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All Journal Jurnal Masyarakat Merdeka (JMM) Aspirasi : Jurnal Masalah-masalah Sosial Community Empowerment Jumat Ekonomi: Jurnal Pengabdian Masyarakat Jumat Informatika: Jurnal Pengabdian Masyarakat Jumat Pendidikan: Jurnal Pengabdian Masyarakat Jumat Keagamaan: Jurnal Pengabdian Masyarakat AGARICUS: Advances Agriculture Science & Farming Sigmagri Agrosaintifika: Jurnal Ilmu-Ilmu Pertanian Exact Paper In Compilation (EPIC) Al-Ijtimā: Jurnal Pengabdian Kepada Masyarakat
Chusnah, Miftachul
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Public Health Social Sciences Other

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Effect Of Yeast Concentration (Saccharomyces cerevisiae) on Organoleptic Characteristics of Cassava Tape Local Varieties Husain, Muhammad Faqih; Chusnah, Miftachul; Hartati, Dyah Ayu Sri; Faizah, Mazidatul
AGARICUS: Advances Agriculture Science & Farming Vol. 4 No. 1 (2024): June
Publisher : LPPM Universitas KH. A. Wahab Hasbullah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32764/agaricus.v4i1.4944

Abstract

Cassava is the second largest agricultural food product in Indonesia after rice One of the processed food products from cassava is tape. Cassava tape is a product resulting from a fermentation process using the yeast Saccharomyces cerevisiae as yeast. The organoleptic properties of cassava tape can change depending on the concentration of yeast used. This research aims to determine the correct yeast concentration on the organoleptic results of cassava tape. The method used in this research was the RAL method (completely randomized design) using three samples with three treatments where each treatment used 1 kg of local varieties of cassava, namely R1 with a yeast concentration of 1% (10 grams), R2 1.5% (15 grams), and R3 2% (20 grams). Another method used in this research is observation using a qualitative method approach. The data processing method used is the Analysis of Variance (ANOVA) method then the BNT test (smallest significant difference) as a further test. This research resulted in R2 cassava tape being the best-treated cassava tape with a color value of 13,13, aroma 13,26, taste 14,23, and texture 12,38. The organoleptic characteristics produced by R2 cassava tape have a slightly yellowish-white color, the characteristic aroma of cassava tape is slightly sharp, the taste is slightly sweet and slightly sour and the texture is soft. Differences in yeast concentration had a significant influence (p<0.05) on the organoleptic Characteristics of cassava tape.
The Effect of Long Drying on the Chemical and Organoleptic Characteristics of Excelsa Coffee Skin Tea (Coffee liberica var. dewevrei) Karima, Ummi; Hartati, Dyah Ayu Sri; Chusnah, Miftachul
AGARICUS: Advances Agriculture Science & Farming Vol. 4 No. 1 (2024): June
Publisher : LPPM Universitas KH. A. Wahab Hasbullah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32764/agaricus.v4i1.4947

Abstract

Handling coffee skin waste has caused problems because it is left to rot, stacked, and burned which can cause negative impacts on the surrounding environment so it needs to be overcome. One way that can be done is to utilize these natural resources by processing coffee skin waste into processed or other products with high economic value, namely coffee skin tea. This study aims to determine (1) the effect of drying time on the chemical characteristics of coffee skin tea products (cascara) and (2) the effect of drying time on the organoleptic of coffee skin tea which includes color, aroma, and taste. The method used in this study is an observation method with a qualitative data approach. This method used two subjects, namely chemical and organoleptic characteristics in tea, to be observed within one month. The results showed that different drying times can have a noticeable effect (P<0.05) on tannin and caffeine levels and changes in color, aroma, and taste in tea steeping. The ideal drying time treatment is 5 hours with a caffeine content of 0.26 grams, tannin content of 283.33 ppm, dark red steeping color, a very inactive aroma, and a delicious tea taste.
Effect of Roasting Time on The Organoleptic Characteristics of Excelsa Wonosalam Jombang Coffee Na'im, Muhammad Zainun; Chusnah, Miftachul; Hartanti, Dyah Ayu Sri
AGARICUS: Advances Agriculture Science & Farming Vol. 4 No. 1 (2024): June
Publisher : LPPM Universitas KH. A. Wahab Hasbullah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32764/agaricus.v4i1.4988

Abstract

There are many types of coffee plants in Indonesia, including Robusta, Arabica, Liberika and Excelsa. One type of coffee found in Wonosalam District is excelsa coffee, Wonosalam excelsa coffee is a species of coffee plant in the genus Coffea. The roasting process is the process of developing the aroma and taste of coffee, separated from the inside of the coffee beans by heat treatment. Coffee beans contain organic compounds that give the coffee beans their aroma and taste. This research aims to determine the effect of roasting time on the organoleptic characteristics of Excelsa coffee, and to determine the appropriate length of time for the roasting process of Excelsa coffee. This research uses a qualitative approach, data collection used in this research is in the form of (1) sampling method, (2) interview method, (3) documentation method, (4) questionnaire method. This research used a Completely Randomized Design (CRD), using 3 treatments and 3 repetitions, P1 (10 minutes), P2 (15 minutes), and P3 (20 minutes) using a roasting temperature of 200℃. The data processing method used is the Analysis of Variance (ANOVA) method with a further BNT test at a level of 5%. The results of the research show that the length of roasting time has a significant effect on the color, taste and aroma of Excelsa coffee. The selected results were obtained at a roasting temperature of 200℃ with a roasting time of 15 minutes which had an average color value of 13.53 (dark brown), aroma of 12.42 (fragrant), and taste of 11.30 (like).
Effect of Giving Organic Fertilizer from Coffee Skin Waste With Soil and Bokashi on the Growth of Red Chilli Al Hadi, Muhammad Ubaidillah; Chusnah, Miftachul; Hartanti, Dyah Ayu Sri; Aminatus Zuhria, Siti; Faizah, Mazidatul
AGARICUS: Advances Agriculture Science & Farming Vol. 4 No. 2 (2024): October
Publisher : LPPM Universitas KH. A. Wahab Hasbullah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32764/agaricus.v4i2.5037

Abstract

Organic fertilizer is natural fertilizer that can be obtained directly from nature, for example natural phosphate, manure, green manure and compost. Organic fertilizer can be said to be natural fertilizer because it is the result of the decomposition process of living material, such as plant, animal or other by-products. This research aims to determine the effect of using organic fertilizer, mixed with coffee skin waste, on the growth of chili stems and also the number of leaves on chili plants. The research method used in this research is quantitative descriptive research using the RAL (Completely Randomized Design) method on the growth of red chili plants. The results of this research show that there are significant changes in chili plants that use organic fertilizer mixed with coffee skin waste, and in chili plants without fertilizer. The results of variance testing showed Fhit 15 and 20 in plant height growth, while for number of leaves Fhit was 560992 and 63438 in a period of 10 days.
Effect of Celery (Apium graveolens L) Addition on Organoleptic Properties of Mocaf Flour-based Wonton Stuffing. Rofendi, Hawa Auliya; Chusnah, Miftachul; Hartanti, Dyah Ayu Sri; Zuhria, Siti Aminatuz; Naim, Abu; Faizah, Mazidatul
AGARICUS: Advances Agriculture Science & Farming Vol. 5 No. 1 (2025): June
Publisher : LPPM Universitas KH. A. Wahab Hasbullah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32764/agaricus.v5i1.5770

Abstract

The use of wheat flour continues to dominate the Indonesian food industry despite growing dependency on imports. To reduce this reliance, mocaf (Modified Cassava Flour) offers a promising local alternative with similar characteristics to wheat flour. This study investigates the effect of adding celery (Apium graveolens L.) to the organoleptic properties of mocaf-based wonton filling, including aspects of color, aroma, taste, and texture. The research used a Completely Randomized Design (CRD) with three treatments: P (2 g celery), Q (4 g celery), and R (6 g celery) per 500 g dough. A descriptive qualitative method and ANOVA followed by LSD (Least Significant Difference) test were used for data analysis. Results showed that treatment R (6 g celery) yielded the most favorable sensory outcomes with color 4.60, aroma 5.12, taste 4.89, and texture 4.65. The addition of 6 g celery provided a distinctive green color, strong aroma, pleasant taste, and soft texture without mushiness, significantly improving the organoleptic properties (p<0.05).
Pelatihan Pemanfaatan Media Digital dalam Dunia Pendidikan Chusnah, Miftachul; Khafidhoh, Nur; Wulandari Novitasari, Siti; Dwi Nuraini, Laila; Zarkasyi, Muhamad; Akbar Bin Ilmi, Sultan; Iman, Khalawatul
Jumat Pendidikan: Jurnal Pengabdian Masyarakat Vol. 5 No. 3 (2024): Desember
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat UNWAHA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32764/abdimaspen.v5i3.5327

Abstract

Pemanfaatan media digital dalam proses pembelajaran telah menjadi kebutuhan penting dalam upaya meningkatkan kualitas pendidikan. Melalui media digital, guru dapat menyampaikan materi pembelajaran secara lebih interaktif dan menarik, yang pada akhirnya mampu meningkatkan partisipasi dan hasil belajar siswa. penggunaan media digital dalam pendidikan memungkinkan terwujudnya sistem belajar yang lebih fleksibel, dimana siswa dapat mengakses sumber belajar kapan saja dan di mana saja, tanpa terhalang oleh waktu dan tempat. Oleh karena itu perlu adanya kegiatan pengabdian masyarakat yang mampu meningkatkan pemahaman dan keterampilan dalam menggunakan media pembelajaran digital di sekolah sekolah Desa Sidokaton. Kegiatan pengabdian ini bertujuan untuk meningkatkan kualitas Pendidikan di Desa Sidokaton, Kecamatan Kudu, Kabupaten Jombang, melalui pemanfaatan media pembelajaran digital yang lebih efektif dan inovatif. Metode dalam kegiatan iniadalah pendekatan Participatory Action Research (PAR) yang diharapkan dapat mencapai tiga tolak ukur utama: komitmen bersama masyarakat, keberadaan pemimpin lokal, dan pembentukan institusi baru yang sesuai dengan kebutuhan masyarakat. Kegiatan ini dilaksanakan di Balai Desa Sidokaton dan diikuti oleh 20 orang peserta yang berasal dari perwakilan guru-guru TK Mawar Indah, KB PKK Kenanga, SDN Sidokaton, KB Al-madinah, RA Al-hikmah, dan MI Sunan Ampel pada tanggal 22 Agustus 2024, dengan narasumber Ibu Nur Khafidhoh, M.Kom Selaku dosen dari Fakultas Teknologi Informasi Universitas KH. A. Wahab Hasbullah. Kegiatan ini dilaksanakan dengan penyampaian materi, tanya jawab dan praktek langsung penggunaan media digital. Kegiatan diakhiri dengan pengenalan aplikasi ELH yang merupakan produk inovasi dari mahasiswa bidang pendidikan. Aplikasi ini dijelaskan sebagai platform edukasi yang dirancang untuk mendukung pembelajaran lingkungan hidup.
Penerapan Tata Cara Wudlu dan Sholat Melalui Video Pembelajaran untuk Santri TPQ Rohmatullaoh Winong Lor Mojoagung Jombang Shobirin, Mochammad Syafiuddin; Chusnah, Miftachul; Zuhriyah, Ilhamy Aminatus; Amalia, Rheina Futih; Yazid B, Mohammad Abu
Jumat Keagamaan: Jurnal Pengabdian Masyarakat Vol. 5 No. 1 (2024): April
Publisher : LPPM Universitas KH. A. Wahab Hasbullah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32764/abdimasagama.v5i1.4128

Abstract

Kegiatan Pengabdian Masyarakat melalui penerapan tata cara wudhu dan sholat melalui video pembelajaran pada santri TPQ Rohmatulloh jilid I sampai jilid V bertujuan : untuk memperkenalkan sebuah media pembelajaran kepada para santri untuk memahami urutan tata cara wudhu dan sholat dengan baik dan benar, dan untuk meningkatkan pemahaman santri TPQ Rohmatulloh tentang urutan tata cara wudhu dengan baik dan benar. Metode pelaksanaan kegiatan adalah Pendekatan Participatory Action Research (PAR) merupakan pendekatan bertujuan untuk pembelajaran dalam mengatasi masalah dan pemenuhan kebutuhan praktis masyarakat, serta produksi ilmu pengetahuan, dan proses perubahan sosial keagamaan. Pendekatan ini merupakan sarana untuk membangkitkan kesadaran kritis. Kegiatan penerapan tata cara wudhu dan sholat melalui video pembelajaran tersebut dilaksanakan di TPQ Rohmatulloh Winong Lor dan diikuti oleh 60 orang peserta yang berasal dari santri-santri TPQ jilid I sampai jilid V. Kegiatan ini diawali dengan pertemuan secara langsung untuk saling mengenal dan menyampaikan rincian kegiatan penerapan tata cara wudhu dan sholat melalui video pembelajaran. Dalam pertemuan ini siswa diberikan pengetahuan dan pemahaman tentang tata cara wudhu dan sholat. Untuk mengetahui keberhasilan kegiatan ini, maka tim memberikan kuesioner sebagai tolak ukur keberhasilan, disimpulkan bahwa beberapa santri masih kurang menguasai tentang tata cara wudhu dan sholat. Kegiatan penerapan tata cara wudhu dan sholat melalui video pembelajaran dapat berjalan dengan lancar dan di terima dengan baik. sangat bermanfaat untuk para santri dalam memahami dan mempraktikkan tata cara wudhu dan sholat dalam kehidupan sehari-hari dengan baik dan benar. Kata Kunci: Wudlu, Sholat, Santri TPQ, Pelatihan, Video Pembelajaran.
Bedah Buku Fiqih Keseharian Berbasis Barcode Kepada Remaja dan Masyarakat Desa Sidokaton Jombang Chusnah, Miftachul; Nur Qomariyah, Siti; Ridlo, Husnur; Intan Yuliana, Nurul; Sundari Setyowati, Siti; Astari, Susi; Mukti, Rangga; Aini Oktavia Wardani, Qurrotul
Jumat Keagamaan: Jurnal Pengabdian Masyarakat Vol. 6 No. 2 (2025): Agustus
Publisher : LPPM Universitas KH. A. Wahab Hasbullah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32764/abdimasagama.v6i2.5321

Abstract

Paradigma pendidikan di Indonesia saat ini cenderung menekankan pada pendidikan formal di sekolah, yang berpotensi menimbulkan ketidakseimbangan dalam pemahaman pendidikan secara keseluruhan.. Oleh karena itu, penting untuk menyeimbangkan orientasi pendidikan antara formal dan non-formal untuk meningkatkan kualitas pendidikan secara menyeluruh. Buku fiqih keseharian berfungsi sebagai panduan praktis dalam menjalankan ajaran Islam sehari-hari. Penggunaan teknologi barcode pada buku ini dapat mempermudah akses informasi tambahan seperti video penjelasan atau materi interaktif lainnya.. Tantangan utama dalam penerapan teknologi barcode di Desa Sidokaton adalah keterbatasan akses teknologi dan pemahaman masyarakat mengenai cara memanfaatkan teknologi tersebut, sehingga perlu program pengabdian masyarakat, dengan menyelenggarakan bedah buku fiqih keseharian dengan menggunakan barcode di Desa Sidokaton. Adapun tujuan khusus dari kegiatan ini adalah untuk meningkatkan pemahaman fiqih keseharian di kalangan masyarakat dan remaja dan Memperkenalkan teknologi sebagai alat pembelajaran. Sasaran dari kegiatan ini adalah perangkat desa, ibu-ibu PKK, pengurus TPQ, tokoh masyarakat, karang taruna, Pengurus PRNU dan juga anggota IPNU/IPPNU setempat dengan jumlah peserta pelatihan ini berjumlah 33 orang, dilaksanakan di Balaidesa desa Sidokaton tanggal 23 Agustus 2024.. .Pendekatan edukatif digunakan untuk memastikan bahwa materi fiqh dapat dipahami dengan baik oleh peserta..Pendekatan partisipatif diterapkan untuk mendorong peserta lebih aktif terlibat dalam proses belajar. Pelaksanaan kegiatan ini melipuyi beberapa tahapan yaitu identifikasi, perencanaan (persiapan bahan, menyusun materi persiapan kaegiatan) dan pelaksnaan kegiatan. Kegiatan Bedah Buku Fiqih Keseharian Berbasis Barcode ini memiliki dampak positif dalam sektor keagamaan, didasarkan pada meningkatnya pemahaman masyarakat dan remaja mengenai pentingnya Fiqih dalam kehidupan sehari-hari, yang diukur melalui angket kepuasan peserta setelah mengikuti kegiatan tersebut.
Training on melon processing technology into healthy snacks towards a green lifestyle through digital retargeting Chusnah, Miftachul; Khafidhoh, Nur; Shofiyani, Amrini; Sanam, Sonia; Qurrota, Fara Tiarisma; Nasir, Muhamad Khafid Abu; Bahtiar, Yogi; Auli, Laila Nur; AlFahr, Arif; Susanto, Gigih
Community Empowerment Vol. 11 No. 1 (2026)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/ce.15456

Abstract

Fruit leather is a type of processed food product made from fruit pulp that is dehydrated to a moisture content of 10-15%, providing a shelf life of up to 12 months under proper storage conditions. Banjarsari Village is a strategic agricultural area with significant potential for melon cultivation; however, the downstream processing of harvests remains suboptimal. Melons that fail to meet market standards (low-grade) are often discarded or sold at extremely low prices, potentially leading to organic waste and economic losses. This community service program aims to enhance the income and welfare of the Banjarsari Village community by providing training on processing local melons into healthy snacks, branded as "Meloop" fruit leather, and assisting in marketing through digital retargeting technology. The program's implementation stages included socialization with melon farmers and PKK (Family Welfare Movement) members, training on processing technology using food dehydrators, vacuum packaging techniques, and digital marketing management. The results indicated that the partners successfully understood and implemented fruit leather production, vacuum packaging, and digital marketing strategies, as evidenced by an average post-test score exceeding 7. The implementation of this program successfully transformed non-marketable harvests into high-value economic products while supporting a green lifestyle through agricultural waste reduction (zero waste) in Banjarsari Village, Bandarkedungmulyo, Jombang.
Co-Authors Abu Naim Abu Na’im Achmada, Fauzan Aini Nurul Aini Oktavia Wardani, Qurrotul Akbar Bin Ilmi, Sultan Al Faqih, Muhammad Al Hadi, Muhammad Ubaidillah AlFahr, Arif Ali, Muhammad Haidar Amalia, Rheina Futih Aminatus Zuhria, Siti Anggi Indah Yuliana Aniusa Oktaviani, Putri Astari, Susi Auli, Laila Nur Ayu Hartanti, Dyah Bahtiar, Yogi By Khoir, Sampurna Kabir Davaudin Saskara, Nouval DWI KURNIAWAN, ALDI Dwi Nuraini, Laila Dwi Puspaningrum, Retno Dyah Ayu Sri Hartanti Elang Timur Demokrat, Lang Fajriyah, Dessy Nur Fitria Hartanti, Cintia Hartati, Dyah Ayu Sri Hasan, Said Rian Al Husain, Muhammad Faqih Iman, Khalawatul Intan Yuliana, Nurul Iqbal Aldiansyah, Muhamad Ismail, Isman Karima, Ummi Khasan, Umar Ma'ruf, Imam Magfiroh, Canggih Nailil Masykuro, Dewi Maulana Azizii, Ibrah Mazidatul Faizah Miftah, Mohamad Irham Mukti, Rangga Na'im, Muhammad Zainun Nabila Rahma, Nisa Nasir, Muhamad Khafid Abu Nasrulloh, Basharudin Nur Khafidhoh Purbowo, Purbowo Puspaningrum, Yessita Qurrota, Fara Tiarisma Raden Mohamad Herdian Bhakti Ridlo, Husnur Ridwan, Farid Ahmad Rofendi, Hawa Auliya Rosikhoh, Fahmu Sanam, Sonia Septi Ambar Indraningtia Sukma Shodiqin, Muhammad Ali Shofiyani, Amrini Siti Aminatuz Zuhria Siti Nur Qomariyah Soviyana, Vica Sundari Setyowati, Siti Susanti, Ambar Susanto, Gigih Winarko, Anjar Wulandari Novitasari, Siti Yasir Arrokhim, Richi Yazid B, Mohammad Abu Zarkasyi, Muhamad Zuhriyah, Ilhamy Aminatus