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PELATIHAN PENGOLAHAN JAMUR TIRAM MENJADI KRIPIK JAMUR TIRAM DI DESA LEBAH SEMPAGE Lale Fichear Neoningratheof; Mardiah, Al Aina Ul; Aeni, Yuli; Dewi, Cindra; Putri, Nabilah Tsabitah; Fitriani, Fitriani; Ramadhan, Anugrah; Putra, Sonny Manggala; Hamdi, M. Faizin Ilham; Dinata, Lalu Alfito; Alamsyah, Ahmad
Jurnal Wicara Vol 3 No 3 (2025): Jurnal Wicara Desa
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/wicara.v3i3.6749

Abstract

Lebah Sempage Village is rich in crops, especially from plantations, agriculture, livestock, and natural beauty. One of the products produced is oyster mushroom chips, which has been cultivated since 2016 by the Women Farmers Group (KWT) by utilizing sawdust waste. However, the number of oyster mushroom processors is decreasing because many choose to sell them directly to collectors. To overcome this, an innovative participatory based training was held with the aim of motivating the community to be more creative in processing crops, especially oyster mushrooms. This training succeseded in changing mindsets, improving skills, and encouraging community independence in managing oyster mushroom products.
PELATIHAN PENGOLAHAN LIMBAH DAUN KOPI MENJADI TEH HERBAL DI DESA LEBAH SEMPAGA, NARMADA, KABUPATEN LOMBOK BARAT Lale, Lale Fichear Neoningratheof; Mardiah , Al Aina Ul; Aeni, Yuli; Putri, Nabilah Tsabitah; Ramadhan, Anugrah; Alamsyah, Ahmad; Hamdi, M. Faizin Ilham; Putra, Sonny Manggala
Jurnal Bakti Nusa Vol. 6 No. 1 (2025): JURNAL BAKTI NUSA
Publisher : Jurusan Teknik Elektro Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/baktinusa.v6i1.136

Abstract

ABSTRACT Training on processing coffee leaf waste into herbal tea in Lebah Sempaga Village, Narmada, West Lombok Regency, aims to support tourism activities and improve the skills and knowledge of the community in managing abundant coffee leaf waste. So far, coffee leaf waste tends to be wasted, even though the potential for processing it into herbal tea has high economic value and is beneficial for health. This training includes various stages, starting from the collection of coffee leaves, sorting the separation of the stem from the leaves, washing in running water, drying process, roasting process, reducing coffee leaves (crushing), packaging herbal tea making into products. It is hoped that the results of this training can not only increase community income but also contribute to environmentally friendly waste management. In addition, this training emphasizes the importance of environmental sustainability and community awareness of the potential of natural resources around them.