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All Journal Indonesian Journal of Community Services Cel Jurnal Pengabdian Masyarakat Bangsa
Suskawati, Ida
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Utilization of Milk Waste and Rosemary as Enviromentally Friendly Soap in Samirono, Getasan, Semarang Palupi, Dwi Hadi Setya; Astutiningsih, Christina; Rohmah, Syifaur; Suskawati, Ida; Susilowati, Novy Dwi
Indonesian Journal of Community Services Cel Vol. 3 No. 3 (2024): Indonesian Journal of Community Services Cel
Publisher : Research and Social Study Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70110/ijcsc.v3i3.74

Abstract

Fresh cow’s milk has weaknesses, namely it is easily perishable and its shelf life tends to be short. Processing fresh cow’s milk into product is one of the efforts to extend the shelf life of cow’s milk. One of the products that can be made from fresh milk is soap. The ingredients used in making soap are quite simple and widely available in the market at relatively cheap prices. Rosemary can be used as an additive in manufacture of cow’s milk soap. The target of making envirometally friendly soap is directed at people who have dairy cows. The goal to be achieved is to increase the value of cow’s comodity and increase entrepreurship by producing and marketing enviromentally friendly soap and being able to solve the problem of relatively short milk shelf life. This service is divided into several stages. At this stage, a training process was carried out on making soap from fresh cow’s milk waste and marketing methods for the product. It is hoped that milk that can be consumed again can be processed into soap using active ingredients from rosemary, so that the soap produced can increase added value both economically and for the environment. The results of this community service is solid soap using raw materials from milk waste and rosmeray. This community service activity was received with great enthusiasm by the participants who took part in the training on how to make cow's milk soap. There is a significant difference (p<0.05) in the results of the pretest and posttest questionnaires, indicating an increase in understanding of the material presented in this community service activity. This activity has been successfully implemented.
Pemanfaatan Buah Mangrove Jenis Api-Api (Avicennia mariana) sebagai Bahan Baku tepung di Desa Mororejo, Kecamatan Kaliwunggu, Kabupaten Kendal Palupi, Dwi Hadi Setya; Astutiningsih, Christina; Wulandari, Wulandari; Rohmah, Syifaur; Suskawati, Ida; Susilowati, Novy Dwi
Jurnal Pengabdian Masyarakat Bangsa Vol. 3 No. 8 (2025): Oktober
Publisher : Amirul Bangun Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59837/jpmba.v3i8.3276

Abstract

Salah satu potensi alam di desa Mororejo adalah Pantai Ngebum. Desa ini memiliki potensi alam yang indah berupa hamparan laut dan tambak ikan, dan di sekitar tambak terdapat tanaman mangrove yang memiliki banyak manfaat. Pemanfaatan mangrove di desa Mororejo masih terbatas. Tujuan kegiatan pengabdian ini adalah (1) mengedukasi masyarakat tentang jenis-jenis buah mangrove dan (2) mempraktekkan pengolahan buah mangrove menjadi tepung dari buah mangrove jenis api-api yang dapat digunakan sebagai bahan baku pembuatan makanan dan minuman. Pengabdian pada masyarakat ini dilakukan dengan menggunakan metode ceramah dan mempraktekkan cara pengolahan buah mangrove jenis api-api menjadi kue bolu dan minuman boba. Peserta pengabdian pada masyarakat diikuti ibu-ibu PKKsebanyak 25 orang. Hasil dari kegiatan pengabdian ini menunjukkan bahwa warga sangat tertarik mengolah bolu dan boba berbahan dasar tepung buah api-api. Hal ini dapat dilihat dari hasil kuisioner, bahwa peningkatan pengetahuan peserta meningkat 100% setelah dilakukan pelatihan menunjukkan bahwa masyarakat memahami manfaat mangrove bagi lingkungan serta tertarik untuk mempraktekkan pembuatan bolu dan boba berbahan dasar buah api-api.
Co-Authors Christina Astutiningsih Dwi Hadi Setya Palupi Rohmah, Syifaur Susilowati, Novy Dwi Wulandari Wulandari