Article Per Year (5 Year)
p-Index From 2021 - 2026
0.61
P-Index
This Author published in this journals
All Journal JURNAL PENDIDIKAN ROKANIA Dinamisia: Jurnal Pengabdian Kepada Masyarakat CONSEN: Indonesian Journal of Community Services and Engagement
Jismi Mubarrak
Universitas Pasir Pengaraian
Religion Computer Science & IT Education Engineering Environmental Science Physics Social Sciences Other

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Sosialisasi Pembuatan Bakteri Fotosintesis sebagai Penyubur Tanaman : Socialization of Making Photosynthetic Bacteria as Plant Fertilizer Eti Meirina Brahmana; Dahlia Dahlia; Jismi Mubarrak; Rena Lestari; Rio Karno; Arief Anthonius Purnama
CONSEN: Indonesian Journal of Community Services and Engagement Vol. 2 No. 2 (2022): Consen: Indonesian Journal of Community Services and Engagement
Publisher : Institut Riset dan Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (369.634 KB) | DOI: 10.57152/consen.v2i2.463

Abstract

This service activity aims to increase students' knowledge about photosynthetic bacteria as plant fertilizers, so that they can increase student awareness to increase knowledge and it is hoped that knowledge can be used as capital for entrepreneurship. This activity also provides knowledge about photosynthetic bacteria starting from the understanding, characteristics to the working mechanism of bacteria. Methods and techniques of socialization consist of: planning, action and reflection. In planning, the preparation and dissemination of activities were carried out, at the action stage, the service was carried out starting with the exposure of photosynthetic bacteria, the working mechanism of bacteria and their benefits as plant fertilizers, and a question and answer session was held. The next stage is reflection, which is done by analyzing the participants' responses to the activities that have been carried out. In this service activity, the students were enthusiastic.
Kajian Etnosains Membuat Jeruk Maman Sebagai Sumber Pembelajaran IPA Azmi Asra; Jismi Mubarrak
JURNAL PENDIDIKAN ROKANIA Vol 8 No 2 (2023): Jurnal Pendidikan Rokania
Publisher : STKIP ROKANIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37728/jpr.v8i2.961

Abstract

The identity of local cultural ownership in Indonesia needs to be improved as a source of learning in science education. The development of the current 2013 curriculum in science education pays attention to local cultural wisdom (ethnoscience) national identity, character and local cultural customs. This study uses a descriptive descriptive approach that tries to observe and conduct a comprehensive study of the implementation of meaningful learning which can be done by associating science concepts with community activities around students, especially activities related to culture, customs of the surrounding community which are one of the one identity of the Indonesian nation.
Bika ( Cocoa Beans) Into Processed Chocolate Eti Meirina Brahmana; Dahlia; Jismi Mubarrak; Dina Rosita; Miftahul Jannah
Dinamisia : Jurnal Pengabdian Kepada Masyarakat Vol. 7 No. 5 (2023): Dinamisia: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31849/dinamisia.v7i5.16459

Abstract

SMK Zaidar Yahya located in Rokan Hulu Regency had a food service department that had one of the expertise competencies, namely entrepreneurs in the field of food supply business. These students had a golden opportunity in the processing of chocolate from cocoa beans (Theobromo cacao, L.). The methods used were site surveys and discussions with partners, trials of chocolate making in the laboratory, training and socialization, and evaluation. The results of the service showed an increase in partner empowerment where partners understood 77.27% of the material delivered based on the pretest and posttest results provided. Increased knowledge of economic value from upstream to downstream. Increased motivation to become an entrepreneur and willingness to learn and try optimally. The availability of simple cocoa bean processing facilities and increased knowledge of partners in processing cocoa beans. Increased knowledge about the technology of processing cocoa beans into processed chocolate such as milk chocolate and dark chocolate. Analysis of the satisfaction survey showed that the category was very satisfied with a value of 91.04%.
Co-Authors Arief Anthonius Purnama Azmi Asra Dahlia Dahlia - Dina Rosita Eti Meirina Brahmana Miftahul Jannah Rena Lestari, Rena Rio Karno