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Strategi pemanfaatan moluska sebagai pangan lokal untuk mendukung produktivitas komoditas perikanan menunjang ekowisata dan ekonomi masyarakat di Keakwa, Timika Surbakti, Suriani; Sufaati, Supeni; Bangun, Sesharefi E.A.; Baticaca, Fransisca B.; Tingginehe, Rosmin M.; Yembise, Yohana S.
Bakti Hayati: Jurnal Pengabdian Indonesia Vol. 3 No. 1 (2024)
Publisher : Jurusan Biologi FMIPA Universitas Cenderawasih

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31957/bhjpi.v3i1.3851

Keakwa village is located in the coastal mangrove forest area in East Central Mimika District with an area of 9,052.5 ha. The Keakwa mangrove forest is a mangrove forest that grows abundantly to protect coastlines and residential areas. The Mollusk Group in Keakwa has the potential as a source of protein and economic and cultural value for the community. through Lectures and Focus Group Discussion activities for the Keakwa community, activities carried out for 2 weeks in 2022. utilizing mollusks around Keakwa waters. These conditions can be developed as ecotourism potential. This service aims to understand and get to know molluscs and their use and prospects as a source of community economy in Keakwa, Timika, strategies for developing and utilizing molluscs in ecotourism development, by conducting lectures, from the results of evaluating knowledge about the benefits and potential of local resources, especially molluscs, after Community outreach is carried out to understand the benefits and potential of local resources. With the hope of supporting the development and management initiatives of the Keakwa community in the field of ecotourism development, in supporting the economy of the Keakwa community.

Usaha Budidaya Jamur Tiram Putih (Pleurotus ostreatus) Untuk Mendukung Jiwa Kewirausahaan di Sekolah Menengah Kejuruan Suharno Suharno; Supeni Sufaati; Rosye H.R. Tanjung; Mahmudi Mahmudi; Irma Rahayu; Yuliana Yuliana; Wetty Queenisa Kabes
Jurnal Surya Masyarakat Vol 7, No 1 (2024): November 2024
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jsm.7.1.2024.94-101

White oyster mushroom (Pleurotus ostreatus) is one type of mushroom as a source of vegetable food that is widely favored by the public. The quality of mushrooms that contain high protein, healthy food sources, and suitable for all groups. In Indonesia, the cultivation business has started to develop and not only among entrepreneurs, but also the general public. Efforts to understand cultivation need to be carried out from an early age, including in schools, so that it can become the basis for developing students' interests, especially related to entrepreneurship program activities. The purpose of this activity is to provide understanding, practice, and business of white oyster mushrooms at SMK YPKP Sentani. The methods used were FGDs, cultivation practices and small-scale cultivation businesses at the school level. The results of the activity showed that the students were enthusiastic in participating in the activity. After the activity all participants have recognized and understood the shape and morphological structure of mushrooms. This activity increased the understanding of white oyster mushroom cultivation by 175.3%, from 34.05% to 93.74%, and understanding of marketing potential reached 183.8% from 29.9% to 85.7%. Moreover, the results of their cultivation through mentoring can be successfully carried out independently at the school level. Businesses that are carried out with simple technology, and produce quality products are very attractive to them in entrepreneurship.

Usaha Budidaya Jamur Tiram Putih (Pleurotus ostreatus) Untuk Mendukung Jiwa Kewirausahaan di Sekolah Menengah Kejuruan Suharno Suharno; Supeni Sufaati; Rosye H.R. Tanjung; Mahmudi Mahmudi; Irma Rahayu; Yuliana Yuliana; Wetty Queenisa Kabes
Jurnal Surya Masyarakat Vol 7, No 1 (2024): November 2024
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jsm.7.1.2024.94-101

White oyster mushroom (Pleurotus ostreatus) is one type of mushroom as a source of vegetable food that is widely favored by the public. The quality of mushrooms that contain high protein, healthy food sources, and suitable for all groups. In Indonesia, the cultivation business has started to develop and not only among entrepreneurs, but also the general public. Efforts to understand cultivation need to be carried out from an early age, including in schools, so that it can become the basis for developing students' interests, especially related to entrepreneurship program activities. The purpose of this activity is to provide understanding, practice, and business of white oyster mushrooms at SMK YPKP Sentani. The methods used were FGDs, cultivation practices and small-scale cultivation businesses at the school level. The results of the activity showed that the students were enthusiastic in participating in the activity. After the activity all participants have recognized and understood the shape and morphological structure of mushrooms. This activity increased the understanding of white oyster mushroom cultivation by 175.3%, from 34.05% to 93.74%, and understanding of marketing potential reached 183.8% from 29.9% to 85.7%. Moreover, the results of their cultivation through mentoring can be successfully carried out independently at the school level. Businesses that are carried out with simple technology, and produce quality products are very attractive to them in entrepreneurship.

Pelatihan dan Pendampingan Pemanfaatan Biopestisida Metil Eugenol Bagi Petani Lombok di Kampung Walma Distrik Skanto Keerom Papua Bambang Suhartawan; Syarifuddin Syarifuddin; Herman HI Tjolleng Taba; Tanwir Tanwir; Mugiati Mugiati; Daawia Daawia; Supeni Sufaati
Jurnal Medika: Medika in progres
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/chgvh445

Fruit flies are the main pests causing decreased productivity of horticultural crops in Walma Village, Skanto District, Keerom Regency. This pest attack causes significant economic losses for local farmers with fruit damage rates reaching 40-60%. This community service activity aims to increase farmers' knowledge and skills in utilizing methyl eugenol pheromones as environmentally friendly biopesticides to control fruit flies. Implementation methods include counseling on fruit fly biology and pheromone mechanisms, training on making pheromone traps using local materials, demonstration of trap installation in fields, and continuous assistance during three months of planting season. This activity involved 35 farmers from Walma Village who own horticultural land. The results showed an increase in farmers' knowledge by 78% from pre-test to post-test, successful installation of 140 pheromone trap units in 15 hectares of land, reduction in fruit fly attack rates from 45% to 18%, and increase in harvest yields by 35-42%. Farmers also showed high enthusiasm with commitment to continue using this biopesticide. This activity makes a real contribution to increasing sustainable agricultural productivity and reducing chemical pesticide use in Papua region, specifically Keerom Regency.

Diseminasi Produk Olahan Jamur Tiram Putih (Pleurotus ostreatus) Dalam Mendukung Program Makanan Bergizi Gratis (MBG) SMA IT Qurrota A’yun Jayapura Irma Rahayu; Supeni Sufaati; Suharno; Alpredo Dias Agape L. Toruan; Annisa Alfadillah Ruhani; Sherlita Maulani
Bakti Hayati: Jurnal Pengabdian Indonesia Vol. 4 No. 2 (2025)
Publisher : Jurusan Biologi FMIPA Universitas Cenderawasih

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31957/bhjpi.v4i2.5025

The dissemination of processed white oyster mushroom (Pleurotus ostreatus) products in support of the Free Nutritious Food Program (MBG) aims to enhance the knowledge and skills of students at Qurrota A'yun Integrated Islamic Senior High School (SMA IT) Qurrota A'yun Jayapura regarding the importance of consuming nutritious food through the utilization of white oyster mushrooms as a local food ingredient supporting the MBG program. This activity was motivated by the low level of students’ nutritional awareness and the limited variety of nutritious foods available in the school environment. The methods employed included socialization, demonstrations, and hands-on training in processing oyster mushrooms into three healthy food products crispy mushrooms, mushroom nuggets, and mushroom dimsum. The activity involved 20 students from grades X and XI. Evaluation was conducted using pre-test and post-test assessments to measure improvements in participants’ knowledge. The results indicated a significant increase in students’ understanding of the benefits and nutritional value of oyster mushrooms, rising from 55% to 100%. Furthermore, 70% of the participants expressed willingness to try and consume processed oyster mushroom products as an alternative MBG food option. Crispy mushrooms emerged as the most preferred product due to their savory flavor and crispy texture. Overall, this activity successfully enhanced nutritional awareness, developed healthy food processing skills, and created opportunities for the development of oyster mushroom based products as an innovative and sustainable food source to support the MBG program in schools in Jayapura.

Pengayaan Wawasan Siswa-Siswi SDIT Qurrota A’yun Dalam Budidaya Jamur Tiram Putih (Pleurotus ostreatus) Melalui Kegiatan Outing Class Suharno; Supeni Sufaati; Irma Rahayu; Fawuni G.A.G. Rumbrawer; Annisa A. Ruhani; Irjayanti; Nancy O. Wambrauw; Wilda Z. Muhhida
Bakti Hayati: Jurnal Pengabdian Indonesia Vol. 4 No. 2 (2025)
Publisher : Jurusan Biologi FMIPA Universitas Cenderawasih

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31957/bhjpi.v4i2.5241

Oyster mushroom cultivation is an activity that can be introduced to school students as an effective learning tool. This activity introduces children to the growth process of oyster mushrooms and increases their awareness of environmental and sustainability issues. It is also an interesting teaching and learning process that motivates students to actively participate in learning through various techniques, such as an outing class. The outing class activity focused on enriching the knowledge of SDIT Qurrota A'yun students in oyster mushroom cultivation science at the greenhouse of the biology department at FMIPA UNCEN. The activity took place from February to May of 2025. Fifty fifth-grade students attended the Outing Class. The activity aimed to educate students about oyster mushrooms, teach them how to cultivate white oyster mushrooms, and inform them about the benefits of oyster mushrooms in everyday life. Methods included focus group discussions, participatory planning, and practice. The results showed that the outing class increased students' interest and enthusiasm in learning outside the school environment. Out of 100% of the total participants, approximately 67% knew about white oyster mushrooms. Questionnaires and the activity showed an increase in knowledge about identifying and cultivating oyster mushrooms. It is hoped that this activity will motivate students to participate

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