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All Journal Agrointek Gontor AGROTECH Science Journal JRTI (Jurnal Riset Tindakan Indonesia) Jurnal Al-Taujih : Bingkai Bimbingan dan Konseling Islami Teknologi dan Industri Pertanian Indonesia Jurnal Ilmiah Mahasiswa Pertanian Rona Teknik Pertanian Jurnal Penelitian Pendidikan Indonesia

Martunis -

Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Syiah Kuala, Darussalam, Banda Aceh - 23111, Indonesia

Author-ID : 2765203

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Social Sciences Other

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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

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

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.

ANALISIS KOMUNIKASI KELUARGA SISWA PELAKU BULLY DI MTSN 2 ACEH BESAR Putri Adyanur; Martunis Martunis; Nurbaity Bustamam
Jurnal Al-Taujih : Bingkai Bimbingan dan Konseling Islami Vol 7, No 2 (2021): Juli- Desember 2021
Publisher : Fakultas Tarbiyah dan Keguruan UIN Imam Bonjol Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15548/atj.v7i2.3160

Perilaku bullying yang ditampilkan oleh siswa di sekolah salah satu penyebabnya adalah komuniksi keluarga yang kurang hangat dan kurang efektif. Tujuan dari penelitian adalah untuk mengetahui bagaimana komunikasi keluarga siswa pelaku bully. Jenis penelitian yang digunakan adalah penelitian kualitatif dengan pendekatan studi kasus. Penelitian ini dilakukan pada siswa/i MTsN 2 Aceh Besar kelas VIII yang berjumlah 5 subjek, yaitu RM, IA, AA, DR, dan NR. Teknik pengumpulan data yang digunakan yaitu dengan wawancara dan observasi. Teknik analisis data yang dilakukan adalah teknik analisis konten (content analysis) dengan melalui tahapan reduksi data, penyajian data, dan menarik kesimpulan. Pelaksanaan penelitian dilakukan secara langsung. Adapun hasil penelitian yang diperoleh dari 5 responden dapat digambarkan bahwa komunikasi keluarga yang terjalin antara anak dan orang tua masih kurang hangat dan kurang efektif. Hal ini dapat dilihat dari komunikasi yang terjadi antara anak dan orang tua hanya sebatas berbicara atau bertanya hal yang penting saja, tindakan orang tua yang tidak mendiskusikan keputusan dengan anaknya terlebih dahulu, orang tua dominan mencari kesalahan dan kurang fokus pada solusi, dan bahkan anak merasa orang tua masih kurang optimal dalam menghargai dan mendengarkan anak.

Pengaruh Suhu dan Lama Pengeringan terhadap Kuantitas dan Kualitas Pati Kentang Varietas Granola Martunis Martunis
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 4, No 3 (2012): Vol.(4) No.3, October 2012
Publisher : Agricultural Faculty

The study aimed to investigate the effects of drying temperature and time to potato starch variety of Granola. Recently, the starch is often used as a raw material for food, pharmaceutical and non-food industries such as textiles, packaging, detergent, etc. Because of unpreserved nature of fresh potato and its quality still reduced during storage, the research was conducted to process potato into semi-finished product in form of starch that expected will enhance the stability during storage, and shipping. The research design used was completely randomized design (CRD) factorial consist of 2 factors. The first factor was the drying temperature (T) consists of 3 levels i.e T1 = 40oC, T2=50oC, and T3 = 60oC. The second factor was drying time (L) consists of 3 levels i.e L1 = 5 hr, L2=6 hr, and L3 = 7 hr. Combination of the treatments was 3 x 3 = 9 with 3 replications, in order to obtain 27 units of the experiment. The analysis of potato starch was made to measure yield, moisture, starch and ash contents, as well as starch brighness. The results showed that drying temperature (T) was highly significant effected to starch yield, moisture, ash content, and starch brighness. While, drying time (L) has significantly effected on moisture and starch brighness. The interaction between temperature and time were not significantly effected to yield, moisture, starch, ash contents, as well as starch brighness. Based on the results, the best quality of potato starch was obtained from the treatment of drying temperature (T1= 40oC) and drying time (L1=5 hr) with the following characteristics: yield (3.61%), moisture content (16.40%), starch content (82.09%), ash content (0.57%), and starch brighness about 54.61%.

Pengaruh Pelapisan Kitosan terhadap Sifat Fisik dan Kimia Tomat Segar (Lycopersicum pyriforme) pada Berbagai Tingkat Kematangan Melly Novita; Satriana Satriana; Martunis Martunis; Syarifah Rohaya; Etria Hasmarita
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 4, No 3 (2012): Vol.(4) No.3, October 2012
Publisher : Agricultural Faculty

Tomato fruit undergoes many physicochemical changes after harvest caused by the process of metabolism. The method used to inhibit the metabolic processes in tomatoes can be overcome by controlled atmosphere storage. However, this method requires a high cost. Therefore there is another method that is more practical and economical to imitate the mechanism of the controlled atmosphere is by the use of coating materials (coating). Coating material must be able to form a barrier layer of the loss of water content and can maintain fruit quality and does not pollute the environment. Chitosan is a natural alternative as a coating material that is non-toxic and safe for health. This study aimed to observe the effect of chitosan coating on quality and shelf life of fresh tomatoes at different maturity levels. The study design used was completely randomized design (CRD) factorial with two factors. The factor I was the maturity stages which consisted of 3 (three) levels : K1 = full green (0-10% red skin), K2 = light red (30-60% red skin), K3 = ripe ( 70% red skin). Factor II is storage duration which consisted of 5 (five) level : P1 = 0 day, P2 = 5 days, P3 = 10 days, P4 = 15 days, P5 = 20 days, with 2 (two) replications. The analysis conducted on tomatoes were weight loss, solusble solids concentration, total acid, and vitamin C. The results showed that the tomatoes were coated chitosan could inhibit weight loss, soluble solids concentration, total acid, and vitamin C than untreated tomatoes (control). Chitosan coating with a concentration of 1% and a long soaking for 10 minutes on the tomatoes with the maturity stages of 0-10% skin red and 30-60% skin red could maintain in good condition for 20 days of storage. But the tomatoes with the maturity stage 70% red skin only able to survive 10 days of storage.

Analisa Kelayakan Finansial Pengembangan Cold Storage Plant di Pelabuhan Perikanan Lampulo Baru Banda Aceh Juanda Juanda; Martunis Martunis
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 6, No 1 (2014): Vol.(6) No.1, February 2014
Publisher : Agricultural Faculty

The research aims to analyze financial feasibility of cold storage development in Lampulo Baru Fish Port Banda Aceh in accordance with discounted investment ctiteria; Net Present Value (NPV), Net Benefit Cost Ratio (NBCR), Gross Benefit Cost Ratio (GBCR) and payback period (PBP). The research was conducted in Lampulo Baru Fish Port on November 2013 – January 2014. Data was mainly collected by using survei and interview/ focus group discussion techniques. Data were analyzed by using financial analysis with investment criteria. The result of research showed that the development of cold storage plant in Lampulo Baru Fish Port with capacity of 80 ton fishes is financially feasible, indicated by discounted investment criteria values; NPV = IDR. 1,463,819,997,-. NBCR = 2.33, GBCR = 1.03, and PBP = 2.33 years.

Karakteristik Fisikokimia dari Virgin Coconut Oil (VCO) yang Diproduksi dengan Metode Penggaraman dan Fermentasi Menggunakan Ragi Roti Asyatir Radhiah; Martunis Martunis; Cut Erika
Jurnal Ilmiah Mahasiswa Pertanian Vol 7, No 2 (2022): Mei 2022
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Abstrak. Minyak kelapa murni (virgin coconut oil, VCO) merupakan produk olahan yang terbuat dari daging kelapa dengan karakteristik minyak yang jernih, tidak mempunyai rasa dan memiliki aroma khas kelapa yang diproses secara higienis dengan atau tanpa pemanasan secara langsung. Pada umumnya pengolahan buah kelapa menjadi VCO dilakukan menggunakan metode pemanasan dengan suhu 95oC, namun metode ini dianggap kurang efektif karena bisa menyebabkan VCO cepat berbau tengik dan warna minyak berubah menjadi warna coklat Metode penelitian yang dilakukan yaitu dengan tanpa penambahan, penambahan garam 2% dan starter ragi 20% kedalam 200 mL krim santan dengan waktu inkubasi selama 12 jam dan 24 jam. Uji analisis VCO pada penelitian ini meliputi perhitungan rendemen, , kadar air, asam lemak bebas dan bilangan peroksida. Dari hasil penelitian ini didapatkan rendemen terbesar sebanyak 17% VCO dengan penambahan ragi dengan waktu inkubasi selama 24 jam. VCO tanpa penambahan garam dan ragi mempunyai kadar air yang paling rendah yaitu sebesar 0,12-0,13% dan VCO dengan penambahan garam dan waktu inkubasi selama 12 jam mempunyai kualitas yang lebih baik daripada VCO dengan perlakuan lainnya dengan kadar asam lemak bebas 0,33% dan nilai bilangan peroksida 4,57 mg ek/kg.Physicochemical Characteristics of Virgin Coconut Oil (VCO) Produced by Salting Method and Fermentation using bread YeastAbstract.. VCO or virgin coconut oil is a processed product made from coconut meat with the characteristics of clear oil, no taste and distinctive coconut aroma which is processed hygienically with or without direct heating. In general, coconut processing into VCO is done using the heating method with a temperature of 95oC, but this method is considered less effective because it can cause the VCO to quickly smell rancid and the color of the oil to turn brown. The research method was carried out without addition, adding 2% salt and 20% yeast starter into 200 mL of coconut cream with incubation time of 12 hours and 24 hours. The VCO analysis test in this study included the calculation of yield, water content, free fatty acids and peroxide number. From the results of this study, the largest yield was 17% VCO with the addition of yeast with an incubation time of 24 hours. VCO without the addition of salt and yeast has the lowest water content of 0,12-0,13% and VCO with the addition of salt and an incubation time of 12 hours has a better quality than VCO with other treatments with a free fatty acid content of 0,33% and the peroxide value is 4.57 mg ek/kg.

Peningkatan Kualitas Minyak Nilam Aceh Selatan dengan menggunakan Rotary Vacuum Evaporator Hayati Kautsarah; Juanda Juanda; Martunis Martunis
Jurnal Ilmiah Mahasiswa Pertanian Vol 8, No 1 (2023): Februari 2023
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Abstrak : Minyak nilam (patchouli oil) adalah salah satu minyak atsiri yang dihasilkan oleh tanaman nilam (Pogostemon cablin B). Salah satu indikator yang sangat menentukan mutu, kualitas dan harga minyak nilam yaitu kadar patchouli alcohol. Semakin tinggi kadar patchouli alcohol dalam minyak nilam, maka mutu minyak nilam akan semakin baik. Pembuatan bahan standar patchouli alcohol yang terkandung dalam minyak nilam dapat dilakukan dengan cara mengisolasi patchouli alcohol. Salah satu metode yang digunakan adalah dengan distilasi fraksinasi. Proses fraksinasi adalah proses pemurnian zat/senyawa yang digunakan untuk memisahkan komponen dari campuran berdasarkan suhu titik didih. Proses distilasi fraksinasi nilam dapat dilakukan dengan alat rotary vacuum evaporator. Berdasarkan kadar patchouli alcohol, hasil dari distilasi fraksinasi minyak nilam dibedakan menjadi fraksi berat dan fraksi ringan. Tujuan dari penelitian ini adalah untuk mengetahui kualitas minyak nilam Aceh Selatan sebelum dan sesudah dilakukan pemurnian menggunakan rotary vacuum evaporator. Penelitian ini dilakukan dengan analisis eksperimental. Parameter yang diamati pada penelitian ini meliputi kualitas minyak nilam yaitu warna minyak, bobot jenis, indeks bias, kelarutan dalam etanol, bilangan asam, bilangan ester, putaran optik, patchouli alcohol dan kadar besi (Fe). Hasil penelitian menunjukkan bahwa secara keseluruhan kualitas minyak nilam sebelum dimurnikan sudah sesuai standar SNI, namun untuk kadar patchouli alcohol masih sangat rendah dan tidak sesuai dengan SNI. Proses pemurnian menggunakan rotary vacuum evaporator merupakan salah satu cara yang efektif untuk meningkatkan kualitas minyak nilam khususnya patchouli alcohol. Minyak nilam hasil penyulingan dari petani dapat ditingkatkan kadar patchouli alcohol dari 25,32% menjadi 42,59%. Improving the Quality of South Aceh Patchouli Oil by using a Rotary Vacuum EvaporatorAbstract :Patchouli oil (patchouli oil) is one of the essential oils produced by the patchouli plant (Pogostemon cablin B). One indicator that determines the quality, quality and price of patchouli oil is the level of patchouli alcohol. The higher the patchouli alcohol content in patchouli oil, the better the quality of patchouli oil. The standard ingredient patchouli alcohol contained in patchouli oil can be prepared by isolating patchouli alcohol. One of the methods used is fractional distillation. The fractionation process is a process of purifying substances/compounds that is used to separate components from a mixture based on the boiling point temperature. Patchouli fractional distillation process can be carried out using a rotary vacuum evaporator. Based on the patchouli alcohol content, the results of fractional distillation of patchouli oil are divided into heavy fractions and light fractions. The purpose of this study was to determine the quality of South Aceh patchouli oil before and after purification using a rotary vacuum evaporator. This research was conducted by experimental analysis. The parameters observed in this study included the quality of patchouli oil, namely oil color, specific gravity, refractive index, solubility in ethanol, acid number, ester number, optical rotation, patchouli alcohol and iron (Fe) content. The results showed that the overall quality of patchouli oil before being refined was in accordance with SNI standards, but the patchouli alcohol content was still very low and not in accordance with SNI. The purification process using a rotary vacuum evaporator is an effective way to improve the quality of patchouli oil, especially patchouli alcohol. Patchouli oil distilled from farmers can increase the patchouli alcohol content from 25.32% to 42.59%.

Pengendalian Mutu Selai Stroberi Dengan Metode Control Chart dan Failure Mode and Effect Analysis (FMEA) Di PT “XYZ” Muhammad Arief Fadhillah; Martunis Martunis; Muhammad Ikhsan sulaiman
Jurnal Ilmiah Mahasiswa Pertanian Vol 8, No 2 (2023): Mei 2023
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Abstrak. PT “XYZ” merupakan salah satu perusahaan yang bergerak di bidang industri pangan di Indonesia. Salah satu produk yang diproduksi adalah selai stroberi. Selai merupakan produk makanan kental atau semi padat yang dapat dibuat dari buah, pulp buah, sari buah atau potongan buah yang diolah menjadi suatu struktur seperti gel yang ditambahkan gula, asam, dan pektin. Proses produksi selai di PT “XYZ” diawali dengan preparasi bahan baku, pemasakan, pendinginan, pengemasan dan pengecekan kualitas mutu. Tujuan dari penelitian ini adalah mengendalikan kualitas selai stroberi di PT “XYZ” menggunakan metode Control Chart dan Failure Mode and Effect Analysis (FMEA). Parameter pengendalian mutu selai stroberi tersebut adalah kadar air, kadar total padatan terlarut, viskositas, dan tingkat keasaman (pH). Hasil penelitian menunjukkan bahwa kadar air, kadar keasaman (pH), kadar padatan terlarut, dan viskositas selai stroberi belum konsisten dikarenakan ada beberapa titik diluar kendali, walaupun telah memenuhi standar perusahaan. Hasil observasi diperoleh 11 titik kritis yang 4 diantaranya berpotensi menyebabkan bervariasinya mutu selai Stroberi, yaitu bahan baku yang digunakan tidak higenis, performa mesin menurun, penumpukan produk berlebih pada penyimpanan produk, serta suhu dan waktu pemasakan yang tidak sesuai standar perusahaan. Untuk usulan perbaikan yang dapat diberikan adalah penggunaan perlengkapan dalam proses produksi dengan lengkap dan sesuai dengan standar perusahaan, menjadwalkan servis rutin dan peremajaan pada setiap mesin yang digunakan dalam proses produksi, menetapkan standar waktu operasional mesin setiap harinya, serta menyediakan tempat yang lebih memadai untuk penyimpanan produk sehingga tidak terjadi penumpukan produk.Quality Control of Strawberry Jam Abstract. PT "XYZ" is a company engaged in the food industry in Indonesia. One of the products produced is strawberry jam. Jam is a viscous or semi-solid food product that can be made from fruit, fruit pulp, fruit juice or fruit pieces which are processed into a gel-like structure to which sugar, acid and pectin are added. The jam production process at PT "XYZ" begins with raw material preparation, cooking, cooling, packaging and quality checking. The purpose of this study was to control the quality of strawberry jam at PT "XYZ" using the Control Chart and Failure Mode and Effect Analysis (FMEA) methods. Parameters for controlling the quality of the strawberry jam are water content, total dissolved solids content, viscosity, and acidity level (pH). The results showed that the water content, acidity (pH), dissolved solids content, and viscosity of strawberry jam were not consistent because there were several points out of control, even though they met the company's standards. The observation results obtained 11 critical points, 4 of which have the potential to cause variations in the quality of Strawberry jam, namely raw materials used are not hygienic, decreased engine performance, excess product buildup in product storage, and cooking temperatures and times that do not meet company standards. Proposals for improvement that can be given are the use of equipment in the production process that is complete and in accordance with company standards, scheduling routine servicing and rejuvenation of each machine used in the production process, setting standard operating time for the machine every day, and providing a more adequate place for storage. product so that product buildup does not occur.

Gambaran Karakteristik, Pengetahuan dan Perilaku Petugas Rumah Potong Ayam (RPA) tentang Penyembelihan Halal di Kota Banda Aceh Al Iqbal Al Iqbal; Fahrizal Fahrizal; Martunis Martunis
Jurnal Ilmiah Mahasiswa Pertanian Vol 7, No 3 (2022): Agustus 2022
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Abstrak.. Undang-Undang Nomor 33. Tahun 2014 tentang Jaminan Produk Halal menjelaskan bahwa setiap produk yang akan masuk, beredar dan diperjualbelikan di Indonesia wajib memiliki sertifikat halal. Begitu juga dengan tempat penyembelihan hewan, diharuskan memiliki sertifikat halal agar memberikan suatu jaminan bahwa produk daging hewan yang akan dikonsumsi oleh konsumen adalah produk yang halal dan tayyib. Proses penyembelihan halal yang sesuai dengan syariat Islam tidak terlepas dari pengetahuan para petugas tempat penyembelihan ayam tentang kehalalalan proses penyembelihan hewan, yang nantinya pengetahuan tersebut akan diaplikasikan pada proses penyembelihan hewan. Adapun yang menjadi tujuan pada penelitian ini ialah untuk mengetahui gambaran dari karakteristik, pengetahuan dan perilaku petugas rumah potong ayam (RPA) tentang penyembelihan halal di Kota Banda Aceh.Description of the Characteristics, Knowledge and Behavior of Chicken Slaughterhouse Office (CSO) Staff regarding Halal Slaughter in Banda Aceh CityAbstract.. Law Number 33. Year 2014 concerning Halal Product Guarantee explains that every product that will enter, circulate and be traded in Indonesia must have a halal certificate. Likewise, animal slaughtering places are required to have a halal certificate in order to provide a guarantee that the animal meat products that will be consumed by consumers are halal and tayyib products. The process of halal slaughter in accordance with Islamic law cannot be separated from the knowledge of the chicken slaughtering officers about the halal process of slaughtering animals, which later this knowledge will be applied to the process of slaughtering animals. The purpose of this study is to describe the characteristics, knowledge.and behavior of Chicken Slaughterhouse Officers (CSO) regarding halal slaughter in Banda Aceh City.

Co-Authors Abdul Hamid Agustia Maulina Al Iqbal Al Iqbal Anshar Patria Arsa Yudi Hanafi Asyatir Radhiah Cut Erika Darliah Dwi Mulyani Diana Sukma Essy Harnelly Etria Hasmarita Fahrizal Fahrizal Faidha Rahmi, Faidha Hafira Haura Hayati Kautsarah Heru Prono Widayat Hikmah Hikmah Huthaimah Huthaimah Irfan Irfan Ismail Sulaiman Juanda Juanda Junda Juanda M Rizki Arifandy Saragih Melly Novita Muhammad Arief Fadhillah Muhammad Fadhil Muhammad Ikhsan Sulaiman Murna Muzaifa Murna Muzaifa Nelissa, Zahra Nurbaity Bustamam Putri Adyanur Rasdiansyah Rasdiansyah Reka Malia Rusita Fitri Ryan Moulana Sahrita Yuliana Satriana Satriana Sri Astuti Subhan Subhan Teuku Zaldiansyah Tuti Arlita Wahyu Afdillah Warhamna Warhamna Yuliani Aisyah Yusriana Yusriana Yusya Abubakar Zahra Nelissa

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