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All Journal Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Journal of Community Service (Abdisci)
Sholichin Sholichin
Poltekkes Kemenkes Tasikmalaya
Agriculture, Biological Sciences & Forestry Other

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ASSISTANCE IN THE PREPARATION OF FOOD ORGANIZATION STANDARDS IN THE INTEGRATED TAHFIDZ QUR'AN ISLAMIC BOARDING SCHOOL, ALHIKMAH CIREBON Sholichin Sholichin; Alina Hizni; Diyah Sri Yuhandini; Abiwardani Sekarningrum; Fadhilah Fadhilah
Jurnal Abdisci Vol 2 No 3 (2025): Vol 2 No 3 Tahun 2025
Publisher : Ann Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62885/abdisci.v2i3.585

Abstract

Integrated Tahfidz Qur'an Islamic Boarding School (ITQ IBS) Alhikmah Cirebon is one of the participants in the activity School Lunch Program (SLP) organized by the Nutrition Department of the Bogor Agricultural Institute in collaboration with PT Ajinomoto in October 2022 - March 2023. ITQ IBS Alhikmah Cirebon prepares 3,000 portions of food every day for breakfast, lunch, and evening for all students and employees. However, it does not yet have food service standards including menu standards, portion standards, recipe standards, seasoning standards, food ingredient quality standards, and well-documented cooking quality standards. Activities are carried out in three stages: 1). The preparation stage is the preparation of standard food management instruments, 2). The implementation stage is a workshop on preparing food service standards and assistance in preparing food service standards, and 3). The Evaluation stage. The results of the evaluation of the workshop activities revealed that there was an increase in the level of participants' understanding of food management standards by 10 points from 53.75 (pre-test) to 63.75 (post-test), and a book on food management standards was prepared.
Diversifikasi Olahan Sayuran dan Buah oleh Kelompok Wanita Tani Koperasi Sinergi Kampung Domba, Kabupaten Cirebon Alina Hizni; Sholichin Sholichin; Samuel Samuel
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 10 No. 2 (2024): Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.10.2.199-206

Abstract

The Covid-19 pandemic has impacted the increasing consumption of vegetables and fruit because they contain lots of vitamins and minerals to increase endurance. The purpose of community service activities is to diversify processed vegetables and fruits to increase selling value. The activity's target is to improve vegetable and fruit processing skills. The output of the activity is the diversification of processed vegetables and fruit. The target of the activity is women farmers who are members of the Kampung Domba Synergy Cooperative. Stages of activity include: 1). The preparatory stage, namely the manufacture of vegetable and fruit processing modules; 2). The implementation phase, namely vegetable and fruit processing training; 3). Evaluation Phase, in the form of pre-test and post-test related to knowledge of processing vegetables and fruit. Community service activities in collaboration with the Kampung Domba Synergy Cooperative (SiKado) and the Cirebon Regency Agricultural Institute Alumni Association (HA IPB). Community service activities were carried out for two days. The first day's activity was the presentation of material on the development of the food product business by the Alumni Association of IPB Cirebon Regency, followed by the presentation of material on the design of food product packaging by the Kampung Domba Synergy Cooperative and material on the processing of vegetables and fruit by the Community Service Team. Based on the pre-test and post-test on the participants' knowledge of vegetable and fruit processing, the average score was 78.0 (fair category) and 84.1 (good category), respectively, with an increase of 6.1 points. The second day's activity was training in processing and evaluating the preferences of processed fruit and vegetable products, and 71.4% of the products (5 out of 7 products) received an overall rating of 4 (liked) by the panelists, namely es puter cucumber suri, spinach sticks, kale sticks, corn tortillas and candied kolang kaling.
Co-Authors Abiwardani Sekarningrum Alina Hizni Diyah Sri Yuhandini Fadhilah Fadhilah Samuel Samuel