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All Journal Aspirasi : Jurnal Masalah-masalah Sosial AGARICUS: Advances Agriculture Science & Farming Sigmagri Agrosaintifika: Jurnal Ilmu-Ilmu Pertanian Exact Paper In Compilation (EPIC) Al-Ijtima: Jurnal Pengabdian Kepada Masyarakat
Chusnah, Miftachul
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Religion Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Social Sciences

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Pelatihan Digital Marketing Produk Mie Mokaf Bagi Imigran Digital Pada Lembaga Masyarakat Desa Hutan “Sumber Makmur” Purbowo, Purbowo; Chusnah, Miftachul; Magfiroh, Canggih Nailil
Al-Ijtimā': Jurnal Pengabdian Kepada Masyarakat Vol 4 No 2 (2024): April
Publisher : Lembaga Penelitian, Publikasi Ilmiah dan Pengabdian kepada Masyarakat (LP3M)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53515/aijpkm.v4i2.183

Abstract

Digital marketing training for digital immigrants is a challenge because you are dealing with people who were born before digital existed. This is different from digital natives, who have been using information and communication technology media since birth, such as smartphones and laptops. The service activity aims to introduce applicable digital marketing to digital immigrant community groups by using frequently used social media, namely Facebook. The material that has been delivered includes product photos, creating product descriptions, and uploading to Facebook. Participants are female forest farmers under the auspices of the Forest Village Community Institution (LMDH) "Sumber Pandan Makmur" located in Pandankrajan village, Kemlagi subdistrict, Mojokerto. The implementation methods used are lectures and practice. The training stages consist of a pre-test, lecture, practice and post-test. Participants' assessments use a scale between 1 and 9. The results of the implementation of service activities showed that the average pre-test score for activity participants is 4 out of 10, which means that people do not have sufficient insight into the training activities consisting of several stages, namely product photography, product descriptions, and uploading to Facebook social media. There was an increase at the end of the participant's post-test score, namely reaching 7.5 on a scale of 10, which means that participants had understood the material presented well and participants were able to practice photography, write descriptions and upload to Facebook social media. Based on the results of the paired T-test, it was stated that there was a significant difference between before and after participating in the training activities
Rancang Bangun Alfepunic (Alat Fermentasi Pupuk Organik Cair) Terhadap Peningkatan Kualitas Hasil Pupuk Organik Cair Ayu Hartanti, Dyah; Chusnah, Miftachul; Rosikhoh, Fahmu
AGROSAINTIFIKA Vol. 6 No. 1 (2023): November
Publisher : LPPM Universitas KH. A. Wahab Hasbullah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32764/agrosaintifika.v6i1.3814

Abstract

The purpose of this study is to determine the effectiveness of the design of liquid organic fertilizer fermentation equipment (ALFEPUNIC). ALFEPUNIC is a tool specifically designed to help facilitate the anaerobic process of fermenting liquid organic fertilizer equipped with a stirrer, removable filter, faucet, hose as a drain for gas, and a sterile bottle. In this study the method used was descriptive qualitative research method with a focus on testing the fermentation tool to determine the increase in the quality of the fermented liquid organic fertilizer. The results showed that the ALFEPUNIC tool worked optimally which was marked by organoleptic from 20 respondents who gave statements, 90% said the liquid organic fertilizer did not smell strong and 75% said the color was not cloudy. The liquid organic fertilizer test from the ALFEPUNIC tool showed an increase in the growth of kale seeds which was faster than the gallon tool and those that were watered with water. Liquid organic fertilizer fermentation tool (ALFEPUNIC) can improve the quality of liquid organic fertilizer to be better than fermentation using a tool without modification (gallon).
Pola Konsumsi Minuman Remaja Pada Masa Pandemi Di Kecamatan Ngimbang Yasir Arrokhim, Richi; Chusnah, Miftachul; Qomariah, Umi Kulsum Nur
AGROSAINTIFIKA Vol. 6 No. 1 (2023): November
Publisher : LPPM Universitas KH. A. Wahab Hasbullah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32764/agrosaintifika.v6i1.3899

Abstract

This research aims toto find out the description of the consumption pattern of adolescent drinks during the pandemic in the Ngimbang sub-districtandfind out what types of drinks are often consumed by teenagers during the pandemic in the Ngimbang sub-district. The benefits of this research are expected to provide insight, description, knowledge to the public as well as information about drinking consumption patterns in adolescents.The approach in this study uses a qualitative approach. Qualitative research is descriptive in nature and tends to use analysis with an inductive approach. Sampling was carried out by purposive sampling, the collection technique was by triangulation by distributing questionnaires directly to the respondents, the data analysis was inductive/qualitative in nature, and the research results were presented using tables of frequency and percentage proportions. The location of this research was carried out in Ngimbang District, Lamongan Regency. The research results show: 1)the average water consumption pattern of all respondents is 1,850 ml per day, when compared to the recommendations in research conducted by (Aprillia & Khomsan, 2014), the average of all respondents who consume water is still insufficient, teenage boys Boys have an average consumption of water higher than girls. 2) out of 40 respondents, 15.9% of respondents regularly consumed spiced drinks during the COVID-19 pandemic with a frequency of 1 time one day.
Uji Organoleptik terhadap Aplikasi Tepung Uwi sebagai Subtitusi Tepung Terigu dalam Pengolahan Kue Bolu Ridwan, Farid Ahmad; Chusnah, Miftachul; Yuliana, Anggi Indah
AGROSAINTIFIKA Vol. 6 No. 2 (2024): Mei
Publisher : LPPM Universitas KH. A. Wahab Hasbullah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32764/agrosaintifika.v6i2.4572

Abstract

Kue bolu kukus umumya adalah kue yang berbahan dasar tepung terigu yang pengolahannya dengan cara dikukus. Untuk mengurangi ketergantungan terhadap pemanfaatan tepung terigu, maka harus ada bahan alternatif pengganti umbi-umbian lokal, salah satunya adalah umbi uwi (Dioscorea alata). Tepung uwi sebagai subtitusi tepung terigu pada pembuatan kue bolu diharapkan dapat memperoleh kue bolu yang baik dan disukai. Penelitian ini menggunakan metode eksperimen dengan Rancangan Acak Lengkap (RAL) satu faktor dengan perbandingan konsentrasi tepung uwi sebagai subtitusi tepung terigu yang terdiri dari enam perlakuan, yaitu A (100%:0), B (80%:20%), C (60%:40%), D (40%:60%) E (20%:80%), F (100%:0). Penghimpunan data dalam penelitian ini menggunakan metode daftar pertanyaan kepada 9 panelis dengan 3 kali ulangan untuk setiap sampel. Data hasil kuesioner akan diubah dalam bentuk scoring dan dianalisis menggunakan metode analisis varians (ANOVA) dengan uji lanjut Beda Nyata Terkecil (BNT) dengan taraf 5%. Hasil penelitian menunjukkan bahwa kue bolu dari 6 perlakuan dari uji organoleptik warna, aroma, kegurihan, dan kemanisan mendapatkan nilai sama rata dari hasil pengujian panelis, kecuali pada tekstur. Kesimpulan dari penelitian ini adalah perlakuan yang menggunakan tepung uwi lebih banyak maka hasil yang didapat akan semakin kurang bagus menurut panelis.
Effect Of Flavoring On The Organoleptic Of Local Variety Soya Juice Susanti, Ambar; Nasrulloh, Basharudin; Chusnah, Miftachul
AGARICUS: Advances Agriculture Science & Farming Vol. 4 No. 1 (2024): June
Publisher : LPPM Universitas KH. A. Wahab Hasbullah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32764/agaricus.v4i1.4935

Abstract

The aim of the research was to determine the effect of adding sugar and flavoring at different shelf lives on the organoleptic characteristics of local varieties of soybean juice. The research was carried out from November 2023 to January 2024 in Brangkal Village, Jombang Regency and the Faculty of Agriculture KH. Abdul Wahab Hasbullah University. The treatment used are ; 1) B0J1 = soybean juice stored 1 hour after cooking, 2) B0J6 = soybean juice stored 6 hours after cooking, 3) B1J1 = soybean juice + granulated sugar stored 1 hour, 4) B1J6 = soybean juice + granulated sugar stored 6 hours after cooking, 5) B2J1 = soybean juice + strawberry flavoring, storage 1 hour after cooking, and B2J6 = soybean juice + strawberry flavoring, storage 6 hours after cooking. This research used an experimental method with a completely randomized design with one factor which was repeated three times. The sample in this study was soybean juice which was used in hedonic tests and the shelf life of it with 15 panelists. Data analysis used ANOVA with a further BNT test at the 5% level. It is known that the color of soybean juice and granulated sugar stored 6 hours after cooking was more favorable compared to the other 7 treatments. Soybean juice without added sugar or flavorings, with storage 1 and 6 hours after cooking, and soybean juice and sugar with storage 6 hours after cooking had the most favorable taste compared to the other 5 treatments
Effect Of Yeast Concentration (Saccharomyces cerevisiae) on Organoleptic Characteristics of Cassava Tape Local Varieties Husain, Muhammad Faqih; Chusnah, Miftachul; Hartati, Dyah Ayu Sri; Faizah, Mazidatul
AGARICUS: Advances Agriculture Science & Farming Vol. 4 No. 1 (2024): June
Publisher : LPPM Universitas KH. A. Wahab Hasbullah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32764/agaricus.v4i1.4944

Abstract

Cassava is the second largest agricultural food product in Indonesia after rice One of the processed food products from cassava is tape. Cassava tape is a product resulting from a fermentation process using the yeast Saccharomyces cerevisiae as yeast. The organoleptic properties of cassava tape can change depending on the concentration of yeast used. This research aims to determine the correct yeast concentration on the organoleptic results of cassava tape. The method used in this research was the RAL method (completely randomized design) using three samples with three treatments where each treatment used 1 kg of local varieties of cassava, namely R1 with a yeast concentration of 1% (10 grams), R2 1.5% (15 grams), and R3 2% (20 grams). Another method used in this research is observation using a qualitative method approach. The data processing method used is the Analysis of Variance (ANOVA) method then the BNT test (smallest significant difference) as a further test. This research resulted in R2 cassava tape being the best-treated cassava tape with a color value of 13,13, aroma 13,26, taste 14,23, and texture 12,38. The organoleptic characteristics produced by R2 cassava tape have a slightly yellowish-white color, the characteristic aroma of cassava tape is slightly sharp, the taste is slightly sweet and slightly sour and the texture is soft. Differences in yeast concentration had a significant influence (p<0.05) on the organoleptic Characteristics of cassava tape.
The Effect of Long Drying on the Chemical and Organoleptic Characteristics of Excelsa Coffee Skin Tea (Coffee liberica var. dewevrei) Karima, Ummi; Hartati, Dyah Ayu Sri; Chusnah, Miftachul
AGARICUS: Advances Agriculture Science & Farming Vol. 4 No. 1 (2024): June
Publisher : LPPM Universitas KH. A. Wahab Hasbullah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32764/agaricus.v4i1.4947

Abstract

Handling coffee skin waste has caused problems because it is left to rot, stacked, and burned which can cause negative impacts on the surrounding environment so it needs to be overcome. One way that can be done is to utilize these natural resources by processing coffee skin waste into processed or other products with high economic value, namely coffee skin tea. This study aims to determine (1) the effect of drying time on the chemical characteristics of coffee skin tea products (cascara) and (2) the effect of drying time on the organoleptic of coffee skin tea which includes color, aroma, and taste. The method used in this study is an observation method with a qualitative data approach. This method used two subjects, namely chemical and organoleptic characteristics in tea, to be observed within one month. The results showed that different drying times can have a noticeable effect (P<0.05) on tannin and caffeine levels and changes in color, aroma, and taste in tea steeping. The ideal drying time treatment is 5 hours with a caffeine content of 0.26 grams, tannin content of 283.33 ppm, dark red steeping color, a very inactive aroma, and a delicious tea taste.
Effect of Roasting Time on The Organoleptic Characteristics of Excelsa Wonosalam Jombang Coffee Na'im, Muhammad Zainun; Chusnah, Miftachul; Hartanti, Dyah Ayu Sri
AGARICUS: Advances Agriculture Science & Farming Vol. 4 No. 1 (2024): June
Publisher : LPPM Universitas KH. A. Wahab Hasbullah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32764/agaricus.v4i1.4988

Abstract

There are many types of coffee plants in Indonesia, including Robusta, Arabica, Liberika and Excelsa. One type of coffee found in Wonosalam District is excelsa coffee, Wonosalam excelsa coffee is a species of coffee plant in the genus Coffea. The roasting process is the process of developing the aroma and taste of coffee, separated from the inside of the coffee beans by heat treatment. Coffee beans contain organic compounds that give the coffee beans their aroma and taste. This research aims to determine the effect of roasting time on the organoleptic characteristics of Excelsa coffee, and to determine the appropriate length of time for the roasting process of Excelsa coffee. This research uses a qualitative approach, data collection used in this research is in the form of (1) sampling method, (2) interview method, (3) documentation method, (4) questionnaire method. This research used a Completely Randomized Design (CRD), using 3 treatments and 3 repetitions, P1 (10 minutes), P2 (15 minutes), and P3 (20 minutes) using a roasting temperature of 200℃. The data processing method used is the Analysis of Variance (ANOVA) method with a further BNT test at a level of 5%. The results of the research show that the length of roasting time has a significant effect on the color, taste and aroma of Excelsa coffee. The selected results were obtained at a roasting temperature of 200℃ with a roasting time of 15 minutes which had an average color value of 13.53 (dark brown), aroma of 12.42 (fragrant), and taste of 11.30 (like).
Pengaruh Substitusi Tepung Ubi Jalar Kuning Dan Kedelai Pada Kue Putu Ayu By Khoir, Sampurna Kabir; Susanti, Ambar; Chusnah, Miftachul
Exact Papers in Compilation (EPiC) Vol 4 No 2 (2022): Mei 2022
Publisher : Lembaga Penelitian Pengabdian Masyarakat Universitas KH. A. Wahab Hasbullah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32764/epic.v4i2.764

Abstract

The need for wheat flour in Indonesia is increasing along with the increasing types of processed flour. The purpose of this study was to determine the appropriate concentration of yellow sweet potato and soybean flour in order to obtain the putu ayu cake with good and favorable properties. This study used a one-factor Completely Randomized Design (CRD) with a comparison of the concentrations of wheat flour, yellow sweet potato, and soybean which consisted of four treatments, namely K (100%: 0%: 0%), L (50%: 40%: 10%), M (50%:45%:5%), and N (50%:35%:15%). Each treatment has a total flour weight of 250 grams. Data collection used a 15 panelist questionnaire method with 3 replications for each sample. Furthermore, scoring and analysis using ANOVA with further test BNT level 5%. The results showed that putu ayu cake in treatment M had a rather attractive color, delicious aroma, soft texture, and a slightly sweet savory taste, compared to treatment L which had a rather attractive color, delicious aroma, soft texture, and slightly sweet taste. The color N treatment is rather attractive, the aroma is rather pleasant, the texture is slightly rough, and the taste is slightly savory - slightly sweet. The best and preferred substitution of yellow sweet potato flour and soybean flour is treatment concentration M (45%:5%).
DERADIKALISASI PEMAHAMAN AL-QURAN DAN HADIS Chusnah, Miftachul
Jurnal Aspirasi Vol 5, No 2 (2014)
Publisher : Pusat Analisis Keparlemenan Badan Keahlian Sekretariat Jenderal DPR RI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (422.183 KB) | DOI: 10.46807/aspirasi.v5i2.458

Abstract

Judul Buku : Deradikalisasi Pemahaman al-Quran dan HadisPenulis : Nasaruddin UmarPenerbit : PT Elex Media Komputindo Kompas GramediaTahun : 2014Tebal : 436 halaman
Co-Authors Achmada, Fauzan Anggi Indah Yuliana Ayu Hartanti, Dyah By Khoir, Sampurna Kabir Faizah, Mazidatul Hartanti, Dyah Ayu Sri Hartati, Dyah Ayu Sri Husain, Muhammad Faqih Karima, Ummi Magfiroh, Canggih Nailil Miftah, Mohamad Irham Na'im, Muhammad Zainun Nasrulloh, Basharudin Purbowo, Purbowo Qomariah, Umi Kulsum Nur Ridwan, Farid Ahmad Rosikhoh, Fahmu Sukma, Septi Ambar Indraningtia Susanti, Ambar Winarko, Anjar Yasir Arrokhim, Richi