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All Journal Jurnal AbdiMas Nusa Mandiri Jurnal Pengabdian Kepada Masyarakat
Laela Nur Rokhmah
Universitas Duta Bangsa Surakarta
Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Environmental Science Languange, Linguistic, Communication & Media Mathematics Physics Social Sciences Other

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INOVASI “LOSSAVA” SEBAGAI BENTUK PEMANFAATAN PANGAN LOKAL SINGKONG DI SMP ISLAM AL-AZHAR CAIRO SUKOHARJO Binardo Adi Seno Mawarno; Laela Nur Rokhmah; Jayanti Rahayu; Evida Agustina Sari
Jurnal Pengabdian kepada Masyarakat Vol. 13 No. 1 (2026): JURNAL PENGABDIAN KEPADA MASYARAKAT 2026
Publisher : P3M Politeknik Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33795/abdimas.v13i1.8521

Abstract

The indicator of achievement in this community service activity is the creation of a high-value cassava product that is popular with the younger generation and has the potential to become an entrepreneurial product using simple equipment. The product produced is a long cassava stick called “Lossava,” inspired by a similar potato-based product widely sold in shopping malls. The activity was conducted through lectures and discussions on cassava as the primary raw material, followed by practical sessions on the production of “Lossava” and an evaluation phase, involves testing sensory characteristics, including taste, aroma, texture and overall acceptability of the products. The community service activity received a positive response from the students of SMP Al Azhar Cairo, who actively participated in the product creation process from raw material preparation, processing, to packaging, resulting in a new product not yet available in the market and favored by the participants. Going forward, it is hoped that the product innovation can be utilized as an entrepreneurial opportunity among teenagers, particularly at SMP Al-Azhar Cairo Sukoharjo, which also incorporates entrepreneurship education into its learning activities.
PEMANFAATAN PASCA PANEN DAN UPAYA PENINGKATAN NILAI EKONOMI SAYUR SAWI SENDOK DALAM PEMBUATAN ES KRIM DI KELURAHAN BALUWARTI Binardo Adi Seno Mawarno; Laela Nur Rokhmah; Nada Ila Milatina; Yenita Cahya Dewi
Jurnal AbdiMas Nusa Mandiri Vol. 8 No. 2 (2026): Periode April 2026
Publisher : LPPM Universitas Nusa Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33480/abdimas.v8i2.8219

Abstract

The main achievement indicator of this community service program is the creation of a functional ice cream product from locally grown mustard greens. This local vegetable was chosen because it is readily available as a result of cultivation by residents at the “Healthy Food Corner” in the Baluwarti neighborhood, a special area dedicated to food crop cultivation. The community service was carried out at the Keraton Kasunanan hall, Baluwarti Village, Pasar Kliwon District, Surakarta City, through lectures and discussions on the potential of the main raw material (mustard greens), ice cream making practices, and sensory evaluation of the product. The activity received positive responses from 30 participants with the creation of new products that were not yet available on the market and were liked by the participants based on acceptance level tests. The post-test results also showed an increase in participants' knowledge and skills regarding raw materials and food product innovation, which was 59.28%. Participants were actively involved from raw material preparation, processing, to sensory evaluation of ice cream. Over 90% of participants expressed satisfaction, and the activity had a positive impact on the utilization of local vegetables. The product innovations resulting from this initiative represent a concrete step toward utilizing local resources, increasing the economic value of mustard greens, and creating opportunities for the UMKM and the creative economy among the community.
Co-Authors Binardo Adi Seno Evida Agustina Sari Jayanti Rahayu Nada Ila Milatina Yenita Cahya Dewi