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All Journal Jurnal Sain Veteriner Jurnal Ilmu-Ilmu Perikanan dan Budidaya Perairan MAJALAH BIAM Ngayah: Majalah Aplikasi IPTEKS Admisi dan Bisnis Jurnal Masharif al-Syariah: Jurnal Ekonomi dan Perbankan Syariah Jurnal SOLMA Agroindustrial Technology Journal Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS) Sainmatika: Jurnal Ilmiah Matematika dan Ilmu Pengetahuan Alam Jambura Journal of Educational Management SAP (Susunan Artikel Pendidikan) Jurnal Dinamika Manajemen Pendidikan (JDMP) International Journal of Economics, Business and Accounting Research (IJEBAR) Authentic Research of Global Fisheries Application Journal (Aurelia Journal) Indobiosains Jurnal Manajemen Bisnis dan Keuangan DEVOSI Jurnal Pengabdian Masyarakat (ABDIRA) ALMUJTAMAE: Jurnal Pengabdian Masyarakat Journal of Management and Islamic Finance JURNAL AGROINDUSTRI HALAL Proceeding ISETH (International Summit on Science, Technology, and Humanity) Jurnal Manajemen dan Bisnis Jurnal Ilmiah Pangan Halal Karimah Tauhid Jurnal Global Ilmiah Indonesian Journal of Islamic Literature and Muslim Society
Helmi Haris
Universitas Djuanda
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Neuroscience Nursing Physics Social Sciences Veterinary Other

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Pemanfaatan Maggot (Hermetia illucens) Sebagai Pakan Alternatif Dengan Kombinasi Pakan Pelet Terhadap Pertumbuhan Dan Sintasan Ikan Gabus (Channa striata) Fitriani Fitriani; Helmi Haris; Rih Laksmi Utpalasari
Indobiosains 2023: Volume 5 No 1 Februari 2023
Publisher : Universitas PGRI Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31851/indobiosains.v5i1.10108

Abstract

One alternative to reduce the use of  Cork fish (Channa striata) feed can be given an alternative feed, namely magot (Hermetia illucens) which is expected to accelerate fish growth and reduce production costs. The purpose of this study was to determine the effect and best treatment of the combination of feeding maggot and pellet feed with different proportions on growth, survival and efficiency of Cork fish (Channa striata) feed. This research was conducted for 60 days from November to December 2019 at SMK Unggul Negeri 2 Banyuasin III Sekojo Ujung Ring Road, Kedondong Raye Village, Banyuasin III District, Banyuasin Regency. This study used a completely randomized design (CRD) with 4 (four) levels of treatment, each treatment was carried out 3 (three) times, namely P1 (100% pelletized feed), P2 (75% pelleted feed and 25% maggot. ), P3 (Feeding pellets of 50% and 50% of maggot), P4 (Giving pellets of 25% and 75% of maggot). The container used in this study is a tarp pool. The results showed that the best growth in weight, length and survival rate for snakehead fish was found in treatment P4 with a weight of 3.78 grams, a length of 3.06 cm and a survival rate of 83.33%.
Penerapan Teknologi Produksi dan Pengolahan Jamur Tiram Sebagai Pangan Fungsional Pada Kelompok Tani Hutan (KTH) Sadar Tani Muda Di Desa Bojong Murni, Kecamatan Ciawi, Kabupaten Bogor Helmi Haris; Ridwan Rahmat; Tiana Fitrilia; Ahmad Syarbaini; Amar Ma’ruf; Dede Djuanda; Dian Histifarina; Naila Fathi Isnazaki Hafiyya; Aulia Dinda Wahyuni; Wildan Saputra; Restu Akim
ALMUJTAMAE: Jurnal Pengabdian Masyarakat Vol. 3 No. 1 (2023): April
Publisher : Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/almujtamae.v3i1.8128

Abstract

Jamur tiram merupakan jenis jamur konsumsi yang dapat diproduksi pada skala rumahan ataupun industri. Jamur tiram memiliki kandungan nutrisi dan komponen metabolit sekunder yang baik untuk kesehatan. Sehingga berpotensi untuk dilakukan pengembangan menjadi produk pangan fungsional. Pengabdian ini dilakukan pada tanggal 3 sampai 25 Desember 2022. Mitra kegiatan pengabdian adalah Kelompok Tani Hutan (KTH) Sadar Tani Muda, Desa Bojongmurni Ciawi. Terdapat dua kegiatan utama dalam pengabdian ke KTH Sadar Tani Muda yaitu bimbingan teknis budidaya jamur tiram dan cara produksi. Sebelum pelaksanaan bimbingan teknis, terlebih dahulu dilakukan pemesanan baglog jamur tiram, pembersihan lahan dan pembuatan kumbung. Kumbung dibuat berdasarkan standar keamanan pangan yang ada supaya dapat mengoptimalkan hasil panen jamur tiram. Kemudian, peserta pengabdian juga diberi pelatihan pembuatan produk berupa Crispy Tiramuda dan Nugget Tiramuda. Produk yang telah dibuat dikemas ke dalam plastik standing pouch dan box plastik. Hasil pengabdian ini dapat meningkatkan pemahaman dan keterampilan anggota KTH terkait budidaya dan pengolahan produk turunan dari jamur tiram.
Physicochemical Quality of Oyster Mushroom for Functional Food Helmi Haris; Ridwan Rachmat; Tiana Fitrilia; Ahmad Syarbaini; Amar Ma’ruf; Dede Djuanda; Dian Histifarina; Bagem Sembiring
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 12, No 4 (2023): December 2023
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v12i4.818-830

Abstract

This article presents studies on the physicochemical quality of oyster mushrooms grown within a housing and controlled by the Internet of Things (IoT). The goals of this study were to assess (1) the impact of indoor air quality on the growth and quality of mushrooms and (2) the antioxidant content of oyster mushrooms. In this study, the air temperature and humidity of oyster mushroom house per unit time was recorded and controlled automatically by an IoT system. Additionally, their physicochemical and microbiological quality were evaluated using physico-analytical instruments, and the potency of their ergothioneine (EGT) content was investigated using the HPLC method. The temperature of the air inside was between 29 and 35 °C, and the relative humidity was between 60% and 90%. The average texture of mushroom is soft.  The average length, width, and height of the fresh mushroom were 41.5 mm, 60.0 mm, and 29.5 mm, respectively. The microbiological test confirmed that there was no salmonella infection in the collected mushrooms. The button-stage mushrooms have less total fungus than the bloom-stage mushrooms. The extraction standard method employs an EGT content of 0.674 mg/g as determined by chromatography data analysis. The oyster mushrooms can be consumed as a healthy meal, and the study of EGT showed also very prospective as one of immunotherapeutic food. Keywords: Ergothioneine, Fibre-reinforced plastic house, Internet of think, Oyster mushrooms
DESA BOJONG MURNI, MERAIH ASA MELALUI HARUMNYA MINYAK ATSIRI Haris, Helmi; Suarman Sudarsah, Agus; Muliya Puti, Ade; Ratna Ningsih, Sri; Septiani, Bunga; Aulia Rahmah, Widia; Akim, Restu; Hertiani, Euis; Rachmasari, Annisa
DEVOSI Vol 5 No 1 (2024): Devosi Jurnal Pengabdian Masyarakat
Publisher : LPPM Universitas Islam 45 Bekasi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33558/devosi.v5i1.8207

Abstract

The Sadar Tani Muda Forest Farmer Group is engaged in trigona honey bee cultivation and agriculture, especially seasonal crops in the form of vegetable commodities and essential oil source plants, namely nutmeg, cloves, ginger, and citronella commodities. The problem is the unavailability of essential oil processing technology to process the harvest of residents, how to manage the management of the distillation business and marketing of essential oils. The purpose of the Village Innovation Ambassador Programme is to introduce essential oil distillation technology, provide guidance on farm business management for cultivating and processing essential oils, find marketing links for the essential oils produced, and support the MBKM Campus Merdeka Belajar programme, especially KPI 2 = Students get off-campus experience, KPI 3 = Lecturers have off-campus activities, and KPI 5 = Lecturers' work results are used by the community. The method of implementing community service uses several methods, namely socialisation, counseling, training, coaching and mentoring to the young farmer conscious forest farmer group of Bojong Murni Village, Ciawi-Bogor Regency. The results of community service activities are in the form of increased knowledge and information about essential oil distillation in the Young Farmer Conscious Forest Farmer Group and increased awareness so that they can prepare themselves for the establishment of home industry scale essential oil distillation in the following year.
Peningkatan Mutu Organoleptik Terasi Jembret Melalui Perbaikan Kemasan Haris, Helmi; Jaya, Fitra Mulya; Anjasmara, Anjasmara
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 1 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i1.8348

Abstract

The village of Sungsang is in the Banyuasin II Sub-district, Banyuasin Regency. Its territory lies in a coastal area, and most of its inhabitants are fishermen who engage in traditional fishing activities. One of the distinctive processed seafood products of Sungsang village is Terasi, with one of its variants being Terasi Jembret. Despite Sungsang village's considerable production of processed Terasi, the packaging methods still need to be revised and need more informative compositions, thereby diminishing the attractiveness of Terasi Jembret. This research aims to design a more appealing packaging for Terasi to enhance consumer appeal towards the product. The research methodology employed a Completely Randomized Design (CRD) with four treatment variations in Terasi packaging: P0: traditional polyethylene (PE) packaging, P1: labeled polypropylene (PP) packaging, P2: labeled polypropylene (PP) standing pouch packaging, and P3: labeled aluminum foil standing pouch packaging. The research findings indicate that the panelists prefer treatment P3, namely the labeled aluminum foil standing pouch packaging. Panelists provided high ratings for this packaging, with a likability score of 4.80 (Very likable) for color, 4.80 (Very likable) for appearance, and 4.52 (Very likable) for aroma. Furthermore, the tested parameters comply with the Indonesian National Standard (SNI) for Terasi, with water content at 44.21%, ash content at 1.14%, protein content at 17.75%, and carbohydrate content at 26.30%.
PENGARUH PENAMBAHAN SARI SEREH DAPUR (CYMBOPOGON CITRATUS) TERHADAP MUTU BAKSO IKAN PATIN (PANGASIUS HYPOTHALAMUS) Tri Sujianti; Helmi Haris; Fitra Mulia Jaya
Jurnal Ilmiah Pangan Halal Vol. 2 No. 1 (2020): JURNAL ILMIAH PANGAN HALAL
Publisher : Universitas Djuanda

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

Abstract

Fisball is product of processed fish that done with mixing the fish that has been crushed with tapioca flour and spices,and formed a circle (ball), then boiled. One of fish that suitable for being as ingredient on making fishball is catfish (Pangasius hypothalamus ).But the problems of catfish is stench that cling on and strong enough so it becomes one of the dislike factor of people so need to diversification of processed fish product with adding the lemongrass (Cymbopogon citratus) for reducing that stench. The objective of the research is to study (1) chemical quality values of catfish (Pangasius Hypopthalmus) fishball (2) organoleptic quality of fishball that were treated with the addition of lemongrass extract (Cymbopogon citratus).This research uses Completely Random Design (CRD) with level 1 (one) treatment, experimental method with 4 treatment levels and 3 replications. Treatment of this research is adding the lemongrass extract (Cymbopogon citratus) on catfish (Pangasius hypothalamus) fishball processing with different (B/B) are: 0%, 5%, 10%, 15%, (from water volume for soaking the patin fish fillet). The result of adding the lemongrass extract research is for reducing stench on catfish (Pangasius hypopththalamus) fishball. The best treatment result is P3 (15% of adding the lemongrass extract) is more better than with concentration of adding the other of lemongrass extract (Cymbopogon citratus), with result of organoleptic test, is: aroma 3,60 and texture 3,76. Chemical analysis is: fat level 12,84%.
KARAKTERISTIK SIFAT ORGANOLEPTIK KERUPUK KEMPLANG DARI LIMBAH TULANG IKAN TENGGIRI (SCOMBEROMORUS COMMERSONI) DENGAN PERBANDINGAN YANG BERBEDA Avin Septia; Helmi Haris; Fitra Mulya Jaya
Jurnal Ilmiah Pangan Halal Vol. 2 No. 2 (2020): JURNAL ILMIAH PANGAN HALAL
Publisher : Universitas Djuanda

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

Abstract

The utilization of mackerel bones as a material for processing crackers becomes a source of protein and calcium in cracker products, so that the cracker products do not only have high nutritional value. This research was conducted from June to July, at the Pempek Cek Aat household industry. The organoleptic test took place at the Fishery Product Processing Technology Workshop, Faculty of Fisheries, PGRI University, Palembang. This study used a completely randomized design (CRD) with 5 levels of treatment. The treatment in this study was the utilization of pangolin fish bone waste in the processing of kemplang crackers. The results of the kemplang cracker favorite test showed that the addition of the concentration of K0 (0%) fish bones and mackerel bone crackers which still had an organoleptic level that was not significantly different was K1 (25%) mackerel bones, because they could still be accepted by panelists. Kata kunci: utilization, fish bones, kemplang
IMPLEMENTASI JAMINAN MUTU ISO/IEC 17025: 2017 DI BALAI BESAR LITBANG PASCAPANEN PERTANIAN BOGOR Diyono, Wahyu; Helmi Haris
Jurnal Ilmiah Pangan Halal Vol. 3 No. 1 (2021): JURNAL ILMIAH PANGAN HALAL
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v3i1.8727

Abstract

The BB-Postharvest testing laboratory has competence for chemical, biochemical, physical analysis, quality testing and food safety. Some of them have received recognition from the national accreditation agency KAN in accordance with the ISO/IEC 17025:2017 quality system and the SNI ISO/IEC 17043:2010 quality system. The research aim was to get proficiency tests, comparative tests, recovery, and sample control. The results of the pesticide residue proficiency test followed by the postharvest laboratory for diazinon and chlorphyrifos ethyl were -0.6225 and 0.4491. The calculated T after being compared with three other labs had the same value, namely 6.31 while the T table was 12.71. The total fat of powdered milk was significantly different from that of Vicmalab and the protein content of both powdered milk and biscuits was significantly different from that of Vicmalab. The value of chlorphyrifos ethyl pesticide residue recovery test was 115.59% while the acceptability was 80-120%. For the control chart, a graph has been made to be applied to each test. The quality assurance of testing in the Chemistry laboratory, Postharvest BB meets the acceptance requirements.
Telur Omega-3: Proses Pembuatan, Pengamatan Kualitas, Foodborne Disease dan Manfaat Bagi Kesehatan Lestari, Roswita Puji; Haris, Helmi; Fanani, Muhammad Zainal; Jumiono, Aji
Jurnal Ilmiah Pangan Halal Vol. 3 No. 2 (2021): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v3i2.9707

Abstract

Telur menjadi salah satu sumber protein hewani yang cukup murah dan mudah diperoleh sehingga sering dikonsumsi sebagai lauk pauk oleh banyak orang. Telur Omega-3 merupakan produk inovasi dari telur. Dimana ayam petelur diberikan pakan khusus untuk meningkatkan kandungan omega-3 pada telur ayam. Dengan tujuan peningkatan nilai gizi pada telur. Berdasarkan latar belakang tersebut penulisan ini bertujuan untuk mereview penelitian terdahulu mengenai proses pembuatan telur omega-3, membahas mengenai cara untuk menentukan kualitas telur omega-3 dibandingan dengan telur ayam biasa, kontaminasi yang mungkin akan terjadi, dan manfaat dari mengkonsumsi telur omega-3 bagi kesehatan. Metode penelitian yang digunakan dalam penelitian ini adalah metode kuantitatif menggunakan data primer dengan mereview jurnal, buku, dan sumber lainnya yang berkaitan dengan pembuatan telur omega-3. Manfaat dari mengkonsumsi telur omega-3 dari hasil review adalah mengurangi peradangan pada retina dan saraf optik, meningkatkan sensitivitas insulin, sangat baik bagi kesehatan tubuh terutama untuk perkembangan otak balita dan pencegahan penyakit degeneratif pada manula. Dengan segala manfaat tersebut telur omega-3 dapat menjadi sumber protein hewani yang murah dan kaya akan manfaat.
Pendampingan Desain Kemasan Produk Keripik Moring di UMKM Banjarwangi-Bogor Iznilillah, Wilna; Kardaya, Dede; Haris, Helmi
Jurnal Ilmiah Pangan Halal Vol. 4 No. 1 (2022): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v4i1.9830

Abstract

Zevana Bogor merupakan Usaha Mikro Kecil dan Menengah (UMKM) yang berlokasi di Kampung Cibolang, Desa Banjarwangi, Kecamatan Ciawi, Kabupaten Bogor yang bergerak di bidang makanan ringan berupa keripik moring. Moring merupakan singkatan dari cimol kering alias bahan cimol yang digoreng kering hingga menyerupai keripik. Keripik Moring merupakan makanan ringan khas dari daerah Garut, terbuat dari bahan dasar tepung tapioka dan tepung terigu. Tujuan pelaksanaan kegiatan ini adalah untuk mempelajari aspek pengemasan melalui pendampingan perbaikan desain pengemasan. Dеsаin kemasan merupakan аspеk pеmbеntukаn citrа produk dan totаlitаs kеistimеwааn yаng mеmpеngаruhi daya pеnаmpilаn dаn fungsi suаtu produk. Metode yang digunakan pada kegiatan ini adalah pendampingan pengemasan khususnya perbaikan desain kemasan dan melengkapi pelabelan meliputi terjun langsung, pengamatan dengan melihat langsung aktivitas di lapangan disertai wawancara, pencatatan, analisa data, diskusi dan telaah pustaka. Hasil pendampingan perbaikan desain pengemasan yang telah dilakukan bahwa desain kemasan sudah diperbaharui dengan mencantumkan nomor sertifikat halal terbaru.
Co-Authors Adawiyah, Rafi'ah Al Ahmad Syarbaini Ahmad Syarbaini Akim, Restu Amalia, Rafishca Amar Ma’ruf Amar Ma’ruf Amelia, Iis Andriani Andriani Anggrahadi, Daru Anjasmara, Anjasmara Antonius Padua Ratu Arief Rahman Hakim Arsyad, N Arumwati Arumwati Asmawati Asmawati Asmawati Asmawati Audiya Khilya Wardah Aulia Dinda Wahyuni Aulia Rahmah, Widia Avin Septia Ayu Puspitas Sari BAGEM BR SEMBIRING, BAGEM BR Bagem Sembiring Daniel Happy Putra Dede Kardaya Delfitriani Dian Histifarina Dian Histifarina Dian Mutiara Dian Mutiara, Dian Dwi Gemina Dyah Ayu Syukma Pertiwi1 Eko Apriansyah Fanani, Muhammad Zainal Fitra Mulia Jaya Fitra Mulya Jaya Fitriani Fitriani Fitrilia, Tiana Hadi Supriyan Hanafi, Syafiq Mahmadah Hasyim, Fuad Hendarto, M.Si, Deni Hertiani, Euis Ikromatun Nafsiyah Indra Cahya Kusuma Indradewa, Rhian Jaya, Fitra Mulya Juanda, Dede Karimy, Moh Faiz Kartini, Tini Khodijah, Neng Siti Kumalasari, Rafika Kusumaningrum, Julia Lestari, Roswita Puji Lestari, Sinta Dwi Lia Amalia Ma'ruf, Amar Mariani Mariani Muhammad Husein Muliya Puti, Ade N Arsyad Naila Fathi Isnazaki Hafiyya Nia Agustina Nisa, Siska Khoirun Nurjanah, Dewi Astri Nurlaela, Raden Siti Permana, Irfan Zanuwarsa Rachmasari, Annisa Rangga Bayu Kusuma Haris Ratna Ningsih, Sri Redhina Aulia Restu Akim Ridwan Rachmat Ridwan Rachmat Ridwan Rahmat Ridwan, Muhammad Husein Afifuddin Rih Laksmi Utpalasari Rimadhani, Farras Fajria Ristika Handarini Rohman, Hana Fauziyyah Ropikoh, Siti Septiani, Bunga sri riyanti Suarman Sudarsah, Agus Sudarijati Sufyan, Moch Iqbal Sumantriyadi, Sumantriyadi Syahrir Akil Syarwani Ahmad Tirtawati, Desi Titi Rohmayanti Titiek Tjahja Andari Tri Sujianti Tri Widayatsih Tri Widayatsih, Tri Wahyu Diyono, Wahyu Wardhani, Siti Asih Wati, Rosma Putri Anggoro Wicaksono, Muhamad Abdiki Wicaksono, Muhammad Abdiki Widodo Suwito Wildan Saputra Wilna Iznilillah Yusanti, Indah Anggraini