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All Journal BIOTIK: Jurnal Ilmiah Biologi Teknologi dan Kependidikan Jurnal Penelitian Pertanian Terapan Indonesian Journal of Agricultural Research Jurnal Redoks JURNAL PERTANIAN Agroekoteknologi Tropika Lembab Jurnal Agrium Bionatural: Jurnal Ilmiah Pendidikan Biologi Altifani Journal: International Journal of Community Engagement Edible : Jedb Prosiding Seminar Nasional Biologi, Teknologi dan Kependidikan (Biotik) Sagu Jurnal Ilmiah Mahasiswa Fakultas Tarbiyah dan Keguruan UIN Ar-Raniry Journal of Farming and Agriculture Science: Indonesian Journal of Science Environmental and Agriculture Management Assyfa Journal of Farming and Agriculture AJCD Altifani Journal: International Journal of Community Engagement
Nico Syahputra Sebayang
Department Of Food Technology, Faculty Of Agriculture, Muhammadiyah Palembang University, Indonesia
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Pengaruh Co-Solvent Aseton Terhadap Proses Pembuatan Biodiesel Dari Bahan Baku Minyak Kemiri Dengan Katalis KOH Kiagus. A. Roni; Legiso; Nico Syahputra Sebayang; Kemas Muhammad Wahyu; Prayogi, Didi
Jurnal Redoks Vol. 10 No. 1 (2025): REDOKS JANUARI - JUNI
Publisher : Universitass PGRI Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31851/redoks.v10i1.16683

Abstract

Perkembangan zaman dan berjalannya waktu tiap tahun maka akan meningkatkan juga kebutuhan suatu energi yang akan digunakan dalam suatu negara dan untuk menanggulangi dari efek akibat pemakaian energi yang terus menerus maka dibutuhkan sumber energi alternatif terbarukan yang dapat diperoleh serta menggabungkan hingga mengurangi ketergantungan akan kebutuhan energi tidak terbarukan yang berasal dari mineral minyak bumi. Alternatif bahan baku dapat diperoleh dari berbahan nabati yakni minyak goreng, minyak buah jarak, minyak biji kemiri yang mana memiliki komponen struktur rantai karbon penyusun minyak tersebut hampir sama dengan minyak diesel atau disebut juga dengan solar konvensional, untuk mengubah minyak nabati menjadi biodiesel atau yang disebut juga dengan biosolar dibutuhkan pengelolahan yang tepat dan penambahan bahan kimia yang sesuai sehingga dapat memperoleh hasil metil ester yang di inginkan dan sesuai spesifikasi yang dicapai, untuk zat kimia yang digunakan adalah katalis basa Kalium Hidroksida (KOH), KOH digunakan karena lebih murah, lebih mudah didapatkan, serta memiliki nilai efektifitas dan energi aktivasi yang cukup baik dalam mengelolah asam lemak dalam minyak sehingga menghasilkan ester Hexadecanoid dan octadecanoid yang cukup banyak serta diolah melalui proses transesterifikasi yang baik. Penelitian ini bertujuan untuk mengetahui hasil variasi terbaik yang diperoleh dari rasio minyak kemiri : metanol (1:3, 1:6 dan 1:9), waktu lamanya proses ( 10, 20 dan 30 menit), kecepatan pengaduk 300Rpm, temperature konstan pemanasan pada 50℃ dengan bantuan katalis KOH 1% . Berdasarkan dengan Sumber : SK Dirjen EBTKE No.189.K/10/DJE/2019. Dari hasil yang diperoleh dengan kondisi optimumnya terdapat kemurnian metil ester didalamnya sebesar 80,9% hasil dari pengujian GC-MS produk biodiesel.
Sustainable Aquaculture: Increasing Fish Productivity with Environmentally Friendly Techniques in Indonesia and Libya Sebayang, Nico Syahputra; Baroud, Najah
Assyfa Journal Scientific Essay Vol 1 No 2 (2024): Assyfa Journal of Farming and Agriculture (May)
Publisher : CV. Bimbingan Belajar Assyfa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61650/ajfa.v1i2.203

Abstract

Problem Statement: Sustainable aquaculture development is a global concern, especially in countries like Indonesia and Libya, which have significant potential but face environmental and social challenges. The main issue is increasing fish productivity using environmentally friendly techniques without damaging local ecosystems. Research Objective: This study aims to explore and analyze sustainable aquaculture techniques that can enhance fish productivity in Indonesia and Libya. The primary focus is techniques that minimize negative environmental impacts and understand the interaction between aquaculture and local biodiversity. Research Methodology: The study employs a systematic literature review (SLR) method to gather and analyze data from relevant previous studies. Literature from various sources, including academic journals, government reports, and local case studies, has been interpreted to gain in-depth insights into aquaculture practices in both countries. Data Analysis Techniques: Data is analyzed using a meta-analysis approach to identify common trends, the most effective techniques, and potential environmental impacts. The analysis also includes an evaluation of occupational health risks for aquaculture workers and their effect on biodiversity. Key Findings: The study reveals that aquaculture techniques such as water recirculation systems and natural feeds can significantly increase fish productivity while reducing environmental impacts. In Indonesia, community-based technologies involving local participation have shown positive results in fisheries resource management. In Libya, adapting technologies from other countries with local adjustments has demonstrated potential to improve production yields. Conclusion: Sustainable aquaculture can be achieved by applying environmentally friendly techniques and local community participation. For Indonesia and Libya, it is crucial to develop policies that support innovation in this sector while considering environmental and social impacts. Further research is needed to create more efficient and sustainable technologies and understand the complex interactions between aquaculture and local ecosystems.
APPLICATION OF PLANT BIOMASS COMPOST APPLICATION AND THE USE OF SEVERAL TYPES OF mulch ON THE GROWTH AND PRODUCTION OF RED ONION (allium ascalonicum L.) Satria, Muhammad Randi; Hawayanti, Erni; Marlina, Neni; Sebayang, Nico Syahputra
Biotik Vol 10 No 2 (2022): JURNAL BIOTIK
Publisher : Universitas Islam Negeri Ar-Raniry

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/biotik.v10i2.12906

Abstract

Shallots are agricultural commodities that are always ordered, especially as a cooking spice. Without shallots, it feels as if there is something incomplete in the taste of the dish. To increase the production of shallots it is necessary to modify the cultivation. This study aims to determine the type of mulch and the dose of organic fertilizer from plant waste that has the best effect on the growth and production of shallot (Allium ascalonicum L). The research was carried out from April to July 2021 on the farmer's land, Jalan Sukarela Lr. Batujajar RT.18 KM 7 Sukarame Subdistrict, Palembang. This study used the Experimental Method with a Divided Plot Design consisting of 12 treatment combinations which were repeated 3 times to obtain 36 plots. Factor I = Mulch Type (M) consisting of 3 levels: M1 = Black Silver Plastic Organic Mulch, M2 = Water Hyacinth Organic Mulch, M3 = Jengkol Bark Organic Mulch. Factor II = Plant-waste Organic Fertilizer Dosage (L) consisting of 4 levels: L0 = Chemical Fertilizer According to Recommended Dosage, L1 = 5 tons/ha (1kg/plot), L2 = 10 tons/ha (2kg/plot) L3 = 15tons /ha (3kg/plot). The variables observed were plant height (cm), number of tubers per clump (tubers), tuber weight per plot (grams). The combination treatment of jengkol skin organic mulch with a dose of organic fertilizer from plant waste of 15 tons/ha (3kg/plot) gave the highest effect on the growth and production of shallots at 850.00 grams/plot or equivalent to 8.50 tons/ha.
PEMPEK LENJER ORGANOLEPTICS FERMENTED SARDENE (Sardina pilchardus) Yani, Ade Vera; Idealistuti, Idealistuti; Savitri, Dewi; Sebayang, Nico Syahputra
Biotik Vol 11 No 2 (2023): JURNAL BIOTIK
Publisher : Universitas Islam Negeri Ar-Raniry

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/biotik.v11i2.19010

Abstract

This research was conducted to determine the organoleptic of fermented sardine pempek lenjer. The research was conducted at the Laboratory of the Faculty of Agriculture, University of Muhammadiyah Palembang and the Laboratory of the Faculty of Agriculture, University of Sriwijaya Palembang from October 2021 to April 2022. The research method used a non-factorial randomized block design (RBD) with research factors consisting of 4 levels P0 (without fermentation/control) , P1 (12 hours of fermentation time), P2 (24 hours of fermentation time), P3 (36 hours of fermentation time) were repeated 5 times. The results of the F test on the organoleptic test were followed by the tukey and dunnet tests. Parameter observation is organoleptic test. The results showed organoleptic test; sense of value 4.05; aroma with the highest value 4.10; and the highest value color is 3.80.
PENGOLAHAN PANGAN DENGAN CARA FERMENTASI Alhanannasir, Alhanannasir; Sebayang, Nico Syahputra; Parameswara, Prasetyo; Berlian, Alviona; Prisiantika, Intan; Saputra, Ilham; Ayu, Fidia; Idealistuti, Idealistuti; Murtado, Asep Dodo
Prosiding Seminar Nasional Biologi, Teknologi dan Kependidikan Vol. 12 No. 1 (2024): PROSIDING SEMINAR NASIONAL BIOTIK XII 2024
Publisher : Universitas Islam Negeri Ar-Raniry Banda Aceh, Aceh, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/pbio.v12i1.27970

Abstract

Fermentation is a food processing technique that utilizes microorganisms to extend shelf life, enhance nutritional value, and produce safer products with unique flavor characteristics. The fermentation process can occur naturally or with the addition of a starter, depending on the type of product being produced. This technique has been widely applied in traditional food processing across various regions, using raw materials such as soybeans, vegetables, tubers, milk, and meat. Fermented products serve not only as food sources but also as functional foods that benefit health, including as sources of antioxidants and probiotics. This study examines the advantages of fermentation as a preservation method and explains the biochemical processes that occur during fermentation, including the role of lactic acid bacteria (LAB) in improving the quality of the final product.
PENGOLAHAN PANGAN DENGAN PENAMBAHAN BAHAN KIMIA NATRIUM BENZOAT Sebayang, Nico Syahputra; Alhanannasir, Alhanannasir; Murtado, Asep Dodo; Restyaningsih, Mega Bella; Yuliana, Intan; Dini, Chantika; Adriansyah, Reza; Madinah, Birral Mahdiyal; Silvyana, Silvyana
Prosiding Seminar Nasional Biologi, Teknologi dan Kependidikan Vol. 12 No. 1 (2024): PROSIDING SEMINAR NASIONAL BIOTIK XII 2024
Publisher : Universitas Islam Negeri Ar-Raniry Banda Aceh, Aceh, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/pbio.v12i1.28005

Abstract

The addition of food chemicals is an activity in food processing. The addition of food chemicals in the food industry aims to improve quality, extend shelf life, and maintain product safety and taste. One of the additives that is often used is sodium benzoate. sodium salts from benzoic acid. Sodium benzoate serves as a preservative that prevents the growth of microorganisms, especially fungi and some types of bacteria, which can cause damage to food products. The use of sodium benzoate as a preservative has been widely recognized, especially in products with high water content and susceptible to microbial contamination, such as soft drinks, sauces, jams, and other processed foods. The method used for the creation of this review article is a literature study 
PENGOLAHAN PANGAN PASCA IRRADIASI Alhanannasir, Alhanannasir; Sebayang, Nico Syahputra; Wibowojo, Ari; Nurayni, Nanda; Lestari, Refin; Malik, Maulana; Junifa, Febyanca; Yani, Ade Vera
Prosiding Seminar Nasional Biologi, Teknologi dan Kependidikan Vol. 12 No. 1 (2024): PROSIDING SEMINAR NASIONAL BIOTIK XII 2024
Publisher : Universitas Islam Negeri Ar-Raniry Banda Aceh, Aceh, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/pbio.v12i1.28108

Abstract

Usaha untuk meningkatkan kualitas dan keamanan pangan telah diperkaya dengan beragam teknologi. Salah satu cara teknologi yang dapat digunakan adalah metode iradiasi pangan. Teknologi iradiasi melibatkan penggunaan sinar ionisasi untuk mengurangi jumlah mikroorganisme patogen dan menghambat pertumbuhan mikroba spoilage serta dapat memperpanjang umur simpan produk pangan. Tujuan penelitian ini adalah untuk mendukung peningkatan mutu dan keamanan pangan secara umum Metode penelitian yang digunakan dalam studi ini adalah tinjauan pustaka.hasil dari penelitian ini adalah Selama proses pengolahan, teknologi pangan memungkinkan penggunaan bahan yang aman dan bergizi untuk meningkatkan mutu pangan. Melalui pengembangan teknologi pangan yang efisien, mutu pangan dapat ditingkatkan dengan mengurangi atau menghilangkan mikroorganisme patogen, mengoptimalkan kandungan nutrisi, dan meningkatkan karakteristik sensorik pangan. Berdasarkan hasil penelitian ini, dapat disimpulkan bahwa Beberapa penelitian menunjukkan bahwa radiasi dapat mengurangi tingkat bakteri seperti Salmonella, Listeria monocytogenes, dan Escherichia coli pada berbagai produk pangan, termasuk ayam, sapi, makanan laut, buah-buahan, sayuran, dan biji-bijian. Penerapan iradiasi pangan dianggap sebagai metode yang lebih efektif daripada metode lainnya.Katakunci: : Pengolahan pangan secara irradiasi, dan keamanan pangan
PENGOLAHAN PANGAN DENGAN CARA PENGERINGAN Alhanannasir, Alhanannasir; Sebayang, Nico Syahputra; Yani, Ade Vera; Yunita, Fera; Minarni, Rosalia; Amelia, Prisilla; Saputra, Dio; Tino, Tino
Prosiding Seminar Nasional Biologi, Teknologi dan Kependidikan Vol. 12 No. 1 (2024): PROSIDING SEMINAR NASIONAL BIOTIK XII 2024
Publisher : Universitas Islam Negeri Ar-Raniry Banda Aceh, Aceh, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/pbio.v12i1.28847

Abstract

Pengeringan merupakan suatu proses penguapan bahan pangan untuk menghilangkan jumlah kadar air yang ingin dicapai untuk memperpanjang daya simpan bahan pangan. Ada dua metode cara yang umum dilakukan untuk mengeringkan bahan pangan, yaitu pengeringan alami dan buatan. Cabai merah merupakan salah satu bahan pangan yang memiliki kandungan air yang tinggi sekitar 60-85% setelah pasca panen, oleh karena itu perlu dilakukannya teknologi pengolahan untuk memperpanjang daya simpan cabai merah. Teknologi pengolahan pada cabai merah ini dapat dilakukan dengan 2 cara yaitu alami dan buatan. Pada pengeringan alami, cabai merah dijemur dibawah panas matahari selama 8 hingga 10 hari tergantung dengan cuaca sedangkan pengeringan dengan cara buatan dilakukan dengan mengalirkan udara panas atau panas buatan ke bahan dengan menggunakan alat cabinet dryer dan oven.Katakunci: Pengeringan, pengolahan pangan, cabai merah, sinar matahari, daya simpan, kadar air, cabinet dryer, oven
Exploration of porang plant population and productivity in different locations in the Buton island Yuniati, Sri; Roeswitawati, Dyah; Husein, Syarif; Ikhwan, Ali; Chuzaimah, Chuzaimah; Diana, Susanti; Rosmawati, Henny; Sebayang, Nico Syahputra; Marlina, Neni; Melis, Juliano van
Environmental and Agriculture Management Vol 1 No 2 (2024): Environmental and Agriculture Management : November 2024
Publisher : Institute for Research and Community Service (LPPM), Universitas Islam Madura, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31102/eam.1.2.61-71

Abstract

The productivity of porang plants in Buton Island is influenced by varying environmental conditions across different locations, leading to inconsistent yields. The objective of this study was to explore the population and productivity of porang plants in distinct environments on Buton Island. This study used field surveys and secondary data collection to assess plant density to evaluate growth conditions. The collected data were analyzed using simple statistics and displayed on a population map. The results showed that there were 17 porang cultivation locations spread across five sub-districts with a population of 35.000-60.000. The conclusion emphasizes the importance of site-specific agricultural strategies for optimizing porang productivity. This research impacts sustainable agricultural practices, particularly in regions with varying environmental condition
Respon Pemupukan Dan Jarak Tanam Yang Berbeda Terhadap Hasil Tanaman Kedelai Tri Astuti, Dessy; Hawayanti, Erni; Ahmad Afrizal, Hadi; Syahputra Sebayang, Nico
Agrium Vol 18 No 2 (2021)
Publisher : Faculty of Agriculture, Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/agrium.v18i2.5334

Abstract

Dalam kehidupan sehari-hari kita pasti membutuhkan kedelai, karena banyak bahan olahan pangan yang dihasilkan oleh kedelai.Riset bertujuan untuk mengetahui hasil produksi kedelai yang di akibatkan oleh cara pemupukan dengan jarak tanam yang berbeda serta interaksi antara keduanya. Waktu penelitian selama 2 bulan,yaitu Juni sampai Agustus 2020. Penelitian ini menggunakan  Split  Plot Design  dengan 3 ulangan, dengan 2 faktor perlakuan,yaituJarak Tanam yang terdiri (J),J1=40 cm x 15 cm , J2 =40 cm x 20 cm , J3 = 40cm  x 25 cm dan cara pemupukan (C), C1= Larikan, C2= Tugal, C3= Sebar. Variabel yang diamati adalah Berat polong Pertanaman(g), Berat polong Perpetak (g).Penelitian kami menunjukan korelasi produksi kedelai yang tertinggi pada interaksi perlakuan jarak tanam 40 x 15 cm dengan cara pengaplikasian pupuk anorganik tugal, yaitu sebesar 970,33 g/petak (setara dengan 3,1 ton/ha)
Co-Authors Abdi, Zeni Adawiyah, Dita Adi Sutanto Adi Sutanto Adiran Putra Yasa Adriansyah, Reza Afkar Afkar Agus Burliansyah, Muhammad Agus Wijaya Ahmad Afrizal, Hadi Alhanannasir, A. Ali Ikhwan Amelia, Prisilla Asmawati Ayu Sinta, Dela Ayu, Fidia Baroud, Najah Berlian, Alviona Chumaidi, Muhammad Chuzaimah Chuzaimah Chuzaimah Chuzaimah, Chuzaimah Dali Damat damat Desi Sri Pasca Sari Sembiring, Desi Sri Pasca Sari Dessy Tri Astuti Dessy Tri Astuti Dewi Savitri Diah Eka Puspita Dian Mutia Dini, Chantika Dyah Roeswitawati Effendi Andoko Eka Rizki Meiwinda Ekawati Danial Endang Lastinawati Firnawati Sakalena Fitri Yetty Zairani Gatot Priyanto Hajimah, Hajimah Harahap, Burhanuddin Harum Sahara Hawayanti, Erni Hendry Endrasyah Husainah Yusuf Husainah Yusuf Idealistuti Idealistuti Idealistuti, Idealistuti Iin Siti Aminah, Iin Siti Ilham Mahotra Indriani, Anggi Dwi Ismi Nur Hayati Jabal Tarik Ibrahim Jabal Tarik Ibrahim Junifa, Febyanca Kemas Muhammad Wahyu Khairunissa Br Tamba Kiagus. A. Roni Kristian Anggara Legiso, Legiso Lestari, Refin Lili Zalizar Lita Nasution M. Oby Pramuja Madinah, Birral Mahdiyal Margareta, Siska Maulana Malik, Maulana Melis, Juliano van Minarni, Rosalia Monica Linda Moulyohadi, Yopie Muchsiri, Muchtaruddin Muhammad Dusturuddin Robbany Murtado, Asep Dodo Neni Marlina Nopitasari, Iin Nurayni, Nanda Nurdewi Harahap Nurdewi Harahap Nurdin Amin Oktarina Oktarina Parameswara, Prasetyo Pramona, Leksa Sahara Prayogi, Didi Prisiantika, Intan Puspita, Diah Eka Rahayu Relawati Rahmad Dhavin Prasetya Rejelinge, Khairul Sabar Restyaningsih, Mega Bella Revi Marizka Reza Alfarezi Prayoga Rina Ambarwati Riski Rachmad Romadhan Rizki Ananda, Dea Robbany, Muhammad Dusturuddin Rosmawati, Henny Sahara, Harum Saputra, Dio Saputra, Ilham Saragih, Pestaria Sari, Desi Sri Pasca Satria, Muhammad Randi Satya Siahaan Sela Marselina Sentosa Ginting Kartini Silvyana, Silvyana Sri Yuniati Surya Basri Susanti - Diana Susanti Diana Syariani br Tambunan Syariani BR Tambunan Syariani BR Tambunan Syariani Tambunan Syarif Husein, Syarif Tambunan, Syariani Tera Anggriani Tino, Tino Tri Astuti, Desi Usman Junedi Vera Yani, Ade Wazhi Aminoto Pratama Wibowojo, Ari Yani, Ade Vera Yulhasmir Yulhasmir Yuliana, Intan Yunita, Fera