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All Journal Publisia: Jurnal Ilmu Administrasi Publik Jurnal Kesehatan Masyarakat Jurnal Borneo Administrator: Media Pengembangan Paradigma dan Inovasi Sistem Administrasi Negara JOURNAL OF HEALTHCARE TECHNOLOGY AND MEDICINE Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya International Journal of Artificial Intelligence Research Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Syntax Literate: Jurnal Ilmiah Indonesia Biosfer: Jurnal Pendidikan Biologi Sawala : Jurnal Administrasi Negara Jurnal Pertanian Agros Indonesian Food Science and TechnologyJournal At-Tafkir Journal of Education, Humaniora and Social Sciences (JEHSS) PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Pengabdian Kepada Masyarakat MEMBANGUN NEGERI Jurnal Bidang Ilmu Kesehatan Jurnal Review Pendidikan dan Pengajaran (JRPP) Source: Jurnal Ilmu Komunikasi J-Kesmas: Jurnal Kesehatan Masyarakat (Indonesian Journal of Public Health) JURNAL ILMIAH ADVOKASI Jurnal Pembelajaran dan Biologi Nukleus Jurnal Pengabdian Masyarakat: Darma Bakti Teuku Umar Jurnal Riset Bisnis dan Manajemen Jurnal Trias Politika TIN: TERAPAN INFORMATIKA NUSANTARA Jurnal Pengabdian kepada Masyarakat Nusantara Jurnal Kesehatan Tambusai International Journal of Educational Research and Social Sciences (IJERSC) Dialogue: Jurnal Ilmu Administrasi Publik Jurnal Farmasi dan Sains Indonesia (JFSI) Jurnal Ilmu Sosial dan Ilmu Politik Malikussaleh (JSPM) Jurnal Manajemen dan Ilmu Administrasi Publik (JMIAP) Jurnal Syntax Fusion : Jurnal Nasional Indonesia Economics, Business and Management Science Journal Proceedings of International Conference on Multidiciplinary Research International Journal of Economic, Business, Accounting, Agriculture Management and Sharia Administration (IJEBAS) JRMB (JURNAL RISET MANAJEMEN & BISNIS) Agroteksos Journal of Nutrition Science JEMSI (Jurnal Ekonomi, Manajemen, dan Akuntansi) East Asian Journal of Multidisciplinary Research (EAJMR) Jurnal Ilmiah Manajemen dan Bisnis (JIMBI) Jurnal Gizi dan Kuliner Edu Society: Jurnal Pendidikan, Ilmu Sosial dan Pengabdian Kepada Masyarakat Journal of Finance and Business Digital (JFBD) Malcom: Indonesian Journal of Machine Learning and Computer Science Media Bina Ilmiah International Journal of Science and Environment Cakrawala: Jurnal Pengabdian Masyarakat Global International Journal of Disaster Management Tematik: Jurnal Penelitian Pendidikan Dasar Regress: Journal of Economics & Management Innovative: Journal Of Social Science Research Jurnal Kedokteran Hewan MEDALION JOURNAL: Medical Research, Nursing, Health and Midwife Participation Jurnal Ilmiah Mahasiswa Pertanian Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan Lok Seva: Journal of Contemporary Community Service Narra X Nasuwakes : Jurnal Kesehatan Ilmiah JIPI (Jurnal IPA dan Pembelajaran IPA) Nutrition Scientific Journal INSPIRING LAW JOURNAL Amsir Community Service Journal Jurnal Masyarakat Berdikari dan Berkarya (MARDIKA) Depik Jurnal Ilmu-Ilmu Perairan, Pesisir, dan Perikanan Kalwedo Sains (KASA) JURNAL PENGABDIAN PEMBANGUNAN PERTANIAN DAN LINGKUNGAN (JP3L) Journal of Administration, Governance, and Political Issues Abdurrauf Journal of Community Service Jurnal Ekonomi Manajemen dan Kewirausahaan Jurnal Agrisep Journal of Management and Economics Research Singkite Journal Atestasi : Jurnal Ilmiah Akuntansi Jurnal Pengabdian Kepada Masyarakat Bidang Kesehatan
Safrida Safrida
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Sensory and Chemical Characterization of Endemic Lumi-Lumi Fish Crackers (Harpodon Nehereus) as A Local Wisdom Product Maulida, Fara; Safrida, Safrida; Febriansyah, Muhammad Irfan; Muhsin, Sri Wahyuni
Journal of Nutrition Science Vol 6, No 1 (2025): May, 2025
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jns.v6i1.11349

Abstract

Lumi-lumi fish (Harpadon nehereus) is an endemic fish commonly found in West Aceh, known for its high protein content and various minerals. Crackers are a food often consumed as a snack, a complement to dishes, or as an appetite stimulant, with a wide variety of consumers ranging from children to adults. However, the content of crackers made from tapioca is known to have a very low protein content of 0.5%. The addition of lumi-lumi fish is expected to increase the protein content of crackers. This study aims to identify the best formulation and analyse the nutritional content of Lumi-lumi fish crackers. The research method is arranged in a one-factorial Completely Randomised Design, which consists of 4 different levels of Lumi-lumi fish concentration treatment (P0: 0%, P2: 15%, P3: 20%, and P4: 25% Lumi-lumi fish)—then identified the expansion power of crackers between treatments. Next, a hedonic method sensory test was conducted to obtain the selected formulation through a scoring test. The chosen products were analysed for nutritional content in comparison to a control group, namely P0 (0% Lumi-lumi fish). Sixty untrained panellists conducted sensory testing. The results showed a significant effect on the cracker expansion power (P = 0.001), with the highest result obtained by treatment P3 at 58.54%. In the scoring test, the selected Lumi-lumi fish crackers were treatment P3. Then based on the results of nutritional content, it was found that the addition of 25% of Lumi-lumi fish meat was able to increase the nutritional content compared to the control treatment (PO), namely the ash content from 0.83 ± 0.39% to 1.36 ± 0.25%, fat content from 0.42 ± 0.08% to 5.81 ± 0.39%, protein content from 7.16 ± 0.55% to 8.58 ± 0.17% and fiber content from 1.47 ± 0.14% increased to 1.81 ± 0.21%. However, there was a decrease in carbohydrates from 90.11 ± 0.59% to 82.44 ± 0.54%. For the analysis of water content, it follows the rules of SNI 01-2713-2009. To produce Lumi-lumi fish crackers with the best organoleptic acceptance, it is recommended to use a concentration of Lumi-lumi fish of 25%.
Sosialisasi BTM “Rhodamin-B” dalam Jajanan Sekolah bagi perkembangan Anak Usia Dini di SD Negeri Tanjong Aceh Barat Rahma, Cukri; Eka Putri, Suci; Safrida, Safrida; Harahap, Laila Apriani Hasanah; Syam, Nasriyanti; Iskandar, Wardah; Rahmi Niani, Cukri
Jurnal Pengabdian Kepada Masyarakat MEMBANGUN NEGERI Vol. 9 No. 1 (2025): Jurnal Pengabdian Kepada Masyarakat MEMBANGUN NEGERI
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35326/pkm.v9i1.7174

Abstract

Penggunaan bahan tambahan pangan (BTP) seperti pewarna sintetis dalam makanan semakin marak, khususnya pada jajanan anak-anak sekolah dasar. Salah satu zat pewarna berbahaya yang sering disalahgunakan dalam makanan adalah Rhodamin B, yang dikenal bersifat karsinogenik dan dapat menyebabkan gangguan kesehatan serius seperti kerusakan hati, ginjal, dan bahkan kanker. Anak-anak usia sekolah dasar, khususnya di daerah dengan tingkat sosioekonomi menengah ke bawah, menjadi kelompok yang rentan terhadap paparan zat aditif berbahaya akibat kurangnya pengetahuan dan pengawasan terhadap jajanan yang mereka konsumsi. Berdasarkan temuan BPOM dan sejumlah laporan nasional, masih banyak jajanan sekolah yang tidak memenuhi standar keamanan pangan. Kegiatan pengabdian ini bertujuan untuk memberikan edukasi dan sosialisasi mengenai bahaya Rhodamin B serta cara mengenali jajanan yang tidak aman kepada siswa-siswi SD Negeri Tanjong Meulaboh, Kabupaten Aceh Barat. Metode yang digunakan adalah ceramah interaktif dengan bantuan media presentasi (PowerPoint) yang berlangsung selama 3–4 jam pelajaran. Diharapkan melalui kegiatan ini, pengetahuan siswa meningkat sehingga mereka mampu memilih jajanan yang lebih sehat dan aman untuk dikonsumsi.
Sosialisasi Identifikasi Boraks dan Formalin Dalam Makanan di Desa Alue Tampak Kecamatan Kaway XVI Kabupaten Aceh Barat Rahma, Cukri; Eka Putri, Suci; Syam, Nasrianti; Safrida, Safrida; Rahminiani, Cukri
Jurnal Pengabdian kepada Masyarakat Nusantara Vol. 6 No. 3 (2025): Edisi Juli - September
Publisher : Lembaga Dongan Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55338/jpkmn.v6i3.6332

Abstract

Paradigma kesehatan saat ini perlu diubah yaitu melakukan berbagai upaya preventif untuk menjaga kesehatan bukan lagi mencari obat untuk menyembuhkan orang sakit. Salah satu upaya preventif yang dapat dilakukan adalah menjaga asupan makanan yang sehat dan bergizi. Makanan yang sehat dan bergizi adalah makanan yang tidak mengandung bahan berbahaya, seperti boraks dan formalin. Makanan yang sehat akan memberikan efek baik pula bagi kesehatan tubuh. Boraks dan formalin merupakan senyawa kimia yang rentan digunakan sebagai bahan tambahan makanan. Efek dari kedua bahan kimia ini sangat fatal yaitu menyebabkan kanker, bahkan bisa menyebabkan kematian apabila terkonsumsi banyak. Masyarakat desa pada umumnya tidak tahu bahaya boraks dan formalin bagi kesehatan. Tujuan pengabdian ini adalah melakukan sosialisasi dan pelatihan pengujian boraks dan formalin menggunakan kunyit, bawang merah, serta buah naga. Medote yang digunakan dalam pengabdian ini adalah Participatory Action Research (PAR) melalui pendekatan pelatihan dan penyuluhan untuk memberikan pengetahuan dan keterampilan baru kepada masyarakat untuk meningkatkan kemampuan mereka dalam mengidentifikasi makanan yang mengandung boraks dan formalin. Pengabdian diawali dengan pretest, pemberian materi kemudian demontrasi pembuatan alat uji dan pengujian boraks dan formalin di dalam makanan. Tahap terakhir adalah pembagian posttes untuk mengetahui peningkatan pengetahuan peserta. Peserta pengabdian ini adalah ibu-ibu PKK di desa Alue Tampak. kegiatan pengadian ini berjalan dengan baik, dimana peserta sangat antusias dalam melakukan praktek uji coba keberadaan boraks dan formalin didalam makanan. Evaluasi dari posttes terdapat peningkatan pengetahuan peserta tentang boraks dan formalin serta dapat melakukannya secara mandiri. Kegiatan pengabdian ini berjalan dengan lancer dan memberikan dampak yang nyata yaitu peningkatan pengetahuan tentang borask dan formalin. Juga ketrampilan perserta terkait pengujian boraks dan formalin dalam makanan menggunakan bahan-bahan yang ramah lingkungan.
Ethno-PjBL: A pedagogical strategy to foster students' critical thinking skills on environmental science topics Ratna, Lina; Pada, Andi Ulfa Tenri; Samingan, Samingan; Rahmatan, Hafnati; Safrida, Safrida; Fuadi, Tuti Marjan
Biosfer: Jurnal Pendidikan Biologi Vol. 18 No. 2 (2025): Biosfer: Jurnal Pendidikan Biologi
Publisher : Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/biosferjpb.54197

Abstract

Ineffective teaching is one of the factors influencing the low level of students' critical thinking skills. Rooted in local wisdom, ethno-PjBL integrates project-based learning principles with ethnopedagogical values, requiring students to think critically. This research aims to determine the impact of the ethno-PjBL on students' critical thinking skills in addressing real-life environmental issues. This research uses a quasi-experimental method and a pretest-posttest non-equivalent control group design. Up to 100 of the 353 tenth-grade students at one of the upper secondary schools in Banda Aceh were selected using purposive sampling techniques. This research used 17 multiple choice with written justification tests, developed based on Ennis’s critical thinking indicators. An independent sample t-test was used to assess the intervention effect and n-gain was used to measure the score improvement. Data were analyzed using an independent sample t-test to assess the intervention effect and n-gain to calculate score improvement. The findings prove a significant effect (0.010 < 0.05) and a higher n-gain in the experimental group (0.46) compared with the control group (0.25), indicating that the ethno-PjBL effectively fosters students' critical thinking skills. Integrating indigenous knowledge in project-based learning should be encouraged to nurture students’ critical thinking skills.
Gambaran Kepatuhan Penderita Hipertensi Di Puskesmas Ngaliyan Kota Semarang Dengan Pendekatan Social Cognitive Theory (SCT) Gloria, Fransisca; Safrida, Safrida; Dahliyanti, Novita Dwi; Vidiani, Anak Agung Pradnya Paramitha; Suwarni, Sri
Jurnal Farmasi & Sains Indonesia Vol 8 No 1 (2025)
Publisher : LPPM Sekolah Tinggi Ilmu Farmasi Nusaputera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52216/jfsi.vol8no1p257-263

Abstract

Based on the 2018 Riskesdas, the prevalence of hypertension in Indonesia was 34.1%, where Central Java reached 37.57%, and Semarang City ranked first at 19.56%. Hypertension is a major risk factor for cardiovascular disease that occurs when a person's blood pressure is 140/90 mmHg or more, also due to patient's non-compliance in taking medication. This study aims to determine the picture of compliance in patients with hypertension using the Social Cognitive Theory (SCT) approach. This observational study used a cross-sectional method with the Hill-Bone and SCT compliance questionnaires. This study was conducted at the outpatient pharmacy service of the Ngaliyan Health Center in Semarang City in the period March-May 2024 with a total of 145 respondents. The results obtained were that the level of compliance in taking medication for hypertension patients mostly had a moderate level of compliance of 100 respondents (69%), while respondents who had a low level of compliance were 30 respondents (21%) and those who had high compliance were 15 respondents (10%). The results of the SCT approach showed that most hypertension sufferers were in the high category with 56 respondents (47%), the moderate category with 68 respondents (47%), and the low category with 21 respondents (14%).
PHYSICOCHEMICAL AND SENSORY CHARACTERISTIC EVALUATION OF SAGO FLOUR COOKIES WITH STEVIA SUGAR (Stevia Rebaudiana) ADDITION Anita, Elva; Safrida, Safrida; Muchdatul Ayunda, Hanif; Alamsyah , Teuku
MEDALION JOURNAL: Medical Research, Nursing, Health and Midwife Participation Vol. 6 No. 3 (2025): September
Publisher : PT. Radja Intercontinental Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59733/medalion.v6i3.215

Abstract

Cookies are a practical snack and are enjoyed by various age groups. Modifying sago flour cookies with stevia sugar not only has a crunchy texture and a preferred taste, but is also healthier. This study aims to determine the effect of various concentrations of sago flour with the addition of stevia sugar on cookies' physicochemical and sensory properties. This study used an experimental design with a quantitative approach and a Completely Randomized Design (CRD). The treatment consisted of four compositions: P1 (100% wheat flour: 0% sago flour) as a control, P2 (50% wheat flour: 50% sago flour), P3 (25% wheat flour: 75% sago flour), and P4 (0% wheat flour: 100% sago flour). Observations made were sensory tests, including: color, aroma, taste, texture, and crispness. Nutritional content tests included: water content, ash content, and fat content. Physical tests included: Hardness test. Respondents in the sensory test were 70 untrained panelists. Based on the research results, cookies substituted with 75% sago flour (P3) produced the highest acceptance of aroma, taste, texture, and crispness compared to other treatments, respectively, namely 3.86 (like), 3.66 (like), 3.87 (like), and 3.74 (like). The cookie hardness test found that the higher the proportion of sago flour, the more complex the cookies produced, namely P2 of 8.22 N/mm2, P3 of 8.4 N/mm2, and P4 of 11.5 N/mm2. Then, in the water content test, the more the proportion of sago flour, the more significant (P<0.05) the water content was, namely 4.42% (P2), 5.54% (P3), and 7.56% (P4). Meanwhile, the total ash and fat content decreased significantly (P<0.05), respectively, namely 0.88% (P2), 0.48% (P3), 0.30% (P4) ash content, and 29.09% (P2), 25.51% (P3), 21.04% (P4) fat content. The water, ash, and fat content in sago flour cookies meet the quality requirements of SNI 01-2973-2022 cookies except for the water content of the P4 treatment. Thus, the cookie formulation with 75% sago flour, 25% wheat flour, with the addition of stevia sugar (P3) produces the best product based on organoleptic acceptance and cookie quality requirements. However, it is necessary to identify the shelf life test of sago cookies to ensure the quality and safety of the product.
Phytochemical screening of bioactive compounds and antioxidant activity of methanol extract from Melia Azedarach L. fruit: Exploring for antidiabetic potential Aini, Qurratu; Nurdin, Nurdin; Mustanir, Mustanir; Safrida, Safrida; Fauzi, Tio R.
Narra X Vol. 3 No. 2 (2025): August 2025
Publisher : Narra Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52225/narrax.v3i2.229

Abstract

Melia azedarach L. (neem fruit) is a traditional plant with diverse bioactive constituents, yet its phytochemical profile and pharmacological potential remain underexplored. This study aimed to screen bioactive compounds and evaluate the antioxidant activity of methanol extract from M. azedarach fruit, while further performing computational exploration on its antidiabetic potential. M. azedarach fruits were macerated in methanol and analyzed through phytochemical screening, total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity (DPPH assay). GC-MS was used to identify chemical constituents. Molecular docking was performed using a blind docking approach in CBDock2 against five protein targets, which included DPP-4, PTPN1, α-amylase, NrfA, and AKR1B1. Protocol validation was ensured by successful re-docking of co-crystallized ligands (RMSD < 2.0 Å). The extract was observed to contain terpenoids, steroids, flavonoids, and phenolics, with high TPC (479.8 mg GAE/g) and TFC (52.7 mg QE/g). Antioxidant activity was moderate (IC50 = 102.27 µg/mL). GC-MS identified 14 compounds, including cucurbitacins, ursolic acid derivatives, α-amyrin, taraxasterol, and ergostane-type sterols. Docking revealed moderate affinities (–5.0 to –6.5 kcal·mol-1) for most compounds. The cucurbitacin bound α-amylase (–13.6 kcal·mol-1) and NrfA (–8.5 kcal·mol-1), and taraxasterol exhibited broad-spectrum activity across all targets (–7.1 to –9.2 kcal·mol-1). M. azedarach fruit demonstrates moderate antioxidant activity and contains diverse phytochemicals with multitarget interactions relevant to glucose regulation. Strong binding to DPP-4, PTPN1, α-amylase, and AKR1B1 suggests potential antidiabetic properties through inhibition of carbohydrate digestion, enhancement of insulin signaling, and prevention of diabetic complications.
Shrimp Shell and Head Flour Formulation in Wet Noodle Products as Source of Protein and Calcium Nurfita, Nurfita; Safrida, Safrida; Iskandar, Wardah; Febriansyah, Muhammad Irfan
JURNAL PEMBELAJARAN DAN BIOLOGI NUKLEUS Vol 11, No 3: Jurnal Pembelajaran Dan Biologi Nukleus September 2025
Publisher : Universitas Labuhanbatu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36987/jpbn.v11i3.7764

Abstract

Background: This study is the first to formulate wet noodles with combined shrimp shell and head flour of Metapenaeus monoceros, an area that has been rarely explored. These by-products were chosen for their high protein and calcium content, aiming to enhance nutrition and create value-added functional food. This study aims to investigate the impact of incorporating Penaeid shrimp skin and head flour on the protein content, calcium, and physical and organoleptic properties of wet noodles. Methodolgy: The study used a Completely Randomised Design (CRD) with four treatments: F1 (0%), F2 (5%), F3 (8%), and F4 (10%). Organoleptic tests were conducted by 60 untrained panellists. Data were analysed using parametric (ANOVA) and non-parametric (Kruskal-Wallis) tests using the SPSS software. Findings: The results of the physical quality analysis revealed that the addition of flour had no significant effect on cooking loss (P > 0.05). However, they had a substantial impact on cooking time and elasticity (P < 0.05). Organoleptic tests showed a significant effect  (P<0.05) on the colour, aroma, taste, and texture of wet noodles. The best formulation (F2) compared to the control formulation (F1) showed an increase in protein content from 9.44% to 10% and calcium from 305.54 mg/kg to 1281.29 mg/kg, or almost four times. Contribution: This research presents a significant innovation by demonstrating that shrimp heads and shells are not merely industrial waste but can be utilized as a functional food ingredient. Fortifying noodles with this ingredient offers the dual benefit of improving nutritional quality while supporting environmental digestion.
The Effect of Compensation, Job Satisfaction and Work Ability on Employee Performance at the East Medan Pratama Tax Service Office Simbolon, Elfrida; Sitompul, Argado Vrits; Ansari, Febri; Manullang, Oyong Liza; Safrida, Safrida; Yusrita, Yusrita
East Asian Journal of Multidisciplinary Research Vol. 3 No. 3 (2024): March 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/eajmr.v3i3.8635

Abstract

This study aims to determine the effect of compensation, job satisfaction and work ability partially and simultaneously on the performance of employees work in the Kantor Pelayanan Pajak Pratama Medan Timur. Population of 95 people, and a study sample of 93 people. The data analysis technique used is multiple regression analysis using the IMB Statistics computer program for Product and Service Solution (SPSS) version 24. Based on the analysis results obtained compensation have a positive and significant effect on the performance of employees work of the Kantor Pelayanan Pajak Pratama Medan Timur, this is supported by the results of t count analysis > t-table (2,938 > 1,987) at n = 93 at 95% significance level. Job satisfaction has a not effect on the performance of employees work of the Primary Tax Service Office of Medan Timur, this is supported by an analysis of t count > t-table (2,128 > 1,987) at n = 93 at 95% significance level. Work ability has a effect on the performance of employees work of the Kantor Pelayanan Pajak Pratama Medan Timur, this is supported by an analysis of t count >-table (3,335 > 1,987) at n = 93 with a significant level of 95%.Value of F-count > F table (16,396 > 2,71) This states that together (multiple) there are positive and significant effects of compensation, job satisfaction and work ability on the performance of employees work of employees of the Kantor Pelayanan Pajak Pratama Medan Timur.
Pentahelix Collaboration In The Implementation Of Agricultural Policies For Regional Food Security: A Study In The Harvest Failure-Prone Area Of Kaway Xvi District, West Aceh Regency Pratama, Agus; jalaluddin, Jalaluddin; Safrida, Safrida; Mardhiah, Nellis; Maulida, Desi
JURNAL TRIAS POLITIKA Vol 9, No 2 (2025): Oktober 2025, Jurnal Trias Politika
Publisher : Universitas Riau Kepulauan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33373/jtp.v9i2.8387

Abstract

This study is novel in that it examines the pentahelix collaboration model in the context of regional food policy. Until now, similar studies have been limited to sectoral approaches and have not focused on areas prone to crop failure in strengthening food security, which is a research gap. The main objective of this study is to determine how the pentahelix collaboration model is implemented in agricultural policy for food security in West Aceh Regency. The method used is a qualitative case study approach. The results show that the form of pentahelix collaboration can be seen from the roles of various actors. The theoretical contribution can expand and enrich the application of the pentahelix concept by adding a focus on crop failure, agrarian risks, and food security in the collaborative concept. Meanwhile, the practical contribution through the research results serves as a guide for the government in strengthening the collaborative concept. The essence of pentahelix is to carry out a coordinating function in food agriculture policy. The weakness of implementing agricultural policy through the pentahelix approach in West Aceh is the lack of specific regulations, such as standard operating procedures that regulate the flow of collaboration across actors. The limitations of the study are evident in the limited perspectives of the actors. A recommendation for the future is to create and establish a cross-actor forum to serve as a platform for disseminating information on agricultural food in West Aceh.
Co-Authors -, Dian -, Sabilla -, shella abdu subhan Abdullah - Abdullah Abdullah Adelina Irmayani Lubis Adico Notareza Aulia Adinda, Raissya Admannur, Febby Afrianto, Afrianto Afwa Hayuningtyas Agatha Debby Reiza Macella Agus Pratama Agussalim, Agussalim Agustia, Devi Ahmad Zainuddin Aini, Qurratu Akhmad Baihaqi Al Iqlima Alamsyah , Teuku Alfi Syahrin, Alfi Alfizar Alfizar Ali Sarong Amalia, Rauzah Amfal, Sampri Anak Agung Pradnya Paramitha Vidiani Andi Ulfa Tenri Pada Anita, Elva Annisa Fitri, Annisa Ansar Ansar Ansari, Febri Arfah Husna Aruni, Fidhia Asiah, M.D Asmara, Muhammad Endang Avanti, Anastasia Azmi, Rian Roza Azrina Sufi Nasution Bahgia, Riyan Bambang Pontjo Priosoeryanto Bayan, Sri Bulu Alam, Tuppu Cukri Rahma Cut Nabilla Kesha Cut Nurmaliah Dabutar, Candra Dahliyanti, Novita Dwi Darmansyah, Dedy Dea, Natasya Depari, Emenda Tinalyta Depari, Mota Desfika, Rama Desi Maulida Desriana, Putri Devi Syafrianti Dewi, Fitriya Nur Annisa Dewi, Risna Dianah, Nova Djufri - Duana, Maiza Dwi Sarah, Adinda Mutiara Dwinata, Halim Amanda Eka Putri, Suci Ekasari, Silvia Elfira, Dzulka Ella Meilianda Elvira Iskandar Emil, Muhammad Farhan Putra Erida Nurahmi Eva Flourentina Kusuma Wardhani FADILA, NUR Faisal Mustafa Fajariah, Faizatul Fajri Jakfar Fanany, Irzal Fauzan . Fauzi, Tio R. Fazli, Fazli Febriansyah, Muhammad Irfan Fitria Wardhani Fitriati, Cut Annisa Giyanturi, Anggi Gloria, Fransisca Gunawan Ritonga, Dedy Gusmiati, Yesi Hadi, Sofian Hafnati Rahmatan Handayani, Sri Hanif Muchdatul Ayunda Harahap, Laila Apriani Hasanah Harahap, Syarifah Ainun Haridhi, Haekal Azief Hasibuan, Baharuddin Yusuf HASIM PURBA Hasliani, Cici Hasyiati, Rasma Hazmi, Izfa Riza Helmi, T. Ahmad Hendhika, Hendhika Hery Widijanto Hidayah, Lutfia Nur Hilwah Nora Ibrahim Ibrahim Idarul Hafni Ikhwan Rahmatika Latif Imam Muhammad Amhar indra indra Irtantri, Syahriza Ishak Ishak Iskandar Iskandar Iskandar, Kaisah Ghufrani Iskandar, Wardah Ismail Nasution Ismaini, Mauli Ismayani Ismayani Ismul Huda Iswadi Iswadi Itza Mulyani Iwan Kristoni Napitupulu, Iwan Kristoni Jalaluddin Jalaluddin Jayawarsa, A.A. Ketut Juraida, Irma Kamaruddin Kamaruddin Kamarullah, Reza Kariaman, Kariaman Kasih, Dar Kesha, Cut Nabilla Khairil Khairil Khairunnas Khairunnas Khairunnas, Khairunnas Kifli, Ristiwa Firzanita Kirana, Kusuma Candra Kurniawaty Kurniawaty Laila Apriani Hasanah Harahap Laila Apriani Hasanah Harahap Lase, Wetiani Lenny Nuraeni, Lenny Lestari, Rachmatika Lilis Nuraida Litna Nurjannah Ginting Lubis, Hasrita Lubis, Puspa Anriyani M. Zainul Arifin Mahlia, Ulfa Malinda, Yufa Malindawati, Malindawati Maliza, Noer Octaviana Manullang, Oyong Liza Mardhiah Mardhiah Maria Ulfa Marniati Marniati Marniati Marniati, Marniati Maryam Maryam Mattalatta Mattalatta, Mattalatta Maulida, Fara Maulina, Putri Mauliyanti, Mauliyanti Mayasari Mayasari, Mayasari Meirini, Meirini Melindawati Melindawati Meutia Faradhiba Mirdad, Zunaida Muhammad Fachrurrazi Muhammad Rauzan Sabara Muhammad Sayuthi Muhammad Tahir Muhammad Yasar Muhibbuddin Muhibbuddin Muhibbudin, Muhibbudin Muhibuddin Muhibuddin, Muhibuddin Muhsin, Sri Wahyuni Mukhlis Mukhlis Muliadi, Teuku Muliane, Muliane Mulyani, Itza Mustanir Mustanir Muzakkir Muzakkir Nabila, Wulan Nadila, Amna Nadya, Mirfat Naibaho, Agus Maihot Nainggolan, Ika Frida Varinsi Nasmi, Shella NASRIANTI SYAM, NASRIANTI Nasti, Nilawati Nasution, Abdul Gani Nasution, Achyad Nasution, Juhri Abna Nellis Mardhiah Nodi Marefanda Novi Oktaviana Nur Annisah, Fanny Nur Asia, Nur Nurdin Nurdin Nurfita, Nurfita Nurmasyahyati, Nurmasyahyati Nurul Husna Octavia, Yusi Faizathul Oktaviola, Dinda Pane, Sri Gustina Pramulya, Rahmat Pratama, Agus Putra, Dicky Anggara Putra, Onetusfifsi Putri Ekaresty Haes Putri Handayani Putri, Enda Silvia Putri, Suci Eka Rahma, Cukri Rahmadani, Saumi Rahman, Mufti Aulia Rahmatan*, Hafnati rahmi niani, cukri Rahminiani, Cukri Ramadhan, Nuri Ramadona Simbolon Ratna, Lina Raudhatun Nafisah Ravi Masitah Riandi Marisa Rifyal, Rifyal Rijal, Muhammad Rinaldi Rinaldi Rinawati Rinawati Rinawati Rinawati Rizael Zoelfahmie Rosnidar Sembiring RR. Ella Evrita Hestiandari Rudi Kurniawan Rumapea, Willi Yanti Safrida, Nila Saiful Bahri Samingan Samingan Sapurti, Mimie Saputri, Ima Wahyuni Saragih, Darmansyah Sarong*, Muhammad Ali Sartika, Lilis Senoaji, Fauzie Shafwan, Shafwan Silalahi, Gunawan Simanjuntak, Usrianto Simatupang, Ahmad Ramadan Simbolon, Elfrida Sirait, M. Sumihar Siregar, A.R. Hasfianda Siregar, Adinda Maya Sari Siregar, Nurul Khadijah Sitanggang, Ricky Affandy Siti Fitri Maysarah Siregar Siti Maisyaroh Fitri Siregar Siti Mayang Sari Siti Mukarramah Sitompul, Argado Vrits Situmorang, Abdi Jusandi Situmorang, Beringin Raja Slamet Budijanto Sofyan Sofyan Soraya, Yenni Sri Handayani Sri Suwarni Sri Wahyuni Sri Wahyuni Muhsin Sriyono Sriyono Suci Eka Putri Suci Eka Putri Sulawati, Sulawati Sumardi Efendi Sumayyah, Farah Supriadi Supriadi Supriatno Suwarna, A Idun Syafruddin Syafruddin Syah, Amirul Syahputra, Rahmat Akbar Syahputri, Indah Dwi Syam, Nasriyanti Tan Kamello Tarigan, Nur. M. Ridha TARUNI SRI PRAWAST MIEN KAOMINI ANY ARYANI DEDY DURYADI SOLIHIN Theodore, Fransisca Angelina Trisna, Nila Tuti Marjan Fuadi Ulhaq, Muhammad Zia Ulhusna, Fitrah Asma Ulva, Susi Mulia Umami, Sharah Usman Kasim utarbutar, Dyanti SR Veni Nella Syahputri, Veni Nella Wardah Iskandar Wasesa, Supar Winda Nurtiana Wirasini, Wirasini Wulandari, Sri Sukma Yeni Kurniati Yeni Kurniati Yudha, Tri Kartika Yuli Heirina Hamid, Yuli Heirina Yulia Direzkia, Yulia Yuliani, Wirda Yusniza, Yusniza Yusrita, Yusrita zahlul Fuadi Zai, Sajid Ali Yousuf Zainuddin Zainuddin Zakiah Zakiah Zenni Riana Zia, Ulhaq Muhammad Zulkarnain Zulkarnain