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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.
UJI TOKSISITAS BEBERAPA SENYAWA ALKALOID HASIL ISOLASI DARI EKSTRAK METANOL DAUN Melochia umbellata (Houtt.) Stapf. Var. Deglabrata PADA LARVA Artemia salina LEACH Rahim, Abdul
MAJALAH FARMASI DAN FARMAKOLOGI Vol 15, No 1 (2011)
Publisher : Universitas Hasanuddin

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Abstract

Penelitian ini dilakukan dengan mengekstraksi dan mengisolasi beberapa senyawa alkaloid dari ekstrak metanol daun Melochia umbellata (Houtt) Stapf. var. deglabrata kemudian diuji toksisitasnya pada larva Artemia salina Leach. Ekstraksi sampel dilakukan dengan menggunakan pelarut n-heksan dan metanol. Ekstrak metanol kemudian difraksinasi dengan metode kromatografi kolom cair vakum (KCV) dan kromatografi lapis tipis preparatif (KLTP). Hasil isolasi diperoleh tiga senyawa alkaloid, yang dinamakan senyawa MU-1, MU-2 dan MU-3 Masing senyawa alkaloid diuji toksisitasnya pada larva udang Artemia salina Leach. Hasil pengujian diperoleh nilai LC50 untuk senyawa MU-1, MU-2 dan MU-3 masing-masing berturut-turut 0,146; 1,042; dan 35,631 µg/ml
SKRINING KOMPONEN KIMIA DAN UJI AKTIVITAS MUKOLITIK EKSTRAK RIMPANG BANGLE (Zingiber purpureum Roxb.) TERHADAP MUKOSA USUS SAPI SECARA IN VITRO Alam, Gemini; Mufidah, -; Massi, Nasrum; Kurnia, Felix; Rahim, Abdul; Usmar, -
MAJALAH FARMASI DAN FARMAKOLOGI Vol 16, No 3 (2012)
Publisher : Universitas Hasanuddin

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Abstract

Penelitian tentang skrining komponen kimia dan uji aktivitas mukolitik dari ekstrak rimpang bangle  (Zingiber purpureum Roxb.) telah dilakukan. Uji aktivitas mukolitik dilakukan berdasarkan atas penurunan nilai viskositas mukus yang diukur dengan viskometer Brookfiled spindle nomor 3 menggunakan mukus usus sapi. Ekstraksi rimpang bangle (Zingiber purpureum Roxb.) dilakukan dengan metode maserasi menggunakan dua pelarut yaitu hexan dan etanol 70 %. Kedua ekstrak diuji efek mukolitiknya dan didapatkan bahwa ekstrak yang paling aktif adalah ekstrak n-heksan. Selanjutnya ekstrak n-heksan difraksinasi dengan metode Kromatografi cair vakum (KCV) menghasilkan 3 fraksi gabungan dan diuji aktivitas mukolitiknya hingga diperoleh fraksi yang mengandung komponen aktif mukolitik. Fraksi I merupakan fraksi yang memiliki aktivitas mukolitik yang paling baik dengan efek mukolitik sebesar 88,56 % untuk konsentrasi 0,5 % b/v dan 93,46 % untuk konsentrasi 1 % b/v dibanding dengan kontrol positif asetilsistein dengan 50 mg/mL. fraksi I mengandung golongan senyawa terpenoid berdasarkan deteksi bercak menggunakan berbagai reagen semprot.
SKRINING TOKSISITAS EKSTRAK HERBA BANDOTAN (Ageratum conyzoides L) DENGAN METODE BRINE SHRIMP LETHALITY TEST Rahim, Abdul; Alam, Gemini; Agustina, Rina; Rusydi, Muh.
MAJALAH FARMASI DAN FARMAKOLOGI Vol 16, No 2 (2012)
Publisher : Universitas Hasanuddin

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Abstract

Telah dilakukan skrining toksisitas ekstrak n-heksan dan ekstrak metanol herba bandotan (Ageratum conyzoides L) dengan Metode Brine Shrimp Lethality Test. Penelitian ini bertujuan untuk mengetahui efek toksik dari ekstrak herba bandotan terhadap larva Artemia salina Leach. Ekstraksi dilakukan secara maserasi dengan n-heksan dan metanol. Ekstrak yang diperoleh diuji toksisitasnya dengan metode Brine Shrimp Lethality Test. Hasil penelitian menunjukkan ekstrak n-heksan paling toksik terhadap larva A. salina dengan LC50 89,33 μg/ml. Ekstrak n-heksan difraksinasi dengan kromatografi kolom cair vakum diperoleh 4 fraksi gabungan yaitu fraksi A, B, C, dan D. Fraksi B merupakan fraksi teraktif dengan nilai LC50 34,434 μg/ml. Fraksi aktif difraksinasi kembali dengan kromatografi kolom cair vakum diperoleh 4 fraksi gabungan yaitu fraksi B-1, B-2,  B-3, dan B-4. Fraksi B-2 merupakan fraksi yang paling aktif dengan LC50 19,906 μg/ml dan diduga senyawa aktif dalam fraksi B-2 adalah senyawa golongan triterpenoid dan flavonoid.
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.
Co-Authors - Mufidah - Usmar . Mufidah ., Margiyono A. Lanyala, Ilham Abd Hamid 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 Andi Talbani Andri Wahyudin, Dede Anggraeni Dwi Pangesti Apollo Apollo Armid Armid, Armid Asnani Asnani Asrawaty, Asrawaty Asriani Hasanuddin Baharuddin Baharuddin Bahril, Bahril BANDUNG SAHARI Christiana Lethe DAMAYANTI BUCHORI Desi Kisbianty, Desi Elza Aprilianti Endang Lusyana Ermina Pakki Erwin Erwin Farid Farid, Farid Felix Kurnia Gatot S. Hutomo Gatot Siswo Hutomo Gemini Alam Halid, Abdul Halid, Sukisman Abdul Halid, Sukisman Abdul Handam Handam, Handam Hangestiningsih, Endang Haryadi haryadi Heriawan, I Kadek Agus Herlina Rante Hidayatullah, Arief Ibrahim Ibrahim Ifall, Ifall Ifall, Ifall Indra Wahyudin Irdhan Epria Darma Putra Jabir, Jabir Jaelan Usman, Jaelan Jasmir, Jasmir Juadli, Minal Jusman Jusman Kurniabudi, Kurniabudi Kurniabudi, Kurniabudi laude, Syamsudin Lilik Budi Prasetyo Mappiratu Mappiratu Marfi, Wa Ode Ernawati MS, Muhammad Zahari Muh. Akbar Bahar, Muh. Akbar Muh. Rusydi Muhajir, Rahmat Muhazzaf, Arham Mulyadi Mulyadi Munir, Muh. Misbahul Musta, Rustam Naniek Widyaningrum Nasrum Massi Ni Made Suaniti Nur Alam Nur Alam Nur Alam Nurita Pratama Sari Nurlina Nurlina Partayasa, I nyoman Ponirin Ponirin, Ponirin Pratiwi, Yuliani Rahmawati Syukur Reza Setiawan Sudirman, Reza Setiawan Rina Agustina Rizal Rizal Rostiati Dg Rahmatu Rostiati Rahmatu Rusmanto, Eko saibi, Rahman Sakka Samudin SETIAWATI, AYU Shahabuddin Shahabuddin Siagian, Naomi Uli Arta Siagian, Naomi Uli Arta Sinaini, La Sri Ayu, Sri Sukisman Sukisman, Sukisman Syahraeni Kadir Syair . 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