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Sosialisasi dan Pelatihan Pemanfaatan Limbah Pertanian Sebagai ECO Enzyme Sebagai Upaya Mendukung Pertanian Berkelanjutan Setyowati, Erni Dwi Puji; Sandriya, Ardi; Setyowati, Erni; Andanu, Odi; Dwijayanti, Rts. Sherly
Lumbung Inovasi: Jurnal Pengabdian kepada Masyarakat Vol. 9 No. 4 (2024): December
Publisher : Lembaga Penelitian dan Pemberdayaan Masyarakat (LITPAM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/linov.v9i4.2245

Abstract

Limbah pertanian merupakan sisa hasil kegiatan pertanian yang dimulai dari proses produksi hingga panen. Pentingnya penanganan dan pengelolaan limbah di dasari atas sistem pertanian berkelanjutan sehingga dapat menghemat biaya produksi dan menjaga kelestarian lingkungan. Salah satu cara pengelolaan limbah pertanian adalah dengan pembuatan eco enzyme. Tujuan pengabdian kepada masyarakat ini yaitu meningkatkan pengetahuan dan keterampilan petani dalam mengolah limbah pertanian menjadi produk tepat guna yaitu eco enzyme. Pengabdian kepada masyarakat ini dibagi dalam beberapa tahap yaitu survey, perencanaan, pelaksanaan dan evaluasi. Pada tahap survey dilakukan pengumpulan data, identifikasi permasalahan dan diskusi dengan mitra untuk menyesuaikan kebutuhan mitra serta berkoordinasi mengenai potensi yang dapat dikembangkan. Tahap perencanaan dilakukan untuk persiapan materi serta koordinasi dengan mitra mengenai waktu dan tempat pelaksanaan serta bahan yang perlu dipersiapkan. Tahap pelaksanaan dibagi menjadi sosialisasi dan pelatihan. Sosialisasi dilakukan untuk meningkatkan pengetahuan peserta mengenai eco enzyme. Pelatihan berguna untuk memberi pengalaman langsung mengenai pembuatan eco enzyme. Hasil evaluasi menunjukan adanya peningkatan tingkat pengetahuan peserta sebesar 72% setelah dilakukannya sosialisasi. Hasil kuisioner evaluasi kegiatan menunjukan semua peserta menyatakan bahwa kegiatan ini telah sesuai kebutuhan (100%), memiliki kebermanfaatan yang tinggi (100%) dan peserta merasa puas selama kegiatan berlangsung (100%). Minat penggunaan eco enzyme setelah sosialisasi dan pelatihan mengalami peningkatan dari 80% peserta menjadi 100% peserta. Diharapkan adanya peningkatan pengelolaan limbah pertanian di kebun Oibama untuk mendukung sistem pertanian berkelanjutan dari segi penggunaan bahan organik pada proses budidaya dan menjaga kelestarian lingkungan. SOCIALIZATION AND TRAINING OF AGRICULTURAL WASTE AS ECO ENZYME TO SUPPORT SUSTAINABLE AGRICULTURE Abstract Agricultural waste is the remaining results of agricultural activities starting from the production process to harvest. The importance of handling and managing waste is based on a sustainable farming system to save production costs and maintain environmental sustainability. One way to manage agrarian waste is by making eco enzymes. The objective of this community service initiative is to enhance the expertise and proficiency of farmers in the conversion of agricultural waste into suitable products, specifically eco enzymes. This community service is divided into several stages, namely survey, planning, implementation, and evaluation. During the survey stage, data is gathered, problems are identified, and discussions are held with partners to align their needs and collaborate on potential development opportunities The planning phase involves preparing materials and coordinating with partners about the timing and location of implementation, as well as the necessary materials. The implementation stage is divided into socialization and training. Socialization is carried out to increase participants' knowledge about eco enzymes. Training is beneficial for gaining hands-on experience in producing eco enzymes. The assessment findings demonstrated a 72% increase in participant knowledge levels following the socialization activity. The results of the activity evaluation questionnaire showed that all participants stated that this activity was by their needs (100%), had high benefits (100%) and participants were satisfied during the activity (100%). After the process of socialization and training, the percentage of participants expressing interest in utilizing eco enzyme rose from 80% to 100%. The expectation is for an enhancement in the handling of agricultural waste within the Oibama garden, to promote a sustainable approach to farming through the utilization of organic materials in the cultivation process and the maintenance of environmental sustainability.
Education on the integration of probiotic fish pellet production with aquaponic technology as a solution for food self-sufficiency Praja, Rian Ka; Dwijayanti, Rts. Sherly; Saputra, Rizki Rachmad; Decenly, Decenly; Suma, Joy Angel Aria; Harianja, Henrigen
Community Empowerment Vol 10 No 2 (2025)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/ce.12345

Abstract

This community service program was carried out in Talian Kereng Village, Katingan Regency, Central Kalimantan, with the aim of enhancing food self-sufficiency through training on probiotic-based fish pellet production and the implementation of aquaponic technology. The program involved 15 participants and included theoretical training sessions, practical fish feed production, and aquaponic system installation. Evaluation results indicated a significant increase in knowledge, with the average score rising from 40% to 85%. A total of 90% of participants successfully practiced fish pellet production with the correct composition, while 80% were able to independently operate the aquaponic system. The program also featured the handover of fish pellet production technology and the aquaponic system to the local fish farming group. Despite challenges related to the availability of probiotic ingredients and aquaponic system management, this initiative has opened opportunities for further development in rural fisheries and agriculture.
Effect of Adding Lemongrass (Cymbopogon citratus) on Organoleptic Test, Cooking Loss, and pH of Salted Eggs Dwijayanti, Rts. Sherly; Seda, Seilia Pebrioni; Imanuel, Robertho
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 20 No. 2 (2025)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2025.020.02.6

Abstract

Eggs are foodstuffs of animal origin that are a source of protein, the perishable nature of eggs causes the need for handling methods, one method of preserving eggs that has been done since long ago is by salting, the shortcomings of existing salted egg products are the absence of characteristics other than salty taste, one of the efforts to improve the quality of salted eggs can be done with the innovation of adding flavor from additives in the making. This study aims to determine the effect of the addition of lemongrass (Cymbopogon citratus) at a certain level on the taste and quality of salted eggs. This study used a completely randomized design (CRD) with four treatments and four replicates namely P0 (salted duck eggs without the addition of lemongrass), P1 (salted duck eggs with 5% lemongrass), P2 (salted duck eggs with 10% lemongrass), P3 (salted duck eggs with 15% lemongrass). The results of this study indicate that the addition of lemongrass to salted egg production at 15% was quite favorable among panelists in organoleptic tests, with an average preference score of 4.06 in the color and aroma tests, 4.13 in the taste test, and 4.0 in the texture test. However, in physical quality tests, cooking loss, and the pH of the salted eggs did not change after the addition of lemongrass (not significantly different).