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All Journal Jurnal Riset Rumpun Matematika dan Ilmu Pengetahuan Alam (JURRIMIPA) Jurnal Riset Rumpun Ilmu Tanaman Jurnal Pengabdian Masyarakat Nian Tana International Journal of Technology and Education Research International Journal of Education, Vocational and Social Science
Imran Muhtar
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Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Decision Sciences, Operations Research & Management Education Health Professions Languange, Linguistic, Communication & Media Mathematics Social Sciences Other

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Improvement Strategy of Seaweed Farmer Community for Increasing Capabilities in the Dry-seaweed Supply Chain in Takalar District, Indonesia Imran Muhtar; Andi Ridwan Makkulawu
International Journal of Education, Vocational and Social Science Vol. 2 No. 02 (2023): May, International Journal of Education, vocational and Social Science (IJEVSS
Publisher : Cita konsultindo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63922/ijevss.v2i02.300

Abstract

The common problems of seaweed farmers are caused by low human capital, farmer's performance and supply chain capabilities, resulting in a low bargaining position in the dry-seaweed farmer's supply chain business. This study aims to identify and formulate strategies to increase farmer capabilities in the supply chain from the perspective of human capital, farmer's performance and supply chain management using a fish-bone and AHP approach. The research was conducted by direct observation and interviews with respondents from stakeholders. The research results show that most influencing factor is the supply chain managemen (70.5%) with the most influencing sub factor, post-harvest (63.7%). The second order factor is human capital (21,9%) with the dominant sub-factor is skills (44%). The third order factor is farmer's performance (7.46%) with the dominant sub-factor is process innovation (29.8%). The results of the respondents' decisions on alternative solutions to farmers' capabilities in the supply chain are: Improvement Training Program (46.3%), Implementation of Policies and Programs (26.6%), Improving Farmer's Competence and Management (16,6%), and Changing the Farmer's Work-Ethic (10,5%). These results can be used as a reference for government policies in public decision making.
The Characteristics Of Physico-Chemical Quality And The Sensory Evaluation Of Kesambi Jam (Schleichera Oleosa, Merr) Rahmawati Saleh; Syahriati, Syahriati; Nur Fitriani UA; Imran Muhtar; Andi Ridwan Makkulawu
International Journal of Technology and Education Research Vol. 1 No. 02 (2023): April - June, International Journal of Technology and Education Research(IJETE
Publisher : International journal of technology and education research

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63922/ijeter.v1i02.304

Abstract

Kesambi is one of the fruit plantations in Indonesia that almost extinct. This fruit has similar texture, colour, and sweet-sour taste with longan. However, there is still limited research on the ripe Kesambi in processed food products as the main ingredient of jam in order to obtain higher economic value. This research aims to examine the sensory evaluation and characterize the quality of kesambi jam with treatment cooking duration and sugar addition. The research was conducted at the Quality Management Laboratory, Pangkep State Agricultural Polytechnic and at the Nutrition Laboratory, Faculty of Animal Husbandry, Hasanuddin University. The duration of cooking conducted in 3 levels: 20 minutes, 25 minutes and 30 minutes; and the addition of sugar also with 3 levels of concentration: 20%, 25% and 30%. While testing the quality characteristics of kesambi jam included physical (viscosity), chemical (moisture content, total soluble solid, and vitamin C,) and organoleptic tests (color, flavour and taste). The results of the characterization showed that the viscosity of kesambi jam ranged from 68.91- 76.15 cP. The moisture content of kesambi jam decreases with increasing cooking time and sugar concentration. Total soluble solids range from 63.3 – 71.65 °brix. The average content of vitamin C. ranges from 16.74 – 18.25 mg / 100 g of ingredients. The panelists' acceptance of the color, flavour and taste of kesambi jam, on average, response with a favorable score range of 5.31 to 6.1. Based on the organoleptic test, the best treatment of this research was on the additional sugar of 30% with a cooking duration of 30 minutes.
Pelatihan Pembuatan Tepung Mocaf pada Kelompok Wanita Tani di Desa Salenrang Kecamatan Bontoa Kabupaten Maros Ahmad, Ilham; Ernawati Jassin; Nur Laylah; Imran Muhtar
JPMNT JURNAL PENGABDIAN MASYARAKAT NIAN TANA Vol. 3 No. 3 (2025): Juli: Jurnal Pengabdian Masyarakat Nian Tana
Publisher : Fakultas Ekonomi & Bisnis, Universitas Nusa Nipa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59603/jpmnt.v3i3.927

Abstract

Salenrang Village, Bontoa District, Maros Regency has quite large potential for cassava commodities, but its utilization is still limited. To increase the added value and independence of local food, training was conducted on making MOCAF (Modified Cassava Flour) flour for the local Women Farmers Group (KWT). The implementation method was in the form of education, demonstration, and direct practice. The results of the activity showed an increase in technical understanding by 80%, as well as the emergence of initiatives for developing household-scale businesses based on mocaf. This activity has proven effective in increasing the capacity, economic role, and entrepreneurial spirit of women in the village.
Optimasi Parameter Kinetika Pengeringan Buah Mengkudu (Morinda citrifolia) dengan Pendekatan Solver Tools Ernawati Jassin; Imran Muhtar; Rahmawati Saleh; Luthfiah Luthfiah; Ilham Ahmad; Kusniati Kusniati
Jurnal Riset Rumpun Ilmu Tanaman Vol. 4 No. 1 (2025): April : Jurnal Riset Rumpun Ilmu Tanaman
Publisher : Pusat riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jurrit.v4i1.5495

Abstract

Noni (Morinda citrifolia L. (Rubiaceae) is a medicinal plant that contains bioactive compounds with antioxidant and antibacterial properties. More than 160 phytochemical components have been identified in noni plants, most of which are polyphenol and antioxidant compounds. The purpose of this study was to determine a mathematical model of thin-layer drying in maximizing the development that can identify the characteristics of noni fruit. This study used an experimental method with slicing thickness treatments, namely: 3 mm, 5 mm and 7 mm, the drying tool used was a cabinet dryer, different temperature treatments ranging from 45 oC, 55 oC and 65 oC, with different drying times, namely: 3 mm thickness for 14 hours, 5 mm thickness for 16 hours and 7 mm thickness for 17 hours. The observation data were analyzed using a mathematical approach to complete the calculation of the mathematical model, the moisture ratio value was applied to various mathematical models, namely: the Midili et al, Page, Henderson pabis, logarithmic, Newton and modified Page models. Determination of constant values ​​using Microsoft Excel Solver Tools with input each drying model or equation used and curve fitting is carried out using non-linear regression analysis. The thin-layer drying model is obtained by finding the constant values ​​k, a and n of each model so that the best model for thin-layer drying of noni fruit is the page model for all temperatures with an R2 value at a temperature of 45 oC of 0.995 (RMSE 0.003), the R2 value at a temperature of 55 oC is 0.993, (RMSE 0.001) and at a temperature of 65 oC the R2 value is 0.992 (RMSE 0.000).
Mikroenkapsulasi Minyak Bandeng Omega-3 Melalui Wet Rendering dan Netralisasi Alkali Teroptimasi untuk Mutu Oksidatif Fattah, Nurlaeli; Rahmawati Saleh; Ernawati Jassin; Imran Muhtar
JURNAL RISET RUMPUN MATEMATIKA DAN ILMU PENGETAHUAN ALAM Vol. 4 No. 3 (2025): Desember : JURRIMIPA: Jurnal Riset Rumpun Matematika dan Ilmu Pengetahuan Alam
Publisher : Pusat riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jurrimipa.v4i3.6788

Abstract

The use of fish oil as a natural source of omega-3 fatty acids, particularly EPA and DHA, often encounters challenges such as oxidative instability, unpleasant fishy odor, and variations in composition. This research focused on producing omega-3–enriched milkfish (Chanos chanos) oil that meets quality standards for microencapsulation, applying the wet rendering method followed by alkali neutralization with NaOH. The process involved varying temperatures of 70, 80, 90, and 100 °C and heating times of 30, 40, and 60 minutes. The crude oil obtained was refined using different NaOH concentrations, then evaluated for oxidative parameters including peroxide value (PV), p-anisidine value (p-AV), total oxidation value (TOTOX), and acidity levels (acid value/free fatty acids, FFA), all compared with International Fish Oil Standards (IFOS). The maximum yield recorded was 0.29% at 100 °C for 60 minutes. The results showed that PV and p-AV values were still within acceptable IFOS limits (3.44 meq/kg and 11.75 meq/kg), and TOTOX values remained below 20, indicating good oxidative stability. However, prolonged heating led to increased acid values/FFA ranging from 2.43% to 2.68%, surpassing IFOS limits and reflecting hydrolytic degradation of the oil. These findings demonstrate the trade-off between achieving higher yields under higher temperature and longer heating versus maintaining oil quality. Therefore, optimal processing at a maximum of 100 °C and not exceeding 30 minutes, combined with alkali neutralization, is recommended to ensure the production of stable, high-quality milkfish oil suitable for encapsulation and incorporation into health-oriented functional foods.
Co-Authors Andi Ridwan Makkulawu Ernawati Jassin, Ernawati Fattah, Nurlaeli Ilham Ahmad Ilham Ahmad Kusniati Kusniati Luthfiah Luthfiah Nur Fitriani UA Nur Laylah Rahmawati Saleh Syahriati Syahriati, Syahriati