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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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Journal : Agrosaintifika: Jurnal Ilmu-Ilmu Pertanian

 1 
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.
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