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All Journal PROCEEDING IC-ITECHS 2014 Jurnal Ilmiah Ilmu-Ilmu Peternakan Nanggroe: Journal Of Scholarly Service Nanggroe: Journal of Scholarly Service
Fitri, Yolanda
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An Analysis of Family Structures and Daily Life Among the Sea Tribe in Riau: A Cultural Perspective Nurfitri, Rina; Fitri, Yolanda
IC-ITECHS Vol 5 No 1 (2024): IC-ITECHS
Publisher : LPPM STIKI Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32664/ic-itechs.v5i1.1685

Abstract

This study explores the family structures and daily life of the Sea Tribe in Riau, focusing on their unique cultural practices, social dynamics, and adaptation to their maritime environment. The research employs a qualitative approach, utilizing ethnographic methods such as in-depth interviews, participant observation, and document analysis. The findings reveal that the Sea Tribe’s family structures are shaped by their communal living patterns, with strong kinship ties playing a central role in social organization and decision-making. Daily life revolves around traditional maritime activities, including fishing, boat building, and trading, which are integral to their economic and cultural identity. Furthermore, the study highlights the intergenerational transmission of knowledge and the role of rituals in strengthening familial and community bonds. Challenges such as modernization, environmental changes, and shifting socio-political landscapes are also examined, shedding light on how these factors impact their way of life. This research contributes to the understanding of indigenous maritime communities and emphasizes the importance of preserving the cultural heritage of the Sea Tribe in Riau amidst rapid global change
Partisipasi Lembaga Pengelola Sampah Dalam Mewujudkan Tujuan SDGS di Kelurahan Padang Terubuk Azzahra, Apriola; Putra, Ariandra Pratama; Pramana, Chelvin Abdi; Safitri, Desta; Mizan, Khairul; M, Maisarah; Butar Butar, Novi Indah; Fadilah, Rizki; Aisyah, Siti; Fadillah, Syarifah; Anindya, Thalita Adristi; Fitri, Yolanda; Putri, Risky Arya
Nanggroe: Jurnal Pengabdian Cendikia Vol 4, No 5 (2025): Agustus 2025
Publisher : Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.16994754

Abstract

Waste management is one of the most urgent environmental problems in Indonesia, including in Pekanbaru City. Padang Terubuk Village faces challenges such as limited public awareness and inadequate waste facilities. To address this, the community established a Waste Management Institution (LPS) as a local actor in managing household waste and promoting the 3R principles (Reduce, Reuse, Recycle). This article explains the role of LPS in achieving the Sustainable Development Goals (SDGs) through the MBKM Community Service Program. The method applied was participatory, including seminars, coordination with stakeholders, household socialization, and digital innovation through Instagram branding. The results show that LPS succeeded in raising awareness, encouraging waste sorting, and building collaboration between residents, students, and the government. This integration proves that community-based institutions are essential in supporting environmental sustainability and urban development.
Partisipasi Lembaga Pengelola Sampah Dalam Mewujudkan Tujuan SDGS di Kelurahan Padang Terubuk Azzahra, Apriola; Putra, Ariandra Pratama; Pramana, Chelvin Abdi; Safitri, Desta; Mizan, Khairul; M, Maisarah; Butar Butar, Novi Indah; Fadilah, Rizki; Aisyah, Siti; Fadillah, Syarifah; Anindya, Thalita Adristi; Fitri, Yolanda; Putri, Risky Arya
Nanggroe: Jurnal Pengabdian Cendikia Vol 4, No 5 (2025): Agustus 2025
Publisher : Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.16994754

Abstract

Waste management is one of the most urgent environmental problems in Indonesia, including in Pekanbaru City. Padang Terubuk Village faces challenges such as limited public awareness and inadequate waste facilities. To address this, the community established a Waste Management Institution (LPS) as a local actor in managing household waste and promoting the 3R principles (Reduce, Reuse, Recycle). This article explains the role of LPS in achieving the Sustainable Development Goals (SDGs) through the MBKM Community Service Program. The method applied was participatory, including seminars, coordination with stakeholders, household socialization, and digital innovation through Instagram branding. The results show that LPS succeeded in raising awareness, encouraging waste sorting, and building collaboration between residents, students, and the government. This integration proves that community-based institutions are essential in supporting environmental sustainability and urban development.
Pengaruh Pengovenan Terhadap Kualitas Organoleptik Telur Asin Yang Dibuat Dengan Cara Basah: The Efect Of Ovenning On Organoleptic Quality Of Wet Method Processed Salted Eggs Fitri, Yolanda; Lukman, Haris; Resmi, Resmi
Jurnal Ilmiah Ilmu-Ilmu Peternakan Vol 24 No 1 (2021): Mei 2021
Publisher : Fakultas Peternakan Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (385.713 KB) | DOI: 10.22437/jiiip.v24i1.12712

Abstract

This study aims to determine the effect of optimal oven time and the organoleptic quality of salted eggs made using the wet method. The design used in this study was a randomized block design (RBD) with 30 panelists as a group. The treatments given were P0: without oven, P2: oven for 2 hours, P4: oven for 4 hours, P6: oven for 6 hours. The variables observed in this study were color, taste, texture, chewiness, taste, salted egg white and salted egg yolk. The data obtained were analyzed using Kruskal Wallis and X2 analysis. If it turns out to have a real effect, then proceed with the Duncan test. The results showed that the oven had a very significant effect (P <0.01) on the yellow color and the taste of salted egg yolk. As well as a significant effect on the elasticity of salted egg whites (P <0.05). However, it did not significantly affect the taste, aroma, texture of salted egg whites and aroma, texture of elasticity of salted egg yolk. It can be concluded that with an oven time of 6 hours, the best organoleptic quality was obtained from the yellow color, the taste of salted egg yolk and the elasticity of salted egg white. Keywords: Oven Salted Eggs, Oven, Organoleptic, Wet Method
Co-Authors Anindya, Thalita Adristi Azzahra, Apriola Butar Butar, Novi Indah Fadilah, Rizki Haris Lukman M, Maisarah Mizan, Khairul Pramana, Chelvin Abdi Putra, Ariandra Pratama Resmi Resmi Rina Nurfitri Risky Arya Putri Safitri, Desta Sembiring, Rinawati Siti Aisyah