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All Journal Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat
. Samuel
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Agriculture, Biological Sciences & Forestry

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Kuliah Kerja Nyata sebagai Media Gerakan Rehabilitasi Pantai di Desa Sidogemah, Sayung, Demak . Samuel; Kurniawan Teguh Martono; Herry Boesono
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 1 No. 2 (2015): Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.1.2.127-126

Abstract

Mangrove is a plant community or an individual plant species that make up the community in tidal areas. Mangrove is a natural resource that can be recovered (renewable resources or flow resources) that have dual benefits (economic and ecological benefits). Mangrove have many benefits, as a producer of oxygen, timber, medicines, material feeding, breeding ground flora and fauna, and can be used as natural tourist spot. Sidogemah Village bordering the Pantura path, that the path of the most congested land transportation on the Java Island. The problems encountered are mangrove communities are still small, thus causing frequent occurrence of rising sea levels and damage to road construction as well as the loss of some villages. The method used by the team include counseling and education devotion to plant mangroves, mangrove process into more valuable ingredients corresponding benefit to be achieved, training and socialization, mentoring, and evaluation. All of these activities assisted by students and village officials. The results achieved in the implementation of this society devotion is the formation of public interest to open a food business in the form of chips of mangrove, which will open up the opportunity to plant more mangrove.
Community Empowerment Based on Food Processing Technology Tempe Becomes Tempe Stick Alina Hizni; . Sholichin; . Samuel
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 4 No. 2 (2018): Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.4.2.135-142

Abstract

Tempe is one of the processed products of soybeans. Tempe can be further processed into tempe stick by the community through science and technology based entrepreneurship. The targets of this activities are community empowerment in product development, entrepreneurship training and earning extra income. The output of this activities is the diversification of food in the form of healthy food products such as tempe stick. The activities consists of 1) preparation stage (Formulation of formula, analysis of nutritional content of best formula, and manufacture of packaging design and product label); 2) Implementation stage (Entrepreneurship Training, Practice of making tempe stick, Mentoring and Production Monitoring); and 3) Evaluation Stage (Evaluation of sales of stick stick). The result of this activities is obtained a best tempe stick formula with the composition of raw material is wheat (45.0), tempe (45.0), margarine (3.6), lime leaves (1.5), baking powder (0.1), salt (0.6), and water (3.0) with nutrient content per 100 gr tempe stick is energy (464 kcal), water (4.96 g), protein (13.03 g), fat (19.47 g), and carbohydrate (59.08 g). Capital per pack business (100 g) of IDR 3.742 with the selling price of IDR 8.000, then the profit of IDR 4.258 per pack (113.8%). Based on the results of these activities it can be concluded that tempe stick is a nutritious snack food that is feasible to be developed as a profitable business branch.
Co-Authors Alina Hizni Herry Boesono Kurniawan Teguh Martono Sholichin Sholichin