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All Journal Agrointek Buletin Penelitian Sosek PROSIDING SEMINAR NASIONAL AGRIBISNIS JIA (Jurnal Ilmiah Agribisnis) : Jurnal Agribisnis dan Ilmu Sosial Ekonomi Pertanian Tekper: Jurnal Teknologi dan Manajemen Industri Pertanian International Journal of Agricultural Social Economics and Rural Development (Ijaserd) Jurnal Pepadu Innovative: Journal Of Social Science Research
Indarsyih, Yusna
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PEMBERDAYAAN MASYARAKAT PESISIR MELALUI PEMBUATAN LILIN AROMA TERAPI SEBAGAI UPAYA PENCEGAHAN DBD DI DESA BOKORI KEC. SOROPIA KAB. KONAWE PROV. SULAWESI TENGGARA Sarinah, Sarinah; Raharjo, Sapto; Leomo, Sitti; Tunda, Amin; Indarsyih, Yusna; Tuheteru, Faisal Danu; Lestari, Lina; Fahrun, Ghery Safitra; Mukmin, Nur Azisyah
Jurnal Pepadu Vol 5 No 4 (2024): Jurnal PEPADU
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/pepadu.v5i4.6050

Abstract

Upaya memerangi penyakit Demam Berdarah Dengue (DBD) yang terus mengancam kawasan desa pesisir membutuhkan pendidikan sanitasi, pemanfaatan tanaman obat keluarga (TOGA), dan kesadaran tentang kebersihan lingkungan. Inisiatif ini bertujuan untuk meningkatkan kesadaran sejak dini agar masyarakat dapat menghadapi ancaman DBD dengan langkah-langkah pencegahan serta pengendalian. Desa Bokori, Kecamatan Soropia, Kabupaten Konawe merupakan desa pesisir yang diidentifikasi sebagai lokasi yang dapat menjadi perindukan nyamuk aedes aegypti. Maka, pada pelaksanaan pengabdian ini dilakukan workshop pembuatan lilin aroma terapi berbahan baku daun sereh, penyebaran brosur dan pamflet, bakti sosial kebersihan lingkungan pemukiman, serta penaman toga. Produk utama yang dihasilkan adalah lilin aroma terapi yang memiliki legalitas dan berorientasi pada peningkatan pendapatan masyarakat. Aktivitas ini dapat membentuk kemandirian masyarakat dalam mengenal, mencegah, serta menemukan solusi terhadap kasus DBD pada wilayah pesisir. Selain itu, peningkatan pengetahuan dan kesadaran masyarakat tentang pencegahan dan pengendalian penyebaran kasus DBD merupakan bentuk dari keberdayaan masyarakat pesisi di Desa Bokori, Kecamatan Soropia, Kabupaten Konawe.
Analisis pengembangan produk kue bagea menggunakan metode quality function deployment (QFD) Herdhiansyah, Dhian; Wahyuni, Andi Rini; Indarsyih, Yusna; asriani, Asriani; Sarinah, Sarinah; Asyik, Nur
AGROINTEK Vol 19, No 3 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i3.22704

Abstract

The aim of the research is to analyze the development of bagea cake products using the Quality Function Deployment (QFD) method. The research subjects were the parties involved in the micro business of bagea cake products, determining the number of samples using the Bernoulli formula. as many as 73. Determining the research location was carried out purposively. The analysis method used is Quality Function Deployment (QFD). The results of the research show that the development of bagea cake products using the QFD method shows that from 33 attributes, 6 attributes were obtained which were prioritized to be developed in accordance with consumer desires and needs with the highest value for each type of attribute, respectively: (1) taste attribute the bagea cake flavored product offered has its own characteristics with a value of 6.781 (3.00%), (2) the product texture attribute, namely bagea cake has a maturity standard that is in accordance with the food standards expected by consumers with a value of 6.863 (3.03%) , (3) product aroma attribute, namely the delicious and appetizing aroma of bagea cake with a value of 6.720 (2.97%), (4) product packaging design attribute, namely registered with BPOM (Food and Drug Supervisory Agency) with a value of 9.297 (3.43%), (5) product price attribute, namely the price of each bagea cake, is very suitable for the portion served with a value of 6.822 (3.26%) and (6) product quality attribute, namely the bagea cake product served has a distinctive characteristic with a value of 6.945 (3.07%). Technical requirements or technical responses for bagea cake products to meet consumer desires and needs start from providing raw materials, dough making process, dough forming process, baking process, cooling process, packaging process, inclusion of bagea cake product information on the packaging and attractive packaging design.
Co-Authors Aditia, Rudi Asriani Asriani, Asriani Azhar Bafadal, Azhar Bilmuminin, Bilmuminin Dhian Herdhiansyah Dwiyanty, Made Fahria Nadiryati Sadimantara Fahrun, Ghery Safitra Faisal Danu Tuheteru Fyka, Samsul Alam Ine Fausayana, Ine La Rianda Leomo, Sitti Lina Lestari, Lina Lisa Lisa, Lisa Misnawati Misnawati Muhammad Aswar Limi Mukmin, Nur Azisyah Musram Abadi Nur Asyik, Nur Nur, Hartatia Nuryamin Budi Saediman, Haji Sapto Raharjo Sari, Agista Sarinah Sarinah Surni, Surni Tunda, Amin Utami, Dwi Abriani Putri Wahyuni, Andi Rini Zaresta, Muhammad