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All Journal Jurnal Pengabdian Masyarakat dan Riset Pendidikan Bumi: Jurnal Hasil Kegiatan Sosialisasi Pengabdian Kepada Masyarakat
Gede Eka Wahyu
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Humanities Computer Science & IT Education Languange, Linguistic, Communication & Media Mathematics Public Health Social Sciences Other

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Pelatihan Pengolahan Kotoran Sapi Menjadi Pupuk Organik di Desa Petiga Tabanan Bali I Made Darsana; Nyoman Surya Wijaya; Ni Made Sri Rahayu; Gede Eka Wahyu; I Gusti Made Sukaarnawa
Bumi : Jurnal Hasil Kegiatan Sosialisasi Pengabdian kepada Masyarakat Vol. 2 No. 3 (2024): Bumi: Jurnal Hasil Kegiatan Sosialisasi Pengabdian kepada Masyarakat
Publisher : Asosiasi Riset Teknik Elektro dan Informatika Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/bumi.v2i3.202

Abstract

The aim of this PKM activity is to provide education and training to the Petiga Village community regarding techniques for processing cow dung into effective and efficient organic fertilizer. Community Service (PKM) in Petiga Village, Marga District, Tabanan Regency-Bali, has succeeded in overcoming environmental problems due to less than optimal management of cow dung. Through training and outreach, community knowledge in processing cow dung into organic fertilizer increased from 20% to 85%. Organic fertilizer production also increased from 10% to 60% of the total cow dung produced. The use of organic fertilizer improves soil quality, marked by an increase in nitrogen, phosphorus and potassium levels, as well as rice yields by 30%. The anaerobic fermentation method reduces odors and groundwater pollution, and provides added economic value through the sale of organic fertilizer. These findings show that this program is effective in addressing environmental problems and increasing agricultural productivity. This livestock waste management model can be replicated in other villages that have similar potential, providing broad benefits for the community and supporting sustainable agriculture.
Innovation and Hygiene Improvement Training with Content Creators and MSMEs in Improving the Culinary Industry in Indonesia : Penelitian I Wayan Suadnyana; Febianti; Putu Herny Susanti; Gede Eka Wahyu; Firlie Lanovia Amir
Jurnal Pengabdian Masyarakat dan Riset Pendidikan Vol. 3 No. 4 (2025): Jurnal Pengabdian Masyarakat dan Riset Pendidikan Volume 3 Nomor 4 (April 2025
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jerkin.v3i4.1253

Abstract

This article collaborates with several Balinese influencers to improve innovation capabilities and several academics in the health field to improve hygiene in culinary UMKM in Bali. This conclusion in tis article show The improvement of innovation capabilities that the author socialized was around creating content to increase marketing reach. The ideas for culinary content for MSMEs that the author socialized include the following: 1. Customer Reviews. 2. Cooking Preparation Demo. 3. Behind the Scenes. 4. Introducing employees in the kitchen or admin.5. Re-share customer posts: Generally, if your customers see that their posts are re-shared on your culinary business account, they will be happy. Thus, you have also opened up opportunities for other customers to also buy products from your storefront. In addition to the 5 ideas above that you can do to attract a lot of attention from customers, you can also do a live streaming session which is also useful for increasing closeness with customers. The author socialized these five ideas with the aim of developing his business so that it can develop further and even penetrate the national market. Not only developing innovation capabilities by creating interesting content, the author also socializes about food hygiene. Some principles of food hygiene and sanitation include the following: 1. Personal Hygiene 2. Environmental Hygiene. 3. Safety of Raw Materials. 4. Proper Handling and Storage. 5. Hygiene Training and Certification. Thus, food quality and safety can be guaranteed properly.The socialization carried out by the author regarding the development of innovation capabilities by creating creative content around culinary and improving food hygiene and sanitation is carried out with the hope that MSMEs in Bali can continue to develop and even penetrate the national market and be able to create a healthy Bali because of healthy food.
Co-Authors Amir, Firlie Lanovia Febianti I Gusti Made Sukaarnawa I Made Darsana Ni Made Sri Rahayu Nyoman Surya Wijaya Suadnyana, I Wayan Susanti, Putu Herny