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All Journal Journal of Applied Agricultural Science and Technology JUPEMA
Nizori , Addion
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Religion Agriculture, Biological Sciences & Forestry Computer Science & IT Economics, Econometrics & Finance Languange, Linguistic, Communication & Media

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Pemberdayaan Masyarakat Melalui Pelatihan Aplikasi Pengemasan Standing Pouch Puree Cabai Merah Untuk Usaha Industri Di Desa Pondok Meja, Kabupaten Muaro Jambi: (Community Empowerment Through Training On Red Chili Puree Standing Pouch Packaging Application For Industrial Businesses In Pondok Meja Village, Muaro Jambi Regency) Renate, Dharia; Nizori , Addion; Edison, Edison; Afran, Endi; Pebryanti, Windika
Jurnal JUPEMA Vol. 4 No. 2 (2025): November 2025 (inprogress)
Publisher : Laboratorium Pembelajaran FKIP Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/jupema.v4i2.50157

Abstract

Red chili (Capsicum annuum L.) is a strategic horticultural commodity with high economic value but is highly perishable, causing significant post-harvest losses, particularly during the harvest season. The limited processing technology at the household level reduces the product’s added value and market potential. This community service program aimed to enhance the skills and independence of the community through the application of red chili puree processing and hygienic standing pouch packaging technology. The program consisted of socialization, technical training, packaging practice, and evaluation using pre- and post-tests. The activity was attended by 20 participants, consisting of PKK members and small-scale food entrepreneurs. The training results showed a 38.5% increase in participants’ knowledge and skills. The produced red chili puree demonstrated stable texture, bright color, and longer shelf life compared to conventional packaging. This program successfully increased the economic value of local products and empowered the community through the implementation of appropriate technology. Cabai merah (Capsicum annuum L.) merupakan komoditas hortikultura strategis yang bernilai ekonomi tinggi namun mudah rusak, sehingga menyebabkan kerugian besar terutama saat panen raya. Rendahnya daya simpan dan keterbatasan teknologi pengolahan di tingkat rumah tangga mengakibatkan petani dan pelaku usaha kecil tidak memperoleh nilai tambah optimal. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk meningkatkan keterampilan dan kemandirian masyarakat melalui penerapan teknologi pengolahan puree cabai merah serta pengemasan menggunakan standing pouch yang higienis dan menarik. Metode pelaksanaan meliputi sosialisasi, pelatihan teknis, praktik pengemasan, dan evaluasi hasil melalui pre-test dan post-test. Kegiatan diikuti oleh 20 peserta yang terdiri dari ibu-ibu PKK dan pelaku usaha kecil di Desa Pondok Meja. Hasil pelatihan menunjukkan peningkatan pengetahuan dan keterampilan peserta sebesar 38,5%. Produk puree cabai merah yang dihasilkan memiliki tekstur stabil, warna cerah, serta umur simpan lebih panjang dibandingkan kemasan konvensional. Program ini berkontribusi pada peningkatan nilai ekonomi produk lokal dan pemberdayaan masyarakat melalui penerapan IPTEK tepat guna.
A Review : Utilization of By-Products from Areca Nut and Coconut Processing as Environmentally Friendly Biobriquettes Yulia, Ade; Napitupulu, Dompak MT; Sahrial; Nizori , Addion
Journal of Applied Agricultural Science and Technology Vol. 10 No. 1 (2026): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v10i1.404

Abstract

Large quantities of by-products from areca nut and coconut processing generated annually have significant potential as solid fuel feedstocks due to their high lignocellulosic content. Optimal utilization of these residues can increase their added value and reduce the environmental impacts associated with organic waste. This study aimed to explore the manufacturing process and characteristics of biobriquettes made from biomass waste in the form of areca nut husk, coconut husk, and coconut shell. These raw materials were processed through the stages of cleaning, drying, carbonation, refining, mixing with adhesives, molding, and drying. The use of adhesives such as tapioca flour, sago, or palm oil liquid waste affects the quality of biobriquettes, including their moisture content, ash content, calorific value, density, and combustion rate. The results of the study revealed that biomass-based biobriquettes have several advantages, such as being cost-effective, environmentally friendly, and producing a high calorific value. This study provides scientific and practical benefits to the processing of biomass waste into renewable energy with high economic value.  The utilization of this waste not only enhances renewable energy production but also reduces agricultural waste and environmental pollution.
Co-Authors Ade Yulia Afran, Endi Edison Edison Napitupulu, Dompak MT Pebryanti, Windika Sahrial