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All Journal Journal of Innovation and Applied Technology Jurnal Pengabdian Masyarakat dan Riset Pendidikan
Hidayatun Muyasyaroh
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Humanities Computer Science & IT Education Languange, Linguistic, Communication & Media Mathematics Other

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Prediction On Difference In Micro, Small Medium Enterprises-Revenue After Getting Vacum Frying And Spinner Assistance Asep Awaludin Prihanto; Rahmi Nurdiani; Yoga Dwi Jatmiko; Hidayatun Muyasyaroh
Journal of Innovation and Applied Technology Vol 6, No 2 (2020)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiat.2020.006.02.16

Abstract

Doktor Mengabdi is a community service program at Universitas Brawijaya that is carried out to improve the welfare of the community. One of the efforts to help the community in completing its packaging is by providing assistance in the form of business equipment.  The purpose of this study is to investigate the difference in income of Small medium enterprises, Lele Sehat (IGF) which has been provided with the help of vacuum frying and spinners machines. Data retrieval was done through interviews and live observations. The data were tested for its normality and further analyzed using a paired t-test. The results showed that there was a difference in income of small-medium enterprises difference between before and after getting tool assistance. Prior income was IDR 3,007,000. It was increased to IDR. 4,097,000. This indicates that providing tools to small-medium enterprises will increase income and indirectly improve their welfare.
Respon Peserta Didik Terhadap Program Pengabdian Masyarakat Melalui Pelatihan Pengolahan Labu Kuning: Pengabdian Febriani Lukitasari; Hidayatun Muyasyaroh; Diwyacitta Antya Putri; Nugrahani Astuti; Luthfiyah Nurlaela; Rendra Lebdoyono; Novia Tesalonika Amanda Rerung
Jurnal Pengabdian Masyarakat dan Riset Pendidikan Vol. 4 No. 1 (2025): Jurnal Pengabdian Masyarakat dan Riset Pendidikan Volume 4 Nomor 1 (Juli 2025 -
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jerkin.v4i1.2798

Abstract

A  community service activity through pumpkin processing training was conducted at SMAN 1 Karas, involving 16 11th-grade students. The objectives of this activity were to provide knowledge about the nutrition and benefits of pumpkin, train food processing skills based on local ingredients, and foster student creativity in culinary product innovation. The implementation method included material delivery, creative practice, discussion, and evaluation through pre-tests, post-tests, and participant response questionnaires. The analysis results showed a significant increase in student knowledge, indicated by the difference in pre-test scores (50–60) and post-test scores (80–90). Participants' responses to the training were very positive, with average scores of 4.8–5.0 in aspects of material, instructor skills, facilities and infrastructure, and activity implementation. Participants considered the material easy to understand, the delivery method clear, and the product processing practice very useful. Several improvements were noted in aspects of instructor time discipline and the intensity of mentoring during practice. Overall, this training was effective in increasing students' knowledge, skills, and motivation to utilize local foods, especially pumpkin, as value-added product innovations. Such activities are important to continue to develop as an effort to support food diversification and entrepreneurship in the culinary field.
Co-Authors Asep Awaludin Prihanto Diwyacitta Antya Putri FEBRIANI LUKITASARI Luthfiyah Nurlaela Novia Tesalonika Amanda Rerung Nugrahani Astuti Rahmi Nurdiani Rendra Lebdoyono Yoga Dwi Jatmiko