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All Journal Proceeding SENDI_U EKONOMIS : Journal of Economics and Business International Journal of Supply Chain Management Jesya (Jurnal Ekonomi dan Ekonomi Syariah) Referensi : Jurnal Ilmu Manajemen dan Akuntansi Value: Jurnal Manajemen dan Akuntansi JENIUS (Jurnal Ilmiah Manajemen Sumber Daya Manusia) Jurnal E-Bis: Ekonomi Bisnis Jurnal Fokus Manajemen Bisnis Jurnal Pengabdian UNDIKMA Oikonomia: Jurnal Manajemen PROFICIO: Jurnal Pengabdian Masyarakat Golden Ratio of Human Resource Management Golden Ratio of Mapping Idea and Literature Format Jurnal Ilmiah MEA (Manajemen, Ekonomi, dan Akuntansi) Majapahit Journal of Islamic Finance dan Management Al-Kharaj: Jurnal Ekonomi, Keuangan & Bisnis Syariah Majapahit Journal of Islamic Finance dan Management
Mansyur, Anwar
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Religion Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Nursing Public Health Social Sciences Transportation Other

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Journal : Jurnal Pengabdian UNDIKMA

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Pemberdayaan Kelompok Usaha Jajan Pasar Melalui Inovasi dan Pengawetan Produk Putu Mayang Mansyur, Anwar; Fitriana, Ika; Suhana, Suhana
Jurnal Pengabdian UNDIKMA Vol. 7 No. 1 (2026): February
Publisher : LPPM Universitas Pendidikan Mandalika (UNDIKMA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/jpu.v7i1.18090

Abstract

This community service program aims to enhance the understanding and skills of members of the Jajan Pasar Bugen Utara business group regarding the importance of innovation and preservation techniques for Putu Mayang as an effort to revitalize a traditional culinary heritage of Semarang City. The activities were implemented through socialization, training, technology application, and intensive mentoring. Evaluation was conducted using pre- and post-test questionnaires and analyzed descriptively. The results of the program indicate a significant improvement in participants’ knowledge related to innovation and preservation of Putu Mayang, as reflected in increased test scores at both individual and group levels. The development and implementation of an electrically powered Putu Mayang molding device were also successfully achieved, enabling faster and more efficient production. Product preservation was further improved, with shelf life increasing from approximately four hours to about 5.5–6 hours through appropriate cooking techniques, as well as the application of vacuum packaging and chiller storage for extended durability.
Co-Authors Adistia, Amanda Afriza, Izyar Aini Nurul Anggraini, Shela Ariani, Tria Aminun Arif Husein, Arif Eliza, Renchika Aurell Cahya Euis Soliha Fatmawati, Cindy Dwi Febrianto, Boggy Fitriana, Anisa fitriana, ika Fitriati, Ika Rosyada Hayuningtias, Kristina Anindita Mas?ud, Fuad Muhammad Arif Hidayatullah Muliana, Fera Meisna Nabila, Dinda Nafisah, Yeni Zulfa Nicolas Acarya Prasida Caitanya Nungki Pradita Rokh Eddy Prabowo Salsabila, Zana Hanan Santoso, Ignatius Hari Saputri, Fajarini Dewi Sofiatun, Ulfa Sofiyana, Nurul Solly Aryza Suciana, Frisca Suhana Suhana Suharnomo Suharnomo Tias, Gati Pranaweng