Article Per Year (5 Year)
p-Index From 2021 - 2026
1.853
P-Index
This Author published in this journals
All Journal Biologi Edukasi : Jurnal Ilmiah Pendidikan Biologi BIOTIK: Jurnal Ilmiah Biologi Teknologi dan Kependidikan BIOEDUKASI JMM (Jurnal Masyarakat Mandiri) Martabe : Jurnal Pengabdian Kepada Masyarakat Bioma : Jurnal Biologi dan Pembelajaran Biologi Sainmatika: Jurnal Ilmiah Matematika dan Ilmu Pengetahuan Alam Manhaj: Jurnal Penelitian dan Pengabdian Masyarakat Budimas : Jurnal Pengabdian Masyarakat Seminar Nasional Peningkatan Mutu Pendidikan Global Science Society Prosiding Seminar Nasional Biologi, Teknologi dan Kependidikan (Biotik)
Abdul L. Mawardi
Program Studi Pendidikan Biologi, Fakultas Keguruan Dan Ilmu Pendidikan Universitas Samudra
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Library & Information Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Other

Published : 17 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search
Journal : Global Science Society

 1 
PELATIHAN PEMANFAATAN LIMBAH AMPAS TAHU SEBAGAI PRODUK PANGAN LAYAK KONSUMSI DI DESA MEURANDEH DAYAH Mawardi Mawardi; Tri Mustika Sarjani; Fadilah Fadilah
Global Science Society Vol 1 No 1 (2019)
Publisher : LPPM dan PM Universitas Samudra

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Tahu merupakan sumber protein nabati yang sangat besar perannya untuk memenuhi kebutuhan gizi masyarakat. Selain memiliki nilai gizi yang tinggi tahu juga dapat dijangkau oleh masyarakat dengan perekonomian menengah kebawah karena harganya yang relatif murah. Limbah dari produksi tahu berupa ampas padat dan ampas cair masih jarang dimanfaatkan oleh para produksi tahu dan masyarakat, sehingga terbuang sia-sia. Padahal ampas tahu dari tempat produksi tahu masih mengandung banyak unsur gizi seperti protein nabati dan karbohidrat, namun sayang limbah tersebut masih sangat jarang dimanfaaatkan oleh para produksi tahu dan masyarakat. Masyarakat desa Meurandeh Dayah yang mayoritas propfesinya sebagai petani dan buruh bangunan serta sebagian besar istrinya sebagai ibu rumah tangga, perlu dilakukan pembinaan untuk meningkatkan perekonomian masyarakat. Dengan adanya pelatihan-pelatihan terhadap ibu-ibu di desa Meurandeh Daya sehingga akan terbentuk masyarakat yang kreatif dan inovatif, sehingga dapat membantu perekonomian keluarga yang akhirnya dapat meningkatkan kesejahteraan masyarkat khususnya masyarakat. Hasil produksi ampas tahu dapat dimanfaatkan untuk dijadikan makan bernilai gizi tinggi dan bercita rasa lezat. Hasil produksi tempe dari limbah tahu dapat dipasarkan dengan harapan dapat menambah pendapatan mitra 1 dan mitra 2, dimana mitra dua selaku distributor dari hasil produksi mitra 1 yaitu ibu-ibu rumah tangga yang berada di desa Meurandeh Dayah.
PELATIHAN PEMBUATAN PAKAN IKAN DARI FERMENTASI BUNGKIL BIJI KEDELAI (Glycine max .Merri) di DESA TANJUNG SEUMANTOH KABUPATEN ACEH TAMIANG Tri Mustika Sarjani; Abdul L Mawardi; Fadilah Fadilah
Global Science Society Vol 2 No 2 (2020): Global Science Society (GSS) Jurnal Ilmiah Pengabdian Kepada Masyaraka
Publisher : LPPM dan PM Universitas Samudra

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Tanjung Seumantoh villagers are generally farmers, fishermen and entrepreneurs. House yards are used as land to increase family income for entrepreneurship. One of the businesses favored by the community through the home industry is making tempe from soybeans and making palm sugar from palm sugar. Waste from making tempeh and tofu in the form of cake is not used by the community, so it is wasted. The nutritional content of the soybean meal is still potential enough to be used by the community to be used as fish food, so that it can increase the economic income of the community. Based on the above problems, the community service team is interested in utilizing tempe and tofu waste from soybeans to increase community creativity, so increase the economy of citizens. The hope of the dedication team with the training in making fish feed from soybean meal can reduce the problems of partners in fish feed, because the village is also a producer of soybean meal which is organic waste from making tempe and tofu which is the home industry of the community.
PELATIHAN PEMBUATAN OBAT TRADISIONAL BERBAHAN DASAR BUBUK BAWANG HITAM (Black Garlic ) DI DESA TANJUNG SEUMANTOH KECAMATAN KARANG BARU KABUPATEN ACEH TAMIANG Ekariana S. Pandia; Abdul L Mawardi; Tri Mustika Sarjani
Global Science Society Vol 2 No 2 (2020): Global Science Society (GSS) Jurnal Ilmiah Pengabdian Kepada Masyaraka
Publisher : LPPM dan PM Universitas Samudra

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Utilization of herbal plants for alternative medicine is very much studied now. One of the uses of kitchen ingredients that are often found is garlic. Utilization of garlic as an alternative treatment is often done and the last is the use of garlic into garlic onion. Black garlic is fermented garlic with a temperature of 700 – 800 C. Which is left for more than 12 days. The discovery began in China and Korea, which has benefit beyond the original garlic. Black garlic have stronger antioxidants than garlic. Sulfur amino acid compounds which are anti-cancer and neutropic antioxidants. This service aima to provide training for housewives in Tanjung Seumantoh karang Baru Village, Aceh Tamiang to utilize the spices which are often used as food additives in order to make traditional medicines that provide economic value, so they can help the community’s economy itself. By making black garlic powder, the selling price is better and more durable than direct consumption black garlic. The activity lasted for 6 months from April to October 2019 . with this community service program, it became a solution to the problems faced by housewives as a source of supplementary household economics and to find alternative
Co-Authors Afkar Afkar Akram, Rizalul Azwir Azwir Cut Rosa Faradila Devi Wulandari Dini Fitria Eka Riana S.Pandia Ekariana S Pandia Ekariana Sembiring Pandia Elfrida Elfrida Fadilah Fadilah Fadilah Fadilah Fira Yolanda Fira Yolanda Hasby, Hasby Indah Indah Irma Dewi Isda Merina Devira Novianda Novianda Nurfadilah Nurfadilah Nurfadilah Nurfadilah Purwati Purwati Saputra, Syifa Sarjani, Tri Mustika Tri Mustika Sarjani Tri Mustika Sarjani Tri Mustika Sarjani Zulida, Evi