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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Agrointek Teknosains: Media Informasi Sains dan Teknologi agriTECH PROSIDING SEMINAR KIMIA Jurnal Kimia Mulawarman Indonesian Journal of Chemistry Food Science and Technology Journal (Foodscitech) Jambura FIsh Processing Journal PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Journal of Tropical AgriFood Jurnal Riset Teknologi Industri Buletin LOUPE (Laporan Umum Penelitian) Buletin Poltanesa Jurnal Abdimas Bina Bangsa Abdimas Langkanae Seminar Nasional Hasil Riset dan Pengabdian (SNHRP) Journal Of World Science National Multidisciplinary Sciences Jurnal Peternakan Lingkungan Tropis ABDIKU : Jurnal Pengabdian Masyarakat Universitas Mulawarman
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Sensory Response of Durian Lai Tempoyak and Its Potential as A Functional Food Marwati; Selviana Ave Maria Funan; Maulida Rachmawati; Aswita Emmawati; Miftakhur Rohmah; Agustu Sholeh Pujokaroni; Yudha Agus Prayitno; hamka nurkaya
Jurnal Loupe Vol 20 No 01 (2024): June 2024
Publisher : Jurusan Pertanian Politeknik Pertanian Negeri Samarinda Kampus Sei Keledang Jalan Samratulangi, Kotak Pos 192 Samarinda 75123

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51967/buletinloupe.v20i01.2999

Abstract

Tempoyak, a fermented food made from durian, is a popular seasoning in Malay communities in Malaysia and Indonesia. Produced using low-quality durian, it serves as an alternative to prevent spoilage. Tempoyak has functional benefits as it contains lactic acid bacteria (LAB), a probiotic providing digestive health benefits. Research on East Kalimantan's durian lai explores its potential for tempoyak production. The study, utilizing a Completely Randomized Design, examined salt concentrations and fermentation times. Optimal quality was achieved with a 5% salt concentration and a 7-day fermentation period, yielding favorable organoleptic results, with "liked" ratings for color and texture, and "somewhat liked" for aroma and taste. The hedonic quality included an orange-yellow color, sour aroma, salty taste, and soft texture. The total LAB reached 4.1 x 108 CFU/g, meeting probiotic criteria, with a pH of 3.85.
The Chemical Properties of a Mixing of Palm Kernel Shell Charcoal and Coconut Shell Charcoal in Making Briquettes hamka nurkaya; Diva Aprilia Yahya; Eva Nurmarini; Marwati
Jurnal Loupe Vol 20 No 01 (2024): June 2024
Publisher : Jurusan Pertanian Politeknik Pertanian Negeri Samarinda Kampus Sei Keledang Jalan Samratulangi, Kotak Pos 192 Samarinda 75123

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51967/buletinloupe.v20i01.3000

Abstract

This study aims to make briquettes from palm shells and coconut shells and determine the chemical properties of mixing palm shells and coconut shells. The study was conducted using the Complete Random Design (RAL) method by testing water content, ash content, volatile matter, and fixed carbon. The mixing treatment of palm shells and coconut shells according to the ratio, namely P1 = palm shell:coconut shell (100:0), P2 = palm shell:coconut shell (75:25), P3 = palm shell:coconut shell (50:50), P4 = palm shell:coconut shell (25:75), P5 = palm shell:coconut shell (0:100). The results showed that the ratio of a mixture of palm shell charcoal and coconut shell charcoal had no significant effect on water content, ash content, and fixed carbon. However, differences in significance occur in volatile matter. P2, P3, P4, and P5 have met SNI standard No.1-6235-2000, but P1 has not met SNI standard No.1-6235-2000.
Review: The Potential for Development of Red Palm Oil Industry in East Kalimantan Hamka Hamka; Bernatal Saragih; Deny Sumarna; Krishna P. Candra; Sukmiyati Agustin; Marwati Marwati
Journal of World Science Vol. 3 No. 5 (2024): Journal of World Science
Publisher : Riviera Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58344/jws.v3i5.606

Abstract

Food security is a critical aspect of development, especially in regions like East Kalimantan, Indonesia, where per capita food availability has declined since 2016. The oil palm industry, particularly Crude Palm Oil (CPO), plays a significant role in addressing food security issues by providing a major agricultural commodity that can be processed into various products including red palm oil, which is rich in nutrients like carotenoids, vitamin E, and essential fatty acids. This study aims to explore and analyze the potential development of the red palm oil industry in East Kalimantan. The research utilizes a literature review method, involving the analysis and synthesis of various sources such as scientific journals, reports, and statistical data to assess the potential and opportunities for developing the red palm oil industry in East Kalimantan. The findings indicate that red palm oil, with its high concentrations of beta-carotene and tocopherol, presents a significant opportunity for development in East Kalimantan. Red palm oil can serve as a nutritious alternative to traditional cooking oils and margarine. Despite its potential, the utilization of red palm oil in Indonesia remains limited, mainly restricted to cooking oil production. The study suggests that the development of the red palm oil industry could enhance food security and nutritional intake in East Kalimantan. By promoting red palm oil as a functional food and a nutraceutical product, it could offer a viable solution to improve the health and well-being of the community while also supporting sustainable agricultural practices.
Pengembangan Usaha melalui Pemenuhan Legalitas Usaha SPP-IRT dan Sertifikasi Halal di UMKM Mak Yie dan Bunda Resky Reyvan Ida Syamsul; Anton Rahmadi; Yulian Andriyani; Marwati Marwati; Miftakhur Rohmah; Panggulu Ahmad Ramadhani
Abdimas Langkanae Vol. 5 No. 2 (2025): September-Desember 2025
Publisher : Pustaka Digital Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53769/jpm.v5i2.568

Abstract

Keamanan pangan menjadi hal yang sangat penting untuk memastikan produk yang dihasilkan tidak hanya berkualitas, tetapi juga halal. Untuk mencapai hal ini, pelaku usaha bisa menerapkan Cara Produksi Pangan yang Baik untuk Industri Rumah Tangga (CPPB-IRT) serta memanfaatkan Sistem Jaminan Produk Halal (SJPH). Penelitian ini berfokus pada kegiatan pendampingan UMKM Mak Yie dan Bunda Resky Reyvan, dengan tujuan membantu mereka memperoleh legalitas usaha melalui pemenuhan persyaratan P-IRT dan Sertifikat Halal. Pendampingan dilakukan melalui beberapa tahap, mulai dari observasi dan wawancara, identifikasi aspek CPPB-IRT dan SJPH yang perlu diperbaiki, memberikan bimbingan agar standar dapat diterapkan dengan baik, hingga menyiapkan dokumen untuk pengajuan SPP-IRT dan sertifikat halal kategori self declare. Hasil pendampingan menunjukkan kedua UMKM berhasil memenuhi standar tersebut dan memperoleh sertifikasi yang dibutuhkan. Selain memberikan legalitas resmi bagi usaha, kegiatan ini juga menumbuhkan kesadaran para pelaku UMKM akan pentingnya sertifikasi produk, sehingga dapat membangun kepercayaan konsumen dan meningkatkan daya saing produk di pasar yang semakin kompetitif
Co-Authors Agustu Sholeh Pujokaroni Ajijun Ajuansyah Alberth Parlindungan Anton Rahmadi Aries Alfian Prasetyo Asmina Sunriyani Raten Aswita Emmawati Bernatal Saragih Deny Sumarna Diva Aprilia Yahya Emmawati, Aswita Endang S. Rahayu Esti Handayani Hardi Eva Nurmarini Eva Nurmarini Farezza Afia Rohmatul Firdaus Fenty Fauziah Fikri Ardhani Frison Sigalingging Hamka Hamka Hamka Hamka Hamka Hamka Haris Retno Susmiyati Hendri Wardana Heriad Daud Salusu Husmul Beze, Husmul Ida Syamsul Indrati, Retno Irma Febriandini Ismail Ismail Kasma Kasma Khansa Fitria Latifa Hidayat Krishna P. Candra Krishna Purnawan Candra Krishna Purnawan Candra Laily Ulfiyah Lisa Mayanti Maghfirotin Marta Banin Marjan Wahyuni Maulida Rachmawati Maulida Rachmawati Mechael Jordan Mentari Mentari Miftakhur Rohmah, Miftakhur Muhammad Fahri Muhammad Yamin Muhammad Yunus Nur Annisa Nurul Puspita Palupi Panggulu Ahmad Ramadhani Panggulu Ahmad Ramadhani Utoro Prabowo, Sulistyo Rasni Rasni Rezki Ade Prasetyo Rita Diana Selviana Ave Maria Funan Seprianus Mario Parabang Sitti Hadijah Sri Amanah Sukmiyati Agustin Tiara Magvirah Weriana Weriana Wiwit Murdianto Yoga Pratama Putra Yudha Agus Prayitno Yudha Agus Prayitno Yulian Andriyani Yulian Andriyani Yulian Andriyani Yuliani, Yuliani Yulianto Yulianto