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All Journal Jurnal Peternakan Sriwijaya Jurnal Veteriner Jurnal Ilmu dan Teknologi Hasil Ternak Agrointek Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Pangan dan Agroindustri JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) Aceh Journal of Animal Science Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Biologi Tropis Tropical Animal Science Journal SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Pengabdian Magister Pendidikan IPA JITPI : Jurnal Ilmu Dan Teknologi Peternakan Indonesia (Indonesian Journal of Animal Science and Technology) METIK JURNAL To Maega: Jurnal Pengabdian Masyarakat Jurnal Ilmiah Behongang Jurnal ABDINUS : Jurnal Pengabdian Nusantara Jurnal Abdi Insani Jurnal Computer Science and Information Technology (CoSciTech) Perbal : Jurnal Pertanian Berkelanjutan Jurnal Peternakan Lokal Food Scientia: Journal of Food Science and Technology AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) CELEBES Agricultural Jurnal Informatika Jurnal Pepadu Journal of Microbiology, Biotechnology and Conservation

Fahrullah Fahrullah

Universitas Mataram

Author-ID : 1574855

Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

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PENGGUNAAN MINYAK CENGKEH DALAM APLIKASI EDIBLE FILM WHEY TERHADAP KARAKTERISTIK KIMIAWI DAN MIKROBIOLOGIS KEJU GOUDA Fahrullah Fahrullah
AGROINTEK Vol 15, No 2 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i2.10060

The research aims to observe whey edible film coating clove oil antimicrobial compounds on the chemical and microbiological characteristics of gouda cheese. The chemical and microbiological characteristics of Gouda cheese covered with whey edible film were investigated using an experimental method. The research was conducted in a completely randomized design with four treatments. The treatment used different concentrations of clove essential oil (0 %; 5 %; 10 % and 15 %). The value of water content, water activity, color (L*,b*), and inhibition against pathogenic microbes gave a significant value (P0.01) with the addition of clove essential oil concentration. The chemical of gouda cheese coated with whey edible film clove essential oil antimicrobial agent showed that water content was at 41.57 - 43.38 %, the water activity was at 0.915 - 0.930, the color (L* was at 59.07-61.50; a* was at 10.57-11.46; b* was at 23.51 - 25.80) and the treatment starting from a concentration of 5 % clove essential oil resulted in high inhibition of pathogenic microbial, molds, and yeasts.

Mikrostruktur Edible Film Whey Dangke dengan Penambahan Karagenan dan Plasticizer Sorbitol 35% Fahrullah Fahrullah; Mohamad Ervandi
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 8, No 1 (2021): JITRO, Januari
Publisher : Universitas Halu Oleo

ABSTRAK Edible film dari protein whey memiliki sifat baik sebagai bahan pengemas karena memiliki keunggulan seperti transparan, lunak, tidak berbau serta mampu menahan aroma produk pangan yang dikemas. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan konsentrasi karagenan dan jenis plasticizer sorbitol 35% terhadap mikrostruktur edible film berbahan dasar whey dangke. Metode penelitian yang digunakan adalah eksperimental desain dan variabel yang diamati adalah pengamatan mikrostruktur. Perlakuan menggunakan konsentrasi karagenan yang berbeda, terdiri dari konsentrasi karagenan A1=2%; A2=2,5%; A3=3% dan A4=3,5%. Hasil penelitian yang diperoleh dianalisis menggunakan metode deskriptif dengan memberikan gambaran secermat mungkin. Hasil penelitian menunjukkan bahwa adanya polimer yang semakin meningkat maka akan berperan dalam meningkatkan viskositas suspensi film selama terjadinya proses gelatinisasi, sehingga edible film yang dihasilkan memiliki mikrostruktur yang semakin baik dengan peningkatan karagenan. Disimpulkan bahwa mikrostruktur edible film yang lebih homogen diperoleh dengan menggunakan rasio karagenan 3% dimana distribusi karagenan tercampur ke dalam matriks protein whey secara merata.Kata kunci: edible film, karagenan, sorbitol, whey dangkeMicrostructure of Whey Dangke's Edible Film with Karageenan and 35% Plasticizer Sorbitol AdditionABSTRACTEdible film from whey protein has good properties as a packaging because it has advantages including being transparent, soft, odorless, and able to withstand the aroma of the food product it is coated with. This study aims to determine the effect of the addition of carrageenan concentration and the type of sorbitol plasticizer 35% on the edible film made from whey dangke microstructure. The research was conducted as a laboratory experiment and the observed variable was microstructure observation. The treatments used different carrageenan concentrations, consisting of carrageenan concentration A1 = 2%; A2 = 2.5%; A3 = 3% and A4 = 3.5%. The results obtained were analyzed using descriptive methods by providing a picture as carefully as possible. The results showed that the presence of an increasing polymer would play a role in increasing the viscosity of the film suspension during the gelatinization process so that the resulting edible film had a better microstructure with the increase in carrageenan. It was concluded that a more homogeneous edible film microstructure was obtained using a carrageenan ratio of 3% where the distribution of carrageenan was evenly mixed into the whey protein matrix.Keywords: edible film, carrageenan, sorbitol, whey dangke

Efek Perendaman Menggunakan Bubuk Kayu Manis (Cinnamomum burmanni) terhadap Kualitas Interior Telur Itik Fahrullah Fahrullah
Jurnal Peternakan Sriwijaya Vol 10, No 2 (2021): JURNAL PETERNAKAN SRIWIJAYA
Publisher : Department of Animal Sciences, Faculty of Agriculture, Sriwijaya University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/JPS.10.2.2021.15131

Tujuan dari penelitian ini yaitu untuk mengetahui pengaruh lama perendaman menggunakan bubuk kayu manis terhadap kualitas interior telur itik. Metode yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap yang terdiri dari 4 perlakuan, A1=kontrol; A2=3 hari; A3=6 hari dan A4=9 hari dengan 5 kali ulangan. Variabel penelitian yang diamati adalah haugh unut, yilk index, albumin index, kedalaman kantung udara, serta oengujian organoleptik. Perendaman menggunakan bubuk kayu manis memberikan perbedaan yang nyata (P<0,05) terhadap nilai yolk index dan warna yolk. Perendaman menggunakan bubuk kayu manis memberikan perbedaan yang sangat nyata (P<0,01) terhadap nilai albumin index, kedalaman kantung udara, teksur yolk dan albumin, namun pengujian haugh init tidak mmberikan perbedaan yang nyata (P>0,01). Penggunaan bubuk kayu manis untuk perendaman telur itik belum mampu memperbaiki kualitas interior telur itik, namun penggunaan kayu manis dapat dijadikan salah satu alternatif dalam proses pengawetan telur.Kata Kunci: Telur, Bubuk Kayu Manis, Perendaman, Kualitas Interior.

Karakterisitik Edible Film Berbahan Whey Dangke dengan Penambahan Karagenan (CHARACTERISTICS OF EDIBLE FILM BASED DANGKE WHEY WITH CARRAGEENAN ADDITION) Fatma Maruddin; Ratmawati Ratmawati; Fahrullah Fahrullah; Muhammad Taufik
Jurnal Veteriner Vol 19 No 2 (2018)
Publisher : Faculty of Veterinary Medicine, Udayana University and Published in collaboration with the Indonesia Veterinarian Association

Dangke whey is one type of protein and can be made edible film. The quality of the edible film made from dangke whey can be improved with the addition of carrageenan. The purpose of this research was to determine the quality of the edible film made from dangke whey with the addition of different concentrations of carrageenan. The qualities of the edible film observed were the microstructure, the color values L *, a * and * b, water vapor transmission rate (WVTR) and thickness. Data analyzed using ANOVA with a completely randomized design. The treatment used of carrageenan with different concentrations: 2%; 2.5%; 3% and 3.5%. Each treatment was repeated 3 times. Microstructure of edible film showed the improvement of interaction between the molecules of constituent materials. Values of color* L were 86.1088.37, the value of color * a were -0.55-0.70 and a value of the color * b were 2.03-3.35. Water vapor transmission rate (WVTR) were 5.08-5.35 g/mm2.jam. The thickness were 0.034-0.036 mm. The use of carrageenan concentrations up to 4% for manufacturing of edible film have not changed for the color * L, * a and * b, the rate of water vapor transmissions and thickness. Based on the microstructure showed that the molecules of edible film properly distributed beginning on the use of carrageenan concentration of 2.5%.

A preliminary study on the size structure and sex ratio of orange-spotted grouper (Epinephelus coioides Hamilton, 1822) harvested from Kwandang Bay, Sulawesi Sea, Indonesia Dewi Shinta Achmad; Muh Saleh Nurdin; Indri Afriani Yasin; Merita Ayu Indrianti; Meity M Mokoginta; Fahrullah Fahrullah; Dewa Oka Suparwata; Yusriyah Atikah Gobel; Moh. Muchlis Djibran; Susan Mokoolang
Aceh Journal of Animal Science Vol 6, No 2 (2021): June 2021
Publisher : Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13170/ajas.6.2.19389

Orange-spotted grouper is one of the coral reef fish has the economic value and exploited by local fisherman. Information about the size structure and sex ratio are urgent to formulate a policy for sustainability. This research aims to analyze the size structure and sex ratio of the orange-spotted grouper in Kwandang Bay. The research was conducted from December 2016 to November 2017. Sampling is carried out twice a month for one year. The total sample of orange-spotted grouper used for the analysis of the sex ratio was 149 individuals. Sample of orange-spotted grouper collected from fish landed and middlemen (grouper traders) at the Kwandang Fishing Port. Data analysis applying chi-square. The results show that males bigger than females. The sex ratio of orange-spotted grouper is 87.25 % female, 7.38 % male, and 5.37 % hermaphrodites. Orange-spotted grouper dominated by females and undergoes a gonad differentiation to male (protogynous hermaphrodite). It is concluded that The size of the male orange-spotted grouper is larger than that of the female grouper. The caught orange-spotted grouper is dominated by the female phase and undergoes a differentiation of the gonad from female to male (protogynous hermaphrodite)

The Effect of Different Plasticizers on the Characteristics of Whey Composite Edible Film Fahrullah Fahrullah; Lilik Eka Radiati; Purwadi Purwadi; Djalal Rosyidi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 15 No. 1 (2020)
Publisher : Faculty of Animal Science Universitas Brawijaya

The edible film is a protective coating that could be directly applied to food products. This research aims to observe the physical characteristics of whey composite edible film with different plasticizer addition (glycerol, sorbitol, polyethylene glycol). The research was conducted as a laboratory experiment and the observed variables were film thickness, tensile strength, elongation at break, water vapor transmission rate (WVTR), and followed with microstructure observation. The research was conducted in a completely randomized design and analyzed with analysis of variance (ANOVA) followed with the least significant difference (LSD) test. The physical measurement of the edible film showed that the thickness was at 0.0286-0.0308 mm, the tensile strength was at 5.72-8.20 N, the elongation at break was around 28.66-57.5%, and the WVTR was at 7.63-7.96 g/m2.day. Moreover, the microstructure observation showed that the molecules in the edible film were evenly distributed.

Penyamakan kulit ikan pari (dasyatis sp.) Dalam pembuatan produk vas bunga Khaeriyah Nur; Fahrullah Fahrullah; Nur Asia Ibrahim
Perbal : Jurnal Pertanian Berkelanjutan Vol 5, No 3 (2017)
Publisher : Universitas Cokroaminoto Palopo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30605/perbal.v5i3.743

Di Indonesia, industri penyamakan kulit yang menggunakan bahan mentah kulit rata-rata berasal dari hewan darat seperti kambing, domba, sapi, kerbau dan reptil yang sudah berkembang pesat dan menghasilkan produk jadi seperti sepatu, tas dan jaket. Masih jarang yang memanfaatkan bahan mentah kulit ikan menjadi suatu produk kulit. Salah satu kulit ikan yang menarik untuk dijadikan produk adalah kulit ikan pari. Untuk mengetahui proses pengolahan yang tepat pada kulit ikan pari, maka diadakanlah kegiatan Project Base Learning(PJBL). Tujuan PJBL ini adalah untuk melihat proses dan teknik penyamakan yang baik pada kulit ikan pari dan nilai ekonomi dari kulit ikan pari pada pembuatan vas bunga.Metode kerja PJBL ini yaitu dengan melakukan teknik penyamakan kulit pada kulit ikan pari, seperti :penimbangan, pencucian (washing), perendaman (soaking), proses buang daging (fleshing), pengeluaran bulu (unhairing), proses pengikisan protein non kolagen/globuler (batting), pengasaman (pickling), proses penyamakan (tanning), pemeraman (aging), penetralan, fiksasi (fixation), proses pengeringan (drying) dan pementangan (tracking), proses pelemasan (staking), proses pengamplasan (buffing). Hasil yang diperoleh yaitu kulit samak tampakkuat namun tipis, sehingga mudah patah, namun tampak indah dan menarik karena motif dari kulit ikan pari yang unik. Adapun nilai rendemen yang diperoleh dari penimbangan berat kulit sebelum pengolahan dan setelah pengolahan yaitu 75,55%, ini membuktikan bahwa metode penyamak, efektif dapat mengoptimalkan suatu produk dengan baik. Kesimpulan dari PJBL ini yaitu kulit ikan pari yang disamak dengan penyamakan nabati (kulit kayu nangka) menghasilkan kulit ikan pari tersamak yang kuat, tipis, berwarna cerah dan bertekstur halus, serta nilai rendemen yang cukup tinggi. Kata kunci : Kulit Ikan Pari, Penyamakan Kulit, Rendemen

Characterization and Antimicrobial Activity of Whey Edible Film Composite Enriched with Clove Essential Oil Fahrullah; M. Ervandi; D. Rosyidi
Tropical Animal Science Journal Vol. 44 No. 3 (2021): Tropical Animal Science Journal
Publisher : Faculty of Animal Science, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5398/tasj.2021.44.3.369

Antimicrobial edible films made from clove essential oil play a role in reducing, inhibiting, or slowing the growth of bacteria that may be existed in food packaging or packaging materials to extend the shelf life of packaged foods. This study aims to produce whey and clove oil films with film thickness, elongation, tensile strength, water vapor transmission rate, optical properties, antimicrobial properties of clove oil, and its inhibition against pathogenic microbes. The physical and antimicrobial characteristics of edible film were investigated using an experimental method in a completely randomized design with four treatments. The treatment used different concentrations of clove oil (C0: 0% clove essential oil, C1: 5% clove essential oil, C2: 10% clove essential oil, and C3: 15% clove essential oil). The percentage value of elongation and microbial inhibitory activity were significantly affected (p<0.01) by the concentration of clove essential oil. Based on all variables, 10% clove essential oil concentration is the best treatment with a thickness of 0.035 mm, elongation of 78%, tensile strength of 8.82 N, water vapor transmission rate of 7.80 g.mm-2.day-1, and inhibitions of E. coli and S. aureus resulted in high rates. The results conclude that the addition of clove essential oil has a promising potential to improve the antimicrobial properties of whey edible film composites. The use of clove essential oil at the level of 10% is the best treatment.

Kualitas Semen Ayam KUB menggunakan Pengencer Ringer Dextrose dan Ringer Laktat pada Suhu 5 Celcius Triadi Triadi; Mohamad Ervandi; Fahrullah Fahrullah; Terri Repi; Merita Ayu Indrianti
Jurnal Peternakan Sriwijaya Vol 11, No 1 (2022): JURNAL PETERNAKAN SRIWIJAYA
Publisher : Department of Animal Sciences, Faculty of Agriculture, Sriwijaya University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/JPS.11.1.2022.16641

Penelitian ini bertujuan untuk mengetahui kualitas semen ayam KUB menggunakan pengencer ringer dextrose dan ringer laktat pada suhu 5?. Pengumpulan data variabel motilitas, viabilitas, dan abnormalitas yang diperoleh dalam penelitian ini dicatat kemudian ditabulasi menggunakan program excel kemudian dianalisis secara deskriptif analitik. Variabel penelitian yang diamati adalah motilitas, viabilitas dan abnormalitas. Hasil penelitian menunjukkan bahwa penggunaan ringer laktat mampu mempertahankan kualitas semen ayam KUB dengan lama simpan 6 hari dengan menghasilkan motilitas, viabilitas yang lebih baik serta tingkat abnormalitas yang lebih rendah dibandingkan dengan pengencer ringer dextrose yang hanya mampu mempertahankan kualitas semen dengan lama simpan 4 hari. Berdasarkan hasil ini dapat disimpulkan bahwa Pengencer ringer laktat memiliki kualitas semen yang lebih tinggi dengan lama simpan mencapai 6 hari dengan motilitas individu mecapai 60%, viabilitas 48,76%, dan abnormalitas 6,36% sedangkan pengencer ringer dextrose dapat mempertahankan kualitas semen dengan lama simpan 4 hari dengan motilitas individu 53%, viabilitas 30,1% dan abnormalitas 7,13%.Kata kunci: Ayam KUB, Ringer Dextrose, Ringer Laktat, Semen.

Inovasi Pemanfaatan Ubi Jalar Ungu (Ipomoea batatas L.) dalam Pembuatan Es Krim bagi Ibu Rumah Tangga Fahrullah Fahrullah; Susan Mokoolang; Yusriyah Atikah Gobel; Meity M. Mokoginta
Jurnal ABDINUS : Jurnal Pengabdian Nusantara Vol 6 No 1 (2022): Volume 6 Nomor 1 Tahun 2022
Publisher : Universitas Nusantara PGRI Kediri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29407/ja.v6i1.15713

Purple sweet potato is not only fresh but can also be added to ice cream products. Diversification of ice cream can be done by adding purple sweet potato which is a traditional food that contains antioxidants and anthocyanins which are good for health. This community service aims to provide knowledge about the various benefits of purple sweet potato from a health aspect. This activity is carried out by means of lectures, discussions and training in product manufacturing. The results obtained are that the housewives of Lamahu village already know the good nutritional content of purple sweet potatoes and can make ice cream products that will train their abilities and can increase family income.

Co-Authors . Fatma A. Noersidiq Achmad Solichin Agustriyanto Abudi Akhyar Sutaryono Aminurrahman Anita, Cis Arista Riski, Nanda Arjuna Anggara Putra Susanto Azhary Noersidiq B.R.D Wulandari Baeti, Husnul Baiq Rani Dewi Wulandani Baiq Rani Dewi Wulandani Basriani Basriani, Basriani Bela Lufiana Bella Marettiani Sulaiman Bq. Rani, DW Bulkaini (Bulkaini) Bulkaini Bulkaini Bulkaini Bulkaini Bulkaini Bulkaini D. Kisworo D. Rosyidi Dahlanuddin Dahlanuddin Dahlanuddin Dahlanuddin, Dahlanuddin Dasril Aldo Dedy Mirwansyah Dewa Oka Suparwata Dewi Shinta Achmad Djalal Rosyidi Djoko Kiswolro Djoko Kisworo Djoko Kisworo Djoko Kisworo Djoko Kisworo Djoko Kisworo Dwi Kusuma Purnamasari, Dwi Kusuma Dwyardi Eny Yuliani Ervandi, Mohamad Erwan F. Maruddin Fauzia Agustin Febryanti, Farah Fitri Fitri Fitriyani Fitriyani HARYANTO Haryanto Haryanto Haryanto Haryanto Hasma Hasma Holi Patullah I Gusti Ngurah Agung Buana I Ketut Sumadi Indah Cahya Pertiwi Indra Dwi Pangestu Indri Afriani Yasin Ine Karni Ishak Korompot Ishak Korompot K. Sumadi K.G.Wiryawan Kalisom Ulkiyah Kartika Kartika Khaeriyah Nur Lilik Eka Radiati Lilik Rahmawati Lina Permatasari Mardiati Zain Marpuah Maulana Merita Ayu Indrianti Mery Hariratuljannah Mirnawati Mirnawati Moh. Muchlis Djibran Mokoginta, Meity M Muh. Amin Muh. Saleh Nurdin Muhamad Amin Muhamad Amin Muhammad Irfan Said Muhammad Taufik Muhsinin, Muhammad Musanip, Musanip N. Haiza N. W. Siti Nariza Wanti Wulan Sari Novizar Nazir Nur Asia Ibrahim Nursan, Muhammad Nusiferra Satifayanti Oscar Yanuarianto Oscar Yanuarianto Oscar Yanuarianto, Oscar Purwadi Purwadi Purwati, Ria Putra, Ryan Aryadin Rabiatul Adawiyah Ramlan Pomolango Ratmawati Malaka Ratmawati Ratmawati Rezki Amalyadi Richki Hardi Riyayatsyah Robert F Usman Selawati Palilati Selpianus Dogomo Septian, I Gede Nano Silvia Suhardiani, Roro Agustien Suhubdy Suhubdy Sukarne Sukarne Sukarne Sulaiman Ngongu Depamede Sumiati Susan Mokoolang Syamsuhaidi Syamsul Hidayat Dilaga, Syamsul Hidayat Terri Repi Triadi Triadi Vebera Maslami Wahid Yiulianto Wahid Yuliant Wahid Yulianto Wahid Yulianto Wahid Yulianto Wayan Wariata Wilya Wulansari, Tina Tri Yetti Marlida Yulianto, W Yulianto, Wahid Yuliaty Shan Nur Yusriyah Atikah Gobel Yusuf Ahyar Sutaryono Yusuf Akhyar Sutaryono Zaid Al Gifari

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