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All Journal Guru Membangun PROCESSOR Jurnal Ilmiah Sistem Informasi, Teknologi Informasi dan Sistem Komputer METHOMIKA: Jurnal Manajemen Informatika & Komputerisasi Akuntansi Jurnal Sisfokom (Sistem Informasi dan Komputer) Jurnal Agritechno Proximal: Jurnal Penelitian Matematika dan Pendidikan Matematika Madaniya Abdimas Singkerru Jurnal Abdimas Bina Bangsa Journal Software, Hardware and Information Technology Oryza : Jurnal Pendidikan Biologi Kognitif: Jurnal Riset HOTS Pendidikan Matematika Jurnal Altifani Penelitian dan Pengabdian kepada Masyarakat Abdimas Langkanae Wanatani Jurnal Mosfet Jurnal Pengabdian Pada Masyarakat METHABDI Intisari: Jurnal Inovasi Pengabdian Masyarakat Jurnal Ilmu Pengetahuan dan Teknologi Bagi Masyarakat
Hamdani, Ibnu Mansyur
Akademi Komunitas Industri Manufaktur Bantaeng
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Journal : Jurnal Agritechno

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ANALISIS KIMIA KONSENTRAT IKAN GABUS (Ophiocepahlus striatus) DALAM KAPSUL PADA BEBERAPA KONDISI PENYIMPANAN Julyaningsih, A. Hermina; Bakar Tawali, Abu; Mansyur Hamdani, Ibnu
Jurnal Agritechno Jurnal Agritechno Vol. 16, Nomor 2, Oktober 2023
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v16i2.1056

Abstract

Fish protein concentrate is one of the methods used in the preparation of fish for human consumption, where protein is the main and most important element. Snakehead fish has a high protein content, specifically albumin protein, which is beneficial for the human body, especially in the wound healing process. The albumin protein concentrate in snakehead fish contains high levels of soluble protein (albumin) with the lowest fat content. Treatment using 0.1 M HCl solvent with heating at temperatures of 50-60°C resulted in an albumin content of 20.80% and a fat content of 1.78%. Albumin is soluble in water, so environmental conditions, particularly temperature, will affect the albumin content in snakehead fish concentrate capsules. In addition, the naturally occurring unsaturated fat content in snakehead fish meat undergoes chemical structural changes under various temperature conditions during storage. Therefore, this research was conducted to analyze the effect of temperature changes during storage on the chemical quality of the snakehead fish concentrate in capsules, including water content, ash content, albumin content, and TBA (thiobarbituric acid) value. The results of the study showed no significant changes in ash content, water content, and albumin content during storage at 28°C, 43°C, or 53°C. However, the TBA value increased, reaching its peak in the second week of storage at 28°C, the third week at 43°C, and the sixth week at 53°C. This indicates that the duration and storage temperature can affect the chemical quality of the snakehead fish concentrate in capsules.
PENENTUAN UMUR SIMPAN METODE ACCELERATED SHELF-LIFE TESTING (ASLT) PADA KOSENTRAT IKA GABUS (Ophiocepahlus striatus) DALAM KAPSUL Julyaningsih, Andi Hermina; Mansyur Hamdani, Ibnu; Bakar Tawali, Abu
Jurnal Agritechno Jurnal Agritechno Vol. 17, Nomor 1, April 2024
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v17i1.1303

Abstract

Concentrated albumin from snakehead fish can be made into a powder form and then packed in capsules which can be as a food supplement for the human body. Concentrated albumin in capsule is considered more efficient and economical to fulfill the body's need for albumin mainly for people suffering from degenerative disease. Determination of the shelf life of the product in addition to a guarantee the safety food product for consumers can also help producers and distributors to distribute their products. Determination of the shelf life can be a reference to the manufacturer or distributor when a product should be circulated and withdrawn from the market. Methods in determining the shelf life of the snakefish concentrate in capsule is using the Arrhenius equation. Products were stored in three different temperature, The ambient temperature (28 0C) and two extreme temperatures (43 0C and 530C). The parameters were the total microbial, TBA value, albumin, moisture content, ash content and organoleptic includes appereance and texture. Experimental design was a complete randomized design (CRD) with one factor is temperature. Based on the chemical analysis which was TBA as the key parameter, the shelf life of snakehead fish concentrate in capsule was 217 days or 7 months, while from the physical analysis (organoleptic) that appearance as a key parameter, the shelf life of the snakehead fish concentrate in a capsule was 367.6 days or 12.3 months.
PENENTUAN ASPEK UTAMA DALAM MENDESAIN KEMASAN TABARO DANGE KHAS LUWU MENGGUNAKAN Julyaningsih, Andi Hermina; Hamdani, Ibnu Mansyur; Rismawati
Jurnal Agritechno Jurnal Agritechno Vol. 18, Nomor 1, April 2025
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.vi.1751

Abstract

Dange is a traditional food from Luwu that is commonly consumed by the local community as a complementary dish, often served with kapurung, pacco’, or lawak. Made from sago, dange can serve as a rice substitute, providing a satisfying meal due to the high starch content in sago. Additionally, dange can be a suitable option for a low-glycemic diet, given its low glycemic index, which offers health benefits compared to rice. Despite its benefits, dange is not highly popular in the market. This is influenced by several factors, one of which is the packaging used for dange. Cooked and cooled dange is typically packaged in small, thin plastic bags that are unappealing both in appearance and hygiene. Therefore, this study was conducted to propose an alternative packaging design for dange, with the expectation that improved packaging can enhance its market appeal. Several important aspects need to be considered when designing food packaging, including visual appeal, safety/protective capability, product pricing, environmental friendliness, and ease of use. The dominance of these aspects may vary depending on consumer needs and purchasing power, available capital, the primary purpose of the packaging, and the type of product being packaged. Thus, it is necessary to determine the most critical aspect to focus on in designing packaging that better meets the target requirements. One method that can be used to determine this key aspect is the Analytical Hierarchy Process (AHP). This method allows for more objective decision-making by utilizing the Expert Choice software to analyze and score the evaluations provided by expert respondents. Subsequently, the key aspect identified through the AHP method will be compared with survei data collected from 100 respondents/consumers of tabaro dange products. The AHP results indicate that the safety and protective capability of packaging are the primary aspects to consider in designing packaging for the Luwu specialty tabaro dange, with an inconsistency value of 0.08. This finding aligns with survei data from consumers, where 69% identified product quality as the main factor influencing their purchasing decisions. Notably, product quality is heavily influenced by the safety and protective properties of its packaging
Co-Authors A. Hermina Julyaningsih Abdul Rahim Ahmad Fajri Alwa Herman Amri, Ariani Andi Karman Andi Karman Andi Karman, Andi Arminas, Arminas Bakar Tawali, Abu Bin Akkas, Anrian Bungati Bungati Bustamin, Syamsumar Fathul Muin Fathul Muin Fitr Fitri Hadi, Abri Hamdani, Ulfah Zakiyah Hamdani, Ulfah Zakiyah Hasria Alang Hasria Alang Hastuti Hastuti Hastuti Hastuti Hastuti Hastuti Irmayani Irmayani Julyaningsih, A.Hermina Lina, Ismi Rizqa Mas'ati Mas'ati Mukarramah, Siti Khaeratul Muslihi, Muhammad Takdir Nurhidayat Nurhidayat Nurhidayat Nurhidayat Nurul Fuady Adhalia H Pratama, Aditya Putra Rahman, Andi Nur Faidah Rifaldy Atlant Tungga Rismawati Shofianah, Nur Syahadi, Adi Syaiful Anam Syamsumar Bustamin Syamsuri Syamsuri Thitin Binalopa Ulfah Zakiyah Hamdani Wahyuni Ekasasmita Windarsari, Wiwin Reski Yanti, Rosmalah Yusal, Muh Sri