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PENINGKATAN KEMANDIRIAN EKONOMI IBU RUMAH TANGGA MELALUI DEMONSTRASI PEMBUATAN SABUN CUCI PIRING Andriani, Lili; Perawati, Santi; Sutrisno, Deny; Yuliawati, Yuliawati
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 3, No 1 (2020): Martabe : Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v3i1.95-101

Abstract

Dishwashing soap is a daily requirement of housewives. Solvents can be manufactured on a home scale using materials and methods that are easy to do.  The activity of making dish soap can increase the economic independence of mothers who are around the hallway of Mangga Besar village Wijaya Pura in Jambi Selatan, Jambi City. The method used for community service activities is through demonstration directly in front of the participants ' mothers. A total of 20 enthusiastic participants participated in the events ranging from the preparation of materials to packaging. It also examined the safety aspects of chemicals used and analysis of the price calculation of production and sales calculations.
DIVERSIFICATION OF HERBAL PRODUCTS BASED ON LOCAL WISDOM AS AN EFFORT TO PREVENT STUNTING FOR THE COMMUNITY OF OLAK KEMANG VILLAGE Kasmadi, Fathnur Sani; Maharini, Indri; Maimum, Maimum; Fitrianingsih, Fitrianingsih; Neldi, Vina; Astuti, Novia Tri; Perawati, Santi; Yuliawati, Yuliawati; Yuliandani, Yuliandani; Nurfadilah, Nurfadilah
Medical Dedication (medic) : Jurnal Pengabdian kepada Masyarakat FKIK UNJA Vol. 8 No. 2 (2025): MEDIC. Medical dedication
Publisher : Universitas Jambi

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

Abstract

Stunting, or chronic malnutrition, remains a significant public health challenge in Indonesia, impacting the cognitive and physical development of children. This community service project aimed to address this issue through a culturally sensitive and sustainable approach in the community of Olak Kemang Village, Jambi. The program focused on diversifying local wisdom-based herbal products to improve nutritional intake among pregnant women, lactating mothers, and children under five. The method involved a three-stage process: (1) socialization and nutritional education about stunting, (2) training on the hygienic processing of local plants rich in micronutrients, such as Moringa (Moringa oleifera) and Katuk leaves (Sauropus androgynus), and (3) a hands-on workshop on creating diversified, child-friendly products like herbal powders, fortified cookies, and puddings. Pre- and post-activity questionnaires demonstrated a significant increase in participants' knowledge and awareness of stunting prevention, from 67,4% to 90,58%. Participants also successfully produced several innovative herbal food products. This initiative highlights that empowering communities by integrating local knowledge with scientific principles is a promising and effective strategy for stunting prevention. Keywords: Stunting, community service, herbal product, nutrition, local wisdom.
Pelatihan Pembuatan Permen Gummy Sungkai Sebagai Pengembangan Produk Inovasi di UMKM Nurchery Lestari, Uce; Muhaimin, Muhaimin; Elisma, Elisma; Maharini, Indri; Yuliana, Yuliana; Mekeama, Luri; Perawati, Santi
Jurnal Abdimas Kartika Wijayakusuma Vol 7 No 1 (2026): Jurnal Abdimas Kartika Wijayakusuma (in Progress)
Publisher : LPPM Universitas Jenderal Achmad Yani

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26874/jakw.v7i1.1207

Abstract

Nurchery adalah Usaha Mikro, Kecil, dan Menengah (UMKM) yang bergerak pada bidang pengolahan minuman serta makanan ringan berbasis herbal. Dalam upaya meningkatkan daya saing dan menciptakan inovasi produk di pasar, dilakukan kegiatan pelatihan dan sosialisasi pembuatan permen gummy yang menggunakan bahan alami dari daun sungkai. Daun sungkai diketahui memiliki manfaat sebagai peningkat daya tahan tubuh sekaligus berperan sebagai antioksidan alami. Kegiatan Pengabdian kepada Masyarakat (PPM) ini bertujuan memperkenalkan teknologi pembuatan permen gummy berbahan alami, meningkatkan keterampilan serta pengetahuan produksi pelaku UMKM, dan membuka peluang diversifikasi produk dengan nilai jual yang lebih tinggi. Metode yang digunakan meliputi sosialisasi manfaat kesehatan daun sungkai, demonstrasi proses pembuatan permen gummy, serta pendampingan dalam pengemasan produk. Hasil kegiatan menunjukkan bahwa pelaku UMKM mampu menerapkan teknologi pembuatan permen gummy sungkai dengan baik dalam kegiatan usahanya, sehingga membuka peluang produk inovatif berbahan alami tersebut untuk diterima di pasar komersial karena memiliki potensi dan nilai jual yang tinggi. Melalui pelatihan ini, diharapkan UMKM Nurchery dapat menghasilkan produk unggulan yang inovatif dan memiliki daya saing lebih kuat dalam industri makanan fungsional.