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All Journal MEDIA PETERNAKAN - Journal of Animal Science and Technology Jurnal Ilmu Ternak Jurnal Sain Peternakan Indonesia Resona : Jurnal Ilmiah Pengabdian Masyarakat Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Peternakan (Jurnal of Animal Science) Jurnal Ilmu Peternakan Terapan Jurnal Abdi Insani Jurnal Sains dan Teknologi Peternakan Nusantara Hasana Journal Jurnal Teknologi Hasil Peternakan Al-MIKRAJ: Jurnal studi Islam dan Humaniora Dulang: Jurnal Pengabdian Kepada Masyarakat JAS (Journal of Animal Science) Buletin Pengabdian Jurnal Agripet

Andi Nurul Mukhlisah

Fakultas Peternakan Dan Perikanan, Universitas Sulawesi Barat

Author-ID : 2647934

Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Nursing Physics Public Health Social Sciences Veterinary Other

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Physical, Microbial, and Chemical Qualities of Dangke Produced by Different Temperatures and Papain Concentrations Andi Nurul Mukhlisah; Irma Isnafia Arief; Epi Taufik
Media Peternakan Vol. 40 No. 1 (2017): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

Dangke, a dairy product of cow or buffalo, is a traditional food of Enrekang, South Sulawesi Province. Addition of papain in dangke preparation is responsible for the formation of solid texture of dangke. This study was aimed to find optimum conditions (temperature and concentration of papain enzyme) and their effects on physical, chemical, microbiological, and hedonic qualities of dangke. This study consisted of two stages: preparation of papain and dangke production with heating temperatures (70, 80, and 90 °C) and papain treatments (0.2%, 0.3%, and 0.4%). The experiment was conducted in a completely randomized design with a 3 x 3 factorial arrangement with three replicates. The first factor was the processing temperature consisted of 3 levels i.e., 70, 80, and 90 °C. The second factor was the papain concentration consisted of 3 levels i.e., 0.2%, 0.3%, and 0.4%. The obtained data were evaluated using analysis of variance (ANOVA), followed by Duncan’s Multiple Range Test to observe the significances among treatments. Papain and amino acids were characterized using descriptive methods and organoleptic study was performed by non-parametric test (Kruskal-Wallis). The highest protein concentration was found in commercial papain (Merck, 360.63 mg/100 g), while the protein content of papain used in this study was of 323.21 mg/100g. However, these enzymes had similar molecular weight of 19.17 kDa. The optimum condition of dangke preparation was found at heating temperature of 80 °C and 0.3% of papain concentration, resulting in the most desirable characteristics of dangke in terms of chemical, physical, and microbiological properties as well as hedonic evaluation.

Pelatihan Pembuatan Kojirama (Kopi Biji Rambutan) sebagai Inovasi Kekayaan Nusantara di Desa Ladongi Kecamatan Malangke Kabupaten Luwu Utara Abid Ramadhan; Andi Nurul Mukhlisah
RESONA : Jurnal Ilmiah Pengabdian Masyarakat Vol 2, No 2 (2018)
Publisher : Lembaga Penerbitan dan Publikasi Ilmiah (LPPI) Universitas Muhammadiyah Palopo

Di indonesia, kopi merupakan salah satu komoditas ekspor yang baik dan Indonesia menjadi negara ketiga dunia yang unggul dalam kualitas kopinya. Begitu banyak kopi yang terkenal di Indonesia seperti kopi toraja, kopi luwak, kopi aceh dan sebagainya. Namun dilihat dari segi kesehatan, ternyata kopi tidak selamanya memberikan efek baik bagi kesehatan manusia dikarenakan senyawa kafein yang ada didalam kopi menjadi penyebab berbagai macam penyakit. Oleh karena itu, saat ini sudah berkembang berbagai macam alternatif pengolahan kopi, namun bukan menggunakan biji kopi yang umumnya digunakan tetapi menggunakan bahan lain seperti biji pepaya, biji salak dan biji rambutan.Metode yang digunakan dalam pengabdian ini adalah melalui pelatihan-pelatihan yang dilakukan dalam program KKN-PPM yang sasaran utamanya adalah BUMDes dan masyarakat Desa Ladongi Kecamatan Malangke dengan tujuan memberikan pengetahuan dan keterampilan warga dalam mengolah biji rambutan menjadi kopi bubuk yang nantinya akan di kembangkan dan dipasarkan oleh BUMDes.Hasil pelatihan ini diharapkan dapat meningkatkan pendapatan warga dalam memanfaatkan biji rambutan yang awalnya tidak bernilai dan hanya di buang begitu saja menjadi komoditas unggulan dan bernilai ekonomis.Keyword: biji rambutan, KKN-PPM dan Desa Ladongi.

Pengaruh Kombinasi Starter Kultur Lactobacillus plantarum dan Lactobacillus acidophillus terhadap Karakteristik Mikrobiologis dan Kimiwawi pada Minuman Fermentasi. Syachroni; Fatma Maruddin; Farida Nur Yuliati; Andi Nurul Mukhlisah
Jurnal Sains dan Teknologi Peternakan Vol 1 No 2 (2020): Jurnal Sains dan Teknologi Peternakan
Publisher : Universitas Sulawesi Barat

Lactobacillus plantarum and Lactobacillus acidophilus are a probiotic bacteria which can be combined as a starter fermentation products using fresh milk and reconstitution milk as a growth medium. The aim of this study was to determine the combined effect of L. plantarum and L. acidophilus on total bacteria, lactic acid, and pH levels were used as a starter culture fermented milk beverage. The study was designed using a completely randomized design (CRD) 3 treatments (a combination of 1:1, 1:2, and 2:1) with 5 replications. The results showed that the number of bacteria at the level of a combination of 1:1, 1:2, and 2:1 respectively were 8.96±5.80; 8.22±5.80 and 8.72±5.80 (log cfu/ml), lactic acid content were 0.36±0.008 %; 0.41±0.008 %; and 0.49±0.008 %, and the pH were 4.91±0.02; 4.67±0.02; and 4.54±0.02. The best combination of L. plantarum and L. acidophilus bacteria for fermented milk was 1:1 based on the growth activity of lactic acid bacteria and pH.

KADAR ASAM AMINO DANGKE DENGAN LEVEL ENZIM PAPAIN DAN LAMA PEMANASAN BERBEDA Andi Nurul Mukhlisah; Muhammad Irfan
Nusantara Hasana Journal Vol. 2 No. 9 (2023): Nusantara Hasana Journal, February 2023
Publisher : Yayasan Nusantara Hasana Berdikari

Show Abstract | Download Original | Original Source | Check in Google Scholar

The purpose of this study was to look at the amino acid content of dangke made with different levels of papain enzyme and heating duration. The research consists of two stages, the first stage is the preparation of papain enzyme and the second is the determination of heating temperature and papain concentration. Dangke will be made using fresh cow's milk taken from KUNAK Bogor dairy farm. Fresh cow's milk was pasteurized at 70, 80 and 90°C respectively, then pure papain was added which has been diluted with distilled water in a ratio of 1:9. The concentration of diluted pure papain was 0.2, 0.3 and 0.4%, respectively. Salt was added at 0.4% (w/v). Dangke S3K3 treatment (90°C temperature, 0.4% papain concentration) had the highest amino acids, both non-essential and essential amino acids. This is due to the addition of papain, as it is known that amino acids are components of protein formation. The conclusion of this study is that glutamic acid is the highest amino acid in different heating treatments and concentrations. Dangke S3K3 treatment (temperature 90°C, concentration of 0.4% papain) is the highest amino acid, both non-essential amino acids and essential amino acids.

Penyusutan Kualitas Telur akibat Peningkatan Ukuran Rongga Udara, dan pH Telur Ayam Ras Weny Dwi Ningtiyas; Andi Nurul Mukhlisah; Muhammad Irfan; Samsu Alam Rab; Andi Mutmainna
AL-MIKRAJ Jurnal Studi Islam dan Humaniora Vol 3 No 2 (2023): Al-Mikraj, Jurnal Studi Islam dan Humaniora
Publisher : Pascasarjana Institut Agama Islam Sunan Giri Ponorogo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37680/almikraj.v3i2.3807

Eggs are a source of animal protein because they have complete nutrition, but easily damaged and contaminated if not handled properly. The distribution of Layer chicken eggs in traditional markets does not pay attention with good packaging process, besides the time duration could last for a long time, the sellers also do not pay attention to the cleanliness of the sales place which can cause a decrease in the quality of eggs. Therefore, when consuming eggs, buyers should pay attention to their quality. This research aimed to aalyze the factors that cause of decline in egg quality. This research used 45 Layer chicken eggs obtained from the traditional market in Majene city, West Sulawesi Province. The data obtained was analyzed using descriptive analysis by looking at the average value and standard deviation. Researched shows that the quality of Layer chicken eggs in traditional market of Majene city has decreased but still in good category and safe for consumption.

KADAR ASAM AMINO DANGKE DENGAN LEVEL ENZIM PAPAIN DAN LAMA PEMANASAN BERBEDA Mukhlisah, Andi Nurul; Irfan, Muhammad
Jurnal Peternakan (Jurnal of Animal Science) Vol 7, No 2 (2023): JURNAL PETERNAKAN (JURNAL OF ANIMAL SCIENCE)
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jac.v7i2.9690

Tujuan dari penelitian ini adalah untuk melihat kadar asam amino pada dangke yang dibuat dengan level enzim papain dan lama pemanasan yang berbeda. Penelitian terdiri dari dua tahap, tahap pertama adalah pembuatan enzim papain dan kedua penentuan suhu pemanasan dan konsentrasi papain. Dangke akan dibuat dengan menggunakan susu sapi segar yang diambil dari peternakan sapi perah KUNAK Bogor. Susu sapi segar dipasteurisasi masing-masing pada suhu 70, 80 dan 90 °C, kemudian ditambahkan papain murni yang telah diencerkan dengan akuades dengan perbandingan 1:9. Konsentrasi enceran papain murni, masing-masing sebesar 0.2, 0.3 dan 0.4%. Garam ditambahkan 0.4% (w/v). Perlakuan dangke S3K3 (suhu 90 °C, konsentrasi 0.4% papain) merupakan asam amino tertinggi, baik asam amino non esensial maupun asam amino esensial. Hal ini disebabkan penambahan papain,seperti diketahui asam amino merupakan komponen pembentuk protein. Kesimpulan dari penelitian ini adalah asam glutamat merupakan asam amino tertinggi pada perlakuan pemanasan dan konsentrasi yang berbeda. Perlakuan dangke S3K3 (suhu 90 °C, konsentrasi 0.4% papain) merupakan asam amino tertinggi, baik asam amino non esensial maupun asam amino esensial

KUALITAS FISIK DAN ORGANOLEPTIK ES KRIM DENGAN PENAMBAHAN EKSTRAK KAYU SECANG (Caesalpinia sappan L.) SEBAGAI PEWARNA ALAMI Irfan, Muhammad; Mukhlisah, Andi Nurul; Agustina, Agustina; Syah, Setiawan Putra
Jurnal Teknologi Hasil Peternakan Vol 5, No 1 (2024): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v5i1.49593

Es krim kaya akan kalsium dan protein. Kesadaran masyarakat tentang kesehatan semakin meningkat sehingga mengakibatkan pemanfaatan pangan selain sebagai untuk memenuhi kebutuhan juga harus memiliki fungsi bagi kesehatan atau yang biasa disebut pangan fungsional. Hal tersebut yang mendasari pengembangan es krim menjadi produk pangan yang mempunyai nilai lebih. Oleh karenanya saat ini mulai dikembangkan produk es krim yang menggunakan pewarna alami dengan penambahan kayu secang. Tujuan dilakukan penelitian ini adalah untuk mengetahui kualitas es krim dengan penambahan kayu secang sebagai pewarna alami. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) perlakuan yang memberi pengaruh nyata (P

Physicochemical quality of beef sausage with the substitution of tapioca flour and kepok banana flour (Musa paradisiacal formatypica) Mukhlisah, Andi Nurul; Dwi Ningtyas, Weny; Irfan, Muhammad; Syah, Setiawan Putra
Jurnal Ilmu Peternakan Terapan Vol 7 No 2 (2024): Jurnal Ilmu Peternakan Terapan
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jipt.v7i2.4239

This study aimed to evaluate the physicochemical quality of beef sausage made by replacing tapioca flour as an essential filler in sausage making with kepok banana flour. This study used a 4 × 5 randomized complete block design (CRD) pattern with a total of 20 experimental units. The variables tested included amylose, amylopectin, water holding capacity, hardness, and pH of the sausage. Data were analyzed using analysis of variance with SPSS 16 software and further tested using Duncan's method to see differences between treatments. The results showed that the amylose content of sausages ranged from 0.33±0.04 to 0.57±0.01%; amylopectin content ranged from 3.83±0.15 to 3.29±0.10%; water holding capacity ranged from 30.67±9.86 to 48.11±5.74%; pH ranged from 4.29±0.02 to 6.31±0.15, and hardness ranged from 1,271.5±56.8 to 2,261.75±71.7 g. The F3 treatment yielded the best results. The best results were shown in treatment F3 (15% kepok banana flour + 5% tapioca). The use of banana flour, up to 15% as a substitute for tapioca flour, can be used in making beef sausage.

Chemical and Organoleptic Quality of Beef Sausage by Substitution of Tapioca with Kepok Banana (Musa paradisiaca formatypica) Flour Mukhlisah, Andi Nurul; Ningtyas, Weny Dwi; Irfan, Muhammad; Syah, Setiawan Putra
Jurnal Sain Peternakan Indonesia Vol 18 No 4 (2023)
Publisher : Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jspi.id.18.4.274-282

One of the beef processing is sausage, which is well known in the community. At this time, the need for fast food (ready-to-cook) is increasing. The main ingredient used to produce sausages for stuffing is tapioca flour. The increasing price of tapioca flour is due to the high demand for its use in processed foods, so it is necessary to find alternative fillers that are more affordable. Kepok banana flour (Musa paradisiaca formatypica) has a starch content that is relatively similar to tapioca, so it can be used as an alternative raw material. This study aimed to determine the chemical and organoleptic quality of beef sausage made with Kepok banana flour. This study used a completely randomized design (CRD) consisting of 5 treatments, namely X0 = (control) 0% Kepok banana flour + 20% tapioca; X1 = 5% Kepok banana flour + 15% tapioca; X2 = 10% Kepok banana flour + 10% tapioca; X3 = 15% Kepok banana flour + 5% tapioca; X4 = 20% Kepok banana flour + 0% tapioca, with each treatment consisting of 4 replicates. The variables observed were protein content, moisture content, crude fibre, fat content, ash content and organoleptic of beef sausage. The results showed that the addition of Kepok banana flour in beef sausage processing had a significant effect (P<0.05) on protein content, fat content, moisture content, crude fibre, color, flavour, and aroma, but no significant effect (P>0.05) on ash content and texture of beef sausage. It is concluded that beef sausage made with kepok banana flour as a substitute for tapioca flour produces sausage with better chemical and organoleptic properties than beef sausage made with tapioca flour only. Kepok banana flour can be used as a filler in the production of beef sausage.

PELATIHAN PEMBUATAN SOSIS DENGAN PENAMBAHAN DAUN KELOR DI DESA BATULAYA, KECAMATAN TINAMBUNG, KABUPATEN POLEWALI MANDAR Mukhlisah, Andi Nurul; Nuraliah, Siti; Dwi Ningtyas, Weny
Jurnal Pengabdian Masyarakat Polmanbabel Vol. 4 No. 01 (2024): DULANG : Jurnal Pengabdian Kepada Masyarakat
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33504/dulang.v4i01.300

Sausage is a food product obtained from a mixture of fine meat and flour or starch with the addition of seasonings, and food additives that are inserted into the sausage casing. In the preliminary experiment of making sausage, the product was unattractive, yellowish-white, thus making consumer interest decrease. Therefore, to add variants of sausages and increase the nutritional value of sausages, the addition of moringa leaves is one alternative that can be used. Moringa leaves or Moringa oleifera is one type of vegetable that is rich in macro and micronutrients. The implementation method to solve the problem is carried out with an institutional approach, which is a process of continuous guidance and mentoring during the activity. The participants involved in this activity were 60 people consisting of PKK mothers and youth groups in Batulaya Village. The implementation of this assistance is focused on guiding and assisting PKK mothers in terms of applying livestock product processing technology in the form of sausages. Community service activities by conducting counseling followed by training and mentoring for PKK mothers in Batulaya Village, Tinambung District, Polewali Mandar Regency were able to increase their knowledge and ability to make sausages with the addition of moringa. In general, the implementation of this activity provides information to PKK mothers that livestock products, especially sausages, can not only be processed into food ingredients but can also prevent stunting with the innovation of adding moringa leaves so that it becomes a business opportunity to increase the income of PKK members. During the activity, participants actively asked questions related to the process of making processed livestock products, especially the stages of making chicken meat sausage with the addition of moringa leaves, starting the process of grinding meat, mixing spices, inserting in the sleeve, steaming, and packaging.

Co-Authors Abid Ramadhan Adryani Ris Agustina Ayyub Ayyub Dwi Ningtyas, Weny Epi Taufik Farida Nur Yuliati Fatma Maruddin Hassani Hassani Hikmawaty, Hikmawaty Irma Isnafia Arief Irmayanti Irmayanti, Irmayanti Marsudi Marsudi Muhammad Irfan Muhammad Irfan Mutmainna, Andi Ningtias, Weny Dwi Ningtyas, Weny Dwi Rahmawati, Rahmawati Ramdaniah, Putri Samsu Alam Rab Samsu Alam Rab Septaningsih, Andi Citra Siti Nuraliah, Siti Sri Gustina Sukoco, Hendro Suriansyah, Suriansyah Syachroni Syah, Setiawan Putra Vietna, Resa Weny Dwi Ningtiyas Yuni Suryanti

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