Article Per Year (5 Year)
p-Index From 2019 - 2024
1.116
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Dan Industri Pangan Pro Food ADMA: Jurnal Pengabdian dan Pemberdayaan Masyarakat Food Scientia: Journal of Food Science and Technology International Journal of Engineering and Computer Science Applications (IJECSA) JILPI Jurnal Ilmiah Pengabdian dan Inovasi
Lalu Danu Prima Arzani
Universitas Bumigora
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Energy Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Nursing Social Sciences Other

Published : 6 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 6 Documents
Search

 1 
KARAKTERISTIK KARAGENAN SEMI-MURNI DARI RUMPUT LAUT Kappaphycus striatum DAN Kappaphycus alvarezii Lalu Danu Prima Arzani; Tjahja Muhandri; Nancy Dewi Yuliana
Jurnal Teknologi dan Industri Pangan Vol. 31 No. 2 (2020): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2020.31.2.95

Abstract

Kappaphycus striatum and Kappaphycus alvarezii are kappa carrageenan-producing seaweeds. K. striatum is also a source of iota carrageenan. The study was aimed to evaluate the effects of extraction time and alkali concentration on the characteristics of semi refined carrageenan (SRC) produced from seaweeds K. striatum and K. alvarezii. The SRC was extracted prepared by cooking dried seaweed samples in KOH solution (ratio seaweed:KOH solution= 1:40) with KOH concentrations of 6, 8 and 10% for 60 and 120 minutes at 70°C. The results showed that the best SRC characteristics produced from K. striatum seaweed were obtained from the extraction process at 6% KOH for 60 minutes which yielded 46.05±0.16%, carrageenan with gel strength of 362,07±21,44 g/cm2 and viscosity at 70°C 74 cP. Meanwhile the best characteristics of SRC produced from K. alvarezii seaweed were obtained from extraction in 10% KOH for 60 minutes having the highest yield of 39,03±0.95%, gel strength 1130.67± 16.34 g/cm2 and viscosity at 70°C of 59 cP. FTIR analysis showed that the functional groups which are kappa carrageenan and iota carrageenan characteristics were found in both samples at wave numbers of 846.97-847.09 and 800.53-801.29 cm-1, respectively.
PENGARUH RASIO VOLUME AIR PENGEKSTRAK TERHADAP KARAKTERISTIK KARAGENAN Kappaphycus alvarezii: Effect of water ratio on Kappaphycus alvarezii’s carrageenan characteristic Lalu Danu Prima Arzani
Pro Food Vol. 8 No. 1 (2022): Pro Food (Jurnal Ilmu dan Teknologi Pangan )
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v8i1.248

Abstract

Karagenan merupakan kelompok polisakarida yang dihasilkan melalui proses ekstraksi rumput laut menggunakan air pada suhu tinggi maupun dengan larutan alkali. Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan volume air pengekstrak dengan karagenan semi murni terhadap karakteristik karagenan yang dihasilkan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan rasio air yaitu 1:40; 1:50; dan 1:60. Hasil penelitian menunjukkan rasio air memberikan pengaruh nyata pada rendemen, kadar sulfat, dan kekuatan gel, tetapi tidak berpengaruh nyata pada kadar air. Karakteristik karagenan terbaik dihasilkan pada perlakuan 1:60 dengan kadar air 11,26 ± 0,52%, rendemen 28,00 ± 0,23%, kadar sulfat 18,87 ± 0,57%, kekuatan gel 1370,73± 23,57 g/cm2, dan viskositas puncak sebesar 70 cP. Analisis spektoskopi inframerah transformasi fourier (FTIR) menunjukkan bahwa daerah khas kappa karagenan terdeteksi pada semua sampel pada bilangan gelombang 846 cm-1.
Designing a Honey Quality Tool Based on Gas Sensor and Color Sensor Al Bima; Sirojul Hadi; M. Najmul Fadli; Nurul Hidayah; Lalu Danu Prima Arzani
International Journal of Engineering and Computer Science Applications (IJECSA) Vol 1 No 2 (2022): September 2022
Publisher : Universitas Bumigora Mataram-Lombok

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (578.267 KB) | DOI: 10.30812/ijecsa.v1i2.2407

Abstract

Honey has many benefits. Thus, honey counterfeiting often occurs with the ever-increasing demand. However, many do not know how to distinguish between real and fake honey, even honey breeders and hunters find it difficult to tell the difference. The honey used to test the quality of honey is honey produced by Apis dorsata bees or wild bees, the nectar consumed by these bees is the kesambi tree, the kesambi tree that grows a lot on the slopes of Mount Tambora, Bima district. Honey contains a lot of antioxidants such as vitamin C, pinocembrin, chrysin, pinobaksin, catalase, and many other ingredients that are very beneficial for the health of the body. Testing the authenticity of honey using two sensors, namely a gas sensor and a color sensor, the tool has been connected to a database and web application to display test data. The web application can be accessed from any location as long as it is connected to the internet network. The results of the research are the ideal distance for measurements is carried out as far as 2 cm. The success rate in testing pure honey with a mixture of honey has different values, such as the value of pure honey has a gas sensor voltage of 3.3 volts while the value of mixed honey with 50% pure honey and 50% sugar, the value of the gas sensor voltage is 2.54 volts. Mixed honey has a voltage below 3 volts. The results of the color sensor test, namely the sensor output have different values, the RGB value for pure honey is red 206, green 246, and blue 182 while the RGB value for mixed honey is for 20% pure honey and 80% sugar mixture produces an RGB value of Red 156, Green 210, Blue 171. The color sensor can distinguish between real honey and mixed honey for trigona honey.
Edukasi Mengenai GUT Microbiota dan Peran Probiotik terhadap Kesehatan Saluran Cerna pada Anak Gizi Kurang Husnita Komalasari; Lalu Danu Prima Arzani; Rina Heldiyanti; Destiana Adinda Putri; Muhammad Nizhar Naufali; Nurul Hidayah
JILPI : Jurnal Ilmiah Pengabdian dan Inovasi Vol. 1 No. 1 (2022): September
Publisher : Insan Kreasi Media

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (778.746 KB)

Abstract

East Lombok is one of the districts in the province of West Nusa Tenggara which still has a high number of children with undernutrition. Undernutrition is a condition in which the body does not get adequate nutritional intake for growth, development and maintaining health. The purpose of this community service activity is to provide knowledge to the community and students about the gut microbiota and the role of probiotics on gastrointestinal health in malnourished children. The method of this activity is counseling and filling out questionnaires before and after counseling. Based on the results of the questionnaire, it was found that there was an increase in the knowledge of the counseling participants, namely 100% of the participants knew the benefits of balanced nutrition in children; the definition of stunting, undernutrition and malnutrition; the effect of good nutrition on development and growth; undernutrition causes children to experience developmental disorders, reduced levels of intelligence and academic achievement; and probiotics and the role of probiotics for gastrointestinal health. However, only 47% of participants were able to answer foods that were included in the 4 healthy 5 perfect foods. So we conclude that the target of this community service activity already understands the socialization material presented.
Kajian Komposisi Bahan Tambahan Pangan Pada Produk Daging Ayam Olahan Komersial Lalu Danu Prima Arzani; Qabul Dinanta Utama
Food Scientia : Journal of Food Science and Technology Vol 3 No 1 (2023): Janurai - Juni
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/fsj.v3i1.4999.2023

Abstract

The aim of this research is to identify the composition of food additives present in commercial processed chicken meat products based on regulations in Indonesia. The evaluated samples consisted of 47 various commercial processed chicken meat products. The observed food additives included flavor enhancers, emulsifiers, preservatives, stabilizers, antioxidants, acidity regulators, leavening agents, and colorants. The food additives used in chicken meatball products were flavor enhancers (42.86%), emulsifiers (4.76%), stabilizers (23.81%), and acidity regulators (28.57%). In chicken sausage products, flavor enhancers (23%), stabilizers (23%), antioxidants (17%), emulsifiers (3%), preservatives (15%), acidity regulators (12%), and colorants (7%) were found. In chicken dumpling products, acidity regulators (40%), flavor enhancers (20%), stabilizers (20%), preservatives (13%), and colorants (7%) were identified. In chicken nugget products, colorants (26%), flavor enhancers (22%), stabilizers (18%), antioxidants (11%), emulsifiers (11%), preservatives (7%), leavening agents (2%), and acidity regulators (2%) were present. In the category of processed chicken meat products (08.2.3.), stabilizers (21.54%), flavor enhancers (33.85%), colorants (18.46%), preservatives (10.77%), antioxidants (7.69%), and leavening agents (7.69%) were detected. The usage of food additives and the consumption of products containing these additives, particularly those with carcinogenic risks, need to be regulated and addressed by the government and consumers alike. Future research efforts to discover safer alternatives for these food additives are highly recommended.
Sosialisasi Mengenai Gut Microbiota dan Probiotik Serta Perannya Bagi Kesehatan Saluran Cerna Pada Anak Gizi Kurang Husnita Komalasari; Destiana Adinda Putri; Lalu Danu Prima Arzani; Muhammad Nizhar Naufali; Nurul Hidayah; Rina Heldiyanti
ADMA : Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 4 No 1 (2023): ADMA: Jurnal Pengabdian dan Pemberdayaan Masyarakat
Publisher : LPPM Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/adma.v4i1.2290

Abstract

The purpose of this community service activity is to provide knowledge to the community about the gut microbiota and probiotics and their role in gastrointestinal health, especially in children with undernutrition. Children with malnutrition experience changes in the composition of the gut microbiota so that they are more susceptible to gastrointestinal infections. The gut microbiota can be positively or negatively related to influencing nutrient absorption in the gut. Probiotics are live bacteria that are able to provide health effects such as maintaining the balance of the intestinal microbiota and increasing the body's immunity. In this community service, there will be outreach activities regarding the gut microbiota and the importance of consuming probiotics as an effort to prevent dysbiosis at SDN 3 Belanting, East Lombok. This activity was carried out by Community Service Program (PKM) of Bumigora University. The implementation of this community service activity has been able to increase the knowledge of students and parents of targeted students of socialization regarding nutrition, nutritional status, gut microbiota, the importance of gastrointestinal health, especially its relation to nutritional status and the role of probiotics on digestive health.
Co-Authors Al Bima Husnita Komalasari M. Najmul Fadli Muhammad Nizhar Naufali Nancy Dewi Yuliana Nurul Hidayah Putri, Destiana Adinda Qabul Dinanta Utama Rina Heldiyanti Sirojul Hadi Tjahja Muhandri