Jurdimas Alkhidmah : Jurnal Pengabdian Masyarakat https://jurnal.stisalhilalsigli.ac.id/index.php/alkhidmah <p><strong>Jurdimas Alkhidmah: </strong>Journal of Community Service, published by the Center for Research and Community Service STI Syariah Al-Hilal Sigli. Alkhidmah Journal is published twice a year, namely april and october which discusses the practice and process of community service. This journal provides a forum for academics and practitioners to explore issues and reflect on practices related to community service services. Alkhidmah Journal is a journal dedicated to the publication of high quality community service articles that focus on implementing community service services.</p> <p>The mission of the Alkhidmah Journal is to become a leading peer-reviewed interdisciplinary journal to advance theory and practice related to all forms of community service, especially in the fields of Law, Economics and Education.</p> en-US Jurdimas Alkhidmah : Jurnal Pengabdian Masyarakat KREASI BUNGA HIAS BERBASIS LIMBAH RUMAH TANGGA UNTUK PENGUATAN KETERAMPILAN DAN PEMASARAN DIGITAL PEREMPUAN PUNTEUET https://jurnal.stisalhilalsigli.ac.id/index.php/alkhidmah/article/view/683 <p><em>This community service program aimed to improve homemakers' skills in transforming plastic and coconut-leaf waste into decorative flowers and introducing online product presentation. The program was held in Mesjid Punteuet Village, Lhokseumawe, on 9 June 2026 and involved 10 participants. Activities included coordination, material selection, demonstration, hands-on production, product-photo and description practice, marketplace simulation, and observational assessment. Four indicators were scored equally: neatness and creativity, compliance with production steps, promotional-content practice, and online-marketing practice. The participants achieved a mean score of 87.6 out of 100; five were rated very good and five good. Compliance with production steps recorded the highest attainment at 98.0%, while online-marketing practice reached 83.6%. A one-batch simulation produced 20 packages from IDR 295,000 in recorded costs. At IDR 35,000 per package, potential revenue was IDR 700,000 and the simulated gross surplus was IDR 405,000 before labor, equipment depreciation, logistics, platform charges, and unsold-product risk. The results demonstrate basic production and digital-presentation skills, but they do not establish waste reduction or increased income because no baseline, comparison group, sales monitoring, or waste-volume measurement was used.</em></p> Anhar Firdaus Nursyidah Nursyidah Mariana Mariana Yusmika Indah Diana Diana Copyright (c) 2026 Anhar Firdaus, Nursyidah Nursyidah, Mariana Mariana, Yusmika Indah, Diana Diana https://creativecommons.org/licenses/by/4.0 2026-10-23 2026-10-23 2 2 1 10 OPTIMALISASI KELAPA TUA MENJADI CAMILAN CRISPY MELALUI PENDAMPINGAN MUTU KEMASAN DAN KALKULASI USAHA https://jurnal.stisalhilalsigli.ac.id/index.php/alkhidmah/article/view/685 <p><em>This community service program assisted homemakers in Mesjid Punteuet Village, Lhokseumawe, in producing crispy coconut chips, using stand-up pouches and food-grade desiccant sachets, and calculating a simple production margin. The core activity was held on 11 June 2026 with 10 participants. The method comprised preliminary coordination, instructional explanation, demonstration, guided hands-on production, packaging practice, cost simulation, observational assessment, and reflection. Four equally weighted indicators were used: product quality, compliance with production steps, packaging practice, and cleanliness and work neatness. The participants achieved a mean score of 88.0 out of 100; eight were rated very good and two good. A one-batch simulation recorded IDR 295,000 in costs and produced 20 packages. At IDR 25,000 per package, potential revenue reached IDR 500,000 and the simulated gross surplus was IDR 205,000 before labor, equipment depreciation, utilities, distribution, regulatory compliance, and unsold-product risk. The program established basic production, packaging, and costing skills. However, the activity did not conduct standardized moisture, rancidity, food-safety, or shelf-life tests, so no claim is made that the packaging treatment extended product shelf life.</em></p> Mariana Mariana Yusmika Indah Nursyidah Nursyidah Anhar Firdaus Diana Diana Copyright (c) 2026 Mariana Mariana, Yusmika Indah, Nursyidah Nursyidah, Anhar Firdaus, Diana Diana https://creativecommons.org/licenses/by/4.0 2026-10-23 2026-10-23 2 2 11 20