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Gedung Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau (lantai 2). Kampus Binawidya, Jl. H.R. Soebrantas Km. 12.5 Panam. Pekanbaru, Indonesia - 28293
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Unri Conference Series: Community Engagement
Published by Universitas Riau
ISSN : -     EISSN : 26859017     DOI : https://doi.org/10.31258/unricsce
Core Subject : Humanities,
Humanities
Seminar Nasional Pemberdayaan Masyarakat merupakan seminar hasil pengabdian dari para pengabdi seperti akademisi, praktisi, profesional dan mahasiswa.
Arjuna Subject : Umum - Umum
Articles 458 Documents
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Pengembangan Wirausaha Olahan Rumahan Cemilan Seker (Seblak Kering) di Kampung Bunut Babakan Desa Bangbayang Bramantiyo Eko Putro; Siti Komalasari
Unri Conference Series: Community Engagement Vol 3 (2021): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.3.98-103

Abstract

The pandemic caused a decline in performance from the demand side which ultimately had an impact on the supply side, namely termination of employment and the threat of default in credit payments. MSMEs in Bangbayang village also experienced a large decline in product sales. The average decline in sales of MSMEs in Bangbayang Village reached 51%. And operating profit of 51%. This resulted in a 69% decrease in capital. The purpose of this community service activity is to help SMEs in Bangshadow Village, especially MakaroniQue home-processed entrepreneurs by making new products to increase income. The method used in this activity is the lecture method and direct practice of making MakaroniQue business innovations. The implementation of the service has succeeded in developing a new product, namely dry seblak (SEKER). The program ran smoothly and received feedback as expected. The sale of new products shows potential business opportunities with increasing sales every week. Achievement in the manufacture of new products, sales increased by about 44 pcs compared to the initial sales which could only sell 20 pcs.
Pemberdayaan Kewirausahaan Ibu Rumah Tangga Melalui Pelatihan Pembuatan dan Pemasaran Keripik Singkong Pedas di kelurahan Waringinsari Bramantiyo Eko Putro; Neng Viva
Unri Conference Series: Community Engagement Vol 3 (2021): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.3.27-33

Abstract

Waringinsari Village in Takokak sub-district, Cianjur Regency, West Java has natural potential in the form of processing agricultural products. Waringinsari Village has a cassava plantation area of 2,000 m2 with a total harvest of 7.5 tons. These harvests have not provided benefits due to the lack of public knowledge about processing agricultural products. Demographic data of housewives in the village shows that 31 housewives do not have a job. Therefore, based on the problems encountered in the field, the authors carry out community service in the form of business assistance in the form of processing cassava plants into processed products of spicy cassava chips which are marketed both online and offline. The method used in this community partnership service (PKM) is to use the lecture and question and answer method, practice, and practice. This service activity succeeded in utilizing the cassava garden in Waringinsari village. Product sales are increasing every week by 15% for regular spicy and 12% for spicy jeletot. Housewife in Kp. Cicadas also know cassava processing and marketing so that it has additional income opportunities.
Pemberdayaan Masyarakat dalam Mengembangkan Wisata Air Terjun Batu Dinding Kabupaten Kampar Syafri Harto; Ismandianto Ismandianto; Belli Nasution
Unri Conference Series: Community Engagement Vol 3 (2021): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.3.104-108

Abstract

Empowerment is an effort to provide or strengthening to the community. Community empowerment activities in Tanjung Belit Village, Kampar Regency, university service programs in the development of regional tourism in Indonesia. The community service program in collaboration with real work lectures (KKN) aims to improve community welfare by utilizing information technology in the tourism sector. The method of implementing the service program is carried out by socializing the improvement of community human resources, utilizing technology, and practice as well as collaborating with the community in carrying out tourism development programs. The results of this activity are 1) Increasing human resources (HR) in the tourism sector for rural communities through social technology, 2) Fostering community creativity in processing juaro fish catches into processed fish balls. 3) Increasing public knowledge about the use of narrow land with the Budikdamber method. 4) aware of the importance of protecting forest ecosystems.
Teknologi Pengolahan Hasil Perikanan Menjadi Produk Makanan Jajanan di Desa Sungai Geringging, Kecamatan Kampar Kiri, Kabupaten Kampar, Riau Sukendi Sukendi; Thamrin Thamrin; Ridwan Manda Putra; Eddiwan Eddiwan
Unri Conference Series: Community Engagement Vol 3 (2021): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.3.109-117

Abstract

Sungai Geringging Village is one of the fishing-producing villages in Kampar district. So far, fishery products have not been used for processing into snack products. Processing fishery products into snack products can increase the economic value of fishery products. The purpose of this community service activity is to provide science and technology to members of the Sinar Mentari Business Group, Sungai Geringging Village, Kampar Kiri subdistrict, Kampar Regency in processing fishery products into snack food products in the form of fish skin chips, fish surimi, fish sausage, and fish dimsum as well as technology for using good packaging and packing. The method used is the lecture method, discussion, and direct practice in the field about the material that has been discussed. The results of the evaluation of changes in knowledge of 10 members of the Sinar Mentari Business Group showed that 8 people (80.00%) had been able to absorb the material given with a very good predicate (A value), 2 people (20.00%) could absorb the material given. with a good predicate (B value), while those with sufficient predicate (C value) and less predicate (D value) were not found. The results of the skills evaluation carried out showed that members of the Sinar Mentari Business group had tried to process fishery products into snack food products in the form of fish skin chips, fish surimi, fish sausage, and fish dimsum as well as good packaging and packing technology. While the results of the impact evaluation carried out showed that members of the Sinar Mentari Business group who were housewives from members of the Karya Mandiri Cultivation Group had a side activity, namely processing the results of fish cultivation carried out by their husbands into snack food products in the form of fish skin chips, fish surimi, fish sausage, and fish dimsum as well as good packaging and packing technology.
Kerajinan Tangan Decoupage dari Bahan Bekas Ria Novianti; Roza Linda; Nana Rahayu; Ni Putu Nita Wijayanti
Unri Conference Series: Community Engagement Vol 3 (2021): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.3.118-124

Abstract

Community Service activities decoupage handicraft training from used materials is carried out on the basis of community conditions, especially women who are members of the Tim Penggerak PKK of Central Tangkerang Village marpoyan Damai District, Pekanbaru is classified as less productive, while they have quite a lot of free time. In addition, in the environment where these mothers live, there is also a lot of household waste such as cans and glass bottles that are thrown away and not used anymore. Community Service activities carried out using demonstration and training methods are an effort by The Community Service Team to be able to empower and improve the knowledge and abilities of PKK members. The use of used goods as a basic material that will be created with decoupage techniques makes the resulting product has good aesthetic value and selling value. The score obtained by participants before the implementation of the study was 51.60%, while after the training was carried out was 98.3% so it can be concluded that the training provided a significant improvement in the ability of participants in making decoupage handicrafts.
Pemberdayaan Masyarakat Melalui Pembuatan Produk Teh Gaharu di Desa Wisata Koto Sentajo Kabupaten Kuantan Singingi Yasir Yasir; Yohannes Firzal; Chelsy Yesicha; Andri Sulistyani; Safri Safri
Unri Conference Series: Community Engagement Vol 3 (2021): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.3.255-263

Abstract

Koto Sentajo Village is a traditional village that maintains traditions so that it has a tourist attraction. This village has a lot of potential, but still has problems to be an independent village. In this case, this service activity aims to provide the ability to manage agarwood plants to improve the community's economy as the village's superior product. This service activity is targeted at BUMDes managers, farmer groups and PKK women. This service method uses a Community Based Tourism (CBT) approach. The implementation of service activities is carried out by starting with community socio-economic mapping, holding FGDs, and providing training. Service activities found that there was a lot of potential on the one hand, but on the other hand there were still problems with the community's economy. The FGD was held to discuss the problems that exist in Koto Sentajo Village. This FGD activity contributes to increasing community understanding of the importance of developing gaharu plants, because this village has a large forest area and land as a provider of raw materials. The training focused on the manufacture, packaging and marketing of gaharu tea as the village's flagship product. This training has a positive impact on the community, however, it is still constrained by licensing issues to be developed in a larger and wider production scale.
Pengembangan Inovasi Teknologi Pengolahan Produk Fungsional Makaroni Ikan Gabus (Channa Striata) Di Kelurahan Pangkalan Kerinci Kota Kabupaten Pelalawan Rahman Karnila; Mirna Liza; Edison Edison; Sumarto Sumarto
Unri Conference Series: Community Engagement Vol 3 (2021): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.3.264-269

Abstract

This activity aims to develop technological innovations for processing functional products on snakehead fish macaroni as a new variant of the business during the COVID-19 pandemic in the "Bunda Nabila" Pelalawan Regency. The method of activity is carried out through counseling and direct training in the processing of macaroni products with the addition of 1% fish flour. The results of the service activities obtained that snakehead fish macaroni can provide a new variant with a neat, intact, bright yellowish color appearance. The taste of the macaroni becomes more savory with fish. The aroma has a slight savory aroma of fish, with the texture of the macaroni being crunchy and crumbly when eat. The results of consumer assessments of functional macaroni with the addition of 1% snakehead fish flour have the highest consumer acceptance reaching 98% with the "like and very like" category. The sensory factors of taste and crunch determine the success of the new variant in the production of functional macaroni with the fortification of snakehead fish flour with a distinctive, savory, and delicious taste. The nutritional content of snakehead fish flour is 6.92% water content, 85.35% protein, 2.78% fat, 2.92% ash, and 2.03% carbohydrates. The characteristics of snakehead fish macaroni are as follows: moisture of 7.32%, protein 19.63%, fat 6.19%, ash 3.38%, and carbohydrates 63.48%. The achievements of service activities meet the 100% target, including training activities, and the products produced have good sensory and nutritional characteristics.
Pengelolaan Sampah Rumah Tangga Dalam Upaya Membangun Kesadaran Warga Pentingnya Mengurangi Produksi Sampah Joleha Joleha; Elvi Yenie; Imam Suprayogi; Bochari Bochari
Unri Conference Series: Community Engagement Vol 3 (2021): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.3.11-18

Abstract

The habit of littering is carried out in almost all circles of society, not only the poor, even those with higher education do it. Organic waste and plastic waste are the largest waste generated by households. Processing organic waste into compost and utilizing plastic waste into ecobricks are service activities that have been carried out at Putri Tujuh II Housing Estate, Pekanbaru. This service activity aims to provide understanding and application to residents in managing household waste, so it is hoped that there will be awareness of the importance of waste processing in reducing waste generation in Final Disposal Sites (TPA). The method used is socialization, field practice which is continuously accompanied by the implementing team until the end of the service period. The result of this activity is an increase in public knowledge about processing waste into compost and ecobricks that can be used at home, but there is a decrease in the level of awareness at the end of the activity. This is because residents are no longer assisted in carrying out waste processing activities, so it can be concluded that continuous team assistance is needed until there is a commercial container to accommodate the results of waste processing carried out by residents
Pelatihan Kerajinan Tangan Gantungan Pot (Macrame) Sebagai Upaya Pemberdayaan Generasi Muda Guna Meningkatkan Ekonomi Keluarga Di Masa Pandemi Covid-19 Jesi Alexander Alim; Aretha Putri; Mhd Fadli Waluyo; Rio Fandy Sitepu; Akmal Lahia
Unri Conference Series: Community Engagement Vol 3 (2021): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.3.270-275

Abstract

The Covid-19 pandemic has changed the order of people's lives massively, as in Indonesia, which experienced an economic downturn as evidenced by the closure of the business industry and the termination of employment relations (layoffs), resulting in many families losing their sources of income and economy. As a result, people had to be able to think creatively in utilizing all opportunities in this pandemic situation to find a way out, such as responding to changes in the behavior of people who significantly have new hobbies, namely planting and collecting ornamental plants in the yard. Problems arise when some people have limited land and do not even have a yard, so they have difficulty placing their collection of plants, and because of that, they have to hang the plant. This issue is what can be used by the community to open business opportunities. Training in making pot hangers with macrame techniques is present in response to the problem by empowering the community, especially young people. Therefore, with this training, young people of productive age will be able to independently producing, open new business opportunities, and make a passive income to improve the family economy in the pandemic period.
Peningkatan Pemahaman Mayarakat Pemberdayaan Limbah Organik Menjadi Pupuk Organik Jesi Alexander Alim; Asian Trisnawati S; Vanesha Febri Wistamuger; Vivian Meilani Situmorang
Unri Conference Series: Community Engagement Vol 3 (2021): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.3.276-279

Abstract

Organic waste is one of the wastes that can still be recycled into something more useful, including fertilizer.Fertilizer is a very important requirement for plants.Fertilizer is a source of energy for plant growth and survival because it contains various types of nutrients that are very important for plants.With a good fermentation process, organic waste such as vegetables, rotten fruits, and leaves can be used as fertilizer that supports plant growth.Socialization on the manufacture of organic waste is urgently needed at this time, given the importance of reducing organic waste which often causes a foul odor.Therefore, the service activities carried out by Kukerta Bandarraya are expected to be able to increase understanding

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