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All Journal Jurnal Tiyasadarma: Jurnal Pengabdian Kepada Masyarakat Insight of Biology
Ahmad Rizky Pratama
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Environmental Science Immunology & microbiology

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Optimasi Waktu Perendaman dan Stadia Kematangan Buah Kakao untuk Meningkatkan Daya Kecambah dan Pertumbuhan Awal Bibit Kakao Ahmad Rizky Pratama; Siti Nurhaliza Ramadhani
Insight of Biology Vol. 1 No. 1 (2025): Insight of Biology, June 2025
Publisher : Lembaga Publikasi Ilmiah Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70716/inbio.v1i1.206

Abstract

This study aims to determine the effect of soaking duration and fruit maturity level on the germination and early growth performance of cocoa (Theobroma cacao L.) seeds. A completely randomized design (CRD) was employed with two factors: fruit maturity (physiologically mature, fully ripe, and overripe) and soaking duration (0, 6, 12, and 24 hours). Each treatment combination was replicated three times. The results showed that both fruit maturity and soaking duration significantly influenced seed germination percentage, seedling height, number of leaves, and root length. The highest germination rate (92.22%) and best growth parameters were obtained from seeds derived from fully ripe fruits soaked for 12 hours. Conversely, seeds from overripe fruits without soaking exhibited the lowest germination (51.11%). The optimal soaking treatment appears to enhance water uptake and enzymatic activity, which supports early seedling development, while excessive ripening reduces seed viability. These findings suggest that selecting the right maturity stage and appropriate soaking time can significantly improve the success rate of cocoa seed propagation.
Pemberdayaan Pengepul Sampah Dengan KSM Gebres Cemerlang Melalui Pengolahan Plastik Menjadi Paving Block Setyo Rini, Asih; Ahmad Rizky Pratama; Imas Nurul Meilinda; Suci Safitri; Yosua Rosevelt Ayawaila
Jurnal Tiyasadarma Vol. 4 No. 1 (2026): Juli 2026 | Jurnal Tiyasadarma
Publisher : LPPM ITEBA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62375/qez1bb19

Abstract

Plastic waste, which is difficult to decompose naturally, has become a serious environmental problem due to its potential to pollute soil, water, and air. This activity aims to process plastic waste from waste-collecting MSMEs into functional paving blocks with economic value. The program was carried out with partners from a Waste-Collecting MSME in Serang and KSM Gebers Cemerlang MSME in Cilegon using the 5W+1H method through observation, interviews, documentation, and direct practice of paving block production. The process included sorting, washing, cutting, melting, molding, and cooling of plastic waste. The results show that plastic waste can be successfully processed into paving blocks with good shape and potential market value, and the cleaning and cutting stages improved melting efficiency, while water cooling helped maintain the product form. It can be concluded that processing plastic waste into paving blocks is an applicable solution to reduce plastic waste generation and support the circular economy, although further testing is required to ensure product strength and quality according to standards.
Co-Authors Asih Setyo Rini Imas Nurul Meilinda Siti Nurhaliza Ramadhani Suci Safitri Yosua Rosevelt Ayawaila