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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 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
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Dealkoholisasi Minuman Fermentasi Kopi Cherry Arabika (Coffea arabica) Melalui Metode Pemanasan Serta Pengaruhnya Terhadap Karakteristik Kimia Syahirman Hakim; Irwansyah; Akmal Izwar; 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.
Beras pratanak, Mutu, Steaming, Pengaruh Variasi Steaming Time Terhadap Mutu Fisik dan Sensorik Dari Beras Pratanak Pada Padi Varietas Lokal di Kabupaten Aceh Tengah: Pengaruh Variasi Steaming Time Terhadap Mutu Fisik dan Sensorik Dari Beras Pratanak Pada Padi Varietas Lokal di Kabupaten Aceh Tengah irwansyah irwan; Syahirman Hakim; Muhammad Zulfikar Nasuution; Syifa Saputra; Rustam Efendi
Jurnal Agritechno Jurnal Agritechno Vol. 18, Nomor 2, Oktober 2025
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

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

Abstract

The steaming process is one of the stages a make parboiled rice process that produces brown rice. Brown rice is one of the foods widely consumed because it is healthy. This study aims to determine the analysis of the The steaming process is one of the stages of the parboiled rice process that produces brown rice. Brown rice is one of the foods widely consumed because it is healthy. This study aims to determine the analysis of the physical, chemical, and sensory properties of parboiled rice quality resulting from steaming treatment in Central Aceh Regency. The research method used is descriptive with steaming treatment at 90°C with steaming time treatment of 20 minutes, 25 minutes, and 30 minutes. Based on the results of physical tests, the physical quality of the rice head is 62.5% in the steaming treatment at 90°C with 30 minutes including medium rice quality 3 based on SNI Rice 6128: 2015. The higher the percentage of head rice yield, a lower on percentage of broken rice and rice grits. Based on the results of chemical tests, brown rice has nutritional content such as fat content, protein content, and high carbohydrate content than brown rice processed without steaming treatment. Based on the sensory test of parboiled rice by panelists, overall, the color, texture, taste, and aroma were assessed, namely steaming at a temperature of 90°C for 30 minutes with a liking category of 6.49. The effect of temperature and time during steaming on parboiled rice can affect quality and sensory.
Characterization of pathogenic bacteria and histopathological analysis of whiteleg shrimp (Litopenaeus vannamei) in pond and hatchery systems in Simpang Mamplam and Jangka Districts Akmal Izwar; Anis Nugrahawati; Yusrizal Akmal; Syahirman Hakim; Rizkan Fahmi; Erlia Hanum
Acta Aquatica: Aquatic Sciences Journal Acta Aquatica, Vol. 13: No. 2 (August, 2026)
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/aa.v13i2.26598

Abstract

This study aimed to characterize pathogenic bacteria and analyze the level of hepatopancreatic tissue damage in whiteleg shrimp (Litopenaeus vannamei) originating from pond and hatchery cultivation systems in Jangka and Simpang Mamplam Districts, Bireuen Regency. Shrimp samples were collected from two types of water locations that receive aquaculture waste runoff, namely estuarine stations (aquaculture pond effluent) and coastal marine stations (hatchery effluent). Bacterial analysis was carried out through isolation on agar media and identification of colony morphology and biochemical tests, while histopathological analysis was carried out on hepatopancreatic tissue using the Hematoxylin–Eosin (H&E) staining method with a semi-quantitative scoring system. The results showed that the identified pathogenic bacteria included Aeromonas hydrophila, Vibrio parahaemolyticus, Photobacterium damselae, Vibrio alginolyticus, and Vibrio vulnificus with densities ranging from 10³–10⁷ CFU. The highest bacterial density was found at the estuarine station, especially from the genus Vibrio. Histopathological analysis revealed various structural changes in hepatopancreas tissue, including cell lysis, vacuolization, hemocyte aggregation, tubular damage, and inflammatory responses. Histopathological scores at the estuarine station (3.67–4.00) indicated a more severe level of tissue damage compared to the marine station (2.67). Keywords: Hepatopancreas; Histopathology; Litopenaeus vannamei; Pathogenic Bacteria; Vibrio
Pengaruh Variasi Daya Microwave Pada Pengeringan Cabai Merah Terhadap Karakteristik Mutu Cabai Merah Irwansyah Irwansyah; Syahirman Hakim; Amri Amri; Aidil Amar; Rustam Efendi
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.
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
EDUKASI TEKNOLOGI PERTANIAN BERWAWASAN SUSTAINABLE AGRICULTURE PADA SISWA SEKOLAH DASAR SUKMA BANGSA LHOKSEUMAWE Irwansyah Irwansyah; ajmir akmal; Syahirman Hakim; Diah Fridayanti; Nursayuti Nursayuti; Uchti Nuzul Qhinanti Lubis; Aidil Amar; 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
Sosialisasi dan Pelatihan Produk Olahan Ikan Bandeng-Pemulihan Ekonomi UMKM Pascabanjir melalui Pengembangan Olahan Ikan sebagai Produk Pangan Lokal Bernilai Tambah di Kabupaten Bireuen: Pengabdian Rossy Azhar; Anis Nugrahawati; Syahirman Hakim; Akmal Izwar; Al Amin; Azman; Ulya Khairumi
Jurnal Pengabdian Masyarakat dan Riset Pendidikan Vol. 5 No. 1 (2026): Jurnal Pengabdian Masyarakat dan Riset Pendidikan Volume 5 Nomor 1 (Juli 2026 -
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jerkin.v5i1.7435

Abstract

Bencana banjir berkala yang melanda wilayah pesisir Kabupaten Bireuen memberikan dampak signifikan terhadap kelumpuhan aktivitas ekonomi UMKM pengolah ikan di Gampong Paya Meuneng. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk memberikan solusi aplikatif bagi pemulihan ekonomi mitra melalui transfer teknologi hilirisasi komoditas perikanan berbasis produk lokal bernilai tambah. Mitra sasaran program ini adalah 20 orang anggota UMKM Poklahsar KAMIIKAN. Metode pelaksanaan pengabdian dilakukan melalui pendekatan tindakan partisipatif aktif (action learning) yang meliputi tahapan perencanaan, identifikasi masalah, sosialisasi tata kelola usaha, serta pelatihan praktis (hands-on training) pengolahan pangan. Intervensi teknologi difokuskan pada diversifikasi produk olahan ikan bandeng (Chanos chanos) berupa pembuatan pepes tanpa duri, nugget, dan bakso ikan bandeng dengan standardisasi higiene Good Manufacturing Practices (GMP) serta pengemasan kedap udara (vacuum packaging). Hasil pelaksanaan program menunjukkan terjadinya lonjakan keterampilan psikomotorik peserta yang sangat signifikan pada seluruh parameter produksi, dengan peningkatan kompetensi tertinggi pada aspek formulasi diversifikasi olahan sebesar 85%. Keterampilan praktis yang diperoleh mitra menjadi modalitas utama dalam meningkatkan nilai jual komoditas lokal, memperpanjang umur simpan produk, dan membangun resiliensi ekonomi UMKM secara mandiri dan berkelanjutan pascabencana.
Community Education and Training on Biochar Production for Climate Change Mitigation and Adaptation in Arabica Coffee Cultivation Anis Nugrahawati; Syahirman Hakim; Rossy Azhar; Dani Pratama Putra; Salman Salman
ABDISAINS Vol 2 No 2 (2026): JULI
Publisher : Fakultas Sains Dan Teknologi, Universitas Muhammadiyah Sidenreng Rappang

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

Abstract

This community service activity aims to improve the knowledge and skills of coffee farmers in utilizing biomass waste into biochar as an effort to mitigate and adapt to climate change. The activity was carried out at the Mekar Ayu Farmers Group, one of the Arabica coffee producing farmer groups in Central Aceh Regency with 25 members. The implementation method included socialization about the concept and benefits of biochar for soil and plants, training in making biochar using agricultural waste materials (coffee skins and sawdust), and mentoring in applying biochar to coffee fields. The results of the activity showed that participants understood the function of biochar in increasing soil fertility, improving soil structure, and increasing water absorption efficiency. In addition, farmers were able to produce biochar independently using simple, environmentally friendly technology. This activity contributed to increasing the capacity of farmers in dealing with the impacts of climate change and supporting sustainable coffee farming. Keywords: Biochar, Climate Change, Arabica Coffee, Farmer Empowerment
Isolasi dan Identifikasi Bakteri pada Ikan Kerapu Lumpur (Epinephelus coioides) yang Dibudidayakan di Keramba Jaring Apung Kota Lhokseumawe Anis Nugrahawati; Akmal Izwar; Elfiana Elfiana; Rossy Azhar; Dani Pratama Putra; Syahirman Hakim
Jurnal Sains Pertanian Vol. 9 No. 3: October, 2025
Publisher : Fakultas Pertanian Universitas Almuslim Bireuen Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51179/94amef65

Abstract

Bacterial diseases are among the major factors limiting the productivity of mud grouper (Epinephelus coioides) aquaculture. This study aimed to isolate and identify bacteria from the kidney, gills, and skin mucus of mud grouper cultured in floating net cages in Lhokseumawe, Aceh, Indonesia. The study was conducted from August to September 2024 using an observational method combined with laboratory-based analysis. A total of ten fish (approximately 20 cm in length) showing clinical signs of bacterial infection, including lethargy, erythema, and hemorrhage, were selected using purposive sampling. Bacterial isolation was performed on 3% Tryptic Soy Agar (TSA) and incubated at 26–30°C for 24 h. The isolates were identified using the Analytical Profile Index (API) Kit. The results revealed the presence of Vibrio alginolyticus, Vibrio harveyi, Streptococcus iniae, and Bacillus cereus. Vibrio alginolyticus and Vibrio harveyi were isolated from the kidney and gills, whereas Streptococcus iniae was detected in the gills and skin mucus. Bacillus cereus was identified only from the skin mucus. These findings provide baseline information on bacterial diversity associated with cultured mud grouper and may support disease diagnosis and fish health management in floating net cage aquaculture.
Sensory Quality Characteristics of Fermented Arabica Coffee (Coffea arabica L.) Fruit Liquid as a Potential Functional Beverage Syahirman Hakim; Masrura Hayati; Irwansyah; Akmal Izwar; Baihaqi
Jurnal Sains Pertanian Vol. 9 No. 3: October, 2025
Publisher : Fakultas Pertanian Universitas Almuslim Bireuen Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51179/tdh0t188

Abstract

Arabica coffee fermentation liquid is a by-product of coffee processing with considerable potential to be developed as a functional beverage because it contains bioactive compounds produced through microbial metabolism during fermentation. However, information regarding the optimum fermentation duration to achieve the best sensory quality remains limited. This study aimed to evaluate the effect of fermentation duration on the sensory characteristics of Arabica coffee fermentation liquid. A Completely Randomized Design (CRD) with three fermentation periods (5, 10, and 15 days), each conducted in triplicate, was employed. Sensory quality was evaluated using a hedonic test covering color, aroma, taste, acidity, body, aftertaste, clarity, and overall acceptability. Data were analyzed using one-way analysis of variance (ANOVA), followed by Duncan's Multiple Range Test (DMRT) at a 5% significance level. Fermentation duration significantly affected (p<0.05) all sensory attributes. The 10-day fermentation produced the highest scores for color (7.63), aroma (7.81), taste (7.74), acidity (7.42), body (7.39), aftertaste (7.54), clarity (7.48), and overall acceptability (7.68). It can be concluded that a 10-day fermentation period is the optimum condition for producing Arabica coffee fermentation liquid with superior sensory quality. These findings provide scientific evidence supporting the utilization of coffee fermentation liquid as a value-added functional beverage and offer practical insights for product diversification and sustainable development of the Arabica coffee industry.
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