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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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Sosialization of Chitosan as Natural Preservation for Palm Tree’s (Arenga pinnata Merr.) Sap in Akelamo, Central Oba Albaar, Nurjana; Rasulu, Hamidin; Husen, Janiah; Wulansari, Angela
Altifani Journal: International Journal of Community Engagement Vol 2, No 2 (2022)
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/altifani.v2i2.4610

Abstract

Palm tree’s (Arenga pinnata Merr.) sap is the main ingredient for palm sugar. Palm tree’s sap is obtained by tapping the male flowers of palm tree. The sap is rich in sugar thus it is easy to be fermented. Palm farmers in Akelamo Village use soap as a preservation agent to prevent fermentation during the taping and loading period before the sap is cooked. Soap is a non-food product which is unsafe to be used in food product. Based on this fact, the community service program was designed to educate and share information about the danger of non-food preservation agent in food product, and also introduce chitosan as potential natural preservation to prevent fermentation process on palm tree’s sap among the palm farmers in Akelamo Village. There were four activities that had been done, such as discourse about food preservation and chitosan as natural preservation agent, workshop about how to apply chitosan to prevent fermentation during palm tree tapping, workshop about how to make palm sugar, and interactive dialogue with palm farmers. All the activities were done succesfully. The farmers were actively participated in every activity during the program.
Mempertahankan Mutu Tomat dengan Penggunaan Konsentrasi Chitosan Coconut Crabs Nurjana Albaar; Hamidin Rasulu
Jurnal Pertanian Khairun Vol 2, No 2: (Desember, 2023)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/jpk.v2i2.7202

Abstract

Various studies have been carried out in post-harvest handling of tomatoes to maintain quality quality. Among them is research on the effect of ripeness level and concentration of Chitosan CC on the quality and quality of tomatoes (solanum lycopersicum L.), in addition to the influence of the type of packaging material, temperature and storage duration on the quality characteristics of tomatoes. However, research on post-harvest handling of tomatoes using newsprint packaging methods, dried banana leaves, Styrofoam lunch boxes and plastic PP has not been carried out. Therefore, this study aims to see the effect of post-harvest handling on tomato quality with the use of different edible coating chitosan coconut crabs (Cs CC). This study used a Complete Randomized Design (RAL) with 1 factor consisting of 5 treatments using Chitosan Coconut Crabs (Cs CC). The treatment is as follows: P0 = Control, P1 = Cs CC 1%, P2 = Cs CC 2%, P3 = Cs CC 3%, P4 = Cs CC 4%. The results showed that tomatoes with early ripeness level showed weight loss, and a significantly higher level of consumer favorability, as well as a significantly lower level of fruit hardness compared to tomatoes with early green ripeness.  The results of research on the effect of using edible coating crab shell waste are proven to maintain tomato weight loss of less than 10% during storage time with treatment, the higher the concentration of edible coating will inhibit shrinkage, the smaller weight shrinkage. In the results of the study, the best value was produced in research with an edible coating concentration of 0.75% with the lowest weight shrinkage value of 5.22%. Tomatoes with early ripeness level of turning show shrinkage, and a significantly higher level of consumer favorability, as well as a significantly lower level of fruit hardness compared to tomatoes with an early green ripeness. Chitosan concentration of 2 % significantly increases the solute content of tomato fruits.
Chemical Characteristics, Sensory Analysis, and Antioxidant Activity Of Artificial Nori Made From Ptilophora pinnatifida With The Addition Of Moringa oleifera Leaves Wulansari, Angela; Dewi, Eka Kusuma; Andriani, Rovina; Rasulu, Hamidin
Agrikan Jurnal Agribisnis Perikanan Vol. 15 No. 1 (2022): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1273.59 KB) | DOI: 10.52046/agrikan.v15i1.1007

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.
Study of Chemical And Organoleptic of Sea Urchin Nugget Gonad By Filled of Sago Flour compound Masuku, Mustamin Anwar; Rasulu, Hamidin; Sangaji, Samsa
Agrikan Jurnal Agribisnis Perikanan Vol. 15 No. 1 (2022): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52046/agrikan.v15i2.1267

Abstract

In Indonesia, sea urchin gonads are consumed steamed, fried, baker or in a raw state, processed such as fermented pasta, bluder cake, fried cake, nuggets. This study aims properties the chemical and organoleptic properties of sea urchin nuggets with sago flour as a filler. This research method uses a simple randomized complete design (CRD) one factor consisting of 5 treatments and 3 replications so as to obtain 5x3-15 units of experiment. The treatmen consisted of 5 treatmens, namely sea urchin gonads 95% and sago flour 5% (N0), Sea urchin gonads 90% and sago flour 10% (N1), Sea urchin gonads 85% and sago flour 15% (N2), Sea urchin gonads 80% and sago flour 20% (N3), Sea urchin gonads 75% and sago flour 25% (N4). The parameters observed include chemical properties, namely water content, ash contend, fat content, protein content, carbohydrate content and total dissolved solids while for organoleptic properties include color, aroma, texture and taste. Sea urchin gonads and sago flour gave significantly different effects on water content, ash content, color, aroma, texture and taste. The best treatment for sea urchin gonads 75% and sago flour 25% (N4).
Infrastructure in Industrial Development (Food and Beverages) in North Maluku Province Daud, Nahu; Zamzam, Irfan; Rasulu, Hamidin
Agrikan Jurnal Agribisnis Perikanan Vol. 15 No. 2 (2022): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52046/agrikan.v15i2.1274

Abstract

Infrastructure development in an area is one of the keys to economic growth. Furthermore, infrastructure facilities can encourage growth in the labor sector will grow productively and are supported by business capital that can reduce production costs, increase operating profits, the amount of production will continue to increase, and be able to improve community welfare. But on the contrary, with limited infrastructure facilities, it causes the value of productivity to decrease. The purpose of this study is to provide an overview of regional conditions and infrastructure developments in the development of industry (food and beverages) in North Maluku Province. This study uses the descriptive analysis method to see the extent of infrastructure conditions in supporting regional industrial development to facilitate industrial activities in this area. Based on the results of the study, all physical infrastructure in the form of roads, ports, airports, clean water, telecommunications, and electrical energy that is already available in North Maluku Province will contribute to industrial development in North Maluku. However, to support the development of the industrial sector in this area which has enormous potential, the infrastructure currently owned has become very limited and is felt to be unable to support the needs of the industrial sector. So that to catch up with the carrying capacity of infrastructure for the industrial sector, it must have policies for the development and development of this infrastructure. In conclusion that necessary to coordinate between provincial, district and city governments in determining development priorities in North Maluku Province.
Physicochemical Characteristics of Canned Sayur Lilin (Saccharum edule) as a Traditional Food of North Maluku Rasulu, Hamidin; Wulansari, Angela; B. Talebe, Yusnaini; Juharni, Juharni; M. Mustafa, Ikrima
Agrikan Jurnal Agribisnis Perikanan Vol. 15 No. 2 (2022): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52046/agrikan.v15i2.1285

Abstract

The purpose of the study is the development of traditional food in North Maluku by studying the physicochemical characteristics of ready-to-eat canned candle vegetables and optimizing processed products that are canned by meeting quality standards, especially nutritional information. The implementation method is the optimization and characterization of canned wax vegetables with 2 different varieties, namely orange sayur lilin (SLO). As a result that optimization on 2 varieties of canned sayur lilin did not have significant differences with physical properties in the color of each L* (65.90-66.03), a+ (45.23-48.43), and b+ (38.25-39.05). Chemical properties include total energy 53.06-54.12 kcal/100g, total fat 2.98-3.01%, protein 1.70-1.75%, carbohydrates 4.86-4.99%, water content 88.96-88.99% and ash content 1.50-1.62%. In conclusion that the traditional food canning of wax vegetables with two different varieties provides product quality information the product affected by the properties of the material that is easily mushy due to the presence of heat and also stirring makes the product easily destroyed, but does not damage the chemical components of the final product.
Chemical Characteristics, Sensory Analysis, and Antioxidant Activity Of Artificial Nori Made From Ptilophora pinnatifida With The Addition Of Moringa oleifera Leaves Wulansari, Angela; Dewi, Eka Kusuma; Andriani, Rovina; Rasulu, Hamidin
Agrikan: Jurnal Agribisnis Perikanan Vol 15, No 1 (2022): SI: The Turning Point
Publisher : Sangia Research Media and 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 Effect of Sterilization Time on the Chemical, Microbiological, and Heavy Metal Characteristics of Paniki Chickens Packed Canning Process Rasulu, Hamidin; Husen, Janiah; Bahri, Syamsul; Wulansari, Angela; Mustafa, Ikrima M. Mustafa; Nurhikmat, Asep; Santi, Andi; Kiay, Nancy; Albaar, Nurjanna; Fatmawati, Mila; Ahmed A Mansour, Nabel
Indonesian Food Science and Technology Journal Vol. 8 No. 1 (2024): Volume 8. Number 1, December 2024 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v8i1.36539

Abstract

Traditional food is generally less popular with consumers, because apart from the taste being different from modern food, it causes traditional food to easily spoil. One of the traditional foods of North Maluku is panici chicken. This research aims to determine the effect of sterilization time on the chemical, microbiological and metal contamination characteristics of paniki chicken in canned packaging. The research design used was a linear regression method and a completely randomized design with 4 treatments and 3 replications. Treatments were sterilization time (W) (10, 15, 20, 25 minutes) with observation periods of 1, 2, and 3 months. The parameters studied were chemical, microbiological and metal contamination characteristics. The results of the research produced chemical properties including water content with 1 month storage 31.40–37.54%, 2 months 33.85–37.36%, 3 months 34.74–38.56%, ash content with 1 month storage 1 .22–1.61%, 2 months 1.5–1.70%, 3 months 1.56–1.78%, fat content with storage 1 month 11.2–13.74%, 2 months 12.20 –13.95%, 3 months 13.68–14.67%, protein content with 1 month storage 20.80–23.65%, 2 months 22.22–23.61%, 3 months 23.00–24 .55%, carbohydrates with 1 month storage 29.01–33.27%, 2 months 29.79–33.99%, 3 months 31.36–35.16%, total energy with 1 month storage 839.12– 688.59 KCal/100g, 2 months 700.34–734.46 KCal/100g, 3 months 630.01–699.39 KCal/100g, TBA with 1 month storage 0.12–0.21%, 2 months 0.16 –0.25%, 3 months 0.19–0.40%, microbiology includes ALT with 1 month storage 1x101 CFU/g, dua bulan 1x101 CFU/g, three months 1x101 CFU/g.
Karakteristik Mikrobiologi dan Orgaoleptik Air Mineral Dalam Kemasan (AMDK) Merek Khairunqu pada Kemasan Botol dengan Penggunaan Berbagai Cartridge Filter Kamaluddin, Abdul Kadir; Mansur, Sukri; Rasulu, Hamidin
Jurnal Pertanian Khairun Vol 3, No 2: (Desember, 2024)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/jpk.v3i2.9353

Abstract

Drinking water is one of the most essential human need. As society advances and living standards rise, the amount of water available keeps growing. Purchasing clean water for domestic purposes, such drinking and bathing, must adhere to national and local laws as well as international standards (APHA and WHO). Determining consumer preference for Khairunqu Bottled Mineral Water (AMDK) goods and the degree of microbiological contamination present in bottled AMDK products are the two main objectives of this study. In compliance with SNI 3553:2015, cartridge filter type treatment was used in this study.  A quantitative descriptive method is used in this study. This study investigated five different therapies. Using cartridge filters to create Khairunqu Bottled Mineral Water (AMDK) in bottles with organoleptic and microbiological characteristics is one of these methods. The findings indicate that the mineral water's organoleptic properties in Khairunqu bottles with different filter cartridges are as follows: color 5.63-5.87 (neutral), taste 5.71-6.0 (slightly), and odor 5.57-5.75 (neutral). The initial ALT temperature was 36°C ±2°C (1.0 x 101).Keywords: Bottled Mineral Water, Cartridge Filter
KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK KERUPUK AMPAS TAHU DENGAN PENAMBAHAN IKAN NILA (Oreochromis niloticus) Aziz, Muhammad; Albaar, Nurjanna; Rasulu, Hamidin
Jurnal Pertanian Khairun Vol 3, No 2: (Desember, 2024)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/jpk.v3i2.9352

Abstract

Tofu dregs are byproducts generated during the manufacturing of tofu, derived from the pressing and compressing of soybean pulp. A byproduct of tofu production is tofu dregs. The physicochemical and organoleptic characteristics of tofu dregs crackers with the addition of tilapia (Oreochromis niloticus) are the subject of this research. A completely randomized design (CRD), which used 1 factor, 5 treatments and 3 replications, used a mixture of tofu dregs and tilapia fish. The concentrations of tofu dregs and tilapia meat (P) are as follows: 90%: 10%; 80%: 20%; 70%: 30%; 60%: 40%; and 50%:50%. The results indicated that tofu dregs crackers significantly influenced each characteristic assessed: physical (fracture strength and swelling volume), chemical (water, ash, protein, fat, and carbs), and organoleptic (color, taste, scent, and texture) at p 0.05. In this study, treatment P1, which contained 90% tofu dregs and 10% tilapia, had physical test results such as a breaking force of 2.16 N/s and a swelling volume of 14.16%. On the other hand, organoleptic tests of color 3.79, taste 4.28, aroma 4.05, and texture 4.14 were obtained by treatment P1. The panelists found that the tofu dregs crackers treated in treatment P1 were more preferred. Because it meets the SNI requirements for fried crackers, the water content of 11.57% in P3 is the best result. Keywords: Tofu dregs, crackers, physicochemistry, organoleptic, tilapia
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