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All Journal CARADDE: Jurnal Pengabdian Kepada Masyarakat Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS) Jurnal Pengabdian Kepada Masyarakat MEMBANGUN NEGERI Journal of Vocational Education Studies GANESHA: Jurnal Pengabdian Masyarakat Journal of Agri-Food Science and Technology (JAFoST) Jurnal Pengabdian Masyarakat Indonesia Sejahtera Eduscape: Journal of Education Insight
Aditia Gustiana Gunawan
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Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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Pemanfaatan Batang Pisang menjadi Bahan Olahan Keripik sebagai Langkah Kreatif Kurangi Limbah dan Buka Peluang Usaha Baru di Desa Depok Kecamatan Bendungan Kabupaten Trenggalek Aditia Gustiana Gunawan; Dilla Dientin Permatasari; Muhammad Farikh; Aries Theo Siallagan
Jurnal Pengabdian Masyarakat Indonesia Sejahtera Vol. 3 No. 4 (2024): Desember: Jurnal Pengabdian Masyarakat Indonesia Sejahtera
Publisher : STAI YPIQ BAUBAU, SULAWESI TENGGARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59059/jpmis.v3i4.2007

Abstract

The use of banana stems as a basic ingredient for chips is an innovative effort to reduce organic waste as well as open up new business opportunities for the people of Depok Village, Bendungan District, Trenggalek Regency. This topic of service was chosen because banana stem waste is generally unused and often becomes a source of environmental pollution. In fact, banana stems have great potential as an alternative food ingredient that can be processed into products of economic value. In this service, the methods used include the socialization stage, technical training, and production assistance to ensure the community's skills in processing banana stems into chips. The socialization stage was carried out to increase residents' awareness of economic opportunities from the use of local waste. At the technical training stage, residents are taught how to choose materials, processing processes, and packaging products so that they are suitable for sale. The results of the activity showed an increase in interest and skills of residents in producing banana stem chip products with various flavor variants. In addition, this product has managed to attract the attention of local consumers and has the potential to be marketed more widely. In conclusion, the use of banana stems into chips not only reduces environmental waste but also strengthens the community's economy through sustainable new business opportunities.
Pemberdayaan Potensi Lokal Melalui Inovasi Kuliner Produk “Buah Pisang” di Desa Rejosari – Kabupaten Malang Mariana, Rina Rifqie; Chisbiyah, Lismi Animatul; Hidayati, Laili; Gunawan, Aditia Gustiana; Lose , Yon Ade
Jurnal Pengabdian Kepada Masyarakat MEMBANGUN NEGERI Vol. 8 No. 2 (2024): Jurnal Pengabdian Kepada Masyarakat MEMBANGUN NEGERI
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35326/pkm.v8i2.6448

Abstract

Desa Rejosari, Kabupaten Malang, memiliki potensi agribisnis dari budidaya pisang yang belum optimal. Meskipun produksi pisang mencapai 2 ton per bulan, pemanfaatannya masih terbatas, dengan hanya dua usaha rumah tangga yang memproduksi keripik pisang, sementara kulit pisang menjadi limbah. Padahal, kulit pisang mengandung saponin dan flavonoid yang bernilai ekonomis. Pada 12 September 2024, pelatihan pengolahan pisang dan kulitnya diadakan di Balai Desa Rejosari, diikuti 28 peserta dari UMKM, petani pisang, dan aparat desa. Produk olahan seperti nugget, brownies, pie, dan nastar diajarkan, dengan respons peserta yang sangat positif. Dari sisi ekonomi, program ini diproyeksikan mengurangi limbah kulit pisang hingga 60% dan meningkatkan pendapatan rumah tangga hingga 30% dalam 6 bulan pertama. Pelatihan ini juga diharapkan memicu lahirnya tiga usaha baru dalam setahun, sehingga memperkuat diversifikasi produk dan memperluas pasar olahan pisang.  
Development of New Antidiabetic Drink from Sargassum sp.: Total Phenolic Content, α-Glucosidase Inhibition, and Sensory Analysis Umam, Nada Itorul; Mariana, Rina Rifqie; Gunawan, Aditia Gustiana; Prihanto, Asep Awaludin; Muyasyaroh, Hidayatun
Journal of Agri-Food Science and Technology Vol. 6 No. 1 (2025): March
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v6i1.12596

Abstract

Diabetes is a major global health challenge, with α-glucosidase inhibitors playing a key role in managing blood glucose levels by delaying carbohydrate digestion and absorption. This study developed an antidiabetic functional drink combining Sargassum extract with cinnamon (Cinnamomum burmannii) and temulawak (Curcuma xanthorrhiza). A Completely Randomized Design (CRD) was used with four treatments: a control (F0) and formulations with 15% (F1), 17.5% (F2), and 20% (F3) Sargassum extract. Data on pH, polyphenols, and α- glucosidase inhibition were analyzed using ANOVA, while sensory attributes were evaluated with nonparametric tests. The addition of Sargassum extract from 15% to 17.5% significantly increased the phenolic content by 15%. However, it did not affect α-glucosidase inhibition. This suggests that not all phenolic compounds in Sargassum contribute to the inhibition of α-glucosidase. The formulation with 20% Sargassum, 15% cinnamon, and 18.5% temulawak extract exhibited the highest phenolic content (315.21 mg GAE/100 ml) and α-glucosidase inhibition (62.27%). The sensory analysis shows that adding up to 20% Sargassum is still acceptable for the panelists, with a hedonic value of 3.34 to 3.43 (neutral). This study discovers that the bitterness of Sargassum at the highest concentration can be mitigated by adding cinnamon and temulawak without reducing the antidiabetic potential. These results contribute to conveying the potential of this drink as a natural anti-diabetic product with good sensory acceptability. Further research is needed to evaluate bioactive interactions and phenolic composition to optimize efficacy.
Analysis of Requirements for the Creation of Edukiwari Learning Media Applications for Curriculum Designing Materials in Culinary Tourism Vocational High Schools Gunawan, Aditia Gustiana; Mariana, Rina Rifqie Mariana; Umam, Nada Itorul; Joshua, Quienera
Journal of Vocational Education Studies Vol. 8 No. 1 (2025): Vol 8 No 1
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/joves.v8i1.11134

Abstract

The appearance of digital technology has transformed society into a life-oriented learning community, and learning activities, which originally took place offline, need to be transferred online. The integration of ICT in education by using the TPACK framework is no longer an option but an obligation. In Cookery subjects at tourism vocational schools, current learning media mostly consist of PowerPoint and printed books. This paper is intended to develop an Android-based application of Food Service Learning Media that could provide the possibility for the teaching and learning process and enhance critical thinking. Information from 3 participants to find out what students and teachers need through the FGD method shows that integration of knowledge of content, pedagogy, and technology is needed in the mobile menu book. It would also include in the application some very interactive elements which help enhance student learning and are missing from current culinary education, therefore making current culinary education more effective.
EKSPLORASI POTENSI OLAHAN NANGKA DALAM MENDUKUNG PARIWISATA KULINER DESA PAGELARAN KABUPATEN MALANG Mariana, Rina Rifqie; Gunawan, Aditia Gustiana; Umam, Nada Itorul; Wibowotomo, Budi; Rohajatien, Ummi
GANESHA: Jurnal Pengabdian Masyarakat Vol 5 No 2 (2025): Juli 2025
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Tunas Pembangunan Surakarta (UTP)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36728/ganesha.v5i2.4743

Abstract

This community service activity is a continuation of the 2023 program, which focused on empowering sugarcane sap processing. This year, the activities were expanded to empower the potential of jackfruit in Pagelaran Village, where the fruit, its straw, and seeds have not been fully utilized. The training was conducted by three lecturers and a culinary arts student on September 19, 2024, involving 28 participants from SMEs and farmers, along with three village officials. The material included the production of processed products such as young jackfruit floss, jackfruit seed strudel, jackfruit seed mochi cake, and jackfruit straw dodol. Additionally, branding and digital marketing training through social media and marketplace platforms were provided. This program aims to increase the market value of local products and support the village’s culinary tourism. Participants expressed positive feedback for this initiative
Design Extractor Machine Untuk Meningkatkan Kualitas Dan Kuantitas Produksi Syrup Nira Tebu Sebagai Pemanis Pengganti Gula Pasir Rina Rifqie Mariana; Gunawan, Aditia Gustiana; Nada Itorul Umam; Andoko; Yoto
CARADDE: Jurnal Pengabdian Kepada Masyarakat Vol. 7 No. 3 (2025): April
Publisher : Ilin Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31960/caradde.v7i3.2602

Abstract

This community service activity is an implementation of the 2022 research findings, which revealed that sugarcane sap, as a raw material for granulated sugar, contains antioxidants beneficial for health. Various sugarcane sap-based products have been introduced to the community, particularly to SMEs and sugarcane farmers in Pagelaran Village. The community’s response has been very positive, as sugarcane is a local commodity in the village. However, a challenge faced in the 2023 community service project was the unavailability of a sugarcane sap extractor, forcing them to buy sugarcane sap from outside the village. This approach was inefficient, and the sap easily spoiled due to microbial activity, leading to the breakdown of sucrose into reducing sugars and other compounds. To address this, the team designed and built a sugarcane sap extractor machine and provided training on making flavored sugarcane syrup. The event took place on September 19, 2024, with 28 participants from SMEs and farmers’ groups, along with 7 village officials. The participants were taught how to use the extractor, how to make sugarcane syrup, the benefits of the syrup, product branding, and basic bookkeeping. At the end of the session, the machine was handed over to the village head to be donated to the SMEs as capital for producing functional drinks from sugarcane sap. The participants responded positively, and the SMEs committed to expanding their business by offering functional drinks made from sugarcane sap, including sugarcane syrup in various flavors.
Gamification and Student Engagement: Evidence, Challenges, and Future Directions Irvani, Asep Irvan; Dewi, Andani Putri; Gunawan, Aditia Gustiana; Rahmaniar, Andinisa
Eduscape : Journal of Education Insight Vol. 3 No. 3 (2025): July 2025
Publisher : Indonesian Scientific Publication

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61978/eduscape.v3i3.937

Abstract

This narrative review explores gamification as a pedagogical strategy in higher education, highlighting its role in improving student engagement, learning outcomes, and motivation. Literature was collected from Scopus, Web of Science, ERIC, and Google Scholar using keywords such as “gamification and student engagement,” “game-based learning in higher education,” and “gamification and learning outcomes.” Inclusion criteria emphasized empirical and theoretical studies published between 2010 and 2025. Findings show that gamification enhances participation, satisfaction, and academic performance by fostering both intrinsic and extrinsic motivation. Comparative evidence indicates stronger results in developed countries supported by robust digital infrastructure, while limited resources constrain adoption in developing regions. Cultural contexts also matter: competitive elements thrive where recognition is valued, while collaborative gamification proves more effective in cooperative cultures. The results align with Self-Determination Theory and Flow Theory, demonstrating how gamification supports autonomy, competence, and deep engagement. Challenges remain in ensuring equitable access, sustaining long-term impact, and addressing design limitations. Policy support through infrastructure, teacher training, and institutional investment is crucial. Future research should emphasize longitudinal evaluations, adaptive frameworks, and low-tech innovations to foster inclusivity and sustainability. Overall, gamification holds significant potential to transform higher education when integrated thoughtfully within systemic and cultural contexts
Sustainable technology empowerment in functional beverage production Mariana, Rina Rifqie; Gunawan, Aditia Gustiana; Kusuma, Fuad Indra
Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS) Vol 8 No 3 (2025)
Publisher : University of Islam Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33474/jipemas.v8i3.24340

Abstract

This community service program was aimed at improving the local functional beverage businesses and was focused on the application of a vacuum evaporator as a relevant technology to improve the sustainability and competitiveness of local functional beverage industries. This was a continuation of the program where a sugarcane juice extractor was developed to produce syrup as the base material. Specifically, the goals of the current initiative were 1) improvement of the efficiency of production and quality of the end products, 2) the development of syrup based functional beverages that could be enriched with local nutritious materials, and 3) the empowerment of local entrepreneurs, farmer groups, and women’s groups on value-added processing. The project was implemented through participatory training, demonstration of the technology, and hands-on workshops to 40 community members which included, lecturers, students, community leaders and MSME actors. After the vacuum evaporator was installed, there was a 60% reduction in the heating time, a 75% increase in production capacity and syrup viscosity and stability were improved without loss of flavor. As part of preparing tangible outputs, training materials, SOPs, and documentation of prototypes were also prepared. The program achieved enhanced product marketplace and raised MSME income and awareness on sustainable processing. In community-based entrepreneurship, the application of vacuum evaporation community technology demonstrated positive outcomes and innovation of functional beverages.
Co-Authors Andinisa Rahmaniar, Andinisa Andoko Aries Theo Siallagan Asep Awaludin Prihanto Budi Wibowotomo Dewi, Andani Putri Dilla Dientin Permatasari Fuad Indra Kusuma Irvani, Asep Irvan Joshua, Quienera Laili Hidayati Lismi Animatul Chisbiyah Lose , Yon Ade Mariana, Rina Rifqie Mariana Muhammad Farikh Muyasyaroh, Hidayatun Nada Itorul Umam Rina Rifqie Mariana Umam, Nada Itorul Ummi Rohajatien Yoto