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All Journal Jurnal Teknologi Industri Pertanian Cannarium (Jurnal Ilmu-ilmu Pertanian) Prosiding Semnastek agriTECH AGRIKAN Jurnal Ilmiah Agribisnis dan Perikanan JURNAL PengaMAS Industrial Research Workshop and National Seminar Agrikan: Jurnal Agribisnis Perikanan
Erna Rusliana Muhamad Saleh
Program Studi Teknologi Hasil Pertanian,Fakultas Pertanian, Universitas Khairun
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Industrial & Manufacturing Engineering Mechanical Engineering Social Sciences Other

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PELATIHAN PEMBUATAN TEPUNG SUKUN DI PADA IBU-IBU PKK DESA MAITARA, KECAMATAN TIDORE UTARA, TIDORE KEPULAUAN Erna Rusliana Muhamad Saleh; Eka Ulandari Banyal; Fendi Ahmad Taib; Muhammad Sardi Ridwan
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Publisher : UNIVERSITAS KHAIRUN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/pengamas.v6i3.6835

Abstract

Desa Maitara merupakan salah satu desa di Kecamatan Tidore Utara dengan penduduk bermata pencaharian petani, nelayan dan buruh. Tingkat pendidikan masyarakatnya yaitu rata-rata berada pada tingkat rendah dan keterampilan terbatas. Ini membuat kehidupan ekonomi masyarakat Desa Maitara Kota Tidore Kepulauan memiliki pendapatan rendah. Padahal Desa Maitara memiliki potensi alam seperti sukun yang memungkinkan untuk memperbaiki kehidupan ekonominya. Tujuan dilakukannya kegiatan ini melakukan transfer teknologi tentang teknologi pengolahan tepung sukun sesuai dengan standard Good Manufacturing Poduct pada masyarakat Desa Maitara khusunya ibu-ibu PKK dan remaja putrid dan melakukan pendampingan desain kemasan yang sesuai standard kemasan pangan. Pelatihan diberikan kepada 20 orang ibu-ibu PKK dan remaja putri di Desa Maitara.  Hasil pelatihan menunjukkan bahwa ibu-ibu PKK yang awalnya 100% belum tahu cara pembuatan, setelah diberi pelatihan maka 100% telah mengetahui cara pembuatan tepung sukun. Pelatihan ini membuka wawasan peserta bahwa pembuatan tepung sukun itu mudah.  Hal ini terlihat dari hasil test yang diberikan. Pada awalnya sebelum pelatihan, 70% peserta menganggap pembuatan tepung sukun itu sulit. Setelah pelatihan hanya tinggal 10% yang menganggap pembuatan selai itu sulit. Secara umum, 90% peserta merasa puas dengan pelatihan ini.
Making Probiotic Drinks Based Bogor Pineapple Skin Using Lactobacillus casei with Different Fermentation Time Rahayu, Weny; Albaar, Nurjanna; Muhamad Saleh, Erna Rusliana
Agrikan Jurnal Agribisnis Perikanan Vol. 14 No. 1 (2021): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

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

Abstract

This study aims to determine the best fermentation time to obtain pineapple skin probiotic drinks and to determine the effect of fermentation time on the chemical, microbiological and organoleptic characteristics of pineapple skin probiotic drinks. This research method used a simple one-factor Completely Randomized Design consisting of 5 treatments and 3 replications so as to obtain 15 experimental units. The treatment consisted of 5 treatments, namely the duration of fermentation 24 hours, 48 hours, 72 hours, 96 hours, 120 hours. Parameters observed include chemical and microbiological properties, namely pH, vitamin C, ash content, lactic acid, total lactic acid bacteria, while for organoleptic properties include aroma, color and taste. Making a probiotic drink based on bogor pineapple skin using lactobacillus casei with different fermentation times has a significant effect on the parameters of pH, lactic acid, total lactic acid bacteria and has a significant effect on color organoleptic parameters. While the parameters of vitamin C, ash content, aroma and taste did not have a significant effect. Making a probiotic drink based on bogor pineapple skin using lactobacillus casei with different fermentation times, the best is in the 24-hour fermentation treatment.
Formulation Food Bars Made From Sago, Cakalang Fish Flour And Puree Mulu Bebe Bananas Yasim, Fardiana; Muhamad Saleh, Erna Rusliana; Albaar, Nurjanna
Agrikan Jurnal Agribisnis Perikanan Vol. 15 No. 1 (2022): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1731.629 KB) | DOI: 10.52046/agrikan.v15i1.1005

Abstract

This study aimed to influence of sago consentration, fish flour and mulu bebe banana on physical, chemical, organoleptic characteristics and the best formulation of food bars as emergency food. The parameters observed were physical and chemical characteristics include color, texture, moisture content, ash content, carbohydrate, protein, fat, caloric, and organoleptic value.The results showed that food bars from sago, cakalang fish flour and puree mulu bebe banana which hardness level 4,78 N to 7,17 N, color values ​​include color values ​​(L*) 53.28 to 57.76, color value (a*) 8,54 to 10,18, color value (b*) 25,22 to 27,44, moisture content 5,32% to 7,03%, ash content 1,16% to 1,3367 %, protein content 18,44% to 18,72%, fat content 14,34% to 15,78%, carbohydrate content 58,04% to 59,96%, calorific value 438,67 kcal/100 g to 447, 87 kcal/100 g. Organoleptic characteristics includes colors 6,67 to 6,93 (somewhat like), flavor 6,0 to 6,9 (somewhat like), taste 5,92 to 6.723 (neutral to somewhat like) and texture6.0 to 6,8 (somewhat like). The best formulation is that F3 treatment has chemical characteristics includes 6,85% moisture content, 1,26% ash content, 18,48% protein content, 14,34% fat, 58,95% carbohydrate, 438,67/100g calorific value. Physical characteristics includes hardness level of 5,18 N, brightness value (L*) 55.26, redness value (a*) 9,48, yellowish value (b*) 27.01, and organoleptic characteristics include color 6,8 (somewhat likes), flavor 6.0 (somewhat likes), taste 6,18 (somewhat likes), texture 6,0 (somewhat likes)
Training on Coconut Jam in Moiso Village, South Jailolo District, West Halmahera Regency, North Maluku Muhamad Saleh, Erna Rusliana; Rahakbauw, Siti Nurhalisa; Umabaihi, Juliyanti; Mutiara Mofu, Priscilla Agustina
Agrikan Jurnal Agribisnis Perikanan Vol. 15 No. 1 (2022): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1218.745 KB) | DOI: 10.52046/agrikan.v15i1.1210

Abstract

Moiso village is one of the villages in West Halmahera district, North Maluku which has coconut potential. Diversification of coconut products in this village is limited to processing copra products, so the results obtained are less than optimal. Especially when the price of copra drops. Therefore, an alternative diversification of coconut products is needed that can provide added value for the people in Moiso Village. Among others, processed into coconut jam. To support this, the community needs to be taught about the processing technology in accordance with Good Manufacturing Product (GMP) standards. The purpose of this activity is to transfer technology about coconut jam processing technology in accordance with Good Manufacturing Product Standards to the people of Moiso Village, especially PKK women by providing training. The training was given to 10 women from PKK and KWT in Moiso. The results of the training showed that 90% of PKK mothers did not know how to make it, but after being given training, 100% of them knew how to make coconut jam. This training opened the participants' insight that making coconut jam is easy. This can be seen from the test results given. At first before the training, 80% of the participants thought that making coconut jam was difficult. After the training, only 30% thought that making jam was difficult. In general, 90% of the participants were satisfied with this training.
Food Safety Counseling at Home Industry in Moiso Village for Assistance with Permit Number PIRT (Pangan Industri Rumah Tangga) Muhamad Saleh, Erna Rusliana; Ibrahim, Abu Rahmat; Juharni, Juharni
Agrikan Jurnal Agribisnis Perikanan Vol. 15 No. 2 (2022): 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.v15i2.1255

Abstract

The home industry for coconut jam and VCO in Moiso village does not yet have a PIRT number so that the marketing of these two products is still limited. This is because they do not have knowledge related to PIRT management. Assistance is needed from parties who understand this. In the management of PIRT, there are stages of food safety education. Food safety education was attended by the home industry coordinator and his team. In this counseling material was presented on food safety, food packaging and labeling, the application of CPPB and food processing technology. There are pre-test and post-test at the beginning and end of the activity to assess participants' mastery before and after being given food safety education. The results of the counseling show that home industries are entitled to PIRT with several improvements to level 1 or 2. Several things need to be improved, including improving the position of the production site so that it is not close to the WC, storage areas for materials and tools to be more organized, sources of clean water for more production guaranteed continuity. Moiso's home industry has received a Food Safety certificate from the West Halmahera Health Office.
The Differencies Addition of Cristal Sugar Ratio on Red Peanut Jam in Local North Maluku Nursafa, Nursafa; Muhamad Saleh, Erna Rusliana; Masuku, Mustamin A.
Agrikan: Jurnal Agribisnis Perikanan Vol 13, No 2 (2020)
Publisher : Sangia Research Media and Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.13.2.479-485

Abstract

Red peanut butter tends to be easy to make and doesn't require a lot of additional ingredients. Besides jam is a processed product that is very popular with many people, especially the mobility, because it is practical and preferred as a spread of bread for the breakfast menu. This study aims to determine the chemical and organoleptic properties of red peanut butter with the addition of different sugars. This research method uses a simple Randomized Complete Design (CRD) one factor consisting of 5 treatments and three replications so as to obtain 5x3 = 15 experimental units. The treatments consisted of 5 treatments namely adding 15% sugar (K1), adding 20% sugar (K2), adding 25% sugar (K3), adding 30% sugar (K4) and adding 35% sugar (K5) with peanut porridge 1 kg The parameters observed include chemical properties, namely water content, ash content, fat content, protein content, carbohydrate content, crude fiber and dissolved solids while for organoleptic properties include color, aroma, texture and taste. The addition of different sugars gives significantly different effects on water content, carbohydrate content, protein content, color, aroma, texture and taste. Red peanut butter is the best treatment, which is the addition of 35% sugar (K5).
Potential of Bioethanol Production from Local Agricultural Waste in North Maluku Hi. Luth, Muhamad Sahman; Muhamad Saleh, Erna Rusliana; Albaar, Nurjanna
Agrikan: Jurnal Agribisnis Perikanan Vol 13, No 2 (2020)
Publisher : Sangia Research Media and Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.13.2.454-463

Abstract

The problem of the world energy crisis facing many countries, including Indonesia, can be overcome by using alternative energy sources to be used as fuel such as bioethanol. North Maluku is one of the regions in Indonesia that has a lot of agricultural products including waste. This agricultural waste contains a lot of carbohydrates which have the potential to be processed into bioethanol. This study aims to review research related to bioethanol production from agricultural waste and see the potential for bioethanol production from agricultural waste in North Maluku. This research method is written based on literature study. Sources of data in this study came from: 1). Related research journal. 2). Related institutions (BPS Maluku Utara). Data processing is carried out in calculating the potential bioethanol that can be produced. The results of the study showed that there were 190,276,660,746 tons of waste in North Maluku. If converted into bioethanol, there will be 10,630,272.41 kiloliters of bioethanol. Thus, North Maluku has the potential for bioethanol production.
Making Probiotic Drinks Based Bogor Pineapple Skin Using Lactobacillus casei with Different Fermentation Time Rahayu, Weny; Albaar, Nurjanna; Saleh, Erna Rusliana Muhamad
Agrikan: Jurnal Agribisnis Perikanan Vol 14, No 1 (2021)
Publisher : Sangia Research Media and Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.14.2.172-183

Abstract

Probiotic drink is a functional food that contains probiotic bacteria and can improve digestive health. This study aims to determine the best fermentation time to obtain pineapple skin probiotic drinks and to determine the effect of fermentation time on the chemical, microbiological and organoleptic characteristics of pineapple skin probiotic drinks. This research method used a simple one-factor Completely Randomized Design (CRD) consisting of 5 treatments and 3 replications so as to obtain 15 experimental units. The treatment consisted of 5 treatments, namely the duration of fermentation 24 hours, 48 hours, 72 hours, 96 hours, 120 hours. Parameters observed include chemical and microbiological properties, namely pH, vitamin C, ash content, lactic acid, total lactic acid bacteria, while for organoleptic properties include aroma, color and taste. Making a probiotic drink based on bogor pineapple skin using lactobacillus casei with different fermentation times has a significant effect on the parameters of pH, lactic acid, total lactic acid bacteria and has a significant effect on color organoleptic parameters. While the parameters of vitamin C, ash content, aroma and taste did not have a significant effect. Making a probiotic drink based on bogor pineapple skin using lactobacillus casei with different fermentation times, the best is in the 24-hour fermentation treatment (P1).
Optimization of Sago Flour Adhesive Concentration in Banana Waste Biocharcoal Briquettes Using Artificial Neural Network-Genetic Algorithm (ANN-GA) Saleh, Erna Rusliana Muhamad
Agrikan Jurnal Agribisnis Perikanan Vol. 17 No. 2 (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.v17i2.2195

Abstract

This paper presents the work of optimizing the adhesive concentration of sago flour biochar briquettes from banana waste to produce briquettes with the fastest boiling point using Artificial Neural Network with Genetic Algorithm (ANN-GA). Scenarios were carried out on the number of data sets (small and large). ANN is used as a technique for estimating the relationship between the concentration of sago flour adhesive biochar briquettes with the time it reaches the boiling point. The resulting ANN structure is 1:5:3:1:1 with backpropagation algorithm (Levenberg Marquart). The input parameter is the concentration of the biochar briquette adhesive and the output parameter is the time it reaches the boiling point of water. The best ANN performance is in scenario 1 (small data), the number of data sets is 4 with a regression coefficient (R) 0.99222, Mean-Squared Error (MSE) 6.89x 10-5. GA is used as an input parameter optimization technique to find the input parameter set point at what time it reaches the fastest boiling point. From running the GA program, the optimum concentration of sago flour adhesive was 13,9835% and the time to reach the boiling point was 25,017 minutes.
PELATIHAN PEMBUATAN KERIPIK PALA CRISPY BAGI IBU-IBU DAN REMAJA PUTRI DI KELURAHAN FORAMADIAHI KECAMATAN PULAU TERNATE KOTA TERNATE Saleh, Erna Rusliana Muhamad
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Publisher : LPPM UNIVERSITAS KHAIRUN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/pengamas.v7i2.8839

Abstract

Kelurahan Foramadiahi adalah salah satu kelurahan yang terletak di wilayah Kecamatan Pulau Ternate, Kota Ternate, terkenal dengan potensi sumber daya alamnya yaitu buah pala. Pala yang dibelah akan dibuang daging dan tempurung palanya menjadi limbah di kebun-kebun. Padahal daging buah ini masih berpotensi diolah menjadi produk lain yang bernilai jual. Selama ini masyarakat Kelurahan Foramadiahi belum mengetahui teknologi pengolahan ini karena keterbatasan pengetahuan dan ketrampilan. Oleh karena itu, dibutuhkan transfer teknologi kepada masyarakat Kelurahan Foramadiahi terutama ibu-ibu PKK dan remaja putri agar mampu menguasai teknologi pengolahan ini. Diharapkan mereka tidak hanya mendapatkan pengetahuan tersebut, namun dapat membentuk home industri yang mengolah limbah pala tersebut menjadi produk-produk yang bernilai jual dan memiliki keberlanjutan produksi serta usaha. Pelatihan diberikan kepada 20 orang ibu-ibu  PKK dan remaja putri di Kelurahan Foramadiahi. Hasil pelatihan menunjukan bahwa ibu-ibu PKK yang awalnya 100% belum tahu cara pembuatan, setelah diberi pelatihan maka 100% telah mengatahui cara pembuatan keripik pala. Pelatihan ini membuka wawasan peserta bahwa pembuatan kripik pala itu mudah. Hal ini terlihat dari hasil test yang diberikan. Pada awalnya sebelum pelatihan, 70% peserta menganggap pembuatan kripik pala itu sulit. Secara umum, 90% peserta merasa puas dengan pelatihan ini.
Co-Authors Albaar, Nurjanna Banyal, Eka Ulandari Eka Ulandari Banyal Endang Warsiki Erliza Noor Fardiana Yasim Fardiana Yasim Felika, Nurul Fendi Ahmad Taib Hi. Luth, Muhamad Sahman Ibrahim Rahmat Indah Rodianawati Irzaman, Irzaman Juharni, Juharni Masuku, Mustamin A. Masuku, Mustamin Anwar Muhamad Sahman Hi. Luth Muhammad Assagaf Muhammad Sardi Ridwan Mustamin A. Masuku Mutiara Mofu, Priscilla Agustina Nur Wulandari Nursafa Nursafa Nursafa, Nursafa Nurul Felika Rahakbauw, Siti Nurhalisa Rahayu, Weny Ridwan, Muhammad Sardi Syamsul Bahri Taib, Fendi Ahmad Taufik Djatna Umabaihi, Juliyanti Weny Rahayu Yasim, Fardiana Yusnaini Zulaeha Ma’bud