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All Journal PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Sains dan Teknologi Jurnal Agroindustri Terapan Indonesia
Lizza Fauziah Suroya
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Aerospace Engineering Agriculture, Biological Sciences & Forestry Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Dentistry Economics, Econometrics & Finance Electrical & Electronics Engineering Energy Engineering Health Professions Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary

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Pelatihan Pembuatan Kompos Blok dari Limbah di Desa Sidajaya: Block Compost Training from Waste in Sidajaya Village Fortuna, Puri Eka Dewi; Safitri, Laras Sirly; Triastuti, Desy; Suroya, Lizza Fauziah; Romalasari, Atika
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 10 No. 3 (2025): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v10i3.8621

Abstract

Block compost is an innovation in the processing of organic waste originating from agricultural land and household waste. The significant potential of organic waste in rural areas presents an opportunity to transform waste into economically valuable products. This activity was carried out in Sidajaya Village, Subang Regency. The objective of this activity was to improve the knowledge and skills of the community in Sidajaya Village. The activity began with the dissemination of information on block compost making, followed by practical sessions on how to create block compost. After this training activity, the community’s knowledge increased by 15.91% compared to before. The community’s skills also improved during the practical session, as demonstrated by the successful production of block compost.
SIFAT TANAK PLASMA NUTFAH PADI VARIETAS LOKAL: SENTANI, CAKRA, CIHERANG BATU, DAN KETAN DI GAPOKTAN KALENG BANTENG : Cooking Traits of Rice Germplasm from Local Rice Varieties: Sentani, Cakra, Ciherang Batu, and Ketan in GAPOKTAN Kaleng Banteng Suroya, Lizza Fauziah
Jurnal Agroindustri Terapan Indonesia Vol. 3 No. 1 (2025): July 2025
Publisher : Department of  Agriculture, Subang State Polytechnic, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31962/jati.v3i1.367

Abstract

Pre-breeding of local rice is one of the important efforts to improve the quality of rice. Local rice has a source of genetic diversity that can be utilized to assemble new superior varieties and has the advantage of biotic and abiotic stress tolerance. Gapoktan Kaleng Banteng is a Farmer Group Association around the Kaleng Banteng Block area, Cibogo, Subang. Gapoktan Kaleng Banteng grows local rice varieties such as Sentani, Cakra, Ciherang Batu, and Ketan. Exploration of rice cooking traits is related to the improvement of rice quality in plant breeding activities. The purpose of this study was to identify the cooking traits of four local rice varieties at the genotype level. The method used was Iodine Staining of pollen. The genetic material used in this study was rice pollen from local rice varieties Sentani, Cakra, Ciherang Batu, and Ketan. Cooking traits at the genotype level can be categorized into waxy, heterowaxy, and nonwaxy. Rice pollen that produces a blue-black color is nonwaxy. Rice pollen that produces orange or brick red color is waxy. While rice pollen that produces both colors is heterowaxy. The cooking traits of local rice varieties in Gapoktan Kaleng Banteng have diversity. The diversity of cooking traits at the genotype level through the Iodine Staining method of pollen produces two colors, namely blue-black and orange. The characteristics of local varieties of Sentani, Cakra, and Ciherang Batu are categorized as nonwaxy. The characteristics of Ketan varieties categorized as heterowaxy.
Keragaan Karakter Agronomi dan Sifat Tanak Sorgum Putih Lokal KD4 pada Komposisi Media Tanam yang Berbeda Lizza Fauziah Suroya; Fitri Audia; Zanuba Fitroh Aulia; Gina Pebrianti; Salwa Febriyanti
INSOLOGI: Jurnal Sains dan Teknologi Vol. 4 No. 5 (2025): Oktober 2025
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/insologi.v4i5.6723

Abstract

Sorghum (Sorghum bicolor (L.) Moench) is a strategic cereal crop for food diversification and food security due to its nutritional advantages and high adaptability to drought. Although white sorghum varieties are ideal for human consumption, they generally have lower levels of functional compounds such as tannins compared to colored sorghum varieties. Therefore, this study aims to evaluate the response of local sorghum to raw cocopeat media stress as a biofortification method to increase tannin content (moderate target of 1–3%) and analyze seed quality as a strategic effort to improve functional food potential. This study was conducted in two stages: field testing using a Completely Randomized Design (CRD) with four levels of planting media (100% soil; soil and husk 50:50%; soil and cocopeat 50:50%; soil, husk, and cocopeat 50:25:25%) to evaluate the agronomic characteristics of local sorghum KD4 against cocopeat stress and in the laboratory for soil characterization. Soil property characterization of sorghum was performed by iodine staining (Lugol) on the pollen and endosperm of sorghum seeds, where color changes observed under a light microscope would indicate waxy, nonwaxy, or heterowaxy properties. Modification of the growing medium significantly affects the potential yield characteristics of sorghum. The cocopeat treatment (P2) has the potential to be the best growing medium composition for biofortification because it is able to maintain seed yield even when there are indications of stress, while P3 causes a drastic decrease in yield. Additionally, KD4 sorghum consistently exhibits nonwaxy texture properties, supported by genotype and phenotype testing, indicating that this variety is suitable for food processing with a soft texture.
Co-Authors Atika Romalasari Desy Triastuti Fortuna, Puri Eka Dewi Gina Pebrianti Safitri, Laras Sirly Salwa Febriyanti Zanuba Fitroh Aulia