Article Per Year (5 Year)
p-Index From 2021 - 2026
0.751
P-Index
This Author published in this journals
All Journal Jurnal Penelitian dan Pengkajian Ilmu Pendidikan: e-Saintika Bioscientist : Jurnal Ilmiah Biologi Jurnal Pengabdian Masyarakat Kedokteran
Sumarlin, Muhamad
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Dentistry Education Health Professions Immunology & microbiology Mathematics Nursing Physics Public Health Social Sciences Veterinary Other

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search

 1 
Pengolahan Pangan Fungsional dari Ekstrak Kayu Secang untuk Kesehatan: Optimalisasi Program MBKM Proyek Independen Kimia Pangan Febriani, Nadia; Kurnia, Nova; Muhali, Muhali; Mirawati, Baiq; Ali, Nur Aini Abdurrahman; Sumarlin, Muhamad
Jurnal Pengabdian Masyarakat Kedokteran Vol 3, No 2 (2024): Mei
Publisher : Fakultas Kedokteran, Universitas Islam Sultan Agung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30659/abdimasku.3.2.47-56

Abstract

Kayu secang (Caesalpinia sappan L.) menjadi salah satu tanaman yang banyak tumbuh di hutan Sumbawa Barat. Kayu secang mengandung berbagai senyawa bioaktif yang bermanfaat bagi kesehatan sehingga berpotensi untuk dikembangkan menjadi produk pangan fungsional. Perguruan tinggi memiliki peran untuk melakukan hilirasasi keilmuan dan hasil risetnya, salah satunya melalui program proyek independen Merdeka Belajar Kampus Merdeka (MBKM). Pengabdian kepada Masyarakat ini bertujuan untuk mengembangkan pangan fungsional dari ekstrak kayu secang melalui optimalisasi program proyek independen MBKM. Kegiatan PkM menggunakan metode pemberian informasi dan praktik langsung pembuatan produk pangan fungsional dari ekstrak kayu secang di Desa Tamekan, Kabupaten Sumbawa Barat. Kegiatan PkM telah mampu menghasilkan produk pangan fungsional dalam bentuk permen jelly dari ekstrak kayu secang. Masyarakat sangat antusias dan merespon baik kegiatan PkM ini melalui partisipasinya dalam proses pengolahan langsung. Produk permen jelly ekstrak kayu secang ini juga disukai oleh kalangan anak-anak.Secang wood (Caesalpinia sappan L.) is one of the plants that grow abundantly in the forests of West Sumbawa. Secang wood contains various bioactive compounds that are beneficial to health, thus having the potential to be developed into functional food products. Higher education institutions have a role in advancing scientific knowledge and research results, one of which is through the independent project program, Merdeka Belajar Kampus Merdeka (MBKM). Community service aims to develop functional foods based on secang wood  through the optimization of the MBKM independent project program. The community service activities utilize methods of providing information and direct practice in the production of functional food products from secang wood extract in Tamekan Village, West Sumbawa Regency. The community service activities have successfully produced functional food products in the form of secang wood extract-based jelly candies. The community has shown great enthusiasm and responded positively to these community service activities by actively participating in the product-making process. The secang wood extract jelly candies are also well-liked by children.
Ekstraksi Gelatin Dari Tulang Ikan Layah Secara Asam Sebagai Alternatif Gelatin Halal Kurnia, Nova; Rohmatillah, Laila Mardiana; Ilyas, M.Ali; Muhazam, Muhazam; Sumarlin, Muhamad; Fatinah, Fenny Inas
Bioscientist : Jurnal Ilmiah Biologi Vol 12, No 2 (2024): December
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v12i2.13956

Abstract

Gelatin is a food additive that is widely used in the food, medicine and cosmetics industries. However, the source of gelatin is not only the bones and skin of halal animals such as cows and goats, but can also come from pigs. To fulfill the need for halal gelatin, it is absolutely necessary to search for other sources of halal gelatin, one of which is sea fish. This study aims to extract gelatin from the bones of sailfish as an alternative source of halal gelatin. The extraction process was carried out using an acid method, where fish bones were soaked in 3% acetic acid (1:10 w/v) for 48 hours. The resulting ossein was then washed with diluted NaOH and distilled water until the pH reached 6–7. The ossein was heated at a temperature of 80°C for 3 hours to obtain a gelatin solution. The gelatin solution was then cooled, producing a gel-like gelatin preparation with a yellowish-white color. The gelatin gel was subsequently dried in a furnace at a temperature of 40–50°C for 60 minutes. The final gelatin product was a yellow-colored powder.
Ekstraksi Gelatin Dari Tulang Ikan Layah Secara Asam Sebagai Alternatif Gelatin Halal Kurnia, Nova; Rohmatillah, Laila Mardiana; Ilyas, M.Ali; Muhazam, Muhazam; Sumarlin, Muhamad; Fatinah, Fenny Inas
Bioscientist : Jurnal Ilmiah Biologi Vol. 12 No. 2 (2024): December
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v12i2.13956

Abstract

Gelatin is a food additive that is widely used in the food, medicine and cosmetics industries. However, the source of gelatin is not only the bones and skin of halal animals such as cows and goats, but can also come from pigs. To fulfill the need for halal gelatin, it is absolutely necessary to search for other sources of halal gelatin, one of which is sea fish. This study aims to extract gelatin from the bones of sailfish as an alternative source of halal gelatin. The extraction process was carried out using an acid method, where fish bones were soaked in 3% acetic acid (1:10 w/v) for 48 hours. The resulting ossein was then washed with diluted NaOH and distilled water until the pH reached 6–7. The ossein was heated at a temperature of 80°C for 3 hours to obtain a gelatin solution. The gelatin solution was then cooled, producing a gel-like gelatin preparation with a yellowish-white color. The gelatin gel was subsequently dried in a furnace at a temperature of 40–50°C for 60 minutes. The final gelatin product was a yellow-colored powder.
WHO-Aligned Food Safety Knowledge and Misconceptions Among Vocational Food-Processing Students Kurnia, Nova; Sumarlin, Muhamad; Barrios, Rubilyn G.; de Jesus, Mateus Maia
Jurnal Penelitian dan Pengkajian Ilmu Pendidikan: e-Saintika Vol. 10 No. 2 (2026): July
Publisher : Lembaga Penelitian dan Pemberdayaan Masyarakat (LITPAM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/e-saintika.v10i2.3505

Abstract

Food safety knowledge is essential for vocational students who handle food during school-based processing activities. This study assessed food safety knowledge and examined selected misconceptions among Grade XI students enrolled in an Agricultural Product Processing Agribusiness program at one public vocational secondary school in West Lombok Regency, Indonesia. A descriptive cross-sectional design with an embedded qualitative explanatory component was used. Of 46 students in the cohort, 10 participated in questionnaire pilot testing and were excluded from the main study. The remaining 36 students completed an 11-item True/False questionnaire aligned with the WHO Five Keys to Safer Food framework and participated in individual semi-structured interviews. Students demonstrated strong recognition of handwashing, kitchen-surface cleanliness, separation of raw and cooked foods during storage, and washing fruits and vegetables. However, misconceptions concerned shared cutting boards, thorough reheating, cooking temperature, prolonged room-temperature storage, and judging water safety by appearance. The mean knowledge score was 7.86 of 11, and the questionnaire showed marginal-to-moderate internal consistency for preliminary group-level diagnostic use (KR-20 = 0.69). Interview findings indicated that some students considered previous cooking sufficient, associated reheating with burning, viewed freshly slaughtered meat as containing few bacteria, and treated clear water as safe. These findings identify curriculum priorities related to cross-contamination, time–temperature control, reheating, and invisible microbiological and chemical hazards. Because the study involved one vocational cohort, the findings should be interpreted as a local diagnostic profile.
Co-Authors Ali, Nur Aini Abdurrahman Barrios, Rubilyn G. de Jesus, Mateus Maia Fatinah, Fenny Inas Febriani, Nadia Ilyas, M.Ali Kurnia, Nova M. Muhali Mirawati, Baiq Muhazam, Muhazam Rohmatillah, Laila Mardiana