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All Journal Jurnal Pendidikan Matematika dan IPA Jurnal Industri Hasil Perkebunan JURNAL GALUNG TROPIKA Resona : Jurnal Ilmiah Pengabdian Masyarakat Jurnal Aplikasi Teknologi Pangan Jurnal Ilmiah Ecosystem JURNAL MANAJEMEN BISNIS AGROTEK: Jurnal Ilmiah Ilmu Pertanian Jurnal Ilmiah Agribios Wiratani : Jurnal Ilmiah Agribisnis Sipakaraya : Jurnal Pengabdian Masyarakat
Sabahannur, St
Fakultas Pertanian Universitas Muslim Indonesia
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Physics Social Sciences Other

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KAJIAN MUTU BIJI KAKAO PETANI DI KABUPATEN LUWU TIMUR, SOPPENG DAN BULUKUMBA Sabahannur, St; Nirwana, Nirwana; Subaedah, St
Jurnal Industri Hasil Perkebunan Vol 11, No 2 (2016)
Publisher : Balai Besar Industri Hasil Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (255.622 KB) | DOI: 10.1111/jihp.v11i2.3412

Abstract

The research objective is to assess physical and sensory quality of dried cocoa beans producedin Bulukumba, Soppeng, and East Luwu Regions. The research was conducted by taking samples ofcocoa directly from farmers of those three districts, as the cocoa producer regions in South SulawesiProvince. The physical quality of the samples was examined in accordance with SNI 2323-2008 and forsensory testing, the samples were sent to Puslitkoka, Jember for flavor and aroma. Data analysis wascarried out using descriptive statistical analysis. The result shows that the beans from those three regionsdo not meet the standard of SNI 2323-2008 for water content, slaty beans, level of foreign objects andinsects, while the level of free fatty acid ranges from 1.02 – 1.65%. Total fat content of cocoa beans fromBulukumba region, higher than the others, is 35.74% and the pH level for all samples are neutral (6.47 –6.78). The result of sensory test shows that cocoa beans from Bulukumba region have astringent flavor,those from Soppeng region have very niceflowery flavor, and those from East Luwu shows half-fermentedcocoa beans and chocolate medium.Keywords: cocoa beans, physical quality, aroma, flavor
KAJIAN PENGARUH BERAT BIJI KAKAO PERKOTAK DAN WAKTU PENGADUKAN TERHADAP KEBERHASILAN PROSES FERMENTASI Sabahannur, St.; Nirwana, Nirwana
Jurnal Pendidikan Matematika dan IPA Vol 8, No 2 (2017): Juli 2017
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (143.615 KB) | DOI: 10.26418/jpmipa.v8i2.21172

Abstract

This study aim to influence seed weight per box of fermentation and stirring time on the success of the fermentation process. Research using a randomized block design with two factors. The first factor seed weight per box consists of: 15 kg, 20 kg and 25 kg. The second factor, while stirring during fermentation: stirring during 48 hours (1 time), and a stirring time of 48, 72, and 96 hours (3 times) fermentation. The results showed fermentation of cocoa beans each 15 kg, 20 kg and 25 kg has no effect on changes in temperature, pH, total acid and fermentation index. The highest temperature during fermentation at 44-45oC, while stirring time (aeration) significantly affects the pH, fermentation index and slaty beans. Stirring 3 times better than one times in terms of pH (5.6), fermentation index of 1.62 and 3.4% slaty beans.Keywords: fermentation, seed weight, stirring, index fermentation
Penggunaan NaCL dan Asam Sitrat untuk Memperpanjang Umur Simpan dan Mutu Cabai Rawit (Capsicum frutescens L.) St. Sabahannur
JURNAL GALUNG TROPIKA Vol 9 No 1 (2020)
Publisher : Fapetrik-UMPAR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31850/jgt.v9i1.546

Abstract

Chili cannot be stored for a long time in a fresh condition because it was a living structure that is still carrying out metabolic reactions. Chili after harvesting still maintains the physiological system as it was still attached to the plant. Metabolic reactions will trigger chili damage quickly. The efforts to prevent this should be made to maintain the quality and shelf life of chilies by minimizing metabolic processes, such as suppressing the rate of respiration through regulating the environmental conditions of storage and use of preservatives. The study aimed to determine the effect of concentration of NaCl and citric acid on the shelf life and quality of chili. The study was arranged using a Completely Randomized Design (CRD) with a combination of types and concentrations of preservatives. with the treatment of NaCl concentrations of 1%, 2%, 3%, and Citric Acid respectively 1%, 2%, 3%. The parameters observed were weight loss, shelf life, texture, total microbes, and vitamin C content. The results showed that the use of preservatives significantly affected the shelf life and quality of cayenne pepper. The preservative NaCl 3% given a better effect on cayenne pepper, in terms of the lowest weight loss of 22.8%, the maximum shelf life of 78 days, the number of microbes 12 cfu/g sample, and the texture is rather soft after storage.
PENINGKATAN KUALITAS DAN KUANTITAS PRODUKSI SAYUR HIDROPONIK MENGGUNAKAN GREENHOUSE Nurliani Karman; St. Sabahannur; A. Azrarul Amri
RESONA : Jurnal Ilmiah Pengabdian Masyarakat Vol 5, No 2 (2021)
Publisher : Lembaga Penerbitan dan Publikasi Ilmiah (LPPI) Universitas Muhammadiyah Palopo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35906/resona.v5i2.923

Abstract

Sayuran hidroponik memiliki peluang pasar yang cukup menjanjikan, khususnya untuk segmentasi pasar konsumen yang mengutamakan kualitas, kandungan gizi dan higienis. Fenomena yang dihadapi mitra petani adalah terjadinya penurunan produksi sayur hidroponik dari rata-rata 150-200 gram/lubang, turun menjadi 100-150 gram/lubang sebagai akibat dari tingginya intensitas cahaya matahari dan serangan hama belalang. Solusi untuk meningkatkan kualitas dan kuantitas produksi adalah dengan menggunakan teknologi greenhouse. Metode pelaksanaan Program Kemitraan Masyarakat (PKM) melakukan pelatihan dan pendampingan manajemen produksi dan pemasaran. Hasil kegiatan ini adalah produksi sayur hidroponik meningkat dari 100-150  menjadi 200-250 gr/lubang, dengan kualitas produksi sayur yang lebih baik, sehingga omset penjualan meningkat. Abstract. Hydroponic vegetables have promising market opportunities, especially for the consumer market segmentation that prioritizes quality, nutritional content and hygiene.  The phenomenon faced by farmer partners is a decrease in hydroponic vegetable production from an average of 150-200 grams/hole, down to 100-150 grams/hole as a result of the intensity of sunlight and the attack of grasshoppers.  The solution to increase the quality and quantity of production is to use greenhouse technology.  The method of implementing the Community Partnership Program (PKM) is to provide training and assistance in production and marketing management.  The result of this activity is that hydroponic vegetable production has increased from 100-150 to 200-250 gr/hole, with better vegetable production quality, so that sales turnover increases.
KAJIAN MUTU BIJI KAKAO PETANI DI KABUPATEN LUWU TIMUR, SOPPENG DAN BULUKUMBA St Sabahannur; Nirwana Nirwana; St Subaedah
Jurnal Industri Hasil Perkebunan Vol 11, No 2 (2016)
Publisher : Balai Besar Industri Hasil Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (255.622 KB) | DOI: 10.33104/jihp.v11i2.3412

Abstract

The research objective is to assess physical and sensory quality of dried cocoa beans producedin Bulukumba, Soppeng, and East Luwu Regions. The research was conducted by taking samples ofcocoa directly from farmers of those three districts, as the cocoa producer regions in South SulawesiProvince. The physical quality of the samples was examined in accordance with SNI 2323-2008 and forsensory testing, the samples were sent to Puslitkoka, Jember for flavor and aroma. Data analysis wascarried out using descriptive statistical analysis. The result shows that the beans from those three regionsdo not meet the standard of SNI 2323-2008 for water content, slaty beans, level of foreign objects andinsects, while the level of free fatty acid ranges from 1.02 – 1.65%. Total fat content of cocoa beans fromBulukumba region, higher than the others, is 35.74% and the pH level for all samples are neutral (6.47 –6.78). The result of sensory test shows that cocoa beans from Bulukumba region have astringent flavor,those from Soppeng region have very niceflowery flavor, and those from East Luwu shows half-fermentedcocoa beans and chocolate medium.Keywords: cocoa beans, physical quality, aroma, flavor
Ease of Commercialization and Downstream Processing of Ginger-Processed Products Ida Rosada; St. Sabahannur; Rasmeidah Rasyid Patingari; Nursyamsuryani Nursyamsuryani
Jurnal Manajemen Bisnis Vol. 9 No. 1 (2022): March
Publisher : Pusat Penerbitan dan Publikasi Ilmiah, Fakultas Ekonomi dan Bisnis, Universitas Muslim Indonesia

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

Abstract

This research aims to analyze the input of raw materials and other inputs, receipts, and benefits, and analyze the added value of processed ginger products as herbal drinks. The processed ginger products analyzed are the syrup drink "Sarabba" and the spice syrup "Habbatussauda". The research was conducted on Ballaratea micro-businesses in Gowa Regency, South Sulawesi Province. Business analysis methods used include cost analysis, receipts, profits and R/C ratio. Value-added analysis using the Hayami method. The results of the value-added analysis showed that Sarabba syrup products gave an added value of Rp 349,382 / kg where every Rp 100 the value of sarabba syrup products gave an added value of Rp 70.58. The added value of spice syrup "Habbatussauda" amounted to Rp 548,116 / kg where every Rp100 value of spice syrup products "Habbatussauda" gave an added value of Rp 91.35.
Analisis Pengaruh Pra-Perlakuan (CaCl2 dan Pembekuan) terhadap Kualitas Keripik Salak Goreng Vakum Siti Sabahannur Sabahannur; Zulfikar Zulfikar
Jurnal Aplikasi Teknologi Pangan Vol 10, No 4 (2021): November 2021
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jatp.9025

Abstract

Penelitian bertujuan mengetahui pengaruh pra-perlakuan (CaCl2 dan pembekuan) terhadap kualitas keripik salak dengan sistem penggorengan vakum. Pembuatan keripik salak dimulai dengan daging buah dipotong melintang kemudian biji dibuang. Daging buah direndam dalam CaCl2 pada konsentrasi 0, 0,1, 0,2, dan 0,3% selama 40 menit, kemudian dibekukan pada suhu -20oC dengan waktu 0, 24, dan 48 jam. Daging buah salak digoreng vacum pada suhu 85°C selama 45 menit. Untuk mengetahui kualitas keripik salak dilakukan analisis terhadap rendemen, kadar air, kadar abu, vitamin C, dan uji hedonik warna, tekstur, dan rasa. Hasil penelitian menunjukkan, buah salak yang tidak direndam dalam CaCl2 menghasilkan total rendemen keripik yang tinggi sebesar 23,14±0,257%. Pembekuan 48 jam menghasilkan keripik salak dengan kadar air terendah sebesar 0,33±0,070%. Kondisi optimum pra-perlakuan diperoleh pada perendaman CaCl2 0,2% dengan pembekuan 48 jam yang diperlihatkan pada total vitamin C sebesar 9,22±0,070 mg/100 g dan kadar abu sebesar 0,13±0,006%, uji hedonik warna, tekstur dan rasa disukai dengan nilai 3,70±0,577. Dapat disimpulkan bahwa pra-perlakuan buah salak sebelum digoreng vakum dengan perendaman CaCl2 0,2% selama 40 menit dilanjutkan dengan pembekuan 48 jam pada suhu -20oC merupakan kondisi yang paling optimum untuk menghasilkan keripik salak dengan kadar air yang rendah, vitamin C yang tinggi serta kualitas warna, tekstur dan rasa yang disukai.Analysis of the Effect of Pre-Treatment (CaCl2 and Freezing) on Quality of Vacuum Fried Salak (Salacca zalacca) Chip AbstractThis study aims to determine the effect of pre-treatment (CaCl2 and freezing) on the quality of the salak chips using a vacuum frying system. The making of salak chips were started with fruit cutting and seeds removal. The pulp was soaked in CaCl2 at a concentration of 0, 0.1, 0.2, and 0.3% for 40 minutes, then frozen at -20oC for 0, 24, and 48 hours. Salak fruit flesh was vacuum-fried at 85o C for 45 minutes. To determine the quality of the salak chips, the analysis was carried out on the yield, moisture content, ash content, vitamin C, and hedonic test of color, texture, and taste. The results showed that salak fruit which was not immersed in CaCl2 produced a high total yield of chips of 2314±0.257%. Freezing for 48 hours resulted in salak chips with the lowest moisture content of 0.33±0.070%. The optimum pretreatment conditions were obtained in CaCl2 immersion of 0.2% with freezing for 48 hours which was shown in the total vitamin C of 9.22±0.070 mg/100 g and an ash content of 0.13±0.006%, a hedonic test of color, texture, and taste. preferably with a value of 3.70±0.577. It can be concluded that pre-treatment of salak fruit before frying vacuum by soaking 0.2% CaCl2 for 40 minutes followed by freezing for 48 hours at a temperature of -20oC was the most optimum condition for producing salak chips with low water content, high vitamin C and quality of color, texture, and taste preferred 
PERTUMBUHAN DAN PRODUKSI TANAMAN TOMAT (Licoprsicon esculentum Mill)PADA BERBAGAI JARAK TANAM DAN PEMANGKASAN St. Sabahannur St. Sabahannur; Lingga Herawati
AGROTEK: Jurnal Ilmiah Ilmu Pertanian Vol 1, No 2 (2017): September
Publisher : Percetakan Umi Toaha Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (260.851 KB) | DOI: 10.33096/agrotek.v1i2.35

Abstract

The airs of the study was to determine the effect of plant spacing and pruning on the growth and production of tomato plants. The research was conducted in the form of Randomized Block Design consisting of 2 Factorials. The first factor is plant spacing consisting of three levels: 70cm x 50cm, 60cm x 50cm and 40cm x50 cm. The second factor of pruning consists of 3 levels: not trimmed (control), trimmed and leaving two branches and trimmed and leaving three branches. The parameters observed were: number of leaves, flowering age, fruit crop weight and production per hectare. The results showed that plant spacing and pruning significantly affected the weight of fruit per plant, and production per hectare, but no significant effect on the number of leaves, and the age of flowering, and the interaction only had significant effect on flowering age. Spacing of 40cm x 50cm produces a higher production of 22.83 tons per hectare. Treatment of pruning by leaving three main branches produces the best crop production of 23.31 tons per hectare. Planting distance of 60cm x 50cm and pruning which leaves three branches produces flowering age of 19.67 days.
POLA KONSUMSI PANGAN MASYARAKAT SEKITAR KAWASAN HUTAN DI KABUPATEN TAKALAR Idham Adha; Ida Rosada; St Sabahannur
AGROTEK: Jurnal Ilmiah Ilmu Pertanian Vol 3, No 2 (2019): September
Publisher : Percetakan Umi Toaha Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33096/agrotek.v3i2.87

Abstract

The main objective of this study is to examine the demographic, social and economic characteristics of farm households around the forest area, analyze the household food consumption patterns and analyze the relationship between food consumption patterns with the characteristics of farm households in the vicinity of the forest area. This research was conducted in Takalar Regency, namely in Kale Ko’mara Village, Polongbangkeng Utara District, starting in July October 2018. Types of data used are primary data and secondary data with the number of respondents as many as 40 farmers around the forest area. The data that has been collected is analyzed using qualitative analysis and quantitative analysis. The results showed that the demographic, social and economic characteristics of farmers around the area were: 1) the age of the respondents was in the age range of 40-50 years (60.00%), 2) the highest number of family dependents was 3-4 people (65.00% ), 3) the dominant education level is elementary school / equivalent (55.0%), 4) the type of side jobs are generally planters (62.50%), 5) the longest experience of farming in the range of 20-30 years, (60.00% ), 5) the biggest income is Rp. 2,000,000-Rp.3,000,000 / Month (52.50%), 6) and the highest average expenditure is Rp. 1,500,000 - Rp. 3,000,000 (90.0%). The food consumption pattern is in accordance with the Hope Food Pattern (PPH) score of 97.8 which means that the distribution and availability of food for households is guaranteed with the composition and availability of adequate food ingredients, influenced by factors of age, income and expenditure characteristics significantly and the educational characteristics factor is very real. The characteristics of the number of family dependents, type of work and experience of farming do not have a significant effect on the patterns of food consumption of farm households around the forest area.
RESPON BEBERAPA VARIETAS TANAMAN JAGUNG (Zea mays L) PADA BERBAGAI SISTEM TANAM Ahmad Haris Haruna; St. Subaedah; St. Sabahannur
AGROTEK: Jurnal Ilmiah Ilmu Pertanian Vol 2, No 2 (2018): September
Publisher : Percetakan Umi Toaha Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (380.401 KB) | DOI: 10.33096/agrotek.v2i2.64

Abstract

This study was conducted with the aim of analyzing the growth and yield of Nasa 29, Bisi 2, and Bima19 URI corn varieties on various planting systems. This research was carried out in the BALITSEREAL Bajeng Experiment Garden, Gowa, South Sulawesi which took place from May to September 2017. The experiments were arranged in the form of Split Plot Design. As the main plot is corn varieties consisting of 3 varieties: NASA 29, Bisi 2, and Bima 19 URI, while the plot is a planting system consisting of two planting systems namely Legowo row planting system and conventional planting system.The results of this study indicate that: Bisi 2 varieties of corn have good growth, which is shown by the highest plant height and has the longest leaves. Nasa 29 varieties produce the longest cob length compared to other varieties. The conventional planting system obtained a larger cob diameter of 46.51 mm compared to the legowo 2:1 cropping system with an average ear diameter of 44.97 mm. The interaction between the Bisi 2 variety and the conventional planting system obtained a cob with the largest cob diameter.
Co-Authors Abdul Haris Ahmad Haris Haruna Akbar, Abd. Alawiah, Tuti Aminah Aminah Amri, A. Azrarul Andi Azrarul Amri Anita Rahman Fadel, Muhammad Has, Nur Alfiani Idham Adha ISKANDAR HASAN Khaerunnisa, Anni Lingga Herawati Nirwana Nirwana Nirwana, Nirwana Nirwana, Nirwana Nurdin, Ririn Ainin Nisa Nurliani Nurliani Nurliani Nurliani Nursyamsuryani Nursyamsuryani Palad, Marliana S Rahbiah, Sitti Rahman, A. Adlu Rasmeidah Rasyid Patingari Rosada, Ida St. Subaedah Suryanti Syam, Netty Tulnafsi, Latifah Yusriani, Yusriani Zulfikar Zulfikar