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All Journal Jurnal Pelayanan dan Pengabdian Masyarakat Indonesia Jurnal Kabar Masyarakat Aspirasi : Publikasi Hasil Pengabdian dan Kegiatan Masyarakat Transformasi Masyarakat : Jurnal Inovasi Sosial dan Pengabdian Prosiding Seminar Nasional Unimus
Aldila Sagitaning Putri
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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 Nursing Public Health Social Sciences Other

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Penyuluhan Keamanan Pangan dan Bahaya Cemaran Kimia bagi Siswa SMK Negeri H. Moenadi Ungaran Kabupaten Semarang Soraya Kusuma Putri; Bambang Kunarto; - Iswoyo; Aldila Sagitaning Putri
Prosiding Seminar Nasional Unimus Vol 3 (2020): Optimalisasi Hasil Penelitian dan Pengabdian Masyarakat Menuju Kemandirian di Tengah P
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Keamanan pangan dan bahaya cemaran kimia sangat penting diketahui oleh para pelaku industri pangan untuk memberikan perlindungan pada masyarakat dengan tujuan meningkatkan keamanan pangan, mutu dan mencegah terjadinya kerugian ekonomi. SMK Negeri H. Moenadi Ungaran Kabupaten Semarang merupakan SMK yang mempunyai bidang keahlian teknologi hasil pertanian, yang mana industri pangan merupakan sejalur dengan bidang kerja para lulusannya. Kegiatan ini bertujuan untuk memberikan informasi berupa penyuluhan untuk meningkatkanpemahaman keamanan pangan dan bahaya cemaran kimia bagi siswa SMK Negeri H. Moenadi Ungaran Kabupaten Semarang. Kegiatan yang dilaksanakan menggunakan metode penyuluhan virtual melalui aplikasi zoom meeting dengan diikuti 32 siswa-siswi dari SMK N H. Moenadi Ungaran Kabupaten Semarang meliputi penjelasan tentang keamanan pangan dan bahaya cemaran kimia pada pangan. Dari 32 kelompok sasaran, sejumlah 31,25% menyatakan tahu sedangkan sisanya tidak tahu mengenai keamanan pangan. Dari 32 kelompok sasaran, sejumlah 37,5% menyatakan tahu sedangkan sisanya tidak tahu mengenai bahaya cemaran kimia. Hasil kuisioner menunjukkan bahwa setelah dilakukan kegiatan penyuluhan tingkat pengetahuan siswa terhadap keamanan pangan dan cemaran bahaya kimia meningkat menjadi 100%. Berdasarkan kegiatan yang telah dilakukan, maka dapat disimpulkan bahwa kegiatan penyuluhan ini dapat meningkatkan pemahaman siswa tentang keamanan pangan dan cemaran kimia pada produk pangan. Kata Kunci : Keamanan Pangan, Cemaran, Kimia, Penyuluhan, Siswa.
Penyuluhan Pembuatan Puding Jagung Manis Bagi Siswa SMK Negeri 1 Bawen Kapubaten Semarang Elly Yuniarti Sani; Dewi Larasati; Aldila Sagitaning Putri
Jurnal Pelayanan dan Pengabdian Masyarakat Indonesia Vol. 2 No. 1 (2023): Maret : Jurnal Pelayanan dan Pengabdian Masyarakat Indonesia
Publisher : Sekolah Tinggi Ilmu Administrasi Yappi Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jppmi.v2i1.252

Abstract

Jagung manis (Zea Mays Saccharata) adalah jenis jagung yang disukai oleh masyarakat, karena lebih mudah untuk dikonsumsi, yaitu dengan cukup direbus atau dibakar saja (Eldiani Tolan, 2019). Tujuan dari penyuluhan ini adalah memberikan pengetahuan dan ketrampilan membuat puding dari jagung manis kepada siswa jurusan Agribisnis Hasil Pertanian SMK Negeri 1 Bawen. Metode kegiatan penyuluhan pembuatan puding jagung untuk meningkatkan pengetahuan dan ketrampilan membuat puding dari jagung manis dengan metode : a. Metode ceramah. b. Metode Praktek. c. Metode tanya jawab, digunakan untuk memberikan tanggapan kepada peserta tentang materi yang telah disampaikan d. Evalusi dengan memberikan pre test dan post test. Setelah pelaksanaan menunjukkan bahwa sasaran yaitu siswa dan siswi SMK Negeri 1 Bawen bertambah ilmu pengetahuannya dan mampu mengolah jagung menjadi puding jagung manis. Berdasarkan tanya jawab, wawancara dan quisioner yang dibagikan sebelum dan setelah kegiatan menujukkan bahwa : Setelah pelaksanaan menujukkan adanya peningkatan pengetahuan peserta penyuluhan meningkat 77 % tentang cara pengolahan jagung manis, Pengetahuan tentang pembuatan jagung manis menjadi puding menujukan bahwa ada peningkatan 72 % dan Pengetahuan olahan jagung manis lainnya menujukkan bahwa terdapat peningkatan 74 % setelah penyuluhan. Simpulan yang dapat diambil dari kegiatan penyuluhan ini adalah (1) Kegiatan penyuluhan pembuatan puding jagung manis meningkatkan ketrampilan para peserta (2) Respon yang diberikan oleh peserta penyuluhan menujukkan minat yang cukup memuaskan dan ada keinginan untuk menerapkan pengetahuan yang baru diperolehnya untuk disosialisasikan dilingkungan sekitar.
Penyuluhan Pembuatan Tepung Kulit Pisang dan Produk Olahannya bagi Siswa Siswi SMK Negeri 1 Bawen Aldila Sagitaning Putri; Haslina Haslina; Mita Nurul Azkia; Erwin Nofiyanto
Transformasi Masyarakat : Jurnal Inovasi Sosial dan Pengabdian Vol. 2 No. 3 (2025): Juli: Transformasi Masyarakat : Jurnal Inovasi Sosial dan Pengabdian
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/transformasi.v2i3.1912

Abstract

SMK Negeri 1 Bawen is located in Bawen District, Semarang Regency, and has six Expertise Programs, namely Agricultural Product Agribusiness, Plant Production Agribusiness, Livestock Production Agribusiness, Agricultural Mechanization, Food, and Tourism. Graduates of SMK Negeri 1 Bawen have spread across various regions of the archipelago and work in various sectors of the business and industrial world. This proves that SMK Negeri 1 Bawen is able to produce graduates with qualified vocational skills. This community service activity aims to provide additional knowledge to the students of SMK Negeri 1 Bawen about the importance of processing banana peels into value-added products, such as banana peel flour and cookies made from banana peels. In addition, this activity also provides information about food safety and the content of bioactive compounds in banana peels, which can be used to support health and innovation of food products. The community service program with the title "Banana Peel Processing for Students of SMK Negeri 1 Bawen Semarang Regency" is designed to increase students' insight and creativity. With this activity, it is hoped that students will not only have technical skills, but also understand aspects of sustainability, product innovation, and the use of food waste based on local wisdom. This knowledge is expected to be a valuable provision for students when entering the world of work and when contributing to the surrounding community. The results of this activity show that SMK Negeri 1 Bawen students already have a good foundation of vocational skills. Nevertheless, they still require strengthening thematic insights, especially in terms of innovative product processing, waste management, and sustainability concepts.
Pengolahan Kacang Merah Bagi Siswa SMK Negeri 1 Bawen Kapubaten Semarang Aldila Sagitaning Putri; Dewi Larasati; Elly Yuniarti Sani
ASPIRASI : Publikasi Hasil Pengabdian dan Kegiatan Masyarakat Vol. 3 No. 5 (2025): September: ASPIRASI : Publikasi Hasil Pengabdian dan Kegiatan Masyarakat
Publisher : Asosiasi Periset Bahasa Sastra Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/aspirasi.v3i5.2233

Abstract

Red beans (Phaseolus vulgaris L.) are a type of legumes (Leguminaceae) that have a high content of starch and fiber. The high fiber content causes red beans to prevent coronary heart disease. Red beans also have a low glycemic index so they can lower cholesterol levels in the blood and the risk of diabetes. Red beans also contain phenolic compounds that act as antioxidants in the body. Red beans are classified as food ingredients that can support the increase in nutritional value because they are classified as a relatively affordable source of vegetable protein. The purpose of this counseling is to provide knowledge and processed skills from local commodities, in this case red beans, to students majoring in Agribusiness of Agricultural Products at SMK Negeri 1 Bawen. This activity was attended by 68 students majoring in Agribusiness and Agricultural Products and 1 assistant teacher from SMK Negeri 1 Bawen, Semarang Regency. The method of this red bean processing extension activity is to increase the knowledge and skills of making processed local food products with several methods: a. The lecture method provides the theory and practice of making kidney bean cookies. b. Practice method of making red bean cut ice. c. The question and answer method, used to provide feedback to participants about the material that has been presented during the activity. d. Evaluation is given by providing pre test and post test. After the implementation, it showed that the target, namely students of SMK Negeri 1 Bawen, increased their knowledge and understood the importance of post-harvest handling and processing of red beans with the practice of making red bean cut ice. This is based on questions and answers, interviews and questionnaires shared before and after the activity. From the results of the questionnaire conducted before and after the activity, it showed that: After the implementation, there was a 50.17% increase in knowledge about kidney bean processing, Knowledge about making kidney beans into cut ice increased by 65.32% and Knowledge of other processed kidney beans such as kidney bean cookies showed that there was an increase of 67.15% after counseling. The conclusions that can be drawn from this counseling activity are (1) Processed red bean extension activities can increase the knowledge and understanding of the participants (2) The responses given by the counseling participants show a fairly satisfactory interest and there is a desire to apply the newly acquired knowledge to be socialized in the surrounding environment.
Pelatihan Pembuatan Bubuk Cabai dan Pemanfaatannya Bagi Siswa SMK Negeri 1 Bawen Dewi Larasati; Aldila Sagitaning Putri; Maria Sudjatinah
Jurnal Kabar Masyarakat Vol. 3 No. 1 (2025): JURNAL KABAR MASYARAKAT
Publisher : Institut Teknologi dan Bisnis Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54066/jkb.v3i1.3077

Abstract

SMK Negeri 1 Bawen is located in Bawen District, Semarang Regency. Students of SMK Negeri 1 Bawen are prepared to become skilled middle-level workers in the agricultural processing industry. In addition, they are also equipped with entrepreneurial activities based on agricultural processing. So that graduates of SMK Negeri 1 Bawen are spread throughout the archipelago and work in various sectors of the Business and Industry World. The purpose of this community service activity is: To provide additional knowledge to students at SMK Negeri 1 Bawen about how to make chili powder, make chili cookies and marinate chicken with lavel seasoning, as provisions for them to work in various sectors of the Business and Industry World. The implementation of this activity provides explanations with leaflets and direct practice in front of the participants of the activity, namely 68 students of SMK Negeri 1 Bawen and three accompanying teachers. This community service activity can be concluded that: Students increased their knowledge and skills in making chili powder, processing chili cookies and marinating chicken with lavel spices and the responses of students participating in the activity showed interest and were able to process chili cookies and marinating chicken with lavel spices.
Co-Authors - Iswoyo Bambang Kunarto Dewi Larasati Elly Yuniarti Sani Erwin Nofiyanto Haslina Haslina Maria Sudjatinah Mita Nurul Azkia Soraya Kusuma Putri