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All Journal Teknotan: Jurnal Industri Teknologi Pertanian Jurnal Online Mahasiswa (JOM) Bidang Pertanian Jurnal Peternakan Indonesia Jurnal Teknologi Pertanian JURNAL PENGABDIAN KEPADA MASYARAKAT Jurnal Litbang Industri Warta IHP (Warta Industri Hasil Pertanian) Jurnal Pengabdian Pada Masyarakat PROSIDING SEMINAR NASIONAL AGRIBISNIS MATAPPA: Jurnal Pengabdian Kepada Masyarakat Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknologi Pertanian Riau Journal of Empowerment Jurnal Pemberdayaan Masyarakat Unri Conference Series: Community Engagement Journal of Community Engagement Research for Sustainability Sagu JURNAL AGROINDUSTRI HALAL Teknologi dan Industri Pertanian Indonesia
Rossi, Evy
Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Riau, Pekanbaru, Indonesia
Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Nursing Public Health Social Sciences Other

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Journal : Unri Conference Series: Community Engagement

 1 
Perbaikan manajemen pakan dan pengolahan susu kambing PE di kelompok Peternak Muda Mandiri di Kabupaten Indragiri Hulu Riau Evy Rossi; Fajar Restuhadi; Akhmad Ibrahim R. S. Hasibuan
Unri Conference Series: Community Engagement Vol 2 (2020): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.2.464-470

Abstract

The objectives of community service were to) improve the ability of Etawah breed goat breeders (PE) in feed management and milking and b) increase the ability of farmers to innovate in developing the diversification of fresh milk into functional food. The method of implementation was carried out by extension and demonstration plots on feed management by utilizing palm leaves to be used as a complete feed ingredient formulated using other feed ingredients such as agricultural waste or other agricultural industries.Based on observations during the demonstration plot it was compared with PE goats that were kept semi-intensively on the average level of ration consumption and body weight gain per day. The average body weight gain of PE goats receiving a complete ration in the form of pellets (615.50 g / head / day) is higher than the consumption rate of livestock (566.50 g / head / day) which were kept by breeders semi-intensively. The body weight gain of the demonstration plot cattle was 193.50 g/head/ day which was higher than the body weight gain of PE goats kept by breeders (54.90 g/head/day). The introduction and practice of processing milk into functional food had been carried out by processing milk into fermented drinks in the form of yogurt and kefir and their derivative products. From this activity, it can be concluded that by improving feed management and meeting the needs of livestock, milk production can increase. The improvement of farmer science and technology had a positive impact on the orientation of raising PE goats not only for savings but also as a producer of milk which was economically very high in value.
Pengembangan usaha minuman berbasis pangan fungsional “ON SPOT” di Kota Pekanbaru Angga Pramana; Jum’atri Yusri; Evy Rossi; Rusli Rustam; Yelmira Zalfiatri; Rahmayuni Rahmayuni
Unri Conference Series: Community Engagement Vol 3 (2021): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.3.542-548

Abstract

ON SPOT is a street vendor business engaged in contemporary beverages with the main ingredients of functional food yogurt and kefir. Not long ago, ON SPOT experienced problems in the form of losing its market due to restrictions on community activities during the pandemic, so it had to change the target market from students to housewives to stay afloat. The strategy is to process yogurt and kefir into mambo ice sticks that are more easily accepted by housewives. However, it is necessary to make good business development efforts so that products are more accepted by consumers such as products that have been produced with Good Manufacturing Practice (GMP) standards and have business legality to ensure product quality. The methods carried out in community counseling are in the form of training and mentoring approaches to ON SPOT, so that ON SPOT can develop business better and have business legality. Entrepreneurial devotion activities carried out, produce ON SPOT products produced with GMP standards so as to ensure products are safe to consume and have legality in the form of business licenses.
PENGEMBANGAN USAHA MINUMAN FUNGSIONAL BERBASIS PROBIOTIK (SOYGHURT) SEBAGAI PRODUK UNGGULAN DAN BERDAYA SAING Rossi, Evy; Ayu, Dewi Fortuna; Yunita, Imelda; Diana, Ayu; Siregar, Erpiani; Yusri, Jum’atri; Zarefar, Atika
Unri Conference Series: Community Engagement Vol 6 (2024): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.6.407-412

Abstract

Functional drinks are growing rapidly with increasing public awareness of the importance of health and a healthy lifestyle, such as consuming functional drinks. Some of the most popular functional drinks today are probiotic drinks such as soyghurt. The objectives of this activity are 1) to socialize the importance of consuming functional drinks and provide knowledge about the benefits of functional drinks for health. 2) Diversification of Soy as a probiotic drink Soy with a variety of flavors and dishes that follow the current trend, with portable cup packaging. 3) Making the business unit of the Campus Intellectual Product Excellence Program (PUPIK) a business that meets GMP standards and has business legality so that it becomes a sustainable independent business and can enter the fung beverage industry market in Pekanbaru City. The active participation learning system method uses activity stages including preparation, procurement of raw materials, production, and marketing of functional beverage products. The results obtained are activities that have been carried out through the development of Campus Intellectual Product Enterprises (PUPIK) which are carried out by opening a Functional Food business outlet in the campus environment, participating in promotions through exhibitions and promotions through brochures and digital marketing.
Focus Group Discussion (FGD) dan Penyuluhan Pengolahan Produk Lokal Berbasis Ikan untuk Pencegahan Stunting di Sekolah Alam Sahabat Qur’an Kabupaten Siak Rahmayuni, Rahmayuni; Rosnita, Rosnita; Yulida, Roza; Andriani, Yulia; Nopiani, Yanti; Sabrian, Febriana; Rossi, Evy; Salman, Annisa Nazifa
Unri Conference Series: Community Engagement Vol 7 (2025): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.7.376-382

Abstract

This community service activity began with the implementation of a Focus Group Discussion (FGD) with partners, which served as an initial exploration to design service programs that were relevant to the needs of the community. Partners in this activity are the manager of the school business unit and the parents of students. The results of the FGD resulted in an agreement on the focus of activities with stages, namely: (1) Education to improve food quality and nutrition in the prevention of stunting from an early age, and (2) Processing of local fish products (snakehead fish) as a zero waste-based food diversification. Through this FGD, an overview of needs, challenges, and opportunities that can be the basis for the implementation of counseling programs is obtained. It is hoped that the results of this activity can increase partners' knowledge about the processing of local fish food products in an effort to prevent stunting.
Co-Authors ', Rahmayuni ', Suntoro Ade Syaputra Adiwirman Adiwirman Adiwirman Adiwirman, Adiwirman Afandi, Riyan Agung Kurniawan Ahmad Ibrahim Roni Surya Hasibuan, Ahmad Ibrahim Roni Surya Ahmad Rifai Akhmad Ibrahim R. S. Hasibuan Akhyar Ali AKHYAR ALI Alfi Mawaddah Almasdi Syahza Almira Nugroho Ancela Rabekka Lingga Andarini Diharmi Andriani, Yulia Angga Pramana Anggi Febrian Sibuea, Anggi Febrian Anggita Yuni Aras Mulyadi Ardi, Febrian Arfendi, Arfendi Arnas, Nurhapni Arya Dika Ashari, Mercia Yolanda Astaria Pehulisa, Astaria Atika Zarefar Ayu Diana Bactiar, Alridho Benhard F Situmorang Budi Budi Julianto, Budi BUNGA RIA YULIANA SIAHAAN Dan Mukmin Daniel Chandra Manurung Dede putra pranata Dedy Insan Desli Hernika Sari Siringoringo, Desli Hernika Sari Dewi Fortuna Ayu Dewi Pratiwi Dewi, Yossie Kharisma Djaimi Bakce Djaimi Bakce Dodi Saputra Dodi Saputra Dorlan Simamora Eka Saputri Empi Zulvarino Erpiani Siregar ESPE SIMANJUNTAK F. Hamzah FAHMI SEPTIAN SEMBIRING Faizah Hamzah Fajar Restuhadi Febria Martina Sari Febriana - Sabrian Febrianto, Wegi Eko Febriyani Febriyani Fitria Ulfah Apriani, Fitria Ulfah Gultom, Adi Hizkia Habsari, Narulita Adistia Hamzah, Farida Hanum Handarbeni, Rifqi Gusti HARUN SIANTURI Harun, Noviar ' Hary Love Frendra Ramadhan Haryadi ' Heri ' Idrus Hirdan Hirdan Hirdan, Hirdan Idwal Idwal Suripto Imelda Yunita Imelda Yunita Iva Ancewita Saragih Jeki Daisa Jum'atri Yusri Jum’atri Yusri kartika, Nilda Kurnia, Deby Lela Natalia M. Bayu Purwanto Manik, Marjohan ' Marwita Marwita Marwita Megawati Saputri Meiyanni Adawiyah Mercia Yolanda Ashari Molerman ' Muhammad Akbar Hasibuan Muhammad Luthfi Netti Herawati Netti Herawati Nopiani, Yanti Noven Rae Pangga Noviar Harun Noviar Harun ' Harun Nuraisah ' R.Agung Surya Prabowo Rahma Dini Rahmatun Rahmatun, Rahmatun Rahmayuni ' Rahmayuni ' ' Rahmayuni Rahmayuni Rahmayuni Rahmayuni, Rahmayuni Ramayuni Ramayuni Rapidos, Rotua Raswen Efendi Rezita Azizah Rianida Yunaira Rici ' Mainaki Riftyan, Emma Rinaldi Satria Rizqi Yanra Rosnita Rosnita Rosnita Rosnita Roza Yulida Rudi Muslim RUSLI RUSTAM S.R. Damanik Sadzvirani, Sastiana Salman, Annisa Nazifa Samuel ' Saparun Saparun Saputra, Niko Shanti Fitriani Shefira, Finda Vallerya SIANTURI, HARUN SIMANJUNTAK, ESPE Siti Nurhajijah Suherni Safitri Rangkuti Suripto, Idwal Syahrul Syahrul Syahrul Syahrul Syahrul Syahrul Turnip, Titus T USMAN PATO Utari ' Pratiwi Ventina Simanjuntak Widia Fitri Yansyah, Nofendri ' Yelmira Zalfiatri Yulia Andriani, Yulia YULIANA SIAHAAN, BUNGA RIA Yusmarini Yusmarini Yusri, Jum’atri Zulfan Saam Zulfidin Zulfidin