Garuda - Garba Rujukan Digital

PELATIHAN PEMBUATAN SAOS SAMBAL DI KAMPUNG YABA MARU DISTRIK TANAH MIRING KABUPATEN MERAUKE Wahida Wahida; Elly Noer; Sajriawati Sajriawati
Musamus Devotion Journal Vol 2 No 2 (2020): Musamus Devotion Journal
Publisher : Musamus University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/mdj.v2i2.3207

Through food processing technology, chili and tomatoes can be processed into more practical products. One of the popular chili preparations is chili sauce. Processed sauce use as a seasonings, add flavour to the food, and complement the dish. The purpose of this community service activity is to provide additional knowledge to the people of Yaba Maru Village on how to make a hygienic and durable chili sauce, that give economic advantage to the people. Yaba Maru village is one of the villages in the Tanah Miring District of Merauke Regency, which has abundant chili and tomato production. For the Yaba Maru community, tomatoes and chili are usually directly sold in raw form without processing. If the production are abundant, chili and tomatoes will be sold cheaply. Based on this, it is necessary to do community service activities that provide training on making chili sauce, to increase community knowledge and eventually increase the income of the community, especially for women or housewives. The method used in this service activity consists of training in making chili sauce, completed with how to package the sauce, to increase the quality and selling value of the products.

PELATIHAN PEMBUATAN CILOK IKAN SERTA ANALISIS USAHANYA Irine Ike Praptiwi; Maria M.D Widiastuti; Wahida Wahida; Modesta Ranny Maturbongs; Heny V Saiya
Musamus Devotion Journal Vol 3 No 1 (2021): Musamus Devotion Journal
Publisher : Musamus University

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

Fish have high nutritional value and are well consumed by the community,especially children, one of the fish that has a high nutritional content, namely gastorfish (Channa striata), besides containing albumin needed by the body. Thiscommunity service aims to improve the skills of local communities in processingfishery products in the form of Gastor fish and meat into products that have a higherselling value and are more popular with the community, especially children. Thisservice activity lasted for 1 day carried out on Sunday, July 28, 2019, located in oneof the local residents in RT 11 RW 2, Rimba Jaya Village, Merauke Regency. Themethod used in this service activity is in the form of explanations, training in theform of direct practice in making processed fish meat in the form of cilok. Theresponse from the community service participants was quite enthusiastic, theyparticipated in activities from beginning to end and were actively involved in themanufacturing process, to the calculation of business analysis

PROGRAM PENDAMPINGAN MAKANAN SEHAT DAN BERGIZI PADA WARGA KAMPUNG SARMAYAM DISTRIK TANAH MIRING KABUPATEN MERAUKE Rosmala Widijastuti; Sunarni Sunarni; Wahida Wahida
Musamus Devotion Journal Vol 3 No 1 (2021): Musamus Devotion Journal
Publisher : Musamus University

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

The spread of the Covid 19 virus in 2019 and continuing in 2020 has made all members of thecommunity remain vigilant in maintaining public and individual health. Public understanding onhow to prevent the spread of the virus through health protocols have been implemented in aconscious manner. Apart from protect themselves through avoiding physical contact, people arealso obliged to know how to protect themselves through improving their own health status(immunity), one of which is through food. Processed foods that are consumed every day haveadvantages and disadvantages to meet their balanced nutritional needs. This community serviceis carried out with the aim of providing solutions in making processed food that can improvepeople immunity and thus prevent the spread of the Covid 19 virus. The method of implementingthis service activity through theory and practice is carried out on community members, especiallyPKK member in Sarmayam village, amounting to 30 people. The activity is carried out for oneday at the Sarayam village hall. The result of this activity is that the community understand whyand how the Covid 19 virus can be transmitted, then the community can make healthy food intakein the form of processed food to meet nutritional needs during the Covid 19 pandemic. Skills andknowledge have increased related to understanding healthy food processing. and nutritious.

PELATIHAN PENGOLAHAN BATANG PISANG MENJADI “GEDEBOG CRISPY” DIKAMPUNG SERMAYAM yosefina mangera; Wahida Wahida; Nurhening Yuni Ekowati; Rosmala Widjijastuti; Indah Widanarti
Musamus Devotion Journal Vol 4 No 1 (2022): Musamus Devotion Journal
Publisher : Musamus University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/mdj.v4i1.4157

One of the impacts of the spread of covid 19 for the community is the decline in the economic life of the people affected by covid 19. Efforts to revive the economy of the community is done by providing training to the community to produce processed food products that have economic value. One of the most popular processed food products today is banana stem chips. Banana stem chips are processed from the midrib of banana stems, which so far have not been widely used by the community as food. Merauke is an area with an abundance of banana plant diversity, one of which is in Sermayam Village. The PKK women's group in Sermayam Village is one of the community groups that are both targets and partners in this service activity. Partners involved in this service activity are PKK women in Sermayam Village. This training activity aims to increase knowledge and skills to process processed food products from materials available in the local area. With this activity partner members are given training to process banana stems into banana stem chips so that they become more economically valuable. Partners are also given training to package attractive products so that their processed products can be accepted by the market. Seeing the enthusiasm of partners in this activity, partners are expected to increase their productivity so that they are more empowered and independent.

PELATIHAN PEMBUATAN CILOK IKAN SERTA ANALISIS USAHANYA Irine Ike Praptiwi; Maria M.D Widiastuti; Wahida Wahida; Modesta Ranny Maturbongs; Heny V Saiya
Musamus Devotion Journal Vol 3 No 1 (2021): Musamus Devotion Journal
Publisher : Musamus University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/mdj.v3i1.3355

Fish have high nutritional value and are well consumed by the community,especially children, one of the fish that has a high nutritional content, namely gastorfish (Channa striata), besides containing albumin needed by the body. Thiscommunity service aims to improve the skills of local communities in processingfishery products in the form of Gastor fish and meat into products that have a higherselling value and are more popular with the community, especially children. Thisservice activity lasted for 1 day carried out on Sunday, July 28, 2019, located in oneof the local residents in RT 11 RW 2, Rimba Jaya Village, Merauke Regency. Themethod used in this service activity is in the form of explanations, training in theform of direct practice in making processed fish meat in the form of cilok. Theresponse from the community service participants was quite enthusiastic, theyparticipated in activities from beginning to end and were actively involved in themanufacturing process, to the calculation of business analysis

PROGRAM PENDAMPINGAN MAKANAN SEHAT DAN BERGIZI PADA WARGA KAMPUNG SARMAYAM DISTRIK TANAH MIRING KABUPATEN MERAUKE Rosmala Widijastuti; Sunarni Sunarni; Wahida Wahida
Musamus Devotion Journal Vol 3 No 1 (2021): Musamus Devotion Journal
Publisher : Musamus University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/mdj.v3i1.3357

The spread of the Covid 19 virus in 2019 and continuing in 2020 has made all members of thecommunity remain vigilant in maintaining public and individual health. Public understanding onhow to prevent the spread of the virus through health protocols have been implemented in aconscious manner. Apart from protect themselves through avoiding physical contact, people arealso obliged to know how to protect themselves through improving their own health status(immunity), one of which is through food. Processed foods that are consumed every day haveadvantages and disadvantages to meet their balanced nutritional needs. This community serviceis carried out with the aim of providing solutions in making processed food that can improvepeople immunity and thus prevent the spread of the Covid 19 virus. The method of implementingthis service activity through theory and practice is carried out on community members, especiallyPKK member in Sarmayam village, amounting to 30 people. The activity is carried out for oneday at the Sarayam village hall. The result of this activity is that the community understand whyand how the Covid 19 virus can be transmitted, then the community can make healthy food intakein the form of processed food to meet nutritional needs during the Covid 19 pandemic. Skills andknowledge have increased related to understanding healthy food processing. and nutritious.

Title

Found 6 Documents
Search
Journal : Musamus Devotion Journal

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 6 Documents Search Journal : Musamus Devotion Journal

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 6 Documents
Search
Journal : Musamus Devotion Journal