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All Journal JURNAL PENGABDIAN KEPADA MASYARAKAT Gorontalo Agriculture Technology Journal Jurnal Informasi Sains dan Teknologi (ISAINTEK) Jurnal Inovasi Dan Pengabdian Kaa Mieera
Ramadhana, Arga
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Agriculture, Biological Sciences & Forestry Computer Science & IT Education Law, Crime, Criminology & Criminal Justice Library & Information Science Social Sciences Other

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Pelatihan Pembuatan Camilan Dendeng Ikan Tongkol Komo Bagi Kelompok Ibu-Ibu Binaan Koperasi Bhinneka Henggi Mas Kabupaten Fakfak Maryati; Ramadhana, Arga; Suloi, Andi Fitra
JURNAL PENGABDIAN KEPADA MASYARAKAT Vol 14 No 1 (2024): Juli 2024
Publisher : LPPM UNINUS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30999/jpkm.v14i1.3066

Abstract

Komo mackerel fish in Fakfak Regency is abundantly available and the price is also the cheapest among other fish. So far, there has been more education on nutmeg processing compared to fish processing. Bhinneka Henggi Mas Cooperative is a cooperative engaged in marketing that sells typical Fakfak gift hands where the products sold come from Cooperative Assisted Women. However, the cooperative-assisted mother's group still lacks creativity in fish processing due to low levels of education and knowledge. Therefore, the Community Service Team provided a solution in the form of training in making Komo mackerel jerky snacks for mothers assisted by the Henggi Mas Cooperative. This community service program provides benefits for Henggi Mas Cooperative Assisted Mothers in improving soft skills and science and technology. It can also be used as additional income because this product can be of high economic value. In general, the implementation of this service program includes three stages, theory presentation, practical assistance, and training evaluation. The mackerel jerky snack formula contains fresh komo mackerel, flour, spices, and water. After receiving training, the women the Henggi Mas Cooperative assisted have the knowledge and skills to process komo mackerel fish into jerky snack products.  Keywords: Fish Jerky, Komo Mackerel Fish, Snack, Training
Karakteristik Sosial Ekonomi Peternak Sapi Ekstensif di Kecamatan Andolo, Kabupaten Konawe Selatan Hakim, Muh Haidir; Putri, Anindyaningrum Zainal; Ramadhana, Arga; Irul; Fourthson, Muh. Fathan
Jurnal Informasi, Sains dan Teknologi Vol. 8 No. 1 (2025): Juni: Jurnal Informasi Sains dan Teknologi
Publisher : Politeknik Negeri FakFak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/isaintek.v8i1.339

Abstract

This study aims to describe the socio-economic characteristics of cattle breeders in Andolo District, South Konawe Regency. The method used is quantitative descriptive with a purposive sampling approach to 40 breeders. The results show that most breeders are of productive age (25–55 years), male, have a high school education, and have more than 10 years of livestock farming experience. The maintenance system used is comprehensive and traditional. This livestock business is a side job with an average ownership of 3 cows of their own. The annual income from large livestock businesses ranges from 5–10 million rupiah, and livestock is generally used as family savings. These findings indicate that cattle farming in this area is still subsistence and has not developed commercially.
UMKM Pala Fakfak di Era Digital: Kontribusi Pemuda Papua Untuk Pembangunan Ekonomi Lokal: Fakfak Nutmeg UMKM in the Digital Era: Papuan Youth Contribution to Local Economic Development Suloi, Fitra; Ramadhana, Arga; Nursakinah, Nursakinah; Syam, Silva Fapia
Jurnal Inovasi dan Pengabdian Kaa Mieera Vol. 2 No. 2 (2024): Oktober: Jurnal Inovasi Dan Pengabdian Kaa Mieera (JIPKAM)
Publisher : Politeknik Negeri Fakfak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60000/jipkam.v2i2.12

Abstract

The youth of Papua play a crucial role in the development of Micro, Small, and Medium Enterprises (MSMEs) in Fakfak Nutmeg as an effort to improve the welfare of the community. This journal aims to analyze the contribution of young people in the development of MSMEs and its impact on the local economy. Using a participatory method, the data is organized based on the programs run by Papuan youth to support MSME actors in Fakfak Nutmeg in growing their businesses. The initiatives undertaken by the youth demonstrate that they are increasingly active in supporting MSMEs in Fakfak Nutmeg, utilizing local potential and innovating in products and marketing strategies through digital media. In addition, Papuan youth play an important role in enhancing the skills and knowledge of the community through discussions, observations, and active participation. These activities reflect the participation of the Papuan youth in developing MSMEs in Fakfak Nutmeg, which in turn can increase the income of the local community and strengthen the economy of the community. It is hoped that these efforts will have a positive impact on MSME actors in Fakfak Nutmeg.
Formulasi Minuman Ready to Drink dengan Penambahan Ekstrak Fuli Pala (Myristica argantea Warb) berdasarkan Penerimaan Sensori Maryati, Maryati; Wailussy, Isring; Kuliahsari, Dessy Eka; Ramadhana, Arga
Gorontalo Agriculture Technology Journal Volume 7 Nomor 2 Oktober 2024
Publisher : Universitas Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32662/gatj.v0i0.3807

Abstract

Fuli pala (Myristica argentea Warb) pada umumnya dijual dalam bentuk kering. Kandungan senyawa antioksidan pada fuli pala dapat dimanfaatkan sebagai perisa alami dalam produk pangan, salah satunya adalah minuman. Minuman ready to drink berbasis rempah dan herbal sudah banyak yang mengonsumsi, namun belum ada minuman ready to drink yang menggunakan ekstrak fuli pala dengan kombinasi herbal jamu. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan ekstrak fuli pala dalam minuman ready to drink terhadap penerimaan sensori dan menentukan formula terbaik minuman ready to drink dengan penambahan ekstrak fuli pala berdasarkan penerimaan sensori. Rancangan percobaan ini menggunakan Rancangan Acak Lengkap (RAL) dengan 1 faktor yaitu konsenstrasi ekstrak fuli pala dengan perlakuan P1 (1% v/v), P2 (2% v/v), P3 (3% v/v) dan P4 (4% v/v) dengan tiga parameter kesukaan yaitu warna, aroma, dan rasa. Prosedur penelitian ini berupa pembuatan ekstrak (fuli pala, kunyit, temulawak, kencur, dan kayu secang); pembuatan minuman ready to drink; uji organoleptik; dan penentuan formula terbaik. Data uji tingkat kesukaan minuman ready to drink diolah dengan menggunakan One Way Anova dengan taraf kepercayaan 95% dan apabila terdapat pengaruh nyata maka dilakukan uji Duncan`s Multiple Rage Test (DMRT) yang menggunakan SPSS 24. Penentuan formula terbaik minuman fungsional diolah menggunakan metode De Garmo. Minuman ready to drink dengan penambahan ekstrak fuli dengan konsentrasi (1%, 2%, 3%, dan 4% v/v) tidak memberikan pengaruh nyata (P0,05) terhadap tingkat kesukaan warna dan aroma, dan memberikan pengaruh nyata (P0,05) terhadap tingkat kesukaan pada parameter rasa. Formula terbaik minuman ready to drink memiliki nilai efektivitas tertinggi yaitu penambahan ekstrak fuli sebanyak 2% (v/v) dengan nilai kesukaan warna  sebesar 5,97 (mendekati suka), aroma sebesar 6,00 (suka), dan rasa sebesar 6,39 (mendekati sangat suka). 
Co-Authors Fourthson, Muh. Fathan Hakim, Muh Haidir Irul Kuliahsari, Dessy eka Maryati Maryati Maryati Nursakinah, Nursakinah Putri, Anindyaningrum Zainal Suloi, Andi Fitra Suloi, Fitra Syam, Silva Fapia Wailussy, Isring