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All Journal Agroland : Jurnal Ilmu-Ilmu Pertanian AGROLAND: The Agricultural Sciences Journal Jurnal Pengolahan Pangan Abditani : Jurnal Pengabdian Masyarakat Jurnal Ilmiah AgriSains Mediagro AGROTEKBIS: Jurnal Ilmu Pertanian Agroland: Jurnal Ilmu-ilmu Pertanian AGROLAND: The Agricultural Sciences Journal Bomba: Jurnal Pembangunan Daerah
Sukisman Abdul Halid
Peternakan, Fakultas Peternakan Dan Perikanan, Universitas Tadulako, Palu, Indonesia.
Agriculture, Biological Sciences & Forestry Civil Engineering, Building, Construction & Architecture Economics, Econometrics & Finance Education Environmental Science Health Professions Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Transportation Veterinary Other

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PROFIL ASAM LEMAK, RASIO ASAM LEMAK JENUH : ASAM LEMAK TIDAK JENUH RANTAI TUNGGAL : ASAM LEMAK TIDAK JENUH RANTAI JAMAK PADA NUGGET AYAM YANG DIFORMULASI DENGAN MINYAK KEDELAI Minarny Gobel; Sukisman A Halid; Sugiarto; Nova Rugayah; Asriani Hasanuddin; Fachry L.
Jurnal Pengolahan Pangan Vol 7 No 1 (2022)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/pangan.v7i1.76

Abstract

Pengembangan produk pangan dewasa ini diupayakan rendah lemak dan kolesterol, serta memiliki proporsi lemak jenuh dan lemak tidak jenuh seimbang. Dilakukan penelitian pada olahan nugget ayam. Penelitian ini bertujuan untuk mengetahui profil asam lemak, rasio SFA:MUFA:PUFA, omega 3, 6, 9 nugget ayam yang diformulasi dengan minyak kedelai. Prosedur penelitian pembuatan nugget ayam modifikasi menurut Amertaningtyas dkk, (2001) dengan substitusi minyak kedelai. Hasil penelitian menunjukkan subtitusi lemak ayam dengan minyak kedelai sampai 7,5% dapat meningkatkan asam lemak tidak jenuh PUFA dari (PUFA dan MUFA) dan menurunkan kandungan asam lemak jenuh (SFA) . Subtitusi lemak ayam dengan minyak kedelai sampai 7,5%, menunjukan rasio PUFA:MUFA:SFA (36.42% : 41.81% : 21.66 %) yang terbaik karena mendekati yang disarankan oleh FAO.
Protein, Fat, Water, and Total Microbe Level is Beef Meatballs Processed with Coconut Fiber Liquid Smoke: Kadar Protein, Kadar Lemak, Kadar Air dan Total Mikroba Bakso Daging Sapi yang Diolah dengan Asap Cair Sabut Kelapa Sukisman Abdul Halid; Minarny Gobel
Jurnal Ilmiah AgriSains Vol. 22 No. 3 (2021): Desember
Publisher : Fakultas Peternakan dan Perikanan, Universitas Tadulako, Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (194.523 KB) | DOI: 10.22487/jiagrisains.v22i3.2021.160-167

Abstract

Pangan tidak hanya berfungsi sebagai penyedia zat gizi untuk kebutuhan tubuh (fungsi primer) dan sebagai pemenuhan selera karena aroma dan citarasanya (fungsi primer), tetapi pangan yang dikonsumsi juga harus memiliki fungsi tersier yaitu sebagai penyedia zat aktif yang jika masuk ke dalam tubuh atau sistem hayati lainnya dapat mempengaruhi proses fisiologis dan biokimiawi. Salah satu bahan tambahan pangan yang memberikan aroma dan cita rasa yang khas adalah asap cair sabut kelapa. Penelitian ini bertujuan untuk melihat sifat fisik kimia yang meliputi kadar protein, kadar lemak, dan kadar air, serta analisis terhadap total mikroba (Total Palte Count/TPC) bakso daging sapi. Hasil penelitian menunjukkan bahwa kadar protein tertinggi diperoleh pada sampel B3sk2 yaitu 12,80+0,82 % dan terendah diperoleh pada sampel B1 sk0 yaitu sebesar 9,38+0,54 %, kadar lemak tertinggi diperoleh pada sampel B5sk4 sebesar 0,23+ 0,02% dan terendah diperoleh pada sampel B2sk1 sebesar 0,13+0,01%. Kadar air tertinggi diperoleh pada sampel B1sk0 sebesar 77,03+0,18%, dan terendah diperoleh pada sampel B3sk2 sebesar 69,60+0,13%, serta rata-rata jumlah total mikroba tertinggi diperoleh pada sampel B2sk1 yaitu sebesar 4,79+0,33 log cfu/g, dan terendah diperoleh pada sampel B4sk3 sebesar 2,20+ 0,70 log cfu/g.
KARAKTERISTIK FISIKOKIMIA DAN MIKROBIOLOGIS KALEDO DAGING SAPI DI KOTA PALU Sukisman Abdul Halid; Abdul Rahim
Agroland: Jurnal Ilmu-ilmu Pertanian Vol 26, No 1 (2019)
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (251.057 KB)

Abstract

The objective of the study was to evaluate the physicochemical and microbiological characteristics of kaledo in Palu City. The study used a completely randomized design and samples were taken at eight micro, small and medium enterprises (UMKM). Each sample had three replicates and therefore there were 24 research samples. Parameters analyzed were water content, ash content, protein content, fat content, and total microbial number. The results showed that kaledo in Palu City had its water content ranging from 64.36 - 69.19%, ash content from 1.28–1.99%, protein content from 23.02–24.97%, fat content from 4.27– 6.64% and total microbial number from 1.54–6.79 log cfu/g.
CHEMICAL PROPERTIES, MICROBIOLOGY AND ANTIOXIDANT ACTIVITYOF ABON BEEF IN THE CITY OF PALU Sukisman Abdul Halid; Abdul Rahim
AGROLAND: The Agricultural Sciences Journal Vol 5, No 1 (2018)
Publisher : Tadulako University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (288.589 KB)

Abstract

One of the most popular food products in Central Sulawesi is shredded beef, and sometimes aspects of food quality and safety were not given attention by producers or consumers. The objective of the study is to identify the chemical, microbiological and antioxidant properties of shredded beef produced and circulated in Palu City. This study uses a complete randomized design with 8 samples and each sample were repeated three times so that 24 samples were obtained with observed parameters including moisture content, ash content, protein content, fat content, total microbial count and antioxidant activity.The results showed that water content (5,04 -9,35%), ash content (3,59 - 5,74%), protein content (25,60-38,97%), fat content (19,20- 39,37%) and total microbial count (1,27-8,48 log cfu / g) and antioxidant activity as indicated by Inhibition Concentration / IC50 (3234,31 - 6740,5 ppm) and percentage of inhibition (35,63 - 80.27%). The results of this study indicate that shredded beef from various SMEs in the city of Palu is still partially met the quality standards based on SNI, so MSME guidance is needed periodically and continuously.
PHYSICOCHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OFBEEF MEATBALLS IN PALU CITY Sukisman Abdul Halid; Abdul Rahim
AGROLAND: The Agricultural Sciences Journal Vol 5, No 2 (2018)
Publisher : Tadulako University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (369.321 KB)

Abstract

The aim of the study is to evaluate the physicochemical and microbiological characteristics of beef meatball produced and circulated in Palu City. The study used a completely randomized design with 8 micro, small and medium enterprises (MSMEs) where sampling was repeated three times to obtain 24 research samples. Parameters of analysis included water, ash, protein, fat, borax, formalin and total microbial content. The results show that beef meatball circulating in Palu City had water content (66.56 - 72.99%), ash content (1.28 - 1.99%), protein content (8.93– 10.76%). ), fat content (1.16 - 5.84%) and total microbes (1.92–7.97 log cfu / g) and borax content and beef meatball formalin showed negative values.
PHYSICOCHEMICAL AND FUNCTIONAL CHARACTERISTICS OF BEVERAGE SUGAR APPLE POWDERED ON LEVEL CONCENTRATION DIFFERENT OF CMC Syahraeni Kadir; Abdul Rahim; Rostiati Dg Rahmatu; Sukisman Sukisman
AGROLAND: The Agricultural Sciences Journal Vol 2, No 1 (2015)
Publisher : Tadulako University

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Abstract

The intermediate products of sugar apple do not have an entrepreneurial  aspects  though they have a longer shelf life than the fresh fruit form unless it processed into the final products of beverages or foods. Therefore it need to continue the processing of sugar apple intermediate products. Some products of them which have a clear prospect entrepreneur among others as both of beverages and functional foods. The Short-term goal of this research is to process the intermediate product into a beverage sugar apple powdered  among others. Subsequently the long-term goal of this research is to find ways of processing the intermediate products into final ones that have nutritional value and adequate antioxidants. The results showed that the use of CMC 0.5% gives a better physicochemical and functional characteristics on powdered product of sugar apple. Making the beverage product by filtering the pulp giving better quality of both physicochemical and functional characteristics than without filtering the fleshy part.   Key Words : CMC, functional characteristics beverage powdered, intermediate product, physicochemical, sugar apple.
SIFAT FISIK, KIMIA DAN AKTIVITAS ANTIOKSIDAN ABON DAGING AYAM DI KOTA PALU Sukisman Sukisman; Abdul Halid; Abdul Rahim
Agroland: Jurnal Ilmu-ilmu Pertanian Vol 25, No 2 (2018)
Publisher : Universitas Tadulako

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Abstract

One product well-known to be liked by people young and old is chicken meat floss, even though its quality is often overlooked by either the producer or consumer.  The aim of this research was to identify physical, chemical and anti-oxidant characteristics of chicken meat floss produced by micro – small – medium enterprises (MSME) in Palu city.  The research use a completely randomized design with eight samples utilized and replicated three times, therefore, there were 24 research samples.  Parameter analyzed included water content, protein, fat, ash, total microbes, and anti-oxidant activities.  The research results showed that the chicken meat floss producing and distributing in Palu city had water content ranging from 4.32% – 12.35%, ash content ranging from 4.20% – 5.91%, protein content ranging from 29.71% – 40.72%, fat content ranging from 17.74% – 21.98%, the number of total microbes ranging from 1.10 – 8.87 log cfu/g, and anti-oxidant activities as shown by Inhibition Concentration/IC50 ranging from 5126.42 ppm – 12674.90 ppm and the percentage of inhibition ranging from 20.89% – 51.16%.  The percentage of free radical inhibition of the chicken floss UMKM in Palu was varied, however, the UMKM with the highest effect of inhibition belong to UMKM 5 as shown by its low IC50 concentration (5126.42 ppm) and highest percentage of microbe inhibition (51.16%).
KADAR PROTEIN, KADAR LEMAK, KADAR AIR, DAN TOTAL MIKROBA BAKSO DAGING SAPI YANG DIOLAH DENGAN PENGENYAL TEPUNG KELADI, TEPUNG TAPIOKA DAN ASAP CAIR TEMPURUNG KELAPA Sukisman Abdul Halid; Abdul Rahim; Minarny Gobel; If'all If'all
MEDIAGRO Vol 19, No 2 (2023): MEDIAGRO
Publisher : Universitas Wahid Hasyim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31942/mediagro.v19i2.8438

Abstract

The lifestyle and eating patterns of the community make residents more demanding for instant food products and guaranteed food safety for consumption. One of the foodstuffs that are in great demand by the public is beef meatballs. The process of making meatballs generally uses ingredients a tapioca starch thickener that can create meatballs with the characteristics of taste, chewy, compact, and juicy that are favored by consumer .In addition to the use of tapioca flour as a meatball thickener, it is necessary to look for other thickening agents as a meatball thickener, namely taro flour as a safe alternative to use as a natural thickener in the manufacture of meatballs. In this research, an analysis of the physical and chemical properties was attempted, including protein content, fat content, water content, as well as an analysis of the total microbial( Total Palte Count/ TPC) beef meatballs processed with taro flour, tapioca flour, and coconut shell liquid smoke. The results showed that the highest protein content was obtained in the B2 meatball sample, namely 12, 22+ 0. 12% and the lowest was obtained in the B3 meatball sample, which was 9. 11+ 0. 54%, the highest fat content was obtained in the B2 sample code, namely 0, 24+ 0, 01% and the lowest was obtained in sample code B4 of 0, 17+ 0, 01%, the highest water content obtained in sample code B1 of 76, 10+ 0. 67%, and the lowest was obtained in sample code B0( control) of 70, 20+ 0. 03%, and the highest average total number of microbes was obtained in sample code B4 which was 5, 92+ 0. 12 log cfu/ gr, and the lowest was obtained at sample code B1 of 0. 07+ 0. 07 log cfu/ gr.
KARAKTERISASI ASAM LEMAK DAN ASAM AMINO DENDENG DAGING SAPI YANG DIOLAH DENGAN CAMPURAN BUMBU YANG BERBEDA Sukisman Abdul Halid; Abdul Rahim; Chitra Anggriany Salingkat; Eko Priyantono; Minarny Gobel
AGROTEKBIS : JURNAL ILMU PERTANIAN (e-journal) Vol 9 No 6 (2021): Desember
Publisher : Fakultas Pertanian, Universitas Tadulako

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Abstract

masyarakat baik di dalam negeri maupun di luar negeri dan umumnya diolah dengan komposisi bumbu yang berbeda, sehingga aroma dan citarasanya juga berbeda-beda. Tujuan penelitian adalah untuk mengetahui sifat fisiko-kimia , jumlah dan jenis asam amino dan asam lemak dendeng daging sapi yang diolah dengan konsentrasi bumbu yang berbeda. Penggunaan rempah-rempah dalam pembuatan dendeng daging sapi umunya hanya terbatas sebagai pengawet dan anti mikroba, sementara jenis dan jumlah asam amino serta asam lemak yang terkandung dalam produk dendeng yang dihasilkan belum banyak dipelajari utamanya penggunaan bumbu dengan konsentrasi yang berbeda. Pada penelitian ini dilakukan analisis terhadap sifat fisik kimia yang meliputi kadar protein, kadar lemak, dan kadar air, serta analisis asam amino dan asam lemak dendeng daging sapi. Hasil penelitian menunjukkan bahwa kadar protein tertinggi diperoleh pada sampel dendeng D2 yaitu 49,83+1,15 % dan terendah diperoleh pada sampel dendeng D5 yaitu sebesar 43,03+0,75 %, kadar lemak tertinggi diperoleh pada kode sampel D4 sebesar 47,13+2,36 % dan terendah diperoleh pada kode sampel D1 sebesar 2,50+0,84. Kadar air tertinggi diperoleh pada kode sampel D1 sebesar 26,63+5,92 %, dan terendah diperoleh pada kode sampel D3 sebesar 14,24+ 0,54 %. Kandungan asam amino pada semua sampel dendeng (D0, D1, D2, D3, D4, dan D5) mengandung 9 asam amino esensial yaitu histidin, isoleusin, leusin, lisin, metionin, fenilalanin, treonin, tiptofan, dan valin, serta mengandung 10 asam amino non esensial yaitu arginin, asparagin, asam aspartat, sitein, asam glutamat, glutamin, glisin, prolin, serin, dan tirosin. Sedangkan kandungan asam lemak pada semua sampel dendeng (D0, D1, D2, D3, D4, dan D5), yaitu asam lemak tak jenuh terdiri dari palmitoleat, linoleat, linolenat, olet (jumlah terbanyak), dan miristolet (jumlah kecil hanya ditemukan pada sampel dendeng D4), sementara asam lemak jenuh yang ditemukan pada semua sampel dendeng adalah miristat, palmitat, dan stearat, serta omega 3.
Karakteristik Fisikokimia Dan Mikrobiologis Kaledo Daging Sapi Di Kota Palu Sukisman Abdul Halid; Abdul Rahim
Agroland: Jurnal Ilmu-ilmu Pertanian Vol 26 No 1 (2019): April
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/agrolandnasional.v26i1.727

Abstract

Tujuan penelitian adalah mengevaluasi karakteristik fisikokimia dan mikrobiologis kaledo yang ada di Kota Palu. Penelitian menggunakan rancangan acak lengkap dengan 8 usaha mikro kecil dan menengah (UMKM) sebagai tempat pengambilan sampel yang diulang tiga kali sehingga diperoleh 24 sampel penelitian. Parameter analisis adalah kadar air, abu, protein, lemak, dan jumlah total mikroba. Hasil penelitian menunjukkan bahwa kaledo yang ada di Kota Palu memiliki kadar air (64,36–69,19%), kadar abu (1,28–1,99%), kadar protein (23,02–4,97%), kadar lemak (4,27– 6,64%) dan jumlah total mikroba (1,54–6,79 log cfu/g).
Co-Authors Abdul Halid Abdul Rahim Asriani Hasanuddin Chitra Anggriany Salingkat Damayanti, A. P. Eko Priyantono Fachry L. Hafsah If'all, If'all Loulembah, Fachry Minarny Gobel Minarny Gobel Moh. Basri Mustaring Mustaring Nova Rugayah Nurfadillah, Andi Rostiati Dg Rahmatu Sugiarto Sugiarto Syahraeni Kadir Tahir, MUH