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Fibra Nurainy
Dosen Jurusan Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Other

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PENYUSUNAN DRAFT STANDARD OPERATING PROCEDURE (SOP) PENGOLAHAN KERIPIK PISANG (STUDI KASUS DI SALAH SATU INDUSTRI RUMAH TANGGA KERIPIK PISANG BANDAR LAMPUNG) Haryanto, Didit; Nawansih, Otik; Nurainy, Fibra
Jurnal Teknologi & Industri Hasil Pertanian Vol 18, No 2 (2013): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (264.483 KB) | DOI: 10.23960/jtihp.v18i2.%p

Abstract

Standard operating procedure (SOP) is a procedure or steps which is standardized and must be passed to complete a particular work process. Arranging SOP draft is based on a review of Good Manufacture Practice. SOP is made for being a guide line in doing process in an industry. Purposes of this research is arranging SOP draft for home industries of banana chips making, so the product will meet the standard. In this research, drafting standard operating procedure (SOP) of the banana chips industry was begun with observating and recording every detail process. The research was conducted through four steps. Firstly, field observation to observate  process, including sanitation, tools specification, and description about step of processing banana chips. Second step was determining the critical point and optimating the condition. The next step was arranging the SOP draft. The last was the testing of SOP draft. Then the data were compared and discussed descriptively.  The result was a SOP draft which was used as in processing banana chips the products consistenly had meet the standard quality of SNI 01-4315-1996, they include moisture content, ash content, fat content, wholeness, with flavor, aroma, color, and texture.  The analysis data are, Moisture content (0,17%), ash content (1,35%), fat content (27,90%) and wholeness (88,00%). Otherwise the data analysis for banana chips that produce without SOP are, moisture content (0,15%), ash content (1,88%), fat content (39,41%) and wholeness (83,00%). Keywords: standard operating procedure (SOP), banana chips, consistency of quality
PENGARUH KONSENTRASI CaCl2 DAN LAMA PERENDAMAN TERHADAP SIFAT ORGANOLEPTIK KERIPIK PISANG MULI (Musa paradisiaca L.) DENGAN PENGGORENGAN VAKUM (VACUUM FRYING) Nurainy, Fibra; Nurdjanah, Siti; Nawansih, Otik; Hidayat, Rahmad
Jurnal Teknologi & Industri Hasil Pertanian Vol 18, No 1 (2013): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (98.893 KB) | DOI: 10.23960/jtihp.v18i1.%p

Abstract

The ripe muli banana is very sensitive to high temperatures, therefore this type banana cannot be fried at normal atmosphere pressur. Therefore , a frying process at low temperature and low pressureis needed. The objective of this research was to determine the best CaCl2 concentration, soaking time, and the interaction between  them in producing the best muli banana cracker using vacuum frying. The factorial experiment was arranged  in a complete randomized block design with three replications. The first factor was the CaCl2 (K) concentration and the second factor was soaking time (T). The CaCl2 concentration consisted of three levels: 1% (K1), 2% (K2), and 3% (K3). The soaking times were 10 minutes (T1), 20 minutes (T2), and 30 minutes (T3). Weight of each sample processed was 2 kg. The sensory evaluation data homogeneity  and additivity were  tested using Bartlet  and Tuckey tests.  Then the data were analyzed using ANOVA, and further analyzed using honest significant difference with significant level of 5%. The best organoleptic properties of vacuum fried muli banana cracker was found on the treatment of  1% CaCl2 soaked for10 minutes (K1L1) with characteristics of typical banana aroma, yellow brownish color, sweet and a little bit sour taste, no after taste, and crunchy. The overall acceptance was favorable. Keywords: CaCl2, cracker, crunchiness, muli banana, vacuum frying
PENGARUH PENAMBAHAN SARI BUAH JAMBU BIJI MERAH (Psidium guajava L.) DAN GLUKOSA TERHADAP TOTAL BAKTERI ASAM LAKTAT DAN KARAKTERISTIK ORGANOLEPTIK MINUMAN SINBIOTIK CINCAU HIJAU (Premna oblongifolia Merr) Rizal, Samsul; Nurainy, Fibra; Fitriani, Melza
Jurnal Teknologi & Industri Hasil Pertanian Vol 18, No 2 (2013): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (475.715 KB) | DOI: 10.23960/jtihp.v18i2.144 - 156

Abstract

The purpose of this research was to determine the concentration of guava concentrate (Psidium guajava L.) and glucose which produce green cincau sinbiotic beverage with the best sensory characteristics. Factorial treatment was arranged in a Complete Randomized Design (RAKL) with two factors and three replications. The first factor was the concentration of guava concentrate (K), consisted of 5 levels (0%, 5%, 10%, 15%, and 20%), and the second factor was the addition of glucose (G) that consisted of  3 levels (2%, 3%, and 4%). Data homogeneity and additivity  were analyzed by Barlett and Tuckey tests.  Data were analyzed with Analysis of Varians,  then the data were further analyzed with orthogonal polynomial at significant level of 5% or 1%. The results showed that the addition of 15% guava concentrate and 2% of glucose produced the best characteristic of green cincau sinbiotic beverage with concentration of lactic acid bacteria 11.209 log colonies / ml, taste of 3.48 (rather like), flavor 3.35 (rather like), the appearance of 3.18 (rather like) and 3.57 overall acceptance (like), and antioxidant activity of 67.14%. Keywords: Glucose, green cincau sinbiotic baverage, guava concentrate
PENGARUH PERLAKUAN AWAL TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK TEPUNG JAMUR TIRAM (Pleurotus oestreatus) -, Ardiansyah; Nurainy, Fibra; Astuti, Susi
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 2 (2014): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (81.39 KB) | DOI: 10.23960/jtihp.v19i2.117 - 126

Abstract

Oyster mushroom (Pleuorutus ostreatus) is one of healthy vegetables and  widely consumed. Oyster mushroom is very perishable. When stored at cool temperatur, oyster mushroom only stands for 3-5 days, although it has been packed in  polyethylene plastic bags. To extend its shelf life , oyster mushroom can be processed ​​into flour. This study  was aimed  to find  the best treatment to produceoyster mushroom flour that has the best chemical and organoleptic properties. The  experiment was arranged in a Completely Randomized Block Design with single factor and 4 replications. The single factor was consisted of six levels pretreatment : control, blanching, soaking in 0.5% citric acid for 10 minutes, blanching + soaking in 0.5% citric acid for 10 minutes, soaking in 2500 ppm sodium bisulphite for 10 minutes, and blanching + soaking in 2500 ppm sodium bisulphite for 10 minutes. The parameters observed : chemical characteristics (water,  ash,  protein, fat, carbohydrate contents) and organleptic property of color.  ANOVA was used to analyse the data, and then continued using Honestly Significant Difference test (HSD) at 5% level of significance. The results showed that pretreatment significantly affected the moisture, fat, protein, ash, carbohydrate contents and color  of oyster mushroom flour. The best  oyster mushroom flour was found in the  control  flour (with no pre-treatment) with chemical characteristics: water content 7.29%, ash content 8.01%,  protein content 17.50%, fat content 1,93% and carbohydrate content of 73.68%., and organoleptic characteristic of color was scored as white (4.3). Keywords :citric acid,  blanching, flour,  oyster mushroom, sodium bisulphite
KAJIAN PRODUKSI MINUMAN CAMPURAN SARI WORTEL DENGAN BERBAGAI BUAH Triastuti, Ikrar; Nurainy, Fibra; Nawansih, Otik
Jurnal Teknologi & Industri Hasil Pertanian Vol 18, No 2 (2013): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (87.598 KB) | DOI: 10.23960/jtihp.v18i2.%p

Abstract

This research was aimed to find the most preferred fruit  to be mixed with carrot juice, to determine the formulation of carrot and the chosen fruit that give  the best mixed juice, and to elucidate the physical and chemical characteristics of the chosen juice  stored at 10°C for 6 days. The fruits to be chosen were pineapple, orange, red guava, mango, passion fruit. The formulations carrot and the chosen fruit used were 50%: 50%, 60%: 40%, 70%: 30%, 80%: 20%, 90%, 10%, and 100%: 0%. The results showed that the most preferred fruit to be mixed with carrot  was soursop. Selected formula that gave the best sensory properties was 80% carrot : 20% soursop.  This mixed juice  had scores for aroma, taste, color, and overall acceptance of 3 (like slightly), 3.600 (like), and 3.240 (like slightly) . During  6- days of cold storage there was a slight decrease in vitamin C, total soluble solid, and cloud stability, but there was a slight increase in pH. Keywords: carrot, cloud stability, mixed juice, soursoup
PENGARUH PENAMBAHAN UBI JALAR UNGU TERHADAP SIFAT ORGANOLEPTIK ES KRIM SUSU KAMBING PERANAKAN ETAWA [The Influence of Purple Sweet Potato Increment og Organoleptic Characteristic of Goat Milk Ice Cream of Etawa Generation] Susilawati, Susilawati; Nurainy, Fibra; Nugraha, Aditya Wahyu
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 3 (2014): Jurnal Teknologi Industri & Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (156.599 KB) | DOI: 10.23960/jtihp.v19i3.%p

Abstract

Goat milk is perishable foodstuffs and has  low shelf life. One way to preserve it is process goat milk into ice cream. This is usefulforreducingthe damagenutritiongoat milk. Purple sweet potatoes which contain some anthosianin can be added to inprove the texture. However, the amount of purple sweet potato  added will affect the texture and body of icecream.  Therfore this research is needed. This research was purposed to find concentration of purple sweet potato that will produce the best ice cream especially on organoleptic characteristic. The experiment was arranged in  Latin Square design in single factor that consist of 5 levels  concentrations of purple sweet potato paste. There were 0% (reference), 10%, 20%, 30%, and 40% (b/b) with 5 replications. Data were analyzed using analysis of variance . further tested using the HSD Test in 5% level of signiificance. The The results showed that addition of  30%  sweet potato paste produced the best quality of goat milk ice cream of Etawa . The score of aroma was 3,5 (not specific goat milk), the taste’s score was 3,47 (sweet), color’s score was 2,8 (rather purple), texture’s score was 3,5 (soft), and the overall  of acceptance was 3,203 (rather like). This ice cream contained water, protein, fat, ash, crude fiber, and total carbohidrate as amuch as 66,98%, protein was 5,5%, 11,86%, 1,34%, 0,3% and 14,2%. Keywords : goat milk, ice cream, purple sweet potato
Analisis Finansial dan Sensitivitas Usaha Kecil Menengah Dodol Coklat Nurainy, Fibra; Nawansih, Otik; Sitanggang, Merry Monika
Jurnal Penelitian Pertanian Terapan Vol 15, No 3 (2015)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (219.897 KB) | DOI: 10.25181/jppt.v15i3.133

Abstract

This research was purposed to determine financial aspects of chocolate dodol home industry. The result of investment feasibility are reasonable to continue (NPV>0, Net B/C >1,IRR> 22% discount rate and raw?s material (cocoa beans) as many as 10%-50% and the fuel as many as 15%-90 PP< 5 years of economical?s age. The result of sensitivity variable cost increase likes % still reasonable to continue (NPV>0, Net B/C >1,IRR> 22% discount rate and PP< 5 years of economical?s age). Keywords: Chocolate dodol, Financial Analysis, Sensitivity.
Proses Pembuatan Hidrolisat Protein Ikan Rucah Koesoemawardani, Dyah; Nurainy, Fibra; Hidayati, Sri
Jurnal Natur Indonesia Vol 13, No 3 (2011)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (207.008 KB) | DOI: 10.31258/jnat.13.3.256-261

Abstract

This study aimed to find optimum manufacturing trash fish protein hydrolyzate using the commercial papainenzyme. It is known that fish protein hydrolysates have good functional properties, so it is more widely utilized,especially for food. The study was conducted in two stages, the first stage was to make trash fish protein hydrolyzatetreated with enzyme concentration of 3%, 5%, 7% (w/w), and pH 5; 5.5; 6; 6.5; 7, whereas second stage was to maketrash fish protein hydrolyzate with same from the first stage and so the best treatment followed by treatment ofhalf-hour long incubation and one hour. Parameters observed were soluble protein, foamability, fat binding capacityand emulsion stability. The treatment was repeated three times and the first phase of data analysis using advancedtesting LSD and the second stage using the T test. Results show that the best soluble protein to produce a trashfish protein hydrolyzate enzyme was at a concentration of 5% and pH = 6.5 that was equal to 19.71%. In half an hourincubation produce higher soluble protein values and foamability that were equal to 24.97% and 9.63%, while thebinding capacity of fat in one hour incubation produces a higher value that was equal to 5.03%. Meanwhile, emulsionstability did not differ significantly at both incubation time.
EVALUATION OF HARVEST AGE ON PHYSICOCHEMICAL PROPERTIES AND ANTIOXIDANT CAPACITY OF BUTTERNUT PUMPKIN FLOUR Siti Nurdjanah; Ika Mulawati; Tanto Pratondo Utomo; Fibra Nurainy
Jurnal Penelitian Pascapanen Pertanian Vol 18, No 3 (2021): 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.v18n3.2021.121-130

Abstract

Processing pumpkins (Cucurbita moschata) is one alternative to prolong its shelf life and to provide flexibility in uses.. The aim of this research was to find the right harvest time to produce pumpkin flour with high yield and good quality. The experiment was designed using a complete randomized block design with 4 replications. The treatments included the harvest age of 15, 20, 25, and 30 days after fruit set (DAFS). The data obtained were processed using ANOVA, and continued tested using DMRT. The pumpkin with various maturity levels was analysed for starch, moisture, ash, lipid, protein and carotenoid contents. Yield, potential as antioxidant, granular shape and size were also determined The results indicate that pumpkin harvested at 25 DAFS produced high yield and good quality flour.
Penyuluhan dan Pelatihan Pembuatan Cookies Tiwul dan Kerupuk Tiwul Di KWT Kenanga ds Sukajawa, Kecamatan Bumi Ratu Nuban, Kabupaten Lampung Tengah Fibra Nurainy
Jurnal Pengabdian Kepada Masyarakat Sakai Sambayan Vol 4 No 2 (2020)
Publisher : Lembaga Penelitian dan Pengabdian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jss.v4i2.178

Abstract

Kelompok Wanita Tani (KWT) Kenanga yang berada di Kecamatan Bumi Ratu Nuban merupakan KWT yang melalukan usaha diversifikasi produk singkong. Produk KWT Kenanga saat ini adalah Tiwul kering yang dikemas dan selanjutnya dijual di pasaran. Pada produksi tiwul terdapat tiwul yang berbentuk butiran halus yang tidak memenuhi kriteria untuk dijual disebut sebagai tiwul afkir ( off grade). Untuk meningkatkan nilai jual dan nilai ekonomi tiwul afkir perlu dilakukan diversifikasi produk . Pada kesempatan ini dilakukan penyuluhan dan pelatihan pembuatan cookies tiwul dan kerupuk tiwul. Beberapa permasalahan yang ditemukan adalah a).produk diversifikasi produk tiwul masih terbatas jenisnya, b) mitra belum menguasai teknologi pengolahan cookies tiwul dan kerupuk tiwul, c). mitra belum menguasai pengetahuan tentang kemasan dan pelabelan produk makanan . Solusi yang ditawarkan untuk mengatasi masalah tersebut adalah 1). melakukan penyuluhan dan pelatihan tentang teknologi diversifikasi produk tiwul 2). membantu memperbaiki sistem kemasan, pelabelan dan pemasaran, 3). Pemberian fasilitas peralatan untuk mendukung usaha diversifikasi produk berbasis tiwul. Tujuan yang ingin dicapai dari kegiatan ini adalah terciptanya KWT yang tangguh dan tanggap dengan perkembangan teknologi dan tuntutan konsumen akan jenis dan kualitas produk yang dihasilkan, teraplikasikannya teknologi diversifikasi tiwul sehingga tercapai nilai tambah produk yang diinginkan, terwujudnya jejaring pasar yang luas dan sistem pemasaran dan promosi yang lebih baik serta terbukanya peluang kerja baru serta terciptanya sinergi antara perguruan tinggi dengan dunia usaha. Hasil pengabdian menunjukkan bahwa mitra sangat antusias dengan kegiatan pengabdian ini ditunjukkan dengan semangat peserta dalam mengikuti kegiatan penyuluhan, praktek dan mengaplikasikan praktek . Kegiatan penyuluhan yang dilakukan dalam kegiatan pengabdian ini dapat meningkatkan pengetahuan peserta mengenai pengolahan tiwul dan diversifikasi produk tiwul dari nilai rata-rata 50 menjadi 80. Hasil penyuluhan dan pelatihan selanjutnya dipraktekkan dan dikembangkan secara mandiri oleh mitra sehingga untuk cookies tiwul sudah mendapat tempat pemasaran di salah satu swalayan di Lampung Tengah.
Co-Authors A. S. Suharyono Aditya Wahyu Nugraha Amanda Putra Seta Andi Antonika Ardiansyah - Artha Regina Tambunan Azhari Rangga Chintia Agrefina Brilian Dewi Wulan Sari Didit Haryanto Dyah Koesoemawardani Eka Intan Kumala Putri Erdi Suroso Esa Ghanim Fadhallah Esa Susanti Harun Al Rasyid Hotma Ria Tumanggor Ika Mulawati Ikrar Triastuti Ikrar Triastuti Lidya Sari Mas Indah, Lidya Sari Mas M A Chozin Mahesa Reyhan Prayoga Maria Erna Melza Fitriani Merliyanisa Merliyanisa Merry Monika Sitanggang Merry Monika Sitanggang Merry Monika Sitanggang, Merry Monika Muhamad Kurniadi Muhammad Iqbal Meyza Otik Nawansih Otik Nawansih Otik Nawansih Otik Nawansih Otik Nawansih Otik Nawansih Rahmad Hidayat Ribut Sugiharto Ribut Sugiharto Riyan Arip Wibowo Samsu Udayana Samsul Rizal Siti Nurdjanah Siti Nurdjanah Sri Hidayati Sri Hidayati Suharyono Suharyono Suharyono Suharyono Susi Astuti Susilawati Susilawati Susilawati, Susilawati Sussi Astuti Tanto Pratondo Utomo Wan Abbas Zakaria Wisnu Satyajaya Yudiantoro Yudiantoro