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All Journal Jurnal Abmas
Ai Mahmudatussa’adah
Universitas Pendidikan Indonesia

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Cookies hanjeli gluten free produk unggulan wisata Ciletuh Palabuhanratu Unesco Global Geopark Yulia Rahmawati; Asep Maosul; Ai Mahmudatussa’adah; Muktiarni Muktiarni; Nia Lestari
Jurnal Abmas Vol. 21 No. 2 (2021): Jurnal Abmas
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/abmas.v21i2.40342

Abstract

Kebutuhan pangan akan terus meningkat seiring dengan laju pertumbuhan jumlah penduduk yang terus naik, sehingga perlu dikembangkan bahan pangan alternatif, salah satunya hanjeli. Sebelum diolah hanjeli mengalami beberapa proses, yaitu pengeringan, pemecahan kulit luar, penyosohan lapisan aleuron, pemisahan beras hanjeli dari dedak, dan penepungan. Hanjeli merupakan bahan pangan yang memiliki gizi tinggi, namun pemanfaatannya masih terbatas. Permasalahan yang terjadi di Desa Waluran Mandiri Kecamatan Waluran Kabupaten Sukabumi adalah pengolahan hanjeli menjadi produk turunan yang memiliki nilai ekonomi tinggi. Tepung hanjeli dapat digunakan sebagai bahan pengganti tepung terigu dalam pembuatan cookies. Metode yang digunakan adalah pelatihan dan pendampingan. Produk yang dihasilkan dari pelatihan ini adalah chocochips cookies hanjeli, pizza cookies hanjeli, nastar hanjeli, dan peanut cookies hanjeli. Masyarakat sangat antusias mengikuti pelatihan. Simpulannya tepung hanjeli dapat menggantikan seratus persen tepung terigu di dalam pembuatan aneka cookies.
Teknopreneur menghasilkan tepung bebas gluten untuk Koperasi Al-Muawanah Tasikmalaya Aam Hamdani; Mumu Komaro; Yulia Rahmawati; Ai Mahmudatussa’adah
Jurnal Abmas Vol. 26 No. 1 (2026): Jurnal Abmas
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/abmas.v26i1.499

Abstract

The growing trend of healthy lifestyles and increasing awareness of health conditions such as celiac disease have driven global demand for gluten-free food products. Al Muawanah Cooperative in Tasikmalaya has great potential in utilizing local resources such as cassava, bananas, and breadfruit to create market opportunities. This article aims to design a Technopreneurship-based business model for producing gluten-free flour among cooperative members. The Technopreneurship approach is integrated throughout the value chain, from production using standardized, simple equipment to digital marketing through social media and e-commerce platforms to effective cooperative management. The implementation method consists of three main stages: preparation (feasibility study and training), implementation (production and marketing), and evaluation. The results of the discussion indicate that this model not only has the potential to increase members’ incomes through the sale of high-value-added products but also to empower them with digital and entrepreneurial skills relevant to the modern economy. It is concluded that adopting a Technopreneurship concept in gluten-free flour processing is a feasible and sustainable strategy to enhance the cooperative's competitiveness and economic independence.
Co-Authors Aam Hamdani, Aam Asep Maosul Muktiarni, Muktiarni Mumu Komaro Nia Lestari Yulia Rahmawati, Yulia