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All Journal Jurnal Agroqua: Media Informasi Agronomi dan Budidaya Perairan Jurnal Akuakultur Sungai dan Danau Jurnal Pengabdian Magister Pendidikan IPA Jurnal Abdi Insani
Elvina, Wica
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The Effect of Slope Chamfer on Hydroponic NFT (Nutrient Film Technique) System For Cultivitation Of Japan Spinach (Spinacia Oleracea L.) Elvina, Wica; Utami, Risnita Tri
Jurnal Agroqua: Media Informasi Agronomi dan Budidaya Perairan Vol 22 No 2 (2024): Jurnal Agroqua
Publisher : University of Prof. Dr. Hazairin, SH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32663/ja.v22i2.4664

Abstract

One of the technological developments in the field of agriculture is agricultural cultivation technology with a hydroponic system. The category of hydroponic systems that are currently widely used is hydroponics with the NFT (Nutrient Film Technique) system. NFT is a hydroponic cultivation system by putting the roots of plants in a thin layer of water where the plants get nutrients from the nutrient solution that flows through the gutters, the flow of nutrient on NFT hydroponic circulated continuously so that the plant's nutritional needs can be fulfilled. NFT hydroponic vegetables is  suitable to be cultivated for leafy vegetables, like a Japanese spinach plant (Spinacia Oleracea L.). The purpose of these research was to test the design of NFT Hydroponic with slope 3%. In the testing performance of hydroponic NFT consist of three parameters.  These parameters include the testing of irrigation efficiency, pH values ​​and Electrical Conductivity (EC) solution and the uniformity of crop productivity. Data obtained from this study were analyzed based on its design to determine the effect of each parameter on plant growth. The highest irrigation efficiency value on day 11 was 92.00% and the lowest on day 24 was 89.42%, the value indicates that there is water loss in the water slope caused by several factors. The highest electrical conductivity (EC) uniformity value reached 92.10% and the lowest was 86.95%, this percentage indicates the high nutrients contained in the water flow in the reservoir. The highest pH solution uniformity value reached 99.51% and the lowest was 91.18%. These three factors indicate that the analysis of the three values ​​is quite uniform in each gutter. Based on the results of NFT hydroponic growth, it looks quite varied so it can be concluded that it is less uniform. The smallest weight of the Japanese spinach plant produced was 13 grams while the largest was 70 grams. The uneven weight of the plant can be influenced by less than optimal environmental conditions and the selection of nutrients that are not right for Japanese spinach plants.
Pembuatan Bioplastik Ramah Lingkungan Dari Kitosan Dengan Bahan Baku Limbah Sisik Ikan Nila Dan Ikan Kakap elvina, Wica; Utami, Risnita Tri
Jurnal Akuakultur Sungai dan Danau Vol 10, No 1 (2025): April
Publisher : Universitas Batangahari Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33087/akuakultur.v10i1.241

Abstract

Chitosan is the result of modifying the chitin compound by removing the acetyl group and leaving the amine group. Chitin compounds can be obtained from proteins contained in the outer skin/scales of fish and shrimp commodities. Discarded fish scales can be used to make chitosan as a basic material for making bioplastics. This research was carried out with the aim of optimizing the benefits of unused fish scales into products that have economic value and can be reused by the community, one of which is bioplastic. The fish scales used are fish scales that have the greatest potential in Bengkulu province, namely snapper fish scales and tilapia fish scales. Making bioplastics is done by extracting fish scales into chitin compounds then going through a deacetylation process to become chitosan, then the chitosan is given the additional ingredient glycerol to form bioplastics. The results of the research by adding 0.5 ml and 1 ml of glycerol to the chitosan from each fish scale, showed that the resulting bioplastic was in the form of a solid with a transparent sheet shape with a slight yellow-gray shade. In general, there is no difference in tilapia fish scales and snapper scales. The difference is only visible in the texture of the bioplastic with the 0.5 ml glycerol mixture looking stiffer, while the 1 ml glycerol mixture looks more flexible. It is hoped that bioplastics made from natural ingredients, such as fish scales, can become a more biodegradable product and can help reduce fisheries waste.
PERBAIKAN PENGOLAHAN PRODUK DARI ALPUKAT Anis, Ulfah; Intara, Yazid Ismi; Elvina, Wica
Jurnal Abdi Insani Vol 12 No 2 (2025): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v12i2.2224

Abstract

The Women’s Environmental Conservation Cooperatives (Koperasi Perempuan Pelestari Lingkungan, or KPPL) Sumber Jaya and KPPL Sejahtera in Sumber Bening Village, Rejang Lebong Regency, have been producing avocado jam. However, the jam's consistency has lacked uniformity, primarily due to the absence of pectin or gelatin, which affects texture. This community service activity aims to enhance the target audience's knowledge and skills in improving the avocado jam production process. The methods used included coordination, counseling, and hands-on practice, conducted in Sumber Bening Village. The activity provided counseling on avocado quality, raw materials, and the processing techniques for making avocado jam. Additionally, the service team demonstrated the avocado jam-making process in front of the target audience. The activity participants were given knowledge about pectin and gelatin, which play a role in influencing the texture of products. Pectin and gelatin come from different raw materials. Pectin is usually derived from citrus peels, while gelatin comes from fish scales and fish bones. The participants also had the opportunity to make avocado jam with the addition of pectin and gelatin. This community service activity demonstrated the participants' enthusiasm in making avocado jam, which was carried out through lectures and practical sessions.
Peningkatan Pengetahuan Siswa SMP Melalui Edukasi Pengolahan Pangan Lokal Sehat di SMP Al Hasanah Bengkulu Wulandari, Sri; Elvina, Wica; Ningrum, Nurul Fajar Muslimah
Jurnal Pengabdian Magister Pendidikan IPA Vol 8 No 3 (2025): Juli-September 2025
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v8i3.12526

Abstract

This community service activity aims to improve the knowledge and skills of Al Hasanah Bengkulu Middle School students in processing local food into healthy meals. The background of this program is the low understanding of the younger generation regarding the benefits of local food and healthy eating patterns, which results in a tendency to consume less nutritious instant foods. The implementation method includes preparation (coordination, preparation of materials, and preparation of tools/ingredients), implementation (interactive education, counseling, discussion, and practice of making healthy snacks), and evaluation (pre-test and post-test). A total of 20 students participated in this activity, and the evaluation results showed an increase in knowledge on the definition, examples, and composition of local food, as well as the characteristics of healthy food. However, reinforcement of materials related to the characteristics of local food and healthy food is needed. This program has succeeded in fostering nutritional awareness, pride in local products, and skills in processing local food ingredients. This kind of education is expected to be sustainable through extracurricular activities or further collaboration with schools.
Co-Authors Anis, Ulfah Ningrum, Nurul Fajar Muslimah Risnita Tri Utami Sri Wulandari Yazid Ismi Intara