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All Journal Exact Paper In Compilation (EPIC) E-Amal: Jurnal Pengabdian Kepada Masyarakat Scripta Technica: Journal of Engineering and Applied Technology Servitia: Journal of Community Service and Engagement
Anita Anita
Universitas Islam Majapahit
Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Mechanical Engineering Social Sciences Transportation Other

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PELATIHAN PEMBUATAN KERUPUK “DEBOG PISANG” DALAM UPAYA PENINGKATAN PENDAPATAN KELUARGA DI DESA KONANG KECAMATAN GLAGAH LAMONGAN JAWA TIMUR Anita Anita; Eko Sutrisno; Pinasthika R W Wiratara; Raida Amelia Ifadah
E-Amal: Jurnal Pengabdian Kepada Masyarakat Vol 1 No 2: Mei 2021
Publisher : LP2M STP Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47492/eamal.v1i2.587

Abstract

Tanaman pisang merupakan tanaman yang mudah ditemukan di daerah-daerah di Indonesia. Sampai saat ini bagian tanaman pisang yang dimanfaatkan oleh masyrakat adalah buah, kulit dan daunnya. Sementara debog pisang / batang pisang belum banyak dimanfaatkan kecuali untuk pakan bebek. Seiring dengan ilmu pengetahuan yang berkembang, ternyata debog pisang mengandung gizi seperti serat, karbohidrat dan Vitamin yang masih bisa dimanfaatkan dalam bentuk oalahan pangan. Hal ini memungkinkan debog pisang diolah menjadi olahan makanan ringan yang disukai semua kalangan dan semua umur seperti olahan kerupuk. Desa konang Kecamatan Glagah Lamongan merupakan desa yang hampir setiap sudut rumah pekarangan mempunyai tanaman pisang, tentunya sangat memungkinkan untuk dilakukan pelatihan kepada warga setempat membuat olahan kerupuk debog pisang. Tujuan dari pengabdian masyarakat ini adalah memberikan pelatihan kepada anggota Ibu-ibu PKK desa Konang Kecamatan Glagah Lamongan melalui praktek atau demo langsung serta memberikan pelatihan teknik pengemasan agar terjamin mutu cita rasa produk.Program pengabdian masyarakat ini dilakukan dalam 3 tahap yaitu pembuatan kerupuk debog pisang, pengemasan menggunakan standing pouch dan membuat label pengemasan. Dampak positif dari kegiatan pengabdian masyarakat ini antara lain mengurangi limbah debog pisang, memberikan pengetahuan pembuatan kerupuk debog pisang dan meningkatkan ketrampilan dalam menentukan pengemasan suatau produk pangan dan membantu meningkatkan pendapatan secara ekonomi masyarakat Desa Konang Kecamatan Glagah Lamongan
Analisis Literasi Tujuan Pembangunan Berkelanjutan (SDGs) dalam Membentuk Perilaku Kepedulian Lingkungan Eko Sutrisno; Nuril Ahmad; Anita Anita; Moch. Ichdah Asyarin Hayau Lailin
Journal of Engineering and Applied Technology Vol 2 No 1 (2026): : June: Scripta Technica: Journal of Engineering and Applied Technology
Publisher : CV SCRIPTA INTELEKTUAL MANDIRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.65310/kc2xxn28

Abstract

The integration of Sustainable Development Goals (SDGs) literacy into higher education serves as a critical instrument for accelerating green campus culture as a manifestation of ecological responsibility. This study examines how systematic implementation of environmental policies and sustainability-oriented curricula transforms theoretical knowledge into tangible, pro-environmental academic behaviors among students. Empirically, the research demonstrates that high student engagement in waste management and energy efficiency reflects the successful internalization of sustainability literacy into daily habituation. Furthermore, the synthesis of ethical values and global sustainability principles empowers students to develop innovative solutions to environmental challenges. As a living laboratory, universities play a pivotal role in bridging the gap between ecological awareness and actionable commitment. The findings indicate that reflective and applied educational approaches significantly enhance students' long-term dedication to environmental preservation, effectively preparing graduates to act as agents of change in professional and societal domains.  
Revolusi Pangan Fungsional Kacang Hijau Fermentasi dengan Inokulum Tradisional Nuril Ahmad; Anita Anita; Naili Ismawati; M.Adik Rudiyanto
Exact Papers in Compilation (EPiC) Vol. 7 No. 3 (2025): Agustus 2025
Publisher : Lembaga Penelitian Pengabdian Masyarakat Universitas KH. A. Wahab Hasbullah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32764/epic.v7i3.1496

Abstract

Tujuan penelitian ini adalah untuk mengeksplorasi potensi kacang hijau yang difermentasi menggunakan inokulum tradisional sebagai sumber pangan fungsional yang terjangkau dan menyehatkan. Metode penelitian meliputi fermentasi kacang hijau dengan inokulum tradisional yang diperoleh dari [sebutkan sumber inokulum tradisional, contoh: sisa fermentasi sebelumnya, ragi tape], analisis kandungan nutrisi (protein, serat, vitamin, mineral), uji aktivitas antioksidan, serta identifikasi mikroorganisme dominan yang terlibat dalam proses fermentasi. Hasil penelitian menunjukkan bahwa fermentasi kacang hijau dengan inokulum tradisional secara signifikan meningkatkan kadar protein dan serat, serta meningkatkan aktivitas antioksidan dibandingkan dengan kacang hijau mentah. Identifikasi mikroorganisme mengungkapkan keberadaan bakteri asam laktat (BAL) seperti [sebutkan jenis BAL yang teridentifikasi jika ada, contoh: Lactobacillus plantarum] yang berperan penting dalam proses fermentasi dan memberikan efek probiotik. Pembahasan difokuskan pada mekanisme peningkatan nutrisi dan aktivitas antioksidan selama fermentasi, serta potensi aplikasi produk fermentasi kacang hijau sebagai pangan fungsional yang mudah diakses oleh masyarakat luas. Kesimpulan penelitian ini adalah fermentasi kacang hijau menggunakan inokulum tradisional merupakan metode yang efektif untuk menghasilkan pangan fungsional yang lebih murah, lebih sehat, dan berpotensi meningkatkan kesehatan masyarakat.
Pemberdayaan Masyarakat Melalui Pelatihan Pembuatan Tepung Modified Cassava Flour (Mocaf) Sebagai Upaya Peningkatan Nilai Tambah Singkong dan Penguatan Ekonomi Desa Sidomulyo Wasis Sulistiyono; Rizki Tri Fikrianto; Khoirul Dwi Prastiyawan; M Amirul Fauzi; Febri Randa Wahyu Setiyawan; Laukhil Oktakhib Nalendra; Anita Anita; Soffa zahara
Journal of Community Service and Engagement Vol 2 No 1 (2026): August: Servitia: Journal of Community Service and Engagement
Publisher : CV SCRIPTA INTELEKTUAL MANDIRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.65310/8nvtc906

Abstract

Sidomulyo Village has considerable cassava potential that can be developed through processing into Modified Cassava Flour (MOCAF) as a value-added product. This KKN PMM program aimed to improve community knowledge, skills, and capacity through participatory MOCAF production training. The activities included potential identification, socialization, educational sessions, demonstrations, hands-on production, mentoring, monitoring, and evaluation. The MOCAF production process consisted of raw material selection, peeling, washing, slicing, 24-hour fermentation using Raprima yeast, rewashing, drying, milling, sieving, and packaging. The results showed that participants understood the function of each production stage, particularly fermentation, drying, particle-size uniformity, process hygiene, and packaging. The training also broadened community awareness of food diversification, MSME development, and cassava utilization as an intermediate product that is easier to store, package, and market. The program established an initial foundation for strengthening the village economy through improved community capacity, locally based enterprise development, and stronger community institutions. Program sustainability requires quality standardization, regular production, product innovation, business record-keeping, continued mentoring, and expanded market access so that economic benefits can be measured more objectively, supported by sustained collaboration among universities, village government, community groups, and local business actors.
Pembuatan Pupuk Kompos Berbahan Baku Limbah Pertanian Sebagai Upaya Pengelolaan Limbah Dan Peningkatan Nilai Ekonomi Masyarakat Danang Haris Fakhrulloh; Akhmad Firman Ma'ruf; Vanky Sanjaya Putra; Akbar imam Muhammad Basofi; Muchammad Adimas Santoso; Anita Anita; Soffa Zahara
Journal of Community Service and Engagement Vol 2 No 1 (2026): August: Servitia: Journal of Community Service and Engagement
Publisher : CV SCRIPTA INTELEKTUAL MANDIRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.65310/h0esf025

Abstract

Agricultural waste, particularly rice straw, is an organic residue that may cause environmental problems when not properly managed. This community service program aimed to improve agricultural waste utilization through compost production while increasing its functional and economic value for the community of Sidomulyo Village, Bangsal District, Mojokerto Regency. The program applied a participatory approach through observation, coordination, socialization, training, hands-on practice, fermentation assistance, and evaluation. The materials consisted of 100 kg of rice straw, 10 kg of rice bran, 10 kg of rice husk charcoal, EM4, molasses, and water, followed by a fermentation process lasting 14–21 days. The results showed that rice straw could be processed into physically more homogeneous compost suitable for agricultural use. The program also improved community knowledge and skills in productive agricultural waste management. Material and packaging costs totaled IDR 109,600, indicating potential cost efficiency through local resource utilization. Overall, rice straw composting integrates environmental, agronomic, empowerment, and economic benefits. Further development requires quality standardization, nutrient testing, improved packaging, and marketing strategies to strengthen product competitiveness and support sustainable community-based agricultural waste management practices in future.
Co-Authors Akbar imam Muhammad Basofi Akhmad Firman Ma'ruf Danang Haris Fakhrulloh Eko Sutrisno Febri Randa Wahyu Setiyawan Khoirul Dwi Prastiyawan Laukhil Oktakhib Nalendra M Amirul Fauzi M.Adik Rudiyanto Moch. Ichdah Asyarin Hayau Lailin Muchammad Adimas Santoso Naili Ismawati Nuril Ahmad Nuril Ahmad Pinasthika R W Wiratara Raida Amelia Ifadah Rizki Tri Fikrianto Soffa Zahara Vanky Sanjaya Putra Wasis Sulistiyono