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All Journal Erudio: Journal of Educational Innovation The Journal of Pure and Applied Chemistry Research Jurnal Wiyata : Penelitian Sains dan Kesehatan Akta Kimia Indonesia Walisongo Journal of Chemistry Journal of Saintech Transfer Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Community Empowerment JOURNAL OF COMMUNITY ENGAGEMENT AND EMPOWERMENT Jurnal Pengabdian Masyarakat Biologi dan Sains Prosiding Seminar Nasional Pengabdian kepada Masyarakat (SINAPMAS)
Algafari Bakti Manggara
Department Of Chemistry, Faculty Of Mathematics And Natural Sciences, State University Of Malang
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Environmental Science Health Professions Immunology & microbiology Library & Information Science Materials Science & Nanotechnology Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

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Nutritional Analysis of Starfruit-based Nata: Macronutrient composition and Potential as Functional Food Juwita, Ratna; Manggara, algafari Bakti; Rahmi, Hanif Nabila; Wahyuni, Endang; Diva, Dhea Amalia Putri; Fadmasari, Alfrida Parma
The Journal of Pure and Applied Chemistry Research Vol. 14 No. 2 (2025): Edition May-August 2025
Publisher : Chemistry Department, The University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/

Abstract

Non-communicable diseases in the community are often linked to dietary factors. Consuming functional foods can help prevent these diseases. Functional foods can be categorized into three types: unmodified, modified, and prebiotic food. Nata is a fermented food that is rich of fiber, and able to act as a prebiotic. Starfruit (Averrhoa carambola) is a nutritious fruit with potential for various food products, but it is often underutilized. This study explores the possibility of making nata using starfruit, with variations in added liquid: coconut water, palm fruit water, a mixture of both, and mineral water. The macronutrient content (fiber, protein, and fat) of these nata variations was analyzed to assess their nutritional value. The results showed that nata made with coconut water exhibited the highest dietary fiber content (6.93%). Nata made with a combination of coconut water and palm fruit water has the highest protein content (0.48%), and nata made with palm fruit water has the lowest fat content (0.31%), respectively. This finding paves the way for further study in applicating starfruit based functional food products.
Empowering farmers through pineapple processing innovation as featured products of Sidorejo Village Juwita, Ratna; Manggara, Algafari Bakti; Parwono, Eka Andryanna; Dewanti, Angel Khoirun Nisa; Nisa’, Fauziah Wardatun; Haryono, Norman Yoshi; Pahrany, Andi Daniah
Community Empowerment Vol 10 No 8 (2025)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/ce.14636

Abstract

Farmer groups in Sidorejo Village, Blitar, face significant challenges characterized by the low added value of pineapple harvests and minimal innovation in post-harvest processing, including waste utilization. This community service project aimed to enhance the skills of partner groups in processing pineapple fruit and peel into economically valuable probiotic beverages using fermentation methods packaged attractively. The activity primarily involved the PKK women's group of Sidorejo Village and was conducted in-person. The methodology included education, direct demonstration of product creation, named Pinaboocha (pineapple kombucha) and Pinatepa (pineapple tepache), and packaging mentoring. Post-training evaluation revealed a significant increase in competence while 85% of participants understood the benefits of Pinaboocha and Pinatepa, and 85% expressed interest in developing these beverages into a business. These findings demonstrate that innovating the processing of pineapple fruit and waste through fermentation not only increases product quality but also successfully creates new, sustainable business opportunities based on local potential.
Corn cob innovation into janggel mushroom media and solid organic fertilizer in Gembongan Village Juwita, Ratna; Manggara, Algafari Bakti; Suharti, Suharti; Aprilia, Ajeng Rachma; Al Farobi, Robbach Najih; Sari, Dian Layung; Aini, Nuril Iftakhul; Anto, Agus
Community Empowerment Vol 10 No 9 (2025)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/ce.14684

Abstract

Gembongan Village, located in Ponggok Sub-district, Blitar Regency, East Java Province, possesses significant potential in the agricultural sector, particularly in corn cultivation. Known for its abundant corn production, the local community is often seen drying corn in front of their houses. However, during the harvest season, the increase in yields gives rise to environmental issues due to the accumulation of unused corn cobs, with only a small portion being repurposed as fuel. This significant volume of agricultural waste necessitates proper management. One proposed solution is to utilize corn cobs as a growing medium for janggel mushrooms (a local variety of mushroom) to support the green economy, as well as a raw material for making organic fertilizer to produce high-quality products using the fermentation method. This community service aims to provide innovative solutions to the corn cob waste problem while building sustainable partnerships with Gembongan Village in line with SDGs 3 and 17. The community service methods applied include field observation for identifying potential and problems, socialization regarding agricultural waste management, hands-on training for making mushroom growing media and organic fertilizer, and continuous mentoring in the form of monitoring and evaluation. The results show that after the training, there was a significant increase in all aspects, with 100% of the participants knowing how to make the mushroom growing media and 92% knowing how to make solid organic fertilizer.
Increasing the added value of bananas through product diversification into plantain flour and innovative coffee in Blitar Juwita, Ratna; Manggara, Algafari Bakti; Angelica, Yohana Claudia; Rosari, Gisella Merischa; Fatin, Adhwa Dhawiya; Gunawan, Pristiko
Community Empowerment Vol 10 No 10 (2025)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/ce.14690

Abstract

Kepanjenlor Village, Blitar City, has abundant agricultural potential in bananas, which are relatively inexpensive and non-seasonal. This condition necessitates innovation to increase the added value of bananas to build economic independence. This community service activity aimed to create new business opportunities for the women of the Family Welfare Empowerment (PKK) program through training in diversified banana processing. The method applied was training and mentoring using appropriate, functional food-based technology. The training covered processing banana fruit into plantain flour as a wheat alternative, and processing banana peels into innovative coffee powder. Evaluation results showed a significant improvement in participants' skills, with 90% of participants succeeding in making plantain flour and 85% succeeding in making the coffee powder. This training proved effective in enhancing the skills and potential for economic independence within the community through functional food products based on local resources.
Economic empowerment of the PKK group through starfruit kombucha functional food innovation in Kepanjenlor, Blitar Juwita, Ratna; Manggara, Algafari Bakti; Mizar, Muhammad Alfian; Chayara, Almira Syaqila Mayndie; Zahra, Shakila Aliya; Hafidz, Abdullah Syamil Hanafi; Gunawan, Pristiko
Community Empowerment Vol 10 No 11 (2025)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/ce.14785

Abstract

Starfruit is a primary commodity in Kepanjenlor Village, Blitar Regency, yet its utilization remains suboptimal as it is predominantly sold in its fresh form. This situation results in a harvest surplus that drives down market prices. This community service project aims to introduce functional food innovation by transforming starfruit into kombucha tea for local PKK (Family Welfare Movement) members to enhance its economic value. The methods employed include technical training, mentoring, as well as monitoring and evaluation. The results demonstrated a significant 75% increase in participants' skills in processing starfruit into kombucha. Additionally, 95% of participants expressed a strong interest in producing and marketing the product independently and demonstrated a clear understanding of its health benefits. This program successfully strengthened the entrepreneurial capacity of the PKK members by leveraging local potential through functional food innovation.
Fermentation method for vegetable waste into liquid organic fertilizer in Malangsuko Village Ratna Juwita; Anindyah Sutra Karury; Muhammad Firdaus; Nikmatul Fitriyah; Meutya Nuraini; Algafari Bakti Manggara
Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Vol. 9 No. 4 (2024): November 2024
Publisher : University of Merdeka Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26905/abdimas.v9i4.13875

Abstract

Malangsuko Village is one of the villages that produces quite a lot of horticultural crops such as vegetables. However, with this potential, Malangsuko village faces challenges in the use of inorganic fertilizers and the lack of organic waste management, especially vegetable waste which can pollute the environment. Seeing the existing potential and as a solution to these problems, the need for organic fertilizer can be made by utilizing vegetable waste in Malangsuko village. This activity aims to process organic waste from vegetable waste into liquid organic fertilizer (POC). The method of implementing this community service is carried out by training and mentoring the processing of organic waste into liquid organic fertilizer using the fermentation method. The results of the training and mentoring were an increase in partner skills, namely PKK women in Malangsuko village, making POC by 55%. The potential for processing organic waste in the form of vegetable waste into POC that partners can produce is two sacks of vegetable waste per day (± 50 Kg), so the amount of POC that partners can produce is 250 L per day.
Co-Authors Afidatul Muadifah Afrabiyas Firyal Hanasepti Aini, Nuril Iftakhul Ainun Nikmah Aisyah Hidayati Al Farobi, Robbach Najih Andi Daniah Pahrany Angelica, Yohana Claudia Anggun Sari Anjarwati Anindyah Sutra Karury Anto, Agus Aprilia, Ajeng Rachma Chayara, Almira Syaqila Mayndie Dewanti, Angel Khoirun Nisa Diva, Dhea Amalia Putri Dwi Listyorini Endang Wahyuni Erfan Tri Prasongko Fadmasari, Alfrida Parma Fatin, Adhwa Dhawiya Fira Alisya Nur Azizah Gunawan, Pristiko Hafidz, Abdullah Syamil Hanafi Hamni, Septiani Dewi ika Rachutami Intan Chairun Nisa Istiqomah, Aisyah Shabrina Izdihara Arini Aulia Jiilan Hani Safitri Karury, Anindyah Sutra Lathifah, Listy Nailah Mahdiyyatul M. Alfian Mizar Mardiana Prasetyani Putri Meutya Nuraini MM.Riyaniarti Estri Wuryandari Muh Ade Artasasta Muh. Shofi Muhammad Firdaus Muhammad Firdaus Nikmatul Fitriyah Nisa’, Fauziah Wardatun Norman Yoshi Haryono Parwono, Eka Andryanna Rahma Diyan Martha Rahmi Masita Rahmi, Hanif Nabila Ratna Juwita Ratna Juwita Ratna Juwita Rosari, Gisella Merischa Sari, Dian Layung Septiani Dewi Hamni Suharti Winda Yael Galingging Zahra, Shakila Aliya Zidan Aqillah Rasyid