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All Journal BIOTIK: Jurnal Ilmiah Biologi Teknologi dan Kependidikan Analisa Jurnal Dinamika Penelitian Industri agriTECH Jurnal Penelitian Pertanian Terapan Agrin : Jurnal Penelitian Pertanian Journal of Nutraceuticals and Herbal Medicine Journal of Tropical AgriFood Indonesia Berdaya Sricommerce: Journal of Sriwijaya Community Services Edible : Jedb Analisa: Journal of Social Science and Religion Journal of Smart Agriculture and Environmental Technology Altifani Journal: International Journal of Community Engagement
Mukhtarudin Muchsiri
Universitas Muhammadiyah Palembang
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing 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.
Clean And Healthy Lifestyle Behavior Education Program to Improve Personal Hygiene in Elementary School Shalshabilla, Alysha Titania; Mukhtarudin, Kuntafie Al Haq; Pamudji, Raden; Ghiffari, Ahmad; Tusadiah, Halimah; Antoni, Antoni; Kurniatullah, Ridho; Prayoga, Randi; Muchsiri, Mukhtarudin
Indonesia Berdaya Vol 4, No 4 (2023)
Publisher : UKInstitute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47679/ib.2023544

Abstract

Clean and Healthy Living Behaviors (PHBS) are about all health practices used due to individual awareness for the family and its members to assist themselves in health and play a significant role in community activities. Such activity can protect against several illnesses, including infections. This activity aims to teach the students of SD Negeri 1 Karang Agung village about the meaning of PHBS and how it is applied. This exercise involves PHBS education, including using excellent and appropriate toothbrushes, the WHO six-step hand washing procedure, and disease information. The activities indicated that many SD Negeri 1 Karang Agung students still do not understand personal hygiene. Promoting the PBHS program at the school level and replicating similar activities in other villages or sub-district is recommended.
Pemberdayaan Masyarakat Kota Daro 2 Kecamatan Rantau Panjang Melalui Pelatihan Pembuatan Cuko Pempek Bernilai Gizi Nico Syah Putra; Asep Dodo Murtado; Alhanannasir Alhanannasir; Mukhtarudin Muchsiri; Dasir Dasir; Suyatno Suyatno; Rika Puspita Sari MZ; Ade Vera Yani; Idealistuti Idealistuti
Altifani Journal: International Journal of Community Engagement Vol. 5 No. 3 (2025): 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.v5i3.1446

Abstract

ABSTRACT. Cuko pempek is a local food from South Sumatra, especially Palembang City, with potential and high sales value, especially when packaged well and attractively. Community empowerment in Kota Daro 2 Village was carried out to develop a bottled cuko pempek business. This program focused on training in making bottled cuko pempek using key lime acid, which has great potential to improve the village community's economy. The implementation method included field observation, interviews, and direct practice, starting with the introduction of ingredients and processing to product packaging. Twenty housewives and village youth participated in this activity. The results demonstrated that the community successfully practiced making cuko pempek with consistent taste quality and more hygienic packaging. Value-added analysis indicated that the production of 30 bottles of cuko provided a profit of 1.5 times the capital, making it feasible to develop as a home business. The implementation of offline and online marketing strategies expanded the product reach, while a SWOT analysis identified outstanding potential as well as challenges in developing a nutritious cuko pempek business. Overall, this activity succeeded in increasing community understanding to open up business opportunities selling cuko pempek in bottles as a sustainable economic source in Kota Daro 2 Village.
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
Utilization of Precision Agricultural Technology in Increasing Rice Production Efficiency at PT Buyung Putra Pangan, Pemulutan, Ogan Ilir, South Sumatra Indonesia Supli Rahim; Mukhtarudin Muchsiri; Neni Marlina; Abid Djazuli; Dian Sulistyani; Noviyadi; Andi Febriansa; Mukhlis; Oka Maris; Marwani; Nia Fitria; Dina Badriah
Journal of Smart Agriculture and Environmental Technology Vol. 3 No. 3 (2025): December 2025, Publised 2025-12-21
Publisher : Indonesian Soil Science Society of South Sumatra in Collaboration With Soil Science Department, Sriwijaya University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60105/josaet.2025.3.3.138-144

Abstract

The use of Precision Agricultural Technology (PAT) is increasingly becoming the main focus in efforts to increase the efficiency of rice production in Indonesia. This research aims to identify the benefits, challenges and environmental impacts of implementing PAT on rice fields owned by PT. Buyung Putra Pangan in Pelabuhan Dalam Village, Pemulutan, Ogan Ilir, South Sumatra. The research method used is a combination of qualitative and quantitative approaches, through literature reviews from various relevant sources as well as observations and interviews in the field. The research results show that PAT has great potential in increasing the efficiency of rice production through the use of advanced technology such as soil sensors, drones for fertilization, seed dispersal, and eradication of plant pest organisms. The main benefits of PAT include increasing productivity, reducing production costs, and preserving the environment through more efficient use of inputs. However, implementing PAT in rice fields owned by PT. Buyung Putra Pangan still faces challenges, such as high initial investment costs, training requirements for farmers, and limited supporting infrastructure. Apart from that, there are also environmental impacts that need to be considered, such as the risk of soil and water contamination due to excessive use of pesticides and chemical fertilizers. Therefore, collaborative efforts are needed between the government, research institutions, the private sector and farmers to overcome these challenges and maximize the benefits of PAT in increasing the efficiency of rice production in a sustainable manner.
Penyuluhan Pertanian Presisi Menggunakan Mesin Pencacah Dan Pelatihan Pembuatan Silase Pada Petani Cabai Di Desa Pulau Negara, Kabupaten Ogan Ilir Supli Effendi Rahim; Mukhtarudin Muchsiri; Asvic Helida; Erni Hawayanti; Rusmila; Nia Fitria
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.v6i1.1610

Abstract

This community service activity aims to enhance the capacity of chili farmers in Pulau Negara Village through the implementation of precision agriculture technology and waste processing. The program focuses on the utilization of organic matter shredding machines and training in livestock feed silage production to address the low efficiency of crop waste management. This initiative involved 20 farmers and 5 extension agents, employing methods such as counseling, equipment demonstrations, practical training, and mentoring. The silage was produced using grass and chili plant residues, supplemented with bran, molasses, and EM4 through a two-week fermentation process. Evaluation using pre-test and post-test methods showed a significant increase in the participants' knowledge and skills. Understanding of precision agriculture increased from 30% to 85%, mastery of shredding machines rose from 20% to 90%, and silage-making proficiency improved from 15% to 88%. These results demonstrate the effectiveness of appropriate technology in fostering innovation and the integration of sustainable crop-livestock systems. These findings are expected to serve as a foundation for local governments in formulating farmer empowerment policies based on waste utilization and local technology.
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.
Olahan Ikan Lele Menjadi Stik Lele Sebagai Sumber Pendapatan Lain Kelompok PKK Olahan Ikan Lele Kelurahan Plaju Darat Kota Palembang Sisvaberti Afriyatna; Idealistuti; Mustopa Marli Batubara; Rahidin H Anang; Alhanannasir Alhanannasir; Suyatno Suyatno; Mukhtarudin Muchsiri
Altifani Journal: International Journal of Community Engagement Vol. 6 No. 2 (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.v6i2.2130

Abstract

Catfish is a freshwater fishery commodity with significant production levels across various regions, including Plaju Darat Urban Village in Palembang City. Currently, the utilization of catfish is generally limited to simple preparations, such as frying or serving it as a standard daily side dish. However, catfish possesses high nutritional value—particularly protein—making it an excellent candidate for development into various processed food products. One viable strategy is product diversification: processing catfish into snacks like catfish sticks, which offer greater consumer appeal, a longer shelf life, and higher economic value. This community service initiative was conducted to empower the local community, specifically the members of the PKK (Family Welfare Empowerment) group in Plaju Darat. The activity took place at the Plaju Darat Urban Village Office meeting room in Plaju District, Palembang City, in December 2025, with 22 PKK members participating. A group-based approach was employed for the outreach and training. Prior to the activity, most participants were unaware that catfish meat could be processed into various products, such as catfish sticks. The results demonstrated the activity's success, with participants' knowledge increasing by up to 95% based on pre-test and post-test scores. Participants gained insight into the potential of diversifying catfish products into sticks—a value-added item based on local food resources—and acquired the understanding and practical skills needed to produce them.
Mutu organoleptik pempek ikan tongkol (Euthynnus affinis) dengan penambahan albumin Muchsiri, Mukhtarudin; Sari MZ, Rika Puspita; Alhanannasir, Alhanannasir; Alamsarie, Sukmane
Journal of Tropical AgriFood Volume 5, Nomor 1, Tahun 2023
Publisher : Department of Agricultural Products Technology, Mulawarman University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.5.1.2023.9975.55-60

Abstract

Sumatera Selatan, khususnya Kota Palembang memiliki kuliner yang khas dan telah menjadi ikon daerah, yaitu pempek yang diolah secara tradisional. Salah satu jenis ikan yang ekonomis untuk membuat pempek adalah ikan tongkol. Namun, pempek ikan tongkol memiliki tekstur yang kurang kenyal dan warna cenderung gelap, bahkan kehitaman. Oleh sebab itu, perlu ditambahkan bahan lain untuk memperbaiki mutu organoleptiknya. Penelitian faktor tunggal (kadar albumin) menggunakan metode RAK non faktorial dengan tiga perlakuan, yaitu pempek ikan tongkol dengan 5, 10, dan 15% albumin. Pempek ikan gabus digunakan sebagai kontrol pembanding. Masing-masing perlakuan diulang sebanyak tiga kali. Parameter yang diamati adalah sifat organoleptik untuk aroma, warna, rasa dan tingkat kekenyalan pempek ikan tongkol dibandingkan dengan pempek ikan gabus menggunakan uji sensoris pembanding jamak. Data dianalisis dengan Anova. Hasil penelitian menunjukkan bahwa penambahan albumin sampai dengan 15% pada pengolahan pempek ikan tongkol memberikan respons organoleptik berbeda tidak nyata untuk rasa, dan aroma pempek ikan gabus, tetapi berbeda nyata untuk warna dan kekenyalan. Penambahan albumin pada pembuatan pempek ikan tongkol belum dapat memperbaiki respons organoleptik untuk kekenyalan pempek setara dengan pempek ikan Gabus. Penambahan 5-10% albumin direkomendasikan dalam pengolahan pempek ikan tongkol untuk mendapatkan respons organoleptik hedonik yang mirip dengan pempek ikan gabus.
Co-Authors A.D. Murtado Abid Djazuli Abid Djazuli, Abid Ade Vera Yani Adriansyah, Novales Afriyatna, Sisvaberti agung setiawan Agus Wijaya Agus Wijaya Ahmad Ghiffari Ahmad Nawawi Alamsarie, Sukmane Alhanannasir Alhanannasir Alhannasir, Alhannasir Ambiyah, Rizal Andi Febriansa Antoni Antoni Asep Dodo Murtado Asep Dodo Murtado Asvic Helida Basuni Hamzah Basuni Hamzah Dasir Dasir Dasir, Dasir Dian Novita Sari, Dian Novita Dian Sulistyani Dina Badriah Edi Gunawan Erni Hawayanti Fajar Rudi Fitriansyah, Idil Fuadah, Dr. Luk Luk Idealistuti Idealistuti Idealistuti Idealistuti, Idealistuti Iin Siti Aminah, Iin Siti Kiki Rizki Amelia Kurniatullah, Ridho Lucyana Lucyana, Lucyana Martensyah, Rendi Marwani Muhamad Sidik Muhammad Ilham Mukhlis Mukhtarudin, Kuntafie Al Haq Murtado, A.D. Mustopa Marli Batubara Neni Marlina Nia Fitria Nia Fitria Nico Syahputra Sebayang Novi Apriani Noviyadi Nurhayati Damiri Oka Maris Prayoga, Randi Puri Pratami Ardina Ningrum Puspitasari, Meika Putra, Adhe Dharma Raden Pamudji Rahidin H Anang Rahim, Supli Rika Henda Safitri, Rika Henda Rika Puspita Sari MZ Rika Puspita Sari MZ Riki Andriansyah, Riki Rindit Pambayun Rindit Pambayun Rosmiah Rosmiah, Rosmiah Rusmila Sari MZ, Rika Puspita satria perdana, Deni Shalshabilla, Alysha Titania Sri Agustini Sri Agustini Sri Agustini Supli Effendi Rahim Supli Rahim Supli, Ahmad Affandi Supli, Nur Aslamiah Sutarmo Iskandar Suyatno Suyatno Suyatno Suyatno Suyatno Suyatno Suyatno Suyatno Sylviana, Sylviana Tertiarto Wahyudi Tusadiah, Halimah Wahyono, Lilik Wahyuni, Indah Fitri Windi Windi Yando Agus Kurniawan Yani, Ade Vera