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All Journal Dharma Bakti Humanism: Journal of Community Empowerment (HJCE)
Eni Kartika Sari
Akademi Analis Farmasi Al Islam Yogyakarta
Humanities Education Health Professions Medicine & Pharmacology Nursing Public Health Social Sciences Other

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PENTINGNYA PENGETAHUAN KEAMANAN PANGAN BAGI WALI MURID KB DAN TK NDASARIBUDI, KRAPYAK KULON PANGGUNGHARJO Eni Kartika Sari; Rini Sulistyawati
DHARMA BAKTI Dharma Bakti Vol 2 No 1 April 2019
Publisher : LPPM IST AKPRIND Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34151/dharma.v2i1.2705

Abstract

This Community Service Program aims to increase public awareness, especially KB / TK Ndasaribudi’s student parent about the importance of food safety knowledge for them. The method used is socialization, training and accompaniment. The socialization was conducted to provide a deep understanding of the types of food that are safe for consumption. Borax test training on meatballs is given so that the parents of students know the simple way to check borax in a food. The training runs well.. Based on the results of borax tests on three meatballs samples, it was found that two negative samples and one react positive in borax. So that the parents of KB / TK Ndasaribudi students are advised to provide understanding to their sons and daughters in choosing snacks to consume. In addition, based on the accompaniment carried out, it is known that the implementation of PKM has succeeded in providing education to the parents of KB / TK Ndasaribudi students marked by positive behavior changes in choosing safe foods.
DIVERSIFIKASI BAHAN HERBAL MENJADI PRODUK KECANTIKAN DI DESA NUMPUKAN, KARANGTENGAH, IMOGIRI, BANTUL Sholihatil Hidayati; Eni Kartika Sari
DHARMA BAKTI Dharma Bakti Vol 2 No 1 April 2019
Publisher : LPPM IST AKPRIND Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34151/dharma.v2i1.2725

Abstract

This Community Service Program aims to increase the economic value of herbal ingredients into beauty products and encourage the growth of community entrepreneurial spirit of community in Numpukan, Karangtengah, Imogiri, Bantul. In order to achieve the objectives of PKM, methods of socialization, training and assistance to the community are used. The socialization was carried out to increase the people's knowledge of the benefits of diversifying herbal ingredients into beauty products. While the training for making soap and herbal scrubs is to improve the community skills in processing herbal ingredients into beauty products. Assistance is intended to encourage the optimal use of herbal ingredients. The results of PKM activities are smooth implementation of socialization events and training for making soap and herbal scrubs. The activity was attended by 17 people. Participants directly practiced making soap and herbal scrubs. During the PKM activities there was good communication between the PKM team and the community. In addition, the assistance that has been carried out shows that some residents practice making soap and scrubs in their homes to fulfill the needs of their families even though they have not sold their products because of their daily work.
Diversifikasi Hasil Panen Tanaman Obat Keluarga (TOGA) Menjadi Produk Pangan Fungsional di Dusun Numpukan Eni Kartika Sari; Danang Yulianto; Rini Sulistyawati
Humanism: Journal of Community Empowerment (HJCE) Vol 2, No 1 (2020)
Publisher : Humanism: Journal of Community Empowerment (HJCE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32504/hjce.v2i1.220

Abstract

The Community Service Program (PKM) have been carried out which aim to process the yield of Family Medicinal Plants (TOGA) into functional food products which high economic value in Numpukan, Karangtengah, Imogiri, Bantul. The method used is socialization and training. The socialization was carried out to increase the awareness of the people of Numpukan, Karangtengah in the importance of processing of the TOGA harvest into functional food. The training on making secang syrup and spiced ice cream was carried out to improve community skills. According to the initial plan, this PKM activity produced two functional food products namely secang syrup and spiced ice cream which are ready to be marketed. The marketing mechanism is through exhibitions and is marketed directly in stalls around Numpukan, Karangtengah. During the implementation of PKM, the products of the community of Numpukan Village were exhibited twice by the PKM team with a significant market response.Keywords : Functional Food Products, Product Marketing, Economic Value Increasing 
Co-Authors Danang Yulianto Rini Sulistyawati Rini Sulistyawati Sholihatil Hidayati