Article Per Year (5 Year)
p-Index From 2021 - 2026
2.887
P-Index
This Author published in this journals
All Journal BIOTIK: Jurnal Ilmiah Biologi Teknologi dan Kependidikan Jurnal Dinamika Penelitian Industri Jurnal Penelitian Pertanian Terapan Journal of Nutraceuticals and Herbal Medicine AGRITEKNO, Jurnal Teknologi Pertanian Journal of Tropical AgriFood Altifani Journal: International Journal of Community Engagement Edible : Jedb Prosiding Seminar Nasional Biologi, Teknologi dan Kependidikan (Biotik) Prosiding University Research Colloquium Jurnal Ilmiah Mahasiswa Fakultas Tarbiyah dan Keguruan UIN Ar-Raniry
Alhanannasir, Alhanannasir
Program Studi Teknologi Pangan Fakultas Pertanian, Universitas Muhammadiyah Palembang, Jl. Jendral Ahmad Yani 13 Ulu Palembang 30266 Indonesia
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Dentistry Earth & Planetary Sciences Education Energy Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Other

Published : 37 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 37 Documents
Search

 1   2   3   4 
Pengaruh Ekstrak Mentimun, Formulasi Tepung Tapioka dan Ikan Kakap Putih terhadap Kecerahan Pempek Lenjer Mukhtarudin Muchsiri; Alhanannasir Alhanannasir; Sri Agustini; Rika Puspita Sari MZ; Windi Windi
Jurnal Dinamika Penelitian Industri Vol 33, No 1 (2022): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.28959/jdpi.v33i1.7714

Abstract

Pempek is a typical food from Palembang, South Sumatra, made from tapioca flour and ground fish meat, one of which is white snapper. One alternative effort to improve the color quality (brightness) of white snapper pempek is the addition of cucumber extract as well as water substitution in the manufacturing process. This study aims to determine the effect of cucumber extract, the ratio of tapioca flour and white snapper on the chemical quality (protein content) and physical quality (color L*, a*, b*) of pempek lenjer. The method used is factorial d2 factorial RAK, namely; (1) the addition factor of cucumber extract (K) and (2) the ratio of tapioca flour to white snapper (C), which formed six treatment combinations with 3 replications. Included were chemical tests in the form of protein content and physical tests in the form of color quality, lightness (L*), redness (a*) and yellowness (b*). The K1C1 treatment (addition of cucumber extract, 45% tapioca, and 55% white snapper) had the highest average protein content of 10.54%. The K2C3 treatment (water, 55% tapioca, and 45% white snapper) had the lowest average protein content of 6.89%. The addition of cucumber extract and the ratio of tapioca to white snapper meat had a significant effect on the lightness of pempek lenjer. The K1C3 treatment had the highest lightness value (63.17%), the lowest yellowness value (4.59%), and the lowest edness value (-5.41). The K2C2 treatment had the lowest lightness value (57.74%) and the highest yellowness value (7.38%). The highest redness value was found in the K1C2 treatment, which was -4.49. The addition of cucumber extract and the ratio of tapioca flour to white snapper had a significant effect on the lightness value of pempek lenjer.
Mutu organoleptik pempek ikan tongkol (Euthynnus affinis) dengan penambahan albumin Mukhtarudin Muchsiri; Rika Puspita Sari MZ; Alhanannasir Alhanannasir; Sukmane Alamsarie
Journal of Tropical AgriFood Volume 5, Nomor 1, Tahun 2023
Publisher : Jurusan Teknologi Hasil Pertanian Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.5.1.2023.9975.55-60

Abstract

Sumatera Selatan, khususnya Kota Palembang memiliki kuliner yang khas dan telah menjadi ikon daerah, yaitu pempek yang diolah secara tradisional. Salah satu jenis ikan yang ekonomis untuk membuat pempek adalah ikan tongkol. Namun, pempek ikan tongkol memiliki tekstur yang kurang kenyal dan warna cenderung gelap, bahkan kehitaman. Oleh sebab itu, perlu ditambahkan bahan lain untuk memperbaiki mutu organoleptiknya. Penelitian faktor tunggal (kadar albumin) menggunakan metode RAK non faktorial dengan tiga perlakuan, yaitu pempek ikan tongkol dengan 5, 10, dan 15% albumin. Pempek ikan gabus digunakan sebagai kontrol pembanding. Masing-masing perlakuan diulang sebanyak tiga kali. Parameter yang diamati adalah sifat organoleptik untuk aroma, warna, rasa dan tingkat kekenyalan pempek ikan tongkol dibandingkan dengan pempek ikan gabus menggunakan uji sensoris pembanding jamak. Data dianalisis dengan Anova. Hasil penelitian menunjukkan bahwa penambahan albumin sampai dengan 15% pada pengolahan pempek ikan tongkol memberikan respons organoleptik berbeda tidak nyata untuk rasa, dan aroma pempek ikan gabus, tetapi berbeda nyata untuk warna dan kekenyalan. Penambahan albumin pada pembuatan pempek ikan tongkol belum dapat memperbaiki respons organoleptik untuk kekenyalan pempek setara dengan pempek ikan Gabus. Penambahan 5-10% albumin direkomendasikan dalam pengolahan pempek ikan tongkol untuk mendapatkan respons organoleptik hedonik yang mirip dengan pempek ikan gabus.
PENGARUH WAKTU SIMPAN DAN BERBAGAI JENIS MINYAK PADA PROSES PELUMURAN TERHADAP SIFAT KIMIA PEMPEK Cahyadi, Dimas Robi; Murtado, Asep Dodo; Alhanannasir, Alhanannasir
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 12, No 1 (2023): Edible: Jurnal Penelitian Ilmu dan Teknologi Pangan
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v12i1.7355

Abstract

Pempek merupakan makanan tradisional khas kota palembang. Pempek merupakan produk olahan yang terbuat dari beberapa bahan pangan seperti tepung tapioka, daging ikan giling, air, garam, dan bumbu-bumbu lainnya bila diperlukan untuk menambah cita rasa. Penelitian bertujuan untuk mengetahui pengaruh waktu simpan dan berbagai jenis minyak pada proses pelumuran minyak terhadap sifat fisik dan kimia pempek. Penelitian ini dilaksanakan di laboratorium Pertanian Universitas Muhammadiyah Palembang dan di PT. Bina Sawit Makmur Palembang. Metode penelitian ini menggunakan Rancangan Petak Terbagi (split plot design) dengan sembilan kombinasi perlakuan yang diulang sebanyak tiga kali. Faktor perlakuan yang diamati petak utama yaitu waktu simpan antara lain W1 = 0 hari, W2 = 5 hari dan W3 = 10 hari dan anak petak yaitu jenis minyak antara lain M1 = Minyak sawit, M2 = Minyak kelapa dan M3 = Minyak zaitun. Parameter yang diamati dalam penelitian ini adalah uji kimia yaitu meliputi kadar air dan kadar protein. Berdasarkan hasil analisis kadar air tertinggi pada interaksi perlakuan W1M2 (waktu simpan satu hari dengan jenis minyak kelapa) dengan nilai rata-rata 60,016% dan terendah pada interaksi perlakuan W3M1 (waktu simpan sepuluh hari dengan jenis minyak sawit). Kadar protein tertinggi pada interaksi perlakuan W1M2 (waktu simpan satu hari dengan jenis minyak kelapa) dengan nilai rata-rata 10,24% dan terendah pada interaksi perlakuan W3M1 (waktu simpan sepuluh hari dengan jenis minyak sawit) dengan nilai rata-rata 8,37%.
Karakteristik Kimia dan Fisikia Pempek Lenjer dengan Perbandingan Ikan Seluang dan Metode Pemasakan Dasir, Dasir; Alhanannasir, Alhanannasir; Mukhtaruddin, Mukhtaruddin; Setiawan, Eka A
AGRITEKNO: Jurnal Teknologi Pertanian Vol 12 No 2 (2023): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2023.12.2.153

Abstract

The scarcity of belida fish and snakehead fish as raw materials for pempek is due to the not-yet-optimal cultivation efforts being carried out, and belida fish are protected or prohibited from being caught, causing the price of these fish more expensive. Pempek entrepreneurs replace it with sea fish such as mackerel, parang-parang fish, and other types of sea fish, but the taste and aroma of the pempek produced are slightly fishy. This problem causes the need to use alternative freshwater fish, including seluang fish. The method of solving the problem is to research making pempek with a ratio of seluang fish consisting of (S1) = 40% seluang fish: 60% tapioca flour, (S2) = 50% seluang fish: 50% tapioca flour, (S3) = seluang fish 60%: 40% tapioca flour with the cooking method (M1) = steaming method and M2 = boiling method. The results of research on the average pempek protein content ranged from3.23% to 8.51%, fat content from 2.10% to 4.44%, calcium levels from 157.33 mg/10 g to 224.00 mg/100 g, and the average elasticity from 0.4 gF to 2.10 gF. The conclusion of the research results showed that pempek lenjer with a ratio of seluang S3 (60% seluang fish with 40% tapioca flour) and cooking method M1 (steaming) had a very significant effect on protein content, fat content, calcium levels, and elasticity. The highest protein, fat, and calcium content, respectively 8.51%, 4.44%, and 224 mg/100 g, were found in S3M1 (60% seluang fish with 40% tapioca flour and boiling method). In comparison, the highest chewiness was in S1M1 (40% seluang fish with 60% tapioca flour and steaming).
Empowerment of Women's Groups in Increasing Income through Nugget Businesses Made from Tilapia Fish in Macang Sakti Village Musi Banyuasin Kurniawan, Rahmat; Fahmi, Innike Abdillah; Alhanannasir, Alhanannasir; Sari MZ, Rika Puspita; Ma'ruf, Irkhamiawan; Saribi, Ahmad
Altifani Journal: International Journal of Community Engagement Vol 4, No 2 (2024): Altifani Journal: International Journal of Community Engagement
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/altifani.v4i2.8316

Abstract

Tilapia is one of the freshwater fish that has been successfully cultivated by the people of Macang Sakti Village. Tilapia is rich in protein, fat, carbohydrates and other micronutrients that are good for growth and health. However, the high production rate of tilapia is not accompanied by the interest of the local community. This is because people prefer to consume wild freshwater fish obtained from rivers or swamps around. To increase consumer interest in tilapia, innovation is needed in the form of processing tilapia into fish nuggets by empowering women's groups as business actors. This effort also aims to increase family economic income. The location of Community Service was carried out in Macang Sakti Village, Sanga Desa District, Banyuasin Regency, South Sumatra, on October 22-26, 2023. The methods used were survey methods, counseling, discussions and demonstrations (practices) of processing tilapia into tilapia nuggets. The implementation of the activity was attended by more than 15 participants from among housewives with great enthusiasm. The results of this community service show that community service activities can increase participants' knowledge about the nutrition and benefits of tilapia and motivate them to actively consume and become entrepreneurs in tilapia processed products in the form of tilapia nuggets.
PENGOLAHAN PANGAN DENGAN CARA FERMENTASI Alhanannasir, Alhanannasir; Sebayang, Nico Syahputra; Parameswara, Prasetyo; Berlian, Alviona; Prisiantika, Intan; Saputra, Ilham; Ayu, Fidia; Idealistuti, Idealistuti; Murtado, Asep Dodo
Prosiding Seminar Nasional Biologi, Teknologi dan Kependidikan Vol 12, No 1 (2024): PROSIDING SEMINAR NASIONAL BIOTIK XII 2024
Publisher : Universitas Islam Negeri Ar-Raniry Banda Aceh, Aceh, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/pbio.v12i1.27970

Abstract

Fermentation is a food processing technique that utilizes microorganisms to extend shelf life, enhance nutritional value, and produce safer products with unique flavor characteristics. The fermentation process can occur naturally or with the addition of a starter, depending on the type of product being produced. This technique has been widely applied in traditional food processing across various regions, using raw materials such as soybeans, vegetables, tubers, milk, and meat. Fermented products serve not only as food sources but also as functional foods that benefit health, including as sources of antioxidants and probiotics. This study examines the advantages of fermentation as a preservation method and explains the biochemical processes that occur during fermentation, including the role of lactic acid bacteria (LAB) in improving the quality of the final product.
PENGOLAHAN PANGAN PASCA IRRADIASI Alhanannasir, Alhanannasir; Sebayang, Nico Syahputra; Wibowojo, Ari; Nurayni, Nanda; Lestari, Refin; Malik, Maulana; Junifa, Febyanca; Yani, Ade Vera
Prosiding Seminar Nasional Biologi, Teknologi dan Kependidikan Vol 12, No 1 (2024): PROSIDING SEMINAR NASIONAL BIOTIK XII 2024
Publisher : Universitas Islam Negeri Ar-Raniry Banda Aceh, Aceh, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/pbio.v12i1.28108

Abstract

Usaha untuk meningkatkan kualitas dan keamanan pangan telah diperkaya dengan beragam teknologi. Salah satu cara teknologi yang dapat digunakan adalah metode iradiasi pangan. Teknologi iradiasi melibatkan penggunaan sinar ionisasi untuk mengurangi jumlah mikroorganisme patogen dan menghambat pertumbuhan mikroba spoilage serta dapat memperpanjang umur simpan produk pangan. Tujuan penelitian ini adalah untuk mendukung peningkatan mutu dan keamanan pangan secara umum Metode penelitian yang digunakan dalam studi ini adalah tinjauan pustaka.hasil dari penelitian ini adalah Selama proses pengolahan, teknologi pangan memungkinkan penggunaan bahan yang aman dan bergizi untuk meningkatkan mutu pangan. Melalui pengembangan teknologi pangan yang efisien, mutu pangan dapat ditingkatkan dengan mengurangi atau menghilangkan mikroorganisme patogen, mengoptimalkan kandungan nutrisi, dan meningkatkan karakteristik sensorik pangan. Berdasarkan hasil penelitian ini, dapat disimpulkan bahwa Beberapa penelitian menunjukkan bahwa radiasi dapat mengurangi tingkat bakteri seperti Salmonella, Listeria monocytogenes, dan Escherichia coli pada berbagai produk pangan, termasuk ayam, sapi, makanan laut, buah-buahan, sayuran, dan biji-bijian. Penerapan iradiasi pangan dianggap sebagai metode yang lebih efektif daripada metode lainnya.Katakunci: : Pengolahan pangan secara irradiasi, dan keamanan pangan
PENGOLAHAN PANGAN DENGAN PENAMBAHAN BAHAN KIMIA NATRIUM BENZOAT Sebayang, Nico Syahputra; Alhanannasir, Alhanannasir; Murtado, Asep Dodo; Restyaningsih, Mega Bella; Yuliana, Intan; Dini, Chantika; Adriansyah, Reza; Madinah, Birral Mahdiyal; Silvyana, Silvyana
Prosiding Seminar Nasional Biologi, Teknologi dan Kependidikan Vol 12, No 1 (2024): PROSIDING SEMINAR NASIONAL BIOTIK XII 2024
Publisher : Universitas Islam Negeri Ar-Raniry Banda Aceh, Aceh, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/pbio.v12i1.28005

Abstract

The addition of food chemicals is an activity in food processing. The addition of food chemicals in the food industry aims to improve quality, extend shelf life, and maintain product safety and taste. One of the additives that is often used is sodium benzoate. sodium salts from benzoic acid. Sodium benzoate serves as a preservative that prevents the growth of microorganisms, especially fungi and some types of bacteria, which can cause damage to food products. The use of sodium benzoate as a preservative has been widely recognized, especially in products with high water content and susceptible to microbial contamination, such as soft drinks, sauces, jams, and other processed foods. The method used for the creation of this review article is a literature study 
KARAKTERISTIK KIMIA BOLU KOJO DENGAN PERBANDINGAN TEPUNG SUKUN DAN TEPUNG TERIGU Mukholadun, Kgs M. Wildan; Alhanannasir, Alhanannasir
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 13, No 1 (2024): Edible : Jurnal Penelitian Ilmu dan Teknologi Pangan
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v13i1.9637

Abstract

Salah satu jenis bolu khas Provinsi Sumatera Selatan, dan cukup terkenal di kota Palembang dan sekitarnya yaitu Bolu Kojo. Bolu kojo memiliki tekstur yang padat dan lembut, gurih  dan berwarna hijau. Buah sukun berpotensi sebagai bahan Inovatif untuk pengembangan produk bolu kojo. Tujuan penelitian ini untuk mengetahui pengaruh perbandingan tepung sukun dan tepung terigu terhadap karakteristik kimia bolu kojo. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) non faktorial dengan perlakuan perbandingan tepung sukun dan tepung terigu. Perbandingan tepung sukun dan tepung terigu yaitu 30 % : 70 % (D1), 40 % : 60 % (D2), 50 : 50 % (D3), 60 % : 40% (D4), dan 70 % : 30 % (D5) dengan tiga kali ulangan. Hasil penelitian menunjukkan bahwa perbandingan tepung sukun dan tepung terigu berpengaruh sangat nyata terhadap kadar air dan kadar karbohidrat pada bolu kojo. Nilai kadar air terendah terdapat pada perlakuan D1 dengan nilai rata-rata 36,728% dan nilai tertinggi terdapat pada perlakuan D5 dengan nilai rata-rata 40,635%. Nilai kadar karbohidrat tertinggi terdapat pada perlakuan D5 dengan nilai rata-rata 46,838% dan nilai terendah terdapat pada perlakuan D1 dengan nilai rata-rata 42,740%.
The Effect of Cayyey Chill Formulation (Capsicum frutescens Linn) Against Cuko Pempek Alhanannasir, Alhanannasir; Muchsiri, Mukhtarudin; Vera Yani, Ade; Rizki Amelia, Kiki; Sebayang, Nico Syahputra
Jurnal Penelitian Pertanian Terapan Vol 25 No 1 (2025)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v25i1.3968

Abstract

Cuko is a black pempek sauce originating from South Sumatra Province made from cayenne pepper, garlic, tamarind, palm sugar and salt. This study aims to determine the level of spiciness of pempek cuko against the formulation of manik cayenne pepper, genie cayenne pepper and sekar cayenne pepper. The research was conducted in the Laboratory of the Faculty of Agriculture, Muhammadiyah University of Palembang, Testing Laboratory of the Bogor Agricultural Post-Harvest Instrument Standards Center from December 2023 to August 2024. The research method used a Randomized Block Design (RAK) arranged in a Non-Factorial manner with 7 treatments C1 (15 grams of manik cayenne pepper: 15 grams of genie cayenne pepper: 15 grams of sekar cayenne pepper), C2 (20 grams of manik cayenne pepper: 20 grams of genie cayenne pepper: 20 grams of sekar cayenne pepper), C3 (15 grams of manik cayenne pepper: 15 grams of genie cayenne pepper: 20 grams of sekar cayenne pepper), C4 (15 grams of manik cayenne pepper: 20 grams of genie cayenne pepper: 20 grams of sekar cayenne pepper) C5 (20 grams of manik cayenne pepper: 15 grams of genie cayenne pepper: 20 grams of sekar cayenne pepper) C6 (20 grams of manik cayenne pepper: 20 grams of genie cayenne pepper: 15 grams of cayenne pepper sekar) C7 (20 grams of cayenne pepper manik: 15 grams of cayenne pepper genie: 15 grams of cayenne pepper sekar). The parameters observed included chemical analysis of vitamin C levels and Capsaicin levels. The results showed that the effect of cayenne pepper formulation on cuko pempek had no significant effect on vitamin C and Capsaicin levels. The highest vitamin C levels were found in treatment C2 with an average of 30.988% and the lowest vitamin C levels were found in treatment C1 with an average of 30.102%. The highest Capsaicin levels were found in treatment C5 with an average of 41.4% and the lowest Capsaicin levels were found in treatment C1 with an average of 24.61%. The results of the hedonic test on color, aroma, and taste had a significant effect on cuko pempek
Co-Authors Adriansyah, Reza Amelia, Prisilla Asep Dodo Murtado Ayu, Fidia Belasanjaya, Derta Berlian, Alviona Cahyadi, Dimas Robi Chumaidi, Muhammad Dasir Dasir Dasir, Dasir Derta Belasanjaya Dini, Chantika Dwi Harmilia, Elva Eka Putra, Aan Novianus Fajar Rudi farliansyah, farliansyah Fitriansyah, Idil Handi, M. Tri Handi Helmizuryani Helmizuryani, Helmizuryani Idealistuti, Idealistuti Indriani, Anggi Dwi Innike Abdillah Fahmi Junifa, Febyanca khusnul khotimah Lestari, Refin Lucyana Lucyana, Lucyana Ma'ruf, Irkhamiawan Madinah, Birral Mahdiyal Margareta, Siska Maulana Malik, Maulana Ma’ruf, Irkhamiawan Minarni, Rosalia Muchsiri, Mukhtarudin Muchsiri, Mukhtarudin Mukholadun, Kgs M. Wildan Mukhtaruddin Mukhtaruddin Mukhtarudin Muchsiri Mukhtarudin Muchsiri Mukhtarudin Muchsiri Murtado, Asep Dodo Nopitasari, Iin Nur Iman Nurayni, Nanda Nurman Nurman Oktarina Oktarina Parameswara, Prasetyo Pramona, Leksa Sahara Prisiantika, Intan Pujianto, Rohmat Rahmat Kurniawan Restyaningsih, Mega Bella Rika Puspita Sari MZ Rika Puspita Sari MZ Riki Andriansyah, Riki Rizki Amelia, Kiki Sanjaya, Derta Bela Saputra, Dio Saputra, Ilham Saragih, Pestaria Sari MZ, Rika Puspita Saribi, Ahmad Sebayang, Nico Setiawan, Eka A Silvyana, Silvyana Sri Agustini Sri Agustini Sri Agustini Sukmane Alamsarie Suyatno Suyatno Suyatno Suyatno Syah Putra, Nico Tino, Tino Vera Yani, Ade Wibowojo, Ari Windi Windi Yando Agus Kurniawan Yani, Ade Vera Yuliana, Intan Yunita, Fera Zakaria, Alfin