scholarly journals Penanaman Hidroponik dan Olahannya Sebagai Pencegahan Berat Badan Kurang di Desa Cibitung Wetan, Pamijahan, Bogor

2021 ◽  
Vol 7 (3) ◽  
pp. 237-246
Author(s):  
Heny Agustin ◽  
Indri Indrawan
Keyword(s):  
Value Added ◽  
Monitoring And Evaluation ◽  
Vegetable Crops ◽  
Prevention Services ◽  
Nutritious Food ◽  
Hydroponic Cultivation ◽  
Service Activity ◽  
Processed Products ◽  
Food Value ◽  
Vegetable Cultivation

Trilogi University with the community ‘Kampung Ramah Lingkungan’ (KRL) Seroja Kahuripan have conducted underweight prevention services in Cibitung Wetan Village, Pamijahan, Bogor. This service activity aims to educate importance of nutritious food, train in creating greenhouses and hydroponic installations, cultivate vegetable crops and their processing to increase the food value as prevention of underweight. The method was carried out in several stages: 1) The preparation and coordination; 2) Implementation; and 3) monitoring and evaluation. Based on the data, it was known that 13,69% of children aged 0–23 months are observed with underweight with body weight far below the standard and 34,44% of children are approaching as underweight. Efforts to prevent underweight were carried out by strengthening the identity of partners, the construction of greenhouse and hydroponic installation as well as training in vegetable cultivation carried out by the team so that partners can be independent in providing nutritious food. The yields of vegetables and their processed products in form of nuggets and jerky have provided food value added increasement to partners. As a result, increasement in the number of partner members from 15 to 54 people, the formation of a group logo as identity reinforcement, the construction of greenhouse facilities and hydroponic installations series, increasement of partner’s knowledges and skills in hydroponic cultivation and crops processing, and increasement partner’s awareness of underweight issue. The results of partner’s satisfaction questionnaire showed that 85% were very satisfied with the program and they hoped for sustainable and further fostering.

scholarly journals INOVASI BANK SAYUR ORGANIK UNTUK MENINGKATKAN PENDAPATAN MASYARAKAT DESA SETIAWARGI KEC. TAMANSARI KOTA TASIKMALAYA

2022 ◽  
Vol 5 (2) ◽  
pp. 158
Author(s):  
Dwi Apriyani ◽  
Nurfadilah Siregar ◽  
Khomsatun Ni'mah ◽  
Iis Aisyah
Keyword(s):  
Raw Materials ◽  
Monitoring And Evaluation ◽  
The People ◽  
Lecture Method ◽  
Service Activities ◽  
Productive Land ◽  
Processed Products ◽  
Economic And Social Impacts ◽  
Vegetable Cultivation

Masyarakat di Desa Setiawargi sebagian besar belum memanfaatkan lahan-lahan kosong untuk tempat budidaya sayuran yang menyebabkan kontinyuitas bahan baku olahan pangan terhambat. Selain itu, kualitas produk olahan dan akses terhadap pasar untuk menjual produk olahan juga masih terbatas. Hal ini membuat pendapatan petani semakin kecil di tengah pandemi covid-19. Kegiatan pengabdian dilaksanakan melalui beberapa rangkaian kegiatan yaitu penyuluhan, pendampingan dan monitoring evaluasi. Kegiatan penyuluhan dilakukan dengan metode ceramah, sementara itu kegiatan pendampingan dilakukan dengan metode pembinaan yang tidak terikat oleh batas waktu dan tempat. Kegiatan monitoring dan evaluasi dilakukan dengan wawancara dan observasi. Keluaran yang telah dicapai antara lain pemahaman petani mengenai budidaya sayuran organik meningkat, petani lebih kreatif dan inovatif dalam memanfaatkan lahan non produktif, dan petani mampu mengabdopsi iptek pengemasan. Adapun dampak ekonomi dan sosial yang dirasakan mitra sasaran antara lain: (1) termotivasi untuk mencoba dan memulai menanam sayuran organik, (2) lahan-lahan non produktif mulai termanfaatkan, (3) mampu mengadopsi teknologi pengemasan modern, dan (4) semakin meningkatnya kekompakan anggota poktan maupun KWT. Keberhasilan kegiatan pengabdian membutuhkan peran serta masyarakat yang aktif dan kreatif untuk mendukung keberlanjutan program.  Abstract. Most of the people in Setiawargi Village have not used vacant lands for vegetable cultivation which has hampered the continuity of food processing raw materials. In addition, the quality of processed products and access to markets to sell processed products are also still limited. This makes farmers' incomes smaller during the covid-19 pandemic. Service activities are carried out through several series of activities, namely counseling, mentoring, and evaluation monitoring. Extension activities are carried out using the lecture method, while mentoring activities are carried out using a coaching method that is not bound by time and place limits. Monitoring and evaluation activities are carried out through interviews and observations. The outputs that have been achieved include increased understanding of farmers regarding organic vegetable cultivation, farmers are more creative and innovative in utilizing non-productive land, and farmers can adopt packaging science and technology. The economic and social impacts felt by the target partners include: (1) being motivated to try and start growing organic vegetables, (2) starting to use non-productive land, (3) being able to adopt modern packaging technology, and (4) increasing the cohesiveness of farmer group and KWT members. The success of service activities requires active and creative community participation to support program sustainability.

Economic Benefits of Protected Vegetable Cultivation by the Farmers Trained by KVK Jalandhar

2020 ◽  
pp. 487-491
Keyword(s):  
Total Sample ◽  
Economic Benefits ◽  
Middle Level ◽  
Age Group ◽  
Vegetable Crops ◽  
Graduate Level ◽  
Level Of Education ◽  
Development Officers ◽  
Net Profit ◽  
Vegetable Cultivation

The study was undertaken to examine the economic benefits of protected vegetable cultivation. A total sample of 200 respondents practicing protected vegetable cultivation was selected from Jalandhar district from which 150 respondents were trained by KVK Jalandhar and the remaining 50 respondents were non-trainees. The findings concluded that 42.0 percent of trainees and 38.0 percent of non-trainees were in the age group of 39-52 years. It was revealed that 19.3 percent of trainees had a graduate level of education while 20.0 percent of non-trainees had a middle level of education. It was found that 66.0 percent of trainees and 54.0 percent of non-trainees had medium landholding. The majority of trainees (78.6 percent) and non-trainees (86 percent) had farming as an occupation. Most of the trainees and non-trainees contacted horticulture development officers. It was concluded that 32.6 percent of trainees procured seed or seedling from private firms whereas 40.0 percent of non-trainees procured seed or seedling from fellow farmers. The trainees obtained higher yield and net profit than non-trainees from all sample vegetable crops.

Processing and Value Addition of Bamboo Shoots for Utilization as Food Products

2020 ◽  
Vol 27 (1) ◽  
pp. 27-32
Author(s):  
Ashok Kumar Pandey ◽  
Keyword(s):  
Shelf Life ◽  
Value Added ◽  
Cost Effective ◽  
Nutrient Content ◽  
Food Products ◽  
Value Addition ◽  
Mineral Contents ◽  
Bamboo Shoots ◽  
Processed Products ◽  
Edible Products

Bamboo shoots being low in fat, high in dietary fiber and rich in mineral contents have been consumed traditionally by the people world over. Besides nutrients it also contains some anti-nutrients e.g. cyanogens. Due to seasonal availability of bamboo shoots, processing for reducing anti-nutrients in raw shoots while keeping nutrients intact and enhancement of shelf life of the value added products assume great significance for its utilization. This paper focuses on post harvest processing and value addition of bamboo shoots for its utilization as food products. Juvenile bamboo shoots of Bambusa bambos, B. tulda, Dendrocalamus asper and D. strictus were collected and processed, by boiling in brine solution, to remove the anti-nutrients (cyanogen). A simple, efficient and cost effective processing method for bamboo shoots was developed. This method significantly reduces the amount of cyanogens and retains considerable amount of nutrients and thus may be utilized for processing of bamboo shoots. Different value added edible products viz. chunks or bari (by adding pulses), pickle, sauce and papad (by adding potato) were prepared. All products were good in taste and texture. Nutritional analysis was done to determine the shelf life of the products. The nutrient content of processed products (chunks, sauce, pickle and papad) showed a gradual decrease and need to be consumed within 6 months from the date of making. However, in case of papad the carbohydrate content did not decrease much but the taste was not acceptable after 8 months. Whereas, in case of pickles, even nutrient content decreased but the product was acceptable even after two years after preparation as it was good in taste and texture. Thus, processing and value addition practices can be considered as key to the future of sustainable management of bamboo resources because they not only provide quality edible products but also enable harvesters/collectors to get better income opportunities.

Pelatihan Penggunaan KIT untuk Meningkatkan Kemampuan Membimbing pada Praktikum Fisika Dasar bagi Mahasiswa Program Studi Pendidikan Fisika STKIP Weetebula

2021 ◽  
Vol 2 (2) ◽  
pp. 38-44
Author(s):  
Desak Made Anggraeni ◽  
Yohanis Umbu Kaleka ◽  
Etheldreda Rosari Garung
Keyword(s):  
Community Service ◽  
Monitoring And Evaluation ◽  
Service Activity ◽  
Basic Physics

This community service activity aims to provide training on the use of KIT for prospective co.Ass students to improve guiding skills in basic physics practicum activities.  The methods used are (1) the provision of materials, (2) the implementation of devotional activities, (3) monitoring and evaluation of activities. The service was conducted in the laboratory of IPA STKIP Weetebula for 6 (six) days in April 2021 involving 3 lecturers assisted by 9 students and 20 participants. The participants were very enthusiastic to participate in this activity because most are not yet proficient in using practicum tools. this activity can add insight and skills of students in using KIT IPA in IPA Laboratory STKIP Weetebula

scholarly journals SALES CHANNELS FROM ORGANIC FOOD PROCESSING COMPANIES

2019 ◽  
Vol XXI (4) ◽  
pp. 436-445
Author(s):  
Joanna Smoluk-Sikorska
Keyword(s):  
Food Processing ◽  
Organic Food ◽  
Distribution Channel ◽  
Value Added ◽  
Cereal Products ◽  
Sales Channels ◽  
A Value ◽  
High Transaction Cost ◽  
Processed Products ◽  
Food Sales

The objective of the paper is identifying the main organic food sales channels from processing companies and attempting to determine their influence on organic food processing. Recently, the dynamic development of organic farming and its market has been observed. Nevertheless, the elements of this market show a number of weaknesses. One of the weakest links of the studied market is the processing of organic food, which bears a high transaction cost resulting from, among others, low distribution development. The paper presents the results of an inquiry research carried out in the first half of 2019 on 55 organic food processors. Conducted research shows that the production structure of the examined companies, mainly focused on fruit, vegetable and cereal products, is only partly adjusted to consumer expectations, who increasingly prefer organic dairy and meat. The main distribution channel is sales to small retail outlets. Wholesale trade came second, although still too underdeveloped, to assure effective products flow from processors to retail. More than half of the studied processors sell their products abroad, mainly to EU countries, North America and Asia. However, it is low-processed products, which are mostly exported. This is an unfavourable phenomenon from a value-added generating perspective.

scholarly journals Manajeman Mahasiswa Part-Time: Best Practice Perpustakaan UIN Sunan Kalijaga Yogyakarta

Pustakaloka ◽  
2016 ◽  
Vol 8 (1) ◽  
pp. 71
Author(s):  
Ida Nor'aini Hadna
Keyword(s):  
Program Implementation ◽  
Evaluation System ◽  
Best Practice ◽  
Program Planning ◽  
Monitoring And Evaluation ◽  
Student Activities ◽  
Student Management ◽  
Part Time Students ◽  
Service Activity ◽  
Part Time

<p><strong>Abstrak</strong>; Makalah ini ditulis dengan tujuan untuk menjelaskan tentang manajemen mahasiswa <em>part</em><em>-</em><em>time</em> yang telah dilakukan oleh Perpustakaan UIN Sunan Kalijaga. Hal ini perlu disampaikan karena masih banyak perpustakaan Perguruan Tinggi di Indonesia yang belum memberdayakan mahasiswanya untuk ikut bersama-sama mengelola perpustakaan melalui kegiatan mahasiswa <em>part</em><em>-</em><em>time</em>. Dalam makalah yang ditulis berdasarkan <em>best practice</em> ini akan dijelaskan berbagai hal dalam pengelolaan mahasiswa <em>part</em><em>-</em><em>time</em>, yaitu mulai dari (1) perencanaan program; (2) pelaksanaan program; (3) hasil pelaksanaan program; (4) sistem monitoring dan evaluasi; (4) dampak pelaksanaan program; sampai pada (5) perubahan sebagia akibat pelaksanaan program.</p><p>Berdasarkan hasil penelitian ini, maka diketahui bahwa program rutin kegiatan mahasiswa <em>part-time</em> di Perpustakaan UIN Sunan Kalijaga ini tidak hanya bermanfaat bagi perpustakaan UIN Sunan Kalijaga dalam memperlancar kegiatan layanan, tetapi program ini juga bermanfaat bagi mahasiswa itu sendiri, yaitu selain membuat mereka menjadi merasa bangga, juga membuat mereka menghargai waktu, membagi waktu belajar dan bekerja. Selain itu, bagi yang sudah bekerja setelah lulus, pengalaman selama menjadi mahasiswa <em>part</em><em>-</em><em>time</em> juga menjadi modal yang berharga dalam bekerja.</p><strong><em>Abstract</em></strong><em>; The aim of this paper is to explain the part-time student management that has been done by UIN Sunan Kalijaga Library. It needs to be submitted because many college libraries in Indonesia haven’t empower their students to participate together to manage the library through part-time student activities. In this paper that based on best practice will be explained various things in part-time student management, from (1) program planning; (2) program implementation; (3) program implementation result; (4) monitoring and evaluation system; (5) program implementation impact; until (6) change as a result of the implementation of the program. </em><p><strong><em></em></strong><em>Based on this research, noted that part-time students routine program activities in UIN Sunan Kalijaga Library is not only useful for UIN Sunan Kalijaga Library to facilitate the service activity, but this program is useful for the students themselves, which in addition will make them proud, also make them appreciate the time, manage their time for study and work. Moreover, for them who have been working after graduation, the experience during being a part-time student also becomes a valuable asset in working.</em></p><p><strong><em></em></strong><em><br /></em></p>

scholarly journals Pengolahan Produk Inovasi Bernilai Tambah dari Kearifan Lokal berupa Wadi Ikan Patin (Pangasius sp.) dengan Penambahan Wijen pada Poklahsar Tampung Parei Kota Palangka Raya

2019 ◽  
Vol 5 (1) ◽  
pp. 72-76
Author(s):  
Petrus Senas ◽  
Evnaweri Evnaweri ◽  
Tyas Wara Sulistyaningrum
Keyword(s):  
Community Service ◽  
Value Added ◽  
Added Value ◽  
Fish Processing ◽  
Technology Study ◽  
Study Program ◽  
Fish Products ◽  
New Variant ◽  
Product Technology ◽  
Processed Products

This activity was carried out at Poklahsar Tampung Parei Jalan Tingang VIIB/Bukit Pengharapan No.2 Palangka Village, Jekan Raya Sub-District, Palangka Raya City on Tuesday, September 10, 2019. The purpose of this activity was to transfer knowledge and technology for processing value-added fish products for added value. Poklahsar Tampung Pare utilizes local wisdom so that it can produce new variant products. The open mindset of participants of the Fisheries Product Technology Study Program at Palangkaraya University to learn entrepreneurship with the skills they have to prosper their lives going forward. The activity was carried out by giving material to the Community Service Team in discussions with fish processing products entrepreneurs and demonstration of the manufacture of new products by adding sesame powder to processed products of wadi patin. Value-added processed fish products from local wisdom have advantages over other products. Besides being a product with a variety of new flavors, it can also increase consumer interest in buying to increase income and improve the welfare of the community, especially fisheries processing.

scholarly journals ADDED VALUE ANALYSIS ON FRIED ONION OF UD. SAFARI BAWANG GORENG IN KELURAHAN KEBUN TEBENG BENGKULU CITY

2018 ◽  
Vol 8 (1) ◽  
pp. 62-70
Author(s):  
Zuhardi Perdana Putra ◽  
Reswita Reswita Reswita ◽  
Irnad Irnad Irnad
Keyword(s):  
Economic Growth ◽  
Raw Materials ◽  
Value Added ◽  
Raw Material ◽  
Added Value ◽  
Value Analysis ◽  
Horticultural Crops ◽  
Processed Products ◽  
A Company

ABSTRACTAgroindustry is an agriculture based industry that has an important role in economic growth in Indonesia. One of the agricultural subsector is horticultural crops, namely onion. The need for onion consumption in Indonesia has always increased. In the Bengkulu city there is a company engaged in the industry of fried onions are "UD. Safari Bawang Goreng". This research is done with consideration of the company has long standing, big enough company, and produce about 336 kg/day. Fried onions are processed products that are processed from the main source of raw material is onion. The processed onion comes from Brebes Java. To know the process can be done by the method of observation, and participation. Processed red onion products produce added value that can be analyzed by Hayami method. The process of onion processing into fried onions consists of several stages, namely the provision of raw materials, onion gaebage, sorting, slicing onion, affixing onion with flour, frying, pressing, packaging. The process of onion treatment into fried onions is called value added. The added value obtained in this study amounted to Rp 9549.65 / Kg BB.Keywords: Fried Onion, Hayami Method, Added Value.

scholarly journals Peningkatan Pengetahuan dan Keterampilan Pembuatan “Basabokas” untuk Siswa Kelas 5 Sekolah Dasar

2019 ◽  
Vol 2 (1) ◽  
pp. 45
Author(s):  
Kartika Yuni Purwanti ◽  
Anni Malihatul Hawa
Keyword(s):  
Market Access ◽  
Positive Response ◽  
Monitoring And Evaluation ◽  
Open Market ◽  
Environmental Preservation ◽  
Average Percentage ◽  
Service Activity ◽  
Three Stages ◽  
Implementation Method ◽  
Achievement Indicators

Tujuan pengabdian ini yaitu peningkatan pengetahuan dan keterampilan siswa dalam pembuatan bak sampah dari botol bekas. Metode pelaksanaan yang digunakan adalah metode partisipatif dengan melalui tiga tahap yaitu 1) sosialisasi, 2) pendampingan, 3) monitoring dan evaluasi. Hasil dari pelaksanaan adalah: 1) pemahaman siswa tentang pengelolaan sampah menjadi botol bekas dalam kategori sangat baik. Hal ini ditandai dengan rata-rata persentase indikator ketercapaian sebesar 90,48% serta peningkatan rata-rata keterampilan siswa dari 2 menjadi 3,7, 2) memperoleh respon positif yang dilihat dari indikator kehadiran peserta mencapai 100% dari target dan peserta antusias selama mengikuti kegiatan dari awal sampai akhir kegiatan. Kegiatan ini perlu dilaksanakan oleh selruh kelas agar seluruh siswa mampu mengetahui manfaat 3R (reuse, reduce and recycle). Kegiatan pengabdian ini diharapkan ke depan dapat sampai membuka akses pasar bagi hasil produksi (aneka kreasi daur ulang) serta dapat dilanjutkan pada tahun-tahun berikutnya di lokasi lain untuk menunjang kelestarian lingkungan dan budaya hidup sehat. Kata kunci: basabokas, daur ulang, botol bekas AbstractThe purpose of this service is to increase students' knowledge and skills in making trash bins from used bottles. The implementation method used is participatory method through three stages, namely 1) socialization, 2) mentoring, 3) monitoring and evaluation. The results of the implementation are: 1) students' understanding of waste management into used bottles in the excellent category. This is indicated by the average percentage of achievement indicators of 90.48% and the average increase in student skills from 2 to 3.7, 2) obtaining a positive response as seen from the attendance indicator reaching 100% of the target and the enthusiastic participants participating in activities from the beginning to the end of the activity. This activity needs to be carried out by the whole class so that all students are able to know the benefits of 3R (reuse, reduce and recycle). This community service activity is expected in the future to be able to open market access for production results (various recycled creations) and can be continued in the following years in other locations to support environmental preservation and a culture of healthy living.

scholarly journals DEVELOPMENT OF FISH FARMING IN BUCKETS SYSTEM AND INNOVATION OF PROCESSED PRODUCTS TO IMPROVE COMMUNITY RESILIENCE IN THE FACE OF THE COVID-19 PANDEMIC

2021 ◽  
Vol 5 (2) ◽  
pp. 133-140
Author(s):  
Andri Akbar ◽  
I Gusti Putu Octavio ◽  
Rida Aini Rahmawati
Keyword(s):  
Social Economic ◽  
Fish Farming ◽  
Training Methods ◽  
Knowledge And Skills ◽  
Product Innovations ◽  
Nutritious Food ◽  
The Face ◽  
Food Needs ◽  
Processed Products ◽  
Corporate Social

The Covid-19 pandemic has an impact in all fields, namely in terms of health, social, economic, and food. Reduced income or even job loss to cause a decrease in the ability to meet basic needs, namely family food needs. Corporate Social Responsibility (CSR) of Pertamina Corporation Integrated Terminal Jakarta initiated collaboration between community groups and various stakeholders through the integration of the budikdamber system and the development of processed product innovations done in Rawa Badak Selatan Village, Koja District, North Jakarta as the Area 1 Company's Ring. The development of processed innovation products is carried out together with the Bunda Koja group by carrying out all contain catfish product (ACE) activities. ACE's budikdamber activities are empowered by cultivating fish and vegetables in buckets carried out in several yards of residents of the Rawa Badak Selatan Village. This activity is expected to contribute to the community’s resilience in the face of pandemics by increasing knowledge and skills in developing mental systems and their processed products. The implementation of activities is carried out by training methods and the application of mentoring. The community generally feels helped because the process of making processed and ACE budikdamber is empowered to facilitate for the community to get nutritious food. This activity also has an impact on improving nutrition and socioeconomics of toddler parents, through training in nutritious catfish processed products, toddler mothers can learn to understand the importance of nutritious food for toddlers.

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