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All Journal Jurnal Ilmu-Ilmu Perikanan dan Budidaya Perairan Jurnal Sains dan Teknologi Pangan Acta Aquatica: Aquatic Sciences Journal Jurnal SOLMA Jurnal Agrotek UMMat AGROSCIENCE JURNAL AGRICA Jurnal Agritechno Rambideun : Jurnal Pengabdian Kepada Masyarakat Jurnal Sains Pertanian Jurnal Teknologi Pengolahan Pertanian Aceh Journal of Community Engagement (AJCE) JIA (Jurnal Ilmiah Agribisnis) : Jurnal Agribisnis dan Ilmu Sosial Ekonomi Pertanian Jurnal Ilmiah Membangun Desa dan Pertanian Journal of Food and Agricultural Product Sultra Journal of Mechanical Engineering (SJME) Jurnal Teknologi Pangan dan Industri Perkebunan AMMA : Jurnal Pengabdian Masyarakat Jurnal Pengabdian Masyarakat dan Riset Pendidikan Journal of Community Empowerment Sultra Journal of Mechanical Engineering Arwana: Jurnal Ilmiah Program Studi Perairan
Hakim, Syahirman
Program Studi Teknologi Industri Pertanian, Fakultas Pertanian Universitas Almuslim
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management 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 Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Nursing Public Health Social Sciences Veterinary Other

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Optimization of growth and survival of whiteleg shrimp (Litopenaeus vannamei) postlarvae through dietary variation: A study of physiological and microbiological responses Izwar, Akmal; Nugrahawati, Anis; Hakim, Syahirman; Irfannur, Irfannur; Putra, Dani Pratama; Azhar, Rossy; Radhi, M
Acta Aquatica: Aquatic Sciences Journal Acta Aquatica, Vol. 12: No. 2 (August, 2025)
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/aa.v12i2.22129

Abstract

The whiteleg shrimp (Litopenaeus vannamei) is a prominent species in global aquaculture due to its resilience to environmental fluctuations and high growth potential. The success of the larval phase is critically determined by feed quality and the stability of the culture environment. This study comparatively evaluated the efficacy of various feed types on the performance of Litopenaeus vannamei postlarvae. A comparison was made between live, frozen, and preserved natural feed (Artemia sp.) and formulated pellet feed in terms of growth, survival rate, and Vibrio bacteria abundance. The results highlighted that frozen Artemia sp. (P2) was significantly superior to other treatments. Postlarvae fed frozen Artemia sp. exhibited the highest growth (length and absolute weight) and survival rate, reaching 78.67%, significantly surpassing the pellet-fed group (K1) with a survival rate of only 60.67%. Furthermore, the Vibrio bacteria abundance in the frozen Artemia sp. fed group was also relatively low compared to the pellet-fed group (13.33 CFU mL⁻¹). Although live and preserved Artemia sp. yielded better results than pellet feed, frozen Artemia sp. remains the most effective feed choice for optimizing early-stage L. vannamei aquaculture. Keywords: Artemia sp.; Feed; Litopenaeus vannamei; Postlarvae; Vibrio sp.
Analisis finansial kue tradisional aceh di Desa Cot Batee Kecamatan Kuala Kabupaten Bireuen (Studi Kasus: UD. Bungong Jaroe) rahmalia, siti; Elfiana, Elfiana; Hakim, Syahirman
Jurnal Sains Pertanian Vol. 7 No. 1: February 2023
Publisher : Fakultas Pertanian Universitas Almuslim Bireuen Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51179/jsp.v7i1.1763

Abstract

Provinsi Aceh merupakan salah satu Provinsi penghasil berbagai jenis kue tradisional. Dari berbagai jenis makanan tradisional tersebut, diantaranya adalah kue karah, kipang beras, kembang loyang, kue sepit, dan kue tradisonal lainnya. Salah satu daerah yang memproduksi kue tradisional di Kabupaten Bireuen adalah Kecamatan Kuala. Penelitian ini bertujuan untuk mengetahui ; 1) Kondisi finansial pada usaha kue tradisional di Desa Cot Batee Kecamatan Kuala Kabupaten Bireuen, 2) Kelayakan usaha kue tradisional di Desa Cot Batee Kecamatan Kuala Kabupaten Bireuen. Data yang dikumpulkan di lapangan dan ditabulasikan kemudian dipindahkan ke dalam bentuk tabel berdasarkan kebutuhan analisis. Metode pengujian dapat dilakukan menggunakan : Pendapatan, Biaya, NPV, IRR, PBP, dan Net B/C Rasio. Berdasarkan hasil pembahasan yang telah diuraikan, maka di peroleh kesimpulan dari hasil perhitungan analisis kelayakan financial Usaha Kue Tradisional Aceh di Desa Cot Batee Kecamatan Kuala Kabupaten Bireuen menunjukkan bahwa nilai NPV sebesar Rp.115.610.984, Net B/C sebesar 2,39, IRR sebesar 83,2% dan PBP tercapai setelah Usaha Kue Tradisional dijalankan selama 1 Tahun 11 Bulan 26 hari. Sementara itu, perhitungan Profitabiliy ratio (PR) menunjukkan angka sebesar 1,39 sedangkan pehitungan Gross benefit cost ratio (Gross B/C) menunjukkan angka 1,024. Keseluruhan perhitungan tersebut menunjukkan bahwa usaha kue Tradisional Aceh di Desa Cot Batee Kecamatan Kuala Kabupaten Bireuen layak dijalankan
Analisis perbandingan percepatan kematangan buah alpukat (Percea americana mill) dalam kondisi penyimpanan yang berbeda Syahirman, Syahirman Hakim; Akmal, Ajmir; Baihaqi, Baihaqi
Jurnal Sains Pertanian Vol. 7 No. 2: June 2023
Publisher : Fakultas Pertanian Universitas Almuslim Bireuen Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51179/jsp.v7i2.2016

Abstract

Buah Alpukat termasuk jenis buah yang mudah mengalami kerusakan setelah panen apabila tidak dilakukan penanganan yang sesuai pada saat penyimpanan. Penanganan pascapanen yang umum digunakan oleh masyarakat adalah penyimpanan buah alpukat pada suhu ruang. Dari berbagai kondisi penyimpanan suhu ruang ini maka perlu dilakukan pengukuran mutu kimia khususnya kandungan total padatan terlarut dan kadar lemak.  Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 3 ulangan dan 3 perlakuan yaitu K1= Kontrol, K2=Penyimpanan dalam piring styrofoam dibungkus plastik LDPE, K3= Penyimpanan dalam karung yang berisi beras. Data dianalisis menggunakan sidik ragam pada α=5%. Jika hasilnya berbeda nyata maka dilanjutkan dengan Uji Duncan pada α =5%. Hasil penelitian menunjukkan bahwa kandungan Total Padatan Terlarut dan kandungan kadar lemak buah alpukat mengalami peningkatan kemudian menurun kembali sejalan dengan lamanya penyimpanan. Pada penyimpanan perlakuan K2 memiliki umur simpan 10 hari, penyimpanan dalam perlakuan K1 memiliki umur simpan 8 hari sedangkan penyimpanan perlakuan K3 memiliki umur simpan 6 hari. Berdasarkan analisis sidik ragam dengan taraf 5%, perlakuan variasi penyimpanan  berpengaruh terhadap Total Padatan Terlarut dan kandungan kadar lemak. Perlakuan terbaik pada penelitian ini adalah K2 (dengan umur simpan 10 hari).
Pengaruh Lama Fermentasi Dan Pengunaan Kapang Rhizopus Oligosporus Dan Khamir Saccharomyces Cerevisiae Terhadap Virgin Coconut Oil (VCO) saniar fauza; Fauza, Saniar; Hakim, Syahirman
Jurnal Sains Pertanian Vol. 8 No. 2: June 2024
Publisher : Fakultas Pertanian Universitas Almuslim Bireuen Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51179/jsp.v8i2.2615

Abstract

Tujuan penelitian ini yaitu untuk membuat minyak kelapa murni (VCO) dengan menggabungkan bakteri kapang dan khamir secara fermentasi dan menganalisa kadar air, PH yang terkandung dalam minyak kelapa murni (vco) yang di hasilkan. Penelitian ini akan dilaksanakan pada bulan Oktober tahun 2023, Penelitian ini bertempat di labolatorium MIPA Universitas Almuslim. Rancangan percobaan yang digunakan dalam penelitian ini adalah adalah Rancangan Acak lengkap (RAL) dengan menggunakan dua faktor. Faktor I yaitu jenis ragi, terdiri dari 2 konsentrasi (ragi roti dan ragi tempe) dan faktor II yaitu lama fermentasi, terdiri dari 3 tahap (24 jam, 36 jam, dan 48 jam) sehingga diperoleh 6 kombinasi perlakuan dan di lakukan pengulangan sebanyak 3 kali sehingga di proses 18 sampel. Hasil penelitian menunjukkan bahwa pada masing-masing jenis ragi, apabila semakin lama fermentasinya maka rendemen VCO semakin menurun. Enzim yang dihasilkan akan digunakan untuk mengkonversi gula menjadi etanol. Pada masing-masing jenis ragi, apabila semakin lama fermentasinya maka rendemen VCO semakin menurun.Hal ini dikarenakan tingginya kadar air dalam minyak dapat memicu reaksi hidrolisis yang menyebabkan penurunan mutu minyak menyatakan bahwa semakin tinggi kandungan air pada minyak maka akan semakin besar pula kemungkinan minyak tersebut terhidrolisis menjadi gliserol dan asam lemak bebas. Nilai pH dari produk VCO pada semua variabel menunjukan nilai terbesar pada ragi tempe pada lama fermentasi 24, 36, 48 jam dengan nilai PH 6 dan nilai terendah pada fermentasi di tunjukan pada lama fermentasi 24, 36 dan 48 jam Hal tersebut dipengaruhi oleh senyawa penyusun VCO yang berupa senyawa asam lemak dengan komponen utamanya berupa sehingga nilai pH dari VCO adalah <7.
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.
Karakterisasi Dinamika Populasi Mikroba pada Cairan Hasil Samping Fermentasi Kopi Arabika (Coffea arabica L.) Hakim, Syahirman; DEFRI, IFWARISAN; irwansyah, Irwansyah; Khusni, Jabar; Desparita, Naya; Baihaqi, Baihaqi
Jurnal Teknologi Pengolahan Pertanian Vol 7, No 2 (2025): Jurnal Teknologi Pengolahan Pertanian
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jtpp.v7i2.14086

Abstract

Fermentation is a crucial stage in Arabica coffee processing involving the activity of various microorganisms. This process not only affects coffee bean quality but also generates a liquid by-product with potential application as a microbe-based probiotic beverage in agroindustry. This study aimed to characterize the dynamics of microbial populations in the liquid by-product of Arabica coffee fermentation during the fermentation process. Liquid samples were collected at fermentation intervals of 5, 10, and 15 days. Analyses included total microbial enumeration using the Total Plate Count (TPC) method, isolation of lactic acid bacteria on de Man, Rogosa, and Sharpe Agar (MRSA), and Gram staining tests. The results showed a significant increase in microbial populations with increasing fermentation time. Total microbial counts reached 3.09 × 108 CFU/mL on day 5, increased to 9.20 × 108 CFU/mL on day 10, and peaked at 3.09 × 1010 CFU/mL on day 15. Microscopic observations revealed Gram-positive rod-shaped isolates at all fermentation stages, with cell density increasing from day 5 to day 15. The morphological characteristics of the isolates were consistent with the genus Lactobacillus, indicating that fermentation duration is a key factor influencing microbial population dynamics. These findings highlight the important role of microorganisms in coffee fermentation and demonstrate the potential of fermentation by-products as a source of functional microbes for agroindustrial and biotechnological applications.
The water quality and biological indicators of estuarine and marine waters affected by shrimp farming effluents in Bireuen Regency, Aceh Izwar, Akmal; Fauza, Saniar; Muktitama, Asih Makarti; Nugrahawati, Anis; Azhar, Rossy; Putra, Dani Pratama; Hakim, Syahirman; Musarady, Yoga
Acta Aquatica: Aquatic Sciences Journal Acta Aquatica, Vol. 12: No. 3 (December, 2025)
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/aa.v12i3.24729

Abstract

Intensive whiteleg shrimp farming has the potential to degrade water quality through the accumulation of organic matter and nutrients in coastal ecosystems. This study aimed to evaluate differences in water quality between estuarine and marine waters in Bireuen Regency, Aceh, and to associate them with plankton and bacteria as ecological indicators. The research was conducted from July to August 2025 at three estuarine and three marine stations, analyzing physical, chemical, and biological parameters. Results showed that estuarine waters had higher TSS (9–16 mg/L), NH₃ (0.80 mg/L), BOD (4.6–7.1 mg/L), and COD (32–33 mg/L) than marine waters, associated with the presence of Nitzschia spp., Ceratium hirundinella, Brachionus rotundiformis, Aeromonas hydrophila, and Vibrio parahaemolyticus. In marine waters, although DO and salinity were more stable, eutrophication indicators included Noctiluca spp., copepods (Acartia, Oithona), V. alginolyticus, and Photobacterium damselae. These findings indicate that estuaries act as pollution hotspots while marine waters are also affected, emphasizing the need for ecosystem-based management of shrimp aquaculture effluents. Keywords: Estuary; Marine Waters; Plankton; Vibrio spp; Water Quality; Whiteleg Shrimp
Penguatan Kapasitas Kader Posyandu dalam Pengembangan MP-ASI Pangan Lokal sebagai Upaya Antisipasi Stunting: Pengabdian Akmal Izwar; Elfiana, Elfiana; Naya Desparita; Syahirman Hakim; Muliani, Muliani; Anis Nugrahawati
Jurnal Pengabdian Masyarakat dan Riset Pendidikan Vol. 4 No. 3 (2026): Jurnal Pengabdian Masyarakat dan Riset Pendidikan Volume 4 Nomor 3 (Januari 202
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jerkin.v4i3.4769

Abstract

Stunting remains a major public health issue in Aceh Province, including Bireuen Regency, which records a prevalence of 26.5%. One of the main contributing factors is the improper provision of complementary feeding (MP-ASI), particularly regarding nutritional composition and the limited use of local food ingredients. This community service program aimed to enhance the capacity of Posyandu cadres in Pante Karya Village to develop locally sourced complementary foods as a strategy to prevent stunting. The methods included education sessions, hands-on MP-ASI preparation training, and post-training mentoring through field visits. The results showed an increase in cadres’ knowledge and skills in designing nutritionally balanced MP-ASI menus, with an average knowledge improvement of 35%. Participants successfully utilized local food ingredients such as fish, tempeh, and vegetables as sources of protein and micronutrients. This program demonstrates that participatory and practical-based training effectively improves cadre capacity and contributes to sustainable stunting prevention efforts at the community level. Keywords: Posyandu cadres, Complementary Feeding, Local Food, Stunting, Community Service
Pengaruh Variasi Daya Microwave Pada Pengeringan Cabai Merah Terhadap Karakteristik Mutu Cabai Merah Irwansyah, Irwansyah; Hakim, Syahirman; Amri, Amri; Amar, Aidil; Efendi, Rustam
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 5 No 2 (2025)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/8exh4650

Abstract

The research to determine a effect of microwave power on the quality of red chilies with variations in microwave power during drying. The research parameters are Moisture content, rehydration ratio and specific energy consumption (SEC), changes in color, texture and aroma. The data analysis by analysis of Variance (ANOVA). The input level of microwave power has an effect drying red chilies, which is able reduce moisture water content ranging from 9-12% bb with and time 140-180 minutes. Rehydration ratio ranges from 1.42-1.82 for dried red chilies due to good microwave power treatment for chilies at 200 Watt power treatment. The amount of energy consumption for drying red chilies is smallest in the 300 Watt treatment, which is 466.91 kWhg-1. The characteristics of red chili from organoleptic test were obtained from most color researcher (4.49) in the 250 Watt treatment, the best aroma (4.61) in the 250 Watt treatment and the best texture (4.81) in the 200 Watt treatment, but overall acceptance was most preferred panelists in the 250 Watt power treatment with an acceptance level of (3.89). From this study, it was obtained that there was a variation in the influence of microwave power variations on the quality of red.
Effect of Fermentation Duration of Arabica Coffee through the Wine Process on the Physical and Organoleptic Quality of Coffee Powder Heni Parida; Syahirman Hakim; Irwansyah; Nuraida
Journal of Food and Agricultural Product Vol. 6 No. 1 (2025): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v6i1.7937

Abstract

Coffee is one of the agricultural commodities that has a very high economic value. Coffee beans are generally processed in several ways, namely the wet method, one of the stages of processing coffee beans that greatly determines quality is the fermentation method. The purpose of this study was to determine the physical characteristics of coffee powder and the organoleptic quality of coffee powder during fermentation. The parameters observed in this study were the water content of coffee powder, color, aroma, bitterness, and texture. The results showed that the fermentation time of 25 days affected the water content of coffee beans, which was 11.33%. From the results of organoleptic tests on coffee quality, it showed a significant effect on the color, aroma and texture of coffee powder. Panelists preferred the coffee powder brew in the 25 day fermentation treatment. Keywords: Fermentation, Powder arabica coffee, water content, color and texture
Co-Authors Afrinanda, Cut Aidil Amar Ajmir Akmal Ajmir Akmal Akmal, Ajmir Alchalil Alchalil Amri Amri Anis Nugrahawati Aries, Muhlin Asih Makarti Muktitama Baihaqi Baihaqi Baihaqi Baihaqi Dabet, Abubakar Dani Pratama Putra Dani Pratama Putra Defri, Ifwarisan Diah Fridayati Edi Rahman, Edi Elfiana Elfiana Elfiana Elfiana, Elfiana Elfira Fauzan, Saniar Fridayanti, Diah Fridayati, Dyah Hakim Muttaqim Hamdani Hayati, Masrura Heni Parida Herlina Herlina Intan Nazarah Irfannur Irfannur Irfannur Irfannur Irfannur, Irfannur Irwansyah IRWANSYAH Irwansyah Irwansyah Irwansyah Irwansyah Irwansyah Irwansyah Irwnsyah Irwnsyah Izwar, Akmal Jumadil, Jumadil Khairil Khairil Khusni, Jabar Kurniawan, Dedek . Mahfuzah mahfuzah Mandasari Mandasari Muhammad Baidhawi Muhammad Khazimi Muhammad Khazimi Muhammad Zulfikar Nasuution Muliani Muliani, Muliani Muliari Muliari Muliari Muliari Musarady, Yoga Naya Desparita Nuraida Nuraida Nuraida Nuraida Nursayuti, Nursayuti Padang, Welly Liku Qhinanti Lubis, Uchti Nuzul Radhi, M Rahma Mulyani Rinaldi Rinaldi Rinaldi Rinaldi Rindhira Humairani Risky Widayat Rossy Azhar Rustam Efendi Rustam Efendi Rustam Efendi Safriwardi, Ferri Saniar Fauza Saputra, Syifa Siti Rahmalia Siti Rahmalia Syamsiar, Syamsiar Tando, Arjal Wahyudi Widya Nigrum Widya Ningrum Yusrizal Akmal