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All Journal AGROEKOTEKNOLOGI Abdimas Talenta : Jurnal Pengabdian Kepada Masyarakat PERTANIAN TROPIK
Nur Ulina Warnisyah S Sebayang, Nur Ulina Warnisyah S
Universitas Sumatera Utara
Agriculture, Biological Sciences & Forestry Law, Crime, Criminology & Criminal Justice Social Sciences

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Journal : PERTANIAN TROPIK

 1 
The analysis of decomposition rate of Vermigot fertilizer (vermicompost and kasgot) by utilizing of Black Soldier Fly larvae and earthworms with and without technique feeding Sebayang, Nur Ulina Warnisyah; Sabrina, Tengku; Rahmawati, Nini; Lubis, Nursiani
Jurnal Online Pertanian Tropik Vol. 8 No. 3 (2021): JURNAL ONLINE PERTANIAN TROPIK
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (268.842 KB) | DOI: 10.32734/jopt.v8i3.7423

Abstract

ABSTRACT One of the efforts in managing waste is to carry out environmentally friendly bioconversion with one of the most popular composting is vermicomposting. The use of insects in composting is also one of the new technologies, namely the Black Soldier Fly larvae. The combination of two types of decomposing organisms that are synergistic can increase the effectiveness of the decomposition process. The purpose of this study was to analyze the rate of decomposition of vermigot fertilizer in the treatment of cow manure and banana stem waste by utilizing a combination of BSF larvae and earthworms. This study used a non-factorial randomized block design method with 2 techniques (feeding and without feeding), namely D0 = without decomposers; D1 = earthworm (100%); D2 = BSF larvae (100%); D3 = earthworms: BSF larvae (50% : 50% kg); D4 = earthworms : BSF larvae (25% : 75%); D4 = earthworms: BSF larvae (75% : 25%). The results of this study showed that the pH of the vermigot ranged from neutral to slightly alkaline (6.4 - 7.8) in the non-feeding technique, while the pH of the vermigot in the feeding technique was slightly acidic (5.7 - 5.8). The temperature of the vermigot in the non-feeding and feeding technique is the same, ranging from (26 - 31oC) but in the non-feeding technique the temperature tends to rise until the 5th day and tends to decrease on the 7th day to the 21st day. Meanwhile, the temperature of the vermigot with the feeding technique tends to experience fluctuations.
Utilization of temperature control technology to improve the quality of Assyifa Black Garlic at the Utsman bin Affan Islamic boarding school Sebayang, Nur Ulina Warnisyah; Benny Hidayat; Raju
Jurnal Online Pertanian Tropik Vol. 11 No. 3 (2024): JURNAL ONLINE PERTANIAN TROPIK
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpt.v11i3.18183

Abstract

One alternative way to eliminate the distinctive properties of garlic is through processing, namely heat treatment which can improve the taste and create new qualities of garlic without removing the nutritional components of raw garlic, known as black garlic. However, several times there are often obstacles in fulfilling black garlic which can be produced on a large scale, does not require a long time, and is of high quality. Based on the considerations above, research was conducted on using temperature control technology to improve the quality of Asssyifa black garlic at the Utsman bin Affan Islamic boarding school. The equipment used is a thermolysis device with a capacity of 15 kg to 30 kg. This tool has a design similar to a cake-making oven but has a special rack and pan for garlic production. This research uses a survey method by looking directly at the physical characteristics of garlic processed into black garlic. Apart from that, this research also uses organoleptic tests to measure the quality of black garlic in terms of taste on the tongue. The research results, Black garlic Assyifa which is produced using a thermolysis device using the best temperature control is 70oC for 9 days, which has a predominantly sweet taste and a blackish color.
Mentari Kwala Bingai Elderly Daycare provides packaging and marketing assistance for moringa leaf tempeh chips Nur Ulina Warnisyah Sebayang; Putri Chandra Ayu; Ecia Meilonna Koka
Jurnal Online Pertanian Tropik Vol. 12 No. 3 (2025): JURNAL ONLINE PERTANIAN TROPIK
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpt.v12i3.23048

Abstract

Mentari Elderly Daycare in Kwala Bingai Village provided assistance in the packaging and marketing of moringa leaf tempeh chips, an effort to empower the elderly through the development of healthy and economically valuable local food products. Partners faced challenges in substandard production, unattractive packaging design, and suboptimal marketing strategies. This community service activity aimed to increase the capacity of the elderly in managing small businesses based on functional foods through a participatory training approach. The assistance included training in hygienic and consistent moringa leaf tempeh chip production techniques, attractive packaging design, and digital and conventional marketing strategy training. The results of the activity showed an increase in the skills of the elderly in producing quality products with a longer shelf life. The moringa leaf tempeh chip product has obtained a Business Identification Number (NIB), a PIRT Number, and an MUI Halal Certificate, as a form of legality and quality assurance. Marketing is carried out online through social media and digital platforms, as well as offline in several minimarkets, bakeries, and through a network of resellers. This program not only increases the economic independence of the elderly but also strengthens the function of Mentari Daycare as a center for productive, social, and inspirational activities for elderly residents in Kwala Bingai Village.
Co-Authors Ahmad Rusdi Tarihoran Akasah, Wida Ayu, Putri Chandra Benny Hidayat Benny Hidayat Corrady Noveindo Tanwie Desnamrina, Kenni Cendekia Dewinta, Astrid Fauzia Ecia Meilonna Koka Hafnes Wahyuni Husaini, Hasbi Ichsana, Khairul Ipanna Enggar Susetya, Ipanna Enggar Julia Syahriani Hasibuan Julieta Christy Karina Nola Sinamo Khairunnisa Kirana Aulia Rahma Lesmana, Alghi Fahry Lubis, Nursiani Mariani sembiring Muhammad Syahid Zidan Nasution, Faris Naufal Adha Nini Rahmawati Perangin-angin, Gilang Aulia Putri Chandra Ayu Rahma, Kirana Aulia Raju Reisy Tane Rouzatul Nafisah Sipayung, Antonio Marro Suranti Pratiwi T Sabrina Tengku Sabrina Vindy Rilani Manurung Zulham Apandy Harahap