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All Journal Jurnal Teknologi Dan Industri Pangan Mitra Sains Agroland : Jurnal Ilmu-Ilmu Pertanian AGRISAINS REKAYASA agriTECH AGRARIS: Journal of Agribusiness and Rural Development Research AGROLAND: The Agricultural Sciences Journal Jurnal Pengolahan Pangan Conference on Innovation and Application of Science and Technology (CIASTECH) Samakia: Jurnal Ilmu Perikanan Jurnal Kelautan Nasional Jurnal Ilmiah AgriSains

Asriani Hasanuddin

Department Of Animal Science, Faculty Of Animal Husbandry And Fisheries, Tadulako University

Author-ID : 277930

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Physics Social Sciences Other

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Pengaruh Subsitusi Tepung Buah Mangrove Rhizophora mucronata DAN Tepung Tapioka Terhadap Kadar Tanin Dan Mutu Organoleptik Kerupuk Andi Eni Firdani; Asriani Hasanuddin; Roni Hermawan
Samakia : Jurnal Ilmu Perikanan Vol 13 No 1 (2022): Samakia: Jurnal Ilmu Perikanan
Publisher : Faculty of Science and Technology University Ibrahimy

This study aims to determine the effect of substitution of R. mucronata mangrove fruit flour and tapioca flour on tannin content and organoleptic quality of crackers. This research was conducted using a completely randomized design (CRD) for testing tannin levels, while for organoleptic testing using a randomized block design (RAK), namely the formulation of mangrove flour and tapioca flour consisting of 5 treatments with a ratio of P1 (10: 90%), P2 (20: 80%), P3 (30: 70%), P4 (40: 60%) and P5 (50: 50%). Each treatment was repeated 3 times so that the total number of treatments was obtained 15. The parameters observed were tannins and organoleptic (sensory) tests including color, aroma, texture, and taste using 30 untrained panelists. Tannin levels were tested using the UV-Vis Spectrophotometer method, tanning standards. The results of this study indicate that the use of substitution of mangrove fruit flour R. mucronata and tapioca flour showed a very significant effect on the texture, taste, color and aroma of crackers in each treatment (0.01%) and had a tannin content value in the range of 6.75. -22.71 mg / 100g. In this study, it can be concluded that the substitution of mangrove fruit flour R. mucronata and tapioca flour produced crackers with the best organoleptic quality found in P2 treatment (20: 80% ratio) with a tannin content of 8.05 mg / 100g.

OPTIMALISASI EKSTRAKSI KULIT ARI BIJI KAKAO PADA BERBAGAI KONSENTRASI PELARUT SEBAGAI SUMBER ANTIOKSIDAN Amalia Noviyanty; Asriani Hasanuddin; Abdul Rahim; Gatot Siswo Hutomo
Conference on Innovation and Application of Science and Technology (CIASTECH) CIASTECH 2018 "Inovasi IPTEKS untuk mendukung Pembangunan Berkelanjutan"
Publisher : Universitas Widyagama Malang

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Penelitian ini bertujuan untuk mendapatkan kondisi optimum ekstraksi senyawa antioksidan dari kulit ari biji kakao pada berbagai konsentrasi pelarut etanol. Konsentrasi pelarut yang digunakan terdiri atas 3 level yaitu etanol 75%, etanol 85%, etanol 95%. Data yang diperoleh dianalisis menggunakan Rancangan Acak Lengkap yang diterapkan pada pengamatan rendemen ekstrak kering, total fenolat dan aktivitas antioksidan. Hasil penelitian menunjukkan bahwa pelarut etanol 95% memberikan nilai rendemen ekstrak, total fenolat dan aktivitas antioksidan terbaik yaitu 9,79%; 99,07 ppm dan 49,89 ppm.

Aktivitas Antibakteri Ekstrak Karang Lunak Sinularia Sp. dengan Metode Broth-Dilution Alismi M Salanggon; Sari Aswani; Asriani Hasanuddin; Roni Hermawan; Putut Har Riyadi; Didit Kustantio Dewanto; Wendy Alexander Tanod
Jurnal Kelautan Nasional Vol 15, No 3 (2020): Desember
Publisher : Pusat Riset Kelautan

Karang lunak merupakan bagian dari ekosistem terumbu karang, yang mengandung senyawa bioaktif dan dapat berperan sebagai alat pertahanan diri serta memiliki kemampuan sebagai senyawa antibakteri. Penelitian ini bertujuan untuk menginvestigasi potensi ekstrak karang lunak Sinularia sp. sebagai antibakteri dengan metode broth-dilution. Karang Lunak Sinularia sp. dikoleksi dari perairan Desa Kabonga Besar, Sulawesi Tengah, dan dimaserasi dengan diklorometana : methanol. Ekstrak Sinularia sp. dilakukan pengujian skrining metabolit kimia dan pengujian antibakteri dengan metode broth-diluttion. Hasil skrining ekstrak Sinularia sp. terdeteksi senyawa metabolit flavonoid, saponin, alkaloid dan steroid. Ekstrak Sinularia sp. memberikan pengaruh terhadap total koloni Escherichia coli dan Pseudomonas aeruginosa. Ekstrak Sinularia sp. dapat menghambat pertumbuhan E. coli dengan konsentrasi minimum 1.76 ± 0.10 mg/mL, sedangkan pada P. aeruginosa konsentrasi minimum yang dibutuhkan 1.85 ± 0.14 mg/mL. Konsentrasi bunuh minimum ekstrak Sinularia sp. yang dibutuhkan dalam membunuh E. coli, yaitu 7.06 ± 0.42 mg/mL, sedangkan pada P. aeruginosa, yaitu 7.38 ± 0.54 mg/mL. Penelitian ini disimpulkan bahwa senyawa bioaktif dari metabolit ekstrak karang lunak Sinularia sp. berpotensi sebagai senyawa antibakterial terhadap E. coli dan P. aeruginosa. Oleh karena itu, perlu diinvestigasi lebih lanjut dari identifikasi profil bioaktif karang lunak Sinularia sp.

Leverage Factors Affecting the Sustainability of Seaweed Agro-industry Development in Central Sulawesi, Indonesia Alimudin Laapo; Asriani Hasanuddin; Andi Darmawati Tombolotutu
AGRARIS: Journal of Agribusiness and Rural Development Research Vol 8, No 1: January-June 2022
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/agraris.v8i1.11525

There has been a decline in seaweed prices in Central Sulawesi in the last five years, particularly in the processing and marketing sub-systems. The processing problems have constrained the volume of market demand. In contrast, marketing problems have disturbed the fulfillment of industrial and consumer demand for raw materials, thereby declining economic activity and profit. This research aimed to examine the leverage factors affecting the sustainability of the seaweed agro-industry integrated between sub-systems in Central Sulawesi Province. The collected numerical and non-numerical data were analyzed using the multidimensional scaling approach of the RAP-Seaweed technique. The results revealed that social conflict, labor absorption, the low value-added of the seaweed processing, and the high cost of raw material procurement caused the unsustainable development of the seaweed agro-industry. Therefore, government policies are required to facilitate investment in the seaweed industry, supported by enhancing the quality of transportation infrastructure, the use of local workers, and the security stability of the local area

PROFIL ASAM LEMAK, RASIO ASAM LEMAK JENUH : ASAM LEMAK TIDAK JENUH RANTAI TUNGGAL : ASAM LEMAK TIDAK JENUH RANTAI JAMAK PADA NUGGET AYAM YANG DIFORMULASI DENGAN MINYAK KEDELAI Minarny Gobel; Sukisman A Halid; Sugiarto; Nova Rugayah; Asriani Hasanuddin; Fachry L.
Jurnal Pengolahan Pangan Vol 7 No 1 (2022)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/pangan.v7i1.76

Pengembangan produk pangan dewasa ini diupayakan rendah lemak dan kolesterol, serta memiliki proporsi lemak jenuh dan lemak tidak jenuh seimbang. Dilakukan penelitian pada olahan nugget ayam. Penelitian ini bertujuan untuk mengetahui profil asam lemak, rasio SFA:MUFA:PUFA, omega 3, 6, 9 nugget ayam yang diformulasi dengan minyak kedelai. Prosedur penelitian pembuatan nugget ayam modifikasi menurut Amertaningtyas dkk, (2001) dengan substitusi minyak kedelai. Hasil penelitian menunjukkan subtitusi lemak ayam dengan minyak kedelai sampai 7,5% dapat meningkatkan asam lemak tidak jenuh PUFA dari (PUFA dan MUFA) dan menurunkan kandungan asam lemak jenuh (SFA) . Subtitusi lemak ayam dengan minyak kedelai sampai 7,5%, menunjukan rasio PUFA:MUFA:SFA (36.42% : 41.81% : 21.66 %) yang terbaik karena mendekati yang disarankan oleh FAO.

Nutrient Content of Bioconverted Sludge Palm Oil Using Rizhopus olygosporus as Feed: Kandungan Nutrien Lumpur Sawit Hasil Biokonversi Menggunakan Rhizopus olygosporus dan Potensinya sebagai Bahan Pakan Marwah; Asriani Hasanuddin; Syahrir
Jurnal Ilmiah AgriSains Vol. 22 No. 1 (2021): April
Publisher : Fakultas Peternakan dan Perikanan, Universitas Tadulako, Palu

ABSTRAK Tujuan penelitian ini untuk melihat kandungan nutrien dari lumpur sawit hasil biokonversi menggunakan Rhizopus oligosporus sehingga layak dijadikan sebagai pakan fungsional. Materi yang digunakan yaitu tepung lumpur sawit dan jamur Rhizopus oligosporus. Desain penelitian menggunakan rancangan acak lengkap pola faktorial dengan 24 kombinasi perlakuan dan 3 ulangan. Perlakuan yang dilakukan terdiri dari dua faktor, faktor pertama yaitu 4 konsentrasi yaitu (0%, 5%, 10% dan 15%) dan dua waktu fermentasi yaitu (60 dan 96 jam). Semua perlakuan dilakukan analisis kandungan nutrien yaitu meliputi kandungan bahan kering (BK), protein kasar (PK) dan serat kasar (SK) lumpur sawit fermentasi. Hasil analisis ragam menunjukan bahwa perlakuan memberikan pengaruh sangat nyata (P<0,01) terhadap kandungan BK, PK, SK dan terjadi interaksi antara konsentrasi jamur dan waktu fermentasi terhadap SK. Kandungan bahan kering tertinggi untuk BK diperoleh pada perlakuan W2K15 (83,24%), PK pada W2K15 ( 18,44%), dan SK pada W2K15 (24,00%).

Effect of the Concentration of the Mushrooms Neurospora sp. and Fermentation Time on Dry Material Content, Crude Protein and Crude Fiber of Sludge Palm Oil: Pengaruh Konsentrasi Jamur Neurospora sp. dan Waktu Fermentasi terhadap Kandungan Bahan Kering, Protein Kasar dan Serat Kasar Lumpur Sawit Hasmida; Asriani Hasanuddin; Syahrir; Nur Aidah
Jurnal Ilmiah AgriSains Vol. 22 No. 2 (2021): Agustus
Publisher : Fakultas Peternakan dan Perikanan, Universitas Tadulako, Palu

Tujuan penelitian ini adalah untuk mengetahui pengaruh interaksi level konsentrasi jamur Neurospora sp. dan waktu fermentasi terhadap kandungan bahan kering, protein kasar, dan serat kasar lumpur sawit. Penelitian ini menggunakan rancangan acak lengkap (RAL) pola faktorial 3x3 setiap perlakuan diulang 2 kali. Faktor pertama adalah level konsentrasi jamur (0%, 5%, 10%) dan faktor kedua adalah waktu fermentasi (48, 72, dan 96 jam). Hasil analisis ragam menunjukkan bahwa perlakuan interaksi antara level konsentrasi jamur Neurospora sp. dan waktu fermentasi lumpur sawit, berpengaruh sangat nyata (P<0,01) terhadap kandungan bahan kering dan protein kasar sedangkan pada kandungan serat kasar tidak berpengaruh nyata (P>0,05). Secara mandiri level konsentrasi dan waktu berpengaruh nyata terhadap kandungan bahan kering, protein kasar dan serat kasar. Nilai tertinggi bahan kering diperoleh pada kombinasi waktu 72 jam dan konsentrasi 10% (W2K10% = 66,323%) dan pada protein kasar yaitu waktu 96 jam dan konsentrasi 10% (W3K10% = 21,430%), sedangkan pada serat kasar terjadi penurunan. Penggunaan Neurospora sp. dengan konsentrasi dan waktu fermentasi yang berbeda dapat meningkatan kandungan bahan kering, protein kasar, dan menurunkan kandungan serat kasar lumpur sawit fermentasi.

ANALISIS KINERJA AGROINDUSTRI CRUDE COCONUT OIL (CCO) PADA IKRT “SUMBER REZEKI” DI DESA TINABOGAN KECAMATAN DONDO KABUPATEN TOLITOLI Mulkiah Amal Basri; Asriani Hasanuddin; Lien Damayanti
Agroland: Jurnal Ilmu-ilmu Pertanian Vol 25, No 1 (2018)
Publisher : Universitas Tadulako

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This study is a case study on the performance of crude coconut oil (CCO) agroindustry business run by Tinabogan Village community through a small household industrygroup SumberRezeki which is one of the developments of integrated coconut industry byTolitolidistrict government of Central Sulawesi. This study aimed to analyze the two-year performance of the group "SumberRezeki" in Tinabogan village using financial analysis. The research used profitability ratio and liquidity ratio methods. The profitability ratio usedwas the ratio of gross profit margin (GPM), net profit margin (NPM) ratio, return on investment (ROI), and return on equity (ROE) ratio. The liquidity ratio used wascurrent ratio (CR), quick ratio (QR) and cash ratio (CR). The results of the analysis showed that the overall profitability ratio of the business is efficient indicating that it is in a good performance interpretation. Although there is a decrease in ROI and ROE generated in time series of 2015 and 2016, the ratio of industry is still above the average suggesting that the business performance is good. Similarly, the liquidity ratio is liquid meaning that the business is able to pay its short-term debt on time. Keywords:Agroindustry, liquidity ratio, performance and profitability ratio.

PRODUCTION IMPROVEMENT STRATEGY OF COMMUNITY-BASED SALT IN PALU BAY Rustam Abd. Rauf; Asriani Hasanuddin; Rosedi Rosedi
AGROLAND: The Agricultural Sciences Journal Vol 3, No 1 (2016)
Publisher : Tadulako University

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Palu is one of the main areas that have regional salinity and the management is still using the traditional way. Internal factors of inner salt farmers and external factors affecting the production of folk salt in the city of Palu. This study aims to (1) identify the internal factors that become strengths and weaknesses in increased production of community-based salt at Palu bay; (2) identify external factors that became opportunities and threats in the increased production of community-based salt in Palu Bay; (3) define an alternative strategies for improving folk’s salt production in Palu bay. SWOT analysis results indicate that the appropriate strategy in improving the community-based salt production in Palu bay is in the position of the quadrant I SO strategy (Strength-Opportunities). This strategy is implemented by the program: (1) Maximizing production by utilizing the available resources; (2) Increasing the salt farmer mastery of science that accompanied the adoption of appropriate technological innovation; and (3) Increasing capacity in marketing management and build a broader partnership. The results of the analysis obtained the best strategy QSPM the 2nd program "Improvement of salt farmer mastery of science that accompanied the adoption of technological innovations.

ANTIBACTERIAL AND ANTIOXIDANT ACTIVITIES OF COCOA POD THAT ASSOCIATED IN MALTODEXTRIN IN VARIOUS CONCENTRATION Asriani Hasanuddin; Chairil Anwar; Marhawati Mappatoba; Hafsah Hafsah
AGROLAND: The Agricultural Sciences Journal Vol 5, No 2 (2018)
Publisher : Tadulako University

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Cocoa pod extract ((Theobroma cacao L.) has antioxidant and antimicrobial activity that has the potential as a natural food preservative. However, in its use the cocoa fruit skin extract has a disadvantage because the short shelf time and its application to food are limited, efforts are needed to prevent damage and extend shelf life, one of the efforts that can be done is by encapsulating the extract.This study aims to determine the antibacterial activity and antioxidant encapsulation of cocoa peel extract, this study begins with the extraction of cocoa pods with ethanol solvent by comparing cocoa pods : solvent 1: 4 The skin of cacao cocoa fruit used is yellow harvested cocoa fruit, then chopped and dried to form flour.The sample is extracted by maceration with ethanol solvent Antioxidant test is done by DPPH method, while antibacterial test is carried out by the well diffusion method. This study used a completely randomized design method (CRD) with 5 treatments using a maltodextrin concentration of 20% (M1); 30% (M2); 40% (M3); 50% (M4) and 60% (M5). The results showed that the treatment gave the highest yield in the treatment of 60% maltodextrin concentration (M5), while the highest antioxidant activity was obtained in the treatment of 20% maltodextrin (M1) with IC50 75.98 µg / mL and the treatment with the lowest antioxidant activity was obtained at treatment of 60% maltodextrin concentration (M5) with IC50 value 114.89 µg / mL. While for the antimicrobial activity also obtained with the same results, namely treatment of 20% (M1) obtained a higher inhibition diameter compared to treatment at 30%; 40%; 50% and 60% for all types of bacteria. The inhibition diameter in the treatment of the concentration of maltodextrin 20% (M1) for E. coli bacteria is between 4.12 mm - 10.95 mm, Salmonella sp is 2.85 mm - 8 , 25 mm and for Staphylococcusaureus of 5.15 mm - 13.90 mm and the lowest inhibition diameter was obtained in the treatment of 60% maltodextrin concentration (M5) for E. coli bacteria of between 2.0 mm - 4.79 mm, Salmonella sp of 1.15 mm - 4.35 mm and for Staphylococcusaureusat 2.76 mm - 5.17 mm.This study concluded that the encapsulation of cocoa peel extract using 20% maltodextrin had the highest antioxidant and antimicrobial activity when compared with other treatments namely 30% concentration; 40%; 50% and 60% but for the treatment of 20% and 30% there is no difference. Ethanol extract of cocoa pods can be made in the form of encapsulates which are very likely to be used as natural preservatives.

Co-Authors . Mappiratu Abdul Rahim Abdul Rahim Abdul Rahim ahmad rizal Aidah, Nur Alimudin Laapo Alismi M Salanggon Amalia Noviyanty Andi Darmawati Tombolotutu Andi Eni Firdani Arsal, Arsal Chairil Anwar Dedi Fardiaz Didit Kustantio Dewanto Fachry L. Fadly Y Tantu Fajriani Fajriani Finarti, Finarti Gatot Siswo Hutomo Hafsah Hafsah Hasmida Hasmida, Hasmida If'all, If'all Lien Damayanti Marhawati Mappatoba Marwah Marwah Marwah Max Nuralam Minarny Gobel Mulkiah Amal Basri Nasmia Nova Rugayah Nova Susanti Nur Aidah Putut Har Riyadi Roni Hermawan Roni Hermawan Rosedi Rosedi Rosmiaty Arief Rusdi Rusdi Rustam Abd. Rauf Sari Aswani Sugiarto Sukisman A Halid Syahraeni Kadir Syahrir Syahrir Syahrir Wendy Alexander Tanod

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