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All Journal Jurnal Ilmiah Mahasiswa Agrokomplek Jurnal Ragam Pengabdian
Fadhilah Azzah Atiqah
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Agriculture, Biological Sciences & Forestry Education Environmental Science Social Sciences Other

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Transformasi Tunas Liar Tembakau (Nicotiana tabacum L.) Menjadi Pest Control Organik: Inovasi Berbasis Zero Waste Agriculture Fadhilah Azzah Atiqah; Maria Yestiana M. K. Leo
Jurnal Ilmiah Mahasiswa Agrokomplek Vol. 5 No. 1 (2026): Jurnal Ilmiah Mahasiswa Agrokomplek
Publisher : Fakultas Pertanian Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/p3pt2v80

Abstract

Pertanian modern menghadapi tantangan berupa meningkatnya serangan organisme pengganggu tanaman (OPT), resistensi terhadap pestisida sintetis, serta dampak residu kimia terhadap lingkungan. Pemanfaatan limbah biomassa tanaman sebagai pestisida nabati menjadi salah satu alternatif pengendalian hama yang ramah lingkungan. Artikel ini bertujuan mengkaji potensi kandungan bioaktif tunas liar tembakau (Nicotiana tabacum L.), menganalisis mekanisme kerja senyawa alkaloid terhadap serangga, serta mengevaluasi peluang penerapannya dalam sistem zero waste agriculture. Penelitian menggunakan metode studi literatur terhadap jurnal nasional dan internasional terbitan 2015–2025 yang relevan. Hasil sintesis menunjukkan bahwa tunas liar tembakau mengandung nikotin, anabasin, dan nornikotin yang bersifat neurotoksik melalui penghambatan reseptor asetilkolin pada sistem saraf serangga. Metode ekstraksi air panas dan fermentasi meningkatkan efektivitas pelarutan senyawa aktif dengan tingkat mortalitas tinggi terhadap hama penghisap dan pengunyah daun. Pemanfaatan tunas liar mendukung prinsip zero waste agriculture karena mengoptimalkan biomassa yang sebelumnya menjadi limbah. Dengan demikian, tunas liar tembakau berpotensi sebagai pest control organik yang berkelanjutan, meskipun aspek keamanan dan standarisasi formulasi masih memerlukan penelitian lanjutan.
Pengaruh Konsentrasi Dan Variasi Waktu Inkubasi Terhadap Mutuvirgin Coconut Oil (VCO) Fadhilah; Fadhilah azzah atiqah; Maria Yestiana M.K Leo; Siti Rahmah; Maria Imelda Humoen
Jurnal Ragam Pengabdian Vol. 3 No. 2 (2026): Mei-Agustus, Sustainable Development Goals (SDGs): Multidisciplinary Perspectiv
Publisher : Lembaga Teewan Journal Solutions

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62710/kfhe7636

Abstract

This study aimed to evaluate the effect of baker’s yeast concentration and fermentation time on the quality of Virgin Coconut Oil (VCO) and to determine the optimal treatment for producing high-quality VCO. An experimental method was employed using a two-factor factorial Completely Randomized Design (CRD). The factors tested were yeast concentration (0 g, 1 g, and 2 g) and fermentation time (24, 36, and 48 hours). The observed parameters included yield, moisture content, free fatty acid (FFA) content, and organoleptic characteristics such as aroma, color, and taste. The results showed that both yeast concentration and fermentation time significantly affected (P < 0.05) VCO yield, moisture content, FFA levels, and organoleptic properties. The 1 g yeast treatment produced the best overall results, yielding 18.9% VCO with a moisture content of 0.21%, while the 2 g treatment did not show significant improvements in several parameters. The highest yield (19%) was obtained after 24 hours of fermentation, whereas 48 hours of fermentation resulted in a moisture content of 0.24% and an FFA value of 0.28%. Organoleptic evaluation indicated no significant differences in aroma and taste among treatments; however, fermentation time significantly influenced VCO color. Overall, the use of 1 g baker’s yeast combined with an appropriate fermentation period produced VCO with superior quality characteristics.
Co-Authors Fadhilah Maria Imelda Humoen Maria Yestiana M. K. Leo Maria Yestiana M.K Leo siti rahmah