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All Journal Jurnal Teknologi Industri Pertanian Jurnal Presipitasi : Media Komunikasi dan Pengembangan Teknik Lingkungan Agrointek Jurnal Pangan dan Agroindustri Warta IHP (Warta Industri Hasil Pertanian) Jurnal Sains dan Teknologi Pangan Jurnal Ergonomi dan K3 Jurnal Media Pertanian Indonesian Food Science and TechnologyJournal Jurnal Teknologi & Industri Hasil Pertanian Jurnal Agroecotania : Publikasi Nasional Ilmu Budidaya Pertanian Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Abdi Masyarakat Jurnal Inovasi dan Teknologi Pembelajaran (JINOTEP) Kajian dan Riset Dalam Teknologi Pembelajaran Bubungan Tinggi: Jurnal Pengabdian Masyarakat JOURNAL OF HUMANITIES, SOCIAL SCIENCES AND BUSINESS (JHSSB) Journal of Applied Agricultural Science and Technology Jurnal Karya Abdi Masyarakat Jurnal Ilmiah Ilmu Terapan Universitas Jambi
Addion Nizori
Fakultas Pertanian, Universitas Jambi
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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Wastewater Treatment Plant Design for Batik Wastewater with Off-Site System Method in Ulu Gedong Sub-District, Jambi City Solikhati Indah Purwaningrum; Huwan Syarifuddin; Addion Nizori; Yudha Gusti Wibowo
Jurnal Presipitasi : Media Komunikasi dan Pengembangan Teknik Lingkungan Vol 20, No 1 (2023): March 2023
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/presipitasi.v20i1.153-164

Abstract

Batik is a cultural heritage of Indonesia in the form of textile crafts. The batik industry uses a lot of dyes that cause environmental pollution. The study results showed that Artisanal Small Scale Industry batik has yet to perform batik wastewater management to a technical standard. Design planning for batik wastewater management considers the conditions of wastewater discharge, dyes, characteristics of wastewater, the location to be served, and the location of Waste Water Treatment Plant. The design of the batik Waste Water Treatment Plant building is an equalization unit with dimensions of 4.6 m long, 2.3 m wide, and 4 m high, an anaerobic unit with dimensions of 10.5 m long, 4 m wide and 3.5 m high, a filtration unit with a diameter of 8 inches, 40 inches tall, control tub with dimensions of length 8 m, width 4 m, and height 3.5 m, and sludge drying bed with dimensions of length 15 m, width 15 m and height 1 m. The processing unit obtained water pollutant concentrations in the processed wastewater of 2.426 mg/L BOD, 0.543 mg/L of COD, and 0.0115 mg/L of TSS. This concentration shows that the WWTP design optimally reduce the pollutants in batik wastewater.
Variasi Media Tanam Terhadap Pertumbuhan Pakcoy (Brassica rapa L.) Dengan Metode Hidroponik Sistem Deep Flow Technique (DFT) Arzita Arzita; Muhammad Hery Setiawan; Mapegau Mapegau; Addion Nizori
Jurnal Media Pertanian Vol 8, No 1 (2023): April
Publisher : Universitas Batanghari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33087/jagro.v8i1.188

Abstract

Pakcoy is a popular vegetable in Indonesia because it tastes good, is high in nutrition, and contains dietary fiber, which aids in digestion. Pakcoy cultivation is possible using hydroponic technology, which uses water as a nutrient medium for plants. The Deep Flow Technique is one type of hydroponic technology that is being developed (DFT). The DFT hydroponic system is a culture method that uses water as a medium to provide nutrients. This study had seven stages: creating a hydroponic installation, creating planting media, sowing pakcoy seeds, transplanting pakcoy, providing nutrient water, plant maintenance, and harvesting. This study used a completely randomized design (CRD) with 7 treatments and 3 repetitions. Plant height (cm), number of leaves (strands), and plant fresh weight were all measured (g). Differences in planting media had a significant effect on pakcoy growth, according to the research results. Pakcoy plants grew best on the coconut coir + fern root growing medium, with a plant height of 22.90 cm, 20.33 leaves, and a fresh weight of 77.67 g.
The Effect Of Stevia Sugar On The Sensory And Antioxidant Properties Of Functional Drink From Telang Flower (Clitoria Ternatea L.) nizori, addion
Jurnal Sains dan Teknologi Pangan Vol 8, No 2 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (561.795 KB) | DOI: 10.33772/jstp.v8i2.35296

Abstract

Butterfly pea flowers can be used as a functional drink because they contain phytochemical compounds such as tannins, saponins, triterpenoids, polyphenols, phenols, flavonoids, glycosides, alkaloids and steroids. The addition of stevia sugar provides a sweet taste to the butterfly pea flower functional drink, making it more appealing to consumers. Stevia sugar is a low-calorie and low-sugar sweetener. The purpose of this study was to determine the effect of stevia sugar concentration on the characteristics of the telang flower functional drink and to determine the best stevia sugar concentration in the butterfly pea flowersfunctional drink. This study used a completely randomized design (CRD) consisting of 5 levels of treatment, namely ( 0%, 0.1%, 0.2%, 0.3% and 0.4%) stevia sugar and then repeated 4 times to obtain 20 unitstest. The results showed that the concentration of stevia sugar had a significant effect on total soluble solids (TPT), taste hedonic quality, and overall acceptance (sensory) but had no significant effect on color degree, acidity (pH), % inhibition, and color. Functional drinks with the addition of 0.3% stevia sugar gave the best results with the characteristic description of pure blue color, pH 5.02, total soluble solids 1.03 Brix, antioxidant 71.61% inhibition, overall acceptance 3.56 (slightly like – like)
PENGARUH LAMA FERMENTASI BIJI KAKAO (Theobroma cacao L.) TERHADAP SIFAT FISIK, KIMIA DAN ORGANOLEPTIK BUBUK KAKAO Addion Nizori; Oline Yatinko Tanjung; Ulyarti Ulyarti; Arzita Arzita; Lavlinesia Lavlinesia; Budiyati Ichwan
Jurnal Pangan dan Agroindustri Vol. 9 No. 2: April 2021
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2021.009.02.7

Abstract

Proses fermentasi biji kakao merupakan prasyarat untuk menghasilkan prekursor rasa  dan aroma kakao yang kuat yang dapat meningkatkan kualitas coklat yang dihasilkan. Penelitian ini bertujuan untuk mengetahui pengaruh lama fermentasi terhadap sifat fisik, kimia dan organoleptik bubuk kakao yang dihasilkan. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan lama fermentasi  biji kakao 2 hari, 4 hari, 6 hari, 8 hari dan 10 hari berturut-turut dengan 3 kali ulangan. Dari perlakuan lama fermentasi biji kakao yang dilakukan didapat hasil produk kakao terbaik dan juga memenuhi standar mutu adalah bubuk kakao dengan lama fermentasi 6 hari dengan nilai kadar air 5,7%, kadar asam 5.07, nilai aktivitas antioksidan 66.5% dan warna dark moderate orange.
Potensi Bunga Kembang Sepatu (Hibiscus rosa-sinensis L.) sebagai Bahan Minuman Fungsional Rahayu Suseno; Surhaini Surhaini; Addion Nizori
Warta Industri Hasil Pertanian Vol 40, No 1 (2023)
Publisher : Balai Besar Standardisasi dan Pelayanan Jasa Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/wartaihp.v40i1.7174

Abstract

ABSTRAK: Bunga kembang sepatu (Hibiscus rosa-sinensis L.) memiliki potensi untuk dijadikan minuman fungsional yang kaya akan antioksidan berdasarkan kandungan yang dimilikinya. Asupan antioksidan harian dapat mengurangi kemungkinan timbulnya gejala penyakit degeneratif. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan bunga kembang sepatu (Hibiscus rosa-sinensis Linn) terhadap sifat kimia, fisik dan sensorik minuman fungsional bunga kembang sepatu yang dihasilkan. Pembuatan minuman fungsional dengan konsentrasi dibuat sesuai perlakuan yaitu bunga kembang sepatu: air (1, 3, 5, 7 dan 9%: 200 mL air). Kemudian dipanaskan pada suhu 70°C selama 5 menit. Variabel yang diamati dalam penelitian ini adalah sifat kimia dan fisik (derajat pH, Analisa warna, Aktivitas antioksidan, total fenol dan total tanin serta uji hedonik (tingkat kesukaan)). Hasil minuman fungsional terbaik dengan penambahan 9% bunga kembang sepatu dengan karakteristik aktivitas antioksidan 77,24%; tanin 1530,21 mg GEA/100 mL; total fenol 878,25 mg CE/100 mL; L 41,90; a* 15,03; b* 20,00; pH 4,6 dan uji hedonik 4 (suka). Berdasarkan karakteristik tersebut bunga kembang sepatu berpotensi dijadikan bahan minuman fungsional.
Efektivitas Model Pembelajaran Berbasis Proyek Terhadap Keaktifan dan Kemampuan Mahasiswa Suseno, Rahayu; Indriyani, Indriyani; Afdal, M.; Nizori, Addion
Jurnal Inovasi dan Teknologi Pembelajaran Vol 9, No 1 (2022)
Publisher : Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17977/um031v9i12022p090

Abstract

Abstrak: Penelitian ini bertujuan untuk mengetahui efektivitas pembelajaran berbasis proyek dalam meningkatkan aktivitas dan kemampuan mahasiswa. Metode penelitian yang digunakan adalah Weak Experimental dengan desain One Group Pretest – Posttest yang dilakukan kepada mahasiswasemester lima pada mata kuliah Sanitasi Industri, Program studi Teknologi Hasil Pertanian. Pengumpulan data menggunakan instrument tes dan angket. Analisis data dilakukan dengan analisis deskriptif. Hasil penelitian menunjukkan bahwa kemampuan mahasiswa meningkat berdasarkan n-gain rata-rata kelas yang masuk dalam kriteria sedang sebesar 0,39. Tanggapan mahasiswa terhadap pembelajaran berbasis proyek termasuk kedalam kriteria sangat tertarik (94,92%) dengan persentase sangat setuju 30,98% dan setuju 63,93%. Metode pembelajaran berbasis proyek efektif dalam meningkatkan aktivitas dan kemampuan mahasiswa pada mata kuliah Sanitasi Industri.Abstract: This study aims to determine the effectiveness of project-based learning in increasing student activities and abilities. The research method used is Weak Experimental with the design of One Group Pretest – Posttest which is carried out to fifth semester students in the Industrial Sanitation course, Agricultural Product Technology Study Program. Collecting data using test instruments and questionnaires. Data analysis was done by descriptive analysis. The results showed that the student's ability increased based on the n-gain average class that was included in the moderate criteria of 0.39. Student responses to project-based learning were included in the criteria for being very interested (94.92%) with the percentage strongly agreeing 30.98% and agreeing 63.93%. Project-based learning methods are effective in increasing student activities and abilities in Industrial Sanitation courses.
Empowering Rural Women Through Aromatherapy Soap Production using Local Essential Oils in Indonesia Nizori, Addion; Tafzi, Fitry; Mursalin, Mursalin; Hasnah, Nur; Nurfaijah, Nurfaijah
Jurnal Karya Abdi Masyarakat Vol. 7 No. 2 (2023): Jurnal Karya Abdi Masyarakat
Publisher : LPPM Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/jkam.v7i2.29403

Abstract

This community engagement program aimed to empower rural women from the PKK group in Mendalo Darat Village, Indonesia, through training in aromatherapy soap production using locally sourced citronella essential oil. The program involved socialization sessions, hands-on training, and mentoring to enhance participants’ knowledge and practical skills. Participants were actively engaged in the entire soap-making process, including formulation, mixing, molding, and packaging. The training improved participants’ technical competencies and increased their interest in home-based entrepreneurship. Additionally, participants were introduced to the use of digital media for product promotion, marking a significant step toward digital literacy and market access. While the program successfully boosted initial skills and confidence, it also revealed a need for further training in business management and sustainable marketing practices. This initiative demonstrates the potential of combining local resources with skill-building to support women's economic empowerment in rural settings. Future programs should include entrepreneurship development and SME partnerships to strengthen long-term sustainability and impact.
Nugget Processing with Addition of Egg Shell Flour in Kotabaru Village, Jambi Suryono, Suryono; Perdana, Silvia Mawarti; Nizori, Addion
Abdi Masyarakat Vol 6, No 1 (2024): Abdi Masyarakat
Publisher : Lembaga Penelitian dan Pendidikan (LPP) Mandala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58258/abdi.v6i1.6952

Abstract

Calcium is an essential micronutrient for children to the postmenopausal women. In practice, consumption of calcium-rich foods sourced from animal protein foods for family members, especially children, is still low. Egg shells contain calcium which can be fortified into nuggets to produce calcium-rich nuggets. Thus, the high benefits of egg shells will be obtained and reduce the negative environmental waste impact. Kota Baru Village, Geragai Subdistrict, Tanjung Jabung Timur Regency was chosen as the location for community service because apart from being an UNJA’s integrated laboratory village, this area is one of the location for stunting reduction in Jambi Province. This community service project has target of producing nugget products with the addition of egg shell flour, as well as increasing the knowledge and skills of village business group members. Evaluation of participants' knowledge and skills was carried out using pre-test and post-test questionnaire and checklist of nugget-making procedures. The results of this community service showed that there was a difference in 10 participants' knowledge compared to before the training (test score from 72 to 88). The hedonic test showed that more participants really liked the eggshell and carrot nuggets formulation in terms of smell, texture, and taste. Processing of nuggets with the addition of eggshell flour can be an alternative local food source of animal protein which is also of economic value.
The Effect of Concentration Areca Seed Extract (Areca Catechu L.) on Physicochemical and Sensory Properties of Pineapple Juice (Ananas Comosus L. Merr) As a Functional Beverages Purba, Daniel Tua; Nizori, Addion; Wulansari, Dian
Indonesian Food Science and Technology Journal Vol. 5 No. 2 (2022): Volume 5. Number 2, July 2022 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v5i2.17303

Abstract

This study aims to determine the effect of concentration areca seed extract on the physicochemical and sensory properties of pineapple juice as a functional beverages , and to determine the appropriate concentration of areca seed extract to produce pineapple juice that has the best physicochemical and sensory properties. This study used a completely randomized design (CRD) consisting of 4 levels of treatment, namely the concentration of areca seed extract 0%, 1%, 2%, and 3% (v/v). Each treatment was repeated 5 times, so there were 20 experimental units. The results showed that the concentration of areca seed extract had a significant effect on the total soluble solids, the degree of warmth L* and a*, antioxidant activity, total tannin, vitamin C levels, and had no significant effect on the acidity (pH), and had a characteristic taste of pineapple chelate until the taste of pineapple is slightly chelate, the color is brown to very brown, it has a pineapple aroma to a strong pineapple aroma, with a weak aftertaste to a slightly strong after taste. The best treatment in making pineapple juice with areca seed extract was the concentration of 2% areca seed extract which contained 80.02% antioxidant activity, vitamin C 104.68 mg/100 g, total tannin 99.62 mg TAE/g, total dissolved solids value 20.980brix, color degree value L*29.48, a*7.06, b*20.80, acidity value (pH) 3.37, has a slightly brown color, aroma of pineapple (methyl ester and ethyl ester compounds), taste pineapple and not chelate, and has no aftertaste.
The Influence of Fermentation Conditions on The Antioxidant and Physico-Chemical of Arabica Coffee from Kerinci Region of Indonesia Nizori, Addion; Jayanti, Elkanah; Surhaini, Surhaini; Gusriani, Ika; Mursyid, Mursyid; Purba, Daniel Tua
Indonesian Food Science and Technology Journal Vol. 5 No. 1 (2021): Volume 5. Nomor 1, December 2021 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v5i1.17383

Abstract

Abstract—Coffee quality can depend on several factors such as the species/varieties cultivated, the processing after the harvesting phase, geographical origin, and climatic factors. Fermentation is one of the post harvest technology that influence coffee chemical and sensory properties. This study was to determine the effect of fermentation time into antioxidant and physicochemical of Arabica coffee from Kerinci region Indonesia. Research design used was randomized complete design with 5 combinations of treatments, which are 12, 20, 28, 36, and 44 hours fermentation with 3 replicates. The results shows fermentation time have a significant effects on moisture content, pH, antioxidant activity. The duration of fermentation results in increasing higher moisture content, lower pH value and decreased antioxidants. Keywords— Anaerobic fermentation, coffee processing, antioxidan
Co-Authors AA Sudharmawan, AA Anisa, Khairin Ardiyaningsih Puji Lestari Arzita, Arzita Budi Waluyo Budiyati Ichwan Choirun, Annisa'u Dewi , Erwita Diah Riski Gusti Dian Wulansari, Dian Elis Kartika Eliyanti Eliyanti Emanauli Emanauli Firmansyah Firmansyah Fitra Armando FITRY TAFZI Gusriani, Ika Hasnah, Nur Heri Junedi Hesi Novialispita Hutwan Syarifuddin Huwan Syarifuddin Ika Gusriani Indra Lasmana Tarigan Indriyani Indriyani Irianto Irianto Irma Rahmayani Islah Hayati Jayanti, Elkanah Jesayas Maranata Lavlinesia Lavlinesia Lavlinesia Lavlinesia Lavlinesia Lavlinesia Lavlinesia Lavlinesia Lavlinesia, lavlinesia Lizawati Lizawati M. Afdal Madyawati Latief Madyawati Latief Mapegau Mapegau Mapegau Mapegau Marlina Marlina Md Sikin, Adi Merlya, Merlya Mishra, Vijay Muhammad Agus Muljanto Muhammad Hery Setiawan Mursalin . Mursalin Mursalin Mursalin Mursalin Musyid Musyid Nabila, Annisa Candra Nanda Prayogi Ningsih, Maryati Nola Sihombing Nurfaijah, Nurfaijah Nurul Huda Oline Yatinko Tanjung Prayogi, Nanda Purba, Daniel Tua Rahayu Suseno Rahayu Suseno Rahayu Suseno Rahmayani, Irma Ratih Dyah Puspitasari Sahrial Sahrial Setyawan, Hendrix Yulis Silvi Leila Rahmi Silvia Mawarti Perdana Solikhati Indah Purwaningrum Suhaimi, Qamarina Sunaryo Sunaryo Surhaini Surhaini, Surhaini Suryono Suryono Suryono Suseno, Rahayu Sutrisno Tona Aurora Lubis Ulyarti Wan Kamarudin, Wan Saidatul Syida Wibowo, Yudha Gusti Yernisa Yernisa Yogi Ridho Pangestu Yundari, Yundari Yusnaidar Yusnaidar Yusof, Yus Aniza Zulkarnain Zulkarnain