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Ihsan, Fikratul
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KARAKTERISTIK GALAKTOMANAN DARI BERBAGAI SUMBER DAN PEMANFAATANNYA SEBAGAI BAHAN TAMBAHAN PADA PRODUK PANGAN / The Characteristics of Galactomannan From Various Sources And Its Utiization As An Additives in Food Products Ihsan, Fikratul; Sugiyono, Sugiyono; Suyatma, Nugraha E.
Jurnal Penelitian dan Pengembangan Pertanian Vol 41, No 1 (2022): Juni, 2022
Publisher : Badan Penelitian dan Pengembangan Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jp3.v41n1.2022.p21-31

Abstract

Galactomannans are water-soluble polysaccharides that can be extracted mainly from endosperm of legume seed. Guar gum, locust bean gum and tara gum are commercial galactomannans extracted from endosperm of legume seed that thrive in India and Pakistan. In the food industry, galactomannan is intentionally added as a thickening agent, emulsion stabilizer and gelling agent. This was due the increased use galactomannan in the food industry. The alternative sources of galactomannan began focused of researches. In Indonesia, galactomannans are extracted from the endosperm of palmae seed such as coconut, kolang-kaling and nipah. The differance of galactomannan source will affect the mannosa and galactosa (M/G) ratio of galactomannan which different result of physical characteristics including solubility, viscosity, emulsion stability, gel forming ability and stability of processing. The application of various galactomannans sources as food additives are influenced by the M/G ratio and galactomannans molecular weight. Galactomannan with weakly galactose ratio such as guar gum (M/G 2:1), tara gum (M/G 3:1) and locust bean gum (M/G 3.5:1) can be used as thickener, syneresis prevention and able to form a gel synergistically with other hydrocolloid, whereas fenugreek (M/G 1:1) which has highly galactose ratio can increase the stability of O/W (oil in water) emulsions in food products. In addition, galactomannan acts as a secondary antioxidant with Fe2+ binding mechanism. This article expose of sources, process of extraction, physical characteristics and recommeds the use of galactomannan from various sources.Keywords: Galactomannan, sources, extraction, characterization, recommendationAbstrakGalaktomanan merupakan polisakarida larut air yang diekstrak dari endosperm biji tanaman leguminase. Guar gum, locust bean gum, dan tara gum adalah galaktomanan komersial yang diekstrak dari endosperm biji tanaman leguminase yang tumbuh subur di India dan Pakistan. Pada industri makanan, galaktomanan sengaja ditambahkan sebagai bahan pengental, penstabil emulsi, dan pembentuk gel. Hal tersebut meyebabkan meningkatnya permintaan industri makanan terhadap galaktomanan komersial. Pengembagan sumber alternatif galaktomanan mulai mejadi fokus penelitian. Di Indonesia, galaktomanan diekstrak dari endosperm biji tanaman palmae seperti bungkil kelapa, kolang-kaling, dan nipah. Perbedaan sumber galaktomanan akan memengaruhi rasio manosa dan galaktosa (M/G) yang mengakibatkan terdapatnya perbedaan karakteristik fisik meliputi kelarutan, kekentalan, stabilitas emulsi, kemampuan membentuk gel, dan stabilitas terhadap kondisi pengolahan. Galaktomanan dengan rasio galaktosa yang rendah seperti guar gum (M/G 2:1), tara gum (M/G 3:1), dan locust bean gum (M/G 3,5:1) dapat digunakan sebagai pengental, mencegah terjadinya sineresis, dan memperbaiki tekstur gel hidrokoloid lain, sedangkan fenugreek gum (M/G 1:1) memiliki rasio galaktosa tinggi yang dapat meningkatkan stabilitas emulsi minyak dalam air (O/W) pada produk pangan. Selain itu, galaktomanan dilaporkan memiliki aktivitas antioksidan sekunder dengan mekanisme pengikatan logam Fe2+. Artikel ini mengungkap sumber, tahap ekstraksi, karakteristik fisik, dan merekomendasikan penggunaan galaktomanan dari berbagai sumber.Kata kunci: Galaktomanan, sumber, ekstraksi, karakteristik, rekomendasi 
A comparative study on pesticide residue profiles in locally grown rice from conventional and sustainable agricultural methods Indra Purnama; Farag M. Malhat; Anisa Mutamima; Fikratul Ihsan; Amalia
Jurnal Ilmiah Pertanian Vol. 20 No. 3 (2023): Jurnal Ilmiah Pertanian
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31849/jip.v20i3.17122

Abstract

Amid escalating concerns about pesticide residues in agricultural product, this study conducts a meticulous comparative analysis of pesticide residue profiles in locally grown rice, aiming to contribute essential insights for informed decision-making in agriculture. The overarching problem addressed involves identifying pesticides in rice from conventional and sustainable farming and understanding their potential environmental and health implications on food safety. Utilizing HPLC/MS-MS, the research discerns a notable absence of over 500 pesticide types in rice cultivated according to good agricultural practices (GAP). Conversely, rice from fields deviating from GAP guidelines reveals the presence of 7 pesticide active ingredients, with 2 exceeding globally established residue limits by twice the recommended amount. Notably, bifenthrin and tebuconazole, uncommonly used in the last one years, are identified. This study underscores the urgency of adhering to sustainable agricultural practices for the safety and quality of rice, offering critical insights for future research. It not only contributes to current knowledge but also emphasizes the global necessity of safe agricultural practices to safeguard our food supply.
Optimizing the Growth of Porang Plants (Amorphophalus Muelleri) using a Combination of Market Waste Compost and Growmore Fertilizer Purnama, Indra; Susi, Neng; Ihsan, Fikratul; Franseda, Franseda
Jurnal Pertanian Vol. 14 No. 1 (2023): APRIL
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jp.v14i1.7333

Abstract

Porang (Amorphophalus Muelleri) is a tuber plant from Araceae family that is easily live in various types and soil condition. In the food industry porang flour is used as a thickening agent, emulsion stabilizer and gel former, while in the pharmaceutical industry it is used as a coating material. This was do the increased in demand for exports of porang tubers in the form of flour and chips. The increasing demand for porang, so that porang cultivation has economic value. The selection of the appropriate fertilizer is one of the efforts to increase porang productivity. Therfore, the aim of this research was to obtain the scintific data about interaction of organic waste market fertilizerand growmore fertilizer toward of vegetative growth of porang plant. This research used RAL Factorial have 2 factor with 3 treatments level each others were the first factor is doses of organic waste market fertilizer (0g/polybag, 200 g/polybag and 400 g/polybag) and the second factor is doses of growmore fertilizer (0 g/l, 1 g/l and 2 g/l). The parameters in this research were plant height, petiole diameter, number of petioles and number of lateral roots of porang plant. The result on this research showed that interaction of organic waste market fertilizer and growmore fertilizer was signicantly affected of plant height, petiole diameter and number of lateral roots, but did not significantly affected of number of porang petioles. The best treatment obtained from interaction of organic waste market fertilizer at dosage 400g/polybag and growmore fertilizer at a dosage 1g/l.
EKSTRAKSI GLUKOMANAN DARI TEPUNG PORANG (Amorphophallus oncophyllus) DENGAN KOMBINASI PERLAKUAN WAKTU EKSTRAKSI DAN ANTI-SOLVENT Ihsan, Fikratul; Anggraini, Anna; Azzahro, Hanifah Ulfa
JURNAL TEKNOLOGI PERTANIAN Vol. 12 No. 2 (2023)
Publisher : Prodi Teknologi Pangan Fakultas Pertanian Universitas Islam Indragiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32520/jtp.v12i2.2842

Abstract

Exports of porang tubers form glucomannan are more economically valuable than form of chips. Glucomannan is a water-soluble fiber that can be extracted using polar solvents and precipitated using non-polar anti-solvents. Selecting the best extraction time and using the anti-solvent ratio could increased the yield of glucomannan. The used of anti-solvent Isopropyl alcohol (IPA) had a lower dielectric constant compared to ethanol, so it is more non-polar. An aim of this research was to obtain the best yield from a combination of extraction time treatment and the ratio of IPA as anti-solvent. The design used was a randomized complete factorial design (RALF) with two levels that is extraction time (1, 2 and 3 hours) and the ratio of porang flour to isopropyl alcohol (1:10, 1:15 and 1:20). The results showed that the interaction of extraction time and IPA anti-solvent ratio had a significant effect on the yield of glucomannan. The interaction of the 2 hour extraction time treatment with the anti-solvent ratio (1:15) produced the best glucomannan yield that is 66.69%. The results of FTIR testing of porang flour and glucomannan extraction results showed a shift in the wave number for each vibration, especially in the fingerprint area. C-H vibrations from β-glycosidic and β-manosidic bonds resulting from glucomannan extraction were detected at wave numbers 806.25 cm-1 and 875.68 cm-1.
IbM Pemanfaatan Kulit Nenas Pada Proses Perendaman Kedelai Terhadap Lama Proses Pengasaman Dalam Pembuatan Tempe Di UMKM Bamboe Daun Pekanbaru Yelmiza, Yelmiza; Anggraini, Anna; Ihsan, Fikratul; Yuvendius, Hazra
Jurnal Pengabdian Masyarakat Bangsa Vol. 1 No. 11 (2024): Januari
Publisher : Amirul Bangun Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59837/jpmba.v1i11.631

Abstract

Proses pembuatan tempe membutuhkan waktu yang lama sekitar 72 jam. Proses awal dimulai dari perendaman  biji  kedelai  dan  sampai  akhir  melalui  proses  fermentasi.  Dimana  pada  proses  perendaman biasanya membutuhkan waktu sekitar 24 jam. Lamanya proses perendaman ini menjadi kendala dalam proses pembuatan  tempe.  Adapun  tujuan  dari  perendaman  adalah  untuk  membuat  biji  kedelai  memiliki  kondisi asam. Pada biji kedelai dengan kondisi asam inilah fermentasi kedelai bisa terjadi sehingga protein kedelai akan meningkat pada tempe. Tempe memiliki kadar protein yang tinggi sehingga tempe menjadi makanan yang bergizi dan sehat. Dengan adanya  pemanfaatan kulit nenas pada perendaman biji kedelai mampu mempercepat proses pembentukan kondisi asam pada biji kedelai dengan lama waktu perendaman 6 jam diperoleh pH = 5.   Dengan menambahkan air rendaman ini mampu memberikan peningkatan daya simpan tempe, sehingga nantinya akan mempengaruhi omset dari penjualan mitra. Permasalahan yang ada sebelumnya karena lamanya proses perendaman kedelai, dapat diatasi dengan menambahkan air perasan kulit nenas, sehingga lama proses perendaman menjadi 6 jam.
PENINGKATAN KETAHANAN PANGAN PONDOK PESANTREN DARUL MUKHLASIN PALAS, PEKANBARU MELALUI BUDIDAYA TANAMAN: INCREASING OF FOOD SECURITY IN DARUL MUKHLASIN PALAS ISLAMIC BOARDING SCHOOL TOWARD PLANT CULTIVATION Sri Utami Lestari; Indra Purnama; Seprita Lidar; Fikratul Ihsan; Anna Anggraini
Bersama : Jurnal Pengabdian Kepada Masyarakat Vol. 1 No. 1 (2023): Bersama: Jurnal Pengabdian Kepada Masyarakat
Publisher : Fakultas Pertania Universitas Muara Bungo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36355/bsm.v1i1.4

Abstract

The results of an initial survey conducted by the team found that the Darul Mukhlasin Palas Islamic Boarding School in Pekanbaru is for the continuation of the learning process and to meet their daily consumption needs without charging any fees. This Islamic boarding school has a large land of around ±0.5 ha which has the potential to be developed, through increasing food self-sufficiency. The strategy for realizing food self-sufficiency is the development of food diversification. This problem is needed to solve, including: providing partners with training in plant cultivation skills, processing unproductive land into productive land for crop cultivation. The method of implementation includes the provision of materials and the practice of cultivating agricultural crops, mentoring. For the sustainability of this program the PKM team will carry out: Monitoring and Evaluation of program implementation. The results of the training participants' questionnaire above show that the participants' knowledge about plant cultivation has increased, knowledge about the benefits of plant cultivation which may have been considered not so important for human life has increased their knowledge of the benefits of cultivating plants both economically and environmentally. The results of the questionnaire showed that in terms of the benefits of the activities carried out, it was shown that the results of the pre-test questionnaire showed that 100% of participants stated that the activities carried out were useful. In principle, in terms of supporting factors, related parties, both partners and participants, gave a very good response. Capacity building in the technical aspects of agriculture is one of the principles of economic empowerment, including students at Islamic boarding schools.Keywords: food security, boarding school, plant cultivation
Pemberdayaan Kelompok Tani Senyerang Melalui Pelatihan Pembuatan Pupuk Organik Cair dari Limbah Nanas Alhaviz, Alhaviz; Eka Pratiwi, Erviana; Imtaz Sumbari, Ahmad; Utami Lestari, Sri; Ibrahim, Roy; Ihsan, Fikratul
JDISTIRA - Jurnal Pengabdian Inovasi dan Teknologi Kepada Masyarakat Vol. 5 No. 1 (2025)
Publisher : Yayasan Rahmatan Fidunya Wal Akhirah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58794/jdt.v5i1.1358

Abstract

Nanas (Ananas comosus) merupakan komoditas hortikultura yang banyak dibudidayakan untuk konsumsi segar maupun olahan industri. Dalam proses pengolahannya, sekitar 30-40% bagian buah menjadi limbah, seperti kulit, batang, dan bagian yang tidak terpakai. Limbah ini sering tidak dimanfaatkan dengan baik, padahal memiliki potensi besar untuk diolah menjadi pupuk organik cair (POC). POC dari limbah nanas dapat mengurangi ketergantungan pada pupuk kimia serta meningkatkan kesuburan tanah dan produksi tanaman. Selain itu, POC berperan dalam meningkatkan kualitas hasil panen dan mengurangi dampak negatif limbah terhadap lingkungan. Pemanfaatan limbah nanas juga dapat memberi manfaat ekonomi bagi masyarakat, termasuk kelompok wanita tani. Kulit nanas mengandung 81,72% air; 20,87% serat kasar; 17,53% karbohidrat; dan 4,41% protein, menjadikannya bahan yang potensial untuk fermentasi menjadi POC. Pupuk ini mengandung 1,12% nitrogen (N), 0,2% fosfor (P), 1,24% kalium (K), dan 3,51% karbon organik (C). POC dari kulit nanas telah terbukti bermanfaat bagi tanaman seperti selada dan mentimun. Pelatihan pembuatan POC dari limbah nanas dapat meningkatkan kesadaran dan keterampilan masyarakat dalam mengelola limbah organik. Dengan demikian, inovasi ini tidak hanya mendukung pertanian berkelanjutan tetapi juga memberikan solusi bagi pengelolaan limbah industri nanas.
Peningkatan Produksi Kripik Singkong melalui Penggunaan Alat Tepat Guna dan Pelatihan Manjemen Keuangan di KUB Sejahtera Nizar, Rini; Ihsan, Fikratul; Khairani, Zulia; Anggraini, Anna
JDISTIRA - Jurnal Pengabdian Inovasi dan Teknologi Kepada Masyarakat Vol. 5 No. 1 (2025)
Publisher : Yayasan Rahmatan Fidunya Wal Akhirah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58794/jdt.v5i1.1374

Abstract

Kelompok Usaha Bersama (KUB) Sejahtera merupakan salah satu UMKM yang telah memproduksi kripik singkong dari tahun 2017. KUB Sejahtera belum pernah mendapatkan pembinaan dari pemerintah, sehingga pengetahuan dan keterampilan yang diterapkan dalam pembuatan keripik singkong masih sangat terbatas terutama dari segi penerapan teknologi dan manajemen pengelolaan keuangan. Tujuan dari kegiatan pengabdian masyarakat ini adalah (1) meningkatkan kapasitas produksi dengan menerapkan IPTEKS dan (2) peningkatan kemampuan manajemen melalui pelatihan manajemen pengelolaan keuangan. Metode yang digunakan adalah Participatory Rural Appraisal (PRS) yang memungkinkan mitra berpartisipasi aktif dalam kegiatan sejak identifikasi masalah sampai akhir kegiatan. Tahapan dalam pengabdian ini meliputi: tahap sosialisasi dan pelatihan manajemen pengelolaan keuangan dan pemberian alat tepat guna (alat perajang singkong, spinner dan sealer), tahap pendampingan, tahap monitoring dan tahap evaluasi. Berdasarkan testimoni mitra terjadi peningkatan produksi setelah penggunaan alat baru sebesar 50% dan mampu mengefisiensi waktu proses pengolahan ±2 jam. Selain itu, terjadi peningkatan pengetahuan mitra sebesar 60-100% mengenai manajemen pengelolaan keuangan.
PELATIHAN DAN PENDAMPINGAN PENDAFTARAN MEREK DAGANG BAGI PELAKU USAHA MIKRO KECIL MENENGAH (KUB SEJAHTERA) DI PEKANBARU Nizar, Rini; Khairani, Zulia; Ihsan, Fikratul
Diklat Review : Jurnal manajemen pendidikan dan pelatihan Vol. 9 No. 1 (2025): Penguatan Pendidikan, Pemberdayaan Masyarakat, dan Transformasi UMKM di Era Ber
Publisher : Komunitas Manajemen Kompetitif

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35446/diklatreview.v9i1.2077

Abstract

Micro, Small, and Medium Enterprises (MSMEs) play a strategic role in Indonesia's national economy. Despite contributing significantly to GDP and employment, MSMEs face challenges in protecting their intellectual property rights (IPR), particularly in registering trademarks. This community engagement activity aimed to enhance the understanding and capabilities of MSMEs in the Sejahtera Business Group (KUB) in Pekanbaru regarding trademark registration and packaging design as essential elements of branding and product competitiveness. The method employed was Participatory Rural Appraisal (PRA), emphasizing active participation from the identification of challenges to the implementation of solutions. The training involved theoretical sessions, interactive discussions, and practical demonstrations focusing on trademark registration procedures, intellectual property rights protection, and the role of packaging in strengthening market appeal. Post-training, participants were provided with intensive mentoring to address technical barriers in trademark registration. Evaluation results revealed significant improvements in participants’ knowledge and confidence in registering trademarks and designing effective packaging. More than 95% of participants reported satisfaction with the program, highlighting its practicality and relevance to their business needs. The findings suggest that comprehensive and sustained interventions in branding and IPR protection can enhance the competitiveness and sustainability of MSMEs. This program serves as a model for empowering small businesses through education and mentorship in intellectual property management
EKSTRAKSI POLISAKARIDA MANAN DARI BUNGKIL INTI SAWIT Ihsan, Fikratul; Azzahro, Hanifah Ulfa; Anggraini, Anna; alhaviz, Alhaviz
JURNAL TEKNOLOGI PERTANIAN Vol. 13 No. 2 (2024)
Publisher : Prodi Teknologi Pangan Fakultas Pertanian Universitas Islam Indragiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32520/jtp.v13i2.3603

Abstract

Palm kernel cake (PKE) is a residue product of palm kernel oil whose production has increased every year. Dietary fiber in there is mannan polysaccharides in palm kernel cake. Mannan polysaccharides consist of linear mannan, glucomannan, galactomannan and glucogalactomannan have the ability to bind water, so they can be used as thickeners by the food industry. This study aims to obtain the yield of mannan polysaccharides extracted using water solvent and NaOH solvents. The design used was a Completely Randomized Design (CRD) with one factor such as temperature (60oC, 100oC and 121oC) for water solvents and NaOH concentration (6%, 12% and 18%) for NaOH solvents. The results showed that temperature treatment had a significant effect on the yield produced and NaOH concentration treatment had a significant effect on the yield produced. The temperature treatment of 121oC produced the highest yield of 0.056 g/25 g BIS and the concentration treatment of 18% NaOH produced the highest yield of 0.281 g/25 mg BIS. The FTIR spectrum shows that the extraction results have increased the number of vibrations at a wavelength of 800-900 cm-1 which is the C-H vibration region (β-pyranose bond) as a characteristic band of mannan polysaccharides. Keywords: Palm kernel cake, NaOH, mannan polyssaccharides, temperature
Co-Authors Ahmad Imtaz Sumbari Alhaviz, Alhaviz Amalia Anggarini, Anna Anggraini, Anna Anna Anggraini Azzahro, Hanifah Ulfa Erviana Eka Pratiwi Farag M. Malhat Franseda, Franseda Hazra Yuvendius Indra Purnama Indra Purnama Mutamima, Anisa Neng Susi, Neng Nizar*, Rini Rini Nizar Roy Ibrahim Seprita Lidar Sri Utami Lestari Sugiyono . Suyatma, Nugraha E. Utami Lestari, Sri Yelmiza Zulia Khairani