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All Journal E-Dimas: Jurnal Pengabdian kepada Masyarakat Jurnal Farmasi Sains dan Komunitas BIOEDUKASI Jurnal Biologi Tropis Al-Khidmat : Jurnal Ilmiah Pengabdian Kepada Masyarakat Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat JURPIKAT (Jurnal Pengabdian Kepada Masyarakat)
Kuswati Kuswati
Universitas Jember
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Dentistry Education Environmental Science Health Professions Immunology & microbiology Law, Crime, Criminology & Criminal Justice Library & Information Science Medicine & Pharmacology Public Health Social Sciences Other

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Gathering Nutritious Edible Wild Plants Based on Societies Indigenous Knowledge from Sempolan, Jember Regency Kuswati Kuswati; Widi Cahya Adi
Jurnal Biologi Tropis Vol. 21 No. 2 (2021): Mei - Agustus
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v21i2.2607

Abstract

Indonesia, as a mega biodiversity country, has various types of wild plants. Sempolan Village, part of Jember Regency, has fertile land to support the growth of a wild plant. This research investigates wild plants used as food sources by indigenous peoples in Plalangan, Sempolan Village. This study also conducts data on how wild plants were cooked, served, and enriched by nutrition notice. The method is qualitative descriptive analysis obtained from observation, interview, documentation, and literature study. So, research results found 26 species and grouped them into 19 families. In addition, the locality of these species is in yards, fields, and roadsides. The habitus identified is an herb (77%), tree (11%), shrub (8%), and liana (4%). Those foods categorize into 1) carbohydrates sources, 2) vegetables, and 3) fresh fruits. The carbohydrate sources mostly served as a side dish, compote, and flour by stewing and frying. The vegetables include 18 species served as complements of the main menu, which cooked for soup, curry, stir fry, ointment, and pothok. Fresh fruits comprise of 4 species were directly consume or make a salad. Furthermore, all food resources contain essential nutrients like vitamins, macro and micro minerals, and phytochemicals that are important for society's growth and healthy lives. Finally, Information on wild plants as a food source will increase food diversification as well as dishes.
Pemberdayaan Ekonomi Santri PP. NURIS Silo Melalui Wirausaha Produk Hidroponik Kuswati Kuswati; Selvi Ariyunita; Tiara Tiara; Ladiya Husna
E-Dimas: Jurnal Pengabdian kepada Masyarakat Vol 13, No 4 (2022): E-DIMAS
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/e-dimas.v13i4.12082

Abstract

Jawa Timur merupakan provinsi dengan jumlah santri terbesar keempaat di Indonesia. Warisan budaya nyantri masih sangat lekat di masyarakat sehingga pertumbuhan pesantren senantiasa meningkat setiap tahunnya. Oleh sebabnya, pondok pesantren memiliki potensi sebagai agen pemberdayaan masyaraat. PP Nurul Islam (NURIS) merupakan pesantren yang telah eksis sejak 1969. Namun, pengembangan softskill santri sampai saat ini masih terbatas karena kendala finansial dan minimnya sumber daya. Tujuan pengabdian ini adalah meningkatkan keterampilan santri melalui pelatihan dan pengembangan produk usaha berbasis hidroponik. Adapun metode pengabdian antara lain: (1) Focus Group Discussion (FGD) dan sosialisai kegiatan; (2) workshop, praktik, dan pendampingan hidroponik; dan (3) evaluasi kegiatan. Rangkaian kegiatan terlaksana selama 3 bulan, diawali kegiatan pembibitan sayur dan pembuatan instalasi hidroponik 120 lubang. Selanjutnya workshop materi kewirausahaan dan hidroponik, serta pendampingan dan hilirisasi produk. Evaluasi kegiatan berdasarkan kuisioner. Panen pertama sercapai setelah 2 bulan HST dengan keuntungan bersih mencapai Rp. 185.000. Keberhasilan kegiatan tercapai berdasarkan indikator 100% kehadiran, peningkatan wawasan siswa berdasarkan skor pretest-posttest serta penilaian kebermanfaatan, kemenarikan, dan kejelasan program.
PROGRAM WASTE TO PRODUCT UNTUK SANTRI PONDOK PESANTREN RADEN RAHMAT SUNAN AMPEL KABUPATEN JEMBER Selvi Ariyunita; Sulifah Aprilya Hariani; Kuswati Kuswati
Al-Khidmat Vol 5, No 2 (2022): Jurnal Al-Khidmat : Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Pusat Pengabdian kepada Masyarakat LP2M UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/jak.v5i2.14652

Abstract

AbstrakEdukasi pengelolaan sampah dari sumbernya sangat penting untuk mengurangi timbulan sampah di Tempat Pembuangan Akhir (TPA). Santri Pondok Pesantren sebagai agent of change perlu mendapatkan pelatihan pengelolaan sampah agar menjadi pelopor zero waste management di masyarakat. Pihak pengelola juga merencanakan untuk mengembangkan pondok pesantren yang berwawasan lingkungan. Adapun permasalahan yang dihadapi mitra, meliputi: 1). Belum tersedianya sarana pengelolaan sampah yang cukup; 2) Belum dilakukan pengelolaan sampah dari kegiatan domestik; 3) Santri belum pernah mendapatkan pelatihan kewirausahaan berbasis pemanfaatan limbah. Solusi yang ditawarkan adalah pengelolaan minyak jelantah serta pembuatan kokedama. Tujuan kegiatan ini adalah memberikan sosialisasi pengelolaan sampah serta memberikan pelatihan dengan memanfaatkan sampah sebagai bekal untuk berwirausaha berbasis lingkungan. Metode kegiatan pengabdian masyarakat ini meliputi :1). Persiapan (survey dan diskusi); 2). Keterampilan (Sosialisasi materi Pengolahan Sampah dan Pelatihan Waste to Product) dan 3). Evaluasi. Kegiatan dilaksanakan pada bulan Agustus-Oktober 2021. Kegiatan pengabdian masyarakat ini terlaksana dengan sukses sesuai dengan target yang direncanakan, meliputi penyaluran bantuan tempat sampah 3R, sosialasi urgensi pengolahan sampah serta pelatihan waste to product. Hasil evaluasi menunjukkan meningkatkan wawasan peserta kegiatan akan pengelolaan sampah serta memunculkan proyeksi untuk berwirausaha dengan memanfaatkan sampahAbstractEducation on waste management from sources is a very important activity for reducing waste generation in final disposal sites. Islamic boarding school students, as agents of change, should receive training in waste management to become pioneers of zero waste management in their community. The management team also plans to develop an environmentally friendly Islamic boarding school. The problems faced by partners include: 1) a lack of adequate waste management facilities; 2) proper waste management has not been implemented in the Islamic boarding school environment; and 3) the members of the pesantren have never received training in entrepreneurship. The purpose of this activity is to provide socialization on waste management and to provide training by utilizing waste as a source for environmental-based entrepreneurship. The solutions offered are the management of used cooking oil and Kokedama. Methods for the community service activity include: 1) preparation (survey and discussion); 2) dissemination of materials on waste processing and waste-to-product training; and 3) evaluation. The activity was carried out from August to October 2021. This community service activity was carried out successfully, meeting the planned targets, including the distribution of 3R trash bins, socialization on the urgency of waste processing, and waste-to-product training. The results of the evaluation showed that participants' knowledge of waste management increased and they developed projections for entrepreneurship by utilizing waste.
Volatile and Primary Compounds of Marsdenia brunoniana Leaves and Fruits via SPME-GC-MS Assay Hariani , S.A; Kuswati Kuswati; Vitriyani A; Kurniawan A
BIOEDUKASI Vol 21 No 2 (2023)
Publisher : PROGRAM STUDI PENDIDIKAN BIOLOGI FAKULTAS KEGURUAN DAN ILMU PENDIDIKAN UNIVERSITAS JEMBER

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/bioedu.v21i2.40338

Abstract

The genus Marsdenia is an essential genus with abundant phytochemistry. Its bioactive compounds contribute to the bioactivity of Marsdenia as drugs, biological control agents, and plant's essential oils. Marsdenia brunoniana is found wild in several places in Indonesia. There are inadequate reports in the literature concerning the chemical profiles of M. brunoniana. SPME-GC-MS is a fast, versatile, and feasible technique to identify volatile and primary compounds for further utilization of M. brunoniana. Leaves have 25 types of volatile compounds and 20 varieties in the fruit. The dominance of compounds in leaves and fruits include D-mannitol (sugar group), Octadecatrienoic acid, methyl ester; and Hexadecanoic acid (fatty acid group); Nonacosane; and Dodecanamine, N, N-dimethyl. All components have recommended functions and have been tested for bioactivity based on reference records. The information provided can be used as an initial reference for further use and testing of M. brunoniana.
W/O/W Emulsions Formula of Bacteriophages ϕPT1b As a Fruit Wash to Inhibit Pathogenic Escherichia coli Contamination Icha Khairunnisa; Erlia Narulita; Lina Winarti; Riska Ayu Febrianti; Kuswati Kuswati; Ria Yulian
Jurnal Farmasi Sains dan Komunitas (Journal of Pharmaceutical Sciences and Community) Vol 22, No 1 (2025)
Publisher : Sanata Dharma University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24071/jpsc.007143

Abstract

Pathogenic Escherichia coli infect fruit through irrigation contaminated water. Bacteriophage ϕPT1b has ability to infect E. coli and act as food security. Bacteriophage formulations as emulsion preparations increase the efficiency of application and the stability of long-term storage, one of it is W/O/W emulsions. The objective of this study was to examine the effect of cremophor RH 40, span 80 and their interaction on viscosity, droplet size and inhibition of bacteriophage ϕPT1b W/O/W emulsions against pathogenic E. coli. Factorial design method was used to get the optimum formula. The results showed that the cremophor RH 40, span 80, and their interactions increased the viscosity response, decreased the emulsion droplet size, and increased the inhibition against E. coli. FB is the optimum formula for ϕPT1b W/O/W emulsions which has 1% cremophor RH 40 and 4.5% span 80. The formula produced a viscosity of 29 dPas, an average emulsion droplet diameter size of 10.483, and an inhibition against E. coli of 8.65 m. The desirability index value of 0.905 indicates that FB meets 90.5% of the specified criteria.
Pemberdayaan Siswa Nurul Islam Silo dalam Produksi Teh Kantong dari Edible Flowers Kuswati Kuswati; Sulifah A Hariani; Maria Belgis; Aliza Zahro; Nadhiratuzzahra A D
ABDI: Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 8 No 2 (2026): Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat
Publisher : Labor Jurusan Sosiologi, Fakultas Ilmu Sosial, Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/abdi.v8i2.1695

Abstract

Desa Silo melingkupi beragam jenis pendidikan, salah satunya Ponpes Nurul Islam Silo. Lembaga non-profit ini mengintegrasikan pendidikan pesantren dan formal yang menitikberatkan pada program keagamaan, pengetahuan serta skills siswa. Namun, limitasi finansial menyebabkan rendahnya program diversifikasi pembelajaran yang sangat penting untuk membekali siswa. Di sisi lain, Desa Silo mendukung tumbuhnya banyak habitus tanaman budidaya maupun non-budidaya (tumbuh liar). Tren masyarakat urban yang beralih ke konsep natural ingredient menciptakan potensi besar untuk mengoptimalkan kekayaan SDA lokal dan tumbuhan liar tersebut. Sayangnya, pemanfaatan ini menghadapi tantangan karena pengetahuan pangan lokal masih didominasi generasi tua, serta belum spesifik menyasar potensi bagian tumbuhan liar seperti bunga (edible flowers) yang bernilai ekonomi tinggi. Oleh sebab itu, tujuan pengabdian adalah meningkatkan pengetahuan siswa MTs dan MA Nuris Silo tentang bunga liar yang dapat dikonsumsi, serta memberikan keterampilan pemanfaatan bunga menjadi olahan minuman sehat berupa teh. Kegiatan dilaksanakan dengan pendekatan Capacity Building melalui ceramah dan diskusi interaktif tentang konsep, jenis, manfaat, dan prosedur pengolahan teh bunga. Selanjutnya, kegiatan pelatihan berupa praktikum agar siswa terampil dalam pembuatan teh kantong sebagai inovasi produk. Berdasarkan asesmen pretest dan posttest pada 30 siswa, didapatkan peningkatan pengetahuan siswa dengan rerata 4,86 tentang jenis edible flowers, contoh makanan olahan, serta potensi usaha. Adapun keterampilan membuat teh kantong menggunakan 6 jenis bunga menghasilkan teh bunga sepatu yang paling disukai dengan skor preferensi 15,8/20 berdasarkan uji hedonik dengan parameter tampilan, aroma, rasa, dan warna, sedangkan teh paling kurang disukai adalah marigold. Pengabdian ini membuka peluang wirausaha kreatif berbasis bunga lokal lainnya.
Edukasi Pengolahan Makanan Sehat di RA Perwanida 15 Menuju SDGs Desa Sempolan Peduli Kesehatan Chamelia Putri; Prima Ratna Sari; Sela Rachmawati; Kuswati Kuswati
JURPIKAT Vol 7 No 1 (2026): 7.1 2026
Publisher : Politeknik Piksi Ganesha Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37339/jurpikat.v7i1.2872

Abstract

Preliminary study with the Head of the RA Perwanida 15 indicate a highly concerning issue: the absence of healthy food options for the children. In contrast, the village have strong potential as a source of nutritious food for children. The primary issue in the community’s limited knowledge and lack of initiative regarding the provision of healthy meals for children. This community service program implemented as an effective strategy to promote healthy and nutritious food through structured educational activities. The program targeted 37 mothers of students enrolled at school. The implementation team employed surveys, lectures, question-and-answer sessions, training demonstrations, and evaluation methods to deliver the educational content. The program was carried out through several stages, including needs analysis, coordination, educational delivery, and evaluation. The results indicate an improvement in the mothers’ knowledge of healthy and nutritious food after participating in the educational sessions and studying the module prepared by the team.
Co-Authors Adi, Widi Cahya Aliza Zahro Chamelia Putri Erlia Narulita Hariani , S.A Icha Khairunnisa Kurniawan A Ladiya Husna Lina Winarti Maria Belgis Nadhiratuzzahra A D Prima Ratna Sari Ria Yulian Riska Ayu Febrianti Sela Rachmawati Selvi Ariyunita Selvi Ariyunita Sulifah A Hariani Sulifah Aprilya Hariani Tiara Tiara Vitriyani A