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All Journal Jurnal Pengabdian Masyarakat Inovatif Jurnal Pengabdian Masyarakat Inovatif
Triastinurmiatiningsih
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Training In Manufacturing Multipurpose Eco-Enzyme Liquids for Farmers Group Djarot, Prasetyorini; Triastinurmiatiningsih; Haryani, Tri Saptari; Prihatini, Wahyu; Moerfiah; Ismanto; Rahayu, Sata Yoshida Srie; Sudrajat, Cecep
Jurnal Pengabdian Masyarakat Inovatif Vol. 2 No. 1 (2024): JPMI (Jurnal Pengabdian Masyarakat Inovatif)
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33751/jpmi.v2i1.113

Abstract

Eco-enzyme is an active ingredient from organic waste that can be used for various daily purposes such as fertilizer, herbicide, cleaning fluid, and even medicine, this is because it contains Lactobacillus, Asotobacter xylinum, yeast fungi, and lactic acid bacteria, enzymes (such as protease, amylase, lipase), minerals, and secondary metabolites (such as polyphenols, alkaloids, antioxidants). By utilizing ecoenzymes optimally, it will support the use of household organic waste with an environmentally friendly concept. And this is also an effort to reduce disruption to the environment due to landfills, which can be done by utilizing household organic waste to make eco-enzymes. The aim of this service is to provide training in making eco-enzymes as a multi-purpose liquid which will have an impact on waste utilization. Organic which is oriented towards maintaining a clean environment. The first method used was socialization and continued with presentation of material about what eco-enzymes, why we need to develop them, how to make eco-enzymes and how to use them. The material was delivered through a presentation using a projector and the production was carried out by demonstrating how to make eco-enzymes. This activity was carried out by delivering presentation material about eco-enzymes. The training was carried out at the homes of Tanah Baru Village residents with the permission of the Village Head. The training participants were farmers of the Tanah Baru Subdistrict Farmers Group, totalling 20 people and several village officials.  The training was held on June 13 2022 which included counselling and demonstrations on making eco-enzyme solutions from fruit peels and vegetable waste. The training participants seemed very enthusiastic by asking questions and having lots of discussions about eco-enzymes and their uses, participants also actively participated in manufacturing activities.
Training In Manufacturing Multipurpose Eco-Enzyme Liquids for Farmers Group Djarot, Prasetyorini; Triastinurmiatiningsih; Haryani, Tri Saptari; Prihatini, Wahyu; Moerfiah; Ismanto; Rahayu, Sata Yoshida Srie; Sudrajat, Cecep
Jurnal Pengabdian Masyarakat Inovatif Vol. 2 No. 1 (2024): JPMI (Jurnal Pengabdian Masyarakat Inovatif)
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33751/jpmi.v2i1.113

Abstract

Eco-enzyme is an active ingredient from organic waste that can be used for various daily purposes such as fertilizer, herbicide, cleaning fluid, and even medicine, this is because it contains Lactobacillus, Asotobacter xylinum, yeast fungi, and lactic acid bacteria, enzymes (such as protease, amylase, lipase), minerals, and secondary metabolites (such as polyphenols, alkaloids, antioxidants). By utilizing ecoenzymes optimally, it will support the use of household organic waste with an environmentally friendly concept. And this is also an effort to reduce disruption to the environment due to landfills, which can be done by utilizing household organic waste to make eco-enzymes. The aim of this service is to provide training in making eco-enzymes as a multi-purpose liquid which will have an impact on waste utilization. Organic which is oriented towards maintaining a clean environment. The first method used was socialization and continued with presentation of material about what eco-enzymes, why we need to develop them, how to make eco-enzymes and how to use them. The material was delivered through a presentation using a projector and the production was carried out by demonstrating how to make eco-enzymes. This activity was carried out by delivering presentation material about eco-enzymes. The training was carried out at the homes of Tanah Baru Village residents with the permission of the Village Head. The training participants were farmers of the Tanah Baru Subdistrict Farmers Group, totalling 20 people and several village officials.  The training was held on June 13 2022 which included counselling and demonstrations on making eco-enzyme solutions from fruit peels and vegetable waste. The training participants seemed very enthusiastic by asking questions and having lots of discussions about eco-enzymes and their uses, participants also actively participated in manufacturing activities.
Community Empowerment through Family Medicinal Plant (TOGA) Cultivation and Product Innovation to Improve Health and Local Economy Anggraini, Artanti; Aliya, Septia Mita; Zafirah, Maia Alma; Pinkan, Cinta Revallina; Rahayu, Widia; Sudrajat, Cecep; Triastinurmiatiningsih
Jurnal Pengabdian Masyarakat Inovatif Vol. 3 No. 2 (2025): JPMI (Jurnal Pengabdian Masyarakat Inovatif)
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33751/jpmi.v3i2.202

Abstract

Parakan Village, Ciomas District, Bogor Regency, has considerable potential for the development of Family Medicinal Plants (TOGA) supported by household yards and unused land; however, community capacity in cultivation and product processing remains limited. This community empowerment program aimed to improve health literacy and strengthen the local economy through participatory training and mentoring in TOGA cultivation and value-added product innovation using a service-learning approach. The program involved 30 community members and focused on ginger, turmeric, galangal, cat’s whiskers, lemongrass, and betel. Program effectiveness was evaluated through pre–post-test, observations, and interviews. The results indicated a 53% increase in participants’ knowledge of TOGA cultivation and a 41% improvement in processing skills. In addition, three TOGA-based innovative products were successfully developed, namely JASEYO herbal yogurt, LUSHJAM infused water, and SEJIWA herbal drink, and were supported by digital-based commercialization through the Digital Herbal Village platform. Overall, the integration of TOGA cultivation, product innovation, and digital marketing contributes to improved community health capacity and creates sustainable local economic opportunities.
Community Empowerment through Family Medicinal Plant (TOGA) Cultivation and Product Innovation to Improve Health and Local Economy Anggraini, Artanti; Aliya, Septia Mita; Zafirah, Maia Alma; Pinkan, Cinta Revallina; Rahayu, Widia; Sudrajat, Cecep; Triastinurmiatiningsih
Jurnal Pengabdian Masyarakat Inovatif Vol. 3 No. 2 (2025): JPMI (Jurnal Pengabdian Masyarakat Inovatif)
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33751/jpmi.v3i2.202

Abstract

Parakan Village, Ciomas District, Bogor Regency, has considerable potential for the development of Family Medicinal Plants (TOGA) supported by household yards and unused land; however, community capacity in cultivation and product processing remains limited. This community empowerment program aimed to improve health literacy and strengthen the local economy through participatory training and mentoring in TOGA cultivation and value-added product innovation using a service-learning approach. The program involved 30 community members and focused on ginger, turmeric, galangal, cat’s whiskers, lemongrass, and betel. Program effectiveness was evaluated through pre–post-test, observations, and interviews. The results indicated a 53% increase in participants’ knowledge of TOGA cultivation and a 41% improvement in processing skills. In addition, three TOGA-based innovative products were successfully developed, namely JASEYO herbal yogurt, LUSHJAM infused water, and SEJIWA herbal drink, and were supported by digital-based commercialization through the Digital Herbal Village platform. Overall, the integration of TOGA cultivation, product innovation, and digital marketing contributes to improved community health capacity and creates sustainable local economic opportunities.
Co-Authors Aliya, Septia Mita Anggraini, Artanti Djarot, Prasetyorini Ismanto Moerfiah Pinkan, Cinta Revallina Rahayu, Widia SATA YOSHIDA SRIE RAHAYU Sudrajat, Cecep Tri Saptari Haryani Wahyu Prihatini Zafirah, Maia Alma