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All Journal JURNAL KIMIA SAINS DAN APLIKASI Jurnal Akuntabilitas Manajemen Pendidikan agriTECH Professional : Jurnal Komunikasi dan Administrasi Publik Jurnal Teknologi Agro-Industri Jurnal Agroqua: Media Informasi Agronomi dan Budidaya Perairan AGRITROPICA : Journal of Agricultural Sciences JMM (Jurnal Masyarakat Mandiri) Indonesian Food Science and TechnologyJournal Martabe : Jurnal Pengabdian Kepada Masyarakat Jurnal Pengabdian Magister Pendidikan IPA Kumawula: Jurnal Pengabdian Kepada Masyarakat Jurnal Abdi Insani Dharma Raflesia : Jurnal Ilmiah Pengembangan dan Penerapan IPTEKS Madaniya Jurnal Inovasi Pengabdian Masyarakat Pendidikan Newton-Maxwell Journal of Physics Journal of Innovation in Applied Natural Science
Ulfah Anis
Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Bengkulu
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Physics Social Sciences Other

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Forecasting Using the Time Series Forecasting Model at SMEs Pempek Dang Tirta, Banyumas, Central Java Firmansyah, Firmansyah; Fatharani, Arina; Anis, Ulfah
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.v11i2.199

Abstract

Erratic product demand makes manufacturers create strategies to minimize unsold products. Products that are stored for a long time can cause losses, so forecasting is needed to calculate future product demand. The method used in this study uses a time series forecasting model at SMEs Pempek Dang Tirta. The quantitative data used covers the period January 2022-August 2023. The results of the calculation of the naïve bayes, exponential smoothing, Simple Moving Average (SMA), and Least Square models are presented in the table. The MAD (Mean Absolute Deviation) value indicates that the average deviation of the yb data from its mean value is about 1060.82 and The least square value obtained is 306.44 indicating that it could be the constant or intercept value of the resulting regression model.
Physical Characteristics of Substituted Biscuits with Bee Pollen Anis, Ulfah; Fatharani, Arina; Yuwita, Fitri; Gusriani , Ika
AGRITROPICA : Journal of Agricultural Sciences Vol. 7 No. 1 (2024)
Publisher : Badan Penerbitan Fakultas Pertanian (BPFP)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agritropica.7.1.28-33

Abstract

Bee pollen is one of the popular bee products besides propolis and honey. It contains good nutrition for the body and has been used to boost nutrition as a fortification or substitution ingredient in various food preparations such as biscuits. This study aims to determine the effect of storage time on the physical characteristics of a substituted biscuit with bee pollen. The experimental design was a Completely Randomized Design (CRD) with one factor as the storage time of days 0, 2, 5, 7, 9, 12, 14, 16, and 19. The result showed that the storage time significantly influenced the texture and weight change of substituted biscuits with bee pollen while the water content was not significantly affected.
Peningkatan Kapasitas Pelaku Usaha Ultra Mikro (UMi) Kota Bengkulu Melalui Program Inkubasi Bisnis Windirah, Nola; Novanda, Ridha Rizki; Barchia, Faiz; Rahman, Refpo; Komalasari, Delia; Anis, Ulfah; Husna, Muhimmatul; Agwil, M. Winalia; Saputra, Ismed; Yusuf, Muhammad; Hendrawan, Faiz Rasyid; Arif, Prasetya; Sopian, Mochamad
DHARMA RAFLESIA Vol 23 No 1 (2025): JUNI (ACCREDITED SINTA 5)
Publisher : Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33369/dr.v23i1.38782

Abstract

Abstrak: Pelaku usaha ultra mikro seringkali menghadapi berbagai kendala. Termasuk keterbatasan akses terhadap pembiayaan, kurangnya pengetahuan tentang manajemen bisnis, dan minimnya dukungan dalam aspek legalitas serta pemasaran produk. Program inkubasi bisnis oleh Inkubator Bisnis Teknologi Universitas Bengkulu (IBT Unib) yang berkolaborasi dengan Pusat Investasi Pemerintah (PIP), Kementerian Keuangan RI bertujuan untuk memberdayakan debitur atau calon debitur Pembiayaan UMi melalui serangkaian kegiatan peningkatan kapasitas. Subyek pengabdian pada program ini yakni Pelaku Usaha Ultra Mikro (UMi) Kota Bengkulu yang menerima pembiayaan usaha oleh PIP KemenKeu RI berjumlah 200 orang. Metode kegiatan dilakukan dengan rangkaian tutorial “Youth IBT agent (YIA)”, kick off meeting, Workshop Financial Smart, Pelatihan Pengelola Keuangan dan Pemasaran, dan Pelatihan Pendampingan Legalitas Usaha. Hasil kegiatan pertama yakni dosen dan mahasiswa telah mampu untuk menjalankan pendampingan dari serangkaian kegiatan. Kedua, kick of meeting menghasilkan kesepakatan kerjasama program antar IBT dan PIP. Ketiga, kapasitas pelaku ultra mikro di Kota Bengkulu mengalami peningkatan terkait financial smart, pengelolaan keuangan dan pemasaran, dan legalitas usaha.
PEMBERDAYAAN PEREMPUAN MELALUI PEMBENTUKAN KELOMPOK PENCEGAHAN STUNTING Anis, Ulfah; Budiyanto, Budiyanto; Ekaputri, Retno Agustina; Dewiani, Kurnia; Fatharani, Arina
Kumawula: Jurnal Pengabdian Kepada Masyarakat Vol 8, No 2 (2025): Kumawula: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/kumawula.v8i2.57312

Abstract

Palm fruit extract curry is modified from banga soup originating from Africa. Palm fruit extract curry is made from palm fruit extract obtained through an extraction process and added with spices. Curry uses a protein source to increase its nutritional content. The community service developed this curry as a nutritious food for pregnant mothers, breastfeeding mothers, and future pregnant mothers to prevent stunting in their children. The stunting problem occurs in Rindu Hati Village, Central Bengkulu. Stunting is a condition where children experience chronic malnutrition starting from the first 1,000 days of their lives. The service activity aims to provide knowledge and skills for the target audiences regarding cooking palm fruit extract curry and establishing mothers’ groups. The service activity method was implemented through practice, an organoleptic test, and group formation. The result showed the most liked formula, namely 1B (chicken and tempeh). Three groups were formed in Rindu Hati Village to prevent stunting in each of their communities. Gulai sari buah kelapa sawit merupakan gulai modifikasi dari banga soup yang berasal dari Afrika. Gulai sari buah kelapa sawit berbahan dasar ekstrak buah kelapa sawit yang diperoleh dari proses ekstraksi, selanjutnya ditambahkan bumbu-bumbu. Gulai menggunakan sumber protein untuk meningkatkan zat gizinya. Gulai tersebut dikembangkan oleh tim pengabdian sebagai salah satu makanan bernutrisi yang dapat dikonsumsi oleh ibu-ibu hamil, ibu menyusui, dan calon ibu, guna pencegahan stunting bagi anaknya. Permasalahan stunting terjadi di Desa Rindu Hati, Bengkulu Tengah. Stunting merupakan kondisi anak kekurangan gizi kronis yang dialami sejak 1000 hari kehidupannya. Tujuan kegiatan pengabdian ini yaitu memberikan pengetahuan dan keterampilan bagi khalayak sasaran terkait pemasakan gulai sari buah kelapa sawit dan pembentukan kelompok ibu-ibu. Metode kegiatan pengabdian yang dilakukan adalah praktek memasak gulai, uji organoleptik masakan, dan pembentukan kelompok. Hasil dari organoleptik yang paling disukai oleh panelis secara keseluruhan yaitu formula 1B (ayam dan tempe). Terdapat tiga kelompok yang terbentuk di Desa Rindu Hati sebagai kelompok pencegah stunting di setiap dusunnya.
DESIGN ULANG KEMASAN PRODUK KOPI INDUSTRI BUKIT HITAM COFFE Yuwita, Fitri; Uker, Damres; Zuki, Meizul; Fatharani, Arina; Anis, Ulfah
Jurnal Abdi Insani Vol 11 No 2 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i2.1491

Abstract

Coffee is a plantation commodity that plays an important role in contributing to foreign exchange and state income, as a source of income for farmers, creating jobs, driving the growth of the agribusiness and agro-industrial sectors. Bengkulu is one of the regions that has the most small industrial businesses in processing coffee, one of which is a small and medium industrial business with the Bukit Hitam Coffe brand. Keywords: Design, Packing, Coffee. Along with the development of technology, this industry has obstacles in packaging and product labels have not complied with Indonesian National Standards. In this community service activity, a redesign of ground coffee packaging was carried out. The packaging on products that have been produced before is less clear and the color is less attractive. The method of community service activities uses survey, discussion and direct practice methods. The service team conducted an initial survey and discussion with partners known some of the obstacles faced by partners, then redesigned the packaging according to the discussions that had been carried out then direct practice. The result of this activity is a packaging redesign by the service team which later this packaging can be realized and printed in the form of stickers and standing pouch packaging. The new packaging looks more elegant, the taste and aroma of coffee is not easily damaged and will later increase the shelf life. After the new packaging design was obtained, the service team conducted an evaluation. Evaluation is carried out to measure the effectiveness of the activities that have been carried out to partners. Business partners have new packaging, this packaging can be realized so that the product display is more informative than the previous packaging and logo.
PENGEMASAN VAKUM PADA GURAMI PRESTO UNTUK MENINGKATKAN KUALITAS PRODUK DI KOPERASI PRODUKSI AMANAH SEJATI KOTA BENGKULU Anis, Ulfah; Sutrawati, Mimi
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 5, No 6 (2022): Martabe : Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v5i6.2303-2308

Abstract

Gourami fish has been cultivated and marketed by the Amanah Sejati cooperative located in Bengkulu city. Gurami is sold as fresh product. The price is not comparable with the cost of gurami cultivation. Therefore, it is necessary to make an effort to increase the economic value of the gourami fish. One of the solutions is to make it into presto gourami products. The gourami fish is then vacuum-packed to improve the quality and extend its shelf life. Community service aims to (1) provide knowledge about the type of packages, and (2) provide knowledge about how to vacuum packaging on presto gourami. These community services are coordination and socialization, counseling, and practice. These services were going well. The participants were enthusiastic about the counseling and practice.  
Pemanfaatan Kulit Kopi Menjadi Teh Cascara Anis, Ulfah; Yuwana, Yuwana; Syafnil, Syafnil
Jurnal Pengabdian Magister Pendidikan IPA Vol 8 No 4 (2025): Oktober-Desember 2025
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v8i4.12570

Abstract

Coffee pulp is typically discarded by local communities without further utilization. In Babakan Bogor, Kepahiang Regency, Bengkulu Province. The coffee pulp has not yet been used productively, primarily due to the community’s limited knowledge and skills regarding coffee by-product processing. The objective of this community service activity was to provide participants with knowledge about the nutritional value of coffee pulp and the processing stages required to produce cascara. The methods employed included (1) preparation through coordination between the community service team and the target audience, and (2) an educational extension approach for material delivery. The implementation of this program was carried out successfully, with a high level of enthusiasm from participants. The activity has contributed to improving the community’s knowledge of coffee by-product utilization, specifically in processing coffee pulp into cascara tea.
PENGERINGAN SUHU RENDAH DAN LABELING KEMASAN UNTUK BEE POLLEN: PEMBERDAYAAN KELOMPOK TANI RANGERS BEE, LUBUK GILANG Anis, Ulfah; Andini, Vicka; Wulandari, Sri; Yuwita, Fitri; Renaningtias, Nurul
Jurnal Abdi Insani Vol 12 No 11 (2025): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v12i11.3141

Abstract

The Rangers Bee Farmers Group in Lubuk Gilang Village has utilized three local bee species; Apis cerana, Apis dorsata, and Trigona to increase farmers’ income through honey production. However, the potential of other bee products, such as bee pollen, has not been optimally developed. The farmers lack knowledge and skills in post-harvest processing, particularly in drying techniques and marketing strategies. As a result, bee pollen remains unprocessed and is discarded as waste. This community service activity aims to enhance participants’ knowledge of bee pollen nutrition and processing to improve product shelf life, introduce traditional and oven drying methods, and provide mentoring in bee pollen processing. The activity employed an experiential learning approach. It began with a lecture session conducted by the community service team on the nutritional value of bee pollen and the stages of bee pollen processing. This was followed by hands-on practice, where the team and participants collaboratively processed bee pollen using an oven dryer. Post-activity mentoring was also carried out to support the sustainability of the practice. The community service program in Lubuk Gilang Village was attended by members of the Rangers Bee Farmers Group and local residents. The program began with an educational session on the nutritional content of bee pollen and its role in maintaining human health. The team further explained the stages of bee pollen processing, including sorting and drying, with the target moisture content below 10%. Additionally, the team introduced proper packaging and labeling techniques and showcased examples of bee pollen products marketed through online platforms. Following the activity, the team continued mentoring sessions to assist the farmers in conducting independent drying experiments on their harvested bee pollen. The community service activity resulted in a 26.87% increase in the farmers’ and community members’ knowledge and understanding of bee pollen nutrition, processing techniques, and marketing, as measured through questionnaire assessments.
Physical and Chemical Properties of Biscuits Fortified with Bee Pollen Anis, Ulfah; Yuwana , Yuwana; Intara , Yazid Ismi; Gusriani, ⁠Ika
Indonesian Food Science and Technology Journal Vol. 9 No. 1 (2025): Volume 9 Number 1, December 2025 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v9i1.39316

Abstract

Functional foods, such as bee pollen, contain nutrients and positively affect health. Bee pollen is a natural bee product with high antioxidant potential. Phenolic compounds are found in bee pollen as antioxidants. Other contents of bee pollen are protein, minerals, and ash. Bee pollen contains several essential amino acids required by the human body.  Bee pollen has been used to fortify various food products, such as yoghurt, bread, and biscuits. The study aimed to evaluate bee pollen biscuits. The experimental design was a Completely Randomized Design (CRD) with one factor. The factor was substituted for bee pollen (0%, 5%, 10%, 15%, 20%) for wheat flour. The research revealed that the substitution of bee pollen had a significant impact on the total phenolic content, CIE Lab values (Lightness, a*, b*), hue angle, and chroma of the biscuits. In contrast, substituted bee pollen did not affect the protein and ash content. The results showed that bee pollen has a positive effect on the quality of the biscuit, indicating its potential as a functional food.
PEMBUATAN SABUN TRANSPARAN DENGAN PENAMBAHAN KITOSAN SISIK IKAN DAN JERUK KALAMANSI Elvina, Wica; Silsia, Devi; Rosalina, Yessy; Marsigit, Wuri; Anis, Ulfah
Jurnal Agroqua: Media Informasi Agronomi dan Budidaya Perairan Vol 23 No 2 (2025): Jurnal Agroqua
Publisher : University of Prof. Dr. Hazairin, SH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32663/ja.v23i2.5289

Abstract

This study aimed to determine the effect of adding fish scale-derived chitosan and Calamansi (Citrus microcarpa), a local commodity widely available in Bengkulu Province, on the quality of transparent soap. The parameters analyzed included moisture content, pH, foam stability, and antimicrobial activity. The results showed that the physical characteristics of transparent soap differed mainly in color. Soap containing chitosan from tilapia scales exhibited a clear yellow color, while soap made with snapper scale chitosan showed a darker, orange-yellow hue. Chemically, both formulations met the Indonesian National Standard (SNI 3532:2016), with pH values ranging from 9.84 to 10.45, indicating safe use for the skin. The moisture content ranged from 10.5% to 11.2%, below the maximum SNI limit of 15%, suggesting good stability and a potentially longer shelf life. Foam stability exceeded 90%, demonstrating that fish scale chitosan contributed to the formation of stable foam. Antimicrobial testing revealed that soap containing tilapia scale chitosan exhibited stronger inhibition zones against Staphylococcus aureus (14.1 mm) and Escherichia coli (12.6 mm) compared to soap containing snapper scale chitosan.
Co-Authors Agung H Lukman Agwil, M. Winalia Annisa Lutfi Alwi Arif, Prasetya Arina Fatharani Ayub Sugara Az zahra, Nasywa Barchia, Faiz Bosman Sidebang Budiyanto Budiyanto Budiyanto Budiyanto Chusnul Hidayat Damres Uker Darmatama, Iman Devi Silsia Devi Silsia Devi Silsia Dewiani, Kurnia Ekaputri, Retno Agustina Elvina, Wica Emumejaye, Kugbere Fahrurrozi, Fahrurrozi Firmansyah Firmansyah Firmansyah Fitri Yuwita Fitri Yuwita Fitri Yuwita S. Gusriani , Ika Gusriani, ⁠Ika Hendrawan, Faiz Rasyid Hidayat Koto Hidayat Koto Husna, Muhimmatul Indah Yulastri Intara , Yazid Ismi Islam, Md Zahidul Jayadi, Iqbal Komalasari, Delia Kusumaningtyas, Rizky Nirmala Laili Susanti Lestari, Ela Sri Lukman Hidayat Lukman Hidayat Maissy, Faulina Marniza Marniza Mega Elfia Mimi Sutrawati Muhammad Dani Muhammad Yusuf Mukti Dono Wilopo Nabela Eka Yulia Nola Windirah Novanda, Ridha Rizki Nurmeiliasari Nurul Renaningtias, Nurul Priyono Prawito Putri, Larasita Aulia Putu Tessa Fadhila Rahmi Yuristia Refpo Rahman Rezvani, Mohammad Qais Ria Millati Ridha Rizki Novanda Safniyeti Safniyeti, Safniyeti Saputra, Ismed Setiawan, Trio P Sopian, Mochamad Sri Wulandari Syafnil Syafnil Syafnil Syafnil Vicka Andini Wuri Marsigit Yazid Ismi Intara Yazid Ismi Intara Yedi Gunawan Yessy Rosalina Yoravika Dwiwibangga Yuwana , Yuwana Yuwana, Yuwana Yuwita, Fitri Zuki, Meizul