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All Journal Tekno - Pedagogi : Jurnal Teknologi Pendidikan Jurnal Ilmiah Peuradeun Jurnal Penelitian Pendidikan IPA (JPPIPA) Proceedings of the 1st UR International Conference on Educational Sciences E-Mabis: Jurnal Ekonomi Manajemen dan Bisnis Jurnal Ilmu Komputer dan Bisnis Tafhim Al-'Ilmi : Jurnal Pendidikan dan Pemikiran Islam Jurnal Pemberdayaan Masyarakat Jurnal Media Birokrasi SINAU : Jurnal Ilmiah Pendidikan dan Pembelajaran Buletin Pengabdian AT-TABAYYUN: Journal Islamic Studies Journal of Advanced Computer Knowledge and Algorithms Gameology and Multimedia Expert Jurnal Epistemic : Jurnal Ilmiah Pendidikan al Kimiya : Jurnal Ilmu Kimia dan Terapan JURNAL REKAYASA KIMIA & LINGKUNGAN Jurnal Pendidikan MIPA Al-Irfan: Journal Of Arabic Literature and Islamic Studies
Muhammad Nazar
Prodi Pendidikan Kimia, FKIP Unsyiah, Darussalam, Banda Aceh 23111
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Physics Public Health Social Sciences Other

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Journal : Buletin Pengabdian

 1 
Produksi serbuk limbah cangkang tiram di Gampong Alue Naga untuk meningkatkan nilai ekonomis dan mengurangi dampak lingkungan (Production of oyster shell waste in Alue Naga Village to increase economic value and reduce environmental impact) Puspita, Kana; Herliana, Fitria; Amalia, Zahra; Nazar, Muhammad; Izzaty, Nur; Fadlia, Faradilla
Buletin Pengabdian Vol 3, No 1 (2023): Bull. Community. Serv.
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/bulpengmas.v3i1.29134

Abstract

Alue Naga Village in Banda Aceh City is a village that has a river and is directly adjacent to the sea, so this village has the potential to produce oysters. Oyster shell waste is usually dumped on the banks of the river, into the river, or thrown back into the oyster farm. This results in land and water pollution. This pollution can cause rivers to become shallow; if this continues, it can result in natural disasters such as floods. Therefore, Therefore, this service aims to provide education and training related to oyster shell waste into something more valuable. This activity also involved CV. Natural Aceh Food is a forum for the community to market its products. The production process required 5 minutes to grind 8 kilos of oyster shells and produce 7.7 kilos of oyster shell powder. Overall, the specific target achieved from this service activity is the packaged oyster shell powder to reduce oyster waste and empower the female oyster farmers in Alue Naga Village to earn additionalincome.
Peningkatan kualitas produk dan pemasaran kue bhoi sebagai kue tradisional Aceh (Improving the quality of production and marketing of bhoi cake as traditional Aceh cake) Sulastri, S; Nazar, Muhammad; Zatya, Ismi
Buletin Pengabdian Vol 3, No 2 (2023): Bull. Community. Serv.
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/bulpengmas.v3i2.28477

Abstract

Bhoi cake is one of Aceh's traditional cakes which is served at every traditional wedding party and other events as a side dish to the main meal. Community service activities have been carried out in the Syiah Kuala District, namely Gampong Peurada. This service aims to increase the durability of bhoi cakes, change the packaging to be more attractive and help producers to be able to market bhoi cake products online in e-commerce. This service begins with a survey of the initial conditions of bhoi cakes including post-production durability, packaging, and marketing systems. Before the dedication activity was carried out, the bhoi cake only lasted 5-7 days, after that the bhoi cake would grow mold which indicated that the cake was no longer fit for consumption. Bhoi cakes are packaged in ordinary transparent plastic and marketing is only across villages for the needs of traditional events. This service method uses production, packaging, and marketing assistance. After the dedication, it was obtained that the bhoi cake had a shelf life of 1 month and had a good texture. The bhoi cake packaging is more attractive and modern and is accompanied by the brand name, composition, and production date information. Bhoi cakes can now be purchased by consumers online at the e-commerce link provided.
Co-Authors . Rusman, . A Halim Abdul Gani Aman Aman Asri, Rahmadi Astina Ria, Astina Basri Basri Erlidawati Erlidawati Fadlia, Faradilla Febrianisa, Sindy Hanafi, Muhammad Rizky Handayani, Winarni Hasibuan, Molani Paulina Heri, Kusai Heriyana Herliana, Fitria Ibnu Khaldun Ichwana Ichwana Iris, Mardjoko Irma Amalia Izzaty, Nur Julia Dewi Kasli, Elisa Kusmana, Dedi Latifah Hanum Lutfi, Fauzi Mahzum, Elmi Maman Paturahman Muliana, Rahmi Nabilah, Putri Nasrullah Nasrullah Naufal Bachri, Naufal Puspita, Kana Putra, Andhika Jaya Rahmadanita, Annisa Restiana, Dinda Lisma Rita Sari Roza Zulfira Sari, Ratih Permana Septian, Amar Siregar, Widyana Verawaty Sri Winarni Sulastri Sulastri Sulastri, S Syafira, Defy SYAHRIAL SYAHRIAL Tawakal, Rayendra Thursina Andayani Wati, Puan Purnama Yayan Sudrajat Yulianti, Nuri Yusuf Ramadhan Nasution, Yusuf Ramadhan Zahra Amalia Zatya, Ismi Zulfadli Zulfadli