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Novida Sari
Universitas Islam Al-Azhar
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Journal : Jurnal Pengabdian UNDIKMA

 1 
Pelatihan Pembuatan Produk Keripik Melon Menggunakan Alat Dehydrator bagi Kelompok UMKM Inkubator Bisnis Teknologi (ITe) Unizar Narita Amni Rosadi; Sari Novida; Syuhriatin Syuhriatin; Alvin Juniawan
Jurnal Pengabdian UNDIKMA Vol. 4 No. 3 (2023): August
Publisher : LPPM Universitas Pendidikan Mandalika (UNDIKMA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/jpu.v4i3.7837

Abstract

This Community Service program aims to increase the knowledge and skills of ITe Universitas Islam Al-Azhar MSME group members in making rock melon chips using a Dehydrator. The training was conducted through several stages: planning, implementation, monitoring, and evaluation. The participants for this service were the university's business technology incubator MSME group consisting of rock melon farmers and chip entrepreneurs, with 35 participants. The activities resulted in the participants' understanding of making rock melon chips using the Dehydrator tool could increase after the training, as well as understanding regarding the packaging of fruit chip products that were durable and long-lasting.
Pemberdayaan Masyarakat Melalui Inovasi Biji Kopi Sajang Rinjani untuk Meningkatkan Nilai Tambah Produk Berbasis Model Ekonomi Sirkular Rengganis, Baiq Santi; Fathurrahman, Fathurrahman; Novida, Sari
Jurnal Pengabdian UNDIKMA Vol. 6 No. 1 (2025): February
Publisher : LPPM Universitas Pendidikan Mandalika (UNDIKMA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/jpu.v6i1.14136

Abstract

This community service aims to improve the knowledge and skills of partners in upgrading coffee beans to increase the added value of products based on a circular economy model. This community service activity was carried out in Sajang Village, East Lombok Regency using the participatory action research (PAR) method which is oriented towards community empowerment through training and socialization. The evaluation instrument for this activity used a questionnaire and was analyzed descriptively. The results of this service show that partners have been able to improve products from coffee beans to ground coffee with the addition of vanilla and organic cloves. In addition, partners have the ability to design packaging and financial literacy to record product marketing input-output, and can make compost from chopped coffee grounds.
Co-Authors Alvin Juniawan Amni Rosadi, Narita Ansyar, Muh. Aprilianti, Yaya Baiq Inggar Linggarweni Baiq Santi Rengganis Dining Aidil Candri, Dining Aidil Fathurrahman Fathurrahman Fathurrahman Fathurrahman Hamsyuni, Muh. Haris Suparman Herdiana Herdiana Herdiana, Herdiana Hermawan, Yudi Hilman Ahyadi Juniartiningsih, Baiq Maya Khairil Anwar Lalu Dimas Akbar Rido Aji Lalu Saparwadi Lalu Yendri Kotma Chandra Lidona Aprilani, Triana Linggarweni, Inggar Lubna Lubna M. Syahroni Marpatulliana Marpatulliana Meilinda Pahriana Sulastri Muh. Ansyar MUHAMMAD ALI Muhammad Hamsyuni Muhammad Syahroni Narita Amni R Narita Amni Rosadi Naula, Naula Nida Utamie, Dara Nirmawati Nirmawati Novan Handy Irawan Nurlailah Mappanganro Nurlaillah Mapanganro Putri, Azelia Hidayati Rizkia Apriani Rosadi, Narita Amni Sahwan Sri Puji Astuti Sukriati, Sukriati Sustini, Sri Syuhriatin, Syuhriatin Wahyudi, Pahmi Zuhda, Hayati