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All Journal Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Abadimas Gorontalo JAGO TOLIS : Jurnal Agrokompleks Tolis JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Charm Sains : Jurnal Pendidikan Fisika Jurnal Industri dan Inovasi (INVASI)
Michael Alexander Hutabarat
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VAPOR HEAT TREATMENT AND ITS EFFECT ON MELON (Cucumis melo L.) QUALITIES DURING STORAGE Michael Alexander Hutabarat; Rokhani Hasbullah; Mohamad Solahudin
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 8, No 2 (2019): Juni
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1949.597 KB) | DOI: 10.23960/jtep-l.v8i2.65-75

Abstract

Melon is very popular among Indonesians because of its sweet taste and rich in nutrients and also very potential as export comodities. Every export comodities including melon need proper handlings of quarantine to disinfestation pests / diseases. One of quarantine technique which is appliable for melon is vapor heat treatment (VHT). Aims of this research are to make a simulation of heat distribution during VHT process inside melons, to observe VHT technique effects on melon qualities during storage, and to determine the optimum time of VHT process for melon. Finite difference method is used in designing the simulation using Visual Basic 6.0. To observe melon qualities, this research used complete randomized design (CRD) with 4 level of treatment based on VHT process duration which was 10 minutes, 20 minutes, 30 minutes and control every 4 days for 24 days. The result showed that finite difference method can be used for simulating heat distribution inside melon during VHT with coefficient determination (R2) value of 0.9903. Beside that, the result also showed that there were no signifficant difference between each treatments. Based on these results, VHT with 46.5oC temperature and 10 minutes duration time   considered as the best treatment.
PENINGKATAN PENGETAHUAN PENGGUNAAN BAHAN TAMBAHAN PANGAN NON-NUTRITIVE SWEETENERS PADA SISWA SMPN 24 BALIKPAPAN Arista, Yuvita Lira Vesti; Hutabarat, Michael Alexander; Ciciolini Sidabutar, Elizabeth Desfelia; Kumalaningrum, Amalia Nur
Jurnal Abdimas Gorontalo (JAG) Vol 7 No 2 (2024): November 2024
Publisher : UPPM Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30869/jag.v7i2.1423

Abstract

Students often tend to consume snacks or street food without understanding the ingredients contained in the products they eat and are less selective in choosing healthy food options. This behavior can have negative consequences if the consumed products contain food additives (Bahan Tambahan Pangan, BTP) that are prohibited by regulations or exceed the permissible limits. Therefore, this community service activity aimed to enhance the knowledge of students at SMPN 24 Balikpapan regarding the use of non-nutritive sweeteners (NNS) as a type of BTP in food products, including their regulatory limits and the potential health impacts of excessive consumption. The activities consisted of field observation, socialization, mentoring, and evaluation. The socialization phase included material presentations, discussions, and the identification of food products containing NNS. Mentoring sessions introduced the types of NNS, guided the identification of products, and simulated their usage in compliance with regulatory limits. The success of the activity was evaluated through a multiple-choice test with a minimum passing grade of 60. Evaluation results indicated that the average score of the 40 participants was 76.5, and the program was considered successful, as all participants managed to complete the evaluation with a minimum score of 60. This initiative successfully enhanced students' understanding of the appropriate use of NNS in food products and raised awareness about the importance of choosing safe and healthy foods.
PENINGKATAN PENGETAHUAN PENGGUNAAN BERBAGAI BAHAN TAMBAHAN PANGAN PADA SISWA SMKN 4 BALIKPAPAN Hutabarat, Michael Alexander; Arista, Yuvita Lira Vesti; Kumalaningrum, Amalia Nur; Manihuruk, Hendrik Vicarlo Saragih; Batubara, Yongki Christandi
Jurnal Abdimas Gorontalo (JAG) Vol 7 No 2 (2024): November 2024
Publisher : UPPM Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30869/jag.v7i2.1424

Abstract

The use of Food Additives (BTP) has become increasingly common in food products, especially school snacks. This is a big challenge, where school students need to be educated about Food Additives in the food or drinks they consume, including the types that are allowed and prohibited. Students of SMKN 4 Balikpapan have often consumed snacks containing Food Additives without realizing it. Through this community service program, it is hoped that students' knowledge about Food Additives through socialization and mentoring can increase. This activity includes socialization, interactive discussions, and pre-test and post-test evaluations to measure the effectiveness of the program. It is hoped that after receiving this socialization, students' awareness will increase and can create healthy consumption habit among students.
OPTIMASI MUTU JERUK SIAM GARUT DENGAN MENGGUNAKAN ETEPHON DAN SUHU YANG BERBEDA SELAMA PENYIMPANAN: Optimization of Garut Siam Orange Quality Using Different Ethephon and Temperatures During Storage Vesti Arista, Yuvita Lira; Hutabarat, Michael Alexander; Anita Khairunnisa; Joana Paula Gerabella da Costa Moniz
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 6 No. 02 (2024): Jurnal Teknologi Pangan dan Ilmu Pertanian (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/jipang.v6i02.5001

Abstract

Jeruk Siam Garut merupakan salah satu komoditas hortikultura unggulan yang memiliki cita rasa khas dan kandungan gizi tinggi. Namun, kulit buah yang tetap hijau saat matang menurunkan daya tarik gacor777 konsumen. Penelitian ini bertujuan untuk mengoptimalkan mutu jeruk Siam Garut melalui aplikasi ethephon dan suhu penyimpanan yang berbeda selama proses degreening. Penelitian menggunakan Rancangan Acak Lengkap dengan dua faktor, yaitu suhu penyimpanan (15°C, 20°C, 25°C, dan 30°C) serta konsentrasi ethephon (0 ppm, 115 ppm, 230 ppm, 345 ppm, dan 460 ppm). Parameter yang diamati mencakup, susut bobot, kekerasan buah, kadar vitamin C, dan total padatan terlarut (TPT). Hasil penelitian menunjukkan bahwa suhu penyimpanan berpengaruh signifikan terhadap semua parameter. Kombinasi ethephon 230 ppm dengan suhu penyimpanan 15°C memberikan hasil terbaik dalam mempertahankan kualitas jeruk Siam Garut dengan susut bobot yang lebih rendah, kekerasan yang optimal, serta kandungan vitamin C dan TPT yang lebih terjaga hingga penyimpanan hari ke-33. Hasil penelitian ini memberikan rekomendasi bagi petani dan industri pascapanen dalam meningkatkan daya saing jeruk Siam Garut di pasar domestik dan internasional.
Faktor Niat Pembelian produk Fesyen lokal pada Generasi Z dengan menggunakan Regresi Linear Berganda Sabrina, Nur Irhamni; Hutabarat, Michael Alexander; Willis, Tito Bisma May; Rahmawati, Sri; Angrayni, Septi Ayu
Jurnal Industri dan Inovasi (INVASI) Vol 2, No 1 (2024): September
Publisher : Universitas Teuku Umar

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

Abstract

Maraknya produk fesyen impor dipasaran membuat persaingan terhadap produk fesyen lokal. Fesyen menjadi hal yang penting untuk generasi Z karena menjadi salah satu media dalam melakukan ekspresi diri. Sehingga produk fesyen lokal perlu melakukan penyusunan strategi untuk mengetahui variabel yang digunakan oleh generasi Z dalam membeli produk fesyen. Agar mengetahui faktor tersebut dilakukan dengan menggunakan regresi linear berganda dengan mencari hubungan variabel independen yaitu citra produk, harga, kualitas, dan etnosentrimse produk terhadap niat beli fesyen lokal. Penelitian ini menggunakan 107 responden generasi Z yang ada di Indonesia. Hasilnya menunjukkan bahwa variabel harga dan citra produk dari suatu produk fesyen lokal tidak berpengaruh terhadap niat beli generasi Z, akan tetapi variabel kualitas dan entonsentrisme produk memiliki pengaruh yang positif terhadap niat beli. Sehingga dengan hasil tersebut menyetakan bahwa generasi Z lebih senang dengan menggunakan produk fesyen lokal yang memiliki kualitas dibandingkan produk impor. Model yang dihasilkan memiliki hasil mean square error sebesar 1,604 dan uji R-square sebesar 72% yang masuk dalam kategori hubungan yang tinggi dan masih ada 28% lagi variabel yang belum diketahui. 
PELATIHAN PEMBUATAN KEJU MOZARELLA BERBASIS SUSU KAMBING ETAWA DI DESA WISATA GOMBENGSARI-BANYUWANGI Arista, Yuvita Lira Vesti; Chastelyna, Agnes Juniarti; Nofiyanti, Sri Handayani; da Costa Moniz, Joana Paula Gerabella; Hutabarat, Michael Alexander
Jurnal Abdimas Gorontalo (JAG) Vol 8 No 1 (2025): Mei 2025
Publisher : UPPM Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30869/jag.v8i1.1461

Abstract

Desa wisata Gombengsari Kecamatan Kalipuro Kabupaten Banyuwangi merupakan salah satu daerah yang banyak menghasilkan komoditi hasil pertanian, perkebunan, ataupun peternakan dengan kualitas dan kuantitas yang tinggi. Salah satu komoditi hasil peternakan unggulan di Desa Wisata Gombengsari adalah susu kambing etawa. Susu kambing etawa yang diproduksi di daerah tersebut belum diolah menjadi produk dan hanya dijual ke pedangang pengepul dengan harga yang relative rendah. Guna meningkatkan nilai jual susu kambing etawa peternak yang ada di wilayah Gombengsari perlu dilakukan upaya pengolahan dan diversifikasi produk salah satunya dengan mengolahnya menjadi keju Mozzarella yang diolah dengan metode pengasaman (penambahan asam sitrat). Pelatihan pengolahan keju Mozzarella di Desa Wisata Gombengsari mendapat respon positif dari mitra yang merupakan produsen susu kambing sekaligus POKDARWIS (Kelompok Sadar Wisata) yang ada di area tersebut. Pelatihan pembuatan keju diharapkan dapat dapat membantu dalam diversifikasi produk. Dengan tersedianya produk keju mozarella di Rumah Digital Desa Gombengsari diharapkan juga mampu menarik wisata baik dari mancanegara maupun dalam negeri.
ADSORPSI LOGAM BERAT OLEH KARBON AKTIF BAMBU SCHIZOSTACHYUM DI AIR TANAH BALIKPAPAN Samosir, Harrys; Michael Alexander Hutabarat; Devina Sanchia Samosir
Charm Sains: Jurnal Pendidikan Fisika Vol 6 No 2 (2025): JUNI
Publisher : Program Studi Pendidikan Fisika Jurusan Fisika Fakultas Matematika, Ilmu Pengetahuan Alam, dan Kebumian (FMIPAK), Universitas Negeri Manado

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53682/charmsains.v6i2.477

Abstract

Water pollution caused by industrial activities, particularly by heavy metals and non-biodegradable dyes, has become an increasingly serious issue. Adsorption using activated carbon is an effective, economical, and simple solution. Local bamboo such as Schizostachyum sp. from Balikpapan holds potential as a sustainable and low-cost raw material for activated carbon. This study examines the optimal production parameters by analyzing the material properties and adsorption performance. The methods used include the carbonization and activation of Schizostachyum sp. bamboo, crystal structure characterization using X-ray Diffraction (XRD), surface morphology analysis using Scanning Electron Microscopy (SEM), and the evaluation of heavy metal adsorption efficiency using Atomic Absorption Spectroscopy (AAS). The results showed a very high adsorption efficiency, with lead and cadmium removal exceeding 97%, demonstrating its potential as a non-toxic adsorbent.
Pengaruh Jenis Kemasan dan Suhu Penyimpanan Terhadap Kualitas Mutu Organoleptik dan Fisik Buah Salak Pondoh Hutabarat, Michael Alexander; Mohwadati, Adisti Rofiah; Nainggolan, Eris Pransiscah; Lumbantobing, Febrina Natasya; Avanza, Mona Ridha; Bachtiar, Nova; Ananda, Rahmatia
JAGO TOLIS : Jurnal Agrokompleks Tolis Vol 5 No 3 (2025): September
Publisher : Universitas Madako Tolitoli

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56630/jago.v5i3.1037

Abstract

Penelitian ini bertujuan mengkaji pengaruh jenis kemasan (PP, PE, dan vakum) dan suhu penyimpanan (suhu ruang dan suhu rendah) terhadap mutu salak pondoh potong (Salacca edulis Reinw). Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktor suhu dan dua kali pengulangan (duplo) pada setiap perlakuan. Analisis data dilakukan secara deskriptif, sedangkan penentuan masa simpan menggunakan metode Extend Storage Study (ESS). Uji organoleptik dilakukan dengan uji hedonik oleh 15 panelis semi-terlatih terhadap parameter warna, rasa, aroma, dan tekstur selama penyimpanan 0–3 hari. Uji fisik meliputi pengukuran kecerahan warna (L*), kadar gula (°Brix), dan susut bobot. Hasil menunjukkan bahwa kombinasi kemasan vakum dan suhu rendah paling efektif dalam mempertahankan mutu organoleptik dan fisik, serta memperpanjang masa simpan salak pondoh potong dibandingkan perlakuan lainnya.
Co-Authors Agnes Juniarti Chastelyna, Agnes Juniarti Ananda, Rahmatia Angrayni, Septi Ayu Anita Khairunnisa Avanza, Mona Ridha Bachtiar, Nova Batubara, Yongki Christandi Ciciolini Sidabutar, Elizabeth Desfelia da Costa Moniz, Joana Paula Gerabella Devina Sanchia Samosir Joana Paula Gerabella da Costa Moniz Kumalaningrum, Amalia Nur Lumbantobing, Febrina Natasya Manihuruk, Hendrik Vicarlo Saragih Mohamad Solahudin Mohwadati, Adisti Rofiah Nainggolan, Eris Pransiscah Nofiyanti, Sri Handayani Rokhani Hasbullah Sabrina, Nur Irhamni Samosir, Harrys Sri Rahmawati Vesti Arista, Yuvita Lira Willis, Tito Bisma May Yuvita Lira Vesti Arista