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All Journal PROSIDING SEMINAR NASIONAL JURNAL GIZI INDONESIA Prosiding Seminar Biologi agriTECH WARTA Jurnal Kesehatan Proceeding SENDI_U Darussalam Nutrition Journal PROCEEDING ICTESS (Internasional Conference on Technology, Education and Social Sciences) Journal of Community Services and Engagement Journal of Nutraceuticals and Herbal Medicine Jurnal Teknologi Hasil Pertanian Jurnal Layanan Masyarakat (Journal of Public Service) Proceeding Biology Education Conference Proceeding ISETH (International Summit on Science, Technology, and Humanity) Prosiding University Research Colloquium Journal of Community Services and Engagement: Voice of Community (VOC)
Rusdin Rauf
Universitas Muhammadiyah Surakarta
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Education Engineering Environmental Science Health Professions Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Journal : Journal of Community Services and Engagement

 1 
The Regional Partnership Program in Jumantono Sub-District, Karanganyar Regency Muhtadi, Muhtadi; Rauf, Rusdin; Sarbini, Dwi; Rustiono, Dedy
Journal of Community Services and Engagement Volume 1, No.1, December 2018
Publisher : Muhammadiyah University Press

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Abstract

Jumantono Subdistrict, Karanganyar Regency is an area that has been developed as a center for livestock and agriculture in Karanganyar Regency. The most dominant agricultural and plantation products from Jumantono sub-district are cassava and durian. The Regional Partnership Program (PKW) activities in Jumantono sub-district are focused on two fields, namely First, agriculture and animal husbandry, handling the environment due to animal odor and feces, through the application of clean livestock by utilizing biogas installations which can also be used for cheap household energy sources, and production of organic fertilizers that can be utilized in agricultural and plantation activities. Second, for fields based on economic aspects, it is directed to elevate the potential of local Jumantono plants, namely cassava and durian. Potential of cassava will be developed starting from the aspect of cultivation with the selection of good cassava seeds and the development of grafting cassava which can provide an average yield of 30-70 kg / tree. This paper reports on the PKW activities in Jumantono that were carried out in March d November 2018, specifically about skills in production and development of business based on cassava processing and other products by SMEs in Jumantono. Partners of PKK groups in Ngunut and Kebak villages, after being taught how to cultivate and maintain cassava, were then trained on the manufacture of various processed cassava. The mentoring process carried out on partners starts from the way of making Mocaf flour, various processed cassava and about the packaging design of cassava processed products. The expected output of this PKW activity is the realization of more productive agriculture or cassava cultivation and diversification of various cassava-based processed products. Improvements in the appearance of labels and packaging, as well as the development of marketing products from Ngunut and Kebak villages have also been carried out in this PKW activity.
Development of Green Village Based on Processing of Vegetable Flour Products in Sindon Village, Boyolali District Kurnia, Pramudya; Rauf, Rusdin; muhtadi, muhtadi; Suranto, Suranto
Journal of Community Services and Engagement Vol 1, No 1 (2020): JCSE 2020
Publisher : Muhammadiyah University Press

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Abstract

Sindon Village is one of the vegetable center villages in Boyolali district. Vegetable production in the village is quite abundant, but there has not been optimal flour processing practice. The purpose of this community service activity is to improve community skills in processing flour-based vegetable products prepared for commercialization. The partners of the community service activities consisted of 3 groups, namely PKK, women farmer groups (KWT) and Aisyiyah groups. The activity begins with training in making cookies products with the addition of spinach flour. Then a spinach flour-based product processing competition was conducted. The results of the activity showed that the three partner groups were skilled at practicing the process of making spinach cookies. In the product competition, each partner group has featured its fine products. The result of the competition is the identification of flour-based vegetable products that will be continued in the commercialization process.
Business Development of Cumi-cumi Product Made from Sweet Potatoes in Karangbangun Village, Karanganyar Regency Rauf, Rusdin; Haryoto, Haryoto
Journal of Community Services and Engagement Vol 1, No 1 (2020): JCSE 2020
Publisher : Muhammadiyah University Press

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Abstract

The program of community service began with the socialization of applications on the village government and partners. Furthermore, it introduced machinery/technology to create technology on partners. The purpose of the community service activity was to provide the skills in the production of cumi-cumi products from sweet potato to members of Aisyiyah, PKK, and Karang Taruna in Karangbangun Village - Karanganyar District. The community service program began with a socialization program by the village government and partners. Furthermore, machines and technology were introduced to partners. The training of cumi-cumi product making and packaging was given to the partners, as well as production assistance, to ensure that partners were skilled at processing the products independently. The results showed that the partners were skilled at producing cumi-cumi products and using the machines. Two new UMKMs were formed in the community service program. Partners have been packing the products with labeled, marketed the products locally, as well as getting income from these sales.
Development of Green Village Based on Processing of Vegetable Flour Products in Sindon Village, Boyolali District Kurnia, Pramudya; Rauf, Rusdin; muhtadi, muhtadi; Suranto, Suranto
Journal of Community Services and Engagement Vol 1, No 1 (2020): JCSE 2020
Publisher : Muhammadiyah University Press

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

Abstract

Sindon Village is one of the vegetable center villages in Boyolali district. Vegetable production in the village is quite abundant, but there has not been optimal flour processing practice. The purpose of this community service activity is to improve community skills in processing flour-based vegetable products prepared for commercialization. The partners of the community service activities consisted of 3 groups, namely PKK, women farmer groups (KWT) and Aisyiyah groups. The activity begins with training in making cookies products with the addition of spinach flour. Then a spinach flour-based product processing competition was conducted. The results of the activity showed that the three partner groups were skilled at practicing the process of making spinach cookies. In the product competition, each partner group has featured its fine products. The result of the competition is the identification of flour-based vegetable products that will be continued in the commercialization process.
Business Development of Cumi-cumi Product Made from Sweet Potatoes in Karangbangun Village, Karanganyar Regency Rauf, Rusdin; Haryoto, Haryoto
Journal of Community Services and Engagement Vol 1, No 1 (2020): JCSE 2020
Publisher : Muhammadiyah University Press

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

Abstract

The program of community service began with the socialization of applications on the village government and partners. Furthermore, it introduced machinery/technology to create technology on partners. The purpose of the community service activity was to provide the skills in the production of cumi-cumi products from sweet potato to members of Aisyiyah, PKK, and Karang Taruna in Karangbangun Village - Karanganyar District. The community service program began with a socialization program by the village government and partners. Furthermore, machines and technology were introduced to partners. The training of cumi-cumi product making and packaging was given to the partners, as well as production assistance, to ensure that partners were skilled at processing the products independently. The results showed that the partners were skilled at producing cumi-cumi products and using the machines. Two new UMKMs were formed in the community service program. Partners have been packing the products with labeled, marketed the products locally, as well as getting income from these sales.
Co-Authors - Muhtadi - Saifuddin ., Muhtadi A.A. Ketut Agung Cahyawan W Aini, Rahmatika Nur Ariyanti, Vivin Damar Luhfiana Dwi Sarbini Endang Nur Widiyaningsih Endang Nur Widyaningsih Eni Purwani Evitha Latifah Haryoto Haryoto Ihwan Susila Istinganah, Miftakhul Khasanah Tri Andini Khoirunnisa, Zulfa Kun Harismah Kuswaji Dwi Priyono Maryata Maryata Maryata, Maryata Miftakhul Istinganah Muhtadi Muhtadi Muhtadi Muhtadi N Nurdiana N. Nurdiana Nurdiana Nurdiana Nurdiana Nurdiana Nurdiana Nurdiana Nurdiana, N. Pramudya Kurnia Rahmatika Nur Aini Rois Fatoni Rusiyati Rusiyati Rusiyati Rusiyati Rustiono, Dedy Saifuddin Saifuddin Saifuddin Saifuddin Setyaningrum Rahmawaty Siti Zulaekah Suparmo Suparmo Suranto Suranto Suwandi Suwandi Umar Santoso Utami, Anggraeni Vivin Ariyanti Wardana, Agung Setya Widyaningsih, Endang Nur Widyaningsih, Endang Nur Zulfa Khoirunnisa