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Hamidin Rasulu
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INDONESIA
Jurnal Pertanian Khairun (JPK)
Published by Universitas Khairun
ISSN : -     EISSN : 28299728     DOI : 10.33387/jpk
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Jurnal Pertanian Khairun (JPK) merupakan jurnal peer-reviewed yang diterbitkan oleh Program Studi Magister Ilmu Pertanian, Universitas Khairun. JPK terbit 2 kali dalam setahun, yakni Edisi Juni dan Desember. Jurnal ini berisi artikel-artikel ilmiah dari hasil penelitian di bidang ilmu-ilmu Pertanian.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 115 Documents
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Analisis Nilai Tambah Pengolahan Ikan Tuna (Studi Kasus Pada: Home Industry Rhoa Z Kota Ternate) Mani, Orwin La; Kaddas, Fatmawati; Fatmawati, Mila
Jurnal Pertanian Khairun Vol 3, No 2: (Desember, 2024)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/jpk.v3i2.9198

Abstract

Simple processing of tuna catches can create added value. Production of tuna fish which is processed into fish floss and garo rica fish is also one of the superior products in the Rhoa Z Home Industry and has a relatively high selling price compared to other products. The aim of the research is to determine the income and added value of tuna fish processing obtained by Home Industry Rhoa Z. The method used in the research is the Hayami analysis method. The research results obtained on tuna fish processing products for fish floss products have an income of Rp. 51,456,108 fish floss in two sizes, 100 grams and 200 grams, 100 gram fish floss has an added value of IDR. 57,900 or 4.19% of production results. For 200 grams of fish floss, there is an added value of IDR. 41,800 or 1.39% of production results. Garo Rica fish has an income of Rp. 194,448,108 garo rica fish, there are also two sizes, 150 grams and 200 grams, 150 gram garo rica fish has an added value of Rp. 5,183 or 0.104% of production results. 200 gram Garo Rica fish has an added value of IDR. 23,713 or 0.30% of production results.Keywords: Value Added, Hayami Analysis, Tuna Fish Processing. 
Analisis Dampak Rehabilitasi Hutan dan Lahan Di DAS Mikro Tosoa dan Tuguaer Sub DAS Ake Leije Mata Kabupaten Halmahera Barat Yusril, Muhammad; Sofyan, Adnan; Hadun, Ramli
Jurnal Pertanian Khairun Vol 1, No 2: (Desember, 2022)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/jpk.v1i2.4865

Abstract

Forest and land rehabilitation (RHL) is a strategic program of the government in the field of forestry development. RHL aims and objectives to restore, maintain, and improve the function of forests and lands to be maintained. The study aimed to analyze the impact of RHL activities in the Tosoa Micro Watershed and the Ake Leije Mata Sub-Watershed Tuguaer, South Mother District, West Halmahera Regency. The assessment of planting success was carried out with a systematic sampling technique with random start with a sampling intensity of 5% on each planting plot at the Micro Watershed RHL site. The plant assessment plot is rectangular (40 m x 25 m) with a distance between the measuring plots for the North – South direction of at least 200 m while the East – West direction is at least 100 m. The data collected is in the form of primary data and secondary data. Data on the assessment of planting success were analyzed by descriptive and estimating methods. The results of the analysis are classified into the criteria for successful planting, while the impact analysis shown to determine erosion and sedimentation.  The results showed that in general, the success rate of planting in the Tosoa and Tuguaer RHL Micro Watersheds carried out in 2019 - 2021 was classified as successful. The percentage of successful planting in the Micro RHL watershed of the Tosoa protected forest block and Planting Monument (P0), First Year Maintenance (P1), and Second Year Maintenance (P2) respectively was 82.27%, 79.55% and 76.08%. The average growth of RH plants in the Micro watershed of the Tosoa protected forest block and Planting Tuguaer (P0), First Year Maintenance (P1) and Second Year Maintenance (P2) respectively by 49 cm, 52 cm and 55.16%. Prediction of Erosion Value in the Tuguaer Block RHL Micro Watershed (145.57 tons / ha / th); and the Tosoa Block (90.59 tons/ha/th) and the predicted sediment value of the Tuguaer Block (50.89 tons/ha/th); and Tosoa Block (24.41 tons/ha/th).Keywords : Rehabilitation, Success, Micro Watershed, Erosion, Sedimentation.
KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK KERUPUK AMPAS TAHU DENGAN PENAMBAHAN IKAN NILA (Oreochromis niloticus) Aziz, Muhammad; Albaar, Nurjanna; Rasulu, Hamidin
Jurnal Pertanian Khairun Vol 3, No 2: (Desember, 2024)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/jpk.v3i2.9352

Abstract

Tofu dregs are byproducts generated during the manufacturing of tofu, derived from the pressing and compressing of soybean pulp. A byproduct of tofu production is tofu dregs. The physicochemical and organoleptic characteristics of tofu dregs crackers with the addition of tilapia (Oreochromis niloticus) are the subject of this research. A completely randomized design (CRD), which used 1 factor, 5 treatments and 3 replications, used a mixture of tofu dregs and tilapia fish. The concentrations of tofu dregs and tilapia meat (P) are as follows: 90%: 10%; 80%: 20%; 70%: 30%; 60%: 40%; and 50%:50%. The results indicated that tofu dregs crackers significantly influenced each characteristic assessed: physical (fracture strength and swelling volume), chemical (water, ash, protein, fat, and carbs), and organoleptic (color, taste, scent, and texture) at p 0.05. In this study, treatment P1, which contained 90% tofu dregs and 10% tilapia, had physical test results such as a breaking force of 2.16 N/s and a swelling volume of 14.16%. On the other hand, organoleptic tests of color 3.79, taste 4.28, aroma 4.05, and texture 4.14 were obtained by treatment P1. The panelists found that the tofu dregs crackers treated in treatment P1 were more preferred. Because it meets the SNI requirements for fried crackers, the water content of 11.57% in P3 is the best result. Keywords: Tofu dregs, crackers, physicochemistry, organoleptic, tilapia
ANALISIS KARAKTERISTIK ORGANOLEPTIK IKAN TUNA ASAP YANG DIHASILKAN DENGAN METODE PENGASAPAN TRADISIONAL DI DESA MALALANDA KECAMATAN KULISUSU KABUPATEN BUTON UTARA Muchtar, Febriana; Hastian, Hastian
Jurnal Pertanian Khairun Vol 2, No 1: (Juni 2023)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/jpk.v2i1.6318

Abstract

Fish smoking is a popular method of fish preservation which extends the shelf life of fish and diversify the range of processed fish products. Smoked tuna is a special dish from Malalanda Village, North Buton Regency that is processed using traditional smoking method using simple equipment. This research was conducted to identify the organoleptic characteristics, referring to the acceptability of a product based on the sensory properties, of smoked tuna produced by local artisans using the traditional smoking method in Malalanda Village, Kulisusu District, North Buton Regency. On-site observation involving randomly-sampled smoked fish artisans was performed. Three tuna fish were obtained from three artisans to undergo organoleptic tests to assess their color, aroma, presentation, and taste. Each sample was assigned a code: Craftsman 1 (T1), Craftsman 2 (T2), and Craftsman 3 (T3). The organoleptic testing involved 37 panelists, consisting of students from the Department of Agricultural Technology at Universitas Sulawesi Tenggara. The ANOVA test revealed that the three types of smoked tuna samples exhibited similar characteristics in terms of color, aroma, presentation, and taste. Specifically, the color characteristics of T1 were rated at 4.27 (liked), T2 at 4.30 (liked), and T3 at 4.30 (liked). The aroma scored T1 = 4.35 (liked), T2 = 4.30 (liked), and T3 = 4.27 (liked), while the presentation showed T1 = 4.30 (liked), T2 = 4.30 (liked), and T3 = 4.27 (liked). Furthermore, the taste was rated T1 = 4.49 (liked), T2 = 4.46 (liked), and T3 = 4.46 (liked). Therefore, no significant differences were found in the organoleptic characteristics of color, aroma, presentation, and taste among the three smoked tuna samples.Keywords:Smoked tuna, organoleptic characteristics, traditional fish smoking process
Upaya Meningkatkan Hasil Tanaman Ubi Kayu Varietas Lokal Maluku Utara Hartati, Tri Mulya; Roini, Chumidach; Rodianawati, Indah
Jurnal Pertanian Khairun Vol 1, No 1: (Juni, 2022)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/jpk.v1i1.4020

Abstract

The increasein cassava production is aimed at increasing yields that remain high according to needs and demand, therefore the target of increasing the weight of fresh tubers needs to be achieved with the method of development of cultivation technology. This research aims to examine the influence of cuttings sliced models and the number of shoots on the growth and yield of cassava crops. The study used local variety cassava cuttings from Tobelo, North Maluku. The study was arranged in factorial Randomized Block Design, as the first factor is the cuttings sliced model, consisting of 3 levels namely flat slice, one-sided sliced, and two-sided sliced, and the second factor is the number of buds consisting of 3 levels namely one bud, two buds, and three buds. Each treatment is repeated 3 times so there are 27 trial units. The results showed the treatment of the two-sided sliced model provided the highest average value on all observation parameters, while in the treatment of the number of buds, the number of buds one tended to provide the highest average value. The highest cassava production result was obtained in the combination of two-sided sliced model treatment with the number of buds one which is 15.96 tons ha-1.
Kendala dan Strategi Pengembangan Kelapa di Distrik Taroi Kabupaten Teluk Bintuni Rumainum, Inna Martha; Musaad, Ishak; Ningsih, Ratna L.; Makai, Yonatan
Jurnal Pertanian Khairun Vol 3, No 2: (Desember, 2024)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/jpk.v3i2.8876

Abstract

Taroi District is one of the districts in Teluk Bintuni Regency which is also known as a shrimp producer. Therefore, almost all the people of Taroi District work as fishermen. Shrimp production is greatly influenced by climatic factors so that there is a shrimp fishing season. In the non-shrimp fishing period, the community experienced difficulties in maintaining stable economic conditions. Coconut trees grow abundantly in the Taroi District area, from the coast to the mainland. However, the utilization of coconut commodities can be said to be very low. The main obstacle in developing coconut commodities is limited market access. The geographical location of Taroi District which is far from the district capital causes high transportation prices so that people are unable to market coconuts. Several strategies that can be used to overcome these obstacles are by 1) improving the quality of fruit through the creation of coconut plantations in dry areas, 2) variations in processed coconut products (virgin coconut oil, coconut oil, nata de coco, coconut honey, charcoal briquettes and cocopeat) and 3) availability of transportation and market access.Keywords: Coconut, Taroi District, Teluk Bintuni Regency
PENGARUH RASIO LIMBAH JAGUNG, COCOPEAT, SERBUK GERGAJI PADA PEMBUATAN TEPUNG BIOFUNGISIDA Trichoroderma TERHADAP DAYA HAMBAT JAMUR Ganoderma boninse Indra, Siti Ainun Pratiwi; Syahidah, Sumayyah; HW, Zakir Sabara; Wiyani, Lastri
Jurnal Pertanian Khairun Vol 4, No 1: (Juni, 2025)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/jpk.v4i1.10377

Abstract

Jamur Ganoderma boninense merupakan jamur penyebab busuk pangkal batang atau biasa disebut BPB pada kelapa sawit. Di Indonesia, penyakit busuk pangkal batang ini dapat menyebabkan turunnya produktivitas kelapa sawit yang signifikan dapat mencapai lebih dari 50%. Pengendalian hayati menggunakan jamur Trichoderma dapat dijadikan alternatif untuk membatasi penggunaan fungisida kimia. Dikembangkan suatu teknik pengemasan Trichoderma dalam bentuk formulasi biofungisida bahan organik dengan cara dihitung kerapatan spora dan uji daya hambat. Proses pembuatan biofungisida dimulai dengan menyiapkan bahan organik yaitu limbah jagung, cocopeat dan serbuk gergaji yang dikeringkan dan dihaluskan. Hasil bahan organik tersebut kemudian dicampurkan dengan 50 g kaolin dan 50 g tepung tapioka serta 15 mL suspensi Trichoderma dengan perbandingan 100% dan 50%. Setelah itu, biofungisida dicampur di dalam plastik dan diinkubasi selama 2 minggu. Setelah diinkubasi, dianalisa dan dihitung kerapatan spora dan uji daya hambat. Berdasarkan penelitian didapatkan bahwa limbah jagung, cocopeat dan serbuk gergaji dapat diformulasikan sebagai biofungisida Trichoderma karena sesuai dengan standar SNI 8027:3:2014 dimana nilai kerapatan spora 107 dan daya hambat 50%. Biofungisida tepung Trichoderma campuran 50% cocopeat + 50% serbuk gergaji menunjukkan hasil yang paling optimal dengan nilai daya hambat sebesar 72.95%.
Pengembangan Potensi Sagu sebagai Pangan Lokal dalam Upaya Mewujudkan Desa Mandiri Pangan di Desa Tuada, Kabupaten Halmahera Barat Albaar, Nurjanna; Hasbullah, Hasbullah; Rasulu, Hamidin; Fatmawati, Mila; Gunawan, Gunawan; Kamaluddin, Abdul Kadir; Fahri, Johan
Jurnal Pertanian Khairun Vol 4, No 2: (Desember 2025)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/jpk.v4i2.10739

Abstract

The development of sago as a local food resource in Tuada Village, West Halmahera Regency, aimed at realizing a self-sufficient food village based on local potential. The main activities include strengthening the capacity of the Marimoi MSMEs in managing sago processing businesses, which enables the community to improve their entrepreneurial skills and enhance the economic value of sago. Education on the application of Good Manufacturing Practices (GMP) was provided to ensure food quality and safety, allowing sago-based products to meet higher market standards. In addition, knowledge transfer on innovative processing techniques has been carried out to expand the variety of sago products, such as instant flour, sago-based macaroni, and sago egg snacks, which significantly increase added value and consumer appeal. The program also emphasizes strengthening community economic institutions through collaborative product marketing strategies and the utilization of digital technology, thereby expanding market reach and reinforcing the position of local products. The technologies applied include hard technologies, such as modern processing equipment, and soft technologies, including business management, packaging, and effective promotion strategies. Furthermore, feasibility studies on household-scale sago flour production and product diversification indicate positive outcomes from technical, financial, and socio-economic perspectives, providing a strong foundation for sustainable business development. Overall, the integration of these initiatives demonstrates that sago development not only contributes to local food security but also plays a significant role in improving community welfare and strengthening the village economy in a sustainable and independent manner.
Optimalisasi Limbah Batang Pisang Kepok untuk Pemberdayaan Perempuan dan Peningkatan Kesejahteraan Masyarakat di Desa Tadenas, Pulau Moti, Maluku Utara Fatmawati, Mila; Nursamsi, Nursamsi; Rasulu, Hamidin; Albaar, Nurjanna; Darwis, Herman
Jurnal Pertanian Khairun Vol 4, No 2: (Desember 2025)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/jpk.v4i2.10766

Abstract

The utilization of kepok banana stem waste is still not optimal in Tadenas Village, Moti Island, North Maluku. So far, banana stems are only considered as worthless agricultural leftovers. The main problem faced by the community, especially women, is the limited knowledge in processing local waste into innovative products that can be marketed. This activity aims to empower women through optimizing kepok banana stem waste into innovative jerky products with the "Mila Rasa" brand, as well as encouraging the improvement of community welfare through local potential-based businesses. The implementation method uses a participatory approach with stages: (1) identification of the potential of local raw materials, (2) socialization and counseling regarding the nutritional value and business opportunities of products, (3) production assistance and quality standardization on processing banana stems into jerky, and (4) introduction of simple marketing strategies. The results of the study showed a significant increase.
POTENSI KELURAHAN FORAMADIAHI UNTUK EKOWISATA: STUDI EKSPLORASI DAYA TARIK DAN STRATEGI PENGEMBANGAN Adriani, Adriani; Nurjannah, Siti; Arif, Nurfadhilah
Jurnal Pertanian Khairun Vol 4, No 2: (Desember 2025)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/jpk.v4i2.10877

Abstract

This study explores the ecotourism potential of Foramadiahi Village, a historic community situated at the southern slopes of Mount Gamalama in Ternate, Indonesia. The research aims to identify and evaluate natural, cultural, and built attractions that can be developed sustainably to enhance local tourism while preserving environmental and cultural heritage. Employing a mixed-methods approach combining qualitative descriptive analysis with quantitative modelling through SWOT (Strengths, Weaknesses, Opportunities, Threats) and Multi-Criteria Decision Analysis (MCDA), the study prioritizes key tourism assets for strategic development. Findings reveal that natural landscapes and cultural heritage sites offer the highest potential, supported by community readiness and economic viability. Meanwhile, infrastructural limitations and promotional challenges present constraints. The research highlights the importance of integrating community participation, cultural preservation, and environmental sustainability in developing ecotourism. Recommendations emphasize strengthening infrastructure, enhancing digital marketing, and conserving indigenous rituals and traditions as integral components of sustainable tourism development. This study contributes to the growing body of knowledge on community-based ecotourism by providing a data-driven framework to guide strategic planning in comparable rural contexts.

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