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All Journal LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Hilirisasi IPTEKS (JHI) Jurnal Teknologi Pertanian Andalas Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks Jurnal Andalas: Rekayasa dan Penerapan Teknologi
Wenny Surya Murtius
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Dentistry Education Electrical & Electronics Engineering Engineering Health Professions Industrial & Manufacturing Engineering Medicine & Pharmacology Public Health Social Sciences Veterinary Other

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Journal : Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks

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Ipteks Bagi Masyarakat Peternak Ayam Petelur Dan Calon Pengusaha Olahan Ayam Afkir Sebagai Upaya Peningkatan Perekonomian Keluarga Bagi Masyarakat Sekitar Peternakan Netty Sri Indeswari; Wenny Surya Murtius
Jurnal Pengabdian Warta Andalas Vol 24 No 2 (2017): Warta Pengabdian Andalas
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

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Abstract

Iptek bagi Masyarakat (IbM) yang dilaksanakan di Kecamatan Lareh Sago Halaban Kabupaten Limapuluh Kota. Masyarakat sasaran kegiatan ini adalah peternak ayam petelur dan kelompok wanita calon pengusaha olahan ayam afkir disekitar peternakan. Ayam afkir merupakan ayam petelur yang sudah tidak produktif (tidak bertelur) lagi dan telah berumur lebih kurang 2 tahun. Peminat untuk ayam ini biasanya kurang karena jika tidak diolah dengan baik akan menghasilkan daging yang alot/keras. Sehingga konsumen seperti rumah makan/restoran, cafe, bahkan untuk pembuatan fried chicken (ayam goreng tepung) atau rumah tangga lebih cendrung memilih ayam pedaging. Sehingga peternak sering mengalami kesulitan dalam memasarkan ayam petelur afkir, bahkan sering juga mengalami kerugian karena kurang peminat dan terlambat dalam pemasaran, sementara ayam masih membutuhkan biaya untuk pemeliharaan dan terutama ransum. Iptek yang ditransfer dalam kegiatan ini adalah tentang pengolahan ayam afkir menjadi beberapa produk olahan ayam dengan nilai jual yang lebih tinggi . Teknologi pengolahan yang diberikan mampu menghasilkan olahan ayam afkir dengan keempukan daging dan rasa yang sama dengan ayam pedaging, serta menghasilkan produk olahan yang beragam. Diantara produk yang akan dihasilkan adalah: nugget ayam, bakso ayam, sosis ayam, ayam ungkap/goreng tulang lunak (semua item dalam bentuk setengah jadi/beku dan siap saji) serta ayam goreng tepung (fried chicken flour) (dalam bentuk siap saji). Selain proses pengolahan mitra juga akan dibekali dengan ilmu sanitasi pengolahan dan pengemasan serta labeling produk. Metode penyampaian program mengacu pada pola pendidikan orang dewasa, dimana setiap penyampaian materi atau penyuluhan akan diikuti dengan praktek langsung. Selama kegiatan berlangsung akan diiringi dengan pendampingan, monitoring dan evaluasi. Dengan demikian kegiatan IbM ini diharapkan dapat membantu mengatasi permasalahan yang dialami kelompok masyarakat tersebut. Target dan luaran program IbM yang diusulkan ini adalah terbentuknya outlet yang menyediakan aneka produk olahan ayam afkir. Outlet akan dikelola oleh ibu- ibu (3 orang) yang berdomisili disekitar peternakan, kemudian peternak ayam petelur akan bertindak sebagai suplier atau pemasok ayam afkir. Sehingga akan terbentuk kerjasama dan simbiosis mutualisme antara dua kelompok masyarakat tersebut. Kegiatan ini diharapkan dapat meningkatkan perekonomian masyarakat, karena selain memberdayakan ibu-ibu rumah tangga, outlet ini juga diharapkan dapat menyerap beberapa orang tenaga kerja (membantu mengurangi pengangguran). Mitra tidak hanya diberi bekal tentang ilmu teknologi pengolahan ayam afkir dan sanitasi serta pengemasan dan labeling, tetapi juga tentang pengelolaan perusahaan sampai pembukuan, mengembangkan jiwa kewirausahaan dan pengetahuan strategi pemasaran. Kegiatan yang dilaksanakan diantaranya: pelatihan pengolahan ayam afkir menjadi beberapa produk olahan ayam yang diikuti dengan pelatihan kewirausahaan. Dimana produk yang dihasilkan langsung dibekukan dengan sistem pembekuan cepat, pelanggan tetap untuk produk olahan seperti bakso dan nugget juga sudah ada. Tinggal lagi pengembangan usaha dari mitra.
Program Pendampingan Pengurusan Legalitas Produk bagi KWT Bengke Sakato Pengolah Kelapa di Kabupaten Padang Pariaman Wenny Surya Murtius; Neswati Neswati; Gunarif Taib; Sahadi Didi Ismanto; Novelina Novelina; Vioni Derosya; Purnama Dini Hari
Warta Pengabdian Andalas Vol 26 No 3 (2019)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

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Abstract

These activity partners are members of the women farmer (KWT) group whose activities are centered on processing coconut fruit into a variety of coconut-derived products. Among the coconut derivative products produced by KWT are VCO, coconut oil and nata de coco. Product legality is a standard that has become a reference for consumers in buying a product. Producers who want their products to be known and have more value in the eyes of consumers must meet these standards. Among the legality of products that become consumers' reference are P-IRT, Halal, BPOM, SNI and so on. The activity was carried out using the andragogy method (counseling and hands-on practice). This activity involved several parties who were directly related to this program. The results of the activity showed that KWT was very enthusiastic and immediately made improvements to several things suggested by the licensing agency, including the use of equipment and production layouts. It was concluded that this KWT will immediately obtain BPOM licensing so as to increase the selling value and the amount of VCO product sales.
Peningkatan Jumlah Prototipe Produk Hasil Riset Universitas Andalas Cesar Welya Refdi; Wenny Surya Murtius
Warta Pengabdian Andalas Vol 27 No 1 (2020)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.27.1.21-27.2020

Abstract

Innovation products are new ideas and ideas generated, one of the results of research.Universities are limited to only lead to the results of research and publications. Prototype development is one solution to maximize research results so that it can be utilized and commercialized. With the proper funding, a strategy can accelerate the downstream process of research results and break down the obstacles that are causing the failure of the innovation process. The purpose of this program is a prototype as a media for the dissemination of research products from university and the availability of innovative research products from Andalas University. The resulting product prototype will be displayed in a showroom, and become a visual aid. The method used is data collection of potential products to be produced, collaboration with inventors, the prototype production, product improvement, and socialization by joining bazaar. The number of prototypes produced totaled 36 types of products, which went through the consultation stages of forms, types of packaging and labeling. Increasing the number of prototypes obtained from this research can increase the desire of researchers to improve applied research that can benefit human life, and it is expected to lead to the government's confidence in higher education innovation products.
Pelatihan Pasca Panen dan Pengolahan Jambu Biji Merah untuk Petani di Kecamatan VII Koto Sungai Sariak Padang Pariaman Wenny Surya Murtius; Purnama Dini Hari
Warta Pengabdian Andalas Vol 26 No 2 (2019)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.26.2.117-122.2019

Abstract

Community service activities carried out in District VII Koto Sungai Sariak, Padang Pariaman Regency. Partners who act as training participants were red guava’s farmers who already have a garden and have harvested. Priority problems faced by partners were not yet understanding about post-harvest handling and processing of red guava. The training method was participatory, where the activity was carried out by providing training and conducting joint processing practices. The results of the activity showed that the participants were very enthusiastic in participating in the training and included joint practices. So after the training the participants had understood the techniques of post-harvest handling and processing of red guava into several products. Post-harvest handling delivered include picking methods, handling after picking, and primary and secondary packaging used. The processing practice carried out during the training was the manufacture of red guava jam. The expectation of this activity is the implementation of appropriate post-harvest handling and the availability of processed guava products in Kecamatan VII Koto Sungai Sariak, Padang Pariaman Regency.
Sosialisasi Potensi Beberapa Varietas Sorgum sebagai Bahan Baku Makanan Olahan Eka Candra Lina; Wenny Surya Murtius
Warta Pengabdian Andalas Vol 27 No 3 (2020)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.27.3.165-172.2020

Abstract

Sorghum farmers in West Sumatra, especially Padang Pariaman, have low knowledge of sorghum varieties in plants. This is because sorghum relatively new food commodity cultivated in this area. The three varieties of sorghum that are often grown by farmers are numbu, Super 1, and red varieties, which differ in morphology, texture, and taste. The general procedure for harvesting sorghum begins with cutting panicles, drying them in the sun, threshing them, and drying them again until the moisture content reaches 12%. Then the sorghum seeds are crushed using a sosoh machine so that the tannin in the outer skin layer is lost. After going through the filling process, sorghum rice is produced, can be consumed directly by cooking it into porridge, cooked like rice, or mixed with rice (rasgum). Sorghum rice can also be ground into flour and used as a base for making various types of food. The community service team has carried out a chemical analysis of sorghum flour. There are amylose and amylopectin analysis, starch content analysis, starch gelatinization profile, and reducing sugar. The objective of this activity is to transfer knowledge and technology related to sorghum rice and sorghum flour as raw materials for food processing. From the data obtained, known that red sorghum has the best performance as raw material for wet-processed food, while Numbu and Super 1 are suitable as raw materials for dry processed food.
Sosialisasi Tingkat Kesiapan Inovasi (KATSINOV) Produk Hasil Riset Guna Meningkatkan Komersialisasi Produk Riset dan UMKM Prima Fithri; Hanalde Andre; Eka Candra Lina; Uyung Gatot Syafrawi Dinata; Cesar Welya Refdi; Wenny Surya Murtius
Warta Pengabdian Andalas Vol 28 No 2 (2021)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.28.2.122-128.2021

Abstract

There is still a lack of knowledge of Andalas University inventors on the importance of the Innovation Readiness Level (KATSINOV), which is a tool to measure the level of innovation. Therefore, it is necessary to hold socialization to the inventors and SMEs of Padang City to provide information about the importance of this KATSINOV. This socialization activity was carried out through a zoom meeting by inviting experts in this field. The method used is the presentation method, namely by providing socialization about KATSINOV to the inventors and tenants of Andalas University. In addition, the methods used were observation and direct interviews with Andalas University inventors to identify and measure KATSINOV's respective products. Socialization was provided by resource persons who understand KATSINOV. Katsinov is organized into six levels and seven key aspects covering technology, market, organization, partnership, risk, manufacturing and investment. This socialization activity resulted in the measurement of the level of product innovation readiness of Andalas University research. Furthermore, it was necessary to design a website-based application to facilitate the measurement of KATSINOV research products and West Sumatra MSME products.
Pendampingan Penerapan Sertifikasi Halal Produk UMKM dalam Meningkatkan Daya Saing Wenny Surya Murtius; Prima Fithri; Cesar Welya Refdi
Warta Pengabdian Andalas Vol 28 No 2 (2021)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.28.2.137-144.2021

Abstract

Activities intended for Micro, Small and Medium Enterprises (MSMEs) in West Sumatra in obtaining Halal product certificates. The activity began with socialization and registration by MSMEs for products to be registered for halal certification. MSMEs, which are generally engaged in food processing, lack knowledge of the importance of product legality. The need to obtain product certification is demanded by increasing market competition and public awareness of the importance of the safety of a product they consume. In addition, the lack of knowledge of small business actors about the procedures that must be passed is also a significant problem. So, the implementation of this activity is significant in increasing the competitiveness of partner products. This community engagement activity aimed to help partners in product and business development and become partner facilitators to obtain product Halal certificates.
Peningkatan Pengetahuan dan Keterampilan Usaha Dapoer Tiga Putri dalam Olahan Frozen Food melalui Konseling dan Training Wellyalina Wellyalina; Abdi Abdi; Wenny Surya Murtius; Eli Ratni; Reni Koja
Warta Pengabdian Andalas Vol 30 No 1 (2023)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.30.1.160-167.2023

Abstract

The main problem partner’s face is the addition of processed materials to achieve the nutritional adequacy that the body needs, especially during this Covid-19 pandemic. Further, the types and packaging techniques used today are still in the form of plastic packaging available in plastic stores in general. The producer should have addressed the suitability of the type of plastic with the quality of the product being marketed and the type of packaging unsuitable for frozen food. Hence, the product quality quickly declined, but rather than that, the market expansion has yet to be achieved optimally. The method of activity consisted of brainstorming, discussion, and delivery of material about knowledge in frozen food processing, such as the addition of natural ingredients that can add nutritional value, packaging techniques suitable for frozen food as well as business licensing procedures from P-IRT, BPOM, and halal certificates. The activity showed an increase in the knowledge and skills of the Dapoer Tiga Putri business owners in processing frozen food, packaging techniques for frozen food using a vacuum sealer, and interest in managing business permits.
Sosialisasi Pengukuran Tingkat Kematangan (Maturitas) Science Techno Park Menuju Level Utama Nasional bagi Akademisi Prima Fithri; Hanalde Andre; Uyung Gatot Syafrawi Dinata; Eka Candra Lina; Cesar Welya Refdi; Wenny Surya Murtius
Warta Pengabdian Andalas Vol 30 No 4 (2023)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.30.4.807-813.2023

Abstract

Applying science and technology encourages innovation, increasing development productivity, independence and national competitiveness. Indonesia has a science and technology area named Science Techno Park (STP). Maturity measurement is an indicator of the level of an STP to apply science and technology for the welfare of society. There are three levels of maturity for STP, which are low (pratama), middle (madya), and high (utama). Before entering the best maturity level, STP must go through various kinds of preparation and fulfil the elements contained in it. The community service activity team at Universitas Andalas conducted a web seminar (webinar) to socialise the maturity assessment for STP Unand from the academic side. The webinar invited two experts on STP maturity measurement. One of the primary assessments is the number of products produced that are expected to come from the results of academic research. This activity can help STP Unand prepare to increase its maturity to a high level.
Co-Authors Abdi Abdi Alfi Asben Caesar Welya Refdi Cesar Welya Refdi Deivy Andhika Permata Derosya, Vioni Eka Candra Lina Eli Ratni Gunarif Taib Hanalde Andre Neswati Neswati Netty Sri Indeswari Novelina Novizar Novizar Prima Fithri Prima Fithri Purnama Dini Hari Reni Koja Rini Rini Risa Meutia Fiana Sahadi Didi Ismanto Uyung Gatot Syafrawi Dinata Viony Derosya Wellyalina Wellyalina