Article Per Year (5 Year)
p-Index From 2020 - 2025
1.152
P-Index
This Author published in this journals
All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Biodjati Maspul Journal of Community Empowerment Jurnal Pembelajaran Pemberdayaan Masyarakat (JP2M) eScience Humanity Journal
Muh. Achyar Ardat
UNiversitas Muhammadiyah Enrekang
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Education Languange, Linguistic, Communication & Media Social Sciences Other

Published : 6 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 6 Documents
Search

 1 
Efektivitas Konsentrat Papain Bubuk, Getah Pepaya Segar, dan Papain Komersial sebagai Koagulan dalam Pembuatan Dangke Muh. Achyar Ardat; Zakiah Wulandari; Irma Isnafia Arief
Jurnal Ilmu Pertanian Indonesia Vol. 27 No. 4 (2022): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.27.4.620

Abstract

Dangke is a milk-based dish in which the papain coagulates casein. This study aims to test the effectiveness of powdered papain concentrate, fresh papaya sap, and commercial papain as a coagulant agent in the dangke preparation with three additional levels of enzyme activity in each type of papain. The resulting dangke was tested physically, chemically, and organoleptically to determine the type of papain and the enzyme's activity level most effectively as a coagulant. The three enzyme activity levels used were 217.14, 434,29, and 651.44 AU/mg with a heating temperature of 100.16°C. The experiment used a randomized group design factorial pattern with three replications. Testing on the physical properties of the two types of papain showed results that did not differ significantly (P>0.05) for the whey weight but differed significantly for the yield. The results of the chemical properties test showed significantly different results (P<0.05) on the protein level. Based on hedonic quality tests, the dangke that is liked was chewy in texture, white in color, predominantly milky, has a distinctive dangke taste, and does not taste bitter. The hedonic quality on Anova test indicated a significantly different result (P<0.05) for all tested parameters. The best papain as a coagulant in dangke making was fresh sap papain and freeze-dried papain with the addition of the lowest level of enzyme activity, or level one. Keywords: coagulant, dangke, enzyme activity, organoleptic, papain
Pelatihan dan Workshop Pembuatan Tricho-Kompos di Desa Ledan, Kecamatan Buntu Batu, Kabupaten Enrekang Muh. Achyar Ardat; Suhardi Suhardi; Nurhapisah Nurhapisah; Jusran Jusran
MASPUL JOURNAL OF COMMUNITY EMPOWERMENT Vol 5 No 2 (2023): MASPUL JOURNAL OF COMMUNITY EMPOWERMENT
Publisher : LP2M Universitas Muhammadiyah Enrekang

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

Abstract

Bahan organik sampah dapur dan limbah pertanian merupakan sebuah potensi yang harus di manfaatkan. Salah satu cara memanfaatkan limbah organik sampah dapur dan pertanian adalah dengan menajadikannya bahan baku pembuatan tricho-kompos. Kegiatan pelatihan dan workshop ini bertujuan memberikan wawasan dan keterampilan kepada masyarakat dalam memanfaatkan limbah organik sampah dapur dan pertanian menjadi tricho-kompos. Hasil dari pelatihan dan workshop ini diharapkan menjadi salah satu solusi pengurangi penggunaan pupuk kimia dan dapat meningkatkan hasil pertanian. Pelatihan dan workshop dilaksanakan secara langsung agar masyarakat peserta pelatihan dan workshop dapat secara langsung berdiskusi dengan narasumber sehingga transfer ilmu dan keterampilan lebih maksimal.
Empowerment of Enrekang Coffee Farmers: Innovation of Coffee Skin Waste Into an Alternative Fermentation Feed Through Counseling Approach Sudirman, M Yunus; Kining, Ekajayanti; Ardat, Muh Achyar; Suharman, Suharman; Rusdin, Rista Astari; Astin, Nur
eScience Humanity Journal Vol 4 No 2 (2024): eScience Humanity Journal Volume 4 Number 2 May 2024
Publisher : Asosiasi Ide Bahasa Kepri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37296/esci.v4i2.163

Abstract

This research focuses on empowering coffee farmers in Enrekang Regency through transforming coffee husk waste into alternative fermented feed, using a counseling approach. Coffee husk waste is a common environmental problem in coffee producing areas, but has great potential to be processed into value-added products. A counseling approach is used to assist farmers in understanding the fermentation process, overcoming challenges, and improving their technical skills. The methods applied include direct training, ongoing assistance, and evaluation of the application of fermentation technology. The research results show that the counseling approach significantly increases farmers' knowledge and skills in processing coffee husk waste into fermented feed. The fermented feed produced is proven to have good nutritional quality and can be used as an economical and environmentally friendly alternative feed for livestock. Farmers involved in this program report increased income and reduced environmental problems caused by coffee husk waste. In conclusion, the counseling approach in empowering coffee farmers is not only effective in overcoming the problem of agricultural waste, but also contributes to improving farmer welfare through technological innovation. This research recommends expanding similar programs to other coffee producing regions to improve agricultural sustainability and farmer welfare in general.
Penguatan ekosistem industri halal melalui peningkatan kompetensi dan sertifikasi pendamping poses produk halal Ardat, Muh Achyar; Nuha, Uli; Potton, Zainal; Muchtar, Ahmad Dahlan; Saidang; Kadir, Ilham; Baharuddin
Jurnal Pembelajaran Pemberdayaan Masyarakat (JP2M) Vol. 6 No. 1 (2025)
Publisher : Universitas Islam Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33474/jp2m.v6i1.22166

Abstract

Penguatan ekosistem industri halal di Indonesia sangat penting mengingat mayoritas penduduknya adalah Muslim. Kabupaten Enrekang, sebagai salah satu wilayah dengan penduduk mayoritas muslim, berupaya memenuhi kebutuhan produk halal melalui sertifikasi UMKM. Untuk mempercepat proses ini, Halal Center Universitas Muhammadiyah Enrekang menyelenggarakan pelatihan Pendamping Proses Produk Halal (P3H) pada 23-25 Juni 2024. Program ini bertujuan untuk mencetak tenaga pendamping halal yang kompeten, yang akan membantu UMKM dalam memenuhi persyaratan sertifikasi halal. Pelatihan ini menggunakan metode Service Learning, yang menggabungkan teori dan praktik secara langsung. Peserta yang terdiri dari dosen, mahasiswa, pengurus Muhammadiyah, dan masyarakat umum, mengikuti pelatihan secara hibrida, dengan sesi tatap muka di Aula Kampus I Universitas Muhammadiyah Enrekang dan pembelajaran daring. Materi pelatihan mencakup regulasi jaminan produk halal, verifikasi, dan digitalisasi proses pendampingan. Untuk mengukur efektivitas pelatihan, dilakukan pre-test dan post-test. Hasilnya menunjukkan peningkatan signifikan dalam pemahaman peserta terhadap proses sertifikasi halal, dengan rata-rata nilai pre-test 49,95 yang meningkat menjadi 93,97 pada post-test, mencerminkan peningkatan sebesar 88,13%. Dengan keberhasilan pelatihan ini, dihasilkan pendamping proses produk halal yang tersertifikasi. Tenaga pendamping proses produk halal diharapkan dapat mendukung UMKM di Kabupaten Enrekang dalam mempercepat sertifikasi halal, sehingga memperkuat ekosistem halal lokal. Program ini berkontribusi pada pengembangan industri halal Indonesia secara keseluruhan dan mendukung upaya menjadikan Indonesia sebagai pusat industri halal dunia, sesuai dengan implementasi UU No. 33 Tahun 2014 tentang Jaminan Produk Halal.
Physicochemicals, Organoleptic Properties, and Nutritional Adequacy Rates of Supplementary Food Cookies with the Addition of Whey Protein Powder, a By-Product of Making Dangke Ardat, Muh Achyar; Kining, Ekajayanti; Wulandari, Zakiah; Arief, Irma Isnafia; Afni, Nur
Jurnal Ilmu Pertanian Indonesia Vol. 30 No. 3 (2025): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.30.3.441

Abstract

The purpose of this research is to develop a supplementary meal for breast milk (CF) using whey protein derived from the byproduct of dangke manufacture, a typical Enrekang dish. The research involved spray drying whey protein powder and making CF cookies with four different whey protein powder addition treatments (0, 10, 20, and 30%). The physicochemical parameters of whey protein powder were studied, and the sensory and nutritional properties of CF cookies were evaluated. A sensory evaluation of the CF cookies found that 20% whey protein powder produced the best results in terms of color, flavor, and texture. Cookies made with 20% whey protein contained 6.80% protein, 22.25% total fat, 65.98% carbohydrate, and a total energy value of 490.73 Kcal/100g. While whey protein cookies contain protein and energy benefits that are comparable with WHO recommendations for CF, some concerns require attention. The total sugar level (24.625%) and salt content (453.67 mg/100 g) were relatively high, necessitating modifications to meet the sugar and sodium limits in CF. This work demonstrates the potential use of whey protein obtained from dangke by-products as a CF ingredient; nevertheless, more refinement is required to optimize its compliance with infant nutritional requirements. Keywords: complementary food, Enrekang, local food, milk, whey protein
Molecular Identification of Endophytic Bacteria Isolated From Allium cepa L. Waste as Antibiofilm Agent Against S.mutans Ekajayanti Kining; Dian Firdiani; Sogandi; Muh. Achyar Ardat
Jurnal Biodjati Vol 10 No 1 (2025): May
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/biodjati.v10i1.44587

Abstract

Streptococcus mutans is a key contributor to dental caries due to its ability to form resilient biofilms. Endophytic bacteria are a promising source of natural antibiofilm agents. This study aimed to isolate and characterize endophytic bacteria from red onion (Allium cepa L) waste with potential antibiofilm activity against S. mutans. This research employed an exploratory laboratory design with descriptive and quantitative approaches. Morphological and Gram-staining analyses were conducted alongside molecular identification through 16S rRNA sequencing. Antibacterial and antibiofilm assays were performed to evaluate the biological activity of isolate EA1. Absorbance values from biofilm inhibition and degradation tests were analyzed using descriptive statistics to calculate inhibition percentages. Isolate EA1 exhibited strong biofilm degradation (77% inhibition), moderate inhibition of biofilm formation (53%), and relatively lower antibacterial activity (30% growth inhibition). Molecular analysis confirmed its identity as a member of the Enterobacter genus, closely related to E. tabaci and E. asburiae. EA1 holds significant potential as a source of novel antibiofilm compounds for controlling S. mutans. Further investigation is needed to characterize its active metabolites and evaluate its clinical applicability.
Co-Authors Astin, Nur Baharuddin Dian Firdiani Ekajayanti Kining Irma Isnafia Arief Jusran Jusran Kadir, Ilham M. Yunus Sudirman Muchtar, Ahmad Dahlan Nuha, Uli Nur Afni Nurhapisah Nurhapisah Potton, Zainal Rusdin, Rista Astari Saidang Sogandi Suhardi Suhardi Suharman Suharman, Suharman Zakiah Wulandari