Article Per Year (5 Year)
p-Index From 2021 - 2026
0.659
P-Index
This Author published in this journals
All Journal Jurnal Ilmiah RESPATI J-PEN Borneo : Jurnal Ilmu Pertanian Jurnal Mandala Pengabdian Masyarakat
Nurjannah Nurjannah
Universitas Borneo Tarakan
Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Public Health Social Sciences

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Penerapan Pertanian Terpadu Budidaya Tanaman Hidroponik Dan Ikan Lele Untuk Mendukung Ketahanan Pangan Kawasan Perbatasan Kalimantan Utara Dwi Santoso; Siti Fatima; Nurhaya Kusmiah; Ince Siti Wardatullatifah; Anugerah Fitri Amalia; Muh. Kusmali; Muh. Adiwena; Nurul Chairiyah; Aditya Murtilaksono; Nurlela Machmuddin; Saat Egra; Deny Murdianto; Khaerunnisa Khaerunnisa; Rayhana Jafar; Banyuriatiga Banyuriatiga; Nove Kurniati Sari; Nurmaisah Nurmaisah; Erwan kusnadi; Berly Yasmon; Ovistevi Munthe; Nurjannah Nurjannah; Hendris Hendris; Zulhafandi Zulhafandi; Moh. Wahyu Agang; Muhammad Arbain; Kartina Kartina
Jurnal Mandala Pengabdian Masyarakat Vol. 3 No. 2 (2022): Jurnal Mandala pengabdian Masyarakat
Publisher : Progran Studi Farmasi STIKES Mandala Waluya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (502.481 KB) | DOI: 10.35311/jmpm.v3i2.108

Abstract

Kalimantan Utara merupakan salah satu provinsi yang berbatasan langsung dengan Negara Malaysia perlu didukung untuk dapat berkembang sehingga masyarakatnya tidak tergantung dengan produk-produk pertanian dari daerah Negara lain. Salah satu hal yang bisa dilakukan guna mendukung hal tersebut adalah dengan menerapkan program pertanian terpadu. Desa batu kajang merupakan salah satu desa terluar di wilayah Kalimantan Utara dan sebagian besar masyarakatnya bermata pencaharian sebagai petani tanaman hortikultura, permasalahan yang ada di desa Batu Kajang yaitu masyarakatnya belum banyak yang memiliki usaha sampingan lain untuk menunjang ekonomi keluarga sehingga masyarakat disana hanya bergantung pada pendapatan hasil panen yang dijual kepasar. Kegiatan pengabdian kepada masyarakat ini dilaksanakan di Desa Batu Kajang Kabupaten Malinau Provinsi Kalimantan Utara. Mekanisme kegiatan dibagi kedalam beberapa tahapan yaitu survei, sosialisasi, pelatihan dan evaluasi kegiatan. Kegiatan pelatihan merupakan kegiatan puncak dari PKM yaitu bimbingan teknis kepada masyarakat mengenai pembuatan instalasi hidroponik dan pembuatan kolam terpal untuk ikan lele. Tahapan pelatihan terdiri dari beberapa tahapan diantaranya pembuatan instalasi hidroponik, Kegiatan pengabdian masyarakat berjalan dengan baik ditunjukkan dengan antuasisme masyarakat desa batu kajang yang sangat besar dalam mengikuti pelatihan tersebut. Budidaya tanaman secara hidroponik dan ternak lele merupakan salah satu solusi terbaik sebagai usaha sampingan dalam meningkatkan pendapatan ekonomi keluarga.
IMPLEMENTATION OF PACKAGING TYPES ON THE PHYSICOCHEMICAL CHANGES OF CABBAGE AND BOK CHOY Nurjannah Nurjannah; Nurul Zakiyah
J-PEN Borneo : Jurnal Ilmu Pertanian Vol 6, No 1 (2023)
Publisher : FAKULTAS PERTANIAN UNIVERSITAS BORNEO TARAKAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35334/jpen.v6i1.3626

Abstract

Pakcoy and Chinese cabbage can only last up to 3-4 days. One method to increase the shelf life and maintain the quality of these commodities is with proper packaging and storage techniques. In this study, the effect of the type of packaging on the shelf life and damage that occurs in pakcoy and Chinese cabbage commodities will be studied. This study used a Rancangan Acak Lengkap (RAL) with the type of packaging treatment factor. There are four types of packaging used, namely PP (Polypropylene Plastic), PE (Polyethylene Plastic), plastic wrappig and opaque paper. From the research results, it is known that packaging can maintain the quality or quality of mustard greens and pakcoy during storage. Chickpeas samples packaged with PP plastic experienced the lowest weight loss of 0.3%. Meanwhile, the unpackaged Chinese cabbage samples (control) experienced a weight loss of up to 43%. Pakcoy vegetables packaged in PE plastic packaging experienced the lowest weight loss of 9.1%. The unpackaged Chinese cabbage samples (control) experienced the highest weight loss, reaching 9.3%. This indicates that the packaging treatment was able to suppress damage and weight loss in Chinese cabbage and pakcoy.Keywords: Chinese cabbage, packaging, Polypropilene Plastic, Polyethylene Plastic.
Peningkatan Rendemen dan Kualitas Virgin Coconut Oil (VCO) dengan Metode Fermentasi sebagai Upaya Efisiensi Pemanfaatan Komoditas Lokal Kalimantan Utara Nurjannah Nurjannah; Dwi Santoso; Saat Egra; Nurhafizah Nurhafizah
JURNAL PERTANIAN Vol 17, No 1 (2026): Jurnal Ilmiah Respati
Publisher : Universitas Respati Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52643/jir.v17i1.5608

Abstract

The processing of coconuts into Virgin Coconut Oil (VCO) is an alternative coconut processing method with strong potential for development in North Kalimantan, considering the region’s favorable environmental conditions for coconut cultivation. Over the past three years, coconut production in North Kalimantan has continued to decline, even though the number of productive coconut plantations remains relatively high. This decline in production is primarily attributed to the low bargaining price of fresh coconuts in the region. Therefore, alternative coconut processing strategies are needed to restore the economic value and purchasing power of coconuts. One promising coconut processing product is VCO. VCO can be produced using a fermentation technique that utilizes microorganisms present in yeast. In the fermentation-based VCO processing method, coconut milk is first allowed to settle until it forms a cream layer. The cream is then inoculated with yeast containing microorganisms such as Saccharomyces cerevisiae and Rhizopus oligosporus. These microorganisms produce protease and lipase enzymes, which hydrolyze the oil in the coconut cream with a high moisture content. Differences in processing techniques can influence the oil yield obtained. The use of yeast in VCO fermentation, combined with longer fermentation times, is expected to increase the yield. In this study, VCO was produced using yeast as a fermentation starter, and the resulting VCO was subsequently analyzed for quality. The experiment employed a Randomized Block Design (RBD). Two factors were observed: the type of yeast, consisting of V (without yeast), VR (bread yeast), and VT (tape yeast), and fermentation time, consisting of T1 (36 hours), T2 (48 hours), and T3 (60 hours). Each treatment was replicated three times, resulting in 9 treatments × 3 replications = 27 experimental units. The produced VCO was then analyzed for yield, as well as its physical and chemical properties. The results showed that treatment VRT3 (bread yeast with a fermentation time of 60 hours) produced the highest yield, reaching 25%. Furthermore, longer fermentation times resulted in higher VCO yields
Co-Authors Aditya Murtilaksono Agang, Mohammad Wahyu ANUGERAH FITRI AMALIA Banyuriatiga Banyuriatiga Berly Yasmon Erwan kusnadi Hendris Hendris Ince Siti Wardatullatifah Jafar, Rayhana Kartina Kartina Khaerunnisa Kherunnisa Muh. Kusmali Muhammad Adiwena Muhammad Arbain Murdianto, Deny Nurhafizah Nurhafizah Nurhaya Kusmiah Nurlela Machmuddin Nurmaisah Nurmaisah Nurul Chairiyah Nurul Zakiyah Ovistevi Munthe Saat Egra Santoso, Dwi Sari, Nove Kurniati Siti Fatima Zulhafandi Zulhafandi