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All Journal JURNAL SERAMBI ILMU Jurnal Serambi Engineering Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Proceedings of International Conference on Multidiciplinary Research Jurnal Pengabdian Multidisiplin Prosiding Seminar Nasional Universitas Serambi Mekkah
Ruka Yulia
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Religion Agriculture, Biological Sciences & Forestry Humanities Astronomy Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Mechanical Engineering Public Health Social Sciences Other

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SOSIALISASI PENGGUNAAN MASKER DALAM RANGKA MENCEGAH COVID 19 KEPADA PEDAGANG DI PASAR TRADISIONAL SEUTUI, BANDA ACEH Ruka Yulia; tengku Mia Rahmiati; Chairuni AR; Lukmanul Hakim
Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Vol. 5 No. 1 (2021): Maret 2021
Publisher : LPPM Univ. Ibn Khaldun Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (458.969 KB) | DOI: 10.32832/abdidos.v5i1.826

Abstract

Pasar meruakan tempat yang aling berpotensi terhadap penyebaran covid 19. Pasar merupakan tempat bertemu dan berkumpulnya orang-orang untuk melakukan aktivitas jual beli. Pasar Tradisional Seutui adalah salah satu pasar yang paling srategis dan banak pengunjungnya. Psar ini masih ada pedagang ang tidak memakai masker disebabkan karena kurangna kesadaran akan penularn covid 19. Hal ini akan beresiko tertular covid 9 pada pedagang dan bahan pangan yang dijual. Kegiatan pengabdian ini bertujuan untuk memberikan kesadaran akan pentingnya memakai masker serta memberikan informasi cara memakai dan memilih masker yang sesuai dengan protokol kesehatan. Dari kegiatan ini, pedagang sudah mulai memiliki kesadaran memakai masker dalam beraktivitas. Selain itu, pedagang juga telah mampu menggunakan masker dengan benar dan mampu memilih masker yang tepat.
Pengawetan Ikan Tongkol Menggunakan Abu Pelepah Kelapa Sebagai Alternatif Pengawet Alami Ruka Yulia; Rita Sunartaty
Jurnal Serambi Engineering Vol 7, No 1 (2022): Januari 2022
Publisher : Fakultas Teknik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/jse.v7i1.3827

Abstract

Coconut fronds are agricultural wastes that are abundant in Aceh Province. Coconut midrib which is processed into ash has great potential to be used as a natural preservative. Preservation of tuna using coconut frond ash is a breakthrough from the natural resources of Aceh's local wisdom. The purpose of this study was to determine the protein content, fat content and calcium content of mackerel fish preserved with coconut frond ash. The experimental design used was a completely randomized design with 2 variables and 3 replications. The research variables used were the amount of coconut frond ash and the drying time of tuna. The amount of midrib ash used was 3, 6 and 9 grams and the drying time was 10, 15 and 20 hours in sunlight. The results showed that the amount of ash and drying time had a significant effect on water content and protein content. While the treatment and drying time had no significant effect on the fat content.
The Effects of Pyrolysis Temperature and Time to The Quality of Coconut (Cocos Nucifera) Midrib Liquid Smoke Ruka Yulia; Wahyu Ana Pria; Lukmanul Hakim; Teuku Makmur
International Conference on Multidisciplinary Research Vol 3, No 1 (2020): ICMR
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/pic-mr.v3i1.2617

Abstract

The aim of this study was to determine the effect of pyrolysis temperature and pyrolysis time on thequality of liquid smoke of coconut midribs waste such as yield, pH, acetic acid, phenol. The method of thisresearch was the descriptive method. The variables of this study were pyrolysis time of 2 hours and 3hours and pyrolysis temperature of 200, 250, 300, 350, 400 oC with two repetitions. The result showedthat the best condition of coconut midrib liquid smoke was on the pyrolysis temperature of 400 oC, for 3hours pyrolysis time resulted in yield, pH, acetic acid and phenol of liquid smoke were 24%, 2.53, 6,45ppm, 3,76 ppm. The increase in pyrolysis time and temperature was also found to increase the yield,phenol, acetic acid, and pH. Keywords: Pyrolysis, liquid smoke, coconut midribs
The Antioxidant Effect of Nanoparticle Gels Grounds Arabica Coffee (Coffea arabica L.) Salfauqi Nurman; Ruka Yulia; Irmayanti Irmayanti; Erliza Noor; Titi Candra Sunarti
International Conference on Multidisciplinary Research Vol 3, No 1 (2020): ICMR
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/pic-mr.v3i1.2599

Abstract

Arabica coffee’s grounds are the wastes from the production of coffee beverages and are known to contain several active compounds that can be used as an antioxidant. This research is therefore a follow-up work on the use of these coffee grounds nanoparticles as an active compound in gel production. This study focuses on the antioxidant effects of the gel product, using Box-Behnken Design with 3 factors(x) (carbopol 940, TEA, and coffee grounds nanoparticles) at 3 levels. Based on the results of this study, it is found that the high antioxidant effect with an average inhibition value was 43.485%.Furthermore, data analysis on the other hand showed a significant effect of linear Box-Behnken Design model on percentage inhibition with a p-value greater than 0.0001 and insignificant lack of fit validated by an F-value of 0.60, in addition to a p-value of 0.7621. The optimal solution of about 0.50% carbopol, 940 formulation, 0.40% TAE, and 2,313% nanoparticles produced 45,636% inhibition value with 0.812 desirability. Moreover, this arabica coffee grounds can be claimed as a new invention that has great potential in the health sector as an active compound for pharmaceutical preparations.Keywords: Inhibition, Nanogel, Coffee Grounds, Box-behnken
FORMULASI DAN UJI EFEK ANTIOKSIDAN GEL EKSTRAK AIR AMPAS KOPI ARABIKA (Coffea arabica L.) Salfauqi Nurman; Ruka Yulia; Irmayanti Irmayanti; Erliza Noor; Titi Candra Sunarti
Prosiding Seminar Nasional USM Vol 2, No 1 (2019): Semnas Multidisiplin Ilmu
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2668.551 KB)

Abstract

Senyawa antioksidan sangat dibutuhkan oleh tubuh untuk menangkal radikal bebas dari lingkungan, salah satu bahan alam yang mengadung senyawa antioksidan adalah ampas kopi arabika. Penelitian ini bertujuan untuk membuat formulasi gel antioksidan dari ekstrak air ampas kopi arabika dan menguji efektivitas antioksidan dari gel yang dihasilkan. Penelitian ini menggunakan Box-Behnken Design dengan 3  faktor (x) (carbopol 940, TEA dan ekstrak ampas kopi) dan 3 level untuk optimasi. % inhibisi yang dihasilkan oleh gel ekstrak ampas kopi arabika rata-rata adalah 32,650%. Model desain quadratic dipilih dalam penelitian karena berpengaruh signifikan terhadap % inhibisi dengan nilai p-value yaitu 0,0013 dan ketidaksignifikan lack of fit  dengan F-value 1,24 dan nilai p-value 40,54%. Solusi optimal yang dihasilkan dari Box-Behnken Design adalah dengan formulasi carbopol 940 0,500 gram; TAE 0,600 mL; dan ekstrak 2,408 mL akan menghasilkan inhibisi 39,282% dengan desirability 0,965. Ampas kopi arabika memiliki potensi besar dalam bidang kesehatan sebagai sumber senyawa aktif dalam sedian farmasi.
Hedonic Profile and Spoilage Detection of Mackerel Tuna Fish Balls Preserved with Coconut Shell Liquid Smoke During Storage Eli Purwanti; Juliani Juliani; Ruka Yulia
International Conference on Multidisciplinary Research Vol 5, No 2 (2022): ICMR
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/pic-mr.v5i2.5421

Abstract

The processing of mackerel tuna-based food products is still very limited, so efforts to diversify other mackerel tuna-based food products are needed. One of the products that can be made from fish meat is fishballs. Fishballs are a nutrient-rich product with a high-water content so that the product quickly became spoilage when stored at room temperatures. Liquid smoke is reported to have been used as a natural preservative. However, there are no reports regarding mackerel tuna fishballs that soaking in coconut shell liquid smoke could affect the consumer's preference on hendonic properties such as color, aroma, taste and texture. The product was analyzed using hedonic test is a test for color, aroma, taste, texture. The data was analyzed descriptively. The result shows that color preference of average 3.92 (likes), aroma preference of average 3.22 (likes), taste preference of average 3.81 (likes), and texture preference of average 3.26 (likes). Based on spoilage detection which shows spoilage characteristics such as off odor, off flavor, and acidity so that shelf life of mackerel tuna fishballs preserved with coconut shell liquid smoke predicted less than 5 days and more than three days at room temperatures. Keywords: Euthynnus Affinis, Organoleptic, Sensory-Based Detection, Food Diversification
Andragogy Approach in the Utilization of Liquid Smoke Coconut Waste as a Vegetable Insecticide for Coconut Farming Community Wahyu Ana Pria Utama; Lukmanul Hakim; Ruka Yulia; Armi Armi; Salfauqi Nurman; Erdi Surya; Elviani Elviani
JURNAL SERAMBI ILMU Vol 23, No 2 (2022): Jurnal Serambi Ilmu
Publisher : UNIVERSITAS SERAMBI MEKKAH

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

Abstract

Appropriate technology learning must be able to touch all levels of society.In this research, we combine formal education with informal education inthe form of participatory education for adults. Participatory education isintended to involve the community directly participating in theimplementation of this research by seeing, doing, and observing the process.The aim is how to utilize liquid smoke from coconut frond waste as avegetable insecticide as well as a repellent or insect repellent because itcontains phenol or phenolic, antioxidant, antimicrobial in coconut plants inthe people of Aceh Besar. Based on the results of chemical analysis in liquidsmoke found elements or chemical substances, such as acetic acid, carboxyland phenol. This study aims to determine how the effect of temperature andduration of combustion on the yield (final product), such as the degree ofacidity, acetic acid content, and phenol content. This research was carriedout using a factorial Completely Randomized Design (CRD) with two mainfactors, namely: Factor-1 burning for 2-3 hours and Factor-2 with variationsin temperature 200oC, 250oC, 300oC, 350oC, 400oC. The best result forliquid smoke is 25% (w/w) of 20 kg of dry matter from coconut fronds. Theaverage content of acetic acid (CH3COOH) is 6.45 mg/ml. And the contentof phenol (C6H6O) is 3.76 ppm.
Pelatihan Pengelolaan Limbah Usaha Katering Rumahan pada Kelompok Usaha Katering Penajoh Aceh untuk Meningkatkan Mutu Lingkungan Mujiburrahman; Ruka Yulia; Ade Ihksan kamil; Lia Juliana; Ariana Herawati Damanik
Jurnal Pengabdian Multidisiplin Vol. 4 No. 3 (2024): Jurnal Pengabdian Multidisiplin
Publisher : Kuras Institute & Scidac Plus

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51214/002024041113000

Abstract

Kelompok Usaha penajoh aceh merupakan usaha katering rumahan yang memiliki produk khas unggulan muloh teupeh. Muloh Teupeh merupakan ikan bandeng, yang dikeluarkan durinya, kemudian dagingnya dibumbui rempah dan dimasukkan kembali kekulit ikan dengan kondisi utuh seperti semula, kemudia dipanggang.. Sebelumnya kelompok usaha ini tidak memiliki produk unggulan, semenjak ada produk unggulan, penjualan meningkat. Meningkatknya penjualan, ternyata berimplikasi pada peningkatan limbah yang dihasilkan. Baik limbah organik maupun anorganik. Limbah tersebut tidak terkelola secara cermat dan rapi berdasarkan jenis limbah. Salah satu limbah yang dominan adalah limbah organik, yaitu batok kelapa. Oleh karena isu tersebut pelatiahan pengelolaan sampah dilakukan untuk menjawab permasalahan tersebut. Adapun solusi yang ditawarakan adalah mengelola sampah dengan standar, hingga pemanfatan limbah itu sendiri untuk kepentingan ekonomi. Hasil dari pelatihan adalah kelompok usaha telah memiliki pemahamaan bagaimana memisahkan sampah organik dan anorganik. Kelompok usaha sudah memahami bagaimana perlakukan terhadap sampah. Setelah dilaksanakan pelatihan, kelompok telah memperlakukan sampah secara benar sebagai bentuk perubahan perilaku. Sampah organik ditanam untuk dijadikan kompos, sementara sisa sisa ampas kelapa dikeringikan untuk pakan termak. Untuk tempurung kelapa dikarungkan dengan rapi utnuk diolah menajdi asap cair. Perlakuan yang sama juga dilakukan untuk sampah anorganik. Sampah anorgnik seperti plastik dan kaleng, akan dipisahkan untuk di cacah kecil-kecil dimana kemudian diambil oleh pengepul.
Co-Authors Ade Ihksan kamil Ariana Herawati Damanik Armi Chairuni AR Eli Purwanti Elviani Elviani Erdi Surya Erliza Noor Irmayanti Irmayanti Juliani Juliani Lia Juliana Lukmanul Hakim Lukmanul Hakim Mujiburrahman Rita Sunartaty Salfauqi Nurman, Salfauqi tengku Mia Rahmiati Teuku Makmur Titi Candra Sunarti Wahyu Ana Pria Wahyu Ana Pria Utama