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All Journal Journal of Health (JoH) Adi Widya : Jurnal Pengabdian Masyarakat MBIA Budimas : Jurnal Pengabdian Masyarakat Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Bisnis dan Kewirausahaan JUPADAI : Jurnal Pengabdian Kepada Masyarakat Mestaka: Jurnal Pengabdian Kepada Masyarakat Conference on Innovation in Health, Accounting, and Management Sciences Proceeding West Science Interdisciplinary Studies West Science Interdisciplinary Studies International Journal of Community Service Implementation
Sugiyarmasto Sugiyarmasto
Fakultas Ekonomi Universitas Setia Budi
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Pelatihan Membuat Stik Lele dan Pentol Lele sebagai Inovasi Produk Jajanan Rakyat Ariefah Yulandari; Nang Among Budiadi; Sugiyarmasto Sugiyarmasto; Sugiarti Sugiarti; Widi Hariyanti
Mestaka: Jurnal Pengabdian Kepada Masyarakat Vol. 5 No. 3 (2026): JUNI 2026
Publisher : Pakis Journal Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58184/mestaka.v5i3.997

Abstract

The Micro, Small, and Medium Enterprises (MSMEs) in Kismoyoso Village, Boyolali, widely known for their traditional herbal medicine, aimed to diversify their product offerings to foster long-term development. This initiative focuses on creating sustainable product concepts designed to establish a robust local supply chain and build partnerships among residents, thereby increasing community consumption expenditure and stimulating the village's internal economic turnover. Catfish was selected as the core ingredient due to its high nutritional value and versatility in various food products and snacks. Consequently, the MSME members—primarily local women—embraced the idea of developing catfish sticks and catfish meatballs as their new flagship products. To facilitate this, a community service team from the Faculty of Business, Setia Budi University, conducted a comprehensive training program. The training utilized five distinct methods: direct explanation, demonstration, hands-on practice, discussion/Q&A sessions, and product evaluation. Through active participation in each stage, the trainees successfully produced catfish sticks and meatballs, establishing them as viable processed snack products ready to drive the future growth of MSMEs in Kismoyoso Village, Boyolali.
Co-Authors Andri Eko Saputro Andry Christian Argoto Mahayana Ariefah Yulandari Ayu Vilda Wati Berkah Cahyo Mujiono Defita Sartika Asih Dian Indriana Hapsari Dian Kresnadipayana Didik Setyawan Endang Widyastuti Ermiati . Erni Febriyanti Faiz Rahman Siddiq Fauziah Jahra Cintana Finisha Mahaesti Noor Harjito, Yunus Herman Mawengkang Mardhiva Indra Saputra Monica Kristianti Muhammad Dzakwan Muhammad Dzakwan Muhammad Firnanda Syaibani Nang Among Budiadi Sumardiyono Sumardiyono Sunardi Sunardi Suseno Suseno Syahwa Luna Happy Nandita Triana Wardhatun Jannah Vania Talesia Vincentia Alfina Miranda Damayanti Waluyo Budi Atmoko Widi Hariyanti Yohana E Wonga Yosephin Dila Sintka Sekar Palupi Yustinus Joko D. N.