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Gerakan Penghijauan Lingkungan Berbasis Tanaman Cabai dan Tomat Organik Darmawan, Yoppi; Dandi, Muhamat; Sulastri, Endang; Amanda, Lyta; Harianto, Pebri; Azhari, Diah; Mujiono, Mujiono; Handayani, Tita Septi
Jurnal Kewirausahaan dan Bisnis Vol. 8 No. 1 (2026): Februari
Publisher : Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/jkb.v8i1.1334

Abstract

The program for distributing chili and tomato seedlings in RT 17 RW 02, Pematang Gubernur Subdistrict, is an effort to empower the community in supporting household food security and optimizing the use of home garden land. This activity aims to increase residents’ awareness and participation in independent vegetable cultivation, while also helping to meet daily food needs and reduce household expenses. The implementation methods include resident data collection, distribution of chili and tomato seedlings, and the provision of brief education on planting and plant maintenance techniques. The results of this program show high enthusiasm and positive responses from the community, as reflected in the active involvement of residents in receiving and planting the distributed seedlings. It is expected that through this program, residents of RT 17 RW 02 Pematang Gubernur will gain long- term benefits in the form of the availability of fresh vegetables, improved farming skills, and the creation of a greener and more productive environment.
Diversivikasi Produk Olahan Abon Lele-Jamur Untuk Penguatan Ekonomi Yulihartika, Rika Dwi; Afriani, Ririn; Azhari, Diah; Nurmalia, Ana
Jurnal Dehasen Untuk Negeri Vol 5 No 2 (2026): April
Publisher : LPPJPHKI Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/jdun.v5i2.10468

Abstract

Purpose to increase the community's capacity to process local raw materials into hygienic, high-quality shredded meat products with extended shelf life, while simultaneously enhancing product appeal through better and more informative packaging. The training was conducted in a participatory manner, involving material delivery and hands-on practice, covering shredded meat processing techniques, selecting food-grade packaging materials, designing product labels, and maintaining simple business records. Ongoing mentoring was provided to ensure that the acquired knowledge and skills could be independently applied by partners in their daily production activities. The results of the activity demonstrated an increase in community knowledge and skills in processing and packaging catfish and palm mushroom shredded meat products, as well as a heightened awareness of the importance of product quality and the added value of local commodities. The resulting shredded meat products have the potential to be developed as an alternative source of income for rural communities. Overall, this Community Service Program (PKM) activity not only has an economic impact through increased product sales value but also a social impact by encouraging community independence and empowerment, and strengthening the role of universities in supporting sustainable economic development based on local potential.