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All Journal BERITA BIOLOGI JURNAL EDUCATION AND DEVELOPMENT Jurnal Pengabdian Papua International Journal of Community Service (IJCS) Novae Giunea Jurnal Biologi
LISYE IRIANA ZEBUA
Departement Of Biology, Faculty Of Mathematic And Natural Science, Cenderawasih University, Kampus Baru, UNCEN, Waena, Jayapura, Papua
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Journal : International Journal of Community Service (IJCS)

 1 
Community Empowerment Through Training on Making Sago Biscuit in Gwinjaya Village, Bonggo District, Sarmy Regency, Papua Province Gunaedi, Tri Gunaedi; Lisye Iriana Zebua; Meinarni Asnawi; Tri Wiyono
IJCS: International Journal of Community Service Vol. 2 No. 2 (2023): IJCS: International Journal of Community Service
Publisher : PT Inovasi Pratama Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55299/ijcs.v2i2.600

Abstract

Gwinjaya is a village in Bonggo District, developed from the SP4 (Settelement Unit) transmingration settlement land in Bonggo district. The people mainly make their living as farmers and mostly grow peanuts and cultivating sago flour which comes from the sago plant. The abundant harvest has not yet been processed into food which has a higher selling value and is more durable. Through training in making biscuits made from sago flour and peanuts as well as sugar and spices , it is hoped that new etreprenuers can be formed with biscuit sago commodities. Tha training was carried out by demonstrating biscuit making and continued with participants trying to make biscuits. The resulting product was then tested organaoleptically to determine the quality and preference of the biscuits produced compared to biscuits sago sold on the market. The results of the activities that have been carried out show that the mothers in the village Gwinjaya, which is part of the Gwinjaya Village-Owned Enterprices , has been able to make biscuits made from sago flour well. The results of organoleptic testing produced with three other biscuit products on the market, showing that the respondents expressed their liking for the products they produced as seen from taste, smell, aroma and color parameters
Improving Corn Processing Skills For Women Corn Farmers In Warbo Village, Arso 7 District, West Arso, Keerom Regency, Papua Zebua, Lisye Iriana; Farmawaty, Farmawaty; Triwiyono, Triwiyono; Wambrauw, Ade Nancy; Septia, Nurhidayah; Rahmadani, Nia
International Journal of Community Service (IJCS) Vol. 5 No. 1 (2026): January-June
Publisher : PT Inovasi Pratama Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55299/ijcs.v5i1.1862

Abstract

Corn is an important commodity in Keerom Regency, especially in Arso District, which is one of Indonesia's corn production centers. Several corn production centers in Indonesia include Jayapura Regency (Nimbokrang), Keerom-Arso Regency, and Jayapura City (West Koya). The problems are 1) corn utilization is limited to consumption or sale in the market to supplement family income; 2) lack of information about corn-based product diversification in Warbo-Arso 7 Village, West Arso District, Keerom Regency due to a lack of technological information and limited community knowledge and skills regarding corn product diversification Based on the above issues, the specific objectives of this community service activity are: 1) to introduce high-value corn-based food products to the people of Kampung Warbo and 2) to train corn-farming mothers and young women to process various types of corn-based food products. The community service method that will be used in this training consists of five stages, namely 1) Preparation; 2) Counseling; 3) Brief practice; 4) Assistance; and 5) Evaluation. The evaluation of activities was conducted before and after implementation, namely through interviews and questionnaires filled out by participants. Based on the results of the post-test on corn processing, 85% of participants were able to understand and absorb the material on corn processing. After the training, 90% of participants were skilled in processing corn flour, corn milk, and corn-based noodles. Then, participants can understand and practice creative and innovative ways of packaging corn products. Keywords: Corn, milk, noodles, skills, flour
Co-Authors Efradus H. Mirino Eko B. Walujo, Eko B. Farmawaty, Farmawaty Gunaedi, Tri Gunaedi Herlando Sinaga Meinarni Asnawi, Meinarni Mesak Mantek Nurtanti Handono Panjaitan, Eunike Marito Puguh Sujarta R. Rijanta Rahmadani, Nia Septia, Nurhidayah Soetisna, Usep Suriani Br. Surbakti Tri Gunaedi Tri Wiyono Triwiyono Triwiyono, Triwiyono Vita Purnamasari Wambrauw, Ade Nancy Yusak Maryunianta