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All Journal Jurnal Teknologi Dan Industri Pangan Teknotan: Jurnal Industri Teknologi Pertanian Jurnal AGROTEKNOLOGI Jurnal Penelitian Pascapanen Pertanian INTEGRITAS : Jurnal Pengabdian JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Mukhammad Fauzi
Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jember
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Social Sciences Other

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Characterization of Myofibrillar Protein from Goldband Goat Fish (Upeneus moluccensis) and Bigeye Scad Fish (Selar crumenophthalmus) Achmad Subagio; Wiwik Siti Windrati; Mukhammad Fauzi; Yuli Witono
Jurnal Teknologi dan Industri Pangan Vol. 15 No. 1 (2004): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Characteristics of myofibrillar protein from goldband goat fish (U. moluccensis) and bigeye scad fish (S. crumenophthalmus) were studied for their development as food ingredient. Color analysis using chromameter showed that myfibrillar protein from goldband goat fish was light colored, while that of bigeye scad was slightly drak colored. Proximate analysis showed that their contents were similar by crude protein 7-10%, crude fat 0.2-0.5%, and ash 0.4-0.7%. Amino acid compositions of both myofibrillar proteins were very close, dominated by glutamic acid (20%), aspartic acid (10%) and lysine (9%). However, comparing with bigeye scad, myofibrillar proteins from goldband goatfish were easily aggregated, had higher gelation capacity and higher emulsion activity, but lower solubility. Based on these result, myofibrillar protein from goldband goatfish has good charachteristics as food ingredient especially for restructured products comparing with bigeye scad. Key words : Myfibrillar, goldband, goat fish, bigeye scad fish, proteins.
KAJIAN SIFAT FISIKOKIMIA DAN ORGANOLEPTIK HIDROLISAT TEMPE HASIL HIDROLISIS PROTEASE [Study on physicochemical and organoleptic properties of tempeh hydrolysate produced by protease] Achmad Subagio; Siti Hartanti; Wiwik Siti Windrati; . Unus; Mukhammad Fauzi; Bambang Herry
Jurnal Teknologi dan Industri Pangan Vol. 13 No. 3 (2002): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Physicochemical and organoleptic properties of tempeh hydrolysate produced by protease were studied. The tempeh hydrolysate had different properties comparing with those of the unhydrolyzed tempeh powder. Hydrolysis of the tempeh protein could lower the antioxidant activity. Accordingly, the TBA value increased significantly when the tempeh was hydrolyzed by protease. This process also promoted Maillard reaction, resulting in a more brown color than that of the unhydrolyzed tempeh powder. Moreover, the tempeh hydrolysate had a better protein solubility, and a higher index of umami taste by organoleptic evaluation. 
KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK FLAKE BERBAHAN TEPUNG JAGUNG (ZEA MAYS L.), TEPUNG KACANG HIJAU (PHASEOLUS RADIATUS) DAN LABU KUNING LA3 (CUCURBITA MOSCHATA) Mukhammad Fauzi; nFN Giyarto; Triana Lindriati; Hema Paramashinta
Jurnal Penelitian Pascapanen Pertanian Vol 16, No 1 (2019): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v16n1.2019.34-46

Abstract

Flake dapat dibuat dari tepung jagung, dicampur dengan tepung kacang hijau dan labu kuning LA3. Kombinasi yang tepat antara tepung jagung, tepung kacang hijau dan labu kuning LA3 dapat menghasilkan flake dengan nilai gizi yang baik. Tujuan penelitian ini adalah untuk mengetahui karakteristik dan formulasi terbaik dalam pembuatan flake berbahan tepung jagung, tepung kacang hijau dan labu kuning LA3. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktor tunggal, yaitu rasio tepung jagung, tepung kacang hijau dan labu kuning LA3 berturut-turut, (80:15:5; 70:20:10; 60:25:15; 50:30:20 dan 40:35:25), dengan tiga kali ulangan. Hasil penelitian menunjukkan bahwa proporsi tepung jagung, tepung kacang hijau dan labu kuning LA3 berpengaruh terhadap warna, tekstur, daya rehidrasi, betakaroten dan kadar air flake yang dihasilkan. Berdasarkan uji efektifitas dari penelitinan ini, proporsi flake terbaik diperoleh pada perlakuan P3 yaitu flake dengan variasi tepung jagung 60%, tepung kacang hijau 25% dan labu kuning LA3 15% dengan nilai lightness 62,38, tekstur 347,34 g/mm, daya rehidrasi 30,79%, betakaroten 1,94 mg/100g, kadar air 3,11%, kadar abu 2,4%, kadar protein 8,71%, kadar lemak 8,45%, karbohidrat 77,59%, total energi 421,25 kkal/100gram, nilai kesukaan warna 3,64 (netral hingga suka), nilai kesukaan tekstur 4,08 (suka), nilai kesukaan rasa 3,60 (netral hingga suka), nilai kesukaan aroma 3,64 (netral hingga suka) dan nilai kesukaan keseluruhan 4,20 (suka hingga sangat suka).Physicochemical and Organoleptic Characteristics of Flake Made from Corn (Zea mays L.), Mung Bean (Phaseolus radiatus) and Yellow Pumpkin LA3 (Cucurbita moschata) Flour.Flake can be made from corn flour (source of carbohydrate), mixed with mung bean flour (source of protein) and yellow pumpkin LA3 (source of vitamins). The best combination of corn flour, mung bean flour and yellow pumpkin LA3 can produce flake with good nutrition. The aim of the research was to characteristic and best ratio of flake made from corn corn flour, mung bean flour and yellow pumpkin LA3. This research was conducted using Completely Randomized Design (CRD) single factors with ratio of corn corn flour, mung bean flour and yellow pumpkin LA3 (80:15:5; 70:20:10; 60:25:15; 50:30:20 and 40:35:25), and repeated thrice each parameters. The results revealed that the proportions of corn flour, mung bean flour and yellow pumpkin LA3 influenced the color, texture, rehydration power, beta-carotene and water level of the resulting flake. Based on the effectiveness test of this research, the best flake proportion was obtained in P3 treatment that was flake with the variations of corn flour 60%, mung bean flour 25% and yellow pumpkin LA3 15%, had a lightness value of 62.38, texture of 347.34 g/mm, rehydration power of 30.79%, beta-carotene of 1.94 mg/100g, water level of 3.11%, ash content of 2.4%, protein content of 8.71%, fat content of 8.45 %, carbohydrate of 77.59%, total energy of 421.25 kcal/100gram, color preference value of 3.64 (neutral up to like), texture preference value of 4.08 (like), taste preference value of 3.60 (neutral up to like), aroma preference value of 3.64 (neutral up to like) and the whole preference value of 4.20 (like up to very like).
KARAKTERISTIK KIMIA KOPI LUWAK ROBUSTA ARTIFISIAL TERFERMENTASI OLEH RAGI LUWAK DAN Α-AMILASE Mukhammad Fauzi; Miftahul Choiron; Yuli Dewi Puji Astutik
Jurnal Penelitian Pascapanen Pertanian Vol 14, No 3 (2017): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v14n3.2017.144-153

Abstract

Kopi luwak artifisial mulai dikembangkan dengan beragam metode fermentasi. Fermentasi kopi menggunakan ragi feses luwak selama 24 jam sudah dilakukan sebelumnya. Namun, karakteristik kimia yang dihasilkan belum bisa menyamai kopi luwak asli. Tujuan dari penelitian ini adalah menghasilkan kopi luwak artifisial dengan karakteristik kimia yang serupa dengan kopi luwak asli. Pembuatan kopi luwak robusta artifisial melalui tahapan pembuatan ragi kering dan fermentasi kopi robusta. Waktu fermentasi yang digunakan yaitu 8 jam (A1), 16 jam (A2), 24 jam (A3) dan 32 jam (A4) yang dikombinasikan dengan faktor penambahan α-amilase (B1) dan tanpa penambahan α-amilase (B0). Dari kedua faktor didapatkan delapan kombinasi perlakuan. Kadar kafein kopi tanpa α-amilase 0,54-0,80%, sedangkan dengan α-amilase 0,45-0,65%. Kadar glukosa tanpa α-amilase 8,92-9,26%, sedangkan dengan α-amilase 9,03-9,31%. pH dengan α-amilase 5,90-6,20, sedangkan tanpa α-amilase 5,99-6,16. Kadar air dengan α-amilase 10,25-10,82%, sedangkan tanpa α-amilase 9,55-10,29%. Total asam tertitrasi dengan α-amilase 1,59-1,83%, sedangkan tanpa α-amilase yaitu 1,41-1,51%. Persen N-amino dengan α-amilase 0,11-0,2%, sedangkan tanpa α-amilase 0,09-0,19%. Berdasarkan hasil analisis, perlakuan A4B1 (fermentasi 32 jam dengan penambahan α-amilase) memiliki karakteristik kimia paling mendekati kopi luwak asli.
PRODUKSI MINUMAN FUNGSIONAL SIRSAK (Anona muricata. Linn) DENGAN FERMENTASI BAKTERI ASAM LAKTAT Nurud Diniyah; Achmad Subagio; Mukhammad Fauzi
Teknotan: Jurnal Industri Teknologi Pertanian Vol 7, No 2 (2013)
Publisher : Fakultas Teknologi Industri Pertanian

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Abstract

Penggunaan bakteri asam lactat (LAB) dalam memproses minuman fungsional sop asam bertujuan untuk mengetahui efek LAB dan fermentasi terhadap sifat fungsional dan karakteristik, serta daya anti-oxidant minuman sop asam. Studi ini menggunakan analisis deskriptif  pada beberapa variasi lamanya fermentasi. Pengamatan dilakukan pada turbiditas, total asam, pH, total gula, pengurangan gula, vitamin C, kapasitas anti-oksidan, dan hasil tes organoleptik. Hasil menunjukkan bahwa penggunaan LAB dan fermentasi mempengaruhi karakteristik dan daya anti-oksidan minuman fungsional sop asam. Kata kunci: sup asam, proses minuman, LAB, fermentasi, anti-oxidan
PENGGUNAAN VITAMIN C DAN SUHU PENGERINGAN PADA PEMBUATAN CHIP (IRISAN KERING) LABU KUNING LA3 (Cucurbita moschata) Mukhammad Fauzi; Dessy eka Kuliahsari; Nurud Diniyah; Andrew Setiawan Rusdianto
Jurnal Penelitian Pascapanen Pertanian Vol 14, No 2 (2017): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v14n2.2017.108-115

Abstract

Labu kuning LA3 adalah labu unggul hasil penyilangan yang karakteristiknya mudah rusak selama proses penyimpanan. Salah satu alternatif untuk memperpanjang masa simpan adalah mengolahnya sebagai chip atau irisan kering. Tujuan penelitian ini untuk mengetahui pengaruh konsentrasi vitamin C dan suhu pengeringan terhadap karakteristik mutu fisik dan kimia chip labu kuning. Percobaan menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktor yaitu konsentrasi vitamin C (0,4%, 0,5%, dan 0,6%) dan suhu pengeringan (40oC, 50oC, dan 60oC). Chip labu kuning yang dibuat dengan perbedaan konsentrasi vitamin C dan suhu pengeringan memberikan pengaruh yang nyata terhadap nilai rendemen, higroskopisitas, kecerahan, kadar air, kadar vitamin C, dan kadar beta karoten. Produk chip labu kuning LA3 terbaik adalah produk yang dibuat dengan dengan konsentrasi vitamin C 0,5% dan pengeringan dengan suhu 40oC. Chip labu kuning yang menghasilkan karakteristik mutu terbaik dari perlakuan yang ada, memiliki karakteristik nilai rendemen sebesar 5,48%; higroskopisitas 12,79 %, kecerahan 94,27, kadar air 11,49 %, kadar vitamin C 2,47 %, dan kadar beta karoten sebesar 13,20 mg/100 g bahan.
PRODUKSI COCO-BIOFUEL DAN APLIKASINYA PADA MESIN DIESEL DENGAN SISTEM INJEKSI LANGSUNG Soni Sisbudi Harsono; Mukhammad Fauzi; . Suhardi; Lilik Mulyantara
JURNAL AGROTEKNOLOGI Vol 6 No 01 (2012)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

This study is devoted to the performance and emission evaluation of automotive diesel engine as affected by coco biofuel utilization. The concentration of palm biodiesel used in the test was ranged from B0 (pure petro-diesel), B10, B20, B30, B50 and B100 (pure biodiesel). The engine performance was evaluated through torque, power, and specific fuelconsumption, while the emission was evaluated through carbon monoxide (CO), hydrocarbon (HC), particulate matter (PM), carbon dioxide (CO2), and NOx pollutants. The result shows that higher content of palm biodiesel can reduce the emission of CO, HC, PM, and CO2. It was found that the addition of biodiesel could increase the power and torque. Further more, NOx also decreased when the content of palm biodiesel increases, which is in contrast with those generally found in the previous non palm biodiesel studies.Keywords: palm oil biodiesel, petro-diesel, carbon monoxide, hydrocarbon, particulate, matter, O2,and NOx pollutants
KARAKTERISTIK ORGANOLEPTIK, KIMIA, DAN TOTAL MIKROBA PINDANG IKAN TONGKOL TERAWETKAN GARAM DAN SERBUK BIJI PICUNG (Pangium edule Reinw) SELAMA PENYIMPANAN Yuvita Lira Vesti Arista; Yuli Witono; Mukhammad Fauzi
JURNAL AGROTEKNOLOGI Vol 15 No 02 (2021)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v15i02.8761

Abstract

Picung (Pangium edule Reinw) seeds had been used as fresh fish preservatives for a long time, there had not been reported about the boiled salted tuna using picung seeds. The aim of this research was to determine the chemical organoleptic properties and total microbe of boiled salted tuna with the addition of salt and picung seed powder during storage. This research consisted of 2 factors, those were variations of the salt concentration which consisted of G1 (the use of 10% of salt), G2 (the use of 15% of salt), and G3 (the use of 20% of salt) and the variations of picung seeds powder which consisted of P1 by adding 1% of picung seeds powder (150-200 g of the fish weight), P2 by adding 3%, and P3 by adding 5%. It was done three times. The organoleptic, chemical, and total plate count (TPC) of boiled salted tuna observation was done during 0, 3, 6, and 9 days of storage. The organoleptic test of boiled salted tuna by using 20 persons of the untrained panelists (permanent respondents). The organoleptic observation parameters consisted of appearance, aroma, taste, and mucous. The result of boiled salted tuna which used 15% (G15) and 20% (G20) of salt and added 3% (P3) and 5% (P5) of picung seeds powder could be still accepted by the panelist until in day-9. In addition, it was also able to maintain chemical properties up to day-6 of storage including parameters of free fatty acid and TVBN (total volatile basic nitrogen) content. The use of salt and powdered picung seeds with a ratio of 15%:5% (G15P5) and 20%:5% (G20P5) was able to maintain the amount of TPC until the day-6 of storage not to exceed the specified threshold. Keywords: boiled salted tuna, organoleptic, TPC, TVBN
PRODUKSI RAGI KOPI KULTUR TUNGGAL: Leuconostoc mesenteroides DAN L. paramesenteroides DARI ISOLAT BAKTERI ASAM LAKTAT (BAL) KOPI LUWAK Mukhammad Fauzi; . Setiadji; . Megawati
JURNAL AGROTEKNOLOGI Vol 6 No 01 (2012)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

The presence of microbes mainly lactic acid bacteria are thought to play a role in the process of microbial fermentation in the digestive tract of animals during the mongoose. Efforts need to be engineered so that the yeast fermentation of animal dung to produce a Luwak Coffee Luwak coffee berspesifikasi high quality based on the alleged role of lactic acid bacteria (LAB) in fermented Luwak coffee. This research aims to produce dry yeast single culture of Leuconostoc mesentoroides and Leuconostoc paramesentoroides with the addition of the appropriate filler agent, and to know the level of viability of yeast products produced during storage.The parameters observed in this study include: calculation of bacteria using PCA (Plate Count To), water content of yeast, sugar reduction method of Nelson-Somogy, pH and total acid. Results The study found that the optimum filler agent for the growth of Leuconostoc mesenteroides and Leuconostoc paramesenteroides is rice flour. Microbial population in rice flour filler agent that is still very much during the storage in the second appeal filler agents, namely maize and tapioca. Successive growth of Leuconostoc mesenteroides using cornstarch, tapioaka and rice at the end of the storage is 1.5 x 109 CFU/g, 1.7 x 107 CFU/g and 2.2 x 1010 CFU/g. Paramesenteroides Leuconostoc populations in a row on cornstarch, tapioca and rice is 6.3 x 1010 CFU/g, 2 x 107 CFU/g and 8.6 x 1010 CFU/g.Keywords: dry yeast, lactic acid bacteria, fermentation ,filler agent
KARAKTERISTIK ORGANOLEPTIK DAN FISIKOKIMIA KOPI JAHE CELUP PADA VARIASI TINGKAT PENYANGRAIAN DAN KONSENTRASI BUBUK JAHE Mukhammad Fauzi; Noer Novijanto; Dhuita Puspita Rarasati
JURNAL AGROTEKNOLOGI Vol 13 No 01 (2019)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (904.773 KB) | DOI: 10.19184/j-agt.v13i01.8370

Abstract

Coffee is one of the plantation commodities that have high economic value. Coffee beans generally process become roasted coffee beans or ground coffee. Brewed ground coffee still leave the dregs when it mix with boiling water. The effort to reduce the dregs of the ground coffee is making dip coffee products. One of the new innovations was make healthful coffee products with ginger, namely coffee-ginger bag. Ginger rhizome contains bioactive compounds such as phenolic compounds (shogaol and gingerol) and essential oils, such as bisapolen, zingiberen, zingiberol and curcumen, that act as antioxidants. Different roasting level of coffee and concentration of ginger powder affected the flavor and aroma of coffee-ginger bag. The results showed that the most preferred coffee-ginger bag was dip ginger coffee roasted on dark level and 6% ginger powder concentration. It had total polyphenol of 98.72 μg GAE/ml with the antioxidant activity of 44.31%. Coffee-ginger bag roasted on dark level and 6% ginger powder concentration had lightness of 39.4. The highest total content of dissolved solids was coffee-ginger bag roasted on dark level and 0% ginger powder concentration which reached 13.12 mg/ml. Keywords: antioxidants, coffee, ginger, polyphenols, roasting
Co-Authors . Megawati . Setiadji . Suhardi . Unus Achmad Subagio Achmad Subagio Bambang Herry Dessy eka Kuliahsari Dhuita Puspita Rarasati Fikri Arsyl Rambe Hema Paramashinta Herlina Herlina Herry Purnomo, Bambang Jayus Jayus Lilik Mulyantara Miftahul Choiron Mila Damanik Ariyantini nFN Giyarto Noer Novijanto Nurud Diniyah Rusdianto, Andrew Setiawan Siti Hartanti Soni Sisbudi Harsono Sudaryanto Sudaryanto Sutisna Sutisna Triana Lindriati Wiwik Siti Windrati Wiwik Siti Windrati Yuli Dewi Puji Astutik Yuli Witono Yuvita Lira Vesti Arista