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All Journal International Journal of Renewable Energy Development Jurnal AGROTEKNOLOGI Agrointek Pro Food Jurnal Teknologi & Industri Hasil Pertanian Jurnal Penamas Adi Buana AGRITEKNO, Jurnal Teknologi Pertanian TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian JURNAL PERTANIAN Jurnal Teknologi Pertanian Andalas As-Sidanah : Jurnal Pengabdian Masyarakat PROSIDING SEMINAR NASIONAL FISIKA (E-JOURNAL) Karimah Tauhid International Journal of Renewable Energy Development Jurnal Agroindustri Halal
Aminullah Aminullah
Universitas Djuanda
Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Neuroscience Physics Social Sciences Veterinary Other

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REVIEW: MENENTUKAN PERBANDINGAN JARI-JARI IONIK ATOM KECIL DENGAN ATOM BESAR (r/R) DAN SUDUT APIT (ÆŸ) PADA STRUKTUR KRISTAL TETRAHEDRON DENGAN TEORI MENELAUS Irzaman Irzaman; Raden Silfia Epriyanti; Johan Iskandar; Ade Kurniawan; Aminullah Aminullah
PROSIDING SEMINAR NASIONAL FISIKA (E-JOURNAL) Vol 4 (2015): PROSIDING SEMINAR NASIONAL FISIKA (E-JOURNAL) SNF2015
Publisher : Program Studi Pendidikan Fisika dan Program Studi Fisika Universitas Negeri Jakarta, LPPM Universitas Negeri Jakarta, HFI Jakarta, HFI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (484.151 KB)

Abstract

Study of crystal structure of ceramic materials was one of chapters in Solid State Physics for undergraduate curriculum in Indonesia. Tetrahedron crystal structure was interesting to be reviewed in order to provide an understanding to the students for analyzing the ionic radius ratio of small and large atoms (r/R) as molecul composer in ceramic materials. Study of ratio on tetrahedron crystal structure (coordination number of 4) was more difficult than octahedron (coordination number of 6) as well as cubic structures (coordination number of 8), because on tetrahedron, small atoms bound four large ionic atoms which were located in three-dimensional space that causing the wedge angle (ɵ) became not perpendicular to each other. A review of tetrahedron crystal structure using mathematical physics analysis of Menelaus theorem resulted r/R ratio of 0.225 with wedge angle of 109.5o. Key words: crystal structure, ionic radius, Menelaus theorem, ratio of r/R, tetrahedron.
Penggunaan kemasan plastik polietilen biodegradable terhadap umur simpan gula kelapa: The Use of Biodegradable Polyethylene Plastic on The Shelf Life of Palm Sugar Aminullah Aminullah; Nurfauziah Hadiati; Titi Rohmayanti
Pro Food Vol. 8 No. 2 (2022): Pro Food (Jurnal Ilmu dan Teknologi Pangan )
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v8i2.265

Abstract

Palm sugar is a group of brown sugar in the form of block or granule that can be packaged using polyethylene plastik. This study aimed to determine the shelf life of blocked and granulated palm sugar stored in conventional and biodegradable polyethylene plastik packaging. This study consisted of two main stages: preparation and shelf-life testing using the accelerated shelf-life testing method with a critical moisture content approach. The parameters included the sample's initial moisture content, dry weight, critical moisture content, packaging area, and packaging permeability before determine the shelf-life of palm sugar products. Statistical analysis showed that palm sugar stored in biodegradable polyethylene packaging and granulated palm sugar had a longer shelf life than palm sugar stored in conventional polyethylene. Granulated palm sugar packaged in biodegradable polyethylene plastik has the most extended shelf life, 1192 days, while blocked palm sugar in conventional polyethylene packaging has the shortest shelf life, 366 days.
Effect of Different Hydrothermal Temperatures on the Properties on Nano-Silica (SiO2) of Rice Husk Irzaman Irzaman; Irmansyah Irmansyah; Siti Aisyah; Nazopatul Patonah Har; Aminullah Aminullah
International Journal of Renewable Energy Development Vol 11, No 3 (2022): August 2022
Publisher : Center of Biomass & Renewable Energy, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/ijred.2022.43904

Abstract

Rice husk has high silica (SiO2) content and can be used as the primary material for making nano-silica. One of the methods for synthesizing nano-silica was the hydrothermal method. The objective of this study was to synthesize nano-silica from rice husks by observing the effect of temperature in the hydrothermal process on the structure, electrical and particle properties of nano-silica. The hydrothermal process temperature was 150, 200, and 250 °C for 4 hours. The results showed that all nano-silicas were in the amorphous phase. The particle size was in the range of 0.16-13.49 nm with more uniform size distribution on nano-silicas of 200 °C and 250 °C than nano-silica at 150 °C. These three nano-silicas were included in the semiconductor category by increasing temperature and frequency. In addition, these treatment variations resulted 200 °C for 4 hours and pressure of 2 atm as the optimum treatment for manufacturing nano-silica of rice husk ash. This nano-silica could be used as semiconductor material for electronic industry.
Textural and Physical Qualities of Starch Noodles Made from Heat-Moisture Treatment Canistel Starch (Pouteria campechiana) and Arrowroot Starch (Maranta arundinacea L.) Pertiwi, Sri Rejeki Retna; Novidahlia, Noli; Apriani, Yasri; Aminullah, Aminullah
AGRITEKNO: Jurnal Teknologi Pertanian Vol 12 No 1 (2023): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/10.30598/jagritekno.2023.12.1.23

Abstract

Glosor noodles were generally made from palm sago starch; in this study, glosor noodles were made from HMT (Heat-Moisture Treatment) modified canistel starch and arrowroot starch. This study aimed to investigate the effect of the ratio between canistel starch and arrowroot starch on the physical and textural qualities of glosor noodles and to determine the selected product of HMT-modified canistel starch and arrowroot starch. This study used the one-factor Completely Randomized Design method, consisting of five levels of canistel starch and arrowroot starch, i.e 100:0%, 90:10%, 80:20%, 70:30%, and 60:40%. The textural properties of hardness, gumminess, springiness, and elongation percentage, as well as the physical properties of cooking loss, water absorption, and swelling power, were analyzed. The results showed that the higher the addition of arrowroot starch, the lower the springiness, cooking loss, water absorption, and swelling index of glossy noodles; however, the higher the hardness, gumminess, and elongation percentage. The chosen glosor noodle was HMT-modified canistel and arrowroot starch with a ratio of 70:30%. It had a hardness of 3,600 N, a gumminess of 1.391 N, a springiness of 0.778 mm, and a percent elongation of 275.938%. In addition, it also had a cooking loss of 5.462%, a water absorption capacity of 130.095%, and a swelling index of 12.19%.
EMPOWERMENT OF PRODUCT PROCESSING, LICENSING, AND MARKETING ON MICRO-ENTERPRISE OF IBU NYAI’S PISANG SALE Wisnu Pamungkas; Ilham Muharexza; Fadly Syafarulloh; Fenia Apriliani Putri; Monica Setia Almira; Velita Velita; Aminullah Aminullah
As-Sidanah Vol 6 No 1 (2024): APRIL
Publisher : LP2M Universitas Ibrahimy

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35316/assidanah.v6i1.1-16

Abstract

This service activity aimed to provide essential knowledge and information related to sanitation and marketing included licensing, which must be applied to micro-enterprises to be able to produce food products properly and safely. The Participatory Action Research approach was used in service activities focusing on empowering micro-enterprises. The service activities were coordinating with village officials, determining the site, observing the problems, and conducting the program activity. There were two programs namely the main program was socialization regarding sanitation and hygiene and its application in the production of pisang sale; and the supporting program was making a Business Certificate from the village, a Business Permit Number, flowcharts of the production process, product logos, and helping promote these products. The results included micro-enterprise owners who understand the importance of sanitation in the production process, such as washing hands before production, using head coverings, masks, gloves, aprons, special clothes for production, and wearing boots. In addition, business actors already have business legalities, such as Business Permit Number and Business Certificate, and have a better logo on their product. Marketing has been more developed by utilizing social media, namely WhatsApp, so product sales have become more expensive.
OPTIMASI PENGOLAHAN MIE JAGUNG SECARA GILING BASAH BERBAHAN BAKU JAGUNG JENIS PIONEER-21 DENGAN METODE EKSTRUSI Aminullah Aminullah
JURNAL AGROINDUSTRI HALAL Vol. 2 No. 1 (2016): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v2i1.353

Abstract

Tujuan penelitian ini adalah untuk mengoptimasi pembuatan mie jagung secara giling basah dengan metode ekstrusi. Penelitian dibagi dalam dua tahapan, yaitu optimasi proses penggilingan secara basah dan kajian pengolahan mie jagung dengan menentukan poporsi tepung kering dan basah serta membuat mie jagung. Variabel yang digunakan adalah konsentrasi tawas (0% dan 0.01%), konsentrasi guar gum (0%, 1%, dan 2%), dan kadar air (60%, 70%, dan 80%). Jumlah air sebanyak 6.5 liter digunakan ketika penggilingan per 1 kg jagung pipil kering. Lama proses pengendapan yaitu tiga jam di mana sudah terbentuk dua lapisan. Kadar air dari tepung kering dan basah adalah 8.13% dan 72.93% (bb). Penentuan perbandingan tepung kering dan basah (dalam gram) menggunakan prinsip kesetimbangan massa (mass balance) di mana kadar air 60%, 70%, dan 80% diperoleh perbandingan, berturut-turut, sebesar 218.70:181.30, 195.99:204.01, dan 176.11:223.89. Waktu pengukusan mie jagung selama ±15 menit dengan suhu 100oC.
Kandungan Total Lipid Lemak Ayam dan Babi Berdasarkan Perbedaan Jenis Metode Ekstraksi Lemak Aminullah Aminullah
JURNAL AGROINDUSTRI HALAL Vol. 4 No. 1 (2018): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v4i1.949

Abstract

Tujuan dari penelitian ini adalah untuk mempelajari pengaruh dari perbedaaan metode ekstraksi lemak terhadap hasil total lipid dari lemak ayam dan babi. Penelitian ini menggunakan empat metode ekstraksi, yaitu metode Soxhlet, Folch, Hara and Radin, dan Bligh and Dyer serta bahan yang digunakan adalah lemak ayam dan babi. Hasil penelitian menunjukkan bahwa total lipid yang dihasilkan dari metode ekstraksi Soxhlet, Folch, Haran and Radin, dan Bligh and Dyer pada lemak ayam, berturut-turut adalah 54.28%, 70.06%, 63.87%, dan 44.21%. Sedangkan pada lemak babi, berturut-turut, adalah 65,57%, 86,97%, 67,74%, dan 64,07%. Penggunaan metode ektraksi yang berbeda akan memberikan efisiensi pada jumlah lipid yang berbeda. Perbedaan hasil tersebut juga disebabkan oleh karakteristik asam lemak penyusun yang berbeda antara lemak ayam dan lemak babi.
Application of Non-Gluten Canistel (Pouteria campechiana) Flour-Maizena-Mocaf-Tapioca Composite on the Processing of Steamed Brownies Sri Rejeki Retna Pertiwi; Aminullah Aminullah; Rosy Hutami; Deti Nirmala
JURNAL AGROINDUSTRI HALAL Vol. 4 No. 2 (2018): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v4i2.1279

Abstract

This study was aimed to analyze the effect of non-gluten composite and pan size on the quality of steamed brownies.   Steamed brownies were prepared with three different non-gluten composites (campolay flour-maizena, campolay flour-mocaf, campolay flour-tapioca) in the proportion of 1:1 and baked in three different pan size (S: 20 cm x 7 cm, M: 22 cm x 9 cm, L: 24 cm x 11 cm).  Analysis included physical properties (rising index, spesific volume, hardness, crumb appearance), sensory properties and acceptance, as well as chemical properties for the best steamed brownies.  The data were analyzed using ANOVA and the results showed that non-gluten composite, pan size, and interaction of both factors effected significantly some physical properties, sensory properties and acceptance of steamed brownies.  The best steamed brownies was the brownies made from non-gluten composite campolay flour-mocaf 1:1 with pan size S (20 cm x 7 cm).  The best brownies contained moisture 21,55 %, ash 1,28 %, protein 4,16 %, fat 22,55 %, carbohydrate 50,45 %, dietary fiber 1,75 %,  energy 421,39 kcal/100 g, and betacarotene 1,11 mg/100g. Key words: campolay flour, composite, non-gluten, steamed brownies.
Penggunaan Bubuk Kulit Pisang Kepok (Musa paradisiaca) Sebagai Adsorben Terhadap Sifat Fisikokimia Minyak Jelantah Aminullah Aminullah; Rini Suhartani; Noli Novidahlia
JURNAL AGROINDUSTRI HALAL Vol. 4 No. 2 (2018): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v4i2.1289

Abstract

Adsorben dari kulit pisang kepok dapat memperbaiki sifat fisikokimia minyak jelantah. Tujuan dari penelitian ini untuk mempelajari pengaruh penambahan jumlah bubuk kulit pisang dan lama perendaman terhadap kecerahan, viskositas dan bilangan peroksida minyak jelantah. Penelitian ini terdiri dari 2 tahap yaitu pembuatan bubuk kulit pisang dan pengujian sifat fisikokimia minyak jelantah dengan menggunakan bubuk kulit pisang kepok sebanyak  5 g, 7,5 g dan 10 g, serta perendaman selama 24 jam, 36 jam dan 48 jam dengan 2 kali ulangan. Hasil menunjukkan bahwa rendemen bubuk kulit pisang sebesar 37,38% dengan kandungan IC50 sebesar 228,07 ppm. Minyak segar memiliki nilai kecerahan sebesar 0,591 Abs, viskositas sebesar 26,60 cpoise dan bilangan peroksida sebesar 0,75 mek O2/Kg. Sedangkan minyak jelantah memiliki nilai kecerahan 3,566 Abs, viskositas 63,30 cpoise dan bilangan peroksida 12,65 mek O2/Kg. Penelitian utama menunjukkan bahwa semakin tinggi konsentrasi bubuk kulit pisang dan semakin lama perendaman yang diterapkan mengakibatkan tingkat kecerahan semakin meningkat, viskositas yang semakin rendah dan  bilangan peroksida yang semakin menurun.
Isolasi dan Karakterisasi Asam Hialuronat dari Talas Belitung (Xanthosoma sagittifolium) Lia Amalia; Sri Rejeki Pertiwi; Dita Wulandari; Aminullah Aminullah
JURNAL AGROINDUSTRI HALAL Vol. 4 No. 2 (2018): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v4i2.1290

Abstract

Talas dikenal mengandung mucilage yang memiliki sifat mirip dengan asam hialuronat penyusun gelatin.  Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan waktu ekstraksi mucilage talas terhadap sifat asam hialuronat yang dihasilkan. Pada penelitian ini asam hialuronat diisolasi dengan menggunakan air destilata pada suhu 70 dan 90oC  selama 30 dan 60 menit dan dikoagulasikan menggunakan alkohol sebanyak 1:1, kemudian endapan dikering-anginkan pada suhu ruang selama 12 jam dan dilanjutkan dengan waterbath shaker pada suhu 40°C selama 30 menit. Asam hialuronat kering kemudian dihaluskan dan diayak 80 mesh, dianalisis sifat fitokimia, fisikokimia, dan sensorinya.  Asam hialuronat talas dari semua perlakuan positif mengandung karbohidrat, protein, glikosida dan gula pereduksi, tetapi tidak mengandung alkaloid dan flavonoid. Hasil uji fisikokimia menunjukkan bahwa suhu dan waktu tidak berpengaruh terhadap bulk density, tap density, dan kadar abu, tetapi berpengaruh terhadap kadar air, residu alkohol, dan pH. Asam hialuronat tidak larut dalam alkohol tetapi larut dalam air panas mulai 40°C.
Co-Authors Abdul Mujid Ade Kurniawan Agus Budiyanto Amelia Nurlaelasari Sari Apriani, Yasri Ari Irawan Daniel Daniel Deti Nirmala Distya Riski Hapsari Dita Wulandari E. Y. Purwani Fadly Syafarulloh Faiz Zaenal Muttaqin Fathira Sakinah Anugrawati Sudrajat Fenia Apriliani Putri Gusti Pratiwi Pangandian Halimun, Riana Zenida Hanafi Hanafi Hanna Marzuuqoh Utami Ilham Muharexza Indradewa, Rhian Intan Kusumaningrum Irmansyah Irmansyah Irzaman, Irzaman Johan Iskandar Lia Amalia Lia Amalia Ma’rifat Khoirunnisa Mohammad Muslih Monica Setia Almira Muhamad Rizki Fauzi Muhammad Fahmi Sobarudin Muhammad Ikbal Rambe Muhammad Muslih Muhammad Mustofa Naila Fathi Isnazaki Hafiyya Nazopatul Patonah Har Noli Novidahlia Novi Agustiani Nurfauziah Hadiati Nursyawal Nacing Nurul Khoerunnisa Pertiwi, Sri Rejeki Retna Raden Silfia Epriyanti Refani Fadli Rahman Regista Dwi Agustine Riana Zenida Halimun Rini Suhartani Risdelita Purba Riska Yanuarningsih Riski Cahyasiam Rohmat, Saepul Rosy Hutami Saepul Rohmat Sinta Siti Aisyah Siti Azizah Siti Azizah Siti Nurlailatul Qodariah Siti Wiwi Marwiyah Sri Rejeki Pertiwi Sri Rejeki Retna Pertiwi Sri Rejeki Retna Pertiwi Sri Rejeki Retna Pertiwi Suhendar, Yusep Sutrisno Koswara Titi Rohmayanti Titi Rohmayanti Tjahja Muhandri Velita Velita Wisnu Pamungkas Yanuarningsih, Riska Yusep Suhendar