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All Journal Teknosains: Media Informasi Sains dan Teknologi Jurnal Dinamika Pengabdian (JDP) JURNAL GALUNG TROPIKA Jurnal Pengabdian Pada Masyarakat Asian Journal of Agriculture Journal of Agriculture (JoA) Jurnal Riset Rumpun Matematika dan Ilmu Pengetahuan Alam (JURRIMIPA) Jurnal Riset Rumpun Ilmu Hewani (JURRIH) Jurnal Riset Rumpun Ilmu Tanaman Jambura Medical and Health Science Journal JatiRenov: Jurnal Aplikasi Teknologi Rekayasa dan Inovasi Indonesian Journal of Economic & Management Sciences (IJEMS) International Journal of Technology and Education Research Jurnal Sains dan Teknologi Pangan Maanu : Jurnal Pengabdian Kepada Masyarakat KREATIF: Jurnal Pengabdian Masyarakat Nusantara
Rahmawati Saleh
Politeknik Pertanian Negeri Pangkajene Kepulauan, Pangkep
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Physics Social Sciences Veterinary Other

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EKSTRAKSI GELATIN DARI LIMBAH TULANG IKAN KAKAP MERAH (Lutjanus sp) DENGAN METODE ASAM Saleh, Rahmawati
Teknosains Vol 5, No 1 (2011): JANUARI
Publisher : Fakultas Sains dan Teknologi UIN ALauddin

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Red Snapper (Lutjanus sp) fish bone was product from red snapper fillet processing which had not been used optimal. The utilisation of fresh red snapper fishbone to produce gelatine has not been frequently performed. The research aimed to produce gelatine out of the red snapper fishbone  waste and determine the best condition of pH and temperature for the extraction with acid method. The result showed that the soaking in citrid acid solution with pH  3, a seven day soaking period and a temperature 90oC were  the best treatment condition of all. Under this condition gave 10,02% yield with viscosity 7 centipoises, pH 6,7 and gel strength 81,08 bloom, which fulfils the Tourtellote standard.
KARAKTERISASI TELUR IKAN TERBANG (TOBIKO) SUMBER POLYUNSATURATED FATTY ACIDS SEBAGAI PANGAN FUNGSIONAL Muhammad Yusuf; Nur Fitriani Usdyana Attahmid; Rahmawati Saleh; P Pabbenteng
JURNAL GALUNG TROPIKA Vol 8 No 3 (2019)
Publisher : Fapetrik-UMPAR

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (311.836 KB) | DOI: 10.31850/jgt.v8i3.419

Abstract

Fish protein concentrates a resulting product by removes fat and water, in high protein concentrations. Mostly this product is applied to food that gets tall carbohydrates. Making fish protein concentrate is to constitute development innovation forms easy protein to be applied to food product gets low protein. The use of by-products, for example, fish eggs as a source of protein for functional food has not been widely carried out. An understanding of the chemical characteristics of flying fish eggs is very important. Previous research on fish eggs has become the basis for researching the chemical characteristics of flying fish eggs. Information about the levels of fatty acids, amino acids, total carotenoids, and ?-tocopherols of flying fish eggs has not been done. This research was expected to help the utilization of these commodities optimally. The purpose of this study was to determine the levels of fatty acids, amino acids, total carotenoids, and ?-tocopherol eggs of flying fish. This study was divided into 2 phases. The first step was a characterization of flying fish eggs using proximate analysis, tocopherol analysis, amino acid, and fatty acid analysis. The second step was followed by making flying fish protein concentrate followed by organoleptic testing, proximate analysis and degree of white flour concentrate. The best results in the extraction solvent with isopropyl alcohol (IPA) for 3 hours and belongs to type b for concentrated protein egg fish. KPTI is generated has the ability absorption of water, oil, emulsion and capacity density of kamba is good for additional materials, substitution and binder material for application-based products for the food high-protein food. KPTI has the amino acids essential and non-essential was very beneficial to the body.
EKSTRAKSI GELATIN DARI LIMBAH TULANG IKAN KAKAP MERAH (Lutjanus sp) DENGAN METODE ASAM Rahmawati Saleh
Teknosains Vol 5 No 1 (2011): JANUARI
Publisher : Fakultas Sains dan Teknologi Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/teknosains.v5i1.165

Abstract

Red Snapper (Lutjanus sp) fish bone was product from red snapper fillet processing which had not been used optimal. The utilisation of fresh red snapper fishbone to produce gelatine has not been frequently performed. The research aimed to produce gelatine out of the red snapper fishbone  waste and determine the best condition of pH and temperature for the extraction with acid method. The result showed that the soaking in citrid acid solution with pH  3, a seven day soaking period and a temperature 90oC were  the best treatment condition of all. Under this condition gave 10,02% yield with viscosity 7 centipoises, pH 6,7 and gel strength 81,08 bloom, which fulfils the Tourtellote standard.
Penerapan Teknologi Tepat Guna dan Diversifikasi Pangan pada UKM Olahan Ikan Bandeng di Desa Bulu Cindea Kecamatan Bungoro, Pangkep Nur Fitriani Usdyana Attahmid; Rahmawati Saleh; Muhammad Yusuf
Jurnal Pengabdian Pada Masyarakat Vol 4 No 4 (2019)
Publisher : Universitas Mathla'ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (942.656 KB) | DOI: 10.30653/002.201944.237

Abstract

APPLYING APPROPRIATE TECHNOLOGY AND FOOD DIVERSIFICATION IN SMALL AND MEDIUM ENTERPRISES OF MILKFISH PROCESSING IN BULU CINDEA VILLAGE, BUNGORO DISTRICT, PANGKEP. Village of Bulu Cindea Bungoro District is a village located in Pangkep Regency. The village has the potential in developing milk fish based processed food products. The abundance of milkfish products in this area has a positive impact on the Small and Medium Enterprises in the milk processing industry. Milkfish is very popular with the community because it has a low price and has a specific taste. Every 100 grams of fresh milkfish contains: 129 kcal energy, 76.85% water content, 20.38 gram fat content, 20.38 mg protein content, 150 mg phosphorus content, 2 mg iron, vitamin A l50 SI, vitamin B1 : 0.05 mg, and also contains Omega-3 of 14.2%. Milkfish has weaknesses, namely the presence of many thorn bones scattered throughout the meat section and the diversification of processed products is still simple with low product quality, packaging that is not hygenic, packaging identity that includes labeling and nutritional chemical composition has not been met and inadequate business licensing. Empowerment of Micro, Small and Medium Enterprises is the key to the development of small industries in Pangkep Regency, both in terms of quality and quantity, as well as its supporting factors. Through the Community Partnership Program activities, a number of activities to develop fresh milkfish processing business without thorns and shredded fish to Small and Medium Enterprises who are partners are UKM Alifa Mandiri, which is one of the platforms to empower food processing industry players. This activity is very important considering the diversification of processed milkfish processing technology without thorns and shredded fish is still done conventionally so that it requires appropriate technology and diversification of appropriate processing.
Characterization of Chemical Quality of Tuna Fish Skin Oil (Thunnus Sp.) Saleh, Rahmawati; Rosmaladewi, Rosmaladewi; Fattah, Nurlaeli; Laylah, Nur
Journal of Agriculture Vol. 3 No. 03 (2024): Research Articles November 2024
Publisher : ITScience (Information Technology and Science)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47709/joa.v3i03.4936

Abstract

The chemical physical properties of tuna fish oil include 25% saturated fat, 75% unsaturated fat, density 967.96 kg/m3, iodine number 170, saponification number 188, refractive index 25 oC 1.4785, unsaponifiable number 0.1% and types of fatty acids contained in tuna fish oil, namely palmitic, stearic, oleic and linoleic acids. Tuna fish waste, which includes heads, bones and skin, if not handled, will quickly deteriorate and become rotten, so further processing is needed to be utilized as well as possible into products such as oil from tuna fish processing waste. At present, oil from tuna fish waste, which is a derivative product of tuna fish with selling value, has not been widely developed and commercialized. Therefore, a more in-depth study of the processing of tuna fish waste is needed, including to determine the physico-chemical properties contained in oil from tuna fish waste. This study aims to analyze how the value of refractive index, peroxide number, free fatty acids and iodine number in tuna fish skin oil. The results showed that the chemical quality characterization of tuna fish skin oil obtained a refractive index value of 1.638, free fatty acids (FFA) 0.03%, peroxide number 0.2 meq / kg material and Iod number 44.74 g I2 / 100 g material.
ANALYSIS OF THE EFFECT OF DOWN TIME ON PRODUCTIVITY AT PT. EASTERN PEARL FLOUR MILLS MAKASSAR Ahmad, Ilham; Saleh, Rahmawati; Rahmaniar, Rahmaniar
Journal of Agriculture Vol. 2 No. 01 (2023): Research Articles, March 2023
Publisher : ITScience (Information Technology and Science)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47709/joa.v2i01.2334

Abstract

Productivity is a comparison between the results achieved (output) with the overall required resources (input) or a comparison between the results achieved with the role of labor per unit time. The purpose of this study was to study Down Time analysis techniques for productivity in a wheat processing company (PT. Eastern Pearl Flour Mills Makassar), which produces wheat flour products of the Gatotkaca, Gunung, Kompas and Gerbang types. Down Time is the amount of time when a tool/machine cannot operate due to failure, but the factory can still operate because there are still other tools/machines that can replace functions so that the production process can still run. Based on the data analysis of the calculation of down time for manpower, it shows that the existence of down time during the process will affect the level of productivity (actual and standard). The value of down time from the calculation of working hours minus work effectiveness results in down time for each production area each month. The manpower down time results from all areas, namely in the area of 0 minutes/month. While the amount of data from the analysis of down time calculations for machines in all areas has a higher number of machine down times, namely in the milling area of 28 hours. And for the lowest results, namely in the area of unloading, cleaning, and packing, it is 0 hours.
Characterization of Chemical Quality of Tuna Fish Skin Oil (Thunnus Sp.) Saleh, Rahmawati; Rosmaladewi, Rosmaladewi; Fattah, Nurlaeli; Laylah, Nur
Journal of Agriculture Vol. 3 No. 03 (2024): Research Articles November 2024
Publisher : ITScience (Information Technology and Science)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47709/joa.v3i03.4936

Abstract

The chemical physical properties of tuna fish oil include 25% saturated fat, 75% unsaturated fat, density 967.96 kg/m3, iodine number 170, saponification number 188, refractive index 25 oC 1.4785, unsaponifiable number 0.1% and types of fatty acids contained in tuna fish oil, namely palmitic, stearic, oleic and linoleic acids. Tuna fish waste, which includes heads, bones and skin, if not handled, will quickly deteriorate and become rotten, so further processing is needed to be utilized as well as possible into products such as oil from tuna fish processing waste. At present, oil from tuna fish waste, which is a derivative product of tuna fish with selling value, has not been widely developed and commercialized. Therefore, a more in-depth study of the processing of tuna fish waste is needed, including to determine the physico-chemical properties contained in oil from tuna fish waste. This study aims to analyze how the value of refractive index, peroxide number, free fatty acids and iodine number in tuna fish skin oil. The results showed that the chemical quality characterization of tuna fish skin oil obtained a refractive index value of 1.638, free fatty acids (FFA) 0.03%, peroxide number 0.2 meq / kg material and Iod number 44.74 g I2 / 100 g material.
PENGARUH LAMA PEMERAMAN BUAH KAKAO TERHADAP KANDUNGAN POLYPHENOL DAN KEASAMAN BIJI KAKAO KLON S2 (SULAWESI 2) Nur Laylah; Syahriati; Rahmawati Saleh; Mariani; Muh. Ansyar
Jurnal Sains dan Teknologi Pangan Vol. 9 No. 6 (2024): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/sqw8qw86

Abstract

Senyawa polyphenol dalam biji kakao paling berperan terhadap flavor dan warna khas kakao.  Penelitian ini bertujuan untuk mengetahui pengaruh pemeraman terhadap kandungan polyphenol dan keasaman pada biji kakao fermentasi sebelum dan sesudah pengeringan. Metode penelitian ini adalah metode eksperimen menggunakan Rancangan Acak Lengkap dengan dua perlakuan.  perlakuan pertama yaitu lama pemeraman yang terdiri dari 3 taraf yaitu tanpa pemeraman, pemeraman 3 hari dan pemeraman 6 hari.  Perlakuan kedua adalah kondisi biji kakao fermentasi yang terdiri dari 2 taraf yaitu biji kakao fermentasi basah dan biji kakao fermentasi kering. Parameter yang akan diamati adalah kadar air, pH dan polyphenol. Data hasil pengamatan dianalisis dengan ANOVA, jika berbeda nyata diuji lanjut dengan Duncan’s Multiple Range Test (DMRT). Perlakuan terbaik adalah biji kakao yang diperam selama 6 hari kemudian difermentasi dan dikeringkan karena memiliki pH tertinggi yaitu 5.85, pH tinggi memungkinkan biji kakao akan memiliki potensi aroma dan rasa yang tinggi dibandingkan biji kakao dengan pH rendah. Perlakuan ini masih memiliki kandungan polyphenol yang cukup tinggi yaitu 4.02 mg/g in GAE dan memenuhi persyaratan kadar air biji kakao kering
PENINGKATAN PRODUKSI TERIPANG KERING SEBAGAI PRODUK EKSPOR PADA UKM DI KAWASAN MAKASSAR Zaimar, .; Saleh, Rahmawati; Abdullah, Alima B.
Jurnal Dinamika Pengabdian Vol. 1 No. 2 (2016): JURNAL DINAMIKA PENGABDIAN VOL. 1 NO. 2 MEI 2016
Publisher : Departemen Budidaya Pertanian Fakultas Pertanian UNHAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jdp.v1i2.2200

Abstract

Pengolahan teripang basah menjadi produk teripang kering pada UKM Barukang dan UKM Pannampu di kawasan Makassar masih dikerjakan secara manual (tradisional) sehingga mutu produk rendah dan tidak seragam. Selain itu, jenis produk yang dihasilkan masih terbatas yakni dalam bentuk teripang kering. Permasalahan mendasar yang ditemukan adalah minimnya peralatan dan kurangnya pengetahuan/keterampilan tentang penanganan dan pengolahan yang baik serta mengenai mutu/standar produk teripang yang ditujukan untuk pasar/ekspor. Tujuan utama program kegiatan Iptek bagi Produk Ekspor (IbPE) untuk tahun pertama ini adalah (i) memberdayakan UKM mitra melalui alih teknologi dan manajemen usaha dan (ii) menerapkan teknologi pengolahan teripang kering yang bermutu ekspor. Adapun metode pelaksanaan adalah (i) sosialisasi, penyuluhan, dan pendampingan dan (ii) introduksi teknologi proses dan peralatan. Hasil dari kegiatan pengabdian dengan introduksi dan pembimbingan operasional alat pengering mekanis yaitu membantu mempercepat pengeringan karena dapat dilakukan pada sore hingga malam hari dengan waktu pengering 4 sampai 6 jam. Dengan demikian, waktu pengeringan dapat dipersingkat hanya 2 sampai 3 hari pada musim kemarau, dengan standar kadar air 20%. Alat ini dapat menjadi alat utama pada musim hujan dan penyangga pada musim kering yang diterapkan dengan sistem pengeringan terputus (intermitten) dimana tahap awal pengeringan dengan sistem dingin dimana produk yang sudah dimasak terlebih dahulu dimasukkan ke dalam ruang pendingin (bukan ruang beku) dengan suhu dijaga pada kisaran 5 sampai 7oC selama 4 jam. Dengan sistem ini, diperoleh produk teripang kering dengan penyusutan dapat direduksi menjadi 60 - 65% susut berat dan 30 - 37% susut dimensi. Kondisi ini dapat meningkatkan mutu produk kering dan menguntungkan secara ekonomi pada UKM mitra. Kata kunci: teripang, ekspor, peralatan, pengabdian
PENGEMBANGAN USAHA KUE KHAS BUGIS ‘BARUASA’ DI KABUPATEN SINJAI Fattah, Nurlaeli; Saleh, Rahmawati
Jurnal Dinamika Pengabdian Vol. 4 No. 2 (2019): JURNAL DINAMIKA PENGABDIAN VOL. 4 NO. 2 MEI 2019
Publisher : Departemen Budidaya Pertanian Fakultas Pertanian UNHAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jdp.v4i2.7421

Abstract

Salah satu jenis pangan tradisional khas bugis Sulawesi Selatan yang di Produksi di Kabupaten Sinjai adalah “Kue Baruasa” dengan dua pilihan rasa yaitu rasa Gula pasir dan Gula merah (Aren). Adapun kelemahan tidak mengandung gluten, rasa yang tidak konsisten dan kemasan yang tidak aseptabel yaitu menggunakan kemasan plastik bening dengan tebal 0,3 -0,5 mm atau plastik mika tanpa lebel dan Identitas dari badan kompoten seperti dari Dinas Kesehatan membuat kue ini menjadi kurang diminati konsumen. Sehingga, tujuan program IbM ini yaitu 1) meningkatkan pengetahuan dan skill masyarakat untuk pegembangkan kualitas produk kue khas baruasa dengan penambahan tepung rumput laut melalui edukasi dan pelatihan, 2) Meningkatkan keterampilan masyarakat dalam pembuatan tepung rumput laut, 3) menentukan masa kardaluarsa kue khas baruasa, dan 4) memberikan informasi tentang strategi pemasan kue khas baruasa. Program IbM yang telah dilaksanakan menghasilkan luaran dari kedua Mitra, berupa tekstur dari Kue Khas Bugis “Baruasa” yang dihasilkan tidak mudah hancur, karena tepung rumput laut mengandung karaginofit yang mengikat bahan lainnya, penggunaan kemasan primer yaitu jenis plastik PP dengan ketebalan 0,75 -0,10 mm, yang dilengkapi kemasan sekunder dari karton yang dimodifikasi dengan plastik bening agar produk dapat terlihat dari luar dan masa kardaluarsa kue khas baruasa yaitu 6 bulan setelah produksi. Adapun produk kue baruasa ini telah dilengkapi dengan izin dari Dinas Kesehatan (PIRT) yaitu P-IRT. No. 2067307060211-22.Kata Kunci : Euchema cotoni, makanan tradisional, tepung rumput laut
Co-Authors A. Ridwan Makkulawu Adilham Adilham Adilham, Adilham Afdalia Afdalia Akbar, Muhammad Hikmal Alima B. Abdullah, Alima B. Andi Ridwan Makkulawu Andi Santi Ernawati Jassin, Ernawati Fattah, Nurlaeli Fattah, Nurlaeli Fifi Arfini, Fifi Ikbal Syukroni Ilham Ahmad Ilham Ahmad Imran Muhtar Imran Muhtar Jan W. Hatulesila Jihan Rasyieda Khairunisa, Khairunisa Kusniati Kusniati Loppies, Justus Elisa Lumeno, Indah Sari Purna Luthfiah Luthfiah Mariani Muh. Ansyar Muhammad Yusuf Muhammad Yusuf Muhtar, Imran Mursida Mursida, Mursida Nur Fitriani UA Nur Fitriani Usdyana Attahmid Nur Fitriani Usdyana Attahmid Nur Fitriani Usdyana Attahmid, Nur Fitriani Usdyana Nur Laylah, Nur Nurlina Kasim Pabbenteng, Pabbenteng Rahmaniar Rahmaniar, Rahmaniar Rahmat Tola Rosmaladewi, Rosmaladewi Rosniati Rosniati, Rosniati Sitti Ramlah Syahriati Syahriati Syahriati Syahriati Syahriati Syahriati, Syahriati Syamsuar Syamsuar, Syamsuar Tasir Pammula Tasir Tasir Tasir Tasir, Tasir Zaimar .