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All Journal JURNAL SAINS PERTANIAN EQUATOR Jurnal Al-Ijtimaiyyah Jurnal Pengabdian Kepada Masyarakat (Indonesian Journal of Community Engagement) E-Dimas: Jurnal Pengabdian kepada Masyarakat JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Jurnal Agrotek UMMat FoodTech: Jurnal Teknologi Pangan Jurnal Akuntansi, Manajemen, Bisnis dan Teknologi Journal of Health and Nutrition Research Dirasah: Jurnal Pendidikan Islam RESLAJ: Religion Education Social Laa Roiba Journal Journal of Community Empowerment Fahmina Jurnal Pendidikan Islam Jurnal Kemitraan Masyarakat Eduprof Sustainability Nexus: Journal of Agriculture At-Takwin: Journal of Islamic Education Studies
Sholahuddin
Department Of Food Science And Technology, Faculty Of Agriculture, Universitas Tanjungpura, Pontianak
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Potensi Ekstrak Fenolat Dari Daun San-sangk (Albertisia papuana Becc.) Terhadap Kerusakan lemak Pada Daging Sapi EQBAL, MUHAMMAD; PURWAYANTI, SULVI; SHOLAHUDDIN, SHOLAHUDDIN
Jurnal Sains Pertanian Equator Vol. 6 No. 2 (2017): Oktober 2017
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspe.v6i2.19722

Abstract

Masyarakat Dayak di Kalimantan Barat memanfaatkan daun san-sangk sebagai salah satu bumbu masakan. Daun san-sangk mengandung asam galat senyawa kimia alami dari golongan fenolat yang berfungsi sebagai antioksidan. Penelitian ini bertujuan untuk mengetahui metode dan jenis pelarut ekstraksi yang menghasilkan senyawa fenolat tertinggi dari daun san-sangk dan diujikan ekstrak daun san-sangk terhadap kerusakan lemak pada daging sapi. Penelitian dilakukan 2 tahap yaitu tahap I ekstraksi fenolat dan tahap II uji kerusakan lemak pada daging sapi. Rancangan penelitian tahap I menggunakan Rancangan Acak Kelompok Faktorial dengan dua faktor yaitu metode ekstraksi (dekoksi dan maserasi) dan jenis pelarut ekstraksi (aquades, etanol dan campuran aquades dan etanol). Hasil penelitian tahap I diperoleh rendemen tertinggi 17,82 % (metode dekoksi dan pelarut aquades), dan total fenol tertinggi 19,90 mg GAE/g (metode dekoksi dan pelarut etanol). Hasil ekstraksi yang menghasilkan senyawa fenolat tertinggi diujikan pada daging sapi yang disimpan pada temperatur dingin (0-5 ºC) selama 4 hari. Hasil penelitian tahap II menunjukkan semakin tinggi konsentrasi ekstrak daun san-sangk (0%, 5%, 7,5% dan 10%) menghasilkan angka peroksida dan angka TBA lebih rendah dari batas ambang kerusakan. Dengan demikian, ekstrak fenolat dari daun san-sangk berpotensi untuk menurunkan kerusakan lemak pada daging sapi yang disimpan pada suhu dingin.Kata kunci : daging sapi, daun san-sangk, ekstraksi, kerusakan lemak, senyawa fenolat
Efisiensi Pengeringan Irisan Buah Mengkudu (Morinda citrifolia) Pada Berbagai Suhu Dan Metode Pengeringan Menggunakan Pengering Kabinet Arsito, Budi; Sholahuddin, Sholahuddin; Hartanti, Lucky
Jurnal Sains Pertanian Equator Vol. 9 No. 3 (2020)
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspe.v9i3.40563

Abstract

Masalah utama proses pengeringan adalah rendahya efisiensi alat pengeringan yang berpengaruh terhadap meningkatnya biaya produksi. Oleh karena itu dikembangkan metode pengeringan yang berbeda, untuk membandingkan lama dan efisiensi pengeringan irisan buah mengkudu (Morinda citrifolia) pada beberapa suhu. Metode pengeringan menggunakan tiga metode, yaitu metode konvensional, metode adsorpsi dan metode sirkulasi, dengan kombinasi suhu yaitu 50 °C, 57 °C dan 65 °C. Data hasil pengukuran diolah menggunakan kalkulator psikometrik dan dianalisa secara deskriptif. Hasil penelitian menunjukkan bahwa pengeringan yang paling singkat yaitu 11 jam pada pengeringan sirkulasi dengan suhu 65 ºC. Efisiensi pengeringan konvensional pada suhu 50 °C, 57 °C dan 65 °C menghasilkan efisiensi pengeringan masing-masing 15,8%, 14,6% dan 14,8%. Pengering metode adsorpsi dengan suhu 50 °C, 57 °C dan 65 °C menghasilkan efisiensi sebesar 13,9%, 15,5% dan 14,8%. Pengering metode sirkulasi dengan suhu 50 °C, 57 °C dan 65 °C menghasilkan efisiensi sebesar 17,5%, 17,6% dan 16,7%. Kata kunci: Adsorpsi, Konvensional, Pengeringan, Sirkulasi
Peningkatan Produktivitas Usaha Pengeringan Tepung Sagu Masyarakat melalui Introduksi Teknologi Tepat Guna di Kalimantan Barat Sholahuddin Sholahuddin; Josua Parulian Hutajulu; Evi Gusmayanti
Jurnal Pengabdian kepada Masyarakat (Indonesian Journal of Community Engagement) Vol 3, No 2 (2018): Maret
Publisher : Direktorat Pengabdian kepada Masyarakat Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (91.2 KB) | DOI: 10.22146/jpkm.28056

Abstract

Potentially, production of dried sago starch in Desa Arang Limbung, Sungai Raya, Kubu Raya District can be increased in term of quality and quantity. To achieve these, several problems have to be solved, i.e clean water availability for washing sago starch, washing mechanization to increase production capacity, and drying machine that efficient in operation and investment. Through IbM grant 2017, we have installed water filtration, sago washer, and solar dryer with greenhouse effect concept. Water filtration significantly increase the quality of water for use in washing sago starch and resulted in improved quality of sago starch. Mechanization of sago washing process and implementation of greenhouse effect dryer have increase capacity and efficiency of sago starch production. Generally, the introduced technology has been supported and accepted by stakeholder in Desa Arang Limbung. Further, the technology may support government policy in accelaration of food consumption diversity based on local resources.
Processing Cindalok Condiment Using Foam-Mat Drying Method Alpina Evi Melianti; Maherawati Maherawati; Sholahuddin Sholahuddin; Asih Melati
FoodTech: Jurnal Teknologi Pangan Vol 4, No 2 (2021): October
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v4i2.56720

Abstract

This study was conducted to determine the effect of egg white on the physicochemical and sensory characteristics of grass jelly condiments, using a randomized block design (RAK) consisting of 1 factor 3 treatment levels, where the ratio of egg white and grass jelly concentrations was 50g: 500g, 75g: 500g, 100g: 500g used nine replications so that 27 trials were obtained. Data were analyzed statistically using the ANOVA test, followed by the BNJ test. The Friedman test analyzed organoleptic data for the best treatment using the effective index method. The best treatment of cincalok condiments was found in the ratio of egg white and cincalok concentrations of 100g:500g, namely yield of 79.78%, the water content of 7.91%, the water activity of 0.63, ash content of 4.83%, total protein of 26.03%, total acid 7.39%.
Karakteristik Fisikokimia dan Sensori Kondimen Perisa Tempe Biji Karet (Hevea brasiliensis) Reni Septiana; Yohana Sutiknyawati Kusuma Dewi; Sholahuddin Sholahuddin
FoodTech: Jurnal Teknologi Pangan Vol 3, No 2 (2020): October
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v3i2.43142

Abstract

Tempe biji karet merupakan salah satu bahan pangan sumber protein yang dapat digunakan sebagai bahan pembuatan kondimen. Sampai saat ini jenis tempe yang digunakan untuk ekstrak bahan kondimen terbaik belum diketahui. Tujuan penelitian iniuntuk mendapatkan jenis ekstrak tempe yang menghasilkan karakteristik fisikokimia dan sensori kondimen terbaik. Rancangan penelitian menggunakan Rancangan Acak Kelompok (RAK) dengan satu (1) faktor perlakuan yaitu jenis ekstrak tempe (T) yang terdiri dari 3 taraf yaitu tempe segar (t1), tempe semangit (t2), tempe segar+ semangit (t3). Setiap perlakuan diulang sebanyak lima kali. Analisis data fisikokimia menggunakan ANOVA (α=5%) dan uji lanjut T berpasangan (α=5%), sedangkan analisa sensori menggunakan uji Friedman (α=5%) dan uji lanjut T berpasangan (α=5%). Berdasarkan analisa data menunjukkan bahwa  jenis ekstrak tempe berpengaruh pada karakteristik fisikokimia dan sensori kondimen yang dihasilkan. Hasil terbaik kondimen adalah menggunakan bahan baku tempe biji karet semangit dengan karakteristik fisikokimia yaitu kadar air (7,67%), kadar abu (6,31%), kadar protein (41,36%), rendemen (5,82%) dan karakteristik sensori yaitu warna 4,91 (netral), aroma 4,20 (netral), rasa 4,77 (netral) dan kesukaan keseluruhan 5,00 (agak suka).
PKM Kelompok Gula Kelapa Berkah Desa Sungai Kupah Kecamatan Sungai Kakap Kabupaten Kubu Raya Dwi Raharjo; Sholahuddin Sholahuddin; Sulvi Purwayantie; Suko Priyono
E-Dimas: Jurnal Pengabdian kepada Masyarakat Vol 13, No 3 (2022): E-DIMAS
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/e-dimas.v13i3.4959

Abstract

Kelompok Gula Kelapa Berkah di Desa Sungai Kupah merupakan salah satu kelompok penghasil gula kelapa dan buah kelapa. Ada dua permasalahan yang dihadapi oleh Kelompok Gula Kelapa Berkah Desa Sungai Kupah, (1) kelompok hanya mengolah nira menjadi gula kelapa dan membuat minyak kelapa dengan cara pemanasan, cara seperti ini kandungan asam lemak pada minyak kelapa akan rusak; (2) ada banyak limbah air kelapa yang tidak dimanfaatkan saat pembuatan kopra dan minyak kelapa. Tujuan kegiatan adalah (1) untuk memperbaiki kualitas minyak kelapa melalui pelatihan pengolahan Virgin Coconut Oil dengan teknik penggaraman; (2) untuk memberikan pelatihan pemanfaatan limbah air kelapa menjadi produk kecap manis. Metode kegiatan yang dilaksanakan adalah penyuluhan, pelatihan dan pendampingan pengolahan Virgin Coconut Oil (VCO) dan kecap air kelapa. Hasil dari kegiatan ini adalah meningkatkan pengetahuan peserta pelatihan tentang pengolahan Virgin Coconut Oil yang tidak merusak kandungan asam lemaknya dan pemanfaatan limbah air kelapa menjadi produk yang bernilai tinggi seperti kecap manis, peserta pelatihan dapat memahami materi dengan mudah karena teknologinya sangat sederhana.
Antioxidant Activity From Multiple Extraction Of Kratom Leaf (Mitragyna speciosa) Without Veins With Sonicator-Type Bath Sulvi Purwayantie; Dzul Fadly; Sholahuddin; Nur Endah Saputri; Sri Wijanarti
Journal of Health and Nutrition Research Vol. 1 No. 3 (2022)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jhnresearch.v1i3.82

Abstract

Kratom is one of the export commodities from West Kalimantan, containing alkaloids that are beneficial to health. The export product currently in demand is extracted flour. So far, the most widely used extraction method is conventional single extraction, using maceration which is inefficient, long and consumes a lot of solvents. This study examined the process of alkaloid extraction using the technology of drying with a microwave and extraction using a sonicator. The study aimed to determine the microwave drying method which produces kratom leaf alkaloid levels and the type of solvent which produces the strongest IC-50 antioxidant properties from the bath-type sonicator multilevel extraction method. The research method was divided into 2 stages, namely, stage 1 drying with 2 ingredients, kratom leaves with veins and without veins, then tested for alkaloid levels. The leaves material with high alkaloids was continued for phase II of the IC-50 antioxidant property test from various solvents (hexane, methanol, ethanol) using multilevel extraction with a bath-type sonicator. Data analysis was carried out descriptively. The results showed that leaves without veins produced relatively higher levels of alkaloids than leaves with veins. The type of burner that produced IC-50 antioxidant activity was 0.3 ppm ethanol extract. Thus, these results can be a recommendation to stakeholders
System Performance Test Of Kratom Leaf Crushing Machine Fransiskus Tobi; Sholahuddin Sholahuddin; Suko Priyono
FoodTech: Jurnal Teknologi Pangan Vol 5, No 2 (2022): October
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v5i2.63947

Abstract

Various activities in processing kratom leaves in the Kapuas Hulu area are carried out manually and using simple tools. This process has a low capacity and can interfere with the workers' health due to exposure to dust from inhaled materials while working. So we need innovation in using machines that can support the work of the community. The purpose of this study was to test the performance of the kratom leaf crusher machine, including production capacity, yield, size distribution of crumbled leaves, electrical power requirements, and effectiveness of bone and leaf separation. This study used an experimental method by testing the performance of the kratom leaf crusher machine. This testing process was carried out 3 times with different sample weights: 2 kg, 3 kg, and 4 kg. Testing the performance of the crumb machine obtained a production capacity of 57,43 kg/hour, leaf yield of 94,4%, electric power of 19,46 watts/kg, a rotational speed of 1501 rpm, and a noise level of 103,2 dB. The distribution of the diameter of the crushed material was more at the size of 0,84 mm. Testing the separator machine obtained a capacity of 7,42 kg/hour, an electric current of 1,9 A, an air speed of 3,9 m/s, and a noise level of 100,6 dB. The effectiveness of separating the clean leaves off the crumb machine was 76,4% lower than the winnowing in the Kapuas Hulu community, which was 81,2%. The study shows that the crumb machine's performance can increase production capacity. However, improvements need to be made, especially in the discharge channel, so there are no gaps and expedite the process of removing materials to reduce material loss during the crumbling process.
Implementation of Transdisciplinary Approaches in Islamic Education to Face Contemporary Global Challenges Hanif, Abdullah; Wahyudin, Wawan; Sholahuddin, Sholahuddin
Eduprof : Islamic Education Journal Vol. 6 No. 2 (2025): Eduprof : Islamic Education Journal
Publisher : Program Pascasarjana, Universitas Islam Bunga Bangsa Cirebon

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47453/eduprof.v6i2.283

Abstract

This research aims to explore the application of a transdisciplinary approach in Islamic education, with a focus on its integration with contemporary global challenges, such as social, environmental, and technological issues. This study uses a qualitative method with a literature study approach. Data is collected from a variety of secondary sources, such as books, journal articles, and official documents. Data analysis was carried out thematically to find patterns and relationships between transdisciplinary approaches and Islamic education. The focus of the research is the theoretical exploration of transdisciplinary education in the Islamic context. The findings show that the transdisciplinary approach at Sakinah Circle successfully integrates various disciplines such as science, mathematics, history, and language with Qur'anic values. Each theme taught, such as "Water" and "Samawat", provides a holistic learning experience, combining scientific, spiritual, and ethical dimensions. This approach prepares students to face contemporary challenges by fostering intellectual and spiritual development simultaneously. This research highlights the important role of a transdisciplinary approach in modernizing Islamic education to confront global issues such as environmental sustainability and social inequality. The study also demonstrates the need for institutional support in implementing this approach, as well as suggesting that transdisciplinary learning can enhance critical thinking skills, creativity, and collaboration in the context of Islamic education. This research makes an original contribution by linking the transdisciplinary approach to Islamic education, emphasizing its potential in bridging the gap between traditional religious teachings and the demands of the 21st century. This research offers a new perspective on how Islamic education can evolve to face global challenges while maintaining its core values.
Aplikasi edible coating pati bekatul terhadap mutu buah tomat (Lycopersicum esculentum Mill.) Nadhifah, Ashma; Sholahuddin, Sholahuddin; Saputri, Nur Endah
Jurnal Agrotek Ummat Vol 12, No 2 (2025): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v12i2.29649

Abstract

Tomatoes are classified as climacteric fruit that are susceptible to damaged after harvest. The use of edible coatings is expected to be a damage reduce alternative by forming a thin layer on the surface of the product that acts as a barrier to water loss and gas exchange to slow the damage process. This research aims to determine the best concentration of rice bran starch and storage duration that can maintain the quality of tomatoes as room temperature. The research design used was a factorial Randomized Group Design with concentrations of rice bran starch were 0% (control), 1%, 2%, 3%, 4%, and 5%, and storage durations of day-0, 4, 6, and 10. The results showed that a concentration of 5% rice bran starch was the most effective in maintain weight weight loss (5.00%), total soluble solids (5.16 ̊ brix), total acids (0.32%), vitamin C content (29.33 mg/100g, and red color (15.35) in tomatoes for 10 days at room temperature.
Co-Authors ahmad, sadari Ainul Yaqin Alpina Evi Melianti Arsito, Budi Asih Melati Awaliyah, Sopi Darmaniva, Marentina Dedi Purwanto, Dedi Delvia, Vanessa Dewi, Theresia Oktavia Triprastika Dian Yosi Arinawati Dini Anggorowati Dwi Raharjo Dwi Raharjo Dzul Fadly EQBAL, MUHAMMAD Evi Gusmayanti Fauziah Nasution Febria, Nyka Dwi Febryani, Angelina Laurent Fransiskus Tobi Hanif, Abdullah Iswanty, Trian Josua Parulian Hutajulu La Ode Ismail Ahmad Lucky Hartanti, Lucky Maherawati Maherawati Maula, Riza Miftahul Huda Muhlison, Muhlison Nadhifah, Ashma Nur Endah Saputri PRASTILI, ERLINTRI SEPTI purwayanti, sulvi Purwayantie, Sulvi Reni Septiana Rifa’i, Moh. Sakka, Abdul Rahman Saputri, Nur Endah Sri Wijanarti Suko Priyono Suko Priyono Sulvi Purwayantie Sulvi Purwayantie Uyun, Siti Qurrotul wahyudin, wawan Wei, A Yohana Sutiknyawati Kusuma Dewi