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Consumer Preference Level on Cinnamomum burmanii Tea with Analytic Hierarchy Process Method Citra, Yulia; Susi, Susi; Al Hakim, Hisyam Musthafa
TROPICAL WETLAND JOURNAL Vol 4, No 1 (2018)
Publisher : The Journal is published by Graduate Programe of Lambung Mangkurat University

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

Cinnamon is one of the popular ingredients used as food additives or nonfood. Cinnamon has smells fragrant and sweet taste, it can be used as additional ingredient for tea bag production. Tea with additional cinnamon is one of product innovation of tea bag for increase functional value of tea. The purpose of this research is to know consumer preferences level of cinnamon tea based on internal attribute (colour, taste, and scent) and external attribute (packaging design, packaging material, information label, size and content of packaging) using Analytic Hierarchy Process (AHP) method. The result of consumer preferences of cinnamon tea based on Analitic Hierarchy Process (AHP) method as primary alternative for internal attribute based on color, taste, and smell is 2:1 formulation of ratio tea powder and cinnamon powder. The primary alternative of external attribute based on design, material, information label, size of packaging is prototype C (carton packaging).

Performance comparison of liquid smokes from galam wood, rubber wood, and oil palm frond as latex coagulants on the quality aspects of the rubber cup lump Nugroho, Ph.D., Agung; Majid, Iqbal Maulana; Al Hakim, Hisyam Musthafa
Jurnal Riset Industri Hasil Hutan Vol 11, No 1 (2019)
Publisher : Kementerian Perindustrian

The quality of rubber cup lump is ditermined by several factors, one of them is the latex coagulant. The type of latex coagulant also affects the coagulating time. Liquid smoke is one of the most recommended latex coagulants due its save and effective operation. Deorub, the most popular liquid smoke, is made from shell of oil palm kernel. There are still many alternatives of liquid smoke materials that may have lower economic values. This study was aimed to evaluate and compare the performance of three liquid smokes produced from three alternative materials namely galam wood, rubber wood, and oil palm frond as latex coagulants. This study was performed using groups random design with two factors, namely type of coagulants and the concentrations (10% and 5%). Evalution was performed on the speed of coagulating time and also the quality of rubber cup lumps resulted by the tested coagulants, such as water content, rubber dry weight, ash content, and also the value of sensory quality (smell, color, texture, and the bubble). Liquid smoke resulted from oil palm fronds showed the best performance due to itâ€™s lowest pH value (2.5) and the shorthest coagulating time (40 min) at concentration of 10%, which produced rubber lumps with rubber dry weight of 99.86% and ash content of 0.83%. Meanwhile, the highest yield of liquid smoke was resulted from galam wood (10%) with coagulating time of 72 minutes.

PENGARUH JENIS DAN KONSENTRASI PENSTABIL PADA PEMBUATAN MINUMAN PROBIOTIK KACANG NAGARA (Vigna unguiculata ssp. Cylindrica): Effect of Type and Stabilizer Concentration on the Manufacture of Probiotik Drinks from Nagara Beans (Vigna unguiculata ssp. Cylindrica) Ova Deana Sutrisno; Lya Agustina; Hisyam Musthafa Al Hakim
Pro Food Vol. 5 No. 2 (2019): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

ABSTRACT The beans used in this study were cowpea varieties with the Latin name (Vigna unguiculata ssp. Cylindrica) that are widely known as a protein source where 100 grams of nagara beans contains 22.9 grams of protein. This study aimed to determine the effect of the type and stabilizer concentrations on the quality of probiotic drinks of nagara beans. The types of stabilizers used in this study were Carboxy Methyl Celulose (CMC) and Xanthan gum. This research was carried out using Randomized Block Design (RBD), which consisted of two factors, namely factor I Stabilizing concentrations: 0.5%, 0.75% and 1% stabilizing factor II: CMC and xanthan gum with 3 replications , so that there were 18 times the experimental unit. Based on the SNI (2981: 2009), the best probotic drink was obtained in 1% CMC treatment with physical quality including liquid-viscous appearance, normal/distinctive smell, sour/distinctive taste, homogeneous consistency and gray color. As well as protein content of 1.7%, ash 0.1%, total lactic acid 0.7%, acidity level (pH) is 3.6 and total LAB 2.3 x 1011 CFU/ml. Keywords: Nagara beans, Carboxy methyl celulose, xanthan gum, probiotic drinks ABSTRAK Kacang yang digunakan pada penelitian ini merupakan kacang tunggak varietas nagara dengan nama latin (Vigna unguiculata ssp. Cylindrica). Kacang-kacangan banyak dikenal sebagai sumber protein dimana per 100 gram kacang nagara mengandung protein 22,9 gram. Penelitian ini bertujuan untuk mengetahui pengaruh jenis dan konsentrasi penstabil terhadap mutu minuman probiotik kacang nagara. Jenis penstabil yang digunakan pada penelitian ini yaitu Carboxy Methyl celulose (CMC) dan Xanthan gum. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Kelompok (RAK), yang terdiri dari dua faktor, yaitu faktor I Konsentrasi penstabil : 0,5%, 0,75% dan 1% dan faktor II jenis penstabil : CMC dan xanthan gum dengan 3 kali ulangan, sehingga didapat 18 kali satuan percobaan. Penelitian ini menghasilkan hasil terbaik yang mengacu pada SNI (2981:2009) tentang minuman probiotik yaitu pada perlakuan CMC 1% dengan mutu fisik meliputi penampakan cair-kental, bau Normal/khas, rasa asam/khas, konsistensi homogen dan warna abu-abu. Mutu kimia kadar protein 1,7%, kadar abu 0,1%, total asam laktat 0,7%, derajat keasaman (pH) 3,6 dan total BAL 2,3 x 1011 CFU/ml. Kata Kunci: Kacang Nagara, carboxy methyl celulose, xanthan gum, minuman probiotik.

Consumer Preference Level on Cinnamomum burmanii Tea with Analytic Hierarchy Process Method Yulia Citra; Susi Susi; Hisyam Musthafa Al Hakim
TROPICAL WETLAND JOURNAL Vol 4 No 1 (2018): 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.v4i1.57

Cinnamon is one of the popular ingredients used as food additives or nonfood. Cinnamon has smells fragrant and sweet taste, it can be used as additional ingredient for tea bag production. Tea with additional cinnamon is one of product innovation of tea bag for increase functional value of tea. The purpose of this research is to know consumer preferences level of cinnamon tea based on internal attribute (colour, taste, and scent) and external attribute (packaging design, packaging material, information label, size and content of packaging) using Analytic Hierarchy Process (AHP) method. The result of consumer preferences of cinnamon tea based on Analitic Hierarchy Process (AHP) method as primary alternative for internal attribute based on color, taste, and smell is 2:1 formulation of ratio tea powder and cinnamon powder. The primary alternative of external attribute based on design, material, information label, size of packaging is prototype C (carton packaging).

Desain dan Pabrikasi Alat Ukur Suhu dan Kelembaban Berbasis Modul Mikrokontroler ATMega 16A-PU Joko Santoso; Iwan Sugriwan; Arfan Eko Fahrudin; Tanto Budi Susilo; Oni Soesanto; Hisyam Musthafa; Alan Dwi Wibowo; Susi Susi
Jurnal Fisika Flux: Jurnal Ilmiah Fisika FMIPA Universitas Lambung Mangkurat Vol 19, No 1 (2022): Jurnal Fisika Flux: Jurnal Ilmiah Fisika FMIPA Universitas Lambung Mangkurat
Publisher : Lambung Mangkurat University Press

Research on design and fabrication of temperature and humidity measuring devices based on the ATMega 16A-PU microcontroller module can be realized directly on the FFB heating system. Temperature and humidity measuring devices consist of DC power supply, voltage follower, SHT11 sensor module, LM35 Waterproof sensor, 20x4 character LCD and ATMega 16A-PU microcontroller module. Whereas the FFB heating system consists of steam, boiler, air control room, and chamber. The system can be realized by placing the LM35 Waterproof sensor inside the air control room and the SHT11 sensor module inside the chamber. This system is also equipped with data acquisition software using the Delphi 7.0 program to display measured data in real-time and save it to Excel and the database. Tests carried out by flowing using wet steam generated from the boiler into the air control room and chamber. The average error value of reading the standard gauge with a gauge that has been made for the LM35 Waterproof sensor with a measurement range of 20-90ºC is 1.22ºC. As for the SHT11 sensor module, the average error value of readings with a measurement range of 20-90ºC and 40-90% is 1.04°C and 4.04%

POTENSI GAS RUMAH KACA (GRK) KOLAM ANAEROBIK PADA PENGOLAHAN LIMBAH CAIR PABRIK KELAPA SAWIT (LCPKS) Hisyam Musthafa Al Hakim; Lya Agustina
EnviroScienteae Vol 14, No 3 (2018): EnviroScienteae Volume 14 Nomor 3, November 2018
Publisher : Universitas Lambung Mangkurat

World vegetable oil needs to be increased every year along with population growth. Vegetable oil which potential to supply is palm oil because it has the highest productivity compared to other vegetable oil sources. Behind the rapid development of palm oil, came negative issue about environmental damage especially the increase of greenhouse gas emissions caused by the palm oil industry. This research aimed to calculate the potential of greenhouse gas caused by palm oil mill effluent (POME) treatment in the anaerobic pond. The method used is by capture methane and carbon dioxide at the float chamber then gas chromatography analyzed. The results showed that the highest methane and carbon dioxide released at night (10.00 – 11.00 pm). The average potential released methane is 9441.28 mg C-CH4 m-2h-1 and Carbon dioxide is 5920.74 mg C-CO2 m-2h-1.

Life Cycle Assessment Pada Pembibitan Kelapa Sawit Untuk Menghitung Emisi Gas Rumah Kaca Hisyam Musthafa Al Hakim; Wahyu Supartono; Agustinus Suryandono
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 39, No 2 (2014)
Publisher : Pusat Publikasi Jurnal Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v39i2.58

Palm oil plantations in Indonesia is growing every year due to increased consumption of vegetable oil in line with the increase in the population of the world that are used as food , cosmetics , renewable sources , etc. Challenges in the development of palm oil plantations are problems and negative issues; land conflicts, damage to biodiversity, and environmental damage issues. Environmental damage caused by palm oil plantations became the object of attack developed countries and Non Governmental Organization (NGO), with the pretext to cause an increase in Greenhouse Gas (GHG) emissions that cause global warming. This research aimed to determine the Greenhouse Gas (GHG) emissions in palm oil seedling production. Methods carried out were studying the environmental aspects of a product by Life Cycle Assessment (LCA) in which all environmental aspects were analyzed and evaluated throughout its life cycle. Steps in LCA were goal and scope definition, life cycle inventory, life cycle impact assessment, and life cycle interpretation. The result showed that in the palm oil seedling sources of Greenhouse Gas (GHG) emissions derived from the use of diesel fuel, NPK fertilizer, pesticides, and fungicides. Total emissions of Greenhouse Gases (GHG) is 0.50685 kg CO2 eq / seed. Diesel fuel became the biggest emissions is 0,332 kg CO2 eq / seed or 65.5 % and emissions from the use of NPK fertilizers is 0.1703 kg CO2 eq / seed or 33.6 % of total Greenhouse Gas ( GHG ) emissions in palm oil seedling.

Life Cycle Assessment of Sago Palm, Oil Palm, and Paddy Cultivated on Peat Land Saptarining Wulan; Haryoto Kusnoputranto; Jatna Supriatna; H.M.H. Bintoro Djoefrie; Hisyam Musthafa Al Hakim
Journal of Wetlands Environmental Management Vol 3, No 1 (2015): January-June
Publisher : Center for Journal Management and Publication

The continuously increasing population growth more than food agriculture growth on the existing land, has been encouraging to this research. The land use competition for agriculture and housing purposes have caused the land use change from forest to agriculture and housing. Within forested landscapes food production, commodity agriculture, biodiversity, resource extraction and other land uses are also competing for space. The forest land use change (deforestation) is one of the climate change causes. The impact of climate change among others is the uncertain climate, such as the long drought period, flood, and the extreme temperature that cause decreasing in agriculture production. Therefore, at present, many people use the marginal land, such as peat land for agriculture cultivation to increase the food agriculture production and to achieve the domestic and export demand. Indonesia has a huge peat land and the fourth biggest in the world after Rusia, Canada, and America. The focus of this study is comparing the life cycle assessment of three agriculture commodities: sago palm, oil palm, and paddy cultivated on peat land. The purpose of this research is to contribute a recommendation of the most sustainable commodity from the aspect carbon dioxide (CO2) emission among three food agriculture commodities include oil palm and paddy that currently as excellent commodities, and sago palm, the neglected indigenous plant, which are cultivated on peat land. The method applied for this research to analyze the environmental aspect using life cycle assessment (LCA) started from seedling, plantation, harvesting, transportation, and production process. The analysis result reveals that sago palm is the most environmental friendly. The lowest CO2 emission (ton/ha/year) is sago palm (214.75 Â± 23.49 kg CO2 eq), then paddy (322.03 Â± 7.57 kg CO2 eq) and the highest CO2 emission (ton/ha/year) is oil palm (406.88 Â± 97.09 kg CO2 eq).

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

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.

Penguatan Usaha Teh Bunga Melati Melalui Inovasi Teknologi Dan Sertifikasi Produk Di Desa Labuan Tabu Kabupaten Banjar Agustina, Lya; Millati, Tanwirul; Susi, Susi; Rohmanna, Novianti Adi; Hakim, Hisyam Musthafa Al; Purba, Febriani; Majid, Zuliyan Agus Nur Muchlis; Nisa, Nurul Fayzhatun; Dyah Frawesti
Lumbung Inovasi: Jurnal Pengabdian kepada Masyarakat Vol. 10 No. 4 (2025): December
Publisher : Lembaga Penelitian dan Pemberdayaan Masyarakat (LITPAM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/7vh1ys74

Program pengabdian kepada masyarakat ini bertujuan untuk meningkatkan daya saing usaha teh bunga melati di Desa Labuan Tabu melalui penerapan inovasi teknologi pengeringan, pengemasan, serta fasilitasi legalitas usaha dan digitalisasi pemasaran. Kebaruan program ini terletak pada integrasi tiga aspek utama yaitu teknologi produksi sederhana, fasilitasi legalitas usaha, dan penguatan pemasaran digital; dalam satu model pemberdayaan berbasis transfer teknologi yang melibatkan mahasiswa MBKM, yang belum banyak diterapkan pada usaha teh bunga melati lokal. Metode pelaksanaan meliputi sosialisasi, pelatihan, pendampingan, dan evaluasi menggunakan observasi serta kuesioner kepada peserta. Hasil kegiatan menunjukkan peningkatan keterampilan mitra sebesar 100% dalam penerapan teknologi pengeringan oven (8 jam pada 60°C) dengan kadar air stabil 8–10%, peningkatan kemampuan desain kemasan dan pembukuan digital sebesar 75%, serta keberhasilan fasilitasi legalitas usaha (NIB dan sertifikasi halal) sebesar 100%. Program ini mendukung pencapaian MBKM dan IKU perguruan tinggi melalui keterlibatan mahasiswa dalam proses pemberdayaan masyarakat. Dengan adanya kegiatan ini, usaha teh bunga melati diharapkan memiliki standar kualitas yang lebih baik, akses pasar yang lebih luas, serta daya saing yang meningkat. Strengthening the Jasmine Tea Business Through Technological Innovation and Product Certification in Labuan Tabu Village, Banjar Regency Abstrak This community service program aims to improve the competitiveness of jasmine tea businesses in Labuan Tabu Village through the application of innovative drying and packaging technologies, as well as facilitating business legality and digital marketing. The program's novelty lies in the integration of three main aspects—simple production technology, facilitating business legality, and strengthening digital marketing—in a technology transfer-based empowerment model involving MBKM students, which has not been widely implemented in local jasmine tea businesses. Implementation methods include outreach, training, mentoring, and evaluation using observations and questionnaires for participants. The results of the activity showed a 100% increase in partner skills in implementing oven drying technology (8 hours at 60°C) with a stable moisture content of 8–10%, a 75% increase in packaging design and digital bookkeeping capabilities, and a 100% successful facilitation of business legality (NIB and halal certification). This program supports the achievement of MBKM and university IKU through student involvement in the community empowerment process. With this activity, jasmine tea businesses are expected to have better quality standards, broader market access, and increased competitiveness.

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