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Satria Wiguna
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Fusion : Jurnal Pengabdian Kepada Masyarakat
Published by Peduli Riset dan Pengabdian Masyarakat
ISSN : -     EISSN : 29638232     DOI : -
Core Subject : Health, Education, Social,
Education Public Health Social Sciences Other
Journal Fusion is an institution engaged in education, research and community service. Fusion Journal also publishes community service research articles that have been researched or directly involved in the field. This journal is published twice a year, in September and Maret every year.
Arjuna Subject : Umum - Umum
Articles 66 Documents
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Sosialisasi Pembuatan Kerajinan Tangan Gelang Dan Cincin Dalam Peningkatan Keterampilan Anak Sanggar Bimbingan Gombak Utara Di Kuala Lumpur Negara Malaysia Rina Andriani; Nurul Ain Harahap; Wina Surya Marda; Zaifatur Ridha
Fusion: Jurnal Pengabdian kepada Masyarakat Vol. 2 No. 2 (2024): Maret
Publisher : peduli riset dan pengabdian masyarakat

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Abstract

The bracelet and ring handicraft making activity is one of the efforts in improving children's skills and creativity at the North Gombak Guidance Centre, Kuala Lumpur. The purpose of this activity is to provide a forum for knowledge about handicrafts to children and train them in producing unique works of art. The method of implementation of this activity is done through socialisation, material provision, and direct practice in making handicrafts to children in the guidance studio. This activity was carried out with a qualitative descriptive method and direct observation as a data collection technique. The results of the discussion show that learning arts and crafts provides great benefits for the development of children. The activity of making bracelets and rings from yarn and pearl trinkets is not only fun, but also easy to do. The children were guided directly by Ustazah Dahlia and KKN students from Jam'iyah Mahmudiyah Islamic College in Tanjung Pura in making the crafts. They were given explanations about the materials used, examples of craft forms, and how to make them. Through this activity, the children can improve their skills, self-confidence, independence, and productivity. Thus, children in the North Gombak Guidance Centre can benefit from these activities and are expected to be encouraged to continue developing themselves in the field of skills.
Sosialisasi Pendidikan (GERSANK) Gerakan Sayang Anak Sebagai Upaya Mempersiapkan Pendidikan Berkarakter dan Generasi Islami Bagi Masyarakat Desa Serba Aceh Tamiang Fahriansyah Pasaribu; Nurmala; Riski Alfina; Sufriansyah; Nurul Hasanah
Fusion: Jurnal Pengabdian kepada Masyarakat Vol. 2 No. 2 (2024): Maret
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Abstract

In facing the complex challenges of educating the younger generation, "GERSANK" education (Children's Love Movement) has a vital role as an effort to prepare an Islamic generation and character education. In this context, value-based education becomes a strong foundation in overcoming the increasingly disturbing moral and national crisis. GERSANK does not just pursue academic achievement alone, but more than that, it emphasizes the formation of strong character and strengthening fundamental Islamic values. The method of implementing KKN service by STAI Jam'iyah Mahmudiyah Tanjung Pura students in Aceh Serba Tamiang regarding the socialization of "GERSANK" education as an effort to prepare for character education and an Islamic generation can be combined in one integrated plot. This research shows that overall, the "GERSANK" socialization program in Aceh Serba Tamiang is an initiative that has succeeded in exploring local potential and responding to educational challenges with holistic solutions. Through an inclusive and participatory approach, the KKN team from STAI Jam'iyah Mahmudiyah Tanjung Pura was able to design and implement a program that not only focused on academic aspects, but also on character building and Islamic values.
Sosialisasi Produk Berbahan Baku Komoditas Pisang Unggulan Industri Rumah Tangga Bagi Masyarakat Di Desa Selotong Abdillah; Afifa Yasmin Zahira2; Nova Tri Indah Br.Rambe3; Nurmisda Ramayani
Fusion: Jurnal Pengabdian kepada Masyarakat Vol. 2 No. 2 (2024): Maret
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Abstract

The average banana production yield in Selotong Village is 6.2 tons/year. Most of the bananas produced in Selotong Village are sold unprocessed to buyers. Only a few farmers process it into ordinary original banana chips, so there is still a lack of human resources and a lack of innovation in processing these bananas. In this community service activity, material is developed in two aspects, namely the production aspect and the management aspect. The production aspect is to improve the ability of human resources to produce products to provide quality results, while the management aspect is to improve their skills in the areas of business management, production management, marketing management, simple financial management and capital. The objectives of this activity are (1) Providing technical knowledge to the community regarding processing bananas into value-added products, (2) Developing community skills and abilities related to home industry, such as banana processing techniques, small business management, and marketing strategies ( 3) Provide an understanding of the importance of product quality, branding and marketing strategies to increase the competitiveness of banana products from Selotong Village in local and regional markets. The resulting outputs are (1) products made from superior bananas which are innovative and high quality, (2) skilled human resources, (3) correct business management and financial administration.
Pendampingan Membaca Tulis Al-Quran Bagi Anak Madrasah Itidaiyah di Desa Jaring Halus Kabupaten Langkat Asparudin; Desy Putri Rivayanty; Mitha Dwi Andrianti; Anjur Perkasa Alam
Fusion: Jurnal Pengabdian kepada Masyarakat Vol. 2 No. 2 (2024): Maret
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Abstract

Qur'anic education is essential in shaping the character of a qualified Islamic generation. This activity is carried out in response to the challenges of the times, where the younger generation is increasingly affected by globalisation and negative associations. This paper discusses community service that aims to increase children's interest and understanding of the Qur'an through learning assistance. Activity methods include lectures, question and answer, practice, sociodrama, and storytelling. The implementation process is divided into introduction, implementation, and evaluation stages. The results show a significant increase in the ability to read and memorise the Qur'an in children. Assistance is carried out by starting from a pre-test to measure the initial ability of children, then dividing groups based on the results of the pre-test. The children were guided in reciting the Quran, depositing their memorisation, and starting new memorisation. Islamic material is delivered in theory and practice, such as the procedure for washing. Afterwards, a post-test was conducted to evaluate the children's progress. This activity succeeded in improving the recitation of the Qur'an, increasing self-confidence, and strengthening religious values in children. The positive response from the school and the management showed the success of this service.
Pelatihan Seni Bela Diri Pencak Silat Sebagai Pengembangan Ekstrakurikuler Sekolah Dalam Pembentukan Pendidikan Karakter Bagi Pemuda Desa Sunting Kecamatan Bandar Pusaka Kabupaten Aceh Tamiang Rahmad; Putri Syahira; Raudhatul Hasanah; Usmaidar
Fusion: Jurnal Pengabdian kepada Masyarakat Vol. 2 No. 2 (2024): Maret
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Abstract

The implementation of Pencak Silat Tapak Suci martial arts training in Sunting Village, Aceh Tamiang Regency aims to develop youth character values through Pencak Silat martial arts training activities. The method used is a qualitative method that directly describes the character building of youth through Pencak Silat. This training was conducted on 13 March 2024. The results showed that Pencak Silat Tapak Suci had a positive impact on improving character values, especially discipline, among the youth of Sunting Village. Character strengthening is done through opening and closing ceremonies, habituation of values such as discipline, respecting elders, and including God in every activity. The process of instilling character values through this training goes through an introduction and understanding stage, as well as an application stage. Evaluation is conducted to ensure the learning goes well. Supporting factors include willingness to learn, good habituation, and parental support, while inhibiting factors include lack of talent, inadequate facilities and infrastructure, and patience in training.
Sosialisasi Usaha Mikro Kecil dan Menengah (UMKM) Dalam Produk Keripik Singkong Sebagai Upaya Menjadi Produk Unggulan Di Desa Tanjung Ibus Muhammad Zihanuddin; Nur Haliza; Aprisa Aulia Saputri; Yusuf Abdullah; Novira Arafah
Fusion: Jurnal Pengabdian kepada Masyarakat Vol. 2 No. 2 (2024): Maret
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Abstract

The activity of making cassava chips is one of the efforts to make cassava chips a superior MSME product in Tanjung Ibus Village. The aim of this activity is to provide an understanding of how to make cassava chips properly and correctly to the people of Tanjung Ibus and to provide training to the community in improving the community's MSMEs. The method of implementing this activity is through socialization, providing materials and direct practice in making cassava chips. The results of the discussion show that the socialization of Micro, Small and Medium Enterprises (MSMEs) in cassava chips products as an effort to become a superior product in Tanjung Ibus Village provides benefits in the form of new learning for the people of Tanjung Ibus Village. The community was guided directly by Abangda Rahman and KKN student STAI Jam'iyah Mahmudiyah Tanjung Pura during the socialization process. Through this activity, the community in Tanjung Ibus Village can feel the benefits of this activity and it is hoped that they will be encouraged to continue to develop themselves and can make cassava chips a superior MSME product in Tanjung Ibus Village.
Pelatihan Pembuatan Abon Ikan Untuk Meningkatka Pendapatan Masyarakat di Desa Secanggang, Kecamatan Secanggang Irga Maulana; Iis Daniati Lubis; Diani Syahfitri
Fusion: Jurnal Pengabdian kepada Masyarakat Vol. 2 No. 2 (2024): Maret
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Abstract

Secanggang Village, Secanggang District is a village that has local potential, with local residentspredominantly working as fishermen, where the fishermen only make use of it by selling raw fish harvests.The relatively cheap price does not provide significant benefits to their income, so innovation is needed toprocess it further. Seeing this kind of situation, it is necessary to hold training on processing tuna intoready-to-eat food such as fish floss in order to increase the selling value of tuna. Making fish floss does notrequire large costs and is easy for tuna farmers to apply. Meanwhile the selling value is relatively betterthan the selling value of raw fish. Problems in the field in this service activity were explored throughobservation and interview methods. After the problem was identified, preparations for training andoutreach were carried out, then training was carried out on making fish floss. This activity succeeded inproviding an understanding of the importance of increasing the added value of fish production through processing it into fish floss, providing skills in making fish floss. Further service activities can be directedat efforts to assist the community in obtaining P-IRT permits, assisting with sales via social media, andassisting the next production innovation process, including by trying various other flavor variants besidesthose tested in the current service activity.
Pelatihan Pembuatan Kue Rasidah Sebagai Bentuk Mempertahankan Kuliner Khas Melayu Di Era Modern Desa Aras Sembilan. Farhan Hafizh; Maulina Hayati; Annisa Nuri; Rani Febriyanni; Kamaliah
Fusion: Jurnal Pengabdian kepada Masyarakat Vol. 2 No. 2 (2024): Maret
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Abstract

Culinary is a part of life that is closely related to daily food consumption because everyone needs food to be able tocarry out daily activities because the source of energy and protein comes from food. Starting from simple food tohigh-class and luxurious food. All of this requires processing even though it is quality and nutritious. In thismodern era, many young people only know the name of a food without knowing the history and cultural value ofthe food itself. With this training, it is hoped that the community will be able to preserve traditional Malay foodagain. The method of implementing KKN service by STAI Jam'iyah Mahmudiyah Tanjung Pura students inAceh Tamiang in Aras Sembilan village, regarding the socialization of Rasidah cake making training as an effortto maintain typical Malay culinary delights to reintroduce them to society in the modern era. The existence of Rasidah cakes has existed since the heyday of the Malay kingdom. Rasidah cakes are one of the traditional foods,namely foods that have been preserved from generation to generation by the Malay tribe. Through this trainingoutreach, the KKN team from STAI Jam'iyah Mahmudiyah Tanjung Pura Langkat was able to design andimplement a program that not only focuses on preserving typical Malay culinary delights, but also preservingand reintroducing them to society in the modern era.
Pelatihan Pembuatan Telur Asin Dalam Rangka Menigkatkan UMKM Desa Babo Kecamatan Bandar Pusaka Aceh Tamiang Ibnu Abdillah; Nuryufa Maura; Rizka Amelia; Ahmad Fuadi; Enni Suhenni
Fusion: Jurnal Pengabdian kepada Masyarakat Vol. 2 No. 2 (2024): Maret
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Abstract

Salted egg is a snack food that is quite popular among various groups. These eggs can be obtained at food stalls,traditional markets, supermarkets, and hawkers. However, the quality of salted eggs circulating in the markettoday is generally very concerning. It is estimated that only about 10% of the salted eggs in the market today areof good quality. Cooked salted eggs packed with three eggs and sold at the most expensive supermarket outlets arenot fit to eat, the egg whites are damaged. While salted eggs sold at food stalls, the egg whites are brownishbecause they use saltpeter preservatives (potassium nitrate (KNO3)). Good quality salted eggs are currently veryrare in the market. A salted egg entrepreneur who maintains quality, usually always has difficulty serving ordersdue to limited production capabilities. The egg salting process takes about two weeks (15 days). This time is longenough to fulfill the needs. Materials for salting eggs are quite a lot of quantities and requirements to producegood quality salted eggs. The purpose of the study was to determine the effect of various salted egg making mediaon organoleptic quality so that it becomes a material consideration and information in the use of the right saltedegg making media and get better quality. In the implementation of this study, the experimental design used was aCompletely Randomized Design (CRD), with 3 treatments and 5 replications. Treatments: PG; Salt solution,PA; Rubbing ash dough and PL; clay / clay dough. While the organoleptic test of salted eggs consisting of; 1. 2.Salty taste of egg white and 3. The taste of egg yolk. The data obtained were analyzed descriptively and Kruskall-Walis non-parametric model. The results showed that the treatment had a significant effect on the generalappearance of the egg, the salty taste of egg white and the masir taste of egg yolk, the PG treatment (salt solution)showed the same thing as the PA treatment (rubbed ash dough) but different from the PL treatment (clay dough).
Pelatihan Pebuatan Susu Kedelai Bagi Masyarakat Desa Cinta Raja Kecamatan Secanggang Kabupaten Langkat Danu Prayuda; Pupu Muhidin; Azizi Miarti; Ali Mukhlis AR; Enda Lovita Pandiangan
Fusion: Jurnal Pengabdian kepada Masyarakat Vol. 2 No. 2 (2024): Maret
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Abstract

Milk is the first food a baby knows through breast milk (ASI). The public is aware that the quality of breast milk issuperior to cow's milk, formula milk and powdered milk. Milk is a food ingredient that is composed of foodsubstances in balanced proportions. From another angle, milk can also be viewed as a raw material that containsimportant food sources. Soy milk is one of the processing products which is the result of extraction from soybeans.Soy milk protein has an amino acid composition that is almost the same as cow's milk. So soy milk is often used asa substitute for cow's milk for those who are allergic to animal protein. Soy milk is a highly nutritious drink,especially because of its protein content. Apart from that, soy milk also contains carbohydrate fats, calcium, phosphorus, iron, vitamin A and vitamin B complex except B12 and water. Students from KKN Post IX CintaRaja Village, which was held on Tuesday, March 5 2024 in the office hall of Cinat Raja Village, Seacanggang subdistrict,carried out training in making soy milk. The qualitative descriptive research method is a method used byresearchers to discover knowledge or theories regarding research at a certain time. The result of this trainingactivity is that the people of Cinta Raja Village gain knowledge and understanding about the advantages anddisadvantages of consuming soy milk. Community service in the form of training has provided the community witha new understanding of soy milk, so that the results of this training open up business opportunities, understandstunting prevention, and provide knowledge about soy milk.

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