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Ichsan, Onne Akbar Nur
Institut Teknologi Pagar Alam
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PENGENALAN POTENSI GULA SEMUT JAHE INSTAN KEPADA KELOMPOK PKK DI DESA MUARA GULA BARU PROVINSI SUMATERA SELATAN Onne Akbar Nur Ichsan; Merkuria Karyantina
JMM (Jurnal Masyarakat Mandiri) Vol 4, No 5 (2020): November
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (332.456 KB) | DOI: 10.31764/jmm.v4i5.2930

Abstract

Abstrak: Gula aren atau gula merah banyak dimanfaatkan oleh masyarakat Provinsi Sumatera Selatan sebagai salah satu bahan pelengkap pempek, yaitu cuko. Gula merah berasal dari nira tanaman aren. Nira banyak diolah menjadi berbagai macam produk pangan, salah satu di antaranya adalah gula semut yang merupakan gula aren instan berbentuk serbuk. Diversifikasi pengolahan gula semut akan meningkatkan nilai jual dari gula aren. Pelatihan ini bertujuan untuk mengenalkan produk gula semut yang memiliki banyak kelebihan dibandingkan gula aren balok.Gula semut lebih tahan lama, praktis, dan dapat dikonsumsi secara langsung serta akan menghasilkan gula aren dengan sifat fisik kering, berkristal, dan tidak lengket. Produk gula semut juga ditambahkan dengan ekstrak jahe untuk menambahkan nilai fungsional. Pelaksanaan pelatihan Kelompok PKK Desa Muara Gula Baru ini adalah dengan penyampaian materi dan praktik pembuatan gula semut jahe instan. Anggota PKK banyak menjadi petani dan ibu rumah tangga sehingga usaha produksi gula semut diharapkan mampu meningkatkan taraf perekonomian kelompok. Hasil dari pelatihan ini adalah masyarakat khususnya kelompok PKK Muara Gula Baru mengetahui proses pembuatan gula semut jahe instan sebesar 66,67% dari total peserta dan potensi usahanya sebagai peluang bisnis masyarakat Desa Muara Gula Baru, Kecamatan Ujanmas Kabupaten Muara Enim.Abstract: Brown sugar is widely used by the people of South Sumatra province as a complement to pempek, namely cuko. Brown sugar comes from the palm sap. Nira is widely processed into various kinds of food products, one of which is granular sugar. Diversification of the processing of ant sugar will increase the selling value of palm sugar.This training aims to introduce granular sugar products which have many advantages than palm sugar. Granular sugar is more durable, practical, and can be consumed directly and also dry, crystalline, and non-sticky physical properties.The granular sugar product is also added with ginger extract for added functional value.Training The Empowerment of Family WelfareMuara Gula Baru is by delivering materials and practices for making instant ginger granular sugar. The members become farmers and housewives so that granular sugar production business is expected to be able to increase the group's economic level. The result of this training are the group can understand the process of making granular sugar about 66,67% and the potential for sugar business which is given ginger extract as a enterpreneurship opportunity for that community in Muara Gula Baru village, Ujanmas, Muara Enim.
EFEKTIVITAS PENDAMPINGAN DAN PEMBERIAN MAKANAN TAMBAHAN (PMT) PADA ANAK PENDERITA STUNTING DI KELURAHAN SEMANGGI PROVINSI JAWA TENGAH Onne Akbar Nur Ichsan; Gideoni Wahyu Priyambodo; Ita Noviana; Khoirina Dwi Rahmawati; Muhammad Nurhuda
JMM (Jurnal Masyarakat Mandiri) Vol 6, No 1 (2022): Februari
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (383.423 KB) | DOI: 10.31764/jmm.v6i1.6612

Abstract

Abstrak: Kelurahan Semanggi memiliki total anak penderita stunting tertinggi di Kota Surakarta Jawa Tengah yaitu sebesar 18,5 %. Tercatat terdapat 9 anak penderita stunting yang mayoritas faktor penyebabnya antara lain tingkat kemiskinan yang tinggi, lingkungan yang kurang bersih, dan kurangnya pengetahuan mengenai gizi penunjang pertumbuhan anak. Salah satu solusi yang dapat dilakukan adalah dengan pemberian makanan tambahan (PMT) dan sosialisasi. Metode sosialisasi door to door digunakan dalam program ini, dimana anggota pengabdi mendatangi rumah keluarga yang memiliki anak penderita stunting. Kegiatan ini bertujuan untuk membantu meningkatkan tumbuh kembang anak yang terlanjur mengalami stunting. Hasil pelaksanaan kegiatan PMT yang dilakukan sebanyak tiga kali menunjukkan terjadi peningkatan berat badan secara bertahap. Hasil kegiatan juga menunjukkan terjadinya peningkatan kesadaran orang tua terhadap gizi anak yang harus terpenuhi yaitu sebesar hampir 100%. Melalui kegiatan sosialisasi dan pemberian makanan tambahan ini, dapat membantu Dinas Kesehatan Kota dalam mengedukasi masyarakat supaya penanganan stunting khususnya di Kelurahan Semanggi, Kecamatan Pasar Kliwon Kota Surakarta dapat segera teratasi.Abstract: Semanggi Village has the highest total stunting children in Surakarta City of Central Java which is 18.5%. There are 9 children with stunting, the majority of which are the causes, including high poverty rates, a less clean environment, and lack of knowledge about nutrition supporting child growth. One solution that can be done is by supplemental feeding (PMT) and socialization. Door to door method is used in this program, where members visit the homes of families who have stunted children. This activity aims to help increase the growth and development of children who have stunting. The results of the implementation of PMT activities carried out three times showed a gradual increase in weight. The results of the implementation of PMT activities carried out three times showed a gradual increase in weight. The results of the activity also showed an increase in parental awareness of child nutrition that must be fulfilled by almost 100%. Through this socialization and supplemental feeding activities, it can help the City Health Office in educating the community so that the handling of stunting, especially in Semanggi Village, Kliwon Market District of Surakarta City can be resolved immediately.
Peningkatan Pendapatan GAPOKTAN Melalui Diversifikasi Berbasis Olahan Jagung Vivi Nuraini; Onne Akbar Nur Ichsan; Lianda Novias Sholihah; Retna Indri Juwita
Jurnal Pengabdian kepada Masyarakat UBJ Vol. 6 No. 2 (2023): Juni 2023
Publisher : Lembaga Penelitian Pengabdian kepada Masyarakat dan Publikasi Universitas Bhayangkara Jakarta Raya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31599/jabdimas.v6i2.1805

Abstract

Abstract GAPOKTAN Wonosegoro is one of the GAPOKTANs of Cepogo Village which produces cassava, chayote and corn. One of the problems that is often faced by GAPOKTAN is the decrease in the price of crops when the harvest is abundant, even though the shelf life of these commodities is not long lasting. The selling price of agricultural products during the main harvest experienced a very significant decrease. For this reason, it is necessary to process agricultural products into finished products. Diversification of processed corn is one of the solutions for increasing sales value, increasing shelf life and indirectly increasing the profits of the Association of Farmers Groups (GAPOKTAN). The purpose of this community service is to reduce the sale of raw agricultural products to finished products. Processing, packaging and marketing training is expected to be a solution to existing problems. The expected outcome of this service is that GAPOKTAN Wonosegoro is able to process and sell corn-based food products in collaboration with BUMDesa Tumang as a distributor so that they can improve shared welfare. Keywords: Diversification , Corn, GAPOKTAN
Artikel Review AKTIVITAS ANTIOKSIDAN BEBERAPA OLAHAN TANAMAN UNTUK MENJADI PRODUK TEH Onne Akbar Nur Ichsan; Marta Tika Handayani
Jurnal BETAHPA Vol. 1 No. 1 Desember (2022): JURNAL BETAHPA (Besemah Teknologi Hasil Pertanian)
Publisher : P3M Institut Teknologi Pagar Alam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36050/betahpa.v1i1 Desember.74

Abstract

Tea is a beverage known to have high antioxidant content. Several processed teas from several plants in Indonesia have been investigated for their antioxidant content. This journal discusses some of the antioxidant content of various plants that are claimed to be teas that have been processed in various processing methods. The antioxidant test method chosen for the review of antioxidant testing in its preparations is the DPPH (1,1-Diphenyl-2- picrylhydrazyl) method because this method is widely used in various antioxidant studies. The teas found by the author from several literatures include Moringa leaf (Moringa oleifera), soursop leaf tea (Annona muricata), cocoa leaf tea (Theobroma cacao L), coffee leaf tea (Coffea arabica), and edible flowers such as flower tea. rosella (Hibiscus sabdariffa), butterfly pea flower (Clitoria ternatea), then green tea and black tea (Camellia sinensis) as a comparison. The results of the review showed that the highest level of antioxidant activity was found in moringa leaf tea (74.9% inhibition) and the lowest was found in cocoa leaves (20.31% inhibition). All samples were still under the antioxidant activity of green tea (Camellia sinensis).
Degradasi Protein Selama Fermentasi Koro Kratok (Phaseolus lunatus) menggunakan Rhizopus oligosphorus Marta Handayani; Ira Gusti Riani; Aldilla Sari Utami; Onne Akbar Nur Ichsan
Jurnal Teknologi Agro-Industri Vol. 10 No. 1 (2023): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v10i1.176

Abstract

Koro kratok fermentation used Rhizopus oligosphorus was one of Indonesian’s society methods to consumed Koro kratok. Rhizopus oligosphorus produced proteolytic enzyme which can be used to break down complex protein to simple protein. Protein degradation was observed based on the fermentation time of koro kratok. Fermentation times used were 0 hours, 12 hours, 24 hours, 36 hours, 48 hours, 72 hours, 96 hours and 120 hours of fermentation. Parameters observed included proteolytic activity, growth of Rhizopus oligosphorus mycelium, dissolved protein, protein concentration and degree of hydrolysis also protein pattern using SDS PAGE. Observation showed that proteolytic activity, Rhizopus oligosphorus mycelium growth, dissolved protein, protein concentration and degree of hydrolysis were directly proportional to the length of fermentation time. The results of observation on protein patterns using SDS PAGE show that the longer the fermentation time, the simpler the protein produced. The longer the fermentation time, the bigger protein degration of koro kratok.
Artikel Review AKTIVITAS ANTIOKSIDAN BEBERAPA OLAHAN TANAMAN UNTUK MENJADI PRODUK TEH Onne Akbar Nur Ichsan; Marta Tika Handayani
Jurnal BETAHPA Vol. 1 No. 1 Desember (2022): JURNAL BETAHPA (Besemah Teknologi Hasil Pertanian)
Publisher : P3M Institut Teknologi Pagar Alam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36050/betahpa.v1i1 Desember.74

Abstract

Tea is a beverage known to have high antioxidant content. Several processed teas from several plants in Indonesia have been investigated for their antioxidant content. This journal discusses some of the antioxidant content of various plants that are claimed to be teas that have been processed in various processing methods. The antioxidant test method chosen for the review of antioxidant testing in its preparations is the DPPH (1,1-Diphenyl-2- picrylhydrazyl) method because this method is widely used in various antioxidant studies. The teas found by the author from several literatures include Moringa leaf (Moringa oleifera), soursop leaf tea (Annona muricata), cocoa leaf tea (Theobroma cacao L), coffee leaf tea (Coffea arabica), and edible flowers such as flower tea. rosella (Hibiscus sabdariffa), butterfly pea flower (Clitoria ternatea), then green tea and black tea (Camellia sinensis) as a comparison. The results of the review showed that the highest level of antioxidant activity was found in moringa leaf tea (74.9% inhibition) and the lowest was found in cocoa leaves (20.31% inhibition). All samples were still under the antioxidant activity of green tea (Camellia sinensis).
Sensory Properties and Volatile Compound Profile of Anaerobic Fermented Gayo Arabica Coffee In Non-Washed Processing Budi Mulyara; Supriyadi Supriyadi; Yudi Rahmadian; Onne Akbar Nur Ichsan
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 37 No 3 (2021)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v37i3.464

Abstract

Coffee is a popular beverage that is consumed worldwide. Flavor is an important aspect of excellent coffee. Fermentation was applied in the wash coffee processing to degrade the mucilage layer and to improve the flavor quality. Fermentation in non-washed gayo arabica coffee processing has not been widely reported. This study aims to analyze the effect of anaerobic fermentation on non-washed Gayo arabica coffee processing to obtain coffee with the highest sensorial score. Coffee fruit were processed and fermented for 0-48 hours. Sensorial score, volatile, and non-volatil compounds were observed at roasted bean. A significant increase in sensory test scores was obtained in the Pulped Natural (PN) process which was fermented with a score of 85.58 ± 1.01. Concentrations of citric, malic, succinic, lactic, and acetic acids are varied between the treatments. Volatile analysis using SPME-GCMS produced 20 compounds with an Odor Active Value OAV> 1 consisting of aldehydes, furans, ketones, phenols, pyrazines, and terpenes. β-Damascenone was a compound that has the highest OAV values with honey-like, fruity, apple, and rose aroma characteristics that dominate PN and Black Honey (BH). Fermentation for 48 h in the PN process is suitable for use in Gayo with humid conditions and high altitudes. Keywords: Coffea arabica, SPME-GCMS, Volatile compounds, HPLC, Non-volatile components, Coffee processing.
Peningkatan Pendapatan Gapoktan Melalui Diversifikasi Berbasis Olahan Jagung Nuraini , Vivi; Ichsan, Onne Akbar Nur; Sholihah, Lianda Novias; Juwita, Retna Indri
Jurnal Pengabdian kepada Masyarakat UBJ Vol. 6 No. 2 (2023): June 2023
Publisher : Lembaga Penelitian Pengabdian kepada Masyarakat dan Publikasi Universitas Bhayangkara Jakarta Raya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31599/yxsh6b71

Abstract

GAPOKTAN Wonosegoro is one of the GAPOKTANs of Cepogo Village which produces cassava, chayote and corn. One of the problems that is often faced by GAPOKTAN is the decrease in the price of crops when the harvest is abundant, even though the shelf life of these commodities is not long lasting. The selling price of agricultural products during the main harvest experienced a very significant decrease. For this reason, it is necessary to process agricultural products into finished products. Diversification of processed corn is one of the solutions for increasing sales value, increasing shelf life and indirectly increasing the profits of the Association of Farmers Groups (GAPOKTAN). The purpose of this community service is to reduce the sale of raw agricultural products to finished products. Processing, packaging and marketing training is expected to be a solution to existing problems. The expected outcome of this service is that GAPOKTAN Wonosegoro is able to process and sell corn-based food products in collaboration with BUMDesa Tumang as a distributor so that they can improve shared welfare.
Pendampingan Branding Product Tahu, Tempe, Toge dan Digital Marketing di Desa Gunung Kendang Tri Susanti; Nanda S. Prawira; Onne Akbar Nur Ichsan
JURNAL PENGABDIAN MASYARAKAT INDONESIA Vol. 2 No. 2 (2023): Juni : Jurnal Pengabdian Masyarakat Indonesia (JPMI)
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jpmi.v2i2.2167

Abstract

the purpose of this service is to provide knowledge about Product Branding and Marketing Digitalization of Tofu, Tempe Toge Products to the Gunung Kendang Community. So far, product packaging has not provided maximum hygiene and marketing, especially in the previous product packaging which still used plastic bags which were not good for health. So that assistance is needed for development in product packaging, and digitalization of marketing in an effort to increase the economy and product marketing. The methods for implementing the community partnership program service activities include; Methods of interviews, questionnaires, site condition surveys and area analysis, communication with the head of the RT Gunung Kendang and discussions with people who produce Toge, Tempe and Toge in identifying needs and supporting facilities in the production process, and determining digital marketing concepts. Through this mentoring activity produced several achievements, namely; Tofu, tempe and bean sprout business actors in Gunung Kendang Village can provide products with more attractive packaging designs, are more durable and more hygienic.
Pendampingan Pengolahan Cabai Menjadi Bubuk (CAMBUK) pada Kelompok Tani Sehase I Desa Tebat Lereh Kota Pagar Alam Puspita, Desi; Ichsan, Onne Akbar Nur; Syahri, Riduan
Jurnal SOLMA Vol. 13 No. 3 (2024)
Publisher : Universitas Muhammadiyah Prof. DR. Hamka (UHAMKA Press)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/solma.v13i3.16421

Abstract

Background: Kelompok tani Sehase I desa Tebat Lereh mayoritas penduduk yang berprofesi sebagai petani. Hasil panen yang melimpah, pendapatan mereka tetap rendah karena harga jual cabai naik turun dan tidak stabil. Dimana harga cabai ditengkulak dan dipasar tradisional tidak stabil dan cenderung murah bahkan tidak laku sehingga membusuk. Tujuan dari kegiatan pengabdian ini yaitu untuk meningkatkan pemberdayaan mitra, peningkatan pendapatan, keterampilan dengan inovasi produk cabai menjadi bubuk (Cambuk) dan pemasaran digital. Metode: Pelaksanaan kegiatan pengabdian kepada masyarakan yaitu tahap analisis kebutuhan, tahap pendampingan dan implementasi, dan tahap evaluasi. Indikator keberhasilan kegiatan pendampingan pengolahan cabai menjadi cabai bubuk yaitu dengan mengukur sebelum (pre-test) dan sesudah (post-test) penyuluhan dengan Tingkat pengetahuan dan keterampilan peserta dari segi pembuatan dan manfaat cabai bubuk dan mutu cabai dalam jangka Panjang. Hasil: Terjadi peningkatan pengetahuan dan keterampilan petani yang tinggi dengan Tingkat prensentase 98,83% masuk pada kategori tinggi. Kesimpulan: Kegiatan pendampingan ini memberikan dampak positif terhadap harga jual cabai bubuk dengan peningkatan mutu produk dan menigkatkan pemasaran produk kelompok tani sehase 1.
Co-Authors Aldilla Sari Utami Aldoni, M. Citra Pratiwi Prayitno Defira, Citra Desi Puspita Dwi Budi Santoso Dwisatria, Novian Eka Lidiasari Endang Verawati Filli Pratama Fitri Ramadhani Gatot Priyanto Gideoni Wahyu Priyambodo Harsanto, Bovi Wira Hermanto Hermanto Ira Gusti Riani Ita Noviana Juwita, Retna Indri Khoirina Dwi Rahmawati Kiki Yuliati Lestari, Windi Lianda Novias Sholihah Manurung, Nancy Eka Putri Marta Handayani Marta Tika Handayani Martiana, Anggia Merkuria Karyantina Merynda Indriyani Syafutri Muhammad Arwani Muhammad Nurhuda Mulyara, Budi Nanda S. Prawira Nuraini , Vivi Nuraini, Vivi Padya, Inka Rizki Pranata, Boby Pratiwi, Citra Prayitno, Citra Pratiwi Retna Indri Juwita Ririn Fatma Nanda Robbani, Syifa Sa'adah, Laila Mu'arifatus Saputra, Doris Sherendita, Nabila Sholihah, Lianda Novias Sugito - Sujatmiko, Harumi Supriyadi Supriyadi Syahri, Riduan Syaiful, Friska Syerina Raihatul Jannah Tamrin Tamrin Tri Susanti Tri Wardani Widowati Trisna Wahyu Swasdiningrum Putri Yanuriati, Anny Yudi Rahmadian