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All Journal Jurnal Sains dan Teknologi Pangan Jurnal Penelitian Pendidikan IPA (JPPIPA) Indonesian Journal of Agricultural Research Lutjanus Journal of Agriculture (JoA) Indonesian Journal of Economic & Management Sciences (IJEMS) Maanu : Jurnal Pengabdian Kepada Masyarakat
Muhtar, Imran
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Materials Science & Nanotechnology Physics Social Sciences Veterinary

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KARAKTERISTIK FISIKOKIMIA PERMEN JELLY BENGKUANG (Pachyrhizus erosus) DENGAN PENAMBAHAN SORBITOL DAN EKSTRAK ROSELLA (Hibiscus sabdariffa) Atthamid, Nur Fitriani Usdyana; Yusuf, Muhammad; Muhtar, Imran; Indriati, Sri
Jurnal Sains dan Teknologi Pangan Vol 5, No 2 (2020): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (803.127 KB) | DOI: 10.33772/jstp.v5i2.12030

Abstract

ABSTRACT Jelly candy made from yam (Pachyrhizus erosus) combined with a low-calorie sweetener, sorbitol, and rosella flower extract aimed to improve the color of the product and increase the content of phytochemical compounds, which are antioxidants. The research method was a randomized block design (RBD) arranged factorially with three treatment factors. The factors used were the concentration of carrageenan-konjac mixture with a ratio of 2:1, the concentration of sorbitol, and the concentration of rosella flower extract, each of which consists of five levels. In the preliminary stage,  maceration of rosella flower was extracted, then the samples were analyzed for water content, reduced sugar levels, antioxidant levels (DPPH), pH, microbiological (total plate count), color using chromameter instruments with the Munsell method, and organoleptic assessment using ranking methods (parameters of taste, color, aroma, and texture). The yam jelly candy that was accepted by panelists had a composition of 50% yam fruit juice, 3.5 g carrageenan-konjac mixture, 15 g sorbitol, 0.2 g citric acid, 20 ml high fructose syrup and 10% rosella extracts Rosella extract affects the ash content, water content, pH, reduced sugar content, antioxidant content, microbial contamination, and the color of yam candy. Keywords: Yam, Jelly Candy, Rosella, Sorbitol, SucroseABSTRAKPermen jelly berbahan dasar bengkuang (Pachyrhizus erosus)  yang dikombinasi dengan pemanis rendah kalori yakni sorbitol serta penggunaan ekstrak bunga rosella bertujuan memperbaiki warna produk dan meningkatkan kandungan senyawa fitokimia yang bersifat antioksidan sehingga bermanfaat bagi kesehatan tubuh. Metode penelitian adalah Rancangan Acak Kelompok (RAK) yang disusun secara faktorial dengan 3 faktor perlakuan. Faktor yang digunakan yaitu konsentrasi campuran karagenan – konjak dengan perbandingan 2 : 1, konsentrasi sorbitol dan konsentrasi ekstrak bunga rosella yang masing – masing terdiri dari 5 taraf. Tahapan pendahuluan dilakukan ekstraksi maserasi ekstrak bungga rosella, kemudian analisis sampel meliputi kadar air, analisis organoleptik, kadar gula reduksi, kadar antioksidan (DPPH), analisis pH, analisa mikrobiologi (total plate count), analisis warna menggunakan instrumen chromameter dengan metode munsell, serta analisis organoleptik menggunakan metode rangking (parameter rasa, warna, aroma dan tekstur). Penelitian ini menghasilkan formula permen jelly bengkuang yang diterima oleh panelis, memiliki komposisi 50% sari buah bengkuang, 3,5 g campuran karagenan – konjak, 15 g sorbitol, 0,2 g asam sitrat, 20 ml high fructosa syrup dan ekstrak rosella sebanyak 10 %. Esktrak rosella berpengaruh terhadap kadar abu, kadar air, pH, kadar gula reduksi, kandungan antioksidan, cemaran mikroba, dan warna permen jelly bengkuang. Kata kunci: Bengkuang, Permen Jelly, Rosella, Sorbitol, Sukrosa
Fortifikasi Ikan Bandeng pada Opak Singkong Hajrah, Sitti; Malle, Sriwati; Muhtar, Imran
Lutjanus Vol 28 No 2 (2023): Lutjanus Edisi Desember
Publisher : Politeknik Pertanian Negeri Pangkajene Kepulauan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51978/jlpp.v28i2.767

Abstract

Opak merupakan makanan camilan sejenis kerupuk, terbuat dari singkong yang melalui proses penggilingan dan perebusan kemudian diberi garam dan daun kucai, dibentuk bulat dan tipis-tipis dijemur lalu digoreng. Opak umumnya dipasarkan dalam bentuk matang maupun mentah. Fortifikasi ikan bandeng pada pembuatan opak merupakan salah satu upaya peningkatan nilai gizi produk makanan. Tujuan penelitian ini adalah untuk menentukan konsentrasi penambahan ikan bandeng terbaik pada pembuatan opak dan menganalisis mutu kimia dan organoleptik opak. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan variasi penambahan ikan bandeng sebesar 5% ; 10% dan 15%. Parameter uji yang dilakukan pada pada penelitian ini yaitu kadar air, kadar protein, kadar lemak dan uji organoleptik. Hasil penelitian menunjukkan bahwa kadar air opak yang telah difortifikasi ikan bandeng berada pada kisaran 3,09 -3,93%, kadar lemak 11,61-24.07% dan kadar protein 3,59-7,81%. Hasil uji organoleptik menunjukkan bahwa semakin tinggi konsentrasi penambahan ikan bandeng maka semakin rendah penilaian konsumen terhadap opak. Perlakuan penambahan ikan bandeng 5% merupakan perlakuan terbaik dengan nilai kadar air 3.09%, kadar lemak 24.07%, kadar protein 3.59% serta nilai kesukaan warna, tekstur, aroma dan rasa 4 (suka).
AROMATHERAPY CANDLE FORMULATION USING GRAPEFRUIT ESSENTIAL OIL WITH PATCHOULI ESSENTIAL OIL FIXATIVE Ahmad, Ilham; Nur Asisah Ayu; Sushanti, Gusni; Muhtar, Imran
Journal of Agriculture Vol. 1 No. 03 (2022): Research Articles, November 2022
Publisher : ITScience (Information Technology and Science)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47709/joa.v1i03.2471

Abstract

The aim of this study was to obtain the best color formulation of aromatherapy candles using grapefruit oil with patchouli essential oil fixative and to analyze the business feasibility of grapefruit aromatherapy candles. This research was conducted from June to August 2021 in the quality testing laboratory for the Agroindustry study program, Pangkep State Agricultural Polytechnic. This research was conducted using an experimental method with two stages, namely; first, making aromatherapy candles which aims to get the best color concentration in aromatherapy candles with a hedonic test, after the hedonic test with the best color will proceed to further research, namely the stage of selecting the aromatherapy candle aroma of grapefruit essential oil as a binder added with patchouli oil. Business continuity analysis is carried out by looking for investment costs, variable costs, profits, production Break Even Point (BEP), price Break Even Point (BEP), Benefit Cost Ratio (BCR), and pay back period. The results showed that the best color formulation of aromatherapy candles was in the A3 treatment with a color concentration of 1.5% with an average of 3.6. The best aromatherapy candle formulation was in treatment B3 with a concentration of 2.5% grapefruit oil and 0.25% patchouli oil fixative with an average hedonic test result of 4.36. The best formulation of the effect of aromatherapy candles was in treatment B3 with a concentration of 2.5% grapefruit oil and 0.25% patchouli oil fixative with an average organoleptic test result of 6.52 and 80% of the panelists felt relaxed, comfortable, fresh and somewhat refreshed. The results of the Benefit Cost Ratio (BCR) calculation analysis in the aromatherapy business with a BCR value of 1.11 indicate that this business is feasible to develop.
Management and Performance Analysis of Strawberry Agribusiness Supply Chain (Case Study: Bantaeng Regency, South Sulawesi Province) Muhtar, Imran; Rahmawati Saleh; Syahriati; Nurlina Kasim; Ahmad, Ilham
Indonesian Journal of Economic & Management Sciences Vol. 2 No. 3 (2024): June 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ijems.v2i3.10315

Abstract

Strengthening the production of quality local fruit is a must, given the unmet demand of the domestic market which is still dominated by imported fruit. This is an opportunity to optimize areas that are centers of superior fruit production, one of which is Bantaeng Regency with its superior fruit, strawberries. Problems in the development of strawberry agribusiness are related to the suboptimal performance of the supply chain. The research aims to map the supply chain, and supply chain management of strawberry agribusiness; identify the driving and inhibiting factors in the strawberry agribusiness supply chain; and to analyze the performance of the strawberry agribusiness supply chain in Bantaeng Regency. The research method used a qualitative approach with the support of quantitative data. Data collection was conducted through interviews, literature studies, and observations. Data processing used the help of POMWIN software ver. 3.0. The results showed that the strawberry supply chain in Bantaeng Regency is categorized as multi-channel, the supply chain management includes traditional and partnership patterns, the main driving factors are the potential for agro-tourism development and high demand, while the inhibiting factors include difficulties in obtaining quality seeds, and supply chain institutions
Integration of SWOT Analysis and Analytical Hierarchy Process (AHP) in Determining the Location of Pamelo Orange Processing Industry in Pangkep Regency Makkulawu, Andi Ridwan; Ahmad, Ilham; Aman, Andryanto; Muhtar, Imran; Gaffar, Ismail; Febrianti, Nurhana
Jurnal Penelitian Pendidikan IPA Vol 9 No 10 (2023): October
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v9i10.5140

Abstract

Until now, many analyzes have been carried out to determine the right industrial location. However, there has been no attempt to combine SWOT analysis and the Analytical Hierarchy Process (AHP) in this context. This study aims to determine a strategic location as a place to establish a pomelo orange processing industry in Pangkep Regency by integrating SWOT and AHP analysis. The factors in the SWOT analysis were obtained through interviews with various related parties, followed by the distribution of the SWOT and AHP questionnaire surveys to 5 respondents who were considered experts in their fields, consisting of 3 management lecturers from the Pangkep State Agricultural Polytechnic and 2 parties from the Department of Agriculture and the Department of Agriculture. Pangkep Regency Industry. The results of the SWOT and AHP analysis reveal 6 factors that have high priority in determining the location of the pomelo orange processing industry in Pangkep Regency, namely raw material availability, land availability, distance from the city center, taxation aspects, support from the local government, and legality factors. Based on the conclusions of these six priority factors, it can be suggested that the most strategic location for the pomelo orange processing industry in Pangkep Regency is in Ma'rang District
DISEMINASI TEKNOLOGI, MANAJEMEN PRODUKSI DAN STRATEGI PEMASARAN UKM PENGOLAHAN ROTI DAN PIZZA DI KABUPATEN PANGKAJENE KEPULAUAN Jassin, Ernawati; Muhtar, Imran; Ahmad, Ilham; Saleh, Rahmawati; Laylah, Nur; Hatulesila, Jan Willem
MAANU: Jurnal Pengabdian Kepada Masyarakat Vol 3 No 2 (2025): Maanu Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/maanuv3i2p115-129

Abstract

Low technological and management capacity has a direct impact on the low capacity and performance of MSMEs, thus requiring empowerment strategies to improve the competence of these MSMEs. This community empowerment aims to improve the competence of Noura Pizza and Bakery (NPB) MSME human resources through dissemination and training in technology, production management, and digital marketing for icreasing the MSME competence. The empowerment results have increased competency in using processing equipment and implementing occupational health and safety (OHS) from 35% to 85%, the ability to carry out production processes in accordance with GMP and sanitation and hygiene has increased from 45% to 90%, and digital marketing competency has increased from 45% to 87%. Overall, SME competency achievement exceeded 80%, with an average increase of 45.6%. This indicates that the dissemination and training have improved the competency of operating production equipment, OSH, production management, and digital marketing for SMEs. This condition provides a prediction of a significant positive impact from empowerment activities in achieving the independence and competitiveness of SMEs through assistance from universities.
Analysis of blanching and drying temperature on the physical characteristics of breadfruit chips during drying Ahmad, Ilham; Jassin, Ernawati; Muhtar, Imran
Indonesian Journal of Agricultural Research Vol. 8 No. 3 (2025): InJAR, Vol. 8, No. 3, In Press
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/injar.v8i3.12599

Abstract

This study evaluated how blanching regime and drying temperature influence moisture removal dynamics and dimensional changes in breadfruit chips. We dried breadfruit chips at 55 or 65 °C following one of three pretreatments: blanching at 40 °C for 15 min, blanching at 80 °C for 30 min, or no blanching. Raising drying temperature lowered the equilibrium moisture content (EMC) and shortened the time to reach it: at 55 °C, EMC stabilized at 6.94–17.03% after 840–1290 min; at 65 °C, EMC was 4.33–14.57% after 810–1050 min. Across both temperatures, mild blanching (40 °C, 15 min) consistently produced the highest drying rate, whereas no blanching or severe blanching (80 °C, 30 min) yielded the lowest rates. Shrinkage showed a similar tendency: at 55 °C, it was greatest after mild blanching and lowest after severe blanching; at 65 °C, it remained greatest with mild blanching but was lowest without blanching. These patterns suggest that mild blanching may open cellular pathways, enhancing water diffusion and promoting structural collapse, whereas harsher conditions or no blanching restrict mass transfer and limit shrinkage. Overall, elevating the temperature accelerated drying and reduced EMC, and blanching conditions strongly modulated both drying rate and product dimensions. From a processing standpoint, pretreatments should be selected to balance throughput with textural quality; for applications prioritizing rapid dehydration, mild blanching at 40 °C for 15 min is advantageous, whereas minimizing shrinkage may require either higher-temperature drying without blanching or carefully optimized, shorter blanching steps.
Optimization of Wet Rendering and Alkali Neutralization for Omega-3-Rich Oil Production from Milkfish (Chanos chanos) Ahmad, Ilham; Saleh, Rahmawati; Fattah, Nurlaeli; Muhtar, Imran; Luthfiah
Jurnal Penelitian Pendidikan IPA Vol 11 No 11 (2025): November: In Progress
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i11.12538

Abstract

This study addresses the instability, off-flavors, and variable quality that limit the use of fish oil as an omega-3 source, particularly from milkfish (Chanos chanos). The research aims to produce omega-3-rich milkfish oil that meets international quality standards and is suitable for microencapsulation. Fresh milkfish was processed using wet rendering at four temperatures (70, 80, 90, and 100°C) and three heating times (30, 40, and 60 min). The crude oil was then refined by alkali neutralization with different NaOH concentrations. Oil yield and oxidative quality parameters—peroxide value, p-anisidine value, total oxidation (TOTOX), and acid value—were measured and analyzed using factorial ANOVA. The highest yield (0.29%) was obtained at 100°C for 60 min. Peroxide and anisidine values (3.44 and 11.75 meq/kg) and TOTOX (<20 meq/kg) complied with International Fish Oil Standards, whereas acid values (2.43–2.68 mg KOH/g) exceeded the limit at prolonged high-temperature extraction. These results indicate that higher temperatures increase oil recovery but promote hydrolytic degradation. Careful optimization of time and temperature is therefore required to obtain stable, high-quality omega-3 milkfish oil for further microencapsulation and application in health-oriented food products.
Co-Authors Aman, Andryanto Andi Ridwan Makkulawu Ernawati Jassin, Ernawati Fattah, Nurlaeli Febrianti, Nurhana Gaffar, Ismail Gusni Sushanti, Gusni Ilham Ahmad Indriati, Sri Jan W. Hatulesila Luthfiah Muhammad Yusuf Nur Asisah Ayu Nur Fitriani Usdyana Attahmid, Nur Fitriani Usdyana Nur Laylah, Nur Nurlina Kasim Rahmawati Saleh Sitti Hajrah, Sitti Sriwati Malle Syahriati