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All Journal Jurnal Riset Industri Hasil Hutan Pro Food Journal of Applied Food Technology Tropical Wetland Journal ZIRAA'AH MAJALAH ILMIAH PERTANIAN JOURNAL OF WETLANDS ENVIRONMENTAL MANAGEMENT
Hisyam Musthafa Al Hakim
Agroindustrial Technology Department, Faculty Of Agriculture, Lambung Mangkurat University, Banjarbaru, Indonesia
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Earth & Planetary Sciences Education Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Other

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Performance comparison of liquid smokes from galam wood, rubber wood, and oil palm frond as latex coagulants on the quality aspects of the rubber cup lump Nugroho, Ph.D., Agung; Majid, Iqbal Maulana; Al Hakim, Hisyam Musthafa
Jurnal Riset Industri Hasil Hutan Vol 11, No 1 (2019)
Publisher : Kementerian Perindustrian

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (245.843 KB) | DOI: 10.24111/jrihh.v11i1.4619

Abstract

The quality of rubber cup lump is ditermined by several factors, one of them is the latex coagulant. The type of latex coagulant also affects the coagulating time. Liquid smoke is one of the most recommended latex coagulants due its save and effective operation. Deorub, the most popular liquid smoke, is made from shell of oil palm kernel. There are still many alternatives of liquid smoke materials that may have lower economic values. This study was aimed to evaluate and compare the performance of three liquid smokes produced from three alternative materials namely galam wood, rubber wood, and oil palm frond as latex coagulants. This study was performed using groups random design with two factors, namely type of coagulants and the concentrations (10% and 5%). Evalution was performed on the speed of coagulating time and also the quality of rubber cup lumps resulted by the tested coagulants, such as water content, rubber dry weight, ash content, and also the value of sensory quality (smell, color, texture, and the bubble). Liquid smoke resulted from oil palm fronds showed the best performance due to it’s lowest pH value (2.5) and the shorthest coagulating time (40 min) at concentration of 10%, which produced rubber lumps with rubber dry weight of 99.86% and ash content of 0.83%. Meanwhile, the highest yield of liquid smoke was resulted from galam wood (10%) with coagulating time of 72 minutes.
PENGARUH JENIS DAN KONSENTRASI PENSTABIL PADA PEMBUATAN MINUMAN PROBIOTIK KACANG NAGARA (Vigna unguiculata ssp. Cylindrica): Effect of Type and Stabilizer Concentration on the Manufacture of Probiotik Drinks from Nagara Beans (Vigna unguiculata ssp. Cylindrica) Ova Deana Sutrisno; Lya Agustina; Hisyam Musthafa Al Hakim
Pro Food Vol. 5 No. 2 (2019): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (212.502 KB) | DOI: 10.29303/profood.v5i2.113

Abstract

ABSTRACT The beans used in this study were cowpea varieties with the Latin name (Vigna unguiculata ssp. Cylindrica) that are widely known as a protein source where 100 grams of nagara beans contains 22.9 grams of protein. This study aimed to determine the effect of the type and stabilizer concentrations on the quality of probiotic drinks of nagara beans. The types of stabilizers used in this study were Carboxy Methyl Celulose (CMC) and Xanthan gum. This research was carried out using Randomized Block Design (RBD), which consisted of two factors, namely factor I Stabilizing concentrations: 0.5%, 0.75% and 1% stabilizing factor II: CMC and xanthan gum with 3 replications , so that there were 18 times the experimental unit. Based on the SNI (2981: 2009), the best probotic drink was obtained in 1% CMC treatment with physical quality including liquid-viscous appearance, normal/distinctive smell, sour/distinctive taste, homogeneous consistency and gray color. As well as protein content of 1.7%, ash 0.1%, total lactic acid 0.7%, acidity level (pH) is 3.6 and total LAB 2.3 x 1011 CFU/ml. Keywords: Nagara beans, Carboxy methyl celulose, xanthan gum, probiotic drinks ABSTRAK Kacang yang digunakan pada penelitian ini merupakan kacang tunggak varietas nagara dengan nama latin (Vigna unguiculata ssp. Cylindrica). Kacang-kacangan banyak dikenal sebagai sumber protein dimana per 100 gram kacang nagara mengandung protein 22,9 gram. Penelitian ini bertujuan untuk mengetahui pengaruh jenis dan konsentrasi penstabil terhadap mutu minuman probiotik kacang nagara. Jenis penstabil yang digunakan pada penelitian ini yaitu Carboxy Methyl celulose (CMC) dan Xanthan gum. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Kelompok (RAK), yang terdiri dari dua faktor, yaitu faktor I Konsentrasi penstabil : 0,5%, 0,75% dan 1% dan faktor II jenis penstabil : CMC dan xanthan gum dengan 3 kali ulangan, sehingga didapat 18 kali satuan percobaan. Penelitian ini menghasilkan hasil terbaik yang mengacu pada SNI (2981:2009) tentang minuman probiotik yaitu pada perlakuan CMC 1% dengan mutu fisik meliputi penampakan cair-kental, bau Normal/khas, rasa asam/khas, konsistensi homogen dan warna abu-abu. Mutu kimia kadar protein 1,7%, kadar abu 0,1%, total asam laktat 0,7%, derajat keasaman (pH) 3,6 dan total BAL 2,3 x 1011 CFU/ml. Kata Kunci: Kacang Nagara, carboxy methyl celulose, xanthan gum, minuman probiotik.
Consumer Preference Level on Cinnamomum burmanii Tea with Analytic Hierarchy Process Method Yulia Citra; Susi Susi; Hisyam Musthafa Al Hakim
TROPICAL WETLAND JOURNAL Vol 4 No 1 (2018): Tropical Wetland Journal
Publisher : Postgraduate Program - Lambung Mangkurat University (ULM Press Academic)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/twj.v4i1.57

Abstract

Cinnamon is one of the popular ingredients used as food additives or nonfood. Cinnamon has smells fragrant and sweet taste, it can be used as additional ingredient for tea bag production. Tea with additional cinnamon is one of product innovation of tea bag for increase functional value of tea. The purpose of this research is to know consumer preferences level of cinnamon tea based on internal attribute (colour, taste, and scent) and external attribute (packaging design, packaging material, information label, size and content of packaging) using Analytic Hierarchy Process (AHP) method. The result of consumer preferences of cinnamon tea based on Analitic Hierarchy Process (AHP) method as primary alternative for internal attribute based on color, taste, and smell is 2:1 formulation of ratio tea powder and cinnamon powder. The primary alternative of external attribute based on design, material, information label, size of packaging is prototype C (carton packaging).
Life Cycle Assessment Pada Pembibitan Kelapa Sawit Untuk Menghitung Emisi Gas Rumah Kaca Hisyam Musthafa Al Hakim; Wahyu Supartono; Agustinus Suryandono
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 39, No 2 (2014)
Publisher : Pusat Publikasi Jurnal Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v39i2.58

Abstract

Palm oil plantations in Indonesia is growing every year due to increased consumption of vegetable oil in line with the increase in the population of the world that are used as food , cosmetics , renewable sources , etc. Challenges in the development of palm oil plantations are problems and negative issues;  land conflicts, damage to biodiversity, and environmental damage issues. Environmental damage caused by palm oil plantations became the object of attack developed countries and Non Governmental Organization (NGO), with the pretext to cause an increase in Greenhouse Gas (GHG) emissions that cause global warming. This research aimed to determine the Greenhouse Gas (GHG) emissions in palm oil seedling production. Methods carried out were studying the environmental aspects of a product by Life Cycle Assessment (LCA) in which all environmental aspects were analyzed and evaluated throughout its life cycle. Steps in LCA were goal and scope definition, life cycle inventory, life cycle impact assessment, and life cycle interpretation. The result showed that in the palm oil seedling sources of Greenhouse Gas (GHG)  emissions derived from the use of diesel fuel, NPK fertilizer, pesticides, and fungicides. Total emissions of Greenhouse Gases (GHG) is 0.50685 kg CO2 eq / seed. Diesel fuel became the biggest emissions is 0,332 kg CO2 eq / seed or 65.5 % and emissions from the use of NPK fertilizers is 0.1703 kg CO2 eq / seed or 33.6 % of total Greenhouse Gas ( GHG ) emissions in palm oil seedling.
Life Cycle Assessment of Sago Palm, Oil Palm, and Paddy Cultivated on Peat Land Saptarining Wulan; Haryoto Kusnoputranto; Jatna Supriatna; H.M.H. Bintoro Djoefrie; Hisyam Musthafa Al Hakim
Journal of Wetlands Environmental Management Vol 3, No 1 (2015): January-June
Publisher : Center for Journal Management and Publication

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (432.634 KB) | DOI: 10.20527/jwem.v3i1.4

Abstract

The continuously increasing population growth more than food agriculture growth on the existing land, has been encouraging to this research. The land use competition for agriculture and housing purposes have caused the land use change from forest to agriculture and housing. Within forested landscapes food production, commodity agriculture, biodiversity, resource extraction and other land uses are also competing for space. The forest land use change (deforestation) is one of the climate change causes. The impact of climate change among others is the uncertain climate, such as the long drought period, flood, and the extreme temperature that cause decreasing in agriculture production. Therefore, at present, many people use the marginal land, such as peat land for agriculture cultivation to increase the food agriculture production and to achieve the domestic and export demand. Indonesia has a huge peat land and the fourth biggest in the world after Rusia, Canada, and America. The focus of this study is comparing the life cycle assessment of three agriculture commodities: sago palm, oil palm, and paddy cultivated on peat land. The purpose of this research is to contribute a recommendation of the most sustainable commodity from the aspect carbon dioxide (CO2) emission among three food agriculture commodities include oil palm and paddy that currently as excellent commodities, and sago palm, the neglected indigenous plant, which are cultivated on peat land. The method applied for this research to analyze the environmental aspect using life cycle assessment (LCA) started from seedling, plantation, harvesting, transportation, and production process. The analysis result reveals that sago palm is the most environmental friendly. The lowest CO2 emission (ton/ha/year) is sago palm (214.75 ± 23.49 kg CO2 eq), then paddy (322.03 ± 7.57 kg CO2 eq) and the highest CO2 emission (ton/ha/year) is oil palm (406.88 ± 97.09 kg CO2 eq).
Comparison of NaCl Levels in Seasoning Powder Formulation of Nagara Bean Flour (Vigna unguiculata Ssp. cylindrica) and Oyster Mushroom Using the Mohr Method by Direct Titration and Ash Mineral Titration Susi - Susi; Hisyam Musthafa Al Hakim
Journal of Applied Food Technology Vol 9, No 2 (2022)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.12547

Abstract

The use of excessive salt in the food product poses a potential health problem. For this reason, efforts should be made to reduce salt consumption. One of food products containing a significant amount of salt is flavor enhancer. The method of measuring salt content is crucial in seasoning powder to provide a good description of the salt content. Salt content measurement in foodstuffs was analyzed by the Mohr method that can be carried out by direct titration or by kiln to obtain mineral ash. The direct titration method will give faster results than the mineral ash titration. This research aims to obtain a comparison of salt content through direct titration and mineral ash titration, the deviation, and correlation between two methods. The results of the NaCl measurement content with the direct and the ash mineral titration method were significantly different, the correlation regression of the direct titration followed the equation Y = 15.368 + 1.021X. The direct titration showed higher measurement results than the ash mineral titration method. Mohr's method by ash titration is more precise and reliable for measuring NaCl in seasoning powder but requires a longer time.
Co-Authors Agung Nugroho Agustina, Lya Agustinus Suryandono H.M.H. Bintoro Djoefrie Haryoto Kusnoputranto Jatna Supriatna Majid, Iqbal Maulana Ova Deana Sutrisno Saptarining Wulan Susi Susi Wahyu Supartono Yulia Citra