Article Per Year (5 Year)
p-Index From 2021 - 2026
3.768
P-Index
This Author published in this journals
All Journal Agrointek Jurnal Pangan dan Agroindustri Industria: Jurnal Teknologi dan Manajemen Agroindustri Abdimas Talenta : Jurnal Pengabdian Kepada Masyarakat Jurnal Hilirisasi IPTEKS (JHI) 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 Hippocampus: Jurnal Pengabdian Kepada Masyarakat 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 Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Veterinary Other

Published : 24 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 24 Documents
Search

 1   2   3 
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.
PELATIHAN PEMBUATAN SELAI BERBAHAN DASAR BUAH PEPAYA DI DESA MASDA MAKMUR KECAMATAN RAMBAH SAMO KABUPATEN ROKAN HULU Yunita, Imelda; Wulandari, Aisyah Asrie; Febriana, Aulia; Kusyardi, Dwi; Rizki, Farehan; Darmawan, Genta; Ambarwati, Nabilla Prima; Sitio, Novita Angelina; Permana, Phinastika Rajawali; Siagian, Rini Nopika; Sitindaon, Sintia Maria Magdalena
COMMENT: Journal of Community Empowerment Vol 4, No 2 (2024): December
Publisher : Universitas Teknokrat Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33365/comment.v4i2.498

Abstract

This service activity is the first step in an effort to build the economic independence of the people of Masda Makmur Village, Rambah Samo District, Rokan Hulu Regency, Riau Province. This activity is carried out by providing training to the community in making papaya jam by utilizing the potential of local resources. The purpose of the activity is to develop product potential from local papaya resources available in Masda Makmur Village by providing training in making papaya jam. This activity can increase the knowledge of women in Masda Makmur Village in processing papaya into jam as an effort to utilize local resources. This training method was carried out by presenting material and training on making papaya jam to Family Welfare Empowerment in Masda Makmur Village. The participants of this training were Family Welfare Empowerment in Masda Makmur Village, Rambah Samo District, Rokan Hulu Regency, Riau Province. This training is expected to enhance skills and create business opportunities for the Family Welfare Empowerment in Masda Makmur Village.Keywords: papaya, jam, Processing, Family Welfare Empowerment.
SOSIALISASI PEMANFAATAN MINYAK JELANTAH MELALUI PEMBUATAN LILIN AROMATERAPI DI DESA RAMBAH BARU KECAMATAN RAMBAH SAMO KABUPATEN ROKAN HULU Yunita, Imelda; Iqbal, Muhammad; Novita, Dea; Wakaifah, Muskylatul; Mitrajati, Mitrajati; Aini, Zamratul; Rahmayani, Shintya; Novriani, Anggi; Pradana, Muhammad Arya
COMMENT: Journal of Community Empowerment Vol 4, No 2 (2024): December
Publisher : Universitas Teknokrat Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33365/comment.v4i2.499

Abstract

The purpose of this socialization activity is to raise awareness among the community of Rambah Baru Village about the dangers of using used waste cooking oil and to provide an alternative way to utilize this waste through the production of aromatherapy candles. The methods used in this socialization include delivering materials and demonstrating the production of aromatherapy candles, and giving souvenirs to the participants. The results of this activity show that the community not only gains knowledge about the negative impacts of cooking oil waste but also practical skills that can enhance creative economy. The production of aromatherapy candles from used cooking oil is expected to reduce environmental pollution and provide economic value for the local community. Thus, this activity represents a positive step in community service and entrepreneurship development in the village.Keyword: Socialization, aromatherapy, candles
Pelatihan Pembuatan Teh Herbal dari Limbah Rambut Jagung di Desa Rantau Panjang Kiri Andry Kurniawan, Mhd; Yunita, Imelda; Diana, Ayu; Siregar, Erpiani; Fortuna Ayu, Dewi; Efendi, Raswen; Kharisma Dewi, Yossie; Payla Juarsa, Rahmadini
JCOMMITS: Journal of Community Empowerment, Inovation, and sustainability Vol. 3 No. 1 (2025): Jcommits (The Journal of Community Empowerment, Innovation, and Sustainability)
Publisher : LPPM UNIVERSITAS LANCANG KUNING

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Rambut jagung merupakan bagian dari tanaman jagung yang belum dimanfaatkan secara optimal. Bentuknya menyerupai benang atau rambut dengan warna kekuningan. Rambut jagung mengandung senyawa aktif seperti flavonoid, saponin, dan tanin yang bermanfaat untuk kesehatan, terutama dalam pengelolaan tekanan darah dan fungsi ginjal. Salah satu pemanfaatan limbah rambut jagung adalah dengan mengolahnya menjadi teh herbal. Tujuan dari kegiatan ini adalah untuk meningkatkan pengetahuan dan keterampilan masyarakat dalam memanfaatkan limbah rambut jagung sebagai bahan baku pembuatan teh herbal. Kegiatan ini dilakukan melalui beberapa tahapan, yaitu sosialisasi manfaat rambut jagung, demonstrasi pengolahan rambut jagung menjadi teh herbal, dan pelatihan pembuatan serta pengemasan produk teh herbal. Metode yang digunakan mencakup ceramah, diskusi, dan praktik langsung agar masyarakat dapat memahami dan mengaplikasikan teknik produksi teh herbal ini secara mandiri. Melalui kegiatan ini, diharapkan masyarakat dapat mengoptimalkan pemanfaatan rambut jagung, meningkatkan nilai ekonomi produk yang dihasilkan, serta meningkatkan kesadaran lingkungan dengan mengurangi limbah pertanian. Hasil kegiatan ini menunjukkan bahwa peserta mampu memproduksi teh herbal dari rambut jagung dengan baik dan tertarik untuk mengembangkan produk ini sebagai usaha sampingan.
PENINGKATAN MANAJEMEN OPERASIONAL UMKM PANGAN MELALUI PELATIHAN APLIKASI TEMAN BISNIS DI DUSUN PULAU BELIMBING, KECAMATAN KUOK, KABUPATEN KAMPAR Payla Juarsa, Rahmadini; Rahmayuni, Rahmayuni; Yunita, Imelda; Hasnah AR, Nur; Nopiani, Yanti; Kurniawan, Mhd Andry; Pramana, Angga; Zalfiatri, Yelmira
JP2N : Jurnal Pengembangan Dan Pengabdian Nusantara Vol. 1 No. 1 (2025): Special Edition
Publisher : Yayasan Pengembangan Dan Pemberdayaan Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62180/vqfkey24

Abstract

Kegiatan pengabdian masyarakat ini dilaksanakan dengan tujuan utama untuk meningkatkan kapasitas pelaku usaha pangan dalam aspek manajemen operasional, khususnya dalam hal pencatatan keuangan dan pengelolaan persediaan. Fokus kegiatan ditujukan kepada pelaku UMKM pangan yang berada di Dusun Pulau Belimbing, Kecamatan Kuok, Kabupaten Kampar. Berdasarkan hasil observasi awal, mayoritas pelaku usaha masih melakukan pencatatan secara manual, yang berisiko menimbulkan kesalahan dalam pengelolaan keuangan serta kesulitan dalam memantau arus kas dan stok barang secara akurat. Sebagai solusi atas permasalahan tersebut, tim pengabdian memperkenalkan dan melatih penggunaan aplikasi keuangan digital "Teman Bisnis" yang dapat diakses secara gratis melalui perangkat Android. Metode pelaksanaan kegiatan menggunakan pendekatan partisipatif melalui beberapa tahap, yakni sosialisasi mengenai pentingnya digitalisasi operasional usaha, demonstrasi langsung fitur-fitur aplikasi, serta pendampingan personal kepada pelaku usaha dalam mengoperasikan aplikasi secara langsung. Aplikasi ini memiliki fitur unggulan seperti pencatatan transaksi harian, manajemen stok, laporan keuangan otomatis, dan pemantauan arus kas secara real-time. Hasil kegiatan menunjukkan adanya peningkatan pemahaman dan keterampilan mitra/pelaku usaha dalam penggunaan aplikasi, terutama dalam mencatat transaksi dan memantau ketersediaan barang. Diharapkan pelatihan ini dapat membantu pelaku usaha untuk beralih ke platform digital dalam melakukan manajemen usaha serta mendorong efisiensi operasional dan pengambilan keputusan bisnis yang lebih tepat berdasarkan data yang akurat. Kata Kunci: Aplikasi Keuangan, Manajemen Operasional, Pengabdian Masyarakat, Teman Bisnis, UMKM
Penyuluhan Pembuatan Pupuk Kompos Cair Ramah Lingkungan di Desa Binuang Kampar, Provinsi Riau Pebriandi, Pebriandi; Masruri, Niskan Walid; Suhada, Nur; Yunita, Imelda; Kurniawan, M Andry; Hasnah, Nur; Herlon, Meki
Jurnal Pengabdian West Science Vol 3 No 04 (2024): Jurnal Pengabdian West Science
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/jpws.v3i04.1055

Abstract

Penyuluhan mengenai pembuatan pupuk kompos cair memiliki peran penting dalam meningkatkan kesadaran masyarakat terhadap praktik pertanian berkelanjutan. Tulisan ini membahas hasil dari kegiatan penyuluhan pembuatan pupuk kompos cair di Desa Binuang Kampar, Provinsi Riau. Metode penyuluhan yang digunakan meliputi pemberian materi, demonstrasi praktik, dan diskusi interaktif dengan masyarakat. Hasil dari penyuluhan ini menunjukkan adanya peningkatan pengetahuan dan keterampilan masyarakat dalam pembuatan pupuk kompos cair, serta dampak positifnya terhadap lingkungan dan pertanian lokal.
Coffee Supply Chain in West Sumatra: A Systematic Literature Review Saputra, Hendra; Yunita, Imelda; Rozalia, Rozalia; Salim, Emil
Andalasian International Journal of Applied Science, Engineering and Technology Vol. 5 No. 3 (2025): November 2025
Publisher : LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijaset.v5i3.242

Abstract

This systematic literature review explores the coffee supply chain in West Sumatra, a region renowned for its strong agricultural heritage and substantial coffee production. The study aims to synthesize previous research and identify key factors influencing the supply chain stages—production, processing, marketing, and distribution. Using a structured methodology based on systematic review protocols, this research integrates findings from various academic sources to provide a comprehensive understanding of the topic. The reviewed literature reveals both challenges and opportunities within the West Sumatran coffee supply chain. Major challenges include post-harvest quality management, limited market access, and low adoption of sustainable practices, all of which affect competitiveness. The findings highlight the importance of effective governance and stakeholder collaboration in improving operational efficiency and market adaptability. Additionally, technological innovation and digital marketing are recognized as crucial in transforming the supply chain, supporting smallholder farmers, and expanding market reach. Overall, this review underscores the complexity and significance of West Sumatra’s coffee supply chain, emphasizing the need for integrated, sustainable, and innovative strategies to strengthen resilience and global competitiveness.
Inovasi Pengolahan Cendol Instan Berprotein Tinggi dengan Fortifikasi Tepung Ikan Gabus Dewita, Dewita; Desmelati, Desmelati; Diana, Ayu; Yunita, Imelda; Fikri, Muhammad Zakiyul; Sidauruk, Santhy Wisuda; Siregar, Rizky Febriansyah
Journal of Rural and Urban Community Empowerment Vol. 7 No. 1 (2025): Oktober
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jruce.7.1.83-88

Abstract

Inovasi Pengolahan Cendol Instan Berprotein Tinggi dengan Fortifikasi Tepung Ikan Gabus bertujuan untuk mengatasi masalah kekurangan gizi, khususnya asupan protein, di kalangan masyarakat. Tepung ikan gabus yang kaya akan protein dan asam amino esensial dipilih sebagai bahan fortifikasi untuk meningkatkan kualitas gizi produk cendol instan. Tujuan dari inovasi ini adalah untuk memberikan solusi praktis dan bergizi melalui pengolahan cendol instan yang mudah diakses oleh masyarakat. Hasil dari pengolahan ini menunjukkan peningkatan kandungan protein dalam cendol instan, menjadikannya alternatif pangan yang lebih bergizi dibandingkan produk sejenis yang ada di pasaran. Pembahasan dalam inovasi ini mencakup teknik fortifikasi yang tepat dan manfaat dari tepung ikan gabus dalam meningkatkan nilai gizi, serta penerapan teknologi yang sederhana namun efektif. Kesimpulan dari inovasi ini adalah bahwa pengolahan cendol instan dengan fortifikasi tepung ikan gabus dapat menjadi solusi yang efektif untuk meningkatkan konsumsi protein masyarakat, sekaligus memanfaatkan bahan baku lokal yang terjangkau, sehingga dapat memenuhi kebutuhan gizi dengan cara yang lebih mudah dan praktis
Identification and analysis of actors in the supply chain of post-harvest tools (case study: teratak village, kampar district) Mhd Andry Kurniawan; Rahmadini Payla Juarsa; Angga Pramana; Nur Hasnah AR; Imelda Yunita; Arum Rovarti Ningsih
AGROINTEK Vol 20, No 1 (2026)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v20i1.17168

Abstract

There is still a lack of clear understanding regarding the structure of the supply chain for palm oil post-harvest tools in Teratak Village, including the flow of goods, money, and information as well as the roles of each actor in that supply chain, even though the demand for these tools is quite high and important to support the productivity of oil palm plantations. This study aims to analyze and define the supply chain structure of post-harvest tools for oil palm from upstream to downstream. This study was carried out in Teratak village, Kampar Regency. Methods used are qualitative descriptive and BPMN (business process modeling notation) methods. Based on the study's results, it is known that the post-harvest tooling supply chain structure for oil palm starts with iron purchasing suppliers, independent blacksmith industries, blacksmith cooperatives, distributors, and consumers. From these factors comes the flow of goods, the flow of information, and the flow of money. All these factors are interrelated. The strategy that can be applied in this case is to optimize all relevant factors, namely iron collectors, blacksmith industry, blacksmith cooperatives, and distributors, to increase productivity in each element.
Green Enzymatic Decaffeination of Robusta Coffee Using Bromelain from Pineapple Peel for Sustainable Processing Yunita, Imelda; Rossi, Evy; Hamzah, Farida Hanum; Nopiani, Yanti
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 15, No 1 (2026): IN PROGRESS
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2026.015.01.2

Abstract

AbstractRobusta coffee contains relatively high levels of caffeine, so consumption should be limited due to potential health risks if consumed excessively. This condition drives the development of effective, safe, and sustainable decaffeination technologies. Enzymatic decaffeination using a crude bromelain extract from pineapple peel offers a green chemistry approach that uses natural biocatalysts and agricultural waste. This study aimed to determine the optimal concentration of crude bromelain extract to reduce caffeine content in Robusta coffee beans and to evaluate its effects on moisture content, ash content, pH, and color brightness. A completely randomized design with one factor and six bromelain concentrations (0–50%) with three replications was applied. Data were analyzed using analysis of variance followed by Duncan’s multiple range test at a significance level of 0.05. The results showed that increasing bromelain concentration consistently reduced caffeine content from 2.74% to approximately 0.21% at 5% concentration. The pH and color brightness decreased as the enzyme concentration increased. The moisture content increased but remained below the national quality standard, whereas the ash content decreased, indicating mineral leaching during the enzymatic process. A crude bromelain concentration of 50% was considered practically optimal, achieving significant caffeine reduction with manageable physicochemical changes. These findings highlight the potential of scalable, efficient green decaffeination to support a sustainable, low-caffeine Robusta coffee industry.Keywords: bromelain, enzymatic decaffeination, green chemistry, Robusta coffee, pineapple peel AbstrakKopi Robusta memiliki kadar kafein relatif tinggi sehingga konsumsinya perlu dibatasi karena berisiko menimbulkan gangguan kesehatan jika dikonsumsi berlebihan. Hal ini mendorong pengembangan teknologi dekafeinasi yang efektif, aman, dan berkelanjutan. Dekafeinasi enzimatik menggunakan ekstrak kasar bromelain dari kulit nanas berpotensi menjadi pendekatan green chemistry melalui pemanfaatan biokatalis alami dan limbah pertanian. Penelitian ini bertujuan menentukan konsentrasi optimal ekstrak kasar bromelain untuk menurunkan kadar kafein biji kopi Robusta serta mengevaluasi pengaruhnya terhadap kadar air, kadar abu, pH, dan tingkat kecerahan warna. Percobaan disusun menggunakan rancangan acak lengkap satu faktor dengan enam taraf konsentrasi bromelain (0–50%) dan tiga ulangan. Data dianalisis menggunakan analisis ragam dan uji lanjut Duncan multiple range test pada taraf signifikansi 0,05. Hasil menunjukkan peningkatan konsentrasi bromelain menurunkan kadar kafein secara konsisten dari 2,74% hingga sekitar 0,21% pada konsentrasi 5%. Nilai pH dan kecerahan warna menurun seiring peningkatan konsentrasi enzim. Kadar air meningkat namun tetap di bawah standar mutu nasional, sedangkan kadar abu menurun yang mengindikasikan pelindian mineral selama proses enzimatik. Konsentrasi ekstrak kasar bromelain 50% dinilai paling optimal secara praktis karena menghasilkan reduksi kafein signifikan dengan perubahan mutu fisikokimia yang masih dapat dikelola. Temuan ini menunjukkan potensi penerapan dekafeinasi hijau yang efisien siap ditingkatkan skalanya dan mendukung keberlanjutan industri kopi Robusta rendah kafein.Kata kunci: bromelain, dekafeinasi enzimatik, green chemistry, kopi Robusta, kulit nanas
Co-Authors Ambarwati, Nabilla Prima Amelia Hasri Andry Kurniawan, Mhd Angga Pramana Angga Pramana, Angga Anggi Novriani Aprilia, Rita Arum Rovarti Ningsih Atika Zarefar Aulia Wildan Fazira Ayu Diana Ayu Diana Baehaqi Darmawan, Genta Desmelati Desmelati Desmelati Desmelati Dewi Fortuna Ayu Dewi, Yossie Kharisma Dewita Dewita Emil Salim Erpiani Siregar Erpiani Siregar Febriana, Aulia Feby Rahayu Fikratul Ihsan Fortuna Ayu, Dewi Gilang Ramadhan Hamzah, Farida Hanum Hasnah AR, Nur Hasnah, Nur Hendra Saputra Jum’atri Yusri Kurniawan, M Andry Kusyardi, Dwi M Andry Kurniawan Masruri, Niskan Walid Meisya Putri Meki Herlon Melania Syahada Mhd Andri Kurniawan Mhd Andry Kurniawan Mhd Andry Kurniawan Mitrajati, Mitrajati Muhammad Fardhan Asghari Muhammad Zakiyul Fikri Muhammad Zakiyul Fikri Mutia, Reiza Nopiani, Yanti Novita, Dea Nur Hasnah Nur Hasnah AR 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 Rahmayuni, Rahmayuni Raswen Efendi Reiza Mutia Resdati Rika Ampuh Hadiguna Rizki, Farehan Rossi, Evy Santhy W. Sidauruk Santhy Wisuda Sidauruk Siagian, Rini Nopika Simarmata, Robinson Tua B Siregar, Rizky Febriansyah Sitindaon, Sintia Maria Magdalena Sitio, Novita Angelina Tari Kumala Sari Vonny Setiaries Johan Wakaifah, Muskylatul Weldi Putra Widya Laila Wulandari, Aisyah Asrie Yelmira Zalfiatri Yolanda Rozalia Yuli Andriani Yusri, Jum’atri Zamratul Aini