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All Journal Jurnal AGROTEKNOLOGI Jurnal Aplikasi Teknologi Pangan Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences ADMA: Jurnal Pengabdian dan Pemberdayaan Masyarakat
Syarifah Yusra
Program Studi Agroteknologi, Fakultas Pertanian, Universitas Sains Cut Nyak Dhien, Sumatra, Indonesia
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Economics, Econometrics & Finance Languange, Linguistic, Communication & Media Nursing Social Sciences Other

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Hidrolisis Pati dari Batang Kelapa Sawit dengan Kombinasi Perlakuan Asam Sitrat dan Steam Explosion Terhadap Sifat Fisiko Kimia Dekstrin Syarifah Yusra; Yudi Pranoto; Chairil Anwar; Chusnul Hidayat
Jurnal Aplikasi Teknologi Pangan Vol 9, No 1 (2020): February 2020
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (910.242 KB) | DOI: 10.17728/jatp.6273

Abstract

Modifikasi pati dilakukan untuk memperbaiki sifat fungsional pati dan memperluas penggunaan pati dalam produk pangan. Modifikasi pati menjadi dekstin dapat dilakukan baik secara fisik, kimiawi, atau kombinasi fisiko-kimia. Pada penelitian ini dilakukan modifikasi pati dengan kombinasi pregelatinisasi-steam explosion (Pregel-SE), dan kombinasi pregelatinisasi-asam sitrat-steam explosion pada pH 4 (pregel-pH-SE4) dan pH 3 (pregel-pH-SE3) untuk produksi dekstrin. Tujuan dari penelitian ini adalah untuk memperoleh metode hidrolisis terbaik dalam pembuatan dekstrin. Produk yang dihasilkan diamati tingkat kelarutan, berat molekul (Mw), dextrose equivalent (DE), Spectra Fourier Transform Infrared (FTIR), SEM, dan viskositas pasta. Hasil menunjukkan bahwa kondisi terbaik modifikasi pati menjadi dekstrin diperoleh pada perlakuan pregel-pH3-SE. Pada perlakuan ini diperoleh kelarutan 75,94 %, berat molekul 60100 g/mol dan DE 15,92%. Pita vibrasi baru terlihat di wilayah bilangan gelombang 1717 cm-1 pada analisis FTIR. Hasil SEM menunjukkan bahwa bentuk granula pati yang bulat sudah tidak terlihat setelah kombinasi perlakuan. Pengujian RVA menunjukkan penurunan viskositas berkorelasi positif terhadap penurunan berat molekul, peningkatan kelarutan dan DE setelah kombinasi perlakuan ditingkatkan. Starch modification is performed to improve the functional properties of starch and starch utilization in food products. Modification of starch, such as dextrin, can be performed by physical and chemical methods, or a combination method, such as physico-chemical. In this research, starch modification was carried out by a combination between pregelatinization and steam explosion (Pregel-SE), a combination between pregelatinization, citric acid and steam explosion at pH 4 (Pregel-pH-SE4) and at pH 3 (Pregel-pH-SE3) for the production of dextrin. The objective of this research was to obtain the best method for dextrin production. The results were observed, such as levels of solubility, molecular weight (Mw), dextrose equivalent (DE), Spectra Fourier Transform Infrared (FTIR), SEM, and pasting properties (RVA). The results showed that the best condition of starch modification for dextrin production was obtained by Pregel-pH3-SE. Solubility, molecular weight, and DE of dextrin were 75.94%, 60100 g/mol, and 15.92%, respectively. A new peak was observed in the region of the wavenumber 1.717 cm-1 at FTIR analysis. SEM analysis indicated that the round form of starch granules did not observed after the treatments. RVA analysis showed that the decrease in viscosity was correlated with a decrease in molecular weight, an increase in solubility, and DE after the treatments.
The Analysis of Productivity at PT. Perkebunan Nusantara IV Unit Teh Bah Butong Syarifah Akmal; Syarifah Yusra
Budapest International Research and Critics Institute-Journal (BIRCI-Journal) Vol 5, No 2 (2022): Budapest International Research and Critics Institute May
Publisher : Budapest International Research and Critics University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33258/birci.v5i2.5672

Abstract

PT. Perkebunan Nusantara IV Teh Bah Butong Business Unit, a company that produces products in the form of powdered tea, is one of the companies that continues to grow. Based on observations made in the production processing section, the tea production process often experiences problems. One of the causes is the declining performance of the factors of production, namely equipment. This declining performance of production factors is the cause of the loss of productive time within a certain time. Economically, this would be counter-productive to efforts to meet the company's production targets. This problem will be analyzed by measuring the overall effectiveness of production factors or machines (OEE method), as an important part of a series of industrial production processes. From the calculation results, the level of effectiveness of the production system performance according to world-class benchmark standards has not yet reached the specified standard. In measuring effectiveness, the average performance is 67%. This figure can actually be increased, so that it shows the production performance as targeted by the corporation.
Pengelompokkan Zona Belajar Anak Melalui Perencanaan Diskusi Kelas Berbasis Digital di MAN 1 Langsa Uci Dwi Cahya; Syarifah Yusra
ADMA : Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 3 No 2 (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.v3i2.2478

Abstract

ABSTRAK This community service activity in the form of assistance in developing learning media aims to provide knowledge about learning methods by grouping digital based learning zones. The ability to develop learning media is expected to accelerate and facilitate teachers in carrying out the learning process. The targets in this service activity are all 26 teachers of MAN 1 Langsa. Assistance in the development of learning media is carried out by means of lectures, demonstrations and exercises accompanied by questions and answers. The lecture method is used to explain the introductory concept of professional teachers and the theory of learning media. The demonstration method is used to show a work process, namely the stages of developing digital-based learning media, while the training method is to practice learning methods. While the question and answer method is to give participants the opportunity to consult in overcoming obstacles in the development of learning media. The availability of adequate experts in the development of learning media, the enthusiasm of the participants, the support of the school principal for the implementation of activities and supporting funds from the faculty are the supporters of the implementation of this PKM activity. The obstacles faced were that teachers did not have initial knowledge about utilizing digital in the learning process and limited time for training. The benefits that participants can get from this service activity include being able to compile and develop digital-based learning media according to the courses being taught.
Karakteristik Fisikokimia Tepung Sorgum (Sorghum bicolor L.) Varietas Lokal Merah dengan Fermentasi Spontan Syarifah Yusra; Elisa Putri
JURNAL AGROTEKNOLOGI Vol 16 No 02 (2022)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v16i02.35046

Abstract

Modification of flour was carried out to improve the functional properties of starch and to expand the use of starch in food products. Local red varieties of sorghum (Sorghum bicolor L.) were modified by spontaneous fermentation to increase protein digestibility and carbohydrate digestibility. In this study, 2 stages were carried out, i.e. natural sorghum flour (TSA), and spontaneously fermented sorghum flour (TSFS) with 3 levels of fermentation times (12, 48, and 72 hours TSFS). The purpose of this study was to determine the physicochemical characteristics of local red sorghum flour using the spontaneous fermentation method. The resulting product was observed for amylose content, tannin content, color, and amylograph profile with a rapid visco analyzer (RVA). The results showed that the fermentation conditions with 72 hours of TSFS increased the highest amylose content (6.43% wb) followed by the greatest change in the amylograph profile of the peak viscosity (2621 cP) compared to the 12 hours of TSFS and 48 hours of TFSF. This correlated positively with a significant decrease in tannin content in the 72-hour TSFS treatment (7.53 mg as.tannat/g). The tannin content lost by this method reached 60% of sorghum flour without treatment (16.69 mg as.tannat/g). However, in the analysis of the brightness level of sorghum flour, it was shown that the brightest color was obtained in the 48 h TSFS treatment. Modification of sorghum flour by spontaneous fermentation (using aquades immersion) can increase starch degradation and effectively improve the physicochemical properties of local varieties of red sorghum flour. Keywords: fermentation, flour, modification, sorghum
Co-Authors Chairil Anwar Chusnul Hidayat Elisa Putri Syarifah Akmal Uci Dwi Cahya Yudi Pranoto