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All Journal Journal of Food and Pharmaceutical Science Berkala Perikanan Terubuk Abdimas Talenta : Jurnal Pengabdian Kepada Masyarakat Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Jurnal Pengolahan Pangan Asian Journal of Aquatic Sciences Reswara: Jurnal Pengabdian Kepada Masyarakat Unri Conference Series: Community Engagement Journal of Rural and Urban Community Empowerment JURNAL AGROINDUSTRI HALAL PERTANIAN TROPIK Jurnal Riset Rumpun Ilmu Hewani (JURRIH) Community: Jurnal Pengabdian Kepada Masyarakat Journal of Fisheries and Marine Applied Science Andalasian International Journal of Social and Entrepreneurial Development Journal of Food and Pharmaceutical Sciences Journal of Humanities and Social Studies Impression : Jurnal Teknologi dan Informasi Jcommits : The Journal of Community Empowerment, Innovation, and Sustainability Jurnal Studi Islam Indonesia (JSII)
Ayu Diana
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Religion Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Public Health Social Sciences Other

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Evaluasi Program Pendidikan Ayu Diana; Nizar; Ratna Sari
Jurnal Studi Islam Indonesia (JSII) Vol. 1 No. 1 (2023): Jurnal Studi Islam Indonesia (JSII)
Publisher : Publication and Inovasi Research

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61930/jsii.v1i1.168

Abstract

Sistem pendidikan merupakan kempulan-kumpulan strategi yang digunakan oleh sebuah Lembaga atau institusi dalam menjalankan program pendidikannya. System adalah struktur pendidikan yang integral yang membentuk suatu kesatuan yang utuh. Sebuah struktur yang didasari dengan ideologi dasar sebagai pijakan untuk mewujudkan tujuan pendidikan tertentu dengan mekanisme yang tertib dan teratur. Mekanisme inilah yang mengatur secara langsung system pendidikan Ketika dihadapkan dengan realita proses dalam belajar mengajar. Evaluasi pendidikan merupakan salah satu mekanisme system pendidikan yang bertujuan untuk meninjau ulang proses pendidikan dan untuk mendapatkan informasi yang akurat mengenai pencapaian tujuan instruksional oleh siswa dalam belajar, sehingga bisa diketahui dimana letak kekurangan yang harus diperbaiki. Maka dari itu evaluasi pendidikan sangat dibutuhkan dalam mewujudkan suatu system pendidikan yang baik
Training For The Development Of Extensive Materials In The Digital Era As A Solution To Fisheries Extension Activities With Digital Submitting Of Information Lubis, Ahmad Fauzan; Diana, Ayu; Fikri, Muhammad Zakiyul; Syahputra, Andri
Andalasian International Journal of Social and Entrepreneurial Development Vol. 1 No. 02 (2021): Andalasian International Journal of Social and Entrepreneurial Development
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijsed.1.02.17-20.2021

Abstract

Background: snacks or fast food are currently favored by children's and even dominate the foodmarket. This food has penetrated all regions and its development very fast from day to day. This increase inconsumption of snacks is not followed by an increase in the nutritional value in them and most of the snacksas children's snacks that are currently circulating contain many substances that are harmful to health, such asdyes, preservatives and excessive MSG. This cannot be allowed to continue because it also affects theintelligence of children. This requires a media as the delivery of information to the public as a whole. One ofthe media that can convey information globally is information that is connected to the internet network,especially in streaming videos on social media channels. In order to raise awareness of the Indonesianpeople, especially the people of Tanjungbalai about the benefits and advantages of eating fish, so Departmentof Fish Processing Technology Polytechnic Tanjungbalai (TPHP POLTAN) carries out training activities forthe creation of extension materials in the digital era. The desired result of this activity is that students cancreate counseling materials through video media, blogs/vlogs that are presented online. Method : The formof this activity consists of providing material and making video demos. The materials provided in thisactivity are: 1) Fish Product Diversification, 2) Processed Product Quality Management and 3) Video makingand editing tutorials. Result : the training process in making video demos of making products from fisheryproducts as a form of counseling material for the community to be able to make their own snacks that aremore nutritious and have a delicious taste. The stages in this training are as follows: 1) Participants makevideo material to be made, 2) Shoot or record videos according to the material, and 3) Participants do videoediting to get a good video.
PENYULUHAN DAN PELATIHAN PEMBUATAN BAKSO DAGING IKAN KEPADA IBU RUMAH TANGGA KOTA TANJUNGBALAI Lubis, Ahyani Ridhayani; Yusfiani, Marnida; Diana, Ayu; Harahap, Muchsin
Reswara: Jurnal Pengabdian Kepada Masyarakat Vol 3, No 2 (2022)
Publisher : Universitas Dharmawangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46576/rjpkm.v3i2.1848

Abstract

Ikan Tenggiri atau nama latinya (Scomberomorini) ialah ikan laut yang berada di kelautan di Indonesia dan banyak di temukan di lautan Pulau Sulawesi dengan iklim tropis sangat cocok pada habitat ikan tenggiri. Ikan  Tenggiri salah satu sederetan ikan tongkol dan ikan tuna yang mempunyai kandungan gizi asam lemak omega-3 yang dapat mencegah penyakit kanker. Ikan ini memiliki karakteristik daging warna putih dan tebal dan duri dalam tubuh ikan tidak lengket/menyatu dengan daging, berdaging putih, tebal. Banyak olahan ikan tenggiri seperti empek–empek, bakso dan kerupuk ikan yang di sukai masyarakat Kota Tanjungbalai yang termasuk kota pesisir pantai dimana berdekatan dengan lautan memiliki potensi besar dalam produksi bidang perikanan. Untuk tahun 2019 jumlah tangkapan ikan pada Kota Tanjungbalai sebesar 39 734,60 ton. Hal ini bisa dijadikan acuan untuk bisa dijadikan pemanfaatan sumber bahan untuk pendapatan keluarga. Untuk itu diperlukan pelatihan pembuatan bakso bagi kaum ibu-ibu untuk menambah ketrampilan dengan tujuan dapat menunjang penghasilan rumah tangga. Metode yang dilakukan pada pengabdian masyarakat ini metode waterfall yaitu penyuluhan, pelatihan dan hasil. Dari hasil pelatihan ini didapatkan bahwa kaum ibu-ibu sangat antusias dalam kegiatan tersebut dan diharapkan peserta mempunyai sikap enterpreuner.
PELATIHAN DESINFEKSI PENCEGAHAN PENULARAN VIRUS COVID-19 DI RUMAH DAN FASILITAS UMUM Yusfiani, Marnida; Lubis, Ahyani Ridhayani; Rafiqoh, Sri; Harahap, Muchsin; Diana, Ayu
Reswara: Jurnal Pengabdian Kepada Masyarakat Vol 4, No 1 (2023)
Publisher : Universitas Dharmawangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46576/rjpkm.v4i1.2424

Abstract

Pandemi COVID-19 yang masuk tahun 2019 telah merubah tatanan kehidupan sampai saat ini. COVID-19 menyebar dari manusia ke manusia melalui droplet atau tetesan kecil dari hidung atau mulut. Berbagai upaya telah dilakukan dalam menurunkan penyebaran COVID-19. Peran masyarakat sangat penting melalui tindakan pencegahan dan pengendalian untuk memutus rantai penularan agar tidak terjadi penularan baru. Salah satu di antara pencegahan adalah melalui desinfeksi. Pelatihan ini dilaksanakan pada tahun 2021, metode yang digunakan dalam kegiatan pengabdian ini adalah dengan pendekatan ceramah, demonstrasi melalui pemaparan materi dan pelatihan pembuatan desinfektan dengan menggunakan bahan-bahan yang ada di rumah serta dievaluasi melalui kuesioner sebelum dan sesudah pelatihan. Data nilai jumlah dari nilai pretest sebesar 37 dari 14 peserta dengan rata-rata 2,61 dan jumlah nilai posttest sebesar 48 dengan rata-rata sebesar 3,71 dan selisih 1,09 antara posttest dan pretest. Data hasil dari pretest dan posttest secara keseluruhan dari 14 peserta menunjukkan nilai persentase posttest jauh leih besar dengan nilai 58,98% dan nilai pretest sebesar 41,59% dengan selisih 17,39%. Pelaksanaan pelatihan ini meningkatkan pemahaman masyarakat dalam desinfeksi pencegahan virus di rumah dan fasilitas umum serta cara pembuatan desinfektan
ANALISIS SYNTAXIC ANALYSIS OF THE FABLE TIMUN MAS BY DEDE FIRMANSYAH: A STUDY OF STRUCTURE, TYPES, FUNCTIONS AND MEANING OF PHRASE Alfi Najua Nabila; Ayu Diana; Septivan Wismo Pratama; Thio Zaki Pamungkas; Endang Sholihatin
JOURNAL OF HUMANITIES AND SOCIAL STUDIES Vol. 2 No. 01 (2024): FEBRUARY 2024
Publisher : Media Inovasi Pendidikan dan Publikasi

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Fairy tales or folk tales are an important part of Indonesia's cultural heritage. These stories often relate to the origins of a place, character, animal, or object. The objectives of this research are (1) To know the structure of phrases in the fairy tale Timun Mas by Dede Firmansyah; (2) Know the types of phrases in the fairy tale Timun Mas by Dede Firmansyah; (3) Knowing the function of phrases in the fairy tale Timun Mas by Dede Firmansyah; (4) Know the meaning of the phrase in the fairy tale Timun Mas by Dede Firmansyah. The research method used is a qualitative descriptive method with a grammatical approach. Conclusion (1) The phrase structure in the fairy tale Timun Mas by Dede Firmansyah is explained as an arrangement of words or groups of words that form a syntactic unit that can be found in the description of the characters, setting and actions that occur in the story; (2) The types of phrases in the fairy tale Timun Mas by Dede Firmansyah are nominal phrases, verbal phrases, adjectival phrases, prepositional phrases and adverbial phrases; (3) The function of phrases in the fairy tale Timun Mas by Dede Firmansyah is to build character, convey action, set the tempo and atmosphere, explain the setting, connect events, convey a moral message; (4) The meaning of the phrases in the fairy tale Timun Mas by Dede Firmansyah are moral messages, cultural symbolism, character development, setting the atmosphere, life lessons.
Inovasi Pengolahan Cendol Instan Berprotein Tinggi dengan Fortifikasi Tepung Ikan Gabus Dewita, Dewita; Desmelati, Desmelati; Diana, Ayu; Yunita, Imelda; Fikri, Muhammad Zakiyul; Sidauruk, Santhy Wisuda; Siregar, Rizky Febriansyah
Journal of Rural and Urban Community Empowerment Vol. 7 No. 1 (2025): Oktober
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jruce.7.1.83-88

Abstract

Inovasi Pengolahan Cendol Instan Berprotein Tinggi dengan Fortifikasi Tepung Ikan Gabus bertujuan untuk mengatasi masalah kekurangan gizi, khususnya asupan protein, di kalangan masyarakat. Tepung ikan gabus yang kaya akan protein dan asam amino esensial dipilih sebagai bahan fortifikasi untuk meningkatkan kualitas gizi produk cendol instan. Tujuan dari inovasi ini adalah untuk memberikan solusi praktis dan bergizi melalui pengolahan cendol instan yang mudah diakses oleh masyarakat. Hasil dari pengolahan ini menunjukkan peningkatan kandungan protein dalam cendol instan, menjadikannya alternatif pangan yang lebih bergizi dibandingkan produk sejenis yang ada di pasaran. Pembahasan dalam inovasi ini mencakup teknik fortifikasi yang tepat dan manfaat dari tepung ikan gabus dalam meningkatkan nilai gizi, serta penerapan teknologi yang sederhana namun efektif. Kesimpulan dari inovasi ini adalah bahwa pengolahan cendol instan dengan fortifikasi tepung ikan gabus dapat menjadi solusi yang efektif untuk meningkatkan konsumsi protein masyarakat, sekaligus memanfaatkan bahan baku lokal yang terjangkau, sehingga dapat memenuhi kebutuhan gizi dengan cara yang lebih mudah dan praktis
The Utilization of Tofu Pulp Waste to Create New Business Opportunities in Cinangka Sawangan Depok Wahyudi, Wahyudi; Diana, Ayu; Ginting, Febrian Dolinta; Situmeang, Johana Neli; Nurjanah, Lilis; Pitaloka, Mayang Puspa; Anggraini, Ria; Rahmawati, Yulita Priswarizki; A’La, Zakiatul
Community: Jurnal Pengabdian Kepada Masyarakat Vol. 5 No. 02 (2025): Penelitian Tindakan Berbasis Pengembangan Masyarakat
Publisher : Academia Publication

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57060/community.y2502055

Abstract

The focus of this activity is to increase the use of tofu pulp waste into products of economic value through innovation in making tofu pulp crackers in Cinangka Village, Sawangan, Depok City. The implementation method uses a participatory approach with stages of initial survey, socialization and education, practical training, and monitoring and evaluation. The target of the activity is PKK women who have the potential to develop local food-based businesses. The results of the activity showed an increase in the knowledge and skills of participants in processing waste into ready-to-sell products, with a success rate of 90%. The tofu dregs cracker products produced have good taste and are suitable for development as a home business. This activity has a positive impact on community economic empowerment and supports the concept of circular economy through environmentally friendly waste management. Thus, this program can be a model of sustainable service that integrates environmental, economic, and social aspects in one community empowerment activity.
Training of Making Sheredded Banana Flower (Musa paradisiaca) in the Development of Local Food Products in Rantau Panjang Kiri Village Kubu Babussalam District Rokan Hilir Kurniawan, Mhd. Andry; Dewi Fortuna Ayu; Raswen Efendi; Ayu Diana; Siregar, Erpiani; Imelda Yunita; Yossie Kharisma Dewi; Rahmadini Payla Juarsa
ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat Vol. 10 No. 2 (2025): ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/abdimastalenta.v10i2.18348

Abstract

Training of making shredded banana flower (Musa paradisiaca) is one of the efforts in developing local food products that have the potential to increase the economic value of banana flower and provide an alternative source of vegetable protein for the people of Rantau Kiri Village. This activity aims to provide knowledge and skills to the community in processing banana flower into delicious and nutritious shredded banana flower. The methods used in this training include socialization and education, demonstration, also hands-on practice of making shredded banana flower. The materials presented included an introduction to banana flower, its health benefits, processing techniques, and product marketing strategies. Demonstrations and hands-on training provided participants with the opportunity to observe and practice the process of making shredded banana flower. Evaluation results showed that the training successfully improved participants' knowledge and skills in making shredded banana flower. In addition, participants also showed high enthusiasm and interest in developing the business of making shredded banana heart as a local food product.
Characteristics of Pie Crusts Made from Modified Cassava Flour (MOCAF) and Red Bean Flour Siregar, Erpiani; Ayu, Dewi Fortuna; Putri Elvis, Shelby Julia; Diana, Ayu; Rahmayuni, Rahmayuni
Journal of Food and Pharmaceutical Sciences Vol 14, No 1 (2026): J.Food.Pharm.Sci
Publisher : Integrated Research and Testing Laboratory (LPPT) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.24058

Abstract

The development of bakery products has increased the demand for wheat flour alternatives, especially for individuals with dietary restrictions. This study aims to investigate the characteristics of pie crusts made from MOCAF (modified cassava flour) and red bean flour at various ratios. The experimental method used was a completely randomized design (CRD) with four treatments: MK1 (90% MOCAF, 10% red bean flour), MK2 (85% MOCAF, 15% red bean flour), MK3 (80% MOCAF, 20% red bean flour), and MK4 (75% MOCAF, 25% red bean flour). The parameters evaluated included moisture content, ash content, protein content, fat content, and sensory testing (color, aroma, taste, and crumb texture) using descriptive and hedonic tests. The results of the study showed that increasing the proportion of red bean flour significantly affected the sensory characteristics and nutritional content of pie crusts. MK4, with a ratio of 75% MOCAF and 25% red bean flour, achieved the highest hedonic scores for color (3.63), taste (3.50), aroma (3.86), and crumbly texture (4.18), which were most preferred by the panelists. Proximate analysis revealed that MK4 had a moisture content of 4.21%, ash content of 1.88%, protein content of 9.94%, and fat content of 26.09%. In conclusion, the addition of red bean flour to the pie crust formulation with MOCAF improves sensory quality and nutritional value, making it a suitable alternative for healthier bread products.
Characteristics of Pie Crusts Made from Modified Cassava Flour (MOCAF) and Red Bean Flour Siregar, Erpiani; Ayu, Dewi Fortuna; Putri Elvis, Shelby Julia; Diana, Ayu; Rahmayuni, Rahmayuni
Journal of Food and Pharmaceutical Sciences Vol 14, No 1 (2026): J.Food.Pharm.Sci
Publisher : Integrated Research and Testing Laboratory (LPPT) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.24058

Abstract

The development of bakery products has increased the demand for wheat flour alternatives, especially for individuals with dietary restrictions. This study aims to investigate the characteristics of pie crusts made from MOCAF (modified cassava flour) and red bean flour at various ratios. The experimental method used was a completely randomized design (CRD) with four treatments: MK1 (90% MOCAF, 10% red bean flour), MK2 (85% MOCAF, 15% red bean flour), MK3 (80% MOCAF, 20% red bean flour), and MK4 (75% MOCAF, 25% red bean flour). The parameters evaluated included moisture content, ash content, protein content, fat content, and sensory testing (color, aroma, taste, and crumb texture) using descriptive and hedonic tests. The results of the study showed that increasing the proportion of red bean flour significantly affected the sensory characteristics and nutritional content of pie crusts. MK4, with a ratio of 75% MOCAF and 25% red bean flour, achieved the highest hedonic scores for color (3.63), taste (3.50), aroma (3.86), and crumbly texture (4.18), which were most preferred by the panelists. Proximate analysis revealed that MK4 had a moisture content of 4.21%, ash content of 1.88%, protein content of 9.94%, and fat content of 26.09%. In conclusion, the addition of red bean flour to the pie crust formulation with MOCAF improves sensory quality and nutritional value, making it a suitable alternative for healthier bread products.
Co-Authors Abd Syakura Ahmad Fauzan Lubis Ahyani Ridhayani Lubis Alfi Najua Nabila Andry Kurniawan, Mhd Anggi Ansari Ansari AR, Nur Hasnah Atika Zarefar A’La, Zakiatul Daniel Happy Putra Desmelati Desmelati Dewi Fortuna Ayu Dewi, Yossie Kharisma Dewita ' Dewita Dewita Dharma, Budi Elvi Suardi Endang Sholihatin Erpiani Siregar Fikri, M. Zakiyul Fortuna Ayu, Dewi Ginting, Febrian Dolinta Hermanto Imelda Yunita Imelda Yunita Lilis Nurjanah Lubis, Ahyani Ridhayani LUBIS, NOVITA SARI Marnida Yusfiani Marnida Yusfiani Mhd Andry Kurniawan Muchsin Harahap Muhammad Zakiyul Fikri Muhammad Zakiyul Fikri Nizar Parinduri, Armansyah Pitaloka, Mayang Puspa Putra, M. Hidayatullah Setia Dharma Putri Elvis, Shelby Julia Rafiqoh, Sri Rahmadini Payla Juarsa Rahmawati, Yulita Priswarizki Rahmayuni Rahmayuni, Rahmayuni Raswen Efendi RATNA SARI Resdati RIA ANGGRAINI Ridhayani Lubis, Ahyani Ridhayani, Ahyani Rossi, Evy Santhy Wisuda Sidauruk Saragih, Jasman Wanfaber Parningotan Septivan Wismo Pratama Sidauruk, Santhy W. Siregar, Rizky Febriansyah Situmeang, Johana Neli Sri Rafiqoh Syahada, Melania Syahputra, Andri Syahrul ' Syahrul Syahrul Syakura, Abd. Thio Zaki Pamungkas Vonny Setiaries Johan Wahyudi Wahyudi Yusfiani, Marnida Yusri, Jum’atri Yuyanti, Sri