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All Journal Jurnal Master Pariwisata (JUMPA) JMPM: Jurnal Matematika dan Pendidikan Matematika Dinamisia: Jurnal Pengabdian Kepada Masyarakat Unisda Journal of Mathematics and Computer Science (UJMC) JMM (Jurnal Masyarakat Mandiri) Jurnal Manajemen Perhotelan dan Pariwisata Madaniya Sadar Wisata: Jurnal Pariwisata Jurnal Pengabdian dan Edukasi Sekolah (Jubaedah)
Aprilia Divi Yustita
Politeknik Negeri Banyuwangi
Religion Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Social Sciences Other

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Journal : Dinamisia: Jurnal Pengabdian Kepada Masyarakat

 1 
The EMPOWERMENT OF IIK KENDENGLEMBU THROUGH THE UTILIZATION OF CHOCOLATE PACKAGE AS INGREDIENTS FOR MAKING TRADITIONAL SCRUB Ayu Purwaningtyas; Aprilia Divi Yustita; Riza Rahimi
Dinamisia : Jurnal Pengabdian Kepada Masyarakat Vol. 6 No. 1 (2022): Dinamisia: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31849/dinamisia.v6i1.9367

Abstract

Kendenglembu Glenmore Farm is a cocoa producing area in Banyuwangi. This plantation is managed by BUMN, namely PTPN XII. One of the results of cocoa processing is in the form of cocoa powder which is marketed through a variety of foods and beverages. These various foods and beverages are partly managed through IIK Kendneglemembu, hereinafter referred to as PKM partners. In the production process, it produces a by-product in the form of waste commonly known as chocolate cake. The properties contained in it are able to ward off free radicals which are very beneficial for the skin. Seeing this content, to add value to the chocolate cake, it is converted into a scrub. The scrub is made traditionally with the aim of protecting the skin from harmful chemicals. This PKM activity by the Poliwangi Lecturer Team was able to produce processed products from chocolate cake in the form of a traditional scrub which was packaged under the name Srikandi Lulur Traditional. This result is able to add to the list of processed variants that are very useful for partners.
Pemanfaatan Limbah Ampas Kopi Dalam Pembuatan Sabun Batang di Kampung Wisata Kopi Lerek Gombengsari Banyuwangi Ayu Purwaningtyas; Aprilia Divi Yustita; Sari Wiji Utami
Dinamisia : Jurnal Pengabdian Kepada Masyarakat Vol. 6 No. 4 (2022): Dinamisia: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31849/dinamisia.v6i4.10615

Abstract

Lerek Gombengsari (Lego) Coffee Tourism Village is one of the coffee educational tourism destinations in Banyuwangi. This tourist destination combines agro-tourism and educational tourism so that visitors can learn and practice coffee plantation management organically with an educational system adhering to the principle of Learning by doing. The use of coffee in the Gombengsari area is still limited to coffee beans. Coffee beans are processed into coffee grounds which are enjoyed by tourists, both domestic and foreign tourists. The processing of coffee beans produces 45% of coffee waste in the form of coffee grounds and each cup of coffee drunk containing coffee grounds has an average weight of 20 grams. Therefore, coffee grounds waste must be processed because it can be harmful to health and the environment. Coffee grounds waste contains caffeine, organic acids, minerals and antioxidants that are useful for smoothing the skin, moisturizing the skin and preventing free radicals. Based on these contents, the coffee grounds at Kampung Lego Tourism will be processed into traditional soap bars. Making bar soap is done traditionally to avoid chemicals so that it can reduce problems on the skin. The PKM activity by the Poliwangi Lecturer Team was able to produce processed bar soap products which were packaged under the name Srikandi Homemade Soap. These results are able to add to the list of processed variants that are very useful for partners.
Co-Authors Adetiya Prananda Putra Ahmadintya Anggit Hanggraito Akrom, Akrom Ayu Purwaningtyas Citra Wulan Suci Eka Afrida Ermawati Eva Yovita Safitri Galang Fajaryanto Ika Yuniawati Inno Cahyaningtyas Jemi Cahya Adi Wijaya M. Abdul Wahid Riza Rahimi Sari Wiji Utami Siska Aprilia Hardiyanti Tri Maryono Rusadi Yuni Ulfiyati