Article Per Year (5 Year)
p-Index From 2020 - 2025
0.659
P-Index
This Author published in this journals
All Journal Altifani Journal: International Journal of Community Engagement Jurnal Pertanian Khairun (JPK) Jurnal Pengabdian Masyarakat Hutan
Albaar, Nurjana
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Education Environmental Science Social Sciences

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Sosialization of Chitosan as Natural Preservation for Palm Tree’s (Arenga pinnata Merr.) Sap in Akelamo, Central Oba Albaar, Nurjana; Rasulu, Hamidin; Husen, Janiah; Wulansari, Angela
Altifani Journal: International Journal of Community Engagement Vol 2, No 2 (2022)
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/altifani.v2i2.4610

Abstract

Palm tree’s (Arenga pinnata Merr.) sap is the main ingredient for palm sugar. Palm tree’s sap is obtained by tapping the male flowers of palm tree. The sap is rich in sugar thus it is easy to be fermented. Palm farmers in Akelamo Village use soap as a preservation agent to prevent fermentation during the taping and loading period before the sap is cooked. Soap is a non-food product which is unsafe to be used in food product. Based on this fact, the community service program was designed to educate and share information about the danger of non-food preservation agent in food product, and also introduce chitosan as potential natural preservation to prevent fermentation process on palm tree’s sap among the palm farmers in Akelamo Village. There were four activities that had been done, such as discourse about food preservation and chitosan as natural preservation agent, workshop about how to apply chitosan to prevent fermentation during palm tree tapping, workshop about how to make palm sugar, and interactive dialogue with palm farmers. All the activities were done succesfully. The farmers were actively participated in every activity during the program.
Pemanfaatan Jantung Pisang Mulu Bebe dengan Penambahan Daging Ikan Tuna sebagai Bahan Pembuatan Bakso di Dusun Tuwokona, Halmahera Barat Albaar, Nurjana; Rasulu, Hamidin; Abu Rahmat Ibrahim; Janiah Husen; Hayun Abdullah; Abdul Kadir Kamaluddin
Jurnal Pengabdian Masyarakat Hutan Vol 2 No 2 (2024): Jurnal Pengabdian Masyarakat Hutan Vol 2 (2) Tahun 2024
Publisher : Program Studi Kehutanan, Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/kehutanan.v2i2.251

Abstract

Utilizing local potential is very important. As an example of how creative economic empowerment can be done through making processed products based on village potential. The activities carried out by the PKM team at the Faculty of Agriculture, Khairun University aim to help MSMEs, especially the Tuwokona Hamlet Farmers Group, in resolving the obstacles they face. The method used in this activity was to observe the village's potential, followed by interviews, then training and assistance activities were carried out in making meatball products made from mulu bebe banana blossoms and tuna fish meat. So the result through the implementation of this PKM activity is that the potential of local resources can be utilized optimally and can provide added value to the community both in terms of increasing economic value and food diversity. The use of Mulu Bebe banana blossoms and tuna fish meat as ingredients for making meatballs will provide added value to local food sources, so that through this training the people gathered in the Tuwokona Hamlet Farmers Group will be more productive in diversifying their products, one of which is enriched banana blossom meatballs. with the addition of tuna meat. In conclusion, assistance for the Tuwokona Hamlet farmer group is very necessary in improving their skills so that they can produce meatball products that are economically valuable and have high nutritional value.
Mempertahankan Mutu Tomat dengan Penggunaan Konsentrasi Chitosan Coconut Crabs Albaar, Nurjana; Rasulu, Hamidin
Jurnal Pertanian Khairun Vol 2, No 2: (Desember, 2023)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/jpk.v2i2.7202

Abstract

Various studies have been carried out in post-harvest handling of tomatoes to maintain quality quality. Among them is research on the effect of ripeness level and concentration of Chitosan CC on the quality and quality of tomatoes (solanum lycopersicum L.), in addition to the influence of the type of packaging material, temperature and storage duration on the quality characteristics of tomatoes. However, research on post-harvest handling of tomatoes using newsprint packaging methods, dried banana leaves, Styrofoam lunch boxes and plastic PP has not been carried out. Therefore, this study aims to see the effect of post-harvest handling on tomato quality with the use of different edible coating chitosan coconut crabs (Cs CC). This study used a Complete Randomized Design (RAL) with 1 factor consisting of 5 treatments using Chitosan Coconut Crabs (Cs CC). The treatment is as follows: P0 = Control, P1 = Cs CC 1%, P2 = Cs CC 2%, P3 = Cs CC 3%, P4 = Cs CC 4%. The results showed that tomatoes with early ripeness level showed weight loss, and a significantly higher level of consumer favorability, as well as a significantly lower level of fruit hardness compared to tomatoes with early green ripeness.  The results of research on the effect of using edible coating crab shell waste are proven to maintain tomato weight loss of less than 10% during storage time with treatment, the higher the concentration of edible coating will inhibit shrinkage, the smaller weight shrinkage. In the results of the study, the best value was produced in research with an edible coating concentration of 0.75% with the lowest weight shrinkage value of 5.22%. Tomatoes with early ripeness level of turning show shrinkage, and a significantly higher level of consumer favorability, as well as a significantly lower level of fruit hardness compared to tomatoes with an early green ripeness. Chitosan concentration of 2 % significantly increases the solute content of tomato fruits.
Co-Authors Hamidin Rasulu Hayun Abdullah Husen, Janiah Ibrahim Rahmat Janiah Husen Kamaluddin, Abdul Kadir wulansari, angela