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All Journal agriTECH Jurnal Pengabdian Papua Bakti Hayati
Wattilete, Jeirel
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Agriculture, Biological Sciences & Forestry Humanities Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Medicine & Pharmacology Social Sciences Other

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Peningkatan Kapasitas Pemandu Wisata Masyarakat Lokal dalam Pengelolaan Keanekaragaman Hayati Fauna di Kampung Wisata Rhepang Muaif (KWRM), Kabupaten Jayapura Menufandu, Herlina; Surbakti, Suriani Br.; Wattilete, Jeirel; Panjaitan, Raini; Yembise, Yohanna; Ramandey, Erlies P.; Pahabol, Evelin; Tebay, Natalia K.
Bakti Hayati: Jurnal Pengabdian Indonesia Vol. 4 No. 1 (2025)
Publisher : Jurusan Biologi FMIPA Universitas Cenderawasih

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31957/bhjpi.v4i1.4162

Abstract

Rhepang Muaif Tourism Village is home to a variety of charming fauna and flora. In the development of natural tourism, this charm becomes enchanting with the presence of trained tour guides. This community service activity is very useful, namely providing training for Rhepang Muaif birdwatching tour guides in the utilization of natural resources, especially fauna, which was introduced in an interesting way using a local knowledge approach by recognizing and understanding the behavior of several animals especially birds of paradise, and providing responsive information to visitors as an effort to develop the Tourism Village to support the existence of Rhepang Muaif birdwatching. The methods used in implementing this community service activity include preparation, delivery of materials, as well as practice and evaluation. The results of the training showed a significant increase in the knowledge and skills of the guides. In addition, other expected positive impacts are an increase in the number of tourist visits, and increased income for managers and local communities
Formulation, Characteristics and Viability Probiotics Cell of Biscuit Production from Hotong Flour (Setaria italica (L) Beauv.), Walnut (Canarium indicum L.), Enriched by Probiotic Cream Wattilete, Jeirel; Fibri, Dwi Larasatie Nur; Rahayu, Endang Sutriswati
agriTECH Vol 45, No 1 (2025)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.90687

Abstract

Hotong (Setaria italica (L) Beauv.) and walnut (Canarium indicum L.) are nutrient-rich local foods from Maluku Province, Indonesia, significant health. In this context, biscuit enriched with probiotic cream are a recommended snack for enhancing nutrition and promoting balance of the intestinal microflora, at a sufficient quantity of 107 log CFU/g. Therefore, this study aimed to objectively evaluate the physicochemical and organoleptic characteristics of biscuit, as well as assess probiotic viability. The used was a completely randomized design (CRD) with three different formulation treatments containing hotong flour and walnut at ratios of 40%:10% (F1), 35%:15% (F2), and 30%:20% (F3). Probiotic cell viability was analyzed at temperatures of 20 °C, 37 °C, and 45 °C. The results showed that F3 had the most favorable formulation regarding nutritional adequacy rate with 173 kcal energy, 10% fat,  4.41% protein, 5.20% carbohydrate, and 2 g sugar. It featured a crisp texture and increasingly darker colors, in line with the outcomes of sensory evaluations. F3 was the preferred, achieving high scores for color (5.38), taste (6.13), aroma (5.13), breakability (5.86), crispness (6), aftertaste (5.02), and overall quality (6.03). Cell viability for all treatments was higher at 20 °C and remained above 107 log CFU/g.
Pemberdayaan Perempuan Melalui Pelatihan Olahan Kakao: Sebuah Program Pengabdian Berbasis Komunitas Numberi, Yulindra Margaretha; Dianingsih, Nurlita; Ramandey, Erlies P.; Wattilete, Jeirel; Panjaitan, Raini; Skavanny, Chlia Riery G; Suabey, Mariza Ira
JURNAL PENGABDIAN PAPUA Vol 9 No 3 (2025)
Publisher : LPPM Uncen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31957/jpp.v9i3.5023

Abstract

Local cocoa offers substantial value-addition opportunities for women-led microenterprises, yet gaps in processing skills, basic business practices, and market access constrain outcomes. This community service program empowered a women’s fellowship through structured, participatory training on cocoa-based product development. Objectives were to strengthen technical competencies for two ready-to-consume products (chocolate drink and chocolate jam), introduce basic business management (cash records, cost of goods sold/COGS, pricing), and build entry-level digital marketing and branding skills. Methods combined a community-based participatory approach (coordination, needs assessment, material preparation) with sequential sessions orientation, lecture discussion, hands-on practice, reflection and mixed-method evaluation (pre/post Likert survey and rubric-based observation). Ten participants completed the training. Results show participants replicated both products with more consistent quality, applied hygienic handling (heating/sterilization), and prepared simple business documents (cash ledger, COGS). Foundational brand assets (product name, basic label, initial promotional content) supported early commercialization, while collaborative work routines and peer champions emerged to sustain production. In conclusion, the intervention effectively enhanced technical, managerial, and promotional readiness and offers a practical model for community-based microenterprises that add value to local cocoa resources. 
Co-Authors Endang Sutriswati Rahayu Fibri, Dwi Larasatie Nur Menufandu, Herlina Numberi, Yulindra Margaretha Nurlita Dianingsih, Nurlita Pahabol, Evelin Raini Panjaitan Ramandey, Erlies P. Skavanny, Chlia Riery G Suabey, Mariza Ira Suriani Br. Surbakti Tebay, Natalia K. Yembise, Yohanna