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All Journal Jurnal Biometrika dan Kependudukan (Journal of Biometrics and Population) JIMKesmas (Jurnal Ilmiah Mahasiswa Kesehatan Masyarakat) Nature: National Academic Journal of Architecture Jurnal Surya Masyarakat Jurnal Ilmiah Kesehatan Promotif TIMPALAJA: Architecture Student Journal Jurnal Pengabdian Papua International Journal of Management, Entrepreneurship, Social Science and Humanities (IJMESH) Indonesian Research Journal on Education JURNAL BIOLOGI PAPUA Innovative: Journal Of Social Science Research Jurnal Maps (Manajemen Perbankan Syariah) Bakti Hayati
Irma Rahayu, Irma
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Journal : Bakti Hayati

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Edukasi Tentang Jamur Sagu dan Konservasinya Bagi Siswa SD di Kampung Kehiran Kabupaten Jayapura Sufaati, Supeni; Budi, I Made; Rahayu, Irma; Ramandey, Erlies P.
Bakti Hayati: Jurnal Pengabdian Indonesia Vol. 3 No. 2 (2024)
Publisher : Jurusan Biologi FMIPA Universitas Cenderawasih

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31957/bhjpi.v3i2.4172

Abstract

The local people of Kehiran Village are heavily reliant on a sustainable harvesting of sago mushrooms from the surrounding forest; this not only provides them with a source of income, but sustenance too. In order to preserve this invaluable knowledge, it is imperative to educate the younger generation on the morphology, nutritional value and beneficial effects that sago mushrooms offer. This can be achieved through educational programmes for elementary school students in Kehiran Village, which should include information on the importance of conservation and habitat protection. This educational initiative was conducted at SDN Inpres Kehiran in Jayapura Regency from June to September 2024, utilising a multifaceted approach encompassing lectures, focus group discussions, participatory planning, and hands-on practicals.The programme met with remarkable success, surpassing initial expectations, largely due to the enthusiastic participation of the students and the instrumental role played by the Principal and teaching staff in its seamless execution.
Diseminasi Produk Olahan Jamur Tiram Putih (Pleurotus ostreatus) Dalam Mendukung Program Makanan Bergizi Gratis (MBG) SMA IT Qurrota A’yun Jayapura Rahayu, Irma; Sufaati, Supeni; Suharno; Toruan, Alpredo Dias Agape L.; Ruhani, Annisa Alfadillah; Maulani, Sherlita
Bakti Hayati: Jurnal Pengabdian Indonesia Vol. 4 No. 2 (2025)
Publisher : Jurusan Biologi FMIPA Universitas Cenderawasih

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31957/bhjpi.v4i2.5025

Abstract

The dissemination of processed white oyster mushroom (Pleurotus ostreatus) products in support of the Free Nutritious Food Program (MBG) aims to enhance the knowledge and skills of students at Qurrota A'yun Integrated Islamic Senior High School (SMA IT) Qurrota A'yun Jayapura regarding the importance of consuming nutritious food through the utilization of white oyster mushrooms as a local food ingredient supporting the MBG program. This activity was motivated by the low level of students’ nutritional awareness and the limited variety of nutritious foods available in the school environment. The methods employed included socialization, demonstrations, and hands-on training in processing oyster mushrooms into three healthy food products crispy mushrooms, mushroom nuggets, and mushroom dimsum. The activity involved 20 students from grades X and XI. Evaluation was conducted using pre-test and post-test assessments to measure improvements in participants’ knowledge. The results indicated a significant increase in students’ understanding of the benefits and nutritional value of oyster mushrooms, rising from 55% to 100%. Furthermore, 70% of the participants expressed willingness to try and consume processed oyster mushroom products as an alternative MBG food option. Crispy mushrooms emerged as the most preferred product due to their savory flavor and crispy texture. Overall, this activity successfully enhanced nutritional awareness, developed healthy food processing skills, and created opportunities for the development of oyster mushroom based products as an innovative and sustainable food source to support the MBG program in schools in Jayapura.
Pengayaan Wawasan Siswa-Siswi SDIT Qurrota A’yun Dalam Budidaya Jamur Tiram Putih (Pleurotus ostreatus) Melalui Kegiatan Outing Class Suharno; Sufaati, Supeni; Rahayu, Irma; G.A.G. Rumbrawer, Fawuni; Ruhani, Annisa A.; Irjayanti; Wambrauw, Nancy O.; Muhhida, Wilda Z.
Bakti Hayati: Jurnal Pengabdian Indonesia Vol. 4 No. 2 (2025)
Publisher : Jurusan Biologi FMIPA Universitas Cenderawasih

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31957/bhjpi.v4i2.5241

Abstract

Oyster mushroom cultivation is an activity that can be introduced to school students as an effective learning tool. This activity introduces children to the growth process of oyster mushrooms and increases their awareness of environmental and sustainability issues. It is also an interesting teaching and learning process that motivates students to actively participate in learning through various techniques, such as an outing class. The outing class activity focused on enriching the knowledge of SDIT Qurrota A'yun students in oyster mushroom cultivation science at the greenhouse of the biology department at FMIPA UNCEN. The activity took place from February to May of 2025. Fifty fifth-grade students attended the Outing Class. The activity aimed to educate students about oyster mushrooms, teach them how to cultivate white oyster mushrooms, and inform them about the benefits of oyster mushrooms in everyday life. Methods included focus group discussions, participatory planning, and practice. The results showed that the outing class increased students' interest and enthusiasm in learning outside the school environment. Out of 100% of the total participants, approximately 67% knew about white oyster mushrooms. Questionnaires and the activity showed an increase in knowledge about identifying and cultivating oyster mushrooms. It is hoped that this activity will motivate students to participate
Co-Authors A’raaf Tauhid, Fahmyddin Abdul Rahman Akmal Akmal Al Zuhri alfiah alfiah Alif, Adimas Buyar Amin, Burhanuddin Anam, Asyraful Andi Hildayanti Andi Nur Fadillah, Andi Nur Arifin, Muhammad Zuhri Azis, Rahmawati Azizah, Nur Faiqah Azizah, Nurfaiqah Burhanuddin Burhanuddin Chandra Gunawan, Mahesha Tifany Darmawan Darmawan Fachlevy, Andi Faizal Fahrul Rizal, Fahrul Farmawaty, Farmawaty G.A.G. Rumbrawer, Fawuni I Made Budi Ign. Joko Suyono Ikhsan Ikhsan Irawan Yusuf IRFAN IDRIS Irjayanti Jumasrah, Jumasrah Kabes, Wetty Q.M.A. Kabes, Wetty Queenisa Kinasih, Alifia Sekar Wana Kurnia, Elvira Dewi Mahmudi Mahmudi Mantek, Mesak Marua, Irwansyah Usman Marwati Marwati Masriadi, Masriadi Maulani, Sherlita Muhammad Attar Muhhida, Wilda Z. Muhrizat, Nurul Ilmi Dian Muthmainnah, Nurul Muzdar, Muhammad Ajwad Nani Yuniar Nawir, Muhammad Yahya Nur Humaira Nurfadilla, Nurfadilla Nuri Aslami Nursahfika Arman, Nursahfika Nursyam Nursyam Nurul Qalbi, Nurul Nurul Rezkiyah Wahyuningsih Pratiwi, Nurazizah Puguh Sujarta Qadri, Ahmad Al Rachmawati, Febi Rahmani, Ahmad Ibrahim Ramandey, Erlies P. Ratriana Said Bunawardi Resky, Ahmad Awal Rosye H.R. Tanjung Rudianto Rudianto Ruhani, Annisa A. Ruhani, Annisa Alfadillah Saha, Riska Sam , Mukhlishah Samsidarwati, Besse Setyawan, Agustinus Silmi Sulthan, Silmi Siti Daryati, Siti Sitti Aisyah Rahman, Sitti Aisyah Sriany Ersina St. Aisyah Rahman, St. Aisyah Suharno Suharno Suharno Sumarni Sumarni Supeni Sufaati Suriani Binti Masri Suwarno, Ham Suwito Suwito Syamsiar, Syamsiar Syukur, Idris Tahir, Andhy Masardy Tangkepayung, Natalie J. Taufik Arfan Toruan, Alpredo Dias Agape L. Ulfirah, Rahmayanti Vita Purnamasari Wambrauw, Daniel Z.K. Wambrauw, Nancy O. Wasilah Wasilah Yuliana Yuliana Yusuf, Nurazizah