Article Per Year (5 Year)
p-Index From 2021 - 2026
0.659
P-Index
This Author published in this journals
All Journal AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)
Badrul, Ahlam Inayatullah
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Education Energy Environmental Science

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Hedonic Test on Pempek with Beta Carotene Fortification from Different Concentrations of Carrot Puree Badrul, Ahlam Inayatullah; Aldilla Sari Utami; Nia Boru Ritonga; Ira Gusti Riani; Munir, Muhammad Abdurrahman
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i2.715

Abstract

Pempek is a traditional food from South Sumatra that is highly regarded and very popular among the people of Indonesia. This food is usually made with tapioca, minced fish, water, salt and MSG. This study aims to create an innovation, namely beta carotene fortification in pempek dough. Hedonic tests were conducted to determine the level of respondent preference for the addition of carrot concentration in terms of color, aroma, flavor and texture. This study employed a Completely Randomised Design (CRD) with four treatments and three replications, namely: P0 (0% carrot puree), P1 (5% carrot puree), P2 (10% carrot puree), and P3 (18% carrot puree). Hedonic test data were analysed statistically using analysis of variance, and further DMRT tests were conducted. The results of this study indicate that the addition of 10% carrots to making snakehead fish pempek has a very significant effect (P < 0.01) on improving the hedonic colour, taste, aroma, and texture. It can be concluded that the addition of carrot, up to 10% as a source of beta-carotene, in making pempek can increase the level of panellists' preference for colour, taste, aroma, and texture. The best treatment is the addition of 10% carrots to the formulation of snakehead fish pempek, in terms of its colour, taste, aroma, and texture. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3: Good Health and Well-BeingSDG 12: Responsible Consumption and Production
The Rapid Detection of Pork Gelatin in Hard Shell Capsule on Supplement Products Using FTIR and PCA Badrul, Ahlam Inayatullah; Munir, M Abdurrahman; Riani, I Gusti; Sa’adah, R
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 3 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v7i3.317

Abstract

This study aimed to develop a fast and low-cost detection method to determine the difference between hard shell capsule on supplement products containing pork or non-pork gelatin by using Fourier Transform Infrared (FTIR) spectroscopy and Partial Component Analysis (PCA). Twelve samples of hardshell capsules were used, among which Eight samples were pure made from pork and some of them adulterated with cow. The samples were detected before using real-time PCR to determine the identity of the samples. All the gelatin samples were measured with the FTIR spectrophotometer in the re?ection mode. Spectra were collected in the wavenumber range from 4000-650 cm-1. The results show that the PCA model with the data were pre-processed before PCA was performed. The absorbance data from FTIR were pre-processed using Savitsky-Golay smoothing technique and continued with normalization by peak normalize before subjected to PCA. This newly developed method is fast, involves simple sample preparation and is low cost.
Determination of Beta-Carotene Content in Carrot-Fortified Snakehead Fish Pempek after Sequential Freezing–Thermal Treatment and Vacuum Packaging Using HPLC Utami, Aldilla Sari; Badrul, Ahlam Inayatullah; Nia Boru Ritonga; Ira Gusti Riani; Muhammad Abdurrahman
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 1 (2026)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v10i1.931

Abstract

This study evaluated the effect of carrot puree concentration on the final ?-carotene content of snakehead fish (Channa striata) pempek subjected to integrated freezing–thermal–vacuum processing. Four formulations were prepared with varying carrot concentrations (0 g, 150 g, 300 g, and 500 g). ?-Carotene was quantified using a validated HPLC-PDA method with a C18 column and detection at 450 nm. The calibration curve showed excellent linearity (R² = 0.9986), with calculated limits of detection (LOD) and quantification (LOQ) of 0.13 mg/L and 0.40 mg/L, respectively. The measured ?-carotene concentrations ranged from 0.27 to 0.67 mg/kg, with the highest value observed in the 500 g carrot formulation. Statistical analysis confirmed a significant effect of carrot concentration on ?-carotene content (p < 0.05), demonstrating a clear dose-dependent relationship. These findings support the application of carrot puree as a functional fortification ingredient in traditional fish-based products. Future studies may investigate optimized thermal conditions or protective strategies to further improve carotenoid stability during processing. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3: Good Health and Well-being
Co-Authors Aldilla Sari Utami Ira Gusti Riani Muhammad Abdurrahman Muhammad Abdurrahman Munir Munir, M Abdurrahman Nia Boru Ritonga Riani, I Gusti Sa’adah, R Utami, Aldilla Sari