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All Journal AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Jurnal AbdiMU
Widodo, Tanty Sulistiani
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Agriculture, Biological Sciences & Forestry Computer Science & IT Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Other

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Analisis Hubungan Konsentrasi dan Aktivitas Antimikroba Ekstrak Kayu Secang (Caesalpinia sappan L.) Cair serta Serbuk Widodo, Tanty Sulistiani; HK, Lenny Amelia
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 6 No. 1 (2025)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v6i1.1471

Abstract

Preservation techniques have been widely applied in food processing. One of the commonly used methods is the addition of synthetic chemical substances, but this can have negative impacts on human health and the environment. Therefore, there is a need for alternative natural preservatives, such as sappan wood (Caesalpinia sappan L.). Sappan wood is a plant species that can be utilized as a natural preservative in food products and possesses various biological benefits, including anti-inflammatory, antioxidant, antivirus and antibacterial properties. This study aims to analyze the relationship between the concentration of sappan wood extract and its antimicrobial activity, as well as to compare the effectiveness of liquid and powder extracts in inhibiting microbial growth. The research employed a Simple Linear Regression method, where variable X represented the concentration of sappan wood extract (%) and variable Y represented the inhibition zone diameter of microbial growth (mm), with concentrations of 5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, and 80%. Based on the results of antimicrobial activity testing, both liquid and powdered sappan wood extract exhibited strong antimicrobial activity, indicating potential as a natural preservative. The effectiveness of the extract in inhibiting microbial growth increased with higher extract concentrations. This finding demonstrates a strong and positive linear relationship between extract concentration and microbial growth inhibition.
Pemberdayaan Masyarakat dalam Pemanfaatan Daun Stroberi (Fragaria x ananassa) Sebagai Teh Herbal Widodo, Tanty Sulistiani; Abdillah, Muhammad Jundi Abdillah; Nopi, Nopi Okta Piani
Jurnal AbdiMU (Pengabdian kepada Masyarakat) Vol. 5 No. 2 (2025): November
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/abdimu.v5i2.1716

Abstract

Strawberries contribute significantly to the local economy and serve as a major attraction in the development of agrotourism in Sugihmukti Village. In the cultivation process, only the fruit is typically utilized, while other parts such as the leaves are often discarded without optimal use. This condition generates agricultural waste that can negatively impact the environment if not properly managed. Processing strawberry leaves into herbal tea provides a strategic solution that supports product diversification and enhances economic value. The objective of this activity is to improve the knowledge and skills of the Sugihmukti Village community in utilizing strawberry leaves as a health-promoting herbal tea to support local economic independence. This activity applied the Community-Based Participatory Research (CBPR) approach to ensure active community participation. The Focus Group Discussion (FGD) method was used to evaluate participants’ level of understanding. The results showed an increase in community knowledge and skills in utilizing strawberry leaves and unsellable fruits as herbal tea, as evidenced by the improvement in participants’ knowledge scores from 53% (pre-test) to 90.6% (post-test), with an increase of 37.6%, indicating program success. Community enthusiasm, support from local authorities, and collaboration with various institutions serve as a strong foundation for developing the village’s potential flagship products.
Efektivitas Ekstrak Kayu Secang sebagai Agen Curing Alami pada Mutu Daging Sapi Knuckle Widodo, Tanty Sulistiani; Herlinawati, Lina
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 6 No. 2 (2026)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v6i2.1706

Abstract

The knuckle is the hind leg portion of beef, often also referred to as coconut meat. This meat contains a complete range of nutrients, making it an ideal medium for microbial growth. Curing is a method of preserving meat by adding table salt as well as nitrate or nitrite salts to achieve a stable red color and distinctive flavor. However, the use of nitrite carries risks, as it can act as a precursor for the formation of nitrosamines, which are carcinogenic through their reaction with amine compounds. This situation highlights the need to develop safer alternative materials for the curing process. One promising alternative is sappan wood, which contains the red pigment brazilein, whose color characteristics are influenced by pH. The concentration of sappan wood extract has a positive and significant effect on antimicrobial activity, both in liquid and powdered forms. This study aims to compare the effectiveness of three types of sappan wood extract on the physical, microbiological, and sensory responses of meat, as well as to determine the best treatment based on these responses. The study employed a Completely Randomized Design (CRD) with one factor: the type of sappan wood extract, which consisted of three levels (liquid extract, powdered extract, and extract solution). Each treatment was repeated six times, resulting in a total of 18 experimental units. Observations included Total Plate Count (TPC), color difference, and sensory evaluation using a scoring method for color, aroma, and texture (handfeel) conducted by 10 selected panelists. The results showed that the best curing process was achieved using the sappan wood extract solution. The analysis of knuckle beef cured with the extract solution revealed a TPC of 913 cfu/mL, a color difference (?E) of 8.60, a color score of 4.03, an aroma score of 3.20, and a texture score of 3.67.
Co-Authors Abdillah, Muhammad Jundi Abdillah Herlinawati, Lina HK, Lenny Amelia Nopi, Nopi Okta Piani