Pengelolaan Food Waste Tingkat Rumah Tangga bagi Kader PKK di Desa Sumput Kabupaten Sidoarjo

Authors

  • Endang Retno Wedowati Universitas Wijaya Kusuma Surabaya, Indonesia http://orcid.org/0000-0002-2699-4053
  • Fungki Sri Rejeki Universitas Wijaya Kusuma Surabaya, Indonesia
  • Diana Puspitasari Universitas Wijaya Kusuma Surabaya, Indonesia
  • Kejora Handarini Universitas Dr. Soetomo, Indonesia
  • Retnani Rahmiati Universitas Dr. Soetomo, Indonesia

DOI:

https://doi.org/10.33394/jpu.v6i2.14760

Keywords:

Food Waste, Waste Processing, Household, Fermentation.

Abstract

This community service aims to improve the knowledge and skills of PKK cadres in managing food waste bg processing it into useful products. The implementation method of this community service used counseling and training in processing pineapple skin waste into fermented drinks. The target partners were PKK cadres in Sumput Village, Sidoarjo Regency. The activity evaluation instrument used a questionnaire with a data analysis technique, namely descriptive analysis through frequency testing. The results of this community service showed an increase in partner knowledge and insight regarding food waste and its management, this is indicated by changes in community behavior to be more concerned about the use of food ingredients. In addition, there was a transfer of technology to target partners regarding the processing of pineapple skin waste into fermented drinks.

Author Biographies

Endang Retno Wedowati, Universitas Wijaya Kusuma Surabaya

Agro-industrial Technology, Engineering Faculty

Fungki Sri Rejeki, Universitas Wijaya Kusuma Surabaya

Agro-industrial Technology, Engineering Faculty

Diana Puspitasari, Universitas Wijaya Kusuma Surabaya

Agro-industrial technologi, Engineering Faculty

Kejora Handarini, Universitas Dr. Soetomo

Agricultural Faculty

Retnani Rahmiati, Universitas Dr. Soetomo

Agricultural Faculty

References

Agustikawati, N., Riyadi, A., & Hamid, A. (2025). Pemberdayaan Kelompok PKK dalam Pengelolaan Limbah Minyak Goreng Bekas Berbasis Ecogreen. Jurnal Pengabdian UNDIKMA, 6(1), 62-69. doi:https://doi.org/10.33394/jpu.v6i1.13424.

Asmawati, Elly, N., Annuril, K.F., Ratnadhiani, A., Efendi, P., & Yosephine, B. (2023). Optimalisasi Peran Kader dalam Pencegahan Stunting melalui Peningkatan Nutrisi Baduta dan Ibu Menyusui. DINAMISIA: Jurnal Pengabdian Kepada Masyarakat, 7(3).

Diperta-tahanpangan (Dinas Pertanian dan Ketahanan Pangan). (2022). Ubah kulit nanas jadi pupuk organik cair. [Artikel online, diakses tanggal 1 Desember 2022]. Dinas Pertanian dan Ketahanan Pangan Kabupaten Sragen. http://pertanian.sragenkab.go.id/?p=945.

Elsaputra, Pato, U., & Rahmayuni. (2016). Pembuatan minuman probiotik berbasis kulit nanas (Ananas comosus (L) Merr) menggunakan Lactobacillus casei subsp casei R-68 yang diidolasi dari dadih. Jom Faperta. 3(1).

European Commission. (2014). Food Waste and its Impacts: European Week for Waste Reduction.

FAO (Food and Agricultural Organization of the United Nations). (2011). Global Food Losses and Food Waste-Extent, Causes and Prevention. Roma (IT): UN FAO.

Faperta-Uma (Fakultas Pertanian Universitas Medan Area). (2023). Turn pineapple skin into liquid organic fertilizer. [Artikel online, diakses tanggal 2 Januari 2023]. Fakultas Pertanian Universitas Medan Area. http://pertanian.uma.ac.id/ubah-kulit-nanas-jadi-pupuk-organik-cair/

Ibrahim W., Mulia, R., Nurhayati, Nelvida, & Berliana. (2016). Penggunaan kulit nanas fermentasi dalam ransum yang mengandung gulma berkhasiat obat terhadap konsumsi nutrient ayam broiler. Agripet. 16(2).

Kementerian Pendidikan dan Kebudayaan Riset dan Teknologi. (2022). Kamus Besar Bahasa Indonesia – fermentasi [Kamus online, diakses tanggal 17 Desember 2022]. Kementrian Pendidikan dan Kebudayaan Riset dan Teknologi.

Lipinski. B., Hanson C., Lomax, B., Kitiloja, L., & Waite, R. (2013). Installment 2 of Working Paper, Creating of Sustainable Food Future. Washington DC (US): World Resources Institute.

Manaroinsong A. (2015). Uji daya hambat ekstrak kulit nanas (Ananas comosus L.) terhadap bakteri Staphylococcus aureus secara in vitro. Jurnal Ilmiah Farmasi. 4(4), 27-33.

Narvanen, E., Mesiranta, N., Mattila, M. & Heikkinen. (2020). Food Waste Management. Springer Nature. Switzerland.

McKinsey Global Institute (MGI). (2011). Resource Revolution: Meeting the World’s Energy Materials, Food, and Water Needs. Washington DC (US): MGI.

Paritosh, K., Kushwaha, S.K., Yadav, M., Pareek, N., Chawade, A., & Vivekanand, V. (2017). Food Waste to Energy: An Overview of Sustainable Approaches for Food Waste Management and Nutrient Recycling. Hindawi BioMed Research International. Vol 2017, Article ID 2370927, 19 pages, https://doi.org/10.1155/2017/2370927.

Centre for Energy and Environment, Malaviya National Institute of Technology, Jaipur, Rajasthan 30

Pramushinta, IAK. (2018). Pembuatan pupuk organik cair limbah kulit nanas dengan enceng gondok pada tanaman tomat (Lycopersicon esculentum L.) dan tanaman cabe (Capsicum annuum L.). Journal of Pharmacy and Science. 3(2).

Ramadhan, B.R., Rangkuti, M.E., Safitri, S.I., Apriani, V., Raharjo, A.S., Titisgati, E.A., & Afifah, D.N. (2019). Pengaruh Penggunaan Jenis Sumber Gula dan Urea Terhadap Hasil Fermentasi Nata de Pina. Journal of Nutrition Collage, 8(1):49-52

Rizal, S., Marniza, & Nurainy, F. (2015). Pemanfaatan kulit nanas pada pembuatan minuman probiotik dengan jenis bakteri asam laktat berbeda. Seminar Nasional Sains dan Teknologi VI. Lembaga Penelitian dan Pengabdian Universitas Lampung, 3 November 2015. Lampung. Hal: 459 – 473.

Rizal S, Sumaryono, F Nurainy, & Merliyanisa. (2020). Pengaruh glukosa dan jahe merah terhadap karakteristik minuman probiotik dari kulit nanas madu. Jurnal Teknologi & Industri Hasil Pertanian. 25(2).

Sari, V.I. & Anggraini, A. (2023). Pemanfaatan Limbah Kulit Nanas (Ananas Comosus L. Merr) Sebagai Bahan Pembuatan Sirup Bernilai Ekonomi. COMSEP: Jurnal Pengabdian Kepada Masyarakat. 4(3): 253-260.

Sukriadi, E.H., Rustomo, W.T., & Artiana, R. (2022). Tepache kulit nanas sebagai bahan campuran minuman. Jurnal Pariwisata Indonesia. 18(1).

Susanti, A.D., Prakosa, T.P., & Prabawa H. (2013). Pembuatan bioetanol dari kulit nanas melalui hidrolisis dengan asam. Jurnal Ekuilibrium. 12(1).

Thi, N.B.D., Kumar, G., & Lin, C.Y. (2015). An overview of food waste management in developing countries: Current status and future perspective. Journal of Environmental Management. 157.

Downloads

Published

2025-05-25

How to Cite

Wedowati, E. R., Rejeki, F. S., Puspitasari, D., Handarini, K., & Rahmiati, R. (2025). Pengelolaan Food Waste Tingkat Rumah Tangga bagi Kader PKK di Desa Sumput Kabupaten Sidoarjo. Jurnal Pengabdian UNDIKMA, 6(2), 350–358. https://doi.org/10.33394/jpu.v6i2.14760

Issue

Section

Articles

Citation Check