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All Journal Agrovigor: Jurnal Agroekoteknologi Agropolitan Gorontalo Agriculture Technology Journal MALLOMO: Journal of Community Service Perbal : Jurnal Pertanian Berkelanjutan JASATHP: Jurnal Sains dan Teknologi Hasil Pertanian Perbal: Jurnal Pertanian Berkelanjutan Sabangka Abdimas Jurnal Pengabdian Masyarakat Sabangka
Arsyad, Muh
Program Studi Agroteknologi Fakultas Pertanian, Universitas Pohuwato
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Evaluasi Kualitas Minyak Hasil Penggorengan pada Bahan Pangan Arsyad, Muh
JASATHP: Jurnal Sains dan Teknologi Hasil Pertanian Vol 3 No 2 (2023): November
Publisher : Program Studi Teknologi Hasil Pertanian Fakultas Sains dan Teknologi Hasil Pertanian Universitas Muhammadiyah Sidenreng Rappang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55678/jasathp.v3i2.1228

Abstract

Quality standards for cooking oil are important to determine the quality of the oil. There are several factors that determine quality standards, namely water and impurity content in oil, free fatty acid content, color and peroxide value. The aim of this research is to determine the effect of fried food ingredients on the quality of frying oil and the panelists' acceptance of the organoleptic test of frying oil. This research consisted of 3 treatments and 3 repetitions, where the first treatment was M1 with oil from frying fish, M2 with oil from frying bananas, and M3 oil from frying tofu. The oil quality parameters observed were free fatty acids, peroxide value, water content and organoleptics which included color, aroma and viscosity of the frying oil. This study used a completely randomized design (CRD). The research results showed that the use of different food ingredients had a significant effect on the free fatty acid content, peroxide value and water content of the frying oil. For the organoleptic test, it was found that the treatment preferred by the panelists was the M2 treatment using oil from frying bananas and the one least liked by the panelists was the M1 treatment using oil from frying fish.
Uji Organoleptik Mutu Produk Kerupuk Terhadap Pengaruh Penambahan Tepung Ampas Tahu Arsyad, Muh; Inayah, Astrina Nur; Lasande, Alhayu
JASATHP: Jurnal Sains dan Teknologi Hasil Pertanian Vol 4 No 1 (2024): Mei
Publisher : Program Studi Teknologi Hasil Pertanian Fakultas Sains dan Teknologi Hasil Pertanian Universitas Muhammadiyah Sidenreng Rappang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55678/jasathp.v4i1.1478

Abstract

Kerupuk adalah jenis makanan ringan yang terbuat dari bahan utama yaitu tepung tapioka yang memiliki granula pati yang sangat tinggi dan didapatkan dari tanaman ubi singkong melalui proses olahanya di perpadukan dengan tepung ampas tahu proses pembuatanya tidak memerlukan pengembangan volume seperti roti atau kue basah, tetapi harus renyah, tidak keras. Tujuan penelitian ini dilakukan untuk mengetahui pengaruh penambahan tepung ampas tahu dalam peningkatan mutu pada produk kerupuk terhadap kadar air, kadar protein, dan kadar abu dan serta mengetahui tingkat kesukaan panelis terhadap kerupuk yang ditambahkan tepung ampas tahu. penelitian ini meliputi 4 perlakuan dan 3 kali ulangan. Perlakuan yang dimaksud yaitu penambahan tepung ampas tahu sebanyak 25 g, 50 g, 75 g, dan 100 g. parameter yang diamati adalah kadar air, kadar protein, dan kadar abu, dan uji organoleptik terhadap warna, rasa, aroma, dan tekstur dari kerupuk ampas tahu. penelitian ini menggunakan Rancangan Acak Lengkap (RAL), apabila ada beda nyata maka dipakailah uji lanjut BNJ pada taraf 1 %. Hasil uji yang didapatkan dari penelitian ini menunjukan bahwa pengaruh penambahan tepung ampas tahu dalam produk kerupuk sangat berpengaruh nyata terhadap kadar air, kadar protein, dan kadar abu. Uji kesukaan panelis terhadap warna, rasa, aroma, dan tekstur yang paling disukai oleh panelis pada perlakuan T1 dengan penambahan tepung ampas tahu sebanyak 25 g.
Uji Organoleptik Produk Riceball Ikan Layang (Decapterus spp) Terhadap Pengaruh Penambahan Wortel dan Daun Kelor: Organoleptic Testing of Mackerel Scad (Decapterus spp.) Riceball Products on the Effect of Adding Carrots and Moringa Leaves Astrina Nur Inayah; Rukmelia, Rukmelia; Eka Pratiwi Safri; Sulfika, Sulfika; Iranita Haryono; Astrini Padapi; Muh. Arsyad
Perbal: Jurnal Pertanian Berkelanjutan Vol. 12 No. 3 (2024): Perbal: Jurnal Pertanian Berkelanjutan
Publisher : Fakultas Pertanian Universitas Cokroaminoto Palopo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30605/perbal.v12i3.4304

Abstract

Kegiatan penelitian ini bertujuan untuk mengetahui pengaruh persentase penambahan wortel dan daun kelor terhadap tingkat kesukaan (warna, aroma, rasa dan tekstur) riceball ikan layang. Penelitian ini dilaksanakan di Desa Timoreng Panua dengan (25 orang panelis) Kecamatan Panca Rijang. Penelitian ini dilaksanakan pada bulan Juni tahun 2024. Hasil penelitian menunjukkan bahwa nilai rata-rata varian yang banyak disukai panelis adalah varian wortel. Peresentase nilai dari segi warna adalah 4.92, aroma 4.84, rasa 4.84 dan tekstur 4.92. Kesimpulannya, produk riceball ika layang ini memiliki potensi yang baik untuk dikembangkan lebih lanjut. Berdasarkan hasil uji organoleptik kedua sampel dengan dua perlakuan yang dapat dilihat dari warna, aroma, rasa, dan tekstur bahwa penambahan wortel banyak disukai oleh panelis dapat diterima dimasyarakat. This research activity aims to determine the effect of the percentage of added carrots and Moringa leaves on the level of liking (color, aroma, taste and texture) of mackerel scad riceballs. This research was carried out in Timoreng Panua Village with (25 panelists) Panca Rijang District. This research was carried out on June 2024. The results of the research showed that the average value of the variant that most panelists liked was the carrot variant. The percentage value in terms of color is 4.92, aroma 4.84, taste 4.84 and texture 4.92. In conclusion, the ika layang riceball product has good potential for further development. Based on the results of organoleptic tests of two samples with two treatments, as observed through color, aroma, taste, and texture, the addition of carrots was highly favored by the panelists and is acceptable to the public.
PAGI HATIKU (PANGAN BERGIZI DAN RUMAH SEHAT) MELALUI PEMBERDAYAAN IBU PKK DESA PADENGO Arsyad, Muh; Nurmiah, Nurmiah; Bulotio, Nur Fitriyanti; Astuti, Wiwik; Masjid, Roy Jordi
MALLOMO: Journal of Community Service Vol 5 No 1 (2024): Desember-Mei
Publisher : Universitas Muhammadiyah Sidenreng Rappang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55678/mallomo.v5i1.1669

Abstract

Abstract. The aim of this activity is to improve the level of public health by increasing the knowledge and skills of the Padengo Village PKK Women's Group in producing chicken nugget products that have high nutritional value as well as increasing knowledge of the importance of a healthy, comfortable environment and homes free of stunting. The implementation method stage is socialization about nutritious food and healthy homes, the next stage is training in making vegetable chicken nuggets by providing skills to PKK mothers in Padengo village so that they can make their own vegetable chicken nuggets for their families at home. The mentoring stage is carried out when making nuggets so that all pkk mothers know how to make, tools and materials used in making vegetable chicken nuggets. The monitoring and evaluation stages are carried out after partners have gone through training. The sustainability of this program is increasing the ability of the PKK Group to become pioneers in forming pioneer households to prevent stunting in Padengo village. The results of this activity are that Padengo village PKK partners and village officials know and understand the importance of nutritious food and healthy homes which can prevent stunting and partners have the skills to make Vegetable Chicken Nugget products for families. Abstrak. Tujuan kegiatan ini adalah meningkatkan level kesehatan masyarakat melalui peningkatan pengetahuan dan keterampilan Kelompok Ibu PKK Desa Padengo dalam menghasilkan produk nugget ayam yang memiliki nilai gizi yang tinggi serta meningkatkan pengetahuan terhadap pentingnya lingkungan dan rumah yang sehat nyaman bebas stunting. Tahapan metode pelaksanaan yaitu sosialisasi tentang pangan bergizi dan rumah sehat, tahapan selanjutnya adalah pelatihan pembuatan nugget ayam sayur dengan memberikan keterampilan kepada ibu PKK desa padengo sehingga mereka bisa membuat nugget ayam sayur sendiri bagi keluarganya di rumah. Tahapan pendampingan dilakukan pada saat pembuatan nugget sehingga semua ibu pkk mengetahui cara pembuatan, alat dan bahan yang digunakan dalam pembuatan nugget ayam sayur. Tahapan monitoring dan evaluasi dilakukan setelah mitra sudah melalui pelatihan. Adapun keberlanjutan dari program ini adalah peningkatan kemampuan Kelompok PKK dalam menjadi pioner pembentukan rumah tangga pelopor pencegahan stunting yang ada didesa Padengo. Hasil pada kegiatan ini yaitu Mitra Ibu PKK desa Padengo dan aparatur desa mengetahui dan memahami tentang pentingnya pangan bergizi dan rumah sehat yang bisa mencegah stunting serta mitra memiliki keterampilan dalam membuat produk Nugget Ayam Sayur untuk keluarga
Karakterisasi Tanaman Jeruk (Citrus sp.) di Kecamatan Taluditi Kabupaten Pohuwato: Characterization of Orange Plants (Citrus sp.) in Taluditi District Pohuwato Regency Erse Drawana Pertiwi; Muh. Arsyad
Perbal: Jurnal Pertanian Berkelanjutan Vol. 13 No. 2 (2025): Perbal: Jurnal Pertanian Berkelanjutan
Publisher : Fakultas Pertanian Universitas Cokroaminoto Palopo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30605/perbal.v13i2.6185

Abstract

Berdasarkan potensi kekayaan varietas jeruk yang tinggi di Indonesia, jeruk merupakan tanaman pokok nasional di antara sepuluh tanaman hortikultura lainnya. Proses karakterisasi tanaman melibatkan identifikasi karakteristik utama yang menentukan jenisnya. Tujuan dari penelitian ini untuk mengetahui hasil dari karakterisasi tanaman jeruk di Kecamatan Taluditi Kabupaten Pohuwato. Metode penelitian menggunakan metode deskriptif dan kuantitatif. Pemilihan lokasi tersebut sengaja dilakukan mengingat kawasan ini lebih didominasi oleh tanaman jeruk dibandingkan kawasan lainnya. Hasil  karakterisasi yang didapatkan lima jenis yaitu jeruk bali, jeruk trigas, jeruk siam, jeruk purut, dan jeruk nipis. Tanaman jeruk yang ditemukan memiliki perbedaan  morfologi batang, daun, buah, dan biji. Based on the potential richness of high orange varieties in Indonesia, oranges are a national staple among eleven other horticulture plants. The process of characterizing a plant involves identifying key characteristics that define its type. The purpose of this study was to determine the results of the characterization of orange plants in Taluditi District, Pohuwato Regency. The research method used descriptive and quantitative methods. The selection of the location was deliberately carried out considering that this area is more dominated by orange plants than other areas. The characterization results obtained five types, namely grapefruit, trigas orange, siam orange, purut orange, and lime. The orange plants found had differences in the morphology of stems, leaves, fruits, and seeds.
PEMBERDAYAAN IBU PKK MELALUI PELATIHAN PEMBUATAN ECO ENZYME DAN ABON CABAI RAWIT DI DESA MANUNGGAL KARYA KECAMATAN RANDANGAN KABUPATEN POHUWATO Asmuliani R, Asmuliani R; Maner, Muh Arsyad; Bulotio, Nur Fitriyanti; Pertiwi, Erse Drawana; Wahyudi, Wahyudi
Jurnal Pengabdian Masyarakat Sabangka Vol 4 No 06 (2025): Jurnal Pengabdian Masyarakat Sabangka
Publisher : Pusat Studi Ekonomi, Publikasi Ilmiah dan Pengembangan SDM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62668/sabangka.v4i06.1794

Abstract

The aim of this activity is to ensure that the PKK mothers of Manunggal Karya Village are able to improve the community's skill level through training in making Eco Enzyme and knowing how to make Chili Floss so as to be able to reduce inflation. The first stage involved socialization, which focused on the benefits of eco-enzymes and shredded cayenne pepper. The second and third stages involved training and technology implementation, specifically training on the production of eco-enzymes and shredded cayenne pepper. The 4th stage of mentoring is assisting the PKK mothers' group in making eco enzymes and chili floss. Stage 5: Evaluation using Kirkpatrick. The results of this activity are that the PKK Mother Partners of Manunggal Karya Village know and understand the benefits and methods of making eco enzymes and chili floss so that they can improve the welfare of families, especially PKK mothers of Manunggal Karya Village.
Keanekaragaman dan Dominansi Gulma pada Fase Kritis Tanaman Jagung di Kecamatan Taluditi Kabupaten Pohuwato: Weed Diversity and Dominance in the Critical Phase of Corn Crops in Taluditi District Pohuwato Regency Muh. Arsyad; Erse Drawana Pertiwi; Roy Jordi Masjid
Perbal: Jurnal Pertanian Berkelanjutan Vol. 13 No. 3 (2025): Perbal: Jurnal Pertanian Berkelanjutan
Publisher : Fakultas Pertanian Universitas Cokroaminoto Palopo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30605/perbal.v13i3.6816

Abstract

Keberadaan gulma menjadi masalah penting dalam budidaya tanaman. Semakin lama gulma tumbuh bersama dengan tanaman pokok, semakin hebat persaingannya, pertumbuhan tanaman pokok semakin terlambat, dan hasilnya semakin menurun. Tujuan dari penelitian ini sebagai berikut : (1) untuk mengetahui gulma apa saja yang tumbuh dan mendominasi pada fase kritis sehingga pengendalian dapat dilakukan secara efektif dan dapat mencegah persaingan di pertanaman jagung di Kecamatan Taluditi Kabupaten Pohuwato, (2) Untuk mengetahui indeks keanekaragaman gulma yang tumbuh pada areal pertanaman jagung. Metode yang digunakan dalam penelitian ini adalah metode kualitatif (mendeskripsikan dan mengidentifikasi gulma yang ditemukan pada pertanaman jagung) dan kuantitatif (menghitung dan menganalisis vegetasi gulma yang dominan serta keanekaragaman pada pertanaman jagung). Tahapan penelitian yaitu survei lokasi, pengumpulan data (observasi lapang, pengambilan sampel dan identifikasi, wawancara, dokumentasi), analisis dan pengolahan data.  Adapun analisis data yang dilakukan yaitu analisis data kerapatan mutlak, kerapatan nisbi, frekuensi mutlak, frekuensi nisbi, nilai penting, Summed Dominance Ratio (SDR) dan indeks keanekaragaman jenis (H’). Berdasarkan hasil yang didapatkan dilapangan terdapat 26 jenis gulma yang terdapat dalam lahan pertanaman jagung sebagai sampel penelitian. Gulma yang mendominasi lahan pertanaman jagung fase kritis umur 20-25 HST adalah rumput teki (Cyperus rotundus) sebesar adalah 46,8 %, sedangkan gulma yang mendominasi pada lahan pertanaman jagung  pada fase kritis umur 45-50 HST adalah gulma rumput kelabang (Eremochloa ophiuroides) sebesar 31,4%. Indeks keanekaragaman gulma yang terdapat pada pertanaman jagung pada fase kritis umur 20-25 HST dan Umur 45-50 HST berkisar pada nilai 1.9184-2.2611, termasuk dalam kategori sedang. The presence of weeds is a significant problem in crop cultivation. The longer weeds grow alongside the main crop, the greater the competition, the slower the main crop's growth, and the lower its yield. The aims of this research are as follows: (1) to find out which weeds grow and dominate in the critical phase so that control can be carried out effectively and can prevent competition in corn plantations in Taluditi District, Pohuwato Regency, (2) to find out the diversity index of weeds growing in corn plantation areas. The methods used in this research are qualitative methods (describing and identifying weeds found in corn plantations) and quantitative methods (calculating and analyzing dominant weed vegetation and diversity in corn plantations). The research stages are location survey, data collection (field observation, sampling and identification, interviews, documentation), data analysis and processing. The data analysis carried out included analysis of absolute density data, relative density, absolute frequency, relative frequency, important value, Summed Dominance Ratio (SDR) and species diversity index (H'). Based on the results obtained in the field, there were 26 types of weeds found in the corn plantations as research samples. The weeds that dominate the critical phase of corn planting land at 20-25 HST are nutsedge (Cyperus rotundus) at 46.8%, while the weeds that dominate the critical phase of corn planting land at 45-50 HST are centipede grass (Eremochloa ophiuroides) at 31.4%. The weed diversity index found in corn plantations at the critical phase of 20-25 HST and 45-50 HST ranges from 1.9184 to 2.2611, which is included in the moderate category.
Pengaruh Lama Pengeringan terhadap Karakteristik Fisikokimia Pisang Sale: The Effect of Drying Time on Physicochemical Characteristics of Banana Sale Muh Arsyad
Perbal: Jurnal Pertanian Berkelanjutan Vol. 10 No. 1 (2022): Perbal: Jurnal Pertanian Berkelanjutan
Publisher : Fakultas Pertanian Universitas Cokroaminoto Palopo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30605/perbal.v10i1.1540

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh lama pengeringan terhadap karakteristik fisikokimia dan tingkat penerimaan panelis terhadap pisang sale yang dihasilkan. Penelitian ini dilakukan dengan menggunakan 4 perlakuan dan 3 kali ulangan. Perlakuan yang dimaksud adalah pengeringan 28 jam, pengeringan 35 jam, pengeringan 42 jam, pengeringan 49 jam. Parameter yang diamati meliputi kadar air, gula total, kadar abu dan uji organoleptik terhadap warna, rasa, aroma, dan tekstur pada pisang sale. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), apabila ada beda nyata dipakai uji lanjut BNJ pada tarif 1%. Hasil penelitian ini menunjukan bahwa lama pengeringan berpengaruh sangat nyata terhadap kadar air, kadar abu dan gula total. Uji tingkat kesukaan terhadap warna, aroma, rasa dan tekstur yang paling disukai oleh panelis adalah perlakuan A1 pengeringan 28 jam. This study aims to determine the effect of drying time on the physicochemical characteristics and the level of panelists' acceptance of the banana sale produced. This research was conducted using 4 treatments and 3 replications. The treatments in question are drying 28 hours, drying 35 hours, drying 42 hours, drying 49 hours. Parameters observed included water content, total sugar, ash content and organoleptic tests on color, taste, aroma, and texture on sale bananas. This study used a completely randomized design (CRD), if there was a significant difference, the BNJ further test was used at a rate of 1%. The results of this study indicate that drying time has a very significant effect on water content, ash content and total sugar. The test of the level of preference for color, aroma, taste and texture that was most favored by the panelists was the A1 treatment of 28 hours drying.
Co-Authors Asmuliani R, Asmuliani R Astrina Nur Inayah Astrini Padapi Bulotio, Nur Fitriyanti Eka Pratiwi Safri Hendrik Abay Iranita Haryono Lasande, Alhayu Maryam Hulinggi Maryam Saud Masjid, Roy Jordi Nurmiah Pertiwi, Erse Drawana Riska Riska Roy Jordi Masjid Rukmelia, Rukmelia Siti Hazriah B Habi Sulfika, Sulfika Wahyudi Wahyudi Wiwik Astuti