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All Journal Jurnal Abdi Insani Jurnal Abdimas Ilmiah Citra Bakti (JAICB) Jurnal AGRISEP: Kajian Masalah Sosial Ekonomi Pertanian dan Agribisnis
Laili Susanti, Laili
Jurusan Teknologi Pertanian Fakultas Pertanian Universitas Bengkulu
Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Physics Social Sciences

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INOVASI TEH HERBAL CELUP DARI DAUN KOPI SEBAGAI UPAYA PEMANFAATAN LIMBAH Silsia, Devi; Susanti, Laili; Wulandari, Sri
Jurnal Abdimas Ilmiah Citra Bakti Vol. 6 No. 1 (2025)
Publisher : STKIP Citra Bakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38048/jailcb.v6i1.4462

Abstract

Desa Babakan Bogor merupakan salah satu daerah penghasil kopi yang selama ini hanya memanfaatkan biji kopi untuk diolah menjadi kopi bubuk. Namun, daun kopi yang berlimpah sering kali dianggap sebagai limbah dan tidak dimanfaatkan. Padahal, daun kopi mengandung senyawa aktif yang bermanfaat bagi kesehatan, seperti flavonoid, alkaloid, dan antioksidan. Berdasarkan permasalahan tersebut, program pengabdian masyarakat ini bertujuan untuk mengedukasi masyarakat mengenai potensi pemanfaatan daun kopi sebagai teh herbal celup yang memiliki nilai tambah ekonomi dan kesehatan. Mitra kegiatan ini adalah petani kopi di Desa Babakan Bogor. Metode yang digunakan dalam program ini meliputi sosialisasi, demonstrasi, dan evaluasi keterlibatan peserta. Hasil dari kegiatan ini menunjukkan bahwa masyarakat memperoleh peningkatan pemahaman mengenai manfaat daun kopi dan teknik pengolahannya. Berdasarkan evaluasi, terjadi peningkatan pemahaman peserta mengenai manfaat dan cara pembuatan teh herbal celup dari daun kopi sebesar 85%. Selain itu, masyarakat juga menunjukkan ketertarikan tinggi untuk mengembangkan produk ini sebagai peluang usaha baru. Dengan adanya inovasi ini, diharapkan pemanfaatan daun kopi tidak hanya mengurangi limbah pertanian, tetapi juga memberikan alternatif sumber penghasilan bagi masyarakat lokal. Program ini membuktikan bahwa inovasi berbasis sumber daya lokal dapat menjadi solusi bagi permasalahan lingkungan dan peningkatan kesejahteraan masyarakat.
PEMETAAN INDUSTRI “LEMEA” MAKANAN TRADISIONAL SUKU REJANG DI PROVINSI BENGKULU Dewi, Kurnia Harlina; Silsia, Devi; Susanti, Laili; Hasanuddin, Hasanuddin
Jurnal AGRISEP JURNAL AGRISEP VOL 13 NO 01 2014 (MARCH)
Publisher : Badan Penerbitan Fakultas Pertanian, Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (417.376 KB) | DOI: 10.31186/jagrisep.13.1.60-66

Abstract

Traditional foods processed by recipes taught for generations. The material used is derived from the local area, therefore the food produced is also palatable to the local community. The purpose of this study was to obtain deployment of “Lemea”, the traditional food of Bengkulu Province as a basis for the agro-industry design of traditional food standardized (raw materials and processes) of the Rejang tribe, to produce a consistent product quality, hygienic and attractive, so it can compete with other package food products as well as preserving traditional foods. The research method used is the method of direct survey taken in nine districts in the Bengkulu province through interviews. The data obtained are plotted into the map of the area and are associated with secondary data. Survey result shows that the Lemea home industry only found in five districts of the Bengkulu province, i.e. district of Central Bengkulu, district of Northern Bengkulu, district of Kepahiang, district Rejang Lebong and district of South Lebong. The main raw materials used in each district are varied on types and tastes. Additional material (fish) and spices used also varies according to local conditions. The length of time of fermentation conducted also varies and there are differences a source of glucose (addition and without addition of rice porridge ) in the fermentation.
INTEGRASI TEKNOLOGI PENGAWETAN ALAMI KOMBINASI PERTANIAN PERAIRAN KELOMPOK NELAYAN RAJA PULAU DENGAN KEARIFAN LOKAL DAN BERKELANJUTAN Sari, Selly Ratna; Susanti, Laili; Pratama, Rini Mustikasari Kurnia; Alvin, Alvin; Alghifari, Reza
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.v12i11.3089

Abstract

The program purposed to enhance the capacity and independence of fishermen in processing marine products sustainably, healthily, and with added value. Through the application of natural preservation technology, marine products are processed using biopreservative materials derived from local aquatic agricultural resources, thereby extending shelf life without reducing nutritional quality. The program also emphasizes the integration of fisheries, aquatic agriculture, and nutritional aspects to produce high-quality food products and support food security in coastal communities. The implementation methods include socialization, training, production assistance, and evaluation of technology application. The outcomes demonstrate a transformation of the Raja Pulau fishermen’s group toward innovative, environmentally friendly, and market-oriented agroindustry. Significant improvements are reflected in product diversification, the development of functional products, and the group’s ability to produce alternatives beyond fresh fish. The use of ice as a preservative has also been substituted with natural alternatives such as gambier, carrageenan, torch ginger, and chitosan, which the community has learned to apply. These innovations not only improve fishermen’s knowledge and skills but also contribute to increased income. The products developed through this program have been marketed both within Bengkulu and beyond, providing tangible contributions to strengthening the blue economy based on local wisdom and supporting the vision of Golden Indonesia 2045
Co-Authors Alghifari, Reza Alvin Alvin, Alvin Devi Silsia Hasanuddin Hasanuddin Hengki Faryantoni, Hengki Kurnia Harlina Dewi Rini Mustikasari Kurnia Pratama Selly Ratna Sari Sri Wulandari Yessy Rosalina