Ilmu dan Teknologi Pangan

Food Science and Technology

 

Hasanuddin University

  Name  Prof. Dr. Ir. Meta Mahendradatta
  NIP  19660917 199112 2 001
  Gender  Female
  Place & date of birth  Makassar, 17 September 1966
   
  Home adress   Kompleks Dosen UNHAS Tamalanrea Jl. Ibnu Khaldun Blok AC no 2, Makassar.
  Phone Number   Tel: | Mobile: +6281342617892
  Email   This email address is being protected from spambots. You need JavaScript enabled to view it.
  Website  http://metamahendradatta.blogspot.com/
Graduate School Attended
  1. Universitas Gaja Mada, Yogyakarta
    • Degree : S1 (Bachelor Degree)
    • Year attended : From: to: 1990
    • File of study : Teknologi Hasil Pertanian
    • Title of Thesis/Master Thesis/Dissertation : Aktivitas fitase selama pengolahan tempe dari kara benguk, gude dan kara putih menggunakan usar sebagai inokulum
  2. Name Of University and department
    • Degree : S2 (Master Degree) & S3 (Doctor)
    • Year attended : From: to: 1997
    • File of study : Doctor of Natural Science / Analytical Chemistry
    • Title of Thesis/Master Thesis/Dissertation : Schnellverfahren Zur Bestimmung von Histamin In Lebensmitteln (Metode Cepat Analisa Histamin dalam Bahan Pangan).
Teaching responsibilities
  1. -
Administrative or other responsibilities 
  1. Position (Year)
  2. Position (Year)
External Career
  1. Ketua PATPI makassar tahun 2013-2014
  2. Ketua HAKI Universitas Hasanudin Tahun 2011-Sekarang
  3. Ketua Program Studi Ilmu dan Teknolgi Pangan Pasca Sarjana Universitas Hasanuddin 2010-Sekarang
Research Field (grants-in-aid-for-scientific-research classification)
  1. Fungsional Food
Research Field keywords
  1. Fungsional Food
Research Project
  1. 2012-2013 - Pengembangan model kemitraan Agroindustri jagung terpadu (pilot plan di Kabupaten Takalar, Sulsel)
  2. 2012-2013 - Pengembangan produk food supplement dari ikan gabus (Ophiocephalus striatus)
  3. 2012 - Produksi konsentrat protein dari ikan gabus Danau Sentani sebagai food supplement sumber albumin untuk meningkatkan gizi masyarakat Jayapura
  4. 2010 - Penerapan teknologi “surimi” dalam usaha otak-otak (produk tradisional berbasis ikan) untuk meningkatkan ketersediaan produk olahan ikan yang bergizi, murah dan sesuai selera masyarakat Sulsel
  5. 2009-2011 - Menggali dan mengembangkan potensi pangan local sebagai bumbu penyedap (flavour enhancer) untuk memperkaya khasanah bumbu Nusantara
  6. 2008-2009 - Pengembangan bumbu bubuk dari produk fermentasi ikan dengan penambahan rempah-rempah sebagai penghambat aktifitas histidin dekarboksilase (HDC)
  7. 2008-2010 - Scale up skala industry produksi Jagung Instan, produk antara untuk berbagai produk pangan berbasis jagung
  8. 2008 - Pemanfaatan cengkeh dan kayumanis sebagai pengawet alami untuk meminimalkan pembentukan senyawa amin volatile pada ikan kembung
  9. 2008 - Percepatan Industrialisasi Jagung Sosoh Pratanak (JSP)
  10. 2007 - Pengkajian Teknologi Produksi dan Penyimpanan Jagung Sosoh Pratanak
  11. 2006 - Pengembangan Produk Berbasis Sagu
  12. 2006 - Studi penghambatan aktivitas HDC oleh ekstrak cengkeh dan kayumanis pada produk fermentasi berbasis ikan
  13. 2005 - Optimalisasi penggunaan cengkeh dan kayumanis untuk meminimalkan aktivitas HDC dan senyawa amin volatile pada ikan kembung perempuan (Rastrelliger neglectus)
  14. 2005 - Pengembangan “kapurung”, makanan tradisional etnis Bugis, Sulawesi Selatan
  15. 2004-2005 - The combination effect of spice extract and redistilled liquid Smoke to minimize the histamine formation in short-bodied mackerel (Rastrelliger neglectus)
  16. 2004 - Studi penggunaan multi media dan alat peraga untuk memahami reaksi kimia komponen penyusun bahan pangan pada matakuliah Kimia Hasil Pertanian II
  17. 2003 - Pengembangan BASSANG, makanan tradisional asal Sulsel
  18. 2003 - Penerapan system pengajaran aktif-kreatif pada matakuliah Pengawasan dan Pengendalian Mutu Pangan untuk meningkatkan kemampuan analisis mahasiswa
  19. 2003 - Pengaruh teknik pengasapan terhadap perubahan kandungan histamine pada ikan kembung perempuan (Rastrelliger neglectus) asap
  20. 2001 - 2002 - Inhibition of Histamine Formation in short-bodied mackerel (Rastrelliger sp) Through the Application of Heat, Antimicrobial Food Additives, Traditional Spices, and Its Combination
  21. 2000 - Peningkatan mutu lawa, produk tradisional hasil perikanan asal Sulsel melalui perbaikan teknologi pengolahan dan pengemasan
  22. 1999 -2000 - Study on histamine contents in traditional fermented fish products during processing and effort to minimize them
  23. 1999-2000 - Kajian teknologi and ekonomi makanan tradisional hasil perikanan asal Sulsel
  24. 1998 – 1999 - Kajian nilai gizi, daya simpan dan akseptabilitas lawa, makanan tradisional hasil perikanan
Research Achievement
  1. Mailoa, M., M. Mahendradatta, A. Laga, N. Djide. Tannin extract of Guava leaves (Psidium guajava L) variation with concentration organic solvents. International Journal of Scientific and Technology Research. Vol.2 issue 9, Sept 2013 (e-journal).
  2. Abriana, A., M. Mahendradatta, N. Djide, Zainal. Analysis trans fatty acid and viscosity or repeatedly frying oil. International Journal of Agricultural Sciences. Vol 1. No. 1 Juni 2013.
  3. Pratiwi, N., M. Mahendradatta, E. Ishak. Kajian Kandungan Histamin pada Produk Perikanan Laut  Hasil  Pengolahan dengan Penggaraman dan Pengeringan. Jurnal Penelitian LP2M seri Hayati, ISSN: 0215-174X. Vol 11 No 2, September 2011.
  4. Mahendradatta, M., Elly Ishak, Khaerati. Kajian pengolahan penyedap rasa dari ikan peda dengan penerapan variasi bumbu. Buletin Penelitian LP2M Unhas seri Ilmu Hayati ISSN: 0215-174X. Vol. 11,No.1, Maret 2011: 35 – 43.
  5. Mahendradatta, M. Pengaruh pengeringan tunggal dan ganda pada teknik pengasapan cair terhadap perubahan kandungan histamin ikan kembung perempuan (Rastrelliger neglectus) asap. Jurnal Sains dan Teknologi, seri Ilmu-ilmu Pertanian ISSN: 1411-4674. Vol. 9, No.1, April 2009: 8 -17
  6. Mahendradatta, M. Meminimalkan Aktivitas enzim HDC pada terasi ikan. Food Review. Vol. III. No.12 Desember 2008: 58 - 623.
  7. Mahendradatta, M. Menguak potensi makanan tradisional Sulawesi Selatan. Food Review. Vol. III, No.7 Juli 2008: 50 - 54
  8. Mahendradatta, M., A.B. Tawali dan Amran Laga. Pembuatan bola-bola sagu instan dari pati sagu kering terekstraksi optimal. Jurnal AgriTechno. Vol I, No.1, Februari 2008: 91 – 97.
  9. Mahendradatta, M. Adiansyah. Penggunaan ekstrak dan bubuk cengkeh dan kayumanis untuk meminimalkan kandungan histamine pada ikan kembung perempuan (Rastrelliger neglectus)    Jurnal Perikanan     Vol. X, No.1 (2008): 110 – 11.
  10. Mahendradatta, M. The effect of spice combination and time of dipping in liquid smoke on minimaizing the histamin formation in smoke short-bodied mackerel (Rastrelliger neglectus) Torani, Jurnal Ilmu Kelautan dan Perikanan. Vol 17, No.5 (2007): 374 - 381
  11. Mahendradatta, M. Adiansyah. Perubahan aktivitas enzim histidin dekarboksilase (HDC) pada produk fermentasi berbasis ikan dengan penerapan cengkeh dan kayumanis. INTEK. Vol.13, No.3 (2007): 173-184
  12. Mahendradatta, M. A. B. Tawali. Otak-otak, dari tradisional ke industri. Food Review. Vol.II No.7, Juli 2007: 58 – 62Mahendradatta, M. A. B. Tawali. Kombinasi bumbu dan asap cair dalam meminimalkan pembentukan histamine pada ikan kembung perempuan (Rastrelliger neglectus) asap. Jurnal Teknologi dan Industri Pangan. Vol XVII No.2 (2006): 118 – 126
  13. Mahendradatta, M. A. B. Tawali. Histamine content in short-bodied mackerel (Rastrelliger neglectus) after application of clove-cinnamon and redistilled liquid smoke. Indonesian Food and Nutrition Progress. Vol  12 (2), October 2005; 47 - 53
  14. Mahendradatta, M. A. B. Tawali. Changes of histamine contents in short-bodied mackerel (Rastrelliger neglectus) after application of heat, antimicrobial food additives, traditional spices, and their combination    Torani, Jurnal Ilmu Kelautan dan Perikanan. Vol 15, No.3 (2005), 169 – 176
  15. Mahendradatta, M. The Change of Histamine Content in Some Fish-Based Foods during Storage    Indonesian Food and Nutrition Progress, Vol. 10, no. 1 (2003), 54 – 61.
  16. Mahendradatta, M. N.K. Sukendar A.Arfati. Efektivitas penggunaan bubuk daun katuk (Sauropus androgynus) sebagai antioksidan alami pada beras pecah kulit instant selama penyimpanan. Prosiding Seminar Nasional dan pertemuan tahunan PATPI Yogyakarta, 22 – 23 Juli 2003, 891 – 902.
  17. Mahendradatta, M. Perubahan kandungan histamine selama tahapan kritis pengolahan ‘terasi’ dari ikan peperek (Gazza minuta). Prosiding Seminar Nasional Industri Pangan PATPI Surabaya, 11-13 Oktober 2000, 89-95
  18. Mahendradatta, M. Perubahan kandungan histamine selama pengolahan ‚chao teri’, makanan tradisional hasil fermentasi ikan dari Sulawesi Selatan. Jurnal Makanan Tradisional Indonesia. Vol.2 no.2 (2000), 1-5.
  19. Mahendradatta, M. A.B. Tawali. Penentuan kandungan histamine pada bahan pangan menggunakan kapilar elektroforesa. Prosiding Seminar Nasional Pangan Bandung 19-21 Oktober 1998, 171-177.
  20. Tawali, A.B. M. Mahendradatta, E.Ishak, S. Nasir. Kajian nilai gizi, daya simpan dan akseptabilitas lawa, makanan tradisional hasil perikanan. Jurnal Makanan Tradisional Indonesia. Vol 1 no. 3 (1999), 15-20
  21. Mahendradatta, M.  G. Schwedt. Sample preparation for photometric determi-nation of histamine in foodstuffs compared with capillary electrophoresis. Zeitschrift of Lebensmittelunter-suchung und -Forschung A 206, (1998), 246-250
  22. Mahendradatta, M. G. Schwedt. Histaminbestimmung in Lebensmitteln mittels Kapillarelektrophorese und HPLC im Vergleich. Deutsche Lebens-mittelrundschau 7, (1996) 218-220
Books
  1. Meta Mahendradatta. Pangan Aman dan Sehat; prasyarat kebutuhan mutlak sehari-hari. Lembaga Penerbitan Unhas (LEPHAS). Mei 2007. 979-530-100-4
  2. Meta Mahendradatta & Abu Bakar Tawali. Jagung dan Diversifikasi Produk Olahannya. Masagena Press.    Januari 2008. 978-979-18390-1-3
  3. Meta Mahendradatta. Ketika Rasa Syukur tak Habis Terucap. PT Grafindo Media Pratama. Oktober 2009. 978-602-00-0508-9
  4. Meta Mahendradatta. Makanan tradisional Suawesi berbasis ikan. Masagena Press. Juli 2010. 979-18390-8-5
  Name   Prof. Dr. Ir. Hj. Mulyati M. Tahir, MS
  NIP  
  Gender   Female
  Place & date of birth  
   
  Home adress   Komp. Unhas Baraya Blk. G.9 
  Phone Number   Tel: +62411445872 | Mobile: +628124143613                   
  Email  
  Website  
Graduate School Attended
  1. Name Of University and department
    • Degree : 
    • Year attended : From:   to:
    • File of study :
    • Title of Thesis/Master Thesis/Dissertation :
  2. Name Of University and department
    • Degree : 
    • Year attended : From:   to:
    • File of study :
    • Title of Thesis/Master Thesis/Dissertation :
  3. Name Of University and department
    • Degree : 
    • Year attended : From:   to:
    • File of study :
    • Title of Thesis/Master Thesis/Dissertation :
Teaching responsibilities
  1. Name of course
  2. Name of couse
Administrative or other responsibilities 
  1. Position (Year)
  2. Position (Year)
External Career
  1. Place/office, position (year)
  2. Place/office, position (year)
Research Field (grants-in-aid-for-scientific-research classification)
  1. Food Process Engineering
  2. Food Process Chemical Engineering
  3. Rheology
Research Field keywords
  1. Food Process Engineering
  2. Food Science
  3. Food Physics
  4. Food Chemistry
  5. Rheology
  6. Heat Transfer Engineering
  7. Image Processing
  8. fermentation engineering
Research Project
  1. Research Title (position)
Research Achievement
  1. Publication 1
  2. Publication 2
Books
  1. Title (year)
  2. Title (year)
  Name   Dr. Ir. Mariyati Bilang, DEA
  NIP   19430717 196903 2 001
  Gender   Female
  Place & date of birth   
   
  Home adress   Kompleks Unhas AG-46 Tamalanrea Makassar
  Phone Number   Tel: +62-411-585422 | Mobile: +6811446177
  Email   This email address is being protected from spambots. You need JavaScript enabled to view it.
  Website  
Graduate School Attended
  1. Hasanuddin Universitas
    • Degree : S1 (Bachelor Degree)
    • Year attended : From:  to: 1981
    • File of study : Food Science & Technology
    • Title of Thesis/Master Thesis/Dissertation : 
  2. Bourgogne University, France
    • Degree : S2 (Master Degree)
    • Year attended : From:   to: 1989
    • File of study : Food Science
    • Title of Thesis/Master Thesis/Dissertation : 
  3. Poin Care, NANCY I University, France
    • Degree : S3 (Doctor)
    • Year attended : From:  to:1995
    • File of study : Food safety
    • Title of Thesis/Master Thesis/Dissertation : 
Teaching responsibilities
  1. -
Administrative or other responsibilities 
  1. -
External Career
 
Research Field (grants-in-aid-for-scientific-research classification)
  1. -
Research Field keywords
  1. -
Research Project
  1. 1999 - Effect of addition binding agent to improve fish dendeng tekstur. Directorat General High Education.
  2. 2000 - Optimization of pectin extraction from Markisa shell fruit (Passifora edulis) : An effort to increase economic value markisa. Agronomic Research Management.
  3. 2000 - Characterization of Dangke processing : An exertion of developement local product. Directorat General High Education.
  4. 2002 - Overseas non degree training and research on The assessment of aroma compound fermented and non fermented cocoa beans from South Sulawesi Indonesia,
  5. 2005. Joint research Agricultural Product Technology, Faculty of Agriculture and Forestry- Hasanuddin University with INRA (Institut National de la Research Agronomique),
  6. 2002 - Qualité de produits Animaux, Lab. Flavour; Centre de Research Clermont- Ferrand, Theix, France. Sponsored by Technological and Professional Skills Development Sector Project (TPSDP) Batch II.
  7. 2001 - Improving practise knowledge and Enterpreunership in markisa industri “Anging Mammiri”. Directorat General High Education, Unhas Research Extension.
  8. 2001 - Using of separation juice and seed prototype instrument : An effort to increase the quality and efficiency on markisa fruit juice (Passiflora edulis Sims). Directorate General High Education, Unhas Research Extension.
  9. 2000 - Adaptive Research and extention MCMRP Mamuju District. The cooperation Mamuju District with Unhas Research Extension.
  10. 2003 - Adaptive Research and extention MCMRP Takalar District. The cooperation Takalar District with Unhas Research Extension.
  11. 2009 - Perbaikan Mutu”Virgin Coconut Oil” (VCO) Dengan Perlakuan Penyaringan Bertahap (2009). Nasionale Strategic research (Penelitian Strategis Nasional). Directorat General High Education, Unhas Research Center.
  12. 2009 - Upaya Peningkatan Gizi Balita Di Kecamatan Tamalate Kota Makassar- Sulawesi Selatan (2009). Directorat General High Education, Unhas Research Extension.
Research Achievement
  1. Structure of phosphopeptidomanan from flocculent and non flocculent yeast Kluyveromyces lactis. (1996). Carbohydrate Resaerch, Vol. 280, pp 305 – 313.
  2. Pengaruh Suhu Pemanasan dan Penambahan Getah Pepaya yang Telah Disimpan pada Pembuatan Dangke (2007). Priciding PATPI. 2008.
  3. Study on Noodle Making From Corn and Sago Flours (2008). Prociding SEAFAST, 2008.
  4. Study on the Effectiveness of Multilayer Filtration and The Effect of Extraction Methods On The Quality of Virgin Coconut Oil. (2008). Agritekno, First Edition, vol. 1, No. 1.
  5. The Application of Multilayer Filter To Improve The Virgin Coconut Oil Quality Produced By method Extraction Difference. (2010). Agritekno, vol. 3., No. 1.
  6. Study of Fermented Milk Cow Tofu (Fresh Cheese) By Using Lactobacillus lactis And Soaked In Brained. (2011). Proceeding of IFC (International Food Conference 2011), Surabaya October 28th – 29th, 2011.
  7. Mempelajari Suhu, Waktu Pemanasan dan Lama Fermentasi terhadap Aktivitas Enzim Sakarifikasi oleh Kapang pada Media Kulit Markisa Ungu dan Dedak Padi. (2011). Prosiding Seminar Nasional Teknik Kimia, Bandung 25 April 2012.
Books
  1. -
  Name   Prof. Ir. Andi Dirpan, STP., M.Si., PhD
                    
  NIP  198202082006041003
  Gender  Male
  Place & date of birth  Teppo
   
  Home adress   Komp. Unhas Baraya Blk. G.9
  Phone Number  
  Email  This email address is being protected from spambots. You need JavaScript enabled to view it.   &  This email address is being protected from spambots. You need JavaScript enabled to view it.
  Website  www.unhas.ac.id/gdln/dirpan
Graduate School Attended
  1. Ehime University, Japan
    • Degree : Doctoral
    • Year attended : From: 2012  to 2015:
    • File of study :Post harvest Technology
    • Title of Thesis/Master Thesis/Dissertation :Resistance to Gas Diffusion in Internal Tissues of Citrus Fruit
Teaching responsibilities
  1. Fruit And Vegetable Technology 
  2. Physiology and Post Harvest Technology 
  3. Packaging Technology
  4. Economy Engineering
  5. Application of packaging and storage Technology
  6. Food Chemistry 2 
Administrative or other responsibilities 
  1. Supporting Staff at Global Development Learning Network (GDLN). University of  Hasanuddin Makassar (2007-now)
  2. Chief of database and information system in agricultural technology faculty of University of Hasanuddin (2009 - 2012)
  3. Head of Div. Distance Learning PTIK & GDLN Hasanuddin University (2011-2012) 
External Career
 
Research Field (grants-in-aid-for-scientific-research classification)
  1. Postharvest Technology
  2. Food Process Engineering
  3. Food Sciende
Research Field keywords
  1. Postharvest Technology
  2. Food Process Engineering
  3. Food Sciende
Research Project
  1. Research Title (position)
 
 
 
 
  Name   Tuflikha Primi Putri, STP., M.BiotechStu
              
  NIP   19801031 200501 2 003
  Gender   Female
  Place & date of birth   31 Oktober 1980
   
  Home adress   Kompleks UNHAS Jl Sunu Makassar 90213
  Phone Number   Tel: | Mobile: +6285242645548
  Email   This email address is being protected from spambots. You need JavaScript enabled to view it. ; This email address is being protected from spambots. You need JavaScript enabled to view it.
  Website  
Graduate School Attended
  1. Hasanuddin Universitas
    • Degree : S1 (Bachelor Degree)
    • Year attended : From: 1999  to: 2004
    • File of study : Teknologi Pangan
    • Title of Thesis/Master Thesis/Dissertation : Pengaruh Penambahan Tepung Lamun (Thalassia hempricii) Pada Mie Basah
  2. Flinders University
    • Degree : S2 (Master Degree)
    • Year attended : From: 2006  to: 2009
    • File of study : Bioteknologi
    • Title of Thesis/Master Thesis/Dissertation : The antimicrobial activity of edible fruits and Australian native plants and their potential use in cosmetic creams
  3. University of Tasmania
    • Degree : S3 (Doctor)
    • Year attended : From:  2011  to:
    • File of study : Food safety
    • Title of Thesis/Master Thesis/Dissertation : Understanding Spore-former bacteria on milk powders
Teaching responsibilities
  1. Mikrobiologi;
  2. Keamanan Pangan;
  3. Teknologi Pangan;
  4. HACCP.
Administrative or other responsibilities 
  1. Pembina kemahasiswaan KKNP Fak Pertanian
External Career
 
Research Field (grants-in-aid-for-scientific-research classification)
  1. Mikrobiologi Pangan
Research Field keywords
  1. Mikrobiologi, teknologi pangan
Research Project
  1. Development of seasoning powder as flavor enhancer made from fish paste. Mahendradatta, Meta; Putri, Tuflikha Primi; Indrastuti; Bastian, Februadi; Tawali, Abu Bakar;
  2. Simulation of Cooking Chickpea. Eko Juarlin, Tuflikha Primi Putri, Sartika Laban;
  3. Nutrient composition of Kelapa Dalam (Tall Coconut var.) and Kelapa Hibrida (Dwarf Green Coconut X Tall coconut var.) Tuflikha Primi Putri, Elly Ishak, Mulyati M Tahir;
  4. Pengaruh Konsentrasi Gum Xanthan dan Karagenan dalam Pembentukan Matriks untuk Immobilisasi Pullulanase dan CGTase . Amran Laga dan Tuflikha Primi Putri;
  5. PENGEMBANGAN BAHAN MAKANAN CAMPURAN (BMC) UNTUK BALITA DAN ANAK SEKOLAH BERBASIS PANGAN LOKAL (Suatu usaha untuk mengatasi Gizi Buruk) Meta Mahendradatta; Tuflikha Primi Putri; Suryani Tawali.
Research Achievement
 
Books
  1. Potential use of edible fruits and Australian native  plants: The antimicrobial activity of edible fruits and Australian native plants and their potential use in cosmetic creams. Publisher: LAP LAMBERT Academic Publishing (July 20, 2010)
    Language: English
    ISBN-10: 3838387082
    ISBN-13: 978-3838387086

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