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All Journal Jurnal Dinamika Penelitian Industri JMM (Jurnal Masyarakat Mandiri) Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Wahana Kreatifitas Pendidik (WKP) Martabe : Jurnal Pengabdian Kepada Masyarakat AGRITEKNO, Jurnal Teknologi Pertanian Seminar Nasional Lahan Suboptimal MBIA Altifani Journal: International Journal of Community Engagement Journal of Global Sustainable Agriculture Edible : Jedb Aptekmas : Jurnal Pengabdian Kepada Masyarakat Prosiding University Research Colloquium SciencePlus SURYA EDUKASI Journal of Global Sustainable Agriculture Altifani Journal: International Journal of Community Engagement
Dasir Dasir
Universitas Muhammadiyah Palembang
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KARAKTERISTIK FISIK, AROMA DAN PROTEIN PEMPEK LENJER DENGAN METODE FREKUENSI PENCUCIAN AIR ES Alhanannasir, Alhanannasir; Dasir, Dasir; Belasanjaya, Derta
Prosiding University Research Colloquium Proceeding of The 8th University Research Colloquium 2018: Bidang Teknik dan Rekayasa & Bidang Tekni
Publisher : Konsorsium Lembaga Penelitian dan Pengabdian kepada Masyarakat Perguruan Tinggi Muhammadiyah 'Aisyiyah (PTMA) Koordinator Wilayah Jawa Tengah - DIY

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Penelitian ini menentukan frekuensi pencucian ikan dengan air es terhadap kekenyalan, aroma dan protein pempek lenjer. Pempek merupakan salah satu makanan khas di Kota Palembang Sumatera Selatan. Ikan sebagai bahan utama pempek dilakukan pencucian (leaching) setelah dilakukan penggilingan. Pencucian daging ikan dengan air es dengan frekuensi tertentu dapat dilakukan untuk meningkatkan kekuatan gel, menghilangkan sebagian besar komponen yang larut dalam air, darah (pigmen), penyebab bau, dan dapat meningkatkan kualitas aroma. Daging lumat ikan tenggiri pasir (filet/surimi) dicuci/leaching dengan air es perbandingan 1 : 3 (bahan : air) sesuai perlakuan (tanpa pencucian, satu kali, dua kali, tiga kali dan empat kali) selama 10 menit untuk masing-masing proses pencucian dengan metodologi Rancangan Acak Kelompok Non Faktorial uji Beda Nyata Jujur, uji Freidman, dan uji Tukey. Secara statistik diperoleh bahwa frekuensi pencucian berpengaruh sangat nyata terhadap protein, dan berpengaruh nyata terhadap kekenyalan dan aroma. Dari hasil penelitian menunjukkan pada perlakuan frekuensi F4 (pencucian 4 kali) bahwa tingkat kesukaan aroma (4,60) sangat suka, dan tingkat kekenyalan (9) lebih tinggi dari perlakuan lainnya, dan kadar protein lebih rendah dari perlakuan lainnya dan terjadi penurunan rata-rata 3,98%. Pembuatan pempek lenjer dengan frekuensi pencucian filet dengan air es dihasilkan pempek yang beraroma tidak amis dan lebih kenyal.
SOSIALISASI PEMBUATAN MESIN TETAS TELUR DI TERAS LITERASI PLAJU DARAT PALEMBANG Yuniarti, Erliza; Dasir, Dasir; Sofiah, Sofiah; Rahmalia Putri, Anaindita
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 5, No 10 (2022): Martabe : Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v5i10.3504-3510

Abstract

Usaha peternakan unggas sangat menjanjikan sehingga terus berkembang seiring pertambahan jumlah penduduk. Perkembangan  usaha peternakan berkaitan dengan permintaan  daging khususnya ayam pedaging dan telur. Permintaan akan  unggas saat ini dipenuhi oleh  ayam boiler, bebek dan ayam kampung terutama di daerah perkotaan. Tujuan kegiatan untuk membantu mitra mengatasi permasalahan yang dihadapi  dalam menjalankan usaha peternakan unggas dengan mensosialisasikan dan pendampingan pembuatan mesin tetas telur. Tahapan  kegiatan dilaksanakan meliputi, tahap awal program adalah  persiapan dengan melakukan survei lokasi, pembuatan program kerja bersama-sama dengan pengelola Teras Literasi Palembang sebagai mitra dan ketua Rukun Tetangga (RT), pembuatan alat bersama dengan warga dan mahasiswa yang terlibat, sosialisasi dilaksanakan setelah alat mesin tetas telur berhasil dibuat, pendampingan kegiatan dan evaluasi.  Hasil kegiatan adalah sebagai berikut: a) peserta dapat mengerti peralatan dan bahan yang dibutuhkan, untuk pembuatan mesin tetas b) peserta dapat memahami fungsi mesin tetas dan prinsip kerja mesin tetas c) peserta tertarik dan mampu membuat rancangan mesin tetas sesuai dengan kebutuhan penetasan d) tersedianya 1 (satu) buah mesin  telur berkapasitas 50 butir untuk dipergunakan oleh masyarakat. Program sosialisasi dan pendampingan dapat diterima oleh masyarakat, semangat gotong royong dan kebersamaan antara warga, dosen dan mahasiswa dalam pembuatan alat, diharapkan meningkatkan pemahaman  dan kesejahteraan masyarakat.
PENYULUHAN DAN PENGOLAHAN IKAN LELE MENJADI ABON LELE Idealistuti Idealistuti; Ade Vera Yani; Dasir Dasir; Suyatno Suyatno; Nur Izzatul Maghfiroh
Surya Edukasi: Jurnal Pengabdian Masyarakat Vol 1, No 1 (2024): Surya Edukasi: Jurnal Pengabdian Masyarakat
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/se.v1i1.7293

Abstract

Ikan lele merupakan sumber zat gizi protein hewani, yang bisa dimanfaatkan menjadi berbagai macam pangan olahan. Abon merupakan jenis lauk pauk kering berbentuk khas dengan bahan baku utama berupa daging atau ikan. Salah satu bahan baku abon adalah ikan lele. Kelurahan Plaju Darat Kecamatan Plaju Kota Palembang merupakan Kelurahan dimana masyarakatnya banyak berternak ikan lele, tetapi pemanfaatan ikan lele belum maksimal. Pengabdian ini bertujuan untuk meningkatkan potensi dan diversifikasi pangan olahan dari ikan lele. Pengabdian dilakukan dengan metode penyuluhan dan praktik pengolahan pembuatan abon lele. Peserta pengabdian bersemangat dan antusias dalam mengikuti kegiatan ini dari awal hingga selesai. Hasil pengabdian ini diharapkan meningkatan pengetahuan masyarakat dalam pengolahan ikan lele menjadi abon lele dan menambah penghasilan keluarga.
Response of Peanut Plant Varieties (Arachys hypogaea L.) to Administering Biological Organic Fertilizer Rosmiah Rosmiah; Iin Siti Aminah; Neni Marlina; Dasir dasir; Suyatno Suyatno; Ahmad Sofian; Okti Okti
Journal of Global Sustainable Agriculture Vol 4, No 1 (2023)
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jgsa.v4i1.7534

Abstract

Peanuts are a type of legume that is ranked second economically after soybeans. The decline in peanut production has received special attention from the government, which has made adjustments to the processing and use of superior varieties as well as the use of fertilizer. The research aims to study the response of several peanut varieties to doses of biological organic fertilizer. The research was carried out from December 2021 to March 2022 on farmers' land in Tanjung Steko Village, North Indralaya District, Ogan Ilir Regency, South Sumatra. The research used an experimental method with a split-plot design and three replications, so there were 27 plots. The main plot factor is the dose of biological fertilizer (P), which consists of: P 1 = 75 kg/ha; P 2 =100 kg/ha; and P 3 = 125 kg/ha. The subplot factor is the peanut plant variety (V), which consists of V1 = Garuda, V2 = Tuban, and V3 = Giraffe. Observation parameters are: plant height (cm); number of primary branches (branches); pod weight per plant (g); number of pods containing (pods); Number of empty pods (pods); Weight of 100 seeds (g); production per plot (kg). The research results showed that the three varieties had a high response to the application of biological fertilizer. The research results showed that plant growth was not significantly different, but there were differences in production. The interaction between the treatment doses of P3 biological organic fertilizer and V3 gave the best results, namely peanut production of 1.50 kg/plot or the equivalent of 2.00 tons/ha
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.
KEMITRAAN MASYARAKAT BAGI PENGEMBANGAN USAHA ABON IKAN LELE BAGI KELOMPOK USAHA PKK KELURAHAN PLAJU DARAT KECAMATAN PLAJU KOTA PALEMBANG Ade Vera Yani; Dasir Dasir; Inneke Abdillah Fahmi
Altifani Journal: International Journal of Community Engagement Vol. 5 No. 3 (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.v5i3.1400

Abstract

The PKK business group of Plaju Darat Village, as a partner in Community Service Activities has produced catfish floss but the quality is still low. Based on the initial moisture content of 4.10% and the initial oil content of 33.76% which causes the product to not last, the problems faced by partners are (1) lack of production tools (2) marketing is still done directly to consumers, (3) packaging is still simple (4) not doing business bookkeeping. The purpose of the community service activities is to improve the quality of catfish floss products and improve product marketing and financial management. The methods used are initial surveys, data collection of partner problems, training, counseling, providing tools and assistance in using fish meat presses, oil presses and bookkeeping as well as providing financial administration books. Another activity result was the addition of production equipment to the partner (in the form of a water press, spinner, vacuum sealer, and equipment for the fish floss production process). The partner has implemented online marketing and has maintained accounting records for the fish floss production business. Overall, the activity results achieved nearly 100% of the resolution of all the problems faced by the partner.
Pemberdayaan Masyarakat Kota Daro 2 Kecamatan Rantau Panjang Melalui Pelatihan Pembuatan Cuko Pempek Bernilai Gizi Nico Syah Putra; Asep Dodo Murtado; Alhanannasir Alhanannasir; Mukhtarudin Muchsiri; Dasir Dasir; Suyatno Suyatno; Rika Puspita Sari MZ; Ade Vera Yani; Idealistuti Idealistuti
Altifani Journal: International Journal of Community Engagement Vol. 5 No. 3 (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.v5i3.1446

Abstract

ABSTRACT. Cuko pempek is a local food from South Sumatra, especially Palembang City, with potential and high sales value, especially when packaged well and attractively. Community empowerment in Kota Daro 2 Village was carried out to develop a bottled cuko pempek business. This program focused on training in making bottled cuko pempek using key lime acid, which has great potential to improve the village community's economy. The implementation method included field observation, interviews, and direct practice, starting with the introduction of ingredients and processing to product packaging. Twenty housewives and village youth participated in this activity. The results demonstrated that the community successfully practiced making cuko pempek with consistent taste quality and more hygienic packaging. Value-added analysis indicated that the production of 30 bottles of cuko provided a profit of 1.5 times the capital, making it feasible to develop as a home business. The implementation of offline and online marketing strategies expanded the product reach, while a SWOT analysis identified outstanding potential as well as challenges in developing a nutritious cuko pempek business. Overall, this activity succeeded in increasing community understanding to open up business opportunities selling cuko pempek in bottles as a sustainable economic source in Kota Daro 2 Village.
Co-Authors AD, Adi Saputera Ade Vera Yani Agus Kuswanto Ahmad Robi A.P. Ahmad Sofian Alhanannasir Alhanannasir Anak Agung Gede Sugianthara Anindita Rahmalia Putri Asep Dodo Murtado Asiati, Diah Isnanini Belasanjaya, Derta Delly Efriani Derta Belasanjaya Diah Isnaini Asiati Erliza Yuniarti Erliza Yuniarti Erliza Yuniarti Farado, Chairiel Gumar Herudiansyah H.K, Rio Danar Handayani, Suarmi Hawalid, Heniyati Helmizuryani Helmizuryani Heripan, Heripan Idealistuti, Idealistuti Iin Siti Aminah Iin Siti Aminah, Iin Siti Inneke Abdillah Fahmi Innike Abdillah Fahmi Isnaim, M Januar Triwobowo Jayanti, Ulpa Jun Harbi Khairunnisa Br Tamba Khusnul Khotimah Lensari, Delfy Lulu Yuningsih M. Fajri, M. Meriyanto, Habibi Mukhtaruddin Mukhtaruddin Mukhtarudin Muchsiri Murtado, A.D. Nasir, Alhanan Neni Marlina Nico Syahputra Sebayang Nina Sabrina Nur Fadillah, Muhammad Nur Iman Nur Izzatul Maghfiroh Okti Okti Prayoga, Ananda Riski Pujianto, Rohmat Putri Anisa Amnes Rahmalia Putri, Anaindita Rahmatullah, Dian Agung Rika Puspita Sari MZ Rosmiah -, Rosmiah Rosmiah Rosmiah Rosmiah Rosmiah, Rosmiah Sari, Reni Nofita Setiawan, Eka A Siti Patimah Sofiah Sofiah Sofiah, Sofiah Sri Agustini Sunardi Sunardi Suyatno Suyatno Suyatno Suyatno Suyatno Suyatno Suyatno Suyatno Tamba, Khairunissa Br Toni Wiropan Toni Wiropan Utami, Dinarossi Wahyuni, Indah Fitri Wibowo, Niki Agung Yeni Herawati, Yeni Yuliana, Putri Yuniarti, Erliza Yusuf, M.Handhi