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All Journal Jurnal Sosio Ekonomika Bisnis SOROT: Jurnal Ilmu-ilmu Sosial Berkala Perikanan Terubuk Jurnal Ilmu Lingkungan Jurnal Social Economic of Agriculture Agrointek Jurnal Online Mahasiswa (JOM) Bidang Pertanian Jurnal Rekayasa dan Manajemen Sistem Industri Jurnal Litbang Industri CHEMPUBLISH JOURNAL Jurnal Agribisnis Jurnal Ilmiah Pertanian Industria: Jurnal Teknologi dan Manajemen Agroindustri Emerging Science Journal JEPA (Jurnal Ekonomi Pertanian dan Agribisnis) JMM (Jurnal Masyarakat Mandiri) Journal of Applied Agricultural Science and Technology JURNAL AGRIBISAINS Journal of Agribusiness and Local Wisdom Journal of Agribusiness and Community Empowerment (JACE) Jurnal Pemberdayaan Masyarakat Jurnal ABDINUS : Jurnal Pengabdian Nusantara Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Reswara: Jurnal Pengabdian Kepada Masyarakat Jurnal Agrinika : Jurnal Agroteknologi dan Agribisnis Jurnal Agribisnis Unri Conference Series: Community Engagement Journal of Applied Materials and Technology Dinamika Lingkungan Indonesia Sagu Jurnal Litbang Industri PEKBIS Journal of Community Service Jurnal AGRISEP: Kajian Masalah Sosial Ekonomi Pertanian dan Agribisnis VALUTA Jurnal Administrasi Bisnis, Manajemen dan Ekonomi IJAE Dinamika Pertanian IPTEKIN : Jurnal Kebijakan Pembangunan dan Inovasi Jurnal Senpling Multidisiplin Indonesia JP2N: Jurnal Pengembangan Dan Pengabdian Nusantara
Fajar Restuhadi
Fakultas Pertanian Universitas Riau Pekanbaru
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PENAMBAHAN MINYAK ATSIRI RIMPANG LENGKUAS MERAH PADA EDIBLE COATING TAPIOKA TERHADAP MUTU BAKSO AYAM SELAMA PENYIMPANAN DINGIN Tamba, Nadia Novianti; Restuhadi, Fajar; Efendi, Raswen
SAGU Vol. 21 No. 2 (2022): SAGU Journal – Agri. Sci. Tech., September, 2022, Vol. 21 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

Chicken meatballs are perishable food because of their complete nutritional content and a suitable place for microbial growth. One of the efforts to maintain the quality of chicken meatballs is by providing an edible coating that adds antibac- terial such as red galangal essential oil. This research aimed to obtain the best concentration of essential oil in an edible coating to maintain the quality of chicken meatballs during cold storage. The research used a completely randomized design (CRD) consisting of five treatments as follows: without the addition of essential oils (P0); the concentrations of essential oils were 0.5% (P1); 0.75% (P2); 1.00% (P3); and 1.25% (P4). A sample was stored at a cold temperature (5ºC) for 0, 5, 10, and 15 days. The data obtained were analyzed statistically using Analysis of Variance (ANOVA), then analyzed with the Duncan᾽s Multiple Range Test (DMRT) at the 5% level. The results showed that edible coating added with red galangal essential oil had a significant effect on water content, pH, total plate count (TPC), descriptive sensory assessment on chicken meatballs. The best treatment was edible coating tapioca with red galangal essential oil concentration of 1%, which can maintain quality up to the 10th day of storage with a water content was 64.55%, acidity value (pH) was 6.26, TPC value was 4.94 log CFU/ml, and sensory assessment descriptive for color 3.47 (bone), flavor 3.20 (chicken flavor), texture (chewy).
VARIASI PENGGUNAAN SUKROSA PADA MEDIUM NATA DE BANANA SKIN TERHADAP KINETIKA PERTUMBUHAN SELULOSA MIKROBIAL Hutagaol, Alexander; Restuhadi, Fajar; Riftyan, Emma; Saputra, Edo
SAGU Vol. 22 No. 1 (2023): SAGU Journal – Agri. Sci. Tech., Maret, 2023, Vol. 22 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

This study aims to determine the best sucrose formulation and the maximum velocity (Vmax) and Michaelis-Menten constant (KM) on the resulting microbial cellulose. This research was conducted experimentally using a completely randomized design with four treatments and four replications to obtain 16 experimental units. The treatments in this study were P1 (5% sucrose), P2 (7% sucrose), P3 (9% sucrose), and P4 (11% sucrose). The data obtained were analyzed using analysis of variance (ANOVA). If Fcount ≥ Ftable, it will be continued with the Duncan’s multiple range test (DMRT) at the 5% level. The results of variance showed that the growth kinetics of microbial cellulose biomass in the manufacture of nata de banana skin with the use of sucrose had a significant effect on the thickness of the nata, the wet weight of the nata, the dry weight of the nata, the yield and the total sugar content. The best formulation treatment for adding sucrose in this study was treatment P3 (9% sucrose), which had a thickness of 0.30 cm nata, wet weight of nata 6.18 g, dry weight of nata 0.079 g, yield 5.16%. The growth kinetics value of Nata de banana skin microbial cellulose biomass produced was the maximum speed (Vmax) of 0.96019 μM/ml and constant optimum according to Michaelis-Menten (KM) 0.61614 μM.
Priority Determination of Marketing Mix at Nadhira Napoleon Gift Shops in Pekanbaru Using the Analytic Network Process Method Putri, Hilma Anisa; Restuhadi, Fajar; Dewi, Novia
Jurnal AGRISEP JURNAL AGRISEP VOL 22 NO 02 2023 (SEPTEMBER)
Publisher : Badan Penerbitan Fakultas Pertanian, Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagrisep.22.02.268-284

Abstract

Nadhira Napoleon is one of the shops that houses the largest and most comprehensive chain of souvenir shops in Pekanbaru City. In carrying out its business certainly can not be separated from a good marketing strategy. One of the marketing strategies that is often carried out by a company is the 7P marketing mix. This study aims to determine marketing mix priorities at Nadhira Napoleon's Souvenir Shop. Data analysis is carried out by means of weighting from experts, distributors and consumers using the ANP (Analytic Network Process) method. The results of the data analysis show that the Place mix is ​​the first priority carried out by the Nadhira Napoleon Gift Shop with a weight of 0.227 with a percentage of 22.72%. Followed by the place marketing mix which occupies the first position, namely out lite Location with a weight of 0.085 with a percentage of 17. Furthermore, the alternative that is the first priority of the marketing mix is ​​to expand market share with a weight of 0.247 and a percentage of 49.4. Gift shop Nadhira Napoleon set up a gift shop which is strategically located, with easy access for consumers. Starting from the layout, shop settings, traffic flow conditions such as congestion, and parking lots for easy access in and out of vehicles and the level of security is very trustworthy, so that the Nadhira Napoleon Gift Shop can dominate the market share for souvenir products.
IDENTIFICATION OF PRIORITY COMMODITIES AND STRATEGIC AREAS IN THE FOOD CROPS SUBSECTOR IN TANAH DATAR REGENCY Bahar, Erick Gunawan; Fajar Restuhadi; Arifudin
Jurnal Ekonomi Pertanian dan Agribisnis Vol. 10 No. 2 (2026)
Publisher : Department of Agricultural Social Economics, Faculty of Agriculture, Brawijaya University

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Abstract

One of the steps taken to improve the community's economy in an area is to apply a regional development strategy based on leading sectors by detecting and tracing the ability of the food crop sub-sector in an area. So that agricultural activities that are competitive and of high value provide benefits for improving the community's economy and regional income. The purpose of this research is to determine the commodities and superior areas in the food crops sub-sector in Tanah Datar Regency. The data used in this study is secondary data, namely time series data for the production of the food crops sub-sector for 5 years starting from 2017 – 2021 obtained from the Central Bureau of Statistics of Tanah Datar Regency. The commodities analyzed were rice, corn, soybeans, peanuts, green beans, cassava and sweet potatoes. The analytical methods used include Contribution Index Sectoral (CIS), Growth Ratio Model (GRM), Location Quotient (LQ), Dynamic Location Quotient (DLQ) and Composite Index (CI). The results showed that the leading food crop commodities in Tanah Datar Regency were peanuts and cassava. These two commodities are commodities that have the best average value for all sub-districts in Tanah Datar Regency. The leading areas for rice commodities are in Pariangan District, peanut commodities are in Tanjung Baru and Salimpaung Districts. The green bean commodity is located in Tanjung Emas District. Sweet potato commodity is found in Batipuh District. As for the commodities of corn, soybeans and cassava, there is not a single sub-district that forms a leading area. All identified superior areas are areas that are grouped significantly among other sub-districts in Tanah Datar District.
Pendugaan masa simpan beras rendang dalam kemasan kertas minyak dan edible film tapioka menggunakan metoda akselerasi Fajar Restuhadi; Dewi Fortuna Ayu; Winda Kusuma Dewi
AGROINTEK Vol 18, No 2 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i2.17370

Abstract

Beras rendang is a traditional food from Payakumbuh, West Sumatra.  Beras rendang is made from white glutinous rice flour, which is roasted until dried and then mixed with liquid sugar and coconut milk, then cooked in a big pan. Since it is rich in fat from coconut milk, it can easily turn rancid during storage. Beras rendang is usually packed with oil-paper, but the nature of its glutinous rice ingredient makes it sticky enough to the paper and hard to peel off later. Therefore, this study is performed to use tapioca edible film as an alternative packing to the paper.  The shelf life of beras rendang, which is packed with the paper compared to tapioca edible film, was estimated in this research. Then, the acceleration method was conducted by storing beras rendang for 30 days at three different temperatures, i.e., 30, 35, and 40°C, to estimate the shelf life of beras rendang. The parameters observed were sensory assessments of rancidity and thiobarbituric acid (TBA) values of beras rendang during storage.  Data were analyzed using linear regression, then the equations obtained were used to calculate the shelf life of beras rendang at normal temperature (27°C). Based on rancidity sensory, the beras rendang shelf life packed with edible tapioca film was 59.26 days on the zero-order reaction with the regression equation of  y = -4542.9x + 11.545, activation energy of 9,022.19 cal.mol-1, and quality degradation rate of 0.027 quality unit per day.  Meanwhile, based on the TBA value, the beras rendang shelf life packed with the paper was 45.15 days on the zero-order reaction with the regression equation of y = -1991.7x – 2.3267, with an activation energy of 3,955.51 kal.mol-1, and quality degradation rate of 0.013 quality unit per day. It is found that beras rendang stored using edible tapioca film had a longer shelf life than paper packing. Therefore, the edible tapioca film as a packing alternative shows more advantages than paper packing in terms of its ability to prolong the shelf life, and its convenience to consume the beras rendang without needing to peel it off, because the film is edible.
Co-Authors ', AKHYAR ALI ', Akhyarali ', Eliza ', FADRO ', Mukmin ', Rahmayuni ' ', RASWEN EFENDI ', RIGUAN EPENDI ', RIKO PAMORI Abid, Hussein Rasool Adi Ruslan Agung Setiawan Framadya Agus Ika Putra Ahmad Fadli Ahmad Ibrahim Ahmad Ibrahim Roni Surya Hasibuan Ahmad Rifai Ahmad Rifai Ahmad Rifai Akhmad Ibrahim R. S. Hasibuan Akhyar Ali AKHYAR ALI ' Akhyarali ' Alexander Hutagaol Alfi Mawaddah Almira Nugroho Amun Amri Andri Gunawan Purba Andriani, Yulia Andriyani Fadmi Angelia Angelia Angga Pramana Angga Pramana Angraini, Elisya Anjelia, Yuni Annisa Rahma Ari Sandhyavitri Arifudin Arifudin Arifudin Arifudin Arifudin Arifudin arifudin Ariyanda Putra Arvin Arvin Azhar, Muhammad Rizwan Beltaser Tuahta Benhard F Situmorang BUNGA RIA YULIANA SIAHAAN Carles Pernando Cepriadi Chairul ' Ciary Jannah Mangkay Conni Simarmata, Conni Dahliyusmanto, Dahliyusmanto Debby Anggina Dede putra pranata Delvi Andika Derita Lamtiar Pasaribu Desi Heltina Desy Tri Artika Devinda Desi Indra Murti Dewi Fortuna Ayu Dewi, Yossie Kharisma Dian Martha Darman Dian Martha Darman Didi Muwardi Dini Aji Pringgondani Diyah Suriani Djaimi Bakce Djaimi Bakce Djaimi Bakce Dodi Saputra Dodi Saputra Duafrizal Joycorleon Manik Edo Saputra Eka Ramadhansyah Eliza ' Eliza Eliza Elka Roza Elsa Novitasari Elsyintia Dwi Putri Eri Sayamar Erick Gunawan Bahar Et, Elfa Azani Evy Maharani Fadel Al Barra Fadilah, Tika FADLA B. SYARIF FADRO ' Faizah ' Hamzah Faizah Hamzah Faizah Hamzah Fajar Yuliandri Febrianto, Wegi Eko Febrina Ayuningtyas Febrizal Ujang Fitri Santi Fitri, Mozhalita Desta Gervilon Darvis Gustrinazul Hadi , Syaiful Hamidi, Muhammad Rasyid Hamzah, Farida Hanum Hanifaturrahmi Hanifaturrahmi Hartini, Fitri HARUN SIANTURI Hendri Winardo Hutagaol, Alexander Ikhsan, Muhammad Ikhsan Ilham Apandi Imam Hidayat Imam S. Dalimunthe, Imam S. Imanuel ' Sianipar Indra Budiman Indradewa, Rhian indriana, fitrisya Irwandi Jaswir Ismail Haridsyah Iva Ancewita Saragih Jayawarsa, A.A. Ketut Jonrio Canway Juliati Samosir Juliati Samosir Jumatri Yusri Jumatri Yusri Jumatri Yusri Yusri Jum’atri Yusri Kausar ' Kausar Kausar Khairunnisa Amanda Kurnia, Deby Kurnia, Deby Lela Natalia Lena Marjelita Lukmanasari, Putri M. Bayu Purwanto M. Rasyid Hamidi Manik, Marjohan ' Matius Teddy Ginting Megawati Megawati Meisela, Elsy ' Meki Herlon MITA SAPUTRI Monica Valentina Therescova Simbolon, Monica Valentina Therescova Muhammad Akbar Hasibuan Muhammad Luthfi Mukmin ' Mustaqim Mustaqim Nadia Novianti Tamba Ningsih, Arum Rovarti Novia Dewi Novia Dewi Novia Dewi Novia Dewi Novian Novian, Novian Noviar Harun Novrianto ' Nuke Fatmasari Nuke Fatmasari Nuratika, Nuratika Nurfitasari, Mimi Nurwijayanti OKTANIYA OKTANIYA OKTANIYA, OKTANIYA Pangestu, Dio Ajie PARLUHUTAN PARLUHUTAN PARLUHUTAN, PARLUHUTAN Pasaribu, Jekson Pradita Arnandasari Prawiranegara, Barata Aditya Putri, Hilma Anisa Quan Paulus Giovan Rahmawati Ulfah Rahmayuni Rahmayuni Rahmayuni Rahmayuni, Rahmayuni Rano Raswen Efendi RASWEN EFENDI ' Ratih Ardia Sari Rezita Azizah Rici ' Mainaki Ricki Mustapa Ridanil Hanif Rifai, Ahmad Riftyan, Emma RIGUAN EPENDI ' Rika Afrianto RIKO PAMORI ' Rizki Ananda Rizky Zulhardi Rizza ' Novita Rosma, Iswadi Hasyim Rosnita Rosnita Rosnita Rosnita Rosnita Rosnita Rosnita Rossi, Evy Royyan Firdaus Roza Yulida Roza Yulida Roza Yulida Roza Yulida Ryan E Syahrial Sabam Mael Beri M Sadzvirani, Sastiana Sakti Hutabarat Santi Andriani Putri, Santi Andriani SAPUTRI, MITA Sari, Manja Sebayang, Aulia Shafira Septya, Fanny Shorea Khaswarina SIANTURI, HARUN Simatupang, Dewi SISPA PEBRIAN Soewignjo Agus Nugroho Sri Haryati Sugiono Sugiono Sujantara, Defri Aire Sukri Rizki Ilahi Syafrini Rizki Rahmah SYAIFUL BAHRI Syaiful Hadi Tamba, Nadia Novianti Taufik Setiawan Taufiq Maulana Taufiq Maulana Tengku Dahril, Tengku Teresia, Yossi Tika Fadilah Tri Azrul Disyamto Turnip, Titus T Ulfa Rizki Pradini Ulfah, Fatia USMAN PATO Utama, Panca Setia Vina Octavia Vonny Setiaries Johan Wahyu Sartika Wasisso Tunggul Pawenang Winda Kusuma Dewi Wiranata, Leo Candra Yelmira ' Zalfiatri Yelmira Zalfiatri Yeni Kusumawaty Yulia Andriani Yulia Andriani Yulia Andriani, Yulia YULIANA SIAHAAN, BUNGA RIA Yuliandri, Fajar Yunita Ariani Zebua Yunita Ariani Zebua Yusmarini Yusmarini Yusri , Jum'atri Yusri, Jum'atri Zulhamid Ridho Zulhardi, Rizky Zulkifli