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Ecobrick: Inovasi Cerdas Ciptakan Lingkungan Hijau Melalui Pengelolaan Sampah Plastik Pani Satwikanitya; Devi Shofia Ayu Amalia; Aida Nur Mashito Putri; Ahmad Musonnifin Aziz; Yulia Tri Rahkadima; Listin Fitrianah; Mohamad Ikhwanuddin; Andi Nur Zainuri; Dona Asah Rohmadi; Yuli Winarto; Medya Ayunda Fitri; Trisna Kumala Dhaniswara; Zahrotul Azizah; Aris Kuswanto
Journal of Science and Social Development Vol. 9 No. 1 (2026): Journal of Science and Social Development
Publisher : Universitas Nahdlatul Ulama Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/

Abstract

Plastic waste is a growing environmental problem in Indonesia and negatively impacts environmental sustainability. This activity aims to raise public awareness about plastic waste management through the ecobrick method. The activity was carried out online through a National Webinar organized by the Chemical Engineering Study Program, Nahdlatul Ulama University, Sidoarjo. The webinar implementation consisted of preparation, implementation, and reporting stages. The material presented discussed the impact of plastic waste and the stages of ecobrick making, from the process of cleaning, drying, cutting, compacting, and assembling plastic waste into useful products. The results of the activity showed that participants gained a new understanding and awareness of the importance of wise plastic waste management. Participants also understood the benefits of ecobricks as an alternative environmentally friendly product that can be used as a simple construction material and decorative element. Thus, this activity is expected to encourage public participation in creating a cleaner and greener environment through sustainable plastic waste management.
Transformasi Rasa Bunga Telang: Penerapan Diversifikasi Produk Pangan sebagai Ide Bisnis Rumahan bagi Mahasiswa Bahauddin Alqostolani; Cindy Dwi Cahyani; Medya Ayunda Fitri; Zahrotul Azizah; Ahmad Musonnifin Aziz; Listin Fitrianah; Luqman Hakim; Muhammad Mansur Yafi; Muchammad Tamtiz; Alifah Dian Rahmania; Trisna Kumala Dhaniswara
Journal of Science and Social Development Vol. 8 No. 2 (2025): Journal of Science and Social Development
Publisher : Universitas Nahdlatul Ulama Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/jssd.v8i2.2105

Abstract

Indonesia has a wealth of flora with great potential to be developed as a functional food ingredient with economic value. One local plant that has this potential is the butterfly pea flower (Clitoria ternatea), which is known for its attractive natural color and beneficial bioactive compounds. This community service activity aims to introduce diversified butterfly pea flower processing to students through training in making food products as a home business idea based on local potential. The training was carried out using the method of material presentation, interactive discussions, and organoleptic product testing. The products developed include Azure Petal Tea, Citrus Spice Infusion, Blue Velvet Milk Tea, and Indigo Dream Pudding. The processing process is carried out using simple methods that are easy to apply. The results of the activity showed that participants were highly enthusiastic about the process of creating product characteristics and demonstrated a better understanding of the potential for diversifying butterfly pea flowers into value-added food products.