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Journal : Jurnal Pepadu

PELATIHAN MANAJEMEN REFERENSI UNTUK MAHASISWA FAKULTAS EKONOMI DAN BISNIS, UNRAM, DALAM RANGKA PENGHINDARAN PLAGIASI: PEMANFAATAN APLIKASI MENDELEY Jurnal Pepadu; Budi santoso; Prayitno Basuki; Mulyadi Mulyadi; Emilia Septiani
Jurnal Pepadu Vol 2 No 3 (2021): Jurnal PEPADU
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/pepadu.v2i3.2212

Abstract

ABSTRAK Lalai atau khilaf mencantumkan rujukan referensi dalam suatu penulisan karya ilmiah dapat mengarah pada tindakan plagiasi. Salah satu upaya untuk meminimalkan tindakan plagiasi secara digital adalah dengan memanfaatkan aplikasi Mendeley Desktop untuk melakukan pengelolaan referensi. Untuk itu, pelatihan manajemen referensi dengan mempergunakan aplikasi tersedia gratis, dan dapat dijalankan pada beberapa sistem operasi, yaitu menguasai aplikasi Mendeley Desktop. Kegiatan diikuti oleh mahasiswa Fakultas Ekonomi dan Bisnis, Jurusan Manajemen, Konsentrasi Manajemen Keuangan, yang sedang menyusun proposal skripsi. Pelakasanaan pelatihan dilakukan secara daring karena kondisi pandemi Covid-19. Setelah dilakukan kegiatan ini, masyarakat berpendidikan tinggi (mahasiswa) mampu mengelola sumber bacaan secara sistematis, dan mampu melakukan penulisan ilmiah dengan teknik kutipan yang menggunakan aplikasi Mendeley Desktop.
PEMBERDAYAAN MASYARAKAT MELALUI PEMANFAATAN SUMBER PANGAN LOKAL SEBAGAI PRODUK INOVATIF BERNILAI TAMBAH DI DESA BATU MEKAR -, Sri Maryanti; Maryanti, Sri; Wiliyani, Siti; Dayani, Rahman; Rahayu, Nila; Septiani, Emilia; Sukmana, Febrian Humaidi; Dewi, Suprayanti Martia
Jurnal Pepadu Vol 6 No 3 (2025): Jurnal Pepadu
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/pepadu.v6i3.8043

Abstract

This Community Service Program (PKM) aims to empower the residents of Dusun Prabe, Batu Mekar Village, West Lombok Regency, through the utilization of kolang-kaling (sugar palm fruit) as an innovative raw material for the development of healthy, locally-based functional beverages. Traditionally processed with limited added value, kolang-kaling holds great potential to be transformed into economically valuable products. The program was implemented in stages using participatory and educational approaches, including preparation (local potential survey), functional food concept dissemination, technical training, and business mentoring. The outcome of this initiative is the creation of Yogurt Wedang Kolang-Kaling, a functional drink that combines the probiotic benefits of yogurt with the nutrition and distinctive taste of kolang-kaling and traditional spices. This product not only carries economic value but also promotes the preservation of local wisdom. Practical training significantly enhanced community skills and awareness of entrepreneurship opportunities based on local resources. The participants’ enthusiasm and their initiative to continue production independently reflect the program’s success in fostering economic self-reliance. This innovation is expected to serve as a foundation for the development of sustainable and competitive home-scale enterprises. Thus, this activity demonstrates that local food-based innovations can serve as strategic solutions to holistically improve community welfare