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All Journal Jurnal Aplikasi Bisnis dan Manajemen (JABM) E-Journal Tourism & Hospitality Essentials Journal JOIV : International Journal on Informatics Visualization Asia-Pacific Management and Business Application JKBM (JURNAL KONSEP BISNIS DAN MANAJEMEN) Syntax Literate: Jurnal Ilmiah Indonesia JMM (Jurnal Masyarakat Mandiri) Martabe : Jurnal Pengabdian Kepada Masyarakat Tourism Scientific Journal INTERACTION: Jurnal Pendidikan Bahasa IJAIT (International Journal of Applied Information Technology) Community Development Journal: Jurnal Pengabdian Masyarakat Akrab Juara : Jurnal Ilmu-ilmu Sosial Charity : Jurnal Pengabdian Masyarakat Jurnal Pengabdian Masyarakat Indonesia International Journal of Community Service Journal of Innovation Research and Knowledge Media Bina Ilmiah eProceedings of Applied Science Jurnal Indonesia Sosial Teknologi BINA CIPTA Journal of Business on Hospitality and Tourism Barista : Jurnal Kajian Bahasa dan Pariwisata Al-Kharaj: Jurnal Ekonomi, Keuangan & Bisnis Syariah Journal of Tourism, Hospitality and Travel Management (JTHTM) Jurnal Ilmiah Pariwisata
Vany Octaviany
Telkom University
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Medicine & Pharmacology Public Health Social Sciences Other

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Implementation of Digitalization and Technology-Driven Waste Management Education -, Suryatiningsih; Dewi Budiwati, Sari; Gartina Husein, Inne; Hadiyoso, Sugondo; Octaviany, Vany
Charity : Jurnal Pengabdian Masyarakat Vol. 9 No. 1 (2026): Charity-Jurnal Pengabdian Masyarakat
Publisher : PPM Universitas Telkom

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25124/charity.v9i1.10596

Abstract

Waste management remains a major challenge in Lengkong Village, Bandung Regency, due to the limited capacity of existing waste processing facilities and low community participation in source level waste reduction. The current TPS 3R is unable to accommodate waste generated by 13 neighborhood units, resulting in uncontrolled accumulation that poses environmental and public health risks, while community-based waste management practices based on the 3R principles have not been optimally implemented. As an initial effort, the Mekar Arum Mewangi Waste Bank Unit (BSU MAMMA), established in February 2024, has encouraged household level waste sorting among residents of RW 11; however, its impact remains limited. Therefore, this community service program focuses on education on segregated waste management and deposit procedures, training in the development of waste management educational content, and the development of a digital application to support waste bank operations, aiming to improve data management, transaction recording, and reporting. The initiative is implemented in collaboration with the Coimbatore Institute of Technology, which contributes expertise in decentralized and technology-based waste management, and targets BSU MAMMA members and residents of RW 11 with potential expansion to other areas. Through this approach, the program is expected to foster a more participatory, effective, and sustainable waste management system, ultimately enhancing environmental quality and public health in Lengkong Village. Keywords : waste, sorting, waste management, application
INOVASI SAWI HIJAU SEBAGI PEWARNA ALAMI DALAM PEMBUATAN KUE PUTU AYU Nida Mufidah; Vany Octaviany
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 6, No 10 (2023): Martabe : Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v6i10.3581-3590

Abstract

Inovasi sawi hijau yang digunakan sebagai pewarna dalam pembuatan kue putu ayu belum pernah dilakukan sebelumnya. Penggunaan sawi hijau digunakan sebagai pengganti pewarna sintetis, dalam upaya pengurangan bahan sintetis yang masuk ke dalam tubuh. Dalam penelitian ini, metode yang diterapkan adalah uji organoleptik, yang berfungsi untuk mengukur respon sensori konsumen terhadap kue putu ayu yang menggunakan pewarna alami dari sawi hijau. Pendekatan ini melibatkan distribusi kuisioner kepada sejumlah 30 responden. Melalui hasil uji daya terima konsumen disimpulkan bahwa kue putu ayu dengan pewarna alami sawi hijau dapat diterima oleh semua konsumen berdasarkan rasa dan tekstur, untuk aroma dengan presentase 87% konsumen menyukai, berdasarkan warna dengan presentase 97% menarik menurut konsumen, berdasarkan penampilan fisik konsumen memilih suka dengan presentase 93%.
PENGARUH OPTIMALISASI RUANG PUBLIK SENTRA KULINER TERHADAP PEMBENTUKAN KARAKTER DAN INTERAKSI SOSIAL MASYARAKAT (STUDI KASUS DI DESA CIPAGALO KABUPATEN BANDUNG PROVINSI JAWA BARAT) Santi Salayanti; Vany Octaviany; Syarip Hidayat
Journal of Innovation Research and Knowledge Vol. 5 No. 12 (2026): Mei 2026
Publisher : Bajang Institute

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

Abstract

Abstract: Cipagalo Village is located in Bojongsoang District, Bandung Regency, West Java. This village has strategic regional characteristics because it is close to the center of Bandung, making it potential for development as a tourist village based on local wisdom and creative economy. There are public spaces located in Cipagalo Village that have an important role in building social interaction and strengthening the character of the community. It is necessary to analyze the influence of the optimization of public space in the Culinary Center on the formation of the social character of the people of Cipagalo Village. The market has an important role in the local economy as a center for transactions and social interaction of the community. However, in Cipagalo Village, the traditional market still faces various challenges, such as suboptimal accessibility, limited facilities, and low quality of the products offered. This community service program aims to design a modern market design that not only improves accessibility for the community, but also supports the improvement of the quality of local products. The approach used involves participatory studies with local communities to understand their needs, habits, and expectations of the ideal market. The proposed design concept prioritizes a friendly layout for all community groups, the provision of adequate sanitation facilities, and the integration of technology to improve transparency and efficiency of product distribution. In addition, the program also emphasizes the importance of social interaction in market management through training for traders and the public regarding healthy and sustainable trading practices. The results of this community service activity are expected to be able to create a more inclusive modern market, increase the competitiveness of local products, and strengthen the economy of the people of Cipagalo Village. With the existence of a modern market based on social interaction, it is hoped that a more dynamic and sustainable economic ecosystem will be formed for all stakeholders. The Culinary Center as a culinary center is also a forum for the community to participate in community-based economic activities, which strengthen social values and social attachment. A well-managed public rang is able to positively shape the social character of the community, improve the quality of life, and strengthen the local identity of Cipagalo Village. Therefore, the active role of the government and the community is needed in maintaining and developing public space as a means of sustainable social development. This research shows that the optimization of the Culinary Center, both in terms of facilities, governance, and social activities held, has a positive impact on social cohesion, a sense of togetherness, and the values of community mutual cooperation. People who actively use public spaces show an increase in communication between citizens, participation in social activities.
Co-Authors -, Suryatiningsih Ady Purna Kurniawan Alimansyah, Muhammad Yusuf Iskandar Andar Danova Lastaripar Goeltom Anwar, Widya Azizah Astri Wulandari Baharta, Edwin Budi Ikhsan Cahyaningsih Cahyaningsih Danica Rani Intani Putri Dendi Gusnadi Dewi Budiwati, Sari Dika Dwi Panji Diliana, Daffara Naila Dimas Adianto DINA ANGGRAINI Dina Anggraini Donni Junipriansa Dwiesty Dyah Utami Dwimor, Vanisa Mutmainnah Eko Susanto Elly Suryani Ersy Erviana Ersy Ervina Erviana, Ersy Eva Mardiyana Fanni Husnul Hanifa Gartina Husein, Inne Hasanah Putri Hetti Hidayati Hilman Fauzi, Hilman I Dewa Gde Satrya Widyaduta Indriyani Handyastuti Inti Aisha Irfan Darmawan Jajang Bintang Kurniasyifa Oktariyana Salsabira Maharani, Annisa Zoe Shinta Majidah Majidah Mega Fitriani Adiwarna Prawira Milza Darmays Mozin Muhammad Ardi Nupi Hasyim Muhammad Asyari Shiddiq Muhammad Asyari Shiddiq, Muhammad Asyari Najwa, Sirun Nasrudin Firmansyah Nida Mufidah Nur FitriAnisah Nasution Nurlena Nurlena Nuruddin Nuruddin Nuruddin, Nuruddin Oktafiani, Venia Putra Fajar Alam Putri Fatoni, Salwa Berliana Raharjo, Tito Ramadhan, Muhamad Farhan Ratu Ratna Mulyati Karsiwi Rennyta Yusiana Retha Syahvina Zahra Riadi Darwis Riska Aprilina Rismawati Hidayah Rosmiati, Mia Salim, La Ode Agus Sampurno Wibowo Sandra Sanggramasari Santi Salayanti Sastha, Farida Yustitia Shiddiq, Muhammad Asyari Sidabutar, Anggun Sri Widaningsih Sugondo Hadiyoso Suryana, Marceilla Syarip Hidayat Thia Kharin Fauziah Sunarya Tobing, Filipi Revaldi Lumban Windriani, Ranita Wulung, Shandra Rama Panji Yanti, Suci Dwi Yunita, Kurnia Sri Zana Zuflia