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Putri, Dina Soes
Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Muhammadiyah Mataram
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Physics Public Health Social Sciences Other

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PEMBERDAYAAN USAHA EKONOMI PRODUKTIF BAGI MASYARAKAT MISKIN DI PEDESAAN Saputrayadi, Adi; Asmawati, Asmawati; Marianah, Marianah; putri, dina soes
Jurnal Agro Dedikasi Masyarakat (JADM) Vol 1, No 1 (2020)
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (89.924 KB) | DOI: 10.31764/jadm.v1i1.2782

Abstract

Desa Kuripan Kabupaten Lombok Barat adalah salah satu desa yang dikenal sebagai penghasil gabah/beras. Yang mana sebagian besar mata pencaharian penduduk sekitar adalah petani dan pedagang. Khusus untuk ibu-ibu dan remaja putri sebagian besar mendapatkan penghasilan tambahan dengan cara mengumpulkan limbah penggilingan padi (gabah) yang ada di tempat penggilingan padi di desa tersebut. Bekatul diperoleh dari proses penggilingan atau penumbukkan gabah padi menjadi beras. Dalam proses penggilingan padi di Indonesia, dedak dihasilkan pada proses penyosohan pertama, sedangkan bekatul diperoleh pada proses penyosohan kedua. Penyosohan pada penggilingan gabah padi menyebabkan hilangnya lemak, protein, serat kasar, abu, tiamin, riboflavin, niasin, serta alfa tokoferol. Serat pangan paling tinggi terdapat pada lapisan bekatul dan serat pangan terendah terdapat pada beras giling. Bekatul selain mengandung zat gizi yang tinggi juga mengandung komponen bioaktif. Komponen bioaktif tersebut adalah antioksidan tokoferol (vitamin E), tokotrienol, oryzanol, dan pangamic acid (vitamin B15) (Jubaidah, 2008). Pemanfaatan bekatul sebagai pangan fungsional bukan dalam bentuk tablet atau obat herbal, melainkan dapat dikonsumsi layaknya makanan atau minuman. Bekatul dapat dimodifikasi menjadi makanan yang mempunyai warna lebih menarik, mempunyai citarasa yang enak, dan pastinya kaya akan nutrisi yang akan memberikan pengaruh fisiologis yang baik bagi tubuh pengkonsumsi seperti yang ada pada syarat pangan fungsional. Berkaitan dengan pangan fungsional bekatul, pembuatan cookies bekatul dapat dipadukan dengan tepung kedelai, sehingga cookies yang dihasilkan memiliki nilai gizi yang tinggi terutama protein dan serat serta dapat menjadi alternatif pangan fungsional..
PELATIHAN PENGUATAN KELOMPOK BANJAR SEBAGAI PENUNJANG KEMANDIRIAN EKONOMI MASYARAKAT DI DUSUN KEMBANG KUNING DESA GERIMAK INDAH KECAMATAN NARMADA LOMBOK BARAT Ihromi, Syirril; Nurhayati, Nurhayati; Asmawati, Asmawati; Putri, Dina Soes; Dewi, Earlyna Sinthia
Jurnal Agro Dedikasi Masyarakat (JADM) Vol 2, No 2 (2021)
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (592.932 KB) | DOI: 10.31764/jadm.v2i2.6146

Abstract

Gerimak Indah Village is a border village located between West Lombok district and Mataram City, which has the potential of abundant natural resources, but the lack of community knowledge in post-harvest techniques of agricultural products, processing agricultural products causes the economy in the village, one of which is the yellow flower hamlet. not yet prosperous, so this activity aims to improve the knowledge and skills of partners about the processing of food products based on rice waste (bran). The implementation method goes through the following stages: (1) Submission of materials (2) demonstration and manufacture of product cookies made from bran and mung bean (3) sensory testing of various processed products (4) evaluation of the success of program activities. The results of the activity showed that there was an increase in partner knowledge and skills smoothly and effectively the time used and responded positively to this activity. It is hoped that the knowledge and skills obtained will be a provision to be able to meet the nutritional needs of the family as well as to build a pioneering business.
Counselling and assistance in submitting MUI halal certification for MSMEs members of the North Lombok 'Aisyiyah regional leader Putri, Dina Soes; Asmawati, -; Gunawan, Adi; Suwati, Suwati
KACANEGARA Jurnal Pengabdian pada Masyarakat Vol 6, No 3 (2023): Agustus
Publisher : Institut Teknologi Dirgantara Adisutjipto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.28989/kacanegara.v6i3.1598

Abstract

Free MUI Halal Certification (SEHATI) is one of the government's programmes to increase the amount of halal-labelled MSME products that can be exported to Muslim countries around the world. The SEHATI programme has been implemented since March 2022 and will be intensified in 2023 to achieve the target of 10 million halal certificates in 2024. One of the obstacles in the implementation of the SEHATI programme is the lack of socialisation, especially in the regions, so there are still many MSEs that have not been touched by this programme, for example in NTB. Therefore, the purpose of this service activity is to socialise the importance of Halal labelling on MSE products and to assist partners in applying for MUI Halal certification through the SEHATI programme. The stages of this activity are: initial data collection from MSEs, socialisation activities (counselling on the urgency of halal certification) and assistance in applying for halal certification of partner MSE products. Apart from the lack of knowledge of the partner members in terms of online administration, the main obstacle we face is the large number of MSEs that only use PDAM water (not yet halal certified) as a means of washing or production, so that only 5 MSEs out of a total of 15 MSEs supported by this service programme can obtain halal certificates.
ASSISTANCE IN APPLYING FOR A NIB FOR MICRO BUSINESSES IN NARMADA SUB-DISTRICT Putri, Dina Soes; Asmawati; Hidayah, Nurul; Ariansyah; Ariani, Zaenafi; Surmini
Jurnal Abdimas Ilmiah Citra Bakti Vol. 6 No. 1 (2025)
Publisher : STKIP Citra Bakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38048/jailcb.v6i1.4622

Abstract

It is imperative that every MSME actor is in possession of a Business Identification Number (NIB), which serves as a business identity and is legally recognised. Although the process of issuing NIBs has been streamlined and made more efficient through online platforms, a significant number of MSME players have yet to register. This is due to the fact that not all business actors are proficient in accessing technology, particularly those of an advanced age who are geographically dispersed across a number of regions. The objective of this service activity is to provide guidance on the importance of business legality (NIB) and to offer assistance with NIB registration for business actors in Narmada District, West Nusa Tenggara Province. This service employs the Participatory Action Research (PAR) method, wherein partners (participants) assume an active role in the activity. The partners of this activity are micro, small and medium-sized enterprises (MSMEs) assisted by the West Lombok 'Aisiyyah Regional Leadership (PDA) in the Narmada District area. The service activity is comprised of five discrete sessions, namely a pretest, a presentation of material pertaining to the urgency of business legality for MSMEs, a discussion of food safety and halal food, a posttest, and assistance in the application process for NIB. To conclude, there has been an increase in the level of awareness among partners with regard to the urgency of business legality, and an increase in the number of MSMEs that have NIB. Initially, the number of MSMEs that had NIB constituted only 33% of the total activity participants; however, by the conclusion of the service, the number of MSMEs with NIB had increased to 66%. In order to pursue further community service activities, it is necessary to assist in applying for PIRT and applying for MUI halal certification. This will help to complete partner business licensing, with the aim of increasing sales turnover.
PELATIHAN PENGEMASAN SERTA DESAIN KEMASAN BAGI PELAKU UMKM UNTUK MENINGKATKAN KETERAMPILAN UMKM DI DESA SELAT KECAMATAN NARMADA Saputra, Irwan; Nusgia, Abi Hadit; Zohriah, Roviatul; Ihromi, Syirril; Nurhayati, Nurhayati; Sari, Desy Ambar; Putri, Dina Soes; Marianah, Marianah
Jurnal Agro Dedikasi Masyarakat (JADM) Vol 6, No 1 (2025)
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jadm.v6i1.29571

Abstract

Produk yang aman dan sehat merupakan produk yang terlindungi dari berbagai kontaminasi. Salah satu cara menjaga agar produk tetap aman adalah dengan cara mengemas suatu produk dengan baik dan benar. Kemasan merupakan tempat atau wadah suatu produk. Kemasan dapat beraneka ragam jenis dan bentuk tergantung dari jenis produk yang akan dikemas. Kemasan makanan harus memenuhi beberpa persyratan  salah-satunya persyaratan undang-undang keamanan pangan. Bagi pelaku UMKM harus memerhatikan hal tersebut yaitu jenis pengemasan yang dipakai serta desai kemasan yang menarik supaya konsumen dapat tertarik untuk membelinya.
Pelatihan Branding Produk untuk Penguatan Identitas Usaha UMKM Batu Bolong Sejahtera (BBS) Romansyah, Erni; Putri, Dina Soes; Suhairin; Zuliawan, Ikbal; Apriana, Meli
Jurnal Pengabdian Magister Pendidikan IPA Vol 8 No 2 (2025): April-Juni 2025
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v8i2.11105

Abstract

Kegiatan pengabdian kepada masyarakat ini bertujuan untuk meningkatkan kapasitas UMKM Batu Bolong Sejahtera (BBS) dalam memperkuat identitas usaha melalui pelatihan branding produk dan digital marketing. Pelatihan mencakup pengenalan konsep branding, desain visual, strategi pemasaran digital, serta penggunaan platform media sosial. Metode yang digunakan adalah pelatihan partisipatif dan evaluasi berbasis pre-test dan post-test. Hasil menunjukkan peningkatan signifikan dalam pemahaman peserta terhadap materi yang diberikan. Kegiatan ini diharapkan dapat mendorong UMKM lebih kompetitif di pasar lokal maupun digital.
The effect of maceration on the organoleptic properties of ginger-based functional beverages Ihromi, Syirril; Putri, Dina Soes; Marianah, Marianah
Journal of Agritechnology and Food Processing Vol 5, No 1 (2025)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v5i1.32926

Abstract

Functional beverages represent a category of beverages that provide both sensory satisfaction and health benefits. In Indonesia, functional beverages such as jamu or herbal drinks are typically formulated from one or more combinations of spices or herbs. One frequently utilized herb is white ginger. In this study, the herbal beverage was formulated using a combination of white ginger, lemongrass, cinnamon, cloves, and pandan leaves. The objective of this study was to determine the effect of maceration on the sensory properties of ginger-based functional beverages. The maceration process was subdivided into three treatments: soaking for 0 (T1), 6 (T2), and 12 (T3) hours. The organoleptic test results were subjected to statistical analysis using Analysis of Variance at a confidence level of 5%. Preliminary organoleptic testing results indicate that the maceration process exerts a significant influence on the sensory characteristics of the functional beverage under investigation. Specifically, an increase in maceration time was associated with elevated color and turbidity scores, while concurrently resulting in a reduction in taste scores. In conclusion, based on the preferences of the panel, treatment T3 was most preferred for color and turbidity, while T1 was most preferred for its taste.
PENYULUHAN PANGAN FUNGSIONAL DAN PELATIHAN TEKNOLOGI PENGOLAHAN BUAH PISANG BAGI ANGGOTA PDA LOMBOK UTARA Putri, Dina Soes; Asmawati, Asmawati; Sari, Desy Ambar; Saputrayadi, Adi
Jurnal Agro Dedikasi Masyarakat (JADM) Vol 6, No 2 (2025)
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jadm.v6i2.31538

Abstract

Telah dilakukan kegiatan pengabdian kepada masyarakat di Dusun Lekok Tenggara, Desa Gondang, Kabupaten Lombok Utara. Mitra pengabdian ini adalah Pimpinan Daerah ‘Aisyiyyah (PDA) Lombok Utara. Kegiatan pengabdian ini terdiri dari dua aktivitas utama, yaitu kegiatan penyuluhan dengan tema “Pangan Fungsional” dan pelatihan teknologi pengolahan buah pisang menjadi dua produk olahan, yaitu selai dan nuget pisang. Jumlah peserta yang hadir sebanyak 15 orang ibu-ibu yang merupakan anggota aktif PDA Lombok Utara. Setelah mengikuti kegiatan ini, mitra mendapatkan pemahaman terkait apa itu pangan fungsional, sumber-sumbernya, aneka olahannya, dan manfaatnya. Selain itu, mitra juga telah berhasil mengolah buah pisang menjadi produk olahan baru yang semula hanya diolah menjadi keripik atau sale saja. Untuk kegiatan pengabdian selanjutnya, mitra perlu dibina dalam hal pengemasan dan pemasaran online agar omset penjualan dapat ditingkatkan.
The Efficacy of Haematococcus pluvialis Culture as a Bioremediator for Tofu Effluent Putri, Dina Soes; Malik, Nina; Wangiyana, I Gde Adi Suryawan
Biota Vol 18 No 1 (2025)
Publisher : Universitas Islam Negeri Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Wastewater management is one of the issues at the heart of the Sustainable Development Goals. This is urgent because waste that is not properly managed can cause damage to water bodies, reducing clean water sources that can be used for household, office and industrial needs. One of the low-cost yet effective wastewater management strategies which also produce valuable products is the use of microalgae as remediators to improve the quality of polluted waters. The aim of this study was to evaluate the efficiency of H. pluvialis culture as a bioremediator for tofu effluent. The research stages consisted of activation of H. pluvialis microalgal starter in Walne medium, followed by cultivation of microalgae in tofu effluent medium, observation of microalgal growth in the effluent, and measurement of water quality parameters such as pH, colour, BOD and COD, as well as the aroma of tofu effluent before and after use as a microalgal growth medium. According to the growth curve of H. pluvialis in the tofu wastewater medium, it is known that this microalgae can grow well in the effluent and can improve wastewater quality. Where the pungent odour typical of soya waste began to disappear from the second day of cultivation, the pH increased from acidic to neutral, and BOD and COD levels were drastically reduced. In conclusion, H. pluvialis microalgae can be used as a bioremidiator of tofu ffluent as it can effectively improve the quality of the wastewater.
PENYULUHAN CARA PRODUKSI PRODUK OLAHAN YANG BAIK (CPPOB) BAGI UMKM BATU BOLONG SEJAHTERA Putri, Dina Soes; Asmawati, Asmawati; Kurniawan, Hary; Ariansyah, Ariansyah; Apriana, Meli
JMM (Jurnal Masyarakat Mandiri) Vol 9, No 6 (2025): Desember
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v9i6.35560

Abstract

Abstrak: Telah dilaksanakan kegiatan pengabdian kepada masyarakat dengan tema Penyuluhan Cara Produksi Produk Olahan yang Baik (CPPOB) di Desa Batu Bolong, Kabupaten Lombok Barat. Mitra kegiatan ini adalah Kelompok Tani Batu Bolong Sejahtera yang beranggotakan 18 orang anggota. Anggota KT Batu Bolong Sejahtera kesehariannya menyadap air nira di hutan lalu mengolahnya menjadi gula merah tangkup. Sebelumnya, pada proses pengolahan air nira mitra menggunakan tungku berbahan bakar kayu dan dilakukan di luar ruangan sehingga higienitas produk menjadi kurang. Selain itu, produk masih dikemas seadanya, hanya menggunakan plastik kresek putih yang menjadikannya rentan kontaminasi. Oleh karena itu, tujuan pengabdian ini adalah meningkatkan soft dan hardskill mitra melalui kegiatan penyuluhan dan praktik CPPOB yang sesuai dengan standar nasional, khususnya pada proses produksi gula merah tangkup. Pengetahuan terkait CPPOB sangat penting bagi pelaku usaha makanan dan minuman karena merupakan salah satu syarat diterbitkannya izin edar PIRT. Metode pengabdian ini menggunakan teknik Participatory Action Research, dimana mitra terlibat aktif dalam kegiatan pengabdian. Pengukuran serapan pengetahuan peserta penyuluhan (mitra) dilakukan dengan pemberian pre dan postest. Berdasarkan hasil olah data diketahui bahwa terjadi peningkatan pengetahuan peserta sebanyak 38% terkait materi seputar CPPOB. Simpulannya, mitra telah memahami prinsip CPPOB dan telah mempraktekkannya dalam proses produksi berikutnya.Abstract: A community service activity was carried out in Batu Bolong Village, Batu Layar Barat Subdistrict, West Lombok Regency, West Nusa Tenggara Province, with the theme of Good Manufacturing Practices (GMPs). The activity was carried out in collaboration with the Batu Bolong Sejahtera Farmer Group, a local organization that specializes in the collection of palm sap from within forest ecosystems and its subsequent processing into brown sugar. Previously, the partners utilized wood-fired stoves for the outdoor processing of palm sap, a practice that compromised product hygiene. Furthermore, the products' packaging method is substandard, utilizing solely white plastic bags, which renders them vulnerable to contamination. Therefore, the objective of this community service initiative was to educate the partners on the implementation of CPPOB in the production process of moulded brown sugar. It is imperative for food and beverage businesses to possess a comprehensive understanding of CPPOB, as it serves as a prerequisite for obtaining a PIRT distribution permit. This community service method employed the Participatory Action Research technique, in which partners were actively involved in the community service activities. The measurement of the knowledge absorption of the participants (partners) was carried out by administering pre- and post-tests. The findings of the data analysis demonstrated a 40% increase in the participants' knowledge related to CPPOB material. In summary, the partners have comprehended the tenets of CPPOB and have implemented them in subsequent production processes.
Co-Authors Adi Gunawan, Adi Alaa, Siti Apriana, Meli Ariani, Zaenafi Ariansyah Ariansyah Ariansyah Ariansyah, Ariansyah Arman Maulana Asmawati Asmawati Asmawati Asmawati Asmawati, - Astuti Alawiyah Earlyna Sinthia Dewi Erni Romansyah Hana Nita Isnaini I Gusti Agung Ayu Hari Triandini Kurniawan, Hary Malik, Nina Marianah Marianah, Marianah Marianah, Marianah Meli Apriana Muliatiningsih Muliatiningsih Muti’ah Muti’ah Nurhayati Nurhayati Nurul Hidayah NURUL HIDAYAH Nusgia, Abi Hadit Saputra, Irwan Saputrayadi, Adi Sari, Desy Ambar Siti Nurazizah Suhairin Surmini Surmini Suwati, Suwati Syirril Ihromi, Syirril Wangiyana, I Gde Adi Suryawan YUNITA ARIAN SANI ANWAR Zaenafi Ariani Zohriah, Roviatul Zuhdia, Lulu Diani Zuliawan, Ikbal