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Isnaini, Nadia
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Pemberdayaan Petani Garam Melalui Inovasi Sabun Cuci Piring Berbasis Garam dan Branding Produk Lokal Prajaputra, Vicky; Vonna, Adinda Gusti; Fakri, Fajar; MC, Ulil Amri; Isnaini, Nadia; Panggabean, Dara Meutia; Rezkina, Cutwan Annura; Putri, Rizka Auriza; Musfira, Rifqi; Nurzima; Arifqi, Muhammad; Azizah, Nurfiah; Jannah, Raudhatul; Shahieza, Najmi Dibya; Firzatullah, Muhammad Nabil
Jurnal Pengabdian Magister Pendidikan IPA Vol 8 No 4 (2025): Oktober-Desember 2025
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v8i4.12832

Abstract

This community empowerment program aims to enhance the capacity and welfare of Kuala Gigieng salt farmers through the innovation of salt-derived products and the strengthening of product branding. The activities were carried out at the Training Center of Universitas Syiah Kuala and in Gampong Neuheun, Aceh Besar District, using a participatory training approach. The stages included socialization, training on the production of salt-based dishwashing soap, practice in crushing and packaging refined salt, business management assistance, and evaluation through pre-test and post-test. The pre-test results showed that most participants had limited understanding of soap making, branding, and business management (≥50% in the poor category). After the training, significant improvements were recorded: 62.29% of participants demonstrated excellent understanding of soap production, 78.57% understood tools and ingredients, 85.71% understood branding and marketing, and 100% expressed very high interest in the program. The dishwashing soap produced was characterized by good foaming quality, effective cleaning ability, and a fresh aroma from patchouli oil. In addition, raw salt was successfully processed into 250 g packaged refined salt under the brand Merak Bintang Global, which increased its market value by approximately 40% compared to bulk salt. Business management assistance also encouraged the establishment of simple financial records and a clearer organizational structure within the farmer group.
Pemberdayaan Kelompok Petani Garam Kristal Geomembran Gampong Neuheun Melalui Branding Kemasan dan Diversifikasi Produk Sabun Cuci Tangan Berbasis Garam Prajaputra, Vicky; Gusti Vonna, Adinda; Isnaini, Nadia; Waliul Perdana, Adli; Amri MC, Ulil; Meutia Panggabean, Dara; Annura Rezkina, Cutwan; Auriza Putri, Rizka; Musfira, Rifqi; Nurzima; Arifqi, Muhammad; Azizah, Nurfiah; Jannah, Raudhatul; Dibya Shahieza, Najmi; Nabil Firzatullah, Muhammad
Jurnal Pengabdian Magister Pendidikan IPA Vol 8 No 4 (2025): Oktober-Desember 2025
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v8i4.13273

Abstract

This community service program focuses on the empowerment of the geomembrane crystal salt farmers group in Gampong Neuheun, Aceh Besar Regency, through product innovation based on salt derivatives and the strengthening of branding strategies. The program aims to enhance the farmers’ capacity, skills, and economic welfare by increasing the added value of their salt products. The activities were conducted at the Training Center of Syiah Kuala University for the socialization and training sessions, and at the farmers’ production site for hands-on practice. The implementation adopted a participatory training approach, consisting of program socialization, salt-based hand wash production, salt refining and packaging practice, and evaluation through pre-test and post-test assessments. The evaluation results showed a significant improvement in participants’ competencies. A total of 62.29% of participants demonstrated an excellent understanding of the hand wash production process, 78.57% mastered the use of tools and materials, and 85.71% showed good comprehension of branding and marketing strategies. All participants (100%) expressed high enthusiasm and willingness to participate in future training. The resulting hand wash product exhibited soft foam, a fresh aroma from patchouli oil, and effective cleansing properties, while raw salt was successfully processed into 250 g refined packaged salt under the brand “Merak Bintang Global”, increasing its market value by approximately 40% compared to bulk salt. Overall, the program effectively enhanced the participants’ technical and entrepreneurial skills while strengthening the competitiveness of local salt products through innovation, branding, and product diversification based on coastal potential.
Comparative analysis of acids and temperatures in gelatin extraction from the skin of yellowfin tuna (Thunnus albacares) Prajaputra, Vicky; Agustina, Sri; Isnaini, Nadia; Nabila, Agillia; Margolang, Hikma Kasih; Apriani, Sahra; Maqfirah, Siti
Depik Vol 13, No 3 (2024): DECEMBER 2024
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13170/depik.13.3.41269

Abstract

Gelatin, a valuable biopolymer, is commonly derived from animal by-products such as fish skin, providing a sustainable alternative to traditional bovine and porcine sources. The extraction process is influenced by factors like acid type and temperature, which impact both yield and quality. This study aimed to compare the effects of citric acid and acetic acid, at two temperatures (50C and 60C), on the gelatin extracted from yellowfin tuna (Thunnus albacares) skin. The extracted gelatin was evaluated for yield, proximate composition, functional groups using FTIR, and surface morphology through SEM. Results indicated that acetic acid produced a significantly higher yield than citric acid at both temperatures, with the highest yield (10.10%) at 50C and the lowest (2.46%) from citric acid at 60C. Gelatin extracted with acetic acid also had higher protein content and lower moisture and ash levels. FTIR analysis confirmed the presence of characteristic gelatin functional groups, including Amide I, II, and III. SEM images showed a denser and more uniform structure in acetic acid-extracted gelatin, while gelatin extracted with citric acid had a more porous and irregular surface. SDS-PAGE analysis revealed stronger protein bands for gelatin extracted with acetic acid, indicating higher protein content and a more efficient extraction process. Both acid-extracted gelatins showed -chains and -chains, characteristic of denatured collagen. In conclusion, acetic acid proved to be more effective than citric acid in producing higher yield and superior quality gelatin from yellowfin tuna skin. Further studies should assess the gel strength and amino acid composition of the extracted gelatin.Keywords:environmental chemistrybelow waterbiopolymergelatinmarine chemistrywaste valorizationyellowfin tuna
Co-Authors Amri MC, Ulil Annura Rezkina, Cutwan Apriani, Sahra Aqil, Atallah Arifqi, Muhammad Ariza, Maziatul Auriza Putri, Rizka Azizah, Nurfiah Bilqis, Shaikha Sayuna Dibya Shahieza, Najmi El-Shazly, Mohamed Ernawati Ernawati Essy Harnelly Fajar Fakri Faradhila, Jihan Firzatullah, Muhammad Nabil Gani, Fadli A. Gusti Vonna, Adinda Haryati, Fhonna Idroes, Ghifari Maulana Indra Indra Kemala, Pati Khairan Khairan Khairun Nisa Lubis, Mhd. Ra’ul Ashari Lydia Septa Desiyana, Lydia Septa Maqfirah, Siti Margolang, Hikma Kasih Maulydia, Nur Balqis Maysarah, Hilda MC, Ulil Amri Meutia Panggabean, Dara Miraza, Adithya Zulfadli Misrahanum Misrahanum Musfira, Rifqi Nabil Firzatullah, Muhammad Nabila, Agillia Nafissa, Naja Nurul Akmal, Intan Nurzima Oktasya, Khairina Mutia Oktaviana, Nurul Panggabean, Dara Meutia Prajaputra, Vicky Putri, Rizka Auriza Raihanylkhairi Raudhatul Jannah Rezkina, Cutwan Annura Rinaldi Idroes Riski, Cantika D. Salsabila, Indah Sari, Febia Shahieza, Najmi Dibya SITI MARYAM Sri Agustina, Sri Sufriadi, Elly Syaharani, Cut Puspita Salsabila Syaifullah Muhammad Tamaara, Rita Erliza Putri Ulfa, Safra Vonna, Adinda Gusti Waliul Perdana, Adli Yudi Haditiar Zulkarnain Zulkarnain