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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 Alhanannasir
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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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The Effect of Cayyey Chill Formulation (Capsicum frutescens Linn) Against Cuko Pempek Alhanannasir Alhanannasir; Mukhtarudin Muchsiri; Ade Vera Yani; Kiki Rizki Amelia; Nico Syahputra Sebayang
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
Formulation of Red Snapper (Lutjanus campechanus) Pempek with Chayote (Sechium edule) Puree and Its Effect on Chemical and Sensory Characteristics Alhanannasir Alhanannasir; Dasir Dasir; Delly Efriani
Journal of Global Sustainable Agriculture Vol 6, No 1 (April 2026)
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jgsa.v6i1.1453

Abstract

Pempek is a regional specialty from Palembang City, South Sumatra Province, made from fish, tapioca flour, water, and salt. This study was to evaluate the effect of the addition of chayote puree on the chemical and organoleptic properties of red snapper pempek. The method used is quantitatively using a Randomized Group Design (RAK) arranged in a Non Factorial manner with five treatments, namely L1 (addition of 5% chayote puree), L2 (addition of chayote puree 10% of the total ingredients), L3 (addition of chayote puree 15% of the total ingredients), L4 (addition of chayote puree 20% of the total ingredients), and L5 (addition of chayote puree 25% of the total ingredients), repeated three times. The parameters observed included protein and fiber content, while the hedonic test assessed color, aroma, taste, and texture. The findings showed that adding chayote puree had a highly significant effect on protein and fiber content. The highest protein content was found in treatment L5 (±18.50%), and the lowest was in treatment L1 (±14.75%). The highest fiber content was in treatment L5 (±22.01%), and the lowest was in treatment L1 (±9.67%). Moderately preferred treatment L1 (5%) with color characteristics ±3.96 and taste ±3.88. Moderately preferred treatment L3 (15%) with aroma characteristics ±3.76. Moderately preferred treatment L5 (25%) with chewiness characteristics ± 3.48.
Mutu organoleptik pempek ikan tongkol (Euthynnus affinis) dengan penambahan albumin Muchsiri, Mukhtarudin; Sari MZ, Rika Puspita; Alhanannasir, Alhanannasir; Alamsarie, Sukmane
Journal of Tropical AgriFood Volume 5, Nomor 1, Tahun 2023
Publisher : Department of Agricultural Products Technology, Mulawarman University

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.
Optimization of Cooking Method and Cooking Duration for Enhancing the Quality of Pangasius (Pangasius hypophthalmus) Fish Nuggets Alhanannasir Alhanannasir; Suyatno Suyatno; Alfando Wedyan Pratama
Journal of Global Sustainable Agriculture Vol 6, No 2 (Agustus 2026)
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jgsa.v6i2.2040

Abstract

Fish nuggets are a popular processed food product due to their high nutritional value and convenience. This study aimed to determine the effect of cooking method and duration on the chemical and organoleptic characteristics of nuggets made from *Pangasius hypophthalmus* (Siamese catfish). A factorial Randomized Block Design (RBD) was employed, involving two treatment factors: cooking method (boiling and steaming) and cooking duration (25, 45, and 65 minutes). The parameters observed included protein content, moisture content, color, aroma, taste, and springiness. The results indicated that both cooking method and duration significantly affected the protein content, moisture content, and organoleptic characteristics of the catfish nuggets. Steaming for 25 minutes (P2W1) yielded the highest protein content (21.80%) and the lowest moisture content (47.639%), as well as the highest scores for color (4.32), aroma (3.88), and taste (4.40). The highest springiness score (3.96) was obtained with the 45-minute steaming treatment (P2W2). Steaming for 25 minutes was identified as the optimal treatment for producing catfish nuggets with the best nutritional quality and sensory acceptance.
Olahan Ikan Lele Menjadi Stik Lele Sebagai Sumber Pendapatan Lain Kelompok PKK Olahan Ikan Lele Kelurahan Plaju Darat Kota Palembang Sisvaberti Afriyatna; Idealistuti Idealistuti; Mustopa Marli Batubara; Rahidin H Anang; Alhanannasir Alhanannasir; Suyatno Suyatno; Mukhtarudin Muchsiri
Altifani Journal: International Journal of Community Engagement Vol. 6 No. 2 (2026): 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.v6i2.2130

Abstract

Catfish is a freshwater fishery commodity with significant production levels across various regions, including Plaju Darat Urban Village in Palembang City. Currently, the utilization of catfish is generally limited to simple preparations, such as frying or serving it as a standard daily side dish. However, catfish possesses high nutritional value—particularly protein—making it an excellent candidate for development into various processed food products. One viable strategy is product diversification: processing catfish into snacks like catfish sticks, which offer greater consumer appeal, a longer shelf life, and higher economic value. This community service initiative was conducted to empower the local community, specifically the members of the PKK (Family Welfare Empowerment) group in Plaju Darat. The activity took place at the Plaju Darat Urban Village Office meeting room in Plaju District, Palembang City, in December 2025, with 22 PKK members participating. A group-based approach was employed for the outreach and training. Prior to the activity, most participants were unaware that catfish meat could be processed into various products, such as catfish sticks. The results demonstrated the activity's success, with participants' knowledge increasing by up to 95% based on pre-test and post-test scores. Participants gained insight into the potential of diversifying catfish products into sticks—a value-added item based on local food resources—and acquired the understanding and practical skills needed to produce them.
Co-Authors Ade Vera Yani Adriansyah, Reza Ahmad Saribi Alamsarie, Sukmane Alfando Wedyan Pratama Amelia, Prisilla Asep Dodo Murtado Asep Dodo Murtado Ayu, Fidia Belasanjaya, Derta Berlian, Alviona Cahyadi, Dimas Robi Chumaidi, Muhammad Dasir Dasir Delly Efriani Derta Belasanjaya Dini, Chantika Eka Putra, Aan Novianus Elva Dwi Harmilia Fajar Rudi farliansyah, farliansyah Fitriansyah, Idil Handi, M. Tri Handi Helmizuryani Helmizuryani Idealistuti, Idealistuti Ilham Mahotra Indriani, Anggi Dwi Innike Abdillah Fahmi Irkhamiawan Ma’ruf Junifa, Febyanca Khairunissa Br Tamba khusnul khotimah Kiki Rizki Amelia Lestari, Refin Lucyana Lucyana, Lucyana M. Oby Pramuja Madinah, Birral Mahdiyal Margareta, Siska Maulana Malik, Maulana Minarni, Rosalia Monica Linda Mukholadun, Kgs M. Wildan Mukhtaruddin Mukhtaruddin Mukhtarudin Muchsiri Mukhtarudin Muchsiri Murtado, Asep Dodo Mustopa Marli Batubara 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 Rahidin H Anang Rahmat Kurniawan Restyaningsih, Mega Bella Rika Puspita Sari MZ Rika Puspita Sari MZ Rika Puspita Sari MZ Riki Andriansyah, Riki Sanjaya, Derta Bela Saputra, Dio Saputra, Ilham Saragih, Pestaria Sari MZ, Rika Puspita Setiawan, Eka A Silvyana, Silvyana Sisvaberti Afriyatna Sri Agustini Sri Agustini Sri Agustini Suyatno Suyatno Suyatno Suyatno Suyatno Suyatno Suyatno Suyatno Tera Anggriani Tino, Tino Toni Wiropan Toni Wiropan Wibowojo, Ari Windi Windi Yando Agus Kurniawan Yuliana, Intan Yunita, Fera Zakaria, Alfin