Article Per Year (5 Year)
p-Index From 2021 - 2026
2.495
P-Index
This Author published in this journals
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 Jurnal Balireso: Jurnal Pengabdian pada 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

Published : 22 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 22 Documents
Search

 1   2   3 
Start-Up Potensial Melalui Experiential Learning Nurliani, Nurliani; Rosada, Ida; Sabahannur, St.; Amri, A. Azrarul
Jurnal Ilmiah Ecosystem Vol. 22 No. 1 (2022): ECOSYSTEM Vol. 22 No 1, Januari - April Tahun 2022
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35965/eco.v22i1.1387

Abstract

Program Merdeka Belajar Kampus Merdeka (MBKM) sebagai langkah awal strategi kebijakan penyelenggaraan pendidikan dalam memfasilitasi potensi mahasiswa sehingga mampu membentuk karakter profesional dalam bidang kerja yang ditekuni nantinya. Program MBKM, jalur wirausaha memberikan ruang kepada mahasiswa yang memiliki minat dan komitmen untuk menjadi wirausaha mandiri, adaptif, kreatif dan inovatif. Penelitian ini bertujuan mengetahui minat wirausaha mahasiswa, karakteristik wirausaha, dan mendeskripsikan kompetensi wirausaha mahasiswa, yaitu aspek afektif, kognitif, dan psikomotorik. Penelitian ini merupakan penelitian survey, teknik pengambilan sampel adalah purposive sampling dengan jumlah sampel sebanyak 77 mahasiswa semester III Program Studi Agroteknologi dan Agribisnis, Universitas Muslim Indonesia. Analisis data menggunakan analisis deskriptif kuantitatif. Hasil penelitian menunjukkan bahwa minat mahasiswa mengikuti program MBKM sangat tinggi, yaitu 98.70%, karakteristik wirausaha mahasiswa termasuk kategori berkarakter dengan skor rata-rata 3.99. Kompetensi wirausaha mahasiswa berdasarkan indikator kemampuan kognitif, afektif, dan psikomotorik termasuk kategori memiliki kompetensi wirausaha dengan skor rata-rata 4.02. The Independent Learning Campus Independent Program (MBKM) is the first step in the policy of implementing education in facilitating the potential of students so that they are able to form a professional character in the field of work that they will be engaged in later.  The MBKM program, the entrepreneurial pathway, provides space for students who have an interest and commitment to become independent, adaptive, creative and innovative entrepreneurs.This study aims to determine student entrepreneurial interests, entrepreneurial characteristics, and describe student entrepreneurial competencies, namely affective, cognitive, and psychomotor aspects.  This research is a survey research, the sampling technique is purposive sampling with a total sample of 77 third semester students of Agrotechnology and Agribusiness Study Program, Muslim University of Indonesia.  Data analysis using quantitative descriptive analysis. The results showed that the student's interest in participating in the MBKM program was very high, namely 98.70%, the entrepreneurial characteristics of students were included in the character category with an average score of 3.99.  Student entrepreneurial competence based on indicators of cognitive, affective, and psychomotor abilities is included in the category of having entrepreneurial competence with an average score of 4.02.
Analisis Nilai Tambah dan Kelayakan Usaha Sarabba Instan sebagai Produk Lokal Sulawesi Selatan Alawiah, Tuti; Nurliani, Nurliani; Sabahannur, St.
WIRATANI Vol 5, No 1 (2022): Juni 2022
Publisher : Universitas Muslim Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (418.122 KB) | DOI: 10.33096/wiratani.v5i1.90

Abstract

ANALISIS PERBANDINGAN PENDAPATAN DAN KELAYAKAN USAHA DANGKE DAN KERUPUK DANGKE (Studi Kasus Peternak Sapi Perah dan Home Industri UR di Desa Mendatte, Kecamatan Anggeraja, Kabupaten Enrekang) Suryanti, Suryanti; Hasan, Iskandar; Sabahannur, St.
WIRATANI Vol 6, No 2 (2023): Desember 2023
Publisher : Universitas Muslim Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33096/wiratani.v6i2.303

Abstract

PEMANFAATAN BERBAGAI JENIS MIKROORGANISME LOKAL (MOL) SEBAGAI BIOAKTIVATOR PADA PENGOMPOSAN SAMPAH RUMAH TANGGA Alimuddin, Suraedah; Sabahannur, St.; Syam, Netty
AGROTEK: Jurnal Ilmiah Ilmu Pertanian Vol 8, No 1 (2024): Maret
Publisher : Percetakan Umi Toaha Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33096/agrotek.v8i1.481

Abstract

Nationally, the highest source of waste is generated from households, namely 40.38%, while household waste is dominated by organic waste. Total waste production in Makassar City will reach 373,653.9 tons/year in 2021 or the equivalent of 0.72 kg/person/day.  Efforts to overcome the high production of waste require processing waste into useful products such as compost. The addition of bioactivators such as local microorganisms can speed up the composting process. The research aimed to test various types of MOL on the quality of compost from household waste. This research was carried out using a Completely Randomized Design (CRD) with the treatment of several types of MOL, namely: tempeh MOL, rice MOL, fruit MOL, bamboo shoot MOL, and EM-4 as a comparison. The parameters observed were 1) type and density of microbes in MOL, 2) physical properties of compost: temperature, color, aroma, and texture, and 3) chemical properties of compost: levels of N, P, K, C-org, C/N, pH. The results showed that there were variations in the types of microbes in the MOL made and rice MOL had the highest microbial density, namely 8.36 x 107. Tempe MOL produced the highest compost N content (0.70%) while rice MOL produced P content (1.70% ) and K (1.84%) is the highest. Rice MOL also produces the highest N+P+K levels (3.71%) compared to other types of MOL. All types of MOL that were tried produced physical quality (color, aroma, and texture) and chemical quality of compost that met the requirements of SNI compost 19-7030-2004 except for the C-organic content of the compost
PENGARUH WAKTU DAN LETAK PEMANGKASAN DAUN TERHADAP PRODUKSI DAN KANDUNGAN GULA TANAMAN JAGUNG MANIS (Zea mays L. Saccharate Sturt) Rahman, A. Adlu; Haris, Abdul; Sabahannur, St.
AGROTEK: Jurnal Ilmiah Ilmu Pertanian Vol 8, No 2 (2024): September
Publisher : Percetakan Umi Toaha Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33096/agrotek.v8i2.622

Abstract

The study aims to determine the effect of leaf pruning time on the production and sugar content of sweet corn plants, analyze the effect of the location of sweet corn leaf pruning that provides the best production and sugar content, and analyze the effect of the interaction between leaf pruning time and pruning location on the production and sugar content of sweet corn plants. The study was conducted in January - March 2024 in an experimental field at the Gowa Agricultural Development Polytechnic (POLBANGTAN) Campus, Romanglopoa Village, Bontomarannu District, Gowa Regency. This study was conducted using a randomized block design (RBD) consisting of two factors. The first factor is the pruning time which consists of 3 levels: Leaf pruning at the age of 30 Day After Planting (DAP); Leaf pruning at the age of 40 DAP; and Leaf pruning at the age of 50 DAP. The second factor is the location of leaf pruning which consists of 3 levels, namely: Pruning 3 upper leaves; Pruning 3 lower leaves, and Pruning 1 upper leaf and 2 lower leaves. The results showed that pruning the three upper leaves at the age of 50 DAP produced the weight of the cob with the heaviest husk of 420.00 g and was significantly different from other treatments at the same age. The treatment between pruning at the age of 50 DAP and pruning the three upper leaves significantly affected the characteristics of sweet corn cobs, namely the diameter of the cob with the highest husk reaching 50.72 mm. The treatment of pruning at the age of 50 DAP with pruning the three upper leaves also affected the sugar content, with a brix content value reaching 15%, which was significantly different from other treatments at the same age.
PENGARUH STRATEGI PEMASARAN BERBASIS ICT TERHADAP KEPUTUSAN PEMBELIAN PRODUK OLAHAN PISANG Nurdin, Ririn Ainin Nisa; Rahbiah, Sitti; Sabahannur, St.
WIRATANI Vol 7, No 2 (2024): Desember 2024
Publisher : Universitas Muslim Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33096/wiratani.v7i2.472

Abstract

UJI KOMPOS SAMPAH RUMAH TANGGA DENGAN BERBAGAI JENIS MOL SEBAGAI BIOAKTIVATOR TERHADAP PERTUMBUHAN DAN PRODUKSI TANAMAN PAKCOY (Brassica rapa L.) Alimuddin, Suraedah; Sabahannur, St.; Rahman, Anita
AGROTEK: Jurnal Ilmiah Ilmu Pertanian Vol 9, No 1 (2025): Maret
Publisher : Percetakan Umi Toaha Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33096/agrotek.v9i1.716

Abstract

Nationally, the highest source of waste comes from households at 46.73%. Waste can be processed into more useful materials such as compost using various MOL types as bioactivators. Compost is useful for making the soil healthy and increasing plant productivity. The purpose of this study was to test the effect of household waste compost from various types of MOL on the growth and yield of pak choi plants. This study used a Randomized Block Design (RAK) consisting of 5 treatments, namely: EM-4 Compost, Tempe MOL Compost, Rice MOL Compost, Bamboo Shoot MOL Compost, and Tempe + Rice + Bamboo Shoot MOL Compost. Each treatment was repeated 4 times so that there were 20 treatment units and each treatment unit used 5 plants. Thus, there were 60 plants in total. The parameters observed were: The results of the study showed that household waste compost with MOL bioactivator from a combination of tempeh, rice, and bamboo shoots gave the best results in the number of leaves, leaf area, fresh root weight, fresh plant weight, and consumption weight with respective values, namely 20.25 strands, 73.17 cm2, 10.02 g, 182.01 g, and 171.99 g. MOL from kitchen ingredients such as tempeh, stale rice, and bamboo shoots can be a potential alternative as a bioactivator in making household waste compost, and the resulting compost can support organic vegetable cultivation.
Penerapan Teknologi Budidaya Kedelai Desa Binaan Sentra Penghasil Kedelai di Leang-leang Kecamatan Bantimurung Aminah, Aminah; Yusriani, Yusriani; Sabahannur, St.; Palad, Marliana S; Akbar, Abd.; Fadel, Muhammad
Sipakaraya : Jurnal Pengabdian Masyarakat Vol 4 No 1 (2025): Sipakaraya : Jurnal Pengabdian Masyarakat
Publisher : Universitas Sulawesi Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31605/sipakaraya.v4i1.5563

Abstract

This community service program aimed to apply research findings in the food sector to ensure soybean availability, enhance community independence and welfare, expand farmers’ knowledge of standardized soybean cultivation, and raise awareness of the nutritional importance of soybean milk in preventing stunting. The activity was carried out on September 10, 2025, in Leang-leang Village, Bantimurung District, Maros Regency, South Sulawesi, through counseling and technology guidance. The partners’ main problems included limited knowledge of cultivation, excessive use of chemical fertilizers, inefficient fertilization, repeated use of farm-saved seeds, limited capacity in seed production, and the inability to process harvests into value-added products. The results showed improved knowledge and skills of the Siparingerrang and Borongpaoe farmer groups in standardized soybean cultivation. Partners received a seed sorting machine to separate large and small seeds, as well as a push-type planter with 12 holes to increase efficiency. In addition, product diversification such as soybean milk, soybean flour, and tempe/tofu chips has the potential to increase farmers’ income and strengthen community food security.
KARAKTERISASI MUTU BIJI KAKAO (Theobroma cacao L.) HASIL FERMENTASI PADA BERBAGAI KONSENTRASI RAGI DAN WAKTU PENGADUKAN Tulnafsi, Latifah; Alimuddin, Suraedah; Sabahannur, St.
AGROTEK: Jurnal Ilmiah Ilmu Pertanian Vol 9, No 2 (2025): September
Publisher : Percetakan Umi Toaha Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33096/agrotek.v9i2.956

Abstract

This study aims to: (1) Assess the effect of tape yeast concentration on cocoa bean quality; (2) Assess the effect of stirring time on cocoa bean quality; (3) Assess the interaction between yeast concentration and stirring time on cocoa bean quality. This study was conducted at the Pangkep State Agricultural Polytechnic campus, Pangkep Regency, South Sulawesi Province. This study was conducted from June to August 2025. This study was arranged using a randomized block design with a two-factor factorial pattern. The first factor was the tape yeast concentration, consisting of 4 levels (0%, 1%, 2%, 3%), and the second factor was the stirring time, consisting of 2 levels (36 hours and 48 hours). The results showed that a 3% yeast concentration gave significant results on almost all cocoa bean quality parameters. The parameters included fat content (47.26%), moisture content (6.32%), acid content (1.75%), slaty beans (1.40), fermentation index (1.21), and bean pH (5.46). A 36-hour stirring time significantly affected several cocoa bean quality parameters, including fat content (46.25%), slaty beans (2.02), and bean pH (5.32). The interaction between a 3% yeast concentration and a 36-hour stirring time significantly affected the fermentation index, which was 1.21, and tended to produce a better number of beans, namely 84 beans per 100 grams, with grade AA.
MANAJEMEN PRODUKSI PRODUK MAKANAN ”ROLLIE SNACK” (STUDI KASUS UMKM CEMILAN KITA DI KOTA MAKASSAR) Nurliani, Nurliani; Has, Nur Alfiani; Sabahannur, St.; Rahbiah, Sitti
AGRIBIOS Vol 23 No 02 (2025): NOVEMBER
Publisher : Program Studi Agribisnis Fakultas Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36841/agribios.v23i02.7019

Abstract

Production management is an activity to organize and coordinate the use of human resources, tools and materials, effectively and efficiently to create and increase the usefulness of a good or service. The phenomenon of entrepreneurial development, now many entrepreneurs choose the culinary business compared to other businesses because humans need food ingredients at all times. Spring roll skin is a thin sheet made from wheat flour, water, salt and eggs. Rollie Snack is a food ingredient made from spring roll skin. Rollie Snack has product characteristics with a sweet and spicy taste, on the outside it has a crispy and soft texture. The purpose of this study is to describe the production process of Rollie Snack, identify product variants, prices, sales volume of Rollie Snack and analyze management functions (planning, organizing, implementing, and controlling). Rollie Snack business activities are centered in a production house in Panakkukang District, Makassar City, South Sulawesi. This business activity has been going on for 2 (two) years. The results of the study show that the Snacks MSME has implemented production management according to the business plan. The production process goes through several stages, namely forming spring roll skins, drying the skins, frying, making chocolate, vanilla, green tea, and spicy lime leaf flavor variants and mixing spring roll skins with flavor variants. Finally, it produces "Rollie Snack" products with four flavor variants, namely chocolate, vanilla, green tea, and spicy lime leaf.
Co-Authors Abdul Haris Ahmad Haris Haruna Akbar, Abd. Alawiah, Tuti Aminah Aminah Amri, A. Azrarul Andi Azrarul Amri Andi Ralle 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