Article Per Year (5 Year)
p-Index From 2020 - 2025
2.552
P-Index
This Author published in this journals
All Journal Jurnal Ilmu Pertanian Indonesia Pro Food SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Pengabdian Magister Pendidikan IPA Jurnal Abdi Insani Jurnal Ilmiah Abdi Mas TPB Unram IJECS: Indonesian Journal of Empowerment and Community Services Rengganis Jurnal Pengabdian Masyarakat Jurnal Pengabdian Masyarakat : Pemberdayaan, Inovasi dan Perubahan Jurnal Pengabdian Bersama Masyarakat Indonesia
Rini Nofrida
Unknown Affiliation
Religion Agriculture, Biological Sciences & Forestry Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

Published : 22 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 22 Documents
Search

 1   2   3 
Pembuatan Cokelat Kopi Praline sebagai Inovasi Produk di Desa Pakuan, Lombok Sinaga, Yesica Marcelina Romauli; Zainuri, Zainuri; Yusuf, Aulia Islamiati; Arsyi, Elmia Kharisma; Rahayu, Novia; Nofrida, Rini; Anggraini, Ines Marisya Dwi; Pertiwi, Made Gendis Putri; Afriansyah, Dilla; Utama, Qabul Dinanta
Rengganis Jurnal Pengabdian Masyarakat Vol. 4 No. 2 (2024): November 2024
Publisher : Pendidikan Matematika, FKIP Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/rengganis.v4i2.489

Abstract

Desa Pakuan dikenal sebagai salah satu desa wisata di Lombok. Pakuan sebagai desa wisata menjadikan desa ini sebagai salah satu penopang dalam pertumbuhan ekonomi masyarakat sekitar. Selain sektor pariwisata, lokasi desa yang berbatasan langsung dengan hutan umumnya juga membuat penduduk Desa Pakuan hidup dari hasil hutan seperti kakao dan kopi. Potensi daerah wisata dan potensi bahan hasil pertanian yang ada di Desa Pakuan dapat dimanfaatkan lebih jauh melalui penyediaan produk khas daerah setempat. Kuliner saat ini menjadi bagian yang tak terpisahkan dengan lokasi wisata. Salah satu bentuk olahan kakao atau cokelat yang cukup populer di masyarakat saat ini yakni produk cokelat praline. Pengabdian ini bertujuan meningkatkan pengetahuan dan kemampuan masyarakat dalam pembuatan produk olahan berbahan baku cokelat dan kopi melalui pelatihan pembuatan produk cokelat kopi praline. Masyarakat peserta pelatihan adalah anggota dari Kelompok Sadar Wisata (Pokdarwis) Desa Pakuan. Tahapan kegiatan pelatihan terdiri dari persiapan kegiatan; pelaksanaan kegiatan pelatihan, dan terakhir evaluasi. Pengetahuan dan kemampuan yang meningkat serta keaktifan peserta menjadi tolok ukur keberhasilan kegiatan ini. Masyarakat mampu memahami materi yang diberikan dan dapat membuat secara langsung produk cokelat kopi praline.
Pelatihan Pengembangan Produk Pangan Berbasis Kelor Sebagai Upaya Penanggulangan Stunting Pada Balita Di Desa Malaka Kecamatan Pemenang Lombok Utara Anggraini, Ines Marisya Dwi; Zainuri; Qabul Dinanta Utama; Rini Nofrida; Novia Rahayu; Made Gendis Putri Pertiwi; Dilla Afriansyah
Jurnal Pengabdian Magister Pendidikan IPA Vol 7 No 4 (2024): Oktober-Desember 2024
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v7i4.9843

Abstract

Kasus stunting di Provinsi NTB masih cukup tinggi. Kabupaten Lombok Utara merupakan salah satu kabupaten lokus stunting di NTB. Permasalahan stunting dapat ditangani dengan pemberian makanan bernutrisis tinggi. Kelor adalah tanaman indigenous yang memiliki nilai nutrisi yang tinggi yang dapat digunakan sebagai makanan untuk menanggulangi stunting. Selama ini pengolahan kelor hanya dibuat menjadi sayur bening sebagai lauk pendamping makan yang kurang menarik bagi anak-anak. Dalam bidang pangan upaya diversifikasi daun kelor saat ini telah banyak dikembangkan. Daun kelor dapat diolah berbagai varian makanan dan minuman seperti teh kelor dan puding kelor yang lebih menarik serta mempunyai nilai ekonomi yang lebih tinggi. Oleh karena itu perlu adanya pelatihan pengembangan produk pangan berbasis kelor kepada masyarakat agar masyarakat dapat mengaplikasikannya dengan mudah sehingga dapat dikonsumsi dalam kehidupan sehari-hari. Kegiatan pengabdian dilakukan dengan metode pemberian materi dan demonstrasi. Para peserta menunjukkan antusiasme yang tinggi ditunjukkan dengan aktifnya peserta dalam diskusi dan ikut serta dalam proses pembuatan puding kelor.
Pemberdayaan UMKM Bale Mpaq melalui Sosialisasi Pengelolaan Limbah Perikanan Menuju Zero Waste Pawestri, Setyaning; Zuhriatika Rasyda, Riezka; Fajar Perdhana, Firman; Nofrida, Rini; Devi Ariyana, Mutia; Rahayu, Novia; Marisya Dwi Anggraini, Ines; Murad; Vrisco Harjanto; Putri Sulhana El Fiesha Balqis; Iqlima Khaerunnisa
Jurnal Pengabdian Magister Pendidikan IPA Vol 8 No 2 (2025): April-Juni 2025
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v8i2.11664

Abstract

The global challenge of zero waste is paramount for optimizing resource use and curbing environmental pollution, aligning directly with the Sustainable Development Goals (SDGs). This concept holds particular significance within the food processing industry. Bale Mpaq, a small-scale fish processing enterprise, has demonstrated commitment to waste reduction by repurposing fish bones into fish sticks. Despite these efforts, fish waste still accounts for 30–40% of their production, presenting a substantial environmental concern if not properly addressed. In response, a community service program was initiated to bolster the expertise of Bale Mpaq's participants in sustainable fish waste management. The program will deliver comprehensive outreach and practical training, enabling participants to identify waste sources, understand their environmental ramifications, explore avenues for material recovery, and implement appropriate waste management methodologies. This initiative is designed to not only minimize environmental harm but also to elevate the quality and market competitiveness of products from small businesses. Furthermore, it will foster the development of novel, value-added products from fish waste, thereby generating new income streams and increasing productivity for Bale Mpaq.
Optimalisasi Pemasaran Produk Kopi Lokal melalui Pelatihan Digital Marketing bagi UMKM di Desa Pakuan, Kecamatan Narmada, Kabupaten Lombok Barat Afriansyah, Dilla; Zainuri, Zainuri; Nofrida, Rini; Utama, Qabul Dinanta; Anggraini, Ines Marisya Dwi; Pertiwi, Made Gendis Putri; Rahayu, Novia
Jurnal Pengabdian Masyarakat: Pemberdayaan, Inovasi dan Perubahan Vol 5, No 3 (2025): JPM: Pemberdayaan, Inovasi dan Perubahan
Publisher : Penerbit Widina, Widina Media Utama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59818/jpm.v5i3.1614

Abstract

This community service aims to enhance the capabilities of local coffee MSME actors in Desa Pakuan, Kecamatan Narmada, Kabupaten Lombok Barat, in utilizing digital marketing to promote their products. The activities were conducted in August 2024 through participatory training comprising four stages: needs identification, module development, training implementation, and evaluation. The training was attended by 30 local coffee MSME actors, with materials covering the use of social media platforms (Instagram and WhatsApp Business), creating visual content using smartphones, and product branding strategies. Results from pre-tests and post-tests demonstrated an average improvement in participants’ understanding of 38%. The majority of participants began actively using business accounts for promotion and digital transactions. This activity was enthusiastically received by the community and positively impacted market expansion and increased product visibility. As a follow-up, a digital MSME community was established to support the sustainability of collective digital marketing practices.ABSTRAKPengabdian ini bertujuan meningkatkan kemampuan pelaku UMKM kopi lokal di Desa Pakuan, Kecamatan Narmada, Kabupaten Lombok Barat dalam memanfaatkan digital marketing untuk memasarkan produk mereka. Kegiatan dilaksanakan pada bulan Agustus 2024 melalui pelatihan berbasis partisipatif yang mencakup empat tahap: identifikasi kebutuhan, penyusunan modul, pelaksanaan pelatihan, dan evaluasi. Pelatihan diikuti oleh 30 pelaku UMKM kopi setempat, dengan materi berupa penggunaan media sosial (Instagram dan WhatsApp Business), pembuatan konten visual menggunakan smartphone, dan strategi branding produk. Hasil pre-test dan post-test menunjukkan peningkatan pemahaman peserta sebesar rata-rata 38%. Sebagian besar peserta mulai aktif menggunakan akun bisnis untuk promosi dan transaksi digital. Kegiatan ini diterima dengan antusias oleh masyarakat dan memberikan dampak positif terhadap perluasan pasar serta peningkatan visibilitas produk. Sebagai tindak lanjut, dibentuk komunitas digital UMKM untuk mendukung keberlanjutan praktik digital marketing secara kolektif.
ALIH PENGETAHUAN DAN POLA HIDUP MASYARAKAT KECAMATAN SEKOTONG TERKAIT STUNTING MENGGUNAKAN METODE FRES & P SERTA INSTRUMEN BOOKLET BESTI PADU Puspitasari, Candra Eka; Lestarini, Ima Arum; Ekawanti, Ardiana; Nofrida, Rini; Ardinia, Gusti Ayu Eka Radha; Alhidayah, Nachwa Humaira; Bakhraeni, Bakhraeni; Tsania, Siti Hamida Rahayu; Erlangga, Ithnan Baqi Putra; Ananta, Abdurahman
Jurnal Abdi Insani Vol 11 No 4 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i4.1879

Abstract

Stunting is a condition where a child experiences a lack of nutritional intake which causes growth disorders such as height below the standard of children of the same age in a toddler. Stunting can be caused by multifactors, including food consumption that is less nutritious. Sekotong sub-district is one of the marine product producing areas in West Nusa Tenggara, however the prevalence of stunting among children aged 6 months to 2 years in this area is still above the stunting threshold set by the Ministry of Health of the Republic of Indonesia. Therefore, it is necessary to shifting knowledge and lifestyle to targeted communities to reduce the risk of stunting in Sekotong District with the aim of educating the community and creating new good habit patterns.  This activity was carried out using the FRES&P method (Family, Refreshing, Education, Sociality, and Presentation) to 42 people involved in the community including health cadres in the Sekotong Health Centre working area. The activity was carried out by providing exposure to material where an assessment of understanding was carried out before and after the exposure was carried out. In between activities, games related to the material were given to make it easier for participants to understand the material. In addition, the distribution and explanation of the material in the BESTI PADU booklet was carried out by applying ‘Matur Tampiasih’ to all participants present. This booklet is expected to be one of the learning tools for participants during the activity and when returning to their homes. The activity went smoothly and received good enthusiasm as evidenced by the various questions given by the participants. In addition, based on the results of the analysis of questionnaires distributed to participants, it was found that there were changes in the level of understanding resulting from the activity. The FRESH&P method can be one of the socialisation methods regarding stunting. Therefore, it can be concluded that the educational method provided can increase public understanding of stunting.
Pelatihan Penerapan CPPOB sebagai Upaya Peningkatan Kualitas Gula Aren Cair pada Kelompok Tani Hutan Giri Madia Fuadi, Mi’raj; AP, Yuhendra; Rini Nofrida; Raphael Bianco Huwae; Lalu Muhammad Furkan; Kurniawan Yuniarto; Fitria Dea Ananda; M. Rizki Alfariji; Muhamad Munzir
Jurnal Pengabdian Magister Pendidikan IPA Vol 8 No 3 (2025): Juli-September 2025
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v8i3.12831

Abstract

Palm sugar (Arenga pinnata Merr.) is a traditional sweetener that has been produced by Indonesian people for a long time and plays an important role in the rural economy. However, the quality of liquid palm sugar is greatly influenced by the easily fermented nature of the sap and the uneven production practices. This community service activity aims to improve the quality and safety of liquid palm sugar through training on Good Manufacturing Practices equipment at the Giri Madia Forest Farmers Group (KTH). The training was held on August 21, 2025, in Giri Madia Village, Lingsar District, West Lombok, with 20 participants. The method included interactive lectures, demonstrations, and hands-on practice focusing on the prerequisites for CPPOB and controlling the liquid palm sugar process using affordable equipment (food-grade containers, stainless steel sieves, thermometers, pH meters, and refractometers for °Brix control). The results of the activity showed a significant increase in participants' understanding of identifying critical control points and implementing proper sanitation procedures. It is hoped that consistent implementation of CPPOB will not only guarantee product quality and safety, but also strengthen the competitiveness of liquid palm sugar in the wider market, while encouraging the strengthening of the local potential-based economy.
Pelatihan Pengolahan Kopi Robusta Dekafeinasi Sebagai Inovasi Produk Usaha Kopi Lombok di CV. Istana Kopi Lombok Rini Nofrida; Zainuri Zainuri; Novia Rahayu; Dewa Nyoman Adi Paramartha; Qabul Dinata Utama ; Ines Marisya Dwi Anggrain
Jurnal Pengabdian Bersama Masyarakat Indonesia Vol. 2 No. 1 (2024): Januari : Jurnal Pengabdian Bersama Masyarakat Indonesia
Publisher : CV. Aksara Global Akademia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59031/jpbmi.v2i1.309

Abstract

Lombok Coffee Palace has a business brand called ETNIC COFFEE. CV. Lombok Coffee Palace is a partner of Lombok coffee farmers in Gunungsari District, West Lombok Regency. The problem faced by partners is the customer demand for healthier coffee where the coffee contains less caffeine or what is commonly known as decaffeinated coffee. The type of coffee that has a high caffeine content is Robusta coffee. So, processing is needed that can reduce the caffeine levels in robusta coffee. The solution that can be offered is providing training on processing decaffeinated robusta coffee and as a coffee product innovation. The method used in this training is counseling in the form of delivering material and discussions about decaffeinated coffee and coffee processing practices in the form of practicing how to process decaffeinated coffee. The output is in the form of a brochure resulting from the service which can be used by students and the community, especially target partners. In the long term, it is hoped that the activities that have been gained can provide progress for coffee business people.
PENDUGAAN UMUR SIMPAN BIJI KOPI ROBUSTA DENGAN PENDEKATAN KADAR AIR KRITIS Pertiwi, Made Gendis Putri; Nofrida, Rini; Anggraini, Ines Marisya Dwi; Afriansyah, Dilla; Rahayu, Olivia; Zainuri, Zainuri; Rahayu, Novia; Utama, Qabul Dinanta
Pro Food Vol. 10 No. 1 (2024): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v10i1.362

Abstract

Post-harvest handling techniques on coffee beans determine the quality of coffee beans in terms of physical, sensory, and microbiological quality. Drying and storage are two critical points that play an important role in determining the water content in green beans. This study aimed to predict the shelf life of green bean stored using critical moisture content approach. The green beans stored at various humidity (RH 32%, 56%, 68%, 75%, 84%). Furthermore, sample was determinated the critical moisture content, equilibrium moisture content, and estimation of shelf life. The Accelerated Shelf Life Test (ASLT) method with the critical moisture content approach was used to predict the shelf life of robusta green coffee beans. The results showed that the critical moisture content value of coffee beans was 0.147 g H2O/g solid and the equilibrium moisture content was reached on day 10. The Guggenheim-Anderson-de Boer (GAB) mathematical model is closest to the experimental conditions so it was chosen to be used in determining the Aw value when the critical moisture content is reached. Based on the calculation results, the shelf life of coffee with metallized plastic packaging is 11.3 months at 68% RH.
Formulasi Penambahan Pati Jagung pada Kukis Mocaf (Modified Cassava Flour) Vegan dengan Fortifikasi Tepung Kelor Nofrida, Rini; Shafira, Nurul Aulia; Alamsyah, Ahmad
Pro Food Vol. 10 No. 1 (2024): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v10i1.389

Abstract

This study aims to determine the effect of the addition of corn starch concentration on the characteristics of mocaf vegan cookies with Moringa flour fortification. This study used a completely randomized design (CRD) with 5 treatments in the form of the effect of adding corn starch, namely P0 (0%), P1 (15%), P2 (20%), P3 (25%), P4 (30%) which were repeated 3 times to obtain 15 experimental units. Parameters tested were moisture content, ash content, protein content, texture, organoleptic tests and then nutrient content and % Nutrition Adequacy Rate (RDA) in the best formula based on the Organoleptic tests. The analysis was carried out using analysis of variance at the 5% level using Co-Stat. There is a significant difference, a further test was carried out using the Honest Significant Difference (HSD) test. The results showed that the addition of corn starch had significantly different effects on moisture content, ash content, physical quality of texture, organoleptic texture (hedonic and scoring),  and had no significant effect on protein content on mocaf vegan cookies with moringa flour fortification. The higher the addition of corn starch causes a decrease in the water content and the resulting texture increases. The best treatment at P2 produced cookies with the best texture with a texture test result of 16.39 N; with a crunchy texture and organoleptically liked by panelists; with a water content of 2.4%, ash content of 1.75%, protein content of 2.85%.
Pelatihan Pembuatan Produk Permen Jelly Berbahan Dasar Pisang Di Desa Pakuan Pertiwi, Made Gendis Putri; Sari, Ira Musfita; Zainuri; Cicilia, Siska; Utama, Qabul Dinanta; Nofrida, Rini; Amaro, Moegiratul; Ariyana, Mutia Devi; Pawestri, Setyaning; Handayani, Baiq Rien; Amuddin; Saputra, Oki
Jurnal Pengabdian Magister Pendidikan IPA Vol 7 No 1 (2024): Januari - Maret
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v7i1.7121

Abstract

Pakuan Village is one of the villages in Narmada Sub-district, West Lombok Regency where banana production is very abundant but has not been maximally utilized by the vilagers. Generally, bananas are only sold fresh or banana chips and banana sale. Bananas have the potential to become raw materials for various food products. The limited knowledge of the villagers regarding banana processing technology causes a lack of innovation in producing processed banana products. The purpose of this service activity is to increase villagers knowledge related to banana processing technology to support the strengthening of the capacity of MSMEs in Pakuan Village. This activity involved around 12 MSMEs groups. Activities were carried out in 3 stages, namely preliminary studies, socialization and training, and evaluation. The approach method used was a participatory approach. Through this activity, the villagers succeeded in increasing the knowledge and skills needed in processing bananas into jelly candy and fostering community interest in innovating to develop other food products made from bananas. The diversification of banana products can be one way to improve the economy and welfare of the community.
Co-Authors A.A. Ketut Agung Cahyawan W Ahmad Alamsyah Alhidayah, Nachwa Humaira Amaro, Moegiratul Amuddin Ananta, Abdurahman Anggraini, Ines Marisya Dwi Ardiana Ekawanti Ardinia, Gusti Ayu Eka Radha Arif Nasrullah Arsyi, Elmia Kharisma Baiq Rien Handayani, Baiq Rien Bakhraeni, Bakhraeni Candra Eka Puspitasari Cicilia, Siska Devi Ariyana, Mutia Dewa Nyoman Adi Paramartha Dilla Afriansyah Endang Warsiki Erlangga, Ithnan Baqi Putra Firman Fajar Perdhana Fitria Dea Ananda Ima Arum Lestarini Indah Yuliasih Indra Kurniawan Saputra Ines Marisya Dwi Anggrain Iqlima Khaerunnisa Kurniawan Yuniarto Lalu Muhammad Furkan M. Abbas Zaini, M. Abbas M. Rizki Alfariji Made Gendis Putri Pertiwi Marisya Dwi Anggraini, Ines Mi’raj Fuadi Mohammad Abbas Zaini Muhamad Munzir Murad Mutia Devi Ariyana, Mutia Devi Novia Rahayu Novia Rahayu OKI SAPUTRA Pawestri, Setyaning Pertiwi, Made Gendis Putri Putri Sulhana El Fiesha Balqis Qabul Dinanta Utama Qabul Dinata Utama  Rahayu, Olivia Raphael Bianco Huwae Rucitra Widyasari Ruhaeni, Ruhaeni Sari, Ira Musfita Setyaning Pawestri Shafira, Nurul Aulia Siska Cicilia Tsania, Siti Hamida Rahayu Vrisco Harjanto Widyasari, Rucitra Yeni Sulastri Yeni Sulastri Yesica Marcelina Romauli Sinaga Yuhendra AP Yusuf, Aulia Islamiati Zaini, Abas Zaini, M Abbas Zainuri Zainuri . Zainuri Zainuri Zainuri Zainuri Zainuri Zainuri, Zainuri Zuhriatika Rasyda, Riezka