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Esa Ghanim Fadhallah
Department Of Agricultural Product Technology, Faculty Of Agriculture, Universitas Lampung
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LITERASI PELAKU USAHA TERHADAP KEWAJIBAN SERTIFIKASI HALAL BERDASARKAN UNDANG-UNDANG NO.33 TAHUN 2014 TENTANG JAMINAN PRODUK HALAL (Studi Kasus Warung Makan di Kampus Universitas Lampung) Sasmita, Cindy; Nawansih, Otik; Satyajaya, Wisnu; Fadhallah, Esa Ghanim; Rizal, Samsul
Jurnal Agroindustri Berkelanjutan Vol. 4 No. 2 (2025)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v4i2.10990

Abstract

Sertifikasi halal merupakan kewajiban hukum bagi pelaku usaha sebagaimana diatur dalam Undang-Undang Nomor 33 Tahun 2014 tentang Jaminan Produk Halal. Namun, tingkat pemahaman pelaku usaha warung makan di Kampus Universitas Lampung terhadap kewajiban ini masih bervariasi. Penelitian ini bertujuan untuk mengkaji sejauh mana literasi pelaku usaha terhadap kewajiban sertifikasi halal dengan menggunakan metode kualitatif dan pendekatan normatif-empiris. Teknik pengumpulan data meliputi observasi, wawancara, kuesioner, dan dokumentasi. Hasil penelitian menunjukan bahwa dari 15 responden hanya 3 responden (20%) yang sudah memiliki sertifikasi halal. Mayoritas pelaku usaha tidak mengetahui adanya regulasi halal tersebut sebanyak 13 responden (87%). Hal ini menggambarkan bahwa rendahnya literasi halal, sebagian besar responden menyampaikan belum ada sosialisasi ataupun keharusan dari pihak kampus untuk bersertifikasi halal, menganggap keterbatasan informasi, persepsi biaya yang tinggi serta kerumitan proses administrasi menjadi faktor hambatan. Oleh karena itu, dibutuhkan edukasi langsung bagi pelaku usaha mikro dan pelaku usaha harus memiliki kesadaran dalam memenuhi regulasi halal. Kata kunci: literasi halal, pelaku usaha, sertifikasi halal, warung makan.
P Pengaruh Penambahan Puree Labu Siam (Sechium edule) Terhadap Sifat Fisikokimia dan Sensori Otak-Otak Ikan Kuniran (Upeneus sulphureus) Hanifah Septiana Putri; Dyah Koesoemawardani; Esa Ghanim Fadhallah; Sri Hidayati
Jurnal Agroindustri Berkelanjutan Vol. 4 No. 2 (2025)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v4i2.11523

Abstract

Otak-otak in general are processed products with low fiber content, so the use of chayote puree can increase fiber content and improve the texture of otak-otak. This study aims to determine the effect of the addition of chayote puree on the physicochemical and sensory properties of kuniran fish otak-otak and the best concentration of chayote puree addition on the physicochemical and sensory properties of kuniran fish otak-otak according to SNI 7757:2013. This study used a Randomized Complete Group Design (RAKL) with a single factor and four replicates. This research uses the formulation of adding chayote puree with 6 levels, namely P1 (0%), P2 (5%), P3 (10%), P4 (15%), P5 (20%), and P6 (25%). The data obtained were analyzed for homogeneity with Bartlett's test and data multiplicity was tested with Tuckey's test, then the data were analyzed for variance to determine the effect of treatment. If there is a significant effect, the data is further analyzed with the Honest Real Difference Test (BNJ) at the 5% level. The best otak-otak results are treatment P6 with the addition of chayote puree as much as 25% with the criteria of water content 52.99%, hardness 445.94 gf, cohesiveness 0.87, springiness 10.30 mm, L 73.68, a* 4.15, b* 9.73, color 2.75 (not brownish yellow), texture 4.58 (chewy), aroma 3.92 (somewhat typical of fish), taste 4.11 (like), and overall acceptance 4.11 (like). Kuniran fish otak-otak with the addition of chayote puree can increase fiber by 1.58% of the daily requirement.
Application of Alginate-Based Edible Coating with Beeswax Addition on Minimally Processed Pears (Pyrus bretschneideri Rehd.) Luthfiyyah, Maftukh Zaina; Fadhallah, Esa Ghanim; Herdiana, Novita; Nurainy, Fibra
Biology, Medicine, & Natural Product Chemistry Vol 14, No 2 (2025)
Publisher : Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/biomedich.2025.142.927-935

Abstract

Pears, especially after being cut, tended to experience a decline in quality and damage such as enzymatic browning, moisture loss, and texture changes. The application of alginate-based edible coating with the addition of beeswax was one of the innovations that could be applied to minimally processed pears to slow down the rate of deterioration. This study aimed to determine the effect of beeswax concentration in alginate-based edible coating solutions on the freshness of minimally processed pears and to identify the optimal beeswax concentration using the star method. The study was designed using a Completely Randomized Design (CRD) in a non-factorial arrangement with the addition of beeswax. The treatments consisted of six levels: BK as the control, B0 (alginate), B2 (alginate + 2% beeswax), B4 (alginate + 4% beeswax), B6 (alginate + 6% beeswax), and B8 (alginate + 8% beeswax), each with four replications. The results showed that the addition of beeswax to the alginate-based edible coating had a significant effect on moisture content, weight loss, firmness, total soluble solids, and color. The best treatment for maintaining pear freshness according to the star method was B4 (4% beeswax), which had a moisture content of 85.66%, weight loss of 1.79%, firmness of 874.63 gf, total soluble solids of 11.28 ËšBrix, and a lightness (L) value of 68.30 on day 12 of storage.
Sensory and physicochemical properties of threadfin bream (Nemipterus nemurus) meatballs from breadfruit and tapioca flour formulations: Sifat sensori dan fisikokimia bakso ikan kurisi (Nemipterus nemurus) dari formulasi tepung sukun dan tapioka Fadhallah, Esa Ghanim; Navisa, Putri; Susilawati, Susilawati; Sugiharto, Ribut
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 27 No. 11 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(11)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v27i11.56669

Abstract

Bakso ikan memerlukan bahan pengisi untuk menghasilkan kualitas produk akhir yang baik. Tapioka sering digunakan sebagai bahan pengisi dalam pembuatan bakso, namun memiliki kandungan nutrisi yang rendah. Tepung sukun dapat digunakan sebagai alternatif tambahan bahan pengisi bakso karena mengandung amilosa dan amilopektin yang tinggi serta serat yang tinggi. Penelitian ini bertujuan untuk menentukan formulasi bakso ikan kurisi dengan penambahan tepung sukun dan tapioka terbaik berdasarkan sifat sensori, fisik, kimia dan kesesuaian dengan SNI 7266:2014. Formulasi tepung sukun dan tapioka yang digunakan terdiri dari 6 perlakuan (%), yaitu (0:15); (3:12); (6: 9); (9:6); (12:3); dan (15:0). Parameter yang dianalisis meliputi uji sensori, kadar abu, air, hardness, springiness, dan cohesiveness. Perlakuan terbaik dilanjutkan analisis kadar protein dan serat kasar. Hasil penelitian menunjukkan bahwa formulasi tepung sukun dan tapioka berpengaruh nyata terhadap sifat sensori, fisik dan kimia bakso ikan kurisi. Formulasi terbaik adalah perlakuan tepung sukun 3% dan tapioka 12% dengan skor ketampakan 7,62 (permukaan halus, tidak berongga, cerah), aroma 7,75 (khas ikan), rasa 8,00 (khas bakso ikan), tekstur 7,83 (padat, kompak, kenyal), rasa secara hedonik 7,63 (sangat suka), penerimaan keseluruhan 7,39 (suka), kadar air 68,02%, abu 2,22%, serat kasar 0,71%, dan protein 11,38% yang sesuai dengan SNI 7266:2014. Formulasi ini juga menghasilkan nilai hardness 295,50 N, nilai springiness 12,57 mm, dan nilai cohesiveness 1,22 mm. Makin tinggi konsentrasi tepung sukun makin menurunkan nilai sensori dan fisik.
Physicomechanical properties of bioplastics from kappa-carrageenan and cassava peel starch : Sifat fisikomekanik bioplastik dari campuran kappa-karagenan dan pati limbah kulit singkong Fadhallah, Esa Ghanim; Fahlevi, Frily Aurelia Salshabila; Ashari, Hersan Pratama; Anggriani, Yosnita; Dewi, Ni Made Puspa; Meranda, Dea; Mulianingsih, Elita; Haidawati, Haidawati; Febriati, Nurullia
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 2 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(2)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v28i2.61874

Abstract

Kappa-karagenan yang berasal dari rumput laut merah dikenal bersifat membentuk film yang sangat baik dan banyak digunakan sebagai bahan bioplastik. Formulasi kappa-karagenan dan pati limbah kulit singkong yang diperkuat dengan polivinil alkohol (PVA) berpotensi menghasilkan bioplastik dengan sifat fisikomekanik yang lebih optimal. Penelitian ini bertujuan untuk menentukan formula terbaik kappa-karagenan dan pati limbah kulit singkong sebagai bioplastik berdasarkan sifat fisikomekaniknya yang meliputi ketebalan, kuat tarik, elongasi, dan laju transmisi uap air dengan mengacu pada standar JIS Z 1707. Penelitian menggunakan rancangan acak kelompok lengkap (RAKL) dengan variasi rasio kappa-karagenan dan pati limbah kulit singkong. Hasil menunjukkan bahwa formula kappa-karagenan dan pati limbah kulit singkong secara signifikan memengaruhi seluruh sifat fisikomekanik bioplastik, kecuali densitas. Seluruh formula memenuhi standar JIS untuk kuat tarik dan elongasi. Formula yang menggunakan pati limbah kulit singkong dengan konsentrasi yang lebih tinggi secara signifikan memperbaiki sifat penghalang bioplastik dengan menurunkan laju transmisi uap air dan penyerapan air. Peningkatan konsentrasi pati meningkatkan elongasi film secara signifikan, tetapi mengurangi ketebalan, kuat tarik, dan modulus Young, serta menghasilkan biodegradasi yang lebih lambat. Formula terbaik diperoleh pada rasio 1% kappa-karagenan: 4% pati dengan ketebalan 0,35 mm, kuat tarik 1,14 MPa, elongasi 25,78%, dan laju transmisi uap air 18,47 g/m2/hari. Hasil ini menunjukkan bahwa formulasi kappa-karagenan dan pati limbah kulit singkong dapat menghasilkan bioplastik dengan sifat fisikomekanik yang memenuhi standar dan berpotensi mengurangi polusi plastik secara keberlanjutan di masa depan.
Application of Edible Coating Water Soluble Based Chitosan Nanoparticles and Polyvinyl Alcohol in Strawberry (Fragaria Ananassa) Storage Billa, Likia Salsa; Rachmawati, Yunita; Kusumaninghayu, Titis; Nugroho, Pandu Lintang; Pusparani, Angela Merici; Fadhallah, Esa Ghanim; Winanti, Diki Danar Tri; Hartono, Madi
Biology, Medicine, & Natural Product Chemistry Vol 14, No 2 (2025)
Publisher : Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/biomedich.2025.142.1077-1083

Abstract

Strawberries (Fragaria ananassa) are highly sought after for their vibrant color and unique flavor. However, their high perishability and rapid quality degradation lead to significant post-harvest losses and a decrease in market value. This study aimed to evaluate the effect of an edible coating based on WSC nanoparticles and PVA on the quality characteristics of strawberries during storage. The research methodology included the synthesis of WSC nanoparticles, preparation of the coating solution, application to strawberries, and subsequent storage. A Completely Randomized Design (CRD) with a single-factor arrangement was utilized, comprising five PVA concentrations (0%, 2%, 3%, 4%, and 5%) with three replications. The results demonstrated that the application of the nanoparticle WSC-PVA-based edible coating effectively reduced weight loss and delayed physical deterioration. Increasing PVA concentrations led to a more effective preservation of total soluble solids (°Brix), a lower weight loss percentage, and a slower decline in vitamin C content. Higher PVA concentrations were found to reduce the rate of quality degradation and moisture loss. The coating formulation containing 4% PVA (P3) exhibited the best performance, maintaining a water content of 92.24%, total soluble solids of 2 °Brix, a pH of 4.3, a weight loss of 30%, and a vitamin C retention rate of 9.02%. The findings of this study offer a valuable solution for farmers to mitigate strawberry quality decline and provide new insights for future research on food preservation.
Application of Carbon Nanodots from Cocoa Husk Waste to Improve the Mechanical Properties of Cellulose-Carrageenan-Based Biodegradable Films Fadila, Fitri Nuraini; Fadhallah, Esa Ghanim; Zuidar, Ahmad Sapta; Setiawan, Teguh; Triyoga, Gustaf; Syahar, Jihan Allya; Ashari, Hersan Pratama; Regitha, Precillia; Khanifadin, Fathan; Aisyah, Wulan Nur; Meranda, Dea; Andini, Zaskia Rahma
Biology, Medicine, & Natural Product Chemistry Vol 14, No 2 (2025)
Publisher : Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/biomedich.2025.142.1185-1191

Abstract

Biodegradable films made from natural materials such as cellulose and carrageenan are easily degradable but exhibit poor mechanical properties. Incorporating carbon nanodots (CDs) from cocoa husk waste has the potential to improve their mechanical properties. This study aimed to characterize CDs synthesized from cocoa husk waste and evaluate their mechanical properties of cellulose-carrageenan-based biodegradable films. The research stages include the isolation of cocoa husk cellulose, CDs synthesis, CDs characterization, biodegradable film preparation, and characterization of the mechanical properties of biodegradable films. The experimental design used was a Completely Randomized Design (CRD) with the treatment factor of CDs addition at six levels (0%, 1%, 3%, 5%, 7%, 9%) with three replicates. The results showed that the average size of cocoa husk CDs was 997 nm, and the absorbance peak was detected at 298 nm, validating that the CDs had been successfully synthesized with blue light emission. Incorporating CDs significantly affected the mechanical properties of the biodegradable film. Biodegradable cellulose-carrageenan-based films with the addition of CDs from cocoa husks had a thickness of 0.35–0.64 mm, tensile strength of 2.94–4.20 MPa, elongation of 36.51–63.28%, and elasticity of 6.00–9.45 MPa. The tensile strength and elongation values meet the JIS Z 1707 standard. Higher concentrations of CDs significantly improved tensile strength and elasticity, while reducing the thickness and elongation.
Co-Authors , Agustiansyah Agustin Setia Ningsih Ahmad Sapta Zuidar Ahmad Sapta Zuidar Aisyah Tri Ramadhani Aisyah, Wulan Nur Akhiruddin Maddu Amarilia Harsanti Dameswary Amelia, Leona Aminuyati Andini, Zaskia Rahma Andri Pratama Anggriani, Yosnita Anungputri, Pramita Sari Ashari, Hersan Pratama Assa'diyah, Indah Nurul Bambang - Riyanto Billa, Likia Salsa Dameswary, Amarilia Harsanti Deva Adrifani Prakasa Dewi, Ni Made Puspa Dyah Koesoemawardani Dyah Koesoemawardani Erdi Suroso Fadila, Fitri Nuraini Fahlevi, Frily Aurelia Salshabila Febriati, Nurullia Fibra Nurainy Haidawati Haidawati Haidawati, Haidawati Hanifah Hanifah Hanifah Septiana Putri Harun Al Rasyid Harun Al Rasyid Harun Al Raysid Herdiana, Novita Hidayat, Alif Fikri Nur Indraningtyas, Lathifa Iqbal Firdaus Iswahyudi, Bella Amanda Juwita, Nana Khairun Nisa Berawi Khanifadin, Fathan Kusumaninghayu, Titis Lathifa Indraningtyas Liansa, Berti Lilik Pujantoro Eko Nugroho Luthfiyyah, Maftukh Zaina Madi Hartono Maria Erna Kustyawati Meranda, Dea Mubarik, Depri Mulianingsih, Elita Navisa, Putri Nida Rianda Nabila Ningsih, Agustin Setia Ningtias, Nadila Novita Herdiana Novita Herdiana Nugroho, Pandu Lintang Nurhidayati Nurhidayati Otik Nawansih Pramita Sari Anungputri Pramita Sari Anungputri Prayoga, Rian Adi Pusparani, Angela Merici Putri, Eka Cahyani Putri, Shaffa Audya Nurin RACHMAWATI, YUNITA Regitha, Precillia Ribut Sugiharto RIBUT SUGIHARTO Rizka Hidayati Rokhani Hasbullah Saffanah, Arfika Julya Samsul Rizal Samsul Rizal Sasmita, Cindy Satriya, Aji Sri Hidayati Sri Hidayati Suharyono AS Susilawati Susilawati Susilawati, Susilawati Sussi Astuti Syafika Itamar Syahar, Jihan Allya Talaumbanua, Mareli Tanto Pratondo Utomo Tanto Pratondo Utomo Tegar Suryawan Teguh Setiawan Teguh Setiawan Triyoga, Gustaf Tullaila, Sholeha Ummi, Yana Hijriyatin Wasalamah, Diah Shihatin Winanti, Diki Danar Tri Wisnu Satyajaya Yudistiro, Muhammad Kahfi Kharisma Yuliandari, Puspita Yusup, Maulid Wahid Zulferiyenni, Zulferiyenni