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All Journal Cannarium (Jurnal Ilmu-ilmu Pertanian) Techno: Jurnal Penelitian Jurnal Teknologi Pertanian AGRIKAN Jurnal Ilmiah Agribisnis dan Perikanan Indonesian Food Science and TechnologyJournal Madaniya International Journal on Food, Agriculture and Natural Resources (IJFANRES) Altifani Journal: International Journal of Community Engagement Agrikan: Jurnal Agribisnis Perikanan Jurnal Masyarakat Madani Indonesia Jurnal Pertanian Khairun (JPK) Jurnal Pengabdian Masyarakat Hutan
Hamidin Rasulu
Faculty Of Agriculture, Khairun University, Ternate, North Maluku
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Public Health Social Sciences

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Characteristics of fermented Cassava Flour as Material for Producing Sagukasbi Rasulu, Hamidin; Yuwono, Sudarminto S.; Kusnadi, Joni
Jurnal Teknologi Pertanian Vol 13, No 1 (2012)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (565.159 KB)

Abstract

This research aimed to study the effects of two fermentation methods (fixed and unfixed) on HCN content, bulk density, moisture content, flour microstructure, and sensory properties of texture, colour, and flavor of cassava flour made from local cassava tuber of Tidore variety. Unfixed fermentation was conducted by replacing soaking water every one a day. Meanwhile at fixed fermentation, the soaking water was not replaced. The result showed that HCN content of cassava flour of fixed fermentation method was significantly lower than (p<0.05) on unfixed fermentation method. Moisture and starch content of fixed and unfixed fermented cassava flour was lower than unfermented cassava flour. Starch granule micrograph of fixed and unfixed fermented cassava flour had similar starch granule size. Texture, color, flavour of both fermented cassava flour did not differ significantly (p>0.05). Otherwise, fixed fermentation method using local cassava variety of Tidore could be suggested for producing cassava flour and was recommended as raw material for sagukasbi processing. Keywords: fermented cassava, sagukasbi, microstructure, starch granule, cassava flour, unfixed fermen-tation, fixed fermentation, HCN content
Kajian Sifat Fisikokimia dan Organoleptik Cookies Rempah Dengan Penambahan Ekstrak Daging Buah Pala (Myristica fragrans) Nabila Shellawaty Latulanit; Nurjanna Albaar; Hamidin Rasulu; Abu Rahmat Ibrahim; Angela Wulansari
Cannarium Vol 19, No 2 (2021)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (198.232 KB) | DOI: 10.33387/cannarium.v19i2.4465

Abstract

Extract from the nutmeg flesh can be used as an additional ingredient in making cookies spice. cookies Spiceare food products that are dried by oven. cookies Spiceare made from wheat flour, sugar and butter with a moisture content of less than 5% and can be stored for quite a long time. This study aims to determine the formulation for making cookies spicewith the addition of the best nutmeg pulp extract. This research method was completely randomized design (CRD) with a single factor, namely the addition of nutmeg pulp extract with 5 treatment levels and 3 replications to obtain 5x3 = 15 experimental units. The treatments consisted of 5 treatments, namely 0% nutmeg and 100% wheat flour (P0), 10% nutmeg pulp and 90% wheat flour (P1), 20% nutmeg pulp and 80% wheat flour. (P2), 30% nutmeg pulp and 70% wheat flour (P3), and 40% nutmeg pulp and 60% wheat flour extract formulation (P4). Parameters covering chemical properties analysis include: moisture content, ash content, protein, carbohydrate, fat, and antioxidant tests. While the organoleptic test analysis includes: taste, texture, color, and aroma. The best treatment was found in the formulation of 40% nutmeg pulp and 60% wheat flour in treatment P4. 
PENGARUH UMUR DAUN PALA DAN JENIS PENGERINGAN TERHADAP SIFAT KIMIA DAN ORGANOLEPTIK TEH HERBAL DAUN PALA Maya Lestari; Erna Rusliana Muhammad Saleh; Hamidin Rasulu
TECHNO: JURNAL PENELITIAN Vol 7, No 2 (2018): Techno Jurnal Penelitian
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/tk.v7i2.791

Abstract

The purpose of this study for knowing the influnces by ege of nutmeg’s leaf and the type of drying are used to chemical and organoleptic properties of herbal tea by nutmeg’s leaf that produced. This study uses a randomized’s cluster design (RAK) factorial. Principal variable in this research is the analysis of chemical properties (antioxidant, moisture content, ash content, and crude fiber) and organoleptic (taste, color and smell).the old nutmeg’s leaf and the young with two drying type have chemical properties, namely: antioxidants 59.71% -76.83%, from 6.64 to 7.52% moisture content, ash content of 4.77% -6.66% and crude fiber 17.66% -24.02%. organoleptic properties: a sense of 3,06% -3,41%, 3,08% -3,48% aroma and color of 3,06% -3,25%. Herbal tea leaf is the best treatment young old nutmeg with a sun drying  (MM).Keywords: Herbal tea of nutmeg’s leaf, nutmeg’s leaf, the age of nutmeg’s and the drying type, chemical organoleptic properties
Chemical Characteristics, Sensory Analysis, and Antioxidant Activity Of Artificial Nori Made From Ptilophora pinnatifida With The Addition Of Moringa oleifera Leaves Angela Wulansari; Eka Kusuma Dewi; Rovina Andriani; Hamidin Rasulu
Agrikan: Jurnal Agribisnis Perikanan Vol 15, No 1 (2022): SI: The Turning Point
Publisher : Sangia Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.15.1.76-83

Abstract

Ptilophora pinnatifida is a red algae that can be found in wild around Indonesia’s ocean. It is a potential raw material for artificial nori. The addition of Moringa oleifera leaves is needed to give green color similar to commercial nori. The aim of this study was produced artificial nori from Ptilophora pinnatifida and Moringa oleifera. This study was an experimental study with variation of Moringa oleifera concentration as the factor. There was three different concentrations of Moringa oleifera (4%, 6%, 8%). Artificial nori was tested for proximate analysis, antioxidant IC50 activity analysis, and Hedonic rating test. The result showed artificial nori had higher water, ash, carbohidrate, and crude fiber content than commercial nori. The protein and fat content of artificial nori were lower than commercial nori. Hedonic test result showed the color, texture, taste, and smell of artificial nori were slighly liked by the panelists. Artificial nori had low antioxidant activity compare to the standard Vitamin C, but artificial nori with 8% addition of Moringa oleifera had higher antioxidant activity than commercial nori. The best artificial nori which had the closest characteristics with commercial nori was artificial nori made from Ptilophora pinnatifida with 8% addition of Moringa oleifera.
The Depiction of Coconut Products (Food and Non-Food) In Tidore Islands, North Maluku Nurhasanah Nurhasanah; Angela Wulansari; Hamidin Rasulu; Suryati Tjokrodiningrat; Johan Fahri; Suwito Suwito; Nahu Daud; Husen Alting
International Journal on Food, Agriculture and Natural Resources Vol 2, No 3 (2021): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v2i3.53

Abstract

Indonesia is the highest producer of coconut in the world. One of the cities in Indonesia which is the central producer of coconut is Tidore Islands, North Maluku. Tidore Islands is a city in the east part of Indonesia located in the province of North Maluku. Tidore Islands has many products made of coconut tree parts as raw materials. The products are varied from food products to non-food products. This research was a descriptive study to discover the variety of coconut products produced in the Tidore Islands as basic data to develop an integrated coconut industry in the Tidore Islands. The research was conducted in 4 sub-districts that had >40 ton/year production of coconut. The result showed that black copra was the main product of coconut widely produced by people in the Tidore Islands. Other food products were white copra, coconut oil, and VCO. Non-food products widely produced by people in Tidore Island were coconut shell charcoal, coconut fiber, broomstick, and liquid smoke.
The Physicochemical Characteristics of Smart Food Bars Enriched with Moringa Leaf Extract And Chitosan as An Emergency Food in Disaster Times Hamidin Rasulu; Juharnib Juharnib
International Journal on Food, Agriculture and Natural Resources Vol 2, No 3 (2021): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v2i3.51

Abstract

Emergency food products are processed food specifically designed to meet human daily needs of at least 2500 Kcal/day. One of the emergency food products, namely food bars, is a high-calorie food product, enriched with other nutrients and produced in solid form. The packaging of food bars designed in a small size makes their distribution relatively easy. The purpose of this study was to characterize the emergency food products of smart food bars by utilizing local food ingredients, including flour, mackerel fish flour, moringa leaf extract, and coconut crab chitosan at various concentrations. Furthermore, it delved into the formulation and physicochemical characterization of the best smart food bars as an emergency food by substituting cassava flour and skipjack tuna flour enriched with moringa leaf extract and coconut crab chitosan. This research used a completely randomized factorial design by combining treatments with cassava flour and skipjack fish flour as well as a combination of treatment with moringa leaf extract and the addition of coconut crab chitosan (0%, 5%, 10%, 15% 20%). The results showed that the N3 treatment (15% moringa leaf extract and chitosan) with a texture value of 2,768 N/m, color values (L*, a*, b*) were 63.35, 5.30, and 11.91, respectively. The findings also highlighted  13.29% protein, 17.80% fat, 6.55% water, 0.96% ash, 60.76% carbohydrates, 7.41% antioxidants, and total calories of 230.57 kcal. The study has concluded that the use of moringa leaf extract and coconut crab chitosan can enhance the characteristics of smart food bars as emergency food during disasters.
The Effect of Substitution of Seed Flour of Jackfruit (Artocarpus heterophyllus Lam.) on the Physicochemical and Organoleptic Characteristics of Macrons Nurul Ummu Habibah; Nurjanna Albaar; Hamidin Rasulu
International Journal on Food, Agriculture and Natural Resources Vol 2, No 1 (2021): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v2i1.25

Abstract

Jackfruit seeds are rich in carbohydrates, so they can be processed into food products such as macrons. Macron is a typical food of Ternate city which is usually made using wheat flour as the base ingredient. The purpose of this study was to determine the best ratio of substitution of jackfruit seed flour in macron manufacturing and to determine the physicochemical and organoleptic characteristics of macrons produced from different substitutions of jackfruit seed flour. This research investigated the substitution of jackfruit seed flour and wheat flour with formulation (P0 = 0%: 100%, P1 = 25%: 75%, P2 = 50%: 50%, P3 = 75%: 25% and P4 = 100. %: 0%), using a completely randomized design (CRD) consisting of five treatments with three replications to obtain 5 x 3 = 15 experimental units. The best treatment results showed the formulation of 25% jackfruit seed flour and 75% wheat flour (P1) in macrons with physical characteristics in the form of texture (fracture power) 12.25 N, color L * 56.42, a * 9.77, b * 25.44. The chemical properties are 18.313% protein, 11.846% fat, 63.693% carbohydrate, 0.916% ash, and 3.5% moisture. The organoleptic properties include aroma 4.12 (preference), taste 3.30 (neutral), color 4.14 (preference) and texture 4.05 (preference). Macron, with the addition of jackfruit seed flour, has a significant effect on physicochemical properties, including texture, color, moisture content, ash content, and protein, as well as organoleptic characteristics such as taste, aroma, color, and texture. Meanwhile, the addition of jackfruit seed flour to macrons has no effect on fat and carbohydrate levels.
Pengalengan Sayur Lilin Makanan Tradisional Maluku Utara Untuk Memperpanjang Masa Simpan Hamidin Rasulu; Angela Wulansari; Johan Fahri
Jurnal Masyarakat Madani Indonesia Vol. 1 No. 3 (2022): November
Publisher : Alesha Media Digital

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (599.128 KB) | DOI: 10.59025/js.v1i3.49

Abstract

Sayur lilin merupakan salah satu makanan tradisional Maluku Utara yang terbuat dari sayur lilin (Saccharum edule) yang diberi kuah santan. Sayur lilin memiliki masa simpan yang pendek sehingga UMKM Asaompu Production yang memproduksi sayur lilin kesulitan untuk memasarkan sayur lilin secara luas. Teknologi pengalengan merupakan teknologi pengawetan dan pengemasan yang efektif untuk memperpanjang masa simpan produk pangan. Pada kegiatan pengabdian kepada masyarakat (PKM) ini dilakukan untuk mengembangkan sayur lilin dalam kemasan kaleng. Kegiatan yang dilaksanakan terdiri dari 4 kegiatan, yaitu penyuluhan tentang teknik pengalengan, penyuluhan tentang higiene sanitasi penyelenggaraan makanan, workshop penentuan standar resep sayur lilin, dan workshop pengalengan sayur lilin. Kegiatan PKM berlangsung dengan lancar dan peserta PKM aktif mengikuti seluruh rangkaian kegiatan. Peserta merasa terbantu, senang, dan tertarik untuk menggunakan teknologi pengalengan dalam pengembangan produk makanan tradisional. Kegiatan PKM ini penting dilaksanakan dalam rangka pengembangan produk makanan tradisional Maluku Utara. Lewat PKM ini Universitas Khairun dapat melakukan transfer ilmu tentang teknologi pengawetan makanan yang efektif dan menghasilkan produk sayur lilin dalam kaleng yang belum pernah dibuat sebelumnya
Feasibility Analysis for The Development of Integrated Coconut Industry in Tidore Islands, North Maluku Angela Wulansari; Hamidin Rasulu; Suryati Tjokrodiningrat; Nahu Daud; Johan Fahri; Suwito Suwito; Muhammad Asril Arilaha; Nurhasanah Nurhasanah; Husen Alting
International Journal on Food, Agriculture and Natural Resources Vol 4, No 1 (2023): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v4i1.128

Abstract

Coconut is the number one commodity in North Maluku. Nevertheless, mostly the coconut farmer is lived in poverty. Therefore The Government of Tidore Islands planned to build an integrated coconut industry in its administration area. This research aimed to analyze the feasibility of integrated coconut industry and to decide the main coconut product of the industry. The analysis consisted of market aspect, raw material availability, technology aspect, financial aspect, applied technic, and the impact on society and environment. The market analysis result showed there were 4 food products and 2 non-food products that were suitable to develop in Tidore Islands. Further analysis, which was financial aspect showed white copra was suitable to be the main product of The Integrated Coconut Industry in Tidore Islands. The production of white copra needed IDR 2.795.000.000 as initial capital investment. It was predicted to make a profit IDR 1.766.520.000 /year, the NPV value was IDR 3.702.044.248,88, the IRR value was 64,899% and the PBP was 2,5 years. Coconut husk and coconut shell will be processed to be coconut fiber and charcoal. Based on the result analysis of all the aspects, Integrated Coconut Industry in Tidore Islands is feasible to be established.
Analysis of The Potential Integrated Agricultural Sector in North Maluku Province Nahu Daud; Irfan Zamzam; Muammil Sun’an; Sariffudin Fatmona; Hamidin Rasulu
International Journal on Food, Agriculture and Natural Resources Vol 4, No 2 (2023): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v4i2.106

Abstract

Agriculture has an important role in human life because it serves as a provider of food, feed for livestock, and bioenergy. Realizing an integrated agricultural system in North Maluku Province is not an easy thing for the government, the community, or the business world. The purpose of this research is to analyze the potential of the integrated agricultural sector owned by each region and analyze the determination of location/region and integrated agricultural potential sector related to economic area development policy in North Maluku Province. As a result based on LQ value, almost all districts/cities in North Maluku Province on average have regional superior commodities according to sub-sectors (food crops, horticulture, plantations, and livestock), except Sula Islands Regency and Ternate City. Especially Sula Islands Regency, the superior commodities are plantation crops and livestock. In conclusion, by using an integrated agricultural approach has not fully applied the concept of integrated agriculture, both programmed under government agencies, companies, or self-help or community individuals. So it needs to be developed well integrated agricultural approach through the pattern of regional and sector/subsector approach into one unit by paying attention to environmental conditions for the realization of an integrated agricultural system in every regency/city in North Maluku Province.
Co-Authors Abdul Kadir Kamaluddin Ahmed A Mansour, Nabel Albaar, Nurjana Albaar, Nurjanna Andy Kurniawan, Andy angela wulansari Angela Wulansari Angela Wulansari Angela Wulansari Ardanan, Ardanan Arif, Nurfadhilah Arifin, Tuti Handayani Arilaha, Muhammad Asril asep nurhikmat B. Talebe, Yusnaini Darsan, Ismi Musdalifa Daud, Nahu Eka Kusuma Dewi Eka Kusuma Dewi, Eka Kusuma Erna Rusliana Muhammad Saleh Fahri, Johan Fatmawati, Mila FATMONA, SARIFFUDIN Gunawan Gunawan Hadi, Pratiwi Hasbullah Hasbullah Hayun Abdullah Husen Alting Husen, Janiah Ibrahim Rahmat indah rodianawati Janiah Husen Johan Fahri Johan Fahri Johan Fahri Joni Kusnadi Juharni Arni Juharni, Juharni Kamaluddin, Abdul Kadir Latulanit, Nabila Shellawaty M. Mustafa, Ikrima Mansur, Sukri Marasabessy, Much Hidayah Masuku, Mustamin Anwar Maya Lestari Muhammad Aziz Mustafa, Ikrima M. Mustafa Nabila Shellawaty Latulanit Nahu Daud Nahu Daud Nancy Kiay, Nancy Nurhasanah, Nurhasanah Nurjana Albaar Nursamsi, Nursamsi Nurul Ummu Habibah Rachman, Sitra Anna A Ramli Hadun Ransingin, Winarsih Rovina Andriani Rovina Ruslami, Rovina Ryadin, Aisjah Rahmawaty Sangaji, Samsa Santi, Andi Sjafani, Nur Sudarminto Setyo Yuwono Sudjud, Suratman Suryati Tjokrodiningrat Suwito Suwito Suwito Suwito Syamsul Bahri Tamrin, Mahdi wulansari, angela Yusri Sapsuha Zamzam, Irfan