PUBLIKASI ILMIAH DOSEN JURUSAN MANAJEMEN PERTANIAN LAHAK KERING

IbM Pemberdayaan Anak di Panti Asuhan Nurussa’adah Kelurahan Fontein dan Panti Asuhan Al-Hikmah Kelurahan Nunbaun Sabu Kota Kupang

Krisna Setiawan dan Paulus Pasau

Panti asuhan adalah suatu lembaga kesejahteraan sosial yang didirikan secara sengaja oleh pemerintah atau masyarakat yang bertanggung jawab dalam melakukan pelayanan, penyantunan dan pengentasan anak terlantar. Panti asuhan memiliki fungsi sebagai pengganti peranan orang tua dalam memenuhi kebutuhan mental dan sosial pada anak asuh agar mereka memiliki kesempatan yang luas untuk mengalami pertumbuhan fisik dan mengembangkan pemikiran hingga mencapai tingkat kedewasaan yang matang dan mampu melaksanakan peranan-perananmya sebagai individu dan warga negara di dalam kehidupan bermasyarakat.

Panti Asuhan Nurussa’adah berlokasi di Kelurahan Fontein sedangkan Panti Asuhan Al-Hikmah berlokasi di Kelurahan Nunbaun Sabu, Kedua panti asuhan ini sama-sama terletak di Kota Kupang yang cukup dekat dengan lokasi perkantoran, sekolahan dan pertokoan. Karena letaknya yang strategis kedua panti sebenarnya dapat dikembangkan menjadi tempat usaha karena aksesnya terhadap pasar dan pembeli sangat dekat. Selain letaknya yang strategis, peluang untuk membuat usaha juga sangat besar jika dilihat dari ketersediaan tenaga kerja. Hal ini didasarkan pada banyaknya jumlah anak asuh dan pengasuh panti yang dapat mengelola usaha di luar kegiatan belajar. Akan tetapi sampai saat ini panti asuhan belum memiliki usaha produktif karena terbatasnya ketrampilan dan modal, sehingga untuk menjalankan seluruh kegiatannya panti asuhan ini mendapatkan dukungan dari dana operasional yayasan, zakat, infaq dan sedeqah serta bantuan donator yang halal dan tidak mengikat.

Oleh karena itu pihak panti asuhan berkeinginan dapat memiliki usaha produktif dengan memanfaatkan lahan pekarangan terbatas yang dimiliki untuk kegiatan pertanian perkotaan dan pengolahan produk pangan. Sehingga diharapkan pihak panti asuhan nantinya memiliki kemandirian secara ekonomi untuk mengurangi ketergantungan terhadap pihak donatur dan sekaligus bekal keterampilan bagi anak-anak panti asuhan dalam berwirausaha.

FUNGSI ALTERNATIF ASAP HASIL PEMBAKARAN MATERIAL TUMBUHAN SEBAGAI EXOGENUS GROWTH FACTOR

Basry Yadi Tang

ABSTRAK. In general, people throughout the world have utilized the application of smoke and/or fire from burning in terms of land cultivation, seed and food preservation and pest control. In Indonesia, most studies are still examining the application or use of combustion smoke in relation to seed storage time and pest control. While those who focus their studies on promoting growth and development are still very minimal. Therefore in this paper the author wants to review the alternative function of liquid smoke as an exogonus growth factor that can promote germination during the vegetative phase. Several studies have proven that the chemical compounds contained in the smoke from the combustion of plant materials that can be converted into liquid form (liquid smoke) can actually act as an external growth factor that can encourage plant growth and development, including germination.

Key Words:  liquid smoke, Growth Factor external, Germination

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PEMAHAMAN MASYARAKAT TERHADAP TINGKAT KERENTANAN BENCANA TANAH LONGSOR DI DESA TOOBAUN KECAMATAN AMARASI BARAT KABUPATEN KUPANG

Mika Sampe Rompon, Julianus Dising, Basry Yadi Tang

Abstrak. The purpose of this research was to determine the society's understanding of disaster mitigation or preventing the likelihood of landslides, and efforts have been made public as well as solutions regarding prevention or reduction of the occurrence of landslides. This research was conducted in the Toobaun village of West Amarasi, Kupang district. The sampling technique was proportional random sampling. Sampling from entire population was taken as 100 respondents using descriptive analysis. The results showed that: 1) The level of public understanding about vulnerable to landslides and how to cope with and mitigate that are in the low category, where people suffered a lot of losses and damages caused by landslides, 2) Efforts have been made public categorized as high, and solutions in case of landslide still categorized low, people's knowledge and understanding of disaster mitigation less than the maximum so that the public is less aware of the potential damage caused by landslides. VIVASEX

Keywords: The public's understanding, mitigation, landslides, Toobaun

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PENGARUH BLANCHING TERHADAP PERUBAHAN NILAI NUTRISI MIKRO TEPUNG DAUN KELOR (Moringa oleifera)

Maria susana Medho, Endeyani V. Muhamad

 Abstrak. This research has been conducted in the Laboratory of Food Technology at the State Agricultural Polytechnic of Kupang, in March to September 2019. The purpose of this study is to examine the effect of blanching time on changes in the nutritional value of moringa leaf micronutrients. This study was designed using a Completely Randomized Design (CRD) with one factorial, namely the length of time Blanshing (B): B0 = without blanching; B1 = blanching 3 minutes; B2 = blanching 5 minutes and B3 = blanching 7 minutes. Each treatment was repeated 4 times to obtain 16 experimental units. Variables observed included Micro nutrients namely Vitamin C, Beta Carotene and Vitamin B2 Riboflavin and analyzed using HPLC. The results showed that blanching time greatly affected the decrease in micronutrients such as beta carotene, vitamin B2 and vitamin C. Vitamins C and  B2, beta carotene, of moringa leaf flour decreased with increasing blanching time. Vitamins C in moringa leaf flour without blanching is 94.98 mg / 100 g decreases after blanching 3 minutes to 33.63 mg / 100 g, and on blanching 5 minutes it becomes 9.64 g / 100 g and on blanching 7 minutes becomes 3 , 44 mg / 100 g. Vitamins B2 (riboflavin) Moringa leaf flour without blanching by 15.29 mg / 100 g decreases after blanching 3 minutes to 13.07 mg / 100 g, and on blanching 5 minutes becomes 13.49 mg / 100 g and on blanching 7 minutes to 8.68 mg / 100 g. Beta caroteness of Moringa leaf flour without blanching was 303.68 mg / kg decreased after blanching 3 minutes to 300.58 mg / kg, and on blanching 5 minutes it became 299.33 g / kg and in blanching 7 minutes it became 234.65 mg / kg. Moringa leaf flour without blanshing gives more smell of raw and not preferred when used as a fortifying material. The best time for blanching moringa leaves is 3 minutes because it can reduce smell of raw moringa and less decrease the value of micro-nutrients.

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