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All Journal Panrita Abdi - Jurnal Pengabdian pada Masyarakat Jurnal RESTI (Rekayasa Sistem dan Teknologi Informasi) Journal of Information Technology and Computer Science (JOINTECS) Jurnal Ilmiah ILKOMINFO - Ilmu Komputer & Informatika Abdimas Galuh: Jurnal Pengabdian Kepada Masyarakat Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Sains dan Teknologi SOROT: Jurnal Pengabdian Kepada Masyarakat Submit : Jurnal Ilmiah Teknologi Informasi dan Sains Servitia: Journal of Community Service and Engagement Journal of Renewable Energy and Smart Device
Soffa Zahara
Universitas Islam Majapahit
Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Transportation Veterinary Other

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Peningkatan Kompetensi Guru dalam Merancang Media Pembelajaran Berbasis VR(Virtual Reality)-BIM(Building Information Modeling) untuk Mendukung Pembelajaran Desain Pemodelan dan Informasi Bangunan di SMK Negeri 1 Mojokerto Diah Sarasanty; Soffa Zahara; Ade Fitriyanti Ulul Azmi
Abdimas Galuh Vol 8, No 2 (2026): September 2026
Publisher : Universitas Galuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25157/ag.v8i2.26410

Abstract

Perkembangan teknologi Building Information Modeling (BIM) dan Virtual Reality (VR) dalam dunia industri konstruksi menuntut adanya transformasi pembelajaran pada Sekolah Menengah Kejuruan (SMK) keahlian Desain Pemodelan dan Informasi Bangunan (DPIB). Keterbatasan pemahaman spasial siswa serta kurangnya keterampilan guru dalam mengintegrasikan teknologi VR menjadi salah satu kendala utama. Kegiatan Pengabdian kepada Masyarakat (PkM) ini bertujuan untuk meningkatkan pengetahuan dan keterampilan guru serta staf pengajar SMKN 1 Mojokerto dalam merancang media pembelajaran interaktif berbasis VR-BIM. Metode pelaksanaan meliputi empat tahapan, yaitu analisis kebutuhan, persiapan perangkat, pelatihan dengan metode ceramah dan praktikum, serta evaluasi. Pelatihan diikuti oleh 10 guru dan staf pengajar dengan materi pemodelan 3D menggunakan Google SketchUp, pengoperasian Unity Engine, hingga uji coba aplikasi pada headset VR. Hasil evaluasi menunjukkan adanya peningkatan pemahaman peserta yang signifikan, di mana nilai rata-rata pretest sebesar 74,5 meningkat sebesar 22,0 poin menjadi 96,5 pada posttest. Melalui kegiatan ini, peserta berhasil menyusun dan menguji coba media pembelajaran VR-BIM mandiri yang siap diintegrasikan ke dalam kurikulum pembelajaran DPIB.
Pemberdayaan Masyarakat Melalui Pelatihan Pembuatan Tepung Modified Cassava Flour (Mocaf) Sebagai Upaya Peningkatan Nilai Tambah Singkong dan Penguatan Ekonomi Desa Sidomulyo Wasis Sulistiyono; Rizki Tri Fikrianto; Khoirul Dwi Prastiyawan; M Amirul Fauzi; Febri Randa Wahyu Setiyawan; Laukhil Oktakhib Nalendra; Anita Anita; Soffa zahara
Journal of Community Service and Engagement Vol 2 No 1 (2026): August: Servitia: Journal of Community Service and Engagement
Publisher : CV SCRIPTA INTELEKTUAL MANDIRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.65310/8nvtc906

Abstract

Sidomulyo Village has considerable cassava potential that can be developed through processing into Modified Cassava Flour (MOCAF) as a value-added product. This KKN PMM program aimed to improve community knowledge, skills, and capacity through participatory MOCAF production training. The activities included potential identification, socialization, educational sessions, demonstrations, hands-on production, mentoring, monitoring, and evaluation. The MOCAF production process consisted of raw material selection, peeling, washing, slicing, 24-hour fermentation using Raprima yeast, rewashing, drying, milling, sieving, and packaging. The results showed that participants understood the function of each production stage, particularly fermentation, drying, particle-size uniformity, process hygiene, and packaging. The training also broadened community awareness of food diversification, MSME development, and cassava utilization as an intermediate product that is easier to store, package, and market. The program established an initial foundation for strengthening the village economy through improved community capacity, locally based enterprise development, and stronger community institutions. Program sustainability requires quality standardization, regular production, product innovation, business record-keeping, continued mentoring, and expanded market access so that economic benefits can be measured more objectively, supported by sustained collaboration among universities, village government, community groups, and local business actors.
Pembuatan Pupuk Kompos Berbahan Baku Limbah Pertanian Sebagai Upaya Pengelolaan Limbah Dan Peningkatan Nilai Ekonomi Masyarakat Danang Haris Fakhrulloh; Akhmad Firman Ma'ruf; Vanky Sanjaya Putra; Akbar imam Muhammad Basofi; Muchammad Adimas Santoso; Anita Anita; Soffa Zahara
Journal of Community Service and Engagement Vol 2 No 1 (2026): August: Servitia: Journal of Community Service and Engagement
Publisher : CV SCRIPTA INTELEKTUAL MANDIRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.65310/h0esf025

Abstract

Agricultural waste, particularly rice straw, is an organic residue that may cause environmental problems when not properly managed. This community service program aimed to improve agricultural waste utilization through compost production while increasing its functional and economic value for the community of Sidomulyo Village, Bangsal District, Mojokerto Regency. The program applied a participatory approach through observation, coordination, socialization, training, hands-on practice, fermentation assistance, and evaluation. The materials consisted of 100 kg of rice straw, 10 kg of rice bran, 10 kg of rice husk charcoal, EM4, molasses, and water, followed by a fermentation process lasting 14–21 days. The results showed that rice straw could be processed into physically more homogeneous compost suitable for agricultural use. The program also improved community knowledge and skills in productive agricultural waste management. Material and packaging costs totaled IDR 109,600, indicating potential cost efficiency through local resource utilization. Overall, rice straw composting integrates environmental, agronomic, empowerment, and economic benefits. Further development requires quality standardization, nutrient testing, improved packaging, and marketing strategies to strengthen product competitiveness and support sustainable community-based agricultural waste management practices in future.
REKOMENDASI MAKANAN INDONESIA BERDASARKAN MAKANAN YANG DITAMPILKAN DIDALAM ANIME MENGGUNAKAN METODE CONTENT-BASED FILTERING Abdul Nasrul Rizal Firryhab Wahid Rokhman; Soffa Zahara; Yanuarini Nur; Ahmad Syaifuddin
SUBMIT: Jurnal Ilmiah Teknologi Infomasi dan Sains Vol. 6 No. 2 (2026): Desember 2026
Publisher : Program Studi Teknik Informatika, Universitas Islam Majapahit Mojokerto, Indonesia

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

Abstract

Sistem rekomendasi sangat penting dalam membantu pengguna memberikan pilihan sesuai dengan kebutuhan. Penelitian ini memberikan rekomendasi makanan Indonesia yang terinspirasi pada makanan yang ditampilkan dalam anime dengan tujuan dapat membantu pengguna dalam memberikan pilihan makanan Indonesia berdasarkan anime yang dipilih. Metode Content-Based Filtering digunakan dalam penelitian ini karena dapat memberikan hasil rekomendasi melalui atribut seperti judul anime, makanan anime, deskripsi makanan yang ada di anime, nama makanan Indonesia dan penjelasan makanan Indonesia. data kemudian diolah melalui beberapa tahap seperti case folding, stopword removal, dan tokenization. Setelah itu data dilakukan perhitungan menggunakan TF-IDF untuk mendapatkan nilai cosine similarity. Pada hasil pengujian sistem dapat memberikan hasil yang relevan dengan nilai precission sebesar 0.03929, recall sebesar 0.044034, f1 score sebesar 0.041527 dan nilai akurasi sebesar 0.977383. Hasil dari penelitian ini menunjukkan bahwa semua fitur yang dikembangkan dapat berjalan sesuai dengan fungsinya tanpa ditemukannya masalah seperti error dan sistem juga dapat memberikan output rekomendasi berupa makanan Indonesia berdasarkan anime yang dipilih.
Co-Authors Abdul Nasrul Rizal Firryhab Wahid Rokhman Ade Fitriyanti Ulul Azmi Afivah Dwi Nurcahyati Ahmad Syaifuddin Ahmad Yusuf Kholil Akbar imam Muhammad Basofi Akhmad Firman Ma'ruf Andhika C.P. Andhika Cahyono Putra Anita Anita Anita Anita Anita Arbi Alfian Mas'ud Atika Isnaining Dyah Chindy Alvionita Bana Pah Danang Haris Fakhrulloh Diah Sarasanty Eko Sutrisno Erita Devy Prastika Erlangga Dimas Suryadi Erna Tri Asmorowati Febri Randa Wahyu Setiyawan Feriyanto Nur Awaludhin Gugut Indartak Julyant Marco Melandry Khoirul Dwi Prastiyawan Laukhil Oktakhib Nalendra Lovi Sandra Luki Ardiantoro M Amirul Fauzi M Feri Ardiyansyah M. Bahril Ilmiddafiq Meinanda Pratiwi Mimin Fatchiyatur Rohmah Mohammad Joevan Handyyansyah Mohammad Muslimin Muchammad Adimas Santoso Muhammad Darwis Muhammad Ramadhani Muhammad Zainul Abidin Raida Amelia Ifadah Ratna Dhamayanti Rini Puji Astutik Rizki Tri Fikrianto Ronny Makhfuddin Akbar Samsudin Nur Sugianto Sugianto Sugianto Sugianto Sugianto Vanky Sanjaya Putra Wasis Sulistiyono Yanuarini Nur Yanuarini Nur Sukmaningtyas Yesy Diah Rosita