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All Journal Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Teknologi Pertanian Diklat Review : Jurnal manajemen pendidikan dan pelatihan
Azzahro, Hanifah Ulfa
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Agriculture, Biological Sciences & Forestry Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Environmental Science Health Professions Immunology & microbiology Other

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PEMBERDAYAAN YAYASAN IBNU DENGAN PENINGKATAN KUALITAS PAKAN AYAM KAMPUNG Siswati, Latifa; Nizar, Rini; Azzahro, Hanifah Ulfa
Diklat Review : Jurnal manajemen pendidikan dan pelatihan Vol. 8 No. 1 (2024): Kolaborasi Inovasi, Edukasi, dan Pemberdayaan Menuju Penguatan Kapasitas Masyar
Publisher : Komunitas Manajemen Kompetitif

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35446/diklatreview.v8i1.1654

Abstract

The IBNU Foundation (Insan Berguna Nusantara) is a disability group in Pekanbaru with 500 members, most of whose members have physical disabilities. With the condition of Foundation members whose activities are limited, to earn income it is necessary to pay attention to activities to meet daily needs without too much physical activity. The IBNU Foundation has land 45m x 50 m. Part of it has been used for the Foundation's businesses, including planting chilies, cultivating fish, cultivating maggots and also raising 6 free-range chickens. The Foundation already has a chicken coop, but the number of chickens kept is still very small so the results obtained from raising chickens are also inadequate, so the chairman of the Foundation needs more chickens to increase income, from free-range chickens the benefits of chicken eggs can be sold or hatched for increase the number of chickens, if there are already a lot of chickens, they can be sold and consumed by Foundation members themselves. The problems faced by partners are: The IBNU Foundation needs a business unit that produces results quickly and does not carry out much physical activity, the number of chickens that are kept is still small, so it is necessary to improve the quality of chicken feed and assistance. Seeing the problems faced by the IBNU Foundation, Community Service activities were held by Lecturers at the Faculty of Agriculture, Lancang Kuning University with training and counseling on raising free-range chickens as well as increasing knowledge by improving the quality of free-range chicken feed raised by members of the IBNU Foundation. The methods used for this service are training and counseling to increase knowledge about free-range chicken cultivation as a source of income; Providing chicken feed; Accompaniment; Evaluation to determine understanding and increase knowledge by giving questionnaires to partners. The provision of free-range chicken feed from the Community Service Team can increase growth which will increase income and increase member activities which are positive and do not require a lot of physical activity and can be done in one location that is easy for members to reach, especially in terms of economic growth for members and the community. around the IBNU Foundation. There was an increase in knowledge of 56%. Key word : chikens,feed, IBNU foundation. Economic growth.
EKSTRAKSI GLUKOMANAN DARI TEPUNG PORANG (Amorphophallus oncophyllus) DENGAN KOMBINASI PERLAKUAN WAKTU EKSTRAKSI DAN ANTI-SOLVENT Ihsan, Fikratul; Anggraini, Anna; Azzahro, Hanifah Ulfa
JURNAL TEKNOLOGI PERTANIAN Vol. 12 No. 2 (2023)
Publisher : Prodi Teknologi Pangan Fakultas Pertanian Universitas Islam Indragiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32520/jtp.v12i2.2842

Abstract

Exports of porang tubers form glucomannan are more economically valuable than form of chips. Glucomannan is a water-soluble fiber that can be extracted using polar solvents and precipitated using non-polar anti-solvents. Selecting the best extraction time and using the anti-solvent ratio could increased the yield of glucomannan. The used of anti-solvent Isopropyl alcohol (IPA) had a lower dielectric constant compared to ethanol, so it is more non-polar. An aim of this research was to obtain the best yield from a combination of extraction time treatment and the ratio of IPA as anti-solvent. The design used was a randomized complete factorial design (RALF) with two levels that is extraction time (1, 2 and 3 hours) and the ratio of porang flour to isopropyl alcohol (1:10, 1:15 and 1:20). The results showed that the interaction of extraction time and IPA anti-solvent ratio had a significant effect on the yield of glucomannan. The interaction of the 2 hour extraction time treatment with the anti-solvent ratio (1:15) produced the best glucomannan yield that is 66.69%. The results of FTIR testing of porang flour and glucomannan extraction results showed a shift in the wave number for each vibration, especially in the fingerprint area. C-H vibrations from β-glycosidic and β-manosidic bonds resulting from glucomannan extraction were detected at wave numbers 806.25 cm-1 and 875.68 cm-1.
EKSTRAKSI POLISAKARIDA MANAN DARI BUNGKIL INTI SAWIT Ihsan, Fikratul; Azzahro, Hanifah Ulfa; Anggraini, Anna; alhaviz, Alhaviz
JURNAL TEKNOLOGI PERTANIAN Vol. 13 No. 2 (2024)
Publisher : Prodi Teknologi Pangan Fakultas Pertanian Universitas Islam Indragiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32520/jtp.v13i2.3603

Abstract

Palm kernel cake (PKE) is a residue product of palm kernel oil whose production has increased every year. Dietary fiber in there is mannan polysaccharides in palm kernel cake. Mannan polysaccharides consist of linear mannan, glucomannan, galactomannan and glucogalactomannan have the ability to bind water, so they can be used as thickeners by the food industry. This study aims to obtain the yield of mannan polysaccharides extracted using water solvent and NaOH solvents. The design used was a Completely Randomized Design (CRD) with one factor such as temperature (60oC, 100oC and 121oC) for water solvents and NaOH concentration (6%, 12% and 18%) for NaOH solvents. The results showed that temperature treatment had a significant effect on the yield produced and NaOH concentration treatment had a significant effect on the yield produced. The temperature treatment of 121oC produced the highest yield of 0.056 g/25 g BIS and the concentration treatment of 18% NaOH produced the highest yield of 0.281 g/25 mg BIS. The FTIR spectrum shows that the extraction results have increased the number of vibrations at a wavelength of 800-900 cm-1 which is the C-H vibration region (β-pyranose bond) as a characteristic band of mannan polysaccharides. Keywords: Palm kernel cake, NaOH, mannan polyssaccharides, temperature
Thermoplastic Starch Film Made from Cellulose to Extend the Shelf Life of Red Chilies Sari, Vonny Indah; Rahmah, Anania; Putri, Vivin Jenika; Azzahro, Hanifah Ulfa; Nasution, Lukman Hakim
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 13 No. 3 (2024): September 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i3.839-850

Abstract

Thermoplastic starch (TPS) is a biofilm made from starch and cellulose. The advantage of thermoplastic starch is easily degraded. TPS has weaknesses in high water affinity and low mechanical properties, so it is necessary to add polyvinyl alcohol (PVA) in making TPS packaging. The mechanical properties of TPS-PVA can be further improved by modifying it into a composite with coconut fiber cellulose. This research was purposed to produces a film containing cellulose from coconut fiber as a reinforcing material for film composites as well as to evaluate the biodegradation properties of the resulting film. It is known that the addition of 5% w/v coconut cellulose fiber is the formulation with the best yield when compared with the 1% and 3% w/v formulations. Applying TPS film to chilies can increase the shelf life of chilies. As a product that spoils quickly, one of the efforts made to maintain the quality of chilies is to use packaging made from TPS. Storing chilies at different temperature conditions using TPS-PVA film packaging with the addition of 5% w/v coconut fiber cellulose was able to maintain the shelf life and quality of chilies for 19 days at cold temperatures. Keywords: Chilies, Cellulose, Thermoplastic starch
Co-Authors Alhaviz, Alhaviz Anggraini, Anna Ihsan, Fikratul Latifa Siswati Nasution, Lukman Hakim Putri, Vivin Jenika Rahmah, Anania Rini Nizar Vonny Indah Sari