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All Journal Jurnal Ilmiah Pangan Halal Jurnal Pengabdian Sosial Jurnal Indonesia : Manajemen Informatika dan Komunikasi
Nurhaliza, Nazwa
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Religion Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Public Health Social Sciences Other

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Pembibitan Ikan Nila Dan Tanaman Pakcoy Dengan Sistem Akuaponik Di Desa Leles Kecamatan Leles Kabupaten Garut Nugraha, Agil Putra; Fitri, Triani Nur; Mariani, Tia; Sahidin, Syarif; Pramita, Shalum Adhila; Fitriyani, Nida; Ramdan, Najib Ahmad; Nurhaliza, Nazwa; Alifan, Muhammad Fillah; Nuraeni, Desi; Prasetyo, Yogi Bagus
Jurnal Pengabdian Sosial Vol. 1 No. 12 (2024): Oktober
Publisher : PT. Amirul Bangun Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59837/ftkv4935

Abstract

Akuaponik menghadirkan solusi yang praktis dan mudah diterapkan di Desa Leles, terutama mengingat terbatasnya ketersediaan lahan. Menggabungkan akuakultur (memelihara hewan air) dan hidroponik (menanam tanaman di air), pendekatan inovatif ini memungkinkan budidaya dua produk berbeda – ikan dan sayuran – dalam satu sistem yang berkelanjutan, bahkan di iklim panas dan wilayah dengan keterbatasan ruang. Dengan mengintegrasikan akuakultur dan hidroponik, teknologi akuaponik mengoptimalkan penggunaan air dan ruang yang tersedia. Pengaturan ini memberikan solusi elegan untuk nutrisi tanaman, karena tanaman secara otomatis menerima pupuk organik dari kotoran ikan dan sisa makanan. Salah satu keunggulan utama akuaponik terletak pada kemampuannya mengekstraksi nutrisi tanaman dari kotoran ikan dan partikel makanan yang tidak dimakan yang mengendap di dasar akuarium. Proses penyaringan alami ini menghasilkan peningkatan kualitas air yang memenuhi standar yang diperlukan untuk budidaya ikan yang sehat. Sistem sirkulasi air yang berkelanjutan, yang mencakup mekanisme seperti pancuran yang menciptakan percikan yang berdampak besar di tangki ikan, memastikan tingkat oksigen terlarut yang stabil. Selain itu, sistem akuaponik seringkali menghasilkan hasil panen yang lebih tinggi dibandingkan dengan metode konvensional. Hal ini dapat disebabkan oleh ketersediaan air yang konstan dan nutrisi tambahan yang berasal dari kotoran ikan dan makanan yang tidak dimakan
Strategi Konten Reels Instagram @pemkotbogor dalam Meningkatkan Kualitas Informasi Publik Kota Bogor Nurhaliza, Nazwa; Bachtiar, Willy
Jurnal Indonesia : Manajemen Informatika dan Komunikasi Vol. 6 No. 2 (2025): Mei
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LPPM) STMIK Indonesia Banda Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63447/jimik.v6i2.1443

Abstract

This study aims to analyze the Instagram Reels content strategy implemented by the official account of the Bogor City Government (@pemkotbogor) in improving the quality of public information. Using a descriptive qualitative approach, data were collected through in-depth interviews, observations, and documentation with the public relations team of Bogor City and analysis of published Reels content. The findings indicate that the communication strategy follows the public relations model of Cutlip, Center, and Broom, which includes fact finding, planning, communication, and evaluation. This strategy is effective in engaging audiences through visually appealing content, light narratives, and the utilization of current social media trends. However, challenges such as limited human resources and the demand for real-time content publication were also identified. In conclusion, the use of Reels as a medium for public information dissemination represents a strategic approach that enhances engagement, strengthens institutional image, and improves the accessibility of information for the public.
Nano-Pektin sebagai Nanomaterial Pangan: Tinjauan Kritis tentang Preparasi dan Karakterisasinya: Nano‐Pectin as a Food Nanomaterial: A Critical Review of Its Preparation and Characterization Wicaksono, Yoedi; Ariesto, Yohan; Fajri, Prima Yaumil; Nurhaliza, Nazwa
Jurnal Ilmiah Pangan Halal Vol. 8 No. 1 (2026): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v8i1.22768

Abstract

Pectin is a naturally occurring polysaccharide that could be produced, especially using nanotechnology techniques, as a functional biopolymer in food systems. The goal of converting pectin into nano-pectin is to increase its specific surface area, colloidal stability, and ability to encapsulate and transport bioactive substances. In order to assess the synthesis techniques, characteristics, benefits, and drawbacks of nanopectin for food applications, this paper provides a critical literature assessment. The study was carried out using the PRISMA standards and a Scopus literature search for the years 2015–2025. Chemical alteration and physical engineering were the two primary methods that were examined. For Pickering emulsions, the chemical method via polyelectrolyte complexation yields small nanoparticles (~82 nm) with strong interfacial stability, but it has drawbacks in terms of food safety. On the other hand, despite restricted molecular structural control, the stepwise physical approach yields bigger nano-pectin (~278 nm) with potent antioxidant bioactivity, proven safety, and successful direct application in functional food products. Combining the two methods could result in nano-pectin that is stable, safe, and useful for contemporary culinary applications.
Co-Authors Alifan, Muhammad Fillah Ariesto, Yohan Bachtiar, Willy Fitri, Triani Nur Fitriyani, Nida Mariani, Tia Nugraha, Agil Putra Nuraeni, Desi Pramita, Shalum Adhila Prasetyo, Yogi Bagus Prima Yaumil Fajri Ramdan, Najib Ahmad Sahidin, Syarif Wicaksono, Yoedi