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All Journal Jurnal Teknologi Agro-Industri INSIST (International Series on Interdisciplinary Research) Tropical Wetland Journal ZIRAA'AH MAJALAH ILMIAH PERTANIAN Jurnal Pengabdian Ilung (Inovasi Lahan Basah Unggul) JOURNAL OF WETLANDS ENVIRONMENTAL MANAGEMENT
Alia Rahmi
Program Studi Teknologi Industri Pertanian Fakultas Pertanian Universitas Lambung Mangkurat Banjarbaru
Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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DEVELOPMENT POTENTIAL OF NAGARA BEAN (Vigna unguiculata ssp. Cylindrica) CULTIVATED IN FRESHWATER SWAMPLANDS FOR PROCESSED FOOD Rini Hustiany; Emy Rahmawati; Alia Rahmi
TROPICAL WETLAND JOURNAL Vol 2 No 3 (2016): Tropical Wetland Journal
Publisher : Postgraduate Program - Lambung Mangkurat University (ULM Press Academic)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/twj.v2i3.37

Abstract

Nagara bean/ catjang (Vigna unguiculata spp. Cylindrica) is a subspecies of cowpea which is widely cultivated in freshwater swamplands of Daha Utara and Daha Selatan sub-districts, Hulu Sungai Selatan Regency. Nagara bean is a plant native to South Kalimantan, but its utilization is still very low compared to other cowpeas. The aims of this study were to analyze the chemical and physical characteristics of Nagara bean in processed food compared to those of soybeans; and to analyze the development potential of Nagara bean in processed food. The methods were the production of catjang flour from skinless Nagara beans; the production of catjang flour by roasting Nagara beans; the substitution of Nagara beans with coagulated and fermented soybeans. The results showed that the flour from skinless Nagara beans contained protein (24.16%) and carbohydrate (61.62%), while the flour from roasted Nagara beans contained protein (18.42%) and carbohydrate (69.33%). When compared to soybeans, papan and arabian beans, the two types of Nagara bean, could be coagulated with a higher water content and lower protein content. When Nagara beans were fermented, the water and protein contents of fermented beans were higher than those of soybeans. It can be concluded that Nagara beans could be used in processed foods chemically. Nagara beans however absorbed water easily, so they smelled sour and unpleasant and the texture became soft.
Rice Supply Patterns in Kalimantan Selatan: Part of solution for regional food security Arief RM Akbar; Alan Dwi Wibowo; Alia Rahmi; Sigit Prabawa
INSIST Vol 4, No 1 (2019)
Publisher : Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (955.48 KB) | DOI: 10.23960/ins.v4i1.214

Abstract

South Kalimantan is a largest rice producer in Kalimantan island. More than five years its rice met by their own production, moreover it has supplied to other area such as Kalimantan Tengah, Kalimantan Timur and Kalimantan Utara. In many studies, rice stocks play a critical role in determining the regional’s food security. In recent issues, rice stocks has a wide impact on an array of economic, political, societal stabilities. Unfortunately, most of the land in Kalimantan Selatan is classified as wetlands, where the land productivity is low. Therefore, this study analyzes rice supply patterns in Kalimantan Selatan in order to provide policies development toward rice self-sufficiency. This research is using system dynamics approach to explore the system which then develop any alternatives of rice policies. Eventually, this study provides evidences for the need to consider rice supply system in the regional’s food security policies.
Karakteristik Kimia, Mikrobiologi, Sensori Sereal Flakes Berbahan Dasar Tepung Ubi Nagara (Ipomoea batatas L.) dan Tepung Jewawut (Setaria italica) Ratna Ariani Nilateja Putri; Alia Rahmi; Agung Nugroho
Jurnal Teknologi Agro-Industri Vol 7 No 1 (2020): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1242.575 KB) | DOI: 10.34128/jtai.v7i1.106

Abstract

Sereal flakes merupakan produk sereal sarapan praktis yang diolah dari serealia seperti beras, gandum, jagung, dan umbi-umbian. Sereal flakes biasa dinikmati bersama dengan susu, air, atau yoghurt. Penelitian ini bertujuan untuk mengetahui sifat kimia, mikrobiologi, dan sensori produk sereal flakes dari ubi nagara dan jewawut yang merupakan bahan dari sumber daya lokal Kalimantan Selatan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 3 perlakuan dan 2 ulangan. Perlakuan tersebut adalah komposisi tepung ubi nagara dan tepung jewawut yaitu sebesar (75:25), (50;50), dan (25:75). Sereal flakes ubi nagara dan jewawut diuji kadar proksimat (kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat), kadar serat kasar, TPC, dan sensori (hedonik dan skoring). Berdasarkan pengamatan, sereal flakes dengan konsentrasi (25:75) merupakan perlakuan terbaik kandungan nutrisi dengan kadar air 0,55%, kadar abu 2,24%, kadar protein 11,40%, kadar lemak 20,70%, kadar karbohidrat 65,13%, kadar serat kasar 6,76%, kalori 492,29 kal/100g, dan TPC 8,5x101 koloni/ml. Dari ketiga perlakuan dinyatakan baik/layak untuk dikonsumsi karena masih memenuhi syarat mutu dari sereal SNI 01-42017-1996. Sedangkan biaya produksi untuk sereal flakes ubi nagara dan jewawut dengan formulasi (75:25) sebesar Rp.13.295,00/100g, formulasi (50:50) sebesar Rp.14.337,25/100g, dan formulasi (25:75) sebesar Rp.15.379,50/100g.
Pemberdayaan Masyarakat Melalui Diversifikasi Produk Labu Kuning Pada Kelompok Wanita Tani Sukses Makmur Di Desa Tambang Ulang Kabupaten Tanah Laut Susi Susi; Lya Agustina; Alia Rahmi
Jurnal Pengabdian ILUNG (Inovasi Lahan Basah Unggul) Vol 1, No 1 (2021)
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1198.957 KB) | DOI: 10.20527/ilung.v1i1.3566

Abstract

The development of small rural agro-industry based on local commodities such as pumpkin (waluh) is important in order to increase the added value of the product. The abundance of pumpkins in Tanah Laut Regency has not been used optimally. The women farmer group of Sukses Makmur in Tambang Ulang Village, Tanah Laut Regency really hopes to have a source of income or entrepreneurship that can be managed by them as a source of family income and to develop a productivity. Iptek Bagi Masyarakat Program (IBM) for the community include the stages of socialization, counseling and training on pumpkin-based products with the facilitation of appropriate and attractive packaging as promotional media efforts. Products are also facilitated to obtain PIRT legality from the Health Office. The implementation of science and technology for the community, it showed that KWT Sukses Makmur  are able to play an active role in the activities carried out which include several stages of training on pumpkin-based product diversification. Pumpkin-based products that can be produced include brownies, cakes, sponge cakes, pastels, donuts, puddings, wajik, sticks, and sweet breads. The production of pumpkin chips used a vacuum frying facility from BP3T South Kalimantan has been tested. Marketing activities have been carried out through door to door techniques and exhibition promotions, one of which is at the Expo South Kalimantan exhibition. It needs support from relevant agencies, especially the Tanah Laut Health Office where to get a PIRT to improve product marketing and promotion. This activity is also able to make the production of processed pumpkin a new entrepreneur and create entrepreneurial women who are able to maintain its sustainability. Keywords : pumpkins, diversification, Tambang Ulang, enterphreneurship
PENGARUH FORMULASI UKURAN PARTIKEL DAN SUHU PENGERINGAN TERHADAP AKTIVITAS ANTIOKSIDAN TEH HERBAL CELUP BAWANG DAYAK (Eleutherine palmifolia (L.) Merr) Muhammad Risan Hidayat; Alia Rahmi; lya agustina; Anhar Firdaus
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 43, No 3 (2018)
Publisher : Pusat Publikasi Jurnal Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v43i3.1481

Abstract

Bawang Dayak (Eleutherine palmifolia (L.) Merr.) is known as one of antioxidants sources because it has natural bioactive compounds such as phenol, flavonoids, tannins, glycosides, steroids, alkaloids which have good health benefits. Antioxidant can inhibit and prevent the damage caused by oxidation process of free radicals. Because of these benefits, bawang dayak is potential to be processed to a product such as herbal tea. The study aims to determine the effect of particle size formulation on drying temperature variation on antioxidant activity of bawang dayak herbal tea. The research method used is a randomized block design (RAK) of drying temperature consisting of one grouped factor that is the size formulation factor (F). The analysis  performed on tea stock were water content, ash content, and presence of phytochemical compounds, while in brewed tea were acidity (pH), antioxidant activity (DPPH method), and sensory analysis (hedonic scale 1 – 5). The results indicated that the particle size formulation on drying temperature variation had an effect on the antioxidant activity. The best result was obtained from 100% coarse size formulation at 50oC drying temperature with the value of inhibition percentage (%)  at 10 mg/ml of brewed tea is 77.38% and IC50 is 4.57 mg /ml brewed tea. The results of sensory analysis with hedonic scale for the treatment are for aroma (3.00; like slightly) and color (3.56; like), while taste can still be improved (2.32; dislike).
PENGARUH JENIS KEMASAN TERHADAP KONDISI PENYIMPANAN GABAH KERING PANEN, RENDEMEN GILING DAN BERAS KEPALA Tanwirul Millati; Arief RM Akbar; Susi Susi; Alia Rahmi
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 41, No 1 (2016): PEBRUARI TAHUN 2016
Publisher : Pusat Publikasi Jurnal Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v41i1.325

Abstract

Aging is a natural and spontaneous phenomenon which occurs during storage of dry grain, involving physical changes and chemical that would alter the quality of the cooking, processing, taste and nutritional value as well as affect the commercial value of rice.  Naturally aging takes a long time between 6-12 months so it is less economical. Aging may be accelerated by increasing the grain moisture content and storage temperature. Freshly harvested rough rice   contains high moisture content ranging between 21-26% and respiration  activity is still high which generate heat that can be accumulated by the packaging, so the grain temperature increases. The purpose of this study was to determine the types of packaging which can increase the temperature and RH storage, milling yield and head rice yield. Grain varieties used are Siam Pandak with five types of packaging, ie black plastic bags, sacks, cans, wood and tarpaulin, and stored for 72 hours. As a control, direct drying grain harvest is used. Observations are including temperature and RH in packaging, milling recovery and head rice yields. The results showed that all types of packaging used can increase the temperature and RH in the packaging than the temperature and RH in storage space. The most high milling recovery obtained from black plastic packaging, while the head rice yields all kinds of packaging meets the quality criteria V ISO 6128-2008 except wood packaging, although based on the percentage of head rice, tarpaulins packaging has the highest head rice. 
Analisis Tingkat Kesukaan Konsumen, Penetapan Umur Simpan dan Analisis Kelayakan Usaha Dodol Pisang Awa Alia Rahmi; Susi Susi; Lya Agustina
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 37, No 2 (2013)
Publisher : Pusat Publikasi Jurnal Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v37i2.42

Abstract

Dodol Pisang Awa is a newly introduced local banana-based product. Several basic studies are necessary in introducing the new product to the prospective producers and consumers. Studies conducted were consumer preference level, shelf life determination and business feasibility analysis. Result showed that the taste of Dodol Pisang Awa is accepted at level 4 (hedonic scale of 1-5) followed by the aroma, overall appearance, texture, and colour. The shelf life was limited to 10 days at room temperature, transparent HDPE packaging. Feasibility analysis suggested that the business plan is feasible at profitability value of 0.77 and business efficiency of 1.77.
PENGARUH PENGOLAHAN DAN PENYIMPANAN TERHADAP PENERIMAAN SENSORI DAN AKTIVITAS ANTIOKSIDAN MINUMAN HERBAL BAWANG DAYAK (Eleutherine palmifolia (L.) Merr) Vina Lustiana; Alia Rahmi; Agung Nugroho; Anhar Firdaus
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 43, No 3 (2018)
Publisher : Pusat Publikasi Jurnal Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v43i3.1480

Abstract

Bawang Dayak (Eleutherine palmifolia (L.) Merr.) is a plant that is often utilized by the community as a traditional medicine because it contains active compounds that have antioxidant activity. People usually prepare them by boiling. In this study, bawang dayak are processed to herbal drinks to determine the antioxidant activity during storage. The study aims of this research is to determine the best bawang dayak herbal drink based on antioxidant activity and sensory attributes by studying the effect of the processing (raw material and sweetener composition) and storage. This research uses factorial design method with randomized block design with grouping in storage time of day 0 and day 7. Factor I consists of 2 levels: fresh bawang dayak and dried bawang dayak, while factor II is unsweetened and sweetened (sucrose). The analysis were the presence of phytochemical compounds, acidity (pH), antioxidant activity (DPPH method), and sensory analysis (hedonic 1-5). The results showed that bawang dayak herbal drink made from dried herbs (40 g in 1 L water) processed by boiling for 10 minutes, and stored for 7 days showed the best antioxidant activity with the value of % inhibition of 71.49%, and IC50 of 6.15 mg/ml, sensory attributes of hedonic scale of 2.9 for color (like slightly), 2.5 for aroma (like slightly) and 2.6 for taste (like slightly).
Changes in Chemical Composition and Rice Cooking Quality Through the Utilization of Respiration Heat of Freshly Harvested Rice During Storage Tanwirul Millati; Arief Rahmad Maulana Akbar; Susi Susi; Alia Rahmi
Journal of Wetlands Environmental Management Vol 5, No 2 (2017): July-December
Publisher : Center for Journal Management and Publication

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (454.247 KB) | DOI: 10.20527/jwem.v5i2.140

Abstract

This study aims to determine the effect of the type of packaging and storage time on the chemical composition and rice cooking quality by utilizing the respiration generated heat of freshly harvested rice. “Siam Pandak” variety of freshly harvested rice stored in black plastic bag and tarpaulin with storage time of 0, 1, 2, 3, 4 and 5 days. The results showed that the accumulation of respiration heat of freshly harvested rice during storage is only capable of raising the temperature in the packaging up to 28 – 31°C, slightly higher than room temperature ranging between 26 – 29°C. Types of packaging and storage time could increase water absorption capacity, protein and fiber contents; and reduce fat and carbohydrate contents. The increase in water absorption capacity was obtained in black plastic bag with storage time of one day, which amounted to 298.27% (an increase of 27.74% compared to control), the highest protein content with storage time of two days with a protein content of 8.56% (an increase of 7.31% compared to control), fiber content in the tarp packaging with storage time of five days, which amounted to 2.40% (an increase of 96.46% compared to control).
Co-Authors Agung Nugroho Agustina, Lya Alan Dwi Wibowo Anhar Firdaus Anhar Firdaus Arief Rahmad Maulana Akbar Arief RM Akbar Arief RM Akbar Emy Rahmawati Muhammad Risan Hidayat Ratna Ariani Nilateja Putri Rini Hustiany Sigit Prabawa Susi Susi Tanwirul Millati Vina Lustiana