Training for the Making of Singkong Leaves and Lele Fish for Communities in the Region of New Benda Kelurahan Pamulang-Tangerang Selatan

To increase community empowerment in the Benda Baru sub-district, Pamulang sub-district, South Tangerang City, in the form of product diversification of cassava leaves and catfish so that community welfare is created through optimizing the potential of cassava, processing various processed products of mashed beef jerky from cassava leaves and catfish that are varied, of high quality, nutritious and has a high selling value. This Community Service Program is aimed at the community as many as 16 mothers. The goal is to enable the community to plan and manage the potential of cassava to form/develop a group of people who are economically independent and prosperous. Outputs: (1) Products of cassava leaf jerky and catfish jerky (2) Publication of the activity of making pulverized cassava leaves and catfish jerky on YouTube. The method used in this activity is the provision of material, direct practice, and assistance. The presentation of the material was carried out in the local hall, with material on diversification of local food ingredients to introduce various alternative food sources and to introduce several examples of diversification of food based on existing local ingredients. The technique of making cassava leaves and catfish jerky is mentoring as well as the practice of making ground beef jerky and catfish jerky.

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Innovations Healthy Drinks in Source of Soybean in Community Empowerment through Entrepreneurship in Sukoharjo District

Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat ◽

10.29244/agrokreatif.4.1.68-74 ◽

2018 ◽

Vol 4 (1) ◽

pp. 68

Author(s):

Sholichah Rohmani ◽

Adi Yugatama ◽

Fea Prihapsara

Keyword(s):

Community Service ◽

Training And Development ◽

Community Empowerment ◽

Soya Bean ◽

Product Diversification ◽

Governance System ◽

Milk Processing ◽

Service Activity ◽

Soybean Processing

Community service activities with IbM scheme have been done in home industry of soybean milk processing in Sraten and Kartasura Village, Sukoharjo District. The aim of activities are all partners able process soybean juice into health drink product in ready to drink packaging, adn next can be as new economic commodity to the community. In addition, partners are expected to have a clear administrative and governance system in finance, production and, marketing as an effort to empower communities in Sukoharjo District. Considering the benefits of this soy essence is so great then product diversification is needed so that the product is more acceptable to the market. This program is done through several stages namely 1) Making soybeans into ready-to-drink; 2) Transfer of packing technology; 3) Product marketing and management aspects of soybean processing into beverages in ready-to-drink packaging as well as; and 4) Feasibility analysis of beverage production business made from soybean. Through IbM, training and development of soya bean processing technology is made into an economic commodity product in the form of beverages in ready-to-drink packaging, which can provide new economic alternatives in the community. After this program, the community service activity was conducted with the training and mentoring approach to the two partners, it was able to increase the quantity and quality of soybean beverage production where the yield of production increased almost twice from the original.

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Pemberdayaan Masyarakat Melalui Pengolahan Singkong menjadi Bahan Baku Produk Olahan Makanan di Desa Tarung Manuah, Kecamatan Basarang, Kabupaten Kapuas

PengabdianMu Jurnal Ilmiah Pengabdian kepada Masyarakat ◽

10.33084/pengabdianmu.v5i4.1346 ◽

2020 ◽

Vol 5 (4) ◽

pp. 404-409

Author(s):

Titin Apung Atikah

Keyword(s):

Community Service ◽

Raw Materials ◽

Human Life ◽

Food Products ◽

Community Empowerment ◽

Processed Food ◽

Knowledge And Skills ◽

Service Activities ◽

Service Activity ◽

Processed Products

Cassava is a type of plant that is easy to grow in various types of soil, and its cultivation method is relatively easy. The stems, leaves, and tubers of cassava have various benefits for human life. Limited knowledge and skills regarding the diversification of cassava-based processed products are an obstacle for which solutions must be sought. The purpose of this service activity is to empower the community, especially partners/target groups, through training on processing cassava into raw materials for processed food products. Community service activities carried out using training/mentoring and demonstrations/practices are one of the solutions that can be carried out for community empowerment. The results of community service activities show that all participants (100%) can actively participate in receiving all the knowledge and skills transferred and are interested in doing it themselves at home (100%). Processed products in the form of cassava flour will be consumed by themselves (77%) and sold (23%) with processed food products of cassava lunkhead (89%) and cassava noodles (11%), which were of high interest. This data shows that community service activities carried out by Palangka Raya University can contribute and become a solution to overcome problems faced by the community.

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Developing Cassava Based Frozen Products to Increase Housewife’s Income in Benda Baru Village, South Tangerang

Jurnal Pemberdayaan Masyarakat Madani (JPMM) ◽

10.21009/10.21009/jpmm.005.1.04 ◽

2021 ◽

Vol 5 (1) ◽

pp. 47-60

Author(s):

Mutiara Dahlia ◽

Cucu Cahyana

Keyword(s):

Community Service ◽

Household Income ◽

Product Innovation ◽

Community Empowerment ◽

State University ◽

Great Opportunity ◽

Direct Practice ◽

Current State ◽

Art And Culture ◽

Snack Products

Frozen snacks innovation is a food that is currently in trend and has a great opportunity to be developed. Referring to the Jakarta State University community service program 2020-2024 it is directed at 4 (four) focus activities, namely: Education; Public welfare; Art and culture; and Environment. Broadly speaking, the implementation of the PKM program is community empowerment in preparing PKM plans for the community in the form of product innovation originating from cassava tubers, thereby increasing culinary productivity through optimizing cassava tubers and can increase household income generating. The aim is to increase the community's ability to plan and manage the potential of cassava tubers as an effort to form a group of people who are economically independent and prosperous. Another goal is to stimulate the productivity of household culinary businesses that are widely cultivated by housewives in Benda Baru village, South Tangerang, especially in the current state of the Covid-19 pandemic. The method used in this activity is the provision of material, direct practice, and assistance in making frozen snack products, namely french fries and cassava croquettes using cassava tubers as one of the variations of the local ingredients used.

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Pemberdayaan Masyarakat Kecamatan Nawangan, Kabupaten Pacitan Melalui Penganekaragaman Olahan Daun Cincau Hitam

PRIMA: Journal of Community Empowering and Services ◽

10.20961/prima.v2i2.36117 ◽

2018 ◽

Vol 2 (2) ◽

pp. 40

Author(s):

Ardhea Mustika Sari ◽

Sumani Sumani ◽

Diffah Hanim ◽

Supriyadi Supriyadi

Keyword(s):

Community Service ◽

Economic Value ◽

Food Products ◽

Community Empowerment ◽

Processed Food ◽

Service Program ◽

High Fiber ◽

Antioxidant Content ◽

Three Stages ◽

Processed Products

Black cincau leaf (Mesona palustris BL) is one of the main commodities of Nawangan District, Pacitan Regency which has high fiber and antioxidant content. In general, the cincau leaves produced at Nawangan are only sold in the form of dried leaves so that their economic value is low. Processing of dried black grass jelly leaves into processed food products can increase its economic value. The problem faced by the Nawangan community in an effort to increase the economic value of cincau leaves is that the Nawangan people do not yet have the skills and knowledge regarding various forms of processed which have a higher selling value. Through the Community Empowerment Community Service program, efforts are made to diversify processed products of black cincau leaves in the form of pastry products (nastar and cookies). This program aims to improve the skills of the Nawangan community in processing black cincau leaves into several food products that have high selling value. This activity was carried out in three stages, namely socialization, implementation of training and monitoring. The outputs produced in this activity are processed products of black cincau leaves which are expected to be the superior products of the Nawangan District.

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Introduction to the Special Issue: Foods of Plant Origin

Foods ◽

10.3390/foods8110555 ◽

2019 ◽

Vol 8 (11) ◽

pp. 555

Author(s):

Yasmina Sultanbawa ◽

Michael E. Netzel

Keyword(s):

Food Sources ◽

Plant Food ◽

Plant Origin ◽

Special Issue ◽

Preparation Methods ◽

Food Ingredients ◽

Health Promoting ◽

Alternative Food Sources ◽

Processing And Storage ◽

Processing Properties

Plant food is usually rich in health-promoting ingredients such as polyphenols, carotenoids, betalains, glucosinolates, vitamins, minerals and fibre. However, pre- and post-harvest treatment, processing and storage can have significant effects on the concentration and composition of these bioactive ingredients. Furthermore, the plant food matrix in fruits, vegetables, grains, legumes, nuts and seeds is very different and can affect digestibility, bioavailability, processing properties and subsequently the nutritional value of the fresh and processed food. The Special Issue ‘Foods of Plant Origin’ covers biodiscovery, functionality, the effect of different cooking/preparation methods on bioactive (plant food) ingredients, and strategies to improve the nutritional quality of plant food by adding other food components using novel/alternative food sources or applying non-conventional preparation techniques.

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PEMANFAATAN TEPUNG TALAS DAN FORMULA TEMPE SEBAGAI BAHAN PEMBUAT COOKIES

Jurnal Riset Hesti Medan Akper Kesdam I/BB Medan ◽

10.34008/jurhesti.v2i1.30 ◽

2017 ◽

Vol 2 (1) ◽

pp. 11

Author(s):

Nur Asnah Sitohang ◽

Farida Linda Sari Siregar

Keyword(s):

Nutritional Status ◽

Community Service ◽

Child Growth ◽

Soy Sauce ◽

Food Sources ◽

Additional Food ◽

Food Diversity ◽

Taro Flour ◽

Processed Products ◽

Nutritional Status Of Children

Intake of nutritious foods is very important for pre schools in order to grow and develop optimally. One of the food sources of energy (non starch food) is the tuber of taro bogor. Bulbs taro bogor used as food industry materials can be processed into flour taro and made into various processed products such as dry bread, meatballs, and others. While as a source of vegetable protein from beans are soybeans that have been consumed by the community, among others, tempe, soy sauce, and others. Community service method used is education, training of cookie making based on taro flour and tempe formula, early detection and early intervention deviation of child growth and mentoring. This community service aims to empower the mother of pre school age in utilizing taro flour and tempe formula in order to develop food diversity and increase the appropriate knowledge and improve the nutritional status of children. This community service is done at Posyandu Klinik Bersalin Mawar Babar Sari and Posyandu Anggrek 1 Klinik Bersalin Marinta Ulina in Desa Baru, Pancur Batu ,Deli Serdang. The result of this dedication to the community is that mothers are able to make taro flour, tempe formula and process it into cookies well and increase the nutritional status of children. It is therefore advisable for the mother to be diligent in making cookies and making it an additional food for pre schools.Keywords: Cookies, Flour Taro, Formula Tempe, Nutritional Status, Pre school

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Processed Product Innovations Made from Rusip on Bangka Island [Inovasi Produk Olahan Berbahan Dasar Rusip di Pulau Bangka]

Proceeding of Community Development ◽

10.30874/comdev.2018.432 ◽

2019 ◽

Vol 2 ◽

pp. 692

Author(s):

Santi Palupi ◽

Budi Riyanto ◽

Nami Fitricia Pasaribu

Keyword(s):

Community Service ◽

Brown Sugar ◽

Unique Type ◽

Culinary Tourism ◽

Process Innovations ◽

Cassava Leaves ◽

The People ◽

Long Time ◽

Processed Products ◽

Almost All

Bangka Island itself has special foods, including brain-brain, pineapple cake, sting, trigger, kemplang, pantiaw, tahukok, rusip. Among the typical foods of Bangka Island there is one unique type of food that is rusip. Rusip is a traditional food for the people of Bangka Island. At first glance, there is nothing interesting about the typical Bangka cuisine. Rusip is a chili sauce made from anchovy or bilis. The color is cloudy, the smell is pungent, and the flesh of the fish is smooth. Rusip is made from fermented bilis fish (Clupeoides borneensis) After the fish is fermented and emits an acidic odor, then it is processed with onions, chili with brown sugar, rice crust water, salt, and also key oranges. "Rusip can be eaten in the morning, afternoon and night. Rusip is also considered to be a side dish at meals or commonly eaten with cassava leaves, kangkung leaves and also dipped with cucumbers and eggplants or other vegetables. Almost all regions in Bangka produce rusip. small or home industry In general, rusip products have the appearance of whole fish that starts to crumble, cloudy and runny with gray and brown color, salty and sour taste, and fishy and sour aroma which is a characteristic of fermented products. rusip that cannot last for a long time, it is necessary to process innovations based on rusip to bring up new processed products, besides that the rusip can be easily accepted by many people. Based on this, there is a need for community service that emphasizes innovation processed products made from russip-based products, while the participants in the community service activities were women P KK who are members of the National Crafts Council of the Bangka Province with a total of 30 people. From the results of counseling, discussions, and demonstrations carried out for PKK mothers, it can be concluded that the importance of understanding the scope of culinary tourism and the importance of culinary tourism in the development of tourism in an area can improve people's income, culinary can preserve regional specialties. Thus the community will feel ownership and feel proud of the local cuisine that exists.

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Pengembangan UMKM Dupa Melalui Strategi Marketing Berbasis Kemitraan

PATRIA ◽

10.24167/patria.v1i2.2306 ◽

2019 ◽

Vol 1 (2) ◽

pp. 125

Author(s):

Endi Sarwoko ◽

Iva Nurdiana Nurfarida ◽

Ninik Indawati ◽

Moh. Ahsan

Keyword(s):

Marketing Strategy ◽

Community Service ◽

Small And Medium Enterprises ◽

Product Diversification ◽

Service Activities ◽

Business Income ◽

Product Marketing ◽

Medium Enterprises ◽

Marketing Cooperation

Abstrak — Kegiatan pengabdian pada masyarakat dilaksanakan di Desa Petungsewu Kecamatan Wagir Kabupaten Malang sebagai Desa Mitra, dengan fokus pada pemberdayaan usaha mikro kecil dan menengah (UMKM) dupa. Masalah yang dihadapi pengrajin dupa di desa Mitra adalah masih menghasilkan dupa mentah, kesulitan pemasaran sehingga pendapatan usaha masih rendah. Tujuan program adalah untuk meningkatkan pendapatan masyarakat pengrajin dupa melalui diversifikasi produk yaitu menghasilkan produk dupa wangi kemasan, dan penerapan strategi pemasaran produk dengan pola kemitraan. Metode yang diterapkan adalah pelatihan dan pendampingan produksi dupa wangi kemasan, penciptaan merek dagang, dan merintis kemitraan dengan pelaku usaha dupa yang sudah berhasil. Pelatihan dan pendampingan dilaksanakan sebagai bagian dari pengembangan hasil produksi atau diversifikasi produk, sehingga tidak hanya memproduksi dupa setengah jadi, tetapi mampu menghasilkan produk jadi dikemas dan siap dijual. Pola kemitraan yang dilakukan dengan cara perdagangan umum dalam bentuk kerjasama pemasaran, produk dari pengrajin dupa dari desa mitra disetorkan kepada pelaku usaha mitra untuk dijual. Hasil kegiatan pengrajin dupa sudah mampu menghasilkan dupa wangi kemasan dengan merk Gunung Katu sebagai produk unggulan, produk dupa wangi Gunung Katu mulai dikenal pasar, dan memperoleh nilai tambah usaha berupa peningkatan pendapatan.Abstract — Community service activities are carried out in Petungsewu Village, Wagir District, Malang Regency as Mitra Village, with a focus on empowering incense micro, small and medium enterprises (MSMEs). The problem faced by incense craftsmen in Mitra village is that it still produces raw incense, marketing difficulties so that business income is still low. The aim of the program is to increase the income of the community of incense craftsmen through product diversification, namely producing fragrant incense packaging products, and implementing a product marketing strategy with a partnership pattern. The method applied is training and mentoring the production of fragrant incense packaging, creating trademarks, and initiating partnerships with successful incense businesses. Training and assistance are carried out as part of the development of production or product diversification, so that not only producing semi-finished incense, but able to produce finished products that are packaged and ready for sale. The partnership pattern is carried out by means of general trading in the form of marketing cooperation, products from incense craftsmen from partner villages are deposited to partner business actors for sale. The results of the incense craftsman activity has been able to produce incense fragrance packaging with the Gunung Katu brand as a superior product, Gunung

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Microalgae as Sustainable Bio-Factories of Healthy Lipids: Evaluating Fatty Acid Content and Antioxidant Activity

Marine Drugs ◽

10.3390/md19070357 ◽

2021 ◽

Vol 19 (7) ◽

pp. 357

Author(s):

Tiago A. Conde ◽

Bruna F. Neves ◽

Daniela Couto ◽

Tânia Melo ◽

Bruno Neves ◽

...

Keyword(s):

Antioxidant Activity ◽

Antioxidant Activities ◽

Fatty Acid Content ◽

Scenedesmus Obliquus ◽

Food Sources ◽

Gas Chromatography Mass Spectrometry ◽

Nannochloropsis Oceanica ◽

Omega 3 ◽

Bioactive Lipids ◽

Food Ingredients

The demand for sustainable and environmentally friendly food sources and food ingredients is increasing, and microalgae are promoted as a sustainable source of essential and bioactive lipids, with high levels of omega-3 fatty acids (ω-3 FA), comparable to those of fish. However, most FA screening studies on algae are scattered or use different methodologies, preventing a true comparison of its content between microalgae. In this work, we used gas-chromatography mass-spectrometry (GC-MS) to characterize the FA profile of seven different commercial microalgae with biotechnological applications (Chlorella vulgaris, Chlorococcum amblystomatis, Scenedesmus obliquus, Tetraselmis chui, Phaeodactylum tricornutum, Spirulina sp., and Nannochloropsis oceanica). Screening for antioxidant activity was also performed to understand the relationship between FA profile and bioactivity. Microalgae exhibited specific FA profiles with a different composition, namely in the ω-3 FA profile, but with species of the same phylum showing similar tendencies. The different lipid extracts showed similar antioxidant activities, but with a low activity of the extracts of Nannochloropsis oceanica. Overall, this study provides a direct comparison of FA profiles between microalgae species, supporting the role of these species as alternative, sustainable, and healthy sources of essential lipids.

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Pepper powder marketing training in Salo Palai Village, Muara Badak District, Kutai Kartanegara Regency

Community Empowerment ◽

10.31603/ce.6199 ◽

2021 ◽

Vol 6 (11) ◽

pp. 2093-2096

Author(s):

Ratna Wulaningrum ◽

Amiril Azizah ◽

Dita Andansari

Keyword(s):

Community Service ◽

Product Diversification ◽

Granular Form ◽

East Kalimantan ◽

Service Activities ◽

Pepper Powder ◽

And Training

Salo Palai Village is one of the villages in Kutai Kartanegara Regency, East Kalimantan which has the superior commodity of pepper 'Malonan'. Pepper land in Salo Palai Village reaches 169 ha with a productivity of 1.9 tons/ha. The pepper harvest is sold in granular form at a price of IDR 30,000.00/kg and there is no product diversification, such as pepper powder. This is what makes there is no increase in the selling value of pepper that has been produced by farmers. Community service activities in the marketing of powder pepper are expected to be an effort to provide an understanding of the importance of product diversification as an effort to increase selling value. The methods used are tutoring and training. This activity results the pepper powder products in packaged bottles with labels, which are expected to increase values.

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