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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Veteriner agriTECH Martabe : Jurnal Pengabdian Kepada Masyarakat PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Journal of Integrated Agribusiness Jurnal Abdi Insani Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Sains Indonesia Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Journal of Applied Agricultural Science and Technology
M. Agung Zaim Adzkiya
Pusat Studi Biofarmaka, Lembaga Penelitian Dan Pengabdian Kepada Masyarakat, Institut Pertanian Bogor, Jl. Taman Kencana No 3, Bogor 16128
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STRATEGI PERBAIKAN KEMASAN PRODUK BERAS SEHAT SEBAGAI MEDIA PROMOSI KAMPUNG WISATA TEMATIK MULYAHARJA Gayatri Anggarkasih, Made; Early Febrinda, Andi; Imas Faidoh Fatimah, Ai; Zaim Adzkiya, M. Agung; Mariyani, Neny; Lukie Trianawati, Mrr.; Yuni Hastati, Dwi; Sarastani, Dewi; Dyah Hapsari, Rianti; Razna Suhaima, Nurafi; Irhamni Fajri, Aulia; Putri Salshabila, Lintang; Fatimah Madania, Kanaya; Fidella, Aliya
Jurnal Abdi Insani Vol 11 No 4 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i4.2070

Abstract

Mulyaharja Village, South Bogor, has an organic agrotourism destination called AEWO Mulyaharja. KTD Lemah Duhur, a local farmer group, produces organic rice and healthy rice. Organic rice has been certified and packaged well. However, healthy rice which is more productive than organic rice does not yet have good packaging and labeling. This community service aims to improve the quality and marketing of healthy rice through vacuum packaging and informative labeling. This study involved surveys, focus group discussions, laboratory experiments, and the design of attractive and informative labels. Results showed that vacuum packaging effectively maintained the quality of rice and the new label increased the appeal of the product and could be a promotional medium for AEWO Mulyaharja. However, higher production costs due to vacuum packaging led to elevated selling prices, which affected consumer interest. This study recommends further research on cost-effective packaging materials and exploring potential markets for premium-priced healthy rice products.
Organoleptic Analysis, Quality Requirement, And Color Determination of Tilapia Nuggets with Eleutherine palmifolia Extract Coating Anggarkasih, Made Gayatri; Febrinda, Andi Early; Adzkiya, M Agung Zaim; Khasanah, Khaula Azizah Nur; Rahman, Rama Salsabila; Maulani, Siti Patimah Zahro
Journal of Applied Agricultural Science and Technology Vol. 7 No. 4 (2023): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v7i4.151

Abstract

Nuggets are a product that should be stored frozen, but nuggets are often sold at inappropriate temperatures, causing physical changes such as pale color. Dayak onion extract can improve color appearance and provide added antioxidant value to tilapia nuggets. Quality testing of tilapia nuggets with Eleutherine palmifolia (Dayak onion) extract coatings has been investigated. The objectives of this research are to apply Dayak onion extract to improve the appearance of tilapia nuggets and to obtain tilapia nuggets with Dayak onion extract that meets SNI requirements. The results of organoleptic tests showed that panelists preferred tilapia nuggets with Dayak onion extract over commercial controls and nuggets. The panelists preferred tilapia nuggets with 100 ppm ethanol extract and 10000 ppm aqueous extract, both continued to the SNI conformity test. The sensory evaluation results based on SNI showed that the appearance of the tilapia nuggets with 100 ppm ethanol extract was significantly different. Adding Dayak onion extract to tilapia nuggets affected the lightness and yellowness of tilapia nuggets and gave a 'moderate orange' color to the tilapia nuggets with ethanol and aqueous extract. The selected tilapia nugget with 100 ppm aqueous Dayak onion extract meets all chemical, microbiological, and sensory requirements as SNI 7758:2013 concerning fish nuggets. Tilapia nuggets with Dayak onion extract had a brighter Moderate orange color and were preferred by panelists compared to controls and commercial fish nuggets that were moderate dark orange. Applying Dayak onion extract on tilapia nuggets can improve the appearance and it potentially contains natural antioxidants.
PELATIHAN KESELAMATAN DAN KESEHATAN KERJA DI PABRIK SAGU KOTA BOGOR BAGI KARYAWAN PABRIK Julio Pratama, Agief; Prayudha Hidayat, Agung; Nurulhaq, M. Iqbal; Dharmawan, Leonard; Zaim Adzkiya, M. Agung; Budiarto, Tri; Hasian Situmeang, Widya; Wiraguna, Edi; Kemala Dewi, Ratih; Intan Kusuma, Zefania
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 7, No 2 (2024): MARTABE : JURNAL PENGABDIAN KEPADA MASYARAKAT
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v7i2.407-413

Abstract

Penerapan Kesehatan dan Keselamatan Kerja (K3) pada aktivitas kerja termasuk dalam salah satu target pembangunan berkelanjutan yaitu pekerjaan layak dan pertumbuhan ekonomi. Kualitas kerja yang baik pada suatu pekerjaan dapat meningkatkan kinerja karyawan dalam memproduksi barang maupun jasa yang dihasilkan. Pabrik pengolahan sagu menjadi pati sagu merupakan salah satu areal kerja yang cukup banyak menyerap tenaga kerja dengan beberapa risiko kecelakaan kerja seperti bahaya kebakaran. Pemahaman karyawan pabrik perlu ditingkatkan dalam rangka meminimalisir kejadian kecelakaan kerja di pabrik. Tujuan dilakukannya pengabdian masyarakat ini antara lain memperkenalkan budaya K3 di lingkungan kerja dan peningkatan pemahaman karywan dalam penggunaan alat pemadam api ringan (APAR). Hasil pengabdian masyarakat menunjukkan peningkatan pemahaman karyawan dalam mengaplikasikan APAR serta meningkatkan pemahaman karyawan terhadap kondisi-kondisi yang dapat memicu terjadinya kebakaran dan melakukan tindakan pengendalian yang tepat, selain itu penerapan K3 di pabrik telah dilakukan seperti penggunaan alat pelindung diri.
Co-Authors Agief Julio Pratama Agung Prayudha Hidayat Ai Imas Faidoh Fatimah Aliana Bekti Fajarwati Andi Early Febrinda Anna Sabrina Aulia Andi Mustika Budiarto, Tri Dewi Sarastani Dewi, Ratih Kemala Dyah Hapsari, Rianti Edi Wiraguna Edy Djauhari Purwakusumah Eny Indriastuti , Cecilia Fajri, Aulia Irhamni Fatimah Madania, Kanaya Fatimah, Ai Imas Faidoh Fidella, Aliya Galih Surya Aditama Hapsari, Rianti Dyah Hastati, Dwi Yuni Hendriana, Andri Hermawan , Imza Imas Faidoh Fatimah, Ai Intan Kusuma, Zefania Irhamni Fajri, Aulia Khasanah, Khaula Azizah Nur Ladystia, Syakilah Nawal Leonard Dharmawan Lina Novianti Sutardi Lukie Trianawati, Mrr. M. Iqbal Nurulhaq Madania, Kanaya Fatimah Made Gayatri Anggarkasih Mariyani, Neny Maulani, Siti Patimah Zahro Medhanita Dewi Renanti Mohamad Rafi Mumpuni, Restu Puji Neny Mariyani Nurulhaq, M. Iqbal Prananingrum, Disty Isbiyanti Putri Salshabila, Lintang Rahman, Rama Salsabila Rahminiwati, Min Ramadhani, Dian Eka Razna Suhaima, Nurafi Revalina Sulaeman Rianti Dyah Hapsari Ridwan Siskandar Salshabila, Lintang Putri Soni Trison Suhaima, Nurafi Razna Syahayyunur Fitriani Trianawati, Mrr Lukie Trianawati, Mrr. Lukie Utami Dyah Safitri Waras Nurcholis Widya Hasian Situmeang Yuni Hastati, Dwi