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All Journal Seminar Nasional Informatika (SEMNASIF) Pondasi Jurnal Matematika Sains dan Teknologi Jurnal Pendidikan Terbuka Dan Jarak Jauh Jurnal Pengabdian Magister Pendidikan IPA Jurnal Ekonomi Manajemen Sistem Informasi Canrea Journal: Food Technology, Nutritions, and Culinary Journal International Journal of Global Operations Research International Journal of Economics, Management, Business, and Social Science Matriks Teknik Sipil Journal of Research and Innovation In Open and Distance Learning Jakadimas
Adhi Susilo
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Agriculture, Biological Sciences & Forestry Arts Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Physics Social Sciences Transportation Other

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Journal : Jakadimas

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Enhancing Community Skills in Processing Yellow Pumpkin (Cucurbita moschata) as a Food Product for Tourists in the Ciwaluh Ecotourism Village Sulistyawati, Eko Yuliastuti Endah; Ulfah, Mutiara; Susilo, Adhi; Hakiki, Dini Nur; Maulida, Iffana Dani
JAKADIMAS (Jurnal Karya Pengabdian Masyarakat) Vol. 1 No. 2 (2024): JAKADIMAS
Publisher : Fakultas Teknologi dan Industri Pangan Unisri Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jakadimas.v1i1.9474

Abstract

Bogor Regency has vast and diverse ecotourism potential. One ecotourism in the Bogor Regency area is Ciwaluh Village, Wates Jaya Village, Cigombong District, Bogor Regency. This village produces yellow pumpkins that need to be optimally processed to attract tourists. In improving the skills of ecotourism cadres, training is carried out to enhance skills in processing yellow pumpkins (Cucurbita moschata) into snacks. The methods used in this training were surveys, identification of snack characteristics, demonstrations, and snack processing practices. The training provided is to improve skills in processing yellow pumpkin into various snacks. Based on the results of the pretest and posttest before and after the training for ecotourism cadres in Ciwaluh Village, it was found that skills in processing types of snacks increased by 66.67%. The skill improvement in processing various yellow pumpkin snacks for cadres can still be improved, considering that the variety of yellow pumpkin snacks is still growing in line with the research of yellow pumpkin’s product still being carried out
Mozzarella Cheese Processing Training for Farmers in Tonjong Village, Tajurhalang District, Bogor Regency Rismaya, Rina; Noviyanti, Rinda; Ulfah, Mutiara; Nadia, Lula; Maulida, Iffana Dani; Wicaksana, Bayu Eka; Susilo, Adhi
JAKADIMAS (Jurnal Karya Pengabdian Masyarakat) Vol. 1 No. 2 (2024): JAKADIMAS
Publisher : Fakultas Teknologi dan Industri Pangan Unisri Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jakadimas.v1i1.9475

Abstract

One of the main problems faced by farmers in Tonjong Village, Tajur Halang Regency, Bogor is that the selling price of pure milk in 1 liter is quite low. Public knowledge regarding processing technology to increase product added value is still low, which is the reason farmers sell pure milk directly. This community service training aims to determine the effect of processing pure milk into mozzarella cheese on increasing community knowledge and skills. This increase in knowledge was measured using a one group pretest posttest design which was carried out in a prametric analysis using a paired sample t-test to see the difference in the mean scores. This training activity was given to 10 people in the community around the cattle farm in Tonjong Village who had an age range of 26-70 years and had the last education from elementary to high school. The results of this training community service indicate that there is a significant effect of giving on increasing community knowledge as evidenced by the significantly different pretest (68%) and posttest (87%) values (p <0.05). The expected results of community service can be implemented independently by breeders to increase the added value of dairy products through the processing of mozzarella cheese.
Co-Authors Abidin Abidin Agus Hari Wahyudi Agus Hari Wahyudi Ahmad Suhardi, Deddy Alutsyah Luthfian Andri Suryadi, Andri Aprijani, Dwi Astuti Bambang Trihardiyanto, Anton Pramono Bayu Eka Wicaksana Dini Nur Hakiki Eko Yuliastuti E.S Etty Puji Lestari Etty Riani Hakiki, Dini Nur Ludivica Endang Setijorini, Ludivica Endang Lula Nadia Maulida, Iffana Dani Mutiara Ulfah Niam, Moh Faiqun Nurdiana, Dian Nurul Huda Putra, Anak Agung Sastrawan Raharjo, Suko Basuki Wibowo Tunggul Rina Rismaya Rina Rismaya Rinda Noviyanti, Rinda Sembiring, Rinawati Shine Pintor Siolemba Patiro Siti Qomariyah Siti Qomariyah Slamet Imam Wahyudi, Slamet Imam