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All Journal Cannarium (Jurnal Ilmu-ilmu Pertanian) AGRIKAN Jurnal Ilmiah Agribisnis dan Perikanan Jurnal Pengabdian Khairun
Masuku, Mustamin A.
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Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Social Sciences Transportation

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The Differencies Addition of Cristal Sugar Ratio on Red Peanut Jam in Local North Maluku Nursafa, Nursafa; Muhamad Saleh, Erna Rusliana; Masuku, Mustamin A.
Agrikan: Jurnal Agribisnis Perikanan Vol 13, No 2 (2020)
Publisher : Sangia Research Media and Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.13.2.479-485

Abstract

Red peanut butter tends to be easy to make and doesn't require a lot of additional ingredients. Besides jam is a processed product that is very popular with many people, especially the mobility, because it is practical and preferred as a spread of bread for the breakfast menu. This study aims to determine the chemical and organoleptic properties of red peanut butter with the addition of different sugars. This research method uses a simple Randomized Complete Design (CRD) one factor consisting of 5 treatments and three replications so as to obtain 5x3 = 15 experimental units. The treatments consisted of 5 treatments namely adding 15% sugar (K1), adding 20% sugar (K2), adding 25% sugar (K3), adding 30% sugar (K4) and adding 35% sugar (K5) with peanut porridge 1 kg The parameters observed include chemical properties, namely water content, ash content, fat content, protein content, carbohydrate content, crude fiber and dissolved solids while for organoleptic properties include color, aroma, texture and taste. The addition of different sugars gives significantly different effects on water content, carbohydrate content, protein content, color, aroma, texture and taste. Red peanut butter is the best treatment, which is the addition of 35% sugar (K5).
Study of Organoleptic Nutmeg Fruit Dodol Quality Masuku, Mustamin A.; Lawani, Misran; Umasugi, Erna
Agrikan: Jurnal Agribisnis Perikanan Vol 13, No 2 (2020)
Publisher : Sangia Research Media and Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.13.2.486-492

Abstract

Dodol is a semi-wet food that has a plastic texture. The typical organoleptic properties of dodol are brown and have a sweet, savory and legit taste with a plastic texture. Nutmeg meat has the potential to be processed into various food products such as candied nutmeg, nutmeg syrup, jam, nutmeg juice, instant nutmeg drink, nutmeg jelly, nutmeg wine, vinegar acid, gelatin hard candy and dodol. Processing nutmeg meat into nutmeg dodol can add value to nutmeg products and increase farmers' income. The purpose of this study was to produce nutmeg dodol with the best organoleptic properties. Dodol from nutmeg meat and banana flour mulu bebe produces a colour value of 3.64-3.70 (dislike), flavour 3.25-3.59 (rather dislike), and aroma of 3.75-4.15 (dislike). The ratio of the addition of nutmeg meat 65% and banana flour mulu bebe 35% meets the quality of SNI dodol, the ratio of addition of nutmeg meat 45% and banana flour mulu bebe 55% produces nutmeg dodol favoured by consumers.
PKM PEMBUATAN KERTAS TURMERIC DARI RIMPANG KUNYIT SEBAGAI BIOINDIKATOR BORAKS PADA PRODUK JAJANAN Bahri, Syamsul; Masuku, Mustamin A.; Saleh, Erna Rusliana M.; Taher, Dharmawaty M.
Jurnal Pengabdian Khairun Vol 4, No 1 (2025)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/jepk.v4i1.10003

Abstract

ABSTRAKIndonesia merupakan salah satu daerah yang banyak menanam tanaman kunyit (Curcuma longa). Para peneliti telah membuktikan bahwa ekstrak rimpang kunyit dapat mendeteksi keberadaan bahan berbahaya seperti boraks dalam makanan. Konsentrasi ekstrak rimpang kunyit 50% dalam kertas kunyit (kertas turmeric) dapat mendeteksi kadar boraks hingga 2%. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk memberikan pengetahuan dan keterampilan kepada masyarakat tentang cara pembuatan kertas kunyit dan penerapannya sebagai bioindikator produk jajanan. Kegiatan ini dilaksanakan secara partisipatif dalam tiga tahap kegiatan. Tahap pertama adalah sosialisasi mengenai bahan berbahaya dalam makanan dan pentingnya penggunaan bioindikator sederhana, seperti kertas kunyit. Tahap kedua adalah pelatihan pembuatan kertas kunyit, mulai dari penyiapan bahan dan proses ekstraksi rimpang kunyit hingga pembuatan kertas kunyit dengan konsentrasi yang tepat. Pada tahap ketiga, peserta dilatih untuk menggunakan kertas kunyit sebagai alat pendeteksi boraks dalam makanan dan diberikan arahan tentang potensi pemasaran produk ini. Untuk mendukung keberlanjutan kegiatan, disediakan pula video tutorial pembuatan kertas kunyit. Hasil evaluasi menunjukkan tingkat partisipasi peserta sangat tinggi, dengan 25% menyatakan tertarik dan 75% menyatakan sangat tertarik dengan kegiatan ini. Seluruh peserta (100%) menyatakan kegiatan ini bermanfaat dan berharap kegiatan serupa dapat dilaksanakan di masa mendatang. Kata Kunci: PKM, boraks, kunyit, kertas turmeric  ABSTRACTIndonesia is one of the regions that grows a lot of turmeric (Curcuma longa). Researchers have proven that turmeric rhizome extract can detect the presence of hazardous materials such as borax in food. A concentration of 50% turmeric rhizome extract in turmeric paper can detect borax levels of up to 2%. This community service activity aims to provide knowledge and skills to the community about how to make turmeric paper and its application as a bioindicator for snack products. This activity is carried out in a participatory manner in three stages of activity. The first stage is socialization regarding hazardous materials in food and the importance of using simple bioindicators, such as turmeric paper. The second stage is training in making turmeric paper, starting from preparing materials and the process of extracting turmeric rhizomes to making turmeric paper with the right concentration. In the third stage, participants are trained to use turmeric paper as a tool for detecting borax in food and are given directions on the marketing potential of this product. To support the sustainability of the activity, a video tutorial on making turmeric paper is also provided. The evaluation results showed a very high level of participant participation, with 25% stating that they were interested and 75% stating that they were very interested in this activity. All participants (100%) stated that this activity was useful and hoped that similar activities could be carried out in the future. Keyword: PKM, borax, turmeric, turmeric paper
Karakteristik Biji Kakao Kering (Theobroma cacao L) Hasil Perkebunan Petani Kakao di Kecamatan Oba Kota Tidore Kepulauan Bahri, Samsul; Masuku, Mustamin A.; Salim, Asri
Cannarium Vol 19, No 1 (2021)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/cannarium.v19i1.3400

Abstract

This study aims to determine the postharvest process and the quality of dry cocoa beans produced by cocoa farmers in Oba District, Tidore Islands City. The survey method was used to determine the post-harvest process, while to test the quality of dry cocoa beans were analyzed using the method according to SNI 2323-2008. The cocoa postharvest process carried out by farmers in Oba Subdistrict includes fruit picking, fruit peeling, drying and packaging activities, not fully following the Operating Procedures Standard or postharvest handling of cocoa based on SNI 01-2323-2008. Based on size standards, dry cocoa beans produced by farmers in Oba District are classified as grade A, while for standards of moisture content, number of insect seeds, number of moldy beans and foreign matter content still do not meet the desired requirements.
Co-Authors Erna Rusliana Muhamad Saleh Lawani, Misran Nursafa, Nursafa Saleh, Erna Rusliana M. Salim, Asri Samsul Bahri Syamsul Bahri Taher, Dharmawaty M. Umasugi, Erna