Article Per Year (5 Year)
p-Index From 2021 - 2026
1.756
P-Index
This Author published in this journals
All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Jambura FIsh Processing Journal AGROTEK: Jurnal Ilmiah Ilmu Pertanian Jurnal Abdi Insani Journal of Agritechnology and Food Processing Jurnal Perikanan Terpadu Jurnal Gallus Gallus
Rusdin, Ilmiani
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Public Health Social Sciences Veterinary

Published : 9 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 9 Documents
Search

 1 
Implementation of Standard Sanitation Operating Procedure in the process Stik Jaleee making in UMKM Kube Amanah Samarinda Rusdin, Ilmiani; Sulistiawati, Septiana; Kusumaningrum, Indrati
Journal of Agritechnology and Food Processing Vol 3, No 1 (2023)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v3i1.15771

Abstract

Sanitation Standard Operating Procedure (SSOP) is an important step that plays a role in maintaining the quality of a food product and fulfilling food safety guarantees according to standards. There are 8 key aspects of SSOP that must be met by a food business unit to produce good product quality and safety. The purpose of this study was to determine the application of SSOP in the production of Stik Jaleee at UMKM Kube Amanah Snack Samarinda. The method used in this research is descriptive qualitative with primary data collection through observation, interviews and active participation. The production process of Stik Jaleee includes the preparation of raw materials, weighing, grinding, mixing ingredients, printing, frying, draining, sorting and packaging. The results of this study indicate that the application of 8 key aspects of SSOP has not been fully implemented in Kube Amanah. Aspects that have been implemented according to the SSOP key are water safety, condition and cleanliness of surfaces in contact with food, protection or protection from chemicals, labelling and storage, employee health and pest control. Aspects that have not been properly implemented are the prevention of cross-contamination and the provision of hand washing, sanitation and toilet facilities.
Karakteristik Fisik Dan Organoleptik Sediaan Serbuk Flavour Kepala Udang Windu (Penaeus monodon) Pada Perbedaan Suhu Pengeringan Mismawati, Andi; Diachanty, Seftylia; Rusdin, Ilmiani; Hasanah, Rafitah
Jambura Fish Processing Journal Vol 6, No 1 (2024): VOLUME 6 NOMOR 1, JANUARY 2024
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v6i1.21781

Abstract

Shrimp heads will harm the environment if not managed properly. Utilization of this by-product as a flavoring agent by adding fillers widely used, but powdered preparations without added fillers have not been reported. This study aimed to make flavored preparations from tiger prawn heads with different drying temperatures acceptable to consumers. The oven drying method performed at temperatures of 100oC (SH1), 125oC (SH2), and 150oC (SH3) and the resulting fiber was tested for physical characteristics (yield and color test) and organoleptic tests (sensory test and hedonic test). The color test results show changes in the values of brightness (L*) of 49.07-55.28, reddish (a*) of 8.41-10.39, yellowish (b*) of 25.10-32.65, and degrees of whiteness (WI) of 40.23- 46.48 where this value decreases as temperature increases. The sensory test results showed significant divergentbetween the odor treatments but were not significantly different in color and appearance. The hedonic data analysis indicated that the panelists' preference for hueranged between 7-8 (liked-very like), aroma, 6-7 (rather liked), taste, 5-6 (neutral-liked somewhat), and texture, 7-8 (like-really like). Generally, based on physical and organoleptic tests, it showed specific characteristics of shrimp powder at a drying temperature of 100 oC (SH1).
ANALISA SENSORI KERUPUK KULIT AYAM SEBAGAI PENGEMBANGAN PRODUK DARI LIMBAH PRODUKSI FROZEN FOOD; NUGGET AYAM Rahmaniar, Rahmaniar; Mariani, Mariani; Rusdin, Ilmiani
Journal Gallus Gallus Vol 2 No 1 (2023): Jurnal Gallus Gallus (2023)
Publisher : Jurusan Peternakan, Politeknik Pertanian Negeri Pangkajene Kepulauan

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

Abstract

Nugget ayam merupakan salah satu produk frozen food. Nugget ayam merupakan inovasi pengolahan bahan pangan berbahan dasar daging unggas yang sangat populer di kalangan masyarakat. Produksi nugget ayam menghasilkan beberapa limbah seperti kulit ayam yang masih belum termanfaatkan secara optimal. Salah satu produk yang dapat diolah dari bahan baku kulit ayam adalah kerupuk kulit ayam. Tujuan dari penelitian ini adalah untuk melakukan analisa sensori terhadap beberapa fomulasi kerupuk kulit ayam sebagai pengembangan produk dari limbah frozen food nugget ayam. Perlakuan pada penelitian ini adalah penambahan tepung terigu dan tepung maizena (P0: kontrol, P1:tepung terigu 100%, P2: tepung terigu 90%+ tepung maizena 10%, P3:tepung terigu 50%+ tepung maizena 50%). Pengujian sensori dilakukan dengan menggunakan metode hedonik dengan parameter rasa, aroma, warna dan tekstur. Hasil yang diperoleh pada penelitian ini menunjukkan bahwa formulasi kerupuk kulit ayam dengan penambahan 50% tepung terigu dan 50% tepung maizena memperoleh nilai sensori tertinggi dengan rasa, aroma, warna dan tekstur sangat disukai oleh panelis.
Karakteristik fisikokimia dan penerimaan konsumen kopi analog nonkafeina Rhizophora mucronata berdasarkan lama waktu penyangraian: Physicochemical characteristics and consumer acceptance of analogous coffee of non caffeine Rhizophora mucronata based on roasting time Ningsih, Nita Wahyuni; Pamungkas, Bagus Fajar; Diachanty, Seftylia; Sulistiawati, Septiana; Rusdin, Ilmiani
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 5 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(5)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v28i5.60631

Abstract

Analog coffee is a type of non-caffeine coffee that has different content and taste from coffee in general. Rhizophora mucronata mangrove fruit can be used as the main ingredient in making analog coffee because it has a distinctive bitter and slightly astringent taste. The aim of the study was to determine the best roasting time based on physicochemical characteristics and consumer acceptance level. The study used a completely randomized design (CRD) with three different roasting time treatments, namely 30, 45, and 60 minutes, with3 replications. The test results showed that the roasting time treatment had a significant effect on physicochemical characteristics, including yield, moisture content, pH, L*, a*, b*, and degree of whiteness, but had no significant effect on the ash content of R. mucronata mangrove fruit pulp analog coffee. A roasting time of 45 minutes was the best treatment, with a color value of 4.73 (liked), aroma of 3.80 (liked), taste of 5.57 (very liked), and overall 4.70 (liked), moisture content of 4.17%, ash 1.63%, fat 4.93%, protein 7.52%, and carbohydrates 81.11%. The analysis of the coffee analog of R. mucronata mangrove fruit meat revealed the presence of alkaloid, flavonoid, steroid, and triterpenoid compounds, but no saponins or caffeine.
DIVERSIFIKASI PRODUK BERBASIS IKAN DAN UDANG OLEH MASYARAKAT DESA GAS ALAM BADAK 1 Rusdin, Ilmiani; Diachanty, Seftylia; Irawan, Irman; Asikin, Andi Noor; Zuraida, Ita; Pamungkas, Bagus Fajar; Sulistiawati, Septiana
Jurnal Abdi Insani Vol 12 No 3 (2025): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v12i3.2328

Abstract

Desa Gas Alam Badak 1 merupakan salah satu Desa yang terletak di Kecamatan Muara Badak, Kabupaten Kutai Kartanegara dan memiliki potensi yang besar di sektor perikanan, namun hal ini tidak sejalan dengan tingkat konsumsi hasil perikanan. Sejauh ini masyarakat desa hanya mengkonsumsi ikan dan udang dalam bentuk menu rumahan yang hanya digemari oleh kalangan terbatas. Berdasarkan kondisi tersebut, diperlukan adanya diversifikasi olahan perikanan dalam bentuk gyoza, rolade, otak-otak agar meningkatkan keinginan masyarakat Desa Gas Alam Badak 1 untuk mengkonsumsi hasil perikanan. Kegiatan ini bertujuan untuk meningkatkan konsumsi hasil perikanan di Desa Gas Alam Badak 1 melalui pelatihan diversifikasi olahan perikanan bagi ibu-ibu PKK dengan metode penyampaian materi, praktik pengolahan, dan diskusi. Penyampaian materi berfokus pada manfaat diversifikasi olahan perikanan, sementara praktik pengolahan mengajarkan cara produksi olahan perikanan. Diskusi interaktif memungkinkan peserta berbagi pengalaman dan mengatasi kendala yang kemungkinan akan dihadapi. Pelatihan ini mendapatkan respon positif dari masyarakat Desa Gas Alam Badak 1, hal ini terlihat dari antusiasme peserta dalam mengikuti seluruh rangkaian kegiatan pelatihan. Peserta yang awalnya kurang memahami olahan perikanan, setelah mengikuti kegiatan pelatihan, peserta memiliki keterampilan dasar dalam mengolah ikan dan udang menjadi produk bernilai tambah. Selain itu, diskusi interaktif mendorong peserta untuk berbagi pengalaman dan membahas peluang usaha. Beberapa peserta menunjukkan minat untuk mengembangkan usaha berbasis olahan perikanan. Secara keseluruhan, kegiatan ini berhasil meningkatkan kesadaran dan keterampilan peserta dalam diversifikasi produk perikanan, meningkatkan keterampilan dan kesadaran masyarakat Desa Gas Alam Badak 1 dalam mengolah hasil perikanan, membuka peluang usaha, serta mendorong konsumsi produk berbasis ikan dan udang.
Penerimaan Konsumen dan Sifat Fisikokimia Cookies dengan Penambahan Tinta Loligo sp. Mudirta, Mudirta; Pamungkas, Bagus Fajar; Sulistiawati, Septiana; Rusdin, Ilmiani; Mismawati, Andi
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 18, No 2 (2023): Desember 2023
Publisher : Politeknik - Ahli Usaha Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v18i2.953

Abstract

Cookies adalah jenis biskuit dengan kandungan lemak tinggi sehingga adonannya lembut dan relatif renyah jika pecah dengan tekstur kompak, dan dapat divariasikan. Penambahan tinta cumi Loligo sp. pada cookies merupakan bentuk diversifikasi produk. Penelitian ini bertujuan untuk mengevaluasi penerimaan konsumen dan karakteristik fisikokimia cookies dengan penambahan tinta cumi. Rancangan Acak Lengkap merupakan metode yang dipilih untuk analisis data eksperimen pada penambahan tinta cumi sebanyak 0,25% (P1), 0,50% (P2), 0,75% (P3), dan 1% (P4) secara triplo (untuk proksimat). Komposisi proksimat (warna, kadar abu, lemak, air, protein, dan karbohidrat (by different) serta hedonik (aroma, tekstur, warna, rasa, dan keseluruhan) merupakan indikator yang diamati. Nilai proksimat dianalisis menggunakan ANOVA one way, sedangkan perbedaan perlakuan dianalisis lebih lanjut menggunakan uji Duncan Multiple Range (p0,5). Data hedonik dievluasi melalui uji Kruscal-Wallis, perbedaan perlakuan dilanjutkan dengan uji Mann-Whitney (p0,5). Formulasi terbaik berdasarkan penerimaan konsumen adalah P3 dengan nilai warna 6,89 (suka), aroma 6,86 (suka), rasa 7,31 (suka), tekstur 7,29 (suka), dan nilai keseluruhan 7,29 (suka). Nilai proksimat P3 terdiri dari warna L* sebesar 20,73; a* sebesar 0,52; b* sebesar 2,00; kadar air, abu, protein, lemak dan karbohidrat berturut-turut sebesar 3,86%; 1,58%; 6,80%; 24,21%; dan 63,98%.ABSTRACTCookies are a type of biscuit made from a soft dough, with high fat content, relatively crunchy when broken, have a dense texture, and can be diversified. The addition of Loligo sp. squid ink to cookies is a form of product diversification. This research aims to evaluate the consumer receptions and the physicochemical characteristics of cookies with the addition of squid ink. Completely Randomized Design is the method chosen for analyzing experimental data on the addition of 0.25% (P1), 0.50% (P2), 0.75% (P3), and 1% (P4) squid ink in triplicate (for proximate). The parameters observed were proximate composition (color, ash content, fat, water, protein, and carbohydrates (by different) and hedonic (aroma, texture, color, taste, and overall). Proximate data were analyzed using one-way ANOVA, where treatment differences were further analyzed using the Duncan Multiple Range test (p0.5). Hedonic data were analyzed using the Kruscal-Wallis test, treatment differences followed by the Mann-Whitney test (p0.5). The best formulation based on consumer acceptance is P3 with a color value of 6.89 (liked), aroma of 6.86 (liked), taste of 7.31 (liked), texture of 7.29 (liked), and overall value of 7.29 (liked). The proximate value of P3 consists of color L* of 20.73; a* of 0.52; b* of 2.00; water content of 3.86%; ash content of 1.58%; protein content of 6.80%; fat content of 24.21%; and carbohydrate content of 63.98%.
Karakteristik fisikokimia kerupuk produk UKM Kabupaten Kutai Kartanegara: Physicochemical characteristics of crackers from Kutai Kartanegara SMEs product Asikin, Andi Noor; Diachanty, Seftylia; Rusdin, Ilmiani
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 27 No. 5 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(5)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v27i5.50429

Abstract

Kerupuk merupakan camilan atau pelengkap makanan utama yang diproduksi dari ikan dan udang. Sumberdaya ikan Kabupaten Kutai Kartanagera yang melimpah memberi peluang usaha bagi UKM untuk membuat olahan kerupuk ikan dan udang. Tujuan penelitian ini adalah untuk menentukan karakteristik fisikokimia kerupuk dengan perbedaan bahan baku produksi UKM terbaik berdasarkan SNI. Sampel kerupuk yang diperoleh dari UKM terdiri atas 4 jenis, yaitu kerupuk ikan pipih, kerupuk ikan haruan, kerupuk udang, dan kerupuk ikan bandeng. Parameter yang dianalisis meliputi proksimat, warna, daya kembang, daya serap minyak, dan higroskopisitas. Hasil penelitian menunjukkan bahwa perbedaan bahan baku kerupuk berpengaruh nyata (p<0,05) pada semua parameter uji. Komposisi kimia yang dihasilkan yaitu kadar air 9,99-12,91%, protein 6,63-7,90%, lemak 1,49-2,63%, abu 2,93-3,92%, dan karbohidrat 73,90-77,52%. Kerupuk memiliki nilai L* nilai 38,76-49,06, a* 3,39-3,52, b* 14,46-18,74 dan derajat putih 38,76-49,06%. Daya serap minyak 28,32-45,04%, daya kembang 35,26-40,09%, dan higroskopisitas selama 6 jam 4,77-5,70%. Sampel kerupuk udang memenuhi syarat mutu SNI terbaik (Grade II), dibandingkan kerupuk ikan pipih, ikan haruan, dan ikan bandeng (Grade III).
Evaluation of consumer acceptance of tiger prawn head flour with difference variations in soaking concentration of Rice Husk Ash Filtrate (RHAF) Gebi, Gebi; Hasanah, Rafitah; Diachanty, Seftylia; Rusdin, Ilmiani; Mismawati, Andi
Jurnal Perikanan Terpadu Vol 6, No 2 (2025): Jurnal Perikanan Terpadu Volume 6 Nomor 2
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jpterpadu.v6i2.12286

Abstract

Prawn heads contain chitin about 15%-20%. This high chitin content is an obstacle in the utilization of waste that contains proteins and minerals that are still tightly bound to chitin, which is difficult for poultry digestive enzymes to digest. Therefore, it is necessary to carry out biological processing first so that the proteins and minerals bound to chitin can be broken down so that they can be digested by the poultry. Efforts to minimize chitin are by soaking the husk ash water filtrate solution. This research aims to determine consumer preference for shrimp head flour soaked in a water filtrate solution of husk ash with different concentrations. The treatments in this study were G0 (without soaking), G1 (10% FAS soaking), G2 (20% FAS soaking), and G3 (30% soaking) with a soaking time of 24 hours. The hedonic test was carried out with 30 untrained panelists, and then the data was measured using the Kruskal Wallis test, followed by the Mann-Whitney test at a confidence level of 95%. The concentration of the husk ash water filtrate solution influences consumer acceptance of tiger prawn head flour (Penaeus monodon). Based on consumer acceptance, the best treatment was G1, namely soaking FAS with a concentration of 10% for 24 hours with an appearance value of 7.77 (like very much), smell 6.43 (like), taste 5.77 (somewhat like) and texture 6.87 (like).
ANALISA PENGARUH pH TERHADAP PENYERAPAN NUTRISI DAN PERTUMBUHAN BAWANG MERAH (Allium cepa L. var. Aggregatum) KABUPATEN ENREKANG Rahman, Anita; Amri, Andi Azrarul; Rusdin, Ilmiani; Arifin, Hinayah Aulia; Musfrianto, Hardika
AGROTEK: Jurnal Ilmiah Ilmu Pertanian Vol 10, No 1 (2026): Maret
Publisher : Percetakan Umi Toaha Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33096/agrotek.v10i1.1175

Abstract

This research aims to analyze the effect of soil pH on nutrient absorption and growth of shallots (Allium cepa L. var. Aggregatum) in Enrekang Regency, focusing on soil pH parameters and Nitrogen (N), Phosphorus (P), and Potassium (K) content. Shallots are an important commodity in Indonesia, including in Enrekang Regency, so understanding the factors that influence their growth is essential. This study uses pH and NPK soil analysis on several different land samples, with soil pH ranging from 7.010 to 7.280, nitrogen content from 0.056% to 0.140%, phosphorus from 11.611 to 12.538 mg/kg, and potassium from 5.027 to 11.882 mg/kg. The results indicate that neutral to slightly alkaline soil pH supports good macro-nutrient absorption, such as nitrogen, phosphorus, and potassium; however, there is potential for reduced micro-nutrient availability at higher pH levels. Higher nitrogen levels enhance vegetative growth, while phosphorus and potassium contribute significantly to bulb formation and harvest quality. In conclusion, the optimal soil pH for shallot growth in Enrekang Regency ranges from neutral to slightly alkaline, with adequate NPK levels to support maximum bulb production.
Co-Authors Amri, Andi Azrarul Andi Noor Asikin Anita Rahman Arifin, Hinayah Aulia Diachanty, Seftylia Gebi, Gebi Hasanah, Rafitah Indrati Kusumaningrum, Indrati Irawan, Irman Ita Zuraida Mariani Mariani Mismawati, Andi Mudirta, Mudirta Musfrianto, Hardika Ningsih, Nita Wahyuni Pamungkas, Bagus Fajar Rahmaniar Rahmaniar, Rahmaniar Seftylia Diachanty Septiana Sulistiawati