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All Journal Prosiding Konferensi Nasional PKM-CSR Rudence: Rural Development for Economic Resilience Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan
Rahmat Kusnedi
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Humanities Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Nursing Public Health Social Sciences

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Pelatihan Kewirausahaan Melalui Pembuatan Produk Kue Bagi Guru Kewirausahaan SMK Se-Jakarta Selatan Rahmat Kusnedi
Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR) Vol 2 (2019): Peran Perguruan Tinggi dan Dunia Usaha dalam Mempersiapkan Masyarakat Menghadapi Era I
Publisher : Asosiasi Sinergi Pengabdi dan Pemberdaya Indonesia (ASPPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (82.744 KB) | DOI: 10.37695/pkmcsr.v2i0.597

Abstract

The availability of skilled workers, specially high school graduates such as vocational schools are needed for the operation of infrastructure that will be built by the government, but in reality the results of vocational graduates do not have the capabilities and competencies that match the needs. The lack of competition among vocational high school students is also derived from the lack of competencies held by teachers as teaching staff, Nearly 80 percent of vocational teachers are normative teachers who teach Indonesian, English, Religion and PKN so that only six percent of national education output is able to compete in an global competitive. One of the subjects where teacher competition is lacking in practice is entrepreneurship and causes students to only receive learning in the form of theory, from the statement above the Pradita Institute culinary arts program initiative to provide training for vocational entrepreneurship teachers, training in the form of PkM is conducted in cooperation with Teacher Consultation on Entrepreneurship Subjects in South Jakarta. PkM activities are designed with short teaching methods and practices, training practices are focused on training in making cake products. The implementation of PkM activities took place at Gedung B Pradita Institute, training on making cake products including; chocolate chips, onde-onde, swiss roll and talam ubi. It is hoped that through this PkM the teachers will be able to add competence and teach back to their students. This PkM activity is able to spur their enthusiasm to become an entrepreneur and be useful for partner economies. Keywords: Teacher, Entrepreneur, SMK, Cake, Culinary
UPAYA PENINGKATAN PEREKONOMIAN DESA SETU MELALUI PENDAMPINGAN PEMBUATAN MAKANAN DAN MINUMAN KAFE KAMPOENG Lilik Hariyanto; Kezia Elsty; Muhammad Irfan; Rahmat Kusnedi; Dikki Z Choesrani; Aan Nurhasanah
Rudence: Rural Development for Economic Resilience Vol. 4 No. 2 (2025): Vol. 4 No. 2 (2025)
Publisher : Fakultas Ekonomi dan Bisnis Universitas Pakuan

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Abstract

ABSTRAKTujuan utama dari kegiatan pengabdian kepada masyarakat yang dilakukan oleh Universitas Pradita adalah untuk membantu pemerintah desa untuk meningkatkan kualitas perekonomian masyarakat Desa Wisata Angsana, Desa Setu. Kabupaten Bogor. Metode yang dilakukan adalah dengan cara melakukan kegiatan pendampingan dan pelatihan secara kontinu kepada masyarakat setempat dalam pembuatan usaha makanan dan minuman yang disajikan di Kafe Kampoeng. Masyarakat setempat dilatih dari proses perencanaan hingga pengelolaan usaha makanan dan minuman. Hasil dari kegiatan pengabdian kepada masyarakat ini adalah adanya menu makanan dan minuman tradisonal khas Sunda yang dikemas menjadi makanan tradisional kekinian dan memiliki nilai jual yang lebih tinggi. Masyarakat setempat memanfaatkan bahan lokal dengan rasa dari makanan dan minuman yang tetap dipertahankan. Kafe Kampoeng dijadikan tempat untuk memasarkan jajanan makanan dan minuman. Kafe ini dapat menjadi salah satu tujuan destinasi wisata dan hasil penjualannya memberikan kontribusi bagi masyarakat setempat. ABSTRACTThe main purpose of community service activities carried out by Pradita University is to help the village government to improve the economic quality of the Angsana Tourism Village, Setu Village. Bogor Regency. The method carried out is by conducting continuous mentoring and training activities to the local community in making food and beverage businesses served at Kampoeng Cafe. Local communities are trained from the planning process to the management of food and beverage businesses. The result of this community service activity is the existence of a traditional Sundanese food and beverage menu that is packaged into contemporary traditional food and have a higher selling value. The local community utilizes local ingredients with the taste of food and drinks that are still preserved. Kampoeng Cafe is used as a place to market food and beverage snacks. This café can become one of the tourist destinations and the proceeds of its sales contribute to the local community.
Upaya Modernisasi Klepon sebagai Produk Kuliner Tradisional untuk Menyesuaikan dengan Tren Kekinian Muhammad Irfan; Lilik Hariyanto; Kezia Elsty; Aan Nurhasanah; Rahmat Kusnedi
Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan Vol. 4 No. 3 (2025): Jurnal Ekonomi, Manajemen Pariwisata Dan Perhotelan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jempper.v4i3.5195

Abstract

This study aims to explore the process of transforming traditional Javanese food into modern dishes by adopting a culinary creativity approach and considering today's consumer preferences. One of the dishes that is the main focus of this study is Klepon Lava Cake, an innovation that combines elements of traditional Indonesian food, namely klepon, with a modern dessert concept that is popular among the younger generation. This study seeks to preserve traditional Javanese food in a more attractive, creative, and relevant way, so that it can attract the interest of today's consumers, especially young people who have different tastes and lifestyles than previous generations. Theoretically, this study contributes to the field of gastronomy and culinary innovation by providing new insights into ways that can be applied to develop tradition-based food products to remain relevant in the modern culinary market. Through an understanding of culinary creativity and how to combine local ingredients with modern cooking techniques, this study shows that culinary traditions can adapt without sacrificing their cultural values. Practically, the results of this study can provide benefits for culinary entrepreneurs, especially in designing tradition-based culinary products that have market appeal and can compete in the increasingly growing food industry. By combining traditional and innovative elements, culinary entrepreneurs can create products that not only preserve cultural heritage but also meet the needs and desires of today's consumers. This research shows that creativity in processing traditional foods can be key to introducing Indonesian cuisine to the global market. Furthermore, this study also considers the importance of consumer preferences in creating culinary products that are acceptable to modern society.
Co-Authors Aan Nurhasanah Dikki Z Choesrani Kezia Elsty Lilik Hariyanto muhammad irfan