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All Journal Cannarium (Jurnal Ilmu-ilmu Pertanian) Techno: Jurnal Penelitian AGRIKAN Jurnal Ilmiah Agribisnis dan Perikanan Indonesian Food Science and TechnologyJournal International Journal on Food, Agriculture and Natural Resources (IJFANRES) Agrikan: Jurnal Agribisnis Perikanan Jurnal Pertanian Khairun (JPK)
Albaar, Nurjanna
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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Potential of Bioethanol Production from Local Agricultural Waste in North Maluku Hi. Luth, Muhamad Sahman; Muhamad Saleh, Erna Rusliana; Albaar, Nurjanna
Agrikan: Jurnal Agribisnis Perikanan Vol 13, No 2 (2020)
Publisher : Sangia Research Media and Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.13.2.454-463

Abstract

The problem of the world energy crisis facing many countries, including Indonesia, can be overcome by using alternative energy sources to be used as fuel such as bioethanol. North Maluku is one of the regions in Indonesia that has a lot of agricultural products including waste. This agricultural waste contains a lot of carbohydrates which have the potential to be processed into bioethanol. This study aims to review research related to bioethanol production from agricultural waste and see the potential for bioethanol production from agricultural waste in North Maluku. This research method is written based on literature study. Sources of data in this study came from: 1). Related research journal. 2). Related institutions (BPS Maluku Utara). Data processing is carried out in calculating the potential bioethanol that can be produced. The results of the study showed that there were 190,276,660,746 tons of waste in North Maluku. If converted into bioethanol, there will be 10,630,272.41 kiloliters of bioethanol. Thus, North Maluku has the potential for bioethanol production.
Making Probiotic Drinks Based Bogor Pineapple Skin Using Lactobacillus casei with Different Fermentation Time Rahayu, Weny; Albaar, Nurjanna; Saleh, Erna Rusliana Muhamad
Agrikan: Jurnal Agribisnis Perikanan Vol 14, No 1 (2021)
Publisher : Sangia Research Media and Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.14.2.172-183

Abstract

Probiotic drink is a functional food that contains probiotic bacteria and can improve digestive health. This study aims to determine the best fermentation time to obtain pineapple skin probiotic drinks and to determine the effect of fermentation time on the chemical, microbiological and organoleptic characteristics of pineapple skin probiotic drinks. This research method used a simple one-factor Completely Randomized Design (CRD) consisting of 5 treatments and 3 replications so as to obtain 15 experimental units. The treatment consisted of 5 treatments, namely the duration of fermentation 24 hours, 48 hours, 72 hours, 96 hours, 120 hours. Parameters observed include chemical and microbiological properties, namely pH, vitamin C, ash content, lactic acid, total lactic acid bacteria, while for organoleptic properties include aroma, color and taste. Making a probiotic drink based on bogor pineapple skin using lactobacillus casei with different fermentation times has a significant effect on the parameters of pH, lactic acid, total lactic acid bacteria and has a significant effect on color organoleptic parameters. While the parameters of vitamin C, ash content, aroma and taste did not have a significant effect. Making a probiotic drink based on bogor pineapple skin using lactobacillus casei with different fermentation times, the best is in the 24-hour fermentation treatment (P1).
The Effect of Sterilization Time on the Chemical, Microbiological, and Heavy Metal Characteristics of Paniki Chickens Packed Canning Process Rasulu, Hamidin; Husen, Janiah; Bahri, Syamsul; Wulansari, Angela; Mustafa, Ikrima M. Mustafa; Nurhikmat, Asep; Santi, Andi; Kiay, Nancy; Albaar, Nurjanna; Fatmawati, Mila; Ahmed A Mansour, Nabel
Indonesian Food Science and Technology Journal Vol. 8 No. 1 (2024): Volume 8. Number 1, December 2024 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v8i1.36539

Abstract

Traditional food is generally less popular with consumers, because apart from the taste being different from modern food, it causes traditional food to easily spoil. One of the traditional foods of North Maluku is panici chicken. This research aims to determine the effect of sterilization time on the chemical, microbiological and metal contamination characteristics of paniki chicken in canned packaging. The research design used was a linear regression method and a completely randomized design with 4 treatments and 3 replications. Treatments were sterilization time (W) (10, 15, 20, 25 minutes) with observation periods of 1, 2, and 3 months. The parameters studied were chemical, microbiological and metal contamination characteristics. The results of the research produced chemical properties including water content with 1 month storage 31.40–37.54%, 2 months 33.85–37.36%, 3 months 34.74–38.56%, ash content with 1 month storage 1 .22–1.61%, 2 months 1.5–1.70%, 3 months 1.56–1.78%, fat content with storage 1 month 11.2–13.74%, 2 months 12.20 –13.95%, 3 months 13.68–14.67%, protein content with 1 month storage 20.80–23.65%, 2 months 22.22–23.61%, 3 months 23.00–24 .55%, carbohydrates with 1 month storage 29.01–33.27%, 2 months 29.79–33.99%, 3 months 31.36–35.16%, total energy with 1 month storage 839.12– 688.59 KCal/100g, 2 months 700.34–734.46 KCal/100g, 3 months 630.01–699.39 KCal/100g, TBA with 1 month storage 0.12–0.21%, 2 months 0.16 –0.25%, 3 months 0.19–0.40%, microbiology includes ALT with 1 month storage 1x101 CFU/g, dua bulan 1x101 CFU/g, three months 1x101 CFU/g.
KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK KERUPUK AMPAS TAHU DENGAN PENAMBAHAN IKAN NILA (Oreochromis niloticus) Aziz, Muhammad; Albaar, Nurjanna; Rasulu, Hamidin
Jurnal Pertanian Khairun Vol 3, No 2: (Desember, 2024)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/jpk.v3i2.9352

Abstract

Tofu dregs are byproducts generated during the manufacturing of tofu, derived from the pressing and compressing of soybean pulp. A byproduct of tofu production is tofu dregs. The physicochemical and organoleptic characteristics of tofu dregs crackers with the addition of tilapia (Oreochromis niloticus) are the subject of this research. A completely randomized design (CRD), which used 1 factor, 5 treatments and 3 replications, used a mixture of tofu dregs and tilapia fish. The concentrations of tofu dregs and tilapia meat (P) are as follows: 90%: 10%; 80%: 20%; 70%: 30%; 60%: 40%; and 50%:50%. The results indicated that tofu dregs crackers significantly influenced each characteristic assessed: physical (fracture strength and swelling volume), chemical (water, ash, protein, fat, and carbs), and organoleptic (color, taste, scent, and texture) at p 0.05. In this study, treatment P1, which contained 90% tofu dregs and 10% tilapia, had physical test results such as a breaking force of 2.16 N/s and a swelling volume of 14.16%. On the other hand, organoleptic tests of color 3.79, taste 4.28, aroma 4.05, and texture 4.14 were obtained by treatment P1. The panelists found that the tofu dregs crackers treated in treatment P1 were more preferred. Because it meets the SNI requirements for fried crackers, the water content of 11.57% in P3 is the best result. Keywords: Tofu dregs, crackers, physicochemistry, organoleptic, tilapia
ANALISIS KOMPOSISI KIMIA DAN SIFAT ORGANOLEPTIK TEPUNG PISANG “MULU BEBE” (Musa acuminata) DENGAN SUHU DAN WAKTU PENGERINGAN YANG BERBEDA Ibrahim, Abu Rahmat; Albaar, Nurjanna
Cannarium Vol 18, No 1 (2020)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/cannarium.v18i1.2426

Abstract

The present study aims to analyze the effect of temperature and drying time on chemical composition and organoleptic characteristics of "Mulu bebe" banana flour. The experiment was established using a completely randomized design (CRD) within a factorial arrangement with each treatment had three replications. The combination of treatments include: 5 hours drying time at 35⁰C (S1s1), 10 hours drying time at 35⁰C (S1s2), 15 hours drying time at 35⁰C (S1s3), 5 hours at 40⁰C (S2s1), 10 hours drying time at 40⁰C (S2s2), 15 hours drying time at 40⁰C (S2s3), 5 hours drying time at 45⁰C (S3s1), 10 hours drying time at 450C (S3s2) and 15 hours drying time at 45⁰C (S3s3). The parameters observed were chemical composition (water, carbohydrates, fiber, fat and protein) and organoleptic properties (color, texture and odor). The results showed that the chemical and organoleptic properties had been significantly affected by drying time and temperature. The best chemical properties of "Mulu bebe" banana flour was found at the drying time of 15 hours at 45⁰C, while the organoleptic properties have a positive correlation with chemical composition.
Kajian Sifat Fisikokimia dan Organoleptik Cookies Rempah Dengan Penambahan Ekstrak Daging Buah Pala (Myristica fragrans) Latulanit, Nabila Shellawaty; Albaar, Nurjanna; Rasulu, Hamidin; Ibrahim, Abu Rahmat; Wulansari, Angela
Cannarium Vol 19, No 2 (2021)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/cannarium.v19i2.4465

Abstract

Extract from the nutmeg flesh can be used as an additional ingredient in making cookies spice. cookies Spiceare food products that are dried by oven. cookies Spiceare made from wheat flour, sugar and butter with a moisture content of less than 5% and can be stored for quite a long time. This study aims to determine the formulation for making cookies spicewith the addition of the best nutmeg pulp extract. This research method was completely randomized design (CRD) with a single factor, namely the addition of nutmeg pulp extract with 5 treatment levels and 3 replications to obtain 5x3 = 15 experimental units. The treatments consisted of 5 treatments, namely 0% nutmeg and 100% wheat flour (P0), 10% nutmeg pulp and 90% wheat flour (P1), 20% nutmeg pulp and 80% wheat flour. (P2), 30% nutmeg pulp and 70% wheat flour (P3), and 40% nutmeg pulp and 60% wheat flour extract formulation (P4). Parameters covering chemical properties analysis include: moisture content, ash content, protein, carbohydrate, fat, and antioxidant tests. While the organoleptic test analysis includes: taste, texture, color, and aroma. The best treatment was found in the formulation of 40% nutmeg pulp and 60% wheat flour in treatment P4. 
KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK KERUPUK AMPAS TAHU DENGAN PENAMBAHAN IKAN NILA (Oreochromis niloticus) Aziz, Muhammad; Albaar, Nurjanna; Rasulu, Hamidin
Jurnal Pertanian Khairun Vol 3, No 2: (Desember, 2024)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/jpk.v3i2.9352

Abstract

Tofu dregs are byproducts generated during the manufacturing of tofu, derived from the pressing and compressing of soybean pulp. A byproduct of tofu production is tofu dregs. The physicochemical and organoleptic characteristics of tofu dregs crackers with the addition of tilapia (Oreochromis niloticus) are the subject of this research. A completely randomized design (CRD), which used 1 factor, 5 treatments and 3 replications, used a mixture of tofu dregs and tilapia fish. The concentrations of tofu dregs and tilapia meat (P) are as follows: 90%: 10%; 80%: 20%; 70%: 30%; 60%: 40%; and 50%:50%. The results indicated that tofu dregs crackers significantly influenced each characteristic assessed: physical (fracture strength and swelling volume), chemical (water, ash, protein, fat, and carbs), and organoleptic (color, taste, scent, and texture) at p 0.05. In this study, treatment P1, which contained 90% tofu dregs and 10% tilapia, had physical test results such as a breaking force of 2.16 N/s and a swelling volume of 14.16%. On the other hand, organoleptic tests of color 3.79, taste 4.28, aroma 4.05, and texture 4.14 were obtained by treatment P1. The panelists found that the tofu dregs crackers treated in treatment P1 were more preferred. Because it meets the SNI requirements for fried crackers, the water content of 11.57% in P3 is the best result. Keywords: Tofu dregs, crackers, physicochemistry, organoleptic, tilapia
Pengembangan Potensi Sagu sebagai Pangan Lokal dalam Upaya Mewujudkan Desa Mandiri Pangan di Desa Tuada, Kabupaten Halmahera Barat Albaar, Nurjanna; Hasbullah, Hasbullah; Rasulu, Hamidin; Fatmawati, Mila; Gunawan, Gunawan; Kamaluddin, Abdul Kadir; Fahri, Johan
Jurnal Pertanian Khairun Vol 4, No 2: (Desember 2025)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/jpk.v4i2.10739

Abstract

The development of sago as a local food resource in Tuada Village, West Halmahera Regency, aimed at realizing a self-sufficient food village based on local potential. The main activities include strengthening the capacity of the Marimoi MSMEs in managing sago processing businesses, which enables the community to improve their entrepreneurial skills and enhance the economic value of sago. Education on the application of Good Manufacturing Practices (GMP) was provided to ensure food quality and safety, allowing sago-based products to meet higher market standards. In addition, knowledge transfer on innovative processing techniques has been carried out to expand the variety of sago products, such as instant flour, sago-based macaroni, and sago egg snacks, which significantly increase added value and consumer appeal. The program also emphasizes strengthening community economic institutions through collaborative product marketing strategies and the utilization of digital technology, thereby expanding market reach and reinforcing the position of local products. The technologies applied include hard technologies, such as modern processing equipment, and soft technologies, including business management, packaging, and effective promotion strategies. Furthermore, feasibility studies on household-scale sago flour production and product diversification indicate positive outcomes from technical, financial, and socio-economic perspectives, providing a strong foundation for sustainable business development. Overall, the integration of these initiatives demonstrates that sago development not only contributes to local food security but also plays a significant role in improving community welfare and strengthening the village economy in a sustainable and independent manner.
Co-Authors Ahmed A Mansour, Nabel Angela Wulansari asep nurhikmat Erna Rusliana Muhamad Saleh Fahri, Johan Fardiana Yasim Fardiana Yasim Fatmawati, Mila Gunawan Gunawan Hamidin Rasulu Hasbullah Hasbullah Hi. Luth, Muhamad Sahman Husen, Janiah Ibrahim Rahmat Irwan Makarunggala Kamaluddin, Abdul Kadir Latulanit, Nabila Shellawaty Masuku, Mustamin Anwar Muhamad Sahman Hi. Luth Muhammad Aziz Mustafa, Ikrima M. Mustafa Nabila Shellawaty Latulanit Nancy Kiay, Nancy Nurul Ummu Habibah Rahayu, Weny Santi, Andi Syamsul Bahri Syamsul Bahri Weny Rahayu wulansari, angela Yasim, Fardiana