Jodion Siburian
Program Studi Pendidikan Biologi, Fakultas Keguruan dan Ilmu Pendidikan, Universitas Jambi

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Keanekaragaman Crustacea Ordo Decapoda Di Kawasan Mangrove Pangkal Babu Desa Tungkal 1, Tanjung Jabung Barat Fitriya Shalehati; Winda Dwi Kartika; Jodion Siburian; Tia Wulandari; Nurul Oktaviani
Jurnal Biologi Universitas Andalas Vol 11, No 1 (2023)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jbioua.11.1.46-53.2023


Mangrove area is a type of ecosystem with unique characteristics. Mangrove ecosystems are located in brackish waters which are a meeting place between land and sea. Mangroves have an ecological function as a habitat for various types of fauna. In addition, many mangrove areas have been developed as ecotourism areas which have impacts on the environment such as the risk of damage to existing natural resources and the survival of one of the fauna that makes up the mangrove ecosystem, namely Crustaceans. The purpose of this study was to identify the diversity of Crustaceans of the Decapoda Order in the mangrove area of Tungkal 1 Village, Tanjung Jabung Barat. This research method is descriptive quantitative. Sampling was carried out exploratively using purposive sampling technique. Sampling was carried out at three stations using four types of fishing gear, namely spread nets, gill nets, sondong and togok carried out 3 repetitions on different days. The research results obtained found 15 species from 8 families including 10 species of shrimp and 5 species of crabs. The diversity index obtained as a whole is in the medium category and dominance index at each station is included in the low category.
Penerapan Teknologi Produksi Permen Kopi di Kecamatan Sungai Bungkal Kota Sungai Penuh Jambi Mursalin Mursalin; Sutrisno Sutrisno; Jodion Siburian; Bayu Rosadi; Guspianto Guspianto
Jurnal Nusantara Mengabdi Vol. 2 No. 3 (2023): Juni
Publisher : Penerbit Goodwood

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35912/jnm.v2i3.1894


Purpose: This activity is intended to introduce coffee processing techniques into coffee candy by way of counseling, training and mentoring to the coffee farmer groups in Sungai Penuh City, Jambi. Methodology: The stages of this activity include counseling, training, production demonstrations, and business assistance. Coffee candy is made by boiling a mixture of coffee extract, sucrose and glucose at a ratio of 13:8:6 until it boils. After the mixture thickens, reduce the stove heat until the temperature of the mixture is no more than 1100C. After crystallization is complete, the mixture is put into the mold, cooled, then the coffee candy is removed from the mold, wrapped in plastic and packaged. Result: Counseling, training, mentoring, and technical guidance on how to process ground coffee into coffee candy have succeeded in creating a new source of income for the people of Sungai Ning Village, Sungai Bungkal District, Sungai Penuh City, Jambi. Conclusion: Through this activity, the village community has been able to apply coffee candy manufacturing technology as an effort to diversify their processed coffee products, coffee candy has now become their mainstay commodity, and several assisted farmer groups have now started producing coffee candy and marketing their products at every opportunity.