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All Journal Jurnal Ilmu-Ilmu Perikanan dan Budidaya Perairan Jurnal Sains dan Teknologi Pangan Jurnal SOLMA Jurnal Agrotek UMMat AGROSCIENCE Rambideun : Jurnal Pengabdian Kepada Masyarakat Arwana: Jurnal Ilmiah Program Studi Perairan Jurnal Sains Pertanian Jurnal Teknologi Pengolahan Pertanian Aceh Journal of Community Engagement (AJCE) Jurnal Ilmiah Membangun Desa dan Pertanian Sultra Journal of Mechanical Engineering (SJME) AMMA : Jurnal Pengabdian Masyarakat Journal of Community Empowerment Sultra Journal of Mechanical Engineering
Hakim, Syahirman
Prodi Teknologi Industri Pertanian, Fakultas Pertanian, Universitas Almuslim, Aceh
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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.
Efektifitas Sistem Dekapsulasi Dengan Salinitas Berbeda Terhadap Daya Tetas (Hatching Rate) Siste Artemia Izwar, Akmal; Anis Nugrahawati; Irfannur; Yusrizal Akmal; Asih Makarti Muktitama; Rossy Azhar; Syahirman Hakim; Rahma Mulyani
Jurnal Ilmu-ilmu Perikanan dan Budidaya Perairan Vol. 19 No. 1 (2024): Jurnal Ilmu-ilmu Perikanan dan Budidaya Perairan
Publisher : University of PGRI Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31851/jipbp.v19i1.15940

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh salinitas terhadap daya tetas artemia dekapsulasi. Rancangan penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 3 ulangan. Perlakuan A artemia dekapsulasi dengan salinitas 20 ppt Perlakuan B artemia dekapsulasi dengan salinitas 25 ppt, perlakuan C artemia dekapsulasi salinitas 30 ppt dan kontrol penetasan artemia non dekapsulasi salinitas 30 ppt. Hasil penelitian menunjukan bahwa terdapat perbedaan antar perlakuan. Daya tetas tertinggi terdapat pada perlakuan C yaitu Artemia dekapsulasi dengan salinitas 30 ppt sebesar 88,55%, daya tetas perlakuan B sebesar 68,51%, daya tetas perlakuan A sebesar 54,98%, dan kontrol menunjukkan daya tetas paling rendah yaitu sebesar 51,51%. Proses dekapsulasi dengan kadar Salinitas berbeda dalam proses penetasan siste artemia mempengaruhi daya tetas artemia. Artemia dekapsulasi dengan media penetasan bersalinitas 30 ppt mampu meningkatkan daya tetas sebesar 37,04% dari perlakuan kontrol.   This study aims to determine the effect of salinity on the hatching rate of decapsulated Artemia. The research design used a Completely Randomized Design (CRD) with 4 treatments and 3 replications. Treatment A of decapsulated artemia with a salinity of 20 ppt. Treatment B of decapsulated artemia with a salinity of 25 ppt, treatment C of decapsulated artemia with a salinity of 30 ppt and kontrol non-decapsulated artemia hatching with a salinity of 30 ppt. The research results showed that there were differences between treatments. The highest hatching rate was in treatment C, namely decapsulated Artemia with a salinity of 30 ppt of 88.55%, the hatching rate of treatment B was 68.51%, the hatching rate of treatment A was 54.98%, and the kontrol showed the lowest hatching rate of 51 .51%. The decapsulation process with different levels of salinity in the hatching process of the artemia system affects the hatching rate of artemia. Artemia decapsulation with hatching media with a salinity of 30 ppt was able to increase hatching rate by 37.04% from the kontrol treatment.  
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%.
SOSIALISASI KESEHATAN DAN KESELAMATAN KERJA SEBAGAI UPAYA MENNGHINDARI KECELEKAAN KERJA BAGI SISWA PRAKTEK KERJA (PRAKERIN) PADA JURUSAN TEKNIK KENDARAAN RINGAN OTOMOTIF SMK NEGERI 7 LHOKSEUMAWE Irwansyah, Irwansyah; Rahman, Edi; Hayati, Masrura; Hakim, Syahirman; Akmal, Ajmir; Nuraida, Nuraida; Fauzan, Saniar; Afrinanda, Cut; Dabet, Abubakar; Jumadil, Jumadil; Alchalil, Alchalil; Safriwardi, Ferri; Herlina, Herlina; Tando, Arjal; Padang, Welly Liku; Aries, Muhlin; Efendi, Rustam
Journal of Community Empowerment Vol 2, No 2 (2023): Desember
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/joce.v2i2.20749

Abstract

ABSTRAK                                                                                     Tujuan dari kegiatan pengabdian kepada masyarakat ini adalah memberikan pemahaman pengetahuan kepada para siswa SMK Negeri 7 Lhokseumawe tentang pentingnya Keselamatan dan Kesehatan Kerja (K3), sehingga tercipta kenyamanan dan keamanan dalam melakukan Praktek Kerja Industri (Prakerin). Metode pelaksanaan yang digunakan adalah melalui kegiatan ceramah, diskusi dan tanya jawab tentang K3. Acara sosialisasi ini melibatkan siswa kelas XI Jurusan Teknik Kendaraan Ringan Otomotif yang akan melaksanakan PRAKERIN. Adapun pelaksanaan kegiatan dalam rangka memberikan sosialisasi tentang tentang K3, cara melaksanakan K3 dan bahaya tidak melaksanakan K3. Dari hasil kegiatan pengabdian ini diketahui bahwa adanya tingkat pemahaman peserta semakin meningkat. Hal ini dilihat dari hasil kusioner yang diberikan pretest dan posttest dari kegiatan dilaksanakan. Dari hasil kusioner menunjukkan sebelum mengikuti kegiatan sosialisasi, nilai rata-rata adalah 53,57 %, namun setelah mengikuti kegiatan nilai rata-rata menjadi 82,77 %  maka persentase peningkatan sebesar 29,19 %. Maka dapat simpulkan sosialisasi keselamatan dan kesehatan kerja (K3) berdampak pada peningkatan wawasan dan pengetahuan, sehingga dapat mencegah kecelakaan kerja selama mengikuti prakerin. Kata kunci: kenyamanan; keamanan; K3. ABSTRACTThe purpose of this community service activity is to provide knowledge understanding to the students of SMK Negeri 7 Lhokseumawe about the importance of Occupational Safety and Health (K3), so as to create comfort and safety in carrying out Industrial Work Practices (Prakerin). The implementation method used is through lectures, discussions and questions and answers about K3. This socialization event involves class XI students of the Department of Automotive Light Vehicle Engineering who will carry out PRAKERIN. The implementation of activities in order to provide socialization about K3, how to implement K3 and the dangers of not implementing K3. From the results of this service activity, it is known that the level of understanding of participants is increasing. This can be seen from the results of the questionnaire given pretest and posttest from the activities carried out. From the results of the questionnaire showed that before participating in socialization activities, the average score was 53.57%, but after participating in the activity the average score became 82.77%, the percentage increase was 29.19%. So it can be concluded that the socialization of occupational safety and health (K3) has an impact on increasing insight and knowledge, so as to prevent work accidents during prakerin. Keywords: comfort; safety; K3.
EDUKASI TEKNOLOGI PERTANIAN BERWAWASAN SUSTAINABLE AGRICULTURE PADA SISWA SEKOLAH DASAR SUKMA BANGSA LHOKSEUMAWE Irwansyah, Irwansyah; akmal, ajmir; Hakim, Syahirman; Fridayanti, Diah; Nursayuti, Nursayuti; Qhinanti Lubis, Uchti Nuzul; Amar, Aidil; Munawar, Munawar
Journal of Community Empowerment Vol 3, No 1 (2024): Juni
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jce.v3i1.24623

Abstract

ABSTRAK Rendahnya petani muda yang bekerja sektor pertanian terus mengalami peningkatan, ini kondisi tidak baik bagi ketahan pangan Indonesia dimasa depan. Salah satu faktor utama rendahnya minat generasi muda terhadap pertanian adalah kurang mengetahui tentang pertanian khususnya pada anak usia dini di tingkat sekolah dasar. Upaya mengatasi permasalah ini, dapat ditempuh berupa edukasi bagi generasi penerus pertanian. Inilah yang menjadi alasan utama kegiatan penyuluhan edukasi terhadap peserta didik jenjang pendidikan dasar tepatnya Sekolah Dasar. Tujuan kegiatan adalah menumbuhkan pemahaman pada 21 siswa SD Sukma Bangsa Lhokseumawe kelas VI tentang Sustainable Agriculture. Metode yang digunakan dalam kegiatan edukasi ini adalah penyuluhan dengan metode ceramah dan diskusi. Setelah kegiatan edukasi didapatkan siswa SD Sukma Bangsa Lhokseumawe mengetahui tentang teknik budidaya, perawatan, dan panen pada tanaman pertanian menerapkan sistem sustainable agriculture. Hasil yang diperoleh melalui kuesioner bahwa pengetahuan siswa pada bidang pertanian sebesar 80,94 %. Kesimpulan peningkatan pemahaman siswa mengenai stutainable agriculture, menjadi upaya baik untuk memberikan pemahaman kesadaran pentingnya pengelolaan sektor pertanian dengan konsep ramah lingkungan. Kata kunci: Edukasi; sustainable agriculture; ramah lingkungan; siswa  ABSTRACT The low number of young farmers working in the agricultural sector continues to increase, this is not a good condition for Indonesia food security in the future. One of the main factors in the young generation low interest in agriculture is their lack of knowledge about agriculture, especially in early childhood at the elementary school level. Efforts to overcome this problem can be taken in the form of education for the next generation of agriculture. This is the main reason for educational outreach activities for students at the basic education level, specifically elementary schools. The aim of the activity is to foster understanding in 21 students of SD Sukma Bangsa Lhokseumawe class VI about Sustainable Agriculture. The method used in this educational activity is counseling using lecture and discussion methods. After the educational activities, students at SD Sukma Bangsa Lhokseumawe learned about cultivation, care and harvesting techniques for agricultural plants using a sustainable agriculture system. The results obtained through the questionnaire showed that students' knowledge in the field of agriculture was 80.94%. In conclusion, increasing students' understanding of sustainable agriculture is a good effort to provide awareness of the importance of managing the agricultural sector with an environmentally friendly concept.Keywords: Education; sustainable agriculture; environmentally friendly; student
EKSPLORASI DAN IDENTIFIKASI MORFOLOGI KERAGAMAN GENETIK JERUK KEPROK (Citrus reticulata L.) PROVINSI ACEH Akmal, Ajmir; Qhinanti Lubis, Uchti Nuzul; Amri, Amri; Hakim, Syahirman
AGROSCIENCE (AGSCI) Vol 14, No 2 (2024): December
Publisher : Fakultas Sains Terapan, Universitas Suryakancana Cianjur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35194/agsci.v14i2.4624

Abstract

ABSTRAK Jeruk Keprok Gayo (Citrus reticulata), komoditi pertanian ini pernah menjuarai kontes buah nasional pada tahun 1992 yang lalu. Tapi setelah itu, komoditi unggulan ini nyaris terlupakan, padahal jeruk keprok gayo masih tetap ada sampai sekarang. Melihat permasalahan di atas, identifikasi perlu dilakukan untuk mendapatkan informasi terhadap penyebaran sentra produksi jeruk keprok, karakteristik jeruk keprok, dan keanekaragaman sifat tanaman jeruk keprok lokal Aceh. Tujuan umum dalam penelitian ini adalah untuk mendapatkan daerah sebaran, karakter morfologi, dan kualitas buah jeruk keprok lokal Aceh. Metode pelaksanaan penelitian dilakukan dalam tiga tahap. Tahap pertama adalah eksplorasi tanaman, tahap kedua yaitu karakterisasi morfologi jeruk keprok lokal Aceh, dan tahap ketiga adalah analisis kemiripan tanaman jeruk keprok lokal Aceh berdasarkan karakter morfologi baik vegetatif maupun generatif. Hasil penelitian ditemukan penyebaran tanaman jeruk keprok di Kabupaten Bener Meriah yang paling banyak terdapat di Kecamatan Bandar tepat nya di desa Tanjung Pura. Penyebaran tanaman jeruk keprok di Kabupaten Aceh Tengah yang paling banyak terdapat di Kecamatan Kebanyakan tepat nya di desa Paya Tumpi yang menjadi salah satu sentral produksi jeruk keprok di Aceh. Tanaman jeruk keprok di Kabupaten Bener Meriah khususnya di Kecamatan Bukit dan Kecamatan Bandar mempunyai tinggi tanaman antara 10 sampai dengan 12  meter dengan tinggi rata-rata tanaman 10,7 m. Bentuk tajuk tanaman jeruk keprok di Provinsi Aceh di dua Kabupaten Bener Meriah dan Kabupaten Aceh Tengah  adalah elliptisoid . Helai daunya menunjukkan tidak adanya  variasi antara keseluruhan tanaman sample.  Panjang helaian daun berkisar antara 8,1 sampai 10,5 cm dengan lebar antara 3,1 sampai 4,2 cm. Kata kunci: Eksporasi, identifikasi, jeruk, keprok, aceh
Pemberdayaan Kelompok Tani Ara Rezeki untuk Memanfaatkan Limbah Kulit Kopi Arabika menjadi Produk Minuman Teh Syahirman, Hakim; Nugrahawati, Anis; Irfannur, Irfannur; Muliari, Muliari; Irwansyah, Irwansyah
Aceh Journal of Community Engagement (AJCE) Vol 3 No 3 (2024): AJCE, Desember 2024
Publisher : LPPM Umuslim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51179/ajce.v3i3.3110

Abstract

Bener Meriah Regency is one of the central coffee production areas in Aceh Province, especially in Taman Firdaus Village. Coffee bean processing generates waste in the form of coffee husks, which account for approximately 50-60% of the harvest. Therefore, there is a need for innovation to process coffee husks into a delicious coffee husk tea product with high economic value. Consequently, socialization and training activities are required to process coffee husks for target partners who are direct farmers. It is expected that these activities will: 1) increase the income of the community, especially partner groups, 2) become an alternative for partner groups to utilize coffee husks as a product with high economic value, and 3) cultivate an entrepreneurial spirit among partner groups for products produced through the utilization of Arabica coffee husks.
MODIFIKASI DAN UJI KINERJA MESIN PERAJANG DAUN TEMBAKAU GAYO ., Irwansyah .; Hakim, Syahirman .; Kurniawan, Dedek .
Jurnal Agrotek Ummat Vol 12, No 1 (2025): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v12i1.28135

Abstract

In this study, the evaluation of the modification of the Gayo tobacco shredding machine was carried out with the aim of obtaining effective performance. Modifications were made by changing the cutting motion system with a 1 HP electric motor, a mechanical tobacco feeding system in the form of a conveyor, and a single blade. The results of the study succeeded in increasing the capacity of the shredding machine to 179.13 Kg/hour with a blade rotation speed of 450 RPM and a machine efficiency of 61.67%. The quality of the uniformity of the shredded Gayo tobacco was 3.03 mm and the percentage of uniformity of the shreds was 69.12%.
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.
Peningkatan Kompetensi Siswa SMK Negeri 1 Bener Meriah Melalui Pelatihan Pengelasan Kanopi Untuk Dunia Usaha Irwansyah; Hakim, Syahirman; Muttaqim, Hakim; Saputra, Syifa; Wahyudi; Efendi, Rustam; Hamdani
AMMA : Jurnal Pengabdian Masyarakat Vol. 4 No. 4 : Mei (2025): AMMA : Jurnal Pengabdian Masyarakat
Publisher : CV. Multi Kreasi Media

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The business world is an activity that includes the economy, including production, distribution, and other activities that aim to meet human needs and desires. Welding workshop services are one of the business sectors that continue to grow along with the increasing demand for security and aesthetics in buildings. The canopy functions as a protector from the heat of the sun and rain of a building. Therefore, it is important for welding workshop workers to have reliable skills and knowledge in making canopies. Community service activities aim to provide training and assistance on basic welding techniques on canopies that are useful for improving student competence. The method of activity carried out is a training technique with an allocation of theoretical and practical materials related to the basics of SMAW welding and welding on canopies which are attended by students of the Welding Engineering and Metal Fabrication Department, SMK Negeri 1 Bener Meriah. The results of the activity are as follows: can provide skills for vocational school students to enter the world of work related to the competence of operating SMAW welding machines correctly and can also connect plates on canopy construction using SMAW welding. The results of the material absorption of the student post-test showed a competence of 82%, this shows that students have gained welding skills on canopies and they hope that next year there will be a follow-up program.
Co-Authors ., Irwansyah . Afrinanda, Cut Aidil Amar Ajmir Akmal Akmal, Ajmir Alchalil Alchalil Amri Amri Anis Nugrahawati Aries, Muhlin Asih Makarti Muktitama Baihaqi Baihaqi Dabet, Abubakar Diah Fridayati Edi Rahman, Edi Elfiana Elfiana Elfiana Elfiana, Elfiana Fauzan, Saniar Fridayanti, Diah Fridayati, Dyah Hakim Muttaqim Hamdani Hayati, Masrura Herlina Herlina Intan Nazarah Irfannur Irfannur Irfannur Irfannur Irfannur, Irfannur IRWANSYAH Irwansyah Irwansyah Irwansyah Irwansyah Irwnsyah, Irwnsyah Izwar, Akmal Jumadil, Jumadil Khairil Khairil Khazimi, Muhammad Kurniawan, Dedek . Mahfuzah mahfuzah Mandasari Mandasari Muhammad Khazimi Muliari Muliari Muliari Muliari Munawar Munawar Naya Desparita Nigrum, Widya Nuraida Nuraida Nuraida Nuraida Nursayuti, Nursayuti Padang, Welly Liku Qhinanti Lubis, Uchti Nuzul Rahma Mulyani Rinaldi Rinaldi Rinaldi Rinaldi Rindhira Humairani Rossy Azhar Rustam Efendi Rustam Efendi Safriwardi, Ferri Saputra, Syifa Siti Rahmalia Tando, Arjal WAHYUDI Widayat, Risky Widya Ningrum Yusrizal Akmal