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All Journal Forest Science Warta Rimba Publica : Jurnal Administrasi Pembangunan dan Kebijakan Publik Jurnal Industri Hasil Perkebunan Biopropal Industri As-syifaa Jurnal Farmasi Jurnal Kependidikan: Jurnal Hasil Penelitian dan Kajian Kepustakaan di Bidang Pendidikan, Pengajaran dan Pembelajaran Buletin Sistem Informasi dan Teknologi Islam JURNAL HUTAN TROPIS
Sitti Ramlah
BBIHP
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mathematics Medicine & Pharmacology Social Sciences Other

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KOMPOSISI JENIS DAN PENGUASAAN EKOLOGI DI WILAYAH DESA PANGI KAWASAN CAGAR ALAM PANGI BINANGGA KABUPATEN PARIGI MOUTONG Ernawati, Ernawati; Umar, Husain; Ramlah, Sitti
Warta Rimba Vol 1, No 1 (2013)
Publisher : Warta Rimba

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Abstract

This research aimed to study the number of occupation of species composition in Pangi-Binangga Nature Reserve area. The research was conducted in Pangi-Binangga Nature Reserve area, village of Pangi, Parigi District, Parigi Motong Regency, Central Sulawesi, from April through Juni 2013. This study uses continous strip sampling method. Twenty plots (400m x 400m) were made in each line. The sampling intensity was 16 ha (5%) from the total 6000 ha of Pangi-Binangga Nature Reserve area. Hence vegetation date were analysed to determine the density, frequency, dominant, and Importance Value Index. The results showed that the highest Importance Value Index at tree level of vegetation was Pterospermum celebicum Miq. (25,08%), while at pole and sapling level, the highest IVI was Diospyros celebica Bakh with value 13,72% and 19,34%, respectively. Furthermore, the highest IVI at seedling level was Spathoglottis aurea (13,24%). Keywords : Species composition, Ecology occupation, Important Value Index, Pangi-Binangga Nature Reserve.
KEANEKARAGAMAN JENIS BURUNG DI HUTAN RAWA SAEMBAWALATI DESA TOMUI KARYA KECAMATAN MORI ATAS KABUPATEN MOROWALI Watalee, Hiskia; Ningsih, Sri; Ramlah, Sitti
Warta Rimba Vol 1, No 1 (2013)
Publisher : Warta Rimba

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Abstract

A bird is a wildlife which could be found almost in any vegetated environment. The existence of a bird in one area is very important because it could affect the presence and distribution of plant species. This study aims to determine species composition, attendance of birds, evennes, species diversity, and the dominance of birds in Saembawalati Swamp Forest. The study was conducted from April to June 2013. Data collection was carried out using line transect method. After conducting the research in Saembawalati swamp forest, it was found 34 species of birds from 15 families, swamp forest habitat tree vegetation zones have indeks values species diversity (H) = 2.75 and evenness (E) = 0.11 and swamp forest habitat zones has turf vegetation index values species diversity (H)=3.00 and evennes (E) = 0.10. There were four species of birds that are always found in the swamp forest of Saembawalati; Egretta garzetta, Gallinula chloropus, Phaenicophaeus calyorhynchus, and Amaurornis phoenicurus. Hence, Saembawalati swamp forest was dominated by four species of birds; Bubulcus ibis, Egretta garzetta, Dicrurus hottentottus, Phaenicophaeus calyorhynchus. Keywords: bird, diversity, Saembawalati swamp forest.
KARAKTERISTIK FISIK HABITAT LEDA (Eucalyptus deglupta) DI JALUR PENDAKIAN GUNUNG NOKILALAKI KAWASAN TAMAN NASIONAL LORE LINDU Annisah, Nur; Sudhartono, Arief; Ramlah, Sitti
Warta Rimba Vol 2, No 2 (2014)
Publisher : Warta Rimba

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Abstract

Leda (Eucalyptus deglupta) is one kind of endemic flora of Celebes that its natural spread area side on Lore Lindu National Park (LLNP). The aim of this research was pointed to investigate the physiccally charracteristic of Leda habitat. The usage of this research is hoped to enrich scientific information in order to improve understanding about charracteristic of Leda habitat. This research was conducted in highing track of Nokilalaki Mount – LLNP territory, Nokilalaki District – Sigi Regency, as long as two months (October up to December 2013) used survay methode and laboratory analysis, by the placement of 7 (seven) sampling plots used purposive sampling methode at the location where be found habitat of Leda based on the high from sea level. Getting of soil samples used soil sample rings,than be analyzed on soil textures, permeabilities, bulk densities, and soil porousities.This research results shown that the charracteristic of Leda habitat in highing track of  Nokilalaki Mount be located on (1110-1206) meters from sea level high, with land slope (8-15)% (enough obliquity), the temperature on morning time (19-20)°C and afternoon time (19-23)°C, the air moisture on morning time (81-90)% and afternoon time (76-91)%, intensity of sun shine (80-400) lux. Physiccally charracteristic of soil texture are clay-clayey-sandy, clay-sandy, clayey-sandy, and clayey. Soil permeabilities (15.05-47.61) cm/hour (Fast andVery Fast catagories). Bulk density (0.91-1.27) g/cm3 (Fair and High catagories) and porousity (51.92-65.61)%. Kata Kunci : habitat, Leda, Lore-Lindu, Nokilalaki, physiccally-charracters.
SIFAT FISIK TANAH DI BAWAH TEGAKAN EBONI ( Diospyros celebica Bakh ) PADA KAWASAN CAGAR ALAM PANGI BINANGGA KABUPATEN PARIGI MOUTONG Evarnaz, Novita; Toknok, Bau; Ramlah, Sitti
Warta Rimba Vol 2, No 2 (2014)
Publisher : Warta Rimba

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Abstract

The function of soil is a medium for growth and root development in supporting plants to grow and supply the need of water and nutrients to the planst roots. The issue raised in this study is how the physical properties of soil, including the texture, structure, porosity, bulk density and permeability of soil under the stand of ebony at the Natural Reserve of Pangi Binangga. Ebony is one of the endemic tree species in Sulawesi Island including Central Sulawesi. The purpose of this study was to determine the physical properties of soil under the stands of ebony at the Natural Reserve of Pangi Binangga, Parigi Moutong Regency. This study was conducted for 3 months (May-July 2013) at the Natural Reserve of Panggi Binangga, Sakina Jaya Village, Parigi Moutong Regency, Central Sulawesi Province. This study used survey and analysis in the laboratory. Soil samples were collected by using purposive sampling technique, that is, deliberately having particular consideration: the level of slope 0-8%, 8-15%, 15-25%, and 25-40%. The number of soil samples was 16 soil samples taken from the four slopes in two depths (0-30 cm and 30-60 cm). The study shows that the soil under the stands of ebony has a sandy loam soil texture class and loamy sand, structure soil crusts and granular, slight porous and porous (37.84 to 58.07%), rapid and very fast permeability (13,27 to 36,10 cm/h) and has a high and very high of bulk density of the medium (1.11 to 1.65 g/cm3). Keywords: Diospyros celebica, natural reserve, Pangi Binangga, soil physical property
Utilization of Cacao Pods Shells For Charcoal Briquettes Suprapti, Suprapti; Ramlah, Sitti
Biopropal Industri Vol 4, No 2 (2013)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

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Abstract

Utilization of cacao pod shells waste into charcoal briquettes is a way to find an alternative energy that can be produced within household scale. The aim of the research is to produce charcoal briquettes from cacao pod shells and its characterization. Research was designed with two factors, which is charcoal size (30, 50, and 70 mesh) and the percentage of starch used (3, 5, and 7%). Charcoal briquette produced then tested its physical and chemical properties. In general, charcoal briquettes from cacao pod shells with a mesh of 30 and 7% starch gives the best results. This charcoal briquette have a moisture content of 6.52%, ash content 16.73%, density 0.96 g/cm3; levels of volatile matter 20.18%, bonded carbon content 56.58%, and calorific value 4163.11 cal./g. Most of the parameters have not been meet the quality standards for charcoal briquettes of the SNI, Japan, England, nor American.
The Formulations of Scrub Cream from Non Fermentation Cocoa Powder and The Effects on Skin Yumas, Medan; Ramlah, Sitti; Mamang, Mamang
Biopropal Industri Vol 6, No 2 (2015)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

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Abstract

The content of non fermented cocoa powder is phenolic compounds of polyphenols group which protecting skin from ultra violet radiation (UVB). This research aims to determine the concentration of non fermented cocoa powder that capable to protect the skin from UVB. This study used a complete randomized design with a treatment on the concentration of non fermented cocoa powder as the active ingredient of scrub cream. Scrub cream was made from non fermented cocoa powder in a variable concentration 2.5; 3.5; 4.5; 5.5% (w/w) with three replicates. The results showed that the viscosity were 36, 42, 49 and 70 dps, respectively. The four scrub cream have pH value above 5 which fulfilled the standard of SNI 01-3524-1994 and uncontained of Pb and Hg. The most panelists was preferred scrub cream with the concentration of non-fermented cocoa powder 3.5%, it gave moisture and smooth effect also lasted minimum for 180 minutes.
PENGARUH FORMULASI DAN ASAL BIJI KAKAO FERMENTASI TERHADAP MUTU DAN CITARASA DARK CHOCOLATE. (Effect of Formulation and Fermented Cocoa Beans Origin to Dark chocolate’s Quality and Flavour) Ramlah, Sitti; Yumas, Medan
Jurnal Industri Hasil Perkebunan Vol 12, No 1 (2017): Jurnal Industri Hasil Perkebunan Volume 12 No. 1 Juni 2017
Publisher : Balai Besar Industri Hasil Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (378.375 KB) | DOI: 10.1111/jihp.v12i1.2806

Abstract

Research on the effect of formulation and fermented cocoa beans origin to dark chocolate’s quality and flavour has been done. This research aims to know how is the effect of formulation and fermented coco beans origin to the quality and flavours of resulted dark chocolate. This research used 2 (two) treatment . First treatment was origin of coco beans used on the research (A), in which : South Sulawesi (A1), West Sulawesi (A2), Central Sulawesi (A3), second treatment was formula quality of dark chocolate to be produced (B), in which medium quality (B1) and high quality  formula (B2). Testing parameter used were water moisture, fat content, sucrose content, FFA, fatty acid, amino acid, polyphenol, flavour, TPC and melting point. Research  result  can  be  concluded  that formulation  and  origin  of  fermented  cocoa  beans affecting quality and flavourof resulted dark chocolate in tenns of melting point, amino acids content, fatty acids, polyphenol content, and flavour score. Dark chocolate produced Central Sulawesi both for medium quality and high quality had higher polyphenol content compare to those from both South and West Sulawesi.Keywords : Cocoa beans, fermentation, dark chocolate, medium quality, high quality, flavour.ABSTRAK Penelitian Pengaruh Formulasi Dan Asal Biji Kakao Fermentasi Terhadap Mutu Dan Citarasa Dark Chocolate telah dilakukan. Penelitian ini bertujuan untuk mengetahui sejauh mana pengaruh formulasi da asal biji kakao fermentasi  terhadap mutu dan citarasa dark chocolate yang dihasilkan. Pada penelitian pembuatan Dark Chocolate menggunakan 2 (dua) perlakuan . Perlakuan pertama yaitu Asal Daerah (provinsi) biji kakao yang digunakan (A) yaitu ; Sulawesi Selatan (A1), Sulawesi Barat (A2), Sulawesi Tengah (A3), dan perlakuan ke dua adalah formula/kualitas Dark Chocolate yang akan di buat (B), yaitu Formula Kualitas sedang (B1), dan Formula Kualitas Tinggi (B2). Parameter uji yang digunakan adalah kadar air, kadar lemak, kadar gula, FFA, asam lemak, asam amino, polifenol, citarasa, ALT dan titik leleh. Dari hasil penelitian dapat disimpulkan bahwa formulasi dan asal biji kakao fermentasi mempengaruhi mutu dan citarasa dark chocolate yang dihasilkan terutama dari segi  titik leleh, kadar asam amino, asam lemak, kadar polifenol dan nilai citarasa. Dark chocolate yang dihasilkan  dari kakao  asal  Sulawesi  tengah  baik    kualitas  sedang  maupun  kualitas  tinggi memiliki kandungan polifenol tertinggi dibanding dark chocolate dari Sulawesi Selatan dan Sulawesi Barat.Kata Kunci : Biji kakao, fermentasi, dark chocolate, kualitas sedang, kualitas tinggi, mutu, citarasa.
KARAKTERISTIK MUTU DAN EFEK PENAMBAHAN POLIFENOL PADA HAND BODY LOTION BERBASIS LEMAK KAKAO TERHADAP KULIT. (Characteristics of Quality and Effect of Polyphenol Addition to Cocoa Butter Based Hand Body Lotion to Skin) Ramlah, Sitti
Jurnal Industri Hasil Perkebunan Vol 12, No 2 (2017): Jurnal Industri Hasil Perkebunan Volume 12 No. 2 Desember 2017
Publisher : Balai Besar Industri Hasil Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (567.325 KB) | DOI: 10.1111/jihp.v12i2.3473

Abstract

Research on Characteristics of Quality and Effects of Polyphenol  Addition to Cocoa Butter Based   Hand Body Lotion to Skin has been done. This research aims to identify characteristics of quality and effects of polyphenol addition to cocoa butter based hand body lotion to skin. Materials used in this research were cocoa butter, polyphenols from cocoa beans, olive oil, stearic acid, glycerin, and Novemer as emulsifier. Test parameter applied to this research were emulsion test/viscosity, organoleptic, moisture content, pH, heavy metal content, nipasol, nipagin, microbiology test (TPC, Staphylococcus aureus, Pseudomonas aeruginosa, Candida albicans.), effect test (moisture, smoothness and anti UV B). Research result showed that hand body lotion from cocoa butter and cocoa beans polyphenols have quality characteristics as follow: moisture content 85.56 %; pH 5,57, Total Plate Count< 10 1Cfu/g, Staphylococcus aureus < 10 1Cfu/g, Pseudomonas aeruginosa< 10 1Cfu/g,Candida albicans < 10 1Cfu/g, viscosity 55 dpas; have lotion properties and were able to improve skin moisture, sebum and smoothness. In addition, this hand and body lotion were potentially protect skin damage which followed aging process due to UV B exposure and also maintain skin elasticity.Keywords : quality characteristic, effects, hand body lotion, cocoa butter, poliphenols, skinABSTRAK. Penelitian ”Karakteristik Mutu dan Efek Penambahan Polifenol pada  Hand Body Lotion Berbasis  Lemak Kakao Terhadap Kulit” telah dilakukan. Tujuan penelitian ini adalah untuk mengetahui karakteristik mutu dan efek penambahan polifenol pada hand body lotion dari lemak kakao terhadap kulit. Bahan baku yang digunakan pada penelitian ini adalah lemak kakao, polifenol dari biji kakao, minyak zaitun, asam stearat,gliserin, dengan pengemulsiNovemer. Parameter uji yang digunakan pada penelitian ini adalah: uji emulsi/viskositas, uji organoleptik, kadar air, pH, logam berat, kadar nipasol, kadar nipagin, uji mikrobiologi (ALT,Staphylococcus aureus, Pseudomonas aeruginosa, Candida albicans.),uji efek (kelembaban, kehalusan dan anti UV B).Dari hasil penelitian diketahui bahwa  hand body lotion dari lemak dan polifenol dari biji kakao mempunyai karakteristik mutu mengandung kadar air 85,56 %, pH 5,57, Angka Lempeng   Total < 10 1Cfu/g,  Staphylococcus aureus < 10 1Cfu/g, Pseudomonas aeruginosa< 10 1Cfu/g,   Candida albicans < 10 1Cfu/g, viskositas 55 dpas,memiliki  sifat lotion serta dapat memperbaiki kelembaban,  kadar minyak serta kehalusan kulit, juga memiliki potensi melindungi kerusakan kulit yang menyertai proses penuaan akibat paparan sinar UVB serta dapat mempertahankan elastisitas dari kulit. Kata kunci: karakteristik mutu, efek, hand body lotion, lemak kakao, polifenol, kulit
KANDUNGAN LOGAM BERAT PADA BIJI KAKAO ASAL SULAWESI BARAT DAN TENGGARA Ristanti, Eky Yenita; Suprapti, Suprapti; Ramlah, Sitti
Jurnal Industri Hasil Perkebunan Vol 11, No 2 (2016)
Publisher : Balai Besar Industri Hasil Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (255.812 KB) | DOI: 10.1111/jihp.v11i2.3413

Abstract

Research on heavy metals content in cocoa beans from West and Southeast Sulawesi hasbeen done. This research aims to identify heavy metals content, which are Pb, Cu, Cd and Zn in cocoa beansfrom West and Southeast Sulawesi. Results shows that Pb content in cocoa beans from West Sulawesi is inthe interval of 49,616 ppm (Mamuju) – 112,343 ppm (North Mamuju); Cu 141,362 ppm (Mamuju) – 198,04ppm (North Mamuju); Cd 0,0494 ppm (Mamasa) – 0,7468 (Polman); Zn 193,186 ppm (Polman) – 247,362ppm (North Mamuju). Pb content of cocoa beans from Southeast Sulawesi is in the interval of 33,783 ppm(Kendari) – 112,912 ppm (North Kolaka); Cu 119,162 ppm (Muna) – 180,728 ppm (Kolaka); Cd 0,0769 ppm(Bombana) – 0,6676 (North Kolaka) dan Zn 29,21 ppm (Bombana) – 214,12 ppm (North Kolaka).Keywords: heavy metals, cocoa beans, SNI 7387:2009, West Sulawesi, Southeast Sulawesi
KARAKTERISTIK MUTU DAN CITARASA COKELAT KAYA POLIFENOL Ramlah, Sitti
Jurnal Industri Hasil Perkebunan Vol 11, No 1 (2016)
Publisher : Balai Besar Industri Hasil Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (312.084 KB) | DOI: 10.1111/jihp.v11i1.3553

Abstract

Research of Flavor and Quality Characteristics of Rich Polyphenol Chocolate has been done.This research aims to understand the flavor and quality characteristics of polyphenol–rich chocolate,therefore can be used for functional food. Research method referred to Ramlah (2014), whereas cocoabeans roasting temperature was set on 40oC and 120oC and re-formulated without soy milk addition.Testing parameters are moisture content, protein as SNI 2323-2008 procedure, fat content as SNI 3749-2009 procedure, flavor test and polyphenol content using spectrophotometer analyzed in IndonesiaCoffee and Cocoa Research Institute, Jember. Results of this study concluded that chocolate madefrom fermented cocoa beans roasted at 40oC has the quality characteristics of the water content of2.03%; protein content of 11.15%; fat content of 48.67% and polyphenol content of 5.36%. Chocolateprepared from fermented cocoa beans roasted at 120oC has the quality characteristics of water contentof 1.43%; protein content of 8.84%; fat content of 53.39% and polyphenol content of 4.83%. In termsof flavor, overall panelists’ acceptance to chocolate F1 is to have good flavor and aroma and tend to beacidic, whereas chocolate F2 has very good flavor and aroma.Kata Kunci characteristics of quality, flavor, roasting, chocolate, Polyphenol.
Co-Authors Abdul Hapid Adam Malik Alfrida Lullung Alfrida Lullung Sampe Barra Andi Amalia Andi Nur Amalia Andi Nur Amalia Arief Sudhartono Artana, I Wayan Budi Bau Toknok Dwi Indriana Dwi Indriana Dyah Wuri Asriati Dyah Wuri Asriati Eky Yenita Ristanti Eky Yenita Ristanti Elhayat Labiro Ernawati Ernawati Hiskia Watalee Husain Umar I Nengah Korja Imran Rachman Irawati Irawati Jamal Bake Justus Elisa Loppies Kalsum Kalsum Malindu, Faizan Dg Mallombasang, Sri Ningsih Mamang Mamang Mamang Mamang, Mamang Mariyanti, Rika Medan Yumas Medan Yumas Medan Yumas Medan Yumas Medan Yumas Medan Yumas, Medan Melia Ariyanti Muhammad Amin Narka, Made Sintia Dewi Novita Evarnaz Nur Annisah Nyoto Santoso Poetri Lestari L.B. Putra, Adan Rizkya Ristanti, Eky Yenita Rusdiana Rusdiana Sitti Rahimah, Sitti Sri Ningsih Suprapti Suprapti Suprapti Suprapti Suprapti Suprapti Suprapti, Suprapti Syamsul Alam Wahyu Hendrarti wahyuni Daming wahyuni wahyuni Wahyuni Wahyuni Wahyuni Wahyuni YANTO SANTOSA Yumas, Medan