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All Journal Jurnal Alwatzikhoebillah : Kajian Islam, Pendidikan, Ekonomi, Humaniora Sasambo: Jurnal Abdimas (Journal of Community Service)
Citra, Nurul
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Religion Humanities Economics, Econometrics & Finance Education Social Sciences

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Analisis Studi Hadis atas Tradisi Sedekah Berbagi Takjil Setiap Ramadan di Desa Dalu X B di Masjid As-Shiddiq Kecamatan Tanjung Morawa Citra, Nurul
Jurnal Alwatzikhoebillah : Kajian Islam, Pendidikan, Ekonomi, Humaniora Vol. 11 No. 2 (2025): Jurnal Alwatzikhoebillah : Kajian Islam, Pendidikan, Ekonomi, Humaniora
Publisher : Institut Agama Islam Sultan Muhammad Syafiuddin Sambas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37567/alwatzikhoebillah.v11i2.4048

Abstract

The tradition of sharing takjil (the fasting meal) during Ramadan is a form of practicing Islamic values that has grown in the community, particularly in Dalu X B Village, Tanjung Morawa District. This practice takes place annually at the As-Shiddiq Mosque and has become a collective custom for residents in welcoming the holy month of Ramadan. This tradition not only has social value but also has strong roots in Islamic teachings, particularly in the hadiths of the Prophet which encourage people to share food, strengthen brotherhood, and achieve the blessings of Ramadan. This study aims to analyze the tradition of sharing takjil in this location using a hadith study approach, in order to examine how the values of the hadith are implemented in the community's social practices. The method used is a qualitative case study approach. Data were obtained through observation, interviews, documentation, and a review of relevant hadith literature. The results show that the tradition of sharing takjil is a concrete form of understanding and practicing hadith, such as the hadith that recommends feeding fasting people and the hadith about the importance of strengthening Islamic brotherhood. Furthermore, there are strong spiritual, social, and educational transformational dimensions within this practice, such as increased youth participation, solidarity among residents, and the active role of mosque administrators in cultivating good values. In conclusion, this tradition is an effective means of translating the teachings of the hadith into collective actions that foster blessings and strengthen the religious community.
Implementasi Program Kreativitas Mahasiswa Bidang Kewirausahaaan Dalam Pembuatan Dimsssyum Oyen Di Ampana Kota Zalshabila, Jazilah; Kure, Sovianur; Citra, Nurul; Nur’Alisya, Sitti; Usman, Winda; BSA, Fadilah A; Paputungan, Siti Sam A
Sasambo: Jurnal Abdimas (Journal of Community Service) Vol. 8 No. 2 (2026): Mei
Publisher : Lembaga Penelitian dan Pemberdayaan Masyarakat (LITPAM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/rtscmv89

Abstract

Penelitian ini bertujuan mendeskripsikan proses implementasi Program Kreativitas Mahasiswa (PKM) bidang kewirausahaan melalui pengembangan produk Dimsssyum Oyen di Ampana Kota dengan melibatkan mahasiswa sebagai pelaksana dan masyarakat sekitar sebagai kelompok sasaran. Produk ini merupakan inovasi kuliner berbahan dasar wortel dengan dua varian rasa Original dan Spicy Mayo yang dikembangkan untuk menyediakan makanan ringan sehat dan sesuai preferensi generasi muda. Penelitian menggunakan metode deskriptif kualitatif dengan tahapan meliputi perencanaan produk, desain kemasan, proses produksi, serta pemasaran digital. Hasil menunjukkan bahwa strategi promosi sederhana melalui status WhatsApp dengan sistem “today only” mampu meningkatkan minat beli, yang tercermin dari total penjualan mencapai 124 porsi dalam empat kali penjualan dan tingginya pembelian ulang dari konsumen. Survei kepuasan juga menunjukkan lebih dari 80% responden puas terhadap rasa, tekstur, dan kemasan produk. Kegiatan ini tidak hanya meningkatkan kemampuan inovatif dan manajerial mahasiswa, tetapi juga berkontribusi pada pencapaian SDG 8 melalui penciptaan peluang usaha serta SDG 12 melalui pemanfaatan bahan pangan lokal. Program ini menunjukkan potensi keberlanjutan sebagai usaha kuliner berbasis kreativitas mahasiswa. Implementation of the Student Creativity Program in the Field of Entrepreneurship through the Production of Dimsssyum Oyen in Ampana City  This study aims to describe the implementation of the Student Creativity Program in Entrepreneurship (PKM) through the development of the Dimsssyum Oyen product in Ampana Kota, involving students as implementers and the surrounding community as the target group. Dimsssyum Oyen is an innovative carrot-based culinary product offered in two flavors Original and Spicy Mayo designed to provide a healthy, nutritious snack that aligns with the preferences of young consumers. The study employed a descriptive qualitative method consisting of product planning, packaging design, production processes, and digital marketing activities. The findings indicate that a simple promotional strategy using WhatsApp status with a “today only” system effectively increased consumer interest, reflected in total sales of 124 portions across four sales periods and a high rate of repeat purchases. Consumer surveys also show that more than 80% of respondents were satisfied with the taste, texture, and packaging. This activity not only enhanced students’ innovative and managerial abilities but also contributed to the achievement of SDG 8 by creating entrepreneurial opportunities and SDG 12 by utilizing local food resources. Overall, the program demonstrates strong potential for sustainability as a student-based creative culinary venture.
Co-Authors BSA, Fadilah A Kure, Sovianur Nur’Alisya, Sitti Paputungan, Siti Sam A Usman, Winda Zalshabila, Jazilah