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All Journal JURNAL PENDIDIKAN TAMBUSAI Jurnal Kreativitas PKM International Journal of English and Applied Linguistics (IJEAL) Mudabbir: Journal Research and Education Studies International Journal of Community Service (IJCS) Jurnal Al-Kifayah: Ilmu Tarbiyah dan Keguruan Multikultural: Jurnal Ilmu Sosial GEMBIRA (Pengabdian Kepada Masyarakat) PEDAMAS (Pengabdian Kepada Masyarakat) Jurnal Teknologi dan Bisnis Cerdas Journal of Social Media and Message
Rahmadani, Nia
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Improving Corn Processing Skills For Women Corn Farmers In Warbo Village, Arso 7 District, West Arso, Keerom Regency, Papua Zebua, Lisye Iriana; Farmawaty, Farmawaty; Triwiyono, Triwiyono; Wambrauw, Ade Nancy; Septia, Nurhidayah; Rahmadani, Nia
International Journal of Community Service (IJCS) Vol. 5 No. 1 (2026): January-June
Publisher : PT Inovasi Pratama Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55299/ijcs.v5i1.1862

Abstract

Corn is an important commodity in Keerom Regency, especially in Arso District, which is one of Indonesia's corn production centers. Several corn production centers in Indonesia include Jayapura Regency (Nimbokrang), Keerom-Arso Regency, and Jayapura City (West Koya). The problems are 1) corn utilization is limited to consumption or sale in the market to supplement family income; 2) lack of information about corn-based product diversification in Warbo-Arso 7 Village, West Arso District, Keerom Regency due to a lack of technological information and limited community knowledge and skills regarding corn product diversification Based on the above issues, the specific objectives of this community service activity are: 1) to introduce high-value corn-based food products to the people of Kampung Warbo and 2) to train corn-farming mothers and young women to process various types of corn-based food products. The community service method that will be used in this training consists of five stages, namely 1) Preparation; 2) Counseling; 3) Brief practice; 4) Assistance; and 5) Evaluation. The evaluation of activities was conducted before and after implementation, namely through interviews and questionnaires filled out by participants. Based on the results of the post-test on corn processing, 85% of participants were able to understand and absorb the material on corn processing. After the training, 90% of participants were skilled in processing corn flour, corn milk, and corn-based noodles. Then, participants can understand and practice creative and innovative ways of packaging corn products. Keywords: Corn, milk, noodles, skills, flour
Co-Authors Armin, Adelia Ramadhani Asia M, Asia M Bestari, Puteri Humayra Candra Tri Utami Damayanti, Putri Nadila Dhimas Tribuana Farmawaty, Farmawaty Fitri Handayani Hanipa, Nur Harahap, Cici Auliah Kurniawan, Bayu Eka LISYE IRIANA ZEBUA Lubis, Wildan Iskandar Marwah, Siti Maspuri, Maspuri Maulana, Azril Mayong, Mayong Muhammad Alfian Tuflih Mutmainnah, Mey Nasution, Ardian Soleh Nikmah Nikmah Nisa, Mayda Khoherin Nofirda, Fitri Ayu Nur Hikma, Nur Nurhikma, Nurhikma Nurrahmadani, Aulia Nurwafia, Andi Nyombali, Siti Zahra M. Petuna, Michelle Putri, Ghaida Mayzaharo Chiara Ramadhani, Najwa Oktavia Ratnawati, Yunita Riauan, Muhd Ar. Imam Sarina Sarina Septia, Nurhidayah Septiani, Nabila Setyawati, Windi Sifa, Nayla Sijabat, Maria Emmes Fernanda Simbolon, Parlindungan SRI RAHAYU Sri Rejeki Sri Wijayanti Sugiarti, Iin T, Nirwa Tiban, Derawati M Triwiyono Triwiyono, Triwiyono Tuflih, Muhammad Alfian Wambrauw, Ade Nancy Zalukhu, Suku Berkat