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All Journal WARTAZOA Indonesian Bulletin of Animal and Veterinary Sciences Jurnal Pangan dan Agroindustri AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Warta IHP (Warta Industri Hasil Pertanian) Jurnal Sains dan Teknologi Pangan Pro Food Jurnal Pengabdian Pada Masyarakat TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Journal of Multidisciplinary Applied Natural Science Jurnal Teknologi Hasil Peternakan JOMPA ABDI: Jurnal Pengabdian Masyarakat Communication in Food Science and Technology TeknoKreatif: Jurnal Pengabdian kepada Masyarakat KREATIF Jurnal Pengabdian Masyarakat Sains dan Teknologi Jurnal Standardisasi Jurnal Sains dan Teknologi Pangan
Syahrizal Nasution
Institut Teknologi Sumatera
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Mechanical Engineering Physics Social Sciences Veterinary Other

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Lysozyme from Chicken Egg White as an Antibacterial Agent Harsi Dewantari Kusumaningrum; Syahrizal Nasution; E Kusumaningtyas; D N Faridah
WARTAZOA, Indonesian Bulletin of Animal and Veterinary Sciences Vol 28, No 4 (2018): December 2018
Publisher : Indonesian Center for Animal Research and Development

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (531.882 KB) | DOI: 10.14334/wartazoa.v28i4.1882

Abstract

Lysozyme is one of the constituent proteins of chicken egg white that plays an important role in a protection system during the embryo growing process. Lysozyme protection systems can be applied in food and for health. This paper aims to describe the role of egg white lysozyme which has the antibacterial activity to improve food safety and health. Mechanism and activity of lysozyme protection can be explored by understanding the structure of proteins, type of amino acids, and the sequence of amino acids. The mechanism of lysozyme antibacterial activity against Gram positive bacteria occurs through its ability to breakdown the peptidoglycan glycosidic bonds in the bacterial cell wall membrane. The antibacterial activity of lysozyme can be increased when its normal lysozyme form was denatured/hydrolyzed through modifying the lysozyme structure by heat and enzymatic treatment. Heat treatment will reveal the active site of lysozyme after denaturation, leading to the destruction of the bacterial cell wall membrane. Enzymatic treatment through hydrolysis process of hydrolysis by protease enzymes will generate antibacterial peptides, which have the ability to inhibit the growth of Gram positive bacteria and Gram negative bacteria. Antibacterial lysozyme peptides and heat treated lysozyme are dominated by hydrophobic amino acids and positively charged to facilitate interaction between lysozyme and lipopolysaccharide which coats peptidoglycan. Antibacterial lysozyme peptide can be used as an antibiotic and a safe natural preservative compared to synthetic material and can reduce the risk of destructive bacteria and pathogenic bacteria. Lysozyme peptide is potential to protect human health since it has also other activities such as inhibition of angiotensin-converting enzyme, antihypertensive, antitumor, antioxidant, and antiviral agents.
Evaluation Of Gmp And Recommendation Of Haccp At Sme Robusta Coffee In Tanggamus, Lampung Zada Agna Talitha; Khairunisa Nurdiani; Hesti Ayuningtyas Pangastuti; Ilham Marvie; Dina Fithriyani; Syahrizal Nasution
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 8 No 1 (2021)
Publisher : UNIVED Press, Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/agritepa.v8i1.1332

Abstract

Coffee was a type of beverage that widely consumed and favored by Indonesians. The level of coffee consumption in Indonesia increases every year. Lampung is one of the largest coffee producing provinces in Indonesia with Tanggamus being the 2nd highest coffee-producing district in Lampung. This has led to the growth of Small and Medium Enterprise (SME) of coffee at Tanggamus area, one of which was the processing of Robusta ground coffee. These SME produced robusta coffee to be marketed throughout Indonesia and often export to customers abroad. Therefore, SME owners must maintain the quality and quality of coffee by implementing GMP (Good Manufacturing Practices). This causes the need for evaluation of GMP at SME Tanggamus ground coffee to ensure product quality and quality as well as Yeast and Mold Plate also Total Plate Count testing to determine the level of product safety. In addition, there we also gived some recommendations for the application of the HACCP system to SME. Based on the results of observations on the application of GMP at SME Robusta Tanggamus Ground Coffee, there are 12 elements that are checked according to the requirements and there are 2 elements that should have an effort to improve. The results of YMP and TPC tests on Tanggamus robusta ground coffee products showed that the product did not contain mold, yeast, and microbes. Based on the recommendations for the application of the HACCP system, regular observations of the water used for washing coffee beans are required.
Bobot Daging Dada dan Karkas Puyuh setelah Penyembelihan, Pembekuan, dan Thawing Syahrizal Nasution; Kusmayadi Suradi; Jajang Gumilar
Jurnal Teknologi Hasil Peternakan Vol 2, No 1 (2021): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (450.612 KB) | DOI: 10.24198/jthp.v2i1.30760

Abstract

Weight is one of the important variables that need to be considered in producing carcass and meat. This study aimed to determine the weight of live quail, fresh carcass, frozen carcass, quail carcass and breast meat after thawing. The weighing was done before the slaughtering process, after becoming fresh carcass, after freezing, after thawing, and after separating the quail breast meat. Thawing loss and the total loss was measured to know the loss percentage of the weight of quail carcass. Weighing produces the weight of live quail is 248,50 ± 20,72 grams, fresh carcass weight after slaughtering is 167,50 ± 17,06 grams, frozen carcass weight after freezing is 163,85 ± 17,06 grams. Carcass weight after thawing sequentially at 6-8°C (24 hours), 24-26°C (6 hours), 22-23°C (2,5 hours), and 55°C (1 hour) amounting to 158,20 ± 19,87 grams, 165,60 ± 19,40 grams, 167,80 ± 12,40 grams, 157,20 ± 19,84 grams, and quail meat sequentially 50,20 ± 6,26 grams, 52,60 ± 6,31 grams, 53,20 ± 3,70 grams, 49,80 ± 6,22 grams. The weight percentage of carcass inversely proportional to thawing loss and total loss produced.  The results showed that carcass weight decreased after cutting, freezing, and thawing. The heaviest weight of quail meat and carcass and the lowest total loss of carcass were produced from thawing at a temperature of 22-23°C.
Aplikasi Teknologi Mesin Pembuatan Tusuk Bakso Ayam Bakar di Desa Karang Anyar, Lampung Timur Isnaini Rahmadi; Madi Madi; Syahrizal Nasution; Dina Fithriyani
Jurnal Pengabdian Pada Masyarakat Vol 6 No 3 (2021)
Publisher : Universitas Mathla'ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30653/002.202163.829

Abstract

APPLICATION OF MACHINE TECHNOLOGY FOR MAKING GRILLED CHICKEN MEATBALSS IN KARANG ANYAR VILLAGE, EAST LAMPUNG. The business of craftsmen for grilled chicken meatball sticks from bamboo continues to grow along with the number of meatballs stick sellers in Karang Anyar Village, East Lampung. However, the tools used to produce grilled chicken meatball skewers are still very simple and require a long time to produce grilled chicken meatball skewers with good quantity and quality. Therefore, the service team provides a solution for the application of machine technology for making grilled chicken meatball skewers that are more modern and able to increase the quantity of grilled chicken meatball skewers in a faster time. The solution offered is in the form of new technology with a mechanical pattern system that saves more energy, costs and production time. The program stages begin with service planning, implementation of service by assembling tools, applying tools to the target community, analyzing results, and evaluating the program. The results obtained from this program are the 3 in 1 grilled chicken meatball skewer which is implemented by the people of Karang Anyar Village, East Lampung, thereby increasing the quality and quantity of the grilled chicken meatball sticks produced. This program was also published on two social media. It is hoped that in the future this program can continue to apply the technology of grilled chicken meatball skewers in various potential communities.
Penyusunan Informasi Nilai Gizi pada Kemasan Keripik Buah di UMKM Darsa berdasarkan Peraturan BPOM Syahrizal Nasution; Isnaini Rahmadi; Dea Tio Mareta; Lasuardi Permana; Ilham Marvie; Samsu Udayana Nurdin
Warta Industri Hasil Pertanian Vol 39, No 2 (2022)
Publisher : Balai Besar Standardisasi dan Pelayanan Jasa Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/wartaihp.v39i2.7122

Abstract

Tujuan penelitian ini yaitu mendapatkan informasi nilai gizi (ING) keripik pisang dan nangka sehingga dapat dicantumkan dalam kemasan produk UMKM Darsa dan memenuhi kewajiban pada peraturan BPOM. Metode dilakukan berdasarkan peraturan BPOM no. 16 tahun 2020. ING dinyatakan per takaran saji dan dicantumkan dalam tabel. Jenis & jumlah gizi, persentase angka kecukupan gizi (AKG), serta catatan AKG dituliskan dalam tabel ING. Persentase AKG dihitung dari acuan label gizi (ALG). Hasil penelitian menunjukkan bahwa ING keripik pisang (takaran saji 25 g, 4 sajian per kemasan) memiliki energi total 140 kkal, protein 1 g (1% AKG), karbohidrat total 16 g (5% AKG), lemak jenuh 6 g (29% AKG), lemak total 8 g (12% AKG), gula 0 g, dan garam 150 mg (10% AKG). Adapun ING keripik nangka (takaran saji 25 g, 4 sajian per kemasan) memiliki energi total 110 Kkal, protein 1 g (2% AKG), karbohidrat total 18 g (6% AKG), lemak jenuh 3 g (16% AKG), lemak total 4 g (6% AKG), gula 13 g, dan garam 30 mg (2% AKG). ING keripik pada penelitian ini berguna untuk masyarakat dalam memilih pangan olahan sesuai dengan gizi yang dibutuhkan.
Analysis Of Total Plate Count, Contamination Of Salmonella, Staphylococcus Aureus, And Escherichia Coli Bacteria In Fish Shredded Lutfi Maulana; Syahrizal Nasution; Retno Koostati
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 9 No 2 (2022)
Publisher : UNIVED Press, Dehasen University Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/agritepa.v9i2.2924

Abstract

Catfish shredded has become one of the famous foods for many people due to it has a delicious taste and long-life storage of approximately 6-12 months in good storage condition. However, catfish shredded can still be contaminated with pathogenic bacteria that can be causing a healthy problem. Several bacteria that commonly appear in the shredded product are Salmonella, Staphylococcus aureus, and Escherichia coli thus its product need for assessing microbial contamination to ensure product safeties that will be supplied in the community. The microbial contamination assessment method in this research using Indonesian national standardization 2332.1:2015 for Escherichia coli assessment, 2332.2: 2006 for Salmonella assessment, 2332.3:2015 for total plate count assessment, and 2332.9:2015 for Staphylococcus aureus assessment. The catfish shredded sample that is used in this research was obtained from the Regional Technical Implementation Unit Application of Fishery Product Quality, Lampung. The result of the total plate count assessment on this research reported that all of the samples have a total amount of microbes lower than the maximum limit for the fish shredded product. Furthermore, the result also shows that all of the samples are negative from Salmonella, S. aureus, and Escherichia coli. According to Indonesian National Standardization number 7690.1:2013 about the standard of shredded products, all of the samples are appropriate and categorized as a safety product to consume based-on microbial contamination aspect.
PROFIL SDS-PAGE DAN AKTIVITAS LISOZIM PUTIH TELUR AYAM LOKAL TERMODIFIKASI PANAS Syahrizal Nasution; Didah Nur Faridah; Eni Kusumaningtyas; Zakiah Wulandari; Harsi Dewantari Kusumaningrum
Jurnal Pangan dan Agroindustri Vol. 9 No. 1: January 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.2021.009.01.7

Abstract

Lisozim adalah enzim hidrolase yang bisa diisolasi dari putih telur ayam. Penelitian bertujuan untuk mengkarakterisasi lisozim termodifikasi dari putih telur ayam lokal dengan SDS-PAGE dan mengukur aktivitas lisozimnya. Lisozim dari putih telur ayam Sentul terisolasi dimodifikasi dengan perlakuan panas. Lisozim dikarakterisasi dengan SDS-PAGE. Aktivitas lisozim diujikan terhadap Micrococcus lysodeikticus. Profil SDS-PAGE menunjukkan lisozim masih memunculkan sedikit ovotransferin dan ovalbumin sebelum dimodifikasi. Perlakuan 60°C tidak mengubah profil SDS-PAGE dan hasilnya mirip seperti lisozim terisolasi awal tetapi perlakuan 75°C menyebabkan ovotransferin menghilang. Setelah perlakuan 90°C, selain ovotransverin menghilang, protein baru muncul yang diduga lisozim berbentuk dimer. Profil SDS-PAGE lisozim termodifikasi menjelaskan lisozim tetap mempertahankan aktivitasnya walaupun terjadi perubahan profil lisozim.
Effect of Salt Concentration and Fermentation Time In The Development of Anchovy (Stolephorus Sp) Bekasam as Tempura Raw Material Ririn Margiati; Ilham Marvie; Syahrizal Nasution
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 11 No 1 (2024)
Publisher : UNIVED Press, Dehasen University Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/agritepa.v11i1.4829

Abstract

Purpose: This study aimed to analyze the effect of salt concentration and fermentation time on the chemical characteristics and lactic acid bacteria of anchovy bekasam, and the sensory evaluation of anchovy bekasam as a raw material for tempura. Methodology: The tests conducted included water content (thermogravimetry), pH (pH meter), fat content (soxhlet), bacterial count (TPC), and sensory evaluation (hedonic). The study used a Randomized Complete Block Design (RCBD) with two factors: salt concentration (15% and 20%) and fermentation time (4 days and 7 days).Results: The results indicated that both salt concentration and fermentation time significantly affected the water content, pH, and total lactic acid bacteria. The fat content was not significantly affected by the two factors but showed a decrease. Findings: Variations in salt concentration and fermentation time influenced the panelists' sensory preferences for color, aroma, taste, texture, and overall acceptability. The highest overall liking score was achieved by the sample with 15% salt concentration and 7 days of fermentation (K1L2). Novelty: This research provides insight into the optimal conditions for producing anchovy bekasam with desirable chemical and sensory properties, specifically for its use as a raw material for tempura. Originality: The study highlights the impact of different salt concentrations and fermentation times on both the chemical and sensory characteristics of bekasam, offering new information on improving its production process. Conclusions: The sample with 15% salt concentration and 7 days fermentation time yielded the most favorable results in terms of both chemical characteristics and sensory evaluation. Paper Type: Experimental Research Article Keywords: Bekasam; fish; fermentation; salt; tempura
Study of Pineapple Juice Addition Towards Physicochemical Characteristics and Consumer Acceptability of Soyghurt Nur Phi Lintang Kamulyan Sulityo; Masayu Nur Ulfa; Syahrizal Nasution
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 11 No 1 (2024)
Publisher : UNIVED Press, Dehasen University Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/agritepa.v11i1.5524

Abstract

Purpose: This study aims to analyze the effect of adding pineapple juice at different concentrations on the viscosity, total solids, total dissolved solids, color, and consumer acceptance of soygurt. Methodology: A Completely Randomized Design (CRD) was used in this study, with the independent variable being the variation in the concentration of added pineapple juice (0%, 5%, 10%, 15%). Results: The results show that viscosity, total solids, total dissolved solids, and color are significantly influenced by the addition of pineapple juice. Findings: The consumer acceptance test indicated that the treatment with 10% pineapple juice had the best organoleptic value and was well accepted by consumers, with an average score of 4.11. Novelty: This research explores the enhancement of soygurt by adding pineapple juice, a novel approach to improving its taste and consumer appeal. Originality: The study provides a detailed analysis of the physicochemical and sensory characteristics of soygurt enhanced with pineapple juice. Conclusions: Adding pineapple juice to soygurt significantly improves its viscosity, total solids, total dissolved solids, and color, with 10% being the most favorable concentration for consumer acceptance. Type of Paper: Empirical Research Article
Pengembangan Produk Nugget Bekasam Sebagai Pengembangan Produk Unggulan Daerah Lampung Marvie, Ilham; Nasution, Syahrizal; Syafitri, Yosi; Ulfa, Masayu Nur; Manurung, Surya Christien; Putri, Diana Rizkia; Yulistin, Rahmi; Yatima, Yatima; Margiati, Ririn; Purba, Noviana Christy Grace
TeknoKreatif: Jurnal Pengabdian kepada Masyarakat Vol 4 No 1 (2024): TEKNOKREATIF : Jurnal Pengabdian kepada Masyarakat Volume 4 No 1
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M), Institut Teknologi Sumatera, Lampung, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/teknokreatif.v4i1.1667

Abstract

Bekasam merupakan salah satu produk fermentasi yang umumnya menggunakan ikan air tawar, melalui proses penggaraman serta pemberian sumber karbohidrat berupa nasi yang akan dimanfaatkan oleh bakteri asam laktat Lactobacillus sebagai bakteri utama dalam proses fermentasi alami. Hingga saat ini bekasam masih kurang digemari oleh masyarakat. Hal ini dikarenakan bekasam memiliki aroma amis yang kuat setelah fermentasi dan warna yang kurang menarik. Oleh karena itu diperlukan innovasi produk lanjutan dari bekasam yang dapat mengatasi bau amis dan meningkatkan warna agar lebih menarik misalnya mengolah bekasam menjadi nugget. Kegatan pengabdian kepada Masyarakat ini bertujuan untuk mengembangkan produk olahan bekasam. Metode yang digunakan dalam kegiatan pengabdian masyarakat diantaranya pelatihan, demonstrasi proses produk olahan nugget bekasam, dan pengujian respon masyarakat. Pelaksanaan pelatihan pengembangan produk nugget bekassam dilaksanakan di Coffee and Resto Cikwo, Bandar Lampung yang diikuti oleh mitra dan pekerja restoran. Alur pelaksanaan pengabdian masyarakat terdiri dari tahap persiapan, tahap pelaksanaan dan pengujian respon masyarkaat terhadap produk nugget bekasam. Berdasarkan hasil uji hedonik, masyarakat dinilai dapat menerima produk nugget bekasam dan cenderung lebih menyukai nugget bekasam dibandingkan bekasam tradisional pada parameter tekstur dan rasa.
Co-Authors Adinda Kusuma Ramadhanti Anisa Saputri Anisah, Nadya Atri Sri Ulandari Auli, Wini Nur D N Faridah Dea Tio Mareta Dea Tio Mareta Dina Fithriyani Dina Fithriyani Dina Fithriyani Ditaria Al Hasanah E Kusumaningtyas Eni Kusumaningtyas Fadilla, Finna Fathin Fajriani, Rahmatul Faridah, D N Grace Sihombing Harmiansyah Harsi D. Kusumaningrum Hesti Ayuningtyas Pangastuti Ihsanti Dwi Rahayu Ilham Marvie Isnaini Rahmadi Jajang Gumilar Khairunisa Nurdiani Kusmayadi Suradi Kusumaningtyas, E Lasuardi Permana Lianti, Lita Lita Lianti Lita Lianti Lubis, Laura Indah Thesalonica Lutfi Maulana Madi Madi Manurung, Surya Christien Margiati, Ririn Masayu Nur Ulfa Muhammad Rizky Ramanda Nina Lutfia Munawaroh Nur Phi Lintang Kamulyan Sulityo Pangastuti, Hesti Ayuningtyas Purba, Noviana Christy Grace Putri, Diana Rizkia Rahmadi, Isnaini Rajab Amran, Fajri Ramadhanti, Annisa Nandha Ramanda, Muhammad Rizky Retno Koostati Ririn Margiati Risdiana, Chinta Rudi Setiawan Samsu Udayana Nurdin Samsu Udayana Nurdin Sari, Anjelin Novita Simanullang, Gayatri Wahyuningtyas, Amalia Winni Nur Auli Yatima, Yatima Yosi Syafitri Yulistin, Rahmi Zada Agna Talitha Zada Agna Talitha Zakiah Wulandari