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If'all, If'all
Fakultas Pertanian Universitas Alkhairaat Palu
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Bibliometric Analysis of the Adoption and Innovation of Agricultural Processing Technologies: A Global Perspective Indriyani; Suryaningrum, Dyah Ayu; Swasono, Muh. Aniar Hari; If'all
West Science Interdisciplinary Studies Vol. 1 No. 07 (2023): West Science Interdisciplinary Studies
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/wsis.v1i07.123

Abstract

The adoption and innovation of agricultural processing technology play a vital role in ensuring food security, sustainability, and competitiveness in the agricultural sector. This research presents a comprehensive bibliometric analysis of academic literature on agricultural processing technology adoption and innovation from a global perspective. The study aims to identify key research trends, influential authors, major research themes, and emerging areas of interest in this domain. The dataset was collected from reputable scholarly databases, and VOSviewer analysis was used to visualize co-authorship networks, keyword clusters, and citation impact maps. The results revealed seven distinct clusters of research themes, including agricultural enterprise and innovation policy, market competitiveness, quality of food processing technology, technology innovation for rural development, sustainable development, technology transfer, big data in agriculture, and agribusiness and innovation technology. Moreover, ten highly cited research papers were identified, signifying their significant impact on the field. The findings offer valuable insights for policymakers, researchers, and industry stakeholders to enhance agricultural productivity, promote sustainable practices, and foster technology-driven innovations for a resilient global food system.
Seagrape (Caulerpa racemosa) Flour Combination with Wheat and Sago Affects Physical Characteristics of Dry Noodles Tanod, Wendy; Melongkade, Regina Juliana; Maliode, Yunita Isabela; Ansar, Novalina Maya Sari; Cahyono, Eko; Rieuwpassa, Frets Jonas; Sambeka, Yana; If'all, If'all
Journal of Food and Culinary Vol. 7 No. 1 [Juni 2024]
Publisher : Universitas Ahmad Dahlan

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

Abstract

Dry noodles, commonly produced from wheat flour, have been associated with health issues, including obesity, when consumed in excess. Moreover, reliance on imported wheat flour requires local alternatives to enhance its acceptability within the community. This study aimed to evaluate the physical characteristics of dry noodles incorporating a blend of wheat flour, sago flour, and seagrape flour (Caulerpa racemosa). The study involved experimental treatment with varying amounts of added seagrape flour (0, 5, 10, 15, and 20 g). Additionally, the study evaluated the proximate composition of seagrape and sago flour was sourced from Sangihe Islands. The physical attributes analysed in the combined dry noodles included the moisture content, water absorption, cooking loss, and cooking time. Proximate analysis of seagrape flour revealed carbohydrate content of 47.83%, protein 19.78%, ash 17.83%, moisture 12.37%, and fat 2.19%. Sago flour had a proximate content of 87.45% carbohydrates, 11.7% moisture, 0.42% protein, 0.32% ash, and 0.11% fat. The moisture content of the combined dry noodles ranged from 6.83 to 7.83%, water absorption from 72.73 to 90.27%, cooking loss from 8.23 to 13.27%, and cooking time from 7.00 to 7.09 minutes. In conclusion, seagrape flour in the formulation influenced the water absorption and cooking loss of dry noodles prepared from wheat and sago flours. However, the combined dry noodles had no significant impact on the moisture content and cooking time.
MUTU BAKSO DAGING SAPI DITINJAU DARI KADAR PROTEIN, KADAR LEMAK, KADAR AIR, TOTAL MIKROBA, KANDUNGAN BORAKS, DAN FORMALIN YANG DIJUAL DI DEPOT-DEPOT BAKSO DAGING SAPI DI KOTA PALU Halid, Sukisman A.; Gobel, Minarny; Loulembah, Fachry; If'all
Jurnal Pengolahan Pangan Vol 8 No 1 (2023)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/pangan.v8i1.119

Abstract

Penelitian ini dilaksanakan dengan tujuan untuk menganalisa kadar protein, kadar lemak, kadar air, total mikroba, kandungan boraks, dan formalin pada bakso daging sapi yang dijual pada depot-depot bakso di Kota Palu. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 8 sampel bakso daging sapi yang diperoleh pada depot bakso yang ramai dikunjungi pembeli setiap hari. Pengambilan sampel diulang tiga kali (tiga kali produksi), sehingga diperoleh 24 sampel penelitian. Pengamatan meliputi kadar protein, kadar lemak, kadar air, jumlah total mikroba (Total Palte Count/TPC), serta kadar boraks dan kadar formalin. Pengujian kadar protein, kadar lemak, kadar air, dan total mikroba/(Total Plate Count) (TPC) dilaksanakan di Laboratorium Sentral Ilmu Hayati, Universitas Brawijaya, Malang, Jawa Timur, kemudian analisis kandungan boraks dan formalin dilaksanakan di Laboratorium Balai Pengawasan Obat dan Makanan (BPOM) Kota Palu. Hasil penelitian menunjukkan bahwa kadar protein ke8 sampel penelitian yaitu 8,93 – 10,76 %, kadar lemak sebesar 1,16 - 5,84 %, kadar air 66,58 – 72,95 %, dan total mikroba (TPC) dengan nilai 1,92 – 7,97 (CFU/g), serta kandungan boraks dan formalin ke8 sampel penelitian masing-masing bernilai negatif.
Pengembangan TiO2 nanowire terdoping Nikel Kobalt sebagai Fotokatalis yang Efisien untuk Menghilangkan Pewarna Tartrazine Misriyani; If'all; Lutfiah Sahabuddin
Jurnal Penelitian Pendidikan IPA Vol 10 No 6 (2024): June
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v10i6.7533

Abstract

Tartrazine is a yellow synthetic dye that is widely used as a coloring agent in food and beverage products. However, the safety of this chemical compound is still a concern due to potential health risks such as allergic reactions, hyperactive behavior in children, increased risk of cancer and other negative impacts. This research aim to introduces a new approach to reduce the concentration of tartrazine dye using cobalt and nickel doped TiO2 nanowires. Cobalt- and nickel-doped TiO2 nanowires were synthesized by a hydrothermal method, followed by thermal treatment at 270°C, and then used in a photocatalytic reactor using UV irradiation to facilitate the reduction of tartrazine concentration. Material characterization was carried out to determine the morphology and crystallinity of the photocatalyst which is effective in reducing the absorption of tartrazine solution. The photocatalytic degradation experiment demonstrates the ability of the synthesized material as a photocatalyst, effectively reducing the absorbance of tartrazine solution, a commonly used food coloring. This finding promises significant progress in the development of sustainable food safety strategies by offering a dye degradation method.
Analyzing the Rendement, Water Content, Chemical and Organoleptic Properties of Watermelon (Citrullus lanatus) Sweet Spicy Seasoning: Seasoning, Sweet spicy, Watermelon. Siti Sabariyah; Muhammad Jufri; If’all If’all; Siti Fathurrahmi; Spetriani Spetriani; Sultan Sultan; Ramadhani Chaniago
Jurnal Penelitian Pendidikan IPA Vol 11 No 2 (2025): February
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i2.10178

Abstract

Until now, the use of watermelon has not been carried out optimally, often watermelon is only used as a food ingredient that is processed in less varied ways. This research aims to determine the physical, chemical, and organoleptic properties of sweet and spicy watermelon sprinkles and determine the physical, chemical, and organoleptic properties of the best sweet and spicy watermelon sprinkles. Sprinkle seasoning can improve taste and aesthetics in the food industry which is practical and varied. This research was carried out using a factorial Completely Randomized Design (CRD) and organoleptic testing with three replications consisting of: Factor A (addition of watermelon) S1=1000g Watermelon, S2= 800g Watermelon, S3= 600g Watermelon, S4= 400g Watermelon. Factor B (storage time,) P0 = no storage, P1 = 2 weeks of storage (P2 = 2nd month of storage for antioxidant testing). The best treatment of 40% was found in the fourth treatment after 2 weeks of storage. The best water content of 17.67% was found in the second treatment after 2 weeks of storage. The best antioxidant activity of 7.96 ppm was found in the first treatment without storage. The best Vitamin C content* both with and without storage was 0.19%. The best organoleptic taste 3.45 was found in treatment 1 without storage, in the aroma test the best and much liked
PEMBERDAYAAN MASYARAKAT MELALUI PELATIHAN PEMBUATAN VIRGIN COCONUT OIL (VCO) BAGI IBU RUMAH TANGGA (IRT) RT 004 RW 004 KELURAHAN LERE KECAMATAN PALU BARAT If'all; Sayani; Asrawaty; Basrin, Fitriani
Jurnal Abditani Vol. 8 No. 1 (2025): April
Publisher : FAKULTAS PERTANIAN UNIVERSITAS ALKHAIRAAT

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/abditani.v8i1.402

Abstract

Program pengabdian masyarakat ini bertujuan untuk memberdayakan ibu rumah tangga (IRT) di RT 004 RW 004 Kelurahan Lere, Kecamatan Palu Barat melalui pelatihan pembuatan Virgin Coconut Oil (VCO) sebagai upaya peningkatan keterampilan dan ekonomi berbasis sumber daya lokal. Permasalahan utama yang dihadapi oleh mitra meliputi kurangnya pengetahuan dan keterampilan dalam produksi VCO, keterbatasan akses terhadap teknologi dan modal usaha, serta minimnya strategi pemasaran dan pemahaman standar mutu. Metode yang digunakan dalam kegiatan ini meliputi sosialisasi, pelatihan teknis, praktik langsung, serta pendampingan usaha. Pelatihan mencakup seluruh tahapan produksi VCO, mulai dari pemilihan bahan baku, teknik ekstraksi, penyaringan, hingga pengemasan yang sesuai standar mutu. Selain itu, peserta juga diberikan wawasan mengenai strategi pemasaran dan legalitas usaha guna meningkatkan daya saing produk di pasar lokal. Hasil dari program ini menunjukkan bahwa peserta mengalami peningkatan pemahaman dan keterampilan dalam pembuatan VCO, dengan tingkat keberhasilan sebesar 75% dalam mempraktikkan proses produksi secara mandiri. Beberapa peserta telah memulai produksi rumahan dan menunjukkan minat untuk membentuk kelompok usaha bersama. Untuk keberlanjutan program, disarankan adanya pendampingan lanjutan, akses terhadap modal usaha, serta upaya sertifikasi produk agar VCO yang dihasilkan memiliki nilai jual yang lebih tinggi
Optimasi Kualitas Fisik dan Kimia Virgin Coconut Oil (VCO) Melalui Penambahan Enzim Papain dan Variasi Lama Fermentasi Limbong, Ferawati; Fathurahmi, Siti; Spetriani, Spetriani; Sabariyah, Sitti; If'all, If'all
Jurnal Agroteknologi Merdeka Pasuruan Vol 9, No 1 (2025): JUNI 2025
Publisher : Universitas Merdeka Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51213/jamp.v9i1.115

Abstract

Virgin Coconut Oil (VCO) merupakan minyak kelapa murni yang diperoleh melalui berbagai metode, salah satunya fermentasi dengan enzim papain. Penelitian ini bertujuan untuk mengoptimalkan kualitas fisik dan kimia VCO dengan variasi penambahan enzim papain dan lama fermentasi. Metode yang digunakan adalah Rancangan Acak Lengkap (RAL) faktorial dengan dua faktor, yaitu konsentrasi enzim papain (0, 1, 2, dan 3 gram) dan lama fermentasi (24, 36, dan 48 jam), dengan masing-masing perlakuan diulang tiga kali. Parameter yang dianalisis meliputi rendemen, kadar air, asam lemak bebas, bilangan peroksida, bilangan iod, bilangan penyabunan, dan derajat kejernihan. Hasil penelitian menunjukkan bahwa penambahan enzim papain dan lama fermentasi berpengaruh nyata terhadap sifat fisik dan kimia VCO. Perlakuan terbaik diperoleh pada fermentasi selama 24 jam dengan penambahan 1 gram enzim papain (T1M1), yang menghasilkan kadar air 0,2%, asam lemak bebas 0,3%, bilangan peroksida 1,14 meq/kg, bilangan iod 9,70 g iod/100 g, bilangan penyabunan 69,94 mg-KOH/g, dan kejernihan 71%. Rendemen tertinggi (6,63%) diperoleh pada perlakuan T1M3 (fermentasi 24 jam, enzim papain 3 gram). Dengan demikian, penggunaan enzim papain dan pengaturan lama fermentasi berpotensi meningkatkan kualitas VCO secara optimal.
Pengaruh Suhu dan Waktu Pengeringan Terhadap Mutu Kimia dan Organoleptik Tepung Biji Durian Ananda, Lilian; If'all, If'all; Spetriani, Spetriani; Sabariyah, Sitti; Indriasari, Yuanita; Wahid, Siti Fathurahmi
JASATHP: Jurnal Sains dan Teknologi Hasil Pertanian Vol 5 No 1 (2025): Mei
Publisher : Program Studi Teknologi Hasil Pertanian Fakultas Sains dan Teknologi Hasil Pertanian Universitas Muhammadiyah Sidenreng Rappang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55678/jasathp.v5i1.1944

Abstract

Durian seeds are a fruit by-product with potential as a food source due to their carbohydrate, protein, and fiber content. This study aimed to evaluate the effects of drying temperature and duration on yield, chemical properties, antioxidant activity, and organoleptic characteristics of durian seed flour. A completely randomized design (CRD) with two factors—drying temperature (40°C, 60°C, and 80°C) and drying time (14, 16, and 18 hours)—was used, with three replications per treatment. Results showed that both temperature and time significantly affected all observed parameters. The optimal treatment was drying at 40°C for 14 hours, yielding 55.56%, with moisture content of 1.23%, protein 3.20%, starch 28.64%, and the highest antioxidant activity (IC₅₀ = 17.12 ppm). Meanwhile, drying at 80°C for 16 hours received the highest panelist preference in terms of color, aroma, and texture. These findings suggest that durian seed flour has potential as a functional food ingredient and a natural antioxidant source. Optimizing drying conditions adds value to durian seed waste and supports its application in the food industry.
Pengaruh Penambahan Kulit Buah Naga Merah Terhadap Karakteristik Mutu Es Krim Nahdiya Kasim; If'all; Spetriani; Hasmari Noer; Yuanita Indriasari
Jurnal Riset Teknologi Pangan dan Hasil Pertanian (RETIPA) Volume 5 Nomor 2
Publisher : Universitas Katolik Santo Thomas Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54367/retipa.vi.4698

Abstract

Kulit buah naga merah merupakan limbah pertanian yang kaya akan antosianin dan memilikipotensi sebagai pewarna alami serta sumber antioksidan. Penelitian ini bertujuan untukmengkaji pengaruh formulasi perbandingan bubur kulit buah naga merah dan susu full creamterhadap karakteristik mutu es krim. Penelitian menggunakan Rancangan Acak Lengkap (RAL)dengan empat perlakuan yaitu EN1 =12 g kulit buah naga merah + 200 g Susu full cream, EN2=16 g kulit buah naga merah + 184 g Susu full cream, EN3 =20 g kulit buah naga merah + 180g Susu full cream, EN4 =24 g kulit buah naga merah + 176 g Susu full cream. Analisis meliputiuji kadar antosianin, vitamin C, viskositas, overrun, waktu pelelehan, serta uji sensorik terhadapwarna, aroma, rasa, dan tekstur. Hasil penelitian menunjukkan bahwa peningkatan jumlahbubur kulit buah naga merah berpengaruh signifikan terhadap kadar antosianin, vitamin C,viskositas, overrun, dan waktu pelelehan es krim. Perlakuan dengan 24 g bubur kulit buah nagamerah dan 176 g susu full cream menghasilkan karakteristik terbaik dengan kadar antosianin2,75%, vitamin C 8,80%, viskositas 31,45%, overrun 81,39%, dan waktu pelelehan 35,29menit. Hasil uji sensorik menunjukkan bahwa panelis lebih menyukai formulasi dengan 16–20g bubur kulit buah naga merah, yang memberikan keseimbangan warna, rasa, dan tekstur eskrim.
EKSTRAKSI PEWARNA ALAMI KULIT BUAH NAGA MERAH Fathurahmi, Siti; If'all; Spetriani; Ilham
Jurnal Pengolahan Pangan Vol 7 No 2 (2022)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/pangan.v7i2.97

Abstract

Penelitian dilakukan menggunakan desain 3 faktor yakni jenis kemasan, waktu dan suhu penyimpanan. Parameter yang diamati selama penelitian adalah rendemen ekstraksi, total antosianin, dan uji aktivitas antioksidan. Tujuan penelitian ini adalah untuk mengetahui rendemen ekstrak kulit buah naga merah serta kadar antosianin dan antioksidan dari pewarna alami yang terkandung dalam kulit buah naga merah. Sebanyak 50 g kulit buah naga merah dihaluskan menggunakan blender selama 30 detik dengan perbandingan 1:4 (bahan : pelarut). Pelarut yang digunakan yaitu aquades dengan konsentrasi asam sitrat 2%. Bubur kulit buah naga merah dimasukkan kedalam botol gelap dan maserasi selama 2 x 24 jam pada suhu ruang. Hasil maserasi (maserati) disaring dengan kain saring lalu disentrifuge selama 5 menit dengan kecepatan 4000 rpm/menit. Supernatan disaring dengan kertas whatman no. 41. Hasil penelitian menunjukan bahwa rendemen ekstraksi kulit buah naga merah sebesar 45%. Kadar total antosianin terbaik yang terkandung dalam ekstraksi kulit buah naga merah adalah 38,33 mg/100 g yang diperoleh melalui perlakuan kemasan transparan yang disimpan pada suhu refrigerator selama 4 minggu. Sedangkan aktivitas antioksidan menunjukkan bahwa hasil terbaik yaitu 80,13 % yang diperoleh melalui perlakuan penyimpanan menggunakan kemasan gelap selama 4 minggu dalam suhu refrigerator.
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