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All Journal Dinamisia: Jurnal Pengabdian Kepada Masyarakat Jurnal Teknologi Pertanian Jurnal Bio-Geo Material Dan Energi Journal of Engineering Science and Technology Management Bersama: Jurnal Pengabdian Kepada Masyarakat Jurnal Agroindustri Halal
Fadlila Endyra
Program Studi Teknologi Hasil Pertanian Universitas Riau, Kampus Bina Widya
Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Control & Systems Engineering Education Electrical & Electronics Engineering Energy Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Social Sciences Other

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Capacity Building Training for Administrators to Improve the Management of Harapan Makmur Village-Owned Enterprise in Tebing Tinggi Village: Pelatihan Peningkatan Kapasitas Pengurus dalam Rangka Meningkatkan Pengelolaan BUMDES Harapan Makmur Desa Tebing Tinggi Anthony Hamzah; Angga Pramana; Eko Wahyudi; Rahmadini Payla Juarsa; Jeany Ristia; Chandra Gunawan; Nur Hasnah; Vivin Jenika Putri; Anania Rahmah; Arum Rovarti Ningsih; Nadya Novianti Dwi Putri; Addiena Syahvina Nasution; Masyitah; Fikratul Ikhsan; Fadlila Endyra
Dinamisia : Jurnal Pengabdian Kepada Masyarakat Vol. 9 No. 5 (2025): Dinamisia: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31849/

Abstract

BUMDes Harapan Makmur was established with the aim of developing the village's economic potential through business units based on local resources, including the management of agricultural tools, trade in agricultural products, and equipment and transportation rental services. The businesses run by BUMDes have not yet been operating optimally. This is due to a lack of competent human resources, a lack of external support, and limited access to training and outreach at BUMDes Harapan Makmur. This community service program aims to identify strategic steps to increase the capacity of BUMDes management for suntainability. The methods used in the preparation stage included surveys and Focus Group Discussions (FGDs), while the implementation and evaluation stages followed. The training results indicated that BUMDes Harapan Makmur has several potential business units that can be developed, namely the Rice Milling Unit (RMU), a 5-hectare oil palm plantation, agriculture and livestock businesses, oil palm plantations (5 ha) and rice fields (70 ha), provision of agricultural production facilities (saprodi), agricultural services (RMU, rice field plowing), and travel services. Implications in increasing the capacity of administrators through capacity building training for administrators, optimization of agricultural tools and agricultural inputs, socialization and community empowerment
Pemanfaatan Limbah Kulit dan Bonggol Nanas menjadi Minuman Fermentasi Teapche untuk Mendukung Pertanian Zero Waste di Desa Pagaruyung Johan, Vonny Setiaries; Zalfiatri, Yelmira; Ningsih, Arum Rovarti; Putri, Nadya Novianti Dwi; Ihsan, Fikratul; Endyra, Fadlila; Nasution, Addiena Syahvina; Roni, Masyitah; Roni, Ahmad Ibrahim
Bersama : Jurnal Pengabdian Kepada Masyarakat Vol. 3 No. 2 (2025): Bersama: Jurnal Pengabdian Kepada Masyarakat
Publisher : Fakultas Pertania Universitas Muara Bungo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36355/bsm.v3i2.58

Abstract

Desa Pagaruyung merupakan sentral perkebunan dan pengolahan yang dikenal sebagai “Kampung Nanas), terletak di Kabupaten Kampar. Beberapa UMKM di Desa Pagaruyung telah menghasilkam produk olahan nanas berupa keripik, sirup dan sale nanas. Meningkatnya permintaan akan produk olahan nanas menyebabkan meningkatnya jumlah limbah nanas berupa kulit dan bonggol yang tidak termanfaatkan. Kegiatan pengabdian masyarakat ini bertujuan untuk meningkatkan pengetahuan peserta pelatihan dalam memanfaatkan kulit dan bonggol nanas menjadi produk bernilai ekonomi dan mendorong terwujudnya pertanian berkelanjutan. Metode yang digunakan adalah Participatory Rural Appraisal (PRS) yang memungkinkan mitra berpartisipasi aktif dalam kegiatan sejak identifikasi masalah sampai akhir kegiatan. Tahapan dalam pengabdian ini meliputi: tahap penyuluhan pembuatan tepache dan evaluasi kebermanfaatan kegiatan. Berdasarkan hasil kuesioner menununjukkan terjadi peningkatan pengetahuan peserta berkisar antar 66,67%-100% terhadap proses pembuatan minuman tepache, manfaat tepache terhadap kesehatan dan kemasan yang cocok untuk produk tepache.
Analysis of Added Value Brownies Product Using the Hayami Method (Case Study: Syiaghi MSME in Pekanbaru City) Arum Rovarti Ningsih; Pramana, Angga; Putri, Nadya Novianti Dwi; Ihsan, Fikratul; Endyra, Fadlila; Masyitah, Masyitah
Journal of Engineering Science and Technology Management (JES-TM) Vol. 6 No. 1 (2026): Maret 2026
Publisher : Journal of Engineering Science and Technology Management

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jestm.v6i1.433

Abstract

Syiaghi MSMEs have turned their brownie business into a value-added and competitive venture. A study to analyze the added value and competitiveness of brownies produced by Syiaghi MSMEs in PekanbaruThis study applies a quantitative approach using both primary and secondary data. Primary data was collected through direct observation (survey) at Syiaghi MSMEs and interviews with business owners. Secondary data was collected through library studies and other documents. Respondents in this study were determined using the purposive sampling method. Respondents were selected based on the type of brownies marketed (baked brownies), high daily production volume, and marketing to several campuses and stores. The selected respondents were business actors from Syiaghi MSMEs in Pekanbaru City. The analysis of the added value of brownies used the Hayami method. Based on the results of the research conducted on Syiaghi MSMEs with brownie products, it can be concluded that processing flour into brownies provides positive added value. The added value obtained was IDR 398,792 with an added value ratio of 71%, which is relatively high. This indicates that the processing is able to significantly increase the economic value of the product compared to the raw materials. Syiaghi SME is able to manage the production process efficiently through a combination of raw materials, labor, technology, and appropriate packaging. The high added value contributes positively to business profits, production efficiency, and the competitiveness of brownies in the market, making this business viable and promising for further development.
Analysis of Customer Satisfaction at Coffee Shops Using the Quality Function Deployment (QFD) Approach Integrated with the Importance-Performance Analysis (IPA) Method Putri, Nadya Novianti Dwi; Ningsih, Arum Rovarti; Nasution, Addiena Syahvina; Endyra, Fadlila; Ihsan, Fikratul; Masyitah, Masyitah
Journal of Engineering Science and Technology Management (JES-TM) Vol. 6 No. 1 (2026): Maret 2026
Publisher : Journal of Engineering Science and Technology Management

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jestm.v6i1.434

Abstract

Coffee Shop XYZ is a coffee shop located in Lampung that provides a space for people from all walks of life to meet and gather with friends. This shop focuses on service quality because service is one of the factors that influence customer satisfaction. This study focuses on the services provided at the coffee shop using the Quality Function Deployment (QFD) method integrated with the Importance-Performance Analysis (IPA) method. This study integrates the IPA and QFD approaches as strategic tools for coffee shop management to transform findings regarding service weaknesses into concrete, systematic, and measurable technical action plans. The result of this QFD development is a House of Quality (HoQ), which contains information regarding the design and development of products or services aimed at identifying value gaps in customer satisfaction levels through the creation of a Planning Matrix within the QFD method. This study involved 100 respondents, each of whom was a general coffee shop consumer and a consumer of Coffee Shop XYZ. The results of this study indicate that there are 10 attributes that do not yet meet consumer expectations because they still have negative values, and a priority order for improvements was derived from the technical responses of Coffee Shop XYZ to enhance consumer satisfaction, particularly regarding service quality, as it has a strong relationship with consumer needs; thus, it is expected that these attributes will make a significant contribution.
Profil Sensori Produk Pangan Kering dengan Pemanfaaatan Tepung Ampas Kelapa dan Pati Sagu Shanti Fitriani; Ayu Diana; Erpiani Siregar; Fikratul Ihsan; Masyitah; Fadlila Endyra; Ririn Oktavia Sitinjak; Dimas Wahyudi
JURNAL AGROINDUSTRI HALAL Vol. 12 No. 1 (2026): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v12i1.22598

Abstract

The potential of coconut pulp, which has not been optimally utilized, and the availability of sago starch in Riau Province presents a great opportunity for food product diversification. Food diversification can be carried out in snack bars and dry bread products. Sensory evaluation was conducted to determine acceptability, perceived quality attributes, and specific characteristics that arise from the use of coconut pulp flour and sago starch in the formulation. The objective of this study was to compare the sensory profiles of dry food products, namely snack bars and dry bread, with different coconut pulp flour and sago starch. A completely randomized design (CRD) with five treatments and four replicates was used. The results showed that coconut pulp flour and modified sago starch ratio (pregelatinization and HMT) had a significant effect on sensory attributes, especially brown color, while they had no significant effect on aroma, coconut pulp flavor, chewiness (snack bar), brittleness (dry white bread), or hedonic score. The best snack bar and dry bread treatments in this study were modified sago starch ratio and coconut pulp flour (80:20).
Identification of the Process and Characteristics of Jackfruit Chips in Tambang District Ningsih, Arum Rovarti; Novianti, Nadya; Nasution, Addiena Syahvina; Masyitah, Masyitah; Ihsan, Fikratul; Endyra, Fadlila
Jurnal Bio-Geo Material Dan Energi Vol. 6 No. 1 (2026): Journal of Bio-Geo Material and Energy (BiGME), February 2026
Publisher : PUI BiGME Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/j-bigme.v6i1.48282

Abstract

Jackfruit chips are a promising product choice because, in addition to their relatively easy production process and low raw material costs, they can also be sold at affordable prices. However, the biggest challenge for MSMEs is maintaining consistent product quality to meet consumer expectations and maintaining competitiveness in an increasingly competitive market. This research will be conducted in Tambang District, Kampar Regency, Riau Province. Samples will be taken from three jackfruit chip MSMEs in Tambang Subdistrict, Kampar Regency, namely Usaha Baru Ibu, Sinar Hidayah, and Restu. Sample testing will be carried out at the Riau University Agricultural Product Analysis Laboratory, the Andalas University Instrumentation Laboratory, and the Pekanbaru Goods Quality Testing and Certification Technical Implementation Unit. The observation of jackfruit chip quality based on SNI 01-4269-1996 was conducted at Sinar Hidayah SME, Usaha Baru Ibu SME, and Restu SME. The parameters observed were moisture content, ash content, fat content, texture of jackfruit chips, and descriptive test. The results of identifying the processing and quality characteristics of better jackfruit chips were obtained by Restu MSME with a frying process at a temperature of 97˚C, vacuum pressure of 75 cmHg for 3 hours, resulting in a moisture content of 5.32%, ash content of 2.13%, fat content of 11.14%, hardness test of 114.70 N/cm2, and a descriptive test of 4.65.
PENGARUH PERBANDINGAN TEPUNG MOCAF (MODIFIED CASSAVA FLOUR) DAN BUBUK DAUN JAMBU BIJI (Psidium guajava L.) TERHADAP KARAKTERISTIK COOKIES Fadlila Endyra; Fikratul Ihsan; Masyitah; Nadya Novianti; Addiena Syahvina Nasution; Arum Rovarti Ningsih
JURNAL TEKNOLOGI PERTANIAN Vol. 15 No. 1 (2026)
Publisher : Prodi Teknologi Pangan Fakultas Pertanian Universitas Islam Indragiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32520/4zyakj14

Abstract

Penelitian ini mengeksplorasi penggunaan tepung MOCAF dan bubuk daun jambu biji sebagai bahan alternatif dalam pembuatan cookies untuk menilai pengaruh perbandingan rasio bahan terhadap karakteristik cookies. Desain penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan lima perlakuan dan tiga ulangan: A (100% tepung MOCAF, 0% bubuk daun jambu biji), B (98% tepung MOCAF, 2% bubuk daun jambu biji), C (96% tepung MOCAF, 4% bubuk daun jambu biji), D (94% tepung MOCAF, 6% bubuk daun jambu biji), dan E (92% tepung MOCAF, 8% bubuk daun jambu biji). Data dianalisis menggunakan ANOVA, dan uji Duncan’s New Multiple Range Test (DNMRT) pada tingkat signifikansi 5%. Hasil penelitian menunjukkan bahwa perbandingan tepung MOCAF dan bubuk daun jambu biji berpengaruh signifikan terhadap kandungan air, kandungan abu, kandungan protein, aktivitas antioksidan, kandungan serat kasar, kekerasan, serta sifat organoleptik (warna, aroma, rasa, dan kerapuhan). Berdasarkan parameter kimia, fisik, mikrobiologi, dan organoleptik, perlakuan C (96% tepung MOCAF, 4% bubuk daun jambu biji) dipilih sebagai formulasi optimal, dengan rata-rata kandungan air 3,02%, kandungan abu 2,37%, kandungan protein 5,21%, kandungan lemak 26,73%, kandungan karbohidrat 62,67%, aktivitas antioksidan 31,54%, kandungan serat kasar 3,90%, kekerasan 86,02 N/cm², jumlah angka lempeng totak 7,0 × 10³ CFU/g, dan skor penerimaan organoleptik yang disukai.
Co-Authors Addiena Syahvina Nasution Anania Rahmah Angga Pramana Anthony Hamzah Arum Rovarti Ningsih Ayu Diana Chandra Gunawan Dimas Wahyudi Eko Wahyudi Erpiani Siregar Fikratul Ihsan Fikratul Ikhsan Jeany Ristia Masyitah Masyitah Masyitah Masyitah Masyitah Nadya Novianti Nadya Novianti Nadya Novianti Dwi Putri Nur Hasnah Rahmadini Payla Juarsa Ririn Oktavia Sitinjak Roni, Ahmad Ibrahim Roni, Masyitah Shanti Fitriani Vivin Jenika Putri Vonny Setiaries Johan Yelmira Zalfiatri