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Mukhtarudin Muchsiri
Universitas Muhammadiyah Palembang
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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The Effect of Concentration of Kecombrang Flour and Storage Duration on Physical and Chemical Properties of Cuko Pempek Muchsiri, Mukhtarudin; Alhanannasir, A.
Journal of Nutraceuticals and Herbal Medicine Volume 1, No. 1, Februari 2018
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (133.768 KB) | DOI: 10.23917/jnhm.v1i1.5735

Abstract

storage duration on the physical and chemical properties of dark sauce, best-known as cuko pempek. A randomized block design was used and divided into two stages of implementation. In the first stage, the bioactive or phytochemical compounds contained in cuko pempek were generated, namely phenol and tannin. The average amount of phenol in cuko pempek is 157.762 ppm while the amount of tannin was 3.132 ppm. The organoleptic assessment was done based on the criteria of color, aroma, and taste of cuko pempek added with kecombrang’s flower flour. In the second stage, the mean pH and total acid of cuko pempek with storage duration of 30-days was 4.14 and 0.67%, respectively. In overall, the organoleptic assessment on color was 3.27; aroma was 3.02 with criteria of like, and flavor was 2.88 with criteria of moderately like. The best treatment was gained by a concentration of 2.5% with storage duration until 30 days.
PENERAPAN MANAJEMEN MUTU: TAPE UBI KAYU DALAM KEMASAN BAMBU Muchsiri, Mukhtarudin
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 1, No 1 (2012): Edible
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v1i1.481

Abstract

Tapai Ubi kayu merupakan produk pangan fermentasi yang merupakan salah satu jenis pengolahan modern yang minimal kehilangan nutria dalam proses dan maksimal dalam ketersediaan nutrisi yang dapat diserap tubuh. Kenyataannya masih banyak produksi pangan fermentasi termasuk tapai ubi kayu yang diproses secara tradisional. Proses fermentasi ubi kayu secara tradisional sering dikaitkan dengan higinitas dan sanitasi yang rendah. Kemasan tapai ubi kayu juga menjadi perhatian karena tidak beranjak dari daun dan plastik, sehingga tidak mampu menahan tekanan. Oleh karena itu ditawarkan konsep manajemen mutu dan kemasan yang sederhana, elegan dan memenuhi criteria fungsi kemasan yaitu kemasan bambu.
PENGARUH KONSENTRASI DAN BAGIAN TEPUNG BATANG, DAUN DAN BUNGA KECOMBRANG (Nicolaia spesiosa Horan) TERHADAP JUMLAH MIKROBA CUKO PEMPEK SELAMA PENYIMPANAN Andriansyah, Riki; Muchsiri, Mukhtarudin; Alhanannasir, Alhanannasir
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 6, No 1 (2017): Edible
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v6i1.632

Abstract

The aims of research to determined the total microbial of cuko pempek by preservatives such as flour stems, leaves and flowers kecombrang and to determine the organoleptic properties of the color, flavor and aroma cuko pempek before and after 12 days of storage. This research has been conducted in labaratorium Faculty of Agriculture, University of Muhammadiyah Palembang and the laboratory of Research and Industry Standards Palembang in July until August 2016. This study uses a randomized block design (RAK) arranged as factorial with the addition of flour treatment factor stems, leaves and flowers kecombrang on making cuko pempek which consists of three groups and consists of nine treatment factors were repeated three times. The parameters were observed in the study include chemical analysis (pH), microbiological (TPC and Gram Strain) and organoleptic (color, taste and aroma) cuko pempek based preference level using hedonic scale. Concentration flour stems, leaves and flowers kecombrang very significant effect on the number of microbes and organoleptic cuko pempek after storage. Treatment K3C3 (flour interest kecombrang 3%) had the lowest total microbes after 12 days of storage with the value of the average 1,10x 10² sel/g. best value preference level of the color, flavor and aroma cuko pempek after 12 days of storage are in treatment K3C3 (flour flower kecombrang 3%) with the average value color 3,55, flavor 4,00 dan aroma 3,75.
PENAMBAHAN TEPUNG DAUN KELOR PADA PEMBUATAN KERUPUK IKAN SEPAT SIAM Muchsiri, Mukhtarudin; Idealistuti, Idealistuti; Ambiyah, Rizal
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 7, No 1 (2018): Edible: Jurnal Penelitian Ilmu dan Teknologi Pangan
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v7i1.1656

Abstract

ABSTRACT The objective of this research is to know the fortification of different flour moring on the resulting crayfish cracker, to know the fortification of different maize flour on the protein content and the water content of the resulting Siam sponge crackers and to know the fortification of different kelor leaf flour on the color, the aroma , taste and crunchiness of fish crackers. This research was conducted in the laboratory of Agriculture Faculty of Muhammadiyah University of Palembang and in the laboratory of Research Center and Industrial Standardization of Palembang in April 2017 until April 2018. This research used Randomized Block Design (RAK), hedonic test and test ranking. Fortification of kelor leaf flour significantly affected protein content and water content of Siamese fish crackers. The highest protein content and the lowest water content of Siamese fish crackers were found in treatment of P3 (fortification of 3% moringa flour from fish meat weight) with an average value of 10.79% and 13.58%. The result of organoleptic test of fish crackers of siamese fish is done to the color, aroma, taste and the level of crispness. The result of hedonic test of color, flavor, taste and crunchiness of Siamese fish cracker cracker with the highest favorite level value is found in P3 treatment (fortification of 3% moringa flour from fish meat weight) with an average value of 3.50 (preferred criteria) 3.95 (criteria rather preferred by panelists), 4.30 (criteria favored by panelists) and 0.48 (crunching criteria). ABSTRAK Penelitian ini bertujuan untuk mengetahui penambahan tepung daun kelor yang berbeda pada kerupuk ikan sepat siam yang dihasilkan, mengetahui penambahan tepung daun kelor yang berbeda pada kadar protein dan kadar air kerupuk ikan sepat siam yang dihasilkan dan mengetahui penambahan tepung daun kelor yang berbeda pada  warna, aroma, rasa dan tingkat kerenyahan  kerupuk ikan sepat siam yang dihasilkan. Penelitian ini dilaksanakan di laboratorium Fakultas Pertanian Universitas Muhammadiyah Palembang dan di laboratorium Balai Riset dan Standardisasi Industri Palembang  pada bulan April 2017 sampai dengan bulan April 2018. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK), uji hedonic dan uji ranking. Penambahan  tepung daun kelor berpengaruh sangat nyata terhadap kadar protein dan kadar air kerupuk ikan sepat siam. Kadar protein tertinggi dan kadar air terendah kerupuk ikan sepat siam terdapat pada perlakuan perlakuan P3 (Penambahan tepung daun kelor 3% dari berat daging ikan) dengan nilai rata-rata 10,79% dan 13,58%. Hasil uji organoleptik kerupuk ikan sepat siam dilakukan terhadap warna, aroma, rasa dan tingkat kerenyahan. Hasil uji hedonik warna, aroma, rasa dan tingkat kerenyahan kerupuk ikan sepat siam dengan nilai tingkat kesukaan tertinggi terdapat pada perlakuan P3 (Penambahan  tepung daun kelor 3%  dari berat daging ikan) dengan  nilai rata-rata 3,50 (kriteria agak disukai), 3,95 (kriteria agak disukai panelis), 4,30 (kriteria disukai panelis) dan 0,48 (kriteria renyah).
PENGARUH WAKTU BLANCHING DAN SUHU PENGERINGAN PADA PEMBUATAN TEPUNG BEKATUL satria perdana, Deni; Muchsiri, Mukhtarudin
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 3, No 1 (2014): EDIBLE
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v3i1.146

Abstract

This study aims to determine the moisture content, ash and carbohydrates bran flour blancing instant of time and the effect of drying temperature and determine the sensory characteristics of rice bran flour blancing instant of time and the effect of drying temperature. This study was conducted in laboratory of the Faculty of Agriculture, University of Muhammadiyah Palembang in July 2013 until December 2013. This study used a randomized block design (RBD) consisting of two factors, namely the treatment of blanching time and drying temperature and each made into a three-level treatment factor with nine treatment combinations were repeated three times. Parameters observed in this study is the chemical analysis includes analysis of carbohydrate content, ash content and moisture content. While the organoleptic tests include scents and colors using the friedman test (hendonik) . Effect of blanching time and temperature Drying On Making Wheat Bran Instant significant effect on levels of carbohydrates , moisture content and ash content of instant rice bran flour. Water content was highest in the treatment of B3 (blanching 15 minutes) with an average value of 7.436%, the highest ash content present in the B3 treatment (blanching 15 minutes) with an average value of 6.109% and carbohydrate content of instant rice bran flour was highest in treatment B3 (blanching 15 minutes) with an average value of 64.740%. Sensory test for color and aroma , the highest level of the color preferences of instant rice bran flour contained on B1S1 treatment interaction (5 min blanching time and drying temperature of 500C) with an average value of 4.25 (preferred criteria) and the highest level of joy to the aroma of rice bran flour instant contained on B1S1 treatment interaction (5 min blanching time and drying temperature 500C) with an average value of 3.83 (rather preferred criteria). 97.5 %). To get a good instant rice bran flour authors suggest you should use B1S1 treatment.
PERBANDINGAN TEPUNG SUWEG DAN TEPUNG TAPIOKA DALAM PEMBUATAN MIE BASAH Nawawi, Ahmad; Muchsiri, Mukhtarudin; Suyatno, Suyatno
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 4, No 1 (2015): Edible
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v4i1.477

Abstract

Mie basah merupakan salah satu jenis makanan yang disukai masyarakat Asia dan telah menjadi pangan alternatif pengganti nasi. Pada umumnya mie basah dibuat dari bahan terigu dengan sedikit subtitusi tepung umbi-umbian, tetapi dalam penelitian ini mie basah seutuhnya dibuat dari bahan tepung umbi yaitu tepung suweg dan tapioka. Penelitian ini bertujuan untuk mengetahui perbandingan terbaik antara tepung suweg dan tepung tapioka dalam pembuatan mie basah. Hasil penelitian menunjukkan perbandingan tepung suweg dan tepung tapioka berpengaruh nyata terhadap kadar air, abu dan protein mie basah yang dihasilkan. Kadar air, abu dan protein tertinggi terdapat pada perlakuan M1 yaitu sebesar 67,929%, 1,29% dan 12,15%. Sedangkan yang terendah pada perlakuan M5 yaitu sebesar 59,163%, 0,52% dan 9,90%. Tingkat kesukaan panelis berdasarkan uji hedonik terhadap rasa, aroma dan warna yaitu diketahui perlakuan M5 memiliki nilai kesukaan rata-rata tertinggi terhadap aroma dan warna. Sedangkan untuk rasa, perlakuan M2 memiliki nilai rata-rata tertinggi. Untuk tekstur terbaik diperoleh pada perlakuan M3 dengan tekstur kenyal dan tidak lengket.
ANALISIS PERBANDINGAN KUALITAS CUKO PEMPEK ASAM ASETAT DAN ASAM LAKTAT Gunawan, Edi; Murtado, A.D.; Muchsiri, Mukhtarudin
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 2, No 1 (2013): Edible
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v2i1.487

Abstract

This research used a completely randomized design (CRD) arranged Factorially which consists of six units experiment were repeated three times with each unit experiment A1 (200 ml acetic acid), A2 (250 ml acetic acid), A3 (300 ml acetic acid), A4 (200 ml lactic acid), A5 (lactic acid 250 ml), and A6 (300 ml lactic acid). The parameters which observed in this research consists of acid total, acidity, sugar total, and viscosity. The organoleptic consists of color, flavour and taste. The results showed that the acetic concentration and lactic acid was very  significant effect to the acid total, acidity, sugar total and viscosity. The organoleptic test showed that the acetic acid comparation and lactic acid have significantly effect for color, flavor and taste of cuko pempek. The conclution from this research showed that A2 unit experiment has the best result with acid total (2.38), acidity (4.54), sugar total (29.50), viscosity (1.01), color (3.24), flavour (3.08) and taste (3.36) which has grade three.
ANALISIS PERBANDINGAN CUKO PEMPEK DARI ASAM LAKTAT DAN YAKULT Wahyono, Lilik; Muchsiri, Mukhtarudin; Yani, Ade Vera
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 2, No 1 (2013): Edible
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v2i1.520

Abstract

The objective of this research to determine the optimally concentration of lactic acid and yakult to make cuko pempek. This research has done in the laboratory Agriculture Faculty of Muhammadiyah University Palembang it started from December 2012 to April 2013. This research used Completely Randomized Design (CRD) are arranged in Factorial which consists of six unit experiments were repeated three times for each treatment is A1 (lactic acid 200 ml concentration), A2 (lactic acid 250 ml concentration), A3 (lactic acid 300 ml concentration), A4 (yakult 200 ml concentration), A5 (yakult 250 ml concentration), and the treatment of A6 (yakult 300 ml concentration). The observed Parameters in this research was chemical analysis which consists of acid total, acidity (pH), sugars total, viscosity and lactid acid bacterium (BAL) viability. The organoleptic test of cuko pempek consists of color, flavor, and taste. The results showed that the coparation of of lactic acid concentration and yakult has very significant effect of acid total, acidity (pH), sugars total, viscosity and lactid acid bacterium (BAL) viability. The organoleptic test of the comparation from lactid acid and yakult of cuko pempek taste showed that A6 unit experiment for taste has very different significant effect with cuko pempek generally. The research conclusion showed that C6 unit experiment has the best cuko pempek with acid total (0.66%), acidity /pH (6.13), sugar total (28.97% brix), viscosity (1.31 cP), lactid acid bacterium (BAL) viability (5.6 E +04 CFU / ml of colony), color, flafor, and taste whit has grade three.
STUDI PEMBUATAN KERUPUK KEPAYANG DARI BERBAGAI PERBANDINGAN BIJI BUAH KEPAYANG (Pangium edule Reinw ) DAN TEPUNG TAPIOKA Adriansyah, Novales; Muchsiri, Mukhtarudin; Yani, Ade Vera
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 4, No 1 (2015): Edible
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v4i1.473

Abstract

Penelitian ini bertujuan untuk menganalisis pembuatan kerupuk kepayang dari berbagai perbandingan biji buah Kepayang (Pangium edule Reinw) dan tepung tapioka. Hasil penelitian menunjukan bahwa pembuatan kerupuk kepayang dari berbagai perbandingan biji buah kepayang dan tepung tapioka berpengaruh sangat nyata terhadap kadarabu, air, karbohidrat dan volume pengembangan. Kadar abu dan air tertinggi terdapat pada perlakuan P1 dengan nilai rata-rata 1,07% dan 4,006% , kadar abu dan air terendah pada perlakuan P4dengan nilai rata-rata 0,57% dan 2,918%, Kadar karbohidrat dan volume pengembangan tertinggi terdapat pada perlakuan P4 dengan nilai rata-rata 55,33% dan 19,65 dan kadar karbohidrat terendah pada perlakuan P1 dengan nilai rata-rata 38,17% dan 5,35. Uji inderawi, pada pembuatan kerupuk kepayang dari berbagai perbandingan biji buah kepayang dan tepung berpengaruh sangat nyata terhadap uji inderawi warna, aroma dan tingkat kerenyahan dengan nilai tingkat kesukaan tertinggi terdapat pada perlakuan P4dengan nilai rata-rata 3,80, 3,80 dan 0,42 dan nilai tingkat kesukaan terendah terdapat pada perlakuan P1 dengan nilai rata-rata 2,72, 3,08 dan -0,39, serta berpengaruh tidak nyata terhadap uji inderawi rasadengan nilai tingkat kesukaan tertinggi terhadap rasa kerupuk kepayang terdapat pada perlakuan P1 dengan nilai rata-rata 3,36 nilai tingkat kesukaan terendah terdapat pada perlakuan P3dengan nilai rata-rata 3,16.
PENGGUNAAN FERMENTASI DAN JENIS JERUK UNTUK MENGURANGI BAU LANGU DAN ASAM SITRAT CUKA PEMPEK Alhanannasir, Alhanannasir; Muchsiri, Mukhtarudin
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 1, No 1 (2012): Edible
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v1i1.483

Abstract

Penelitian bertujuan untuk Mengetahui pengaruh penambahan asam sebelum dan sesudah pemanasan terhadap bau langu dari citarasa dan asam sitrat cuka pempek, mengetahui pengaruh penambahan fermentasi terhadap bau langu dari citarasa dan asam sitrat cuka pempek, dan mengetahui pengaruh interaksi fermentasi dan jenis asam terhadap bau langu dari citarasa dan asam sitrat cuka pempek. Penelitian ini dilaksanakan di Laboratorium Kimia Fakultas Pertanian Universitas Muhammadiyah Palembang berlangsung dari bulan Agustus 2011 sampai bulan Januari 2012. Metode penelitian yang digunakan adalah Rancangan Acak Kelompok (RAK) Faktorial yang terdiri dari dua faktor perlakuan lama fermentasi (L) dan jenis asam (J) dengan enam kombinasi perlakuan dan tiga kali ulangan. Pengamatan meliputi uji organoleptik dan analisis kimia. Uji organoleptik meliputi rasa dan aroma sedangkan analisis kimia meliputi asam sitrat.Perlakuan jenis asam (J) berpengaruh sangat nyata terhadap asam sitrat. Nilai rata – rata terendah kandungan asam sitrat pada perlakuan J1 yaitu 3,544 dan nilai rata – rata tertinggi kandungan asam sitrat pada perlakuan J1 yaitu 4,182.  Perlakuan lama fermentasi (L) berpengaruh sangat nyata terhadap asam sitrat . Nilai rata – rata terendah kadar asam sitrat yaitu 3,284 (L3)   nilai rata – rata tertinggi kandungan asam  sitrat 4,551 (L1).  Interaksi perlakuan jenis asam dan lama fermentasi berpengaruh sangat nyata asam sitrat cuka pempek.  Nilai rata – rata terendah  kandungan asam sitrat pada perlakuan J2L3 yaitu 2,893, nilai rata – rata tertinggi kandungan asam sitrat pada perlakuan J1L1 yaitu 4,745. Untuk uji organoleptik terhadap tingkat kesukaan rasa dan aroma berpengaruh nyata. Panelis menyatakan agak suka denga  kriteria 3.1 (J1L1) sampai   suka dengan kriteria 3.6 (J2L3) terhadap rasa cuka pempek.  Panelis menyatakan agak suka dengan kriteria 3,05 (J1L1) dan 3,15 (J1L2) terhadap aroma cuka pempek.
Co-Authors A.D. Murtado Abid Djazuli Abid Djazuli, Abid Ade Vera Yani Adriansyah, Novales Afriyatna, Sisvaberti agung setiawan Agus Wijaya Agus Wijaya Ahmad Ghiffari Ahmad Nawawi Alamsarie, Sukmane Alhanannasir Alhanannasir Alhannasir, Alhannasir Ambiyah, Rizal Andi Febriansa Antoni Antoni Asep Dodo Murtado Asep Dodo Murtado Asvic Helida Basuni Hamzah Basuni Hamzah Dasir Dasir Dasir, Dasir Dian Novita Sari, Dian Novita Dian Sulistyani Dina Badriah Edi Gunawan Erni Hawayanti Fajar Rudi Fitriansyah, Idil Fuadah, Dr. Luk Luk Idealistuti Idealistuti Idealistuti Idealistuti, Idealistuti Iin Siti Aminah, Iin Siti Kiki Rizki Amelia Kurniatullah, Ridho Lucyana Lucyana, Lucyana Martensyah, Rendi Marwani Muhamad Sidik Muhammad Ilham Mukhlis Mukhtarudin, Kuntafie Al Haq Murtado, A.D. Mustopa Marli Batubara Neni Marlina Nia Fitria Nia Fitria Nico Syahputra Sebayang Novi Apriani Noviyadi Nurhayati Damiri Oka Maris Prayoga, Randi Puri Pratami Ardina Ningrum Puspitasari, Meika Putra, Adhe Dharma Raden Pamudji Rahidin H Anang Rahim, Supli Rika Henda Safitri, Rika Henda Rika Puspita Sari MZ Rika Puspita Sari MZ Riki Andriansyah, Riki Rindit Pambayun Rindit Pambayun Rosmiah Rosmiah, Rosmiah Rusmila Sari MZ, Rika Puspita satria perdana, Deni Shalshabilla, Alysha Titania Sri Agustini Sri Agustini Sri Agustini Supli Effendi Rahim Supli Rahim Supli, Ahmad Affandi Supli, Nur Aslamiah Sutarmo Iskandar Suyatno Suyatno Suyatno Suyatno Suyatno Suyatno Suyatno Suyatno Sylviana, Sylviana Tertiarto Wahyudi Tusadiah, Halimah Wahyono, Lilik Wahyuni, Indah Fitri Windi Windi Yando Agus Kurniawan Yani, Ade Vera