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All Journal Jurnal Technopreneur (JTech) Journal Of Agritech Science (JASc) Al-Mujahidah : Jurnal Pendidikan Guru Madrasah Ibtidaiyah Jurnal Pengabdian kepada Masyarakat Indonesia (JPKMI) Pandawa : Pusat Publikasi Hasil Pengabdian Masyarakat Karunia: Jurnal Hasil Pengabdian Masyarakat Indonesia Jurnal Pendidikan Guru Madrasah Ibtidaiyah Al-Amin Dinamika Pembelajaran : Jurnal Pendidikan dan Bahasa
Ingka Rizkyani Akolo
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Karakteristik Mutu Kadar air , kadar abu dan Organoleptik pada Penyedap Rasa instan Rosdiani Azis; Ingka Rizkyani Akolo
Journal Of Agritech Science (JASc) Vol 3 No 2 (2019): Journal of Agritech Science (JASc) - November
Publisher : Program Studi Teknologi Hasil Pertanian, Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (0.272 KB) | DOI: 10.30869/jasc.v3i2.396

Abstract

Flavoring is a product that is absolutely needed in people's lives today. The fact is that there are now many foods that contain unhealthy flavoring, especially MSG, Nike and anchovy have high levels of glutamate acid, so Nike and anchovy can be used as raw materials for natural flavoring. The purpose of this study is to determine the factors that provide optimal results on the quality of instant flavorings produced and determine the effect of drying time, drying temperature and type of fish used on water content, ash content of organoleptic properties of instant flavoring. This study uses the Taguchi method design with 3 factors and mixed levels (2 and 4 levels) to optimize product and process design so that an optimal response is produced. The factors used are Drying Time (A), Drying Temperature (B), and Fish Type (C). The drying time used is 7 hours (A1); 8 hours (A2); 9 hours (A3) and 10 hours (A4). Drying temperatures used are: 500 (B1) and 600 (B2), while the types of fish used are wet anchovies (C1) and nike fish (C2). While the response variables used to determine the quality of instant flavorings are water content, ash content and organoleptic properties. Organoleptic quality response and shelf life will be determined by the optimization objectives in the Minitab program 16. The results of the research produced the best flavoring seen from water content is flavoring from Nike fish with a drying time of 10 hours and drying temperature of 800C, whereas if viewed from ash content, then the best flavoring is the flavoring of nike fish with a drying temperature of 800C and a long drying time of 8 hours
KARAKTERISTIK MUTU MINYAK KELAPA TRADISIONAL PADA UKM SUKSES BERSAMA DENGAN METODE FERMENTASI Rosdiani Azis; Moh. Fikri Pomalingo; Ingka Rizkyani Akolo
Jurnal Technopreneur (JTech) Vol 8 No 1 (2020): JURNAL TECHNOPRENEUR (Mei)
Publisher : UPPM Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (376.124 KB) | DOI: 10.30869/jtech.v8i1.545

Abstract

ABSTRACT Sukses Bersama SMEs is one of the Small Medium Enterprises (SMEs) that is involved in processing coconut into traditional coconut oil, coconut is a commodity that is spread throughout Indonesia but consumption of oil derived from coconuts is still very lacking. Coconut oil produced is generally of low quality (fast rancid), in addition to oil produced in a turbid color and has a distinctive aroma (blondo aroma), this is caused by poor oil processing and relatively long processing times which are often where being complained by the people , therefore it is necessary to use the Fermentation method as a solution for traditional coconut oil processing which is more effective and efficient. Data analysis was performed using descriptive methods. This study aims to determine the quality of coconut oil produced from Sukses Bersama SMEs. The parameters measured in this study are peroxide numbers, free fatty acid numbers, saponification numbers, Iodic numbers and organoleptic properties which include color and aroma. The results showed that \ fermented oil from SMEs fulfilled the Indonesian National Standards namely Iod Numbers 8.14 mg jod / 100g, Nil peroxide Numbers mg oxygen / g, Oxygenation Numbers 264.37 mg KOH / g and Free fatty acids 0.17% and color as well as normal scents. Keywords: SMES,coconut,CoConut Oil,Fermentation,Fatty Acid
Deskripsi Metode Jarimatika Pada Materi Perkalian Di Sekolah Dasar Miftha Huljannah; Febri Rizki Susanti Kalaka; Ingka Rizkyani Akolo
Karunia: Jurnal Hasil Pengabdian Masyarakat Indonesia Vol. 3 No. 2 (2024): Juni : Jurnal Hasil Pengabdian Masyarakat Indonesia
Publisher : Fakultas Teknik Universitas Maritim AMNI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58192/karunia.v3i2.2141

Abstract

In learning mathematics, calculation techniques are indispensable. However, a common issue encountered is the lack of proficiency in calculations, whether it be addition, subtraction, multiplication, or division. Jarimatika is a method of mathematical calculation using the fingers as tools to facilitate arithmetic operations, especially multiplication. This activity aims to socialize and understand the responses of students and teachers towards the use of the Jarimatika method in elementary schools. The results of the activity showed that students were very enthusiastic during the activity and found it easier to perform multiplication operations using the Jarimatika method. The teachers' response was also very positive and they appreciated this activity. From this activity, it was proven that the Jarimatika method helps elementary school students become quicker and more proficient in multiplication operations
Edukasi dan Sosialisasi Isi Piringku pada Siswa Madrasah Ibtidaiyah Al-Falah Kabupaten Gorontalo Sabrina Nadjib Mohamad; Ingka Rizkyani Akolo; Dewi Darmiyani Napu; Suharia Sarif
Pandawa : Pusat Publikasi Hasil Pengabdian Masyarakat Vol. 2 No. 1 (2024): Januari : Pandawa : Pusat Publikasi Hasil Pengabdian Masyarakat
Publisher : Asosiasi Riset Ilmu Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/pandawa.v2i1.456

Abstract

The prevalence of nutritional status among children aged 5-12 in the Gorontalo Province based on BMI-for-age indicates that 2.70% are severely underweight, 8.45% are underweight, 8.93% are overweight, and 6.26% are obese. The shift from the previous 'four healthy five perfect' nutrition reference to balanced nutrition guidelines is not yet fully understood and known by all layers of society, including within school environments. The outreach activity conducted at Al-Falah Elementary Islamic School in Gorontalo District aims to provide education and socialization regarding balanced nutritional guidelines and the concept of 'My Plate' to elementary school students. The participants involved 34 students from grades 4 and 5. The methods employed included lectures, video presentations, followed by an evaluation using a 'My Plate' puzzle assembly game. The utilization of the puzzle as an evaluation medium was well comprehended by the students, as evidenced by a 75% proficiency in completing the puzzle. Enhancing students' knowledge about balanced nutritional guidance and food plate composition can be achieved through nutritional education and socialization.
Pengaruh Model Pembelajaran Cooperative Learning Terhadap Hasil Belajar Siswa Di SDN 9 Limboto Nurlatifa Dihuma; Ingka Rizkyani Akolo; Lamsike Pateda
Dinamika Pembelajaran : Jurnal Pendidikan dan bahasa Vol. 1 No. 3 (2024): Agustus : Dinamika Pembelajaran : Jurnal Pendidikan dan bahasa
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/dilan.v1i3.487

Abstract

The aim of this research is to measure how much influence the cooperative learning model has on student learning outcomes at SDN 9 Limboto. This research uses quantitative research methods with survey techniques to obtain complete and in-depth information regarding the influence of the cooperative learning model on student learning outcomes at SDN 9 Limboto. The population of this study were students at SDN 9 Limboto with a sample size of 104 students. Data was collected using a questionnaire, and data was analyzed using simple linear regression analysis. The research results show that the cooperative learning model has a significant effect on student learning outcomes. The model influence is 26.2% with a correlation of 51.2%. The regression model obtained from the analysis is Y = 47.392 + 0.458X. This model shows that every increase in cooperative learning by one unit will have an influence on student learning outcomes at SDN 9 Limboto by 0.458. The implications of this research show that cooperative learning has a significant influence on student learning outcomes at SDN 9 Limboto, so it is recommended that this learning model be maintained and can be collaborated with other models or media so that the model is more varied.
Pelatihan Pengolahan Kulit Ikan Tuna Menjadi Kerupuk pada Masyarakat Ponelo Kepulauan Kabupaten Gorontalo Utara azis, Rosdiani Azis; Adnan Engelen; Ingka Rizkyani Akolo
Jurnal Pengabdian kepada Masyarakat Indonesia (JPKMI) Vol. 2 No. 3 (2022): Desember : Jurnal Pengabdian Kepada Masyarakat Indonesia (JPKMI)
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jpkmi.v2i3.564

Abstract

Ponelo Kepulauan merupakan salah satu desa di Kabupaten Gorontalo Utara yang dikelilingi oleh perairan yang mempunyai potensi tinggi dalam perikanan. Salah satu potensi perikanan di daerah tersebut adalah ikan tuna. Sebagian besar ikan tuna yang didapatkan dari hasil tangkapan nelayan hanya dijual dalam keadaan segar atau diolah menjadi olahan bakso ikan. Pengolahan ikan ini tentunya menghasilkan limbah berupa kulit ikan yang hanya dibuang dan tidak dimanfaatkan. Tujuan kegiatan pengabdian ini adalah untuk membantu perekonomian masyarakat terutama istri-istri nelayan yang sebagian besar merupakan ibu rumah tangga melalui pelatihan pengolahan kulit ikan tuna menjadi kerupuk. Hasil yang diperoleh menunjukkan bahwa kegiatan pengabdian yang dilaksanakan berjalan sangat baik dan memuaskan semua pihak. Materi yang disampaikan dapat dipahami oleh peserta dan diaplikasikan dengan baik pada saat pembuatan kerupuk dari kulit ikan tuna. Produk kerupuk kulit ikan tuna yang dihasilkan juga sudah bagus dan disukai oleh peserta
Pengaruh Tingkat Kemandirian Belajar Siswa Terhadap Hasil Belajar Matematika Amran; Lian G. Otaya; Ingka Rizkyani Akolo
Jurnal Pendidikan Guru Madrasah Ibtidaiyah Al-Amin Vol. 4 No. 2 (2025): October
Publisher : STAI AL-AMIN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54723/ejpgmi.v4i2.418

Abstract

The lack of independence and self-confidence makes it difficult for students to understand mathematics. Independent learning is expected to enhance students' initiative and comprehension more effectively. This study aims to analyze the effect of students’ learning independence on their mathematics learning outcomes at SDN 2 Tilango. This is a quantitative study, with the population and sample consisting of 35 fourth and fifth-grade students at SDN 2 Tilango. The research instrument was a questionnaire validated by experts. Data analysis included tests of validity, reliability, normality, homogeneity, and simple linear regression. The results showed that learning independence had a very positive and significant effect on mathematics learning outcomes, with a correlation coefficient of 0.923 and an R Square value of 0.852. Although some students are still influenced by social factors, overall learning independence is categorized as good to excellent, and thus needs to be continuously fostered through active roles of teachers and parents.
PENGARUH MODEL DISCOVERY LEARNING BERBANTUAN BAHAN AJAR DIGITAL BERBASIS FLIPBOOK TERHADAP HASIL BELAJAR SISWA PADA MATERI KONSEP LUAS DAN KELILING LINGKARAN KELAS VI Selfi Kamba; Jhems Richard Hasan; Ingka Rizkyani Akolo
Al-mujahidah Vol 6 No 2 (2025): Mei-Oktober
Publisher : Institut Agma Islam Hamzanwadi NW Lombok TImur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51806/al-mujahidah.v6i2.295

Abstract

. Penelitian ini bertujuan untuk mengetahui seberapa besar pengaruh model discovery learning berbantuan bahan ajar digital berbasis flipbook terhadap hasil belajar siswa pada materi konsep luas dan keliling lingkaran kelas VI. Penelitian ini menggunakan penelitian kuantitatif dengan metode eksperimen berbentuk Pre-Experimental dengan tipe One Group Pretst Posttest Design . Populasi pada penelitian ini adalah seluruh peserta didik kelas VI di SDN 04 Limboto yang berjumlah 24 siswa. Teknik analisis data yang digunakan uji normalitas, uji hipotesis dan Uji N-Gain. Berdasarkan hasil uji Paired sample t-test dengan data akhir yang diperoleh pada hasil Pretest dan Posttest yaitu nilai thitung sebesar | -12,951 | dan taraf sig. a yang digunakan adalah 5%. Dengan demikian, | thitung | = | -12,951 | > ttabel = 2,069 yang berarti bahwa H1 diterima dan H0 ditolak, maka kesimpulannya adalah ada pengaruh penggunaan model discovery learning berbantuan bahan ajar digital berbasis flipbook terhadap hasil belajar siswa pada materi konsep luas dan keliling lingkaran kelas VI di SDN 4 Limboto. Hal ini juga dibuktikan dengan perbedaan hasil rata-rata Pretest sebesar 31,67 dan rata-rata Posttest sebesar 78,75
Co-Authors Adnan Engelen Amran azis, Rosdiani Azis Dewi Darmiyani Napu Febri Rizki Susanti Kalaka Jhems richard hasan Lamsike Pateda Lian G. Otaya Miftha Huljannah Nurlatifa Dihuma Pomalingo, Moh Fikri Rosdiani, Azis Sabrina Nadjib Mohamad Sarif, Suharia Selfi Kamba