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Articles

KARAKTERISTIK FISIK DAN KIMIA SUSU JAGUNG MANIS PADA BERBAGAI LAMA PEREBUSAN Muhajir, Rahmat; Rahim, Abdul; Hutomo, Gatot Siswo
Agroland: Jurnal Ilmu-ilmu Pertanian Vol 21, No 2 (2014)
Publisher : Universitas Tadulako

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Abstract

The research of the objectives is know of boiling time sweet corn kernels on the physical, chemical and organoleptic properties of corn milk that quality to produce. The research were used a completely randomized design (CRD) with using boiling time sweet corn as a treatment that consisting of four levels, i.e 30, 45, 60 and 75 min. The treatment was repeated three times, so that would be obtained 12 trials. The treatment were effected significantly further tested with real honest test (HSD) at 5%. The results showed that the yields (75.22%) of sweet corn highest at the of 60 min boiling time, the viscosity (983 cp) of highest at the 45 min and the  emulsion stability (16.41%) of the best it was 30 min boiling time. The chemical properties were founded of the best such as water content (78.5%) at 60 min, sugar content (14.4%) at 45 min, protein content (3.36%) at 60 min, fiber content (0.45%) at 75 min and ash content (0.22%) at 60 min. Key Words : Boiling, corn milk, physical and chemical characteristics, sweet corn.
SIFAT FISIKOKIMIA DAN SENSORIS SOHUN INSTAN DARI PATI SAGU Rahim, Abdul; Mappiratu, Mappiratu; Noviyanty, Amalia
Agroland: Jurnal Ilmu-ilmu Pertanian Vol 16, No 2 (2009)
Publisher : Universitas Tadulako

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Abstract

The objectives of the research was to determine a method for making instant sohun from sago starch that has physicochemical and sensory properties of good quality. Optimizing instant sohun process was achieved by applying four different ratios of sago starch : hot water suspension (v/v) (1:0.75; 1:1; 1:1.25; and 1:1.5) and three different levels of cooking time (4, 6, and 8 minutes).             A Completely Randomized design was used for observing the physicochemical properties, water content, cooking rate and cooking loss, while a Randomized Block design for the sensory properties. The research results showed that the sago starch:hot water suspension at a ratio 1: 0,75 (v/v) and           4 minutes cooking time was the best processing condition for making sohun instant from sago starch in which water content was 10.95%, cooking rate was 3.29 minute and cooking loss was 2.13%. While cooking time for 4 minutes resulted in better sensory properties than any other cooking time.
SIFAT FISIKOKIMIA DAN SENSORIS ES KRIM LABU KUNING DENGAN PENAMBAHAN TEPUNG TALAS SEBAGAI PENGENTAL Rahim, Abdul; laude, Syamsudin; Asrawaty, Asrawaty; Akbar, Akbar
Agroland: Jurnal Ilmu-ilmu Pertanian Vol 24, No 2 (2017)
Publisher : Universitas Tadulako

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Abstract

The objective of the research was to determine the physicochemical and sensory properties of taro flour as a thickener. The treatment used was taro flour concentrations at 5, 10, 15, 20 and 25%. The study was conducted using a Completely Randomized design for observing the physicochemical properties including overrun, melting rate, ?-caroten content and protein content;and a Randomized Block design for observing the sensory properties under five treatments with three replicates.  The pumpkin ice cream with addition of taro flour concentration between 10-25% can be used as thickener on ice cream making. The overrun and melting rates of ice cream pumpkin tended to decrease with increasing the taro flour concentrations. Best ?-caroten and protein contentsfound inthe pumpkin ice cream are under the taro flour concentrations at 10-15%. The sensory properties of pumpkin ice cream are liked by panelists. Key words: Ice cream, Pumpkin, Taro flour, Thickener.
SIFAT FISIK, KIMIA DAN AKTIVITAS ANTIOKSIDAN ABON DAGING AYAM DI KOTA PALU Sukisman, Sukisman; Halid, Abdul; Rahim, Abdul
Agroland: Jurnal Ilmu-ilmu Pertanian Vol 25, No 2 (2018)
Publisher : Universitas Tadulako

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Abstract

One product well-known to be liked by people young and old is chicken meat floss, even though its quality is often overlooked by either the producer or consumer.  The aim of this research was to identify physical, chemical and anti-oxidant characteristics of chicken meat floss produced by micro ? small ? medium enterprises (MSME) in Palu city.  The research use a completely randomized design with eight samples utilized and replicated three times, therefore, there were 24 research samples.  Parameter analyzed included water content, protein, fat, ash, total microbes, and anti-oxidant activities.  The research results showed that the chicken meat floss producing and distributing in Palu city had water content ranging from 4.32% ? 12.35%, ash content ranging from 4.20% ? 5.91%, protein content ranging from 29.71% ? 40.72%, fat content ranging from 17.74% ? 21.98%, the number of total microbes ranging from 1.10 ? 8.87 log cfu/g, and anti-oxidant activities as shown by Inhibition Concentration/IC50 ranging from 5126.42 ppm ? 12674.90 ppm and the percentage of inhibition ranging from 20.89% ? 51.16%.  The percentage of free radical inhibition of the chicken floss UMKM in Palu was varied, however, the UMKM with the highest effect of inhibition belong to UMKM 5 as shown by its low IC50 concentration (5126.42 ppm) and highest percentage of microbe inhibition (51.16%).
PENGARUH KONSENTRASI PATI AREN DAN MINYAK SAWIT TERHADAP SIFAT FISIK DAN MEKANIK EDIBLE FILM Rahim, Abdul; Nur Alam, Nur Alam; Haryadi, Haryadi; Santoso, Umar
Agroland: Jurnal Ilmu-ilmu Pertanian Vol 17, No 1 (2010)
Publisher : Universitas Tadulako

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Abstract

The general aims of the research were to develop the utilization of palm sugar starch and to identify the optimal condition for processing edible film. The specific objectives of the research were to determine the palm sugar  starch and palm oil concentrations for processing the edible film from natural palm sugar starch. Processing edible film from natural palm sugar starch was done by making palm sugar starch suspensions  with various treatment concentrations of 1.6%, 2.0%, 2.4%, and 2.8% (w/v).  Whereas the palm oil concentrations were 10%, 20%, and 30% (w/w).  Parameters observed were physical, and mechanical characteristics including thickness, water vapor transmission rate (WVTR), tensile strength, and elongation. All treatments were replicated three times.  Statistical data analysis used Software Statistical Product and Service Solution (SPSS) version 13th with One Way Anova and Univariate Analysis of Variance at 5% significant level in conjunction with Duncan?s method for mean comparisons. The research result showed that the optimum condition of  palm sugar starch concentration for edible processing film was found at 2.8% (w/v) with mechanical and physical characteristics of 0.092 mm thickness, 3.737 g m-2 h-1 WVTR, 23.877 MPa tensile strength, and 1.727% elongation. Whilst the optimum condition for the palm oil concentration was 10% (w/w) with mechanical and physical characteristics of 0.097 mm thickness, 16.623 g m-2 h-1 WVTR, 21.847 MPa tensile strength, and 1.507% elongation.
KARAKTERISTIK FISIKOKIMIA PATI AREN ASETAT Heriawan, I Kadek Agus; Rahim, Abdul; Kadir, Syahraeni
Agroland: Jurnal Ilmu-ilmu Pertanian Vol 23, No 2 (2016)
Publisher : Universitas Tadulako

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Abstract

The purpose of the research was to identify the physicochemical characteristics of acetatedarenga starch produced by way ofan acetylation technique. This study used a completely randomized design (CRD) with treatments consisted of five different time lengths of reaction between the arenga starch and acetic anhydride 5 % i.e. 15, 30, 45, 60 and 75 minutes.  The reaction between the arenga and the acetic anhydride 5% was being maintained at pH 8.0-8.5. The research resultsshowed that theacetatedarenga starch contained 6.69% of water, a viscosity of 376 cp and emulsion stability of 74.00%.  The viscosity of the acetated arenga starch produced is stable suggesting that this substance is suitable to be utilized in food processing. Key Word: Acetated arenga starch, Emulsion, Physicochemical and Viscosity. 
KARAKTERISTIK FISIKOKIMIA DAN MIKROBIOLOGIS KALEDO DAGING SAPI DI KOTA PALU Halid, Sukisman Abdul; Rahim, Abdul
Agroland: Jurnal Ilmu-ilmu Pertanian Vol 26, No 1 (2019)
Publisher : Universitas Tadulako

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Abstract

The objective of the study was to evaluate the physicochemical and microbiological characteristics of kaledo in Palu City. The study used a completely randomized design and samples were taken at eight micro, small and medium enterprises (UMKM). Each sample had three replicates and therefore there were 24 research samples. Parameters analyzed were water content, ash content, protein content, fat content, and total microbial number. The results showed that kaledo in Palu City had its water content ranging from 64.36 - 69.19%, ash content from 1.28?1.99%, protein content from 23.02?24.97%, fat content from 4.27? 6.64% and total microbial number from 1.54?6.79 log cfu/g.
EFEKTIFITAS ANTIBAKTERI EKSTRAK ETANOLIK DAUN CABE RAWIT (Capsicum frutescens L. ) TERHADAP BAKTERI STAPHYLOCOCCUS AUREUS DENGAN METODE DIFUSI: UJI PENDAHULUAN POTENSI TANAMAN OBAT TRADISIONAL SEBAGAI ALTERNATIF PENGOBATAN INFEKSI SALURAN PERNAFASAN Rahim, Abdul; Wahyudin, Indra; Lusyana, Endang; Aprilianti, Elza; Shofa, Zuhaida Naila; Widyaningrum, Naniek; Sari, Nurita Pratama
Prosiding Seminar Nasional Sains Dan Teknologi Fakultas Teknik Vol 1, No 1 (2014): PROSIDING SEMINAR NASIONAL SAINS DAN TEKNOLOGI 5 2014
Publisher : Prosiding Seminar Nasional Sains Dan Teknologi Fakultas Teknik

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Abstract

Infeksi saluran pernafasan (ISP) merupakan salah satu penyakit utama di Indonesia. ISP menjadi penyebab kematian balita tertinggi (22,8%) dan penyebab kematian bayi yang kedua setelah gangguan perinatal. Penyebab infeksi saluran pernafasan adalah terpaparnya mikroorganisme ke dalam sistem pernafasan. Salah satu mikroorganisme utama penyebab ISP adalah bakteri Staphylococcus aureus (S.aureus). Peningkatan jumlah resisten bakteri terhadap antibiotika merupakan suatu permasalahan. Oleh karena itu, perlu dicari alternatif lain, misalnya dengan memanfaatkan tanaman-tanaman obat. Hasil penelitian Yunita (2012) membuktikan adanya senyawa flavonoid pada daun cabe rawit. Beberapa penelitian lain membktikan flavonoid memiliki aktivitas antibakteri. Tujuan penelitian ini adalah mengetahui potensi ekstrak etanolik daun cabe rawit dalam menghambat pertumbuhan bakteri S.aureus secara in vitro. Jenis penelitian adalah penelitian eksperimental with control design. Penentuan uji aktivitas antibakteri dilakukan dengan metode difusi. Hasil penelitian menunjukkan peningkatan zona hambat pertumbuhan bakteri S. aureus seiring dengan peningkatan konsentrasi ekstrak etanolik daun cabe rawit. konsentrasi 10%, 20%, 30%, 40%, 50% dan 60% tidak memiliki aktivitas antibakteri. Kelompok perlakuan 70%, 80%, 90%, 100%  memiliki potensi antibakteri S. aureus. Hasil uji statistik kelompok kontrol positif  (+) dengan kelompok perlakuan 100% memiliki nilai sig 0,005 (p < 0,005), hal ini menunjukkan bahwa tidak terdapat perbedaan yang signifikan antara kelompok tersebut dalam memberikan potensi antibakteri S.aureus. Kesimpulan penelitian kelompok perlakuan 100% memiliki potensi yang sama dengan kelompok perlakuan positif (Amoxicillin) dalam menghambat pertumbuhan bakteri Staphylococcus aureus. Kata kunci: Daun Cabe Rawit (Capsicum frutescens L.), Staphylococcus aureus, Infeksi Saluran Pernafasan
STIMUL OF TRADITION Rahim, Abdul; Wimbrayardi, Wimbrayardi; Putra, Irdhan Epria Darma
SENDRATASIK UNP Vol 5, No 1 (2016): Seri A
Publisher : FBS Universitas Negeri Padang

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Abstract

Sijobang Art formerly acted as an introduction to Kaba ( news ) , stories and information presented in an art show . Media used in the performing arts is sijobang flick lighters in a manner that serves as a regulator of the rhythm . Music is not only an audio work is in production with a musical instrument that is in production . Even though a match can be a medium of entertainment for the people but as the development of the arts basijobang start using media kucapi   ( lute ) . work " Stimul Of Tradition" is born from the color matches and harp sound that is processed into a musical composition and packaged in different ways .
MODIFIKASI PATI SECARA ASETILASI TERHADAP GUGUS FUNGSI ASETIL DAN KRISTANILITAS PATI UBI BANGGAI ASETAT If'all, If'all; Hasanuddin, Asriani; Rahim, Abdul; Kadir, Syahraeni
Rekayasa Vol 12, No 2: Oktober 2019
Publisher : Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (723.364 KB) | DOI: 10.21107/rekayasa.v12i2.5857

Abstract

Penelitian ini bertujuan untuk menentukan karakteristik gugus fungsi asetil dan kristanilitas pati ubi banggai asetat melalui modifikasi pati secara asetilasi dengan waktu reaksi yang berbeda. Penelitian ini menggunakan Rancangan Acak Lengkap dengan perlakuan waktu reaksi (T) yaitu T1 : 30 menit, T2 : 35 menit, T3 : 40 menit, T4 : 45 menit, T5 : 50 menit, T6 : 55 menit. Penelitian ini  dilakukan untuk menentukan karakteristik pengikatan gugus fungsi asetil FTIR dan kristanilitas XRD.   Hasil penelitian menunjukkan bahwa terbentuknya pati ubi banggai asetat ditunjukkan dengan hasil identifikasi FTIR berupa adanya serapan gugus karbonil (C=O) pada bilangan gelombang 1651,07 cm-1, 1645,28 cm-1, 1643,35 cm-1, 1645,28 cm-1, 1651,07 cm-1 dan 1647,21 cm-1 dan munculnya gugus fungsi (C-O) ester dari gugus asetil pada bilangan gelombang 1163,08 cm-1, 1161,15 cm-1, 1159,22 cm-1, 1161,15 cm-1, 1163,08 cm-1 dan 1155,36 cm-1. Hasil analisis kristanilitas difraktogram XRD pati ubi banggai asetat diperoleh pada waktu reaksi 50 menit (16,97%) yang bersifat kristalin.Modification of Starch by Acetylation of the Acetyl Function Group and the Kristanility of Banggai Yam Starch AcetateAbstractThis study aims to determine the characteristics of the acetyl functional groups and the Banggai yam acetate crystallinity by acetylation modification of starch with different reaction times. This study uses a Completely Randomized Design with treatment time of reaction (T) namely T1: 30 minutes, T2: 35 minutes, T3: 40 minutes, T4: 45 minutes, T5: 50 minutes, T6: 55 minutes. This study was conducted to determine the binding characteristics of the acetyl FTIR functional groups and the XRD crystallinity. The results showed that the formation of banggai yam starch with acetate was indicated by the results of FTIR identification in the form of absorption of carbonyl groups (C = O) at wave number 1651.07 cm-1, 1645.28 cm-1, 1643.35 cm-1, 1645, 28 cm-1, 1651.07 cm-1 and 1647.21 cm-1 and the appearance of the functional group (C-O) esters of the acetyl group at wave number 1163.08 cm-1, 1161.15 cm-1, 1159.22 cm-1, 1161.15 cm-1, 1163.08 cm-1 and 1155.36 cm-1. The results of the analysis of the XRD diffractogram crystallinity of starch cassava proud with acetate were obtained at a reaction time of 50 minutes (16.97%) which were crystalline.Keyword : Banggai yam starch, asetylation, FTIR, XRD
Co-Authors ., Margiyono A. Lanyala, Ilham Abd Hamid Abdul Harris ADHI SAPUTRA Adi Sutrisno Adlin " Adriani ., Adriani Agus Siswanto Akbar Akbar, Akbar AKHMAD RIZALI Alimuddin Alimuddin Amadhan Takwir, Amadhan Amalia Noviyanty Andareas Pangkung ANDI KHAERUNI Andri Wahyudin, Dede Anggraeni Dwi Pangesti Apollo Apollo Arifuddin Lamusa Armid Armid, Armid Asnani Asnani Asrawaty, Asrawaty Asriani Hasanuddin Baharuddin Baharuddin Bahril, Bahril BANDUNG SAHARI Burhanuddin Taebe DAMAYANTI BUCHORI Desi Kisbianty, Desi Elza Aprilianti Endang Lusyana Erwin Erwin Farid Farid, Farid Gatot S. Hutomo Gatot Siswo Hutomo Halid, Abdul Halid, Sukisman Abdul Halid, Sukisman Abdul Handam Handam, Handam Handayani, Fitri Fitri Hangestiningsih, Endang Haryadi haryadi Heriawan, I Kadek Agus Herlianti, Herlianti Hidayatullah, Arief Ibrahim Ibrahim If'all, If'all Ifall, Ifall Ifall, Ifall Imam Santoso Indra Wahyudin Irdhan Epria Darma Putra Ismail Jabir, Jabir Jaelan Usman, Jaelan Jasmir, Jasmir Juadli, Minal Jusman Jusman Khairuddin Khairuddin Kurniabudi, Kurniabudi Kurniabudi, Kurniabudi laude, Syamsudin Lilik Budi Prasetyo Mappiratu Mappiratu Marfi, Wa Ode Ernawati MS, Muhammad Zahari Muh. Akbar Bahar, Muh. Akbar Muhajir, Rahmat Muhazzaf, Arham Mulyadi Mulyadi Munir, Muh. Misbahul Musta, Rustam Naniek Widyaningrum Ni Made Suaniti Nur Alam Nur Alam Nur Alam Nurita Pratama Sari Nurizka, Rian Nurlina Nurlina Partayasa, I nyoman Ponirin Ponirin, Ponirin Pratiwi, Yuliani Rahim, Ahmad Ranuwirawan Rahim, Muhammad Aman Hijrah Akbar Rahim, Muhammad Ibnu Fajar Rahim, Sitti Arkanul Pascahyati Retno Astuti Reza Setiawan Sudirman, Reza Setiawan Risna Risna, Risna Rizal Rizal Rostiati Dg Rahmatu Rostiati Rahmatu Rostiati Rostiati, Rostiati Rusmanto, Eko saibi, Rahman Sakka Samudin Sentat, Triswanto SETIAWATI, AYU Shahabuddin Shahabuddin Siagian, Naomi Uli Arta Sinaini, La Sri Ayu, Sri Sucipto Sucipto Sukisman Sukisman, Sukisman Syahraeni Kadir Syair . Syamsuddin Laude Syech, Saiyid TARYATMAN TARYATMAN Umar Santoso Usman Made Usmar Usmar, Usmar Wasmun, Herwanto Wimbrayardi Wimbrayardi Wisma Nugraha Christianto Wiwik Susanah Rita Yati, Nur Azmi Yati, Nur Azmi Yuniarti L. Imran yunita, Haerina Zuhaida Naila Shofa