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All Journal Jurnal Ilmiah Manusia dan Kesehatan Jurnal Abmas Negeri (JAGRI) Media Publikasi Promosi Kesehatan Indonesia (MPPKI) Al Gizzai: Public Health Nutrition Journal Abdimas Mandalika Sulolipu: Media Komunikasi Sivitas Akademika dan Masyarakat
Sari, Rasidah Wahyuni
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Religion Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Education Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Other

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Journal : Abdimas Mandalika

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Pemberdayaan Masyarakat Melalui Pelatihan Pengolahan Limbah Batang Pisang Menjadi Kripik Burlok Crispy Sari, Rasidah Wahyuni; Meiresa, Melda; Putri, Anggi Maharani Syah; Natasia, Dita; Saputra, Hendrik; Raihan, Muhammad Fahri; Saputra, Andre; Makmur, Najwa Aulia; Putra, Reyhan Ananda; Debiyanti, Risma
Abdimas Mandalika Vol 5, No 1 (2025): November
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/am.v5i1.35336

Abstract

Abstract: This community service program aimed to empower the residents of Tatae Village, Duampanua District, Pinrang Regency, by training them to process banana stem waste into an economic food product called Burlok Crispy. The method employed a participatory approach involving lecturers, students, and community partners. The activities included socialization on agricultural waste management, demonstration of processing techniques, hands-on practice, and evaluation discussions on business opportunities. Monitoring was conducted through observation, questionnaires, and simple interviews to assess improvements in knowledge, skills, and motivation. The results indicated significant progress: participants’ knowledge on waste utilization increased from 35% to 85%, technical skills from 20% to 80%, and interest in entrepreneurship from 25% to 60%. Participants also recognized the product as simple, affordable, and marketable within the local community. This program not only enhanced the community’s capacity in local food diversification but also provided valuable experiential learning for students in line with the Merdeka Belajar Kampus Merdeka concept.Abstrak Kegiatan pengabdian ini bertujuan memberdayakan masyarakat Kelurahan Tatae, Kecamatan Duampanua, Kabupaten Pinrang, melalui pelatihan pengolahan limbah batang pisang menjadi produk pangan bernilai ekonomis berupa keripik Burlok Crispy. Metode pelaksanaan menggunakan pendekatan partisipatif, melibatkan dosen, mahasiswa, dan mitra masyarakat. Tahapan kegiatan meliputi sosialisasi pentingnya pemanfaatan limbah, demonstrasi teknik pengolahan, praktik langsung oleh peserta, serta diskusi evaluasi peluang usaha. Monitoring dilakukan melalui observasi, angket, dan wawancara sederhana untuk menilai peningkatan pengetahuan, keterampilan, dan minat masyarakat. Hasil kegiatan menunjukkan peningkatan signifikan: pengetahuan peserta tentang pemanfaatan limbah naik dari 35% menjadi 85%, keterampilan teknis dari 20% menjadi 80%, serta minat usaha dari 25% menjadi 60%. Peserta juga menilai produk keripik sederhana, mudah dibuat, dan berpotensi dipasarkan secara lokal. Program ini tidak hanya meningkatkan kapasitas masyarakat dalam diversifikasi pangan berbasis potensi lokal, tetapi juga memberi pengalaman nyata bagi mahasiswa dalam pembelajaran berbasis masyarakat
Sosialisasi dan Pelatihan Pembuatan Kue Daun Kelor (Moringa Oleifera) T, Ruslang; Sulaiman, Zulkarnain; Wahyuddin, Wahyuddin; Hasnaeni, Hasnaeni; Mutiah, Mutiah; Usman, Usman; Sari, Rasidah Wahyuni
Abdimas Mandalika Vol 5, No 1 (2025): November
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/am.v5i1.35331

Abstract

Abstract:  Kedai 'Aisyiyah is one of the businesses in Parepare City that still faces obstacles, especially in production and marketing. Kedai 'Aisyiyah's products do not yet have advantages and uniqueness, resulting in low competitiveness and a conventional marketing system. The goal of this program is to improve partners' knowledge and skills in making moringa leaf cakes, especially moringa leaf brownies and cookies. To address these issues, community service activities were carried out in the form of product innovation assistance through the use of local moringa leaf food and the application of smart oven technology. The program was implemented at the Culinary Laboratory of Muhammadiyah University of Parepare, involving 11 members of Kedai 'Aisyiyah. The implementation method included five stages: socialization, preparation, education on the nutritional content of moringa leaves, training in making moringa leaf cakes, and monitoring. The results of the activity showed a 55% increase in participants' knowledge, as evidenced by a comparison of pre-test and post-test results. In addition, partners' skills in producing moringa leaf cakes improved significantly after participating in the training.Abstrak: Kedai 'Aisyiyah merupakan salah satu usaha di Kota Parepare yang masih mengalami kendala khususnya dalam produksi dan pemasaran. Produk Kedai 'Aisyiyah belum memiliki keunggulan dan keunikan sehingga daya saingnya rendah serta sistem pemasaran masih dilakukan secara konvensional. Tujuan program ini adalah untuk meningkatkan pengetahuan dan keterampilan mitra dalam membuat kue daun kelor khususnya brownies dan cookies daun kelor. Untuk mengatasi permasalahan tersebut, dilakukan kegiatan pengabdian kepada masyarakat berupa pendampingan inovasi produk melalui pemanfaatan pangan lokal daun kelor dan penerapan teknologi smart oven. Program dilaksanakan di Laboratorium Kuliner Universitas Muhammadiyah Parepare dengan melibatkan 11 anggota Kedai ‘Aisyiyah. Metode pelaksanaan mencakup lima tahapan, yaitu sosialisasi, persiapan, edukasi kandungan gizi daun kelor, pelatihan pembuatan kue daun kelor, serta monitoring. Hasil kegiatan menunjukkan adanya peningkatan pengetahuan peserta sebesar 55%, yang dibuktikan melalui perbandingan hasil pre-test dan post-test. Selain itu, keterampilan mitra dalam memproduksi kue daun kelor meningkat secara signifikan setelah mengikuti pelatihan.
Co-Authors amir, rahmi Ananda, Sri Reski Debiyanti, Risma Dwiyanti, Novita Fahreza, Muhammad Danu Fajriah, Siti Haniarti, Haniarti Hasnaeni hasnaeni, Hasnaeni Hengky, Henni Kumaladewi Kiplan, Muh. Makhrajani Majid Makmur, Najwa Aulia Meiresa, Melda Muin, Herlina Mutiah Mutiah Nadia, Reski Natasia, Dita Nur Aziza Nurlinda Nurul Mutmainnah Putra, Reyhan Ananda Putri, Anggi Maharani Syah Rahmat Zarkasyi R Raihan, Muhammad Fahri Saputra, Andre Saputra, Hendrik Sulaiman, Zulkarnain Syukri, Fitriyani T, Ruslang Thasim, Sukmawati Usman Usman Wahyuddin Wahyuddin Wulandari H, Atikah