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All Journal Jurnal Pengabdian kepada Masyarakat Pedagogos : Jurnal Pendidikan
Dian Indriani
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Agriculture, Biological Sciences & Forestry Humanities Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Library & Information Science Public Health Social Sciences Other

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Sistem Alarm Kebakaran Berbasis Arduino Menggunakan Flame Detector Dan Sensor MQ-2 Dian Indriani
PEDAGOGOS : Jurnal Pendidikan Vol 3 No 2 (2021): Pedagogos : Jurnal Pendidikan
Publisher : Sekolah Tinggi Keguruan dan Ilmu Pendidikan (STKIP) Bima

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (309.574 KB) | DOI: 10.33627/gg.v3i2.509

Abstract

Telah dilakukan penelitian perancangan sebuah alat sistem alarm kebakaran dengan berbasis arduino menggunakan flame detector dan sensor MQ-2. Alat ini memberikan peringatan melalui buzzer ketika sensor mendeteksi api dan gas atau kebakaran yang berada di sekitarnya. Sumber objek berupa lilin yang akan dideteksi sensor flame detector dan sumber objek gas portable yang akan dideteksi sensor MQ-2. Metode yang digunakan ialah metode eksperimen dimana dilakukan pengambilan data pada flame detector sebanyak 7 kali dan sensor MQ-2 sebanyak 5 kali. Sistem alarm kebakaran ini telah dilakukan validasi kelayakan alat oleh pakar media, tujuannya yaitu untuk mengukur kelayakan pada alat yang telah dirancang dengan membagikan angket kepada validator. Berdasarkan hasil validasi alat didapatkan hasil rata-rata 3,57 dimana skor tersebut memenuhi kriteria kelayakan dengan standar kelayakan 3,26 < x < 4,00. Hasil pengujian didapatkan bahwa sensor flame detector dapat mendeteksi keberadaan api pada jarak 5 cm - 40 cm, dimana pada jarak 5 cm dengan rata-rata waktu 0,57143, jarak 10 cm 1,57143, jarak 20 cm 8, jarak 30 13 dan jarak 40 cm 9. Sensor MQ-2 dapat mendeteksi kadar PPM yang melampui 1,20 PPM pada jarak 5 cm – 20 cm, dimana pada jarak 5 cm dengan rata-rata waktu3,8, jarak 10 cm 7,6, jarak 20 cm 11,4. Berdasarkan data dapat disimpulkan semakin jauh jarak yang ditempuh sensor dengan objek maka semakin lama pula waktu sensor mendeteksi objek tersebut.
PELATIHAN PEMBUATAN ES MINUMAN BUNGA TELANG (CLITORIA TERNATEA) OLEH IBU PKK DESA MALIKU BARU SEBAGAI INOVASI UMKM DAN STRATEGI PEMASARAN Ade Novalia; Dian Indriani; Diva Luthfi Anggara Putra; Elae Saputri; Elmawati, Elmawati; Kesya Ivena Br Ginting; Kristin Natalia; Lalu Sandu Baya; Martitus Wiranata; Ociyo Naibaho; Ridwan Bangun; Riri Florentia; Stefanny M. Simalango; Yolanika, Yolanika; Rahmat Tajudinnur; Agtri Wulandari
J-ABDI: Jurnal Pengabdian kepada Masyarakat Vol. 5 No. 5 (2025): Oktober 2025
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/jabdi.v5i5.11298

Abstract

The butterfly pea (Clitoria ternatea) contains anthocyanins and flavonoids with antioxidant, antihypertensive, and antidiabetic properties. However, in Maliku Baru Village its use remains limited to ornamental purposes, resulting in low economic value. This community engagement program aimed to enhance the skills of the local women’s group (PKK) in processing butterfly pea into healthy, marketable beverages, while also introducing basic digital marketing strategies to strengthen village-based micro, small, and medium enterprises (MSMEs). The program employed a Participatory Action Research (PAR) approach, involving problem identification, production training, hygienic packaging, and digital promotion. Fifteen participants took part in the training, with outcomes evaluated through pre- and post-tests. The results demonstrated significant improvement in both production and marketing skills, particularly in digital marketing, which increased by nearly 90%. Participants were able to produce butterfly pea beverages independently and began promoting their products through official village social media platforms. This program proved effective in improving community capacity in utilizing local resources and is expected to continue with further assistance in business management, product packaging, and food safety certification to enhance product competitiveness.
Co-Authors Ade Novalia Agtri Wulandari Diva Luthfi Anggara Putra Elae Saputri Elmawati, Elmawati Kesya Ivena Br Ginting kristin Natalia Lalu Sandu Baya Martitus Wiranata Ociyo Naibaho Rahmat Tajudinnur Ridwan Bangun Riri Florentia Stefanny M. Simalango Yolanika, Yolanika