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Ika Rezvani Aprita
Agroindustri, Politeknik Indonesia Venezuela
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EFFECTIVENESS OF NPK 15-15-15 FERTILIZER COMBINED WITH EGG SHELL FLOUR ON THE GROWTH OF OIL PALM (ELAEIS GUINEENSIS JACQ.) SEEDLINGS: EFEKTIVITAS PUPUK NPK 15-15-15 YANG DIKOMBINASIKAN DENGAN TEPUNG CANGKANG TELUR TERHADAP PERTUMBUHAN BIBIT KELAPA SAWIT (Elaeis Guineensis Jacq.) Mizar Liyanda; Maghfirah Maghfirah; Mulyanti; Ika Rezvani Aprita; Sri Agustina; Nurlaela
ROCE : Jurnal Pertanian Terapan Vol. 3 No. 1 (2026): JPT ROCE 5, 2026
Publisher : PT. ROCE WISDOM ACEH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71275/roce.v3i1.173

Abstract

Oil palm (Elaeis guineensis Jacq) is a domesticated plant with promising industrial potential in domestic and international markets. This study aims to determine the effect of a 15-15-15 NPK fertilizer mixture and eggshell powder on the growth parameters of oil palm seedlings. This study used a non-factorial randomized block design (RAK) with 5 treatments and 5 replicates, resulting in 25 experimental units, with the following treatment sequence: P0: Control (without fertilizer) NPK 15-15-15 and eggshell flour, P1: NPK 15-15-15 fertilizer (2 g/polybag) + 50 g eggshell flour, P2: NPK 15-15-15 fertilizer (2.25 g/ polybag) + 50 g eggshell powder, P3: NPK 15-15-15 fertilizer (2.50 g/polybag) + 50 g eggshell powder, P4: NPK 15-15-15 fertilizer (2.75 g/polybag) + 50 g eggshell powder. The parameters observed were soil pH, number of leaf sheaths, plant height, and stem diameter. The results showed that the NPK 15-15-15 treatment combined with eggshell flour had a significant effect on stem diameter at 40 DAP but no significant effect on stem diameter growth at 50-60 DAP, on the number of leaf sheaths, on plant height, or on soil pH. The coefficient of variation obtained was below 25%.  
AQUAPONIC SYSTEM CONSTRUCTION TECHNIQUES USING TARPAULIN AND PLASTIC WASTE IN THE AREA OF GAMPONG RUYUNG MESJID RAYA DISTRICT ACEH BESAR REGENCY: TEKNIK PEMBUATAN AQUAPONIK DENGAN TERPAL DAN LIMBAH PLASTIK BERLOKASI DI WILAYAH GAMPONG RUYUNG KECAMATAN  MESJID RAYA  KABUPATEN ACEH BESAR Kurnia; Zahrul Fuadi; Mulyanti; Dewi Yana; Mizar Liyanda; Fanny Indah Sari Berutu; Rizka Maula; Nida Khafiyya; Fuji Sintia Armi; Rachmat Hidayat; Mulla Kemalawaty; Hayatun Nufus; Tarmizi; Humeira; Nanda Fitriah; Ali Afwanuddin; Ika Rezvani Aprita; Magfirah; Endiyani; Irhami; Zulvia Maika Letis
WISDOM : Jurnal Pengabdian Kepada Masyarakat Wisdom Vol. 3 No. 1 (2026): JPKM WISDOM 5, 2026
Publisher : PT. ROCE WISDOM ACEH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71275/wisdom.v3i1.163

Abstract

This study develops an aquaponics system using tarpaulin ponds and recycled plastic waste as planting media. Conducted in Gampong Ruyung, Mesjid Raya Subdistrict, Aceh Besar, the project involved community participation through socialisation and demonstration. The pond was constructed with durable tarpaulin and bamboo frames, while plastic bottles served as planting containers. A water circulation system with PVC pipes and aerators maintained water quality, enabling optimal growth of fish and vegetables. Results show that this aquaponics model is land- and water-efficient, environmentally friendly, and supports local knowledge and economic opportunities.  
TRAINING ON COCONUT FIBER (COCOFIBER) PRODUCTION IN UJONG BLANG VILLAGE, ACEH BESAR REGENCY: PELATIHAN PEMBUATAN SERAT SABUT KELAPA (COCOFIBER) DI DESA UJONG BLANG KABUPATEN ACEH BESAR Endiyani; Wahyu Maulidan; Sri Agustina; Magfirah; Ika Rezvani Aprita
WISDOM : Jurnal Pengabdian Kepada Masyarakat Wisdom Vol. 3 No. 1 (2026): JPKM WISDOM 5, 2026
Publisher : PT. ROCE WISDOM ACEH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71275/wisdom.v3i1.167

Abstract

Coconut fiber (cocofiber) is a natural fiber from coconut husks that is strong, flexible, lightweight, water-resistant, and versatile. It is used in products such as ropes, mats, carpets, seats, and composite construction materials (boards or concrete reinforcement) because of its unique properties. It is also used as a planting medium because it can maintain moisture and aeration. This community service activity aims to provide training on producing coconut fiber (Cocofiber) in Ujong Blang Village, Aceh Besar Regency. The community gains more knowledge on how to use agricultural commodities, namely coconut fiber waste discarded around their living environment, to produce a more useful product, namely coconut fiber (Cocofiber). The community of Ujong Blang Village is very enthusiastic about processing coconut waste, namely coconut fiber, into cocofiber. With this community service activity, the residents’ knowledge has grown, and it is hoped that they can use cocofiber products for personal use or for sale, thereby increasing their family income.  
EMPOWERMENT OF FARMER GROUPS THROUGH INNOVATION OF NATURAL PLANT GROWTH REGULATORS FROM BAMBOO SHOOTS IN COT CUT VILLAGE, ACEH BESAR: PEMBERDAYAAN KELOMPOK TANI DENGAN INOVASI ZPT ALAMI REBUNG BAMBU DI DESA COT CUT ACEH BESAR Oktarisa Nurul Mukminin; Mulyanti; Dewi Yana; Lukman Martunis; Mizar Liyanda; Yusran Akbar; Magfirah; Sri Agustina; Ika Rezvani Aprita; Chairil Anwar; Endiyani; Irhami; Nurhatijah; Humeira; Kurnia; Masyitah; Zulvia Maika Letis; Mulla Kemalawaty; Hayatun Nufus
WISDOM : Jurnal Pengabdian Kepada Masyarakat Wisdom Vol. 3 No. 1 (2026): JPKM WISDOM 5, 2026
Publisher : PT. ROCE WISDOM ACEH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71275/wisdom.v3i1.177

Abstract

Plant Growth Regulators (PGRs) are organic compounds that are not classified as plant nutrients but are biologically active at low concentrations and can stimulate, inhibit, or modify plant growth and development. The objective of this community service program was to develop a fermentation technique for bamboo shoots into a PGR solution and to enhance farmers’ capacity through extension services and hands-on training. This program was implemented by lecturers and students of Politeknik Indonesia Venezuela in Cot Cut Village, Kutabaro Sub-district, Aceh Besar Regency. The activities included field observation and the fermentation of bamboo shoots to produce PGRs. The fermentation process successfully yielded a dark-colored PGR solution with a characteristic aroma. The local community of Cot Cut Village showed strong enthusiasm for this program because it used natural materials that are inexpensive, readily available, and environmentally friendly. This activity demonstrates that bamboo shoots have significant potential as a source of natural PGRs and can serve as an innovative component of environmentally sustainable agriculture. Through this approach, bamboo shoots are expected to provide a simple yet impactful solution in supporting sustainable, locally based agricultural practices in Cot Cut Village, Kutabaro Sub-district, Aceh Besar Regency.
TRAINING AND COMMUNITY MENTORING ON THE PRODUCTION OF VIRGIN COCONUT OIL (VCO) AND NATA DE COCO IN PADALEU SUBDISTRICT, KENDARI CITY: PELATIHAN DAN PENDAMPINGAN MASYARAKAT DALAM PEMBUATAN VIRGIN COCONUT OIL (VCO) DAN NATA DE COCO DI KELURAHAN PADALEU KOTA KENDARI Baihaqi; Sakir; Fatahu; Windayani; Ika Rezvani Aprita; Sri Agustina
WISDOM : Jurnal Pengabdian Kepada Masyarakat Wisdom Vol. 3 No. 1 (2026): JPKM WISDOM 5, 2026
Publisher : PT. ROCE WISDOM ACEH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71275/wisdom.v3i1.181

Abstract

Padaleu Subdistrict, Kendari City, has significant potential for coconut resources, yet its utilization remains limited to low-value-added products. This community service activity aims to enhance the local community’s knowledge and skills through training and mentoring in producing Virgin Coconut Oil (VCO) and nata de coco as value-added coconut products with economic potential. The implementation method includes preparation, training through lectures and hands-on practice, production mentoring, and evaluation using pretest-posttest, skill assessments, and production outcomes. The results show an increase in participants’ knowledge, with an average pretest score of 52.44 rising to 72.88 in the posttest. Participants’ skills also improved, with the average score increasing from 2.15 to 3.31 on a 1–4 scale. The production success rate for VCO was 84%, while for nata de coco it was 56%, with a contamination rate of 20%. The difference in success rates indicates that VCO technology is easier to adopt than nata de coco, which requires stricter sanitation controls and fermentation processes. The activity is considered effective in enhancing the community’s capacity for coconut processing, given its local potential. Further mentoring is needed to improve product quality consistency, especially nata de coco, to ensure its sustainability and competitiveness as a household-based business.
TRAINING ON MAKING PURPLE SWEET POTATO STICKS IN COT CUT VILLAGE, KUTA BARO DISTRICT, ACEH BESAR: PELATIHAN PEMBUATAN STICK UBI UNGU DI  DESA COT CUT KECAMATAN KUTA BARO ACEH BESAR Ika Rezvani Aprita; Suraiya Nazlia; Suri Purnama Febri; Irmayanti; Putri Meutia Sari; Virna Muhardina; Kurnia; Mulyanti; Muhammad Afdal; Endiyani; Maghfirah; Irhami; Chairil Anwar; Sri Agustina; Indra Akbar
WISDOM : Jurnal Pengabdian Kepada Masyarakat Wisdom Vol. 3 No. 1 (2026): JPKM WISDOM 5, 2026
Publisher : PT. ROCE WISDOM ACEH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71275/wisdom.v3i1.187

Abstract

The abundant availability of purple sweet potatoes in Cot Cut Village at a very low price is the backdrop for this community service activity. The processing of purple sweet potatoes into value-added products is expected to increase the added value of this commodity. The purpose of this community service activity is to provide homemakers in Cot Cut Village with training in making purple sweet potato sticks. Socialization, training, and direct practice of making purple sweet potato sticks are the methods used in this community service. The results of this community service indicate that the community has gained knowledge of the purple sweet potato processing process, which can increase product competitiveness. Processing purple sweet potatoes into sticks is a strategy to increase the independence and economic welfare of the Cot Cut Village community in the Aceh Besar Regency.  
Pembuatan Minuman Kombucha dengan Mengkaji Perbandingan Bunga Telang dengan Sari Buah Nanas dan Konsentrasi Starter Scoby Chairil Anwar; Irhami Irhami; Ika Rezvani Aprita
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 17, No 1 (2025): Vol. (17) No. 1, April 2025
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v17i1.42170

Abstract

Kombucha bunga telang drink is a fermented drink that can be categorized as a functional drink and has many benefits that greatly play a role in boosting the immune system. This study aims to determine the concentration of SCOBY starter culture and the ratio between the solution of telang flower and pineapple juice added to the functional drink of telang flower kombucha. This research was carried out in a laboratory with a Complete Random Design (RAL) research design with two factors studied. The first factor was the ratio between the solution of telang flower and pineapple fruit extract (85:15; 75:25; and 65:35) while the second factor studied was the concentration of SCOBY stater which consists of 3 (three) levels, namely: 5%, 10%, and 15%. The results showed that the comparison treatment of telang flowers with pineapple juice had a very real influence on the pH value, organoleptic aroma, taste, and color of kombucha drinks. The concentration of SCOBY starter culture had a very real effect on pH and organoleptic taste but had no real effect on aroma and color. The interaction between the ratio of telang flowers to pineapple juice and the concentration of SCOBY starter culture had a real effect on the organoleptic aroma and taste but had no real effect on the pH and color of kombucha tea. From the study, it can be concluded that kombucha tea with the best organoleptic quality was obtained by comparing telang flowers with pineapple juice 85:15 and a starter culture concentration of 5% SCOBY (N1S1) with product characteristics: pH 2.55; aroma score 3.61; taste score 3.91; and a color score of 4.07.
SOSIALISASI PENGGUNAAN UBI JALAR KUNING (Ipomoea batatas) SEBAGAI BAHAN TAMBAHAN PADA PEMBUATAN BAKSO AYAM DI DESA PAYA UE KECAMATAN BLANG BINTANG KABUPATEN ACEH BESAR Chairil Anwar; Ika Rezvani Aprita; Mulla Kemalawaty; Geta Ambartiasari
Jurnal Pengabdian Masyarakat Bumi Rafflesia Vol. 4 No. 3 (2021): Jurnal Pengabdian Masyarakat Bumi Raflesia
Publisher : Universitas Muhammadiyah Bengkulu

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

Abstract

Pengabdian masyarakat ini bertujuan mensosialisasikan kepada masyarakat agar mampu memanfaatkan ubi jalar kuning sebagai sebagai bahan pengganti tepung tapioka pada pembuatan bakso daging ayam. Rombongan pengabdian masyarakat yang terdiri atas beberapa orang dosen yang dibantu oleh beberapa mahasiswa melakukan survey dan analisis situasi terhadap desa tersebut sehingga permasalahan pada desa tersebut dapat diidentifikasi. Berdasarkan survey, permasalahan yang dihadapi oleh masyarakat yaitu: rendahnya pengetahuan masyarakat tentang penggunaan ubi jalar sebagai bahan yang dapat digunakan pada pembuatan bakso ayam, belum adanya sosialisasi terkait penggunaan ubi jalar secara optimal, masih kurangnya pemahaman masyarakat tentang pemanfaatan ubi jalar kuning karena masyarakat jarang sekali mengkonsumsi ubi jalar sehari-hari, padahal ubi jalar ini kaya akan kandungan antioksidan dan beta karoten, peternak cenderung menjual hasil ternak yang berupa ayam potong tanpa diolah lebih lanjut menjadi produk olahan. Pemecahan dari permasalahan yang dihadapi oleh masyarakat adalah melalui informasi pemahaman dan pengetahuan berupa sosialisasi melalui pemanfaatan hasil perkebunan (ubi jalar) dan ternak (ayam potong) pada desa Paya Ue kecamatan Blang Bintang kabupaten Aceh Besar serta dilaksanakannya sosialisasi dalam pembuatan bakso daging ayam dengan penambahan ubi jalar sehingga dapat mengoptimalkan segala sumberdaya yang dimiliki oleh suatu desa dalam meningkatkan kesejahteraan masyarakatnya. Hasil dari pengabdian ini adalah masyarakat telah mengerti dan mengetahui pengolahan daging ayam menjadi bakso dengan memanfaatkan ubi jalar kuning dari hasil perkebunan mereka serta mampu mempraktekkannya sehingga dapat meningkatkan taraf perekonomian dalam kebutuhan sehari-hari.Kata Kunci: Antioksidan, bakso, betakaroten, ubi jalar kuning
Pengaruh Media Tanam Terhadap Pertumbuhan Stek Batang Buah Naga Merah (Hylocereus Polyrhizus) Umar Husein Abdullah; Intan Riski; Lukman Martunis; Endiyani; Ika Rezvani Aprita; Sri Agustina; Ruhalena Wilis
Jurnal Agrosains dan Teknologi Vol 11 No 1 (2026)
Publisher : Fakultas Pertanian - UMJ

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24853/jat.v11i1.31726

Abstract

Red dragon fruit (Hylocereus polyrhizus) is a horticultural commodity with high economic value that is generally propagated through stem cuttings. The success of the nursery is greatly influenced by the composition of the planting medium and the balance of growth regulators. This study aims to analyze the effect of various planting medium compositions and the application of bean sprout extract on the growth of red dragon fruit stem cuttings. The study was conducted in Panton Krueng Village, Aceh Jaya, from May to August 2025 using an RBD with four media treatments and six replications. The parameters observed included shoot emergence time, shoot number, and shoot height at 60 dap. The results showed that the soil + sand + compost (1:1:1) medium provided the best response with accelerated shoot emergence (30.2 days), the highest number of shoots, and the highest shoot height (18.6 cm). This combination improves aeration, drainage, and nutrient availability, thus supporting optimal vegetative growth. Shoot growth was strongly positively correlated with the number of shoots, while shoot height was strongly negatively correlated with the time of shoot emergence. These findings indicate that a balanced mixed medium based on organic and mineral materials, along with the application of natural PGRs, has the potential to increase the efficiency and sustainability of the dragon fruit nursery system.
INFLUENCE OF ARENA (Arenga pinnata) SUGAR ADDITION WITHDIFFERENT PERCENTES ON THE QUALITY OF CHICKEN MEATFRIED FRUITS: PENGARUH PEMBERIAN GULA AREN (Arenga pinnata) DENGANPERSENTASE YANG BERBEDA TERHADAP KUALITAS DENDENG SAYAT DAGING AYAM Mulla Kemalawaty; Irhami; Chairil Anwar; Ika Rezvani Aprita
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.v2i1.98

Abstract

Jerky is a traditionally processed meat preservative product. Jerky is a slab-shaped food made from slices or grinds of fresh meat that is seasoned in dry cured meat which has the characteristics of food with low humidity and high protein content. The method used in the research was a completely randomized design (CRD) methods in the same directions with 4 treatment levels (A = 0%, B = 10%, C = 20%, D = 30%) and 5 replications. The results showed that different percentages of addition of palm sugar (0%, 10%, 20% and 30%) had a very significant effect on water content and organoleptic values of colour, taste, aroma and texture and significantly affected the microbial test. The highest water content analysis was found in the handling without the addition of the percentation of palm sugar 0% (13.77%) and the smallest in the handling of 30% (10.48%). The highest total microbial analysis was found in the handling without the addition of 0% palm sugar percentation ( 94.50 cfu / mL) and the smallest at the supplementary of 10% (25.96 cfu / mL) percentages of palm sugar. Jerky in chicken meat with the highest organoleptic quality was acquired in the handling with the supplementary of 30% palm sugar with colour characteristics 2.85; flavour 2,94; smell 2.69; and texture 2.91; at the level of reception rather like.
Co-Authors Afdhal Fuadi Afriana, Safrida Ali Afwanuddin ambartiasari, Geta Andi Laila Nugrawati Andika Putriningtias Antoni Antoni Asrul Asrul Azmi, Fauziah Baihaqi Chairil Anwar Chairil Anwar Chairil Anwar Cut Dara Dewi Devani, Khairul Dewi Yana Dewi Yana Dewi Yana Elvira, Ilian Endiyani Endiyani Endiyani Endiyani Endiyani Endiyani Fahmy Fadly Faisal Mustafa Fanny Indah Sari Berutu Fatahu, Fatahu Febri, Suri Purnama Fitri Yanti Fitriah, Nanda Fuji Sintia Armi H.A, Umar Hanisah Hanisah Hanisah Hanisah Harahap, Antoni Haser, Teuku Fadlon Hayatun Nufus Hayatun Nufus Hidayat, Fadlan Humeira Humeira Indra Akbar Indra Akbar Intan Riski Irhami Irhami Irhami Irhami Irhami Irhami Irhami Irhami Irhami Irhami Irhami, Irhami Irmayadani, Irmayadani Irmayanti Irmayanti Irmayanti Irmayanti Irmayanti, Irmayanti Irmayanti, Miss Isma, Muhammad Fauzan Ismarica Ismarica Isna Safitri, Isna Kemalawaty, Mulla Kurnia luciana, Lisma Lukman Martunis Lukmanul Hakim Magfirah Maghfirah MAGHFIRAH Maghfirah Maghfirah Mariani L Masyitah Maulana, Febri mizar liyanda Mizar Liyanda Muh. Saleh Nurdin Muhammad Afdal Muhammad Iqbal Kusumabaka Rianse Muhammad Zul Ikhsanul Majid Mulla Kemalawaty Mulla Kemalawaty Mulla Keumalawaty Mulyanti Mulyanti Nazlia, Suraiya Nida Khafiyya Nisa, Raisatun Novi Mailidarni Nurdian Novita Sari Nurhatijah Nurhayati Nurhayati Nurlaela Oktarisa Nurul Mukminin Putri Meutia Sari Putriningtias, Andika Rachmat Hidayat Rachmat Hidayat Rachmawati Rusydi Radhiah, Radhiah Rahmiati, Tengku Mia Rejeki, Sri Untari Puji Renanti, Tia Reza Salima RH Fitri Faradilla Riski, Ade Maya Rizka Maula Rozalina Rozalina Ruhalena Wilis Rusydi, Rachmawaty Safiah, Safiah Sakir Sari, Putri Meutia 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 Suri Purnama Febri Syahputra, Nanda Syamsiar, Syamsiar Tarmizi Teuku Fadlon Haser Teuku Fadlon Haser Umar HA Umar Husein Abdullah Virna Muhardina Virna Muhardina, Virna Wahyu Maulidan Windayani Windayani, Windayani Yolanda, Riska Yusran Akbar Yusran Akbar Zahrul Fuadi Zulvia Maika Letis Zulvia Maika Letis Zulvia Maika Letis