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All Journal Agrointek Fakultas Pertanian Jurnal Penelitian Pertanian Terapan JPM (Jurnal Pemberdayaan Masyarakat) Reka Buana : Jurnal Ilmiah Teknik Sipil dan Teknik Kimia TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian AGROMIX Prosiding SENTIKUIN (Seminar Nasional Teknologi Industri, Lingkungan dan Infrastruktur) Referensi : Jurnal Ilmu Manajemen dan Akuntansi BUANA SAINS Journal of Food Technology and Agroindustry Ihsan: Jurnal Pengabdian Masyarakat Journal of Agricultural Socio-Economics (JASE) Society : Jurnal Pengabdian dan Pemberdayaan Masyarakat Journal of Comprehensive Science JAPI: Jurnal Akses Pengabdian Indonesia Journal Of Industrial Engineering & Technology Innovation Jurnal Riset Multidisiplin dan Inovasi Teknologi

Lorine Tantalu

Universitas Tribhuwana Tunggadewi

Author-ID : 754200

Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Mathematics Nursing Physics Public Health Social Sciences Other

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ANALISA USAHA PEMBUATAN MINUMAN CELUP DARI AKAR ALANG-ALANG (Imperata chylindrica L), JAHE PUTIH ( Zingiber officinale Rosc. ) DAN BUNGA ROSELA (Hibiscus sabdariffa Linn) Ndare, Karolina; Mushollaeni, Wahyu; Tantalu, Lorine
Fakultas Pertanian Vol 5, No 2 (2017)
Publisher : Universitas Tribhuwana Tunggadewi

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

Imperata (Imperata chilindrica L) is a type of Panicoideae tribe grass that can flourish in extreme soil conditions and climate, so its potential is very abundant. Reed plants are considered as a pestle, but now has been widely used by the community as a raw material of traditional medicine. In addition to reeds, white ginger rhizome and rosella flowers can also be used as a traditional medicine ingredient. All three materials have not been used together for beverage raw materials and have never analyzed the feasibility of their business. Therefore, this study aims to analyze the feasibility of the production of beverage dye from the roots of alang-alang, white ginger, and roselle flowers. The results showed that the production of beverage dye from the roots of alang-alang, white ginger and roselle flower worth cultivated in a small scale industry with the production of 250 boxes of dye per day required investment capital of Rp. 76.440.000 with operational cost of Rp. 4.22 million per year. Calculation within one year obtained the cost of production (HPP) of Rp 14,178.49 per box with the weight of the contents per dye pack is 2 g. 10% profit from HPP net profit of Rp. 106.575.000 and break event point (BEP) is Rp. 477,750 per year. The RCR value is 1.1, and the net present value (NPV) value is Rp. 322.237.5 and the internal rate return (IRR) of 50%. Alang-alang (Imperata chilindrica L) adalah jenis rumput suku Panicoideae yang dapat tumbuh subur pada kondisi tanah dan iklim yang ekstrim, sehingga potensinya sangat melimpah. Tanaman alang-alang dianggap sebagai tanaman pengganggu, namun saat ini sudah banyak dimanfaatkan oleh masyarakat sebagai bahan baku obat tradisional. Selain alang-alang, rimpang jahe putih dan bunga rosella juga dapat digunakan sebagai bahan obat tradisional. Ketiga bahan tersebut belum pernah digunakan secara bersama-sama untuk bahan baku minuman dan belum pernah dianalisa kelayakan usahanya. Oleh karena itu, penelitian ini bertujuan untuk menganalisa kelayakan usaha dari produksi minuman celup dari akar alang-alang, jahe putih, dan bunga rosela. Hasil penelitian menunjukkan bahwa produksi minuman celup dari akar alang-alang, jahe putih, dan bunga rosela layak diusahakan dalam skala industri kecil dengan produksi sebanyak 250 kotak minuman celup perhari dibutuhkan modal investasi sebesar Rp. 76.440.000 dengan biaya operasional sebesar Rp. 4.220.000 per tahun. Perhitungan dalam jangka setahun didapatkan harga pokok produksi (HPP) sebesar Rp 14.178,49 per kotak dengan berat isi per kemasan celup adalah 2 g. Keuntungan 10% dari HPP didapatkan laba bersih sebanyak Rp. 106.575.000 dan break event point (BEP) adalah Rp. 477.750 per tahun. Nilai RCR adalah 1,1, serta nilai net present value (NPV) sebesar Rp. 322.237,5 dan nilai internal rate return (IRR) sebesar 50%.

Efektivitas Daun Singkong (Manihot esculenta) Var. Malang 1 Sebagai Pereduksi Kadar Formalin Pada Udang Putih (Pennaeus vannamei) Wirawan, Wirawan; Tantalu, Lorine; Suliana, Gatut
Jurnal Penelitian Pertanian Terapan Vol 17, No 3 (2017)
Publisher : Politeknik Negeri Lampung.

Miscarriage of formalin used as preservative agent for highly perishable commodity was remained problem. Among the fishermen and fish seller tend to use this compound to prolong the commodity to avoid decay. Moreover, great protein for human health is common come from fisheries product. Saponin compound could reduce formaldehyde levels in white shrimp. Cassava leaf var. Malang 1 which abandoned in Malang contains saponin compounds 3,8% w/w. This research used white shrimp which are soaked in formalin solution and then soaked in cassava leaf extract. The experimental design was used a completely randomized design (CRD) with 2x4 factorials. The experiment used two factors, there are concentration of cassava leaf extract (3%, 6% and 9%) which 0% as control and soaked time (0, 15, 30 and 60 minutes) store in room temperature. The main focus parameter used formaldehyde test by applied formalin test kit. The result showed that by soaked by using cassava leaf extract could reduce began at 0 minutes and more extremely great reducer in 60 minutes in 3% consentration of cassava leaf extract.

PENDUGAAN MASA KADALUARSA KUE BAKPIA KERING MENGGUNAKAN METODE ACCELERATED SHELF LIFE TESTING DENGAN PENDEKATAN ARRHENIUS DI CV. TOULIP MALANG Nuruddin, Nuruddin; Santosa, Budi; Tantalu, Lorine
Fakultas Pertanian Vol 7, No 3 (2019)
Publisher : Universitas Tribhuwana Tunggadewi

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Bakpia is a food made from a mixture of green beans with sugar, which is wrapped in flour, then baked. During the process of storing, food ingredients will have a decrease in quality caused by direct contact with oxygen or caused by the constituent ingredients of themselves. The purpose of this study was to determine the rate of decline in quality, determine the critical parameters, and estimate the shelf life of dried bakpia produced by CV. Toulip using the ASLT method with the Arrhenius model. The temperatures used in this study were 25 oC, 35 oC, and 45 oC in the storage box. The parameters observed included water content, aW, FFA and Organoleptic (taste, aroma and texture). The results obtained by the difference of each level by taking the highest R2 and the lowest Activation Energy (Ea) is found in the water content with R2 = 0.9976 and Ea = 20594.82 cal/mol with linear regression y = -10370x + 27.432, with the shelf life for 4 months and the temperature is 25 oC. Kue bakpia merupakan suatu makanan yang terbuat dari campuran kacang hijau dengan gula, yang dibungkus dengan tepung, lalu dipanggang. Selama proses penyimpanan bahan makanan akan mengalami penurunan mutu dan yang disebabkan oleh kontak langsung dengan oksigen atau disebabkan oleh bahan penyusunnya sendiri. Tujuan dari penelitian ini adalah untuk menentukan laju penurunan mutu, menentukan parameter kritis, dan menduga umur simpan dari kue bakpia kering yang diproduklsi oleh CV. Toulip dengan menggunakan metode ASLT dengan model Arrhenius. Suhu yang digunakan dalam penelitian ini adalah 25 oC, 35 oC, dan 45 oC dalam kotak penyimpanan. Parameter yang diamati meliputi kadar air, aW, FFA dan Organoleptik (rasa, aroma dan tekstur). Hasil penelitian diperoleh selisih dari masing-masing kadar dengan megambil R2 tertinggi dan Energi Aktivasi (Ea) terendah ialah terdapat pada kadar air dengan R2 = 0,9976 dan Ea= 20594,82 kal/mol dengan regresi linier y= -10370x+27,432, dengan umur simpan selama 4 bulan dan suhu adalah 25 oC.

IMPLEMENTASI GMP BERDASAR PADA ISO/TS 22002-1 TERHADAP PRODUKSI IKAN TERI NASI (Stolepherus sp.) DI PT MARINAL INDOPRIMA Sri Handayani; Lorine Tantalu; Rosalia May Nyonya
AGROINTEK Vol 15, No 2 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i2.8476

ISO / TS 22002-1 is an excellent document to use as a requirement program in the application of a food safety management system for any food producer or processor. This guideline can be applied at PT. Marinal Indoprima, Pamekasan as a producer of dried anchovy (Stolepherus sp.) engaged in export. The purpose of this study was to analyze the application level of GMP base on ISO / TS 22002-1, quality control during the processing process and improvement efforts made by PT. Marinal Indoprima, Pamekasan. The data collection method is done by interview, observation and questionnaire. The fulfillment criteria are calculated based on the percentage of the score assigned to each Pre-Requisite Program (PRP) from number 4 to 17 (except for number 14 and 15). The results of the study inform that product quality control is carried out by means of inspection of raw materials, during processing and final products. Analysis of compliance with GMP (Good Manufacturing Practice) base on ISO / TS 22002-1: 2009 at PT. Marinal Indoprima Pamekasan, has very good qualifications in fulfilling PRP 7 (Waste Disposal), PRP 9 (Purchasing Management), PRP 16 (Warehousing), and PRP 17 (Product Information and Consumer Awareness), good qualifications in fulfilling PRP 4 (Construction and Building Layout), PRP 6 (Utility: Air, Water and Energy), PRP 8 (Equipment, Washing, Maintenance), and PRP 12 (Pest Control). Improvement efforts that need to be done by PT. Marinal Indoprima refers to the lack of qualifications in fulfilling PRP 5 (Layout of Workplace), and very poor qualifications in fulfilling PRP 10 (Prevention of Cross Contamination), PRP 11 (Cleaning and Sanitation) and PRP 13 (Sanitation and Personal Hygiene Facilities).

Efektivitas Daun Singkong (Manihot esculenta) Var. Malang 1 Sebagai Pereduksi Kadar Formalin Pada Udang Putih (Pennaeus vannamei) Wirawan Wirawan; Lorine Tantalu; Gatut Suliana
Jurnal Penelitian Pertanian Terapan Vol 17 No 3 (2017)
Publisher : Politeknik Negeri Lampung.

Efektivitas Suhu dan Lama Pasteurisasi Pada Mutu Pasta Bawang merah (Alllium Cepa Var. Aggregatum) Kemasan Standing Pouch Lorine Tantalu; Rozana Rozana; Isrofatin Isrofatin
Jurnal Penelitian Pertanian Terapan Vol 18 No 3 (2018)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v18i3.1502

Shallotpaste is an alternative product which can be applied as a spice, one of which is onionpaste. This study aims to determine the temperature and duration of shallot pastepasteurization before being processed into onion paste in standing pouch package.Randomized block design (RBD) 2x3 used as design experiments with pasteurizationtemperature treatment as a T factor, consisting of 2 levels, namely low-temperature longtime (LTLT), called T1, that is red onion paste heated at 65oC for 30 minutes, and high-temperature short time (HTST), called T2, that is red onion paste heated at 75oC for 15 seconds. While the S factor is the storage time consists of 5 levels, namely 4, 8 and 12 days.Storage is carried out at room temperature (27.5oC) with 3 replications. The quality observed was physical appearance, reinforced by the test parameters used including TPCand total acid. The results showed that there were changes in color and aroma that occurredafter 12 days storage into brownish yellow due to enzymatic performance. 60oC pasteurization temperature in 30 minutes is recommended for processing onion paste seenfrom the TPC value below the maximum threshold of SNI with a maximum mean value of9.103 CFU /g.

PRODUKSI KESEMEK NON-ASTRIGENSI DENGAN PERLAKUAN HOT WATER TREATMENT DAN APLIKASI KOH Rozana Rozana; Lorine Tantalu
Journal of Food Technology and Agroindustry Vol 1 No 1 (2019): Journal of Food Technology and Agroindustry
Publisher : Journal of Food Technology and Agroindustry dipublikasikan oleh Universitas Wiraraja

The treatment that is often used by farmers and persimmon collectors for local consumption in Indonesia is by immersion in quicklime (building lime) so as to produce powdery persimmon fruit that covers the color of mature persimmon fruit which is usually bright yellow to orange. This study aims to obtain the best treatment to produce persimmon according to the quality requirements desired by consumers through KOH application treatment to obtain bright and attractive colors, Hot Water Treatment (HWT) for relieving soreness and disinfecting pests, and soaking in lime solution to maintain texture fruit. The experimental design of this study was Factorial Randomized Group Design with 2 factors, namely the immersion time of hot water 46 0C (HWT) and KOH application. The first factor has three levels of treatment, namely without HWT (A1), 5 minutes (A2), and 10 minutes (A3). The second factor has two levels, namely without applying (B1) and applying KOH (B2). Quality observations include measurements of weight loss, color, hardness, and total dissolved solids. The 5-minute HWT treatment and KOH application gave a significant effect on several parameters, namely weight loss, hardness, and total dissolved solids but were unable to extend the shelf life of persimmon.

FERMENTASI BLOTONG LIMBAH PG. KREBET DAN RUMEN SAPI DALAM PRODUKSI BIOGAS Pramono Sasongko; Lorine Tantalu
BUANA SAINS Vol 18, No 2 (2018)
Publisher : Universitas Tribhuwana Tunggadewi

Sugar Cane Filter Cake (SGFC) is the sugar cane to sugar processing waste in Krebet Baru Sugar Factory. Utilization of this SGFC waste was limited for free soil or unprocessed fertilizer. Sugar cane filter cake is an organic waste which potential to be utilized into biogas. Biogas is anaerobic process product which consist methane as a major compound. Factors that influence biogas fermentation process were temperature, water content, fiber, total sugar and total concentration of methanogen bacteria inoculum. Natural source of methanogenic bacteria is in the contents of the cattle rumen. The aim of this study was to determine the characteristics of blotong and the effect of addition of cattle rumen on biogas fermentation from the SGFC of the Krebet Sugar Factory. The first stage of this research was Blotong characterization. The second stage was spontaneous fermentation with two treatment factors. The first factor was enhancing the contents of the cattle rumen (5%) and without the addition of cattle rumen (0%). The second factor is the fermentation time with 3 different levels (20, 25 and 30 days). The results were shown that blotong had water content, fiber content, and C / N ratio were 10.71%; 0.06%; and 17: , respectively. These results indicate the potential of the blotong as a raw material for biogas production. SGFC fermentation with the addition of 5% cattle rumen content was shown the best results compared to biogas production with pure SGFC. The highest volume and yield of biogas produced were obtained from the 30-day fermentation process with the results of 37,327 ml of gas and 746.5 x 10-6 m3/kg. All flame tests show positive results and are proven to produce blue flames.

ORDINASI SUNGAI BIRU DESA TULUNGREJO KECAMATAN BUMIAJI KOTA BATU BERDASARKAN MAKROZOOBENTHOS Lorine Tantalu; Sri Sudaryanti; Mulyanto Mulyanto
BUANA SAINS Vol 17, No 1 (2017)
Publisher : Universitas Tribhuwana Tunggadewi

This research aim to make ordination of Blue Rivers on Dusun Wonorejo, Desa Tulungrejo, Kecamatan Bumiaji, Kota Batu based on macrozoobenthos and environmental variable which support. The research is conducted in the early of February to mid of August. Items at the research consisting of macrozoobenthos community, water, environmental physical on Blur Rivers. Intake of some sample conducted in 15 sites which done only one intake as long as Blue River which representing reference site area. Way of intake of the makrozoobenthos sample are done with kicking sampling methods. Macrozoobenthos which had been taken would be identified and calculated as data sampling. Data analysis technique use CANOCO (“Canonical Community Ordination”) programs on 4.5 version for determining the ordination of ecology group based on makrozoobenthos. From data analysis use CANOCO to be got Blue River ordination from 15 sites that is A ordination counted 7 site that means are good condition proven by finding of Glossomatidae. B rdination counted 8 site that means are site that begin to degradation proven by finding of Simuliidae.

Pendampingan Pengelolaan Sampah Di Bank Sampah Eltari, Cemorokandang, Kecamatan Kedungkandang, Kota Malang Ahmadi Kgs; Lorine Tantalu; Nonok Supartini; Edyson Indawan; Imroatus Sholiqah
Jurnal Pemberdayaan Masyarakat Vol 6 No 2 (2021): November
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21067/jpm.v6i2.5669

The Eltari Waste Bank is one of the Malang Waste Banks under the guidance of the Malang City Environment Service. Located at Jalan Palmerah RT 02 RW 06, Cemorokandang, Kedungkandang District, Malang City, it provides a place for the process of collecting waste that has been sorted based on conditions and types of waste, both organic and non-organic. Not all residents have understood the importance of sorting waste by type, coupled with the not yet optimal use of non-organic or plastic waste to become goods needed by the community. Through the waste management assistance process by the service team in the form of the introduction of efforts to recycle plastic packaging waste into mats and bags, it is able to increase the productivity of the Eltari Waste Bank. The introduction activity succeeded in attracting the interest of residents around the Waste Bank because in addition to being able to increase the livelihoods of local residents, it can also increase family income up to 25%.

Co-Authors Ach. Nur Wakid Ahmadi, Mamad Aliyah, Ni’matul Ambu Kaka, Fransiska Anindita, Cipta Ayu Bano, Isabela Gracela Bano, Isabella Gracela Budi Santosa Budi Santosa Budi Santosa Budi Santosa Budi Santosa Darat, Kristian Umbu Dendo, Lusia Desi, Yohana Erlina Edyson Indawan Evan, Luky Ferianus Wunga Gatut Suliana Imroatus Sholiqah Imroatus Sholiqah Isrofatin Isrofatin Isrofatin Isrofatin, Isrofatin Kaka , Yohana Depa Kaka, Yohana Depa Kgs . Ahmadi Kgs Ahmadi Kgs Ahmadi Lamadiko, Abdul Gani Leonardo.S, Aldo Melkianus Malo Mifzal, Adib Maula Moni, Kandida Juita Mufidah, Elya Mulyanto Mulyanto Natanael Woleka Sairo Ndare, Karolina Nonok Supartini Nonok Supartini Novita Sari Nursyamsiyah, Anis Nuruddin, Nuruddin Panjang, Meha Tara Pote, Yulita Reda Bali Pramono Sasongko Primasari, Maria Puji Putro Ardianto Putra, Gregorius Guruh Handaya Rosalia May Nyonya Rozana Rozana Rozana Rozana Rozana Rozana Rozana, Rozana Samsuri Tirtosastro Sanny, Rianny Sarni, Yunita sephariadi, krisostomus Sri Handayani Sri Sudaryanti, Sri Sudirman Sudirman Suhindra, Rahmad Suliana, Gatut Untung Sugiarti Veliska, Audrya Nasywa Wahyu Musholaeni, Wahyu Wahyu Mushollaeni Walus, Rikardus Watang, Natalia D. Christy Wika, Yuliana Wirawan, Wirawan Zain Fuadi

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