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All Journal Bulletin of Chemical Reaction Engineering & Catalysis Industria: Jurnal Teknologi dan Manajemen Agroindustri EnviroScienteae JMM (Jurnal Masyarakat Mandiri) Tropical Wetland Journal Jurnal Pengabdian Al-Ikhlas ZIRAA'AH MAJALAH ILMIAH PERTANIAN Jurnal Pengabdian Ilung (Inovasi Lahan Basah Unggul) JOURNAL OF WETLANDS ENVIRONMENTAL MANAGEMENT

Susi Susi

Lambung Mangkurat University

Author-ID : 2416748

Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy 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 Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Karakteristik Sensori dan Kimia Gula Semut Aren Terfortifikasi Ekstrak Patikan Kebo (Euphorbia hirta L.) sebagai Sumber Bioflavonoid Zulpahnor Zulpahnor; Susi Susi; Agung Nugroho
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 9, No 2 (2020)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2020.009.02.8

AbstrakAntioksidan memiliki peran penting dalam mengurangi potensi terjadinya penyakit degeneratif. Penelitian ini bertujuan menambahkan sumber antioksidan bioflavonoid dari ekstrak patikan kebo (Euphorbia hirta L) pada gula semut aren. Ekstrak padat patikan kebo diperoleh melalui proses refluks sampel kering pada pelarut etanol 96% yang dilanjutkan proses evaporasi. Penambahan empat tingkat konsentrasi ekstrak (0,5%; 1,0%; 1,5%; 2,0%) diuji pengaruhnya terhadap karakteristik sensori (scoring dan hedonik) dan kimia (kandungan bioflavonoid, kadar air, kadar abu, dan gula pereduksi). Keberadaan bioflavonoid (myricitrin dan quercitrin) dianalisis melalui metode kromatografi lapis tipis (KLT), sedangkan konsentrasinya dianalisis secara teoritis berdasarkan kandungan myricitrin dan quercitrin pada ekstrak etanol 96% dari hasil penelitian sebelumnya. Hasil pengujian perbedaan konsentrasi ekstrak menunjukkan pengaruh nyata terhadap mutu sensori (rasa, warna, dan aroma). Semakin tinggi konsentrasi ekstrak yang ditambahkan, semakin menurunkan mutu sensorinya. Aspek mutu sensori, antara rasio 0,5% dan 1,0% tidak berbeda signifikan dan masih menunjukkan daya terima yang baik, namun rasio 1,0% memiliki kandungan bioflavonoid yang lebih tinggi. Penambahan 1,0% ekstrak patikan kebo direkomendasikan sebagai tingkat yang tepat, yaitu mengandung bioflavonoid myricitrin dan quercitrin masing-masing sebesar 3,8 mg/g dan 1,0 mg/g gula semut. Analisis biaya menunjukkan harga pokok produksi untuk penambahan ekstrak 1,0% adalah sebesar Rp110.000,00/kg.Kata kunci: bioflavonoid, Euphorbia hirta, gula semut aren, myricitrin, quercitrin AbstractAntioxidant plays important roles in the reduction of degenerative diseases. This study aimed to formulate bioflavonoid antioxidant from Euphorbia hirta on granulated palm sugar. Extract of E. hirta was obtained by reflux extraction with 96% ethanol. Granulated palm sugars fortified with four concentration levels of E. hirta extract (0.5%; 1.0%; 1.5%; 2.0%) were evaluated for the sensory and chemical characteristics including water content, ash content, reducing sugar, and the presence of bioflavonoid. The content of bioflavonoids (quercitrin and myricitrin) were also calculated based on the content of those compounds in the ethanol extract as identified in the previous study. The presence of bioflavonoid was identified by thin layer chromatography test. Statistical analysis showed that addition of different concentration level of extract to the sugar significantly affect the sensory characteristics. Higher concentration of extract decreased the sensory level. Nevertheless, between concentration of 0.5% and 1.0% were not significantly different, and surely, the higher concentration will provide higher bioflavonoid content. Addition of 1.0% E. hirta extract was recommended due to the higher content of quercitrin and myricitrin (3.8 mg/g and 1.0 mg/g, respectively) with the adequate sensory characteristic. Production of granulated palm sugar fortified with 1.0% E. hirta extract required IDR110,000.00/kg.Keywords: bioflavonoid, Euphorbia hirta, granulated palm sugar, myricitrin, quercitrin

Consumer Preference Level on Cinnamomum burmanii Tea with Analytic Hierarchy Process Method Yulia Citra; Susi Susi; Hisyam Musthafa Al Hakim
TROPICAL WETLAND JOURNAL Vol 4 No 1 (2018): Tropical Wetland Journal
Publisher : Postgraduate Program - Lambung Mangkurat University (ULM Press Academic)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/twj.v4i1.57

Cinnamon is one of the popular ingredients used as food additives or nonfood. Cinnamon has smells fragrant and sweet taste, it can be used as additional ingredient for tea bag production. Tea with additional cinnamon is one of product innovation of tea bag for increase functional value of tea. The purpose of this research is to know consumer preferences level of cinnamon tea based on internal attribute (colour, taste, and scent) and external attribute (packaging design, packaging material, information label, size and content of packaging) using Analytic Hierarchy Process (AHP) method. The result of consumer preferences of cinnamon tea based on Analitic Hierarchy Process (AHP) method as primary alternative for internal attribute based on color, taste, and smell is 2:1 formulation of ratio tea powder and cinnamon powder. The primary alternative of external attribute based on design, material, information label, size of packaging is prototype C (carton packaging).

Selective Hydrogenation of Dodecanoic Acid to Dodecane-1-ol Catalyzed by Supported Bimetallic Ni-Sn Alloy Rodiansono Rodiansono; Muhammad Iqbal Pratama; Maria Dewi Astuti; Abdullah Abdullah; Agung Nugroho; Susi Susi
Bulletin of Chemical Reaction Engineering & Catalysis 2018: BCREC Volume 13 Issue 2 Year 2018 (August 2018)
Publisher : Department of Chemical Engineering - Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.9767/bcrec.13.2.1790.311-319

Selective hydrogenation of dodecanoic acid over supported bimetallic Ni-Sn alloy catalysts into dodecane-1-ol is demonstrated. Bimetallic nickel-tin supported on titanium oxide (Ni-Sn(1.5)/TiO2) and gamma-alumina (Ni-Sn(1.5)/g-Al2O3); 1.5 = Ni/Sn molar ratio) were synthesized via hydrothermal method in a sealed-Teflon autoclave reactor at 150 oC for 24 h, then followed by reducing with hydrogen gas at 400 oC for 1.5 h. The synthesized catalysts were characterized by means of XRD, IC-AES, N2-adsorption (BET method), H2-chemisorption, and NH3-TPD. Bimetallic Ni-Sn(1.5)/TiO2 catalyst was found to be effective for hydrogenation of dodecanoic acid (>99 % conversion) to dodecane-1-ol (93% yield) at 160 oC, 30 bar H2, and 20 h and the highest dodecane-1-ol (97 % yield) was obtained at initial pressure of H2, 50 bar. An increase of reaction temperature slightly enhanced the degree of hydrodeoxygenation of dodecanoic acid to produce dodecane over both Ni-Sn(1.5)/TiO2 and Ni-Sn(1.5)/g-Al2O3 catalysts.

DIVERSIFIKASI PRODUK OLAHAN BERBASIS TOMAT PADA KELOMPOK WANITA TANI KAMBANG TANJUNG DESA PARIGI KACIL KABUPATEN TAPIN Lya Agustina; Sasi Gendro Sari; Susi Susi; Udiantoro Udiantoro
JURNAL PENGABDIAN AL-IKHLAS UNIVERSITAS ISLAM KALIMANTAN MUHAMMAD ARSYAD AL BANJARY Vol 5, No 1 (2019): AL-IKHLAS JURNAL PENGABDIAN
Publisher : Universitas Islam kalimantan MAB

Tomat sangat berpotensi untuk dikembangkan, namun masih terkendala penguasaan teknologi yang masih minim. Buah tomat akan segera mengalami kerusakan jika tanpa perlakuan saat pasca panen. Disisi lain muncul permasalahan utama yaitu “harga tomat yang tidak stabil” sehingga membuka peluang bagi Kelompok Wanita Tani (KWT) Kambang Tanjung untuk melakukan pengolahan terhadap komoditas ini. Salah satu usaha untuk mengatasi permasalahan tersebut adalah dengan melakukan pengolahan tomat terutama ketika harga sedang anjlok menjadi sebuah produk yang bisa meningkatkan nilai tambah. Pada program ini diversifikasi produk yang ditawarkan adalah pengolahan tomat menjadi Tomkur (Tomat kurma), Tomat Krispi dan PazTo (Bumbu inti). Metode yang akan dilakukan adalah memberikan pelatihan dan pendampingan kepada mitra dalam teknologi proses pengolahan produk, pengemasan, desain kemasan, manajemen keuangan dan pemasaran. Hasil yang ingin dicapai adalah mitra sudah bisa memproduksi produk hasil olahan tomat, melakukan pemasaran baik secara konvensional maupun dengan media sosial serta mitra sudah bisa mengelola keuangan sederhana.

Pemberdayaan Masyarakat Melalui Diversifikasi Produk Labu Kuning Pada Kelompok Wanita Tani Sukses Makmur Di Desa Tambang Ulang Kabupaten Tanah Laut Susi Susi; Lya Agustina; Alia Rahmi
Jurnal Pengabdian ILUNG (Inovasi Lahan Basah Unggul) Vol 1, No 1 (2021)
Publisher : Universitas Lambung Mangkurat

The development of small rural agro-industry based on local commodities such as pumpkin (waluh) is important in order to increase the added value of the product. The abundance of pumpkins in Tanah Laut Regency has not been used optimally. The women farmer group of Sukses Makmur in Tambang Ulang Village, Tanah Laut Regency really hopes to have a source of income or entrepreneurship that can be managed by them as a source of family income and to develop a productivity. Iptek Bagi Masyarakat Program (IBM) for the community include the stages of socialization, counseling and training on pumpkin-based products with the facilitation of appropriate and attractive packaging as promotional media efforts. Products are also facilitated to obtain PIRT legality from the Health Office. The implementation of science and technology for the community, it showed that KWT Sukses Makmur are able to play an active role in the activities carried out which include several stages of training on pumpkin-based product diversification. Pumpkin-based products that can be produced include brownies, cakes, sponge cakes, pastels, donuts, puddings, wajik, sticks, and sweet breads. The production of pumpkin chips used a vacuum frying facility from BP3T South Kalimantan has been tested. Marketing activities have been carried out through door to door techniques and exhibition promotions, one of which is at the Expo South Kalimantan exhibition. It needs support from relevant agencies, especially the Tanah Laut Health Office where to get a PIRT to improve product marketing and promotion. This activity is also able to make the production of processed pumpkin a new entrepreneur and create entrepreneurial women who are able to maintain its sustainability. Keywords : pumpkins, diversification, Tambang Ulang, enterphreneurship

Introduksi Produksi Gula Aren Kristal Pada Perajin Gula Suka Maju Desa Batu Ampar Kabupaten Tanah Laut Susi Susi; Tanwirul Millati
Jurnal Pengabdian ILUNG (Inovasi Lahan Basah Unggul) Vol 1, No 1 (2021)
Publisher : Universitas Lambung Mangkurat

The development of palm sugar into crystalline palm sugar has the potential to be developed in order to substitute white sugar where the fulfillment is still quite a lot imported. Therefore, to increase the food security of sugar, it can be done by utilizing local palm sugar resources. Palm sugar production technology is quite applicable to be applied in rural areas and can be made from palm sap or palm sugar. The introduction of the processing of crystal palm sugar was carried out in the Suka Maju LSPBM Group with the stages of counseling, production skills training, packaging, hygienic production to obtaining a PIRT legality as Health Office permit. The quality of crystal palm sugar produced from several quality parameters was achieved including the water content of crystal palm sugar ranging from 2.38-2.70%, ash content 0.85-0.99%, sugar content 86.72%, yellowish brown color and in the form of crystals or powder. The crystal palm sugar products produced was under the brand name Sehati. The constraint was limitation of marketing because this product at the local level was still known only for the purpose of making cakes, as well as for the more expensive price of white crystal sugar. Need coaching and better links with related network to open up a better market. From the results of the analysis of the business of producing crystal palm sugar, it is feasible to run with a profit value of Rp. 24,007,100,00, the value of BEP was 892 kg, profitability of 0.55 and business efficiency of Return Cost Ratio (R/C) of 1.55

Pengaruh Keragaman Gula Aren Cetak Terhadap Kualitas Gula Aren Kristal (Palm Sugar) Produksi Agroindustri Kecil susi susi
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 36, No 1 (2013)
Publisher : Pusat Publikasi Jurnal Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v36i1.26

Cyrstal palm sugar was one product diversification of palm sugar that utilization continues to grow and is expected to reduce its dependence on white sugar. Crystal palm sugar can be processed from the sap of palm or palm sugar product which melted. Utilization palm sugar as a raw material is one way to reduce excess palm sugar, but on the other hand is rather difficult to control the quality of raw materials. Wide variations in the quality of the palm sugar will also cause the palm sugar crystal products are diverse as well. Palm sugar produced by different producer will produce different quality. This research was conducted how difference between the quality of raw materials and their effects on quality crystal palm sugar. This study showed that some producer producing different quality and this affects the quality of palm sugar crystals obtained. Average moisture content, ash content and insoluble solids content in raw material palm sugar were 12.82%, 12.82%, 12:13% and 3.70%, while the products of palm sugar crystals were 6.33%, 0.24% and 5.06%. Quality criteria of crystal palm sugar that are still beyond the SNI standard where the standard maximum moisture content of 3% and insoluble solids content should be a maximum of 1%.

PROSES AKTIVASI ARANG AKTIF DARI CANGKANG KEMIRI (Aleurites moluccana) DENGAN VARIASI JENIS DAN KONSENTRASI AKTIVATOR KIMIA Gusti Gilang Ramadhan Maulana; Lya Agustina; Susi Susi
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 42, No 3 (2017)
Publisher : Pusat Publikasi Jurnal Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v42i3.897

Candlenut (Aleurites moluccana) is one of commodities widely grown in indonesia and undergo development production a rapid progress .Production plantation the people plants candlenut in 2014 reached 107,3 thousand tons (bps, 2014). Charcoal active are carbon already activated so pores open so retention is greater than the charcoal ordinary .The purpose of this research is to determine variety of and concentration activator chemical the best in the process activation so that can improve the quality of the active charcoal shells fruit candlenut produced. Design experiments used in in this research is a random a group (a shelf ) consisting of 2 factors , namely factors 1 is the type activator chemical ( j ) and factors 2 is the concentration of a solution activator ( a knockout ) .Of two factors obtained 9 kind of combination those who each experienced remedial treatment as much as two times order to obtain 18 unit treatment. The best treatment in this research was naoh 15 % that can be seen from the results of the parameter levels of carbon bound and absorption capacity iod more better than other treatment

Potensi Pemanfaatan Nilai Gizi Buah Eksotik Khas Kalimantan Selatan Susi Susi
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 39, No 3 (2014)
Publisher : Pusat Publikasi Jurnal Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v39i3.82

Indonesia is now importing the fruits in quantities large enough to meet food needs, but each region in Indonesia has the potential of local fruit with high nutritional value. South Kalimantan is one of the areas rich in biological resources, including exotic fruits. Exotic fruits have not been widely known and most have not been used optimally. Based on its chemical characteristics of South Kalimantan's exotic fruits show potential for development as refined products in order to develop agroindustry and also for the development of functional food sources that are beneficial to health. Fruit is examined in this study include kasturi, mangosteen, balangkasua, kapul, kakalayu, ramania, gitaan mata kucing and katiau. Preliminary analysis conducted on nutrition of fruit, including analysis of water content, fat, protein, ash, fiber, carbohydrates, total acid, and vitamin C. Test results showed the typical exotic fruits contain fiber and vitamin C is quite good, the fruits can be studied further as a source of functional food. Most of the fruit pulp at small amount and hard to eat so there is potential for utilization as well the skin and seeds of fruit.

PENGARUH JENIS KEMASAN TERHADAP KONDISI PENYIMPANAN GABAH KERING PANEN, RENDEMEN GILING DAN BERAS KEPALA Tanwirul Millati; Arief RM Akbar; Susi Susi; Alia Rahmi
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 41, No 1 (2016): PEBRUARI TAHUN 2016
Publisher : Pusat Publikasi Jurnal Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v41i1.325

Aging is a natural and spontaneous phenomenon which occurs during storage of dry grain, involving physical changes and chemical that would alter the quality of the cooking, processing, taste and nutritional value as well as affect the commercial value of rice. Naturally aging takes a long time between 6-12 months so it is less economical. Aging may be accelerated by increasing the grain moisture content and storage temperature. Freshly harvested rough rice contains high moisture content ranging between 21-26% and respiration activity is still high which generate heat that can be accumulated by the packaging, so the grain temperature increases. The purpose of this study was to determine the types of packaging which can increase the temperature and RH storage, milling yield and head rice yield. Grain varieties used are Siam Pandak with five types of packaging, ie black plastic bags, sacks, cans, wood and tarpaulin, and stored for 72 hours. As a control, direct drying grain harvest is used. Observations are including temperature and RH in packaging, milling recovery and head rice yields. The results showed that all types of packaging used can increase the temperature and RH in the packaging than the temperature and RH in storage space. The most high milling recovery obtained from black plastic packaging, while the head rice yields all kinds of packaging meets the quality criteria V ISO 6128-2008 except wood packaging, although based on the percentage of head rice, tarpaulins packaging has the highest head rice.

Co-Authors Abdullah Abdullah Agung Cahyo Legowo Agung Nugroho Agustina, Lya Alan Dwi Wibowo Alia Rahmi Arief Rahmad Maulana Akbar Arief RM Akbar Dessy Maulidya Maharani Gusti Gilang Ramadhan Maulana Hemy Sriana Herliani Herliani Hisyam Musthafa, Hisyam I Ketut Suka Astawan Maria Dewi Astuti Muhammad Iqbal Pratama Rimaa Rahmawati Rini Hustiany Rodiansono Rodiansono Rusmiati Rusmiati Sasi Gendro Sari Tanwirul Millati Udiantoro Udiantoro Yulia Citra Zulpahnor Zulpahnor

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