Article Per Year (5 Year)
p-Index From 2021 - 2026
3.249
P-Index
This Author published in this journals
All Journal Jurnal Peternakan Sriwijaya JURNAL ILMU DAN TEKNOLOGI PETERNAKAN Jurnal Teknologi Pertanian Jurnal FishtecH Jurnal Ilmu Pangan dan Hasil Pertanian JFMR (Journal of Fisheries and Marine Research) Jurnal Sains Teknologi dan Lingkungan (JSTL) Jambura Journal of Animal Science DIKEMAS (Jurnal Pengabdian Kepada Masyarakat) Jurnal Ilmiah Samudra Akuatika RANDANG TANA - Jurnal Pengabdian Masyarakat Jurnal Pengabdian Masyarakat Bumi Raflesia Serambi Journal of Agricultural Technology Stock Peternakan Komunitas : Jurnal Pengabdian Kepada Masyarakat JURNAL AGROINDUSTRI HALAL Teknologi dan Industri Pertanian Indonesia Eumpang Breuh: Jurnal Pengabdian Masyarakat ROCE : Jurnal Pertanian Terapan WISDOM : Jurnal Pengabdian Kepada Masyarakat Wisdom
Chairil Anwar
Program Studi Agroindustri, Politeknik Indonesia Venezuela
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Public Health Social Sciences Veterinary Other

Published : 27 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 27 Documents
Search

 1   2   3 
SOSIALISASI PENGGUNAAN UBI JALAR KUNING (Ipomoea batatas) SEBAGAI BAHAN TAMBAHAN PADA PEMBUATAN BAKSO AYAM DI DESA PAYA UE KECAMATAN BLANG BINTANG KABUPATEN ACEH BESAR Chairil Anwar; Ika Rezvani Aprita; Mulla Kemalawaty; Geta Ambartiasari
Jurnal Pengabdian Masyarakat Bumi Raflesia Vol. 4 No. 3 (2021): Jurnal Pengabdian Masyarakat Bumi Raflesia
Publisher : Universitas Muhammadiyah Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36085/jpmbr.v4i3.1664

Abstract

Pengabdian masyarakat ini bertujuan mensosialisasikan kepada masyarakat agar mampu memanfaatkan ubi jalar kuning sebagai sebagai bahan pengganti tepung tapioka pada pembuatan bakso daging ayam. Rombongan pengabdian masyarakat yang terdiri atas beberapa orang dosen yang dibantu oleh beberapa mahasiswa melakukan survey dan analisis situasi terhadap desa tersebut sehingga permasalahan pada desa tersebut dapat diidentifikasi. Berdasarkan survey, permasalahan yang dihadapi oleh masyarakat yaitu: rendahnya pengetahuan masyarakat tentang penggunaan ubi jalar sebagai bahan yang dapat digunakan pada pembuatan bakso ayam, belum adanya sosialisasi terkait penggunaan ubi jalar secara optimal, masih kurangnya pemahaman masyarakat tentang pemanfaatan ubi jalar kuning karena masyarakat jarang sekali mengkonsumsi ubi jalar sehari-hari, padahal ubi jalar ini kaya akan kandungan antioksidan dan beta karoten, peternak cenderung menjual hasil ternak yang berupa ayam potong tanpa diolah lebih lanjut menjadi produk olahan. Pemecahan dari permasalahan yang dihadapi oleh masyarakat adalah melalui informasi pemahaman dan pengetahuan berupa sosialisasi melalui pemanfaatan hasil perkebunan (ubi jalar) dan ternak (ayam potong) pada desa Paya Ue kecamatan Blang Bintang kabupaten Aceh Besar serta dilaksanakannya sosialisasi dalam pembuatan bakso daging ayam dengan penambahan ubi jalar sehingga dapat mengoptimalkan segala sumberdaya yang dimiliki oleh suatu desa dalam meningkatkan kesejahteraan masyarakatnya. Hasil dari pengabdian ini adalah masyarakat telah mengerti dan mengetahui pengolahan daging ayam menjadi bakso dengan memanfaatkan ubi jalar kuning dari hasil perkebunan mereka serta mampu mempraktekkannya sehingga dapat meningkatkan taraf perekonomian dalam kebutuhan sehari-hari.Kata Kunci: Antioksidan, bakso, betakaroten, ubi jalar kuning
Kajian Penggunaan Pasta Asam Sunti pada Pembuatan Telur Asin Mulla Kemalawaty; Ika Rezvani Aprita; Chairil Anwar; Irhami Irhami; Muhammad Zul Ikhsanul Majid
STOCK Peternakan Vol 4, No 2 (2022): Stock Peternakan
Publisher : Universitas Muara Bungo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36355/sptr.v4i2.910

Abstract

Telur merupakan salah satu produk hewani yang digunakan sebagai bahan pangan sumber protein, lemak dan vitamin yang dibutuhkan oleh tubuh manusia untuk pertumbuhan. Telur mudah mengalami penurunan kualitas yang disebabkan oleh penguapan air dan CO2, sehingga perlu dilakukan pengawetan untuk mempertahankan kualitas telur. Telur asin dengan penambahan asam sunti merupakan produk olahan telur asin yang diharapkan akan meningkatkan selera konsumen. Penelitian ini dilakukan di Laboratorium Pengolahan Hasil Ternak Politeknik Indonesia Venezuela, laboratorium Ilmu Nutrisi dan Teknologi dan Hijauan Pakan Fakultas Pertanian Universitas Syah Kuala. Tujuan penelitian ini untuk mengetahui pengaruh penambahan pasta asam sunti pada metode pemeraman telur asin terhadap susut bobot, kadar air dan uji organoleptik. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan A=25% B=50% C=75% dan D=100% dengan 5 kali ulangan. Hasil penelitian menunjukan bahwa penambahan pasta asam sunti dengan konsentrasi yang berbeda tidak berpengaruh terhadap susut bobot, kadar air, dan organoleptik rasa, warna, aroma dan tekstur. Susut bobot tertinggi terdapat pada perlakuan D = 100% yaitu sebesar 6,31 dan terendah terdapat pada perlakuan C = 75% yaitu 4,03. Analisis kadar air tertinggi terdapat pada perlakuan A = 25% yaitu 70,04 dan yang terendah terdapat pada perlakuan D = 100% yaitu 64,93. Hasil uji organoleptik pada produk telur asin, tingkat penerimaan panelis tertinggi terhadap warna terdapat pada perlakuan A dengan konsentrasi pasta asam sunti 25% (3,1), rasa terdapat padaperlakuan D dengan konsentrasi pasta asam sunti 100% (3,0), aroma terdapat pada perlakuan D dengan konsentrasi pasta asam sunti 100% (2,87) dan tekstur terdapat pada perlakuan D dengan konsentrasi pasta asam sunti 100% (2,93).
Rich in Fiber Biscuits Formulation with Katuk Leaf Flour Fortification (Sauropus androgynus) and Roasting Time Variation Irmayanti Irmayanti; Rita Sunartaty; Chairil Anwar
Serambi Journal of Agricultural Technology Vol 1, No 2 (2019): Desember
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v1i2.1599

Abstract

Biscuits are usually made with flour, the biscuit's water content is not less than 5%. Usually the biscuit formulation is made by adding additional ingredients such as fat, sugar or salt as well as developing ingredients. Then also additional ingredients such as chocolate, fruits and spices that have an influence on taste. Katuk leaves contain 7% protein and up to 19% crude fiber. This leaf also contains vitamin K, pro-vitamin A (beta-carotene), B and C. Because the fiber content in katuk leaves is still high, katuk leaves can still be used as a new food source, reprocessed into biscuits. The purpose of this study was to determine the effect of katuk leaf flour substitution and roasting time on the quality of biscuits. The research used factorial completely randomized design (RAL) with the addition factor of katuk leaf flour 2,3 and 4% and roasting time was 20.25 and 30 minutes. The best treatment in this study was biscuits with the addition of katuk leaf flour 4% and roasting time for 30 minutes with a water content of 11.66%, ash content of 1.18%, fiber content of 0.60%, organoleptic value of 4.38 (very likes) taste organoleptic value 4.20 (very like), and texture organoleptic value 4.35 (very like). Keywords :  
PENGARUH PENAMBAHAN EKSTRAK DAUN BAYAM (Amaranthus Hybridus L.) TERHADAP KUALITAS KERUPUK TEMPE Sri Agustina; Yusran Akbar; Ika Rezvani Aprita; Chairil Anwar; Irmayanti irmayanti
Serambi Journal of Agricultural Technology Vol 5, No 1 (2023): Juni
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v5i1.6121

Abstract

Kerupuk tempe merupakan salah satu makanan tradisional yang digemari oleh semua lapisan masyarakat. Bayam merupakan sayuran yang memiliki nilai serat dan gizi yang tinggi. Penambahan ekstrak daun bayam pada proses pembuatan kerupuk tempe diharapkan menjadi inovasi pada produk kerupuk tempe. Tujuan penelitian ini adalah untuk mengetahui konsentrasi penambahan ekstrak daun bayam yang terbaik terhadap kualitas kerupuk tempe yang dihasilkan. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan 4 perlakuan yaitu B0=0%, B1=10%, B2=20%, B3=30% dan 5 kali ulangan. Hasil penelitian menunjukkan penambahan ekstrak daun bayam memberikan pengaruh nyata terhadap nilai organoleptik warna, tetapi tidak berpengaruh nyata terhadap nilai kadar air, kadar abu, nilai organoleptik (rasa, aroma, tekstur). Hasil penelitian menunjukkan bahwa perlakuan penambahan ekstrak daun bayam sebesar 10% (B1) mendapatkan nilai yang terbaik pada rasa yaitu 3,91 dan nilai aroma 3,70 dari kerupuk tempe yang dihasilkan.
PENAMBAHAN EKSTRAK JAHE MERAH (Zingiber officinale Rosc.) DENGAN KONSENTRASI YANG BERBEDA TERHADAP KUALITAS DENDENG SAYAT DAGING AYAM Mulla Keumalawaty; Irhami Irhami; Chairil Anwar; Ika Rezvani Aprita; Endiyani Endiyani; Irmayanti Irmayanti
Serambi Journal of Agricultural Technology Vol 5, No 1 (2023): Juni
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v5i1.6210

Abstract

Dendeng merupakan produk olahan daging yang mengkombinasikan bumbu-bumbu dan pengeringan. Jahe merah merupakan salah satu dari rempah-rempah yang biasa digunakan sebagai bumbu masak, selain itu pemberi aroma dan rasa pada makanan serta minuman, industri obat, minyak wangi dan jamu tradisional. Tujuan penelitian ini untuk mengetahui penambahan ekstrak jahe merah dengan konsentrasi yang berbeda terhadap kualitas dendeng sayat daging ayam. Penelitian ini menggunakan metode percobaan desain Rancangan Acak Lengkap (RAL) dengan 4 perlakuan yaitu A=0%, B=10%, C=15%, D=20% dan 5 kali ulangan. Hasil penelitian ini memiliki perbedaan nyata terhadap analisis kadar dan uji organoleptik rasa, akan tetapi tidak memiliki perbedaan yang nyata terhadap analisis total mikroba, uji organoleptik warna, aroma dan tekstur. Analisis kadar air tertinggi terdapat pada perlakuan tanpa penambahan konsentrasi ekstrak jahe merah 0% (11,30%) dan terendah pada perlakuan 20% (10,59%).Analisis total mikroba tertinggi terdapat pada perlakuan tanpa penambahan konsentrasi ekstrak jahe merah 0% (48,50 cfu/mL) dan terendah pada penambahan konsentrasi ekstrak jahe 15% (20,80 cfu/mL).Dendeng sayat daging ayam dengan kualitas organoleptik terbaik diperoleh pada perlakuan dengan penambahan ekstrak jahe merah 10% dengan karakteristik rasa 3,12; warna 3,16; aroma 3,14; dan tekstur 10%  2,63 (agak suka); pada tingkat peneriman agak suka. 
The effect of adding red spinach leaf extract (Amaranthus tricolor) with different concentrations on the quality of chicken meatballs Ika Rezvani Aprita; Mulla Kemalawaty; Chairil Anwar; Irhami; Suri Purnama Febri; Suraiya Nazlia
Jurnal Ilmiah Samudra Akuatika Vol 7 No 1 (2023): Jurnal Ilmiah Samudra Akuatika
Publisher : Fakultas Pertanian Universitas Samudra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33059/jisa.v7i1.7547

Abstract

Meatballs are one of the processed food products made from meat and have a fairly high composition of protein, minerals, and vitamins. Red spinach (Amaranthus Tricolor) is one of the vegetables that is less popular among the public. Red spinach contains high antioxidants. This study aims to determine the amount and effect of adding red spinach leaf extract on the quality of chicken meatballs produced. The experimental design used in this study was a complete randomized design (RAL) with a red spinach extract concentration factor consisting of 4 treatment levels, namely A = 0%, B = 10%, C = 30%, D = 50%. Each treatment was carried out 5 times so that 20 experimental units were obtained. The results showed that the addition of red spinach leaf extract with different concentrations of 0%, 10%, 20%, and 50% had a significant effect on the color, taste, aroma, and texture of the resulting chicken meatballs. The best treatment obtained is treatment B where the concentration of adding spinach leaf extract as much as 10% to chicken meatballs according to sensory analysis
Utilization of Mustard Vegetable Waste (Brassica juncea, L) as Organic Liquid Fertilizer (POC) in Gampong Lamceu, Kuta Baru District, Aceh Besar Sri Agustina; Ika Rezvani Aprita; Irhami; Chairil Anwar; Endiyani; Umar HA; Suraiya Nazlia; Suri Purnama Febri
Eumpang Breuh : Jurnal Pengabdian Masyarakat Vol 2 No 2 (2023): EUMPANG BREUH : Jurnal Pengabdian Masyarakat
Publisher : Fakultas Pertanian, Universitas Samudra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33059/ebjpm.v2i2.8978

Abstract

The increase in the amount of household waste along with the increasing population in an area is a major problem in the community. Vegetable waste is the biggest contributor to household waste. Processing vegetable waste into liquid organic fertilizer is one solution to this problem. Lamceu Village is located in Kuta Baro District, Aceh Besar Regency which has a large population, and most of the residents make a living as farmers. This is the basis for choosing the location for community service activities. The Community Service (PkM) group team consisting of several lecturers assisted by several students conducted a survey and analysis of the situation in the village so that problems in the village could be identified. The survey results show the problems faced by the community, namely the low knowledge of the community about household waste processing, especially vegetable waste waste. The solution to the problems faced by the community is to provide knowledge of the process of making liquid organic fertilizer (POC) from mustard vegetable waste. This Community Service activity aims to socialize the community to be able to improve knowledge and skills through the processing of mustard vegetable waste as a basic material for the manufacture of Liquid organic fertilizer (POC) in Lamceu village. The result of this community service activity is that the community has understood and known the process of making liquid organic fertilizer from mustard vegetable waste and is able to practice it so that it can be applied as fertilizer for plants in the yard and on agricultural land. Keywords: Aceh Besar; Lamceu; Waste: liquid organic fertilizer; Mustard
PENERIMAAN PANELIS TERHADAP ES KRIM ALPUKAT Anwar, Chairil; Irhami, Irhami; Aprita, Ika Rezvani; Irmayanti, Irmayanti; Kemalawaty, Mulla
Jurnal Ilmu dan Teknologi Peternakan Vol. 12 No. 1 (2024)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jitp.v12i1.31272

Abstract

Buah alpukat memiliki daging buah dengan warna yang menarik, tidak manis namun beraroma khas, serta memiliki kandungan lemak yang tinggi. Kandungan lemak tinggi ini menjadikan alpukat berpotensi sebagai krim nabati dalam basis pembuatan es krim sehingga berfungsi memberikan aroma dan kontribusi rasa, serta untuk memberi tekstur halus pada es krim. Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan buah alpukat (Persea americana Mill) sebagai krim nabati terhadap kualitas organoleptik es krim. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan konsentrasi penambahan buah alpukat yang terdiri 4 (empat) taraf perlakuan, yaitu A=20%, B=40%, C=60%, dan D=80%. Konsentrasi buah alpukat berpengaruh sangat nyata (P<0,01) terhadap nilai organoleptik warna dan rasa namun berpengaruh tidak nyata (P>0,05) terhadap nilai organoleptik aroma dan tekstur. Es krim dengan kualitas organoleptik terbaik diperoleh pada perlakuan penambahan alpukat pada konsentrasi 40% dengan karakteristik: warna 4,10 (suka); rasa 4,00 (suka); aroma 3,65 (suka); dan tekstur 3,46 (agak suka).
The Socialisation of Groundnut-based Tempeh Making (Arachis hypogaea) in Gue Village, Kuta Baro Sub-district, Aceh Besar District Aprita, Ika Rezvani; Sri Agustina; Chairil Anwar; Irhami; Endiyani; Maghfirah; Zulvia Maika Letis; Humeira; Suraiya Nazlia; Suri Purnama Febri
Eumpang Breuh : Jurnal Pengabdian Masyarakat Vol 3 No 1 (2024): EUMPANG BREUH : Jurnal Pengabdian Masyarakat
Publisher : Fakultas Pertanian, Universitas Samudra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33059/ebjpm.v3i1.10665

Abstract

Gue Village, located in Kuta Baro Sub-district, Aceh Besar District, has a large population, and most of the population works as farmers. This is the basis for choosing the location of community service activities. The Community Service Team (PkM) consisting of several lecturers assisted by several students conducted a survey and situation analysis in the village so that problems in the village could be identified. The survey results showed the problems faced by the community, namely the low level of community knowledge about diversification of processed food products, especially in peanut commodities. This is the basis for the implementation of community service activities to make tempeh made from peanut raw materials. This activity aims to socialise the community to be able to increase knowledge and skills through the use of peanuts as raw material for making tempeh in Gue village. The result of this community service activity is that the community is able to make tempeh products from peanut raw materials.
Effectiveness of Pandan Wangi (Pandanus amaryllifolius) Leaf Extract on The Quality Of Preserving Salted Duck Eggs: EFEKTIVITAS SARI DAUN PANDAN WANGI (PANDANUS AMARYLLIFOLIUS) TERHADAP KUALITAS PENGAWETAN TELUR ITIK ASIN Ika Rezvani Aprita; Zulvia Maika Letis; Mulla Kemalawaty; Chairil Anwar; Sukinem; Irmayanti
ROCE : Jurnal Pertanian Terapan Vol. 1 No. 2 (2024): JPT ROCE 2, 2024
Publisher : PT. ROCE WISDOM ACEH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71275/roce.v1i2.49

Abstract

Duck eggs are a source of animal protein which generally have lower foam properties and stability compared to purebred chicken eggs, so that the use of duck eggs is still very less compared to purebred chicken eggs in various processed food products. One form of processed food product from duck eggs is salted duck eggs which are obtained by preserving them using salt (salting). In the preservation process, duck eggs are very susceptible to contamination, so alternatives are needed that can inhibit bacterial growth. Fragrant pandan leaves (Pandanus Ammaryllifolius) are believed to be able to suppress the growth of Escherichia Coli and Staphylococcus aureus bacteria, which are 2 types of bacteria that are an indication of food safety. The aim of this research is to determine the effectiveness of adding fragrant pandan leaf extract (Pandanus Amoryllifolius) on the quality of salted duck eggs produced. The method used in this research was a Completely Randomized Design (CRD) model analysis with the concentration factor of adding fragrant pandan leaf extract (Pandanus amaryllifolius). The method used in this research was a Completely Randomized Design (CRD) model analysis with the concentration factor of adding fragrant pandan leaf extract (Pandanus Amaryllifolius) consisting of 5 treatments, namely A = 0%, B = 3% C = 6%, D = 9 %, E = 12%. Each treatment was carried out 4 times to obtain 20 experimental units. Each treatment was carried out 4 times to obtain 20 experimental units. The results of the research showed that the addition of fragrant pandan leaf juice (Pandanus Amoryllifolius) had a significant effect on the organoleptic test of salted eggs, marked by a decrease in weight loss, ranging from 0,14-13,26 with an  average value of 3.09. The total microbacterial test ranged between 0.63x10-7 CFU/mL- 16.16 x 10-7 CFU/mL with an average value of 6.15 x 10-7 CFU/mL, and organoleptic test that the panelists still like.  
Co-Authors ambartiasari, Geta Endiyani Endiyani Endiyani Endiyani Endiyani Endiyani HA, Umar Hanny Hafiar Hayatun Nufus Humeira Ika Rezvani Aprita Ika Rezvani Aprita Irhami Irhami Irhami Irhami Irhami Irhami Irhami Irhami, Irhami Irmayanti Irmayanti Irmayanti Irmayanti Irmayanti, Irmayanti Kemalawaty, Mulla MAGHFIRAH Maghfirah, Maghfirah Mizar Liyanda Muhammad Amran Muhammad Zul Ikhsanul Majid Mulla Kemalawaty Mulla Kemalawaty Mulla Keumalawaty Rachmat Hidayat Reza Salima Rita Sunartaty Sri Agustina Sri Agustina Sukinem Suraiya Nazlia Suraiya Nazlia Suraiya Nazlia Suri Purnama Febri Suri Purnama Febri Surya Darma Umar HA Yusran Akbar Zulvia Maika Letis