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Fawuni G.A.G. Rumbrawer
Universitas Cenderawasih
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Peningkatan Pemahaman dan Keterampilan Siswa SD dalam Menggunakan Mikroskop untuk Pembelajaran Materi Biologi Irma Rahayu; Suharno Suharno; Fawuni G.A.G. Rumbrawer; Aryanti S. Pallo; Annisa Al FAdillah Ruhani; Wilda Z. Muhhida
Bakti Hayati: Jurnal Pengabdian Indonesia Vol. 5 No. 1 (2026)
Publisher : Jurusan Biologi FMIPA Universitas Cenderawasih

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31957/bhjpi.v5i1.5548

Abstract

The effectiveness of the learning system for elementary school students is crucial in enhancing critical thinking skills, curiosity, and basic skills, including in science education. Microscopes, as learning tools in biology and science, are essential in enhancing students’ understanding of the subject matter. The objective of this activity is to improve elementary school students’ understanding and skills in using microscopes as a tool for learning biology. The methods used included training and hands-on practice with microscopes in the Basic Biology Laboratory of the Department of Biology at the Faculty of Mathematics and Natural Sciences, Cenderawasih University, Jayapura. The participants were 35 students from Papua Harapan Elementary School. The results of the activity showed that before the training, only 15% of students were able to use microscopes properly and correctly, whereas after the training, the level of proficiency in using microscopes increased to 83%. In addition, student interest in learning biology through observation using microscopes reached 85%. This activity successfully improved students’ understanding of the parts, functions, and proper use of microscopes and provided a learning experience that was more interactive and contextual. Thus, training in the use of microscopes can be an effective strategy in supporting practical-based science learning at the elementary school level.
Edukasi dan Pelatihan Pemanfaatan Pewarna Alami untuk Peningkatan Kualitas Produk Pangan di Kawasan Ekowisata Isyo Hills, Rhepang Muaif, Kabupaten Jayapura Vita Purnamasari; Lisye I. Zebua; Henderina J. Keiluhu; Evie L. Warikar; Fawuni G.A.G. Rumbrawer; Raini Panjaitan; Jeirel Wattilete; Selina A. Mansawan; Seramina R.T. Sawegu
Bakti Hayati: Jurnal Pengabdian Indonesia Vol. 5 No. 1 (2026)
Publisher : Jurusan Biologi FMIPA Universitas Cenderawasih

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31957/bhjpi.v5i1.5600

Abstract

The Isyo Hill’s Bird Watching Ecotourism Area in Rhepang Muaif Village, Nimbokrang District, Jayapura Regency is a tourist destination that welcomes visitors from various countries, with food and beverage services provided by local culinary groups. The main challenge in culinary presentation is creating dishes that are not only delicious but also visually appealing. The use of natural colorants is a safe and health-beneficial alternative to synthetic dyes. The local community is already familiar with several natural color sources such as kesumba keling fruit (Bixa orellana), turmeric (Curcuma longa), and teak leaves (Tectona grandis), and has the potential to develop additional natural color sources, such as butterfly pea flowers (Clitoria ternatea). This community service initiative aims to enhance the community’s knowledge and skills in utilizing natural colorants in food and beverages. The implementation method consists of three stages: outreach, discussion through a Focus Group Discussion (FGD), and practical training. The results of the activity demonstrate an increase in participants’ understanding and ability to apply natural colorants, as evidenced by processed products such as steamed sponge cake and sliced nagasari using butterfly pea flower colorant, as well as beverages made from butterfly pea flower extract. Additionally, a guidebook containing information on natural colorants and processed food recipes was compiled as an output of the activity. This initiative is expected to support the enhancement of the quality of healthy, appealing, and value-added local culinary offerings for the ecotourism sector at Isyo Hill’s. 
Co-Authors Annisa Al FAdillah Ruhani Aryanti S. Pallo Evie L. Warikar Henderina J. Keiluhu Irma Rahayu Jeirel Wattilete Lisye I. Zebua Raini Panjaitan Selina A. Mansawan Seramina R.T. Sawegu Suharno Suharno Vita Purnamasari Wilda Z. Muhhida