Devote: Jurnal Pengabdian Masyarakat Global

PENGOLAHAN BUAH MANGROVE MENJADI PRODUK MAKANAN DAN MINUMAN PADA KELOMPOK MASYARAKAT YAYASAN LINGKUNGAN HIDUP ESTUARI DESA CEMARA WETAN KABUPATEN INDRAMAYU

2025-10-15T14:45:45+00:00

The mangrove ecosystem in Cemara Wetan Village, Cantigi District, Indramayu Regency, has high potential but has not been optimally utilized, especially in economic aspects. Local communities still do not understand the added value of mangroves as raw materials for food products. Community service activities were carried out in the form of training on processing mangrove fruit into food and beverage products with economic value. The implementation method included a learning-by-doing approach, interactive discussions, and direct practice consisting of three main stages: preparation, implementation, and evaluation. This activity upholds the principle of CAPACITY (Involvement, Accessibility, Participation, Nodes, Innovation, Follow-up, and Direct Application) to ensure active community involvement. The training resulted in various processed products, such as dodol (sweet candy), syrup, wrakas leaf chips, and sponge cakes made from mangrove fruit, which have been simply packaged ready for marketing. The implementation results showed a 100% participant participation rate, with high enthusiasm during both theory and practice sessions. Participants actively asked questions, discussed, and were directly involved in the entire processing process. Positive feedback was also obtained, indicating a good acceptance of this innovation. This training has successfully increased the community's capacity to utilize local resources sustainably and opened up opportunities for developing ecotourism and mangrove-based creative economic businesses.

PENGENALAN AI DAN LITERASI DIGITAL UNTUK SISWA SMP MUHAMMADIYAH 32 GUNUNGSITOLI

2025-09-03T07:57:08+00:00

This Community Service Program was conducted at SMP Swasta Muhammadiyah 32 Gunungsitoli with the aim of enhancing students' understanding of digital literacy and introducing artificial intelligence (AI) in daily life. Through interactive material delivery, discussions, and hands-on practice using AI-based applications, students were guided to grasp basic AI concepts, its benefits and risks, and its application in learning processes. The results showed that students were able to understand AI’s role in supporting education, distinguish between AI-generated and human-created images, and express curiosity about issues related to digital ethics and data security. A reflective approach was also employed by allowing students to ask questions and share critical perspectives. This activity demonstrated that an appropriate educational approach can foster responsible digital awareness from an early age, while also preparing young generations to face the challenges of the digital era.

PEMANFAATAN POTENSI LOKAL RUMPUT LAUT (EUCHEUMA COTTONII) DALAM PEMBUATAN STIK OLEH IBU-IBU PKK DI DESA BALAWELING 1 KECAMATAN SOLOR BARAT

2025-10-14T21:45:25+00:00

Seaweed is a marine plant belonging to the macroalgae group that lives attached to the seabed (benthic algae). As a natural resource commodity, seaweed has high economic value and great potential to be developed into various value-added processed products. However, in Balaweling 1 Village, West Solor District, cultivated Eucheuma cottonii seaweed is still sold as raw material at low prices. This condition indicates that local potential has not been optimally utilized to improve community welfare. This Community Service (PKM) activity aims to improve the understanding and skills of the community, especially the PKK (Family Welfare Movement) women's group, in processing seaweed into high-value snack sticks. The activity method uses a hands-on approach (learning by doing) that includes material preparation, seaweed stick processing, modern packaging using standing pouches, and digital marketing training through social media. The results of the activity showed an increase in the skills and creativity of participants in processing seaweed into attractive and durable processed products. The resulting seaweed stick products have a crunchy texture, savory taste, and modern packaging, thus having the potential to be marketed more widely. The conclusion of this activity was that seaweed processing training can increase economic independence and empower coastal women. Consequently, similar activities can serve as a model for sustainable, locally-based empowerment and encourage the formation of small community businesses based on local marine resources.

EDUKASI KONSERVASI MANGROVE BAGI KOMUNITAS TBM PALO PORONG DALAM MENCEGAH TERJADINYA ABRASI DI WILAYAH PESISIR PANTAI DI DESA KOLAKA, KABUPATEN FLORES TIMUR

2025-10-14T21:39:18+00:00

Mangroves play a vital role in maintaining the balance of coastal ecosystems and provide ecological, economic, and social benefits to humans. However, some communities do not yet understand the importance of this ecosystem, resulting in various destructive practices, such as logging for firewood, land conversion to fishponds or salt fields, and dumping of garbage and waste into mangrove areas. If this situation continues, it will have serious impacts, one of which is coastal abrasion, which threatens the lives of coastal communities. To address this issue, this community service activity was conducted with the aim of educating and raising public awareness about the importance of mangrove conservation as an effort to prevent abrasion in coastal areas. The implementation method included interactive lectures, group discussions, and concrete actions such as planting mangroves in coastal areas. This activity involved the active participation of the local community, particularly children and adolescents from the Palo Porong Community Community Center (TBM Palo Porong), as agents of change in environmental conservation. The results of the activity showed an increase in public understanding and awareness of the function and benefits of the mangrove ecosystem. The community began to show behavioral changes that were more concerned with the environment, such as no longer cutting mangroves indiscriminately and participating in mangrove planting and maintenance activities. Furthermore, this activity fosters a spirit of mutual cooperation and social responsibility in preserving coastal natural resources. Therefore, it can be concluded that mangrove conservation education through a participatory approach can increase community ecological awareness and encourage sustainable, environmentally friendly behavior.

INOVASI PRODUK OLAHAN PERIKANAN TINGGI PROTEIN SEBAGAI CAMILAN SEHAT DAN BERNILAI EKONOMI TINGGI

2025-11-01T22:01:53+00:00

Snacks are a type of food consumed outside of main meals and play a role in helping meet daily calorie needs. However, most snacks on the market today contain monosodium glutamate (MSG), calories, fat, and other additives that are potentially harmful to health. Therefore, innovation is needed in creating snacks that are not only delicious but also highly nutritious. One effort that can be done is by adding animal protein sources, such as skipjack tuna, which is known for its high protein content and good nutritional value. This activity aims to improve the skills of the community, especially micro-business owners, in processing skipjack tuna into economically valuable snack products. The method used in this activity is direct practice or demonstration of making various processed skipjack tuna products. The training process begins with preparing the main ingredient, namely skipjack tuna meat, then continues with mixing complementary ingredients, processing, and packaging the final product. The results of the activity showed that the resulting snack products, such as fish floss, fish sticks, and fish crackers, are of satisfactory quality. Training participants assessed the process as easy to make, the ingredients are economical, and the products can be stored for a long time. Furthermore, these processed products have good sales potential, making them a source of additional income for families. In conclusion, the training on producing skipjack tuna snacks not only improves the community's skills in processing local food ingredients but also contributes to the development of micro-enterprises and the diversification of highly nutritious food products within the community.

EDUKASI MANAJEMEN DAN PENCEGAHAN BULLYING DI SDN KAUM PANDAK 04 KARADENAN CIBINONG KABUPATEN BOGOR

2025-11-04T08:51:41+00:00

This Community Service Program aims to strengthen the roles of teachers and parents in preventing and handling bullying among elementary school children. Using a participatory and reflective approach, the activity was carried out in the form of workshops and focus group discussions (FGDs) involving teachers and parents at SDN Kaum Pandak 04, Karadenan, Bogor Regency. The materials presented included understanding the forms and impacts of bullying, early detection techniques, intervention strategies, and empathetic communication between parents, teachers, and students. The results showed a significant improvement in participants' knowledge and skills in addressing bullying issues wisely and effectively. This activity also fostered collective awareness of the importance of school-family collaboration in creating a safe and child-friendly learning environment. The program is expected to serve as a replicable model for educational community empowerment in other schools.

PENDAMPINGAN MANAJEMEN SDM PADA TK TUNAS RIMBA PERHUTANI UNTUK MENINGKATKAN KEMAMPUAN LITERASI DAN NUMERASI SISWA SEJAK USIA DINI

2025-11-14T09:00:21+00:00

This community service program aimed to improve human resource management at TK Tunas Rimba Perhutani in Indramayu as an effort to enhance early childhood literacy and numeracy. The program was implemented involving the kindergarten’s Tunas Rimba Perhutani Cabang Indramayu principal and teachers. The assistance approach included training sessions, workshops, direct mentoring, and participatory evaluation. The results indicated an improvement in teachers’ understanding of HR management and literacy-numeracy teaching techniques. Teachers became capable of designing more structured and creative literacy and numeracy programs, and produced simple learning media to support these activities. Student participation in daily reading and counting activities also increased after the implementation of more varied and enjoyable learning methods. Overall, this program helped the partner kindergarten strengthen its educational management, which is expected to positively impact the literacy and numeracy skills of the students from an early age.

EDUKASI PEMANFAATAN TEMULAWAK DALAM MENGATASI RISIKO STUNTING DI DESA CISASAWI, KABUPATEN BANDUNG BARAT

2025-11-09T22:17:32+00:00

Stunting remains a public health issue in Indonesia, including in West Bandung Regency (KBB). Insufficient optimal nutrition is often exacerbated by poor appetite in children under two years old (Baduta) and pregnant women. This Community Service Program (PkM) aimed to improve the knowledge, attitudes, and skills (KAS) of the community particularly mothers and Posyandu cadres in Cisasawi Village in utilizing Temulawak (Curcuma xanthorrhiza Roxb.) as a locally sourced, affordable, and sustainable complementary nutrition intervention to address stunting risk. The PkM implementation involved pre-intervention, development of educational modules and media, education and demonstration, post-intervention, and follow-up stages. Participants consisted of 32 mothers of Baduta, pregnant women, and Posyandu cadres. Results showed a significant increase in the participants’ average knowledge scores, from 58.7 (poor category) in the pre-test to 85.3 (good category) in the post-test (p < 0.05). Additionally, 93% of participants demonstrated practical skills in processing Temulawak into simple syrup or powdered gelatin. Discussion indicated that Temulawak is effective as a natural appetite stimulant due to its curcuminoid and essential oil content, supporting increased daily calorie intake, which is crucial for stunting prevention. This PkM concluded that education based on local wisdom is an effective and sustainable strategy to support community nutrition improvement programs in Cisasawi Village.