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All Journal Jurnal Penelitian Pendidikan IPA (JPPIPA) Al-Khidmah Jurnal Pengabdian Masyarakat
Mubarak, Albian
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Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Education Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Physics Social Sciences

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Diversity of Edible Fruit Species in Gunung Leuser National Park Area, Aceh Tamiang Mubarak, Albian; Rahayu, Enni Suwarsi; Retnoningsih, Amin
Jurnal Penelitian Pendidikan IPA Vol 9 No SpecialIssue (2023): UNRAM journals and research based on science education, science applic
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v9iSpecialIssue.6164

Abstract

Aceh Tamiang Regency, located in the northern part of Sumatra Island with an area of 1.957.02 km², is part of the Leuser Ecosystem, famously known as the Gunung Leuser National Park-TNGL. The remarkable biodiversity in TNGL has earned it recognition as a national park and wildlife sanctuary. Threats to this biodiversity include illegal logging, land conversion, hunting, and wildlife trafficking. This study aimed to identify the diversity of edible fruit species in the Aceh Tamiang region of TNGL as an initial step in conservation and utilization efforts for fruit biodiversity. The genetic resources of edible fruit plants in this area hold significant potential for enhancing the quality and quantity of fruits in Indonesia. Hence, conservation and sustainable management are crucial for fruit plant development. The research was conducted in Bandar Pusaka, Tamiang Hulu, and Tenggulun. The exploration discovered 81 species of edible fruits from 27 families. Tenggulun had the highest number of species (61 species), followed by Bandar Pusaka (53 species) and Tamiang Hulu (44 species). Species like Mangifera odorata Griff., Garcinia mangostana L., Pometia pinnata J.R. Forst. & G. Forst., and others were found in all locations. The highest diversity index was in Tenggulun (HI 3.31), followed by Bandar Pusaka (2.88), and the lowest in Tamiang Hulu (2.39). Species evenness ranged from 0.63 to 0.81, indicating moderate and stable evenness levels. Species dominance was low, with values ranging from 0.007-0.009. 
Transformasi Limbah Kulit Nanas menjadi Tepache: Pelatihan Produksi Minuman Probiotik untuk Kesehatan dan Peningkatan Ekonomi Masyarakat Gustia Wibowo, Sara; Ilman Navia, Zidni; Bejo Suwardi, Adi; Fitriani, Fitriani; Lestari, Ratna; Al Fajar, Beni; Rahmawati, Rahmawati; Faizah, Siti; Mubarak, Albian; Safrida Sari, Mulia
Al-Khidmah Jurnal Pengabdian Masyarakat Vol. 6 No. 1 (2026): JANUARI-APRIL
Publisher : Institute for Research and Community Service (LPPM) of the Islamic University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56013/jak.v6i1.4848

Abstract

Public awareness of healthy lifestyles and the benefits of natural products, including fermented beverages, has been increasing. However, fermented beverages remain relatively unfamiliar to the community, while the utilization of natural waste materials for functional products has become a major concern. One potential waste material in Telaga Meuku II Village is pineapple peel, which can be processed into a diversified functional food product known as tepache, a probiotic-rich fermented beverage with health benefits. This Community Service Program (PKM) was conducted in partnership with PKK team and residents of Telaga Meuku II Village. The partners faced several challenges, including limited education regarding the benefits of fermented beverages, inadequate skills in the fermentation process, and insufficient understanding of tepache production, packaging, and marketing.This PKM aimed to address these challenges through a series of activities carried out over four months using a participatory approach. The program stages included preparation and coordination with partners, socialization and education on probiotic beverages, hands-on training in tepache production, operational assistance, packaging guidance, as well as program monitoring and evaluation. Evaluation results based on survey analysis indicated a very good level of partner/participant satisfaction, with an average score of 3.69. In addition to increasing community awareness of the benefits of probiotic beverages, this program also created business opportunities that have the potential to improve the local community’s economy.
Co-Authors Adi Bejo Suwardi Al Fajar, Beni Amin Retnoningsih Enni Suwarsi Rahayu Faizah, Siti Fitriani Fitriani Gustia Wibowo, Sara Navia, Zidni Ilman Rahmawati, Rahmawati Ratna Lestari Safrida Sari, Mulia