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All Journal Hasanuddin Journal of Animal Science (HAJAS) 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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Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Engineering Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Public Health Social Sciences Other

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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.
ORGANOLEPTIC ANALYSIS OF SOYBEAN TEMPE WITH THE ADDITION OF SATURATED LEAVES (Saurapus andogynus L): ANALISIS UJI ORGANOLEPTIK TEMPE KEDELAI DENGAN PENAMBAHAN DAUN KATUK (Saurapus andogynus L) Endiyani; Irhami; Raisatu Nisa
ROCE : Jurnal Pertanian Terapan Vol. 3 No. 1 (2026): JPT ROCE 5, 2026
Publisher : PT. ROCE WISDOM ACEH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71275/roce.v3i1.178

Abstract

Tempeh is one of Indonesia’s traditional foods that is now widely available throughout the country and well known internationally. Tempeh is made from soybeans and offers many health benefits because it provides nutrients that support the body’s needs, including protein, fat, carbohydrates, and more. This study aims to determine the effect of adding katuk leaves to soybean tempeh on the organoleptic properties of the resulting product. Data collection and analysis in this study used a completely randomized design (CRD) with katuk leaf concentration as a factor, comprising 4 treatments: T0=0% (control), T1=50%, T2=75%, and T3=100%. Each treatment was repeated 5 times, resulting in 20 experimental units. The results showed that adding katuk leaves to tempeh production had no significant effect on the organoleptic properties of aroma, taste, and texture, but did have a significant effect on color. The highest acceptance by the panelists for tempeh products with katuk leaf addition in terms of color, aroma, taste, and texture was found in treatment T1 = 50% (3.10%) for color, T1=50% (3.10%) for taste, T0=0% (3.02%) for aroma, and T1=100% (3.07%) for texture.
AQUAPONIC SYSTEM CONSTRUCTION TECHNIQUES USING TARPAULIN AND PLASTIC WASTE IN THE AREA OF GAMPONG RUYUNG MESJID RAYA DISTRICT ACEH BESAR REGENCY: TEKNIK PEMBUATAN AQUAPONIK DENGAN TERPAL DAN LIMBAH PLASTIK BERLOKASI DI WILAYAH GAMPONG RUYUNG KECAMATAN  MESJID RAYA  KABUPATEN ACEH BESAR Kurnia; Zahrul Fuadi; Mulyanti; Dewi Yana; Mizar Liyanda; Fanny Indah Sari Berutu; Rizka Maula; Nida Khafiyya; Fuji Sintia Armi; Rachmat Hidayat; Mulla Kemalawaty; Hayatun Nufus; Tarmizi; Humeira; Nanda Fitriah; Ali Afwanuddin; Ika Rezvani Aprita; Magfirah; Endiyani; Irhami; Zulvia Maika Letis
WISDOM : Jurnal Pengabdian Kepada Masyarakat Wisdom Vol. 3 No. 1 (2026): JPKM WISDOM 5, 2026
Publisher : PT. ROCE WISDOM ACEH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71275/wisdom.v3i1.163

Abstract

This study develops an aquaponics system using tarpaulin ponds and recycled plastic waste as planting media. Conducted in Gampong Ruyung, Mesjid Raya Subdistrict, Aceh Besar, the project involved community participation through socialisation and demonstration. The pond was constructed with durable tarpaulin and bamboo frames, while plastic bottles served as planting containers. A water circulation system with PVC pipes and aerators maintained water quality, enabling optimal growth of fish and vegetables. Results show that this aquaponics model is land- and water-efficient, environmentally friendly, and supports local knowledge and economic opportunities.  
EMPOWERMENT OF FARMER GROUPS THROUGH INNOVATION OF NATURAL PLANT GROWTH REGULATORS FROM BAMBOO SHOOTS IN COT CUT VILLAGE, ACEH BESAR: PEMBERDAYAAN KELOMPOK TANI DENGAN INOVASI ZPT ALAMI REBUNG BAMBU DI DESA COT CUT ACEH BESAR Oktarisa Nurul Mukminin; Mulyanti; Dewi Yana; Lukman Martunis; Mizar Liyanda; Yusran Akbar; Magfirah; Sri Agustina; Ika Rezvani Aprita; Chairil Anwar; Endiyani; Irhami; Nurhatijah; Humeira; Kurnia; Masyitah; Zulvia Maika Letis; Mulla Kemalawaty; Hayatun Nufus
WISDOM : Jurnal Pengabdian Kepada Masyarakat Wisdom Vol. 3 No. 1 (2026): JPKM WISDOM 5, 2026
Publisher : PT. ROCE WISDOM ACEH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71275/wisdom.v3i1.177

Abstract

Plant Growth Regulators (PGRs) are organic compounds that are not classified as plant nutrients but are biologically active at low concentrations and can stimulate, inhibit, or modify plant growth and development. The objective of this community service program was to develop a fermentation technique for bamboo shoots into a PGR solution and to enhance farmers’ capacity through extension services and hands-on training. This program was implemented by lecturers and students of Politeknik Indonesia Venezuela in Cot Cut Village, Kutabaro Sub-district, Aceh Besar Regency. The activities included field observation and the fermentation of bamboo shoots to produce PGRs. The fermentation process successfully yielded a dark-colored PGR solution with a characteristic aroma. The local community of Cot Cut Village showed strong enthusiasm for this program because it used natural materials that are inexpensive, readily available, and environmentally friendly. This activity demonstrates that bamboo shoots have significant potential as a source of natural PGRs and can serve as an innovative component of environmentally sustainable agriculture. Through this approach, bamboo shoots are expected to provide a simple yet impactful solution in supporting sustainable, locally based agricultural practices in Cot Cut Village, Kutabaro Sub-district, Aceh Besar Regency.
TRAINING ON MAKING PURPLE SWEET POTATO STICKS IN COT CUT VILLAGE, KUTA BARO DISTRICT, ACEH BESAR: PELATIHAN PEMBUATAN STICK UBI UNGU DI  DESA COT CUT KECAMATAN KUTA BARO ACEH BESAR Ika Rezvani Aprita; Suraiya Nazlia; Suri Purnama Febri; Irmayanti; Putri Meutia Sari; Virna Muhardina; Kurnia; Mulyanti; Muhammad Afdal; Endiyani; Maghfirah; Irhami; Chairil Anwar; Sri Agustina; Indra Akbar
WISDOM : Jurnal Pengabdian Kepada Masyarakat Wisdom Vol. 3 No. 1 (2026): JPKM WISDOM 5, 2026
Publisher : PT. ROCE WISDOM ACEH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71275/wisdom.v3i1.187

Abstract

The abundant availability of purple sweet potatoes in Cot Cut Village at a very low price is the backdrop for this community service activity. The processing of purple sweet potatoes into value-added products is expected to increase the added value of this commodity. The purpose of this community service activity is to provide homemakers in Cot Cut Village with training in making purple sweet potato sticks. Socialization, training, and direct practice of making purple sweet potato sticks are the methods used in this community service. The results of this community service indicate that the community has gained knowledge of the purple sweet potato processing process, which can increase product competitiveness. Processing purple sweet potatoes into sticks is a strategy to increase the independence and economic welfare of the Cot Cut Village community in the Aceh Besar Regency.  
Co-Authors Agus Rizal 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 Zahrul Fuadi Zulvia Maika Letis