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All Journal AGRICOLA Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Sciences) Musamus AE Featuring Journal Musamus Devotion Journal Marine Kreatif
Wahida Wahida
Jurusan Teknik Pertanian, Fakultas Pertanian, Universitas Musamus
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Social Sciences Veterinary

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APLIKASI PEMBERIAN PUPUK KANDANG AYAM TERHADAP TIGA VARIETAS SORGUM Wahida Wahida
AGRICOLA Vol 2 No 1 (2012): AGRICOLA
Publisher : Universitas Musamus, Merauke, Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/ag.v2i1.105

Abstract

The aim of the research is to study the growth and production of three sorghum plant varieties in different doses of chicken manure. The research was conducted in experimental farm of Faculty of Agriculture, Hasanuddin University, Makassar. The research used split plot design. The main plot was sorghum plant variety consisting of three varieties, i.e. Numbu variety, Kawali variety, and Hegari genjah variety. Subplot was the dose of chicken manure consisting of four treatment dosages, i.e. 3.5 ton ha-1, 4.5 ton ha-1, 5.5 ton ha-1, and 6.5 ton ha-1. The results of the research reveal the Hegari Genjah variety is the highest plant height at the ages of 2, 4 and 6 MST, while Numbu variety is the highest plant at the age of 8 MST. Hegari Genjah variety given wide index of the highest leaf, and growth rate is relatively the highest. Kawali variety yields the highest net assimilation rate of the age of 2-4 MST and 4-6 MST and at age 6-8 MST Hegari early maturing varieties produce the highest net assimilation. Hegari Genjah Variety shows the longest panicle. Numbu variety gives the heaviest weight waste, i.e. the heaviest weight of 1.000 seeds
KANDUNGAN KIMIA BIOMASA DAN KOMPOS DARI TUMBUHAN AIR KIAPU (Pistisia statiotes L.) YANG TUMBUH DI KAMPUNG WASUR, KABUPATEN MERAUKE Wahida Wahida; Yosefina Mangera; Irianis Luky Latuperisa
AGRICOLA Vol 3 No 1 (2013): AGRICOLA
Publisher : Universitas Musamus, Merauke, Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/ag.v3i1.113

Abstract

This study aims to determine the chemical content of biomass and compost of the aquatic plants (Pistia stratiotes L.) at the Wasur village, Merauke. Benefits to be gained by the study is obtaining information about the content of the proximate and organic matter of Pistia plants at the Wasur village, so the function can be optimized. The results of chemical content of biomass and compost Pistia showed that plants have the potential to be used as feed additives for monogastric livestock, especially cattle as well as additional materials for composting.
EVALUASI KONDISI TERMAL BANGUNAN GREENHOUSE DENGAN MATERIAL ATAP POLYCARBONAT UNIVERSITAS MUSASMUS MERAUKE Muchlis Alahudin; Anton Topan; wahida wahida; Dwilis Sarkol; Didik Didik
AGRICOLA Vol 3 No 1 (2013): AGRICOLA
Publisher : Universitas Musamus, Merauke, Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/ag.v3i1.116

Abstract

The aimof the research was to evaluate the thermal comfort of greenhouse which has roof polycarbonate.The research used quantitative approach. The variables for comfort standards were temperature, humidity and air movement. The determination of the case was based on the criteria of greenhouse roof material and Environment conditions surrounding thegreenhouse. Data were obtained by using instruments of, i.e. Thermo-Hygrometer and Anemometer. Data were analyzed quantitatively using convenience standard of research.The results showed that there were significant differences between temperature in greenhouse and temperature out greenhouse. Oriented building effect, used element building and environment condition affected to temperature inside and outside greenhouse because design greenhouse was not in standard concept for the greenhouse building for tropic condition
Pengaruh Pemberian Dosis Pupuk Organik Cair terhadap Pertumbuhan dan Produksi Tanaman Kacang Tanah (Arachis hypogaea L.) Arma Herawati; Amelia A Limbongan; Wahida Wahida
AGRICOLA Vol 8 No 2 (2018): AGRICOLA
Publisher : Universitas Musamus, Merauke, Papua

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Abstract

Liquid organic fertilizer is an alternative nutrient used by farmers. The appropriate dose of liquid fertilizer is important to ensure efficient and effective fertilization. This study aims to determine the effect of Super Flora liquid organic fertilizer doses on the growth and production of peanuts. The method used in this study was a Randomized Block Design (RCBD) with 6 (six) treatments and repeated 4 (four) times, so there were 24 experimental units. The results showed that the treatment of liquid super organic fertilizer did not have a significantly different effect on the observed variables on the growth component of peanut plants, but had a significantly different effect on the production component, namely the stover wet weight (g), number of pods per sample, and weigh 100 seeds (g). The best dose for peanut production based on research is 5 cc/ l water, this shows the highest production yield of 1,313 g/ plot, equivalent to 3.47 tons/ha.
Pengaruh pemberian Aras Urea Yang Berbeda dan Lama Fermentasi Pupuk Organik Cair Limbah Rumen Terhadap Kandungan Fisik dan Kimia (P2O5 dan K2O) Maria Magdalena Nay Nadu Lesik; Sendy L Merly; Wahida Wahida
AGRICOLA Vol 11 No 2 (2021): AGRICOLA
Publisher : Universitas Musamus, Merauke, Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/ag.v11i2.3305

Abstract

Pupuk organik cair dapat berasal dari limbah pertanian tidak tidak memiliki nilai jual, dapat berdampak pada pencermaran lingkungan dan belum dimanfaatkan oleh masyarakat setempat. Sedangkan limbah peternakan berasal dari limbah rumah potong hewan (RPH) seperti cairan rumen dan bolus yang belum dimanfaatkan dengan baik, sehingga berdampak pada pencemaran lingkungan dan kesehatan masyarakat. Limbah pertanian dan peternakan dapat dimanfaatkan sebagai pupuk organik cair. Tujuan dari penelitian ini mengetahui perbandingan komposisi dan lama fermenatsi cairan rumen dan limbah pertanian terhadap kandungan POC. Urgensi dari penelitian yang dilakukan sebagai bahan informasi dasar yang berkaitan dengan pemanfaatan limbah pertanian dan cairan rumen sapi sebagai pupuk organik cair (POC) yang dapat digunakan oleh petani untuk mendukung pertanian organik dikabupetan Merauke. Penelitian ini bersifat eksperimental dengan menggunakan rancangan acak lengkap faktorial (RAL) dengan 3 Perlakuan dan 3 Ulangan yang terdiri dari yaitu, Perlakuan I 5%, Perlakuan II 10% dan Perlakuan III 15% yang akan dilakukan dengan fermentasi. Perlakuan waktu selama 1 minggu, 2 minggu dan 3 minggi. Sampel penelitian kemudian akan dianalisis dengan pengiriman sampel ke laboraturium UNHAS. Parameter pengataman yaitu pH dan analisis kualitas pupuk organik cair meliputi P2O5 dan K2O. Dari hasil penelitian menujukkan bahwa nilai P2O5 tertinggi teradap pada PIII (urea 15%) yaitu 0,640 pada minggu ke 2 dan K2O pada perlakuan PIII (15%) yaitu 0,063 minggu ke 3. Berdasarkan hasil penelitian pupuk organik cair limbah pertanian dan cairan rumen belum memenuhi standar Kementerian Pertanian.
PELATIHAN PEMBUATAN SAOS SAMBAL DI KAMPUNG YABA MARU DISTRIK TANAH MIRING KABUPATEN MERAUKE Wahida Wahida; Elly Noer; Sajriawati Sajriawati
Musamus Devotion Journal Vol 2 No 2 (2020): Musamus Devotion Journal
Publisher : Musamus University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/mdj.v2i2.3207

Abstract

Through food processing technology, chili and tomatoes can be processed into more practical products. One of the popular chili preparations is chili sauce. Processed sauce use as a seasonings, add flavour to the food, and complement the dish. The purpose of this community service activity is to provide additional knowledge to the people of Yaba Maru Village on how to make a hygienic and durable chili sauce, that give economic advantage to the people. Yaba Maru village is one of the villages in the Tanah Miring District of Merauke Regency, which has abundant chili and tomato production. For the Yaba Maru community, tomatoes and chili are usually directly sold in raw form without processing. If the production are abundant, chili and tomatoes will be sold cheaply. Based on this, it is necessary to do community service activities that provide training on making chili sauce, to increase community knowledge and eventually increase the income of the community, especially for women or housewives. The method used in this service activity consists of training in making chili sauce, completed with how to package the sauce, to increase the quality and selling value of the products.
PELATIHAN PEMBUATAN CILOK IKAN SERTA ANALISIS USAHANYA Irine Ike Praptiwi; Maria M.D Widiastuti; Wahida Wahida; Modesta Ranny Maturbongs; Heny V Saiya
Musamus Devotion Journal Vol 3 No 1 (2021): Musamus Devotion Journal
Publisher : Musamus University

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Abstract

Fish have high nutritional value and are well consumed by the community,especially children, one of the fish that has a high nutritional content, namely gastorfish (Channa striata), besides containing albumin needed by the body. Thiscommunity service aims to improve the skills of local communities in processingfishery products in the form of Gastor fish and meat into products that have a higherselling value and are more popular with the community, especially children. Thisservice activity lasted for 1 day carried out on Sunday, July 28, 2019, located in oneof the local residents in RT 11 RW 2, Rimba Jaya Village, Merauke Regency. Themethod used in this service activity is in the form of explanations, training in theform of direct practice in making processed fish meat in the form of cilok. Theresponse from the community service participants was quite enthusiastic, theyparticipated in activities from beginning to end and were actively involved in themanufacturing process, to the calculation of business analysis
PROGRAM PENDAMPINGAN MAKANAN SEHAT DAN BERGIZI PADA WARGA KAMPUNG SARMAYAM DISTRIK TANAH MIRING KABUPATEN MERAUKE Rosmala Widijastuti; Sunarni Sunarni; Wahida Wahida
Musamus Devotion Journal Vol 3 No 1 (2021): Musamus Devotion Journal
Publisher : Musamus University

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

Abstract

The spread of the Covid 19 virus in 2019 and continuing in 2020 has made all members of thecommunity remain vigilant in maintaining public and individual health. Public understanding onhow to prevent the spread of the virus through health protocols have been implemented in aconscious manner. Apart from protect themselves through avoiding physical contact, people arealso obliged to know how to protect themselves through improving their own health status(immunity), one of which is through food. Processed foods that are consumed every day haveadvantages and disadvantages to meet their balanced nutritional needs. This community serviceis carried out with the aim of providing solutions in making processed food that can improvepeople immunity and thus prevent the spread of the Covid 19 virus. The method of implementingthis service activity through theory and practice is carried out on community members, especiallyPKK member in Sarmayam village, amounting to 30 people. The activity is carried out for oneday at the Sarayam village hall. The result of this activity is that the community understand whyand how the Covid 19 virus can be transmitted, then the community can make healthy food intakein the form of processed food to meet nutritional needs during the Covid 19 pandemic. Skills andknowledge have increased related to understanding healthy food processing. and nutritious.
PELATIHAN PENGOLAHAN BATANG PISANG MENJADI “GEDEBOG CRISPY” DIKAMPUNG SERMAYAM yosefina mangera; Wahida Wahida; Nurhening Yuni Ekowati; Rosmala Widjijastuti; Indah Widanarti
Musamus Devotion Journal Vol 4 No 1 (2022): Musamus Devotion Journal
Publisher : Musamus University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/mdj.v4i1.4157

Abstract

One of the impacts of the spread of covid 19 for the community is the decline in the economic life of the people affected by covid 19. Efforts to revive the economy of the community is done by providing training to the community to produce processed food products that have economic value. One of the most popular processed food products today is banana stem chips. Banana stem chips are processed from the midrib of banana stems, which so far have not been widely used by the community as food. Merauke is an area with an abundance of banana plant diversity, one of which is in Sermayam Village. The PKK women's group in Sermayam Village is one of the community groups that are both targets and partners in this service activity. Partners involved in this service activity are PKK women in Sermayam Village. This training activity aims to increase knowledge and skills to process processed food products from materials available in the local area. With this activity partner members are given training to process banana stems into banana stem chips so that they become more economically valuable. Partners are also given training to package attractive products so that their processed products can be accepted by the market. Seeing the enthusiasm of partners in this activity, partners are expected to increase their productivity so that they are more empowered and independent.
PELATIHAN PEMBUATAN ABON IKAN GABUS DI KAMPUNG SARMAYAM INDAH DISTRIK TANAH MIRING KABUPATEN MERAUKE Wahida Wahida; Sunarni Sunarni; Rosmala Widijastuti
Jurnal Marine Kreatif Vol 4, No 1 (2020): Marine Kreatif
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jmk.v4i1.2453

Abstract

Masyarakat kampung Sarmayam Indah memanfaatkan ikan gabus sebagai ikan konsumsi dengan cara dibakar dan dimasak sehingga tidak dapat bertahan lama. Sehingga perlu dilakukan pengolahan ikan gabus agar lebih bisa bertahan lama dan mempunyai nilai ekonomis yang tinggi. Salah satu cara untuk mengembangkan pengolahan ikan gabus yakni menjadi Abon. Metode pelaksanaan terdiri dari tahap sosialisasi dan pelatihan pembuatan abon ikan. Kegiatan dilaksanakan bulan November 2018. Dengan adanya kegiatan sosialisasi dan Pelatihan pembuatan abon ikan di kampung Sarmayam Indah distrik Tanah Miring kabupaten Merauke masyarakat yang ada di kampung tersebut terutama ibu-ibu rumah tangga memperoleh pengetahuan dan keterampilan dalam mengolah ikan gabus terutama dalam pembuatan abon ikan gabus
Co-Authors Amelia A Limbongan Andriyono an Andriyono Andriyono Anton Topan, Anton Arma Herawati Diana Sri Susanti Didik Didik Dwilis Sarkol Ekowati, Nurhening Yuni Elly Noer Frederikus Suburika Gergorius Robertus Duyop Hasmawati Hasmawati Heny Vensye Saiya Indah Widanarti Irianis Luky Latuperisa Irine Ike Praptiwi, Irine Ike Maria M.D Widiastuti Maria Magdalena Nay Nadu Lesik Modesta Ranny Maturbongs Mohamad Solikhin Muchlis Alahudin, Muchlis Nur Aisah Cindy Lestari Nurul Azizah Tamher Rex Konstantinus Lingitubun Rosmala Widijastuti Rosmala Widijastuti Rosmala Widjijastuti Sajriawati Sajriawati Satra Satra Sendy L Merly Sunarni Sunarni Yosefina Mangera Yosefina Mangera Yosehi Mekiuw Yosehi Mekiuw Yus Witdarko Zaipah Zainal Tuo