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All Journal Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Pengabdian kepada Masyarakat Nusantara
Evelyn Chen
Universitas Pelita Harapan
Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Health Professions Public Health Social Sciences

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TRAINING ON MAKING FUNCTIONAL FOOD PRODUCTS BASED ON GLUTINOUS CORN FLOUR Tagor M. Siregar; Julia Wijaya; Natania Natania; Titri Siratantri; Florecita Sanaky; Evelyn Chen; Keshia Wela
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 6 No. 6 (2025): Vol. 6 No. 6 Tahun 2025
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v6i6.46870

Abstract

The Women Farmers Group (KWT) Forum in Tangerang Selatan is a community group that engages in cultivating spices and other food crops like chilies, cauliflower, tomatoes, cucumbers, Pok Choy, and red spinach. Since the beginning of 2023, the Tangerang Selatan KWT Forum has been cultivating glutinous corn, which is a food crop with the potential to provide health benefits and added economic value for the community. The Tangerang Selatan KWT Forum has limited knowledge about the health benefits and how to process glutinous corn plants into functional food products. Community Service Activities (PkM) of the UPH Food Technology Study Program in the form of training in making functional food products based on glutinous corn flour can be a solution to overcome this condition. This training activity is carried out through the preparation and implementation stages. In the preparation stage, a trial process was conducted to determine the best preparation procedure and formulation for the instant glutinous corn soup product at the Food Processing Laboratory of the UPH Food Technology Study Program. The final preparation stage consists of preparing a training video. The training was conducted on September 21 2023 and was attended by 35 participants. The results of the evaluation of the implementation of training activities based on filling out questionnaires showed that all (100%) participants stated that this activity was well attended, useful, and very interesting. As a result of the training, making instant glutinous corn soup can become an alternative daily activity for members of the KWT Forum in Tangerang Selatan, providing health and economic benefits for the community.
Edukasi Kemasan dan Pelabelan Produk Pangan pada Komunitas UFC Gucang Farm, Tigaraksa, Tangerang Titri Siratantri Mastuti; Adolf J. N. Parhusip; Lucia C. Soedirga; Evelyn Chen; Delicia A. Juliant; Kariani Kariani
Jurnal Pengabdian kepada Masyarakat Nusantara Vol. 7 No. 3 (2026): Article In Progress
Publisher : Lembaga Dongan Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55338/jpkmn.v7i3.9732

Abstract

Urban Fishery Center (UFC) Gucang Farm merupakan komunitas pembudidaya ikan lele di Kampung Pinang, Tigaraksa, Tangerang, Banten, yang memiliki program Kampung Berdaya.  Komunitas UFC telah mengembangkan beberapa produk olahan lele, dengan siomay lele sebagai salah satu produk unggulannya.  Berdasarkan diskusi dengan mitra, pengembangan produk masih menghadapi kendala pemasaran dan umur simpan, serta kebutuhan informasi mengenai pemilihan kemasan dan pelabelan pangan. Meskipun produk telah dikemas secara vakum dan disimpan pada suhu rendah, kemasan belum dilengkapi label pangan. Kegiatan pengabdian kepada masyarakat ini bertujuan memberikan edukasi kepada komunitas UFC Gucang Farm mengenai pemilihan dan penggunaan kemasan serta ketentuan pelabelan produk pangan. Kegiatan dilaksanakan melalui pemaparan materi menggunakan PowerPoint dan demonstrasi dengan menggunakan berbagai contoh jenis kemasan pangan.  Kegiatan diikuti oleh 45 peserta. Evaluasi kegiatan menunjukkan bahwa dari 30 peserta yang mengisi kuesioner menyatakan bahwa kegiatan berguna, 73% menilai topik sangat menarik, dan 60% menilai presentasi serta praktik mudah dimengerti.   Hasil kegiatan menunjukkan bahwa peserta mengikuti sesi edukasi dengan baik dan memahami peran pengemasan dan pelabelan yang tepat dalam mencegah kontaminasi pangan, meningkatkan keamanan produk, serta meningkatkan daya tarik dan penjualan produk. Hasil evaluasi juga menunjukkan penerimaan yang baik terhadap kegiatan serta adanya keinginan untuk menerapkan dan membagikan informasi. Hasil edukasi ini dapat mendukung SDG 3, yang berfokus pada peningkatan kesehatan dan kesejahteraan masyarakat.
Co-Authors Adolf J. N. Parhusip Delicia A. Juliant Florecita Sanaky Julia Wijaya Kam, Natania Kariani Kariani Keshia Wela Lucia Crysanthy Soedirga Tagor M. Siregar Titri Siratantri Titri Siratantri Mastuti