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All Journal Dinamisia: Jurnal Pengabdian Kepada Masyarakat Unri Conference Series: Community Engagement ARSY : Jurnal Aplikasi Riset kepada Masyarakat
Desmelati Desmelati
Universitas Riau
Humanities Social Sciences Other

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Inovasi teknologi pengolahan kerupuk Sagu fungsional berbasis Tepung Ikan Biang (Ilisha elongata) dimasa pandemi Covid-19 di Kube “Dian Lestari” Selat Panjang Kabupaten Kepulauan Meranti Sumarto Sumarto; Desmelati Desmelati; Suparmi Suparmi; Dahlia Dahlia; Tjipto Leksono
Unri Conference Series: Community Engagement Vol 3 (2021): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.3.204-211

Abstract

This activity aims to develop technological innovations for processing functional sago crackers with the fortification of the fish flour as a new variant of the business during the COVID-19 pandemic for Kube "Dian Lestari" Selatpanjang in the context of developing sustainable small industrial businesses in the Meranti Islands Regency, Riau Province. The method of implementing the activity is through counseling and direct training in the processing of sago crackers with the addition of 2% lead fish meal (20 g of fish flour from 1000 sago flour). The results of the service activities showed that all participants participated in the activities well, especially the Kube participants "Dian Lestari". The result of the product training activities was the making of sago functional (Biang fish). After deep-frying, they can get a new variant. The biscuits look neat and complete, and the color is bright gray. The taste of sago crackers becomes savorier, it tastes like fishing. The aroma of sago crackers is still dominant, typical of sago and a slight savory aroma of fish, with a crunchy and crumbly texture when eaten. The results of consumer assessments of functional sago crackers from giant fish have consumer acceptance in the "like and very like" category of up to 100%. The taste sensory factor determines the success of the new variant on the production of functional sago crackers with the fortification of 2% sago fish flour with a distinctive, savory, and delicious taste. The target of achieving 100% of the activities includes the participation of training participants, and the products produced. Characteristics of functional sago crackers (raw) have been nutrient content of 9.18% water, 3.75% protein, 1.48% fat, 0.66.6% ash, and 84.96% carbohydrates. Nutrient content of functional sago crackers of prickly fish (fried) has been moisture of 5.86%, protein 6.18%, fat 12.74%, ash 1.68%, and carbohydrates 73.54%.
Pelatihan Kuliner Berbasis Ikan Pada Mahasiswa Sebagai Cikal Bakal Wirausaha Baru Suparmi Suparmi; Sumarto Sumarto; Dewita Dewita; Desmelati Desmelati; Santhy Wisuda Sidauruk; Hendro Ekwarso
Dinamisia : Jurnal Pengabdian Kepada Masyarakat Vol. 6 No. 4 (2022): Dinamisia: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31849/dinamisia.v6i4.9388

Abstract

Fakultas Perikanan dan Kelautan UNRI yang mewadahi bidang perikanan baik hulu maupun hilir berusaha menyelesaikan masalah pengangguran yang berasal dari kampus khususnya dibidang perikanan. Melalui program pengabdian masyarakat pada skim kewirausahan yang melibatkan para dosen berkolaborasi dengan lembaga Pusat Inkubator Bisnis UNRI melaksanakan kegiatan pelatihan pengembangan kuliner berbasis ikan. Peserta 20 orang yaitu mahasisa dan alumni yang merintis uasaha pengolahan ikan. Tujuan pelatihan untuk memberikan pengetahuan kewirausahaan, mendorong tumbuhnya motivasi berwirausaha, meningkatkan pemahaman manajemen (organisasi, produksi, keuangan, dan pemasaran) .Metode pelaksanaan mengacu pada Participatory Action Learning System (PALS).Dari hasil kegiatan pelatihan didapatkan respon positif dan keiginnan para peserta untuk berwira usaha. Pelatihan memberikan motifasi bagi para peserta untuk berkarya sebagai wirausahawan dan membuka peluang kerja untuk berkerja sama dengan UKM lainnya .Produk-produk kuliner yang diasilkan adalah rendangg ikan, bakso ikan, makarobi ikan abon ikan dan nugget .Poduk-produk ini sangant mungkin untuk dijadikan peluang usaha bagi wirausaha baru.
Gerakan Masyarakat Gemar Berolahraga dengan Klub Jantung Sehat (KJS) di PKBM Zaliyah Desa Koto Tinggi Pariang Sonang Siregar; Arisman Arisman; Suhermon Suhermon; Desmelati Desmelati
ARSY : Jurnal Aplikasi Riset kepada Masyarakat Vol. 4 No. 1 (2023): ARSY : Jurnal Aplikasi Riset kepada Masyarakat
Publisher : Lembaga Riset dan Inovasi Al-Matani

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55583/arsy.v4i2.649

Abstract

PKBM Zaliyah terletak di Desa Koto Tinggi Kecamatan Rambah Kabupaten Rokan Hulu yang telah memperoleh akreditasi B. Namun, visi Sehat Jasmani masih belum dapat ditunjukkan dalam hal dan bukti apapun. Hal ini dikarenakan belum adanya tutor yang bergerak dalam hal kesehatan jasmani/olahraga sehingga PKBM ini belum mampu untuk mengikuti kegiatan yang berhubungan dengan olahraga dalam mendukung ketercapaian visi. Metode pelaksanaan yang dilakukan agar solusi yang ditawarkan dapat disalurkan dengan baik kepada mitra yaitu Sosialisasi Pentingnya Menjaga Kesehatan dan Cek Kesehatan; Senam Jantung sehat bersama dan Perlombaan Senam Jantung Sehat. Kegiatan PMP ini telah mampu memberikan stimulus kepada seluruh warga PKBM mengenai pentingnya menjaga kesehatan dan olahraga.
Fortifikasi Tepung Ikan Pada Cendol Sebagai Minuman Kaya Protein Di Desa Sungai Paku Kecamatan Kampar Kiri Kabupaten Kampar Dewita Dewita; Desmelati Desmelati; Ayu Diana; Imelda Yunita; Muhammad Zakiyul Fikri; Santhy W. Sidauruk; Melania Syahada
Unri Conference Series: Community Engagement Vol 7 (2025): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.7.109-113

Abstract

Indonesian society’s protein consumption remains low, particularly among lower-income groups. One strategy to improve protein intake is fortifying traditional foods. Cendol, a popular Indonesian beverage, was selected as the fortification medium using fish flour as a rich protein source. This community service project aimed to enhance nutritional knowledge, production skills, and public acceptance of fortified cendol with fish flour. The methods included nutrition education, a demonstration of fortified cendol preparation, and a simple organoleptic test. The results indicated an increase in participants’ knowledge of protein importance and positive acceptance of the fortified product. This innovation has the potential to support food security, improve nutrition, and create local food-based business opportunities.
Penerapan Diversifikasi Snack Makaroni Ikan Aneka Rasa sebagai Upaya Akselerasi Daya Saing Produk Lokal Kelompok Mastali Madu Santhy W. Sidauruk; Dewita Dewita; N. Ira Sari; Desmelati Desmelati; Chicka Willy Yanti; Rindi Metalisa; Nurul Huda; Erlando Fatiranes; Tiara Beneva Putri; Bagaspati L. Sadewa; M. Reza Fanzuri
Unri Conference Series: Community Engagement Vol 7 (2025): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.7.423-437

Abstract

The Mastali Madu group is confronted with significant challenges in the marketing of its fish macaroni snacks. These challenges primarily stem from the group’s limited product variety in terms of flavor options and the absence of distribution permits, which restricts its marketing opportunities. To address these issues, a community service activity was conducted in the form of diversifying fish macaroni snacks into various flavors, with the aim of accelerating the competitiveness of the Mastali Madu group’s local products. The implementation methods included assistance in the diversification of fish macaroni snacks with various flavors and the procurement of product distribution permits. The findings of the activity demonstrated an enhancement and the capacity in the group members’ to manufacture fish macaroni snacks with diverse flavors, including grilled corn, BBQ, and balado. These snacks were found to possess a palatable taste, a crispy texture, and 86.67% extremely like of panelists’ hedonic level. From an economic perspective, the product has demonstrated added value in comparison to previous iterations, offering a diverse range of flavors and holding a-P-IRT license, thereby facilitating market expansion. The conclusion of this activity is that the implementation of diversified fish-flavored macaroni snacks can serve as one strategy to accelerate the competitiveness of local products, while also enhancing skills, self-reliance, and business opportunities for the Mastali Madu Group.
Co-Authors Arisman Arisman Ayu Diana Bagaspati L. Sadewa Chicka Willy Yanti Dahlia Dahlia Dewita Dewita Erlando Fatiranes Hendro Ekwarso Imelda Yunita M. Reza Fanzuri Melania Syahada Muhammad Zakiyul Fikri N. Ira Sari Nurul Huda Pariang Sonang Siregar Rindi Metalisa, Rindi Santhy W. Sidauruk Santhy Wisuda Sidauruk Suhermon Sumarto, Sumarto Suparmi Suparmi Tiara Beneva Putri Tjipto Leksono