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All Journal Jurnal Sain Peternakan Indonesia Jurnal Penelitian Pendidikan IPA (JPPIPA) Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Layanan Masyarakat (Journal of Public Service) Jurnal Info Sains : Informatika dan Sains Prosiding Konferensi Nasional PKM-CSR Jurnal Teknologi Hasil Peternakan Journal of Community Engagement Research for Sustainability Jurnal Ilmiah Ilmu-Ilmu Peternakan PEDAMAS (Pengabdian Kepada Masyarakat) Jurnal Pengabdian Masyarakat dan Riset Pendidikan International Journal of Applied and Scientific Research (IJASR) Science: Indonesian Journal of Science Jurnal Riset Multidisiplin Edukasi
Monica, Metha
Universitas Jambi
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Pelatihan Pembuatan Pakan Ikan Lele pada Petani di Kelurahan Suka Karya Kota Jambi: Pengabdian Metha Monica; Hajar Setyaji; Suryaanto; Mukhsin
Jurnal Pengabdian Masyarakat dan Riset Pendidikan Vol. 3 No. 4 (2025): Jurnal Pengabdian Masyarakat dan Riset Pendidikan Volume 3 Nomor 4 (April 2025
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jerkin.v3i4.853

Abstract

One of the determining factors for the success of catfish cultivation is fish feed. Catfish feed is an intake or food given to catfish which is useful for meeting nutritional needs that are useful for meeting nutritional needs to support the growth, survival and health of catfish. The target audience for community service activities is a group of fish farmers in Sukaa Karya Village, Jambi City. The number of catfish farmers is 10 people. The pattern of implementation of the activity method will be taken in stages, namely a. Preliminary survey and Problem Identification b. Training Activities, c. Skills Activities, d. Evaluation. Based on the results of the community service activities, the following conclusions can be drawn: The response of fish farmers in participating in this community service activity in making catfish feed is very positive and shows a willingness to know and master skills in making catfish feed. Making catfish feed with coconut cake is one alternative for catfish feed.
Use of Chitosan and White Glutinous Rice Flour Quality of Chicken Meat Burger: Burger Monica, Metha; Fitriani, Ana; Setyaji, Hajar
International Journal of Applied and Scientific Research Vol. 2 No. 5 (2024): May 2024
Publisher : MultiTech Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59890/ijasr.v2i5.1926

Abstract

This research aims to increase the economic value of chicken meat by diversifying processed products, such as burgers. The study focuses on finding the right concentration ratio between white glutinous rice flour and chitosan to produce high-quality chicken meat burgers. The research used factorial RAL and analyzed parameters such as pH, WHC, color, water content, protein content, fat content, micro-element content (calcium and phosphor), and reducing sugar. Results showed that the moisture content of chicken burgers using white sticky rice was lower, while chitosan had a lower water content. The color of burgers using white sticky rice was reddish and greenish, while chitosan had a lower reduction sugar. Ca content was also lower, while phosphorus levels were higher in chitosan burgers. The WHC ranged from 18.869 - 48.7573 for chitosan burgers and 25.023 - 41, 2855 for chitosan burgers.
Penyuluhan Penggunaan Angkak Sebagai Pewarna Alami Pada Pembuatan Saus Lokan Di Kelurahan Majelis Hidayah Kecamatan Kuala Jambi Kabupaten Tanjabtim Monica, Metha; Setyaji, Hajar; Suryanto, Suryanto; Mukhsin, Mukhsin; Muis, Ridwan
Journal of Community Engagement Research for Sustainability Vol. 3 No. 3 (2023): Mei
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/cers.3.3.%p

Abstract

Lokan is a type of shellfish and is one of the fishery products in the Majlis Hidayah Village, Kuala Jambi District, Tanjabtim Regency, Jambi Province. The village is an area on the east coast of Sumatra, approximately 70 km from the provincial capital of Jambi. Lokan meat has a chemical composition of 2.36 – 4.95% carbohydrates, 7.06 – 16.87% protein and 0.40 – 2.47% fat with an energy of 69 – 88 kcal/100 gram. (Hasan et al., 2014) in Pratiwi et.al. 2021. Lokan clams in the village of Majelis Hidayah are sold fresh and boiled and have never been made in processed form. The purpose of this community service activity is to provide counseling on the diversification of local processed products using natural colorant from Angkak. This community service activity involved 2 (two) groups of Fishermen's Families of Berkah and Anugrah located in the Majlis Hidayah Village, Kuala Jambi District, Tanjabtim Regency, Jambi Province. The implementation of this activity was carried out by counseling and demonstrating the making of lokan sauce to 2 (two) groups of fishermen's families. The output achieved was that the fishing family group Berkah and Anugrah were able to make local processed products into lokan sauce by using Angkak as a natural colorant, resulting in red lokan sauce. The conclusion of this community service activity is that the Berkah and Anugrah Fisherman Family Group can make local processed products into local sauce by using Angkak as a natural dye.
Efek Perbedaan Konsentrasi Bubuk Daun Kelor (Moringa oleifera) Terhadap Peningkatkan Kualitas Fisik Dadih: Effect of Different Concentrations of Moringa Leaf Powder on Improving The Physical Quality Dadih Raguati, Raguati; Monica, Metha; Afzalani, Afzalani; akhsyar, Mhd saidi akhsyar
Jurnal Ilmiah Ilmu-Ilmu Peternakan Vol 26 No 2 (2023): November 2023
Publisher : Fakultas Peternakan Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/jiiip.v26i2.29306

Abstract

Dadih or Curd is a fermented product from buffalo milk. The availability of milk buffalo is limited so try replacing it with cow’s milk. This research applies cow's milk to make curd which is enriched with Moringa leaf powder. This research aims to evaluate the level/concentration of Moringa leaf powder which can improve the physical quality of the curd milk cow. This research was arranged in a completely randomized design (CRD) with five treatments of Moringa leaf powder levels which consist of 0%, 0.5%, 1%, 1.5%, and 2%. The data had analyzed with analysis of variance (ANOVA) and different between treatment were analyze with Duncan's tests. The experiment results showed that the addition of Moringa leaf meals in the curd did not difference effect of physical quality of curd cow's milk. The research  concluded that the use of Moringa leaf powder of up to 2% can be used in producing of  cow's milk curd.
PELATIHAN PEMBUATAN PAKAN IKAN LELE DARI BUNGKIL KELAPA PADA ISTRI PETANI IKAN LELE DI DESA PUDAK KECAMATAN KUMPEH ULU KABUPATEN MUARO JAMBI Monica, Metha; Hajar Setyaji; Suryanto; Mukhsin
PEDAMAS (PENGABDIAN KEPADA MASYARAKAT) Vol. 2 No. 01 (2024): JANUARI 2024
Publisher : MEDIA INOVASI PENDIDIKAN DAN PUBLIKASI

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

Abstract

Ikan lele merupakan salah satu jenis ikan air Tawar yang sudah dibudidayakan secara komersial oleh masyarakat Indonesia terutama di Kota Jambi.  Budidaya lele berkembang pesat dikarenakan 1) dapat dibudidayakan di lahan dan sumber air yang terbatas dengan padat tebar tinggi, 2) teknologi budidaya relatif mudah dikuasai oleh masyarakat, 3) pemasarannya relatif mudah dan 4) modal usaha yang dibutuhkan relatif rendah. Tujuan kegiatan pengabdian pada masyarakat ini adalah:a. Memberi penjelasan dan pengetahuan tentang pakan ikan lele. b. Memberi pelatihan pembuatan pakan ikan lele dengan bungkil kelapa.c. Sebagai salah satu kegiatan dari Tri Dharma Perguruan Tinggi, Kelompok sasaran yang diharapkan ikut terlibat pada kegiatan ini adalah  istri petani ikan lele di Desa Pudak Kecamatan Kumpeh Ulu Kabupaten Muaro Jambi. Jumlah kelompok sasaran yang dilibatkan dalam kegiatan ini sebanyak 20 orang. Desa Pudak terletak di Kecamatan Kumpeh Ulu Kabupaten Muaro Jambi. Desa Pudak merupakan salah satu Desa di Propinsi Jambi  sangat terkenal dalam budidaya ikan terutama ikan lele dan patin. Desa Pudak merupakan perbatasan dengan Jambi Timur Kota Jambi. Ke Desa Pudak dapat ditempuh dengan jalan darat dan dapat dilakukan dengan kendaraan umum maupun kendaraan pribadi ditempuh dalam waktu 1 jam kalau dari Universitas Jambi dengan jarak 25 km. Sebelum kegiatan ini dilaksanakan terlebih dahulu dilakukan wawancara dan penilaian terhadap pengetahuan khalayak sasaran tentang pakan ikan  lele.Pada umumnya khalayak sasaran sudah mengenal  pakan ikan lele tetapi bukan pakan ikan lele dari bungkil kelapa yang dibuat dengan teknologi sederhana dan mudah dilakukan. Melalui keterangan yang diperoleh, istri petani ikan lele di Desa Pudak belum pernah membuat pakan ikan  lele dari bungkil kelapa dengan teknologi yang sederhana dan mudah dilakukan. Mengingat motivasi yang tinggi dari istri petani ikan lele, kegiatan ini dapat sebagai masukan yang sangat berguna untuk khalayak sasaran untuk meningkatkan pengetahuan dan ketrampilan istri petani ikan lele dalam pakan ikan lele dari bungkil kelapa. Berdasarkan hasil yang dicapai dalam kegiatan pengabdian pada istri petani ikan lele dapat diambil kesimpulannya sebagai berikut :Pengalaman istri petani ikan lele dalam pembuatan pakan ikan lele dari bungkil kelapa., Respon istri petani ikan lele dalam mengikuti kegiatan pengabdian  ini  dalam pembuatan pakan  ikan  lele sangat positif dan menunjukkan kemauan untuk mengetahui dan menguasai ketrampilan dalam pembuatan pakan ikan lele dari bungkil kelapa..Pembuatan pakan ikan lele dari bungkil kelapa dengan teknologi sederhana dan mudah dilakukan.Saran pada kegiatan pengabdian ini adalah :Perlu pembuatn pakan ikan lele dari bahan baku lokal lainnya .Di Pudak Kecamatan Kumpeh Ulu Kabupaten Muaro Jambi sangat potensi dikembangkan  produk pakan ikan lele
PENYULUHAN PERIKANAN PADA KELOMPOK NELAYAN SUKU ANAK DALAM DAN KELOMPOK MINA GABUS Hajar Setyaji; Metha Monica; Suryanto; Mukhsin
PEDAMAS (PENGABDIAN KEPADA MASYARAKAT) Vol. 2 No. 03 (2024): MEI 2024
Publisher : MEDIA INOVASI PENDIDIKAN DAN PUBLIKASI

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

Abstract

Kegiatan ini dilakukan pada 2 kelompok yaitu : Kelompok Nelayan Suku Anak Dalam dan Kelompok Usaha Mina Gabus Target luaran kegiatan ini adalah Meningkatkan ketrampilan dan pengetahuan nelayan suku anak dalam di Desa Nyogan Kecamatan mestong dan kelompok usaha Mina Gabus di Danau Kedap Kecamatan Maro Sebo, Meningkatkan kualitas ikan kering/asin dan diversifikasi produk perikanan seperti presto ikan yang dihasilkan oleh kelompok usaha Mina Gabus di Danau Kedap Kecamatan Maro Sebo sehingga dapat meningkatkan pendapatan kelompok usaha Mina Gabus, Meningkatkan produksi hasil tangkapan ikan bagi nelayan suku anak dalam di Desa Nyogan sehingga dapat meningkatkan pendapatan nelayan suku anak dalam. Metode yang ditawarkan dalam kegiatan ini dilakukan dengan metode partisipatif dan aksi pada kelompok Nelayan Suku Anak Dalam dan Kelompok Usaha Mina Gabus. Kegiatan ini dibagi menjadi tiga tahapan yaitu; Pengenalan program, Kegiatan demonstrasi dan Pembinaan dan tahap Layanan Jasa dan konsultasi.
Proximate Quality of Low-Sodium Salted Egg Setyaji, Hajar; Monica , Metha
Jurnal Penelitian Pendidikan IPA Vol 9 No 10 (2023): October
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v9i10.5293

Abstract

This study aims to determine the use of low-sodium salt for the proximate quality of salted eggs. The research method used a complete randomized design with P0 control treatment, 10% P1 low sodium salt treatment, 20% P2 low sodium salt treatment, and 30% P3 low sodium salt treatment. Analysis data was carried out on the contents of water, protein, lipid, and ash content. The data were analyzed using SPSS with a significance level of 0.05. The results indicated that the water content of egg whites and egg yolks was not significantly different from the treatment of ordinary salt and low sodium salt treatment. The lipid content was also not significantly different at all treatments. Protein content, ordinary salt treatment, and low sodium salt provided a noticeable difference in egg white protein content (p<0.05). Making salted eggs using low-sodium salt produces salted eggs with the similar proximate quality as the control with the lower sodium levels than the control treatment.
Sosialisasi Pembuatan Biskuit Ikan Pada Kelompok Ibu - Ibu Leban Karas Pijoan Jambi Luar Kota Muaro Jambi: Pengabdian Hajar Setyaji; Suryanto; Metha Monica; Mukhsin
Jurnal Pengabdian Masyarakat dan Riset Pendidikan Vol. 4 No. 2 (2025): Jurnal Pengabdian Masyarakat dan Riset Pendidikan Volume 4 Nomor 2 (October 202
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jerkin.v4i2.3612

Abstract

Kegiatan ini dilaksanakan di Leban Karas, Desa Pijoan, Jambi Luar Kota, Kabupaten Muaro Jambi. Sasaran kegiatan adalah kelompok ibu-ibu warga Leban Karas. Permasalahan: kelompok mitra menghadapi kendala dalam hal sumber daya manusia (SDM), keterbatasan modal, penguasaan teknologi, serta daya tawar produk yang masih rendah. Solusi: diberikan pelatihan mengenai teknologi proses pembuatan biskuit ikan yang lebih higienis, rendah kadar minyak, serta dikemas secara menarik guna meningkatkan minat beli masyarakat. Selain itu, dilakukan juga pembinaan berkelanjutan untuk memperkuat keterampilan dan pengetahuan peserta. Mitra yang Terlibat: warga Leban Karas (Kelompok ibu - ibu) berperan sebagai penerima teknologi dari tim pengabdian. Melalui kegiatan ini, mereka memperoleh ilmu dan keterampilan dalam pengolahan ikan, khususnya pembuatan biskuit berbahan dasar ikan. Hasil dan Pembahasan: penambahan bahan pangan seperti daging ikan gabus dalam pembuatan biskuit menghasilkan produk dengan nilai gizi tinggi, terutama protein. Ikan memiliki keunggulan sebagai sumber protein hewani karena mengandung asam amino esensial yang seimbang dengan kebutuhan tubuh manusia serta asam lemak tak jenuh yang bermanfaat bagi kesehatan. Tim membuat biskuit ikan gabus di rumah, kemudian membagikan leaflet berisi panduan pembuatan serta contoh biskuit yang telah dikemas kepada kelompok ibu-ibu. Para peserta diminta membaca panduan, mencicipi produk, dan mengajukan pertanyaan jika ada hal yang belum dipahami. Kesimpulan:Tim membuat biskuit ikan gabus di rumah, lalu mendistribusikannya beserta leaflet kepada kelompok ibu-ibu Leban Karas sebagai mitra. Para peserta diberi kesempatan mencicipi produk dan memberikan tanggapan terkait proses maupun hasil biskuit.
KARAKTERISTIK FISIK SABUN SUSU DENGAN PENAMBAHAN EKSTRAK KULIT KAYU MANIS Putri, Afmi; Monica, Metha; Fatati, Fatati; Pradana, Erbid
Jurnal Riset Multidisiplin Edukasi Vol. 2 No. 11 (2025): Jurnal Riset Multidisiplin Edukasi (Edisi November 2025)
Publisher : PT. Hasba Edukasi Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71282/jurmie.v2i11.1218

Abstract

This study aimed to determine the physical characteristics of milk soap with the addition of cinnamon bark extract, focusing on pH, moisture content, and foam stability. The research was conducted at the Laboratory of the Faculty of Animal Science, University of Jambi, from June 6 to July 21, 2024. The soap was formulated using fresh cow’s milk, coconut oil, palm oil, NaOH, and cinnamon bark extract. Treatments consisted of P0 = 0% (control), P1 = 2%, P2 = 4%, P3 = 6%, and P4 = 8% cinnamon bark extract. A Completely Randomized Design (CRD) with five treatments and four replications was applied. Observations included pH, moisture content, and foam stability. The results showed pH values ranging from 10.07 to 10.63, moisture content from 5.80% to 9.46%, and foam stability from 39.34% to 44.40%. Statistical analysis indicated that the addition of cinnamon bark extract had no significant effect (P>0.05) on all observed parameters. Therefore, it can be concluded that up to 4% cinnamon bark extract can be added in milk soap formulation without significantly affecting its physical properties. All tested parameters remained within acceptable quality standards for solid soap in terms of functionality and sensory acceptance.
Co-Authors Afzalani Afzalani akhsyar, Mhd saidi akhsyar Ani Way Ratna Dwijayanti, Ratumas Sherly Elymaizar, Zulfa Endri Musnandar Fatati Fatati Fitriani, Ana Jaya Putra Jahidin Muchsin Muchsin Muis, Ridwan Mukhsin Mukhsin Mukhsin, Moh. Pradana, Erbid Putri, Afmi Raguati Raguati Setyaji, Hajar Sri Arnita Abu Tani Suryaanto Suryanto Suryanto Suryanto Suryanto Suryanto Suryanto Suryanto syafrida yanti