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All Journal Al Khawarizmi: Jurnal Pendidikan dan Pembelajaran Matematika Martabe : Jurnal Pengabdian Kepada Masyarakat JURNAL PENDIDIKAN TAMBUSAI Jurnal Pengabdian kepada Masyarakat Nusantara Jurnal Pengabdian Masyarakat (ABDIRA) Jurnal Ekonomi Review Gajah Putih (GPJER) Jurnal Ilmiah Ilmu Manajemen (JUIIM) Biram Samtani Sains
Yuniara, Ridha
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Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Languange, Linguistic, Communication & Media Mathematics Nursing Social Sciences Other

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Journal : Jurnal Pengabdian Masyarakat (ABDIRA)

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Pemanfaatan Limbah Kopi Arabika menjadi Selai Cascara di Desa Mendale Aceh Kamarudin, Anna Permatasari; Budi, Hasiun; Efendi, Muhsin; Yuniara, Ridha; Ramadhan, Masri; Fadli, Fadli
Jurnal Pengabdian Masyarakat (ABDIRA) Vol 5, No 4 (2025): Abdira
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/abdira.v5i4.928

Abstract

Arabica cofee is a major export commodity and a mainstay in Central Aceh. However, it leaves a lot of waste in areasr adjacent to coffee processing businesses. The increasing accumulation of cofee husk waste pollutes the soil, air, and water. One way to utilize this waste is by processing it onto jam. Jam processing is carried out by taking fresh red coffee husks from pulping. The purpose of this Community Service Program is to provide knowledge about the benefits and efficacy of coffee husk (cascara) and to process the husk into cascara jam. A total of 20 partners attended this program, consisting of village women and women from the Family Welfare Movement (PKK). The methods used were presentation by resource percons through lectures, demonstrations, and training. The results of this activity showed that partners were previously unaware that cascara husks are edible and have an acceptable organoleptic taste. Partners’ knowledge has increased after participating in this activity.
Co-Authors . Saminan Adnan Adnan Amiruddin Amiruddin Arami, Misla AS, Amru Bin Asri, Rahmadi Budi, Hasiun Fadli Fadli Firmansyah Firmansyah Gustina, Julia Imtihan, Imtihan Indah Yuliana Jalil. M, Abd. Jalil.M, Abd Jalil.M, Abd. Jaya, Hanipan Iwan Jemiah, Jemiah Juwita, Nora Kamarudin, Anna Permatasari M, Abd Jalil M, Abd. Jalil, M, Abd. Jalil. M., Abd Jalil, Mahbengi, Sinta Gusti Muhsin Efendi Mulyadi, Tri Purnama, Rizsky Wan Putrina, Putrina R. Rusli Rahmah Johar Ramadhan, Masri Ramiati Ramiati Ridhana, Fita Sabri Sabri Siti Fatimah Susanti, Zulida Syahidin Syahidin, Syahidin Syariana, Syariana Syarifudin Syarifudin Yuliana Yuliana Zainal Abidin