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All Journal International Journal of Electrical and Computer Engineering Jurnal Rekayasa Proses Traksi : Majalah Ilmiah Teknik Mesin International Journal of Renewable Energy Development GEMA TEKNOLOGI MODUL METANA Jurnal Ilmu dan Teknologi Hasil Ternak Prosiding Seminar Nasional Sains Dan Teknologi Fakultas Teknik JEJAK Research Journal of Life Science Indonesian Journal of Chemistry Jurnal Aplikasi Teknologi Pangan Jurnal Rekayasa Proses INTEK: Jurnal Penelitian Jurnal Abdi Insani Jurnal Ilmiah Abdi Mas TPB Unram Jurnal Pengabdian Masyarakat Hasanuddin (JPMH) Jurnal Pengabdian Vokasi PENTANA: Jurnal Penelitian Terapan Kimia Jobmark: Journal of Branding and Marketing Communication Jurnal Agripet
Fahmi Arifan
Departemen Teknologi Industri, Sekolah Vokasi, Universitas Diponegoro
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Public Health Social Sciences Other

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Effectiveness of Organic Pesticides made from Cigarette Stub to the Attack Pest Intensity of Terminalia cattapa Yudanto, Yusuf Arya; Primartu, Syaviela Viagul Sams; Fuadiyah, Dinana Anissatul; Arifan, Fahmi
Research Journal of Life Science Vol 8, No 1 (2021)
Publisher : Direktorat Riset dan Pengabdian Masyarakat, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.rjls.2021.008.01.8

Abstract

The high consumption of cigarettes, especially in Indonesia, will produce harmful waste for the environment called cigarette stubs.  The waste of cigarette stubs reacts with any kinds of pathogenic fungus such as Fusarium oxysporum, Colletotrichum gloeosporiodes, Rigidoporus lignosus, and Sclerotium rolfsii. The usage of cigarette stubs as an alternative raw material for making organic pesticides can make cigarette stubs considerable as a recycled product that reduces the environment's waste. The results obtained by plants treated with biopesticides effectively resist pest attacks and support plants to naturally develop antibodies. The score of Intensity Attack (IS) from Terminalia cattapa plant applied by the biopesticides for 10 days observation results in the amount of 3.953%, with a total of 34 normal leaves and a total of 12 broken leaves. The other result of the Terminalia cattapa applied with chemical pesticides gives 12.31% of intensity attack and 12.18% of intensity attack without any treatment. This research concluded that tobacco could inhibit the attack pest of the Terminalia cattapa plant.
Pengaruh Substitusi Gula dengan Puree Kurma (Phoenix Dactylifera L.) terhadap Sifat Kimia, Mikrobiologi dan Hedonik Es Krim Kefir Heni Rizqiati; Fahmi Arifan; Nurwantoro Nurwantoro; Siti Susanti; Rani Widya Pramesthi; Rio Sentosa
Jurnal Agripet Vol 21, No 1 (2021): Volume 21, No. 1, April 2021
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v21i1.18419

Abstract

ABSTRAK. Kefir merupakan susu fermentasi yang belum banyak diminati oleh masyarakat karena rasanya yang asam sehingga perlu dilakukan pengembangan pada produk kefir. Salah satunya dengan penggunaan kefir sebagai bahan baku es krim yang diharapkan dapat meningkatkan minat masyarakat mengkonsumsi kefir. Karena rasanya yang asam, es krim kefir perlu ditambahkan pemanis yang dapat diperoleh dari buah buahan salah satunya adalah buah kurma (Phoenix dactylifera L). Buah kurma adalah buah yang memiliki kandungan gula yang cukup tinggi dan memiliki potensi untuk dimanfaatkan sebagai pemanis alami. Penelitian ini bertujuan untuk mengetahui pengaruh substitusi gula dengan puree buah kurma pada beberapa konsentrasi terhadap kadar gula, total padatan, total asam, total khamir, total BAL, total mikroba dan hedonik dari es krim kefir. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan puree buah kurma sebagai pemanis pada beberapa level yaitu 0%, 25%, 50%, 75% dan 100%. Hasil penelitian menunjukkan bahwa substitusi gula dengan puree buah kurma berpengaruh nyata (p0,05) terhadap kadar gula, total padatan, total asam es krim kefir, tetapi tidak memberikan pengaruh yang nyata (p0,05) terhadap total khamir, total BAL dan total mikroba. Substitusi gula dengan puree buah kurma memberikan pengaruh nyata terhadap tingkat kesukaan rasa, warna, tekstur dan overall kesukaan es krim kefir, namun tidak terdapat pengaruh yang nyata terhadap aroma es krim kefir.(Effect of sugar substitution with dates puree (Phoenix dactylifera L.) on the chemical, microbiological and hedonic properties of kefir ice cream) ABSTRACT. Kefir is a fermented milk that has not been in a great demand by people because of its sour taste, so it is necessary to develop kefir products. The use of kefir as a raw material for ice cream is expected to increase peoples interest to consume kefir. Because of its sour taste, kefir ice cream needs to be added with sweeteners which can be obtained from fruits, one of which is dates (Phoenix dactylifera L). Dates are a fruit that has a high enough sugar content and has the potential to be used as a natural sweetener. The purpose of this study was to determine the effect of sugar substitution with date palm puree with several concentrations on the value of sugar content, total solid, total acid, total yeast, total LAB, total microbes and hedonic from kefir ice cream. This study used a Completely Randomized Design (CRD) with dates puree as a sweetener at the level of 0%, 25%, 50%, 75% and 100%. The results showed that the substitution of sugar with date palm puree had a significant effect (p0,05) on the sugar content, total solid, total acid of kefir ice cream, but did not have a significant effect (p0,05) on the total yeast, total LAB dan total microbes. Substitution of sugar with dates puree had a significant effect on the taste, color, texture and overall preference and there was no significant effect on the aroma of kefir ice cream.
Optimalisasi Wortel Menjadi Selai Wortel Melalui Teknologi Tepat Guna di Desa Sikunang Kabupaten Wonosobo Broto, Wisnu; Arifan, Fahmi; Supriyo, Edy; Kartikasari, Nanik; Prasetyo, Alif Nur Fauzi; Utami, Palupi Diah
Jurnal Pengabdian Vokasi Vol 3, No 3 (2024): Juni 2024
Publisher : Sekolah Vokasi Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jpv.2024.20693

Abstract

Sikunang Village is one of 16 villages in Kejajar District, Wonosobo Regency, Central Java. Sikunang village with an area of 374 km2. Sikunang Village is referred to as an agropolitan village because of its abundant agricultural potential, especially carrots. Carrots that are ready to harvest are directly sold by farmers to middlemen so there has been no diversification of processed products from carrots that have a higher value. So it takes the creativity of citizens in diversifying processed food products from carrots. One of them is processing carrots into carrot jam using appropriate technology. The problem faced is that the jam cooker is still simple manual so that the doneness of the jam is not evenly distributed and some of the burnt is dark in color and the carrot jam filter has a small capacity so that it still cannot be perfectly smooth for the final result. Therefore, the community service program focuses on training innovations in the use of automatic jam cookers and jam filtration tools. In addition, the program was made with the aim that the Information and Counseling Center (PIK) for Adolescents in Sikunang Village and MSMEs in Sikunang Village can be optimal in producing carrot jam. It is expected that diversification of processed carrot jam food products will increase creativity in processing natural resources independently in the village and the economy of surrounding residents.
Optimalisasi Potensi Daun Sepakung melalui Ecoprint berbasis Circular Economy sebagai upaya Pemberdayaan Perempuan Desa Ariany, Zulfaidah; Susanti, Siti; Lestari, Endang Sri; Arifan, Fahmi; Satria, Komang David Adi; Ayuningtyas, Amelia; Kania, Adira; Nandhika, Wanda Mudya; Aisy, Jasmine Rikhdatul
Jurnal Pengabdian Masyarakat Hasanuddin (JPMH) Vol 6 No 2 (2025)
Publisher : Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31947/jpmh.v6i2.46041

Abstract

Kuliah Kerja Nyata Tematik (KKN-T) merupakan kegiatan akademik pada Program Sarjana yang bersifat kurikuler dan interdisipliner dengan tujuan untuk mengidentifikasi dan membantu memecahkan permasalahan masyarakat dengan mengutamakan pemberdayaan masyarakat dan kegiatannya harus gayut dengan kompetensi lulusan Program Studi, dan pelaksanaannya diatur dengan Keputusan Rektor, sesuai dengan Peraturan Rektor Universitas Diponegoro Nomor 7 Tahun 2024 tentang Peraturan Akademik Bidang Pendidikan Program Sarjana Universitas Diponegoro. Program ini dikelola oleh Pusat Pengembangan Kuliah Kerja Nyata (P2KKN) dan berlangsung selama kurang lebih 35 hari di desa-desa yang telah ditentukan pada wilayah kecamatan dan kabupaten tertentu. Pada tahun ini, salah satu lokasi yang terpilih sebagai tempat pelaksanaan KKN tematik adalah Kelurahan Sepakung, tepatnya di Dusun Sepakung Wetan RW 10 dan RW 11. Kelurahan ini dikenal sebagai salah satu Desa Wisata unggulan di Kabupaten Semarang, yang terletak di lereng Gunung Telomoyo dan menyuguhkan potensi alam yang melimpah serta panorama yang menawan. Namun demikian, di balik pertumbuhan pariwisata yang pesat, masih terdapat tantangan lingkungan yang cukup signifikan, terutama di wilayah RW 10 dan RW 11. Permasalahan seperti rendahnya kesadaran masyarakat dalam menjaga kebersihan lingkungan, kebiasaan membuang sampah sembarangan, serta kurangnya pemahaman mengenai mitigasi dan kesiapsiagaan terhadap bencana alam menjadi isu penting yang perlu segera diatasi melalui pendekatan edukatif dan partisipatif. Selain itu, Kelurahan Sepakung juga menyimpan kekayaan hayati yang luar biasa, berupa daun-daunan dan bunga-bungaan yang mengandung pigmen alami. Potensi ini sangat berharga dan memiliki peluang besar untuk dikembangkan menjadi produk ekonomi kreatif berbasis kearifan lokal, seperti teknik ecoprint yaitu metode pewarnaan kain menggunakan bahan alami yang ramah lingkungan. Sebagai respon terhadap potensi dan permasalahan tersebut, para mahasiswa menyelenggarakan program bertajuk "Jejak Daun Sepakung: Mewarnai Kain, Menggerakkan Ekonomi", yang bertujuan untuk memberdayakan masyarakat, khususnya kelompok ibu-ibu PKK melalui pelatihan keterampilan dalam pembuatan kerajinan kain berbasis ecoprint. Dengan memanfaatkan kekayaan alam lokal, program ini tidak hanya mengangkat identitas dan keunikan Desa Sepakung, tetapi juga mendorong prinsip pembangunan berkelanjutan serta penguatan ekonomi lokal. Hasil kerajinan ecoprint ini diharapkan dapat menjadi produk khas Desa Wisata Sepakung, memperluas pasar wisata kreatif, dan menumbuhkan kesadaran kolektif masyarakat terhadap pelestarian lingkungan
Kemampuan Asap Cair pada Pengawetan Ikan Bandeng Disertai Perendaman Prapengasapan dalam Larutan Mikrokapsul Oleoresin Daun Sirih Arifan, Fahmi; Wikanta, Deddy Kurniawan; Susanti, Margaretha Tuti
INTEK: Jurnal Penelitian Vol 4 No 2 (2017): Oktober 2017
Publisher : Politeknik Negeri Ujung Pandang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (225.978 KB) | DOI: 10.31963/intek.v4i2.148

Abstract

On this research have observed liquid smoke’s ability to pursue microbe activity, antimicrobe and antioxidant compounds in betel oleoresin, give preservation effect by pursue microorganism’s growth on Chanos-chanos forsk. Fish Submerge process by liquid smoke with betel oleoresin submerge on pre-smoking, give optimum result value of TVB 8,62 mg N/100gr, reach on submerge by betel oleoresin 6% concentration, during 15 minutes, and submerge with liquid smoke 4% concentration during 10 minutes. Value of total microbe 6,06 x 10 3 CFU. Result above has contribution with censor examination of rather hard texture and much liked flavor.
Co-Authors A Abdullah Abdullah Abdullah Afif Hamdani Ahmad Walihul Mahalli Aisy, Jasmine Rikhdatul Amelia Ayuningtyas, Amelia Ana Silviana Anang M Legowo Anggun Puspitarini Siswanto Anindita Nur Aisiyah Anis Siti Nurjannah Antonius Hintono Aprilia Larasati Dewi Aqila Yulinda Sani Arnis Rochma Harani, Arnis Rochma B Budiyono Broto, R.T.D. Wisnu Budi Cahyo S.P. Deddy Kurniawan W Deddy Kurniawan W Deddy Kurniawan W Kurniawan W, Deddy Kurniawan W Deddy Kurniawan Wikanta Deddy Kurniawan Wikanta Deddy Kurniawan Wikanta Didik Ariwibowo Dina Riyanti Diyono Ikhsan Dwi Handayani Edy Supriyo Edy Supriyo Edy Supriyo Eflita Yohana Ektanisa Salsabila Elvina Kiki Damayanti Endang Sri Lestari Enrico Fendy Sapatra Fitmi , Khaira Frisca Riana A Fuadiyah, Dinana Anissatul Heni Rizqiati Heny Kusumayanti Heny Kusumayanti Hermawan Dwi Ariyanto Hermin Werdiningsih Hikmawan, Ratu Assyifa Khairunnisa Noor Rizky Ifana Ifana Indah Hartati Inggrit Pangestu Isti Pudjihastuti Isti Pujihastuti Kania, Adira Kartikasari, Nanik Laela Maya Ufa Laila Faizah, Laila Latif, Abdul Lulu Nafysatul Alwy Luthfiana Azmi Luthfiyah Nur Sulistiyani M. Dwi Khoirun Adim, M. Dwi Khoirun M. Endy Yulianto Margaretha TS, Margaretha Margaretha Tuti Susanti Mirza Muhammad Faisal Mirza Muhammad Faisal Miskiyah & Wisn Agus Supriatna Somantri Miskiyah & Wisnu Broto Agus Supriatna Somantri Mohamad Endy Y Yulianto Muhammad Kelvin Nandita Muhammad Ulil Absor Muhammad Yusuf Murni - Murni Murni Murni Murni Nabilla Putri Humala Nadya Permata Kamila Nandhika, Wanda Mudya nanik kartikasari Ni Putu Adeyani Ni Putu Adeyani Niswah, Ulfatun Nurwantoro . Nurwantoro Nurwantoro Oktaviani Kusuma Wardani Oktaviani Kusuma Wardani Oktaviani Kusuma Wardani Oktisya Devi Widyaningsih Pinandita Rekyan Gupita Prasetyo, Alif Nur Fauzi Primartu, Syaviela Viagul Sams Purwoko, Agus R.T.D Wisnu Broto R.TD Wisnu Broto Rangkum Sembodo Rani Widya Pramesthi Remita Septriani Rendy Ardianto resza riskiyanto Reyno Pramudyono Widiasmara Rinta Kridalukmana Rio Sentosa Rizka Amalia RTD Wisnu Broto Saefihim Salsabila Salsabila Satria, Komang David Adi Setiawati, F S Nugraheni Silviana Silviana Siswo Sumardiono Siswo Sumardiono Siti Fatimah Siti Fatimah Siti Fatimah Pradigdo Siti Nurlaela Noviana Siti Susanti Siti Susanti Siti Susanti, Siti Suzanna Ratih Sari Triyono Triyono Utami, Palupi Diah Valentinus Priyo Bintoro Valentinus Priyo Bintoro Vinsensius Aldi Vita Paramita Vita Paramitha Wahyuningsih Wahyuningsih Wahyuningsih Wahyuningsih Wilis Ari Setyati Wilis Ari Setyati Winda Agustin Wisnu Broto Wisnu Broto Wisnu Broto Wisnu Broto Wisnu Broto Yudanto, Yusuf Arya Yusuf Arya Yudanto Zainal Abidin Zulfaidah Ariany Zuniati, Neti