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All Journal Agroland : Jurnal Ilmu-Ilmu Pertanian AGROTEKBIS Agrointek REKAYASA agriTECH AGROLAND: The Agricultural Sciences Journal GHIDZA: Jurnal Gizi dan Kesehatan Jurnal Pengolahan Pangan Conference on Innovation and Application of Science and Technology (CIASTECH) Abditani : Jurnal Pengabdian Masyarakat MONSU'ANI TANO Jurnal Pengabdian Masyarakat ZIRAA'AH MAJALAH ILMIAH PERTANIAN Buletin Palma Mediagro AGROTEKBIS: Jurnal Ilmu Pertanian Agroland: Jurnal Ilmu-ilmu Pertanian AGROLAND: The Agricultural Sciences Journal
Abdul Rahim
Agrotechnology Study Program At The Faculty Of Agriculture, Tadulako University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Physics Public Health Social Sciences

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KARAKTERISASI ASAM LEMAK DAN ASAM AMINO DENDENG DAGING SAPI YANG DIOLAH DENGAN CAMPURAN BUMBU YANG BERBEDA Sukisman Abdul Halid; Abdul Rahim; Chitra Anggriany Salingkat; Eko Priyantono; Minarny Gobel
AGROTEKBIS : JURNAL ILMU PERTANIAN (e-journal) Vol 9 No 6 (2021): Desember
Publisher : Fakultas Pertanian, Universitas Tadulako

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Abstract

masyarakat baik di dalam negeri maupun di luar negeri dan umumnya diolah dengan komposisi bumbu yang berbeda, sehingga aroma dan citarasanya juga berbeda-beda. Tujuan penelitian adalah untuk mengetahui sifat fisiko-kimia , jumlah dan jenis asam amino dan asam lemak dendeng daging sapi yang diolah dengan konsentrasi bumbu yang berbeda. Penggunaan rempah-rempah dalam pembuatan dendeng daging sapi umunya hanya terbatas sebagai pengawet dan anti mikroba, sementara jenis dan jumlah asam amino serta asam lemak yang terkandung dalam produk dendeng yang dihasilkan belum banyak dipelajari utamanya penggunaan bumbu dengan konsentrasi yang berbeda. Pada penelitian ini dilakukan analisis terhadap sifat fisik kimia yang meliputi kadar protein, kadar lemak, dan kadar air, serta analisis asam amino dan asam lemak dendeng daging sapi. Hasil penelitian menunjukkan bahwa kadar protein tertinggi diperoleh pada sampel dendeng D2 yaitu 49,83+1,15 % dan terendah diperoleh pada sampel dendeng D5 yaitu sebesar 43,03+0,75 %, kadar lemak tertinggi diperoleh pada kode sampel D4 sebesar 47,13+2,36 % dan terendah diperoleh pada kode sampel D1 sebesar 2,50+0,84. Kadar air tertinggi diperoleh pada kode sampel D1 sebesar 26,63+5,92 %, dan terendah diperoleh pada kode sampel D3 sebesar 14,24+ 0,54 %. Kandungan asam amino pada semua sampel dendeng (D0, D1, D2, D3, D4, dan D5) mengandung 9 asam amino esensial yaitu histidin, isoleusin, leusin, lisin, metionin, fenilalanin, treonin, tiptofan, dan valin, serta mengandung 10 asam amino non esensial yaitu arginin, asparagin, asam aspartat, sitein, asam glutamat, glutamin, glisin, prolin, serin, dan tirosin. Sedangkan kandungan asam lemak pada semua sampel dendeng (D0, D1, D2, D3, D4, dan D5), yaitu asam lemak tak jenuh terdiri dari palmitoleat, linoleat, linolenat, olet (jumlah terbanyak), dan miristolet (jumlah kecil hanya ditemukan pada sampel dendeng D4), sementara asam lemak jenuh yang ditemukan pada semua sampel dendeng adalah miristat, palmitat, dan stearat, serta omega 3.
KARAKTERISTIK KIMIA DAN ORGANOLEPTIK TEPUNG AMPAS KELAPA DENGAN BERBAGAI METODE PENGERING Yudha Kurniawan; Rostiati Rostiati; Abdul Rahim
AGROTEKBIS : JURNAL ILMU PERTANIAN (e-journal) Vol 10 No 3 (2022): Juni
Publisher : Fakultas Pertanian, Universitas Tadulako

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Abstract

Daging buah kelapa dapat diolah menjadi beraneka ragam produk, seperti minyak kelapa atau coconut oil, santan atau coco milk dan produk lain dari olahan parutan kelapa seperti tepung kelapa, manisan, toasted coconut, coconut chip dan lain-lain. Bahkan ampas kelapa dapat diolah lebih lanjut menjadi pakan ternak, sarundeng, dan tepung ampas kelapa. Penelitian ini bertujuan untuk mendapatkan metode pengeringan yang memberikan pengaruh terbaik terhadap karakteristik kimia dan organoleptik tepung ampas kelapa. Penelitian ini dilaksanakan di Laboratorium Agroindustri, Fakultas Pertanian, Universitas Tadulako, Palu, Sulawesi Tengah pada bulan Oktober – Desember 2019. Desain penelitian ini menggunakan Rancangan Acak Lengkap (RAL)dan Rancangan Acak Kelompok (RAK). Perlakuan yang dicobakan adalah berbagai metode pengeringan yaitu freeze dryer, oven, oven vacuum, dan sinar matahari. Masing-masing perlakuan diulang sebanyak 4 kali, sehingga terdapat 16 kali ulangan. Variabel yang diamati pada penelitian ini adalah sifat kimia tepung kelapa (kadar air, abu, protein, lemak dan dan karbohidrat) dan organoleptik (aroma, tekstur, warna dan rasa). Hasil penelitian menunjukkan bahwa metode pengeringan freeze dryer memberikan pengaruh terbaik terhadap karakteristik kimia dan organoleptik tepung ampas kelapa dengan nilai rata-rata kadar air 3,47%, abu 1,62%, protein 5,25%, lemak 38,19%, karbohidrat 51,47%, warna 5,0 (agak suka), aroma 5,60 (agak suka), rasa 4,68 (netral), dan tekstur 5,36 (agak suka).
PENGEMBANGAN TEKNIK FERMENTASI DALAM MENINGKATKAN MUTU BIJI KAKAO (Theobroma cacao L) Nur Alam; Muhardi Muhardi; Abdul Rahim; Gatot Siswo Hutomo; Syahraeni Kadir; Sakka Samudin; Chitra Anggraeni Salingkat; Eko Priyantono; Ponirin Ponirin; Diky Gunawan Suwiyono
AGROTEKBIS : JURNAL ILMU PERTANIAN (e-journal) Vol 10 No 6 (2022): Desember
Publisher : Fakultas Pertanian, Universitas Tadulako

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Abstract

The purpose of this research was to achieve a shorter fermentation technique for cocoa beans by using ethanol, acetic acid and coconut water to produce high quality cocoa beans. The research was conducted in Tunus village Pamona Pusalemba sub district Poso district of Central Sulawesi. Tunus is located about 300 kilometers from Palu, the capital of Sulawesi Tengah. The fermented cocoa beans were analyzed at Tadulako University’s Agroindustry Laboratory Faculty of Agriculture. The study used a Randomized Block design (RBD) with fermentation technique as the treatments i.e., 10 kg wet cocoa only (Box 1), 10 kg wet cocoa + 75 ml ethanol (Box 2), 10 kg wet cocoa + 75 ml acetic acid (Box 3), and 10 kg wet cocoa + 75 ml aged coconut water (Box 4). Each treatment had four replicates, thus in total there were 16 experimental units. The results showed that the addition of 75 ml ethanol in the fermentation process had the shortest fermentation time, with an average fermentation time of four days. The method also produced the best average water content and sensory tests such as of color, texture, aroma, and overall liking.
Pengaruh Cara Bubur Pada Pengolahan Instant Starch Noodle Dari Pati Aren Terhadap Sifat Fisikokimia Abdul Rahim; Haryadi Haryadi
Agroland: Jurnal Ilmu-ilmu Pertanian Vol 15 No 1 (2008): Maret
Publisher : Universitas Tadulako

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The objectives of the research were to increase the use of arenga starch and to achieve an optimal processing method of instant starch noodle made of arenga starch. In the research, the instant starch noodle was made using porridge methods. The methods of making instant starch noodle porridge including determination of starch/water ratio, duration of cooking, and optimal aging time. The starch/water ratio and duration of cooking was established based on inter-molecule binding freedom level (gelatinization and retro gradation) with a minimal score of 80% according to instant noodle requirement (SNI 01-3551-1994). While, the determination of aging time was based on physicochemical properties of instant starch noodle produced. The physicochemical properties included water content, inter-molecule binding freedom level, and cooking speed, cooking loss, tensile strength, elongation, texture and white level. The results of the research indicated that the best porridge method was done with starch/water ratio of 1:1.5 (v/v), cooking duration of 12 minute, and aging of 60 minute. Physicochemical properties of instant starch noodle porridge using such method resulting in water content of 7.62%, inter molecule binding freedom level of 82.70%, cooking speed of 2.42 minute, cooking loss of 6.15%, tensile strength of 0.018 MPa, elongation of 7.44%, texture of 10.27 N and white level of 76.30%.
Karakteristik Fisikokimia Dan Mikrobiologis Kaledo Daging Sapi Di Kota Palu Sukisman Abdul Halid; Abdul Rahim
Agroland: Jurnal Ilmu-ilmu Pertanian Vol 26 No 1 (2019): April
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/agrolandnasional.v26i1.727

Abstract

Tujuan penelitian adalah mengevaluasi karakteristik fisikokimia dan mikrobiologis kaledo yang ada di Kota Palu. Penelitian menggunakan rancangan acak lengkap dengan 8 usaha mikro kecil dan menengah (UMKM) sebagai tempat pengambilan sampel yang diulang tiga kali sehingga diperoleh 24 sampel penelitian. Parameter analisis adalah kadar air, abu, protein, lemak, dan jumlah total mikroba. Hasil penelitian menunjukkan bahwa kaledo yang ada di Kota Palu memiliki kadar air (64,36–69,19%), kadar abu (1,28–1,99%), kadar protein (23,02–4,97%), kadar lemak (4,27– 6,64%) dan jumlah total mikroba (1,54–6,79 log cfu/g).
CHEMICAL PROPERTIES, MICROBIOLOGY AND ANTIOXIDANT ACTIVITYOF ABON BEEF IN THE CITY OF PALU Sukisman Abdul Halid; Abdul Rahim
AGROLAND The Agricultural Sciences Journal (e-Journal) Vol 5 No 1 (2018): June
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/agroland.v5i1.264

Abstract

One of the most popular food products in Central Sulawesi is shredded beef, and sometimes aspects of food quality and safety were not given attention by producers or consumers. The objective of the study is to identify the chemical, microbiological and antioxidant properties of shredded beef produced and circulated in Palu City. This study uses a complete randomized design with 8 samples and each sample were repeated three times so that 24 samples were obtained with observed parameters including moisture content, ash content, protein content, fat content, total microbial count and antioxidant activity.The results showed that water content (5,04 -9,35%), ash content (3,59 - 5,74%), protein content (25,60-38,97%), fat content (19,20- 39,37%) and total microbial count (1,27-8,48 log cfu / g) and antioxidant activity as indicated by Inhibition Concentration / IC50 (3234,31 - 6740,5 ppm) and percentage of inhibition (35,63 - 80.27%). The results of this study indicate that shredded beef from various SMEs in the city of Palu is still partially met the quality standards based on SNI, so MSME guidance is needed periodically and continuously.
PHYSICOCHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF BEEF MEATBALLS IN PALU CITY Sukisman Abdul Halid; Abdul Rahim
AGROLAND The Agricultural Sciences Journal (e-Journal) Vol 5 No 2 (2018): December
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/agroland.v5i2.325

Abstract

The aim of the study is to evaluate the physicochemical and microbiological characteristics of beef meatball produced and circulated in Palu City. The study used a completely randomized design with 8 micro, small and medium enterprises (MSMEs) where sampling was repeated three times to obtain 24 research samples. Parameters of analysis included water, ash, protein, fat, borax, formalin and total microbial content. The results show that beef meatball circulating in Palu City had water content (66.56 - 72.99%), ash content (1.28 - 1.99%), protein content (8.93– 10.76%). ), fat content (1.16 - 5.84%) and total microbes (1.92–7.97 log cfu / g) and borax content and beef meatball formalin showed negative values.
Physicochemical and Functional Characteristics of Beverage Sugar Apple Powdered on Level Concentration Different of CMC Syahraeni Kadir; Abdul Rahim; Rostiati Dg. Rahmatu; Sukisman Sukisman
AGROLAND The Agricultural Sciences Journal (e-Journal) Vol 2 No 1 (2015): June
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/agroland.v2i1.341

Abstract

The intermediate products of sugar apple do not have an entrepreneurial aspects though they have a longer shelf life than the fresh fruit form unless it processed into the final products of beverages or foods. Therefore it need to continue the processing of sugar apple intermediate products. Some products of them which have a clear prospect entrepreneur among others as both of beverages and functional foods. The Short-term goal of this research is to process the intermediate product into a beverage sugar apple powdered among others. Subsequently the long-term goal of this research is to find ways of processing the intermediate products into final ones that have nutritional value and adequate antioxidants. The results showed that the use of CMC 0.5% gives a better physicochemical and functional characteristics on powdered product of sugar apple. Making the beverage product by filtering the pulp giving better quality of both physicochemical and functional characteristics than without filtering the fleshy part.
PHYSICAL, CHEMICAL, AND SENSORY CHARACTERISTICS OF INSTANT NOODLES WITH PURPLE SWEET POTATO FLOUR (IPOMOEA BATATAS L. POIR) SUBSTITUTION AT VARIOUS CONCENTRATIONS Rostiati Rostiati; Abdul Rahim; Pratiwi Pratiwi
AGROLAND The Agricultural Sciences Journal (e-Journal) Vol 7 No 2 (2020): December
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/agroland.v7i2.633

Abstract

Instant noodles are generally made from wheat flour as raw material. The abunandce of purple sweet potatoes can substitute the wheat flour. The purpose of this study was to determine the effect of substitution of purple sweet potato flour at various concentrations on the physical, chemical, and sensory test of instant noodles. The research was conducted at the Agro-Industry Laboratory, Faculty of Agriculture, Tadulako University, from June to December 2019. The experiment was arranged using a completely randomized design (CRD) with 1 factor, namely the substitution of instant noodle purple sweet potato flour at a concentration of 0.5, 10, 15, 20, 25, and 30%. The treatments were repeated three times so that 21 experimental units were obtained. For the sensory test using a randomized block design (RBD) with 30 panelists. The parameters of the observation consisted of the loss of solids due to cooking, water absorption, water content, ash content, and sensory tests. The results of research on substitution of purple sweet potato flour at various concentrations gave the best effect at a concentration of 30% on instant noodles produced based on physical, chemical, and sensory properties. With the highest loss of solids due to cooking, the absorption of instant noodles decreased as the concentration of purple sweet potato flour increased. Instant noodle moisture content constant tendency at each treatment. The ash content of instant noodles increased with increasing concentration of purple sweet potato flour and the sensory properties of color, texture, aroma, and taste of the instant noodles increased with the increasing concentration of purple sweet potato flour on the hedonic scale category. Noodles substituted with purple sweet potato flour can be consumed as instant noodles, such as those circulating in the market.
KARAKTERISTIK FISIKO KIMIA DAN SENSORIS TEPUNG KELAPA PADA BERBAGAI SUHU PENGERINGAN Hidayat, Alif; Rahim, Abdul; Rostiati, Rostiati
AGROTEKBIS : JURNAL ILMU PERTANIAN (e-journal) Vol 11 No 1 (2023): Februari
Publisher : Fakultas Pertanian, Universitas Tadulako

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Abstract

This study objective was to evaluate various drying techniques used to produce coconut flour from coconut pulp in order to assess its physico-chemical and organoleptic properties. The research was carried out at the Agroindustry Laboratory of the Faculty of Agriculture and the Chemistry Laboratory of the Faculty of Mathematics and Natural Sciences Tadulako University. This research was carried out from January to April 2021. The study was arranged using a completely randomized design and a randomized block design with one factor namely drying temperatures (40ºC, 50ºC, 60ºC, 70ºC and 80ºC). Each treatment was replicated 3 times. The results of the study showed that the best drying temperature based on the physico-chemical and sensory characteristics of coconut fluor was 70°C. The treatment at 70°C resulted in an average value of 3.64% moisture content, 1.86% ash content, 9.21% protein content, 51.68% fat content, and 26.24% fiber content for the coconut flour. Organoleptic analysis of coconut flour at 70°C showed a color score of 5.0 (slightly like), aroma score of 5.60 (slightly like), taste score of 4.68 (neutral), and texture score of 5.36 (slightly liked).
Co-Authors A. Lanyala, Ilham Abd Hamid Abdul Halid ADHI SAPUTRA Adhi Saputra Akbar Akbar Amalia Noviyanty Andri Anggraeni Dwi Pangesti Arifuddin Lamusa Asnani Asnani Asrawaty Asrawaty Asrawaty, Asrawaty Asriani Hasanuddin Baharuddin Baharuddin Chitra Anggraeni Salingkat Chitra Anggriani Salingkat Chitra Anggriany Salingkat Delfrin Poliwa Diky Gunawan Suwiryono Diky Gunawan Suwiyono Eko Priyantono Eko Rusmanto Farid Farid Gatot S. Hutomo Gatot S. Hutomo Gatot Siswo Hutomo Gatot Siswo Hutomo Gatot Siswo Hutomo Gatot Siswo Hutomo Gatot Siswo Hutomo Haryadi Haryadi Haryadi Haryadi Herlianti Herlianti Herwanto Wasmun Hidayat, Alif I Kadek Agus Heriawan I Nyoman Partayasa If'all, If'all Ilham A. Lanyala Irmayanti Ismail Jugni Hadiustri Agape Jusman, Jusman Khusnul Hatimah Korompot, Siti Maimuna Laurencia Br. Manurung, Dewi Sartika Made Antara Made Krisna Laksmayani Made Tangkas Mappiratu Mappiratu Minarny Gobel Minarny Gobel Moh. Darwis Mohammad Deden Muh. Misbahul Munir Muhammad Fawzul Alif Nugroho Muhardi Muhardi Munir, Muh. Misbahul Naomi Uli Arta Siagian Nur Alam Nur Alam Nur Alam Nur Alam Partayasa, I nyoman Ponirin Ponirin Ponirin Ponirin Ponirin Pratiwi Pratiwi Pratiwi, Yuliani Putri Andini Rahmat Muhajir Rahmi, Rahmi Rizal Rizal Rizal Rizal Rizki Anandar Rosmianti Rostiati Dg Rahmatu Rusmanto, Eko Sakka Samudin Shahabuddin Saleh Siti Maemunah Sri Ayu Sukisman Abdul Halid Sukmawati, Sukmawati Syahraeni Kadir Syahreni Kadir Syamsuddin Laude Syamsudin laude Umar Santoso Usman Made Victoryos Metoli Wasmun, Herwanto Yudha Kurniawan Yuliani Pratiwi Yuniarti L. Imran yunita, Haerina