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All Journal Martabe : Jurnal Pengabdian Kepada Masyarakat Sagu Andalasian International Journal of Social and Entrepreneurial Development
Wawan Sumarno
Universitas Ekasakti
Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Education Environmental Science Industrial & Manufacturing Engineering Social Sciences Other

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REHABILITASI LAHAN PASCA BANJIR BERBASIS PEMANFAATAN LIMBAH DAPUR SEBAGAI SUMBER HARA ALTERNATIF DI NAGARI IV KOTO MUDIEK Gusriati Gusriati; Murnita Murnita; Wawan Sumarno
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 9, No 5 (2026): MARTABE : JURNAL PENGABDIAN MASYARAKAT
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v9i5.%p

Abstract

Kondisi tanah yang menjadi sakit dan keras pasca banjir membuat tanaman sulit tumbuh. Jika terus dibiarkan tanpa upaya pemulihan, hasil panen akan merosot dan kesejahteraan petani menjadi taruhannya. Di sisi lain, harga pupuk kimia yang kian melambung seringkali menjadi beban tambahan bagi petani di tengah situasi yang sulit setelah bencana. Salah satu solusi untuk mengembalikan kekuatan tanah, bahannya ada di sekitar petani bahkan seringkali terbuang begitu saja di dapur setiap hari yaitu air cucian beras dan kulit bawang merah yang dapat dijadikan pupuk organik cair (POC). Tujuan kegiatan ini: Memberikan informasi kepada masyarakat mengenai kualitas tanah setelah terjadinya banjir dan cara mudah untuk meningkatkan kesuburannya, Memperkenalkan kepada masyarakat bahwa air bekas mencuci beras dan kulit bawang merah bisa digunakan sebagai sumber nutrien alternatif bagi tanaman, Mengerjakan kepada masyarakat bagaimana cara mengolah dan menggunakan air cucian beras serta kulit bawang merah dengan cara yang sederhana untuk membantu memulihkan lahan setelah banjir, dan Mengajak untuk memanfaatkan bahan- bahan yang mudah ditemukan di rumah sebagai solusi yang murah dan ramah lingkungan untuk meningkatkan kesuburan tanah. Metode yang digunakan adalah pendekatan partisipatif, pelatihan, praktek, monitoring dan pendampingan. Hasil kegiatan menunjukkan bahwa: Peserta kegiatan telah memahami kondisi tanah pasca banjir dan cara sederhana untuk memperbaiki kesuburannya, Peserta kegiatan telah memahami bahwa air cucian beras dapat dimanfaatkan sebagai sumber nutrisi alternatif untuk tanaman, Pesarta kegiatan mampumengolah dan menggunakan air cucian beras untuk pemulihan lahan pasca banjir, dan Peserta mampu memanfaatkan limbah dapur sebagai solusi murah dan ramah lingkungan untuk memperbaiki kesuburan tanah
SUBSITUSI TEPUNG SEMOLINA DENGAN TEPUNG KULIT PISANG KEPOK (Musa balbisiania L.) DALAM PEMBUATAN SPAGETI HITAM Sandi Hendra Yodi; Eddwina Aidila Fitria; Rera Aga Salihat; Inawaty Sidabalok; Leffy Hermalena; Wawan Sumarno
SAGU Vol. 23 No. 2 (2024): SAGU Journal – Agri. Sci. Tech., September, 2024, Vol. 23 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

This study aims to determine the effect of the substitution of semolina flour with kepok banana peel flour in making black spaghetti and to determine the best substitution treatment in making black spaghetti based on panellists assessment. A completely randomized design (CRD) including three replications and five treatment levels was employed in this investigation. ANOVA and DNMRT additional tests were used to examine the observation data at a 1% significance level. The observation data were analyzed using ANOVA and DNMRT further test at a significant level of 1%. The treatments in this study were the substitution of semolina flour with kepok banana peel flour (A=95% and 5%, B=90% and 10%, C=85% and 15%, D=80% and 20%, E=75% and 25%). The study's findings demonstrated that the water, ash, fat, protein, and carbohydrate content were significantly impacted by the substitution of semolina flour and banana peel flour. All treatments met the spaghetti quality requirements set by SNI 8777-2019, except for ash content and protein content in treatments D and E. The most preferred spaghetti was spaghetti with treatment C with a moisture content of 11.97%, ash content of 4.30%, fat content of 16.18%, protein content of 16.49%, and carbohydrate content of 79.54%. The results of this study are expected to contribute to the diversification of processed products based on semolina flour.
Innovation In Waste Cooking Oil, Coconut, And Rice-Based Products Through Outreach Activities In Nagari Cupak Wellyalina Wellyalina; Eddwina Aidila Fitria; Wawan Sumarno; Muhammad Faruqi Aidi; Hannisha Nanda Gussry
Andalasian International Journal of Social and Entrepreneurial Development Vol. 6 No. 01 (2026): Andalasian International Journal of Social and Entrepreneurial Development
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijsed.6.01.1-4.2026

Abstract

Nagari Cupak in Solok Regency possesses significant local potential, particularly in coconut and Solok rice commodities; however, their use has remained limited to household consumption and raw material sales. In addition, waste cooking oil produced by households and small businesses is often unmanaged, posing environmental risks. This community engagement program aimed to enhance the skills of PKK women in utilizing local resources and converting household waste into value-added products. The activities included the delivery of materials on producing traditional coconut cooking oil and Virgin Coconut Oil (VCO), followed by hands-on workshops on making waste-cooking-oil soap and rice-based solid soap. A participatory approach was implemented through lectures, discussions, and guided practice. The results show that participants gained an improved understanding of coconut oil processing and were able to independently produce waste-oil soap and rice soap with acceptable texture and aroma. Challenges encountered included limited equipment for VCO practice and difficulties during soap molding. Overall, the program successfully increased community knowledge, technical skills, and awareness of local resource utilization while opening opportunities for small-scale entrepreneurship based on simple, locally sourced products.
Co-Authors Eddwina Aidila Fitria Gusriati Gusriati Hannisha Nanda Gussry Inawaty sidabalok Leffy Hermalena Muhammad Faruqi Aidi Murnita Murnita Rera Aga Salihat Sandi Hendra Yodi Wellyalina, Wellyalina