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All Journal Jurnal AGROTEKNOLOGI Jurnal Agroindustri AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Jurnal Aplikasi Teknologi Pangan Jurnal Teknologi Agro-Industri Jurnal Agroqua: Media Informasi Agronomi dan Budidaya Perairan Journal of Tropical AgriFood Abdimas UNWAHAS : Jurnal Pengabdian Masyarakat UNWAHAS Abdihaz: Jurnal Ilmiah Pengabdian pada Masyarakat Dharma Raflesia : Jurnal Ilmiah Pengembangan dan Penerapan IPTEKS Jurnal Agriovet SINTA Journal (Science, Technology, and Agricultural) Jurnal PADAMU NEGERI (Pengabdian pada Masyarakat Bidang Eksakta) Jurnal Dehasen Untuk Negeri Sci-Tech Journal Jurnal Dehasen Mengabdi

Lina Widawati

Universitas Dehasen Bengkulu

Author-ID : 511786

Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Astronomy Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Transportation Veterinary Other

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PEMBERDAYAAN KELOMPOK PEREMPUAN MELALUI PENINGKATAN PRODUK LOKAL DI KECAMATAN SUKARAJA KABUPATEN SELUMA PROVINSI BENGKULU Hesti Nur'aini; Lina Widawati; Dewi Suranti
DHARMA RAFLESIA Vol 15, No 2 (2017): DESEMBER
Publisher : Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33369/dr.v15i2.4054

Bukit Peninjauan II and Sido Luhur village are located in Sukaraja Sub District Seluma District Bengkulu Province with low economic growth. The community professions of Bukit Peninjauan II and Sido Luhur village are farmers and construction workers, while the majority of women act as housewives or unskilled laborers, resulting in a relatively low level of community welfare. The purpose of this community service activity is to establish a food processing business unit (carrot sticks, sweet potato sticks, ebi macaroni and sweet potato macaroni, and increasing skills and knowledge of woman group members about food processing). The result of this activity is small business in processing of carrot sticks, sweet potato sticks, sweet potato macaroni and ebi macaroni which is managed by Mawar Melati (Bukit Peninjauan II) and Mandiri Jaya (Sido Luhur), with the trademark Mawar Melati and Bintang Rafflesia. In addition to counseling and production process training, team together with partners also make the formation of packaging and labeling design, the provision of assistance of production tools and the application of marketing methods in the form of blogspot and socialization of small industry financial management.Keywords: local product, woman groups, small business

Pengabdian Masyarakat Mahasiswa Di Pondok Pesantren Roudlhotul Ulum Zhazha Zhazha; Mumun Mumun; Yusun Yusun; Banu Mahendro; Dedi Dedi; Yudha Yudha; Eko Sumartono; Yossie Yumiyati; Lina Widawati
Jurnal Dehasen Untuk Negeri Vol 2 No 2 (2023): Juli
Publisher : Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/jdun.v2i2.4049

This PMM activity was carried out at the Roudlotul Ulum Islamic Boarding School, which is one of the Islamic boarding schools located in Jenggalu Village, Sukaraja Subdistrict, Seluma Regency, under the name Arraudhah Alhamid Foundation. The problem faced is that the location of the pesantren is quite far to seek treatment at the puskesmas or hospital. Erratic weather changes sometimes make students sick. Sometimes students also bring their own medicines from home, or teachers and teaching staff also prepare these medicines. In fact, there are many plants that can be used as herbal medicines to treat diseases. The method used was counseling and practice of making ginger candy and also handing over medicinal plant seeds. From the implementation of this activity, it provides benefits as a form of problem solving in the boarding school, through providing material about the benefits of family medicinal plants, practicing making ginger candy as a medicine to boarding school students, and also providing and planting medicinal plant seeds for the boarding school, especially for students.

KARAKTERISTIK MUTU SNACK BAR TINGGI PROTEIN BERBASIS TEPUNG JAGUNG DAN BIJI KETAPANG Febrianza, Herry; Widawati, Lina; Nur'aini, Hesti
Jurnal Agriovet Vol. 6 No. 2 (2024): JURNAL AGRIOVET
Publisher : LPPM UNIVERSITAS KAHURIPAN KEDIRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51158/agriovet.v6i2.1092

Corn and ketapang seeds can be processed into snack bar because they are high in carbohydrates and contain protein and fiber. This research aims to analyze the physical, chemical, organoleptic properties, best formulation of snack bars based on corn flour and ketapang seeds. In this study, there were 6 variations in the ratio of raw material composition treatments, namely wheat flour: corn flour (0:50; 25:25; 50:0) and the addition of ketapang seeds (25, 50). The research results show that the average yield for snack bars is between 64.29% and 73.81%. The highest average snack bar texture was in the composition treatment of wheat flour: corn flour: ketapang seeds 0:50:25, namely 3.34 mm. The lowest average water content of snack bars was in the composition treatment of wheat flour: corn flour: ketapang seeds 25:25:25, namely 18.78%. The highest average protein content of snack bars in the treatment composition of wheat flour: corn flour: ketapang seeds 0:50:50 was 9.28%. The best formulation of snack bar based on organoleptic parameters is the treatment of the composition of wheat flour: corn flour: ketapang seeds 0:50:50 with a color value of 3.65 (like), taste 3.65 (like), aroma 3.80 (like, and texture 3.95 (like).

Pengembangan Produk Olahan Kopi Di Smk Agribisnis Dangau Datuk, Kota Bengkulu Widawati, Lina; Sumartono, Eko; Moulina, Methatias Ayu; Fariadi, Herri; Andriani, Evi
Jurnal PADAMU NEGERI (Pengabdian pada Masyarakat Bidang Eksakta) Vol. 2 No. 2 (2021)
Publisher : Perkumpulan Dosen Muda (PDM) Bengkulu

SMK Agribisnis Dangau Datuk di bawah naungan Yayasan Akademi Peradaban Desa Dangau Datuk merupakan Sekolah Menengah Kejuruan berbasis Agribisnis Pengolahan Hasil Pertanian dengan Visinya mendidik generasi berperadaban. Sistem pembelajaran di SMK ini lebih banyak praktik di lapangan, dimana terdapat bangunan yang mendukung kegiatan siswa-siswanya untuk praktik pengolahan produk menjadi barang jadi. Salah satu bahan hasil pertanian yang berpotensi adalah kopi, dimana kopi memiliki nilai ekonomis tinggi. Sehingga perlunya pelatihan dan sosialisasi diversifikasi pangan berbasis kopi. Selama ini kopi hanya dijadikan olahan minuman saja, padahal kopi juga dapat dikembangkan menjadi olahan unik salah satunya selai kopi dan klepon kopi. Pelatihan pengolahan selai kopi dan klepon kopi di SMK Agribisnis Dangau Datuk diharapkan dapat meningkatkan keterampilan siswa-siswi di SMK tersebut.Kata Kunci:Â pengembangan produk, olahan kopi, selai kopi, klepon kopiÂ Â

Pengolahan Kecap Jamur Tiram Menggunakan Enzim Bromelin di SMKN 7 Kota Bengkulu Widawati, Lina; Azhari, Diah; Mujiono, Mujiono; Darius, Darius
Jurnal Dehasen Untuk Negeri Vol 3 No 2 (2024): Juli
Publisher : Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/jdun.v3i2.6495

Oyster mushrooms have a high nutritional content, so they are often used as a base for dishes or snacks. Because of the high protein and glutamic acid content in oyster mushrooms, they have the opportunity to be processed into soy sauce. The use of bromelain enzyme from pineapple juice can produce oyster mushroom soy sauce with good quality characteristics. Oyster mushrooms provide dietary fiber and other ingredients that can improve health. Oyster mushroom is a very interesting prospect, because it is a commodity that has a fairly high quality demand. SMKN 7 Bengkulu City has an industrial and culinary department. The knowledge and skills of students on the progress of the oyster mushroom marketing business and its processed diversification results are still relatively underdeveloped. This is due to several factors including: lack of knowledge and skills in food processing, relatively small interest of students in the process of diversifying processed foodstuffs, and relatively small skills of students in extending shelf life and increasing the economic value of food products. Modern packaging and labeling, oyster mushroom soy sauce products using bromelain enzyme will become more economically valuable and feasible to develop and allow for expansion of the marketing area. Therefore, the community service team together with partners identified that it is necessary to improve soft skills and skills for students of SMKN 7 Bengkulu City, which can be done through training and applications in community service programs.

SOSIALISASI KONSUMSI PANGAN ORGANIK DAN KEAMANAN PANGAN DI SMKIT DEHASEN KOTA BENGKULU Widawati, Lina
ABDIMAS UNWAHAS Vol 9, No 2 (2024): -
Publisher : Universitas Wahid Hasyim Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31942/abd.v9i2.10754

SMKIT Dehasen Kota Bengkulu merupakan sekolah menengah kejuruan berbasis agribisnis dan pengolahan hasil pertanian. Siswa-siswi SMKIT Dehasen Kota Bengkulu dipersiapkan menjadi tenaga yang terampil dalam budidaya tanaman pangan, pengolahan hingga pemasaran hasil pertanian. Untuk mendukung visi SMK tersebut dalam membekali siswa-siswinya dalam hal budidaya, pengolahan hingga pemasaran hasil pertanian, maka dilakukan sosialisasi konsumsi panan organik dan keamanan pangan. Tujuan dari sosialisasi ini antara lain dapat memberikan tambahan pengetahuan mengenai sistem pertanian organik, pengolahan pangan organik, dan keamanan pangan segar maupun olahan. Kegiatan ini dilakukan dengan metode seminar serta tanya jawab yang disambut antusias oleh pihak sekolah. Dari hasil kegiatan ini mampu meningkatkan pengetahuan siswa-siswi SMKIT Dehasen Kota Bengkulu mengenai sistem pertanian organik dan manfaat mengkonsumsi pangan organik, meningkatnya keterampilan dalam pengolahan pangan organik dan pemasaran pangan organik serta meningkatnya pengetahuan tentang keamanan pangan segar maupun olahan.

Pengaruh Variasi Konsentrasi Sukrosa dan Gelatin terhadap Mutu Marshmallow Buah Kemang (Mangifera kemanga) Widawati, Lina
Jurnal Teknologi Agro-Industri Vol. 11 No. 2 (2024): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v11i2.190

Kemang fruit (Mangifera kemanga) has a sour and slightly sweet taste and has micronutrient potential. To improve the quality of kemang fruit, it can be processed into marshmallow. The aim of this research is to characterize the physical, chemical and organoleptic properties and analyze the benefits of kemang fruit marshmallow. In this study there were two treatments, namely sucrose concentration (40% and 50%) and gelatin concentration (10%, 12%, 12%). The results of the overrun analysis of kemang fruit marshmallow ranged from 23.25% to 25.39%. The results of the texture analysis of the kemang fruit marshmallow were between 140.00 mm and 301.33 mm. The water content of kemang fruit marshmallow was highest in the 40% sucrose concentration and 10% gelatin treatment, namely 47.55%. The total sugar content of kemang fruit marshmallow was highest in the 50% sucrose concentration and 14% gelatin treatment, namely 1.23%. Vitamin C in kemang fruit marshmallow was highest in the treatment with a sucrose concentration of 50% and gelatin 14%, namely 22.23%. Based on organoleptic test analysis, treatment with a sucrose concentration of 40% and gelatin 14% gave the highest assessment, namely in terms of color 4.05 (like), taste 4.11 (like), flavour 3.75 (like) and texture 4.00 (like).

Sosialisasi dan Pelatihan Pengolahan Pisang Crispy dan Selai Kopi di Simpang Kandis, Kelurahan Sumber Jaya Kota Bengkulu Syahputra, Yudian; Wulandari, Suci Rahma; Puspita, Beni; Widawati, Lina; Andriani, Evi
Jurnal Dehasen Mengabdi Vol 2 No 1 (2023): Maret-Agustus
Publisher : Universitas Dehasen Bengkulu

Simpang Kandis especially RT 17 RW 01 has 109 families, with community jobs as traders, daily workers, self-employed, government employees and private employees. On average, only the husbands work, while the mothers are only housewives. The activities that are usually carried out by housewives are usually managing their yard, which is mostly planted with “jantan” bananas and kepok bananas, and only participating in PKK activities. So that the aim of the training in processing crispy bananas and coffee jam in the Simpang Kandis Region is to provide new skills in processing crispy bananas and coffee jam, attractive packaging and appropriate marketing. After this socialization and training, it can provide new skills to the PKK Women's Group in the Simpang Kandis RT 17 area regarding procedures for processing crispy bananas and coffee jam, simple packaging technology, and the right marketing strategy for crispy bananas and coffee jam

Sosialisasi dan Pelatihan Pengolahan Telur Asin Bebek dan Burung Puyuh di Perumahan Griya Betungan Asri Kota Bengkulu Widawati, Lina; Andriani, Evi; Fariadi, Herri; Perata, Lusita Dian; Sihite, Devi Monika
Jurnal Dehasen Mengabdi Vol 2 No 1 (2023): Maret-Agustus
Publisher : Universitas Dehasen Bengkulu

Eggs are a source of animal protein which tastes good and delicious, easy to digest and highly nutritious. The weakness of eggs is that they are easily damaged, so one way of preserving them that doesn't change their nutrition is salting them. Salted eggs which are often found in traditional markets or supermarkets are original products of the Indonesian people which are done in a Home Industry. The purpose of the socialization and salted egg processing training is to improve soft skills and skills for PKK mothers at Griya Betungan Asri Housing, Bengkulu City. Socialization and training on turning duck eggs and quail eggs into salted eggs is carried out through education, training and application in the Community Service program. By holding this socialization and training, the knowledge and skills of PKK mothers in Griya Betungan Asri Housing, Bengkulu City, regarding technology processing and packaging of salted duck and quail egg products. As well as increasing the knowledge and skills of PKK women in Griya Betungan Asri Housing, Bengkulu City regarding label design and product packaging

Edukasi Pembuatan Teh Celup Bunga Telang Dengan Penambahan Jahe Dan Serai Di Kelurahan Rawa Makmur RT 09 Kecamatan Muara Bangkahulu Kota Bengkulu syaida, Femmi Muhar; Sari, Anjelia Puspita; Saputra, Febry Dian; Dwi S, Muhammad Efrizal; Widawati, Lina; Meisya, Hilda; Afriani, Ririn
Jurnal Dehasen Mengabdi Vol 4 No 1 (2025): Maret-Agustus
Publisher : Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/jdm.v4i1.8107

Kelurahan Rawa Makmur RT 09 Muara Bangkahulu District is one of the areas in Bengkulu City, where the majority of the livelihoods are laborers and traders. Currently in Rawa Makmur RT 09, especially the PKK women are empowering ornamental plants, namely telang flowers. Besides being an ornamental plant, the flowers have health benefits and have the potential to be processed as herbal drinks. Telang flowers are blue, purple or purplish blue in color which comes from anthocyanin compounds. The compound is beneficial for health because it has antioxidant activity. Anthocyanins found in telang flowers have good stability, so they are often used as natural dyes in food. Apart from being a colorant, the anthocyanin content in telang flowers has a function as a source of antioxidants that function as an antidote to free radicals in the body. Tea is a raw material for refreshing drinks that is widely known and favored by people around the world. Currently, various kinds of herbal teas have been developed, such as spice tea, moringa tea, and telang flower tea, which contain many antioxidants that are good for the body. Telang flower herbal tea has the disadvantage that the aroma of telang flowers is less favorable when brewed. Therefore, to produce flavorful tea, additional ingredients are needed that can be used as aroma enhancers, such as pandan leaves, ginger rhizomes, and lemongrass stems.

Co-Authors Ageng Sanjaya Alan Oktarianto Andwini Prasetya Andwini Prasetya, Andwini Arif, Hilda Meisya Azzahra, Putri Banu Mahendro Budiyanto Budiyanto Bursamin, Bursamin Darius Darius Dedi Dedi Dewi Suranti Diah Azhari Dwi S, Muhammad Efrizal Eko Sumartono, Eko Eva Ramalia Sari Eva Ramalia Sari Evi Andriani Evi andriani, Evi Fahrur Razie Febrian Sutata Febrianza, Herry Hendri Hardiyanto Herri Fariadi, Herri Herry Febrianza Hesti Nur'aini Hesti Nur’aini Julman hadi Jurois Meksi Jusuf Wahyudi Lena Elfianty Lindah Anggraini Meirita Sari Meisya, Hilda Meta Haryani Methatias Ayu M Methatias Ayu Moulina, Methatias Ayu Muharsyaida, Femmi Mujiono Mujiono Mukmin - Mumun Mumun Munhedi Vierzhen Novian Firnando Nur'aini, Hesti Nurâ€™aini, Hesti Perata, Lusita Dian Pinardi, Jaka Puspita, Beni Putri, Welin Camelia Rabiul Armala Rifaldo Greastwonnio Ririn Afriani Riswan Mulyadi Saputra, Febry Dian Sari, Anjelia Puspita Sihite, Devi monika Siska Apriyani Siti Helmyati Sukmawati - Susi Efrianti Syahputra, Yudian syaida, Femmi Muhar Wulandari, Suci Rahma Yossie Yumiyati Yudha Yudha Yusun Yusun Zhazha Zhazha

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