Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
P-Index
This Author published in this journals
All Journal Jurnal Pengabdian Masyarakat Sains Indonesia (Indonesian Journal Of Science Community Services)
Rabyatul Auliah
Unknown Affiliation
Economics, Econometrics & Finance Education Library & Information Science Public Health Social Sciences

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Pelatihan dan Pendampingan Pembuatan Es Krim Ubi Ungu untuk ibu PKK di Desa Lelong, Lombok Tengah Fahrullah Fahrullah; Azhary Noersidiq; Eka Nurminda Dewi Mandalika; Rabyatul Auliah; Miftahul Jannah; Sukirno Sukirno
Jurnal Pengabdian Masyarakat Sains Indonesia (Indonesian Journal Of Science Community Services) Vol. 8 No. 1 (2026): JPMSI (Jurnal Pengabdian Masyarakat Sains Indonesia)
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmsi.v8i1.1792

Abstract

Processing animal-based food products is an activity that transforms raw materials into products desired by consumers. In addition, food processing can produce products with desirable characteristics, such as safety, nutritional value, and sensory acceptability. One example of an animal-based food product is ice cream, which is primarily made from milk. The purpose of this community service activity was to provide the residents of Lelong Village with an understanding of food diversification through training on ice cream production utilizing a local food resource, namely purple sweet potato. The methods employed in this activity included lectures, discussions, demonstrations of ice cream production, mentoring, and final evaluation. The results of the community service activity showed that 25% of participants considered the program beneficial, while 75% considered it highly beneficial. Furthermore, 100% of participants stated that the activity was highly relevant to the needs of the Lelong Village community, increased their motivation after participating in the purple sweet potato ice cream processing training, and encouraged community self-reliance. The results also indicated that participants were highly enthusiastic in receiving the materials, motivated in producing ice cream products, and had gained the knowledge and skills necessary to process ice cream with the addition of purple sweet potato.
Co-Authors Azhary Noersidiq Eka Nurminda Dewi Mandalika Fahrullah Fahrullah Miftahul Jannah Sukirno Sukirno