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All Journal Jurnal Pendidikan Bahasa Jepang Undiksha Prosiding Seminar Nasional Pengabdian Kepada Masyarakat
Meilani Prasetio, Viana
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Humanities Economics, Econometrics & Finance Education Energy Environmental Science Languange, Linguistic, Communication & Media Public Health Other

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WORKSHOP PEMBUATAN SABUN PADAT RAMAH LINGKUNGAN DARI BAHAN DASAR ECO ENZYME SERTA PEMBUNGKUS RAMAH LINGKUNGAN DI MALAKA SARI Meilani Prasetio, Viana; Dr. Cut Erra Rismorlita, M.Si.; Ahmad Zulfikar; Amitha Nesa Saputra; Muhammad Ridwan; Nathania Amanda Ellena; Puteri Kemala Chandra Kirana; Rifqi Sayudha; Fauzi Asa Walidaini
Prosiding Seminar Nasional Pengabdian Kepada Masyarakat Vol. 4 (2023): PROSIDING SEMINAR NASIONAL PENGABDIAN KEPADA MASYARAKAT - SNPPM2023
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Negeri Jakarta

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Abstract This activity discussed the manufacture of eco-friendly solid soap using Eco-enzyme basic ingredients and environmentally friendly packaging in the Malaka Sari Village. Eco Enzyme is the fermented product of organic kitchen waste (fruit and vegetable waste) mixed with sugar (brown sugar, brown sugar, or cane sugar) and water. The results of the workshop showed an increase in participants’ awareness and skills regarding environmentally friendly practices and the manufacture of sustainable products. In addition, the application of environmentally friendly packaging using the Furoshiki technique also helps reduce the impact of plastic waste on the environment. Furoshiki is the art of wrapping goods in cloth, resulting in a package that is both functional and aesthetically pleasing and is an eco-friendly alternative to single-use packaging originating from the Japanese tradition. This activity contributes to the development of educational and practical strategies to increase environmental awareness and encourage the use of environmentally friendly materials in everyday products. Abstrak Kegiatan ini membahas mengenai pembuatan sabun padat ramah lingkungan yang menggunakan bahan dasar Eco Enzyme serta pembungkus yang juga ramah lingkungan di Kelurahan Malaka Sari. Eco Enzyme adalah hasil fermentasi limbah dapur organik (ampas buah dan sayuran) yang dicampurkan dengan gula (gula coklat, gula merah, atau gula tebu) dan air. Hasil dari workshop menunjukkan adanya peningkatan kesadaran dan keterampilan peserta terkait praktik ramah lingkungan dan pembuatan produk berkelanjutan. Selain itu, penerapan pembungkus ramah lingkungan menggunakan teknik Furoshiki juga membantu mengurangi dampak limbah plastik terhadap lingkungan. Furoshiki adalah seni membungkus barang dengan kain, menghasilkan paket yang fungsional dan estetis serta merupakan sebuah alternatif ramah lingkungan untuk kemasan sekali pakai yang berasal dari tradisi Jepang. Kegiatan ini memberikan kontribusi dalam pengembangan strategi edukatif dan praktis untuk meningkatkan kesadaran lingkungan serta mendorong penggunaan bahan ramah lingkungan dalam produk sehari-hari.
Perkembangan Konsumsi Rokok Di Jepang Pada Periode Azuchi-Momoyama Hingga Masa Kini: The Development of Cigarette Consumption in Japan from the Azuchi-Momoyama Period to the Present Day Ryan Amarta Pratama; Saadah Fitri Asih, Nur; Meilani Prasetio, Viana
Jurnal Pendidikan Bahasa Jepang Undiksha Vol. 11 No. 1 (2025): Japanese culture and language
Publisher : Undiksha Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jpbj.v11i1.74979

Abstract

This study aims to describe the culture of smoking in Japan and the development of its consumption in Japanese society from the Azuchi-Momoyama period to the present. This research is based on descriptive research with a qualitative research approach. This data collection technique is based on Arikunto's documentation method or literature study where all sources of information and data are obtained from documents, journals, articles, websites, and so on. Then the analysis technique used is qualitative data analysis [1] referred to the theory by Miles. In the study, it can be seen that conventional cigarettes such as cigarettes are preferred in Japan. How to consume cigarettes or tobacco products in Japan is generally smoked in the form of cigarettes, or chewed. Then, the amount of cigarette consumption in Japan is gradually and significantly decreasing from year to year. It can be concluded, observing the development of cigarette consumption in Japan is very interesting and as an additional insight into Japanese history and culture, as well as knowing the conditions and rules that apply to smoking in Japan.
Co-Authors Ahmad Zulfikar Amitha Nesa Saputra Dr. Cut Erra Rismorlita, M.Si. Fauzi Asa Walidaini Muhammad Ridwan Nathania Amanda Ellena Puteri Kemala Chandra Kirana Rifqi Sayudha Ryan Amarta Pratama Saadah Fitri Asih, Nur