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All Journal Agrointek Jurnal Dinamika Pengabdian (JDP) Journal of Biological Science and Education
ARNIDA MUSTAFA
Politeknik Pertanian Negeri Pangkep
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education

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ANALISIS PROSES PEMBUATAN PATI UBI KAYU (TAPIOKA) BERBASIS NERACA MASSA ARNIDA MUSTAFA
AGROINTEK Vol 9, No 2 (2015)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v9i2.2143

Abstract

Tapioca is starch that is extracted from cassava with characteristic no sweet, undissolved in cold water, form tickle gel in hot water. Tapioca produced from by some process :remove pell of cassava, cleaning, scraping, separation, precipitating, dryng, grinding and become tapioca. the aim of this research has amed to analyze the production of cornmeal by mass balance technology. the process of patiubikayu making by using cassava 2007 g and produces patiubikayu 376,2 g (with 14% water content).
PEMANFAATAN AMPAS KEDELAI PADA PEMBUATAN BROWNIES “GLUTEN FREE” UBI JALAR UNGU DAN UJI KELAYAKANNYA Arnida Mustafa; Ela Elliyana
AGROINTEK Vol 14, No 1 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (877.314 KB) | DOI: 10.21107/agrointek.v14i1.4714

Abstract

Soybean pulp is a byproduct of tofu processing and soy milk. The nutrients contained in soybean dregs are still significantly high, especially protein and fiber. So far, processing of soybean pulp into food is still limited. Tuber has many benefits for the body, and has a high nutritional content and can be used as a food substitution. One of the tubers that can be processed as a substitute is purple sweet potato. The natural fiber of oligosaccharides or anti-nutrition substances stored in purple sweet potatoes is a valuable commodity for processed food products, such as brownies. This study aims to determine the quality, physicochemical and organoleptic properties produced by brownies. The study was organised using a completely randomized design (CRD) with a comparison treatment of soybean pulp paste and purple sweet potato paste including (1) 60%, 50%, 40% and (2) 40%, 50%, 60%. Each treatment was repeated three times. The study was conducted at the Pangkep State Agricultural Polytechnic Biochemistry Laboratory (PPNP) of South Sulawesi. The results of the study obtained the best quality of brownies on physicochemical properties in treatment D (A3B3), by the concentration of 40% soybean paste paste and 60% purple sweet potato paste for water content (25.76%), ash (1.01%), fat (14.56%), carbohydrate (43.32%), and protein (18.95%). The best growth power test for the physical quality of brownies is in treatment D (A3B3) with a concentration of 40% soybean pulp paste treatment and 60% purple sweet potato paste (6.4 cm). The best panelist's level of preference test was in treatment D (A3B3) with a concentration of 40% soybean paste paste treatment and purple sweet potato paste 60% for color (4.28%), aroma (3.95%), flavor (4.47% ) and texture (4.42%).
PENGOPTIMALISASIAN POTENSI SUMBER DAYA DESA BARUGAE PADA BUDIDAYA IKAN NILA MELALUI PROGRAM PENGEMBANGAN DESA MITRA (PPDM) Arnida Mustafa; Hasniar Hasniar; Ratnawati Ratnawati
Jurnal Dinamika Pengabdian (JDP) Vol. 7 No. 2 (2022): JURNAL DINAMIKA PENGABDIAN VOL. 7 NO. 2 MEI 2022
Publisher : Departemen Budidaya Pertanian Fakultas Pertanian UNHAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jdp.v7i2.20880

Abstract

Tujuan dari Program pengembangan Desa Mitra yang telah dilaksanakan di Desa Barugae adalah untuk memanfaatkan potensi yang ada di Desa Barugae. Meningkatkan kapasitas pembudidayaan ikan nila dengan melakukan produksi pakan dengan menggunakan potensi sumber daya yang tidak dimanfaatkan. Potensi tersebut memerlukan pemanfaatan lebih lanjut untuk melakukan pengolahan pada ikan nila. Memasuki tahun ketiga pelaksanaan Program Desa  mitra ini  dilakukan langkah-langkah konkrit yang akan mengantarkan Desa Barugae menjadi desa dengan olahan ikan air tawar yang potensial untuk dikembangkan. Program ini melibatkan mitra yaitu kelompok tani Harapan Jaya yang masih mengelola air minum kemasan yang telah ada sebelumnya dan kelompok tani Toddopuli. Pelaksanaan Program  Pengembangan Desa  mitra ini menghasilkan luaran berupa air minum kemasan dengan menggunakan teknologi filtrasi  membrane RO dan menghasilkan pakan ikan nila untuk tahapan budidaya. Selain itu juga dihasilkan luaran lain berupa publikasi berupa prosiding dan publikasi pada media massa online yaitu Upeks.fajar.co.id. Program ini dilaksanakan di Kabupaten Bulukumba oleh tim dosen Politeknik Pertanian Negeri Pangkep dengan berbagai disiplin ilmu yaitu teknologi industri pertanian, budidaya perikanan, dan pemasaran. Kegiatan ini memberikan dampak yang signifikan pada peningkatan pendapatan masyarakat desa Barugae pada umumnya dan pada kedua mitra pada khususnya. Kata kunci: Air minum dalam kemasan, Pakan ikan nila, Pelet ikan, PPDM.   ABSTRACT The purpose of the Mitra Village development program (PPDM) that has been implemented in Barugae Village is to take advantage of the potential that exists in Barugae Village. Increase the capacity of tilapia cultivation by producing feed using untapped potential resources. This potential requires further utilization for processing tilapia. Entering the third year of implementing this partner Village Program, concrete steps are being taken that will lead Barugae Village to become a village with processed freshwater fish that has the potential to be developed. This program involves partners, namely the Harapan Jaya farmer group who still manages the existing bottled water and the second group is Toddopuli farmer group. The implementation of this partner village development program produces an output in the form of bottled drinking water using RO membrane filtration technology, producing tilapia fish feed for the cultivation stage. In addition, other outputs are also produced in the form of publications in the form of proceedings and publications on online mass media, namely Upeks.fajar.co.id. This program was implemented in Bulukumba Regency by a team of Pangkep State Agricultural Polytechnic lecturers with various disciplines, namely agricultural industry technology, aquaculture, and marketing. This activity has a significant impact on increasing the income of the Barugae village community in general and on the two partners in particular. Keywords: Bottled drinking water, Fish pellets, PPDM, Tilapia feed.
Preliminary Study on Antifungal Activity of Soursop Leaf Crude Extract (Annona muricata L.) towards Fungi Isolated from Bolu Paranggi Cake Andi Ita Juwita; Nur Faidah Munir; Arnida Mustafa
Journal of Biological Science and Education Vol 4, No 1 (2022): June
Publisher : Journal of Biological Science and Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (840.77 KB) | DOI: 10.31327/jbse.v4i1.1746

Abstract

Soursop leaf extract (Annona muricata L.) contains a many potential active compounds, one of which is antifungal. Bolu Paranggi is a traditional cake from Mandar (West Sulawesi), made from wheat flour and brown sugar so it is at risk of being damaged and overgrown with fungus. This study aimed to extract soursop leaves using double RO (Reverse Osmosis) water solvent with variations in extraction time and the ratio of soursop leaf mass and water volume, identify groups of secondary metabolites compounds from soursop leaf water extract, isolate and identify fungi in Paranggi Bolu cake, and perform antifungal activity test of soursop leaf extract against fungi isolated from Paranggi Bolu cake. Extraction of soursop leaves using double RO water as a solvent with maceration for 24 hours and heating for 15 minutes with a variation of the ratio of soursop leaf mass and water volume of 1:1; 1:1.5; 1:2; 1:2.5; and 1:3. The analysis of the secondary metabolite compound was analyzed using the phytochemical test method and antifungal activity using the agar diffusion method on PDA (Potato Dextrose Agar) media and then measuring the inhibition zone using 6 mm diameter paper discs. The results showed that extraction with the heating method for 15 minutes produced more extract than the 24-hour maceration method at room temperature (RT), where the highest amount of extract was obtained from the ratio of soursop leaf mass and water volume of 1:3. The results of the phytochemical analysis of soursop leaf water extract, both heating and maceration methods, contained flavonoids, alkaloids, terpenoids, steroids and saponins, and antifungal activity tests against Aspergillus isolated from Bolu Paranggi showed weak antifungal activity at extract concentrations of 5,000 ppm - 50,000 ppm. with an inhibition zone diameter of 2 mm. Keywords: soursop leaf extract, antifungal, Bolu Paranggi cake
Co-Authors Andi Ita Juwita Ela Elliyana Hasniar Hasniar Nur Faidah Munir Ratnawati Ratnawati