scholarly journals PENGEMBANGAN UNIT PROSES PRODUKSI DAN KEMASAN PRODUK OLAHAN BERBASIS RUMPUT LAUT UNTUK USAHA MIKRO PEMBUATAN DODOL, SELAI DAN KERUPUK DI DESA ILODULUNGA KECAMATAN ANGGREK KABUPATEN GORONTALO UTARA

2018 ◽  
Vol 1 (3) ◽  
Author(s):  
Selvi Selvi ◽  
Sri Indriyani Seme Dai
Keyword(s):  
Production Process ◽  
Community Service ◽  
Economic Value ◽  
Food Product ◽  
Monitoring And Evaluation ◽  
Community Empowerment ◽  
Appropriate Technology ◽  
Enterprise Group ◽  
State University ◽  
Service Institution

This Community Service of Learning and Community Empowerment activity (Henceforth called by KKN-PPM) is entitled by Development of Production Business Unit and Packaging of Seaweed Based Processed Product for Micro Enterprise of Making Dodol (Typical Indonesian sweet toffee-like sugar palm-based confection), Selai (Jam) and Kerupuk (Typical Indonesian cracker) and it takes place in Village of Ilodulunga, Sub-district of Anggrek which is base of seaweed farmers in District of Gorontalo Utara. KKN-PPM activity aims to guide and to empower group of seaweed farmers thus the society has knowledge and skill in processing seaweed to be processed food product which has high economic value through utilization of appropriate technology, thus it is able to improve income of seaweed farmers. Generally, program achievement can be seen from implementation of the program in type of training and guidance for enterprise group that produces seaweed to be products of dodol, selai and kerupuk which is finished based on the plan. Based on finding of monitoring and evaluation performed either by KKN-PPM team or Research and Community Service Institution (LPPM) of Gorontalo State University, it can be concluded that the activity is well applied and succeeded. This refers to target and output, thus it can be measured through the expected indicators of program achievement from KKNPPM products namely: a) improvement of Production: It is improved, response of the groups is positive towards the activity. Expectation of the groups continues to other activity stages which can be developed, particularly through improvement of KKN-PPM team production to grant various tools/ equipments which support the production process; b) Cost Efficiency: By utilizing proper technology, the enterprise group society in producing seaweed processed product such as dodol, selai and kerupuk is easier which is supported by adequate tools/equipments; c) System Repair: The system repair in enterprise group of seaweed processor to be processed product such as dodol, selai and kerupuk have been improved and it is able to be implemented through training to enterprise group about how to shape good entrepreneurship sense and the management thus every enterprise is difficult to have loss; d). Improvement of Society Participation: The improvement of society participation towards enterprise group about how to process the seaweed to be nutritious food as dodol, selai and kerupuk has been improved. This can be seen from other society involvement in making dodol, selai and kerupuk. Therefore, it is expected to decrease unemployment level and improve household income. Keywords: Production Process, Packaging, Seaweed

scholarly journals Socialization of the Benefits of Fermenting Cattle Milk into Yogurt as a Probiotic Food Product for Housewife Community of Sruni Village, Musuk, Boyolali

2019 ◽  
Vol 4 (4) ◽  
pp. 581-588
Author(s):  
Sri Sinto Dewi ◽  
Stalis Norma Ethica ◽  
Wikanastri Hersoelistyorini
Keyword(s):  
Swot Analysis ◽  
Economic Value ◽  
Food Product ◽  
Community Empowerment ◽  
Cow Milk ◽  
Cash Assistance ◽  
Fresh Milk ◽  
Central Java ◽  
The Government ◽  
Probiotic Food

Boyolali Regency is among districts in Indonesia, which still has poverty issues and receives direct cash assistance from the government. Yet, villages of the regency including Sruni at Musuk sub-district has been known as one of the main producers of fresh cow milk for the Central Java region.There has been no attempt to process fresh milk into food products of higher economic value at Sruni Village. Meanwhile, results of the strengths, weaknesses, opportunities, and threats (SWOT) analysis at Musuk showed that the region has the potential to be developed for dairy industry. Therefore, through socialization program, community empowerment should be initiated by socializing benefits of fermenting cattle milk into yogurt as a probiotic food product. The socialization had been carried out for 12 housewives in the village of Sruni through two small-class seminars in April 2019. Evaluation was conducted by comparing the number of correct answers from participants’ answers recorded on questionnaire given prior and after each of both seminars. Percentage of improved answers were presented in histograms and then analyzed. As results, the first seminar produced in average 47.4% improved answers, while the second seminar could generate in average 27.3% improved answers. The results showed that in general, the conducted socialization program was quite successful in improving understanding of Sruni villagers on the benefits of fermenting cattle milk into yogurt as a probiotic food product.

scholarly journals Developing Cassava Based Frozen Products to Increase Housewife’s Income in Benda Baru Village, South Tangerang

2021 ◽  
Vol 5 (1) ◽  
pp. 47-60
Author(s):  
Mutiara Dahlia ◽  
Cucu Cahyana
Keyword(s):  
Community Service ◽  
Household Income ◽  
Product Innovation ◽  
Community Empowerment ◽  
State University ◽  
Great Opportunity ◽  
Direct Practice ◽  
Current State ◽  
Art And Culture ◽  
Snack Products

Frozen snacks innovation is a food that is currently in trend and has a great opportunity to be developed.  Referring to the Jakarta State University community service program 2020-2024 it is directed at 4 (four)  focus activities, namely: Education; Public welfare; Art and culture; and Environment. Broadly speaking,  the implementation of the PKM program is community empowerment in preparing PKM plans for the  community in the form of product innovation originating from cassava tubers, thereby increasing culinary  productivity through optimizing cassava tubers and can increase household income generating. The aim is  to increase the community's ability to plan and manage the potential of cassava tubers as an effort to form  a group of people who are economically independent and prosperous. Another goal is to stimulate the  productivity of household culinary businesses that are widely cultivated by housewives in Benda Baru  village, South Tangerang, especially in the current state of the Covid-19 pandemic. The method used in this  activity is the provision of material, direct practice, and assistance in making frozen snack products, namely  french fries and cassava croquettes using cassava tubers as one of the variations of the local ingredients  used.

scholarly journals The Empowerment Of Community In RT. 03 RW. 14 Sawojajar Sekarpuro Sub- District Pakis District Trough The Tin Fruit Productive Village Program

2020 ◽  
Vol 1 (1) ◽  
pp. 1-6
Author(s):  
Rini Kartika Dewi ◽  
Srililiani Surbakti ◽  
Faidliyah Nilna Minah ◽  
M. Istnaeny Hudha ◽  
Siswi Astuti
Keyword(s):  
Community Service ◽  
Small Groups ◽  
Economic Value ◽  
Appropriate Technology ◽  
Creative Industry ◽  
The Public ◽  
Knowledge And Practice ◽  
Implementation Method ◽  
Processed Products ◽  
And Training

The creative industry is a business activity that focuses on creation and innovation which must always be improved and developed in all regions in Indonesia, because it is rich in culture and natural resources. One example is RT 03 RW 14 Sawojajar Sekarpuro Village, Pakis Subdistrict, which has creative activities, where each resident is required to plant figs and process them. So far, residents still do not know the products that can be produced from tin fruit and the processing stages, all that has been done is making tea bags, but the results obtained are not as expected. The aim of this service is to provide assistance and training for residents of Sawojajar RT 03 RW 14 in processing various foods from fruit and drinks from Tin leaves and transfer of appropriate technology in the process to produce superior products from commercial Tin fruit. The implementation method that will be used is assistance in making products for PKK groups of women who are divided into 5 (five) small groups, mentoring and training for processing into products, assistance in the use of drying equipment, packaging and marketing. From the mentoring and training that has been carried out by the ITN Malang Community Service Team, it has had a significant impact, namely that residents gain knowledge and practice directly the processing of Tin fruit into various processed products and operating equipment in making Tin leaf tea and increasing economic value because residents have produce products and sell them to the public.

scholarly journals OLAHAN SAYURAN MENJADI ES KRIM NABATI PADA IBU-IBU RT 03/04 DIKELURAHAN TAMALANREA JAYA

2019 ◽  
Vol 4 (1) ◽  
Author(s):  
Khaeriyah Darwis ◽  
St. Khadijah Yahya Hiola
Keyword(s):  
Community Service ◽  
Family Income ◽  
Raw Materials ◽  
Economic Value ◽  
Ice Cream ◽  
Community Empowerment ◽  
Independent Learning ◽  
Learning Material ◽  
Training Methods ◽  
Entrepreneurial Spirit

This vegetable processing training aims to build the entrepreneurial spirit of RT 03/04 with the utilization of processed red spinach and broccoli vegetables which if developed over the long term will foster a productive economy that can increase family income. In addition, it is hoped that later, ladies and gentlemen, RT 03/04 Tamalanrea Jaya Village is able to form a Trade Business that produces Broccoli and Red Spinach Vegetable ice cream. Community service activities are carried out with training methods in practice and theory. For two days, the community members were invited to understand the purpose, benefits and application of healthy processed broccoli vegetables as a nutritious processed food and economic value. Presentation of learning material related to the importance of community empowerment through an independent learning process, this group is carried out in accordance with the material, goals and practical benefits of each theme. At the last session, this community service activity was presented with a demonstration of cooking food, processing broccoli and red spinach vegetables into healthy, practical ice cream and liked by all people. The activity of processing broccoli and red spinach vegetables as raw materials to obtain these types of food is done by demonstration method while providing explanations that must be mastered when going to process red spinach and broccoli into healthy food for the family, and economic value.Keyword : Broccoli Vegetables, Red Spinach, Vegetable Ice Cream

scholarly journals OVERCOMING OBSTACLES IN THE DEVELOPMENT OF IKRT / UMK THROUGH APPLICATION OF APPROPRIATE TECHNOLOGY

2020 ◽  
Vol 1 (3) ◽  
pp. 386-393
Author(s):  
I Gusti Ayu Arwati ◽  
Euis Nina Saparina ◽  
Nur Endah Retno Wuryandari
Keyword(s):  
Production Process ◽  
Community Service ◽  
Small Businesses ◽  
Good Governance ◽  
Marketing Strategies ◽  
Appropriate Technology ◽  
Surrounding Area ◽  
Green Cleaning ◽  
One Year

The SME sector that has an important role in the Indonesian industry is the small and home industry (IKRT) or micro and small businesses (MSME). In everyday life, washing clothes and washing the house is an activity that is usually done by everyone, especially by the home industry. IKRT (UMK) Suradita RW 09 Suradita Indah Complex, is IKRT (UMK) in the Suradita sub-district, which produces green cleaning products guided by Universitas Mercu Buana lecturers who have been operating for one year. IKRT (UMK) was established to increase the knowledge of housewives who live in RW 09, where production is marketed in the surrounding area as well. In addition there is no good management governance, also a good marketing strategy. Based on the above, the objectives of community service are (1) using appropriate technology in the green cleaner production process, (2) improving the quality of green cleaner product formulations, (3) implementing good governance management and marketing strategies to be more effective and efficient and has sustainable competitiveness. The results of this community service are (1) appropriate technology that can be used in the production process. (2) Improving the quality of green cleaner product formulations and (3) governance management and marketing strategies. And can avoid Suradita IKRT which is more effective and efficient and has sustainable competitiveness.

scholarly journals Peningkatan Kapasitas Petani Cokelat Desa Randualas Kecamatan Kare Kabupaten Madiun Melalui Edukasi Kualitas Kemasan Produk Cokelat

2021 ◽  
Vol 5 (2) ◽  
pp. 174
Author(s):  
Achmad Ridwan Ariyantoro ◽  
Choirul Anam ◽  
Raden Baskara Katri Anandito ◽  
Danar Praseptiangga ◽  
Anastriyani Yulviatun
Keyword(s):  
Food Packaging ◽  
Economic Value ◽  
Monitoring And Evaluation ◽  
Community Empowerment ◽  
Plastic Layer ◽  
Product Packaging ◽  
Chocolate Product ◽  
Before And After ◽  
Level Of Understanding ◽  
Cocoa Farmers

<p align="justify"><em><strong>Increasing the Capacity of Chocolate Farmers in Randualas Village Kare District Madiun Regency through Education of Chocolate Product Packaging Quality.</strong></em> Cocoa is one of the largest commodities from Madiun Regency. Cocoa has the potential to be developed into processed chocolate products that will become typical souvenirs of Madiun Regency. The cocoa farmers in Randualas Village, Kare District, Madiun Regency have received counseling on the processing of cocoa beans into ready-to-consume chocolate products. However, the chocolate product was wraped in only an HDPE plastic layer which was less attractive to consumers, so it is necessary to improve the quality of the chocolate packaging. This community empowerment aims to increase the ability of cocoa farmers (partners) to package chocolate products properly and attractively so it will further increase the economic value of their chocolate product. The activities are education and counseling about the importance of packaging for chocolate products and how to design good and attractive packaging. Monitoring and evaluation were also carried out by filling out questionnaires by participants regarding the level of understanding of the material before and after being presented.  The result showed that the partners understand the importance of packaging in food products in general and packaging for chocolate products in particular. It was evidenced that after counseling, up to 50% of participants understand the importance of packaging in the food packaging process and 50% of participants understand the criteria for good packaging for chocolate products.</p>

scholarly journals PELATIHAN PEMBUATAN PRODUK BAHAN ALAM UNTUK PERAWATAN KULIT PADA PESERTA PENDIDIKAN KESETARAAN PAKET B SMPN 138 JAKARTA

Sarwahita ◽  
2019 ◽  
Vol 16 (02) ◽  
pp. 156-166
Author(s):  
Neneng Siti Silfi Ambarwati ◽  
Mari Okatini Armandari ◽  
Marisa Asnia
Keyword(s):  
Community Service ◽  
Formal Education ◽  
Monitoring And Evaluation ◽  
Community Empowerment ◽  
Skin Care ◽  
Learning Needs ◽  
Average Value ◽  
A Value ◽  
Implementation Method ◽  
And Training

Abstract  Non-formal education of equality education package B in SMP Negeri 138 is organized to meet the learning needs of the community provided and managed by the community in the context of community empowerment in accordance with economic, social and cultural potential, and the natural environment. This training implementation method is 1) Identifies Partner's Problems 2) Troubleshooting 3) Training Implementation 4) Monitoring and Evaluation 5) Output. Implementation begins with the help of knowledge and demonstrations and in the process are guided. Then the participants get to make a bridal scrub by actually producing the following values: from 31 participants who showed very good performance as many as 5 people with a value of 8 with a percentage of 22%, then those who asked for a proposal well 3 people with a value of 7 with a percentage value of 12%, the third criterion is quite good obtained a value of 6 as many as 15 people with a percentage value of 66%. If seen from the results above, the average value of the participants is quite good. This training is about training to provide knowledge about natural ingredients that can be used as skin care and training in making skin care skills. It is hoped that after participating in community service activities, students can make their own skin care cosmetics that are good for themselves and for sale so they can increase family enrichment.   Abstrak Pendidikan nonformal pendidikan kesetaraan paket B di SMP Negeri 138  diselenggarakan untuk memenuhi berbagai kebutuhan belajar masyarakat yang didirikan dan dikelola oleh masyarakat dalam rangka pemberdayaan masyarakat setempat sesuai dengan potensi ekonomi, sosial dan budaya, serta lingkungan alam. Metode pelakasanaan pelatihan ini ialah 1)Mengidentifikasi Masalah Mitra 2)Pemecahan Masalah 3)Pelaksanaan Pelatihan 4)Monitoring dan Evaluasi 5)Luaran. Pelaksanaan diawali dengan pemberian pengetahuan dan demonstrasi serta dalam pengerjaannya dibimbing. Kemudian peserta diminta untuk membuat lulur pengantin dengan benar sehingga menghasilkan nilai sebagai berikut: dari 31 peserta yang menunjukan kinerja sangat baik sebanyak 5 orang dengan nilai yang dihasilkan 8 dengan nilai presentase 22%, kemudian yang memenuhi kriteria baik terdapat 3 orang dengan nilai 7 dengan nilai presentase sebesar 12%, kriteria ketiga yaitu cukup baik didapatkan nilai sebesar 6 sebanyak 15 orang dengan nilai presentase sebesar 66%. Bila dilihat dari hasil diatas bahwa nilai rata-rata peserta cukup baik. Pelatihan ini difokuskan pada kegiatan memberikan pengetahuan tentang bahan alam yang dapat digunakan sebagai kosmetika perawatan kulit dan pelatihan keterampilan membuat kosmetika perawatan kulit. Diharapkan setelah mengikuti kegiatan pengabdian kepada masyarakat ini, peserta didik dapat membuat sendiri kosmetika perawatan kulit tersebut baik untuk diri sendiri maupun untuk diperjualbelikan sehingga dapat memperkuat perkonomian keluarga.

scholarly journals Pemberdayaan Masyarakat Kecamatan Nawangan, Kabupaten Pacitan Melalui Penganekaragaman Olahan Daun Cincau Hitam

2018 ◽  
Vol 2 (2) ◽  
pp. 40
Author(s):  
Ardhea Mustika Sari ◽  
Sumani Sumani ◽  
Diffah Hanim ◽  
Supriyadi Supriyadi
Keyword(s):  
Community Service ◽  
Economic Value ◽  
Food Products ◽  
Community Empowerment ◽  
Processed Food ◽  
Service Program ◽  
High Fiber ◽  
Antioxidant Content ◽  
Three Stages ◽  
Processed Products

Black cincau leaf (Mesona palustris BL) is one of the main commodities of Nawangan District, Pacitan Regency which has high fiber and antioxidant content. In general, the cincau leaves produced at Nawangan are only sold in the form of dried leaves so that their economic value is low. Processing of dried black grass jelly leaves into processed food products can increase its economic value. The problem faced by the Nawangan community in an effort to increase the economic value of cincau leaves is that the Nawangan people do not yet have the skills and knowledge regarding various forms of processed which have a higher selling value. Through the Community Empowerment Community Service program, efforts are made to diversify processed products of black cincau leaves in the form of pastry products (nastar and cookies). This program aims to improve the skills of the Nawangan community in processing black cincau leaves into several food products that have high selling value. This activity was carried out in three stages, namely socialization, implementation of training and monitoring. The outputs produced in this activity are processed products of black cincau leaves which are expected to be the superior products of the Nawangan District.

scholarly journals Pemberdayaan Anggota PKK di Desa Lembu dalam Membuat Kosmetik

2017 ◽  
Vol 2 (2) ◽  
pp. 81
Author(s):  
Sri Hartini ◽  
Hartati Soetjipto ◽  
Cucun Alep Ryanto ◽  
Margareta Novian Cahyanti ◽  
Dewi Kurniasih Arum Kusuma Hastuti
Keyword(s):  
Rural Communities ◽  
Time Management ◽  
Monitoring And Evaluation ◽  
Community Empowerment ◽  
Appropriate Technology ◽  
Cosmetic Products ◽  
The Public ◽  
Technology Marketing ◽  
The Village ◽  
Made In

Community Service in the Village Lembu, District of Bancak on 2015/2016 focused on training the manufacture of cosmetic products. The most mothers Household of PKK’s member supplied and trained in one skill, namely the training of cosmetic products, such as soaps, lotions and others. Service activities packaged in the form of community empowerment by methods PRA (Participatory Rural Appraisal) to form the basis of a briefing about the character cosmetic products and training products manufacture. The implementation steps include the stage of awareness of materials, devices used when creating products and maturation/curing of the product before use. The practice of making cosmetic conducted in groups and each group of at least 5 people. Completeness is the continuity of the motivation for the manufacture of cosmetic products which are prepared to serve the needs of the market. From the results of development activities can be concluded that the public powerful of time management and become skilled productive use of household appliances for the production of cosmetics, and does not stutter anymore to make cosmetics with the appropriate technology. Marketing begins with consumers who come from the rural communities Lembu, then slightly extends in the District Bancak. Two excellent products that can meet the needs of the community are soaps and lotions with a sale value of Rp. 10.000/100 ml. Monitoring and evaluation of cosmetic products made in directly consultation with the campus UKSW.

Pendampingan Siswa SMP Dan SMA Dalam Memainkan Alat Musik Tradisional Sasando Daun Untuk Melestarikan Alat Musik Tradisional Etnik Nusa Tenggara Timur

2020 ◽  
Vol 4 (1) ◽  
pp. 33
Author(s):  
Muntasyir Basri ◽  
Lewi Jutomo ◽  
Caro David Hadel Edon ◽  
Marline Mayners ◽  
Sri Prilmayanti Awaluddin
Keyword(s):  
High School ◽  
High School Students ◽  
Community Service ◽  
Monitoring And Evaluation ◽  
Traditional Music ◽  
Musical Instrument ◽  
Community Empowerment ◽  
Musical Instruments ◽  
School Students ◽  
Senior High School Students

This community service aims to empower junior and senior high school students to improve their knowledge, abilities and skills in playing NTT ethnic traditional musical instruments as an effort to preserve local culture, especially traditional musical instruments. Implementation methods are designed based on community empowerment methods including identification of schools and target participants, preparation of training tools and materials, provision of materials, introduction of sasando daun traditional musical instruments, recognition of tone and sound, training and use of playing sasando daun traditional musical instruments and monitoring and evaluation and sustainability. This activity is carried out on St. Catholic Catholic Middle School students Familia and Kupang Superior Generation Christian High School, each 20 students. The results of the activity showed that as many as 40 participants were able to play the Sasando Daun  traditional musical instrument skillfully, skillfully and well. It is expected that with the presence of 40 students the students will be able to direct and motivate other students to play the traditional Sasando Daun musical instrument so as to be able to preserve the NTT ethnic culture, especially maintaining the ability to play this instrument. For the continuation of the activities of all these students will be included in the appearance of the traditional Sasando Daun musical instrument play in various events in Kupang and outside Kupang and formed the Sasando Traditional Music Art Unit.

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