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All Journal JURNAL GALUNG TROPIKA Jurnal Pengabdian Pada Masyarakat INTEK: Jurnal Penelitian
Nur Fitriani Usdyana Attahmid
Politeknik Pertanian Negeri Pangkep
Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Education Engineering Other

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KARAKTERISASI ANTOSIANIN KUBIS MERAH SEBAGAI INDIKATOR PADA KEMASAN CERDAS Muhammad Yusuf; Sri Indriati; Nur Fitriani Usdyana Attahmid
JURNAL GALUNG TROPIKA Vol 7 No 1 (2018)
Publisher : Fapetrik-UMPAR

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (328.777 KB) | DOI: 10.31850/jgt.v7i1.298

Abstract

KARAKTERISASI TELUR IKAN TERBANG (TOBIKO) SUMBER POLYUNSATURATED FATTY ACIDS SEBAGAI PANGAN FUNGSIONAL Muhammad Yusuf; Nur Fitriani Usdyana Attahmid; Rahmawati Saleh; P Pabbenteng
JURNAL GALUNG TROPIKA Vol 8 No 3 (2019)
Publisher : Fapetrik-UMPAR

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (311.836 KB) | DOI: 10.31850/jgt.v8i3.419

Abstract

Fish protein concentrates a resulting product by removes fat and water, in high protein concentrations. Mostly this product is applied to food that gets tall carbohydrates. Making fish protein concentrate is to constitute development innovation forms easy protein to be applied to food product gets low protein. The use of by-products, for example, fish eggs as a source of protein for functional food has not been widely carried out. An understanding of the chemical characteristics of flying fish eggs is very important. Previous research on fish eggs has become the basis for researching the chemical characteristics of flying fish eggs. Information about the levels of fatty acids, amino acids, total carotenoids, and ?-tocopherols of flying fish eggs has not been done. This research was expected to help the utilization of these commodities optimally. The purpose of this study was to determine the levels of fatty acids, amino acids, total carotenoids, and ?-tocopherol eggs of flying fish. This study was divided into 2 phases. The first step was a characterization of flying fish eggs using proximate analysis, tocopherol analysis, amino acid, and fatty acid analysis. The second step was followed by making flying fish protein concentrate followed by organoleptic testing, proximate analysis and degree of white flour concentrate. The best results in the extraction solvent with isopropyl alcohol (IPA) for 3 hours and belongs to type b for concentrated protein egg fish. KPTI is generated has the ability absorption of water, oil, emulsion and capacity density of kamba is good for additional materials, substitution and binder material for application-based products for the food high-protein food. KPTI has the amino acids essential and non-essential was very beneficial to the body.
GC-MS and Antioxidant Capacity Analysis in Propanol Extract of Carthamus Tinctorious L Sri Indriati; Muhammad Yusuf; Riskayanti Riskayanti; Nur Amaliah; Mahyati Latief; Rahmiah Sjafruddin; Nur Fitriani Usdyana Attahmid
INTEK: Jurnal Penelitian Vol 8, No 1 (2021): April 2021
Publisher : Politeknik Negeri Ujung Pandang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31963/intek.v8i1.2801

Abstract

Safflower, were extracted using propanol solvent at different time intervals: 10, 20, and 30 min at a constant temperature of 40°C. The extracts were analyzed by GC/MS technique. The major compounds identified were tetrapentacontane, tetracontane, triacontanol, gamma sitosterol, myristic acid, linoleic acid, stearic acid, palmitic acid, oleic acid, and lauric acid. However, some levels of palmidrol, beta-amyrin, cubenol, and tocopherol were also found in safflower extracts. Most of the volatile compounds were detected between 10–30 min time of extraction. The 30 min time of extraction also showed the maximum content of polyphenols and antioxidants in safflower extracts. Thus, 30 min was suggested as the most suitable time for maximum extraction of bioactive volatiles, antioxidants, and polyphenols from Safflower using propanol solvent.
Penerapan Teknologi Tepat Guna dan Diversifikasi Pangan pada UKM Olahan Ikan Bandeng di Desa Bulu Cindea Kecamatan Bungoro, Pangkep Nur Fitriani Usdyana Attahmid; Rahmawati Saleh; Muhammad Yusuf
Jurnal Pengabdian Pada Masyarakat Vol 4 No 4 (2019)
Publisher : Universitas Mathla'ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (942.656 KB) | DOI: 10.30653/002.201944.237

Abstract

APPLYING APPROPRIATE TECHNOLOGY AND FOOD DIVERSIFICATION IN SMALL AND MEDIUM ENTERPRISES OF MILKFISH PROCESSING IN BULU CINDEA VILLAGE, BUNGORO DISTRICT, PANGKEP. Village of Bulu Cindea Bungoro District is a village located in Pangkep Regency. The village has the potential in developing milk fish based processed food products. The abundance of milkfish products in this area has a positive impact on the Small and Medium Enterprises in the milk processing industry. Milkfish is very popular with the community because it has a low price and has a specific taste. Every 100 grams of fresh milkfish contains: 129 kcal energy, 76.85% water content, 20.38 gram fat content, 20.38 mg protein content, 150 mg phosphorus content, 2 mg iron, vitamin A l50 SI, vitamin B1 : 0.05 mg, and also contains Omega-3 of 14.2%. Milkfish has weaknesses, namely the presence of many thorn bones scattered throughout the meat section and the diversification of processed products is still simple with low product quality, packaging that is not hygenic, packaging identity that includes labeling and nutritional chemical composition has not been met and inadequate business licensing. Empowerment of Micro, Small and Medium Enterprises is the key to the development of small industries in Pangkep Regency, both in terms of quality and quantity, as well as its supporting factors. Through the Community Partnership Program activities, a number of activities to develop fresh milkfish processing business without thorns and shredded fish to Small and Medium Enterprises who are partners are UKM Alifa Mandiri, which is one of the platforms to empower food processing industry players. This activity is very important considering the diversification of processed milkfish processing technology without thorns and shredded fish is still done conventionally so that it requires appropriate technology and diversification of appropriate processing.
Co-Authors Mahyati Latief Muhammad Yusuf Nur Amaliah Pabbenteng, Pabbenteng Rahmawati Saleh Rahmiah Sjafruddin Riskayanti Riskayanti Sri Indriati