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Muji Paramuji
Universitas Islam Sumatera Utara
Religion Agriculture, Biological Sciences & Forestry Computer Science & IT Education Law, Crime, Criminology & Criminal Justice

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SOSIALISASI PEMANFAATAN LIMBAH BATANG SAWIT UNTUK PEMBUATAN GULA MERAH & DAMPAKNYA SEBAGAI USAHA HOME INDUSTRI DI DESA PASAR LAPAN KEC. AIR PUTIH Suhardi Napid; Oris Krianto Sulaiman; Rahmad Setia Budi; Muji Paramuji; Rachmat Rizaldi; Maulidya Rahmah; Reyhan Reyhan
Jurnal Pengabdian Mitra Masyarakat Vol 3, No 1 (2023): Edisi September
Publisher : Universitas Islam Sumatear Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30743/jurpammas.v3i1.7974

Abstract

Processed products of palm sap are cooked for a certain duration of time to produce brown sugar. In general, the community still uses coconut/aren sap water as a raw material for making brown sugar, but currently residents of Pasar Eight village in Air Putih sub-district have made brown sugar using waste palm stems to get the sap water and then mix it with white sugar. The purpose of community service is to increase online marketing and provide education on making brown sugar that is correct and good for health. Brown sugar has its own advantages, but improper processing can harm health in order to gain unilateral benefits. Based on the results of observations when visiting brown sugar craftsmen (partners), information was obtained that the marketing of palm sugar palm sap was carried out online through social media face book and product orders had reached the Pekanbaru area, although not routinely. Therefore community service is carried out by providing outreach to brown sugar craftsmen in order to expand the marketing network which will increase sales, production and profits so as to open jobs for the community. The service method is carried out by observing and interviewing and outreach. It is hoped that the results of PkM activities can increase the knowledge of brown sugar craftsmen about online brown sugar marketing and the quality of brown sugar production and hygiene.   
PERBAIKAN TEKNIK PENGOLAHAN KERANG KUPAS DI DESA PERCUT KECAMATAN PERCUT SEI TUAN KABUPATEN DELI SERDANG Muji Paramuji; Rahmad Setia Budi; M. Imam Fajar
Jurnal Pengabdian Mitra Masyarakat Vol 2, No 2 (2023): Edisi Maret
Publisher : Universitas Islam Sumatear Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30743/jurpammas.v2i2.6766

Abstract

Some of the people of Percut village make a living as fishermen catching fish and collecting shells. The consumptive culture of coastal communities, especially seafood and beach products, provides opportunities to produce innovative culinary businesses. After conducting socialization and hearings with the Percut village community, information was obtained that a breakthrough effort had been made in the marketing of shelled clams. The shelled clams here are sourced from feather clams (Anadara antiquata), although there are several other types of shellfish such as green mussels, hemp clams and other shellfish. On the coast of Percut village it is quite easy to get clams and several other types of shellfish, but the processing is still very simple, namely by simply boiling them. This processed product still contains impurities (sand or mud), the appearance is less attractive, the type and size are not the same and the packaging is not attractive so that the attractiveness and interest of the public to buy is still very low. Therefore, technical improvements are needed from the beginning of the shellfish processing process in order to obtain quality results and be accepted by the market. It is hoped that the improvement in processing techniques for peeled shellfish in Percut village will provide added value from shellfish products and the establishment of a Percut village-specific culinary snack business that will increase people's interest in buying them.
Co-Authors Budi, Rahmad Setia M. Imam Fajar Maulidya Rahmah Oris Krianto Sulaiman Rachmat Rizaldi Reyhan Reyhan Suhardi Napid