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All Journal PROSIDING SEMINAR NASIONAL AGRIBISNIS Almufi Jurnal Pengabdian kepada Masyarakat AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Sultra Journal of Economic and Business Sultra Jurnal Pengabdian Masyarakat AGRONES: JOURNAL OF AGRICULTURE, AGRIBUSINESS WELFARE, TECHNOLOGI, HUMANITY, ENVIRONMENT, SOCIAL AND ECONOMY
Ruksanan, Ruksanan
Universitas Sulawesi Tenggara
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Education Energy Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Social Sciences Other

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Analisis Konsentrasi Ikan Teri Dan Lama Pengukusan Terhadap Kualitas Dendeng Jantung Pisang Ruksanan, Ruksanan
PROSIDING SEMINAR NASIONAL AGRIBISNIS PROSIDING SEMINAR NASIONAL SWASEMBADA PANGAN (Indonesia Menuju Swasembada Pangan dalam Tiga Tahun Ke
Publisher : Jurusan Agribisnis Fakultas Pertanian Universitas Halu Oleo Kendari Sulawesi Tenggara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (275.178 KB) | DOI: 10.37149/4784

Abstract

Penelitian ini bertujuan untuk : 1). Untuk mengetahui pengaruh kosentrasi daging ikan teri  terhadap kualitas dendeng jantung pisang. 2). Untuk mengetahui pengaruh lama pengukusan terhadap kualitas dendeng jantung pisang. 3). Untuk mengetahui pengaruh interaksi antara konsentrasi daging ikan teri dan lama pengukusan terhadap kualitas  dendeng jantung pisang. 4). Untuk menentukan perlakuan mana yang berpengaruh terbaik terhadap kualitas dendeng jantung pisang.Penelitian ini disusun dalam Rancangan Acak Kelompok yang terdiri dua perlakuan yaitu (1), Konsentrasi Ikan Teri (A) dengan tinga taraf yaitu : A1 = 20 %, A2 = 30 % dan A3 = 40 %. (2), Lama Pengukusan (B) juga dengan tiga taraf yaitu : B1 = Lama Pengukusan 1 Jam, B2 = Lama Pengukusan 2 Jam dan  B3 = Lama Pengukusan 3 Jam. Variabel yang diamati terdiri atas  Kadar Air, Kadar Protein, Kadar Lemak dan Uji Organoleptik meliputi Warna, Citarasa dan Tekstur.Hasil penelitian menunjukkan bahwa pengaruh interaksi antara konsentrasi Ikan Teri dan Lama pengukusan berpengaruh  nyata terhadap kadar air, kadar protein, dan kadar lemak. Berpengaruh sangat nyata terhadap Uji Organoleptik (warna, citarasa dan Tekstur). Hasil penelitian juga menunjukkan bahwa pengaruh Konsentrasi Ikan Teri tidak berbeda nyata terhadap kadar air, kadar protein, kadar lemak dan Uji organoleptik (warna, citarasa dan Tekstur), Demikian pula pengaruh lama pengukusan menunjukan tidak berbedanyata terhadap kadar air, kadar protein, kadar lemak dan Uji organoleptik (warna, citarasa dan Tekstur).Berdasarkan hasil penelitian dapat disimpulkan bahwa : (1). Interaksi penambahan kosentrasi Ikan teri dan lama pengukusan berpengaruh nyata terhadap kadar air, kadar protein, dan kadar lemak, tetapi terhadap uji organoleptik (warna, citarasa dan tekstur) menunjukan pengaruh sangat nyata. (2). Konsentrasi ikan teri tidak berbeda nyata terhadap kadar air, kadar protein, kadar lemak, warna, cita rasa dan tekstur. (3). Lama pengukusan tidak berbeda nyata terhadap kadar air, kadar protein, kadar lemak, warna, Cita rasa dan Tekstur. (4). Perlakuan yang terbaik adalah kosentrasi ikan teri 40 % dan lama pengukusan 1 jam (A3B1), yang didapat dari hasil analisa  protein dan uji organoleptik. 
Analisis Kadar Air, Kadar Protein dan Karakteristik Organoleptik Kerupuk Stik dengan Penambahan Konsentrasi Ikan Layang yang Berbeda Febriana Muchtar; Hastian Hastian; Ruksanan Ruksanan
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 3 No. 2 (2023)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v3i2.630

Abstract

This study was performed to examine the effect of different concentrations of mackerel scads fish on water content, protein content and organoleptic properties of mackerel scads stick crackers. This research  was conducted using an experimental method with a non-factorial Completely Randomized Design (CRD).The treatment applied was in different concentrations of mackerel scads fish consisted of 3 levels of treatment, namely, 20% (L1), 30% (L2) and 40% (L3). Each treatment was replicated three times. Data of this study were analyzed by using one- way Anova and was followed by a Duncan test with ? = 5% if there was a significant difference between treatments. Water content was tested using oven method, while the protein content was measured using Kjedhal method and organoleptic properties were tested in hedonic test (favorability level). The results showed that fish concentrations affected the water content, protein content and organoleptic properties of mackerel scads fish stick crackers, including the color, aroma and taste. However, the texture of fish stick crackers was not affected. The treatment with 30% (L2) of mackerel scads fish meat showed the most of optimal outcomes with, 4.24% water content, 25.03% protein content, and organoleptic properties of color 4.37 (like), aroma 4.49 (like), texture 4.60 (strongly like) and 4.49 (like).
Pendampingan dan Penguatan Masyarakat dalam Perencanaan Partisipatif di Kelurahan Bungkutoko Kota Kendari Brata, Joko Tri; Ruksanan, Ruksanan; Djauhar, Asri
Almufi Jurnal Pengabdian Kepada Masyarakat Vol 4 No 2: Desember (2024)
Publisher : Yayasan Almubarak Fil Ilmi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63821/ajpkm.v4i2.370

Abstract

Tujuan kegiatan ini adalah untuk pengembangan Perencanaan yang partisipatif dengan pendekatan yang melibatkan berbagai pemangku kepentingan, termasuk masyarakat, dalam proses pengambilan keputusan dan perencanaan dan pengembangan serta penguatan organisasi. Metode yang digunakan adalah metode partisipatif untuk mengumpulkan data dan informasi dari masyarakat, dengan metode pelaksanaan Pemberdayaan kelompok dengan Proses pembelajaran orang dewasa. Hasil pendampingan adalah pelatihan anggota LPM dan ibu ibu kelompok UMKM di Kelurahan Bungkutoko dilakukan dengan memberikan pelatihan dan upaya peningkatan kemampuan anggota LPM ibu ibu rumah tangga yang mengusahakan produk olahan, dan memberikan bimtek Perencanaan dan kewiraushaan dan serta upaya pemasaran digital.
PENGARUH KONSENTRASI GULA DAN AGAR-AGAR TERHADAP KUALITAS PRODUK PUDING LABU KUNING Ruksanan, Ruksanan; Hastian, Hastian; Abubakar, Abubakar
Sultra Journal of Economic and Business Vol 2 No 2 (2021): Edisi Oktober 2021
Publisher : Fakultas Ekonomi Dan Bisnis Universitas Sulawesi Tenggara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (513.831 KB) | DOI: 10.54297/sjeb.Vol2.Iss2.212

Abstract

The purpose of this research is to: 1). knowing the interaction of sugar and agar concentration on the quality of pumpkin pudding product. 2). Knowing the right concentration in mixing sugar and agar for pumpkin pudding. 3). Determine the effect of sugar concentration on the product quality of pumpkin pudding. 4). Determine which treatment has the best effect on the quality of pumpkin pudding products. The implementation of this research was carried out by the experimental method with two treatments using a completely randomized design, the results of which were analyzed to determine the levels of vitamin C, total sugar and organoleptic tests (color, taste and texture).The results of this study are as follows: 1). Interaction The treatment of sugar and agar concentrations on the pumpkin pudding product produced is very good and is needed to be developed, 2). The right concentration in mixing sugar and agar is the addition of 100 grams of sugar concentration and 30 grams of agar (G2A3), 3). The effect of sugar concentration and agar on the making of pumpkin pudding shows a very significant effect.
The Effect of Corn Flour Substitution on Moisture Content and Organoleptic Properties in Cookies (Zea Mays L) Titik Harianti; Ruksanan Ruksanan; Hastian Hastian; La Oge; Rustan Ari
Journal of Agriculture, Agribusiness, Welfare, Technology, Humanity, Environment, Social, and Economy Vol. 2 No. 1 (2026): April - June 2026 Edition
Publisher : Fakultas Teknologi Pertanian Unsultra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64690/agrones.v2i1.708

Abstract

This study aimed to determine the effect of corn flour (Zea mays L.) substitution on the moisture content and organoleptic characteristics of cookies, including color, aroma, texture, and taste. The study employed an experimental method with a quantitative approach using a Completely Randomized Design (CRD) consisting of four treatments: A0 (0%), A01 (15%), A02 (25%), and A03 (35%), each with three replicates, resulting in 12 experimental units. The cookie production process involved substituting corn flour for wheat flour; moisture content was then analyzed using the oven method, and organoleptic testing was conducted with 15 panelists using a 1–5 hedonic scale. The results indicated that corn flour substitution influenced the moisture content and organoleptic characteristics of the cookies. The highest moisture content was obtained in treatment A0 at 4.56%, while the lowest moisture content was found in treatment A01 at 2.46%. The organoleptic test results showed that treatment A02 received the highest score for color at 3.80, while the highest scores for aroma, texture, and taste were obtained in treatment A0 at 4.00, 3.93, and 4.00, respectively. In general, increasing corn flour substitution caused the color to change to a more yellowish-brown and made the cookies more brittle due to the absence of gluten in corn flour. Based on all test parameters, treatment A02 with 25% corn flour substitution showed the most balanced results and was still acceptable to the panelists. This study indicates that corn flour has the potential to be used as a wheat flour substitute in the development of cookies based on local food ingredients.
PKM Penguatan Masyarakat Kapasitas Masyarakat Kelurahan Bungkutoko Joko Tri Brata; Ruksanan Ruksanan; Asri Djauhar
Sultra Jurnal Pengabdian Masyarakat Vol 1 No 2 (2025): Sultra Jurnal Pengabdian Masyarakat
Publisher : Universitas Sulawesi Tenggara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54297/sjpm.v1i2.705

Abstract

Tujuan Kegiatan Pengabdian Pada Masyarakat ini adalah untuk pengembangan partisipatif masyarakat dengan pendekatan yang melibatkan berbagai pemangku kepentingan, termasuk masyarakat, dalam proses pengambilan keputusan dan perencanaan dan pengembangan serta penguatan organisasi. Metode yang digunakan adalah metode partisipatif untuk mengumpulkan data dan informasi dari masyarakat, dengan metode pelaksanaan Pemberdayaan kelompok dengan Proses pembelajaran orang dewasa. Hasil pendampingan adalah pelatihan anggota LPM dan ibu ibu kelompok UMKM di Kelurahan Bungkutoko dilakukan dengan memberikan pelatihan dan upaya peningkatan kemampuan anggota LPM ibu ibu rumah tangga yang mengusahakan produk olahan, dan memberikan bimtek Perencanaan dan kewiraushaan dan serta upaya pemasaran digital
Co-Authors Abubakar Abubakar Asri Djauhar Brata, Joko Tri Djauhar, Asri Febriana Muchtar Hastian Hastian Hastian, Hastian Joko Tri Brata La Oge Rustan Ari Titik Harianti