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All Journal Agrointek 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 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 SciencePlus Altifani Journal: International Journal of Community Engagement Bionatural
Nico Syahputra Sebayang
Department Food Technology, Agriculture Faculty, University Of Muhammadiyah Palembang
Religion Agriculture, Biological Sciences & Forestry Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Veterinary Other

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Facilitation Of Distribution Permits, Packaging And Fresh Food Sensors Towards Improving Product Safety In Lahat Regency Lucyana, Lucyana; Muchsiri, Mukhtarudin; Alhanannasir, Alhanannasir; Syah Putra, Nico
Biotik Vol 13 No 2 (2025): JURNAL BIOTIK
Publisher : Universitas Islam Negeri Ar-Raniry

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/biotik.v13i2.29117

Abstract

This study examines the impact of facilitation of fresh food distribution permit management including facilitation of distribution permit management procedures and packaging facilitation (type of packaging and packaging label) on improving product safety in Lahat Regency. This research method uses surveys and data analysis from fresh food producers, regulators, and consumers in Lahat Regency. Data were collected through questionnaires to understand the distribution permit process, perceptions of product safety, and the impact of the facilitation carried out. This study also uses a hedonic test to determine the quality of fresh plant-based food including assessments of color, texture, aroma and a Likert test including assessments of uniformity of size, packaging and overall appearance as well as conducting chemical contamination tests in the form of pesticide residue tests and physical contamination tests on PSAT PDUK UMKM samples for rice, coffee beans and pepper spices to determine the safety of fresh plant-based food. The results of facilitating distribution permits, packaging and fresh food sensory towards improving product safety in Lahat Regency for fresh food MSMEs have been running better than in previous years. This can be seen from the increase in the processing of PSAT-PDUK distribution permits in the period from March to July 2024 as many as 15 (fifteen) PSAT-PDUK distribution permit numbers that have been issued from 2 (two) PSAT PDUK distribution permit numbers issued by the Lahat Regency Food Security Service from 2022 to 2023, so that it can be interpreted that business actors really need special assistance from officers who understand the distribution permit processing process and an effective and efficient assistance approach model.
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)
LOCAL FISH-BASED FOOD INTERVENTION FOR STUNTING PREVENTION IN INDONESIA: INTEGRATING EMPIRICAL EVIDENCE FROM VARIOUS REGIONS Putra, Nico Syah; Zahirah , Nyayu Nabila; Putri, Delsi Diana; Awalina, Izza
SciencePlus Vol. 1 No. 2 (2025): SciencePlus
Publisher : Barkah Publishing

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

Abstract

Stunting is a chronic nutritional problem that remains a serious challenge to human resource development in Indonesia. This condition not only reduces children's linear growth but also has implications for brain development, endurance, and productivity in adulthood. One innovative strategy currently receiving attention is local food-based nutritional interventions, particularly fish as a source of animal protein that is cheap, easily accessible, and has high nutritional value. This article aims to synthesize various research results and community service activities from various regions in Indonesia regarding the use of local fish-based foods as an effort to prevent stunting in toddlers, while also assessing their effectiveness and implementation challenges. This study uses a systematic narrative review approach to ten national and local scientific publications (2019–2024) involving intervention activities, nutrition counseling, and local fish product development in South Sumatra, Central Kalimantan, West Aceh, Tanah Datar, and several other regions. Data are analyzed narratively based on the following categories: (1) form of intervention, (2) impact on child nutritional status, and (3) challenges and supporting factors for implementation. The use of local fish such as snakehead, bilih, patin, and catfish has shown an increase in animal protein consumption and a reduced risk of stunting. Interventions based on processed fish such as shredded fish, flour, nuggets, and fish powder improve the quality of complementary feeding (MP-ASI) and are well-received by the community. Nutrition education at the family level contributes to changes in consumption behavior. Key barriers include limited seasonal fish supplies and negative perceptions of the fishy aroma. Local fish- based food interventions have proven effective in improving children's nutritional status and families' nutritional knowledge. Cross-sectoral synergy between the government, academics, and the community is needed to strengthen local fish-based food security to accelerate stunting reduction
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.
Fortification and Utilization of Local Food Rich in Vitamin A (Yellow Pumpkin) for Stunting Prevention in South Sumatra Putra, Nico Syah; Azzahra, Siti Aisyah; Jaya, Okta Pranata; Anantasya, Galuh Mutia; Taufiq, Muhammad; Sari, Bela Indria
JURNAL ILMIAH MAHASISWA Vol. 3 No. 2 (2025): Jurnal Ilmiah Mahasiswa Fakultas Tarbiyah dan Keguruan UIN Ar-Raniry
Publisher : Fakultas Tarbiyah dan Keguruan Universitas Islam Negeri Ar-Raniry Banda Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/xs8wnj50

Abstract

Stunting remains a major nutritional problem in Indonesia, including in South Sumatra, which is influenced by low vitamin A intake. Yellow pumpkin (Cucurbita moschata), as a local food rich in β-carotene, has the potential to be a sustainable source of provitamin A. This review analyzes the scientific evidence on the role of vitamin A in child growth and the effectiveness of yellow pumpkin fortification as a stunting prevention strategy. Literature search was conducted using the PRISMA approach on PubMed, ScienceDirect, and Google Scholar. Ten relevant articles were reviewed to assess biological aspects, nutritional composition, processing technology, and implementation challenges. The results showed that yellow pumpkin fortification improved the provitamin A content and nutritional quality of the product without decreasing sensory acceptability, with the best β–carotene retention through steaming and light roasting. In South Sumatra, the abundant availability of raw materials and low production costs support the implementation of local food-based fortification. However, evidence on the direct impact on vitamin A status and linear growth is still limited so further research is needed. Overall, yellow pumpkin fortification is a potential and sustainable approach to support efforts to accelerate stunting reduction.
Co-Authors A.D. Murtado Abdi, Zeni Ade Vera Yani Adi Sutanto Adi Sutanto Adiran Putra Yasa Adriansyah, Reza Afkar Afkar Agus Wijaya Agus Wijaya Ahmad Afrizal, Hadi Alhanannasir Alhanannasir Ali Ikhwan Amelia, Prisilla Anantasya, Galuh Mutia Asep Dodo Murtado Asmawati Awalina, Izza Ayu Sinta, Dela Ayu, Fidia Azzahra, Siti Aisyah Baroud, Najah Berlian, Alviona Berliana Palmasari Chumaidi, Muhammad Chuzaimah Chuzaimah Chuzaimah Chuzaimah, Chuzaimah Dali Damat damat Dasir Dasir Desi Sembiring Desi Sri Pasca Sari Sembiring, Desi Sri Pasca Sari Dessy Tri Astuti Dessy Tri Astuti Dewi Savitri Diah Eka Puspita Dian Mutia Dini, Chantika Dita Adawiyah Dyah Roeswitawati Effendi Andoko Eka Rizki Meiwinda Eka Rizki Meiwinda Ekawati Danial Endang Lastinawati Erni Hawayanti Fatimah Fatimah Firnawati Sakalena Fitri Yetty Zairani Gatot Priyanto Gatot Priyanto Gusmiatun Gusmiatun Hajimah, Hajimah Haperidah Nunilahwati Harahap, Burhanuddin Harum Sahara Harum Sahara Harum Sahara Hendry Endrasyah Husainah Yusuf Husainah Yusuf Idealistuti Idealistuti Idealistuti Idealistuti Idealistuti Idealistuti Idealistuti Idealistuti Idealistuti, Idealistuti Iin Siti Aminah, Iin Siti Ikawati Karim Ilham Mahotra Indriani, Anggi Dwi Ismi Nur Hayati Jabal Tarik Ibrahim Jabal Tarik Ibrahim Jaya, Okta Pranata Joni Phillep Rompas Junifa, Febyanca Kemas Muhammad Wahyu Khairunissa Br Tamba Kiagus. A. Roni Kiki Rizki Amelia Kristian Anggara Legiso, Legiso Lestari, Refin Lili Zalizar Lucyana Lucyana, Lucyana M. Oby Pramuja Madinah, Birral Mahdiyal Margareta, Siska Maria Lusia Maulana Malik, Maulana Melis, Juliano van Minarni, Rosalia Monica Linda Moulyohadi, Yopie Muchtaruddin Muchsiri Muhamad Sidik Muhammad Aditya Prawira Muhammad Agus Burliansyah Muhammad Dusturuddin Robbany Muhammad Taufiq Mukhtarudin Muchsiri Murtado, Asep Dodo Nasution, Lita Neni Marlina Neni Marlina Nopitasari, Iin Novi Apriani Nur Fadillah, Muhammad Nurayni, Nanda Nurdewi Harahap Nurdewi Harahap Nurdin Amin Oktarina Oktarina Parameswara, Prasetyo Pramona, Leksa Sahara Prayogi, Didi Prisiantika, Intan Puri Pratami Ardina Ningrum Puspita, Diah Eka Puspitasari, Meika Putri, Delsi Diana Rahayu Relawati Rahmad Dhavin Prasetya Railia Karneta Railia Karneta Rejelinge, Khairul Sabar Restyaningsih, Mega Bella Revi Marizka Reza Alfarezi Prayoga Rika Puspita Sari MZ Rina Ambarwati Riski Rachmad Romadhan Rizki Ananda, Dea Robbany, Muhammad Dusturuddin Rosmawati, Henny Saputra, Dio Saputra, Ilham Saragih, Pestaria Sari, Bela Indria Sari, Desi Sri Pasca Satria, Muhammad Randi Satya Siahaan Sela Marselina Sentosa Ginting Kartini Silvyana, Silvyana Sri Yuniati Surya Basri Susanti - Diana Susanti Diana Sutarmo Iskandar Suyatno Suyatno 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 Wazhi Aminoto Pratama Wibowojo, Ari Yani Purwanti Yulhasmir Yulhasmir Yuliana, Intan Yunita, Fera Zahirah , Nyayu Nabila