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All Journal Jurnal Pendidikan dan Pembelajaran Khatulistiwa (JPPK) Jurnal Pemberdayaan Masyarakat Madani (JPMM) Wikrama Parahita : Jurnal Pengabdian Masyarakat Jurnal Ilmiah Mandala Education (JIME) JUPE : Jurnal Pendidikan Mandala IJEEM - Indonesian Journal of Environmental Education and Management JKKP (Jurnal Kesejahteraan Keluarga dan Pendidikan) Jurnal ABDINUS : Jurnal Pengabdian Nusantara Jurnal AbdiMas Nusa Mandiri Jurnal Ilmiah Wahana Pendidikan Jurnal Sains Boga COMSERVA: Jurnal Penelitian dan Pengabdian Masyarakat Abdimas Altruis: Jurnal Pengabdian Kepada Masyarakat Prosiding Seminar Nasional Pengabdian Kepada Masyarakat Jurnal Pendidikan Teknik dan Vokasional Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) SENTRI: Jurnal Riset Ilmiah Advances In Social Humanities Research Pendekar: Jurnal Pendidikan Berkarakter Garina
Guspri Devi Artanti
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PENINGKATAN JIWA FOODPRENEUR REMAJA MELALUI PELATIHAN OLAHAN IKAN BANDENG BERBASIS VIDEO EDUKASI MUARA GEMBONG Artanti, Guspri Devi; Yulianti, Yeni; Maulida, Alvina Fadila; Putri, Dyah Ayu Kensasmi; Ghaisani, Nailah
Jurnal AbdiMas Nusa Mandiri Vol. 8 No. 1 (2026): Periode Januari 2026
Publisher : LPPM Universitas Nusa Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33480/abdimas.v8i1.7519

Abstract

The problems faced by teenagers in the coastal area of Muara Gembong are the limited knowledge and interest in entrepreneurship based on local food potential, especially fishery products, and the lack of contextual learning media that encourages economic independence from school age. This community service activity aims to foster a spirit of food entrepreneurship among teenagers through training in milkfish processing based on educational videos at SMAN 1 Muara Gembong. The approach used is participatory training, which is carried out through lectures, the use of educational videos, food processing practices, and simple business simulations including packaging, labelling, and product marketing. Data collection instruments included knowledge tests, video assessment questionnaires, and participant satisfaction surveys, with data analysis using descriptive statistics and narrative qualitative analysis. The results showed a subtantial improvement in the average pre-test score from 58 to 96 in the post-test, with an N-Gain of 0.904 904 (high category), proving the effectiveness of educational videos as a learning medium. The video assessment received a very good rating in terms of clarity of content (4.7), clarity in the presentation of the preparation procedure (4.7), video duration (4.9), and usefulness as a business opportunity. Participant satisfaction reached 83.33% (very high category), indicating that the training successfully met their expectations and needs. This activity not only enhances adolescents’ culinary competencies but also empowers the community through the utilization of local potential, and has the potential to be developed sustainably to promote adolescents’ economic self-reliance.
Keselarasan Kompetensi Keterampilan Khusus pada Mata Kuliah Pengolahan Roti dengan KKNI Level 6 dan SKKNI Iskandar, Fae Khansa Mora; Artanti, Guspri Devi; Kandriasari, Annis
SENTRI: Jurnal Riset Ilmiah Vol. 5 No. 1 (2026): SENTRI : Jurnal Riset Ilmiah, Januari 2026
Publisher : LPPM Institut Pendidikan Nusantara Global

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55681/sentri.v5i1.5575

Abstract

This study aims to analyze the alignment of sub-competences in the Bread-processing Course with the Indonesian Qualification Framwork Level 6 and the Indonesian National Work Competency Standard within the Culinary Education Study Program at Jakarta State University. For this research, qualitative approach is being used with descriptive analytic as the research method. Data were collected through direct observation in practicum session conducted involving 28 university students over 11 times practicum session. The findings indicate that the Bread-processing Course effectively develops student’ sub-competences in line with Indonesian Qualification Framework and Indonesian National Work Competency Standard. The practical implications suggest that the course curriculum and implementation are on the right path toward producing graduates whose skills meet the national occupation standards. However, to further strengthen the overall alignment, several areas can be enhanced to achieve far better optimal outcomes
Co-Authors Adha, Marwa Melenia Adhwa, Daffa Syifa Amadea Agnes Savira Alitimbul, Mariani Alyani, Nailah Ghaisani Anggini, Nurul Annis Kandriasari Ari Fadiati Clarisa Naftali Cucu Cahyana Dalia Sukmawati Diajengsari, Alif Putri Diat Nurhidayat Dinanti, Putri Zahra Efrina, Efrina El Enshasy, Hesham Ali Fadiati, Ari Farizi, Andhika Fadhli Al Fatimah, Moza Habsari Amaliana Fika Yulianti Fasha Firdaus, Nadiyah Nur Ghaisani, Nailah Hanif, Mahbub Iskandar, Fae Khansa Mora Isnadiyah, Isnadiyah Jasmine, Andalusia Aisyah Jasmine, Salsabila Dui Jinan Ashilla Timur Kandriasari, Annis Lestari, Restu Khoiriya Mariani Mariani Mariani Mariani Maulida, Alvina Fadila Mawarni, Arvienda Tiara Mesha Oktariany Saraswati Millenia Muhammad Yusron Maulana El-Yunusi Nabila, Dasilva Azka Nur Riska Nurridha, Luthfa Putra, Fahri Artha Putri, Dyah Ayu Kensasmi R. Haryo Bimo Setiarto, R. Haryo Bimo Ridawati Ridawati Rina Febriana Rizki Septiani, Ade Rozano, Ariel Reynaro Roziyah, Pipit Rusilanti Rusilanti Sabrina, Fildzah Zharifah Nur Sachriani, Sachriani Seftiani, Vini Siti Hadiyya Yasmin SRI RAHAYU Sumantry, Nazhara Rahmani Supiyani, Atin Supriyatin Supriyatin Sutarjo, Ayu Annisa Tuzahra, Siti Patimah Uswatun Hasanah Yeni Yulianti Yudhawarman, Anisah Aulia Yulianti, Yeni Yulinati, Yeni Zahra, Lamya Nauratu