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All Journal JURNAL AGROINDUSTRI HALAL WATHAN: Jurnal Ilmu Sosial dan Humaniora Eumpang Breuh: Jurnal Pengabdian Masyarakat ROCE : Jurnal Pertanian Terapan WISDOM : Jurnal Pengabdian Kepada Masyarakat Wisdom
Irhami
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Implementasi Qanun Kabupaten Aceh Barat Nomor 4 Tahun 2017 Tentang Pengelolaan Sampah Fridawati, Titit; Gunawan, Khairol; Rizal, Agus; Andriani, Cut Yessi; Rozi, Fahrul; Fadillah, M. Surya; Iskandar, Dedi; Muliadi; Ridwan, M. Arif; Ramadhan, Rafsanjani; Irhami; Ramadhani, Maudy
WATHAN: Jurnal Ilmu Sosial dan Humaniora Vol 1 No 2 (2024): WATHAN: Jurnal Ilmu Sosial dan Humaniora
Publisher : Fanshur Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71153/wathan.v1i2.67

Abstract

Implementasi Qanun Kabupaten Aceh Barat Nomor 4 Tahun 2017 tentang Pengelolaan Sampah merupakan upaya pemerintah daerah untuk mengatasi permasalahan sampah yang semakin kompleks. Penelitian ini dilatarbelakangi oleh tingginya volume sampah dan rendahnya kesadaran masyarakat dalam mengelola sampah secara mandiri. Tujuan dari penelitian ini adalah untuk mengevaluasi pelaksanaan Qanun tersebut serta mengidentifikasi faktor-faktor yang mendukung dan menghambat implementasinya. Penelitian ini menggunakan metode kualitatif dengan pendekatan deskriptif. Data dikumpulkan melalui wawancara mendalam dengan berbagai pihak terkait, termasuk pejabat pemerintah, masyarakat, dan organisasi non-pemerintah. Selain itu, dilakukan juga observasi langsung ke lapangan serta analisis dokumen terkait. Hasil penelitian menunjukkan bahwa implementasi Qanun ini belum sepenuhnya efektif. Faktor pendukung utama adalah adanya dukungan kebijakan dari pemerintah daerah dan partisipasi beberapa kelompok masyarakat. Namun, terdapat beberapa hambatan signifikan seperti kurangnya fasilitas pendukung, minimnya sosialisasi dan edukasi kepada masyarakat, serta keterbatasan anggaran dan sumber daya manusia. Kesimpulan dari penelitian ini adalah bahwa meskipun Qanun Kabupaten Aceh Barat Nomor 4 Tahun 2017 tentang Pengelolaan Sampah memiliki tujuan yang baik, implementasinya masih perlu ditingkatkan. Diperlukan strategi yang lebih komprehensif, peningkatan kapasitas kelembagaan, dan peningkatan kesadaran masyarakat agar pengelolaan sampah di Aceh Barat dapat berjalan lebih efektif dan berkelanjutan.
The Socialisation of Groundnut-based Tempeh Making (Arachis hypogaea) in Gue Village, Kuta Baro Sub-district, Aceh Besar District Aprita, Ika Rezvani; Sri Agustina; Chairil Anwar; Irhami; Endiyani; Maghfirah; Zulvia Maika Letis; Humeira; Suraiya Nazlia; Suri Purnama Febri
Eumpang Breuh : Jurnal Pengabdian Masyarakat Vol 3 No 1 (2024): EUMPANG BREUH : Jurnal Pengabdian Masyarakat
Publisher : Fakultas Pertanian, Universitas Samudra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33059/ebjpm.v3i1.10665

Abstract

Gue Village, located in Kuta Baro Sub-district, Aceh Besar District, has a large population, and most of the population works as farmers. This is the basis for choosing the location of community service activities. The Community Service Team (PkM) consisting of several lecturers assisted by several students conducted a survey and situation analysis in the village so that problems in the village could be identified. The survey results showed the problems faced by the community, namely the low level of community knowledge about diversification of processed food products, especially in peanut commodities. This is the basis for the implementation of community service activities to make tempeh made from peanut raw materials. This activity aims to socialise the community to be able to increase knowledge and skills through the use of peanuts as raw material for making tempeh in Gue village. The result of this community service activity is that the community is able to make tempeh products from peanut raw materials.
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

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

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
MAKING MILK PIE WITH THE ADDITION OF DRAGON FRUIT (Hylocereus polyrhizus) IN LAMPISANG VILLAGE, PEUKAN BADA DISTRICT, ACEH BESAR REGENCY: PEMBUATAN PIE SUSU DENGAN PENAMBAHAN BUAH NAGA(Hylocereus  polyrhizus) DI DESA LAMPISANG KECAMATAN PEUKAN BADA KABUPATEN ACEH BESAR Kemalawaty, Mulla; Zulvia Maika Letis; Hayatun Nufus; Rachmat Hidayat; Chairil Anwar; Endiyani; Irhami; Sri Agustina; Aprita, Ika Rezvani
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.v2i1.95

Abstract

Implementing Community Service (CS) activities aims to explain to the community how to use cow's milk and dragon fruit as complementary ingredients in making milk pie. A team of several students and lecturers conducted a situation analysis in the village to identify problems in the community. Based on the survey, the problem in the community is the low understanding and skills in processing cow's milk, even though its nutritional content is very high. The solution to this obstacle is to provide knowledge on how to process cow's milk into cake ingredients. The residents of Lampisang Village are very interested in the innovation of adding dragon fruit to milk pie, resulting in a cake that is more visually attractive and tastes more delicious. The result of this activity is that the community understands how to process cow's milk into milk pie by utilizing livestock milk and adding variations of dragon fruit flavors so that it can be practiced and has the potential to generate additional sources of income.
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.
Substitusi Tepung Nangka dan Durasi Fermentasi terhadap Profil Mutu Kimia dan Sensori Roti Manis Berbasis Tepung Terigu Irmayanti; Anwar, Chairil; Irhami; Aprita, Ika Rezvani
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 1 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i1.12662

Abstract

Bread is one of the staple foods consumed by the Indonesian population, in addition to rice. It contains carbohydrates and serves as an important source of energy and calories. This study aimed to examine the effect of jackfruit flour substitution and fermentation duration on the chemical and sensory quality profile of wheat flour-based sweet bread. A factorial completely randomized design was used, with two factors: jackfruit flour substitution and fermentation time. The results showed that increasing the proportion of jackfruit flour led to higher ash content and improved sensory scores for color, taste, texture, and aroma, but had no significant effect on reducing moisture content. Similarly, fermentation duration increased ash content and enhanced organoleptic attributes without significantly lowering moisture. The combination of both factors improved ash content, sensory quality, and reduced moisture levels in the bread. The optimal treatment, based on panelist acceptance, was found at 15% jackfruit flour substitution and 60 minutes of fermentation, yielding the following product characteristics: moisture 19.21%, ash 1.58%, color 4.13 (like), taste 4.00 (like), aroma 4.20 (like), and texture 4.07 (like).
INTRODUCTION TO LIQUID ORGANIC FERTILIZER FROM SOURSOP LEAF EXTRACT AT MADRASAH IBTIDAIYAH NEGERI 5 IN BANDA ACEH CITY: PENGENALAN PUPUK ORGANIK CAIR DARI EKSTRAK DAUN SIRSAK DI MADRASAH IBTIDAIYAH NEGERI 5 KOTA BANDA ACEH Mizar Liyanda; Maghfirah, Maghfirah; Chairil Anwar; Sri Agustina; Ika Rezvani Aprita; Endiyani; Irhami; Mulyanti; Kurnia; Humeira; Zulvia Maika Letis; Hatipah
WISDOM : Jurnal Pengabdian Kepada Masyarakat Wisdom Vol. 2 No. 2 (2025): JPKM WISDOM 4, 2025
Publisher : PT. ROCE WISDOM ACEH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71275/wisdom.v2i2.140

Abstract

Liquid organic fertilizer offers numerous benefits, including enhancing soil fertility, promoting plant growth, and reducing the need for chemical fertilizers that can have a negative environmental impact. The Community Service Program (PKM) aims to provide information to students of Madrasah Ibtidaiyah Negeri 5 Kota Banda Aceh on the production and use of soursop leaf extract as a liquid organic fertilizer, as well as new knowledge for students on how to utilize natural resources in their surroundings to improve the school's economic environment. Fertilization through leaves has another advantage: nutrients are more quickly absorbed by plants through the stomata of the leaves, resulting in visible new growth, such as new shoots. The students of Madrasah Ibtidaiyah Negeri 5 Banda Aceh were very enthusiastic and interested in processing liquid organic fertilizer with soursop leaf extract, thereby expanding the community's knowledge and increasing the students' understanding of using soursop leaf POC as a material for making natural fertilizer.
Co-Authors Andriani, Cut Yessi Chairil Anwar Chairil Anwar Dedi Iskandar Endiyani Fadillah, M. Surya Fahrul Rozi Fridawati, Titit Gunawan, Khairol Hatipah Hayatun Nufus Humeira Ika Rezvani Aprita Ika Rezvani Aprita Irmayanti Kemalawaty, Mulla Kurnia MAGHFIRAH Maghfirah Maghfirah Mizar Liyanda Muliadi Mulyanti Rachmat Hidayat Ramadhan, Rafsanjani Ramadhani, Maudy Ridwan, M. Arif Rizal, Agus Sri Agustina Suraiya Nazlia Suri Purnama Febri Surya Darma Zulvia Maika Letis