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All Journal Jurnal Mekanova : Mekanikal, Inovasi dan Teknologi Serambi Journal of Agricultural Technology Jurnal Teknologi Pengolahan Pertanian Teknologi dan Industri Pertanian Indonesia Abdi Wina : Jurnal Pengabdian Kepada Masyarakat Universitas Kristen Wira Wacana Sumba
Desi Susanti
Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Teuku Umar
Aerospace Engineering Agriculture, Biological Sciences & Forestry Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Earth & Planetary Sciences Education Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Veterinary

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Kajian Pembuatan Kelapa Parut Kering (Desiccated Coconut) Di PT. Rejeki Bersamah, Kabupaten Simeulue Suci Rahmi; Safrizal Safrizal; Yusmanizar Yusmanizar; Desi Susanti
Jurnal Teknologi Pengolahan Pertanian Vol 3, No 2 (2021): Jurnal Teknologi Pengolahan Pertanian
Publisher : Universitas Teuku Umar

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Abstract

Dessicated coconut is a product that is processed from the flesh of old and fresh coconuts without the epidermis. The manufacture of dry grated coconut, there are several stages including the removal of coir, coconut shell, release of testa, washing, boiling, grating, drying, sifting, and packaging. The method used in this research is a study of processing processes, calculation of mass balance flow, yield, and measurement of the moisture content of dry grated coconut. Processing of dry grated coconut using coconut as raw material as much as 15,000 Kg/process at PT. Rejeki Bersamah The dry grated coconut produced is 2000 kg/process. The average yield of dry grated coconut produced ranged from 46-100% with an overall average yield of 13.3%. The water content of each processing of dry grated coconut produced by PT. Rejeki Bersamah, the average ranged from 1.3% - 69.66 %. The water content obtained from dry grated coconut at PT. Rejeki Bersamah of 1.3%. This percentage indicates that dry grated coconut meets quality standards.Keywords: Dry Grated Coconut, Mass Balance, Moisture Content, PT. Rejeki Bersamah. 
Pengaruh Komposisi Substrat dan Lama Fermentasi oleh Trichoderma Harzianum Terhadap Aktivitas Enzim Selulase dari Campuran Tongkol Jagung dan Blondo Desi Susanti; Suci Rahmi
Jurnal Teknologi Pengolahan Pertanian Vol 2, No 1 (2020): Jurnal Teknologi Pengolahan Pertanian
Publisher : Universitas Teuku Umar

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ABSTRAKTongkol jagung merupakan bahan yang cukup potensial dimanfaatkan sebagai substrat sumber energi dalam memproduksi enzim selulase melalui proses fermentasi. Hal ini dapat dilihat dari  kandungan nilai gizi tongkol jangung sebagai berikut : 391 gr selulosa, 421 gr hemiselulosa, 91 gr lignin, dan 17 gr protein. Namun demikian selulosa dan hemiselulosa pada tongkol jagung belum optimal kerjanya dalam menginduksi produksi enzim selulase, karena rendahnya kandungan nitrogen sebagai pendukung pertumbuhan kapang. Blondo merupakan salah satu bahan yang dapat dijadikan sebagai substrat sumber nitrogen dalam medium fermentasi, karena kaya akan kandungan protein kasar sebanyak 24.22%. Penelitian ini bertujuan untuk mengetahui pengaruh komposisi substrat (tepung tongkol jagung (TTJ) dan blondo (B) dan lama fermentasi oleh Trichoderma Harzianum dalam memproduksi enzim selulase. Bahan utama yang digunakan dalam penelitian ini adalah tepung tongkol jagung, Blondo, PDA, isolat Trichoderma Harzianum, Reagen Nelson I dan Nelson II dan Fosfomolibdat. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola Faktorial 3 x 3 dengan 3 ulangan. Perlakuan yang diberikan yaitu komposisi substrat campuran tepung tongkol jangung (TTJ) dan blondo (B) dengan perlakuan B1 (80% TTJ+ 20% B), B2 (70% TTJ+ 30% B) dan B3 (60% TTJ+40% B) dan lama fermentasi (C) dengan perlakuan C1 (5 Hari), C2 (7 hari) dan C3 (9 hari). Data hasil penelitian dianalisis dengan menggunakan analisis ragam (ANOVA) dengan taraf signifikasi 5%. Variable yang diamati adalah aktivitas enzim selulase. Hasil penelitian menunjukkan bahwa perlakuan komposisi substrat 70% tongkol jagung dan 30% blondo dengan lama fermentasi 7 hari berpengaruh nyata (P<0.05) terhadap aktivitas enzim selulase.Kata Kunci : Tongkol jagung, blondo, Trichoderma harzianum, aktivitas enzim selulase
PENENTUAN KONDISI OPTIMUM PRODUKSI ENZIM KERATINASE OLEH Actinobacillus spp. MENGGUNAKAN TEPUNG BULU AYAM SEBAGAI SUBSTRAT PADA FERMENTASI MEDIA CAIR Desi Susanti; Suci Rahmi
Jurnal Teknologi Pengolahan Pertanian Vol 3, No 1 (2021): Jurnal Teknologi Pengolahan Pertanian
Publisher : Universitas Teuku Umar

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Abstract

Keratinase enzyme is a monomeric enzyme, this enzyme can hydrolyze keratin protein found in chicken feathers. It is estimated that about 90% of the protein contained in chicken feathers is keratin protein, this protein is difficult to digest because of the strong disulfide cross-links and other bonds. Biological processing of chicken feather flour with enzyme treatment produced by microorganisms during the fermentation process under optimal conditions produces high quality feather flour. There are several factors that affect the activity of the keratinase enzyme, including: dose inoculum, temperature, pH, substrate concentration, enzyme deposition, and fermentation time. This study aims to obtain the best optimum conditions (pH, substrate concentration, inoculum dose and fermentation time) of Actinobacillus spp in producing keratinase enzymes using chicken feather flour as a substrate in liquid medium. The main ingredients used in this study are: chicken feather flour, NA (Nutrient Agar), Aquades and substances used for liquid media and bacteria Actinobacillus spp. The study used an experimental method with 4 treatments consisting of pH (9.0; 9.5; 10; 10.5 and pH 11), sedimentation substrate (0.5%; 1%; 1.5%; 2%; 2 ,5%), inoculum dose (1 ml, 1.5 ml, 2 ml, 2.5 ml, 3 ml) and fermentation time 1 to 7 days, each treatment was repeated 3 times. The results showed that the optimum fermentation conditions of Actinobacillus spp in producing keratinase enzyme with an optimum pH of 9, optimum substrate concentration of 1%, inoculum dose of 1.5 ml, and optimum fermentation time of 2 days. Keyword : Actinobacillus spp; chicken feather flour; keratinase enzyme activity; optimumcondition
Pengaruh Suhu dan Waktu Destilasi Pada Ekstraksi dan Destilasi Sederhana Tape Singkong Hasanuddin Husin; Desi Susanti; Masykur Masykur; Teuku Athaillah
Jurnal Mekanova : Mekanikal, Inovasi dan Teknologi Vol 8, No 2 (2022): Oktober
Publisher : universitas teuku umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jmkn.v8i2.7609

Abstract

Destilasi yang paling sering digunakan secara sederhana adalah destilasi air dan uap, karena dengan metode ini hasil ekstrak yang didapatkan lebih banyak dibandingkan metode destilasi yang lain. Pada penelitian kali ini juga digunakan destilasi sederhana untuk mengekstrak etanol yang terdapat dalam tape singkong. Metode penelitian berdasarkan pada titik didih komponen yang terkandung dalam bahan. Parameter yang diamati dalam proses destilasi ini adalah jenis bahan (tape ketan putih, tape ketan hitam, tape singkong), suhu dan volume etanol dalam variasi waktu. Suhu destilasi yang digunakan adalah 80oC, 85oC dan 90oC dengan variasi waktu selama 1 jam, 1,5 jam, 2 jam dan 2,5 jam. Variasi suhu dan waktu yang digunakan ini bertujuan untuk mengetahui hubungan kecepatan destilasi dengan kualitas destilat yang dihasilkan. Hasil Penelitian rata-rata konsentrasi etanol dalam destilat dari destilasi sederhana adalah 70,19%, sedangkan dari destilasi rotary vacuum evaporatory adalah 75,87%.  Destilasi rotary vacuum evaporator memiliki kondensor yang lebih baik dibandingkan dengan kondensor pada destilasi sederhana. Sedangkan pada destilasi sederhana uap etanol ada yang  menguap ke luar karena proses pendinginan kondensornya kurang sempurna, sehingga konsentrasi etanol yang dihasilkan juga relatif rendah.
PENYULUHAN MANAJEMEN PEMBERIAN PAKAN TERNAK KAMBING PADA MASYARAKAT PENERIMA BANTUAN TERNAK KAMBING DI DESA ALUE DAWAH KECAMATAN BABAH ROT Desi Susanti; Nanda Triandita; Suci Rahmi; Sri Maryati; Mirza Anggriawin; Hasanuddin Husin; Jasmi .
ABDI WINA JURNAL PENGABDIAN KEPADA MASYARAKAT Vol 2 No 2 (2022): Abdi Wina Edisi Desember 2022
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Kristen Wira Wacana Sumba

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2953.826 KB) | DOI: 10.58300/abdiwina.v2i2.240

Abstract

One of the keys to success in livestock farming is the provision of appropriate animal feed, especially goat farming. The feed ingredients for goats consist of forage in the form of fresh grass and silage, concentrate, supplementary feed and additional feed. The purpose of this activity is to increase knowledge about the management of goat feed for the recipients of goat livestock assistance from APBG funds in Alue Dawah Village, Babah Rot District, Southwest Aceh Regency. The method used in this service is the extension method, in the form of material exposure and introduction to the types of goat feed and management of feeding according to the life phases of goats, namely the growth, pregnancy and lactation phases. This activity was attended by 38 participants. Counseling is in the form of material presentation and introduction of forage forage, then followed by discussion or question and answer. The participants were able to understand how good goat feed management is and know the right way to cultivate goats.
PEMANFAATAN DAUN KIRINYUH (Chromolaen odorata L.) SEBAGAI ALTERNATIF TEH HERBAL MENGGUNAKAN OPTIMASI SUHU PENGERINGAN OVEN Suci Rahmi; Desi Susanti
Serambi Journal of Agricultural Technology Vol 5, No 1 (2023): Juni
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v5i1.6208

Abstract

Kirinyuh merupakan tanaman semak yang tersebar luas di daerah tropis. Tanaman kirinyuh banyak tumbuh liar di provinsi Aceh. Salah satu pemanfaatan secara tradisional maupun mekanis tanaman kirinyuh (Chromolaen odorata L.) adalah dengan mengolah menjadi produk alternatif teh herbal. Teknik pengolahan teh dari bahan baku komoditas pertanian biasanya dilakukan proses pengeringan. Penelitian ini bertujuan untuk memanfaatkan daun kirinyuh sebagai alternatif teh herbal dengan menggunakan optimasi suhu pengeringan oven. Tahapan proses pengeringan daun kirinyuh adalah dilakukan optimasi suhu pengeringan oven (T) dengan 3 perlakuan (40 oC, 50 oC, 60 oC). selama (60 menit, 120 menit, 180 menit). Hasil pengukuran pengeringan daun kirinyuh, diukur persentase kadar air. Berdasarkan berat bahan sampel daun kirinyuh, pengeringan oven dengan variasi suhu (40, 50, 60)oC menunjukkan bahwa pada suhu 60oC paling optimal dalam pengurangan kadar air teh herbal daun kirinyuh sebesar 4,91- 5,48  %
Efektivitas Suhu dan Waktu Pengeringan Terhadap Aktivitas Antioksidan dan Sensori Teh Herbal Daun Kirinyuh (Chromolaen odorata L.) Suci Rahmi; Desi Susanti
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 15, No 2 (2023): Vol. (15) No. 2, Oktober 2023
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v15i2.29404

Abstract

Kirinyuh leaves (Chromolaen odorata L) contain several main compounds such as tannins, phenols, flavonoids, saponins and steroids. This plant is a wild plant and is easily found in the south west area of the Aceh region, however the kirinyuh leaf has not been used optimally as a functional food ingredient. Therefore, this study will utilize kirinyuh leaves as a dry product, one of which is processing into herbal teas. The drying process of kirinyuh leaves affects the content of chemical compounds contained in a plant, especially compounds that are efficacious as antioxidants. This study aims to obtain the effective temperature and time for drying herbal tea from kirinyuh leaves so as to produce the highest antioxidant activity and sensory quality. The research method used in this study is an experimental method using Completely Randomized Design (CRD) with 2 factors as treatment. Factor I is drying temperature (T) with 3 treatments (40 oC, 50 oC, 60 oC). while factor II is drying time (t) with 3 treatments (1 hour, 2 hours, 3 hours). The treatment was repeated 3 times to obtain 27 observational data. The data obtained were analyzed by means of variance, if there was a significant treatment effect (p 0.05), then continued with Duncan's test or BNT on the average treatment. The results showed that the drying temperature of 60oC has a very strong antioxidant value, the IC50 value is less than 50 ppm (48.08-49.21). The results of the water content test were obtained in the range of 4.90% - 6.33%. The results of the pH test are 5.3 – 5.5. The results of the sensory analysis showed that the panelists' overall preference (color, taste, aroma) ranged from 2.5 – 3 (liked enough).
Co-Authors Hasanuddin Husin Jasmi Masykur Masykur Mirza Anggriawin Nanda Triandita Safrizal Safrizal Sri Maryati Suci Rahmi Suci Rahmi Suci Rahmi Suci Rahmi Teuku Athaillah Yusmanizar Yusmanizar