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All Journal Media Teknologi Hasil Perikanan Jurnal AGROTEKNOLOGI JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) JMM (Jurnal Masyarakat Mandiri) SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan AGRITEKNO, Jurnal Teknologi Pertanian Jurnal ABDIMAS (Pengabdian kepada Masyarakat) UBJ Food Scientia: Journal of Food Science and Technology Berita Kedokteran Masyarakat Jakadimas
Nuraini, Vivi
Program Studi Teknologi Hasil Pertanian, Fakultas Teknologi Dan Industri Pangan, Universitas Slamet Riyadi
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Journal : Jakadimas

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Development of Local Food Innovation Based on Processed Green Mustard as a Strategy for Enhancing Agricultural Product Value in Desa Cepogo, Boyolali Regency Husnun, Fadilah; Nuraini, Vivi
JAKADIMAS (Jurnal Karya Pengabdian Masyarakat) Vol. 1 No. 2 (2024): JAKADIMAS
Publisher : Fakultas Teknologi dan Industri Pangan Unisri Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jakadimas.v1i1.9485

Abstract

Desa Cepogo in Boyolali Regency, Central Java, has rich and fertile agricultural potential. Its location at the foot of Mount Merapi and Merbabu results in fertile soil and abundant water, making it suitable for agricultural and livestock activities. One of the main commodities is green mustard plants. However, the occurrence of bountiful harvests in Desa Cepogo village affects the selling prices of various agricultural products, including green mustard plants. Therefore, a solution is needed to process green mustard into higher-value food products. The community service team from FATIPA UNISRI is assisting the local community, particularly the PKK (Family Welfare Movement) mothers, in training them on how to process green mustard into healthy green noodles and vegetable nuggets. The objective of this community service is to reduce the sale of raw agricultural products and instead transform them into finished goods. The training on processing green mustard into finished food products such as green noodles and vegetable nuggets is expected to provide a solution to the existing issues. The expected outcome of this community service is that the people of Desa Cepogo village will be able to process and sell food products made from green mustard at a high selling price, thereby improving overall well-being.
Socialization of the Use of Flavoring Broth in Cuisine in Gombang Village, Sawit District, Boyolali Regency, Central Java: Sosialisasi Penggunaan Penyedap Rasa Pada Masakan di Desa Gombang, Kecamatan Sawit, Kabupaten Boyolali, Jawa Tengah Richardo, Kelvin Matthew; Puyanda, Irvia Resti; Rini, Dwi Sukma Permadi; Maharani, Candra Tika Putri; Maulana, Ahmad Rizik; Rahmawati, Fitria Dwi; Nuraini, Vivi
JAKADIMAS (Jurnal Karya Pengabdian Masyarakat) Vol. 2 No. 2 (2025): JAKADIMAS
Publisher : Fakultas Teknologi dan Industri Pangan Unisri Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jakadimas.v2i2.11605

Abstract

Flavoring broth is a food additive that is usually added when cooking a dish. Flavoring broth has a savory taste and can be sourced from vegetable or animal origin. In its use, sometimes there is no definite measure and sometimes the addition is too much. This socialization program aims to provide knowledge to PKK women in Gombang Village about the use of flavoring. The implementation of this activity is carried out through several stages, namely: 1) Observation; 2) Preparation of materials; 3) Socialization; and 4) Question and answer (Q&A). The results of the service showed that the high enthusiasm of the socialization participants was reflected in the many PKK women who asked questions in the Q&A session. The follow-up program of this activity is the practice of using flavoring broth which is carried out independently by PKK women based on knowledge from socialization materials.
Co-Authors Andini, Monika Anisah Nasih Zulfa Bernadetha Eden Krisdita Dwi Nurcahyani Farrah Farandina H, Pundhi Ludiani Hasanah, Amalia Lintang Husnun, Fadilah Ichsan, Onne Akbar Nur Irvia Resti Puyanda Kapti Rahayu Kuswanto Laurensia Atha Margareta Lestari, Winanti Nuri Lianda Novias Sholihah Maharani, Candra Tika Putri Maulana, Ahmad Rizik Merkuria Karyantina Metha Putri Agustyn Anggraini Nanik Suhartatik Nirwesthi, Kartika K Rahmawati , Luthfiah Dwi Rahmawati, Fitria Dwi Retna Indri Juwita Richardo, Kelvin Matthew Rini, Dwi Sukma Permadi Romadona Fatimah Dewi Sarto Very Kusuma Ningtyas Widasari Atrilania Sri Kunciati Winanti Nuri Lestari Wiranto Yustina Wuri Wulandari Yustina Wuri Wulandari Yustina Wuri Wulandari