Article Per Year (5 Year)
p-Index From 2021 - 2026
0.817
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Industri Pertanian Jurnal Riset Industri Hasil Hutan Pro Food EnviroScienteae Jurnal Teknologi & Industri Hasil Pertanian Jurnal Pengabdian Al-Ikhlas Jurnal Proteksi Tanaman Tropika ZIRAA'AH MAJALAH ILMIAH PERTANIAN Lumbung Inovasi: Jurnal Pengabdian Kepada Masyarakat Jurnal Pengabdian Ilung (Inovasi Lahan Basah Unggul) jurnal proteksi tanaman tropika
Agustina, Lya
Teknologi Industri Pertanian, Universitas Lambung Mangkurat
Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Dentistry Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

Published : 21 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 21 Documents
Search

 1   2   3 
UPAYA PENINGKATAN PENERAPAN SANITASI PADA INDUSTRI PANGAN SKALA KECIL Lya Agustina
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.v43i3.1474

Abstract

Food security can be realized by applying the principles of sanitation in an industry. In this case, the SSOP (Sanitation Standard Operating Procedures) becomes a mandatory sanitation program for an industry to improve the quality of products and ensure a system of food production security. This research was carried out in three small-scale food industries (tofu, crackers and bread). Primary and secondary data obtained will be analyzed based on 8 key aspects of SSOP. Based on the key to implementing SSOP, basically the implementation of sanitation really needs to be improved, especially in terms of preventing cross contamination and eliminating pests. Efforts to implement hygiene workers are focused on the basic things, the using of gloves, masks and head covering (prevention of cross contamination), while the application of overall environmental sanitation by way of routine socialization directly or indirectly (through sanitation symbols attached to the area production) by industrial management.
PROSES AKTIVASI ARANG AKTIF DARI CANGKANG KEMIRI (Aleurites moluccana) DENGAN VARIASI JENIS DAN KONSENTRASI AKTIVATOR KIMIA Gusti Gilang Ramadhan Maulana; Lya Agustina; Susi Susi
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 42, No 3 (2017)
Publisher : Pusat Publikasi Jurnal Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v42i3.897

Abstract

Candlenut (Aleurites moluccana) is one of commodities widely grown in indonesia and undergo development production a rapid progress .Production plantation the people plants candlenut in 2014 reached 107,3 thousand tons (bps, 2014). Charcoal active are carbon already activated so pores open so retention is greater than the charcoal ordinary .The purpose of this research is to determine variety of and concentration activator chemical the best in the process activation so that can improve the quality of the active charcoal shells fruit candlenut produced. Design experiments used in in this research is a random a group (a shelf ) consisting of 2 factors , namely factors 1 is the type activator chemical ( j ) and factors 2 is the concentration of a solution activator ( a knockout ) .Of two factors obtained 9 kind of combination those who each experienced remedial treatment as much as two times order to obtain 18 unit treatment. The best treatment in this research was naoh 15 % that can be seen from the results of the parameter levels of carbon bound and absorption capacity iod more better than other treatment
KARAKTERISTIK SERAT TANDAN KOSONG KELAPA SAWIT (TKKS) DENGAN PERLAKUAN PEREBUSAN DAN PENGUKUSAN Lya Agustina; Udiantoro Udiantoro; Abdul Halim
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.v41i1.324

Abstract

Empty Fruit Bunches (EFB) is a byproduct of the processing of palm oil utilization is still limited. One Palm Oil Mill (POM) in South Kalimantan, with a production capacity of 800 tons/day can produce 176 tonnes of EFB/day. In Indonesia, oil palm empty fruit bunches be used as paper pulp, fiberboard and furniture filler material volume. The aim of this study was to analyze the characteristics and fiber yield as a byproduct of industrial EFB CPO (Crude Palm Oil). The method used in this study is the experimental method with a Randomized Block Design (RBD) single factor. Namely the treatment of boiling, steaming and without treatment (control), each of which carried 9 repetitions.Results showed that the EFB fiber characteristics which include tensile strength, density, length and diameter did not significantly affect the treatment of color while boiling and steaming. EFB fiber yield obtained does not affect the treatment of boiling and steaming.
PEMANFAATAN LIMBAH SABUT KELAPA ( Cocos nucifera L) DAN SERAT TANDAN KOSONG KELAPA SAWIT (Elais guineensis JACQ) SEBAGAI KOMBINASI BAHAN BAKU PEMBUATAN PAPAN PARTIKEL Adam Maulana; Udiantoro Udiantoro; Lya Agustina
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 44, No 1 (2019)
Publisher : Pusat Publikasi Jurnal Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v44i1.1724

Abstract

The utilization of coconut fiber that has not been optimal is one of the opportunities so that the waste has added value, one of which is to process it into particle board.  Objective research is to best composition particle board making from coconut coir waste material and TKKS to produce qualified particle board. The method used was a complete randomized design (RAL) with 3 treatment, single factor treatment ie the composition of raw materials in the form of coconut husk and TKKS. Comparison of the particle-making composition of particle board P0: 100% coco fiber: 0% of oil palm empty bunch fibers, P1: 75% : 25%, P2: 50% : 50%, P3: 25% : 75%, P4: 0% : 100%. Best results the combination of raw material composition of particle board is in the treatment of P0 (100% coco fiber: 0% of oil palm empty bunch fiber) with a density value of 0.43 g / cm³, moisture content 7.0%, Modulus of Elasticity - MoE 2.037.45 kg / cm2 and the Modulus of Rupture - MoR 46.14 kg / cm².
PEMANFAATAN CANGKANG BIJI KARET DAN (Havea brasiliensis) DAN CANGKANG KEMIRI (Aleurites moluccana) SEBAGAI BAHAN BAKU BIOBRIKET I Ketut Suka Astawan; Lya Agustina; Susi Susi
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 43, No 2 (2018)
Publisher : Pusat Publikasi Jurnal Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v43i2.1276

Abstract

Biobriquette a solid fuel that can be used as an alternative energy source that has a certain shape, Manufacture biobriket from agricultural waste shell rubber seeds and shell hazelnut can be done by adding adhesive, where the raw materials charred beforehand then crushed, mixed adhesives, printed by the system hydraulic or manual, and then dried. This research was conducted with two factor randomized block design (RBD) first factor comparison Biobriquette making material (rubber seed shells and shells Pecan) and the second factor is the adhesive tapioca konsentration (8%, 10% and 12%) 15 combination trials with replications per 2 times to obtain 30 units experimental unit. The  best treatment results in this study produced a 30:70 ratio between the shell and the shell pecan rubber seed with adhesive concentration of 10% which resulted in calorific value of 6609.32 Cal / g, 3.90% moisture content and ash content of 6.10%.
PENENTUAN FORMULASI BAHAN TAMBAHAN SEBAGAI BAHAN BAKU SUBSTITUSI PRODUKSI TEMPE MENGGUNAKAN UJI AMBANG BATAS (THRESHOLD) DAN UJI KESUKAAN (HEDONIK) Lya Agustina; Udiantoro Udiantoro; Suhandriyanto Suhandriyanto
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 41, No 2 (2016): TERBITAN TERBARU JUNI 2016
Publisher : Pusat Publikasi Jurnal Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v41i2.423

Abstract

Tempe is a food fermented soy beans or other legume species using the fungus Rhizopus oligosporus and Rhizopus oryzae. By utilizing dregs tofu and mocaf expected to provide added value to the additional material and as an effort to reduce the consumption of primary ingredient in the production of tempe namely soybean. The purpose of this study was to determine the formulation of additives that are most appropriate as an additional ingredient of making tempe using threshold test and hedonic test. The test results threshold suggests that there can be found the best formulation would be expected in each type of material, the entire formulation in both types of materials response difference exceeds the prescribed limit is 50%, but each type of material has a formulation that is approaching a percentage basis, ie formulation (95: 5) on the pulp out the different response of 60% and a formulation (95: 5) on mocaf with different response of 65%. The test results hedonic showed that tempe substitutes dregs tofu most preferred is tempe with the formulation of 95: 5, while the tempe mocaf most preferred substitution is tempeh with 55:45.
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.
Pemanfaatan Asap Cair sebagai Disinfektan untuk Memperpanjang Masa Simpan Buah Pisang Talas (Musa paradisiaca) Rahmatullah .; Udiantoro .; Lya Agustina
JURNAL PROTEKSI TANAMAN TROPIKA Vol 1 No 1 (2018): Edisi Februari 2018
Publisher : www.ulm.ac.id

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

Abstract

Buah pisang mencapai tingkat matang apabila pembesaran buah berakhir. Pisang yang mencapai tingkat matang akan masak dengan sempurna. Untuk menentukan kematangan buah dapat di tentukan dengan melihat ukuran dan bentuk dari jejari buah, warna, kulit, rupa warna benang sari yang tertinggal atau umur buah selepas pengeluaran jantung. Pemanenan pisang harus dilakukan secara hati-hati untuk menghindari kerusakan fisik dan penurunan mutu buah yang mengakibatkan kerugian (Sjaifullah, 1997). Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi asap cair dan suhu terhadap penyimpanan buah pisang talas. Serta menentukan konsentrasi dan suhu yang optimal untuk memperpanjang umur simpan buah pisang talas agar kesegaran bertahan lebih lama. Metode yang digunakan pada penelitian ini adalah rancangan acak kelompok (RAK). Analisis data menggunakan analisis varians ANOVA (One-Way Anova) yang dilanjutkan uji Duncan’s Multiple Range Test (DMRT) dan uji Kruskall-Wallis dilanjutkan dengan uji Multiple Comparisons (Post Hoc Test). Nilai terbaik terhadap Kekerasan (tekstur) Buah Pisang Talas yaitu hari ke-16 pada suhu ruang (S1) konsentrasi 10% dengan nilai (S1K3: 1,3d) dan Nilai terbaik terhadap Aroma Buah Pisang Talas yaitu hari ke-16 pada suhu ruang ber-AC (S2) konsentrasi 0% dengan nilai (S2K1: 1,13)
Pengoptimalan UMKM Jengkol Saus Lalaan Di Desa Pingaran Ulu, Kalimantan Selatan Rohmanna, Novianti Adi; Millati, Tanwirul; Agustina, Lya; Susi, Susi; Hakim, Hisyam Musthafa Al; Majid, Zuliyan Agus Nur Muchlis; Akbar, Arief RM; Saufi, Ahmad; Khusna, Lailil; Khairina, Mahfuzhah; Aristya, Muhammad Nabil Raihan; Azizah, Nur; Sari, Nur Sinta
Lumbung Inovasi: Jurnal Pengabdian kepada Masyarakat Vol. 9 No. 4 (2024): December
Publisher : Lembaga Penelitian dan Pemberdayaan Masyarakat (LITPAM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/linov.v9i4.2369

Abstract

Kalimantan Selatan merupakan wilayah pengolah jengkol atau dikenal dengan jaring, salah satu produk olahan jengkol yang terkenal adalah jengkol saus lalaan. UMKM Jaring Acil Ina merupakan salah satu UMKM yang menjual produk Jengkol saus lalaan. Akan tetapi dalam penjualan dan produksinya, UMKM Jaring Acil ina memiliki beberapa kendala diantaranya daya simpan yang relatif singkat. Secara garis besar, metode pengabdian ditentukan dalam penyelesaian permasalahan berdasarkan dengan apa yang dibutuhkan mitra. Proses penyelesaian masalah dilakukan dengan pemberian teknologi, sosialisasi, pelatihan, dan pendampingan kemudian dilakukan evaluasi pelaksanaan program keberlanjutan. Hasil dari evaluasi digunakan untuk menentukan tindak lanjut agar program yang sudah diberikan dapat terus berlanjut bahkan dapat diadopsi oleh kelompok tani lain. Berdasarkan hasil pengamatan, bahwa pengawetan jengkol yang paling efektif untuk memperpanjang masa simpan jengkol adalah dengan metode vakum pada proses pengemasan. Selain itu, proses penyimpanan dalam vacuum dan freezer dapat meningkatkan daya simpan produk (1 bulan) dibandingkan tanpa vacuum (3 hari). Selain masa simpan yang lebih lama, sifat organoleptic dari produk juga dapat bertahan lebih lama dibandingkan dengan metode vacuum dan metode penyimpanan lain. Berdasarkan hasil kegiatan yang telah dilakukan dapat ditarik kesimpulan bahwa produk jengkol saus lalaan dengan cita rasa uniknya, dapat memiliki nilai jual yang tinggi jika di kemas dengan tepat. Pengoptimalam kemasan tidak hanya dapat meningkatkan daya tarik visual, melainkan juga dapat memperpanjang masa simpan dan menjaga kulitas produknya. Hal ini menandakan adanya peluang besar UMKM untuk mengembangkan produk jengkol saus tahi lala menjadi oleh-oleh khas Kalimantan Selatan atau produk unggulan dengan kualitas yang baik. Optimization of MSMEs Jengkol Lalaan Sauce in Pingaran Ulu Village, South Kalimantan  Abstract South Kalimantan is a Jengkol processing area or known as netting, one of the famous Jengkol processed products is Jengkol saus lalaan. MSMEs Neting Acil Ina is one of the MSMEs that sells Jengkol saus lalaan products. However, in sales and production, Neting Acil ina MSMEs have several obstacles, including a relatively short shelf life. Broadly speaking, the method of service is determined in solving problems based on what the partners need. The problem-solving process is carried out by providing technology, socialization, training, and mentoring and then evaluating the implementation of sustainability programs. The results of the evaluation are used to determine follow-up so that the program that has been given can continue and can even be adopted by other farmer groups. Based on the observation results, the most effective preservation of Jengkol to extend the shelf life of Jengkol is by the vacuum method in the packaging processor. In addition, the vacuum and freezer storage have more shelf life of the product (1 month) than no-vacuum (3 days). In addition to a longer shelf life, the organoleptic properties of the product can also last longer compared to vacuum and other storage methods. Based on the results of the activities that have been carried out, it can be concluded that Jengkol saus lalaan products with their unique taste, can have a high selling value if packaged properly. Packaging optimizers can not only improve visual appeal, but also extend shelf life and maintain product quality. This indicates a great opportunity for MSMEs to develop Jengkol saus lalaan sauce products into souvenirs typical of South Kalimantan or superior products with good quality.
Implementing biogas technology as a liquid waste management strategy in palm oil mills to promote a circular economy: Penerapan teknologi biogas sebagai strategi pengelolaan limbah cair di pabrik kelapa sawit untuk mendorong ekonomi sirkular Agustina, Lya; Suprihatin, Suprihatin; Indrasti, Nastiti Siswi; Prasetya, Hermawan
Jurnal Teknologi & Industri Hasil Pertanian Vol. 30 No. 2 (2025): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v30i2.167-177

Abstract

Liquid waste management in the palm oil industry plays an essential role in minimizing environmental impacts and promoting the application of the circular economy concept. This research analyzed effective strategies for liquid waste management through a case study at two palm oil mills in Riau Province. Both mills implemented palm oil mill effluent (POME) treatment technology by converting it into renewable energy in the form of biogas, which was utilized either in biogas power plants (PLTBg) or directly as boiler fuel (co-firing). The results indicated that this technology was effective in reducing environmental impacts, particularly through lowering greenhouse gas emissions, while also improving energy use efficiency in both mills. The applied waste management strategy was based on the principles of reduce, reuse, recycle, and recovery, consistent with the circular economy framework. The environmental, financial, and social benefits derived from this approach are expected to encourage and serve as a reference for the broader adoption of this technology in other palm oil mills, thereby contributing to the realization of a circular economy in the palm oil industry. Keywords: Biogas power plant, circular economy, palm oil mill, POME, wastewater management
Co-Authors Abdul Halim Adam Maulana Agung Nugroho Alia Rahmi Anhar Firdaus Arief RM Akbar, Arief RM Aristya, Muhammad Nabil Raihan Dyah Frawesti Febriani Purba Gusti Gilang Ramadhan Maulana Hermawan Prasetya Hisyam Musthafa, Hisyam I Ketut Suka Astawan Khairina, Mahfuzhah Khusna, Lailil Majid, Zuliyan Agus Nur Muchlis Muhammad Risan Hidayat Nastiti Siswi Indrasti Nisa, Nurul Fayzhatun Nur Azizah Ova Deana Sutrisno Rahmatullah . Rohmanna, Novianti Adi Sari, Nur Sinta Sasi Gendro Sari Saufi, Ahmad Sholihah, Nitie Ma'rifatus Suhandriyanto Suhandriyanto Suprihatin Suprihatin susi susi Susi Susi Tanwirul Millati Teddy Hartuno Udiantoro . Udiantoro Udiantoro Udiantoro Udiantoro Udiantoro Udiantoro