Bidang Keahlian : Keamanan Pangan
- S1 : Fakultas Teknologi Hasil Pertanian, Universitas Gadjah Mada, Yogyakarta.
- S2 : 1. Managemen Agribisnis, Universitas Gadjah Mada, Yogyakarta.
2. Food Safety, Wageningen University, Belanda.
- Aplikasi Nanoteknologi untuk Pengembangan Pangan Fungsional(2013).
- Studi Cemaran Kimia dan Mikrobiologi pada Komoditas Pertanian(2013).
- Penanganan segar varietas unggul baru (VUB) kentang dan cabe untuk meningkatkan daya simpannya.(2013).
- Difusi Teknologi Pembuatan Mie Dari Tepung Jagung Termodifikasi di Temanggung Jawa Tengah (PIPKPP Litbang Pertanian)(2012).
- Sistem Penunjang Keputusan Berbasis Pemodelan Dinamik Untuk Perencanaan Pencapaian Target Perberasan Nasional: Studi Kasus Penekanan Susut Pascapanen di Jawa Barat (Litbang Pertanian)(2012).
- Studi Cemaran Arsen Pada Beras di Indonesia (Litbang Pertanian)(2012).
- Analisis Sifat Fungsional Komoditas Sumber Karbohidrat (Beras dan Ubi Jalar) dan Kesesuaiannya Dalam Pengembangan Produk Bihun dengan Indeks Glikemik Rendah (Research Grant Litbang Pertanian)(2012).
- Kajian Sistem Pemasyarakatan Teknologi Pasca Panen UMKM Mendukung Pengembangan Agribisnis di Kalimantan Selatan (PIPKPP Litbang Pertanian) (2011).
- Model Kawasan Rumah Pangan Lestari (M-KRPL) di Kalimantan Selatan (Litbang Pertanian)(2011).
- Model Pengembangan Pertanian Perdesaan Melalui Inovasi (M-P3MI) di Kalimantan Selatan (Litbang Pertanian)(2011).
- Bioversity International: Conservation and Sustainable Use of Cultivated and Wild Tropical Fruit Diversity: Promoting Sustainable Livelihoods, Food Security and Ecosystem Services (Technical team of South Kalimantan PPMU)(2010 - 2011).
- Program Pendampingan Kawasan Hortikultura Melalui Inovasi Teknologi di Kalimantan Selatan (Litbang Pertanian)(2010-2011).
- Kajian Pra Panen dan Pasca Panen Jeruk Siam untuk Ekspor dengan Daya Simpan >2bulan dan Degreening untuk Meningkatkan Nilai Tambah >20% (PIPKPP Litbang Pertanian)(2010).
- Evaluation of Methods for Detection and Identification of Vibrio cholerae and Vibrio parahaemolyticus in Seafood (Master internship)(2009).
- Differentiating Psychrotolerant from Mesophilic Bacillus cereus Strains by Analyses of Sporulation, Germination and Outgrowth (Master thesis)(2009).
- Pengembangan Model Agribisnis Inovasi Pertanian (Prima Tani) Di Lahan Kering Kalimantan Selatan (Litbang Pertanian)(2007).
- Pengembangan Model Agribisnis Inovasi Pertanian (Prima Tani) Di Lahan Rawa Pasang Surut Kalimantan Selatan (Litbang Pertanian)(2006).
- Pengkajian Pascapanen Pengolahan Berbagai Jenis Buah Kerabat Mangga Spesifik Kalimantan Selatan (Litbang Pertanian)(2005- 2006).
- Pengkajian Agribisnis Pisang Kepok di Lahan Kering Beriklim Basah Kalimantan Selatan (Litbang Pertanian)(2004)
- Analisis Faktor dan Biaya Produksi Susu Bubuk di PT. Sari Husada Yogyakarta (Master thesis)(2000).
- Lactobacillus Pada Kotoran dan Saluran Pencernaan Ayam Sebagai Agensia Probiotik untuk Ayam (Skripsi)(1999).
- Hassan, Z.H., J.T.M. Zwartkruis-Nahuis, E. De Boer. 2012. Occurrence of Vibrio parahaemolyticus in retailed seafood in The Netherlands. International Food Research Journal 19(1): 39-43 (2012).
This study was conducted to determine the prevalence of Vibrio parahaemolyticus in seafood samples in The Netherlands. In total 200 seafood samples, including fish, shrimp, oyster and mussel, collected from the retail market in The Netherlands were examined for the occurrence of V. parahaemolyticus using both a cultural and a direct PCR-based method. Two different selective media, thiosulfate citrate bile salts agar (TCBS) and CHROMagar Vibrio (CV), were evaluated for their efficacy to isolate V. parahaemolyticus from seafood samples. The results showed that there were no differences among the two media to isolate V. parahaemolyticus from all seafood samples (P > 0.05). Using the cultural method, V. parahaemolyticus was isolated from 16 (8%) and 27 (13.5%) samples, on TCBS and CV plates respectively. All the positive samples were mussels and oysters. Of the 43 isolates of V. parahaemolyticus (on TCBS and CV) obtained, none of the isolates was positive for the genes tdh or trh. The PCR-based method was performed at 0 (t=0), 6 (t=6), and 18 (t=18) hours after the enrichment step and allowed the detection of V. parahaemolyticus in 22 (11%) and 38 (19%) samples, with the DNA extracts prepared from the first enrichment (t=6 h) and the second enrichment (t=18 h) respectively. None of the samples were detected to be V. parahaemolyticus-positive when the DNA extracts were prepared from the sample homogenate before the enrichment step (t=0 h). Keywords: V. parahaemolyticus, seafood, retail market
- Hassan, Z. H., van der Voort, M., Abee, T.. 2011. Analysis on the Sporulation Capacity of Bacillus cereus Strains. Proceedings of the 4th International Seminar of Indonesian Society for Microbiology (ISISM), Bali (2011).
Bacillus cereus is one of the bacteria which have become a major concern to the food industries due to the ability of the bacteria to produce spores. The emergence of psychrotolerant B. cereus species has raised a new problem for food industries as this species of B. cereus is able to grow, proliferate, and sporulate at low temperatures. Therefore, this study was conducted to see the influence of the temperature and the condition of the media on the sporulation capacity of B. cereus strains. In this study, 11 B. cereus strains (one representing the thermophilic strains, four representing the mesophilic strains, three representing the psychrotolerant strains, and three representing the psychrophilic strains) were studied. Spores were prepared at three different temperatures (12, 25, 37°C) and at two sporulation media conditions (on agar plates and in liquid NBsm). The sporulation capacity observed during the spore production were focused on the ability of the strains to develop spores, the sporulation efficiency, and the time required before the spores are ready to be harvested. The results show that the sporulation efficiency varied amongst the strains. The thermophilic and mesophilic strains seemed to sporulate better at higher temperatures, whereas psychrotolerant and psychrophilic strains were better in forming spores at low temperatures. Furthermore, sporulation process at lower temperatures took a longer time (6-14 days) compared to those at higher temperatures (1-2 days). (Key words: Bacillus cereus, sporulation, temperature, media)
- Hassan, Z. H. 2011. Prevalence of Campylobacter in retail raw chickens in South Kalimantan, Indonesia. Proceedings of the 2nd International Seminar of AINI on Feed Safety for Healthy Food, Bandung July 6-7, 2011 (2011).
A total of 128 chicken samples (included whole chicken, chicken wings, chicken breasts, drumstick, gizzards, and livers) collected from the local retail markets in South Kalimantan were examined for the presence of Campylobacter spp. using 2 methods, cultural and direct PCR-based methods. The results showed that, using the cultural method, 80 (62.5%) of the 128 samples tested were positive for Campylobacter spp.. Campylobacter spp. were isolated from 12 (66.7%) of whole chickens, 50 (64.9%) of chicken parts, and 18 (54.5%) of organs. Of the 80 isolates obtained, 68 were identified as C. jejuni and 12 were C. coli. Furthermore, direct PCR assay allowed the detection of Campylobacter spp. in 103 (80.5%) samples, with the isolation rates from whole chickens, chicken parts, and organs were 83.3%, 76.6%, and 87.9%, respectively. Eighty-six of the isolates were identified as C. jejuni and eighteen were C. coli. Key words: Campylobacter spp., raw chicken, South Kalimantan.
- Hassan, Z.H., Susi Lesmayati, Retna Qomariah. 2011. Pengaruh Konsentrasi Kalsium Karbida dan Lama Proses Penguningan (Degreening) terhadap Kualitas Jeruk Siam Banjar. Seminar Nasional Teknologi Inovatif Pasca Panen Pertanian III. (2011).
One of the factors effecting the quality of fruit is the external appearance of that fruit. This factor also effects the level of acceptance by the consumer. Tangerine fruit (Citrus reticulata) var. siam Banjar is known as one of horticulture products produced in South Kalimantan that is in demand by consumers because it tastes sweet and fresh nutritional content high enough. However, the outward appearance (external appearance) Banjar conjoined fruit is less attractive to some consumers. This is because the color of his skin that tends to green in spite of optimal cooking. For some consumers, the skin color of green citrus fruit that is sometimes perceived as the immature fruit and the taste is not sweet enough. Post-harvest treatments to improve the color of citrus fruit peel can be done with a technique penguningan (degreening). The objective of this study is to determine the effects of the concentration of calcium carbide and the duration of degreening process towards the quality of tangerine fruit var. siam Banjar and the acceptance of this fruit by consumers. The research was carried out using completely randomized design method (CRD) with two treatments of the concentration of calcium carbide (0.2 and 0.4% w/w) and the duration of degreening process (24, 48, 72 hours) with 3 replications. The results showed that the treatment with 0.4% w/w of calcium carbide for 72 hours gave the best results of skin discoloration of the fruit, which showed a gradually changad of the fruit skin color from green to yellow evenly. Furthermore this treatment produced tangerine fruit var. siam Banjar with the superior total dissolved solids of 12.2° Brix. Regarding the organoleptic evaluation, the fruits treated with 0.4% w/w of calcium carbide for 72 hours, which have good colour and appearance, gave the best of consumer preference. Keywords: degreening, tangerine fruit var. siam Banjar, quality.
- Hassan, Z.H. 2011. Peningkatan Nilai Tambah Aneka Tepung Berbasis Bahan Baku Lokal ssebagai Sumber Pangan Fungsional. Seminar Nasional Teknologi Inovatif Pasca Panen Pertanian III. 2011.
Many attempts were made by the government in order to support the acceleration of food diversification, so that the main staple food consumed as source of carbohydrates is no longer depend on one type of staple food that is rice. One of the ways to reach this goal is by the implementation of One Day No Rice program. It is expected that through this program the development of the processing of local based flour can be optimized. This program was designed to support the acceleration of the diversification of food consumption patterns. In this way, the local based flour can be used to substitute the staple food such as rice and wheat. Furthermore, one strategy for the development of local based flour can be done by introducing a variety of local based flour as a source of functional food. Some local based food that can be used as raw materials for the flour processing include banana (Musa paradisica), sweet potato var. alabio (Dioscorea alata L.), pumpkin (Cucurbita moschata), taro (Colocasia esculenta (L) Schoot), maize (Zea mays), cassava (Manihot utilisima sp), sago (Cycas revoluta) and breadfruit (Artocarpus communis). These foods have good prospects and great potential to be used as alternative food sources. In addition, these types of local foods, based on the scientific studies, have a certain physiological functions that are beneficial to health. This paper outlines some types of local based foods, their bioactive components, and the positive effects derived from the bioactive components. It can be concluded that Indonesia has a significant potential to develop local based functional food products. Keywords: local based flour, functional foods, value addition.
- Hassan, Z.H. 2010. Preliminary Screening of Acid-Tolerant Lactobacillus Isolated From Chicken Digestive Tracts Potentially for Probiotics. Proceedings of the International Seminar of Nutraceuticals and Functional Foods, Bali (2010).
Lactic acid bacteria are known to have advantageous effects for health, not only for human but also for animals. This study is a follow-up of the previous study. In the previous study it has been successfully obtained 9 isolates of Lactobacillus from chicken digestive tract; four isolates (IS-1 to IS-4) isolated from caecum, based on the biochemical reaction, were identified as Lactobacillus murinus, while five other isolates isolated from crop were Lactobacillus acidophilus (IS-5) and Lactobacillus murinus (IS-6 to IS-9). In this study a further examination was conducted to asssess the potential of the isolates as probiotics, i.e. the acid tolerance, survival rate, and the production of acid. The acid tolerance was determined based on the growth ability of the isolates in GYP (glucose-yeast extract-peptone) liquid medium at various initial pH (pH 2.5; 3.5; 4.5 and 5.5). The growth of the strains was determined by measuring the optical density (OD660) of the cultures after incubation at 37ºC for 2 hours. A culture grown in non adjusted pH (pH ±6.8) was used as a control. The resistance towards acidic conditions was determined based on the survival rate of the isolates which was calculated by comparing the number of the viable cells of the culture suspension at indicated pH and the control. The production of acid was determined by measuring the final pH of the cultures as well the amount of 0.1 N NaOH needed to neutralize the culture suspension. The results showed that all isolates were not tolerant to acid of pH 2.5 and 3.5 which was indicated by a very low increase in OD660 (11.63 to 22.16% and 18.07 to 42.05% at pH 2.5 and 3.5, respectively). The number of surviving cells of the isolates decreased along with the decrease in pH. At pH 4.5 and 5.5, the survival rate of the strains was between 10 to 34% and 49 to 82%, respectively. The production of acid also decreased along with the decrease in pH. However, the final pH of the cultures were not significantly different unless at pH 2.5. Keyword: low pH, lactic acid bacteria, Lactobacillus acidophilus, Lactobacillus murinus.
- Hassan, Z.H. 2010. Evaluation of API 20E and API 20NE in Comparison with Conventional Methods for Identification of Vibrio spp. Proceedings of the International Seminar on Food Safety and Food Security, Yogyakarta (2010).
Two systems of identification methods for Vibrio spp, API 20E and API 20NE, were compared with conventional methods for their ability, accuracy, and specificity to identify Vibrio spp isolates. A total of 55 isolates of Vibrio spp including 13 reference strains from various sources were examined for assessing these three methods. Comparative analysis, compared to conventional method, among two systems (API 20E and API 20NE) revealed API 20E system to be the most practical and precise for identification purpose which showed a higher specificity (87.27% of correct identifications) in comparison with the API 20NE (70.91% of correct identifications). Furthermore, a better performance of API 20E system has been confirmed also by the results of the identification quality. The correct identification by API 20E system gave a higher significance of identification quality (with 56.25% having an excellent identification of ?99.9%) compared to the correct identification by API 20NE system (none having an excellent identification of ?99.9%). Keywords: API 20E, API 20NE, conventional methods, Vibrio spp.
- Hassan, Z.H. 2010. Effects of Hurdle Preservation Techniques on the Bacterial Contaminants in Shrimps. Proceedings of the Seminar on Food Safety and Food Security, Yogyakarta (2010).
The effects of the storage temperatures (7 and 15°C), salt addition (without and with 5% salt), and packaging techniques (vacuum and non-vacuum packed) on the bacterial contaminants (the growth and the number) in shrimps were investigated. Four different samples were made: fresh shrimps, 5% salted shrimps, vacuum packed shrimps, and 5% salted and vacuum packed shrimps. The samples were incubated at two different temperatures, 7 and 15°C. All the samples were checked for total (aerobic) viable count (TVC), the anaerobic count (RCA), the number of lactic acid bacteria (MRSA) and number of Pseudomonas spp (PSA) before the storage (t=0) and at 7 days after storage (t=7). The microbial contaminations of the samples were identified by taking some colonies from different media. The results showed that combination of 5% salt, vacuum packed and storage at 7°C is the most highly effective in inhibiting the growth of aerobic bacteria (total aerobic viable count), anaerobic bacteria (anaerobic count), lactic acid bacteria and pseudomonas spp in shrimps. The relative frequency of microbes detected in the samples was Corynebacterium spp., Pseudomonas spp., Micrococcus spp, Bacillus spp,, and Clostridium spp. Keywords: preservation, bacterial contaminants, shrimp.
- Hassan, Z.H. 2010. Isolasi dan Deteksi Bacillus cereus Psychrotoleran dalam Susu Pasteurisasik. Prosiding Seminar Nasional Mikrobiologi, Banjarbaru (2010).
Bacillus cereus are Gram positive, facultative aerobic, spore forming bacteria which are ubiquitously present in the environment. These bacteria are suggested to be a major concern of food industries as these bacteria are often associated with food spoilage and can cause food poisoning. The emergence of psychrotolerant B. cereus species has raised a new problem for food industries as this species of B. cereus is able to grow and proliferate at low temperatures. This study was conducted to isolate and identify psychrotolerant B. cereus strains from pasteurized milk. Eleven strains of B. cereus bacteria were isolated from pasteurized milk. Strains were characterized to determine the species by conventional microbiology method based on morphological and biochemical characteristics using commercial diagnostic kit API 20E. In addition, to identify psychrotolerant strains, two methods of identification were performed, identification by determination of the temperature growth limit as well as by a PCR assay targeting 16S rDNA and cspA. The results showed that, based on the growth temperature range, five (isolates 1, 2, 3, 4, 5) out of eleven strains are classified as mesophilic B. cereus strains, three strains (isolates 6, 7, 8) are classified as psychrotolerant B. cereus strains, while the three remaining strains (isolates 9, 10, 11) are classified as psychrofilic B. cereus strains. Furthermore, PCR assay allowed the detection of eight mesophilic B. cereus strains (isolates 1, 2, 3, 4, 5, 6, 7, 8), three psychrotolerant B. cereus strains (isolates 9, 10, 11), and only one psychrofilic B. cereus strains (isolate 11). Keyword: Bacillus cereus, psychrotolerant, detection.
Hassan, Z.H. 2006. Isolasi Lactobacillus, Bakteri Asam Laktat Potensial Probiotik Dari Feses dan Saluran Pencernaan Ayam. Jurnal Widya Riset LIPI 9 (1) 2006: 185-194.
Lactic acid bacteria is known to have advantageous effects for health, not only for human but also for animals. The objective of this research was to isolate lactic acid bacteria Lactobacillus from feces and digestive tracts of chickens, i.e. crop, colon, small intestine, large intestine and caecum. The sampling was conducted from 5 commercial layer chicken farm and 2 local chicken farm located at D.I. Yogyakarta. The isolate obtained are expected to be potential as probiotic agents for supplement in chicken feed. The isolation technique was carried out by the spread plate method using neutral GYP (glucose-yeast extract-peptone) )+10 ppm sodium azide and acidic GYP (pH 4 and 5)+10 ppm sodium azide+0.2% oxgall as the media, added with CaCO3. Incubation was done at 37°C for 48 hours. Primary identification to determine the genus of Lactobacillus was based on the cellular morphology, Gram-stains, and catalase test. Among 17 times sampling with 41 sample, 9 colonies of Lactobacillus were isolated, four colonies (IS-1 to IS-4) from caecum were identified as Lactobacillus murinus, while 5 isolates from crop were identified as Lactobacillus acidophilus (IS-5) and Lactobacillus murinus (IS-6 to IS-9). All colonies are from digestive tracts of local chickens. Isolation of Lactobacillus from faeces has not been succeeded yet. Keywords : Lactobacillus, isolation, chicken, probiotics.
- Hassan, Z.H, S.S. Antarlina, D.I. Saderi, S.Lesmayati. 2006. Peningkatan Nilai Tambah Ekonomi Mangga Lokal Kal-Sel Melalui Proses Pengolahan. Prosiding Lokakarya Nasional Teknologi Pascapaneny. Bogor, 12 September 2006.
South Kalimantan is known as an area which has much of tropical fruits. In 2002, AIAT of South Kalimantan has identified and characterized some of those fruits. In 2003, it has been identified and characterized the physical character and nutritional value of them. In 2005, it has been conducted an assessment of processing for some South Kalimantan local mangoes. They are kasturi, palipisan, kuini, hampalam, binjai, and ramania. This assessment was done considering the great production of those local mangoes which is not followed by optimal utilization. The production of mango in South Kalimantan in 2004 is 58,606.6 ton. The processing technologies applied are processing technology of dodol, juice, jam, syrup, spices salted fruits, and dry sweet fruits. The greatest yield of each processing technology is ramania (197,61%) for dodol, kuini (386,11%) for juice, kasturi (42,40%) for jam, ramania (108,9%) for syrup, binjai (249,34%) spices salted fruit, and hampalam (19,70%) for dry sweeted fruit. Through these appropriate processing technologies, it’s hoped that it will able to increase the economic value of these local fruits. Keywords : South Kalimantan local mango, processing, economis value.
Hassan, Z.H, E.S. Rohaeni. 2006. Analisis Usaha Peternakan Ayam Arab Penghasil Telur di Lahan Pasang Surut Kalimantan Selatan. Prosiding Seminar Nasional 2006 Iptek Solusi Kemandirian Bangsa Dalam Tahun Indonesia Untuk Ilmu Pengetahuan. Yogyakarta, 2-3 Agustus 2006.
One of the main farming carried on by farmer at South Kalimantan tidal swamp is chicken farming. The purpose of this study was to assess the cost and the revenue of the chicken farming at tidal swamp farming system in South Kalimantan. The study was conducted by survey at village of Cahaya Baru, district of Mandastana, region of Barito Kuala, in August 2005. The data covered technical and social economic data. The data was analyzed for its feasibiliy. The primary data was collected by interview, observation, while the secondary data was searched at related institution. The village of Cahaya Baru is tidal swamp area, and the main farming are arab chicken farming and food farming of local rice. The arab chicken farming was carried on at the farm scale of 50-500 chicken. The income received by the farmer from the arab chicken farming at the farm scale of 500 chicken during one period (2 years) was Rp. 75,260,500,-. The revenue was Rp. 127,530,000,- and the total cost was Rp. 52,269,500,-. By looking at the R/C ratio that is 2, the arab chicken farming is feasible to be developed. Keywords : chicken farming, arab chicken, tidal swamp.
- Hassan, Z.H, R. Zuraida, R. Purnamayanti. 2006. Kontribusi Pemeliharaan Kuini (Mangifera odorata Griff) terhadap Pendapatan Petani di Lahan Pasang Surut Kalimantan Selatan. Prosiding Seminar Nasional Penelitian dan Pengkajian Teknologi Pertanian. Palembang,2006.
Anjir Muara is the production centre area of kuini in South Kalimantan. This district is tidal swamp land which is the main farming system are horticulture kuini and food farming of rice (high yielding and local variety). The purpose of this paper was to assess the contribution of income from kuini towards the farmer income from the whole farming system at tidal swamp land in South Kalimantan. The study was conducted at village of Anjir Muara Kota, district of Anjir Muara, region of Barito Kuala, in April 2006. The kuini was carried on at the farm scale of 50-100 trees with the productivity 300 kuini/tree. While the food farming of rice was carried on twice a yea, that were local and high yielding varieties, at the farm scale of 1-1.5 ha. The productivity of high yielding variety was 3.8-4 ton/ha, while the productivity of local variety was 3-3.3 ton/ha. The income from farming received by farmers reached Rp. 21.072.500,-, the contribution from kuini was Rp 5.015.000,- (23,80%), while from food farming of high yielding and local variety of rice are Rp. 7,552,500,- (35,84%) and Rp. 8,505,000,- (40,36%). By looking at the R/C ratio 2,03, the cultivation of kuini was prospects to be developed. Keywords : kuini, farming system, tidal swamp land.
E.S. Rohaeni, R. Qomariah, A.Subhan, Z.H. Hassan. 2006. Pemeliharaan Kerbau Mendukung Ekonomi Keluarga di Kawasan Bendungan PLTA Riam Kanan Kecamatan Aranio Kabupaten Banjar, Kalimantan Selatan. Prosiding Seminar Nasional Teknologi Peternakan dan Veteriner, Bogor, 5-6 September 2006.
Countryside of Banua Riam, Kalaan, Bunglai, Belangian and Rantau Bujur of area of barrage PLTA Riam Kanan Subdistrict Aranio, Regency Banjar, Provinsi South Kalimantan arch which one of its resident living is buffalo livestock. This article aim to know how big role and contribution of buffalo livestock in supporting economics of farmer family in area of barrage PLTA Riam Kanan of Subdistrict Aranio, Regency Banjar, South Kalimantan. This activity is done with the method survey at of March and April 2006. Result survey known that the especial effort conducted by a society is farm the farming (rice gogo, peanut and buffalo livestock) and supported from effort fishery. Farming rice done once one year broadly range from 0,5-2 ha / KK (average 1ha / KK), peanut conducted by 2 times / year broadly gyrate 0,5-3 ha / KK (average 1 ha / KK). Scale of buffalo range from 1-20 head (average 3 head / KK), with the shepherd system in group in fenced pasturing field (strand of metal and wood), effusing of conservancy time range from 2-3 clock / week to check the existence and livestock health, and also give the salt to tame and add the lust eat the livestock. Result of analysis indicate that the conservancy of buffalo livestock in supporting economics of farmer family give the contribution of equal to 31,34 %/ year, with the earnings detail of per year from conservancy of scale buffalo 3 head equal to Rp 1.719.400 / year, rice equal to 867.000 / year, peanut Rp 1.460.000 / year, and fishery equal to Rp 900.000 / year. This result indicate that the buffalo livestock support the economics of farmer family with the compared to by slimmest conservancy time effusing of other effort. Key word : Buffalo, economic, family, Banjar, South Kalimantan.
E.S. Rohaeni, R. Zuraida, Z.H. Hassan. 2006. Analisis Kelayakan Usaha Ternak Sapi Potong Melalui Perbaikan Manajemen Pada Kelompok Ternak Kawasan Baru, Kalimantan Selatan. Prosiding Seminar Nasional Teknologi Peternakan dan Veteriner, Bogor, 5-6 September 2006.
Cattle one of livestock which potential enough expanding in South Kalimantan generally and Tanah Laut specially. This livestock have role as flesh producer, fertilize the, labour and opportunity of effort. This activity aim to analyse the elegibility is effort crosscut ox livestock through management repair at Kawasan Baru group done in Countryside Tirtajaya, Subdistrict Pelaihari, Tanah Laut Regency. This activity is conducted by survey and interview at ox breeder. Result of survey known that the conservancy of livestock of seed ox range from 4-11 head / KK. Management repair done by in the form of additional gift feed in the form of cassava, disease prevention with the gift medicinize the worm, cage of group and marriage by IB ( Insemination Breeding). Result survey known that livestock as one of earnings source obtained a farmer and competent to be laboured. at farming 11 head of seed of acceptance ox obtained by farmer of per year reach the Rp 51.400.000,- with the value R / C ratio : 1,23. Key word : Cattle, management, Tanah Laut.
E.S. Rohaeni, R. Zuraida, Z.H. Hassan. 2006. Analisis Kelayakan Usaha Ternak Sapi Potong Melalui Perbaikan Manajemen Pada Kelompok Ternak Kawasan Baru, Kalimantan Selatan. Prosiding Seminar Nasional Teknologi Peternakan dan Veteriner, Bogor, 5-6 September 2006.
The demand of food material in South Kalimantan always increase, while the supply of it now days is still limited due to narrower of agricultural land. The husbandry of broiler chicken is one of some alternative farming which can be carried on because the duration for the husbandry of broiler chicken is short, the use of the land is economic, and it can be carried on by intensive capital and technology. The purpose of this research is to see the prospect of broiler chicken husbandry at Banjarbaru city, South Kalimantan. This research is a case study research. The study was conducted at Banjarbaru city in April 2006, and it was conducted by field observation which was focused on the problems, the constraints, and the opportunity of broiler chicken husbandry. The method used for collecting data was PRA (Participatory Rural Appraisal) method, followed by interview to some groups of broiler chicken husbandry farmer (Focus Discussion Group). In order to complete the data, the interview was also done to related institutions and literature. The research showed that with the farm scale of 9.000 broiler chickens the revenue was Rp. 117,867,000,- and the total cost was Rp. 112,279,000,-. So, the net income received by the farmer during one production period was Rp. 5,581,035,- with the R/C ratio 1.04. This result showed that the broiler chicken husbandry was feasible to be developed because the R/C ratio > 1. Keywords : prospects, broiler chicken, Banjarbaru.
Hassan, Z.H. 2005. Produk Fermentasi Pangan Tradisional Sebagai Suatu Agroindustri Sumber Pangan Probiotik. Prosiding Seminar Nasional Teknologi Inovatif Pascapanen Untuk Pengembangan Industri Berbasis Pertanian, Bogor, 7-8 September 2005.
The variety of fermented traditional food products in Indonesia is a big potency for alternative foods to help food diversity programme to support food resistance. But in fact, the development of these fermented traditional food products is still lack of concern compare to other processed food products. Fermented traditional food products is a potential source of probiotic foods that giving advantageous effects towards human health. The probiotic effects from fermented products are caused by the metabolic activities from lactic acid bacteria which is naturally exists in those products. This paper will describe some of fermented traditional food products in Indonesia which is usually consumed and effective to be used as probiotic agent, the beneficial effects it caused towards human health, and its opportunity to be developed as an agroindustry. Some of those fermented traditional food products are tape, growol, gatot, tempoyak, tempe, wadi, pakasam, samu, mandai, ebi, asinan, dll. The mechanism of probiotic effect towards health is by maintaining the microflora balance in digestive tracks, so that it could stimulate the advantageous bacteria growth, while the disadvantageous ones are inhibited. It’s hoped that this paper could give enough information about healthy foods of fermented traditional food products, and drive on the producers of them to develop it as an agroindustry. Keywords : fermented traditional food products, probiotic, agroindustry.
Hassan, Z.H, D.I. Saderi. 2005. Peluang Inovasi Teknologi Pasca Panen Untuk Peningkatan Mutu Beras Lokal Pasang Surut di Kabupaten Barito Kuala. Prosiding Seminar Nasional Teknologi Inovatif Pascapanen Untuk Pengembangan Industri Berbasis Pertanian, Bogor, 7-8 September 2005.
Rice is a food commodity which is most planted as main food source in Indonesia, as well in South Kalimantan. The effort to increase the rice production is continuously done to fulfil the need of food for people in case to support the resistance of food. The improvement in plantation is significantly can increase the rice production. With the width of planting area 400.482 ha, the total rice production in South Kalimantan is about 1,403.25 ton. It means that the productivity is just 3.526 ton/ha. It is still very low compare to the real land potency. Barito Kuala as one of districts in South Kalimantan is the centre of rice production. It could give the contribution almost 20% of the total rice production in South Kalimantan. If the previous main goal in rice farming was production increasing, in the future the important thing that has to be concerned is the aspect of rice quality. The requirement towards qualified rice will be more increasing together with the increasing in education level, income and economic status. So, the increasing in rice production has to be followed by the increasing in quality of the rice produced, that is the rice which could meet the consumer requirement and preference. Related to it, the right post harvest technology could increase the quality of the rice produced. The increasing in the quality of the rice could give additional value on rice. So, the right technology since production, harvest and post harvest has to be done integrated to achieve the increasing in rice quality. Keywords : post harvest technology, quality, local rice, tidal swamp land.
Hassan, Z.H, D.I. Saderi, S.S. Antarlina. 2005. Peluang Pengembangan Agroindustri Pengolahan Buah Mangga Lokal Spesifik Kalimantan Selatan. Prosiding Seminar Nasional Teknologi Inovatif Pascapanen Untuk Pengembangan Industri Berbasis Pertanian, Bogor, 7-8 September 2005.
The potency of South Kalimantan for horticulture products is very big, especially the local specific fruits. Not only famous for Siam Banjar orange, South Kalimantan is also rich for other local fruits commodity which is potential to be developed, for example kuini, kasturi, hampalam, etc. Unfortunately, these local fruits are not optimally yet utilized, though actually they are rich for nutritional substance, especially for vitamine A and vitamine C, and are also interesting for local consumer in South Kalimantan. The harvest of these local fruits, moreover when it comes at the same time with the other popular similar fruits, causes these local fruits get un-proper consideration in its marketing. So, it’s needed a suitable processing technology for post harvest handling on them. Through processing diversification, it’s hoped that all these local fruits production could be optimally used, so that it can increase the additional value on them, prolong its preservation time, and the final it can enlarge its marketing. Key words : South Kalimantan specific local mangoes, processing, agro industry.
Hassan, Z.H. 2005. Potensi Isolat Lactobacillus Dari Saluran Pencernaan Ayam Sebagai Agensia Probiotik : Toleransi dan Ketahanan Terhadap Garam Empedu. Prosiding Seminar Nasional Teknologi Peternakan dan Veteriner, Bogor, 12-13 September 2005.
The objective of this research was to know the potency of Lactobacillus isolated from chickens digestive tracts as probiotic agents, that are its tolerance and its resistance towards bile salt. The research was conducted by inoculating the isolates of Lactobacillus in GYP (glucose-yeast extract-peptone) liquid media, added with bile salt in various concentrations, 0.2; 0.4; 0.6; 0.8; 1.0%(w/v), and the media without bile salt as the control. The isolates in this liquid media was inoculated in GYP agar media using pour plate method. Incubation was carried out at 37ºC for 24 hours. The test to know its tolerance towards bile salt was done by observing its growth, that was by measuring the OD (Optical Density) of the media after incubation. The production of lactic acid was known by measuring the pH of the growth media after incubation, and the volume of 0.1 N NaOH needed for titration the media. The resistance of the isolates towards bile salt was done by counting the amount of the colony which was inoculated on GYP agar, before and after incubation, using total plate count (TPC) method. 9 isolates of Lactobacillus which were isolated from chicken digestive tracts were tested. These 9 isolates consists of 4 isolates from caecum were identified as Lactobacillus murinus, while 5 isolates from crop were identified as 1 isolate of Lactobacillus acidophilus and 4 isolates of Lactobacillus murinus. All isolates can grow in the media containing bile salt up to the concentration of 1.0%, but the result for the test of its resistance towards bile salt showed that the amount of the viable cell went into a decline after incubation for 24 hours. The decline of viable cell for isolate 6, 8 9 was 1 log cycle, isolate 7 was 2 log cycle, while isolate 1-5 did not decline. Key words : Lactobacillus, probiotic, bile salt.
Hassan, Z.H, R.Hartono. 2005. Analisis Alokasi Faktor Produksi Pada Industri Pengolahan Susu Bubuk di DI. Yogyakarta. Prosiding Seminar Nasional Inovasi Teknologi Pertanian Mendukung Pembangunan Pertanian di Lahan Kering, Bengkulu, 11-12 Nopember 2005.
The purpose of this research is to discuss the allocation of the production factors, capital and labor, towards the production process of milk powder in PT. Sari Husada Yogyakarta. The data used in this research were secondary data from annual reports (1977–2000). The variables used are milk powder production volume, working capital, direct labor cost, and monetary crisis as the dummy variable. The potential milk powder production was estimated by using frontier production function, the analysis model used was the Cobb-Douglas production function, while the estimation was done by using the Maximum Likehood Estimation (MLE). The Technical Efficiency Rate (TER), that describes the efficiency level reached by this company, can be derived from this production function. The method used for estimating the production function was the Ordinary Least Square (OLS) method. The result from the milk powder production function analysis is that the distribution process in PT. Sari Husada is considered to be capital intensive, by the regression coefficients of capital, labor, and TER are 0,3208; 0,1640; and 5,7991, subsequently. From the point of view of current business scale (the total of capital and labor coefficients), the result is 0.4848, thus PT. Sari Husada is in the condition of declining economies of scale. TER (Technical Efficiency Rate) itself, which is the ratio between actual production and the potential production, is 0.9858. It explains that the expected production level is not equal to the potential production level. By looking at this result, where technically the production can still be increased by adding the production capacity, the matter needed to be done by the management of PT. Sari Husada is to think or conduct an updating action within this company which is related to production technology. Key words : Production factors, capital, labor, milk powder processing.