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All Journal Teknobuga : Jurnal Teknologi Busana dan Boga MODELING: Jurnal Program Studi PGMI JURNAL PENDIDIKAN TAMBUSAI Ensiklopedia of Journal Jambura Journal of Food Technology Jurnal Ilmiah Ekonomi Global Masa Kini Pasundan Food Technology Journal (PFTJ) Jurnal Pendidikan Tata Boga dan Teknologi Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks Juvenil: Jurnal Ilmiah Kelautan dan Perikanan Indonesian Journal of Tourism and Leisure Journal of Food Engineering Journal of Community Service Ensiklopedia Research and Community Service Review Al-DYAS : Jurnal Inovasi dan Pengabdian kepada Masyarakat Jurnal Pengabdian Sosial GEMBIRA (Pengabdian Kepada Masyarakat) Jurnal Research Ilmu Pertanian
Mustika, Sari
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A PELATIHAN PEMBUATAN BAKSO IKAN SISIK DAN DESAIN PRODUK FROZEN BAKSO SEBAGAI SUMBER EKONOMI KESEJAHTERAAN MASYARAKAT KELURAHAN BALAI GADANG Yasih, Fitri; Mustika, Sari; Hutasuhut, Nurul Inayah; Lubis, Rizal Arifin
Jurnal Gembira: Pengabdian Kepada Masyarakat Vol 3 No 06 (2025): DESEMBER 2025
Publisher : Media Inovasi Pendidikan dan Publikasi

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Keberadaan ikan sisik yang melimpah di Kota Padang merupakan hasil dari kombinasi faktor geografis, lingkungan, dan sosial ekonomi. Kondisi oseanografi yang menguntungkan, keberadaan ekosistem pesisir yang produktif, pengaruh musim dan pola curah hujan, peran sungai-sungai besar, aktivitas perikanan yang intensif, budidaya ikan yang berkembang, dan konsumsi ikan yang tinggi semuanya berkontribusi terhadap keanekaragaman dan kelimpahan ikan sisik di perairan kota Padang. Tujuan pengabdian ini untuk mengoptimalkan hasil laut nelayan, dan meningkatkan ekonomi masyarakat kelurahan Balai Gadang dalam memproduksi, serta memasarkan produk bergizi Frozen Bakso Ikan Sisik. Metode yang dilakukan dalam pelaksanaan Pengabdian ini yaitu menggunakan metode Ceramah, Demonstrasi, Pelatihan serta bimbingan pelaksanaan pembuatan Bakso Ikan Sisik Frozen Food. Teori yang diberikan menyangkut kepada materi keterampilan yang akan diberikan, meliputi pengetahuan bahan makanan, jenis-jenis ikan, wirausaha kuliner, gizi dan sanitasi pengolahan makanan, serta peralatan dan pengolahan makanan, serta desain kemasan sticker untuk produk frozen food.
Innovating Traditional Culinary Products: Developing ‘Karipap’ as a Creative Economy Driver in Payakumbuh Cultural Village Insan, Ranggi Rahimul; Holinesti, Rahmi; Mustika, Sari; Utami, Riski Gusri; Rahmatunisa, Risma; Siregar, Juliana; Rosel, Ruhul Fitri
Warta Pengabdian Andalas Vol 32 No 4 (2025)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.32.04.415-423.2025

Abstract

The Balai Kaliki Cultural Village in Payakumbuh City holds great potential for developing a creative economy rooted in traditional Minangkabau culinary heritage. However, this potential remains underutilized, particularly in terms of product innovation, packaging, and marketing. This community service program aimed to enhance the community’s skills in processing, packaging, and promoting innovative karipap products as a step toward developing local creative economy enterprises. The program was conducted in three stages: preparation, which included a needs assessment and coordination with local stakeholders; training, focused on hygienic food processing, innovative recipe development, packaging design, and social media–based branding; and evaluation and mentoring, which involved skill assessments and business sustainability planning. Ten participants, consisting of women and young women from the Family Welfare Movement (PKK), were selected purposively. The findings showed a significant improvement in participants’ knowledge and skills, with the average test score increasing to 85%. Participants successfully created three new product variations and established social media accounts for marketing purposes. Overall, this program successfully empowered the local community through skill enhancement in culinary innovation, packaging, and digital promotion. It contributes to the advancement of local creative economies while supporting the Sustainable Development Goals (SDGs), particularly poverty alleviation and food security, and reinforcing Minangkabau cultural identity through local culinary innovation.
Co-Authors Adrina, Yetti Agustianingsih, Vira Allehandro, Reza Anggraini, Ezi Anni Faridah Anni, Faridah Anwar, Noviana ARIES VERONICA Asmar Yulastri Astuti, Silvia Sri Darmadi, Nadia Mastura Dasmayanti, Monica Diva, Aisha Diva Medina Diza, Salsabila Mutiara Dwiyanti Efian, Muhammad Ilham Elida elida elida Faiza, Urizinta Jarianti Farida, Anni Gusnita, Wiwik Gusri, Serina Harmawan, Violintikha Hidayaturrahmi, Hidayaturrahmi Holinesi, Rahmi Hutasuhut, Nurul Inayah Indrayeni, Wiwik Kasmita Kasmita Kasmita Khairunnisa, Hanifa Kholizah, Winda Lailasari, Noviana Lestari, Ninda Tiara Lubis, Rizal Arifin Lucy Fridayati Mandra Adrika Putra Najmi, Annisa Neviyarni, Neviyarni Pratama Putra, Wahyu Pujayatini, Sri Putri, Eneke Suwandi Putri, Rensiana Putri, Yolanda Putri, Zikra Askia Rahma Izah, Nurul Rahma, Azizah Septia Rahmi Holinesti Ranggi Rahimul Insan Rika Despica Rinto, Slamet Risandi, Lara Riski Gusri Utami Risma Rahmatunisa Rosel, Ruhul Fitri Safitri, Elsa Nur Salmadira, Hanifah Sari, Havivah Mayang Sari, Revita Putna Siregar, Juliana Siti Rahayu Sovia, Arina Syahputri, Nia Febi Wirnelis Syarif Wiwin Winarsih Wulandari, Celshea Tiara Wulandari, Dwi Pratiwi Yasih, Fitri Yeni Alfiana, Yeni Yuke Permata Lisna Yuliana Yuliana Yuliana Yuliana zinti, zinti gunari