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All Journal Biosfer: Jurnal Tadris Biologi BIOTIK: Jurnal Ilmiah Biologi Teknologi dan Kependidikan Pedagogik : Jurnal Ilmiah Pendidikan dan Pembelajaran Fakultas Tarbiyah Unversitas Muhammadiyah Aceh Indonesian Community Journal Jurnal Natural Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan Depik Jurnal Ilmu-Ilmu Perairan, Pesisir, dan Perikanan Biosainsdik: Biologi Sains dan Kependidikan Marsipature Hutanabe: Jurnal Pengabdian Kepada Masyarakat
Suwarniati Suwarniati, Suwarniati
Department Of Biology, Faculty Of Islamic, Universitas Muhammadiyah Aceh, Banda Aceh, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Neuroscience Physics Public Health Social Sciences Other

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Journal : Indonesian Community Journal

 1 
Sosialisasi Peningkatan Pengetahuan Gizi pada UMKM Pembuatan Kue Tradisional Aceh di Lamlhom Kecamatan Lhoknga Kabupaten Aceh Besar Qurratu Aini; Meutia Zahara; Suwarniati Suwarniati; Ulia Hanum; Nurul Fajriana; Cut Novrita Rizki; Mauizzah Hasanah; Fatemah Rosma
I-Com: Indonesian Community Journal Vol 3 No 2 (2023): I-Com: Indonesian Community Journal (Juni 2023)
Publisher : Fakultas Sains Dan Teknologi, Universitas Raden Rahmat Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (572.042 KB) | DOI: 10.33379/icom.v3i2.2753

Abstract

Kegiatan Pengabdian kepada Masyarakat dengan judul Sosialisasi Peningkatan Pengetahuan Gizi pada UMKM Pembuatan Kue Tradisional Aceh di Lamlhom Kecamatan Lhoknga Kabupaten Aceh Besar bertujuan meningkatkan pemahaman masyarakat produsen kue tradisional agar dapat memilih bahan-bahan yang tepat dalam proses pembuatan kue sehingga nilai gizinya tetap terjaga. Selanjutnya juga dilakukan sosialisasi tentang metode pelestarian kue tradisional Aceh, sosialisasi tentang branding dan marketing, serta sosialisasi tentang packing dan kemasan. Sasaran kegiatan ini adalah masyarakat pemilik usaha kue tradisional Aceh yang berada di Desa Lamlhom Kecamatan Lhoknga Kabupaten Aceh Besar. Kegiatan pengabdian kepada masyarakat ini dilaksanakan di rumah produksi kue tradisional Aceh Start Dodol dengan metode ceramah, simulasi dan diskusi.
Pemanfaatan Bioteknologi pada Pembuatan Makanan Probiotik Yoghurt yang Halalan Thayyiban Nurul Fajriana; Ulia Hanum; Qurratu Aini; Cut Novrita Rizki; Meutia Zahara; Suwarniati Suwarniati; Mauizah Hasanah; Fatemah Rosma; Manja Manja; Nurhidayatun Rahma
I-Com: Indonesian Community Journal Vol 4 No 4 (2024): I-Com: Indonesian Community Journal (Desember 2024)
Publisher : Fakultas Sains Dan Teknologi, Universitas Raden Rahmat Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70609/icom.v4i4.5583

Abstract

ABSTRACT The creation of probiotic food/drinks emerged from awareness of the importance of public health and the role of probiotics in improving the balance of the gut microbiota. In this context, probiotics provide significant benefits for the digestive and immune systems. However, there are still many people who do not know the benefits of probiotics and how to include them in their daily diet. Therefore, through this outreach activity, it is hoped that it can increase public understanding about probiotics and provide practical skills in making probiotic food/drinks at home. The methods used in PkM activities are lectures/presentation of material, demonstrations, discussions and presentations. Several steps in the process of making yoghurt, namely: (1) Selection of raw materials, (2) Heating the milk, (3) Cooling the milk, (4) Adding starter culture, (5) Fermentation for 8-12 hours, (6) Cooling and storage. It should be noted that variations in raw materials, methods and types of lactic acid bacteria used can produce yoghurt with different characteristics. Therefore, the process of making yoghurt in this PKM activity meets halalan thayyiban standards.
Pemberdayaan Inovasi LORALI dalam Pengembangan Ekoenzim di Pesantren Baitul Arqam, Aceh Besar Suwarniati Suwarniati; Qurratu Aini; Meutia Zahara; Rosnidarwati Rosnidarwati
I-Com: Indonesian Community Journal Vol 4 No 4 (2024): I-Com: Indonesian Community Journal (Desember 2024)
Publisher : Fakultas Sains Dan Teknologi, Universitas Raden Rahmat Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70609/icom.v4i4.5825

Abstract

This community service program aims to re-use Eco-Friendly Organic Waste (LORALI) for the production of eco-enzyme. The program begins with a socialization session on the benefits of eco-enzyme, the techniques for making it, and its derivative products, targeted at both the pasantren (Islamic boarding school) management and its students. It is hoped that the partners will be able to manage organic waste independently, reduce environmental pollution, and enhance students' skills in eco-enzyme production and entrepreneurship, ultimately contributing to economic improvement. The results indicate that students’ knowledge and skills in eco-enzyme production have increased, as evidenced by high-quality, contamination-free products produced during the program.
Co-Authors Achmad Zacky Aini, Qurratu Amiren, Muslim Cut Novrita Rizki Cut Novrita Rizki Dewi, Melani Fadhila, Arief Fadhillah, Nada Fairuz Yusoff, Siti Fajriana, Nurul Fatemah Rosma Ira Mirza Loki, Orismi Mahlil Yulian Winda Manja Manja Manja, Manja Maria Ulfa Mauizah Hasanah Mauizah Hasanah Mauizzah Hasanah Meutia Zahara Mirza, Ira Muslim Amiren Muslim Muslim MUSLIM MUSLIM Muslim Muslim muslim muslim Nada Fadhillah Nurhidayatun Rahma Nurul Fajriana Nurul Fajriana Nurul Fajriana Orismi Loki Pertiwi, Rini QURRATU AINI Rini Pertiwi Rizki, Cut Novrita Rosma, Fatemah Rosnidarwati Rosnidarwati Ulia Hanum Ulia Hanum Ulia Hanum, Ulia Winda, Mahlil Yulian Zacky, Achmad Zikra Zikra