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Mahrus Irsyam
University of Jember
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Education Engineering Health Professions Social Sciences

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Pendampingan Budidaya Udang Vaname Sistem Small Pond di Desa Bades, Lumajang R. Abdoel Djamali; Mahrus Irsyam; Achmad Subagio; Bambang Piluharto; Indarto Indarto; Agus Dharmawan
Warta LPM WARTA LPM, Vol. 26, No. 2, April 2023
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (395.882 KB) | DOI: 10.23917/warta.v26i2.1373

Abstract

Lumajang Regency, especially Bades Village, is one of the central managements of coastal and marine areas in East Java Province. One of the fishermen groups in Bades Village is the Mina Dampar Fishermen Group. Until now, these fishermen groups have not been able to utilize coastal areas for small-scale people's ponds due to limited knowledge of intensive shrimp farming technology, limited access to capital, and limited market information. This Technical Guidance aims to broaden horizons and introduce vannamei shrimp farming technology to fishermen who are members of the Mina Dampar group. This technical guidance activity was carried out at the Fish Landing Base in Bades Village and was targeted at the Mina Dampar Fishermen Group. The mentoring method used is the Participatory Rural Appraisal (PRA) method. This Technical Guidance aims to broaden horizons and introduce vannamei shrimp farming technology to 10 fishermen who are members of the Mina Dampar group. This technical guidance consists of outreach activities and field orientation. This activity shows that fishermen are interested in cultivating vannamei shrimp in Bades Village, especially freshwater vannamei shrimp cultivation. Cultivating freshwater vannamei shrimp can be a source of income for fishermen while doing housework.
Karakteristik tepung ubi jalar madu (Ipomoea batatas L.) termodifikasi oleh starter mocaf dengan variasi waktu fermentasi Nurud Diniyah; Izzun Agafatmi; Achmad Subagio; Indarto Indarto; Mahrus Irsyam; Nur Aini; Giyarto Giyarto
AGROINTEK Vol 19, No 4 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i4.27836

Abstract

Honey sweet potato is a potential local tuber from Pasrujambe subdistrict, Lumajang regency to be developed into processed food products. It can be processed into flour to increase the use value of honey sweet potato. The current flour has several shortcomings, including a languid aroma, low water absorption ability, and limited development patterns. Efforts to improve flour characteristics were made by modifying the fermentation method using a mocaf starter. This study aimed to determine the effect of time fermentation on the characteristics of modified honey sweet potato flour and the appropriate of time fermentation to produce the best-modified honey sweet potato flour. The experimental design used was a completely randomized design with one factor, the variation of time fermentation. The variation of fermentation time used was 0, 6, 12, 18, 24, 30, and 36 hours, with 0-hour fermentation as the control with triplicate sample replication. The data were analyzed with ANOVA and further tested with the Duncan Multiple Range Test. The best treatment based on the effectiveness test with a value of 0.54 at 36 hours of fermentation showed a yield value of 21.69%, degree of whiteness of 83.63, pH of 4.11; moisture content of 7.28%; starch content of 49.98%; amylose content of 29.40%; amylopectin content of 20.58%; water holding capacity (WHC) of 252.78%; oil holding capacity (OHC) of 121.94%; swelling power of 13.23 g/g; solubility of 5.52%. The conclusion is that the fermentation time significantly affects the characteristics of modified honey sweet potato flour, and 36 hours of fermentation produces the best-modified honey sweet potato flour.
Co-Authors Achmad Subagio Achmad Subagio Bambang Piluharto Giyarto Giyarto Indarto Indarto Izzun Agafatmi Nur Aini Nurud Diniyah R. Abdoel Djamali