authorization process currently uses an online system preceded by halal understanding and NIB socialization to facilitate and assist SMEs in obtaining halal certification. From this activity, it is hoped that MSMEs in Anggeraja Enrekang District can develop better and faster. This service activity is in collaboration with the Office of Cooperatives, SMEs, Manpower and Transmigration of Enrekang Regency, and BPJPH of the Ministry of Religion of Enrekang Regency

Pembuatan Label Indikator Ekstrak Secang (Caelsapinia sappan L.) Menggunakan Carrier Jenis Kitosan, Pati, dan Kertas Kurniawan, Muhammad Fakih; Fitrilia, Tiana; Nacing, Nursyawal; Chosida, Hikmah Nur
Jambura Journal of Chemistry Vol 5, No 1 (2023): February
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jambchem.v5i1.12766

Ekstrak secang mengandung senyawa bazilein yang berpotensi sebagai label indikator karena sensitif terhadap perubahan pH. Jenis carrier berpengaruh terhadap kualitas label indikator. Tujuan penelitian ini adalah menentukan jenis carrier terbaik untuk label indikator ekstrak secang. Penelitian ini mengunakan tiga jenis carrier (kitosan, kertas, dan pati). Parameter uji meliputi respon label terhadap NaOH dan NH3, ketebalan, kadar air, dan stabilitas warna label selama penyimpanan. Data dianalisis dengan ANOVA dengan taraf nyata 5%. Ekstrak secang yang dihasilkan memiliki warna kuning dan nilai pH 5. Respon label indikator terhadap NaOH dan uap NH3 untuk jenis carrier kertas dan pati lebih baik daripada carrier kitosan dengan perubahan warna kuning menjadi merah. Uji stabilitas ketebalan didapatkan carrier kitosan dan kertas lebih stabil daripada pati. Kadar air label dengan carrier kertas didapatkan paling rendah yaitu berkisar 3,65% sampai 5,60%. Jenis carrier kertas memiliki stabiltas warna paling baik selama penyimpanan lima hari pada suhu ruang.

KARAKTERISTIK SENSORY DAN KIMIA PATTY BURGER NABATI BERBAHAN DASAR NANGKA MUDA DAN KACANG MERAH DENGAN PENAMBAHAN CMC (Carboxyl Methyl Cellulose Nacing, Nursyawal
Jurnal Sains dan Teknologi Pangan Vol 9, No 1 (2024):
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v9i1.47343

Patty burger nabati merupakan makanan yang secara struktural mirip dengan daging asli tetapi sedikit berbeda dalam komposisinya. Bahan yang digunakan yaitu nangka muda yang memiliki protein yang rendah sehingga ditambahakan kacang merah yang mengandung protein tinggi agar dapat meningkatkan kadar protein pada patty burger nabati dan penambahan CMC ini dapat memperbaiki tekstur. Penelitian ini bertujuan untuk mengetahui perbandingan nangka muda dan kacang merah dengan penambahan CMC terhadap kadar protein, sensori, hedonik dan kimiawi. Penelitian ini menggunakan metode rancangan acak lengkap dua faktor dan dua kali ulangan. Faktor tersebut terdiri dari faktor A rasio nangka muda dan kacang merah (40:60, 50:50, 60:40) dan faktor B penambahan konsentrasi CMC (0,2; 0,4; 0,6). Penentuan produk terpilih didasarkan pada uji protein, uji organoleptik (sensori dan hedonik). Hasil analisis uji protein dan sensori tidak menunjukkan perbedaan yang nyata terhadap patty burger nabati sedangkan pada uji hedonik memberikan kecenderungan pengaruh nyata pada atribut warna, rasa dan aroma. Hasil penelitian menunjukkan bahwa produk terpilih adalah A1B1 (kombinasi 40% nangka muda dan 60% kacang merah dengan penambahan 0,2% CMC) yang mengandung protein 6,79%, 47,315% kadar air, 3,625% kadar abu, 4,94% kadar lemak dan 37,33% kadar karbohidrat.

PELATIHAN PENINGKATAN KUALITAS KEMASAN BAGI UMKM DI KECAMATAN CIAWI Nurhalimah, Siti; Nacing, Nursyawal; Nur'utami, Dwi Aryanti; Hutami, Rosy; Nurlaela, R. Siti
Qardhul Hasan: Media Pengabdian kepada Masyarakat Vol. 7 No. 1 (2021): APRIL
Publisher : Universitas Djuanda

Keberadaan UMKM perlu dipertahankan agar dapat bersaing di pasar global. Tantangan bagi UMKM khususnya yang bergerak dibidang pangan adalah menghasilkan produk yang berkualitas, bermutu dan inovatif. Kemasan menjadi faktor penting dalam produk karena mempengaruhi kualitas produk serta penjualan. Namun, kemasan ini masih menjadi permasalahan bagi para UMKM. UMKM belum sepenuhnya menerapkan konsep dan teori terkait dengan kemasan seperti UMKM yang berada di Kecamatan Ciawi Bogor. Pelatihan ini bertujuan untuk meningkatkan pengetahuan serta keterampilan mitra dalam menerapkan konsep dan teori kemasan sehingga dapat menghasilkan produk yang berkualitas, inovatif dan bermutu. Pelatihan ini diikuti oleh 20 orang peserta dengan rata-rata pengetahuan awal sebesar 72.17%. Pelatihan yang disampaikan melalui presentasi, demonstrasi dan diskusi ini mampu meningkatkan pengetahuan peserta sebesar 6.83% menjadi 79%. Selain itu, berdasarkan hasil evaluasi mayoritas peserta UMKM masih menggunakan kemasan yang monoton meskipun beberapa UMKM sudah menggunakan jenis kemasan yang sesuai dengan produknya. Hasil pelatihan ini menunjukkan bahwa masih diperlukan pembinaan dan pendampingan untuk UMKM sehingga dapat menghasilkan kemasan produk yang bisa meningkatkan kualitas dan penjualan yang lebih luas.

Co-Authors Achyar Ardat, Muh Ainezzahira Ainezzahira Ainezzahira, Ainezzahira Akbar, Muh Rizky Aminullah Aminullah Aminullah Aminullah, Aminullah Amran Laga Andreansyah, Rezky Ari Irawan Ari Irawan Astari Rusdin, Rista Baharuddin Baharuddin Busa, Yunus Cahyanti, Ice Cennawati, Cennawati Chosida, Hikmah Nur Dalima, Dalima Djamaluddin, Erwin Dwi Aryanti Nur’utami ELIHAMI, ELIHAMI Fitrianti, Retno Fitrilia, Tiana Hafiza Dwi Multri Hikmah Nur Chosida ilmi , Nur Ismaya Ismaya Kiyat, Warsono El Kurniawan, M. Fakih Lia Amalia Lisa Ainurohmah Muhammad Firdaus Multri, Hafiza Dwi Mustakim Mustakim Nur Afni NurAfni NurAfni Nurlaela, R. Siti Nurul Mukhlisah, Nurul Pertiwi, Sri Rejeki Retna Rezky, Ainur Ria Atikah Risma Risma, Risma Rosy Hutami Rusman, Haerusman Siti Nurhalimah Sri Rejeki Retna Pertiwi Suharman Suharman, Suharman Tahang, Sunardi Warsono El Kiyat Widiawati, Wilda

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