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All Journal Jurnal Pengabdian Pada Masyarakat METHABDI Jurnal Tarreang: Tren Pengabdian Masyarakat Agrokompleks
Muhpidah Muhpidah
Universitas Hasanuddin
Religion Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Medicine & Pharmacology Physics Public Health

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Pemberdayaan BUMDes karya bersama melalui optimalisasi limbah domestik sebagai peluang bisnis dan ramah lingkungan di Desa Lombo, Kecamatan Pitu Riase: Empowering BUMDes Karya Bersama through the optimization of domestic waste as a business opportunity and environmentally friendly initiative in Lombo Village, Pitu Riase Subdistrict Astrina Nur Inayah; Muhammad Aksan; Muhpidah Muhpidah; Inna Mutmainna Cahyani Thahir; Nur Afifah; Tri Ramadhan
Jurnal Tarreang: Tren Pengabdian Masyarakat Agrokompleks Vol. 1 No. 3 (2025): Jurnal Tarreang
Publisher : Agriculture and Forestry Faculty, Universitas Sulawesi Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31605/jtarreang.v1i3.4995

Abstract

The problems faced by BUMDes Karya Bersama include: (1) Lack of an effective waste management system – there is no proper system for waste collection, sorting, and processing, resulting in waste accumulation or improper disposal; (2) Low public awareness – the village community still lacks understanding of the importance of waste management; (3) Absence of waste-based business innovation – the potential of waste as a business opportunity has not been fully optimized. This activity aims to create new business opportunities based on waste processing that can increase village income, develop an environmentally friendly business model at the village level, and increase scientific knowledge for the community from the service carried out. The method used is counseling and training on how to make banana peel muffins and carrot peel muffins. The partner involved in this activity is BUMDes Karya Bersama. The result of the activity includes improved knowledge and skills, as seen from the active participation of the community in the activity and their engagement in innovating products made from domestik waste. In conclusion, the empowerment of BUMDes Karya Bersama through optimizing domestik waste has created a positive economic and environmental impact, opened up new business opportunities, and raised community awareness of the importance of clean and eco-friendly living. With ongoing support, this initiative has the potential to become an innovative and sustainable village waste management model.
Pelatihan Pembuatan Pasta dan Bubuk Kaldu Jamur Tiram Bersama KWT Simbang Sejahtera Andi Hermina Julyaningsih; Andi Nurfaidah Rahman; Arfina Sukmawati Arifin; Muhpidah Muhpidah; Fitri Fitri; Serli Hatul Hidayat; Sunrixon Carmando Yuansah
Jurnal Pengabdian Pada Masyarakat METHABDI Vol 5 No 2 (2025): Jurnal Pengabdian Pada Masyarakat METHABDI
Publisher : Universitas Methodist Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46880/methabdi.Vol5No2.pp185-189

Abstract

KWT Simbang Sejahtera is one of the farmer groups in Simbang District that actively cultivates oyster mushrooms and markets them as fresh products to several suppliers in Maros Regency. Unfortunately, most of the profit from oyster mushroom production comes solely from the sale of fresh mushrooms. Instant seasonings in the form of powder or paste are widely used, both for household needs and the culinary industry, making them highly demanded in the market. The same applies to oyster mushroom broth, whether in powder or paste form. This community service activity aimed to train members of KWT Simbang Sejahtera to produce mushroom broth in paste and powder forms using their cultivated oyster mushrooms, in order to increase the added value and profits from their production. The training activity included several stages: pre-test, material presentation on oyster mushroom processing, practical session on making mushroom broth paste and powder, and a post-test. The pre-test results showed that 95% of participants did not know how to make mushroom broth powder, and 90% were unfamiliar with making mushroom broth paste. After the material delivery and hands-on practice, the post-test results showed that 100% of participants had learned how to make both broth powder and paste from oyster mushrooms. Based on these results, it can be concluded that this community service activity had a significant impact on participants’ understanding and knowledge.
Co-Authors Andi Hermina Julyaningsih Andi Nurfaidah Rahman Arfina Sukmawati Arifin Astrina Nur Inayah Fitri Fitri Inna Mutmainna Cahyani Thahir Muhammad Aksan Nur Afifah Serli Hatul Hidayat Sunrixon Carmando Yuansah Tri Ramadhan