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All Journal Jurnal Bina Desa Journal of Creativity Student
Zoeraia Fathia Utamie
Universitas Negeri Semarang
Education Social Sciences

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Standardization of Basic Pastry Techniques for Beginners: A Theoretical and Practical Review in the Development of a Guidebook Nathanael Christian Satya Wijaya; Nur Aisyiahwulandari; Agnesia Permata Nabila; Yosi Yuliani; Calista Kayla Rahayu Ariani; Zoeraia Fathia Utamie; Risky Kamila Utami
Journal of Creativity Student Vol. 9 No. 3s (2026): Special Edition
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jcs.v9i2.54471

Abstract

The art of pastry making is often considered the most intimidating culinary branch for beginners because it requires temperature precision, accurate folding techniques, and a deep understanding of ingredient characteristics. This study aims to describe the background and urgency of compiling the guidebook “Various Pastry Preparations for Beginners” as an applicable culinary literacy instrument. The method used is descriptive qualitative through observing culinary market trends and analyzing the need for independent learning resources. The results of the discussion show that the low success rate of beginners in making pastry is caused by the fragmentation of information on digital media that does not present standard basic techniques. The preparation of this book is intended to fill this gap by simplifying the methodology without reducing the quality of the final product. Through an instructional visual approach and validated (fail-proof) recipe formulations, this book not only serves as a hobby guide but also as a stimulus in building readers' self-efficacy to enter the MSME-based creative economy sector. In conclusion, strengthening literacy through a structured guidebook is a key factor in transforming amateur skills into professional competence in the pastry field.
Penguatan Ketahanan Ekonomi Desa Melalui Pelatihan  dan Pemasaran Produk Yoghurt Amir Mahmud; Wara Dyah Pita Rengga; Widya Hary Cahyati; Lilis Hartati; Nurdian Susilowati; Rahma Dhani Fatonah; Nathanael Christian Satya Wijaya; Zoeraia Fathia Utamie
Jurnal Bina Desa Vol. 8 No. 3 (2026): Vol 8 No 3 (2026)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jurnalbinadesa.v8i3.63610

Abstract

Kalongan Village, East Ungaran District, Semarang Regency, has abundant fresh milk production potential; however, its economic value remains low because the milk is generally sold raw. Fresh milk is a perishable food product; therefore, post-harvest processing is necessary to extend its shelf life and increase its economic value. This community service program aimed to improve participants’ skills in processing fresh milk into yoghurt while creating opportunities for home-based businesses. The implementation methods included theoretical education, hands-on yoghurt production, and product marketing. The activity was conducted on July 26, 2026, for two hours and attended by 60 PKK cadres and community members of Kalongan Village. The results showed high participant enthusiasm during the yoghurt-making process, including equipment sterilization, milk pasteurization at 60–65°C for 15 minutes, starter inoculation, and organoleptic evaluation. The practical session produced 20 cups of yoghurt with a pH of 4, within the SNI standard range of 3.8–4.6, indicating that the product was safe and suitable for marketing. The activity successfully diversified fresh milk into higher-value processed products and encouraged the development of PKK-based micro-enterprises in Kalongan Village. 
Co-Authors Agnesia Permata Nabila Amir Mahmud Calista Kayla Rahayu Ariani Lilis Hartati Nathanael Christian Satya Wijaya Nur Aisyiahwulandari Nurdian Susilowati Rahma Dhani Fatonah Risky Kamila Utami Wara Dyah Pita Rengga Widya Hary Cahyati Yosi Yuliani