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KAJIAN SIFAT FISIKO-KIMIA KARAGINAN DARI RUMPUT LAUT JENIS Eucheuma sp. DI PERAIRAN SULAWESI SELATAN Muhammad Fitri
JURNAL GALUNG TROPIKA Vol 2 No 2 (2013)
Publisher : Fapetrik-UMPAR

Fortifikasi jintan hitam pada minuman sarabba instan Asrin Asrin; Sri Udayana Tartar; Ilham Ahmad; Muhammad Fitri
Agrokompleks Vol 23 No 1 (2023): Agrokompleks Edisi Januari
Publisher : Politeknik Pertanian Negeri Pangkajene Kepulauan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51978/japp.v23i1.512

Minuman sarabba merupakan salah satu minuman khas daerah Sulawesi Selatan. Minuman ini sangat baik untuk meningkatkan daya tahan tubuh dan pelegah tenggorokan. Untuk meningkatkan manfaat minuman sarabba bagi kesehatan maka perlu dilakukan penambahan bahan alami dalam proses pembuatannya. Salah satu bahan alami yang banyak digunakan sebagai bahan baku atau bahan tambahan pada minuman kesehatan adalah jintan hitam. Tujuan penelitian ini adalah untuk mengetahui mutu perlakuan jintan hitam dan jehe pada minuman sarabba instan. Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial dengan 2 Faktor pertama yaitu Penambahan jintan hitam (A) terdiri dari 3 taraf A1= 2 persen A2 = 15 persen dan A3 = 1 persen. Faktor kedua yaitu penambahan jahe (B) terdiri 3 taraf B1 = 60 persen, B2 = 40 persen dan B3= 20 persen, etiap perlakuan diulang sebanyak 3 kali ulangan sehingga diperoleh 18 satuan percobaan. Data hasil pengamatan dilanjutkan dengan analisis sidik ragam (analysis of variance) menggunakan software SPSS V. 23 Bila hasil dari analisis ragam memperlihatkan pengaruh nyata atau sangat nyata, maka dilakukan uji nilai tengah dengan menggunakan Uji Beda Jarak Berganda Duncan. Hasil penelitian menunjukkan bahwa perlakuan yang terbaik pada penelitian ini adalah penggunaan jahe 60% dan jintan hitam sebanyak 2%. Minuman sarabba instan yang dihasilkan dengan formulasi penggunaan jahe dan jintan hitam tersebut mengandung kadar air 2,3% dan antioksidan 6,6 μg/mL dengan tingkat kesukaan panelis rata-rata 7 atau berada pada taraf sangat suka.

Use of Vegetable and Fruit Waste To Make Environmentally Friendly Liquid Fertilizer In The Growth of The Indonesian Community of Pinang G. Ayu Arwati, I; Suprihatiningsih, Wiwit; Alva, Sagir; Fitri, Muhammad; Hidayat, Imam; Hasibuan, Sawarni
International Journal Of Community Service Vol. 4 No. 2 (2024): May 2024 (Indonesia - Ethiopia )
Publisher : CV. Inara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51601/ijcs.v4i2.272

This community service partner is the Non-Governmental Organization (NGO) PERMAI in Penang. PERMAI members are generally Indonesian workers who work in Penang, some of whom work as home-based food traders. Around where he lives, traders produce waste, including organic waste from cooking activities and leftovers from selling vegetables and fruit. This organic waste rots easily if left alone, causing an unpleasant odor in the surrounding area and causing a smelly and unhealthy environment. One way to handle organic waste, especially rotten fruit and vegetables produced from household or restaurant waste, is by making liquid fertilizer. The implementation method used is two stages, namely: 1) preparation stage; production originating from appropriate technological equipment activities for making liquid fertilizer, discussions and sharing with team members, and 2) the stage of implementing community service at partner locations, distributing questionnaires before and after the exposure. The expected target in this community service activity is to increase the knowledge of the Indonesian working community in Pulau Pinang regarding how to make and the benefits of liquid fertilizer which can be made from everyday household vegetable and fruit waste.

Pengaruh Penambahan Kelapa Sangrai Pada Tumpi-Tumpi Ikan Nila (Oreochromis niloticus) Nisa, Mildhatul; Tartar, Sri Udayana; Nurmiah, Sitti; Fitri, Muhammad
Lutjanus Vol 29 No 1 (2024): Lutjanus Edisi Juni
Publisher : Politeknik Pertanian Negeri Pangkajene Kepulauan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51978/jlpp.v29i1.809

Potensi perikanan Sulawesi Selatan mencapai 945,48 ribu ton (BPS, 2022). Jenis ikan yang menjadi komoditas unggulan Sulawesi Selatan dalam perikanan budidaya salah satunya adalah ikan nila. Ikan nila mengandung protein 15 – 24%, glikogen 1-3%, lemak 1- 22%, air 66-68%. Tumpi-tumpi merupakan makanan tradisional khas Sulawesi Selatan berbahan baku daging ikan yang sudah dimasak kemudian dihaluskan di tambahkan kelapa sangrai dan bumbu kemudian dicetak berbentuk segitiga serta disajikan setelah di goreng. Tujuan penelitian ini adalah untuk menentukan konsentrasi penambahan kelapa sangrai terbaik pada pembuatan tumpi-tumpi. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 2 faktor yang diterapkan pada proses pembuatan tumpi- tumpi. Faktor A persentase kelapa sangrai 20%, 15% dan 10% . Faktor B persentase ikan nila 90%, 85% dan 80%. Hasil penelitian menunjukkan bahwa Penelitian tumpi-tumpi ikan nila disimpulkan perlakuan yang terbaik pada produk tumpi-tumpi ikan nila yaitu penambahan kelapa sangrai 20% dan ikan nila 90% dimana dari hasil analisa di peroleh kadar air 15,1%, kadar protein 16,5%, kadar lemak15,74% dan serta nilai kesukaan warna, tekstur, aroma dan rasa 4 (sangat suka).

Pemberdayaan wirausaha muda di Kabupaten Pangkep dengan pelatihan teknologi pengolahan Dimsum pelangi ikan bandeng Tartar, Sri Udayana; Fitri, Muhammad
JatiRenov: Jurnal Aplikasi Teknologi Rekayasa dan Inovasi Vol 1 No 2 (2022): Edisi November
Publisher : Unit Penelitian dan Pengabdian Masyarakat Politeknik Pertanian Negeri Pangkajene Kepulauan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51978/jatirenov.v1i2.481

Diversifikasi olahan produk bandeng merupakan upaya untuk mencukupi selera masyarakat dalam mengonsumsi ikan sebagai sumber protein. Salah satu olahan ikan bandeng adalah bandeng tanpa duri dan aplikasi olahannya adalah Dimsum. Produk ini mempunyai cita rasa yang spesifik, digemari banyak orang. Tujuan kegiatan pengabdian kepada masyarakat ini adalah memberdayakan kelompok masyarakat melalui pelatihan pengolahan dimsum ikan bandeng. Kegiatan telah dilaksanakan pada bulan Juni tahun 2022 di Inkubator Bisnis Wirausaha Hebat Kota Pangkajene Kabupaten Pangkep. Sasaran utama pengabdian kepada masyarakat ini adalah Wirausaha Muda Kabupaten Pangkep. Kegiatan ini dilakukan dengan menggunakan metode pelatihan pembuatan produk Dimsum pelangi. Kegiatan tersebut dilakukan melalui tahapan-tahapan yaitu; survey lokasi kegiatan dan mitra, sosialisasi pelaksanaan kegiatan dan pelaksanaan kegiatan. Hasil pelaksanaan kegiatan menunjukkan bahwa pengetahuan dan keterampilan kelompok sasaran dalam pengolahan hasil perikanan khususnya dimsum pelangi ikan bandeng bertambah dengan mengikuti kegiatan ini. Pembuatan dimsum ini dengan bahan baku komoditas unggulan Kabupaten Pangkep yaitu ikan bandeng dan memberikan variasi warna dimsum pada kulit yang digunakan dengan penambahan pewarna alami dari tanaman lokal yang ada di Kabupaten Pangkep sebagai inovasi dan keterbaharuan produk yang dihasilkan yaitu dimsum pelangi.

Dynamics of Islamic Education Curriculum (Concept Analysis, Context and Solutions Efforts) Darmawan, Herman; Efendy, Arman Noor; Fitri, Muhammad; Cahyadi, Ani
Jurnal Inovatif Manajemen Pendidikan Islam Vol. 4 No. 1 (2025): January
Publisher : UII Darullughah Waddawah Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38073/jimpi.v4i1.1967

Problems such as the fundamental shift in Islamic education make it necessary for several experts to carry out the latest formulations related to how Islamic education can compete with the times. This research aims to unravel the dynamics of the development of the Islamic religious education curriculum in Indonesia, by analyzing in terms of concepts, contexts and trying to provide solutions as steps for improvement in its development. This study uses literature research with descriptive-descriptive techniques in analyzing the findings. The results show that the Islamic Religious Education Curriculum in Indonesia does have a fairly dynamic process or development. This is related to political factors in the State of Indonesia. It should be a solution effort that may be considered, such as the use of the right strategy, the use of relevant science and technology content, IMTAQ material that is oriented to the teachings of the Prophet, and has a clear typology.

STRATEGI PEMASARAN JASA DALAM KONTEKS PENDIDIKAN DALAM MENINGKATKAN DAYA SAING DAN KEPUASAN PELANGGAN Fadholi, Muhamad; Zulaikha, Siti; Rochanah, Siti; Rika Karilia; Fitri, Muhammad
Perspektif Ilmu Pendidikan Vol. 38 No. 2 (2024): Perspektif Ilmu Pendidikan
Publisher : Fakultas Ilmu Pendidikan Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/PIP.382.3

Service marketing strategy is the main aspect that needs to be explored to identify potential for improvement and development. This research discusses formulating marketing strategies that will be implemented, analyzing student preferences and needs, and evaluating customer satisfaction. The results obtained are Analysis of Student Preferences: Students from the FIP UNJ Education Management Study Program prefer face-to-face learning methods (78.3%), although a small number also support blended learning; Various digital learning media have been used, showing readiness for further technology integration; Students need additional support such as tutors and workshops for their personal development. Satisfaction Level: Student satisfaction with various aspects such as lecturers, curriculum, campus facilities, and administrative services varies, with some areas requiring improvement, particularly in campus infrastructure and teaching quality. Recommended Marketing Strategy: Strengthening academic branding by highlighting alumni successes and improving teaching quality; Utilization of digital technology for learning and communication with students; Improvement of campus facilities to support offline learning and student comfort; Promotions and digital marketing campaigns to attract prospective new students. Conclusions and Suggestions: There is a need to improve the quality of teaching and campus facilities, optimize technology in learning, as well as more aggressive marketing campaigns to strengthen the competitiveness of study programs; Adapting the curriculum to industry needs is also important to ensure graduates remain competitive in the job market.

Optimization of Drying Models for Various Types of Turmeric Using A Tray Dryer Jassin, Ernawati; Fitri, Muhammad; Arisandi, Arwini; Aisyah, Nur
Journal of Agriculture Vol. 3 No. 03 (2024): Research Articles November 2024
Publisher : ITScience (Information Technology and Science)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47709/joa.v3i03.4911

Turmeric (Curcuma domestica val) is one of the plants that has benefits including as spices, seasonings, herbs, to maintain health and beauty and utilization as traditional medicine. Drying is a method to extend the shelf life and maintain the quality of a post-harvest product before further processing. This study aims to optimize the thin layer drying model on various types of turmeric (white turmeric, black turmeric and yellow turmeric). Data obtained from drying results in the form of initial mass, mass during drying and the final mass of drying. Then processed to obtain the wet base moisture content, dry base moisture content and Moisture Ratio. The thin layer drying model is obtained by finding the constant value of k, a and n from each exponential form. Determination of constants using Solver Tool Microsoft Excel that automatically searches for constant values in each dryer model tested, then obtains the highest R² value as the best model that describes the drying model of black turmeric and yellow turmeric. From the test results of curcumin content in white turmeric, black turmeric and yellow turmeric where the content of yellow turmeric has a higher value than both turmeric because it has an almost perfect arrangement of chemical elements. In the pH test, the highest result was obtained in white turmeric, namely 4.8 where the less curcumin contained in the turmeric rhizome, the higher the level of acidity of the turmeric.

Introduksi Teknologi DNA Barcoding kepada Staf UPTD Perikanan Budidaya Air Payau dan Laut Karang Intan: Introduction of DNA Barcoding Technology to UPTD Staff of Brackish and Marine Aquaculture Karang Intan Sasmita, Rani; Hidayaturrahmah, Hidayaturrahmah; Badruzsaufari, Badruzsaufari; Firnanda, Muhammad Riyan; Fitri, Muhammad
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 9 No. 4 (2024): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v9i4.7056

Partners in community service activity are UPTD Brackish and Marine Aquaculture, Karang Intan, one of the centers under South Kalimantan Province that specializes in the hatchery of local fish such as snakehead (Channa striata), common carp (Cyprinus carpio), and climbing perch (Anabas testudineus). The problem in the partner is fish farming that still relies on seeds from nature, which causes several problems, such as slow seed growth, decreased production quality, disease attacks and hereditary abnormalities that are getting higher due to interbreeding. Based on these problems, the team collaborated with the UPTD for Brackish and Marine Aquaculture, Karang Intan, to improve the genetic quality of fish by introducing DNA barcoding techniques, especially at the spawning stage. The introduction of DNA barcoding technology is carried out through (1) classical counseling and group discussions, 2) training and assistance covering technical aspects of DNA barcoding (fish DNA isolation, DNA amplification, visualization of PCR products with electrophoresis, to the sequencing). Based on the evaluation, 100% of the participants were enthusiastic and realized the importance of DNA barcoding techniques to produce superior broodstock and fish fry, especially for snakehead, common carp, and climbing perch commodities.

Optimization of Drying Models for Various Types of Turmeric Using A Tray Dryer Jassin, Ernawati; Fitri, Muhammad; Arisandi, Arwini; Aisyah, Nur
Journal of Agriculture Vol. 3 No. 03 (2024): Research Articles November 2024
Publisher : ITScience (Information Technology and Science)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47709/joa.v3i03.4911

Turmeric (Curcuma domestica val) is one of the plants that has benefits including as spices, seasonings, herbs, to maintain health and beauty and utilization as traditional medicine. Drying is a method to extend the shelf life and maintain the quality of a post-harvest product before further processing. This study aims to optimize the thin layer drying model on various types of turmeric (white turmeric, black turmeric and yellow turmeric). Data obtained from drying results in the form of initial mass, mass during drying and the final mass of drying. Then processed to obtain the wet base moisture content, dry base moisture content and Moisture Ratio. The thin layer drying model is obtained by finding the constant value of k, a and n from each exponential form. Determination of constants using Solver Tool Microsoft Excel that automatically searches for constant values in each dryer model tested, then obtains the highest R² value as the best model that describes the drying model of black turmeric and yellow turmeric. From the test results of curcumin content in white turmeric, black turmeric and yellow turmeric where the content of yellow turmeric has a higher value than both turmeric because it has an almost perfect arrangement of chemical elements. In the pH test, the highest result was obtained in white turmeric, namely 4.8 where the less curcumin contained in the turmeric rhizome, the higher the level of acidity of the turmeric.

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