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All Journal JINOP (Jurnal Inovasi Pembelajaran) Jurnal Pendidikan Biologi Indonesia Jurnal Pendidikan Biologi JMM (Jurnal Masyarakat Mandiri) GERVASI: Jurnal Pengabdian kepada Masyarakat Community Development Journal Community Development Journal: Jurnal Pengabdian Masyarakat International Journal Of Science, Technology & Management (IJSTM) Bioscientist : Jurnal Ilmiah Biologi Lumbung Inovasi: Jurnal Pengabdian Kepada Masyarakat Journal of Research in Instructional Jurnal Masyarakat Madani Indonesia Prosiding Seminar Nasional Unimus JPM Pambudi Edubiotik : Jurnal Pendidikan, Biologi dan Terapan Prosiding Seminar Nasional Pengabdian Masyarakat
Zahra Firdaus
Universitas Negeri Malang
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BENTO KREATIF QUICK FREEZING SEBAGAI STRATEGI PENINGKATAN MOTIVASI DAN KETERAMPILAN MOTORIK ANAK Wijaya, Anugrah Ricky; Taufiq, Ahmad; Susanto, Hendra; Anggarani, Dinar Arsy; Firdaus, Zahra
JMM (Jurnal Masyarakat Mandiri) Vol 9, No 6 (2025): Desember
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v9i6.35492

Abstract

Abstrak: Salah satu sanggar binaan Indonesia di Malaysia menunjukkan motivasi belajar rendah dan keterampilan motorik halus yang belum optimal. Tujuan program ini adalah meningkatkan motivasi belajar dan keterampilan motorik anak di Sanggar Binaan. Program Bento Kreatif Quick Freezing diterapkan sebagai strategi edukatif inovatif melalui pelatihan pembuatan bento yang mengintegrasikan seni, gizi, dan praktik langsung. Kegiatan melibatkan 20 anak usia 7–12 tahun dan 3 guru pendamping, meliputi koordinasi dengan sanggar, pemberian materi, demonstrasi teknik quick freezing, pendampingan praktik, serta evaluasi melalui observasi dan wawancara. Hasil menunjukkan peningkatan motivasi belajar dari 45% menjadi 90% peserta aktif dan peningkatan keterampilan motorik halus dari skor rata-rata 2,8 menjadi 4,4 (skala 1–5). Program ini juga menumbuhkan kepercayaan diri, tanggung jawab, dan memperkuat hubungan sosial antarpeserta. Bento Kreatif Quick Freezing terbukti efektif sebagai media pembelajaran alternatif sekaligus strategi pemberdayaan kreativitas anak yang dapat diterapkan secara berkelanjutan di sanggar binaan. Abstract: One of Learning Center in Malaysia showed low learning motivation and underdeveloped fine motor skills. Goals if this program is enhancing student’s motivation and motoric skills in Learning Center. The Creative Bento Quick Freezing program was implemented as an innovative educational strategy through training in creative bento making that integrates art, nutrition, and hands-on practice. The activity involved 20 children aged 7–12 and three accompanying teachers, including coordination with the center, material presentation, quick freezing demonstrations, practical mentoring, and evaluation through observation and interviews. The results showed an increase in learning motivation from 45% to 90% active participants and an improvement in fine motor skills from an average score of 2.8 to 4.4 (on a 1–5 scale). The program also fostered self-confidence, responsibility, and strengthened social relationships among participants. Therefore, the Creative Bento Quick Freezing program proved effective as an alternative learning medium and a strategy to empower children’s creativity that can be sustainably implemented in the learning center.
PENGUATAN PROFIL PELAJAR PANCASILA MELALUI PENDAMPINGAN INOVASI PANGAN TEMPE ALMOND BERMOTIF BATIK Susanto, Hendra; Firdaus, Zahra; Kusmayadi, Claresia Tsany; Taufiq, Ahmad; Anwar, Lathiful
JMM (Jurnal Masyarakat Mandiri) Vol 10, No 1 (2026): Februari
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v10i1.36957

Abstract

Abstrak: Kegiatan pengabdian ini dilatarbelakangi tantangan pengetahuan dan keterampilan siswa diaspora di Sekolah Indonesia Jeddah terkait pangan lokal serta minimnya pengalaman praktik yang menumbuhkan kebanggaan budaya Indonesia dalam bentuk kuliner. Tujuan kegiatan ini adalah meningkatkan literasi pangan tempe, keterampilan pembuatan tempe berbahan almond, serta penguatan nilai budaya melalui integrasi motif batik dalam kemasan. Metode pelaksanaan meliputi penyuluhan, demonstrasi, workshop, praktik langsung, dan sesi design thinking yang melibatkan 30 siswa. Evaluasi dilakukan melalui pretest-posttest serta penilaian Profil Pelajar Pancasila (P5). Hasil menunjukkan peningkatan pengetahuan dan keterampilan, ditandai dengan 100% siswa memperoleh keterampilan baru, 93,33% tertarik mempraktikkan kembali di rumah, dan 90% melihat potensi pemasaran Tempe Almond Motif Batik Khas Nusantara. Penilaian P5 menunjukkan 30% siswa berkategori sangat baik, 46,7% baik, dan 23,3% cukup. Kegiatan ini terbukti efektif memperkuat pengetahuan dan keterampilan siswa dalam pembuatan pangan lokal bernilai budaya.Abstract: This community service activity was motivated by the challenges faced by diaspora students at Sekolah Indonesia Jeddah regarding their limited knowledge and skills related to lokal Indonesian food, as well as the lack of practical experiences that foster cultural pride through culinary traditions. The aim of this program is to enhance students’ literacy about tempe, develop their skills in producing almond-based tempe, and strengthen cultural values through the integration of batik motifs in product packaging. The implementation methods included counseling, demonstrations, workshops, hands-on practice, and a design thinking session involving 30 students. Evaluation was conducted using pretest–posttest assessments and the Profil Pelajar Pancasila (P5) rubric. The results indicate an improvement in students’ knowledge and skills, evidenced by 100% of participants gaining new competencies, 93.33% expressing interest in practicing the process at home, and 90% recognizing the marketing potential of almond tempe with batik-themed packaging. P5 assessments showed that 30% of students were in the very good category, 46.7% in good, and 23.3% in fair. This program proved effective in strengthening students’ knowledge and skills in producing culturally significant lokal foods.
Co-Authors Adinda Marcelliantika Agung Witjoro Ahmad Taufiq Ajeng Daniarsih Alby Aruna Alby Aruna Alby Aruna Anggarani, Dinar Arsy Anggraini, Dinar Arsy Anugrah Ricky Wijaya Chang, Chun-Yen Choirunisa, Nindiana Claresia Tsany Kusmayadi dedy syahyuni, dedy Deny Setiawan Deny Setiawan Deny Setiawan Desyanty, Ellyn Sugeng Eka Putri Surya Endang Sri Redjeki Fachrunnisa, Rifka Fahmi, M Iqbal Najib Farid Akhsani Febblina Daryanes Hayuana, Wachidah Hendra Susanto Irwan Raharja Izza, Jasmine Nurul Jasmine Nurul Izza Jasmine Nurul Izza Kharomah, Sindi Kharomah, Sinta Kusmayadi, Claresia Tsany Lathiful Anwar M Iqbal Najib Fahmi Moch. Dicky Novaldi Munzil Purnamasari, Ica Ramadhan, Muhamad Justitia Siti Zubaidah Siti Zubaidah Sunarmi Sunarmi Susriyati Mahanal Umi Farih Nur Imami Umi Fitriyati Wachidah Hayuana Yayuk Mulyati Yunita Rakhmawati Zahrah, Natasya Adiba