PELATIHAN PEMBUKUAN UMKM DI DESA SAMPORA

2021 ◽  
pp. 341
Author(s):  
Melisa Mulyadi ◽  
Kumala Indriati ◽  
Wibawa Prasetya ◽  
Sandra Octaviani ◽  
Fransiska Anna
Keyword(s):  
Community Service ◽  
Fast Food ◽  
Healthy Food ◽  
Selling Price ◽  
Village Women

Catfish cultivation in Sampora village has developed and produces catfish which, apart from being sold, are also used to make smoked catfish or make catfish floss and various types of fast food such as mangut catfish, pepes catfish and catfish meatballs. The Community Service Team of the Faculty of Engineering, not only provide guidance on processing catfish into healthy food, but also provide simple bookkeeping training for Sampora village women. The women of Sampora village are not only trained to process catfish into food, but also can calculate the selling price of products that are profitable but still affordable by the community. In this community service, an example of calculating the selling price of catfish floss is given, so that it can be seen how much profit is earned per unit time (month). However, this bookkeeping can be applied to other products.Budidaya lele di desa Sampora telah berkembang dan menghasilkan lele yang selain dijual juga dimanfaatkan untuk dijadikan lele asap maupun dibuat abon lele dan berbagai jenis masakan siap saji seperti mangut lele, pepes lele maupun bakso lele. Kami Tim Pengmas Fakultas Teknik tidak hanya memberikan bimbingan mengolah lele menjadi makanan sehat , tetapi memberikan pelatihan pembukuan sederhanana bagi ibu-ibu desa Sampora.  Ibu-ibu desa Sampora tidak hanya dilatih mengolah lele menjadi makanan, tetapi juga dapat menghitung berapa harga penjualan produk yang menguntungkan namun masih terjangkau oleh masyarakat. Pada pengabdian masyarakat kali ini diberikan contoh perhitungan harga jual abon lele, sehingga dapat diketahui berapa keuntungan yang diperoleh per satuanwaktu (bulan). Walaupun demikian pembukuan ini dapat diaplikasikan untuk produk-produk yang lainnya.

PEMBERDAYAAN ANGGOTA SEKOPER MENJADI “CREATIVEPRENEUR HEALTHY FOOD” BERBASIS POTENSI PANGAN LOKAL DI DESA KRAMATINGGIL KABUPATEN GRESIK

2021 ◽  
Vol 5 (2) ◽  
Author(s):  
Eka Srirahayu Ariestiningsih ◽  
Dwi Faqihatus Syarifah Has ◽  
Diana Oktavia Ningrum
Keyword(s):  
Quality Of Life ◽  
Community Service ◽  
Aloe Vera ◽  
Healthy Food ◽  
Service Activity ◽  
Village Women ◽  
The University ◽  
The Impact ◽  
The Village

<em>Sekolah Perempuan (SEKOPER) is a program initiated by the Gresik Regency Government in collaboration with UN Women Australia. This program is a forum for village women to exchange knowledge and experiences, identify women's needs and interests to improve their quality of life. The impact of the COVID-19 pandemic does not only attack clinically but also worsens the economic side of the community, including Kramatinggil Village, which is in the Kebomas District, Gresik Regency, East Java Province.</em> <em>The purpose of this community service activity is to improve the quality of life of women in Kramatinggil village which is still low by producing aloe vera, temulawak and moringa which are local food potentials in the village so that they can increase economic and health values and form creativepreneur healthy food. The first stage is counseling about creativepreneur to SEKOPER members. The second stage is counseling about the benefits of aloe vera, temulawak and Moringa leaves. The third stage is counseling and the practice of making healthy food/snack products from aloe vera, temulawak and Moringa leaves</em> <em>The establishment of creativepreneur healthy food from SEKOPER members and the launch of the product "Dayya Ummat" in collaboration with the University of Muhammadiyah Gresik and the village of Kramainggilt. The outputs of this community service are: 1) Health Healthy food products such as: Aloe Vera Sticks, Temulawak Cookies and Moringa Tea, 2) Forming SEKOPER members as Pioneers of creativepreunur Healthy food in Kramatinggil Village, and 3) Launching the "Dayya Ummat" product in collaboration with the University Muhammadiyah Gresik and Kramatinggil Village.</em>

Slices: what is next?

2015 ◽  
Vol 5 (4) ◽  
pp. 1-9
Author(s):  
Fauzia Jabeen ◽  
Syed Zamberi Ahmad ◽  
Mehmood Khan
Keyword(s):  
Strategic Management ◽  
Community Service ◽  
Fast Food ◽  
Organic Food ◽  
Subject Area ◽  
Healthy Food ◽  
Content Type ◽  
Long Run ◽  
Short Period ◽  
Distinctive Competences

Subject area Entrepreneurship and Strategic Management. Study level/applicability This case is intended for teaching entrepreneurship and strategic management courses at the undergraduate and graduate levels. Case overview This is a field-researched real case about a growing food business started by local entrepreneurs in Abu Dhabi, UAE. Slices, a UAE-based organic food pioneer company is becoming popular in the UAE nowadays. The company was poised for growth as demand was exceeding all expectations. There were many challenges Slices had to face: increasing demand and brand awareness of Western Fast Food Giants; and what future skills Slices needed to develop to meet the regional and global challenges. Slices specializes in organic food, and they came up with different varieties in their menu every day. This, in turn, expanded the outlet greatly and they gained high revenues in a short period of time. Based on resource-based theory, Slices entrepreneurs have developed their business which is unique in terms of food with a flare of community service that involves offering healthy food to the customers and also a philanthropic attitude toward the poor. Slices is novel not only because they have more or better resources but also because of their distinctive competences (unique healthy food, community service and philanthropic attitude). Slices adopted a simple concept in which they sell their healthy food in a healthy atmosphere with delicious recipes that appeal to many different nationalities. But the challenges and hurdles are many which the company has to think of if they want to sustain in the long run. Faisal, Khalid, Hamad and Amina are wondering what their next step ought to be in light of the stiff competition. Do they have the dynamic capability to strategize? Do they have enough resources to expand locally and internationally? If yes, where and how? This case will enable the students to critically think in various facets and reach a decision based on the facts provided. Expected learning outcomes The case will help the students identify and evaluate the entrepreneurial strategy adopted by the company for start-up and future growth. This will also enable the students to critically think in various facets and reach a decision based on the facts provided. Supplementary materials Teaching notes are available for educators only. Please contact your library to gain login details or email [email protected] to request teaching notes.

scholarly journals PENINGKATAN KETRAMPILAN KELOMPOK WANITA DESA PASIE PINANG MELALUI PELATIHAN PRODUK OLAHAN IKAN PATIN

2020 ◽  
Vol 3 (2) ◽  
Author(s):  
Nabila Ukhty ◽  
Yasrizal Yasrizal
Keyword(s):  
Freshwater Fish ◽  
Community Service ◽  
Healthy Food ◽  
Selling Price ◽  
Marketing Activities ◽  
Training Activities ◽  
Three Stages ◽  
Implementation Stage

Catfish is a freshwater fish that is widely cultivated by fish farmers in Pasie Pinang Village. Utilization of fish is not yet optimal. Therefore, the purpose of this community service is to optimize the use of catfish through training in processed catfish products into healthy food. The training activities consist of three stages, namely preparation, implementation and evaluation. At the implementation stage, the material provided to participants consisted of ways of handling fish, types of processed catfish products, packaging and labeling, and determining the selling price. Pasie Pinang Village women's group was very enthusiastic in participating in the training activities. The achievements obtained from this activity include participants being able to develop catfish into products with high selling value, being able to process catfish products based on a household scale, being able to produce processed catfish independently, and being able to conduct marketing activities of processed catfish products.

scholarly journals Exploring absolute and relative measures of exposure to food environments in relation to dietary patterns among European adults

2018 ◽  
Vol 22 (06) ◽  
pp. 1037-1047 ◽  
Author(s):  
MGM Pinho ◽  
JD Mackenbach ◽  
J-M Oppert ◽  
H Charreire ◽  
H Bárdos ◽  
...  
Keyword(s):  
Dietary Patterns ◽  
Dietary Pattern ◽  
Fast Food ◽  
Principal Component ◽  
Healthy Food ◽  
Cross Sectional Survey ◽  
Spatial Access ◽  
Cross Sectional ◽  
Food Retailers ◽  
Healthy Dietary Pattern

AbstractObjectiveTo explore the associations of absolute and relative measures of exposure to food retailers with dietary patterns, using simpler and more complex measures.DesignCross-sectional survey.SettingUrban regions in Belgium, France, Hungary, the Netherlands and the UK.ParticipantsEuropean adults (n 4942). Supermarkets and local food shops were classified as ‘food retailers providing healthier options’; fast-food/takeaway restaurants, cafés/bars and convenience/liquor stores as ‘food retailers providing less healthy options’. Simpler exposure measures used were density of healthy and density of less healthy food retailers. More complex exposure measures used were: spatial access (combination of density and proximity) to healthy and less healthy food retailers; density of healthier food retailers relative to all food retailers; and a ratio of spatial access scores to healthier and less healthy food retailers. Outcome measures were a healthy or less healthy dietary pattern derived from a principal component analysis (based on consumption of fruits, vegetables, fish, fast foods, sweets and sweetened beverages).ResultsOnly the highest density of less healthy food retailers was significantly associated with the less healthy dietary pattern (β = −129·6; 95 % CI −224·3, −34·8). None of the other absolute density measures nor any of the relative measures of exposures were associated with dietary patterns.ConclusionsMore complex measures of exposure to food retailers did not produce stronger associations with dietary patterns. We had some indication that absolute and relative measures of exposure assess different aspects of the food environment. However, given the lack of significant findings, this needs to be further explored.

scholarly journals PENDAMPINGAN DESA MANDIRI DALAM STRATEGI BRANDING SIMPLISIA POTENSI LOKAL KEMASAN PRODUK GUNA MENINGKATKAN KESEJAHTERAAN MASYARAKAT KECAMATAN PONCOKUSUMO

2019 ◽  
Vol 2 (3) ◽  
pp. 185
Author(s):  
Sri Endah Indriwati ◽  
Eko Sri Sulasmi ◽  
Sri Rahayu Lestari ◽  
Bagus Priambodo ◽  
Hisyam Baidlowi ◽  
...  
Keyword(s):  
Medicinal Plants ◽  
Community Service ◽  
National Park ◽  
Economic Value ◽  
Local Potential ◽  
Mentoring Program ◽  
Economic Problems ◽  
Herbal Medicinal ◽  
Village Women ◽  
The Village

Kesejahteraan masyarakat merupakan hal penting yang perlu terus ditingkatkan, salah satunya dapat dilakukan dengan mengelola sumber daya alam atau potensi lokal. Kecamatan Poncokusumo merupakan bagian dari wilayah Taman Nasional Bromo Tengger Semeru (TNBTS) yang menyimpan berbagai potensi lokal, salah satunya yaitu tanaman berpotensi obat. Keberadaan tanaman berpotensi obat dapat dijadikan sebagai tonggak dalam meningkatkan kesejahteraan masyarakat di Kecamatan Poncokusumo, terutama di desa Argosuko. Berkaitan dengan permasalahan tersebut, dilakukan beberapa upaya pendampingan: 1) pembuatan simplisia, 2) penyusunan komposisi simplisia sebagai bahan obat, hingga 3) pengemasan dan pengurusan ijin PIRT/BPOM. Partisipan dalam penelitian dan pengabdian adalah ibu-ibu PKK desa Argosuko sebanyak 30 orang, berasal dari 3 dusun (Keden, Wangkal Kidul, dan Wangkal Lor). Hasil penelitian dan pengabdian masyarakat menunjukkan bahwa seluruh ibu-ibu PKK bisa mengikuti kegiatan pendampingan yang diadakan. Melalui program pendampingan, ibu-ibu PKK memperoleh pembekalan bagaimana memperkaya pengetahuan tentang pembuatan bermacam-macam simplisia yang memiliki nilai ekonomi tinggi, bagaimana menyusun komposisi simplisia sebagai bahan jamu herbal, bagaimana cara melakukan pengemasan yang menarik konsumen, dan bagaimana mendapatkan legalitas dari dinas terkait. Sehingga harapannya, di masa depan ibu-ibu PKK dapat mengatasi masalah perekonomian akibat ketidaktahuan dalam mengelola potensi lokal sebagai sumber ekonomi untuk meningkatkan kesejahteraan keluarga dan masyarakat.Kata kunci—pendampingan, branding, simplisia, kesejahteraan masyarakatAbstractCommunity welfare is an important thing that needs to be improved, one of which can be done by managing natural resources or local potential. Poncokusumo Subdistrict is part of the Bromo Tengger Semeru National Park (TNBTS) which stores a variety of local potential, one of which is a potentially medicinal plant. The existence of potential medicinal plants can be used as a milestone in improving the welfare of the community in the District of Poncokusumo, especially in the village of Argosuko. In acquintance with this problem, several assistance efforts have been made: 1) manufacturing of simplicia, 2) preparation of the composition of simplicia as a medicinal ingredient, up to 3) packaging and processing of PIRT/BPOM permits. Participants in the research and service were 30 PKK Argosuko village women, coming from three hamlets (Keden, Wangkal Kidul, and Wangkal Lor). The results of research and community service show that all PKK can participate in the mentoring activities that are held. Through the mentoring program, PKK got a briefing on how to enrich their knowledge about making various kinds of simplicia that have high economic value, how to arrange the composition of simplicia as herbal medicinal ingredients, how to do packaging that attracts consumers, and how to obtain legality from related agencies. Therefore, it is expected in the future, PKK can overcome economic problems due to ignorance in managing local potential as an economic source to improve the welfare of families and communities.Keywords—assistance, branding, simplicia, community welfare

scholarly journals SOSIALISASI TEMPE SEBAGAI MAKANAN ORGANIK DAN SEHAT KEPADA IBU RUMAH TANGGA DI KOTA TANGERANG SELATAN

2018 ◽  
Vol 2 (2) ◽  
pp. 92-103
Author(s):  
Anastasi Tatik Hartanti ◽  
Yasinta Ratna Esti Wulandari ◽  
Rory Anthony Hutagalung ◽  
Tati Barus
Keyword(s):  
Success Rate ◽  
Community Service ◽  
Food Processing ◽  
Healthy Food ◽  
The Other ◽  
Survey Method ◽  
Community Knowledge ◽  
Survey Results ◽  
Strongly Agree

Tempeh is a traditional Indonesian food that has many advantages as food and the process of making it is quite simple. However, the community knowledge about tempeh and the skills to produce healthy tempeh are still low. This community service aimed to increase the knowledge about tempeh and to improve the skills of its manufacturers in making healthy and good quality tempeh. The activities were carried out for mothers living in Villa Dago Tol complex, Ciputat, South Tangerang 15414, by using the methods of counseling, demonstration, and mentoring. Monitoring was conducted to measure the success rate of participants in producing healthy tempeh. The level of community knowledge about tempeh was evaluated through survey method. The results of counseling, demonstration, and mentoring succeeded in improving the participant skills as seen from the participants' success in following the healthy tempeh-making procedure. The results were also reinforced by the results of monitoring where all participants managed to create healthy tempeh. Survey results showed participants’ increasing knowledge of healthy tempeh and motivation in producing healthy tempeh. Assessment of participants showed good results, especially in improving knowledge (73% stated strongly agree and the rest agree). The ability of the facilitators in delivering the material was also considered good by the participants (92% stated strongly agree and the rest agree). As a follow-up, the participants suggested that the training be extended to the other communities and the training also include a variety of topics such as the manufacturing of tofu, healthy food processing, sewing, and many others.

P0753HOW FREQUENTLY PATIENTS WITH RISK FACTORS FOR CHRONIC KIDNEY DISEASE ACHIEVE RECOMMENDATIONS OF FOOD CONSUMPTION FREQUENCY

2020 ◽  
Vol 35 (Supplement_3) ◽  
Author(s):  
Elizabeth Corona Rodríguez ◽  
Roxana Michel Márquez Herrera ◽  
Laura Cortés Sanabria ◽  
Gabriela Karen Nuñez Murillo ◽  
Erika Fabiola Gomez Garcia ◽  
...  
Keyword(s):  
Risk Factors ◽  
Chronic Kidney Disease ◽  
Kidney Disease ◽  
Food Consumption ◽  
Fast Food ◽  
Dietary Habits ◽  
Food Group ◽  
Healthy Food ◽  
Dietary Guidelines ◽  
Cross Sectional

Abstract Background and Aims Risk factors for chronic kidney disease (CKD) such as type 2 diabetes mellitus (DM2), high blood pressure (HBP) and obesity are strongly related to negative lifestyle and nutritional habits. The aim of this study was to estimate the proportion of patients with and without risk factors for CKD who meet recommendations for food consumption. Method Cross-sectional study. A qualitative food frequency questionnaire (FFQ) was applied. Consumption of each food group was classified as adequate or inadequate based on dietary guidelines (DASH and ENSANUT Mexican Guidelines). Sociodemographic, biochemical and clinical variables were measured. DM2, HBP and obesity were defined as risk factors. Results 744 adults were evaluated, age 51±16 y, 68% women, 59% without risk factors, 7% DM2, 17% HBP, 8% DM2+HBP, and 18% obesity. Glomerular filtration rate was 99 (89-100) mL/min/1.73m2. Differences in FFQ between groups were found in relation to consumption of legumes, fast food, sugar, sweets and desserts (p&lt;0.05). Figure A shows the frequency of consumption of healthy and B, unhealthy foods. Conclusion In general, subjects in this sample had negative dietary habits, with &lt;50% consuming healthy food and &gt;50% consuming unhealthy food. Subjects without risk factors for CKD displayed a similar pattern of food consumption than those with risk factors, with only a significantly lower legumes intake than patients with HBP, and higher intake of sweets and desserts, sugar, and fast food compared to patients with DM2+HBP. It is necessary to implement strategies to prevent the long-term development of CKD in groups with poor adherence to healthy food consumption recommendations.

Brand Name Logo Recognition of Fast Food and Healthy Food among Children

2008 ◽  
Vol 34 (1) ◽  
pp. 73-78 ◽  
Author(s):  
Elva Arredondo ◽  
Diego Castaneda ◽  
John P. Elder ◽  
Donald Slymen ◽  
David Dozier
Keyword(s):  
Fast Food ◽  
Healthy Food ◽  
Brand Name ◽  
Logo Recognition

scholarly journals Business Management Development Model For “Cireng Ceu Iin” Enterprises In Padasuka Village, Baros District, Serang Regency

2021 ◽  
Vol 1 (2) ◽  
pp. 66-72
Author(s):  
Khaeruman ◽  
M. Ilmi Syiraf ◽  
Defi Mugfiroh ◽  
Yeny Safriyana ◽  
Fariha Maulani ◽  
...  
Keyword(s):  
Community Service ◽  
Raw Materials ◽  
Business Management ◽  
Management Development ◽  
Selling Price ◽  
Development Models ◽  
Direct Training ◽  
Lecture Method ◽  
Service Activity ◽  
Business Function

Marketing is a business function that identifies current unmet wants and needs and manages their size, determines which target markets the organization can best serve, and determines the appropriate range of products, services and programs to serve those markets. So marketing acts as a liaison between the needs of the community and the pattern of industrial responses.This community service activity is carried out at the home of the business actor who has the address. The method used in the implementation of community service activities is business assistance.The purpose of this method is the participatory-lecture method,discussion-information and continued with direct training on making business management development models for business actors "Cireng Ceu Iin" in Padasuka Village, Baros District, Serang Regency.In a business, it is better to plan carefully both in terms of future prospects and the management system that can be done to manage the business in question. In addition, it is necessary to take into account the prospect of competition, market segmentation and the smooth running of its business. Especially for the management of the Cireng-making business, it is necessary to pay attention to the availability of raw materials in the form of sago and flour which must be processed into dough. Setting the selling price is one of the factors that must be considered in a business. Prices must be realistic but do not forget the capital spent to carry out the business in question.

scholarly journals Peningakatan Ekonomi Masyarakat melalui Pemberdayan Perempuan Pesisir di Desa Olele Kabupaten Bone Bolango

2019 ◽  
Vol 3 (2) ◽  
pp. 111
Author(s):  
Juliana Juliana ◽  
Yuniarti Koniyo
Keyword(s):  
Community Service ◽  
Coastal Region ◽  
Knowledge And Skills ◽  
Hands On ◽  
Service Activities ◽  
Village Women ◽  
Processed Products ◽  
Processing Techniques ◽  
The Village ◽  
And Training

ABSTRACTOlele Village is one of the villages located in Bone Bolango Regency and is included in the Coastal Region. Most Olele villagers have livelihoods as fishermen, so most Olele village women are fishermen's wives. The purpose of community service activities carried out in Olele village is to increase community income through empowering coastal women. The method used consists of two forms, namely counseling and training. Coastal women who were participants in service activities were 30 fishermen wives. The material provided in counseling is about the types of diversification of processed products and fisheries processing techniques. Training is provided through hands-on practice and assistance during service activities. The products produced are fish fingers, dragon foot fish, jelly, pudding, and crackers which will be sold to increase community income especially for fishermen's wives. The results of community service activities carried out in the village of Olele are increased knowledge and skills diversification of processed fisheries products for fishermen wives who have received service activities. Community service activities also provide increased income for the community through the sale of various processed fishery products. Keywords:  Fish Finger, Foot Dragon Fish, Jelly Candy, Pudding, and Fish Crackers.  ABSTRAKDesa olele merupakan salah satu desa yang terletak di Kabupaten Bone Bolango dan termasuk wilayah pesisir. Penduduk desa Olele sebagian besar memiliki mata pencaharian sebagai nelayan, sehingga sebagian besar perempuan desa Olele merupakan istri nelayan. Tujuan kegiatan pengabdian yang dilakukan di desa Olele yaitu untuk meningkatkan pendapatan masyarakat melalui pemberdayaan perempuan pesisir. Metode yang digunakan terdiri dari dua bentuk yaitu penyuluhan dan pelatihan. Perempuan pesisir yang dijadikan peserta pada kegiatan pengabdian adalah istri-istri nelayan sebanyak 30 orang. Materi yang diberikan pada penyuluhan yaitu tentang jenis diversifikasi produk olahan dan teknik pengolahan hasil perikanan. Pelatihan diberikan dengan cara praktek langsung dan pendampingan selama kegiatan pengabdian berlangsung. Produk yang dihasilkan adalah fish finger, foot dragon fish, permen jell,  puding, dan kerupuk yang akan dijual untuk meningkatkan pendapatan masyarakat khususnya bagi istri-istri nelayan. Hasil kegiatan pengabdian yang dilakukan di desa Olele yaitu peningkatan pengetahuan dan keterampilan tentang diversifikasi produk olahan perikanan bagi istri-istri nelayan yang telah mengikuti kegiatan pengabdian. Kegiatan pengabdian juga memberikan dampak bagi peningkatan pendapatan masyarakat melalui penjualan diversifikasi produk olahan perikanan.  Kata Kunci: Kaki Naga, Kerupuk, Nugget, Permen dan Puding.

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