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All Journal Dinamisia: Jurnal Pengabdian Kepada Masyarakat Riau Journal of Empowerment Unri Conference Series: Community Engagement Journal of Rural and Urban Community Empowerment (JRUCE) CANANG: Jurnal Pengabdian Masyarakat
Dewita Dewita
Universitas Riau
Agriculture, Biological Sciences & Forestry Humanities Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Public Health Social Sciences Other

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Pemberdayaan Masyarakat melalui Alih Teknologi Pembuatan Makanan Berbasis Ikan Di Desa Bokor Kepulauan Meranti Bintal Amin; Irvina Nurrachmi; Dewita Dewita; Syahrul Syahrul; Nursyirwani Nursyirwani
Journal of Rural and Urban Community Empowerment Vol. 1 No. 1 (2019)
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (802.33 KB) | DOI: 10.31258/jruce.1.1.35-40

Abstract

In an effort that the cadres of Family Welfare Empowerment or PKK in Bokor Village of Meranti Islands get skills in fish-based food processing and able to open independent businesses, community service activities in the form of counseling and training have been carried out. The development of Bokor Village as one of the ecotourism areas in the Meranti Islands needs to be followed by activities that can provide an increase in the welfare of the surrounding community. Bokor village is also one of the producers of fish from the sea. Through this counseling and training activities, it is also hoped that when fish production is abundant, diversification efforts can be made by processing them into various processed products made from fish, especially snacks that have economic value and high nutritional value. The implementation of the counseling and training activities received good reception from the village community, especially PKK cadres and the Village Head. Beside counseling and training activities, the PKK group was also given assistance with equipment to produce the types of food taught in the training in the hope that the participants would be able to empower their groups to open a small business in making fish-based food products. The village head is very supportive to the activities carried out and will provide wider assistance for the development of the resulting production and hopes that other forms of training can be provided to improve the economy of the village community, especially in the fisheries and ecotourism sectors.
Implementasi pewarna alami untuk diversifikasi mie sagu ikan pada pelaku usaha mikro mie sagu di Kabupaten Kepulauan Meranti, Riau Syahrul Syahrul; Dewita Dewita; Restu Restu
Riau Journal of Empowerment Vol 1 No 1 (2018)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (281.395 KB) | DOI: 10.31258/raje.1.1.4

Abstract

Sago noodles of Selat Panjang have been known by the people of Riau Province and Indonesia, which are produced by microenterprise in the Regency of Kepulauan Meranti. Kepulauan Meranti is one of the largest sago-producing regions in Indonesia and is a marine fish production center. Considering that sago noodle products are rich in carbohydrates but low in protein, it needs innovation to enrich their nutritional value. The purpose of this activity was the application of the microenterprise production of sago noodles with good quality, high nutrition, and to be the superior products. The used method was active participation in learning. The results obtained from this activity that this activity has been carried out well, and the participants had had firsthand experience in processing sago technology enriched with concentrations of fish and natural dyes. This activity has been able to provide insight to partners about products and business development. After the activity, the participants' responses and counseling were very helpful.
Pembinaan dan Peningkatan Usaha Pengolahan Produk Makanan Jajanan Berbasis Ikan dan Sagu Di Desa Sungai Paku Kabupaten Kampar Dewita Dewita; Yenita Roza; Andarini Diharmi; Syahrul Syahrul; Mirna Ilza
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.3.200-203

Abstract

Sungai Paku Village, Kampar Kiri sub-district, Kampar district, is one of the villages designated as a Village Assisted Village by LPPM, University of Riau, with the target group being women who are members of the UD business group. Mother's love. This business group was originally designed to produce fish and sago based snacks. Therefore, PKM activities are directed at fostering, developing and improving product quality that meets SNI standards. This solution will be offered to partners in order to develop their business and improve the quality of their products. The products that have been trained for several years before are fish sago noodles, meatballs, nuggets and fish snacks. Thus, this year's activity is a continuation of the activities of previous years, namely providing training to add product variants, so that PKM activities are emphasized on training on the manufacture of snack food products such as fish risoles and fish balls (fish balls). In this activity the team was accompanied by Kukerta Unri students in 2021 who were deployed in Sungai Paku Village consisting of 2 groups (the Balek Kampung Kukerta group and the Integration Kukerta group). The method of activity used is the extension and experiment method, namely processing sago and fish-based snacks (such as fish balls and risoles). with the implementation stages as follows: (1) The preparation stage, which is to approach partners and provide an explanation of the aims and objectives for carrying out PKM activities. and (2) the implementation stage, namely providing counseling and training to partners. Regarding the technology transfer for processing new variants of snacks such as fish balls and risoles. The outputs of this activity include: i) Increased public understanding of business management, ii) Identification of new business opportunities for fish-based processed products for partners, and iii) Publication on online (electronic) media in Pekanbaru Pos, as well as scientific articles for community service. seminars and publications in nationally accredited journals.
Pelatihan Kuliner Berbasis Ikan Pada Mahasiswa Sebagai Cikal Bakal Wirausaha Baru Suparmi Suparmi; Sumarto Sumarto; Dewita Dewita; Desmelati Desmelati; Santhy Wisuda Sidauruk; Hendro Ekwarso
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.v6i4.9388

Abstract

Fakultas Perikanan dan Kelautan UNRI yang mewadahi bidang perikanan baik hulu maupun hilir berusaha menyelesaikan masalah pengangguran yang berasal dari kampus khususnya dibidang perikanan. Melalui program pengabdian masyarakat pada skim kewirausahan yang melibatkan para dosen berkolaborasi dengan lembaga Pusat Inkubator Bisnis UNRI melaksanakan kegiatan pelatihan pengembangan kuliner berbasis ikan. Peserta 20 orang yaitu mahasisa dan alumni yang merintis uasaha pengolahan ikan. Tujuan pelatihan untuk memberikan pengetahuan kewirausahaan, mendorong tumbuhnya motivasi berwirausaha, meningkatkan pemahaman manajemen (organisasi, produksi, keuangan, dan pemasaran) .Metode pelaksanaan mengacu pada Participatory Action Learning System (PALS).Dari hasil kegiatan pelatihan didapatkan respon positif dan keiginnan para peserta untuk berwira usaha. Pelatihan memberikan motifasi bagi para peserta untuk berkarya sebagai wirausahawan dan membuka peluang kerja untuk berkerja sama dengan UKM lainnya .Produk-produk kuliner yang diasilkan adalah rendangg ikan, bakso ikan, makarobi ikan abon ikan dan nugget .Poduk-produk ini sangant mungkin untuk dijadikan peluang usaha bagi wirausaha baru.
Penyuluhan Pencemaran Lingkungan dan Makanan Sehat dari Ikan di Desa Rantau Baru Kecamatan Pangkalan Kerinci Kabupaten Pelalawan Provinsi Riau Ridwan Manda Putra; Sukendi Sukendi; Dewita Dewita; Syahril Nedi; Elizal Elizal
CANANG: Jurnal Pengabdian Masyarakat Vol 2, No 2 (2022)
Publisher : PELANTAR PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52364/canang.v2i2.26

Abstract

The Extension Activities were done in Rantau Baru Village, Pangkalan Kerinci District, Pelalawan Regency, and was carried out on Thurs and public awareness day 8 September 2022. This community extention aimed providing  information to the public about environmental conservation and healthy food of fish. The extension team provided explanations and descriptions of: a) the importance of protecting the environment, b) types of environmental pollution, c) plastic waste and its effects, d) environmental diseases, their causes and remedies. e). Healthy food from fish, so people don't get sick. Participants in this counseling were consists of local government, women group and young in Rantau Baru Village. The participants are representatives from each dusun with a total of 35 participants. The method used in carrying out this activity is to survey the field first, then conduct counseling in the form of interactive lectures and discussions, demonstration of theoretical material through a slide projector and followed by a demonstration of making healthy food from fish, including making fish skin crackers, dinsum fish and fish nuggets. The results of the evaluation of changes in knowledge made to 35 participants in community service activities. 4 people (11.4%) have been able to absorb the material given with very good predicates, 15 people (42.9%) can absorb the material given with good predicate, and 9 people (25.7%) can absorb the material with sufficient predicate and 7 people (20.0%) can absorb the material with less predicate. Based on these data, the community service activities carried out can be said to be successful and show that the impact on the participants is still mastery of science, according to the material provided at the time the service activities are carried out. While the impact on implementation in the field, there has been a process of disseminating knowledge to mothers by the PKK Team on how to make healthy food from fish, and it is hoped that in the future it will develop as a household business which ultimately improves the family economy. Meanwhile, community leaders and village youth work together to tackle waste (especially plastic waste) in Rantau Baru Village. 
Aplikasi produk intelektual kampus dalam bentuk keripik kulit (fish skin) Patin pada UMKM Graha Pratama Fish di Desa Koto Mesjid Kabupaten Kampar Dewita Dewita; Syahrul Syahrul; Edison Edison; Dahlia Dahlia
Unri Conference Series: Community Engagement Vol 4 (2022): 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.4.292-299

Abstract

UMKM Graha Pratama Fish in Koto Mesjid village, Kampar district, is one of the partners of LPPM Riau University. This UMKM was originally designed to produce fish-based snacks. Therefore, this PKM activity is directed at fostering, developing and improving product quality that meets SNI standards. This solution will be offered to partners in order to develop their business and improve the quality of their products. The products that have been trained for several years before are fish sago noodles, meatballs, nuggets and fish snacks. Thus, this year's activity is a continuation of the activities of previous years, namely providing training to add product variants, so that PKM activities are emphasized on training on the manufacture of snack food products such as catfish fish skin chips. This product is one of the research products of a lecturer in the Department of Fishery Products Technology, Unri, meaning the campus intellectual product. The method of activity carried out is the extension and experiment method with the implementation stages as follows: (1) The preparation stage, which is to approach partners and provide an explanation of the aims and objectives for carrying out PKM activities. and (2) the implementation stage, namely providing counseling and training to partners, regarding the technology transfer of processing new variants of snacks such as fish skin chips. The outputs of this activity include: i) Increased public understanding of business management, ii) Identification new business opportunities for fish-based processed products to partners, and iii) Publication on online media (electronic) Pekanbaru Pos, as well as scientific articles for community service. n for seminars and publication in nationally accredited journals.
Co-Authors Andarini Diharmi Bintal Amin Dahlia Dahlia Desmelati Desmelati Edison Edison Elizal, Elizal Hendro Ekwarso Irvina Nurrachmi Mirna Ilza Nursyirwani, Nursyirwani Restu Restu Ridwan Manda Putra Santhy Wisuda Sidauruk Sukendi Sukendi Sumarto, Sumarto Suparmi Suparmi Syahril Nedi Syahrul Syahrul Yenita Roza