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.

scholarly journals Pelatihan Pemanfaatan Limbah Cangkang Telur sebagai Bahan Baku Pembuatan Kerajinan Kolase pada Keramik Tanah 1,2 (Gerabah) di Kabupaten Gowa

DEDIKASI ◽  
2019 ◽  
Vol 21 (1) ◽  
Author(s):  
Ali Ahmad Muhdy ◽  
Abd. Aziz Ahmad
Keyword(s):  
Learning Process ◽  
Raw Materials ◽  
Field Of Study ◽  
Training Activity ◽  
Cultural Arts ◽  
The People ◽  
Lecture Method ◽  
The Future ◽  
Training Activities

The students of MTs Sultan Hasanuddin Pattunggalengang Limbung, Bajeng Subdistrict, Gowa Regencyare the people of the nation, full of potential which is expected to equip themselves to build their independencethrough various training activities related to the field of study of cultural arts which they have been studying forexample art studies. In the information and technology era, students are expected to take part and participate indeveloping the potential and talents that they have, in order to realize their independence and avoid full dependenceon others in the future. One form in filling students' lives while they are still in the learning process is practicing finearts skills in the form of training in making collage craft from natural waste raw materials in the form of eggshellsthat are processed in such a way as to become a form of art. The purpose of this activity is to provide knowledge inpsychomotor (skills) aspects of expression and creative creation freely through a number of media such as eggshells,glue, pottery, clear (varnish), and brushes. The method used in this training activity is the lecture method, questionand answer, demonstration (practice and exhibition), while the presentation is sorted according to the schedule andallocation of time provided. This activity lasts for three working days, starting on Wednesday, September 6-8 2018in one of the classrooms. To find out and measure the extent of the participants' ability to process and compilevarious media provided, the instructor evaluates in practical activities. The results of the activity showed that theparticipants were able to express and be creative in creating interesting motifs according to each section with anaverage quality of 60-80, the minimum completeness value of the entire work produced.

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

2020 ◽  
Vol 5 (4) ◽  
pp. 404-409
Author(s):  
Titin Apung Atikah
Keyword(s):  
Community Service ◽  
Raw Materials ◽  
Human Life ◽  
Food Products ◽  
Community Empowerment ◽  
Processed Food ◽  
Knowledge And Skills ◽  
Service Activities ◽  
Service Activity ◽  
Processed Products

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

scholarly journals Use of by-products of millet, amaranth and sorghum grains in bakery production

2020 ◽  
Vol 17 ◽  
pp. 00047
Author(s):  
A.V. Volkova ◽  
A. V. Kazarina ◽  
O. N. Antimonova ◽  
Yu. Yu. Nikonorova ◽  
E. A. Atakova
Keyword(s):  
Wheat Flour ◽  
Raw Materials ◽  
Bakery Products ◽  
Systematic Analysis ◽  
Composite Mixture ◽  
Biotechnological Processes ◽  
Processed Products ◽  
Cereal Industry ◽  
Positive Effect

The use of additional gluten-free grain raw materials in the form of flour or secondary raw materials of cereal industry in the recipes of bakery products allows regulating the biotechnological processes of dough maturing and proofing, obtaining a finished product with new functional properties and high nutritional value. The purpose of the research is to justify experimentally the use of processed products of amaranth grain and sorghum for the production of bread of high quality and functionality. The methodological basis of the study is presented by a systematic analysis of the technology for the production of bakery products enriched with promising phyto-fortifiers. In accordance with the chosen methodology, the chemical composition is analyzed and the positive effect of the use of flour from millet grain, sorghum and amaranth seeds in the mixture with premium wheat flour on the quality of bread is experimentally justified. It was found that the introduction of these types of additional raw materials had a positive effect on the activation of baking yeast and the maturation of dough. In the production of bread from wheat flour of the highest grade, it is optimal to use these phyto-fortifiers in the amount of 3% by weight of the composite mixture.

scholarly journals Rancang ulang mesin penyayat daging sapi untuk bahan baku membuat abon menggunakan motor listrik 1 HP

2018 ◽  
Vol 16 (1) ◽  
pp. 1
Author(s):  
Hasrin Hasrin ◽  
Zuhaimi Zuhaimi ◽  
Sumardi Sumardi
Keyword(s):  
Raw Materials ◽  
Fiber Texture ◽  
Consumption Pattern ◽  
Texture Measurement ◽  
The People ◽  
Measurement Results ◽  
Beef Products ◽  
Long Time ◽  
Develop Technology ◽  
Processed Products

The high consumption of processed beef products is a separate business opportunity to be developed. The shifting consumption pattern of the people in consuming processed beef products from fresh meat to processed products ready to encourage some parties to develop technology in terms of processing beef. In making abon now it is still traditional by using hands, knives or forks to cut the meat after the boiling process until cooked to be made abon. By using such manual equipment of course the process of making abon will take a long time, greater energy, and besides also slicing meat by pounding using a fork is considered less safe for workers. The purpose of this research is to get a tool / machine penyya beef is simpler for raw materials to make abon using electric motor 1 hp. Changes in the redesigned construction consist of: cylinder casing design, inlet and outlet ducts, container tubs and placemats. The result of the test has been tested by 1 kg of beef, thus showing the measured fiber texture measurement results consist of: 0.5 mm thickness, 30 mm length; 1 mm thick, 35 mm long and 1.5 mm thick, 35 mm long. Capacity of beef cultivation yields are: 3.3 ounces / minute or 1 kg / 3 minutes. So it can be concluded the closer the gaps in the cassing, then the result of the incision the better (smoother). Keywords: Meat meat machine, inlet hopper, cylinder case

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 PROCESSING OF COW UDDERS WITH MODERN MEANS

2018 ◽  
Vol 12 (4) ◽  
pp. 12-16
Author(s):  
Геннадий Ларионов ◽  
Gennadiy Larionov ◽  
Николай Кириллов ◽  
Nikolay Kirillov
Keyword(s):  
Bacterial Contamination ◽  
Raw Materials ◽  
Somatic Cells ◽  
Raw Milk ◽  
Milk Quality ◽  
The Public ◽  
Anaerobic Microorganisms ◽  
Facultative Anaerobic ◽  
Processed Products

The public of our country makes ever-increasing demands on milk in terms of safety and nutritional values. In accordance with the requirements of the Interstate Standard GOST 31449-2013 “Raw milk of cow. Specifications” the number of mesophilic aerobic and facultative anaerobic microorganisms should not exceed 1.0×105 CFU/cm3, the number of somatic cells - 4.0×105 in 1 cm3 in milk. The dairy industry places high demands on milk quality, namely, on bacterial contamination. Dairy products of high quality can only be obtained from good raw materials. High bacterial contamination worsens the quality of raw milk and its processed products and creates a certain risk factor for human health. In the Chuvash Republic, studies were carried out on the use of modern domestic iodine-containing preparations and lactic acid-based preparations for the treatment of the udder of cows. At the same time, the sanitary-hygienic condition of the udder’s nipples was improved, the microbiological seeding and the number of somatic cells decreased, and the grade of milk of cows was increased. When treatment the udder of cows before milking by Violet and after milking by Lactovit, the number of mesophilic aerobic and facultative anaerobic microorganisms in milk decreased by 22.9 times, the number of somatic cells - by 2.0 times. When using Monklavit-1, the number of mesophilic aerobic and facultative anaerobic microorganisms decreased by 25.0 and the number of somatic cells decreased 2.5 times. It was found that the efficiency of Monclavit-1 using is higher 1.1 times according to the number of mesophilic aerobic and facultative anaerobic microorganisms and 1.5 times according to the number of somatic cells, than treatment of the udder of cows by Violet and Lactovite. The use of modern udder treatment means allowed to improve milk quality from the second to the highest grade.

scholarly journals Analysis of Islamic Economic on Production Management of Home Industry Farmers Group Ambudi Makmur 2 Kramat Bangkalan

2021 ◽  
Vol 7 (2) ◽  
pp. 144-163
Author(s):  
Bustomi Arisandi ◽  
Mashudi Mashudi ◽  
Imamul Muttaqin
Keyword(s):  
Production Management ◽  
Raw Materials ◽  
Field Research ◽  
Qualitative Approach ◽  
Good Management ◽  
Production Factors ◽  
The People ◽  
Processed Products ◽  
Islamic Economic ◽  
Home Industries

The background of this study is because of the number of Salak fruits in wrong treatment so that the group of farmers work together to make the fruits into several processed products.   Home industy of farmers group Ambudi Makmur 2 Kramat Bangkalan is one of home industries in Bangkalan district; this company is engaged in the production and processing of salak. The company has 13 products from the processed salak good management is needed to make the production activities run optimally. Besides, it is also supported by the alignment of production factors so that the production activities are in accordance with the targets of expectation. Because it affects the income and progress of the company, this type of the study is included in field research. To obtain the data in this study, the present study used interview, observation and documentation. Meanwhile, in analyzing the data, this study used qualitative approach such as describing the object according to the actual fenomena. Based on the results of the research that the home industry or Unit Dagang (UD), Budy Jaya has carried out production management properly and does not against the Islamic economic principles, where in production activities uses clean and halal raw materials and equipments. This is done to provide the best hospitality for the benefit of the people. Keywords: Management, production, processed salak, Islamic Economy.

scholarly journals Research on Assessing the Potential for Mountain Certification of Bistra Village, Romania

2018 ◽  
Vol 75 (2) ◽  
Author(s):  
Avram FITIU ◽  
Calin VAC
Keyword(s):  
Sustainable Development ◽  
Economic Activity ◽  
Complex Analysis ◽  
Raw Materials ◽  
Added Value ◽  
Mountain Areas ◽  
The Sustainable Development ◽  
European Regulations ◽  
Processed Products

The quality of mountain products represents a competitive advantage for the area of Bistra village, Alba county, Romania. Each mountain product comes as a result from raw materials from mountain areas and in the case of processed products, processing takes place in the mountain region. This paper aims to investigate ways to obtain mountain certification for products from this area, so it could promote agro-food products as a lever for sustainable development, that ensure economic activity. This study randomly analyze several farms in Bistra village in terms of specific indicators for mountain certification. The method used in this study is analyzing in terms of socio-economic, territorial, environmental and economic indicators. After a complex analysis of the specific indicators, results show that the Bistra village, brings together the criteria relating to mountain certification, according to the European Regulations, improving the sustainable development of the area. The main conclusion of this study is that in the current economy it is necessary to create added value for mountain products as part of a narrower niche, in order to preserve high competition and higher prices on the market, so that these farms could face competition over time.

scholarly journals Usaha Meningkatkan Kualitas Dan Nilai Ekonomi Nata De Coco Bagi Masyarakat Desa Petanahan Melalui Penyuluhan Pembuatan Yang Baik Dan Benar Serta Minuman Ready To Drink Berbasis Nata De Coco

2019 ◽  
Vol 7 (1) ◽  
pp. 137-142
Author(s):  
Erminawati Erminawati
Keyword(s):  
Community Service ◽  
Local Community ◽  
Current Situation ◽  
Coconut Water ◽  
Maximum Benefit ◽  
Business Opportunities ◽  
Service Activities ◽  
Processed Products

Abstract.BUMDES Sun Coco can be considered as a forum / association of coconut processed products, include VCO and klentik oil processors. Processing of coconut water and liquid-byproduct of VCO  into nata de coco has not been provided maximum benefit for farmers. Current situation,  coconut water which processed into nata de coco sold still in raw product, at very cheap prices, usually sold at a price of Rp. 1150 / kg . If the quality of the nata de coco product improved and processed further into ready to drink baverage products, it will increase its selling value and hence will provide business opportunities; which is can be done and accepted by the local community,  therefore,  it has an impact on employment and the development of SME’s in the region. So far, no farmer has processed it further into ready to drink baverages.The implementation of community service activities is considered successful. This can be seen from the innovations of the participants in making ready to drink baverages based on nata de coco which have very good quality and are suitable for sale. This home industry continuity needs to be followed up with marketing guidance and approval from the Ministry of Health.Abstrak. Pengolahan air kelapa dan produk sampingan cair VCO menjadi nata de coco yang dilakukan masyarakat sekitar Bumdes sun coco desa Petanahan belum memberikan manfaat maksimal. Keadaan saat ini, air kelapa yang diolah menjadi nata de coco dijual masih dalam produk mentah, dengan harga sangat murah, biasanya dijual dengan harga Rp. 1150 / kg.  Jika kualitas produk nata de coco ditingkatkan dan diproses lebih lanjut menjadi produk minuman siap minum, maka akan meningkatkan nilai jualnya dan karenanya akan memberikan peluang bisnis; yang dapat dilakukan dan diterima oleh komunitas lokal, oleh karena itu, berdampak pada pekerjaan dan pengembangan UKM di wilayah tersebut. Sejauh ini, tidak ada petani yang memprosesnya lebih lanjut ke dalam minuman siap minum. Program pengabdian pada masyarakat PKM Berbasis Riset 2018 ini bertujuan untuk meningkatkan kualitas dan nilai ekonomi nata de coco bagi masyarakat sekitar Bumdes Sun Coco desa Petanahan melalui alih teknologi pembuatan nata de coco secara baik dan benar, dan pembuatan minuman ready to drink berbasis nata de coco. Pelaksanaan kegiatan PKM Berbasis Riset 2018 ini dianggap berhasil, dapat dilihat dari inovasi para peserta dalam membuat minuman ready to drink berbasis nata de coco yang memiliki kualitas sangat baik dan cocok untuk dijual. Kontinuitas kegiatan ini perlu ditindaklanjuti dengan bimbingan pemasaran dan bantuan mendapatkan PIRT. Dengan memanfaatkan air kelapa dan produk sampingan cair VCO menjadi nata de coco, maka akan tercipta lingkungan yang bersih sehingga dengan sendirinya meningkatkan taraf kesehatan masyarakat. Melalui kegiatan ini juga akan terbangun kerjasama kemitraan antara perguruan tinggi dan masyarakat sehingga tujuan pembangunan ekonomi dan kesehatan masyarakat dapat terwujud.

scholarly journals Peningkatan Kualitas dan Diversifikasi Produk Olahan Sukun

2020 ◽  
Vol 2 (2) ◽  
pp. 85
Author(s):  
Purnomo Purnomo ◽  
Dwi Sulistyaningsih ◽  
R. Ery Wibowo Agung
Keyword(s):  
Product Quality ◽  
Appropriate Technology ◽  
Improve Product Quality ◽  
Knowledge And Skills ◽  
Limited Knowledge ◽  
The People ◽  
Product Manufacturing ◽  
Processed Products ◽  
The Village

The availability of breadfruit is abundant in the village of Meteseh in RW. X Tembalang District, Semarang City. BAROKAH farmers group develops breadfruit chip business. This group of farmers utilizes the abundantly available breadfruit fruit in the Meteseh area to make breadfruit chips. BAROKAH has problems in terms of limited equipment to support product manufacturing, and limited knowledge and skills in the processing and diversification of breadfruit preparations. The purpose of this activity is to develop a business through diversification of BAROKAH breadfruit processed products so that this business and all the people involved are able to become economically independent communities. It also improved product quality, creative and innovative skills, skills in using appropriate technology in the cutting, draining, and packaging of breadfruit processed products. The method used is to improve product quality, creative and innovative skills through the use of appropriate technology in the cutting, draining, and packaging of processed breadfruit products. In addition, diversification of breadfruit processed products was also developed. The results show that the application of appropriate technology has been able to increase the capacity of chopping, and the durability of processed products from breadfruit. In addition, the quality of processed breadfruit products has increased.

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