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All Journal Jurnal Perikanan dan Kelautan Jurnal Ilmu-Ilmu Perikanan dan Budidaya Perairan JURNAL MEDIA TEKNIK Prosiding Universitas PGRI Palembang Prosiding Semnastek Indobiosains Dikdimas : Jurnal Pengabdian Kepada Masyarakat Kemas Journal:Jurnal Pengabdian masyarakat
Neny Rochyani
Environmental Science, Sriwijaya University & Department of Chemical Engineering, University PGRI, Palembang, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Law, Crime, Criminology & Criminal Justice Nursing Physics Public Health Social Sciences Transportation

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Eco enzym bagi masyarakat dalam penanganan limbah organik rumah tangga Ully, Rully Masriatini; Ian Kurniawan; Muhammad Bakrie; Muhrinsyah FAtimura; Aan Sefentry; Fitriyanti, Reno; Nurlela; Husnah; Wahyudi, Agus; Rochyani, Neny; Fatmasari, Wida
Kemas Journal : Jurnal Pengabdian Masyarakat Vol. 2 No. 1 (2024): Kemas Journal - Januari - Juni
Publisher : Universitas PGRI Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31851/kemas.v2i1.15527

Abstract

Dinas Lingkungan Hidup dan Pertanahan (DLHP) Sumatera Selatan (Sumsel) mencatat dua per tiga warga Sumsel atau sekitar 5 juta dari 8 juta warga Sumsel menghasilkan sampah setiap tahunnya. Saat ini dengan adanya pademi covid 19, memungkinkan warga untuk selalu dirumah, sehingga semua kegiatan terpusat di rumah, mulai dari kegiatan dan aktivitas, ini tidak terlepas dari pengunaan komsumsi masyarakat yang semakin tinggi di lihat makin banyaknya sampah rumah tangga semakin memenuhi tempat penampungan sampah,merupkan hasil dari sampah rumah tangga, hampir semua sampah yang di hasilkan adalah sampah organik, ini menjadi sia-sia, terbuang, hanya beberapa gelitir orang yang melakukan pengolahan seperti dengan pembuatan pupuk kompos, maka dari pemikiran tersebut, Tim Pengabdian Kepada Masyarakat ingin melakukan kegiatan merubah sampah organik yang selama ini banyak dibuang dan menjadi permasalahan yang besar terkhusus kepada pemerintah setempat, kita akan adakan edukasi dan melatih pengolahan sampah dengan metode yang gampang dan tidak memerlukan banyak biaya, serta ramah lingkungan, yaitu metode Eco Enzym. Eco enzym yang merupakan pengolahan sampah organik dengan cara simpel mudah dilakukan siapa saja dapat melakukanya, dan hasil dari eco enzym banyak sekali manfaatnya untuk kehidupan manusia. Dengan diadakannya kegiatan ini kepada siswa, maka siswa dapat berbagi ke seluruh keluarga mereka, dan keluarga mereka dapat berbagi ketetangga meraka dan setrusnya, maka ini akan memebrikan dampak postip untuk memberikan manfaat yang besar bagi masyarakat dan pemerintah terkhusus untuk pengolahan limbah organik.
Utilization of Fish Skin Waste for Enhancing Knowledge and Skills of Homemakers in Talang Keramat Village Nasyiruddin, Riya Liuhartana; Utpalasari, Rih Laksmi; Sofian, Sofian; Jaya, Fitra Mulia; Yusanti, Indah Anggraini; Rochyani, Neny; Mulyani, Rahma; Mentari, Rr Dyah Paramitha; Hasibuan, Zhulian Hikmah; Navicha, Willard Burton; Anggeraini, Dewi Duta; Syaputra, Andrian
DIKDIMAS : Jurnal Pengabdian Kepada Masyarakat Vol. 4 No. 1 (2025): DIKDIMAS : JURNAL PENGABDIAN KEPADA MASYARAKAT  VOL 4 NO 1 APRIL 2025
Publisher : Asosiasi Profesi Multimedia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58723/dikdimas.v4i1.389

Abstract

This community service in Talang Keramat Village, South Sumatra, Indonesia, aimed to empower homemakers by valorising fish skin waste. The primary objective was to promote its use in processed food to improve nutrition and economic prospects. The project specifically sought to: (1) enhance understanding of fish skin's potential as a raw material for nutritious and economically viable food; (2) demonstrate practical methods for processing fish skin into food products; and (3) shift community perception regarding the benefits of utilizing fish skin waste. A descriptive qualitative approach was employed, with implementation in three phases: pre- and post-test questionnaires to assess comprehension; educational material on transforming fish skin waste; and a demonstration of processed food preparation. Sixteen homemakers participated in the one-day activity. Results showed that 75.00% understood the nutritional and economic value of fish skin waste, 81.25% could explain processing methods, and 87.50% showed improved understanding of its benefits. In conclusion, this community service successfully empowered homemakers with the knowledge and skills to convert fish waste into valuable food products, contributing to nutritional enhancement and economic empowerment within the community.
Desain Dan Pembuatan Inovatif Peralatan Pengasapan Ikan (Salai) Ramah Lingkungan Untuk Mendapatkan Suhu Dan Waktu Yang Optimal Safentry, Aan; Rochyani, Neny; Nurlela, Nurlela; Wahyudi, Agus
Indobiosains 2025: Volume 7 Nomor 2 Agustus 2025
Publisher : Universitas PGRI Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31851/indobiosains.v7i2.19683

Abstract

This study aims to design and make an environmentally friendly fish smoking tool and contribute to the improvement of fish smoking practices and the utilization of coconut shell waste with a focus on determining the optimal temperature and time for smoking catfish using coconut shell waste as fuel and smoking tools using drum smoker type. The research method includes experiments (experiments) to reduce the mass of samples with time variations (4 hours, 5 hours, 6 hours), temperature variations (90 ° C, 100 ° C, 110 ° C) and organoleptic tests (appearance, taste, texture, and odor). From the results of the study, it was obtained that the optimal temperature and time for smoking salai patin fish had been carried out 3 times the experiment of smoking patin fish with temperatures of 90 ° C, 100 ° C, and 110 ° C respectively with variable times of 4, 5, and 6 hours, the ideal temperature was obtained for the process of smoking salai patin fish using this tool at a temperature of 100 ° C within 5 hours this was analyzed in terms of the appearance of color, taste, texture and smell of salai patin fish.
Co-Authors Agus Wahyudi Anggeraini, Dewi Duta Fatimura, Muhrinsyah Fatmasari, Wida Fatra, Fatra Fitra Mulia Jaya Fitriyanti, Reno Hasibuan, Zhulian Hikmah Husnah Ian Kurniawan Kusmindari, Christofora Desi Mentari, Rr Dyah Paramitha Muhammad Bakrie Mulyani, Rahma Navicha, Willard Burton Nila Kesumawati Nurlela Nurlela Nurlela Reni Afni Anggraini, Reni Afni Rih Laksmi Utpalasari Riya Liuhartana Nasyiruddin Safentry, Aan Santy Oktaviani, Santy Sari, Wida Fatma Sofian, Sofian Syaputra, Andrian Ully, Rully Masriatini Yusanti, Indah Anggraini