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All Journal Sodality: Jurnal Sosiologi Pedesaan Jurnal MIPA Bioma : Berkala Ilmiah Biologi Jurnal Art Nouveau Jurnal Ilmiah Mahasiswa FEB Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Integritas: Jurnal Antikorupsi Mesin Abditani : Jurnal Pengabdian Masyarakat Jurnal Ilmiah Mandala Education (JIME) Jurnal Penelitian IPTEKS Journal of Food and Culinary Jurnal Pengabdian Kepada Masyarakat (Mediteg) Jurnal Ilmiah Tindalung Jurnal Ilmiah Tatengkorang Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) JURNAL PERIKANAN TROPIS PELAGICUS: Jurnal IPTEK Terapan Perikanan dan Kelautan Indonesian Journal of Education Methods Development Batara Wisnu : Indonesian Journal of Community Services Jurnal Puan Indonesia TRILOGI: Jurnal Ilmu Teknologi, Kesehatan, dan Humaniora Abdimas Indonesian Journal JURNAL PENGABDIAN PENDIDIKAN MASYARAKAT (JPPM) Jurnal Penelitian Chanos Chanos Sewagati Amal Ilmiah: Jurnal Pengabdian Kepada Masyarakat
Eko Cahyono, Eko
Staf Pengajar di Departemen Sains-Komunikasi dan Pengembangan Masyarakat (SKPM) Fakultas Ekologi Manusia (FEMA) Institute Pertanian Bogor.
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Building Patience Character in Elementary Students through Prophet Yusuf’s Story: Membangun Karakter Kesabaran pada Siswa Sekolah Dasar Melalui Cerita Nabi Yusuf Cahyono, Eko; astutik, anita puji
Indonesian Journal of Education Methods Development Vol. 20 No. 4 (2025): November
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/ijemd.v20i4.937

Abstract

General Background: Bullying, as a persistent form of intentional oppression and violence, has become an escalating problem in schools, negatively affecting students’ academic and social development. Background (Specific): In the elementary school context, children often lack the resilience to face bullying, thus requiring character education rooted in moral and religious values. Knowledge Gap: Previous studies have explored patience in Islamic teachings generally, yet limited research has contextualized the story of Prophet Yusuf as a medium to cultivate patience specifically in addressing bullying among elementary students. Aim: This study seeks to examine whether the story of Prophet Yusuf can foster patience in 5th grade students at SDN Tales 2 in responding to bullying. Results: Using qualitative methods through interviews, observations, and documentation, findings reveal that storytelling about Prophet Yusuf inspires students to endure bullying experiences with patience and refrain from retaliation. Novelty: The integration of Qur’anic narratives into character formation provides a contextual and practical approach to reducing negative behaviors in schools. Implications: The study suggests that incorporating religious storytelling in educational settings not only enriches moral education but also offers an effective strategy for fostering resilience and patience in young learners against bullying. Highlights: Story of Prophet Yusuf fosters patience against bullying. Religious storytelling strengthens character education in elementary schools. Novel approach links Qur’anic values with anti-bullying strategies. Keywords: Character Formation, Patience, Bullying, Elementary Students, Prophet Yusuf
KAREKTERISTIK PINDANG DARI BAHAN BAKU IKAN LAYANG (Decapterus sp.) Cahyono, Eko; Wodi, Stevy Imelda Murniati; Yanis, Saifulah
Jurnal Ilmiah Tindalung Vol 9 No 2 (2023): Jurnal Ilmiah Tindalung
Publisher : Pusat Penelitian dan Pengabdian Pada Masyarakat, Politeknik Negeri Nusa Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54484/jit.v9i2.570

Abstract

Ikan pindang merupakan salah satu produk olahan yang paling popular. Keunggulan ikan pindang adalah ikan pindang merupakan produk siap saji. Penentuan nilai gizi berdasarkan produk pindang ikan layang perlu dilakukan agar konsumen aman dalam mengonsumsinya. Tujuan penelitian untuk mengetahui nilai pengujian kadar air, kadar abu dan organoleptik. Penelitian dilakukan secara deskriktif dan dibandingkan dengan standard pengujian dan beberapa hasil penelitian. Pengujian yang dilakukan meliputi kadar air, kadar abu, dan organoleptik. Hasil pengujian kadar air pada konsentrasi 10 persen sebesar 70.29%, konsentrasi 15 persen sebesar 68.26 konsentrasi 20 persen sebesar 70.57 dan kadar abu pada konsentrasi 10% ebesar 1.67 persen, konsentrasi 15 persen sebesar 2.00 persen, konsentrasi 20 persen sebesar 2.30 persen. untuk nilai organoleptik masih sesuai dengan standar yang ditatapkan oleh SNI. Fish boiled is wrong one product processed which most popular. Superiority fish boiled is fish boiled is product ready serve. Determination of the nutritional value based on pindang ikan layang needs to be done so that consumers are safe in consuming it. The aim of the study was to determine the value of testing for water content, ash content and organoleptic. The research was conducted descriptively and compared with standard testing and some research results. Tests carried out included moisture content, ash content, and organoleptic. The results of testing the water content at a concentration of 10 percent was 70.29 percent, a concentration of 15 percent was 68.26, a concentration of 20 percent was 70.57 and the ash content at a concentration of 10 percent was 1.67 percent, a concentration of 15 percent was 2.00 percent, a concentration of 20 percent was 2.30 percent. for organoleptic values ​​are still in accordance with the standards set by SNI.
Enhancing functional rice crackers with Rhizophora mucronata leaves origin Sangihe Islands: A novel approach to boost nutritional and antioxidant properties Tanod, Wendy Alexander; Cahyono, Eko; Rieuwpassa, Frets Jonas; Ansar, Novalina Maya Sari; Sambeka, Yana; Ijong, Frans Gruber; Mandeno, Jefri Anthonius; Palawe, Jaka Frianto Putra
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 4 (2025)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2025.008.04.3

Abstract

This study aims to develop rice crackers into a functional food enriched with mangrove leaves (Rhizophora mucronata) from the Sangihe Islands, Indonesia, to improve their nutritional and antioxidant capacities. Mangrove leaves were extracted and analyzed using Gas Chromatography-Mass Spectrometry (GC-MS), revealing 10 fatty acid-derived compound profiles. Rice crackers were produced by adding R. mucronata leaf pulp and evaluated for proximate composition (moisture, ash, protein, fat, carbohydrate, and energy), sensory characteristics, and antioxidant capacity. Proximate analysis showed that the rice crackers contained 12.62% protein, 18.51% fat, and 59.75% carbohydrate and complied with the Indonesian National Standard (SNI) for rice crackers regarding moisture content (5.71%). Sensory evaluation showed that rice crackers with added mangrove leaves were well accepted by panelists, with “like” to “very like” ratings for appearance, aroma, taste, and texture. The antioxidant capacity of rice crackers with the addition of mangrove leaves showed moderate activity (IC50 = 123.38 µg/mL) despite a decrease due to the frying process. This study concluded that R. mucronata leaves can be a potential functional ingredient, providing nutritional benefits and antioxidant properties in rice crackers.
Co-Authors A.A. Ketut Agung Cahyawan W AA Sudharmawan, AA Agus Turambi Anita Puji Astutik Aprelia Martina Tomasoa, Aprelia Martina Ari Wibowo Azzahwa, Sarah Baeruma, Apriani Onisye Bayu Wijayantini, Bayu Biahimo, Syahputra Bilqis, Dewi Shofya Dewanto, Didit Kustantio Ely John Karimela Farid Kamal Muzaki Frans Gruber Ijong Frets Jonas Rieuwpassa Gusman, Erry Hardman Budiardjo, Hardman Hasanah, Enung Hidayat, Subhan I Wayan Suweca If'all, If'all Imron, Ach Zaeni Jaka Frianto Putra Palawe Janis, Ronaldo Ferdinan Kasaluhe, Meityn Kendek, Tasya Jenifel Kundiman, Gita Artika Putri Kurniasih, Hendi Lawendatu, Angryani Enjel Lawendatu, Angryani Enjela Maalua, Sheyla Mahihody, Astri Mahihody, Astri Juwita Makisake, Nadia Arlina Maliode, Yunita Isabela Mandalika, Ervina Dian Mandeno, Jefri Anthonius Mandiangan, Meyrijean Meityn Disye Kasaluhe Melongkade, Regina Juliana Muzakki, Nurul Nashrullah, Muhammad Pandu Novalina Maya Sari Ansar Obyn Imhart Pumpente Palijama, Martje Leninda Pande Made Kutanegara Pramardika, Dhito Dwi Prastitianti, Desy Refer Iqbal Tawakkal Rorong, Miranda Salele, Meylan Joiske Saputri, Tasya Indah Septania Takasiaheng Serlina, Annisa Siegfried Berhimpon Somba, Vira Valentine Sukirman Sukirman Sulistyanto, Sulistyanto Tampany, Ighen Tampi, Regina Romalya Meilan Tengkue, Fiorenza Puspa Indah Tengkue, Florenza Puspa Indah Tillah, Mardha Tinungki, Maria Notosari Tondais, Jumardi Toni Herlambang Turambi, Agus Wendy Alexander Tanod Wodi, Stevy Imelda Wodi, Stevy Imelda Murniati Yana Sambeka Yanis, Saifulah