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All Journal Jurnal Sains dan Teknologi Pangan Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Hilirisasi IPTEKS (JHI) Jurnal Teknologi Pertanian Andalas Agroteknika Andalasian International Journal of Agricultural and Natural Sciences Jurnal Abdi Masyarakat Indonesia Andalasian International Journal of Social and Entrepreneurial Development GreenTech PATRIOTIK: Jurnal Inovasi dan Pemberdayaan Masyarakat Prosiding Seminar Nasional Pengabdian Masyarakat

Risa Meutia Fiana

Fakultas Teknologi Pertanian Universitas Andalas

Author-ID : 3715085

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Community Empowerment through the Development of Langkuik Indah Waterfall Nature Tourism in Nagari Sikucur Timur, West Sumatra Awalina, Rahmi; Fiana, Risa Meutia; Febrina, Ria
Andalasian International Journal of Social and Entrepreneurial Development Vol. 5 No. 01 (2025): Andalasian International Journal of Social and Entrepreneurial Development
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijsed.5.01.19-23.2025

Community-based tourism development is one of the important efforts in improving the local economy and environmental sustainability. Langkuik Indah Waterfall in Nagari Sikucur Timur, Padang Pariaman Regency, has great potential to become a leading tourist destination. However, various challenges in its management, such as the lack of community capacity in managing tourist attractions, the lack of utilization of information technology, and the absence of solid institutions, are the main obstacles in the development of this tourism. This community service activity aims to empower local communities in natural tourism management through training and improving digital promotion. The results of this activity show an increase in the capacity of the community in managing tourism objects, increasing the use of social media in tourism promotion. The strategic plan for tourism development developed with the community is expected to be the basis for sustainable and competitive tourism management.

Analisis Nilai Tambah pada Biokonversi Limbah Baglog Jamur Tiram yang Tidak Produktif Menjadi Biobriket Afebri, Fhadel Muhammad; Fiana, Risa Meutia; Permata, Deivy Andhika
GreenTech Vol. 2 No. 1 (2025)
Publisher : Departmen Of Agro-industrial Technology, Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/greentech.v2i1.31

Baglog merupakan media tanam jamur tiram yang hingga kini belum dimanfaatkan secara optimal. Selama ini, baglog hanya menjadi limbah yang dibiarkan menumpuk, sehingga berpotensi menjadi sarang hama dan sumber penyakit. Oleh karena itu, diperlukan upaya pemanfaatan limbah baglog menjadi produk yang bernilai ekonomi, salah satunya adalah biobriket. Penelitian ini bertujuan untuk memberikan informasi mengenai nilai tambah dari limbah baglog jamur tiram melalui pemanfaatannya sebagai bahan baku pembuatan biobriket. Metode yang digunakan dalam penelitian ini adalah analisis nilai tambah menggunakan metode Hayami, dengan biobriket berbahan dasar limbah baglog jamur tiram. Hasil penelitian menunjukkan bahwa nilai output yang diperoleh sebesar Rp 53.169/kg. Berdasarkan hasil perhitungan, nilai tambah yang dihasilkan mencapai Rp 13.985/kg dengan rasio nilai tambah sebesar 40,42%. Rasio ini termasuk dalam kategori tinggi, sehingga menunjukkan bahwa pengolahan limbah baglog jamur tiram menjadi biobriket memiliki nilai ekonomis yang signifikan. Dengan demikian, biobriket dari limbah baglog dapat dijadikan sebagai produk olahan yang memiliki nilai jual dan memberikan keuntungan. Setiap 1 kg biobriket mampu memberikan nilai tambah sebesar 40,42%.

PENDAMPINGAN LEGALITAS USAHA PADA BUMNAG PAKANDANGAN EMAS NAGARI PAKANDANGAN KABUPATEN PADANG PARIAMAN DALAM UPAYA PENINGKATAN JANGKAUAN PEMASARAN PRODUK Refdi, Cesar Welya; Fiana, Risa Meutia; Zulfitri, Amelia; Rasdiana, Felga Zulfia; Rizkyanto, Ridwan; Hidayat, Danny
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 8 No 2 (2024)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/logista.8.2.1-9.2024

ABSTRAK BUMNag Pakandangan Emas yang memiliki beberapa unit usaha dan kemitraan dengan UMKM, memiliki potensi besar yang dapat meningkatkan perekonomian lokal dan pendapatan asli desa. Potensi tersebut dapat berkembang jika kegiatan usaha dapat dipasarkan dalam lingkup yang lebih besar. Namun yang menjadi kendala ialah BumNag Pakandangan Emas terhambat untuk memasarkan kegiatan usahanya karena belum memiliki legalitas formal seperti izin usaha dan sertifikasi produk yang menjadi syarat untuk dapat menembus pasar nasional maupun internasional. Kegiatan pengabdian ini bertujuan yaitu: perlindungan hukum bagi BumNag Pakandangan Emas, peningkatan jangkauan pemasaran, Peningkatan kepercayaan konsumen, optimalisasi potensi ekonomi lokal. Kegiatan pengabdian dilaksanakan dalam bentuk sosialisasi dan penyuluhan, pendirian tim pendampingan legalitas, pelatihan dan workshop, bantuan pengurusan izin, pembuatan platform digital, dan promosi produk. Hasil dari kegiatan ini adalah telah dihasilkannya Sertifikat Badan Hukum BUMNag melalui portal BUMDesa, terbit Sebanyak 9 Sertifikat Nomor Induk Berusaha (NIB) dan terbit sebanyak 1 buah Sertifikat Produksi Pangan Industri Rumah Tangga (SPP-PIRT) pada UMKM Binaan BUMNag Pakandangan Emas, dan dihasilkan platform digital aplikatif dalam bentuk Online Business CARDS BUMNag Pakandangan Emas. Berdasarkan hasil kegiatan dapat disimpulkan bahwa BumNag Pakandangan Emas dalammenjalankan kegiatan usahanya wajib memiliki legalitas formal seperti izin usaha dan sertifikasi produk pada unit usahanya. Pelaksanaan sosialisasi dan penyuluhan, pendampingan pengurusan legalitas, pelatihan dan workshop pengurusan izin usaha dapat dilakukan untuk mengakselirasi diperolehnya Sertifikar Badan Hukum BUMNag sebagai legalitas usaha utama BUMNag Pakandangan Emas, NIB dan sertifikat izin edar bagi usaha binaan. Selain itu, pembuatan online business card untuk BUMNag dapat menjadi pilihan sebagai platform promosi dan kemudahan dalam pemasaran. ABSTRACT BumNag Pakandangan Emas has several business units and partnerships with MSMEs and has enormous potential to improve the local economy and the village's original income. This potential can develop if business activities can be marketed on a larger scale. However, the obstacle is that BumNag Pakandangan Emas is hampered in marketing its business activities because it does not yet have formal legality, such as business permits and product certifications required to penetrate national and international markets. This community service activity aimed to provide legal protection for BumNag Pakandangan Emas, increase marketing reach and consumer confidence, and optimize local economic potential. Community service activities are carried out through socialization and counseling, establishment of a legal assistance team, training and workshops, assistance in managing permits, creating a digital platform, and product promotion. The results of this activity are the issuance of BUMNag Legal Entity Certificates through the BUMDesa portal, the issuance of 9 Business Identification Number Certificates (NIB), the issuance of Household Industry Food Production Certificate (SPP-PIRT) for BUMNag Pakandangan Emas Fostered MSMEs, and the creation of an application digital platform in the form of Online Business CARDS BUMNag Pakandangan Emas. Based on the activity results, it can be concluded that BumNag Pakandangan Emas, to improve its business activities, is required to have formal legality, such as business licenses and product certifications, in its business units. Implementation of socialization and counseling, assistance in processing legality, training and workshops on processing business permits can be carried out to accelerate the obtaining of BUMNag Legal Entity Certificates as the primary business legality of BUMNag Pakandangan Emas, NIB and distribution permit certificates for fostered businesses. In addition, creating online business cards for BUMNag can be an option as a promotional platform and a convenient marketing tool.

Pengembangan Produk Berbasis Limbah Kulit Kakao melalui Pelatihan Partisipatif sebagai Strategi Pemberdayaan Kelompok Tani Inovasi, Nagari Sungai Talang, Sumatera Barat Yanti, Yulmira; Suhendra, Dede; Dwipa, Indra; Hamid, Hasmiandy; Fiana, Risa Meutia; Naspendra, Zuldadan; Raffi, Lucky Fhigo
Jurnal Abdi Masyarakat Indonesia Vol 5 No 5 (2025): JAMSI - September 2025
Publisher : CV Firmos

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54082/jamsi.2091

Nagari Sungai Talang memiliki komoditas unggulan berupa kakao yang dibudidayakan Kelompok Tani Inovasi, dengan luas lahan rata-rata 0,5–1 hektar. Kakao menghasilkan limbah kulit kakao sekitar 100 kg per hari. Namun, limbah tersebut belum dimanfaatkan optimal, sehingga menumpuk dan pencemaran lingkungan. Menanggapi permasalahan tersebut, tim pengabdian masyarakat melaksanakan pelatihan pemanfaatan limbah kulit kakao menjadi produk bernilai, pada bulan Agustus hingga September 2024. Pengabdian bertujuan memberikan pemahaman kepada masayarat mengenai pemanfaatan konsorsium PGPB untuk mempercepat proses fermentasi pupuk organik dan pakan ternak, meningkatkan pendapatan petani dari hasil pupuk organik kulit buah kakao, dan mengurangi penggunaan pupuk kimia dan pakan ternak untuk mendukung pertanian ramah lingkungan yang berkelanjutan. Kegiatan ini diikuti oleh 35 orang peserta dari Kelompok Tani Inovasi. Metode pelatihan meliputi penyampaian materi, diskusi interaktif, dan demonstrasi langsung. Pelatihan menghasilkan peningkatan kemampuan dan pemahaman petani dalam mengolah limbah kulit kakao menjadi produk seperti pupuk organik padat, pupuk organik cair, dan pakan fermentasi. Hasil evaluasi menunjukkan bahwa 80% peserta memahami dan mampu mengolah limbah secara mandiri. Masyarakat menunjukkan komitmen untuk melanjutkan pengembangan produk berkelanjutan. Kegiatan ini menjadi langkah awal dalam menciptakan sinergi antara masyarakat, pemerintah, dan dunia usaha dalam pemberdayaan petani serta pengelolaan limbah pertanian berbasis sumber daya lokal.

Peningkatan Nilai Tambah Pada Agroindustri Manggis Melalui Pengembangan Produk Teh dan Sirup Berbasis Kulit Manggis Santosa, Santosa; Derosya, Vioni; Asben, Alfi; Azrifirwan, Azrifirwan; Permata, Deivy Andhika; Fiana, Risa Meutia; Kasim, Fitriani; Neswati, Neswati; Ismanto, Sahadi Didi; Dewi, Kurnia Harlina; Rahmi, Ira Desri; Yulianto, Kiki; Putri, Annisa; Rahayu, Lisa; Saputra, Hendra; Rozalia, Rozalia; Sari, Dini Novita
PATRIOTIKA: Jurnal Inovasi dan Pemberdayaan Masyarakat Vol 1 No 1 (2025): May 2025
Publisher : Universitas Nahdlatul Ulama Sumatera Utara

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

Limau Manis Village as Kampung Manggis is supported by the production of mangosteen in Padang City which is number 2 (two) in West Sumatra and 80% of mangosteen in Padang City comes from Pauh Subdistrict, with the center being in Limau Manis Village and the existence of Kampung Manggis brings hope for the community to improve their economy and will have an impact on the economy of the Padang City community. The skin of mangosteen fruit can be processed into value-added products. However, farmers and local businesses still face several challenges, such as the lack of knowledge and technology to process mangosteen peels into economically valuable products. Abundant mangosteen peels during the harvest season are often discarded or burned, causing environmental impacts such as soil and air pollution. However, due to the lack of public knowledge on mangosteen peel processing as waste, an innovative solution is needed to turn mangosteen peel waste into a new source of income through the development of competitive derivative products. This community service activity is designed as a strategic step to empower the community, optimize local potential, and build an innovative, sustainable mangosteen agroindustry, creating value-added products and improving the economic welfare of the community. In addition, this activity is also expected to be a model of agroindustry development based on local potential that can be developed. The purpose of this community service activity is to provide training in improving the knowledge, skills of the community in processing mangosteen skin, increasing the added value of mangosteen skin into mangosteen skin tea and mangosteen skin syrup products that have a broad impact on economic, social and environmental improvement.

Improving The Knowledge And Skills Of The Members Of The Limau Manih Mushroom Farmer Group About Diversification Of Processed Oyster Mushroom Products Harlina Dewi, Kurnia; Meutia Fiana, Risa; Derosya, Vioni; Andhika Permata, Deivy; Hasbullah, Hasbullah; Awalina, Rahmi
Andalasian International Journal of Social and Entrepreneurial Development Vol. 1 No. 02 (2021): Andalasian International Journal of Social and Entrepreneurial Development
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijsed.1.02.21-28.2021

Mushroom Cultivation is one of the government programs aimed at triggering the economy of the people who need guidance not only in the cultivation of saj, but also requires guidance for processing into more economically valuable products. Low knowledge and skills of mushroom farmers about raw materials, processing technology and product packaging. The method of activities consists of the delivery of counseling material about the nutritional content and properties of oyster mushrooms, the delivery of material about the processing technology of various oyster mushroom based products, the delivery of material about product packaging and product manufacturing practices. The results of the activity showed an increase in the knowledge and skills of oyster mushroom farmers after the extension activities. Oyster mushroom farmers who initially did not know (score 1) became little know (score 2) and knew better and were very knowledgeable about various science and technology related to raw materials, processes and products (packaging)

OPTIMASI PRODUKSI BIOETANOL DARI SELULOSA TANDAN KOSONG KELAPA SAWIT (TKKS) DENGAN VARIASI JUMLAH RAGI DAN LAMA FERMENTASI Putri, Amelia; Permata, Deivy Andhika; Fiana, Risa Meutia
Jurnal Teknologi Pertanian Andalas Vol 29 No 1 (2025)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jtpa.29.1.%p.2025

Bioetanol adalah bahan bakar alternatif yang ramah lingkungan dan dapat dihasilkan dari biomassa limbah yang mengandung selulosa, seperti tandan kosong kelapa sawit (TKKS). Mengoptimalkan proses produksi bioetanol dari TKKS dapat menjadi solusi untuk pengelolaan limbah ini sekaligus menghasilkan energi terbarukan yang berkelanjutan. Penelitian ini bertujuan untuk mengkaji optimasi proses produksi bioetanol dari TKKS dengan variasi jumlah ragi dan lama fermentasi. Pengoptimalan produksi bioetanol dilakukan dengan metode Response Surface Metodholgy (RSM). Pengamatan yang dilakukan meliputi rendemen bioetanol, kadar air bioetanol, densitas bioetanol dan kadar bioetanol. Hasil penelitian ini menunjukan bahwa jumlah ragi dan lama fermentasi berpengaruh nyata terhadap karakteristik bioetanol yang dihasilkan. Jumlah ragi dan lama waktu optimum yang diperoleh, yaitu 8,800 g selama 9,668 hari. Karakteristik bioetanol yang dihasilkan pada kondisi optimum, yaitu rendemen 13%, kadar air 87%, densitas 0,986 g/ml, kadar etanol 9,984%.

Sosialisasi Pengelolaan Organisme Pengganggu Tanaman (OPT) Kakao Berbasis Ekologi di Kelompok Tani Inovasi Nagari Sungai Talang Yulmira Yanti; Dede Suhendra; Indra Dwipa; Hasmiandy Hamid; Risa Meutia Fiana; Lucky Fhigo Raffi
Prosiding Seminar Nasional Pengabdian Masyarakat Vol. 2 (2024): Prosiding Seminar Nasional Pengabdian Masyarakat
Publisher : CV. Dharma Samakta Edukhatulistiwa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61142/psnpm.v2.180

Kakao merupakan salah satu komoditas tanaman perkebunan yang memiliki potensi pasar yang menjanjikan sehingga banyak dibudidayakan oleh masyarakat. Masyarakat Nagari Sungai Talang menjadikan kakao sebagai komoditas unggulan pertanian ditandai dengan berkembang pesatnya budidaya kakao di nagari tersebut. Namun, terdapat persoalan yang dihadapi masyarakat setempat yaitu dalam mengelola Organisme Pengganggu Tanaman (OPT) kakao. Salah satu cara yang dapat dilakukan untuk menekan perkembangan OPT tersebut dengan pendekatan ekologi. Kegiatan ini bertujuan untuk memberikan edukasi kepada masyarakat tentang pengelolaan OPT kakao berbasis ekologi. Kegiatan dilaksanakan di Nagari Sungai Talang, Kecamatan Guguak, Kabupaten Lima Puluh Kota dengan metode penyuluhan dan evaluasi. Hasil kegiatan mencakup peningkatan pengetahuan peserta tentang berbagai jenis OPT pada tanaman kakao dan pengelolaannya yang ramah lingkungan berbasis keseimbangan ekosistem. Melalui pelatihan, peserta memperoleh pengetahuan berbagai pengelolaan OPT yang dapat dilakukan dengan benar. Kegiatan pelatihan ini mendorong masyarakat dalam memanfaatkan berbagai bahan alam yang dapat digunakan untuk mengendalikan OPT dengan menjaga keseimbangan ekosistem. Diharapkan, setelah mengikuti pelatihan ini masyarakat dapat mengetahui cara mengelola OPT kakao dengan cara yang ramah lingkungan dengan memanfaatkan beberapa bahan alam sehingga memberikan kontribusi dalam menjaga keseimbangan ekosistem.

Comparative Effect of Grated Coconut (Cocos nucifera, L.) on the Characteristics of Ladu Cake Risa Meutia Fiana; Novelina Novelina; Rezy Gusmita
Andalasian International Journal of Agriculture and Natural Sciences (AIJANS) Vol. 2 No. 02 (2021)
Publisher : Lembaga Penelitian dan Pengabdian, Universitas Andalas

Ladu cake is a traditional cake originating from the Pariaman area which has a savory and crunchy taste and a unique shape. This study aims to determine the effect of the ratio of dry grated coconut on the characteristics of the Ladu cake, to determine the effect of the best comparison level in producing the best product and to determine the storage time of the best Ladu cake. This study was designed using a completely randomized design (CRD) with 5 treatments (comparison of rice flour and dry grated coconut 100%:0%; 95%:5%; 90%:10%; 85%:15%; and 80%:20 %) and 3 replicates. The results showed that the ratio of dry grated coconut had an effect on moisture content, ash content, fat content, carbohydrate content, crude fiber content, friability, color, aroma, texture and taste. However, it had no significant effect on protein levels. Based on the chemical, physical and sensory characteristics of the comparison of Ladu cake products, the best product was obtained in the 10% dry grated coconut and 90% rice flour treatment with the characteristics of this treatment being 1.96% water content, 2.42% ash content, fat content 19.55%, protein content 7.56%, carbohydrate content 68.86%, crude fiber content 2.73%, and the average value of sensory analysis of aroma 3.70, color 4.07, texture 3.53 and taste 3.97.

Characteristic of pH and Temperature of Crude Extract of Glukoamilase from Gliocladium KE by using Solid Substrate of Sago Hampas Risa Meutia Fiana; Novelina Novelina; Alfi Asben
Andalasian International Journal of Agriculture and Natural Sciences (AIJANS) Vol. 3 No. 01 (2022)
Publisher : Lembaga Penelitian dan Pengabdian, Universitas Andalas

This research wasaimed at figuring optimumpH and temperature of crude enzyme extract glukoamilase from isolate Gliocladium KEusing substrate of solid sago hampas. The research wasconducted by two phases, first wasfiguring optimumpH and second was optimum temperature. it wasbased on Complete Random Design. The data were statistically analyzed by using F test. If the result showedsignificance different,the analysis wascarried out by using Duncan’s New Multiple Range Test (DNMRT) with 5% tolerance. The result showedthat optimumpH ofcrude glukoamilaseextract from sago hampas was optimumpH of glukoamilasefrom Gliocladium KE using solid substrate of sago hampas waspH 6,0 with activity of enzyme 76,56 U/ml with final product of solube starch 0.09%, the level of reducing sugar 62,01%, and total sugar 78,43%. Optimum temperature was 60 ?C with enzyme activity 78,33 U/ml, final product of solube starch 0,13%, reducing sugar 63,04%, and total sugar 79,55%

Co-Authors Afebri, Fhadel Muhammad Alfi Asben Annisa Putri Ardiati Nazifu Arief Munandar Aulia Raihan, Sukma Aurian Ming Awalina, Rahmi Azrifirwan, Azrifirwan Cesar Welya Refdi Chairina, Dina Deivy Andhika Permata Derosya, Vioni Devi Warmita Dian Pramana Putra, Dian Pramana Diana Sylvi Dini Novita Sari Febrina, Ria Felga Zulfia Rasdiana Fitriani Kasim Gita Purwanti Hasbullah Hasbullah Hasmiandy Hamid Hayati, PK Dewi Hendra Saputra Hidayat, Danny Indah Khairun Nisa Indra Dwipa Kiki Yulianto Kirana Ariani, Dwi Kurnia Harlina Dewi Kurnia Harlina Dewi Kurniadi, Deri Lucky Fhigo Raffi Neswati Neswati Nika Rahma Yanti Nindia Novita Sari Novelina Omil Charmyn Chatib P.K Dewi Hayati Panca Jarot Santoso Prima Yaumil Fajri Putri Wulandari Zainal Raffi, Lucky Fhigo Rafki Saputra Rahayu, Lisa Rahmi, Ira Desri Reni Koja Rezy Gusmita Rizkyanto, Ridwan Rozalia, Rozalia Sahadi Didi Ismanto Salsabyla Syamtiolga Santosa Santosa Shalati Febjislami Siska Desri Wirahmi, Busman, Edrizal, Wellyalina, Wellyalina Welya Refdi, Cesar Wenny Surya Murtius Wenny Surya Murtius Yulmira Yanti Zuldadan Naspendra Zulfitri, Amelia

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