Jurnal Tarreang: Tren Pengabdian Masyarakat Agrokompleks

Pelatihan pembuatan pestisida nabati pada Komunitas Unsulbar Farming Club di Green House Universitas Sulawesi Barat

Ilham Ilham — 2025-07-25

This activity was motivated by the relatively low level of understanding and practical skills among farmers and community members in producing and utilizing botanical pesticides in agricultural practices. The primary objective of the training was to equip participants, particularly students affiliated with the Unsulbar Farming Club (UFC), with relevant knowledge and competencies. The training was conducted at the Greenhouse of the Faculty of Agriculture and Forestry, University of West Sulawesi. The training employed a demonstration-based method, which involved direct practical engagement and oral explanations at each stage of the botanical pesticide production process. The main ingredients used during the training included papaya leaves, neem leaves, and distilled water (aqua distillate). A total of 60 student participants attended the training, demonstrating a high level of enthusiasm and active engagement throughout the material delivery and practical demonstrations. The overall activity successfully enhanced participants’ awareness and technical skills related to the preparation and application of botanical pesticides. This outcome was reflected in the assessment results, where 93% of participants (56 out of 60) achieved scores ranging from 65 to 85, corresponding to performance levels from Good (B^-) to Excellent (A). Meanwhile, 6.67% of participants (4 individuals) received scores categorized as C and D.

Pengabdian kepada pelajar SMA Muhammadiyah: Pengembangan kreativitas melalui inovasi kuliner berbasis limbah domestik

Astrina Nur Inayah — 2025-09-06

This community service program was conducted at Muhammadiyah High School to develop student creativity through waste-based culinary innovations, as a solution to students' limited understanding of organic waste utilisation and the lack of entrepreneurial activities within the school environment. The partners faced several challenges, including low awareness of the importance of recycling and a lack of practical skills in creating marketable products. This activity was implemented through participatory training methods, interactive discussions, and hands-on practice in processing household organic waste—such as fruit peels and vegetable scraps—into innovative culinary products, such as carrot peel dim sum, dragon fruit peel ice cream, and banana peel soy sauce. Throughout the process, students were actively involved, from planning, production, and packaging, with simple entrepreneurship materials provided. The results of the activity showed a significant increase in students' knowledge of waste management and entrepreneurial skills, marked by high enthusiasm, the creation of several creative culinary products, and students' plans to sell their products at the school bazaar. In conclusion, this program successfully fostered environmental awareness and an entrepreneurial spirit among students through a creative and applicable approach relevant to their daily lives.