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All Journal Jurnal Surya Masyarakat Buletin LOUPE (Laporan Umum Penelitian) Jurnal Surya Masyarakat
M Atta Bary
Politeknik Pertanian Negeri Samarinda
Religion Agriculture, Biological Sciences & Forestry Humanities Engineering Environmental Science Public Health Other

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Analysis of the Productivity of Garden Maintenance Work and Efforts to Improve Effective and Efficient Work Procedures Eriansyah; Noorhamsyah; Dadang Ruchyat; Sofyan Bulkis; Herijanto Thamrin; M Atta Bary
Jurnal Loupe Vol 20 No 01 (2024): June 2024
Publisher : Jurusan Pertanian Politeknik Pertanian Negeri Samarinda Kampus Sei Keledang Jalan Samratulangi, Kotak Pos 192 Samarinda 75123

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51967/buletinloupe.v20i01.3072

Abstract

Weeds growing wild among the staple crops cultivated by farmers have become a serious problem and must be immediately controlled, especially in forestry, agricultural and plantation areas. Therefore, practical knowledge is needed about how to manage the problem of weeds that grow undesirable and how to overcome them. Non-chemical weed control is carried out with physical activity. Physical activity carried out by workers while working is a physical workload that will affect their work productivity. The weight or lightness of work done by workers can be measured through direct measurements of human limbs or physique, among others, heart rate, blood pressure, body temperature, sweat rate, consumption of inhaled oxygen and chemical content in the blood. This study aims to identify the use of semi mechanical weed tools and brush cutter as well as analyze the physical workload experienced by workers. The stages and methods of research are carried out by measuring and testing tools in the field based on technical aspects including theoretical work capacity, effective work, field efficiency, fuel consumption, while ergonomic work aspects by measuring workload and fatigue levels directly on the operator's heart rate. From the measurement and calculation of the Increase Ratio of Heart Rate (IRHR), the lowest workload level was obtained with an index of 1.15 and the highest workload level of 1.51.
Peningkatan Keterampilan Pengolahan Otak-Otak Berbasis Surimi Ikan Patin: Pangan Sehat dan Higienis bagi Dasawisma PKK RT 26 Kelurahan Sungai Keledang Farida Aryani; Adnan Putra Pratama; Mika Debora Br Barus; Elisa Ginsel Popang; Andi Lisnawati; Anis Syauqi; Muh Yamin; M Atta Bary
Jurnal Surya Masyarakat Vol 8, No 1 (2025): November 2025
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jsm.8.1.2025.160-168

Abstract

Food, as a basic human need, significantly determines the quality of life of the community. Catfish is a fairly abundant aquaculture commodity in East Kalimantan and has great potential as a raw material for food processing. In urban communities such as Sungai Keledang Village, Samarinda Seberang District, Samarinda City, the PKK (Family Welfare Movement) women's group plays a crucial role in maintaining household food security and is a potential actor in the development of a culinary-based creative economy. The main objective of this community service program is to increase the capacity of PKK RT 26 women in processing catfish-based food into healthy and hygienic surimi-based otak-otak products enriched with vegetables. The general implementation method of the activity includes preparation and coordination, mapping potential partners, training, evaluation, and program sustainability planning. The results of the activity were attended by approximately 25 housewives who are members of Dasawisma PKK RT 26. The presentation of material by the resource person explained functional foods, the benefits of catfish and its processed products, its vitamin content, and the processing techniques for surimi-based catfish otak-otak. The community was directly involved in every stage of the process, from preparing the ingredients, mixing them into a dough, adding the vegetables, cooking, and packaging, ensuring they understood the ratios of each ingredient used to make patin fish otak-otak. This activity improved the conceptual and technical knowledge of PKK Dasawisma RT 26 members in household food preparation.
Peningkatan Keterampilan Pengolahan Otak-Otak Berbasis Surimi Ikan Patin: Pangan Sehat dan Higienis bagi Dasawisma PKK RT 26 Kelurahan Sungai Keledang Farida Aryani; Adnan Putra Pratama; Mika Debora Br Barus; Elisa Ginsel Popang; Andi Lisnawati; Anis Syauqi; Muh Yamin; M Atta Bary
Jurnal Surya Masyarakat Vol 8, No 1 (2025): November 2025
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jsm.8.1.2025.160-168

Abstract

Food, as a basic human need, significantly determines the quality of life of the community. Catfish is a fairly abundant aquaculture commodity in East Kalimantan and has great potential as a raw material for food processing. In urban communities such as Sungai Keledang Village, Samarinda Seberang District, Samarinda City, the PKK (Family Welfare Movement) women's group plays a crucial role in maintaining household food security and is a potential actor in the development of a culinary-based creative economy. The main objective of this community service program is to increase the capacity of PKK RT 26 women in processing catfish-based food into healthy and hygienic surimi-based otak-otak products enriched with vegetables. The general implementation method of the activity includes preparation and coordination, mapping potential partners, training, evaluation, and program sustainability planning. The results of the activity were attended by approximately 25 housewives who are members of Dasawisma PKK RT 26. The presentation of material by the resource person explained functional foods, the benefits of catfish and its processed products, its vitamin content, and the processing techniques for surimi-based catfish otak-otak. The community was directly involved in every stage of the process, from preparing the ingredients, mixing them into a dough, adding the vegetables, cooking, and packaging, ensuring they understood the ratios of each ingredient used to make patin fish otak-otak. This activity improved the conceptual and technical knowledge of PKK Dasawisma RT 26 members in household food preparation.
Co-Authors Adnan Putra Pratama Andi Lisnawati Dadang Ruchyat Elisa Ginsel Popang Eriansyah Farida Aryani Herijanto Thamrin Mika Debora Br Barus muh yamin Noorhamsyah Sofyan Bulkis Syauqi, Anis