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All Journal Jurnal Akuakultur Indonesia Teknotan: Jurnal Industri Teknologi Pertanian Torani Journal of Fisheries and Marine Science Journal of Nutrition College Dharmakarya : Jurnal Aplikasi Ipteks Untuk Masyarakat Jurnal Pangan dan Agroindustri agriTECH Agricore: Jurnal Agribisnis dan Sosial Ekonomi Pertanian Unpad Prosiding Penelitian dan Pengabdian kepada Masyarakat Industria: Jurnal Teknologi dan Manajemen Agroindustri Journal of Industrial and Information Technology in Agriculture Kumawula: Jurnal Pengabdian Kepada Masyarakat JPP (Jurnal Pendidikan dan Pembelajaran) Asian Journal of Community Services (AJCS) Jurnal Kajian Budaya dan Humaniora (JKBH) Jurnal Pengabdian Bakti Akademisi
In-In Hanidah
Universitas Padjadjaran
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences Other

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Training to Build a Creative and Innovative Young Entrepreneur Mindset Hanidah, In-In; Halim, Hendra; Fadhil, Rahmat; Kesuma, T. Meldi; Siregar, M. Ridha; Ramadhani, Evi; Ginting, Ledy Mahara; Najla, Najla; Fakhrurrazi, Fakhrurrazi; Rahimi, Sayyid Afdhal El; Zikran, Ghrina
Jurnal Pengabdian Bakti Akademisi Vol 1, No 4 (2024): Jurnal Pengabdian Bakti Akademisi
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/jpba.v1i4.41551

Abstract

The community service activity Training to Build a Creative and Innovative Entrepreneurial Mindset for Young Entrepreneurs aimed to enhance innovation and creativity among beginner entrepreneurs in Banda Aceh. The program involved 100 participants and was conducted using the service learning method, which included practical sessions, group discussions, and business simulations. Pre-test and post-test evaluations showed an average improvement of 40% in understanding innovation concepts, technology adoption, and strategic business planning. Despite challenges such as limited digital infrastructure, the results demonstrated that participants were able to develop innovation-driven business plans. This program contributes to achieving the SDGs, particularly in the areas of decent work and economic growth, as well as industry, innovation, and infrastructure. It is hoped that this activity can serve as a model for future community service programs focused on entrepreneurial development.
Socialization of Waqf, Zakat, and Infaq Management Model for University Nurdin, Ridwan; Dahlan, Haris Bin; Othman, Razali Bin; Nizam, Ahmad; Novindra, Novindra; Hanidah, In In; Rivani, Rivani; Nisva, Raisa Ullya
Jurnal Pengabdian Bakti Akademisi Vol 2, No 2 (2025): Jurnal Pengabdian Bakti Akademisi
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/jpba.v2i2.46113

Abstract

This community service activity aimed to enhance the understanding of waqf, zakat, and infaq (WZI) management among students and lecturers of the Faculty of Economics and Business, Universitas Syiah Kuala. The activity was carried out in collaboration with Center for WAZAN University Putra Malaysia and several academic partners. The core issue addressed was the lack of integrated knowledge and practical insight into the management of Islamic social funds, which are vital in achieving social justice and poverty alleviation. Using the service learning method, the activity combined direct instruction, reflection, and interactive discussion with expert facilitators. The event took place at Center for WAZAN UPM on January 14, 2025, involving 10 participants. Results showed a significant increase in participants understanding, as demonstrated by a 46% improvement between pre-test and post-test scores. This indicates the effectiveness of collaborative and contextual approaches in strengthening WZI literacy and contributes to the achievement of Sustainable Development Goals (SDGs), particularly in quality education and poverty reduction.
The effectiveness of dragon fruit peel Hylocereus polyrhizus in feed on color quality and growth performance of comet fish Carassius auratus Andriani, Yuli; Rihadatul Nabila, Shela; Intan Pratama, Rusky; Meyllianawaty Pratiwy, Fittrie; Hanidah, In In
Jurnal Akuakultur Indonesia Vol. 24 No. 2 (2025): Jurnal Akuakultur Indonesia
Publisher : Indonesian Society of Scientific Aquaculture (ISSA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19027/jai.24.2.172-184

Abstract

Color is a defining trait of ornamental fish, crucial for their aesthetic appeal, but it diminishes without pigment supplementation in their diet. Utilizing dragon fruit skin as a natural feed constituent offers a promising method to intensify fish coloration. This investigation aims to assess the impact of incorporating dragon fruit skin meal into fish feed on color vibrancy and growth performance, specifically focusing on comet fish. The test subjects, ranging from 4 to 6 cm in size and weighing 3.1 ± 0.2 grams, underwent examination. Employing a completely randomized design (CRD), the study involved four treatments replicated four times: treatment A (control), B (5% dragon fruit skin meal addition), C (10% addition), and D (15% addition). Before commencing the study, a preliminary assessment of dragon fruit skin meal was conducted, encompassing a chromameter-based color pigmentation test. Results revealed positive a (red) and b (yellow) values, a chroma value of 26.32 signifying carotenoid pigments, a hue value of 3.18° indicating a red-orange hue, and a moderate antioxidant activity was observed, indicating the presence of antioxidant compounds. Findings demonstrated that a 15% addition of dragon fruit skin meal substantially enhanced color vibrancy across the fish's body sections, including the head, body, and tail. Although fish weight and length were influenced by the feed amendment, ANOVA analysis did not ascertain significant effects. Furthermore, treatment C exhibited the most favorable feed conversion ratio and specific growth rate, recording values of 0.09 ± 0.03 and 0.934 ± 0.215, respectively. Keywords: comet fish, color brightness, dragon fruit peel flour ABSTRAK Warna merupakan ciri khas yang dimiliki oleh ikan hias, yang akan memudar bila tidak ada tambahan pigmen dalam pakan. Kulit buah naga dapat digunakan sebagai bahan pakan alami untuk meningkatkan kecerahan warna pada ikan. Riset ini bertujuan untuk mengetahui pengaruh pemberian tepung kulit buah naga dalam pakan terhadap kualitas warna dan performa pertumbuhan ikan komet. Ikan uji berukuran 4-6 cm dengan bobot 3,1 ± 0,2 gram. Metode riset yang digunakan yaitu metode eksperimental dengan menggunakan rancangan acak lengkap (RAL) yang terdiri dari 4 perlakuan dan 4 ulangan yaitu perlakuan A (kontrol), B (penambahan tepung kulit buah naga 5%), C (penambahan tepung kulit buah naga 10%) dan D (penambahan tepung kulit buah naga 15%). Sebelum penelitian dilakukan uji pendahuluan pada tepung kulit buah naga yaitu uji pigmentasi warna menggunakan chromameter diperoleh hasil nilai a positif (merah) dan b positif (kuning), nilai chroma 26,32 artinya terdapat kandungan pigmen karotenoid, nilai hue 3,18° menunjukkan warna orange merah, serta uji aktivitas antioksidan dengan hasil aktivitas antioksidan yang kurang aktif namun tetap memiliki kandungan antioksidan. Hasil riset menunjukkan bahwa penambahan tepung kulit buah naga 15% dalam pakan dapat meningkatkan kualitas warna yang optimal pada tubuh ikan yaitu kepala, badan dan ekor. Penambahan tepung kulit buah naga dalam pakan dapat mempengaruhi bobot dan panjang ikan namun di uji lanjut menggunakan analisis ANNOVA tidak memberikan pengaruh nyata. Penambahan tepung kulit buah naga juga memberikan nilai konversi pakan dan laju pertumbuhan spesifik terbaik pada perlakuan C dengan nilai 0,09 ± 0,03 dan 0,934 ± 0,215. Kata kunci: ikan komet, kecerahan warna, tepung kulit buah naga
Coastal Food Diversification via Remang Fish (Muraenesox cinereus) Amplang: Effects of Tapioca Starch-to-Remang Fish Flesh Ratio on Hardness, Chemical, Microbiological, and Sensory Characteristics Hanidah, In-In; Moody, Sumanti Debby; Huda, Syamsul; Suryawardana, Ameera Xaviera Sakinah; Utami, Annisa Ratri
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 14, No 1 (2025)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2025.014.01.2

Abstract

AbstractSmall-scale fisheries supply local raw materials with potential for coastal food diversification. Remang fish (Muraenesox cinereus) offers opportunities as a raw material for value-added amplang that has not been widely processed. This research assessed the ratio effect of tapioca starch-to-remang fish flesh on physical, chemical, microbiological, and sensory quality and its compliance with SNI 7762:2013. A randomized complete block design experiment on 3 formulations (70:30, 60:40, 50:50) with 4 replications included proximate tests, hardness tests, total plate counts, Escherichia coli, and sensory tests by 23 panelists using a 7-point scale assessment. The moisture content of 1.07% – 2.29% and ash of 2.77% –3.92% were below the threshold, the protein content of 7.87% – 10.95% exceeded the minimum limit, the total plate count was 2.2 log CFU/g – 3.2 log CFU/g, and Escherichia coli was negative. Meanwhile, the hardness decreased from 2,737.79 gForce to 268.66 gForce as the fish portion increased. The 50:50 formulation achieved the highest sensory score, but the fat content of 51.18% exceeded the 35% limit, while the fat content of the 70:30 and 60:40 formulations was within the limits of 17.08% and 23.36%. The findings confirm the suitability of remang fish as a raw material for amplang. Oil absorption control and high-barrier packaging are needed to ensure sensory excellence in line with quality compliance. These study results can be used as a basis for coastal food diversification based on local resources and commercialization opportunities for micro, small, and medium enterprises.Keywords: coastal food diversification, remang fish amplang, sensory quality, tapioca starch-to-fish flesh ratio AbstrakPerikanan skala kecil menyuplai bahan baku lokal yang berpotensi untuk diversifikasi pangan pesisir. Ikan remang (Muraenesox cinereus) menawarkan peluang sebagai bahan baku amplang bernilai tambah yang belum banyak diolah. Riset ini menilai pengaruh rasio tapioka terhadap daging ikan remang pada mutu fisik, kimia, mikrobiologi, dan sensoris dan kesesuaiannya dengan SNI 7762:2013. Eksperimen randomized complete block design pada tiga formulasi (70:30, 60:40, 50:50) dengan 4 ulangan mencakup uji proksimat, uji kekerasan, angka lempeng total, Escherichia coli, dan uji sensori oleh 23 panelis menggunakan penilaian skala 7 poin. Kadar air 1,07–2,29% dan abu 2,77–3,92% berada di bawah ambang batas, protein 7,87–10,95% melampaui batas minimum, angka lempeng total 2,2–3,2 log CFU/g dan Escherichia coli negatif, sedangkan kekerasan turun dari 2.737,79 gForce menjadi 268,66 gForce seiring kenaikan porsi ikan. Formulasi 50:50 meraih skor sensori tertinggi, tetapi kadar lemak 51,18% melampaui batas 35%, sedangkan kadar lemak formulasi 70:30 dan 60:40 berada dalam batas 17,08% dan 23,36%. Temuan menegaskan kelayakan ikan remang sebagai bahan baku amplang. Pengendalian serapan minyak dan high-barrier packaging dibutuhkan agar keunggulan sensori sesuai dengan kepatuhan mutu. Hasil penelitian ini dapat menjadi dasar diversifikasi pangan pesisir berbasis sumber daya lokal dan peluang komersialisasi bagi usaha mikro, kecil, dan menengah.Kata kunci: amplang ikan remang, diversifikasi pangan pesisir, mutu sensoris, rasio pati tapioka terhadap daging ikan 
POTENSI PENGEMBANGAN BUDIKDAMBER SEBAGAI PENYEDIA PANGAN KELUARGA: POTENSI PENGEMBANGAN BUDIKDAMBER SEBAGAI PENYEDIA PANGAN KELUARGA Andriani, Yuli; Pratama, Rusky I.; Hanidah, In In
Jurnal Kajian Budaya dan Humaniora Vol 5 No 1 (2023): Jurnal Kajian Budaya dan Humaniora (JKBH), Februari, 2023
Publisher : PT. RANESS MEDIA RANCAGE

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61296/jkbh.v5i1.105

Abstract

Angka stunting pada anak di Indonesia masih berada di atas batasan yang telah ditetapkan oleh WHO. Hal ini menjadi perhatian pemerintah dan juga kerja sama masyarakat untuk mengatasi masalah ini. Dengan mengonsumsi asupan protein hewani yang cukup, stunting dapat dicegah dengan baik. Salah satu sumber protein hewani yang mengandung gizi adalah ikan. Budidaya ikan dalam ember (Budikdamber) dapat menjadi salah satu solusi bagi keluarga di Indonesia karena metode ini menyediakan pangan keluarga dengan protein hewani yang cukup. Pada penelitian ini metode yang digunakan adalah analisis deskriptif melalui pendekatan kuantitatif berupa pengumpulan data menggunakan kuesioner. Pengumpulan data dengan menggunakan kuesioner relatif cepat dan efisien dikarenakan penyelesaian ditentukan oleh pendapat responden dan ketersediaan waktu. Kuesioner ini disebarkan kepada 74 warga RW 07 Kelurahan Rancaekek untuk mengukur pengetahuan dan minat mereka dalam melakukan kegiatan budidaya ikan dalam ember (Budikdamber). Secara umum, masyarakat dapat mengetahui apa itu Budikdamber, tetapi masih terdapat beberapa orang yang belum mengetahui dan menjawab dengan tepat mengenai Budikdamber. Sebagian besar dari mereka juga telah mengetahui bahwa ikan lele dan kangkung menjadi jenis ikan dan sayuran yang dapat dibudidayakan bersama dengan metode Budikdamber, tetapi hampir seluruh responden belum mengetahui bahwa masih ada jenis ikan dan sayuran lain yang dapat digunakan dalam metode ini. Mayoritas responden menyadari manfaat dari Budikdamber, tetapi banyak dari mereka yang belum berminat untuk melakukan kegiatan Budikdamber di rumah mereka dengan alasan utama ketidaktersediaan waktu yang mereka miliki.
Co-Authors - Fakhrurrazi Abdullatif, Muhammad Aziz Agung Tri Mulyono Agung Tri Mulyono Ahmad Thoriq Aldiano Alham Amri, Khoirul Ary Okta Aditya Bambang Nurhadi Barqin, Gesa Aldin Dahlan, Haris Bin Darkam Musaddad Debby M Sumantri Dimas Erlangga Dinaroe Dinaroe Dwi Wahyudha Wira Een Sukarminah Efri Mardawati Fadhil, Rahmat Fauziah Agustina Sa'ban Fitrah Khairi Gemma Zulhaida Ghoffar Cahya Madani Ginting, Ledy Mahara Halim, Hendra Hana Raswanti Hendri Hermawan Adinugraha Herlina Marta Imas Siti Setasih Imas Siti Setiasih Indira Lanti Kayaputri Intan Pratama, Rusky Irfan Ardiansah Kesuma, T. Meldi Kirana, Annisa Indah Lianna, Angela Ferren Maulana, M. Rizki Meilanny Budi Santoso Meilanny Budiarti Santoso Meilanny Budiarti Santoso, Meilanny Budiarti Meyllianawaty Pratiwy, Fittrie Mochamad Djali Mohammad Djali Muftahuddin, Muftahuddin Mulyono, Agung Tri Mulyono, Agung Tri Najla, Najla Ni Made Purnami Nisva, Raisa Ullya Nizam, Ahmad novindra . Nurma Sari, Nurma NURUL ANNISA Nurul Annisa Othman, Razali Bin Rahimi, Sayyid Afdhal El Raida Agustina Raisa Ullya Nisva Ramadhani, Evi Renita Dwi Aprilani Revena Denia Putri Ridwan Nurdin Rihadatul Nabila, Shela Risa Anggreini Rivani, Rivani Robi Andoyo Roni Kastaman Rusky I. Pratama Rusky Intan Pratama Saban, Fauziah Agustina Samsul Huda Samsul Huda Santoso, Meilanny Budi Sarah R. O. Aisyah Sartika Azhari Selly Harnesa Putri Setasih, Imas Siti Siregar, M. Ridha Sitepu, Novi Indriyani Sitti Saleha, Sitti Souvia Rahimah Sumanti Debby Moody Sumanti Debby Moody Surya Martha Pratiwi Suryawardana, Ameera Xaviera Sakinah Syamsul Huda Tita Rialita Tita Rialita Utami, Annisa Ratni Utami, Annisa Ratri Wahyu Gunawan Wendry Setiyadi Putranto Willa Kusumah Wardani Yana Cahyana Yuli Andriani Yusuf, Novy Prakusya Zhafarinnadia, Moura Zikran, Ghrina