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All Journal Cannarium (Jurnal Ilmu-ilmu Pertanian) Jurnal Ilmu Pangan dan Hasil Pertanian AGRIKAN Jurnal Ilmiah Agribisnis dan Perikanan Indonesian Food Science and TechnologyJournal Altifani Journal: International Journal of Community Engagement Agrikan: Jurnal Agribisnis Perikanan Jurnal Pengabdian Masyarakat Hutan
wulansari, angela
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Public Health Social Sciences Other

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Sosialization of Chitosan as Natural Preservation for Palm Tree’s (Arenga pinnata Merr.) Sap in Akelamo, Central Oba Albaar, Nurjana; Rasulu, Hamidin; Husen, Janiah; Wulansari, Angela
Altifani Journal: International Journal of Community Engagement Vol 2, No 2 (2022)
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/altifani.v2i2.4610

Abstract

Palm tree’s (Arenga pinnata Merr.) sap is the main ingredient for palm sugar. Palm tree’s sap is obtained by tapping the male flowers of palm tree. The sap is rich in sugar thus it is easy to be fermented. Palm farmers in Akelamo Village use soap as a preservation agent to prevent fermentation during the taping and loading period before the sap is cooked. Soap is a non-food product which is unsafe to be used in food product. Based on this fact, the community service program was designed to educate and share information about the danger of non-food preservation agent in food product, and also introduce chitosan as potential natural preservation to prevent fermentation process on palm tree’s sap among the palm farmers in Akelamo Village. There were four activities that had been done, such as discourse about food preservation and chitosan as natural preservation agent, workshop about how to apply chitosan to prevent fermentation during palm tree tapping, workshop about how to make palm sugar, and interactive dialogue with palm farmers. All the activities were done succesfully. The farmers were actively participated in every activity during the program.
Chemical Characteristics, Sensory Analysis, and Antioxidant Activity Of Artificial Nori Made From Ptilophora pinnatifida With The Addition Of Moringa oleifera Leaves Wulansari, Angela; Dewi, Eka Kusuma; Andriani, Rovina; Rasulu, Hamidin
Agrikan Jurnal Agribisnis Perikanan Vol. 15 No. 1 (2022): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1273.59 KB) | DOI: 10.52046/agrikan.v15i1.1007

Abstract

Ptilophora pinnatifida is a red algae that can be found in wild around Indonesia’s ocean. It is a potential raw material for artificial nori. The addition of Moringa oleifera leaves is needed to give green color similar to commercial nori. The aim of this study was produced artificial nori from Ptilophora pinnatifida and Moringa oleifera. This study was an experimental study with variation of Moringa oleifera concentration as the factor. There was three different concentrations of Moringa oleifera (4%, 6%, 8%). Artificial nori was tested for proximate analysis, antioxidant IC50 activity analysis, and Hedonic rating test. The result showed artificial nori had higher water, ash, carbohidrate, and crude fiber content than commercial nori. The protein and fat content of artificial nori were lower than commercial nori. Hedonic test result showed the color, texture, taste, and smell of artificial nori were slighly liked by the panelists. Artificial nori had low antioxidant activity compare to the standard Vitamin C, but artificial nori with 8% addition of Moringa oleifera had higher antioxidant activity than commercial nori. The best artificial nori which had the closest characteristics with commercial nori was artificial nori made from Ptilophora pinnatifida with 8% addition of Moringa oleifera.
Physicochemical Characteristics of Canned Sayur Lilin (Saccharum edule) as a Traditional Food of North Maluku Rasulu, Hamidin; Wulansari, Angela; B. Talebe, Yusnaini; Juharni, Juharni; M. Mustafa, Ikrima
Agrikan Jurnal Agribisnis Perikanan Vol. 15 No. 2 (2022): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52046/agrikan.v15i2.1285

Abstract

The purpose of the study is the development of traditional food in North Maluku by studying the physicochemical characteristics of ready-to-eat canned candle vegetables and optimizing processed products that are canned by meeting quality standards, especially nutritional information. The implementation method is the optimization and characterization of canned wax vegetables with 2 different varieties, namely orange sayur lilin (SLO). As a result that optimization on 2 varieties of canned sayur lilin did not have significant differences with physical properties in the color of each L* (65.90-66.03), a+ (45.23-48.43), and b+ (38.25-39.05). Chemical properties include total energy 53.06-54.12 kcal/100g, total fat 2.98-3.01%, protein 1.70-1.75%, carbohydrates 4.86-4.99%, water content 88.96-88.99% and ash content 1.50-1.62%. In conclusion that the traditional food canning of wax vegetables with two different varieties provides product quality information the product affected by the properties of the material that is easily mushy due to the presence of heat and also stirring makes the product easily destroyed, but does not damage the chemical components of the final product.
Chemical Characteristics, Sensory Analysis, and Antioxidant Activity Of Artificial Nori Made From Ptilophora pinnatifida With The Addition Of Moringa oleifera Leaves Wulansari, Angela; Dewi, Eka Kusuma; Andriani, Rovina; Rasulu, Hamidin
Agrikan: Jurnal Agribisnis Perikanan Vol 15, No 1 (2022): SI: The Turning Point
Publisher : Sangia Research Media and Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.15.1.76-83

Abstract

Ptilophora pinnatifida is a red algae that can be found in wild around Indonesia’s ocean. It is a potential raw material for artificial nori. The addition of Moringa oleifera leaves is needed to give green color similar to commercial nori. The aim of this study was produced artificial nori from Ptilophora pinnatifida and Moringa oleifera. This study was an experimental study with variation of Moringa oleifera concentration as the factor. There was three different concentrations of Moringa oleifera (4%, 6%, 8%). Artificial nori was tested for proximate analysis, antioxidant IC50 activity analysis, and Hedonic rating test. The result showed artificial nori had higher water, ash, carbohidrate, and crude fiber content than commercial nori. The protein and fat content of artificial nori were lower than commercial nori. Hedonic test result showed the color, texture, taste, and smell of artificial nori were slighly liked by the panelists. Artificial nori had low antioxidant activity compare to the standard Vitamin C, but artificial nori with 8% addition of Moringa oleifera had higher antioxidant activity than commercial nori. The best artificial nori which had the closest characteristics with commercial nori was artificial nori made from Ptilophora pinnatifida with 8% addition of Moringa oleifera.
The Effect of Sterilization Time on the Chemical, Microbiological, and Heavy Metal Characteristics of Paniki Chickens Packed Canning Process Rasulu, Hamidin; Husen, Janiah; Bahri, Syamsul; Wulansari, Angela; Mustafa, Ikrima M. Mustafa; Nurhikmat, Asep; Santi, Andi; Kiay, Nancy; Albaar, Nurjanna; Fatmawati, Mila; Ahmed A Mansour, Nabel
Indonesian Food Science and Technology Journal Vol. 8 No. 1 (2024): Volume 8. Number 1, December 2024 |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.v8i1.36539

Abstract

Traditional food is generally less popular with consumers, because apart from the taste being different from modern food, it causes traditional food to easily spoil. One of the traditional foods of North Maluku is panici chicken. This research aims to determine the effect of sterilization time on the chemical, microbiological and metal contamination characteristics of paniki chicken in canned packaging. The research design used was a linear regression method and a completely randomized design with 4 treatments and 3 replications. Treatments were sterilization time (W) (10, 15, 20, 25 minutes) with observation periods of 1, 2, and 3 months. The parameters studied were chemical, microbiological and metal contamination characteristics. The results of the research produced chemical properties including water content with 1 month storage 31.40–37.54%, 2 months 33.85–37.36%, 3 months 34.74–38.56%, ash content with 1 month storage 1 .22–1.61%, 2 months 1.5–1.70%, 3 months 1.56–1.78%, fat content with storage 1 month 11.2–13.74%, 2 months 12.20 –13.95%, 3 months 13.68–14.67%, protein content with 1 month storage 20.80–23.65%, 2 months 22.22–23.61%, 3 months 23.00–24 .55%, carbohydrates with 1 month storage 29.01–33.27%, 2 months 29.79–33.99%, 3 months 31.36–35.16%, total energy with 1 month storage 839.12– 688.59 KCal/100g, 2 months 700.34–734.46 KCal/100g, 3 months 630.01–699.39 KCal/100g, TBA with 1 month storage 0.12–0.21%, 2 months 0.16 –0.25%, 3 months 0.19–0.40%, microbiology includes ALT with 1 month storage 1x101 CFU/g, dua bulan 1x101 CFU/g, three months 1x101 CFU/g.
Kajian Sifat Fisikokimia dan Organoleptik Cookies Rempah Dengan Penambahan Ekstrak Daging Buah Pala (Myristica fragrans) Latulanit, Nabila Shellawaty; Albaar, Nurjanna; Rasulu, Hamidin; Ibrahim, Abu Rahmat; Wulansari, Angela
Cannarium Vol 19, No 2 (2021)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/cannarium.v19i2.4465

Abstract

Extract from the nutmeg flesh can be used as an additional ingredient in making cookies spice. cookies Spiceare food products that are dried by oven. cookies Spiceare made from wheat flour, sugar and butter with a moisture content of less than 5% and can be stored for quite a long time. This study aims to determine the formulation for making cookies spicewith the addition of the best nutmeg pulp extract. This research method was completely randomized design (CRD) with a single factor, namely the addition of nutmeg pulp extract with 5 treatment levels and 3 replications to obtain 5x3 = 15 experimental units. The treatments consisted of 5 treatments, namely 0% nutmeg and 100% wheat flour (P0), 10% nutmeg pulp and 90% wheat flour (P1), 20% nutmeg pulp and 80% wheat flour. (P2), 30% nutmeg pulp and 70% wheat flour (P3), and 40% nutmeg pulp and 60% wheat flour extract formulation (P4). Parameters covering chemical properties analysis include: moisture content, ash content, protein, carbohydrate, fat, and antioxidant tests. While the organoleptic test analysis includes: taste, texture, color, and aroma. The best treatment was found in the formulation of 40% nutmeg pulp and 60% wheat flour in treatment P4. 
Pelatihan Budidaya Maggot untuk Pakan Ternak di Kelurahan Kastela, Ternate Selatan, Maluku Utara Irmayanti, Laswi; Nurhikmah; Sulasmi; Wulansari, Angela; Dewi, Eka Kusuma; Fatrawana, Adesna
Jurnal Pengabdian Masyarakat Hutan Vol 2 No 1 (2024): Jurnal Pengabdian Masyarakat Hutan, Vol 2 No 1 Tahun 2024
Publisher : Program Studi Kehutanan, Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/kehutanan.v2i1.162

Abstract

Maggots are organisms in the second phase of the black soldier fly life cycle. Maggots move into the pupal phase which then turns into adult flies. Maggot (Hermetia illucens Linnaeus) is a black soldier fly larva that has a chewy texture, high protein, and has the ability to secrete natural enzymes that help improve the digestive system (Fauzi and Sari, 2018). The high level of nutrients contained in maggots, their abundant availability, their use which does not compete with humans and their easy-to-make growing media show good potential as an alternative combination of animal feed. The maggot cultivation training activity aims to train the younger generation to be able to participate in society in using maggots as an alternative animal feed. The activity was held on Monday 27 July 2020 to provide material and media creation which was attended by 18 participants. The care process until harvesting is monitored every week by the Community Service Team. Training activities are carried out in several stages, starting from preparing tools and materials, making media, the maggot cultivation process, and the harvesting process. It is hoped that maggots can be the answer to the problem of availability, namely the price of feed is cheap and easy to obtain, does not cause environmental pollution, and can increase the immune system of livestock. Keywords: cultivation, maggot, training
Mini Review: Hypocholesterolemic Potential of Unsaponifiable Matter from Palm Fatty Acid Distillate wulansari, angela; Estiasih, Teti; Yunianta, Yunianta
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 3, No 2 (2019)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v3i2.5359

Abstract

Palm fruit as raw material of palm oil is the main commodity of Indonesian agriculture. Palm fatty acid distillate (PFAD) is a by-product of palm oil refinery process in deodorization stage. PFAD contained bioactive compounds such as vitamin E, phytosterols, and squalene. Vitamin E, phytosterols, and squalene have knows for its hypocholesterolemic effect and cardio protector. Bioactive compounds of PFAD can be separated from its fatty acid using saponification reaction. Saponification of PFAD produced unsaponifiable matter (USM) which was rich in bioactive compounds. Food fortification is aimed to enhance the nutrition quality of food for specific reason. The fortificant can be macronutrient or micronutrient. USM of PFAD potentially become food product fortificant which will give hypocholesterolemic effect. This review is discussed about hypocholesterolemic effect of each bioactive compounds in USM of PFAD and the potential of USM as food fortificant espsecially for food with hypocholesterolemic effect.
Co-Authors Ahmed A Mansour, Nabel Albaar, Nurjana Albaar, Nurjanna asep nurhikmat B. Talebe, Yusnaini Dr.Ir. Yunianta, DEA Eka Kusuma Dewi, Eka Kusuma Fatmawati, Mila Fatrawana, Adesna Hamidin Rasulu Husen, Janiah Ibrahim Rahmat Juharni, Juharni Laswi Irmayanti, Laswi Latulanit, Nabila Shellawaty M. Mustafa, Ikrima Mustafa, Ikrima M. Mustafa Nancy Kiay, Nancy Nurhikmah Rovina Ruslami, Rovina Santi, Andi Sulasmi Sulasmi Syamsul Bahri Teti Estiasih