Article Per Year (5 Year)
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
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
Check
Articles

Found 36 Documents
Search

 1   2   3   4 
Analisis Kimia Dan Organoleptik Tepung Ubi Banggai (Dioscorea alata) Pada Variasi Perendaman Chaniago, Ramadhani; Handila, Moh. Asyroto; Lamusu, Darni
Jurnal Riset Multidisiplin dan Inovasi Teknologi Том 2 № 03 (2024): Jurnal Riset Multidisiplin dan Inovasi Teknologi
Publisher : PT. Riset Press International

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59653/jimat.v2i03.1009

Abstract

In making Banggai yam flour, the best method and quality of flour on a standard production scale has not yet been found. Therefore, it is necessary to carry out research and innovation in order to obtain the best formulation for standard Banggai yam flour. One of the research innovations that was attempted was various methods of soaking the Pride yam before making flour. The aim of this research was to obtain the best results in several types of soaking on the chemical and organoleptic characteristics of Banggai yam flour. The method used was a Completely Randomized Design research with 4 immersion treatments with 3 replications, into 12 experimental units, namely: P1 = water; P2 = whiting solution; P3 = lactic acid solution; P4 = sodium metabisulfite solution. The variables of this research are proximate tests and organoleptic tests. The conclusions of this research are: In the proximate test results and gluten content, treatment P1 is the best in water and carbohydrate content, namely 12.48% and 79.04% respectively, then treatment P2 is the best in producing fat and gluten, namely 0.31% and 1.01%. Furthermore, the P3 treatment was the best in terms of ash and protein content, namely 2.14% and 10.45% respectively. In the organoleptic test results, Banggai yam flour, namely the P3 treatment, gave the best results in the color, aroma, texture and overall liking test for Banggai yam flour.
Perendaman Buah Margove Pedada (Sonneratia Caseolaris) dalam Pembuatan Permen Jelly Illy, Wirahayu; Chaniago, Ramadhani; Wijayanti, Dwi; Basrin, Fitriani
Jurnal Agrotek Ummat Vol 11, No 2 (2024): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v11i2.22785

Abstract

The pedada type of mangrove fruit grows and develops a lot in coastal areas and has the potential to become processed food such as jelly candy because it contains sufficient fiber and vitamin C, but has a sour taste, unattractive physical properties such as color and texture, so it is necessary to improve the quality. his physique. This research aims to determine the immersion of the physical quality of pedada fruit jelly candy. This research used a Completely Randomized Design (CRD) with factorial, namely type of immersion (A): salt water, sugar water, whiting water and soaking time (L): 5 hours, 10 hours, 15 hours with 9 treatment combinations. The research variables are organoleptic tests for color, taste, aroma and texture. The results showed that the panelists preferred pedada fruit jelly candy soaked in sugar solution for 15 hours.
Utilizing Cocoa Rind as Organic Fertilizer to Support Sustainable Agriculture Chaniago, Ramadhani; Ramlan, Winarto
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

Abstract

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] 
Analysis sensory edible film from Banggai yam starch phosphate Chaniago, Ramadhani; Hasanuddin, Asrani; Rahim, Abdul; Lamusu, Darni
Environmental and Agriculture Management Vol 1 No 2 (2024): Environmental and Agriculture Management : November 2024
Publisher : Institute for Research and Community Service (LPPM), Universitas Islam Madura, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31102/eam.1.2.101-108

Abstract

Resilience and acceptance sensory edible film from phosphorylated sweet potato starch​ with concentration different glycerols​ Still Not yet fully answered, necessary There is effort for varying the concentration glycerol influence characteristic mechanical and functional from edible film. research This proposed for to study variation concentration glycerol influence characteristic Mechanic from edible film so that to obtain evaluation from panelist related sensory. Analysis sensors used​ for to obtain character product in accordance with what is received by the senses sight, smell, taste, and touch. Analysis sensory in study This involving student from Faculty Agriculture Department of Tadulako University as many as 15 people (Hamsiohan, 2019) . Edible film samples cut small and tested color, texture, aroma, and power accept in a way overall use scale hedonic 7 points namely 7 = really lik, 6 = really like, 5 = like, 4 = neutral, 3 = no like, 2 = very much not like, 1 = very much not like. Panelist evaluate attributes provided​ in scale hedonistic in accordance with preference them. Based on results and discussion, then study This conclude that analysis sensory that is color (2.5 – 5.3) or (no like / dislike very much like - like); texture 2.3 – 5.6 or (very dislike) like – really like); aroma (3.1 – 6.6) or no like – really like) ; overall (2.6 – 5.2) or (no up to).
Analyzing the Rendement, Water Content, Chemical and Organoleptic Properties of Watermelon (Citrullus lanatus) Sweet Spicy Seasoning: Seasoning, Sweet spicy, Watermelon. Sabariyah, Siti; Jufri, Muhammad; If’all, If’all; Fathurrahmi, Siti; Spetriani, Spetriani; Sultan, Sultan; Chaniago, Ramadhani
Jurnal Penelitian Pendidikan IPA Vol 11 No 2 (2025): February
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i2.10178

Abstract

Until now, the use of watermelon has not been carried out optimally, often watermelon is only used as a food ingredient that is processed in less varied ways. This research aims to determine the physical, chemical, and organoleptic properties of sweet and spicy watermelon sprinkles and determine the physical, chemical, and organoleptic properties of the best sweet and spicy watermelon sprinkles. Sprinkle seasoning can improve taste and aesthetics in the food industry which is practical and varied. This research was carried out using a factorial Completely Randomized Design (CRD) and organoleptic testing with three replications consisting of: Factor A (addition of watermelon) S1=1000g Watermelon, S2= 800g Watermelon, S3= 600g Watermelon, S4= 400g Watermelon. Factor B (storage time,) P0 = no storage, P1 = 2 weeks of storage (P2 = 2nd month of storage for antioxidant testing). The best treatment of 40% was found in the fourth treatment after 2 weeks of storage. The best water content of 17.67% was found in the second treatment after 2 weeks of storage. The best antioxidant activity of 7.96 ppm was found in the first treatment without storage. The best Vitamin C content* both with and without storage was 0.19%. The best organoleptic taste 3.45 was found in treatment 1 without storage, in the aroma test the best and much liked
Antioxidants and Fiber Rice Analog Based on Composite Flour (Moringa, Purple Sweet Potato, and Cassava) as Local Food Diversification Chaniago, Ramadhani; Nursusmawati; Sabariyah, Sitti; Lamusu, Darni; Basrin, Fitriani
Jurnal Penelitian Pendidikan IPA Vol 11 No 3 (2025): March
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i3.10518

Abstract

This study explores the development of analog rice from composite flours of moringa, purple sweet potato, and cassava to diversify local food and enhance nutritional value. The purpose of this study was to identify antioxidants and rice fiber analogue composites from moringa, purple sweet potato and cassava. The experimental design used was a Completely Randomized Design (CRD) with 1 factor of flour type (A) with a combination of 3 levels of treatment, namely: A1 = Moringa flour 150g, purple sweet potato flour 100g and cassava flour 50g; A2 = Moringa flour 125g, purple sweet potato flour 75g and cassava flour 100g; A3 = Moringa flour 100g, purple sweet potato flour 125g and cassava flour 125g; A4 = Moringa flour 75g, purple sweet potato flour 100g and cassava flour 150g. Using a completely randomized design, four formulations with varying ratios of the three flours were evaluated for fiber content and antioxidant activity. The results revealed significant differences (p<0.05) in both attributes across formulations. The highest fiber content (3.55%) was observed in the formulation with 150 g purple sweet potato flour, 100 g moringa flour, and 50 g cassava flour, while the highest antioxidant activity (11.80%) was achieved using 100 g each of moringa and cassava flours and 50 g purple sweet potato flour. These findings underscore the potential of composite flours to produce analog rice with enhanced nutritional benefits, contributing to sustainable food security and local food innovation.
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