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All Journal Jurnal Pendidikan Teknologi Pertanian International Journal Of Science, Technology & Management (IJSTM) EduNaturalia: Jurnal Biologi dan Kependidikan Biologi Jurnal Teknologi dan Mutu Pangan Jurnal Pengabdian Masyarakat SAPANGAMBEI MANOKTOK HITEI
Hibatullah, Alnadia Yusriya
Universitas Padjadjaran
Aerospace Engineering Agriculture, Biological Sciences & Forestry Automotive Engineering 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 Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Industrial & Manufacturing Engineering Mechanical Engineering Nursing Social Sciences Transportation Other

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Uji Aktivitas Antibakteri Fraksi Polar Bunga Kecombrang (Etlingera elatior) serta Potensi Aplikasinya Pada Produk Daging dan Ikan Alnadia Yusriya Hibatullah; Tri Yuliana
Jurnal Pendidikan Teknologi Pertanian Vol 7, No 2 (2021): Agustus
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v7i2.18354

Abstract

Bunga kecombrang diekstrasi dan difraksinasi untuk diperoleh fraksi polarnya. Tujuan penelitian ini adalah menentukan konsentrasi terbaik dari fraksi polar bunga kecombrang untuk menghambat pertumbuhan bakteri E.coli dan S.aureus serta potensinya sebagai alternatif bahan pengawet alami pada produk daging dan ikan. Metode penelitian yang digunakan adalah analisis deskriptif dengan empat perlakuan konsentrasi (0%, 10%, 20% dan 30%) dan dilakukan secara triplo. Hasil penelitian menunjukkan bahwa fraksi polar memberikan aktivitas antibakteri terbaik pada konsentrasi 30% terhadap bakteri S. aureus dan E.coli dengan diameter daya hambat masing - masing 18,50 dan 14,96 mm. Fraksi polar bunga kecombrang dengan konsentrasi 30% memiliki potensi untuk menjadi pengawet alami bagi produk daging dan ikan untuk memperpanjang umur simpan produk daging dan ikan serta menjaga kualitasnya.
SOSIALISASI DAN PELATIHAN PEMBUATAN YOGHURT SEBAGAI TEKNOLOGI PANGAN RUMAHAN DAN KEMANDIRIAN EKONOMI BAGI IBU RUMAH TANGGA DI PERUMAHAN DOSEN UNHAS Hibatullah, Alnadia Yusriya; Wafaretta, Erona; Sakka, Deni Frans; Mamangkey, Jendri
Jurnal Pengabdian Masyarakat Sapangambei Manoktok Hitei Vol. 5 No. 2 (2025): Jurnal Pengabdian Masyarakat SAPANGAMBEI MANOKTOK HITEI
Publisher : Universitas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36985/aeg7jn76

Abstract

Pemanfaatan probiotik dalam produk pangan, khususnya yoghurt, semakin diminati karena manfaat kesehatannya yang signifikan, seperti modulasi mikrobiota usus dan peningkatan imunitas. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk memberikan edukasi dan pelatihan pembuatan yoghurt probiotik kepada Ibu-Ibu Majelis Taklim Al-Muhajirat di sekitar Masjid Al-Muhajirin. Metode kegiatan PKM ini meliputi tahapan persiapan, pelatihan dan evaluasi. Hasil kegiatan PKM ini memberikan informasi tambahan bagi Ibu-Ibu Majelis Taklim terutama pengetahuan dan proses pembuatan yoghurt. Hasil PkM menunjukkan bahwa kegiatan berhasil melibatkan partisipasi aktif dari Ibu - Ibu dengan latar belakang usia, pendidikan, dan pekerjaan. Hasil kuesioner pre-test sebelum mengikuti sosialisasi persentase pengetahuan dan keterampilan Ibu-Ibu Majelis Taklim 89%, setelah kegiatan PkM dilaksanakan pengetahuan dan keterampilan meningkat berdasarkan hasil post test (95%). Kegiatan pengabdian kepada masyarakat ini diharapkan dapat memberikan pengetahuan bagi Ibu-Ibu Majelis Taklim tentang potensi pengembangan produk yoghurt disekitar lingkungan tempat tinggal, serta menciptakan peluang usaha dan dapat menciptakan lapangan pekerjaan sampingan, sehingga dapat meningkatkan kesehatan, pendapatan dan berdampak pada kesejahteraan ekonomi keluarga
Ulasan Ilmiah: Hubungan Resiko Keamanan Pangan dan Kepercayaan Konsumen dalam Rantai Pasok Produk Susu: Relation between Food Safety Risk and Consumer Confidence in the Dairy Product Supply-A Review Hibatullah, Alnadia Yusriya; Asritafriha, Lillah; Hanifah, Syadza
Jurnal Teknologi dan Mutu Pangan Vol. 2 No. 1 (2023): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v2i1.3146

Abstract

In 2019 and 2020, the condition of the food safety system in Indonesia was still relatively low. This was showed by the rise in food safety incidents, one of which is in dairy products. The incidents that occurred had led to reduced consumer confidence in the quality and safety of dairy products, even though these products provide an important source of nutrition for growing children. The benefits of milk can be optimally obtained by maintaining food safety standards and ensuring that dairy products are tested as healthy for consumers. Therefore, this article aims to discuss the relation between food safety risk and consumer confidence in the dairy product supply chain as well as future perspectives that can be adopted by the industry to increase consumer confidence in the dairy product supply chain. This research paper investigates by literature review. The findings reveal that ensuring the safety of dairy products are the strategy to establish and maintain consumer trust. The consumer trust can be achieved when operators, distributors, and food vendors consistently deliver a safe product with relevant standards. To enhance consumer trust can be done by reforming and improving the quality assurance of products certified by authorized regulatory bodies and establishing traceability of the food supply chain. Emerging trends that are expected to revolutionize the food industry include transparency, sustainability, and health-oriented approaches, with blockchain technology being one of the promising solutions.
Trends and Knowledge Gaps In Fish-Based Fermented Foods: A Bibliometric Analysis From The Last Decade (2015-2024) Mamangkey, Jendri; Grovy Naibaho, Frans; Rosenta Purba, Ika; Yusriya Hibatullah, Alnadia; Aryanti Pada Soa, Christina
International Journal of Science, Technology & Management Vol. 6 No. 6 (2025): November 2025
Publisher : Publisher Cv. Inara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46729/ijstm.v6i6.1369

Abstract

Fish-based fermented foods are integral to traditional diets across Asia, Africa, and Europe, valued for both their nutritional role and cultural significance. Increasingly, they are also studied for potential functional properties such as probiotic activity and bioactive compounds, yet their global research landscape has not been systematically assessed. This study presents a bibliometric analysis of global research on fish-based fermented foods published between 2015 and 2024. Data were retrieved from the Scopus database and analyzed using the Bibliometrix R package and Biblioshiny interface. A total of 263 documents were identified across 145 sources, authored by 1,150 researchers. The field has shown rapid growth, with an annual publication increase of 27.01% and an average of 28.48 citations per article, indicating strong scholarly visibility. Most contributions originated from East and Southeast Asia, particularly China, South Korea, and Thailand, reflecting the cultural and culinary importance of fermented fish in these regions. Author productivity followed Lotka’s law, with a small group of core researchers driving sustained output. Keyword co-occurrence and thematic mapping revealed dominant clusters around fermented fish sauce, lactic acid bacteria, and microbial diversity, alongside emerging themes related to fatty acids and bacterial communities. Despite these advances, the analysis highlighted notable gaps, including limited international collaboration and underrepresentation of research from Africa and parts of South Asia. These findings suggest that while the field is expanding and diversifying, greater cross-regional engagement and methodological innovation are needed to fully explore the nutritional, functional, and socio-economic dimensions of fish-based fermented foods.
DIVERSITAS DAN METABOLISME MIKROBA SELAMA FERMENTASI KOMBUCHA: TINJAUAN LITERATUR Hibatullah, Alnadia Yusriya; Primadiaty, Nurul Nisa
EduNaturalia: Jurnal Biologi dan Kependidikan Biologi Vol 6, No 2 (2025)
Publisher : FKIP Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/edunaturalia.v6i2.100180

Abstract

Kombucha is a fermented beverage produced through the metabolic activities of a symbiotic culture of bacteria and yeast (SCOBY). It has attracted significant scientific and commercial interest due to its potential health-promoting properties, including its role in lowering cholesterol, blood pressure, and the risk of kidney damage, as well as improving immune system function. The growing demand for high-quality kombucha has highlighted the importance of understanding the microbiological aspects of its production. The fermentation process involves a complex interplay between acetic acid bacteria, various yeast species, and lactic acid bacteria, which contribute to the bioconversion of sucrose into ethanol, acetic acid, lactic acid, and other organic compounds. These metabolites are essential not only for the beverage’s sensory characteristics but also for its functional properties. Comprehensive knowledge of microbial diversity and their metabolic pathways is crucial for optimising fermentation conditions, enhancing product consistency, and minimising the risk of contamination. Moreover, the dynamic succession of microbial populations during fermentation affects the overall biochemical profile of the final product. This paper aims to review the dominant microorganisms involved in kombucha fermentation and analyse key biochemical changes during the fermentation process. Such insights are essential for process standardisation and the development of efficient, scalable production systems in the kombucha industry.
Co-Authors Aryanti Pada Soa, Christina Asritafriha, Lillah Frans Grovy Naibaho Hanifah, Syadza Jendri Mamangkey Primadiaty, Nurul Nisa Rosenta Purba, Ika Sakka, Deni Frans Tri Yuliana Wafaretta, Erona