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Litter Decomposition Rate of Karst Ecosystem at Gunung Cibodas, Ciampea Bogor Indonesia Sari, Sethyo Vieni; Qayim, Ibnul; Hilwan, Iwan
Journal of Tropical Life Science Vol 6, No 2 (2016)
Publisher : Journal of Tropical Life Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/jtls.06.02.08

The study aims to know the productivity of litter and litter decomposition rate in karst ecosystem. This study was conducted on three altitude of 200 meter above sea level (masl), 250 masl and 300 masl in karst ecosystem at Gunung Cibodas, Ciampea, Bogor. Litter productivity measurement performed using litter-trap method and litter-bag method was used to know the rate of decomposition. Litter productivity measurement results showed that the highest total of litter productivity measurement results was on altitude of 200 masl (90.452 tons/ha/year) and the lowest was on altitude of 300 masl (25.440 tons/ha/year). The litter productivity of leaves (81.425 ton/ha/year) showed the highest result than twigs (16.839 ton/ha/year), as well as flowers and fruits (27.839 ton/ha/year). The rate of decomposition was influenced by rainfall. The decomposition rate and the decrease of litter dry weight on altitude of 250 masl was faster than on the altitude of 200 masl and 300 masl. The dry weight was positively correlated to the rate of decomposition. The lower of dry weight would affect the rate of decomposition become slower. The average of litter C/N ratio were ranged from 28.024%--28.716% and categorized as moderate (>25). The finding indicate that the rate of decomposition in karst ecosystem at Gunung Cibodas was slow and based on C/N ratio of litter showed the mineralization process was also slow.

Litter Decomposition Rate of Karst Ecosystem at Gunung Cibodas, Ciampea Bogor Indonesia Sethyo Vieni Sari; Ibnul Qayim; Iwan Hilwan
Journal of Tropical Life Science Vol. 6 No. 2 (2016)
Publisher : Journal of Tropical Life Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/jtls.06.02.08

The study aims to know the productivity of litter and litter decomposition rate in karst ecosystem. This study was conducted on three altitude of 200 meter above sea level (masl), 250 masl and 300 masl in karst ecosystem at Gunung Cibodas, Ciampea, Bogor. Litter productivity measurement performed using litter-trap method and litter-bag method was used to know the rate of decomposition. Litter productivity measurement results showed that the highest total of litter productivity measurement results was on altitude of 200 masl (90.452 tons/ha/year) and the lowest was on altitude of 300 masl (25.440 tons/ha/year). The litter productivity of leaves (81.425 ton/ha/year) showed the highest result than twigs (16.839 ton/ha/year), as well as flowers and fruits (27.839 ton/ha/year). The rate of decomposition was influenced by rainfall. The decomposition rate and the decrease of litter dry weight on altitude of 250 masl was faster than on the altitude of 200 masl and 300 masl. The dry weight was positively correlated to the rate of decomposition. The lower of dry weight would affect the rate of decomposition become slower. The average of litter C/N ratio were ranged from 28.024%--28.716% and categorized as moderate (>25). The finding indicate that the rate of decomposition in karst ecosystem at Gunung Cibodas was slow and based on C/N ratio of litter showed the mineralization process was also slow.

ANALISIS PENYEBARAN USAHA KECIL DAN MENENGAH (UKM) BERBASIS OLAHAN TANAMAN PANGAN PRODUK UNGGULAN KOTA SINGKAWANG Sethyo Vieni Sari; Azni Ananda; Sugeng Riyadi
Jurnal Komunitas Farmasi Nasional Vol. 2 No. 1 (2022): Jurnal Komunitas Farmasi Nasional
Publisher : Akademi Farmasi Yarsi Pontianak

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Small and Medium Enterprises (SMEs) is one that can encourage regional economic development. This research was conducted with the aim of knowing the spread of SMEs, knowing the techniques of processing food crops carried out by SMEs, and the amount of production of SMEs based on processed food crops in Singkawang City. The data were taken by interviewing and filling out questionnaires by the resource persons/respondents. There are 41 SMEs processed food crops which are located in Central Singkawang, West Singkawang, South Singkawang, and North Singkawang Districts, Singkawang City. The East District of Singkawang City did not get data on SMEs based on processed food crops. This is because many SMEs in East District are non-food based. Food crop processing techniques carried out by SMEs in Singkawang City generally process chips using a dry heat processing technique (Dry Heat Of Cooking) by deep frying, which requires a lot of oil so that the food ingredients are submerged. The production of SMEs in Singkawang City ranges from 60 to 24,000 pcs/month, with various processed food crops such as chips, sticks, jam, tofu water, crackers, noodles, and others. The concept of preparing SME products based on processed food plants does not use good preservation, labeling, and marketing techniques. The impact is that product sales are still not optimal.

Pengolahan Makanan Beku Berbahan Dasar Jamur Sawit di Kelurahan Tanjung Kapuas Kabupaten Sanggau Mustangin, Ahmad; Hendro, Marselus; Sari, Yuni Selvianti; Beni, Yulius; Sari, Sethyo Vieni; Rusiardy, Iwan; Purwandani, Ledy; Fachri, Muhammad Julyan; Nurhana, Zita
Kapuas Vol 3 No 2 (2023): Kapuas : Jurnal Publikasi Pengabdian Pada Masyarakat
Publisher : Politeknik Negeri Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31573/jk.v3i2.578

Kegiatan Pengabdian Pada Masyarakat (PPM) berupa pelatihan dan penerapan teknologi Pengolahan Makanan Beku Berbahan Dasar Jamur Sawit Di Kelurahan Tanjung Kapuas, Kecamatan Kapuas, Kabupaten Sanggau ini bertujuan untuk memberikan pengetahuan dan keterampilan dalam teknologi pengolahan makanan beku berbahan dasar jamur sawit yaitu Sosis dan Bakso kepada ibu-ibu PKK. Pelatihan dilakukan dengan metode ceramah, praktik dan demonstrasi yang disertai tanya jawab. Metode ceramah digunakan untuk menjelaskan konsep teknologi pengolahannya. Metode demonstrasi dipakai untuk menunjukkan suatu proses kerja yaitu tahap-tahap teknologi pengolahannya serta praktik langsung yang dilakukan peserta dalam pembuatan produk bakso dan Sosis. Secara keseluruhan kegiatan PPM yang dilaksanakan dapat dikatakan berhasil. Keberhasilan ini dapat dilihat dari setelah mengikuti kegiatan PPM, 100% peserta menyatakan 1). produk yang dihasilkan menarik, 2). bernilai jual, 3). tertarik untuk membuat sendiri, 4). tertarik serta bersedia membuat usaha kecil dengan produk yang dihasilkan selain itu juga, kepuasan peserta setelah mengikuti kegiatan. Kata Kunci : Pengabdian Pada Masyarakat, Penerapan Teknologi Pengolahan, Jamur Sawit

PEMBERDAYAAN MASYARAKAT KELURAHAN BUNUT KABUPATEN SANGGAU MELALUI PELATIHAN TEPUNG TEBU TELUR MENJADI OLAHAN PANGAN Sari, Yuni Selvianti; Dody Radiansah; Ahmad Mustangin; Marselus Hendro; Sethyo Vieni Sari; Yulius Beni; Vika Yudistina
Jurnal Abditani Vol. 7 No. 2 (2024): Oktober
Publisher : FAKULTAS PERTANIAN UNIVERSITAS ALKHAIRAAT

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/abditani.v7i2.369

Tanaman yang cukup potensial pada sektor pertanian di Kelurahan Bunut adalah tanaman tebu telur. Masyarakat belum mengetahui bahwa tanaman tebu telur ini bisa dibuat menjadi beraneka olahan pangan yang bisa menjadi nilai tambah usaha di bidang pertanian. Tebu telur ini dapat dibuat menjadi tepung yang kemudian bisa dibuat menjadi aneka olahan pangan. Kondisi mitra saat ini adalah kurangnya pengetahuan dalam pengolahan tebu telur menjadi olahan pangan lain selain hanya dimanfaatkan sebagai sayur. Tujuan dari Pengabdian Kepada Masyarakat (PKM) di Kelurahan Bunut Kabupaten Sanggau adalah sebagai bentuk penerapan inovasi teknologi dalam pengolahan tebu telur yang lebih tahan lama dan menjadi bentuk olahan pangan lain, sarana peningkatan pengetahuan dan keterampilan masyarakat dalam pengolahan tebu telur, serta memberikan pelatihan dalam penggunaan alat produksi, pengemasan serta cara pemasaran produk. Metode yang dipakai dalam mencapai tujuan PKM yaitu memberikan pelatihan agar mitra memperoleh informasi, pengetahuan dan keterampilan dalam pengolahan serta pengemasan produk agar lebih menarik. Hasil yang didapat dari pengolahan tebu telur berupa tepung tebu telur yang selanjutnya dibuat menjadi produk kerupuk dan brownies. Kesimpulan dari kegiatan PKM ini masyarakat bisa menerapkan inovasi teknologi pengolahan tebu telur menjadi produk kerupuk dan brownies sebagai sarana peningkatan pengetahuan dan keterampilan pengolahan serta pengemasan produk yang lebih menarik. Kata kunci: tebu telur; kerupuk; brownies

Financial Analysis of Purple Sweet Potato Flour Production Business Marselus Hendro; Sethyo Vieni Sari; Ahmad Mustangin
IRDH International Journal of Technology, Agriculture and Natural Sciences Vol. 1 No. 3 (2024): November
Publisher : International Research & Development for Human Beings (IRDH)

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Purple sweet potato flour can be used as a substitute for wheat flour in donuts, bread, brownies, noodles, cookies, muffins, and other products. Processing purple sweet potato into flour can not only extend its shelf life but also make it easier to process into a variety of food products. With its nutritional content, such as minerals, vitamins, crude fiber, anthocyanin compounds, and antioxidants, sweet potato is very suitable for staple food development. Although purple sweet potato has a lot of potential, commercially it has not been widely used as a raw material for salak seed kolak. One of the problems encountered is the lack of in-depth economic analyses on the manufacture of purple sweet potato flour and its use as a raw material for salak seed kolak. The purpose of this study was to determine the business feasibility of making purple sweet potato flour, variations in drying temperature, and the best drying method, as well as the level of panelist acceptance (sensory test) of sweet potato flour and its application to the resulting salak seed kolak. The research used an experimental design with variations in drying methods and temperatures, namely cabinet dryer with a temperature of 70 OC) and direct sun drying. The results of this study indicate that the business of making sweet potato flour can be declared feasible, seen from the R / C ratio value greater than 1, namely 1.1, and the payback period of 3.6, which is a long time to be able to return investment capital.

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