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All Journal Hasanuddin Journal of Animal Science (HAJAS) WATHAN: Jurnal Ilmu Sosial dan Humaniora Eumpang Breuh: Jurnal Pengabdian Masyarakat ROCE : Jurnal Pertanian Terapan WISDOM : Jurnal Pengabdian Kepada Masyarakat Wisdom Menulis: Jurnal Penelitian Nusantara
Irhami
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Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Earth & Planetary Sciences Economics, Econometrics & Finance Immunology & microbiology Languange, Linguistic, Communication & Media Public Health Social Sciences Other

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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.
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.
PROSES PENGOLAHAN BUAH KELAPA MENJADI TEPUNG KELAPA DI DESA COT SURUY KABUPATEN ACEH BESAR: PROCESSING OF COCONUT FRUIT INTO COCONUT FLOUR INCOT SURUY VILLAGE, ACEH BESAR DISTRICT Endiyani; Kemalawaty, Mulla; Irhami; Akbar, Yusran; Rosa, Elvrida
ROCE : Jurnal Pertanian Terapan Vol. 1 No. 1 (2024): JPT ROCE 1, 2024
Publisher : PT. ROCE WISDOM ACEH

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

Abstract

Tepung kelapa (Coconut flour) ialah salah satu jenis bahan makanan dari daging buah kelapa yang diawetkan dan dikurangi kadar lemaknya di bawah kondisi udara sejuk. Pada pembuatan tepung kelapa digunakan buah kelapa yang tua berumur 11 bulan, berdaging tebal, sehingga menghasilkan rendemen yang tinggi dan cita rasa flavour  yang enak. Proses seasoning dengan membiarkan buah kelapa selama 3 – 4 minggu dapat dilakukan untuk menambah ketebalan daging buah, menurunkan kadar air, dan memudahkan pelepasan daging buah dari tempurung kelapa. Penelitian ini bertujuan untuk mengetahui proses pengolahan buah kelapa menjadi tepung kelapa di Desa Cot Suruy Kabupaten Aceh Besar. Penelitian telah dilaksanakan di laboratorium Politeknik Indonesia Venezuela Kecamatan Cot Suruy Kabupaten Aceh Besar. Alat – alat yang akan digunakan yaitu: Parang, Pemarut Kelapa, Wajan, Pengaduk, Panci/Baskom, Blender, Kompor, dan Ayakan.  Bahan – bahan yang digunakan pada penelitian ini adalah daging Kelapa. Proses pengolahan tepung kelapa menjalani beberapa tahapan, yaitu: pembuatan testa, pencucian/pemotongan, perendaman daging buah kelapa, perebusan daging buah kelapa, penggilingan daging buah kelapa, pengeringan, penyangraian, penghalusan dan pengayakan serta pengemasan. Dari proses tersebut dapat dihasilkan produk tepung kelapa.
Perbandingan Analisis Usaha “Dodol Ketan” Skala Rumah TanggaDi Kecamatan Blang Bintang (Studi Kasus : ABCD Dodol): Comparative Analysis of Household Scale "Dodol Ketan" BusinessIn Blang Bintang District (Case Study: ABCD Dodol) Ika Rezvani Aprita; Suraiya Nazlia; Suri Purnama Febri; Agustina; Mirnawati; Virna Muhardina; Chairil Anwar; Irhami; Mulla Kemalawaty; Nasrita
ROCE : Jurnal Pertanian Terapan Vol. 1 No. 1 (2024): JPT ROCE 1, 2024
Publisher : PT. ROCE WISDOM ACEH

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

Abstract

Tujuan dari penelitian ini untuk mengetahui perbandingan analisis pendapatan dan kelayakan usaha pada beberapa usaha dodol ketan skala rumah tangga di kecamatan Blang Bintang Kabupaten Aceh Besar. Penelitian ini dilaksanakan pada bulan Januari 2022. Metode penelitian yang digunakan dalam penelitian  ini adalah metode deskriptif kuantitatif. Penelitian ini menganalisis kelayakan usaha dengan menggunakan beberapa parameter diantaranya : analisis pendapatan, R/C Ratio, Return Of Investmeny (ROI) dan Break Even Point (BEP). Berdasarkan hasil penelitian analisis pendapatan keempat usaha dodol ketan A, B, C, dan D layak diusahakan karena memiliki nilai R/C ratio lebih besar dari 1.
MAKING CHICKEN NUGGETS WITH THE ADDITION OF TEMPEH IN LAMBUNOT PAYA VILLAGE, KUTA BARO DISTRICT, ACEH BESAR REGENCY: PEMBUATAN NUGGET AYAM DENGAN PENAMBAHAN TEMPE DI DESA LAMBUNOT PAYA KECAMATAN KUTA BARO KABUPATEN ACEH BESAR Irhami; Chairil Anwar; Ika Rezvani Aprita; Mulla Kemalawaty; Irmayanti
WISDOM : Jurnal Pengabdian Kepada Masyarakat Wisdom Vol. 1 No. 1 (2024): JPKM WISDOM 1, 2024
Publisher : PT. ROCE WISDOM ACEH

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

Abstract

Lambunot Paya Village is a village that has a lot of land, such as rice fields and gardens, so some of the residents make their living as farmers and some as livestock breeders. The PkM activity carried out in Lambunot Paya Village is the activity of processing chicken meat into tempeh nugget products. The chicken nugget product with the addition of tempeh was chosen as a food diversification product because Lambunot Paya village has excellent potential regarding livestock commodities, one of which is chicken. So far, people have been selling livestock (chickens) in intact condition. This is done to increase the selling value of livestock commodities so that it can improve the economy of village communities. This activity is carried out by providing materials and training to the community regarding techniques for making nuggets with the addition of tempeh, the nutritional content of nuggets, and the safety level of nugget products. The results of the activities carried out were very good, this can be seen from the community's ability to process chicken into nugget products which have high nutritional value with the addition of tempeh. The community hopes that similar training activities can be carried out again periodically with different processed products.
Characteristics of Chicken Meatballs with the Addition of White Oyster Mushroom (Pleurotus ostreatus) Anwar, C.; Irhami; I. R. Aprita; Irmayanti; M. Kemalawaty
Hasanuddin Journal of Animal Science (HAJAS) Vol. 7 No. 2 (2025)
Publisher : Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/hajas.v7i2.43397

Abstract

Processed products in the form of gels made from meat protein, can be beef, chicken, or fish are meatballs which are made from ground beef with additives such as salt, tapioca flour and spices. This study was intended to investigate the dosage of white oyster mushroom supplementation on the quality characteristics of chicken meatballs. This study adopted a complete randomized design (CRD) with a dose of oyster mushroom supplementation which included 4 (four) treatments, namely A = 0%, B = 15%, C = 25% and D = 35% with 5 repetitions and 20 experimental units were obtained. The research variables included yield, ash content, and sensory analysis (color, taste, aroma, and texture). The results indicated that different levels of white oyster mushroom addition (0%, 15%, 25%, 35%) did not have a significant (P>0.05) effect on the color, taste, and texture of the meatballs but had a significant impact (P<0.05) on the yield and ash content as well as the sensory aroma of chicken meatballs. The highest-quality chicken meatballs were obtained with a 35% white oyster mushroom supplement, with product characteristics of ash content 1.69%, yield 94.6%, aroma 3.58, color 3.54, taste 3.20, and texture 3.70.
Co-Authors Agustina Ali Afwanuddin Andriani, Cut Yessi Anwar, C. Chairil Anwar Chairil Anwar Dedi Iskandar Dewi Yana Dewi Yana Endiyani Fachry Abda El Rahman Fadillah, M. Surya Fahrul Rozi Fanny Indah Sari Berutu Fridawati, Titit Fuji Sintia Armi Gunawan, Khairol Hatipah Hayatun Nufus Humeira I. R. Aprita Ika Rezvani Aprita Ika Rezvani Aprita Indra Akbar Irmayanti Kemalawaty, Mulla Kurnia Lukman Martunis M. Kemalawaty Magfirah MAGHFIRAH Maghfirah Maghfirah Masyitah Mizar Liyanda Muhammad Afdal Muliadi Mulla Kemalawaty Mulyanti Nanda Fitriah Nasrita Nida Khafiyya Nurhatijah Oktarisa Nurul Mukminin Putri Meutia Sari Rachmat Hidayat Raisatu Nisa Ramadhan, Rafsanjani Ramadhani, Maudy Ridwan, M. Arif Rizka Maula Rosa, Elvrida Sri Agustina Suraiya Nazlia Suri Purnama Febri Surya Darma Tarmizi Virna Muhardina Yusran Akbar Yusran Akbar Zaenuddin, Agus Rizal Zahrul Fuadi Zulvia Maika Letis