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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Keteknikan Pertanian Biology, Medicine, & Natural Product Chemistry Jurnal Penelitian Pertanian Terapan Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Inovasi Pembangunan International Journal of Hydrological and Environmental for Sustainability Jurnal Teknologi Pengolahan Pertanian Jurnal Pengabdian Fakultas Pertanian Universitas Lampung
Esa Ghanim Fadhallah
Department Of Agricultural Product Technology, Faculty Of Agriculture, Universitas Lampung
Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Transportation Other

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Microwave Absorbent Packaging Material from Composites Chitosan-Polyvinyl Alcohol Polymer Bambang - Riyanto; Akhiruddin - Maddu; Esa Ghanim Fadhallah
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17 No 2 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3079.208 KB) | DOI: 10.17844/jphpi.v17i2.8696

Abstract

Microwave absorbent packaging materials currently tend to biomaterial. Chitosan is a dielectric biomaterial with polycationic properties. The aim of this study was to analyze characteristics of microwave absorbing packaging material made from composite chitosan-polyvinyl alcohol (PVA) polymer. The ability of the packaging material to absorb microwave was determined by reflection loss measurement. Formed packaging prototype resembles as a thin transparent yellowish plastic with thickness (0.11-0.22 mm) and the tensile strength (106.33±2.82-143.00±2.59 kPa). SEM analysis showed homogenous structure characterized by interaction between chitosan and PVA. Optimum absorption value was obtained from chitosan concentration of 1%, with average value of reflection loss was (-31.9289±4.0094) dB.Keywords: chitosan, material packaging, microwave, reflection loss
Pengaruh Lama Pengukusan terhadap Mutu Fisik Beras Pratanak pada Beberapa Varietas Gabah Esa Ghanim Fadhallah; Rokhani Hasbullah; Lilik Pujantoro Eko Nugroho
Jurnal Keteknikan Pertanian Vol. 4 No. 2 (2016): JURNAL KETEKNIKAN PERTANIAN
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1459.821 KB) | DOI: 10.19028/jtep.04.2.%p

Abstract

AbstractParboiled rice processing begins with a process of paddy soaking and steaming. These processes are intended to improve physical quality and lower the glycemic index so it fits for diabetic and diet purposes. Objective of this study was to assess the effect of soaking time and temperature on paddy moisture content and effect of steaming time on milling yield and physical quality of parboiled rice in some paddy varieties. The stages of the research was determination of soaking time and temperature, processing of parboiled rice, milling yield analysis, and physical properties analysis. The result showed that paddy soaking at 60oC takes 3 - 5 hours to reach moisture content of 25 – 30%, whereas at 30oC takes more than 7 hours. Steaming of Ciherang paddy for 20 minutes resulted the highest head rice yield (72.52 ± 5.00%). Parboiling condition that recommended was soaking paddy on 60oC for 4 hours and steaming for 20 minutes using Ciherang paddy variety.AbstrakPengolahan beras pratanak diawali dengan proses perendaman dan pengukusan gabah. Proses tersebut dimaksudkan untuk meningkatkan mutu fisik dan menurunkan nilai indeks glikemik dari beras yang dihasilkan sehingga cocok dikonsumsi penderita diabetes dan untuk keperluan diet. Penelitian ini bertujuan mengkaji pengaruh suhu dan waktu perendaman terhadap kadar air gabah dan mengkaji pengaruh lama pengukusan terhadap rendemen giling dan mutu fisik beras pratanak pada beberapa varietas gabah. Tahapan penelitian meliputi penentuan suhu dan waktu perendaman, pembuatan beras pratanak, analisis rendemen giling dan analisis mutu fisik beras pratanak. Hasil penelitian menunjukkan bahwa perendaman pada suhu 60oC membutuhkan waktu 3 - 5 jam untuk mencapai kadar air gabah 25 – 30%, sedangkan pada suhu 30oC membutuhkan waktu lebih dari 7 jam. Pengukusan 20 menit pada gabah varietas Ciherang menghasilkan rendemen beras kepala tertinggi, yaitu 72.52 ± 5.00%. Kondisi proses pratanak yang direkomendasikan adalah perendaman gabah pada suhu 60oC selama 4 jam dan pengukusan selama 20 menit menggunakan gabah varietas Ciherang.
Karakteristik Sensori, Kimia dan Fisik Pempek dari Ikan Tenggiri dan Ikan Kiter pada Berbagai Formulasi Esa Ghanim Fadhallah; Fibra Nurainy; Erdi Suroso
Jurnal Penelitian Pertanian Terapan Vol 21 No 1 (2021)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v21i1.1972

Abstract

Pempek is one of the traditional snack food from Palembang which is made from fish and very popular in Indonesia. The objective of this study was to determine the effect of the combination of barred mackerel fish and pick handle barracuda fish meat on sensory, chemical, and physical properties and to determine the best economic formulation of pempek. This study used the Completely Randomized Design with six-level treatments of a combination of barred mackerel fish and pick handle barracuda fish, respectively, 200 g-0 g (P1), 160 g-40 g (P2), 120 g-80 g (P3), 80 g-120 g (P4), 40 g-160 g (P5), and 0 g-200 g (P6). The characteristics of pempek were observed on the sensory (color, aroma, taste, texture, and overall acceptance), chemical (moisture and protein content), and physical properties (hardness, cohesiveness, springiness). The result showed that the treatment only has a significant effect on the color parameter of sensory properties. The higher amount of use of pick handle barracuda fish significantly reduced the panelist preference on color. The best formulation chosen was the combination of 40 g barred mackerel fish and 160 g pick handle barracuda with an economic total raw material cost of Rp 12.750. This formulation is recommended to produce pempek with the best quality and economic cost.
Studi Literatur: Potensi Onggok Singkong dan Kulit Pisang sebagai Alternatif Elektrolit Baterai Ramah Lingkungan Esa Ghanim Fadhallah; Nurhidayati Nurhidayati; Rizka Hidayati; Hanifah Hanifah; Deva Adrifani Prakasa
Jurnal Teknologi Pengolahan Pertanian Vol 4, No 1 (2022): Jurnal Teknologi Pengolahan Pertanian
Publisher : Universitas Teuku Umar

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

Abstract

Pisang merupakan salah satu komoditas buah yang memiliki kualitas yang unggul di Indonesia, dimana limbah kulitnya belum banyak dimanfaatkan. Onggok singkong sebagai limbah dari industri pengolahan singkong diketahui masih memiliki nilai ekonomi yang rendah dan umumnya dimanfaatkan sebagai pakan ternak. Kedua bahan tersebut diketahui masih mengandung komponen penting, seperti karbohidrat, kalium, klorida, HCN, magnesium, fosfor, klorida, kalsium, dan besi. Kandungan tersebut bila diolah lebih lanjut berpotensi untuk dimanfaatkan sebagai elektrolit baterai. Tujuan studi literatur ini adalah untuk menggali potensi limbah onggok dan kulit singkong sebagai alternatif elektrolit baterai ramah lingkungan. Metode yang digunakan dalam studi literatur ini adalah mencari informasi melalui data sekunder yaitu dari berbagai publikasi hasil penelitian. Hasil studi literatur ini menunjukkan bahwa komponen ionik pada onggok singkong dan kulit pisang sangat berpotensi untuk diolah dan diaplikasikan menjadi elektrolit pada baterai. Inovasi baterai ramah lingkungan ini direalisasikan dengan membuat pasta kulit pisang dan memfermentasi onggok singkong. Pengolahan kulit pisang dan onggok singkong ini diharapkan menjadi alternatif elektrolit pada batu baterai di masa depan yang ramah lingkungan.
A Review of Potency of Cassava Peel Waste and Seaweed Carrageenan as Environmentally Friendly Bioplastic Esa Ghanim Fadhallah; Nana Juwita; Indah Nurul Assa'diyah; Sholeha Tullaila; Shaffa Audya Nurin Putri; Rian Adi Prayoga; Bella Amanda Iswahyudi
International Journal of Hydrological and Environmental for Sustainability Vol 1, No 3 (2022): International Journal of Hydrological and Environmental for Sustainability
Publisher : Foundation of Advanced Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58524/ijhes.v1i3.150

Abstract

Plastic waste continues to increase every year along with the increasing number of industries and population. Accumulated plastic waste has a negative impact and harm the environmental. The initiative of 3R (reduce, reuse, and recycle) has been widely promoted, but it is not optimally implemented. The use of organic materials to substitute the synthetic materials in plastic become alternative to prevent this problem continues in the future. Bioplastics are naturally decomposed by the soil and made from renewable materials. This review aims to explore the potency of cassava peels (Manihot esculenta) and seaweed carrageenan (Eucheuma cottonii) as the bioplastic material. The method used is an effective literature review and in accordance with the topic being discussed. The discussion method is carried out based on research results that have been found by previous researchers, which are then integrated with other researchers to get strong results and conclusions. Cassava peel waste and seaweed carrageenan have the potency to be made into bioplastics because they contain polysaccharide that can form a thin layer films based on gelatinization. The development of cassava peel waste and seaweed carrageenan will becoming the promising materials as substitutions for synthetic plastic, and also could help prevent the negative impact of plastic waste. Furthermore, since the cassava and seaweed are naturally abundant, it will promoting the environmental sustainability.
Chemical, Microbiological and Sensory Characteristics of Wader Fish (Rasbora argyrotaenia) Joruk During Fermentation Dyah Koesoemawardani; Nida Rianda Nabila; Samsul Rizal; Suharyono AS; Esa Ghanim Fadhallah
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 12, No 1 (2023): March 2023
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v12i1.39-57

Abstract

Joruk is a fermented fish product typical from East Ogan Komering Ulu, South Sumatra. This study aims to determine the chemical, microbiological, and sensory properties of the joruk during fermentation, as well as to get the right fermentation time for joruk production. Research was performed by preparing joruk using wader fish. Observations included pH, total lactic acid, water content, and total volatile base (TVB), total molds and yeasts, total microbes, and total lactic acid bacteria (LAB). Furthermore, the best treatment was observed for sensory properties and protein content. Results showed that during fermentation there was a decrease in the pH value, total mold, total microbes, and water content, while the total amount of lactic acid, LAB, and TVB increased. The best treatment was obtained on joruk stored on the 10th day of fermentation with a pH value of 6.33, total lactic acid 9.48%, water content 67.74%, TVB 93.88%, and total LAB, total mold/yeast, and total microbes was respectively 10.46, 7.21, and 12,13 log CFU/g. Sensory properties for raw joruk was brown with 6.2 scale, fishy (6.4), and intact appearance (5.1). Sensory properties for cooked joruk was brown (4.2), fishy (6.7), salty taste (3.1), sour taste (8.4), and incomplete appearance (2.8).Keywords: Characteristic, joruk, wader fish, protein, TVB
FORMULASI MINYAK ATSIRI (ESSENTIAL OIL) CENGKEH (OLEUM SYZYGIUM AROMATICUM) PADA PEMBUATAN EAU DE PARFUME Syafika Itamar; Tanto Pratondo Utomo; Esa Ghanim Fadhallah; Harun Al Raysid
Inovasi Pembangunan : Jurnal Kelitbangan Vol 11 No 02 (2023): Agustus 2023
Publisher : Balitbangda Provinsi Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35450/jip.v11i02.398

Abstract

Eau de parfume (EDP) is a type of perfume or fragrance that has an aromatic concentration of about 15-20% in mL per bottle. Indonesia has the potential of spice plants producing essential oils that can be used as aromatic ingredients for making perfumes, one of which is the clove plant. This study aims to analyze the characteristics of parfum and analyze the cost of production in the best perfume formulation. The study was prepared with a two-factor Complete Randomized Design (RAL) (A-B) with 5 repeats. The treatment in this study is the ratio of clove oil: cocoa scented oil: pine oil: lemongrass oil: coconut scented oil, amounting to (mL) 1:4:1:1:3 (A1B1), 1:4:0,5:0,5:4 (A1B2), 0,8:4:1,1:1,1:1:3 (A2B1), 0,8:4:0,6:0,6:6:4 (A2B2). The parameters observed are hedonic tests of color, aroma, aroma intensity and aroma level as well as the best treatment, namely stain tests, fragrance resistance tests, perfume suitability, and cost of goods produced analysis. The data obtained were analyzed for homogeneity with the Bartlet test, then analyzed for fingerprints (ANARA), and further tests with DMRT. The results showed that the best formulation of Eau de parfume cloves was obtained in the formulation A2B2 ( 4mL coconut : 0.8mL cloves : 4mL cocoa / chocolate : 0.6mL pine : 0.6mL lemongrass). This formulation has specific no stains, with fragrance resistance tests up to 55.57% in the 5th hour, and the suitability of the perfume received by the panelists with a warmwoody scent. The results of the product cost analysis resulted in a selling price of Rp. 50.000 per size of 30 mL.
Chemical Properties of Liquid Broth Extracted from Freshwater and Marine Shrimp Shells Waste Esa Ghanim Fadhallah; Dyah Koesoemawardani; Lathifa Indraningtyas
Biology, Medicine, & Natural Product Chemistry Vol 12, No 2 (2023)
Publisher : Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/biomedich.2023.122.437-440

Abstract

Indonesia's shrimp industry is growing rapidly, but a surge in shrimp waste such as shells and heads shrimps are increasing as well. These waste products contain important components such as protein, minerals, and amino acids. This study aims to determine the chemical properties of liquid broth extracted from freshwater and marine shrimp shells, including ash, protein, fat, monosodium glutamate (MSG), and antioxidant. The liquid broth was extracted by boiling shrimp shells and heads in water with a ratio of 1:2 for 1 hour at 80oC. Results indicate that the type of shrimp used did not affect the broth's ash, fat, protein, MSG, or antioxidant content. Marine and freshwater shrimp liquid broths contain 0.56% and 0.28% ash, 0.10% and 0.50% fat, 2.19% and 1.97% protein, 1.5291% and 1.6274% MSG, and 2263.73 ppm and 2786.2 ppm antioxidant.
Pembuatan Produk Olahan Jeruk sebagai Upaya Peningkatan Perekonomian Petani Jeruk di Desa Wiyono Pesawaran Lampung Susilawati Susilawati; Novita Herdiana; Pramita Sari Anungputri; Esa Ghanim Fadhallah
Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Vol 2, No 1 (2023): Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Vol 2 No 1, Maret 2023
Publisher : Agriculture Faculty, Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jpfp.v2i1.6605

Abstract

Desa Wiyono Kecamatan Gedong Tataan Kabupaten Pesawaran dikenal sebagai salah satu wilayah di provinsi Lampung yang memiliki potensi buah jeruk yang besar dan sebagian besar mata pencaharian warga adalah sebagai petani jeruk. Petani jeruk di Desa Wiyono Kecamatan Gedong Tataan Kabupaten Pesawaran belum mengetahui lebih banyak terkait olahan buah jeruk, sedangkan produk olahan buah jeruk diketahui memiliki nilai jual yang lebih tinggi. Kegiatan ini bertujuan untuk meningkatkan pengetahuan dan keterampilan para petani jeruk di Desa Wiyono Kecamatan Gedong Tataan Kabupaten Pesawaran dalam mengolah buah jeruk menjadi produk olahan yang dapat bermanfaat untuk meningkatkan ekonomi para petani jeruk. Kegiatan pengabdian ini dilakukan melalui tahapan, yaitu evaluasi awal (pre-test), pemberian materi dan demonstrasi mengenai pengolahan jeruk, dan evaluasi akhir (post-test). Khalayak sasaran dalam kegiatan pengabdian ini adalah petani jeruk di Desa Wiyono Kecamatan Gedong Tataan Kabupaten Pesawaran. Hasil kegiatan ini menunjukkan adanya peningkatan pengetahuan secara keseluruhan dari warga mengenai pengolahan jeruk dari awalnya sebesar 11,1% menjadi 100%. Kegiatan ini diharapkan dapat menjadi usaha alternatif bagi petani sebagai tambahan penghasilan untuk meningkatkan perekonomian petani.Kata kunci: ekonomi, jeruk, Lampung, produk olahan, Pesawaran
Pengenalan Oven Surya untuk Pengeringan Gula Semut dalam Rangka Peningkatan Produksi dan Mutu Produk pada KWT Putri Handayani di Kecamatan Gisting Kabupaten Tanggamus Provinsi Lampung Ribut Sugiharto; Novita Herdiana; Pramita Sari Anungputri; Esa Ghanim Fadhallah
Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Vol 2, No 2 (2023): Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Vol 2 No 2, September 2
Publisher : Agriculture Faculty, Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jpfp.v2i2.7634

Abstract

Kondisi cuaca yang tidak stabil menyebabkan hambatan dalam proses produksi gula semut dan menimbulkan ketidakpastian terhadap mutu produk. Oleh karena itu, dilakukan kegiatan pengabdian masyarakat dengan tujuan untuk mengenalkan dan memberikan pelatihan penggunaan alat pengering surya guna meningkatkan produksi dan mutu gula semut. Metode pelaksanaan kegiatan ini melibatkan ceramah, diskusi, dan tanya jawab sebagai sarana pemahaman materi dan diskusi terkait pengembangan produksi gula semut. Selanjutnya, dilakukan praktek penggunaan alat pengering surya. Kegiatan pengabdian ini berlangsung selama 4 bulan. Hasil kegiatan ini menunjukkan bahwa anggota KWT Putri Handayani antusias dan memiliki minat untuk menggunakan oven surya dalam proses pengeringan gula semut, dan setelah mengadopsi metode ini, mereka merasakan peningkatan mutu produk dan percepatan proses pengeringan. Selain itu, anggota KWT Putri Handayani mampu memproduksi oven surya sendiri setelah pelatihan. Rekomendasi untuk masa mendatang adalah melaksanakan program Pengabdian kepada Masyarakat lanjutan yang melibatkan pelatihan peningkatan mutu produk dan kemasan gula semut, evaluasi pasar, dan metode pemasaran, termasuk penjualan online.
Co-Authors Akhiruddin Maddu Bambang - Riyanto Bella Amanda Iswahyudi Deva Adrifani Prakasa Dyah Koesoemawardani Erdi Suroso Fibra Nurainy Hanifah Hanifah Harun Al Raysid Indah Nurul Assa'diyah Lathifa Indraningtyas Lilik Pujantoro Eko Nugroho Nana Juwita Nida Rianda Nabila Novita Herdiana Novita Herdiana Nurhidayati Nurhidayati Pramita Sari Anungputri Pramita Sari Anungputri Rian Adi Prayoga Ribut Sugiharto Rizka Hidayati Rokhani Hasbullah Samsul Rizal Shaffa Audya Nurin Putri Sholeha Tullaila Suharyono AS Susilawati Susilawati Syafika Itamar Tanto Pratondo Utomo