Garuda - Garba Rujukan Digital

p-Index From 2021 - 2026

3.461

P-Index

This Author published in this journals

All Journal Jurnal Agrista Journal of Tropical Soils Jurnal Solum AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian JURNAL GALUNG TROPIKA Journal TABARO Agriculture Science Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Aplikasi Teknologi Pangan Jurnal Agrotek UMMat Jurnal Pengolahan Pangan Al-Khidmah Jurnal Agercolere LOYALITAS: Jurnal Pengabdian Kepada Masyarakat MONSU'ANI TANO Jurnal Pengabdian Masyarakat AJAD : Jurnal Pengabdian kepada Masyarakat Society: Jurnal Pengabdian Masyarakat Prosiding Seminar Nasional Program Pengabdian Masyarakat Empowerment: Jurnal Pengabdian Masyarakat Jurnal Pengabdian Masyarakat Jurnal Pengabdian Masyarakat Nusantara Jurnal Ilmiah Pengabdian Kepada Masyarakat Sewagati Jurnal Riset Multidisiplin dan Inovasi Teknologi Babasal Agromu Journal Agroland: Jurnal Ilmu-ilmu Pertanian AGROLAND: The Agricultural Sciences Journal Environmental and Agriculture Management

Ramadhani Chaniago

Universitas Muhammadiyah Luwuk

Author-ID : 2327292

Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Neuroscience Physics Public Health Social Sciences Transportation Veterinary Other

Published : 36 Documents Claim Missing Document

Claim Missing Document

Articles

1 2 3 4

Utilizing Cocoa Rind as Organic Fertilizer to Support Sustainable Agriculture Ramadhani Chaniago; Winarto Ramlan
JOURNAL OF TROPICAL SOILS Vol 21, No 1: January 2016
Publisher : UNIVERSITY OF LAMPUNG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5400/jts.2016.v21i1.33-39

The main key in choosing manure is the level of ripeness, the ratio of Carbon and Nitrogen (C/N) and the Nitrogen, Phosphorus, Potassium (NPPt) contents. So far, the farmers have not effectively utilized organic materials as fertilizers in agricultural lands. Organic materials which can be used include agricultural waste and animal waste. The existence of alternative fertilizers and in order to support the development of sustainable agriculture, utilizing agricultural waste as the materials to make organic fertilizers is encouraged. Organic fertilizers can be in the forms of manure, compost, and the combination of both. The research was aimed to study the NPPt content in compost from cocoa rind and cow waste. This research was done in May – September 2015 in Sub-district Luwuk, District Banggai and in the Laboratory of Chemistry and Soil Fertility, Department of Soil Science Faculty of Agriculture, Hasanuddin University, Makassar. The experiment was conducted in a Completely Randomized Design (CRD). The experiment contained one factor with three treatments, which were repeated 3 times; thus, there were 9 treatments units. The treatments were comparison dosages of cocoa rind and cow waste, i.e. P1 = 50 kg of cocoa rind : 10 kg of cow waste; P2 = 50 kg of cocoa rind : 20 kg cow of waste; P3 = 50 kg of cocoa rind : 30 kg of cow waste. Data were analysed by comparing the average of NPPt element in cocoa rind compost and cow waste. Data was then analyzed statistically by One Way Anova (One Way Variant Analysis) by using SPSS 19.0 for Windows and further analyzed by Least Significant Difference (LSD) 1% by using Microsoft Excel Windows 7. The results showed that the highest macro nutrients content was in P2 with N = 0.25%; P = 3.91%; K = 5.23% and the lowest was in P3 with N = 0.19% and P = 3.33% as well as in P1 with K = 4.16%.Keywords: Agricultural waste, compost, cow waste [How to Cite: Ramadhani C and W Ramlan. 2016. Utilizing Cocoa Rind as Organic Fertilizer to Support Sustainable Agriculture. J Trop Soils 21: 33-39. Doi: 10.5400/jts.2016.21.1.33]

KANDUNGAN KOPI KEDELAI LAUWON KECAMATAN LUWUK TIMUR KABUPATEN BANGGAI Ramadhani Chaniago; Bakri Muala
Jurnal Agrotek Ummat Vol 7, No 2 (2020): October 2020
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v7i2.2883

Soybean is an ingredient that has many benefits and is informed that it does not contain caffeine, so it is good and safe for consumption by children, pregnant women, and people who have digestive diseases. This study aims to determine the content of soy coffee produced by the people of Lauwon Village, East Luwuk District, Banggai Regency, Central Sulawesi Province. This research was conducted from April to August 2020 which consisted of 2 stages, namely: 1) the first stage, the manufacture of soy coffee which was carried out by the people of Lauwon Village, Luwuk Timur District, Banggai Regency, Central Sulawesi Province. 2) the second stage, laboratory testing at the Integrated Research and Testing Laboratory (LPPT) UGM Yogyakarta. The results showed that Lauwon soybean coffee does not contain caffeine (non-caffeine) and contains water content (3.42%), protein (31.26%), total fat (0.95%), total sugar (0.50%). ), lead (Pb) was not detected, copper (Cu) (13.97 mg / kg), zinc (Zn) (52.99 mg / kg), mercury (Hg) 0.04 mg / kg, bacterial contamination rate ( ALT) 2.0 x 103 cfu / gram and DPPH free radical scavenging activity (IC50) 2.467 mg / mL.

KOMBINASI TEPUNG TERIGU DAN TEPUNG TAPIOKA TERHADAP DAYA KEMBANG DAN SIFAT ORGANOLEPTIK KERUPUK TERUBUK (Saccharum edule Hasskarl) Ramadhani Chaniago; Darni Lamusu; Lutfi Samaduri
Jurnal Pengolahan Pangan Vol 4 No 1 (2019)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Terubuk processing techniques are still simple, such as processed into vegetables. Therefore, it is necessary to diversify food, namely making crackers in powder. Crackers are a type of small food that undergoes volume development forming a product that is porous and has a low density during the frying process. This study aims to determine the growth and organoleptic properties of crackers made from powder (Saccharum edule Hasskarl). this study was designed using a Completely Randomized Design (CRD) arranged with 1 factor, namely: A1 = 100 gram wheat flour + 200 gram tapioca flour + 100 gram flour; A2 = 150 gram wheat flour + 100 gram tapioca flour + 150 gram powder; A3 = 100 gram flour + 150 gram tapioca flour + 100 gram powder. Based on the organoleptic test results showed that: The best flower power is shown in treatment A1 (100 gram wheat flour + 200 gram tapioca flour + 100 gram flour) which is 75.58%. The panelist's assessment or organoleptic test of the combination of wheat flour, tapioca tapung and terubuk gave no significant effect on color, taste and texture and gave a real influence on the aroma of crackers made in powder. The best treatment based on the panelist's assessment is treatment (A2) Wheat flour 150 grams + Tapioca flour 100 grams + Powdered 150 grams. Where these crackers have a color value of 3.75 rounded to 4 (likes); the aroma value of 3.93 is rounded to 4 (likes); the flavor value of 3.57 is rounded to 4 (likes) and the texture value is 3.75 (likes).

PKM Kelompok Usaha Diversifikasi Lowe Sebagai Upaya Peningkatan Pendapatan di Desa Tongkonunuk Kecamatan Pagimana Kabupaten Banggai Provinsi Sulawesi Tengah Ramadhani Chaniago; Wahyudi Hasan
Al-Khidmah Vol 1, No 1 (2018): AL-KHIDMAH (Agustus)
Publisher : Universitas Muhammadiyah Pontianak

Tongkonunuk Village is one of the producers of lowe banana which is a local potential in Banggai Regency. The village is 65 km from the city of Luwuk which is the capital of Banggai Regency, is a center of lowe banana production ranging from 1.3 tons per planting season with a harvest period every 3-4 months. With its natural conditions consisting of 60% plains, 25% hills and 15% mountains which are very potential for food crop cultivation or plantation crops, for example corn, cassava, rice paddy, field rice and lowe banana commodities typical of the Banggai Regency. The objectives of this program are: (1) Availability of equipment that is needed by the community to diversify lowe products; (2) Training and practice of diversifying lowe products, (3) Producing packaging designs to attract consumers, (4) Realizing a professional organizational structure, (4) Establishing a partnership pattern with the Banggai District Cooperatives and SMEs Office, as well as healthy and empowered group management and reliable business bookkeeping.

SUBTITUSI TEPUNG TERIGU DENGAN TEPUNG UBI BANGGAI (Dioscorea) DALAM PEMBUATAN MIE Ramadhani Chaniago
Jurnal Aplikasi Teknologi Pangan Vol 5, No 2 (2016): Mei 2016
Publisher : Indonesian Food Technologists

AbstrakUntuk mengurangi ketergantungan terhadap terigu dan menurunkan harga jual produk, penggunaan terigu dapat dikurangi dengan penggunaan bahan-bahan lain. Penggunaan ubi banggai diharapkan dapat mengurangi ketergantungan terhadap terigu dan sekaligus memberdayakan potensi sumber daya lokal. Dioscorea berpotensi sebagai sumber pangan karena mengandung zat makanan yang cukup tinggi, atas dasar itulah sehingga dilakukan penelitian tentang subtitusi tepung terigu dengan tepung ubi banggai dalam pembuatan mie. Penelitian ini bertujuan untuk mendapatkan formulasi subtitusi tepung terigu dengan ubi banggai dalam pembuatan mie. Penelitian ini dilaksanakan di Laboratorium Agroindustri Universitas Tadulako Palu. Penelitian ini menggunakan perbandingan tepung ubi banggai (TUB) dengan tepung terigu (TT) yang berbeda, yaitu : M0 = 100 % TUB; M1 = 75 % TUB + 25 % TT; M2 = 50 % TUB + 50 % TT; M3 = 25 % TUB + 75 % TT. Berdasarkan hasil penelitian dapat disimpulkan bahwa warna mie ubi banggai yang disukai adalah perlakuan M0; dan tingkat kesukaan mie ubi banggai yang disukai adalah perlakuan M1; mie ubi banggai yang paling lunak adalah perlakuan M3.Kata kunci : tepung ubi banggai, tepung terigu, mie.Substitution Ubi Banggai Flour in the Production of NoodleAbstract To reduce dependence on wheat and lower selling prices, the use of wheat can be reduced with the use of other materials. The use of potatoes Banggai expected to reduce dependence on wheat and simultaneously empower the potential of local resources. Dioscorea potential as a source of food because it contains high nutrients, therefore the substitution of wheat flour with cassava flour in the Banggai noodle-making was made. This study aimed to get formulations substitution of wheat flour with yam noodles Banggai in the making. This research was conducted at the Laboratory of Agro-Industry University Tadulako Palu. This study used Banggai flour (TUB) and wheat flour (TT): M0 = 100% TUB; M1 = 75% TUB + 25% TT; M2 = 50% TUB + 50% TT; M3 = 25% TUB + 75% TT. This study concluded: noodle color M0 was the preferred treatment (100% TUB); and the level of preference M1 was the preferred treatment; the most soft was M3 (25% TUB 75% TT). Keywords: Banggai Cassava Flour, Wheat Flour, Noodle

TINGKAT KESUKAAN ROTI BERBAHAN KOMPOSIT TEPUNG PISANG LOWE DENGAN TEPUNG TERIGU Ramadhani Chaniago; Andi Ece Trisnawati; Sulastri Sulastri; Irma Irma; Elna Susanti Kasim; Richard Dareda
Journal TABARO Agriculture Science Vol 6, No 1: MEI 2022
Publisher : Universitas Andi Djemma Palopo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35914/tabaro.v6i1.1261

Pisang lowe yang digunakan pada penelitian ini adalah pisang lokal yang banyak tumbuh didataran Kabupaten Banggai. Penelitian ini dilaksanakan di Kota Luwuk Kabupaten Banggai Sulawesi Tengah, pada bulan Maret 2022. Tujuan penelitian adalah untuk mendapatkan informasi tingkat kesukaan panelis terhadap warna, aroma, rasa dan teksur dari produk roti berbahan baku subtitusi tepung pisang lowe. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) masing-masing perlakuan yang diulang sebanyak 3 kali menjadi 12 unit perlakuan (4 perlakuan diulang 3 kali hasilnya 12). Adapun formulasi penggunaan tepung pisang lowe dan tepung terigu, yaitu : A = Tepung Pisang Lowe 100g tanpa tepung terigu; B = Tepung Pisang Lowe 75g + tepung tepung terigu 25g; C = Tepung Pisang Lowe 50g + tepung tepung terigu 50g; D = Tepung Pisang Lowe 25g + tepung tepung terigu 75g. Penelitian ini berlangsung dengan 2 tahap, yaitu tahapan pertama pembuatan tepung pisang lowe dan tahapan kedua membuat roti menggunakan kombinasi tepung pisang lowe dengan tepung terigu. Metode analisis penelitian ini dilakukan dengan menggunakan “Skala Hedonik”, yaitu tingkat kesukaan terhadap warna, aroma, rasa dan tekstur. Sampel disajikan secara acak, kepada panelis diminta untuk memberikan nilai menurut tingkat kesukaan. Jumlah skala yang digunakan terdiri dari 5 skala yaitu : 1. Sangat tidak suka 2. Tidak suka 3. Agak suka 4. Suka 5. Sangat Suka. Uji organoleptik yaitu uji hedonik dengan melibatkan 26 orang panelis tidak terlatih. Dari hasil penelitian dapat ditarik menjadi kesimpulan bahwa : Produk roti yang terbuat dari komposit tepung pisang lowe dengan tepung terigu memberikan pengaruh sangat nyata terhadap seluruh parameter yang diamati. Sesuai dengan hasil penilianan tingkat kesukaan panelis baik warna, aroma, rasa, dan tekstur roti komposit dari tepung pisang lowe dengan tepung terigu (50 g : 50g) diterima dan di sukai panelis dengan skala agak suka-suka.

Pengembangan Komoditi Unggulan Dibidang Pertanian dan Potensi Wisata Goa Nurmasita Madina; Ramadhani Chaniago; Agung K. Djibran; Rahmandani Lasamadi; Novianty; Risna Lasopo; Dinda Fira Dwi Sastra; Magfirawati Taiya; Yurita Tangahu; Yuyun Mira Safitri; Gita Wati; Sofyan Padiman; Sarwan Idan
AJAD : Jurnal Pengabdian kepada Masyarakat Vol. 2 No. 1 (2022): MAY 2022
Publisher : Lembaga Mitra Solusi Teknologi Informasi (L-MSTI)

The purpose of the Holistic Village Development and Empowerment Program (PHP2D) is to organize and promote the potential of cave tourism and the development of superior commodities such as soybeans, waxy vegetables in Lauwon Village, East Luwuk District, Banggai Regency, Central Sulawesi Province. The implementation method begins with outreach to village officials and target communities who are partners in the activity, then proceeds with structuring the outside of the cave and making a documentary film to promote the potential of cave tourism, training on making soybean coffee and wax vegetable sticks. The conclusions obtained from the implementation of this (PHP2D) are: 1) The community service activities in the form of PHP2D that have been carried out have been successful, the target partners are very enthusiastic in participating in every stage, from structuring village tourism potential to training activities. 2) The implementation of this program can produce outputs in the form of processed products that can be utilized by the community in adding to the family economy for each program participant and the entire village community.

Karakteristik pati dan proksimat dari dua jenis ubi Banggai (Dioscorea alata) terhadap lama dan macam perendaman Ramadhani Chaniago; Rahmandani Lasamadi; Nurmasyita Madina
Jurnal Agercolere Vol 4 No 1 (2022): Jurnal Agercolere
Publisher : Fakultas Pertanian Universitas Ichsan Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37195/jac.v4i1.155

Ubi Banggai biasanya diolah dengan cara direbus, digoreng, diparut dan dibuat nalum atau bubur khas Banggai kepulauan yang diolah dengan cara dimasak bersama santan kelapa dan garam. Penelitian ini bertujuan untuk mengetahui karakteristik, kandungan gizi, kandungan pati, dari tepung ubi Banggai terhadap lama dan macam perendaman. Jenis penelitian ini adalah penelitian eksperimen. Parameter yang diukur meliputi uji pati, yaitu tepung ubi Banggai yang dihasilkan diukur masing-masing kadar patinya. Uji proksimat yang dilakukan terhadap tepung ubi Banggai terdiri dari kadar karbohidrat, kadar protein, kadar lemak, kadar air, dan kadar abu. Analisis data penelitian dirancang dengan Rancangan Acak Lengkap (RAL) yang disusun secara faktorial dengan 2 faktor, (3 × 3) × 2 jenis ubi, maka ada 27 kombinasi perlakuan. Dalam penelitian ini faktor pertama menggunakan perbandingan lama perendaman dengan 3 taraf yaitu: L0 = 0 jam; L1 = 12 jam; L2 = 24 jam, sedangkan faktor kedua menggunakan beberapa bahan perendaman yang terdiri dari 3 taraf, yaitu: P1= Menggunakan Air; P2 = Menggunakan NaCl; P3= Menggunakan Na Bisulfit. Hasil penelitian menunjukkan bahwa seluruh kombinasi perlakukan memberikan pengaruh sangat nyata pada kadar pati, kadar abu, protein, lemak, dan karbohidrat, sedangkan kadar air memberikan pengaruh nyata.

PELATIHAN PEMBUATAN KERIPIK PISANG DAN PENENTUAN HARGA POKOK (HPP) PADA KELOMPOK MITRA DI DESA BUON MANDIRI KECAMATAN LUWUK UTARA Ramadhani Chaniago; Haruni Ode; Rahman Dani Lasamadi; Darni Lamusu
Jurnal Pengabdian Masyarakat Nusantara Vol. 4 No. 3 (2022): September : Jurnal Pengabmas Nusantara
Publisher : Universitas Muhammadiyah Manado

Tanaman pisang banyak tumbuh di Desa Buon Mandiri, banyaknya hasil tanaman pisang selama ini belum dijual dalam bentuk olahan tetapi dijual dalam bentuk buah pisang per sisir atau per tandannya. Biasanya pisang ini dibeli oleh pengepul dengan harga rata-rata Rp. 35.000,00 pertandan. Jenis pisang yang ada di desa Buon Mandiri kebanyakan adalah pisang raja, pisang tanduk, pisang kepok dan pisang lowe. Buah pisang sering dikonsumsi sebagai buah segar serta dapat dimanfaatkan menjadi keripik. Kegiatan ini disosialisasikan melalui Program Kolaborasi Sosial Membangun Masyarakat (Kosabangsa) yang bertemakan“Diversifikasi olahan pisang untuk meningkatkan kemandirian ekonomi Kelompok Lapak Jalapagos Biot Matami Desa Buon Mandiri Luwuk Utara”. Kegiatan ini bertujuan untuk agar dapat memberikan pengetahuan dan keterampilan kepada mitra sasaran dalam mengolah pisang menjadi keripik sekaligus dapat menentukan harga pokok penjualannya. Pada artikel ini, kami menjelaskan proses pengolahan keripik pisang dan pengemasannya serta dilanjutkan dengan kegiatan menentukan Harga Pokok Penjualan (HPP) produk.

Pelatihan Pembuatan Stick Pisang Ibu-ibu Kelompok Jalapagos Desa Buon Mandiri Kecamatan Luwuk Utara Ramadhani Chaniago; Haruni Ode; Rahman Dani Lasamadi; Darni Lamusu
Empowerment: Jurnal Pengabdian Masyarakat Vol. 1 No. 6 (2022): NOVEMBER 2022
Publisher : Pusat Riset Manajemen dan Publikasi Ilmiah Serta Pengembangan Sumber Daya Manusia Sinergi Cendikia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55983/empjcs.v1i6.303

compared to other fruits. Bananas have a variety of nutritional content and are needed by the body. Bananas also have the potential to be processed into various kinds of preparations such as chips, pastries, cakes and sticks. Sticks are snacks or light snacks that are loved by many people from children to adults. This activity is divided into three sessions, namely a material delivery session, a practice session, and a question and answer session. After the implementation of training activities on making banana sticks, it can increase the knowledge and skills of mothers in Buon Mandiri Village, North Luwuk District, Banggai Regency about the potential of banana plants and can provide an increase in the economic value of the family

Co-Authors Abdul Rahim Agung K. Djibran Ainul Rizal Andi Ece Trisnawati Bakri Maula Bakri Muala Bakri Muala Bakri Muala Basrin, Fitriani Citra Romi Kotesa Dewi Ambarwati Dinda Fira Dwi Sastra Dinda Vira Sastra Dwi Wijayanti Elna Susanti Kasim Fathurrahmi, Siti Gita Wati Handila, Moh. Asyroto Haruni Ode Hasanuddin, Asrani If’all, If’all Illy, Wirahayu Irma Irma Iwan Sudarmaji Lamusu, Darni Lasamadi, Rahman Dani Lutfi Samaduri Magfirawati Taiya Miming Berlian Hi. B. Salam Muhammad Jufri Novianty Nurhidayah Layoo Nurmasita Madina Nurmasyita Madina Nursusmawati Rahman Dani Lasamadi Rahman Dani Lasamadi Rahmandani Lasamadi Rahmandani Lasamadi Rahmandani Lasamadi Ramlan, Winarto Ratmi Rosilawati Richard Dareda Risna Lasopo Sabariyah, Siti Sabariyah, Sitti Sarwan Idan Sofyan Padiman Spetriani, Spetriani Sulastri Sulastri Sultan Sultan Wahyudi Hasan Wahyudi Hasan Winarto Ramlan Winarto Ramlan Yuanita Indriasari Yuanita Indriasari Yurita Tangahu Yusuf Ayuba Yusuf Ayuba Yuyun Mira Safitri

Title

Found 36 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 36 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 36 Documents
Search