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Pamungkas, Wiyan Afriyanto
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KARAKTERISTIK KEMATANGAN BUAH MELON ‘PREMIER’ (Cucumis melo L.) BERDASARKAN SIFAT AKUSTIK Wiyan Afriyanto Pamungkas; Nursigit Bintoro
AGROINTEK Vol 15, No 3 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i3.9621

Abstract

Determining the right time to harvest is very important to do for agricultural commodities. This is related to post-harvest handling and extending the shelf life of fruits. Determining the level of melon maturity is still done manually by tapping the surface of the fruit by hand, but this method is still subjective. This research aims to study the maturity level of the 'Premier' melon to determine the appropriate harvest time based on acoustic properties and its relationship to the physic-chemical properties of the melon using a self-made tapping device. Based on the results obtained, the acoustic properties parameters showed a strong enough relationship to the physico-chemical parameters of melons. Based on linear regression analysis, it can be seen that the best acoustic parameters in estimating and determining the right harvest time for melons are the dominant frequency (f), magnitude (M), and zero moment power (Mo). 'Premier' melons can be harvested when the dominant frequency (f) is ≤ 219.92 Hz with a magnitude (M) of ≤ 39.72 dB, and the zero moment power (Mo) value is ≤ 68.99 according to the actual harvest age in the field conducted by farmers at the harvest age of 64 DAP.
The Effect Of Dewaka Banana Ripeness Color Index And Fermentation Time On Fermentation Liquid And Solid Waste In Bioethanol Production Wiyan Afriyanto Pamungkas
Musamus AE Featuring Journal Vol 2 No 2 (2020): MAEF-J April 2020
Publisher : Faculty of Agriculture, Musamus University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/maef-j.v2i2.3725

Abstract

Dewaka banana is a plant that grows abundantly in Merauke Regency. However, it has not widely used because there is a slightly sour taste when they are ripe. Even though, Dewaka banana has a sugar content that is potential used in bioethanol production. Bananas will convert starch content into sugars (glucose) during the ripening stage. One indicator of determining fruit maturity is by looking at the color index of the fruit skin. In bioethanol production, the fermentation process will produce liquid before purified into ethanol through a distillation process and solid waste. This study aimed to determine the effect of the ripeness color index of Dewaka bananas and the fermentation time on the fermented liquid and solid waste obtained from the fermentation of Dewaka banana fruit substrates with maturity color indexes 3, 5, and 7 at the fermentation time of 24, 30, and 36 hours. The results obtained showed that the best combination was obtained from the maturity color index 7 at a 24-hour fermentation time with the fermented liquid as much as 1.45 liters and solid waste as much as 0.35 kg
Sosialisasi dan Pelatihan Pemanfaatan Lahan Pekarangan untuk Tanaman Obat Keluarga (TOGA) di Kampung Kweel Kabupaten Merauke Wiyan Afriyanto Pamungkas; Yosehi Mekiuw; Mega Ayu Yusuf
Jurnal Pengabdian Kepada Masyarakat Digital Vol 2, No 1: JUPED - Februari 2023
Publisher : Insight Power (Kekuatan Wawasan)

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

Abstract

Family Medicinal Plants (TOGA) is a plant with medicinal properties and prevention of various diseases. TOGA can be cultivated by the community in their yards to become an alternative family medicine for minor illnesses or to help maintain body stamina. However, the community has not used their yard for planting TOGA intensively. The purpose of this community service activity is to increase the knowledge and understanding of the people of Kweel Village, Elikobel District, Merauke Regency, about the potential of their yards and the benefits of Family Medicinal Plants (TOGA) as ingredients or family medicines to deal with health problems independently (self-care). The method used in this service is to provide socialization and training by making demonstration gardens and giving TOGA tree seedlings to be planted, as well as monitoring and evaluation. The results obtained from this community service are the availability of demonstration gardens and TOGA land planted independently by the community. In addition, the community of Kweel Village also gained insight into the benefits of the TOGA they grew in their yards.Keywords: medicinal plant family (TOGA); socialization; training; yard
Study of Kacang Goat Breeding Program Using Qualitative Analysis Methods Apri Irianto; Wiyan Afriyanto Pamungkas; N. Nurcholis; Syetiel Maya Salamony; Desmina K. Hutabarat
Chalaza Journal of Animal Husbandry Vol 8, No 1 (2023): Chalaza Journal of Animal Husbandry
Publisher : UNIVERSITAS SEMBILANBELAS NOVEMBER KOLAKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31327/chalaza.v8i1.1957

Abstract

Merauke has several kinds of livestock that have the potential to be well-developed to meet the needs of animal protein.  This study aims to find out how the Kacang goat breeding program in Tanah Miring District by looking at several qualitative parameters on breeders including; education level, livelihood, rearing system, livestock origin, and ownership status. Data were collected using questionnaires and analyzed using descriptive analysis assisted by MS Excel for data tabulation. The results showed that the level of formal education at the elementary level dominated the characteristics of Kacang goat breeders in Tanah Miring District with the main livelihood as a farmer. The intensive maintenance system predominates in Tanah Miring District. As many as 80% of respondents answered that Kacang goats were livestock purchased from outside the Tanah Miring District area and the rest were those born in the area.
Pemanfaatan Limbah Peternakan untuk Ketahanan dan Kemandirian Energi, Pangan, dan Lingkungan di Kampung Marga Mulya Distrik Semangga Kabupaten Merauke Provinsi Papua Selatan Adik Putra Andika; Parjono Parjono; Wiyan Afriyanto Pamungkas; Eko Budianto
Jurnal Abdi Masyarakat Indonesia Vol 4 No 1 (2024): JAMSI - Januari 2024
Publisher : CV Firmos

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54082/jamsi.1037

Abstract

Kabupaten Merauke merupakan salah satu daerah yang memiliki Program Sentra Peternakan Rakyat (SPR). Metode beternak umumnya dilakukan secara umbaran, ternak dilepas atau diikat pada ladang siang hari (tidak dikandangkan) sehingga limbah/feses mencemari lingkungan karena menimbulkan pencemaran udara akibat bau yang tidak sedap. Permasalahan lainnya yaitu kelangkaan bahan bakar minyak tanah untuk memasak. Tujuan kegiatan Pengabdian Kepada Masyarakat yaitu Pemanfaatan Limbah Peternakan Untuk Ketahanan dan Kemandirian Energi, Pangan, dan Lingkungan di Kampung Marga Mulya Distrik Semangga Kabupaten Merauke Provinsi Papua Selatan, yaitu dengan membuat biodigester. Metode kegiatan yaitu pemilihan lokasi dan kelompok peternak, sosialisasi kegiatan, pembuatan biodigester, pelatihan, dan monitoring kegiatan. Hasil kegiatan pengabdian kepada Masyarakat yaitu pembangunan biodigester dengan ukuran tinggi 2,70 m dan diameter 1,30 m berbahan pasangan batu bata dan beton dan terintegrasi secara langsung pada kendang ternak sapi. Proses pemanenan biogas dapat dilakukan setelah ±14 hari fermentasi feses/ limbah setelah terisi penuh.
Pengaruh Jenis Daun Pembungkus dan Isian Adonan Sagu Baikumti Terhadap Suhu dan Lama Waktu Pemanggangan Serta Sifat Organoleptik Benyamin Essau; Yus Witdarko; Parjono Parjono; Wiyan Afriyanto Pamungkas
Musamus AE Featuring Journal Vol 5 No 1 (2022): MAEF-J Oktober 2022
Publisher : Faculty of Agriculture, Musamus University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/maef-j.v5i1.5691

Abstract

Sago Baikumti is a traditional Yaqai food made from sago wrapped in leaves and cooked by grilling. This study aims to determine the effect of the wrapping leaves and the filling type of Baikumti Sago on the length of time and temperature of grilling and the characteristics of the organoleptic properties produced. The wrapping leaves used were nibung leaves and coconut leaves, while the stuffing mixture used was venison and grated coconut. The results showed that the temperature required to ripen Baikumti sago wrapped in nibung and coconut leaves ranged from 320-380 oC and 230-320 oC, respectively. The grilling time of each type of leaf wrapper is 20 minutes and 30 minutes. The results of the organoleptic test showed that Baikumti sago wrapped in nibung leaves with both filling types was preferable to Baikumti sago wrapped in coconut leaves. The panellists preferred the texture of Baikumti sago with venison filling to Baikumti sago with grated coconut filling. Baikumti sago wrapped in nibung leaves and coconut leaves with 2 types of filler has a good appearance and was liked by the panellists.
Pengaruh Perendaman Terhadap Mutu Tepung Sagu (Metroxylon sp.) di Kampung Tambat Kabupaten Merauke Witdarko, Yus; Jamaludin, Jamaludin; Parjono, Parjono; Pamungkas, Wiyan Afriyanto
AGRICOLA Vol 12 No 1 (2022): AGRICOLA
Publisher : Universitas Musamus, Merauke, Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/ag.v12i1.4438

Abstract

This study aims to identify the quality of "Dwitrap" 1 kg sago flour by providing soaking treatment with various types of water: water from Kampung Tambat; well water; mineral water; and gallon water for 12 hours and 24 hours of soaking time to achieve the quality of sago flour according to SNI 01-3729-2008. The results obtained indicate that the treated sago flour has a quality following SNI 01-3729-2008 in terms of the water content parameter (KA), about 13%. The pH values ​​ranging from 6-7 also indicate that the sago flour produced does not contain excess organic acids, which can cause sago to have an acidic taste. The content of crude fibre and fineness of flour that passes a 100 mesh sieve obtained is not yet with the SNI quality standard, so it is necessary to make improvements in the sago processing process, for example, with a sieving machine so that the fibres from the sago stalks are not included and reduce the quality of sago flour. The results obtained indicate that soaking treatment improves the quality of "Dwitrap" sago flour.
Pelatihan Pembuatan Asam Humat Cair Dari Enceng Gondok Untuk Diaplikasikan Pada Tanaman Budidaya Di Lahan Kering Kampung Sumber Rejeki Distrik Kurik Malesi, Wa Ode Asryanti Wida; Pamungkas, Wiyan Afriyanto; Wahida, Wahida; Mekiuw, Yosehi; Rizal , Abdul; Adrianus, Adrianus
Journal Of Human And Education (JAHE) Vol. 3 No. 3 (2023): Journal Of Human And Education (JAHE)
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jh.v3i3.428

Abstract

Kampung Sumber Rejeki adalah salah satu kampung yang berada di Distrik Kurik. Tujuan dilakukan pengabdian kemitraan masyarakat adalah untuk memberikan informasi kepada para petani tentang eceng gondok yang dapat dimanfaatkan sebagai asam humat cair yang berfungsi sebagai bahan pembenah tanah. Metode yang digunakan pada pengabdian ini dimulai dengan sosialisasi program, pelaksanaan kegiatan dan monitoring serta evaluasi program. Hasil pengabdian kemitraan yang telah dilaksanakan menunjukkan bahwa masyarakat sangat antusias dalam mengikuti pelatihan pembuatan asam humat cair dari eceng gendok. Masyarakat aktif mengikuti kegiatan penyuluhan baik bertanya maupun melakukan demonstrasi pembuatan pembuatan asam humat dari ecek gondok. Kegiatan ini dilanjutkan dengan aplikasi asam humat pada lahan kering yang dibudidayakan tanaman cabai. Hasil monitoring menunjukkan bahwa asam humat memberikan pengaruh yang baik terhadap sifat fisik tanah seperti struktur tanah yang remah dan memperlihatkan warna tanah yang lebih gelap pada lapisan top soil. Selain itu juga memberikan pertumbuhan yang baik pada tanaman cabe dengan didasarkan pada pembentukan batang yang kokoh dan pembentukan daun yang sempurna. Kata kunci: Pelatihan, asam humat, eceng gondok Abstract Sumber Rejeki Village is one of the villages in Kurik District. The aim of community partnership service is to provide information to farmers about water hyacinth which can be used as liquid humic acid which functions as a soil amendment. The method used in this service begins with program socialization, implementation of activities and monitoring and evaluation of the program. The results of the partnership service that has been carried out show that the community is very enthusiastic about taking part in the training on making liquid humic acid from water hyacinth. The community actively participates in outreach activities, both asking questions and carrying out demonstrations on making humic acid from hyacinths. This activity was continued with the application of humic acid to dry land where chili plants were cultivated. Monitoring results show that humic acid has a good influence on the physical properties of the soil, such as a crumbly soil structure and showing a darker soil color in the top soil layer. Apart from that, it also provides good growth for chili plants based on the formation of sturdy stems and perfect leaf formation. Keywords: Training, humic acid, water hyacinth
Sifat Fisiko Kimia Tepung Gembili (Dioscorea esculenta L.) dari Umbi Berdaging Putih dan Berdaging Putih-Keunguan Pamungkas, Wiyan Afriyanto; jamaludin, Jamaludin
Jurnal Keteknikan Pertanian Vol. 12 No. 2 (2024): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.012.2.259-271

Abstract

Mutu tepung berupa sifat fisikokimia dan sensoris merupakan parameter yang sangat penting yang akan mempengaruhi desain, proses, dan hasil dalam pengolahan produk turunan tepung gembili. Penelitian ini bertujuan untuk mengevaluasi sifat fisik dan kimia tepung dari umbi gembili berdaging putih (Yawal Porei) dan tepung gembili berdaging putih-keunguan (Thai) serta mengetahui preferensi konsumen terhadap tepung yang dihasilkan. Sifat fisik tepung gembili dianalisis antara lain rendemen, derajat putih, dan modulus kehalusan (FM). Sedangkan, komposisi kimia tepung yang dianalisis meliputi kadar air, karbohidrat, protein, kadar abu dan serat kasar. Sebanyak 35 orang panelis tidak terlatih digunakan pada uji organoleptik untuk menilai preferensi konsumen. Hasil yang diperoleh menujukkan bahwa kedua jenis umbi gembili menghasilkan tepung dengan sifat fisik dan kimia yang berbeda. Tepung gembili putih mempunyai beberapa keunggulan dari segi sifat fisik dan kimia yakni rendemen (15.62%±0.41), derajat putih (79.55±0.98), karbohidrat (82.86%±0.21) dan serat kasar (5.28% ± 0.61) yang berpotensi sebagai beras analog, mie, bahan campuran cake, filler, maupun cookies. Sedangkan, tepung gembili putih-keunguan tinggi kadar protein (5.40%±0.16) dan kadar abu (6.75%±0.05) yang berpotensi dibuat sebagai produk roti. FM kedua jenis tepung gembili tidak jauh berbeda (1.10 ± 0.13 dan 1.11 ± 0.0) serta memiliki kadar air telah memenuhi Standar Nasional Indonesia (SNI) yaitu di bawah 14,5%. Penilaian sensoris menunjukkan bahwa tepung gembili putih lebih disukai oleh panelis dibandingkan tepung gembili putih-keunguan. Tepung gembili yang diperoleh dari penelitian ini berpotensi untuk dikembangkan sebagai tepung komposit untuk produk pangan.
Co-Authors Adik Putra Andika Adrianus Adrianus Apri Irianto Benyamin Essau Desmina K. Hutabarat Eko Budianto Jamaludin . La Malesi Mega Ayu Yusuf N. Nurcholis Nursigit Bintoro Parjono Parjono Parjono, Parjono Rizal , Abdul Syetiel Maya Salamony Wahida Wahida Yosehi Mekiuw Yosehi Mekiuw, Yosehi Yus Witdarko Yus Witdarko, Yus