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All Journal Biology, Medicine, & Natural Product Chemistry Jambura Journal of Food Technology JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Jurnal Media Informatika Journal of Tropical Mycorrhiza Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Muhammad Isra
Universitas Negeri Gorontalo
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Education Engineering Medicine & Pharmacology Public Health Social Sciences Other

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Fermented Pulut Corn Milk Processing Training As Community Empowerment Efforts Bumi Bahari Village, Gorontalo Province Syam S. Kumaji; Astin Lukum; Margaretha Solang; Muhammad Isra; Asniwati Zainuddin; Widya Rachmawaty Saman
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol 7 No 1 (2023): Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : Dewan Pimpinan Daerah (DPD) Perkumpulan Dosen Indonesia Semesta (DIS) Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36339/je.v7i1.741

Abstract

Pulut corn has various physicochemical characteristics compared to non-pulut corn. Adequate nutritional content makes pulut corn potentially capable of supporting the diversification of the food industry, one of which is used as fermented corn milk. The purpose of implementing this activity is for the community to gain knowledge about the processing of corn pulut as fermented milk. The activity was carried out in Bumi Bahari Village, Popayato District, Pohuwato Regency, Gorontalo Province in November 2022. The resulting data were analyzed descriptively which described the implementation of the activities, including preparation and implementation. Based on the results of observations, it was found that the people involved were very enthusiastic and showed a positive and independent attitude during the activity process. In addition, from the results of interviews with the training participants, it was found that they were greatly helped by this training activity. So far, the training participants only know that pulut corn is processed as boiled pulut corn, and Gorontalo's special food.
Assistance in Preparing Craft Learning Implementation Plans Based on the Use of Local Food to Prevent Anemia in Gorontalo Regency: Pendampingan Penyusunan Rencana Pelaksanaan Pembelajaran Prakarya Berbasis Pemanfaatan Pangan Lokal Cegah Anemia di Kabupaten Gorontalo Margaretha Solang; Muh. Nur Akbar; Syam S. Kumaji; Yuliana Retnowati; Vivien Novariana; Asniawati Zainuddin; Budy Santosa; Eman Rahim; Muhammad Isra
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol. 8 No. 1 (2024): Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : DPD Jatim Perkumpulan Dosen Indonesia Semesta

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Anemia in adolescents is one of the factors that cause stunting, and it has impacted the educational system. It is important for students to be knowledge and skills equipped necessary to overcome the anemia problem independently in order to improve the quality of their education. The various programs that have been launched by the government are still not being implemented optimally because there are still some teachers who do not have the knowledge to develop learning plans that lead to the use of local food to prevent anemia in the Gorontalo Regency. To address this issue, it is necessary to implement innovative learning methods so that students receive education and skills through the processing of local food in order to prevent anemia, which is possible through the study of craft subjects. This assistance is intended to assist in the preparation of lesson plans (RPP) based on local food processing in order to prevent anemia. This activity is directed at Prakarya teachers in 5 Senior High Schools in the Gorontalo Regency. In this case, workshops and mentoring were used as methods. Workshops and mentoring were carried out face to face which focus on developing lesson plans based on discovery learning and project-based learning. The results of this activity are skills in preparing lesson plans based on the use of local food to prevent anemia by Prakarya teachers in Gorontalo Regency. This lesson plans will then be implemented in the odd semester of the 2023/2024 academic year.
Symbiotic Efficiency of Arbuscular Mycorrhizal Fungi on the Growth Dynamics and Root Colonization of Waxy Corn (Zea mays L. var. ceratina) Yuniyarti Hulu; Novri Youla Kandowangko; Muhammad Isra; Jusna Ahmad; Yuliana Retnowati; Aisyah Ahmad; Wirnangsih D. Uno; Hayatiningsih Gubali
Journal of Tropical Mycorrhiza Vol. 5 No. 1 (2026): April
Publisher : Asosiasi Mikoriza Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58222/jtm.v5i1.116

Abstract

One of the important food crops in Gorontalo is corn (Zea mays L. var. ceratina), and root health is very important in determining its growth and productivity. This study aims to determine the root shoot-root ratio and root infection of waxy corn plants given arbuscular mycorrhizal fungi as biostimulants. This study was conducted from July to December 2025 using a completely randomized block design (RBD) with four different doses mycorrhizal arbuscular: 0, 10, 20, 30 g /polybag, which were replicated three times and observed periodically over 42 days after planting (DAP). The variables observed were root shoot-root ratio and root infection of plants at 14, 21, 28, 35, and 42 days after planting. The results showed that the application of mycorrhizae with different doses resulted in a root shoot ratio that increased in line with the increasing age of the plant. In contrast, it was interesting to find that in plant root infections, mycorrhizal application appeared to increase until the plants were 28 days after planting, after which it declined. This finding suggests that arbuscular mycorrhizal inoculation given to plants at different doses can impact root health, as indicated by the ratio of root decay to root infection. The symbiosis between mycorrhizae and plants is crucial for the growth of waxy corn.  
Response of Actinomycetes Inoculation to the Growth Rate of waxy Corn (Zea mays var. ceratina) Adelia Salsabila Rahman; Novri Youla Kandowangko; Wirnangsih D. Uno; Yuliana Retnowati; Devi Bunga Pagalla; Hayatiningsih Gubali; Muhammad Isra; Aisyah Ahmad
Journal of Tropical Mycorrhiza Vol. 5 No. 1 (2026): April
Publisher : Asosiasi Mikoriza Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58222/jtm.v5i1.119

Abstract

Waxy corn (Zea mays var. ceratina) is an important food crop whose growth and productivity are strongly influenced by nutrient availability and soil microbial activity. The use of Actinomycetes as a biological biostimulant has gained attention due to its potential to enhance plant growth in an environmentally sustainable manner. This study aimed to evaluate the response of waxy corn growth rate to different doses of Actinomycetes inoculation. The experiment was conducted from July to December 2025 using a Randomized Block Design (RBD) consisting of three treatments: without Actinomycetes application (PA0), 5 g Actinomycetes (PA1), and 10 g Actinomycetes (PA2), with three replications for each treatment. Plant growth observations were performed at 14, 21, 28, 35, and 42 days after planting (DAP). Growth rate was determined based on the increase in plant dry biomass over each observation interval. The results showed that Actinomycetes inoculation affected the growth rate of waxy corn. The PA2 treatment consistently exhibited higher and more stable growth rates compared with PA0 and PA1 throughout the observation period. The enhanced growth performance was likely associated with the role of Actinomycetes in improving nutrient availability and stimulating vegetative development. In conclusion, the application of 10 g Actinomycetes demonstrated the greatest potential to increase the growth rate of waxy corn and may serve as an effective biological biostimulant for sustainable crop production.
PEMBUATAN BISKUIT BERBASIS TEPUNG AMPAS SUSU KACANG SACHA INCHI (PLUKENETIA, VOLUBILIS), DENGAN FORTIFIKASI TEPUNG JAGUNG (ZEA MAYS SACCHARATA) Aditya Abdullah; Adnan Engelen; Sakinah Ahyani Dahlan; Widya Rahmawaty Saman; Muhammad Isra
Jambura Journal of Food Technology Vol 8, No 01 (2026): JUNI
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jjft.v8i01.35917

Abstract

Biskuit, merupakan salah satu produk yang, bernilai gizi tinggi, mudah untuk dikonsumsi, dan memiliki, umur simpan yang, lebih lama., Tujuan dari penelitian  ini yaitu untuk mengetahui, Untuk mengetahui pengaruh, subtitusi tepung ampas kacang sacha inchi dan, tepung jagung manis terhadap nilai karakteristik, kimia,, fisik, dan organoleptik biskuit. Rancangan, yang, digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) faktor tunggal, yaitu, perbandingan tepung, ampas kacang, sacha inchi dan tepung, jagung manis ( 100 : 0 g, 70 : 30 g, 50 :50 g, 30 : 70 g). Setiap, perlakuan diulang sebanyak 3 kali ulangan. Analisis data yang digunakan, brupa Analysis, Of variant (ANOVA) dan, di uji, banding Duncan’s Multiple Test (DMRT). Hasil penelitian, Menunjukkan nilai kadar air diperoleh 3.934 – 6.910, kadar lemak 24.923 – 16.293, kadar protein 14.427 – 8.135, kadar serat 1.040 – 0.459, uji fisik warna L* berkisar 51.00 – 25.49, a* 11.37 – 17.26, b* 19.11 – 8.33  kerenyahan 208.33 – 226.23, kemudian dilakukan uji organoleptik dengan parameter warna yang mengHasilkan nilai berkisar 4.67 – 5.03, (Agak Suka), aroma, 4.03 – 5.73 (Netral – ,Suka), rasa 4.03 – 6.03 (Netral – Suka), tekstur 5,73  – 3,73 (Suka - Netral).Kata Kunci: Ampas Susu Kacang Sacha Inchi, Biskuit, Jagung manis, Tepung
PENGARUH KONSENTRASI BUBUK BUNGA TELANG (Clitoria ternatea) TERHADAP KARAKTERISTIK FISIKOKIMIA, AKTIVITAS ANTIOKSIDAN DAN ORGANOLEPTIK KEFIR SUSU SAPI Nurdike Ismail; Agus Bahar Rachman; Ardiyanto Saleh Modjo; Muhammad Isra; Lisna Ahmad
Jambura Journal of Food Technology Vol 8, No 01 (2026): JUNI
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jjft.v8i01.39071

Abstract

Kefir merupakan minuman susu fermentasi yang termasuk pangan fungsional karena mengandung probiotik yang bermanfaat bagi kesehatan tubuh. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan bubuk bunga telang terhadap karakteristik fisikokimia, aktivitas antioksidan, serta sifat organoleptik kefir susu sapi. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) satu faktor dengan variasi konsentrasi bubuk bunga telang, yaitu 0%; 0,5%; 1%; dan 1,5%, masing-masing perlakuan dilakukan sebanyak tiga kali ulangan. Data dianalisis menggunakan ANOVA dan dilanjutkan dengan uji Duncan Multiple Range Test (DMRT).Hasil penelitian menunjukkan bahwa nilai aktivitas antioksidan (IC50) berkisar antara 128,08–105,12 ppm, nilai pH 4,81–4,40, viskositas 115,4–155,4 mPa.s, kadar protein 3,34%–4,13%, serta jumlah bakteri asam laktat (BAL) sebesar 8,51 × 10⁸–3,25 × 10⁹ CFU/ml. Hasil uji organoleptik menunjukkan skor warna berkisar 2,30–4,57 (tidak suka hingga agak suka), aroma 5,03–5,33 (agak suka), dan rasa berada pada kategori netral hingga agak suka. Berdasarkan hasil penelitian, penambahan bubuk bunga telang mampu meningkatkan aktivitas antioksidan, viskositas, dan kadar protein kefir, namun cenderung menurunkan tingkat kesukaan panelis pada beberapa parameter organoleptik.
Analysis of Land Cover Change and Its Relationship with Surface Temperature Using Google Earth Engine Laode Muhamad Irsan; Muhammad Isra; Rival Rahman; Nur Hasanah; Wahyu Dzunaid Syawal
Jurnal Media Informatika Vol. 7 No. 1 (2026): Edisi Januari - Februari
Publisher : Lembaga Dongan Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55338/jumin.v7i1.7360

Abstract

Kabupaten Boalemo, sebagai salah satu sentra pertanian di Sulawesi, mengalami tekanan ekologis, di mana lahan hutan terus berkurang untuk memenuhi kebutuhan ekonomi masyarakat. Penelitian ini memiliki tujuan untuk mengetahui perubahan tutupan lahan hubungannya dengan perubahan suhu permukaan (land surface temperature) berbasis citra satelit. Data utama yang digunakan adalah citra satelit Landsat (Landsat 5 TM, Landsat 7 ETM+, dan Landsat 8 OLI/TIRS) yang diperoleh dan diolah melalui platform Google Earth Engine (GEE). Hasil penelitian mengungkap transformasi lanskap dan thermal yang sangat signifikan, didorong terutama oleh aktivitas deforestasi dan alih fungsi lahan. Tutupan lahan hutan mengalami penyusutan drastis sebesar 381,12 km² (dari 1.428,73 km² menjadi 1.047,61 km²), yang mengindikasikan tekanan tinggi akibat deforestasi. Sebaliknya, terjadi ekspansi besar-besaran lahan pertanian (bertambah 369,56 km² menjadi 753,08 km²) dan pemukiman (bertambah 16,4 km² menjadi 18,55 km²). Perubahan tutupan lahan tersebut berkorelasi langsung dengan peningkatan suhu permukaan yang dramatis. Zona suhu sejuk (<25°C) menyusut secara ekstrem dari 766,37 km² menjadi hanya 33,55 km² pada tahun 2024. Sebaliknya, zona suhu tinggi (30-35°C) dan sangat tinggi (>35°C) mengalami ekspansi masif. Zona suhu tinggi meluas dari 359,54 km² menjadi 673,00 km², sementara zona suhu sangat tinggi membengkak hampir 4 kali lipat dari 93,29 km² menjadi 370,52 km². Analisis ini didukung oleh akurasi yang tinggi dengan Overall Accuracy (OA) 91,43% dan Kappa Coefficient 0,88. Estimasi LST juga sangat akurat dengan nilai RMSE 0,6325°C, yang menunjukkan error rata-rata kurang dari 1°C.
Starch Composition and Glycemic Load of Teo Tuber Flour (Tacca leontopetaloides) Using a Male Rat (Rattus norvegicus) Animal Model Vrilianika Vrilianika; Margaretha Solang; Muhammad Isra; Djuna Lamondo; Zuliyanto Zakaria
Biology, Medicine, & Natural Product Chemistry Vol 15, No 1 (2026)
Publisher : Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/biomedich.2026.151.1423-1429

Abstract

Teo tuber flour (Tacca leontopetaloides) is a local carbohydrate source with potential to be developed as a functional food. However, information about its starch composition and glycemic load is still limited, even though these two parameters are important in determining blood glucose response after consumption as well as the carbohydrate quality of a food. This study aims to determine the amylose and amylopectin content of teo tuber flour and evaluate its glycemic load using male white rats (Rattus norvegicus). The study used a descriptive method with a quantitative approach and a laboratory experimental design. Analysis of amylose and amylopectin content was done using spectrophotometry with the DNS method and an amylose standard curve. Glycemic load was determined by measuring the rats’ blood glucose response after giving them teo tuber flour porridge and pure glucose, then calculated using the Incremental Area Under the Curve (iAUC) method. Research results show that teo yam flour contains 15.727% amylose and 64.389% amylopectin, meaning its starch composition is dominated by amylopectin. Rats fed with teo yam flour porridge showed lower and more stable blood glucose responses compared to rats given pure glucose. The glycemic load value of teo yam flour is 17, which falls into the medium category. These findings suggest that teo yam flour has the potential to be developed as a functional food that can help maintain stable blood glucose levels. Further research is needed to explore starch modification techniques that can reduce glycemic response and enhance its health benefits.
Co-Authors Adelia Salsabila Rahman Aditya Abdullah Adnan Engelen Agus Bahar Rachman Aisyah Ahmad Ardiyanto Saleh Modjo Asniawati Zainuddin Asniwati Zainuddin Astin Lukum Budy Santosa Devi Bunga Pagalla Djuna Lamondo Eman Rahim Hayatiningsih Gubali Jusna Ahmad Laode Muhamad Irsan Lisna Ahmad Margaretha Solang Muh. Nur Akbar Novri Youla Kandowangko Nur Hasanah Nurdike Ismail Regina Valentine Aydalina Rival Rahman, Rival Sakinah Ahyani Dahlan Sri Wulandari Syam S. Kumaji Vivien Novariana Vrilianika Vrilianika Wahyu Dzunaid Syawal Widya Rahmawaty Saman Wirnangsih D. Uno Yuliana Retnowati Yuniyarti Hulu Zuliyanto Zakaria