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All Journal Yumary: Jurnal Pengabdian kepada Masyarakat Jurnal Abdimas Multidisiplin
Sri Prilmayanti Awaluddin
Institut Teknologi dan Bisnis Nobel Indonesia, Makassar, Indonesia
Humanities Economics, Econometrics & Finance Education Environmental Science Social Sciences Other

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Solusi Inovatif Mesin Peras Santan dan Oven Serbaguna untuk Peningkatan Kualitas VCO Sri Prilmayanti Awaluddin; Januar Kulsaputro; Saldy Hapiwaty; Muntasir Muntasir
Yumary: Jurnal Pengabdian kepada Masyarakat Vol 6 No 3 (2026): Maret
Publisher : Penerbit Goodwood

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35912/yumary.v6i3.5488

Abstract

Purpose: This study analyzes the effectiveness of a coconut milk pressing machine and multi-purpose oven in improving the quality, production capacity, and income of the Kitasuka Virgin Coconut Oil (VCO) Micro-Business. Methodology: The research used a mixed-methods approach based on Participatory Action Research (PAR) at the Inaayu Natural Micro-Business, Pangkep Regency. Data were collected through observation, interviews, and documentation, then analyzed descriptively and qualitatively. Results: The technology implementation successfully increased VCO production capacity from 250-300 liters per month to 300-500 liters. Partners' average monthly income rose significantly from IDR 35.5 million to IDR 63 million. The VCO quality also improved in clarity, shelf life, and production hygiene. Conclusions: The innovative technologies effectively boosted the micro-business's production capacity and product quality, leading to a substantial increase in monthly revenue. The PAR approach, which actively involved partners, was key to the program's success and sustainability. Limitations: This research was limited to a single micro-enterprise location and a relatively short time period. Generalizing the findings requires further study with a broader scope. Contributions: This research makes a practical contribution to the development of agro-industrial micro-enterprises through the application of appropriate technology. Academically, it enriches the literature on technology-based community empowerment and production innovation in small-scale industries.
Inovasi Camilan Sehat Ikan Bandeng Tingkatkan Gizi Remaja Putri Pangkajene Sri Prilmayanti Awaluddin; Rustam Rustam; Andi ummul Khair; Indrawan Azis; Nurani Nurani; Muntasir Muntasir
Jurnal Abdimas Multidisiplin Vol 4 No 1 (2025): Oktober
Publisher : Penerbit Goodwood

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35912/jamu.v4i1.5269

Abstract

Purpose: This service aims to increase the knowledge and skills of young women in processing milkfish into healthy snacks that are appealing, thus promoting better nutritional intake and economic opportunities in Bonto Langkasa, Minasa Te’ne District, Pangkajene and Islands Regency. Methodology/approach: This activity was carried out in Bonto Langkasa with participating adolescent girls as the main target. The project adopted a participatory approach, including nutritional counseling, hands-on training using simple, locally sourced tools, and digital marketing workshops. Materials used were fresh milkfish, healthy additives, and packaging sourced from local markets. Pre- and post-tests, as well as follow-up surveys, were conducted to measure changes in knowledge, skills, and snack production rates. Results/findings: The program successfully increased participants’ knowledge about nutrition and practical skills in producing healthy milkfish-based snacks. Several participants started small-scale production, selling snacks in their communities. The project also improved participants' digital marketing competencies. Conclusion: Community service that focuses on innovative, healthy snacks using local resources, such as milkfish, can bridge nutritional knowledge-practice gaps, contribute to adolescent health, and foster economic opportunities for young women. This model is sustainable and replicable in other fishing communities. Limitations: Milkfish snack innovation is limited by simple technology, cultural preferences, basic nutritional focus, limited digital marketing, and narrow youth coverage, requiring further studies in other regions. Contribution: The contribution of this community service is to enhance nutritional knowledge, and develop healthy snack production skills, empower young women economically, optimize local milkfish production, and expand marketing through digital means.
Co-Authors Andi ummul Khair Indrawan Azis Januar Kulsaputro Muntasir, Muntasir Nurani Nurani Rustam Rustam Saldy Hapiwaty