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Febriansyah, Muhammad Irfan
Universitas Teuku Umar
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KARAKTERISTIK MUTU FISIK TEKWAN KERING DENGAN RASIO IKAN BERBEDA Muhammad Irfan Febriansyah; Sukarno Sukarno; Dedi Fardiaz
Jurnal Teknologi dan Industri Pangan Vol. 30 No. 1 (2019): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (345.084 KB) | DOI: 10.6066/jtip.2019.30.1.64

Abstract

Dried tekwan is a traditional restructured-fish product of South Sumatera processed by convectional drying. The study aimed to determine the effect of fish and tapioka ratio and tekwan’s length on the physical quality of the dried tekwan. The physical quality of dried tekwan made with different ratio of fish and tapioca ratio (1:1, 1.5:1 and 2:1 (w:w)) and length 1, 2, and 3 cm were investigated. The physical quality evaluated were the degree of whiteness, rehydration ratio, water holding capacity (WHC) and microstucture. The drying profile and proximate composition were also evaluated. There was no difference in the rate of drying of different fish:tapioca ratio as well a different tekwan length when free water evaporation was progressing. However, difference in drying rate was observed when the water content reached the equilibrium. Ratio 2:1 of fish and tapioca and 2 cm length of tekwan was found the to be best treatment and resulting in dried tekwan with moisture content 10.22%, ash 1.9%, protein 27.9%, fat 1.38%, carbohydrate 58.6%, whiteness 45.96% and expressible moisture content 2.06%. Microstructure of dried tekwan with 2:1 ratio showed more compact structure and slight damage than 1.5:1 ratio. However, dried tekwan with 2:1 ratio still had lower rehydration properties than other treatment.
A Bibliometric Mapping of Plant-Based Milk M Irfan Febriansyah; Nafisah Eka Puteri; Mustafa Kamal
Jurnal Teknologi Pengolahan Pertanian Vol 4, No 2 (2022): Jurnal Teknologi Pengolahan Pertanian
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jtpp.v4i2.6596

Abstract

Non-dairy or plant-based milk is one of the new food products derived from plants. It is essential to explore the plant milk market from the different raw materials that can be used, understand the different products we can obtain from plant milk, as well as improve the characteristics of the plant milk. To do the exploratory, bibliographic research can be performed. Therefore, we applied bibliographic analysis to identify and explore the most advanced technology in plant milk research. Data was collected by using Harzing's Publish or Perish (PoP), saved as CSV and RIS, filtered and refined, and then analyzed using descriptive statistics and VOSviewer. We screened 485 papers (2012-2022) related to plant-based milk from 998 publications since 1981. Related keywords or terms of screened papers were then visualized by VOSviewer into network, overlay, and density visualization map. Based on the visualization map, there were 7 clusters of plant-based milk research field. The novelty of the research covered the importance and development of plant-based milk derivate, correlation to life cycle assessment, and occurrence of milk allergy. The term “diet” became the highest density term in publication between 2012 to 2022. On the other hand, the terms “sensory attribute”, “traditional plant”, and “health benefit” became the lowest density term.
PENINGKATAN POTENSI MAKANAN OLAHAN IKAN DENGAN TEKNIK RESTRUKTURISASI: MINI REVIEW M Irfan Febriansyah; Nafisah Eka Puteri; Noer Octaviana Maliza; Ernawati Ernawati
Agros Journal of Agriculture Science Vol 25, No 3 (2023): edisi Juli
Publisher : Fakultas Pertanian, Universitas Janabadra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37159/jpa.v25i3.3071

Abstract

Fish consumption has been linked to positive effects on health. However, some fish species are overexploited or underutilized due to consumer preferences related to size, taste, odor, color, or texture. To overcome these challenges, restructuring fish products is an important processing technique aimed at modifying the texture, appearance, or physical form of processed fish products. Restructuring enhances product value, consumer appeal, and facilitates easier processing. Restructuring technology not only applies to fish meat but also to by-products, offering positive effects on food availability and reducing environmental waste. Restructuring techniques include enzymatic treatment, hydrocolloid addition, and pressure application, among others. These techniques have been successfully applied to various fish species, resulting in improved product characteristics such as texture, color, gel strength, water-binding capacity, and sensory attributes. By understanding the various techniques and benefits of fish product restructuring, innovative and high-quality processed fish products can be developed to meet consumer preferences while maintaining product quality and sustainability. These studies contribute to the development of the fishing industry, public health, and overall global well-being by enhancing food and non-food product potential and meeting economical needs. INTISARIKonsumsi ikan telah dikaitkan dengan efek positif kesehatan tubuh. Namun, beberapa spesies ikan dieksploitasi berlebihan atau kurang dimanfaatkan karena preferensi konsumen terkait ukuran, rasa, bau, warna, atau tekstur. Untuk mengatasi tantangan ini, restrukturisasi produk ikan yang bertujuan untuk memodifikasi tekstur, penampilan, atau bentuk fisik produk ikan olahan sehingga nilai produk, daya tarik konsumen, dan memudahkan proses pengolahan. Teknologi restrukturisasi tidak hanya diterapkan pada daging ikan tetapi juga pada produk samping, yang menawarkan efek positif pada ketersediaan pangan dan mengurangi limbah lingkungan. Teknik restrukturisasi meliputi perlakuan enzimatik, penambahan bahan hidrokoloid, dan aplikasi tekanan. Teknik ini telah berhasil diterapkan pada berbagai spesies ikan dan menghasilkan peningkatan karakteristik produk seperti tekstur, warna, kekuatan gel, kapasitas pengikat air, dan atribut sensoris. Dengan memahami berbagai teknik dan manfaat restrukturisasi produk ikan, produk ikan olahan yang inovatif dan berkualitas tinggi dapat dikembangkan untuk memenuhi preferensi konsumen dengan menjaga mutu dan keberlanjutan produk. Studi-studi ini berkontribusi pada pengembangan industri perikanan, kesehatan masyarakat, dan kesejahteraan global secara keseluruhan dengan meningkatkan potensi produk pangan dan non-pangan serta memenuhi kebutuhan ekonomi.
MANAGEMENT ANALYSIS OF THE FOOD DELIVERY SYSTEM IN MEULABOH CLASS II B PRISON Ananta Yulia Eflina; Suci Eka Putri; M. Irfan Febriansyah; Khairunnas
MEDALION JOURNAL: Medical Research, Nursing, Health and Midwife Participation Vol. 5 No. 1 (2024): March
Publisher : PT. Radja Intercontinental Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59733/medalion.v5i1.102

Abstract

Organizing food in prisons is an institutional administration that starts from setting standards for food ingredients to distributing food. The provision of food in prisons needs to be considered because it can affect the fulfillment of inmates' intake which has an impact on nutritional and health status. The aim of this research is to analyze the management of the food delivery system in the Meulaboh Class II B prison. This research method is descriptive qualitative research. The research was conducted at the Meulaboh Class II B Prison in July – September 2023 by conducting in-depth interviews. Research informants are parties who have authority or have knowledge of something related to the management of the food delivery system in class II B prisons in Meulaboh. The number of informants in this study was 6 people, including, key informants (ik) 2 kitchen coordinators, supporting informants (ip) 2 prisoners, main informants (iu) 2 food handlers. The overall research results of the food delivery system in Meulaboh Class II B Prison do not meet standards. The process of organizing food in prisons is preparing standard food ingredients, planning menus, planning food needs, procuring food ingredients, ordering and purchasing food ingredients, receiving food ingredients, storing food ingredients, preparing food ingredients, processing food ingredients and distributing food. Suggestions for the prison to evaluate the food delivery system so that it can adapt to the established standards.
Fatty Acid Profile of Snakehead (Channa striata) and Its By-Product by GC-MS Puteri, Nafisah Eka; Febriansyah, Muhammad Irfan
Journal of Nutrition Science Vol 4, No 2 (2023): November, 2023
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jns.v4i2.8103

Abstract

The increasing demand for sustainable and high-quality food sources has led to a growing interest in exploring alternative protein options. Fish-derived products, known for their nutritional value, unique flavor profiles, and potential health benefits, have gained significant attention. Among these, snakehead (Channa striata) and its by-products have emerged as promising resources for various food applications, including fish powder production. Fish powder holds immense potential in the food industry as a versatile ingredient, capable of enhancing nutritional content while minimizing waste. This research focuses on investigating the fatty acid composition and volatile compounds present in snakehead fish powder and its by-products. The study employs a combination of analytical techniques, namely gas chromatography-mass spectrometry (GC-MS) and lipid extraction methods, to identify and quantify fatty acids and volatile compounds in the fish powder samples, providing a comprehensive chemical profile. The data reveals variations in the fatty acid composition among different components of the snakehead powder samples, influenced by the fish's feeding habits. The presence of essential fatty acids, including omega-3 and omega-6, highlights the potential health benefits of consuming snakehead powder. Moreover, the identification of odd chain saturated fatty acids (OCS-FAs) in the samples indicates their potential contribution to human health. Notably, snakehead powder contains docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), which have reported preventive effects on human coronary artery disease. In conclusion, snakehead powder is a valuable source of protein and essential fatty acids, with potential implications for human health. The study emphasizes the significance of incorporating polyunsaturated fatty acids (PUFAs) into the human diet, potentially through fish powder consumption. Overall, the findings highlight the potential benefits of snakehead meat, head, skin, and bone, encouraging the development of functional food products and their potential use in preventing stunting.
Mutu Donat Panggang dengan Penambahan Tepung Tulang Ikan Tongkol (Euthynnus affinis) Yanti, Riska; Ayunda, Hanif Muchdatul; Safrida, Safrida; Febriansyah, Muhammad Irfan
Nutrition Scientific Journal Vol 3, No 2 (2024)
Publisher : Program Studi Gizi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37058/nsj.v3i2.12378

Abstract

Donat merupakan pangan jenis produk bakery yang berbentuk cincin dengan lubang ditengahnya atau biasanya terdapat isian yang berasa manis seperti krim atau selai. Donat tergolong makanan cepat saji yang digemari masyarakat sebagai alternatif cemilan, sehingga perlu dilakukan fortifikasi bahan pangan lainnya agar donat yang dihasilkan memiliki nilai gizi yang tinggi. Penambahan tepung tulang ikan tongkol kedalam donat panggang dapat memperbaiki kandungan gizi pada donat panggang yang dihasikan. Penelitian ini bertujuan menganalisis mutu, kandungan gizi dan organoleptik donat panggang dengan penambahan tepung tulang ikan tongkol.Metode penelitian ini menggunakan metode Eksperimen dengan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan. Uji organoleptik dinilai oleh 50 panelis yang tidak terlatih. Uji kandungan gizi meliputi : kadar air, kadar abu, kadar lemak, kadar protein dan kadar karbohidrat. Hasil penelitian uji organoleptik terhadap parameter warna, rasa, aroma dan tekstur menunjukkan (P0,05) yang artinya terdapat pengaruh nyata, sedangkan pada hasil uji proksimat terhadap parameter kadar air, kadar abu, kadar lemak menunjukkan (P0,05) yang artinya terdapat pengaruh nyata terhadap donat panggang dengan penambahan tepung tulang ikan tongkol.
Karakteristik kimia dan organoleptik mie lidi dengan penambahan sari bayam merah Giyanturi, Anggi; Ayunda, Hanif Muchdatul; Febriansyah, Muhammad Irfan; Safrida, Safrida
Nutrition Scientific Journal Vol 3, No 2 (2024)
Publisher : Program Studi Gizi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37058/nsj.v3i2.12379

Abstract

Mie lidi merupakan salah satu makanan ringan yang disukai dan disenangi masyarakat Indonesia. Penyuka mie lidi tidak hanya anak-anak saja namun orang dewasa pun banyak yang menyukai mie lidi sebagai cemilan mereka karena cemilan ini cukup unik dan memiliki rasa yang enak, gurih serta renyah. Pembuatan mie lidi dengan penambahan sari bayam merah adalah salah-satu inovasi pembuatan makanan ringan mie lidi yang sehat. Penelitian ini bertujuan untuk mengetahui kandungan gizi terhadap mie lidi serta untuk mengetahui uji organoleptik yang terdapat pada mie lidi dengan penambahan sari bayam merah. Desain penelitian menggunakan desain eksperimental dengan menggunakan rancangan acak lengkap (RAL) dengan empat perlakuan. Uji organoleptik dinilai oleh 50 panelis yang tidak terlatih. Uji kandungan gizi meliputi : Kadar air, Kadar abu, Kadar lemak, Kadar protein, Kadar karbohidrat. Hasil penelitian uji organoleptik terhadap parameter warna, rasa, aroma, tekstur dan overall menunjukkan (P0,05) yang artinya terdapat pengaruh nyata. Hasil uji proksimat terhadap parameter kadar abu dan kadar protein menunjukkan (P0,05) yang artinya terdapat pengaruh nyata terhadap mie lidi dengan penambahan sari bayam merah, sedangkan hasil uji proksimat terhadap parameter kadar air, kadar lemak tidak berpengaruh nyata terhadap mie lidi dengan penambahan sari bayam merah.
THE RELATIONSHIP BETWEEN AGE, EDUCATION, AND KNOWLEDGE LEVEL ON THE NUTRITIONAL STATUS OF PREGNANT WOMEN AT THE JOHAN PAHLAWAN PUSKESMAS WEST ACEH REGENCY Nurdanal Maulida; Safrida; M.Irfan Febriansyah; Suci Eka Putri
MEDALION JOURNAL: Medical Research, Nursing, Health and Midwife Participation Vol. 5 No. 4 (2024): December
Publisher : PT. Radja Intercontinental Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59733/medalion.v5i4.154

Abstract

Background: According to the World Health Organization (WHO), chronic energy deficit is associated with 40% of maternal mortality in underdeveloped nations. An assessment of pregnant women's nutritional health may be done through several methods, including the Upper Arm Circumference (UAC) test. If the UAC measurement comes out less than 23.5 cm, it indicates that pregnant women's nutritional status is inadequate. Pregnant women's nutritional health might be positively or negatively impacted by their mothers' knowledge of meal selection. Babies born to mothers who do not get enough nourishment may be born with a host of issues. Objective: to learn how the nutritional status of pregnant women at the Johan Pahlawan Puskesmas is affected by factors including age, education, and knowledge level. Methods: This type of research is an analytic survey with a cross-sectional approach. Data collection techniques are quantitative research. This research was conducted on 48 samples and was carried out from June 26 to July 4, 2024, on pregnant women at the Johan Pahlawan Puskesmas. The measuring instruments used were questionnaires and UAC test. The data analysis method used Spearman's rank correlation coefficient for the statistical test. Research Results: there is a relationship between age, education, and knowledge level to the nutritional status of pregnant women at Puskesmas Johan Pahlawan with a P-value age 0.014 < α ( 0.05), education with P-value 0.047 < α (0,05), knowledge with P-value 0.003 < α ( 0.05), respectively. Conclusion: there is a relationship between knowledge, age, education, and nutritional status in pregnant women in the work area of the Johan Pahlawan Puskesmas, West Aceh. Suggestion: It is expected that health services will provide health promotion activities for pregnant women in the work area of the Puskesmas and need to monitor the nutritional status of pregnant women every month, and it is necessary to identify other variables related to the nutritional status of pregnant women.
HUBUNGAN PENGETAHUAN, SIKAP, KETERSEDIAAN JAJANAN DAN TEMAN SEBAYA TERHADAP PEMILIHAN JAJANAN SISWA/I SDN GUNONG KLENG ACEH BARAT Rahyuni, Nelka; Febriansyah, Muhammad Irfan; Iskandar, Wardah; Muhsin, Sri Wahyuni
Jurnal Kesehatan Tambusai Vol. 6 No. 1 (2025): MARET 2025
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jkt.v6i1.40898

Abstract

Pemilihan jajanan pada anak sekolah dasar dipengaruhi oleh berbagai faktor internal dan ekternal. Faktor internal meliputi pengetahuan dan sikap, sedangkan faktor ekternal mencakup ketersediaan jajanan di lingkungan sekolah dan pengaruh teman sebaya. Penelitian ini bertujuan untuk menganalisis hubungan pengetahuan, sikap, ketersediaan jajanan, dan pengaruh teman sebaya terhadap pemilihan jajanan pada siswa/i kelas V di SDN Gunong Kleng, Kecamatan Meureubo, Kabupaten Aceh Barat, Tahun 2024. Penelitian ini menggunakan desain observasional analitik dengan pendekatan cross sectional. Populasi penelitian adalah seluruh siswa/i kelas V dengan metode total sampling sebanyak 40 siswa/i. Instrumen yang digunakan adalah kuesioner yang mencakup variabel pengetahuan, sikap, ketersediaan jajanan, dan pengaruh teman sebaya. Analisis data diakukan menggunakan uji Chi-Square.Penelitian menunjukkan terdapat hubungan signifikan antara pengetahuan (p=0,008), sikap (p=0,017), ketersediaan jajanan (p=0,014), dan pengaruh teman sebaya (p=0,000) terhadap pemilihan jajanan. Responden dengan tingkat pengetahuan dan sikap baik cenderung memilih jajanan yang lebih sehat.. Namun, ketersediaan jajanan tidak sehat di lingkungan sekolah dan pengaruh teman sebaya yang signifikan menjadi faktor utama dalam pemilihan jajanan yang tidak aman. Kesimpulan penelitian ini adalah bahwa faktor pengetahuan, sikap, ketersediaan jajanan, dan pengaruh teman sebaya memiliki hubungan signifikan terhadap pemilihan jajanan siswa/i. Oleh karena itu, edukasi gizi dan pengawasan lingkungan sekolah diperlukan untuk meningkatkan kebiasaan jajan yang sehat, serta peran guru dan orang tua dalam memberikan edukasi kesehatan yang baik.
Edukasi Penyembelihan Hewan Secara Halal di Gampong Suak Ribee, Aceh Barat Husin, Hasanuddin; Maryati, Sri; Febriansyah, Muhammad Irfan; Puteri, Nafisah Eka; Rahmi, Suci
JURNAL PENGABDIAN PEMBANGUNAN PERTANIAN DAN LINGKUNGAN (JP3L) Vol 2 No 2 (2025): JURNAL PENGABDIAN PEMBANGUNAN PERTANIAN DAN LINGKUNGAN (JP3L): Volume 2 Nomor 2,
Publisher : LEMBAGA KAJIAN PEMBANGUNAN PERTANIAN DAN LINGKUNGAN (LKPPL)

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

Abstract

Penyembelihan adalah mematikan hewan dengan cara memotong saluran nafas dan saluran makanan serta urat nadi utama yang terdapat pada leher hewan. Tujuannya agar hewan tersebut menjadi halal dimakan dagingnya. Akan tetapi, terkadang masyarakat kurang memahami metode penyembelihan yang baik agar kualitas daging terjaga serta tetap mempertimbangkan animal welfare. Kegiatan pengabdian masyarakat ini bertujuan untuk meningkatkan pemahaman dan keterampilan panitia kurban serta perangkat desa di Gampong Suak Ribee, Aceh Barat, mengenai penyembelihan hewan kurban yang memenuhi prinsip halal, higienis, dan kesejahteraan hewan (animal welfare). Metode yang digunakan meliputi sosialisasi dan pelatihan tiga tahap: (1) pra-penyembelihan (pemilihan, pengangkutan, dan pemeliharaan hewan), (2) penyembelihan (persiapan lokasi, alat, dan teknik perobohan serta penyembelihan), dan (3) pasca-penyembelihan (pengelolaan daging). Hasil menunjukkan bahwa kesalahan umum seperti teknik perobohan kasar, penyembelihan tidak tepat, dan penanganan daging tidak higienis berhasil diatasi melalui edukasi. Peserta diajarkan teknik perobohan humanis (seperti rope casting), penyembelihan syar’i (memotong tiga saluran leher dengan pisau tajam sambil membaca basmalah), serta tata kelola daging yang higienis. Evaluasi kegiatan menunjukkan peningkatan signifikan dalam pemahaman peserta. Kegiatan ini tidak hanya menjamin kualitas daging kurban (pH stabil, warna merah cerah, dan daya simpan lebih lama), tetapi juga memperkuat ketahanan pangan halal di masyarakat. Rekomendasi untuk kegiatan serupa adalah pendampingan langsung saat penyembelihan Idul Adha untuk memastikan praktik berkelanjutan.
Co-Authors Ananta Yulia Eflina Dedi Fardiaz Ernawati Ernawati Giyanturi, Anggi Hanif Muchdatul Ayunda Hery Widijanto Husin, Hasanuddin Irtantri, Syahriza Iskandar, Wardah Khairunnas Maulida, Fara Muhsin, Sri Wahyuni Mustafa Kamal Nafisah Eka Puteri Noer Octaviana Maliza Nurdanal Maulida Nurfita, Nurfita Puteri, Nafisah Eka Rahmi, Suci Rahyuni, Nelka Ramadina, Shifa Aulia Safrida Safrida Safrida Sri Maryati Suci Eka Putri Suci Eka Putri Sukarno Sukarno