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All Journal Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Abdimas Mahakam Agrica Ekstensia Jurnal Pengabdian Masyarakat Nusantara Rona Teknik Pertanian Tour Health Journal
Manurung, Hotman
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Agriculture, Biological Sciences & Forestry Humanities Economics, Econometrics & Finance Engineering Health Professions Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences

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Pengabdian Kepada Kelompok Tani Barokah Kelurahan Enam Ratus Kecamatan Marelan: Pembuatan Ekoenzim Berbasis Limbah Rumah Tangga Manurung, Hotman; Sirait, Gloria; Pandiangan, Samse; Josafat Alexander, Irving; Tampubolon, Bangun
Jurnal Abdimas Mahakam Vol. 9 No. 02 (2025): Juli
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24903/jam.v9i02.3497

Abstract

Sampai saat ini masalah limbah dan efek negative yang ditimbulkan belum dapat diatasi. Limbah atau sampah rumah tangga berdampak negatif terhadap lingkungan dan kesehatan keluarga. Masyarakat perlu diberdayakan untuk mengatasi masalah limbah dan efek negative yang ditimbukan melalui pelatihan memanfaatkan limbah (reuse) menjadi produk yang berdaya guna. Telah dilakukan pelatihan pembuatan ecoenzim berbasis limbah organik rumah tangga. Jumlah peserta 25 orang. Tujuan pengabdian melatih kelompok Masyarakat Tani Barokah mengolah limbah organic rumah tangga menjadi produk ecoenzim. Pelatihan dimulai dari pretest, kemudian pemaparan secara teori limbah rumah tangga dan pembuatan ecoenzim lalu dilanjutkan dengan praktek pembuatan ecoenzim. Evaluasi kegiatan pengabdian dengan melakukan uji posttest. Hasil pengabdian: terjadi peningkatan pengetahuan peserta 40-80% tentang limbah dan pemamfaatannya. Peserta mengetahui cara membuat ecoenzim. Uji Wicolxon menunjukkan tidak ada peserta yang pengetahuan nya tidak meningkat (positif rank 25 orang). Peserta mampu mengikuti prosedur pembuatan ecoenzim.
Ekstraksi Bunga Telang dan Bawang Dayak Sebagai Pewarna Alami dan Antioksidan Pada Kue Mangkuk Manurung, Hotman; Tampubolon, Jongkers; Tindaon, Ferisman; Naibaho, Dunan; Simbolon, Shanti Desima
Jurnal Pengabdian Masyarakat Nusantara (JPMN) Vol. 5 No. 1 (2025): Februari - Juli 2025
Publisher : Lembaga Otonom Lembaga Informasi dan Riset Indonesia (KITA INFO dan RISET)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35870/jpmn.v5i1.4346

Abstract

The two main challenges to food security in Indonesia relate to the availability and safety of food, in the sense that hazardous materials do not contaminate it. Availability can be overcome with semi-subsistence measures, i.e., people produce some of their food for household needs by utilizing the home-yard to reduce expenditure. Meanwhile, safe food can be obtained by avoiding additives/synthesized ingredients and replacing them with natural ingredients. The community service (PKM) aims to socialize utilizing home-yard, healthy food, and natural coloring ingredients that contain antioxidants when making cupcakes. The coloring material was extracted from telang flower and dayak onion, which are local weeds. The PKM results showed that 80% of participants were motivated to utilize their home-yard to grow food, and 53% were motivated to raise livestock and fish. Healthy food socialization improved the understanding of all participants (100%) on the concept of nutritious, balanced, healthy, and safe food (B2SA) as an improvement on the old idea of four healthy, five perfect. All participants (100%) stated that they intend to make their cupcakes at home after seeing that making them is not difficult, the equipment is simple, the ingredients are not expensive, and the time required is not much.
FORMULASI TEPUNG TERIGU DENGAN PASTA SUKUN DAN LAMA PENYIMPANAN SUHU DINGIN TERHADAP MUTU KIMIAFISIK MI BASAH Manurung, Hotman; Naibaho, Benika; Josafat Alexander, Irving; Manalu, Judika
Agrica Ekstensia Vol 19 No 1 (2025): Edisi Juni
Publisher : Politeknik Pembangunan Pertanian Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55127/ae.v19i1.255

Abstract

Penelitian ini dilakukan untuk menilai dampak substitusi sebagian tepung terigu dengan pasta sukun serta pengaruh lama penyimpanan terhadap sifat kimia dan fisik mi basah. Desain penelitian yang digunakan adalah Rancangan Acak Lengkap Faktorial (RALF) dengan dua faktor dan tiga kali ulangan. Faktor pertama adalah proporsi tepung terigu dan pasta sukun yang terdiri atas empat level: P0 (100%:0%), P1 (85%:15%), P2 (70%:30%), dan P3 (55%:45%). Faktor kedua adalah durasi penyimpanan pada suhu dingin (0–4°C), yaitu L0 (0 hari), L1 (3 hari), L2 (6 hari), dan L3 (9 hari). Pengolahan data dilakukan dengan menggunakan perangkat lunak SPSS versi 22. Untuk mengetahui perbedaan yang signifikan antar perlakuan, digunakan uji lanjut Duncan dengan tingkat signifikansi 5% (p = 0,05). Hasil analisis menunjukkan bahwa terdapat interaksi yang signifikan antara perbandingan tepung terigu dan pasta sukun serta waktu penyimpanan terhadap karakteristik kimia, fisik, dan sensoris mi basah. Kadar air tertinggi tercatat pada perlakuan P3L3 sebesar 57,570%, sedangkan kadar abu tertinggi juga ditemukan pada perlakuan yang sama sebesar 0,551%, dan kadar terendah sebesar 0,192% pada P0L1. Kadar protein tertinggi tercapai pada P2L1 dengan nilai 7,64%, sementara kadar terendah sebesar 5,98% diperoleh dari P0L3. Dalam uji elastisitas, nilai tertinggi ditemukan pada kombinasi P0L3 sebesar 26,18 cm, sedangkan nilai terendah 5,76 cm pada P3L2. Penilaian organoleptik menunjukkan bahwa skorewarna tertinggi adalah 3,70 (P1L1) dan skoreterendah 2,07 (P1L2). Untuk aroma, skoretertinggi 3,35 diperoleh dari P0L1, dan skoreterendah 1,67 dari P1L2. Sementara itu, skorerasa tertinggi sebesar 3,42 dicapai pada P0L1, dan nilai terendah 2,30 tercatat pada P0L2. Berdasarkan rata-rata tertinggi dari parameter organoleptik (warna, aroma, dan rasa), kombinasi terbaik diperoleh pada perlakuan P1L1, yaitu formulasi dengan 85% tepung terigu dan 15% pasta sukun yang disimpan selama 3 hari.
Pengaruh Tingkat Kematangan dan Lama Penyimpanan Terhadap Karakteristik Mutu Fisikokimia Jeruk Siam Madu (Citrus nobilis) Pada Kondisi Penyimpanan Dingin Manurung, Hotman; Simanungkalit, Ferlando Jubelito; Nadapdap, Marta
Rona Teknik Pertanian Vol 17, No 1 (2024): Volume No. 17, No. 1, April 2024
Publisher : Department of Agricultural Engineering, Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/rtp.v17i1.37098

Abstract

Abstrak. Jeruk dikenal sebagai sumber nutrisi terutama vitamin C yang berguna bagi tubuh manusia: karena dapat menurunkan tekanan darah, mengobati sariawan, dan meningkatkan imunitas tubuh. Tujuan penelitian untuk mengetahui pengaruh tingkat kematangan dan lama penyimpanan terhadap karakteristik fisikokimia jeruk. Penelitian dilakukan secara eksperimen dengan menggunakan rancangan acak lengkap 2 faktor. Faktor 1 Tingkat kematangan: Hijau, Hijau Kuning dan Kuning. Faktor ke 2 Lama penyimpanan (hari): 0 , 2 , 4 ,6 , 8 ,10 dan 12 hari. Parameter yang dianalisis: Mutu Fisika (susut bobot dan kekerasan) dan mutu kimia (Total Padatan Terlaru-TPT, pH, Asam Tertitrasi total-ATT, rasio PTT ATT dan Kandungan Vitamin C). Hasil penelitian menujukkan: Tingkat kematangan jeruk berpengaruh nyata terhadap susut bobot 3,0826% -4,3590%; kekerasan 1,3 - 2,6 kg/cm2; TPT dengan nilai 7,7 -11,6 Brix; pH dengan nilai 3,3 - 4,2; ATT dengan nilai 0,566 - 2,410 %, dan Rasio TPT:ATT dengan nilai 4,37 - 24,14 %. Akan tetapi, tingkat kematangan tidak memberi pengaruh yang nyata terhadap kandungan Vitamin C. Lama penyimpanan buah memberi pengaruh nyata terhadap susut bobot yang berkisar antara 0,0000% - 6,8151%; kekerasan 1,5 - 2,4 kg/cm2. Lama penyimpanan selama 12 hari tidak memberi pengaruh nyata terhadap TPT, pH, ATT, Rasio TPT:ATT, dan kandungan Vitamin C.The Influence of Maturity Level and Length of Storage on thePphysicochemicalQuality Characteristics of Honey Siam Oranges (Citrus nobilis Lour)Under Cold Storage ConditionAbstract. Factors that influence the physicochemical quality of Siam honey oranges include the level of ripeness when harvested and the length of storage. The aim of the research was to determine the effect of ripeness level and storage time on the physicochemical quality of Siamese honey oranges. The research used a completely randomized factorial design. Maturity level treatments: green, yellow green and yellow. Storage time (days): 0, 2, 4, 6, 8, 10 and 12 days. The effect of treatment was analyzed using the variance test. Significantly different effects were tested using Duncan's test at the p=0.05 level. Using SPSS 29 software. The results of the research show: The level of ripeness of honey Siam oranges has a significant effect on weight loss of 3.0826% -4.3590%; hardness 1.3 - 2.6 kg/cm2; TPT (Total dissolved solids) 7.7 -11.6 Brix; pH 3.3 - 4.2; ATT (Total titrated acid) 0.566 - 2.410 %; and TPT: ATT ratio was 4.37 - 24.14%. Storage time has a significant effect on weight loss which ranges from 0.0000% - 6.8151%; hardness 1.5 - 2.4 kg/cm2; ATT 1.008-1.940%; and ratio TPT:ATT 9.526-18.929. Storage time has no significant effect on TPT, and pH. The interaction of maturity level and storage time has a significant effect on vitamin C. Based on the physicochemical quality (TPT:ATT ratio, weight loss and vitamin C), honey Siam oranges are harvested at the yellow ripeness level and stored for a maximum of 10 days at a temperature of 100C.
HUBUNGAN KEAKTIFAN DALAM MENGIKUTI KEGIATAN PROGRAM PENGELOLAAN PENYAKIT KRONIS (PROLANIS) DENGAN KUALITAS HIDUP PENDERITA DIABETES MELLITUS DI WILAYAH KERJA PUSKESMAS ONAN HASANG KABUPATEN TAPANULI UTARA TAHUN 2024 Pasaribu, Fatimah Azhari S; Dachi, Rahmat Alyakin; Manurung, Hotman; Sipayung, Rosetty
TOUR HEALTH JOURNAL Vol. 3 No. 2 (2024): Tour Health Journal
Publisher : Akupun Tour Publisher

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

Abstract

Background: Non-Communicable Diseases (NCDs), which are the highest cause of death in Indonesia, include Diabetes Mellitus (DM). Purpose: The aim of the research is to analyze the relationship between activeness in participating in Prolanis activities and the quality of life of DM sufferers. The type of research is quantitative research with a cross-sectional research design approach. The research was conducted in the Onan Hasang Community Health Center working area, North Tapanuli Regency from December 2023 to March 2024. Method: The research population was all Prolanis Program participants who suffered from DM in the Onan Hasang Community Health Center working area, North Tapanuli Regency, namely 103 people. The number of samples was determined using the Slovin formula and the accidental sampling method as many as 82 people. Primary data collection was carried out directly through questionnaires and secondary data was obtained from the Onan Hasang Community Health Center, North Tapanuli Regency. Data analysis was carried out univariate and bivariate. Univariate analysis was carried out to obtain a description of the research variables and bivariate analysis was carried out to test the hypothesis of the relationship between activeness in participating in Prolanis activities and the quality of life of DM sufferers. Hypothesis testing uses the Chi-square statistical test. Disscusion and Conclusion: The research results showed that the activeness in participating in Prolanis activities in the Onan Hasang Community Health Center working area, North Tapanuli Regency was 47.6% not good, 30.5% not good, and 22.0% good. The quality of life of DM sufferers was 67.1% poor and only 32.9% good. The results of hypothesis testing show that there is a relationship between activeness in participating in Prolanis activities and the quality of life of DM sufferers in the Onan Hasang Community Health Center working area, North Tapanuli Regency. This research provides recommendations to further increase participants' active motivation in participating in prolanis activities.
Artificial Neural Network Model to Predict °brix and pH of Banana Based on Color Parameters Simanungkalit, Ferlando Jubelito; Manurung, Hotman
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 13 No. 3 (2024): September 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i3.739-749

Abstract

Artificial neural network (ANN) was used to predict internal quality parameters (oBrix and pH) of lady finger banana. This research consisted of three stages, namely: (1) capturing images of lady finger banana using a computer vision system; (2) measurement of oBrix and pH of the banana; (3) ANN architecture analysis using the Matlab R2019a application. The ANN architectural model consisted of 3 output models, namely: (1) oBrix values; (2) pH value; (3) oBrix and pH values. The ANN architecture analysis was carried out through two phases. Phase I consisted of 45 experimental units and phase II with 35 experimental units. The best ANN architecture to be used as a prediction model for oBrix and pH of golden banana fruit is ANN architecture model 3 with the number of neurons inside the hidden layer = 3; activation function in hidden layer = logsig; activation function inside the output layer = logsig; data transformation range 0 – 1; learning rate value = 0.01; learning algorithm = tradingda; with MSE (mean square error), MAE (mean absolute error) performance and R correlation coefficient from training results of 0.0954; 0.2619 and 0.6538; test results 0.0392; 0.1606 and 0.7000 and validation results 0.0289; 0.1474 and 0.7889. Keywords: Artificial neural networks, Color, Computer vision system, CVS, RGB.
Co-Authors Bangun Tampubolon Ferlando Jubelito Simanungkalit Gloria Sirait Irving Josafat Alexander Manalu, Judika Nadapdap, Marta Naibaho, Benika Naibaho, Dunan Pandiangan, Samse Pasaribu, Fatimah Azhari S Rahmat Alyakin Dakhi Simbolon, Shanti Desima Sipayung, Rosetty