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Ika Rezvani Aprita
Agroindustri, Politeknik Indonesia Venezuela
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PEMANFAATAN TEKNOLOGI PASANG SURUT DALAM BUDIDAYA IKAN DAN SAYURAN DI DAYAH ISTIQAMATUDDIN RAUDHATUL MU'ARRIF: STRATEGI KETAHANAN PANGAN Cut Dara Dewi; Ismarica Ismarica; Ika Rezvani Aprita
Jurnal Abdi Insani Vol 13 No 2 (2026): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v13i2.2966

Abstract

Dayah Istiqamatuddin Raudhatul Mu’arrif is a traditional Islamic educational institution located in Dusun Alue Seuneuhi, Gampong Neuheun, Aceh Besar, which faces financial constraints and owns 4,500 m² of land, with approximately 1,500 m² remaining underutilized. This condition was addressed through the development of an integrated aquaculture–agriculture system using tidal technology as a strategic effort to enhance food security, reduce costs, and strengthen students’ practical skills. The community service program aimed to improve food self-sufficiency, promote the economic independence of the dayah, and equip students with practical competencies to support self-reliant and productive livelihoods. The implementation method included training and mentoring in fish and vegetable farming, with stages covering site survey, socialization, construction of tidal ponds, vegetable planting, catfish stocking, mentoring, and initial evaluation. The results demonstrated significant improvement in students’ understanding and skills related to tidal technology application in aquaculture. Active participation during training also fostered greater awareness of the importance of modern technology in aquaculture development. The evaluation results indicated that prior to the program, 18.75% of the students demonstrated a moderate level of understanding. Following the socialization and training activities, a substantial improvement was observed, with 85% of the students achieving a high level of comprehension. Overall, this program has strong potential to empower students by enhancing their knowledge and skills in innovative aquaculture practices, thereby creating opportunities for productive entrepreneurship that supports economic growth and community welfare.
Substitusi Tepung Nangka dan Durasi Fermentasi terhadap Profil Mutu Kimia dan Sensori Roti Manis Berbasis Tepung Terigu Irmayanti; Chairil Anwar; Irhami; Ika Rezvani Aprita
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 1 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i1.12662

Abstract

Bread is one of the staple foods consumed by the Indonesian population, in addition to rice. It contains carbohydrates and serves as an important source of energy and calories. This study aimed to examine the effect of jackfruit flour substitution and fermentation duration on the chemical and sensory quality profile of wheat flour-based sweet bread. A factorial completely randomized design was used, with two factors: jackfruit flour substitution and fermentation time. The results showed that increasing the proportion of jackfruit flour led to higher ash content and improved sensory scores for color, taste, texture, and aroma, but had no significant effect on reducing moisture content. Similarly, fermentation duration increased ash content and enhanced organoleptic attributes without significantly lowering moisture. The combination of both factors improved ash content, sensory quality, and reduced moisture levels in the bread. The optimal treatment, based on panelist acceptance, was found at 15% jackfruit flour substitution and 60 minutes of fermentation, yielding the following product characteristics: moisture 19.21%, ash 1.58%, color 4.13 (like), taste 4.00 (like), aroma 4.20 (like), and texture 4.07 (like).
Co-Authors Afdhal Fuadi Afriana, Safrida ambartiasari, Geta Andika Putriningtias Antoni Antoni Asrul Asrul Azmi, Fauziah Chairil Anwar Chairil Anwar Chairil Anwar Cut Dara Dewi 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 Hanisah, Hanisah Harahap, Antoni Haser, Teuku Fadlon Hayatun Nufus Hidayat, Fadlan Humeira Indra Akbar Irhami Irhami Irhami Irhami Irhami Irhami Irhami Irhami Irhami, Irhami Irmayadani, Irmayadani Irmayanti Irmayanti Irmayanti Irmayanti, Irmayanti Irmayanti, Miss Isma, Muhammad Fauzan Ismarica Ismarica Isna Safitri, Isna Kemalawaty, Mulla luciana, Lisma Lukmanul Hakim MAGHFIRAH 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 Nurdian Novita Sari Nurhayati Nurhayati Putriningtias, Andika Rachmat Hidayat Rachmawati Rusydi 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 Suri Purnama Febri Syahputra, Nanda Syamsiar, Syamsiar Teuku Fadlon Haser Teuku Fadlon Haser Umar HA Umar Husein Abdullah Virna Muhardina, Virna Widya, Devita Aristya Sri Windayani, Windayani Yolanda, Riska Yusran Akbar Yusran Akbar Zulvia Maika Letis