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All Journal Al-Adyan: Jurnal Studi Lintas Agama Gorontalo Agriculture Technology Journal JASATHP: Jurnal Sains dan Teknologi Hasil Pertanian Jurnal Tarreang: Tren Pengabdian Masyarakat Agrokompleks
Ramadhan, Tri
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Agriculture, Biological Sciences & Forestry Humanities Environmental Science Other

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Nuansa Harmoni di Alam Kebhinekaan: Praktik Toleransi di Situs-situs Religi Indonesia Ramadhan, Tri; Sulasiah, Sulasiah; Bagaskara, Faishal; Chair, Abdul
AL-ADYAN Vol 17 No 1 (2022): Al-Adyan: Jurnal Studi Lintas Agama
Publisher : Universitas Islam Negeri Raden Intan Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24042/al-adyan.v17i1.11016

Abstract

The link between pilgrimage tourism, pluralism, and tolerance on religious communities is often a hot topic that can be common concern because it can be a parameter of society harmony. One of the interesting issues to discuss is how the relationship between religious communities around religious sites. This article will focus on the practices of inter-religious tolerance in five representative place of religious sites, namely Banten Lama, Telukbetung Lampung, Sam Po Kong Semarang, Maria Ambarawa Cave, and Bukit Kasih Toar Lumimu'ut. The five places are considered representative in presenting space of harmony between religious communities because in one location there are more than one religious site. The method used in this article is qualitative method with observation, interview, and literature study. The results showed that tolerance was still maintained at all of these sites and could be used as a role model of tolerance. By maintaining tolerance, it is hoped that it can help our government and society in strengthening harmony and overcoming the problems of ethnicity, religion, race and intergroup (SARA) which have recently surfaced.
Pemberdayaan BUMDes karya bersama melalui optimalisasi limbah domestik sebagai peluang bisnis dan ramah lingkungan di Desa Lombo, Kecamatan Pitu Riase Inayah, Astrina Nur; Aksan, Muhammad; Muhpidah, Muhpidah; Thahir, Inna Mutmainna Cahyani; Afifah, Nur; Ramadhan, Tri
Jurnal Tarreang: Tren Pengabdian Masyarakat Agrokompleks Vol 1 No 3 (2025): Jurnal Tarreang
Publisher : Agriculture and Forestry Faculty, Universitas Sulawesi Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31605/jtarreang.v1i3.4995

Abstract

The problems faced by BUMDes Karya Bersama include: (1) Lack of an effective waste management system – there is no proper system for waste collection, sorting, and processing, resulting in waste accumulation or improper disposal; (2) Low public awareness – the village community still lacks understanding of the importance of waste management; (3) Absence of waste-based business innovation – the potential of waste as a business opportunity has not been fully optimized. This activity aims to create new business opportunities based on waste processing that can increase village income, develop an environmentally friendly business model at the village level, and increase scientific knowledge for the community from the service carried out. The method used is counseling and training on how to make banana peel muffins and carrot peel muffins. The partner involved in this activity is BUMDes Karya Bersama. The result of the activity includes improved knowledge and skills, as seen from the active participation of the community in the activity and their engagement in innovating products made from domestik waste. In conclusion, the empowerment of BUMDes Karya Bersama through optimizing domestik waste has created a positive economic and environmental impact, opened up new business opportunities, and raised community awareness of the importance of clean and eco-friendly living. With ongoing support, this initiative has the potential to become an innovative and sustainable village waste management model.
Subtitusi Tepung Ampas Tahu pada Pembuatan Brownies Kering Kulit Pisang Inayah, Astrina Nur; Zahilah, Riska Nur; Ramadhan, Tri
Gorontalo Agriculture Technology Journal Volume 8 Nomor 1 April 2025
Publisher : Universitas Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32662/gatj.v0i0.3888

Abstract

Tofu dregs are a by-product of soybean pulp which is pressed to extract its juice in making tofu. Tofu dregs have low economic value, are easily damaged and cannot be stored for long. However, wet tofu dregs are easily damaged and spoiled, so they need further handling to increase the shelf life of the tofu dregs and to be more flexible in use, for example by making flour. This research aims to analyze the effect of adding tofu dregs flour and kepok banana peel on the physical and organoleptic quality of dry brownies. Tofu dregs flour was used as a substitute for wheat flour with three variations in concentration (20%, 25%, 30%). Tests included color, aroma, taste and texture parameters through organoleptic tests using the hedonic scale method by 25 panelists. The results showed that the highest value of the color organoleptic test was in the BK2 treatment (4.36) with 25% tofu dregs substitution, the highest value of the aroma organoleptic test was in the BK3 treatment (4.21) with 30% tofu dregs substitution, the highest value of the taste organoleptic test was in treatment BK2 (4.29) with 25% tofu dregs substitution, and the highest value of the texture organoleptic test was in treatment BK0 (4.09) with 0% tofu dregs substitution. The use of tofu dregs flour gives an attractive deep brown color to the final product. This research concluded that the addition of tofu dregs flour and kepok banana peels could increase the panelists' appeal to dry brownies. 
Pengaruh Penambahan Ekstrak Kulit Semangka (Citrullus lanatus) terhadap Karakteristik Fisik, Kimia dan Organoleptik Mi Ramadhan, Tri; Inayah, Astrina Nur; Salfiana, Salfiana
JASATHP: Jurnal Sains dan Teknologi Hasil Pertanian Vol 5 No 2 (2025): November
Publisher : Program Studi Teknologi Hasil Pertanian Fakultas Sains dan Teknologi Hasil Pertanian Universitas Muhammadiyah Sidenreng Rappang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55678/jasathp.v5i2.2434

Abstract

Indonesia menduduki posisi kedua terbesar di dunia dalam konsumsi mi instan, dengan total sekitar 12,62 juta porsi atau sekitar 12,6% dari konsumsi global. Mi telah menjadi makanan populer di berbagai kalangan masyarakat Indonesia, mulai dari anak-anak hingga lansia, karena sifatnya yang praktis, mudah diolah dengan berbagai resep, serta cepat disajikan. Sementara itu, kulit semangka sebagai hasil samping buah semangka diketahui mengandung berbagai nutrisi dan senyawa bioaktif yang bermanfaat bagi kesehatan, namun pemanfaatannya masih sangat terbatas. Untuk mengurangi limbah dan meningkatkan nilai guna kulit semangka, bahan ini dapat dimanfaatkan sebagai pewarna alami dalam pembuatan mi. Penelitian ini bertujuan yaitu mengetahui pengaruh penambahan kulit semangka terhadap mutu mi yang dihasilkan berdasarkan uji kimia (kadar protein, kadar air, kadar rendemen) dan uji organoleptik. Penelitian dilakukan dengan 4 perlakuan dan 3 ulangan, sehingga diperoleh total 12 sampel. Data dianalisis menggunakan metode ANOVA untuk menguji perbedaan antar perlakuan, dan apabila terdapat perbedaan yang signifikan, kemudian melakukan uji DMRT pada taraf signifikan 5%. Hasil penelitian menunjukkan bahwa penambahan kulit semangka tidak memberikan pengaruh yang signifikan terhadap kadar protein, dengan nilai tertinggi pada perlakuan C (7,05%), kadar air tertinggi pada perlakuan B (4,56%), dan kadar rendemen tertinggi pada perlakuan D (48,39%). Berdasarkan hasil uji organoleptik, perlakuan terbaik diperoleh pada penambahan kulit semangka sebanyak 9% (perlakuan D).
Co-Authors Aksan, Muhammad Astrina Nur Inayah Bagaskara, Faishal Chair, Abdul Muhammad Afif Muhpidah, Muhpidah Salfiana, Salfiana Sulasiah, Sulasiah Thahir, Inna Mutmainna Cahyani Zahilah, Riska Nur