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All Journal Berkala Perikanan Terubuk Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Jurnal Pengolahan Pangan Asian Journal of Aquatic Sciences Reswara: Jurnal Pengabdian Kepada Masyarakat Unri Conference Series: Community Engagement Andalasian International Journal of Agricultural and Natural Sciences JURNAL AGROINDUSTRI HALAL PERTANIAN TROPIK Jurnal Riset Rumpun Ilmu Hewani (JURRIH) Journal of Fisheries and Marine Applied Science Andalasian International Journal of Social and Entrepreneurial Development Journal of Humanities and Social Studies Impression : Jurnal Teknologi dan Informasi Jcommits : The Journal of Community Empowerment, Innovation, and Sustainability Jurnal Studi Islam Indonesia (JSII)
Ayu Diana
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Journal : Unri Conference Series: Community Engagement

 1 
Pemanfaatan Limbah Minyak Jelantah Menjadi Sabun Cuci Piring sebagai Alternatif Usaha Masyarakat di Desa Karya Indah Kecamatan Tapung Kampar Yunita, Imelda; Siregar, Erpiani; Resdati, Resdati; Dewi, Yossie Kharisma; Diana, Ayu
Unri Conference Series: Community Engagement Vol 6 (2024): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.6.221-226

Abstract

Cooking oil is one of the basic necessities in all households in Indonesia. This commodity must always be available because cooking oil is used to process daily food such as frying and stir-frying. The use of cooking oil in household needs is high because it is commonly used for frying. People in Karya Indah Village often use cooking oil repeatedly for frying. The consumable cooking oil is usually disposed of immediately and no further processing is carried out. The immediate environmental impact is the blockage of waterways and the potential for soil pollution. For this reason, it is necessary to make an innovation to used cooking oil that does not pollute the environment when disposed of and has economic value in the community. Community Partnership Empowerment (PKM) activities were carried out in Perum. Gravindo 1, Tapung District, Kampar Regency, Riau. This activity was attended by 10 housewife partners, 3 lecturers and 2 students. This activity consists of three stages, namely the first stage of demonstration of how to refine used cooking oil, the second stage of socialization to residents and the third stage of making dish soap. The resulting product is in the form of dish soap with the use of used cooking oil in its manufacture. This training received a positive response and provided knowledge and skills benefits to housewife partners. The dish soap that has been made can be applied to clean dirt on dishes.
PENGEMBANGAN USAHA MINUMAN FUNGSIONAL BERBASIS PROBIOTIK (SOYGHURT) SEBAGAI PRODUK UNGGULAN DAN BERDAYA SAING Rossi, Evy; Ayu, Dewi Fortuna; Yunita, Imelda; Diana, Ayu; Siregar, Erpiani; Yusri, Jum’atri; Zarefar, Atika
Unri Conference Series: Community Engagement Vol 6 (2024): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.6.407-412

Abstract

Functional drinks are growing rapidly with increasing public awareness of the importance of health and a healthy lifestyle, such as consuming functional drinks. Some of the most popular functional drinks today are probiotic drinks such as soyghurt. The objectives of this activity are 1) to socialize the importance of consuming functional drinks and provide knowledge about the benefits of functional drinks for health. 2) Diversification of Soy as a probiotic drink Soy with a variety of flavors and dishes that follow the current trend, with portable cup packaging. 3) Making the business unit of the Campus Intellectual Product Excellence Program (PUPIK) a business that meets GMP standards and has business legality so that it becomes a sustainable independent business and can enter the fung beverage industry market in Pekanbaru City. The active participation learning system method uses activity stages including preparation, procurement of raw materials, production, and marketing of functional beverage products. The results obtained are activities that have been carried out through the development of Campus Intellectual Product Enterprises (PUPIK) which are carried out by opening a Functional Food business outlet in the campus environment, participating in promotions through exhibitions and promotions through brochures and digital marketing.
Co-Authors Abd Syakura Ahmad Fauzan Lubis Ahyani Ridhayani Lubis Alfi Najua Nabila Andry Kurniawan, Mhd Anggi Ansari Ansari Anshori, Anggi AR, Nur Hasnah Atika Zarefar Daniel Happy Putra Dewi Fortuna Ayu Dewi, Yossie Kharisma Dewita ' Dharma, Budi Elvi Suardi Endang Sholihatin Erpiani Siregar Fikri, M. Zakiyul Fortuna Ayu, Dewi Hermanto Imelda Yunita Lubis, Ahyani Ridhayani LUBIS, NOVITA SARI Marnida Yusfiani Marnida Yusfiani Muchsin Harahap Muhammad Zakiyul Fikri Muhammad Zakiyul Fikri Nizar Parinduri, Armansyah Putra, M. Hidayatullah Setia Dharma Rafiqoh, Sri Rahmadini Payla Juarsa Raswen Efendi RATNA SARI Resdati Ridhayani Lubis, Ahyani Ridhayani, Ahyani Rossi, Evy Saragih, Jasman Wanfaber Parningotan Septivan Wismo Pratama Sri Rafiqoh Syahputra, Andri Syahrul ' Syahrul Syahrul Syakura, Abd. Thio Zaki Pamungkas Vonny Setiaries Johan Yusfiani, Marnida Yusri, Jum’atri Yuyanti, Sri