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All Journal Buletin Peternakan JURNAL SOSIAL EKONOMI PETERNAKAN EDUKATIF : JURNAL ILMU PENDIDIKAN Jurnal Abdimas Mahakam PROJECT (Professional Journal of English Education) Jurnal Darma Agung Bima Nursing Journal JASL - Journal of Applied Studies in Language Dharma: Jurnal Pengabdian Masyarakat Widyaparwa PKM Maju UDA Journal of Sustainable Community Service West Science Business and Management MULTIPLE: Journal of Global and Multidisciplinary International Journal of Community Service Implementation Jurnal Pengabdian Kepada Masyarakat International Journal of Social Science and Community Service Khidmah Nusantara
Bambang Suryanto
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Entrepreneurship Training and Assistance in Processing Healthy Vegetable Chips for Residents of Duwet Village, Kec. Tumpang, Kab. Malang Lestari, Baroroh; Widiyowati, Eny; Suryanto, Bambang; Himma, Mahmudatul; Wahyu, Ellyn Eka; Senja O., Yekie
JOURNAL OF SUSTAINABLE COMMUNITY SERVICE Vol. 5 No. 1 (2024): DECEMBER
Publisher : Transpublika Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55047/jscs.v5i1.813

Abstract

One of the main sources of income in Duwet Village, Tumpang District, Malang Regency is the agricultural sector. Agricultural products that are processed properly will be one of the strategies that can be done to increase the selling value of the product. One of them is by making vegetables as chips. The main focus of this service is making chips made from vegetables. With the training provided, it is intended that the community can make their own various preparations from vegetables that can be served as snacks for the family. In addition, it can also be used to open business opportunities to increase income by utilizing ingredients available in nature. The implementation of the service was carried out in the form of a presentation, followed by a direct demonstration of the process of making vegetable chips. Evaluation of activities is carried out by collecting and summarizing data obtained through filling out questionnaires given to training participants. In this service activity, 4 experiments were carried out so that the results of crispy chips were obtained and did not change the taste of the vegetables used as chips. In addition, training and assistance in the process of making vegetable chips was also carried out by the service team. Based on the results in the field, it was found that the process of making chips was quite easy. Further training is needed for packaging and marketing so that the products produced can be better known to the public.
Enhancing the Added Value of Catfish through the Production and Development of Catfish Nuggets as an Alternative Food Product in Duwet Village, Tumpang District, Malang Regency Lestari, Baroroh; Suryanto, Bambang; Amanda, Tiara Estu; Kautzar, Galuh Zuhria; Oktora, Yekie Senja; Pratama, Cahyo Ramadhan
International Journal of Social Science and Community Service Vol. 3 No. 4 (2025): October
Publisher : CV. Proaksara Global Transeduka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70865/ijsscs.v3i4.104

Abstract

This Community Service Program (PkM) aims to enhance the added value of catfish by processing it into nuggets as an alternative food product in Duwet Village, Tumpang District, Malang Regency. The main problems faced by the community partners include low innovation in fish processing, limited access to technology, and high unemployment among the productive age group. The activities were carried out through a series of stages including socialization, entrepreneurship training, production practice, provision of production equipment, and continuous mentoring. Evaluation methods were conducted before, during, and after the activities using interviews and questionnaires. The results of the program show that the community's skills have significantly improved, catfish nuggets were successfully developed with more hygienic and marketable quality, and entrepreneurial motivation emerged among participants. This program has a positive impact on community economic empowerment, creates new business opportunities, and supports the diversification of food products based on local potential.
Co-Authors Aini, Yulis Nurul Alvin Nouval Amanda, Tiara Estu Ana Uzla BatuBara Arjo, Tri Ramadani Asmendri Asmendri Astuti, Tani Baroroh Lestari Ella Mayasari Evi Suwarni, Evi Febriana Astuti Galuh Zuhria Kautzar H Habib Hanim, Ulfa Heru Utomo, Heru Himma, Mahmudatul I Made Weni Indrianti, Titien Izzati, Unsa Kartika Indah Permanasari Kustopo Budiraharjo Martiningsih Maulidiyah, Fitrotul Milya Sari Naufallina, Dita Ni Komang Mela Tri Utari Oktora, Yekie Senja Praptining Sukowati Pratama, Cahyo Ramadhan Prima Beauty Kartikasari Puspasari, Vivi Putra, Dhony Manggala Rahmini, Juwi Athia Sekarsari, Putri Senja O., Yekie Setiawan, Ardian Wahyu Siregar, Tuful Zuchri Sitepu, Nur Weni Fefiana Br Siti Nurbaya Sridhamayani, Sridhamayani Sugeng Hariyanto Suharto, Ririn Pratiwi Sujono, Adiloka Suyono, Achmad Ulfa Hanim Wahyu, Ellyn Eka Wardani, Rr Tri Istining Widiyowati, Eny Widyawati Widyawati Zubaidi Zubaidi Zubaidi