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All Journal Jurnal Agriment JURNAL HUTAN TROPIS Journal of Tropical Pharmacy and Chemistry
Ali Sadikin
Universitas Nadhatul Ulama Kalimantan Timur
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Earth & Planetary Sciences Health Professions Immunology & microbiology Medicine & Pharmacology

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ANALISIS VARIASI TEMPERATUR PRA MORDAN PEWARNA KAYU SECANG DAN DAUN JATI SERTA PENERAPAN HEDONIC TEST PADA KUALITAS SERAT KENAF INDUSTRI FASHION Ida Rosanti; Ali Sadikin; Retno Prasetia
JURNAL AGRIMENT Vol 5 No 02 (2020): Desember 2020
Publisher : Politeknik Pertanian Negeri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (499.828 KB) | DOI: 10.51967/jurnalagriment.v5i02.302

Abstract

This study aims to determine the effect of pre-mordant material on kenaf fiber coloring using secang wood and teak leaves, to determine the Henodic Test method in classifying its quality, as well as to determine the significant effect on the color of kenaf fiber, and to determine the level of consumer preference for kenaf fiber. natural dyes. The research method used was an experiment with a variety of pre-mordant materials (alum, lime, vinegar). From the test, it was found that the color direction of the kenaf fiber was reddish purple to light brown, so the average value of fastness to washing was 4 (good). From this activity, it was concluded that the addition of secang wood and teak leaves as pre- mordant materials coupled with the effect of pH on the staining of kenaf fibers with secang wood extract provided variations in the direction of color and the value of color fastness to washing. Kenaf fiber is an environmentally friendly alternative to textile raw materials. This study used the Hedonic Test method with the Kruskal Wallis test. The results of this study were that there was no significant effect on the combination of compost application and pesticide application with natural dyes of secang wood and teak leaves on the color of kenaf fibers and there was no effect on the level of consumer preference for kenaf fiber with natural dyes.
TINGKAT KESUKAAN KONSUMEN TERHADAP TEPUNG DARI BEBERAPA JENIS PISANG DENGAN LAMA PENYIMPANAN BERBEDA Level of Consumer Preference of Flour From Several Types of Bananas With Different Storage Times Rusmini; Ali Sadikin
JURNAL AGRIMENT Vol 2 No 2 (2017): Desember 2017
Publisher : Politeknik Pertanian Negeri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (52.948 KB)

Abstract

Bananas including fruits are perishable, one way to enhance the value to bananas by processing into flour. Thelayout of the plantations that far with the treatment site causes bananas harvested storage should experiencesome time before it is processed into flour, but still can be processed into flour with good quality. This study aimsto understand the interaction between the types of bananas with storage time, and to determine the type andduration of storage of bananas which have characteristics that best banana flour. This research was conducted atthe Laboratory of Plant Physiology, Laboratory of Agricultural Product Processing and Basic Laboratory UniversityMangkurat Banjarbaru for 4 months. The design environment used in this study is a randomized block design(RAK) while the design of the treatment is the draft Petak Separated (Split-Plot Design) where the main plot is atype of banana (A), which consists of 3 levels, while the subplot is the storage time (B) consisting of 6 level.Bananas (A), which consists of three levels, namely: a1 = Banana Kepok / Descending, a2 = Bananas Cotton anda3 = Banana Awa and retention (B) consisting of six levels ie: b0 = Not saved (0 days), b1 = Saved (1 day), b2 =Saved (2 days), b3 = Saved (3 days), b4 = Saved (4 days) and b5 = Saved (5 days) were tested with non-parametric statistical Kruskal hedonic method -Wallis , The results showed that the organoleptic test by using theKruskal-Wallis analysis of the level of consumer preferences in color, texture and smell indicates that nosignificant effect on the level of consumer preferences. This means, any kind of bananas gives the same effect oneveryone's favorite will be the color, texture and smell of banana flour.
TINGKAT KESUKAAN KONSUMEN TERHADAP TEPUNG DARI BEBERAPA JENIS PISANG DENGAN LAMA PENYIMPANAN BERBEDA Rusmini Rusmini; Ali Sadikin
JURNAL AGRIMENT Vol 2 No 1 (2017): Juni 2017
Publisher : Politeknik Pertanian Negeri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (128.531 KB)

Abstract

Bananas including fruits are perishable, one way to enhance the value to bananas by processing into flour. The layout of the plantations that far with the treatment site causes bananas harvested storage should experience some time before it is processed into flour, but still can be processed into flour with good quality. This study aims to understand the interaction between the types of bananas with storage time, and to determine the type and duration of storage of bananas which have characteristics that best banana flour. This research was conducted at the Laboratory of Plant Physiology, Laboratory of Agricultural Product Processing and Basic Laboratory University Mangkurat Banjarbaru for 4 months. The design environment used in this study is a randomized block design (RAK) while the design of the treatment is the draft Petak Separated (Split-Plot Design) where the main plot is a type of banana (A), which consists of 3 levels, while the subplot is the storage time (B) consisting of 6 level. Bananas (A), which consists of three levels, namely: a1 = Banana Kepok / Descending, a2 = Bananas Cotton and a3 = Banana Awa and retention (B) consisting of six levels ie: b0 = Not saved (0 days), b1 = Saved (1 day), b2 = Saved (2 days), b3 = Saved (3 days), b4 = Saved (4 days) and b5 = Saved (5 days) were tested with non-parametric statistical Kruskal hedonic method -Wallis , The results showed that the organoleptic test by using the Kruskal-Wallis analysis of the level of consumer preferences in color, texture and smell indicates that no significant effect on the level of consumer preferences. This means, any kind of bananas gives the same effect on everyone's favorite will be the color, texture and smell of banana flour.
PENGARUH PUPUK FOSFOR DAN PUPUK KOTORAN AYAM TERHADAP KANDUNGAN SERAT DAN PRODUKSI TANAMAN KENAF (Hibiscus Cannabinus) PADA TANAH ULTISOL Ali Sadikin; Ida Rosanti; Rusmini
JURNAL AGRIMENT Vol 3 No 1 (2018): Juni 2018
Publisher : Politeknik Pertanian Negeri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (316.114 KB)

Abstract

Lahan kering di Kalimantan Selatan didominasi dengan tanah ultisol yang mempunyai tingkat kesuburan yang rendah dan masam, sehingga sangat diperlukan pemupukan yang dapat memperbaiki kondisi tanah seperti dengan pemberian pupuk fosfor (P) dan pupuk kotoran ayam. Tujuan penelitian adalah untuk mengetahui pengaruh kombinasi perlakuan pemberian pupuk P dan kotoran ayam terhadap produksi tanaman kenaf pada tanah ultisol. Penelitian ini dilaksanakan di Kecamatan Cempaka, depan kantor gardu induk PLN Banjarbaru selama 5 bulan. Penelitian menggunakan Rancangan Acak Kelompok dengan dua faktor. Faktor pertama dosis pupuk fosfor (p) terdiri dari 5 taraf dan faktor kedua adalah pupuk kotoran ayam (k) terdiri dari 4 taraf. Pada setiap penelitian diulang sebanyak 2 ulangan sehingga keseluruhan ada 40 kombinasi perlakuan. Variabel yang diamati kandungan serat dan produksi tanaman kenaf. Data yang diperoleh dari setiap perlakuan dianalisis dengan analisis ragam menggunakan uji F pada taraf nyata 5% dan 1%. Bila pengaruh interaksi pada uji F nyata atau sangat nyata maka analisis dilanjutkan dengan Uji Jarak Berganda Duncan (DMRT) pada taraf 5% jika interaksi perlakuan tidak berpengaruh nyata, sedangkan perlakuan tunggal pada uji F nyata atau sangat nyata maka analisis dilanjutkan dengan Uji Beda Nyata Terkecil (BNT) pada taraf nyata 5% untuk mengetahui perlakuan mana yang memberikan pertumbuhan terbaik. Hasil penelitian menunjukkan bahwa terdapat interaksi antara pemberian dosis pupuk P dan pupuk kotoran ayam pada kandungan serat tertinggi pada perlakuan P4K3 yaitu 60.04 g, dan terdapat interaksi antara pemberian dosis pupuk P dan pupuk kotoran ayam pada produksi serat tertinggi pada perlakuan P4K3 yaitu 1,50 ton ha-1.
PENINGKATAN KUALITAS BIOAKTIVATOR KEONG MAS DENGAN PENAMBAHAN RUMEN KAMBING YANG BERBEDA Rusmini Rusmini; Daryono Daryono; La Mudi; Rusli Anwar; Ali Sadikin
Jurnal Hutan Tropis Vol 11, No 2 (2023): Jurnal Hutan Tropis Volume 11 Nomer 2 Edisi Juni 2023
Publisher : Lambung Mangkurat University-Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/jht.v11i2.16764

Abstract

Keong mas merupakan hama bagi tanaman padi tetapi dapat dijadikan sebagai bioaktivator.  Bioaktivator keong mas sebelumnya hanya mengandung bakteri Pseudomonas flourescens dan kandungan unsur hara masih rendah.  Rumen kambing merupakan limbah dari peternakan yang kebanyakan malah menjadi limbah yang mencemari lingungan.   Penelitian ini bertujuan untuk meningkatkan kualitas bioaktivator keong mas yang dikombinasikan dengan rumen kambing baik dari sifat fisik, kandungan unsur hara dan jenis mikroorganisme.  Penelitian terdiri dari dua perlakuan yaitu pembuatan bioaktivator keong mas dengan penambahan rumen kambing cair (r1),  dan pembuatan bioaktivator keong mas dengan penambahan rumen kambing padat (r2). Pembuatan bioaktivator keong mas dengan penambahan rumen kambing dengan cara difermentasi selama 18 hari. Sifat fisik bioaktivator keong mas dengan penambahan rumen kambing cair dan padat  diamati mulai dari awal pembuatan bioaktivator keong mas sampai jadi.  Uji analisa kimia bioaktivator  keong mas meliputi pH, dan kandungan unsur hara makro  N, P dan K dan uji analisa kandungan bakteri. Hasil penelitian menunjukkan bahwa sifat fisik bioaktivator keong mas kombinasi rumen kambing hasil analisis unsur hara N, P, dan K untuk kedua  perlakuan bioaktivator keong mas  denga Hasil penelitian menunjukkan bahwa sifat fisik bioaktivator keong mas kombinasi rumen kambing lebih baik karena telah jadi pada hari ke-18, kandungan unsur hara bioaktivator keong mas kombinasi rumen kambing pada kedua taraf perlakuan meliputi unsur  N, P, dan K sudah memenuhi standar Pupuk Permentan No.28 Permentan/SR.130/5/2009 dan peningkatan jumlah bakteri sebanyak 7 jenis pada taraf perlakuan r1 dan 8 jenis pada taraf perlakuan r2.
Phytochemical Assay and Antioxidant Activity against DPPH of Ethanol Extract from Kenaf Leaf (Hibiscus cannabinus L.) Rusmini Rusmini; Dwinita Aquastini; Riama Rita Manullang; Daryono Daryono; Ali Sadikin; Hadi kuncoro
Journal of Tropical Pharmacy and Chemistry Vol. 4 No. 5 (2019): J. Trop. Pharm. Chem.
Publisher : Faculty of Pharmacy, Universitas Mulawarman, Samarinda, Indonesia, 75117, Gedung Administrasi Fakultas Farmasi Jl. Penajam, Kampus UNMUL Gunung Kelua, Samarinda, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25026/jtpc.v4i5.202

Abstract

Kenaf (Hibiscus cannabinus L.) is an environmentally friendly natural fiber-producing plant that can produce diversified products, such as paper, wallcover, car interior, geotextile, soil safer, fiber drain, particle board, and plastic reinforcement as well as biofuel industry raw materials. Kenaf plant is a plant that has been only part of the fibers of the stem alone so that many unprofitable side products such as kenaf leaves after harvesting only as a waste. In Africa the leaves of kenaf are widely used as medicine This study aims to analyze phytochemical compounds and study the antioxidant activity of the kenaf leaf. The study started by doing phytochemical test and analyzing antioxidant in kenaf leaf and then testing its antioxidant activity with DPPH method. The results showed that the leaves of kenaf contain secondary metabolites of phytochemical compounds such as flavonoids, alkaloids, steroids, saponins, carbohydrates and tannins and have antioxidant activity that is quite good that is 44.4813 ppm.
Co-Authors Daryono Dwinita Aquastini Hadi Kuncoro Ida Rosanti LA MUDI, LA Prasetia, Retno Riama Rita Manullang Rusli Anwar Rusmini Rusmini Rusmini