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All Journal ZIRAA'AH MAJALAH ILMIAH PERTANIAN Inspirasi: Jurnal Pengabdian kepada Masyarakat
Yayuk Minta Wahyuningsih
Fakultas Pertanian Universitas Achmad Yani Banjarmasin
Agriculture, Biological Sciences & Forestry

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DISTRIBUSI DAN PRODUKTIVITAS TENAGA KERJA PADA USAHATANI KARET (Hevea brassillensis) DI DESA BENTOK DARAT KECAMATAN BATI-BATI KABUPATEN TANAH LAUT PROVINSI KALIMANTAN SELATAN Yayuk Minta Wahyuningsih; Zuraida Zuraida
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 42, No 2 (2017)
Publisher : Pusat Publikasi Jurnal Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v42i2.780

Abstract

The reaserch was conducted in Bentok Darat village,Bati-Bati district,for sampling the farmers were taken by purpose namely that seck klon pb 260 as much as 16 farmers. Outpouring of labor in the family bigger role that 77,13 % out family that much 22,87 %.The index value in labour productivity of Rp 93.482,58 higher than the wage rate of Rp 40.000,.while for the value of land productivity of 5,8 ton/ha.
ANALISIS EFISIENSI TENAGA KERJA USAHATANI PADI ( Oryza sativa L ) PADA LAHAN KERING DENGAN CARA TANAM JAJAR LEGOWO DI DESA SUNGAI LURUS Yayuk Minta Wahyuningsih; Muhamad Baparki
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 45, No 3 (2020)
Publisher : Pusat Publikasi Jurnal Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v45i3.3479

Abstract

This research was conducted to know, level of labor efficiency of rice farm effort. A survey with an observation technique was used as a method, where farmers follow the example of taken at random modestly as much as 29 farmers. Result of research obtained by the story, level of productivity equal to  2.081,44 kg/ha, and acceptance equal to Rp 16.651.538,46 /ha. Distribution of external  labour family( TKLK)  88,73  % and family labour ( TKDK)  11,27  % from totalizing the labour effusing. while the allocation for labor cost equals to75,85  % to total cost representing a group of biggest expense rice. Count efficiency of labor from the facet of labor productivity obtained value17,18 kg/HKO, from facet labor Productivity Index Obtained Rp 84.046,71  /HKO and from wide facet equal to 82,54  m2/HKO. 
PENGOLAHAN SISA NASI RUMAHAN MENJADI ANEKAN MAKANAN DI KAMPUNG PUTRA BULU DESA AWANG BANGKAL BARAT KECAMATAN KARANG INTAN KABUPATEN BANJAR PROVINSI KALIMANTAN SELATAN Zuraida; Yayuk Minta Wahyuningsih
INSPIRASI: JURNAL PENGABDIAN KEPADA MASYARAKAT Vol. 4 No. 1 (2026): Vol. 4 No. 1 (2026): Jurnal PKM INSPIRASI Volume 04 Nomor 1 Juni 2026 ISSN Nomo
Publisher : Fakultas Pertanian UVAYA Banjarmasin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57216/ins.v4i1.91

Abstract

Household leftover rice is one of the most common types of food waste generated on a daily basis and has the potential to increase the amount of organic waste if not properly utilized. Nevertheless, leftover rice still contains carbohydrates that can be reprocessed into value-added food products. One approach to its utilization is transforming it into various attractive, affordable, and marketable snacks, such as rengginang (traditional rice crackers), rice nuggets, and rice pizza (vizza nasi). This Community Service Program was implemented through counseling and training activities using a mentoring approach in the form of collaborative training based on participatory observation. The method combined interactive lectures and practical demonstrations involving farmer groups and housewives in Putra Bulu Hamlet, Awang Bangkal Barat Village, Karang Intan District. Overall, the program was successfully carried out in accordance with its objectives and targets, achieving a respondent satisfaction score of 83.33%, indicating that participants gained substantial knowledge and innovative ideas from the activities. The processing of leftover rice was conducted according to the characteristics of the intended products. Leftover rice can be dried and seasoned to produce crispy rengginang after frying. In addition, it can be mixed with vegetables, eggs, and seasonings to create nutritious rice nuggets that are appealing to a wide range of consumers. Meanwhile, rice pizza (vizza nasi) is prepared by using leftover rice as a substitute for conventional pizza dough and adding various toppings according to individual preferences, resulting in a unique and attractive snack product. This activity also represents a practical effort to manage household waste and contribute to environmental sustainability. Therefore, the utilization of leftover rice to produce a variety of snack products offers an effective solution for supporting household food waste management while simultaneously promoting creativity, economic value addition, and family food security
PENGOLAHAN BEKASAM IKAN SEPAT (Trichogaster trichopterus) DI DESA SUNGAI BESAR KECAMATAN KARANG INTAN KABUPATEN BANJAR PROVINSI KALIMANATAN SELATAN Zuraida; Yayuk Minta Wahyuningsih
INSPIRASI: JURNAL PENGABDIAN KEPADA MASYARAKAT Vol. 2 No. 2 (2024): Vol. 2 No. 2 (2024): Jurnal PKM INSPIRASI Volume 02 Nomor 2 Desember 2024 ISSN
Publisher : Fakultas Pertanian UVAYA Banjarmasin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57216/ins.v2i2.124

Abstract

Bekasam Fish Sepat and Samu Fish Sepat are one of the names of processed fish products in preserving fresh fish. Bekasam is made from fish that is salted through a fermentation process with salt and rice. Fish that is marinated, and there is also mixed with a sprinkling of roasted or fried rice samu. In addition, there is Bekasam Samu Fish Sepat which only uses salt and is mixed with samu, which is ready to be consumed in just one day. The fish that will be made into bekasam can be any type of fish, but the most popular among Banjar people is bekasam samu river fish, because the results of this fermentation give a distinctive sour taste to the fish, as well as a soft and rich texture. Bekasam has a more chewy meat texture than fresh fish in general, as well as samu fish. Processing Samu fish sepat takes less time, not in days like bekasam, because this samu fish does not produce a sour taste but a savory taste and the aroma of the samu is dominant. The difference is in the processing time and the taste and aroma of the fish produced only. This activity is also a real step in an effort to process fresh fish so that it lasts a long time by preserving it in a traditional and simple way. It is hoped that participants can gain very good knowledge to be applied when fish that are not valuable during the abundant season if processed properly will be able to provide added value economically and socially, especially to meet the nutritional needs of families and communities
Co-Authors Ahmad Baparki Muhamad Baparki Zulipah Mahdalena Zuraida Zuraida Zuraida