scholarly journals Pemberdayaan Masyarakat Berbasis Teknologi Pengolahan Pangan Lokal Singkong Pada Produk Churros dan Éclair

Sarwahita ◽  
2022 ◽  
Vol 19 (01) ◽  
pp. 108-118
Author(s):  
Mahdiyah Mahdiyah ◽  
Mutiara Dahlia ◽  
Fildzah Rudyah Putri ◽  
Hana Sonia ◽  
Monnica Dwi S
Keyword(s):  
Community Service ◽  
Wheat Flour ◽  
Local Food ◽  
Product Evaluation ◽  
Great Opportunity ◽  
Food Ingredients ◽  
Service Activity ◽  
Entrepreneurial Training ◽  
High Level ◽  
Almost All

Abstract  Churros and éclairs have almost the same type of dough and are easy to process. Currently, churros and éclair are snacks that are trending and much favored by the public, especially teenagers and children. Thus, churros and éclair become snacks that have a great opportunity to be seeded as business products with great potential. Both use the main ingredient in the form of wheat flour, which until now is still an imported product. Optimal use of local food ingredients to substitute for imported food is a government program that we should support and assist in its realization. While cassava is one of the local food ingredients found in almost all regions of Indonesia. In this case, by using science and technology, this cassava can be further processed into flour which can later function as a substitute for wheat flour. Through Community Service activities, the use of cassava as a substitute for wheat flour in making churros and éclairs is socialized to the wider community. The activities carried out consisted of stages 1) Delivery of material information; 2) Preparation and preparation of formulas; 3) Implementation of entrepreneurial training in the practice of making churros and eclairs; and 4) Product evaluation and discussion. The purpose of this community service activity (PKM) is to help improve the family's economy through the production of churros and éclair substitutes for cassava flour. The results of this PKM activity were assessed by the participants, that the way of delivery and the suitability of the material, the process of making Churros and Eclair, the duration generally described a positive value and gave a high level of satisfaction. So that there is a desire to do similar activities again.    Abstrak Churros dan éclair merupakan kue yang memiliki jenis adonan yang hampir sama dan mudah proses pengolahannya. Saat ini churros dan éclair merupakan makanan ringan yang sedang trend dan banyak digemari oleh kalangan masyarakat, utamanya remaja dan anak-anak. Dengan demikian, churros dan éclair menjadi makanan ringan yang memiliki peluang besar untuk diunggulkan sebagai produk usaha yang sangat potensial. Keduanya menggunakan bahan utama berupa tepung terigu, yang selama ini masih berupa produk import. Penggunaan bahan pangan lokal secara optimal untuk pengganti pangan impor merupakan program pemerintah yang seharusnya kita dukung dan bantu dalam perealisasiannya. Sementara singkong merupakan salah satu bahan pangan lokal yang ditemui hampir di seluruh daerah Indonesia. Dalam hal ini, dengan menggunakan iptek, singkong ini dapat diolah lebih lanjut menjadi tepung yang nantinya dapat berfungsi sebagai subtitusi tepung terigu. Melalui kegiatan Pengabdian kepada Masyarakat, pemanfaatan singkong sebagai substitusi tepung terigu dalam pembuatan churros dan éclair ini disosialisasikan kepada masyarakat luas. Kegiatan yang dilakukan terdiri dari tahap 1) Penyampaian informasi materi; 2) Persiapan dan pembuatan formula; 3) Pelaksanaan pelatihan kewirausahaan praktik pembuatan churros dan éclair; dan 4) Evaluasi produk dan diskusi. PKM ini dilaksanakan secara online pada tanggal 16 September 2021. Tujuan kegiatan pengabdian kepada masyarakat (PKM) ini adalah membantu meningkatkan perekonomian keluarga melalui produksi churros dan éclair subtitusi tepung singkong. Hasil kegiatan PKM ini dinilai peserta, bahwa cara penyampaian dan kesesuaian materi, proses pembuatan churros dan éclair, durasi secara umum menggambarkan nilai positif dan memberi tingkat kepuasan yang tinggi. Sehingga ada keinginan dilakukan kembali kegiatan sejenis.

scholarly journals Karakteristik Kimia dan Organoleptik Biskuit dengan Penambahan Tepung Kacang Kedelai (Glycine max) dan Tepung Kulit Buah Naga Merah (Hylocereus costaricensis)

2021 ◽  
Vol 4 (1) ◽  
pp. 52-65
Author(s):  
Dian Puspita ◽  
Noor Harini ◽  
Sri Winarsih
Keyword(s):  
Wheat Flour ◽  
Local Food ◽  
Block Design ◽  
Crude Fiber ◽  
Soybean Flour ◽  
Fruit Peel ◽  
Food Ingredients ◽  
Randomized Block Design ◽  
Dragon Fruit ◽  
High Level

Indonesia is a country that has a high level of biscuit consumption. This is supported by many local food commodities. Therefore, many food products have emerged that use local food ingredients, such as bread, biscuits and cakes. One effort that can be made to enrich the nutritional content of biscuits is to add soybean flour which is rich in protein and flour of red dragon fruit peel which is rich in dietary fiber. The purpose of this study was to determine the effect of the ratio of wheat flour, soybean flour and red dragon fruit peel flour to chemical and organoleptic quality of biscuits. This research used a simple randomized block design with ratio of wheat flour, soybean flour, and red dragon fruit peel flour consisting of 10 levels: P0 (100%:0%:0%), P1 (80%:10%:10%), P2 (70%:20%:10%), P3 (60%:30%:10%), P4 (75%:10%:15%), P5 (65%:20%:15%), P6 (55%:30%:15%), P7 (70%:10%:20%), P8 (60%:20%:20%), P9 (50%:30%:20%). Each level is repeated 2 times. The parameters being observed were level of protein, fat, crude fiber, water, ash, and organoleptics (aroma, taste and texture). The results showed that the proportion of wheat flour, soybean flour and red dragon fruit peel flour had a very significant effect on level of water, protein, crude fiber, and organoleptic (taste, aroma, and texture). Treatment of biscuits with proportion of wheat flour 60%: 30% soybean flour: 10% red dragon fruit peel flour was the best treatment with level of water 6,58%, ash 0,76%, fat 27,95%, protein 9,74%, crude fiber 6,10%, organoleptic of taste 4,65 (delicious), aroma (rather tasty), and texture (rather not hard)

scholarly journals PELATIHAN PENGOLAHAN ANEKA KUDAPAN BERBAHAN BAKU PANGAN LOKAL (ALPUKAT) SEBAGAI UPAYA PENINGKATAN EKONOMI KELUARGA DI NAGARI PADANG LAWEH MALALO KECAMATAN BATIPUH SELATAN KABUPATEN TANAH DATAR

2021 ◽  
Vol 5 (1) ◽  
pp. 102
Author(s):  
Wiwik Gusnita ◽  
Rahmi Holinesti ◽  
Dikki Zulfikar ◽  
Kasmita Kasmita ◽  
Ranggi Rahimul Insan
Keyword(s):  
Community Service ◽  
Technical Assistance ◽  
Local Food ◽  
Problem Analysis ◽  
Scientific Publications ◽  
Food Ingredients ◽  
Family Economy ◽  
Training Materials ◽  
Service Activities ◽  
Service Activity

Pelatihan pengolahan aneka kudapan berbahan baku pangan lokal (Alpukat) merupakan suatu keagiatan pengabdian kepada masyarakat bertujuan untuk memberikan solusi dari permasalahan yang dihadapi oleh masyarakat khususnya ibu-ibu rumah tangga dalam menghasilkan aneka kudapan yang beranekaragam berbasis bahan pangan lokal. Seorang istri sebagai pengelola rumah tangga, haruslah mampu menggali potensi dan sumber daya yang ada. Jika sumber daya tersebut dapat dikelola dengan baik, maka akan sangat bermanfaat dalam mendongkarak taraf kehidupan dan ekonomi keluarga. Terkait dengan hal tersebut, maka dirasa perlu untuk memberikan keterampilan boga kepada ibu rumah tangga, sehingga diharapkan dapat menambah keterampilan yang dapat digunakan untuk berwirausaha. Berdasarkan analisis masalah di atas, maka usulan model kegiatan adalah: Pelatihan peningkatan kreatifitas membuat aneka kudapan berbasis bahan pangan lokal, serta pendampingan teknis bagi ibu –ibu rumah tangga yang tergabung dalam PKK Padang Laweh Malalo Kabupaten Tanah Datar, mulai dari perencanaan, pelaksanaan, sampai pengelolaan usaha. Metode yang dilakukan dalam kegiatan Pengabdian Kepada Masyarakat yaitu:  Memberikan beberapa alat, bahan pelatihan, serta modul materi pelatihan yang akan dilaksanakan; Penyajian materi sesuai dengan isi buku resep ditambah mengenai materi gizi makanan, hygine dan sanitasi, manajemen dapur, dan kewirausahaan terkait jenis produk yang diajarkan serta usaha yang akan dijalankan; serta Pelatihan pembuatan beberapa jenis aneka kudapan berbasis bahan pangan lokal (alpukat). Target luaran kegiatan adalah : Peserta dapat meningkatkan pengetahuan dan keterampilan dalam menghasilkan aneka kudapan; Peserta mampu menata dan mengelola usaha mereka dengan baik dan berkelanjutan; terdapatnya aneka kudapan khas berbasis pangan lokal (Alpukat) yang dapat dijadikan sebagai oleh-oleh bagi konsumen; serta dihasilkannya publikasinya ilmiah hasil kegiatan Pengabdian Kepada Masyarakat ini melalui jurnal nasional maupun media masa. Kata kunci: Ibu Rumah Tangga, Remaja Putri, Pelatihan, Olahan, Alpukat ABSTRACT Training on the processing of various snacks made from local food (Avocado) is a community service activity aimed at providing solutions to problems faced by the community, especially housewives, in producing various snacks based on local food ingredients. A wife as a household manager must be able to explore the potential and existing resources. If these resources can be managed properly, it will be very useful in boosting the standard of living and the family economy. Related to this, it is necessary to provide cooking skills to housewives, so that it is hoped that they can add skills that can be used for entrepreneurship. Based on the problem analysis above, the proposed activity model is: Training to increase creativity in making various snacks based on local food, as well as technical assistance for housewives who are members of PKK Padang Laweh Malalo, Tanah Datar Regency, starting from planning, implementing, business management. The methods used in the Community Service activities are: Providing several tools, training materials, and training material modules to be implemented; Presentation of material following the contents of the recipe book plus the material on food nutrition, hygiene and sanitation, kitchen management, and entrepreneurship related to the type of product taught and the business to be run; as well as training in making several types of snacks based on local food ingredients (avocado). The target outputs of the activity are: Participants can improve their knowledge and skills in producing various snacks; Participants can organize and manage their business properly and sustainably; the availability of various typical local food-based snacks (avocado) which can be used as souvenirs for consumers; as well as producing scientific publications of the results of these Community Service activities through national journals and mass media. Keywords: Housewives, Young Women, Training, Processed, Avocado

scholarly journals Sosialisasi pentingnya social distancing dan mencegah pola hidup dalam upaya memutus rantai penyebaran covid-19

2021 ◽  
Vol 1 (1) ◽  
pp. 63-68
Author(s):  
Maria Herlinda Dos Santos ◽  
Hasnah Hasnah ◽  
Umrah Bahar
Keyword(s):  
Community Service ◽  
Healthy Lifestyle ◽  
Human Life ◽  
Physical Contact ◽  
Social Distancing ◽  
Hand Sanitizer ◽  
Youth Organization ◽  
Service Activity ◽  
Almost All ◽  
Age And Sex

Covid-19 is one of the outbreaks whose spread is very significant in human life today, almost all circles discuss and anticipate this outbreak in various ways, some are washing their hands all the time using soap, some are cleaning their hands by using a hand sanitizer, some even do sports and maintain their diet so that their immunity is maintained during this pandemic. Given that Covid-19 is transmitted through physical contact and regardless of age and sex. Therefore, apart from exercising and adjusting our diet, we are also obliged to have adequate rest. In this community service activity aimed at Karang Taruna to participate in the socialization of "The Importance of Social Distancing and Preventing Lifestyles in Efforts to Break the Chain of Covid-19 Spread in Tarowang Village, Tarowang District, Jeneponto Regency". The method used is door-to-door socialization with attention to distance when communicating with the community with partners, namely Tarowang Village Youth Organization, Tarowang District. As a result of this activity, the community and Karang Taruna take part in participating and getting the benefits of social distancing and a healthy lifestyle.

scholarly journals Pengedukasian Umkm Jegeg Bali Tailor melalui Transformasi Digital Selama Pandemi Covid-19 di Tabanan-Bali

2021 ◽  
Vol 9 (1) ◽  
Author(s):  
Kadek Adi Wibawa ◽  
Ni Made Devi Mayanti
Keyword(s):  
Community Service ◽  
Product Packaging ◽  
Social Distancing ◽  
Direct Observations ◽  
Political Implications ◽  
Service Activity ◽  
The Government ◽  
Almost All ◽  
Promotion Process ◽  
The Impact

Abstract. The existence of the Covid-19 pandemic requires people to comply with health protocols established by the government, such as wearing masks, social distancing, traveling outside the house only when there is an interest, and diligently washing their hands properly and using soap. The Covid-19 pandemic has economic, social and political implications not only for big countries but almost all countries in the world. Indonesia is one of the countries affected especially on the economic side. Indonesia which is dominated by Usaha Mikro Kecil Menengah (UMKM) needs to pay special attention to this sector because the contribution of UMKM to the National economy is quite large. The target of this community service is an UMKM that is engaged in the production of sewing women's kebaya and formal clothes. Based on the results of direct observations, there were problems faced by UMKM, namely the problem of lack of product promotion media and the absence of financial records at UMKM. Activities carried out include assisting the online promotion process by utilizing social media and e-commerce, creating logos and product packaging innovations, and making financial records for UMKM. In its implementation, activities are carried out online and offline. This community service activity is expected to help UMKM in the economic sector due to the impact caused by Covid-19.Key Words: The impact of Covid-19, UMKM, online promotions, and product innovationAbstrak. Adanya pandemi Covid-19 mewajibkan masyarakat mematuhi protokol kesehatan yang ditetapkan oleh pemerintah, seperti memakai masker, menjaga jarak atau social distancing, bepergian keluar rumah hanya saat ada kepentingan, dan rajin mencuci tangan dengan benar dan menggunakan sabun. Pandemi Covid-19 memberikan implikasi ekonomi, sosial, dan politik tidak saja pada negara-negara besar akan tetapi hampir seluruh negara di dunia. Indonesia adalah salah satu negara yang terdampak terutama pada sisi ekonomi. Indonesia yang didominasi oleh Usaha Mikro, Kecil, dan Menengah (UMKM) perlu memberikan perhatian khusus terhadap sektor ini karena kontribusi UMKM terhadap perekonomian Nasional yang cukup besar. Sasaran pengabdian pada masyarakat ini merupakan sebuah UMKM yang bergerak dibidang produksi menjahit kebaya wanita dan pakaian formal. Berdasarkan hasil observasi yang  dilakukan secara langsung, ditemukan permasalahan yang dihadapi UMKM ini, yaitu masalah kurangnya media promosi produk dan tidak adanya catatan keuangan pada UMKM. Kegiatan yang dilakukan adalah membantu proses promosi secara online dengan memanfaatkan media sosial dan e-commerce, pembuatan logo dan inovasi kemasan produk, serta pembuatan catatan keuangan untuk UMKM. Dalam pelaksanaannya kegiatan dilakukan secara online dan offline. Kegiatan pengabdian pada masyarakat ini diharapkan dapat membantu UMKM dalam bidang ekonomi akibat dampak yang disebabkan oleh Covid-19.Kata kunci: Dampak Covid-19, UMKM, promosi online, dan inovasi produk

scholarly journals PENGELOLAAN KAIN TENUN SONGKET KHAS PALEMBANG DI DESA PEDU KABUPATEN JEJAWI KECAMATAN OGAN KOMERING ILIR (OKI)

2020 ◽  
Vol 1 (1) ◽  
pp. 21
Author(s):  
Hidayat Hidayat ◽  
Gunadi Gunadi ◽  
Lazi Arlangga ◽  
Firda Yulianti
Keyword(s):  
Qualitative Research ◽  
Community Service ◽  
Research Data ◽  
Qualitative Approach ◽  
Woven Fabric ◽  
General Strategy ◽  
Great Opportunity ◽  
Service Activity ◽  
Village People ◽  
Descriptive Method

Abstract: Management in general can be said that the stages in carrying out or carrying out management include: planning, organizing, implementing, and controlling. The method of implementation is a general strategy adopted in the collection and analysis of data needed to answer the problem being investigated or investigated. The approach used is a qualitative approach with a descriptive method, which provides a great opportunity for researchers to describe field findings in Pedu Village. Type of qualitative research. Data collection techniques, as follows: observation, documentation, interviews. The results of this community service activity are Pedu village people who manage varied songket cloths, this activity is an effort of craftsmen to increase the attractiveness of buyers by selling songket cloth at low prices but not at a loss and changing yarn variations and motifs used in making songket. Palembang Typical Songket Woven Fabric in Pedu Village, Jejawi District, Ogan Komering Ili Regency (OKI) 2020, is expected to be one of the efforts to empower songket cloth better in the future so that it can develop rapidly.

scholarly journals Peningkatan Pengetahuan Guru MTS Al Washliyah 19 Percut Mengenai Pemenuhan Kebutuhan Gizi Berbasis Pangan Lokal

2022 ◽  
Vol 1 (1) ◽  
pp. 185-191
Author(s):  
Wina Dyah Puspita Sari ◽  
Erni Rukmana ◽  
Hardi Firmansyah ◽  
Risti Rosmiati
Keyword(s):  
Nutrition Education ◽  
Community Service ◽  
Local Food ◽  
T Test ◽  
Test Material ◽  
Nutritional Requirements ◽  
Post Test ◽  
Service Activity ◽  
Descriptive Method ◽  
Paired T Test

ABSTRAKPemenuhan kebutuhan gizi berbasis pangan lokal merupakan implementasi dari panduan Pedoman Gizi Seimbang (PGS). Pemberian pengetahuan berkaitan dengan pemenuhan kebutuhan gizi pada guru dapat memberikan manfaat bagi lingkungan sekitar, terutama pada siswa di Sekolah. Tujuan kegiatan pengabdian kepada masyarakat ini adalah untuk meningkatkan pengetahuan guru tentang pemenuhan kebutuhan gizi berbasis pangan lokal. Kegiatan pengabdian berupa pendidikan gizi dengan metode ceramah dan diskusi kepada 15 orang guru MTs Al Washliyah 19 Percut. Adapun rincian kegiatannya adalah pembukaan, pre-test, penyampaian materi dan tanya jawab, post-test serta penutupan. Data pre-posttest dianalisis secara deskriptif dan uji beda paired t-test. Hasil analisis menunjukkan bahwa pengetahuan guru terkait pemenuhan kebutuhan gizi berbasis pangan lokal meningkat signifikan (p<0,05). Berdasarkan hasil tersebut dapat disimpulkan bahwa pendidikan gizi efektif meningkatkan pengetahuan gizi guru MTs Al Washliyah 19 mengenai pemenuhan kebutuhan gizi berbasis pangan lokal. Kata Kunci: Gizi seimbang, pangan lokal, pendidikan gizi ABSTRACTFulfillment of local food-based nutritional requirements is the implementation of the Guidelines for Balanced Nutrition (PGS). Efforts to increase teachers' knowledge about it can benefit their environment, especially for students. This community service activity aimed to increase MTs Al Washliyah 19 Percut teachers' knowledge about fulfilling local food-based nutritional requirements. The nutrition education for 15 teachers used the discussion method. The activities consist of opening, pre-test, material presentation and discussion, post-test, and closing session. The pre-posttest data were analyzed using the descriptive method and paired sample t-test. The results showed that teachers' knowledge regarding the fulfillment of local food-based nutritional requirements increased significantly (p<0.05). Nutrition education effectively increases the knowledge of MTs Al Washliyah 19 teachers regarding the fulfillment of local food-based nutritional requirements. Keywords: Balanced nutrition, local food, nutrition education

scholarly journals PELATIHAN MOZAIK BAGI SISWA-SISWI DI SMP MUHAMMADIYAH PADANGPANJANG

2021 ◽  
Vol 5 (1) ◽  
pp. 926
Author(s):  
Alipuddin Alipuddin ◽  
Ranelis Ranelis ◽  
Rahmad Wahington
Keyword(s):  
Community Service ◽  
Interior Decoration ◽  
Direct Practice ◽  
Lecture Method ◽  
Material Environment ◽  
West Sumatra ◽  
Service Activity ◽  
Different Shapes ◽  
Almost All ◽  
Wall Decoration

ABSTRAKPengabdian Kepada Masyarakat Dengan Judul ”Pelatihan Mozaik Bagi Siswa-Siswi Di Smp Muhammadiyah Padangpanjang” ini bertujuan supaya siswa dan siswi di SMP Muhammadiyah Padangpanjang mampu untuk membuat benda kerajinan berupa hiasan dinding dengan teknik mozaik. Mozaik merupakan sebuah teknik dalam seni dekorasi dan juga merupakan aspek dari dekorasi interior. Sasaran dari kegiatan pengabdian ini adalah siswa dan siswi SMP Muhamadiyah Padang Panjang Sumatera Barat. Pelatihan ini dilakukan dengan dua metode yaitu metode ceramah dan metode demonstrasi. Metode ceramah dilakukan dengan cara   memberikan penjelasan kepada siswa dan siswi di SMP Muhammadiyah Padangpanjang tentang apa itu mozaik, bahan dan alat yang digunakan dalam pembuatan mozaik. Memberikan penjelasan kepada siswa dan siswi bagaimana membuat karya dengan memanfaatkan bahan alam yang ada disekitar lingkungan mereka untuk dijadikan karya seni berupa hiasan dinding. Metode demontrasi dilakukan dengan cara praktek langsung bagaimana proses pembuatan produk dengan teknik mozaik berupa hiasan dinding. Kegiatan ini dimulai dengan penyedian alat dan bahan untuk mozaik seperti daun-daunan, ranting, serbuk ketem dan lain-lain Hasil yang dicapai dari kegiatan pelatihan mozaik ini adalah hampir semua siswa dan siswi mampu memahami apa itu teknik mozaik dan mereka mampu untuk membuat hiasan dinding dengan teknik mozaik dengan bentuk dan motif yang berbeda-beda antara satu anak dengan anak yang lain sehingga memiliki nilai keindahan tersendiri bagi orang yang melihatnya.. Kata kunci: mozaik; bahan; lingkungan; hiasan dinding . ABSTRACTThis Community Service with the title "Mosaic Training for Students at SMP Muhammadiyah Padangpanjang" aims to enable students at SMP Muhammadiyah Padangpanjang to be able to make handicrafts in the form of wall hangings with the mosaic technique. Mosaic is a technique in the art of decoration and is also an aspect of interior decoration. The target of this service activity is the students of SMP Muhammadiyah Padang Panjang, West Sumatra. This training was conducted using two methods, namely the lecture method and the demonstration method. The lecture method is carried out by giving explanations to students at SMP Muhammadiyah Padangpanjang about what a mosaic is, the materials and tools used in making a mosaic. Provide an explanation to students and students how to make works by utilizing natural materials that are around their environment to be used as works of art in the form of wall decorations. The demonstration method is carried out by direct practice how the process of making products with mosaic techniques in the form of wall hangings. This activity begins with the provision of tools and materials for mosaics such as leaves, twigs, ketem powder and others. The results achieved from this mosaic training activity are that almost all students are able to understand what a mosaic technique is and they are able to make wall decorations. with a mosaic technique with different shapes and motifs from one child to another so that it has its own beauty value for people who see it. Keywords: mosaic; material; environment; wall decoration. 

scholarly journals Pengenalan Teknologi Sederhana Pengolahan Saus Berbasis Pangan Lokal pada Anggota ‘Aisyiyah Kota Semarang

2021 ◽  
Vol 3 (2) ◽  
pp. 115
Author(s):  
Siti Aminah
Keyword(s):  
Local Food ◽  
Food Additives ◽  
Appropriate Technology ◽  
Raw Material ◽  
Food Ingredients ◽  
Household Level ◽  
New Information ◽  
Service Activity ◽  
Simple Technology ◽  
People Group

Sauce and chili sauce are pasta product that well-known and popular in the community. These products can be processed through simple technology at the household level. Local food ingredients such as papaya, pumpkin, and chayote can be used as raw material for sauces. Not many people know about the appropriate technology for processing sauces with local ingredients. This activity aims to introduce appropriate technology for processing sauces and chili sauce with local ingredients. The method of implementing activities was through training includes lectures for theoretical material on food safety, food additives and packaging. While the introduction of appropriate technology was carried out by practicum. For carrying out practicum, participants were divided into groups (5 people / group). The target of this activity is 50 members of 'Aisyiyah Semarang City. In general, the results of the activities showed that the target participants were 50 people, and all of them followed a series of activities until the end. The participation and activeness of all participants in lectures and practicum showed that this service activity has been achieved. The results of the practicum in the form of sauce and chili sauce products generally had fairly good characteristics. This shows that the appropriate technology for processing sauces and chili sauce with diversification of local food ingredients can be understood and implemented properly by all participants. This activity has been able to provide new information to participants in addition to the processing process as well as the utilization of local materials that have not been known to the participants beforehand.

scholarly journals Pendampingan Literasi Finansial Rumah Tangga Masyarakat Dusun Kawan Kabupaten Bengkayang

2021 ◽  
Vol 4 (1) ◽  
pp. 420-427
Author(s):  
William Wendy Ary ◽  
Helena Anggraeni Tjondro Sugianto ◽  
Aloysius Hari Kristianto
Keyword(s):  
Community Service ◽  
Financial Literacy ◽  
Financial Management ◽  
Financial Sector ◽  
Financial Industry ◽  
Service Activities ◽  
Service Activity ◽  
Family Based ◽  
High Level

ABSTRAK Indonesia merupakan negara yang masuk sebagai anggota negara G-20 dan tentu saja memiliki tingkat perekonomian yang tinggi secara global. Salah satu sektor yang mendorong perekonomian Indonesia berasal dari sektor keuangan. Walaupun sector keuangan merupakan salah satu kontributor terbesar, namun masih banyak warga negaranya yang belum terliterasi dengan baik pengetahuan keuangan terutama di Kabupaten Bengkayang dan tentu saja hal ini mendorong tim pengabdian masyarakat Institut Shanti Bhuana tergerak untuk melakukan kegiatan pengabdian kepada masyarakat Dusun kawan di Kabupaten Bengkayang. Kegiatan ini menggunakan tiga metode yaitu ceramah, tutorial dan praktik. Kegiatan pengabdian ini mendapatkan respon dan hasil yang cukup membahagiakan dimana 54,5% peserta merasa cukup puas dengan kegiatan pengabdian yang telah dilaksanakan dan sisanya sebesar 45,5% merasa sangat puas terhadap pelaksanaan kegiatan pengabdian masyarakat. Sebanyak 33 peserta mengatakan paham terhadap keseluruhan materi di kisaran 76-100%, 8 peserta mengatakan paham terhadap keseluruhan materi di kisaran 50-75%, dan hanya 2 peserta yang mengatakan paham terhadap keseluruhan materi di kisaran dibawah 50% Kata kunci :    Literasi Keuangan, Manajemen Keuangan Keluarga, Kabupaten Bengkayang, Pengabdian Masyarakat   ABSTRACT   Indonesia is a country that has been categorized as one of G-20 countries and also indeed has a high level of economy globally. Financial Industry is one of the sectors that contributes Indonesian economy. However, even though the financial sector is one of the biggest contributors, there are still many Indonesia’s citizens who are not with financially iterated, especially in Bengkayang Regency and this problem has motivated the community service team of the Shanti Bhuana Institute to carry out community service activities in Kawan Hamlet in Bengkayang Regency. This activity uses three methods, namely lectures, tutorials and practices. This service activity received both satisfying results where 54.5% of the participants felt quite satisfied with the service activities that had been carried out and the remaining 45.5% were very satisfied with the implementation of community service activities. A total of 33 participants said they understood the whole material in the range of 76-100%, 8 participants said they understood the whole material in the range of 50-75%, and only 2 participants said they understood the whole material in the range below 50% Keywords : Financial Literacy, Family-based Financial Management, Bengkayang Regency, Community Service

scholarly journals Peningkatan Keterampilan Bagi Ibu Rumah Tangga Dalam Rangka Penghematan Pengeluaran Melalui Pembuatan Sabun Cair Sederhana

2017 ◽  
Vol 1 (2) ◽  
pp. 194-206
Author(s):  
Andrian Haro ◽  
Agung AWS Waspodo ◽  
Agung Wahyu Handaru
Keyword(s):  
Community Service ◽  
Ease Of Use ◽  
Consumption Pattern ◽  
Household Expenditure ◽  
Simple Liquid ◽  
Household Economy ◽  
Liquid Soap ◽  
Result Show ◽  
Service Activity ◽  
Almost All

The consumption pattern of housewives in several things has already changed. Recently, there are so many housewives are switching to use liquid soap for cleaning their kitchen utensils. This is due to the ease of use of product and the affordable price. Regarding to this community service activity which has aims to improve the skills and knowledge of housewives, especially in IKADANA groups at Srengseng, West Jakarta, through the production of simple liquid soap in order to make savings in household consumption expenditure. This activity is performed by using the survey and demonstration method. The result show almost all participants have understood the process of making simple liquid soap and so far they are interested to try further in their own home, where one of the benefits of making this liquid soap is to save household expenditure, especially the consumption of liquid soap. More addition, the housewives become open-minded and motivated to make their skills as a side business or home industry to improve their household economy.

Sign in / Sign up

Export Citation Format

Share Document