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All Journal Jurnal Penelitian Pendidikan IPA (JPPIPA) Proceedings of International Conference on Multidiciplinary Research Rona Teknik Pertanian
AR, Chairuni
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Education Engineering Materials Science & Nanotechnology Physics Social Sciences

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The Effect of Lactobacillus Casei and Sucrose Concentrations on the Microbiology and Chemical Characteristics of Tofu Waste-Based Probiotic Drinks Irmayanti, Irmayanti; Hakim, Lukmanul; Makmur, Teuku; Rizki, Paqrul; Ar, chairuni
International Conference on Multidisciplinary Research Vol 3, No 1 (2020): ICMR
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (179.386 KB) | DOI: 10.32672/pic-mr.v3i1.2618

Abstract

One industry that produces waste is tofu industry which produces solid waste and liquid waste from the washing, soaking, and cooking processes. To increase the added value of tofu industrial waste, tofu liquid waste can be used as a probiotic drink because it still contains relatively high protein in food processing.Making probiotic drinks from tofu wastewater requires the addition of carbohydrates in the form of sucrose. This research used factorial completely randomized design(CRD) consisting of two factors. The first factor was the addition ofsucrose (S) consisting of 3 levels:S1 = 10%, S2 = 12%, S3 = 14%.The second factor was the concentration of lactobacillus casei consisting of 3 levels: L1 = 4%, L2 = 7%, L3 = 10%.The addition of sucrose (S) was found to have a very significant effect on the total microbes, total acid, but have no significant effect on thepH of tofu liquid waste probiotic drink. The best treatment of probiotic drinks was that resulting from the addition of 10% sucrose and a concentration of Lactobacillus casei 7% (S1L) to produce good quality probiotic drinks with chemical properties, namely lactic acidbacteria 4.88, with pH of 3.57%, and total acid of 1.84%.Keywords: probiotic, lactobacillus casei, sucrose, tofu waste.
Value Added Analysis and Quality Test of Cassava Crackers (Manihot Esculenta Crantz) in the Household Agroindustry in Cot Glie Aceh Besar District AR, Chairuni; Makmur, Teuku; Lamona, Asmeri; Ahyar, Zakya; Irmayanti, Irmayanti
International Conference on Multidisciplinary Research Vol 3, No 2 (2020): ICMR
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (191.344 KB) | DOI: 10.32672/pic-mr.v3i2.2691

Abstract

In Indonesia, especially in Aceh Province, cassava is often used as raw material for the food industry, so the food is considered crucial in various businessesfood product. The purpose of processing cassava into a food product is to increase the durability of the cassava plant so that the selling price of cassava is more economical. One of the examples of the diversifying processed products from cassava is cassava cracker; and one of the centers of production in Aceh Province. It is located in Cot GlieAceh Besar. The present study aimed to measure the added value and test the quality of cassava crackers produced in Cot Glie District. Particularly, this study aimed to answer the following questions: (1) How is cassava manufactured into cassava crackers?, (2) How is the added value generated from processing cassava into cassava crackers in Cot Glie region?, (3) How is the quality of cassava cracker produced in household agro-industry of Cot Glie Aceh Besar?. The Snowball Sampling method was employed in determining the samples, and value-added analysis the Hayami method was employed. The findings of the research can be concluded as follows: (1) The process of processing cassava into cassava crackers on a household industrial scale in the study area is still relatively simple, (2) The added value generated from processing cassava into cassava crackers on a home industry scale in the study area is also still relatively simple,(3) The quality test of the water content and ash content produced in the business cassava crackers in the household industry scale of the study area has met the standard of SNI 0272-1990, with a maximum water content of 11% and a maximum ash content of 2%. Keywords: cassava, crackers, value-added, quality, agroindustry 
Pengaruh Gliserol Terhadap Edible Film Berbasis Pati Biji Kluwih (Artocarpus camansi) dan Karagenan Sardiansyah, Sardiansyah; Hidayat, Fadlan; AR, Chairuni; Mardiana, Rosa
Rona Teknik Pertanian Vol 18, No 2 (2025): Volume No. 18, No. 2, Oktober 2025
Publisher : Department of Agricultural Engineering, Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/rtp.v18i2.45075

Abstract

Abstrak.Biji kluwih merupakan limbah dari hasil olahan pembuatan sayuran, limbah biji kluwih dapat dimafaatkan sebagai sumber pati. Pada penelitian mengkaji pemanfaatan pati yang bersumber dari biji kluwih (Artocarpus camansi) sebagai bahan dasar pembuatan edible film. Adapun kompoisi pembuatan edible film dilakukan dengan pencampuran larutan pati biji kluwih 2 g dan larutan karagenan 3 g, selanjutnya dilakukan penambahan gliserol dengan variable 1 mL, 1,5 mL dan 2 mL. Larutan pati dan karagenan diaduk menggunakan hot plate dan magnetic stirrer pada kecepatan 80 rpm dengan suhu 70 C selama 20 menit. Selanjutnya gliserol ditambahkan sesuai variabel dan diaduk hingga homogen lalu dibiarkan hingga suhu kamar. Suspensi kemudian dituangkan ke dalam cetakan edible film (20 cm 20 cm) dan dikeringkan di dalam oven pada suhu 95 oC selama 2 jam. Selanjutnya edible film tersebut diuji karakteristiknya yang meliputi kuat Tarik, elongasi, ketebalan, pembengkakan, water vapor permeability dan uji termal. Hasil penelitian menunjukkan bahwa nilai kuat tarik berkisar 79,80 - 110,10 Mpa, nilai elongasi berkisar 6,71 9,13 (%), nilai ketebalan 0,1225 0,1625 mm, nilai pembengkakan edible film berkisar 76,115 694,185%. nilai WVP sebesar 4,69 10-06 7,98 10-06 g m/day m2 dan hasil Termal menunjukkan bahwa masa residu pada edible film berkisar 20%.The Effect of Glyycerol on Edible Film Based on Kluwih Seed Starch (Artocarpus camansi) and CarrageenanAbstract.The seeds of Kluwih (often referred to as breadnut or seeded breadfruit in English) are a by-product of vegetable processing which can be utilized as a starch source. This study examined the potential of starch extracted from kluwih seeds (Artocarpus camansi) as a base material for producing environmentally friendly edible films. Glycerol was added at varying concentrations to act as a plasticizer, aiming to produce edible films with both tensile strength and elasticity. The variation in glycerol concentration had a significant impact on the physical and mechanical properties of the resulting edible films. Increasing the glycerol content from 1% to 1.3% tended to reduce tensile strength but increased elongation, indicating enhanced film flexibility. Additionally, the thickness and swelling rate of the edible films also increased with higher glycerol content, while the Water Vapour Permeability (WVP) values also rose, suggesting higher water vapour permeability. The tensile strength ranged from 79.80 to 110.10 MPa, elongation from 6.71% to 9.13%, film thickness from 0.1225 to 0.1625 mm, and swelling values between 270.95% and 302.60%. The WVP ranged from 4.69 10 to 7.98 10 g.m/m.s.Pa. Thermal analysis also indicated relatively low thermal resistance of the films.
Acceptance of Coffee Ground Compost Fertilizer Produced by Students of the Agricultural Engineering Study Program at Serambi Mekkah University for Farmers in Aceh Besar Regency AR, Chairuni; Akmal, Nurul; Ambartiasari, Geta
Jurnal Penelitian Pendidikan IPA Vol 11 No 11 (2025): November: In Progress
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i11.12837

Abstract

This study aims to analyze the acceptance of coffee-ground compost fertilizer developed by students of the Agricultural Industrial Engineering Program, Universitas Serambi Mekkah, among farmers in Aceh Besar Regency. The analysis was conducted using two theoretical frameworks: the Technology Acceptance Model (TAM) and the Diffusion of Innovation (DOI). Data were collected through questionnaires from farmers, focusing on indicators such as fertilizer quality, ease of application, affordability, accessibility, and soil impact. The TAM analysis revealed that farmers hold a positive perception of the fertilizer’s usefulness and ease of use, influencing their attitudes and behavioral intentions toward adoption. Meanwhile, the DOI analysis highlighted the role of innovation characteristics, communication channels, time, and social systems in the diffusion process. This research provides an initial overview of the potential adoption of coffee-ground-based organic fertilizer as an environmentally friendly alternative to support sustainable agriculture in Aceh Besar.
Co-Authors Ahyar, Zakya ambartiasari, Geta Asmeri Lamona, Asmeri Hidayat, Fadlan Irmayanti Irmayanti, Irmayanti Lukmanul Hakim Makmur, Teuku Mardiana, Rosa Nurul Akmal Rizki, Paqrul Sardiansyah, Sardiansyah