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Journal : Al-Busyro

Pendampingan Keagamaan bagi Para Pekerja Seks Komersial di Musholla Mi'rojul Ihtida Gunung Sampan (GS) Imam Baihaki, imam; Subairi; Mustaqim Makki
Al Busyro : Jurnal Pengabdian Kepada Masyarakat Vol 2 No 1 Februari 2024
Publisher : STAI Nurul Huda Kapongan Situbondo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52491/busyro.v2i1.114

Abstract

artikel ini bertujuan untuk membahas pendampingan dan pemahaman tentang keagamaan kepada para Pekerja Seks Komersial (PSK) melalui kegiatan rutinan yang dilakukan oleh Organisasi Rayon IKSASS Situbondo Ikatan Santri Alumni, pendekatan yang digunakan menggunakan Participatory action strategi (PAR) untuk memberikan pemahaman agama yang luas dan tentu memberikan siraman rohami kepada masyarakat setempat, pendekatan dalam penelitian ini adalah teknik pendampingan melalui sosialisasi dan doa bersama dalam rangka meminimalisir banyaknya praktek terlarang yang terjadi di GS, kegiatan dilaksanakan melalui keterlibatan secara langsung oleh penulis dalam menggali informasi terkait keadaan kondisi situasi masyarakat setempat. Hasil penelitian menunjukkan kurangnya pemahamaan agama yang dimiliki oleh para pekerja seks komersial (PSK) dan yang menjadi faktor utama dari praktik adalah faktor ekonomi, dan diharapkan kegiatan ini mampu menciptakan lingkungan yang agamis dan memberikan pemahaman agama yang kuat sehingga menjadikan lingkungan, mayarakat yang baik dan agamis.
INOVASI PENDAMPINGAN DIGITAL UNTUK MAHASISWA KKN: MENGATASI TANTANGAN GEOGRAFIS DENGAN MONITORING DAN EVALUASI ONLINE Mustaqim Makki; Subairi; Ainur, Ainur Rofiq
Al Busyro : Jurnal Pengabdian Kepada Masyarakat Vol 2 No 2 Agustus 2024
Publisher : STAI Nurul Huda Kapongan Situbondo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52491/busyro.v2i2.149

Abstract

Abstract Community Service Program (KKN) in remote areas often faces geographical challenges, particularly in terms of monitoring and evaluation by supervising lecturers due to long distances. Emphasizing the need for direct involvement of lecturers, while physical access remains limited. Digital-based assistance through online platforms has become a crucial solution to overcome these obstacles. This study aims to develop and evaluate a digital mentoring model in KKN, using an action research methodology conducted in three cycles. Data were collected through student satisfaction surveys, digital activity logs, and in-depth interviews. The indicators measured include student participation, communication quality, and timely task completion. The results show that digital mentoring increases student engagement, with participation rising from 60% in the first cycle to 90% in the third cycle. Student satisfaction also increased from 45% to 85%, while timely task completion reached 95%. The use of digital platforms enables lecturers to provide faster and more effective feedback, although there are still challenges related to network infrastructure. Digital mentoring has proven effective in overcoming geographical challenges and improving the quality of student community service. This model can be more widely adopted in remote areas to support education and community service. This study recommends improving digital infrastructure and developing more accessible technology-based mentoring modules. Keywords: Online Mentoring, KKN Students, Geographical Challenges
PKM Implementation: Collaboration between Lecturers and Students in the Development of Spinach Sticks as a Diversification of Local Processed Food Products: Implementasi PKM: Kolaborasi DPL dan Mahasiswa dalam Pengembangan Produk Stick Bayam untuk Diversifikasi Produk Olahan Pangan Lokal Mustaqim Makki; Subairi; Nur, Achmad
Al Busyro : Jurnal Pengabdian Kepada Masyarakat Vol 03 No 01 Februari 2025
Publisher : STAI Nurul Huda Kapongan Situbondo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52491/busyro.vi.203

Abstract

Local processed food product diversification can improve both product diversity and food security. Nutrient-dense spinach sticks are one of the novelties created. The lack of variation in spinach processing and student participation in the creation of regional goods are the issues at hand. Therefore, in order to build this product, students and Field Supervisors (DPL) must work together. Utilizing local potential, such as spinach as the raw material, the Asset-Based Community Development (ABCD) approach is the methodology employed. Under the direction of the DPL, students and the community participated in training to make spinach sticks. Product design, appraisal, and market research are all part of this process. This led to the successful development of the spinach stick product, which might potentially be marketed. This program provides new nutrient-dense foodstuffs and improves pupils' abilities to process local food. This product is intended to promote more varied local culinary ideas.
Revitalization of Mushroom Cultivation as a Living Laboratory for Family Economic Empowerment and Sustainable Entrepreneurial Construction for STIS Darul Falah Cermee Bondowoso Students Mustaqim Makki; Andi Susanto; Achmad Nur; Subairi
Al Busyro : Jurnal Pengabdian Kepada Masyarakat Vol 03 No 02 Agustus 2025
Publisher : STAI Nurul Huda Kapongan Situbondo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52491/busyro.vi.278

Abstract

This study aims to examine the revitalization of mushroom cultivation as a living laboratory for family economic empowerment and sustainable entrepreneurship development for STIS Darul Falah Cermee Bondowoso students. The problems identified include low productivity of mushroom cultivation, limitations in product processing and marketing, and lack of student experience in agribusiness-based entrepreneurship. This study uses the Asset-Based Community Development (ABCD) approach, which emphasizes the use of local assets, such as land and community skills. Implementation is carried out through technical training in mushroom cultivation, development of processed products, as well as the application of product packaging and halal labeling. The results of the study showed an increase in the quality and quantity of mushroom production, a more empowered family income, and an increase in students' entrepreneurial skills. The program creates a sustainable and applicable model of community service, with recommendations for further development in product innovation and evaluation of long-term impacts.