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All Journal Indonesian Journal of Halal Research Jurnal Agrium DEVELOPMENT : Journal of Community Engagement
Irdha Mirdhayati
Laboratorium Teknologi Pasca Panen Fakultas Pertanian dan Peternakan UIN SUSKA Riau
Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Medicine & Pharmacology Social Sciences Other

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Physical and Chemical Characteristic of Halal Gelatin Extracted from Buffalo Hide with Addition of Pineapple Rind at Different Ratio Aprizal, Aprizal; Mirdhayati, Irdha; Yendraliza, Yendraliza
Indonesian Journal of Halal Research Vol. 1 No. 1 (2019): February
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v1i1.4109

Abstract

The production of halal gelatin from buffalo hide waste which is animal be slaughtered according to Islamic law and using pineapple rind as an extraction agent was an alternative to produce halal gelatin. The availability of buffalo hide in Riau Province was stable and its hide had high protein content. This research was conducted to produced and determine the characteristics of halal gelatin from buffalo hide using solution of pineapple skin in terms of their physical and chemical properties. The Completely Randomized Design (CRD) was experimental design used with consist of 3 treatments and 4 replications. The treatment was ratio hide : pineapple rind solution, namely 3:1, 3:2 , 3:3 w/v. The parameters observed were yield, viscosity, color, pH, ash content and moisture content. The results showed that immersion of buffalo hide in the solution of pineapple rind at different ratio gave highly significant increased the viscosity and ash content of gelatin but not significant effect to yield percentage , color, pH and moisture of gelatin. The yield percentage ranging from 5.99-7.33%, pH 4.83-4.85, viscosity was 1.95-2.20 cP, color 0.54-0.71 absorbance unit, ash 0.25-, 032% and moisture 9.97-9.99%. It can be concluded that the best treatment was ratio 3:2 and 3 : 3 according to had viscosity, pH, color, ash and moisture in line with the standard of gelatin by Gelatin Manufacture Institute of America (GMIA).
PENDAMPINGAN SERTIFIKASI HALAL DAN PEMBUATAN KEFIR PADA PETERNAK KAMBING PERAH Fitra, Deni; Mirdhayati, Irdha; Adelina, Triani; Purnamasari, Endah; Erwan, Edi; Elviriadi; Zumarni; Khairuddin; Faruq, Umar; Restu Misrianti
DEVELOPMENT: Journal of Community Engagement Vol. 4 No. 2 (2025): Juni
Publisher : LPPM STAI Muhammadiyah Probolinggo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46773/djce.v4i2.2044

Abstract

Halal certification and diversification of goat milk products are crucial for increasing product value and improving farmers' welfare. Halal certification allows dairy products to meet Islamic standards and expand market opportunities. Currently, campus-linked goat farmers have not processed milk and remain focused on fresh milk. At Fathur Farm, halal certification assistance and kefir-making training were provided to these farmers. The methods used included counseling, socialization, and discussions, followed by an evaluation. This activity was carried out by lecturers and students from the Animal Product Technology expertise group in the Animal Science Department at Universitas Islam Negeri Sultan Syarif Kasim Riau. The program equipped farmers with skills on the halal certification process, including document preparation, uploading documents in the SIHALAL application, and obtaining the certificate. Kefir training enhanced farmers' skills, diversified and added value to their products, and supported the economic sustainability of local farmers.
Efektivitas Lama Transportasi Darat Yang Berbeda Terhadap Mutu Fisik Tomat (Lycopersicum esculentum L.) Yuda Sacer, Agel; Aulawi, Tahrir; Suryani, Penti; Mirdhayati, Irdha; Taufiq Arminudin, Ahmad; Zulaiha, Siti
Agrium Vol 19 No 4 (2022)
Publisher : Faculty of Agriculture, Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/agrium.v19i4.9728

Abstract

Karakteristik tomat dengan kulitnya yang lembut mudah rusak saat mendapat tekanan, dan gesekan karena kondisi jalan yang rusak pada saat pengangkutan atau faktor mekanis lainnya.. Sifatnya yang perishable berpengaruh terhadap mutu fisik tomat terutama persentase kerusakan, susut bobot, kadar air, dan perubahan warna. Tujuan penelitian adalah untuk mengetahui pengaruh lama transportasi terhadap mutu fisik tomat. Penelitian telah dilaksanakan di Laboratorium Teknologi Pasca Panen Fakultas Pertanian dan Peternakan UIN Sultan Syarif Kasim Riau. Penelitian dilaksanakan pada Bulan September-Oktober 2020. Metode penelitian adalah eksperimen dengan Rancangan Acak Lengkap dengan tiga perlakuan (P1=0 jam transportasi (kontrol), P2=4 jam transportasi, P3=8 jam transportasi) dengan enam ulangan. Parameter pengamatan yaitu persentase kerusakan, susut bobot, kadar air (basis basah) dan warna. Data analisis  sidik ragam yang berpengaruh nyata  dilanjutkan dengan Uji Jarak Duncan. Hasil penelitian lama transportasi menunjukkan pengaruh yang sangat nyata terhadap persentase kerusakan, susut bobot dan kadar air, dan  lama transportasi tidak berpengaruh nyata terhadap perubahan warna. Kesimpulan, lama 4 jam transportasi dan 8 jam transportasi berpengaruh terhadap sifat fisik, meliputi persentase kerusakan, susut bobot, dan kadar air. Tetapi tidak berpengaruh terhadap perubahan warna tomat.
Co-Authors Ahmad Taufiq Arminudin Aprizal Aprizal Edi Erwan Elviriadi Endah Purnamasari Fitra, Deni Khairuddin Penti Suryani Restu Misrianti Siti Zulaiha Tahrir Aulawi Umar Faruq Yendraliza - Yuda Sacer, Agel Zumarni