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All Journal JUAN: Jurnal Pengabdian Nusantara Edubiotik : Jurnal Pendidikan, Biologi dan Terapan
Syah, Ahmad Firman
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Other

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ECO FUTURE DE DURIO: INOVASI KULIT BUAH DURIAN SEBAGAI UPAYA PEMBERDAYAAN IBU PKK DESA SAMBIREJO DENGAN MENERAPKAN KONSEP ZERO WASTE Sa’diyah, Chalimatus; Syah, Ahmad Firman; Firdaus, Santika Aliyah; Fauziah, Fariska Nur; Hidayat, Arifin; Wicaksono, Banu; Lestari, Erma Rahayu
JUAN: Jurnal Pengabdian Nusantara Vol. 2 No. 3 (2025): Juli 2025
Publisher : CV Sentra Nusa Connection

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63545/juan.v2.i3.165

Abstract

Desa Sambirejo, Kecamatan Wonosalam, merupakan salah satu desa di Kabupaten Jombang yang terkenal sebagai penghasil buah durian. Banyaknya pohon durian di desa ini mendorong masyarakat setempat untuk membuka usaha wisata durian. Namun, wisata durian ini juga menyumbang limbah kulit durian hingga lebih dari satu ton per tahun karena masyarakat hanya mengonsumsi daging buah durian, meninggalkan 65-80% bagian buah lainnya sebagai sampah. Untuk mengatasi masalah ini, tim pengabdian Masyarakat Universitas PGRI Jombang memberikan solusi inovatif dengan memberdayakan ibu-ibu PKK Desa Sambirejo dalam mengaplikasikan konsep zero waste. Limbah kulit durian diolah menjadi bahan bakar alternatif berupa briket arang dan bahan pangan berupa tepung durian yang bisa dimanfaatkan menjadi berbagai makanan olahan seperti makaroni, mie, dan aneka kue. Metode pelaksanaan program ini meliputi perencanaan, persiapan, pelaksanaan, serta evaluasi dan tindak lanjut. Program ini menawarkan pengembangan dan inovasi usaha yang diharapkan dapat mengoptimalkan ekonomi masyarakat setempat dengan memanfaatkan sumber daya alam dan sumber daya manusia. Diharapkan program ini dapat menjadi model pengelolaan limbah berkelanjutan yang memanfaatkan potensi lokal dan mengurangi dampak negatif terhadap lingkungan. Keberlanjutan program ini juga diharapkan dapat mengurangi penumpukan limbah kulit durian yang terus meningkat seiring banyaknya hasil panen durian di Desa Sambirejo setiap musimnya.
From citrus peel to the classroom: Kitchen microbiology worksheet to improve prospective science teachers’ concept understanding and hands-on skills Fibriana, Fidia; Wiyanto, Wiyanto; Widiyatmoko, Arif; Heriyanti, Andhina Putri; Nurazizah, Kaylha Salsabilla; Syah, Ahmad Firman
Edubiotik : Jurnal Pendidikan, Biologi dan Terapan Vol. 10 No. 02 (2025): Edubiotik : Jurnal Pendidikan, Biologi dan Terapan
Publisher : Biology Education Department, Universitas Insan Budi Utomo, Malang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33503/ebio.v10i02.2428

Abstract

Understanding the concept and hands-on skills in microbiology is crucial for science teachers because they help students develop critical thinking and retain information. This study aimed to develop a team-based project worksheet using a kitchen microbiology approach to improve students’ concept understanding and hands-on skills in identifying fungi from orange peels (Citrus spp.). The research employed a modified Borg and Gall R&D method to develop the worksheet (planning, product development, limited trials, and product revision). A limited trial was conducted to assess the students’ performance in a small-scale study involving 9 students selected from the Science Education Undergraduate Study Program at Universitas Negeri Semarang, using a one-group pretest-posttest design. The worksheet was validated, and all data were analyzed quantitatively. The results of worksheet validation by media and content experts indicated the worksheet is highly feasible (average >93%). Results showed a significant improvement in concept understanding and hands-on skills, with an N-Gain of 0.71. In conclusion, the kitchen microbiology-based worksheet effectively enhanced students’ concept understanding and hands-on skills while requiring further refinement. Its novelty lies in the use of everyday kitchen materials as educational media, the integration of teamwork and scientific communication, and the interdisciplinary blend of microbiology and sustainability, positioning it as a promising contextual learning model with both practical and social impact.
Co-Authors Arif Widiyatmoko, Arif Arifin Hidayat, Arifin Fauziah, Fariska Nur Fidia Fibriana Firdaus, Santika Aliyah Heriyanti, Andhina Putri Lestari, Erma Rahayu Nurazizah, Kaylha Salsabilla Sa’diyah, Chalimatus Wicaksono, Banu Wiyanto -