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All Journal Jurnal Online Mahasiswa (JOM) Bidang Pertanian Insect (Informatics and Security) : Jurnal Teknik Informatika Sagu Jurnal Teknologi Pangan Teknologi dan Industri Pertanian Indonesia Jurnal Agroindustri Halal
Noviar Harun
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology

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LAMA WAKTU FERMENTASI TERHADAP SIFAT FISIKO˗KIMIA TEH KOMBUCHA DARI DAUN KELOR Fadillah Zahra; Noviar Harun; Faizah Hamzah
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 9 (2022): Edisi 2 Juli s/d Desember 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

A popular product made from Moringa leaves is tea. Infusion of Moringa leaves will have more nutrition if it is fermented into kombucha, because kombucha drinks have high antioxidant activity when compared to drinks that have not been made kombucha. This study aims to determine the optimal length of fermentation time for the physicochemical properties of kombucha tea produced from Moringa leaf. The study used a completely randomized design with five treatments and 4 replications. In this study, kombucha tea was made with variations in the length of fermentation, time namely L1 (6 days fermentation), L2 (7 days fermentation), L3 (8 days fermentation), L4 (9 days fermentation) and L5 (fermentation time 10 days). The parameters observed included the degree of acidity (pH), vitamin C, antioxidant activity and overall hedonic test. The treatment chosen was L1 (6 days fermentation time) with a value of 3.29 degrees of acidity, 22.88 mg/100ml of vitamin C, antioxidant activity with an IC50 value of 1.25 g/ml and an overall hedonic test of 2.75 (somewhat like ). Keywords: fermentation time, kombucha tea, moringa leaf
KARAKTERISTIK BRIKET ARANG SABUT KELAPA DENGAN CANGKANG KELAPA SAWIT Lasron Pahala Tua Nainggolan; Noviar Harun; Yelmira Zalfiatri
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 9 (2022): Edisi 2 Juli s/d Desember 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

Briquettes is solid fuels made from waste biomass by the carbonization method. Coconut coir and palm shell are biomass wastes that are not used optimally. Coconut coir and palm shell contain a lot of lignin and cellulose which can be used as an energy source in the form of charcoal briquettes.  The aims of this research were to get the best ratio of charcoal from a mixture of coconut coir charcoal and palm shell charcoal in the manufacture of charcoal briquettes in accordance with the Indonesian National Standard. This research was conducted experimentally using Completely Randomized Design (CRD) which consist of five treatments and four replications. The treatments in this research include the ratio of coconut coir charcoal and palm shell charcoal 50:50, 60:40, 70:30, 80:20, and 90:10. Data were statistically analyzed using Analysis of Variance (ANOVA) and then continued with Duncan’s Multiple Range Test (DMRT) at 5% level. The result of the analysis showed that the ratio of coconut coir charcoal and palm shell has a significant effect on water content, fix carbon content, ash content, and has not significantly affected calorific value.The best treatment briquettes was (50:50) with water content 5.09%, volatile matter content 52.79%, ash content 7.07%, fixed carbon content 35.06% and calorific value of 4882.11 cal/g. Keywords: coconut coir, palm shell, briquettes
Perancangan Topologi Sistem Single Sign On Berbasis CAS dan OpenLDAP Sugiyatno, Sugiyatno; Harun, Noviar
Insect (Informatics and Security): Jurnal Teknik Informatika Vol. 11 No. 1 (2025): Maret 2025
Publisher : Universitas Muhammadiyah Sorong

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33506/insect.v11i1.4277

Abstract

Metode otentikasi yang mewajibkan pengguna login ke setiap aplikasi dan dengan akun yang berbeda sering membuat lupa password. Masalah ini sering disebabkan oleh ketidakmampuan integrasi otentikasi di sebagian besar aplikasi, sehingga pengguna harus memasukkan username dan password berulang kali. Solusi atas masalah ini dalam penelitian ini adalah dengan merancang dan mengimplementasikan sistem Single Sign-On (SSO) berbasis CAS Apereo dan OpenLDAP di Debian 11 dengan virtualisasi. Sistem dikelola menggunakan aplikasi manajemen pengguna yang dikembangkan dengan PHP dan CodeIgniter 4. Pengujian dibagi menjadi dua bagian. Pertama, pengujian fitur pada dashboard administrator menunjukkan semua fungsi berjalan dengan baik. Kedua, pengujian fungsionalitas SSO menggunakan tiga aplikasi berbeda (CodeIgniter 4, Moodle, dan Drupal) membuktikan bahwa pengguna cukup login sekali, dan sesi autentikasi tetap berlaku pada aplikasi berikutnya. Dengan sistem SSO, waktu yang dibutuhkan oleh aplikasi kedua dan ketiga kurang dari 1,5 detik. Sedangkan waktu saat autentikasi manual pada aplikasi kedua dan ketiga kurang lebih 6-12 detik. Dari hasil pengujian diatas penggunaan SSO lebih cepat 62% dibandingkan tanpa SSO. Hasil penelitian adalah bahwa implementasi SSO ini efektif dalam menyederhanakan proses autentikasi lintas aplikasi, meningkatkan efisiensi, serta kemudahan akses bagi pengguna.
Pemanfaatan Tepung Pisang Kepok dan Buah Nangka Kering dalam Pembuatan Snack Bar .,, Desiliani; Harun, Noviar; Fitriani, Shanti
Jurnal Teknologi Pangan Vol 13, No 1: JUNI 2019
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v13i1.1503

Abstract

Penelitian ini bertujuan untuk mendapatkan perlakuan terbaik dari kombinasi tepung pisang kepok danbuah nangka kering dalam snack bar. Penelitian ini menggunakan rancangan acak lengkap (RAL) denganlima perlakuan dan tiga ulangan. Perlakuan yang digunakan adalah TN1 (tepung pisang kepok 80% danbuah nangka kering 20%), TN2 (tepung pisang kepok 70% dan buah nangka kering 30%), TN3 (tepung pisang kepok 60% dan buah nangka kering 40%), TN4 (tepung pisang kepok 50% dan buah nangkakering 50%), dan TN5 (tepung pisang kepok 40% dan buah nangka kering 60%). Hasil penelitianmenunjukkan perlakuan terbaik adalah snack bar tepung pisang kepok 40% dan buah nangka kering 60%yang memiliki kadar air 24,69%, abu 2,36%, lemak 12,54%, protein 5,07%, serat kasar 1,48%, karbohidrat55,34%, warna coklat kekuningan (3,37), beraroma buah nangka (2,17), berasa buah nangka (2,13),tekstur agak padat (2,53), dan kesukaan keseluruhan disukai panelis (3,85). Kata kunci: tepung pisang kepok, buah nangka kering, snack bar. DOI : https://doi.org/10.33005/jtp.v13i1.1503
Edible Coating Pati Jagung dengan Penambahan Ekstrak Jahe Merah untuk Memperpanjang Umur Simpan Tomat (Lycopersicum esculentum) Putri, Desi Septia; Harun, Noviar; Efendi, Raswen; Dewi, Yossie Kharisma
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 16, No 2 (2024): Vol. (16) No. 2, Oktober 2024
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v16i2.31832

Abstract

This research aims to obtain the best addition of red ginger extract in corn starch edible coating to extend the shelf life of tomatoes. This research method used an experimental method, obtaining 15 experimental units by using a fully randomized design (CRD) with five treatments and three replications. The treatments used include P0 (without addition of red ginger extract), P1 (1% addition of red ginger extract), P2 (3% addition of red ginger extract), P3 (5% addition of red ginger extract), and P4 (7% addition of red ginger extract) in edible coating of corn starch with addition red ginger extract to extend shelf life tomatoes and stored for 21 days. The results showed that the addition of red ginger extract affected weight loss, hardness, total dissolved solids, pH, vitamin C and total microbes. Data were analyzed statistically using analysis of variance (ANOVA) and continued with DMRT at 5% level. The best treatment of this research was P4 with a 14.71% weight loss value, 5.58 kgf hardness, 1.413Brix total dissolved solids, 4.92 pH, 27.41 mg/100g vitamin C and 4.46 log CFU/g total microbes.
Karakteristik Selai Lembaran Kolang-Kaling dengan Penambahan Buah Naga Merah Ranita Sari; Vonny Setiaries Johan; Noviar Harun
JURNAL AGROINDUSTRI HALAL Vol. 6 No. 1 (2020): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v6i1.2218

Abstract

The purpose of this research was to obtain the best formulation of slice jam from kolang-kaling and red dragon fruit based on the characteristics. This research used experimental method by using a complete randomized design (RAL) with four treatments and four replications. The treatments were KN1 = kolang-kaling puree 90% and red dragon fruit puree 10%, KN2 = kolang-kaling puree 80% and red dragon fruit 20%, KN3 = kolang-kaling puree 70% and red dragon fruit puree 30%, KN4 = kolang-kaling puree 60% and red dragon fruit puree 40%. Data were statistically analyzed using ANOVA and DNMRT at 5% level. Based on this research the best treatment was slice jam KN3= kolang-kaling puree 70% and red dragon fruit puree 30% which had 19,55% moisture content, 0,55% ash content, 1,52% crude fiber content, 41,45% level of reducty sugar. Result of the sensory test were descriptive red colorur, kolang-kaling and red dragon fruit taste, red dragon fruit flavor, and rather chewy in texture. Result of the hedonic test on color, taste, flavor, texture and overall assessment were liked by panelists.
Co-Authors ', Rahmayuni ', Wandestri .,, Desiliani Akbar, Muhammad Rizali Akhyar Ali Aldi Aldi Ariyanda Putra Azhari, Rizki Christian Sinaga Denty Andriani Dewi Fortuna Ayu Dewi, Seprina Putri Dewi, Yossie Kharisma Dian Eva Elpida Fitri Fadillah Zahra Faizah Hamzah Fajar Restuhadi FITRIANA, ARJELINA Geri, Jefrianta Demu Hamdani, Reza Rizky Hamzah, Farida Hanum Haryadi ' Heraldy Armanda Hutahaean Khairunnisa Khairunnisa Lasma Simanjuntak Lasron Pahala Tua Nainggolan Lisma Pratiwi Martia Ramadani Siregar Meiyanni Adawiyah Mohamad Zhaki Molerman ' Muharram, Rezqy Mutiara Izzah Netti Herawati PARLUHUTAN PARLUHUTAN PARLUHUTAN, PARLUHUTAN Putri, Desi Septia Putri, Mutiara Riyanto Rahmayuni ' Rahmayuni Rahmayuni Rahmayuni Rahmayuni, Rahmayuni Ranita Sari Raswen Efendi Resty Rahayu Ridho Ridho Rinaldi Satria Rizkika Rizkika Rossi, Evy Rudianto ' Saddam Husein Hasibuan Sarah Siska Hasibuan Sari, Ranita Selvi Marcellia Shanti Fitriani Siregar, Linda Nopita Sari Sise Heralita Sri Wahyuni Sugiyatno Sugiyatno Surianto ' Turelanda, Syahli Putra Victor David Vonny Setiaries Johan Weni Mulyani Asfi Wulan Kumala Dewi Yelmira Zalfiatri Yosua Sihotang Yucha Eklesia Sitepu Yusmarini Yusmarini Zulfajri, Zulfajri Zulhamdi Sumitro