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All Journal Jurnal Teknologi Dan Industri Pangan Agrointek Konversi Kultivasi Jurnal Ilmiah Rekayasa Pertanian dan Biosistem SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Kelautan dan Perikanan Terapan (JKPT) Amerta Nutrition Food Science and Technology Journal (Foodscitech) JURNAL PANGAN Journal of Tropical AgriFood Nusantara Science and Technology Proceedings AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Pengbdian Teknik Mesin Jurnal Pengabdian Pelitabangsa Jurnal Pengolahan Perikanan Tropis Journal of Fisheries & Marine Kifah Environation (Environmental Engineering Journal of Community Dedication) Jurnal Sains dan Teknologi Pangan
Hadi Munarko
Department Of Food Technology, Faculty Of Engineering, Universitas Pembangunan Nasional “Veteran” Sura-baya, East Java, Indonesia
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Pelatihan inovasi produk pangan pembuatan wingko jagung bagi kelompok PKK Kelurahan Gunung Anyar Surabaya Jariyah Jariyah; Isna Nugraha; Hadi Munarko; Lanang Adnanta Irasyddin; Karina Chandra Kurniawan; Bryan Reinaldo
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 10, No 2 (2026): April
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v10i2.38880

Abstract

Abstrak Potensi melimpahnya jagung di Indonesia yang belum dimanfaatkan secara optimal sebagai bahan baku produk pangan olahan menjadi latar belakang diadakannya kegiatan pengabdian masyarakat. Kegiatan ini bertujuan meningkatkan keterampilan dan pengetahuan anggota kelompok PKK Kelurahan Gunung Anyar, Surabaya, dalam mengolah hasil pertanian lokal menjadi produk inovatif bernilai ekonomi melalui pelatihan pembuatan Wingko Jagung sebagai bentuk inovasi produk pangan. Program ini diikuti oleh 30 peserta dan dilaksanakan melalui empat tahapan utama, yaitu persiapan, pelaksanaan pelatihan, evaluasi hasil, serta pembinaan dan keberlanjutan program. Metode pelatihan meliputi penyampaian teori mengenai konsep Intermediate Moisture Food (IMF), praktik langsung pembuatan Wingko Jagung, serta evaluasi peningkatan pengetahuan peserta melalui pre-test dan post-test. Hasil evaluasi kegiatan menunjukkan tingkat pemahaman peserta meningkat signifikan, dari 4,32% sebelum pelatihan hingga 94,60% setelah pelatihan. Analisis bahan baku menunjukkan bahwa formulasi tepung jagung, tepung ketan, dan tapioka menghasilkan Wingko Jagung dengan tekstur dan cita rasa yang sesuai dengan standar mutu pangan semi basah. Kegiatan ini berdampak positif terhadap peningkatan keterampilan, kemandirian ekonomi, serta pemanfaatan sumber daya lokal secara berkelanjutan. Kata kunci: inovasi produk pangan; pelatihan; pengabdian masyarakat; PKK; wingko jagung. Abstract The abundant potential of corn in Indonesia, which has not been optimally utilized as a raw material for processed food products, served as the background for this community service activity. This activity aims to enhance the skills and knowledge of the PKK women’s group in Gunung Anyar Subdistrict, Surabaya, in processing local agricultural products into innovative and economically valuable products through training on making Wingko Jagung as a form of food product innovation. The program was attended by 30 participants and implemented through four main stages, namely preparation, training implementation, evaluation of results, and program sustainability. The training method included theoretical sessions on the concept of Intermediate Moisture Food (IMF), hands-on practice in making Wingko Jagung, and evaluation of participants’ knowledge improvement through pre-test and post-test. The evaluation results showed a significant increase in participants’ understanding, from 4.32% before training to 94.60% after training. The analysis of raw materials indicated that the formulation of corn flour, glutinous rice flour, and tapioca produced Wingko Jagung with texture and flavor that met semi-moist food quality standards. This community service activity had a positive impact on improving skills, economic independence, and the sustainable utilization of local resources. Keywords: community service; food product innovation; PKK; wingko jagung; training.
Co-Authors Abdul Azis Akbar Achmad Wahyu Hidayat Ananda Regita Olivira Ananda Regita Olivira Angky Wahyu Putranto Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto, Anugerah Dany Aulia, Salma Shafrina Azis Boing Sitanggang Bryan Reinaldo Cita Risma Anggi Kurnia Rani Daffa Athallah, Talitha Ayu Dewantara, Daffa Dina Mustika Rini Ekowati Chasanah Elmiah, Sellyda Fathma Syahbanu Feri Kusnandar Friska Aryanti Gilang Ramadhan Ida Retno Moeljani Ifwarisan Defri Isna Nugraha Issafira, Radissa Dzaky Jariyah Jariyah Jariyah Kaleem Ahmad Karina Chandra Kurniawan Kindriari Nurma Wahyusi Lanang Adnanta Irasyddin Liza Md Salleh Luh Putu Ratna Sundari Luqman Agung Wicaksono Muhammad Alfid Kurnianto Nadia Shoukat Nadia Shoukat Natanael, Christian Nurifah, Churiyah Puji Lestari Tarigan Purwadi MP. Ir Putra, Andre Yusuf Tisna Putra, Andre Yusuf Trisna Qurota, Untsa Rahmati, Firdaus Rini, Dina Mustika Ristya Widi Endah Yani Rompis, Patricia Febriani Rosida Rosida Rosida Rosida Rosida, Dedin Finatsiyatul Safa, Aidha Sanjaya, Yushinta Aristina Santoso, Ganes Aurora Septiana, Siska Slamet Budijanto Sri Winarti Sugiyono . Suryandika, Fadila Suzuki , Takuya Teti Estiasih Tinh, Nguyen Thi Thanh Tri, Novian Ulya Sarofa Vira Seviani Dewantri Wahfi, Ahmad Wahyu, Okky Widyasari Wiliandi Saputro Yunita Satya Pratiwi