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PELATIHAN PEMBUATAN SERBUK JAHE BERSAMA IBU-IBU PKK DESA BELUNG Saputri, Anggi Martiningtyas Januwati; Angelicha, Windy; Irkham, Muhammad; Firdaus, Royyan
Jurnal Graha Pengabdian Vol 5, No 1 (2023)
Publisher : Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17977/um078v5i12023p1-8

Abstrak: Desa Belung terletak di Kecamatan Poncokusumo, Kabupaten Malang, yang memiliki hasil bumi melimpah berupa jahe. Pada musim panen raya, jahe dijual dengan harga murah. Oleh karena itu perlu adanya suatu tindakan untuk mendongkrak nilai ekonomis sehingga masyarakat Desa Belung, khususnya petani jahe tidak mengalami kerugian. Kegiatan pelatihan dalam rangka KKN UM di Desa Belung dilakukan dengan cara memanfaatkan hasil jahe dan mengenalkan olahan jahe sebagai olahan yang menarik dan memiliki nilai jual yang tinggi. Metode yang digunakan pada kegiatan ini adalah Pemberian materi tentang pembuatan serbuk jahe dan Pelatihan pembuatan serbuk jahe. Tujuan dari kegiatan ini adalah untuk mengedukasi dan melatih warga desa Belung tentang pengolahan jahe. Hasil dari pelatihan ini adalah masyarakat Desa Belung terampil membuat serbuk jahe, dimana nantinya ketrampilan tersebut dapat digunakan sebagai modal atau bekal membuka usaha di Desa Belung. Dengan adanya kegiatan ini, diharapkan dapat menambah ilmu pengetahuan dan kemampuan masyarakat tentang pengolahan jahe sebagai produk olahan memiliki nilai jual menjadi lebih tinggi. Sehingga masyarakat dapat mendapatkan keuntungan tambahan sehingga meningkatkan kondisi ekonomi masyarakat setempat. Abstract: Belung Village is located in Poncokusumo District, Malang Regency, which has abundant crops in the form of ginger. During the main harvest season, ginger is sold at a low price. Therefore it is necessary to have an action to boost the economic value so that the people of Belung Village, especially ginger farmers do not experience losses. Training activities within the framework of KKN UM in Belung Village are carried out by utilizing ginger products and introducing processed ginger as an attractive product and has a high selling value. The method used in this activity is the provision of material on the manufacture of ginger powder and training on the manufacture of ginger powder. The purpose of this activity is to educate and train Belung villagers about ginger processing. The result of this training is that the people of Belung Village are skilled at making ginger powder, where later these skills can be used as capital or provisions to open a business in Belung Village. With this activity, it is hoped that it can increase the knowledge and ability of the community about processing ginger as a processed product that has a higher selling value. So that the community can get additional benefits thereby improving the economic conditions of the local community.

Resistance of Lactobacillus fermentum InaCC B1295 Encapsulated in Microcrystalline Cellulose from Palm Leaf Waste to Acidic Conditions Across Various Temperatures and Storage Durations" Firdaus, Royyan; Kasim, A; Kasim, F
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i2.412

Lactobacillus fermentum InaCC B1295 is a probiotic bacterium with limited tolerance to acidic environments, bile fluids, and high temperatures, necessitating physical protection via microcrystalline cellulose (MCC) encapsulation derived from palm leaf waste. This study aimed to evaluate the resistance of encapsulated probiotic bacteria under acidic conditions at various temperatures and storage durations to identify the optimal storage temperature. A factorial complete randomized design (CRD) with two factors was employed: storage temperature (room temperature, 4°C, and -18°C) and storage time (0, 7, 14, 21, 28, 35, and 42 days). The results indicated that storage time and the interaction between storage time and temperature significantly affected the total lactic acid bacteria (LAB) count. However, temperature alone and its interaction with storage time did not significantly impact the percentage reduction in the number of encapsulated Lactobacillus fermentum InaCC B1295 at pH 2. Overall, encapsulated bacteria stored at various temperatures demonstrated comparable bacterial resistance..

PEMBERDAYAAN MASYARAKAT DALAM PENGELOLAAN LIMBAH MINYAK JELANTAH: PRODUKSI LILIN AROMATERAPI RAMAH LINGKUNGAN DI DUSUN BELAHAN DESA GEDANGAN KECAMATAN KUTOREJO KABUPATEN MOJOKERTO Areli, Albert Joan; Putra, Andika; Puspitarini, Salma Marchellina; Wijaya, Steven; Firdaus, Royyan; Mas'ud, Rizqina Alfi Maulana Isroful
ABDIMAS Vol 5 No 04 (2025): PENGABDIAN MASYARAKAT
Publisher : COMMUNITY OF RESEARCH LABORATORY SURABAYA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69957/abdimass.v5i04.2314

Minyak jelantah merupakan salah satu limbah rumah tangga yang paling umum dihasilkan dari aktivitas memasak, namun sering kali dibuang secara sembarangan tanpa pengolahan lebih lanjut. Kebiasaan ini dapat menyebabkan pencemaran lingkungan, menyumbat saluran air, dan membahayakan kesehatan masyarakat. Sayangnya, masih banyak masyarakat yang belum mengetahui dampak negatif dari minyak jelantah serta belum memiliki alternatif pengelolaan limbah yang tepat. Pengabdian masyarakat ini bertujuan untuk memberikan solusi kreatif dan edukatif melalui pelatihan pembuatan lilin aromaterapi dari minyak jelantah. Pelatihan dirancang secara partisipatif dengan melibatkan warga Desa Gedangan, terutama ibu rumah tangga dan kader desa. Kegiatan akan dilaksanakan melalui tiga tahapan utama, yaitu persiapan, pelaksanaan, dan evaluasi. Kegiatan ini diharapkan dapat menumbuhkan kesadaran akan pentingnya pengelolaan limbah sekaligus membuka peluang usaha baru berbasis lingkungan. Lilin aromaterapi dipilih karena memiliki nilai jual tinggi dan dapat menarik minat konsumen, khususnya di kalangan pecinta produk aromaterapi. Hasil pelatihan diharapkan menciptakan produk yang tidak hanya ramah lingkungan, tetapi juga bernilai ekonomis dan estetis. Pada tahap evaluasi, tim akan mengidentifikasi hambatan, mendiskusikan solusi, dan menyiapkan tindak lanjut kegiatan. Pengabdian ini dirancang sebagai bentuk pemberdayaan masyarakat melalui pengolahan limbah menjadi barang bernilai guna. Dengan pendekatan ini, masyarakat diajak untuk lebih kreatif, inovatif, dan peduli terhadap lingkungan sekitar.

Resistance of Lactobacillus fermentum InaCC B1295 Encapsulated in Microcrystalline Cellulose from Palm Leaf Waste to Acidic Conditions Across Various Temperatures and Storage Durations" Firdaus, Royyan; Kasim, A; Kasim, F
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i2.412

Lactobacillus fermentum InaCC B1295 is a probiotic bacterium with limited tolerance to acidic environments, bile fluids, and high temperatures, necessitating physical protection via microcrystalline cellulose (MCC) encapsulation derived from palm leaf waste. This study aimed to evaluate the resistance of encapsulated probiotic bacteria under acidic conditions at various temperatures and storage durations to identify the optimal storage temperature. A factorial complete randomized design (CRD) with two factors was employed: storage temperature (room temperature, 4°C, and -18°C) and storage time (0, 7, 14, 21, 28, 35, and 42 days). The results indicated that storage time and the interaction between storage time and temperature significantly affected the total lactic acid bacteria (LAB) count. However, temperature alone and its interaction with storage time did not significantly impact the percentage reduction in the number of encapsulated Lactobacillus fermentum InaCC B1295 at pH 2. Overall, encapsulated bacteria stored at various temperatures demonstrated comparable bacterial resistance..

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