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All Journal Jurnal Pendidikan dan Pembelajaran Jurnal Agro Industri Perkebunan Agritrop : Jurnal Ilmu-Ilmu Pertanian (Journal of Agricultural Science)
Ersan, Ersan
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Agriculture, Biological Sciences & Forestry Education

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Pembuatan Gula Aren Cair dengan Pengaturan Kapur dan Suhu Evaporasi Nursafuan, Didik; Ersan, Ersan; Supriyatdi, Dedi
Jurnal Agro Industri Perkebunan Volume 4 No. 2, Oktober 2016
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (0.036 KB) | DOI: 10.25181/aip.v4i2.49

Abstract

National sugar requirement for direct consumption of households and industry will increase in line with population growth. The national sugar demand in 2014 reached 5,700 million tons, while national production only 3,500 million tons. The aim of research to get a way to make palm sugar liquid.  With a temperature of line and evaporation. The research was arranged in a randomized complete block design with a factorial treatment without the provision of lime and lime 0,05% combined with avaporation temperature of 70 0C, 80 0C, evaporation temperature and 90 0C, evaporation temperature. The result showed that the best result of tained in the treatment of lime with evaporation temperature of 70 C ocontent % feces 0,49,043% ash content, reduction sugar 3,75% All treatment SNI of lime meet the quality standards.Keywords: evaporation temperature, lime, liquid palm sugarPermalink: http://jurnal.polinela.ac.id/index.php/AIP/article/view/49
Pengaruh Asap Cair Berbahan Baku Pelepah Kelapa Sawit Sebagai Koagulan pada Kualitas Karet Krep Saputra, Saputra; Ersan, Ersan; Rofiq, Muhammad
Jurnal Agro Industri Perkebunan Volume 4 No. 1, Mei 2016
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (0.036 KB) | DOI: 10.25181/aip.v4i1.35

Abstract

Public rubber platation Indonesia reached 80% from the vast number of rubber Indonesia. But people rubber low quality, because the use of coagulant is not advice. The researc aims to use liquid smoke from midrib plam oil as an alternative coagulants formic acid to maintain the quality of crepe rubber. Dose of liquid smoke from midrib plam oil 4, 6, 8, 10, 12, and 14% given in each treatment 250 ml latex and will be tested pH, long clotting time, dry rubber content, plasticity retention index (PRI), leves of substance evaporates, until ash, and levels of dirt in acordance with the SNI 1903 : 2000. Tests conducted in te laboratory PTPN VII business Wwy Unit Berulu, Pesawara, Lampung. The results showed a dose of liquid smoke 4 ? 12% crepe rubber produce with quality SIR 10, long clottng time dose treadment liquid smoke 14% but quality is only reached SIR 20 and dose treadment liquid smoke from midrib plam oil is best dosage 8% v/v.Keywords: crepe rubber, latex coagulant, liquid smoke, oil palm frondPermalink: http://jurnal.polinela.ac.id/index.php/AIP/article/view/35
Pengaruh Dosis Enzim Papain terhadap Rendemen dan Kualitas Virgin Coconut Oil (VCO) Iskandar, Ahmat; Ersan, Ersan; Edison, Rachmad
Jurnal Agro Industri Perkebunan Volume 3 No. 2, Oktober 2015
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (0.036 KB) | DOI: 10.25181/aip.v3i2.21

Abstract

Virgin Coconut Oil (VCO) is the coconut oil that is produced naturally without chemicals and heating process. Papain enzyme is a protease that is used in the fermentation of milk serves as a catalyst in the manufacture of the VCO. The main of the research is to determine the dose of enzyme papain that can produce the highest yield of VCO and determine the effect of papain enzyme dosage on the quality of the VCO. This research used a randomized block design (RBD) by using the enzyme papain treatment 0%, 0:03%, 0:06%, 0:09%, 0:12%, and 0:15% and it was repeated for three times. The result of the study treatment dose is 0.15%. The enzyme papain produces the highest yield of 31.53%. Based on the BSN about the quality standard ISO VCO No.7381: 2008 include moisture content, free fatty acids, color, and aroma of the VCO papain enzyme. And the result of the treatment did not affect the quality of the VCO.Keywords : fermentation, papain enzyme, VCOPermalink: http://jurnal.polinela.ac.id/index.php/AIP/article/view/21
PENGARUH MODEL MIND MAPPING TERHADAP HASIL BELAJAR ILMU PENGETAHUAN SOSIAL SISWA DI SEKOLAH DASAR Ersan, Ersan; Marli, Suhardi; Uliyanti, Endang
Jurnal Pendidikan dan Pembelajaran Khatulistiwa Vol 8, No 3 (2019): Maret 2019
Publisher : Jurnal Pendidikan dan Pembelajaran Khatulistiwa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (200.904 KB)

Abstract

AbstractThis study aimed to analyze the influence of the use of Mind Mapping Learning Model on the results of learning social science in the fifth grade students of 41 Sungai Raya Elementary School. The method used is the experimental method. This study used the Pre-Experimental Design design in the form of One Group Pretest-Posttest Design. The research sample in this study were all class V students. Data collection techniques were measurement techniques. The data collection tool used was a test. Based on data analysis, the average post-test results of the experimental class are 79.32, tcount 12.11 and ttable 1.694, because thitung> t table, then Ha is accepted. So, it can be concluded that there was the influence of mind mapping learning models on student learning outcomes. Calculation of the effect size obtained by ES = 1.19 which was classified as high, namely ES> 0.8. It can be said that mind mapping learning has a high influence on social studies learning outcomes in fifth grade students of 41 Sungai Raya Elementary School. Keywords: Learning Outcomes,Mind Mapping, Social Sciences
PENGARUH FERMENTASI S. cerevisiae TERHADAP MUTU KOPI ROBUSTA Thalia, Tia; Ersan, Ersan; Delvitasari, Febrina; Maryanti, Maryanti
AGRITROP Vol 18, No 1 (2020): Agritrop: Jurnal Ilmu-Ilmu Pertanian
Publisher : Universitas Muhammadiyah Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32528/agritrop.v18i1.3489

Abstract

Komoditas kopi di Indonesia sebagian besar diolah dalam bentuk produk primer (biji kopi kering) dan merupakan kopi asalan dengan mutu yang rendah. Rendahnya mutu biji kopi di Indonesia yang dihasilkan, dapat mempengaruhi produksi biji kopi dikarenakan pasca panen yang tidak tepat, antara lain pada proses fermentasi, sortasi, pengeringan, dan penyangraian. Penelitian bertujuan mengetahui pengaruh konsentrasi Saccharomyces cerevisiae, lama fermentasi dan interaksi antara konsentrasi S. cerevisiae bersama lama fermentasi terhadap mutu kopi robusta. Penelitian dilaksanakan di Politeknik Negeri Lampung menggunakan kopi robusta dari Desa Sumber Sari, Banjit, Waykanan, Lampung. Penelitian disusun skema faktorial dalam RAK dengan faktor pertama S. cerevisiae (2% dan 3%) dan faktor kedua lama fermentasi (5, 10, 15 jam) dengan 3 kali ulangan. Data dianalisis dengan sidik ragam (ANOVA) dan dilanjut dengan BNT pada taraf nyata α=5%. Hasil penelitian menunjukkan, bahwa biji kopi kering yang dihasilkan tergolong mutu II, kecuali konsentrasi S. cerevisiae 2% dan lama fermentasi 10 jam tergolong mutu III. Konsentrasi S. cerevisiae mempengaruhi kadar kafein dan tingkat keasaman (pH) kopi bubuk. Lama fermentasi mempengaruhi kadar air biji kopi kering, kadar air dan kadar kafein kopi bubuk. Kombinasi konsentrasi S. cerevisiae 3% dan lama fermentasi 5 jam mempengaruhi kadar air dan kadar kafein kopi bubuk dengan total nilai uji organoleptik tertinggi 75,14
Co-Authors A.A. Ketut Agung Cahyawan W Delvitasari, Febrina Endang Uliyanti Iskandar, Ahmat Maryanti Maryanti Nursafuan, Didik Rachmad Edison, Rachmad Saputra, Saputra Suhardi Marli Supriyatdi, Dedi Thalia, Tia