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All Journal Cannarium (Jurnal Ilmu-ilmu Pertanian) Techno: Jurnal Penelitian Jurnal Teknologi Pertanian AGRIKAN Jurnal Ilmiah Agribisnis dan Perikanan Indonesian Food Science and TechnologyJournal Madaniya International Journal on Food, Agriculture and Natural Resources (IJFANRES) Altifani Journal: International Journal of Community Engagement Agrikan: Jurnal Agribisnis Perikanan Jurnal Masyarakat Madani Indonesia Jurnal Pertanian Khairun (JPK) Jurnal Pengabdian Masyarakat Hutan
Hamidin Rasulu
Faculty Of Agriculture, Khairun University, Ternate, North Maluku
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Public Health Social Sciences

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Analisis Tingkat Keberhasilan Pengelolaan Hutan Kemasyarakatan di Wilayah UPTD KPH Ternate Tidore Ardanan, Ardanan; Hadun, Ramli; Ryadin, Aisjah Rahmawaty; Kurniawan, Andy; Tjokrodiningrat, Suryati; Rasulu, Hamidin
Jurnal Pertanian Khairun Vol 4, No 1: (Juni, 2025)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/jpk.v4i1.9530

Abstract

This research analyzes the implementation and development strategy of the Community Forestry (HKm) scheme in the UPTD KPH Ternate Tidore area, with a focus on social, ecological and economic aspects. The aim of this research is to analyze the level of success of community forest management in the UPTD KPH Ternate Tidore area. Research methods include observation, literature study, and questionnaires. To formulate strategies based on strengths, weaknesses, opportunities and threats. Data was analyzed using a stakeholder analysis approach. Stakeholder analysis uses an interest and influence matrix to determine HKm development strategies. The results of the research show that government support, such as simplifying permits, technical assistance, and funding, really supports the sustainability of HKm management. The results of this analysis produce alternative strategies based on government support, optimizing assistant staff, and utilizing forest resources to improve the sustainability of HKm management in KPH areas. Ternate Tidore. produced three alternative strategies, namely: government support for HKm management, optimization of companion workers and utilization of forest resources. This strategy aims to increase the sustainability of forest resources as well as the welfare of surrounding communities. 
Inovasi Pupuk Organik Berbasis Kelapa Sawit di Maluku Utara Arifin, Tuti Handayani; Fatmawati, Mila; Rasulu, Hamidin; Gunawan, Gunawan; Sapsuha, Yusri; Darsan, Ismi Musdalifa
Jurnal Pertanian Khairun Vol 4, No 1: (Juni, 2025)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/jpk.v4i1.9583

Abstract

This study aims to examine the potential, production process, agronomic benefits, and challenges in the implementation of palm oil-based organic fertilizers in North Maluku through a literature review. By gathering and analyzing the latest literature, this study presents findings on key solutions to address land degradation and dependence on chemical fertilizers that negatively impact the environment. The literature review results highlight the positive potential of palm oil waste, its agronomic benefits, contributions to climate change mitigation, reduction of environmental pollution, and the challenges and opportunities in North Maluku. The study concludes that with the right policy support and the adoption of technology by farmers, palm oil-based organic fertilizers can be a strategic solution to achieve more sustainable and productive agriculture.
Kajian Sifat Fisikokimia dan Organoleptik Cookies Rempah Dengan Penambahan Ekstrak Daging Buah Pala (Myristica fragrans) Latulanit, Nabila Shellawaty; Albaar, Nurjanna; Rasulu, Hamidin; Ibrahim, Abu Rahmat; Wulansari, Angela
Cannarium Vol 19, No 2 (2021)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/cannarium.v19i2.4465

Abstract

Extract from the nutmeg flesh can be used as an additional ingredient in making cookies spice. cookies Spiceare food products that are dried by oven. cookies Spiceare made from wheat flour, sugar and butter with a moisture content of less than 5% and can be stored for quite a long time. This study aims to determine the formulation for making cookies spicewith the addition of the best nutmeg pulp extract. This research method was completely randomized design (CRD) with a single factor, namely the addition of nutmeg pulp extract with 5 treatment levels and 3 replications to obtain 5x3 = 15 experimental units. The treatments consisted of 5 treatments, namely 0% nutmeg and 100% wheat flour (P0), 10% nutmeg pulp and 90% wheat flour (P1), 20% nutmeg pulp and 80% wheat flour. (P2), 30% nutmeg pulp and 70% wheat flour (P3), and 40% nutmeg pulp and 60% wheat flour extract formulation (P4). Parameters covering chemical properties analysis include: moisture content, ash content, protein, carbohydrate, fat, and antioxidant tests. While the organoleptic test analysis includes: taste, texture, color, and aroma. The best treatment was found in the formulation of 40% nutmeg pulp and 60% wheat flour in treatment P4. 
Pemanfaatan Jantung Pisang Mulu Bebe dengan Penambahan Daging Ikan Tuna sebagai Bahan Pembuatan Bakso di Dusun Tuwokona, Halmahera Barat Albaar, Nurjana; Rasulu, Hamidin; Abu Rahmat Ibrahim; Janiah Husen; Hayun Abdullah; Abdul Kadir Kamaluddin
Jurnal Pengabdian Masyarakat Hutan Vol 2 No 2 (2024): Jurnal Pengabdian Masyarakat Hutan Vol 2 (2) Tahun 2024
Publisher : Program Studi Kehutanan, Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/kehutanan.v2i2.251

Abstract

Utilizing local potential is very important. As an example of how creative economic empowerment can be done through making processed products based on village potential. The activities carried out by the PKM team at the Faculty of Agriculture, Khairun University aim to help MSMEs, especially the Tuwokona Hamlet Farmers Group, in resolving the obstacles they face. The method used in this activity was to observe the village's potential, followed by interviews, then training and assistance activities were carried out in making meatball products made from mulu bebe banana blossoms and tuna fish meat. So the result through the implementation of this PKM activity is that the potential of local resources can be utilized optimally and can provide added value to the community both in terms of increasing economic value and food diversity. The use of Mulu Bebe banana blossoms and tuna fish meat as ingredients for making meatballs will provide added value to local food sources, so that through this training the people gathered in the Tuwokona Hamlet Farmers Group will be more productive in diversifying their products, one of which is enriched banana blossom meatballs. with the addition of tuna meat. In conclusion, assistance for the Tuwokona Hamlet farmer group is very necessary in improving their skills so that they can produce meatball products that are economically valuable and have high nutritional value.
KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK KERUPUK AMPAS TAHU DENGAN PENAMBAHAN IKAN NILA (Oreochromis niloticus) Aziz, Muhammad; Albaar, Nurjanna; Rasulu, Hamidin
Jurnal Pertanian Khairun Vol 3, No 2: (Desember, 2024)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/jpk.v3i2.9352

Abstract

Tofu dregs are byproducts generated during the manufacturing of tofu, derived from the pressing and compressing of soybean pulp. A byproduct of tofu production is tofu dregs. The physicochemical and organoleptic characteristics of tofu dregs crackers with the addition of tilapia (Oreochromis niloticus) are the subject of this research. A completely randomized design (CRD), which used 1 factor, 5 treatments and 3 replications, used a mixture of tofu dregs and tilapia fish. The concentrations of tofu dregs and tilapia meat (P) are as follows: 90%: 10%; 80%: 20%; 70%: 30%; 60%: 40%; and 50%:50%. The results indicated that tofu dregs crackers significantly influenced each characteristic assessed: physical (fracture strength and swelling volume), chemical (water, ash, protein, fat, and carbs), and organoleptic (color, taste, scent, and texture) at p 0.05. In this study, treatment P1, which contained 90% tofu dregs and 10% tilapia, had physical test results such as a breaking force of 2.16 N/s and a swelling volume of 14.16%. On the other hand, organoleptic tests of color 3.79, taste 4.28, aroma 4.05, and texture 4.14 were obtained by treatment P1. The panelists found that the tofu dregs crackers treated in treatment P1 were more preferred. Because it meets the SNI requirements for fried crackers, the water content of 11.57% in P3 is the best result. Keywords: Tofu dregs, crackers, physicochemistry, organoleptic, tilapia
Pengembangan Potensi Sagu sebagai Pangan Lokal dalam Upaya Mewujudkan Desa Mandiri Pangan di Desa Tuada, Kabupaten Halmahera Barat Albaar, Nurjanna; Hasbullah, Hasbullah; Rasulu, Hamidin; Fatmawati, Mila; Gunawan, Gunawan; Kamaluddin, Abdul Kadir; Fahri, Johan
Jurnal Pertanian Khairun Vol 4, No 2: (Desember 2025)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/jpk.v4i2.10739

Abstract

The development of sago as a local food resource in Tuada Village, West Halmahera Regency, aimed at realizing a self-sufficient food village based on local potential. The main activities include strengthening the capacity of the Marimoi MSMEs in managing sago processing businesses, which enables the community to improve their entrepreneurial skills and enhance the economic value of sago. Education on the application of Good Manufacturing Practices (GMP) was provided to ensure food quality and safety, allowing sago-based products to meet higher market standards. In addition, knowledge transfer on innovative processing techniques has been carried out to expand the variety of sago products, such as instant flour, sago-based macaroni, and sago egg snacks, which significantly increase added value and consumer appeal. The program also emphasizes strengthening community economic institutions through collaborative product marketing strategies and the utilization of digital technology, thereby expanding market reach and reinforcing the position of local products. The technologies applied include hard technologies, such as modern processing equipment, and soft technologies, including business management, packaging, and effective promotion strategies. Furthermore, feasibility studies on household-scale sago flour production and product diversification indicate positive outcomes from technical, financial, and socio-economic perspectives, providing a strong foundation for sustainable business development. Overall, the integration of these initiatives demonstrates that sago development not only contributes to local food security but also plays a significant role in improving community welfare and strengthening the village economy in a sustainable and independent manner.
Optimalisasi Limbah Batang Pisang Kepok untuk Pemberdayaan Perempuan dan Peningkatan Kesejahteraan Masyarakat di Desa Tadenas, Pulau Moti, Maluku Utara Fatmawati, Mila; Nursamsi, Nursamsi; Rasulu, Hamidin
Jurnal Pertanian Khairun Vol 4, No 2: (Desember 2025)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/jpk.v4i2.10766

Abstract

The utilization of kepok banana stem waste is still not optimal in Tadenas Village, Moti Island, North Maluku. So far, banana stems are only considered as worthless agricultural leftovers. The main problem faced by the community, especially women, is the limited knowledge in processing local waste into innovative products that can be marketed. This activity aims to empower women through optimizing kepok banana stem waste into innovative jerky products with the "Mila Rasa" brand, as well as encouraging the improvement of community welfare through local potential-based businesses. The implementation method uses a participatory approach with stages: (1) identification of the potential of local raw materials, (2) socialization and counseling regarding the nutritional value and business opportunities of products, (3) production assistance and quality standardization on processing banana stems into jerky, and (4) introduction of simple marketing strategies. The results of the study showed a significant increase.
Penguatan Kapasitas Kelompok Pasca Izin Perhutanan Sosial di Kelurahan Foramadiahi, Maluku Utara Kurniawan, Andy; Sapsuha, Yusri; Arif, Nurfadhilah; Hadun, Ramli; Rasulu, Hamidin; Marasabessy, Much Hidayah; Tamrin, Mahdi
Madaniya Vol. 6 No. 3 (2025)
Publisher : Pusat Studi Bahasa dan Publikasi Ilmiah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53696/27214834.1363

Abstract

Penguatan kapasitas kelompok tani hutan merupakan cara terstruktur untuk meningkatkan pengetahuan, keahlian, dan kemampuan masyarakat agar bisa mengelola hutan secara lestari dan berkelanjutan. Kegiatan pengabdian masyarakat ini bertujuan untuk meningkatkan kapasitas kelompok tani hutan di Kelurahan Foramadiahi, Ternate, Maluku Utara, yang dikenal memiliki sejarah panjang dan potensi sumber daya alam melimpah. Fokus utama kegiatan adalah penguatan pemahaman dan keterampilan petani terkait komoditas unggulan cengkeh, pala, dan kopi. Metode yang digunakan meliputi sosialisasi dan pelatihan dan diakhiri dengan evaluasi. Peserta kegiatan, yang berjumlah 30 orang, menunjukkan antusiasme tinggi. Hasil evaluasi menunjukkan adanya peningkatan signifikan pemahaman peserta dalam konsep penguatan kapasitas kelompok. Jumlah peserta yang paham meningkat drastis menjadi 25 orang, sementara yang cukup paham berkurang menjadi 5 orang, dan tidak ada lagi peserta yang tidak paham. Hasil ini menyimpulkan bahwa kegiatan yang dilakukan sangat efektif dalam meningkatkan pemahaman masyarakat Foramadiahi tentang konsep penguatan kapasitas kelompok untuk pengembangan potensi tani hutan.
Characteristics of F0 Values and Organoleptic Canned Roa Chili Sauce with Different Sterilization Periods Ransingin, Winarsih; Rasulu, Hamidin; Rodianawati, Indah
TECHNO: JURNAL PENELITIAN Vol 14, No 2 (2025): TECHNO JURNAL PENELITIAN
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/tjp.v14i2.10593

Abstract

North Maluku is rich in marine biodiversity, including small pelagic fish such as julung-julung fish (Hemirhamphus sp.), which are often processed into sambal roa, a traditional chili sauce made from smoked fish and spices. This product is well known as a traditional food and regional souvenir, but traditional processing methods result in a short shelf life and vulnerability to microbial contamination. This study aims to determine the effect of sterilization duration on F₀ value, and organoleptic quality of canned sambal roa. The research was conducted using a completely randomized design (CRD) with four sterilization times at 121°C: 15, 20, 25, and 30 minutes. The results showed that F₀ values increased with longer sterilization times, reaching the highest value of 6.02 minutes in treatment P4 (30 minutes). Organoleptic tests revealed the highest scores in treatment P4 for color (7.88), taste (8.46), aroma (7.67), and texture (8.13), all of which were in the "highly liked" category. hus, sterilization for 30 minutes in the canning process significantly improves the safety, shelf life, and sensory quality of sambal roa, making it a promising traditional commercial product from North Maluku.
Karakteristik Mikrobiologi dan Orgaoleptik Air Mineral Dalam Kemasan (AMDK) Merek Khairunqu pada Kemasan Botol dengan Penggunaan Berbagai Cartridge Filter Kamaluddin, Abdul Kadir; Mansur, Sukri; Rasulu, Hamidin
Jurnal Pertanian Khairun Vol 3, No 2: (Desember, 2024)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/jpk.v3i2.9353

Abstract

Drinking water is one of the most essential human need. As society advances and living standards rise, the amount of water available keeps growing. Purchasing clean water for domestic purposes, such drinking and bathing, must adhere to national and local laws as well as international standards (APHA and WHO). Determining consumer preference for Khairunqu Bottled Mineral Water (AMDK) goods and the degree of microbiological contamination present in bottled AMDK products are the two main objectives of this study. In compliance with SNI 3553:2015, cartridge filter type treatment was used in this study.  A quantitative descriptive method is used in this study. This study investigated five different therapies. Using cartridge filters to create Khairunqu Bottled Mineral Water (AMDK) in bottles with organoleptic and microbiological characteristics is one of these methods. The findings indicate that the mineral water's organoleptic properties in Khairunqu bottles with different filter cartridges are as follows: color 5.63-5.87 (neutral), taste 5.71-6.0 (slightly), and odor 5.57-5.75 (neutral). The initial ALT temperature was 36°C ±2°C (1.0 x 101).Keywords: Bottled Mineral Water, Cartridge Filter
Co-Authors Abdul Kadir Kamaluddin Ahmed A Mansour, Nabel Albaar, Nurjana Albaar, Nurjanna Andy Kurniawan, Andy angela wulansari Angela Wulansari Angela Wulansari Angela Wulansari Ardanan, Ardanan Arif, Nurfadhilah Arifin, Tuti Handayani Arilaha, Muhammad Asril asep nurhikmat B. Talebe, Yusnaini Darsan, Ismi Musdalifa Daud, Nahu Eka Kusuma Dewi Eka Kusuma Dewi, Eka Kusuma Erna Rusliana Muhammad Saleh Fahri, Johan Fatmawati, Mila FATMONA, SARIFFUDIN Gunawan Gunawan Hadi, Pratiwi Hasbullah Hasbullah Hayun Abdullah Husen Alting Husen, Janiah Ibrahim Rahmat indah rodianawati Janiah Husen Johan Fahri Johan Fahri Johan Fahri Joni Kusnadi Juharni Arni Juharni, Juharni Kamaluddin, Abdul Kadir Latulanit, Nabila Shellawaty M. Mustafa, Ikrima Mansur, Sukri Marasabessy, Much Hidayah Masuku, Mustamin Anwar Maya Lestari Muhammad Aziz Mustafa, Ikrima M. Mustafa Nabila Shellawaty Latulanit Nahu Daud Nahu Daud Nancy Kiay, Nancy Nurhasanah, Nurhasanah Nurjana Albaar Nursamsi, Nursamsi Nurul Ummu Habibah Rachman, Sitra Anna A Ramli Hadun Ransingin, Winarsih Rovina Andriani Rovina Ruslami, Rovina Ryadin, Aisjah Rahmawaty Sangaji, Samsa Santi, Andi Sjafani, Nur Sudarminto Setyo Yuwono Sudjud, Suratman Suryati Tjokrodiningrat Suwito Suwito Suwito Suwito Syamsul Bahri Tamrin, Mahdi wulansari, angela Yusri Sapsuha Zamzam, Irfan