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All Journal Dharmakarya : Jurnal Aplikasi Ipteks Untuk Masyarakat JURNAL GALUNG TROPIKA Jurnal Dedikasi Masyarakat HIGIENE: Jurnal Kesehatan Lingkungan Jurnal Penelitian Pendidikan IPA (JPPIPA) Indonesian Journal of Agricultural Research To Maega: Jurnal Pengabdian Masyarakat Mattawang: Jurnal Pengabdian Masyarakat Agrokompleks Jurnal Abdimas Bina Bangsa Jurnal Ekonomi Bisnis dan Akuntansi Elektriese: Jurnal Sains dan Teknologi Elektro Journal of Agriculture (JoA) Ceddi Journal of Education Seminar Nasional Ilmu Terapan Indonesian Journal of Contemporary Multidisciplinary Research Scientechno: Journal of Science and Technology As-Sakinah : Jurnal Hukum Keluarga Islam Jurnal Pengabdian Masyarakat Nian Tana Al-Usroh : Jurnal Hukum Keluarga Islam Indonesian Journal of Economic & Management Sciences (IJEMS) Jurnal Kemitraan Masyarakat Maanu : Jurnal Pengabdian Kepada Masyarakat Jurnal Abdimas Cendekiawan Indonesia
Ilham Ahmad
Politeknik Pertanian Negeri Pangkajene Dan Kepulauan
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Analysis of Crude Fiber and Crude Protein Fermented Corn Cob for Animal Feed Ahmad, Ilham; Effendi, Subhan; Kathryn, Morse; Cale, Woolnough
Scientechno: Journal of Science and Technology Vol. 2 No. 2 (2023)
Publisher : Yayasan Pendidikan Islam Daarut Thufulah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55849/scientechno.v2i2.103

Abstract

Low productivity of ruminants due to many factors and one of them is lack of feed ingredients in quality and sustainable in quantity. One of sources can be an alternative feed ingredients that containing fibers as a substitute of grass is corn cobs which becoming other earnings of corn farmers. The aim of this research is going to determine the effect of using EM4 on nutritional (contents of crude protein and crude fiber) fermentation quality of corncobs. The experimental design used a Completely Randomized Design (CRD) with 4 treatments and 3 times replication, treatment J0 = corncobs with no fermentation (control); J1 = fermentation corncobs with EM4 (500 ml); J2 = corncobs fermented with EM4 (700 ml); J3 = fermentation corncobs with EM4 (500 ml). Treatment effects was analyzed by analysis of variance (ANOVA) and followed by a test (DUNCAN) if only known there is a significant effect among the treatments. The results showed that the lowest crude fiber content in treatment J3 (38.41) and the highest in J0 (46.01) was significantly different with treatment J1 (42.49) and J2 (40.81). The Lowest of protein content is in treatment J0 (2.88) and the highest in J3 (8:02) significantly different with treatment J1 (3.65) and J2 (4:27). The best treatment of this research is contained in fermented corn cob with EM4 with the in 900 ml.
Pemberdayaan Masyarakat Melalui Pemeliharaan dan Perkandangan Ayam Kampung Unggul Balitnak (KUB) di Desa Pakatto Caddi Kabupaten Gowa Provinsi Sulawesi Selatan Subhan Effendi; Nevyani Asikin; Ilham Ahmad
Jurnal Kemitraan Masyarakat Vol. 1 No. 2 (2024): Juni: Jurnal Kemitraan Masyarakat
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/jkm.v1i2.198

Abstract

The community's need for animal protein from poultry can be pursued through poultry farming businesses such as raising Balitnak Superior Village chickens (KUB). KUB chicken rearing has a great opportunity to be developed by livestock groups in Pakatto Caddi Village in order to reduce dependence on poultry that is encouraged to grow quickly. The KUB chicken rearing and housing extension program in Pakatto Caddi Village is one of the solutions for livestock business development in terms of overcoming food insecurity, reducing dependence on poultry commodities and building community independence in providing quality protein source food.
Pendugaan Umur Simpan Lada Putih pada Berbagai Kemasan Menggunakan Metode ASLT (Accelerated Shelf Life Test) Ernawati Jassin; Nur Laylah; Ilham Ahmad; Sri Rahayu
Elektriese: Jurnal Sains dan Teknologi Elektro Vol. 14 No. 02 (2024): Artikel Riset Edisi Oktober 2024
Publisher : Information Technology and Science (ITScience)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47709/elektriese.v14i02.4929

Abstract

Lada putih merupakan salah satu bumbu dapur yang memiliki aroma khas dan dihasilkan dari buah lada yang sudah matang. Tujuan penelitian ini adalah menganalisis pengaruh jenis kemasan terhadap masa simpan lada putih dan mutu fisik lada putih selama penyimpanan terhadap jenis kemasan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan tiga faktor. Faktor pertama adalah lama pemasakan (A) yang terdiri atas dua taraf, yaitu pemasakan 5 menit (A1), pemasakan 10 menit (A2). Faktor kedua yaitu perendaman (B), terdiri dua taraf yaitu perendaman 5 hari (B1), perendaman 10 hari (B2). Faktor ketiga adalah jenis kemasan (C) terdiri dari 3 taraf yaitu karung goni (C1), karung plastik jenis HDPE (C2) dan karung plastik kedap udara (C3). Metode pendugaan umur simpan dengan ASLT. Data hasil penelitian diolah dengan Analysis of varians (ANOVA) menggunakan perangkat lunak SPSS v. 29.0.2.0 Setiap perlakuan diulang sebanyak 3 kali ulangan sehingga diperoleh 36 satuan percobaan. Pada penelitian ini dihasilkan perlakuan terbaik A1C3 dengan perlakuan pemasakan 5 menit dengan kemasan karung plastik kedap udara dengan kadar air 13,3 % dan B2C2 dengan perlakuan perendaman dengan kemasan karung plastik jenis HDPE dengan kadar air 11,6 % dan daya simpan selama 109 minggu. Pengaruh jenis kemasan dengan lama pemasakan dan perendaman terhadap mutu lada putih sangat berpengaruh karena pada hasil analisis sidik ragam dan uji duncan diperoleh nilai <0,05 sehingga interaksi ketiganya berpengaruh pada rendemen, kadar air, dan uji organoleptic.
ANALYSIS OF THE EFFECT OF DOWN TIME ON PRODUCTIVITY AT PT. EASTERN PEARL FLOUR MILLS MAKASSAR Ahmad, Ilham; Saleh, Rahmawati; Rahmaniar, Rahmaniar
Journal of Agriculture Vol. 2 No. 01 (2023): Research Articles, March 2023
Publisher : ITScience (Information Technology and Science)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47709/joa.v2i01.2334

Abstract

Productivity is a comparison between the results achieved (output) with the overall required resources (input) or a comparison between the results achieved with the role of labor per unit time. The purpose of this study was to study Down Time analysis techniques for productivity in a wheat processing company (PT. Eastern Pearl Flour Mills Makassar), which produces wheat flour products of the Gatotkaca, Gunung, Kompas and Gerbang types. Down Time is the amount of time when a tool/machine cannot operate due to failure, but the factory can still operate because there are still other tools/machines that can replace functions so that the production process can still run. Based on the data analysis of the calculation of down time for manpower, it shows that the existence of down time during the process will affect the level of productivity (actual and standard). The value of down time from the calculation of working hours minus work effectiveness results in down time for each production area each month. The manpower down time results from all areas, namely in the area of 0 minutes/month. While the amount of data from the analysis of down time calculations for machines in all areas has a higher number of machine down times, namely in the milling area of 28 hours. And for the lowest results, namely in the area of unloading, cleaning, and packing, it is 0 hours.
THE ANALYSIS OF INCOME OF BROILER CHICKEN FARMERS PARTNERSHIP PATTERN AT AL-AN'AM FARM Effendi, Subhan; Ahmad, Ilham; Saleh, Muhammad
Journal of Agriculture Vol. 2 No. 01 (2023): Research Articles, March 2023
Publisher : ITScience (Information Technology and Science)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47709/joa.v2i01.2335

Abstract

This study aims to analyse the income of broiler chicken farmers partnership patterns at Al-An'am Farm. This research was conducted between June and July 2022, at Attangsalo Village, Ma'rang District, Pangkep Regency. This descriptive study aims at describing the research variables to find out the pattern and income of broiler chicken farming businesses in collaboration with companies at Attangsalo Village Ma'rang Subdistrict, Pangkep Regency. The population in this study was one person who partnered with a company. The data analysis used descriptive statistics, exploring at partnership patterns, operational costs, revenues, and income. The results show that the patterns of collaboration with a company is written agreement without security deposit. The income of farmers who partner with companies tend to be higher.
THE ROLE OF PRODUCTION MANAGEMENT IN CANNING LEMURU FISH (SARDINELLA LONGICEPS) IN TOMATO SAUCE MEDIA AT PT. SARANA TANI PRATAMA JEMBRANA-BALI HM, Rahmayati; Ahmad, A. Rahmawati; Ratnawati, Ratnawati; Ahmad, Ilham
Journal of Agriculture Vol. 1 No. 03 (2022): Research Articles, November 2022
Publisher : ITScience (Information Technology and Science)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47709/joa.v1i03.2426

Abstract

The writing of this final project aims to determine the role of production management in canning lemuru fish. The data sources used are primary data, and secondary data and data collection methods used, namely, interview methods, observations, literature studies, and data analysis using qualitative descriptive analysis. The Role of Production Management at PT. Tani Pratama facilities starting from planning, implementation and supervision have run optimally and have been fully implemented in accordance with standard operational procedures (SOPs) in the company. The results obtained are lemuru fish canning management at PT. Sarana Tani Pratama has been fully implemented, first planning consisting of 4 items, namely raw material inventory, production scheduling, production equipment, production capacity, second, implementation which includes activities ranging from receiving raw materials to marketing, third supervision, in the process of canning lemuru fish (Sardinella Longiceps) carried out by PT. Primary Farm Facilities that need to be supervised and controlled during the production process are all forms of work carried out by employees in accordance with standard operational procedures (SOPs).
AROMATHERAPY CANDLE FORMULATION USING GRAPEFRUIT ESSENTIAL OIL WITH PATCHOULI ESSENTIAL OIL FIXATIVE Ahmad, Ilham; Nur Asisah Ayu; Sushanti, Gusni; Muhtar, Imran
Journal of Agriculture Vol. 1 No. 03 (2022): Research Articles, November 2022
Publisher : ITScience (Information Technology and Science)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47709/joa.v1i03.2471

Abstract

The aim of this study was to obtain the best color formulation of aromatherapy candles using grapefruit oil with patchouli essential oil fixative and to analyze the business feasibility of grapefruit aromatherapy candles. This research was conducted from June to August 2021 in the quality testing laboratory for the Agroindustry study program, Pangkep State Agricultural Polytechnic. This research was conducted using an experimental method with two stages, namely; first, making aromatherapy candles which aims to get the best color concentration in aromatherapy candles with a hedonic test, after the hedonic test with the best color will proceed to further research, namely the stage of selecting the aromatherapy candle aroma of grapefruit essential oil as a binder added with patchouli oil. Business continuity analysis is carried out by looking for investment costs, variable costs, profits, production Break Even Point (BEP), price Break Even Point (BEP), Benefit Cost Ratio (BCR), and pay back period. The results showed that the best color formulation of aromatherapy candles was in the A3 treatment with a color concentration of 1.5% with an average of 3.6. The best aromatherapy candle formulation was in treatment B3 with a concentration of 2.5% grapefruit oil and 0.25% patchouli oil fixative with an average hedonic test result of 4.36. The best formulation of the effect of aromatherapy candles was in treatment B3 with a concentration of 2.5% grapefruit oil and 0.25% patchouli oil fixative with an average organoleptic test result of 6.52 and 80% of the panelists felt relaxed, comfortable, fresh and somewhat refreshed. The results of the Benefit Cost Ratio (BCR) calculation analysis in the aromatherapy business with a BCR value of 1.11 indicate that this business is feasible to develop.
Pendugaan Umur Simpan Lada Putih pada Berbagai Kemasan Menggunakan Metode ASLT (Accelerated Shelf Life Test) Jassin, Ernawati; Laylah, Nur; Ahmad, Ilham; Rahayu, Sri
Elektriese: Jurnal Sains dan Teknologi Elektro Vol. 14 No. 02 (2024): Artikel Riset Edisi Oktober 2024
Publisher : Yayasan Cita Cendekiawan Al Khwarizmi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47709/elektriese.v14i02.4929

Abstract

Lada putih merupakan salah satu bumbu dapur yang memiliki aroma khas dan dihasilkan dari buah lada yang sudah matang. Tujuan penelitian ini adalah menganalisis pengaruh jenis kemasan terhadap masa simpan lada putih dan mutu fisik lada putih selama penyimpanan terhadap jenis kemasan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan tiga faktor. Faktor pertama adalah lama pemasakan (A) yang terdiri atas dua taraf, yaitu pemasakan 5 menit (A1), pemasakan 10 menit (A2). Faktor kedua yaitu perendaman (B), terdiri dua taraf yaitu perendaman 5 hari (B1), perendaman 10 hari (B2). Faktor ketiga adalah jenis kemasan (C) terdiri dari 3 taraf yaitu karung goni (C1), karung plastik jenis HDPE (C2) dan karung plastik kedap udara (C3). Metode pendugaan umur simpan dengan ASLT. Data hasil penelitian diolah dengan Analysis of varians (ANOVA) menggunakan perangkat lunak SPSS v. 29.0.2.0 Setiap perlakuan diulang sebanyak 3 kali ulangan sehingga diperoleh 36 satuan percobaan. Pada penelitian ini dihasilkan perlakuan terbaik A1C3 dengan perlakuan pemasakan 5 menit dengan kemasan karung plastik kedap udara dengan kadar air 13,3 % dan B2C2 dengan perlakuan perendaman dengan kemasan karung plastik jenis HDPE dengan kadar air 11,6 % dan daya simpan selama 109 minggu. Pengaruh jenis kemasan dengan lama pemasakan dan perendaman terhadap mutu lada putih sangat berpengaruh karena pada hasil analisis sidik ragam dan uji duncan diperoleh nilai <0,05 sehingga interaksi ketiganya berpengaruh pada rendemen, kadar air, dan uji organoleptic.
Pelatihan Pembuatan Tepung Mocaf pada Kelompok Wanita Tani di Desa Salenrang Kecamatan Bontoa Kabupaten Maros Ahmad, Ilham; Ernawati Jassin; Nur Laylah; Imran Muhtar
JPMNT JURNAL PENGABDIAN MASYARAKAT NIAN TANA Vol. 3 No. 3 (2025): Juli: Jurnal Pengabdian Masyarakat Nian Tana
Publisher : Fakultas Ekonomi & Bisnis, Universitas Nusa Nipa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59603/jpmnt.v3i3.927

Abstract

Salenrang Village, Bontoa District, Maros Regency has quite large potential for cassava commodities, but its utilization is still limited. To increase the added value and independence of local food, training was conducted on making MOCAF (Modified Cassava Flour) flour for the local Women Farmers Group (KWT). The implementation method was in the form of education, demonstration, and direct practice. The results of the activity showed an increase in technical understanding by 80%, as well as the emergence of initiatives for developing household-scale businesses based on mocaf. This activity has proven effective in increasing the capacity, economic role, and entrepreneurial spirit of women in the village.
Effect of Sugar and Juice Concentration on Vitamin C Retention and Organoleptic of Tangerine (Citrus Reticulata) Powder Ahmad, Ilham; Jassin, Ernawati; Arisandi, Arwini; Mus, Rahmi; Makkulawu, Andi Ridwan
Journal of Agriculture Vol. 4 No. 03 (2025): Research Articles, November 2025
Publisher : ITScience (Information Technology and Science)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47709/joa.v4i03.6951

Abstract

Converting tangerine juice into powder via sucrose crystallization yields shelf?stable products with appealing flavor and nutrients. We examined the independent and interactive effects of sucrose and juice concentrations on physicochemical properties and consumer acceptance of Citrus reticulata powder. A 3×3 factorial design evaluated sucrose at 45, 55, and 65% and juice at 45, 55, and 65% (three replications). Processing included extraction and filtration, sucrose addition, controlled heating to supersaturation, crystallization during cooling, milling, and sieving. Moisture content, vitamin C (UV–Vis, 245 nm), and hedonic ratings for texture, aroma, color, and taste (nine?point scale; 30 panelists) were measured. ANOVA and Duncan’s Multiple Range Test assessed treatment effects. Moisture was 2.04–3.07% across treatments and did not differ significantly (p=0.924), meeting the SNI specification for powdered beverages (<5%). Vitamin C differed significantly (p=0.006); the 45% sucrose level consistently produced the highest values (?42.9–43.8 mg/100 g). The A1B3 formulation (45% sucrose, 65% juice) combined high vitamin C (~43.2 mg/100 g) with acceptable moisture (3.07%) and the most preferred sensory profile. Patterns suggest that reducing sucrose limits thermal/Maillard losses of ascorbic acid, while very high sucrose lowers water activity and yields intermediate retention. Overall, sucrose crystallization produced shelf?stable powders with favorable reconstitution, nutritional, and liking properties. A low?sucrose, high?juice formula optimizes the balance of quality attributes, supporting use in instant citrus drinks and functional beverages.
Co-Authors A. Rahmawati Ahmad Adilham Adilham Adilham Adilham Ahmad, A. Rahmawati Aisyah Aman, Andryanto Aminah, Nurul Andi Ita Juwita Andi Ridwan Makkulau Andi Ridwan Makkulawu Andryanto A Andryanto A Arwini Arisandi Asrar Asrin Asrin Budiman Cale, Woolnough Chandra, Andi Effendi, Subhan Emmi Bujawati Ernawati Jassin, Ernawati Fattah, Nurlaeli Febrianti, Nurhana Gaffar, Ismail Gozali, Imron Gusni Sushanti Gusni Sushanti, Gusni HM, Rahmayati Imran Muhtar Imran Muhtar Jan W. Hatulesila Karma Karma Karma Karma Karma Karma, Karma Karmila, Wati Kathryn, Morse Luthfiah Mariam Mariam, Mariam Mariani Masir, Ummul Mauli Kasmi Muhamad Kadir Muhammad Fitri, Muhammad Muhammad Saleh Muhammad Saleh Muhammad Yusuf Muhtar, Imran Mus, Rahmi Musdalifah Musdalifah Nasihadin Nevyani Asikin Nudya, Yusi Nur Asisah Ayu Nur Asisah Ayu Nur Fitriani Usdyana Nur Laylah Nur Laylah, Nur Nurhadiyat, Teguh S. Nurlina Kasim Purnamasari, Lilis Rahmaniar Rahmaniar Rahmaniar, Rahmaniar Rahmawati Saleh Rahmayati HM RATNAWATI Ratnawati Ratnawati Ratnawati Salsabila, Siti Nurul Sarinah Sarlina Sarlina, Sarlina Shifa, Naina Siska Sarmayani SRI RAHAYU Sri Rahayu Sri Udayana Tartar Subhan Effendi Syahriati Syahrul Basri Syamsul Marlin Amir, Syamsul Marlin Tien Kumalasari Usman, Arif Fuddin Wahyuddin Walinono, Andi Rusdi Zaimar Zaimar .