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If'all, If'all
Fakultas Pertanian Universitas Alkhairaat Palu
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PENGARUH KONDISI PENYIMPANAN DAN BERBAGAI VARIETAS BAWANG MERAH LOKAL SULAWESI TENGAH TERHADAP VIABILITAS DAN VIGOR BENIH If'all If'all; Idris Idris
Jurnal Agroqua: Media Informasi Agronomi dan Budidaya Perairan Vol 14 No 2 (2016): Agroqua Journal
Publisher : University of Prof. Dr. Hazairin, SH

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

Abstract

Tujuan penelitian ini adalah untuk menentukan kondisi penyimpanan yang tepat pada varietas Lembah Palu, varietas Palasa dan varietas Tinombo yang mampu mempertahankan vigor daya simpan umbi bawang merah dan Viabilitas benih atau daya hidup benih bawang merah. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) pola faktorial dua faktor. Faktor pertama adalah kondisi penyimpanan (K), yang terdiri dari tiga taraf, yaitu : K1 = Ruangan terbuka (dianginkan), K2 = Ruangan yang diberi AC dan K3 = Diletakkan di atas dapur (diasap), sedangkan faktor kedua adalah jenis varietas (L), yaitu yang terdiri dari tiga jenis, yaitu : L1 = varietas lembah palu, L2 = varietas palasa dan L3 = varietas tinombo. Maka diperoleh 3 x 3 = 9 kombinasi perlakuan, setiap kombinasi perlakuan diulang tiga kali, sehingga terdapat 9 x 3 = 27 unit percobaan. Setiap unit percobaan digunakan 20 butir benih, sehingga diperlukan 27 x 20 = 540 butir benih. Pengelompokkan berdasarkan ukuran benih. Hasil penelitian menunjukkan bahwa terjadi interaksi antara perlakuan kondisi penyimpanan dan jenis varietas terhadap viabilitas dan vigor benih bawang merah pada kadar air benih. Kondisi penyimpanan diasapi memberikan pengaruh lebih baik terhadap viabilitas dan vigor benih bawang merah. Varietas lembah palu toleran terhadap kondisi penyimpanan, karena tidak menurunkan viabilitas dan vigor benih, meskipun disimpan pada tempat yang berbeda.Kata kunci: kondisi penyimpanan, varietas, viabilitas dan vigor
PENGARUH PENAMBAHAN CARBOXY METHYLCELLULOSE DAN WAKTU PEMASAKAN TERHADAP MUTU SELAI NANAS Naomi Uli Arta Siagian; Abdul Rahim; Baharuddin Baharuddin; Ifall Ifall
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 44, No 2 (2019)
Publisher : Pusat Publikasi Jurnal Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v44i2.1719

Abstract

Pineapple Jam Quality Quality is determined by CMC concentration factors and cooking time. This study aims to study the effect of the addition of CMC and the length of cooking on the quality of pineapple jam so that it can be accepted by consumers. This research was conducted at the Laboratory of Processing, Faculty of Agriculture, Alkhairaat University Palu and Agro-Industry Laboratory, Faculty of Agriculture, University of Tadulako Palu. This research was conducted using factorial experiments arranged in a Randomized Block Design with three replications. The first factor of CMC concentration consisted of treatments C1 = 0.5%, C2 = 1.0%, and C3 = 1.5%. The second factor is the length of cooking, namely drying T1 = 20 minutes, T2 = 25 minutes and T = 30 minutes. The data obtained were analyzed by variance, followed by the BNJ test at the 0.05% level with the parameters of the test of amendment, moisture content, ash content, dietary fiber content, vitamin C, total acid content, and organoleptic test. The results showed that the best combination was found in 0.5% CMC concentration with 20 minutes cooking time. The treatment characteristics of 0.5% CMC concentrations with a cooking duration of 20 minutes resulted in better pineapple jams including water content (46.60%), ash content (0.86%), vitamin C (14.30%), and organoleptic levels the best for the aroma of pineapple jam on the treatment of 0.5% CMC concentration with a cooking duration of 20 minutes obtained the highest panelist assessment score of (4.72) with the "very like" hedonic scale.
Mutu Kimia Dan Organoleptik Nugget Ikan Tuna Dengan Penambahan Berbagai Kombinasi Tepung Wortel If'all If'all; Minarny Gobel; Fahmi Fahmi; Irfan Pakaya
JURNAL AGROINDUSTRI HALAL Vol. 4 No. 1 (2018): Jurnal Agroindustri Halal
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (236.181 KB) | DOI: 10.30997/jah.v4i1.1128

Abstract

The purpose of this research is to know and study various combination of carrot flour to chemical quality and organoleptic quality of tuna nugget. This study used Completely Randomized Design (RAL) with 4 treatments, and 4 replications. The research that will be done is as follows: R0 = 15% tapioca starch + 5% cornstarch + 0% carrot flour; R1 = 10% tapioca starch + 5% maize starch + 5% carrot flour; R2 = 5% tapioca starch + 5% maize flour + 10% carrot flour and R3 = 5% tapioca starch + 15% carrot starch. Each treatment was repeated four times, so there were 16 experimental units. To know the effect of the experiment, then the diversity test is done and if the result of the diversity test show the real effect, then continued with the test of the Least Significant Difference (LSD). The results showed that the addition of various carrot starch combinations had significant effect on protein content, crude fiber and tuna nugget fat but no significant effect on water content, b-carotene and organoleptic qualities of tuna nugget. a 10% tapioca starch combination, 5% cornstarch and 5% carrot flour give the highest levels of protein, coarse fiber, tuna nugget fat. Combination of 5% tapioca starch and 15% carrot flour gave the organoleptic qualities of tuna nuggets tend to be favored by panelists.
Pelatihan Keterampilan Melalui Diversifikasi Produk Olahan Makanan Berbasis Ikan Bagi Kelompok Wanita Adipura Rt 04/RW 04 Kelurahan Lere Kecamatan Palu Barat Hasmari Noer; If'all If'all; Arfan Arfan; Juhana Juhana
ABDIKAN: Jurnal Pengabdian Masyarakat Bidang Sains dan Teknologi Vol. 1 No. 4 (2022): November 2022
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/abdikan.v1i4.1094

Abstract

Today's urban communities tend to buy practical food, namely those that are ready to cook (ready to be cooked) and ready to eat (ready to eat). Ready of cook means that it takes less time to prepare food. One form of food that is ready to cook is processed fish-based food. Partner problems are: Can fish-based food processing diversification be a business opportunity; and can increase public interest in consuming fish. Adipura Women's Group RT 04/RW 04 Lere Village, West Palu District, which is incorporated is still very limited in knowledge about diversification of fish-based food processing. The purpose of the activity is to find out business opportunities for diversifying fish-based food processing. To find out the public's interest in fish-based food processing. Improving the skills of the Adipura Women's group RT 04/RW 04 Lere Village, West Palu District in diversifying fish-based food processing. Using the Community Education method with Participatory Rural Appraisal (PRA/RRA), training methods, trial demonstrations, and coaching and evaluation of partner small business groups. The methods applied are: The methods applied to this activity in order to build human resources, especially group partners through the stages of implementing the activities, are field surveys, socialization, training, discussions, demonstration plots and mentoring and monev. The result of this training activity is an increase in the ability to run a partner's business through the training activities held. Increasing the ability and income of the community partners in activities with the technology of processing fish into various types of processed products, is one of food diversification and food preservation.
Pemanfaatan Tanaman Sereh Wangi Melalui Pelatihan Pembuatan Sabun Organik dan Teh Herbal Lisa Indriani; If'all; Arfan; Multazam
BERNAS: Jurnal Pengabdian Kepada Masyarakat Vol. 4 No. 1 (2023)
Publisher : Universitas Majalengka

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (607.468 KB) | DOI: 10.31949/jb.v4i1.4094

Abstract

Lahan kering yang pasif dan iklim yang cukup kering menjadi polemik pada petani Desa Sibedi, sehingga memanfaatkan lahan dengan tanaman yang mudah dibudidaya pada lahan kering dan memiliki manfaat ekonomi seperti tanaman sereh wangi merupakan jalan keluar bagi petani di Desa Sibedi. Tanaman sereh wangi memiliki banyak manfaat bagi kesehatan masyarakat, selain itu pengolahan tanaman sereh wangi dengan teknologi sederhana dapat meningkatkan perekonomian petani. Pengabdian pemanfaatan tanaman sereh wangi melalui pelatihan pembuatan sabun organik dan teh herbal ini bertujuan menambah pengetahuan, keterampilan dan kreatifitas petani dalam mengolah hasil pertanian yang berdampak pada peningkatan ekonomi petani di Desa Sibedi. Metode penelitian dimulai denga observasi, yang dilanjutkan dengan pelatihan yang dilakukan menggunakan metode  presentasi dan demonstrasi. Hasil pelatihan sabun organik dan teh herbal, memberikan informasi dan pengetahuan pemanfaatan Tanaman Sereh Wangi, serta transfer teknologi metode pembuatan sabun organik dan teh herbal dari Sereh Wangi kepada petani petani, dimana produk ini adalah produk yang mudah dibuat, bermanfaat bagi kesehatan, dan dapat dijual untuk meningkatkan ekonomi petani.
Modifikasi Pati Secara Asetilasi Terhadap Gugus Fungsi Asetil dan Kristanilitas Pati Ubi Banggai Asetat If'all If'all; Asriani Hasanuddin; Abdul Rahim; Syahraeni Kadir
Rekayasa Vol 12, No 2: Oktober 2019
Publisher : Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (723.364 KB) | DOI: 10.21107/rekayasa.v12i2.5857

Abstract

Penelitian ini bertujuan untuk menentukan karakteristik gugus fungsi asetil dan kristanilitas pati ubi banggai asetat melalui modifikasi pati secara asetilasi dengan waktu reaksi yang berbeda. Penelitian ini menggunakan Rancangan Acak Lengkap dengan perlakuan waktu reaksi (T) yaitu T1 : 30 menit, T2 : 35 menit, T3 : 40 menit, T4 : 45 menit, T5 : 50 menit, T6 : 55 menit. Penelitian ini  dilakukan untuk menentukan karakteristik pengikatan gugus fungsi asetil FTIR dan kristanilitas XRD.   Hasil penelitian menunjukkan bahwa terbentuknya pati ubi banggai asetat ditunjukkan dengan hasil identifikasi FTIR berupa adanya serapan gugus karbonil (C=O) pada bilangan gelombang 1651,07 cm-1, 1645,28 cm-1, 1643,35 cm-1, 1645,28 cm-1, 1651,07 cm-1 dan 1647,21 cm-1 dan munculnya gugus fungsi (C-O) ester dari gugus asetil pada bilangan gelombang 1163,08 cm-1, 1161,15 cm-1, 1159,22 cm-1, 1161,15 cm-1, 1163,08 cm-1 dan 1155,36 cm-1. Hasil analisis kristanilitas difraktogram XRD pati ubi banggai asetat diperoleh pada waktu reaksi 50 menit (16,97%) yang bersifat kristalin.Modification of Starch by Acetylation of the Acetyl Function Group and the Kristanility of Banggai Yam Starch AcetateAbstractThis study aims to determine the characteristics of the acetyl functional groups and the Banggai yam acetate crystallinity by acetylation modification of starch with different reaction times. This study uses a Completely Randomized Design with treatment time of reaction (T) namely T1: 30 minutes, T2: 35 minutes, T3: 40 minutes, T4: 45 minutes, T5: 50 minutes, T6: 55 minutes. This study was conducted to determine the binding characteristics of the acetyl FTIR functional groups and the XRD crystallinity. The results showed that the formation of banggai yam starch with acetate was indicated by the results of FTIR identification in the form of absorption of carbonyl groups (C = O) at wave number 1651.07 cm-1, 1645.28 cm-1, 1643.35 cm-1, 1645, 28 cm-1, 1651.07 cm-1 and 1647.21 cm-1 and the appearance of the functional group (C-O) esters of the acetyl group at wave number 1163.08 cm-1, 1161.15 cm-1, 1159.22 cm-1, 1161.15 cm-1, 1163.08 cm-1 and 1155.36 cm-1. The results of the analysis of the XRD diffractogram crystallinity of starch cassava proud with acetate were obtained at a reaction time of 50 minutes (16.97%) which were crystalline.Keyword : Banggai yam starch, asetylation, FTIR, XRD
Tumbuh Bersama: Mendukung Pertanian Lokal, Ketahanan Pangan, Kelestarian Lingkungan, dan Pengembangan Masyarakat If'all; Lalu Unsunnidhal; Irma Hakim
Jurnal Pengabdian West Science Vol 2 No 05 (2023): Jurnal Pengabdian West Science
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/jpws.v2i5.376

Abstract

Mendukung pertanian lokal telah muncul sebagai solusi potensial untuk mengatasi tantangan ketahanan pangan, kelestarian lingkungan, dan pengembangan masyarakat. Penelitian ini bertujuan untuk mengeksplorasi manfaat dan tantangan yang terkait dengan mendukung pertanian lokal serta dampaknya terhadap bidang-bidang tersebut di atas. Melalui pendekatan metode campuran, termasuk survei, wawancara, studi kasus, dan analisis kebijakan, penelitian ini mengkaji hambatan dalam adopsi secara luas, menilai dampaknya terhadap ketahanan pangan dan kelestarian lingkungan, serta mengeksplorasi aspek pengembangan masyarakat. Temuan-temuannya menyoroti tantangan pasar, kendala kebijakan, dan masalah kelangsungan ekonomi sebagai hambatan bagi pertanian lokal. Mendukung pertanian lokal secara positif mempengaruhi ketahanan pangan dengan mendiversifikasi sumber pangan dan membangun sistem pangan yang tangguh. Hal ini juga berkontribusi terhadap kelestarian lingkungan melalui praktik pertanian berkelanjutan dan mengurangi jejak karbon. Selain itu, pertanian lokal mendorong pengembangan masyarakat dengan mendukung ekonomi lokal, mempromosikan kohesi sosial, dan meningkatkan keterlibatan masyarakat. Studi ini merekomendasikan intervensi kebijakan, termasuk rencana sistem pangan lokal yang komprehensif, kebijakan dan insentif yang mendukung, kampanye kesadaran konsumen, dan kemitraan yang kuat, untuk mempromosikan dan mempertahankan pertanian lokal. Dengan menerapkan rekomendasi ini, para pembuat kebijakan dan pemangku kepentingan dapat bekerja untuk menciptakan sistem pangan yang berkelanjutan dan tangguh yang memprioritaskan kesejahteraan individu, masyarakat, dan lingkungan.
KADAR PROTEIN, KADAR LEMAK, KADAR AIR, DAN TOTAL MIKROBA BAKSO DAGING SAPI YANG DIOLAH DENGAN PENGENYAL TEPUNG KELADI, TEPUNG TAPIOKA DAN ASAP CAIR TEMPURUNG KELAPA Sukisman Abdul Halid; Abdul Rahim; Minarny Gobel; If'all If'all
MEDIAGRO Vol 19, No 2 (2023): MEDIAGRO
Publisher : Universitas Wahid Hasyim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31942/mediagro.v19i2.8438

Abstract

The lifestyle and eating patterns of the community make residents more demanding for instant food products and guaranteed food safety for consumption. One of the foodstuffs that are in great demand by the public is beef meatballs. The process of making meatballs generally uses ingredients a tapioca starch thickener that can create meatballs with the characteristics of taste, chewy, compact, and juicy that are favored by consumer .In addition to the use of tapioca flour as a meatball thickener, it is necessary to look for other thickening agents as a meatball thickener, namely taro flour as a safe alternative to use as a natural thickener in the manufacture of meatballs. In this research, an analysis of the physical and chemical properties was attempted, including protein content, fat content, water content, as well as an analysis of the total microbial( Total Palte Count/ TPC) beef meatballs processed with taro flour, tapioca flour, and coconut shell liquid smoke. The results showed that the highest protein content was obtained in the B2 meatball sample, namely 12, 22+ 0. 12% and the lowest was obtained in the B3 meatball sample, which was 9. 11+ 0. 54%, the highest fat content was obtained in the B2 sample code, namely 0, 24+ 0, 01% and the lowest was obtained in sample code B4 of 0, 17+ 0, 01%, the highest water content obtained in sample code B1 of 76, 10+ 0. 67%, and the lowest was obtained in sample code B0( control) of 70, 20+ 0. 03%, and the highest average total number of microbes was obtained in sample code B4 which was 5, 92+ 0. 12 log cfu/ gr, and the lowest was obtained at sample code B1 of 0. 07+ 0. 07 log cfu/ gr.
Bibliometric Analysis of the Adoption and Innovation of Agricultural Processing Technologies: A Global Perspective Indriyani; Dyah Ayu Suryaningrum; Muh. Aniar Hari Swasono; If'all
West Science Interdisciplinary Studies Vol. 1 No. 07 (2023): West Science Interdisciplinary Studies
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/wsis.v1i07.123

Abstract

The adoption and innovation of agricultural processing technology play a vital role in ensuring food security, sustainability, and competitiveness in the agricultural sector. This research presents a comprehensive bibliometric analysis of academic literature on agricultural processing technology adoption and innovation from a global perspective. The study aims to identify key research trends, influential authors, major research themes, and emerging areas of interest in this domain. The dataset was collected from reputable scholarly databases, and VOSviewer analysis was used to visualize co-authorship networks, keyword clusters, and citation impact maps. The results revealed seven distinct clusters of research themes, including agricultural enterprise and innovation policy, market competitiveness, quality of food processing technology, technology innovation for rural development, sustainable development, technology transfer, big data in agriculture, and agribusiness and innovation technology. Moreover, ten highly cited research papers were identified, signifying their significant impact on the field. The findings offer valuable insights for policymakers, researchers, and industry stakeholders to enhance agricultural productivity, promote sustainable practices, and foster technology-driven innovations for a resilient global food system.
Pemanfaatan Tanaman Sereh Wangi Melalui Pelatihan Pembuatan Sabun Organik dan Teh Herbal Lisa Indriani; If'all; Arfan; Multazam
BERNAS: Jurnal Pengabdian Kepada Masyarakat Vol. 4 No. 1 (2023)
Publisher : Universitas Majalengka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31949/jb.v4i1.4094

Abstract

Lahan kering yang pasif dan iklim yang cukup kering menjadi polemik pada petani Desa Sibedi, sehingga memanfaatkan lahan dengan tanaman yang mudah dibudidaya pada lahan kering dan memiliki manfaat ekonomi seperti tanaman sereh wangi merupakan jalan keluar bagi petani di Desa Sibedi. Tanaman sereh wangi memiliki banyak manfaat bagi kesehatan masyarakat, selain itu pengolahan tanaman sereh wangi dengan teknologi sederhana dapat meningkatkan perekonomian petani. Pengabdian pemanfaatan tanaman sereh wangi melalui pelatihan pembuatan sabun organik dan teh herbal ini bertujuan menambah pengetahuan, keterampilan dan kreatifitas petani dalam mengolah hasil pertanian yang berdampak pada peningkatan ekonomi petani di Desa Sibedi. Metode penelitian dimulai denga observasi, yang dilanjutkan dengan pelatihan yang dilakukan menggunakan metode  presentasi dan demonstrasi. Hasil pelatihan sabun organik dan teh herbal, memberikan informasi dan pengetahuan pemanfaatan Tanaman Sereh Wangi, serta transfer teknologi metode pembuatan sabun organik dan teh herbal dari Sereh Wangi kepada petani petani, dimana produk ini adalah produk yang mudah dibuat, bermanfaat bagi kesehatan, dan dapat dijual untuk meningkatkan ekonomi petani.
Co-Authors Abas Abas Abdul Rahim Ananda, Lilian Arfan Arfan Asnani Asnani Asrawaty Asrawaty, Asrawaty Asriani Hasanuddin Baharuddin Baharuddin Basrin, Fitriani Bisinda, Sultan Djaru, Lala H Dyah Ayu Suryaningrum Eko Cahyono, Eko Fahmi Fahmi Fahmi Fahmi Fathurahmi, Siti Frets Jonas Rieuwpassa Hasmari Noer Idris Idris ILHAM Indriyani Indriyani Indriyani Irfan Pakaya Irma Hakim Jugni Hadiustri Agape Juhana Juhana Jumardin Jusman, Jusman Lalu Unsunnidhal Limbong, Ferawati Lisa Indriani Lisa Indriani Bangkele Loulembah, Fachry Lutfiah Sahabuddin Maliode, Yunita Isabela Mappiratu Mappiratu Melongkade, Regina Juliana Minarny Gobel Misriyani Misriyani Muh. Aniar Hari Swasono Muhammad Fawzul Alif Nugroho Muhammad Jufri Multazam Nahdiya Kasim Naomi Uli Arta Siagian Nofrianto Nofrianto Novalina Maya Sari Ansar Pakaya, Irfan Rahmi, Rahmi Ramadhani Chaniago RATNAWATI Sabariyah, Sitti Sayani Siti Fathurahmi Siti Fathurrahmi Siti Sabariyah Spetriani Spetriani Spetriani Spetriani Spetriani, Spetriani Sri Sudewi Sukisman Abdul Halid Sukmawati, Sukmawati Sultan Sultan Sumarni Suryaningrum, Dyah Ayu Syahraeni Kadir Tanod, Wendy Usman Made Wahid, Siti Fathurahmi Yana Sambeka