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All Journal JURNAL ILMU PERTANIAN E-Dimas: Jurnal Pengabdian kepada Masyarakat Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Martabe : Jurnal Pengabdian Kepada Masyarakat TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Majalah Ilmiah Warta Dharmawangsa Best Journal (Biology Education, Sains and Technology) Jurnal Riset Teknologi Industri Ihsan: Jurnal Pengabdian Masyarakat Agripreneur : Jurnal Pertanian Agribisnis Contributions of Central Research Institute for Agriculture
Misril Fuadi
Universitas Muhammadiyah Sumatera Utara
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Public Health Social Sciences

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PERBEDAAN SIFAT FISIK DAN AMILOSA BERAS PECAH KULIT DAN BERAS SOSOH Budi Suarti; Gusti Setiavani; Mhd Iqbal Nusa; Misril Fuadi; Ira Apriyanti
Jurnal Warta Dharmawangsa Vol 17, No 3 (2023)
Publisher : Universitas Dharmawangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46576/wdw.v17i3.3581

Abstract

Pengaruh Penambahan Buah Alpukat (Persea americana) dan Variasi Gula pada Pembuatan Yogurt Hasibuan, Dwi Sartika; MD, Masyhura; Fuadi, Misril
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 7, No 1 (2024): Jurnal Teknologi Pangan dan Hasil Pertanian
Publisher : Universitas Muhammadiyah Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30596/agrintech.v8i1.19929

Abstract

Penelitian ini bertujuan untuk menegtahui pengaruh penambahan konsentrasi buah alpukat (Persea americana) pengaruh penambahan variasi gula  dan interaksi antara konsentrasi buah alpukat (Persea americana) dan variasi gula pad pembuatan yogurt. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan dua (2) ulangan. Faktor I adalah konsentrasi buah alpukat demean sandi  (A) yang terdiri atas 4 taraf yaitu : A1 = 10 %, A2 = 20 %, A3 = 30 %, A4 = 40 %. Faktor II adalah variasi gula dengan sandi (G) yang terdiri atas 4 taraf yaitu : G1 = Gula Pasir, G2 = Gula Jagung, G3 = Madu, G4 = Gula Stevia. Parameter yang diamati meliputi total bakteri asam laktat, derajat keasaman, viskositas, kadar protein, uji organoleptik tekstur dan uji organoleptik warna. Konsentrasi buah Alpukat memberikan pengaruh yang berbeda sangat nyata (p0,01) terhadap pH, kadar protein dan uji organoleptik tekstur, berbeda nyata terhadap total BAL dan uji organoleptik rasa dan berbeda tidak nyata (p0,05)terhadap viskositas pada yogurt. Konsentrasi variasi gula memberikan pengaruh yang berbeda sangat nyata (p0,01) terhadap total bakteri asam laktat, pH, kadar protein, uji organoleptik tekstur dan uji organoleptik rasa dan berbeda nyata terhadap viskositas pada yogurt.Interaksi antara konsentrasi buah alpukat dan konsentrasi variasi gula memberikan pengaruh yang berbeda sangat nyata (p0,01) terhadap total bakteri asam laktat, berbeda nyata terhadap viskositas serta memberikanpengaruh berbeda tidak nyata (p0,05) terhadap pH, kadar protein, uji organoleptik rasa dan uji organoleptik tekstur pada pembuatan yogurt.
Pelatihaan Pembuatan Kerupuk Beras Pecah Kulit Dari Tepung Pregelatinisasi Di Desa Karang Anyar Kecamatan Beringin, Kabupaten Deli Serdang, Sumatera Utara Apriyanti, Ira; Suarti, Budi; Fuadi, Misril; Darmawan, Farhan; Fandewa, Arkan
IHSAN : JURNAL PENGABDIAN MASYARAKAT Vol 6, No 1 (2024): Ihsan: Jurnal Pengabdian Masyarakat (April)
Publisher : University of Muhammadiyah Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30596/ihsan.v6i1.15661

Abstract

Pelatihan pembuatan kerupuk beras pecah kulit dilaksanakan di desa karang anyar Kecamatan Beringin Kabupaten Deli Serdang dengan mitra kelompok Wanita tani. Metode Pelaksanaan PKM dengan memberi pelatihan tentang pembuatan kerupuk beras dari beras pecah kulit terdiri dari bahan tepung pregelatinisasi beras pecah kulit, garam, ketumbar, bawang putih, dan air. Permasalahan mitra belum mengetahui beras pecah kulit dan manfaatnya sehingga diperlukan pengolahan beras pecah kulit menjadi kerupuk. Tujuan Kegiatan PKM Ini adalah meningkatkan pengetahuan mitra tentang manfaat beras pecah kulit selain untuk kesehatan juga dapat diaplikasikan dalam pembuatan kerupuk. Hasil Kegiatan menggunakan  penilaian skala hedonic dengan skor 1 = Sangat tidak suka, 2 = tidak suka, 3 = suka, 4 = sangat suka , 5 = sangat-sangat suka. Peserta memberi penilaian kerupuk dari beras pecah kulit dengan skor lebih dari 4 menunjukkan peserta menyukai kerupuk. 
Exploration on Biological Resources to Reduce Carbon Emissions and Increase Nutritional Value of Corn (Zea mays) using Arbuscular Mycorrhizal Fungi and Glomalin PRATAMA, YOGI; FUADI, MISRIL
Contributions of Central Research Institute for Agriculture Vol. 18 No. 3 (2024): July: Agriculture and related sciences
Publisher : Central Research Institute For Agriculture

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

Abstract

Zero emissions have been a prominent topic in recent years, referring to the concept of reducing or eliminating greenhouse gas emissions, particularly carbon dioxide, from human activities such as transportation, energy production, and industrial processes. Agricultural practices, such as excessive or improper application of lime, inorganic fertilizers, and pesticides, can alter the physical and chemical properties of soil, affecting the abundance and diversity of beneficial organisms that support plant growth. have demonstrated that the use of Arbuscular Mycorrhizal Fungi (AMF) and glomalin can enhance protein and amino acid content in plants. The research found that the combined treatment of AMF and glomalin yielded better results than using each treatment separately. Additionally, this study indicated that AMF and glomalin applications could improve micro-nutrient content, including Fe, Zn, and Cu. The research was conducted in the Soil Microbiology and Ecology Laboratory and the Food Production and Analysis Laboratory at the Faculty of Agriculture, Universitas Muhammadiyah Sumatera Utara, from February 2023 to June 2023. The experimental design used was a Randomized Block Design (RBD) with three treatments: control, AMF, and AMF+Glomalin. The conclusion of this research is that the use of AMF and glomalin effectively enhances the nutritional value of corn, particularly in terms of organic matter, carbohydrates, and proteins. The findings are closely aligned with Indonesia’s Vision 2045, which aims to increase agricultural productivity, maintain environmental sustainability in farming, secure food supplies, reduce greenhouse gas emissions, encourage sector collaboration, enhance agricultural education, and achieve Sustainable Development Goals (SDGs). The study demonstrates that the use of AMF+Glomalin in agriculture significantly improves soil organic matter, corn nutrition, and sustainable practices, thus contributing to Indonesia’s Vision 2045 for a better future.
Analisis Produksi Minuman Melalui Fermentasi Bakteri Asam Laktat Berbahan Dasar Ubi Jalar Kuntoyo, Wisnu Amri; Fuadi, Misril; Manan, Abdul
BEST Journal (Biology Education, Sains and Technology) Vol 8, No 1 (2025): Juni 2025
Publisher : Program Studi Pendidikan Biologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30743/best.v8i1.11098

Abstract

Penelitian ini bertujuan untuk menganalisis produksi minuman melalui fermentasi bakteri asam laktat berbahan dasar ubi jalar. Ubi jalar, yang kaya akan karbohidrat dan kandungan gizi lainnya, digunakan sebagai bahan baku untuk menghasilkan minuman fermentasi yang bernilai tambah. Proses fermentasi dilakukan menggunakan bakteri asam laktat (Lactobacillus sp. atau Streptococcus thermophilus) dengan suhu inkubasi antara 30-37°C selama 24-48 jam. Penelitian ini mencakup analisis perubahan pH, kelikatan, dan karakteristik sensori (rasa, aroma, kemasaman, dan warna) pada minuman yang difermentasi dan dibandingkan dengan minuman non-fermentasi sebagai kontrol. Hasil penelitian menunjukkan bahwa proses fermentasi menghasilkan penurunan pH yang signifikan, yang mengindikasikan peningkatan kemasaman pada minuman. Selain itu, kelikatan minuman fermentasi juga lebih tinggi dibandingkan dengan minuman non-fermentasi. Uji sensori menunjukkan bahwa minuman fermentasi memiliki rasa yang lebih asam dan aroma yang lebih khas, sesuai dengan karakteristik produk fermentasi. Analisis statistik menggunakan uji t menunjukkan perbedaan yang signifikan dalam pH, kelikatan, dan kualitas sensori antara perlakuan fermentasi dan kontrol. Penelitian ini memberikan bukti bahwa fermentasi bakteri asam laktat pada ubi jalar dapat menghasilkan minuman dengan karakteristik yang unik dan memiliki potensi sebagai produk pangan fungsional. Minuman ini dapat menjadi alternatif produk sehat yang mengandung probiotik, berpotensi diterima oleh pasar sebagai minuman berbasis ubi jalar yang bernilai gizi tinggi
PHYSICAL CHARACTERISTICS AND SENSORY EVALUATION OF ROSELLE (HIBISCUS SABDARIFFA L.) BUTTERFLY PEA (CLITORIA TERNATEA L.) CORDIAL Yoarisandi, Mico; Fuadi, Misril; Bin Saari, Saiful Bahri
Agripreneur : Jurnal Pertanian Agribisnis Vol. 12 No. 2 (2023): December: Ilmu Pertanian
Publisher : Institute of Computer Science (IOCS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35335/agripreneur.v12i2.4813

Abstract

The purpose of this research is to explore the application of rosella extract and butterfly pea as the main ingredient in cordial. This research focuses on physical characteristics and sensory evaluation. This study used a completely randomized design method with two extraction treatments and 10 replications. The results of this study indicate that cordial roseela telang flowers in color measurement using a refractometer have results in which treat A has the most superior color L (21.04), a* (14.10), and b* (6.10), and viscosity measurement using a viscometer tool gets the most superior results (41.74), pH measurement gets the most superior results (2.66), and TSS Brix measurement (56.24%). Taste test results and overall acceptance show that cordial with formulations A and B have the best physical properties
MEKANISME PEMBUATAN SIRUP JAHE (ZINGIBER OFFICINALE) YANG BERGUNA UNTUK MENINGKATKAN PENDAPATAN RUMAH TANGGA DALAM SUASANA COVID-19 Puarada, Sakral Hasby; Syafrilia Gurning, Riris Nadia; Fuadi, Misril
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 5, No 1 (2022): Martabe : Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v5i1.68-74

Abstract

Saat ini, penyebaran infeksi Corona Virus Disease (COVID) -19 belum berhenti di banyak negara di dunia. Jika kita cermati dari kasus pertama Covid-19 di Wuhan, China pada akhir Desember 2019, jumlah kasus yang terinfeksi virus tersebut tidak berkurang. Kasus virus corona telah mencapai lebih dari 43 juta. Untuk sensus ini, 1.157.714 orang meninggal, atau 5.580 per 1 juta orang. Obat herbal telah lama menjadi obat tradisional. WHO menjelaskan bahwa 65% penduduk negara berkembang menggunakan obat tradisional. Jahe adalah salah satu tanaman biofarmaka yang paling sehat dan efektif. Ada banyak jenis yang tersedia di pasaran. salah satunya adalah varietas jahe merah. senyawa dari tanaman jahe memiliki aktivitas anti-bakteri. Senyawa ini memiliki fungsi yang kuat untuk mencegah bakteri. Salah satu produk olahan jahe yang dapat dihasilkan adalah sirup jahe. Sirup jahe merupakan produk olahan yang bisa dikonsumsi sebagai pengganti teh dan kopi di masa wabah saat ini. Selain itu, pengolahan agroindustri komoditas jahe dapat menghasilkan pendapatan diluar dari pendapatan yang biasanya didapatkan dari pekerjaan utama.
PELATIHAN BUDIDAYA PORANG SEBAGAI BAHAN PANGAN PREMIUM UNTUK MENINGKATKAN PENDAPATAN PETANI DI DESA SEKOCI KECAMATAN BESITANG KABUPATEN LANGKAT PROVINSI SUMATERA UTARA Fitria, Fitria; Rahmadani Manik, Juita; Fuadi, Misril; Alqamari, Muhammad; Said Siregar, Muhammad
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 5, No 10 (2022): Martabe : Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v5i10.3511-3516

Abstract

Porang (Amorphophallus oncophyllus Prain.) or often referred to as iles-iles belongs to the Araceae family and is one of the biological richness of Indonesian tubers. As a plant that produces carbohydrates, fats, proteins, minerals, vitamins, and dietary fiber, porang plants have long been used as food ingredients and exported as industrial raw materials. However, the plant has not been widely cultivated. Farmers generally only take and use plants that grow wild in the forest, in the fields under bamboo clumps, along riverbanks and mountain slopes. The Community Partnership Program is implemented in Lifeboat Village, District Besitang, Langkat Regency with partners consisting of citrus farmer groups. increase income. The method used to achieve the goals of this service is to conduct counseling or socialization of porang cultivation. The expected target is for partners to be able to cultivate porang as well as understand the benefits of porang plants for alternative food crops and can increase farmers' income so as to reduce food shortages in sustainability. The activity carried out is by distributing porang seeds in the form of frogs.
Pengaruh suhu pengeringan terhadap karakter fisikokimia dan aktivitas antioksidan tisane daun rosella (Hibiscus sabdariffa L.) Hasri, Fiddini Nurul; Fuadi, Misril; Zahari, Nur Izalin Binti Mohamad; Johari, Muhammad Shafiq Bin; Ismail, Norra; Samad, Norhartini Abdul
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 17 No 1 (2026)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/k93dqj15

Abstract

Roselle leaf tisane is the name for an herbal tea made from dried roselle leaves. Tisanes are popular for their aroma, antioxidant content, and therapeutic properties. Roselle leaves are known to be a source of antioxidants, flavonoids, and phenolic compounds, which contribute to their health benefits. This study aimed to investigate the effect of drying temperature on the physicochemical characteristics, antioxidant activity, and sensory acceptance of Roselle (Hibiscus sabdariffa L.) tisane. Roselle leaves were dried at 40°C, 50°C, and 60°C, and the resulting powders were analyzed for moisture content, water activity, color, total phenolic content (TPC), FRAP, DPPH, TEAC, total flavonoid content (TFC), pH, and sensory properties of the infusion at 60°C. Results showed that moisture and water activity decreased with increasing drying temperature, reaching the lowest values at 60°C. Antioxidant activities, including TPC, FRAP, DPPH, TEAC, and TFC, significantly increased at higher drying temperatures. The infusion pH slightly decreased with temperature, while color and overall sensory acceptance did not show significant differences. These findings indicate that drying at 50–60°C can enhance the bioactive compounds and antioxidant activity of Roselle leaves without compromising sensory quality. This study provides valuable insights for optimizing Roselle processing as a functional beverage with high antioxidant potential.
Pengaruh suhu pengeringan dan ukuran potongan terhadap karakteristik pengeringan nanas (Ananas comosus) Gajah, Hadijah; Fuadi, Misril; Ahmad, Noor Azizah Binti; Mohamad, Hairiyah Binti
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 17 No 1 (2026)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/9wdk9a64

Abstract

Pineapple (Ananas comosus L. Merr.) is a tropical fruit with high economic value, but it has a short shelf life, requiring post-harvest processing to increase stability and added value. This study aimed to analyze the effect of drying temperature and slice size on the physical, chemical, and microbiological characteristics of pineapple powder. Pineapple variety MD2 was dried using a convection oven at 60°C and 70°C with slice sizes of 0.25 cm and 0.125 cm. The parameters observed included moisture content, water activity (a_w), pH, total soluble solids (TSS), color (L*, a*, b*), and microbiological quality. The results showed that increasing the drying temperature and reducing the slice size significantly reduced the moisture content and a_w value of pineapple powder. Treatment at 70°C with a slice size of 0.125 cm resulted in the lowest a_w value and the best microbiological stability. However, higher drying temperatures tended to decrease color brightness due to non-enzymatic browning. Overall, the combination of a temperature of 70°C and a cut size of 0.125 cm is the optimum condition for producing pineapple powder that is stable and safe for consumption, while still maintaining the quality of the product color.
Co-Authors Abdul Manan Ahmad, Noor Azizah Binti Ainun , Alqamari, Muhammad Asmara Sari Nasution Azzy Hasby Prasetio Bachri Harun Siregar Bin Saari, Saiful Bahri Budi Suarti Darmawan, Farhan Desi Ardilla Eddiyanto Eddiyanto Eko Budiono Fandewa, Arkan Fitria Fitria Fitria Fitria Gajah, Hadijah Hartika, Dyan Hasibuan, Dwi Sartika Hasri, Fiddini Nurul Hilda Julia Ira Apriyanti Irma Julyanty Munthe Ismail, Norra Johari, Muhammad Shafiq Bin Juita Rahmadani Manik Khairunnisa Rangkuti Kuntoyo, Wisnu Amri Masyura M.D Maysura MD MD, Masyhura Mohamad, Hairiyah Binti Muhammad Fahmi Rangkuti Muhammad Hafiz Muhammad Said Siregar Pratama, Yogi Puarada, Sakral Hasby Rahmadani Manik, Juita Reni Puji Astuti Riris Nadia Syafrilia Gurning RR. Ella Evrita Hestiandari Sakral Hasby Puarada Samad, Norhartini Abdul setiavani, gusti SITI FATIMAH Surnaherman , Surya Sanjaya Umar Ramadhan Batu Bara Winda Astari Putri Pulungan Wira Dian Rasih Wiri Arianingrum Yoarisandi, Mico Zahari, Nur Izalin Binti Mohamad