Article Per Year (5 Year)
p-Index From 2019 - 2024
1.203
P-Index
This Author published in this journals
All Journal Agrointek Gontor AGROTECH Science Journal Seminar Nasional Hasil Riset dan Pengabdian (SNHRP) JURNAL PENGABDIAN AGRO AND MARINE INDUSTRY Teknologi dan Industri Pertanian Indonesia
Heru Prono Widayat
Universitas Syiah Kuala
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Social Sciences Other

Published : 5 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 5 Documents
Search

 1 
PENINGKATAN MUTU KAKAO MELALUI FERMENTASI MENGGUNAKAN STARTER KERING BAKTERI ASAM LAKTAT DAN BAKTERI ASAM ASETAT INDIGENUS KAKAO ACEH yusya abubakar; Murna Muzaifa; Heru Prono Widayat; Martunis Martunis
AGROINTEK Vol 16, No 1 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i1.10637

Abstract

Indonesia is one of the cocoa producing countries in the world. Although the amount of cocoa production and planted area has increased, the quality of cocoa beans in Indonesia including Aceh is still low. This happened because the farmers did not carry out the fermentation process. Fermentation is one of the most important steps that must be taken to improve cocoa quality. However, it is rarely done because it takes a long time. The purpose of this study was to analyze the use of starter bacteria lactic acid (LAB) and acetic acid (BAA) indigenous Aceh cocoa in fermenting Aceh cocoa. The research was conducted by fermenting cocoa with two different factors, namely the type of starter (control, LAB, BAA, LAB-BAA mixture) and fermentation time (3,4 and 5 days). The results showed that the use of Acehnese cocoa indigenus bacteria starter and different fermentation time had an effect on fermentation conditions and the quality of fermented cocoa beans. Fermentation of cocoa beans with the addition of a dry starter affects the pH value and the percentage of fermented cocoa beans. The best treatment was obtained when using LAB starter with fermentation time of 4 days, with the same fermented quality of cocoa beans with fermentation using LAB and BAA for 5 days of fermentation. Further research is needed to confirm the quality of fermented cocoa beans produced by analyzing volatile chemical components and flavors.
Characteristics of Dry Starters of Indigenous Cocoa Aceh Bacteria Isolate Yusya Abubakar; Murna Muzaifa; Heru Prono Widayat; Martunis Martunis; Agustia Maulina
Gontor AGROTECH Science Journal Vol 5, No 2 (2019): December 2019
Publisher : University of Darussalam Gontor, Ponorogo, East Java Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/agrotech.v5i2.3278

Abstract

This research aims to study dry starter manufacture of isolates Lactic acid bacteria (LAB), Acetic acid bacteria (BAA) and mixture of LAB and AAB isolates for Aceh cocoa fermentation. This research is an exploratory laboratory with 3 stages: the rejuvenation of bacteria, bacterial isolates characterization and manufacture of dry starter. The analysis carried out by analysis of moisture content, cell viability and descriptive organoleptics (flavor, color and texture).The results reveal that the five of isolates BAL and BAAL. sake, L. carnis, L. coryniformis, Gluconobacter sp dan Acetobacter sp) can be rejuvenated well. L. coryniformis and Gluconobacter sp is selected bacteria (potential) that has the ability to degrade protein and pectin. The resulting dried starter had an average water content 9.77% and cell viability 1,3 x 105CFU/g. Organoleptic characteristics of dried starter as a whole has a sour flavor, bright color and smooth texture. The best treatment was obtained by the treatment using selected LAB isolate (L. coryniformis) with the highest cell viability was 1,9 x 107 CFU/g.
Prospek Budidaya Ikan Paitan (Mystacoleucus marginatus) pada Rawa Gambut di Gampong Jeumpheuk Kecamatan Sampoiniet Kabupaten Aceh Jaya Akhmad Baihaqi; Yusya Abubakar; Heru Prono Widayat; Bagio Bagio; Ahmad Humam Hamid
Jurnal Pengabdian Agro and Marine Industry Vol 2, No 1 (2022): Jurnal Pengabdian Agro And Marine Industry
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (616.049 KB)

Abstract

Paitan fish (Mystacoleucus marginatus) cultivation is an effort to utilize peat swamps that have economic prospects and support ecosystem conservation. Paitan fish thrive in fresh to brackish water. This fish is in demand by the coastal communities of Aceh Jaya to Singkil. The activity method uses discussion and counseling for farmers and fishermen in Jeumpheuk Village. The target of the activity is the performance of economic analysis of Paitan fish farming in peat waters so that it can be applied to increase family income. The results of the simulation activity obtained that the production cost of the cage system Paitan fish farming was IDR 4,164,600,-. The yield is estimated at 123 kg/harvest season with a selling price of IDR 72,000 and an income of IDR 8,832,000. The revenue is IDR 4,667,400/harvest season, the R/C ratio is 1.12, BEP production is 57.84 kg, and the BEP price is IDR 33,951/kg.
Analisis Kualitas Minyak Nilam dan Faktor yang Mempengaruhi Keputusan Petani Dalam Memilih Ketel Penyulingnya Tomi Mukhtar; Heru Prono Widayat; Yusya Abubakar
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 12, No 2 (2020): Volume 12, No. 2, Oktober 2020
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (895.796 KB) | DOI: 10.17969/jtipi.v12i2.17187

Abstract

Aceh Province (as one of the major producer in Indonesia) produces about 423 tons of patchouli oil yearly, harvested from about 2.041ha patchouli farm. One of problems faced by patchouli farmer is related to post-harvest handling process, especially during distillation. Many farmers still use simple distillation equipment made from used drums, so that the quality of the oil is relatively low. In the meantime, equipment made from better materials (such as stainless steel) is already available commercially, but farmer has not yet willing to adopt the technology. The aims of this study are to determine the percentage of farmers who still use the distillation unit made from used drum, analyze the yield and quality of patchouli oil at the farm level, and analyze the factors that influence the farmer decision in choosing the type of distillation unit. Respondents in this study came from three sub-districts of patchouli producers in South Aceh District. Data was collected by means of interviews, distribution of questionnaires, and observation. Patchouli oil samples were taken from farmers' patchouli distillation unit to be analyzed. The results showed that the majority of farmers still used distillation unit made from used drums (79%), while those who use stainless steel distillation unit is very small (21%). The laboratory analysis (by GC-MS) showed that the quality of patchouli oil from stainless steel distillation unit is better than patchouli oil from used-drum distillation unit. The factors that influence farmer’s decision in choosing type of distillation units are the initial investment costs and operational costs of distillation unit. Many farmers find it difficult to get enough initial capital to buy the stainless steel unit, therefore the majority of farmers choose to use used-drum distillation unit (which is cheaper) instead of stainless steel unit.
Pelatihan Pemanfaatan Kulit Kopi Arabika Gayo Menjadi Produk Inovatif “Sirup Kaskara” Di Delympus Coffee Kabupaten Bener Meriah Murna Muzaifa; Normalina Arpi; Rita Andini; Heru Prono Widayat; Eva Murlida; Faidha Rahmi
SNHRP Vol. 5 (2023): Seminar Nasional Hasil Riset dan Pengabdian (SNHRP) Ke 5 Tahun 2023
Publisher : LPPM Universitas PGRI Adi Buana

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

Abstract

Kulit kopi merupakan salah satu limbah kopi terbesar yang dihasilkan dalam pengolahan kopi. Pemanfaatan kopi secara ekonomis masih sangat terbatas. Belum banyak yang mengetahui bahwa kulit kopi dapat dijadikan produk sirup. Kegiatan ini bertujuan untuk memberikan pelatihan pembuatan sirup kaskara dari kulit kopi kepada mitra Delympus Coffee di Bener Meriah. Kegiatan ini dilakukan dengan metode ceramah dan demontrasi pembuatan produk. Tahapan kegiatan terdiri atas penyampaian materi mengenai jenis pengolahan kopi, limbah kopi, nutrisi dan potensi pemanfaatannya(1), demontrasi pembuatan produk sirup kaskara dan pengemasannya (2), evaluasi mutu sirup kaskara dan evaluasi kegiatan (3). Produk yang dihasilkan terdiri dari dua formula yaitu dengan penambahan lemon (A) dan tanpa lemon (B). Hasil evaluasi produk menunjukkan bahwa mitra lebih menyukai formula A. Mitra telah memperoleh pengetahuan mengenai pembuatan sirup dari kulit kopi dan telah memperoleh sejumlah fasilitas produksi berupa kemasan yang dilengkapi label, botol kemasan dan paper bag untuk meningkatkan daya tarik produk. Mitra secara umum menyatakan puas terhadap kegiatan yang sudah dilakukan dan berharap mendapat pendampingan penuh untuk kedepannya.
Co-Authors Agustia Maulina Ahmad Humam Hamid Akhmad Baihaqi Bagio, Bagio Eva Murlida Faidha Rahmi, Faidha Martunis - Murna Muzaifa Normalina Arpi Rita Andini Tomi Mukhtar Yusya Abubakar