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All Journal Jurnal Keteknikan Pertanian Tropis dan Biosistem Pro Food Jurnal Pengabdian Magister Pendidikan IPA IJECS: Indonesian Journal of Empowerment and Community Services Safari : Jurnal Pengabdian Masyarakat Indonesia Journal of Food and Agricultural Product
Siska Cicilia
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Control & Systems Engineering Education Electrical & Electronics Engineering Energy Health Professions Languange, Linguistic, Communication & Media Mechanical Engineering Public Health Social Sciences Other

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Sosialisasi Manfaat Pelabelan untuk Meningkatkan Nilai Tambah Produk Pangan Lokal kepada Kelompok Wanita Nelayan di Desa Bintaro, Nusa Tenggara Barat Nur Afni; Lingga Gita Dwikasari; Setyaning Pawestri; Riezka Zuhriatika Rasyda; Siska Cicilia; Sulaemah Sulaemah
SAFARI :Jurnal Pengabdian Masyarakat Indonesia Vol. 6 No. 1 (2026): Januari: SAFARI: Jurnal Pengabdian Masyarakat Indonesia
Publisher : BADAN PENERBIT STIEPARI PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/safari.v6i1.3523

Abstract

Food labeling that complies with regulatory requirements plays an important role in increasing consumer trust, expanding market access, and enhancing the selling value of MSME products. This community service activity aims to disseminate information on the regulations governing processed and fresh food labeling, as well as to facilitate understanding of packaging particularly labeling among MSME actors, specifically women fisher groups in Bintaro Subdistrict, Ampenan District, Mataram City, West Nusa Tenggara. This area is characterized by high urban population density and dynamic MSME-based economic activities, making the implementation of proper labeling practices highly necessary. The program consisted of three stages: preparation, implementation, and evaluation, conducted on June 2, 2025, from 08:30 to 12:00 WITA in Bintaro Subdistrict. The results of this activity showed an improvement in MSME actors’ understanding of the mandatory elements in food labels when designing fish-based processed product labels in accordance with BPOM regulations, ensuring compliance with food safety, quality, and legality standards based on applicable Indonesian laws.
PELATIHAN PENGOLAHAN BIJI NANGKA MENJADI COOKIES DI KELOMPOK PEMBUAT DODOL DI SURANADI, LOMBOK BARAT Ahmad Alamsyah; Eko Basuki; Dodi Handito; Siska Cicilia
IJECS: Indonesian Journal of Empowerment and Community Services Vol. 4 No. 1 (2023): IJECS: Indonesian Journal of Empowerment and Community Services
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ijecs.v4i1.3655

Abstract

Jackfruit (Artocarpus heterophyllus Lamk) is a tropical fruit. The use of jackfruit is still limited so that people only consume the flesh of the fresh fruit. Unripe jackfruit is made warm and mixed with vegetables such as pecel and lodeh, while ripe jackfruit is made into syrup, dodol, chips, compote, pudding or eaten fresh. The by-product of these preparations is jackfruit seeds. It is only sold in the form of fresh seeds. The purpose of this activity was provide training on processing jackfruit seeds into cookies to partners, namely UD. Taste Kitchen in Suranadi, West Lombok. The stages of this service activity include surveys, discussions, training (transfer of technology for processing jackfruit seeds into cookies), and evaluation. The activity was held on Friday, September 23, 2022, involving 15 participants. Jackfruit seed flour is made at the Fatepa Food Processing Laboratory, Mataram University. Participants were given knowledge about the nutritional content of jackfruit seeds, types of processed jackfruit seeds, how to make flour, and how to make cookies made from jackfruit seed flour. It is hoped that from this activity, UD. Dapur Rasa and other dodol craftsmen can process jackfruit seeds into other products that have higher economic value.
Enhancing Added Value of Fish through Dim Sum and Sausage Training in Ampenan Fishermen Community Setyaning Pawestri; Siska Cicilia; Lingga Gita Dwikasari; Nur Afni; Riezka Zuhriatika Rasyda; Lalu Unsunnidhal
Jurnal Pengabdian Magister Pendidikan IPA Vol 9 No 2 (2026): April-Juni 2026
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v9i2.15481

Abstract

This program focused on empowering the Ampenan Fishermen Community through training in fish‑based products such as dim sum and sausages, designed to support stunting prevention efforts and improve household economic resilience in West Nusa Tenggara. Stunting is a chronic nutritional problem that remains a national development priority due to its long‑term impact on human resource quality and competitiveness. In 2022, the prevalence of stunting in West Nusa Tenggara Province (NTB) was still high at 32.7%. Contributing factors include inadequate nutritional intake, limited socioeconomic conditions, and suboptimal utilization of nutrient‑rich local food sources. Fish, as a high‑quality animal protein source, represents a local potential for stunting prevention. Bintaro Village in Ampenan District is one of NTB’s major fish‑producing areas; however, local fishermen’s households have generally limited fish utilization to fresh sales or simple products with low economic value. This community service program, conducted on June 2, 2026, aimed to increase the added value of fish products by training participants (wives and young women) from the Ampenan Fishermen Community in the preparation of nutritious fish‑based products, namely dim sum and sausages. The methods included nutrition education, product demonstration, and direct technical mentoring. The choice of products was based on their popularity, especially among children, making them potential supplementary foods to support stunting prevention while also opening new economic opportunities. The program demonstrated that simple, affordable technology combined with skill training can empower fishing community households to diversify fish products, improve nutritional intake, and strengthen local economic resilience.
Co-Authors Afni, Nur' Agustono Prarudiyanto Agustono Prarudiyanto Ahmad Alamsyah Ahmad Alamsyah Baiq Nuzulina Dodi Handito Dody Handito Dody Handito Eka Partiwi Eko Basuki Eko Basuki Lalu Unsunnidhal Lingga Gita Dwikasari Marhama Marhama Mutia Nur Kholisah Nazaruddin - Nazaruddin Nazaruddin Nazaruddin Nazaruddin Riezka Zuhriatika Rasyda Sari Oktaviana Satrijo Saloko Satrijo Saloko Setyaning Pawestri Setyaning Pawestri Siti Sarah Marnianti St. Yatun Naimah Sulaemah Sulaemah Wahyu Arya Rizki