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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 Jurnal Pijar MIPA Al Jahiz: Journal of Biology Education Research SAINSMAT: Jurnal Ilmiah Ilmu Pengetahuan Alam Filogeni: Jurnal Mahasiswa Biologi Berita Biologi
Hafsan, Hafsan
Universitas Islam Negeri Alauddin Makassar, Indonesia
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Education Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Physics Public Health Social Sciences Veterinary Other

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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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Critical control point in the provision of halalan thayyiban poultry meat at the slaughterhouse Thaha, Aminah Hajah; Hafsan, Hafsan; Amin, Abd Rauf Muh; Ahmad, Arifuddin
Journal of Islam and Science Vol 10 No 2 (2023): July-December
Publisher : Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/jis.v10i2.37807

Abstract

Broiler meat is a source of animal protein favoured by the community with its complete nutritional content; however, the price is affordable. The community's need for animal protein from poultry has encouraged various Poultry Slaughterhouse businesses to develop to meet these needs. Indonesia has a Muslim majority population, requiring business actors to provide halalan thayyiban poultry meat. The critical point of halal food products is the point or stage in a series of production processes where the factors that can cause the product to become non-halal can be eliminated. Knowing the critical point of providing halalan thayyiban poultry meat is a crucial factor that needs to be known. There is an improvement in procuring poultry meat, especially in the Poultry Slaughterhouse. The study was conducted at 15 Poultry Slaughterhouses in Takalar Regency, South Sulawesi Province. Based on the study results, it was found that there were 9 CCPs at the poultry slaughterhouse in Patalassang District, Takalar Regency, South Sulawesi Province, including unloading, temporary cage, slaughtering, bleeding, scalding, de-feathering, evisceration, washing, and storage. Among these CCPs, 3 HCCPs are based on halal aspects, namely unloading, slaughtering, and bleeding. In comparison, 7 HCCPs are based on thayyib aspects, namely, temporary cage, bleeding, scalding, de-feathering, evisceration, washing, and storage. The results of this study are expected to be a reference for business actors in poultry slaughterhouses and local governments in making strategic policies in the provision of halalan thayyiban poultry meat for the community.
The Preliminary Study of Electrigens Potential from Wastewater as The Manifestation Of "Khalifah Fil Tadbir" Conception Hafsan, Hafsan; Asaad, Andi Indra Jaya; Arsyad, Muh Ali; Ahmad, Arifuddin
Jurnal Biotek Vol 12 No 2 (2024): DESEMBER
Publisher : Department of Biology Education of Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/jb.v12i2.50112

Abstract

This study reveals that the super-intensive shrimp farming waste from Punaga can be used as a source of electricity through a bio-electrogenic process based on indigenous potential bacteria from the waste. The results show that four types of potential bacteria isolated from the super-intensive shrimp farming waste can each produce a significant average power density. Bacteria isolate D (Bacillus sp) showed the highest electrogenic potential with an average power density of 38.55±0.87 mW/m², followed by bacteria isolate B (Pseudomonas sp) with an average power density of 34.72±2.80 mW/m², bacteria isolate C (Bacillus sp) with an average power density of 29.90±5.26 mW/m², and bacteria isolate A (Bacillus sp) with an average power density of 25.90±1.69 mW/m². This study shows that the super-intensive shrimp farming waste from Punaga can be utilized as a source of electricity through a bio-electrogenic process using certain potential bacteria, such as Bacillus sp and Pseudomonas sp isolates. The development of waste treatment technology as a source of electricity through the bio-electrogenic process can provide a significant contribution to addressing global energy and environmental issues. This can be considered an implementation of the concept of "khalifah fil tadbir", in which humans act as stewards of the earth, responsible for using natural resources wisely and being accountable for the resulting environmental impacts.
MICROORGANISMS AS RISK FACTORS AND PROTECTION OF WOMEN'S REPRODUCTIVE HEALTH: AN ANALYSIS OF THE CURRENT LITERATURE Hafsan, Hafsan; Febriyanti, Ayu; Nur Hanisa, Andi; Suryaning Amanda, Sabilla
JURNAL SIPAKALEBBI Vol 8 No 2 (2024): Desember
Publisher : Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/sipakallebbi.v8i2.52053

Abstract

Women’s reproductive health is significantly influenced by the intricate relationship between microorganisms and the body, where both pathogenic and beneficial microorganisms play critical roles. Pathogenic microorganisms, such as Chlamydiatrachomatis, Neisseria gonorrhoeae, and Gardnerella vaginalis, are often associated with reproductive tract infections, leading to conditions such as bacterial vaginosis (BV) and sexually transmitted infections (STIs). These conditions increase risks for serious complications, including infertility and pregnancy-related issues. On the other hand, beneficial microorganisms, especially Lactobacillus species, contribute to vaginal health by maintaining an acidic pH and producing antimicrobial substances that protect against pathogenic invasions. This review discusses the role of microorganisms as both risk factors and protective agents in women’s reproductive health. Addressing the impact of hormonal variations, hygiene practices, contraception, and lifestyle factors on vaginal microbiota composition. Furthermore, the potential of probiotic therapy to restore microbiota balance and prevent infections is explored. Understanding these dynamics may inform more targeted and effective therapeutic strategies to promote reproductive health. Additional research is needed to optimize probiotic therapies, develop personalized interventions, and leverage advancements in multi-omics technologies to further elucidate microbiota-health interactions.
MICROBIOLOGICAL INFECTION RISKS AMONG CHILDREN IN SUB-URBAN SETTLEMENT OF MAKASSAR Hafsan, Hafsan; Anggraeni, Rini; Pratiwi, Afryanti
JURNAL SIPAKALEBBI Vol 9 No 1 (2025): Juni
Publisher : Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/sipakallebbi.v9i1.56899

Abstract

Microbiological infections in children are still a significant health problem, especially in sub-urban environments with suboptimal sanitation infrastructure. Environmental factors and hygiene habits play a big role in increasing or decreasing the risk of infection. This study aims to analyze the relationship between home sanitation conditions, housing density, children's hygiene habits, and the incidence of microbiological infections in children in Bontote'ne Housing, Makassar. This study uses an analytical descriptive study design with a cross-sectional approach. A total of 50 children aged 5–12 years and their parents participated as respondents. Data were collected through questionnaires regarding environmental factors, children's hygiene habits, and history of microbiological infections. The analysis was performed using Chi-Square tests and logistic regression to identify the relationship between independent variables and bound variables. The results showed that poor sanitation, high residential density, and inadequate handwashing practices were significantly associated with increased rates of gastrointestinal, respiratory, and diarrhoeal infections. Handwashing with soap was identified as a key protective factor.This study confirms that environmental factors and hygiene habits have an important role in the incidence of microbiological infections in children. Public health interventions such as improving sanitation infrastructure, improving access to clean water, and ongoing hygiene education are needed to reduce the risk of infection in sub-urban environments.
PROTEASE ACTIVITY OF THERMOPHILIC BACTERIA FROM LEJJA HOT SPRINGS IN SOPPENG SOUTH SULAWESI Hafsan, Hafsan; Ramadani, Kurnia; Abbas, Abbas
JST (Jurnal Sains dan Teknologi) Vol. 10 No. 2 (2021)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (344.204 KB) | DOI: 10.23887/jstundiksha.v10i2.38367

Abstract

This research aimed to observe quantitatively the effect of temperature and pH on protease activities from thermophilic bacteria collected from Lejja—Hot springs.  Spectrophotometry on the casein substrate was used to test the proteolytic activity of the crude protease.  Mixtures of enzyme and casein were incubated at various temperatures and pH for 20 minutes. The absorbance of tyrosine from protein hydrolysis was determined by spectrophotometry on λ 280 nm. Temperature and pH impacted on protease activity were determined at temperature (60; 65; 70; 75; 80; 85 and 90oC) and pH (6.0; 6.5; 7.0; 7.5; 8, 0; 8,5 and 9,0). Results showed that treatment of temperature variations and pH had a significant effect on protease activity. Crude extract of Bacillus licheniformis protease showed that the highest activity at 80oC and pH 7.5 was 0.1303 unit/ml/minute. Bacillus stearoformis showed the highest enzymatic activity of the protease at 85oC, and pH 7.5 was 0.1226 Unit/ ml/minute. In comparison, Bacillus coagulans reached optimum activity at 75oC, and pH 7.5 was 0.2052 Unit/ml/minute. Isolates of Bacillus licheniformis, B. coagulans and B. stearoformis are bacteria that produce thermostable protease enzymes that can be developed as a source of genes and as a producer of the enzyme itself.
INTRODUKSI Trichoderma sp. PADA TANAMAN CABAI (Capsicum frutescens) Irna, Ade; Hafsan, Hafsan; Alfian, Alfian
Teknosains Vol 17 No 1 (2023): Januari-April
Publisher : Fakultas Sains dan Teknologi Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/teknosains.v17i1.34817

Abstract

Chili (Capsicum frutescens) is one of the most widely cultivated vegetable commodities in Indonesia. The community's need for chilies is increasing every year, but the production of chilies in Indonesia is still not sufficient for national food needs because of the high market demand. Trichoderma sp. is an antagonistic fungus that can control the growth of pathogenic fungi and increase crop production. This study aims to determine the effect of giving Trichoderma sp. as a biological agent on the growth of chili (Capsicum frutescens). This research was conducted at the South Sulawesi Horticultural Plant Seed Center. This research is a quantitative study with an experimental approach by inducing Trichoderma sp. different concentrations of 0 g, 5 gr, 10 g, and 15 g. This research uses Completely Randomized Design (CRD). The results showed that the dose of Trichoderma sp. in the treatment of 15 g/plant significantly affected the growth of chili plants. The highest concentration used as the application dose of Trichoderma sp has a positive effect on the growth of chili plants (Capsicum frutescens).
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 Asri asri Asriani A Ayu Febriyanti, Ayu Cut Muthiadin Delima Engga Maretha Devi Armita Dewi Paramitasari Elkheir Hassaballah Abdallah Ernitasari, Ernitasari Faten Khudair Fatimah Mansir Fatmawati Nur Fatmawati Nur Febriani, Ayu Fifi Dismayanti Indriani Nainu Hadidarma, Nasyrah Hafizhah Al Amanah Hajrah Hajrah Hamina , Hamina, Hamina Hasrawati, Hasrawati Ibrahim Ibrahim Inaya, Nur Inna Shintia Irna, Ade Irwan Misbach Isna Rasdianah Aziz Isna Rasdianah Aziz Jumriani Rusli Khaerani Kiramang Khudaer , Faten Khudaer, Faten Kurnia Makmur Kurniati Kurniati Laily Agustina Laily Agustina, Laily Lianah Lianah, Lianah Lutvianti, Rizqi Maharani Retna Duhita Marliana Marliana Mashuri Masri Mashuri Masri Mashuri Masri Mashuri Masri Maslan Maslan Maslan, Muhammad Masriany Masriany Masriany Masriany Masriany, Masriany Melinda, Nurul Meriem, Selis Muh. Khalifah Muh. Khalifah Mustami Muhammad Halifah Mustami, Muhammad Muhammad Khalifah Mustami Muhammad Khalifah Mustami Muhammad Maslan Mustakim Mustakim Muthmainna, Nur Nur Alfisah Nur Hanisa, Andi NUR, FATMAWATY Nurhidayah Nurhidayah Nurhikmah Nurhikmah Nurjannah Nurjannah Pratiwi, Afryanti Rahmaniah Rahmaniah Ramadani, Kurnia Rasyid, Muhammad Rusdi Retno Prayudyaningsih Rezki Ramadani Djamaluddin Rini Anggraeni Rukmana, Rusmadi Rusli, Jumriani Rusny Rusny Sakinah Sakinah Sijid, St Aisyah 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 Wirawan, Hadi Purnama Yuniar Harviyanti Yusminah Hala Zainuddin, Dhea Nanda Zulkarnain Zulkarnain Zulkarnain ZURAIDAH ZURAIDAH