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All Journal Media Teknologi Hasil Perikanan Agrointek JITEK (Jurnal Ilmiah Teknosains) Jurnal Ilmu Pangan dan Hasil Pertanian Jurnal Aplikasi Teknologi Pangan Jurnal Teknologi Hasil Pertanian INTEGRITAS : Jurnal Pengabdian International Journal of Advance Tropical Food (IJATF) Jurnal AbdiMas Nusa Mandiri Jurnal Teknologi Pangan NUSANTARA: Jurnal Pengabdian Kepada Masyarakat Proceeding of International Conference Health, Science And Technology (ICOHETECH) Indonesian Journal of Community Empowerment (IJCE) Jurnal Pengabdian Masyarakat Jurnal Pengabdian Kepada Masyarakat
Laela Nur Rokhmah
Universitas Duta Bangsa Surakarta
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Mechanical Engineering Medicine & Pharmacology Physics Public Health Social Sciences Veterinary Other

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PEMANFAATAN PASCA PANEN DAN UPAYA PENINGKATAN NILAI EKONOMI SAYUR SAWI SENDOK DALAM PEMBUATAN ES KRIM DI KELURAHAN BALUWARTI Binardo Adi Seno Mawarno; Laela Nur Rokhmah; Nada Ila Milatina; Yenita Cahya Dewi
Jurnal AbdiMas Nusa Mandiri Vol. 8 No. 2 (2026): Periode April 2026
Publisher : LPPM Universitas Nusa Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33480/abdimas.v8i2.8219

Abstract

The main achievement indicator of this community service program is the creation of a functional ice cream product from locally grown mustard greens. This local vegetable was chosen because it is readily available as a result of cultivation by residents at the “Healthy Food Corner” in the Baluwarti neighborhood, a special area dedicated to food crop cultivation. The community service was carried out at the Keraton Kasunanan hall, Baluwarti Village, Pasar Kliwon District, Surakarta City, through lectures and discussions on the potential of the main raw material (mustard greens), ice cream making practices, and sensory evaluation of the product. The activity received positive responses from 30 participants with the creation of new products that were not yet available on the market and were liked by the participants based on acceptance level tests. The post-test results also showed an increase in participants' knowledge and skills regarding raw materials and food product innovation, which was 59.28%. Participants were actively involved from raw material preparation, processing, to sensory evaluation of ice cream. Over 90% of participants expressed satisfaction, and the activity had a positive impact on the utilization of local vegetables. The product innovations resulting from this initiative represent a concrete step toward utilizing local resources, increasing the economic value of mustard greens, and creating opportunities for the UMKM and the creative economy among the community.
Co-Authors Afrizal, Muhammad Handan Binardo Adi Seno Cahyaningrum, Rahmadhani Choirul Anam AM Diponegoro Dimas Tunggul Wardoyo Evida Agustina Sari Evida Agustina Sari F. Pramonodjati Fafa Nurdyansyah Handayani, Sri Hasbullah, Umar Hafidz Asy'ari Hasbullah, Umar Hafidz Asy’ari Hikmahyuliani Hikmahyuliani Hikmahyuliani, Hikmahyuliani Irra Chrisyanti Dewi Jayanti Rahayu Jayanti Rahayu Khasanah, Aprilia Nur Latifahtur Rahmah Maharani, Zulfah Marcella Berliana Purnama Milatina, Nada Ila Nada Ila Milatina Nurul Azizah Choiriyah Prabandari, Anggraeni Sih Prabowo, Sapartina Daliyanti Prayitno Reza Mustika Dewi Halim Sapartina Daliyanti Saputri, Diva Eka Sari, Ajeng Novita Sari, Evida Agustina Sri Mulyani Umar Hafidz Asy'ari Hasbullah Umar Hafidz Asy’ari Hasbullah, Umar Hafidz Asy’ari Umiyati, Rini Utami, Nataly Ayu Yenita Cahya Dewi Yohanna Prasetio Yudha Samodra