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All Journal Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Journal of Tropical AgriFood Jurnal Abadimas Gorontalo JAGO TOLIS : Jurnal Agrokompleks Tolis JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Charm Sains : Jurnal Pendidikan Fisika
Michael Alexander Hutabarat
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VAPOR HEAT TREATMENT AND ITS EFFECT ON MELON (Cucumis melo L.) QUALITIES DURING STORAGE Michael Alexander Hutabarat; Rokhani Hasbullah; Mohamad Solahudin
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 8, No 2 (2019): Juni
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1949.597 KB) | DOI: 10.23960/jtep-l.v8i2.65-75

Abstract

Melon is very popular among Indonesians because of its sweet taste and rich in nutrients and also very potential as export comodities. Every export comodities including melon need proper handlings of quarantine to disinfestation pests / diseases. One of quarantine technique which is appliable for melon is vapor heat treatment (VHT). Aims of this research are to make a simulation of heat distribution during VHT process inside melons, to observe VHT technique effects on melon qualities during storage, and to determine the optimum time of VHT process for melon. Finite difference method is used in designing the simulation using Visual Basic 6.0. To observe melon qualities, this research used complete randomized design (CRD) with 4 level of treatment based on VHT process duration which was 10 minutes, 20 minutes, 30 minutes and control every 4 days for 24 days. The result showed that finite difference method can be used for simulating heat distribution inside melon during VHT with coefficient determination (R2) value of 0.9903. Beside that, the result also showed that there were no signifficant difference between each treatments. Based on these results, VHT with 46.5oC temperature and 10 minutes duration time   considered as the best treatment.
PENINGKATAN PENGETAHUAN PENGGUNAAN BAHAN TAMBAHAN PANGAN NON-NUTRITIVE SWEETENERS PADA SISWA SMPN 24 BALIKPAPAN Arista, Yuvita Lira Vesti; Hutabarat, Michael Alexander; Ciciolini Sidabutar, Elizabeth Desfelia; Kumalaningrum, Amalia Nur
Jurnal Abdimas Gorontalo (JAG) Vol 7 No 2 (2024): Jurnal Abdimas Gorontalo (JAG), November 2024
Publisher : UPPM Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30869/jag.v7i2.1423

Abstract

Students often tend to consume snacks or street food without understanding the ingredients contained in the products they eat and are less selective in choosing healthy food options. This behavior can have negative consequences if the consumed products contain food additives (Bahan Tambahan Pangan, BTP) that are prohibited by regulations or exceed the permissible limits. Therefore, this community service activity aimed to enhance the knowledge of students at SMPN 24 Balikpapan regarding the use of non-nutritive sweeteners (NNS) as a type of BTP in food products, including their regulatory limits and the potential health impacts of excessive consumption. The activities consisted of field observation, socialization, mentoring, and evaluation. The socialization phase included material presentations, discussions, and the identification of food products containing NNS. Mentoring sessions introduced the types of NNS, guided the identification of products, and simulated their usage in compliance with regulatory limits. The success of the activity was evaluated through a multiple-choice test with a minimum passing grade of 60. Evaluation results indicated that the average score of the 40 participants was 76.5, and the program was considered successful, as all participants managed to complete the evaluation with a minimum score of 60. This initiative successfully enhanced students' understanding of the appropriate use of NNS in food products and raised awareness about the importance of choosing safe and healthy foods.
PENINGKATAN PENGETAHUAN PENGGUNAAN BERBAGAI BAHAN TAMBAHAN PANGAN PADA SISWA SMKN 4 BALIKPAPAN Hutabarat, Michael Alexander; Arista, Yuvita Lira Vesti; Kumalaningrum, Amalia Nur; Manihuruk, Hendrik Vicarlo Saragih; Batubara, Yongki Christandi
Jurnal Abdimas Gorontalo (JAG) Vol 7 No 2 (2024): Jurnal Abdimas Gorontalo (JAG), November 2024
Publisher : UPPM Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30869/jag.v7i2.1424

Abstract

The use of Food Additives (BTP) has become increasingly common in food products, especially school snacks. This is a big challenge, where school students need to be educated about Food Additives in the food or drinks they consume, including the types that are allowed and prohibited. Students of SMKN 4 Balikpapan have often consumed snacks containing Food Additives without realizing it. Through this community service program, it is hoped that students' knowledge about Food Additives through socialization and mentoring can increase. This activity includes socialization, interactive discussions, and pre-test and post-test evaluations to measure the effectiveness of the program. It is hoped that after receiving this socialization, students' awareness will increase and can create healthy consumption habit among students.
OPTIMASI MUTU JERUK SIAM GARUT DENGAN MENGGUNAKAN ETEPHON DAN SUHU YANG BERBEDA SELAMA PENYIMPANAN: Optimization of Garut Siam Orange Quality Using Different Ethephon and Temperatures During Storage Vesti Arista, Yuvita Lira; Hutabarat, Michael Alexander; Anita Khairunnisa; Joana Paula Gerabella da Costa Moniz
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 6 No. 02 (2024): Jurnal Teknologi Pangan dan Ilmu Pertanian (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/jipang.v6i02.5001

Abstract

Jeruk Siam Garut merupakan salah satu komoditas hortikultura unggulan yang memiliki cita rasa khas dan kandungan gizi tinggi. Namun, kulit buah yang tetap hijau saat matang menurunkan daya tarik gacor777 konsumen. Penelitian ini bertujuan untuk mengoptimalkan mutu jeruk Siam Garut melalui aplikasi ethephon dan suhu penyimpanan yang berbeda selama proses degreening. Penelitian menggunakan Rancangan Acak Lengkap dengan dua faktor, yaitu suhu penyimpanan (15°C, 20°C, 25°C, dan 30°C) serta konsentrasi ethephon (0 ppm, 115 ppm, 230 ppm, 345 ppm, dan 460 ppm). Parameter yang diamati mencakup, susut bobot, kekerasan buah, kadar vitamin C, dan total padatan terlarut (TPT). Hasil penelitian menunjukkan bahwa suhu penyimpanan berpengaruh signifikan terhadap semua parameter. Kombinasi ethephon 230 ppm dengan suhu penyimpanan 15°C memberikan hasil terbaik dalam mempertahankan kualitas jeruk Siam Garut dengan susut bobot yang lebih rendah, kekerasan yang optimal, serta kandungan vitamin C dan TPT yang lebih terjaga hingga penyimpanan hari ke-33. Hasil penelitian ini memberikan rekomendasi bagi petani dan industri pascapanen dalam meningkatkan daya saing jeruk Siam Garut di pasar domestik dan internasional.
PELATIHAN PEMBUATAN KEJU MOZARELLA BERBASIS SUSU KAMBING ETAWA DI DESA WISATA GOMBENGSARI-BANYUWANGI Arista, Yuvita Lira Vesti; Chastelyna, Agnes Juniarti; Nofiyanti, Sri Handayani; da Costa Moniz, Joana Paula Gerabella; Hutabarat, Michael Alexander
Jurnal Abdimas Gorontalo (JAG) Vol 8 No 1 (2025): Jurnal Abdimas Gorontalo (JAG), Mei 2025
Publisher : UPPM Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30869/jag.v8i1.1461

Abstract

Desa wisata Gombengsari Kecamatan Kalipuro Kabupaten Banyuwangi merupakan salah satu daerah yang banyak menghasilkan komoditi hasil pertanian, perkebunan, ataupun peternakan dengan kualitas dan kuantitas yang tinggi. Salah satu komoditi hasil peternakan unggulan di Desa Wisata Gombengsari adalah susu kambing etawa. Susu kambing etawa yang diproduksi di daerah tersebut belum diolah menjadi produk dan hanya dijual ke pedangang pengepul dengan harga yang relative rendah. Guna meningkatkan nilai jual susu kambing etawa peternak yang ada di wilayah Gombengsari perlu dilakukan upaya pengolahan dan diversifikasi produk salah satunya dengan mengolahnya menjadi keju Mozzarella yang diolah dengan metode pengasaman (penambahan asam sitrat). Pelatihan pengolahan keju Mozzarella di Desa Wisata Gombengsari mendapat respon positif dari mitra yang merupakan produsen susu kambing sekaligus POKDARWIS (Kelompok Sadar Wisata) yang ada di area tersebut. Pelatihan pembuatan keju diharapkan dapat dapat membantu dalam diversifikasi produk. Dengan tersedianya produk keju mozarella di Rumah Digital Desa Gombengsari diharapkan juga mampu menarik wisata baik dari mancanegara maupun dalam negeri.
ADSORPSI LOGAM BERAT OLEH KARBON AKTIF BAMBU SCHIZOSTACHYUM DI AIR TANAH BALIKPAPAN Samosir, Harrys; Michael Alexander Hutabarat; Devina Sanchia Samosir
Charm Sains: Jurnal Pendidikan Fisika Vol 6 No 2 (2025): JUNI
Publisher : Program Studi Pendidikan Fisika Jurusan Fisika Fakultas Matematika, Ilmu Pengetahuan Alam, dan Kebumian (FMIPAK), Universitas Negeri Manado

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53682/charmsains.v6i2.477

Abstract

Water pollution caused by industrial activities, particularly by heavy metals and non-biodegradable dyes, has become an increasingly serious issue. Adsorption using activated carbon is an effective, economical, and simple solution. Local bamboo such as Schizostachyum sp. from Balikpapan holds potential as a sustainable and low-cost raw material for activated carbon. This study examines the optimal production parameters by analyzing the material properties and adsorption performance. The methods used include the carbonization and activation of Schizostachyum sp. bamboo, crystal structure characterization using X-ray Diffraction (XRD), surface morphology analysis using Scanning Electron Microscopy (SEM), and the evaluation of heavy metal adsorption efficiency using Atomic Absorption Spectroscopy (AAS). The results showed a very high adsorption efficiency, with lead and cadmium removal exceeding 97%, demonstrating its potential as a non-toxic adsorbent.
Pengaruh Jenis Kemasan dan Suhu Penyimpanan Terhadap Kualitas Mutu Organoleptik dan Fisik Buah Salak Pondoh Hutabarat, Michael Alexander; Mohwadati, Adisti Rofiah; Nainggolan, Eris Pransiscah; Lumbantobing, Febrina Natasya; Avanza, Mona Ridha; Bachtiar, Nova; Ananda, Rahmatia
JAGO TOLIS : Jurnal Agrokompleks Tolis Vol 5 No 3 (2025): September
Publisher : Universitas Madako Tolitoli

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56630/jago.v5i3.1037

Abstract

Penelitian ini bertujuan mengkaji pengaruh jenis kemasan (PP, PE, dan vakum) dan suhu penyimpanan (suhu ruang dan suhu rendah) terhadap mutu salak pondoh potong (Salacca edulis Reinw). Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktor suhu dan dua kali pengulangan (duplo) pada setiap perlakuan. Analisis data dilakukan secara deskriptif, sedangkan penentuan masa simpan menggunakan metode Extend Storage Study (ESS). Uji organoleptik dilakukan dengan uji hedonik oleh 15 panelis semi-terlatih terhadap parameter warna, rasa, aroma, dan tekstur selama penyimpanan 0–3 hari. Uji fisik meliputi pengukuran kecerahan warna (L*), kadar gula (°Brix), dan susut bobot. Hasil menunjukkan bahwa kombinasi kemasan vakum dan suhu rendah paling efektif dalam mempertahankan mutu organoleptik dan fisik, serta memperpanjang masa simpan salak pondoh potong dibandingkan perlakuan lainnya.
Pengaruh Perbedaan Kemasan dan Suhu Penyimpanan Terhadap Laju Kematangan Pisang Mauli (Musa Acuminata) Hutabarat, Michael Alexander; Jannah, Raudhatul; Bembor, Maria Sintya Oktaviani; Herlina, Farrah Widy
JAGO TOLIS : Jurnal Agrokompleks Tolis Vol 6 No 1 (2026): Oktober 2025 - Januari 2026
Publisher : Universitas Madako Tolitoli

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56630/jago.v6i1.1038

Abstract

Pisang Mauli (Musa Acuminata) merupakan salah satu varietas lokal unggulan asal Kalimantan Selatan yang banyak dikonsumsi dalam keadaan segar. Namun, seperti buah tropis lainnya, pisang ini memiliki umur simpan yang singkat akibat proses respirasi dan transpirasi yang cepat. Penelitian ini bertujuan untuk mengetahui pengaruh jenis kemasan dan suhu penyimpanan terhadap laju kematangan pisang Mauli selama tiga hari penyimpanan. Penelitian dilakukan menggunakan Rancangan Acak Kelompok (RAK) faktorial dengan dua faktor yaitu jenis kemasan (PP, PE, vakum, dan kontrol) dan suhu penyimpanan (ruang dan chiller). Parameter yang diamati meliputi perubahan bobot, uji organoleptik warna, aroma, dan tekstur yang dinilai oleh 15 panelis. Hasil menunjukkan bahwa memperpanjang umur simpan pisang Mauli secara optimal terdapat pada penggunaan kemasan vacuum dan penyimpanan pada suhu chiller (±13–15 °C). Kombinasi ini paling efektif dalam menjaga kualitas warna, tekstur, dan aroma pisang, serta menghambat perubahan fisiologis yang menyebabkan kematangan. Penelitian ini dilaksanakan pada bulan Mei dan dilakukan di Laboratorium Terpadu 2, Laboratorium Pengolahan Pangan, Institut Teknologi Kalimantan.
Development and nutritional evaluation of crackers fortified with yellowstripe scad (Selaroides leptolepis) whole powder as a functional food for stunting prevention Arista, Yuvita Lira Vesti; Noviyanti, Sri Handayani; Hutabarat, Michael Alexander; Mutamimah, Dewi; Moniz, Joana Paula Gerabella Da Cozta
Journal of Tropical AgriFood Vol 8 (2026): Special Issue 1, The 3rd International Conference on Food Technology and Nutrition (IC
Publisher : Department of Agricultural Products Technology, Mulawarman University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.8.5.2026.26727.77-86

Abstract

Yellowstripe Scad (Selaroides leptolepis) has potential as a fortificant to enhance the nutritional quality of crackers. The incorporation of yellowstripe scad whole fish powder not only improves the nutrient content but also reduces processing waste. Fish-based crackers can serve as dietary food products, nutrient-dense snack alternatives, and supplementary foods to support stunting prevention. This study aimed to evaluate the nutritional composition (moisture, lipid, dietary fiber, protein, and ash content) and physical quality (texture) of fish crackers. The experiment was designed using a Completely Randomized Design with a single factor, namely, the addition of yellowstripe scad whole powder (SFF) at six levels: 0, 3, 6, 9, 12, and 15%. The data obtained were analyzed using Analysis of Variance, followed by Duncan’s Multiple Range Test to determine significant differences. The results revealed that the addition of yellow stripe scad whole powder significantly affected (p<0.05) the physicochemical properties of the yellow stripe scad crackers. Crackers with 15% yellowstripe scad whole powder exhibited the highest protein, lipid, and ash contents of 18.5, 8.97, and 8.97%, respectively. Meanwhile, the addition of 3% yellowstripe scad whole powder produced crackers with the most desirable moisture content, dietary fiber, and texture characteristics of 3.59%, 3.87%, and 1,101 N/cm², respectively.
Co-Authors Agnes Juniarti Chastelyna, Agnes Juniarti Ananda, Rahmatia Anita Khairunnisa Avanza, Mona Ridha Bachtiar, Nova Bembor, Maria Sintya Oktaviani Ciciolini Sidabutar, Elizabeth Desfelia da Costa Moniz, Joana Paula Gerabella Devina Sanchia Samosir Dewi Mutamimah Febrina S.L. Lumbantobing Hendrik Vicarlo Saragih Herlina, Farrah Widy Joana Paula Gerabella da Costa Moniz Kumalaningrum, Amalia Nur Mohamad Solahudin Mohwadati, Adisti Rofiah Moniz, Joana Paula Gerabella Da Cozta Nainggolan, Eris Pransiscah Nofiyanti, Sri Handayani Noviyanti, Sri Handayani Raudhatul Jannah Rokhani Hasbullah Samosir, Harrys Vesti Arista, Yuvita Lira Yongki Christandi Batubara Yuvita Lira Vesti Arista