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All Journal Prima Abdika: Jurnal Pengabdian Masyarakat Karimah Tauhid
Rohman, Hana Fauziyyah
Unknown Affiliation
Arts Humanities Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Neuroscience Social Sciences Other

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Pengembangan UMKM Rengginang di Desa Sukakarya Kecamatan Megamendung Kabupaten Bogor melalui Pelatihan Sanitasi, Inovasi Kemasan, dan Digital Marketing Kurniawan, Muhammad Fakih; Sadiah, Siti; Dewi, Intan Permata; Pradita, Reyna Fatma; Azzahra, Haura Luthfiya; Rajani, Afhtika Amelia; Wulandari, Fifi Yulia; Fahriza, Muhammad Nur; Rohman, Hana Fauziyyah; Aisyah, Suci; Zahro, Mutia Liza
Prima Abdika: Jurnal Pengabdian Masyarakat Vol. 3 No. 3 (2023): Volume 3 Nomor 3 Tahun 2023
Publisher : Program Studi Pendidikan Guru Sekolah Dasar Universitas Flores Ende

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37478/abdika.v3i3.3033

Abstract

The existence of UMKM in the midst of society has a positive impact on their survival, especially at the economic level.  To be able to continue to survive and compete, innovations are needed. One of the efforts made is to innovate the product.  Products that were originally packaged simply is innovated into more modern packaging with attractive designs and brands. This is supported by a digital marketing system so that products can be known more widely.  In addition, the quality and cleanliness of the product need to be considered to prevent and avoid contamination. The activities carried out were divided into three sessions, the first session on sanitation, the second session on product innovation which includes labeling and packaging, and the last session on digital marketing.  The results of the discussion showed that the type of packaging used in the form of a standing pouch with the trademark "Hampleu" and label design was obtained from 38 of the 49 voting results.  Digital marketing that is implemented utilizes public platforms, namely Instagram, Facebook and Shopee.  The risk of contamination in products is avoided by reviewing related sciences and starting to apply them by washing hands, wearing gloves, and masks.
Analisis Kandungan Gizi Buah Pala (Myristica fragrans) dari Varietas dan Tingkat Kematangan yang Berbeda Rohman, Hana Fauziyyah; Haris, Helmi; Rachmat, Ridwan
Karimah Tauhid Vol. 4 No. 11 (2025): Karimah Tauhid (on proses)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/karimahtauhid.v4i11.21698

Abstract

Buah pala (Myristica fragrans) merupakan salah satu komoditas rempah tropis yang memiliki nilai ekonomi tinggi, namun kualitas buah pala dipengaruhi oleh berbagai faktor, termasuk varietas dan tingkat kematangan saat panen. Oleh karena itu diperlukan analisis kandungan gizi pala pada varietas dan tingkat kematangan yang berbeda. Penelitian ini bertujian untuk menentukan buah pala terbaik diantara buah pala varietas Banda dan Nurpakuan Agribun pada tiga tingkat kematangan yang berbeda. Analisis dilakukan terhadap kandungan karbohidrat, protein, vitamin C, tanin, pH, dan total padatan terlarut dengan metode uji standar. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dua faktor, yaitu varietas (Banda dan Nurpakuan Agribun) sebagai faktor pertama, dan tingkat kematangan (muda, tua, dan matang) sebagai faktor ke dua. Hasil menunjukkan bahwa kadar karbohidrat tertinggi terdapat pada pala matang (8,528%), sedangkan kadar protein tertinggi ditemukan pada pala Banda matang (4,728%). Kadar vitamin C tertinggi terdapat pada pala Nurpakuan muda (6,453%), dan kadar tanin terendah pada pala matang (12,600%). Kandungan gizi dan senyawa kimia bervariasi signifikan antar varietas dan tingkat kematangan buah pala. Varietas Nurpakuan matang direkomendasikan sebagai bahan baku produk olahan pangan karena kandungan gizinya yang optimal. Penelitian ini memberikan kontribusi penting dalam pengembangan produk bernilai tambah dari buah pala sekaligus mendukung pemanfaatan limbah pala.
Co-Authors Aisyah, Suci Azzahra, Haura Luthfiya Dewi, Intan Permata Fahriza, Muhammad Nur Helmi Haris Kurniawan, M. Fakih Pradita, Reyna Fatma Rajani, Afhtika Amelia Ridwan Rachmat Sadiah, Siti Wulandari, Fifi Yulia Zahro, Mutia Liza