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All Journal Jurnal Pengabdian Papua Journal of Food Security and Agroindustry Bakti Hayati
Nurlita Dianingsih
Universitas Cenderawasih
Agriculture, Biological Sciences & Forestry Humanities Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Medicine & Pharmacology Social Sciences Other

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Pelatihan Pembuatan Pupuk Organik Cair Air Beras Bagi Ibu-Ibu Anggota PW Rayon 4 GKI Getsemani Kotaraja Jayapura Henderina J. Keiluhu; Elieser Elieser; Euniche R.P.F. Ramandey; Evie l. Warikar; Lisye I. Zebua; Daniel Z.K. Wambrauw; Yulindra M. Numberi; Nurlita Dianingsih
Bakti Hayati: Jurnal Pengabdian Indonesia Vol. 2 No. 1 (2023)
Publisher : Jurusan Biologi FMIPA Universitas Cenderawasih

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31957/bhjpi.v2i1.2877

Abstract

Kitchen waste is the result of household activities which include organic and inorganic waste in the form of liquid and solid waste.  Basically, kitchen organic waste can still be used to produce of Liquid Organic Fertilizer (POC). The material presented in the socialization of this community service activity aims to (1) introduce useful plant species for household needs that can be grown in pots, and (2) provide knowledge on making and using Liquid Organic Fertilizer (POC) from rice water. Participants of this activity is the members of the Women’s Fellowasip (PW) GKI Getsemani Kotaraja Jayapura.  This training Activity was carried out from 26th of August to 3rd of September 2021, during the COVID 19 pandemic, so the socialization of the material was carried out in the form of online presentations, while practical material was provided via print out material.  Then, the participants practiced making rice water POC and the planted useful plants in pots independently at their respective homes.  Each participant was given a package consisting of compost soil, EM4, flower pots, also flower and plant seeds.  The results of the implementation of this activity showed an increase in the understanding and knowledge of the training participants about useful plant species for household needs and making process of POC, and then being able to use it to fertilize useful plants around the house. Keyword: rice water waste; Liquid Organic Fertilizer; POC; pot gardening; GKI Getsemani Kotaraja; Jayapura. 
Pemberdayaan Perempuan Melalui Pelatihan Olahan Kakao: Sebuah Program Pengabdian Berbasis Komunitas Yulindra Margaretha Numberi; Nurlita Dianingsih; Erlies P. Ramandey; Jeirel Wattilete; Raini Panjaitan; Chlia Riery G Skavanny; Mariza Ira Suabey
JURNAL PENGABDIAN PAPUA Vol 9 No 3 (2025)
Publisher : LPPM Uncen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31957/jpp.v9i3.5023

Abstract

Local cocoa offers substantial value-addition opportunities for women-led microenterprises, yet gaps in processing skills, basic business practices, and market access constrain outcomes. This community service program empowered a women’s fellowship through structured, participatory training on cocoa-based product development. Objectives were to strengthen technical competencies for two ready-to-consume products (chocolate drink and chocolate jam), introduce basic business management (cash records, cost of goods sold/COGS, pricing), and build entry-level digital marketing and branding skills. Methods combined a community-based participatory approach (coordination, needs assessment, material preparation) with sequential sessions orientation, lecture discussion, hands-on practice, reflection and mixed-method evaluation (pre/post Likert survey and rubric-based observation). Ten participants completed the training. Results show participants replicated both products with more consistent quality, applied hygienic handling (heating/sterilization), and prepared simple business documents (cash ledger, COGS). Foundational brand assets (product name, basic label, initial promotional content) supported early commercialization, while collaborative work routines and peer champions emerged to sustain production. In conclusion, the intervention effectively enhanced technical, managerial, and promotional readiness and offers a practical model for community-based microenterprises that add value to local cocoa resources. 
Pelatihan Pembuatan Gluten-Free Brownies Berbasis Tepung Pisang Kepok Sebagai Inovasi Produk Wirausaha bagi Perempuan Usia Produktif di Kota Jayapura Nurlita Dianingsih; Ika P. Palimbunga; Baiq A. Tartillah; Raini Panjaitan; Erlies P. Ramandey; Jeirel Wattilete; Mika Barasulele
Bakti Hayati: Jurnal Pengabdian Indonesia Vol. 5 No. 1 (2026)
Publisher : Jurusan Biologi FMIPA Universitas Cenderawasih

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31957/bhjpi.v5i1.5568

Abstract

Banana is one of local commodities widely available in Jayapura City. However, its utilization remains limited and has not been optimally developed into value-added food products. This community service activity aimed to improve the knowledge and skills of productive-age women in processing kepok banana flour into gluten-free brownies as an innovative home-scale business product. The activity was conducted in March 2024 at Rumah BUMN BRI, Jayapura City, and involved approximately 15 female participants, including housewives and adult women with senior high school educational backgrounds who were interested in entrepreneurship but had not yet developed a specific business product. The training consisted of an introduction to banana as a local raw material, explanation of banana flour processing, discussion of business opportunities, and hands-on practice in making brownies using 100% kepok banana flour without wheat flour. Banana flour was prepared before the activity to shorten the training time, while the processing steps were explained in detail to the participants. Evaluation was conducted using pre-test, post-test, and participant satisfaction surveys. The activity produced gluten-free banana flour brownies with various toppings, and participants were actively involved in the preparation, mixing, baking, cutting, and product evaluation processes. Overall, the training improved participants’ understanding and practical skills in utilizing local commodities and introduced banana flour brownies as a potential value-added product for women’s entrepreneurship in Jayapura
Shelf-Life Prediction of Fermented Cassava Dodol Using the Accelerated Shelf-Life Testing Approach Raini Panjaitan; Erlies Patricia Ramandey; Jhon Marthali Simamora; Baiq Amarwati Tartillah; Jeirel Wattilete; Nurlita Dianingsih; Nadwi Lestari
Journal of Food Security and Agroindustry Vol. 4 No. 2 (2026): JUNE
Publisher : PAKIS JOURNAL INSTITUTE

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58184/jfsa.v4i2.1002

Abstract

Fermented cassava dodol is a semi-moist food product that is susceptible to quality changes during storage due to increased moisture content and various deterioration reactions. This study aimed to estimate the shelf life of fermented cassava dodol using the Accelerated Shelf-Life Testing (ASLT) method with a critical moisture content approach and moisture sorption isotherm curve. The research stages included the determination of initial moisture content, critical moisture content, and equilibrium moisture content, as well as sorption isotherm modeling using the Chen-Clayton, Henderson, Halsey, Caurie, and Oswin models. Critical moisture content was determined based on the acceptance level of semi-trained panelists regarding product appearance during storage at a relative humidity (RH) of 76%. The results showed that the initial moisture content and critical moisture content of the product were 0.2205 and 0.2427 g H₂O/g solids, respectively. The obtained moisture sorption isotherm curve exhibited a Type II sigmoid pattern. Based on the evaluation of the Mean Relative Deviation (MRD) value, the Henderson model provided the best fit, with an MRD value of 3.7. Shelf-life calculation using the Labuza equation resulted in an estimated shelf life of 64.07 days, or approximately two months, under room temperature conditions. The information obtained from this study can be used as a basis for shelf-life determination, packaging selection, and management of storage and distribution systems to maintain product quality during the marketing period.
Co-Authors Baiq A. Tartillah Baiq Amarwati Tartillah Chlia Riery G Skavanny Daniel Z.K. Wambrauw Elieser Elieser Erlies P. Ramandey Erlies Patricia Ramandey Euniche R.P.F. Ramandey Evie L. Warikar Henderina J. Keiluhu Ika P. Palimbunga Jeirel Wattilete Jhon Marthali Simamora Lisye I. Zebua Mariza Ira Suabey Mika Barasulele Nadwi Lestari Raini Panjaitan Yulindra M. Numberi Yulindra Margaretha Numberi