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All Journal Jurnal Keteknikan Pertanian Jurnal Sains dan Teknologi Pangan Jurnal Edukasi dan Sains Biologi Rambideun : Jurnal Pengabdian Kepada Masyarakat Jurnal Minfo Polgan (JMP) PEMA: Jurnal Pendidikan dan Pengabdian Kepada Masyarakat Mudabbir: Journal Research and Education Studies Jurnal Sains Pertanian Jurnal Teknologi Pengolahan Pertanian Jurnal Ilmiah Membangun Desa dan Pertanian Pangale Journal of Forestry and Environment ROCE : Jurnal Pertanian Terapan WISDOM : Jurnal Pengabdian Kepada Masyarakat Wisdom
Baihaqi Baihaqi
Universitas Almuslim
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Library & Information Science Mathematics Public Health Social Sciences Veterinary Other

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Pengaruh Jenis Susu dan Konsentrasi Starter Terhadap Kadar Asam, Ph, dan Total Bakteri Asam Laktat Yoghurt Andi Dahlan; Willy Wijayanti; Muhammad Iqbal Kusumabaka Rianse; baihaqi baihaqi; Yulfa Naim
Jurnal Teknologi Pengolahan Pertanian Vol 6, No 1 (2024): Jurnal Teknologi Pengolahan Pertanian
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jtpp.v6i1.9494

Abstract

ABSTRAKSusu segar merupakan salah satu jenis pangan yang memiliki kandungan gizi tinggi tetapi sangat mudah terkontaminasi oleh mikroorganisme. Salah satu upaya agar susu tidak cepat rusak sebelum dikonsumsi yaitu teknologi fermentasi menggunakan kultur bakteri menjadi produk seperti yoghurt. Percobaan ini bertujuan untuk mengetahui kualitas kimia dan mikrobiologi yoghurt yang dibuat dari jenis susu yang berbeda dan konsentrasi dari kultur starter. Percobaan ini menggunakan susu UHT full cream dan Low Fat, serta menggunakan starter dari yoghurt merk “Biokul” dengan konsentrasi 5% dan 10%. Pengujian dilakukan untuk mengukur total asam laktat, pH, serta total bakteri asam laktat. Hasil percobaan menunjukkan jenis susu dan konsentrasi starter berpengaruh terhadap total asam laktat, pH, dan total bakteri asam laktat. Perlakuan terbaik adalah yoghurt dengan jenis susu full cream dengan penambahan kultur starter Biokul 5% (FC5) dengan kadar asam laktat 2,40%, pH 4,51, serta total bakteri asam laktat sebesar 7,62 log CFU/mL.ABSTRACTFresh milk has high nutritional content but is very easily contaminated by microorganisms. One way to prevent from spoiling quickly before consumption is fermentation technology using bacterial cultures to produce products such as yoghurt. The experiment aimed to determine the chemical and microbiological quality of yoghurt made from different types of milk and the concentration of starter culture. This experiment used full cream and Low Fat UHT milk, and used a starter from "Biokul" brand yoghurt with concentrations of 5% and 10%. Tests are carried out to measure total lactic acid, pH, and total lactic acid bacteria. The experimental results showed that the type of milk and starter concentration had a significant effect on total lactic acid, pH and total lactic acid bacteria.  The best treatment was yogurt with full cream milk and the addition of 5% Biokul starter culture (FC5) with a lactic acid content of 2.40%, pH 4.51, and a total of 7.62 log CFU/mL lactic acid bacteria.
Analisis Nilai Tambah Pengolahan Ubi Kayu (Manihot esculenta) menjadi Keripik Ubi kayu Baihaqi Baihaqi; Windayani Windayani; Harmiaty Bahar
Jurnal Teknologi Pengolahan Pertanian Vol 6, No 1 (2024): Jurnal Teknologi Pengolahan Pertanian
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jtpp.v6i1.9394

Abstract

Nilai tambah merupakan penambahan nilai suatu  produk sebelum  dilakukan proses produksi dengan  setelah  dilakukan proses produksi. Pengolahan ubi kayu menjadi keripik  dilakukan  untuk meningkatkan nilai tambah, dalam hal ini adalah meningkatkan keawetan ubi kayu sehingga layak untuk dikonsumsi dan memanfaatkan ubi kayu untuk memperoleh  nilai  jual  yang tinggi  dipasaran. Penelitian  ini  bertujuan  untuk  mengetahui  besarnya  nilai  tambah  yang  dihasilkan  setelah pengolahan ubi kayu  menjadi  keripik  ubi kayu. Data dalam penelitian ini terdiri atas data primer dan data sekunder. Analisis yang  digunakan dalam  penelitian ini  adalah analisis  metode  Hayami. Berdasarkan  hasil  dan  pembahasan  maka  di  peroleh kesimpulan  pengolahan  keripik  ubi kayu  memberikan  keuntungan  yang sebesar  Rp. 2.942.313 per lima  kali  proses  produksi  selama satu bulan, efisiensi  usaha  pengolahan  ubi  kayu mentah menjadi keripik memiliki nilai R/C ratio sebesar 1,31, pengolahan ubi kayu menjadi keripik ubi kayu  memberikan Nilai tambah bruto sebesar Rp.3.725.000, nilai tambah netto sebesar Rp.2.942.313,  nilai  tambah  per  bahan baku sebesar Rp.3.311,11 /Kg. Masa pengembalian modal (payback period) dari usaha ini adalah 19 bulan dengan BEP sebesar 10.44, IRR 24 %. Berdasarkan data yang diperoleh dapat disimpulkan bahwa usaha ini layak dikembangkan.
PENGARUH PENAMBAHAN RAGI TEMPE DAN EKSTRAK BROMELIN NENAS DALAM PEMBUATAN VCO (VIRGIN COCONUT OIL) Baihaqi, Baihaqi; Hakim, Syahirman; Nuraida, Nuraida; Fridayati, Dyah
Jurnal Sains dan Teknologi Pangan Vol 9, No 3 (2024):
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v9i3.43465

Abstract

This study aims to determine the optimum conditions of coconut milk to produce Virgin Coconut Oil (VCO) through combination of fermentation and enzymatic techniques. Technique is performed using a combination of the addition of yeast with a fixed concentration of 0.5 gram and pineapple extract (crude bromelain enzyme) with various concentration of 6 mL; 8 mL; 10 mL; 12 mL in 100 mL coconut cream, variations of pH 3 ; 4 ; 5 and the time of incubation for 24 hours at room temperature. Further analysis includes testing the quality of water content, free fatty acid content and iodine value obtained in the VCO. Results showed the treatment at pH 4; the addition of 0.5 grams of tempeh and 10 mL of pineapple extract produce optimum yield of 30.45 mL VCO. The test results of water content, free fatty acids and iodine value in a row is 0.27%; 0.144 mg KOH / g of oil; 7,12 mg iodine / 100 g oil. Virgin Coconut Oil (VCO) obtained good quality in accordance with SNI.
Analisis Kimia Kopi Cherry Arabika (Coffea arabica) dengan Kajian Kadar Alkohol, Kadar Kafein, Total Padatan Terlarut dan Total Asam Pada Limbah Hasil Fermentasi Anaerobik Hakim, Syahirman; Irwnsyah, Irwnsyah; Widayat, Risky; Baihaqi, Baihaqi
Jurnal Ilmiah Membangun Desa dan Pertanian Vol. 9 No. 2 (2024)
Publisher : Department of Agribusiness, Halu Oleo University Jointly with Perhimpunan Ekonomi Pertanian Indonesia - Indonesian Society of Agricultural Economics (PERHEPI/ISAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37149/jimdp.v9i2.868

Abstract

This study aimed to determine the quantitative measurements of alcohol concentration, caffeine content, total dissolved solids, and total acid. This study used an experimental design with a non-factorial, Completely Randomized Design (CRD) that included three treatment levels, each replicated three times. The study consists of the following treatment levels: H5 represents the fermentation of cherry Arabica coffee for five days, H10 for ten days, and H15 for 15 days. The collected data underwent analysis of variance (ANOVA) using SPSS version 22. The Duncan's New Multiple Range Test (DNMRT) was used at a 5% significance level to determine the differences in the effects of each therapy. The study showed that the length of anaerobic fermentation of Arabica coffee cherries significantly affected the concentrations of alcohol, caffeine, total dissolved solids, and total acid (p<0.05). With longer fermentation, alcohol concentration, caffeine content, and total acid levels increase while the total dissolved solids content decreases. The most effective treatment in this study was noted on the 5th day of fermentation, showing an average alcohol content of 11.93%, caffeine content of 3.36%, total dissolved solids of 4.83oBrix, and total acid of 1.62%.
OPTIMASI PRODUKSI VIRGIN COCONUT OIL (VCO) MELALUI FERMENTASI Rhizopus Oligosporus DENGAN KATALIS ENZIM PAPAIN: STUDI EFISIENSI DAN KUALITAS PRODUK Baihaqi, Baihaqi; Fatahu, Fatahu; Nugrawati Mustarim, Andi Laila; Nafilawati, Wa Ode
Jurnal Teknologi Pengolahan Pertanian Vol 6, No 2 (2024): Jurnal Teknologi Pengolahan Pertanian
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jtpp.v6i2.10864

Abstract

Penelitian ini bertujuan untuk mengoptimalkan produksi Virgin Coconut Oil (VCO) melalui kombinasi fermentasi menggunakan Rhizopus oligosporus dan katalis enzim papain. Kombinasi ini bertujuan untuk meningkatkan efisiensi ekstraksi dan kualitas produk, termasuk hasil, kadar air, kadar asam lemak bebas, dan bilangan iodin. Proses fermentasi dilakukan pada krim santan kelapa dengan variasi konsentrasi ragi tempe dan ekstrak pepaya pada pH 3, 4, dan 5, diikuti dengan analisis kualitas VCO yang dihasilkan. Hasil penelitian menunjukkan bahwa metode kombinasi ini mampu meningkatkan hasil secara signifikan dibandingkan dengan metode konvensional. Kondisi optimal tercapai dengan penambahan 0,5 gram ragi tempe dan 10 mL ekstrak pepaya pada pH 4, menghasilkan rendemen sebesar 30,45%. Pada kondisi ini, kadar air, kadar asam lemak bebas, dan bilangan iodin masing-masing tercatat sebesar 0,27%, 0,144%, dan 7,12 gram iodin/100 gram minyak, memenuhi standar kualitas VCO. Penambahan konsentrasi ekstrak pepaya yang lebih tinggi cenderung meningkatkan kadar asam lemak bebas, tetapi mengurangi bilangan iodin. Kombinasi metode fermentasi dan enzimatis ini membuktikan keunggulannya dalam menghasilkan VCO berkualitas tinggi dengan waktu produksi yang lebih efisien. Temuan ini menawarkan solusi inovatif untuk pengembangan teknologi produksi VCO dalam industri pangan, kesehatan, dan kosmetik.
Pelatihan Media Pembelajaran Learning Management System (LMS) pada SMA Semen Tonasa Asrul; Baihaqi; Harmiaty Bahar; Ade Putra; Windayani; Muhammad Saleh Qadri; Amniar Ati; Muhammad Rahmad Ramadhan
PEMA Vol. 4 No. 3 (2024)
Publisher : Perkumpulan Manajer Pendidikan Islam Indonesia (PERMAPENDIS) Prov. Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56832/pema.v4i3.727

Abstract

Pelatihan media pembelajaran berbasis Learning Management System (LMS) pada SMA Semen Tonasa bertujuan untuk meningkatkan kompetensi guru dalam memanfaatkan teknologi informasi dalam proses belajar mengajar. Dengan perkembangan teknologi yang pesat,penerapan LMS menjadi salah satu solusi efektif untuk mendukung proses pendidikan yang lebih interaktif dan efisien. Pelatihan ini melibatkan 30 guru dari berbagai mata pelajaran di SMA Semen Tonasa dan dilaksanakan selama tiga hari. Metode yang digunakan meliputi ceramah, demonstrasi, dan praktek langsung. Evaluasi pelatihan dilakukan melalui kuesioner dan observasi, yang menunjukkan bahwa 99% peserta merasalebih percaya diri dan mampu mengintegrasikan LMS dalam pembelajaran mereka. Hasil dari pelatihan ini diharapkan dapat meningkatkan kualitas pendidikan di SMA Semen Tonasa serta mendorong penggunaan teknologi dalam proses pembelajaran di sekolah
EVALUATION OF THE PHYSICOCHEMICAL PROPERTIES OF MORINGA LEAVES (Moringa oleifera) IN DIFFERENT PROCESSINGMETHODS: EVALUASI SIFAT FISIKOKIMIA DAUN KELOR (Moringa oleifera) PADA METODE PENGOLAHAN YANG BERBEDA Baihaqi, Baihaqi; Aprita, Ika Rezvani; Asrul, Asrul
ROCE : Jurnal Pertanian Terapan Vol. 2 No. 1 (2025): JPT ROCE 3, 2025
Publisher : PT. ROCE WISDOM ACEH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71275/roce.v2i1.80

Abstract

Moringa leaves (Moringa oleifera) are well known for their high nutritional value and extensive health benefits. However, processing methods can significantly affect the essential nutrients in moringa leaves, including moisture, ash, and vitamin C levels. This study aims to evaluate the effects of three processing methods—oven drying, blanching followed by drying, and boiling—on these parameters. The results showed that the moisture content of fresh moringa leaves, initially at 73.2%, significantly decreased after drying (6.91%) and blanching (14.23%), while boiling increased the moisture content to 85.06%. The ash content increased with processing, from 2.61% in fresh leaves to 9.02% after drying, 11% after blanching, and 11.8% after boiling. Vitamin C degradation occurred due to heating, with drying causing a drastic reduction from 32.31 mg/100 g to 8.7 mg/100 g. Blanching better-preserved vitamin C levels (30 mg/100 g), while boiling surprisingly increased the vitamin C content to 49.08 mg/100 g, possibly due to enhanced extraction of compounds from cellular structures into the water. In conclusion, processing methods significantly impact the nutritional quality of moringa leaves. Drying is effective in reducing moisture content for prolonged storage, whereas boiling and blanching better preserve vitamin C content. These findings provide crucial insights for the food and pharmaceutical industries in determining the optimal processing method to maintain the nutritional value of moringa leaves.
IMPROVING THE COMMUNITY ECONOMY THROUGH TECHNOLOGY OF PROCESSING MORINGA LEAVES: PENINGKATAN EKONOMI MASYARAKAT MELALUITEKNOLOGI OLAHAN DAUN KELOR Baihaqi; Rianse, Muhammad Iqbal Kusumabaka; Sri Rejeki; Mariani L; RH Fitri Faradilla; Ilian Elvira; Aprita, Ika Rezvani; Sri Agustina
WISDOM : Jurnal Pengabdian Kepada Masyarakat Wisdom Vol. 2 No. 1 (2025): JPKM WISDOM 3, 2025
Publisher : PT. ROCE WISDOM ACEH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71275/wisdom.v2i1.81

Abstract

Improving community welfare is the main focus of community service programs, one of which is through the use of Moringa oleifera leaves which are rich in nutrients and have high economic potential. This research was conducted in Labulo Village, Wakorumba District, North Buton Regency, where the majority of the population depends on the agricultural sector. Even though the potential of Moringa leaves is great, public knowledge about its processing is still limited. Therefore, counseling and training regarding Moringa leaf processing technology is very important. This activity aims to provide understanding and skills to the public in processing Moringa leaves into high-value products, such as Moringa leaf powder and Moringa tea. The methods used include material preparation, outreach, practical training, as well as introduction to marketing and product packaging aspects. The evaluation results showed an increase in community knowledge from 45% in the pre-test to 85% in the post-test, and 85% of participants felt confident to continue processing independently. This activity not only has a positive impact on increasing knowledge and skills but also opens up new business opportunities that can increase people's income and welfare. With this program, it is hoped that the community can utilize the potential of the Moringa plant optimally and make it a sustainable source of income. The sustainability of this program needs to be supported by mentoring and monitoring activities to ensure further business development.
IMPLEMENTATION OF LEARNING MANAGEMENT SYSTEM AT SEMEN TONASA JUNIOR HIGH SCHOOL TO SUPPORT DIGITAL LEARNING: MPLEMENTASI LEARNING MANAGEMENT SYSTEM PADA SMP SEMEN TONASA UNTUK MENDUKUNG PEMBELAJARAN DIGITAL Asrul, Asrul; Baihaqi; Windayani, Windayani; Aprita, Ika Rezvani; Sri Agustina
WISDOM : Jurnal Pengabdian Kepada Masyarakat Wisdom Vol. 2 No. 1 (2025): JPKM WISDOM 3, 2025
Publisher : PT. ROCE WISDOM ACEH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71275/wisdom.v2i1.82

Abstract

The advancement of digital technology has transformed the education sector, encouraging institutions to adopt technology-based learning systems. One viable solution is the Learning Management System (LMS), which aims to enhance the efficiency and effectiveness of the learning process. This Community Partnership Program (PKM) focuses on implementing LMS at SMP Semen Tonasa as part of the school's digital transformation efforts in teaching and learning activities. The methods employed include training and mentoring for teachers and students on LMS utilization, followed by an evaluation to assess its impact on engagement and learning outcomes. The program consists of several stages, including needs analysis, LMS installation, user training, and monitoring and evaluation. The results indicate that LMS implementation improves teacher-student interaction, facilitates easier access to learning materials, and enhances flexibility in the learning process. Evaluation findings reveal that 99% of participants understood the benefits of LMS after training. Additionally, the system allows students to access materials anytime and anywhere, fostering greater engagement in learning. Despite challenges such as adapting to a new system and infrastructure limitations, continuous mentoring helps overcome these obstacles. The LMSimplementation at SMP Semen Tonasa is expected to serve as a model for other educational institutions looking to integrate technology into their learning processes.
Dealkoholisasi Minuman Fermentasi Kopi Cherry Arabika (Coffea arabica) Melalui Metode Pemanasan Serta Pengaruhnya Terhadap Karakteristik Kimia Hakim, Syahirman; Irwansyah; Izwar, Akmal; Baihaqi
Jurnal Sains Pertanian Vol. 9 No. 1: February, 2025
Publisher : Fakultas Pertanian Universitas Almuslim Bireuen Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51179/jsp.v9i1.3047

Abstract

Tujuan penelitian ini adalah 1) Menentukan pengaruh lama pemanasan melalui pemanasan terhadap karaketertik kimia minuman fermentasi kopi wine arabika (Kadar Alkohol, Total Padatan Terlarut dan Total Asam. 2) Menentukan lama pemanasan terbaik untuk mendapatkan produk minuman kopi wine rendah alkohol dengan varian rasa baru dan layak untuk dikonsumsi. Metode penelitian ini menggunakan Rancangan Acak Lengkap (RAL) non faktorial yang terdiri dari 4 taraf perlakuan dan masing-masing perlakuan diulang sebanyak tiga kali, adapun perlakuanya sebagai berikut; P0= kontrol (tanpa pemanasan), P1= Lama pemanasan 15 menit, P2= Lama pemanasan 25 menit dan P3= Lama pemanasan 35 menit. Data karakteristik kimia yang diperoleh diolah menggunakan analisis keragaman ANOVA. Kriteria berbeda nyata yang digunakan pada penelitian ini adalah pada tingkat kepercayaan 95% (p<0,05). Analisis statistik dilakukan dengan menggunakan bantuan sofware SPSS 25. Hasil penelitian yang diperoleh menunjukan bahwa lama waktu pemanasan minuman fermentasi kopi cherry arabika berpengaruh nyata (p<0.05) terhadap kadar alkohol, total padatan terlarut dan total asam. Semakin lama waktu pemanasan maka dapat menurunkan kandungan kadar alkohol dan total asam serta meningkatkan nilai total padatan terlarut minuman fermentasi kopi cherry arabika.
Co-Authors Ade Putra Agustin, Venny Ajmir Akmal Amniar Ati andi Dahlan Andi Laila Nugrawati M Asrul Asrul Asrul Basoka, Sri Wahyuni Diah Fridayati Diah Fridayati Dyah Fridayati Eka Rahmi Eko Aprianto Johan Emmy Darmawati Fatahu Fatahu, Fatahu Fridayati, Dyah Hakim, Syahirman Harmiaty Bahar Harmiaty Bahar Horisanto, Abraham I Wayan Budiastra Ibrahim Ibrahim Ika Rezvani Aprita Ika Rezvani Aprita Ilian Elvira IRWANSYAH Irwnsyah, Irwnsyah Izwar, Akmal Koji Al Adam Kumita Kumita Mahfuzah mahfuzah Mandasari Mandasari Mariani L Maryam Jamilah Lubis Muhammad Haris Muttaqim Muhammad Iqbal Kusumabaka Rianse Muhammad Iqbal Kusumabaka Rianse Muhammad Saleh Qadri Mujibul Rahman Muliari Muliari Nafilawati, Wa Ode Nanda Fatmala Nugrawati Mustarim, Andi Laila Nuraida Nuraida Nuraida Nuraida Nurmaranti Alim Nursayuti Pagala, Febryansyah Pamungkas, Ilham Wahyu Ramadhan, Muhammad Rahmad RH Fitri Faradilla Rini Fitri Rustan M, Nurchalisah Rustan Massinai SEDARNAWATI YASNI Sri Agustina Sri Rejeki Sri Wahyuni Syarifah Maihani Wahid Wirawan Widayat, Risky Willy Wijayanti Windayani Windayani Windayani Windayani, Windayani Yulfa Naim