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All Journal JURNAL SeMaRaK Abdi Laksana : Jurnal Pengabdian Kepada Masyarakat JURNAL ABDIMAS TRIDHARMA MANAJEMEN Jurnal Lokabmas Kreatif : Loyalitas Kreatifitas Abdi Masyarakat Kreatif Jurnal PKM Manajemen Bisnis Journal of Innovative and Creativity
Sairin Sairin
Universitas Pamulang
Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Social Sciences Other

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Edukasi Pengolahan Bayam sebagai Sumber Pangan Sehat di Masyarakat Saat Ini Rananda Septanta; Baharudin Saga; Khuzaeni Khuzaeni; Sairin Sairin
Jurnal PKM Manajemen Bisnis Vol. 6 No. 2 (2026): Jurnal PKM Manajemen Bisnis
Publisher : Perhimpunan Sarjana Ekonomi dan Bisnis

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37481/pkmb.v6i2.2054

Abstract

This Community Service Program (PKM) focuses on education regarding spinach processing as a healthy food source in contemporary society, especially for households. Spinach is widely available but its utilization in daily diets remains limited despite its high nutritional value in Indonesia. The objective of this activity is to increase community knowledge and skills in processing spinach into nutritious food products through community training. The PKM was conducted at Pamulang Permai Housing, Pamulang Barat, South Tangerang on April 11, 2026, involving 10 lecturers from Universitas Pamulang and 20 PKK women participants through preparation, implementation, and reporting stages with coordinated team planning, active community involvement, and structured program execution to ensure effective outcomes and sustainability of activities results. The implementation used presentation, hands-on practice, discussion, and question-and-answer sessions, following preparation, implementation, and reporting stages to enhance understanding supported by practical demonstrations and interactive learning media that encouraged participant engagement and motivation improvement. The results showed increased understanding and enthusiasm among participants in processing spinach into various healthy food innovations and practical skills. Participants were able to apply simple processing techniques and showed interest in continuing healthy food practices at home in future.
Co-Authors Andri Priadi Aria Aji Priyanto Baharudin Saga Derita Qurbani Fathorrahman Fathorrahman Fauziah Septiani Gina Fauziah Jamaludin Jamaludin Khuzaeni Khuzaeni Maghfiroh Yanuarti Oktrima, Bulan RANANDA SEPTANTA Risza Putri Elburdah Shelby Virby Suharni Rahayu Supardi Supardi Suryadi Marthadinata Sutiiman Sutiiman Suworo Suworo Tarwijo Tarwijo Veta Lidya Delimah Pasaribu Windi Gustia Wardani