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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
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Production Process Technology of Lecithin from Crude Palm Oil on The Physico Chemical Properties of Halal Dark Chocolate produced Latief, Madyawati; Nizori, Addion; Rahmi, Silvi Leila; Nabila, Annisa Candra; Tarigan, Indra Lasmana; Huda, Nurul; Yusof, Yus Aniza
Indonesian Food Science and Technology Journal Vol. 6 No. 2 (2023): Volume 6. Number 2, July 2023 |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.v6i2.29184

Abstract

This research was conducted to determine the effect of the addition of CPO (Crude Palm Oil) lecithin as an Emulsifier on the physicochemical and sensory characteristics of dark chocolate, and to determine the amount of lecithin addition as an appropriate Emulsifier to produce chocolate with the best physico-chemical and sensory characteristics. This study used a completely randomized design (CRD) method with a treatment level of 0%. 0.1%, 0.2%, 0.3%, 0.4% with 4 repetitions to obtain 20 experimental units. Parameters observed included color degee, antioxidant activity, fat blooming, stability level, color sensory test, taste, aroma, texture and overall acceptability. The data obtained were analyzed using ANOVA levels of 1% and 5%. If there is a significant effect on the treatment, it will be continued with the Duncan's Multiple Range Test (DNMRT) at the 5% level. The best concentration of adding lecithin to dark chocolate is 0.3% which contains 66.76% antioxidant activity, color degee L*28.58, a* 13.67, b* 22.67, hue 58.75, good stability (melting properties), able to prevent fat blooming, has good color very chocolatey (4.20), very distinctive aroma of chocolate (4.44), bitter taste (2.68), smooth texture (3.36) and the overall acceptance of the panelists really liked it (8.16).
Effect of different extraction methods on antioxidant and sensorial properties of pasteurized black soymilk Suhaimi, Qamarina; Wan Kamarudin, Wan Saidatul Syida; Nizori, Addion; Md Sikin, Adi
Indonesian Food Science and Technology Journal Vol. 7 No. 1: Volume 7. Number 1, December 2023 |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.v7i1.30784

Abstract

Abstract— The processing methods of black soymilk (BSM) can significantly affect the retention of its bioactive compounds. The effect of cold water (4 ℃, 8 hr) (CWE), hot water (80 ℃, 10 min) (HWE) and alkali water extraction (0.25% NaHCO3, 54 ℃, 10 min) (AWE) of BSM on antioxidant and sensory properties of pasteurized BSM (72 ℃ /10 min) was evaluated over 10 days of storage at 4 ℃. A steep increase in the total phenolic content (TPC) of BSM from HWE was observed over 10 days of storage, although the TPC of that from AWE was steadily the highest. The trend of flavonoids of BSM from HWE was the same as that for TPC, achieving a concentration of 1858.77 mg QAE/100 g after 10 days. The total anthocyanin content was the highest (40.85 mg/100 g) in BSM by HWE at the end of storage. Although the TPC of BSM from all extraction methods increased during storage, the total anthocyanin content showed a decreasing trend. Overall, the DPPH radical scavenging activity of BSM by HWE increased during storage up to 32.19 % on day 10 and a decreasing trend was observed from AWE and CWE. Triangle test showed that there was a significant (p<0.05) sensorial difference among the three extraction methods. The BSM from AWE had the highest score in the 9-hedonic scale for all sensorial parameters after the commercial BSM. Overall, the heat treatment in both HWE and AWE enhanced the antioxidant activity and sensory properties of pasteurized BSM, respectively.
Gastronomic Tourism for Sustainable Growth in Jambi Lubis, Tona Aurora; Nizori, Addion; Firmansyah, Firmansyah; Dewi , Erwita; Ningsih, Maryati
JOURNAL OF HUMANITIES, SOCIAL SCIENCES AND BUSINESS Vol. 4 No. 1 (2024): NOVEMBER
Publisher : Transpublika Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55047/jhssb.v4i1.1547

Abstract

This study investigates the interplay among gastronomic tourism development, business governance, and business performance in Jambi Province, focusing on leveraging Malay cultural identity to enhance the regional gastronomy sector. Employing a quantitative methodology with Partial Least Squares Structural Equation Modeling (PLS-SEM), data from 150 local gastronomy business respondents were analyzed. The findings reveal that gastronomic tourism development significantly improves business governance and performance. However, a complex negative relationship exists between rigid governance practices and business performance, indicating the need for flexible frameworks that accommodate the operational realities of small and medium-sized enterprises (SMEs). Gastronomic tourism fosters transparency, accountability, and stakeholder collaboration, driven by innovations and the preservation of Malay culinary heritage. This study highlights gastronomy as a vital cultural and economic asset, offering a model that integrates cultural preservation with governance improvements to achieve sustainable outcomes. Positioning Jambi Province as a leading gastronomic destination can catalyze economic growth and resilience. Recommendations include fostering adaptive governance models for SMEs and strengthening partnerships among policymakers, local communities, and businesses to harness the region’s full gastronomic potential. These findings provide practical insights for enhancing competitiveness and sustainability in Indonesia’s gastronomic tourism sector.
Sifat Fisiko-Kimia Kopi Seduh Instan Liberika Tungkal Jambi yang Diproduksi Dengan Metode Kokristalisasi Mursalin, Mursalin; Nizori, Addion; Rahmayani, Irma
Jurnal Ilmiah Ilmu Terapan Universitas Jambi Vol. 3 No. 1 (2019): Volume 3, Nomor 1 Juni 2019
Publisher : LPPM Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (75.671 KB) | DOI: 10.22437/jiituj.v3i1.7344

Abstract

Pembuatan kopi seduh instan menggunakan metode kokristalisasi sangat dipengaruhi oleh konsentrasi sukrosa (gula pasir) yang digunakan sebagai agen pengkristal. Lima taraf konsentrasi gula pasir (15, 25, 35, 45 dan 55%) dipelajari pengaruhnya terhadap sifat fisiko-kimia kopi instan Liberika Tungkal Jambi. Perlakuan diterapkan dalam rancangan acak lengkap 4 kali ulangan. Bubuk kopi diekstak menggunakan ekstraktor khusus kopi pada perbandingan air panas/kopi sebesar 15/1. Parameter yang diamati adalah kadar air, kadar abu, pH, kelarutan, dan total padatan terlarut. Terhadap data yang diperoleh dilakukan analisis ragam dan uji lanjut DNMRT pada tingkat kepercayaan 95%. Hasil penelitian menunjukkan bahwa konsentrasi gula berpengaruh nyata terhadap kadar air, kadar abu, pH, dan total padatan terlarut tetapi tidak untuk kelarutan. Konsentrasi gula yang optimal untuk menghasilkan kopi instan Liberika Tungkal Jambi dengan mutu yang terbaik adalah 25%.
Properties of Jambi Tempoyak; The effects of salts concentration Nizori, Addion; Mursalin, Mursalin
Indonesian Food Science and Technology Journal Vol. 1 No. 1 (2017): Volume 1. Number 1, December 2017 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (14616.4 KB) | DOI: 10.22437/ifstj.v1i1.5007

Abstract

Abstract— Tempoyak was made from fermented durian flesh, which very popular among Jambi people Indonesia. This study aims to isolate and identification of bacteria developed during fermentations process, determine physical-chemical properties of tempoyak as the effect of adding salts at various concentration and the sensory evaluations of tempoyak produced is also evaluated. The predominants microorganisms present in tempoyak were Lactobacillus bacteria. The results also showed that the level of salts concentration has a significant effect on pH, lactic acid content, however, has not significant impact on sensory evaluations. The best results was 3% of adding salts with the product properties of pH 3.64, lactic acid content 3.11% and overall acceptance score is 3.41. Keywords— Tempoyak, fermented foods, salts and sensory
The Effects of Frying Time and Temperatures on Fatty Acids Profile of Blanched Potato Chips Nizori, Addion; Mishra, Vijay
Indonesian Food Science and Technology Journal Vol. 2 No. 1 (2018): Volume 2. Number 1, December 2018 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (391.263 KB) | DOI: 10.22437/ifstj.v2i1.7268

Abstract

The aim of this research was to study whether the frying time and temperature affected fatty acids profiles of blanched potato chips. Factorial designs were carried out using a completely randomized design (CRD) two factor (time and temperature) and three levels with two replications. Frying temperature was set up at 160 0C, 180 0C and 200 0C. The potato chips were fried for 3, 5, 7 minutes. The oil type used was sunflower. The fatty acids profiles were analyses with capillary gas liquid chromatography (Varian 3400) equipped with an auto sampler and a flame ionization detector (FID) using a 50 m x 0.32 mm (I.D) fused silica bonded phase capillary column (BPX70, SGE, Melbourne, Australia). The experiments were run in duplicate and the present results are the average of the obtained values. ANOVA analysis of the results was carried out using SPSS software (version 11, 2004). The key plot software for making three dimensions was the sigma plot scientific graphing software. The results showed moisture content and colour index of blanched potato chips decreased significantly with increasing frying time and temperature. Furthermore, unsaturated fatty acids (cis oleic and linoleic) decrease after long period frying.
The Effect of Heating Schedule on Physico-Chemical Properties of Instant Coffee of Liberika Tungkal Jambi Mursalin, Mursalin; Nizori, Addion; Rahmayani, Irma
Indonesian Food Science and Technology Journal Vol. 2 No. 2 (2019): Volume 2. Number 2, July 2019 |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.v2i2.9442

Abstract

Abstract— The making of instant brewed coffee using co-crystallization method is strongly influenced by the heating schedule (HS) applied. Five levels of HS (HS1, HS2, HS3, HS4 and HS5) were studied on the physico-chemical properties of instant coffee of Liberika Tungkal Jambi. The treatment was applied in a completely randomized design with 4 replications. The coffee was extracted using a special coffee extractor in a ratio of hot water/coffee powder of 15/1. Parameters observed were moisture content, ash content, pH, solubility, and total dissolved solids. The data obtained were analyzed using ANOVA and DNMRT at 5% significance. The results showed that the physico-chemical properties of instant coffee had significant effect on moisture content, pH, solubility, and total dissolved solids but not on ash content. The optimal HS to produce Liberika Tungkal Jambi instant coffee with good quality was heating at 110oC in the beginning, followed by 90oC at the initiation of crystallization, and 75oC when crystal growth (HS3). HS3 produces instant coffee with water content 1.57-1.61%; ash content 6.12-6.16; pH 5.50-5.56; solubility 98.22-98.25; and total dissolved solids 8.47-8.53% Brix. Keywords— crystal growth,instant coffee, libtukom, recrystallization,
The Effect Of Sugar Concentration on the Organoleptic Quality of Liberika Tungkal Jambi Instant Coffee Mursalin, Mursalin; Nizori, Addion; Rahmayani, Irma
Indonesian Food Science and Technology Journal Vol. 3 No. 1 (2019): Volume 3. Number 1, December 2019 |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.v3i1.9448

Abstract

Abstract— This study aimed to determine the effect of sugar concentration on the organoleptic quality of instant coffee of Liberika Tungkal Jambi and to determine the optimal concentration of sugar in producing instant coffee with the best organoleptic quality. Instant coffee was produced by co-crystallizationmethod.The crystallizing agent used was granulated sugar. Coffee extract was made using an extractor in a ratio of coffee powder/hotwater of 1/15. Five levels of sugar concentration (15, 25, 35, 45 and 55%) were applied in a completely randomized design with 4 replications. The parameters observed were the sweetness level, the distinctive aroma of coffee, the granulestexture, and the panelist's preference.The parameters were organoleptically determined using 15 trained panelists in the scoring test format. The data was analyzed using ANOVA and DNMRT at 95% confidence level. The results showed that the sugar concentration had a significant effect on the level of sweetness, the distinctive aroma of coffee, and instant coffee granules performance but had no significant effect on solubility and panelist preferences. The optimal sugar concentration to produce instant coffee with good quality was 25%. Keywords— libtukom, instant coffee, recrystallization, sugar
Energy potential from Areca Palm through Direct Combustion and Pyrolysis in Indonesia: A review Setyawan, Hendrix Yulis; Sunaryo, Sunaryo; Waluyo, Budi; Merlya, Merlya; Choirun, Annisa'u; Nizori, Addion; Sahrial, Sahrial
Indonesian Food Science and Technology Journal Vol. 4 No. 1 (2020): Volume 4. Number 1, December 2020 |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.v4i1.11200

Abstract

Global warming that occurs due to rapid population growth and increasing of energy consumption makes energy supply decreases. Energy source from non-renewable energy (fossil fuel) cause increasing greenhouse gas emission level and scarcity of natural resources. This paper reports that agricultural residues especially areca palm wastes had been widely used as an alternative energy source to reducing fossil fuel consumption. About 4.780.000 tones areca palm produced per year around the world and the shell was burned in open air or just thrown in the environment. This work aimed to investigate energy potential from areca palm shell using direct combustion and pyrolysis method also do analysis about this technology from environmental point of view and that contribution for sustainable uses.
Perbaikan Teknologi Pengemasan Pada Usaha Mikro Kecil Menengah Kerupuk Lipat Di Desa Pondok Meja Muaro Jambi Surhaini, Surhaini; Suseno, Rahayu; Ulyarti, Ulyarti; Nizori, Addion; Mursalin, Mursalin
Jurnal Karya Abdi Masyarakat Vol. 3 No. 2 (2019): Jurnal Karya Abdi Masyarakat
Publisher : LPPM Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (180.303 KB) | DOI: 10.22437/jkam.v3i2.8477

Abstract

Pengabdian pada masyarakat (PPM) Jurusan Teknologi Hasil Pertanian Fakultas Teknologi Pertanian, Universitas Jambi dengan salah satu usaha mikro kecil menengah (UMKM) kerupuk lipat di Desa Pondok Meja Muara Jambi telah melakukan pengabdian dengan tujuan mengatasi permasalahan mitra, yaitu teknologi pengemasan yang rendah serta umur simpan yang pendek. Tim pengabdian bertindak sebagai fasilitator dan instruktur dalam pelatihan/pendampingan antara lain perbaikan penggunaan teknologi pengemasan dan peningkatan umur simpan. Selama ini UMKM kerupuk lipat Pondok Meja hanya melakukan pengemasan dengan menggunakan karet/tali plastik pada plastik kemasan sehingga memiliki umur simpan yang pendek dan pengerjaan pengemasan yang lama yang dapat memperlambat waktu produksi. Hasil pelatihan diketahui dapat meningkatkan pemahaman mitra dalam meningkatkan penggunaan teknologi pengemasan yang baik sehingga produk kerupuk lipat yang diproduksi menjadi lebih tahan lama dan mengurangi waktu produksi yang sebelumnya membutuhkan waktu lebih lama.
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