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All Journal Jurnal Teknologi Industri Pertanian Jurnal Dinamika Pengabdian (JDP) Indonesian Food Science and TechnologyJournal Jurnal Agritechno Canrea Journal: Food Technology, Nutritions, and Culinary Journal International Journal of Agriculture System Perbal: Jurnal Pertanian Berkelanjutan
Dirpan, Andi
Department Of Agricultural Technology, Faculty Of Agriculture, Hasanuddin University
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Engineering Environmental Science Industrial & Manufacturing Engineering

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PENGARUH KONSENTRASI SUBSTRAT PADA PEMBUATAN MALTODEKSTRIN DARI SUBSTRAT PATI SAGU: (Effect Of Substrate Concentration Variation In Maltodextrin Production From Sago Starch) Amran Laga; Andi Dirpan; Aisyah Amini Anshari
jurnal1 VOLUME 1 ISSUE 1, JUNI 2018
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v1i1.19

Abstract

The aims of this research were to examine the effect of the optimal sago substrate concentration to produce maltodextrin. This research consists of two factors. First factor was sago concentration that consists of 4 levels (20%, 25%, 30% and 35%) and the second was time of liquefaction that consisting of 7 levels (0 minutes, 20 minutes, 40 minutes, 60 minutes, 80 minutes, 100 minutes, and 120 minutes). Parameters of observation were reducing sugar levels, total solid, the values equivalent dextrose, residual starch and viscosity. Data were analyzed using a completely randomized design if treatment had real effect on parameter then continued with Duncan test. The result of the research was the best concentration in maltodextrin hydrolysis was in concentration of 35% in terms of reducing sugar levels, total solids, equivalent dextrose and viscosity with each value 138.69 g / L, 39.41%, 35.37% and 5021.43 cP. While the he best reaction time liquefaction of maltodextrin at 120 minutes with reducing sugar levels, total solid, the values dextrose equivalent and viscosity with each value of 158.25 g / L, 41.28%, 38.35% and 1701.42 Cp
PENGARUH PEMANASAN BERULANG (TYNDALISASI) SAUS SPAGHETTI IKAN TUNA TERHADAP DAYA TERIMA DAN PENDUGAAN UMUR SIMPAN DENGAN METODE AKSELERASI MODEL PERSAMAAN ARRHENIUS: (Influence of The Recurrent Heating (Tyndalization) Spaghetti Sauce of Tuna on The Acceptance and Estimation of Shelf Life with Acceleration Method of Arrhenius Equation Model) Maryati Bilang; Andi Dirpan; Nur Sakinah
jurnal1 VOLUME 1 ISSUE 2, DESEMBER 2018
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v1i2.95

Abstract

Spaghetti sauce of tuna is a processed product of tomato (Lycopersicum esculentum) with the addition of tuna and added some seasoning. It has a typical taste and as a complement to eat spaghetti. This research was divided into two stages, the preliminary research stage aimed to find out the best treatment of tuna spaghetti sauce which was treated with recurrent heating 1 to 3 times of heating wherein interval 24 hours for each time of heating, with the criteria was organoleptic test results (color, flavor, and flavour) and total microbes. From the preliminary research results obtained the best spaghetti sauce treatment has A2 treatment with 2 times heating. The main research in this study aimed to determine the shelf life of the best sample by using the Arrhenius model acceleration method. The product has stored in 3 different temperatures at 31oC, 38oC and 45oC. Analyzes and parameters used were pH measurement, total microbes, total titrated acids, color and organoleptic brightness levels that include aroma and taste. The result of microbial analysis was TPC as the key parameter, the shelf life of tuna spaghetti sauce was 78 days or 2.6 months while from physical analysis (organoleptic) that has the flavor as the key parameter, the age of tuna spaghetti sauce was 267 days or 8.9 months.
POTENSI REMPAH-REMPAH TRADISIONAL SEBAGAI SUMBER ANTIOKSIDAN ALAMI UNTUK BAHAN BAKU PANGAN FUNGSIONAL): (The Potential of Traditional Spices as a Source of Natural Antioxidants for Functional Food Raw Materials) Andi Widya Helmalia; Putrid Putrid; Andi Dirpan
jurnal1 VOLUME 2 ISSUE 1, JUNI 2019
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v2i1.113

Abstract

Along with the development of an increasingly advanced era, people increasingly consume fast food or junk food. This is what causes the emergence of degenerative diseases based on lifestyle. So that comes the functional food concept. Functional food is food or drink that has physiological functions on the body. For example, consuming antioxidants to counteract free radicals that occur in the body. This source of natural antioxidants can come from various types of plants such as fruits, vegetables, spices, tea, or enzymes and proteins. As we have seen, Indonesia is a country rich in spices. This spice can be used as a source of natural antioxidants that have many benefits for the body. The types of spices in Indonesia are ginger, turmeric, cinnamon, secang, and andaliman. Ginger contains antioxidant compounds, namely methyl ester, 9-octadeconic and nortraselogenin. The study of turmeric and acid powder extracts had a comparison of 55% turmeric extract and 45% acid leaf extract resulting in a value of 4.844%. Cinnamon can be an antioxidant source because it contains many compounds such as eugenol, safrole, cinnamaldehyde, tannin, and calcium oxalate. The active components contained in the cage are flavonoids. Andaliman fruit has the potential as an antioxidant and a-glucosidase inhibitor.
The potential combination of smart and active packaging in one packaging system in improving and maintaining the quality of fish Dewi Sisilia Yolanda; Andi Dirpan; Andi Nur Faidah Rahman; Muspirah Djalal; Serli Hatul Hidayat
jurnal1 VOLUME 3 ISSUE 2, DECEMBER 2020
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v3i2.357

Abstract

Fresh food with a long shelf life with little or no preservatives is being a hot issue. In response to the issue, various forms of packaging technology innovation were created, such as smart packaging and active packaging. The packaging innovation in this study was designed to provide quality assurance of packaged food to consumers, especially for Tuna fillets. The purpose of this study was to determine the color change profile of smart indicator labels, to determine the effectiveness of active paper (addition of garlic extract 0%, 5%, 10%, and 15%) when applied to Tuna fillets stored at room temperature (28 ± 2oC), and to find out the level of correlation between smart indicator labels and active paper against various parameters of Tuna fillet rot test like total volatile base nitrogen (TVBN), total bacteria (TPC), and pH. All these parameters were tested at room temperature every 2 hours until 12 hours with two replications. The results obtained showed that the smart label indicator changed color from dark red to yellow when the fillet was decomposed. Active paper with the addition of garlic extract concentration of 15% had the best effectiveness in minimizing the occurrence of any deterioration in the Tuna fillets during storage, which was then followed by a concentration of 10%, 5%, and 0%. The level of correlation between the value of the smart indicator color analysis and the effectiveness of the active paper on various fish rot test parameters showed a positive correlation which showed the same tendency pattern in the detection rate of the decomposition of Tuna fillet.
PERUBAHAN WARNA DAN ORGANOLEPTIK BUAH MANGGA GOLEK (Mangifera indica L.) PADA METODE PENYIMPANAN ZERO ENERGY COOL CHAMBER (ZECC) DENGAN KOMBINASI PENGEMASAN Andi Dirpan; Andi Nurfaidah Rahman; Muhammad Tahir Sapsal; Mulyati M. Tahir; Singgang Dewitara
Jurnal Agritechno Jurnal Agritechno, Vol. 14, Number 2, Oktober 2021
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/at.v14i2.474

Abstract

The increase in the amount of mango fruit production is due to their high nutritional content affordable, and relatively easy to find. However, like other horticultural crops, Mango can be easily bruised or damaged. The fruit damage can be caused by improper post-harvest handling, causing mango quality and has a short shelf life. The study aimed to determine the shelf life and quality of mango Golek stored in Zero Energy Cool Chamber (ZECC) using LDPE packaging and LDPE packaging with additional perforations. The first stage was observing the physical quality of the fruit and then post-harvest treatment such as washing, packaging and storing mangoes at ZECC temperature (±26°C). The second stage was the mango quality test after storage. Tests in the form of skin color and organoleptic. The results obtained in this study were mangoes packed with LDPE and LDPE with perforations. Mango packaged in LDPE packaging were able to retain L* color, b* color, organoleptic color, aroma, texture and taste. Mangoes packed with perforated LDPE packaging can retail, L * color, b * color, organoleptic color, aroma, texture and taste
Quality and Storability of Mango During Zero Energy Cool Chamber (ZECC) Andi Dirpan; Muhammad Tahir Sapsal; Adiansyah Syarifuddin; Mulyati M Tahir; Kamilia Nur Yaumil Ali; Abdul Kadir Muhammad
International Journal of Agriculture System VOLUME 6 ISSUE 2, DECEMBER 2018
Publisher : Hasanuddin University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (794.74 KB) | DOI: 10.20956/ijas.v6i2.1504

Abstract

Many researchhavefound thatthe use of zero energy coolchamber (ZECC) extend the shelf life of stored fruits and vegetables. There is a lack of study conducted in Indonesia about the use of ZECC to keep mangos after harvesting though. The present study, therefore, was aimed to understand the quality and storability of stored mangos in ZECC. Three different storage containers, a ZECC, ambient, and refrigerator with different average RH and temperature, were used to place selected ripe mangos (Mangifera indica L) that were manually harvested from farmers’ field nearby. The ZECC was set up at the residential complex for lecturer of Hasanuddin University as the experiment site. Results showed that mangos inside ZECC were acceptable until eleven days of storage after considering both quality and sensory evaluation. The result suggests that ZECC can maintain mango’s quality and extend its shelf life, which reveals that ZECC seems promisingfor commercial application
Traditional Indonesian food: A bibliometric review from 2013-2022 Muspirah Djalal; Jamyang Tashi Wangdi; Andi Dirpan; Februadi Bastian; Rindam Latief; Andi Fadiah Ainani; Dewi Sisilia Yolanda
jurnal1 VOLUME 5 ISSUE 2, DECEMBER 2022
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v5i2.736

Abstract

Traditional food is a heritage of a country and therefore brings pride to a country or region. A bibliometric analysis of traditional Indonesian food was conducted in this paper to see the trend over the last decade, analyze the contribution of countries, and analyze the most frequently used keywords. A total of 102 documents were gathered from 66 different sources, including 57 articles, 36 conference papers, 4 reviews, 4 book chapters, and 1 data paper. According to this review, Indonesia is the most productive country in terms of producing articles (92) in this field, as well as having the most citations (315), despite having the lowest average number of citations per article. Surya R was the most productive author, with four documents, and Nuraida L had the most citations, with 111. Tempeh was also the most frequently used keyword, with 13 occurrences. It was hoped that this overview would help to advance research in traditional Indonesian food.
ANALISIS RANTAI NILAI JAGUNG JAGUNG PADA PT. SINAR TERANG MADANI MAKASSAR Rindam Latief; Andi Dirpan; Faisal Jayadi
Jurnal Teknologi Industri Pertanian Vol. 33 No. 1 (2023): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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

Abstract

Value chain analysis is carried out to determine the percentage of added value of a product which has been process post-harvest treatments or turned into a new product in each step of marketing chain. This study aimed to determine the relationship between value chain actors and theirs added value of corn raw materials in feed production at PT. Sinar Terang Madani Makassar. Data obtained in this study were analyzed descriptively. The results showed that the value chain actors at PT. Sinar Terang Madani consisted of farmers, suppliers, manufacturers, customers, and distributors. Value chain actor with the highest profit was AM supplier, with a margin of Rp. 777/kg. Keywords: value chain analysis, corn, feed, supplier
Pertumbuhan dan Produksi Beberapa Galur Tomat Hasil Persilangan Karina x Mawar: Growth and Production of Some Tomato Strains Resulting from the Cross of Karina x Mawar Muh. Farid; Feranita Haring; Muhammad Fuad Anshori; Katriani Mantja; Andi Dirpan; Siti Halimah Larekeng; Marlina Mustafa; Adnan, Adnan
Perbal: Jurnal Pertanian Berkelanjutan Vol. 12 No. 1 (2024): Perbal: Jurnal Pertanian Berkelanjutan
Publisher : Fakultas Pertanian Universitas Cokroaminoto Palopo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30605/perbal.v12i1.3059

Abstract

Peningkatan konsumsi tomat semakin meningkat, namun produksi tomat masih lebih rendah dari potensi produksinya. Salah satu upaya dalam meningkatkan produksi tomat dapat dilakukan dengan penggunaan varietas unggul yang dapat beradaptasi baik dengan lingkungannya dan berproduksi tinggi. Penelitian ini bertujuan untuk melakukan pengujian lanjutan beberapa galur hasil persilangan Karina x Mawar terhadap karakter pertumbuhan dan produksi. Penelitian dilaksanakan di Kebun Percobaan Fakultas Pertanian Universitas Hasanuddin sejak bulan April hingga Juli 2023. Hasil yang didapatkan yaitu, galur hasil persilangan Karina x Mawar yang memberikan produksi terbaik adalah KM 69.6.8 (g8) dengan rata-rata produksi 1858.83 g dan berbeda nyata dengan kedua tetuanya, karakter yang memiliki nilai heritabilitas tinggi, yaitu karakter tinggi tanaman, tinggi dikotomus, jumlah cabang, umur berbunga, umur panen, jumlah tandan berbuah, jumlah buah total, panjang buah, diameter buah, bobot buah, jumlah biji perbuah dan produksi, serta terdapat 4 karakter yang berkorelasi positif nyata terhadap produksi, yaitu karakter tinggi tanaman, jumlah cabang, jumlah bunga pertandan dan jumlah tandan berbuah. The increase in tomato consumption is increasing, but tomato production is still lower than its production potential. One effort to increase tomato production can be done by using superior varieties that can adapt well to their environment and produce high yields. This research aims to carry out further testing of several lines resulting from the Karina x Mawar cross on growth and production characteristics. The research was carried out at the Experimental Garden of the Faculty of Agriculture, Hasanuddin University from April to July 2023. The results obtained were, the line resulting from the Karina x Mawar cross that gave the best production was KM 69.6.8 (g8) with an average production of 1858.83 g and was significantly different from the two parents, characters that have high heritability values, namely plant height, dichotomous height, number of branches, flowering age, harvest age, number of fruit bunches, total number of fruit, fruit length, fruit diameter, fruit weight, number of seeds per fruit and production, and there are 4 characters that have a real positive correlation with production, namely plant height, number of branches, number of flower bunches and number of fruit bunches.
Smart Packaging for Chicken Meat Quality: Absorbent Food Pad and Whatman Paper Applications Dirpan, Andi; Iqbal, Muhammad; Yumeina, Diyah; Prahesti, Kusumandari Indah; Djalal, Muspirah; Syarifuddin, Adiansyah; Bahmid, Nur Alim; Bastian, Februadi; Salengke, Salengke; Suryono, Suryono
Indonesian Food Science and Technology Journal Vol. 7 No. 1: Volume 7. Number 1, December 2023 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v7i1.30894

Abstract

Quality and shelf-life extension are major concerns in the development of meat packaging systems. The purpose of this study was to determine the effectiveness of absorbent food pads combined with intelligent packaging as well as to determine the correlation between active packaging and smart indicator labels. The active packaging applied absorbent food pads as carriers of active ingredients from basil and lemongrass, which are expected to extend the shelf life of chicken meat and maintain its quality. Meanwhile, intelligent packaging employs Whatman paper treated with Phenol Red (PR), providing real-time information on the quality of chicken meat. Various chicken meat spoilage test parameters such as thiobarbituric acid (TBA), total volatile base nitrogen (TVBN), total bacteria of total plate Count (TPC), and pH were tested at chiller temperature (4oC) every 3 × 24 hours. The results of this study indicated that absorbent food pad with lemongrass essential oil can extend the shelf life of chicken meat by 3 days while, the intelligent indication label’s color profile changed from yellow at the beginning of application to red during chicken spoilage. Therefore, smart packaging from a combination of an absorbent food pad as active packaging and phenol red indicator label as intelligent packaging can potentially extend the shelf life of chicken and monitor the condition of chicken meat during storage.
Co-Authors Abdul Kadir Muhammad Abu Bakar Tawali Adiansyah Syarifuddin Adnan Adnan Aisyah Amini Anshari Amran Laga Amran Laga Andi Fadiah Ainani Andi Nur Faidah Rahman Andi Nurfaidah Rahman Andi Widya Helmalia Bahmid, Nur Alim Dewi Sisilia Yolanda Dewi Sisilia Yolanda Djalal, Muspirah Faisal Jayadi Februadi Bastian Februadi Bastian Feranita Haring Jamyang Tashi Wangdi Kamilia Nur Yaumil Ali Latief, Rindam Marlina Mustafa, Marlina Maryati Bilang Meta Mahendradatta Mochammad Imron Awalludin Muh. Farid Muhammad Fuad Anshori Muhammad Tahir Sapsal Muhammad Tahir Sapsal Mulyati M Tahir Mulyati M. Tahir Muspirah Djalal Nur Sakinah Prahesti, Kusumandari Indah Putrid Putrid Rahman, Andi Nur Faidah Rindam Latief Rindam Latief Riskawati, . Rukka, Rusli Muhammad Salengke, Salengke Serli Hatul Hidayat Singgang Dewitara SITI HALIMAH LAREKENG, SITI HALIMAH Suryono Syamsuri, Riswita Syarifuddin, Adiansyah Wakiah, Nurul Yumeina, Diyah