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Pelatihan Diversifikasi Olahan Jeruk dan Bunga Telang Menjadi Permen Gummy Alami sebagai Produk Pangan Sehat Raden Roro Ariessanty Alicia Kusuma Wardhani; Antoni Pardede; Dewi Lesmanawati; Ana Sofia Herawati; Fanlia Adiprimadana Sanjaya; Miftahul Huda; Chandra Halim
Nanggroe: Jurnal Pengabdian Cendikia Vol 5, No 3 (2026): June 2026
Publisher : Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.21305039

Jelly candies available on the market generally contain synthetic food additives, such as preservatives, artificial sweeteners, and artificial colorings, which may pose health risks, particularly to children, when consumed excessively. This community service program aimed to increase participants' knowledge about the potential hazards of synthetic food additives, provide practical training on producing healthy jelly candies using natural ingredients, and encourage the development of safe, home-based food products with economic value. The program targeted 22 members of the Family Welfare Empowerment (PKK) group in North Alalak Village. The implementation consisted of preparation, educational counseling, demonstrations and hands-on practice in making jelly candies from oranges and butterfly pea flowers (Clitoria ternatea L.), followed by evaluation using pre-test and post-test assessments. Oranges were selected for their natural flavor and high vitamin C content, while butterfly pea flowers were chosen for their anthocyanin content, which functions as a natural antioxidant. The results showed a high level of participant enthusiasm and a significant improvement in knowledge, as evidenced by the comparison of pre-test and post-test results. Participants were also able to independently prepare healthy jelly candies using natural ingredients. This program successfully enhanced the knowledge and skills of PKK members in processing natural food products while creating opportunities to develop healthy jelly candies as safe snacks for children and as potential home-based business products.

Pelatihan Diversifikasi Olahan Jeruk dan Bunga Telang Menjadi Permen Gummy Alami sebagai Produk Pangan Sehat Raden Roro Ariessanty Alicia Kusuma Wardhani; Antoni Pardede; Dewi Lesmanawati; Ana Sofia Herawati; Fanlia Adiprimadana Sanjaya; Miftahul Huda; Chandra Halim
Nanggroe: Jurnal Pengabdian Cendikia Vol 5, No 3 (2026): June 2026
Publisher : Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.21305039

Jelly candies available on the market generally contain synthetic food additives, such as preservatives, artificial sweeteners, and artificial colorings, which may pose health risks, particularly to children, when consumed excessively. This community service program aimed to increase participants' knowledge about the potential hazards of synthetic food additives, provide practical training on producing healthy jelly candies using natural ingredients, and encourage the development of safe, home-based food products with economic value. The program targeted 22 members of the Family Welfare Empowerment (PKK) group in North Alalak Village. The implementation consisted of preparation, educational counseling, demonstrations and hands-on practice in making jelly candies from oranges and butterfly pea flowers (Clitoria ternatea L.), followed by evaluation using pre-test and post-test assessments. Oranges were selected for their natural flavor and high vitamin C content, while butterfly pea flowers were chosen for their anthocyanin content, which functions as a natural antioxidant. The results showed a high level of participant enthusiasm and a significant improvement in knowledge, as evidenced by the comparison of pre-test and post-test results. Participants were also able to independently prepare healthy jelly candies using natural ingredients. This program successfully enhanced the knowledge and skills of PKK members in processing natural food products while creating opportunities to develop healthy jelly candies as safe snacks for children and as potential home-based business products.

Optimalisasi Edukasi UMKM untuk Pengembangan Ekonomi Lokal di Desa Bataguh Pulai Kupang Kabupaten Kapuas Kalteng Ana Sofia Herawati; Fanlia Adiprimadana Sanjaya; Dewi Lesmanawati; Teguh Wicaksono; Rr Ariessanty Alicia Kusuma Wardhani; Muhammad Rizky Yazidi; Gulfin Susandi
Nanggroe: Jurnal Pengabdian Cendikia Vol 4, No 10 (2026): January
Publisher : Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.18753095

This community service activity aims to optimize education and strengthen the capacity of Micro, Small, and Medium Enterprises (MSMEs) in developing the local economy in Bataguh Village, Pulau Kupang, Kapuas Regency, Central Kalimantan. The MSME potential in this village is quite diverse, including lukah (traditional fish traps), lanjung or woven baskets, kencur powder, crackers, chips, and dodol. However, business development still faces several major challenges such as limited capital, weak market access, low digital literacy, and limited human resource capacity. The implementation method used a participatory approach through initial surveys, training, mentoring, and evaluation stages. The training materials included micro business management, conventional and digital marketing strategies, simple financial bookkeeping, and product and packaging quality improvement. The results of the activity indicate an increase in participants’ understanding of business management, the importance of branding and digital marketing, and awareness of forming joint business groups. This activity has had a positive impact on the motivation and readiness of MSME actors to develop businesses based on local potential. The optimization of MSME education has proven to be an effective strategy in strengthening community-based local economic development.

Empowering UDI-Barabai Fermented Peanut MSMEs through Local Product Education, Storytelling, and Digital Collaboration Rizka Zulfikar; Ana Sofia Herawati; Purboyo P; Farida Yulianti; Prihatini Ade Mayvita; Azahraty A; Fanlia Adiprimadana Sanjaya; Syahrani S
Nanggroe: Jurnal Pengabdian Cendikia Vol 5, No 1 (2026): April 2026
Publisher : Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.20133110

Kacang Jaruk is a traditional fermented food from Barabai, Hulu Sungai Tengah, South Kalimantan, possessing high cultural value but limited market performance due to weak branding, packaging, and digital marketing. This community service aimed to empower Kacang Jaruk Udi Barabai MSME through the “3 Pillars of Growth: Product-Story-Digital” Model. Using Participatory Action Research with a Pentahelix approach from March–June 2026, interventions included: 1) Local product education through GMP SOP development and PIRT legalization; 2) Storytelling via new packaging, QR Codes, and the “Satu Rasa Seribu Cerita” content series; 3) Digital collaboration with micro-influencers, resellers, and marketplace onboarding. Results showed production capacity increased from 15 kg to 40 kg/week, selling price rose by 46.7%, revenue grew 85% with 62% from online channels, and local employment was created. This model proves that integrating cultural values, brand narrative, and digital technology can elevate traditional food MSMEs from survival to growth. The approach is replicable for other culture-based local MSMEs.

Pengaruh Motivasi dan Beban Kerja Terhadap Produktivitas Kerja Perawat Unit Rawat Inap RSUD Sultan Suriansyah Banjarmasin: Penelitian Dewi Safitri; Khuzaini; Dwi Wahyu Artiningsih; Zakky Zamrudi; Ana Sofia Herawati
Jurnal Pengabdian Masyarakat dan Riset Pendidikan Vol. 4 No. 3 (2026): Jurnal Pengabdian Masyarakat dan Riset Pendidikan Volume 4 Nomor 3 (Januari 202
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jerkin.v4i3.4809

Nurse productivity is a crucial factor in improving the quality of hospital services, particularly in inpatient units with high service intensity. Motivation and workload are two key aspects believed to influence nurse productivity. Motivation reflects internal and external drives that encourage nurses to work optimally, while workload relates to the physical, mental, and administrative demands they must fulfill during their duties. This study aims to analyze the effect of motivation and workload, both partially and simultaneously, on the work productivity of nurses at RSUD Sultan Suriansyah Banjarmasin. A quantitative approach was employed using a survey method through questionnaires distributed to inpatient nurses. Data were analyzed using multiple linear regression, including validity and reliability tests, classical assumption tests, and hypothesis testing (t-test and F-test). The results show that motivation has a positive and significant effect on nurse productivity, while workload also has a significant influence but tends to reduce productivity when it exceeds the nurses’ capacity. Simultaneously, motivation and workload significantly affect the productivity of inpatient nurses. These findings indicate that improving nurse productivity requires strengthening motivation, providing a supportive work environment, and ensuring a proportional distribution of workload.

Efektivitas Sistem Informasi dalam Meningkatkan Kualitas Pelayanan Ruang ICU/ICCU (Studi Kasus pada Ruang ICU/ICCU RSUD Sultan Suriansyah Kota Banjarmasin): Penelitian Supiati; Khuzaini; Dwi Wahyu Artiningsih; Zakky Zamrudi; Ana Sofia Herawati
Jurnal Pengabdian Masyarakat dan Riset Pendidikan Vol. 4 No. 3 (2026): Jurnal Pengabdian Masyarakat dan Riset Pendidikan Volume 4 Nomor 3 (Januari 202
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jerkin.v4i3.4889

This study aims to analyze the effectiveness of SIMRS in improving service quality in the ICU/ICCU unit of RSUD Sultan Suriansyah Banjarmasin, its role in accelerating administrative processes and patient data management, and the obstacles encountered in its implementation. This research employed a qualitative approach using a case study method. Data were collected through in-depth interviews, observations, and documentation involving ICU nurses and pharmacy personnel as key informants. Data analysis was conducted using the interactive model of Miles and Huberman, which includes data reduction, data display, and conclusion drawing. The results indicate that SIMRS is considered effective in improving ICU/ICCU service quality, as reflected by easier access to information, increased work efficiency, improved coordination among healthcare professionals, and enhanced support for clinical decision-making. SIMRS also contributes to faster administrative processes and patient data management. However, several obstacles remain, including network instability, delays in inter-unit data synchronization, and the lack of continuous system training.

Optimalisasi Edukasi UMKM untuk Pengembangan Ekonomi Lokal di Desa Bataguh Pulai Kupang Kabupaten Kapuas Kalteng Ana Sofia Herawati; Fanlia Adiprimadana Sanjaya; Dewi Lesmanawati; Teguh Wicaksono; Rr Ariessanty Alicia Kusuma Wardhani; Muhammad Rizky Yazidi; Gulfin Susandi
Nanggroe: Jurnal Pengabdian Cendikia Vol 4, No 10 (2026): January
Publisher : Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.18753095

This community service activity aims to optimize education and strengthen the capacity of Micro, Small, and Medium Enterprises (MSMEs) in developing the local economy in Bataguh Village, Pulau Kupang, Kapuas Regency, Central Kalimantan. The MSME potential in this village is quite diverse, including lukah (traditional fish traps), lanjung or woven baskets, kencur powder, crackers, chips, and dodol. However, business development still faces several major challenges such as limited capital, weak market access, low digital literacy, and limited human resource capacity. The implementation method used a participatory approach through initial surveys, training, mentoring, and evaluation stages. The training materials included micro business management, conventional and digital marketing strategies, simple financial bookkeeping, and product and packaging quality improvement. The results of the activity indicate an increase in participants’ understanding of business management, the importance of branding and digital marketing, and awareness of forming joint business groups. This activity has had a positive impact on the motivation and readiness of MSME actors to develop businesses based on local potential. The optimization of MSME education has proven to be an effective strategy in strengthening community-based local economic development.

Empowering UDI-Barabai Fermented Peanut MSMEs through Local Product Education, Storytelling, and Digital Collaboration Rizka Zulfikar; Ana Sofia Herawati; Purboyo P; Farida Yulianti; Prihatini Ade Mayvita; Azahraty A; Fanlia Adiprimadana Sanjaya; Syahrani S
Nanggroe: Jurnal Pengabdian Cendikia Vol 5, No 1 (2026): April 2026
Publisher : Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.20133110

Kacang Jaruk is a traditional fermented food from Barabai, Hulu Sungai Tengah, South Kalimantan, possessing high cultural value but limited market performance due to weak branding, packaging, and digital marketing. This community service aimed to empower Kacang Jaruk Udi Barabai MSME through the “3 Pillars of Growth: Product-Story-Digital” Model. Using Participatory Action Research with a Pentahelix approach from March–June 2026, interventions included: 1) Local product education through GMP SOP development and PIRT legalization; 2) Storytelling via new packaging, QR Codes, and the “Satu Rasa Seribu Cerita” content series; 3) Digital collaboration with micro-influencers, resellers, and marketplace onboarding. Results showed production capacity increased from 15 kg to 40 kg/week, selling price rose by 46.7%, revenue grew 85% with 62% from online channels, and local employment was created. This model proves that integrating cultural values, brand narrative, and digital technology can elevate traditional food MSMEs from survival to growth. The approach is replicable for other culture-based local MSMEs.

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