Article Per Year (5 Year)
p-Index From 2021 - 2026
3.95
P-Index
This Author published in this journals
All Journal Jurnal Keteknikan Pertanian Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Journal Of Agritech Science (JASc) Jambura Journal of Food Technology Jurnal Teknologi Pertanian Gorontalo Prima Abdika: Jurnal Pengabdian Masyarakat Prosiding Seminar Nasional Mini Riset Mahasiswa Jurnal Pengabdian Masyarakat Teknologi Pertanian
Sakinah Ahyani Dahlan
Universitas Negeri Gorontalo
Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Mechanical Engineering Social Sciences Other

Published : 27 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search
Journal : Journal Of Agritech Science (JASc)

 1 
PENGUJIAN TOTAL PLATE COUNT DALAM PEMBUATAN BAKSO IKAN KEMBUNG BERBAHAN DASAR TEPUNG SAGU DENGAN PENAMBAHAN DAUN SALAM Dahlan, Sakinah Ahyani
Journal Of Agritech Science (JASc) Vol 7 No 02 (2023): Jurnal Of AgritechScience (JASc) - November
Publisher : Program Studi Teknologi Hasil Pertanian, Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30869/jasc.v7i02.1293

Abstract

Fish is an economical protein source with significant nutritional value, providing easily digestible protein and versatile cooking options. A popular modified version of processed mackerel is the fish ball or 'bakso,' commonly found in Indonesian cuisine. Bakso, a prevalent type of meatball, is crafted using mackerel and substituting flour, often opting for sago flour. Sago flour, as a food ingredient, can be consumed directly or incorporated into various food industry applications. Ongoing research is dedicated to exploring natural preservatives as an alternative to chemical preservatives due to their adverse effects. Research findings suggest that bay leaf extract can prolong the shelf life of mackerel fish balls stored at room temperature for up to 36 hours. Bay leaves exhibit antibacterial properties against pathogenic bacteria. Total Plate Count (TPC) testing in a laboratory stands out as a method for detecting and analyzing microbial content in food.
Type of Packaging Bags and their Impacts on the Post-Harvest Quality of Sorghum (Sorghum bicolor L.) Dahlan, Sakinah Ahyani; Saman, Widya Rahmawaty
Journal Of Agritech Science (JASc) Vol 9 No 1 (2025): Journal Of Agritech Science -Mei
Publisher : Program Studi Teknologi Hasil Pertanian, Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30869/jasc.v9i1.1471

Abstract

The primary objective of this study is to explore how different packaging bag types affect the storage duration of sorghum seeds during the post-harvest phase of sorghum (Sorghum bicolor L.). The storage process plays a pivotal role in determining the quality of sorghum seeds until they are ultimately consumed. This significance arises from the heightened risk of fungal infestation during this stage, primarily influenced by storage conditions, including the type of packaging utilized. The research involves identifying fungi, specifically belonging to the Aspergillus sp. group, known for their association with storage fungi. These fungi were directly isolated from dried sorghum seeds. The study follows a descriptive methodology, and data analysis is performed using SPSS Descriptive. The presence of fungi from the Aspergillus sp. group in all sorghum samples suggests that the chosen packaging was ineffective in safeguarding the sorghum seeds during storage.
Pengaruh Substitusi Tepung Beras dan Tepung Tapioka terhadap Karakteristik Kimia dan Organoleptik Keripik Bayam Dahlan, Sakinah Ahyani; Bait, Yoyanda; Supu, Nur Zenab K.; Parumpa, Nuraidah Hi.Dg.; Olomia, Yayan; Botutihe, Dhea Detasya
Journal Of Agritech Science (JASc) Vol 7 No 01 (2023): Jurnal of agritech science (JASc) - Mei
Publisher : Program Studi Teknologi Hasil Pertanian, Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30869/jasc.v7i01.1189

Abstract

In this study, spinach chips were made with various ratios of rice flour and tapioca flour with 3 replications for each treatment. Based on the results of the study, the chemical characteristics of spinach chips including water content, free fatty acid content and vitamin C had different values ​​for each treatment. The lowest water content value is found in spinach chips with the addition of 100% rice flour, which is 5.05%. While vitamin C levels were almost in spinach chips for all treatments. Organoleptic characteristics of spinach chips included taste, color, texture and aroma. The spinach chips with 100% rice flour competition had the highest score on the measurable criteria, taste and color. While on the aroma criteria, the spinach chips that have the most preferred texture by the panelists are in the ratio of 30% rice flour and 70% tapioca flour. Keywords: Spinach, Chips, Rice Flour and Tapioca Flour
Co-Authors Abdul Majid Adam, Budiyanto Adnan Engelen Ali, Annastasya Amalia R. Amelia, Dwi Cahyani Aprilia Pakaya Arwin Huruji Botutihe, Dhea Detasya Budjang, Fahtunnisah Demo, Maryam E. Duhe, Salma T Hatija Daingo Hippy, Nur'ais Iman, Putri Riskia Iqfina Fatima Isra, Muhamad Isra, Muhammad Kaku, Sunaryo Karlena Arsyad Kolopita, Bima Aditya Kyenky Anjelin Mokodompit Ladjiku, Ibrahim Lanur, Syima Lanur Lisna Ahmad Mahmud, Nurhayati Marleni Limonu Mutsyahidan, Arif Murtaqi Akhmad Nalole, Jihan Alqirah Ni Kadek Yulia Trisnawati Nur’Indah Parwansyah Sangketa Nusi, Nurhidayah Oktaningsi Lapamona Olomia, Yayan Panggi, Husain Panjaitan, Devina R.M Parumpa, Nuraidah Hi.Dg. Radjak, Maryam Rahmiyati Kasim Rajak, Yanti Rajiku, Maryam K Rauf, Ardila Sebrina Rival Rahman, Rival S. Maspeke, Purnama Ningsih Safriyani, Dwy Samai, Ulfiyah Rustam Silvana Apriliani Siti Aisa Liputo Siti Rahmatia Hikmawati Sompa, Sri Eka Putri Sugeng Santoso Sulistiani Muti Supu, Nur Zenab K. Vidya Putri E. Haebun Widya Rahmawaty Saman Yasin, Moh. Taufik Yoyanda Bait Zainudin Antuli Zulham Sirajuddin