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All Journal Jurnal Keteknikan Pertanian Pro Food JURNAL ILMIAH PETERNAKAN TERPADU Serambi Journal of Agricultural Technology Jurnal Teknologi Pengolahan Pertanian Teknologi dan Industri Pertanian Indonesia Abdi Wina : Jurnal Pengabdian Kepada Masyarakat Universitas Kristen Wira Wacana Sumba
Suci Rahmi
Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Teuku Umar
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Earth & Planetary Sciences Education Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences Veterinary Other

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ANALISIS SENSORI DAN AKTIVITAS ANTIOKSIDAN MENGGUNAKAN METODE DPPH PADA CAMPURAN BAWANG PUTIH, JAHE, LEMON DAN MADU SEBAGAI SUPLEMEN HERBAL: Sensory Analysis and Antioxidant Activity Using DPPH Method in Garlic, Ginger, Lemon and Honey Mixes as an Herbal Supplement Suci Rahmi; Hasanuddin Husin
Pro Food Vol. 6 No. 1 (2020): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (430.849 KB) | DOI: 10.29303/profood.v6i1.129

Abstract

ABSTRACT Herbal supplements are one of the products that are taken from outside the body derived from a mixture of herbal plant ingredients have antioxidant activity to prevent the presence of free radicals in the body. Testing natural antioxidant activity in herbal supplement products using the DPPH method (1,1-diphenyl-2-picrylhyrazil). Measurement of UV-Visible spectrophotometry absorbance with DPPH absorbance value at a wavelength of 517 nm. Sensory analysis using a hedonic test at the panelist preference level, using four attribute parameters namely taste, aroma, color and overall acceptance. Results Tests of antioxidant activity in herbal supplement products on various combination techniques and concentrations of garlic, ginger, local lemons and honey, resulting in the reduction of DPPH which is characterized by a reduction in the intensity of the color from purple to fade to yellow. Antioxidant testing obtained IC50 values ​​from all herbal supplement samples from various treatment techniques and concentrations showed IC50 values ​​less than 50 found in the treatment of chopped engineering materials, concentration 1 (K1) of 23.97%. While concentrations of 2 (k2) and 3 (k3) as well as in various combination techniques and other concentrations indicate that IC50 values ​​range from 50 ppm to 100 ppm. This shows that herbal supplements have very strong antioxidants (IC50 value <50) found in the treatment of ingredients with chopped techniques with the lowest concentration. whereas herbal supplements with treatment techniques and other concentrations have a strong antioxidant value of IC50 (50-100). The results of sensory analysis indicate that the average panelist had a preference level for herbal supplement products with chopping and extraction treatment techniques. Keywords: Antioxidant, DPPH, Herbal supplements, IC50 ABSTRAK Suplemen herbal merupakan salah satu produk yang menjadi asupan dari luar tubuh yang berasal dari hasil campuran bahan tanaman herbal yang mempunyai aktivitas antioksidan tinggi untuk mencegah adanya radikal bebas dalam tubuh. Pengujian aktivitas antioksidan alami pada produk suplemen herbal menggunakan metode DPPH (1,1-diphenyl-2-picrylhyrazil). Pengukuran absorbansi secara spektrofotometri-UV Visibel dengan Nilai absorbansi DPPH pada panjang gelombang 517 nm. Analisis sensori dengan menggunakan uji hedonik pada tingkat kesukaan panelis, menggunakan empat parameter atribut yaitu rasa, aroma, warna dan penerimaan keseluruhan. Hasil Pengujian aktivitas antioksidan dalam produk suplemen herbal pada berbagai teknik kombinasi dan konsentrasi bawang putih, jahe, lemon lokal dan madu, menghasilkan peredaman DPPH yang ditandai dengan berkurangnya intensitas warna ungu menjadi pudar sampai kekuningan. Pengujian Antioksidan didapatkan Nilai IC50 dari seluruh sampel suplemen herbal dari berbagai teknik perlakuan dan konsentrasi menunjukkan nilai IC50 kurang dari 50 terdapat pada perlakuan bahan teknik rajangan, konsentrasi 1 (K1) sebesar 23,97 %. Sementara konsentrasi 2 (k2) dan 3 (k3) serta pada berbagai teknik kombinasi dan konsentrasi lainnya menunjukan bahwa nilai IC50 berkisar 50 ppm - 100 ppm. Hal ini menunjukkan bahwa suplemen herbal memiliki antioksidan yang sangat kuat (nilai IC50 <50) terdapat pada perlakuan bahan dengan teknik rajangan dengan konsentrasi yang paling rendah, sedangkan suplemen herbal dengan teknik perlakuan dan konsentrasi lain memiliki nilai antioksidan kuat IC50 (50-100) ppm. Hasil analisis sensori menunjukan bahwa rata-rata panelis memiliki tingkat kesukaan pada produk suplemen herbal dengan teknik perlakuan rajangan dan perlakuan sari. Kata kunci: Antioksidan, DPPH, IC50, Sensori, Suplemen Herbal.
Pendugaan Umur Simpan Benih Kedelai Menggunakan Metode Accelerated Shelf-life Testing (ASLT) Suci Rahmi; Usman Ahmad; Dyah Wulandani
Jurnal Keteknikan Pertanian Vol. 4 No. 1 (2016): JURNAL KETEKNIKAN PERTANIAN
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1124.108 KB) | DOI: 10.19028/jtep.04.1.%p

Abstract

AbstractThe aim of this study is to estimate the shelf-life of soybean seed using Accelerated Shelf-life Testing (ASLT) model. Seed germination was used as parameter to predict the shelf-life of soybean seed. ASLT method was performed using five different temperature treatments 35oC, 40oC, 45oC, 50oC, and 55oCrespectively with 80 % Relative Humidity (RH). Another parameter measured in identifying decrease of soybean seed quality was moisture content. The results showed that moisture content of soybean seed during storage at all temperatures was increased. On the other hand, the seed germination decreasedduring period of accelerated storage. Based on data from decreasing soybean seed germination, the estimated shelf-life of seeds stored at room temperature of 25oC was 431 days or 14.3 months and 160 days or 5.3 months when stored on 300C.AbstrakTujuan penelitian ini adalah untuk menduga umur simpan benih kedelai dengan menggunakan model Accelerated Shelf-life Testing (ASLT Daya kecambah digunakan sebagai parameter untuk memprediksi umur simpan benih kedelai. Metode ASLT dilakukan dengan menggunakan lima perlakuan suhu yang berbeda yaitu 35oC, 40oC, 45oC, 50oC, dan 55oC dengan kelembaban relatif (RH) sebesar 80%. Parameter lainyang diamati dalam mengidentifikasi kualitas benih kedelai adalah kadar air. Hasil penelitian menunjukkan bahwa kadar air benih kedelai pada semua perlakuan suhu, meningkat selama penyimpanan. Sedangkan persentase daya kecambah menurun selama periode penyimpanan dipercepat. Berdasarkan data dari penurunan perkecambahan biji kedelai, hasil pendugaan umur simpan benih yang disimpan pada suhukamar 25oC adalah 431 hari atau 14.3 bulan dan 160 hari atau 5.3 bulan bila disimpan pada suhu 30oC.
Kajian Pembuatan Kelapa Parut Kering (Desiccated Coconut) Di PT. Rejeki Bersamah, Kabupaten Simeulue Suci Rahmi; Safrizal Safrizal; Yusmanizar Yusmanizar; Desi Susanti
Jurnal Teknologi Pengolahan Pertanian Vol 3, No 2 (2021): Jurnal Teknologi Pengolahan Pertanian
Publisher : Universitas Teuku Umar

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Abstract

Dessicated coconut is a product that is processed from the flesh of old and fresh coconuts without the epidermis. The manufacture of dry grated coconut, there are several stages including the removal of coir, coconut shell, release of testa, washing, boiling, grating, drying, sifting, and packaging. The method used in this research is a study of processing processes, calculation of mass balance flow, yield, and measurement of the moisture content of dry grated coconut. Processing of dry grated coconut using coconut as raw material as much as 15,000 Kg/process at PT. Rejeki Bersamah The dry grated coconut produced is 2000 kg/process. The average yield of dry grated coconut produced ranged from 46-100% with an overall average yield of 13.3%. The water content of each processing of dry grated coconut produced by PT. Rejeki Bersamah, the average ranged from 1.3% - 69.66 %. The water content obtained from dry grated coconut at PT. Rejeki Bersamah of 1.3%. This percentage indicates that dry grated coconut meets quality standards.Keywords: Dry Grated Coconut, Mass Balance, Moisture Content, PT. Rejeki Bersamah. 
Pengaruh Komposisi Substrat dan Lama Fermentasi oleh Trichoderma Harzianum Terhadap Aktivitas Enzim Selulase dari Campuran Tongkol Jagung dan Blondo Desi Susanti; Suci Rahmi
Jurnal Teknologi Pengolahan Pertanian Vol 2, No 1 (2020): Jurnal Teknologi Pengolahan Pertanian
Publisher : Universitas Teuku Umar

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Abstract

ABSTRAKTongkol jagung merupakan bahan yang cukup potensial dimanfaatkan sebagai substrat sumber energi dalam memproduksi enzim selulase melalui proses fermentasi. Hal ini dapat dilihat dari  kandungan nilai gizi tongkol jangung sebagai berikut : 391 gr selulosa, 421 gr hemiselulosa, 91 gr lignin, dan 17 gr protein. Namun demikian selulosa dan hemiselulosa pada tongkol jagung belum optimal kerjanya dalam menginduksi produksi enzim selulase, karena rendahnya kandungan nitrogen sebagai pendukung pertumbuhan kapang. Blondo merupakan salah satu bahan yang dapat dijadikan sebagai substrat sumber nitrogen dalam medium fermentasi, karena kaya akan kandungan protein kasar sebanyak 24.22%. Penelitian ini bertujuan untuk mengetahui pengaruh komposisi substrat (tepung tongkol jagung (TTJ) dan blondo (B) dan lama fermentasi oleh Trichoderma Harzianum dalam memproduksi enzim selulase. Bahan utama yang digunakan dalam penelitian ini adalah tepung tongkol jagung, Blondo, PDA, isolat Trichoderma Harzianum, Reagen Nelson I dan Nelson II dan Fosfomolibdat. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola Faktorial 3 x 3 dengan 3 ulangan. Perlakuan yang diberikan yaitu komposisi substrat campuran tepung tongkol jangung (TTJ) dan blondo (B) dengan perlakuan B1 (80% TTJ+ 20% B), B2 (70% TTJ+ 30% B) dan B3 (60% TTJ+40% B) dan lama fermentasi (C) dengan perlakuan C1 (5 Hari), C2 (7 hari) dan C3 (9 hari). Data hasil penelitian dianalisis dengan menggunakan analisis ragam (ANOVA) dengan taraf signifikasi 5%. Variable yang diamati adalah aktivitas enzim selulase. Hasil penelitian menunjukkan bahwa perlakuan komposisi substrat 70% tongkol jagung dan 30% blondo dengan lama fermentasi 7 hari berpengaruh nyata (P<0.05) terhadap aktivitas enzim selulase.Kata Kunci : Tongkol jagung, blondo, Trichoderma harzianum, aktivitas enzim selulase
PENENTUAN KONDISI OPTIMUM PRODUKSI ENZIM KERATINASE OLEH Actinobacillus spp. MENGGUNAKAN TEPUNG BULU AYAM SEBAGAI SUBSTRAT PADA FERMENTASI MEDIA CAIR Desi Susanti; Suci Rahmi
Jurnal Teknologi Pengolahan Pertanian Vol 3, No 1 (2021): Jurnal Teknologi Pengolahan Pertanian
Publisher : Universitas Teuku Umar

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Abstract

Keratinase enzyme is a monomeric enzyme, this enzyme can hydrolyze keratin protein found in chicken feathers. It is estimated that about 90% of the protein contained in chicken feathers is keratin protein, this protein is difficult to digest because of the strong disulfide cross-links and other bonds. Biological processing of chicken feather flour with enzyme treatment produced by microorganisms during the fermentation process under optimal conditions produces high quality feather flour. There are several factors that affect the activity of the keratinase enzyme, including: dose inoculum, temperature, pH, substrate concentration, enzyme deposition, and fermentation time. This study aims to obtain the best optimum conditions (pH, substrate concentration, inoculum dose and fermentation time) of Actinobacillus spp in producing keratinase enzymes using chicken feather flour as a substrate in liquid medium. The main ingredients used in this study are: chicken feather flour, NA (Nutrient Agar), Aquades and substances used for liquid media and bacteria Actinobacillus spp. The study used an experimental method with 4 treatments consisting of pH (9.0; 9.5; 10; 10.5 and pH 11), sedimentation substrate (0.5%; 1%; 1.5%; 2%; 2 ,5%), inoculum dose (1 ml, 1.5 ml, 2 ml, 2.5 ml, 3 ml) and fermentation time 1 to 7 days, each treatment was repeated 3 times. The results showed that the optimum fermentation conditions of Actinobacillus spp in producing keratinase enzyme with an optimum pH of 9, optimum substrate concentration of 1%, inoculum dose of 1.5 ml, and optimum fermentation time of 2 days. Keyword : Actinobacillus spp; chicken feather flour; keratinase enzyme activity; optimumcondition
Improvement of Water Hyacinth (Eichhornia crassipes) Quality as Animal Feed through Fermentation Using Rumen Microbes with the Addition of Molasses Desi Susanti; Suci Rahmi
JURNAL ILMIAH PETERNAKAN TERPADU Vol 10, No 3 (2022)
Publisher : DEPARTMENT OF ANIMAL HUSBANDRY, FACULTY OF AGRICULTURE, UNIVERSITY OF LAMPUNG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jipt.v10i3.p313-322

Abstract

One of the potential alternative feed ingredients as animal feed is water hyacinth. However, the low quality and palatability cause water hyacinth not being liked by ruminants. One way to improve the quality of water hyacinth is using controlled technology involving rumen microbes. The purpose of the study was to determine the level of addition of molasses and fermentation time in improving the quality of water hyacinth using rumen microbes through the test parameters for crude protein and crude fiber content. This study used a completely randomized design (CRD) with factorial patterns with molasses levels, namely M1 = 5%, M2 = 10%, M3 = 15%, and fermentation time consisting of T1 = 7 days, T2 = 10 days, T3 = 13 days . Each experimental design was repeated 3 times to form 27 experimental units. Data were analyzed using variance, if there was a significant treatment effect (P<0.05), followed by the HSD test on the average treatment. The results showed that the highest crude protein content was 14.23% in the M2T3 treatment (10% molasses level with 13 days of fermentation time) (P<0.05) while the lowest crude fiber was 14.55% in the M3T2 treatment (15% molasses level with a dangerous time) 10 days). This treatment was significantly different (P<0.05) from the other treatments. The results of the study concluded that the addition of 10% molasses for 13 days of brewing time could increase the crude protein content in water hyacinth fermented using rumen-filled microbes.and the lowest decrease in crude fiber was at 15% molasses level with 10 days of fermentation.
PENYULUHAN MANAJEMEN PEMBERIAN PAKAN TERNAK KAMBING PADA MASYARAKAT PENERIMA BANTUAN TERNAK KAMBING DI DESA ALUE DAWAH KECAMATAN BABAH ROT Desi Susanti; Nanda Triandita; Suci Rahmi; Sri Maryati; Mirza Anggriawin; Hasanuddin Husin; Jasmi .
ABDI WINA JURNAL PENGABDIAN KEPADA MASYARAKAT Vol 2 No 2 (2022): Abdi Wina Edisi Desember 2022
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Kristen Wira Wacana Sumba

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2953.826 KB) | DOI: 10.58300/abdiwina.v2i2.240

Abstract

One of the keys to success in livestock farming is the provision of appropriate animal feed, especially goat farming. The feed ingredients for goats consist of forage in the form of fresh grass and silage, concentrate, supplementary feed and additional feed. The purpose of this activity is to increase knowledge about the management of goat feed for the recipients of goat livestock assistance from APBG funds in Alue Dawah Village, Babah Rot District, Southwest Aceh Regency. The method used in this service is the extension method, in the form of material exposure and introduction to the types of goat feed and management of feeding according to the life phases of goats, namely the growth, pregnancy and lactation phases. This activity was attended by 38 participants. Counseling is in the form of material presentation and introduction of forage forage, then followed by discussion or question and answer. The participants were able to understand how good goat feed management is and know the right way to cultivate goats.
PEMANFAATAN DAUN KIRINYUH (Chromolaen odorata L.) SEBAGAI ALTERNATIF TEH HERBAL MENGGUNAKAN OPTIMASI SUHU PENGERINGAN OVEN Suci Rahmi; Desi Susanti
Serambi Journal of Agricultural Technology Vol 5, No 1 (2023): Juni
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v5i1.6208

Abstract

Kirinyuh merupakan tanaman semak yang tersebar luas di daerah tropis. Tanaman kirinyuh banyak tumbuh liar di provinsi Aceh. Salah satu pemanfaatan secara tradisional maupun mekanis tanaman kirinyuh (Chromolaen odorata L.) adalah dengan mengolah menjadi produk alternatif teh herbal. Teknik pengolahan teh dari bahan baku komoditas pertanian biasanya dilakukan proses pengeringan. Penelitian ini bertujuan untuk memanfaatkan daun kirinyuh sebagai alternatif teh herbal dengan menggunakan optimasi suhu pengeringan oven. Tahapan proses pengeringan daun kirinyuh adalah dilakukan optimasi suhu pengeringan oven (T) dengan 3 perlakuan (40 oC, 50 oC, 60 oC). selama (60 menit, 120 menit, 180 menit). Hasil pengukuran pengeringan daun kirinyuh, diukur persentase kadar air. Berdasarkan berat bahan sampel daun kirinyuh, pengeringan oven dengan variasi suhu (40, 50, 60)oC menunjukkan bahwa pada suhu 60oC paling optimal dalam pengurangan kadar air teh herbal daun kirinyuh sebesar 4,91- 5,48  %
Analisis Penentuan Kadar Air Dan Kadar Kotoran Terhadap Kualitas Minyak Crude Palm Oil (Cpo) Di Daily Tank Di Pt. Socfindo Kebun Seunagan Silvi Sukmawati Sukma; Suci Rahmi
Jurnal Teknologi Pengolahan Pertanian Vol 5, No 1 (2023): Jurnal Teknologi Pengolahan Pertanian
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jtpp.v5i1.7295

Abstract

PT. Socfin Indonesia merupakan perusahaan yang bergerak dibidang pengolahan kelapa sawit yang memproduksi buah kelapa sawit menjadi 2 produk yaitu, CPO (Crude Palm Oil) dan juga PK (Palm Kernel). Berdasarkan observasi yang dilakukan di PT. Socfindo Seunagan, jenis kerusakan terjadinya penurunan kualitas CPO adalah kadar air yang tinggi dan kadar kotoran yang tidak sesuai dengan standar yang telah ditetapkan oleh perusahaan dan SNI. Adapun standar perusahaan pada kadar air di PT. Socfin Indonesia Kebun Seunagan yaitu 0.20% dan kadar kotoran yaitu 0,05%. Tujuan Penelitian ini untuk mengetahui apakah kadar air dan kadar kotoran dalam CPO (Crude Palm Oil) pada Daily Tank memenuhi standar perusahaan. Metode yang digunakan dalam anlisa kadar air dan kadar kotoran adalah metode gravimetri. Dari hasil pengujian rata-rata kadar air di CPO daily tank pada bagian atas 0,14%, pada bagian tengah 0,16% dan pada bagian bawah 0,20% Sedangkan dari hasil pengujian kadar kotoran di CPO daily tank pada bagian atas dan tengah telah memenuhi standar mutu pabrik yaitu 0,05% dengan  rata-rata 0,03% dan 0,04%. Sedangkan pada bagian bawah tidak sesuai dengan mutu pabrik yaitu di atas 0,05% dengan rata-rata 0,08%. Akan tetapi kadar air dan kotoran pada CPO tersebut telah memenuhi Standar Nasional Indonesia (SNI) <0,5%. Kata kunci: CPO, Kadar Air, Kadar Kotoran 
Efektivitas Suhu dan Waktu Pengeringan Terhadap Aktivitas Antioksidan dan Sensori Teh Herbal Daun Kirinyuh (Chromolaen odorata L.) Suci Rahmi; Desi Susanti
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 15, No 2 (2023): Vol. (15) No. 2, Oktober 2023
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v15i2.29404

Abstract

Kirinyuh leaves (Chromolaen odorata L) contain several main compounds such as tannins, phenols, flavonoids, saponins and steroids. This plant is a wild plant and is easily found in the south west area of the Aceh region, however the kirinyuh leaf has not been used optimally as a functional food ingredient. Therefore, this study will utilize kirinyuh leaves as a dry product, one of which is processing into herbal teas. The drying process of kirinyuh leaves affects the content of chemical compounds contained in a plant, especially compounds that are efficacious as antioxidants. This study aims to obtain the effective temperature and time for drying herbal tea from kirinyuh leaves so as to produce the highest antioxidant activity and sensory quality. The research method used in this study is an experimental method using Completely Randomized Design (CRD) with 2 factors as treatment. Factor I is drying temperature (T) with 3 treatments (40 oC, 50 oC, 60 oC). while factor II is drying time (t) with 3 treatments (1 hour, 2 hours, 3 hours). The treatment was repeated 3 times to obtain 27 observational data. The data obtained were analyzed by means of variance, if there was a significant treatment effect (p 0.05), then continued with Duncan's test or BNT on the average treatment. The results showed that the drying temperature of 60oC has a very strong antioxidant value, the IC50 value is less than 50 ppm (48.08-49.21). The results of the water content test were obtained in the range of 4.90% - 6.33%. The results of the pH test are 5.3 – 5.5. The results of the sensory analysis showed that the panelists' overall preference (color, taste, aroma) ranged from 2.5 – 3 (liked enough).
Co-Authors Desi Susanti Desi Susanti Hasanuddin Husin Jasmi Mirza Anggriawin Nanda Triandita Safrizal Safrizal Silvi Sukmawati Sukma Sri Maryati Usman Ahmad Yusmanizar Yusmanizar