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All Journal Jurnal AGROTEKNOLOGI Abdimas Journal The Winners Pembangunan Pedesaan Jurnal Teknologi Pertanian AGRICOLA Animal Production : Indonesian Journal of Animal Production Jurnal Aplikasi Teknologi Pangan Molekul: Jurnal Ilmiah Kimia Performance Dinamika Journal : Pengabdian Masyarakat Indonesia Berdaya Jurnal Litbang Provinsi Jawa Tengah JURNAL ABDIKARYASAKTI Mandala of Health : A Scientific Journal

Rifda Naufalin

Fakultas Pertanian, Jenderal Soedirman University

Author-ID : 329115

Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Dentistry Economics, Econometrics & Finance Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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APLIKASI CABINET DRYER (PENGERING KABINET) UNTUK MENINGKATKAN PRODUKSI BAHAN BAKU PENGAWET ALAMI BUAH KECOMBRANG (Etlingera elatior) Rifda Naufalin; Rumpoko Wicaksono; Poppy Arsil
Dinamika Journal : Pengabdian Masyarakat Vol 1, No 3 (2019)
Publisher : Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.dj.2019.1.3.920

The development of public awareness of food safety has led to the demands from people who want more natural food. these conditions provide new opportunities to develop and produce natural preservatives plants namely kecombrang. This campus intellectual product development business program (PPUPIK) aims to increase the production of quality natural preservatives made from kecombrang fruit in order to support food security. the method used is the prototype dryer application so it is ready for commercial use. PPUPIK activities can produce natural preservatives made from kecombrang fruit with consistent quality, increased production capacity and increase the efficiency of raw materials.Keywords: nature preservative, cabinet dryer, kecombrang fruit

PEMBERDAYAAN KELOMPOK MUSTIKA LANGGENG JAYA MELALUI PENERAPAN CARA PRODUKSI PANGAN YANG BAIK Rumpoko Wicaksono; Rifda Naufalin; Dwi Nugroho Wibowo
Dinamika Journal : Pengabdian Masyarakat Vol 1, No 1 (2019)
Publisher : Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.dj.2019.1.1.831

Pemberdayaan UMKM bidang pangan dimulai dengan menguatkan konstruksi keamanan pangan produk yang dihasilkan. Oleh karena itu, pemberdayaan UMKM di bidang pangan melalui sistem keamanan pangan menjadi upaya strategis untuk meningkatkan daya saing dan pendapatan masyarakat. Upaya yang dapat ditempuh untuk penguatan konstruksi keamanan pangan yaitu dengan menerapkan prinsip-prinsip higiene dan sanitasi produksi pangan serta praktik-praktik baik dalam pengelolaan penjaminan mutu dan keamanan pangan seperti yang tertuang dalam Cara Produksi Pangan yang Baik (CPPB) atau Good Manufacturing Practices (GMP). Metode yang digunakan yaitu metode survei terhadap kondisi CPPB UMKM mitra dan pendampingan implementasi prinsip-prinsip CPPB. Mitra sasaran kegiatan yaitu UMKM Mustika Langgeng Jaya, Desa Binangun, Kecamatan Banyumas, Kabupaten Banyumas. Hasil evaluasi terhadap kondisi sarana produksi UMKM Mustika Langgeng Jaya menunjukkan jumlah ketidaksesuaian kritis sebanyak 7 temuan, ketidaksesuaian serius sebanyak 9 temuan, ketidaksesuaian mayor sebanyak 2 temuan, ketidaksesuaian minor sebanyak 1 temuan. Kondisi tersebut menyebabkan kondisi sarana produksi UMKM Mustika Langgeng Jaya berada pada level IV. Tindakan korektif yang dilakukan sebagai implementasi CPPB yaitu perbaikan sarana produksi pangan, sosialisasi dan pendampingan implementasi CPPB, pembuatan label kemasan pangan sesuai dengan syarat CPPB, dan pembuatan dokumen mutu.

TEKNOLOGI OLAHAN MELINJO MENJADI PRODUK MAKANAN AWET YANG ENAK DAN BERNILAI EKONOMIS TINGGI Friska Citra Agustia; Herastuti Sri Rukmini; Rumpoko Wicaksono; Rifda Naufalin
Dinamika Journal : Pengabdian Masyarakat Vol 1, No 2 (2019)
Publisher : Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.dj.2019.1.2.832

Binangun Village, Banyumas Regency is one of the centers for producing melinjo and the main processed product produced is emping melinjo. IKM Mustika Langgeng Jaya is a community that produces melinjo chips and banana chips which aims to improve the welfare of its members. However, this IKM does not know and has not yet applied processed technology based on local raw materials, the products produced are limited to emping melinjo, the packaging used is still simple and has not included a label so that short shelf life and low marketing reach. Therefore, diversification of melinjo processed products is needed, improvement of product packaging and labeling as well as the application of quality management and food safety so that products from IKM are safe for consumption. The program is carried out using counseling, training, demonstration plot or pilot practices as well as mentoring. This activity can improve the welfare of IKM Mustika Langgeng Jaya.

BUBUK KECOMBRANG (Nicolaia speciosa) SEBAGAI PENGAWET ALAMI PADA BAKSO IKAN TENGGIRI Rifda Naufaalin; Herastuti Sri Sukmini
AGRICOLA Vol 2 No 2 (2012): AGRICOLA
Publisher : Universitas Musamus, Merauke, Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/ag.v2i2.109

Kecombrang’s stem in addition is to flavor and to get efficacious medicine, it also potential as antimicrobials. Kecombrang’s stem has chemical component such as alkaloids, saponins, flavonoids, phenolic, triterpenoid, steroids and glycosides. This research aims to study the influence of addition of kecombrang’s stem powderfrom inside apartas quality of mackerel meatballs. The quality is about microbial, chemical, sensory and the shelf life at room temperature.This research used a Randomized Block Design (RBD) consisting of 16 treatment combinations and twice repeated. The factors examined was the concentration of kecombrang’s stem powderfrom inside apart (0%; 1%; 2%; 3%) and the mackerel meatballs shelf life at room temperature (0day; 1day; 2 days; 3 days). The results are showed that an increase of the concentration (K) could reduce the sensory quality of the mackerel fish meatballs (as taste, texture, color, and fondness value), but was able to improve the quality of chemically and microbial through a decrease in pH values, Formolvalue, total bacteria, total yeasts and molds. Increasing a storage time (L) could reduce the quality of chemically and microbialof mackerel meatballs asreducing the pH value and increasing the formol value, total microbas, totalbacteria, total mold and yeast. The interaction of kecombrang’s stem powderfrom inside apart and the storage time of mackerel meatballs (K x L) could increase the total bacteria. The optimal concentration of kecombrang’s stem powder from inside apart is up to 2%.

APLIKASI PENGAWET ALAMI BUAH KECOMBRANG (Nicolaia speciosa) PADA NUGGET AYAM Rifda Naufalin; Erminawati Erminawati; Herastuti Herastuti
JURNAL AGROTEKNOLOGI Vol 7 No 02 (2013)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (357.94 KB)

Kecombrang (Nicolaia speciosa Horan) is one of plant tree species, contains active compounds such as polyphenols, alkaloids, flavonoids, steroids, saponins, and essential oils which exhibit antimicrobial and antioxidant activity. This research was aimed to study effect of form and concentration of Kecombrang fruit extract to chemical characteristics, microbial characteristics and sensoric characteristics in chicken nugget. The research used Randomized Block Design (RBD) with 9 treatment combinations and conducted in triplicates. The treatments tested were form of Kecombrang fruit extracts; extract, suspension, nanoencapsulan-powder; and the Kecombrang fruit extract concentrations: 1% 2% and 3%). Result of the research showed that nanoencapsulan powder of Kecombrang fruit successed to extend the chicken nugget self life, such as: to inhibit microbe growing. Nanoencapsulan-powder of Kecombrang fruit extract at concentration of 3% was more effective in reducing total bacteria, total plate-count and total mold-yeast-count, and lowering Formol-value.Keywords: nanoencapsulan powder of Kecombrang fruit, chicken nugget

Antioxidant Activity and Total Phenol Extract of Kecombrang Flower, Stem and Leaves with Different Types of Solutions Siti Nuryanti; Nurul Latifasari; Rifda Naufalin; Rumpoko Wicaksono; Erminawati Erminawati
Molekul Vol 16, No 2 (2021)
Publisher : Universitas Jenderal Soedirman

Kecombrang (Etlingera elatior) is one of the spices which is quite widespread in Indonesia and has many uses. Kecombrang extract has the potential as an antioxidant and natural antimicrobial to extend the shelf life of food products. Extraction was carried out by multilevel maceration method with different types of solvents. This study aims to determine the effect of extraction on the bioactive components of flowers, stems and leaves of kecombrang in different types of solvents and determine the antioxidant activity and total phenols of each type of kecombrang plant extract.The results showed that extraction with distilled water produced the highest total phenol, antioxidant activity and yield on kecombrang leaves. The total phenol extracts of n-hexane leaves, leaves of ethyl acetate, and leaves of kecombrang distilled water were 19.116, 10.276, and 45.008 (mg TAE g db -1) respectively. The antioxidant activity value of flowers, stems and leaves of distilled water solvent kecombrang are 69.754, 72.648, and 78.003 (%) respectively. The yield for flowers, stems and leaves with distilled water solvent is 15.9; 16.6 and 32.95 (%) respectively.

Pendugaan Umur Simpan Tiwul Instan yang Dikemas dalam Aluminium Foil dan Polietilen dengan Metode Akselerasi Berdasarkan Pendekatan Kadar Air Kritis Friska Citra Agustia; Herastuti Sri Rukmini; Rifda Naufalin; Abdul Mukhlis Ritonga
Jurnal Aplikasi Teknologi Pangan Vol 10, No 1 (2021): February 2021
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jatp.7046

Penelitian bertujuan untuk menentukan umur simpan tiwul instan tinggi protein yang dibuat dari tepung ubi kayu dengan perlakuan modifikasi mikrobiawi dan kimiawi yang dikemas dalam kemasan aluminium foil dan plastik polietilen yang dihitung menggunakan metode akselerasi berdasarkan pendekatan kadar air kritis. Penelitian ini menggunakan metode eksperimental. Modifikasi mikrobiawi dilakukan dengan memfermentasi ubi kayu dengan ragi tape 4% dan diinkubasi selama 6 jam, sedangkan perlakuan kimiawi adalah dengan cara merendam ubi kayu dalam larutan soda kue selama 15 menit. Tiwul instan selanjutnya dibungkus dalam kemasan aluminium foil dan kemasan plastik polietilen. Kadar air tiwul dan tekstur dianalisis selama penyimpanan. Pembuatan pola kurva isotherm sorpsi air dan penghitungan masa simpan produk juga dilakukan pada penelitian ini. Hasilnya, tiwul instan perlakuan modifikasi kimiawi pada ubi kayu mempunyai masa simpan sekitar dua kali lipat dari perlakuan modifikasi mikrobiawi, yaitu masing-masing selama 4,88 tahun dan 2,13 tahun (yang disimpan dalam polietilen) serta 8,55 dan 3,89 tahun (yang disimpan dalam aluminium foil). Kesimpulannya, pendekatan titik air kritis dapat dilakukan untuk mendeteksi masa simpan tiwul instan, baik yang dikemas dalam aluminium foil maupun kemasan polietilen yang dapat menghasilkan masa simpan tiwul instan.“High Protein Instant Tiwul” Shelf Life Packed with Aluminum Foil and Polyethylene Using Critical Moisture Content ApproachAbstractThe research aims to determine the shelf life of high protein instant tiwul made from cassava flour with chemical and microbial modification packed in aluminum foil and polyethylene plastic packaging using the acceleration method with the critical moisture content approach. Fermented cassava (at 4% concentration for 6 hours incubation) was used as microbial modification treatment while cassava immersed in baking soda solution for 15 minutes was also applied as chemical modification. Instant tiwul was then packaged using aluminum foil and polyethylene. Moisture content of instant tiwul was determined during storage while water sorption isotherm curve patterns was also generated. Instant tiwul of cassava with chemical modified treatment had twice in shelf life, longer than those of microbial modification treatment, resulting 4.88 and 2.13 years (using polyethylene package) while 8.55 and 3.89 years (using aluminum foil), respectively. As conclusion, critical moisture approach could be used in the detection of shelf life in instant tiwul with polyethylene and aluminum foil packaging.

Formulasi Tiwul Instan Tinggi Protein dari Tepung Ubi Kayu yang Disubstitusi Tepung Koro Pedang dan Susu Skim Friska Citra Agustia; Herastuti Sri Rukmini; Rifda Naufalin
Jurnal Aplikasi Teknologi Pangan Vol 7, No 1 (2018): Februari 2018
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Penelitian bertujuan untuk menentukan formula dan karakter tiwul instan terbaik yang dibuat dari tepung mocaf dengan substitusi tepung koro pedang dan susu skim. Rancangan penelitian menggunakan rancangan acak kelompok. Faktor perlakuan terdiri dari proporsi tepung ubi kayu : tepung koro pedang : susu skim (P ; b/b) P1 = 80 : 15 : 5, P2 = 70 : 25 : 5, P3 = 60 : 35 : 5 dan modifikasi tepung ubi kayu (A) yaitu A0 = tanpa modifikasi dan A1 = modifikasi dengan ragi tape. Variabel yang dianalisis adalah sifat fisikokimia (kadar air, kadar abu, kadar lemak, kadar protein dan koefisien rehidrasi) dan sifat sensori (tekstur, rasa kacang, flavor dan kesukaan) yang diujikan kepada 25 panelis semi terlatih. Data dianalisis dengan Uji F (anova) dan dilanjutkan dengan DMRT (Duncan Multiple Range Test). Perlakuan terbaik berdasarkan uji indeks efektifitas adalah P3A0 (tepung ubi kayu-tepung koro pedang-susu skim 60 : 35 : 5, tanpa modifikasi) memiliki kandungan protein 8,84 %bk; lemak 1,66 %bk; air 6,68 %bb; abu 1,89 %bk dan koefisien rehidrasi 3,44. Hasil uji hedonic adalah tekstur 2,2 (agak kenyal); rasa kacang 2,9 (agak terasa); flavor 2,6 (agak enak) dan kesukaan 2,4 (agak disukai). To determine the best formula and character of instant tiwul made by mocaf flour subtituted with jack bean flour and skimmed milk, we conducted a factorial randomized design experiment. Treatments factors consist of proportion of cassava flour-jack bean flour-skimmed milk (P;w/w): P1 = 80 : 15 : 5, P2 = 70 : 25 : 5, P3 = 60 : 35 : 5 and type of cassava flour modification of (A): A0 = unmodified cassava flour, A1 = yeast modified cassava flour. Analyzed variables were 1) phsycochemical properties (water content, ash content, total fat, total protein, rehydration coefficient) and 2) sensory properties. Hedonic test were conducted to determine the level of consumer acceptance of 25 semi-trained panelists. Data were analyzed by F-test and Duncan's Multiple Range Test (DMRT). The best treatment combination in this study was P3A0 ( cassava flour-jack bean flour-skimmed milk 60 : 35 : 5, unmodified cassava flour). Instant tiwul P3A0 has 8.84% (dry basis/db) protein content, 1.66%db fat content, 6.68%wb water content, 1.89%db ash content, and 3.44 rehydration coefficient. The hedonic test values were texture 2.2 (somewhat chewy), bean taste 2.9 (rather noticeably), flavor 2.6 (rather good), and preference 2.4 (slightly favored).

Analisis Minat Pelaku Usaha General Trade Terhadap Penggunaan Aplikasi Belanja Online B2B (Studi Dengan Pendekatan Unified Theory of Acceptance and Use of Technology) Weni Novandari; Diah Setyorini Gunawan; Icuk Rangga Bawono; Rifda Naufalin; Sri Maryani; Jajang Jajang
Performance: Jurnal Personalia, Financial, Operasional, Marketing dan Sistem Informasi Vol 29 No 2 (2022): Performance
Publisher : Faculty of Economics and Business Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32424/1.jp.2022.29.2.6891

Traditional markets (general trade), still have an important place, especially for Indonesian people who live in suburban areas, in sub-districts and in rural areas. Although now its existence is starting to be shifted by modern markets, however, there are many and spread in various regions, making the contribution of traditional markets to the Indonesian economy cannot be ignored. So that there are efforts from various parties, to improve the marketing performance of business actors in this traditional market, including the introduction of technology. The purpose of this study is to analize the acceptance of traditional retail business actors towards online shopping applications for B2B consumers, in terms of Performance Expectancy, Effort expectancy, Social Influence and Facilitating Conditions variables. The sample of this research is 161 traditional retail business actors, which include owners of traditional stalls, grocery stores and kiosks. Analysis of research data using Partial Least Suare (PLS) analysis tool. The results showed that Performance Expectancy, Social Influence and Facilitating Conditions had a positive effect on intention in using B2B online shopping applications. Meanwhile, Effort Expectancy has no effect on intention in using B2B online shopping applications. The results of this study are expected to be used as considerations for formulating various strategies and policies to improve technological literacy for business actors to improve their business performance, so that their contribution to the performance of national economic recovery can be optimal. Keywords: B2B Online Shopping Application, General Trade, Unified Theory of Acceptance and Use of Technology (UTAUT)

EFFECT OF TORCH GINGER EXTRACT (Etlingera elatior) ON THE ERADICATION OF Aggregatibacter actinomycetemcomitans BIOFILM ANS CAUSES AGGRESSIVE PERIODONTITIS Meylida Ichsyani; Haris Budi Widodo; Rifda Naufalin; Aisha Tiara Dewi; Adninda Rimawati; Devi Anisya Putri; Novita Dwi Lokasari
Mandala Of Health Vol 13 No 2 (2021): Mandala Of Health
Publisher : Fakultas Kedokteran Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.mandala.2021.13.2.8745

Aggregatibacter actinomycetemcomitans is an oral microflora that forms biofilms and is the main cause of aggressive periodontitis. Long-term mouthwash therapy can cause mucositis and even oral cancer. The ethanol extract of torch ginger (Etlingera elatior) is reported to have analgesic, anti-inflammatory, and antibacterial activities, so it can be developed as an alternative to prevention or adjuvant therapy for aggressive periodontitis. The aim of this study was to determine the effect of the ethanol extract of the torch ginger plant on the biofilm degradation of A. actinomycetemcomitans. The study used ethanol extracts of torch ginger flowers, leaves, and stems at concentrations of 1.56 mg/mL, 3.125 mg/mL, 6.25 mg/mL, 12.5 mg/mL, 25 mg/mL, and 50 mg/mL. CHX 0.2% mouthwash was used as a positive control, while 1% DMSO was used as a negative control. The biofilm degradation test was carried out using a microtiter plate assay with 1% crystal violet staining at a wavelength of 450 nm. The results showed that there was significant activity against biofilm degradation of A. actinomycetemcomitans in the administration of an ethanol extract of torch ginger flowers, leaves, and stems compared to the negative control (p<0.05). The optimum concentrations of biofilm degradation by extracts of flowers, leaves, and stems were 25 mg/mL (85.54%), 25 mg/mL (84.43%), and 50 mg/mL (72.10%), respectively. MBEC50 values of flowers are 4.82 mg/mL, MBEC50 leaves are 5.96 mg/mL, and MBEC50 stems are 10.15 mg/mL. The conclusion of this study is that there is an effect of giving an ethanol extract of torch ginger flowers, leaves, and stems on the biofilm degradation of A. actinomycetemcomitans bacteria.

Co-Authors A Haris Budi Widodo A.A. Ketut Agung Cahyawan W Adninda Rimawati Aisha Tiara Dewi Anna Sulistyaningrum Budi Sustriawan Condro Wibowo Devi Anisya Putri Diah Setyorini Gunawan Dimas Arya Denta Dwi Nugroho Wibowo Edi Susilo Erminawati Erminawati Erminawati Erminawati Friska Citra Agustia Haris Budi Widodo Herastuti Herastuti Herastuti Sri Rukmini Herastuti Sri Rukmini Herastuti Sri Rukmini Herastuti Sri Rukmini Herastuti Sri Sukmini Hidayah Dwiyanti Hidayah Dwiyanti Icuk Rangga Bawono Icuk Rangga Bawono Icuk Rangga Bawono Indra Warman Islami, Laila Sausan El Jajang Jajang Kusmantoro Edy Sularso Meylida Ichsyani Novita Dwi Lokasari Nur Aini Nurul Latifasari Parwito Parwito Poppy Arsil Poppy Arsil Poppy Arsil Ritonga, Abdul Mukhlis Rumpoko Wicaksono Rumpoko Wicaksono Rumpoko Wicaksono Rumpoko Wicaksono Sakhidin Santi Dwi Astuti Siti Nuryanti SR Herastuti, SR Sri Maryani Sulasih Tri Yanto Tri Yanto Tri Yanto Tri Yanto triana setyawardani Weni Novandari Wicaksono, Rumpoko Wuryatmo, Erminawati

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