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All Journal Jurnal Teknologi Pertanian agriTECH Jurnal Agroindustri Jurnal Penelitian Pertanian Terapan Jurnal Aplikasi Teknologi Pangan Al-Dzikra: Jurnal Studi Ilmu al-Quran dan al-Hadits Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Aplikasi Teknologi Pangan HIKMAH : JURNAL PENDIDIKAN AGAMA ISLAM Sinar Sang Surya: Jurnal Pusat Pengabdian kepada Masyarakat Jurnal Inovasi Pembangunan JURNAL AGROINDUSTRI HALAL Jurnal Penjaminan Mutu AGRIC Open Access DRIVERset Jurnal Pengabdian Fakultas Pertanian Universitas Lampung
Samsul Rizal
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PROFIL PROSES FERMENTASI RUSIP DENGAN PENAMBAHAN GULA AREN CAIR Susilowati, Rukmini; Koesoemawardani, Dyah; Rizal, Samsul
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 (206.604 KB) | DOI: 10.23960/jtihp.v19i2.137 - 148

Abstract

This research was aimed to determine the microbiological and chemical characteristics of rusip with the addition of liquid palm sugar during fermentation.  Fermentation was carried out for 7 days and the observation was done after fermentation time of 0 hours (H1), 12 hours (H2), 24 hours (H3), 36 hours (H4), 2 days (H5), 3 days (H6), 4 days (H7), 5 days (H8), 6 days (H9) and 7 days (H10).  To obtain rusip fermentation profiles, the data were presented descriptively in tables and graphs.  Total lactic acid bacteria and lactic acid of rusip increased during fermentation, while pH, total fungi and total microbial decreased during fermentation. The chemical and microbiological characteristics of rusip on the seventh day of fermentation was : pH of 5.97, total lactic acid bacteria of 8.04 log CFU/g, total fungi  of 2.60 log CFU/g, total microbial of 9.87 log CFU/g, total lactic acid of 5.64% and total volatile nitrogen (TVN)  of 109.07 mg N/100 g. Keywords : liquid palm sugar, profil fermentation, rusip
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 PREPARASI DAN BLANCHING TERHADAP MUTU REBUNG IKAN TERFERMENTASI (LEMEA) [The Effect of Preparation and Blanching to Quality of Fermented Bamboo Shoots and Fish (Lemea)] Zuidar, Ahmad Sapta; Rizal, Samsul; Hadi, Jessica Puteri Octavia
Jurnal Teknologi & Industri Hasil Pertanian Vol 24, No 1 (2019): 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 (1598.136 KB) | DOI: 10.23960/jtihp.v24i1.%p

Abstract

Quality is one of the important factors in producing lemea - a fermented bamboo shoots and fish. Objectives of this research were to find out effects of preparation and their interaction to produce the best quality of lamea. This research used randomized complete block design with two factors and three replications. The first factor was preparations (P) consisting of four levels, namely preparation by smoothing and stirring (P1), preparation by cutting and stirring (P2), preparation by smoothing and coating (P3), and preparation by cutting and coating (P4). The second factor was blanching (B) consisting of two levels, namely without blanching (B0) and blanching (B1). In order to determine its quality, lemea was observed for its content of lactic acid bacteria, total volatile nitrogen, moisture content, and protein content as well as its sensory characteristics (color, aroma, texture, and overall acceptability scores). Collected data were analysed for its variances and the results showed that preparation and blanching treatments significantly affected lemea’s total volatile nitrogen and sensory characteristics.  The best lemea quality was obtained from combination treatment of blanching with chopped and stirred preparation (B1P2). The lemea had lactic acid bacteria of 10.1160 log cfu/g, total volatile nitrogen of 43.14 mg/100g, moisture content of 87.99% (b/v), color score of 4.34 (yellowish white), aroma score of 3.78 (rot), texture score of 4.53 (soft) and overall acceptance score of 3.90 (likes).
KARAKTERISTIK ORGANOLEPTIK DAN KANDUNGAN BETA-GLUKAN TEMPE KEDELAI DENGAN PENAMBAHAN SACCHAROMYCES CEREVISIAE Rizal, Samsul; Erna Kustyawati, Maria
Jurnal Teknologi Pertanian Vol 20, No 2 (2019)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (265.376 KB) | DOI: 10.21776/ub.jtp.2019.020.02.6

Abstract

ABSTRAKKapang, R. oligosporus merupakan mikroba utama yang berperan dalam fermentasi tempe. Penambahan khamir selama fermentasi tempe mempengaruhi kandungan aroma tempe dan diduga menghasilkan beta-glukan dalam tempe. Penelitian ini bertujuan untuk mengetahui pengaruhpenambahan Saccharomyces cerevisiae terhadap sifat organoleptik dan kandungan betaglukan pada tempe. Perlakuan terdiri dari 2 faktor yaitu konsentrasi S. cerevisiae yang terdiri dari 1% dan 3%, perlakuan kedua adalah cara pemasakan terdiri dari 2 taraf yaitu tempe digoreng dan dikukus. Sebagai kontrol dilakukan pengamatan terhadap tempe mentah. Pengujian organoleptik, sampel tempe diambil 15 g lalu dimasak sesuai perlakuan kemudian diamati secara organoleptik dengan uji skoring menggunakan 25 orang panelis. Data dianalisis dengan sidik ragam untuk mendapat penduga ragam galat dan uji signifikansi untuk mengetahui pengaruh antar perlakuan. Perbedaan antar perlakuan dianalisis menggunakan Duncan Multiple Range Test (DMRT) pada taraf 5% untuk pengamatan terhadap sifat organoleptik tempe. Pengamatan sifat organoleptik dilakukan terhadap aroma langu, aroma khas tempe, rasa asam dan rasa pahit, dan penerimaan keseluruhan tempe. Hasil penelitian menunjukkan tempe yang dibuat dengan penambahan S. cerevisiae 1% dan digoreng memiliki sifat organoleptik terbaik, yakni aroma khas tempe, bau langu lebih rendah, tidak berasa asam, dan tidak pahit. Meskipun berdasarkan skor penerimaan keseluruhan organoleptik, tempe yang diberi penambahan S. cerevisiae 1% dan digorenglebih disukai panelis dibandingkan perlakuan lainnya, akan tetapi, penambahan S. cerevisiae 3% menghasilkan tempe dengan kandungan beta-glukan lebih tinggi (0,250%) dibanding penambahan S. cerevisiae 1% (0,181%). ABSTRACTRyzopus oligosporus has been considered as the main microbe that plays a role in tempe fermentation.The addition of yeast in tempeh fermentation is known to affect the flavor of tempeh and produce beta-glucans in tempeh. This study aims to determine the effect of the addition of Saccharomyces cerevisiae in the tempe fermentation to the organoleptic properties and beta-glucan content in tempeh. The treatment consisting of 2 factors, namely the concentration of Saccharomyces cerevisiae consisted of 1% and 3%, thesecond treatment was the method of cooking consisting of 2 levels, namely tempeh fried and steamed. As a control, observations were also made of raw tempeh. For organoleptic testing, tempe samples were taken 15 g then cooked according to the treatment then observed organoleptically by scoring test using 25 panelists. Data were analyzed by analysis ov variance to obtain error estimators and significance tests to determine the effect between treatments. To find out the differences between treatments were analyzed using Duncan Multiple Range Test (DMRT) at the level of 5% for observations of the organoleptic properties of tempeh. Observation of organoleptic properties was carried out on unpleasant aroma, typical aroma of tempeh, sour taste and bitter taste, and overall acceptance of tempeh. The results showed that the tempeh made with the addition of S. cerevisiae 1% and fried had the best organoleptic properties. Although based on the overall organoleptic acceptance score, tempeh given 1% addition of S. cerevisiae and fried was preferred by panelists compared to other treatments, however, the addition of S. cerevisiae 3% produced tempeh with higher beta-glucan content (0,250%) than the addition of S. cerevisiae 1% (0,181%)
Perubahan Sifat Mikrobiologi dan Kimiawi Rusip selama Fermentasi Dyah Koesoemawardani; Samsul Rizal; Moralita Tauhid
agriTECH Vol 33, No 3 (2013)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (469.02 KB) | DOI: 10.22146/agritech.9547

Abstract

Rusip can be made both spontaneously and non-spontaneously. Starter is not added to spontaneous rusip, while to that of non-spontaneous, liquid starter is added in the form of a mixture of lactic acid bacteria including Streptococcus, Lactococcus and Leuconostoc as much as 2% (b/v). This research was aimed at investigating microbiological and chemical changes of rusip, both spontaneously and non-spontaneously. The treatment was repeated three times. The data obtained were then analyzed by applying student t-Test at the level of alpha 5%. The investigation conducted included the total lactic acid bacteria, total yeast, total microbes, pH, total acid, reducing sugar, and total volatile nitrogen (TVN). The findings show that microbiological and chemical characteristics of non-spontaneous rusip were better than those of non-spontaneous during 14-day fermentation. The criteria were the total lactic acid bacteria 12.37 log cfu/; total yeast 4,57 log cfu/g; total microbes 5.94 log cfu/; pH 5.69; total lactic acid 5.04%; reducing sugar 1.29%; TVN 27.57 mg N/100g, while the characteristics of spontaneous rusip include the total lactic acid bacteria 10.40 log cfu/g; total microbes 8.68 log cfu/g; total yeast 5.99 log cfu/g; pH 5.98; total acid lactate 3.12%; reducing sugar 3.63%, and TVN 44, 98 mg N/100g.ABSTRAKRusip dapat dilakukan secara spontan dan tidak spontan. Pada rusip spontan tidak ditambahkan kultur, sedangkan pada rusip tidak spontan ada penambahan kultur cair campuran bakteri asam laktat yaitu Streptococcus, Lactococcus dan Leuconostoc sebanyak 2% (b/v). Penelitian ini bertujuan mengetahui perubahan sifat mikrobiologi dan kimiawi rusip baik spontan maupun tidak spontan. Perlakuan diulang sebanyak tiga kali. Data yang diperoleh kemudian dianalisis dengan menggunakan uji t student pada taraf alpha 5%. Pengamatan yang dilakukan meliputi total bakteri asam laktat, total kapang, total mikroba, pH, total asam, gula reduksi dan total volatile nitrogen (TVN). Hasil pengamatan menunjukkan bahwa sifat mikrobiologi dan kimiawi rusip tidak spontan lebih baik dibandingkan dengan rusip spontan selama 14 hari fermentasi. Adapun kriterianya yaitu total bakteri asam laktat 12,37 log cfu/g; total mikroba 5,94 log cfu/g; pH 5,69; total asam laktat 5,04%; kadar gula reduksi 1,29%; TVN 27,57 mg N/100g, sedangkan karakteristik rusip secara spontan yaitu total bakteri asam laktat 10,40 log cfu/g; total mikroba 8,68 log cfu/g; total kapang 5,99 log cfu/g; pH 5,98; total asam  laktat 3,12 %; kadar gula reduksi 3,63% dan TVN 44, 98 mg N/100g.
EFFECT OF WHEAT FLOUR AND LOW TEMPERATURE STORAGE TO SHELF LIFE AND SENSORY PROPERTIES OF PROBIOTIC SOY TEMPEH Suharyono Suharyono; Samsul Rizal; Sussi Astuti; Raisa Amalia
Jurnal Agroindustri Vol 9, No 1 (2019)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.9.1.37-48

Abstract

Tempe is one type of food that is easily damaged. The use of probiotic microorganisms in the preparation of tempeh is expected to increase the storability and quality of tempe sensory. This study aims to determine the effect of concentrations of wheat flour and low temperature storage that can extend shelf life and maintain the sensory properties of probiotic soybean tempeh. This study used a Complete Randomized Block Design (RCBD) with two factors and three replications. The first factor is the concentration of flour consisting of 5 levels (0%, 0.2%, 0.4%, 0.6%, and 0.8% (b / v). The second factor is the low temperature of storage, which consists from 3 levels (5 ° C, 10 ° C, and 15 ° C). Data obtained were analyzed descriptively for parameters of determination of shelf life, while parameter data of sensory properties (color, aroma, texture, and overall acceptance) were tested for their similarities with Barlett's test, the addition of data with the Tuckey test, and further testing with orthogonal polynomial test at the level of 5% and 1 %.The results showed that the shelf life of soybean tempe treated with probiotic microorganisms ranged from 12.33 to 17.33 days. orthogonal polynomials of wheat flour and low temperature storage have an effect on increasing color scores and texture, but have a significant effect on decreasing aroma score and overall acceptance.The best probiotic soybean tempe is obtained by adding 0.6% flour and 5 ° C storage temperature keep the shelf life of 17.33 days, color score of 3.72 (bright white), aroma score of 2.78 (somewhat typical of tempe and mildly sour), texture score of 4.12 (compact and solid), score equal to overall acceptance 3.41 (rather like), and the total lactic acid bacteria ranged from 9.04 log CFU / g to 9.13 log CFU /g
STUDY ON POTENTIALS OF PINEAPPLE SKIN EXTRACT FERMENTED WITH Lactobacillus casei AS A PROBIOTIC BEVERAGE BY IN VIVO Samsul Rizal; Samsu Udayana Nurdin; Suharyono Suharyono; Marniza Marniza
Jurnal Agroindustri Vol 10, No 1 (2020)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.10.1.12-20

Abstract

The objectives of the research are to learn the effect of fermented drink of pineapple peel extract fermented by Lactobacillus casei toward microflora of digest of Sprague Dawley rats and to know its potential as a probiotic drink.  The treatment compiled by Randomized Complete Block Design (RCBD) with six repetitions.  Eighteen male weanlings Sprague Dawley rats are divided into three groups.  Each group consists of six rats and has different treatments.  One group was given a lactate fermented beverage of pineapple skin extract, one group was given a drink of pineapple skin extract that was not fermented and the other group was given water as a control. The parameters observed include total lactic acid bacteria and total coliform of the digest. The research showed that the provision of lactic acid fermentation drinks produced higher total lactic acid bacteria (LAB) and lower total coliform of digest than the provision of the non-fermented drink of pineapple peel concentrate and provision of water as the control on the rats model. Total LAB in digestion of rats fed fermented pineapple concentrate drinks was 1,6 x 1012 cfu/gram while total coliform was 3,7 x 1011 cfu/gram. The pineapple skin concentrate fermented by Lactobacillus casei is potential as a probiotic drink because of its ability to inhibit pathogenic bacteria
Pengaruh Jenis Ikan dan Konsentrasi Garam pada Rebung Ikan Terfermentasi Ahmad Sapta Zuidar; Samsul Rizal; Kania Widyastuti
Inovasi Pembangunan : Jurnal Kelitbangan Vol 4 No 02 (2016): August 2016
Publisher : Balitbangda Provinsi Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (506.384 KB)

Abstract

Bamboo shoots can be fermented fish, known as Lemea in Bengkulu. Making lemea generally use freshwater fish, but the marine fisheries sector in Bandar Lampung potent enough, so we need to try to make one. Lemea has a distinctive flavor that is affected by salt. Therefore it is necessary to investigate the exact salt concentration in producing the best fish fermented bamboo shoots. This study aims to determine the effect of fish and salt concentrations in fish fermented bamboo shoots. Research arranged as factorial in complete randomized block design (RAKL). The first factor is the type of fish (J), namely J1 (mackerel) and J2 (carp). The second factor is the concentration of salt (G), namely (G1) 5%, (G2) 7.5%, (G3) 10%, (G4) 12.5%, and (G5) 15%. Data were analyzed further by testing HSD 5% and 1%. Observations made include the value of pH, total acid, total microbes, and organoleptic (color, aroma, texture, and overall acceptance). Results of analysis of variance showed that the type of fish affect the total acid and total microbes, whereas the effect on total salt concentration of acid, acidity (pH), total microbes, and organoleptic (color, aroma, texture). The best results were obtained in this study are the two types of fish that mackerel and carp with salt concentration of 5%, with a pH value of 5.3767, 0.0662% total acid, total microbes of 7.68 log cfu / g, color scores 2, 8 (white and gray), aroma score of 2.7 (acid), and the texture score of 3.8 (slightly soft).
PENGARUH GLUKOSA DAN JAHE MERAH TERHADAP KARAKTERISTIK MINUMAN PROBIOTIK DARI KULIT NANAS MADU Samsul Rizal; Suharyono Suharyono; Fibra Nurainy; Merliyanisa Merliyanisa
Jurnal Teknologi & Industri Hasil Pertanian Vol 25, No 2 (2020): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v25i2.110-119

Abstract

The availability of sufficient energy sources to grow lactic acid bacteria and spices addition can influence probiotic drinks' characteristics. This study aimed to study the effect of glucose and red ginger extract on honey pineapple skin probiotic drinks' characteristics. This study used a Complete Randomized Block Design (RCBD) with two factors. The first factor was glucose concentration, namely 1%, 2%, 3%, and 4% w/v, while the second factor was the concentration of red ginger extract, namely 0%, 1%, 2%, 3%, 4%, and 5% (v/v). The data were analyzed using variance analysis (ANOVA), and the differences between means were determined using the orthogonal polynomials. The results showed that glucose increased total lactic acid bacteria and pH, but decreased the preference score of taste, color, and overall reception, but did not affect those of honey pineapple probiotic juice extract's aroma. The red ginger extract increased the taste, aroma, color, and overall acceptance scores, but did not affect the pH and total lactic acid bacteria of pineapple probiotic drinks. The best probiotic drink was from 2% glucose, and 3% red ginger extract, which had 1.3 x 109 colony lactic acid bacteria /mL; total lactic acid 0.63%; pH 3.69; somewhat like the taste, somewhat like the aroma; and somewhat like overall reception.Keywords: glucose, honey pineapple peel, lactic acid bacteria, probiotic beverage, red ginger 
PENGARUH KONSENTRASI KITOSAN TERHADAP AKTIVITAS ANTIBAKTERI DENGAN METODE DIFUSI AGAR (SUMUR Fibra Nurainy; Samsul Rizal; Yudiantoro Yudiantoro
Jurnal Teknologi & Industri Hasil Pertanian Vol 13, No 2 (2008): 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 (72.015 KB) | DOI: 10.23960/jtihp.v13i2.117 - 125

Abstract

The aim of this work was to obtain the minimal concentration of chitosan which possess antibacterial characteristic. The concentrations of chitosan that used were 0%; 0,2%; 0,4%; 0,6%; and 0,8% (w/v), whereas bacteria cultures used to examine antibacterial activity of chitosan were Escherichia coli, Bacillus subtilis and Staphylococcus aureus. Well method (gel diffusion) was utilized to test the chitosan antibacterial activity.  The result was analyzed using descriptive method and presented in the graphic form.  The result showed the activity of chitosan restraint as antibacterial.  The test of chitosan antibacterial activity utilizes gel diffusion (well) method. The data analyzed descriptively and presented in the graphic form.  The result  showed the activity of chitosan restraint as anti bacteria against Staphylococcus aureus, Bacillus subtilis or Escherichia coli with the highest restraint diameter was noticed at the addition of 0,2% chitosan, which were 20,27 mm/mg chitosan, 24,50 mm/mg chitosan and 31,53 mg chitosan, respectively.  The lowest restraint diameter was found at the addition of 0,8% chitosan, which were 6,82 mm/mg chitosan, 12,14 mm/mg chitosan and 14,23 mm/mg chitosan, respectively. Keywords:  Antibacterial activity, chitosan, gel diffusion method
Co-Authors Agus Salim Ahmad Fitri Ahmad Sapta Zuidar Ahmad Sapta Zuidar Anjelia Putri Asep Sukohar Bella Intan Ayu Safitri Cherly Silvia Ericha Dandy Syauqy Muazar Dewi Agustina Iryani Dyah Koesoemawardani Esa Ghanim Fadhallah Esa Susanti Fachruddin Fachruddin Fibra Nurainy Fibra Nurainy Hadi, Jessica Puteri Octavia Julfi Restu Amelia, Julfi Restu Kania Widyastuti M.Yusuf Alfian Rendra Anggoro Maria Erna Kustyawati Maria Erna Kustyawati Marniza Marniza Melza Fitriani Merliyanisa Merliyanisa Moh Aris Pasigai Moralita Tauhid Muhammad Nur Faza Taqiyyuddin Murhadi Murhadi Nida Rianda Nabila Otik Nawansih Raisa Amalia Ramlah Robin Sirait Rukmini Susilowati Samsu Udayana Nurdin Samsu Udayana Nurdin Samsu Udayana Nurdin Siti Nurdjanah Sri Hidayati Sri Setyani Subeki Subekti Suharyono A S Suharyono A.S Suharyono A.S Suharyono AS Suharyono AS Suharyono Suharyono Suharyono Suharyono Suharyono Suharyono Suharyono Suharyono Suharyono Suharyono Susilawati Susilawati Sussi Astuti Teguh Endaryanto Tirza Hanum Umami Ekarisa Wahyuddin Wawan Arbeni Yudiantoro Yudiantoro