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Penumbuhan Jiwa Wirausaha Siswa SMK Ma’arif NU 01 Wanasari Melalui Pelatihan Pengolahan Limbah Air Kelapa Muhamad Hasdar; Abdul Bashar; Wadli Wadli
JPM PAMBUDI Vol 3 No 1 (2019): JPM Pambudi
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat (P2M) IKIP Budi Utomo Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (388.771 KB) | DOI: 10.33503/pambudi.v3i1.509

Abstract

Entrepreneurship development among productive young people is a strategic program to build young entrepreneurs who have quality human resources. Vocational students are a strategic choice for building young entrepreneurs. The purpose of this community development activity is 1) Building strong character, because strong character becomes the main capital to become an entrepreneur in facing the challenges of changes that occur in his life. 2) Vocational students have skills to process coconut water waste into nata de coco. 3) Vocational students can start opening new business opportunities either before or after graduating later. The partners of this activity are students from SMK Ma'arif NU 01 Wanasari who are selected 20 students, their have an interest in food entrepreneurship. This activity was carried out in four stages for 2 months. Activities are divided into 4 stages. stage I is measuring the level of understanding from the students about entrepreneurship by giving quisioners, stage II is a process transfer knowlegde with the lecture method, stage III is carried out with the practice of directly using appropriate technology, stage VI is the evaluation stage of activities with quisioner and lecture methods. All vocational students participate in all stages of the training well, with this entrepreneurship training vocational students have increased skills and knowledge in entrepreneurship. Through these activities vocational students also have the skills to process coconut water waste into nata de coco until the packaging process is ready to be marketed and vocational students have basic knowledge about starting entrepreneurship in the food sector. Based on the evaluation results of entrepreneurship training activities, Vocational students are very happy and satisfied and in accordance with the expectations of SMK students to build their entrepreneurial spirit.
EFEKTIFITAS ZEOLIT TERHADAP SERAPAN NITROGEN DAN TINGGI TANAMAN PADA BAWANG MERAH daryono daryono; Muhamad Hasdar; Wadli Wadli
Viabel : Jurnal Ilmiah Ilmu-Ilmu Pertanian Vol 15 No 1 (2021): Mei 2021
Publisher : Universitas Islam Balitar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35457/viabel.v15i1.1478

Abstract

This study aims to determine the effectiveness of zeolites on nitrogen uptake and plant height in shallots. This research method used a combination randomized block design (RBD), the treatment consisted of two factors: the first factor was the dose of zeolite (0 kg / ha, 4000 kg / ha of zeolite, 8000 kg / ha) and the second factor was the variety of shallots (Bima Brebes, Super Philip, and Trisula), the size of the plots was 1.8 mx 1m, the distance between the plots was 30 cm, the distance between replicates was 100 cm using a spacing of 20 cm x 15 cm. The result of Zeolite treatment of 4 tonnes / ha on Bima Brebes variety showed the highest nitrogen uptake, namely 17.72. The best plant height was produced using zeolite 8 ton / ha with Bima Brebes variety.
Pelatihan Pengolahan Aloe Vera sebagai Pangan Sehat Berbasis Keluarga di Desa Banjarharjo Yunika Purwanti; Muhammad Hasdar Hasdar; Wadli Wadli; Elinda Umisara
JAMU : Jurnal Abdi Masyarakat UMUS Vol. 3 No. 01 (2022): Agustus
Publisher : LPPM Universitas Muhadi Setiabudi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (268.601 KB) | DOI: 10.46772/jamu.v3i01.775

Abstract

Diabetes Militus merupakan suatu gangguan dalam proses metabolisme tubuh. Salah satu alternatif untuk pencegahan atau penurunan penyakit tersebut dengan mengkonsumsi pangan sehat. Aloe vera yaitu tanaman yang lebih dikenal masyarakat dengan sebutan lidah buaya, mampu menurunkan resiko diabetes militus. Tanaman ini memiliki kemampuan kerja yang mirip dengan insulin, sehingga dapat dimanfaatkan untuk mengendalikan gula darah. Pengetahuan masyarakat mengenai lidah buaya masih sebatas untuk perawatan rambut dan luka. Sedangkan tanaman ini dapat diolah menjadi pangan sehat yang berpeluang untuk dikembangkan. Dengan hal ini, kegiatan pengabdian kepada masyarakat diselenggarakan untuk meningkatkan pengetahuan ibu PKK di Desa Banjarharjo. Kegiatan dibagi 4 tahap, yaitu pengisian kuisioner pre-test dan wawancara, penyampaian materi mengenai manfaat aloe vera, pelatihan pengolahan aloe vera sebagai pangan sehat, dan pengisian kuisioner past-test. Hasil dari kegiatan pengabdian kepada masyarakat (PKM) yaitu peserta mengalami peningkatan mengenai pengetahuan olahan aloe vera sebagai pangan sehat, pengolahan nata de aloe vera dapat sebagai peluang bisnis peserta kegiatan, kegiatan diselenggarakan dengan lancar dan kondusif.
Penumbuhan Jiwa Wirausaha Siswa SMK Ma’arif NU 01 Wanasari Melalui Pelatihan Pengolahan Limbah Air Kelapa Muhamad Hasdar; Abdul Bashar; Wadli Wadli
JPM PAMBUDI Vol 3 No 1 (2019): JPM Pambudi
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat (P2M) IKIP Budi Utomo Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33503/pambudi.v3i1.509

Abstract

Entrepreneurship development among productive young people is a strategic program to build young entrepreneurs who have quality human resources. Vocational students are a strategic choice for building young entrepreneurs. The purpose of this community development activity is 1) Building strong character, because strong character becomes the main capital to become an entrepreneur in facing the challenges of changes that occur in his life. 2) Vocational students have skills to process coconut water waste into nata de coco. 3) Vocational students can start opening new business opportunities either before or after graduating later. The partners of this activity are students from SMK Ma'arif NU 01 Wanasari who are selected 20 students, their have an interest in food entrepreneurship. This activity was carried out in four stages for 2 months. Activities are divided into 4 stages. stage I is measuring the level of understanding from the students about entrepreneurship by giving quisioners, stage II is a process transfer knowlegde with the lecture method, stage III is carried out with the practice of directly using appropriate technology, stage VI is the evaluation stage of activities with quisioner and lecture methods. All vocational students participate in all stages of the training well, with this entrepreneurship training vocational students have increased skills and knowledge in entrepreneurship. Through these activities vocational students also have the skills to process coconut water waste into nata de coco until the packaging process is ready to be marketed and vocational students have basic knowledge about starting entrepreneurship in the food sector. Based on the evaluation results of entrepreneurship training activities, Vocational students are very happy and satisfied and in accordance with the expectations of SMK students to build their entrepreneurial spirit.