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PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Published by Universitas Muhammadiyah Palangkaraya
ISSN : 25026828     EISSN : 26544835     DOI : -
Core Subject : Economy, Health, Agriculture, Social,
Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Law, Crime, Criminology & Criminal Justice Public Health Social Sciences
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat is a scientific journal managed by Institute for Researches and Community Services Universitas Muhammadiyah Palangkaraya and published twice a year (in March and September) by Institute for Researches and Community Services Universitas Muhammadiyah Palangkaraya. PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat contains scientific articles of community service in the fields of social and political, administration and public policy, communication and informatics, education and economics, counseling and society, agriculture and forestry, religious science of Islam, law, engineering, and health science topics.
Arjuna Subject : -
Articles 1,235 Documents
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Pengolahan Pangan Jajanan Tradisional pada Kelompok Kusuma Dewi di Kabupaten Jembrana, Bali I Putu Candra; Ni Made Ayu Suardani Singapurwa; Luh Suariani
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 7 No 2 (2022): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v7i2.2576

Abstract

The development of processing technology for the food industry produces more and more various processed products widely circulated in the market. In the context of empowering rural communities, namely by increasing knowledge, attitudes, skills, and behavior, it is necessary to develop a plan of activities and assistance according to the needs of the community. Traditional street food is one of the foods that must be preserved and maintained in each area to maintain local wisdom. This service activity was carried out at the Kusuma Dewi Women Farmers Group in Segah Hamlet, Asahduren Village, Pekutatan District, Jembrana Regency, Bali. quality. Partners do not understand entrepreneurial knowledge, so it is necessary to provide an understanding of the production and marketing of processed traditional snacks. The way to overcome the problems faced by partners is to actively and explore community participation, provide appropriate technology for processing traditional snacks; provide knowledge on good processing methods, processing hygiene and hygiene, product packaging and labeling, marketing, and entrepreneurship; provide bookkeeping knowledge, and provide equipment assistance. The results of this activity are the use of appropriate technology in processing traditional snacks, understanding the application of processing methods and good sanitation conditions in food processing, increasing partner turnover, and increasing product quality and quantity.
Sosialisasi Kebijakan Pelaksanaan Akreditasi Sekolah dan Madrasah bagi Kepala Sekolah dan Pengawas di Barito Selatan Rita Rahmaniati; Bulkani Bulkani
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 7 No 2 (2022): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v7i2.2697

Abstract

There is a paradigm shift in the assessment of school/madrasah accreditation from an administration-based assessment (compliance) to a performance-based evaluation or rule to principles. AISP-2020 was developed with an emphasis on evaluating four assessment components, namely Graduate Quality, Learning Process, Teacher Quality, and School/Madrasah Management. The existence of these changes requires schools that will be the targets of accreditation need to understand the new instrument. This community service aims to provide insight and increase understanding of the 2020 IASP for school principals and supervisors. This service activity was carried out well and ran smoothly according to the previously planned plan. Socialization participants can understand IASP-2020 through test activities by filling out performance achievements with an accreditation simulation model. Thus this training can increase the knowledge and understanding of school principals and supervisors in South Barito Regency.
Bimbingan Teknis Pembuatan Pupuk Kompos ditengah Covid 19 pada Kawasan Persawahan Amohalo Kelurahan Baruga Kecamatan Baruga Kota Kendari Musram Abadi; Arman Faslih; Raden Rinova Sisworo; Muhammad Zakaria Umar; Aminur Aminur; Moh. Saparun
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 7 No 3 (2022): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v7i3.2705

Abstract

The Amohalo rice field area is one of the rice fields in the Baruga Village, Baruga District, Kendari City, Southeast Sulawesi Province. The people of the Amohalo rice field area RT 09 RW 08, Baruga Village, generally make a living as rice farmers. In addition to making a living as a farmer, the Amohalo community in Baruga Village also has livestock such as chickens and cows. The local community does not utilize waste in the form of costs from a relatively abundant amount. Applying appropriate technology in an integrated manner to compost can provide benefits as organic fertilizer for plants. Community Service Program Integrated Lecturers Thematic KKN is conducted for one month, August-September 2021. This program is carried out in several stages of implementation, namely: (1) the Preparation stage for recruitment, coordination with related parties and correspondence, assistance needs, and preparation of instruments, (2) The stage of socialization of the determination and place of socialization, as well as a debriefing of students participating in the Thematic KKN, (3) The implementation phase includes counseling and training, technical guidance, and reporting. The results achieved in this Thematic Community Service Program are an increase in public knowledge and understanding of agricultural and livestock waste by processing it into compost to increase farmer productivity and reduce the impact of livestock by-products.
Pemanfaatan Tanaman Obat Keluarga sebagai Minuman Penguat Imunitas Tubuh di RT 04 Kelurahan Bereng Pulang Pisau Silvani Permatasari; Ervi Audina Munthe; Astrid Teresa; Fraulein Aryati
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 7 No 3 (2022): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v7i3.2723

Abstract

WHO has declared COVID-19 a pandemic. Increasing body immunity is crucial for defense against infectious diseases. The immune system is influenced by several factors, including diet, environmental factors, lifestyle, age, stress, and hormones. Utilizing medicinal plants can make traditional drinks that are useful for increasing body immunity. The Ministry of Health Letter Statement No. HK.02.02/IV.2243/2020 concerning the Utilization of Traditional Medicines for Health Maintenance, Disease Prevention, and Health Care are attached with ingredients to increase body resistance. The community of RT 04 Bereng Village has a large area to grow family medicinal plants (TOGA) such as ginger, lemongrass, turmeric, Curcuma, and lime. These spices contain curcuminoid compounds which function as immunostimulators in boosting the immune system. In addition, herbs such as ginger, ginger, turmeric, and lemongrass contain high enough antioxidants so that they can ward off free radicals in our bodies. This service aims to provide information about processing TOGA into traditional drinks that can increase body immunity during the COVID-19 pandemic. This activity has stages of delivering education through pocketbooks, direct practice processing drinks from TOGA, and giving TOGA seeds. The results of this community service are in the form of herbal drinks, which are expected to increase the community's immunity; then can improve knowledge and skills in processing TOGA, especially in the neighborhood of RT 04 Kelurahan Bereng.
Pelatihan Daring Penggunaan Microsoft PowerPoint Tingkat Dasar bagi Aparatur Sipil Negara (ASN) dan Lembaga Kemasyarakatan Kelurahan (LKK) di Kelurahan Sukawarna Kartika Suhada; Vivi Arisandhy; Rainisa Maini Heryanto; David Try Liputra; Santoso Santoso; Rudy Wawolumaja; Christophorus Ivander Menori; Grace Vania
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 7 No 3 (2022): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v7i3.2751

Abstract

Kelurahan Sukawarna is one of the public facilities provided by the government to deliver service to the community within Kecamatan Sukajadi. To provide good service, one good way that can be done is to improve the knowledge and skills of ASN and LKK at Kelurahan Sukawarna. Currently, they use Microsoft PowerPoint, but some of them have only a low level of mastery, so the use of Microsoft PowerPoint in supporting their work is not optimal. Therefore, lecturers from the OSI expertise group and students carried out community service activities in training on the use of Basic Microsoft PowerPoint for ASN and LKK at Kelurahan Sukawarna. Considering the current Covid-19 pandemic, the training was conducted online using the Zoom Cloud Meetings application. The training was held for two days. On the first day, participants were given training material about using Microsoft PowerPoint, namely the File, Home, Insert, Design, Transitions, and Animations features. On the second day, training evaluation was carried out by giving assignments to the participants. Based on the assessment results of assignments, it can be seen that the participants made assignments well. The features taught in training had been used well in the assignments. The training benefits ASN and LKK at Kelurahan Sukawarna in improving their knowledge and skills in using Basic Microsoft PowerPoint. With this improvement, it is hoped that they can deliver better service to the community, e.g., socializing the prevention of Covid-19 and so on.
Waspadai dan Cegah Pneumonia dan Diare di Masa Pandemi Covid-19 Deborah Siregar; Martina Pakpahan; Peggy Sara Tahulending; Evanny Indah Manurung; Yenni Ferawati Sitanggang; Marisa Junianti Manik
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 7 No 3 (2022): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v7i3.2752

Abstract

The leading causes of death in children vary according to age. Children under five years are vulnerable to infectious diseases such as malaria, pneumonia, diarrhea, HIV, and tuberculosis. Pneumonia is a contagious infectious disease and the most significant cause of death in children under five. Diarrhea is the second leading cause of death in children under five. Diarrhea is the leading cause of malnutrition in children under five. Indonesia is included in the top ten countries with the highest number of deaths in children under five years in 2019. This activity aims to increase knowledge of the community, especially mothers, about pneumonia and diarrhea. The method used was a virtual seminar. The webinar was held on May 7, 2021, using a zoom meeting with 87 participants. The majority of participants had never had pneumonia (98.8%). And the number of participants who had experienced diarrhea was 64 participants (80%). The results showed an increase in knowledge after attending the virtual seminar. The average (mean) knowledge score increased by 1.97. The majority of participants gave excellent marks on activities related to the topic/theme of the event, speakers, audiovisual quality, and question and answer sessions.
Peningkatan Pengetahuan UMKM Pangan tentang Produk Pangan Bergizi, Aman, dan Halal Rachmawati Widyaningrum; Cita Eri Ayuningtyas; Dyah Suryani; Hesti Khofifah; Siti Mutmainah; Shaumi Natalia Putri
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 7 No 3 (2022): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v7i3.2760

Abstract

As part of Micro, Small, and Medium Enterprises (MSMEs), the Culinary Sector is the sector that has the largest contribution to the National Gross Domestic Product at 32.50%. During the Covid-19 pandemic, the MSME business in the culinary industry showed positive growth with an increase in the number of enterprises and their transactions, especially with the internet-based marketing system (online). However, it still has several problems, such as low nutritional value, safety issues, and the product halalness. Tirtonirmolo, a subdistrict that houses 178 food MSMEs, is also experiencing the same problem with the low number of products certified for their safety and halal status. Educational programs were conducted to increase the knowledge of the household food industry in Tirtonirmolo by the principles of nutrition, food safety, and halalness. Through educational programs, knowledge improvement is carried out through an online meeting platform with three topics: improving nutritional food value, safety, and halal food products. Measurement of the increase in knowledge is done by comparing the results of the pre-test and post-test. The measurement results showed that there was an increase in knowledge scores in three aspects, namely nutrition (9.1 points), food safety (11.4 points), and food halalness (13.1 points), with an average of 11.4 points. From the evaluation results, it was found that most of the participants felt that this activity was valuable and applicable and had expectations for follow-up. This educational program can be designed to be carried out ongoing to obtain a more optimal result of increasing knowledge.
Pengelolaan Bank Sampah sebagai implementasi Ekonomi Kreatif di Bank Sampah Guyub Rukun Dusun Madugondo, Kecamatan Piyungan, Bantul Tendra Istanabi; Nur Miladan; Lintang Suminar; Kusumastuti Kusumastuti; Istijabatul Aliyah; Soedwiwahjono Soedwiwahjono; Rizon Pamardhi Utomo; Rr. Ratri Werdiningtyas; Galing Yudana
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 7 No 3 (2022): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v7i3.2765

Abstract

One of the concrete steps of waste management that can be felt directly by the community in a small scope is the Waste Bank. However, the community often faces problems in managing waste through waste banks, namely related to limited human resources and facilities. The Guyub Rukun Dusun Madugondo waste e Bank is a waste bank that is experiencing problems with limited human resources and facilities. Efforts are needed to overcome the limitations of human resources and facilities so that the waste bank is able to continue to grow. Therefore, this community service activity is carried out to help overcome these problems by providing training methods to improve the managerial skills of waste bank managers and innovation in processing waste into creative economic products as well as providing supporting facilities grants. The training was carried out with waste bank management materials and making flower arrangements from recycled plastic waste materials. Meanwhile, the grant for supporting facilities is realized in the form of a waste press. The results of these community service activities can be felt directly by the waste bank manager and can reduce the problems faced by the Guyub Rukun Dusun Madugondo waste Bank manager.
PKM Kelompok Pengerajin Bakol Berbasis E-Commerce di Era Pandemi Covid Hazilina Hazilina; Edy Suryadi
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 7 No 3 (2022): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v7i3.2774

Abstract

A group of basket-woven craftsmen in Sungai Belidak Village, Sungai Kakap District, Kubu Raya Regency is community group located on Jl.H.Djelai RT.16 RW.01. This group has been running for two years and can increase women's income in the neighborhood by around 68% percent of the previous family income. The problem this group faces is from the marketing aspect is still using personal communication so that the product is still dependent on the order. Currently, the basket craftsman group has a market share of catering which during the pandemic, many of these businesses did not carry out their activities, causing sales from these baskets to drop drastically by 80% before the covid-19 pandemic; business management that is not yet running. So far, it has never been documented in the form of bookkeeping regarding business management that partners do so that the results have not been maximally obtained; as well as aspects of legality; parts of design management that partners control are still few, only one design/motif is being worked on; Branding is still weak. The method used is mentoring and training. The results obtained from the implementation of service are increased knowledge and skills of partners in managing digital-based craft businesses during the pandemic, transfer of science and technology to partners in the form of website creation, social media accounts, and online stores in the marketplace, transfer of technology to partners in the form of business management assistance and training, transfer of technology to partners in the form of product branding.
The Improvement of Food Additives and Good Food Production Method Knowledge on Sumba Island Noor Erma Nasution Sugijanto; Juni Ekowati; Heinrich Dengi; Asri Darmawati; Dewi Isadiartuti; Catur Dian Setiawan; Diajeng Putri Paramita; Melanny Ika Sulistyowati; Putri Hamidah Khairunnisa; Imamatin Nufus Melania; Muhammad Ilham Royyan Nafi; Sugijanto Kartosentono
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 7 No 2 (2022): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v7i2.2783

Abstract

In order to ensure good health and well-being in the community during the pandemic, especially in the food business in Sumba, several problems for MSME partners have been identified, namely related to food production, consumption, and misunderstanding of regulations in the food and beverage business which can be a problem for the health community. The solutions offered to overcome these problems are training in webinars and talk shows on Food Business Production Orders; Knowledge of Food Additives; Good Food Production Methods; Household Food Industry Product Licensing (CPPB-IRT); and Simple Marketing for the Food Business. This community service aims to improve MSMEs' quality and business capacity on Sumba Island, which is increasing and has become a model for similar MSME communities because they have not received similar guidance from any agency. The pre and post-test analysis results showed an increase in knowledge, especially on aspects of the types of food that were not allowed to receive SPP-IRT, food coloring, permitted food additives, how to get Halal certification, and spot tests to find out hazardous materials. The implementation evaluation showed that more than 58% stated that the material was acceptable. More than 99% stated that the registration was carried out well. For delivering materials and discussions, 99% said they were delighted. This webinar activity concludes that the material topics have been as needed, there is an increase in partner knowledge, and the implementation has been carried out well, based on pre-post test evaluation data and evaluation of the implementation of activities agency.

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