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Penerapan Teknologi Tepat Guna dalam Pengendalian Organisme Pengganggu Tanaman dan Penanganan Pasca Panen Padi di Desa Tebas Sungai daud perdana; Hamdi; Winda Apriani
JURNAL PATANI: Pengembangan Teknologi Informasi dan Pertanian Vol 4 No 1 (2020): JURNAL POLTESA
Publisher : PPPM POLTESA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (333.857 KB) | DOI: 10.47767/patani.v4i1.7

Abstract

ABSTRAK Kabupaten Sambas merupakan salah satu sentra utama produksi padi di Kalimantan Barat. Kabupaten ini berada di wilayah perbatasan antara Indonesia dan Malaysia. Desa Tebas Sungai merupakan satu diantara sentra padi yang pernah gagal panen diakibatkan serangan tikus pertanian pada bulan Juli 2016. Mitra kegiatan Penerapan Penerapan Teknologi Tepat Guna kepada Masyarakat ini adalah Kelompok Tani Candra Mekar dan Sari Melati Kencana yang berada di Desa Tebas Sungai Kecamatan Tebas Kabupaten Sambas. Kelompok ini relatif tertinggal dibanding kelompok tani lainnya di kecamatan disebabkan kurangnya bantuan di bidang pertanian. Persoalan yang dihadapi mitra secara umum adalah serangan hama tikus, serangan hama wereng coklat, penggerek batang, lembing batu, tungro, blas, dan hawar, kurang jumlah dan efektifnya penggunaan mesin perontok padi, ketersediaan pupuk subsidi yang sangat terbatas, dan irigasi belum bisa dilakukan dengan baik akibat terbatasnya pompa. Solusi yang disepakati dari permasalahan prioritas mitra adalah pengendalian tikus pertanian, pengendalian hama serangga menggunakan perangkap serangga (light trap), serta pembuatan dan pengelolaan mesin perontok padi untuk penanganan pasca panen. Target luaran kegiatan ini antara lain: 1) Program pengendalian tikus pertanian menghasilkan luaran alat perangkap tikus pertanian berjumlah 10 set, terselesaikan 10 set; 2) Program pengendalian hama serangga menggunakan perangkap serangga menghasilkan luaran 10 set, sudah tercapai 10 set; dan 3) Program pembuatan dan pengelolaan mesin perontok padi menghasilkan luaran mesin perontok padi sebanyak 2 unit, terealisasi 2 unit; 4) Publikasi pada jurnal ber-ISSN DIPAMAS; dan 5) Publikasi kegiatan pada media massa (online 1 kali terealisasi 4 kali, CSMTV 1 kali sudah terealisasi dan telah diupload pula di youtube.com, dan surat kabar/media massa realisasi 2 kali versi cetak). Kegiatan PPTTG ini melalui tahapan-tahapan: 1) Program pengendalian tikus pertanian; 2) Program pengendalian hama serangga; dan 3) Program pembuatan dan pengelolaan mesin perontok padi. Secara ekonomi, adanya penerapan teknologi melalui PPTTG akan mencegah kerugian dalam usahatani padi (akibat serangan tikus sawah), mengefektifkan pencegahan serangan hama (melalui perangkap hama/light trap), dan mengefisienkan biaya pasca panen padi (dengan alat perontok padi). Secara keseluruhan dampak ekonominya dapat menyebabkan peningkatan pendapatan petani padi sawah sehingga diharapkan mampu mensejahterakan ekonomi masyarakat tani. Secara sosial, dampak yang didapat dari penerapan teknologi adalah adanya ketenteraman di masyarakat karena adanya alat yang mencegah terjadinya kerugian dalam pengusahaan budidaya tanaman padi, serangan hama maupun penyakit yang dibawa oleh hama, dan tidak lagi terjadi rebutan antrian terhadap mesin perontok padi karena telah ada alat yang diberikan kepada kelompok. Kata kunci: hama, padi, perangkap serangga
KAJIAN PENGEMBANGAN EKOWISATA PANTAI KARTA TANJUNG GUNDUL KABUPATEN BENGKAYANG Hamdi
Sebi : Studi Ekonomi dan Bisnis Islam Vol. 4 No. 1 (2022): Jurnal Studi Ekonomi dan Bisnis Islam (SEBI)
Publisher : Institut Agama Islam Sultan Muhammad Syafiuddin Sambas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37567/sebi.v4i1.1284

Abstract

Karta Beach, located in Karamunting village has its own charm. The purpose of the study to analyze the suitability of the area for beach recreation tourism, the carrying capacity of the area, the preparation of action plans for development, and qualitative descriptive. The analysis uses Tourism Suitability Index Analysis, Regional carrying capacity, and in-depth interviews. Conclusion: 1) Karta Beach area is suitable for beach recreation with a value of 69; 2) DDK 54 people / day; and 3) Action Plan: a) arrangement of coastal axis road; b) construction of multi-purpose buildings, parking lots, water towers, warehouses, galleries, and toilet renovations.
UJI ORGANOLEPTIK STIK BOLU PISANG BERBAHAN BAKU HALAL Hamdi Hamdi; Astuti Astuti
Cross-border Vol. 4 No. 1 (2021): Cross-border
Publisher : Lembaga Penelitian Dan Pengabdian Masyarakat Institut Agama Islam Sultan Muhammad Syafiuddin Sambas Kalimantan Barat

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Abstract

Bananas that are too ripe are rarely used. Processing bananas into a processed product of banana sponge sticks is one of the efforts to increase the added value of over-maturity bananas. The purpose of this study was to determine the effect of using kepok, barlin, and pisang pisang on banana sponge sticks on organoleptic. Qualitative data were obtained from the results of filling out the questionnaire by the panelists in the form of numbers and tabulated in tables. The treatments were (1) SBK1 = Kepok banana sponge sticks, (2) SBB2 = Berlin banana sponge sticks, (3) SBP3 = Banana banana sponge sticks, (4) SBK1 PSR = Kepok banana sponge sticks mixed with plantains, (5) SBB2 PSR = barlin banana sponge sticks mixed with plantains, and (6) SBP3 PSR = banana banana sponge sticks mixed with plantains. The panelist used is the consumer panelist. Conclusion: (1) Baked banana sponge sticks treated with different types of bananas are somewhat favored by consumers in terms of color, aroma, and texture parameters with almost the same level of preference. Meanwhile, from the taste parameter, the level of preference is also almost the same but with a level of preference approaching a scale of 6 (likes) from a scale of 7; (2) The most preferred baked banana sponge sticks in terms of color, aroma, taste and texture parameters based on the highest scoring ranking was pisang pisang sponge sticks (SBP3), which was also the most preferred type in terms of taste parameters (score 6.05) and texture (score 5.33) compared to all treatments.
PENGARUH PERLAKUAN JENIS PISANG TERHADAP KADAR AIR DAN UMUR SIMPAN STIK BOLU PISANG Hamdi Hamdi; Angga Tritisari
Cross-border Vol. 5 No. 1 (2022)
Publisher : Lembaga Penelitian Dan Pengabdian Masyarakat Institut Agama Islam Sultan Muhammad Syafiuddin Sambas Kalimantan Barat

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Abstract

Banana sponge sticks are made as an effort to increase the added value of over maturity bananas by reducing their water content through baking and increasing their shelf life as well as being able to distribute them over long distances and for a longer time. The types of bananas studied included kepok bananas, barlin and cold bananas (pisang pisang in Sambas). The purpose of this study was to determine the effect of using kepok, barlin, and dingin bananas on banana sponge sticks on the water content and shelf life of the product. This research is experimental. Determination of the research unit by purposive sampling. The type of data used in this research is quantitative data. Quantitative data were obtained from the results of the moisture content test and storability test. The data analysis method used in the results of the moisture content test was analysis of variance (anova), while the storage capacity test used Acce-related Shelf-life Testing (ASLT). Conclusion: (1) The type of banana treatment has a very significant effect on the water content of banana sponge sticks made from plantain, kepok, barlin and dingin bananas, with the values obtained for each treatment namely, banana sponge sticks kepok 5.2667%, banana sponge sticks berlin 5.7729%, banana sponge sticks 6.1082%, banana sponge sticks kepok mixed with plantains 4.2098%, barlin bananas mixed with plantains 6.0965%, cold banana sponge sticks mixed with plantains 6.6632%; (2) The longest shelf life of banana sponge sticks was 21 days in the treatment of kepok banana sponge sticks mixed with plantains, barlin banana sponge sticks mixed with plantains and dingin banana sponge sticks mixed with plantains. While the shortest shelf life of banana sponge sticks was 18 days in the treatment of kepok banana sponge sticks, Barlin banana sponge sticks and dingin banana sponge sticks.
VITAMIN C DAN KADAR SERAT KASAR PADA STIK BOLU PISANG KEPOK DAN PISANG PISANG Hamdi Hamdi; Lilik Lilik; Sri Mulyati; Erik Darmansyah
Cross-border Vol. 5 No. 2 (2022): Juli-Desember
Publisher : Lembaga Penelitian Dan Pengabdian Masyarakat Institut Agama Islam Sultan Muhammad Syafiuddin Sambas Kalimantan Barat

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Abstract

Banana is a fruit that is often consumed by people compared to other fruits. Regular consumption by the community is due to bananas being a fruit that is always available throughout the year. Bananas spoil quickly when they are ripe, so they need to be processed if they want to be used and have added value. The purpose of this study was to determine the effect of using kepok bananas and pisang pisang on the content of Vitamin C and crude fiber in banana sponge sticks. This research is experimental. Determination of the research unit by purposive sampling. The type of data used in this research is quantitative data. Quantitative data were obtained from the results of the Vitamin C test and the crude fiber content test. Vitamin C analysis was carried out using the iodimetric titration method and fiber content analysis was carried out using the gravimetric method. Conclusion: Vitamin C in banana kepok sponge stick is 5.6099 mg/100 gram, higher than pisang pisang sponge stick, which is 5.5917 mg/100 gram. Crude fiber in banana kepok sponge sticks is 3.6914%, lower than pisang pisang sponge sticks which is 5.9674%.