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All Journal Jurnal Teknik Industri MATAPPA: Jurnal Pengabdian Kepada Masyarakat Academia Open Indonesian Journal of Cultural and Community Development
Indah Apriliana Sari Wulandari
Universitas Muhammadiyah Sidoarjo
Agriculture, Biological Sciences & Forestry Arts Humanities Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Medicine & Pharmacology Physics Social Sciences Other

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Environment Performance Index Assessment on Food Production: A Case Study in Indonesia Indah Apriliana Sari Wulandari; Hana Catur Wahyuni; Inggit Mardiyah; Nur Ravita Hanun
Jurnal Teknik Industri Vol. 23 No. 2 (2022): August
Publisher : Department Industrial Engineering, University of Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/JTIUMM.Vol23.No2.93-104

Abstract

Green Productivity (GP) is a strategy to increase production output while protecting the environment. The application of GP is a tool to evaluate the quality of the environment. For instance, an industry of crispy fried chicken drains the chicken's wash water, pours cooking oil, and slurries down the drain. It will diminish water quality. This research aims to assess Environment Performance Index (EPI) and prevent environmental damage by creating crispy chicken. The initial step must be identifying waste, creating a material balance diagram, calculating EPI and productivity, and proposing alternatives. This research indicates that pollution levels in this industry are extremely high. Environmental Service testing of production wastewater revealed BOD values of 769mg/l, COD values of 1699mg/l, TSS values of 2536mg/l, and an EPI Index of -31,05 exceed government standards. The result indicates that production enhancements must continue. In addition, this research generated some waste prevention alternatives, such as constructing a grease trap.
Enhancing Green Productivity in Rural Communities: Empowering Local Economy through Innovative Red Guava Derivative Products Indah Apriliana Sari Wulandari; Ida Agustini Saidi; Niko Fediyanto
Indonesian Journal of Cultural and Community Development Vol 14 No 2 (2023): June
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/ijccd.v14i2.914

Abstract

This scientific article presents a community engagement initiative aimed at improving the local economy and promoting sustainable practices in the rural village of Kebaron, Indonesia. The study focuses on harnessing the potential of the abundant red guava fruit through the application of Green Productivity (GP) principles. The research team conducted a series of activities, including problem identification, potential product analysis, training sessions on red guava derivative production, and environmental education. The results demonstrated the successful development of innovative red guava derivative products such as red guava ice cream, leather, and juice. By involving the community and promoting environmentally friendly production techniques, the project contributed to the establishment of a sustainable and eco-conscious local industry. The findings highlight the importance of integrating GP concepts into rural communities, providing valuable insights for global researchers and professionals in the field of sustainable production and community empowerment. Highlight: Unleashing the potential: The abundant harvest of red guava in the village of Kebaron presents an opportunity to optimize its benefits for the local community by implementing the concept of Green Productivity (GP). Innovative product derivatives: Through community involvement and education, the project focuses on creating innovative red guava derivative products such as ice cream, leather, and juice, showcasing the application of sustainable production practices. Online promotion for wider reach: Leveraging the power of online media, the project emphasizes the effective promotion and sales of the red guava derivative products, tapping into a larger consumer base and highlighting the importance of environmentally conscious production practices. Keyword: Green Productivity, Red Guava, Community Engagement, Sustainable Production, Rural Economy
Identification of the Quality of Ready-to-Eat Food Production Waste Water Using the MCDM Approach Indah Apriliana Sari Wulandari; Nur Ravita Hanum; Fitria Trisna Sisiliani
Academia Open Vol 8 No 1 (2023): June
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/acopen.8.2023.6956

Abstract

The rapid growth of Micro, Small, and Medium Enterprises (MSMEs) in the fast-food industry has raised concerns about the environmental impact, particularly regarding waste generation and its potential to pollute water sources. This research conducted in the Sidoarjo area aimed to identify the influence of MSME fast-food waste on water quality parameters, including Temperature, Turbidity, TDS, TSS, pH, DO, COD, Nitrate, Heavy Metal Cd, Total Coliform, and E-Coli. The study employed the Analytic Network Process (ANP) method, aided by Super Decision software version 2.10, to rank the most influential water quality criteria and prioritize alternative strategies to mitigate environmental issues. The results highlight crucial water quality parameters affected by MSME fast-food waste and present actionable insights for minimizing environmental impacts and safeguarding human health and the ecosystem. Highlights: Significant Environmental Impact: The rapid growth of Micro, Small, and Medium Enterprises (MSMEs) in the fast-food industry poses a significant environmental impact due to the waste generated during the production process. Water Quality Parameters: The study focuses on analyzing various water quality parameters affected by MSME fast-food waste, including Temperature, Turbidity, TDS, TSS, pH, DO, COD, Nitrate, Heavy Metal Cd, Total Coliform, and E-Coli. ANP Method for Mitigation: To address the environmental challenges posed by fast-food MSME waste, the research employs the Analytic Network Process (ANP) method, supported by Super Decision software version 2.10, to prioritize effective and sustainable alternatives for minimizing environmental pollution. Keywords: MSME, fast-food waste, water quality, environmental issues, ANP method
Pelatihan Penggunaan Website bagi Guru dan Siswa SMK Hindarto Hindarto; Indah Apriliana Sari Wulandari; Fitria Eka Wulandari; Anisatul Makfiroh; Egha Arya Affandi
MATAPPA: Jurnal Pengabdian Kepada Masyarakat Volume 6 Nomor 3 Tahun 2023
Publisher : STKIP Andi Matappa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31100/matappa.v6i3.3066

Abstract

Pengabdian kepada masyarakat ini bertujuan untuk meningkatkan pemahaman keterampilan guru dan siswa SMK Muhammadiyah 2 Kutorejo Mojokerto dalam penggunaan website sebagai media pembelajaran dan peningkatan kualitas pendidikan. Pengabdian ini menggunakan pendekatan kuantitatif dengan desain pre-test dan post-test pada 20 guru dan siswa yang terlibat dalam pelatihan. Pelatihan dilakukan secara luring selama satu hari dengan materi yang disesuaikan dengan kebutuhan dan kemampuan peserta. Hasil penelitian menunjukkan bahwa pelatihan penggunaan website bagi guru dan siswa SMK Muhammadiyah 2 Kutorejo Mojokerto efektif dalam meningkatkan pemahaman dan keterampilan peserta. Rata-rata nilai pre-test peserta sebesar 51,6 meningkat menjadi rata-rata nilai post-test sebesar 88,2. Selain itu, sebagian besar peserta juga memberikan respon positif terhadap pelatihan ini. Pengabdian ini dapat menjadi referensi bagi institusi pendidikan lainnya dalam meningkatkan kualitas pembelajaran dengan menggunakan media digital seperti website. Diharapkan pelatihan ini dapat menjadi langkah awal dalam mendorong guru dan siswa untuk menggunakan website sebagai media pembelajaran yang efektif dan efisien
Co-Authors Anisatul Makfiroh Egha Arya Affandi Fitria Eka Wulandari Fitria Trisna Sisiliani Hana Catur Wahyuni Hindarto Ida Agustini Saidi Inggit Mardiyah Niko Fediyanto Nur Ravita Hanum Nur Ravita Hanun