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All Journal Jurnal Ilmu Tanah dan Lingkungan (Journal of Soil Science and Environment) INFORMASI (Jurnal Informatika dan Sistem Informasi) Journal of Functional Food and Nutraceutical KIDDO: Jurnal pendidikan Islam Anak Usia Dini Al-Ittishol : Jurnal Komunikasi dan Penyiaran Islam AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Stigma : Jurnal Matematika dan Ilmu Pengetahuan Alam Unipa ENGAGEMENT: Jurnal Pengabdian Masyarakat Jurnal Pengabdian Kolaborasi dan Inovasi IPTEKS International Journal on ObGyn and Health Sciences Jurnal Mutiara Pendidikan Al-ATHFAL: Jurnal Pendidikan Anak AL-ATHFAL: Jurnal Pendidikan Anak JISE Environation (Environmental Engineering Journal of Community Dedication) Dental Agromedis Jurnal Bisnis dan Pembangunan
Rosida
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Religion Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Languange, Linguistic, Communication & Media Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary

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Edukasi Perilaku Hidup Bersih dan Sehat serta Etika Batuk Bersin Di Desa Sumber Jeruk Kabupaten Bondowoso Rohmadoni, Alfi Rizqi Oktafi; Aninda Nyoka Sari; Septiana Bintang Maharani; Denok Risky Ayu Paramita; Rosida
Dental Agromedis Vol. 3 No. 2 (2025): November
Publisher : Fakultas Kedokteran Gigi, Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/da.v3i2.6311

Abstract

Clean and Healthy Living Behaviors (PHBS) are preventive measures to prevent tropical diseases and improve public health. Good coughing and sneezing etiquette is very important to prevent the transmission of respiratory tract infections, especially in early childhood. The purpose of this community service activity is to increase the knowledge and skills of parents and kindergarten children in Sumber Jeruk Village, Bondowoso, regarding PHBS and proper coughing and sneezing etiquette. The methods used were health education, demonstrations, and hands-on practice with a participatory learning approach. The activity was attended by 25 mothers of students and 25 Al Amin kindergarten children. A direct question and answer session was conducted to measure the increase in participants' knowledge. Significant results were achieved in increasing knowledge on proper handwashing (92%) and coughing and sneezing etiquette (88%). The children were able to practice proper handwashing and coughing and sneezing etiquette well. This activity succeeded in raising public awareness about the importance of PHBS in daily life and provided practical skills to prevent the spread of disease.Keywords: PHBS, coughing sneezing etiquette, prevention of tropical disease, health education
Characteristics of Bonggolan Made from the Proportion of Pacific Tarpon (Megalops cyprinoides): Millet Flour (Setaria italica): Tapioca Flour and Carrageenan Addition Nurlaily, Rizka; Rosida; Yunita Satya Pratiwi
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 3 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i3.826

Abstract

Bonggolan is a typical food from Sidayu, Gresik Regency with chewy texture, savory taste and distinctive fish aroma. In this study, the process of making bonggolan from pacific tarpon meat using millet flour and tapioca flour, and the addition of carrageenan was studied. The purpose of this study was to determine the effect of the proportion of fish meat: millet flour: tapioca flour and the addition of carrageenan on the physicochemical and organoleptic characteristics of bonggolan, and to determine the best treatment combination of these treatments. This study used Completely Randomized Design (CRD) factorial pattern with two factors and three replications. The first factor was the proportion of fish meat: millet flour: tapioca flour (40:10:50, 30:20:50, 20:30:50). The second factor was the addition of carrageenan (1.0%, 1.5%, 2.0%). Data were analyzed using ANOVA at 5% level. If there was a significant difference, a further test was carried out at 5% DMRT. The results of the study showed that the proportion of fish meat: millet flour: tapioca flour (40:10:50) and the addition of carrageenan (2.0%) was the best treatment. In this treatment, the water content was 58.82%, ash content 3.28%, protein content 19.59%, fat content 4.45%, crude fiber content 3.55%, hardness 2133.35 g, springiness 0.95, and the level of preference for color parameters 3.80 (neutral), aroma 3.44 (neutral), taste 3.04 (neutral), and texture 3.36 (neutral).
Effect of The Proportion of Tambaqui and Mung Beans on the Physicochemical and Organoleptic Characteristics of Nugget with the Addition of Carrageenan Astiardi, Salma Meilla; Rosida
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 3 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i3.829

Abstract

This study aims to determine the effect of the proportion of tambaqui and mung beans with the addition of carrageenan on the physicochemical and organoleptic characteristics of nuggets. In this study, nuggets were made from tambaqui due to its high protein and mineral content, along with mung beans, which are rich in vegetable protein and fiber. The experiment used a completely randomized design (CRD) with two factors and two replications. Factor 1 is the proportion of tambaqui and mung bean mash (90:10; 80:20; 70:30), and factor 2 is the addition of carrageenan (1%; 1.5%; 2%). The data obtained were analyzed statistically using ANOVA and followed by DMRT further tests at a significance level of 5%. The best results were showed that the treatment of the proportion of tambaqui and mung bean mash (70:30) and the addition of 1% carrageenan was the best treatment producing nuggets with physicochemical characteristics of chewiness 602.727 gf, water content 60.283%, ash content 1.196%, protein content 22.765%, fat content 6.573%, and organoleptic characteristics showed that each attribute had an average taste preference of 3.60 (slightly like), aroma 3.84 (slightly like), color 3.44 (slightly like), texture 2.92 (dislike), and overall appearance 3.68 (slightly like). SDG 2: Zero Hunger SDG 12: Responsible Consumption and ProductionSDG 14: Life Below Water
Effect of Sodium Alginate and Coconut Shell Liquid Smoke Concentration on The Characteristics of Restructuring Catfish (Pangasius sp.) Jerky Sarofa, Ulya; Rosida; Damayanty, Deane
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 1 (2026)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v10i1.895

Abstract

Restructuring is the process of recombining crushed materials into new products with the help of binding agent. The use of sodium alginate as a binding agent and the addition of liquid smoke are expected to improve the character of catfish jerky during restructuring. The purpose of this study was to determine the effect of sodium alginate and liquid smoke addition to physical, chemical and organoleptic properties on the quality of restructuring catfish jerky. This study used a Complete Randomised Design factorial pattern with two factors: calcium alginate concentration (0,5%, 0,75%, 1%) and liquid smoke concentration (1%, 2%, 3%). The data obtained were then analysed using analysis of variance (ANOVA). If there were differences, the Duncan multiple range test (DMRT) was carried out. The research results indicate that there was an interaction between the concentrations of sodium alginate and liquid smoke, with each significantly affecting the yield, moisture content, ash content, protein content, and hardness of the restructured catfish jerky produced. Sensory evaluation showed significant effects on texture, taste, and colour parameters, but no significant effect on aroma. Contribution to Sustainable Development Goals (SDGs):SDG 6: Clean Water and SanitationSDG 11: Sustainable Cities and CommunitiesSDG 13: Climate ActionSDG 15: Life on Land
The Effect of Carrageenan and Glycerol Addition on the Physicochemical Characteristics of Nori, an Analogue of Genjer Leaves (Limnocharis flava) Simangunsong, Sukma Ayu Puspa; Rosida
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 1 (2026)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v10i1.918

Abstract

Analogue nori is produced through cooking, molding, and drying processes using non- seaweed materials. This study utilized genjer leaves (Limnocharis flava) as the primary raw material due to their physical resemblance to commercial nori, with carrageenan added as a gelling agent to improve structural compactness and glycerol as a plasticizer to enhance moisture retention and flexibility. The objective was to determine the optimal carrageenan–glycerol proportion to obtain the best physicochemical qualities. A two-factor Completely Randomised Design with two replications was applied, consisting of carrageenan (1%, 1.5%, and 3%) and glycerol (1%, 1.5%, and 2%) concentrations. The optimal treatment (3% carrageenan and 2% glycerol) produced analogue nori with 14.44% moisture, 12.03% ash, 17.22% fat, 5.31% crude fiber, 5.74% dietary fiber, 40.57% antioxidant activity, 0.45 mg/kg lead, and a tensile strength of 0.0148 N/mm², indicating its potential as a functional nori alternative Contribution to Sustainable Development Goals (SDGs): SDG 2: Zero HungerSDG 3: Good Health and Well-BeingSDG 12 : Responsible Consumption and ProductionSDG 14 : Life Below Water
ANALISIS PENERAPAN PEMBELAJARAN BERBASIS STEAM UNTUK MENINGKATKAN KETERAMPILAN BERPIKIR KRITIS ANAK USIA DINI Rosida; Rachmayani, Ika; Sriwarthini, Ni Luh Putu Nina
Jurnal Mutiara Pendidikan Vol. 6 No. 1 (2026): Februari
Publisher : FKIP Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jmp.v6i1.11778

Abstract

Inovasi menjadi kunci dalam pembelajaran Science, Technology, Engineering, Art and Mathematic (STEAM), yang menuntut sekolah membentuk peserta didik memiliki kompetensi abad 21 yang mampu berpikir kritis, kreatif kolaboratif dan komunikatif. Penelitian ini bertujuan untuk mengetahui apakah keterampilan berpikir kritis anak dapat meningkat melalui penerapan pembelajaran berbasis STEAM di TK Negeri Model Mataram. Penelitian ini menggunakan metode Penelitian Tindakan Kelas (PTK) dengan dua siklus, setiap siklus terdiri dari dua pertemuan. Subjek penelitian ini adalah seluruh anak kelompok B di TK Negeri Model Mataram yang terdiri dari 19 peserta didik. Metode pengumpulan data yang digunakan adalah observasi dan dokumentasi. Teknik analisis data menggunakan kuantitatif dan kualitatif deskriptif. Hasil penelitian menunjukkan bahwa keterampilan berpikir kritis anak meningkat setelah dilakukan tindakan dengan penerapan pembelajaran berbasis STEAM. Hasil keterampilan berpikir kritis anak pada pra tindakan sebesar 33,6% dalam kategori mulai meningkat. Pada siklus I mengalami peningkatan dengan nilai rata-rata persentase mencapai 53,3% dengan kategori Meningkat, dan mengalami peningkatan lebih lanjut pada siklus II dengan nilai rata-rata persentase mencapai 77,7% dengan kategori sangat meningkat, dan dapat dikatakan berhasil karena telah sesuai dengan indikator tingkat pencapaian yakni 76%. Maka dapat disimpulkan bahwa penerapan pembelajaran berbasis STEAM dapat meningkatkan keterampilan berpikir kritis anak di TK Negeri Model Mataram.
Co-Authors Aang Rahmad Hidaya Adam Abidin, Muhamad Agusnita, Eka Alfian Adi Saputra Aminiwati Firdaus, Fariha ANDRIANSYAH anggreini, riski ayu Aninda Nyoka Sari Anugrah Prasasty, Erica Aprilia, Dania Salshabilla Aries Dirgayunita Astiardi, Salma Meilla Asy’ari, Aidha Safa Atika Salma Wairooy, Rachmalia Azriel Satria H, Mochamad Baiyatun Barru H.F.S, Hadi Damayanty, Deane Dany Priyanto, Anugerah Dedin Finatsiyatull Rosida Denisa Bilbilana Putri Masyula Denok Risky Ayu Paramita Diah Dian Oktavia Edita Putri Faiza Octavian, Nur Fatwah, Evien Fitri Kurnia Hadi Barru H.F.S Hani Nafi’ah Rachmawati Herwanto, Patah Idawati Ifa Febrianti Ikvina Nurfaidza Putri Ilmi Nur Romadhoni Imam Syairozi Ahmad Falihin Indriana Warih Windasari Iqbal Habibi Jepatrika Gumalindi, Rejila Kurniasari, Novia Indah Kurniawan T, Dandy Mafa Dila, Melkia Maimunah, Ulva Maulinda Suryani Putri Maulisa, Desi Mochammad Januar Abdi Setyo Moh. Zainal Habibillah Muhdar Nafisah, Nailatun Nur Jannah, Rina Nur Khosiah Nurlaily, Rizka NURUL KHOTIMAH Pratama, Raka Adi Pudjiati Widjajati, Endang Puji Lestari, Dewi Putri, Ajeng Ananda Putri, Alimacyntia Listivani Putri, Wulandari Rusadi Rachmayani, Ika Rafi Ahnaf, Muhammad Noval Rahmawardani Ramadhanty, Indira Putri Ratna Yulistiani raudatul jannah Rohmadoni, Alfi Rizqi Oktafi Rosida, Dedin F. Salvania, Hafidha Septiana Bintang Maharani Simangunsong, Sukma Ayu Puspa Sintha Soraya Santi Siti Anisatul Adidiah Siti Nur Azizah, Siti Sri Setyowati Sri Sugiarti Sri Sunarti Sri Wijayanti Subekti, Shellien Arik Suwandy, Fanji Arief Ulya Sarofa Umi Maysaroh Vinka Aneliana Virganes Dhifa Azizarachma Wafiq Nur Azizah Wairooy, Rachmalia Atika Salma Wardhani, Raden Roro Regita Prasetyo Warthini, Ni Luh Putu Nina Sri Widiasari, Indri Yes Matheos Lasarus Malaikosa Yudhi Widya Arthana Rustam Yunita Satya Pratiwi Zaenal Abidin