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All Journal Jurnal Pengabdian Magister Pendidikan IPA PUCUK : Jurnal Ilmu Tanaman Jurnal Dehasen Untuk Negeri Journal of Innovation in Applied Natural Science
Sri Wulandari
Universitas Bengkulu
Aerospace Engineering Agriculture, Biological Sciences & Forestry Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Energy Environmental Science Immunology & microbiology Materials Science & Nanotechnology Mathematics Physics Public Health Other

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Pelatihan Pencatatan Laporan Keuangan Berbasis Digital Bagi Kelompok Tani Desa Kayu Manis Twenty Mariza Syafitri; Sri Wulandari; Rike Purnama Sari; Hafiz Nurkholis
Jurnal Dehasen Untuk Negeri Vol 2 No 1 (2023): Januari
Publisher : Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/jdun.v2i1.3628

Abstract

The current Digital Era requires people to be able to master and operate technology. This also applies to farmer groups. Farmers Groups are expected to be able to make digital records and bookkeeping to produce accurate financial reports. The benefit of using the "AkuntansiKu" application is that it makes it easier for farmer groups to record financial transactions. The purpose of this Community Service is to assist farmer groups in Kayu Manis Village in recording financial transactions using Digital-based applications that can be obtained on Android or IOS applications. The method used in this Community Service activity begins with an opening from the Community Service Team, presentation of material and discussion about recording digital-based financial reports by demonstrating the various features provided. The results of this Community Service activity are that farmer groups understand basic accounting knowledge, farmer groups can use the "AkuntansiKu" application, and farmer groups can make records of Farmer Business Group financial reports.
Teknologi Sederhana Pemanfaatan Ampas Kopi untuk Pupuk Organik Cair Sri Wulandari; Twenty Mariza Syafitri; Elia Fahmi Sella; Bayu Cahya Ningrat; Nurjanah Setia Wangi
Jurnal Dehasen Untuk Negeri Vol 2 No 1 (2023): Januari
Publisher : Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/jdun.v2i1.3629

Abstract

Fertilization is one of the supporting factors increasing the quality and productivity of agricultural land. Coffee grounds have the potential to be used as organic fertilizer due to the content of various environmentally friendly substances, but some people, especially Kayu Manis Village, consider coffee grounds to be waste that cannot be used anymore. Community service activities have been carried out aim to increase the knowledge, awareness, and skills of farmer groups in Kayu Manis Village, Rejang Lebong Regency in utilizing coffee grounds for liquid organic fertilizer using simple technology. The activity was carried out in two stages, socialization of the potential, benefits, and content of coffee grounds for liquid organic fertilizer, demonstration of simple technologies for making liquid organic fertilizer from coffee grounds. The results showed the enthusiasm participant was very high, as indicated by the level of attendance, enthusiastic participants asking questions, and responsiveness. This activity made the Cinnamon Village farmer groups have better knowledge and skills regarding the potential of coffee grounds for liquid organic fertilizer. The simple technology used to make liquid organic fertilizer from coffee grounds makes it easy for farmer groups to apply it, besides that it is supported by low costs.
EFFECTIVENESS OF COMPARATIVE GOAT MANURE FERTILIZER ON THE GROWTH OF COFFEE SEEDS FROM ARABICA VARIETIES (Coffea arabica L) Meko Gustian; Sri Wulandari; Darwan Effendi; Mardia Apriansi; Adnan Adnan; Anggri Pratama
PUCUK : Jurnal Ilmu Tanaman Vol 2 No 2 (2022): Desember
Publisher : Fakultas Pertanian Universitas Ratu Samban

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58222/pucuk.v2i2.97

Abstract

Seed quality is determined by good seedling techniques, one of which is the use of planting media. Where the planting media can use soil media with animal waste. The purpose of this study to determine the effectiveness of goat manure seedling media on the growth of Arabica coffee seedlings and to obtain the best comparison of goat manure seedling media on the accretion of Arabica coffee seedlings. This research method used a completely randomized design consisting of one factor and four treatments, namely soil 1:0 (M0), soil + goat manure 1:1 (M1), soil + goat manure 1:2 (M2), and soil + goat Manure 1:3 (M3). Variables observed: percentage, plant height, number of leaves. The data obtained were analyzed using the ANOVA if significantly continued with DMRT at the 5% level. The results showed the effectiveness of goat manure seedling media on the growth of arabica coffee seedlings, with a growth percentage of 97%. The best comparison of goat manure seedling media on the growth parameters of arabica coffee seedlings in the M3 treatment with a mixture of soil and goat manure ratio (1:3), the average plant height (14.19 cm), and the number of leaves (7.0 strands).
Pengembangan Usaha Kopi Cup Celup pada Kelompok Wanita Tani Kaba Indah Lestari di Desa Bandung Jaya Kabupaten Kepahiang Provinsi Bengkulu Sri Wulandari; Fitri Yuwita; Murlena
Jurnal Pengabdian Magister Pendidikan IPA Vol 9 No 1 (2026): Januari - Maret 2026
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v9i1.13474

Abstract

This community service activity aims to enhance the capacity of the Kaba Indah Lestari Women Farmers Group (KWT) in developing cup-dip coffee products as an innovative business diversification effort that offers added value and market orientation. The main problems faced by the group include limited product innovation, the absence of standardized production procedures, and the lack of packaging design and visual appeal. The methods implemented in this program included delivering instructional materials, conducting Focus Group Discussions (FGD), demonstrations, and hands-on production training. The materials provided covered raw material standards, roasting technology, grinding, weighing, and packaging of cup-dip coffee. The FGD was conducted to design attractive packaging that aligns with the group’s identity. The results showed an increase in participants’ knowledge and skills in understanding production technology, as well as their ability to create new packaging designs ready to be used for product branding. Participants demonstrated strong enthusiasm and expressed commitment to continuing the production and marketing of the cup-dip coffee products. Overall, this community service activity had a positive impact on strengthening business capacity, increasing the added value of local coffee products, and supporting the economic independence of the KWT in Bandung Jaya Village.
Physicochemical Quality of Coffee Soap Based on Variations in Soap Manufacturing Methods and Roasting Type Sri Wulandari; Fitri Yuwita; Ulfa Anis
Journal of Innovation in Applied Natural Science Vol. 2 No. 1 (2026): Journal of Innovation in Applied Natural Science
Publisher : CV Media Inti Teknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58723/jinas.v2i1.143

Abstract

Background: The demand for natural, environmentally friendly, and sustainable cosmetic products continues to increase along with growing consumer awareness of the negative impacts of synthetic chemicals. Coffee is one of the natural ingredients with potential application in soap formulation, as it contains bioactive compounds beneficial for skin health. Aims: This study aimed to analyze and compare the physicochemical quality of coffee soap based on variations in manufacturing methods (cold process and hot process) and type of coffee roasting (light, medium, and dark). Methods: The research was conducted at the Laboratory of Mathematics and Natural Sciences, University of Bengkulu, and the Laboratory of the Faculty of Agricultural Technology, Gadjah Mada University, using a two-factor Completely Randomized Design (CRD). The quality parameters observed were moisture content, pH, free fatty acids, free alkali and caffeine. Data were analyzed using Two-Way ANOVA. Result: soap making method and the type of coffee roasting had a significant effect on the quality of water content, pH, free fatty acids, and caffeine with a significance value (p<0.05), but had no significant effect on the quality of free alkali (p>0.05) that is 0.136. Conclusion: The combination of the cold process and medium roasting level is recommended as it provides the best balance between the physical and chemical quality of coffee soap. This study contributes to the development of coffee soap as a high-quality and competitive natural cosmetic product
Co-Authors Adnan Adnan Andini Andini Anggri Pratama Bayu Cahya Ningrat Darwan Effendi Elia Fahmi Sella Elia Fahmi Sella Fitri Lestari Fitri Yuwita Fitri Yuwita GUSMON SIDIK Hafiz Nurkholis Mardia Apriansi Meko Gustian Murlena Nurjanah Setia Wangi Rike Purnama Sari Rosalina Rosalina Syafitri, Twenty Mariza Ulfa Anis