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All Journal Indonesian Journal of Biotechnology INDONESIAN JOURNAL OF PHARMACY BIOEDUKASI Dinamisia: Jurnal Pengabdian Kepada Masyarakat Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Jurnal Pengabdian dan Peningkatan Mutu Masyarakat (JANAYU) Journal of Comprehensive Science (JCS) Prosiding University Research Colloquium International Journal of Health Science and Technology Hasil Karya Aisyiyah Untuk Indonesia
Annisa Khumaira
Universitas Aisyiyah Yogyakarta
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Gerakan kemandirian pangan rumah tangga melalui Program Budikdamber di Kelompok Wanita Tani Pesona Alam Sejahtera Nosa Septiana Anindita; Annisa Khumaira
Hasil Karya 'Aisyiyah untuk Indonesia (Hayina) Vol 1, No 2 (2022): April
Publisher : Universitas 'Aisyiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (533.935 KB) | DOI: 10.31101/hayina.2313

Abstract

Kelompok Wanita Tani (KWT) sebagai salah satu penggerak terwujudnya Program Desa Mandiri Pangan (Demapan). Salah satu kegiatan yang mendukung terbentuknya Demapan ini yaitu dengan mendayagunakan dan mengoptimalkan sumber daya lokal melalui Budidaya Ikan Dalam Ember (Budikdamber). Kegiatan edukasi lingkungan ini dilaksanakan pada mitra, yaitu KWT Pesona Alam Sejahtera (PAS). Pendekatan melalui program Budikdamber diharapkan dapat meningkatkan kesadaran masyarakat khususnya ibu-ibu rumah tangga yang tidak bekerja (Kelompok Wanita Tani) tentang cara budidaya ikan lele sekaligus kangkung yang efektif dan efisien dalam wadah ember. Melalui program pengabdian kepada masyarakat ini, KWT-PAS dapat menjadi cikal bakal kemandirian pangan di mulai dalam lingkungan rumah tangga. Pengabdian ini dilaksanakan melalui beberapa tahapan yaitu memberikan edukasi kepada anggota KWT PAS; pemberian alat dan bahan untuk kegiatan budidaya termasuk bibit lele, benih kangkung dan pelet ikan; pendampingan mulai dari proses pembuatan instalasi Budikdamber, penyemaian benih, pemeliharaan ikan lele dan kangkung; pemantauan secara berkala terhadap proses budidaya. Berdasarkan pelaksanaan kegiatan pengabdian, anggota KWT PAS berperan aktif dalam kegiatan budidaya, rata-rata umur panen lele sekitar 2,5-3 bulan pemeliharaan sampai bulan ke-5. Selanjutnya kangkung sudah mulai dapat dipanen pada umur tanam 2-3 minggu hingga bulan ke-5 proses pemeliharaan. Rata-rata kangkung yang diperoleh saat panen sebanyak 1 ikat untuk setiap instalasi Budikdamber. 
Isolation and Characterization of Local Microorganisms (MOL) of Bamboo Shoots (Dendrocalamus asper) and Its Effect on the Growth of Pakcoy Plants (Brassica rapa L.) Mariatil Kabatia; Annisa Khumaira; Arif Bimantara
BIOEDUKASI Vol 21 No 2 (2023)
Publisher : PROGRAM STUDI PENDIDIKAN BIOLOGI FAKULTAS KEGURUAN DAN ILMU PENDIDIKAN UNIVERSITAS JEMBER

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/bioedu.v21i2.39430

Abstract

MOL is an organic fertilizer made from fermented natural materials that contain carbohydrates and many macro and micro nutrients. This type of fertilizer also contains microorganisms that its contribute towards role as biofertilizer. One potential organic material for MOL that is easily available is bamboo shoots. Bamboo shoots contain important nutrients which can improve plant growth and development. The purpose of this study was to determine what bacteria are contained in bamboo shoot MOL and to determine its effect on growth in pakcoy plants (Brassica rapa L). This research is an experimental study using RAL (Complete Randomized Design), including: isolation and characterization of bamboo shoot MOL, application of MOL to pakcoy plants (Brassica rapa L) containing bacterial isolates from bamboo shoot MOL. The observed parameters include plant height, root length, number of leaves and wet weight of pakcoy plants followed by statistical analysis using analysis of variance (ANOVA) and characterization results on isolates obtained based on Bergey's Manual of Determinative Bacteriology. From the research results obtained that the prediction of the genus of bacteria contained in bamboo shoots is Lactobacillus, Streptococcus Sp, Saccharococcus, Veillonella sp, Azotobacter, and Rhizobacter which play a role in accelerating decomposition so as to produce the best quality fertilizer and MOL contained in bamboo shoots has a significant effect on the growth of pakcoy (Brassica rapa L). The best result for MOL bamboo shoots that are good for pakcoy plant growth is obtained at a concentration of 150ml / L so that MOL bamboo shoots have the potential for pakcoy plant growth.
Deteksi Red Sea Bream Iridovirus (RSIV) dengan Teknik PCR pada Benih Ikan Gurame (Osphronemus gouramy) di Stasiun KIPM Yogyakarta Hamiyawati Qoimatu Dini Alfaruqi; Sutopo Aris Wibowo; Annisa Khumaira
Prosiding University Research Colloquium Proceeding of The 11th University Research Colloquium 2020: Bidang Sains dan Teknologi
Publisher : Konsorsium Lembaga Penelitian dan Pengabdian kepada Masyarakat Perguruan Tinggi Muhammadiyah 'Aisyiyah (PTMA) Koordinator Wilayah Jawa Tengah - DIY

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Abstract

Kebutuhan benih gurame semakin meningkat sejalan dengan pengembangan usaha budidaya gurame yang semakin luas. Hal tersebut berdampak pada peningkatan lalulintas perdagangan benih gurame dan Stasiun KIPM adalah lembaga yang berwenang untuk melakukan pengawasan serta pencegahan apabila terdapat HPI/HPIK. Red sea bream iridovirus (RSIV) merupakan salah satu agen penyakit dari golongan virus yang menyebabkan kematian massal pada budidaya benih gurame. Tujuan dari penelitian ini adalah untuk mendeteksi RSIV pada benih gurame dengan teknik PCR. Metode deteksi menggunakan tahapan molekuler yang mengacu pada metode The Office International des Epizooties (OIE). Amplifikasi DNA virus menggunakan primer spesifik RSIV yaitu primer forward 1F (5’-CTCAACACTCTGGCTCATC-3’) dan primer reverse 1R (5’-GCACCAACACATCTCCTATC-3’) dengan amplikon yang dihasilkan sebesar 570 bp. Produk PCR divisualisasi dengan elektroforesis gel agarose 1%. Hasil penelitian menunjukkan bahwa ketiga sampel benih gurame negatif RSIV. Hal ini ditandai dengan tidak terbentuknya pita DNA pada gel elektroforesis, sehingga benih gurame tersebut aman jika dilalulintaskan.
Pelatihan Pembuatan Air Ragi Salak (Salacca Zalacca) Dan Roti Di Desa Wisata Ledoknongko Annisa Khumaira; Dhea Sandra Fitriany; Salma Annaziha; Fitria Zintya Sari; Dinar Mindrati Fardhani
Jurnal Pengabdian dan Peningkatan Mutu Masyarakat (Janayu) Vol. 4 No. 2 (2023): Jurnal Pengabdian dan Peningkatan Mutu Masyarakat
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/janayu.v4i2.23566

Abstract

Salak (Salacca zalacca) is a fruit that is widely developed in Sleman, Yogyakarta Special Region, and as an icon of the Ledoknongko Tourism Village. The Covid-19 pandemic has reduced the number of tourists visiting the Ledoknongko Tourism Village. Covid-19 is very influential on residents' income and, of course, the use of salak fruit. One alternative to using salak fruit is to process it into natural yeast made from salak fruit (Salak Yeast Water). Natural yeast or wild yeast is the yeast that is usually always present in some foods, such as fruits, vegetables, and cereals. Furthermore, the yeast can be used for making bread. The training was conducted for a group of women from the Ledoknongko Tourism Village, which included a pre-test, giving materials, the practice of making salak yeast and fried bread, and a post-test. The pre-test and post-test results showed the participant's understanding of salak yeast; in the pre-test, the correct answers were 30%, and in the post-test, 93%. In addition, according to a survey conducted, particpants have a high desire to continue to train skills and develop products from salak yeast water so that salak yeast water has the potential to continue to be developed and commercialized in Ledokonongko Tourism Village
Co-Authors Afif Pranaya Jati Afifah Nurul Falih Arif Bimantara Ata Rofita Wasiati Dhea Sandra Fitriany Dhea Sandra Fitriany Dinar Mindrati Fardhani Fitri Maulidah Rahmawati Fitria Zintya Sari Hamiyawati Qoimatu Dini Alfaruqi Hamiyawati Qoimatu Dini Alfaruqi Hiskia Sains Assajuly Syamsuddin Inna Armandari Khasana, Nanda Putri Insan Mariatil Kabatia Miwing Nurul W Muthi Ikawati Nanda Putri Insan Khasana nita widyaningsih Nosa Septiana Anindita Nurul W, Miwing Salma Annaziha Salma Annaziha Susila, Wisnu Adhi Sutopo Aris Wibowo Tsania Taskia Nabila Tsania Taskia Nabila widyaningsih, nita Wisnu Adhi Susila Yogi Ertanto