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All Journal Jurnal Pengabdian Kepada Masyarakat Sakai Sambayan Jurnal Ilmiah Universitas Batanghari Jambi Jurnal Media Pertanian International Journal of Multidisciplinary Sciences and Arts

Ridawati Marpaung

Fakultas Pertanian Universitas Batanghari

Author-ID : 637095

Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Other

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KAJIAN MIKROBIOLOGI PADA PRODUK IKAN ASIN KERING YANG DIPASARKAN DI PASAR TRADISIONAL DAN PASAR SWALAYAN DALAM UPAYA PENINGKATAN KEAMANAN PANGAN DI KOTA JAMBI Ridawati Marpaung
Jurnal Ilmiah Universitas Batanghari Jambi Vol 15, No 3 (2015): Oktober
Publisher : Universitas Batanghari Jambi

The researchwas conducted in Jambi city to recognize the microbiology contamination rate of salted fish. There are seven kinds of salted fish that taken from each different kind of market e.g. tradisional market (Angso duo) and modern market (Hypermart). Plate Count Agar (TPA) method(SNI 01-2339-1991) was used to analyzed the number aerobic bacteria. The results showed that there was one kind among the seven kinds of salted fish that indicated as the higher contain of bacteria (7.30X104). This salted fish called was “Sepat” salted fish. Mine while the lowest amount of bacteria was contained in “KepalaBatu” salted fish (1,52X102). The important one should be noted that the bacteria contain in whole seven salt fishes was still save to be consumed, because the number of bacteria colony each salted fish in both kind of market was lower than the crisis level bacteria contamination (1X105).Keyword : microbiology, salted fish, bacteria colony, food safety

PERTUMBUHAN BIBIT KAKAO (THEOBROMA CACAO.L) DENGAN PEMBERIAN BEBERAPA DOSIS PUPUK NPK (16:16:16) PADA TANAH ULTISOL DI POLYBAG Ridawati Marpaung
Jurnal Ilmiah Universitas Batanghari Jambi Vol 13, No 4 (2013): November
Publisher : Universitas Batanghari Jambi

This study aims to determine the growth response to soil ultisol cocoa seedlings in polybags with fertilizer NPK (16:16:16) and to determine the dose of fertilizer NPK (16:16:16) which can give a better effect on the growth of cocoa seedlingsThe research was carried out at RT: 01 Pakuan New South Jambi District. For 6 months. This research used Completely Randomized Design (CRD) with 5 standard treatment, consisting of: T0 = Without Giving NPK (16:16:16), T1 = NPK fertilizer (16:16:16) at a dose of 2.5 g, T2 = fertilizer NPK (16:16:16) at a dose of 5 g, T3 = fertilizer NPK (16:16:16) at a dose of 7.5 g, T4 = fertilizer NPK (16:16:16) at a dose 10 g. Treatment was repeated four times so that there are 20 plots of each treatment plot consisted of 3 plants, so there are 60 plants, 2 plants per plot were taken as samples. The parameters measured were plant height stem diameter, total leaf area, canopy dry weight, root dry weight, root crown ratio.The results showed that fertilizer NPK (16:16:16) at a dose of 10 g (T4) provides the best results for plant height, stem diameter 26.27% 16.98%, 68.34% total leaf area, canopy dry bert 195 , 09%, 76.31% dry weight of roots and root crown ratio is 66.67% when compared with no treatment (T0 / Control)Keywords: Growth, NPK fertilizer, cocoa seeds.

KARAKTERISTIK FISIK TANAMAN DAN MUTU LATEKS KARET (HEVEA BRASILLIENSIS MULL. ARG) DATARAN RENDAH DAN DATARAN TINGGI Ridawati Marpaung; Rudi Hartawan
Jurnal Ilmiah Universitas Batanghari Jambi Vol 14, No 4 (2014): Desember
Publisher : Universitas Batanghari Jambi

This study aims to determine the purpose of research to look at the physical characteristics of the plant and the quality of latex rubber (Hevea brasilliensisMull. Arg) lowlands and highlands. This study was conducted have been carried out in low-lying areas (Tables cottage village, District Mestong, Muaro Jambi) with altitude <200 m above sea level (asl), while the highlands (In the village of Khajuraho), District of Batang Merangi, District Kerinci with altitude> 700 m above sea level (asl). This research was carried out for 3 monthsPlant samples used in this study is the people's rubber plant clone 24. BPM object taken is lowland rubber plant with a height of <200 m asl and highlands> 700 m asl, rubber plants have aged> 7 years (already in production). Experiments conducted using survey method in community gardens and quality testing laboratory tested latex UPTD BPSMB Jambi.The parameters observed were: Physical Plant consists of the calculation of the number of branches, leaf dry weight measurement (gcmˉ²), and measurement Trunk circumference (cm). While measuring the quality latex rubber tnaman consists of: Testing the dry rubber content, the determination of levels of Dirt Lteks, the determination of levels of Abu. The researcher also the determination of point coordinates and Altitude, observations Age Start Produce, and pengukuan production and productivity. Data field observations conductedBased on field observations in the average number of branches of the rubber plant lowland and highland 19.45 8.4. The average dry weight of plant leaf heavier rubber plateau is 0.006412 g cm2 compared to the dry weight of the rubber plant leaves lowland is 0.004187 g cm2. . The girth between lowland rubber plant is 65.05 cm larger than the girth of rubber plants plateau 43.97 cm, quality latex rubber plant lowland better than latex rubber plants plateau. Lowland rubber plant at an altitude of 62 m above sea level at point coordinates 103º and 01º N latitude, and rubber plants plateau at an altitude of 806 m above sea level at point coordinates 101º and 02º N latitude. Age plains below its rubber trees start producing clones BPM 24 is 4 years, while the age of the same clone rubber plants in high dtaran start producing 8 years. Rubber latex production plant for low-lying lower than the production of latex rubber plant plateau.Keywords: characteristics, quality, physical and chemical, latex, rubber plants.

ANALISIS ORGANOLEPTIK PADA HASIL OLAHAN SOSIS IKAN AIR LAUT DAN AIR TAWAR Ridawati Marpaung; Asmaida .
Jurnal Ilmiah Universitas Batanghari Jambi Vol 11, No 3 (2011): Oktober
Publisher : Universitas Batanghari Jambi

This research aims to do analysis organoleptik of fish sausage processed sea water and freshwater fish in order to diversify fisheries results processing. This experimentwas performed experimentally using a complete Randomized Design (RAL), with 5 (five) factors of the treatment are: S1 = sausage from fish catfish; S2 = sausage fromcatfish; S3 = sausage from the shrimp; S4 = sausage from tunaS5 = sausage from sardinesFrom the analysis results and test DNMRT exhibit organoleptik flavor, aroma, texture, color, and Favorites on fish sausage processed sea water and fresh water differ markedly from each other. Panelists valuations against the nature of organoleptik flavor, aroma, texture, color and joy of fish sausage processed catfish, catfish and shrimp are preferred compared fish sausage that comes from tuna and sardinesKeywords: processing, fish sausage, organoleptik, diversification

MENINGKATKAN POLA PANGAN HARAPAN MASYARAKAT DESA BETUNG MELALUI PEMBERDAYAAN MASYARAKAT Yulistiati Nengsih; Rudi Hartawan; Ridawati Marpaung
Jurnal Pengabdian Kepada Masyarakat Sakai Sambayan Vol 3 No 1 (2019)
Publisher : Lembaga Penelitian dan Pengabdian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jss.v3i1.107

Pola konsumsi pangan desa-desa di Muaro Jambi terdapat ketimpangan.Pemanfaatan sumber pangan lokal seperti umbi, jagung dan sayuran masih rendah.Pengembangan konsep rumah pangan lestari di Desa Betung perlu dilakukan. Beberapa permasalahan hasil identifikasi awal yang menyebabkan rendahnya pemanfaatan sumber daya lokal dan sayuran oleh ibu-ibu rumah tangga di Desa Betung adalah: Dasa Wisma dan Kelompok wanita Tani (KWT) tidak akrif, tidak ada pemanfaatan pekarangan, dan nilai pola pangan harapan (PPH) yang rendah. Tujuan yang ingin dicapai dalam kegiatan pengabdian kepada masyarakat ini adalah masyarakat aktif melaksanakan konsep RPL, mengurangi pengeluaran rumah tangga, dan meningkatkan skor PPH. Kegiatan pengabdian kepada masyarakat dilaksanakan di RT 06 dan RT 07 Desa Betung. Organisasi masyarakat yang menjadi target adalah kelompok Dasa Wisma dan KWT. Pelaksanaan pengabdian pada Bulan Januari sampai Oktober 2018. Kegiatan pemberdayaan masyarakat berupa: pengaktifan kembali Dasa Wisma dan KWT, pembuatan Kebun Bibit Desa, Kebun Demplot, Rumah Kompos, dan Rumah Pangan Lestari. Kegiatan pemberdayaan dievaluasi untuk mengetahui dampak ekonomi, nilai PPH, dan persepsi kooperator terhadap kegiatan yang dilaksanakan. Selama masa pengabdian, masyarakat aktif mengikuti penyuluhan dan diskusi serta kegiatan yang dilaksanakan. Hasil evaluasi menunjukkan bahwa terjadi penghematan pengeluaran rumah tangga sebesar Rp. 150.000 sampai Rp. 200.000, peningkatan nilai PPH dari 78,5 menjadi 82,09, serta persepsi yang sangat setuju terhadap kegiatan pengabdian yang dilaksanakan.

Uji Efektivitas Natrium Nitrofenol Dalam Menunjang Pertumbuhan Setek Kopi Robusta (Coffea canephora L) Khairul Purba; Rudi Hartawan; Ridawati Marpaung
Jurnal Media Pertanian Vol 7, No 1 (2022): April
Publisher : Universitas Batanghari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33087/jagro.v7i1.138

Kopi merupakan komoditi ekspor yang terus meningkatkan pendapatan devisa negara. Perbanyakan untuk mempertahankan kualitas kopi yaitu perbanyakan dengan metode setek. Penelitian ini bertujuan untuk mendapatkan konsentrasi terbaik natrium nitrofenol dalam mendukung pertumbuhan setek kopi robusta. Percobaan ini dilakukan dengan menggunakan Rancangan Lingkungan Rancangan Acak Lengkap. Rancangan perlakuan yang digunakan konsentrasi natrium nitrofenol yang terdiri dari 5 taraf : n0 = Tanpa Pemberian Natrium Nitrofenol, n1 = 0,30 mLL-1, n2 = 0,60 mLL-1, n3 = 0,90 mLL-1, n4 = 1,20 mLL-1. Data hasil pengamatan ditabulasi dan dianalisis dengan analisis ragam. Jika nilai F hitung berpengaruh nyata, maka dilakukan uji lanjut DNMRT ketelitian 95%. Hasil penelitian menujukan bahwa pemberian natrium nitrofenol dengan konsentrasi 0,90 mLL-1 memberikan hasil terbaik pada persentase setek berakar sebesar 62,22%, persentase setek bertunas 100%, persentase setek berakar dan bertunas sebesar 62,22%, jumlah akar sebesar 6,06 helai, bobot kering akar sebesar 0,80 g.

KARAKTERISTIK FISIK BUBUK KOPI DAN MUTU ORGANOPLEPTIK SEDUHAN BUBUK KOPI LIBERIKA TUNGKAL KOMPOSIT (LIBTUKOM) PADA BEBERAPA METODE FERMENTASI Ridawati Marpaung; Kocu Arianto
Jurnal Media Pertanian Vol 3, No 2 (2018): Oktober
Publisher : Universitas Batanghari

Penelitian ini bertujuan untuk mengetahui karakteristik fisik bubuk kopi dan mutu organoleptik seduhan bubuk kopi liberika pada berbagai metode fermentasi. Penelitian ini dilakukan di Desa Mekar Jaya Kecamatan Betara Kabupaten Tanjung Jabung Barat. Waktu penelitian dilakukan selama 6 bulan. Penelitian ini diuji dengan. Peubah yang diamati dalam penelitian ini adalah kadar air bubuk kopi,warna, cita rasa, aroma, kepahitan, dan kesukaan. Dari hasil pengujian uji Tau Kendall terhadap, menunjukkan bahwa metode fermentasi kering berpengaruh nyata terhadap warna, rasa dan aroma seduhan bubuk kopi, tetapi perpengaruh tidak nyata terhadap kepahitan dan tingkat kesukaan. Panelis lebih menyukai seduhan bubuk kopi pada perlakuan fermentasi kering dengan lama fermentasi 6 dan 8 hari.Kata kunci : Fermentasi kering, Kopi Liberika, Mutu organoleptik. The aim of this research were to identify the characteristic fisic of coffee powder and organoleptic quality of liberican coffee liquid in dry fermentation with different time.The research location will do in Mekar Jaya village, Betara district, Tanjung Jabung Barat Regency to be search in 6 months. This is an unformetted trial research and had 5 treatment kinds e.g. : Control (without fermentation), dry fermentation 2 days, dry fermentation 4 days, dry fermentation 6 days nad dry fermentatioan 8 days.Tau Kendal test was appled in this research to analised the parameter. The paramater evaluation were water content, colour, smell, taste, bitterness, and preference liquid of coffee. Tau Kendal test was appled in this research and the result showed that the dry fermentation method was significantly effected to the color of coffee powder liquid, taste and smell, but nonsignificantly effected in preference bitterness, and its preference. Panelis prefer coffee powder liquid showed that the treatment dry fermentation for 6 and 8 days keyword: dry fermentation, time, liberican coffee, organoleptic quality.

KARAKTERISTIK MUTU ORGANOLEPTIK OLAHAN COKLAT DENGAN LAMA FERMENTASI YANG BERBEDA PADA BIJI KAKAO LINDAK (Theobroma cacao L.)”. Ridawati Marpaung; Siti Nurlina Putri
Jurnal Media Pertanian Vol 4, No 2 (2019): Oktober
Publisher : Universitas Batanghari

Penelitian ini bertujuan untuk mengetahui karakteristik mutu organoleptik olahan coklat dengan lama fermentasi yang berbeda pada biji kakao lindak. Fermentasi hingga pengeringan biji kakao dilaksanakan di RT 12 Kelurahan Sungai Asam Kecamatan Pasar Jambi dan proses pengolahan coklat serta analisis organoleptik olahan coklat dilaksanakan di Laboratorium Dasar Universitas Batanghari Jambi mulai bulan Mei sampai Juli 2019. Penelitian dirancang menggunakan rancangan acak lengkap (RAL), dengan perlakuan lama fermentasi yang berbeda, sebagai berikut: F0 = tidak difermentasi, F1 = fermentasi 2 hari, F2 = fermentasi 4 hari, F3 = fermentasi 6 hari, dan F4 = fermentasi 8 hari. Setiap perlakuan diulang 3 kali sehingga terdapat 15 unit percobaan, setiap unit percobaan sebanyak 1 kg biji kakao,sehingga jumlah keseluruhan biji kakao adalah 15 kg. Peubah yang diamati adalah warna, aroma, cita rasa, kepahitan, kesukaan pada coklat, pH dan kadar air biji kakao kering. Hasil penelitian menunjukkan bahwa lama fermentasi yang berbeda berpengaruh nyata terhadap mutu organoleptik warna, aroma, cita rasa, kesukaan serta pH dan kadar air biji kakao kering, tetapi berbeda tidak nyata terhadap kepahitan. Penilaian tertinggi terhadap warna, aroma, cita rasa, kepahitan dan kesukaan terdapat pada perlakuan lama fermentasi 6 hari dan 8 hari.Kata kunci : fermentasi, kakao lindak, mutu organoleptik coklat. ABSTRACT The aim of this study was to determine the organoleptic quality characteristics of processed chocolate with different fermentation times on the cocoa beans. Fermentation up to drying of cocoa beans is carried out in RT 12 Kelurahan Sungai Asam, Pasar Jambi district and the processing of chocolate and organoleptic analysis of chocolate are carried out at the Laboratory of the University of Batanghari Jambi from May to July 2019. The study was designed using a completely randomized design (CRD), with treatment different fermentation time, as follows: F0 = not fermented, F1 = 2 days fermentation, F2 = 4 days fermentation, F3 = 6 days fermentation, and F4 = 8 days fermentation. Each treatment was repeated 3 times so that there were 15 units of experiment, each unit of experiment was 1 kg of cocoa beans, so that the total number of cocoa beans was 15 kg. Variables observed were color, flavor, taste, bitterness, preference for chocolate, pH and moisture content of dried cocoa beans. The results showed that different fermentation time significantly affected the organoleptic quality of color, flavor, taste, preferences and pH and water content of dried cocoa beans, but not significantly different from bitterness. The highest assessment of color, flavor, taste, bitterness and likeness is found in the 6-days and 8-days fermentation treatment.Keywords: fermentation, bulk cocoa, chocolate organoleptic quality

Karakteristik Mutu Organoleptik Seduhan Bubuk Kopi Robusta (Coffea canephora) Dengan Suhu Penyangraian Yang Berbeda Ridawati Marpaung; Hayata Hayata; Yuni Putri Ayu
Jurnal Media Pertanian Vol 6, No 2 (2021): Oktober
Publisher : Universitas Batanghari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33087/jagro.v6i2.124

This research is entitled : Organoleptic Quality Characteristics of Robusta Coffee ( Coffea canephora ) Brewing with Different Roasting Temperatures. Implementation treatment and organoleptic tests this research at the Faculty of Agriculture UNBARI Jambi in March-August 2021 . The environmental design used in this study was a completely randomized design. The treatment design consisted of different roasting temperatures, with 4 levels of roasting temperature, as follows: p1 = roasted at 180 0 C ; p 2 = roasted with a temperature of 2000 C ; p 3 = roasted at a temperature of 220 0 C and p 4 = roasted at a temperature of 240 0 C . Each treatment was repeated 3 times so that there were 12 experimental units .The observed variables of steeping coffee grounds in this research were : color, aroma, taste, bitterness, pH and water content of coffee grounds. To see the effect of different roasting temperatures, statistical analysis was carried out: the variables of color, aroma, taste, bitterness, and preference were carried out by a perception test with a 5-scale Likert scale then tabulated the data, followed by analysis of variance, then continued with the DNMRT test at level 5 %. While testing the pH and moisture content of coffee grounds was analysis of variance and further test of DNMRT at the level of 5%. Roasting coffee beans at a temperature of 240 0 C, resulted in the highest organoleptic assessment of brewing coffee grounds in terms of color, aroma, taste, bitterness, preference, pH, and water content.

Pengaruh Lama Penyangraian Yang Berbeda Terhadap Karakteristik Dan Mutu Organoleptik Seduhan Bubuk Kopi Liberika Tungkal Komposit”. Ridawati Marpaung; Lutvia Lutvia
Jurnal Media Pertanian Vol 5, No 1 (2020): April
Publisher : Universitas Batanghari

Penelitian ini bertujuan untuk mengetahui untuk mengetahui pengaruh lama penyangraian yang berbeda terhadap karateristik dan mutu organoleptik seduhan bubuk kopi liberika tungkal komposit.Penelitian dilaksanakan di Jambi, dimana proses fermentasi, pulping, pengeringan dan hulling dilakukan di Desa Mekar Jaya, Betara Tanjung Jabung Barat. Sedangkan penyangraian biji kopi serta analisis organoleptik seduhan kopi dilaksanakan di Laboratorium Dasar Universitas Batanghari Jambi. Rancangan lingkungan yang digunakan pada penelitian ini adalah rancangan acak lengkap (RAL). Rancangan perlakuan yaitu lama peyangraian dengan 5 taraf perlakuan sebagai berikut: L1: 5 Menit ; L2: 10 Menit ; L3: 15 Menit dan L4: 20 Menit. Setiap perlakuan dilakukan dengan 3 (tiga) ulangan.Dari hasil penelitian diperoleh bahwa lama penyangraian biji kopi liberika berpengaruh nyata terhadap kadar air pH (bubuk kopi), aroma, cita rasa, kepahitan dan kesukaan (seduhan bubuk kopi). Dari hasil penelitian dan analisis statistika panelis memberi penilaian kesukaan tertinggi pada seduhan bubuk kopi dengan lama penyangraian 15 menit.Kata kunci : Lama penyangraian, Mutu organoleptik, Kopi Liberika. SUMMARYRidawati Marpaung (1968012619994032004), and Lutvia (....). influence of difference roasting time for characteristic and quality organoleptic of steepings of coffee powder Liberika Tungkal Komposit.The aim of this research was to know the influence of difference roasting time for characteristic and quality organoleptic of steepings of coffee powder Liberika Tungkal Komposit.The research has done in Jambi, were fermentation procces, pulping, drying and hulling do in Mekar Jaya Village, Batara Kabupaten Tanjung Jabung Barat.The environmental design was Completely Randomized Design, and treatmen design was differend time roasting : L1 = 5 minutes ; L2 = 10 minutes ; L3 = 15 minutes and L4 = 20 minutes. The treatment do with 3 (three) repeat.This result research showed that the different time roasting was significantly effected to the water content, pH, color, smeel, taste, bitterness and preference of coffe powder liquid. The panelist evaluation result showed that the time roasting coffee bean was20 minutes had given the higher of smell, taste, bitterness, and its preference.keyword: time of roasting, organoleptic quality, coffee Liberika.

Co-Authors ., Alkori ., Nasamsir Ahmad Reza Al Fajri Suriyansah Andriyani, Lizyanti Annisa Berliana Putri Asmaida . BIMA BIMA, BIMA Fachrory Dinata Fani Agustin Hayata Hayata, Hayata Ilham, Febil Nugraha Khairul Purba Kocu Arianto Lesinde Simatupang, Oliviandra Afrianda Lutvia Lutvia Manurung, Rosliana Nasamsir Nasamsir Prasetyo, Muhammad Dwi Ramadhani, Aleks Reza, Ahmad Rudi Hartawan Sandora, Amelia Septiana, Aisyah Siti Nurlina Putri Vionita, Diny Yulistiati Nengsih Yuni Putri Ayu Yuza Defitri Yuza Defitri, Yuza

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