Aisman Man - Academia.edu (original) (raw)

Papers by Aisman Man

IOP Conference Series: Earth and Environmental Science

In West Sumatra, several spices are frequently used when making dry dendeng (beef jerky). Spices ... more In West Sumatra, several spices are frequently used when making dry dendeng (beef jerky). Spices are frequently added to jerky to impart flavor, color, and numerous bioactive chemicals that serve as antioxidants. This study intends to examine the influence of various spice changes on the fat oxidation that occurs during preserving dry jerky. Jerky A (Salt 25 g), Jerky B (salt 25 g, Garlic 50 g, Ginger 25 g, and Lime 2 ml), Jerky C (Salt 25 g, Garlic 25 g, Ginger 50 g, Shallots 25 g), Jerky D (Salt 25 g, Garlic 25 g, Ginger 50 g, Shallots 25 g, Coriander 2 g, Coconut Water 1,000 (Salt 25 g, Garlic 25 g, ginger 25 g, coriander 2 g, tamarind 2 g, orange leaves 2 g, galangal 50 g). The jerky has been seasoned with spices, dehydrated, and then preserved for 0 days, 20 days, 40 days, and 60 days. After 60 days of storage, the amounts of free fatty acids, TBA (Thio Barbituric Acid), and water content increased in beef jerky. Jerky B has the lowest fat oxidation, while Jerky A has the highe...

Novelina, 2023

MOCAF is the result of processing cassava flour by fermentation, so it has better physicochemical... more MOCAF is the result of processing cassava flour by fermentation, so it has better physicochemical characteristics than cassava flour. Often used as a substitute for flour in food processing, but the protein content is low. The use of MOCAF to make cakes needs to be mixed with other flour, such as corn flour to increase the protein content of cakes. This study aims to determine the effect of a mixture of MOCAF and corn flour on the characteristics of the resulting chiffon cake. Observations were made on the physical, chemical, sensory, and microbiological properties. Based on the analysis of physical, chemical, and sensory tests (color, aroma, taste, and texture) chiffon cake with a ratio of 70% MOCAF and 30% corn flour was the best treatment with moisture content (32.96%), ash (1.31). %), protein (6.34%), fat (17.14%), carbohydrates (42.20%), fiber (2.64%), a ratio of chiffon cake (93.76%), swelling power (78, 82%), color (83.45oHue), hardness (4.25 N/Cm2), microbes (3.83 log CFU/g), and mold (2.46 log CFU/g).

Aisman, 2023

Penelitian ini bertujuan untuk mendapatkan jumlah tepung maizena yang tepat sebagai bahan pengika... more Penelitian ini bertujuan untuk mendapatkan jumlah tepung maizena yang tepat sebagai bahan pengikat dalam pembuatan nugget tetelan merah tuna. Penelitian menggunakan Rancangan Acak Lengkap (RAL) terdiri dari lima perlakuan dan empat ulangan. Data pengamatan dianalisis dengan uji F kemudian dilanjutkan dengan uji Tukey Honestly Significant Difference ( Tukey- HSD) pada taraf nyata 5 %. Perlakuan pada penelitian ini adalah perbandingan tetelan merah tuna dengan tepung maizena dengan perlakuan adalah A= 95 : 5, B= 90 : 10, C= 85 : 15, D= 80 : 20, E= 75 : 25. Hasil penelitian menunjukkan bahwa perbandingan tetelan merah tuna dengan tepung maizena berpengaruh nyata (p< 0,05) terhadap kadar air, lemak, protein, abu, karbohidrat, daya serap minyak, kekerasan sebelum digoreng, warna, dan tekstur. Perbandingan tetelan merah tuna dengan tepung maizena yang terbaik adalah dengan perbandingan 85:15, baik sebelum maupun setelah digoreng terhadap kadar air (56,43 % dan 44,53 %), kadar lemak (1,...

Advances in Economics, Business and Management Research, volume 198, 2021

The COVID-19 pandemic has hurt almost all economic sectors, including Small, medium enterprises (... more The COVID-19 pandemic has hurt almost all economic sectors, including Small, medium enterprises (SME). The significant changes that occurred during the pandemic were the demands for the acceleration of digital transformation, and the mastery of information technology seemed to be an absolute necessity, especially during the COVID-19 pandemic. Online marketing is the best way to market globally, considering limited mobilizations to reduce the spread of the covid-19 pandemic. This study aims to overview digital literacy, especially for small and medium enterprise (SME) entrepreneurs in West Sumatra Province. The research methods used are quantitative and descriptive analysis. Data collected through 379 direct surveys selected samples spread across districts/cities in West Sumatra, namely Padang City, Bukittinggi City, Agam Regency, and Pesisir Selatan Regency, one of which was one of the areas with SME that absorbs great energy work. The findings show that 57 percent of business actors have used the internet. Mastery of applications technology such as MS Office software is still minimal, which is only about 10 percent, and only 7 percent of businesses already have their web. In addition, business actors generally do not use fintech loans (2 percent). During the COVID-19 pandemic, nearly 75 percent of SMEs stated the need for online marketing. Almost half of them have used digital banking as a means of payment and used social media for marketing their product (47.2 percent). Using social media was dominated by WhatsApp, Facebook, Instagram. However, only a few SMEs use ecommerce like Shopee, Bukalapak and Tokopedia (9 percent) in marketing. There is still minimal internet use for purchasing raw materials, developing business ideas, or promoting or advertising. This study recommends that the government and relevant stakeholders strive to improve further digital literacy and access for marketing and business development for business actors. Besides that, need sustainable assistance to SME businesses for the economic recovery of the SME business sector during the COVID-19 pandemic especially and to improve global competitiveness. This study recommends that the government and relevant stakeholders strive to improve further digital literacy and access for marketing and business development for business actors. Besides that, need sustainable assistance to SME businesses for the economic recovery of the SME business sector during the COVID-19 pandemic especially and to improve global competitiveness. This study recommends that the government and relevant stakeholders strive to improve further digital literacy and access for marketing and business development for business actors. Besides that, need sustainable assistance to SME businesses for the economic recovery of the SME business sector during the COVID-19 pandemic especially and to improve global competitiveness.

International Journal on Advanced Science, Engineering and Information Technology, 2020

In 2020, it is projected that the number of households in the Kepulauan Mentawai Regency will rea... more In 2020, it is projected that the number of households in the Kepulauan Mentawai Regency will reach 22,534 units in which 9,471 units have received electricity from the State Electricity Company (PLN). By the end of 2020, as many as 1,244 households will be targeted to get electricity from the bamboo biomass power plant that has been built. Thus until the end of 2020, there were still 11,819 household units that would not yet get electricity. The Kepulauan Mentawai Regency Government targets that by the end of 2035 all households will have electricity, by developing electricity using bamboo biomass raw materials. The number of households in the Kepulauan Mentawai Regency until the end of 2035 is projected to be 28,639 units, of which from 2020 to the end of 2035, there will be 17,924 household units including electricity needs. If each household is targeted to get 450 VA power, then the total electricity power still needed is 8,066 KVA or approximately 70,758,160 kWh/year. The bamboo biomass power plant, which will be operated in the Kepulauan Mentawai Regency, currently requires 1.5 kg of dry bamboo to produce 1 kW power with a power factor (ghospi) of 0.8. Thus the need for bamboo for power plants is approximately 132,484.1 tons/year. Therefore, to provide this bamboo supply, approximately 714 ha of bamboo is needed.

IOP Conference Series: Earth and Environmental Science, 2019

Bamboo plants in West Sumatra spread from the lowlands to the highlands elevation with the variet... more Bamboo plants in West Sumatra spread from the lowlands to the highlands elevation with the varieties that are very diverse and their usefulness to the community is also very diverse. Some varieties of bamboo plants in the highlands of West Sumatra are currently used by the community as a source of energy (fuel) in the agricultural processing industry. The type of bamboo that is often used as fuel is betung and buluh. There are differences in the characteristics of biomass in the three types of bamboo plants that are important to be considered as a source of biomass. Type of Betung which is grown in the highlands has an average stem height of 15 meters with the number of stems per ha approximately between 60.968 – 76,800 stems. The aim of the study was to see the physiochemical characteristics of different types of bamboo in various typologies of elevation of growing site. There are variations in the physicochemical properties of bamboo at different varieties and at different elevati...

Jurnal Aplikasi Teknologi Pangan, 2013

Himalogista, 2021

Kegiatan pengabdian masyarakat yang dilaksanakan oleh Jurusan Teknologi Hasil Pertanian Fakultas... more Kegiatan pengabdian masyarakat yang dilaksanakan oleh Jurusan Teknologi Hasil Pertanian
Fakultas Teknologi Pertanian Universitas Andalas Padang ini bekerja sama dengan mitrayaitu
Pondok Pesantren Dr M Natsir di Batu Bagiriak Alahan Panjang, Kabupaten Solok, Provinsi
Sumatera Barat. Lokasi kegiatan pengabdian merupakan pondok pesantren yang mana di
lingkungan sekitar kaya akan hasil pertanian dan perkebunan. Salah satu komoditi yang
banyak dibudidayakan oleh masyarakat sekitaran pondok pesantren adalah kentang. Tanaman
kentang ditanam masyarakat di pinggiran kebun atau di pekarangan rumah, tanaman ini
tumbuh subur dan berproduksi cukup tinggi di daerah ini. Permasalahan yang dihadapi oleh
mitra adalah 1) Umumnya kentang hanya dijual dalam bentuk mentah, pengolahan yang
umum dilakukan masyarakat setempat hanya sekedar direbus atau digoreng saja dengan
campuran dengan cabe merah, 2) Kurangnya pengetahuan anggota kelompok dalam aspek
pengolahan berbagai macam produk olahan. Kegiatan yang telah dilaksanakan oleh tim
pengabdian masyarakat untuk menyelesaikan permasalahan mitra adalah 1) Mengevaluasi
kegiatan budidaya pertanian dan perkebunan yang ada dilokasi mitra, 2) Kegiatan penyuluhan
pengolahan produk olahan dari kentanguntuk meningkatkan nilai jual produk dan ekonomi
petani 3) Diversifikasi produk olahan dari kentang untuk meningkatkan umur simpan produk
dengan pembuatan berbagai macam produk yaitu donat frozen, stik frozen, es krim, kulit
kebab, dan minuman fungsional. Kegiatan ini berlangsung dengan baik dan lancar serta
tingginya antusias peserta dalam mengikuti kegiatan ini terutama pada kegiatan pengolahan
produk. Kegiatan ini diharapkan meningkatkan kualitas dan kuantitas produksi usaha
mitra,dan peningkatan pendapatan mitra.

IOP Conference Series: Earth and Environmental Science, 2019

Bamboo plants in West Sumatra spread from the lowlands to the highlands elevation with the variet... more Bamboo plants in West Sumatra spread from the lowlands to the highlands elevation with the varieties that are very diverse and their usefulness to the community is also very diverse. Some varieties of bamboo plants in the highlands of West Sumatra are currently used by the community as a source of energy (fuel) in the agricultural processing industry. The type of bamboo that is often used as fuel is betung and buluh. There are differences in the characteristics of biomass in the three types of bamboo plants that are important to be considered as a source of biomass. Type of Betung which is grown in the highlands has an average stem height of 15 meters with the number of stems per ha approximately between 60.968-76,800 stems. The aim of the study was to see the physiochemical characteristics of different types of bamboo in various typologies of elevation of growing site. There are variations in the physicochemical properties of bamboo at different varieties and at different elevations of growing sites.

IJASEIT, 2020

International Journal Advanced Science Enginering Information Technology, 2020

Aisman, 2019

ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan campuran susu sapi dengan... more ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan campuran susu sapi dengan ekstrak selada air terhadap kualitas yoghurt yang dihasilkan. Yoghurt difermentasi menggunakan bakteri Lactobacillus bulgaricus, Lactobacillus acidophillus dan Streptococcus thermophillus. Percobaan dilakukan menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 3 kali ulangan yaitu; A (tanpa penambahan ekstrak selada air), B (campuran 90% susu dan 10% ekstrak selada air), C (campuran 80% susu dan 20 % ekstrak selada air), D (campuran 70% susu dan 30% ekstrak selada air) dan E (campuran 60% susu dan 40% ekstrak selada air). Data dianalisis menggunakan Analysis of variance (ANOVA) dilanjutkan dengan Duncan's New Multiple Range Test (DNMRT) pada taraf nyata 5%. Hasil peneltian menunjukan bahwa penambahan ekstrak selada air berpengaruh nyata terhadap jumlah bakteri asam laktat, angka lempeng total, kadar protein, kadar lemak, kadar abu, aktivitas antioksidan, viskositas, kadar kalsium dan kadar fosfor serta uji organoleptik (warna, aroma, rasa, konsistensi dan penampakan), tetapi berpengaruh tidak nyata terhadap total padatan, nilai pH, dan total asam laktat yoghurt yang dihasilkan. Produk terbaik berdasarkan uji organoleptik adalah perlakuan B dengan nilai rata-rata warna 3,85; aroma 3,50; rasa 4,30; konsistensi 4,25 dan penampakan 3,75, serta memiliki kandungan protein 3,245%, lemak 18,163%, kadar abu 0,676%, total padatan 12,982%, nilai pH 4,5; total asam laktat 13,170%, aktivitas antioksidan 8,026%, viskositas 1.355,333 cP, kandungan kalsium 21,017 mg/l, kandungan fosfor 5,533 mg/l, BAL 2,4 x 10 8 cfu/g. Kata kunci-bakteri asam laktat; ekstrak selada air; fermentasi; susu sapi; yoghurt PENDAHULUAN Susu mengandung berbagai nutrisi yang baik bagi manusia dan hewan serta cocok bagi pertumbuhan mikroorganisme (Susilorini dan Sawitri, 2007). Komposisi zat gizi pada susu sapi terdiri dari lemak 3,90%, protein 3,40%, laktosa 4,80%, abu 0,72% dan air 87,10% (Buckle, Edwards, Fleet dan Wootton, 1987). Selain dapat dikonsumsi secara langsung, susu dapat diolah menjadi yoghurt. Yoghurt dihasilkan melalui proses fermentasi dengan menggunakan bakteri S. thermophilus dan L. bulgaricus (Santoso, 2009). Dalam proses pembuatan yoghurt kedua bakteri asam laktat tersebut bersimbiosis memecah laktosa (gula susu) menjadi asam laktat sehingga akan menurunkan pH air susu dan menciptakan rasa asam pada air susu (Chotimah, 2009). Penggunaan campuran bakteri dalam menfermentasi yoghurt dapat memperbaiki kualitas yoghurt yang dihasilkan. Sunaryanto (2017) melaporkan penggunaan kombinasi mikroba inokulan berpengaruh nyata terhadap total asam, pH, kadar gula, dan penampakan fisik seperti kekentalan dan tekstur dari yoghurt. Kombinasi inokulan L. bulgaricus, S. thermophilus dan Bifidobacterium sp. menghasilkan susu fermentasi dengan penampakan tekstur halus dan kekentalan yang lebih padat. Salah satu kelebihan susu fermentasi adalah memiliki aktivitas antibakteri. Hasil pengujian yang dilakukan oeh Khikmah (2015) daya hambat yakult dan yoghurt probiotik terhadap bakteri gram negatif lebih besar daripada bakteri gram positif. Salmonella thypii merupakan bakteri patogen yang paling sensitif terhadap susu fermentasi. Yoghurt biasanya memiliki kandungan antioksidan dan serat yang rendah (SNI 01-2981-1992). Untuk meningkatkan kandungan antioksidan dan serat di dalam yoghurt dapat ditambahkan dengan ekstrak tanaman yang mempunyai kandungan antioksidan dan serat antara lain tanaman Selada Air (Nasturtium officinale, R. Br). Tanaman ini memiliki kandungan antioksidan dan serat yang cukup tinggi serta memiliki protein, kalsium, fosfor, besi, vitamin A, E dan C, flavonoid, serta fenol (Salamah, Purwaningsih dan Permatasari, 2011).

Aisman, 2019

Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan campuran susu sapi dengan ekstrak... more Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan campuran susu sapi dengan ekstrak selada air terhadap kualitas yoghurt yang dihasilkan. Yoghurt difermentasi menggunakan bakteri Lactobacillus bulgaricus, Lactobacillus acidophillus dan Streptococcus thermophillus. Percobaan dilakukan menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 3 kali ulangan yaitu; A (tanpa penambahan ekstrak selada air), B (campuran 90% susu dan 10% ekstrak selada air), C (campuran 80% susu dan 20 % ekstrak selada air), D (campuran 70% susu dan 30% ekstrak selada air) dan E (campuran 60% susu dan 40% ekstrak selada air). Data dianalisis menggunakan Analysis of variance (ANOVA) dilanjutkan dengan Duncan's New Multiple Range Test (DNMRT) pada taraf nyata 5%. Hasil peneltian menunjukan bahwa penambahan ekstrak selada air berpengaruh nyata terhadap jumlah bakteri asam laktat, angka lempeng total, kadar protein, kadar lemak, kadar abu, aktivitas antioksidan, viskositas, kadar kalsium dan kadar fosfor serta uji organoleptik (warna, aroma, rasa, konsistensi dan penampakan), tetapi berpengaruh tidak nyata terhadap total padatan, nilai pH, dan total asam laktat yoghurt yang dihasilkan. Produk terbaik berdasarkan uji organoleptik adalah perlakuan B dengan nilai rata-rata warna 3,85; aroma 3,50; rasa 4,30; konsistensi 4,25 dan penampakan 3,75, serta memiliki kandungan protein 3,245%, lemak 18,163%, kadar abu 0,676%, total padatan 12,982%, nilai pH 4,5; total asam laktat 13,170%, aktivitas antioksidan 8,026%, viskositas 1.355,333 cP, kandungan kalsium 21,017 mg/l, kandungan fosfor 5,533 mg/l, BAL 2,4 x 10 8 cfu/g. Kata kunci-bakteri asam laktat; ekstrak selada air; fermentasi; susu sapi; yoghurt

$Research paper thumbnail of O xPtAR ISI" l\{urtius' aan Arti Asben Pembuatan Sabun Padal Atomatetapi r1ari Minydc Ketapa p enambatran vri,ry of i.r*u ui c ur** i A q t il t ur i a m ttr ^v"iint"i,I Analisis Proksimat Keripik W-ortcl \Df:'1: - t"tU"au Menggunakan Mesin Vactrum rrvtng$

IOP Conference Series: Earth and Environmental Science

Novelina, 2023

Aisman, 2023

Advances in Economics, Business and Management Research, volume 198, 2021

International Journal on Advanced Science, Engineering and Information Technology, 2020

IOP Conference Series: Earth and Environmental Science, 2019

Jurnal Aplikasi Teknologi Pangan, 2013

Himalogista, 2021

IOP Conference Series: Earth and Environmental Science, 2019

Bamboo plants in West Sumatra spread from the lowlands to the highlands elevation with the variet... more Bamboo plants in West Sumatra spread from the lowlands to the highlands elevation with the varieties that are very diverse and their usefulness to the community is also very diverse. Some varieties of bamboo plants in the highlands of West Sumatra are currently used by the community as a source of energy (fuel) in the agricultural processing industry. The type of bamboo that is often used as fuel is betung and buluh. There are differences in the characteristics of biomass in the three types of bamboo plants that are important to be considered as a source of biomass. Type of Betung which is grown in the highlands has an average stem height of 15 meters with the number of stems per ha approximately between 60.968-76,800 stems. The aim of the study was to see the physiochemical characteristics of different types of bamboo in various typologies of elevation of growing site. There are variations in the physicochemical properties of bamboo at different varieties and at different elevations of growing sites.

IJASEIT, 2020

International Journal Advanced Science Enginering Information Technology, 2020

Aisman, 2019