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All Journal PROSIDING SEMINAR KIMIA Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS) Buletin Loupe Buletin Poltanesa Jurnal Agriment Mestaka: Jurnal Pengabdian Kepada Masyarakat

Hamka

Teknologi Hasil Perkebunan, Politeknik Pertanian Negeri Samarinda

Author-ID : 2588328

Agriculture, Biological Sciences & Forestry Humanities Chemistry Computer Science & IT Education Energy Environmental Science Languange, Linguistic, Communication & Media Mechanical Engineering Social Sciences Other

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PRODUCTION OF CELLULASE AND REDUCING SUGAR FROM OIL PALM EMPTY FRUIT BUNCH BY Streptomyces hirsutus ISOLATE 12.3.A Nurkaya, Hamka
PROSIDING SEMINAR KIMIA SEMINAR NASIONAL KIMIA 2013
Publisher : PROSIDING SEMINAR KIMIA

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This research aimed to utilize the oil palm empty fruit bunch for the production of reducing sugar. The oil palm empty fruit bunch (OPEFB) is the palm oil industry waste which composed of lignocellulosic material. Utilization microbial as an organism which can degrade a lignocellulosic biomass into simple sugars is a way to reduce the environmental problem. A potential of using OPEFB to accelerate cellulase activity and reducing sugar production by cellulolytic microorganism was tested. The high cellulase activity and reducing sugar producing actinomycetes isolate 12.3.A that was isolated from the oil palm plantation area in Phetchaburi, Thailand was used in this study. The isolate 12.3.A was preliminary appointed to be Streptomyces hirsutus from the result of 16S-rRNA gene analysis. The optimal conditions for cellulase activity and reducing sugar production of S. hirsutus isolate 12.3.A were determined. The best yields were derived from culturing the cells at pH 7, 30Â°C, substrate concentration of 1% and ammonium sulfate as nitrogen sources for 6 days incubation. The highest cellulase activities and reducing sugar production from OPEFB as substrate were 0.71 U/ml and 3.82 mg/ml, respectively.

Analisa Jangkauan Pemadam Kebakaran Menggunakan Sistem Informasi Geografis Husmul Beze; Yulianto; Hamka
Poltanesa Vol 21 No 2 (2020): Desember 2020
Publisher : P2M Politeknik Pertanian Negeri Samarinda

Pengerahan unit pemadam kebakaran masih dianggap cara paling efektif untuk menanggulangi musibah kebakaran di Samarinda. Oleh sebab itu perlu dilakukan analisa jangkauan unit pemadam ini secara spasial menggunakan sistem informasi geografis. Untuk diketahui seberapa luas liputan layanan yang bisa ditangani. Dalam penelitian ini dilakukan studi kasus analisa di dua kelurahan yaitu Kelurahan Baqa dan Kelurahan Tenun. Berdasarkan hasil analisa ternyata liputan layanan Unit Pemadam Kebakaran di Kelurahan Baqa dan Tenun baik yaitu menjangkau 91 persen area pemukiman penduduk.

Pengaruh Penambahan Daging Buah Naga Super Merah (Hylocereus Costaricensis) Terhadap Kualitas Nata De Coco Yang Dihasilkan Hamka -; Sri Amanah; Marwati; Eva Nurmarini
Poltanesa Vol 22 No 1 (2021): Juni 2021
Publisher : P2M Politeknik Pertanian Negeri Samarinda

Tanaman kelapa merupakan salah satu tanaman perkebunan yang memiliki manfaat besar bagi kehidupan manusia yang saat ini belum dimanfaatkan secara optimal. Salah satu upaya untuk meningkatkan kualitas komoditi kelapa yaitu dengan memanfaatkan air kelapa sebagai bahan baku pembuatan Nata de Coco yang ditambahkan daging buah naga super merah sebagai pewarna alami. Penelitian ini menggunakan rancangan acak lengkap (RAL), dengan 3 kali ulangan untuk penambahan daging buah naga dengan konsentrasi 0%, 15%, 30%, dan 45% pada pembuatan Nata de Coco tersebut. Parameter yang diuji adalah uji ketebalan, uji derajat keasaman (pH) dan uji organoleptik terhadap warna, aroma, rasa, dan tekstur. Hasil penelitian menunjukkan perbedaan nyata terhadap nilai pH, ketebalan, serat kasar dan uji organoleptik terhadap aroma, rasa serta tekstur. Penambahan daging buah naga super merah 10% mendekati control (tanpa penambahan daging buah super merah, 0%) dengan nilai pH 3,65; ketebalan 0,48 cm; kadar serat 6,11% dan nilai organoleptik warna (agak suka), aroma (agak suka), rasa (suka) dan tekstur (suka).

Implementasi SIG untuk Monitoring Kesehatan Lingkungan Studi Kasus Kelurahan Harapan Baru Husmul Beze; Hamka; Yulianto; Eva Nurmarini; Heriad Daud Salusu
Poltanesa Vol 22 No 1 (2021): Juni 2021
Publisher : P2M Politeknik Pertanian Negeri Samarinda

Environmental health is an important factor in improving the health and well-being of human life and to prevent the dangers of disease. Environmental monitoring and engineering efforts need to be undertaken to meet these objectives. Harapan Baru Village is one of the villages in the Loa Janan Ilir District, Samarinda City, East Kalimantan Province. Harapan Baru Village is a fairly dense area. According to BPS data, Kota Samarinda in 2017 has a density of 4,304.34 inhabitants per km2. This kelurahan has problems in monitoring environmental health. Geographical information system (GIS) technology is currently developing rapidly. GIS can provide a monitoring model solution in environmental health countermeasures from a preventive side. For this reason, a study was conducted on environmental health monitoring in the Harapan Baru Village area using a web-based geographic information system. The method used to carry out the monitoring process is to use geographic information system tools, especially its spatial clustering analysis capabilities. The results showed that the GIS application of Environmental Health Monitoring in Harapan Baru was able to provide strong and up-to-date information about the environmental health conditions of residents. In particular, the system's ability to perform spatial queries by combining spatial and non-spatial attributes.

Penambahan Daging Ayam pada Pembuatan Abon Ampas Kelapa (Cocos Nucifera L.) Hamka; Asmina Sunriyani Raten; Marwati; Eva Nurmarini; Heriad Daud Salusu; Husmul Beze; Yulianto
Poltanesa Vol 22 No 2 (2021): Desember 2021
Publisher : P2M Politeknik Pertanian Negeri Samarinda

Tujuan penelitian ini adalah untuk mengetahui karakteristik kimia berupa uji kadar air, kadar abu, kadar protein, kadar lemak dan karbohidrat dan organoleptik tingkat kesukaan panelis terhadap warna, aroma, rasa dan tekstur dari abon ampas kelapa yang ditambahkan daging ayam.Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan penambahan ampas kelapa dan daging ayam yang terdiri dari 4 perlakuan dan setiap perlakuan di ulang sebanyak 3 (tiga) kali. Parameter yang diamati pada penelitian ini adalah Uji kadar air, kadar abu, kadar protein, kadar lemak, karbohidrat dan organoleptik yang terdiri dari warna, aroma, rasa dan tekstur. Adapun perlakuan pembuatan abon ampas kelapa yakni perlakuan ampas kelapa 0 gram dan daging ayam 350 gram, ampas kelapa 100 gram daging 250 gram, ampas kelapa 200 gram daging ayam 150 gram dan ampas kelapa 300 gram daging ayam 50 gram. Hasil penelitian menunjukan Hasil uji kimia pembuatan abon menggunakan ampas kelapa sebagai bahan pengisi memiliki kandungan air yang tinggi pada perlakuan dengan daging ayam 350 gram dan ampas kelapa 0 gram dengan nilai kadar air 13.07% tidak sesuai syarat mutu SNI abon. Kadar abu dan kadar lemak yang tertinggi pada perlakuan dengan daging ayam 50 gram dan ampas kelapa 300 gram dengan nilai 2.79% dan 40,64%. sementara kadar protein dan karbohidrat yang tertinggi pada perlakuan dengan daging ayam 0 gram dan ampas kelapa 350 gram dengan nilai rata-rata 25.63% dan 47,97%. Hasil uji organoleptik terhadap pembuatan abon menggunakan ampas kelapa sebagai bahan pengisi dengan penambahan daging ayam memperlihatkan bahwa warna, aroma, rasa dan tekstur terhadap kesukaan panelis menunjukan angka suka yaitu dengan rata - rata nilai tertinggi pada perlakuan dengan daging ayam 150 gram dan ampas kelapa 200 gram dengan nilai rata-rata 3.61(suka), aroma 3.80 (suka), rasa 3.67(suka) dan pada tekstur 3.85(suka).

Potensi Kandungan Metabolit Primer pada 10 Jenis Buah-Buahan Hutan Heriad Daud Salusu; Eva Nurmarini; Husmul Beze; Hamka; Yulianto
Poltanesa Vol 22 No 2 (2021): Desember 2021
Publisher : P2M Politeknik Pertanian Negeri Samarinda

Tujuan dari penelitian ini adalah untuk mengetahui manfaat buah hutan yang dapat dimakan yang tediri dari 10 jenis buah yaitu rambai (Baccaurea motleyana), limpasu (Baccaurea lanceolatai), kapul (Baccaurea macrocarpa), manau rotan (Calamus manan Miq), sega rotan (Calamus caesius Bl.), selekop (Lepisanthes amoenea), matoa (Pometia pinnata), ramania (Bouea macrophylla Griffith), kalangkala (Litsea angulata), dan lanciqn (Ficus obscura), sebagai sumber nutrisi melalui analisis metabolit primer yang terdiri dari karbohidrat, lemak , protein, kadar udara, kadar abu, Sampel buah untuk pengujian metabolit primer adalah buah segar dimana bahagian buah yang diuji adalah daging buahnya. Analisis kadar air menggunakan metode oven, kadar protein menggunakan metode Kjeldahl, kadar lemak dengan metode ekstraksi soxhlet dan kadar karbohidrat menggunakan metode by difference. Hasil penelitian menunjukkan buah pada kelompok jenis rotan atau family arecaceae (rotan manau dan rotan sega) memiliki kandungan protein lebih tinggi dari buah lainnya, sedangkan jenis buah dari family baccaurea (rambai, limpasu dan kapul) rendah pada kandungan protein dan lemak. Buah kalangkala mengandung lemak paling tinggi, diikuti buah selekop dan buah dari kelompok rotan.

BUDIDAYA STROWBERI SECARA HIDROPONIK DI ROOFTOP GEDUNG MERAH DENGAN PENGENDALIAN LINGKUNGAN SISTEM MOBILE PHONE Daryono Daryono; Nur Hidayat; Rusmini Rusmini; Yuanita Yuanita; Eko Junirianto; Hamka Hamka; Eva Nurmarini
JURNAL AGRIMENT Vol 6 No 1 (2021): Juni 2021
Publisher : Politeknik Pertanian Negeri Samarinda

The hydroponic system can be a solution for the development of fruit and vegetable crops with various advantages over conventional agricultural systems, where nutritional needs and the growing environment (microclimate) can be manipulated using appropriate technology so that plants can grow optimally.Objective Measuring the success of hydroponics with a remote control system for regulating light intensity, humidity and temperature on the microclimate scale on hydroponic plants and comparing strawberry plants treated with microclimate settings without treatment, by making a cover shade and humidifier with an automation system and temperature sensor. This research was conducted at the Rooftop of Gedung Merah Politani Samarinda for 1 year starting from January 2020 to December 2020. This study used a completely randomized non-factorial one-factor 2-level treatment design, namely P1 = strawberry cultivation with shade treatment and humidifier P2 = strawberry cultivation without microclimate treatment (shade and humidifier). Each treatment level was repeated as many as 20 plants so that the total plants used in this study were 40 plants.The results of this study were the increase in the number of leaves of strawberry plants aged 8 weeks after planting, the highest average was in treatment P1, namely 8.55 cm and the lowest average of strawberry plants in treatment P2 was 6.50, and the increase in the number of leaves of strawberry plants aged 12 weeks after planting, the highest average was at P1, namely 13.7 cm and the lowest average for strawberry plants in treatment P2 was 9.50. While the number of stowberry tillers aged 8 and 12 weeks after planting (mst) P1 and P2 had no significant effect, meaning that the treatment level had no effect on the number of stowberry tillers.

ETHANOL PRODUCTION FROM OIL PALM EMPTY FRUIT BUNCH AND ITS ACID HYDROLYSIS USING MICROBIAL CELLULASE SACCHARIFICATION Hamka Nurkaya
PROSIDING SEMINAR KIMIA SEMINAR NASIONAL KIMIA 2014
Publisher : PROSIDING SEMINAR KIMIA

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Oil palm empty fruit bunch (OPEFB) is a co mmon solid waste fro m the palm oil industry that requires proper handling to be processed into bioethanol as new bioenergy source to substitute fossil fuel, oil, gas, and coal. Microbial applications have been considered an effective way to degrade a lignocellulosic bio mass into simple sugars as a critical material for b ioethanol production . A potential of using OPEFB and The residue of the acid hydrolysis of the OPEFB to accelerate cellulase activity and reducing sugar production of Steptomyces hirsutus isolate 12.3.A was tested. The optimal conditions for cellu lase production by S. hirsutus isolate 12.3.A were similar for both substrates. The best yields were derived fro m culturing the cells at pH 7, 30°C, and substrate concentration at 1% for 6 days and amonium sulfate is the best as a nitrogen source for OPEFB med iu m and peptone is the best as nitrogen sources for the residue medium. The highest cellulase activit ies fro m OPEFB and the acid hidrolysis residue were 0.71 U/ ml and 0.56 U/ ml, respectively. Specific activity fro m ammoniu m sulfate precipitation was raised as 3.74 U/ mg and for cellu lase purificat ion by dialysis was 7.38 U/ mg. The in itial concentration of reducing sugar for OPEFB and the residue med iu m were 1.77 g/l and 1.01 g/l while the optimal ethanol production from OPEFB and the residue as sugar sources were 0.76 g/l and 0.41 g/l at inc ubation times of 72 hours.

Pemanfaatan Teknologi Tepat Guna Dalam Meningkatkan Produksi Rengginang Di Kelurahan Sidodadi Kota Samarinda Netty Maria Naibaho; Andi Lisnawati; Khusnul Khotimah; Rudito Rudito; Anis Syauqi; Mujibu Rahman; Tere Adi Susanti; Hamka Hamka; M. Yamin
Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS) Vol 3, No 1 (2020): Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS)
Publisher : University of Islam Malang

Rengginang is one of the traditional foods of the archipelago that has been consumed as a snack or main food since time immemorial. At the first rengginang is a food made from the rest of rice that does not run out, rather than being wasted in rice, it is processed into savory and crunchy food in the form of rengginang. Usually the processing is very simple, it is only dried by drying and frying and can be consumed immediately. Along with the time the tasty and crunchy food is very popular with consumers, so that the prestige of rengginang extends among the community and becomes one of the business opportunities for the culprit, especially the housewife, namely Mrs. Darmini. This science and technology for the community has a positive effect on partners and other business people that the importance of using simple technology is effective, thus increasing the production process of rice. The introduction and administration of a sealer is also very important to maintain the quality of the rengginang. Besides that, the need for legality of business such as P-IRT to ensure food security for consumers. This science and technology activity for the community is expected to continue as an effort to provide coaching and mentoring for micro-businesses that have the prospect of being able to survive and develop in the future

Profil Organoleptik dan Uji Proksimat terhadap Bakso Sawi Pagoda (Tatsoi) dengan Fortifikasi Ikan Bandeng (Chanos Chanos) Netty Maria Naibaho; Ahmad Zamroni; Heriad Daud Salusu; Rudito; Hamka; Eva Numarini
Poltanesa Vol 23 No 1 (2022): Juni 2022
Publisher : P2M Politeknik Pertanian Negeri Samarinda

Sayuran dan ikan merupakan makanan yang sangat penting dalam proses metabolisme tubuh manusia karena mengandung nutrisi yang sangat baik. Meskipun sebagian besar penelitian terkonsentrasi dengan bahan dasar pembuatan bakso dari daging ikan, namun perlu diketahui bahwa tidak semua kalangan masyarakat dapat mengkonsumsi sayuran dan ikan, terutama anak-anak. Alternative penyajian sayur dan ikan yang dapat dikonsumsi anak-anak sampai orang dewasa adalah bakso. Sehingga penelitian ini bertujuan untuk mengetahui tingkat kesukaan panelis terhadap daya terima rasa, tekstur, aroma, warna dan untuk mengetahui kandungan gizi seperti kadar air, kadar abu, protein, vitamin, lemak berdasarkan metode by different. Desain percobaan bakso sawi pagoda dan ikan bandeng ini menggunakan Rancangan Acak Lengkap dengan perlakuan adalah rasio sawi pagoda dan ikan bandeng, yaitu w1 (95:5%), w2 (85:15%), w3 (75:25%), w4 (65:35%0, w5 (40:60%) dan w6 (30:70%). Hasil penelitian menunjukkan bahwa rasio sawi pagoda dan ikan bandeng memberikan pengaruh nyata terhadap kadar air, kadar protein, kadar vitamin C, kadar lemak dan sifat organoleptik hedonik untuk atribut warna dan aroma. Namun tekstur dan rasa menunjukkan berbeda sangat nyata terhadap bakso sawi pagoda fortifikasi ikan bandeng, dan berpengaruh tidak nyata terhadap kadar abu. Bakso sawi pagoda fortifikasi ikan bandeng dengan komposisi sawi pagoda 30% dan ikan bandeng 70% mendapatkan respons organoleptik hedonik terbaik.

Co-Authors Adnan Putra Pratama Ahmad Zamroni Andi Lisnawati Asmina Sunriyani Raten Daryono Dody Purwanto Edi Wibowo Kurniawan Eko Junirianto Elisa Ginsel Popang Eva Numarini Eva Nurmarini Farida Aryani Heriad Daud Salusu Husmul Beze Husmul Beze Husmul Beze Khusnul Khotimah Lisa Mayanti M. Atta Bary M. Yamin Marwati - Mika Debora Br Barus Muh. Yamin Muhammad Yamin Mujibu Rahman Netty Maria Naibaho Nur Hidayat Rindawati Rindawati Rudito Rudito Rudito Rusmini Silvia Darmans Sri Amanah Supriono Supriono Syauqi, Anis Tere Adi Susanti Yuanita Yuanita Yuliana Sabarina Lewar Yulianto Yulianto Yulianto

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