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All Journal DIMAS: Jurnal Pengabdian Masyarakat Jurnal Keperawatan Social Impact Journal
Ikha Rahardiantini
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Religion Humanities Biochemistry, Genetics & Molecular Biology Dentistry Education Environmental Science Health Professions Immunology & microbiology Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Veterinary Other

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Journal : Social Impact Journal

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Public Sphere of Hannah Arendt (Review of Hannah Arendt's Thoughts) Ibnu, Cian; Ikha Rahardiantini; Lili Sartika; Masyitah Novia Yanti; Aulia Chintara Wanda
Social Impact Journal Vol. 3 No. 1 (2024): Social Impact Journal
Publisher : GoResearch - Research & Publishing House

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61391/sij.v2i2.173

Abstract

This study aims to examine the concept of public sphere according to Hannah Arendt. The study of public sphere uses a content analysis approach to Hannah Arendt's thoughts and works. This analysis is based on qualitative data content analysis, namely data sourced from written works, both direct works and works about her. The research strategy used is a narrative content analysis strategy, using in-depth interviews with figures who understand the thoughts being studied. The results of the study found that the concept of public sphere according to Hannah Arendt was built by a unique element, namely Vita Acktiva. Through this concept, humans are defined as creatures who are always active. Both mental and sensory activities. Whether it is inner action or real action. Human life that only thinks, wants and considers is included in mental actions or inner actions of humans. While the life of human activity working, creating and speaking is included in real action. An action or behavior that is able to build a world together with fellow humans.
Public Sphere Concept Education in Society for Student Executive Board Hang Tuah Tanjungpinang Health Science College Ibnu, Cian; Ikha Rahardiantini; Lili Sartika; Masyitah Novia Yanti; Aulia Chintara Wanda
Social Impact Journal Vol. 3 No. 1 (2024): Social Impact Journal
Publisher : GoResearch - Research & Publishing House

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61391/sij.v3i1.183

Abstract

The concept of public sphere according to Hannah Arendt is a sphere built by distinctive elements, namely from human and social conditions, namely Vita Acktiva. Through this formulation, humans are defined as creatures who are always active. Both mental activities and sensory activities. Whether it is inner action or real action. Human life that thinks, wants and considers is included in mental actions or inner actions of humans. While the life of human activity working, creating and speaking is included in real actions or speech. An action or behavior that is able to build a world together with fellow humans. The results of this community service activity are that participants understand the values ​​contained in public sphere. The conclusion of this community service activity shows an increase in knowledge and attitudes of educational participants about public sphere. All participants are enthusiastic about following the activity material from the beginning to the end and are actively discussing intensively in following the entire educational process.
Cultural Meanings and Social Functions of Raw Shellfish Consumption in a Coastal Indonesian Community Cian Ibnu Sina; Mila Abdullah; Syamilatul Khariroh; Ikha Rahardiantini; Wasis Pujiati; Ernawati
Social Impact Journal Vol. 4 No. 2 (2025): Social Impact Journal
Publisher : GoResearch - Research & Publishing House

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61391/sij.v4i2.283

Abstract

This study aims to uncover the unique coastal culture of the Riau Islands, namely the culture of processed raw shellfish. The habit of consuming processed raw shellfish is certainly familiar to both traditional and modern communities. Raw shellfish consumption is widely found in various places around the world, including Asia; for example, in Japan, there's sashimi; in Europe, specifically in Spain, there's ceviche de calamares; and in Korea, there's sannakji. The approach used in this study is a descriptive qualitative study with a specific case study of the culinary scene in Tanjung Bungsu Village, Resun Pesisir, North Lingga District, Lingga Regency, Riau Islands Province. This small village has inherited a distinctive coastal culture, with fishing as the primary livelihood of the local community in the Riau Islands region. The results of this study found a common practice of consuming raw shellfish made from various types of shellfish, especially clams (Tridacna gigas), mixed with natural spices and prepared traditionally. They call it bekasam, a fermented product made from raw shellfish.
Bekasam as a Pedagogical Medium in Food Processing Education: Educational Outcomes and Social Implications Mila Abdullah; Cian Ibnu Sina; Syamilatul Khariroh; Ikha Rahardiantini; Wasis Pujiati; Ernawati
Social Impact Journal Vol. 4 No. 2 (2025): Social Impact Journal
Publisher : GoResearch - Research & Publishing House

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61391/sij.v4i2.284

Abstract

Bekasam is a term for a dish made from raw shellfish mixed with natural spices and herbs. This culinary delicacy is similar to the dekke naniura of the Toba Batak people or the gohu fish, a dish typical of the Ternate people, a dish made from raw tuna mixed with lime, salt, and basil. Consuming this raw fish is very popular in Japan, known as sashimi. It turns out that Indonesian cuisine is no less interesting than Japan's; we also have a culinary tradition of fermented fresh shellfish. The method used was to educate participants not only on preserving this tradition but also on how to develop it into an alternative culinary specialty of the sea or coastal culture. The outcome of this community service activity was that participants understood the value of coastal cultural heritage, which, if not preserved, will be lost over time. The conclusion of this community service activity showed an increase in the participants' knowledge and attitudes toward preserving this alternative culinary specialty as a distinctive part of coastal culture. All participants enthusiastically participated in the series of activities and listened attentively to the material presented.
Co-Authors Aulia Chintara Wanda Cian Ibnu Sina David Kurniawan Edia Saputry Ernawati Ibnu, Cian Lili Sartika Lili Sartika Linda Widiastuti Liza Wati Mawar Eka Putri Mawar Eka Putri Mila Abdullah Syamilatul Khariroh Utari Yunie Atrie Wasis Pujiati Widiastuti, linda Wiwiek Liestyaningrum Yanti, Masyitah Novia Yusnaini Siagian