Article Per Year (5 Year)
p-Index From 2021 - 2026
1.126
P-Index
This Author published in this journals
All Journal Serambi Saintia : Jurnal Sains dan Aplikasi Agroteknika JIA (Jurnal Ilmiah Agribisnis) : Jurnal Agribisnis dan Ilmu Sosial Ekonomi Pertanian Composite
Rahmah Hayati
Universitas Abulyatama
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Energy Engineering Environmental Science Immunology & microbiology Mechanical Engineering Nursing Public Health Social Sciences Veterinary Other

Published : 7 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 7 Documents
Search

 1 
Pengaruh Pemberian Merica terhadap Sifat Fisika dan Kimia dari Produk Kubis Asam (Kimchi) Asal Aceh Rahmah Hayati; Muhammad Irzan Majid; Syamratul Achwan; Rahmiati Rahmiati; Mulyadi Mulyadi; Riki Musriandi
Serambi Saintia : Jurnal Sains dan Aplikasi Vol 11, No 1 (2023): Serambi Saintia
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/jss.v11i1.6124

Abstract

Brassica oleracea atau sayuran berasal dari Takengon mengandung banyak vitamin, karbohidrat, protein serta mineral. Umur simpan sayuran ini terbatas. Hal ini disebabkan karna kandungan kadar air yang tinggi mengakibatkan mudah rusak juga tidak tahan lama. B. oleracea sering diawetkan atau di fermentasi sebagai makanan sauerkraut di Negara Jerman. Namun di Indonesia belum banyak di produksi. Makanan ini memiliki sifat inderawi yang sangat khas menyerupai kimchi dari aroma dan cita rasanya. Penelitian ini bertujuan untuk mengidentifikasi produk kubis asam dari B. oleracea atau kimchi asal Aceh dengan penambahan merica terhadap variasi konsentrasi persentase garam selama fermentasi. Pengujian sifat fisika-kimia dilakukan di Laboratorium. Metode penelitian yang digunakan adalah analysis of variance (ANOVA) signifikan 5% dengan Rancangan Acak Lengkap (RAL). Faktor yang diuji adalah penambahan 1% merica pada konsentrasi garam K 2,25%, MG1 2,5%, MG2 7,5% dan MG3 12,5%. Hasil penelitian menyatakan perlakuan rekomendasi yaitu pada K 2,5% dan MG 2,25%. Rataan K 2,25% dengan sifat fisika-kimia susut bobot 20,75% dalam pH 3,56, TPT 7,75%, kandungan vitamin C 7,41 mg, kandungan kadar air 90,9%, serta asam laktat terkecil adalah 0,0096%. Namun rata-rata MG1 2,5% dengan sifat fisika-kimia susut bobot 20,05% dalam pH 3,69 TPT 7,55%, kandungan vitamin C 13,15 mg, kadar air 92,1%, serta asam laktat yang lebih kecil yaitu 0,0095%. Pemberian merica dalam konsentrasi garam yang berbeda terhadap kimchi asal Aceh berpengaruh nyata pada sifat fisika dan kimia. Berdasarkan hasil uji kesukaan dengan penambahan merica pada variasi garam terhadap panelis tidak terlatih diperoleh pada perlakuan K 2,25% dan MG1 2,5%.Kata kunci : Kimchi, B. oleracea, kubis, garam, sifat fisika-kimia.ABSTRACTBrassica oleracea or vegetables from Takengon were contain a lots of vitamins, carbohydrates, protein and minerals. The shelf life of these vegetables was limited. That case, it because the higher water content made easily damaged and it was not durable. B. oleracea was often preserved or fermented as a sauerkraut dish in Germany. But, in Indonesia not too much in production. This food has very distinctive sensory properties resembling kimchi in aroma and the taste. This study aims to identify vegetable cabbage products from B. oleracea or kimchi from Aceh with the addition of pepper at various percentages of salt concentration during fermentation. Furthermore, testing of physico-chemical properties was carried out in the laboratory. The research method used was analysis of variance (ANOVA) with a completely randomized design (CRD) with a significance of 5%. The factor tested was the addition of 1% pepper to a salt concentration of 2.25% K, 2.5% MG1, 7.5% MG2 and 12.5% MG3. The results of the study stated that the recommended treatment was 2.5% K and 2.25% MG. Average K 2.25% with physico-chemical properties weight loss 20.75% at pH 3.56, TPT 7.75%, vitamin C content 7.41 mg, water content 90.9%, and the smallest lactic acid 0.0096%. However, the average MG1 was 2.5% with physical and chemical properties, 20.05% weight loss at pH 3.69, TPT 7.55%, 13.15 mg vitamin C content, 92.1% moisture content, and lactic acid is smaller, namely 0.0095%. The adding the pepper with different salt concentrations to kimchi from Aceh had a significant effect on the physical and chemical properties. Based on the results of the preference test with the addition of pepper to the salt variation for untrained panelists, it was found in the K treatment of 2.25% and 2.5% MG1.Keyword : Kimchi, B. oleracea, cabbage, salt, physico chemist.
Pengaruh Pemberian Pupuk Kotoran Kambing dan Pupuk KNO3 Merah Cair terhadap Pertumbuhan dan Hasil Tanaman Melon (Cucumis melo L.) Rahmiati Rahmiati; Elvrida Rosa; Rahmah Hayati; Savitri Savitri; Fajar Siddiq
Serambi Saintia : Jurnal Sains dan Aplikasi Vol 11, No 1 (2023): Serambi Saintia
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/jss.v11i1.6447

Abstract

Penelitian bertujuan untuk meningkatkan hasil tanaman melon (Cucumis melo L.). Rancangan yang digunakan dalam penelitian ini yaitu Rancangan Acak Kelompok (RAK) Pola Faktorial 3x4 dengan menggunakan 3 Faktor yaitu dosis Pupuk Kotoran Kambing (K) terdiri 3 taraf yaitu, K0 (Kontrol), K1 (3,74 kg/plot), K2 (7,48 kg/plot). Kosentrasi Pupuk KNO3 Merah Cair (M) terdiri dari 4 taraf yaitu, M0 (0 ml/liter air), M1 (2 ml/liter air), M2 (3 ml/liter air), M3 (4 ml/liter air). Pemberian Pupuk Kotoran Kambing dilakukan setelah selesai Pembuatan Plot, dan waktu pemberian Pupuk KNO3 Merah Cair, M0= Kontrol, M1 = 15 Hari Setelah Tanam, M2 = 30 Hari Setelah Tanam, M3 = 45 Hari Setelah Tanam. Perubahan yang diamati adalah, ,Berat Buah Sampel dan Diameter Buah. Hasil penelitian ini menunjukkan bahwa, rataan berat buah sampel terdapat pada perlakuan K2 dan rataan Diameter Buah terdapat pada perlakuan K2. Adapun Pada perlakuan Pupuk KNO3 Merah Cair tidak terdapat pengaruh yang nyata terhadap semua Variabel pengamatan. Tidak terdapat interaksi yang nyata antara Pupuk Kotoran Kambing dan pupuk KNO3 Merah Cair terhadap hasil tanaman melon (Cucumis melo L).Kata Kunci : Tanaman Melon, Pupuk Kotoran Kambing, Pupuk KNO3 Merah Cair.
The Influence of Export and Import Activities on Economic Support in the Aceh Region Rahmah Hayati; Arif Rifaldi
JIA (Jurnal Ilmiah Agribisnis) : Jurnal Agribisnis dan Ilmu Sosial Ekonomi Pertanian Vol. 8 No. 3 (2023)
Publisher : Department of Agribusiness, Halu Oleo University Jointly with Perhimpunan Ekonomi Pertanian Indonesia - Indonesian Society of Agricultural Economics (PERHEPI/ISAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37149/jia.v8i3.587

Abstract

The progress of a country, based on increased economic growth, was calculated from added total production to the service and commodity for economic activity. It increased the income per capita in the population of the region. The financial system would report with specificity goods production also services. Then, it occurred wherein a more extensive market production accommodation exists market conducts the trade international system. The research aimed to determine the activity exports are also importing to support the Aceh area's economy. A study used the method of quantitative. Furthermore, results showed an increase in foreign trade to the trade balance, indicating the commodity for foreign economics. Based on the analysis using the Eviews-12 method, exports, and imports affected the economic growth in Aceh. The total volume of imports increased from 20,489,210 kg to 20,281,743 kg from January to December 2016, but there was an increase in the CIF value from 2,184,788 US$ to 9,034,788 US$, that the volume of imports of economic goods in 2019 from January was 14,244,916 kg, with an export value of 2,438,041 US$. Furthermore, it was positively controlled for export. The total imports of Aceh Province were found the fluctuations that occurred in 2016, 2019, and 2022. The highest amount of substances in 2016 was 7,612,298, and the lowest in 2022 was 8,192,390. The trade balance of Aceh Province showed a positive value, then the foreign trade of the economic commodity was dominated for export activities. Although in three long-term decades, exports have been reported to have a positive growing financial effect, whereas the activity of import and role to lowest roles growing economy. Then, in a short time, other export has less impact on economic growth than imports. Furthermore, the economic growth would be finished to increase the imports and commodities or materials exports to industrial needs.
Pengaruh Pemberian Merica terhadap Sifat Fisika dan Kimia dari Produk Kubis Asam (Kimchi) Asal Aceh Rahmah Hayati; Muhammad Irzan Majid; Syamratul Achwan; Rahmiati Rahmiati; Mulyadi Mulyadi; Riki Musriandi
Serambi Saintia : Jurnal Sains dan Aplikasi Vol 11, No 1 (2023): Serambi Saintia
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/jss.v11i1.6124

Abstract

Brassica oleracea atau sayuran berasal dari Takengon mengandung banyak vitamin, karbohidrat, protein serta mineral. Umur simpan sayuran ini terbatas. Hal ini disebabkan karna kandungan kadar air yang tinggi mengakibatkan mudah rusak juga tidak tahan lama. B. oleracea sering diawetkan atau di fermentasi sebagai makanan sauerkraut di Negara Jerman. Namun di Indonesia belum banyak di produksi. Makanan ini memiliki sifat inderawi yang sangat khas menyerupai kimchi dari aroma dan cita rasanya. Penelitian ini bertujuan untuk mengidentifikasi produk kubis asam dari B. oleracea atau kimchi asal Aceh dengan penambahan merica terhadap variasi konsentrasi persentase garam selama fermentasi. Pengujian sifat fisika-kimia dilakukan di Laboratorium. Metode penelitian yang digunakan adalah analysis of variance (ANOVA) signifikan 5% dengan Rancangan Acak Lengkap (RAL). Faktor yang diuji adalah penambahan 1% merica pada konsentrasi garam K 2,25%, MG1 2,5%, MG2 7,5% dan MG3 12,5%. Hasil penelitian menyatakan perlakuan rekomendasi yaitu pada K 2,5% dan MG 2,25%. Rataan K 2,25% dengan sifat fisika-kimia susut bobot 20,75% dalam pH 3,56, TPT 7,75%, kandungan vitamin C 7,41 mg, kandungan kadar air 90,9%, serta asam laktat terkecil adalah 0,0096%. Namun rata-rata MG1 2,5% dengan sifat fisika-kimia susut bobot 20,05% dalam pH 3,69 TPT 7,55%, kandungan vitamin C 13,15 mg, kadar air 92,1%, serta asam laktat yang lebih kecil yaitu 0,0095%. Pemberian merica dalam konsentrasi garam yang berbeda terhadap kimchi asal Aceh berpengaruh nyata pada sifat fisika dan kimia. Berdasarkan hasil uji kesukaan dengan penambahan merica pada variasi garam terhadap panelis tidak terlatih diperoleh pada perlakuan K 2,25% dan MG1 2,5%.Kata kunci : Kimchi, B. oleracea, kubis, garam, sifat fisika-kimia.ABSTRACTBrassica oleracea or vegetables from Takengon were contain a lots of vitamins, carbohydrates, protein and minerals. The shelf life of these vegetables was limited. That case, it because the higher water content made easily damaged and it was not durable. B. oleracea was often preserved or fermented as a sauerkraut dish in Germany. But, in Indonesia not too much in production. This food has very distinctive sensory properties resembling kimchi in aroma and the taste. This study aims to identify vegetable cabbage products from B. oleracea or kimchi from Aceh with the addition of pepper at various percentages of salt concentration during fermentation. Furthermore, testing of physico-chemical properties was carried out in the laboratory. The research method used was analysis of variance (ANOVA) with a completely randomized design (CRD) with a significance of 5%. The factor tested was the addition of 1% pepper to a salt concentration of 2.25% K, 2.5% MG1, 7.5% MG2 and 12.5% MG3. The results of the study stated that the recommended treatment was 2.5% K and 2.25% MG. Average K 2.25% with physico-chemical properties weight loss 20.75% at pH 3.56, TPT 7.75%, vitamin C content 7.41 mg, water content 90.9%, and the smallest lactic acid 0.0096%. However, the average MG1 was 2.5% with physical and chemical properties, 20.05% weight loss at pH 3.69, TPT 7.55%, 13.15 mg vitamin C content, 92.1% moisture content, and lactic acid is smaller, namely 0.0095%. The adding the pepper with different salt concentrations to kimchi from Aceh had a significant effect on the physical and chemical properties. Based on the results of the preference test with the addition of pepper to the salt variation for untrained panelists, it was found in the K treatment of 2.25% and 2.5% MG1.Keyword : Kimchi, B. oleracea, cabbage, salt, physico chemist.
Efektivitas pemupukan N, P, K dan Mg atas estimasi kebutuhan unsur hara makro untuk tanaman sawi hijau akuaponik Rahmah Hayati; Muhammad Irzan Majid; Erwin Masrul Harahap
Composite : Jurnal Ilmu Pertanian Vol 5 No 2 (2023): Agustus
Publisher : University of Insan Cendekia Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37577/composite.v5i2.579

Abstract

Brassica juncea L. was know as mustard vegetable that has higher an economic value. However, it was a cultivation depend on the estimation of fertilizer application to increase to crop production. This study determine to nutrients obtained the optimal production results. Furthermore, the method used a survey method or qualitative research. Whereas, the conventional planting experimental design with a spacing of 20 × 20 cm per plant in 1 hectare. The percentage of N was calculated using the Kjeldahl method. Then, the compound of P, K, and Mg used a spectrophotometry. The data was analyzed using Microsoft Excel 2019. For parameters observed i.e: the wet weight (gr) and dry weight (gr), dry basis or Md (%), percentage from N, P, K, and Mg. Needed for total fertilizer to 10 tons/ha until 40 tons/ha. The results showed that fertilizer N was found in 3.86%, P was calculate in 0.72%, K was obtain in 3.83% and Mg was found in 0.37%. Furthermore, it was the average weight of Brassica juncea L. was 91.01 gr, wherein the dry weight was found in 6.72 gr. The dry basis Md was 12.54%. Finally, the fertilizer recommendations for Brassica juncea L. plants to optimal results up to 40 tons/ha using the fertilizer 5.45 grams. In this case, to the total urea in fertilization was 2.5 grams, and SP-36 fertilizer was 0.6 grams. Then, the KCl fertilizer was 1.8 grams, and dolomite of 0.6 grams with a recommended planting doses to aquaphonic system.
Struktur Genetik Molekuler Selada Laut (Ulva lactuca) di Pantai Ulee Lheue, Indonesia Rahmah Hayati; Fawwa Rahly; Muhammad Irzan Majid
Agroteknika Vol 6 No 2 (2023): Desember 2023
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/agroteknika.v6i2.224

Abstract

Pantai Ulee Lheue merupakan kawasan pantai di Kota Banda Aceh yang dikembangkan untuk wisata. Spesies rumput laut makro alga tersebar luas di Pantai Ulee Lheue namun belum pernah dimanfaatkan. Satu diantara selada laut hijau (sea lettuce) yang melimpah di Pantai Ulee Lheue yaitu Ulva lactuca. Penelitian ini bertujuan untuk mengidentifikasi struktur genetik Ulva lactuca yang berasal dari Pantai Ulee Lheue, Aceh, Indonesia secara molekuler. Metode yang digunakan pada penelitian ini yaitu skrining morfologi Ulva lactuca yang berpedoman pada literatur jurnal kemudian analisis molekuler ekstraksi DNA genom menggunakan gen primer ITS. Selanjutnya pengujian jarak genetik dengan metode Trichotomy melalui software Treeview X dari analisis statistik GenAlex. Hasil penelitian menunjukkan nilai Fit tidak ada perbedaan yang signifikan dengan Fis. Nilai total migran (Nm) menunjukkan nilai yang berbeda yaitu pada lokus ITS1 0,330 dan ITS 2 yaitu 0,094. Variasi alel lokus ITS dibedakan dengan jelas dari nilai PIC >0,5 artinya memiliki nilai polimorfis yang tinggi. Panjang alel dalam PCR teramplifikasi 300 bp s/d 500 bp. Identifikasi frekuensi statistik gen ITS dari sampel diperoleh pada kedua lokus menunjukkan nilai yang sama (1,000), Fst menunjukkan nilai dalam lokus ITS 1 adalah 0,431, dan ITS 2 0,726. Kekerabatan sangat erat diperoleh dari analisis filogenetik terbagi dalam dua (2) kelompok. Sampel UL8 terpisah dengan sampel UL1, UL2, UL3, UL4, UL5, UL6, UL7, UL9, UL10, UL11, UL12, UL13, UL14 dan UL15. Namun sampel UL10 dan UL14 berada dalam 1 klaster sama dengan sampel UL9 dan UL13. Kekerabatan tersebut kemungkinan dikarenakan spesies Ulva berasal dari pesisir pantai yang sama.
Metode pembuatan Dalgona Coffee Dessert (DCD) menggunakan konsep BOX Rahmah Hayati; Muhammad Luthfi; Ainal Mardhiah; Irwan Safwadi; Marah Sutan Rangkuti; Usman Usman
Composite : Jurnal Ilmu Pertanian Vol 7 No 1 (2025): Februari
Publisher : University of Insan Cendekia Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37577/composite.v7i1.845

Abstract

Dalgona coffee has experienced a decline in sale recently. Dalgona coffee dessert is a dessert made from chocolate cake with a mixture of cream and dalgona coffee. Dalgona coffee can be used as a dessert with a new method. Highly tight competition requires manufacturers to attract consumers in desserts. The production process starts from food raw materials to finished products. The aim of this research is to analyze the production method of Dalgona coffee dessert. The research method used a descriptive experimental with stages of material collection, documentation, literature study and product creation. The production process is carried out in one cycle which produces 18 packaged glasses. The "BOX" concept method saving a production costs by 10 percent compared to previous conventional methods. The dalgona coffee dessert production method includes production cost planning which has 4 (four) cost components, including: equipment costs, packaging costs, auxiliary costs, and production costs for 1 pan of chocolate cake or 9 cups of dalgona coffee dessert. The production process was carried out in 1 production with a target of 18 cups. The dalgona coffee dessert production process includes making chocolate cake, cream, and dalgona coffee, and then the packaging process in one cup. Dalgona Coffee Dessert has a balanced taste resulting from sweet and slightly bitter flavors and has a dense texture. Dalgona coffee dessert is affordable and pocket friendly. This product has been marketed in the Haba Dessert Business which is one of the efforts to support Aceh UMKM.
Co-Authors Ainal Mardhiah Arif Rifaldi Bukhari Usman Elvrida Rosa Erwin Masrul Harahap Fajar Siddiq Fawwa Rahly Irwan Safwadi Marah Sutan Rangkuti Muhammad Irzan Majid Muhammad Luthfi Mulyadi Mulyadi Rahmiati Rahmiati Riki Musriandi Savitri Savitri Syamratul Achwan