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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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The Effect of Cayyey Chill Formulation (Capsicum frutescens Linn) Against Cuko Pempek Alhanannasir Alhanannasir; Mukhtarudin Muchsiri; Ade Vera Yani; Kiki Rizki Amelia; Nico Syahputra Sebayang
Jurnal Penelitian Pertanian Terapan Vol 25 No 1 (2025)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v25i1.3968

Abstract

Cuko is a black pempek sauce originating from South Sumatra Province made from cayenne pepper, garlic, tamarind, palm sugar and salt. This study aims to determine the level of spiciness of pempek cuko against the formulation of manik cayenne pepper, genie cayenne pepper and sekar cayenne pepper. The research was conducted in the Laboratory of the Faculty of Agriculture, Muhammadiyah University of Palembang, Testing Laboratory of the Bogor Agricultural Post-Harvest Instrument Standards Center from December 2023 to August 2024. The research method used a Randomized Block Design (RAK) arranged in a Non-Factorial manner with 7 treatments C1 (15 grams of manik cayenne pepper: 15 grams of genie cayenne pepper: 15 grams of sekar cayenne pepper), C2 (20 grams of manik cayenne pepper: 20 grams of genie cayenne pepper: 20 grams of sekar cayenne pepper), C3 (15 grams of manik cayenne pepper: 15 grams of genie cayenne pepper: 20 grams of sekar cayenne pepper), C4 (15 grams of manik cayenne pepper: 20 grams of genie cayenne pepper: 20 grams of sekar cayenne pepper) C5 (20 grams of manik cayenne pepper: 15 grams of genie cayenne pepper: 20 grams of sekar cayenne pepper) C6 (20 grams of manik cayenne pepper: 20 grams of genie cayenne pepper: 15 grams of cayenne pepper sekar) C7 (20 grams of cayenne pepper manik: 15 grams of cayenne pepper genie: 15 grams of cayenne pepper sekar). The parameters observed included chemical analysis of vitamin C levels and Capsaicin levels. The results showed that the effect of cayenne pepper formulation on cuko pempek had no significant effect on vitamin C and Capsaicin levels. The highest vitamin C levels were found in treatment C2 with an average of 30.988% and the lowest vitamin C levels were found in treatment C1 with an average of 30.102%. The highest Capsaicin levels were found in treatment C5 with an average of 41.4% and the lowest Capsaicin levels were found in treatment C1 with an average of 24.61%. The results of the hedonic test on color, aroma, and taste had a significant effect on cuko pempek
SIFAT SENSORIS PEMPEK IKAN SARDEN (Sardina pilchardus) DENGAN PENAMBAHAN ISOLATE SOY PROTEIN Ade Vera Yani; Idealistuti Idealistuti; Muhammad Agus Burliansyah; Nico Syahputra
SAGU Vol. 24 No. 2 (2025): SAGU Journal – Agri. Sci. Tech., September, 2025, Vol. 24 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

This study aims to determine the effect of the addition of soy protein isolate on the sensory properties of sardine fish pempek. This study was conducted at the Laboratory of the Faculty of Agriculture, Muhammadiyah University of Palembang. The method used is an experimental method with a Randomized Block Design (RAK) arranged in a Non-Factorial manner with five treatments, namely P0 (sardine fish pempek without the addition of soy protein isolate), P1 (sardine fish pempek + 2% soy protein isolate), P2 (sardine fish pempek + 4% soy protein isolate), P3 (sardine fish pempek + 6% soy protein isolate), P4 (sardine fish pempek + 8% soy protein isolate). The parameters observed include sensory analysis (color, aroma, taste, and elasticity). The results showed that the addition of soy protein isolate significantly affected the color, aroma, taste, and elasticity. The most preferred treatment was P4 (sardine fish pempek with the addition of 8% soy protein isolate) with average characteristic values of color (4.04), aroma (3.44), taste (3.76), and chewiness (3.56).
Simple Bookkeeping and Determination of Cost of Goods Sold in the PKK Catfish Processing Group in Plaju Darat Village, Palembang City Puri Pratami Ardina Ningrum; Novi Apriani; Muhamad Sidik; Sutarmo Iskandar; A.D. Murtado; Mukhtarudin Muchsiri; Nico Syahputra; Meika Puspita Sari
Altifani Journal: International Journal of Community Engagement Vol. 6 No. 1 (2026): Altifani Journal: International Journal of Community Engagement
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/altifani.v6i1.1796

Abstract

The purpose of this community service activity is to improve the knowledge and skills of the PKK group mothers in Plaju Darat Village, Palembang City in conducting simple bookkeeping and determining the Cost of Goods Sold (COGS) for processed catfish products. The absence of systematic financial records and the determination of selling prices that are still based on estimates without considering the overall production costs are the main problems faced. Participatory Action Research (PAR) was used, using simple quantitative and qualitative approaches through observation, training, practice, and interactive discussion phases. This activity involved 20 participants, and evaluation was carried out through pre-tests and post-tests to measure the level of participants' understanding. The results of the activity showed a significant increase in understanding; the pre-test score increased by an average of 51.5 to 86, and the post-test score increased by an average of 34.5 points. Participants also showed improved skills in simple financial recording and calculating COGS. This activity increased participants' knowledge on how to manage business finances and determine reasonable selling prices. Therefore, the training in simple bookkeeping and COGS calculation has proven effective in improving the capabilities of catfish-based MSMEs.
The Influence of Socio-Economic Conditions of Farming Families on Stunting Incidents in Ogan Ilir Regency Nico Syahputra Sebayang; Jabal Tarik Ibrahim; Adi Sutanto; Muchtaruddin Muchsiri; Harum Sahara; Dita Adawiyah
AMCA Journal of Community Development Vol. 4 No. 2 (2024): AMCA Journal of Community Development
Publisher : AMCA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51773/ajcd.v4i2.370

Abstract

Stunting is one of the health problems that we need to overcome together. Through Presidential Regulation No. 72 of 2021, the Indonesian government has regulated the national strategy to accelerate stunting reduction. The presidential regulation is a derivative regulation of the government in Ogan Ilir Regency to reduce the incidence of stunting, especially in farming families. The research was carried out on farming families, based on the certificate of legal basis in Ogan Ilir in 2023, Number 188/KEP/DPPPAPPKB/ 2023, concerning Locuses Village for the Acceleration of Stunting Reduction. The purposive sampling technique was used to take the samples by administering a questionnaire containing 12 questions grouped into three sections. The data obtained were analyzed using quantitative descriptive analysis and partial least squares (PLS). The research results showed that cultural value factors are most influenced by feeding toddlers according to the culture in the environment, feeding toddlers according to the family's culture, selecting parenting patterns for toddlers based on the environment and parenting patterns for toddlers based on the family. All variables have a convergent validity and have interrelated relationships. The socio-economic conditions of farming families and incidences of stunting in Ogan Ilir Regency were 59.8%. Cultural value factors very significantly influenced it. The remaining 40.2% was influenced by other variables not used in the research model. The moderation effect strengthens the cultural value factor of farming families on stunting incidence in Ogan Ilir Regency.
Quality evaluation of cuko pempek based on physics and chemical properties and sensory acceptance Nico Syah Putra; Ikawati Karim; Fatimah Fatimah; Idealistuti Idealistuti; Eka Rizki Meiwinda; Erni Hawayanti; Harum Sahara; Muhammad Aditya Prawira
AGROINTEK Vol 20, No 2 (2026)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v20i2.32570

Abstract

This study investigated the relationship between physics and chemical properties and sensory quality of cuko pempek, a traditional chili–tamarind sauce from Palembang, and assessed its potential contribution to micronutrient intake. Ten samples of cuko from different small-scale producers were analyzed for fructose, moisture, viscosity, and sensory attributes. Correlation and regression analyses revealed that fructose, viscosity, and moisture jointly explained about 70% of the variance in taste preference, with fructose emerging as the dominant driver of consumer acceptance. Principal Component Analysis (PCA) further identified a single quality dimension defined by fructose and viscosity, confirming the close integration of chemical and sensory characteristics. Secondary data analysis showed that a 15 g serving of cuko pempek contributes approximately 0.30–0.38 mg Fe (4–5% RDA), 0.03–0.15 mg Zn (1–5% RDA), and 1.8–8 mg vitamin C (12–50% RDA) for children aged 1–5 years. While modest in absolute terms, vitamin C from tamarind and chili enhances non-heme iron absorption from fish-based pempek, positioning cuko pempek as not only a flavor enhancer but also a functional condiment. In conclusion, cuko pempek quality is primarily determined by fructose concentration and viscosity, while its micronutrient profile—particularly vitamin C—supports improved iron bioavailability. Standardizing formulation and exploring targeted fortification (Fe, Zn) represent practical strategies to maximize both sensory quality and nutritional impact. These findings suggest that cuko pempek holds potential as a culturally relevant food to support nutrition-sensitive interventions, including stunting prevention in Indonesia.
UJI DAYA HAMBAT AIR REBUSAN BUAH PARE (Momordial charantia L) TERHADAP PERTUMBUHAN BAKTERI Escherichia coli Nico Syahputra Sebayang; Husainah Yusuf; Nurdewi Harahap
Jurnal Bionatural Vol. 8 No. 1 (2021): Jurnal Bionatural
Publisher : LPPM Universitas Cipta Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61290/bio.v8i1.280

Abstract

Tujuan penelitian ini adalah untuk menganalisa “Uji Daya Hambat Air Rebusan Buah Pare (momordial charantia L) terhadap pertumbuhan bakteri Escherichia coli” penelitian ini dilakukan di Laboraturium Mikrobiologi Poltekes jurusan analis kesehatan Palembang. Penelitian dengan metode eksperimental ini bertujuan untuk mengetahui apakah air rebusan buah pare (momordial charantia L) dapat mengahmbat pertumbuhan bakteri Escherichia coli dan pada konsentrasi berapa yang tepat air rebusan dapat menghambat pertumbuhan bakteri escherichia coli. Sampel yang digunakan adalah buah pare yang dijual di pasar alang-alang lebar km 12. Dari pengamatan berdasarkan konsentrasi 10 b/v , didapat 0 mm atau tidak terbentuk zona hambat. Begitu juga dengan konsentrasi 20 %b/v, 30% b/v, 40% b/v,50% b/v tidak terbentuk zona hambat,kemudian konsentrasi 100 %. Hasil yang didapat juga 0 mmatau masih saja tidak terbentuk zona hambat. Dan kontrol negatif tidak terbentuk zona hambat maka dapat disimpulkan bahwa air rebusan buah pare tidak dapat menghambat ,terhadap pertumbuhan bakteri Escherichia coli
PENGARUH PASCA PEMANASAN DAN PENYINARAN ULTRAVIOLET TERHADAP PENYIMPANAN TAPAI PISANG Nico Syahputra; Gatot Priyanto; Agus Wijaya
Jurnal Bionatural Vol. 5 No. 2 (2018): Jurnal Bionatural
Publisher : LPPM Universitas Cipta Mandiri

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

Abstract

Tujuan penelitian ini untuk membandingkan dua metode pemanasan, penyimpanan yang tepat dan perubahan mutu tapai pisang selama penyimpanan. Ragi yang digunakan pada pembuatan tapai pisang dibeli dari pasar tradisional di Kota Palembang. Penelitian dan pengujian laboratorium dilaksanakan di Laboratorium Kimia Hasil Pertanian dan Laboratorium Mikrobiologi Hasil Pertanian, jurusan Teknologi Pertanian, Fakultas Pertanian, kampus Universitas Sriwijaya di Indralaya. Kegiatan penelitian dilaksanakan dari bulan Oktober 2013 sampai Juli 2014.Rancangan yang digunakan pada penelitian ini adalah Rancangan Acak Kelompok (RAK) Faktorial dengan 2 (dua) tahap, 3 (tiga) kali ulangan. Tahap pertama memiliki 2 perlakuan, yaitu jenis metode pemanasan (A1 : Oven; A2 : Ultraviolet 30 watt), dan lama pemanasan (B1 : 0 menit; B2 : 15 menit; B3 : 30 menit). Parameter yang diuji meliputi angka lempeng total, total Saccharomyces cerevisiae, Hasil penelitian menunjukkan bahwa perbedaan yang nyata dan perbedaan yang tidak nyata.. Perlakuan terbaik diperoleh pada kombinasi perlakuan pemanasan oven selama 15 menit.
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