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All Journal Jurnal Dinamika Penelitian Industri JMM (Jurnal Masyarakat Mandiri) Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Martabe : Jurnal Pengabdian Kepada Masyarakat Seminar Nasional Lahan Suboptimal MBIA Altifani Journal: International Journal of Community Engagement Journal of Global Sustainable Agriculture Edible : Jedb Aptekmas : Jurnal Pengabdian Kepada Masyarakat SURYA EDUKASI Journal of Global Sustainable Agriculture Altifani Journal: International Journal of Community Engagement
Dasir Dasir
Fakultas Pertanian Universitas Muhammadiyah Palembang
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Counseling in the Processing of Catfish Into Catfish Nuggets Ade Vera Yani; Dasir Dasir; Idealistuti Idealistuti; Suyatno Suyatno; Khusnul Khotimah; Khairunnisa Br Tamba
Altifani Journal: International Journal of Community Engagement Vol 3, No 2 (2023)
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/altifani.v3i2.6405

Abstract

Catfish is a fish that is well known in the community and has high nutritional value. Plaju Darat Village, Plaju District is a city in Palembang where many people raise catfish. Catfish are generally processed into catfish pecel or catfish mangut. The implementation of this service activity aims to increase the potential of catfish and diversify processed catfish. The service method is carried out by counseling and accompanied by the practice of making catfish nuggets. The results obtained from this service increase the knowledge and skills of processing catfish into catfish nuggets. It is hoped that the catfish farming community in Plaju Darat Village, Plaju District, can implement their knowledge and skills to increase the added value of catfish into catfish nuggets and increase family income.
Total Plate Count (TPC) Test of Tofu After Storage With The Addition Of Crown of God Fruit Flour (Phaleria macrocarpa Scheff. Boerl.) Ade Vera Yani; Idealistuti Idealistuti; Dasir Dasir; Januar Triwobowo
Journal of Global Sustainable Agriculture Vol 2, No 2 (2022)
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jgsa.v2i2.4776

Abstract

Tofu is one of the foods in great demand by the public with affordable prices and fulfils the needs of protein in the body. The main obstacle to tofu production is concise shelf life. Tofu has a shelf life of one to two days without preservatives even though it is stored at a low temperature, which is a maximum temperature of 15°C. The way to reduce food ingredients' damage could be using natural origin and synthetic preservatives. The crown of god fruit can be used as a preservative of food from nature because it contains antioxidants and antimicrobials. This study aims to determine the Total Plate Count (TPC) of tofu stored with the fruit flour of the crown of god fruit. The method used is a Non-Factorial Group Randomized Design (RAK) consisting of six levels of treatment and repeated four times. The soaking of tofu in various powders of god's crown fruit as a natural preservative has a very noticeable effect on the Total Plate Count (TPC) after five days of storage. The highest number of microbes in the M0 treatment (without the provision of god's crown fruit flour) with an average value of 2.73x102 CFU/g and the lowest number of microbes in the M4 treatment (0.125g) with an average value of 0.93x102 CFU/g.
Honeybee Cultivation Training Apis Mellifera with Forest Farmers Group (KTH) Wana Lestari, Rejo Sari Village, Megang Sakti District, Musi Rawas Regency Delfy Lensari; Dasir; Lulu Yuningsih; Suyatno; Heripan; Jun Harbi
Altifani Journal: International Journal of Community Engagement Vol. 5 No. 1 (2024): Altifani Journal: International Journal of Community Engagement
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/altifani.v5i1.268

Abstract

Honey bees are social insects that live in colonies. A bee colony consists of around 10,000 to 60,000 bees. The colony consists of a queen (fertile female), hundreds of drones and thousands of worker bees (sterile females). Honey bee cultivation is currently not only oriented towards the economy but also on the aspect of maintaining sustainable forests. The Wana Lestari Forest Farmer Group (KTH) in Rejo Sari Village, Megang Sakti District, Musi Rawas Regency, South Sumatra Province, which is supervised by the Lakitan Bukit Cogong Forest Management Unit (KPH), is developing Apis mellifera bee cultivation. The Community Partnership Program activity partners were carried out at the Lakitan Bukit Cogong KPH Office and at the Wana Lestari Forest Farmer Group (KTH) location in Rejo Sari Village, Megang Sakti District, Musi Rawas Regency, South Sumatra Province on May 27, 2024 - May 31, 2024. The activities carried out were honey bee cultivation training with the initial step of preparing materials for beekeeping and training in the bee breeding process. From the results of this training activity, it can be concluded that the honey bee cultivation training activity at KTH Wana Lestari can be beneficial for KTH members so that it can increase the income of farmer groups.
Implementation of Business Development and Financial Reporting in Small and Medium Micro Enterprises (SMEs) Kelvin's Tempe Chips: Perkembangan Usaha dan Penerapan Laporan Keuangan pada Usaha Menengah Kecil Mikro (UMKM) Keripik Tempe Kelvin Dasir; Nina Sabrina
Altifani Journal: International Journal of Community Engagement Vol. 5 No. 2 (2025): Altifani Journal: International Journal of Community Engagement
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/altifani.v5i2.761

Abstract

The problems faced by UMKM Tempe Kelvin Chips as a partner are production, marketing and financial administration problems. The purpose of this service is to help solve partner problems. Through counseling, training, mentoring and providing assistance for production facilities and infrastructure provided to partners. By recording business activities and making financial reports using Si Apik, the development of the Kelvin Tempe Chips business can be seen. The results of the service obtained by partners have improved the production of “tempeh” chips, have carried out online marketing and managed financial reports with the Si Apik application.
Chemical and Organoleptic Characteristics of Pempek Using Different Ratios of Lampam Fish Surimi and Tapioca Flour Dasir Dasir; Suyatno Suyatno; Putri Anisa Amnes
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 5 (2025): October 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v14i5.1882-1892

Abstract

The use of lampam fish as a raw material for pempek is a new effort to overcome the high cost of snakehead fish. The study aims to determine the chemical and organoleptic characteristics of pempek using a comparison of lampam fish surimi with tapioca flour. The study was conducted in the laboratory of the Muhammadiyah University of Palembang and the Agricultural Product Technology laboratory, Faculty of Agriculture, Sriwijaya University from December 2023 to February 2024. The study used a non-factorial randomized block design with five treatment levels, namely P1 (surimi 250 g:tapioca flour 350 g), P2 (surimi 300 g:tapioca flour 350 g), P3 (surimi 350:tapioca flour 350 g), P4 (surimi 400 g:tapioca flour 350 g), P5 (surimi 450 g:tapioca flour 350 g) with three replications. The research parameters include analysis of protein content and water content, organoleptic tests of color, aroma, taste, and elasticity. The results showed the highest protein content in P5 at 23.37% ± 0.10, and the highest water content in P5 at 59.11% ± 0.35. The highest level of preference for color was 4.28 ± 1.06 (like), aroma was 3.76±1.54 (rather like), taste was 3.84 ± 0.72 (rather like) and elasticity was 3.92± 1.00 (rather like) in P5.
KARAKTERISTIK KIMIA PEMPEK DENGAN JENIS IKAN ENDEMIK DAN TAKARAN TEPUNG TAPIOKA Dasir Dasir; Alhanannasir Alhanannasir; Toni Wiropan
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 13, No 1 (2024): Edible : Jurnal Penelitian Ilmu dan Teknologi Pangan
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v13i1.11210

Abstract

Inovasi pempek dengan memanfaatkan sumber daya lokal di setiap daerah perlu dilakukan salah satunya dengan menggunakan ikan endemik. Penelitian ini bertujuan untuk mengetahui pengaruh jenis ikan endemik dan  takaran tepung tapioka terhadap karakteristik kimia dan fisik  pempek.  Penelitian menggunakan Rancangan Acak Kelompok Faktorial (RAK Faktorial), dengan jenis ikan endemik terdiri dari J1 (ikan betok),  J2 (ikan sepat siam) dan  J3  (ikan lampam). Faktor  takaran tepung tapioka (T) terhadap daging ikan adalah  T1 (Tepung tapioka 0,5), T2 (Tepung tapioka 1) dan T3 (tepung tapioka 2). Perlakuan  diulang sebanyak  tiga kali. Berdasarkan hasil penelitian  perlakuan jenis ikan (J) dan takaran tepung tapioka (T) berpengaruh sangat nyata. Perlakuan interaksi antara jenis ikan dan takaran tepung tapioka (JT) berpengaruh tidak  nyata terhadap kadar protein dan kadar kalsium. Perlakuan terbaik didapatkan pada perlakuan J3T2 (jenis ikan lampam dengan takaran tepung tapioka 1) dengan kadar protein 10,24% dan kadar kalsium 41,28 mg.
MUTU ORGANOLEPTIK PEMPEK BERBAGAI JENIS IKAN ENDEMIK DAN TAKARAN TEPUNG TAPIOKA Dasir Dasir; Alhanannasir Alhanannasir; Toni Wiropan
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 12, No 1 (2023): Edible: Jurnal Penelitian Ilmu dan Teknologi Pangan
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v12i1.11269

Abstract

Generally, endemic fish are only processed into salted fish. Pempek innovation by utilizing endemic fish is also necessary for local food diversification. This study aims to determine consumer acceptance based on the organoleptic quality of pempek with various types of endemic fish and tapioca flour dosage. The study used a Factorial Randomized Block Design (RAK Factorial) consisting of 2 treatments, namely the type of endemic fish (betok fish; Siamese gourami and lampam fish) and the dosage of tapioca flour from fish meat (0.5; 1; 2), each with three replications. Furthermore, the samples were tested using the hedonic test method including aroma, taste, color and ranking test for the elasticity parameter. The results showed that the best treatment was obtained in treatment J3T2 (lampam fish type with tapioca flour dosage 1) with scores for each parameter, namely aroma score 4.20 (preferred criteria), taste score 3.75 (slightly preferred criteria), color score 4.25 (preferred criteria) and chewiness score 4.35 (chewy criteria).
Testing for Coliform and Escherichia Coli Bacteria in Bottled Water In Palembang City Rika Puspita Sari MZ; Ananda Nawal Syahidah; Ade Vera Yani; Suyatno Suyatno; Dasir Dasir; Sukmawati Usman
Journal of Global Sustainable Agriculture Vol 6, No 2 (Agustus 2026)
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jgsa.v6i2.1703

Abstract

Bottled Drinking Water (AMDK) is a drinking water product provided in packaging and comes from various sources such as mountain springs to groundwater. It is then processed by sterilization, packaged, and is safe to drink. Food safety in AMDK must meet physical and chemical, as well as microbiological requirements according to the Indonesian National Standard (SNI 3553:2015). This study aims to explore the safety of AMDK products by identifying the presence of coliform and e. coli. The method used is descriptive quantitative. A total of five commercial AMDK test samples with 600 mL Bottle packaging in Palembang City were analyzed microbiologically including coliform and e. coli tests with CCA media. The test results showed that three of the five samples were positive for coliform contamination and one of the five samples was positive for E. coli contamination. However, two of the five samples were found negative for coliform and E. coli.
Co-Authors Ahmad Robi A.P. Ahmad Sofian Alhanannasir, A. Anak Agung Gede Sugianthara Ananda Nawal Syahidah Anindita Rahmalia Putri Diah Isnaini Asiati Erliza Yuniarti Erliza Yuniarti Erliza Yuniarti Gumar Herudiansyah Helmizuryani, Helmizuryani Heripan Idealistuti Idealistuti Idealistuti Idealistuti Iin Siti Aminah Innike Abdillah Fahmi Januar Triwobowo Jun Harbi Khairunnisa Br Tamba Khusnul Khotimah Lensari, Delfy Lulu Yuningsih Neni Marlina Nina Sabrina Nur Izzatul Maghfiroh Okti Okti Putri Anisa Amnes Rika Puspita Sari MZ Rosmiah -, Rosmiah Rosmiah Rosmiah Sofiah Sofiah Sri Agustini Sukmawati Usman Suyatno Suyatno Suyatno Suyatno Suyatno Suyatno Suyatno Suyatno Suyatno Toni Wiropan Toni Wiropan Utami, Dinarossi Yani, Ade Vera