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All Journal Jurnal Penelitian dan Pengabdian Masyarakat Jurnal Penelitian dan Pengkajian Ilmiah International Journal of Technology, Food and Agriculture
Musi, Ngani Alwirya
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Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Economics, Econometrics & Finance Environmental Science Public Health Social Sciences Other

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Pengolahan Nugget Lele Kelor dalam Mengoptimalkan Pangan Lokal dan Pencegahan Stunting Kecamatan Geneng Atmojo, Titin Andriyani; Nadhifah, Fairuz; Musi, Ngani Alwirya; Firmansyah, Anwar; Budi I, Muhammad Zulfa; Fauzian S., Mukhlis Althaf
Jurnal Penelitian dan Pengabdian Masyarakat Vol. 3 No. 1 (2025): February 2025
Publisher : Yayasan Pondok Pesantren Sunan Bonang Tuban

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61231/jp2m.v3i1.345

Abstract

Stunting remains a significant challenge in efforts to improve the quality of life. One of the main causes is the lack of balanced nutritional intake for children during their early developmental years. The village of Dempel, located in Geneng Subdistrict, Ngawi Regency, possesses local resources such as catfish and moringa leaves, which are rich in nutrients but have yet to be fully utilized. This community service program aims to empower PKK cadres in the village of Dempel by introducing an innovative approach to processing fortified catfish nuggets with moringa leaves. The program was on Wednesday 16 January 2025 and the method used is conducted using the Community Development (ComDev) method, starting with problem identification discussions with partners, followed by program design, and finally implementing training sessions. The initiative garnered great enthusiasm from the women participants, as it taught them new skills that could be directly applied in their daily lives. Through this program, it is expected that PKK cadres will not only be able to provide healthy food for their families but also create new business opportunities that can enhance household welfare.
Exploring the Influence of Family Environment on Entrepreneurial Interests Among Agribusiness Management Students Waridad Umais Al Ayyubi; Firmansyah, Akbar Maulana; Atmojo, Titin Andriani; Musi, Ngani Alwirya
CENDEKIA : Jurnal Penelitian dan Pengkajian Ilmiah Vol. 2 No. 6 (2025): CENDEKIA : Jurnal Penelitian Dan Pengkajian Ilmiah, Juni 2025
Publisher : Lembaga Pendidikan dan Penelitian Manggala Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62335/cendekia.v2i6.1422

Abstract

This study examines how the family environment affects the entrepreneurial interest of students in the Agribusiness Management program at Campus 5 Ngawi. The research is motivated by the high unemployment rate and low education levels in Ngawi. Using a quantitative approach and a survey of 29 students, the study identifies the family environment as the independent variable and entrepreneurial interest as the dependent variable. The research instrument was tested for validity and reliability with SPSS, and data were analyzed using simple linear regression. The findings show that the family environment significantly influences entrepreneurial interest, contributing 66%. Key factors include parenting style, family relationships, home atmosphere, economic conditions, and cultural background. The study emphasizes the critical role of the family in fostering an entrepreneurial mindset in students from an early age and recommends parental involvement in creating a supportive environment for their children's entrepreneurial development.
Sensory Properties of Yogurt Dairy and Yogurt Goat's with Added Edamame Hasanah, Niswatin; Musi, Ngani Alwirya
International Journal of Technology, Food and Agriculture Vol. 1 No. 1 (2024): February
Publisher : P3M Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/tefa.v1i1.4560

Abstract

This study aims to determine the effect of adding edamame on the sensory properties (level of sweetness and aroma of edamame) cow's and goat's milk yogurt. The experiment was carried out using a completely randomized design (CRD) with 5 treatments and 3 replications consisting of, P0 = without the addition of 0% edamame, P1 = the addition of 5% edamame, P2 = the addition of 10% edamame, P3 = the addition of 15% edamame, P4 = 20% edamame addition. The data were analyzed using Analysis of Variance (ANOVA) and continued with Duncan's Multiple Range Test (DMRT) with a level of 5%. The results showed that the addition of edamame to cow's and goat's milk yogurt showed significant differences (P<0.05) on the aroma of edamame and the level of sweetness in yogurt. The addition of 5% edamame to cow's and goat's milk yogurt was the lowest average of 2.05-2.01 with the criteria of not smelling of edamame, while the highest average was the addition of 20% edamame, namely 3.35 and 3.36 with the criteria somewhat smell of edamame. The lowest average sweetness level for cow's and goat's milk yogurt with the addition of 5% edamame was 2.18 and 1.75 with criteria not very sweet and not sweet, while the highest average with the addition of 20% edamame was 3.15 and 3.08 with a rather sweet criteria.
Co-Authors Al Ayyubi, Waridad Umais Atmojo, Titin Andriani Atmojo, Titin Andriyani Budi I, Muhammad Zulfa Fauzian S., Mukhlis Althaf Firmansyah, Anwar Hasanah, Niswatin Maulana Firmansyah, Akbar Nadhifah, Fairuz