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All Journal International Journal of Community Service (IJCS) Sipakaraya : Jurnal Pengabdian Masyarakat
Tartillah, Baiq Amarwati
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Tranformasi Kearifan Lokal Kelapa (Cocos Nucifera) dan Daun Kelor (Moringa Oleifera) Menjadi Pangan Fungsional Sebagai Bentuk Kemandirian Pangan Sinaga, Ego Srivajawaty; Tartillah, Baiq Amarwati; Sari, Wahyu Kumala; Sari, Dian Devita; Lestari, Nadwi; Rusniawati, Rusniawati
Sipakaraya : Jurnal Pengabdian Masyarakat Vol 4 No 1 (2025): Sipakaraya : Jurnal Pengabdian Masyarakat
Publisher : Universitas Sulawesi Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31605/sipakaraya.v4i1.5429

Abstract

Pemahaman perempuan muda mengenai kewirausahaan serta pemanfaatan sumber daya lokal, khususnya kelapa dan daun kelor, di Papua. Kedua komoditas ini tersedia melimpah, tetapi belum banyak dikembangkan menjadi produk bernilai tambah. Oleh sebab itu, kegiatan difokuskan pada peningkatan kapasitas anggota Nasyiatul Aisyiyah (NA) melalui seminar kewirausahaan, penyampaian materi Good Manufacturing Practices (GMP) dan produk halal, serta pelatihan praktik pembuatan pangan fungsional berbasis kelapa dan kelor, seperti kue pancong, wingko babat, cookies kelapa, dan kue akar kelapa. Metode yang diterapkan berupa pendidikan masyarakat, pelatihan partisipatif, dan difusi ipteks sehingga peserta tidak hanya memperoleh teori tetapi juga keterampilan teknis. Hasil menunjukkan adanya peningkatan pengetahuan dalam aspek sosial kemasyarakatan dan manajerial, yang berdampak pada tumbuhnya kesadaran kewirausahaan, penguatan industri kreatif lokal, serta peran aktif perempuan dalam mendukung kemandirian pangan. Program ini juga selaras dengan Asta Cita nasional, terutama dalam mendorong terciptanya lapangan kerja berkualitas, pengembangan kewirausahaan, serta peningkatan kualitas SDM. Lebih jauh, kegiatan ini turut berkontribusi terhadap pencapaian SDGs, khususnya kesetaraan gender (SDG 5) dan pengentasan kemiskinan (SDG 1). Dengan demikian, pengabdian ini tidak hanya memberi manfaat individual, tetapi juga memperkokoh fondasi sosial-ekonomi berbasis potensi lokal Papua.
Aromatic Candle-Making Training For Students Of State Senior High School 2 Sarmi In Tamar Sari, Bonggo Timur District, Sarmi Regency gunaedi, tri gunaedi; Suyono, Joko; Farmawati, Farmawati; Tartillah, Baiq Amarwati
International Journal of Community Service (IJCS) Vol. 4 No. 2 (2025): July-December
Publisher : PT Inovasi Pratama Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55299/ijcs.v4i2.1528

Abstract

The natural resource processing industry in Bonggo District, Sarmi Regency, has begun to show results, particularly in the form of food products. A locally sourced industrial product that has not yet been tapped by industry players in Bonggo is the aromatherapy candles, made from essential oil extracts from Bonggo plants. Aromatherapy candles are generally used for aromatherapy, with their refreshing scent, and some even repel mosquitoes, depending on the essential oils mixed into the candles. Making an aromatherapy candle is simple, time-consuming, and requires inexpensive raw materials, with a high selling value compared to the raw materials. The training was conducted in collaboration with SMA Negeri 2 Sarmi, located in Tamar Sari Village, East Bonggo District, Sarmi Regency, Papua Province. The training aimed to train students, particularly 12th-grade students who were about to complete their high school studies. The knowledge gained from the training is expected to be developed into a business opportunity for those unable to pursue higher education. The training was conducted by providing material, and then continued with a trial of making aromatherapy candles carried out by the training participants. Evaluation was carried out by organoleptic testing of the level of preference for the resulting product in terms of aroma, smell, texture, and color, appearance using a Likert scale with a scale of 5, namely (1) Dislike, (2) Less like (3), Somewhat like, (4) Like, and Very like (5). The aromatherapy used was eucalyptus, citronella oil, tyme oil, coffee, and mosquito repellent aroma (soffel). The results achieved, most students were able to mix ingredients and make aromatherapy candles well and correctly. The organoleptic results stated that, in general, respondents showed their preference for the five aromatherapies in terms of aroma, texture, color, and smell.
Co-Authors Farmawati Farmawati Gunaedi, Tri Gunaedi Lestari, Nadwi Rusniawati, Rusniawati S, Ego Srivajawaty Sari, Dian Devita Suyono, Joko Wahyu Kumala Sari