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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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Empowering farmers through kombucha production: Enhancing knowledge and economy in Ponggok Village Juwita, Ratna; Aprilia, Ajeng Rachma; Karury, Anindyah Sutra; Firdaus, Muhammad; Suharti, Suharti; Manggara, Algafari Bakti
Community Empowerment Vol 10 No 7 (2025)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/ce.12749

Abstract

Star fruit is a major commodity in Ponggok Village, Blitar Regency, East Java. However, a significant portion of the harvest is not optimally utilized and often goes to waste. To address this issue, processing star fruit into kombucha offers a promising solution to create new employment opportunities and improve the economic well-being of the community. This community service program was designed to provide the Lumpang Sewu Farmers Group with comprehensive knowledge on the benefits of star fruit, processing techniques, and the production process of star fruit kombucha. The program was implemented in three stages: preparation, execution, and evaluation. The results of the program were highly successful. Post-training, 100% of the participants were able to recognize kombucha as an innovative, value-added product derived from star fruit. Prior to the intervention, 80% of participants primarily used star fruit as fresh fruit. After the training, all participants demonstrated the potential to process star fruit into higher-value products like kombucha. This success is expected to create new economic opportunities and enhance the competitiveness of star fruit-based health products in the market.
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.
Co-Authors Afidatul Muadifah Afrabiyas Firyal Hanasepti Aini, Nuril Iftakhul Ainun Nikmah Aisyah Hidayati Al Farobi, Robbach Najih Andi Daniah Pahrany Anggun Sari Anjarwati Anindyah Sutra Karury Anto, Agus Aprilia, Ajeng Rachma Dewanti, Angel Khoirun Nisa Diva, Dhea Amalia Putri Dwi Listyorini Endang Wahyuni Erfan Tri Prasongko Fadmasari, Alfrida Parma Fira Alisya Nur Azizah 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 Sari, Dian Layung Septiani Dewi Hamni Suharti Winda Yael Galingging Zidan Aqillah Rasyid