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All Journal Pendas : Jurnah Ilmiah Pendidikan Dasar Jurnal Pengabdian Masyarakat Multidisiplin IPTEKIN : Jurnal Kebijakan Pembangunan dan Inovasi
Adelina
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Prospek Limbah Sagu Sebagai Bahan Baku Pakan Ikan di Kabupaten Kepulauan Meranti, Riau Riza, Subkhan; Suharman, Indra; Putra, Iskandar; Adelina; Fatra, Warman; HS, Irdoni
IPTEKIN Jurnal Kebijakan Pembangunan dan Inovasi Vol. 1 No. 1 (2015)
Publisher : Badan Riset dan Inovasi Daerah (BRIDA) Provinsi Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Tingginya jumlah limbah sagu yang dihasilkan di sentra-sentra produksi sagu di kabupaten Kepulauan Meranti masih belum dimanfaatkan secara optimal dan banyak yang dibuang ke perairan sehingga dapat menyebabkan pencemaran lingkungan. Salah satu upaya yang dapat dilakukan untuk mengurangi pencemaran lingkungan akibat dari limbah sagu yaitu dengan cara memanfaatkannya sebagai bahan baku alternatif dalam pembuatan pakan ikan. Tujuan dari kajian ini adalah untuk mengetahui potensi limbah sagu di kabupaten Kepulauan Meranti, membuat formulasi pakan ikan dengan bahan baku imbah sagu, dan melakukan uji pertumbuhan ikan menggunakan pakan campuran limbah sagu. Data primer diperoleh dari observasi di lapangan, analisis di laboratorium, dan pengujian pertumbuhan ikan. Produksi sagu di kabupaten Kepulauan Meranti sekitar 198,162 ton/tahun dengan limbah padat berupa ampas sagu sekitar 14% dari total produksi. Ampas sagu tersedia secara kontinyu sehingga memungkinkan untuk digunakan sebagai bahan baku pembuatan pakan ikan. Hasil analisa proksimat ampas sagu dalam bobot kering menunjukkan bahwa kadar protein ampas sagu relatif rendah, berkisar 0.96 – 1.01%. Ampas sagu dapat menyediakan energi relatif tinggi dari karbohidrat dalam bentuk bahan ekstrak tanpa nitrogen (BETN) dengan kandungan berkisar 72.13 – 80.76%. Hasil ujicoba menunjukkan bahwa dengan menggunakan pakan dari ampas sagu, pertumbahan bobot ikan nila lebih besar yakni 26.5 g dibandingkan ikan lele dumbo hanya 1.2 g. Dengan demikian ampas sagu dapat dimanfaatkan untuk ikan herbivora dalam jumlah lebih banyak dibandingkan untuk ikan karnivora.
STRATEGI PEMBENTUKAN KARAKTER SISWA MELALUI BUDAYA KEBERSIHAN PAGI DI SMP NEGERI 3 PANYABUNGAN Musa, Faisal; Sarah Fitri; M. Alawi; Tri Pratiwi; Yuspa; Adelina; Nur Asiah; Nur Aisah; Ummu Salamah
Pendas : Jurnal Ilmiah Pendidikan Dasar Vol. 11 No. 01 (2026): Volume 11 No. 01 Maret 2026 Publish
Publisher : Program Studi Pendidikan Guru Sekolah Dasar FKIP Universitas Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/jp.v11i01.43775

Abstract

This study aims to describe and analyze the implementation of morning hygiene culture in instilling character education of discipline and responsibility in students and educational staff at SMP Negeri 3 Panyabungan. Morning hygiene culture is a routine activity carried out before the learning process begins through class assignments, cleaning the school environment, and supervision by teachers. This study uses a qualitative approach with a descriptive method. Data collection techniques are carried out through observation, interviews, and documentation. Data analysis is carried out through the stages of data reduction, data presentation, and drawing conclusions. The results show that the implementation of morning hygiene culture contributes to forming discipline through compliance with school schedules and regulations and forming a character of responsibility through carrying out tasks regularly and consistently. Supporting factors include the commitment of the principal and teachers, while the obstacle faced is the lack of awareness of some students in carrying out cleaning tasks. Morning hygiene culture is effective in supporting the strengthening of character education in schools.
PRODUKSI DAN PEMASARAN KOPI-PRO DENGAN PENAMBAHAN PROBIOTIK ASLI INDONESIA SEBAGAI ALTERNATIF MINUMAN SEHAT: PRODUCTION AND MARKETING OF COFFEE-PRO WITH THE ADDITION OF Sefni Hendris; Feliatra feli; Adelina; Asmika H Simarmata; Rizki Oktavian; Nabila Afifah Azuga
Jurnal Pengabdian Masyarakat Multidisiplin Vol 9 No 1 (2025): Oktober
Publisher : LPPM Universitas Abdurrab

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36341/jpm.v9i1.6866

Abstract

Coffee is one of the commodities with high economic value and is widely favored by the public. Innovation in coffee processing through the addition of probiotics offers an opportunity to produce functional products that not only have nutritional value but also business potential. This community service activity aims to enhance students’ competence in entrepreneurship based on the innovation of probiotic coffee beverages (Kopi-Pro) by utilizing the Bacillus cereus SN7 consortium as a source of single-cell protein. The implementation methods include socialization, training, mentoring, as well as monitoring and evaluation. Organoleptic tests on the aroma and taste of robusta coffee showed that the treatment with the highest probiotic dosage, 4% (treatment D), received the highest preference score from the panelists. Marketing trials conducted in three PKKMB events resulted in all products being sold out with a total revenue of IDR 1,682,000, supported by a 65% repeat purchase interest rate, indicating a positive consumer response. These results confirm that Kopi-Pro has the potential to be developed as a probiotic-based functional beverage with economic value and can serve as a student entrepreneurship model after graduation.
Co-Authors Asmika Harnalin Simarmata Eldinus Simongilailai Faisal Musa Feliatra feli Indra Suharman Irdoni HS M. Alawi Nabila Afifah Azuga Natalia Titik Wiyani Nur Aisah Nur Asiah Riza, Subkhan Rizki Oktavian Sarah Fitri Sefni Hendris Tri Pratiwi Ummu Salamah Warman Fatra, Warman Yuspa