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All Journal Pelita - Jurnal Penelitian Mahasiswa UNY Jurnal Pengabdian Kepada Masyarakat Jurnal Sains dan Teknologi Kesehatan
Nuraini Fauziah
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TISSUE AROMA TERAPI “UPIK ABU” (UNTUK PENYELAMAT BUMI KITA TERBUAT DARI AMPAS TEBU) Nuraini Fauziah; Novita Istikhomah; Exwan Andriyan; Andina Puspawati
Pelita - Jurnal Penelitian Mahasiswa UNY Volume IX, Nomor 1, April 2014
Publisher : Pelita - Jurnal Penelitian Mahasiswa UNY

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1854.992 KB)

Abstract

AbstractEntrepreneurship Student Creativity Program of "Upik Abu" Tissue (made fromsugar cane dregs to save the earth) is in response to the increasing need for tissues. Itis also motivated by the intention to produce tissues without cutting down trees as aneffort to save the environment, as well as to use of the cane pulp which is usually onlyused as fuel for locomotives. This program is aimed to: (1) produce Aroma TherapyTissue, (2) develop a marketing strategy, and (3) get the sales profit. This activityincludes producing tissues through a cooperation with partners, introducing, andselling products of "Upik Abu" tissues. The implementation stage includes theactivities of market surveys and production. The market survey is conducted to get anoverview of market potencial. The production process consists of three stages, namelypreparation, execution, and finishing. The tissues are produced in the form of facialtissues, toilet tissues, and tissues at the dinner table. The process of marketing is donethrough printed media (business cards, leaflets, mass media), electronic media(facebook, twitter, blogs, SMS), community, exhibition, and consignment with somegrocery stores. Aroma therapy is added to the tissue to be more marketable as well ascomfortable to use. Tissue production has reached 650 units, with sales profit forthree months of 3,862,500 rupiahs. Based on the results obtained it can be concludedthat the business is profitable, so the continuity of business will continue to bemaintained, along with the efforts to increase profits.
Hubungan Status Gizi Dengan Kejadian Anemia Pada Remaja Putri Di Desa Bukek Kecamatan Tlanakan Kabupaten Pamekasan Nuraini Fauziah; Lisa Amelia; Endang Fauziyah Susilawati; Zainab
Jurnal Kesehatan Vol 5 No 2 (2024): Desember 2024
Publisher : Politeknik Negeri Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52234/jstk.v5i2.330

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Abstrak. Remaja putri seringkali memiliki kebiasaan makanan yang tidak sehat. Untuk mengetahui hubungan status gizi dengan kejadian anemia pada remaja putri di Desa Bukek Kecamatan Tlanakan Kabupaten Pamekassan. Penelitian analitik korelasi secara Cross-Sectional. Sampel penelitian secara total sampling pada remaja usia 10-19 tahun di Desa Bukek sebanyak 50 responden. Pengumpulan data primer antara lain BB, TB, dan IMT. Hasil penelitian menunjukkan bahwa mayoritas responden memiliki status gizi kurang sebanyak 22 orang (44%) dan anemia sedang sebanyak 24 orang (48%). Pada hasil bivariat menunjukkan ada hubungan antara status gizi dengan kejadian anemia (pvalue = 0,005). Ada hubungan antara status gizi dengan kejadian anemia pada remaja putri Di Desa Bukek Kecamatan Tlanakan Kabupaten Pamekasan   Kata kunci:  Status gizi, Anemia, Remaja Putri
Inovasi Pengolahan dan Pengemasan Ikan Bulu Ayam Berbasis Nilai Gizi untuk Penguatan Industri Rumah Tangga Cucun Setya Ferdina; Kristian Triatmaja Raharja; Nindi Pramesthi Vardila Putri; Nuraini Fauziah; Honesty Pujiyani
PaKMas: Jurnal Pengabdian Kepada Masyarakat Vol 4 No 2 (2024): November 2024
Publisher : Yayasan Pendidikan Penelitian Pengabdian Algero

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54259/pakmas.v4i2.3389

Abstract

The fish processing and packaging program based on nutritional value aims to enhance the quality and competitiveness of processed products produced by IRT Jiddah and IRT Barokah in Surabaya. This initiative is driven by the partners' reliance on traditional processing methods, which are inefficient and can reduce product quality. The implementation method consists of five main stages: Focus Group Discussion (FGD) to identify issues, training in fish processing into nutritious products such as nuggets, sausages, fish balls, and salted fish from Thryssa mystax, training in packaging using a vacuum sealer, digital marketing training through social media, and production mentoring. The results indicate an improvement in the partners' skills in processing, packaging, and marketing, supported by modern technology such as food dehydrators and vacuum sealers. This program successfully enhanced product quality, shelf life, market value potential, and expanded market reach. However, participants' initial limited knowledge of modern technology and digital marketing remains challenging. The program's sustainability is expected to be improved through introductory technology sessions and discussion forums to encourage continuous application of the acquired skills.
Co-Authors Andina Puspawati Cucun Setya Ferdina Endang Fauziyah Susilawati Exwan Andriyan Verrysaputro Honesty Pujiyani Lisa Amelia Nindi Pramesthi Vardila Putri Novita Istikhomah Raharja, Kristian Triatmaja Zainab