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All Journal Jurnal Agroteknologi Pertanian dan Publikasi Riset Ilmiah (JAPPRI) Jurnal Pengabdian Masyarakat Bhinneka
Rosalina, Olyfia
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Agriculture, Biological Sciences & Forestry Computer Science & IT Economics, Econometrics & Finance Education Public Health

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PENGARUH PEMBERIAN ZAT PENGATUR TUMBUH (ZPT) DAN TINGKAT KEMASAKAN BUAH TERHADAP PERKECAMBAHAN BENIH KOPI ARABIKA (Coffea arabica L.) VARIETAS Gayo 1 Rosalina, Olyfia; Khadijah, Khadijah; Habibi, Soni
Cangkok Vol 3 No 2 (2021): September : Jurnal Agroteknologi  Pertanian dan Publikasi Riset Ilmiah
Publisher : Universitas Gajah Putih

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (367.368 KB) | DOI: 10.55542/jappri.v3i2.134

Abstract

Olyfia Rosalina "The Effect of Growth Regulatory Substances (ZPT) and Fruit Maturity Rate on the Germination of Arabica Coffee (Coffea arabica L.) Variety Gayo 1". This research was conducted in the laboratory of the Faculty of Agriculture, Gajah Putih University, Pegasing sub-district, Central Aceh district, with an altitude of 1,200 m above sea level. This research was conducted on 22 October 2019 to 20 December 2019. This study aimed to determine the effect between giving growth agents (ZPT) with treatments of 100 cc / l (T1), 150 cc / l (T2) and 200 cc / l (T3) and to determine the effect of the ripeness level of Arabica coffee fruit. treatment of red fruit (B1), reddish yellow fruit (B2) and brown fruit (B3). On the germination of Arabica coffee seeds varieties Gayo 1. The use of growth regulators (ZPT) has a very significant effect on the potential for growth, germination, wet weight and dry weight of sprouts, the best use of growth regulators (ZPT) is the treatment of 200 cc / l (T3). The level of ripeness of the coffee cherries had a very significant effect on the potential for growth, germination, wet weight and dry weight of sprouts, the level of ripeness of the best coffee cherries with the treatment of red fruit (B1). There is a very real interaction with the treatment of growth regulators (ZPT) and the level of fruit maturity in the growth potential test. The best results were obtained at the interaction between 200 cc / l (T3) treatment and red (B1) or (T3 B1) fruit ripeness.
PENGARUH PEMBERIAN EKSTRAK DAUN GAMAL (Gliricidia sepium) DENGAN INTERVAL PENYEMPROTAN TERHADAP PERTUMBUHAN BIBIT KOPI ARABIKA (Coffea arabica L.) Varietas Ateng super Mulyono, Mulyono; Rosalina, Olyfia; Arjuna, Windi
Cangkok Vol 3 No 2 (2021): September : Jurnal Agroteknologi  Pertanian dan Publikasi Riset Ilmiah
Publisher : Universitas Gajah Putih

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (340.753 KB) | DOI: 10.55542/jappri.v3i2.135

Abstract

Arabica coffee (Coffea arabica L.) is a traditional type of coffee with the best taste. Most of the coffee available is made using Arabica coffee beans. This coffee comes from Ethiopia and is now cultivated in various parts of the world, from Latin America, Central Africa, East Africa, India, and Indonesia. The coffee plant is thought to have come from the Adeh Ababa mountains on the African continent, precisely in the country of Ethiopia in the 9th century, a person named Kaldi accidentally ate raw coffee beans obtained from shrubs, he felt extraordinary changes after eating the coffee beans, then he told this to local residents and then spread to various areas (Panggabean, 2011). According to the Association of Indonesian Coffee Exporters and Industry (AEKI), the average volume of Indonesian coffee exports is around 350,000 tons per year, covering 85 percent of Arabica and 15 percent of Robusta. With more than 50 export destination countries including the USA, Japan, Germany, Italy, and Malaysia being the main destinations (Anonymous, 2016). To obtain purity of seed quality, seeds should be obtained directly from captive breeding/trusted seed distributors. Coffee seeds must come from certain desired clones, seeds that are attacked by powdery pests and abnormal ones are not used (Najiyati and Danarti, 2000).
Sosialisasi dan Pelatihan Diversifikasi Ikan Mujair Menjadi Nugget untuk Penanganan Stunting Kamarudin, Anna Permatasari; Rosalina, Olyfia; Asri, Rahmadi; Dewi, Ratna; Diana, Rahma; Fahmi, Rizkan; Fatma, Mawarni; Amna
Jurnal Pengabdian Masyarakat Bhinneka Vol. 1 No. 3 (2023): Bulan Februari
Publisher : Bhinneka Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58266/jpmb.v1i3.48

Abstract

SStunting merupakan masalah yang sedang dibicarakan saat ini. Hal ini karena anak-anak sekarang ini akan menjadi bagian dari generasi yang akan datang. Anak yang mengalami prevalensi stunting akan mengalami dampak negatif. Oleh karena itu, tujuan dari pengabdian kepada masyarakat ini adalah Tujuan pengabdian kepada masyarakat ini adalah untuk memberikan sosialisasi dan pelatihan kepada masyarakat Desa Gunung Suku, Kecamatan Lut Tawar supaya dapat mengatasi masalah stunting melalui pengolahan ikan mujair menjadi nugget. Nugget ini menyediakan sumber protein yang diperlukan anak-anak untuk berkembang dan bertumbuh. Kelebihan nugget adalah mudah digenggam jari anak, tidak terdapat duri, praktis dan mudah disimpan. Jumlah mitra yang mengikuti acara adalah 10 orang ibu rumah tangga. Metode pengabdian yang digunakan adalah berupa difusi IPTEK, yaitu memperoleh produk nugget ikan mujair dan demonstrasi cara mengolah ikan mujair menjadi nugget ikan mujair. Kesimpulan dari pengabdian kepada masyarakat ini, masyarakat menjadi sadar bahwa stunting adalah hal serius yang harus ditangani. Namun stunting dapat ditangani apabila dilakukan intervensi terhadap anak-anak usia bayi, balita dan usia sekolah. Selain itu perlu mendapat perhatian juga bagi remaja putri, ibu hamil dan ibu menyusui. Hasil test menunjukkan, telah terjadi peningkatan pengetahuan pada mitra, di mana nilai pre test 52% menjadi 93% pada Post Test. Saran dari Tim Pengabdi, ke depannya dapat dilakukan program pengabdian ini di tempat yang sama tetapi dengan jenis program yang berbeda, melihat potensi wilayah yang dimiliki Desa Gunung Suku.
Co-Authors Amna Arjuna, Windi Asri, Rahmadi diana, Rahma Fahmi, Rizkan Fatma, Mawarni Habibi, Soni Kamarudin, Anna Permatasari Khadijah Khadijah Mulyono Mulyono Ratna Dewi