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Pemanfaatan Pupuk Organik Cair Nasa dalam Meningkatkan Produktivitas Bawang Merah di Daerah Wamena Sumiyati Tuhuteru; Inrianti; Maulidiyah; Muhammad Nurdin
Agroteknika Vol 3 No 2 (2020): Desember 2020
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32530/agroteknika.v3i2.78

Abstract

Pupuk organik cair NASA ialah pupuk organik natural dari ekstrak bahan organik limbah ternak serta unggas, limbah sebagian tumbuhan tertentu dan zat-zat natural yang lain yang diproses dengan teknologi ramah lingkungan. Percobaan ini memiliki tujuan agar dapat mengetahui konsentrasi POC NASA yang pas bagi 5 varietas bawang merah yang ditanam di Wamena. Penelitian disusun dalam bentuk rancangan acak kelompok dua faktor. Faktor 1 berupa 5 varietas bawang merah, seperti Crok, Tiron, super Biru dan Bima serta satu varietas lokal Wamena sebagai pembanding. Sedangkan faktor 2 terdiri atas 3 taraf konsentrasi POC NASA yakni: 0 ml, 150 ml dan 250 ml. Informasi hasil penelitian dianalisis memakai ANOVA taraf 5 %. Apabila berpengaruh nyata, maka pengujian dianalisis lanjut dengan tes jarak berganda Duncan Multiple Range Test (DMRT) 5%. Hasil percobaan membuktikan bahwa produktivitas tanaman bawang merah dipengaruhi oleh interaksi antara konsentrasi POC NASA dengan varietas bawang merah. Hasil penelitian memperlihatkan adanya interaksi nyata oleh perlakuan POC NASA 150 ml dengan varietas Super Biru pada parameter tinggi tanaman dan bobot segar akar, kemudian perlakuan POC NASA 250 ml dengan varietas Lokal Wamena pada parameter bobot kering daun, selanjutnya perlakuan POC NASA 250 ml dengan varietas Bima pada pengamatan kandungan klorofil a dan jumlah daun.
Pemberdayaan Ibu PKK melalui Diversifikasi Pangan Lokal Berbasis Sagu di Desa Mata Lamokula Kabupaten Konawe Selatan Asniar; Wa Anasari; Misdayanti; Maulidiyah; Tamrin; Dhian Herdiansyah; Ansharullah
Jurnal Pengabdian UNDIKMA Vol. 7 No. 3 (2026): August (IN PRESS)
Publisher : LPPM Universitas Pendidikan Mandalika (UNDIKMA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/jpu.v7i3.18341

Abstract

This community service program aims to improve nutritional knowledge, develop practical skills in producing sago–moringa–cheese cookies among members of the Family Welfare Empowerment (PKK) group, and promote the diversification of economically valuable local food products to support stunting prevention efforts in Mata Lamokula Village. The program was implemented using a participatory approach that included educational sessions and demonstrations. Participants' practical skills were evaluated using an observation checklist, and the data were analyzed descriptively. The results showed that all participants successfully prepared three varieties of sago cookies in accordance with the demonstrated procedures. Participants also demonstrated increased awareness of the importance of utilizing local food resources to improve family nutrition. Furthermore, the program strengthened participants' economic motivation and enhanced collaboration among PKK members in developing local food-based enterprises.
Co-Authors Ansharullah ansharullah Asniar Dhian Herdiansyah Inrianti, Inrianti Misdayanti Muhammad Nurdin Sumiyati Tuhuteru Tamrin Wa Anasari