Article Per Year (5 Year)
p-Index From 2021 - 2026
4.355
P-Index
This Author published in this journals
All Journal Reaktor Eksergi: Chemical Engineering Journal World Chemical Engineering Journal KOVALEN: Jurnal Riset Kimia Konversi Jurnal Dinamika Pengabdian (JDP) Journal Of Chemical Process Engineering (JCPE) Jurnal Rekayasa Proses TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian AL-ULUM: JURNAL SAINS DAN TEKNOLOGI Jurnal Abdi Insani ILTEK : Jurnal Teknologi Jurnal Teknik Industri Terintegrasi (JUTIN) International Journal of Environmental, Sustainability, and Social Science International Journal of Hydrological and Environmental for Sustainability Journal of Scientech Research and Development ILTEK : Jurnal Teknologi Journal Of Chemical Process Engineering Jurnal Rekayasa Proses Jurnal Sains dan Teknologi Pangan
Andi Aladin
Universitas Muslim Indonesia
Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities 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 Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Mechanical Engineering Social Sciences

Published : 44 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 44 Documents
Search

 1   2   3   4   5 
Organoleptic Observations of the Preservation of Mackerel Fish using Liquid Smoke from Coconut Shells Pyrolysis Aladin, Andi; Yani, Setyawati; Syarif, Takdir; Modding, Basri; Wiyani, Lastri
World Chemical Engineering Journal VOLUME 6 NO. 1 JUNE 2022
Publisher : Chemical Engineering Department, Engineering Faculty, Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62870/wcej.v6i1.15914

Abstract

 Liquid smoke is a by-product of a pyrolysis process of coconut shells to produce coconut shell charcoal. The liquid can be used as an alternative fish preservative. Traditionally, the fish preservation is conducted by direct smoking of the fish on a coal or biomass burning. However, due to the presence of benzopyrene compounds in the direct smoking process, the smoked fish produced may pose a health risk as benzopyrine is carcinogenic. In this research, a free benzopyrene liquid smoke obtained from the pyrolysis of coconut shells which is called grade 1 liquid smoke  is used for mackerel fish preservative. The aim of this research is to evaluate the effect of soaking time to the quality of preserved mackarel fish using organoleptic approaches. Five (5) pair of fresh mackerel fishes were cleaned and placed in a  soaking container. There was also one (1) pair of mackerel used as a control. Approximately  3L of 3% (wt.) solution of liquid smoke from coconut shell pyrolysis was poured into the soaking container  until the fishes were perfectly soaked. The fishes were soaked for 3, 5, 10, 15 and 20 minutes, respectively, and then they were stored at room temperature for observation. The control fish was stored in a container in room temperature without the addition of liquid smoke . Organoleptic observations, namely aroma, color and texture were carried out for soaked and control fishes in the first and 48th  hours of the storage time. From the research, it was found that the optimum soaking time of mackerel fishes was 5 minutes. At this optimum soaking time, the organoleptic properties including aroma, color and texture  of preserved fishes  at the first hour of the storage showed only one level  lower quality than a fresh fish. Furthermore, at 48th hours of the storage time, the preserved fishes showed a better performance of organoleptic characteristics (scale >4 ) compared to the control fish (scale @2).
Penentuan rasio optimum campuran CPO: batubara dalam desulfurisasi dan deashing secara flotasi sistem kontinyu Andi Aladin
Jurnal Rekayasa Proses Vol 3 No 2 (2009): Volume 3, Number 2, 2009
Publisher : Jurnal Rekayasa Proses

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jrekpros.567

Abstract

The problem related to the utilisation of Indonesian coal is the high sulphur and ash contents of the coal which may defect the combustor units and pollute the environment. Flotation is one of the methods to reduce the inorganic sulphur and ash in coal. Research on desulphurisation and deashing of coal from Mallawa (Sulawesi) was performed in a continuous flotation column. Variables which give maximum desulphurisation were studied and covered in this article, e.g. mixing ratio of crude palm oil (CPO) surfactant to coal. It was found that optimum mixing ratio of CPO to coal was 1:4, based on optimum conditions previously determined, i.e. resident time of 60 minutes, air flow rate of 1.22 l/min, pH 6.5 and coal particle size of 169 m. In these optimum conditions, the sulphur content was reduced from 3.3% to 0.93% or 72% sulphur recovery, while the ash content was reduced from 11.25% to 9.75%, the calorific value was maintained at 6000 kcal/kg. The desulphurised and deashed coal meets the specification criteria of the industrial fuel.
Penentuan Waktu Optimum Pirolisis Limbah Biomassa Serbuk Gergaji Batang Kelapa Menggunakan Gas Inert Argon Syarif, Takdir; Aladin, Andi; Modding, Basri; Rahmatullah, Resky Alqadri; Mustafa, Nurul Makka
Journal of Chemical Process Engineering Vol. 8 No. 1 (2023): Journal of Chemical Process Engineering
Publisher : Fakultas Teknologi Industri - Universitas Muslim Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33536/jcpe.v8i1.759

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh gas inert argon dan variasi waktu pirolisis terhadap kualitas charcoal hasil pirolisis limbah serbuk gergaji batang kelapa. Penelitian ini dijalankan dalam suatu rektor pirolisis yang beroperasi pada suhu 400 oC, laju gas inert sebesar 2 liter/menit dengan variasi waktu 60, 90, 120, 150, 180 menit. Dari hasil penelitian diperoleh produk berupa charcoal dan asap cair. Pirolisis dengan menggunakan gas inert memiliki nilai kalor 7229 kcal/kg. Sedangkan perlakuan tanpa gas inert memiliki nilai kalor 7050 Kcal/kg. Hal ini telah memenuhi SNI 1683-2021 Tentang Arang Kayu yaitu minimal sebesar 6500 Kkal/kg. Waktu optimum yang diperoleh adalah 150 menit dengan karakteristik charcoal: (1) volatile matter sebesar 16,85%wt, (2) moisture 2,47%wt, (3) ash content 4,11%wt, dan (4) nilai fixed carbon 76,57%wt.
Laju penurunan kualitas virgin coconut oil (vco) dalam wadah botol kaca bening dengan metode Accelerated Shelf Life Testing (ASLT) Fitrian, Nurul; Aladin, Andi; Kalsum, Ummu
Jurnal Teknik Industri Terintegrasi (JUTIN) Vol. 8 No. 1 (2025): January
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jutin.v8i1.41594

Abstract

Indonesia is a tropical country, has a wealth of coconut trees spread throughout its territory, from Sumatra to Papua. This country is the largest coconut producer in the world and is the main supplier of coconut commodities in the global market. This condition opens up great opportunities to develop coconuts into various useful products. One of the popular coconut products is coconut oil or Virgin Coconut Oil (VCO). The purpose of this study was the effect of VCO storage time in an open glass bottle container at a temperature of 40°C on the quality parameters of peroxide number and turbidity. The results of the study showed an increase in the value of VCO both in peroxide number and Turbidity every week for seven weeks of storage in an open glass bottle container at a temperature of 40°C. Where the shelf life based on the peroxide number is 42 days and for the Turbidity shelf life 46 days. This increase indicates a physical change in VCO due to interaction with environmental conditions such as temperature, light, humidity and oxygen exposure, which affect VCO. The effect of time (t, days) of VCO storage in open glass bottles on the quality parameters of the peroxide number (Bp, meq / Kg) and turbidity (TB, NTU) can be seen in the exponential equation. The equation for Bp = 1.0536. Exp [ 0.0249 . t ], while the equation for Tb = 1.0247. Exp [ 0.0347. t ] . Based on the analysis of the shelf life of VCO, it was found that the peroxide number and turbidity values tend to increase with increasing storage time.
MANAJEMEN PRODUKSI DAN PEMASARAN PRODUK TAHU KURING PADA HOME INDUSTRY TAHU KURING MAKASSAR Aladin, Andi; Modding, Basri; Syarief, Takdir; Wiyani, Lastri
Jurnal Dinamika Pengabdian Vol. 6 No. 1 (2020): JURNAL DINAMIKA PENGABDIAN VOL. 6 NO. 1 OKTOBER 2020
Publisher : Departemen Budidaya Pertanian Fakultas Pertanian UNHAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jdp.v6i1.11519

Abstract

Kuring tofu factory in Makassar / Gowa (South Sulawesi Province) is one of the home industries producing tofu from soybean raw materials that has been pioneered since 2017. The form of the curing tofu business is still very simple, the tofu production process is still simple, not yet regulated according to ideal needs. Likewise, special clothing equipment for production and packaging employees is not standard. The marketing system is still simple, market reach is still limited. In service activities by the UMI Makassar lecturer team funded by DRPM RISTEK-BRIN on the PKM (Community Partnership Program) scheme aims to help develop partners in the Makassar Kuring tofu factory business group to be more economically independent, improve their thinking and innovation skills. Service activities undertaken are to help deal with two main priority issues, namely: (1) Production Problems, which are related to production methods based on hygienic principles of the product, including production space management; (2) Marketing management issues. From the results of these service activities, increased partner empowerment, in this case increased production system arrangements, increased marketing reach, and finally increased turnover from sales of tofu preservative products from three million rupiahs per day to four point five million rupiahs per day (increased to 50%).   Keywords: Kuring tofu, production, marketing management, increased turnover.   ABSTRAK. Pabrik “Tahu Kuring” di Makassar/Gowa (Sulawesi Selatan) merupakan salah satu home industry yang meproduksi tahu dari bahan baku kedelai yang dirintis sejak tahun 2017. Bentuk usaha tahu kuring ini masih sangat sederhana, proses produksi tahu masih sederhana, belum tertata sesuai kebutuhan ideal. Begitu pula perlengkapan pakaian khusus untuk karyawan produksi dan pengemasan belum standar. Sistem pemasaran masih sederhana, jangkauan pasar masih terbatas. Dalam kegiatan pengabdian oleh tim dosen UMI Makassar yang dibiayai oleh DRPM RISTEK-BRIN pada skema PKM (Program Kemitraan Masyarakat) bertujuan membantu mengembangkan Mitra kelompok usaha pabrik tahu kuring Makassar untuk dapat lebih mandiri secara ekonomi, meningkatkan skill ketrampilan berfikir dan berinovasi. Aktifitas pengabdian yang dilakukan adalah membantu dalam penanganan dua permalahan prioritas utama yaitu: (1) Permasalahan produksi, yaitu yang berhubungan metode berpoduksi berdasarkan prinsip-prinsip higienitas produk, termasuk penataan ruang produksi; (2) Permasalahan manajemen pemasaran. Dari hasil kegiatan pengabdian ini berdampak pada adanya peningkatan keberdayaan mitra, dalam hal ini adanya peningkatan penataan system produksi, peningkatan jangkauan pemasaran, dan pada akhirnya peningkatan omzet dari hasil penjualan produk tahu kuring dari tiga juta rupiah perhari menjadi empat koma lima juta rupiah perhari (meningkat menjadi 50%).     Kata kunci: Tahu kuring, produksi, manajemen pemasaran, kenaikan omzet.
Sifat fisik dan kimia mayones dari virgin coconut oil dan air kelapa Wiyani, Lastri; Rasyid, Rismawati; Nurjannah, N; Aladin, Andi; Nirma; Nurhalifa

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i1.5993

Abstract

Mayonnaise is a form of emulsion that is widely used in food products, for example salads, meatballs, sausages, etc. Mayonnaise can be made by mixing vegetable oil and water with the addition of other components such as egg yolks, sugar, salt, mustard, lime and pepper. The addition of these ingredients will affect the characteristics of the mayonnaise produced. This research aims to determine the best concentration of sugar and mustard in mayonnaise from Virgin Coconut Oil and coconut water in terms of their physical and chemical propeties. Mayonnaise is made by mixing VCO and coconut water, xanthan gum, salt, lime, sugar and mustard. All ingredients were mixed using an ultra turrax tool at a speed of 15000 rpm for 4 minutes to form an emulsion. Variations were made regarding the addition of sugar (0%, 1%, 2%, 3%) and the addition of mustard (0.5%, 1%, 1.5%, 2% and 2.5%). The mayonnaise formed was analyzed for physical and chemical properties. The resulting mayonnaise is stable. The addition of sugar and mustard to mayonnaise will increase viscosity and pH but has no effect on stability and water content. Mayonnaise made with the addition of 3% sugar and 0.5% mustard has a carbohydrate content of 2.51%, a total plate count of 1.8×102 colonies/g in accordance with Indonesian National Standard (SNI) 01-4473-1998. However, the protein content (0.17%) and fat (43.19%) are lower than SNI, while the water content (53.34%) in mayonnaise is higher than SNI.
Sifat fisik dan kimia mayones dari virgin coconut oil dan air kelapa: Physical and chemical properties of mayonnaise from virgin coconut oil dan coconut water Wiyani, Lastri; Rasyid, Rismawati; Nurjannah, N; Aladin, Andi; Nirma; Nurhalifa
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 1 (2025)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i1.5993

Abstract

Mayonnaise is a form of emulsion that is widely used in food products, for example salads, meatballs, sausages, etc. Mayonnaise can be made by mixing vegetable oil and water with the addition of other components such as egg yolks, sugar, salt, mustard, lime and pepper. The addition of these ingredients will affect the characteristics of the mayonnaise produced. This research aims to determine the best concentration of sugar and mustard in mayonnaise from Virgin Coconut Oil and coconut water in terms of their physical and chemical propeties. Mayonnaise is made by mixing VCO and coconut water, xanthan gum, salt, lime, sugar and mustard. All ingredients were mixed using an ultra turrax tool at a speed of 15000 rpm for 4 minutes to form an emulsion. Variations were made regarding the addition of sugar (0%, 1%, 2%, 3%) and the addition of mustard (0.5%, 1%, 1.5%, 2% and 2.5%). The mayonnaise formed was analyzed for physical and chemical properties. The resulting mayonnaise is stable. The addition of sugar and mustard to mayonnaise will increase viscosity and pH but has no effect on stability and water content. Mayonnaise made with the addition of 3% sugar and 0.5% mustard has a carbohydrate content of 2.51%, a total plate count of 1.8×102 colonies/g in accordance with Indonesian National Standard (SNI) 01-4473-1998. However, the protein content (0.17%) and fat (43.19%) are lower than SNI, while the water content (53.34%) in mayonnaise is higher than SNI.
EDUKASI PENCEGAHAN STUNTING MELALUI MAKANAN PENDAMPING ASI BERBASIS PANGAN LOKAL DAN TEKNOLOGI PENGOLAHANNYA DI ORW 09 KELURAHAN TAMALANREA KOTA MAKASSAR Wiyani, Lastri; Aladin, Andi; Rasyid, Rismawati; Wahyuni, Arinda; Azzahra, Qanitati; Nirma, Nirma; Nurhalifa, Nurhalifa
Jurnal Abdi Insani Vol 11 No 3 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i3.1750

Abstract

One of the problems of malnutrition that needs serious attention is stunting. This problem is so important that it requires proper handling. Stunting is a condition where a child's growth is stunted or fails. This is due to malnutrition that occurs early in a child's life. Stunting can affect a child's health and intelligence level. One way to prevent stunting is the provision of nutritious complementary foods (MPASI). Education can be done by providing knowledge about stunting and complementary feeding to the community, especially mothers. The purpose of this service is to provide an understanding of the importance of preventing stunting for children under five, as well as to provide an understanding that complementary foods can be made from local food ingredients that are nutritious and proper processing. The method used begins with a survey, the implementation of activities in the form of counseling using audiovisuals, demonstrations of making complementary foods and discussions. The results of the program showed that the community understands what stunting is, how to prevent stunting, what complementary food is, the right time and frequency to give complementary food, the stages of giving complementary food, local food to make complementary food, and advice on how to make easy and nutritious complementary food. Examples of complementary foods that can be given are purple sweet potato mud cake which is rich in antioxidant compounds and shrimp-fish rice nuggets which are rich in protein and fatty acids. Based on the results of these activities, education with counseling using audiovisuals proved effective in increasing mothers' understanding of stunting and complementary feeding. The processing of complementary food can be done simply using local food sources by paying attention to nutritional value, selection of ingredients, handling and processing processes. It is suggested that in the next stage, regular monitoring through the local Posyandu is needed to continue to educate, provide nutritious food and immunize residents according to regulation set by the government.
POTENSI PEMANFATAN LIMBAH BIOMASSA SERBUK GERGAJI KAYU BESI (Eusideroxylon zwageri) MENJADI ASAP CAIR MELALUI PROSES PIROLISIS Muzdalifah, Muzdalifah; Syarif, Takdir; Aladin, Andi
ILTEK : Jurnal Teknologi Vol. 15 No. 02 (2020): ILTEK : Jurnal Teknologi
Publisher : Fakultas Teknik Universitas Islam Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47398/iltek.v15i02.28

Abstract

Limbah serbuk kayu hasil proses penggergajian ataupun limbah dari penghalusan kayu memilki banyak manfaat bila diproses lebih lanjut. Salah satu yang dapat dilakukan yaitu dengan memanfaatkan limbah serbuk gergaji kayu menjadi asap cair. Penelitian ini dilakukan dengan tujuan untuk mengetahui potensi pemanfaatan limbah biomassa serbuk gergaji kayu besi menjadi asap cair melalui proses pirolisis. Metode penelitian ini dilakukan dengan cara menyiapkan sampel limbah serbuk gergaji kayu besi sebanyak 1000 gram, kemudian dilanjutkan dengan metode pirolisis selama 120 menit dan temperatur pirolisis yang dipertahankan yaitu 400 oC, hasil pirolisis diperoleh tiga produk yaitu asap cair, charcoal dan sedikit tar, asap cair yang dihasilkan kemudian ditimbang dan diukur volumenya, analisa dilakukan dengan metode MC-GS. Hasil penelitian ini menunjukan bahwa secara batch diperoleh kandungan total Phenol 49% area. Kandungan total Benzen sebesar 12% area. Kandungan total asam sebesar 11% area. Yield asap cair sebesar 38%. Dari hasil analisa yang telah dilakukan, tidak ditemukan adanya senyawa benzopyren, yang berarti bahwa asap cair yang dihasilkan bagus digunakan sebagai bahan pengawet pangan.
Prediksi masa simpan emulsi virgin coconut oil-sari jeruk berdasarkan perubahan bilangan peroksida menggunakan metode accelerated shelf-life testing Zakir Sabara; Lastri Wiyani; G Gusnawati; Andi Aladin; Vita Febrianti Mansyu; Chusnul Azzahrah
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 17 No 1 (2026)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/gnfgw390

Abstract

Virgin Coconut Oil–Orange Juice Emulsion (EVCO-SJ) is formulated by mixing Virgin Coconut Oil with Orange Juice and other additives. EVCO-SJ was developed as an alternative form of VCO consumption to reduce the oily sensation in the mouth when consuming VCO directly. Determining the product's shelf life is a crucial aspect because it is closely related to determining the expiration date of food products. This study aims to predict the shelf life of EVCO-SJ based on changes in peroxide value using the Accelerated Shelf-Life Testing (ASLT) method. EVCO-SJ is made by mixing VCO and orange juice (8:2) using gum arabic (0.75%) as emulsifier and homogenized using a Tokebi device at 23,000 rpm for 2 minutes. EVCO-SJ is stored at three temperature variations, namely 30 °C, 45 °C, and 55 °C, with storage time intervals of 0, 7, 14, 21, 28, and 35 days. The observed quality parameter is the peroxide value as an early indicator of lipid oxidation. Data on changes in peroxide value are analyzed using the Arrhenius model in the ASLT method to predict shelf life. The results showed that increasing storage temperature accelerated the rate of lipid oxidation in EVCO-SJ, as indicated by an increase in the peroxide value during storage. Predicted shelf life of EVCO-SJ based on the ASLT method indicated that the shelf life at 30°C, 45°C, and 55°C was 146.34 days, 83.46 days, and 59.06 days, respectively. These results provide scientific information regarding the oxidative stability of EVCO-SJ and can serve as a basis for determining shelf life and developing VCO-based emulsion products with measurable quality and shelf life.  
Co-Authors Abdul Makhsud Andi Magefira Andi Suryanto Ardan Ardimas Ardimas Azzahra, Qanitati Badaruddin, Sabrianah Basri Modding Bhaskara Anggarda Gathot SUBRATA Chatarina Umbul Wahyuni Chusnul Azzahrah Darnengsih, Darnengsih Dewi, Fransisca Christiana Fitrian, Nurul G Gusnawati Gusnawati Hamid, Syarwan Harini Wahyuni Hasan Hasan Hasan Hasni Hasni Irwan Suluk PADANG Lastri Wiyani Majid, Rafdi Abdul Makhsud, Abdul MD. Shahariar Chowdhury Mohamad Yurid Sangadji Muh Arman Muhammad Nouman Munira Munira Munira Munira, Munira Mustafa, Nurul Makka Mustafiah Mustafiah Mustafiah Muzdalifah Muzdalifah Nirma Nirma Nirma Nur Aulia Hamza Nurafni Ridwan Nurhalifa Nurhalifa Nurhalifa Nurjannah, N Nurul Makka Mustafa Perwitasari Perwitasari Rafdi Abdul Majid Rahmatullah, Resky Alqadri Rahmawati Rahmawati Rahmawati Resky Alqadri Rahmatullah Ridwan, Nurafni Rifaldi Mirasati Rismawati Rasyid Rohimah Handayani Sri LESTARI Rony, Zahara Tussoleha Ruslan Kalla Sadul, Alvira Safrudin Hasan Safrudin Hasan Septiani, Mimin Setiyawati YANI Setyawati Yani Srisitisugiastuti B St Umrah Tulzhaliza Sumiyati Tuhuteru Syamsuddin Yani Syarief, Takdir Syukrika Putri Takdir Syarif Takdir Syarif Takdir Syarif Tiara Aninditha Ummu Kalsum Vita Febrianti Mansyu Wahyuni, Arinda yani, Setyawaty Zakir Sabara Zakir Sabara Zakiyah Darajat Zakiyah Darajat