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All Journal Pelita Perkebunan Jurnal SOLMA Jurnal Teknologi Agro-Industri JMM (Jurnal Masyarakat Mandiri) PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal ABDIMAS (Pengabdian kepada Masyarakat) UBJ Jurnal Pengabdian Masyarakat Indonesia (JPMI) Jurnal Pengabdian kepada Masyarakat (ABDIKEMAS) Journal of Food and Agricultural Product Jurnal Teknologi dan Mutu Pangan Jurnal BETAHPA AGRIC Jurnal BETAHPA Science Technology and Management Journal (STMJ) Sriwijaya Foodtech Journal Jurnal UNIV.BI MENGABDI
Ichsan, Onne Akbar Nur
Institut Teknologi Pagar Alam
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Indonesia Pemberdayaan Petani Berbasis Optimalisasi Limbah Pertanian dengan Teknologi KOMPOC Nur Ichsan, Onne Akbar; Martiana, Anggia; Prawira, Nanda S.; Ramadhani, Fitri; Dwisatria, Novian
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.v13i3.16627

Abstract

Background: Sektor pertanian merupakan salah satu sektor yang berkontribusi terhadap perekonomian nasional. Tentunya perlu dikelola secara optimal agar dapat meningkatkan kesejahteraan masyarakat khususnya petani. Mahalnya harga pupuk menjadi permasalahan utama petani saat ini sehingga perlunya alternatif pengganti sumber nutrisi tanaman. Pengoptimalan limbah pertanian yang terdapat di sekitar dapat dimanfaatkan menjadi bahan baku dalam pembuatan pupuk organik. Optimalisasi limbah pertanian dengan teknologi KOMPOC (kompos dan POC) merupakan upaya dalam mewujudkan pertanian berkelanjutan. Metode: yang dilakukan dalam kegiatan ini antara lain yakni sosialisasi, pelatihan, pendampingan, evaluasi dan keberlanjutan program. Kegiatan pelatihan ini rencananya akan dilaksanakan pada bulan September 2024. Sasaran kegiatan pelatihan ini adalah kelompok tani Cendawan Emas, Desa Palang Kenidai, Kecamatan Dempo Tengah, Pagaralam. Hasil: Hasil pelatihan dan pendampingan menunjukkan bahwa dengan teknologi fermentor dapat memaksimalkan limbah pertanian menjadi produk pupuk organik yang bermanfaat. Sehingga, dapat mengurangi limbah di lokasi pertanian. Kesimpulan: Melalui kegiatan ini diperoleh beberapa kesimpulan antara lain yakni limbah pertanian yang berasal dari sisa panen komoditi hortikultura memiliki potensi sebagai bahan baku dalam pembuatan kompos dan pupuk organik cair sehingga dapat meminimalisir biaya usaha tani dan mengurangi ketergantungan petani terhadap penggunaan pupuk kimia serta dapat dilaksanakan secara berkelanjutan guna mendukung pertanian yang ramah lingkungan.
CHARACTERIZATION OF CELLULOSE FIBER ISOLATION FROM KAPOK RANDU (Ceiba pentandra) ON NaOH CONCENTRATION AND DELIGNIFICATION PROCESS TIME Robbani, Syifa; Ichsan, Onne Akbar Nur; Sa'adah, Laila Mu'arifatus; Nanda, Ririn Fatma; Arwani, Muhammad
Agric Vol. 36 No. 2 (2024)
Publisher : Fakultas Pertanian dan Bisnis, Universitas Kristen Satya Wacana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24246/agric.2024.v36.i2.p267-282

Abstract

Kapok range is a natural fiber that has considerable potential in the form of cellulose and can be enhanced by its physical and mechanical value cellulose. This study aims to analyze the character of cellulose produced from kapok and isolation. The cellulose isolation method used a factorial complete randomized design, namely the first factor of NaOH concentration (4%, 6%, and 8%) and the second factor of extraction time (40, 50, and 60 minutes). The cellulose isolation process showed that the method did not significantly affect the yield of randu kapok cellulose. The highest yield and degree of whiteness resulted from the treatment of 4% NaOH concentration and 40 minutes of extraction time with a yield of 6.54 ± 0.82%. The following result showed that the treatment had a significant effect on the results of the degree of whiteness. The highest degree of whiteness resulted from the treatment of 8% NaOH concentration and 60 minute extraction time of 30 ± 0.7. The cellulose isolation results of kapok resulted in cellulose content of 90.15 ± 0.81%, hemicellulose content of 3.6 ± 0.52%, and lignin content of 0.91 ± 0.03%. The analyzed properties provide a strong basis for considering the potential use of such cellulose nanofibers in various industrial applications, such as the manufacture of sustainable composite materials or other valueadded products.
Mini Review: Various Processing of Organic Waste into Food Packaging Nur Ichsan, Onne Akbar; Jannah, Syerina Raihatul; Robbani, Syi'fa
Journal of Food and Agricultural Product Vol. 5 No. 1 (2025): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i1.6395

Abstract

The presence of organic waste from both food and non-food products has been identified as a significant contributing factor to environmental pollution. Several processing methodologies have been employed for organic waste, including producing biogas, compost, animal feed, and recycling materials for use in packaging. The potential for processing organic waste into food packaging is also interesting. This study aims to provide a comprehensive overview of the types of organic waste that can be utilized as food packaging materials. The waste identified in various articles was then grouped according to the kind of packaging material, including: paper packaging, plastic packaging, film packaging, and active packaging. The findings were then reviewed and compared based on packaging testing parameters, including morphological analysis (SEM, FTIR), thickness, thermal stability, color index, physical properties (water activity, water content, water absorption capacity, water solubility), mechanical properties (tensile strength and elongation at break, antioxidant and antibacterial activity, and biodegradation assessment in soil. The study showed that food packaging made from food waste has excellent properties that make it flexible, non-toxic and naturally biodegradable. The study also showed that making food packaging from organic waste is relatively simple and can be done at a relatively low cost. Keywords: organic waste, paper packaging, film packaging, bioplastic, active packaging
Pengaruh Konsentrasi Natrium Karbonat (Na2CO3) pada Pembuatan Karbon Aktif Ampas Tebu Sherendita, Nabila; Yanuriati, Anny; Santoso, Budi; Priyanto, Gatot; Yuliati, Kiki; Ichsan, Onne Akbar Nur; Pranata, Boby; Hermanto, Hermanto
Sriwijaya FoodTech Journal Vol 2 No 01 (2025): Sriwijaya Foodtech Journal
Publisher : Prodi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64723/sftj.v2i01.15

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi aktivator natrium karbonat (Na2CO3) terhadap kualitas karbon aktif ampas tebu yang dihasilkan. Metode penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) non faktorial dengan perlakuan konsentrasi natrium karbonat (A = 4,5%, B = 5,0%, C = 5,5%, D = 6,0%, dan E = 6,5%). Setiap perlakuan diulang sebanyak 3 kali. Parameter yang diamati terdiri dari kadar air, abu, zat mudah menguap, karbon terikat dan daya serap terhadap iodium. Hasil penelitian menunjukkan bahwa perlakuan berpengaruh nyata terhadap semua parameter yang diuji.
Evaluasi Antioksidan Minuman Kopi yang Dikombinasikan dengan Ekstrak Gambir dan Madu: Antioxidant Evaluation of Coffee Beverages Combined with Gambier Extract and Honey Jannah, Syerina Raihatul; Verawati, Endang; Manurung, Nancy Eka Putri; Ichsan, Onne Akbar Nur
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 1 (2025): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i1.5094

Abstract

Free radicals are molecules with unpaired electrons that can trigger various serious diseases. Therefore, antioxidant intake through food and beverages is essential to prevent free radical-induced damage. This study aimed to analyze the effect of coffee, gambir extract, and honey on antioxidant levels to support health improvement. A completely randomized design (CRD) with a single factor, nonfactorial method was used, focusing on different ratios of coffee powder combined with gambir extract and honey. Five treatment formulations were tested: 100% coffee (control) and combinations with 2.5%, 5%, 7.5%, and 10% of gambir extract and honey. Each treatment was replicated three times. The observed parameters included pH, solubility, total phenol content, and antioxidant activity (IC50 value). The results showed that the combination significantly affected all the observed parameters. The values obtained ranged from pH 6.21 to 6.33, solubility from 27.40% to 31.72%, total phenol from 8.40 mg / ml to 78.53 mg / ml and IC50 from 117.89 ppm to 563.06 ppm. Therefore, the conclusion of this study is that the addition of gambir extract and honey can enhance antioxidant activity and increase the inhibition of free radicals in coffee beverages. This research is expected to contribute to the development of functional drinks.
Diseminasi Teknologi Pembuatan Sabun Padat Organik di SMPIT Raudhatul Ulum Desa Sakatiga Kabupaten Ogan Ilir: Dissemination of Organic Hard Soap Making Technology at SMPIT Raudhatul Ulum Sakatiga Village, Ogan Ilir Regency Pratama, Filli; Syafutri, Merynda Indriyani; Defira, Citra; Lidiasari, Eka; Widowati, Tri Wardani; Syaiful, Friska; Sugito, Sugito; Tamrin, Tamrin; Pratiwi, Citra; Ichsan, Onne Akbar Nur
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 10 No. 9 (2025): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v10i9.8655

Abstract

SMPIT Raudhatul Ulum is in Sakatiga Village, Ogan Ilir Regency, South Sumatra Province. One of the efforts to achieve the vision and mission, SMPIT Raudhatul Ulum collaborates with universities to improve and develop the quality of human resources, such as implementing community service activities related to the learning process. One of them is about the technology of making organic hard soap, which is part of chemistry learning. This community service activity aimed to provide knowledge, understanding, and training on the technology of making organic hard soap made from cucumber and coffee to teachers and students of SMPIT Raudhatul Ulum, Sakatiga Village, Ogan Ilir Regency. The method used was the lecture method, which was carried out through the delivery and explanation of material, accompanied by discussion, and the practice of making organic solid soap. The results showed that this activity could provide knowledge, understanding, and skills to the audience regarding organic hard soap made from cucumber and coffee powder, with an increase in the audience's understanding of organic hard soap of 26.02%, after the delivery of material and practice of making organic hard soap.
The Role of High Pressure Processing in Maintaining Microbiological Safety and Flavor of Fresh and Minimally Processed Foods: A Mini Review Prayitno, Citra Pratiwi; Defira, Citra; Ichsan, Onne Akbar Nur; Sujatmiko, Harumi; Saputra, Doris; Lestari, Windi; Aldoni, M.
Journal of Food and Agricultural Product Vol. 5 No. 2 (2025): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i2.7236

Abstract

The microbiological safety of fresh food products is a crucial challenge in the food industry, mainly due to the high prevalence of pathogenic microorganisms such as Salmonella spp., Escherichia coli, and Listeria monocytogenes. At the same time, there is an increase in consumer demand for fresh products with optimal organoleptic and natural nutritional qualities. High-Pressure Processing (HPP), as a non-thermal processing technology, offers an innovative solution to these problems. This mini review aims to examined the basic principles of HPP, its effectiveness in inactivating microorganisms, and its impact on the sensory attributes of various fresh food products. Various studies show that HPP can significantly reduce the number of microbes while maintaining the organoleptic characteristics of fresh food products. Overall, HPP shows great potential as a future food processing technology that can bridge the need for safety and quality in fresh products. Keywords: High-Pressure Processing, food products, fresh food
PERBAIKAN TEKSTUR KERIPIK KULIT MANGGA MELALUI PERENDAMAN LARUTAN KAPUR SIRIH DAN PENJEMURAN Harsanto, Bovi Wira; Ichsan, Onne Akbar Nur
Science Technology and Management Journal Vol. 4 No. 1 (2024): Januari 2024
Publisher : Fakultas Sains dan Teknologi, Universitas Nasional Karangturi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53416/stmj.v4i1.227

Abstract

Pengolahan buah mangga dapat menyisakan limbah berupa kulit mangga. Adanya kandungan pektin dalam kulit mangga membuka peluang untuk diolah menjadi produk pangan, seperti keripik. Perlakuan pendahuluan berupa perendaman larutan kapur sirih dan penjemuran jarang dikaji dalam evaluasi karakter keripik kulit mangga yang dihasilkan. Oleh karena itu, penelitian ini bertujuan untuk mengevaluasi perlakuan perendaman larutan kapur sirih dan penjemuran terhadap karakter keripik kulit mangga. Penelitian ini menerapkan 4 kombinasi perlakuan pendahuluan sebelum penggorengan keripik kulit mangga, yaitu tanpa perendaman larutan kapur sirih dan tanpa penjemuran; tanpa perendaman larutan kapur sirih dan dengan penjemuran; dengan perendaman larutan kapur sirih dan tanpa penjemuran; dengan perendaman larutan kapur sirih dan dengan penjemuran. Konsentrasi larutan kapur sirih yang digunakan adalah 2% b/v. Keripik kulit mangga diamati parameter tekstur melalui prinsip compression menggunakan universal testing machine dan parameter warna melalui prinsip CIE L a b menggunakan chromameter. Hasil penelitian menunjukkan bahwa kombinasi perlakuan perendaman larutan kapur sirih dan penjemuran mampu meningkatkan tekstur dari keripik kulit mangga setelah penggorengan, yaitu kekokohan sebesar 19,86 N dan kepatahan sebesar 16,28 N dibandingkan perlakuan lain. Namun, kombinasi perlakuan tersebut memiliki kecerahan yang kurang baik (16,63 dari 100) dan kuningnya memudar (5,10 dari 60). Temuan penelitian ini mampu menginformasikan pentingnya perlakuan pendahuluan sebelum penggorengan agar menghasilkan keripik kulit mangga yang bertekstur renyah meskipun perlu perbaikan dari segi warna.
SOSIALISASI KEAMANAN PANGAN PADA PEMBUATAN SAUS CABAI DI DESA DURIAN DANGKAL KABUPATEN LAHAT Ichsan, Onne Akbar Nur; Padya, Inka Rizki
JURNAL UNIV.BI MENGABDI Vol 1 No 1 (2022): Jurnal UNIV.BI Mengabdi : Desember
Publisher : LPPM UNIVERSITAS BINA INSAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32767/mengabdi.v1i1.1850

Abstract

Desa Durian Dangkal berada di Kabupatan Lahat Sumatra Selatan memiliki potensi hasil pertanian yang cukup banyak. Hasil pertaniannya antara lain kopi, cabai, buah tempelsi, buah durian, dan hasil sawah seperti padi. Khusus untuk cabai ketika musim panen tiba dan produksi yang melebihi kebutuhan biasanya cabai tersebut akan dibuang begitu saja. Pembuatan saus cabai menjadi salah satu solusi dalam permasalahan ini. Namun untuk mencapai kualitas saus cabai yang tahan lama diperlukan teknik pengolahan yang baik. Hal ini juga berkaitan langsung dengan keamanan pangan. Pengenalan keamanan pangan ini dipraktikkan pada pengolahan saus cabai. Metode yang digunakan adalah seminar materi dan praktik pengolahan saus cabai. Saus cabai dipilih karena produksi buah cabai yang melimpah ketika panen sehingga harganya turun dan jika tidak laku akan cepat busuk. Keamanan pangan pada saus cabai terletak pada titik kritis ketika pemasakan cabai dan pengemasan. Hasil pengabdian ini masyarakat sebesar 75% peserta memperoleh peningkatan pengetahuan sehingga dapat mengetahui cara mengolah pangan yang baik dan aman.
Introduksi dan Pelatihan Pembuatan Nata de Citrullus dari Kulit Semangka untuk Mendukung Pengembangan Usaha Nata di Kota Prabumulih Lidiasari, Eka; Widowati, Tri Wardani; Putri, Trisna Wahyu Swasdiningrum; Syafutri, Merynda Indriyani; Syaiful, Friska; Ichsan, Onne Akbar Nur; Prayitno, Citra Pratiwi
Jurnal Pengabdian kepada Masyarakat (ABDIKEMAS) Vol 7 No 2 (2025): Jurnal Pengabdian kepada Masyarakat (ABDIKEMAS)
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat, Politeknik Kesehatatan Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/abdikemas.v7i2.3664

Abstract

Prabumulih has many small and medium enterprises (SMEs) whose main product is nata de coco, but the limited availability of coconut water has encouraged the development of nata de citrullus made from watermelon rind as an alternative raw material for product diversification and waste reduction. This community service activity was carried out at KsP SME and Triliyat SME through preparatory activities, outreach, hands-on training, organoleptic testing, and evaluation. Two variants were tested: a mixed extract of albedo and rind, and an albedo-only extract. Hedonic and hedonic quality tests showed that the mixed variant was preferred, with a cloudy white color and chewy texture (color scores 1.8–1.9; texture 1.5–2.1). The average hedonic scores for color and texture were 3.2 and 2.8 for the mixed variant, and 2.5 and 2.4 for the albedo variant. Pre-test and post-test evaluations showed a 57.50% increase in participants’ understanding, indicating that the training was effective and practical in supporting nata product development in SMEs.
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