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All Journal Jurnal Kolaboratif Sains Jurnal Pengabdian Masyarakat : Pemberdayaan, Inovasi dan Perubahan Jurnal Informasi Sains dan Teknologi (ISAINTEK) Jurnal Pepadu
Isnain, Fuad Sauqi
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Potensi Pangan Fungsional Tradisional Lombok: Tinjauan Literatur Gizi, Bioaktivitas, dan Peluang Pengembangan Isnain, Fuad Sauqi; Apriyanditra, Wiwin; Afni, Nur
Jurnal Informasi, Sains dan Teknologi Vol. 8 No. 1 (2025): Juni: Jurnal Informasi Sains dan Teknologi
Publisher : Politeknik Negeri FakFak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/isaintek.v8i1.338

Abstract

Lombok Island is home to a rich culinary heritage, with traditional dishes deeply rooted in Sasak culture and potential functional food value. This literature review investigates five iconic Lombok dishes—Ayam Taliwang, Plecing Kangkung, Sate Bulayak, Ares, and Beberuk Terong—focusing on their nutritional profiles, bioactive compounds, and health-related properties. Adopting the PRISMA-ScR approach, this study synthesizes 30 scientific articles published between 2014–2024 and compares findings with the Indonesian Food Composition Table (TKPI). Results reveal the presence of bioactive compounds such as capsaicin, curcumin, allicin, flavonoids, and nasunin, with antioxidant, antidiabetic, immunomodulatory, and cardioprotective effects. The review highlights challenges in food safety (e.g., acrylamide, aflatoxin risks), along with the need for standardized recipes and modern packaging strategies. The paper recommends further scientific validation and sustainable innovation to transform Lombok's traditional cuisine into evidence-based functional food products that strengthen local identity, promote public health, and boost Indonesia’s healthy food industry.
PELATIHAN PENGEMBANGAN PRODUK OLAHAN RUMPUT LAUT UNTUK MENINGKATKAN NILAI TAMBAH RUMPUT LAUT DI DESA EKAS BUANA KECAMATAN JEROWARU LOMBOK TIMUR Rahayu, Novia; Widyasari, Rucitra; Utama, Qabul Dinanta; Afriansyah, Dilla; Pertiwi, Made Gendis Putri; Zainuri, Zainuri; Isnain, Fuad Sauqi; Anggraini, Ines Marisya Dwi; Nofrida, Rini; Hidayatullah, Rizkiya Azzahra
Jurnal Pepadu Vol 6 No 4 (2025): Jurnal Pepadu
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/pepadu.v6i4.9277

Abstract

Rumput laut sebagai salah satu sumber daya alam potensial di Desa Ekas Buana, Kecamatan Jerowaru, Kabupaten Lombok Timur menjadi fokus utama dalam pelaksanaan kegiatan pengabdian kepada masyarakat. Tingginya hasil panen rumput laut Ulva lactuca yang tumbuh di daerah pesisir desa Ekas Buana belum didukung oleh penerapan teknologi pengolahan produk olahan pangan yang inovatif akibat keterbatasan pengetahuan dan terbatasnya akses masyarakat pembudidaya rumput laut terhadap teknologi pengolahan sederhana. Faktor penyebab masih rendahnya nilai tambah rumput laut tersebut dapat diatasi dengan melakukan kegiatan pelatihan pengembangan produk olahan rumput laut yang bertujuan untuk meningkatkan nilai tambah rumput laut sebagai salah satu upaya diversifikasi produk.  Metode pelaksanaan kegiatan pengabdian ini terdiri dari tiga tahapan penting yaitu sosialisasi, pelatihan dan penerapan teknologi. Pengolahan rumput laut Ulva lactuca menjadi produk flakes diikuti oleh para peserta yang sebagian besar merupakan ibu-ibu PKK. Kegiatan pelatihan berjalan baik, penuh antusiasme serta melibatkan peserta saat demonstrasi pembuatan flakes rumput laut. Flakes rumput laut yang dihasilkan dapat dijadikan sebagai alternatif sarapan yang praktis, sehat bernutrisi serta mudah disajikan. Dengan demikian, melalui diversifikasi produk flakes rumput laut ini diharapkan dapat memberikan nilai tambah rumput laut untuk meningkatkan pendapatan dan kesejahteraan masyarakat lokal.
Pemberdayaan UMKM Rumput Laut melalui Pelatihan Digital Marketing: Inovasi untuk Penguatan Ekonomi Lokal Desa Ekas, Kecamatan Jerowaru, Kabupaten Lombok Timur Afriansyah, Dilla; Zainuri, Zainuri; Nofrida, Rini; Utama, Qabul Dinanta; Anggraini, Ines Marisya Dwi; Pertiwi, Made Gendis Putri; Rahayu, Novia; Widyasari, Rucitra; Isnain, Fuad Sauqi; Hasanah, Nadia Permata
Jurnal Pengabdian Masyarakat: Pemberdayaan, Inovasi dan Perubahan Vol 5, No 6 (2025): JPM: Pemberdayaan, Inovasi dan Perubahan
Publisher : Penerbit Widina, Widina Media Utama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59818/jpm.v5i6.2354

Abstract

This community engagement program aimed to enhance the digital marketing capacity of seaweed-based MSME actors in Ekas Village, Jerowaru District, East Lombok Regency through a participatory-based training approach. Conducted in August 2025, the program involved 30 participants. The training was structured into four stages: needs assessment, development of training modules, implementation of a digital marketing workshop, and evaluation using pre–post tests. The materials covered digital marketing strategies, visual content creation, the use of Instagram and WhatsApp Business, and brand identity strengthening. Evaluation results showed a 42% increase in participants’ understanding after the training. In addition, participants began independently applying digital marketing strategies, including creating promotional content, using business accounts, and developing digital catalogs. This program generated positive impacts such as increased product visibility and strengthened marketing networks for seaweed products. It is recommended that the program be continued through sustained mentoring and multi-stakeholder collaboration to support local economic resilience.ABSTRAKKegiatan pengabdian ini bertujuan meningkatkan kapasitas digital marketing pelaku UMKM Rumput Laut di Desa Ekas, Kecamatan Jerowaru, Kabupaten Lombok Timur melalui pelatihan berbasis partisipatif. Kegiatan dilaksanakan pada Agustus 2025 dan melibatkan 30 peserta. Pelatihan dirancang dalam empat tahapan: analisis kebutuhan, penyusunan modul pelatihan, implementasi workshop digital marketing, serta evaluasi berbasis pre–post test. Materi mencakup strategi pemasaran digital, pembuatan konten visual, pemanfaatan Instagram dan WhatsApp Business, serta penguatan identitas merek (branding). Hasil evaluasi menunjukkan adanya peningkatan pemahaman peserta sebesar 42% setelah pelatihan. Selain itu, peserta mulai menerapkan strategi digital marketing secara mandiri, termasuk pembuatan konten promosi, penggunaan akun bisnis, dan penyusunan katalog digital. Kegiatan ini memberikan dampak positif berupa peningkatan visibilitas produk rumput laut serta penguatan jejaring pemasaran. Program ini direkomendasikan untuk dilanjutkan melalui pendampingan berkelanjutan dan kolaborasi multi-stakeholder guna mendukung ketahanan ekonomi lokal.
Peran Universitas dalam Mengurangi Food Loss dan Food Waste: Tinjauan Lintas Sektor di Sembalun, Nusa Tenggara Barat Isnain, Fuad Sauqi; Saloko, Satrijo
Jurnal Informasi, Sains dan Teknologi Vol. 8 No. 2 (2025): Desember: Jurnal Informasi Sains dan Teknologi
Publisher : Politeknik Negeri FakFak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/isaintek.v8i2.385

Abstract

Food loss and food waste (FLW) constitute systemic challenges in modern food systems, with direct implications for resource efficiency, environmental sustainability, and food security, particularly in developing countries where horticultural food loss persists upstream while food waste increases in downstream tourism sectors. This review synthesizes literature from 2015 to 2025 on horticultural food loss, tourism-related food waste, and the role of universities in cross-sectoral FLW reduction, using Sembalun, West Nusa Tenggara, as an illustrative agrarian–tourism landscape. The review is based on a multi-database search of academic sources (ScienceDirect/Elsevier, SpringerLink, Wiley Online Library, Taylor & Francis Online, MDPI, and Emerald Insight), complemented by key policy documents from FAO, UNEP, and UNWTO. Thematic synthesis indicates that upstream food loss and downstream food waste reflect structural mismatches between local production systems, tourism consumption patterns, and food governance, and therefore cannot be effectively addressed through isolated sectoral or technical interventions. The review highlights universities as strategic knowledge brokers that facilitate penta-helix collaboration, generate empirical evidence, and support the design of integrated interventions. This study underscores the need to strengthen universities' role in bridging agriculture, tourism, and policy to advance FLW reduction and support sustainable tourism development in rural destinations such as Sembalun, West Nusa Tenggara.
Brem Lombok: Karakterisasi Fermentasi dan Perubahan Mutu Minuman Fermentasi Beras Tradisional Suku Sasak: Brem Lombok: Fermentation Characteristics and Quality Changes of a Traditional Sasak Fermented Glutinous Rice Beverage Isnain, Fuad Sauqi; Apriyanditra, Wiwin
Jurnal Kolaboratif Sains Vol. 9 No. 2: Februari 2026
Publisher : Universitas Muhammadiyah Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56338/jks.v9i2.10551

Abstract

Brem Lombok merupakan minuman fermentasi beras ketan (Oryza sativa var. glutinosa) tradisional suku Sasak yang diproduksi tanpa proses distilasi dan terbentuk melalui aktivitas mikroba selama fermentasi. Penelitian ini menggunakan metode tinjauan sistematis mengacu pada pedoman PRISMA 2020 untuk mengkaji komposisi mikrobiota, aktivitas enzimatis, profil metabolit, serta aspek keamanan pangan Brem Lombok. Hasil kajian menunjukkan bahwa proses fermentasi melibatkan kapang amilolitik (Aspergillus dan Rhizopus), bakteri (Bacillus spp. dan bakteri asam laktat), serta khamir (Saccharomyces cerevisiae dan khamir non-Saccharomyces). Mikroba tersebut menghidrolisis pati melalui enzim ?-amilase dan glukoamilase menjadi glukosa, yang kemudian difermentasi menjadi etanol, asam organik, dan senyawa volatil yang berperan dalam pembentukan aroma dan cita rasa khas. Kestabilan dan keamanan mikrobiologis produk dipengaruhi oleh penurunan pH dan pembentukan etanol selama fermentasi. Selain itu, fermentasi berpotensi meningkatkan ketersediaan senyawa bioaktif, terutama yang berkaitan dengan perubahan senyawa fenolik. Namun, potensi risiko keamanan pangan tetap perlu diperhatikan, khususnya terkait kemungkinan terbentuknya amina biogenik dan etil karbamat, sehingga diperlukan pengendalian higiene proses dan penggunaan kultur starter yang terkontrol. Kajian ini juga menunjukkan masih terbatasnya data mengenai profil metabolit dinamis serta hubungan antara komposisi kimia dan karakter sensori Brem Lombok. Oleh karena itu, pengembangan ke depan dapat diarahkan pada penerapan Indikasi Geografis (IG), pemanfaatan hasil samping sebagai produk bernilai tambah, serta pengembangan kultur starter lokal terstandar untuk meningkatkan konsistensi mutu, keamanan pangan, dan perlindungan keaslian Brem Lombok sebagai produk fermentasi tradisional.
Poisson’s Ratio in Fruits and Horticultural Materials: Measurement, Interpretation, and Engineering Relevance: Poisson’s Ratio pada Buah dan Produk Hortikultura: Pengukuran, Interpretasi, dan Relevansi Apriyanditra, Wiwin; Isnain, Fuad Sauqi
Jurnal Kolaboratif Sains Vol. 9 No. 2: Februari 2026
Publisher : Universitas Muhammadiyah Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56338/jks.v9i2.10789

Abstract

Poisson’s ratio is a key parameter describing lateral deformation in materials under load, yet its role in fruit biomechanics remains insufficiently explored and inconsistently applied. This review synthesizes current evidence on how Poisson’s ratio has been measured, interpreted, and used in fruits and horticultural materials, with particular attention to its relevance in postharvest engineering. A structured literature review was conducted using peer-reviewed studies from major scientific databases, focusing on both direct measurement approaches and modelling-based applications. The analysis reveals substantial variability in reported values across commodities, tissue types, and testing conditions, ranging from near-zero values in structurally rigid tissues to values approaching incompressibility in soft, high-moisture systems. These variations are closely linked to tissue structure, maturity, and deformation conditions, but are also strongly influenced by methodological differences. Despite recent advances in optical strain tracking and experimental techniques, many studies continue to rely on assumed values, particularly in finite element modelling and non-destructive assessments. This reliance limits the reliability of mechanical predictions. This study therefore aims to critically review how Poisson’s ratio has been characterized in fruits, to evaluate methodological limitations, and to identify directions for improving its use in postharvest engineering applications.
Co-Authors Anggraini, Ines Marisya Dwi Dilla Afriansyah Hasanah, Nadia Permata Hidayatullah, Rizkiya Azzahra Novia Rahayu Nur Afni Pertiwi, Made Gendis Putri Qabul Dinanta Utama Rini Nofrida Satrijo Saloko Widyasari, Rucitra Wiwin Apriyanditra, Wiwin Zainuri Zainuri, Zainuri