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All Journal Community Empowerment Yumary: Jurnal Pengabdian kepada Masyarakat
Titik Sri Harini
Fakultas Pertanian Universitas Nusa Cendana, Nusa Tenggara Timur
Arts Humanities Economics, Econometrics & Finance Education Environmental Science Public Health Social Sciences Other

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Journal : Community Empowerment

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Training and mentoring for corn-based food processing in Sillu Village, Kupang Zainal Abidin; Titik Sri Harini; Hironnymus Jati; Lewi Jutomo
Community Empowerment Vol 7 No 4 (2022)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (543.257 KB) | DOI: 10.31603/ce.5830

Abstract

Sillu Village farmers' corn commodity has a very low economic added value, so their income is low. This is due to a lack of quantity and quality processed products, which are not supported by TTG, unappealing product packaging and labeling, a lack of P-IRT, and poor organization and management. The solution includes the setup of marning production using TTG with SOPs covering input, process, and output; packaging and marketing; packaging and labeling design; organization and management setup; and the search for new markets, as well as the management of P-IRT and halal certificates. Lectures, the practice of making corn-based processed food variants, procurement of production equipment, improvement of organizational structure and business management, distribution permit management (P-IRT, halal certificate), laboratory testing, and digital marketing are among the methods used in the approach. Increased partner awareness of the importance and management of P-IRT, good corn-based processed food production processes, mastery of TTG, halal-certified and labeled marning products, improved organizational and management formations, and availability of financial records and inventory are among the outcomes obtained.
Training and assistance processing of corn and peanut based food products Zainal Abidin; Hironnymus Jati; Titik Sri Harini; Lewi Jutomo
Community Empowerment Vol 8 No 1 (2023)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/ce.7934

Abstract

The aim of the PPDM is to increase partners' knowledge and skills in processing food made from corn and peanuts as well as knowledge of distribution permits. In addition, it also improves the quality and selling value of processed products with appropriate technology with BUMD Sillau Raya and expands the marketing network. The program carried out with the dissemination of appropriate technology, counseling, training, assistance in processing corn and peanuts, assistance in product testing, and obtaining distribution permits. The results of this program are increasing knowledge about the importance of having a distribution permit, processing food production processes more effectively and efficiently with appropriate technology, and certified and halal-labeled products.
Increasing competitiveness and assistance in culinary business legality for Islamic council members Muhammad A. Mahmuddin; Zainal Abidin; Titik Sri Harini; Hironnymus Jati; Lewi Jutomo; Yuliana Tandi Rubak
Community Empowerment Vol 8 No 8 (2023)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/ce.9128

Abstract

This community service aims to: 1) increase partners' awareness of the value of business legal ownership through education and outreach; 2) increase partners' understanding of food safety as a prerequisite for obtaining P-IRT; and 3) help partners obtain legality digitally. The service method involves socialization, training, and assistance. The results of this activity are increased knowledge, understanding and awareness of partners to have business legality, increased knowledge and skills of partners in food processing that is hygienic, nutritious and safe for consumption. In addition, partners are also working on PIRT permits and Halal certificates. Thus, the competitiveness of the culinary business will increase through wider and safer marketing for consumers.
Co-Authors Gabriella Dhyang Dyah Puspitaningtyas Hironnymus Jati Hironnymus Jati Jefrianus Toy Sanan Lewi Jutomo Matris Awardi Tamelab Meki Jefry Beti Muhammad A. Mahmuddin Sarniyati Wini Wanno Yuliana Tandi Rubak Zainal Abidin