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All Journal Cannarium (Jurnal Ilmu-ilmu Pertanian) Techno: Jurnal Penelitian AGRIKAN Jurnal Ilmiah Agribisnis dan Perikanan Agrikan: Jurnal Agribisnis Perikanan
Masuku, Mustamin Anwar
Program Studi Teknologi Hasil Pertanian,Fakultas Pertanian, Universitas Khairun
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Earth & Planetary Sciences Economics, Econometrics & Finance Environmental Science Social Sciences

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The Effect of Container Type and Fermentation Period Towards Cocoa Beans Quality in Tidore Island Mustamin Anwar Masuku; Syamsul Bahri; Nurjanna Albaar; Irwan Makarunggala
TECHNO: JURNAL PENELITIAN Vol 11, No 2 (2022): TECHNO JURNAL PENELITIAN
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/tjp.v11i2.5205

Abstract

The purpose of this study was to determine the effect of wooden box containers on the quality of fermented cocoa beans. The experimental design used was Completely Randomized Design (CRD) with one factor, namely the length of fermentation consisting of each treatment repeated 3 times so that 9 experiments were obtained. The results obtained are analyzed for variance and if there is a significant difference between treatments, the Dancen test will be carried out. By the results of the treatment and discussion, it can be concluded that after fermenting cocoa beans using wooden boxes, the results obtained were an increase in the fermentation index of dry cocoa beans on the 3rd to 5th days (0.243, 1.147 and 2.027). This number indicates a change in color from purple to brown. Furthermore, the yield of dry cocoa beans, the content of moldy beans, and the skin content were at quality levels B and C and the water content and fat content still met the requirements of SNI-2323-2008. Polyphenols as antioxidants are in the range of 0.06 - 0.08.  Based on this research it is also recommended that the fermentation process of beans use wooden boxes because it meets the requirements of the Indonesian National Standard for Cocoa Quality Number 2323-2008.
Study of Chemical And Organoleptic of Sea Urchin Nugget Gonad By Filled of Sago Flour compound Masuku, Mustamin Anwar; Rasulu, Hamidin; Sangaji, Samsa
Agrikan Jurnal Agribisnis Perikanan Vol. 15 No. 1 (2022): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52046/agrikan.v15i2.1267

Abstract

In Indonesia, sea urchin gonads are consumed steamed, fried, baker or in a raw state, processed such as fermented pasta, bluder cake, fried cake, nuggets. This study aims properties the chemical and organoleptic properties of sea urchin nuggets with sago flour as a filler. This research method uses a simple randomized complete design (CRD) one factor consisting of 5 treatments and 3 replications so as to obtain 5x3-15 units of experiment. The treatmen consisted of 5 treatmens, namely sea urchin gonads 95% and sago flour 5% (N0), Sea urchin gonads 90% and sago flour 10% (N1), Sea urchin gonads 85% and sago flour 15% (N2), Sea urchin gonads 80% and sago flour 20% (N3), Sea urchin gonads 75% and sago flour 25% (N4). The parameters observed include chemical properties, namely water content, ash contend, fat content, protein content, carbohydrate content and total dissolved solids while for organoleptic properties include color, aroma, texture and taste. Sea urchin gonads and sago flour gave significantly different effects on water content, ash content, color, aroma, texture and taste. The best treatment for sea urchin gonads 75% and sago flour 25% (N4).
Study of Chemical and Organoleptic Properties of Breadfruit (Artocarpus communis) Flour Crackers Lumbessy, Abd. Syukur; Masuku, Mustamin Anwar; Hirto, Susilawati
Agrikan Jurnal Agribisnis Perikanan Vol. 16 No. 2 (2023): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52046/agrikan.v16i2.1842

Abstract

The high use of wheat flour in foodstuffs has led to dependence on wheat flour. Alternative food procurement efforts are needed to overcome this problem. One alternative that can be done is to substitute flour with other flour. In order to reduce people's dependence on wheat flour, considering that Indonesia is not a wheat-producing country, it is very necessary to process various kinds of natural carbohydrates which are processed into food ingredients to replace wheat flour. This research has several stages, namely the first stage of making breadfruit flour, the second stage of making crackers. This study used a completely randomized design with one factor consisting of 5 treatments with substitution of breadfruit flour. The formulation is P0 (100% flour: 0% breadfruit flour), P1 (75% wheat flour : 25% breadfruit flour), P2 (wheat flour 50% : breadfruit flour 50%), P3 (wheat flour 25% : breadfruit flour 75%) and P4 (0% wheat flour : 100% breadfruit flour). Parameters observed were chemical properties test, and organoleptic. This study obtained crackers from substitution of breadfruit flour to produce water content7,53%-9,30%, ash content2,87%-3,89%, fat content15,48%-18,16%, as much protein4,10%-7,37%, carbohydrate levels119,87%-126,47%. As for the organoleptic include color3,56-4,01 (rather like), aroma3,08-3,61 (neutral), taste3,60-3,84 (neutral) and texture3,40-3,99 (neutral) with the best formulation found in treatment P1.
The Effect of Sucrose Proportion and Glutinous Rice Towards Organoleptic Properties on Dodol Banana Ambon Masuku, Mustamin Anwar
Agrikan: Jurnal Agribisnis Perikanan Vol 14, No 2 (2021)
Publisher : Sangia Research Media and Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.14.2.232-242

Abstract

The purpose of this study was to determine the organoleptic properties of banana fruit dodoo with the influence of the prorortion of sucrose and glutinous rice flour. With the treatment accordedthe G1T1 =Sucrose 400 g, 400 g glutinous rice flour,G2T1 =Sucrose 500 g,  400 g glutinous rice flour, and G2T2 = Sucrose 500 g, 500 g glutinous rice flour, and G3T2 = Sucrose 600 g, 400 g glutinous rice flour. Test carried out by organoleptic methods study was  conducted in a Completely Randomized Design (CRD) with 1 factors: faktor T = variation in starch and sucrose factor G =variation. At every level and every unit treatmen done 3 replicates so as to obtain 3x6=18 experimental units.then do the analysis that includes the organoleptic properties are: color,flavor and texture. All of the organoleptic properties (color,flavor and texture) gives a significantly different effect on the combination treatmen and observation. Organoleptic testing of the banana fruit dodoo with the treatment the proportion of sucrouse and glutinous rice flour produces different color values from 1.91 to 3.96 (very not-neutral brown), taste from 3.10 to 4.12 (neutral-taste banana) andtexture 2.05 to 4.40 (not chewy-chewy).of all the treatments dodoo banana fruit is best in this study was the proportion of sucrose and glutinous riceflour in trearmen (G1T1) with organoleptic results are: 3.77 color,flavor 4.12 and texture 4.15.
The Effect Of White Sugar Cristal Concentration Towards Red Peanut Selai Organoleptic Quality (Arachis hypogea) Masuku, Mustamina Anwar
Agrikan: Jurnal Agribisnis Perikanan Vol 11, No 2 (2018)
Publisher : Sangia Research Media and Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.11.2.124-132

Abstract

Jam is part of one of the food ingredients that tastes very sweet and can be made from various types of fruits, such as banana, pineapple, apple, strawberry, blueberry, apricot and grape jams. The sweet taste is due to the addition of white crystalline sugar in the product which shows its characteristic as jam. Various opinions of experts have stated that jam can be made from various kinds of fruit but no one has mentioned tubers or legumes or secondary crops. One of the most possible palawija plants is peanuts which have the potential to be used as ingredients for jam production. The purpose of this study was to determine the effect of variations in sugar concentration on the quality of peanut butter, especially on organoleptic parameters and is expected to provide new information about differences in sugar concentrations in peanut butter. This study used an experimental method, Completely Randomized Design (CRD) consisting of one factor with 5 (five) treatments and 3 (three) replications, so that there were 15 treatment units. Parameters observed include analysis of organoleptic properties of jam products such as color, taste, aroma and texture.
Studi kualitas organoleptik bubuk biji kopi dengan aplikasi Good Manufacturing Process dan Hazard Analysis Critical Control Point di Kota Ternate Masuku, Mustamin Anwar
Agrikan: Jurnal Agribisnis Perikanan Vol 10, No 2 (2017)
Publisher : Sangia Research Media and Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.10.2.80-86

Abstract

Penelitian ini adalah mengetahui kualitas organoleptic bubuk kopi yang berbeda dengan penerapan good manufacturing process dan hazard analytical critical control point pada proses pembuatan bubuk kopi. Diharapkan dengan adanya penelitian ini dapat bermanfaat bagi para petani dan pengusaha kopi serta para pengguna kopi dan produk turunannya di Kota Ternate. Penelitian menggunakan rancangan acak lengkap (RAL) dengan satu faktor yaitu varietas buah kopi (P) dengan tiga perlakuan (P1=kopi robusta, P2=kopi arabika, P3=kopi lokal) dan lima ulangan sehingga unit percobaan berjumlah 15 unit. Berdasarkan hasil hasil penelitian menunjukkan bahwa: Daging buah kopi dapat dimanfaatkan dalam pembuatan bubuk, tingkat kesukaan konsumen terhadap bubuk buah kopi dengan perlakuan varietas yang berbeda menghasilkan nilai warna 3.45 – 3.81 (netral), aroma 3.44 – 3.72 (netral), tekstur 3.42 – 4.01 (netral – suka ) dan rasa 3.73 – 4.29 (netral – suka).Perlakuan bubuk buah kopi dengan perlakuan varietas yang berbeda berpengaruh nyata terhadap parameter tekstur dan rasa, namun tidak berpengaruh nyata parameter warna dan aroma. Perlakuan bubuk nbuah kopi Arabika (P2) memiliki ranking terkecil (skor 7) dengan menghasilkan nilai organoleptik warna 3.66, aroma 3.44, tekstur 4.01, dan rasa. Terdapat penerapan quality control dan food safety yang baik pada proses tersebut.
Potensi Pengolahan Bioetanol dari Alang-Alang sebagai Bahan Bakar Nabati dengan Metode SSF (Simultaneous Saccharification and Fermentation) di Maluku Utara Felika, Nurul; Saleh, Erna Rusliana Muhamad; Masuku, Mustamin Anwar
Cannarium Vol 20, No 2 (2022)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/cannarium.v20i2.5279

Abstract

Salah satu hal yang sangat penting di dunia saat ini yaitu energi. Sumber energi utama bagi manusia didapatkan dari bahan bakar fosil. Namun, bahan bakar fosil merupakan sumberdaya yang tidak dapat diperbaharui dan pasti akan habis. Salah satu contoh bahan bakar fosil yang tidak dapat diperbaharui adalah minyak bumi. Keberadaan minyak bumi hingga saat ini menempati urutan pertama sebagai sumber energi. Oleh karena itu, perlu adanya energi alternatif baru yaitu bahan bakar nabati. Salah satu contoh bahan bakar nabati yaitu bioetanol. Bioetanol merupakan etanol yang terbuat dari hasil fermentasi tanaman yang mengandung karbohidrat dengan bantuan mikroorganisme. Pembuatan bioetanol lebih cenderung dikembangkan dengan bahan baku yang mengandung selulosa.  Penelitian ini bertujuan untuk mereview beberapa hasil-hasil penelitian mengenai pengolahan bioetanol dari alang-alang sebagai bahan bakar nabati dengan metode SSF (Simultaneous Saccharification and Fermentation) dan potensi pengolahan bioetanol dari alang-alang di Maluku utara. Metode penelitian ini menggunakan Studi kepustakaan. Sumber data pada penelitian ini diambil dari : 1). Jurnal penelitian terkait. 2). Dinas atau lembaga lembaga terkait (Badan Standarisasi Nasional, BPS Maluku Utara, Dinas Pertanian Kabupaten dan Kota Maluku Utara). 3). Teks book terkait serta sumber data atau informasi lain. Hasil penelitian menunjukan bahwa kadar bioetanol yang dihasilkan dari bahan baku dari alang-alang lebih tinggi yaitu 4.000-9.000 L/Ha jika dibandingkan dengan kadar bietanol yang dihasilkan dari bahan baku lain seperti singkong, ubi jalar dan sagu. Oleh karena itu, alang-alang sangat berpotensi untuk dijadikan sebagai bahan baku bioetanol di Maluku Utara ditinjau dari aspek ketersediaan bahan baku dan teknologi.
Co-Authors Albaar, Nurjanna Erna Rusliana Muhamad Saleh Felika, Nurul Hamidin Rasulu Hirto, Susilawati Irwan Makarunggala Lumbessy, Abd. Syukur Nurul Felika Sangaji, Samsa Syamsul Bahri