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All Journal BAREKENG: Jurnal Ilmu Matematika dan Terapan Jurnal Agrotek UMMat Martabe : Jurnal Pengabdian Kepada Masyarakat Agrilan : Jurnal Agribisnis Kepulauan Jurnal Pengabdian Magister Pendidikan IPA Jurnal Aplikasi dan Inovasi Iptek (JASINTEK) Jurnal Agribisnis Jurnal Pengabdian kepada Masyarakat Nusantara Jurnal Ilmiah Agribios Mosharafa: Jurnal Pendidikan Matematika Griya Journal of Mathematics Education and Application Agrimansion: Agribusiness Management & Extension Jurnal SIAR ILMUWAN TANI Agroteksos Agrita Edumatica: Jurnal Pendidikan Matematika Jurnal Pengabdian Inovasi Masyarakat Indonesia International Journal of Multidisciplinary Approach Research and Science Amal Ilmiah: Jurnal Pengabdian Kepada Masyarakat Agrifo: Jurnal Agribisnis Universitas Malikussaleh Mathematics Education Journal Sasambo: Jurnal Abdimas (Journal of Community Service) Media Pendidikan Matematika
Febrilia, Baiq Rika Ayu
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Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Immunology & microbiology Mathematics Mechanical Engineering Physics Social Sciences Transportation Other

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Optimalisasi Proses Pengeringan Minyak dengan Inovasi Teknologi Deep Fry untuk Meningkatkan Daya Saing Produk Keripik Lokal Shahab, Mohammad Alwi; Febrilia, Baiq Rika Ayu; Mulyawati, Sri; Jamil, Farah Ainun; Agustina, Shelly Sylvia
Sasambo: Jurnal Abdimas (Journal of Community Service) Vol. 7 No. 4 (2025): November
Publisher : Lembaga Penelitian dan Pemberdayaan Masyarakat (LITPAM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/sasambo.v7i4.3902

Abstract

Pengolahan hasil pertanian pascapanen memiliki peran strategis dalam meningkatkan nilai tambah produk serta memperkuat daya saing ekonomi masyarakat, terutama pada skala rumah tangga. Kelompok Wanita Tani (KWT) Nine Seru di Desa Lantan, Kecamatan Batukliang Utara, Lombok Tengah, merupakan salah satu kelompok yang aktif memproduksi olahan pangan, khususnya keripik. Walaupun telah mengantongi sertifikat SPP-IRT, kelompok ini masih menghadapi kendala terkait pemanfaatan teknologi modern untuk meningkatkan kualitas dan efisiensi proses produksi. Kegiatan pengabdian ini dirancang untuk memberikan pengetahuan dan keterampilan mengenai penggunaan teknologi penggorengan modern berupa deep fryer melalui pendekatan partisipatif dan pembelajaran berbasis pengalaman. Pelaksanaan kegiatan pada 14 Agustus 2024 meliputi Focus Group Discussion (FGD), diskusi interaktif, dan praktik langsung, yang dibagi ke dalam tahapan persiapan, implementasi, dan evaluasi. Hasil evaluasi menunjukkan peningkatan signifikan pada kemampuan peserta, terlihat dari kenaikan skor pre-test 57,3 menjadi 86,8 pada post-test. Observasi juga mencatat peningkatan keterampilan teknis, di mana sebagian besar peserta mampu mengoperasikan alat secara higienis, mengatur suhu penggorengan dengan benar, dan memahami standar mutu produk. Penerapan teknologi deep fryer dan spinner turut meningkatkan kapasitas produksi sekitar 30–40%. Secara keseluruhan, program ini efektif dalam memperkuat kapasitas teknis KWT dan berpotensi direplikasi untuk pengembangan ketahanan pangan serta pemberdayaan ekonomi desa. Enhancing Oil-Reduction Efficiency Through Deep-Fry Technology to Strengthen the Competitiveness of Local Snack Products Post-harvest processing plays a crucial role in increasing the added value of agricultural products and strengthening the economic competitiveness of rural communities, particularly at the household level. The Women Farmers Group (KWT) Nine Seru in Lantan Village, Batukliang Utara District, Central Lombok, is actively involved in producing processed food products, especially chips. Although the group already holds an SPP-IRT certification, limited access to modern technology remains an obstacle to improving product quality and production efficiency. This community service program was designed to transfer knowledge and skills related to the use of modern frying technology, specifically deep fryers, through a participatory approach and experiential learning methods. The activity, conducted on August 14, 2024, included a Focus Group Discussion (FGD), interactive dialogue, and hands-on training, carried out in the stages of preparation, implementation, and evaluation. Evaluation results indicated a significant improvement in participants’ abilities, reflected in the increase of average scores from 57.3 (pre-test) to 86.8 (post-test). Observations also showed enhanced technical competence, with most participants able to control optimal frying temperature, operate the equipment hygienically, and understand product quality standards. The adoption of deep fryer and spinner technology further boosted production capacity by approximately 30–40%. Overall, the program effectively strengthened the group’s technical capacity and has strong potential for replication in local food security and rural economic empowerment initiatives
WORKSHOP PENGOLAHAN DATA MENGGUNAKAN SPSS BAGI MAHASISWA UNIVERSITAS PENDIDIKAN MANDALIKA Febrilia, Baiq Rika Ayu; Setyawati, Dwi Utami
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 3, No 2 (2020): Martabe : Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v3i2.232-239

Abstract

Community service entitled workshop on data processing for students using SPSS aims to assist students in using the SPSS application so that they can do a data processing quickly and accurately, and teach students how to read the results of the analysis and conclude the output of SPSS. The subjects in this service are students of mathematics education study programs, Mandalika education universities consisting of 11 female students, and four male students. The method used in this service is there are two stages, namely the preparation stage of the scene that identifies the problems that arise in the subject and the stage of the implementation of the stage of giving material to the issue, either lecture or direct practice. The results of community service stated that the beginning of the student meeting had several obstacles, such as inputting data from excel to SPSS, misplaced in attaching data, and reading the results of analysis from SPSS output. However, after being guided by the service team, students respond well as following the steps in using SPSS. So, it can say that this service goes according to the target of the service team.
Co-Authors Abdul Gazir Syarifudin Ade Kurniawan ALUH NIKMATULLAH Anna Apriana Hidayanti Anwar Anwar Anwar, Syahril Apriliya, Baiq Neny Rafika Arya Budhi Saputra, I Made Asri Hidayati, Asri Dara Puspita Anggraeni, Dara Puspita Didi Suryadi Fatonah, Laily Fitri Astutik, Fitri Gayatri, Marena Rahayu Ghoffari, Lalu Hasan Hartina, Sri Hery Haryanto Husni, Muhammad Naoval I Gede Adhitya Wisnu Wardhana Idiatul Fitri Danasari Iswawan, Muhamad Galang Jufri, Afifah Farida Juliangkary, Eliska Kisman M. Yogi Riyantama Isjoni Mandalika, Eka Nurminda Dewi Maulana, Salman Murod Mohammad Alwi Shahab Mulyawati, Sri Nabilah, Sharfina Ni Made Nike Zeamita Widiyanti Ni Made Wirastika Sari, Ni Made Wirastika Nissa, Ita Chairun Nurrachman Pande Komang Suparyana Pangga, Dwi Priatna M, Bambang Apiv Putra, Lalu Riski Wirendra Putri, Dwi Noorma Rahayu, Suning Rakhman, Amry Rifani Nur Sindy Setiawan Sabaniatun, Sabaniatun Sanapiah, Sanapiah Sanjaya, Pije Sari , Ni Made Wirastika Septiadi, Dudi Setyawati, Dwi Utami Shelly Sylvia Agustina Siti Aminah Sitti Maesuri Patahuddin Sri Maryati Sudjatmiko, Dwi Praptomo Sukmawati, Reni Tri Supartiningsih, Sri Suprayanti Martia Dewi, Suprayanti Martia Tanaya, I Gusti Lanang Parta Taufik Abdullah Ubaidillah, Moch Rafi Zarkasy Usman, Abdullah Vijaya, Ni Putu Sephia Ananda Wirajaya Kusuma Yani, Mi'rojatul Handa