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All Journal Cannarium (Jurnal Ilmu-ilmu Pertanian) Jurnal Penelitian Pendidikan IPA (JPPIPA) JMM (Jurnal Masyarakat Mandiri) Community Empowerment Yumary: Jurnal Pengabdian kepada Masyarakat Agrivet: Jurnal Ilmu-ilmu Pertanian dan Peternakan Jurnal Agrisa Wana Lstari

Titik Sri Harini

Agroteknologi Pertanian, Universitas Nusa Cendana

Author-ID : 3267347

Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Materials Science & Nanotechnology Physics Public Health Social Sciences Other

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Inhibitory response of Pectobacterium carotovorum subsp. carotovorum(Jones) Dye Applied with Betel Leaf and Areca Nut Extract as a Potential Organic Bactericide Emerensiana - Uge; Titik Sri Harini; Sri Widinugraheni; Jilinda B.D Henuk
Cannarium Vol 18, No 1 (2020)
Publisher : Universitas Khairun

Soft root caused by the bacterium Pectobacterium carotovorum subsp carotovorum (Jones) Dye (P.c.c), is a disease that is very detrimental to horticultural plants, especially carrot. The disease control is commonly done by chemical techniques, but because of the negative impact, it is important to choose an environmentally friendly techniques, such as plant extracts. The aim of this research is to know response of P.c.c bacteria growth when it is applied with betel leaves extracts (BTL) and Areca nut extracts (ANE) in different concentrations.This research is begun with pathogenecity test, Gram coloring test, and Growing on selective media. While the inhibation testing was carried out in In Vitro. Experiment were carried out with agarose-wells method, where bacterial inoculum was grown with agarose medium, then plant extract added in to medium through the well. The observation done by measured inhibitory zone diameter (mm) around agarose-wells. The data presented the size of the inhibitory zone diameter (mm) formed on P.c.c culture media, then was analyzed using ANOVA followed by Duncan’s test.Pathogenecity test, Gram-coloring test, and growing selective media test showed that there was symptoms on 4 days after infection, red and rod-shaped bacteria, while in CVD medium, the bacteria grow uniformly at 37 0 C, although they do not form a basin in the medium. And In vitro test showed that the treatment of BTL, and ANE at 10%, 5%, and 10% concentration respectively, had good ability to inhibit bacteria in NA medium, with the average inhibition zone diameters of 32.33 mm, 28.67 mm, and 33 .67 mm.

Pemberdayaan Masyarakat Melalui Badan Usaha Milik Desa sebagai Sentra Produk Pangan Berbasis Jagung dan Mete Zainal Abidin; Titik Sri Harini; Hironnymus Jati; Lewi Jutomo; Gabriella Dhyang Dyah Puspitaningtyas; Sarniyati Wini Wanno; Matris Awardi Tamelab; Jefrianus Toy Sanan; Meki Jefry Beti
Yumary: Jurnal Pengabdian kepada Masyarakat Vol. 2 No. 4 (2022): Juni
Publisher : Penerbit Goodwood

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35912/yumary.v2i4.952

Purpose: To increase the knowledge and skills of partners in corn and cashew-based food processing and knowledge of distribution permits, improve the quality and selling value of products using Appropriate Technology, organize the organization and management of food processing, and assess the role of Village-Owned Enterprise (VOE) in community empowerment. Method: Solving partner problems are replacing manual equipment with appropriate technology, counseling, training, assistance in processing corn and cashews, improving organization and management, and assisting in managing distribution permits. The target of the activity is the partner farmer group of the food processing business unit of the Sillu Raya VOE. Results: Achieved were an increase in knowledge about the importance and management of distribution permits, more effective and efficient processed food production processes, mastery of appropriate technology, halal-certified and labeled products, improved structure and management of food processing business units, Sillu Raya VOE have not play an effective role in empowering the community's economy. The knowledge and skills of partners increase, partners master appropriate technology and the selling value of marning corn and various processed cashew nuts increases. Assistance will be by seeking food safety education with resource persons from the Food and Drug Monitoring Agency of East Nusa Tenggara as a condition of obtaining a distribution permit for market expansion. Contribution: To increasing the knowledge and skills of the community so that they are independent in food processing in order to increase the added value of the products produced.

Training and mentoring for corn-based food processing in Sillu Village, Kupang Zainal Abidin; Titik Sri Harini; Hironnymus Jati; Lewi Jutomo
Community Empowerment Vol 7 No 4 (2022)
Publisher : Universitas Muhammadiyah Magelang

Sillu Village farmers' corn commodity has a very low economic added value, so their income is low. This is due to a lack of quantity and quality processed products, which are not supported by TTG, unappealing product packaging and labeling, a lack of P-IRT, and poor organization and management. The solution includes the setup of marning production using TTG with SOPs covering input, process, and output; packaging and marketing; packaging and labeling design; organization and management setup; and the search for new markets, as well as the management of P-IRT and halal certificates. Lectures, the practice of making corn-based processed food variants, procurement of production equipment, improvement of organizational structure and business management, distribution permit management (P-IRT, halal certificate), laboratory testing, and digital marketing are among the methods used in the approach. Increased partner awareness of the importance and management of P-IRT, good corn-based processed food production processes, mastery of TTG, halal-certified and labeled marning products, improved organizational and management formations, and availability of financial records and inventory are among the outcomes obtained.

Training and assistance processing of corn and peanut based food products Zainal Abidin; Hironnymus Jati; Titik Sri Harini; Lewi Jutomo
Community Empowerment Vol 8 No 1 (2023)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/ce.7934

The aim of the PPDM is to increase partners' knowledge and skills in processing food made from corn and peanuts as well as knowledge of distribution permits. In addition, it also improves the quality and selling value of processed products with appropriate technology with BUMD Sillau Raya and expands the marketing network. The program carried out with the dissemination of appropriate technology, counseling, training, assistance in processing corn and peanuts, assistance in product testing, and obtaining distribution permits. The results of this program are increasing knowledge about the importance of having a distribution permit, processing food production processes more effectively and efficiently with appropriate technology, and certified and halal-labeled products.

Increasing competitiveness and assistance in culinary business legality for Islamic council members Muhammad A. Mahmuddin; Zainal Abidin; Titik Sri Harini; Hironnymus Jati; Lewi Jutomo; Yuliana Tandi Rubak
Community Empowerment Vol 8 No 8 (2023)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/ce.9128

This community service aims to: 1) increase partners' awareness of the value of business legal ownership through education and outreach; 2) increase partners' understanding of food safety as a prerequisite for obtaining P-IRT; and 3) help partners obtain legality digitally. The service method involves socialization, training, and assistance. The results of this activity are increased knowledge, understanding and awareness of partners to have business legality, increased knowledge and skills of partners in food processing that is hygienic, nutritious and safe for consumption. In addition, partners are also working on PIRT permits and Halal certificates. Thus, the competitiveness of the culinary business will increase through wider and safer marketing for consumers.

KADAR PROTEIN SERAT KASAR LEMAK TEKSTUR MARNING JAGUNG LOKAL DESA SILLU KABUPATEN KUPANG DENGAN INTERAKSI FAKTOR KONSENTRASI Ca (OH)2 DAN LAMA PERENDAMAN BIJI JAGUNG KERING Abidin, Zainal; Harini, Titik Sri
JURNAL AGRISA Vol 12 No 2 (2023): Jurnal Agrisa
Publisher : Program Studi Agroteknologi, Fakultas Pertanian, Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/agrisa.v12i2.13670

The aim of the research was to determine the levels of protein, fiber, fat and corn marning texture given the interaction of lime concentration and soaking time. The problems with processed dried shelled corn products such as marning, emping, corn tortilla chips are that the texture is not crispy, less fluffy, relative nutritional components do not comply with SNI, the taste of the product is less varied and consumers don't like it so marketing is limited. The hard and less fluffy texture of corn kernels is caused by the complex network of starch and starch-protein complexes forming a hard matrix, so the right solution is needed. Several studies were carried out but the results were not optimal because the lime concentration, boiling time and soaking time were not correct, so research was needed to loosen the chemical bonds between starch complex compounds and hard starch-protein complexes by entering high-temperature lime water, which would result in cross-linking with ions. Calcium ions (Ca2+), the network is more open and tense which cannot be reversed during drying and frying so that the complex compound matrix network expands, giving crispiness to the product. This research is a factorial study of 2 factors: lime concentration and soaking time with 6 treatment interactions: A1B1, A1B2, A1B3, A2B1, A2B2, A2B3. The replication was 3 times so there were 18 experimental units. The research results show that lime concentration and boiling time influence the chemical and physical properties and marning of corn. Local corn marning meets the Quality Standards for Marning Corn according to SNI 01-4300-1996 in terms of texture and chemical properties of corn marning. The best treatment A1B3 for protein content is 8.729%; the best treatment A1B1 for fat content is 13,814%; The best treatment A1B3 for fiber content is 12.998%. The best treatment A1B1 for the physical properties of local corn marning with a texture value of 1580,500 mm/g.sec.

POPULASI KEONG MAS (Pomacea canaliculata L.) DALAM UMPAN DAN JEBAKAN PADA TANAMAN PADI SAWAH (Oryza sativa L.) DI DESA GOLO BORE KECAMATAN NDOSO KABUPATEN MANGGARAI BARAT Suriyati, Maria Enjelina; Sri Harini, Titik; Ludji, Rika; Kleden, Yasinta Letek
JURNAL AGRISA Vol 12 No 2 (2023): Jurnal Agrisa
Publisher : Program Studi Agroteknologi, Fakultas Pertanian, Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/agrisa.v12i2.14166

This research was carried out in Golo Bore Village, Ndoso District, West Manggarai Regency and took place from June to July 2023. The aim of this research was to determine the population of golden snails in baits and traps and the types of golden snails found in each treatment. This research method uses an experimental method with direct experiments in the field. This experiment used two treatments and five replications consisting of taro leaf bait (UDT) and water channel traps in the form of trenches (JSA). Observations were made at the age of the plants 21 days after planting. 28 days after planting and 35 days after planting. The research results in the bait treatment using taro leaves averaged 12 individuals and in the water channel trap treatment in the form of ditches 16.4 individuals. From this research, the gold snails found in the taro leaf bait (UDT) and water channel trap (JSA) treatments were the Pomacea canaliculata type with two different shell variations, namely striped and plain patterns.

PENGARUH KONSENTRASI SUKROSA DAN BUBUR BUAH METE TERHADAP KADAR VITAMIN C, TOTAL GULA, TOTAL SERAT PANGAN, DAN AKTIVITAS AIR SELAI METE Abidin, Zainal -; Harini, Titik Sri
JURNAL AGRISA Vol 13 No 1 (2024): Jurnal Agrisa
Publisher : Program Studi Agroteknologi, Fakultas Pertanian, Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/agrisa.v13i1.17526

ABSTRACT This research aims to determine and obtain a combination of treatments of sucrose concentration and cashew fruit pulp on sugar content, vitamin C content, total fiber content and activity of water of cashew jam. The factor in this research is the combination of sucrose + cashew pulp (A) in making cashew jam. This research was designed with 5 (five) treatment combinations of sucrose concentration and cashew pulp, namely: A1 = 45% sucrose + 55% cashew pulp, A2 = 50% sucrose + 50% cashew pulp, A3 = 55 sucrose + 45% pulp cashew pulp, A4 = 60% sucrose + 40% cashew pulp, A5 = 65% sucrose + 35% cashew pulp. The variables observed were vitamin C content, total sugar content, total fiber content and activity of water (Aw). The research data were analyzed using descriptive statistical methods which included mean and standard deviation or standard error/SE. The research results obtained were the highest vitamin C content: 154.142 ± 2.692 mg in treatment A1 (45% sucrose + 55% cashew pulp), the highest sugar content: 76.843 ± 0.103% in treatment A5 (65% sucrose + 35% cashew pulp ), the highest total dietary fiber content: 2.199 ± 0.029% in treatment A1 (45% sucrose + 55% cashew pulp) and the lowest activity of water: 0.745 ± 0.014 in treatment A5 (65% sucrose + 35% cashew pulp). Keywords: cashew; sucrose; jam

Keanekaragaman Arthropoda Hama dan Musuh Alami Pada Pertanaman Kakao di Desa Sita Kecamatan Rana Mese Kabupaten Manggarai Timur Maria Saskia Clarisa Hasiman; Titik Sri Harini; Rika Ludji
Agrivet : Jurnal Ilmu-Ilmu Pertanian dan Peternakan (Journal of Agricultural Sciences and Veteriner) Vol. 12 No. 1 (2024): Juni
Publisher : Fakultas Pertanian Universitas Majalengka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31949/agrivet.v12i1.9083

This research aims to determine the types of Arthropod Pests and Natural Enemies on Cocoa Plantations (Theobroma cacao L.) in Sita Village, Rana Mese District, East Manggarai Regency. This research was conducted from July to August 2023. The method used in this research was direct observation in the field. The data collection techniques include direct collection techniques with the help of insect nets and using hands, pitfall traps and yellow sticky traps. Trapped arthropods will be collected, grouped and put into sample bottles then preserved for identification at the Plant Pest Science Laboratory, Faculty of Agriculture, Nusa Cendana University. The results of the research show that the types of arthropod pests found in cocoa planting areas (Theobroma cacao L.) have their respective roles, namely as pests and natural enemies. Arthropods that act as pests are: Conopomorpha cramerella, Helopeltis sp., Hyposidra talaca, Dasychira sp. and Toxopetra aurantii. Meanwhile, the arthropods that act as natural enemies are: Dolichoderus thoracicus, Pantala flavescens, Atrabrus erythrocephalus, Euborellia annulipes, Odontomacus monticola and Rainieria antennaepes. The most common population of pest arthropods found at the research location was Toxoptera aurantii with a total of 250 individuals. Meanwhile, the smallest number was Hyposidra talaca with a total of 27 individuals. Meanwhile, the most common population of natural enemy arthropods found at the research location was Dolichoderus thoracicus with a total of 284 individuals. Meanwhile, the smallest number was Rainieria antennaepes with a total of 29 individuals. The diversity index value of arthropod pests and natural fungi on cocoa plantations in Sita Village, Rana Mese District, East Manggarai Regency is 2.00567 which is included in category 1 < H' < 3, namely the medium category

TRAINING AND ASSISTANCE FOR PROCESSING CORN INTO BISCUIT AS A SNACK WITH MARKETABLE VALUE Zainal Abidin; Hironnymus Jati; Titik Sri Harini; Lewi Jutomo
JMM (Jurnal Masyarakat Mandiri) Vol 7, No 6 (2023): Desember
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v7i6.17618

Abstrak: Mitra tani belum mampu mengolah jagung menjadi biskuit sebagai camilan sehat bernilai jual, karena keterbatasan pengetahuan dan rendahnya penguasan teknologi pembuatan biscuit. Tujuan kegiatan untuk mengenalkan teknologi pengolahan jagung, meningkatkan kapabilitas mitra dalam aspek produksi biskuit jagung, organisasi dan manajemen demi peningkatan pendapatan mitra. Metode yang digunakan: penyuluhan, pelatihan, diskusi dan pendampingan mitra. Evaluasi menggunakan kuesioner tentang Teknik pembuatan biscuit jagung, manajemen, cita rasa biskuit yaitu uji organoleptik dan uji kesukaan konsumen. Hasilnya, pengetahuan peserta terkait pengolahan tepung jagung menjadi biscuit meningkat 98% dan keterampilan teknis meningkat 40%. Hasil pengujian organoleptik sediaan biscuit menunjukkan berwarna kuning kecoklatan dengan aroma khas susu, rasa khas biscuit jagung dan berbentuk padat. Uji kesukaan biskuit menunjukkan rasa sangat suka (24%), suka (65%) dan kurang suka (3%). Uji kerenyahan menunjukkan rasa renyah (86%), suka warna dan aroma (94%). Uji kekerasan menunjukkan lembut dikonsumsi (100%). Hasil kegiatan memberikan wawasan dan pengetahuan baru bagi mitra tentang cara pembuatan biskuit jagung sebagai makanan sehat yang bernilai jual.Abstract: Farmers partners have not been able to process corn into biscuits as a healthy snack with marketable value, due to limited knowledge and low mastery of biscuit-making technology. The aim of the activity is to introduce corn processing technology, increase partner capabilities in aspects of corn biscuit production, organization and management in order to increase partner income. Methods used: counseling, training, discussions and partner assistance. Evaluation using a questionnaire regarding techniques for making corn biscuits, management, biscuit taste, namely organoleptic tests and consumer preference tests. As a result, participants' knowledge regarding processing corn flour into biscuits increased by 98% and technical skills increased by 40%. The organoleptic test results of the biscuit preparation showed that it was brownish yellow in color with a typical milk aroma, a typical taste of corn biscuits and a solid shape. The biscuit preference test showed that they liked it very much (24%), liked it (65%) and disliked it (3%). Crisp test showed crunchy taste (86%), liked color and aroma (94%). The hardness test shows that it is soft to consume (100%). The results of the activity provide new insight and knowledge for partners about how to make corn biscuits as a healthy food with marketable value.

Co-Authors Agustina Etin Nahas Emerensiana - Uge Fransiska Manek Gabriella Dhyang Dyah Puspitaningtyas Hironnymus Jati Hironnymus Jati Hironnymus Jati Jefrianus Toy Sanan Jilinda B.D Henuk Lewi Jutomo Lewi Jutomo Ludji, , Rika Ludji, Rika Maria Saskia Clarisa Hasiman Matris Awardi Tamelab Meki Jefry Beti Muhammad A. Mahmuddin Nanotek, Petronella S. Nurung, Gaudensius Vidianto Petronella S. Nenotek Petronella S. Nenotek Rika Ludji Rika Ludji Sarniyati Wini Wanno Seviana Jebe Sri Widinugraheni Suriyati, Maria Enjelina Veronika Munde Yasinta L. Kleden Yosep Seran Mau Yuliana Tandi Rubak Zainal - Abidin, Zainal - Zainal Abidin Zainal Abidin Zainal Abidin Zainal Abidin Zainal Abidin

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