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Indah, Dwi
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Religion Education Law, Crime, Criminology & Criminal Justice Social Sciences

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DIVERSIFIKASI PRODUK OLAHAN DARI UBI JALAR Indah, Dwi
SOLIDEO Jurnal Pengabdian Masyarakat Vol. 3 No. 1 (2025): Solideo
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56942/js.v3i1.285

Abstract

Sweet potato (Ipomoea batatas L) is also known as sweet potato is a secondary crop, which contains high carbohydrates, so it can function as a substitute for staple foods (besides rice). The purpose of the activity in the Community is to provide knowledge through training to housewives to increase income by increasing the added value of sweet potatoes and empowering housewives. This activity can improve the skills of mothers and can also produce healthy and nutritious products. In addition, this activity is an effort to socialize the improvement of nutrition and food security in the community.
SOSIALISASI DAN PELATIHAN PEMBUATAN PUPUK BOKASHI BAGI TANAMAN PEKARANGAN Indah, Dwi
SOLIDEO Jurnal Pengabdian Masyarakat Vol. 3 No. 2 (2025): Solideo
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56942/js.v3i2.313

Abstract

The socialization and training activities on bokashi fertilizer production for home garden plants aimed to enhance the community’s knowledge and skills in managing household organic waste into environmentally friendly and valuable organic fertilizer. The methods implemented included educational sessions on the benefits of bokashi fertilizer for plants and the environment, demonstration of the production process, and hands-on practice by participants. The results showed that participants not only understood the fundamental concepts of organic fertilizers but were also able to independently practice bokashi production. In addition to reducing household waste, this activity provided a practical solution to support sustainable home gardening. Therefore, the training is expected to promote environmentally conscious behavior and improve household-level food security.
EDUKASI MASYARAKAT TENTANG PENTINGNYA MENJAGA KEBERLANJUTAN EKOSISTEM TERIPANG Indah, Dwi
SOLIDEO Jurnal Pengabdian Masyarakat Vol. 3 No. 3 (2025): Solideo
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56942/js.v3i3.338

Abstract

The high market demand has driven excessive harvesting practices without considering sustainability, resulting in a drastic decline of sea cucumber populations in various coastal areas, with several species now threatened with extinction. This Community Service Program aimed to educate fishers on the importance of maintaining sea cucumber ecosystem sustainability by increasing their understanding of its ecological functions and the long-term economic value of sustainable utilization. The method employed was a participatory approach involving 10 sea cucumber fishers in Soop Island, Sorong City, through socialization and interactive discussions. The results showed an increase in participants’ knowledge and awareness regarding the ecological role of sea cucumbers, threats to their populations, and sustainable management strategies such as the implementation of sasi. Participants also began to commit to environmentally friendly practices, including harvesting only permitted sea cucumber species and supporting local conservation policies such as sasi. Therefore, this educational activity plays a strategic role in aligning economic and ecological benefits while supporting the sustainability of resources and the livelihoods of coastal communities in the future
PENYULUHAN DAN PELATIHAN PEMBUATAN ASAP CAIR Indah, Dwi; Tabalessy, Roger R; Masengi, Melisa CH; Manurung, Melani; Rikola, Hasri
SOLIDEO Jurnal Pengabdian Masyarakat Vol. 1 No. 1 (2023): Jurnal Solideo
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56942/js.v1i1.47

Abstract

Dedication to the community to provide counseling and training on the manufacture of liquid smoke to all types of Micro, Small and Medium Enterprises (UMKM) that produce processed marine products, such as smoked fish in Sorong City. Most UMKM in Sorong City still use traditional food processing methods and simple packaging. Liquid smoke can be used as an alternative in processing smoked fish. In addition, to increase the scale of production, food processors can utilize vacuum packaging technology to extend the shelf life of food products. Community service programs and counseling sessions are expected to increase knowledge and awareness of food processors regarding these alternative technologies. Program participants welcomed this activity and showed interest in starting to use the suggested alternative technology.
Co-Authors Manurung, Melani Masengi, Melisa Ch Rikola, Hasri Roger R Tabalessy