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All Journal Pro Food Jurnal Agrotek UMMat Jurnal Teknologi & Industri Hasil Pertanian Jurnal Agro Dedikasi Masyarakat (JADM) Journal of Agritechnology and Food Processing Protech Biosystems Journal
Ariskanopitasari, Ariskanopitasari
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Education Energy Engineering Immunology & microbiology Industrial & Manufacturing Engineering Public Health

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SOSIALISASI PENANGANAN PASCAPANEN BUAH CABAI MERAH DI SERNU LABU BADAS KABUPATEN SUMBAWA Afgani, Chairul Anam; Ariskanopitasari, Ariskanopitasari
Jurnal Agro Dedikasi Masyarakat (JADM) Vol 5, No 1 (2024)
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jadm.v5i1.23437

Abstract

Cabai merupakan salah satu tanaman hortikultura yang sangat dibutuhkan di kalangan masyarakat Indonesia dengan nilai ekonomis yang tinggi. Cabai termasuk sayuran yang mudah busuk, mudah rusak, dan sulit dipertahankan dalam bentuk segar dan cabai tergolong sebagai produk pertanian klimakterik. Oleh karena itu, perlu cara penanganan pascapanen yang baik. Pelatihan bimbingan penanganan pascapanen cabai merah di masyarakat Sernu Labu Badas Sumbawa bertujuan untuk melatih masyarakat dalam penanganan pasca panen cabai merah yang memiliki mutu baik dan memperpanjang umur simpannya. Pemberian pengetahuan dilakukan secara sosialisasi, diskusi dan praktek. Hasil pengabdian masyarakat di masyarakat Sumbawa menunjukkan bahwa  masyarakat dapat memahami cara penanganan pasca panen cabai merah agar dapat menghasilkan hasil dengan kualitas yang baik dan memiliki masa simpan yang lama 4-6 bulan dengan sistem pengemasan yang baik
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.
Analysis of macronutrient content macro nutrient content in organic fertiliser using fermented betel leaf extract Amrullah, Shafwan; Ariskanopitasari, Ariskanopitasari; Tanggasari, Devi; Rizaldi, Lalu Heri; Mikhratunnisa, Mikhratunnisa; Radiansyah, Adi; Harjito, Harjito
Protech Biosystems Journal Vol 3, No 1 (2023): Protech Biosystems Journal
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/protech.v3i1.15920

Abstract

The use of organic fertilizers in Indonesia is increasing, this is due to the scarcity of synthetic fertilizers. Organic fertilizers have their own challenges in terms of the concentration they contain. In addition, some organic materials that exist today are very abundant, so it needs to be used as organic fertilizer, one of which is betel leaf. However, betel leaf itself is an additional ingredient that can increase the existing nutrient content. In this study, analysis of the macro elements in organic fertilizers was carried out by adding variations in the amount of betel leaf raw material. The research was conducted using variations of betel leaf extract 2%, 4%, and 6%. The test analysis in this study was in the form of N, P, and K levels. The results showed that the highest N content was in the 4% betel leaf variation, which was 0.1%, the highest P content was in the 2% variation, which was 0.04%, and the highest K content was at 2% variation, namely 0.066%. From these results, it can be said that there was no significant effect of the addition of betel leaf extract on the macro-nutrient content of liquid organic fertilizer. 
Study of sugar and tamarind addition on the quality of masin salted anchovy (stolephorus) Afgani, Chairul Anam; Ariskanopitasari, Ariskanopitasari
Journal of Agritechnology and Food Processing Vol 4, No 2 (2024)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v4i2.28448

Abstract

Masin is a Sumbawanese traditional cuisine which is a sauce, made from mashed rebon shrimp, mixed with chilies, salt, flavorings, sugar and tamarind which fermented for 2 to 7 days. This study used anchovy as the basic material because of its abundant resources in West Nusa Tenggara. This study can be an opportunity for the development of processed anchovy. This study aimed to determine the effect of concentration of sugar and tamarind on the physical and organoleptic characteristics of anchovy. This research was conducted in a completely randomized design (CRD) with three replications of 2 factors such as the concentration of sugar and tamarind (0%, 0.6%, and 1.4%). Masin fermentation was carried out spontaneously for 7 days. The results showed that visually the anchovy masin did not grow fungi until the 14th day, except for samples with a concentration of sugar and tamarind 0.6% and 1.4%. Based on the L and oHue values, the anchovy masin has a reddish yellow color (yellow red) to yellow (yellow). Based on the results of the organoleptic test, it was found that the sugar concentration had an effect on texture and aroma, but did not affect color. The concentration of tamarind affected the aroma, but not the color and texture of masin.
PELATIHAN PEMBUATAN YOGHURT DARI SUSU SAPI DI DESA BOAK, KABUPATEN SUMBAWA Ariskanopitasari, Ariskanopitasari; Tanggasari, Devi; Rizaldi, Lalu Heri; Ardiansyah, Adi; Amrullah, Shafwan; Afgani, Chairul Anam
Jurnal Agro Dedikasi Masyarakat (JADM) Vol 6, No 1 (2025)
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jadm.v6i1.31853

Abstract

Produksi susu sapi di Sumbawa sangat potensial meskipun belum dimanfaatkan nilai ekonominya secara optimal. Susu sapi dapat diolah menjadi yoghurt untuk memperpanjang umur simpan, menambah nilai ekonomi serta menambah nilai nutrisinya. Oleh karena itu kegiatan pengabdian masyarakat di desa Boak Kecamatan Unter Iwes ini dilakukan untuk memberikan tambahan informasi dan melatih keterampilan masyarakat dalam mengolah susu sapi menjadi yoghurt. Kegiatan ini dilaksanakan pada Januari 2025 di Gedung Serbaguna desa Boak yang diikuti oleh masyarakat setempat. Pelatihan diawali dengan pemaparan singkat mengenai yoghurt dan manfaatnya bagi kesehatan. Setelah itu, kegiatan dilanjutkan dengan tutorial pembuatan yoghurt rumahan yang diselingi dengan sesi diskusi. Hasil kegiatan ini menunjukkan bahwa pemahaman masyarakat terhadap manfaat yoghurt semakin baik serta dapat memahami metode produksi yoghurt skala kecil. Yoghurt dapat dikonsumsi oleh setiap rumah tangga atau sebagai peluang usaha skala rumah tangga.
Kajian Penambahan Bubuk Kayu Manis dengan Berbagai Tingkat Penyangraian Terhadap Mutu Fisik dan Organoleptik Kopi Robusta Celup Desa Lenangguar, Sumbawa Afgani, Chairul Anam; Nurrahman, Aulia; Ariskanopitasari, Ariskanopitasari; Tanggasari, Devi
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.v11i1.521

Abstract

Sumbawa Island is one of the coffee-producing areas that is marketed in various forms, one of which is dipped coffee. This dipping coffee consists of ground coffee and spices as flavor enhancers and is packaged in small paper bags to facilitate brewing. This study was conducted to determine the effect of cinnamon powder concentration and roasting time on the physical and organoleptic quality and typical dipped coffee of Lenangguar Village, Sumbawa. This study used a Completely Randomized Design with 2 factors: (1) roasting degree (light roast 8 minutes, medium roast 9 minutes, and dark roast 10 minutes), and (2) cinnamon powder concentration (3%, 5%, and 7%). The results showed that cinnamon powder concentration had a significant effect on the juice content and the flavor and aroma likability of dipped coffee, but had no significant effect on the physical color and the color likability. Meanwhile, roasting time had a significant effect on the juice content, the brightness level of physical color, and the likability of aroma, flavor, and color of dipped coffee. The recommended treatment for dipped coffee is medium roasting (9 minutes) with the addition of 5% cinnamon powder, which produces a juice content value of 0.47%, color brightness of 33.2, oHue value of 46.9 (red), with the likeabilty of color of 3.2 (like), aroma of 2.4 (somewhat like), and flavor of 3.3 (like).
MUTU FISIKOKIMIA DAN ORGANOLEPTIK MI JAGUNG KERING DENGAN VARIASI PENAMBAHAN KARAGENAN Afgani, Chairul Anam; Azmi, Asraar Kamal; Ariskanopitasari, Ariskanopitasari
Pro Food Vol. 9 No. 2 (2023): 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.v9i2.350

Abstract

Konsumsi mi instan di Indonesia menempati peringkat kedua dunia. Secara umum, mi berbahan dasar tepung terigu yang berasal dari tanaman gandum. Di sisi lain, tanaman gandum tidak dapat tumbuh di Indonesia. Penggunaan tepung gandum dapat dikurangi dengan sumber karbohidrat lain dari pangan lokal, yaitu tepung jagung. Namun, komposisi mi perlu ditambahkan hidrokoloid yang berfungsi sebagai pengikat air dan pembentuk gel supaya hasil akhir produk menyerupai mi tepung terigu. Jenis hidrolokoid yang banyak terdapat di Nusa Tenggara Barat adalah karagenan yang berasal dari rumput laut merah. Penelitian ini bertujuan untuk mengetahui mutu fisik (daya rehidrasi dan warna), mutu kimia (kadar air dan kadar abu), dan mutu organoleptik (warna, aroma, rasa, dan tekstur) mi jagung kering dengan variasi penambahan karagenan. Metode yang digunakan adalah Rancangan Acak Kelompok (RAK) dengan dua faktor, yaitu jenis karagenan (kappa dan iota) dan penambahan konsentrasi karagenan (0,50%; 0,75%; dan 1,00%). Mi jagung mengalami peningkatan daya rehidrasi (72-120%); penurunan nilai L (58,65-63,84%); peningkatan kadar air (4,86-6,43%); peningkatan kadar abu (1,09-2,08%); dan perbedaan tingkatan penilaian panelis terhadap warna (2,8-4,0); aroma (2,7-3,2); rasa (2,4-2,8); dan tekstur (1,9-2,9). Jenis karagenan berpengaruh nyata terhadap daya rehidrasi, kadar air, kadar abu, organoleptik warna, dan tekstur. Konsentrasi karagenan berpengaruh nyata terhadap daya rehidrasi, kadar abu, organoleptik warna, dan tekstur. Interaksi kedua faktor tersebut hanya berpengaruh terhadap kadar abu.
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 exploration of indigenous plant-based coagulant for sumbawanese cheese production as probiotic source Ariskanopitasari, Ariskanopitasari; Rizaldi, Lalu Heri; Sari, Ratna Nurmalita
Jurnal Agrotek Ummat Vol 10, No 4 (2023): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v10i4.19514

Abstract

Sumbawa cow's milk processing is still limited even though it has the potential to be developed. Therefore, a diversification product like cheese as a source of probiotic is required. Cheese derived from milk that is coagulated using rennet which is expensive and has high halal critical point. Thus, an alternative coagulant that is affordable with low halal critical point such as local plant-based material is needed. This study used Sumbawa local cow’s milk to produce cheese which coagulated using pineapple and gooseberry and the addition of Lactobacillus lactis as the lactic acid bacteria. Observed parameters were clotting time, yield, hardness, protein, total fat, total lactic acid bacteria, and sensory quality. This experiment showed that the cheese yielded using pineapple was higher than that of gooseberry, while the cheese coagulated using gooseberry (26714 N/m2) was having firmer texture. Meanwhile, clotting time, protein content and total fat content of the cheese coagulated using both coagulants were the same. The total lactic acid bacteria of the cheese coagulated using pineapple and gooseberry was similar 10.80 Log CFU/mg and 10.84 Log CFU/mg, respectively. Sensory evaluation using quantitative descriptive analysis showed that the cheese coagulated using pineapple extract has higher aftertaste and bitter taste. Meanwhile, the cheese coagulated using gooseberry extract was dry, grainy, yellowish, and its overall acceptance was higher than that of pineapple.
Determination of the added value of kades coffee agroindustry product using the hayami method (case study of MSME’s Agal Deta, Sumbawa Besar District) Rizaldi, Lalu Heri; Madani, Hamzah Rizqi; Ariskanopitasari, Ariskanopitasari; Mikhratunnisa, Mikhratunnisa
Jurnal Agrotek Ummat Vol 10, No 2 (2023): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v10i2.14140

Abstract

Coffee is an agro-industrial product commodity that has the potential to be developed, because it can be processed into ground coffee products with various flavors and can last a long time. This study aims to analyze the added value of Kades Coffee Agro-industry products in the MSME’s of Agal Deta which located in Marente Village, Alas District, Sumbawa Besar Regency using the Hayami method. The variables used in this method include input output and prices, revenues and profits, and margins. The results of the analysis of the added value of Kades coffee on the output, input and price variables obtained a conversion factor value of 5 kg/production cycle and a labor efficiency of 0.32 HOK/kg. The revenue and profit variables obtain of added value ratio of 76%, a profit level of 83% and an added value of 95,000 IDR. The margin variable gains a profit of 79% with a margin value of 100,000 IDR. The added value of Kades coffee is included in the profitable business category because it gets a added value ratio of above 40%.
Co-Authors Adi Ardiansyah, Adi Afgani, Chairul Anam Amrullah, Shafwan Azmi, Asraar Kamal Harjito - Hutasoit, Jenri Parlinggoman Khamidah, Aniswatul Madani, Hamzah Rizqi Mikhratunnisa, Mikhratunnisa Nurrahman, Aulia Radiansyah, Adi Rizaldi, Lalu Heri Sari, Ratna Nurmalita Tanggasari, Devi