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Bakti Hayati
Published by Universitas Cenderawasih
ISSN : -     EISSN : 29865581     DOI : 1031957
Core Subject : Humanities, Health, Education, Agriculture, Social,
Agriculture, Biological Sciences & Forestry Humanities Education Environmental Science Health Professions Social Sciences
Fokus dan scope jurnal ini terkait dengan aktivitas kegiatan pengabdian masyarakat pada berbagai bidang
Arjuna Subject : Umum - Umum
Articles 54 Documents
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Pembentukan Karakter Peduli Lingkungan Melalui Program Sekolah Berbasis Ekologi di SMA Muhammadiyah Kota Jayapura Puguh Sujarta; Suharno Suharno; Maria L. Simonapendi; Suriani Br. Surbakti; Sriyanto Sriyanto; Farmawaty Farmawaty
Bakti Hayati: Jurnal Pengabdian Indonesia Vol. 5 No. 1 (2026)
Publisher : Jurusan Biologi FMIPA Universitas Cenderawasih

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31957/bhjpi.v5i1.5563

Abstract

Character building is a vital component of education, aimed at fostering a generation of individuals of noble character, discipline, and responsibility through internal and external strategies. The objectives of this community service activity are: (a) to provide understanding, foster attitudes, and bring about behavioural changes that demonstrate care for the environment; (b) through this community service activity, it is hoped that an accredited national community service journal will be produced. The community service was carried out on 11 May 2026 using lectures, simulations, practical sessions, and documentation. The results of the community service showed that 26 people attended the event, whilst only 23 respondents completed the questionnaire. Survey results showed that 73.9% of respondents answered ‘know’, 26.1% ‘do not know’, and 4.3% were ‘unsure’ regarding their knowledge of ecology and the environment. Environmental awareness was recorded at 82.6% of respondents, whilst active participation was only 52.2% of respondents. The activity evaluation results showed a range of 43%–81%, indicating that participants possessed adequate knowledge of ecology and the environment. Overall, the activity was deemed successful and capable of fostering positive character traits in participants to enhance their environmental awareness. The conclusions are that (1) participants were very enthusiastic about taking part in community service activities and understood the material on character building for environmental care through the Ecology-Based School Programme; (2) based on the evaluation results. 
Pelatihan Pembuatan Gluten-Free Brownies Berbasis Tepung Pisang Kepok Sebagai Inovasi Produk Wirausaha bagi Perempuan Usia Produktif di Kota Jayapura Nurlita Dianingsih; Ika P. Palimbunga; Baiq A. Tartillah; Raini Panjaitan; Erlies P. Ramandey; Jeirel Wattilete; Mika Barasulele
Bakti Hayati: Jurnal Pengabdian Indonesia Vol. 5 No. 1 (2026)
Publisher : Jurusan Biologi FMIPA Universitas Cenderawasih

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31957/bhjpi.v5i1.5568

Abstract

Banana is one of local commodities widely available in Jayapura City. However, its utilization remains limited and has not been optimally developed into value-added food products. This community service activity aimed to improve the knowledge and skills of productive-age women in processing kepok banana flour into gluten-free brownies as an innovative home-scale business product. The activity was conducted in March 2024 at Rumah BUMN BRI, Jayapura City, and involved approximately 15 female participants, including housewives and adult women with senior high school educational backgrounds who were interested in entrepreneurship but had not yet developed a specific business product. The training consisted of an introduction to banana as a local raw material, explanation of banana flour processing, discussion of business opportunities, and hands-on practice in making brownies using 100% kepok banana flour without wheat flour. Banana flour was prepared before the activity to shorten the training time, while the processing steps were explained in detail to the participants. Evaluation was conducted using pre-test, post-test, and participant satisfaction surveys. The activity produced gluten-free banana flour brownies with various toppings, and participants were actively involved in the preparation, mixing, baking, cutting, and product evaluation processes. Overall, the training improved participants’ understanding and practical skills in utilizing local commodities and introduced banana flour brownies as a potential value-added product for women’s entrepreneurship in Jayapura
Menumbuhkembangkan Keterampilan Proses Sains Peserta Didik dan Meningkatkan Kompetensi Guru Melalui Pelatihan Penggunaan Alat Ukur Dasar Triwiyono Triwiyono; Jan Pieter
Bakti Hayati: Jurnal Pengabdian Indonesia Vol. 5 No. 1 (2026)
Publisher : Jurusan Biologi FMIPA Universitas Cenderawasih

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31957/bhjpi.v5i1.5575

Abstract

This community service activity aims to develop students' science process skills and improve teachers' competencies through training in the use of basic measuring instruments. The background to this activity is low science process skills and limited learning resources at partner schools. Training is carried out in the preparation, implementation and evaluation stages. Twenty-eight participants, 23 students and five teachers, attended YPPK Teruna Bakti High School in Jayapura City. The training covered measurement concepts and the practical use of measuring instruments such as calipers and micrometers. The results of the activity showed an increase in participants' knowledge and skills in using measuring instruments. This was supported by the evaluation results, which showed a very positive response: 89% of participants strongly agreed that the material improved their knowledge, 96% strongly agreed that the activity improved their knowledge, and 100% strongly agreed that the training improved their skills in using measuring instruments.
Edukasi dan Pelatihan Pemanfaatan Pewarna Alami untuk Peningkatan Kualitas Produk Pangan di Kawasan Ekowisata Isyo Hills, Rhepang Muaif, Kabupaten Jayapura Vita Purnamasari; Lisye I. Zebua; Henderina J. Keiluhu; Evie L. Warikar; Fawuni G.A.G. Rumbrawer; Raini Panjaitan; Jeirel Wattilete; Selina A. Mansawan; Seramina R.T. Sawegu
Bakti Hayati: Jurnal Pengabdian Indonesia Vol. 5 No. 1 (2026)
Publisher : Jurusan Biologi FMIPA Universitas Cenderawasih

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31957/bhjpi.v5i1.5600

Abstract

The Isyo Hill’s Bird Watching Ecotourism Area in Rhepang Muaif Village, Nimbokrang District, Jayapura Regency is a tourist destination that welcomes visitors from various countries, with food and beverage services provided by local culinary groups. The main challenge in culinary presentation is creating dishes that are not only delicious but also visually appealing. The use of natural colorants is a safe and health-beneficial alternative to synthetic dyes. The local community is already familiar with several natural color sources such as kesumba keling fruit (Bixa orellana), turmeric (Curcuma longa), and teak leaves (Tectona grandis), and has the potential to develop additional natural color sources, such as butterfly pea flowers (Clitoria ternatea). This community service initiative aims to enhance the community’s knowledge and skills in utilizing natural colorants in food and beverages. The implementation method consists of three stages: outreach, discussion through a Focus Group Discussion (FGD), and practical training. The results of the activity demonstrate an increase in participants’ understanding and ability to apply natural colorants, as evidenced by processed products such as steamed sponge cake and sliced nagasari using butterfly pea flower colorant, as well as beverages made from butterfly pea flower extract. Additionally, a guidebook containing information on natural colorants and processed food recipes was compiled as an output of the activity. This initiative is expected to support the enhancement of the quality of healthy, appealing, and value-added local culinary offerings for the ecotourism sector at Isyo Hill’s. 

Page 6 of 6 | Total Record : 54

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