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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 Science: Indonesian Journal of Science SciencePlus Journal of Global Sustainable Agriculture Altifani Journal: International Journal of Community Engagement
Alhanannasir, A.
Program Studi Teknologi Pangan Fakultas Pertanian Universitas Muhammadiyah Palembang
Agriculture, Biological Sciences & Forestry Humanities Astronomy 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 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 Mathematics Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Veterinary Other

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Facilitation Of Distribution Permits, Packaging And Fresh Food Sensors Towards Improving Product Safety In Lahat Regency Lucyana, Lucyana; Muchsiri, Mukhtarudin; Alhanannasir, Alhanannasir; Syah Putra, Nico
Biotik Vol 13 No 2 (2025): JURNAL BIOTIK
Publisher : Universitas Islam Negeri Ar-Raniry

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/biotik.v13i2.29117

Abstract

This study examines the impact of facilitation of fresh food distribution permit management including facilitation of distribution permit management procedures and packaging facilitation (type of packaging and packaging label) on improving product safety in Lahat Regency. This research method uses surveys and data analysis from fresh food producers, regulators, and consumers in Lahat Regency. Data were collected through questionnaires to understand the distribution permit process, perceptions of product safety, and the impact of the facilitation carried out. This study also uses a hedonic test to determine the quality of fresh plant-based food including assessments of color, texture, aroma and a Likert test including assessments of uniformity of size, packaging and overall appearance as well as conducting chemical contamination tests in the form of pesticide residue tests and physical contamination tests on PSAT PDUK UMKM samples for rice, coffee beans and pepper spices to determine the safety of fresh plant-based food. The results of facilitating distribution permits, packaging and fresh food sensory towards improving product safety in Lahat Regency for fresh food MSMEs have been running better than in previous years. This can be seen from the increase in the processing of PSAT-PDUK distribution permits in the period from March to July 2024 as many as 15 (fifteen) PSAT-PDUK distribution permit numbers that have been issued from 2 (two) PSAT PDUK distribution permit numbers issued by the Lahat Regency Food Security Service from 2022 to 2023, so that it can be interpreted that business actors really need special assistance from officers who understand the distribution permit processing process and an effective and efficient assistance approach model.
KARAKTERISTIK FISIK, AROMA DAN PROTEIN PEMPEK LENJER DENGAN METODE FREKUENSI PENCUCIAN AIR ES Alhanannasir, Alhanannasir; Dasir, Dasir; Belasanjaya, Derta
Prosiding University Research Colloquium Proceeding of The 8th University Research Colloquium 2018: Bidang Teknik dan Rekayasa & Bidang Tekni
Publisher : Konsorsium Lembaga Penelitian dan Pengabdian kepada Masyarakat Perguruan Tinggi Muhammadiyah 'Aisyiyah (PTMA) Koordinator Wilayah Jawa Tengah - DIY

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Penelitian ini menentukan frekuensi pencucian ikan dengan air es terhadap kekenyalan, aroma dan protein pempek lenjer. Pempek merupakan salah satu makanan khas di Kota Palembang Sumatera Selatan. Ikan sebagai bahan utama pempek dilakukan pencucian (leaching) setelah dilakukan penggilingan. Pencucian daging ikan dengan air es dengan frekuensi tertentu dapat dilakukan untuk meningkatkan kekuatan gel, menghilangkan sebagian besar komponen yang larut dalam air, darah (pigmen), penyebab bau, dan dapat meningkatkan kualitas aroma. Daging lumat ikan tenggiri pasir (filet/surimi) dicuci/leaching dengan air es perbandingan 1 : 3 (bahan : air) sesuai perlakuan (tanpa pencucian, satu kali, dua kali, tiga kali dan empat kali) selama 10 menit untuk masing-masing proses pencucian dengan metodologi Rancangan Acak Kelompok Non Faktorial uji Beda Nyata Jujur, uji Freidman, dan uji Tukey. Secara statistik diperoleh bahwa frekuensi pencucian berpengaruh sangat nyata terhadap protein, dan berpengaruh nyata terhadap kekenyalan dan aroma. Dari hasil penelitian menunjukkan pada perlakuan frekuensi F4 (pencucian 4 kali) bahwa tingkat kesukaan aroma (4,60) sangat suka, dan tingkat kekenyalan (9) lebih tinggi dari perlakuan lainnya, dan kadar protein lebih rendah dari perlakuan lainnya dan terjadi penurunan rata-rata 3,98%. Pembuatan pempek lenjer dengan frekuensi pencucian filet dengan air es dihasilkan pempek yang beraroma tidak amis dan lebih kenyal.
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 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 
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 CARA PENGERINGAN Alhanannasir, Alhanannasir; Sebayang, Nico Syahputra; Yani, Ade Vera; Yunita, Fera; Minarni, Rosalia; Amelia, Prisilla; Saputra, Dio; Tino, Tino
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.v12i1.28847

Abstract

Pengeringan merupakan suatu proses penguapan bahan pangan untuk menghilangkan jumlah kadar air yang ingin dicapai untuk memperpanjang daya simpan bahan pangan. Ada dua metode cara yang umum dilakukan untuk mengeringkan bahan pangan, yaitu pengeringan alami dan buatan. Cabai merah merupakan salah satu bahan pangan yang memiliki kandungan air yang tinggi sekitar 60-85% setelah pasca panen, oleh karena itu perlu dilakukannya teknologi pengolahan untuk memperpanjang daya simpan cabai merah. Teknologi pengolahan pada cabai merah ini dapat dilakukan dengan 2 cara yaitu alami dan buatan. Pada pengeringan alami, cabai merah dijemur dibawah panas matahari selama 8 hingga 10 hari tergantung dengan cuaca sedangkan pengeringan dengan cara buatan dilakukan dengan mengalirkan udara panas atau panas buatan ke bahan dengan menggunakan alat cabinet dryer dan oven.Katakunci: Pengeringan, pengolahan pangan, cabai merah, sinar matahari, daya simpan, kadar air, cabinet dryer, oven
Eggs as a Local Food Innovation and an Integrated Strategy for Stunting Prevention in Indonesia Syahputra, Nico; Oktarina, Oktarina; Indriani, Anggi Dwi; Alhanannasir, Alhanannasir; Pramona, Leksa Sahara; Margareta, Siska; Chumaidi, Muhammad
JURNAL ILMIAH MAHASISWA Vol. 3 No. 2 (2025): Jurnal Ilmiah Mahasiswa Fakultas Tarbiyah dan Keguruan UIN Ar-Raniry
Publisher : Fakultas Tarbiyah dan Keguruan Universitas Islam Negeri Ar-Raniry Banda Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/rkd8sr35

Abstract

Stunting remains a challenging chronic nutritional issue in Indonesia due to its significant impact on physical growth, cognitive ability, and the overall quality of human resources. Preventing this condition requires cross-sectoral interventions through innovative, nutrient-dense foods that are accessible to the community. Eggs, as a local source of high-quality animal protein with excellent biological value, hold great potential as a primary ingredient in supplementary foods for children. This study aims to integrate scientific research findings and national policies regarding the contribution of eggs in reducing stunting rates, as well as to assess the effectiveness of egg-based food innovations in child nutrition programs in Indonesia. The study employed a literature review method involving ten national and international articles published between 2018 and 2025. The results showed that consuming one egg per day for six months could increase children’s length-for-age z-score (LAZ) by 0.63 SD and reduce stunting prevalence by up to 47%. Local programs such as SETEL (Sehat dengan Telor) and combinations of mung bean juice with boiled eggs have been proven to improve children’s nutritional status in various regions. The synergy between local food innovations, nutrition education, and cross-sectoral policies serves as an effective strategy to accelerate sustainable stunting reduction.
Gizi dan Pengolahan Pangan dengan Metode Pendinginan dan Pembekuan Nico Syahputa Sebayang; Alhanannasir Alhannanasir; Khairunissa Br Tamba; Tera Anggriani; Monica Linda; M. Oby Pramuja; Ilham Mahotra
Science: Indonesian Journal of Science Vol. 1 No. 5 (2025)
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/science.v1i5.190

Abstract

Pengolahan pangan melalui teknik pendinginan dan pembekuan memiliki peran yang sangat penting dalam memperpanjang umur simpan dan menjaga kualitas serta kandungan gizi produk. Pendinginan, yang dilakukan pada suhu 0–10 °C, bertujuan untuk memperlambat pertumbuhan mikroba dan menjaga kesegaran pangan dalam jangka pendek. Sebaliknya, pembekuan di bawah -18 °C efektif untuk penyimpanan jangka panjang, menghambat proses kimia dan biologis yang dapat merusak kualitas makanan. Inovasi dalam teknik seperti pembekuan cepat dan teknologi pengemasan seperti Modified Atmosphere Packaging (MAP) dan Controlled Atmosphere Storage (CAS) semakin memperkuat efektivitas metode ini. Meskipun banyak manfaat, tantangan seperti perubahan tekstur dan kehilangan cairan saat pencairan dapat mempengaruhi kualitas produk akhir. Stabilitas suhu dalam sistem rantai dingin menjadi faktor kunci untuk mencegah kerusakan selama transportasi dan penyimpanan. Penelitian ini menunjukkan bahwa teknik pendinginan dan pembekuan yang tepat dapat menjaga kandungan gizi dan kualitas makanan, serta mendukung ketahanan pangan. Dengan demikian, penerapan teknologi yang efektif dalam pengolahan dan pengemasan pangan akan sangat penting untuk memenuhi kebutuhan masyarakat akan produk pangan yang aman dan berkualitas tinggi.
Empowerment of Women's Groups in Increasing Income through Nugget Businesses Made from Tilapia Fish in Macang Sakti Village Musi Banyuasin Rahmat Kurniawan; Innike Abdillah Fahmi; Alhanannasir Alhanannasir; Rika Puspita Sari MZ; Irkhamiawan Ma'ruf; Ahmad Saribi
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.
Pemberdayaan Masyarakat Kota Daro 2 Kecamatan Rantau Panjang Melalui Pelatihan Pembuatan Cuko Pempek Bernilai Gizi Nico Syah Putra; Asep Dodo Murtado; Alhanannasir Alhanannasir; Mukhtarudin Muchsiri; Dasir Dasir; Suyatno Suyatno; Rika Puspita Sari MZ; Ade Vera Yani; Idealistuti Idealistuti
Altifani Journal: International Journal of Community Engagement Vol. 5 No. 3 (2025): 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.v5i3.1446

Abstract

ABSTRACT. Cuko pempek is a local food from South Sumatra, especially Palembang City, with potential and high sales value, especially when packaged well and attractively. Community empowerment in Kota Daro 2 Village was carried out to develop a bottled cuko pempek business. This program focused on training in making bottled cuko pempek using key lime acid, which has great potential to improve the village community's economy. The implementation method included field observation, interviews, and direct practice, starting with the introduction of ingredients and processing to product packaging. Twenty housewives and village youth participated in this activity. The results demonstrated that the community successfully practiced making cuko pempek with consistent taste quality and more hygienic packaging. Value-added analysis indicated that the production of 30 bottles of cuko provided a profit of 1.5 times the capital, making it feasible to develop as a home business. The implementation of offline and online marketing strategies expanded the product reach, while a SWOT analysis identified outstanding potential as well as challenges in developing a nutritious cuko pempek business. Overall, this activity succeeded in increasing community understanding to open up business opportunities selling cuko pempek in bottles as a sustainable economic source in Kota Daro 2 Village.
Co-Authors Adriansyah, Reza Ahmad Saribi Amelia, Prisilla Asep Dodo Murtado Asep Dodo Murtado Ayu, Fidia Belasanjaya, Derta Berlian, Alviona Cahyadi, Dimas Robi Chumaidi, Muhammad Dasir Dasir Dasir Dasir Dasir Dasir Dasir Dasir Dasir, Dasir Derta Belasanjaya Dini, Chantika Dwi Harmilia, Elva Efriani, Delly Eka Putra, Aan Novianus Fajar Rudi farliansyah, farliansyah Fitriansyah, Idil Handi, M. Tri Handi Helmizuryani Helmizuryani, Helmizuryani Idealistuti Idealistuti Idealistuti, Idealistuti Ilham Mahotra Indriani, Anggi Dwi Innike Abdillah Fahmi Irkhamiawan Ma'ruf Junifa, Febyanca Khairunissa Br Tamba khusnul khotimah Lestari, Refin Lucyana Lucyana, Lucyana M. Oby Pramuja Madinah, Birral Mahdiyal Margareta, Siska Maulana Malik, Maulana Ma’ruf, Irkhamiawan Minarni, Rosalia Monica Linda Muchsiri, Mukhtarudin Muchsiri, Mukhtarudin Mukholadun, Kgs M. Wildan Mukhtaruddin Mukhtaruddin Mukhtarudin Muchsiri Mukhtarudin Muchsiri Mukhtarudin Muchsiri Mukhtarudin Muchsiri Murtado, Asep Dodo Nico Syahputra Sebayang Nopitasari, Iin Nur Fadillah, Muhammad 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 Rika Puspita Sari MZ Rika Puspita Sari MZ Riki Andriansyah, Riki Rizki Amelia, Kiki Sanjaya, Derta Bela Saputra, Dio Saputra, Ilham Saragih, Pestaria Setiawan, Eka A Silvyana, Silvyana Sri Agustini Sri Agustini Sri Agustini Sukmane Alamsarie Suyatno Suyatno Suyatno Suyatno Suyatno Suyatno Syah Putra, Nico Tera Anggriani Tino, Tino Toni Wiropan Toni Wiropan Vera Yani, Ade Wibowojo, Ari Windi Windi Yando Agus Kurniawan Yani, Ade Vera Yuliana, Intan Yunita, Fera Zakaria, Alfin