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Ika Rezvani Aprita
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Socialization of the Process of Making Chicken Meatballs With the Addition of Red Spinach Extract (Amaranthus tricolor) in Paya Ue Village, Aceh Besar Ika Rezvani Aprita; Chairil Anwar; Irhami Irhami
Eumpang Breuh : Jurnal Pengabdian Masyarakat Vol 1 No 2 (2022): EUMPANG BREUH: Jurnal Pengabdian Masyarakat
Publisher : Fakultas Pertanian, Universitas Samudra

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Abstract

The purpose of the Community Service Activity is to convey knowledge to the community about alternative uses of vegetables, especially red spinach, the process of processing chicken meat into processed food products in the form of meatballs, explaining the nutritional value of red spinach which is very beneficial for body health and can be a skill for rural communities, especially PKK mothers in providing healthy and nutritious processed food. In Paya Ue Village, Blang Bintang District, Aceh Besar. The Community Service Team consisting of several lecturers assisted by several students conducted a survey and analysis of the situation in the village so that problems in the village could be identified. The problem found is still a lack of understanding of alternative uses of vegetables, especially red spinach (Amaranthus Tricolor), as a vegetable that has high antioxidant value, and can be used in the processing of chicken meat into meatballs. The expected result of the village Community Service activity is that the village community understands the process of processing chicken meat into meatballs with the addition of red spinach extract, and is able to prepare other processed chicken meat so that it has high nutritional value.
EFFECTIVENESS ADMINISTRATION OF SOME NATURAL SUBSTANCES ON THE COAGULATION OF RUBBER (Hevea brasiliensis): EFEKTIVITAS PEMBERIAN BEBERAPA BAHAN ALAMI TERHADAP KOAGULASI LATEKS KARET (Hevea brasiliensis) Dewi Yana; Lukman Martunis; Mizar Liyanda; Ika Rezvani Aprita; Yusnidar
ROCE : Jurnal Pertanian Terapan Vol. 1 No. 2 (2024): JPT ROCE 2, 2024
Publisher : PT. ROCE WISDOM ACEH

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Abstract

Coagulation is one of the processes of bringing together rubber grains contained in latex liquid so that a lump is formed. This study aims to determine the effectiveness of freezing rubber from natural materials such as star fruit, lime, and noni, palm sap. This research was carried out in Punkie Village, Kaway XVI Sub-district, Aceh Barat District from August 2023 until completion. The experimental design used is a non-factorial Completely Randomized Design (CRD) consisting of 5 treatments and 4 replications, namely: K (control), MKD (noni), JNP (lime), NAN (palm sap), BMW (star fruit ). The study results show that the administration of some natural substances has a very significant effect on the coagulation of rubber; the most effective natural substance to coagulate rubber is noni.
Effect of Feeding Time of BSF (Hermatia illucens) Larvae as Supplementary Feed on Growth and Survival Catfish Fry (Clarias sp): PENGARUH WAKTU PEMBERIAN LARVA BSF (Hermatia illucens) SEBAGAI PAKAN TAMBAHAN TERHADAP PERTUMBUHAN DAN KELANGSUNGAN HIDUP BENIH IKAN LELE (Clarias sp) Humeira; Nurul Najmi; Rahmaton Hayati; Kurnia; Ika Rezvani Aprita
ROCE : Jurnal Pertanian Terapan Vol. 1 No. 2 (2024): JPT ROCE 2, 2024
Publisher : PT. ROCE WISDOM ACEH

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This research aims to determine the effect of the timing of feeding BSF larvae (Hermatia illucens) as additional feed on the survival and growth of catfish fry (Clarias sp). This research was conducted for 30 days in May - June 2019 at the Laboratory of the Fish Seed and Feed Production Technology Department, Politeknik Indonesia. The research method used in this study is an experimental method using a completely randomized design (CRD) consisting of four treatments and four replicates resulting in 16 experimental units with treatment A (Control) Adlibitum, B (BSF larvae in the morning) Adlibitum, C (BSF larvae in the afternoon) Adlibitum, and D (BSF larvae in the afternoon) Adlibitum. The provision of BSF larvae (Hermatia illucens) as additional food has a significant effect on survival, specific growth, relative growth, absolute length growth of catfish seeds (Clarias sp). The best treatment is found in treatment B, namely the provision of BSF larvae in the morning as additional feed with a specific growth rate of 0.05 grams/day, absolute length growth of 6.29 cm, relative growth value of 9.64%/day and feed conversion ratio of 0.63.
Effectiveness of Pandan Wangi (Pandanus amaryllifolius) Leaf Extract on The Quality Of Preserving Salted Duck Eggs: EFEKTIVITAS SARI DAUN PANDAN WANGI (PANDANUS AMARYLLIFOLIUS) TERHADAP KUALITAS PENGAWETAN TELUR ITIK ASIN Ika Rezvani Aprita; Zulvia Maika Letis; Mulla Kemalawaty; Chairil Anwar; Sukinem; Irmayanti
ROCE : Jurnal Pertanian Terapan Vol. 1 No. 2 (2024): JPT ROCE 2, 2024
Publisher : PT. ROCE WISDOM ACEH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71275/roce.v1i2.49

Abstract

Duck eggs are a source of animal protein which generally have lower foam properties and stability compared to purebred chicken eggs, so that the use of duck eggs is still very less compared to purebred chicken eggs in various processed food products. One form of processed food product from duck eggs is salted duck eggs which are obtained by preserving them using salt (salting). In the preservation process, duck eggs are very susceptible to contamination, so alternatives are needed that can inhibit bacterial growth. Fragrant pandan leaves (Pandanus Ammaryllifolius) are believed to be able to suppress the growth of Escherichia Coli and Staphylococcus aureus bacteria, which are 2 types of bacteria that are an indication of food safety. The aim of this research is to determine the effectiveness of adding fragrant pandan leaf extract (Pandanus Amoryllifolius) on the quality of salted duck eggs produced. The method used in this research was a Completely Randomized Design (CRD) model analysis with the concentration factor of adding fragrant pandan leaf extract (Pandanus amaryllifolius). The method used in this research was a Completely Randomized Design (CRD) model analysis with the concentration factor of adding fragrant pandan leaf extract (Pandanus Amaryllifolius) consisting of 5 treatments, namely A = 0%, B = 3% C = 6%, D = 9 %, E = 12%. Each treatment was carried out 4 times to obtain 20 experimental units. Each treatment was carried out 4 times to obtain 20 experimental units. The results of the research showed that the addition of fragrant pandan leaf juice (Pandanus Amoryllifolius) had a significant effect on the organoleptic test of salted eggs, marked by a decrease in weight loss, ranging from 0,14-13,26 with an  average value of 3.09. The total microbacterial test ranged between 0.63x10-7 CFU/mL- 16.16 x 10-7 CFU/mL with an average value of 6.15 x 10-7 CFU/mL, and organoleptic test that the panelists still like.  
Training on Making Virgin Coconut Oil (VCO) by Acidification Method in Gampong Lambro Deyah, Kuta Baro District Aceh Besar Regency: PELATIHAN PEMBUATAN VIRGIN COCONUT OIL (VCO) METODE PENGASAMAN DI GAMPONG LAMBRO DEYAH KECAMATAN KUTA BARO KABUPATEN ACEH BESAR Endiyani; Surya Darma; Sri Agustina; Maghfirah; Ika Rezvani Aprita; Irhami; Chairil Anwar; Zulvia Maika Letis; Mizar Liyanda
WISDOM : Jurnal Pengabdian Kepada Masyarakat Wisdom Vol. 1 No. 2 (2024): JPKM WISDOM 2, 2024
Publisher : PT. ROCE WISDOM ACEH

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Abstract

Virgin Coconut Oil (VCO) is a modification of the coconut oil making process so that a product with low water content and free fatty acid content is produced, clear in color, smells good, and has a long shelf life of more than 12 months. This community service activity aims to conduct training in making Virgin Coconut Oil (VCO) using the acidification method in Gampong Lambro Deyah, Kuta Baro district, Aceh Besar Regency. The community gained more knowledge about how to utilize agricultural commodity products, namely coconut and utilize coconut milk into other more useful products, namely VCO. The community of Gampong Lambro Deyah is very enthusiastic and interested in re-processing coconut in the form of coconut milk into Virgin Coconut Oil (VCO) so that residents' knowledge becomes more developed, and the results of the VCO can be used personally or marketed and can increase family income
UTILIZATION OF EGGSHELLS INTO CALCIUM POWDER FOR PLANTS WITH VINEGAR ADDITION IN GAMPONG LAMPISANG, PEUKAN BADA SUB-DISTRICT ACEH BESAR DISTRICT: PEMANFAATAN CANGKANG TELUR MENJADI BUBUK CALSIUMUNTUK TANAMAN DENGAN PENAMBAHAN CUKA DI GAMPONGLAMPISANG KECAMATAN PEUKAN BADAKABUPATEN ACEH BESAR Abdullah, Umar Husein; Sri Agustina; Yusran Akbar; Elvi Zahara; Ika Rezvani Aprita; Hardiansyah A
WISDOM : Jurnal Pengabdian Kepada Masyarakat Wisdom Vol. 1 No. 2 (2024): JPKM WISDOM 2, 2024
Publisher : PT. ROCE WISDOM ACEH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71275/wisdom.v1i2.24

Abstract

This Community Service (CS) activity aims to provide information to the community about the use of eggshells as a source of calcium fertilizer with the addition of vinegar in Gampong Lampisang, Peukan Bada Sub-District, Aceh Besar District. The method of CS activities is that lecturers and students conduct a Gampong location survey which aims to find out the potential and situation in the Gampong, then plan what things will need to be presented and demonstrated to the community. Then the second stage, giving a direct explanation to the community about the Utilization of Egg Shells into Calcium Powder for Plants with the Addition of Vinegar. CS activities carried out in Gampong Lampisang, Peukan Bada District, Aceh Besar District have been carried out very well and smoothly thanks to the assistance of several parties, namely the LPPM Politeknik Indonesia Venezuela, the support of village officials and the people of Gampong Lampisang. The community gained more knowledge about how to utilize the remaining products or eggshell waste into organic fertilizers that are useful for plants and reduce waste in Lampisang Village
UTILIZATION OF RICE STRAW WASTE INTO COMPOST FERTILIZER IN GAMPONG COT CUT, KUTA BARO SUB-DISTRICT ACEH BESAR DISTRICT: PEMANFAATAN LIMBAH JERAMI PADI MENJADI PUPUK KOMPOS  DI GAMPONG COT CUT KECAMATAN KUTA BARO   KABUPATEN ACEH BESAR Husein Abdullah, Umar; Muhammad Afreza; Sri Agustina; Ika Rezvani Aprita; Endiyani; Maghfirah; Mulyanti; Hardiansyah A
WISDOM : Jurnal Pengabdian Kepada Masyarakat Wisdom Vol. 2 No. 1 (2025): JPKM WISDOM 3, 2025
Publisher : PT. ROCE WISDOM ACEH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71275/wisdom.v2i1.55

Abstract

This Community Service (CS) activity aims to provide information to the community about the utilization of rice straw waste into compost in Gampong Cot Cut, Kuta Baro Sub-district, Aceh Besar District, by utilizing natural resources in the surrounding area so that it can improve the community's economy. Poliven lecturers and students to find out the potential and situation in Gampong Cot Cut Furthermore, planning activities that will be carried out and demonstrated to the community of Gampong Cot Cut. Then the second stage is providing direct explanations to the community about the utilization of rice straw waste in compost fertilizers. The stages of how to make it are: The available rice straw waste is chopped/reduced in size and then mixed with cow dung. Then the EM4 solution is added. The mixture is stirred evenly and tightly closed, and the fermentation process is carried out for 1 month. The CS activity carried out in Gampong Cot Cut, Ingin Jaya Sub-district, Aceh Besar District has been carried out very well and smoothly thanks to the assistance of several parties, namely LPPM Politeknik Indonesia Venezuela, support from the apparatus, and the community of Gampong Cot Cut. This CS activity is useful for developing the potential of the community to be more creative in creating new things, and the community is greatly helped by the demonstration of making rice straw compost.
SOCIALIZATION OF THE APPLICATION OF HALAL CERTIFICATES FOR MICRO, SMALL AND MEDIUM ENTERPRISES (UMKM)IN UNING TERITIT VILLAGE, BUKIT SUB-DISTRICTBENER MERIAH DISTRICT: SOSIALISASI PENERAPAN SERTIFIKAT HALAL BAGI PELAKU USAHA MIKRO KECIL DAN MENENGAH (UMKM)DI DESA UNING TERITIT KECAMATAN BUKITKABUPATEN BENER MERIAH Cut Nelly; Hadi Susilo; Kamaruddin Hasan; Azhar Ishak; Ika Rezvani Aprita
WISDOM : Jurnal Pengabdian Kepada Masyarakat Wisdom Vol. 2 No. 1 (2025): JPKM WISDOM 3, 2025
Publisher : PT. ROCE WISDOM ACEH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71275/wisdom.v2i1.93

Abstract

Uning Teritit Village is located in the Bukit sub-district of Bener Meriah Regency. This village has several MSMEs, especially in the fields of agriculture and plantations. MSME owners still do not know the benefits and objectives of the halal certification process. MSME owners consider the halal certification process complicated due to the lack of information obtained. This activity is expected to provide an understanding of the benefits and importance of halal certificates for MSMEs. This community service activity is a collaboration of lecturers and halal process assistants. This activity consists of the preparation stage and the implementation stage of the socialization of the application of halal certificates and involves 10 MSMEs in Uning Teritit Village. The method used in this socialization is in the form of providing material and discussion. The results of the socialization showed the interest of MSME players to take part in the process of obtaining halal certification as an effort to increase consumer confidence and product quality. This service activity can provide positive value to the development of MSMEs in Uning Teritit Village
UTILIZATION OF FINE BRAN WATER FERMENTATION EXTRACT WITH DIFFERENT DOSES AGAINST POPULATION OF SILK WORMS (Tubifex sp): PEMANFAATAN EKSTRAK FERMENTASI AIR DEDAK HALUS DENGAN DOSIS YANG BERBEDA TERHADAP POPULASI CACING SUTRA (Tubifex sp Humeira; Kurnia; Nurhatijah; Indah Permata Sari; Ika Rezvani Aprita; Zulvia Maika Letis; Nurviana
ROCE : Jurnal Pertanian Terapan Vol. 2 No. 1 (2025): JPT ROCE 3, 2025
Publisher : PT. ROCE WISDOM ACEH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71275/roce.v2i1.97

Abstract

The purpose of this study was to determine the effect of fermented bran extract with different doses on the biomass growth of Silkworms (Tubifex sp). This research was conducted in August 2021 at the Laboratory of the Fish Seed and Feed Production Technology Study Program, Politeknik Indonesia Venezuela. The design used was a non-factorial completely randomized design consisting of 4 treatments and 4 replicates. The highest biomass of silkworms (Tubifex sp) was obtained in treatment A (without the addition of fine bran fermentation extract) with an average biomass of 32.5 grams, while the best absolute length growth of silkworms was obtained in treatment D (Addition of 200 ml fine bran fermentation extract) with a length value of 2.5 cm. The results of the analysis of variance showed that the addition of fermented bran extract had a significant effect (P>0.05) on biomass and absolute length growth of silkworms (Tubifex sp). Water quality results showed pH ranged from 8.4 - 10.4 and water temperature ranged from 26.9-270C.
INFLUENCE OF ARENA (Arenga pinnata) SUGAR ADDITION WITHDIFFERENT PERCENTES ON THE QUALITY OF CHICKEN MEATFRIED FRUITS: PENGARUH PEMBERIAN GULA AREN (Arenga pinnata) DENGANPERSENTASE YANG BERBEDA TERHADAP KUALITAS DENDENG SAYAT DAGING AYAM Kemalawaty, Mulla; Irhami; Chairil Anwar; Ika Rezvani Aprita
ROCE : Jurnal Pertanian Terapan Vol. 2 No. 1 (2025): JPT ROCE 3, 2025
Publisher : PT. ROCE WISDOM ACEH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71275/roce.v2i1.98

Abstract

Jerky is a traditionally processed meat preservative product. Jerky is a slab-shaped food made from slices or grinds of fresh meat that is seasoned in dry cured meat which has the characteristics of food with low humidity and high protein content. The method used in the research was a completely randomized design (CRD) methods in the same directions with 4 treatment levels (A = 0%, B = 10%, C = 20%, D = 30%) and 5 replications. The results showed that different percentages of addition of palm sugar (0%, 10%, 20% and 30%) had a very significant effect on water content and organoleptic values of colour, taste, aroma and texture and significantly affected the microbial test. The highest water content analysis was found in the handling without the addition of the percentation of palm sugar 0% (13.77%) and the smallest in the handling of 30% (10.48%). The highest total microbial analysis was found in the handling without the addition of 0% palm sugar percentation ( 94.50 cfu / mL) and the smallest at the supplementary of 10% (25.96 cfu / mL) percentages of palm sugar. Jerky in chicken meat with the highest organoleptic quality was acquired in the handling with the supplementary of 30% palm sugar with colour characteristics 2.85; flavour 2,94; smell 2.69; and texture 2.91; at the level of reception rather like.
Co-Authors Abdi Juryan Ladianto Abdullah, Umar Husein Agustina Azhar Ishak Chairil Anwar Chairil Anwar Cut Nelly Dewi Yana Dewi Yana Elvi Zahara Endiyani Endiyani, Endiyani Fachry Abda El Rahman Fatahu, Fatahu Hadi Susilo Hardiansyah A Harmiaty Bahar Hatipah Humeira Husein Abdullah, Umar Indah Permata Sari Irhami Irhami Irhami Irhami, Irhami Irmayanti Irmayanti Irmayanti, Irmayanti Jayawarsa, A.A. Ketut Kamaruddin Hasan Kemalawaty, Mulla Kurnia Lukman Martunis MAGHFIRAH Maghfirah Maghfirah Marlina Mizar Liyanda Muhammad Afreza Mulla Kemalawaty Mulyanti Nasrita Nurfiani Syamsuddin Nurhatijah Nurul Najmi Nurviana Rahmaton Hayati Ramadhan, Muhammad Rahmad Rina Kurniaty Salimatun Nahar Saudah Sofia Keumalasari Sri Agustina Sukinem Suraiya Nazlia Suri Purnama Febri Surya Darma Susanti Susanti Ulan Agustina Virna Muhardina Windayani Yusran Akbar Zulvia Maika Letis