Article Per Year (5 Year)
p-Index From 2021 - 2026
3.198
P-Index
This Author published in this journals
All Journal Agrointek Jurnal Pangan dan Agroindustri Jurnal Agroindustri Jurnal Ilmiah RESPATI Unri Conference Series: Community Engagement Journal of Rural and Urban Community Empowerment Andalasian International Journal of Applied Science, Engineering, and Technology COMMENT: Journal of Community Empowerment JURNAL AGROINDUSTRI HALAL Jurnal Pengabdian West Science Kreativitas Pada Pengabdian Masyarakat (Krepa) IJAE Jurnal Teknik dan teknologi tepat guna JP2N: Jurnal Pengembangan Dan Pengabdian Nusantara Jcommits : The Journal of Community Empowerment, Innovation, and Sustainability
Imelda Yunita
Universitas Riau
Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering 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 Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mechanical Engineering Public Health Social Sciences Other

Published : 22 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search
Journal : Unri Conference Series: Community Engagement

 1 
Pemanfaatan Limbah Minyak Jelantah Menjadi Sabun Cuci Piring sebagai Alternatif Usaha Masyarakat di Desa Karya Indah Kecamatan Tapung Kampar Yunita, Imelda; Siregar, Erpiani; Resdati, Resdati; Dewi, Yossie Kharisma; Diana, Ayu
Unri Conference Series: Community Engagement Vol 6 (2024): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.6.221-226

Abstract

Cooking oil is one of the basic necessities in all households in Indonesia. This commodity must always be available because cooking oil is used to process daily food such as frying and stir-frying. The use of cooking oil in household needs is high because it is commonly used for frying. People in Karya Indah Village often use cooking oil repeatedly for frying. The consumable cooking oil is usually disposed of immediately and no further processing is carried out. The immediate environmental impact is the blockage of waterways and the potential for soil pollution. For this reason, it is necessary to make an innovation to used cooking oil that does not pollute the environment when disposed of and has economic value in the community. Community Partnership Empowerment (PKM) activities were carried out in Perum. Gravindo 1, Tapung District, Kampar Regency, Riau. This activity was attended by 10 housewife partners, 3 lecturers and 2 students. This activity consists of three stages, namely the first stage of demonstration of how to refine used cooking oil, the second stage of socialization to residents and the third stage of making dish soap. The resulting product is in the form of dish soap with the use of used cooking oil in its manufacture. This training received a positive response and provided knowledge and skills benefits to housewife partners. The dish soap that has been made can be applied to clean dirt on dishes.
PENGEMBANGAN USAHA MINUMAN FUNGSIONAL BERBASIS PROBIOTIK (SOYGHURT) SEBAGAI PRODUK UNGGULAN DAN BERDAYA SAING Rossi, Evy; Ayu, Dewi Fortuna; Yunita, Imelda; Diana, Ayu; Siregar, Erpiani; Yusri, Jum’atri; Zarefar, Atika
Unri Conference Series: Community Engagement Vol 6 (2024): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.6.407-412

Abstract

Functional drinks are growing rapidly with increasing public awareness of the importance of health and a healthy lifestyle, such as consuming functional drinks. Some of the most popular functional drinks today are probiotic drinks such as soyghurt. The objectives of this activity are 1) to socialize the importance of consuming functional drinks and provide knowledge about the benefits of functional drinks for health. 2) Diversification of Soy as a probiotic drink Soy with a variety of flavors and dishes that follow the current trend, with portable cup packaging. 3) Making the business unit of the Campus Intellectual Product Excellence Program (PUPIK) a business that meets GMP standards and has business legality so that it becomes a sustainable independent business and can enter the fung beverage industry market in Pekanbaru City. The active participation learning system method uses activity stages including preparation, procurement of raw materials, production, and marketing of functional beverage products. The results obtained are activities that have been carried out through the development of Campus Intellectual Product Enterprises (PUPIK) which are carried out by opening a Functional Food business outlet in the campus environment, participating in promotions through exhibitions and promotions through brochures and digital marketing.
Peningkatan Citra Pangan Lokal Nisan dan Oluo Sebagai Oleh-oleh Wisata Rumah Lontiok di Desa Kuok Kecamatan Kuok, Kabupaten Kampar, Provinsi Riau Rahmayuni, Rahmayuni; Nopiani, Yanti; Pramana, Angga; Juarsa, Rahmadini Payla; Hasnah, Nur; Yunita, Imelda; Kurniawan, Mhd. Andry; Zalfiatri, Yelmira
Unri Conference Series: Community Engagement Vol 6 (2024): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.6.303-308

Abstract

The traditional food products of nisan and oluo are local heritage items obtained through the process of menggelek tobu. As local products, nisan and oluo have rich and distinctive cultural value. This study intends to explore the significant role that labeling and packaging design have in promoting and spreading local culture to the larger community, as well as in improving the perception of local nisan and oluo. Incorporating cultural components such as symbols, theme colors, patterns, and language into packaging design can give it a distinctive personality and attract customers. When packaging design effectively portrays the cultural richness and history of a region, local products like nisan and oluo become more appealing and instill a sense of pride in the local community. The results indicate that using cultural information on packaging design and labeling containing cultural information can be a useful strategy improving the perception of local nisan and oluo food products and bringing culture to a larger audience. In the era of globalization, efforts to preserve cultural diversity and promote local products should be recognized and strengthened through smart and sustainable packaging design. Local products can therefore be a powerful representation of valuable cultural identity and contribute positively to the economy and cultural awareness both nationally and internationally.
Fortifikasi Tepung Ikan Pada Cendol Sebagai Minuman Kaya Protein Di Desa Sungai Paku Kecamatan Kampar Kiri Kabupaten Kampar Dewita, Dewita; Desmelati, Desmelati; Diana, Ayu; Yunita, Imelda; Fikri, Muhammad Zakiyul; Sidauruk, Santhy W.; Syahada, Melania
Unri Conference Series: Community Engagement Vol 7 (2025): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.7.109-113

Abstract

Indonesian society’s protein consumption remains low, particularly among lower-income groups. One strategy to improve protein intake is fortifying traditional foods. Cendol, a popular Indonesian beverage, was selected as the fortification medium using fish flour as a rich protein source. This community service project aimed to enhance nutritional knowledge, production skills, and public acceptance of fortified cendol with fish flour. The methods included nutrition education, a demonstration of fortified cendol preparation, and a simple organoleptic test. The results indicated an increase in participants’ knowledge of protein importance and positive acceptance of the fortified product. This innovation has the potential to support food security, improve nutrition, and create local food-based business opportunities.
Co-Authors Ambarwati, Nabilla Prima Amelia Hasri Andry Kurniawan, Mhd Angga Pramana, Angga Anggi Novriani Aprilia, Rita Atika Zarefar Aulia Wildan Fazira Ayu Diana Baehaqi Darmawan, Genta Desmelati Desmelati Dewi Fortuna Ayu Dewi, Yossie Kharisma Dewita Dewita Emil Salim Erpiani Siregar Febriana, Aulia Feby Rahayu Fortuna Ayu, Dewi Gilang Ramadhan Hamzah, Farida Hanum Hanum Hamzah, Farida Hasnah AR, Nur Hasnah, Nur Hendra Saputra Kurniawan, M Andry Kusyardi, Dwi M Andry Kurniawan Masruri, Niskan Walid Meisya Putri Meki Herlon Mhd Andri Kurniawan Mhd Andry Kurniawan Mitrajati, Mitrajati Muhammad Fardhan Asghari Muhammad Zakiyul Fikri Mutia, Reiza Niskan Walid Masruri Nopiani, Yanti Novita, Dea Nur Hasnah Nur Suhada Nur Suhada, Nur Nurlailatul Fazhillah Pebriandi, Pebriandi Permana, Phinastika Rajawali Pradana, Muhammad Arya Pramana Angga Prendika, Wimpy Rahmadini Payla Juarsa Rahmayani, Shintya Rahmayuni Rahmayuni, Rahmayuni Raswen Efendi Reiza Mutia Resdati Rika Ampuh Hadiguna Rizki, Farehan Rossi, Evy Rozalia Rozalia Santhy Wisuda Sidauruk Siagian, Rini Nopika Sidauruk, Santhy W. Simarmata, Robinson Tua B Siregar, Rizky Febriansyah Sitindaon, Sintia Maria Magdalena Sitio, Novita Angelina Syahada, Melania Tari Kumala Sari Vonny Setiaries Johan Vorensi, Vikky Wakaifah, Muskylatul Weldi Putra Widya Laila Wulandari, Aisyah Asrie Yelmira Zalfiatri Yuli Andriani Yusri, Jum’atri Zamratul Aini