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All Journal Jurnal Peternakan Sriwijaya JURNAL ILMU DAN TEKNOLOGI PETERNAKAN JFMR (Journal of Fisheries and Marine Research) Jurnal Sains Teknologi dan Lingkungan (JSTL) Acta Aquatica: Aquatic Sciences Journal Jurnal Agroqua: Media Informasi Agronomi dan Budidaya Perairan Jambura Journal of Animal Science Jurnal Ilmiah Samudra Akuatika RANDANG TANA - Jurnal Pengabdian Masyarakat Jurnal Pengabdian Masyarakat Bumi Raflesia Jurnal Pengabdian kepada Masyarakat Nusantara Serambi Journal of Agricultural Technology Stock Peternakan JURNAL AGROINDUSTRI HALAL Jurnal Teknologi Pengolahan Pertanian Teknologi dan Industri Pertanian Indonesia Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan Depik Jurnal Ilmu-Ilmu Perairan, Pesisir, dan Perikanan Eumpang Breuh: Jurnal Pengabdian Masyarakat ROCE : Jurnal Pertanian Terapan WISDOM : Jurnal Pengabdian Kepada Masyarakat Wisdom Jurnal Perikanan Terpadu Nawadeepa: Jurnal Pengabdian Masyarakat
Ika Rezvani Aprita
Agroindustri, Politeknik Indonesia Venezuela
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PENGARUH PENAMBAHAN EKSTRAK DAUN BAYAM (Amaranthus Hybridus L.) TERHADAP KUALITAS KERUPUK TEMPE Sri Agustina; Yusran Akbar; Ika Rezvani Aprita; Chairil Anwar; Irmayanti irmayanti
Serambi Journal of Agricultural Technology Vol 5, No 1 (2023): Juni
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v5i1.6121

Abstract

Kerupuk tempe merupakan salah satu makanan tradisional yang digemari oleh semua lapisan masyarakat. Bayam merupakan sayuran yang memiliki nilai serat dan gizi yang tinggi. Penambahan ekstrak daun bayam pada proses pembuatan kerupuk tempe diharapkan menjadi inovasi pada produk kerupuk tempe. Tujuan penelitian ini adalah untuk mengetahui konsentrasi penambahan ekstrak daun bayam yang terbaik terhadap kualitas kerupuk tempe yang dihasilkan. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan 4 perlakuan yaitu B0=0%, B1=10%, B2=20%, B3=30% dan 5 kali ulangan. Hasil penelitian menunjukkan penambahan ekstrak daun bayam memberikan pengaruh nyata terhadap nilai organoleptik warna, tetapi tidak berpengaruh nyata terhadap nilai kadar air, kadar abu, nilai organoleptik (rasa, aroma, tekstur). Hasil penelitian menunjukkan bahwa perlakuan penambahan ekstrak daun bayam sebesar 10% (B1) mendapatkan nilai yang terbaik pada rasa yaitu 3,91 dan nilai aroma 3,70 dari kerupuk tempe yang dihasilkan.
PENAMBAHAN EKSTRAK JAHE MERAH (Zingiber officinale Rosc.) DENGAN KONSENTRASI YANG BERBEDA TERHADAP KUALITAS DENDENG SAYAT DAGING AYAM Mulla Keumalawaty; Irhami Irhami; Chairil Anwar; Ika Rezvani Aprita; Endiyani Endiyani; Irmayanti Irmayanti
Serambi Journal of Agricultural Technology Vol 5, No 1 (2023): Juni
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v5i1.6210

Abstract

Dendeng merupakan produk olahan daging yang mengkombinasikan bumbu-bumbu dan pengeringan. Jahe merah merupakan salah satu dari rempah-rempah yang biasa digunakan sebagai bumbu masak, selain itu pemberi aroma dan rasa pada makanan serta minuman, industri obat, minyak wangi dan jamu tradisional. Tujuan penelitian ini untuk mengetahui penambahan ekstrak jahe merah dengan konsentrasi yang berbeda terhadap kualitas dendeng sayat daging ayam. Penelitian ini menggunakan metode percobaan desain Rancangan Acak Lengkap (RAL) dengan 4 perlakuan yaitu A=0%, B=10%, C=15%, D=20% dan 5 kali ulangan. Hasil penelitian ini memiliki perbedaan nyata terhadap analisis kadar dan uji organoleptik rasa, akan tetapi tidak memiliki perbedaan yang nyata terhadap analisis total mikroba, uji organoleptik warna, aroma dan tekstur. Analisis kadar air tertinggi terdapat pada perlakuan tanpa penambahan konsentrasi ekstrak jahe merah 0% (11,30%) dan terendah pada perlakuan 20% (10,59%).Analisis total mikroba tertinggi terdapat pada perlakuan tanpa penambahan konsentrasi ekstrak jahe merah 0% (48,50 cfu/mL) dan terendah pada penambahan konsentrasi ekstrak jahe 15% (20,80 cfu/mL).Dendeng sayat daging ayam dengan kualitas organoleptik terbaik diperoleh pada perlakuan dengan penambahan ekstrak jahe merah 10% dengan karakteristik rasa 3,12; warna 3,16; aroma 3,14; dan tekstur 10%  2,63 (agak suka); pada tingkat peneriman agak suka. 
The effect of adding red spinach leaf extract (Amaranthus tricolor) with different concentrations on the quality of chicken meatballs Ika Rezvani Aprita; Mulla Kemalawaty; Chairil Anwar; Irhami; Suri Purnama Febri; Suraiya Nazlia
Jurnal Ilmiah Samudra Akuatika Vol 7 No 1 (2023): Jurnal Ilmiah Samudra Akuatika
Publisher : Fakultas Pertanian Universitas Samudra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33059/jisa.v7i1.7547

Abstract

Meatballs are one of the processed food products made from meat and have a fairly high composition of protein, minerals, and vitamins. Red spinach (Amaranthus Tricolor) is one of the vegetables that is less popular among the public. Red spinach contains high antioxidants. This study aims to determine the amount and effect of adding red spinach leaf extract on the quality of chicken meatballs produced. The experimental design used in this study was a complete randomized design (RAL) with a red spinach extract concentration factor consisting of 4 treatment levels, namely A = 0%, B = 10%, C = 30%, D = 50%. Each treatment was carried out 5 times so that 20 experimental units were obtained. The results showed that the addition of red spinach leaf extract with different concentrations of 0%, 10%, 20%, and 50% had a significant effect on the color, taste, aroma, and texture of the resulting chicken meatballs. The best treatment obtained is treatment B where the concentration of adding spinach leaf extract as much as 10% to chicken meatballs according to sensory analysis
Utilization of Mustard Vegetable Waste (Brassica juncea, L) as Organic Liquid Fertilizer (POC) in Gampong Lamceu, Kuta Baru District, Aceh Besar Sri Agustina; Ika Rezvani Aprita; Irhami; Chairil Anwar; Endiyani; Umar HA; Suraiya Nazlia; Suri Purnama Febri
Eumpang Breuh : Jurnal Pengabdian Masyarakat Vol 2 No 2 (2023): EUMPANG BREUH : Jurnal Pengabdian Masyarakat
Publisher : Fakultas Pertanian, Universitas Samudra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33059/ebjpm.v2i2.8978

Abstract

The increase in the amount of household waste along with the increasing population in an area is a major problem in the community. Vegetable waste is the biggest contributor to household waste. Processing vegetable waste into liquid organic fertilizer is one solution to this problem. Lamceu Village is located in Kuta Baro District, Aceh Besar Regency which has a large population, and most of the residents make a living as farmers. This is the basis for choosing the location for community service activities. The Community Service (PkM) group team consisting of several lecturers assisted by several students conducted a survey and analysis of the situation in the village so that problems in the village could be identified. The survey results show the problems faced by the community, namely the low knowledge of the community about household waste processing, especially vegetable waste waste. The solution to the problems faced by the community is to provide knowledge of the process of making liquid organic fertilizer (POC) from mustard vegetable waste. This Community Service activity aims to socialize the community to be able to improve knowledge and skills through the processing of mustard vegetable waste as a basic material for the manufacture of Liquid organic fertilizer (POC) in Lamceu village. The result of this community service activity is that the community has understood and known the process of making liquid organic fertilizer from mustard vegetable waste and is able to practice it so that it can be applied as fertilizer for plants in the yard and on agricultural land. Keywords: Aceh Besar; Lamceu; Waste: liquid organic fertilizer; Mustard
Oyster Mushroom Cultivation Training to Improve the Community Economy in The Village Of Suka Jadi Aceh Tamiang Siti Balqies Indra; Hanisah Hanisah; Rozalina Rozalina; Fahmy Fadly; Suri Purnama Febri; Teuku Fadlon Haser; Ika Rezvani Aprita; Radhiah Radhiah
Eumpang Breuh : Jurnal Pengabdian Masyarakat Vol 2 No 2 (2023): EUMPANG BREUH : Jurnal Pengabdian Masyarakat
Publisher : Fakultas Pertanian, Universitas Samudra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33059/ebjpm.v2i2.9151

Abstract

Livelihood diversification is a strategy to reduce the dependence of a person or group on one particular type of livelihood. This is done by developing various types of businesses or different economic activities, so that the source of income does not only come from the same source. This service aims to increase the income of rice farmers through cultivating oyster mushrooms (Pleurotus ostreatus) and reducing the risk of greater losses if failure occurs when cultivating organic rice. This service was carried out in Suka Jadi Village, Banda Mulia, Aceh Tamiang in August 2023. This service included focus group discussions (FGD) with partners, education, and continued with making kumbung, making baglog and caring for oyster mushrooms. After this service is completed, it is hoped that partners will have new skills and businesses to improve the community's economy.
PENERIMAAN PANELIS TERHADAP ES KRIM ALPUKAT Anwar, Chairil; Irhami, Irhami; Aprita, Ika Rezvani; Irmayanti, Irmayanti; Kemalawaty, Mulla
Jurnal Ilmu dan Teknologi Peternakan Vol. 12 No. 1 (2024)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jitp.v12i1.31272

Abstract

Buah alpukat memiliki daging buah dengan warna yang menarik, tidak manis namun beraroma khas, serta memiliki kandungan lemak yang tinggi. Kandungan lemak tinggi ini menjadikan alpukat berpotensi sebagai krim nabati dalam basis pembuatan es krim sehingga berfungsi memberikan aroma dan kontribusi rasa, serta untuk memberi tekstur halus pada es krim. Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan buah alpukat (Persea americana Mill) sebagai krim nabati terhadap kualitas organoleptik es krim. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan konsentrasi penambahan buah alpukat yang terdiri 4 (empat) taraf perlakuan, yaitu A=20%, B=40%, C=60%, dan D=80%. Konsentrasi buah alpukat berpengaruh sangat nyata (P<0,01) terhadap nilai organoleptik warna dan rasa namun berpengaruh tidak nyata (P>0,05) terhadap nilai organoleptik aroma dan tekstur. Es krim dengan kualitas organoleptik terbaik diperoleh pada perlakuan penambahan alpukat pada konsentrasi 40% dengan karakteristik: warna 4,10 (suka); rasa 4,00 (suka); aroma 3,65 (suka); dan tekstur 3,46 (agak suka).
The Socialisation of Groundnut-based Tempeh Making (Arachis hypogaea) in Gue Village, Kuta Baro Sub-district, Aceh Besar District Aprita, Ika Rezvani; Sri Agustina; Chairil Anwar; Irhami; Endiyani; Maghfirah; Zulvia Maika Letis; Humeira; Suraiya Nazlia; Suri Purnama Febri
Eumpang Breuh : Jurnal Pengabdian Masyarakat Vol 3 No 1 (2024): EUMPANG BREUH : Jurnal Pengabdian Masyarakat
Publisher : Fakultas Pertanian, Universitas Samudra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33059/ebjpm.v3i1.10665

Abstract

Gue Village, located in Kuta Baro Sub-district, Aceh Besar District, has a large population, and most of the population works as farmers. This is the basis for choosing the location of community service activities. The Community Service Team (PkM) consisting of several lecturers assisted by several students conducted a survey and situation analysis in the village so that problems in the village could be identified. The survey results showed the problems faced by the community, namely the low level of community knowledge about diversification of processed food products, especially in peanut commodities. This is the basis for the implementation of community service activities to make tempeh made from peanut raw materials. This activity aims to socialise the community to be able to increase knowledge and skills through the use of peanuts as raw material for making tempeh in Gue village. The result of this community service activity is that the community is able to make tempeh products from peanut raw materials.
Effectiveness of Tuba Root Extract Dosage (Paraderris elliptica) to Gold Fish Oxygen Consumption Rate (Carassius auratus) on Transportation Closed Devani, Khairul; Febri, Suri Purnama; Haser, Teuku Fadlon; Aprita, Ika Rezvani; Nazlia, Suraiya; Antoni, Antoni; Fuadi, Afdhal; Azmi, Fauziah
Jurnal Perikanan Terpadu Vol 5, No 2 (2024): Jurnal Perikanan Terpadu Volume 5 Nomor 2
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jpterpadu.v5i2.10431

Abstract

Chef carp (Carassius auratus) is a freshwater ornamental fish that is one of the ornamental fish that is widely cultivated because it has a diverse body shape and has a variety of colors. The problem often faced by carp suppliers in the process of distributing fish with a closed fish transportation system is low survival pass. The use of such anesthesia materials is quite effective in closed transport systems. One of the natural compounds that can be used as an anesthetic agent is rotenon. The roots of tubal plants contain rotenon, a powerful poison for fish and insects. The method used in this study is an experimental method, this study uses Complete Randomized Design (CRD) with 4 treatments and 3 repeats. The dose of tubal root extract used was P1 (control), P2 (0.10 ml / L), P3 (0.15 ml / L), P4 (0.20 ml / L). The density of fish per plastic bag amounts to 10 heads with a transportation time of 9 hours. The parameters observed were length of intoxication time, survival rate, length of time recovered consciously, oxygen consumption rate and water quality. Giving doses of tubal root extract with different doses had a significant effect (P<0.05). The highest survival rate value in P2 treatment with a dose of 0.10 ml and saving the rate of oxygen consumption with the right dose is in P4 with a dose of 0.20 ml / L ranging from 0.039 mg O2 / minute.
The Effect of Storage Temperature Differences on Sperm Motility of Catfish (Pangasius pangasius) Yolanda, Riska; Febri, Suri Purnama; Haser, Teuku Fadlon; Komariyah, Siti; Harahap, Antoni; Nazlia, Suraiya; Aprita, Ika Rezvani
Jurnal Ilmiah Samudra Akuatika Vol 8 No 2 (2024): Jurnal Ilmiah Samudra Akuatika
Publisher : Fakultas Pertanian Universitas Samudra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33059/jisa.v8i2.10835

Abstract

Catfish (Pangasius pangasius) is one of the fishery commodities with high economic value, both in seeding and rearing efforts. However, increasing the production of good-quality catfish seeds has so far relied on the help of the pituitary. This study aims to determine the effect of differences in storage temperature on catfish sperm motility. The research method used a completely randomized design (CRD) with four treatments and three replications, namely P1 (-5°C/1 cc sperm), P2 (-15°C/1 cc sperm), P3 (5°C/1 cc sperm), and P4 (15°C/1 cc sperm). The parameters observed included pH, color, odor, volume, and sperm motility. The results of the observation showed that the best sperm motility was obtained at P1 (-5°C/1 cc sperm) with a value of 2.6 (good criteria). At P3 (5°C/1 cc sperm) and P4 (15°C/1 cc sperm), sperm motility was in the poor criteria with values ​​of 2 and 1.6, respectively. The lowest motility value was obtained at P2 (-15°C/1 cc sperm) with a motility value of 1 (poor criteria).
EVALUATION OF THE PHYSICOCHEMICAL PROPERTIES OF MORINGA LEAVES (Moringa oleifera) IN DIFFERENT PROCESSINGMETHODS: EVALUASI SIFAT FISIKOKIMIA DAUN KELOR (Moringa oleifera) PADA METODE PENGOLAHAN YANG BERBEDA Baihaqi, Baihaqi; Aprita, Ika Rezvani; Asrul, Asrul
ROCE : Jurnal Pertanian Terapan Vol. 2 No. 1 (2025): JPT ROCE 3, 2025
Publisher : PT. ROCE WISDOM ACEH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71275/roce.v2i1.80

Abstract

Moringa leaves (Moringa oleifera) are well known for their high nutritional value and extensive health benefits. However, processing methods can significantly affect the essential nutrients in moringa leaves, including moisture, ash, and vitamin C levels. This study aims to evaluate the effects of three processing methods—oven drying, blanching followed by drying, and boiling—on these parameters. The results showed that the moisture content of fresh moringa leaves, initially at 73.2%, significantly decreased after drying (6.91%) and blanching (14.23%), while boiling increased the moisture content to 85.06%. The ash content increased with processing, from 2.61% in fresh leaves to 9.02% after drying, 11% after blanching, and 11.8% after boiling. Vitamin C degradation occurred due to heating, with drying causing a drastic reduction from 32.31 mg/100 g to 8.7 mg/100 g. Blanching better-preserved vitamin C levels (30 mg/100 g), while boiling surprisingly increased the vitamin C content to 49.08 mg/100 g, possibly due to enhanced extraction of compounds from cellular structures into the water. In conclusion, processing methods significantly impact the nutritional quality of moringa leaves. Drying is effective in reducing moisture content for prolonged storage, whereas boiling and blanching better preserve vitamin C content. These findings provide crucial insights for the food and pharmaceutical industries in determining the optimal processing method to maintain the nutritional value of moringa leaves.
Co-Authors Afdhal Fuadi Afriana, Safrida ambartiasari, Geta Antoni Antoni Asrul Asrul Azmi, Fauziah Chairil Anwar Chairil Anwar Devani, Khairul Dewi Yana Dewi Yana Elvira, Ilian Endiyani Endiyani Endiyani Endiyani Fahmy Fadly Faisal Mustafa Febri, Suri Purnama Fikri, Andrian Fitri Yanti H.A, Umar Hanisah Hanisah Hanisah, Hanisah Harahap, Antoni Haser, Teuku Fadlon Hayatun Nufus Hidayat, Fadlan Humeira Husein Abdullah, Umar Indra Akbar Irhami Irhami Irhami Irhami Irhami Irhami Irhami Irhami, Irhami Irmayadani, Irmayadani Irmayanti Irmayanti Irmayanti, Irmayanti Irmayanti, Miss Isma, Muhammad Fauzan Isna Safitri, Isna Kemalawaty, Mulla Lilis Nurjanah luciana, Lisma Lukmanul Hakim MAGHFIRAH Malahayati, Shadiqa Mariani L Maulana, Febri Maulida, Cici Mizar Liyanda Muh. Saleh Nurdin Muhammad Iqbal Kusumabaka Rianse Muhammad Zul Ikhsanul Majid Mulla Kemalawaty Mulla Kemalawaty Mulla Keumalawaty Nazlia, Suraiya Nisa, Raisatun Novi Mailidarni Nurhayati Nurhayati Putri, Cut Lutfina Putriningtias, Andika Rachmat Hidayat Rachmawati Rusydi, Rachmawati Radhiah, Radhiah Rahmiati, Tengku Mia Rejeki, Sri Untari Puji Renanti, Tia Reza Salima RH Fitri Faradilla Riski, Ade Maya Rozalina Rozalina Rusydi, Rachmawaty Safiah, Safiah Sari, Nurdian Novita Sari, Putri Meutia Setyawan, Febby Hadi Sihombing, Andri Siti Balqies Indra Siti Komariyah Sri Agustina Sri Agustina Sri Agustina, Sri Sri Rejeki Stevelint Ayu Rizki Sunartaty, Rita Suraiya Nazlia Suraiya Nazlia Suraiya Nazlia Suri Purnama Febri Suri Purnama Febri Syahputra, Nanda Syamsiar, Syamsiar Teuku Fadlon Haser Umar HA Virna Muhardina, Virna Widya, Devita Aristya Sri Windayani, Windayani Yolanda, Riska Yusran Akbar Yusran Akbar Zulvia Maika Letis