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All Journal Journal of Research Applications in Community Services Exhibition and Seminar on Science and Creative Technology – Al Azhar Proceeding
Diandra, Azzahra Putri
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Religion Arts Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Medicine & Pharmacology Public Health Social Sciences Other

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Sosialisasi Hidup Ramah Lingkungan dan Pelatihan Menanam dengan Metode Hidroponik Sederhana Pada Anak PAUD Desa Candali Bogor Evandra, Azka Salma; Mudrikah, Isna Ibnah; Anugrah, Dinda Bunga; Kusumaningtyas, Ida Ayu Mas Amelia; Diandra, Azzahra Putri; Dewirani, Randilla; Fattah, Iqbal; Santoso, Bagus Dwi; Nurhasanah, Nunung
Journal of Research Applications in Community Service Vol. 1 No. 2 (2022): Journal of Research Applications in Community Service
Publisher : Universitas Nahdlatul Ulama Sunan Giri Bojonegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32665/jarcoms.v1i2.1303

Abstract

Desa Candali adalah salah satu desa binaan Lembaga Amil Zakat (LAZ) Al-Azhar. Desa ini memiliki banyak potensi dan kelebihan, namun terdapat permasalahan yang dimiliki, salah satunya adalah keunggulan sumber daya alam yang dimiliki tidak diikuti dengan keunggulan sumber daya manusia dalam hal pertanian yang berkelanjutan. Penanganan solusi yang diangkat adalah melakukan sosialisasi kepada generasi selanjutnya mengenai pentingnya menjaga lingkungan sekitar serta slot deposit 5000 pelatihan menanam dengan metode hidroponik kepada peserta PAUD Desa Candali. Pemberian pengetahuan pada anak-anak diharapkan dapat melekat dan dipraktekkan secara terus-menerus. Anak-anak PAUD sangat antusias dalam mengikuti kegiatan sehingga kegiatan dapat berjalan dengan lancar. Hasil dari kegiatan yang dilakukan memberikan peningkatan pengetahuan anak-anak PAUD mengenai bagaimana cara menanam dengan metode hidroponik sederhana serta bagaimana cara menjaga lingkungan agar tetap terjaga dan terhindar dari kerusakan. Hasil persentase keberhasilan untuk sosialisasi hidup ramah lingkungan sebesar 100%, sedangkan pelatihan menanam hidroponik sebesar 90%. Hal ini menunjukkan perlu adanya perbaikan kegiatan pelatihan menanam hidroponik dengan menambahkan jangka waktu pelatihan agar pemahaman dan penerapan kegiatan ini tersampaikan dengan lebih baik.
Effect of Boiling Time on the Change of Moisture Content, Color Analysis and Granule’s Shape of Breadnut (Artocarpus camansi) Flour Diandra, Azzahra Putri; Zain, Alya Yuniza Maharani; Hanina, Khansa; Apriliani, Vania Rahmawati; Azis, Lukman
EXSACT-A Vol 1, No 1 (2023)
Publisher : Universitas Al Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/exc.v1i1.2353

Abstract

Breadnut is a local product with short shelf life that not optimally process and utilized in Indonesia. Breadnut is easily browning due to enzymatic activity. Meanwhile, breadnut potentially become alternative product due to the nutritional value mainly carbohydrate. The aim of this study evaluated the effect of boiling time on the change of moisture content, color analysis and granule’s shape of breadnut flour. Moisture content was analysis using gravimetric method then color analysis and shape of granule were using color meter and digital microscope, respectively. Data was expressed of mean±SD while statistically analysis using ANOVA with Duncan’s test to determine the significant difference (p<0.05). The results of this study showed that the moisture content, L and b* value of breadnut flour with boiling time of 10 and 15 minutes showed not significant difference (p>0.05). In addition, a* value not significant differ (p>0.05) for the breadnut with boiling time of 0 and 5 minutes. The granule’s shape of breadnut under microspore was visualized that boiling time change the size and shape of the granule due to heating and swelling. In conclusion, boiling time was changing the moisture content, color analysis and granule’s shape of breadnut flour.
Co-Authors Anugrah, Dinda Bunga Apriliani, Vania Rahmawati Dewirani, Randilla Evandra, Azka Salma Fattah, Iqbal Hanina, Khansa Kusumaningtyas, Ida Ayu Mas Amelia Lukman Azis Mudrikah, Isna Ibnah Nunung Nurhasanah Santoso, Bagus Dwi Zain, Alya Yuniza Maharani