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Penyuluhan Pembuatan Puding Jagung Manis Bagi Siswa SMK Negeri 1 Bawen Kapubaten Semarang Elly Yuniarti Sani; Dewi Larasati; Aldila Sagitaning Putri
Jurnal Pelayanan dan Pengabdian Masyarakat Indonesia Vol. 2 No. 1 (2023): Maret : Jurnal Pelayanan dan Pengabdian Masyarakat Indonesia
Publisher : Sekolah Tinggi Ilmu Administrasi Yappi Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jppmi.v2i1.252

Jagung manis (Zea Mays Saccharata) adalah jenis jagung yang disukai oleh masyarakat, karena lebih mudah untuk dikonsumsi, yaitu dengan cukup direbus atau dibakar saja (Eldiani Tolan, 2019). Tujuan dari penyuluhan ini adalah memberikan pengetahuan dan ketrampilan membuat puding dari jagung manis kepada siswa jurusan Agribisnis Hasil Pertanian SMK Negeri 1 Bawen. Metode kegiatan penyuluhan pembuatan puding jagung untuk meningkatkan pengetahuan dan ketrampilan membuat puding dari jagung manis dengan metode : a. Metode ceramah. b. Metode Praktek. c. Metode tanya jawab, digunakan untuk memberikan tanggapan kepada peserta tentang materi yang telah disampaikan d. Evalusi dengan memberikan pre test dan post test. Setelah pelaksanaan menunjukkan bahwa sasaran yaitu siswa dan siswi SMK Negeri 1 Bawen bertambah ilmu pengetahuannya dan mampu mengolah jagung menjadi puding jagung manis. Berdasarkan tanya jawab, wawancara dan quisioner yang dibagikan sebelum dan setelah kegiatan menujukkan bahwa : Setelah pelaksanaan menujukkan adanya peningkatan pengetahuan peserta penyuluhan meningkat 77 % tentang cara pengolahan jagung manis, Pengetahuan tentang pembuatan jagung manis menjadi puding menujukan bahwa ada peningkatan 72 % dan Pengetahuan olahan jagung manis lainnya menujukkan bahwa terdapat peningkatan 74 % setelah penyuluhan. Simpulan yang dapat diambil dari kegiatan penyuluhan ini adalah (1) Kegiatan penyuluhan pembuatan puding jagung manis meningkatkan ketrampilan para peserta (2) Respon yang diberikan oleh peserta penyuluhan menujukkan minat yang cukup memuaskan dan ada keinginan untuk menerapkan pengetahuan yang baru diperolehnya untuk disosialisasikan dilingkungan sekitar.

PELATIHAN PEMBUATAN PEMPEK BERBAHAN DASAR IKAN BANDENG DALAM UPAYA MENINGKATKAN USAHA MIKRO KECIL MENENGAH (UKM) PADA MASYARAKAT DESA MAUK BARAT, KABUPATEN TANGERANG. Qadarsi, Juwita Qadarsi; Fauzi, Aziz; Laras Annisa Ulfitri Nedi; Nadia, Aisha; Wanda Yulia Utami; Muhamad Fadli; Nabila Shifa Septiani; Dewi Larasati
Abdi Pandawa: Jurnal Pengabdian Kepada Masyarakat Vol. 4 No. 2 (2024): Pengabdian untuk Peningkatan Pemahaman Masyarakat
Publisher : Universitas Islam Syekh Yusuf Tangerang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33592/ap.v4i2.5256

ABSTRACT The Community Service Program (KKK) in Mauk Barat Village aims to improve the community's economy through the empowerment of the micro, small, and medium enterprises (MSMEs) sector. One of the main programs implemented is training on making pempek innovated with milkfish as the main ingredient, which is a local natural resource. This program is designed to utilize the potential of milkfish as a raw material for high-nutrition and high-market-value products, while also enhancing the community's skills in fish processing. The steps taken by the team involve three stages: Socialization, Practice & Packaging, and Marketing Education. Socialization involves raising awareness of the importance of entrepreneurship to improve the economy. Practice & Packaging includes training on making pempek from milkfish and packaging it into a highly marketable product. Marketing education teaches how to sell both online and offline. The training is conducted using a participatory method, actively involving the community in every stage, from planning to implementation. As a result of the training, participants successfully applied the skills they acquired in independently producing milkfish pempek, guided by experienced instructors, and the community began to develop home-based businesses, which led to increased economic income. This program contributes to improving the village economy through the development of MSMEs based on local potential." Keywords: Economic empowerment, Pempek milkfish, MSMEs, Mauk Barat Village

Pengolahan Kacang Merah Bagi Siswa SMK Negeri 1 Bawen Kapubaten Semarang Aldila Sagitaning Putri; Dewi Larasati; Elly Yuniarti Sani
ASPIRASI : Publikasi Hasil Pengabdian dan Kegiatan Masyarakat Vol. 3 No. 5 (2025): September: ASPIRASI : Publikasi Hasil Pengabdian dan Kegiatan Masyarakat
Publisher : Asosiasi Periset Bahasa Sastra Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/aspirasi.v3i5.2233

Red beans (Phaseolus vulgaris L.) are a type of legumes (Leguminaceae) that have a high content of starch and fiber. The high fiber content causes red beans to prevent coronary heart disease. Red beans also have a low glycemic index so they can lower cholesterol levels in the blood and the risk of diabetes. Red beans also contain phenolic compounds that act as antioxidants in the body. Red beans are classified as food ingredients that can support the increase in nutritional value because they are classified as a relatively affordable source of vegetable protein. The purpose of this counseling is to provide knowledge and processed skills from local commodities, in this case red beans, to students majoring in Agribusiness of Agricultural Products at SMK Negeri 1 Bawen. This activity was attended by 68 students majoring in Agribusiness and Agricultural Products and 1 assistant teacher from SMK Negeri 1 Bawen, Semarang Regency. The method of this red bean processing extension activity is to increase the knowledge and skills of making processed local food products with several methods: a. The lecture method provides the theory and practice of making kidney bean cookies. b. Practice method of making red bean cut ice. c. The question and answer method, used to provide feedback to participants about the material that has been presented during the activity. d. Evaluation is given by providing pre test and post test. After the implementation, it showed that the target, namely students of SMK Negeri 1 Bawen, increased their knowledge and understood the importance of post-harvest handling and processing of red beans with the practice of making red bean cut ice. This is based on questions and answers, interviews and questionnaires shared before and after the activity. From the results of the questionnaire conducted before and after the activity, it showed that: After the implementation, there was a 50.17% increase in knowledge about kidney bean processing, Knowledge about making kidney beans into cut ice increased by 65.32% and Knowledge of other processed kidney beans such as kidney bean cookies showed that there was an increase of 67.15% after counseling. The conclusions that can be drawn from this counseling activity are (1) Processed red bean extension activities can increase the knowledge and understanding of the participants (2) The responses given by the counseling participants show a fairly satisfactory interest and there is a desire to apply the newly acquired knowledge to be socialized in the surrounding environment.

PELATIHAN PEMBUATAN PEMPEK BERBAHAN DASAR IKAN BANDENG DALAM UPAYA MENINGKATKAN USAHA MIKRO KECIL MENENGAH (UKM) PADA MASYARAKAT DESA MAUK BARAT, KABUPATEN TANGERANG. Qadarsi, Juwita Qadarsi; Fauzi, Aziz; Laras Annisa Ulfitri Nedi; Nadia, Aisha; Wanda Yulia Utami; Muhamad Fadli; Nabila Shifa Septiani; Dewi Larasati
Abdi Pandawa: Jurnal Pengabdian Kepada Masyarakat Vol. 4 No. 2 (2024): Pengabdian untuk Peningkatan Pemahaman Masyarakat
Publisher : Universitas Islam Syekh Yusuf Tangerang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33592/ap.v4i2.5256

ABSTRACT The Community Service Program (KKK) in Mauk Barat Village aims to improve the community's economy through the empowerment of the micro, small, and medium enterprises (MSMEs) sector. One of the main programs implemented is training on making pempek innovated with milkfish as the main ingredient, which is a local natural resource. This program is designed to utilize the potential of milkfish as a raw material for high-nutrition and high-market-value products, while also enhancing the community's skills in fish processing. The steps taken by the team involve three stages: Socialization, Practice & Packaging, and Marketing Education. Socialization involves raising awareness of the importance of entrepreneurship to improve the economy. Practice & Packaging includes training on making pempek from milkfish and packaging it into a highly marketable product. Marketing education teaches how to sell both online and offline. The training is conducted using a participatory method, actively involving the community in every stage, from planning to implementation. As a result of the training, participants successfully applied the skills they acquired in independently producing milkfish pempek, guided by experienced instructors, and the community began to develop home-based businesses, which led to increased economic income. This program contributes to improving the village economy through the development of MSMEs based on local potential." Keywords: Economic empowerment, Pempek milkfish, MSMEs, Mauk Barat Village

Pelatihan Pembuatan Bubuk Cabai dan Pemanfaatannya Bagi Siswa SMK Negeri 1 Bawen Dewi Larasati; Aldila Sagitaning Putri; Maria Sudjatinah
Jurnal Kabar Masyarakat Vol. 3 No. 1 (2025): JURNAL KABAR MASYARAKAT
Publisher : Institut Teknologi dan Bisnis Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54066/jkb.v3i1.3077

SMK Negeri 1 Bawen is located in Bawen District, Semarang Regency. Students of SMK Negeri 1 Bawen are prepared to become skilled middle-level workers in the agricultural processing industry. In addition, they are also equipped with entrepreneurial activities based on agricultural processing. So that graduates of SMK Negeri 1 Bawen are spread throughout the archipelago and work in various sectors of the Business and Industry World. The purpose of this community service activity is: To provide additional knowledge to students at SMK Negeri 1 Bawen about how to make chili powder, make chili cookies and marinate chicken with lavel seasoning, as provisions for them to work in various sectors of the Business and Industry World. The implementation of this activity provides explanations with leaflets and direct practice in front of the participants of the activity, namely 68 students of SMK Negeri 1 Bawen and three accompanying teachers. This community service activity can be concluded that: Students increased their knowledge and skills in making chili powder, processing chili cookies and marinating chicken with lavel spices and the responses of students participating in the activity showed interest and were able to process chili cookies and marinating chicken with lavel spices.

The Impact of Child Custody Laws on Child Well-being: A Comparative Study Dewi Larasati; Andi Prasetya; Rizky Fitriani
International Journal of Social Welfare and Family Law Vol. 1 No. 1 (2024): January : International Journal of Social Welfare and Family Law
Publisher : Asosiasi Penelitian dan Pengajar Ilmu Sosial Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62951/ijsw.v1i1.1

This study examines the influence of child custody laws on child well-being in post-divorce families. By comparing legal frameworks across countries, the research assesses the outcomes of different custody arrangements concerning children’s psychological health, academic performance, and social stability. Findings indicate that shared custody generally provides better well-being outcomes for children, although cultural and legal variations affect these impacts.

Peran Kualitas Layanan, Harga, dan Lokasi Usaha dalam Memuaskan Pelanggan: Kurnia Laundry Sleman Dewi Larasati; Sofiati
Al-Kharaj: Jurnal Ekonomi, Keuangan & Bisnis Syariah Vol. 6 No. 12 (2024): Al-Kharaj: Jurnal Ekonomi, Keuangan & Bisnis Syariah
Publisher : Intitut Agama Islam Nasional Laa Roiba Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47467/alkharaj.v6i9.2354

In this era of intense competition, laundry businesses do their best to satisfy their customers so that they are not disappointed and meet their expectations. The urgency of this research aims to analyze the influence of service quality, price and business location on customer satisfaction. The population of this research is customers of Kurnia Laundry Sleman, using the Slovin method, the sample in the study was 100 people. The analysis method uses Multiple Linear Regression analysis. The research results found that service quality, price and business location together had a positive and significant effect on customer satisfaction. Partially, service quality has a positive and significant effect on customer satisfaction. Price does not have a significant effect on customer satisfaction. Location has a positive and significant effect on customer satisfaction. The contribution of the results of this research is that Kurnia Laundry Sleman should re-evaluate its pricing policy considering that price variables have no influence on customer satisfaction.

A Systematic Procedure for Case Study Research in Biophilic Design: Toward Contextual and Regenerative Inquiry Artha, Pande Putu Dwi Novigga; Indah Widiastuti; Dewi Larasati
Jurnal Koridor Vol. 16 No. 2 (2025): Jurnal Koridor (INPRESS)
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/koridor.v16i2.21369

Biophilic Design is an architectural approach that seeks to restore and strengthen the human connection with nature as a means to enhance the physical and psychological well-being of building occupants. Over the past two decades, this concept has gained substantial attention across academic disciplines and professional practices worldwide. However, despite its growing prominence, there remains a lack of structured research methodologies that systematically explore the application of Biophilic Design principles across diverse architectural contexts. This study addresses that gap by proposing a systematic protocol for conducting case study research grounded in the theoretical framework of Biophilic Design. The aim is to provide clear and replicable methodological guidance for investigating how nature-based design strategies can support contextual and regenerative practices in architecture, including but not limited to vernacular or traditional environments. The research method employed is a Systematic Literature Review (SLR) of peer-reviewed publications from reputable databases including Scopus, Web of Science (ESCI), and DOAJ, focusing on studies published between 2019 and 2024. Based on the synthesis of the selected literature, the study formulates a seven-stage protocol for case study research. These stages include case selection, data collection techniques such as field observation and in-depth interviews, and thematic analysis for qualitative data interpretation. The findings highlight the necessity of involving key stakeholders—such as cultural experts, historians, and anthropologists—throughout the research process to ensure accurate interpretation of local ecological and cultural values. This protocol is expected to serve as a methodological reference for researchers and practitioners seeking to implement Biophilic Design in a way that is context-sensitive, socially and ecologically regenerative, and rooted in local wisdom.

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