Article Per Year (5 Year)
p-Index From 2020 - 2025
2.461
P-Index
This Author published in this journals
All Journal Jurnal Keteknikan Pertanian Agrointek Jurnal Sosioteknologi Jurnal Ilmiah Pangabdhi Jurnal Gizi dan Pangan Soedirman (JGPS) Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Journal of Agricultural and Biosystem Engineering Research Indonesian Journal of Food Technology Dharmahita: Journal of Community Service and Development Jurnal Agroindustri Terapan Indonesia
Ali Maksum
Universitas Jenderal Soedirman
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Control & Systems Engineering Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Other

Published : 18 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 18 Documents
Search

 1   2 
Pengaruh variasi konsentrasi pelarut, waktu, dan suhu destilasi terhadap total fenol ekstrak daun sereh wangi (Cymbopogon winterianus Jowwit) Ike Sitoresmi Mulyo Purbowati; Ali Maksum; Gunawan Wijonarko
AGROINTEK Vol 17, No 3 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i3.15204

Abstract

The citronella plant (Cymbopogon winterianus Jowwit) has been known to have phenolic compounds that have the potential as antioxidants. The more phenolic compounds extracted, the better the quality of the extract obtained. To obtain maximum total phenol levels, extraction treatment was carried out with variations in time, temperature, and solvent concentration to extract fragrant Citronella leaves. This study aimed to determine the right time, temperature, and solvent concentration to obtain citronella extract with maximum total phenol content. Extraction was carried out by water distillation technique using ethanol solvent with concentration variations of 40%, 50%, 60%, 70%, 80%, and 90% with time variations of 2 hours, 4 hours, 6 hours, 8 hours, 10 hours, and temperature variations extraction, namely 50, 60, 70, and 80oC, The total phenol content of citronella extract was analyzed using a UV-VIS spectrophotometer based on the reduction reaction of the Folin-Ciocalteu reagent. The results showed that the extract with the highest total phenol content was 7.075 with a time of 4 hours, a temperature of 80 C, and using a solvent concentration of 90%. Characteristics produced from citronella extract with the highest phenol content, namely total flavonoids at 41.75 mgQE/g, antioxidant activity at 11.242 ppm, antibacterial activity at E. coli is 10.2 mm and in S. aureus is 12.7 mm. This research is expected to have an impact on the exploration of the extraction of bioactive compounds in citronella plants.
Optimasi Ekstraksi Fikobiliprotein Rumput Laut Gracilaria salicornia Sebagai Sumber Antioksidan Alami maksum, ali; purbowati, ike sitoresmi mulyo; prasetyo, kunandar; hidayat, hety handayani; furqon, furqon; anggriawan, Riyan; Dewi, Rifani Ajeng Kartika
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 19, No 2 (2024): Desember 2024
Publisher : Politeknik - Ahli Usaha Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v19i2.992

Abstract

Rumput laut berdasarkan pigmen warna dapat dikelompolkkan menjadi tiga yaitu chlorophyta, phaeophyta dan rhodophyta. Rumput laut Gracilaria Salicornia merupakam golongan rhodophyta yang mengandung berbagai senyawa aktif seperti pigmen dan antioksidan. Salah satu senyawa bioaktif yang berpotensi menjadi sumber antioksidan alami adalah fikobiliprotein yang terkandung pada rumput laut Gracilaria Salicornia. Permasalahan yang dihadapi adalah belum optimalnya proses ekstraksi fikobiliprotein yang terkandung dalam rumput laut Gracilaria Salicornia. Tujuan penelitian ini adalah melakukan proses optimasi, mendapatkan formula optimum dan mendapatkan karakteristik fisikokimia hasil ekstraksi fikobiliprotein Gracilaria salicornia dengan metode Freeze Thaw menggunakan Response Surface Methodology (RSM). Hasil penelitian ini menunjukkan bahwa kondisi optimum ekstraksi diperoleh pada penambahan pelarut aquades 55,737 ml, lama freezing 172,114 menit dan lama thawing 90,120 menit. Hasil prediksi kadar fikobiliprotein berdasarkan proses optomasi sebesar 54,507 µg/ml, sedangkan hasil validasi diperoleh sebesar 49,794 µg/ml yang sesuai dengan rentang prediksi modelnya. Karakteristik ekstrak fikobiliprotein berdasarkan hasil validasi mengandung fikobiliprotein sebesar 49,794 µg/ml; kadar protein 46,67%; total fenol 465,76 µg GAE/g; aktivitas antioksidan 8,40%; warna L* (20,20), a* (-1,93), b* (6,71).ABSTRACTSeaweed based on color pigments can be grouped into three, namely chlorophyta, phaeophyta and rhodophyta. Gracilaria Salicornia seaweed is a group of rhodophyta that contains various active compounds such as pigments and antioxidants. One of the bioactive compounds that has the potential to be a source of natural antioxidants is phycobiliprotein contained in Gracilaria salicornia seaweed. The problem faced is the less than optimal extraction process of phycobiliprotein contained in Gracilaria salicornia seaweed. The purpose of this study was to carry out the optimization process, obtain the optimum formula and obtain the physicochemical characteristics of the extraction results of Gracilaria salicornia phycobiliprotein with the Freeze Thaw method using Response Surface Methodology (RSM). The results of this study indicate that the optimum extraction conditions were obtained by adding 55.737 ml of aquadest solvent, freezing time 172.114 minutes and thawing time 90.120 minutes. The predicted results of phycobiliprotein levels based on the optimization process were 54.507 µg/ml, while the validation results were 49.794 µg/ml which was in accordance with the model prediction range. The characteristics of the phycobiliprotein extract based on the validation results contained phycobiliprotein of 49.794 µg/ml; protein content 46.67%; total phenol 465.76 µg GAE/g; antioxidant activity 8.40%; color L* (20.20), a* (-1.93), b* (6.71).
Technology Transfer and Good Manufacturing Practices for Robusta Coffee as a Leading Product of Educational Tourism in Wonodadi Village, Buayan District Maksum, Ali; Purbowati, Ike Sitoresmi Mulyo; Wijonarko, Gunawan
Dharmahita: Journal of Community Service and Development Dharmahita Vol 1, No 2, 2024
Publisher : LP2M UIN K.H. Abdurrahman Wahid Pekalongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.28918/dharmahita.v1i2.8898

Abstract

Forest Farmer Group/ Kelompok Tani Hutan (KTH) Tani Jaya located at RT 03 RW02 Blok Blanakan, Wonodadi Village, Buayan District, Kebumen Regency, Central Java. This KTH manages a coffee plantation with Robusta coffee under a pine forest of 7 hectares. Currently, the coffee production of KTH Tani Jaya is 1000 kg/year and is sold exclusively to the local market in Kebumen Regency. The coffee products of KTH Tani Jaya currently do not meet the quality and food safety standards. The products produced are often inconsistent, for example, the roasting results are sometimes too burnt. The solution that can be used is the implementation of Good Manufacturing Practices (GMP). The method used is training and guidance through pre and post-tests. The results of the pre-test showed that the knowledge and basic knowledge of farmers about GMP was still limited, with a low average score in the areas of raw material control and documentation. After intensive training and guidance, the post-test results showed that participants had a significantly improved understanding of GMP, especially with regard to the control and documentation of raw materials.
Studi Kasus Analisis Kelayakan Usaha Roti Skala Usaha Kecil dan Menengah Toko XYZ di Kabupaten Banyumas: Case Study Feasibility Analysis Of Small To Medium Scale Bread Business XYZ Store In Banyumas District Ali Maksum; Ike Sitoresmi Mulyo Purbowati; Renata Kansa Madyasari; Afizza Audia Febriani; Oxa Uniafaf Khayatur Rochmah; Fhika Dyan Kartika
Jurnal Agroindustri Terapan Indonesia Vol. 1 No. 2 (2024): January 2024
Publisher : Department of  Agriculture, Subang State Polytechnic, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31962/jati.v1i2.164

Abstract

Tujuan dilakukannya penelitian ini untuk mengetahui kelayakan usaha pada rencana pengembangan bisnis makanan. Obyek dalam wawancara adalah langsung kepada pemilik usaha bisnis makanannya. Aspek keuangan dianalisis menggunakan metode Net Present Value (NPV), Internal rate of return (IRR), Payback period (PP), dan metode Profitability index (PI). Hasil analisis keuangan dari metode Net Present Value (NPV) menunjukkan dana tunai yang berhasil didapatkan selama 5 tahun berjalannya usaha dinilai pada keadaan sekarang dengan nilai positif pada akhir tahun ke 5 sebesar Rp 38.673.239,36, metode Internal Rate of return (IRR) menunjukkan kemampuan dari usaha perusahaan untuk memberikan nilai return/deviden rata-rata tahunan sebesar 60%, metode Payback Periode (PP) menunjukkan kemampuan perusahaan untuk mengembalikan seluruh biaya investasi adalah 1,45 bulan, dan metode Profitability Index 1,27. Berdasarkan hasil analisis dari aspek keuangan menunjukkan semua kriteria kelayakan UKM Toko roti XYZ yang berada di Jalan Raya Karanggintung, Kecamatan Sumbang, Kabupaten Banyumas, Jawa Tengah secara finansial sudah terpenuhi, sehingga pengembangan usaha layak dilaksanakan dengan kondisi yang masih normal. Kata kunci: IRR, Kelayakan usaha, NPV, PI, PP
Evaluasi karakteristik gula kelapa cair dengan variasi penggunaan laru dan penambahan ekstrak rosela Ike Sitoresmi Mulyo Purbowati; Gunawan Wijonarko; Ali Maksum
AGROINTEK Vol 18, No 3 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i3.15168

Abstract

Coconut sugar is a food ingredient made from coconut juice. Nira is easily damaged due to microbial contamination. The destruction of sap can be prevented by the use of laru and variations of rosella constituencies.  This study aims to examine the effect of the use of laru on the quality of sap and liquid coconut sugar, the effect of variations in the addition of rosella extract on the quality of liquid coconut sugar, and the influence of the combination of variations in the use of laru and the addition of rosella extract on the quality of liquid coconut sugar. This study used experimental methods with a Complete Randomized Design (RAL). The factor studied was the use of nira preservatives: Non Laru and Laru.  The second factor is the variation in the concentration of added rosella extract which is 0; 5; 10; 15 %.   The variables observed were pH, Brix, reduction sugar, moisture content, viscosity, colour, aroma, taste, preferences, texture and flavour. The use of laru affects the pH, reduction of sugar, colour, aroma, taste, preferences, texture and flavour of liquid coconut sugar. The higher the concentration of rosella extract administered will lead to a decrease in pH, ̊Brix, viscosity and an increase in moisture content. The higher the concentration of rosella added to liquid coconut sugar, the browner the colour of liquid coconut sugar will be, the distinctive aroma will be mushier, the sweetness is slightly reduced, the level of liking decreases, and the texture is as good as diluted and the flavour of liquid coconut sugar also decreases.
Time Study Analysis on Rice Milling Process at Rice Milling Unit (RMU) “Teaching Industry” Unsoed Dian Novitasari; Aprilina, Mutiara Selli; Masrukhi; Maksum, Ali; Ritonga, Abdul Mukhlis; Situmorang, Sawitania Christiany Dwi Utami Boru
Jurnal Keteknikan Pertanian Vol. 13 No. 2 (2025): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.013.2.211-226

Abstract

Rice is a major food crop in Indonesia that requires special attention in the milling process to ensure working time efficiency. This study aimed to identify the division of work elements in the rice milling process, determine the standard time used by operators, and provide recommendations for improving the work system in the Unsoed “Teaching Industry”. Data was collected by measuring the time of each work element in the rice milling process using a stopwatch. The work elements were divided into two groups: rice milling and rice packaging elements. The analysis methods included data adequacy and uniformity tests, as well as calculations of the normal time and standard time. The results of the analysis showed that the standard time for the rice milling process was 5,920.55 seconds per 100 kg of rice, while the standard time for the rice packaging process reached 27,549.81 seconds per 100 kg of rice. The time required was still relatively long compared to previous studies; therefore, several improvements were recommended, including eliminating unnecessary work elements, thoroughly maintaining the tools in the RMU, and placing a bucket in the outlet hole when changing sacks to reduce the time to collect scattered rice. In addition, the elements of rice sorting can be eliminated in the rice packaging process. Other recommendations include improving the working environment by encouraging workers to wear masks during rice milling.
Alih Teknologi Diversifikasi Berbasis Nanas sebagai Produk Unggulan Desa Karangjengkol dan Rintisan Ekowisata Kawasan Hutan dengan Tujuan Khusus (KHDTK) Purbowati, Ike Sitoresmi Mulyo; Maksum, Ali; Wijonarko, Gunawan
Jurnal Ilmiah Pangabdhi Vol 11, No 1: April, 2025
Publisher : LPPM Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/pangabdhi.v11i1.27954

Abstract

The productivity of pineapple in Karangjengkol Village, Purbalingga Regency is 110 million/Ha/year. Based on the situation analysis, currently pineapple sales use the slashing system and the existing processed products are jam, jam and pineapple dodol with low quality. As a result, the price obtained is low and the shelf life of pineapple and its processed products is relatively short, which is 3 days for fresh pineapple and 14 days for its processed products. The objectives of this community service are: 1) To find out the understanding and implementation of pineapple dodol and instant powder processing techniques. 2) To find out the level of mastery of target group members regarding simple post-harvest technology, namely grading, coating harvest wounds with rosella antimicrobial bioactive compounds. After the technology transfer, the increase in the number of people who know the proper and correct processing methods regarding dodol, instant powder and grading increased, respectively: 17%, 22% and 34%. Grading and rinsing wounds with rosella extract disinfectant can prevent contaminants and extend the shelf life of fresh pineapple. In the manufacture of instant powder, stirring after caramelization and stopping the heat source must be done quickly and without pause until small crystals are formed. In the processing of dodol, the right stirring and temperature affect the quality attributes of the resulting dodol.
ANALISIS KELAYAKAN USAHA MIKRO KECIL MENENGAH WARUNG MAKAN "XYZ" DI SEKITAR UNIVERSITAS JENDERAL SOEDIRMAN Maksum, Ali; Ayushita, Teenaya Deo; Sabrina, Mitaa Nur; Yuliana, Felinda Eka; Wichaksono, Thiery Mahdi; Hafsah, Nafiah Alina
Journal of Agricultural and Biosystem Engineering Research Vol 6 No 1 (2025): Journal of Agricultural and Biosystem Engineering Research: Regular Issue
Publisher : Program Studi Teknik Pertanian, Fakultas Pertanian, Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jaber.2025.6.1.15888

Abstract

Warung makan sederhana di Kecamatan Purwokerto tidak hanya menjadi solusi praktis bagi masyarakat terutama mahasiswa untuk memenuhi kebutuhan sehari-hari, tetapi juga memainkan peran strategis sebagai penggerak ekonomi lokal dalam kategori usaha mikro, kecil, dan menengah (UMKM). Penelitian ini berfokus pada analisis kelayakan usaha Warung Makan “XYZ”, sebuah UMKM yang beroperasi di Jl. H. Madrani, Brubahan, Grendeng, Kec. Purwokerto Utara, Kabupaten Banyumas, Jawa Tengah. Dengan pendekatan kualitatif, data diperoleh melalui wawancara, observasi partisipatif, dan analisis dokumen. Aspek yang dianalisis mencakup teknik produksi, pasar dan pemasaran, serta keuangan. Hasil analisis menunjukkan bahwa warung makan ini memiliki prospek yang menjanjikan berkat lokasi strategis, harga terjangkau, dan potensi pasar yang baik. Berdasarkan metode keuangan seperti Net Present Value (NPV), Internal Rate of Return (IRR), Profitability Index (PI), dan Payback Period (PP), usaha ini terbukti layak untuk dijalankan. Saran yang diberikan adalah pengelolaan persediaan yang lebih baik, menjaga kualitas makanan, serta inovasi pada menu untuk menarik pelanggan.
Co-Authors Afizza Audia Febriani Anggriawan, Riyan Aprilina, Mutiara Selli Ayushita, Teenaya Deo Dewi, Rifani Ajeng Kartika Dian Novitasari Fhika Dyan Kartika Furqon Furqon, Furqon Gunawan Wijonarko Gunawan Wijonarko Gunawan Wijonarko Gunawan Wijonarko Gunawan Wijonarko Hafsah, Nafiah Alina Hety Handayani Hidayat Ike Sitoresmi mulyo Purbowati Masrukhi Mela, Ervina Nurul Fadhillah Oxa Uniafaf Khayatur Rochmah Prasetyo, Kunandar purbowati, ike sitoresmi mulyo Renata Kansa Madyasari Ritonga, Abdul Mukhlis Riyan Anggriawan Sabrina, Mitaa Nur Sawitania Christiany Dwi Utami Boru Situmorang Tatang Widjojoko Tri Yanto Wichaksono, Thiery Mahdi Yuliana, Felinda Eka