Article Per Year (5 Year)
p-Index From 2021 - 2026
5.39
P-Index
This Author published in this journals
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 JURNAL ABDI SAINS (JURNAL PENGABDIAN AKSI BERKELANJUTAN DAN INOVASI PEMBERDAYAAN MASYARAKAT) 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

Published : 40 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 40 Documents
Search

 1   2   3   4 
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
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 (2026): 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
Desain dan uji kinerja mesin sortasi popcorn dengan silinder berputar Irwansyah Irwansyah; Ajmir Akmal; Syahirman Hakim; Elfiana Elfiana; Widya Nigrum; Rustam Efendi; Muhammad Khazimi
Sultra Journal of Mechanical Engineering Vol. 2 No. 2 (2023): Sultra Journal of Mechanical Engineering
Publisher : Program Studi Teknik Mesin, Universitas Sulawesi Tenggara

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

Abstract

Saat ini, mayoritas penyortiran snack popcron pada pengusaha di Indonesia masih dilakukan secara manual dengan Standar Operasional Prosedur (SOP) yang ada. Waktu, energi, dan biaya yang besar diperlukan untuk teknik ini. Karena itu diperlukan penerapan teknologi pada bagian proses sortasi. Metode penelitian ini meliputi perancangan dan pengujian. Dari penelitian ini, telah dihasilkan rancangan mesin sortasi popcorn tipe silinder yang berputar yang mampu mensortasi sampel dengan baik berdasarkan ukuran. Hasil pengujian menunjukkan bahwa kapasitas mesin popcorn sebesar 86,4 kg/jam pada kecepatan putar silinder yakni 29 RPM. Hasil lainnya adalah pengaruh memvariasikan kecepatan putar silinder berputar sebesar 20, 24, dan 29 RPM terhadap tingkat persentase sortasi popcorn untuk tiap parameter kecepatan secara berurutan adalah 23%, 42 %, dan 50 %. Dari hasil tingkatan persentase sortasi pada tiap pengujian yang masih rendah, maka perlu dilakukan perbaikan pada unit hopper dan unit sortasi yang berbentuk silinder sehingga dihasilkan mesin sortasi popcorn dengan kinerja optimal.
Peningkatan Kompetensi Siswa SMK Negeri 1 Bener Meriah Melalui Pelatihan Pengelasan Kanopi Untuk Dunia Usaha Irwansyah; Syahirman Hakim; Hakim Muttaqim; Syifa Saputra; Wahyudi; Rustam Efendi; 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.
Preferensi Konsumen terhadap Agroindustri Pliek Ue Melalui Uji Organoleptik dalam Menentukan Kualitas Pliek Ue di Kabupaten Bireuen Naya Desparita; Syahirman Hakim
JIA (Jurnal Ilmiah Agribisnis) : Jurnal Agribisnis dan Ilmu Sosial Ekonomi Pertanian Vol. 9 No. 6 (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/jia.v9i6.1580

Abstract

This research aims to identify how consumer preferences for pliek ue agroindustry produce quality pliek ue. This research was conducted in July and ended in September 2024 in Bireuen Regency. The research method used is organoleptic testing on 30 agroindustries by 150 consumers as panelists to see the taste, color, texture, aroma, and aftertaste of pliek ue. The results showed organoleptic testing on pliek ue was carried out using 150 consumers as panelists at 30 pliek ue agroindustries in Bireuen Regency. The parameters measured were color, taste, aroma, texture, and aftertaste of pliek ue. The color parameter of pliek ue has an index value of 78%, the taste is 76%, the aroma is 75%, the texture is 80%, and the aftertaste of pliek ue is 78% while the general index value of organoleptic testing is 77.40% classified as moderate. This indicates that the quality of pliek ue produced by agroindustry in Bireuen Regency is medium. Agroindustry parties can improve the quality of pliek ue produced by improving production procedures during fermentation to produce good quality pliek ue. Good quality pliek ue depends on the production process carried out by the agroindustry when producing pliek ue to produce pliek ue that has a pleasant aroma, attractive color, good taste, preferred texture, and the aftertaste does not leave an unpleasant taste to consumers. The pliek ue agroindustry in Bireuen Regency can collaborate with stakeholders to certify the determination of quality standards for the pliek ue category, which has the best quality and can compete with pliek ue in other districts to support the welfare of the pliek ue agroindustry to be more prosperous and consistently produce good quality pliek ue.
Analisis Kimia Kopi Cherry Arabika (Coffea arabica) dengan Kajian Kadar Alkohol, Kadar Kafein, Total Padatan Terlarut dan Total Asam Pada Limbah Hasil Fermentasi Anaerobik Syahirman Hakim; Irwnsyah Irwnsyah; Risky Widayat; 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%.
Pemanfaatan kulit kakao sebagai bahan baku pakan ikan nila merah (Oreochromis sp) Khairil Khairil; Intan Nazarah; Syahirman Hakim
Arwana: Jurnal Ilmiah Program Studi Perairan Vol 2 No 1: Mei 2020
Publisher : Program Studi Akuakultur, Fakultas Pertanian, Universitas Almuslim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51179/jipsbp.v2i1.377

Abstract

Penelitian dilakukan di Laboratorium Budidaya Perairan Fakultas Pertanian Universitas Almuslim Matangglumpangdua, pada tanggal 17 Maret sampai 17 April 2017. Penelitian ini bertujuan untuk memperoleh alternatif bahan baku pakan ikan nila dari bahan herbal yang berkualitas dan untuk mengetahui pengaruh penggunaan kulit kakao yang akan digunakan dalam pakan ikan nila merah. Rancangan Percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) terdiri dari 5 perlakuan dengan 3 ulangan yaitu: A (100% pakan komersil), B (77% pakan komersil + 20% kulit kakao + 3 gram perekat), C (67% pakan komersil + 30% kulit kakao + 3 gram perekat), D (75% pakan komersial + 40% kulit kakao + gram perekat) dan E (47 pakan komersial + 50 kulit kakao + 3 gram perekat). Parameter mutu yang diamati adalah survival rate, efesiensi pemberian pakan, laju pertumbuhan ikan dan kualitas air. Hasil penelitian menunjukan bahwa perlakuan penambahan kulit kakao pada pakan ikan nila merah berpengaruh sangat nyata terhadap kelangsungan hidup, laju pertumbuhan, bobot dan efesiensi pemberian pakan. Kelangsungan hidup memberikan hasil yang berbeda nyata dimana setiap perlakuan menghasilkan jumlah yang tidak sama, laju pertumbuhan tertinggi ditemukan pada perlakuan E (47% pakan komersil + 50% kulit kakao + 3 gram perekat) dan terendah pada perlakuan A (100% pakan komersil). Sedangkan efesiensi pemberian pakan tertinggi ditemukan pada perlakuan E (47% pakan komersil + 30% kulit kakao + 3 gram perekat) dan terendah pada perlakuan A (100% pakan komersil).
Co-Authors Afrinanda, Cut Aidil Amar Aidil Amar Ajmir Akmal Ajmir Akmal Akmal Izwar Akmal Izwar Akmal, Ajmir Al Amin Alchalil Alchalil Amri Amri Amri Amri Anis Nugrahawati Aries, Muhlin Asih Makarti Muktitama Azman Baihaqi Baihaqi Baihaqi Baihaqi Baihaqi Baihaqi Dabet, Abubakar Dani Pratama Putra Dani Pratama Putra Dani Pratama Putra Dani Pratama Putra Defri, Ifwarisan Diah Fridayanti Diah Fridayati Edi Rahman, Edi Elfiana Elfiana Elfira Elfira Erlia Hanum Fauzan, Saniar Fridayati, Dyah Hakim Muttaqim Hamdani Hayati, Masrura Heni Parida Herlina Herlina Intan Nazarah Irfannur Irfannur Irfannur Irfannur Irfannur, Irfannur IRWANSYAH Irwansyah irwansyah irwan 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 Muliari Muliari Muliari Muliari Munawar Munawar 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 Rizkan Fahmi Rossy Azhar Rossy Azhar Rustam Efendi Rustam Efendi Rustam Efendi Safriwardi, Ferri Salman Salman Saniar Fauza Saputra, Syifa Siti Rahmalia Siti Rahmalia Syamsiar, Syamsiar Tando, Arjal Uchti Nuzul Qhinanti Lubis Ulya Khairumi Wahyudi Wahyudi Widya Nigrum Widya Ningrum Yusrizal Akmal