Article Per Year (5 Year)
p-Index From 2021 - 2026
3.27
P-Index
This Author published in this journals
All Journal Jurnal Agrista Proceedings of Annual International Conference Syiah Kuala University - Life Sciences & Engineering Chapter Jurnal Manajemen Sumberdaya Lahan Agrointek Jurnal Tanaman Industri dan Penyegar Gontor AGROTECH Science Journal Jurnal Ilmu Kebencanaan : Program Pascasarjana Unsyiah Forum Geografi Jurnal Hasil Penelitian Industri Jurnal Teknologi Pertanian Andalas Community Development Journal: Jurnal Pengabdian Masyarakat Ekonomi Dan Pembangunan Repong Damar: Jurnal Pengabdian Kehutanan dan Lingkungan JURNAL PENGABDIAN AGRO AND MARINE INDUSTRY Aceh International Journal of Science and Technology Teknologi dan Industri Pertanian Indonesia Mitra Abdimas: Jurnal Pengabdian kepada Masyarakat Jurnal Ilmiah Mahasiswa Pertanian JIPI (Jurnal IPA dan Pembelajaran IPA) Jurnal Agrisep ABDIKU : Jurnal Pengabdian Masyarakat Universitas Mulawarman
Yusya Abubakar
Program Studi Teknologi Hasil Pertaian, Fakultas Pertanian, Universitas Syiah Kuala
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Materials Science & Nanotechnology Physics Public Health Social Sciences Other

Published : 33 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 33 Documents
Search

 1   2   3   4 
Analisis Kualitas Buah Merah Kopi Arabika Gayo dan Korelasinya dengan Kualitas Biji pada Ketinggian Berbeda Yusya' Abubakar; Dian Hasni; Siti Agustina Wati
Jurnal Tanaman Industri dan Penyegar Vol 9, No 1 (2022): Jurnal Tanaman Industri dan Penyegar
Publisher : Pusat Penelitian dan Pengembangan Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jtidp.v9n1.2022.p1-14

Abstract

Dataran Tinggi Gayo (DTG) merupakan produsen kopi Arabika terluas dan hasil panen terbesar di Indonesia. Kualitas biji dan citarasa kopi dipengaruhi oleh beberapa faktor, salah satunya adalah kondisi kematangan buah. Campuran buah merah, hijau dan rusak sering ditemukan di lapangan yang mempengaruhi mutu kopi. Penelitian bertujuan untuk mengetahui kualitas buah dan menghitung korelasinya dengan kualitas kopi beras dan seduhannya. Penelitian dilaksanakan di Kabupaten Aceh Tengah, bulan April-Juni 2021. Penelitian dilakukan melalui wawancara kepada petani dan pengepul, serta mengamati kualitas buah merah, mutu fisik dan mutu seduhan (SCAA) kopi yang ditanam pada tiga ketinggian tempat yang berbeda (E1 = 1000-1200 mdpl, E2 = 1201-1400 mdpl dan E3 = 1401-1600 mdpl), berdasarkan Rancangan Acak Kelompok (RAK) nonfaktorial. Hasil penelitian menunjukkan bahwa ketinggian tempat tumbuh berpengaruh terhadap kualitas buah yang dipanen. Semakin tinggi tempat tumbuh maka semakin baik kualitas kopi, yang ditandai dengan menurunnya persentase buah rusak, yaitu 31,48%, 18,75%, dan 10,83% pada ketinggian E1, E2, dan E3. Ketinggian tempat juga berpengaruh terhadap kualitas kopi beras, yaitu cenderung mempunyai ukuran yang lebih besar dan nilai cacat lebih rendah. Hasil cupping test menunjukkan kualitas kopi termasuk specialty dengan skor rata-rata 82,67 + 0,98. Kopi dari lokasi yang lebih tinggi mempunyai skor atribut fragrance, flavor, dan acidity yang lebih tinggi.  Analisis korelasi menunjukkan adanya korelasi positif kuat antara persentase buah kopi rusak dengan nilai defect kopi beras, korelasi positif moderat antara persentase buah mengapung dengan nilai defect kopi beras dan korelasi positif lemah antara persentase buah hijau dengan skor total cup test.
Characteristics of Dry Starters of Indigenous Cocoa Aceh Bacteria Isolate Yusya Abubakar; Murna Muzaifa; Heru Prono Widayat; Martunis Martunis; Agustia Maulina
Gontor AGROTECH Science Journal Vol 5, No 2 (2019): December 2019
Publisher : University of Darussalam Gontor, Ponorogo, East Java Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/agrotech.v5i2.3278

Abstract

This research aims to study dry starter manufacture of isolates Lactic acid bacteria (LAB), Acetic acid bacteria (BAA) and mixture of LAB and AAB isolates for Aceh cocoa fermentation. This research is an exploratory laboratory with 3 stages: the rejuvenation of bacteria, bacterial isolates characterization and manufacture of dry starter. The analysis carried out by analysis of moisture content, cell viability and descriptive organoleptics (flavor, color and texture).The results reveal that the five of isolates BAL and BAAL. sake, L. carnis, L. coryniformis, Gluconobacter sp dan Acetobacter sp) can be rejuvenated well. L. coryniformis and Gluconobacter sp is selected bacteria (potential) that has the ability to degrade protein and pectin. The resulting dried starter had an average water content 9.77% and cell viability 1,3 x 105CFU/g. Organoleptic characteristics of dried starter as a whole has a sour flavor, bright color and smooth texture. The best treatment was obtained by the treatment using selected LAB isolate (L. coryniformis) with the highest cell viability was 1,9 x 107 CFU/g.
PENINGKATAN PRODUKSI BAHAN PANGAN SINGKONG DENGAN MEMANFAATKAN LAHAN GAMBUT DI GAMPONG KUALA BARO, KECAMATAN KUALA PESISIR KABUPATEN NAGAN RAYA Yusya Abubakar; Ashabul Anhar; Ahmad Humam Hamid; Aswin Nasution; Rusdi Faizin; Yuliatul Muslimah; Akhmad Baihaqi; Zulkarnain Zulkarnain; T Saiful Bahri; Bagio Bagio; Iwandikasyah Putra
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 2 No. 3 (2021): Volume 2 Nomor 3 Tahun 2021
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v2i3.2620

Abstract

Singkong (Ubi Kayu) merupakan salah satu makanan produk yang ada di Indonesia penghasil energi setelah padi. Tanaman singkong penting sebagai sumber bahan pangan karbohidrat dan bahan baku industri makanan, kimia dan ternak banyaknya olahan makanan dan manfaat dari singkong sehingga menjadikan singkong menjadi makanan yang sangat disukai dikalangan masyarakat. Tanaman singkong tidak hanya dapat tumbuh di lahan mineral, naumun dpat tumguh juga di lahan gambut. Namun demikian lahan gambut yang dimanfaatkan sebagai lahan budidaya, harus dikelola dengan cara tertentu secara tepat dan benar, guna memanfaatkan lahan gambut untuk bercocok tanam singkong, serta mengedukasi petani bahwa singkong memiliki nilai ekonomis yang tinggi, sehingga dapat menambah pendapatan petani. Metode yang digunakan adalah diskusi (penyuluhan) dengan perangkat gampung serta beberapa petani, kunjungan ke lapangan serta tanya jawab (konsultasi). Hasil penelitian, usaha untuk meningkatkan produksi singkong pada lahan gambut perlu adannya penerapan teknik budidaya yang baik seperti analisis tanah, pengaturan air, pengolahan lahan, pemupukan, pengendalian hama dan penyakit serta penanganan pasca panen yang baik, Sehingga akan didapat hasil yang optimal.
ISOLASI DAN IDENTIFIKASI BAKTERI ASAM ASETAT DARI FERMENTASI KAKAO ACEH Yusya Abubakar; Heru P Widayat; Murna Muzaifa; Fitrah Atul Mega
Jurnal Teknologi Pertanian Andalas Vol 24, No 1 (2020)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jtpa.24.1.23-28.2020

Abstract

Kakao (Theobroma cacao L.) merupakan tanaman tropis yang berasal dari hutan tropis di Amerika Selatan yang juga menjadi komoditas andalan Aceh. Pengolahan kakao menjadi cokelat mebutuhkan proses fermentasi untuk meningkatkan cita rasa yang dihasilkan nantinya. Proses fermentasi tersebut melibatkan mikroorganisme, salah satunya adalah bakteri asam asetat. Oleh karena itu, perlu dilakukan penelitian untuk mengetahui genus bakteri asam asetat yang berperan pada proses fermentasi kakao Aceh. Penelitian ini bersifat eksploratif yang dilakukan dalam 3 tahap, yaitu: fermentasi kakao, sampling serta isolasi dan identifikasi isolat bakteri secara konvensional berdasarkan sifat morfologi, sifat fisiologis dan biokimia. Pengambilan sampel untuk isolasi bakteri dilakukan pada fermentasi hari ke 2, 3 dan 4 pada 5 titik berbeda. Data hasil penelitian ditampilkan dalam bentuk gambar dan tabel serta dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa berdasarkan morfologi koloni dihasilkan 3 isolat dugaan bakteri asam asetat yaitu F1, F2 dan F3. Adapun berdasarkan hasil uji fisiologis dan biokimia, ketiga isolat teridentifikasi sebagai genus Acetobacter sp. dan Gluconobacter sp.
Prospek Budidaya Ikan Paitan (Mystacoleucus marginatus) pada Rawa Gambut di Gampong Jeumpheuk Kecamatan Sampoiniet Kabupaten Aceh Jaya Akhmad Baihaqi; Yusya Abubakar; Heru Prono Widayat; Bagio Bagio; Ahmad Humam Hamid
Jurnal Pengabdian Agro and Marine Industry Vol 2, No 1 (2022): Jurnal Pengabdian Agro And Marine Industry
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (616.049 KB)

Abstract

Paitan fish (Mystacoleucus marginatus) cultivation is an effort to utilize peat swamps that have economic prospects and support ecosystem conservation. Paitan fish thrive in fresh to brackish water. This fish is in demand by the coastal communities of Aceh Jaya to Singkil. The activity method uses discussion and counseling for farmers and fishermen in Jeumpheuk Village. The target of the activity is the performance of economic analysis of Paitan fish farming in peat waters so that it can be applied to increase family income. The results of the simulation activity obtained that the production cost of the cage system Paitan fish farming was IDR 4,164,600,-. The yield is estimated at 123 kg/harvest season with a selling price of IDR 72,000 and an income of IDR 8,832,000. The revenue is IDR 4,667,400/harvest season, the R/C ratio is 1.12, BEP production is 57.84 kg, and the BEP price is IDR 33,951/kg.
Evaluation of Farmers Management Practices of Arabica Coffee Plantation Across Altitude for Climate Change Adaptation Strategies in Aceh, Indonesia Ashabul Anhar; Heru P. Widayat; Ali Muhammad Muslih; Subhan Subhan; Romano Romano; Akhmad Baihaqi; Teuku Saiful Bahri; Zulkarnain Zulkarnain; Bagio Bagio; Yusmaizal Yusmaizal; Yusya Abubakar
Aceh International Journal of Science and Technology Vol 9, No 2 (2020): August 2020
Publisher : Graduate Program of Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1080.998 KB) | DOI: 10.13170/aijst.9.2.17375

Abstract

The productivity of Arabica coffee in low-altitude areas in Aceh have been declined, caused by an increase in temperatures, and by pests and diseases attack. This study aims to develop adaptation strategies to climate change in Aceh trough understanding how coffee productivity correlates with the management practices across the altitude. To find out a correlation between farming practices variables and coffee productivity, Spearman's rank test was used. To assess whether farming practice explanatory variables affected by the altitudes, a non-parametric with the Kruskal-Wallis Test, with Tukey’s post-hoc test (P0.05) with Chi-square distance were used. The results showed that coffee productivity was positively and significantly correlated to pruning, weeding, application of fertilizer, and application of pest and disease control, but was not to coffee plant density, sustainability certification, land conservation, and age of the coffee plant. Adaptation strategies for farmers in higher altitudes are to maintain the coffee plant density as well as shade density at an optimum level, followed by increasing management practices such as pruning, weeding, application of fertilizer, and pest and diseases control; in lower altitudes, those are to increase shade density both with Leucaena and multipurpose plants such as avocado and citrus, as well as increasing management practices such as land conservation, pruning, weeding, application of fertilizer and pest and diseases control. In middle altitudes, those are to maintain and improve management practices applied
Analisis Kualitas Minyak Nilam dan Faktor yang Mempengaruhi Keputusan Petani Dalam Memilih Ketel Penyulingnya Tomi Mukhtar; Heru Prono Widayat; Yusya Abubakar
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 12, No 2 (2020): Volume 12, No. 2, Oktober 2020
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (895.796 KB) | DOI: 10.17969/jtipi.v12i2.17187

Abstract

Aceh Province (as one of the major producer in Indonesia) produces about 423 tons of patchouli oil yearly, harvested from about 2.041ha patchouli farm. One of problems faced by patchouli farmer is related to post-harvest handling process, especially during distillation. Many farmers still use simple distillation equipment made from used drums, so that the quality of the oil is relatively low. In the meantime, equipment made from better materials (such as stainless steel) is already available commercially, but farmer has not yet willing to adopt the technology. The aims of this study are to determine the percentage of farmers who still use the distillation unit made from used drum, analyze the yield and quality of patchouli oil at the farm level, and analyze the factors that influence the farmer decision in choosing the type of distillation unit. Respondents in this study came from three sub-districts of patchouli producers in South Aceh District. Data was collected by means of interviews, distribution of questionnaires, and observation. Patchouli oil samples were taken from farmers' patchouli distillation unit to be analyzed. The results showed that the majority of farmers still used distillation unit made from used drums (79%), while those who use stainless steel distillation unit is very small (21%). The laboratory analysis (by GC-MS) showed that the quality of patchouli oil from stainless steel distillation unit is better than patchouli oil from used-drum distillation unit. The factors that influence farmer’s decision in choosing type of distillation units are the initial investment costs and operational costs of distillation unit. Many farmers find it difficult to get enough initial capital to buy the stainless steel unit, therefore the majority of farmers choose to use used-drum distillation unit (which is cheaper) instead of stainless steel unit.
Karakteristik Fisikokimia Fruit Leather Jambu Biji (Psidium guajava L.) dengan Variasi Konsentrasi Gum Aran dan Sukrosa Zaidiyah Zaidiyah; Cantika Putri Malini; Yusya Abubakar
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 13, No 2 (2021): Vol. (13) No. 2, Oktober 2021
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (300.321 KB) | DOI: 10.17969/jtipi.v13i2.21621

Abstract

Guava is perishable fruit and has  relatively short shelf life, so that many of these fruits are damaged and eventually discarded. Guava can be processed into fruit leather, a thin and elastic sheet properties, which is an alternative processing method to extend shelf life of guava. Nevertheless, the pectin content in guava was apparently not enough to desired plasticity properties in fruit leather, therefore it is necessary to add arabic gum to improve the texture and sucrose to improve the taste. This study aims to determine the effect of the addition of sucrose and gum arabic on the physicochemical characteristics and consumer acceptance of fruit leather. This study was conducted using a factorial Completely Randomized Design with two factors, concentration of gum arabic stabilizer with 3 levels (0,3%, 0,6% and 0,9%) and the concentration of sucrose with 3 levels (5%, 10% and 15%). The average value of each parameter were pH 4.93; total dissolved solids 68.27; ascorbic acid 97.04 mg/100 gr; water content 10.38%; total acid 0.39%; ash content 1.19%; antioxidant activity 49.67%, and organoleptic value of colour, aroma, taste and texture were 2.78 (neutral), 2.64 (neutral), 2.44 (dislike) and 2.75 (neutral). Based on the ranking test, the best guava fruit leather with the addition of 0.9% gum arabic and 15% of sucrose.
Simulation of Starch Degradation in Tobacco Leaf during Curing Yusya Abubakar
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 5, No 3 (2013): Vol.(5) No.3, October 2013
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (159.622 KB) | DOI: 10.17969/jtipi.v5i3.1980

Abstract

Simulasi penguraian pati di dalam daun tembakau dilakukan dengan mengembangkan model matematika penguraian pati (di dalam daun) sebagai fungsi dari kondisi pengeringan seperti temperatur, kadar air, waktu, dan konsentrasi awal pati. Model penguraian pati ini didasarkan pada persamaan laju orde pertama, dikombinasikan dengan persamaan sekunder. Nilai konstanta yang diperlukan dalam persamaan sekunder ditentukan melalui iterasi dan perbandingan akar dari jumlah galat kuadrat. Model tersebut dipadankan pada data dari experiment untuk menentukan nilai konstanta pada persamaan utama, dengan meminimalkan akar dari jumlah galat kuadrat. Suatu program komputer telah ditulis dan digunakan untuk mensimulasi perubahan kadar pati di dalam daun. Hasilnya menunjukkan bahwa model tersebut dapat memprediksi penguraian pati dengan baik (RMSE = 3.28).  Namun demikian, pada beberapa kasus, model penguraian pati tersebut cenderung memprediksi konsentrasi pati yang lebih tinggi dari nilai yang diperoleh dari percobaan.
Profil Pertumbuhan Mikroorganisme pada Fermentasi Biji Kakao Aceh Murna Muzaifa; Yusya Abubakar; Faitzal Haris
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 9, No 2 (2017): Vol.(9) No.2, October 2017
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (818.236 KB) | DOI: 10.17969/jtipi.v9i2.5975

Abstract

Fermentation process is the most crucial step in the formation of the flavor and aroma of the cocoa bean. Cocoa bean fermentation triggers an array of chemical changes within the bean.These chemical changes are vital to the development of the complex and much-loved flavour known as “chocolate”. Fermentation involves a number of specific microorganisms that play a role during fermentation. The aim of this research was to analized microorganism growth profil of Aceh cacao during fermentation. Fermentation was conducted on 6 days with  different aerations (agitation every 24 and 48 hours). The result showed that growth profile of microorganism during fermentation relatively  had similar trend. Yeast dominated on the early fermentation, lactid bacteria reached the higest population on day 3 and acetic acid bacteria on day 4. Better quality of fermented cacao was resulted on every 48 hours of agitation  that reached 70,19% of full fermentation.
Co-Authors . Satriana A. Humam Hamid Abdul Kudus Abubakar Karim Abubakar Karim Abubakar Karim Adelin Putri Shabila Agustia Maulina Ahmad Humam Hamid Ahmad Zaini Akhmad Baihaqi Ali M. Muslih Ali Muhammad Muslih Amhar Abubakar Anggun Pratiwi Anna Farida Ar Rasyid, Ulfa Hansri Ashabul Anhar Ashabul Anhar Ashabul Anhar Ashabul Anhar Asra, Syafina Astri Winda Siregar Aswin Nasution Azis Azis Bagio Bagio Bagio Bagio Bagio Bagio, Bagio Cantika Putri Malini Dian Hasni, Dian Doli Al Rasyd Pasaribu Emmia Tammbarta Kembaren Eti Indarti Eti Indarti Fachrizal Fahlufi Fahrizal Fahrizal Faidha Rahmi, Faidha Faitzal Haris Faizin, Rusdi Fardinatri, Intan Diani Fazlina, Yulia Dewi Febriani Febriani Fitrah Atul Mega Hanafi, Ilham Hayati, Durrah Heru P Widayat Heru P. Widayat Heru Prono Widayat Heru Prono Widayat Indra Indra Iwandikasyah Putra Jalil, Muhammad Jasman, Gita Phonnasari Jekki Irawan Juanda Juanda Karmel, Moehammad Ediyan Raza Khairunnisa Khairunnisa M Ikhsan Sulaiman M. Dirhamsyah M. Dirhamsyah M. Dirhamsyah Martunis - Martunis Martunis Marwan Marwan Mizar Liyanda Murna Muzaifa Murna Muzaifa Murna Muzaifa Murna Muzaifa Muslih, Ali M. Nasrullah . Nauval Azmi Normalina Arpi Normalina Arpi Novia Mehra Erfiza Nur Al Qadry Pohan, Andi Fauzan Rakhmadsyah Prasetyo, Farhan Akmal Putra, Iwandikasyah Ramadhan, Ariz Umar Rasdiansyah Rasdiansyah Rasdiansyah Rasdiansyah Rasdiansyah Rasdiansyah Rinaldy Maulidin* Rita ANDINI Romano Romano Romano Romano Samantha Samantha Satriana Satriana Siti Agustina Wati Subhan Subhan Sumardi Sumardi T. Anwar T. Saiful Bahri TATI NURHAYATI Tomi Mukhtar Wagianto Wagianto Widya Kusuma Yuliani Aisyah Yuliatul Muslimah Yusdiana Yusdiana Yusmaizal Yusmaizal Yuvi Zazunar Yuza Arfiansyah Zaidiyah Zaidiyah Zarwa Ulfa Zulkarnain Zulkarnain Zulkarnain Zulkarnain