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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Keteknikan Pertanian Jurnal Pengabdian Kepada Masyarakat Sakai Sambayan Jurnal Keteknikan Pertanian Tropis dan Biosistem agriTECH Biology, Medicine, & Natural Product Chemistry Jurnal Penelitian Pertanian Terapan Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Journal of Multidisciplinary Applied Natural Science Jurnal Inovasi Pembangunan International Journal of Hydrological and Environmental for Sustainability Jurnal Teknologi Pengolahan Pertanian Molekul: Jurnal Ilmiah Kimia Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Jurnal Agroindustri Berkelanjutan Jurnal Sinergi

Esa Ghanim Fadhallah

Department Of Agricultural Product Technology, Faculty Of Agriculture, Universitas Lampung

Author-ID : 3237835

Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Transportation Other

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Microwave Absorbent Packaging Material from Composites Chitosan-Polyvinyl Alcohol Polymer Bambang - Riyanto; Akhiruddin - Maddu; Esa Ghanim Fadhallah
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17 No 2 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Microwave absorbent packaging materials currently tend to biomaterial. Chitosan is a dielectric biomaterial with polycationic properties. The aim of this study was to analyze characteristics of microwave absorbing packaging material made from composite chitosan-polyvinyl alcohol (PVA) polymer. The ability of the packaging material to absorb microwave was determined by reflection loss measurement. Formed packaging prototype resembles as a thin transparent yellowish plastic with thickness (0.11-0.22 mm) and the tensile strength (106.33±2.82-143.00±2.59 kPa). SEM analysis showed homogenous structure characterized by interaction between chitosan and PVA. Optimum absorption value was obtained from chitosan concentration of 1%, with average value of reflection loss was (-31.9289±4.0094) dB.Keywords: chitosan, material packaging, microwave, reflection loss

Pengaruh Lama Pengukusan terhadap Mutu Fisik Beras Pratanak pada Beberapa Varietas Gabah Esa Ghanim Fadhallah; Rokhani Hasbullah; Lilik Pujantoro Eko Nugroho
Jurnal Keteknikan Pertanian Vol. 4 No. 2 (2016): JURNAL KETEKNIKAN PERTANIAN
Publisher : PERTETA

AbstractParboiled rice processing begins with a process of paddy soaking and steaming. These processes are intended to improve physical quality and lower the glycemic index so it fits for diabetic and diet purposes. Objective of this study was to assess the effect of soaking time and temperature on paddy moisture content and effect of steaming time on milling yield and physical quality of parboiled rice in some paddy varieties. The stages of the research was determination of soaking time and temperature, processing of parboiled rice, milling yield analysis, and physical properties analysis. The result showed that paddy soaking at 60oC takes 3 - 5 hours to reach moisture content of 25 – 30%, whereas at 30oC takes more than 7 hours. Steaming of Ciherang paddy for 20 minutes resulted the highest head rice yield (72.52 ± 5.00%). Parboiling condition that recommended was soaking paddy on 60oC for 4 hours and steaming for 20 minutes using Ciherang paddy variety.AbstrakPengolahan beras pratanak diawali dengan proses perendaman dan pengukusan gabah. Proses tersebut dimaksudkan untuk meningkatkan mutu fisik dan menurunkan nilai indeks glikemik dari beras yang dihasilkan sehingga cocok dikonsumsi penderita diabetes dan untuk keperluan diet. Penelitian ini bertujuan mengkaji pengaruh suhu dan waktu perendaman terhadap kadar air gabah dan mengkaji pengaruh lama pengukusan terhadap rendemen giling dan mutu fisik beras pratanak pada beberapa varietas gabah. Tahapan penelitian meliputi penentuan suhu dan waktu perendaman, pembuatan beras pratanak, analisis rendemen giling dan analisis mutu fisik beras pratanak. Hasil penelitian menunjukkan bahwa perendaman pada suhu 60oC membutuhkan waktu 3 - 5 jam untuk mencapai kadar air gabah 25 – 30%, sedangkan pada suhu 30oC membutuhkan waktu lebih dari 7 jam. Pengukusan 20 menit pada gabah varietas Ciherang menghasilkan rendemen beras kepala tertinggi, yaitu 72.52 ± 5.00%. Kondisi proses pratanak yang direkomendasikan adalah perendaman gabah pada suhu 60oC selama 4 jam dan pengukusan selama 20 menit menggunakan gabah varietas Ciherang.

Karakteristik Sensori, Kimia dan Fisik Pempek dari Ikan Tenggiri dan Ikan Kiter pada Berbagai Formulasi Esa Ghanim Fadhallah; Fibra Nurainy; Erdi Suroso
Jurnal Penelitian Pertanian Terapan Vol 21 No 1 (2021)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v21i1.1972

Pempek is one of the traditional snack food from Palembang which is made from fish and very popular in Indonesia. The objective of this study was to determine the effect of the combination of barred mackerel fish and pick handle barracuda fish meat on sensory, chemical, and physical properties and to determine the best economic formulation of pempek. This study used the Completely Randomized Design with six-level treatments of a combination of barred mackerel fish and pick handle barracuda fish, respectively, 200 g-0 g (P1), 160 g-40 g (P2), 120 g-80 g (P3), 80 g-120 g (P4), 40 g-160 g (P5), and 0 g-200 g (P6). The characteristics of pempek were observed on the sensory (color, aroma, taste, texture, and overall acceptance), chemical (moisture and protein content), and physical properties (hardness, cohesiveness, springiness). The result showed that the treatment only has a significant effect on the color parameter of sensory properties. The higher amount of use of pick handle barracuda fish significantly reduced the panelist preference on color. The best formulation chosen was the combination of 40 g barred mackerel fish and 160 g pick handle barracuda with an economic total raw material cost of Rp 12.750. This formulation is recommended to produce pempek with the best quality and economic cost.

Studi Literatur: Potensi Onggok Singkong dan Kulit Pisang sebagai Alternatif Elektrolit Baterai Ramah Lingkungan Esa Ghanim Fadhallah; Nurhidayati Nurhidayati; Rizka Hidayati; Hanifah Hanifah; Deva Adrifani Prakasa
Jurnal Teknologi Pengolahan Pertanian Vol 4, No 1 (2022): Jurnal Teknologi Pengolahan Pertanian
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jtpp.v4i1.5677

Pisang merupakan salah satu komoditas buah yang memiliki kualitas yang unggul di Indonesia, dimana limbah kulitnya belum banyak dimanfaatkan. Onggok singkong sebagai limbah dari industri pengolahan singkong diketahui masih memiliki nilai ekonomi yang rendah dan umumnya dimanfaatkan sebagai pakan ternak. Kedua bahan tersebut diketahui masih mengandung komponen penting, seperti karbohidrat, kalium, klorida, HCN, magnesium, fosfor, klorida, kalsium, dan besi. Kandungan tersebut bila diolah lebih lanjut berpotensi untuk dimanfaatkan sebagai elektrolit baterai. Tujuan studi literatur ini adalah untuk menggali potensi limbah onggok dan kulit singkong sebagai alternatif elektrolit baterai ramah lingkungan. Metode yang digunakan dalam studi literatur ini adalah mencari informasi melalui data sekunder yaitu dari berbagai publikasi hasil penelitian. Hasil studi literatur ini menunjukkan bahwa komponen ionik pada onggok singkong dan kulit pisang sangat berpotensi untuk diolah dan diaplikasikan menjadi elektrolit pada baterai. Inovasi baterai ramah lingkungan ini direalisasikan dengan membuat pasta kulit pisang dan memfermentasi onggok singkong. Pengolahan kulit pisang dan onggok singkong ini diharapkan menjadi alternatif elektrolit pada batu baterai di masa depan yang ramah lingkungan.

Chemical, Microbiological and Sensory Characteristics of Wader Fish (Rasbora argyrotaenia) Joruk During Fermentation Dyah Koesoemawardani; Nida Rianda Nabila; Samsul Rizal; Suharyono AS; Esa Ghanim Fadhallah
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 12, No 1 (2023): March 2023
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v12i1.39-57

Joruk is a fermented fish product typical from East Ogan Komering Ulu, South Sumatra. This study aims to determine the chemical, microbiological, and sensory properties of the joruk during fermentation, as well as to get the right fermentation time for joruk production. Research was performed by preparing joruk using wader fish. Observations included pH, total lactic acid, water content, and total volatile base (TVB), total molds and yeasts, total microbes, and total lactic acid bacteria (LAB). Furthermore, the best treatment was observed for sensory properties and protein content. Results showed that during fermentation there was a decrease in the pH value, total mold, total microbes, and water content, while the total amount of lactic acid, LAB, and TVB increased. The best treatment was obtained on joruk stored on the 10th day of fermentation with a pH value of 6.33, total lactic acid 9.48%, water content 67.74%, TVB 93.88%, and total LAB, total mold/yeast, and total microbes was respectively 10.46, 7.21, and 12,13 log CFU/g. Sensory properties for raw joruk was brown with 6.2 scale, fishy (6.4), and intact appearance (5.1). Sensory properties for cooked joruk was brown (4.2), fishy (6.7), salty taste (3.1), sour taste (8.4), and incomplete appearance (2.8).Keywords: Characteristic, joruk, wader fish, protein, TVB

FORMULASI MINYAK ATSIRI (ESSENTIAL OIL) CENGKEH (OLEUM SYZYGIUM AROMATICUM) PADA PEMBUATAN EAU DE PARFUME Syafika Itamar; Tanto Pratondo Utomo; Esa Ghanim Fadhallah; Harun Al Raysid
Inovasi Pembangunan : Jurnal Kelitbangan Vol 11 No 02 (2023): Agustus 2023
Publisher : Balitbangda Provinsi Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35450/jip.v11i02.398

Eau de parfume (EDP) is a type of perfume or fragrance that has an aromatic concentration of about 15-20% in mL per bottle. Indonesia has the potential of spice plants producing essential oils that can be used as aromatic ingredients for making perfumes, one of which is the clove plant. This study aims to analyze the characteristics of parfum and analyze the cost of production in the best perfume formulation. The study was prepared with a two-factor Complete Randomized Design (RAL) (A-B) with 5 repeats. The treatment in this study is the ratio of clove oil: cocoa scented oil: pine oil: lemongrass oil: coconut scented oil, amounting to (mL) 1:4:1:1:3 (A1B1), 1:4:0,5:0,5:4 (A1B2), 0,8:4:1,1:1,1:1:3 (A2B1), 0,8:4:0,6:0,6:6:4 (A2B2). The parameters observed are hedonic tests of color, aroma, aroma intensity and aroma level as well as the best treatment, namely stain tests, fragrance resistance tests, perfume suitability, and cost of goods produced analysis. The data obtained were analyzed for homogeneity with the Bartlet test, then analyzed for fingerprints (ANARA), and further tests with DMRT. The results showed that the best formulation of Eau de parfume cloves was obtained in the formulation A2B2 ( 4mL coconut : 0.8mL cloves : 4mL cocoa / chocolate : 0.6mL pine : 0.6mL lemongrass). This formulation has specific no stains, with fragrance resistance tests up to 55.57% in the 5th hour, and the suitability of the perfume received by the panelists with a warmwoody scent. The results of the product cost analysis resulted in a selling price of Rp. 50.000 per size of 30 mL.

Pembuatan Produk Olahan Jeruk sebagai Upaya Peningkatan Perekonomian Petani Jeruk di Desa Wiyono Pesawaran Lampung Susilawati Susilawati; Novita Herdiana; Pramita Sari Anungputri; Esa Ghanim Fadhallah
Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Vol 2, No 1 (2023): Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Vol 2 No 1, Maret 2023
Publisher : Agriculture Faculty, Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jpfp.v2i1.6605

Desa Wiyono Kecamatan Gedong Tataan Kabupaten Pesawaran dikenal sebagai salah satu wilayah di provinsi Lampung yang memiliki potensi buah jeruk yang besar dan sebagian besar mata pencaharian warga adalah sebagai petani jeruk. Petani jeruk di Desa Wiyono Kecamatan Gedong Tataan Kabupaten Pesawaran belum mengetahui lebih banyak terkait olahan buah jeruk, sedangkan produk olahan buah jeruk diketahui memiliki nilai jual yang lebih tinggi. Kegiatan ini bertujuan untuk meningkatkan pengetahuan dan keterampilan para petani jeruk di Desa Wiyono Kecamatan Gedong Tataan Kabupaten Pesawaran dalam mengolah buah jeruk menjadi produk olahan yang dapat bermanfaat untuk meningkatkan ekonomi para petani jeruk. Kegiatan pengabdian ini dilakukan melalui tahapan, yaitu evaluasi awal (pre-test), pemberian materi dan demonstrasi mengenai pengolahan jeruk, dan evaluasi akhir (post-test). Khalayak sasaran dalam kegiatan pengabdian ini adalah petani jeruk di Desa Wiyono Kecamatan Gedong Tataan Kabupaten Pesawaran. Hasil kegiatan ini menunjukkan adanya peningkatan pengetahuan secara keseluruhan dari warga mengenai pengolahan jeruk dari awalnya sebesar 11,1% menjadi 100%. Kegiatan ini diharapkan dapat menjadi usaha alternatif bagi petani sebagai tambahan penghasilan untuk meningkatkan perekonomian petani.Kata kunci: ekonomi, jeruk, Lampung, produk olahan, Pesawaran

Pengenalan Oven Surya untuk Pengeringan Gula Semut dalam Rangka Peningkatan Produksi dan Mutu Produk pada KWT Putri Handayani di Kecamatan Gisting Kabupaten Tanggamus Provinsi Lampung Ribut Sugiharto; Novita Herdiana; Pramita Sari Anungputri; Esa Ghanim Fadhallah
Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Vol 2, No 2 (2023): Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Vol 2 No 2, September 2
Publisher : Agriculture Faculty, Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jpfp.v2i2.7634

Kondisi cuaca yang tidak stabil menyebabkan hambatan dalam proses produksi gula semut dan menimbulkan ketidakpastian terhadap mutu produk. Oleh karena itu, dilakukan kegiatan pengabdian masyarakat dengan tujuan untuk mengenalkan dan memberikan pelatihan penggunaan alat pengering surya guna meningkatkan produksi dan mutu gula semut. Metode pelaksanaan kegiatan ini melibatkan ceramah, diskusi, dan tanya jawab sebagai sarana pemahaman materi dan diskusi terkait pengembangan produksi gula semut. Selanjutnya, dilakukan praktek penggunaan alat pengering surya. Kegiatan pengabdian ini berlangsung selama 4 bulan. Hasil kegiatan ini menunjukkan bahwa anggota KWT Putri Handayani antusias dan memiliki minat untuk menggunakan oven surya dalam proses pengeringan gula semut, dan setelah mengadopsi metode ini, mereka merasakan peningkatan mutu produk dan percepatan proses pengeringan. Selain itu, anggota KWT Putri Handayani mampu memproduksi oven surya sendiri setelah pelatihan. Rekomendasi untuk masa mendatang adalah melaksanakan program Pengabdian kepada Masyarakat lanjutan yang melibatkan pelatihan peningkatan mutu produk dan kemasan gula semut, evaluasi pasar, dan metode pemasaran, termasuk penjualan online.

Synthesis and Characterization of Nanomaterials from Porang (Amorphophallus muelleri) and Its Application for Bioplastic: Preliminary Esa Ghanim Fadhallah; Lathifa Indraningtyas; Teguh Setiawan; Iqbal Firdaus; Andri Pratama
agriTECH Vol 43, No 4 (2023)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.77983

The increase in plastic waste caused by population growth and human activities is capable of leading to negative consequences for the environment. The substantial accumulation contributes to environmental pollution since its resilience against microbial degradation poses a significant challenge. Furthermore, the utilization of bioplastics as a biodegradable substitute presents a viable strategy for diminishing reliance on synthetic plastics. Starch emerges as a prevalent primary component in the fabrication of bioplastics, owing to its array of merits including renewability, cost-effectiveness, non-toxicity, and facile degradability. The application of nanomaterials to bioplastics is believed to accelerate the degradation of bioplastics. Therefore, this study aimed to identify the characteristics of nanomaterial from porang (Amorphophallus muelleri) and bioplastic. The method included the extraction of porang nanomaterial through a specified water-to-porang ratio (2.5:1) followed by sonication (50 W, 75 minutes). The formulation of bioplastics involved the amalgamation of corn starch, porang nanomaterial, and glycerol. In addition, the chemical properties of porang nanomaterials included 41.41% starch content, 13.49% amylose, 7.87% ash, and 2.52% calcium oxalate. The particle size of porang nanomaterials was distributed from 603.7-952.1 nm with an average 722.6 nm crystalline structure containing calcium oxalate. The bioplastic had the form of a thin brown layer with a thickness value ranging from 0.23-0.39 mm. This research was expected to provide new information related to the essential characteristics of nanomaterials from porang and its potential application in solving environmental issues caused by synthetic plastics.

Sustainable Bioplastics Made from Cassava Peel Waste Starch and Carrageenan Formulations: Synthesis and Characterization Fadhallah, Esa Ghanim; Assa'diyah, Indah Nurul; Juwita, Nana; Tullaila, Sholeha; Yudistiro, Muhammad Kahfi Kharisma; Zuidar, Ahmad Sapta; Dameswary, Amarilia Harsanti
Molekul Vol 19 No 1 (2024)
Publisher : Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jm.2024.19.1.8394

Plastic waste has become a global environmental problem as it is difficult to decompose and harms the environment. The alternative solution to overcome this problem is to produce biodegradable plastics made from renewable materials. Cassava peel waste contains starch that can form a thin film but has poor mechanical properties. Therefore, it is necessary to include additional substances to enhance its strength. Carrageenan is a substance that can improve bioplastic mechanical properties. This study aims to determine the characteristics of bioplastic made from cassava peel waste starch and carrageenan formulation. Nine formulations were tested in this study using the randomized complete block design factorial with the two factors of cassava peel starch (S) and carrageenan (C) concentrations, both at three levels and carried out under three replications. Bioplastics characteristics are observed in thickness, swelling, biodegradation, tensile strength, elongation, and elasticity. The formulation S2C1 (starch 20%; carrageenan 5%) produced the bioplastic with the best mechanical properties, including a tensile strength of 1.1 MPa, elongation of 1.33%, and elasticity of 0.87. Meanwhile, the formulation S3C1 (starch 30%; carrageenan 5%) had the best results for swelling, thickness, and biodegradability, with a swelling value of 57.79%, thickness of 0.36mm, and 11-day biodegradability.

Co-Authors , Agustiansyah Agustin Setia Ningsih Ahmad Sapta Zuidar Ahmad Sapta Zuidar Ahmad Sapta Zuidar Aisyah Tri Ramadhani Aisyah, Wulan Nur Akhiruddin Maddu Amarilia Harsanti Dameswary Amelia, Leona Aminuyati Andri Pratama Angela Merici Pusparani Anggriani, Yosnita Anungputri, Pramita Sari Ashari, Hersan Pratama Assa'diyah, Indah Nurul Ayelia Sheptia Ahmadila Bambang - Riyanto Bella Amanda Iswahyudi Billa, Likia Salsa Dameswary, Amarilia Harsanti Dea Meranda Deva Adrifani Prakasa Dewi, Ni Made Puspa Diki Danar Tri Winanti dwi anggun Dyah Koesoemawardani Dyah Koesoemawardani Erdi Suroso Fahlevi, Frily Aurelia Salshabila Fardhansyah, Agum Fathan Khanifadin Febriati, Nurullia Fibra Nurainy Fitri Nuraini Fadila Fran Denis Sitohang Gustaf Triyoga Haidawati Haidawati Haidawati Haidawati Haidawati, Haidawati Hanifah Hanifah Hanifah Septiana Putri Harun Al Rasyid Harun Al Rasyid Harun Al Raysid Herdiana, Novita Hersan Pratama Ashari Hidayat, Alif Fikri Nur Indah Nurul Assa'diyah Indraningtyas, Lathifa Iqbal Firdaus Iswahyudi, Bella Amanda Jihan Allya Syahar Juwita, Nana Khairun Nisa Berawi Kusumaninghayu, Titis Lathifa Indraningtyas Lathifa Indraningtyas Liansa, Berti Likia Salsa Billa Lilik Pujantoro Eko Nugroho Madi Hartono Maftukh Zaina Luthfiyyah Maria Erna Kustyawati Meranda, Dea Mubarik, Depri Muhammad Hibban Fadlurrohman Ayyasy Muhammad Nur Mulianingsih, Elita Nana Juwita Navisa, Putri Nida Rianda Nabila Ningsih, Agustin Setia Ningtias, Nadila Novita Herdiana Novita Herdiana Novita Herdiana Nugroho, Pandu Lintang Nurhidayati Nurhidayati Otik Nawansih Otik Nawansih Pandu Lintang Nugroho Pramita Sari Anungputri Pramita Sari Anungputri Prasetyo Hadi Utomo Precillia Regitha Puspita Yuliandari Putri, Eka Cahyani Rian Adi Prayoga Ribut Sugiharto RIBUT SUGIHARTO Rizka Hidayati Rokhani Hasbullah Saffanah, Arfika Julya Samsu Udayana Nurdin Samsul Rizal Samsul Rizal Sasmita, Cindy Satriya, Aji Shaffa Audya Nurin Putri Sholeha Tullaila Silaturahmi Widaputri Sri Hidayati Sri Hidayati Sri Hidayati Subeki Subeki Suharyono AS Suseno, Silvy Amanda Susilawati Susilawati Susilawati, Susilawati Sussi Astuti Syafika Itamar Talaumbanua, Mareli Tanto Pratondo Utomo Tanto Pratondo Utomo Tegar Suryawan Teguh Setiawan Teguh Setiawan Teguh Setiawan Teguh Setiawan Titis Kusumaninghayu Tullaila, Sholeha Ummi, Yana Hijriyatin Wasalamah, Diah Shihatin Widaputri, Silaturahmi Winanti, Diki Danar Tri Wisnu Satyajaya Wisnu Satyajaya Wulan Nur Aisyah Yudistiro, Muhammad Kahfi Kharisma Yuliandari, Puspita Yunita Rachmawati Yusup, Maulid Wahid Zaskia Rahma Andini Zulferiyenni, Zulferiyenni

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