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All Journal Dinamisia: Jurnal Pengabdian Kepada Masyarakat Jurnal Humaniora : Jurnal Ilmu Sosial, Ekonomi dan Hukum Jurnal Agrotek Lestari Jurnal Sains Riset Jurnal Agroristek MAHATANI: Jurnal Agribisnis (Agribusiness and Agricultural Economics Journal) Al Ghafur : Jurnal Ilmiah Pengabdian Kepada Masyarakat Eastasouth Journal of Impactive Community Services Composite JABI: Jurnal Abdimas Bhakti Indonesia
Ainal Mardhiah
Universitas Abulyatama
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Social Sciences Veterinary Other

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Metode pembuatan Dalgona Coffee Dessert (DCD) menggunakan konsep BOX Rahmah Hayati; Muhammad Luthfi; Ainal Mardhiah; Irwan Safwadi; Marah Sutan Rangkuti; Usman Usman
Composite : Jurnal Ilmu Pertanian Vol 7 No 1 (2025): Februari
Publisher : University of Insan Cendekia Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37577/composite.v7i1.845

Abstract

Dalgona coffee has experienced a decline in sale recently. Dalgona coffee dessert is a dessert made from chocolate cake with a mixture of cream and dalgona coffee. Dalgona coffee can be used as a dessert with a new method. Highly tight competition requires manufacturers to attract consumers in desserts. The production process starts from food raw materials to finished products. The aim of this research is to analyze the production method of Dalgona coffee dessert. The research method used a descriptive experimental with stages of material collection, documentation, literature study and product creation. The production process is carried out in one cycle which produces 18 packaged glasses. The "BOX" concept method saving a production costs by 10 percent compared to previous conventional methods. The dalgona coffee dessert production method includes production cost planning which has 4 (four) cost components, including: equipment costs, packaging costs, auxiliary costs, and production costs for 1 pan of chocolate cake or 9 cups of dalgona coffee dessert. The production process was carried out in 1 production with a target of 18 cups. The dalgona coffee dessert production process includes making chocolate cake, cream, and dalgona coffee, and then the packaging process in one cup. Dalgona Coffee Dessert has a balanced taste resulting from sweet and slightly bitter flavors and has a dense texture. Dalgona coffee dessert is affordable and pocket friendly. This product has been marketed in the Haba Dessert Business which is one of the efforts to support Aceh UMKM.
Pelatihan Aneka Kue Jagung Sebagai Peningkatan Ekonomi Pada Kelompok Ibu-ibu PKK di Gampong Gugop Pulo Breuh Hasanah Hasanah; Ainal Mardhiah; Saifuddin Saifuddin; Wina Almunadia; Ulvia Rahmi
Eastasouth Journal of Impactive Community Services Vol 4 No 01 (2025): Eastasouth Journal of Impactive Community Services (EJIMCS)
Publisher : Eastasouth Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/ejimcs.v4i01.457

Abstract

Kegiatan pelatihan ini dilaksanakan di Gampong Gugop Pulo Breuh, tujuan untuk meningkatkan ekonomi produktif pada mitra, mengolah jagung sebagai bahan utama. Strategi yang digunakan dalam pelatihan ini; memberikan sosialisasi, pelatihan yang praktis tentang pengolahan jagung, mengelola usaha, dan mengelola keuangan, serta memberikan pendampingan mulai pemasaran hingga penggunakan alat teknologi sebagai penungjang kegiatan ini. Adapun luaran yaitu keterampilan baru bagi mitra dalam pembuatan jagung menjadi aneka ragam makanan seperti, pudding jagung, bolu jagung, dan snack jagung lainnya. Pelatihan ini menggunakan metode wawancara, sosialisasi, pelatihan, diskusi, dan pendampingan mitra. Hasil pengabdian: 1) pemahaman mitra tentang motivasi berwiusaha dalam meningkatkan perekonomian keluarga, 2) kemampuan memamfaatkan sumber daya alam dengan sangat mudah dan berkualitas dengan berbagai produk, 3) keterampilan baru yang dimiliki oleh mitra dengan mengolah jagung menjadi berbagai aneka kue, 4) meningkatnya pemahaman mitra dalam pemasaran mengemas dan memberikan label pada produk sebagai identitas, serta mitra juga mendapatkan ilmu tentang manajemen keuangan sederhana.
Co-Authors Ade Maya Ayu Listia Azwar Thaib Bukhari Usman Bustami Bustami Cut Rahmawati Dara Nazila Dedhi Yustendi Dwi Apriliani Edi Saputra Faisal Syahputra Febi Mulfiza Hasanah Hasanah Irwan Safwadi Isfanda, Isfanda Khumaira ; Khumaira Khumaira Lia Handayani Marah Sutan Rangkuti Marzatul Kiflah Muhammad Luthfi Mulyadi Mulyadi Muslem Muslem Musran Musran Nupudiya Nupudiya Nurhayati Nurhayati Nurhayati Nurhayati Ola Indira Sari Rahmah Hayati Rahmat Munandar Rahmiati Rahmiati Saifuddin Saifuddin Sari Wardani Sari Wardani Sri Fitri Suraiya Nazlia T.Putra Khairunnas Teuku Fadhla Teuku Fadhla Ulvia Rahmi Vina Marisa Wina Almunadia