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All Journal Jurnal Ilmiah RESPATI Jurnal Teknologi Pertanian Gorontalo Jurnal Abadimas Gorontalo Jurnal Pengabdian Masyarakat Bangsa Agrinus: Jurnal Agro Marin Nusantara
AR, Reiza Mutia
Institut Teknologi Perkebunan Pelalawan Indonesia
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Peningkatan Produktivitas Madu Lebah Kelulut Pada Kelompok Tani Hutan Tambak Mandiri (KTHTM) Desa Tambak Nasirly, Riri; Rahman, Arief Fazlul; Arsy, Fadly; Prendika, Wimpy; AR, Reiza Mutia; Nasution, Fachri Ibrahim; Rannando, Rannando
Jurnal Pengabdian Masyarakat Bangsa Vol. 1 No. 9 (2023): November
Publisher : Amirul Bangun Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59837/jpmba.v1i9.448

Abstract

Budidaya madu merupakan salah satu cara memperkuat mata pencaharian masyarakat pedesaan menengah ke bawah dan membekali kemampuan mereka mendapatkan pendapatan tambahan dan memenuhi kebutuhan hidup. Salah satu usaha budidaya yang kini mulai diminati oleh masyarakat terutama di Desa Tambak adalah Budidaya madu Kelulut oleh Kelompok Tani Hutan Tambak Mandiri (KTHTM). Harga jual madu Kelulut yang lebih tinggi dibanding madu lebah hutan lainnya. Pengabdian ini bertujuan untuk membantu peternak mad kelulut Kelompok Tani Hutan Tambak Mandiri meningkatkan produktivitasnya. Metode dalam pengabdian ini yaitu menganalisa peningkatan produksi madu kelulut, keberlanjutan program, dan problem solving. Program pengabdian kepada masyarakat ini secara umum dilakukan dalam bentuk sosialisasi informasi dan pelatihan. Pada tahap awal disampaikan informasi terkait dengan keragaman dan ketersediaan pakan lebah, pengendalian predator yang dapat mengancam keberadaan lebah kelult, proses panen yang memenuhi aspek mutu dan kebersihan, dan pengendalian mutu dan pemasaran produk. Sebagai sumber pakan lebah madu kelulut. Bunga kaliandra, lebih tahan lama dan banyak mengandung nektar. Bahkan, melimpah hampir menetes dari kelopak bunga yang mekar sepanjang tahun. Potensi pengembangan produtivitas madu kelulut di Desa Tambak sangatlah besar tetapi faktro informasi tentang penjaminan mutu dan pengendali predator yang membuat penurunan produktivitas madu KTHTM serta perlunya desain kemasan yang inovatif dan kretaif.
PEMANFAATAN TEPUNG DAUN KELOR SEBAGAI PEMBUATAN DIMSUM Yulianti, Hesti; AR, Reiza Mutia; Prendika, Wimpy; Adiba, Iffadhiya Fathin; Nasution, Fachri Ibrahim; Rahman, Arief Fazlul; Arrozi, Nursyam; Silalahi, Cecilya
Jurnal Abdimas Gorontalo (JAG) Vol 8 No 1 (2025): Jurnal Abdimas Gorontalo (JAG), Mei 2025
Publisher : UPPM Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30869/jag.v8i1.1436

Abstract

Kelor (Moringa oleifera) merupakan sejenis tumbuhan yang relatif mudah didapatkan dan bisa dimanfaatkan sebagai produk pangan fungsional. Kelor berfungsi sebagai pangan bergizi tinggi karena memiliki kandungan nutrisi yang lengkap. Namun kurangnya pengetahuan masyarakat mengenai cara pengolahannya sebagai bahan pembuatan produk menyebabkan pemanfaatannya kurang optimal. Dimsum merupakan salah satu makanan ringan yang sedang terkenal saat ini di Indonesia. Dimsum substitusi tepung daun kelor merupakan produk pangan baru dimana daun kelor memiliki peran sebagai fortifikasi untuk mencukupi nutrisi pada makanan. Berdasarkan uraian tersebut maka sosialisasi kepada masyarakat dilakukan untuk memberikan wawasan kepada masyakarat mengenai manfaat daun kelor bagi kesehatan dan cara pengolahannya agar didapatkan produk yang memiliki nilai ekonomis. Teknis pelaksanaan terdiri dari penyajian materi, pelatihan dan sesi diskusi . Setelah mengikuti kegiatan ini, peserta memiliki pengetahuan dan keterampilan mengolah tepung daun kelor menjadi dimsum.
Pengaruh Substitusi Tepung Daun Kelor pada Pembuatan Dimsum sebagai Sumber Gizi Yulianti, Hesti; Nasution, Fachri Ibrahim; Rahman, Arief Fazlul; AR, Reiza Mutia; Prendika, Wimpy; Adiba, Iffadhiya Fathin
JTPG (Jurnal Teknologi Pertanian Gorontalo) Vol 10 No 2 (2025): Jurnal JTPG (November)
Publisher : PROGRAM STUDI MESIN DAN PERALATAN PERTANIAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30869/jtpg.v10i2.1503

Abstract

Moringa plants have high nutritional content, especially in the leaves, so they have benefits for human health. Various innovations in food processing technology utilize moringa not only as a vegetable but can be processed into various forms of processed food, one of which is dimsum. Dimsum based on moringa leaf flour is a new food product where moringa leaves have a role as fortification to fulfill nutrition in food. Based on the description, this study was conducted to determine the effect of moringa leaf flour substitution (5%, 10%, 15%) on the quality and sensory properties of dim sum. This study used a research design model used was an experimental with a completely randomized design (CRD) of one factor, namely the formulation of moringa leaf flour with 3 replications. The treatment in this study was the substitution of moringa leaf flour and tapioca flour with a formulation of 5%:95% (D132), 10%:90% (D231), and 15:85% (D213). The analysis included organoleptic testing with hedonic tests by 20 untrained panelists and proximate testing. The best sensory test results for 5% moringa leaf flour substitution had a significant effect on the sensory evaluation assessment of appearance 3,73 , flavor 3,45 , aroma 3,68 and texture 3,65. The proximate test results for 5% moringa leaf flour substitution obtained a protein value of 12.69%, fat 1.32%, ash content 1.2%, moisture content 66,11% and carbohydrate 18.68%
Pembuatan Arang Aktif Kultur Jaringan dari Pelepah Kelapa Sawit (Elaeis guineensis Jacq.) dengan Metode Aktivasi Fisika-Kimia Yudia Azmi; Eka Sri Utami; Reiza Mutia AR
JURNAL PERTANIAN Vol 17, No 1 (2026): Jurnal Ilmiah Respati
Publisher : Universitas Respati Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52643/jir.v17i1.5144

Abstract

Oil palm frond has potential to be utilized as activated charcoal for plant tissue culture as phenolic compound absorber which causes browning and to promote explant growth. The objectives of this study were to produce activated charcoal from palm oil fronds which has characteristics in accordance with Indonesian National Standards (SNI 06-3730-1995) and commercial activated charcoal for plant tissue culture, to obtain larger activated charcoal pores and clean from the impurities, and to find optimum activated temperature in producing oil palm frond’s activated charcoal using physical-chemical activation method. The research design used was a non actorial - completely randomized design consisted of 4 treatments and 3 replications, namely E0 (control, without physical activation), E1 (physical activation of 450 °C), E2 (physical activation of 600 °C), E3 (physical activation of 750 °C). The parameters observed were the yield of activated charcoal (%), moisture content (%), ash content (%), iodine absorption (mg/g), volatile matter (%) and surface morphology of activated charcoal. The yield of activated charcoal ranged from 0.56 to 1.09%. All treatments significantly affected moisture content, ash content, iodine adsorption, and volatile matter. Overall, the characteristics of the activated charcoal met the SNI standards and commercial tissue-culture charcoal, except for moisture content. The 750 °C activation temperature (E3) was identified as the optimum condition, producing low moisture and ash content, high iodine adsorption, low volatile matter, and larger, cleaner pore morphology
Aplikasi Mikrooganisme Lokal (MOL) Pelepah Kelapa Sawit terhadap Pertumbuhan Tanaman Pakcoy (Brassica rapa L.) Febrianti Febrianti; Depita Sari; Nursyam Arrozi; Reiza Mutia AR
AGRINUS : Jurnal Agro Marin Nusantara Vol. 2 No. 1 (2025): AGRINUS: JURNAL AGRO MARIN NUSANTARA
Publisher : Yayasan Pengembangan Dan Pemberdayaan Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62180/6nbxtw56

Abstract

A common horticultural plant in Indonesia is the Pakcoy (Brassica rapa L.). Because of its low nutrient content, pakcoy output declines annually. By applying fertilizer, low nutrient levels can be raised. One such form of fertilizer is local microorganisms an organic fertilizer. Gibberellin, cytokinin, auxsin, and other phytohormones substances that promote plant growth and development as well as inhibitors that can boost plant activity and nutrition are all found in local microorganisms. Palm fronds, which are by products of the palm oil industry, are one type of organic material that can be utilized as local microorganisms. This study sought to ascertain the impact and optimal method of administering local microorganisms to oil palm fronds in order to promote growth and pakcoy plant output. The study employed a non factorial Randomized Block Design with 3 replications and 4 treatments. D0 (control), D1 (10 ml/polybag), D2 (15 ml/polybag), and D3 (20 ml/polybag) were the treatments. Plant height (cm), number of leaves (pieces), leaf breadth (cm), and wet weight (g) were the parameters used for the observation. The height and quantity of leaves of pakcoy plants are 2 growth characteristics that are impacted when oil palm fronds are given local microorganisms. With a concentration of 15 ml/polybag, treatment D2 produced the highest local microorganisms concentration of oil palm fronds.
Co-Authors Adiba, Iffadhiya Fathin Arief Fazlul Rahman, Arief Fazlul Arrozi, Nursyam Arsy, Fadly Azmi, Yudia Depita Sari Eka Sri Utami Febrianti Febrianti Nasirly, Riri - Nasution, Fachri Ibrahim Nursyam Arrozi Prendika, Wimpy Rannando, Rannando Silalahi, Cecilya Yulianti, Hesti