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All Journal Jurnal Teknologi Dan Industri Pangan Agroland : Jurnal Ilmu-Ilmu Pertanian AGRISAINS REKAYASA agriTECH Biocelebes AGRARIS: Journal of Agribusiness and Rural Development Research AGROLAND: The Agricultural Sciences Journal Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Pengolahan Pangan Conference on Innovation and Application of Science and Technology (CIASTECH) Samakia: Jurnal Ilmu Perikanan Jurnal Kelautan Nasional Jurnal Ilmiah AgriSains JOMPA ABDI: Jurnal Pengabdian Masyarakat Jurnal Pengabdian dan Pengembangan Masyarakat Indonesia Jurnal Pengabdian Masyarakat AGROLAND: The Agricultural Sciences Journal Mitra Sains
Asriani Hasanuddin
Animal Husbandry Study Program, Faculty Of Animal Husbandry And Fisheries, Tadulako University
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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PERTUMBUHAN MISELIUM JAMUR TIRAM PUTIH (Pleurotus ostreatus) PADA MEDIA DASAR LIMBAH KULIT SINGKONG umrah umrah; Asriani Hasanuddin; Eny Yuniati; Trismansyah Trismansyah
Biocelebes Vol. 17 No. 1 (2023)
Publisher : Biology Department, Mathematics and natural science, Tadulako University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/bioceb.v17i1.16440

Abstract

Cassava peel used as the basic medium for the growth of mycelium of white oyster mushroom (Pleurotus ostreatus). The purpose of this study : to determine the growth of white oyster mushroom mycelium (P. ostreatus) and to determine the ratio of basic media that can provide the best growth of white oyster mushroom mycelium. This study was designed in a completely randomized design (CRD) consisting of seven treatments and three replications, namely P1 (100% cassava peel base medium), P2 (MD 80% + SG 20%), P3 (MD 60% + SG 40% ), P4 (MD 40% + SG 60%), P5 (MD 80% + SG 10%), P6 (SG 100%), P7 (70% sawdust, 20% rice bran + 10% corn flour). The results of observation this research of the fastest growth at P4, P5 and the lowest at P6, were seen from the observation of mycelium growth. Colony stages on Potato Sucrose Agar (PSA) media, the results obtained were the highest number of colonies (CFU) in P1 treatment 1.83 x 1012 CFU/g and the lowest in P6 treatment 0.8 x 1012 CFU/g. The fastest storage time in treatment P4, P5 and the lowest in treatment P6.
Pelatihan Pembuatan Teh Herbal dari Daun Kelor Untuk Meningkatkan Daya Tahan Tubuh Pada Ibu PKK di Kecamatan Parigi Barat Hasanuddin Asriani; Toknok Bau; Pitriani Pitriani; Jamaluddin Jamaluddin
Jurnal Pengabdian dan Pengembangan Masyarakat Indonesia Vol. 2 No. 2 (2023)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jppmi.v2i2.199

Abstract

Tanaman kelor (Moringa oleifera Lamk.) merupakan salah satu jenis tanaman tropis yang mudah tumbuh di daerah tropis seperti Sulawesi Tengah yang banyak dijumpai ditanam sebagai pagar hidup, ditanam di sepanjang ladang atau tepi sawah yang berfungsi sebagai tanaman penghijau dan dikenal sebagai tanaman obat berkhasiat dengan memanfaatkan seluruh bagian dari tanaman tersebut mulai dari daun, kulit batang, biji, hingga akarnya yang memiliki nutrisi cukup tinggi seperti vitamin A, kalsium, protein, dan zat besi. Pengabdian dilakukan dengan beberapa tahapan, yaitu tahap pertama dilakukan survei tentang produk olahan yang telah diproduksi oleh kelompok mitra (Kelompok Tani Neokola Salara) dan ketersediaan bahan baku tanaman kelor di masyarakat, kemudian dilakukan penyuluhan terkait teori dasar tanaman kelor. Tahap kedua yaitu pelaksanaan pendampingan dan pelatihan kepada Kelompok Tani Neokola Salara membuat teh herbal dan melakukan evaluasi, dimana peserta akan diminta mengisi kuesioner pelaksanaan kegiatan pengabdian. Hasil yang didapatkan pada pengabdian ini yaitu karakteristik responden dalam kegiatan ini secara keseluruhan diikuti oleh perempuan dan memiliki pekerjaan sebagai Ibu Rumah Tangga, memiliki umur pra-lansia dengan jumlah 7 orang, umur lansia dengan jumlah 2 orang, tingkat Pendidikan SMP/SMA/SMK memiliki proporsi terbanyak yaitu 13 orang, Pendidikan SD dengan proporsi terkecil yaitu 2 orang, dan analisis biaya pembuatan teh herbal daun kelor harga yang ditetapkan yaitu Rp. 15.000, dimana harga daun kelor segar untuk perkarton yaitu Rp 800/80g. Hasil pretest menunjukkan bahwa sebagian sudah mengetahui atau sudah mendengar teh yang terbuat dari daun kelor melalui media sosial dan tetangga, serta juga sudah mengetahui cara penyajian teh daun kelor, tetapi masih belum mengetahui cara pembuatan teh herbal daun kelor, dan pada pengujian postest menunjukkan bahwa secara keseluruahan sudah mengetahui teh herbal daun kelor dan juga cara pembuatannya serta juga sudah mengetahui bahan tambahan dan takaran dalam satu sachet teh herbal
Production Improvement Strategy of Community-Based Salt in Palu Bay Rustam Abd. Rauf Abd. Rauf; Asriani Hasanuddin; Rosedi Rosedi
AGROLAND The Agricultural Sciences Journal (e-Journal) Vol 3 No 1 (2016): June
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/agroland.v3i1.315

Abstract

Palu is one of the main areas that have regional salinity and the management is still using the traditional way. Internal factors of inner salt farmers and external factors affecting the production of folk salt in the city of Palu. This study aims to (1) identify the internal factors that become strengths and weaknesses in increased production of community-based salt at Palu bay; (2) identify external factors that became opportunities and threats in the increased production of community-based salt in Palu Bay; (3) define an alternative strategies for improving folk’s salt production in Palu bay. SWOT analysis results indicate that the appropriate strategy in improving the community-based salt production in Palu bay is in the position of the quadrant I SO strategy (Strength-Opportunities). This strategy is implemented by the program: (1) Maximizing production by utilizing the available resources; (2) Increasing the salt farmer mastery of science that accompanied the adoption of appropriate technological innovation; and (3) Increasing capacity in marketing management and build a broader partnership. The results of the analysis obtained the best strategy QSPM the 2nd program "Improvement of salt farmer mastery of science that accompanied the adoption of technological innovations.
Antibacterial and Antioxidant Activities of Cocoa Pod that Associated in Maltodextrin in Various Concentration Asriani Hasanuddin; Hafsah Hafsah; Chairil Anwar; Marhawati Mappatoba
AGROLAND The Agricultural Sciences Journal (e-Journal) Vol 5 No 2 (2018): December
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/agroland.v5i2.327

Abstract

Cocoa pod extract ((Theobroma cacao L.) has antioxidant and antimicrobial activity that has the potential as a natural food preservative. However, in its use the cocoa fruit skin extract has a disadvantage because the short shelf time and its application to food are limited, efforts are needed to prevent damage and extend shelf life, one of the efforts that can be done is by encapsulating the extract.This study aims to determine the antibacterial activity and antioxidant encapsulation of cocoa peel extract, this study begins with the extraction of cocoa pods with ethanol solvent by comparing cocoa pods : solvent 1: 4 The skin of cacao cocoa fruit used is yellow harvested cocoa fruit, then chopped and dried to form flour.The sample is extracted by maceration with ethanol solvent Antioxidant test is done by DPPH method, while antibacterial test is carried out by the well diffusion method. This study used a completely randomized design method (CRD) with 5 treatments using a maltodextrin concentration of 20% (M1); 30% (M2); 40% (M3); 50% (M4) and 60% (M5). The results showed that the treatment gave the highest yield in the treatment of 60% maltodextrin concentration (M5), while the highest antioxidant activity was obtained in the treatment of 20% maltodextrin (M1) with IC50 75.98 µg / mL and the treatment with the lowest antioxidant activity was obtained at treatment of 60% maltodextrin concentration (M5) with IC50 value 114.89 µg / mL. While for the antimicrobial activity also obtained with the same results, namely treatment of 20% (M1) obtained a higher inhibition diameter compared to treatment at 30%; 40%; 50% and 60% for all types of bacteria. The inhibition diameter in the treatment of the concentration of maltodextrin 20% (M1) for E. coli bacteria is between 4.12 mm - 10.95 mm, Salmonella sp is 2.85 mm - 8 , 25 mm and for Staphylococcusaureus of 5.15 mm - 13.90 mm and the lowest inhibition diameter was obtained in the treatment of 60% maltodextrin concentration (M5) for E. coli bacteria of between 2.0 mm - 4.79 mm, Salmonella sp of 1.15 mm - 4.35 mm and for Staphylococcusaureusat 2.76 mm - 5.17 mm.This study concluded that the encapsulation of cocoa peel extract using 20% maltodextrin had the highest antioxidant and antimicrobial activity when compared with other treatments namely 30% concentration; 40%; 50% and 60% but for the treatment of 20% and 30% there is no difference. Ethanol extract of cocoa pods can be made in the form of encapsulates which are very likely to be used as natural preservatives.
Patogenitas Edwarsiella tarda Pada Ikan Sidat (Anguilla marmorata) Selama Penyimpanan Beku -25°C Arsal Arsal; Asriani Hasanuddin; Ahmad Rizal
Mitra Sains Vol 4 No 3 (2016): Juli
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/mitrasains.v4i3.236

Abstract

The purpose of this study is to determine the patogenechity (ability to cause death) of the Edwarsiella tarda in fish eel (Anguilla marmorata) which have frozen and stored at a temperature of -25°C for 15, 25 and 35 days. Patogenecity was tested with methode by isolating E. tarda from the meat of frosen Eel that what stored for 15, 25 and 35 days ago carried infected to eels the size of 120-122 grams with injecting isolate bacteria Edwarsiella tarda is intraperitoneally as much as 0,1 ml/ind at a dose of 108 CFU/ml (standard 1 Mac Farland), then maintened and observed for 15 days. Pathogenicity test results based on mortality / death of the fish indicates that the bacteria Edwarsiella tarda taken from frozen eel fish stored for 15, 25 and 35 days at temperatures-25oC were still survive and still are pathogenic to fish eel with a tendency the longer the storage time, it will decrease the mortality rate / patogenitasnya. Results of analysis of variance showed mortality observed eel (Anguilla marmorata) with a storage time of 15 days and 25 days resulted in a significantly different effect than the storage time of 35 days with a storage temperature -25oC.
Profil Asam Amino Isi Burger Dari Kaldu Ikan Tongkol (Euthynnus affinis) Melalui Proses Pemanggangan Dan Pengukusan Finarti Finarti; Asriani Hasanuddin; Nasmia Nasmia
Mitra Sains Vol 6 No 1 (2018): Januari
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/mitrasains.v6i1.307

Abstract

This study aims to utilize the waste generated from the oil extraction process tuna burger as fill material and to determine the profile of amino acids by product burger filler material from the fish oil extraction process. The method used in this research was experimental research with t test to test the chemical composition (amino acids, water content, protein content, fat content, and ash content,), treatment with Steam and Bake. Each treatment was repeated two (2) times in order to obtain the number of experimental unit as much as 2 x 2 = 4 experimental units. The results of the amino acid profile of research in the treatment rose grilled with keseluruan total amino acid in the amount of 15.02% was the steamed at 7.27%. for the amino acid histidine to highest in steam treatment that is equal to 1.41% and 4.74% for the bake treatment, and the lowest is at 0:10 Methionine% at treatment steamed and grilled. For parameter prosimat highest water content of 43.08% in the treatment steamed while the lowest was in the amount of 24.59% in the treatment of roast. The highest protein content of 10.91% in the treatment roasted while the lowest is equal to 8.81% on a steam treatment. The highest fat content is equal to 1.63% on a steam treatment, while the lowest was 1.51% on a toasted treatment. The ash content of 3.92%, the highest in the treatment of roast and the lowest 2.88% on a steam treatment.
Optimizing Tuna Fish Quality through a Science-Based Sustainable Partnership Approach and Ecological Management in Boneoge Village, Central Sulawesi Nurfadilah; Asriani Hasanuddin; Nasmia
Jurnal Penelitian Pendidikan IPA Vol 10 No 10 (2024): October
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v10i10.9364

Abstract

The potential of tuna resources is quite large, but to achieve export quality, fishermen and Fish Processing Units (UPI) must implement a strict quality assurance system, and government involvement is needed so that the tuna export process from Boneoge Village can be realized soon. This study aims to analyze partnership strategies that can be applied to improve the quality of tuna in Boneoge Village. Data collection method was carried out by purposive sampling. Basically, the data in this study were obtained and collected through triangulation (multi-method). The respondents selected in this study were ten people consisting of four fishermen, Quality Control and employees of the Fish Processing Unit (UPI), four related institutions. The data analysis used was SWOT analysis followed by QSPM analysis. Based on the SWOT analysis, there are 7 strategies that can improve the quality of partnership-based tuna in Boneoge Village, Donggala Regency. Based on the QSPM analysis, the first priority strategy is the strategy of Building Partnerships through Empowerment between the Government, UPI and Fishermen with a TAS value of 7.24, the second priority is Training in Fishermen and UPI Skills and Bureaucratic Efficiency with a TAS value of 6.27, the third priority is Improving Product Quality and Safety with a TAS value of 5.89.
PENGENTASAN KEMISKINAN MELALUI PEMBERDAYAAN EKONOMI PEREMPUAN DENGAN PELATIHAN PEMBUATANANEKA PANGAN FUNGSIONAL BERBAHAN BAKU DAGING ITIK PETELUR AFKIR PADA KELOMPOK PETANI DI DESA LANGALESO KECAMATAN DOLO KABUPATEN SIGI Rusdi Rusdi; Asriani Hasanuddin; Hi. Fatmawati; Minarny Gobel
BESIRU : Jurnal Pengabdian Masyarakat Vol. 1 No. 12 (2024): BESIRU : Jurnal Pengabdian Masyarakat, Desember 2024
Publisher : Lembaga Pendidikan dan Penelitian Manggala Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62335/9mfh5n21

Abstract

Daging itik (afkir) dapat diperoleh dari itik petelur yang sudah tidak berproduksi lagi, atau berasal dari itik pejantan yang sudah tua, sehingga pada umumnya mempunyai daging yang alot dan keras. Berdasarkan hasil wawancara dengan aparat Desa dan pengurus kelompok petani perempuan di desa Langgaleso Kecamatan Dolo, didapatkan berbagai macam persoalan diantaranya kurangnya pengetahuan mengenai pengolahan bahan pangan fungsional berbahan baku daging itik yang diharapkan dapat meningkatkan pendapatan ekonomi keluarga serta memenuhi kebutuhan gizi masyarakat. Luaran yang dihasilkan sesuai target dari kegiatan ini adalah: Keterampilan perempuan mitra dalam alih teknologi pembuatan aneka pangan fungsional Berbahan Baku Daging Itik Afkir, serta info lewat media. Kelompok sasaran pada kegiatan pengabdian masyarakat adalah kelompok usaha ternak itik, yang pesertanya sebanyak 30 orang. Bentuk kegiatan yang telah dilakukan adalah realisasi program pengabdian ini meliputi Sosialisasi, Survei Lapangan, Pelatihan dan Demonstrasi Pembuatan produk, serta Monitoring dan Evaluasi Hasil. Hasil yang dicapai adalah terjadinya transfer ilmu pengetahuan tentang pembuatan Aneka pangan fungsional berbahan baku daging itik.
The Effect of Adsorbents on the Quality of Refined Eel Fish (Anguilla marmorata [Q.] Gaimard) Oil as a Raw Material for Pharmaceutical Preparations Jamaluddin; Yuliet; Wa Ode S. Musnina; Yonelian Yuyun; Syahna Shaldan; S. Malasugi; Putri A. Arta; Gina N. Putri; Adetya Maryani; Muhammad F. Haq; Syamsul Lakahoro; Nurul Awwaliyah P. Firman; Siti B. Al-Amri; Sinta Amelia; Asriani Hasanuddin; Novalina Serdiati; Jusri Nilawati
Jurnal Penelitian Pendidikan IPA Vol 10 No 12 (2024): December
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v10i12.9806

Abstract

Eel fish (Anguilla marmorata (Q.) Gaimard) oil is a valuable source of health-promoting unsaturated fatty acids. Adsorbent selection during the bleaching stage of fish oil purification can significantly impact the final product quality.  This study aimed to evaluate the impact of different adsorbents on the quality of refined eel fish (Anguilla marmorata (Q.) Gaimard) oil. Eel fish oil was extracted using Soxhlet extraction with diethyl ether and purified through degumming, neutralization, and bleaching stages. Various adsorbents (bentonite, magnesol XL, and zeolite) were employed at different concentrations (1% bentonite, 3% magnesol XL, and 5% & 10% zeolite activated by acid and base) to remove impurities. The refined oils were analyzed for physical, chemical, and microbiological properties. Results showed that all adsorbents effectively improved the quality of eel fish oil, meeting most International Fish Oil Standard (IFOS) and Indonesian National Standard (SNI - 8467:2018) criteria. However, density and iodine values were below the specified limits. Microbiological analysis confirmed the absence of contamination, but lead levels exceeded the permissible standard.
Pelatihan Pembuatan Puding Daun Kelor Sebagai Upaya Pemanfaatan Sumber Daya Lokal Untuk Pencegahan Stunting Di Desa Tosale Jamaluddin, Jamaluddin; Pitriani, Pitriani; Hasanuddin, Asriani; Serdiati, Novalina; Adrianton, Adrianton
Jompa Abdi: Jurnal Pengabdian Masyarakat Vol. 4 No. 2 (2025): Jompa Abdi: Jurnal Pengabdian Masyarakat
Publisher : Yayasan Jompa Research and Development

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57218/jompaabdi.v4i2.1418

Abstract

Stunting merupakan masalah gagal tumbuh pada anak balita akibat kekurangan gizi kronis, yang berdampak pada penurunan produktivitas dan peningkatan risiko penyakit degeneratif di kemudian hari. Pemberian makanan yang tidak tepat dan kurang gizi menjadi penyebab utama stunting. Dalam upaya pencegahan stunting di Desa Tosale, pemanfaatan sumber daya lokal menjadi penting untuk meningkatkan kualitas gizi anak-anak. Oleh karena itu, kegiatan program kerja ini bertujuan memberikan pengetahuan kepada masyarakat Desa Tosale mengenai stunting dan pencegahannya pada bayi berisiko. Pelatihan ini menggunakan metode praktik langsung yang melibatkan 10 ibu-ibu kader Pembuatan Makanan Tambahan (PMT) sebagai pesertanya. Kegiatan inti pelatihan ini adalah praktik pembuatan puding daun kelor sebagai alternatif makanan tambahan pencegah stunting, disertai dengan pemaparan materi terkait stunting dan manfaat daun kelor. Hasil kegiatan menunjukkan adanya peningkatan pengetahuan dan keterampilan peserta dalam membuat puding daun kelor sebagai makanan tambahan bergizi. Temuan ini mengindikasikan bahwa pemanfaatan sumber daya lokal seperti daun kelor melalui pelatihan pembuatan makanan tambahan yang variatif perlu terus didukung, dan kegiatan ini memberikan alternatif bagi ibu-ibu kader PMT dalam menyajikan makanan tambahan yang berpotensi mencegah stunting pada bayi berisiko di Desa Tosale. Pelatihan serupa dengan memanfaatkan bahan pangan lokal lainnya disarankan untuk memperkaya pilihan makanan tambahan bergizi.
Co-Authors . Mappiratu Abdul Hakim Laenggeng Abdul Rahim Adetya Maryani Adrianton A. ahmad rizal Ahmad Rizal Aidah, Nur Alimudin Laapo Alismi M Salanggon Amalia Noviyanty Andi Darmawati Tombolotutu Andi Eni Firdani Arsal Arsal Arsal, Arsal Bau Toknok Chairil Anwar Chairil Anwar Dedi Fardiaz Didit Kustantio Dewanto Eny Yuniati Fachry L. Fadly Y Tantu Fajriani Fajriani Fajrul Amin Finarti Finarti Finarti, Finarti Gatot Siswo Hutomo Gina N. Putri Hafsah Hafsah Hafsah Hafsah Hasmida Hasmida, Hasmida Hi. Fatmawati If'all, If'all Jamaluddin Jamaluddin Jamaluddin Jamaluddin Jamaluddin Jusri Nilawati Lien Damayanti Manap Trianto Marhawati Mappatoba Marhawati Mappatoba Marwah Marwah Marwah Max Nuralam Minarny Gobel Muhammad F. Haq Mulkiah Amal Basri Nasmia Nasmia Nova Rugayah Nova Susanti Novalina Serdiati Nur Aidah Nurfadilah Nurul Awwaliyah P. Firman Nuryanti, Sitti Pitriani Pitriani Pitriani, Pitriani Putri A. Arta Putut Har Riyadi Roni Hermawan Roni Hermawan Rosedi Rosedi Rosedi Rosedi Rosmiaty Arief Rusdi Rusdi Rusdi Rusdi Rustam Abd. Rauf S. Malasugi Sari Aswani Sinta Amelia Siti B. Al-Amri Sugiarto Sugiarto Sukisman Abdul Halid Syahna Shaldan Syahraeni Kadir Syahrir Syahrir Syahrir Syamsul Lakahoro Trismansyah Trismansyah Umrah Umrah Wa Ode S. Musnina Wendy Alexander Tanod Yonelian Yuyun Yuliet Yuliet