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All Journal Jurnal Litbang Industri JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat) Serambi Saintia : Jurnal Sains dan Aplikasi Jurnal Pengabdian Kepada Masyarakat MEMBANGUN NEGERI J-ADIMAS (Jurnal Pengabdian kepada Masyarakat) Jurnal Agriovet Serambi Journal of Agricultural Technology Jurnal Litbang Industri Rona Teknik Pertanian
Hidayat, Fadlan
Fakultas Teknologi Pertanian, Universitas Serambi Mekkah
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Nursing Public Health Social Sciences Other

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Analysis of land supporting capacity in development potential for ruminant in Bireuen District Reza Salima; Ika Rezvani Aprita; Fadlan Hidayat
Serambi Journal of Agricultural Technology Vol 2, No 1 (2020): Juni
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v2i1.1903

Abstract

The purpose of this research was to determine thepotential land resource for the forage development. The method used is descriptive method by direct observation. The results showed that the overall physiographic conditions of the area in both sites flat to undulating (0-8% slope). All areas are included in the regional development of farm area (Rantau Panyang and Keude Field) included in the moderately suitable (S2) with 2 (two) sub-class of S2wa,fh,nr; and S2wa, fh, lp, nr, in turn, results Actual land suitability evaluation included in the category of moderately suitable land suitability class (S2) with two sub-classes namely S2wa,fh,lp,nr and S2fh, lp, nr.There is a difference between areas in the Rantau Panyang and Keude Lapang good views from the species and botanical composition of the species that dominate in the location of the Rantau Panyang is Cyperus bifax and Imperata cylindrica in the location of Lapang.
Pengembangan Minyak Nilam Sebagai Aromaterapi Dan Potensinya Sebagai Produk Obat Dewi Ermaya; Anshar Patria; Fadlan Hidayat; Fachrul Razi
Rona Teknik Pertanian Vol 12, No 2 (2019): Volume 12, No. 2, Oktober 2019
Publisher : Department of Agricultural Engineering, Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/rtp.v12i2.14612

Abstract

Abstrak. Aromaterapi adalah suatu bentuk terapi atau pengobatan menggunakan bahan tanaman volatil, yang bertujuan untuk mengatur fungsi kognitif, mood, dan kesehatan. Tanaman volatil dikenal juga minyak atsiri. Minyak atsiri biasa diperoleh dari tanaman dengan berbagai cara yang berbeda-beda seperti ekstraksi, penyulingan dan distilasi fraksinasi.  Salah satu minyak atsiri adalah minyak nilam. Kandungan minyak nilam yang utama yaitu patchouli alcohol (40-50%) digunakan sebagai bahan baku, bahan pencampur dan fixative (pengikat wangi-wangian) dalam industri parfum, kosmetik, dan obat-obatan. Pengembangan minyak atsiri sebagai aromaterapi perlu dilakukan sebagai upaya peningkatan pemanfaatan dari produk minyak atsiri. Komponen aroma dari minyak atsiri cepat berinteraksi saat dihirup. Penelitian ini dilakukan untuk mengukur aktifitas lokomotor pada mencit untuk melihat efek yang ditimbulkan setelah di inhalasi dengan minyak nilam. Hasil menunjukkan adanya penurunan aktifitas setelah diinhalasi dengan minyak nilam. Ini menunjukkan minyak nilam memberikan efek depresi sistem syaraf pusat terhadap mencit. Persentase penurunan aktifitas gerak terbesar pada dosis 0,5 ml.Development of Patchouli Oil as Aromatherapy and Its Potential as Medicinal ProductsAbstract. Aromatherapy is a form of therapy or treatment using material from a volatile plant, intended to regulate cognitive, mood, and health function. Volati is also known for essential oil. Essential oil is often obtained from plants in various ways such as extraction, distillation and distillation of fractures. One essential oil is patchouli oil. The primary patchouli oil content is alcohol (40-50%), which is used as a ingredient, mixative and fixative in the perfume, cosmetics, and drugs industry. Commercial loans grew by 14 percent to RPM from the same period last year. Essential oil scent components must interact quickly when inhaled. The study was done to measure the locomotive activities of er er er to see the effect that was caused after inhalation with patouli oil. Results indicate a decrease in activity following inhalation with sapphire oil. This suggests patchouli oil, giving a depressed effect of the central nervous system on chiming. It's the largest drop in activity at a 0.5 ml dose.
Analisis Kriteria Kesesuaian Lahan terhadap Mutu Fisik Kakao di Kabupaten Aceh Besar Reza Salima; Chairil Anwar; Fadlan Hidayat
Rona Teknik Pertanian Vol 13, No 1 (2020): Volume 13, No. 1, April 2020
Publisher : Department of Agricultural Engineering, Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/rtp.v13i1.15910

Abstract

Abstrak. Tujuan penelitian ini adalah untuk mengetahui kelas kesesuaian lahan kakao pada lokasi pengembangan kakao di Kabupaten Aceh Besar, mengetahui faktor-faktor penentu tinggi rendahnya produktifitas dan kualitas biji kakao, serta untuk mengetahui hubungan antara karakteristik lahan dengan produktifitas dan kualitas biji kakao pada lokasi pengembangan kakao di Kabupaten Aceh Besar. Metode survei dengan analisis deskriptif digunakan untuk memperoleh karakteristik lahan, penampilan tanaman kakao dan tingkat pengelolaan, kemudian contoh tanah dianalisis dilaboratorium yang diperoleh dari masing-masing tapak pengamatan. Tapak pengamatan dibuat berdasarkan ketinggian tempat dan kemirigan lereng. Setelah karakteristik lahan diperoleh dari masing-masing tapak pengamatan maka dilakukan proses pencocokan dengan persyaratan tumbuh tanaman kakao metode klasifikasi kesesuaian lahan yang disusun oleh PPKKI. Karakteristik lahan yang berkorelasi nyata dengan komponen produksi dan kualitas biji kakao diperoleh dari hasil analisis korelasi antara karakteristik lahan dan karakteristik produksi serta kualitas biji kakao. Hasil penelitian menunjukkan bahwa Kelas kesesuaian lahan yang sejalan dengan produksi dan mutu fisik biji kakao di Kabupaten Aceh Besar sangat sesuai (S1) untuk tapak pengamatan E1S1, E1S2, dan E1S3, kelas S2t pada tapak pengamatan E2S3, dan sesuai marginal (S3) pada tapak pengamatan E2S1, E2S2, E3S1, E3S2, dan E3S3 dengan faktor pembatas tekstur dan ketinggian tempat.Analysis of Land Suitability Criteria for Physical Quality of Cocoa in Aceh Besar RegencyAbstract. The purpose of the research was to determine the suitability of cocoa land at the location of cocoa development in Aceh Besar Regency, determine the determinants of high and low productivity and quality of cocoa beans, and to determine the relationship between land characteristics with the productivity and quality of cocoa beans at cocoa development locations in Aceh Besar Regency. The survey method with descriptive analysis was used to obtain the characteristics of the land, the appearance of the cocoa plant and the level of management, then soil samples were analyzed in the laboratory obtained from each observation site. The site of observation is based on the height of the place and the slope of the slope. After the land characteristics are obtained from each observation site, a matching process is carried out with the requirements for growing cocoa plants, the land suitability classification method compiled by PPKKI. Land characteristics that correlated significantly with the components of production and quality of cocoa beans are obtained from the results of correlation analysis between land characteristics and production characteristics and quality of cocoa beans. The results showed that the land suitability class that was in line with the production and physical quality of cocoa beans in Aceh Besar Regency was very suitable (S1) for the observation sites E1S1, E1S2, and E1S3, S2t class in the E2S3 observation site, and according to marginal (S3) on the site observations of E2S1, E2S2, E3S1, E3S2, and E3S3 with texture limiting factors and altitude.
Kajian Penambahan Pasta Umbi Bit Merah (Beta vulgaris L) dan Tepung Kacang Hijau (Phaseolus radiatus L) dalam Pembuatan Roll Cookies Fadlan Hidayat; Anum Farida; Dewi Ermaya; Sholihati Sholihati
Rona Teknik Pertanian Vol 12, No 1 (2019): Volume 12, No. 1, April 2019
Publisher : Department of Agricultural Engineering, Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/rtp.v12i1.13216

Abstract

Abstrak. Umbi bit merupakan salah satu tanaman umbi-umbian yang banyak tumbuh di Indonesia dan tinggi akan kandungan antioksidan dan kandungan karbohidrat. Kandungan yang dimiliki umbi bit dapat dimanfaatkan untuk pembuatan roll cookies. Untuk meningkatkan nilai gizi rolled cookies, dapat menambahkan tepung kacang hijau. Penelitian ini bertujuan untuk mengkaji penambahan pasta umbi bit merah dan tepung kacang hijau terhadap tingkat kesukaan dan penerimaan rolled cookies yang dihasilkan. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 2 faktor yang diteliti. Faktor pertama adalah rasio tepung terigu dan pasta umbi bit merah yang terdiri dari 3 taraf yaitu R1=30:70, R2=50:50, R3=70:30. Faktor kedua adalah Persentase tepung kacang hijau yang terdiri dari 3 taraf yaitu K1= 50%, K2=40%, K3=30%. Setiap perlakuan diulang sebanyak 2 kali sehingga diperoleh 18 satuan percobaan. Pengamatan yang dilakukan terdiri dari uji hedonik dan tingkat penerimaan. Dari hasil penelitian dapat dinyatakan perlakuan berpengaruh sangat nyata (P≥0,01) terhadap uji hedonik yang meliputi (warna, aroma, rasa dan tekstur), dan sangat berpengaruh nyata (P≥0,01) terhadap tingkat penerimaan yang meliputi (warna, aroma, rasa, mutu hedonik rasa, tekstur, mutu hedonik tekstur dan keseluruhan). Formulasi terbaik rolled cookies berdasarkan parameter organoleptik diperoleh pada kombinasi K2R2. Rolled cookies terbaik memiliki tingkat kesukaan terhadap warna 3,71 (suka), aroma 4,48 (suka), rasa 4,43 (suka) dan tekstur 4,56 (suka), sedangkan tingkat penerimaan rolled cookies terhadap warna 4,53 (suka), aroma 4,53 (suka), rasa 4,56 (suka), mutu hedonik rasa 4,50 (suka), tekstur 4,50 (suka), mutu hedonik tekstur 4,56 (suka) dan penerimaan keseluruhan 4,23 (suka).  Study of Addition of Red Bit Bulb Paste (Beta vulgaris L) and Green Bean Flour (Phaseolus radiatus L) in Making Roll Cookies Abstract. Beetroot is one of the tubers that grows in Indonesia and is high in antioxidants and carbohydrate content. Beetroot bulbs contain betalain pigments which are a combination of betasianin purple pigments and betasianin yellow pigments which function as natural dyes. Usually beetroot is consumed by juicing or processed again into fine texture food, but it is necessary to diversify beetroot products into attractive and popular products for consumption by the majority of Indonesians, for example rolled cookies. To increase the nutritional value of rolled cookies, other ingredients can be added such as green bean flour. This study aims to study the process of making rolled cookies from beets and also to determine the effect of adding green bean flour and the comparison of the number of beet paste and mung bean flour to the level of preference and acceptance of the resulting rolled cookies. The research design used was a Completely Randomized Design (CRD) with 2 factors studied. The first factor is the ratio of wheat flour and red beetroot paste consisting of 3 levels, namely R1 = 30: 70, R2 = 50: 50, R3 = 70: 30. The second factor is the percentage of green bean flour which consists of 3 levels, namely K1 = 50%, K2 = 40%, K3 = 30%. Each treatment was repeated 2 times to obtain 18 trial units. Observations made consisted of hedonic tests and acceptance levels. From the results of the study it can be stated that the treatment has a very significant effect (P10.01) on the hedonic test which includes (color, aroma, taste and texture), and is very significant (P≥0.01) on the level of acceptance which includes (color, aroma, taste, hedonic quality taste, texture, hedonic texture and overall quality). The best formulation of rolled cookies based on organoleptic parameters is obtained in the K2R2 combination. The best rolled cookies have a preference for color of 3.71 (likes), aroma of 4.48 (likes), flavor of 4.43 (likes) and flavor of 4.56 (likes), while the level of acceptance of rolled cookies is 4.53 ( likes), aroma 4.53 (likes), taste 4.56 (likes), hedonic quality taste 4.50 (likes), texture 4.50 (likes), hedonic quality texture 4.56 (likes) and overall acceptance 4 , 23 (likes).
Co-Authors Ainal Nasir Anshar Patria Anum Farida Dewi Ermaya Dewi Ermaya Dewi Ermaya Fachrul Razi Ika Rezvani Aprita Juliani Juliani Kiman Siregar Laila Sari Liya Fitriyana Lukmanul Hakim Masyudi Nurul Fajri Rahmiati Rahmiati Reza Salima Rita Sunartaty Ruka Yulia Salfauqi Nurman Salfauqi Nurman, Salfauqi SATRIYAS ILYAS Sholihati Harahap Sholihati Sholihati Sutriani Sutriani Syaubari Syaubari Yuslinaini Yuslinaini