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All Journal SAINSMAT bionature AL KAUNIYAH Jurnal Sains dan Teknologi Proceeding Buffalo International Conference Biogenesis: Jurnal Ilmiah Biologi Teknosains: Media Informasi Sains dan Teknologi BIOTIK: Jurnal Ilmiah Biologi Teknologi dan Kependidikan Prosiding Seminar Biologi JURNAL SIPAKALEBBI At-Taqaddum Scientiae Educatia: Jurnal Pendidikan Sains Celebes Biodiversitas : Jurnal Sains dan Pendidikan Biologi Jurnal SOLMA Journal of Biology Education Scripta Biologica JKPK (Jurnal Kimia dan Pendidikan Kimia) Jurnal Biotek Journal of Islam and Science Jurnal Triton Al Jahiz: Journal of Biology Education Research SAINSMAT: Jurnal Ilmiah Ilmu Pengetahuan Alam Filogeni: Jurnal Mahasiswa Biologi
Hafsan, Hafsan
Universitas Islam Negeri Alauddin Makassar, Indonesia
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Potensi biji kelor (Moringa oleifera Lamk.) sebagai biokoagulan alami air sumur Nur Muthmainna; Hafsan Hafsan; Yusminah Hala
Filogeni: Jurnal Mahasiswa Biologi Vol 1 No 1 (2021): Januari-April
Publisher : Program Studi Biologi Fakultas Sains dan Teknologi Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (286.022 KB) | DOI: 10.24252/filogeni.v1i1.20547

Abstract

Air sumur yang layak dikomsumsi harus memenuhi berbagai kriteria. Biji kelor menjadi objek penelitian karena memiliki banyak kegunaan dan dimanfaatkan dalam berbagai industri dan obat karena memiliki potensi bakterisida. Penelitian ini bertujuan untuk mengetahui adanya pengaruh pemberian biji kelor (Moringa oleifera Lamk.) terhadap pertumbuhan bakteri Escherichia coli pada air sumur. Sampel diambil dari air sumur pondokan yang mengandung bakteri Eschericia coli yang melebihi ambang batas yaitu > 2400 sel/ 100 ml air. Air sumur yang diberi perlakuan dengan menggunakan serbuk biji kelor dengan konsentrasi antara 0,05 gram, 0,1 gram dan 0,15 gram dicampurkan dengan beberapa tetes air sampai berbentuk pasta. Air bersih yang diperoleh, diambil sebanyak 100 ml lalu diuji secara bakteriologis dengan metode Most Probable Number (MPN). Pemberian serbuk biji kelor sebanyak 0,05 gram belum mampu menghambat bakteri dengan nilai total MPN masih mencapai > 2400/ 100 ml air sedangkan 0,1 gram mampu menurunkan jumlah bakteri sekitar 460/ 100 ml air dan 0,15 gram sekitar 210/ 100 ml air.
Analisis aflatoksin pada pakan ayam buras dengan metode Enzyme-Linked Immunosorbent Assay (ELISA) Dhea Nanda Zainuddin; Hafsan Hafsan; Rusmadi Rukmana; Hadi Purnama Wirawan
Filogeni: Jurnal Mahasiswa Biologi Vol 4 No 1 (2024): Januari-April
Publisher : Program Studi Biologi Fakultas Sains dan Teknologi Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/filogeni.v4i1.29655

Abstract

Aflatoksin, senyawa toksin yang umumnya dihasilkan oleh jamur Aspergillus, dapat membahayakan kesehatan hewan dan manusia melalui produk-produk hewani terkontaminasi. Penelitian ini mengevaluasi tingkat kontaminasi aflatoksin pada pakan ayam buras menggunakan metode Enzyme-Linked Immunosorbent Assay (ELISA). Mini riset dilaksanakan di Laboratorium Patologi Balai Besar Veteriner Maros, Sulawesi Selatan. Pendekatan analitik kuantitatif dengan metode deskriptif digunakan untuk menyelidiki konsentrasi aflatoksin dalam sampel. Hasilnya menunjukkan nilai absorbansi sampel dan konsentrasi aflatoksin ketiga sampel pakan ayam buras menunjukkan kandungan aflatoksin berbeda, namun semuanya berada di bawah batas maksimum 20 ppb sesuai Standar Nasional Indonesia (SNI) 3144:2015. Metode ELISA terbukti efektif dan dapat diandalkan dalam mendeteksi aflatoksin dengan tingkat sensitivitas tinggi. Kesimpulan penelitian ini menegaskan bahwa ELISA adalah alat yang efektif untuk memantau kontaminasi aflatoksin dalam pakan ayam buras. Meskipun hasil saat ini memenuhi standar keamanan, pendekatan preventif dan pemantauan terus-menerus tetap penting untuk menjaga kesehatan ternak dan keamanan hasil ternak. Pengembangan metode analisis yang lebih inovatif di masa depan akan memperkuat upaya deteksi dini dan pencegahan optimal dalam penyediaan pakan yang aman dan berkualitas tinggi.
Tingkat infeksi endomikoriza pada perakaran tanaman murbei (Morus alba L.) Nurul Melinda; Hafsan Hafsan; Retno Prayudyaningsih
Filogeni: Jurnal Mahasiswa Biologi Vol 3 No 3 (2023): September-Desember
Publisher : Program Studi Biologi Fakultas Sains dan Teknologi Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/filogeni.v3i3.29980

Abstract

Murbei (Morus alba L.) dikelompokkan ke dalam suku Moraceae dan umumnya digunakan secara meluas pada ragam manfaat. Keberadaan endomikoriza atau jamur yang berasosiasi dengan akar dapat membantu meningkatkan pertumbuhan tanaman, termasuk murbei. Tujuan dari mini riset ini yaitu untuk mengisolasi mikoriza dan mengetahui kekayaan mikoriza perakaran serta tingkat infeksi mikoriza pada tanaman murbei. Keberadaan mikoriza dideteksi dan diidentifikasi melalui proses isolasi dari tanah perakaran dengan metode wet sieving serta pewarnaan akar murbei untuk melihat visualisasi mikoriza yang berada di dalam akar, termasuk keberadaan hifa, arbuskular, spora dan vesikel. Hasil isolasi menunjukkan bahwa pada sampel tanah perakaran murbei terdapat kekayaan spora endomikoriza jenis Glomus dan infeksi endomikoriza pada akar murbei mencapai kisaran 83,3-100%. Tanaman dengan tingkat infeksi endomikoriza yang tinggi mengindikasikan adanya hubungan simbiotik yang kuat antara tanaman dan mikoriza. Hal ini memberikan manfaat bagi tanaman, seperti penyerapan nutrisi yang lebih baik, perlindungan terhadap patogen, toleransi terhadap kondisi lingkungan yang buruk, dan pertumbuhan yang lebih baik.
Jamur Patogen Kelapa Sawit (Elais guineensis Jacq.) di Perkebunan Sawit Kecamatan Kalukku Kabupaten Mamuju Sakinah Sakinah; Hafsan Hafsan; Eka Sukmawaty; Devi Armita
JURNAL TRITON Vol 14 No 2 (2023): JURNAL TRITON
Publisher : Politeknik Pembangunan Pertanian Manokwari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47687/jt.v14i2.449

Abstract

Tanaman kelapa sawit (Elais guineensis Jacq.) adalah salah satu sumber minyak nabati yang digunakan di berbagai macam industri, baik pangan maupun non pangan akan tetapi produksi kelapa sawit sering menurun diakibatkan oleh berbagai serangan jamur patogen. Tujuan dari penelitian ini yaitu untuk mengetahui gejala infeksi jamur patogen pada tanaman kelapa sawit dan jenis jamur patogen yang menginfeksi tanaman sawit di perkebunan kelapa sawit Kecamatan Kalukku Kabupaten Mamuju. Metode pengambilan sampel dilakukan dengan teknik purposive sampling kemudian dilakukan isolasi jamur dari tanaman yang menunjukkan gejala serta dilanjutkan dengan identifikasi jenis jamur dengan buku identifikasi Illustrated Genera of Imperfect Fungi dan Description of Medical Fungi Second Edition serta dilakukan uji Postulat Koch. Hasil yang diperoleh yaitu gejala infeksi jamur patogen pada tanaman kelapa sawit (E. guineensis Jacq.) di perkebunan kelapa sawit Kecamatan Kalukku Kabupaten Mamuju yaitu bercak kuning pada daun yang disebabkan oleh genus Curvularia, bercak cokelat pada daun disebabkan oleh Sarocladium, busuk kecokelatan pada buah dari genus Penicillium, dan busuk kehitaman pada buah dari genus Aspergillus. Berdasarkan uji Postulat Koch yang dilakukan didapatkan bahwasanya keempat isolat yang didapatkan merupakan penyebab penyakit dan sesuai dengan beberapa gejala yang ditemukan pada awal pengambilan sampel. Informasi jenis patogen yang menginfeksi tanaman kelapa sawit dapat digunakan sebagai dasar untuk penanganan penyakit tanaman sawit yang tepat sesuai dengan jenis patogen yang menginfeksi.
Harnessing Enzymes for Optimal Poultry Feed Formulations (Mini Review) Sijid, St. Aisyah; Hafsan, Hafsan; Khudaer, Faten
Sainsmat : Jurnal Ilmiah Ilmu Pengetahuan Alam Vol 13, No 1 (2024): Maret
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35580/sainsmat131501882024

Abstract

This paper focuses on the use of enzymes in effective and efficient poultry feed formulations. The introduction highlights the importance of good nutrition for poultry and the increasing need for innovative feed formulations due to limited availability and rising prices of feed ingredients. Enzymes are introduced as protein compounds that enhance nutrient digestion and absorption in poultry, potentially reducing feed production costs. However, their widespread use in Indonesia is still limited due to a lack of knowledge. The paper discusses the role of enzymes in poultry nutrition, including their involvement in digestion and nutrient absorption. It also emphasizes the essential nutrients required for poultry growth and development and the factors influencing their nutritional needs. The types of enzymes commonly used in poultry feed formulations, such as phytase, amylase, protease, and lipase, are explored along with their mechanisms of action. Research findings demonstrate the effectiveness and efficiency of using enzymes in improving nutrient availability and feed efficiency, ultimately enhancing poultry production productivity and sustainability. The paper concludes with recommendations for the development and application of enzymes in poultry feed formulations, highlighting the need for careful enzyme selection, dosage adjustment, and consideration of environmental conditions. Furthermore, the importance of integrating enzymes with other feed ingredients and adopting a comprehensive nutrition strategy is emphasized. Overall, the use of enzymes in poultry feed formulations offers significant advantages for modern poultry farming, but careful implementation and further research are necessary to optimize their effectiveness and efficiency.
Harnessing Enzymes for Optimal Poultry Feed Formulations (Mini Review) Sijid, St. Aisyah; Hafsan, Hafsan; Khudaer, Faten
Sainsmat : Jurnal Ilmiah Ilmu Pengetahuan Alam Vol 13, No 1 (2024): Maret
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35580/sainsmat131501882024

Abstract

This paper focuses on the use of enzymes in effective and efficient poultry feed formulations. The introduction highlights the importance of good nutrition for poultry and the increasing need for innovative feed formulations due to limited availability and rising prices of feed ingredients. Enzymes are introduced as protein compounds that enhance nutrient digestion and absorption in poultry, potentially reducing feed production costs. However, their widespread use in Indonesia is still limited due to a lack of knowledge. The paper discusses the role of enzymes in poultry nutrition, including their involvement in digestion and nutrient absorption. It also emphasizes the essential nutrients required for poultry growth and development and the factors influencing their nutritional needs. The types of enzymes commonly used in poultry feed formulations, such as phytase, amylase, protease, and lipase, are explored along with their mechanisms of action. Research findings demonstrate the effectiveness and efficiency of using enzymes in improving nutrient availability and feed efficiency, ultimately enhancing poultry production productivity and sustainability. The paper concludes with recommendations for the development and application of enzymes in poultry feed formulations, highlighting the need for careful enzyme selection, dosage adjustment, and consideration of environmental conditions. Furthermore, the importance of integrating enzymes with other feed ingredients and adopting a comprehensive nutrition strategy is emphasized. Overall, the use of enzymes in poultry feed formulations offers significant advantages for modern poultry farming, but careful implementation and further research are necessary to optimize their effectiveness and efficiency.
Ikan fermentasi nusantara: Tradisi, manfaat gizi, dan kekayaan budaya (review) Ernitasari, Ernitasari; Nur, Fatmawati; Hafsan, Hafsan
Teknosains Vol 17 No 3 (2023): September-Desember
Publisher : Fakultas Sains dan Teknologi Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/teknosains.v17i3.40961

Abstract

Tradisi fermentasi ikan yang tertanam dalam sejarah budaya dan gastronomi Indonesia, memperlihatkan warisan kuliner negara yang kaya. Fermentasi ikan terutama bergantung pada bakteri alami dalam bahan baku yang dapat meningkatkan umur simpan ikan, meningkatkan rasa dan kandungan nutrisinya, serta memberikan banyak manfaat kesehatan. Kajian ini bertujuan untuk mengetahui beberapa jenis olahan ikan fermentasi yang berasal dari Indonesia. Metode yang digunakan dalam penulisan artikel ilmiah ini adalah metode tinjauan pustaka. Dari literatur yang dikumpulkan diketahui bahwa selama beberapa generasi, masyarakat Indonesia telah mengonsumsi produk ikan fermentasi seperti terasi, peda, rusip, dan chao, yang memiliki teknik persiapan dan fermentasi yang berbeda. Proses fermentasi tersebut bermanfaat tidak hanya untuk pengawetan, tetapi juga untuk antioksidan, antikanker, penghambatan ACE, dan memiliki daya antibakteri. Produk-produk tersebut memiliki makna tradisi karena penting dalam berbagai masakan tradisional Indonesia. Namun masalah seperti keamanan pangan, dan konsistensi kualitas menjadi tantangan dalam keberlanjutannya. Maka untuk menjamin keberlanjutan produk fermentasi ikan, diperlukan upaya terpadu dalam penelitian dan pengembangan, penerapan pengetahuan tradisional, serta promosi metode yang berkelanjutan.
Broiler farms practice without AGP as an Islamic conceptionin the strategy to achieve “asuh” food Hafsan, Hafsan; Kiramang, Khaerani; Thaha, Aminah Hajah; Rasyid, Muhammad Rusdi
Journal of Islam and Science Vol 8 No 1 (2021): January-June
Publisher : Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/jis.v8i1.19549

Abstract

The use of Antibiotics Growth Promoters (AGP) was once a reliance for Broiler farms that aim to improve immunity as well as trigger the growth of broiler. It turned out that the use of AGP elicit a variety of very harmful impacts on human’s health, the presence of residues of antibiotics in broiler meat will reduce resistance of humans who consume them to some types of antibiotics even antibiotics that are prepared to handle the case of multi-resistant bacteria, namely the presence of antibiotic residues in broiler meat that will reduce the resistance of humans who consume them. So no longer impervious to some antibiotics even antibiotics that are prepared to handle the case of multi-resistant bacteria. This has become a limiting factor for the community, especially Muslims who are required to consume foods that are not only halal but bring benefits and do not contain harmful substances as admonitions in the Quran and hadith. This reality requires options to solve problems and answer real problems in people's lives wisely and contextually. Although AGP is required by the broiler, but based on many research results have shown that its role can be substituted with the addition of feed additives such as probiotics, enzymes and herbs as feed quality improvement efforts, included the implementation of biosecurity which must be carried out in an integrated manner. Broiler farms that implement good industry management has proved able to guarantee the availability of broiler as a source of animal protein is Safe, Healthy, and Whole Halal (in the Indonesian acronym is ASUH) and has a wide market share. This context be in accordance to the conception of food safety in Islam, food safety from the Islamic normative context namely halal and food safety from the health aspect, namely Thayyib. This paper responds to the issue of food safety which has been a fidgetiness for all stratums of Muslim society, whereas the ASUH food source is one of the fulfilments of the main points of the Maqasid al-Shari'ah or the general objective stipulated in Islamic law, namely to realize goodness, provide benefits and avoid damage to humans.
HALAL CRITICAL POINT OF MICROBIAL BIOPROCESS BASED-DAIRY PRODUCTS Kurniati, Kurniati; Hafsan, Hafsan
Journal of Islam and Science Vol 9 No 1 (2022): January-June
Publisher : Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/jis.v9i1.28804

Abstract

The dairy products that use certain enzymes and microbial cells to produce other product variants such as yoghurt and cheese are products that which must be observed for its halalness. Uses microbial and additional ingredients and auxiliary materials that are not necessarily halal.The bacteria commonly used in the processing of dairy products such as yoghurt and cheese are several species of the lactic acid bacteria group which are developed as a starter in the fermentation process. Generally, lactic acid bacteria are grown first on growth media before being used as a starter. The halal critical point is the growth media, which contain proteins to own chances of animals (such as beef extract) which can be derived from pigs. Non-halal sources of carbon and nitrogen in growth media, such as blood, can also cause bacterial cells and microbial products to have a haram status. The same thing in the process of finalizing processed dairy products with the addition of flavours, amino acids, preservatives, or gelatine. The addition of food additives has become a critical point in any case because it can be a microbial product that needs to be ascertained halal. This review reveals that the critical point in making yoghurt is in milk as its raw material, the step of adding starter and adding additives. While the critical point in cheese making is in milk as its raw material and at the coagulation stage.
ANALYSIS CARBOHIDRATE CONTENT AS AN ALTERNATIF TO HALAL FOOD IN NATA JACKFRUIT Latif, Ulfa Triyani A; Hamina, Hamina; Hafsan, Hafsan; Anwar, Zulfahri
Journal of Islam and Science Vol 9 No 1 (2022): January-June
Publisher : Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/jis.v9i1.30387

Abstract

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Co-Authors Abbas Abbas, Abbas AHMAD MUZAKKI Ahyar Ahmad Alfian Alfian Amin, Abd Rauf Muh Andi Nur Fadhilah Andi Nur Fadhilah, Andi Andi Wahdiniar Andi Wahdiniar, Andi Anwar, Zulfahri Ar. Syarif Hidayat Arifuddin Ahmad Arifuddin Ahmad, Arifuddin Arsyad, Muh Ali Asaad, Andi Indra Jaya Asmuddin Nasir Asmuddin Natsir Asriani A Ayu Febriyanti, Ayu Cut Muthiadin Delima Engga Maretha Devi Armita Dewi Paramitasari Dhea Nanda Zainuddin Elkheir Hassaballah Abdallah Ernitasari, Ernitasari Faten Khudair Fatimah Mansir Fatmawati Nur Fatmawati Nur Fatmawaty Nur Febriani, Ayu Fifi Dismayanti Indriani Nainu Hadi Purnama Wirawan Hafizhah Al Amanah Hajrah Hajrah Hamina , Hamina, Hamina Hasrawati Hasrawati Ibrahim Ibrahim Inna Shintia Irna, Ade Irwan Misbach Isna Rasdianah Aziz Isna Rasdianah Aziz Jumriani Rusli Jumriani Rusli Khaerani Kiramang Khudaer, Faten Kurnia Makmur Kurniati Kurniati Laily Agustina Laily Agustina, Laily Lianah Lianah, Lianah Maharani Retna Duhita Marliana Marliana Mashuri Masri Mashuri Masri Mashuri Masri Mashuri Masri Maslan Maslan Maslan, Muhammad Masriany Masriany Masriany Masriany Masriany Masriany Masriany, Masriany Meriem, Selis Muh. Khalifah Muhammad Halifah Mustami, Muhammad Muhammad Khalifah Mustami Muhammad Khalifah Mustami Muhammad Maslan Mustakim Mustakim Nur Alfisah Nur Hanisa, Andi Nur Inaya Nur Muthmainna Nurhidayah Nurhidayah Nurhikmah Nurhikmah Nurjannah Nurjannah Nurul Melinda Pratiwi, Afryanti Rahmaniah Rahmaniah Ramadani, Kurnia Rasyid, Muhammad Rusdi Retno Prayudyaningsih Rezki Ramadani Djamaluddin Rini Anggraeni Rusmadi Rukmana Rusny Rusny Sakinah Sakinah Sijid, St. Aisyah Sinar Wahyuni Siska Tri Desianti Siti Rabiatul Adawiyah Siti Rabiatul Adawiyah, Siti St Aisyah S St. Aisyah Sijid Sukmawaty, Eka Suryaning Amanda, Sabilla Syahrul Gunawan Tridesianti, Siska Ulfa Nur Alfriani Amir Ulfa Triyani A Latif Ulfa Triyani A Latif, Ulfa Triyani A Wahdaniyah Wahdaniyah Yuniar Harviyanti Yusminah Hala Zulkarnain Zulkarnain Zulkarnain ZURAIDAH ZURAIDAH