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All Journal Jurnal Dehasen Untuk Negeri INSANTA: JURNAL PENGABDIAN KEPADA MASYARAKAT
Anjaly, Ana
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Arts Humanities Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Environmental Science Law, Crime, Criminology & Criminal Justice Nursing Physics Public Health Other

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Pengolahan Mie dan Stik Sehat Berbahan Dasar Tomat di Kelompok Tani Sabar Subur dan Bina Karya Kabupaten Bengkulu Utara Yumiati, Yossie; Andriani, Evi; Yulihartika, Rika Dwi; Fariadi, Herri; Anjaly, Ana
Jurnal Dehasen Untuk Negeri Vol 4 No 1 (2025): Januari
Publisher : Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/jdun.v4i1.7745

Abstract

Sawang Lebar Village is one of the villages located in Tanjung Agung Palik District, North Bengkulu, Bengkulu Province. Based on data from the Bengkulu Tengah Regency Agriculture Service in 2023, farmers in Sawang Lebar Village generally grow tomatoes as their daily source of income. The nature of tomatoes is that they rot quickly so that unsold fruit is simply thrown away. The purpose of this community service activity is to form a tomato noodle and healthy stick processing business unit and to increase the skills and knowledge of members of the Sabar Subur and Bina Karya Farmers Group regarding food processing. This tomato noodle and healthy stick processing activity has been carried out for 1 month from preparation to implementation of the activity for the implementation of the activity at the Village Hall in Sawang Lebar Village, Tanjung Agung Palik District, North Bengkulu, Bengkulu Province which was attended by mothers from the Sabar Subur and Bina Karya Farmers Group consisting of 20 (twenty) people. During the activity, there were no obstacles faced because each participant, the day before the activity was carried out, had received material on processing tomato sticks and tomato noodles.
Strategi Membangun Masyarakat Yang Sehat dan Peduli Lingkungan di RT 50 Kelurahan Betungan Kota Bengkulu Safitri, Lindia; Anjaly, Ana; Ardhika, Bagus Dwiky; Mansur, Irfan; Tentara, Brend; Rozzi, Yoli Andi; Nur’aini, Hesti; Fariadi, Herri
Jurnal Dehasen Untuk Negeri Vol 4 No 2 (2025): Juli
Publisher : LPPJPHKI Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/jdun.v4i2.9117

Abstract

Healthy exercise and communal work are effective community-based strategies for shaping a healthy and environmentally conscious society. In RT 50, Bengtungan Subdistrict, Bengkulu City, these two activities are carried out routinely and have shown positive impacts in various aspects. Group exercise not only improves residents' physical fitness but also strengthens social interaction. Meanwhile, community clean-up activities encourage environmental awareness, evident through improved cleanliness, waste management, and increased social solidarity. This study aims to illustrate the strategic role of these activities in promoting a healthy and clean lifestyle in the community. The results show that active citizen participation plays a crucial role in the success of the program and can serve as a model for other areas.
Pengenalan Proses Pembuatan Tempe Tradisional di Desa Teramang Jaya, Kabupaten Mukomuko, Provinsi Bengkulu Nanda S, Erika; Utami, Wahyu; Anjaly, Ana; Zendy Hd S, Zendy Hd S; Sumartono, Eko
Insanta : Jurnal Pengabdian Kepada Masyarakat Vol. 3 No. 3 (2025): INSANTA: JURNAL PENGABDIAN KEPADA MASYARAKAT, Volume 3 Nomor 3, July 2025
Publisher : LPP ARROSYIDIN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61924/insanta.v3i3.94

Abstract

Desa Teramang Jaya di Kabupaten Mukomuko, Provinsi Bengkulu memiliki potensi besar dalam pengembangan UMKM, salah satunya adalah produksi tempe tradisional. Penelitian ini bertujuan untuk mendeskripsikan proses pembuatan tempe secara tradisional yang masih digunakan masyarakat setempat. Metode penelitian yang digunakan adalah observasi dan wawancara langsung dengan pelaku usaha tempe di desa tersebut. Hasil penelitian menunjukkan bahwa proses pembuatan tempe terdiri dari tahapan pemilihan kedelai, pencucian, perendaman, perebusan, penirisan, penggilingan, peragian, pengemasan, hingga fermentasi. Meskipun masih bersifat tradisional, usaha ini memberikan kontribusi ekonomi bagi masyarakat setempat. Penerapan prinsip sanitasi dan kebersihan sesuai dengan standar SNI 3144:2009 menjadi kunci dalam menghasilkan produk tempe yang higienis dan berkualitas.
Co-Authors Ardhika, Bagus Dwiky Eko Sumartono, Eko Evi andriani, Evi Herri Fariadi, Herri Mansur, Irfan Nanda S, Erika Nur’aini, Hesti Rika Dwi Yulihartika, Rika Dwi Rozzi, Yoli Andi Safitri, Lindia Tentara, Brend Wahyu Utami, Wahyu Yossie Yumiati Zendy Hd S, Zendy Hd S