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Procedure for Distribution Permits for Traditional Medicines Products for the Convenience of Traditional Medicine Micro Business and Traditional Medicine Small Business in North Maluku Mas'ud, Abdu; Nur, Amran; Rodianawati, Indah; Sundari, Sundari
Agrikan Jurnal Agribisnis Perikanan Vol. 17 No. 1 (2024): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52046/agrikan.v17i1.2321

Abstract

The increasing use of traditional medicinein the country has encouraged an increase in Micro and Small Enterprises(MSMEs)engaged in traditional medicine, including Micro Traditional Medicine Enterprises (UMOT) and Small Traditional Medicine Enterprises (UKOT) which have begun to emerge in society. Based on survey, there are 11 MSMEs that produce essential oils for traditional medicine and only 27,3% od MSMEs meet the Good Manufacturing Practices for Traditional Medicine (CPOTB) stage 1. One of the obligation that must be fulfilled by UMOT or UKOT in distributing the traditional medicine they produce is to have a distribution permit number for the medicine. In managing adistribution permit for traditional medicine, business actors must meet severat requirments and go through several stages explained in this article. It is estimated that business actors, both UMOT and UKOT, find it easier to manage a distribution permit for traditional medicine.
Pendampingan Petani Minyak Atsiri Dalam Pembuatan Diversifikasi Produk Turunan Minyak Atsiri Di Kota Ternate Rodianawati, Indah
Jurnal Pengabdian Masyarakat Hutan Vol 3 No 1 (2025): Jurnal Pengabdian Masyarakat Hutan
Publisher : Program Studi Kehutanan, Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/kehutanan.v3i1.365

Abstract

Kegiatan pendampingan petani minyak atsiri di Kota Ternate bertujuan untuk menigkatkan kapasitas petani dalam mngolah minyak atsiri menjadi berbagaiproduk turunan yang memiliki nilai tambah dan daya saing pasar. Selama ini petani hanya menjual minyak atsiri dalam bentu crude oil, yang berdampak pada rendahnya pendapatan. Melalui pendekatan partisipatif, pendampingan, dan pelatihan terpadu, kegiatan ini memfasilitasi petani dalam pembuatan produk turunan seperti, minak angin, balsam, sabun, lilin aromaterapi dan massage oil berbahan dasar minyak atsiri lokal (cengkeh, pala, dan minyak kayu putih). Hasil pendampingan menunjukkan peningkatan keterampilan teknis petani, pemahaman terhadap standar mutu produk, serta kemampuan pemasaran dasar. Kegiatan ini juga berhasil mendorong terbentuknya kelompok usaha bersama sebagai wadah produksi dan distribusi. Dengan demikian, diversifikasi produk turunan minyak atsiri menjadi strategi efektif dalam pemberdayaan petani dan penguatan ekonomi lokal di Ternate. Kata Kunci: minyak atsiri, pendampingan, diversifikasi produk, pemberdayaan petani
Upaya Meningkatkan Hasil Tanaman Ubi Kayu Varietas Lokal Maluku Utara Hartati, Tri Mulya; Roini, Chumidach; Rodianawati, Indah
Jurnal Pertanian Khairun Vol 1, No 1: (Juni, 2022)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/jpk.v1i1.4020

Abstract

The increasein cassava production is aimed at increasing yields that remain high according to needs and demand, therefore the target of increasing the weight of fresh tubers needs to be achieved with the method of development of cultivation technology. This research aims to examine the influence of cuttings sliced models and the number of shoots on the growth and yield of cassava crops. The study used local variety cassava cuttings from Tobelo, North Maluku. The study was arranged in factorial Randomized Block Design, as the first factor is the cuttings sliced model, consisting of 3 levels namely flat slice, one-sided sliced, and two-sided sliced, and the second factor is the number of buds consisting of 3 levels namely one bud, two buds, and three buds. Each treatment is repeated 3 times so there are 27 trial units. The results showed the treatment of the two-sided sliced model provided the highest average value on all observation parameters, while in the treatment of the number of buds, the number of buds one tended to provide the highest average value. The highest cassava production result was obtained in the combination of two-sided sliced model treatment with the number of buds one which is 15.96 tons ha-1.
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.
Co-Authors Amran Nur Chumidach Roini Hamidin Rasulu Mas'ud, Abdu Ransingin, Winarsih Sundari Sundari Tri Mulya Hartati