Article Per Year (5 Year)
p-Index From 2021 - 2026
1.953
P-Index
This Author published in this journals
All Journal Jurnal Mantik jurnal ilmiah hospitality INTERNATIONAL JOURNAL OF SOCIAL, POLICY AND LAW (IJOSPL) Jurnal Kolaboratif Sains Jurnal Cakrawala Ilmiah Jurnal Pengabdian Mandiri Jurnal Peradaban Masyarakat (JPM) Aurelia: Jurnal Penelitian dan Pengabdian Masyarakat Indonesia Nanggroe: Journal Of Scholarly Service Nanggroe: Journal of Scholarly Service International Journal of Economics, Business and Innovation Research KREATIF: Jurnal Pengabdian Masyarakat Nusantara
Agus Susanto
Institut Bisnis Informasi Tkenologi Dan Bisnis
Religion Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Other

Published : 12 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 12 Documents
Search

 1   2 
Training in Processing Indonesian Special Foods and Sharing Nutritious Food with the Young Generation of Karo Regency Albert, Albert; Susanto, Agus; Kosasih, Hengky
AURELIA: Jurnal Penelitian dan Pengabdian Masyarakat Indonesia Vol 4, No 2 (2025): July 2025
Publisher : CV. Rayyan Dwi Bharata

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57235/aurelia.v4i2.5045

Abstract

The training focuses on managing Indonesian traditional cuisine and disseminating nutritious food to the younger generation, with the objective of showcasing the rich diversity of Indonesian culinary heritage. This curriculum instructs on traditional food processing methods utilizing local resources, while promoting the significance of a nutritious diet and balanced nutrition. Participants get theoretical knowledge and practical experience in the selection, preparation, and presentation of nutritious meals. Furthermore, students are encouraged to provide nutritious food to anyone in need, particularly children and disadvantaged families, to cultivate empathy and social consciousness. This initiative connects the youth with the culinary legacy of the archipelago, promotes a healthy lifestyle, and incorporates local food components. Consequently, the younger generation is anticipated to serve as catalysts for change, prioritizing personal health and community well-being while enhancing quality of life sustainably.
Strategi Promosi dan Pelestarian Produk Lokal Kopi Sidikalang melalui Pemberdayaan Masyarakat Berbasis Digital dan Kearifan Lokal Albert Albert; Agus Susanto; Hengky Kosasih; Roseline Roseline; Nasib Nasib
KREATIF: Jurnal Pengabdian Masyarakat Nusantara Vol. 5 No. 3 (2025): Jurnal Pengabdian Masyarakat Nusantara
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/kreatif.v5i3.7935

Abstract

This Community Service Program aims to increase the capacity of local Sidikalang coffee promotion and preservation through digital technology-based community empowerment and local wisdom values. The activity was carried out in collaboration with farmer groups and coffee MSMEs in Sidikalang District, Dairi Regency, involving 30 participants. The implementation method included digital branding training, social media-based promotional content creation, and a workshop on preserving Sidikalang coffee identity through local cultural narratives. Evaluation was conducted using pretest and posttest instruments to measure participants' understanding of digital promotion strategies and awareness of coffee cultural preservation. The results showed a significant increase in knowledge and skills, with the average participant understanding score increasing from 5.2 to 7.8 out of a total score of 10, an increase of 50%. Participants' interest in utilizing digital platforms for promotion increased from 12 people at the start of the activity to 26 people after the training. In addition, 80% of participants expressed a commitment to maintaining traditional coffee processing practices as part of preservation efforts. The significance test showed a p-value of 0.000 (<0.05), indicating that a digital and local culture-based approach is effective in increasing community capacity in promoting and preserving local Sidikalang coffee products.
Co-Authors Albert Albert Andi Andi Bestadrian P.Theng Darwan Tanady Deva Djohan Diana Afriani Duffin EDWARD HARNJO Elyzabet Wijaya Ester Felix Leonardi IKA PUSPA SATRIANNY Kosasih, Hengky Nasib Roseline Roseline Sri Aprianti Tarigan Susanto Thamrin Thamrin Theng, Bestadrian Prawiro Tina Linda Wijaya, Elyzabeth