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All Journal Jurnal Ilmu Pertanian Indonesia BIOTROPIA - The Southeast Asian Journal of Tropical Biology 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 Agroteksos Jurnal Pengabdian Masyarakat : Pemberdayaan, Inovasi dan Perubahan Jurnal Pepadu Jurnal Pengabdian Bersama Masyarakat Indonesia
Rini Nofrida
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Inovasi minuman cokelat-kopi instan berbasis produk lokal di Desa Pakuan, Kecamatan Narmada, Kabupaten Lombok Barat 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
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 9, No 3 (2025): May
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v9i3.30455

Abstract

Abstrak Transformasi komoditas hasil pertanian daerah menjadi berbagai produk pangan olahan dapat meningkatkan nilai ekonomi komoditas tersebut yang secara tidak langsung mendorong kenaikan perekonomian warga. Desa Pakuan, yang berada di Kabupaten Lombok Barat ditetapkan sebagai desa wisata oleh pemerintah provinsi NTB sebagai upaya pementasan kemiskinan di wilayah NTB. Cokelat dan kopi merupakan hasil pertanian dari Desa Pakuan. Inovasi pengolahan produk pangan berbahan baku cokelat dan kopi perlu dilakukan demi mendukung program Desa Wisata di Desa Pakuan. Tujuan pengabdian ini memberikan pelatihan tentang pengolahan produk berbahan baku cokelat dan kopi. Produk yang akan dihasilkan berupa serbuk minuman instan cokelat kopi. Kegiatan dilaksanakan pada bulan Agustus tahun lalu dan dihadiri oleh masyarakat yang tergabung dalam Kelompok Sadar Wisata (Pokdarwis). Tahapan kegiatan pelatihan terdiri dari tahapan persiapan; pelaksanaan pelatihan; dan terakhir evaluasi. Pelaksanaan kegiatan diawali dengan pemberian materi singkat tentang pengolahan produk minuman instan yang akan diproduksi menggunakan bubuk cokelat dan bubuk kopi sebagai bahan utama. Proses pembuatan cukup sederhana yakni dengan menimbang dan mencampurkan bahan-bahan seperti cokelat bubuk, kopi bubuk, susu krimer bubuk, dan perisa vanila. Setelahnya, diberikan juga pengetahuan tentang cara mengemas produk yang sudah dihasilkan. Produk harus dijamin agar tersimpan dalam wadah tertutup supaya tidak menggumpal dan cepat rusak mengingat karakteristik produk yang berkadar air rendah dan kering. Di akhir kegiatan masyarakat memahami cara membuat serbuk minuman instan cokelat kopi dengan mempraktikkannya secara langsung. Masyarakat juga mengetahui cara menyimpan dan mengemas produk yang sudah dihasilkan. Kata kunci: desa wisata; serbuk; kakao; instan Abstract Processing regional agricultural commodities into various processed food products can increase the economic value of these commodities which indirectly encourages an increase in the economy of the community. Pakuan Village, located in West Lombok Regency, was designated as a tourism village by the NTB provincial government as an attempt to alleviate poverty in the NTB region. Chocolate and coffee are agricultural products from Pakuan Village. Product processing innovations made from chocolate and coffee need to be done to support the Tourism Village program in Pakuan Village. The purpose of this service is to provide training on processing food products made from chocolate and coffee. The product to be resulted is coffee chocolate instant drink powder. The activity was carried out in August last year and was attended by people who are members of the Tourism Awareness Group (Pokdarwis). The activities consisted of preparation; training implementation; and evaluation. The implementation of the activity began with providing brief material on the processing of instant beverage products that would be produced using chocolate powder and coffee powder as the main ingredients. The process is quite simple by weighing and mixing ingredients such as chocolate powder, coffee powder, milk creamer powder, and vanilla flavor. Afterwards, they are also given knowledge on how to package the products that have been produced. The product must be guaranteed to be stored in a closed container so that it does not clump and spoil quickly given the characteristics of the product which is low in moisture content and dry. At the end of the activity, the community understood how to make coffee chocolate instant drink powder by practicing it directly. The community also knows how to store and package the products that have been produced. Keywords: tourism village; powder; cocoa; instant
Pelatihan Inovasi Produk Pangan Berbasis Kopi di Desa Pakuan, Kecamatan Narmada, Kabupaten Lombok Barat Pertiwi, Made Gendis Putri; Zainuri, Zainuri; Rahayu, Novia; Anggraini, Ines Marisya Dwi; Nofrida, Rini; Utama, Qabul Dinanta; Afriansyah, Dilla; Arsyi, Elmia Kharisma; Yusuf, Aulia Islamiati; Ruhaeni, Ruhaeni
Jurnal Pengabdian Masyarakat: Pemberdayaan, Inovasi dan Perubahan Vol 4, No 6 (2024): 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.v4i6.917

Abstract

One of the government's flagship programs for poverty reduction in NTB is the establishment of Tourism Villages. Robusta coffee is one of the abundant plantation commodities in Pakuan Village. However, due to the limited knowledge of the community regarding post-harvest processing of coffee, the community only sells ground coffee with makeshift plastic packaging. In the food sector, many coffee diversification efforts have been developed, one of which is into snack food in the form of candy. This training aims to increase community knowledge and skills related to coffee-based product processing technology so that they can produce high-economic-value candy products. The training involved 18 participants of the Tourism Awareness Group (Pokdarwis). The training consisted of several stages including preparation, material presentation, practice, and evaluation. The success indicator of this training is the increase in knowledge, skills, and interest of the participants in coffee candy products.  The discussion activities of the trainees and the practice of making candy showed the additional knowledge and skills gained by the trainees. After the training and mentoring, the community has the ability and experience to process coffee into candy products.ABSTRAKSalah satu program unggulan pemerintah dalam penanggulangan kemiskinan di NTB yaitu penetapan Desa Wisata. Kopi robusta merupakan salah satu komoditas perkebunan yang melimpah di desa Pakuan. Namun karena keterbatasan pengetahuan masyarakat terkait pengolahan pascapanen kopi menyebabkan masyarakat hanya menjual dalam bentuk kopi bubuk dengan kemasan plastik seadanya. Dalam bidang pangan upaya diversifikasi kopi telah banyak dikembangkan, salah satunya menjadi makanan kudapan berupa permen. Pelatihan ini bertujuan untuk meningkatkan pengetahuan dan keterampilan masyarakat terkait teknologi pengolahan produk berbasis kopi sehingga mampu menghasilkan produk permen bernilai ekonomi tinggi. Pelatihan melibatkan 18 peserta yang tergabung dalam Kelompok Sadar Wisata (Pokdarwis). Pelatihan ini terdiri dari beberapa tahapan meliputi persiapan, pemaparan materi, praktik, dan evaluasi. Adanya peningkatan pengetahuan, keterampilan, dan minat peserta pelatihan menjadi indikator keberhasilan pelatihan ini. Aktivitas diskusi dan kegiatan praktik pembuatan permen oleh peserta pelatihan membuktikan bahwa pengetahuan dan kemampuan yang diperoleh peserta bertambah. Setelah terlaksananya pelatihan dan pendampingan, masyarakat memiliki kemampuan dan pengalaman mengolah kopi menjadi produk permen. 
PELATIHAN PENGEMBANGAN PRODUK OLAHAN RUMPUT LAUT UNTUK MENINGKATKAN NILAI TAMBAH RUMPUT LAUT DI DESA EKAS BUANA KECAMATAN JEROWARU LOMBOK TIMUR Rahayu, Novia; Widyasari, Rucitra; Utama, Qabul Dinanta; Afriansyah, Dilla; Pertiwi, Made Gendis Putri; Zainuri, Zainuri; Isnain, Fuad Sauqi; Anggraini, Ines Marisya Dwi; Nofrida, Rini; Hidayatullah, Rizkiya Azzahra
Jurnal Pepadu Vol 6 No 4 (2025): Jurnal Pepadu
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/pepadu.v6i4.9277

Abstract

Rumput laut sebagai salah satu sumber daya alam potensial di Desa Ekas Buana, Kecamatan Jerowaru, Kabupaten Lombok Timur menjadi fokus utama dalam pelaksanaan kegiatan pengabdian kepada masyarakat. Tingginya hasil panen rumput laut Ulva lactuca yang tumbuh di daerah pesisir desa Ekas Buana belum didukung oleh penerapan teknologi pengolahan produk olahan pangan yang inovatif akibat keterbatasan pengetahuan dan terbatasnya akses masyarakat pembudidaya rumput laut terhadap teknologi pengolahan sederhana. Faktor penyebab masih rendahnya nilai tambah rumput laut tersebut dapat diatasi dengan melakukan kegiatan pelatihan pengembangan produk olahan rumput laut yang bertujuan untuk meningkatkan nilai tambah rumput laut sebagai salah satu upaya diversifikasi produk.  Metode pelaksanaan kegiatan pengabdian ini terdiri dari tiga tahapan penting yaitu sosialisasi, pelatihan dan penerapan teknologi. Pengolahan rumput laut Ulva lactuca menjadi produk flakes diikuti oleh para peserta yang sebagian besar merupakan ibu-ibu PKK. Kegiatan pelatihan berjalan baik, penuh antusiasme serta melibatkan peserta saat demonstrasi pembuatan flakes rumput laut. Flakes rumput laut yang dihasilkan dapat dijadikan sebagai alternatif sarapan yang praktis, sehat bernutrisi serta mudah disajikan. Dengan demikian, melalui diversifikasi produk flakes rumput laut ini diharapkan dapat memberikan nilai tambah rumput laut untuk meningkatkan pendapatan dan kesejahteraan masyarakat lokal.
MANAJEMEN KONSENTRASI TEPUNG GLUKOMANAN PORANG DALAM PENGEMBANGAN MINUMAN FUNGSIONAL JELLY WORTEL Zainuri, Zainuri; Nofrida, Rini
AGROTEKSOS, Jurnal Ilmiah Ilmu Pertanian Vol 35 No 3 (2025): Jurnal Agroteksos Desember 2025
Publisher : Fakultas Pertanian Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/agroteksos.v35i2.1540

Abstract

Penelitian ini bertujuan untuk memformulasikan konsentrasi tepung glukomanan porang untuk menghasilkan minuman jelly wortel dengan sifat fungsional terbaik. Metode yang digunakan dalam penelitian ini adalah metode eksperimental dengan Rancangan Acak Lengkap faktor tunggal yaitu konsentasi tepung glukomanan porang (0%, 0,1%, 0,2%, 0,3%, 0,4% dan 0,5%). Parameter yang diamati meliputi total padatan terlarut, aktivitas antioksidan, warna, tekstur aroma dan rasa. Data hasil pengamatan dianalisis dengan analisis keragaman Analysis of Variance pada taraf nyata 5% menggunakan Software Co-stat, dan jika terdapat perbedaan yang nyata dilakukan uji lanjut dengan uji Beda Nyata Jujur. Hasil penelitian menunjukkan bahwa perlakuan konsentrasi tepung glukomanan porang memberikan pengaruh yang berbeda nyata terhadap aktivitas antioksidan, tekstur dan warna (metode skoring), namun tidak memberikan pengaruh yang berbeda nyata terhadap total padatan terlarut, aroma dan rasa. Minuman jelly wortel dengan formulasi tepung glukomanan porang 0,2% merupakan perlakuan terbaik yang menghasilkan minuman jelly dengan total padatan terlarut 14,9°Brix, aktivitas antioksidan 92,75%, tekstur lunak sehingga mudah disedot serta aroma dan rasa yang agak disukai panelis
Enhancing Community Empowerment with Digital Marketing for Social Forestry Enterprises in West Nusa Tenggara Pawestri, Setyaning; Nofrida, Rini; Dewi, Endang Purnama; Fuadi, Mi’raj; Mustafid, M. Azhar; Antesty, Sella
Jurnal Pengabdian Magister Pendidikan IPA Vol 8 No 4 (2025): Oktober-Desember 2025
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v8i4.13790

Abstract

The training on Strategi Peningkatan Pemasaran Produk KUPS melalui Digital Marketing was conducted at Hotel Aruna Senggigi, West Lombok Regency, on May 20, 2025, with the participation of social forestry groups (KUPS), forestry extension officers, and local stakeholders. The program aimed to strengthen the capacity of KUPS in adapting to digital markets. Participants gained a clearer understanding of the distinctions between selling, marketing, and branding, while also being introduced to current e-commerce trends in Indonesia, including Shopee, Tokopedia, and TikTok Shop. Qualitative evaluation revealed increased confidence, enthusiasm, and readiness to experiment with digital platforms, despite challenges such as limited internet access and digital literacy. The training demonstrated that digital marketing is not only a technical skill but also a pathway toward independence, competitiveness, and sustainability for social forestry enterprises.
Pemberdayaan UMKM Rumput Laut melalui Pelatihan Digital Marketing: Inovasi untuk Penguatan Ekonomi Lokal Desa Ekas, Kecamatan Jerowaru, Kabupaten Lombok Timur Afriansyah, Dilla; Zainuri, Zainuri; Nofrida, Rini; Utama, Qabul Dinanta; Anggraini, Ines Marisya Dwi; Pertiwi, Made Gendis Putri; Rahayu, Novia; Widyasari, Rucitra; Isnain, Fuad Sauqi; Hasanah, Nadia Permata
Jurnal Pengabdian Masyarakat: Pemberdayaan, Inovasi dan Perubahan Vol 5, No 6 (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.v5i6.2354

Abstract

This community engagement program aimed to enhance the digital marketing capacity of seaweed-based MSME actors in Ekas Village, Jerowaru District, East Lombok Regency through a participatory-based training approach. Conducted in August 2025, the program involved 30 participants. The training was structured into four stages: needs assessment, development of training modules, implementation of a digital marketing workshop, and evaluation using pre–post tests. The materials covered digital marketing strategies, visual content creation, the use of Instagram and WhatsApp Business, and brand identity strengthening. Evaluation results showed a 42% increase in participants’ understanding after the training. In addition, participants began independently applying digital marketing strategies, including creating promotional content, using business accounts, and developing digital catalogs. This program generated positive impacts such as increased product visibility and strengthened marketing networks for seaweed products. It is recommended that the program be continued through sustained mentoring and multi-stakeholder collaboration to support local economic resilience.ABSTRAKKegiatan pengabdian ini bertujuan meningkatkan kapasitas digital marketing pelaku UMKM Rumput Laut di Desa Ekas, Kecamatan Jerowaru, Kabupaten Lombok Timur melalui pelatihan berbasis partisipatif. Kegiatan dilaksanakan pada Agustus 2025 dan melibatkan 30 peserta. Pelatihan dirancang dalam empat tahapan: analisis kebutuhan, penyusunan modul pelatihan, implementasi workshop digital marketing, serta evaluasi berbasis pre–post test. Materi mencakup strategi pemasaran digital, pembuatan konten visual, pemanfaatan Instagram dan WhatsApp Business, serta penguatan identitas merek (branding). Hasil evaluasi menunjukkan adanya peningkatan pemahaman peserta sebesar 42% setelah pelatihan. Selain itu, peserta mulai menerapkan strategi digital marketing secara mandiri, termasuk pembuatan konten promosi, penggunaan akun bisnis, dan penyusunan katalog digital. Kegiatan ini memberikan dampak positif berupa peningkatan visibilitas produk rumput laut serta penguatan jejaring pemasaran. Program ini direkomendasikan untuk dilanjutkan melalui pendampingan berkelanjutan dan kolaborasi multi-stakeholder guna mendukung ketahanan ekonomi lokal.
THE CHEMICAL CHARACTERISTICS OF ARABICA AND ROBUSTA GREEN COFFEE BEANS FROM GEOPARK RINJANI, INDONESIA Zainuri; Paramartha, Dewa Nyoman Adi; Fatinah, Amira; Nofrida, Rini; Rahayu, Novia; Anggraini, Ines Marisya Dwi; Utama, Qabul Dinanta
BIOTROPIA Vol. 30 No. 3 (2023): BIOTROPIA Vol. 30 No. 3 December 2023
Publisher : SEAMEO BIOTROP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11598/btb.2023.30.3.1940

Abstract

Green coffee beans are also called unroasted coffee beans. The chemical composition of green coffee beans plays a vital role in determining the final product’s aroma. The main objective of this research was to characterize the chemical properties of Arabica and Robusta green coffee beans grown in different regions of Geopark Rinjani, Lombok Island, Indonesia. The water, ash, protein, carbohydrate, total solids, and caffeine contents, total acidity, and pH were determined. Data were analyzed by analysis of variance. The results revealed significant differences in the moisture contents of Arabica beans from Sembalun, Sajang, and Sapit and Robusta beans from Rempek, Selelos, and Genggelang. Additionally, the ash contents of Arabica Sajang and Arabica Sapit showed notable differences compared to other samples. However, the total fat contents of Arabica Sajang, Arabica Sapit, Robusta Rempek, and Robusta Genggelang did not exhibit significant variations. On the other hand, significant differences were observed in the protein contents of all samples, particularly between Arabica Sembalun and Arabica Sapit, compared to Arabica Sajang, Robusta Rempek, Robusta Genggelang, and Robusta Selelos. Robusta coffee beans appeared to have a slightly lower pH than Arabica beans. The latter exhibited consistent acidity in the range of 0.20–0.21, whereas the former showed higher acidity levels (0.23–0.25). Arabica beans had a lower caffeine content, averaging 1.09%, whereas Robusta beans exhibited an average caffeine content of 2.09%. This research provides valuable insights into the chemical composition of green coffee beans from different species and locations within Geopark Rinjani, contributing to a better understanding of the factors influencing the aroma and quality of coffee.
Co-Authors A.A. Ketut Agung Cahyawan W Ahmad Alamsyah Alhidayah, Nachwa Humaira Amaro, Moegiratul Amuddin Ananta, Abdurahman Anggraini, Ines Marisya Dwi Antesty, Sella 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 Dewi, Endang Purnama Dilla Afriansyah Endang Warsiki Erlangga, Ithnan Baqi Putra Fatinah, Amira Firman Fajar Perdhana Fitria Dea Ananda Fuadi, Mi’raj Hasanah, Nadia Permata Hidayatullah, Rizkiya Azzahra Ima Arum Lestarini Indah Yuliasih Indra Kurniawan Saputra Ines Marisya Dwi Anggrain Iqlima Khaerunnisa Isnain, Fuad Sauqi Kurniawan Yuniarto Lalu Muhammad Furkan M. Abbas Zaini, M. Abbas M. Azhar Mustafid 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 Paramartha, Dewa Nyoman Adi 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