Training on processing Buleleng local wine into sustainable culinary tourism products in Banjar Village, Buleleng

Putu Eka Wirawan; I Made Sudjana; A.A. Ayu Arun Suwi Arianty; I Gusti Suka Arnawa; Komang Ratih Tunjungsari

doi:10.31603/ce.5953

Training on processing Buleleng local wine into sustainable culinary tourism products in Banjar Village, Buleleng

Community Empowerment ◽

10.31603/ce.5953 ◽

2021 ◽

Vol 6 (10) ◽

pp. 1880-1891

Author(s):

Putu Eka Wirawan ◽

I Made Sudjana ◽

A.A. Ayu Arun Suwi Arianty ◽

I Gusti Suka Arnawa ◽

Komang Ratih Tunjungsari

Keyword(s):

Community Service ◽

Skill Transfer ◽

Herbal Tea ◽

Culinary Tourism

Banjar Village, Banjar District, Buleleng Regency is known as a center for horticultural commodities in the form of fruits, one of which is grapes. The purpose of this service is to improve the ability and basic development skills in processing local wines that have existed previously so that they have new innovations and creativity. The method used to overcome the problem is done by using the method of knowledge and skill transfer to a group of wine farmers in Banjar Village. As a result of this community service, the wine farmer group has deeper insight and is more creative and innovative in processing local Buleleng grapes into sustainable culinary tourism products, such as wine, peanut brittle, and herbal tea.

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PELATIHAN PENGOLAHAN DAUN GAHARU MENJADI TEH HERBAL UNTUK ISTRI PETANI ANGGOTA KELOMPOK TANI DESA DUMAN KABUPATEN LOMBOK BARAT

LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat ◽

10.25077/logista.3.2.82-89.2019 ◽

2019 ◽

Vol 3 (2) ◽

pp. 82

Author(s):

I Gde Adi Suryawan Wangiyana ◽

Dina Soes Putri ◽

I Gusti Agung Ayu Hari Triandini

Keyword(s):

Community Service ◽

Rice Field ◽

Applied Theory ◽

Good Prospect ◽

Herbal Tea ◽

Average Improvement ◽

Post Test ◽

Theoretical Stage ◽

Additional Income

Pohon gaharu banyak terdapat di sekitar areal pertanian desa Duman dan sebagin besar tidak dimanfaatkan dengan optimal. Padahal bahan tersebut merupakan bahan baku minuman teh herbal yang berkualitas. Pelatihan ini bertujuan untuk memberdayakan istri petani untuk mengolah daun gaharu menjadi minuman teh herbal. Kegiatan ini diharapkan mampu memberikan keterampilan baru bagi istri petani desa Duman sehinnga mampu membantu perekonomian keluarga. Partisipan dalam kegiatan ini sebanyak 20 orang istri anggota kelompok tani Duman. Pengabdian ini dibagi menjadi dua tahap: tahap teori dan tahap praktek. Partisipan diberikan materi terkait bagaimana mengolah daun gaharu menjadi teh herbal pada tahap teori. Praktek langsung dilakukan oleh parisipan berdasarkan teori yang sudah mereka peroleh. Partisipan telah memahami bahwa urutan sistematis pengolahan daun gaharu menjadi teh herbal meliputi: 1) Pemilihan daun, 2) Pengeringan Daun, 3) Pencacahan daun, 4) Oksidasi daun, 5) Penyeduhan daun. Berdasarkan hasil pre-test dan post-test, terjadi peningkatan pemahaman partisipan rata – rata sebesar 70% mengenai metode pengolahan daun gaharu menjadi teh gaharu secara sitematis. Partisipan memiliki peluang yang bagus untuk mengembangkan produk teh tersebut menjadi industri rumah tangga. Dapat disimpulkan bahwa Istri anggota kelompok tani desa Duman telah memahami cara pengolahan daun gaharu menjadi minuman teh yang berkualitas. Kata kunci: Pengolahan daun, Teh gaharu, Istri petani ABSTRACT Agarwood trees on rice field of Duman Village were not been utilized optimally. On the other hand, this material was a good source of herbal tea. The purpose of this community service is to give training to farmer’s wife of Duman Village about how to process agarwood leaves into herbal tea. This community service should give new skill to farmer’s wife of Duman village so they could give additional income for their family. Twenty participants of this community service consist of farmer’s wife of Duman Village. This community service including two main steps: Theoritical stage and Practical stage. Participant were given theory of processing agarwood leaves into herbal tea in theoretical stage. Participants applied theory that they already got in practical stage. Participant were fully understood about agarwood processing into herbal tea with systematic method. That method including 5 steps: 1) Selecting leaves, 2) Drying leaves, 3) Chopping leaves, 4) Oxidizing leaves, 5) Brewing leaves. There is 70% average improvement on participants knowledge about processing agarwood leaves into herbal tea based on pre-test and post-test. This herbal tea product has good prospect to be developed into home industry product by participants. It could be concluded farmer’s wife of Duman Village were fully understood about agarwood leaves processing method to produce good quality of herbal tea. Keywords: Leaves processing, Agarwood tea, Farmer’s wife

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The Assistance in developing religious-based tourism villages in Susut Village, Bangli

Community Empowerment ◽

10.31603/ce.6031 ◽

2021 ◽

Vol 6 (12) ◽

pp. 2315-2321

Author(s):

Kadek Ayu Ekasani ◽

I Gusti Ayu Melistyari Dewi ◽

I Gusti Ayu Eka Suwintari ◽

I Gusti Agung Mirah Sanjiwani ◽

Ni Putu Isha Aprinica ◽

...

Keyword(s):

Community Service ◽

Tourism Development ◽

Skill Transfer ◽

Tourist Attraction ◽

Transfer Method ◽

Lack Of Knowledge

The natural and cultural potential of Susut Village, Banjar District is a tourist attraction that has not been fully developed by the community considering the lack of knowledge about the development of tourist villages. The purpose of this community service is to provide an understanding of the community in Susut Village, especially through village officials regarding the management of the accommodation business (home stay), assisting the registration of tourism awareness groups, and the formation of tourist villages. The knowledge and skill transfer method are used to overcome the problems experienced by village officials in Susut Village. The result of this community service is that village officials can propose pokdarwis as an institution that cares about tourism development which will eventually be able to realize the formation of a Tourism Village in Susut Village, Bangli Regency.

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UPAYA PREVENTIF DAN KURATIF DEMAM BERDARAH MELALUI PEMANFAATAN HERBAL BERKHASIAT DI DESA GADINGAN KABUPATEN SUKOHARJO PROVINSI JAWA TENGAH

JURNAL PENGABDIAN KEPADA MASYARAKAT ◽

10.24114/jpkm.v24i2.10116 ◽

2018 ◽

Vol 24 (2) ◽

pp. 629

Author(s):

Crescentiana Emy Dhurhania ◽

Agil Novianto

Keyword(s):

Product Development ◽

Dengue Fever ◽

Community Service ◽

Education Program ◽

Mosquito Repellent ◽

Herbal Tea ◽

Community Knowledge ◽

Evaluation Result ◽

Sanitation And Hygiene ◽

Level Of Knowledge

AbstrakDesa Gadingan yang berada di kecamatan Mojolaban, Kabupaten Sukoharjo merupakan salah satu desa yang mengalami kenaikan prevalensi Demam Berdarah Dengue (DBD) tertinggi di Provinsi Jawa Tengah. Hal ini didukung dengan rendahnya pola perilaku dan fasilitas untuk sanitasi dan higienitas warga. Rendahnya tingkat pengetahuan mengurangi kesadaran tentang bahaya DBD. Program ini dilakukan sebagai upaya preventif dan kuratif DBD melalui pemanfaatan herbal berkhasiat yang merupakan potensi wilayah menjadi produk berbasis herbal. Pengabdian masyarakat dengan mitra Kismosari dan Badran desa Gadingan diawali dengan melakukan edukasi DBD dan pemanfaatan herbal berkhasiat, dilanjutkan dengan pelatihan herbal berkhasiat. Potensi herbal berkhasiat wilayah tersebut diaplikasikan dengan pembuatan produk yaitu mosquito repellent patch, granul herbal larvasida dan teh herbal. Produksi dilakukan oleh warga kedua mitra dengan pendampingan tim pelaksana melibatkan mahasiswa dan stakeholder. Monitoring evaluasi terhadap program edukasi dilakukan dengan pretest dan posttest. Pengembangan produk dilakukan dengan melihat hasil evaluasi mitra pada saat pelaksanaan pelatihan herbal berkhasiat. Pelaksanaan program mampu memberikan perubahan tingkat pengetahuan masyarakat secara signifikan. Hal ini juga didukung dengan penurunan angka kejadian DBD di desa Gadingan pada tahun 2017. Evaluasi pengembangan produk diperoleh hasil 55,68 % teh herbal; 30,68 % mosquito repellent patch dan 13,64 % granul larvasida. Pengembangan produk teh herbal dilakukan di Kismosari sedangkan mosquito repellent patch di Badran.Kata kunci: DBD, Mosquito Repellent Patch, Herbal Larvasida, Teh Herbal, Gadingan AbstractGadingan village which is located in Sukoharjo district of Mojolaban is one of the highest prevalence of dengue fever in Central of Jawa. It is supported with the low of behaviour and facilities for sanitation and hygiene of villagers. The low level of knowledge reduces awareness about the dangers of DBD. This program is conducted as preventive and curative DBD efforts through the utilization of nutritious herbs that are potential of the region to be herbal based products. Community service with partners Kismosari and Badran in Gadingan village begins by educating DBD and utilization of nutritious herbs, continued with a nutritious herbs workshop. Potential herbs of that region are applied with the manufacture of products, that is mosquito repellent patch, herbal larvacide granule and herbal tea. The production is done by the villagers of two partners with accompaniment by the implementing team involving students and stakeholders. Monitoring of evaluation of education program is done by pretest and posttest. Product development is done by looking at partners evaluation result during the nutritious herbs workshop. Implementation of the program is able to provide significant changes in the level of community knowledge. It is also supported by the decrease in the incidence of DBD at Gadingan in 2017. Evaluation of product development obtained results 55.68% herbal tea;30.68% mosquito repellent patch and 13.64% granule larvacide. Herbal tea product development is done in Kismosari while mosquito repellent patch in Badran.Keywords: Dengue Fever, Mosquito Repellent Patch, Herbal Larvacide, Herbal Tea, Gadingan

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PEMANFAATAN LIMBAH RAMBUT JAGUNG (Zea mays L.) SEBAGAI MINUMAN HERBAL DI DESA NANGA TAMAN KECAMATAN NANGA TAMAN KABUPATEN SEKADAU

Jurnal Buletin Al-Ribaath ◽

10.29406/br.v14i2.886 ◽

2017 ◽

Vol 12 (1) ◽

pp. 88

Author(s):

Tuti Kurniati ◽

Raudhatul Fadhilah

Keyword(s):

Zea Mays ◽

Community Service ◽

Natural Resource ◽

Zea Mays L ◽

The Other ◽

Basic Knowledge ◽

Herbal Tea ◽

Training Course ◽

Corn Silk ◽

Surrounding Environment

Nanga Taman Village whose field was about 415 ha and produce 828 tons of corn ears annually is potential natural resource of corn in Kalimantan Barat. As only its kernel has been used before, the other parts became a waste, which is threatening surrounding environment. The corn silk was unused part of the corn which can be converted into herbal tea for keeping body healthy and cure several disease. However, the villager did not have basic knowledge and skill to utilize it. To improve their knowledge, a training course was given as part of community service in Nanga Taman Village. By having this activity, participants’ attitude toward corn silk were improved as well as it offered a solution to reduce their garbage. Keywords: Nanga Taman Village, herbal tea, corn silk

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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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