Garuda - Garba Rujukan Digital

PEMBERDAYAAN PEREMPUAN MELALUI PEMBENTUKAN KELOMPOK PENCEGAHAN STUNTING Anis, Ulfah; Budiyanto, Budiyanto; Ekaputri, Retno Agustina; Dewiani, Kurnia; Fatharani, Arina
Kumawula: Jurnal Pengabdian Kepada Masyarakat Vol 8, No 2 (2025): Kumawula: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/kumawula.v8i2.57312

Palm fruit extract curry is modified from banga soup originating from Africa. Palm fruit extract curry is made from palm fruit extract obtained through an extraction process and added with spices. Curry uses a protein source to increase its nutritional content. The community service developed this curry as a nutritious food for pregnant mothers, breastfeeding mothers, and future pregnant mothers to prevent stunting in their children. The stunting problem occurs in Rindu Hati Village, Central Bengkulu. Stunting is a condition where children experience chronic malnutrition starting from the first 1,000 days of their lives. The service activity aims to provide knowledge and skills for the target audiences regarding cooking palm fruit extract curry and establishing mothers’ groups. The service activity method was implemented through practice, an organoleptic test, and group formation. The result showed the most liked formula, namely 1B (chicken and tempeh). Three groups were formed in Rindu Hati Village to prevent stunting in each of their communities. Gulai sari buah kelapa sawit merupakan gulai modifikasi dari banga soup yang berasal dari Afrika. Gulai sari buah kelapa sawit berbahan dasar ekstrak buah kelapa sawit yang diperoleh dari proses ekstraksi, selanjutnya ditambahkan bumbu-bumbu. Gulai menggunakan sumber protein untuk meningkatkan zat gizinya. Gulai tersebut dikembangkan oleh tim pengabdian sebagai salah satu makanan bernutrisi yang dapat dikonsumsi oleh ibu-ibu hamil, ibu menyusui, dan calon ibu, guna pencegahan stunting bagi anaknya. Permasalahan stunting terjadi di Desa Rindu Hati, Bengkulu Tengah. Stunting merupakan kondisi anak kekurangan gizi kronis yang dialami sejak 1000 hari kehidupannya. Tujuan kegiatan pengabdian ini yaitu memberikan pengetahuan dan keterampilan bagi khalayak sasaran terkait pemasakan gulai sari buah kelapa sawit dan pembentukan kelompok ibu-ibu. Metode kegiatan pengabdian yang dilakukan adalah praktek memasak gulai, uji organoleptik masakan, dan pembentukan kelompok. Hasil dari organoleptik yang paling disukai oleh panelis secara keseluruhan yaitu formula 1B (ayam dan tempe). Terdapat tiga kelompok yang terbentuk di Desa Rindu Hati sebagai kelompok pencegah stunting di setiap dusunnya.

DESIGN ULANG KEMASAN PRODUK KOPI INDUSTRI BUKIT HITAM COFFE Yuwita, Fitri; Uker, Damres; Zuki, Meizul; Fatharani, Arina; Anis, Ulfah
Jurnal Abdi Insani Vol 11 No 2 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i2.1491

Coffee is a plantation commodity that plays an important role in contributing to foreign exchange and state income, as a source of income for farmers, creating jobs, driving the growth of the agribusiness and agro-industrial sectors. Bengkulu is one of the regions that has the most small industrial businesses in processing coffee, one of which is a small and medium industrial business with the Bukit Hitam Coffe brand. Keywords: Design, Packing, Coffee. Along with the development of technology, this industry has obstacles in packaging and product labels have not complied with Indonesian National Standards. In this community service activity, a redesign of ground coffee packaging was carried out. The packaging on products that have been produced before is less clear and the color is less attractive. The method of community service activities uses survey, discussion and direct practice methods. The service team conducted an initial survey and discussion with partners known some of the obstacles faced by partners, then redesigned the packaging according to the discussions that had been carried out then direct practice. The result of this activity is a packaging redesign by the service team which later this packaging can be realized and printed in the form of stickers and standing pouch packaging. The new packaging looks more elegant, the taste and aroma of coffee is not easily damaged and will later increase the shelf life. After the new packaging design was obtained, the service team conducted an evaluation. Evaluation is carried out to measure the effectiveness of the activities that have been carried out to partners. Business partners have new packaging, this packaging can be realized so that the product display is more informative than the previous packaging and logo.

Peningkatan Daya Saing UMKM Olahan Pertanian Melalui Branding dan Strategi Pemasaran Digital Firmansyah, Firmansyah; Fatharani, Arina; Gusriani, Ika
DHARMA RAFLESIA Vol 23 No 2 (2025): DESEMBER (ACCREDITED SINTA 5)
Publisher : Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33369/dr.v23i2.44769

Kegiatan pengabdian masyarakat ini berfokus pada peningkatan kapasitas pelaku UMKM olahan pertanian di Desa Banyumas Lama, Kecamatan Kerkap, Kabupaten Bengkulu Utara. Pelaksanaan kegiatan dilakukan pada tanggal 10 Mei 2025 di Balai Desa Banyumas dengan melibatkan 26 pelaku UMKM yang memproduksi berbagai olahan pertanian seperti keripik pisang, opak singkong, dan kerupuk. Meskipun desa ini memiliki potensi pertanian yang melimpah, para pelaku UMKM menghadapi kendala signifikan dalam pemasaran digital akibat keterbatasan infrastruktur internet dan rendahnya literasi digital. Metode pelaksanaan kegiatan mengintegrasikan tiga tahap utama yaitu persiapan (survei kebutuhan, perizinan, penyusunan materi), pelaksanaan (sosialisasi dan pelatihan interaktif tentang branding, pemasaran digital, dan manajemen penjualan), serta evaluasi partisipasi peserta. Pelatihan difokuskan pada penerapan IPTEKS melalui platform digital seperti Instagram dan Shopee, strategi branding produk, serta teknik pembuatan konten pemasaran yang efektif. Hasil evaluasi menunjukkan tingkat kehadiran mencapai 90% dengan 80% peserta berhasil mempraktikkan langsung materi yang diajarkan. Dampak positif program terlihat dari peningkatan kemampuan peserta dalam pembuatan akun digital, transformasi desain kemasan produk yang lebih profesional, serta pemanfaatan platform digital untuk pemasaran yang lebih luas. Beberapa UMKM bahkan telah berhasil mendapatkan pesanan dari luar daerah melalui platform digital. Untuk menjamin keberlanjutan program, diperlukan pendampingan berkala, peningkatan akses internet, dan kolaborasi strategis dengan dinas terkait.

STRATEGI PEMASARAN DAN BRANDING PRODUK OLAHAN Arina Fatharani; Budiyanto Budiyanto
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 6, No 1 (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.v6i1.293-297

Pemasaran merupakan suatu kegiatan pelaku usaha untuk menukarkan nilai-nilai tentang informasi suatu produk, ide, dan jasa terhadap pembeli atau pelanggan. Salah satu cara pemasaran agar membentuk suatu strategi pemasaran adalah dengan membuat suatu brand dan melakukan branding. Kegiatan branding merupakan aktivitas komunikasi dalam membuat karakter atau identitas suatu produk untuk menciptakan dan mempertahankan image produk pada konsumen. Metode kegiatan dimulai dengan koordinasi dengan mitra dilakukan untuk menentukan waktu pelaksanaan kegiatan pengabdian yang sesuai dengan aktivitas khalayak sasaran. Kemudian pemberian penyuluhan mengenai materi marketing atau pemasaran dan branding. Kegiatan pengabdian kepada masyarakat tentang pengendalian mutu produk pangan melalui perbaikan proses pengolahan pada ibu-ibu anggota KPPL Maju Bersama Desa Pal VIII, KPPL Karya Madiri Desa Tebat Tenong Luar, KPPL Sumber Jaya Desa Karang Jaya, KPPL Sejahtera Desa Sumber Bening. Pengabdian ini telah dilaksanakan dengan baik di hotel Syakila, Curup, Kabupaten Rejang Lebong. Hal ini terlihat dari antusias peserta dalam mengikuti penyuluhan yang dilakukan. Hal ini diharapkan dapat menambah wawasan dan pengetahuan peserta serta kemampuan menerapkan marketing atau pemasaran dan branding produk olahan.

Evaluasi Kelayakan Penggunaan Model Machine Learning pada Klasifikasi Perilaku Ayam di Bawah Kondisi Suhu dan Kelembapan yang Bervariasi Firmansyah Firmansyah; Suhendra; Arina Fatharani; Yusuf Irfan
Jurnal Teknologi Agro-Industri Vol. 13 No. 1 (2026): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v13i1.256

Penelitian ini mengkaji penerapan model pembelajaran mesin untuk mengklasifikasikan perilaku ayam pada kondisi suhu dan kelembapan yang bervariasi, dengan tujuan mengoptimalkan kesejahteraan dan produktivitas unggas melalui pemantauan otomatis. Analisis difokuskan pada perilaku utama seperti Beristirahat, Makan/Minum, dan Aktivitas Fisik, serta meneliti bagaimana fluktuasi lingkungan memengaruhi respons fisiologis ayam, khususnya dalam termoregulasi. Selama periode pengamatan selama 21 hari, data dikumpulkan dari enam ayam menggunakan sensor suhu dan kelembapan, disertai dengan rekaman video. Sebanyak lima model pembelajaran mesin diuji, yaitu Random Forest, Support Vector Machine (SVM), K-Nearest Neighbors (KNN), Multi-Layer Perceptron (MLP), dan metode ensemble, untuk mengidentifikasi model yang paling efektif di antara lima model yang digunakan. Model Random Forest menunjukkan kinerja terbaik dengan akurasi sebesar 98,65%, membuktikan kemampuannya dalam membedakan berbagai aktivitas dengan efektif. Selain itu, temuan penelitian ini menekankan pentingnya mengintegrasikan data lingkungan secara real-time dan meningkatkan teknik ekstraksi fitur untuk meningkatkan keandalan klasifikasi. Wawasan dari penelitian ini berpotensi memberikan kontribusi terhadap pengembangan sistem pemantauan cerdas adaptif, meskipun masih memerlukan validasi lebih lanjut dengan jumlah sampel yang lebih besar, sekaligus menjadi landasan awal yang berpotensi mendukung kemajuan di masa depan dalam manajemen unggas komersial dengan memungkinkan intervensi kesejahteraan yang tepat waktu dan mendukung operasi yang efisien serta berorientasi pada kesejahteraan.

Numerical Simulation And Model Validation Of Oil Palm Empty Fruit Bunches Slow Pyrolysis Yield Prediction Arina Fatharani; Yuwana Yuwana; Firmansyah Firmansyah; Evanila Silvia; Bosman Sidebang
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 13 No 1 (2026)
Publisher : UNIVED Press, Dehasen University Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/agritepa.v13i1.10941

Purpose : This study aims to develop and validate a numerical simulation model for Oil Palm Empty Fruit Bunches (EFB) slow pyrolysis to predict biochar and liquid smoke yields within the temperature range of 400–600°C for optimizing palm oil waste conversion. Methodology : The research utilizes a first-order Arrhenius reaction kinetics approach with an activation energy (Ea) of 87.49 kJ/mol. Model validation was performed by comparing simulation results with experimental data from the latest literature (2023–2025) using RMSE, MAPE, and $R^2$ statistical metrics. Results : The simulation model demonstrates very high accuracy with an RMSE of 0.271%, MAPE of 0.74%, and $R^2$ of 0.9726 at a heating rate of 10°C/min. At an operating temperature of 450°C, the model predicts a biochar yield of 30.7% and an estimated liquid smoke yield of 18.6%. Findings : The numerical model is proven capable of precisely representing the thermal degradation process of EFB, enabling product yield prediction without intensive laboratory testing. Novelty : The use of the most recent validation datasets (last three years) and specific application to a gas-fueled slow pyrolysis model tailored for EFB characteristics. Originality : This research offers an integrative approach between kinetic simulation and specific pyrolysis device parameters, providing a practical solution for predicting waste mass conversion efficiency into value-added products. Conclusion : The developed model is valid and reliable for predicting EFB pyrolysis product yields, serving as a technical tool for the design and optimization of small-to-medium-scale pyrolysis reactors. Type of Paper: Research Article.

Red Palm Olein Oil-Enhanced Instant Noodle: A Functional Food Innovation for Diabetes-friendly Formulation Budiyanto, Budiyanto; Silsia, Devi; Anis, Ulfah; Fatharani, Arina; Azima, Fauzan; Cahyana, Yana; Nizori, Addion
Indonesian Food Science and Technology Journal Vol. 9 No. 2 (2026): Volume 9 Number 2, July 2026 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v9i2.49295

The global rise in type-2 diabetes has increased interest in functional foods that can help prevent or manage the disease. Red Palm Olein Oil (RPOO), rich in antioxidants such as tocotrienols, tocopherols, and β-carotene, has shown promise in reducing oxidative stress and improving insulin sensitivity. This study aimed to develop a low-calorie, functional instant noodle using RPOO to provide anti-diabetic benefits while retaining consumer appeal. Konjac flour, a low-calorie ingredient, was combined with RPOO to create a nutritious noodle product. The production of RPOO involved fractionating crude palm oil (CPO) to yield a product rich in antioxidants, which were measured for their antioxidant activity. The noodles were formulated by replacing conventional oils with RPOO-based seasoning, and their physical, chemical, and sensory properties were analyzed. Results showed that the RPOO-substituted noodles had significantly higher vitamin E content, contributing to antioxidant effects. Sensory evaluation indicated that the 75:25 RPOO-seasoning oil ratio received the highest acceptance regarding color, aroma, and taste. Proximate analysis revealed that the noodles were low in calories (73.81 kcal per 100g), making them suitable for health-conscious consumers. The findings suggest that RPOO-enhanced instant noodles could serve as a functional food for diabetes-friendly formulation, providing a novel approach to integrating health benefits into widely consumed food products.

Chemical Characteristics of Dried Octopus in Solar-Biomass Hybrid Dryer Arina Fatharani
Jurnal Teknologi Agro-Industri Vol. 12 No. 2 (2025): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v12i2.248

As the main producing area, processing dried octopus in Kaur Regency still relies on traditional drying methods, which have various weaknesses. This study aims to analyse dried octopus's chemical characteristics (moisture, ash, and fat content) using a hybrid solar-biomass dryer. The experimental design used a Completely Randomised Design (CRD) with two factors, namely wood biomass feed (4 kg and 5 kg) and octopus body parts (head, swim membrane, upper arm, middle arm, and lower arm). The results showed that the moisture content of the final product ranged from 14.83-15.93% and met the SNI 2719-2017 standard (≤20%), without being significantly affected by the treatments given. The ash content (3.33-5.46%) was significantly affected by both treatment factors but still met the quality standard (≤7%), with the highest value in the head. Fat content (10.28-19.11%) was mainly influenced by body part and its interaction with biomass feed, with the highest distribution in the head and swimming membrane.

Chemical Characteristics of Dried Octopus in Solar-Biomass Hybrid Dryer Arina Fatharani
Jurnal Teknologi Agro-Industri Vol. 12 No. 2 (2025): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v12i2.248

As the main producing area, processing dried octopus in Kaur Regency still relies on traditional drying methods, which have various weaknesses. This study aims to analyse dried octopus's chemical characteristics (moisture, ash, and fat content) using a hybrid solar-biomass dryer. The experimental design used a Completely Randomised Design (CRD) with two factors, namely wood biomass feed (4 kg and 5 kg) and octopus body parts (head, swim membrane, upper arm, middle arm, and lower arm). The results showed that the moisture content of the final product ranged from 14.83-15.93% and met the SNI 2719-2017 standard (≤20%), without being significantly affected by the treatments given. The ash content (3.33-5.46%) was significantly affected by both treatment factors but still met the quality standard (≤7%), with the highest value in the head. Fat content (10.28-19.11%) was mainly influenced by body part and its interaction with biomass feed, with the highest distribution in the head and swimming membrane.

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