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All Journal Borneo Journal of English Language Education Jurnal Pengabdian Inovasi Masyarakat Indonesia
Devi, Puspita
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Agriculture, Biological Sciences & Forestry Humanities Chemistry Education Languange, Linguistic, Communication & Media Social Sciences Other

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Journal : Jurnal Pengabdian Inovasi Masyarakat Indonesia

 1 
Membawa Rasa Keluar Desa Melalui Video Profil Tempe Mendoan Ikon Desa Sri Mulya Antasari, Lyka; Devi, Puspita; Oktavia, Novelin; Kinanti, Gita Ayu; Triani, Shinta; Praja, Aji Ranu
Jurnal Pengabdian Inovasi Masyarakat Indonesia Vol. 4 No. 1 (2025): Edisi Februari
Publisher : Program Studi Pendidikan Kimia FKIP Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpimi.v4i1.6270

Abstract

This community service program aims to introduce tempe mendoan as a culinary icon typical of Sri Mulya Village to a wider market through digital media. Tempe mendoan which is traditionally produced using banana leaves as a wrapper and firewood as a cooking utensil reflects local wisdom that needs to be preserved. In this program, KKN students collaborate with local business actors to produce a tempe mendoan profile video. This video shows the process of making tempe mendoan from start to finish, with a focus on the uniqueness of the tradition that is maintained. The implementation method includes data collection, video shooting, editing, and uploading to a digital platform. The results of the activity show that the profile video uploaded via WhatsApp, Instagram and village YouTube social media has succeeded in increasing the appeal of tempe mendoan, which is indicated by an increase in orders from consumers outside the village. In addition, this program increases awareness of the village community about the importance of digital marketing in developing local products. The conclusion of this activity is that digital technology, especially profile videos, can be an effective means of preserving local culture while expanding economic opportunities. Furthermore, tempe producers can utilize e-commerce to expand their market and collaborate with restaurants or cafes as distribution partners. In addition, innovation in product variants such as ready-to-eat tempe mendoan packaging can increase sales value.Keywords: tempe mendoan, local wisdom, digital marketing
Keripik Gedebong Pisang: Solusi Inovatif Untuk Pengolahan Limbah Organik yang Bernilai Jual Utami, Astrina; Abelia, Aura Putri; Yuliani, Selvy; Alfarouk, Fadhilatus; Devi, Puspita; Majalista, Riya
Jurnal Pengabdian Inovasi Masyarakat Indonesia Vol. 4 No. 1 (2025): Edisi Februari
Publisher : Program Studi Pendidikan Kimia FKIP Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpimi.v4i1.6280

Abstract

Gedebong pisang, meskipun sering dianggap sebagai limbah, memiliki sejumlah keunggulan yang menjadikannya bahan potensial untuk diolah menjadi produk bernilai jual. Kaya akan serat dan nutrisi, gedebong pisang bermanfaat untuk kesehatan pencernaan dan dapat membantu mengurangi risiko penyakit. Selain itu, pengolahan gedebong pisang berkontribusi pada pengurangan limbah organik dan dampak negatif terhadap lingkungan, serta menciptakan peluang ekonomi bagi masyarakat, terutama di daerah pertanian. Ketersediaannya yang melimpah sebagai hasil sampingan dari budidaya pisang menjadikannya bahan baku yang mudah diakses. Namun, statusnya sebagai limbah disebabkan oleh kurangnya pengetahuan dan kesadaran masyarakat tentang potensi pengolahannya, proses pengolahan yang rumit, serta persepsi negatif terhadap gedebong pisang. Keterbatasan pasar untuk produk olahan juga menghambat pemanfaatannya. Oleh karena itu, diperlukan upaya edukasi dan pelatihan untuk mengubah persepsi ini, sehingga gedebong pisang dapat dimanfaatkan sebagai sumber daya yang berharga dan berkontribusi pada peningkatan kesejahteraan masyarakat.
Membawa Rasa Keluar Desa Melalui Video Profil Tempe Mendoan Ikon Desa Sri Mulya Antasari, Lyka; Devi, Puspita; Oktavia, Novelin; Kinanti, Gita Ayu; Triani, Shinta; Praja, Aji Ranu
Jurnal Pengabdian Inovasi Masyarakat Indonesia Vol. 4 No. 1 (2025): Edisi Februari
Publisher : Program Studi Pendidikan Kimia FKIP Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpimi.v4i1.6270

Abstract

This community service program aims to introduce tempe mendoan as a culinary icon typical of Sri Mulya Village to a wider market through digital media. Tempe mendoan which is traditionally produced using banana leaves as a wrapper and firewood as a cooking utensil reflects local wisdom that needs to be preserved. In this program, KKN students collaborate with local business actors to produce a tempe mendoan profile video. This video shows the process of making tempe mendoan from start to finish, with a focus on the uniqueness of the tradition that is maintained. The implementation method includes data collection, video shooting, editing, and uploading to a digital platform. The results of the activity show that the profile video uploaded via WhatsApp, Instagram and village YouTube social media has succeeded in increasing the appeal of tempe mendoan, which is indicated by an increase in orders from consumers outside the village. In addition, this program increases awareness of the village community about the importance of digital marketing in developing local products. The conclusion of this activity is that digital technology, especially profile videos, can be an effective means of preserving local culture while expanding economic opportunities. Furthermore, tempe producers can utilize e-commerce to expand their market and collaborate with restaurants or cafes as distribution partners. In addition, innovation in product variants such as ready-to-eat tempe mendoan packaging can increase sales value.Keywords: tempe mendoan, local wisdom, digital marketing
Keripik Gedebong Pisang: Solusi Inovatif Untuk Pengolahan Limbah Organik yang Bernilai Jual Utami, Astrina; Abelia, Aura Putri; Yuliani, Selvy; Alfarouk, Fadhilatus; Devi, Puspita; Majalista, Riya
Jurnal Pengabdian Inovasi Masyarakat Indonesia Vol. 4 No. 1 (2025): Edisi Februari
Publisher : Program Studi Pendidikan Kimia FKIP Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpimi.v4i1.6280

Abstract

Gedebong pisang, meskipun sering dianggap sebagai limbah, memiliki sejumlah keunggulan yang menjadikannya bahan potensial untuk diolah menjadi produk bernilai jual. Kaya akan serat dan nutrisi, gedebong pisang bermanfaat untuk kesehatan pencernaan dan dapat membantu mengurangi risiko penyakit. Selain itu, pengolahan gedebong pisang berkontribusi pada pengurangan limbah organik dan dampak negatif terhadap lingkungan, serta menciptakan peluang ekonomi bagi masyarakat, terutama di daerah pertanian. Ketersediaannya yang melimpah sebagai hasil sampingan dari budidaya pisang menjadikannya bahan baku yang mudah diakses. Namun, statusnya sebagai limbah disebabkan oleh kurangnya pengetahuan dan kesadaran masyarakat tentang potensi pengolahannya, proses pengolahan yang rumit, serta persepsi negatif terhadap gedebong pisang. Keterbatasan pasar untuk produk olahan juga menghambat pemanfaatannya. Oleh karena itu, diperlukan upaya edukasi dan pelatihan untuk mengubah persepsi ini, sehingga gedebong pisang dapat dimanfaatkan sebagai sumber daya yang berharga dan berkontribusi pada peningkatan kesejahteraan masyarakat.
Co-Authors Abelia, Aura Putri Alfarouk, Fadhilatus Antasari, Lyka Kinanti, Gita Ayu Majalista, Riya Oktavia, Novelin Praja, Aji Ranu Putra, Oka Rodi Triani, Shinta Utami, Astrina Yuliani, Selvy