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All Journal Jurnal Teknologi Industri Pertanian Jurnal Riset Industri Hasil Hutan Pro Food EnviroScienteae Jurnal Pengabdian Al-Ikhlas Jurnal Proteksi Tanaman Tropika ZIRAA'AH MAJALAH ILMIAH PERTANIAN Jurnal Pengabdian Ilung (Inovasi Lahan Basah Unggul)

Agustina, Lya

Teknologi Industri Pertanian, Universitas Lambung Mangkurat

Author-ID : 4334481

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Formulation of Baby Porridge Flour Using Nagara Tuber and Kalakai (Stenochlaena palustris) as Iron Fortifying Agent with Natural Flavor of Ambon Banana Sholihah, Nitie Ma'rifatus; Nugroho, Ph.D., Agung; Agustina, Lya
Jurnal Riset Industri Hasil Hutan Vol 10, No 2 (2018)
Publisher : Kementerian Perindustrian

Kalakai (Stenochlaena palustris) is a fern that lives wildly in nature. High iron content in the diet underlies the use of kalakai plants as a natural iron fortifying food for growing children. The purpose of this study was to determine the best formulation of baby porridge flour meeting the Indonesian National Standard (SNI). Kalakai was selected as a Fe fortifying material due to its high content of Fe. Three formulations (A, B, and C) were produced from three different flours (cassava nagara, kalakai, and young banana), and the formulated samples were tested. Formula A was 55 (cassava) : 5 (kalakai) : 40 (banana); formula B was 57:3:40; and formula C was 59:1:40. Those three formulations were compared with a control which was made from cassava nagara flour and banana flour with ratio of 60% and 40% (without kalakai). The results showed that the best formula was the A formulation, with a ratio content of 55:5:40. This formula had 0.90 g/ml of kamba density, 2.04 of water absorption index, 6.62% of moisture content, 3.02% of ash content, 0.67% of fat content, 2.41% of crude protein, and 4.48 mg/100g of Fe level.

PENGARUH JENIS DAN KONSENTRASI PENSTABIL PADA PEMBUATAN MINUMAN PROBIOTIK KACANG NAGARA (Vigna unguiculata ssp. Cylindrica): Effect of Type and Stabilizer Concentration on the Manufacture of Probiotik Drinks from Nagara Beans (Vigna unguiculata ssp. Cylindrica) Ova Deana Sutrisno; Lya Agustina; Hisyam Musthafa Al Hakim
Pro Food Vol. 5 No. 2 (2019): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

ABSTRACT The beans used in this study were cowpea varieties with the Latin name (Vigna unguiculata ssp. Cylindrica) that are widely known as a protein source where 100 grams of nagara beans contains 22.9 grams of protein. This study aimed to determine the effect of the type and stabilizer concentrations on the quality of probiotic drinks of nagara beans. The types of stabilizers used in this study were Carboxy Methyl Celulose (CMC) and Xanthan gum. This research was carried out using Randomized Block Design (RBD), which consisted of two factors, namely factor I Stabilizing concentrations: 0.5%, 0.75% and 1% stabilizing factor II: CMC and xanthan gum with 3 replications , so that there were 18 times the experimental unit. Based on the SNI (2981: 2009), the best probotic drink was obtained in 1% CMC treatment with physical quality including liquid-viscous appearance, normal/distinctive smell, sour/distinctive taste, homogeneous consistency and gray color. As well as protein content of 1.7%, ash 0.1%, total lactic acid 0.7%, acidity level (pH) is 3.6 and total LAB 2.3 x 1011 CFU/ml. Keywords: Nagara beans, Carboxy methyl celulose, xanthan gum, probiotic drinks ABSTRAK Kacang yang digunakan pada penelitian ini merupakan kacang tunggak varietas nagara dengan nama latin (Vigna unguiculata ssp. Cylindrica). Kacang-kacangan banyak dikenal sebagai sumber protein dimana per 100 gram kacang nagara mengandung protein 22,9 gram. Penelitian ini bertujuan untuk mengetahui pengaruh jenis dan konsentrasi penstabil terhadap mutu minuman probiotik kacang nagara. Jenis penstabil yang digunakan pada penelitian ini yaitu Carboxy Methyl celulose (CMC) dan Xanthan gum. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Kelompok (RAK), yang terdiri dari dua faktor, yaitu faktor I Konsentrasi penstabil : 0,5%, 0,75% dan 1% dan faktor II jenis penstabil : CMC dan xanthan gum dengan 3 kali ulangan, sehingga didapat 18 kali satuan percobaan. Penelitian ini menghasilkan hasil terbaik yang mengacu pada SNI (2981:2009) tentang minuman probiotik yaitu pada perlakuan CMC 1% dengan mutu fisik meliputi penampakan cair-kental, bau Normal/khas, rasa asam/khas, konsistensi homogen dan warna abu-abu. Mutu kimia kadar protein 1,7%, kadar abu 0,1%, total asam laktat 0,7%, derajat keasaman (pH) 3,6 dan total BAL 2,3 x 1011 CFU/ml. Kata Kunci: Kacang Nagara, carboxy methyl celulose, xanthan gum, minuman probiotik.

OPTIMASI SUHU DAN LAMA FERMENTASI TEPUNG KACANG NAGARA (Vigna Unguiculata ssp. Cylindrica) MENGGUNAKAN Lactobacillus plantarum DENGAN RESPONSE SURFACE METHODOLOGY (RSM) Susi, Lya Agustina, Condro Wibowo, Alia Rahmi Umar Dani Anshory
Jurnal Teknologi Industri Pertanian Vol. 28 No. 3 (2018): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Nagara bean (Vigna Unguiculata ssp. Cylindrica)is local food ingredients that has the potential to be developed for food diversification because it predominantly contains carbohydrates (50-60%) and protein (20-25%). Previous research showed that fermentation of nagara bean with Lactobacillus plantarum at room temperature can improve the characteristic of nagara bean flour.The research was aimed to optimize the temperature and fermentation duration of nagara bean byL. plantarum for modification of nagara bean flour using the Response Surface Methodology (RSM) method. Fermentation using L. plantarum bacteria as much as 1% (v /v) on nagara bean grits using a ratio of nagara bean and soaking water = 1: 4.The research factor used was periods and soaking temperature with each center point 48 hours and 37 °C respectively. The result of research showed that the optimumtemperature and fermentation durationswere 39.140C and 49.71 hours with the result in water absorption index (IPA) of 2.03, swelling power of 5.13 g/g and protein content of 25.60% while factor (treatment) temperature and fermentation duration did not give significant effect to density, insoluble solid, moisture content, ash content, fat content and carbohydrate content.Keywords: Nagara bean, fermentation, Lactobacillus plantarum, Response Surface Methodology

FORMULASI PRODUK FLAKE SEREAL MENGGUNAKAN TEPUNG KACANG NAGARA TERMODIFIKASI Lactobacillus plantarum, TEPUNG BERAS HITAM DAN TEPUNG PISANG : VARIASI PROPORSI TEPUNG KOMPOSIT DAN LAMA STEAMING Susi Susi, Lya Agustina, dan Udiantoro
Jurnal Teknologi Industri Pertanian Vol. 29 No. 2 (2019): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24961/j.tek.ind.pert.2019.29.2.193

The nagara beans fermented by lactic acid bacteria Lactobacillus plantarum have better physicochemical properties than unfermented beans, as well as protein and starch digestibility. Nagara bean flour that have been modified by L. plantarum can be used for the formulation of complementary food products in the form of breakfast cereals. Breakfast cereal products must contain enough nutrients, and have good acceptability. The quality improvement of cereal flake products ca be done by making a composite of nagara bean flour with the addition of black rice flour which contains antioxidant compounds and banana flour which is able to support the digestibility of breakfast cereal produced. This research was aimed to get the good breakfast cereal formulation and steaming periods where the product has high nutrition and sensory properties received. This study was conducted using a randomized block design, cereal flake formulation was carried out using nagara bean flour fermented by L. plantarum, banana flour and black rice flour with a proportion nagara bean flour of 0 to 100 percent and then steamed at a pressure of 80 kPa for 30 and 60 minutes. The results showed that the higher proportion of nagara beans in composite flour would decrease the acceptability but the dissolved protein content would increase with the increasing proportion of nagara bean flour. The proportion of nagara bean flour modified by L. plantarum up to 40 percent showed preference close rather like, with starch content ranging from 48.89–52.02% db, dissolved protein of 5.29-5.97 mg/mL, and resistant starch content of 1.84-2.90% db with average of in vitro starch digestibility of cereal flake was 87.60%.Keywords: nagara bean, L. plantarum, flake cereal, protein, resistent starch

Pemanfaatan Asap Cair sebagai Disinfektan untuk Memperpanjang Masa Simpan Buah Pisang Talas (Musa paradisiaca) Rahmatullah .; Udiantoro .; Lya Agustina
JURNAL PROTEKSI TANAMAN TROPIKA Vol 1 No 1 (2018): Edisi Februari 2018
Publisher : www.ulm.ac.id

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Buah pisang mencapai tingkat matang apabila pembesaran buah berakhir. Pisang yang mencapai tingkat matang akan masak dengan sempurna. Untuk menentukan kematangan buah dapat di tentukan dengan melihat ukuran dan bentuk dari jejari buah, warna, kulit, rupa warna benang sari yang tertinggal atau umur buah selepas pengeluaran jantung. Pemanenan pisang harus dilakukan secara hati-hati untuk menghindari kerusakan fisik dan penurunan mutu buah yang mengakibatkan kerugian (Sjaifullah, 1997). Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi asap cair dan suhu terhadap penyimpanan buah pisang talas. Serta menentukan konsentrasi dan suhu yang optimal untuk memperpanjang umur simpan buah pisang talas agar kesegaran bertahan lebih lama. Metode yang digunakan pada penelitian ini adalah rancangan acak kelompok (RAK). Analisis data menggunakan analisis varians ANOVA (One-Way Anova) yang dilanjutkan uji Duncan’s Multiple Range Test (DMRT) dan uji Kruskall-Wallis dilanjutkan dengan uji Multiple Comparisons (Post Hoc Test). Nilai terbaik terhadap Kekerasan (tekstur) Buah Pisang Talas yaitu hari ke-16 pada suhu ruang (S1) konsentrasi 10% dengan nilai (S1K3: 1,3d) dan Nilai terbaik terhadap Aroma Buah Pisang Talas yaitu hari ke-16 pada suhu ruang ber-AC (S2) konsentrasi 0% dengan nilai (S2K1: 1,13)

POTENSI GAS RUMAH KACA (GRK) KOLAM ANAEROBIK PADA PENGOLAHAN LIMBAH CAIR PABRIK KELAPA SAWIT (LCPKS) Hisyam Musthafa Al Hakim; Lya Agustina
EnviroScienteae Vol 14, No 3 (2018): EnviroScienteae Volume 14 Nomor 3, November 2018
Publisher : Universitas Lambung Mangkurat

World vegetable oil needs to be increased every year along with population growth. Vegetable oil which potential to supply is palm oil because it has the highest productivity compared to other vegetable oil sources. Behind the rapid development of palm oil, came negative issue about environmental damage especially the increase of greenhouse gas emissions caused by the palm oil industry. This research aimed to calculate the potential of greenhouse gas caused by palm oil mill effluent (POME) treatment in the anaerobic pond. The method used is by capture methane and carbon dioxide at the float chamber then gas chromatography analyzed. The results showed that the highest methane and carbon dioxide released at night (10.00 – 11.00 pm). The average potential released methane is 9441.28 mg C-CH4 m-2h-1 and Carbon dioxide is 5920.74 mg C-CO2 m-2h-1.

DIVERSIFIKASI PRODUK OLAHAN BERBASIS TOMAT PADA KELOMPOK WANITA TANI KAMBANG TANJUNG DESA PARIGI KACIL KABUPATEN TAPIN Lya Agustina; Sasi Gendro Sari; Susi Susi; Udiantoro Udiantoro
JURNAL PENGABDIAN AL-IKHLAS UNIVERSITAS ISLAM KALIMANTAN MUHAMMAD ARSYAD AL BANJARY Vol 5, No 1 (2019): AL-IKHLAS JURNAL PENGABDIAN
Publisher : Universitas Islam kalimantan MAB

Tomat sangat berpotensi untuk dikembangkan, namun masih terkendala penguasaan teknologi yang masih minim. Buah tomat akan segera mengalami kerusakan jika tanpa perlakuan saat pasca panen. Disisi lain muncul permasalahan utama yaitu “harga tomat yang tidak stabil” sehingga membuka peluang bagi Kelompok Wanita Tani (KWT) Kambang Tanjung untuk melakukan pengolahan terhadap komoditas ini. Salah satu usaha untuk mengatasi permasalahan tersebut adalah dengan melakukan pengolahan tomat terutama ketika harga sedang anjlok menjadi sebuah produk yang bisa meningkatkan nilai tambah. Pada program ini diversifikasi produk yang ditawarkan adalah pengolahan tomat menjadi Tomkur (Tomat kurma), Tomat Krispi dan PazTo (Bumbu inti). Metode yang akan dilakukan adalah memberikan pelatihan dan pendampingan kepada mitra dalam teknologi proses pengolahan produk, pengemasan, desain kemasan, manajemen keuangan dan pemasaran. Hasil yang ingin dicapai adalah mitra sudah bisa memproduksi produk hasil olahan tomat, melakukan pemasaran baik secara konvensional maupun dengan media sosial serta mitra sudah bisa mengelola keuangan sederhana.

Pemberdayaan Masyarakat Melalui Diversifikasi Produk Labu Kuning Pada Kelompok Wanita Tani Sukses Makmur Di Desa Tambang Ulang Kabupaten Tanah Laut Susi Susi; Lya Agustina; Alia Rahmi
Jurnal Pengabdian ILUNG (Inovasi Lahan Basah Unggul) Vol 1, No 1 (2021)
Publisher : Universitas Lambung Mangkurat

The development of small rural agro-industry based on local commodities such as pumpkin (waluh) is important in order to increase the added value of the product. The abundance of pumpkins in Tanah Laut Regency has not been used optimally. The women farmer group of Sukses Makmur in Tambang Ulang Village, Tanah Laut Regency really hopes to have a source of income or entrepreneurship that can be managed by them as a source of family income and to develop a productivity. Iptek Bagi Masyarakat Program (IBM) for the community include the stages of socialization, counseling and training on pumpkin-based products with the facilitation of appropriate and attractive packaging as promotional media efforts. Products are also facilitated to obtain PIRT legality from the Health Office. The implementation of science and technology for the community, it showed that KWT Sukses Makmur are able to play an active role in the activities carried out which include several stages of training on pumpkin-based product diversification. Pumpkin-based products that can be produced include brownies, cakes, sponge cakes, pastels, donuts, puddings, wajik, sticks, and sweet breads. The production of pumpkin chips used a vacuum frying facility from BP3T South Kalimantan has been tested. Marketing activities have been carried out through door to door techniques and exhibition promotions, one of which is at the Expo South Kalimantan exhibition. It needs support from relevant agencies, especially the Tanah Laut Health Office where to get a PIRT to improve product marketing and promotion. This activity is also able to make the production of processed pumpkin a new entrepreneur and create entrepreneurial women who are able to maintain its sustainability. Keywords : pumpkins, diversification, Tambang Ulang, enterphreneurship

Desain Water Treatment Menggunakan Karbon Aktif Dari Cangkang Kelapa Sawit Pada Proses Pengolahan Air Bersih Di Sungai Martapura Teddy Hartuno; Udiantoro Udiantoro; Lya Agustina
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 39, No 3 (2014)
Publisher : Pusat Publikasi Jurnal Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v39i3.81

Messayu, Paramitha. 2009. Limbah Arang SekamPadi Sebagai Adsorben Ion Cr (III) dan Cr (IV). Skripsi.Bogor : Institut Pertanian Bogor.Mifbakhuddin, 2010.Pengaruh Ketebalan Karbon Aktif Sebagai Media Filter Terhadap Penurunan Kesadahan Air sumur artetis. Jurnal Eksplanasi , Vol 5 No. 2.Nugroho, C., 2008. Penurunan Konsentrasi Total Suspenend Solid (TSS) pada Limbah Minyak Pelumas yang Berasal dari Bengkel dengan Menggunakan Reaktor Pemisah Minyak dan Karbon Aktif Serta Zeolit sebagai Adsorben.Tugas akhir, Jurusan Teknik Lingkungan Fakultas Teknik Sipil dan Perencanaan, Universitas Islam Indonesia.31-48.Rahmawati A. 2009. Efisiensi Filter Pasir Zeolit dan Filter Pasir Arang Tempurung Kelapa Dalam rangkaian Unit Pengolahan Air Untuk Mengurangi kandungan Mangan dari Dalam Air. Seminar Internasional Hasil-hasil Peenelitian Jurusan Pendidikan Teknik dan Kejuruan FKIP universitas Sebelas maretSembiring, M.T., dan sinaga, T.S., 2003 Arang Aktif (pengenalan dan proses Pembuatannya) Jurusan Teknik Industri Fakultas Teknik. Universitas Sumatera UtaraSyahputra, B. 2013. Penurunan kadar Besi(Fe) Pada Air Sumur Secara Peneuatic System. http://download. portalgaruda.org/ article.php?article= 3857&val=313.html. Diakses Tanggal 21 Febuari 2014

PENGARUH FORMULASI UKURAN PARTIKEL DAN SUHU PENGERINGAN TERHADAP AKTIVITAS ANTIOKSIDAN TEH HERBAL CELUP BAWANG DAYAK (Eleutherine palmifolia (L.) Merr) Muhammad Risan Hidayat; Alia Rahmi; lya agustina; Anhar Firdaus
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 43, No 3 (2018)
Publisher : Pusat Publikasi Jurnal Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v43i3.1481

Bawang Dayak (Eleutherine palmifolia (L.) Merr.) is known as one of antioxidants sources because it has natural bioactive compounds such as phenol, flavonoids, tannins, glycosides, steroids, alkaloids which have good health benefits. Antioxidant can inhibit and prevent the damage caused by oxidation process of free radicals. Because of these benefits, bawang dayak is potential to be processed to a product such as herbal tea. The study aims to determine the effect of particle size formulation on drying temperature variation on antioxidant activity of bawang dayak herbal tea. The research method used is a randomized block design (RAK) of drying temperature consisting of one grouped factor that is the size formulation factor (F). The analysis performed on tea stock were water content, ash content, and presence of phytochemical compounds, while in brewed tea were acidity (pH), antioxidant activity (DPPH method), and sensory analysis (hedonic scale 1 – 5). The results indicated that the particle size formulation on drying temperature variation had an effect on the antioxidant activity. The best result was obtained from 100% coarse size formulation at 50oC drying temperature with the value of inhibition percentage (%) at 10 mg/ml of brewed tea is 77.38% and IC50 is 4.57 mg /ml brewed tea. The results of sensory analysis with hedonic scale for the treatment are for aroma (3.00; like slightly) and color (3.56; like), while taste can still be improved (2.32; dislike).

Co-Authors Abdul Halim Adam Maulana Agung Nugroho Alia Rahmi Anhar Firdaus Gusti Gilang Ramadhan Maulana Hisyam Musthafa Al Hakim Hisyam Musthafa Al Hakim I Ketut Suka Astawan Muhammad Risan Hidayat Ova Deana Sutrisno Rahmatullah . Sasi Gendro Sari Sholihah, Nitie Ma'rifatus Suhandriyanto Suhandriyanto Susi Susi Teddy Hartuno Udiantoro . Udiantoro Udiantoro Udiantoro Udiantoro Udiantoro Udiantoro

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