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All Journal Proceeding SENDI_U KACANEGARA Jurnal Pengabdian pada Masyarakat Jurnal Pariwisata Terapan jurnal ilmiah hospitality Jurnal Peduli Masyarakat Kepariwisataan: Jurnal Ilmiah JURNAL HOSPITALITI DAN PARIWISATA KLIK: Kajian Ilmiah Informatika dan Komputer Jurnal Pengabdian Masyarakat Bidang Sosial dan Humaniora Jurnal Manajemen Bisnis Kewirausahaan Sewagati: Jurnal Pengabdian Masyarakat Indonesia Media Bina Ilmiah Journal of Gastro Tourism (JOGASTO) Karunia: Jurnal Hasil Pengabdian Masyarakat Indonesia Garina Jurnal Kemitraan Masyarakat JUKEMAS : Jurnal Pengabdian Kepada Masyarakat
Azis Nur Rosyid
Fakultas Vokasi, Universitas Stikubank Semarang
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Medicine & Pharmacology Public Health Social Sciences Other

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Dari Tradisional Menuju Fungsional: Analisis Sensori Putu Ayu Original vs. Putu Ayu Substitusi Tepung Daun Kale Aulia, Wahyu Mafatikhul; Rahma Hafida; Azis Nur Rosyid
Garina Vol. 17 No. 2 (2025): Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v17i2.330

Abstract

The purpose of this study is to analyse the comparison of sensory characteristics between original putu ayu cake and a variant with a 25% substitution of kale leaf flour. The substitution of kale leaf flour is expected to serve as a natural alternative for coloring while also improving the cake's nutritional value. This research utilized a quantitative experimental approach, involving organoleptic testing with 62 panelists from the Brangsong Baru Housing. The panelists evaluated four sensory aspects: aroma, color, taste, and texture. The results from the organoleptic tests showed that substituting kale leaf flour positively influenced the aroma of the putu ayu cake without compromising its texture. However, the color and taste still require improvements to enhance the overall consumer acceptance of the cake. These findings highlight the potential of kale leaf flour as a functional ingredient in traditional cakes, offering a healthier alternative while maintaining the sensory qualities that consumers expect.
Pemetaan UMKM Desa Ngabul dan Penguatan Strategi Pemasaran Digital Berbasis Lokasi Eka Yuliyanti; Nur Rosyid, Azis; Rizka Fadhila, Zati; Mustahidda, Rahmania; Kartika, Andi
ABDISOSHUM: Jurnal Pengabdian Masyarakat Bidang Sosial dan Humaniora Vol. 4 No. 4 (2025): Desember 2025
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/abdisoshum.v4i4.6861

Abstract

This community service program aims to strengthen MSMEs in Ngabul Village through comprehensive business mapping and location-based digital marketing assistance. The mapping process was carried out through direct field observations involving several business actors, documenting product types, production capacity, marketing channels, and the challenges they encounter in expanding market reach. Findings indicate that most MSMEs hold significant potential, supported by the presence of local tourist destinations such as Ngetuk Garden and the Jepara Durian Market, which consistently attract visitors. However, the adoption of digital media remains limited, particularly in content management, the use of location-based features, and the selection of appropriate platforms for each product category. To address these gaps, the community service team provided practical training focused on basic content creation techniques, location-based promotional strategies, and maintaining consistent uploads to enhance visibility among potential customers. Through a tailored and hands-on approach, this program is expected to improve MSMEs’ capacity to adapt to technological advancements and expand their marketing opportunities, thereby contributing to the economic development of Ngabul Village.
Co-Authors Aletta Dewi Maria Alleta Dwi Maria Artin Bayu Mukti Artin Bayu Mukti Artin Bayu Mukti Artin Bayu Mukti Artin Bayu Mukti Artin Bayu Mukti Artin Bayu Mukti Artin Bayu Mukti Damayanti, Elok Dwi Budi Santoso Dyan Triana Putra Eddi Indro Asmoro Eka Yuliyanti Hardiyanti, Widhian Hasan Abdul Rozak Kartika Andi Ndaru Prasastono Ndaru Prasastono Ndaru Prasastono Nugroho, Prihasantyo Suryo Pertiwi, Ani Prasastono, Ndaru Rahma Hafida Rahmania Mustahidda Ristianawati, Yuyun Rizka Fadhila, Zati Sri Yulianto Fajar Pradapa Sri Yulianto Fajar Pradapa Taswan, Taswan Turmudhi, Anis Wahyu Mafatikhul Aulia Yunus Anis, Yunus Zati Rizka Fadhila, 13.05.52.0227