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All Journal Teknologi dan Kejuruan: Jurnal teknologi, Kejuruan dan Pengajarannya Jurnal Manajemen dan Bisnis (Performa) NUTRIRE DIAITA Jurnal Sekolah Dasar Jurnal Agroindustri Jurnal Pendidikan: Teori, Penelitian, dan Pengembangan Indonesian Journal of Chemistry Martabe : Jurnal Pengabdian Kepada Masyarakat CARADDE: Jurnal Pengabdian Kepada Masyarakat Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS) J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Jurnal Pengabdian Kepada Masyarakat MEMBANGUN NEGERI Jurnal Karinov Indonesian Journal for Social Responsibility Community Development Journal: Jurnal Pengabdian Masyarakat Journal of Food Technology and Agroindustry GANESHA: Jurnal Pengabdian Masyarakat Journal of Research in Instructional Jurnal Abdimas Prakasa Dakara Journal of Agri-Food Science and Technology (JAFoST) Jurnal Teknologi Pangan Eastasouth Journal of Impactive Community Services Jurnal Pengabdian West Science Jurnal Inovasi Teknologi dan Edukasi Teknik Media Pendidikan Gizi dan Kuliner Sinergi International Journal of Education Eduscape: Journal of Education Insight Prosiding Seminar Nasional Pengabdian kepada Masyarakat (SINAPMAS)
Rina Rifqie Mariana
Universitas Negeri Malang
Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mathematics Mechanical Engineering Public Health Social Sciences Veterinary Other

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Peningkatan Produktivitas dan Kualitas Produk Usaha Melalui Pemanfaatan dan Pelatihan Vacuum Frying Fuad Indra Kusuma; Rina Rifqie Mariana; Titi Mutiara Kiranawati; Wahyu Nur Hidayat
Prosiding Seminar Nasional Pengabdian kepada Masyarakat (SINAPMAS) Perguruan Tinggi Mengabdi: Berkarya dan Berinovasi Untuk Membangun Masyarakat Semakin Tangguh di Mas
Publisher : Prosiding Seminar Nasional Pengabdian kepada Masyarakat (SINAPMAS)

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

Abstract

Penerapan teknologi mesin vacuum frying ini bertujuan untuk meningkatkan efisiensi proses memasak produk para pelaku usaha alen-alen dan keripik buah. Selain itu, subtitusi teknik memasak menggunakan tungku menjadi memasak menggunakan mesin, dapat mengurangi efek polusi udara sehingga lebih higienis. Penerapan teknologi ini disampaikan kepada mitra melalui serangkaian program pelatihan dan pendampingan untuk mengoperasikan alat tersebut. Sehingga, luaran dari program ini adalah membantu para pelaku usaha alen-alen dan keripik buah untuk beralih dari teknologi konvensional ke teknologi modern yang berdampak pada efektifitas dan efisiensi produksinya. Muara dari program ini adalah peningkatan produktivitas dan kualitas produk dari pelaku usaha setempat.Kata kunci— vacuum frying, peningkatan produktivitas, peningkatan kualitas produk
Edukasi Keamanan Pangan Bagi Para Pengelola Kantin di Lingkungan Universitas Negeri Malang dalam Upaya Mendukung Kampus Sehat Rina Rifqie Mariana; Titi Mutiara Kiranawati; Anggi Martiningtyas
Jurnal Pengabdian West Science Vol 2 No 11 (2023): Jurnal Pengabdian West Science
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/jpws.v2i11.733

Abstract

Terdapat delapan (8) area kantin yang berada di dalam kampus UM, (beberapa area yang memiliki lebih dari satu pengelola kantin) yaitu: ( Kantin FIP, FIK,FIS, FE, FMIPA, F.sastra, F.Pasca Sarjana dan Fpsi). Semua kantin di setiap fakultas tidak pernah sepi dari pengunjung, terutama mahasiswa. Berdasarkan wawancara dengan salah satu pengelola kantin, makanannya selalu habis terjual. Namun berdasarkan pengamatan, ada beberapa kelemahan yang sering dilakukan oleh para pengelola kantin, yaitu: Kurang menjaga kebersihan lingkungan dan makanan ,dan kurang menjaga kebersihan dan Kesehatan personal (pelayan maupun juru masaknya). Kegiatan pengabdian kepada masyarakat ini bertujuan untuk mengatasi permasalahan dia atas. Kegiatan ini mulai dilakukan pada bulan September 2023 oleh 3 dosen dan 4 mahasiswa dengan tahapan kegiatan sebagai berikut, pertama melakukan observasi ke semua lokasi (8 area) kantin yang terdiri dari 48 outlate untuk mengambil dokumentasi kondisi kantin dan lingkungannya sebagai bahan materi sosialisasi cara pengolahan makanan yang sehat dan aman, Langkah kedua : Adalah melakukan edukasi dan sosialisasi tentang penyelenggaraan kantin sehat sekaligus menggali permasalahan kantin sebagai penyewa untuk diteruskan kepada pimpinan UM dan dibentuk kepengurusan paguyuban kantin. Kegiatan terahir, membagikan apron untuk 48 pengelola (penyewa) kantin UM dan penempelan poster diberbagai sudut kantin. Pasca kegiatan dilakukan pendampingan dengan berkunjung dan memberikan arahan di lokasi kantin masing-masing.
PENGARUH PENAMBAHAN TEPUNG KENTANG TERHADAP SIFAT ORGANOLEPTIK BUMBU GADO-GADO Langit, Ikhlasul Putri Sekar; Mariana, Rina Rifqie; Issutarti, Issutarti
Journal of Food Technology and Agroindustry Vol 5 No 2 (2023): Journal of Food Technology and Agroindustry
Publisher : Journal of Food Technology and Agroindustry dipublikasikan oleh Universitas Wiraraja

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/jfta.v5i2.2768

Abstract

The making of gado-gado seasoning by adding potato flour is expected to get a better texture of the gado-gado seasoning. Production of potato starch has been widely marketed and easy to obtain. This study aims to examine the organoleptic properties of the gado-gado seasoning substituted with potato flour. The type of research used is experimental research. The design in this study used a completely randomized design (CRD) with one treatment, namely the addition of potato flour with three percentages (15%, 25%,35%). The data obtained were then analyzed by the ANOVA method if there was a difference followed by Duncan's test. There are significant differences in the hedonic quality of color, aroma, taste and texture as well as the level of preference for color, aroma, taste and texture. The highest average hedonic quality and level of color preference is found in the addition of 15%, the highest average hedonic quality and aroma preference level is found in the addition of 15%, the highest average hedonic quality and taste preference level is found in the addition of 15%, the highest average hedonic quality and texture preference level found in 15% increments.
Pengolahan Ikan Asap Berdasarkan Konsep Cara Pengolahan Pangan yang Baik (CPPB) untuk Meningkatkan Branding Kuliner Unggulan Pantai Prigi Trenggalek Rifqie Mariana, Rina; Wahyu Hidayat, Nur; Andoko, Andoko; Ade Lose Hermanto, Yon; Syah Pahlevi, Andreas; Muntholib , Muntholib
Indonesian Journal for Social Responsibility Vol. 5 No. 01 (2023): June 2023
Publisher : LPkM Universitas Bakrie

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36782/ijsr.v5i01.180

Abstract

Currently smoked fish is known as the superior cuisine of Prigi Beach, Trenggalek Regency. The local government in Trenggalek Regency was quite successful in empowering the community around Prigi Beach through training in producing smoked fish while at the same time utilizing abundant fish resources. However, their production and marketing processes were still conventional that which negatively impacted the profit since the products were deteriorated before they were all sold due to the limited targeted consumers that were Prigi Beach tourists. This community service offered solutions and methods such as counseling and practices regarding healthy, preserved, and safe storage for smoked fish process based on the Good Manufacturing Practices (GMP), and digital marketing training continued with gifting packing and freezer tools to one group of artisans. This activity was joined by 20 artisans in Tasikmadu Village, Prigi Bay, Watulimo District, Trenggalek Regency. After one month of monitoring and guidance by the community service team, artisans could improve their products into healthy, preserved, and safe products. Also, their market is widened not only limited to the beach, but also through Instagram and other social media. Thus, their profit gradually increased since August.
Inovasi Produk Berbasis Potensi Desa Sumberejo Kecamatan Gedangan Kabupaten Malang Nurjanah, Nunung; Mariana, Rina Rifqie; Kiranawati, Titi Mutiara; Soseco, Thomas; Permatasari, Adisti Putri; Khornaylius, Ester Abigail Theresia; Firyal, Fadila Fikri; Prawesti, Halifia Lintang
Jurnal KARINOV Vol 7, No 2 (2024): Mei
Publisher : Institute for Research and Community Service (LP2M), Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17977/um045v7i2p103

Abstract

Potensi lokal Desa Sumberejo Kecamatan Gedangan, Kabupaten Malang, memiliki sektor budidaya pisang namun masih belum dimanfaatkan secara maksimal. Tim pengabdian menyelenggarakan pelatihan dengan memanfaatkan potensi pisang di Desa Sumberejo Kabupaten Malang. Tujuan pelatihan untuk diversivikasi produk olahan berbahan dasar pisang di UMKM Maharani dan Kader PKK. Inovasi yang dilakukan adalah berbahan pisang ambon, pisang candi, pisang kepok, menjadi produk yang bisa menjadi oleh-oleh khas Desa Sumberejo. Peserta pengabdian berjumlah 30 orang yang terdiri dari pelaku UMKM Desa Sumberejo dan Kader PKK. Program pelatihan meliputi pemaparan materi mengenai prosedur P-IRT dan Sertifikasi Halal, prosedur pemasaran digital, dan proedur pengemasan makanan. Dilanjutkan dengan kegiatan pembuatan produk inovasi berbahan dasar pisang dan kegiatan tanya jawab. Hasil dari pelatihan ini menghasilkan Hasil pelatihan berupa peningkatan keterampilan peserta diperoleh dari angket yang disebarkan berturut-turut; 1) Penyampaian materi pembuatan desain kemasan 80%; 2) Pelaksanaan pelatihan meningkatkan produk unggulan berbasis pisang 85%; 3) Pelatihan kemasan meningkatkan nilai jual 80%; 4) Pendampingan Sertifikasi Halal dan P-IRT dapat meningkatkan keamanan dan kepastian produk yang dipasarkan 87%; dan 5) Pemasaran digital melalui sosial media 78%. Kata kunci— Inovasi pisang, UMKM, Tim Penggerak PKK Abstract The local potential of Sumberejo Village, Gedangan District, Malang Regency, includes the banana cultivation sector, which has not yet been fully utilized. This program organized a training program to utilize the banana potential in Sumberejo Village, Malang Regency. The purpose of the training was to diversify banana-based processed products for Maharani SMEs and PKK cadres. The innovation involves using Ambon bananas, Candi bananas, and Kepok bananas to create products that could become Sumberejo Village's unique souvenirs. The training participants consisted of 30 people, including SME actors from Sumberejo Village and PKK cadres. The training program included presentations on P-IRT procedures and Halal Certification, digital marketing procedures, and food packaging procedures. This was followed by activities on making innovative banana-based products and a question-and-answer session. The training outcomes showed an improvement in participants' skills based on the surveys distributed as follows: 1) Presentation of packaging design material 80%; 2) Training implementation increased banana-based flagship products 85%; 3) Packaging training increased product value 80%; 4) Halal Certification and P-IRT assistance improved the safety and certainty of marketed products 87%; 5) Digital marketing through social media 78%. Keywords— Banana Innovation, SMEs, PKK Mobilization Team
Pengembangan Usaha Produk Ma-min Fungsional Hasil Kolaborasi Siswa dengan Guru untuk Nilai Tambah Ekonomi Unit Bisnis Sekolah Luar Biasa Negeri Batu Efendi, Mohammad; Mariana, Rina Rifqie; Hermanto, Yon Ade Lose; Fadila, Eurima Zahra Rahma; Putriningtyas, Ayu; Syafi’i, Imam
Jurnal Abdimas Prakasa Dakara Vol. 3 No. 2 (2023): Pengembangan Pendidikan dan Keterampilan Masyarakat
Publisher : LPPM STKIP Kusuma Negara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37640/japd.v3i2.1823

Abstract

Tujuan kegiatan pengabdian masyarakat ini untuk meningkatkan pemberdayaan siswa penyandang disabilitas dan guru pendidikan khusus di SLB Negeri Kota Batu, dalam rangka pengembangan produk makan dan minuman (ma-min) fungsional. Metode pelaksanaan kegiatan ini menggunakan kombinasi antara penyampaian informasi, diskusi, pendampingan, ujicoba produk, serta strategi promosi produk. Hasil penilaian kegiatan dari sisi proses, pada saat kegiatan terjadi dialog interaktif seputar pengembangan produk yang dihasilkan, baik dari sisi kuantitas, kualitas, maupun analisis kandungan nutrisinya. Dari sisi produk, hasil ujicoba produk ma-min fungsional secara kuantitas dan kualitas berpotensi menjadi modal awal untuk menghasilkan produk ma-min yang bernilai ekonomi tinggi. Saran pengembangannya, pemasaran dapat dilakukan secara konvensional face to face dan memanfaatkan media digital.
Pemberdayaan Potensi Lokal Melalui Inovasi Kuliner Produk “Buah Pisang” di Desa Rejosari – Kabupaten Malang Mariana, Rina Rifqie; Chisbiyah, Lismi Animatul; Hidayati, Laili; Gunawan, Aditia Gustiana; Lose , Yon Ade
Jurnal Pengabdian Kepada Masyarakat MEMBANGUN NEGERI Vol. 8 No. 2 (2024): Jurnal Pengabdian Kepada Masyarakat MEMBANGUN NEGERI
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35326/pkm.v8i2.6448

Abstract

Desa Rejosari, Kabupaten Malang, memiliki potensi agribisnis dari budidaya pisang yang belum optimal. Meskipun produksi pisang mencapai 2 ton per bulan, pemanfaatannya masih terbatas, dengan hanya dua usaha rumah tangga yang memproduksi keripik pisang, sementara kulit pisang menjadi limbah. Padahal, kulit pisang mengandung saponin dan flavonoid yang bernilai ekonomis. Pada 12 September 2024, pelatihan pengolahan pisang dan kulitnya diadakan di Balai Desa Rejosari, diikuti 28 peserta dari UMKM, petani pisang, dan aparat desa. Produk olahan seperti nugget, brownies, pie, dan nastar diajarkan, dengan respons peserta yang sangat positif. Dari sisi ekonomi, program ini diproyeksikan mengurangi limbah kulit pisang hingga 60% dan meningkatkan pendapatan rumah tangga hingga 30% dalam 6 bulan pertama. Pelatihan ini juga diharapkan memicu lahirnya tiga usaha baru dalam setahun, sehingga memperkuat diversifikasi produk dan memperluas pasar olahan pisang.  
Analysis of teaching factory (TEFA) implementation in making Pait village profile video Wibowo, Ary Agung; Prasetya, Luhur Adi; Haq, Salsabila Thifal Nabil; Rofiudin, Amir; Hendranawan, Rian Syahmulloh; Ichwanto, Muhammad Aris; Isnandar, Isnandar; Mariana, Rina Rifqie; Martin, Denny; Suhendri, Suhendri
Journal of Research in Instructional Vol. 5 No. 1 (2025): Journal of Research in Instructional
Publisher : Univeritas Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30862/jri.v5i1.551

Abstract

This research aims to analyze collaboration through teaching factory (TEFA) in making village profile videos as a practice-based learning method involving students, college students, teachers, and the community. The research method used is a case study approach with data collection techniques in the form of in-depth interviews, participatory observation, and document analysis. The results showed that students successfully improved technical skills, such as camera operation and video editing, as well as soft skills, including teamwork, communication, and problem solving. For students, the project served as a professional development platform in mentoring, team management, and leadership. Teachers act as facilitators, while students become mentors who help students put theory into practice. This collaboration reflects the application of Gray's collaboration theory and Vygotsky's social constructivism through the process of scaffolding and social interaction. In addition, the resulting profile videos positively impacted the village community by promoting local potential and increasing community-based economic awareness. This research proves that TEFA is effective in linking theory and practice and directly contributes to skills development and local economic development.
Development of New Antidiabetic Drink from Sargassum sp.: Total Phenolic Content, α-Glucosidase Inhibition, and Sensory Analysis Umam, Nada Itorul; Mariana, Rina Rifqie; Gunawan, Aditia Gustiana; Prihanto, Asep Awaludin; Muyasyaroh, Hidayatun
Journal of Agri-Food Science and Technology Vol. 6 No. 1 (2025): March
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v6i1.12596

Abstract

Diabetes is a major global health challenge, with α-glucosidase inhibitors playing a key role in managing blood glucose levels by delaying carbohydrate digestion and absorption. This study developed an antidiabetic functional drink combining Sargassum extract with cinnamon (Cinnamomum burmannii) and temulawak (Curcuma xanthorrhiza). A Completely Randomized Design (CRD) was used with four treatments: a control (F0) and formulations with 15% (F1), 17.5% (F2), and 20% (F3) Sargassum extract. Data on pH, polyphenols, and α- glucosidase inhibition were analyzed using ANOVA, while sensory attributes were evaluated with nonparametric tests. The addition of Sargassum extract from 15% to 17.5% significantly increased the phenolic content by 15%. However, it did not affect α-glucosidase inhibition. This suggests that not all phenolic compounds in Sargassum contribute to the inhibition of α-glucosidase. The formulation with 20% Sargassum, 15% cinnamon, and 18.5% temulawak extract exhibited the highest phenolic content (315.21 mg GAE/100 ml) and α-glucosidase inhibition (62.27%). The sensory analysis shows that adding up to 20% Sargassum is still acceptable for the panelists, with a hedonic value of 3.34 to 3.43 (neutral). This study discovers that the bitterness of Sargassum at the highest concentration can be mitigated by adding cinnamon and temulawak without reducing the antidiabetic potential. These results contribute to conveying the potential of this drink as a natural anti-diabetic product with good sensory acceptability. Further research is needed to evaluate bioactive interactions and phenolic composition to optimize efficacy.
Teacher Digital Literacy and Instructional Innovation in Southeast Asia: Comparative Insights from Global Educational Systems Mariana, Rina Rifqie; Nurjanah, Nunung
Sinergi International Journal of Education Vol. 1 No. 3 (2023): November 2023
Publisher : Yayasan Sinergi Kawula Muda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61194/education.v1i3.583

Abstract

This narrative review explores the critical role of teacher digital literacy in shaping effective pedagogy and student engagement within 21st-century education. The study aims to synthesize empirical findings and global perspectives on the development, challenges, and implications of digital competence among educators. Using a systematic literature analysis, sources were drawn from Scopus, Google Scholar, ERIC, and related databases, focusing on studies from 2019 to 2024. Keywords included teacher digital literacy, ICT in education, and technology integration. The review identifies significant associations between teachers’ digital skills and their ability to adopt innovative, student-centered teaching methods. It further highlights challenges such as infrastructural deficits, inconsistent training, and policy limitations, especially in socioeconomically disadvantaged and geographically remote settings. Comparative analysis reveals that nations with structured professional development and supportive policies show higher digital competence and better learning outcomes. Best practices include collaborative learning communities, curriculum integration frameworks like TPACK, and sustained investment in educational infrastructure. The review concludes that developing teacher digital literacy requires coordinated policy, targeted funding, and culturally responsive training. These efforts are essential to address persistent digital divides and build equitable, inclusive educational systems capable of adapting to future technological demands.
Co-Authors Ade Lose, Yon Aditia Gustiana Gunawan Agung Kurniawan Aisyah Larasati Andoko Andoko Andoko, Andoko Andreas Syah Pahlevi Animatul Chisbiyah, Lismi Animatul, Lismi Asep Awaludin Prihanto Aulia Azzardina Budi Wibowotomo Delia Wahyu Pangesti Deya Anniza'ul Azizah Dian Prayogi Dwi Agus Sudjimat Erwanti Anggraini Anggrek Eva Desembrianita Evi Susanti Fadila, Eurima Zahra Rahma Fenny Firyal, Fadila Fikri Fuad Indra Kusuma Gustiana Gunawan, Aditia Haq, Salsabila Thifal Nabil Hartati Eko Wardani Hendranawan, Rian Syahmulloh Hermanto, Yon Ade Lose Hidayati , Laili Ikhlasul Putri Sekar Langit Indriyani Indriyani Isnandar Issutarti Issutarti Issutarti Issutarti, Issutarti Khofiyya, Nida An Khornaylius, Ester Abigail Theresia Laili Hidayati Langit, Ikhlasul Putri Sekar Lismi Animatul Chisbiyah Lose , Yon Ade Maftuchin Romlie Martin, Denny Mesak Yandri Masela Mohammad Efendi Muhamad Zaki Muhammad Aris Ichwanto Muntholib Muyasyaroh, Hidayatun Nada Itorul Umam Najih Gilang Ramadhan Naurah Septi Anggraini Nindry Efrinasari Norazlinaliza Salim Norman Yoshi Haryono Nunung Nurjanah Nunung Nurjanah Nur Hidayat, Wahyu Nurul Farikhatir Rizkiyah Paramita, Farah Permata, Citra Diah Permatasari, Adisti Putri Prasetya, Luhur Adi Prawesti, Halifia Lintang Putri Jayanti Putriningtyas, Ayu Rachmawati Rachmawati Ramadhan, Najih Gilang Rizqi Layli Khusufi Rofiudin, Amir Saputri, Anggi Martiningtyas Januwati Sella Antesty Sitti Aminah Soenar Soekopitojo Suhendri Suhendri Syafi’i, Imam Syamsul Hadi Syamsul Hadi Teti Setiawati Thomas Soseco Titi Mutiara Kiranawati Umam, Nada Itorul Ummi Rohajatien WAHYU HIDAYAT, NUR Wibowo, Ary Agung Widi Rimastuti Yon Ade Lose Yon Ade Lose Yoto Yuyun Nailufar