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All Journal Jurnal Ecosolum JURNAL GALUNG TROPIKA Gorontalo Agriculture Technology Journal Journal Of Agritech Science (JASc)
Sofyan Abdullah, Sofyan
Universitas Gorontalo
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Earth & Planetary Sciences Engineering Environmental Science Immunology & microbiology

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KARATERISTIK KIMIA DAN ORGANOLEPTIK INSTAN SAGU (Metroxylon SP) SEBAGAI MAKANAN BERKALORI TINGGI Nancy Kiay; Sofyan Abdullah
JURNAL GALUNG TROPIKA Vol 6 No 3 (2017)
Publisher : Fapetrik-UMPAR

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (405.299 KB) | DOI: 10.31850/jgt.v6i3.254

Abstract

IMPACT OF PANDEMIC COVID-19 ON ENVIRONMENTAL AND AGRICULTURE IN THE PROVINCE OF GORONTALO Iswan Dunggio; Sofyan Abdullah; Risma Neswati
Jurnal Ecosolum Vol. 10 No. 1 (2021): JUNI
Publisher : Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/ecosolum.v10i1.14235

Abstract

Corona virus disease Covid-19 is a deadly virus and was first discovered in Wuhan, China.This virus has spread throughout the world and has an impact on the environment and Agriculture.The impact on the environment is an increase in waste congeries, a decrease in energy consumption, a decrease in air pollution, while the impact of Covid-19 on the Indonesian economy includes negative economic growth, an increase in the number of poor people and an increase in unemployment. This study aims to analyze the impact of Covid-19 on the environment and agriculture in Gorontalo Province.This study uses a qualitative approach where data is collected from interviews and literature searches from official sources.The results showed that the impact of Covid-19 on environmental conditions in Gorontalo Province, among others, was an increase in waste production by 9.17% during Covid-19 in 2020, and an increase in the use of medical waste for Covid-19 by 33.3% in the fourth quarter of 2020.The use of electrical energy has increased by 6.7% during the Covid-19 pandemic in 2020. As for impact on agriculture contribution of the agricultural sector to GDP was relatively stable, rice production increase 4.1%, but fish production fell by 0.18% and coconut fell 0.11%. This condition can raise farmers term of trade during the 3rd and 4th quarters in 2020
KARAKTERISKTIK SIFAT FISIKO KIMIA BISKUIT TEPUNG DAUN KELOR (Moringa oleifera) DAN TEPUNG PISANG GOROHO (Musa acuminafe,sp) Nancy Kiay; Sofyan Abdullah; Gita Suryanita Ayuba; Fadhil Abdullah
Journal Of Agritech Science (JASc) Vol 6 No 02 (2022): Journal of Agritech Science (JASc) - November
Publisher : Program Studi Teknologi Hasil Pertanian, Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30869/jasc.v6i02.965

Abstract

Biscuits are a type of food made from wheat flour with the addition of other food ingredients, with a heating and printing process. The purpose of this research is to determine the influence of the comparison of Moringa leaf flour with goroho banana flour on the characteristics of biscuits, To be able to determine the ratio of Moringa leaf flour to flour the most appropriate goroho banana to produce the best quality biscuits. And to find out the results of organoleptic tests of color, scent, taste, and texture on biscuits with the addition of Moringa leaf flour as a source of antioxidants and goroho banana flour as a source of vitamins and carbohydrates. This research uses a completely randomized design (CRD) factors from this research as follows: A1 = Moringa leaf flour 20g: goroho banana flour 50g, A2 = Moringa leaf flour 30g: goroho banana flour 30g, A3 = Moringa leaf flour 50g: goroho banana flour 20g. The results of the research can be concluded that the organoleptic test is the most preferred by the panelists Color A1 with a yield of 5.08%, Aroma A1 with a yield of 5.48%, Taste A1 with a yield of 5.6%, Texture A1 with a yield of 4.92% with treatment ( Moringa leaf flour 20g: goroho banana flour 50g) and for good water content in treatment A3 with a yield of 3.44% (moringa leaf flour 50g: goroho banana flour 20g), fat content with a yield of A2 with a yield of 22% (moringa leaf flour). 30g: goroho banana flour 30g) and A1 Carbohydrate content with a yield of 4.86% (moringa leaf flour 20g: goroho banana flour 50g). So the addition of Moringa leaf flour and goroho banana flour in the manufacture of biscuits is very influential on the organoleptic test and the parameter test.
Mycorrhiza Arbuscular's Morpho-Species Identification in The Post- Nickel Mining Soil Abdullah, Sofyan; Jayadi, Muh.; Neswati, Risma; Ardiansyah, Andri; Harri, Erlin; Adzima, Ahmad Fauzan
Jurnal Ecosolum Vol. 13 No. 1 (2024): JUNI
Publisher : Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/ecosolum.v13i1.36267

Abstract

Using biological agent microorganisms such as Arbuscular Vesicular Mycorrhiza (AVM) is needed to improve post-mining soil fertility. This research aimed to explore and identify morpho species of AVM in the post-nickel mining areas Soil samples were taken from the tree rhizosphere at each representative point. The soil samples have been isolated using Brundrett's method of wet sieving and decanting; AVM spore density is determined for each 20 g soil sample; and spores are grouped based on morphological traits up to the morphogenic stage of the species. The results showed that there are four mycorrhizal species found in the rhizosphere of plants in the nickel post-mining soil of PT Vale Indonesia Tbk., namely Gigaspora sp, Acaulospora sp, Glomus sp, and Scutellospora sp. Gigaspora sp, Acaulospora sp, Glomus sp, and Scutellospora sp obtained 18, 8, 8, and 7 morpho species, respectively. The highest spore density is 34 spores of Gigaspora sp4 found in the rhizosphere of Casuarina rumphiana, 57 spores of Acaulospora sp1 in the rhizosphere of Macaranga gigantea, two spores of Glomus sp1, sp2, and sp6 each as many as two spores per 20 g of soil in rhizosphere of Enterolobium cyclocarpum, Dillenia serrata, Maesopsis eminii, 11 spores of Scutellospora sp6 in the Shizigium sp rhizosphere. One finding revealed that Gigaspora and Acaulospora predominated in the rhizosphere over other mycorrhizas. The results of this AVM identification will be the basis for the mass propagation of local AVM for broader use in the post-nickel mining land area in Sorowako. Widespread use of AVM is a form of post-nickel mining land management based on local resource potential, particularly the dominant trees rhizosphere and the most commonly found AVM types. This proves that AVM can colonize plant roots in this nickel post-mining soil and potentially be mass-propagated, especially species.
Mutu Fisikokimia dan Organoleptik Kerupuk Ikan Nike (Awaous melanocephalus) dengan Penambahan Pewarna Alami Ekstrak Daun Bayam Hijau Suna, Sri Devi; Kiay, Nancy; Abdullah, Sofyan; Abdullah, Fadhil; Basri, Bayu Setiawan; Riastutik, Desak Nyoman
Gorontalo Agriculture Technology Journal Volume 7 Nomor 2 Oktober 2024
Publisher : Universitas Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32662/gatj.v0i0.3829

Abstract

Ikan nike merupakan salah satu spesies ikan yang ditemukan diperairan Gorontalo yang berasal dari kelompok gobiidae. Produksi ikan nike cukup melimpah dan memiliki rasa daging yang khas namun memiliki harga yang murah jika musimnya tiba. Sedangkan pemanfaatannya masih terbatas hanya untuk konsumsi sehari-hari.  Oleh sebab itu, salah satu upaya untuk memaksimalkan pemanfaatnnya adalah dijadikan olahan seperti kerupuk dengan penambahan pewarna alami dari ekstrak daun bayam hijau. Tujuan penelitian ini untuk mengetahui penambahan ekstrak daun bayam hijau terhadap mutu fisikokimia dan organoleptik kerupuk ikan nike yang dihasilkan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan (K0 : kontrol, K1: Ekstrak Daun Bayam Hijau 4,5%, K2: Ekstrak Daun Bayam Hijau 6,5%, K3: Ekstrak Daun Bayam Hijau 8,5%) dengan 3 kali ulangan. Kerupuk yang dihasilkan kemudian di uji kandungan kadar air, kadar abu, kadar lemak, warna, daya kembang, daya serap minyak dan uji organoleptik (warna, aroma, rasa dan tekstur). Hasil penelitian menunjukkan bahwa kerupuk ikan nike berpengaruh nyata terhadap uji warna a* dengan warna putih ke abu-abuan. Sedangkan uji kimia yaitu kadar abu dan kadar lemak perlakuan kontrol tanpa penambahan pewarna daun bayam memiliki nilai terbaik. Sedangkan nilai organoleptik semua perlakuan tidak menujukkan adanya pengaruh nyata di mana semua perlakuan memiliki kriteria agak suka.
Karakteristik Fisikokimia dan Organoleptik Produk Flakes Berbahan Baku Beras Ketan Merah, Hitam dan Putih Kiay, Nancy; Abdullah, Sofyan; Abdullah, Fadhil; Riastutik, Desak Nyoman; Ruslan, Ruslan
Gorontalo Agriculture Technology Journal Volume 7 Nomor 1 April 2024
Publisher : Universitas Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32662/gatj.v0i0.3439

Abstract

Pemanfaat beras ketan sejauh ini masih sebatas pengolahan menjadi produk asli berupa nasi, dan pengolahan menjadi makanan tradisional. Sedangkan warna beras ketan diyakini memiliki senyawa bioaktif yang memberikan efek kesehatan yang cukup besar bagi masyarakat karena warnanya yang berperan sebagai antioksidan. Salah satu upaya pemanfaatan beras ketan adalah membuat produk flakes sebagai sereal yang ready to eat dan praktis. Penelitian ini bertujuan untuk mengetahui sifat fisikokimia dan organoleptik produk flakes yang terbuat dari beras ketan merah, ketan hitam dan beras ketan putih menggunakan metode peletupan microwave. Peneltian menggunakan rancangan acak lengkap (RAL) yang terdiri dari 3 perlakuan yaitu beras ketan merah, ketan hitam dan beras ketan putih. Parameter pengujian yang diamati meliputi uji fisik yaitu kekerasan sedangkan parameter kimia terdiri kadar air, kadar abu, kadar protein, kadar lemak. Pengujian organoleptik meliputi warna, aroma, rasa dan tekstur. Berdasarkan hasil penelitian menunjukkan bahwa penggunaan jenis beras ketan yang berbeda memberikan pengaruh nyata (p0,05) terhadap kandungan fisikokimia yang terdiri atas kekerasan dengan nilai terbaik menggunakan ketan putih 328,35±1,89 gf, kadar air 7,90±0,03% pada ketan merah, abu 1,69±0,03% pada ketan merah, lemak 1,15±0,06% pada ketan hitam dan protein 11,85±0,06% pada ketan merah dan beberapa parameter organoleptik meliputi warna 3,52±0,18 ketan putih dan tekstur 3,76±0,9. Sedangkan pengujian aroma dan rasa tidak menujukkan adanya pengaruh nyata (p0,05) terhadap produk flakes yang dihasilkan.
Co-Authors Abdullah, Fadhil Adzima, Ahmad Fauzan Ardiansyah, Andri Basri, Bayu Setiawan Fadhil Abdullah Gita Suryanita Ayuba Harri, Erlin Iswan Dunggio Jayadi, Muh. Nancy Kiay, Nancy Riastutik, Desak Nyoman Risma Neswati, Risma Ruslan Ruslan Suna, Sri Devi