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Pelatihan Pembuatan Eco-Enzim pada Kelompok Tani di Desa Bobaneigo Madihutu, Kecamatan Jailolo, Selatan Kabupaten Halmahera Barat
No full textTraining activities on making eco-enzymes have been carried out in Bobaneigo Madihutu Village, South Jailolo District, West Halmahera Regency with the aim of processing organic waste that is no longer used and disturbs the environment into a product that is useful and has economic value. Eco-enzyme is a liquid fermented organic waste which has various functions, including as a floor cleaner, vegetable and fruit cleaner, insect repellent and plant fertilizer. The event was attended by farmer groups and village officials. The activity began with a presentation about eco-enzymes and their benefits for society and the environment. The results of the activity show that the farmer group in Bobaneigo Village, Madihutu District, South Jailolo District, West Halmahera Regency has been able to process organic waste into eco-enzymes, thereby solving the waste problem and turning it into a valuable economic product. because it can be used as organic fertilizer.Tumpukan sampah dapat menjadi lingkungan yang cocok bagi penyebaran penyakit, menurunkan kualitas lingkungan, dan menimbulkan gangguan estetika bila tidak ditangani dengan baik. Oleh karena itu, dilakukan kegiatan pelatihan produksi eco-enzyme untuk mengolah sampah-sampah organik yang selama ini tidak dimanfaatkan dan dapat mengganggu lingkungan menjadi produk bermanfaat yang bernilai ekonomi tinggi dalam bentuk eco-enzyme. Eco-enzim merupakan cairan yang diperoleh dari fermentasi sampah organik yang mempunyai berbagai fungsi antara lain sebagai pembersih lantai, pembersih sayur dan buah, serta pengusir serangga dan pupuk tanaman. Kegiatan pelatihan pembuatan eco-enzim dilaksanakan di Desa Bobaneigo Madihutu, Kecamatan Jailolo Selatan, Kabupaten Halmahera Barat. Hasil kegiatan menunjukkan bahwa kelompok tani di Desa Bobaneigo, Kecamatan Madihutu, Kecamatan Jailolo Selatan, Kabupaten Halmahera Barat telah mampu mengolah sampah organik menjadi eco-enzim, sehingga memecahkan permasalahan sampah dan menjadikannya produk ekonomi yang bernilai karena dapat digunakan sebagai pupuk organik.
Kata Kunci: kelompok tani, sampah, eco-enzim, nilai ekonomi
Seasonal Assessment of Rice Planting and Growing Cycle in North Aceh, Indonesia: A SAM Approach on Sentinel-2 Satellite Imagery
No full textObserving the growing season and planting are essential to maintaining the sustainability of rice plants and food availability in the region. Conventionally, the observation and monitoring of rice plants are carried out manually by direct observation in the field. Those activities do indeed take time and are costly. Therefore, the utilization of medium-resolution satellite imagery is an alternative way to monitor the growing season of paddy fields in the rice production center of North Aceh. North Aceh is one of the leading rice production centers in the country; monitoring the planting season and growth cycle of paddy rice are essential aspects of maintaining rice production. Conventionally, mapping and assessing plant growth in plant morphology can be known by regularly monitoring every season. One way to monitor changes in the growing season for future predictions, even though time has passed, is to use satellite imagery. This study aims to map thearea and phase level of rice plant growth in Aceh rice production centers in the North Aceh regency. Spectral Angle Mapper (SAM) on Sentinel-2 imagery to map the spatial distribution of paddy fields in different phases of the rice growing season from 2019 to 2022. Growth parameters were extracted with index vegetation series to evaluate the image\u27s ability to provide information on the rice plant growth stage from Sentinel-2 imagery. To estimate the phase rate of rice growth, spectral angle mapper analysis on Sentinel-2 images has been piloted to assist in estimating the growth phase in each season and its spatial distribution. The mapping of rice plants\u27 growing season and growth showed differences in area distribution for the districts observed in the wet, vegetative, generative, and dry fallow phases in 2022. SAM algorithms produced different data on the growth phase of rice plants.Keywords: Paddy-Rice, Growing Cycle, SAM, Sentinel-2 Imagery
Inggris: The Effect Of Longterm Drying On The Quality Of Canary Seed Oil (Canarium Sp) With And Without Epidermis
No full textAbstract
Walnut seeds are one of the Indonesian plants that are widely used as food. Walnut kernels are usually eaten fresh, roasted, as a kitchen spice, topping for ice cream, and walnut kernel oil is usually used to cook food. North Maluku has two types of canaries, including the Ifa Tamate and Ifa Wagol canaries. These two types of walnuts have different shapes and sizes of fruit and walnut seeds. Making walnut oil from these two types of walnut kernels has never been done before. Walnut seeds are coated with epidermis which contains carotenoid pigments and is rich in phenolic components. The use of walnut seeds does not only extend to their use as a food ingredient, walnut seeds also have a high fat composition so they have the potential to be a raw material for making vegetable oils, walnut seed oil is produced from extracting walnut kernels using several methods such as mechanical pressing or extraction with organic solvents. . This research aims to determine the effect of drying time on the chemical quality characteristics of Ifa Wagol walnut seed oil with and without epidermis made from local North Maluku walnuts. The research method used a Completely Randomized Design (CRD), with an ANOVA test if there was a significant difference (p<0.05) then continued with the DMRT test with 6 treatments and 3 replications, so that 18 experimental units were obtained. This treatment uses a temperature of 70oC with different drying times, namely 1 hour without epidermis, 3 hours without epidermis, 5 hours without epidermis, 1 hour with epidermis, 3 hours with epidermis, 5 hours with epidermis. The results of the research were that the drying time and different treatments had a real influence on the water content of dried walnuts between 2.64% - 3.92% and the fat content of dried walnuts 62.49% - 67.83%. The fat content of walnut oil ranges from 98.36% - 99.38%. Caratenoid levels ranged from 555.23 mg/100g - 1107.56 mg/100g. Free fatty acid levels ranged from 0.47% - 1.48%. The value of fresh walnut kernels, water content 4.255%, ash content 3.494%, fat content 61.598%, protein content 14.711%, carbohydrate content 12.319% and crude fiber 3.620%.
Key words: Walnuts, Walnut Kernel Oil, Drying TimeRINGKASAN
Biji Kenari merupakan salah satu tanaman Indonesia yang banyak digunakan sebagai bahan pangan. Biji kenari biasanya dimakan segar, dipanggang, sebagai bumbu dapur, topping untuk eskrim, dan minyak biji kenari biasanya digunakan untuk memasak makanan. Di Maluku Utara memiliki dua jenis kenari diantaranya adalah kenari jenis Ifa Tamate dan Ifa Wagol. Kedua jenis kenari ini memiliki bentuk dan ukuran buah dan biji kenari yang berbeda. Pembuatan minyak kenari berbahan baku kedua jenis biji kenari ini belum pernah dilakukan sebelumnya. Biji kenari dilapisi oleh kulit ari yang mengandung pigmen karotenoid dan kaya akan komponen fenolik. Pemanfaatan biji kenari tidak hanya sampai penggunaanya sebagai bahan pangan, biji kenari juga memiliki komposisi lemak yang tinggi sehingga berpotensi menjadi bahan baku pembuatan minyak nabati, minyak biji kenari dihasilkan dari ekstraksi biji (kernel) kenari dengan beberapa metode seperti pengepresan mekanik maupun ekstraksi dengan pelarut organik. Penelitian ini bertujuan untuk mengetahui pengaruh lama pengeringan terhadap karakteristik Mutu kimia minyak biji kenari Ifa Wagol dengan dan tanpa kulit ari berbahan dasar kenari lokal Maluku Utara. Metode peelitian menggunakan Rancangan Acak Lengkap (RAL), dengan uji ANOVA apabila jika adanya perbedaan nyata (p<0,05) maka dilanjutkan dengan uji DMRT dengan 6 perlakuan 3 ulangan, sehingga diperoleh 18 unit percobaan. Perlakuan ini menggunakan suhu 70oC dengan lama pengeringan berbeda ialah 1 jam tanpa kulit ari, 3 jam tampa kulit ari, 5 jam, tanpa kulit ari, 1 jam dengan kulit ari,3 jam dengan kulit ari, 5 jam dengan kulit ari. Hasil penelitian ialah lama pengeringan dan perlakuan yang berbeda memberikan pengaruh nyata terhadap kadar air kenari kering antara 2,64% - 3,92% dan kadar lemak kenari kering 62,49% - 67,83%. Kadar lemak minyak kenari berkisar antara 98,36% - 99,38%. Kadar karatenoid berkisar antara 555,23 mg/100g - 1107,56 mg/100g. kadar asam lemak bebas berkisar antara 0,47% - 1,48%. Nilai biji kenari segar, kadar air 4,255%, kadar abu 3,494%, kadar lemak 61,598%, kadar protein 14,711%, kadarkarbohidrat 12,319% dan serat kasar 3,620%.
Kata kunci:Kenari, Minyak Biji Kenari, Lama Pengeringan
 
Tourist Attraction and Price Perceptions on Intention to Revisit: Mediator Consumer Satisfaction
No full textStudy This aim for know influence Power pull tourism and perception price to interest visit return with satisfaction consumer as mediation in the Pandara Kananga Culinary Center Area, Ternate City. Approach quantitative. Population in study is tourists who have visit area Pandara Kenanga culinary delights. Minimum number of samples used is 105 items. Data collection using method observation direct, interview, and sharing questionnaire in a way direct. Analysis techniques used in study This is analysis track with use SPSS 16 application as statistical test tools. Research result This showing that: (1) Influence Power pull tour to interest visit return, have positive and significant influence to interest visit. (2) Influence perception price to interest visit back, no there is influence positive to interest visit return. (3) Influence Power pull tour to satisfaction consumers, have influence positive and significant to satisfaction consumer. (4) Perception price to satisfaction consumers, have influence positive and significant to satisfaction consumer. (5) Influence satisfaction consumer to interest visit return, have influence positive and significant to interest visit return. (6) Satisfaction consumer role as an internal mediator influence Power pull to interest visit return. (7) Satisfaction consumer role as an internal mediator influence perception price to interest visit return
Virgin Coconut Oil (VCO) Processed Products with No Heating Method Using a Squeezer and Without a Squeezer
No full textThe purpose of this activity is to provide training to the farming community in processing coconut products by making Virgin Coconut Oil (VCO) with the help of an electric coconut squeezing machine and without using a coconut squeezing machine. The method used in this activity is the manufacture of VCO without heating first, the results of coconut milk are obtained through squeezing using an electric squeezer (P1) and without an electric squeezer (P0). Based on the results obtained, the use of the electric squeezer cannot produce VCO after being allowed to stand for ± 48 hours, only two layers are formed, namely the water layer and the blondo layer, while without using an electric squeezer machine it can form 2 layers, namely the blondo layer and the water layer within ± 24 hours then let stand for ± 24 hours again has formed three layers of water layers, blondo coating and VCO coating. Based on this experiment, VCO produced from manually squeezed coconut milk with a volume of 4.5 L is able to produce VCO as much as 25-30 ml
The Value of Local Wisdom as an Implementation of Character Education for Pancasila Students in the Independent Curriculum
No full textThe essence of character education in the context of education in Indonesia is values education, namely education of noble values originating from the culture of the Indonesian nation itself, in order to develop the personality of the younger generation. One form of implementation of the Merdeka curriculum is a learning program that is guided by Pancasila values which was later named the Pancasila Student Profile. This consists of an independent learning program through the Pancasila Student Profile based on Faith, Devotion to God Almighty and noble character, Global Diversity, Working Together. Collaborative, Creative, Critical Reasoning, and Independent. National character and identity are created because of the existence of various local cultures which have been proven to be able to make this nation more dignified. The motivation for exploring local wisdom is as a basis for rediscovering national identity which has shifted, if not to be said to have faded, from people\u27s lives
The Effect of Green Vegetation Density in increasing Thermal Comfort in Urban Environments Through Preventing Increases in Environmental Temperature: A Study in Yogyakarta, Indonesia, at Kapanewon Depok, Sleman
No full textGreen vegetation has many benefits in balancing nature. This research aims to see the relationship pattern between Green Vegetation Density (NDVI) and Urban Heat, and to see the Effect of Green Vegetation on Human Thermal Comfort. The research was carried out in 3 sub-districts in Depok, Sleman, Yogyakarta making use of Landsat-8 satellite imagery and the remote sensing technology which is equipped with measurements of microclimate elements in the field for calculating Thermal Comfort and also completed with Correlation-Regression analysis. Based on the results, a pattern was obtained that locations that have a high level of Vegetation Density will have a low Urban Temperature, whereas locations that have a low level of Vegetation Density or non-Vegetation will have High urban temperatures, and it was found that all correlations were positive with the highest order being the Caturtunggal Zone with an r value of 0.7 with a correlation level of 0.4901 (49.01%), then in second place namely the Condongcatur Zone, namely with The r value is 0.6998 with a correlation level of 0.4897 (48.97%) and the last is the Maguwoharjo Zone, namely with an r value of 0.1555 with a correlation level of 0.0242 (2.42%). It is concluded that Green Vegetation is anti-urban heat and protects Thermal Comfort. NDVI prevents Temperature increas
VALIDATION AND RELIABILITY OF JUNIOR HIGH SCHOOL STATE EXAMINATION INSTRUMENTS 2015 YOGYAKARTA REGION PACKAGE 1, 2, 3
No full textA good assessment is an assessment that meets the principles of assessment, namely: valid, objective, fair, integrated, open, comprehensive and sustainable, systematic, criteria-based, and accountable. The instrument must meet the requirements of substance, construction, and language, have evidence of validity, and reliability. In this study will be reviewed about the instruments that have been used for the UN in 2015 in Yogyakarta area. The study of instruments in this study includes the suitability of latent constructs, indicators of existing items. The purpose of preparing this instrument is to confirm the latent constructs or basic competencies with the items that have been tested in 2015, this research was conducted using secondary data, namely the 2015 national exam data in the form of responses or answers to student exam results in the Yogyakarta area. The steps taken in this study make indicators, difficulty levels and differentiation of items. content validation or AIKEN and confirm latent constructs and UN 2015 items using Confirmatory Factor Analysis (CFA) techniques. From the Reliability Estimation results, the largest contribution value to the latent variable seen from the CR value is latent variable B, which is equal to 0.9658 contribution, which indicates that the item for a latent variable (Competence) is a reliable indicator in measuring the latent change. The level of difficulty of the items in UN 2015 packages 1, 2 and 3 of Yogyakarta region is best in item no. 2, 4, 6, 8, 10, 11, 16, 21, 38, 39, where the difficulty level value is at a moderate level and the differentiating power of 40 items has a good category all. there are 10 items with sufficient validation and 30 items with high validation, meaning that all items can be used again to make measurements. Based on the results of model fit testing, 5 criteria for model fit show good / fit while 3 criteria are not good / fit all loading factor values have a significant effect (unidimensional) on latent variables in first order Confirmatory Factor Analysis (CFA). The largest contribution to the latent variable seen from the CR value is latent variable B, which is a contribution of 0.9658, which indicates that the item for a latent variable (Competence) is a reliable indicator in measuring the latent change
Social Values in The Bissu Ceremony: Strengthening the Identity of South Sulawesi People
No full textThe objective of this research is to reveal and to explain the development of Sere Bissu occurring estimatedly at the same time with atturioloang religion originating from lagaligo, i.e., prehistoric era. When Islam arrived and led in South Sulawesi religion in the beginning of 17th century, the role of bissu experienced degradation, because the process of Sere Bissu formation is always started from the behavior of bissu as a single authority. In the next development process, Sere Bissu also experiences functional transformation, i.e., it becomes traditional ritual, and this function has developed up to the present. Nowadays, the from of Sere Bissu becomes the continuation of the past ritual which is not free from the context of socio-cultural of its proponent. To prove the truth of this fact, a wide and comprehensive observation about Serre Bissu is needed, because it seems that the traditional ritual has absorbed various aspects of tis bacground. Therefore, historical, sociological, anthropological, and artistic approaches are needed to deal with the topic in order to explain and solve the problem. In traditional athority system of Bugis Makassar, a King is not a power, he merely becomes the executive of the power. The real power is arajang, i.e., something given by Gods, a sacred, divine material created as the “spirit of power”. These materials are carefully kept by a certain man called bissu. Bissu (hermaprodite) is a chosen man who owns supranatural power. Therefore, bissu should be a holy man and physically he owns both elements in his body. This is important because he acts as a mediator between heaven (man) and earth (woman) power. It is by this extra power that the social function of bissu is not only limited as the servant ofarajang, but also known as a shaman and the leader of traditional ritual in Mappaliliceremony. Sere Bissu, a part of Mappalili ceremony conducted by bissu, is a from of totally self-surrending to the Creator. Therefore, it is strongly guessed that its big value contained in the role and function of bissu in its proponent makes Sere Bissu survive in South Sulawesi Indonesian Community, especially in the region of Segeri Mandalle, Pangkajene Kepulauan (Pangkep) Regency
Pengembangan Kelompok Usahatani Berbasis HHBK Minyak Atsiri di Pulau Hiri
No full textThe use of Clove and Lemongrass NTFPs as essential oils by the Manyeku Book Forest Farmers Group on Hiri Island opens up business opportunities to increase farmers\u27 income. The activity time is May 2024. Community Service Activities (PKM) are carried out in the Socialization and Essential Oil Refining Demonstration Stage. Community service activities can provide information to the community, especially farmer groups, to cultivate non-timber forest products as a source of livelihood. Activities carried out in the form of outreach and training have increased the insight and skills of farmer groups regarding raw materials and factors that influence the quality of essential oils in the production process to give information material in developing farming businesses.
Keywords: Cengkeh, Essential Oil, Farming Groups, Hiri Isle, NTFPsPemanfaatan HHBK Cengkeh sebagai minyak atsiri oleh Kelompok Tani Hutan Buku Manyeku di Pulau Hiri membuka peluang usaha untuk meningkatkan pendapatan petani. Waktu kegiatan pada Bulan Mei 2024. Kegiatan Pengabdian Kepada Masyarakat (PKM) dilaksanakan secara bertahap yaitu Tahap Sosialisasi dan Tahap Peragaan Penyulingan minyak atsiri. Kegiatan pengabdian masyarakat mampu memberikan informasi kepada masyarakat terutama kelompok tani untuk mengusahakan Hasil Hutan Bukan Kayu sebagai sumber mata pencaharian. Kegiatan yang dilakukan dalam bentuk sosialisasi dan Pelatihan telah menambah wawasan dan ketrampilan kelompok tani tentang bahan baku dan faktor-faktor yang mempengaruhi kualitas minyak atsiri dalam proses produksi sehingga menjadi bahan informasi dalam mengembangkan usahatani.
Kata Kunci: Cengkeh, HHBK, Minyak atsiri, Pulau Hiri, Kelompok usahatan