Article Per Year (5 Year)
p-Index From 2020 - 2025
0.659
P-Index
This Author published in this journals
All Journal Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Dinamika Pengabdian (JDP) Journal Of Agritech Science (JASc) Jurnal Agritechno Canrea Journal: Food Technology, Nutritions, and Culinary Journal
Mulyati M. Tahir
Department Of Agricultural Technology, Faculty Of Agriculture, Hasanuddin University, Jalan Perintis Kemerdekaan
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Engineering Environmental Science Immunology & microbiology

Published : 9 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 9 Documents
Search

 1 
STUDI PEMANFAATAN DAUN SIRSAK (Annona murica linn.) SEBAGAI MINUMAN SEDUH DENGAN PENAMBAHAN TEH (Camelia sinensis) SEBAGAI MINUMAN FUNGSIONAL: (A study of suorsop leaf utilization as brewed beverage with tea addition as functional drink) Mulyati M. Tahir; Jumriah Langkong; Anmar Anmar
jurnal1 VOLUME 1 ISSUE 2, DESEMBER 2018
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v1i2.98

Abstract

Kepok banana (Musaparadisiaca formatypica) is one fruit that contains enough digestive fiber for the body. Kepok banana (Musaparadisiaca formatypica) is usually processed by frying or steaming, bananas have a short shelf life and easily damaged.Therefore, to extend the shelf life of bananas, fruit will be processed into fruit leather products. However, because the color of bananas are less attractive, the color addition will make the product preferred by consumers. Terungbelanda (Solanum betaceum cav.)has a bright color and has enough fiber content so well processed into fruit leather. The objective of this research was to find the best treatment combination between kepok banana (Musaparadisiaca formatypica) and terungbelanda (Solanum betaceum cav.) sugar concentration to produce a good physical and chemical properties and favored by consumers. The research was also to find out the effect of sugar concentration addition to physical, chemical and organoleptic fruit leather banana and terung belanda (Solanum betaceum cav.). Treatment applied was A1: kepok banana (Musaparadisiaca formatypica) mashed 50%: Terung belanda (Solanum betaceum cav) mashed 45%: sugar 5%; A2: 45%: 40%: 15%; A3: 40%: 35%: 25%. Fruit leather is then tested organoleptically including color, flavor, taste and texture and was chemically tested including moisture content, total acid, pH, anthocyanin and fiber. The result of the research shows that A1 treatment: 50% banana porridge: terung belanda porridge 45%: 5% sugar produces the best fruit leather product in terms of water content, total acid, pH, anthocyanin, fiber, aroma, taste, and texture.
ANALISIS KANDUNGAN GLIKOGEN PADA HATI, OTOT, DAN OTAK HEWAN: (Analysis Of Glicogen Content On Heart, Muscle, And Animal Brain) fatmawati mustakim; Mulyati M Tahir
jurnal1 VOLUME 2 ISSUE 2, DESEMBER 2019
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v2i2.174

Abstract

Glycogen is the main type of stored carbohydrate found in animals. Glycogen is formed as excess glucose deposits in the body which are used as energy reserves. The purpose of this analysis is to find out the procedure for glycogen extraction and to determine the glycogen content in some food ingredients. The method used in this lab is iodine extraction and testing. The materials used in this lab are TCA, ethanol, NaCl, iodine, chicken liver, beef liver, beef brain, beef, and chicken meat. The results obtained in this lab, namely chicken liver after adding iodine to brownish orange, beef liver brown, chicken meat brown, beef brown, and brown brains clear brown and highest rendemen levels, namely in the liver of cattle by 55% and the lowest is found in the brains of cattle, which is equal to 0% The yield in cattle is 0%. The conclusions obtained from this analysis are that the procedure for extracting glycogen was carried out using several solvents and samples of chicken liver produced a yield of 32.64%, beef liver by 55%, chicken meat at 9.5%, beef at 29.80%, and cow's brain by 0%.
KAJIAN PENGARUH JENIS PENGERING DAN KONSENTRASI MALTODEKSTRIN TERHADAP PRODUK MINUMAN TEH - SECANG EFFERVESCENT: (Study Effect Dryer and Concentration of Maltodextrin to Drink Tea Products–Sappan Wood Effervescent) Mulyati M. Tahir; Jumriah Langkong; Abu Bakar Tawali; Nurlaila Abdullah; Surahman Surahman
jurnal1 VOLUME 2 ISSUE 1, JUNI 2019
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v2i1.192

Abstract

Tea and sappanwood have long been believed to have health benefits for human body. The content of antioxidants were able to scavange free radicals. To combine the attributes of the product in the preparation (instant), sparkle taste, and have health benefits. This effervescent beverage is prepare to combine of bioactive components in tea and sappanwood so it will produce health tea-sappanwood beverage. The purpose of this study was to determine the best concentration of maltodextrin and the right type dryer in making of tea-sappanwood effervescent. The research method was Completely Randomized Design (CRD) with two factors. Factor I was the concentration of the maltodextrin consists of 6 levels (5%, 8%, 11%, 14%, 17%, and 20%). Factor II was a type of dryer consisting of 2 levels (vacuum and freeze dryer). The analysis performed include moisture content, pH, antioxidant activity, and the organoleptic properties against color, flavor, and taste. The results showed that the best concentration was using maltodextrin concentration of 17%-20% It had a moisture content of 1.99%, pH of 6.16, antioxidant activity of 85.73% the results of the organoleptic properties (colour, flavor, and taste) favored by panelists. On the other hand, freeze dryer was the best dryer method. Result analysis of moisture content, pH, and antioxidant activity were 2.24%, 6.28, 82.49% respectively and the organoleptic properties (colour, flavor, and taste) are favored by panelists.
PEMANFAATAN KULIT BIJI KAKAO (THEOBROMA CACAO L) MENJADI PRODUK COOKIES COKLAT: (Utilization Of Cocono Seed Skin (Theobroma Cacao L) Become Chocolate Cookies Products) Jumriah langkong; Meta Mahendradatta; Mulyati M Tahir; Nurlaila Abdullah; Marina Reski
jurnal1 VOLUME 2 ISSUE 1, JUNI 2019
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v2i1.211

Abstract

Cocoa bean husk is one of the product of cocoa which is only utilized as animal feed and has low economic value. Economic value of cocoa bean husks can be enhanced by extracting the husk using methanol into powder and applied to a process product namely cookies. Cookies are types of biscuit which are made from soft dough, high in fat and relatively crisp. The purpose of this study was to determine the amount of powder that was added and its impact to the cookies product. The analysis was done for sensory test, moisture content, fat content and protein content. The result showed that water content ranged from 2.39% - 4.85%. Fat content ranged from 7.57% - 8.64%, and ash content ranged from 0.73% - 2.02%. In the organoleptic test, the color and odor which were preferred by the panelists was treatment A0 (control) whereas the taste and texture was treatment A1 (addition of 5% powder).
Utilization of Cocoa Bean Husk Extract (Theobroma cacao L) on The Product Chocolate Cookies Jumriah langkong; Meta Mahendradatta; Mulyati M. Tahir; Andi Nur Faidah Rahman; Nurlaila Abdullah; N Marina
jurnal1 VOLUME 3 ISSUE 1, JUNE 2020
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v3i1.279

Abstract

Cocoa bean husk is one of the byproducts of cocoa, which is only utilized as animal feed and low economic value. The economic value of cocoa bean husks can be enhanced by extracting the husk using methanol into a powder and applied to a product into cookies. Cookies are types of biscuit which are made from soft dough, high in fat and relatively crisp. The purpose of this study is to know the amount of powder that is added and its impact on the cookies product. The analysis was done for the sensory test. In the organoleptic test, the color and odor which were preferred by the panelists was treatment A0 (control), whereas the taste and texture were treatment A1 (addition of 5% powder).
Pemanfaatan Potensi Lokal Ubi Jalar dan Labu Kuning untuk Meminimalisasi Penggunaan Tepung Gandum dalam Pembuatan Aneka Kue Andi Nur Faidah Rahman; Mulyati M. Tahir; Jumriah Langkong
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 5 No. 3 (2019): Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.5.3.232-238

Abstract

Takalar District is one of the areas in South Sulawesi with its superior product that is sweet potato. Sweet potato production in this area is quite abundant but has not been utilized properly. This activity aimed to utilize the abundant local potential in making various cakes to minimize the use of wheat flour. The method used was counseling and training. The activity was carried out in Tala, Sombalabella Village, Pattalassang Subdistrict, Takalar District. Participants amount are 25 peoples consisting of cake traders and housewives who are not economically productive. The activity was carried out with two sessions, that is material present and practice. Based on the results of participant's questionnaires, there was an increase in the knowledge of the participants up to 80, the participants already knew how to utilize the potential of sweet potatoes and pumpkin in their area to have higher economic value. In addition there was an increase in the skills of the participants up to 92 in processing sweet potatoes and pumpkin into a variety of cakes such as donuts, panada, and fried bread as well as participants skilled in packaging products with vacuum and non-vacuum plastic packaging. Community service activities from the economic side can increase people's income, and from the health side can add the nutritional value of the community from that various cakes produced.
DIFUSI TEKNOLOGI PENGOLAHAN IKAN GABUS (Channa striata) MENJADI OTAK-OTAK BERBASIS SURIMI UNTUK MENGATASI PERMASALAHAN GIZI BURUK DAN MENINGKATKAN PENDAPATAN MASYARAKAT DI KABUPATEN PINRANG Meta Mahendradatta; Mulyati M. Tahir; Muhammad Asfar; Asmayana Iwo; . Irwan; . Suryani
Jurnal Dinamika Pengabdian (JDP) Vol. 7 No. 2 (2022): JURNAL DINAMIKA PENGABDIAN VOL. 7 NO. 2 MEI 2022
Publisher : Departemen Budidaya Pertanian Fakultas Pertanian UNHAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jdp.v7i2.17919

Abstract

Kabupaten Pinrang menempati posisi keempat sebagai kabupaten dengan kasus gizi buruk tertinggi di Sulawesi Selatan, yaitu mencapai 32%. Salah satu potensi sumber daya lokal yang dapat dimanfaatkan di Kabupaten Pinrang adalah ikan gabus. Otak-otak sebagai salah satu olahan ikan gabus mengandung albumin yang cukup tinggi sehingga diharapkan mampu mengatasi permasalahan gizi buruk di Kabupaten Pinrang. Selain itu, pemanfaatan ikan gabus menjadi otak-otak juga diharapkan dapat meningkatkan perekonomian masyarakat setempat melalui pengembangan industri rumah tangga berbasis olahan ikan gabus. Metode yang digunakan dalam pelaksanaan kegiatan adalah sosialisasi dalam bentuk ceramah materi dan pelatihan. Kegiatan pengabdian dilaksanakan di Kelurahan Benteng Sawitto, Kecamatan Paleteang, Kabupaten Pinrang. Kegiatan pengabdian masyarakat ini diawali dengan sosialisasi dalam bentuk ceramah materi yang bertujuan untuk meningkatkan pemahaman mengenai pangan aman dan sehat, sanitasi dan higienitas produksi di lingkungan UMKM, serta strategi memulai usaha pangan. Kemudian dilanjutkan dengan pelatihan pembuatan otak-otak ikan gabus berbasis surimi untuk meningkatkan keterampilan khalayak mitra. Tujuan dari kegiatan pengabdian ini yaitu masyarakat dapat mengolah ikan gabus menjadi otak-otak berbasis surimi sebagai salah satu alternatif pangan sehat dan bergizi untuk menekan kasus gizi buruk di Kabupaten Pinrang. Tujuan yang lain yaitu untuk memberikan nilai tambah dari ikan gabus yang dapat diolah menjadi otak-otak sehingga dapat meningkatkan perekonomian masyarakat Kabupaten Pinrang. Hasil pengabdian kepada masyarakat menunjukkan bahwa khalayak mitra sangat antusias dalam mengikuti sosialisasi dan pelatihan yang diberikan. Hal ini dapat dilihat dari kehadiran semua peserta yang diundang dan keaktifan dalam mengikuti semua kegiatan. Ketersediaan ikan gabus di Kabupaten Pinrang cukup melimpah sehingga pengolahan otak-otak ikan gabus memiliki prospek yang sangat baik. Kata kunci: Gizi buruk, ikan gabus, otak-otak, surimi.   ABSTRACT Pinrang Regency occupies the fourth position as the regency with the highest malnutrition cases in South Sulawesi, reaching 32%. One of the potential local resources that can be utilized in Pinrang is snakehead fish. Otak-otak, as one of the processed snakehead fish, contains high albumin that can overcome the problem of malnutrition in Pinrang Regency. In addition, the use otak-otak also expected to improve the economy of the local community through the development of a home industry based on processed snakehead fish. The method used in the implementation of the activity is socialization in the form of material lectures and training. The service activity was carried out at Benteng Sawitto Village, Paleteang District, Pinrang Regency. This community service activity begins with socialization in the form of material lectures that aim to increase understanding about safe and healthy food, sanitation and hygiene of production in the UMKM environment, and strategies for starting a food business. Then continued with training on making otak-otak based surimi of snakehead fish to improve the skills of partner audiences. The purpose of this service activity is that the community can process snakehead fish into surimi-based otak-otak as an alternative to healthy and nutritious food to suppress cases of malnutrition in Pinrang Regency. Another goal is to provide added value from snakehead fish which can be processed into otak-otak so that it can improve the economy of the people from Pinrang Regency. The results of community service show that the partner audience was very enthusiastic in participating in the socialization and training provided. That can be seen from the presence of all invited participants and active participation in all activities. The availability of snakehead fish in Pinrang Regency is quite abundant so that the processing of snakehead fish brains has very good prospects. Keywords: Malnutrition, otak-otak, snakehead fish, surimi.
AKTIVITAS ANTIOKSIDAN DAN KARAKTERISTIK ORGANOLEPTIK MINUMAN DAUN SUKUN (Artocarpus Altilis) DENGAN PENAMBAHAN Mulyati M. Tahir; Zainal Z; Darma D
Journal Of Agritech Science (JASc) Vol 1 No 2 (2017): Journal of Agritech Science (JASc) - November
Publisher : Program Studi Teknologi Hasil Pertanian, Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (616.778 KB) | DOI: 10.30869/jasc.v1i2.126

Abstract

Daun sukun dan bunga melati telah lama dipercaya memiliki manfaat kesehatan bagi tubuh manusia, kandungan antioksidannya bisa menangkal radikal bebas. Formulasi ini mengintegrasikan unsur hara sukun dan harum melati kemudian pembuatan produk daun sukun dalam bentuk bubuk. Minuman ini dibuat dengan menggabungkan komponen bioaktif yang terkandung dalam daun sukun untuk menghasilkan minuman kesehatan dari daun sukun dengan penambahan melati. Penelitian ini bertujuan untuk mengetahui pengaruh bunga melati pada minuman daun sukun dan untuk mengetahui kadar antioksidan pada minuman daun sukun dengan penambahan melati. Metode penelitian yang digunakan adalah uji T, 1 faktorial dengan dua ulangan. Perlakuan dalam penelitian ini adalah A0 (daun sukun 100%), A1 (daun sukun 75% dan melati 25%), A2 (sukun daun 50% dan melati 50%) dan A3 (daun sukun 75% dan melati 25%). Analisis Parameter adalah pH, aktivitas antioksidan, kadar tannin dan uji organoleptik untuk warna, aroma, dan rasa. Hasil penelitian menunjukkan bahwa perlakuan A1 adalah perlakuan terbaik yang menggunakan 75% daun sukun dan melati 25%. Nilai pH 6,95, aktivitas antioksidan sebesar 50,46%, kadar tanin 0,0674 mg/mLdan hasil uji organoleptik (warna, aroma, dan rasa) lebih disukai oleh panelis.Kata kunci: Sukun; daun; melati; minuman; pengering vakum.
PERUBAHAN WARNA DAN ORGANOLEPTIK BUAH MANGGA GOLEK (Mangifera indica L.) PADA METODE PENYIMPANAN ZERO ENERGY COOL CHAMBER (ZECC) DENGAN KOMBINASI PENGEMASAN Andi Dirpan; Andi Nurfaidah Rahman; Muhammad Tahir Sapsal; Mulyati M. Tahir; Singgang Dewitara
Jurnal Agritechno Jurnal Agritechno, Vol. 14, Number 2, Oktober 2021
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/at.v14i2.474

Abstract

The increase in the amount of mango fruit production is due to their high nutritional content affordable, and relatively easy to find. However, like other horticultural crops, Mango can be easily bruised or damaged. The fruit damage can be caused by improper post-harvest handling, causing mango quality and has a short shelf life. The study aimed to determine the shelf life and quality of mango Golek stored in Zero Energy Cool Chamber (ZECC) using LDPE packaging and LDPE packaging with additional perforations. The first stage was observing the physical quality of the fruit and then post-harvest treatment such as washing, packaging and storing mangoes at ZECC temperature (±26°C). The second stage was the mango quality test after storage. Tests in the form of skin color and organoleptic. The results obtained in this study were mangoes packed with LDPE and LDPE with perforations. Mango packaged in LDPE packaging were able to retain L* color, b* color, organoleptic color, aroma, texture and taste. Mangoes packed with perforated LDPE packaging can retail, L * color, b * color, organoleptic color, aroma, texture and taste
Co-Authors . Irwan . Suryani Andi Nur Faidah Rahman Andi Nur Faidah Rahman Andi Nurfaidah Rahman Anmar Anmar Asmayana Iwo Darma D Dirpan, Andi fatmawati mustakim Jumriah Langkong Jumriah Langkong Jumriah langkong Jumriah Langkong Marina Reski Meta Mahendradatta Muhammad Asfar Muhammad Tahir Sapsal N Marina Nurlaila Abdullah Nurlaila Abdullah Nurlaila Abdullah Singgang Dewitara Surahman Surahman Tawali, Abu Bakar Zainal