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All Journal Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Agrimanex: Agribusiness, Rural Management, and Development Extension
Tyas Sekartiara Syafani
Universitas Lampung
Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Environmental Science Social Sciences

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Pembinaan Kelompok Wanita Tani dalam Inovasi Olahan Pangan Lokal Bersertifikat Halal di Kecamatan Rajabasa, Lampung Wuryaningsih Dwi Sayekti; Rabiatul Adawiyah; Dyah Aring Hepiana Lestari; Yaktiworo Indriani; Tyas Sekartiara Syafani
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 9 No. 1 (2023): Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.9.1.46-57

Abstract

The Women Farmers Group (KWT) is one of the farmer institutions in empowering women to support agricultural development programs. The target of the activity is KWT Harapan Kita, Sinar Harapan Village, Rajabasa Jaya Urban Village, Rajabasa Sub-District, Bandar Lampung City which has a productive business of processing food made from local food. Food processing made from local food raw materials is a strategic activity in accelerating food diversification in the community. This activity aims to increase the resource capacity of KWT Harapan Kita by increasing: 1) Knowledge of diversification of food and local food ingredients; 2) Knowledge and skills of local food processing; 3) Knowledge and skills of orderly administration and determination of product selling prices; and 4) Knowledge and understanding of the halal assurance system for products and halal certificate for KWT’s food products. The methods to be used are counseling, training, mentoring, and demonstrations. The results of the activity show that the knowledge and understanding of KWT Harapan Kita about local food diversification, orderly administration and determination of product selling prices, and halal certification of products has increased by 60,11%, and 20 types of local food processed products of KWT Harapan Kita got halal certification of LPPOM MUI with number 02100018190121. In the future, KWT Harapan Kita needs to be assisted to promote product development that has been carried out and certified so that the market opportunities will open and increase.
Pengambilan Keputusan dalam Konsumsi Sayuran dan Pola Konsumsi Pangan Petani Padi di Kecamatan Pugung Kabupaten Tanggamus Wuryaningsih Dwi Sayekti; Begem Viantimala; Oktin Lefiana; Tyas Sekartiara Syafani
Jurnal Agrimanex: Agribusiness, Rural Management, and Development Extension Vol. 2 No. 1 (2021): September
Publisher : Program Studi Agribisnis, Fakultas Pertanian, Universitas Singaperbangsa Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35706/agrimanex.v2i1.5370

Abstract

The study is to determine the decision making process in vegetable consumption, food consumption patterns, and vegetable consumption patterns of rice farmers households. This research is conducted using a survey method, the location is determined in Rantau Tijang Village, Pugung Subdistrict, Tanggamus Regency. The number of sample are 74 households which housewives are as respondent. Proportional random method is used as sampling technique. Data collection is carried out in July 2018. Data is analyzed qualitatively and statistically descriptive. The results showed that households in consuming vegetables through the stages of need recognition, information search, alternative evaluation, consumption process, and post-consumption evaluation. The highest consumption of household’s food consumption pattern of rice farmers (kg/household/week) were rice (grains), palm oil (oil and fat), and tempe (nuts). The highest frequency consumption are rice, seasoned vegetables (onion, garlic, chilies), and tempe. The highest amount of vegetable consumption was long beans and cucumber was the highest frequency of vegetables consumption. The most households get vegetables by buying and stir fry was the most common way of cooking by households. The average of household energy consumption is 6,896,05 kcal/day with an energy sufficiency level of 84.13 percent and Desirable Dietary Pattern (DDP) score is 71.86. Key words: consumption pattern, decision making, vegatables
Co-Authors Begem Viantimala Lestari, Dyah Aring Hepiana Oktin Lefiana Rabiatul Adawiyah Wuryaningsih Dwi Sayekti Yaktiworo Indriani