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All Journal JURNAL GALUNG TROPIKA Resona : Jurnal Ilmiah Pengabdian Masyarakat Jurnal Penelitian Pendidikan IPA (JPPIPA) JURNAL MANAJEMEN BISNIS AGROTEK: Jurnal Ilmiah Ilmu Pertanian Nanggroe: Journal Of Scholarly Service
Nurliani Nurliani
Universitas Muslim Indonesia
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Nursing Physics Public Health

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Pelatihan Pembuatan Pupuk Organik Untuk Peningkatan Pengetahuan Petani di Desa Kale Ko’mara Kabupaten Takalar Cherly Elisabeth; Suryawati Salam; Sulfiana Sulfiana; Ratnawati Thahir; Nurliani MS
Nanggroe: Jurnal Pengabdian Cendikia Vol 2, No 10 (2024): Januari
Publisher : Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.10574393

Abstract

Saat ini kesuburan tanah yang rendah adalah menjadi permasalahan sebagian besar petani di desa Kale Ko’mara. Beberapa masalah yang melandasi hal ini adalah penggunaan pupuk buatan secara terus menerus yang dapat menyebabkan pengerasan tanah dan menurunkan keseimbangan biologi tanah. Selain itu petani juga petani hanya memberikan pupuk yang mengandung unsur hara makro primer (N,P,dan K). Pupuk organik dan kompos adalah dua jenis pupuk yang dihasilkan dari bahan organik seperti limbah tanaman, kotoran hewan, dan sisa-sisa makanan. Kegiatan pelatihan ini dilaksanakan dengan metode penyuluhan dan pelatihan dan diikuti oleh 20 petani. Kegiatan bertujuan untuk meningkatkan pengetahuan petani dalam membuat pupuk organik sebagai saah satu solusi sulitnya mendapatkan pupuk. Hasil dari kegiatan pelatihan menunjukkan bahwa pengetahuan   petani  tentang teknik pembuatan pupuk organik semakin meningkat, dan peserta sudah mampu membuat pupuk organik sebagai solusi atas sulitnya mendapatkan pupuk.
The Impact of the Externality of Tofu Manufacturing Business on the Social, Economic, and Environmental Aspects of the Community Nurliani Nurliani; Ida Rosada; Sitti Nurani Sirajuddin; Mukhlis Mukhlis
Jurnal Penelitian Pendidikan IPA Vol 10 No 10 (2024): October
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v10i10.8890

Abstract

The tofu industry is growing because it is a cheap and nutritious food, but the production process produces liquid and solid waste that is harmful to the environment. The research aims to describe the community's perception of the social, economic, and environmental conditions of the tofu-making business and calculate the value of community losses to maintain ecosystem value. This research uses survey and interview methods with communities in tofu production centers. Data analysis using the CVM method (Contingent Valuation Method) to estimate the costs that the community will pay. The research results show that the community's response around the tofu-making business to the social environment is in the category of not providing employment opportunities and children's education. The community's response to economic aspects is in the disagree category, meaning that the tofu-making business has no impact on increasing people's income and purchasing power. Respondents disagreed that tofu liquid waste disturbed the surrounding environment. Before being discharged into waterways, liquid waste goes through a processing process in a wastewater treatment plant (IPAL) so that liquid waste discharged into rivers is free from chemicals and odor. Meanwhile, solid waste is sold for animal feed. Value of willingness to pay (willingness to pay) community to maintain ecosystem value of IDR 80,450/year/KK.
PELATIHAN MODIFIKASI SAYURAN HIDROPONIK MENJADI PRODUK MIE SAYUR Nurliani Nurliani; Suherah Suherah; Rasdar Marwan
RESONA : Jurnal Ilmiah Pengabdian Masyarakat Vol 8, No 2 (2024)
Publisher : Lembaga Penerbitan dan Publikasi Ilmiah (LPPI) Universitas Muhammadiyah Palopo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35906/resona.v8i2.2279

Abstract

Konsumsi sayur dan buah sangat penting dalam pola  makan  seimbang. Sayur dan buah mengandung vitamin dan mineral, serat makanan, dan zat-zat phytochemical yang diperlukan tubuh.  Permasalahan mitra yang ditemukan adalah anak-anak mereka mempunyai kebiasaan buruk tidak mau mengkonsumsi sayur. Solusi yang dilakukan adalah meningkatkan pengetahuan dan keterampilan mitra membuat modifikasi produk olahan sayur. Metode pelaksanaan Program Kemitraan Masyarakat (PKM) yaitu melakukan penyuluhan tentang manfaat dan kandungan gizi sayuran, pelatihan dan pendampingan menanam sayuran hidroponik dan membuat produk olahan sayur. Hasil kegiatan menunjukkan 80% mitra mampu mendeskripsi manfaat sayuran hidroponik, terampil menanam sayur hidroponik, serta terampil memodifikasi produk olahan sayu.  Abstract. Consumption of vegetables and fruits is very important in a balanced diet. Vegetables and fruits contain vitamins and minerals, dietary fibre, and phytochemicals that the body needs.  The problem partners found was that their children had a bad habit of not wanting to consume vegetables. The solution is to increase the knowledge and skills of partners to make modifications to processed vegetable products. The method of implementing the Community Partnership Programme (PKM) is to conduct counseling on the benefits and nutritional content of vegetables, training and assistance in growing hydroponic vegetables and making processed vegetable products. The results showed that 80% of partners were able to describe the benefits of hydroponic vegetables, skilled in growing hydroponic vegetables, and skilled in modifying processed vegetable products.
Co-Authors A. Ralle Abdullah Abdullah Amri, Andi Azrarul Andi Azrarul Amri Andi Yuli Tenriawaru Busmar Busmar Chadrianah Dachlan Saleh Cherly Elisabeth Farizah D Amran Fatmiah Fatmiah Ida Rosada Iskandar Hasan Mukhlis Mukhlis Nanang Putri Anisa Nur Ayufadhilah Nuraeni Nuraeni Rasdar Marwan Rasmeidah Rasyid Rasmeidah Rasyid Ratnawati Thahir Rosada, Ida S. Suherah Sabahannur, St Siti Hikmalia Sitti Nurani Sirajuddin St Sabahannur Sulfiana Sulfiana Suryawati Salam