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All Journal Jurnal Teknologi Industri Pertanian Proceedings of Annual International Conference Syiah Kuala University - Life Sciences & Engineering Chapter Agrointek Jurnal Ilmu-Ilmu Pertanian Indonesia Kultivasi Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat JURNAL PANGAN Jurnal Pemerintahan dan Kebijakan (JPK) Sagu Agroindustrial Journal Teknologi dan Industri Pertanian Indonesia Jurnal Ilmiah Mahasiswa Pertanian
Muhammad Ikhsan Sulaiman
Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Syiah Kuala
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Social Sciences Other

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PENGARUH PROPORSI LIMBAH DAUN DAN JENIS MOL TERHADAP MUTU BOKASI Irfan Irfan; Dewi Yunita; Ismail Sulaiman; Muhammad Ikhsan Sulaiman; Fathur Rizky Maulana
Jurnal Ilmu-Ilmu Pertanian Indonesia Vol 24 No 1 (2022)
Publisher : BPFP Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jipi.24.1.32-38

Abstract

[EFFECT OF LEAF WASTE PROPORTION AND TYPES OF LOCAL MIKROORGANISM ON THE QUALITY OF BOKASHI]. The purpose of this study was to get a combination of the treatment of the leaf waste proportion and local microorganism (MOL) type to the quality of bokashi. The use of specific MOL as a bioactivator is expected to produce a good bokashi. The production of bokashi was conducted at the Garbage Collection Center of Syiah Kuala University, Banda Aceh, Indonesia. The experimental design was a completely randomized design (CRD) with 2 factors including the proportion of leaves (D) and the type of MOL (M). The first factor consisted of two levels (50% and 70% leaf) and the second factor consisted of 4 levels (rice MOL, soil MOL, bokashi MOL, and leaf waste MOL). The quality of bokashi was measured based on the total cell counts of microbes, pH, C/N ratio, descriptive test (texture, aroma, and colour), and plant growth tests on corn. The results showed that all bokashi have complied with SNI 19-7030- 2004. The best bokasi was obtained from the combination between 50% leaf waste proportion and MOL type of rice. This bokashi had a total microbes of 4.1 x 108 CFU/g, pH value of 7.4, C/N ratio of 10.2, with organoleptic characteristics of loose texture and slightly moisture, slightly soil-scented, blackish color and the hight of test plant of 61 cm. The main advantage of this bokashi compared to others was in the highest number of microbes total and the best texture.
Karakteristik dan Uji Sensori Edible Cup dari Rumput Laut Eucheuma Cottonii Indarti, Eti; Nafis, Azizul; Sulaiman, Muhammad Ikhsan
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 15, No 2 (2023): Vol. (15) No. 2, Oktober 2023
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v15i2.25242

Abstract

The enormous use of plastic has a negative impact on environmental sustainability because the current plastic circulating is synthetic plastic that cannot be decomposed quickly in nature. To overcome this problem, the implementation of edible materials becomes necessary to reduce the use of less degradable plastic. Edible packaging on food ingredients is divided into several forms such as edible film, edible coating, encapsulation, and edible cups. Edible cup is one of the innovations in a cup-shaped wrap that can be safely and directly consumed. Edible cups can be produced from agricultural products that contain hydrocolloids such as seaweed. This study aims to produce edible cups from Euchuma cottonii seaweed and determine its characteristics. In this study, edible cups were made with the type of seaweed, namely Eucheuma cottonii with concentrations of 10%, 15%, and 20%. The resulting edible cup will then be subjected to a character, hedonic test and a description test. FTIR analysis show the character spectra of seaweed spectrum. The hardness of edible cup showed at concentration of 20% resulted the higher value (1.5 Kg/cm2), meanwhile the morphology of edible cup at 10% concentration showed the smooth surface. The hedonic test (color, aroma, and taste) on the edible cup showed that the concentration of 10% treatment exhibited the best edible cup with the most preferred hedonic score.
Co-Authors ', LIYUZA ' ', MURNA MUZAIFA . Ichwana A.A. Ketut Agung Cahyawan W Ade T Afifuddin, Muhammad Agus Arip Munawar Ahmad Zaelani Andri Pohan Anwar, Sri Haryani Arsa Yudi Hanafi Arsyad Alhadi Aulia Wati Christian Moellers Cut Vira Rafiyanti Darusman Darusman Dewi Yunita Dewi Yunita Dewitayani Dewitayani Dian Hasni, Dian Erika L Erika Rozana Erika Rozana Eti Indarti Fahrizal Fahrizal Fathur Rizky Maulana Fredinan Yulianda Heru Prono Widayat Irawan, Risnadi Irfan Irfan Irfan Irfan Irfan Irfan Irman Syahroni Ismail Sulaiman L, Erika LIYUZA ' ' Lukman Hakim Martunis - Martunis Martunis Melly Novita Monita Olivia Muhammad Afifuddin Muhammad Arief Fadhillah Murna Muzaifa MURNA MUZAIFA ' Nafis, Azizul Noer Octaviana Maliza Novia Mehra Erfiza Pardede Pardede Pardede, Pardede Rini Safitri RITA ANDINI Rita Andini Rita Andini Rita Andini Rita Andini Sari Hanum Saufa Yura Suhendrayatna Suhendrayatna susi lestari Syarifah Rohaya T, Ade Weza Hafidhitama Yanti Meldasari Lubis Yulia Dewi Fazlina Yusriana Yusriana Zata Yumni