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All Journal Jurnal Ilmiah Pangabdhi Jurnal Technopreneur (JTech) Journal Of Agritech Science (JASc) Jurnal Abadimas Gorontalo Perbal : Jurnal Pertanian Berkelanjutan Anjoro : International Journal of Agriculture and Business JASATHP: Jurnal Sains dan Teknologi Hasil Pertanian Jurnal Informasi Sains dan Teknologi (ISAINTEK) Jurnal Teknologi dan Mutu Pangan Nutrition Science and Health Research Agrifo: Jurnal Agribisnis Universitas Malikussaleh Malaqbiq : Jurnal Pengabdian kepada Masyarakat.
Syahmidarni Al Islamiyah
Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian Dan Kehutanan, Universitas Sulawesi Barat, Majene
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Journal : Jurnal Ilmiah Pangabdhi

 1 
Pemanfaatan Ampas Tahu dalam Pembuatan Sosis Nabati bagi Siswa SMKN 4 Gorontalo Utara Kabupaten Gorontalo Desi Arisanti; Syahmidarni Al Islamiyah
Jurnal Ilmiah Pangabdhi Vol 6, No 2: Oktober 2020
Publisher : LPPM Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/pangabdhi.v6i2.7764

Abstract

Tahu berperan sebagai sumber protein nabati dan memiliki harga terjangkau oleh masyarakat dari ekonomi menengah kebawah karena harganya yang relatif murah. Limbah dari produksi tahu berupa ampas padat dan ampas cair dan masih jarang dimanfaatkan oleh para produsen tahu dan masyarakat, sehingga terbuang sia-sia. Oleh karenanya, diperlukan inovasi ampas tahu, salah satunya menjadi sosis nabati. Kegiatan ini dilaksanakan di SMKN 4 Gorontalo Utara dengan melibatkan siswa-siswi serta guru. Tujuan pelaksanaan kegiatan pengabdian ini adalah memberikan pengetahuan dasar kepada siswa SMKN 4 Gorontalo Utara tentang potensi pemanfaatan limbah ampas tahu serta meningkatkan keterampilan siswa SMKN 4 Gorontalo Utara dalam poses pembuatan sosis nabati ampas tahu. Pelaksanaan kegiatan terdiri dari tiga tahap yaitu tahap persiapan dan observasi, tahap pemaparan materi dan tahap pembuatan sosis nabati ampas tahu. Kesimpulan yang didapat dari kegiatannya ini kegiatan pelatihan pembuatan sosis nabati ampas tahu ini memberikan cita rasa dan menambah produk makanan yang dibuat dari limbah industri. Secara keseluruhan, kegiatan pengabdian ini terlaksana dengan baik sesuai tujuan yang diharapkan yaitu bahwa siswa siswi serta guru SMKN 4 Gorontalo Utara telah mengetahui, paham dan memiliki keterampilan mengolah ampas tahu menjadi sosis nabati.
Pemanfaatan Limbah Cangkang Kerang Menjadi Cinderamata Syahmidarni Al Islamiyah; Rosdiani Azis; Adnan Engelen
Jurnal Ilmiah Pangabdhi Vol 7, No 1: April 2021
Publisher : LPPM Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/pangabdhi.v7i1.9883

Abstract

One of the organic wastes that can be used for handicraft goods is Seashell. One of the artisanal items is a souvenir. The use of this waste is a type of community-owned skill. By using shell waste that has added value, this community service aims to make souvenirs. The methods in this activity include material presentation, discussion and training. The results obtained in this community service activity include  1) a lot of shell waste in Tanjung Kramat Village, Hulonthalangi District, Gorontalo District, Gorontalo Province, which can be made into souvenirs as souvenirs from the area; 2) participants in community service have the skills and experience to make shell souvenirs. The conclusion of this activity is to learn information and skills to use shellfish waste as souvenirs for individuals who engage in this service. The proposal for this operation to be carried out on an ongoing basis is to pursue special government assistance to grow it into a community-based economic activity and to promote Tanjung Kramat tourism. 
Peningkatan Kualitas dan Pemanfaatan Limbah Hasil Pembuatan VCO (Virgin Coconut Oil) IKM Rumah Ikhtiar Rosdiani Azis; Ikrima Staddal; Syahmidarni Al Islamiyah
Jurnal Ilmiah Pangabdhi Vol 7, No 2: Oktober 2021
Publisher : LPPM Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/pangabdhi.v7i2.11475

Abstract

Posso Village is one of the villages located in Kwandang District, through a village-owned enterprise formed a successful IKM together that produces traditional coconut oil. The purpose of this service activity is to improve the quality of traditional coconut oil and its waste and the management of partner businesses. The results of this service activity obtained several machines such as a coconut peeler machine with an average coconut peeling of about 18 s/piece at a machine speed of 2000 rpm and a shaft 25 rpm, a large capacity coconut milk squeezer machine with manual operation via hydraulic power, a VCO mixer machine with a capacity of 20 liters with a rotational speed of 900 rpm to 4200 rpm, an ethanol distillation machine with a capacity of 30 liters equipped with a condenser, a drum for burning shells into charcoal, product packaging and label designs, online trading accounts and operations have been obtained by partners.
Pemanfaatan Produk Samping Pengolahan Minyak Kelapa Mandar (Blondo) di Desa Galung Lombok Al Islamiyah, Syahmidarni; Tiffany, Margaretha Hanna; Indrastuti, Indrastuti
Jurnal Ilmiah Pangabdhi Vol 9, No 2: Oktober 2023
Publisher : LPPM Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/pangabdhi.v9i2.19857

Abstract

Blondo is a by-product of coconut oil processing that has not been optimally utilized among the community. The problem faced is that the residents of Galung Lombok Village do not have the knowledge and skills to use blondo. This community service aims to share knowledge as well as equip the ability to use blondo into blondo flour and its application in making cookies. Methods in this activity include material presentation and training. The results obtained in this service activity include: 1) blondo, a by-product of coconut oil processing, mandar is used in processed products, 2) participants have knowledge and skills in making blondo flour and applying it in making cookies. The conclusion of this activity is that people who participated in this service activity gained knowledge and skills to use blondo into blondo flour and cookies.  The recommendation for this activity to be carried out continuously is the implementation of special assistance from the government to develop it into an economic activity for the people of Galung Lombok Village.
Co-Authors Adnan Engelen Basma, Vania Canisa Desi Arisanti Fadillah, Ummu Farah Firman Shanty Galung Indrastuti Indrastuti Indrastuti Iqrima Staddal Margaretha Hanna Tiffany nur fitriyanti bulotio Nurayin I Palai Nurhafnita, Nurhafnita Nurwidah, Andi Rosdiani, Azis Rukmelia Salfiana, Salfiana Samang, Andi Marlisa Bossa Satria Wati Pade Vania Canisa Basma