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All Journal Agrointek REKAYASA agriTECH JURNAL GALUNG TROPIKA Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Agroqua: Media Informasi Agronomi dan Budidaya Perairan Jurnal Agrotech Jurnal Pengolahan Pangan Abditani : Jurnal Pengabdian Masyarakat Journal Of Agritech Science (JASc) Journal of Food and Culinary JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) ZIRAA'AH MAJALAH ILMIAH PERTANIAN Buletin Palma BERNAS: Jurnal Pengabdian Kepada Masyarakat JASATHP: Jurnal Sains dan Teknologi Hasil Pertanian Jurnal Pengabdian Masyarakat Bidang Sains dan Teknologi Mediagro JURNAL AGROINDUSTRI HALAL Journal of Health and Nutrition Research Jurnal Riset Teknologi Pangan Dan Hasil Pertanian (RETIPA) Jurnal Pengabdian West Science West Science Interdisciplinary Studies West Science Interdisciplinary Studies Jurnal Agroteknologi Merdeka Pasuruan

If'all, If'all

Fakultas Pertanian Universitas Alkhairaat Palu

Author-ID : 980907

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Pemberdayaan Masyarakat Sekitar Kampus Kelurahan Lere Melalui Pelatihan Pembuatan Nugget Ikan Asrawaty, Asrawaty; If?all, If?all
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol 2 No 1 (2018): JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : Dewan Pimpinan Daerah (DPD) Forum Dosen Indonesia JATIM

Today's urban society is inclined to buy practical, ready-to-cook food and ready to eat. Ready of cook means thatit takes less time to prepare food. One form of food that is ready to cook is a nugget. Fish nuggets are very easy to processand the raw material of tuna is easily obtained in Lere urban village. aims to empower communities around the campuswith a commercial business orientation and accelerated the development, coaching, creati on of network marketing results,continuously. Using Community Education methods with Participatory Rural Appraisal (PRA/ RRA), training methods,demonstration experiments, and coaching and evaluation of small business partner groups. The demonstrationdemonstration demonstration demplot was conducted with the introduction of technology covering fish nugget processingtechnology. The result of this training activity is the Improvement of ability in running the partner business through thetraining activity that is held. Increasing the capability and income of community partners activities with the existence offish processing technology into nugget is one of food diversification and food preservation

Karakteristik Fisikokimia Pati Aren Asetat Fosfat pada Berbagai Konsentrasi Natrium Trimetafosfat dan Tripolifosfat [Physicochemical Characteristics of Phosphate Acetate Arenga Starch on Various Concentrations of Natrium Trimetaphosphate Tripolyphospha] Rahim, Abdul; Sukmawati, Sukmawati; Kadir, Syahraeni; Jusman, Jusman; Rahmi, Rahmi; If'all, If'all
Buletin Palma Vol 20, No 2 (2019): Desember 2019
Publisher : Pusat Penelitian dan Pengembangan Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/bp.v20n2.2019.119-125

The use of native arenga starch is limited, therefore modification is needed. The objectives of this study was to obtain the optimum concentration of mixed sodium trimetaphospate (STMP) and sodium tripolyphospate (STPP) ratio in the acetylated-cross linked combination that based on the physicochemical characteristics of the modified arenga starch. The study was conducted in March-August 2018 at the Agroindustry Laboratory, Faculty of Agriculture, Tadulako University Palu, Central Sulawesi. This research was compiled using a Completely Randomized Design (CRD) consisting of seven levels of treatment and repeated three times, 21 experimental units in total. The treatments used were native arenga starch and concentration of mixed STMP:STPP (99:1). The level of treatment used were 2%, 4%, 6%, 8%, 10% and 12%. Analysis variables included viscosity, emulsion separation volume, water and oil holding capacity, swelling power and solubility. The results showed that the best concentration of STMP and STPP ratio was 2%. The physicochemical characteristics produced in viscosity, swelling power, and solubility of starch phosphate acetate arenga starches were smaller than native arenga starch. However, in the emulsion separation volume, water and oil holding capacity of phosphate acetate arenga starches are greater than native arenga starch. Viscosity and solubility of phosphate acetate arenga starches increase as the concentration of STMP and STPP ratios is rising. However, the emulsion separation volume, water holding capacity, oil holding capacity and swelling power decrease concentration of the mixed STMP and STPP ratios is rising.ABSTRAKÂ Penggunaan pati aren alami masih terbatas, sehingga perlu dilakukan modifikasi. Penelitian ini bertujuan untuk mendapatkan konsentrasi campuran rasio Natrium Trimetafosfat (NTMF) dan Natrium Tripolifosfat (NTPF) yang optimum pada kombinasi asetilasi-ikat silang berdasarkan karakteristik fisikokimia pati aren hasil modifikasi. Penelitian dilaksanakan pada bulan Maret-Agustus 2018 di Laboratorium Agroindustri, Fakultas Pertanian Universitas Tadulako Palu, Sulawesi Tengah. Penelitian ini disusun dengan menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari tujuh taraf perlakuan dan diulang sebanyak tiga kali sehingga terdapat 21 unit percobaan. Perlakuan yang digunakan berupa pati aren alami dan konsentrasi campuran rasio NTMF:NTPF (99:1). Adapun taraf perlakuan yang digunakan yaitu 2%, 4%, 6%, 8%, 10% dan 12%. Variabel analisis meliputi viskositas, volume pemisahan emulsi, daya menahan air dan minyak, daya mengembang dan kelarutan. Hasil penelitian menunjukkan bahwaÂ konsentrasiÂ rasio NTMF dan NTPF yang terbaik adalah 2%. Karakteristik fisikokimia yang dihasilkan pada viskositas, daya mengembang, dan daya kelarutan pati aren asetat fosfat lebih kecil dibandingkan pati alami. Namun pada volume pemisahan emulsi, daya menahan air dan minyak memiliki pati aren asetat fosfat lebih besar dibandingkan pati alami. Viskositas dan daya kelarutan pati aren asetat fosfat meningkat seiring meningkatnya konsentrasi rasio NTMF dan NTPF. Namun pada volume pemisahan emulsi, daya menahan air, daya menahan minyak dan daya mengembang menurun seiring meningkatnya konsentrasi campuran rasio NTMF dan NTPF.

KEHILANGAN AIR DAN PENAMBAHAN PADATAN YANG TERJADI SELAMA PROSES DEHIDRASI OSMOTIK BUAH NAGA Spetriani; Siti Fathurahmi; If'all
Jurnal Pengolahan Pangan Vol 5 No 1 (2020)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/pangan.v5i1.34

Osmotic dehydration is a method that can be used in the pretreatment of drying by immersing the material in a hypertonic solution. The purpose of this study was to examine the effect of concentration and temperature of the osmotic solution on water loss and solid gain to dragon fruit pieces during the osmotic dehydration process. Dragon fruit slices were immersed in osmotic solution with different concentration and temperature solution (30 oBrix, 50 oBrix, and 70 oBrix, as well as 30 oC, 40 oC, and 50 oC). The WL value for the concentration of 30 oBrix solution varies from 17.42% to 25.26%, for a 50 oBrix concentration is 32.84% to 50.38%, and for a 70 oBrix concentration is 39.89% to 57.99% . Thus, changes in the level of WL, concentration and temperature of the solution, where the higher the concentration and temperature of the solution, the greater the WL of the material. Meanwhile, for SG on materials, values ranged from 2.092% -10.010%. Based on the calculation of the Azuara model, the WL values ranged from 21.551% -75, 187% and 3.899% -17.575% for the SG value. The coefficient of determination for the calculation of the Azuara model is 0.938 - 0.992, thus the Azuara model can be said to be feasible for modeling the WL and SG values on osmotic dehydration of dragon fruit.

PERBANDINGAN BERBAGAI BAHAN PENGIKAT DAN JENIS IKAN TERHADAP MUTU FISH NUGGET Asrawaty Asrawaty; If'all If'all
JURNAL GALUNG TROPIKA Vol 7 No 1 (2018)
Publisher : Fapetrik-UMPAR

PENGARUH KONSENTRASI SODIUM TRIMETAPHOSPATE DAN SODIUM TRIPOLYPHOSPAT TERHADAP KARAKTERISTIK KIMIA PATI AREN MODIFIKASI Abdul Rahim; Jugni Hadiustri Agape; Muhammad Fawzul Alif Nugroho; Syahraeni Kadir; Jusman Jusman; Usman Made; If'all If'all
AGROINTEK Vol 15, No 1 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i1.8870

The utilizing of arenga starch is still limited in its use in the food or non-food industry, because it needs to be dual modified. The dual modification that has been done is acetylation and phosphorylation in various ratios of sodium trimethaphosphate (STMP) and sodium tripolyphosphate (STPP). The objectives of the study was to obtain an concentrations of STMP/STPP (99: 1, b / b) ratio which based on chemical characteristics at phosphate acetylated arenga starches (PAAS). The treatment used in this study consisted of dual modification of acetylation and phosphorylation using at different concentration of STMP / STPP ratio of 2%, 4%, 6%, 8%, 10%, and 12%. Observation parameters were acetyl percent, substitution degree (DS), phosphate content, moisture content, starch content, amylose content and ash content. The results showed that the best concentration of STMP / STPP ratio was 6% because it was produced PAAS with the highest percent acetyl and DS 10.52% and 0.48 respectively. PAAS water content is lower than native arenga starch. Pospor, starch and amylose content have been relatively constant after dual modification. PAAS ash content increases with increasing concentration of STMP / STPP ratio. The dual modification process would improve the chemical properties of the resulting modified starch.

KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK MIE KERING PADA BERBAGAI RASIO TEPUNG BONGGOL PISANG KEPOK Asnani Asnani; Abdul Rahim; Ifall Ifall
AGROINTEK Vol 13, No 1 (2019)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v13i1.4918

This work deals with the effect of banana (sweet plaintain or ‘kepok’ variety) hump flour substituted to wheat flour in the making of noodle, on physical, chemical, and sensory characteristics of noodle. A completely randomized was employed, with three replicates. Sensory analysis was conducted according to randomized group design. Four proportions of banana hump to wheat flour (10:90, 20:80, 30:70, and 40:60, weight basis) was studied. Results showed that the best physical and chemical characteristics was shown by noodle made from 10:90 proportion of banana hump to wheat flour, with 4.59% water absorption, 0.57% cooking loss, 10.37% water content, 34.21% starch content. However, result of sensory analysis suggested that the most liked noodle was that made from flour proportion of 20:80 with ‘like’ for colour, ‘like very much’ for aroma, ‘like’ for texture, ‘like’ for taste, and ‘like’ for overall preference

Karakteristik Fisik, Kimia, dan Fungsional Pati Ubi Banggai Asetat pada Berbagai Variasi Waktu Reaksi If'all If'all; Asriani Hasanuddin; Abdul Rahim; Syahraeni Kadir
agriTECH Vol 40, No 4 (2020)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Banggai yam plant (endemic in Banggai Kepulauan Regency) is a potential raw material in production of modified starch. The one of techniques to increase the value of starch is modification of starch by acetylation method. This study objectives to determine the physical, chemical and functional characteristics of Banggai acetate yam starch at various reaction times. The study used a Completely Randomized Design with treatment time reaction (T), namely T1: 30 min, T2: 35 min, T3: 40 min, T4: 45 min, T5: 50 min, T6: 55 min. This study was conducted to determine the characteristics of yam acetate starch, which includes percent acetyl, degree of substitution, water and oil holding capacity (WHC/OHC), flammability, solubility, moisture content, ash, fat, protein, starch and amylose starch. The results showed that the longer reaction time under certain conditions will increase the acetyl percent, degree of substitution, WHC, OHC, flareability, solubility but reduce levels of fat, water, ash, fat, protein, starch and amylose starch, yam acetate. In this study at the best reaction time is (50 min), gives the acetyl percent 8.658% and substitution degree of 0.356, the value of WHC, OHC, Swelling ratio and solubility of 32.21%, 30.21%, 1.98 g/g, and 19.17% respectively.

FAKTOR-FAKTOR YANG MEMPENGARUHI PRODUKSI TANAMAN PADI GOGO DI KABUPATEN MOROWALI Abas Abas; Hasmari Noer; If'all If'all
Jurnal Agrotech Vol 9 No 1 (2019)
Publisher : FAKULTAS PERTANIAN UNIVERSITAS ALKHAIRAAT

This study aims to determine and analyze the factors that affect the yield of gogo rice plants in Morowali District, Central Sulawesi Province. This research was conducted in Morowali District, Central Sulawesi Province. The method used in sampling in this study is simple randomly selected. In this simple random technique each member of the population has the same opportunity to become a sample. This study analyzes the function of results using multiple linear regression analysis. Variable identification is done by listing production factors that are thought to have an effect on the process of upland rice yields. On the factors of production the variables that are affected (dependent variable) are results. While the variables that are variable (independent) affect are the area of land, seeds, fertilizers, pesticides and labor. The results showed that the factors of production of land area, seeds, labor, fertilizers, and pesticides jointly influence the yield of upland rice. Variable land area partially has a significant effect on upland rice yields, with the highest average yield obtained in land area of ≤ 0.50 ha (average 3.76 t / ha). Partial variables of seed, labor, fertilizer, and pesticide did not significantly influence the upland rice yield respectively.

POPULASI DAN TINGKAT SERANGAN SPODOPTERA FRUGIPERDA PADA TANAMAN JAGUNG DI DESA TULO KABUPATEN SIGI Arfan; If'all; Jumardin; Hasmari Noer; Sumarni
Jurnal Agrotech Vol 10 No 2 (2020)
Publisher : FAKULTAS PERTANIAN UNIVERSITAS ALKHAIRAAT

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/agrotech.v10i2.54

Spodoptera frugiperda is a new pest in Central Sulawesi attacks maize crops. It was reported in 2019, known in Sigi, Donggala, Touna, Bangga, Tolitoli, Buol, and Palu City Regencies. Also, this pest is spreading rapidly by threatening maize production in Central Sulawesi. This study aims to measure the population and intensity of Spodoptera frugiperda attacks on maizes in Tulo Village, Dolo Sub-district, Sigi Regency. The study, conducted from January to March 2020, used a survey method and selected sampling. Our location takes each plot measuring 2x2 m. Population observations were carried out by collecting larvae found in the sample plants. The attack's intensity was carried out by counting the number of leaves showing symptoms of an attack on the top leaves. Calculation of the proportion of attacks was carried out by the Davis method. The results showed that the highest S. frugiperda population at the age of 14 days after planting. The intensity of S. frugiperda attack on maize was relatively high at the age of 42 days after planting, with an average attack of 65.24%. Climatic data during this period, an average of 28.76-29.43 ℃ with air influence was 71.1-72%.

PEMANFAATAN PANGAN LOKAL UNTUK PRODUKSI TORTILLA FUNGSIONAL BERBASIS LABU KUNING If'all If'all; Mappiratu Mappiratu; Syahraeni Kadir
Jurnal Pengolahan Pangan Vol 3 No 2 (2018)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Pumpkin is a source of nutrition potential to be developed as an alternative food substance by processing it to form processed food such as snack in addition to serving it as steamed, boiled, fried, and baked food or cooking it with other substances. Pumpkin contains 78.77% carbohydrate, 3.74% protein, 1.34% fat, and 2.80% raw fiber. The research aimed at studying the chemical and organoleptic qualities of pumpkin based tortilla produced from the best ratio of pumpkin, cassava and sweet potato. The research used a Completely Randomized design with a single factor of various weights of pumpkin addition. The treatment tested were seven levels of pumpkin weights including 500 g, 750 g, 1000 g, 1250 g, 1500 g, 1750 g and 2000 g. Each treatment was replicated thrice; therefore, there were 21 experimental units. Parameter tested were chemical characteristics of the tortilla such as carotene content, water content and ash content, and organoleptic quality including color, aroma, taste, crisp and performance of the tortilla. The research results showed that the pumpkin significantly affected all chemical characteristics and all organoleptic qualities except aroma quality. The contents of carotene, water and ash increased with raising pumpkin weights. The level of panelists’ predilection on tortilla decreased with increasing use of pumpkin. The ratio of 1000 g of pumpkin to 1000 g cassava and 250 g sweet potato fluor was the best formula for producing the best tortilla chemical and organoleptic qualities.

Co-Authors Abas Abas Abdul Rahim Ananda, Lilian Arfan Arfan Asnani Asnani Asrawaty Asrawaty, Asrawaty Asriani Hasanuddin Baharuddin Baharuddin Basrin, Fitriani Bisinda, Sultan Djaru, Lala H Dyah Ayu Suryaningrum Eko Cahyono, Eko Fahmi Fahmi Fahmi Fahmi Fathurahmi, Siti Frets Jonas Rieuwpassa Hasmari Noer Idris Idris ILHAM Indriyani Indriyani Indriyani Irfan Pakaya Irma Hakim Jugni Hadiustri Agape Juhana Juhana Jumardin Jusman, Jusman Lalu Unsunnidhal Limbong, Ferawati Lisa Indriani Lisa Indriani Bangkele Loulembah, Fachry Lutfiah Sahabuddin Maliode, Yunita Isabela Mappiratu Mappiratu Melongkade, Regina Juliana Minarny Gobel Misriyani Misriyani Muh. Aniar Hari Swasono Muhammad Fawzul Alif Nugroho Muhammad Jufri Multazam Nahdiya Kasim Naomi Uli Arta Siagian Nofrianto Nofrianto Novalina Maya Sari Ansar Pakaya, Irfan Rahmi, Rahmi Ramadhani Chaniago RATNAWATI Sabariyah, Sitti Sayani Siti Fathurahmi Siti Fathurrahmi Siti Sabariyah Spetriani Spetriani Spetriani Spetriani Spetriani, Spetriani Sri Sudewi Sukisman Abdul Halid Sukmawati, Sukmawati Sultan Sultan Sumarni Suryaningrum, Dyah Ayu Syahraeni Kadir Tanod, Wendy Usman Made Wahid, Siti Fathurahmi Yana Sambeka

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