Similarity Anthocyanin and Nutritional Contents of Fermented Lebui Bean (Cajanus sp.) through SSF Method and Induced by Rhizopus sp. and Saccharomyces sp.

Anthocyanins are bioactive compounds that were very important to support health and prevent oxidation. The existence of anthocyanin in plants, one of which is characterized by the presence of their striking colors in the plant. Lebui bean (Cajanus sp.) have a deep black color and identified to contain anthocyanins and phenolic compounds. However, these two important bioactive compounds are not obtained in free conditions, because they were still bound in cells and cell walls through the glycoside bond, also bound to other chemical bonds in the cell. Therefore, a method needed to break the bioactive compounds from their bonds. The easiest, cheapest, and most applicable method is fermentation. Fermentation is a method of processing food that utilizes microbial functions to degrade the compounds contained in the material to produce simpler components, while at the same time breaking various binding chains between components in the material, including solid state fermentation (SSF) method. Through fermentation, it is expected that bioactive compounds including anthocyanins will be cut off and released from the bonds of glycosides and form free compounds that have functional properties. Therefore, this study aims to obtained the type of microbes (Rhizopus sp. and Saccharomyces sp.) with the most optimal fermentation time to produce fermented bean powder which has the best anthocyanin content and nutritional component. A nested design with two factor was used. The main factor is the type of microbes (Rhizopus sp. and Saccharomyces sp.) and the second factor is the fermentation time (1, 2, and 3 day) nested on the main factor. Fermentation carried out for two days using Rhizopus sp. is the best treatment. Fermentation treatment by Rhizopus sp. for 1 to 3 days, produced an average level of anthocyanin in dry bases conditions is 129,81- 153,55 ppm whether by Saccharomyces sp. was in the range of 107,12-128,11 ppm. Fermented lebui bean powder induced by Rhizopus sp. for 2 days fermentation has highest protein content and lowest fat content. The nutritional content of this best treatment is protein, fat, water, ash, and carbohydrate content i.e 22,39%, 0,41%, 6,73%, 3,18%, and 67,29%, respectivel

PKM Pemanfaatan Maggot untuk Pengolahan Sampah Organik dan Produksi Produksi Pakan di Kecamatan Kedungkandang Kota Malang

Bank Sampah Eltari M-230 menjadi salah satu pencetus pengelolaan sampah organik dapur menggunakan agen biokonversi maggot di wilayah Kelurahan Cemorokandang, Kecamatan Kedungkandang Kota Malang. Maggot merupakan bagian dari larva Black Soldier Fly (BSF) yang mutlak hidup dengan mengkonsumsi bahan organik untuk dapat tumbuh dan berkembang menjadi lalat dewasa. Hasil cerna dari sampah tersebut berupa zat menyerupai tanah yang kaya akan zat hara. Terbukti dengan menggunakan bahan bekas maggto atau disebut kasgot ini dapat digunakan untuk pupuk organik sekaigus media tanam bagi komoditas sayuran yang dibudidayakan di areal sekitar hunian milik mitra Bank Sampah Eltari M-230. Masalah mulai muncul ketika kandang BSF di luar ruangan dierang hama tikus hingga menyebabkan kerusakan kandang. Pemilik mengupayakan untuk dilakukan pemindahan kandang dengan menggunakan ruang kamar huni untuk menghasilkan telur bsf sekaligus mengubah sampah organik menajdi kasgot. Sayangnya, dengan berpindahnya ruang budidaya yang kurang asuan sinar matahari menjadikan produktivitas telur yang awalnya mencapai 10 gram sekali panen, menjadi hanya 7 – 8 gram saja. Tim pengabdi telah mengupayakan untuk melakukan re-design terkait kandang BSF dengan memperhitungkan fisiologis BSF. Maggot sendiri juga memiiki potensi untuk dijadikan pakan ternak layer dan ikan, hal ini dibuktikan dengan pengujian lab proksimat yang dilakukan tim pengabdi untuk diberikan kepada mitra. Tim pengabdi tekah melaksanakan FGD terkait pemanfaatan maggot sebagai pakan bernutrisi tinggi berdasarkan hasil proksimat tersebut kepada anggota kelompok Kerja yang ada di. Kelurahan Cemorokandang Kecamatan Kedungkandang. Formulasi pakan untuk layer dan ikan juga telah disusun, kegiatan lanjutan yang dilakukan adalah dengan mengujicobakan pada ternak untuk mendapatkan perlakuan terbaik pada level konsentrasi maggot yang berbeda guna memperoleh indeks kuning dan putih telur yang baik untuk layer serta berat ikan yang optimal untuk pakan ikan berbasis maggot. Hasil biokonversi sampah organik dapur oleh maggot juga telah dmasukkan dalam daftar uji parameter untuk pupuk organik. FGD untuk pemanfaatan kasgot menjadi pupuk organik juga dilakukan dengan dasar hasil budidaya mitra yang membutkikan bahwa kasgot memiliki kemampuan yang sama sebagai pupuk dan media tanam untuk menumbuhan tanaman dibandingkan dengan media tanam yang sudah diperjual belikan. Hasil dari pengujian ini akan menjadi dasar informasi yang akan di ikutsertakan pada kemasan kasgot untuk dipasarkan . Proses pembangunan kandang BSF masih terus disempurnakan guna meningatkan produktivitas telur. Kegiatan perbaikan kandang ini juga disertai dengan upaya sinergitas tim pengabdi bersama mitra dalam mensosialisasikan penggunaan maggot pada skala ruah tangga menggunakan tong dekomposer. Target kedepan adalah dilakukan Focus Group of Discussion sebagai wrap up kegiatan manajemen lingkungan khususnya pengurangan sampah organik dapur menggunakan maggot di lingkungan Kelurahan Cemorokandang Kecamatan Kedungkandang Kota Malang

Peer Review Prossiding Anthocyanin and Nutritional Contents of Fermented Lebui Bean (Cajanus sp.) through SSF Method and Induced by Rhizopus sp. and Saccharomyces sp.

Anthocyanins are bioactive compounds that were very important to support health and prevent oxidation. The existence of anthocyanin in plants, one of which is characterized by the presence of their striking colors in the plant. Lebui bean (Cajanus sp.) have a deep black color and identified to contain anthocyanins and phenolic compounds. However, these two important bioactive compounds are not obtained in free conditions, because they were still bound in cells and cell walls through the glycoside bond, also bound to other chemical bonds in the cell. Therefore, a method needed to break the bioactive compounds from their bonds. The easiest, cheapest, and most applicable method is fermentation. Fermentation is a method of processing food that utilizes microbial functions to degrade the compounds contained in the material to produce simpler components, while at the same time breaking various binding chains between components in the material, including solid state fermentation (SSF) method. Through fermentation, it is expected that bioactive compounds including anthocyanins will be cut off and released from the bonds of glycosides and form free compounds that have functional properties. Therefore, this study aims to obtained the type of microbes (Rhizopus sp. and Saccharomyces sp.) with the most optimal fermentation time to produce fermented bean powder which has the best anthocyanin content and nutritional component. A nested design with two factor was used. The main factor is the type of microbes (Rhizopus sp. and Saccharomyces sp.) and the second factor is the fermentation time (1, 2, and 3 day) nested on the main factor. Fermentation carried out for two days using Rhizopus sp. is the best treatment. Fermentation treatment by Rhizopus sp. for 1 to 3 days, produced an average level of anthocyanin in dry bases conditions is 129,81- 153,55 ppm whether by Saccharomyces sp. was in the range of 107,12-128,11 ppm. Fermented lebui bean powder induced by Rhizopus sp. for 2 days fermentation has highest protein content and lowest fat content. The nutritional content of this best treatment is protein, fat, water, ash, and carbohydrate content i.e 22,39%, 0,41%, 6,73%, 3,18%, and 67,29%, respectivel

Similarity Determination and Characterization of Phenolics, Flavonoids, and Dietary Fiber in Fermented Lebui Bean (Cajanus sp.)

Lebui beans (Cajanus sp.) is a type of black bean originating from Lombok Island, Indonesia. Lebui beans are only used as food, though the potential is very high as a food source containing bioactive compounds. Bioactive compounds that are impo rtant for health include phenolics, flavonoids, and dietary fiber. However, these bioactive compounds are present in cells and are bound to the sugar component in the glycoside bond. These bioactive compounds are very heat-resistant, easy to oxidize, and easily damaged due to changes in pH. Therefore, in order to obtain bioactive compounds in beans, a process that can break down the glycoside bonds without damaging the properties of these compounds is needed. An effective method for breaking down glycoside bonds in a material and not using high temperatures is through a fermentation process. This study aims to obtain and characterize the components of bioactive compounds from phenolics, flavonoids, and dietary fiber groups in fermented lebui bean extracts using the solid-state fermentation (SSF) method. A nested design with two factor was used. The main factor is the type of microbe (Rhizopus sp. and Saccharomyces sp.) and the second factor is the fermentation time (1, 2, and 3 day) nested on the main factor. The results of this study obtained fermentation carried out for two days using Rhizopus sp. is the best treatment. Fermentation treatment using Rhizopus sp. for 1 to 3 days, produce an average level of dietary fiber in dry bases conditions which include levels of SDF, IDF, and TDF respectively are 10%; 27.59%; and 37.58%. In this treatment also produced the final product containing phenolic and flavonoids components in the range of 78.18-78.54 mg GAE/g (db) and 313.22-317.36 mg QE/g (db), respectively

Peningkatan Kesadaran Masyarakat terhadap Wabah Covid-19, Keluarahan Merjosari, Kecamatan Lowokwaru, Kota Malang

Merebaknya kasus Covid-19 (Corona Virus Disease 2019) di Indonesia menjadi permasalahan utama baik bagi pemerintah maupun masyarakat itu sendiri. Berbagai informasi terkait pengertian, tata cara perlindungan diri hingga Pembatasan Sosial Berskala Besar (PSBB) di beberapa kota besar yang berpotensi tertularnya infeksi virus.  Faktanya tidak semua orang memahami terkait apa itu Covid-19 dan apa yang harus dilakukan. Hasil pantauan lapangan untuk warga di sekitar Kelurahan Merjosari, Kecamatan Lowokwaru Kota Malang terkait masa pandemi Covid-19, khususnya Pedagang Kaki Lima (PKL), menunjukkan bahwa mereka masih belum memahami betul terkait Covid-19 dan apa yang harus dilakukan saat masa pandemi ini. Kegiatan pengabdian masyarakat ini dilakukan dengan cara pendampingan sesuai protokol Covid-19, yaitu dengan tetap menjaga jarak serta menggunakan masker saat melakukan ceramah dan diskusi kepada warga. Melalui kegiatan ceramah dan diskusi dengan pembagian sembako dengan maksud tetap menjaga asupan gizi saat pandemi, diharapkan warga sekitar khususnya di Kelurahan Merjosari Kecamatan Lowokwaru dan sekitarnya semakin mawas diri dengan lingkungan

PRODUKSI KESEMEK NON-ASTRIGENSI DENGAN PERLAKUAN HOT WATER TREATMENT DAN APLIKASI KOH

The treatment that is often used by farmers and persimmon collectors for local consumption in Indonesia is by immersion in quicklime (building lime) so as to produce powdery persimmon fruit that covers the color of mature persimmon fruit which is usually bright yellow to orange. This study aims to obtain the best treatment to produce persimmon according to the quality requirements desired by consumers through KOH application treatment to obtain bright and attractive colors, Hot Water Treatment (HWT) for relieving soreness and disinfecting pests, and soaking in lime solution to maintain texture fruit. The experimental design of this study was Factorial Randomized Group Design with 2 factors, namely the immersion time of hot water 46 0C (HWT) and KOH application. The first factor has three levels of treatment, namely without HWT (A1), 5 minutes (A2), and 10 minutes (A3). The second factor has two levels, namely without applying (B1) and applying KOH (B2). Quality observations include measurements of weight loss, color, hardness, and total dissolved solids. The 5-minute HWT treatment and KOH application gave a significant effect on several parameters, namely weight loss, hardness, and total dissolved solids but were unable to extend the shelf life of persimmon

FERMENTASI BLOTONG LIMBAH PG. KREBET DAN RUMEN SAPI DALAM PRODUKSI BIOGAS

Sugar Cane Filter Cake (SGFC) is the sugar cane to sugar processing waste in Krebet Baru Sugar Factory. Utilization of this SGFC waste was limited for free soil or unprocessed fertilizer. Sugar cane filter cake is an organic waste which potential to be utilized into biogas. Biogas is anaerobic process product which consist methane as a major compound. Factors that influence biogas fermentation process were temperature, water content, fiber, total sugar and total concentration of methanogen bacteria inoculum. Natural source of methanogenic bacteria is in the contents of the cattle rumen. The aim of this study was to determine the characteristics of blotong and the effect of addition of cattle rumen on biogas fermentation from the SGFC of the Krebet Sugar Factory. The first stage of this research was Blotong characterization. The second stage was spontaneous fermentation with two treatment factors. The first factor was enhancing the contents of the cattle rumen (5%) and without the addition of cattle rumen (0%). The second factor is the fermentation time with 3 different levels (20, 25 and 30 days). The results were shown that blotong had water content, fiber content, and C / N ratio were 10.71%; 0.06%; and 17: , respectively. These results indicate the potential of the blotong as a raw material for biogas production. SGFC fermentation with the addition of 5% cattle rumen content was shown the best results compared to biogas production with pure SGFC. The highest volume and yield of biogas produced were obtained from the 30-day fermentation process with the results of 37,327 ml of gas and 746.5 x 10-6 m3/kg. All flame tests show positive results and are proven to produce blue flames

STRATEGI PENGEMBANGAN KLASTER INDUSTRI KERIPIK SINGKONG DI KABUPATEN BOJONEGORO MENGGUNAKAN METODE K-MEANS CLUSTERING DAN FUZZY AHP

Bojonegoro Regency has excellent agro-industry potential, namely cassava. These commodities can be processed into superior regional products, namely cassava chips. The center of the cassava chip industry is in the Gayam sub-district and the Kalitidu sub-district. The problems faced by the cassava chip industry in Bojonegoro Regency are currently in the raw materials, technology, product quality, business capital, marketing, and there is still no cluster division. This study aimed to determine clusters and improvement strategies in each cluster of the cassava chip industry. The method used is the K-means Clustering method and Fuzzy AHP. The study's results determined 2 clusters of cassava chips industry based on the performance of the cassava chips industry and the quality of their products. Cluster 1 consists of 3 cassava chip industries, and cluster 2 consists of 4 cassava chip industries. The strategy for developing the cassava chip industry in cluster 1 is to establish partnerships with raw materials suppliers, plant cassava on private land, and manage the handling and supply of raw materials. The development strategy for cluster 2 is to innovate products, innovate packaging designs and conduct comparative studies in other cassava chips industries

Peer Review Empowerment of Japanese Ants Small Business by Hygiene and Management Training A Case Study of Malang East Java Indonesia

Japanese ant (Tenebrio molitor) has been known as alternative of diabetes treatment by lowering uric acid levels. The present status of scientific review of Japanese ant as an alternative medicine still unknown even breeding has been made up. Anang Jaya and Wariadi Enterprises were success example of small-scale breeder and seller of japanese ants. Good sanitation, hygiene in process and transport handling specific in capsule form has been offered. Here, major training about simple sanitation standard, nutritional composition and microbial content, as well as business management has been done. Result of physicochemical analysis showed that system in Japanese ant bred has higher protein content than beef (16-21%). Protein and fat content equals to 22.58% and 4.85%. Moreover, water content, ash, fiber, total dry matter, and rendement of Japanese ant powder respectively 3.02%; 4.32%; 0.16%; 96.98%; and 97%. Microbial analysis gave total reduction up to 3.1x105 to the lower of 3.0 x 102. Improvement in management side by presence of a simple, centralized cash book was applied and managed by the Anang Jaya group might effects in clear cash flow calculations and better business profit sharing

PKM Kelompok Usaha Pembuatan Manisan Nangka di Desa Selorejo-Kucur Kecamatan Dau Kabupaten Malang Provinsi Jawa Timur

Program pemberdayaan masyarakat ini bertujuan untuk meningkatkan kualitas produk manisan nangka kering yang dihasilkan oleh industri berskala kecil yakni CV. Pia Toulip yang bertempat di Desa Selorejo-Kucur Kecamatan Dau Kabupaten Malang Provinsi Jawa Timur. Strategi yang digunakan guna mencapai tujuan tersebut adalah dengan melalui beberapa kegiatan diantaranya kegiatan pendampingan dalam perbaikan penanganan bahan baku, pendampingan proses produksi dan proses pengemasan, pendampingan penyusunan SOP, serta pendampingan kegiatan pemasaran yang bekerjasama dengan CV. Mitra Market. Kegiatan yang dicapai adalah peningkatan keterampilan dalam membuat manisan serta kualitas produk yang sesuai dengan standar mutu SNI manisan kering berupa warna produk yang tidak mengalami browning. Produk yang dihasilkan berwarna kuning keemasan sebagai hasil dari pengeringan dengan pengelolaan suhu yang baik melalui penerapan alat pengering. Pendampingan kegiatan pengemasan juga dilakukan dengan memperhatikan kelayakan usaha. Kegiatan pemasaran dilakukan dengan melibatkan CV. Mitra Market selaku pihak penjual yang sebelumnya dilakukan uji pasar terkait kualitas produk. Perlu dilakukan pendampingan lebih lanjut khususnya pada CV. Pia Toulip