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All Journal Cannarium (Jurnal Ilmu-ilmu Pertanian) Indonesian Food Science and TechnologyJournal Altifani Journal: International Journal of Community Engagement Agrikan: Jurnal Agribisnis Perikanan Jurnal Pertanian Khairun (JPK)
Husen, Janiah
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Social Sciences

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Sosialization of Chitosan as Natural Preservation for Palm Tree’s (Arenga pinnata Merr.) Sap in Akelamo, Central Oba Albaar, Nurjana; Rasulu, Hamidin; Husen, Janiah; Wulansari, Angela
Altifani Journal: International Journal of Community Engagement Vol 2, No 2 (2022)
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/altifani.v2i2.4610

Abstract

Palm tree’s (Arenga pinnata Merr.) sap is the main ingredient for palm sugar. Palm tree’s sap is obtained by tapping the male flowers of palm tree. The sap is rich in sugar thus it is easy to be fermented. Palm farmers in Akelamo Village use soap as a preservation agent to prevent fermentation during the taping and loading period before the sap is cooked. Soap is a non-food product which is unsafe to be used in food product. Based on this fact, the community service program was designed to educate and share information about the danger of non-food preservation agent in food product, and also introduce chitosan as potential natural preservation to prevent fermentation process on palm tree’s sap among the palm farmers in Akelamo Village. There were four activities that had been done, such as discourse about food preservation and chitosan as natural preservation agent, workshop about how to apply chitosan to prevent fermentation during palm tree tapping, workshop about how to make palm sugar, and interactive dialogue with palm farmers. All the activities were done succesfully. The farmers were actively participated in every activity during the program.
The Effect of Sterilization Time on the Chemical, Microbiological, and Heavy Metal Characteristics of Paniki Chickens Packed Canning Process Rasulu, Hamidin; Husen, Janiah; Bahri, Syamsul; Wulansari, Angela; Mustafa, Ikrima M. Mustafa; Nurhikmat, Asep; Santi, Andi; Kiay, Nancy; Albaar, Nurjanna; Fatmawati, Mila; Ahmed A Mansour, Nabel
Indonesian Food Science and Technology Journal Vol. 8 No. 1 (2024): Volume 8. Number 1, December 2024 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v8i1.36539

Abstract

Traditional food is generally less popular with consumers, because apart from the taste being different from modern food, it causes traditional food to easily spoil. One of the traditional foods of North Maluku is panici chicken. This research aims to determine the effect of sterilization time on the chemical, microbiological and metal contamination characteristics of paniki chicken in canned packaging. The research design used was a linear regression method and a completely randomized design with 4 treatments and 3 replications. Treatments were sterilization time (W) (10, 15, 20, 25 minutes) with observation periods of 1, 2, and 3 months. The parameters studied were chemical, microbiological and metal contamination characteristics. The results of the research produced chemical properties including water content with 1 month storage 31.40–37.54%, 2 months 33.85–37.36%, 3 months 34.74–38.56%, ash content with 1 month storage 1 .22–1.61%, 2 months 1.5–1.70%, 3 months 1.56–1.78%, fat content with storage 1 month 11.2–13.74%, 2 months 12.20 –13.95%, 3 months 13.68–14.67%, protein content with 1 month storage 20.80–23.65%, 2 months 22.22–23.61%, 3 months 23.00–24 .55%, carbohydrates with 1 month storage 29.01–33.27%, 2 months 29.79–33.99%, 3 months 31.36–35.16%, total energy with 1 month storage 839.12– 688.59 KCal/100g, 2 months 700.34–734.46 KCal/100g, 3 months 630.01–699.39 KCal/100g, TBA with 1 month storage 0.12–0.21%, 2 months 0.16 –0.25%, 3 months 0.19–0.40%, microbiology includes ALT with 1 month storage 1x101 CFU/g, dua bulan 1x101 CFU/g, three months 1x101 CFU/g.
Efforts to Prevent Risk Factors for Stunting in Toddlers Through Socialization of Fish-Based Food Processing in Bangko Village Ibrahim, Abu Rahmat; Hasbullah , Hasbullah; Rasulu , Hamidin; Albaar , Nurjanna; Abdullah , Hayun; Husen, Janiah
Agrikan Jurnal Agribisnis Perikanan Vol. 18 No. 1 (2025): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52046/agrikan.v18i1.2493

Abstract

Stunting is one of the global nutritional problems in children, where around 161 million toddlers in the world experience stunting. Education and family understanding of nutrition have an impact on stunting. West Halmahera Regency ranks first in the number of stunted toddlers compared to other districts/cities in North Maluku. The prevalence of children under five (toddlers) who have short and very short nutritional status in 2018 was 35.26%. When viewed from the consumption patterns of toddlers in Bangko Hamlet, they generally consume more than one type of carbohydrate, including rice, cassava, and sago. Most of them only consume vegetable side dishes such as tempeh and tofu 2-6 times per week. As for animal-based dishes, more than 90% of them consume these every day and at least once a day. The general objective of this PKM is to improve the knowledge and skills of mothers of toddlers in compiling menus and processing local fish-based food ingredients as an effort to prevent stunting in toddlers. The method used in this study was to socialize and demonstrate fish-based menus in an effort to reduce stunting rates as a form of prevention. The results of community service can be seen from the increase in community knowledge in three aspects: knowledge of efforts to prevent stunting (89.1%), knowledge of making banana fish porridge (73%), and knowledge of fish roulade with the addition of carrots (67.6%).
Pengolahan Kelapa Muda Menjadi Selai untuk Meningkatkan Ekonomi Masyarakat di Desa Yayasan Kabupaten Pulau Morotai Ibrahim, Abu Rahmat; Saleh, Erna Rusliana M.; Hadi, Pratiwi; Husen, Janiah
Cannarium Vol 23, No 1 (2025)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/cannarium.v23i1.9755

Abstract

Kelapa (Cocos nucifera) adalah tanaman yang banyak tumbuh di daerah tropis dan memiliki manfaat serta potensi yang sangat banyak. Pada tahun 2022 produksi kelapa di Maluku Utara sebanyak 209.528 ton. Pulau Morotai termasuk dalam sentra produksi kelapa di Maluku Utara dan pada tahun 2023 memproduksi kelapa sebesar 7.356 ton. Jumlah produksi yang besar belum mampu diikuti oleh pemanfaatan berbagai hasil dari kelapa, diantanya ialah pada teknologi dan penanganan pascapanen. Kelapa dapat dimanfaatkan menjadi beberapa produk olahan salah satunya selai kelapa muda. Salah satu desa di Pulau morotai ialah Desa Yayasan yang merupakan sentra perdagangan di Pulau Morotai dapat dijadikan sentra pengolahan dan pembuatan selai kelapa karena dekat dengan pasar. Selai merupakan makanan berbentuk pasta yang diperoleh dari pemasakan bubur buah, gula dan dapat ditambahkan asam serta bahan pengental. Studi ini dilakukan untuk mengkaji potensi pemanfaatan daging kelapa  menjadi selai kelapa secara kontinu oleh kelompok masyarakat di Desa Yayasan, Pulau Morotai. Selain itu diversifikasi produk kelapa juga akan meningkatkan nilai ekonomis dari buah kelapa sehingga sangat relevan jika keberadaan potensi daerah dapat lebih tereskplor secara positif. Secara umum pelaksanaan Kegiatan pelatihan diikuti dengan baik oleh 30 peserta dengan nilai evaluasi awal yaitu 60,25%, hasil posttest untuk mengukur pengetahuan setelah pelatihan jmencapai 93,5% dan antusias untuk membuat kembali oleh peserta pelatihan sebanyak 80% serta hasil uji organoleptik menunjukan peserta menyampaikan suka (skala 4) untuk semua aspek parameter yang diuji.
KARAKTERISTIK MUTU ORGANOLEPTIK AYAM PANIKI YANG DIKEMAS DENGAN PROSES PENGALENGAN Husen, Janiah; Bahri, Syamsul; Rasulu, Hamidin
Jurnal Pertanian Khairun Vol 2, No 2: (Desember, 2023)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/jpk.v2i2.7359

Abstract

Traditional food often has a short shelf life problem and is only able to maintain shelf-life quality for 24 hours at room temperature. North Maluku also has a variety of traditional specialties, one of which is chicken panici. Paniki chicken contains quite high levels of water and oil/fat so it has a short shelf life. The principle of packaging with retort cans is sterilization to kill spoilage microbes and pathogens by heat at a certain time and temperature. This research aims to determine the effect of sterilization time on the organoleptic quality of panici chicken in canned packaging. The research design used was a completely randomized design with 4 treatments and 3 replications. Treatment variations include sterilization time, namely W1 = 10 minutes, W2 = 15 minutes, W3 = 20 minutes, and W4 = 25 minutes. Organoleptic quality analysis data was analyzed using ANOVA with a significance level of 5% and Advanced Test using BNT. Based on the results of observations and discussion descriptions which are limited to the scope of this research, the sterilization time treatment has a significant effect on organoleptic parameters with the parameters of color, aroma, texture and taste of canned panicled chicken. And the sterilization time is 25 minutes to produce canned chicken panici of the best quality based on organoleptic criteria (color, aroma, texture and taste) which are still acceptable.Keywords: traditional food, chicken panicle, canning, sterilization
Co-Authors Abdullah , Hayun Ahmed A Mansour, Nabel Albaar , Nurjanna Albaar, Nurjana Albaar, Nurjanna asep nurhikmat Fatmawati, Mila Hadi, Pratiwi Hamidin Rasulu Hasbullah , Hasbullah Ibrahim Rahmat Mustafa, Ikrima M. Mustafa Nancy Kiay, Nancy Rasulu , Hamidin Saleh, Erna Rusliana M. Santi, Andi Syamsul Bahri wulansari, angela