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All Journal Jurnal Presipitasi : Media Komunikasi dan Pengembangan Teknik Lingkungan Jurnal Ilmiah Rekayasa Pertanian dan Biosistem JMM (Jurnal Masyarakat Mandiri) SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Warta Pengabdian Jurnal Purifikasi Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Pengabdian Magister Pendidikan IPA J-Dinamika: Jurnal Pengabdian Kepada Masyarakat SPEKTA (Jurnal Pengabdian Kepada Masyarakat : Teknologi dan Aplikasi) Rona Teknik Pertanian
Rufiani Nadzirah
Department Of Agricultural Engineering, Faculty Of Agricultural Technology, University Of Jember
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Journal : J-Dinamika: Jurnal Pengabdian Kepada Masyarakat

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Optimalisasi Bekatul Beras Organik Menjadi Produk Cookies dan Sereal Sehat di Kelompok Tani Setia Budi Situbondo, Jawa Timur Irsyam, Mahrus; Rian Fauziah , Riska; Nadzirah, Rufiani; Sholikhah, Ummi; Nu'maa Zahrani, Salma; Diamanta Devina , Clairine; Natasya Zulfikha, Salsa; Thalita Salsabila, Niken
J-Dinamika : Jurnal Pengabdian Masyarakat Vol 9 No 3 (2024): Desember
Publisher : Politeknik Negeri Jember

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Abstract

Organic red rice has higher nutritional value compared to white rice and is increasingly favored as public awareness of healthy lifestyles grows. Kalianget Village in Situbondo is one of the regions producing organic red rice, managed by the Setia Budi Farmer Group. However, the marketing of these products is still limited due to a lack of innovation insufficient branding skills, and e-commerce utilization. This community service activity aims to provide training and assistance in revitalizing derivative products of organic red rice, namely cereal and cookies made from rice bran, while also enhancing the group's capabilities in branding and digital marketing. The program involved 20 members of the farmer group, 3 lecturers, and 4 students from the University of Jember. The stages of the activity included socialization, product-making training, branding and marketing training, packaging design assistance, and e-commerce implementation. The results showed an improvement in participants' skills in product diversification and digital marketing strategies. This training has generated promising business prospects for the group and is expected to enhance the competitiveness of their products in broader markets.
Optimalisasi Bekatul Beras Organik Menjadi Produk Cookies dan Sereal Sehat di Kelompok Tani Setia Budi Situbondo, Jawa Timur Fauziah, Riska Rian; Irsyam, Mahrus; Nadzirah, Rufiani; Sholikhah, Ummi; Zahrani, Salma; Devina, Clairine; Zulfikha, Salsa; Salsabila, Niken
J-Dinamika : Jurnal Pengabdian Masyarakat Vol 9 No 3 (2024): Desember
Publisher : Politeknik Negeri Jember

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

Abstract

Organic red rice has higher nutritional value compared to white rice and is increasingly favored as public awareness of healthy lifestyles grows. Kalianget Village in Situbondo is one of the regions producing organic red rice, managed by the Setia Budi Farmer Group. However, the marketing of these products is still limited due to a lack of innovation insufficient branding skills, and e-commerce utilization. This community service activity aims to provide training and assistance in revitalizing derivative products of organic red rice, namely cereal and cookies made from rice bran, while also enhancing the group's capabilities in branding and digital marketing. The program involved 20 members of the farmer group, 3 lecturers, and 4 students from the University of Jember. The stages of the activity included socialization, product-making training, branding and marketing training, packaging design assistance, and e-commerce implementation. The results showed an improvement in participants' skills in product diversification and digital marketing strategies. This training has generated promising business prospects for the group and is expected to enhance the competitiveness of their products in broader markets.
Co-Authors Alfian Wiji Pradiksa Amal Bahariawan Bayu Taruna Wijaya Putra Chairiyah Umi Rahayu Devina, Clairine Diamanta Devina , Clairine Dini Retno Widyaningsih Dyah Ayu Savitri Elida Novita Ernanda, Heru Hasbi Mubarak Suud Heru Ernanda Idah Andriyani indarto indarto Indarto Indarto Indarto Indarto Indarto Indarto Irsyam, Mahrus Joan Pamungkas, Ivo Lestari, Ning Puji Mas'udi, Ach. Fauzan Mas'udi Muhammad Ilwan Tegih Okiawan Nadila, Tiara Dwi Natasya Zulfikha, Salsa Nikmatul Karimah Ning Puji Lestari Noer Novijanto Nu'maa Zahrani, Salma Reksa Belagama, Hadrian Rian Fauziah , Riska Riska Rian Fauziah Salsabila, Niken Sembiring, Rinawati Septian, Taufiq Dwi Siswoyo Soekarno Siswoyo Soekarno Suud, Hasbi Mubarak Tasliman, Tasliman Thalita Salsabila, Niken Ummi Sholikhah Zahrani, Salma Zulfikha, Salsa