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All Journal Jurnal Dinamika Pengabdian (JDP) JURNAL GALUNG TROPIKA Indonesian Journal of Agricultural Research Asian Journal of Agriculture Elektriese: Jurnal Sains dan Teknologi Elektro Journal of Agriculture (JoA) Jurnal Riset Rumpun Matematika dan Ilmu Pengetahuan Alam (JURRIMIPA) Jurnal Riset Rumpun Ilmu Tanaman Jurnal Pengabdian Masyarakat Nian Tana Indonesian Journal of Economic & Management Sciences (IJEMS) Maanu : Jurnal Pengabdian Kepada Masyarakat
Ernawati Jassin, Ernawati
Politeknik Pertanian Negeri Pangkep
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Optimasi Parameter Kinetika Pengeringan Buah Mengkudu (Morinda citrifolia) dengan Pendekatan Solver Tools Ernawati Jassin; Imran Muhtar; Rahmawati Saleh; Luthfiah Luthfiah; Ilham Ahmad; Kusniati Kusniati
Jurnal Riset Rumpun Ilmu Tanaman Vol. 4 No. 1 (2025): April : Jurnal Riset Rumpun Ilmu Tanaman
Publisher : Pusat riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jurrit.v4i1.5495

Abstract

Noni (Morinda citrifolia L. (Rubiaceae) is a medicinal plant that contains bioactive compounds with antioxidant and antibacterial properties. More than 160 phytochemical components have been identified in noni plants, most of which are polyphenol and antioxidant compounds. The purpose of this study was to determine a mathematical model of thin-layer drying in maximizing the development that can identify the characteristics of noni fruit. This study used an experimental method with slicing thickness treatments, namely: 3 mm, 5 mm and 7 mm, the drying tool used was a cabinet dryer, different temperature treatments ranging from 45 oC, 55 oC and 65 oC, with different drying times, namely: 3 mm thickness for 14 hours, 5 mm thickness for 16 hours and 7 mm thickness for 17 hours. The observation data were analyzed using a mathematical approach to complete the calculation of the mathematical model, the moisture ratio value was applied to various mathematical models, namely: the Midili et al, Page, Henderson pabis, logarithmic, Newton and modified Page models. Determination of constant values ​​using Microsoft Excel Solver Tools with input each drying model or equation used and curve fitting is carried out using non-linear regression analysis. The thin-layer drying model is obtained by finding the constant values ​​k, a and n of each model so that the best model for thin-layer drying of noni fruit is the page model for all temperatures with an R2 value at a temperature of 45 oC of 0.995 (RMSE 0.003), the R2 value at a temperature of 55 oC is 0.993, (RMSE 0.001) and at a temperature of 65 oC the R2 value is 0.992 (RMSE 0.000).
Effect of Sugar and Juice Concentration on Vitamin C Retention and Organoleptic of Tangerine (Citrus Reticulata) Powder Ahmad, Ilham; Jassin, Ernawati; Arisandi, Arwini; Mus, Rahmi; Makkulawu, Andi Ridwan
Journal of Agriculture Vol. 4 No. 03 (2025): Research Articles, November 2025
Publisher : ITScience (Information Technology and Science)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47709/joa.v4i03.6951

Abstract

Converting tangerine juice into powder via sucrose crystallization yields shelf?stable products with appealing flavor and nutrients. We examined the independent and interactive effects of sucrose and juice concentrations on physicochemical properties and consumer acceptance of Citrus reticulata powder. A 3×3 factorial design evaluated sucrose at 45, 55, and 65% and juice at 45, 55, and 65% (three replications). Processing included extraction and filtration, sucrose addition, controlled heating to supersaturation, crystallization during cooling, milling, and sieving. Moisture content, vitamin C (UV–Vis, 245 nm), and hedonic ratings for texture, aroma, color, and taste (nine?point scale; 30 panelists) were measured. ANOVA and Duncan’s Multiple Range Test assessed treatment effects. Moisture was 2.04–3.07% across treatments and did not differ significantly (p=0.924), meeting the SNI specification for powdered beverages (<5%). Vitamin C differed significantly (p=0.006); the 45% sucrose level consistently produced the highest values (?42.9–43.8 mg/100 g). The A1B3 formulation (45% sucrose, 65% juice) combined high vitamin C (~43.2 mg/100 g) with acceptable moisture (3.07%) and the most preferred sensory profile. Patterns suggest that reducing sucrose limits thermal/Maillard losses of ascorbic acid, while very high sucrose lowers water activity and yields intermediate retention. Overall, sucrose crystallization produced shelf?stable powders with favorable reconstitution, nutritional, and liking properties. A low?sucrose, high?juice formula optimizes the balance of quality attributes, supporting use in instant citrus drinks and functional beverages.
Mikroenkapsulasi Minyak Bandeng Omega-3 Melalui Wet Rendering dan Netralisasi Alkali Teroptimasi untuk Mutu Oksidatif Fattah, Nurlaeli; Rahmawati Saleh; Ernawati Jassin; Imran Muhtar
JURNAL RISET RUMPUN MATEMATIKA DAN ILMU PENGETAHUAN ALAM Vol. 4 No. 3 (2025): Desember : JURRIMIPA: Jurnal Riset Rumpun Matematika dan Ilmu Pengetahuan Alam
Publisher : Pusat riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jurrimipa.v4i3.6788

Abstract

The use of fish oil as a natural source of omega-3 fatty acids, particularly EPA and DHA, often encounters challenges such as oxidative instability, unpleasant fishy odor, and variations in composition. This research focused on producing omega-3–enriched milkfish (Chanos chanos) oil that meets quality standards for microencapsulation, applying the wet rendering method followed by alkali neutralization with NaOH. The process involved varying temperatures of 70, 80, 90, and 100 °C and heating times of 30, 40, and 60 minutes. The crude oil obtained was refined using different NaOH concentrations, then evaluated for oxidative parameters including peroxide value (PV), p-anisidine value (p-AV), total oxidation value (TOTOX), and acidity levels (acid value/free fatty acids, FFA), all compared with International Fish Oil Standards (IFOS). The maximum yield recorded was 0.29% at 100 °C for 60 minutes. The results showed that PV and p-AV values were still within acceptable IFOS limits (3.44 meq/kg and 11.75 meq/kg), and TOTOX values remained below 20, indicating good oxidative stability. However, prolonged heating led to increased acid values/FFA ranging from 2.43% to 2.68%, surpassing IFOS limits and reflecting hydrolytic degradation of the oil. These findings demonstrate the trade-off between achieving higher yields under higher temperature and longer heating versus maintaining oil quality. Therefore, optimal processing at a maximum of 100 °C and not exceeding 30 minutes, combined with alkali neutralization, is recommended to ensure the production of stable, high-quality milkfish oil suitable for encapsulation and incorporation into health-oriented functional foods.
Logistics Structure Analysis for Selayar Tangerine Supply Chain Mapping Ahmad, Ilham; Rahmaniar; Jassin, Ernawati
Indonesian Journal of Economic & Management Sciences Vol. 2 No. 5 (2024): October 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ijems.v2i5.12062

Abstract

Citrus fruits are in demand not only for their freshness, but also for their fiber content as nutrients and vitamins, especially vitamin C and vitamin A, which are beneficial for health. Selayar Islands Regency is a citrus development area in South Sulawesi Province. The citrus crop developed in Selayar Islands Regency is the tangerine variety. Along with the development of the citrus plant area, the population of citrus plants in Selayar Islands Regency increases every year. This study aims to describe the mapping of the Selayar tangerine supply chain structure through logistics cost analysis to map the distribution of income between supply chains. The number of respondents in this study was 45 people. This research uses descriptive analysis with convenience and snowball sampling methods to get an objective picture. This research uses logistics cost analysis using the Activity Based Costing method. The results showed that the levels involved in the supply chain are farmers, collectors, wholesalers, small traders, and consumers. The results of the logistics cost calculation show material handling costs as the highest cost of the entire Selayar tangerine supply chain cost.
DISEMINASI TEKNOLOGI, MANAJEMEN PRODUKSI DAN STRATEGI PEMASARAN UKM PENGOLAHAN ROTI DAN PIZZA DI KABUPATEN PANGKAJENE KEPULAUAN Jassin, Ernawati; Muhtar, Imran; Ahmad, Ilham; Saleh, Rahmawati; Laylah, Nur; Hatulesila, Jan Willem
MAANU: Jurnal Pengabdian Kepada Masyarakat Vol 3 No 2 (2025): Maanu Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/maanuv3i2p115-129

Abstract

Low technological and management capacity has a direct impact on the low capacity and performance of MSMEs, thus requiring empowerment strategies to improve the competence of these MSMEs. This community empowerment aims to improve the competence of Noura Pizza and Bakery (NPB) MSME human resources through dissemination and training in technology, production management, and digital marketing for icreasing the MSME competence. The empowerment results have increased competency in using processing equipment and implementing occupational health and safety (OHS) from 35% to 85%, the ability to carry out production processes in accordance with GMP and sanitation and hygiene has increased from 45% to 90%, and digital marketing competency has increased from 45% to 87%. Overall, SME competency achievement exceeded 80%, with an average increase of 45.6%. This indicates that the dissemination and training have improved the competency of operating production equipment, OSH, production management, and digital marketing for SMEs. This condition provides a prediction of a significant positive impact from empowerment activities in achieving the independence and competitiveness of SMEs through assistance from universities.
Analysis of blanching and drying temperature on the physical characteristics of breadfruit chips during drying Ahmad, Ilham; Jassin, Ernawati; Muhtar, Imran
Indonesian Journal of Agricultural Research Vol. 8 No. 3 (2025): InJAR, Vol. 8, No. 3, November 2025
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/injar.v8i3.12599

Abstract

This study evaluated how blanching regime and drying temperature influence moisture removal dynamics and dimensional changes in breadfruit chips. We dried breadfruit chips at 55 or 65 °C following one of three pretreatments: blanching at 40 °C for 15 min, blanching at 80 °C for 30 min, or no blanching. Raising drying temperature lowered the equilibrium moisture content (EMC) and shortened the time to reach it: at 55 °C, EMC stabilized at 6.94–17.03% after 840–1290 min; at 65 °C, EMC was 4.33–14.57% after 810–1050 min. Across both temperatures, mild blanching (40 °C, 15 min) consistently produced the highest drying rate, whereas no blanching or severe blanching (80 °C, 30 min) yielded the lowest rates. Shrinkage showed a similar tendency: at 55 °C, it was greatest after mild blanching and lowest after severe blanching; at 65 °C, it remained greatest with mild blanching but was lowest without blanching. These patterns suggest that mild blanching may open cellular pathways, enhancing water diffusion and promoting structural collapse, whereas harsher conditions or no blanching restrict mass transfer and limit shrinkage. Overall, elevating the temperature accelerated drying and reduced EMC, and blanching conditions strongly modulated both drying rate and product dimensions. From a processing standpoint, pretreatments should be selected to balance throughput with textural quality; for applications prioritizing rapid dehydration, mild blanching at 40 °C for 15 min is advantageous, whereas minimizing shrinkage may require either higher-temperature drying without blanching or carefully optimized, shorter blanching steps.
Effect of maltodextrin level on nutritional and physicochemical properties of spray-dried mandarin juice AHMAD, ILHAM; MURSALIM, MURSALIM; SALENGKE, SALENGKE; WARIS, ABDUL; JASSIN, ERNAWATI; ARISANDI, ARWINI
Asian Journal of Agriculture Vol. 10 No. 1 (2026)
Publisher : Smujo International

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13057/asianjagric/g100118

Abstract

Abstract. Ahmad I, Mursalim, Salengke, Waris A, Jassin E, Arisandi A. 2026. Effect of maltodextrin level on nutritional and physicochemical properties of spray-dried mandarin juice. Asian J Agric 10 (1): g100118. https://doi.org/10.13057/asianjagric/g100118. Spray drying is widely used to transform heat-sensitive fruit juices into shelf-stable powders. However, the addition of carrier agents can diminish the retention of labile nutrients. The influence of maltodextrin-to-mandarin juice ratios ranging from 15:85 to 45:55 (w/w) on spray-dried powder properties was evaluated at a fixed inlet temperature of 130°C. Seven formulations of Selayar mandarin (Citrus reticulata) juice with food-grade maltodextrin (DE 10-12) were homogenized and spray-dried using a Büchi B-290 mini spray dryer (outlet 85-115 °C) with a two-fluid nozzle (6 bar), feed rate of ~5 mL/min, and 100% aspirator. Each formulation was processed in triplicate. Vitamin C content was determined by DCPIP titration, titratable acidity (TAT) was measured as percent citric acid, moisture content was determined by oven-drying at 105 °C, ash content by muffle furnace at 550°C, and soluble solids (°Brix) by digital refractometry. Results are reported as mean ± SD (n=3), and the effect of carrier level was analyzed by one-way ANOVA followed by Tukey’s HSD test (p < 0.05). Vitamin C content of the powder was significantly reduced from 259.98 mg/100 g to 135.14 mg/100 g as the maltodextrin content increased, and titratable acidity was lowered from 1.28% to 0.35%. Moisture content remained low (3.54-4.47%), indicating that the powders were sufficiently dried for safe storage. Ash content increased from 0.13% to 0.48% at higher maltodextrin ratios, whereas °Brix values remained high (75.0-85.1), indicating strong retention of soluble solids. Overall, a clear trade-off was observed between nutrient preservation and powder stability: greater vitamin C retention was achieved at lower carrier-to-juice ratios, whereas higher ratios were associated with improved drying performance and powder handling. These findings provide practical guidance for optimizing carrier use in small-scale citrus powder production and underscore the need for further research on alternative carrier materials and their effects on sensory quality.
Co-Authors Abdul Waris Afdalia Afdalia Andi Ridwan Makkulawu Andi Santi Arwini Arisandi Fattah, Nurlaeli Ilham Ahmad Ilham Ahmad Imran Muhtar Jan W. Hatulesila Jihan Rasyieda Juwita, A. Ita Kusniati Kusniati Luthfiah Luthfiah Muhammad Fitri, Muhammad Muhtar, Imran Mursalim Mursalim Mus, Rahmi Nur Aisyah Nur Laylah Nur Laylah, Nur Nurlaylah, . Rahmaniar Rahmawati Saleh Salengke, Salengke SRI RAHAYU Sri Rahayu Syahriati Syahriati, Syahriati Tasir Pammula Tasir Tasir, Tasir Y Isma