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All Journal Indonesian Food Science and TechnologyJournal Journal of Tropical AgriFood Jurnal Ilmiah Pengabdian Kepada Masyarakat
Anton Rahmadi
Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Mulawarman, Samarinda
Agriculture, Biological Sciences & Forestry Humanities Education Other

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PENDAMPINGAN PENERAPAN SISTEM JAMINAN PRODUK HALAL PADA UMKM OMAH KUE UTI ATIK DI KOTA BALIKPAPAN Hidayat, Khansa Fitria Latifa; Rahmadi, Anton; Marwati, Marwati; Rohmah, Miftakhur
Jurnal Ilmiah Pengabdian Kepada Masyarakat Vol. 2 No. 3 (2023): JIPAM : Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : STAI Darul Qalam Tangerang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55883/jipam.v2i3.71

Abstract

Indonesia requires halal certification which is regulated in Law Number 33 of 2014 concerning Guaranteed Halal Products. Making halal certificates for micro and small businesses can be done in two ways, namely through the regular mechanism and the self-declare mechanism. This activity aims to increase empathy and concern for students, so that they can contribute to developing Omah Kue Uti Atik UMKM in Balikpapan City through socialization so that the quality of the products produced is guaranteed and can survive among the many similar products being traded. The implementation method used in this activity has three stages, namely the preparation stage by conducting a survey of the conditions and needs of MSMEs. The implementation stage, namely by conducting outreach to MSMEs by providing information and education. The implementation stage, namely by assisting in the preparation of SJPH documents and the process of registering a Self-Declared halal certificate. From the results of the service, MSME actors know the importance of producing halal products, fulfilling certification criteria and obtaining halal certificates through self-declaring
Aplikasi bakteri asam laktat (BAL) untuk meningkatkan keamanan mikrobiologis terhadap Staphylococcus aureus pada proses olah minimal buah apel Malang (Malus sylvestris Mill.) Rahmadi, Anton
Journal of Tropical AgriFood Vol 1, No 1 (2005): JURNAL TEKNOLOGI PERTANIAN Universitas Mulawarman
Publisher : Jurusan Teknologi Hasil Pertanian Universitas Mulawarman

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Abstract

Minimally processed apple usually came from partially-broken apple with some parts are still in very good condition. Minimally processed fruits are perishable foods due to quality degradation caused by microorganism activity. Main purpose of this research was to study the application of LAB culture in minimally processed apple fruit of Malang in order to increase safety against Staphylococcus aureus. Malang apple was used in this research while age of ripe 4.5 months and weight of around 90-100 grams. Lactic acid bacteria used were Lactobacillus brevis, and three strains of L. plantarum. Steps of this research are selection of potential LAB strains using well diffusion method, determining LAB concentration and soaking time, study of minimally processed apple shelf life and total acid titration. pH and total LAB colonies (Total Plate Count) in MRS agar medium, as well as total Staphylococcus aureus. Best inhibition-zone of S. aureus are was resulted from strain of L. brevis AE 1.6 (14.33mm). Optimum concentration to inhibit pathogenic bacteria is 10^6 cfu per mL with 30 minutes of soaking. Pathogenic bacteria life colonies decreased for 1 to 2 of log unit following soaking in optimal LAB concentration. LAB application in minimally processed apple did succeeded to increase safety against pathogens specially S. aureus. Shelf life could be extended up to 12 days with S. aureus life colonies not more than 100 cfu per g.
Characterization of Mandai Powder Encapsulants: A Comprehensive Analysis of Chemical Composition and Morphological Changes Rohmah, Miftakhur; Apriyadi, Rimbawan; Rahmadi, Anton
Indonesian Food Science and Technology Journal Vol. 8 No. 2 (2025): Volume 8. Number 2, July 2025 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v8i2.36983

Abstract

Abstract— Potential: Mandai cempedak powder, rich in phenolic compounds and lactic acid, is encapsulated using a spray drying technique to maintain its unique content. This research aims to authenticate the final encapsulant product of Mandai powder by comparing it with raw materials (cempedak powder, Mandai powder) and the pre-encapsulation process. The analysis involves ATR FTIR, GC-MS techniques, morphological characteristics, and amino acid content. FTIR results identified lactic acid in the form of a carboxylic acid (-COOH) functional group and phenolic compounds with aromatic rings stretching carbon-carbon (C-C) bonds in starch and protein-based matrices, GC-MS analysis showed changes in volatile composition such as the appearance of the compound paromomycin, and Ethyl 9-hexadecenoic in mandai powder encapsulant products. Morphological characteristics also showed changes in structure from cempedak powder to mandai powder encapsulant. Apart from that, the amino acid content analysis in the encapsulant still detected relatively high levels of aspartic acid, glutamate, and arginine. In conclusion, this study discusses the successful encapsulation of mandai powder and provides information about changes in chemical composition during the encapsulation process.
Co-Authors Apriyadi, Rimbawan Hidayat, Khansa Fitria Latifa Miftakhur Rohmah, Miftakhur Sagena, Uni W Solly Aryza