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All Journal Indonesian Journal of Engagement, Community Services, Empowerment and Development (IJECSED) Indonesian Collaboration Journal of Community Services (ICJCS) IRA Jurnal Pengabdian Kepada Masyarakat
Muktiadji, Henky
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Humanities Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Mechanical Engineering Social Sciences Other

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PELATIHAN DESAIN LABEL PRODUK UNTUK MENINGKATKAN KOMPETENSI MAHASISWA UKM KEWIRAUSAHAAN UNWAHA JOMBANG Dinaloni, Diah; Muktiadji, Henky; Anggreini S, Apprilia; Kurniawan, Dandy
Indonesian Journal of Engagement, Community Services, Empowerment and Development Vol. 3 No. 3 (2023): Indonesian Journal of Engagement, Community Services, Empowerment and Developme
Publisher : Yayasan Education and Social Center

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53067/ijecsed.v3i3.124

Abstract

Product label design is a consideration for consumers when purchasing products, besides that, an anttractive product label design is not only a visual attraction, but it is also the key to differentiating the product from its competitors. The aim of this PkM is to provide training in making product label designs to improve the competency of UNWAHA Jombang Entrepreneurship UKM students.  The PkM implementation method consists of: (1) Preparation stage to prepare the training module, location to be the training venue, and training implementation schedule(2) The implementation stage is carried out to explain the training module that has been prepared, then the training participants are given the opportunity to ask questions directly about things they do not understand, and then the training participants are given the opportunity to practice making product label designs directly guided and assisted by the team. PkM; (3) The evaluation stage is carried out by providing feedback and design corrections to the product label designs that have been made by the training participants, then based on the questionnaire analysis, it can be seen that there are a number of positive changes in the participants' perceptions and skills after participating in the product label design training using CorelDRAW software, so that PkM activities are said to run smoothly in accordance with the aim of increasing the competency of UNWAHA Jombang Entrepreneurship UKM students
Pelatihan Pembuatan Batik Jumput Untuk Menumbuhkan Minat Berwirausaha Siswa Di SMAN 1 Kalitidu Bojonegoro Dinaloni, Diah; Muktiadji, Henky; Indrawati, Indrawati
IRA Jurnal Pengabdian Kepada Masyarakat (IRAJPKM) Vol 2 No 3 (2024): Desember
Publisher : CV. IRA PUBLISHING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56862/irajpkm.v2i3.171

Abstract

SMAN 1 Kalitidu is a school in Wotangare Village, Kalitidu District, Bojonegoro Regency. Based on a survey, approximately 35% to 40% of its graduates can continue their education at higher education institutions. Most of the remaining graduates choose to work due to economic constraints that hinder their ability to pursue further studies. This Community Service Program (PkM) aims to provide tie-dye batik training to foster entrepreneurial interest among students of SMAN 1 Kalitidu Bojonegoro. The implementation method consists of three stages: (1) preparation, involving coordination with the school regarding the schedule, targets, and requirements for the training, as well as preparing materials and tools for tie-dye batik making; (2) execution, carried out through tutorials and hands-on practice; and (3) evaluation, involving the distribution of questionnaires to participants to measure program success based on predetermined indicators. The training was held on December 6, 2024, attended by 25 tenth-grade students. After the tutorial session, participants practiced making tie-dye batik under the guidance of the PCM team. Evaluation results indicated that the training successfully increased students' entrepreneurial interest.
PELATIHAN BUDIDAYA JAMUR TIRAM SEBAGAI PROGRAM PENGEMBANGAN KEWIRAUSAHAAN DI SMA ISLAM ROUDLOTUN5 NASYIIN BERATKULON – MOJOKERTO Dinaloni, Diah; Muktiadji, Henky; Riva, Hastin
Indonesian Collaboration Journal of Community Services (ICJCS) Vol. 4 No. 2 (2024): Indonesian Collaboration Journal of Community Services
Publisher : Yayasan Education and Social Center

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53067/icjcs.v4i2.163

Abstract

The existence of the high school level is increasingly being replaced by the presence of the vocational school level. This is because most people think that high school graduates are not ready to work and are not independent. So, one of the efforts made is through training in oyster mushroom cultivation. Oyster mushroom cultivation training was chosen because it does not require too much land, is easy to maintain, and is not too expensive. What is even more supportive is that the materials used to develop oyster mushroom cultivation are widely available in Beratkulon Village, Kemlagi District, Mojokerto Regency. In Beratkulon Village, many people work as builders, especially frame makers, so in Beratkulon Village there is a lot of wood sawdust that is not used by the residents. Wood is the main medium for growing oyster mushrooms in nature, so wood sawdust is very suitable as a cultivation medium. In Beratkulon Village there is also a huller (rice mill) so it is very easy to get bran which is an additional ingredient for making oyster mushroom baglog. The fine bran (rice bran) in the mushroom medium functions as a source of carbohydrates and minerals for the mushroom. The aim of Community Service is that it is hoped that Roudlotun Nasyiin Islamic High School students will be able to become entrepreneurs by opening their own business opportunities so that they are expected to be able to accommodate community needs, build abilities in increasing income, carry out business-scale businesses and develop participatory planning and implementation of activities. The training targets were students at Roudlotun Nasyiin Islamic High School, Beratkulon Village, Kemlagi District, Mojokerto Regency. The methods and approaches used in this training activity are discussion and practice. The result of the oyster mushroom cultivation training activity was an increase in students' understanding and skills in oyster mushroom cultivation. The conclusion that can be drawn is that creating your own job opportunities at Roudlotun Nasyiin Islamic High School can be done by developing entrepreneurship in the form of training in oyster mushroom cultivation by utilizing local potential in the form of sawdust and fine bran (rice bran) which so far have not been utilized by residents. Because this oyster mushroom cultivation training has a positive impact so that it can later be utilized as a business opportunity by students at Roudlotun Nasyiin Islamic High School, the oyster mushroom cultivation training needs to be continued and facilitated by the school in the context of developing entrepreneurship, so that students are expected to be entrepreneurial and independent. economically
PELATIHAN PRODUK OLAHAN SINGKONG SEBAGAI WIRAUSAHA MANDIRI SISWA SMK MUHAMMADIYAH 3 MOJOAGUNG Dinaloni, Diah; Muktiadji, Henky; Amaliah, Ninik
Indonesian Collaboration Journal of Community Services (ICJCS) Vol. 5 No. 2 (2025): Indonesian Collaboration Journal of Community Services
Publisher : Yayasan Education and Social Center

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53067/icjcs.v5i2.205

Abstract

Utilization of local food ingredients such as cassava offers great opportunities in the development of culinary products that are economical, nutritious, and marketable. One interesting form of processing with business prospect is caasave nuggets. This product not only seves as healthy snack alternative, but also has a wide market potential, particularly among young cosumers and local communities. The practical training on cassava nugget making for students of SMK Muhammadiyah 3 Mojoagung is held as a form of integration between productive learning and strangtheninh entrepreneurial values based on local potential. The activity is expected to foster students’creativity in creating processed products with market value, while also encouraging the emergence of independent business ideas that are relevant to the needs of the surrounding community. The implementation method of PkM consists of: (1) Preparation stage, starting with exposition of local potential identification, especially cassava as an abundant and cheap raw material; (2) The implementation stage, where students are given material about entrepeneurship, the concept of creative products, market analysis, and principles of simple business management, which is delivered interactively though case studies, group discussions, and audiovisual media. Subsequently, students practice directly processing cassava into a culinary product, namely cassava nuggets; (3) Evaluation stage, in this evaluation stage, the product is assessed based on taste and appearance. The result is that students are able to make cassava nuggets woth a texture and flavor  that meet the standards, students contribute to discussion and hands on practice in making cassava nuggets, and the products from practice are assessed by the PkM team dan receive positive feedback. From the training on processed cassava products as independent entrepreneurs for students of SMK Muhammadiyah 3 Mojoagung, it is recommended to collaborate and provide guidance involving UMKM, and to hold product demonstrations and school bazaars as a market trial
Co-Authors Amaliah, Ninik Anggreini S, Apprilia Dandy Kurniawan, Dandy Dinaloni, Diah Indrawati Indrawati Riva, Hastin