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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
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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PEMANFAATAN CANGKANG BIJI KARET DAN (Havea brasiliensis) DAN CANGKANG KEMIRI (Aleurites moluccana) SEBAGAI BAHAN BAKU BIOBRIKET I Ketut Suka Astawan; Lya Agustina; Susi Susi
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 43, No 2 (2018)
Publisher : Pusat Publikasi Jurnal Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v43i2.1276

Abstract

Biobriquette a solid fuel that can be used as an alternative energy source that has a certain shape, Manufacture biobriket from agricultural waste shell rubber seeds and shell hazelnut can be done by adding adhesive, where the raw materials charred beforehand then crushed, mixed adhesives, printed by the system hydraulic or manual, and then dried. This research was conducted with two factor randomized block design (RBD) first factor comparison Biobriquette making material (rubber seed shells and shells Pecan) and the second factor is the adhesive tapioca konsentration (8%, 10% and 12%) 15 combination trials with replications per 2 times to obtain 30 units experimental unit. The  best treatment results in this study produced a 30:70 ratio between the shell and the shell pecan rubber seed with adhesive concentration of 10% which resulted in calorific value of 6609.32 Cal / g, 3.90% moisture content and ash content of 6.10%.
Analisis Tingkat Kesukaan Konsumen, Penetapan Umur Simpan dan Analisis Kelayakan Usaha Dodol Pisang Awa Alia Rahmi; Susi Susi; Lya Agustina
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 37, No 2 (2013)
Publisher : Pusat Publikasi Jurnal Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v37i2.42

Abstract

Dodol Pisang Awa is a newly introduced local banana-based product. Several basic studies are necessary in introducing the new product to the prospective producers and consumers. Studies conducted were consumer preference level, shelf life determination and business feasibility analysis. Result showed that the taste of Dodol Pisang Awa is accepted at level 4 (hedonic scale of 1-5) followed by the aroma, overall appearance, texture, and colour. The shelf life was limited to 10 days at room temperature, transparent HDPE packaging. Feasibility analysis suggested that the business plan is feasible at profitability value of 0.77 and business efficiency of 1.77.
IDENTIFIKASI KOMPONEN ISOFLAVONOID PADA BUAH BALANGKASUA (Lepisanthes alata (Blume) Leenh.) Susi Susi
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 44, No 2 (2019)
Publisher : Pusat Publikasi Jurnal Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v44i2.1935

Abstract

Balangkasua (Lepisanthes alata (Blume) Leenh.) is one of the exotic fruit typical of South Kalimantan, there are two kinds are yellow and purple-peel. This exotic fruit is still relatively low levels of consumption, this is because the harvest period is very short, not yet commercially grown, the growth area is in rural areas that are generally difficult to reach by public. Though the content of the nutritional value and phytochemical compounds that can be utilized. This research was aimed to determine the nutrient content in the pulp and peel and identify isoflavonoid component in the methanol extract of peel, pulp and seeds of purple peel balangkasua. Research result showed that pulp balangkasua contain protein of 8.40%, crude fiber of 21.76%, total acid of 26.90 mg KOH / g as well as vitamin C of 41.50 mg / 100 g, whereas in peel has a protein content of 4.20%, crude fiber of 37.83%, total acid of 13.47% and vitamin C of 38 mg/100 g).  Balangkasua was detected contain isoflavonoid compound there were equol and daidzein in seed, pulp was contained genestein, equol and genistin, and in the peel extract was contained genestein.
DIVERSIFIKASI PRODUK OLAHAN UBI ALABIO UNTUK PEMBERDAYAAN EKONOMI MASYARAKAT Tanwirul Millati; Susi Susi; Herliani Herliani; Hemy Sriana
JMM (Jurnal Masyarakat Mandiri) Vol 6, No 1 (2022): Februari
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (461.656 KB) | DOI: 10.31764/jmm.v6i1.6615

Abstract

Abstrak: Ubi Alabio atau uwi (Dioscorea alata L) merupakan tanaman pangan lokal jenis umbi-umbian yang potensial yang dapat dijadikan sebagai bahan pangan alternative dan pangan fungsional. Ubi Alabio mengandung karbohidrat dan protein tinggi tetapi kadar gula rendah. Selain itu beberapa penelitian menyebutkan beberapa manfaat kesehatan ubi Alabio. Namun pemanfaatan ubi Alabio selama ini masih terbatas, biasanya masyarakat mengkonsumsi ubi Alabio hanya dengan menggoreng, merebus/mengukus, atau sebagai campuran dalam sayur. Padahal ubi Alabio dapat diolah menjadi beberapa produk olahan yang lebih menarik dan disukai masyarakat. seperti brownies, roti kukus dan kue kering. Oleh karena itu perlu dikenalkan diversifikasi produk olahan ubi Alabio melalui kegiatan pelatihan kepada masyarakat yang dilaksanakan di desa Murung Asam, Tujuan dari kegiatan ini adalah memberi pengetahuan dan keterampilan kepada mitra tentang nilai gizi, manfaat kesehatan dan diversifikasi pengolahan ubi Alabio kepada masyarakat. Hasil kegiatan menunjukkan bahwa 90% peserta memahami materi yang telah disampaikan dan terampil dalam pengolahan ubi Alabio. Peserta juga sangat puas dengan hasil pelatihan, karena produk olahan ubi Alabio rasanya enak, bergizi dan tampilan produk menarik. Abstract : Ubi Alabio or Uwi (Dioscorea alata L) is a potential local tubers crop that could be used as alternative and functional food. Ubi Alabio contains high carbohydrate and protein but low sugar. Beside that few researches showed some health benefits on ubi Alabio. However ubi Alabio is underutilized which showed with locals just used few methods to consume ubi Alabio such as: fried, boiled or soup ingredient. Even though ubi Alabio could be processed into some product that more interesting for people like brownies, steamed bun and cookies. Therefore, it is necessary to introduce the diversification of processed ubi Alabio products through training activities to the local communities where held in the village of Murung Asam. The purpose of the activity is to provide knowledge and skills to participants about nutrition, health benefit and diversification of processing of ubi Alabio for local communities. The result showed 90% participants understand the subject and already skilled in processing ubi Alabio. Participants were also very satisfied with the results because of the processed product is tasty, nutritious and appealing.
Pelatihan Produksi Sabun Cair dari Crude Palm Oil (CPO) di Desa Jilatan Kabupaten Tanah Laut Dalam Rangka Pencegahan Covid 19 Susi Susi; Arief Rahmad Maulana Akbar; Rini Hustiany; Tanwirul Millati; Alan Dwi Wibowo; Dessy Maulidya Maharani; Agung Cahyo Legowo
Jurnal Pengabdian ILUNG (Inovasi Lahan Basah Unggul) Vol 2, No 2 (2022)
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/ilung.v2i2.6109

Abstract

Prevention of the COVID-19 virus can be done by regularly washing hands or using hand sanitizer. This step can prevent the COVID-19 virus from sticking to the surface of the skin.. Therefore, the availability of hand washing soap is urgent as an initial step for corona prevention. The availability of hand soap can be provided independently in the community because the liquid laundry soap can be processed with palm oil. It can be an opportunity for the palm oil community to produce and fulfill the needs community. Handling problems by the community in the era of the covid 19 pandemic are related to understanding and insight for preventing Covid 19 from the family environment, one of which is the awareness of washing hands as often as possible using soap. Therefore, knowledge of producing crude palm oil-based liquid soap in communities around oil palm plantations as well as knowledge of the role of palm-based liquid soap for sanitation and entrepreneurial opportunities are good. This community service activity was conducted through counseling and training related to the manufacture of crude palm oil-based liquid soap for the community of oil palm farmers around the Cipta Prima Sejahtera Professional Services Cooperative in Jilatan Village, Tanah Laut Regency. The activity was to provide knowledge about palm oil and liquid soap-based palm oil that are easy to prepare. During the Covid 19 period, hand washing activities are important as a preventive measure, so the availability of liquid soap independently needs to be produced. The evaluation showed that the training participants were very satisfied with this training, gave a very good response regarding the usefulness and sustainability of this community service activity, and hoped that it could be followed up regarding business sustainability.
ETNOMEDISIN TUMBUHAN SUNGKAI (Peronema canescens) OLEH SUKU DAYAK DAN SUKU BANJAR DI KALIMANTAN TENGAH Sasi Gendro Sari; Rimaa Rahmawati; Rusmiati Rusmiati; Susi Susi
EnviroScienteae Vol 19, No 1 (2023): ENVIROSCIENTEAE VOLUME 19 NOMOR 1, FEBRUARI 2023
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/es.v19i1.15736

Abstract

Sungkai Peronema canescens is well known as a medicinal plant at Central Kalimantan. Indiginous people of Dayak and Banjar tribes who are living in East Kotawaringin Regency consume Sungkai plant into traditional medicine. The potential use of sungkai as medicine was identified from three selected villages of East Kotawaringin Regency namely Bagendang Permai, Bagendang Hulu and Bagendang Hilir. Ethnomedicine of sungkai leaves was investigated using a semi structured questionnaire technique and 180 respondents were selected by a purposive sampling. The interviewees were divided into gender and four groups based on their ages to identify knowledge level in using sungkai leaves as a medicinal plant. Their knowledge was analyzed based on gender and ages using Kruskal Wallis test and then Mann Whitney U-test was used to decide the difference of knowledge level. The results showed leaves are the main part to be utilized as medicine. Leaves were preferably boiled by respondents to increase their immune system and to cure fever and some used for puerperal mother bath mixture. The indiginous knowledge level was 82.57 categorized as a high knowledge level. Moreover, both gender and ages had no difference knowledge level on using sungkai as medicine.
Changes in Chemical Composition and Rice Cooking Quality Through the Utilization of Respiration Heat of Freshly Harvested Rice During Storage Tanwirul Millati; Arief Rahmad Maulana Akbar; Susi Susi; Alia Rahmi
Journal of Wetlands Environmental Management Vol 5, No 2 (2017): July-December
Publisher : Center for Journal Management and Publication

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (454.247 KB) | DOI: 10.20527/jwem.v5i2.140

Abstract

This study aims to determine the effect of the type of packaging and storage time on the chemical composition and rice cooking quality by utilizing the respiration generated heat of freshly harvested rice. “Siam Pandak” variety of freshly harvested rice stored in black plastic bag and tarpaulin with storage time of 0, 1, 2, 3, 4 and 5 days. The results showed that the accumulation of respiration heat of freshly harvested rice during storage is only capable of raising the temperature in the packaging up to 28 – 31°C, slightly higher than room temperature ranging between 26 – 29°C. Types of packaging and storage time could increase water absorption capacity, protein and fiber contents; and reduce fat and carbohydrate contents. The increase in water absorption capacity was obtained in black plastic bag with storage time of one day, which amounted to 298.27% (an increase of 27.74% compared to control), the highest protein content with storage time of two days with a protein content of 8.56% (an increase of 7.31% compared to control), fiber content in the tarp packaging with storage time of five days, which amounted to 2.40% (an increase of 96.46% compared to control).
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