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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 Jurnal Pengabdian Masyarakat Nian Tana Al-Usroh : Jurnal Hukum Keluarga Islam Indonesian Journal of Economic & Management Sciences (IJEMS) Maanu : Jurnal Pengabdian Kepada Masyarakat Jurnal Abdimas Cendekiawan Indonesia Scientechno: Journal of Science and Technology
Ilham Ahmad
Politeknik Pertanian Negeri Pangkajene Dan Kepulauan
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DISEMINASI TEKNOLOGI, MANAJEMEN PRODUKSI DAN STRATEGI PEMASARAN UKM PENGOLAHAN ROTI DAN PIZZA DI KABUPATEN PANGKAJENE KEPULAUAN Jassin, Ernawati; Muhtar, Imran; Ahmad, Ilham; Saleh, Rahmawati; Laylah, Nur; Hatulesila, Jan Willem
MAANU: Jurnal Pengabdian Kepada Masyarakat Vol 3 No 2 (2025): Maanu Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/maanuv3i2p115-129

Abstract

Low technological and management capacity has a direct impact on the low capacity and performance of MSMEs, thus requiring empowerment strategies to improve the competence of these MSMEs. This community empowerment aims to improve the competence of Noura Pizza and Bakery (NPB) MSME human resources through dissemination and training in technology, production management, and digital marketing for icreasing the MSME competence. The empowerment results have increased competency in using processing equipment and implementing occupational health and safety (OHS) from 35% to 85%, the ability to carry out production processes in accordance with GMP and sanitation and hygiene has increased from 45% to 90%, and digital marketing competency has increased from 45% to 87%. Overall, SME competency achievement exceeded 80%, with an average increase of 45.6%. This indicates that the dissemination and training have improved the competency of operating production equipment, OSH, production management, and digital marketing for SMEs. This condition provides a prediction of a significant positive impact from empowerment activities in achieving the independence and competitiveness of SMEs through assistance from universities.
Analysis of blanching and drying temperature on the physical characteristics of breadfruit chips during drying Ahmad, Ilham; Jassin, Ernawati; Muhtar, Imran
Indonesian Journal of Agricultural Research Vol. 8 No. 3 (2025): InJAR, Vol. 8, No. 3, November 2025
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/injar.v8i3.12599

Abstract

This study evaluated how blanching regime and drying temperature influence moisture removal dynamics and dimensional changes in breadfruit chips. We dried breadfruit chips at 55 or 65 °C following one of three pretreatments: blanching at 40 °C for 15 min, blanching at 80 °C for 30 min, or no blanching. Raising drying temperature lowered the equilibrium moisture content (EMC) and shortened the time to reach it: at 55 °C, EMC stabilized at 6.94–17.03% after 840–1290 min; at 65 °C, EMC was 4.33–14.57% after 810–1050 min. Across both temperatures, mild blanching (40 °C, 15 min) consistently produced the highest drying rate, whereas no blanching or severe blanching (80 °C, 30 min) yielded the lowest rates. Shrinkage showed a similar tendency: at 55 °C, it was greatest after mild blanching and lowest after severe blanching; at 65 °C, it remained greatest with mild blanching but was lowest without blanching. These patterns suggest that mild blanching may open cellular pathways, enhancing water diffusion and promoting structural collapse, whereas harsher conditions or no blanching restrict mass transfer and limit shrinkage. Overall, elevating the temperature accelerated drying and reduced EMC, and blanching conditions strongly modulated both drying rate and product dimensions. From a processing standpoint, pretreatments should be selected to balance throughput with textural quality; for applications prioritizing rapid dehydration, mild blanching at 40 °C for 15 min is advantageous, whereas minimizing shrinkage may require either higher-temperature drying without blanching or carefully optimized, shorter blanching steps.
Optimization of Wet Rendering and Alkali Neutralization for Omega-3-Rich Oil Production from Milkfish (Chanos chanos) Ilham Ahmad; Rahmawati Saleh; Nurlaeli Fattah; Imran Muhtar; Luthfiah
Jurnal Penelitian Pendidikan IPA Vol 11 No 11 (2025): November
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i11.12538

Abstract

This study addresses the instability, off-flavors, and variable quality that limit the use of fish oil as an omega-3 source, particularly from milkfish (Chanos chanos). The research aims to produce omega-3-rich milkfish oil that meets international quality standards and is suitable for microencapsulation. Fresh milkfish was processed using wet rendering at four temperatures (70, 80, 90, and 100°C) and three heating times (30, 40, and 60 min). The crude oil was then refined by alkali neutralization with different NaOH concentrations. Oil yield and oxidative quality parameters—peroxide value, p-anisidine value, total oxidation (TOTOX), and acid value—were measured and analyzed using factorial ANOVA. The highest yield (0.29%) was obtained at 100°C for 60 min. Peroxide and anisidine values (3.44 and 11.75 meq/kg) and TOTOX (<20 meq/kg) complied with International Fish Oil Standards, whereas acid values (2.43–2.68 mg KOH/g) exceeded the limit at prolonged high-temperature extraction. These results indicate that higher temperatures increase oil recovery but promote hydrolytic degradation. Careful optimization of time and temperature is therefore required to obtain stable, high-quality omega-3 milkfish oil for further microencapsulation and application in health-oriented food products.
Integration of SWOT Analysis and Analytical Hierarchy Process (AHP) in Determining the Location of Pamelo Orange Processing Industry in Pangkep Regency Andi Ridwan Makkulawu; Ilham Ahmad; Andryanto Aman; Imran Muhtar; Ismail Gaffar; Nurhana Febrianti
Jurnal Penelitian Pendidikan IPA Vol 9 No 10 (2023): October
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v9i10.5140

Abstract

Until now, many analyzes have been carried out to determine the right industrial location. However, there has been no attempt to combine SWOT analysis and the Analytical Hierarchy Process (AHP) in this context. This study aims to determine a strategic location as a place to establish a pomelo orange processing industry in Pangkep Regency by integrating SWOT and AHP analysis. The factors in the SWOT analysis were obtained through interviews with various related parties, followed by the distribution of the SWOT and AHP questionnaire surveys to 5 respondents who were considered experts in their fields, consisting of 3 management lecturers from the Pangkep State Agricultural Polytechnic and 2 parties from the Department of Agriculture and the Department of Agriculture. Pangkep Regency Industry. The results of the SWOT and AHP analysis reveal 6 factors that have high priority in determining the location of the pomelo orange processing industry in Pangkep Regency, namely raw material availability, land availability, distance from the city center, taxation aspects, support from the local government, and legality factors. Based on the conclusions of these six priority factors, it can be suggested that the most strategic location for the pomelo orange processing industry in Pangkep Regency is in Ma'rang District
Increasing Community Income Through Tilapia Farming In Bontomatene Village, Pangkep Mariam Mariam; Andi Rusdi Walinono; Karma Karma; Ilham Ahmad; Lilis Purnamasari
Jurnal Abdimas Cendekiawan Indonesia Vol. 1 No. 1 (2024): January
Publisher : Yayasan Cendekiawan Digital Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56134/jaci.v1i1.63

Abstract

The purpose of the Community Partnership Program activities is Fisheries Development in Rumah Great Village. The method used in the implementation of the program is carried out through three stages. In the first stage, fish farming to farmer groups. The next stage is to provide assistance with fish pellet molding machines and materials for making fish pellets. Then, guiding the fish farmer group in using the pellet molding machine and making tilapia pellets directly by mixing various types of fish pellet-making materials according to the dosage. In the last stage, the service team handed over 4000 tilapia seeds to be stocked in the pond that became the activity area, so that the farmer group could start cultivation activities with the help of tilapia seeds. Based on the results of interviews with the community, especially farmer groups on community service activities carried out by the service team, they feel that this activity has increased knowledge about tilapia farming, this activity also improves the skills of farmer groups in making tilapia pellet feed using a pellet molding machine.
Analysis of Crude Fiber and Crude Protein Fermented Corn Cob for Animal Feed Ilham Ahmad; Subhan Effendi; Morse Kathryn; Woolnough Cale
Scientechno: Journal of Science and Technology Vol. 2 No. 2 (2023)
Publisher : Yayasan Adra Karima Hubbi

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.
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 Andi Rusdi Walinono Andryanto A Andryanto A Arif Fuddin Usman Arwini Arisandi Asrar Asrin Asrin Budiman Cale, Woolnough Chandra, Andi Effendi, Subhan Emmi Bujawati Ernawati Jassin, Ernawati Gozali, Imron Gusni Sushanti Gusni Sushanti, Gusni HM, Rahmayati Imran Muhtar Imran Muhtar Imran Muhtar Imran Muhtar Ismail Gaffar Jan W. Hatulesila Karma Karma Karma Karma Karma Kathryn, Morse Lilis Purnamasari Luthfiah Mariam Mariam Mariani Masir, Ummul Mauli Kasmi Morse Kathryn Muhamad Kadir Muhammad Fitri, Muhammad Muhammad Saleh Muhammad Saleh Muhammad Yusuf Muhtar, Imran Mus, Rahmi Musdalifah Musdalifah Nudya, Yusi Nur Asisah Ayu Nur Asisah Ayu Nur Fitriani Usdyana Nur Laylah Nur Laylah, Nur Nurhana Febrianti Nurlaeli Fattah Nurlina Kasim Rahmaniar Rahmaniar Rahmaniar, Rahmaniar Rahmawati Saleh 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 Subhan Effendi Syahriati Syahrul Basri Syamsul Marlin Amir, Syamsul Marlin Tien Kumalasari Wahyuddin Woolnough Cale Zaimar Zaimar .