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Fachrur Rozi
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Andalasian International Journal of Social and Entrepreneurial Development
Published by Universitas Andalas
ISSN : -     EISSN : 28086732     DOI : https://doi.org/10.25077/aijsed
Core Subject : Science, Education, Social,
Decision Sciences, Operations Research & Management Social Sciences Other
The Andalasian International Journal of Social and Entrepreneurial Development is an international multidisciplinary scientific journal published by Intitution of Research and Community Andalas University,Indonesia. This Journal is focusing on the issues related to community service activities. The publication of this journal aims to disseminate conceptual thoughts or ideas and research results that have been achieved in the field of community service to support Social and Entrepreneurial Development where the community Service activities are structured into an activity that aims to improve the welfare of the community. Articles will be published in October and April on each year. Any interested authors can submit their manuscripts in English or Bahasa Indonesia
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 53 Documents
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Mushroom Cultivators to Grow and Develop with Oyster Mushroom Cultivation Business in Perumnas Belimbing Kelurahan Kuranji Sub-District Fiana, Risa Meutia; Febjislami, Shalati; Dewi Hayati, PK; Pramana Putra, Dian; Kurniadi, Deri
Andalasian International Journal of Social and Entrepreneurial Development Vol. 4 No. 01 (2024): Andalasian International Journal of Social and Entrepreneurial Development
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijsed.4.01.23-26.2024

Abstract

The Belimbing Residential Area, which is densely populated and located near the market, has the potential to absorb the production of the Belimbing Youth Group's mushroom cultivation activities. However, since mushroom cultivation activities are still relatively new, the group needs help independently providing 100% mushroom-growing media (baglog) and seedling production.. The fresh oyster mushrooms they produce must be marketed immediately as they quickly spoil, and their quality decreases if stored for too long. Additionally, the need for knowledge in the post-harvest processing of oyster mushrooms is also a hurdle in developing the mushroom cultivation business of the Belimbing Youth Group. The primary objective of the community service activity is to enhance the abilities and experience of the Belimbing Youth Group in producing and processing mushroom cultivation products to create higher economic value. Initial outreach activities will focus on oyster mushroom seedling production and processing products, training on product processing and packaging techniques, entrepreneurial coaching, and further guidance, all forming part of technology transfer activities to the Belimbing Youth Group. In the first year, counselling and training on oyster mushroom seedling production, construction of a sterilization room, manufacture of baglog sterilization equipment, and repair of mushroom house (kumbung) were carried out. Training activities for producing F0 and F1 oyster mushroom seedlings and making baglog sterilization equipment with a capacity of 100 baglogs have impacted the independence of the Belimbing Youth Group in providing seedlings and baglog for oyster mushrooms. A sterilization room and repaired kumbung support the success of seeding and increasing the yield of oyster mushrooms. The success of the activities in the first year is likely to be sustainable and support the following year's activities, which will focus on post-harvest processing activities, packaging, and marketing of processed products.
Community Activity for Providing Motivation about Goals and Hopes for The Better Future Syukri, Daimon; Admeiva Fitri, Aulia
Andalasian International Journal of Social and Entrepreneurial Development Vol. 4 No. 01 (2024): Andalasian International Journal of Social and Entrepreneurial Development
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijsed.4.01.27-30.2024

Abstract

The "Ideals and Hands of Hope" Workshop program was designed to provide 6th grade students of SDN 02 Sungai Tanang with an understanding of the importance of having goals. This workshop, entitled "The Importance of Ideals and Hands of Hope," aims to remind students of the urgency of having ideals and hopes as a guide in life. Goals not only provide focus, but also give meaning to every step of life. Through interactive activities, students will express their ideals, forming commitment and hope for a better future. The "Ideals and Hands of Hope Workshop" program is intended to provide education on the significance of having ideals in life through interactive and fun activities. The students will be asked to put paint on their palms, then stick them back onto a white cloth or banner by writing their names, goals, and ages. This is considered a commitment and hope for the future. By using this creative approach, it is hoped that students will be able to stimulate positive thinking towards their dreams and life goals.
Promoting the Use of Local Pasteurized Whole Milk in Contemporary Beverage Businesses in Padang, West Sumatra: Fostering Nutritional Awareness and Economic Growth Ratni, Eli; Setyaka, Virtuous
Andalasian International Journal of Social and Entrepreneurial Development Vol. 3 No. 01 (2023): Andalasian International Journal of Social and Entrepreneurial Development
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijsed.3.01.1-7.2023

Abstract

In regions like Padang and West Sumatra, where nutritional deficiencies and economic challenges persist, promoting local pasteurized whole milk in contemporary beverage businesses holds promise for fostering nutritional awareness and economic growth. This article describes the efficacy of educational initiatives to encourage local milk use among beverage businesses in Padang. Through a series of community engagement activities held in December 2022, ten coffee shops and business owners were educated on the benefits of utilizing locally produced pure milk in their beverage offerings. The study employs a three-stage approach encompassing preparation, implementation, and evaluation. Results indicate that local pasteurized milk enhances beverage quality, supports local farmers, and aligns with consumer preferences for fresher, ethically sourced ingredients. Moreover, promoting pasteurized milk contributes to a more sustainable and environmentally friendly beverage industry. The findings underscore the importance of promoting local milk products in fostering economic development and improving community well-being. Recommendations are provided for further study and program expansion to maximize the positive impact of such initiatives on local economies and public health
Enhancing Food-Entrepreneurship Skills of University Students Through Training in Burger Production And Its Entrepreneurial Experience Arief Putra, Aronal; Sandra, Afriani; Novia, Deni; Fitri Kurnia, Yulianti; Rahmi, Elfi
Andalasian International Journal of Social and Entrepreneurial Development Vol. 3 No. 01 (2023): Andalasian International Journal of Social and Entrepreneurial Development
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijsed.3.01.8-13.2023

Abstract

Burgers are processed foods that are interesting to develop as one of the entrepreneurs' products. Training in burger making and providing entrepreneurial experience to the participants as a form of community service were conducted. Implementation of this activity includes preparation, participant admission, production training, and product selling. Patty formulation, patty molding, contact grilling, burger plating, packaging, and selling were conducted during practice. From this activity, enhancing the knowledge and skill of participants during production in the processing room and selling in campus areas are significant to creating the essential entrepreneur ability. The development of character and spirit of entrepreneurship and profit gaining during selling represents the enlarged passion of the participant toward the real entrepreneurship environment. Further guidance is required to encourage the participant to transform into a start-up business
Empowering Goat Farming: Implementing Complete Silage Rations from Local Resources in Talawi Hilie Village Lendrawati, Lendrawati; Afriani, Tinda; Ratni, Eli
Andalasian International Journal of Social and Entrepreneurial Development Vol. 3 No. 01 (2023): Andalasian International Journal of Social and Entrepreneurial Development
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijsed.3.01.14-20.2023

Abstract

This article presents an innovative approach to addressing the challenges faced by goat farmers in Talawi Hilie Village, Sawahlunto City, West Sumatra Province, Indonesia. The study focuses on implementing complete silage rations utilizing local agricultural and industrial by-products to improve goat nutrition and feed availability. Through community engagement and training, farmers were empowered with knowledge and skills in utilizing readily available feed resources, including rice straw, sugarcane tops, corn straws, coffee husks, and rice bran, for silage production. The training sessions included practical demonstrations of forage processing and silage preparation techniques. Results indicate that implementing complete silage rations effectively addressed the feed scarcity issue and improved the feed quality provided to goats. Farmers demonstrated enthusiasm and willingness to adopt the technology, leading to increased self-sufficiency and welfare improvement in the community. The study underscores the importance of community empowerment and utilization of local resources for sustainable livestock production. Further research is recommended to explore the long-term impact of complete silage rations on goat performance and productivity
Community Service to Develop Businesses in the 'Tuah Negri' Enterprise to Enhance National Competitiveness in Collaboration with the Ministry of Cooperatives and SMEs Hidayat, Danny
Andalasian International Journal of Social and Entrepreneurial Development Vol. 3 No. 01 (2023): Andalasian International Journal of Social and Entrepreneurial Development
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijsed.3.01.21-25.2023

Abstract

The community service project at "Tuah Negri" aims to enhance national competitiveness through collaboration with the Ministry of Cooperatives and SMEs. It focuses on improving operational efficiency, expanding markets, and adopting technology. The project designs strategies to enhance the well-being of small and medium-sized enterprises at the local level through needs identification, training programs, and coaching. We integrate technology, strengthen operational management, and enhance marketing. The evaluation indicates positive achievements, yet challenges in financial management and optimization of financial structure require further attention. Collaboration with the Ministry of Cooperatives and SMEs brings strategic benefits, and monitoring provides a foundation for continuous adjustment and learning. In conclusion, this project contributes to the development of local businesses and establishes a foundation for sustainable strategy development. These challenges become the focal point for future considerations, with additional efforts in understanding and improving financial management. The project establishes a strong basis for closer partnerships and plans for disseminating results and best practices through seminars and workshops. With these measures, the project is expected to deliver a sustainable positive impact and inspire similar initiatives in various regions
Analysis of the Readiness Level of Research Result of Gambier Sector Products Innovation in Andalas University Fithri, Prima; Triawan, Fandy; Andiny, Rahima
Andalasian International Journal of Social and Entrepreneurial Development Vol. 3 No. 01 (2023): Andalasian International Journal of Social and Entrepreneurial Development
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijsed.3.01.26-31.2023

Abstract

One of the universities that is intensified to conduct research in producing innovative products is Andalas University (UNAND). Andalas University has 83 innovative products, including Gambier products from processing in the Teaching Industry Gambier UNAND. These processed Gambier products have not all been successfully commercialized. The obstacle usually experienced is that inventors need help knowing how to commercialize the product and whether the product has innovated. This study aims to determine the level of innovation readiness of three products in the Gambier sector that have never been studied before. Data collection was carried out through interviews with each product inventor and filling out questionnaires on the Katsinov Meter measuring instrument. Analysis of the measurement results was carried out using a fishbone diagram. Based on measurements, Fitopure (+)- Catechin and Unca Tea products are at Katsinov level 4 and level 2, respectively. Meanwhile, the scrub of Gambier products did not pass any Katsinov level. Some of the causes are that there is no business model concept, the Company has yet to conduct market research, it has not finished identifying market expansion needs, and it has not finished assessing technological and financial risks. Suggestions that can be given are that the Company needs to form a business model concept, conduct market research, expand the market, and assess technological and financial risks
Application Of Packaging And Labeling Technology For Oyster Mushroom Rendang In A Group of Women Farmers Cultivating Oyster Mushroom Limau Manis Sejahtera Meutia Fiana, Risa; Koja, Reni; Febjislami, Shalati; Chairina, Dina; Kirana Ariani, Dwi
Andalasian International Journal of Social and Entrepreneurial Development Vol. 4 No. 02 (2024): Andalasian International Journal of Social and Entrepreneurial Development
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijsed.4.02.1-6.2024

Abstract

The Limau Manis Sejahtera Farming Women's Group (KWT LMS) produces processed oyster mushroom products, namely oyster mushroom rendang, which is packaged using transparent plastic and simple labels. The packaging technique and design are still simple and not yet equipped with labels containing complete product information due to the lack of information KWT LMS members possess regarding product shelf life, technique, design and type of packaging. Increasing the knowledge possessed by KWT LMS members is necessary so that the processed mushroom products' packaging has good quality in maintaining the product's shelf life and attracting consumers' attention. The service activities include counselling regarding the importance of product packaging and labelling, providing assistance with packaging tools and practices, improving existing packaging designs, coaching in packaging aspects and further guidance regarding marketing. Extension activities and packaging practices affect increasing KWT LMS members' knowledge about the shelf life of products that have been produced and will be produced, packaging requirements, colour and packaging design requirements and techniques for choosing packaging from those who don't know (average score 1.24-1.29) to be quite knowledgeable (average score 1.24-3.43). The mushroom rendang packaging design with product information labels such as composition, expiry date, benefits, attractive visual appearance, and more suitable materials was also produced to improve the previously used packaging.
Community-Based Waste Management Strategy in Nagari Pungguang Kasiak Through Waste Bank Innovation Awalina, Rahmi; Putra, Haznam; Ayu Lestari, Resti
Andalasian International Journal of Social and Entrepreneurial Development Vol. 4 No. 02 (2024): Andalasian International Journal of Social and Entrepreneurial Development
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijsed.4.02.7-13.2024

Abstract

A paradigm shift in waste management needs to be carried out in a sustainable manner. Education regarding residents' awareness and skills in applying the principles of reduce, reuse, recycle, and replant (4R) is very important to deal with waste problems from the source. Waste banks that involve women's participation serve as social capital in community-based management. In Nagari Pungguang Kasiak, Padang Pariaman Regency, Indonesia, a waste bank is implemented by integrating the 4R principles through the collection and sorting of dry waste, managed with a banking-like system, where what is saved is waste, not money. Community empowerment is carried out through counseling, education, and training with emancipatory participation methods, as well as interactive dialog within the community. In addition, building partnerships and cooperation mechanisms between waste bank managers and stakeholders is very important. The Sehati Waste Bank in Nagari Pungguang Kasiak has provided tangible benefits to the community, such as reducing waste volume, improving environmental cleanliness, and increasing economic independence. The economic benefits obtained from waste savings also contribute to electricity payments and food purchases. This program plays a role in creating a cleaner, greener, and healthier environment. With integrated waste management, community creativity and innovation can be encouraged, thereby improving the overall welfare of residents.
Technical Assistance in Determining the Heat Adequacy Number (F0) in the Sterilization Process of Packaged Rendang for Rendang Business Actors IKABOGA in Padang City Syukri, Daimon; Bahar, Rini; Jessica, Adhitya; Novelina, Novelina; Dini Hari, Purnama; Meuthia Fiana, Risa; Anggraini, Tuty; Mislaini, Mislaini; Amaliyah Tarumiyo, Aurelia; Azzahra, Yasmin; Aidila Fitria, Eddwina
Andalasian International Journal of Social and Entrepreneurial Development Vol. 4 No. 02 (2024): Andalasian International Journal of Social and Entrepreneurial Development
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijsed.4.02.14-19.2024

Abstract

This community service activity aims to assist rendang business actors who are members of IKABOGA in Padang City in determining the heat adequacy number (F0) in the sterilization process of packaged rendang. Determining the correct F0 number is very important to ensure food safety, extend product shelf life, and maintain rendang quality. Assistance methods include theoretical training, F0 calculation simulations, sterilization practices, and preparation of Standard Operating Procedures (SOPs). The results of the activity showed an increase in business actors' understanding of the F0 concept, as well as the implementation of a more measurable and safe sterilization process. Laboratory tests showed that rendang products sterilized with the appropriate F0 value were proven to be free from pathogenic microorganisms, while the quality of taste, texture, and aroma were maintained. This activity is expected to help business actors improve product quality and competitiveness, and comply with applicable food safety standards.

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