Garuda - Garba Rujukan Digital

BAURAN PEMASARAN PRODUK BARU PELUMAS FOOD GRADE GREASE BERBAHAN DaSAR MINYAK SAWIT Ali Maksum; Tri Yanto
AGROINTEK Vol 10, No 1 (2016)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v10i1.2022

Grease with food grade specification is essentially required on food processing production activities. The purpose of this study is to develop a new product marketing mix for food grade grease, i.e 1) product priority, 2) pricing priority, 3) distribution priority and 4) advertising priority. This Research was conducted in Sub District Purbalingga and Padamara, Purbalingga regency with respondent SMEs food processing. Analysis of the determination of marketing mix that includes product, price, advertising and distribution using the Analytical Hierarchy Process (AHP). Sampling was purposive random sampling method with a population of 64 SMEs so drawn sample of 20 respondents. Result of the study showed the marketing mix priority which were: (1) advertising priority for the new food grade grease product with an ads that could attract the attention of consumers in order to made the consumers interested, tried, and bought the new food grade lubricating grease products. (2) Price priority for the new food grade grease products which was by determining the moderate prices to compete the competitors' prices while still maintained a high quality. (3) Product priority for new food grade grease product which was producing a qualified product which could withstand the wear of the engine, green colour of the product, a 350 g size packs with a rectangular shape packaging labels. (4) Distribution priority for the new food grade grease product which was a short distribution channels through mobile vendors so that the consumers were able to save costs, and got the product fast and easily

TEKNOLOGI PENGOLAHAN PRODUK UMKM BERBASIS GULA KELAPA KRISTAL YANG MENJADI PRIORITAS PENGEMBANGAN DI KABUPATEN BANYUMAS Ervina Mela; Gunawan Wijonarko; Ali Maksum; Nurul Fadhillah
Jurnal Sosioteknologi Vol. 19 No. 3 (2020)
Publisher : Fakultas Seni Rupa dan Desain ITB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5614/sostek.itbj.2020.19.3.9

Gula kelapa kristal merupakan salah satu produk yang sudah dikembangkan di Kabupaten Banyumas. Dengan segala keunggulan yang dimiliki, gula kelapa kristal berpotensi untuk dikembangkan oleh Usaha Mikro Kecil dan Menengah (UMKM) menjadi berbagai produk olahan. Penelitian ini bertujuan untuk mengidentifikasi produk berbasis gula kelapa kristal dan mendapatkan urutan prioritas alternatif produk berbasis gula kelapa kristal untuk dikembangkan pada skala UMKM di Kabupaten Banyumas. Penelitian terdiri atas identifikasi produk berbasis gula kelapa kristal yang dilakukan dengan metode studi pustaka, dan penentuan produk prioritas dengan kuesioner, wawancara pakar, dan metode Bayes. Penelitian menunjukkan produk berbasis gula kelapa kristal yang dapat dikembangkan untuk UMKM meliputi sirup asam jawa, abon ikan, jahe merah instan, temulawak instan, cincau hijau instan, bumbu gado-gado, dan enting-enting kacang. Sirup Asam Jawa merupakan produk pada ranking pertama prioritas untuk dikembangkan di Kabupaten Banyumas.

PENGARUH VARIASI DAYA DAN WAKTU EKSTRAKSI BERBANTU GELOMBANG MIKRO TERHADAP AKTIVITAS ANTIBAKTERI BUNGA ROSELA (Hibiscus sabdariffa L) Ali Maksum
Jurnal Gizi dan Pangan Soedirman Vol 3 No 1 (2019): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jgps.2019.3.1.1405

Salah satu fungsi bahan tambahan makanan adalah memperpanjang daya simpan produk. Saat ini terjadi pergeseran permintaan konsumen dari pemakaian bahan pengawet sintetis ke bahan pengawet alami. Salah satu sumber bahan pengawet alami adalah kelopak bunga rosela. Namun, kandungan senyawa bioaktif yang terdapat didalam kelopak bunga rosela yaitu fenol, antosianin dan vitamin C mudah terpengaruh oleh panas. Berdasarkan hal tersebut, maka perlu diteliti pengaruh daya microwave dan lama waktu ekstraksi kelopak bunga rosela yang tepat agar diperoleh aktivitas antibakteri yang tinggi. Penelitian ini bertujuan untuk mengetahui pengaruh variasi daya microwave, lama waktu ekstraksi, dan aktivitas antibakteri terhadap karakteristik kimia ekstrak kelopak bunga rosela. Penelitian ini menggunakan rancangan acak kelompok (RAK). Dua faktor yang diteliti yaitu metode daya microwave (P), yang terdiri dari 100 watt (P1), 175 watt (P2), 250 watt (P3), 325 watt (P4), dan 400 watt (P5) dan Lama Waktu Ekstraksi (T) yang terdiri dari lama ekstraksi 1 menit (T6), 3 menit (T7), 5 menit (T8), 7 menit (T9), dan 9 menit (T10). Hasil penelitian menunjukan daya microwave terbaik yaitu pada daya 325 watt (P4) dengan nilai zona bening pada bakteri Staphylococcus aureus sebesar 11,85±1,69 Eschericia coli sebesar 8,95 ±2,35 mm, Bacillus cereus 10,26±2,86 mm, dan Pseudomonas aeruginosa sebesar 10,13±0,96 mm. Sedangkan pada lama waktu ekstraksi terbaik pada 5 menit (T8) dengan nilai rata-rata zona bening pada bakteri Staphylococcus aureus sebesar 13,16±1,79 mm, Eschericia coli sebesar 8,22±2,35 mm, Bacillus cereus 11,2±2,86 mm, dan Pseudomonas aeruginosa sebesar10,96±0,96 mm.

PENGARUH VARIASI DAYA DAN WAKTU EKSTRAKSI BERBANTU GELOMBANG MIKRO TERHADAP TOTAL FENOL DAN pH BUNGA ROSELA (Hibiscus sabdariffa L.) Ali Maksum
Jurnal Gizi dan Pangan Soedirman Vol 2 No 2 (2018): Jurnal Gizi dan Pangan Soedirman
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Minuman fungsional adalah minuman yang mengandung senyawa aktif seperti fenol, vitamin C, dan antosianin. Salah satu tanaman yang mengandung senyawa bioaktif adalah rosella. Namun, kandungan senyawa bioaktif yang terdapat didalam kelopak bunga rosela mudah terpengaruh oleh panas. Berdasarkan hal tersebut, maka perlu diteliti pengaruh daya microwave dan lama waktu ekstraksi kelopak bunga rosela yang tepat agar diperoleh rendemen senyawa bioaktif yang tinggi. Penelitian ini bertujuan untuk mengetahui pengaruh variasi daya microwave, lama waktu ekstraksi, terhadap total fenol dan pH ekstrak kelopak bunga rosela. Penelitian ini menggunakan rancangan acak kelompok (RAK). Dua faktor yang diteliti yaitu metode daya microwave (P), yang terdiri dari 100 watt (P1), 175 watt (P2), 250 watt (P3), 325 watt (P4), dan 400 watt (P5) dan Lama Waktu Ekstraksi (T) yang terdiri dari lama ekstraksi 1 menit (T6), 3 menit (T7), 5 menit (T8), 7 menit (T9), dan 9 menit (T10). Hasil penelitian menunjukan daya microwave terbaik yaitu pada daya 325 watt (P4) dengan total fenol 75,755 mg/100 gram dan pH sebesar 2,4. Sedangkan pada lama waktu ekstraksi terbaik pada 5 menit (T8) dengan total fenol sebesar 75,843 mg/100 gram, dan pH sebesar 2,49.

OPTIMIZATION OF PHENOLIC COMPOUNDS IN ROBUSTA GREEN BEANS COFFEE THROUGH THE WET FERMENTATION PROCESS WITH THE RESPONSE SURFACE METHODOLOGY Ali Maksum; Gunawan Wijonarko; Ike Sitoresmi mulyo Purbowati; Riyan Anggriawan
AGROINTEK Vol 15, No 3 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i3.10585

Coffee is a refreshing drink that has potential as an antioxidant shown by its total phenol content. Fermentation is used to increase the phenolic compound content in coffee. The purpose of this study was to optimize the wet fermentation process to produce optimal phenolic compounds in green bean coffee. The process optimization was carried out by using Response Surface Methodology with three independent variables, namely the addition of yeast, added sugar, and fermentation time. The results of the quadratic model equation research to get the optimal process, namely Y= 65.18 + 0.56X1 + 2.66X2 + 16.26X3 + 1.51X1X2 + 0.18X1X3 + 0.66X2X3 + 9.29X12 + 23.71X22 + 6.08X32 with r2 of 0.8242 The optimum value of the wet fermentation process is based on the predictive value of the quadratic model, namely the addition of yeast 3.25%; added sugar 21.38%; and 124.73 hours of fermentation time resulted in a total phenol of 10.22 mg GAE / g.

Enzimatic Kinetics of Cellulose Hydrolysis using Cellulase from Goat Rumen Fluids Gunawan Wijonarko; Ike Sitoresmi Mulyo Purbowati; Ali Maksum
Indonesian Journal of Food Technology Vol 1 No 1 (2022): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

In line with the depletion of petroleum reserves from fossils, humans have forced people to look for alternative renewable energy sources. Nipah plant stems are organic material that contains a lot of lignocellulose. Cellulose in lignocellulose can be hydrolyzed to glucose to produce bioethanol. Problems arise because hydrolysis using pure cellulase requires relatively high costs, so it is necessary to find an alternative source of cheap cellulase. One of the cheap sources of cellulase is goat rumen fluid. Until now, there is not much information regarding the reaction kinetics and cellulase characteristics of goat rumen fluid. The purpose of this study was to isolate crude cellulase extract, determine the KM and Vmax values and determine the optimum temperature and pH. The research was carried out at the Unsoed Agricultural Technology Laboratory. The samples used were seven rumen fluids. The study began with isolation followed by enzymatic kinetics studies. Fractionation was carried out by adding ammonium sulfate salt (50, 60,70, and 80 %), and centrifugation at 7,000 rpm at 4 oC for 15 minutes. Crude cellulase extract with the highest enzyme activity value was used for the study of enzymatic reaction kinetics and characterization. The crude cellulase resistance test to temperature was carried out at 45, 55 and 65 oC and the pH was carried out at pH 4, 5, 6, 7 and 8. The KM and Vmax values were determined by measuring the activity of crude cellulase extract at various concentrations of CMC (1, 1 ,5, 2, 2.5, and 3 %). The results showed that crude cellulase extract had an average specific activity of 1.7356 IU/mg. The highest enzyme activity was 0.9854 IU/ml. The optimum crude cellulase extract was at pH 6 with an activity of 1.1015 IU/ml and a temperature of 60 oC with an activity of 0.7829 IU/ml. At a CMC concentration of 2.5% crude cellulase extract had an activity of 0.3179 IU/ml with a Vmax value of 0.0045 IU/ml and a KM of 0.0252 %.

The Influence of Agroclimate, Gandatapa Village, Sumbang Subdistrict on Microbial Profile, Brix Values, and Total Sugar, Naturally Spread Coconut Sap Gunawan Wijonarko; Ike Sitoresmi Mulyo Purbowati; Tatang Widjojoko; Ali Maksum
Indonesian Journal of Food Technology Vol 1 No 2 (2022): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Temperature and relative humidity are factors that affect the microbial profile and brix value of coconut sap. High temperature and relative humidity tend to support microbial growth. On the other hand, high relative humidity will reduce the brix value and total coconut sap sugar. Therefore, it is necessary to study the relationship between agro-climatic conditions with microbial profile, brix value and total sugar in organically run coconut sap in Gandatapa Village. This research is expected to provide benefits for those who need coconut sap as a source of S. cerevisiae and as a raw material for the manufacture of brown sugar. Coconut sap samples were taken using a simple random technique. Temperature and relative humidity were recorded for each sampling. 250 ml of coconut sap was put into a sterile plastic bottle and then using an ice box, it was taken to the Agricultural Technology Laboratory for analysis. The analysis carried out included total microbes, total yeast, total bacteria, yeast percentage, brix value and total coconut sap sugar. The data were analyzed using Pearson correlation to determine the relationship and the degree of closeness. The results showed that temperature and relative humidity were positively correlated with the microbial profile of organically dissolved coconut sap. At an air temperature of 28.4oC and an air humidity of 81%, the total microbes of organically run coconut sap were 6.45 logs, the total yeast was 4.28 log cfu/ml, the total bacteria were 2.52 log cfu/ml and the yeast percentage was 72, 75%. Brix values and total sugar under the same conditions were 16.7% and 8.25%. The value of brix and total sugar of coconut sap is negatively correlated with temperature and relative humidity. There is a strong relationship between temperature and total microbial, brix value and total sugar. The correlation coefficient is 0.71, respectively; -0.81 and -0.78. Strong correlations were also observed between relative humidity and total microbial, total yeast and brix values. The correlation coefficient is 0.85, respectively; 0.82; and -0.83.

PENGARUH VARIASI DAYA DAN WAKTU EKSTRAKSI BERBANTU GELOMBANG MIKRO TERHADAP TOTAL FENOL DAN pH BUNGA ROSELA (Hibiscus sabdariffa L.) Ali Maksum
Jurnal Gizi dan Pangan Soedirman Vol 2 No 2 (2018): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Minuman fungsional adalah minuman yang mengandung senyawa aktif seperti fenol, vitamin C, dan antosianin. Salah satu tanaman yang mengandung senyawa bioaktif adalah rosella. Namun, kandungan senyawa bioaktif yang terdapat didalam kelopak bunga rosela mudah terpengaruh oleh panas. Berdasarkan hal tersebut, maka perlu diteliti pengaruh daya microwave dan lama waktu ekstraksi kelopak bunga rosela yang tepat agar diperoleh rendemen senyawa bioaktif yang tinggi. Penelitian ini bertujuan untuk mengetahui pengaruh variasi daya microwave, lama waktu ekstraksi, terhadap total fenol dan pH ekstrak kelopak bunga rosela. Penelitian ini menggunakan rancangan acak kelompok (RAK). Dua faktor yang diteliti yaitu metode daya microwave (P), yang terdiri dari 100 watt (P1), 175 watt (P2), 250 watt (P3), 325 watt (P4), dan 400 watt (P5) dan Lama Waktu Ekstraksi (T) yang terdiri dari lama ekstraksi 1 menit (T6), 3 menit (T7), 5 menit (T8), 7 menit (T9), dan 9 menit (T10). Hasil penelitian menunjukan daya microwave terbaik yaitu pada daya 325 watt (P4) dengan total fenol 75,755 mg/100 gram dan pH sebesar 2,4. Sedangkan pada lama waktu ekstraksi terbaik pada 5 menit (T8) dengan total fenol sebesar 75,843 mg/100 gram, dan pH sebesar 2,49.

PENGARUH VARIASI DAYA DAN WAKTU EKSTRAKSI BERBANTU GELOMBANG MIKRO TERHADAP AKTIVITAS ANTIBAKTERI BUNGA ROSELA (Hibiscus sabdariffa L) Ali Maksum
Jurnal Gizi dan Pangan Soedirman Vol 3 No 1 (2019): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jgps.2019.3.1.1405

Salah satu fungsi bahan tambahan makanan adalah memperpanjang daya simpan produk. Saat ini terjadi pergeseran permintaan konsumen dari pemakaian bahan pengawet sintetis ke bahan pengawet alami. Salah satu sumber bahan pengawet alami adalah kelopak bunga rosela. Namun, kandungan senyawa bioaktif yang terdapat didalam kelopak bunga rosela yaitu fenol, antosianin dan vitamin C mudah terpengaruh oleh panas. Berdasarkan hal tersebut, maka perlu diteliti pengaruh daya microwave dan lama waktu ekstraksi kelopak bunga rosela yang tepat agar diperoleh aktivitas antibakteri yang tinggi. Penelitian ini bertujuan untuk mengetahui pengaruh variasi daya microwave, lama waktu ekstraksi, dan aktivitas antibakteri terhadap karakteristik kimia ekstrak kelopak bunga rosela. Penelitian ini menggunakan rancangan acak kelompok (RAK). Dua faktor yang diteliti yaitu metode daya microwave (P), yang terdiri dari 100 watt (P1), 175 watt (P2), 250 watt (P3), 325 watt (P4), dan 400 watt (P5) dan Lama Waktu Ekstraksi (T) yang terdiri dari lama ekstraksi 1 menit (T6), 3 menit (T7), 5 menit (T8), 7 menit (T9), dan 9 menit (T10). Hasil penelitian menunjukan daya microwave terbaik yaitu pada daya 325 watt (P4) dengan nilai zona bening pada bakteri Staphylococcus aureus sebesar 11,85±1,69 Eschericia coli sebesar 8,95 ±2,35 mm, Bacillus cereus 10,26±2,86 mm, dan Pseudomonas aeruginosa sebesar 10,13±0,96 mm. Sedangkan pada lama waktu ekstraksi terbaik pada 5 menit (T8) dengan nilai rata-rata zona bening pada bakteri Staphylococcus aureus sebesar 13,16±1,79 mm, Eschericia coli sebesar 8,22±2,35 mm, Bacillus cereus 11,2±2,86 mm, dan Pseudomonas aeruginosa sebesar10,96±0,96 mm.

Potential Analysis of Brown Sugar Industry Liquid Waste as Raw Material on Making Nata de Coco Gunawan Wijonarko; Ike Sitoresmi Mulyo Purbowati; Ali Maksum
Indonesian Journal of Food Technology Vol 2 No 1 (2023): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.ijft.2023.2.1.9105

Brown sugar industry liquid waste is a type of waste that has potential as a medium for making nata. This is because coconut sugar industry liquid waste still contains a lot of sugar as a source of nutrition for the growth of Acetobacter xylinum. In this study, a comparative analysis will be carried out to determine the feasibility of brown sugar industry liquid waste as a medium for making nata. The research was conducted for 2 months at UKM Ngudi Lestari Jaya, Kalisalak Village. Samples were taken randomly using sterile plastic bottles. Sample analysis includes viscosity, color, aroma, degree of brix and pH. Observations on viscosity, color and aroma were carried out before and after boiling. Variable measurements were carried out 3 times. The sensory properties of the samples were analyzed by descriptive qualitative. Brix degree and pH value were analyzed using SPSS version 2.1 with the independent t test method at an alpha value of 5%. The sensory and chemical properties of brown sugar industry liquid waste were compared with coconut water as a standard. The results showed that the liquid waste from the brown sugar industry had a dilute to slightly thick viscosity, light brown to brown color and normal aroma. The results of a comparative analysis showed that there was no difference in sensory properties between the liquid waste and coconut water before and after boiling. The brix degree and the pH value of brown sugar industry liquid waste were respectively 4.3% and 6.3. Meanwhile, the degree of brix and the pH value of coconut water were 5.1% and 5.6, respectively. Based on this, it can be concluded that the liquid waste of brown sugar industry has very good potential as a medium for making nata.

Title

Found 18 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 18 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 18 Documents
Search