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Pengembangan Kawasan Wisata Edukasi Mangrove pada Era New Normal di Desa Banaran, Galur, Kulon Progo Paramita, Brigitta Laksmi
Jurnal Atma Inovasia Vol. 2 No. 5 (2022)
Publisher : Lembaga Penelitian dan Pengabdian pada Masyarakat

Banaran Village, Galur, Kulon Progo, Yogyakarta has a Trisik beach as one of the village’s potentials to be developed as tourist attraction. nonetheless the beach are prone to abration. One of the ways to prevent abration is to plant mangrove forest. With the mangrove forest, the villagers could develop it into educational tourism. The development of this educational tourism has to be supported by human resource in Banaran Village. Based on statistic, the human resource Banaran village are sufficient to create this opportunity. This educational tourism also has to be balanced by the implementation of new normal dictated by the government policy.

Analisis dan Sosialisasi Budidaya Lele di Desa Karangsewu, Galur, Kulon Progo Paramita, Brigitta Laksmi
Jurnal Atma Inovasia Vol. 2 No. 5 (2022)
Publisher : Lembaga Penelitian dan Pengabdian pada Masyarakat

The plenty of fish farmers (mostly catfish) and information delivery issue in Karangsewu Village, Kulon Progo urged Group 78 KKN 80 UAJY to do this social service program which focused on the development of catfish aquaculture in the form of integrated catfish business analysis and the proper information delivery method. This program aimed to deliver the knowledge about the development of catfish business by means of all potential things in the village and to deliver the knowledge about proper information delivery method. Data collecting, potency and problem identification, solution and development determination, and application of solution and potency were carried out. The potency of the village consisted of many aspects such as fishery, agribusiness, marine agro, and animal husbandry but fishery is the most potential aspect. The recommended development was aquaculture system which was based on the use of oxygen and microorganism to enhance feed absorption called “bioflok”. The business plan of catfish-based products was also recommended to give an added value equipped with SWOT analysis. The proper information delivery method could be done by means of favorable gathering without resulting in any loss for villagers. This program was expected to increase catfish productivity, to provide an alternative for villagers who need something to do, and to embody good communication in the village.

Pengembangan desa budaya dan pembuatan pupuk cair sabut kelapa di Desa Brosot, Galur, Kulon Progo Paramita, Brigitta Laksmi
Jurnal Atma Inovasia Vol. 2 No. 5 (2022)
Publisher : Lembaga Penelitian dan Pengabdian pada Masyarakat

Real Lecture activities Atma Jaya Yogyakarta start from August to January 2021. The 80 KKN implementation is carried out in various areas in Yogyakarta such as Kulonprogo Regency and Gunung Kidul Regency. The location for the implementation of KKN 80 unit P Group 77 provides innovations that are in accordance with the potential of Brosot Village. Broadly speaking, Brosot Village has two divisions of village potential, namely culture and tourism. There are various forms of cultural potential ranging from social order, customs, and traditions, dance dramas, gamelan jathilan and shalawatan, the players from children to adults. While the tourism potential has Tresik beach which can be used as tourism to be developed such as a unique and rare turtle breeding place. The results obtained and processed for future development of Brosot Village are the development of village potential in the field of entrepreneurship by managing coconut fiber into liquid organic fertilizer (POC).

Potensi sentra olahan ubi kayu dan mitigasi bencana di Desa Kranggan, Galur, Kulon Progo Paramita, Brigitta Laksmi; Pratama, Sergio; Novianti, Fatimah; Gurusinga, Christophel; Satriani, Amanda Putri Eriandina; Marhaeni, Maria Btari Larasati; Lo, Christina Natalia Kharis; Katelya, Dea; Yuniarka, Gisela Radiastasha; Putrianti, Pita Desi; Malau, Deon Natanael
Jurnal Atma Inovasia Vol. 2 No. 4 (2022)
Publisher : Lembaga Penelitian dan Pengabdian pada Masyarakat

Kuliah Kerja Nyata (KKN) are part of a mandatory activity to fulfill student obligations, namely community service, KKN in batch 80 is carried out online due to the covid-19 pandemic. Therefore, this research was conducted to fulfill the task given by Atma Jaya University Yogyakarta. The Kranggan Village area is one of the villages located in the Galur sub-district, Kulon Progo Regency which is located close to the southern coast of the island of Java. Therefore, it is necessary to have comprehensive efforts in policy making to reduce the risk caused by natural disasters such as doing mitigation. In addition, this study aims to educate the Kranggan village community in increasing search results from cassava plants, where the Kranggan village area has 91.0 hectares of land for cassava plants in 2018. Data collection techniques in this research are observation, collection of literature studies from the internet and discussions with lecturers. The results of this study were made together with a pocket book or e-book entitled "Potency of Kranggan Village, Processed Cassava" and an e-book or pocket book "Disaster Mitigation". The target of this KKN program is the formation of a home industry that is able to compete in the market and is managed directly by the Kranggan village community and provides education if a natural disaster occurs, so that the community understands what actions to take in certain situations. Therefore, Group 79 chose to make an e-book on village potential on the use of cassava and disaster mitigation counseling. The results of this study are expected to be useful in the future for the people of Kranggan Village in increasing their income from making cassava chips in addition to the work of the majority of the population is farming and is expected to be useful for the people of Kranggan Village to always be responsive and alert in taking action to deal with natural disasters.

Pengembangan Kawasan Wisata Edukasi Mangrove pada Era New Normal di Desa Banaran, Galur, Kulon Progo Paramita, Brigitta Laksmi
Jurnal Atma Inovasia Vol. 2 No. 5 (2022)
Publisher : Lembaga Penelitian dan Pengabdian pada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24002/jai.v2i5.5181

Banaran Village, Galur, Kulon Progo, Yogyakarta has a Trisik beach as one of the village’s potentials to be developed as tourist attraction. nonetheless the beach are prone to abration. One of the ways to prevent abration is to plant mangrove forest. With the mangrove forest, the villagers could develop it into educational tourism. The development of this educational tourism has to be supported by human resource in Banaran Village. Based on statistic, the human resource Banaran village are sufficient to create this opportunity. This educational tourism also has to be balanced by the implementation of new normal dictated by the government policy.

Analisis dan Sosialisasi Budidaya Lele di Desa Karangsewu, Galur, Kulon Progo Paramita, Brigitta Laksmi
Jurnal Atma Inovasia Vol. 2 No. 5 (2022)
Publisher : Lembaga Penelitian dan Pengabdian pada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24002/jai.v2i5.5182

The plenty of fish farmers (mostly catfish) and information delivery issue in Karangsewu Village, Kulon Progo urged Group 78 KKN 80 UAJY to do this social service program which focused on the development of catfish aquaculture in the form of integrated catfish business analysis and the proper information delivery method. This program aimed to deliver the knowledge about the development of catfish business by means of all potential things in the village and to deliver the knowledge about proper information delivery method. Data collecting, potency and problem identification, solution and development determination, and application of solution and potency were carried out. The potency of the village consisted of many aspects such as fishery, agribusiness, marine agro, and animal husbandry but fishery is the most potential aspect. The recommended development was aquaculture system which was based on the use of oxygen and microorganism to enhance feed absorption called “bioflok”. The business plan of catfish-based products was also recommended to give an added value equipped with SWOT analysis. The proper information delivery method could be done by means of favorable gathering without resulting in any loss for villagers. This program was expected to increase catfish productivity, to provide an alternative for villagers who need something to do, and to embody good communication in the village.

Pengembangan desa budaya dan pembuatan pupuk cair sabut kelapa di Desa Brosot, Galur, Kulon Progo Paramita, Brigitta Laksmi
Jurnal Atma Inovasia Vol. 2 No. 5 (2022)
Publisher : Lembaga Penelitian dan Pengabdian pada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24002/jai.v2i5.5183

Real Lecture activities Atma Jaya Yogyakarta start from August to January 2021. The 80 KKN implementation is carried out in various areas in Yogyakarta such as Kulonprogo Regency and Gunung Kidul Regency. The location for the implementation of KKN 80 unit P Group 77 provides innovations that are in accordance with the potential of Brosot Village. Broadly speaking, Brosot Village has two divisions of village potential, namely culture and tourism. There are various forms of cultural potential ranging from social order, customs, and traditions, dance dramas, gamelan jathilan and shalawatan, the players from children to adults. While the tourism potential has Tresik beach which can be used as tourism to be developed such as a unique and rare turtle breeding place. The results obtained and processed for future development of Brosot Village are the development of village potential in the field of entrepreneurship by managing coconut fiber into liquid organic fertilizer (POC).

Potensi sentra olahan ubi kayu dan mitigasi bencana di Desa Kranggan, Galur, Kulon Progo Paramita, Brigitta Laksmi; Pratama, Sergio; Novianti, Fatimah; Gurusinga, Christophel; Satriani, Amanda Putri Eriandina; Marhaeni, Maria Btari Larasati; Lo, Christina Natalia Kharis; Katelya, Dea; Yuniarka, Gisela Radiastasha; Putrianti, Pita Desi; Malau, Deon Natanael
Jurnal Atma Inovasia Vol. 2 No. 4 (2022)
Publisher : Lembaga Penelitian dan Pengabdian pada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24002/jai.v2i4.5228

Kuliah Kerja Nyata (KKN) are part of a mandatory activity to fulfill student obligations, namely community service, KKN in batch 80 is carried out online due to the covid-19 pandemic. Therefore, this research was conducted to fulfill the task given by Atma Jaya University Yogyakarta. The Kranggan Village area is one of the villages located in the Galur sub-district, Kulon Progo Regency which is located close to the southern coast of the island of Java. Therefore, it is necessary to have comprehensive efforts in policy making to reduce the risk caused by natural disasters such as doing mitigation. In addition, this study aims to educate the Kranggan village community in increasing search results from cassava plants, where the Kranggan village area has 91.0 hectares of land for cassava plants in 2018. Data collection techniques in this research are observation, collection of literature studies from the internet and discussions with lecturers. The results of this study were made together with a pocket book or e-book entitled "Potency of Kranggan Village, Processed Cassava" and an e-book or pocket book "Disaster Mitigation". The target of this KKN program is the formation of a home industry that is able to compete in the market and is managed directly by the Kranggan village community and provides education if a natural disaster occurs, so that the community understands what actions to take in certain situations. Therefore, Group 79 chose to make an e-book on village potential on the use of cassava and disaster mitigation counseling. The results of this study are expected to be useful in the future for the people of Kranggan Village in increasing their income from making cassava chips in addition to the work of the majority of the population is farming and is expected to be useful for the people of Kranggan Village to always be responsive and alert in taking action to deal with natural disasters.

Pelatihan Pembuatan Cookies dan Mie Kering Tempe Koro Pedang dan Penyuluhan Label Pangan di Pulutan Paramita, Brigitta Laksmi; Leksono, Benediktus Yudo; Perkasa Putra, Venansius Galih
Seminar Nasional Penelitian dan Abdimas Vol 2 No 1 (2024): Juni
Publisher : Lembaga Penelitian dan Pengabdian pada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24002/senapas.v2i1.9263

Kampung Mengger has been known as the area with a high number of jack bean production. Jack bean tempeh has been developed to enhance the functional benefits. However, the innovation and quality enhancement of jack bean tempeh-based products are still needed by means of products training and knowledge sharing about food labels. Jack bean tempeh-based products which are going to be delivered are dried noodles and cookies. This activity aims to deliver the knowledge and skill to society regarding jack bean tempeh-based products, dried noodles and cookies as well as food labels. This activity was carried out for series such as products training (dried noodles and cookies), knowledge sharing about food labels, food nutrition composition analysis, and food label design which has been attended by 15 participants. Participants directly committed the process of dried noodles and cookies making and food label design was used in product’s packaging. By means of this activity, participants obtained the knowledge and skill for jack bean tempeh-based products (dried noodles and cookies) as well as food labels for enterprise and product quality improvement.

Physicochemical Quality and Antioxidant Enhancement of Jack Bean Sauce with Pineapple Extract Addition and Different Fermentation Time Paramita, Brigitta Laksmi; Pranata, Fransiscus Sinung; Paksi Mantara, Crispinus Devico; Pakalla, Veronika Nersy
Journal of Applied Food Technology Vol 12, No 2 (2025)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.29749

Jack bean (Canavalia ensiformis L.) is one of the underutilized local Indonesian commodities that has the potential to be an alternative source to substitute soybean, which has been widely used as a source of protein. High nutritional value, such as essential amino acids, kaempferol glycoside, and higher protein content, is found in this legume. There are two prominent steps in soy sauce production that promote enzymatic reactions and enhance nutritional value. The first step is fermentation involving mold such as Rhizopus sp. called koji, and the second one is fermentation in the brine solution called moromi. However, the fermentation process entails a prolonged duration. The addition of another enzyme, such as bromelain from pineapple extract, is needed to accelerate the rate of enzymatic reactions. This study aims to determine the effect of bromelain addition from pineapple extract on the physicochemical and antioxidant quality of jack bean sauce. Bromelain was extracted from pineapple, which was added in the jack bean sauce fermentation process. Jack bean was inoculated with tempeh culture (Rhizopus oryzae), incubated for 3-4 days, and added with various bromelain concentrations. Significant differences in protein content, glutamic acid content, and antioxidant activity of jack bean sauce were reported, affected by bromelain concentrations and fermentation time. Moreover, a significant difference in pH was affected by bromelain concentrations. Total soluble solids were found to be similar and not significantly different. Fermentation time for 60 days and 5% addition of bromelain was the optimum condition for jack bean sauce, which exhibited the highest content of glutamic acid, protein content, and antioxidant activity.

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