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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 AGRISEP: Kajian Masalah Sosial Ekonomi Pertanian dan Agribisnis 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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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.
Mempertahankan Mutu Tomat dengan Penggunaan Konsentrasi Chitosan Coconut Crabs Albaar, Nurjana; Rasulu, Hamidin
Jurnal Pertanian Khairun Vol 2, No 2: (Desember, 2023)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/jpk.v2i2.7202

Abstract

Various studies have been carried out in post-harvest handling of tomatoes to maintain quality quality. Among them is research on the effect of ripeness level and concentration of Chitosan CC on the quality and quality of tomatoes (solanum lycopersicum L.), in addition to the influence of the type of packaging material, temperature and storage duration on the quality characteristics of tomatoes. However, research on post-harvest handling of tomatoes using newsprint packaging methods, dried banana leaves, Styrofoam lunch boxes and plastic PP has not been carried out. Therefore, this study aims to see the effect of post-harvest handling on tomato quality with the use of different edible coating chitosan coconut crabs (Cs CC). This study used a Complete Randomized Design (RAL) with 1 factor consisting of 5 treatments using Chitosan Coconut Crabs (Cs CC). The treatment is as follows: P0 = Control, P1 = Cs CC 1%, P2 = Cs CC 2%, P3 = Cs CC 3%, P4 = Cs CC 4%. The results showed that tomatoes with early ripeness level showed weight loss, and a significantly higher level of consumer favorability, as well as a significantly lower level of fruit hardness compared to tomatoes with early green ripeness.  The results of research on the effect of using edible coating crab shell waste are proven to maintain tomato weight loss of less than 10% during storage time with treatment, the higher the concentration of edible coating will inhibit shrinkage, the smaller weight shrinkage. In the results of the study, the best value was produced in research with an edible coating concentration of 0.75% with the lowest weight shrinkage value of 5.22%. Tomatoes with early ripeness level of turning show shrinkage, and a significantly higher level of consumer favorability, as well as a significantly lower level of fruit hardness compared to tomatoes with an early green ripeness. Chitosan concentration of 2 % significantly increases the solute content of tomato fruits.
KARAKTERISTIK MUTU ORGANOLEPTIK AYAM PANIKI YANG DIKEMAS DENGAN PROSES PENGALENGAN Husen, Janiah; Bahri, Syamsul; Rasulu, Hamidin
Jurnal Pertanian Khairun Vol 2, No 2: (Desember, 2023)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/jpk.v2i2.7359

Abstract

Traditional food often has a short shelf life problem and is only able to maintain shelf-life quality for 24 hours at room temperature. North Maluku also has a variety of traditional specialties, one of which is chicken panici. Paniki chicken contains quite high levels of water and oil/fat so it has a short shelf life. The principle of packaging with retort cans is sterilization to kill spoilage microbes and pathogens by heat at a certain time and temperature. This research aims to determine the effect of sterilization time on the organoleptic quality of panici chicken in canned packaging. The research design used was a completely randomized design with 4 treatments and 3 replications. Treatment variations include sterilization time, namely W1 = 10 minutes, W2 = 15 minutes, W3 = 20 minutes, and W4 = 25 minutes. Organoleptic quality analysis data was analyzed using ANOVA with a significance level of 5% and Advanced Test using BNT. Based on the results of observations and discussion descriptions which are limited to the scope of this research, the sterilization time treatment has a significant effect on organoleptic parameters with the parameters of color, aroma, texture and taste of canned panicled chicken. And the sterilization time is 25 minutes to produce canned chicken panici of the best quality based on organoleptic criteria (color, aroma, texture and taste) which are still acceptable.Keywords: traditional food, chicken panicle, canning, sterilization
KARAKTERISASI KITOSAN CANGKANG LANDAK LAUT JENIS Tripneustes Gratilla DENGAN DEASETILASI KONSENTRASI NaOH YANG BERBEDA Hadi, Pratiwi; Bahri, Syamsul; Rasulu, Hamidin
Jurnal Pertanian Khairun Vol 3, No 1: (Juni 2024)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/jpk.v3i1.7425

Abstract

The population of sea urchin Tripneustes gratilla in Tidore City, North Maluku Province, is very abundant and rich in chitosan sources. This variety of sea urchin can be used as a food source. Waste from sea urchin shells has not been utilized properly and efficiently, so one effective alternative that can be used to handle piles of shell waste is to process the chitin content into chitosan. This research aims to determine the characteristics of sea urchin shell chitosan from the use of different NaOH concentrations in the deacetylation process. This research method used a one-factor Completely Randomized Design (CRD) with 5 different NaOH concentration treatments at a heating time of 90 minutes, a temperature of 105oC and 3 repetitions, so that 15 experimental units were obtained. The data obtained were analyzed using the ANOVA test and if the differences showed results that had a real effect then a Least Significant Difference (BNT) further test was carried out at the α = 5% level. The results of the study showed that the effect of adding different concentrations of NaOH had a significant effect on the physical characteristics in the form of yield, color. (L a b), molecular weight, and degree of deacetylation. Chemical characteristics of water content, ash content, fat content and protein content. The characteristics of chitosan analyzed by FTIR showed a high deacetylation degree value of ˃ 80%, SEM morphology showed that each treatment had a mixed form, and the XRD results of chitosan had a crystalline structure with the main peak at an angle of 20 = 19o – 24o with the highest angle aimed at 20 = 24o . If seen from the ranking results of the best treatment, namely C5 (NaOH concentration 18%) with a physical properties yield value of 60.16%, L color 60.16, a value 90.23 and b value 5.91, molecular weight 197.00 kDa, and degree of deacetylation 97.80%, chemical properties include content water 10.19%, ash content 1.17%, fat content 0.48%, and protein content 2.58%. Keywords: chitosan, NaOH, Tripneustes gratilla, deacetylation
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. 
Pengolahan Es Krim Fungsional dengan Penambahan Ekstrak Biji Pala Muda pada UMKM Asaompu Production di Kota Ternate Lumbessy, Abd. Syukur; Nurjana Albaar; Hamidin Rasulu
Jurnal Pengabdian Masyarakat Hutan Vol 3 No 2 (2025): Jurnal Pengabdian Masyarakat Hutan
Publisher : Program Studi Kehutanan, Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/hc22tg37

Abstract

This Community Service (PKM) program aims to enhance the innovation capacity of Asaompu Production UMKM in Ternate City through the development of functional ice cream with the addition of young nutmeg seed (Myristica fragrans) extract. Young nutmeg is known to contain bioactive compounds such as myristicin, eugenol, and safrole, which act as antioxidants, antimicrobials, and flavor enhancers. The implementation method includes socialization, technical training in ice cream formulation, hygienic production assistance, organoleptic testing, and product branding and marketing strategies. The results showed an improvement in partners’ skills in ice cream processing, product diversification based on local resources, and high consumer acceptance of the new functional ice cream with nutmeg extract. This program contributes to strengthening UMKM competitiveness and promoting local commodities as value-added functional foods.
Value Added Analysis and Development Strategy of Canned Traditional Food Vegetable Candle (Saccharum edule) Rasulu, Hamidin; Wulansari, Angela; Albaar, Nurjanna; Husen, Janiah; Mustafa, Ikrima M.; Suwito; Juharni
Jurnal AGRISEP JURNAL AGRISEP VOL. 25 NO. 01 2026 (MARCH)
Publisher : Badan Penerbitan Fakultas Pertanian, Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagrisep.25.01.243-256

Abstract

Vegetable candle (sayur lilin in Indonesia) (Saccharum edule) is a traditional food typical of North Maluku, which is processed from sugarcane flowers and cooked using coconut milk. The application of canning technology acts as an effective preservation method to increase the shelf life of products while ensuring food safety. This research aims to analyze added value and formulate the right development strategy for the canned vegetable candle industry. This study uses SWOT analysis and value-added analysis with the Hayami approach. A study of the data revealed that canned vegetable candles had a 70.57% enhanced value ratio. The internal conditions of the business were in the moderate category, while the external environment showed strong conditions. Based on the IE matrix, the canned vegetable business is in Quadrant II with a growth and building strategy position. Thus, the best options for development are market entry tactics, market development, and product development. The SWOT analysis and added value results also indicate that canned veggies have a lot of room for growth. Recommended strategies include promotion through social media, product socialization, collaboration with relevant stakeholders and local governments, and adaptation of recipes to increase product competitiveness.
Karakteristik Minuman Fungsional Kaya Antioksidan dari Buah Tomi-Tomi (Flacourtia inermis) dengan Penambahan Ekstrak Jahe Merah (Zingiber officinale var. rubrum) dan Fuli Pala (Myristica fragrans Houtt) Nurjanna Albaar; Hamidin Rasulu; Abdul Syukur Lumbessy; Mila Fatmawati
Jurnal Pertanian Khairun Vol 5 No 1: (Juni, 2026)
Publisher : Universitas Khairun

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

Abstract

This study aims to evaluate the physical, chemical, and organoleptic characteristics of a functional beverage based on tomi-tomi fruit (Flacourtia inermis) with the addition of extracts of red ginger (Zingiber officinale var. rubrum) and nutmeg mace (Myristica fragrans). Tomi-tomi are known to be rich in vitamin C and phenolic compounds, while red ginger and nutmeg mace contribute to antioxidant activity as well as other functional properties. The study used a complete random design (RAL) with variations in the concentrations of red ginger extract (1%, 2%, 3%) and nutmeg mace (0.25%, 0.5%, 0.75%). The parameters analyzed included total phenolics, antioxidant activity (DPPH), pH, total dissolved solids (TPT), as well as organoleptic tests (color, aroma, taste, and overall acceptance). The results showed that the addition of red ginger extract and nutmeg mace significantly increased the antioxidant activity of the drink. The best treatment was obtained in a combination of 2% red ginger extract and 0.5% nutmeg mace with a total phenolic 235.6 mg GAE/100 mL, antioxidant activity of 82.4%, pH 3.75, TPT 12.1 °Brix, and a high rate of panelist acceptance. The conclusion of this study is that the combination of tomi-tomi fruit, red ginger, and nutmeg mace has the potential to be an antioxidant-rich functional drink with sensory characteristics that consumers prefer.
Inovasi Usaha Sambel Cumi Dengan Kemasan Standing Pouch Menggunakan Teknologi Streilisasi Komersil Mila Fatmawati; Herman Darwis; Gunawan Gunawan; Nurjanna Albaar; Hamidin Rasulu
Jurnal Pertanian Khairun Vol 5 No 1: (Juni, 2026)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/jpk.v5i1.12466

Abstract

The increasing demand for ready-to-eat seafood products with extended shelf life has encouraged the development of innovative processing and packaging technologies that ensure food safety while maintaining product quality. Squid chili sauce is a promising value-added seafood product with high market potential; however, its high moisture and protein contents make it susceptible to microbial spoilage and quality deterioration during storage. This study aims to develop an innovative squid chili sauce packaged in a retortable standing pouch using commercial sterilization technology to improve product safety, shelf stability, and business competitiveness. The research employs a research and development (R&D) approach integrated with laboratory experiments. Fresh squid is processed into chili sauce, packaged in multilayer retort standing pouches under vacuum conditions, and subjected to commercial sterilization using a retort system at 121°C with different processing times. Product quality is evaluated through physicochemical, microbiological, and sensory analyses, while shelf-life performance is assessed during ambient storage. In addition, a business feasibility analysis is conducted by examining production costs, break-even point, revenue-cost ratio, and market potential. The application of commercial sterilization technology is expected to produce a shelf-stable squid chili sauce without the need for chemical preservatives while preserving desirable sensory characteristics and nutritional quality. Furthermore, the integration of retortable standing pouch packaging is anticipated to enhance product portability, distribution efficiency, and consumer acceptance. This innovation is expected to provide an effective technological solution for small and medium-sized seafood enterprises by increasing product value, expanding market opportunities, supporting sustainable seafood processing, and strengthening the competitiveness of Indonesian seafood products in domestic and international markets.
Optimalisasi Limbah Batang Pisang Kepok untuk Pemberdayaan Perempuan dan Peningkatan Kesejahteraan Masyarakat di Desa Tadenas, Pulau Moti, Maluku Utara Mila Fatmawati; Nursamsi Nursamsi; Hamidin Rasulu; Nurjanna Albaar; Herman Darwis
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.
Co-Authors Abdul Syukur Lumbessy Ahmed A Mansour, Nabel Aisjah Rahmawaty Ryadin Albaar, Nurjana Albaar, Nurjanna Andy Kurniawan 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 Febriyanto I. Piara Gunawan Gunawan Gunawan Gunawan Hadi, Pratiwi Hasbullah Hasbullah Hayun Abdullah Herman Darwis Husen Alting Husen, Janiah Ibrahim Rahmat indah rodianawati Janiah Husen Johan Fahri Johan Fahri Johan Fahri Joni Kusnadi Juharni Juharni Arni Juharni, Juharni Kamaluddin, Abdul Kadir Latulanit, Nabila Shellawaty Lumbessy, Abd. Syukur M. Mustafa, Ikrima Mansur, Sukri Marasabessy, Much Hidayah Masuku, Mustamin Anwar Maya Lestari Mila Fatmawati Muhammad Aziz Mustafa, Ikrima M. Mustafa, Ikrima M. Mustafa Nabila Shellawaty Latulanit Nahu Daud Nahu Daud Nancy Kiay, Nancy Natal Basuki Nur Sjafani Nurhasanah, Nurhasanah Nurjana Albaar Nurjana Albaar Nurjanna Albaar Nurmaya Bakir Nursamsi Nursamsi Nurul Ummu Habibah Rachman, Sitra Anna A Ramli Hadun Ransingin, Winarsih Rima Melati Rovina Andriani Rovina Ruslami, Rovina Ryadin, Aisjah Rahmawaty Sangaji, Samsa Santi, Andi Sri Soenarsih Sudarminto Setyo Yuwono Sudjud, Suratman Suratman Sudjud Suryati Tjokrodiningrat Suryati Tjokrodiningrat Suryati Tjokrodiningrat Suwito Suwito Suwito Syamsul Bahri Syamsul Bahri Tamrin, Mahdi Tulus P J Sihombing wulansari, angela Yusri Sapsuha Yusri Sapsuha Yusri Sapsuha Zamzam, Irfan