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All Journal JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) Industria: Jurnal Teknologi dan Manajemen Agroindustri Jurnal Pertanian UMSB: Penelitian dan Kajian Ilmiah Bidang Pertanian Journal of Digital Marketing and Halal Industry Unri Conference Series: Community Engagement Journal of Engineering Science and Technology Management JP2N: Jurnal Pengembangan Dan Pengabdian Nusantara Jurnal Penelitian Hasil Hutan
Angga Pramana, Angga
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UJI PERBANDINGAN ARANG SEKAM DENGAN KOMPOS KULIT KAKAO SEBAGAI MEDIA TANAM TERHADAP PERTUMBUHAN DAN PRODUKSI BAWANG MERAH (Allium ascalonicum.L) HIDROPONIK SISTEM WICK Dodi, Ahmad; Seprido, Seprido; Pramana, Angga
Jurnal Pertanian UMSB: Penelitian dan Kajian Ilmiah Bidang Pertanian Vol 2, No 1 (2018): Vol 2 No 1 Desember 2018
Publisher : Jurnal Pertanian UMSB: Penelitian dan Kajian Ilmiah Bidang Pertanian

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

Abstract

The purpose of this research to know the Comparison Charcoal Husk withcompost skin cacao as cropping about the media and crop production and production red onio (Allium ascalonicum.L) hydroponic wick system. This study has been implemented dikebun experiment faculty agricultural kuantan singingi islamic university. This research use random design complete ( ral ) non factorials, using various the comparison media (factors M) consisting of 5 standard treatment and 3 test. Treatment M1 ( Charcoal Husk ) M2 (compost skin cacao) M3 (Charcoal Husk + compost skin cacao) (1:3) M4 (compost skin cacao + Charcoal Husk) (2:2) M5 (Charcoal Husk + compost skin cacao) (3:1). There is a unit of experiments 15, any unit experiment consisting of 4 plants , 3 plants constituting sample plants. The result showed that comparison media Charcoal Husk with compost skin cacao give real impact give influence the real thing to all observation parameter. Observation plant height with the best results on treatment M5 with hight plant 35.71 cm. And have a real influence on observation parameter number of leaves 28.44 helai,gross weight 18.76 g dan dry weight 14.79.Keywords : Red Onion, Charcoal Husk, Compost Skin Cacao, Hidroponics
Zoning Potential Halal Tourism Evidence in Indonesia Pramana, Angga; Sukma R.Ab, Dodi; Zamaya, Yelly; Jayalaksamana, Maghfirah
Journal of Digital Marketing and Halal Industry Vol 4, No 2 (2022)
Publisher : Fakultas Ekonomi dan Bisnis Islam UIN Walisongo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/jdmhi.2022.4.2.12591

Abstract

Halal tourism destinations have grown quite significantly, although there are still various weaknesses. This research aims to map the potential of halal tourist destinations in Pekanbaru. This mapping is expected to be a reference for Pekanbaru City to develop the concept of halal tourism in Pekanbaru. The method in this research is the study of documentation, observation, and interviews. This documentation study is also intended to obtain the concept of mapping halal tourism zoning in the city of Pekanbaru. The results show that tourist attractions in Pekanbaru have very good and friendly facilities for visitors to halal tourism which must be linked to mapping. The potential of halal tourist destinations in Pekanbaru can be grouped into historical destinations, nature, shopping centers, mosques, sports centers and restaurants. Several destinations still need to continue to develop supporting facilities to increase the comfort of visitors to halal destinations while in these destinations. The mapping that has been done has a role as a travel route recommendation that makes it easier to direct halal tourists from arrival to returning to their homes.
Effect of the Glycerol Addition on the Physical Characteristics of Biodegradable Plastic Made from Oil Palm Empty Fruit Bunch Hamzah, Farida Hanum; Sitompul, Fitra Fatthoni; Ayu, Dewi Fortuna; Pramana, Angga
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 10, No 3 (2021)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2021.010.03.5

Abstract

AbstractPlastic is a packaging material used as a container to protect and store food as well as non-food products essential for the community, specifically in Indonesia. This study aims to examine the effect of glycerol addition as a plasticizer on the physical characteristics of biodegradable plastic made from oil palm empty fruit bunches (OPEFBs). It was conducted through an experiment using a completely randomized design (CRD) consisting of 5 treatments and 3 replications. The treatments include P1, P2, P3, P4, and P5 with 1%, 1.5%, 2%, 2.5%, and 3% glycerol, respectively, in the formulation of biodegradable plastic. The results showed that the addition of glycerol had significant effects on water resistance, vapor transmission rate, tensile strength, and elongation, but had no significant effect on the biodegradability of plastic. Furthermore, the addition of glycerol as a plasticizer improved the elongation of biodegradable plastic made from OPEFB, but did not improve the characteristics of water resistance, vapor transmission rate, and tensile strength. The P1 treatment produced the best result as it generated a water resistance of 2.226%, vapor transmission rate of 16.306 g/m2/hour, tensile strength of 2.430 MPa, and elongation of 18.950%. In addition, the biodegradable plastic was able to decompose in two weeks.Keywords: biodegradable plastic, glycerol, oil palm empty fruit bunch AbstrakPlastik merupakan bahan kemasan yang digunakan sebagai wadah untuk melindungi dan menyimpan produk pangan dan non-pangan yang penting bagi masyarakat, khususnya di Indonesia. Tujuan penelitian ini adalah untuk menguji pengaruh penambahan gliserol sebagai plasticizer terhadap karakteristik fisik plastik biodegradable berbahan tandan kosong kelapa sawit. Penelitian ini dilakukan melalui eksperimen dengan menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 5 perlakuan dan 3 ulangan. Perlakuan dalam penelitian ini adalah P1, P2, P3, dan P4 dengan penambahan gliserol berturut-turut sebanyak 1%, 1,5%, 2%, 2,5%, dan 3% dalam formulasi plastik biodegradable. Hasil penelitian ini menunjukkan bahwa penambahan gliserol berpengaruh nyata terhadap ketahanan air, laju transmisi uap air, kekuatan tarik, dan perpanjangan, namun tidak berpengaruh nyata terhadap uji biodegradabilitas plastik biodegradable. Penambahan gliserol sebagai plasticizer meningkatkan elongasi plastik biodegradable dari tandan kosong kelapa sawit, namun tidak dapat meningkatkan karakteristik ketahanan air, laju transmisi uap air, dan kekuatan tarik. Perlakuan P1 adalah yang terbaik karena menghasilkan daya tahan air sebesar 2,226%, laju transmisi uap air sebesar 16,306 g/m2/jam, kuat tarik sebesar 2,430 MPa, dan elongasi sebesar 18,95%. Plastik biodegradable juga mampu terurai dalam waktu dua minggu.Kata kunci: gliserol, plastik biodegradable, tandan kosong kelapa sawit 
Physicochemical Characteristics and Anti-Bacterial Ability of Liquid Soap with the Addition of Pandan Wangi Extract Hamzah, Farida Hanum; Putra, Diswanto; Zalfiatri, Yelmira; Pramana, Angga
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 12, No 1 (2023)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2023.012.01.3

Abstract

AbstractPandan wangi leaves have bioactive properties that can inhibit the growth of Staphylococcus aureus and Escherichia coli bacteria so they can prevent skin infections. The ability of pandan wangi leaf extract to inhibit microbial growth can be applied to liquid soap. This research was conducted to determine the characteristics of liquid soap with the addition of pandan wangi leaf extract. This study used a completely randomized design with five treatments and three replications. The treatment in this study was a variation of adding pandan wangi leaf extract to the liquid. soap formulation, which were 1.5; 2.0; 2.5; 3.0; and 3.5 grams. The data obtained was analyzed statistically using analysis of variance (ANOVA). The results of variance showed that the addition of pandan wangi leaf extract had a significant effect on foam stability, acidity (pH), anti-bacterial activity test, and sensory test. The liquid soap treatment chosen in this study was the addition of 3.5 grams of pandan wangi extract with a foam stability value of 81.52%, specific gravity of 1.0596 g/ml, viscosity of 271.7 mPas, acidity of 9.02, amount of free alkali 0%, has an anti-bacterial inhibition zone against Escherichia coli 11.22 mm and Escherichia coli 12.22 mm, does not irritate, and is preferred by hedonic panelists with a description of pandan wangi aroma.Keywords: anti-bacterial, liquid bath soap, pandan wangi leaf extract AbstrakDaun pandan memiliki sifat bioaktif yang dapat menghambat pertumbuhan bakteri Staphylococcus aureus dan Escherichia coli sehingga dapat mencegah infeksi kulit. Kemampuan ekstrak daun pandan wangi dalam menghambat pertumbuhan mikroba dapat diaplikasikan pada sabun cair. Penelitian ini dilakukan untuk mengetahui karakteristis sabun cair dengan penambahan ekstrak daun pandan wangi. Penelitian ini menggunakan rancangan acak lengkap dengan lima perlakuan dan tiga ulangan. Perlakuan dalam penelitian ini adalah variasi penambahan ekstrak daun pandan wangi dalam cairan. formulasi sabun, yaitu 1,5; 2,0; 2,5; 3,0; dan 3,5 gram. Data yang diperoleh dianalisis secara statistik menggunakan analysis of variance (ANOVA). Hasil varians menunjukkan bahwa penambahan ekstrak daun pandan wangi berpengaruh nyata terhadap stabilitas busa, keasaman (pH), uji aktivitas antibakteri, dan uji sensorik. Perlakuan sabun cair yang dipilih dalam penelitian ini adalah perlakuan penambahan 3,5 gram ekstrak pandan wangi dengan nilai stabilitas busa 81,52%, berat jenis 1,0596 g/ml, viskositas 271,7 mPas, keasaman 9,02, jumlah alkali bebas 0%, memiliki anti- zona hambat bakteri terhadap Escherichia coli 11,22 mm dan Escherichia coli 12,22 mm, tidak mengiritasi, dan disukai panelis hedonis dengan deskripsi aroma pandan wangi.Kata kunci: anti bakteri, ekstrak daun pandan wangi, sabun mandi cair
Analysis of Supply Chain Beef Cattle in Riau Province Zamaya, Yelly; Pramana, Angga; Ningsih, Arum Rovarti; Kurnia, Dihan
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 9, No 2 (2022): JITRO, May
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jitro.v9i2.24161

Abstract

The livestock sector plays a strategic role in the economy of Riau Province through the contribution of food supply, supply of industrial raw materials, feed, bio-energy, employment, and achievement of GRDP (Gross Regional Domestic Product). One of the commodities in the livestock sector that has the potential to be developed is beef. This study aims to analyze the supply chain flow and determine the beef supply chain strategy in Riau Province. The research method used is descriptive qualitative analysis. Qualitative descriptive analysis using SWOT analysis on the beef supply chain. There are 4 streams of the beef supply chain in Riau Province. First, producers/breeders and consumers; second, breeders, traders, and consumers; third, breeders, traders, slaughterhouses, and consumers; fourth, namely breeders, blantik, butchers, wholesalers, and small traders then bought by consumers. The internal factor evaluation matrix has a total score of 2.6807, while the external factor evaluation matrix has a total score of 2.7432. The strength factor of the beef supply chain is the quality of beef cattle is good, the weakness factor is the continuity of beef cattle supply is still lacking, the opportunity factor is the wide open market share, and the threat factor is he instability of beef supply.
Liquid Body Wash Formulation with the Addition of Agarwood Leaf Extract Hamzah, Faizah; Ultri, Ultri; Ayu, Dewi Fortuna; Pramana, Angga
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 13, No 1 (2024)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2024.013.01.7

Abstract

AbstractThis study aimed to study the effect of agarwood leaf extract extracted through maceration as an antibacterial agent on the quality of liquid body wash. The study used a completely randomized design with five treatments and four replications. The treatments applied included the addition of agarwood leaf extract with concentrations of 0% (S1), 2.5% (S2), 5% (S3), 7.5% (S4), and 10% (S5). Data were analyzed using Analysis of Variance (ANOVA), followed by Duncan's Test at 5% significance level. The results showed that adding agarwood leaf extract significantly affected free alkali, pH, foam stability, density, antibacterial activity, and sensory properties of liquid body wash. Liquid body wash with a 10% addition of agarwood leaf extract showed the best quality, with an inhibition zone of 24.86 ± 0.79 mm and 22.16 ± 2.40 mm against Bacillus subtilis and Pseudomonas aeruginosa. This liquid body wash has a free alkali content of 0.027%, a specific gravity of 1.08±0.08g/mL, foam stability of 89.79±0.77%, pH of 9.33±0.03, and does not cause skin irritation. Descriptive tests showed that the liquid body wash was dark brown with a distinctive aroma of agarwood leaves.Keywords: Agarwood leaves extract, antibacterial activity, Bacillus subtilis, liquid body wash, Pseudomonas aeruginosa AbstrakPenelitian ini bertujuan untuk mempelajari pengaruh ekstrak daun gaharu yang diekstrak melalui maserasi sebagai agen antibakteri terhadap kualitas sabun mandi cair. Penelitian menggunakan rancangan acak lengkap dengan lima perlakuan dan empat ulangan. Perlakuan yang diterapkan meliputi penambahan ekstrak daun gaharu dengan konsentrasi 0% (S1), 2,5% (S2), 5% (S3), 7,5% (S4), dan 10% (S5). Data dianalisis menggunakan Analisis Varians (ANOVA), dilanjutkan dengan Uji Duncan pada taraf signifikansi 5%. Hasil penelitian menunjukkan bahwa penambahan ekstrak daun gaharu berpengaruh signifikan terhadap alkali bebas, pH, stabilitas busa, densitas, aktivitas antibakteri, dan sifat sensorik sabun mandi cair. Sabun mandi cair dengan penambahan ekstrak daun gaharu 10% menunjukkan kualitas terbaik, dengan zona hambat sebesar 24,86±0.79 mm dan 22,16±2.40 mm terhadap Bacillus subtilis dan Pseudomonas aeruginosa. Sabun ini memiliki kadar alkali bebas 0,027%, berat jenis 1,08±0.08g/mL, stabilitas busa 89.79±0.77%, pH 9.33±0.03, dan tidak menyebabkan iritasi kulit. Uji deskriptif menunjukkan bahwa sabun mandi cair tersebut memiliki warna coklat tua dengan aroma khas daun gaharu.Kata kunci: Aktivitas antibakteri, Bacillus subtilis, ekstrak daun gaharu, Pseudomonas aeruginosa, sabun mandi cair
Peningkatan Citra Pangan Lokal Nisan dan Oluo Sebagai Oleh-oleh Wisata Rumah Lontiok di Desa Kuok Kecamatan Kuok, Kabupaten Kampar, Provinsi Riau Rahmayuni, Rahmayuni; Nopiani, Yanti; Pramana, Angga; Juarsa, Rahmadini Payla; Hasnah, Nur; Yunita, Imelda; Kurniawan, Mhd. Andry; Zalfiatri, Yelmira
Unri Conference Series: Community Engagement Vol 6 (2024): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.6.303-308

Abstract

The traditional food products of nisan and oluo are local heritage items obtained through the process of menggelek tobu. As local products, nisan and oluo have rich and distinctive cultural value. This study intends to explore the significant role that labeling and packaging design have in promoting and spreading local culture to the larger community, as well as in improving the perception of local nisan and oluo. Incorporating cultural components such as symbols, theme colors, patterns, and language into packaging design can give it a distinctive personality and attract customers. When packaging design effectively portrays the cultural richness and history of a region, local products like nisan and oluo become more appealing and instill a sense of pride in the local community. The results indicate that using cultural information on packaging design and labeling containing cultural information can be a useful strategy improving the perception of local nisan and oluo food products and bringing culture to a larger audience. In the era of globalization, efforts to preserve cultural diversity and promote local products should be recognized and strengthened through smart and sustainable packaging design. Local products can therefore be a powerful representation of valuable cultural identity and contribute positively to the economy and cultural awareness both nationally and internationally.
Pemberdayaan Kelompok Tani dalam Pemanfaatan Janjang Kosong menjadi Kompos di Kampung Buatan Baru, Kecamatan Kerinci Kanan Kabupaten Siak Provinsi Riau Sutikno, Agus; Zamaya, Yelly; Putri, Vivin Jenika; Pramana, Angga; Rahmah, Anania; AR, Nur Hasnah; Ruzain, Raihanatu Binqalbi
Unri Conference Series: Community Engagement Vol 6 (2024): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.6.710-714

Abstract

The increasing area of oil palm plantations will increase the production of crude palm oil and empty fruit bunches. This will require chemical and non-chemical fertilisers. By reducing the use of excessive chemicals, sustainable and environmentally friendly oil palm plantations can be achieved. One way to achieve this is by utilising empty oil palm bunch waste into compost. This service aims to provide knowledge, understanding, and how to process empty oil palm bunches into compost. This activity was carried out in Riau Province, Siak Regency, Kampung Buatan Baru, Kerinci Kanan District. The goal achieved through this service is to increase community understanding and knowledge about the importance and benefits obtained from empty palm bunch waste into compost.
RENDEMEN DAN KUALITAS MINYAK ATSIRI PUCUK MERAH DENGAN METODE PENYULINGAN UAP Hamidi, Zikri; Sribudiani, Evi; Pramana, Angga
Jurnal Penelitian Hasil Hutan Vol. 42 No. 2 (2024): Jurnal Penelitian Hasil Hutan
Publisher : BRIN Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55981/jphh.2024.4503

Abstract

Pucuk merah (Syzygium myrtifolium) merupakan tanaman mempunyai multifungsi yang dapat dijadikan sebagai tanaman hias juga mempunyai potensi kandungan minyak atsiri. Tujuan dari penelitian ini adalah menentukan hasil dan kualitas minyak esensial dari penyimpanan lama daun dan ranting pucuk merah (Syzygium myrtifolium) yang telah diproduksi, mengetahui kualitas minyak esensial dari penyimpanan lama daun dan ranting pucuk merah (Syzygium myrtifolium) yang telah diproduksi. Metode penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 2 perlakuan. Analisis observasional yaitu hasil minyak esensial dan kualitas minyak esensial berdasarkan uji bau, uji warna, dan kelarutan dalam etanol. Hasil Penelitian rendemen dari minyak esensial dari daun dan ranting pucuk merah (Syzygium myrtifolium) yang dihasilkan berkisar antara 0,0078% hingga 0,0228%. Pengujian kualitas minyak esensial berdasarkan uji bau, uji warna, dan kelarutan dalam etanol dari 12 perlakuan dilakukan berdasarkan SNI yang terkait dengan cengkih.
PENINGKATAN MANAJEMEN OPERASIONAL UMKM PANGAN MELALUI PELATIHAN APLIKASI TEMAN BISNIS DI DUSUN PULAU BELIMBING, KECAMATAN KUOK, KABUPATEN KAMPAR Payla Juarsa, Rahmadini; Rahmayuni, Rahmayuni; Yunita, Imelda; Hasnah AR, Nur; Nopiani, Yanti; Kurniawan, Mhd Andry; Pramana, Angga; Zalfiatri, Yelmira
JP2N : Jurnal Pengembangan Dan Pengabdian Nusantara Vol. 1 No. 1 (2025): Special Edition
Publisher : Yayasan Pengembangan Dan Pemberdayaan Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62180/vqfkey24

Abstract

Kegiatan pengabdian masyarakat ini dilaksanakan dengan tujuan utama untuk meningkatkan kapasitas pelaku usaha pangan dalam aspek manajemen operasional, khususnya dalam hal pencatatan keuangan dan pengelolaan persediaan. Fokus kegiatan ditujukan kepada pelaku UMKM pangan yang berada di Dusun Pulau Belimbing, Kecamatan Kuok, Kabupaten Kampar. Berdasarkan hasil observasi awal, mayoritas pelaku usaha masih melakukan pencatatan secara manual, yang berisiko menimbulkan kesalahan dalam pengelolaan keuangan serta kesulitan dalam memantau arus kas dan stok barang secara akurat. Sebagai solusi atas permasalahan tersebut, tim pengabdian memperkenalkan dan melatih penggunaan aplikasi keuangan digital "Teman Bisnis" yang dapat diakses secara gratis melalui perangkat Android. Metode pelaksanaan kegiatan menggunakan pendekatan partisipatif melalui beberapa tahap, yakni sosialisasi mengenai pentingnya digitalisasi operasional usaha, demonstrasi langsung fitur-fitur aplikasi, serta pendampingan personal kepada pelaku usaha dalam mengoperasikan aplikasi secara langsung. Aplikasi ini memiliki fitur unggulan seperti pencatatan transaksi harian, manajemen stok, laporan keuangan otomatis, dan pemantauan arus kas secara real-time. Hasil kegiatan menunjukkan adanya peningkatan pemahaman dan keterampilan mitra/pelaku usaha dalam penggunaan aplikasi, terutama dalam mencatat transaksi dan memantau ketersediaan barang. Diharapkan pelatihan ini dapat membantu pelaku usaha untuk beralih ke platform digital dalam melakukan manajemen usaha serta mendorong efisiensi operasional dan pengambilan keputusan bisnis yang lebih tepat berdasarkan data yang akurat. Kata Kunci: Aplikasi Keuangan, Manajemen Operasional, Pengabdian Masyarakat, Teman Bisnis, UMKM
Co-Authors Agus Sutikno AR, Nur Hasnah Chandra Gunawan Dewi Fortuna Ayu Dodi, Ahmad EKO WAHYUDI Evi Sribudiani Faizah Hamzah Fung, Liem Khe Hamidi, Zikri Hamzah, Farida Hanum Hasnah AR, Nur Hasnah, Nur Imelda Yunita Jayalaksamana, Maghfirah Mhd Andry Kurniawan Ningsih, Arum Rovarti Nopiani, Yanti Nul Hakim, Lukman Putra, Diswanto Putri, Vivin Jenika Rahmadini Payla Juarsa Rahmah, Anania Rahmayuni Rahmayuni, Rahmayuni Ruzain, Raihanatu Binqalbi Seprido Seprido, Seprido Sitompul, Fitra Fatthoni Sukma R.Ab, Dodi Ultri, Ultri Yelly Zamaya Yelmira Zalfiatri