Garuda - Garba Rujukan Digital

Edukasi Keamanan AWS: Mengamankan Akun, Data, dan Kepatuhan Cloud dengan AWS IAM Hamdani, Ibnu Mansyur; Syahadi, Adi; Julyaningsih, A. Hermina; Arminas, Arminas
Jurnal Pengabdian Pada Masyarakat METHABDI Vol 5 No 1 (2025): Jurnal Pengabdian Pada Masyarakat METHABDI
Publisher : Universitas Methodist Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar

Cloud computing service security is a crucial aspect in managing data and information technology infrastructure. Amazon Web Services (AWS) provides security features such as AWS Identity and Access Management (IAM) to control access to resources. However, the lack of user understanding in implementing this system increases the risk of data leaks and cyber attacks. This community service activity aims to improve digital security literacy, especially in the use of AWS IAM. The training was held online on February 2, 2025 via Zoom and was attended by 24 participants from a total of 30 registrants. The methods used include theory and direct practice using an AWS Academy account. Evaluation was carried out through pre-tests and post-tests as well as a Google Form survey. The results showed an increase in understanding with an average pre-test score of 60 increasing to 85 in the post-test. In addition, 92% of participants stated that the material presented was relevant, 88% felt the training was practically useful, and 90% were more confident in managing their AWS accounts. These results show that education about AWS security is essential to reduce the risk of misconfiguration and improve the security of cloud-based systems.

Pelatihan Pembuatan Pasta dan Bubuk Kaldu Jamur Tiram Bersama KWT Simbang Sejahtera Julyaningsih, Andi Hermina; Rahman, Andi Nurfaidah; Arfina Sukmawati Arifin; Muhpidah, Muhpidah; Fitri, Fitri; Serli Hatul Hidayat; Sunrixon Carmando Yuansah
Jurnal Pengabdian Pada Masyarakat METHABDI Vol 5 No 2 (2025): Jurnal Pengabdian Pada Masyarakat METHABDI
Publisher : Universitas Methodist Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar

KWT Simbang Sejahtera is one of the farmer groups in Simbang District that actively cultivates oyster mushrooms and markets them as fresh products to several suppliers in Maros Regency. Unfortunately, most of the profit from oyster mushroom production comes solely from the sale of fresh mushrooms. Instant seasonings in the form of powder or paste are widely used, both for household needs and the culinary industry, making them highly demanded in the market. The same applies to oyster mushroom broth, whether in powder or paste form. This community service activity aimed to train members of KWT Simbang Sejahtera to produce mushroom broth in paste and powder forms using their cultivated oyster mushrooms, in order to increase the added value and profits from their production. The training activity included several stages: pre-test, material presentation on oyster mushroom processing, practical session on making mushroom broth paste and powder, and a post-test. The pre-test results showed that 95% of participants did not know how to make mushroom broth powder, and 90% were unfamiliar with making mushroom broth paste. After the material delivery and hands-on practice, the post-test results showed that 100% of participants had learned how to make both broth powder and paste from oyster mushrooms. Based on these results, it can be concluded that this community service activity had a significant impact on participants’ understanding and knowledge.

Pelatihan Pembuatan Pasta dan Bubuk Kaldu Jamur Tiram Bersama KWT Simbang Sejahtera Julyaningsih, Andi Hermina; Rahman, Andi Nurfaidah; Arfina Sukmawati Arifin; Muhpidah, Muhpidah; Fitri, Fitri; Serli Hatul Hidayat; Sunrixon Carmando Yuansah
Jurnal Pengabdian Pada Masyarakat METHABDI Vol 5 No 2 (2025): Jurnal Pengabdian Pada Masyarakat METHABDI
Publisher : Universitas Methodist Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46880/methabdi.Vol5No2.pp185-189

KWT Simbang Sejahtera is one of the farmer groups in Simbang District that actively cultivates oyster mushrooms and markets them as fresh products to several suppliers in Maros Regency. Unfortunately, most of the profit from oyster mushroom production comes solely from the sale of fresh mushrooms. Instant seasonings in the form of powder or paste are widely used, both for household needs and the culinary industry, making them highly demanded in the market. The same applies to oyster mushroom broth, whether in powder or paste form. This community service activity aimed to train members of KWT Simbang Sejahtera to produce mushroom broth in paste and powder forms using their cultivated oyster mushrooms, in order to increase the added value and profits from their production. The training activity included several stages: pre-test, material presentation on oyster mushroom processing, practical session on making mushroom broth paste and powder, and a post-test. The pre-test results showed that 95% of participants did not know how to make mushroom broth powder, and 90% were unfamiliar with making mushroom broth paste. After the material delivery and hands-on practice, the post-test results showed that 100% of participants had learned how to make both broth powder and paste from oyster mushrooms. Based on these results, it can be concluded that this community service activity had a significant impact on participants’ understanding and knowledge.

Analisis Mitigasi Risiko Bisnis Cabai Rawit (Capsicum Frutescens L.) Kelompok Tani Salonro Jaya Dengan Pendekatan House Of Risk (Hor): Risk Mitigation Analysis of Bird’s Eye Chili (Capsicum frutescens L.) Agribusiness in the Salonro Jaya Farmer Group Using the House of Risk (HOR) Approach Julyaningsih, Andi Hermina; Ibnu Mansyur Hamdani; Irmayani
Jurnal Agritechno Vol. 19 No. 1 (2026): Jurnal Agritechno
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v19i1.2212

Bird’s eye chili is one of the food commodities that is consistently available and highly demanded, particularly by consumers in the Indonesian market. However, the unstable supply of chili causes significant price fluctuations in the market. The Salonro Jaya Farmer Group is one of the farmer groups cultivating bird’s eye chili as their main commodity in Bantaeng Regency. Price fluctuations of bird’s eye chili in the market result in uncertain income for the Salonro Jaya Farmer Group. During simultaneous harvest seasons across several regencies, the selling price of bird’s eye chili drops drastically to as low as IDR 5,000 per kilogram, while the normal price is approximately IDR 20,000 per kilogram. Farmers who sell their produce during this period experience substantial losses, as production costs exceed the revenue obtained from chili sales. Several strategies can be implemented to minimize losses and maximize farmers’ income. However, limitations in resources such as labor, financial capacity, and technology require farmers to prioritize the most urgent problems and mitigation strategies. The House of Risk (HOR) method is used to analyze potential risk events and risk agents and to determine priority mitigation strategies. The analysis of 25 risk events and 24 risk agents identified 14 major risk agents and corresponding mitigation strategies. The final results of the HOR analysis indicate three priority strategies that should be immediately implemented by the Salonro Jaya Farmer Group: (1) conducting training on value-added processing of bird’s eye chili, (2) establishing a Zero Energy Cool Chamber (ZECC) to extend the shelf life of bird’s eye chili, and (3) diversifying marketing channels through e-commerce and HORECA (hotel, restaurant, and café) markets.

Sosialisasi Pentingnya Desain Kemasan terhadap Peningkatan Nilai Jual Produk Pangan A. Hermina Julyaningsih; Irmayani Irmayani; Ibnu Mansyur Hamdani
Abdimas Singkerru Vol. 3 No. 2 (2023)
Publisher : Akademi Teknologi Industri Dewantara Palopo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59563/singkerru.v3i2.189

Kemasan bagi produk utamanya produk pangan bukan hanya berperan sebagai pelindung produk yang dikemasnya namun juga berperan sebagai sarana promosi dan pencantuman informasi mengenai identitas produk. Salah satu cara sederhana dalam meningkatkan nilai tambah atau nilai jual suatu produk adalah dengan memiliki desain kemasan yang tidak hanya aman bagi produknya namun juga menarik minat konsumennya. Seorang pendesain kemasan pangan tidak hanya menguasai nilai seni, tata letak dan komposisi layaknya seorang designer pada umumnya namun paham menganai filosofi warna, bentuk dan simbol yang digunakan serta karakteristik fisik, biologi dan kimia dari produk ataupun kemasannya. Ilmu dasar ini sebaiknya dipahami dan dikuasai oleh para pengusaha muda yang ingin merintis bisninya utamanya di bidang bisnis kuliner. Mengingat pentingnya peran desain kemasan bagi nilai jual suatu produk utamanya produk pangan, kami mengadakan sosialisasi mengenai pentingnya desain kemasan terhadap peningkatan nilai jual produk pangan sehingga kelak baik calon pebisnis ataupun yang telah menjadi pebisnis dapat memanfaatkan informasi ini dan menerapkannya dalam pengembangan bisnis mereka.

Pelatihan Pengolahan Hasil Perikanan "Bakso Ikan Tuna" di Kelurahan Ponjalae, Kota Palopo A. Hermina Julyaningsih; Thitin Binalopa; Ibnu Mansyur Hamdani
Abdimas Singkerru Vol. 3 No. 2 (2023)
Publisher : Akademi Teknologi Industri Dewantara Palopo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59563/singkerru.v3i2.225

Salah satu komuditas yang sangat melimpah di wilayah Indonesia adalah produk hasil perikanan. Menyandang julukan Negara Maritim dan Nusantara membuktikan bahwa Indonesia memiliki potensi yang sangat besar di bidang hasil laut dengan luas wilayah perairan mencapai 70% dari total luas wilayah negara Indonesia. Besarnya wilayah perairan ini tentu saja berbanding lurus dengan banyaknya jumlah hasil laut dari berbagai komuditas, salah satunya ikan air laut yaitu ikan tenggiri. Ikan tenggiri sudah sangat dikenali oleh masyarakat Indonesia. Selain dijual secara luas di pasar-pasar tradisional, umumnya ikan laut ini diolah menjadi beberapa bentuk olahan pangan salah satunya adalah bakso ikan tuna. Bakso Ikan memiliki daya jual yang tinggi karena selain rasanya yang enak, kandungan gizinya yang melimpah membuat produk olahan ini disukai oleh berbagai kalangan. Oleh karena itu, bakso ikan tuna memiliki potensi yang besar untuk diproduksi dalam jumlah besar sebagai produk bisnis olahan pangan. Pelatihan ini diharapkan dapat memberikan informasi dan meningkatkan skill peserta menganai cara mengolah ikan tuna menjadi bakso ikan yang berdaya jual tinggi.

Title

Found 16 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 16 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 16 Documents
Search