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All Journal TELKOMNIKA (Telecommunication Computing Electronics and Control) Jurnal Teknologi Pertanian International Journal of Pedagogy and Teacher Education Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Jurnal Pendidikan Tata Boga dan Teknologi Journal of Innovation Research and Knowledge Jurnal Cendekia Ilmiah Jurnal Pengabdian Masyarakat Manage Jurnal Sains dan Teknologi Pangan
Aulia Bayu Yushila, Aulia Bayu
Universitas Negeri Surabaya
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Economics, Econometrics & Finance Education Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Mechanical Engineering Physics Social Sciences Other

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Pelatihan Pengolahan Jajanan Tradisional Berbasis Pangan Lokal sebagai Upaya Penguatan Wisata Kuliner Berkelanjutan di Pasar Jenar Desa Pagerukir Aulia Bayu Yushila; Febriani Lukitasari; Ratna Palupi Nurfatimah; Novia Tesalonika Amanda Rerung; Sri Handajani; Khilya Zahiro; Yoga Danar Radiansyah; Judha Slamet Sarwo Edi; Sri Wahyuni
Jurnal Pengabdian Masyarakat Manage Vol. 7 No. 2 (2026): Agustus
Publisher : Universitas Muhammadiyah Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32528/manage.v7i2.5889

Abstract

Kegiatan pengabdian kepada masyarakat ini bertujuan untuk mengembangkan jajanan tradisional berbasis pangan lokal di Desa Pagerukir, Kecamatan Sampung, Kabupaten Ponorogo, melalui pelatihan pembuatan bongko pisang dan talam ubi sebagai upaya penguatan wisata kuliner Pasar Jenar. Program ini juga mendukung pencapaian SDG 8, SDG 11, dan SDG 12, serta sejalan dengan kebijakan Asta Cita dan Rencana Industri Riset Nasional (RIRN). Permasalahan utama mitra meliputi belum adanya standardisasi resep, keterbatasan keterampilan pengolahan pangan yang higienis. Kegiatan dilaksanakann pada Mei 2026 dengan menerapkan metode Participatory Action Research (PAR) melalui empat tahapan sistematis, yaitu identifikasi masalah, perencanaan, pelaksanaan, dan evaluasi. Peserta kegiatan berjumlah 30 orang pelaku usaha kuliner Pasar Jenar. Pelaksanaan program meliputi penyampaian materi sanitasi dan higiene, demonstrasi pembuatan bongko pisang dan talam ubi, praktik langsung oleh peserta, pendampingan penggunaan kemasan berbahan daun pisang, serta serah terima barang hibah peralatan produksi. Hasil kegiatan menunjukkan peningkatan pengetahuan peserta yang signifikan, ditandai dengan kenaikan nilai rata-rata pre-test dari 58,3 menjadi 94,3 pada post-test atau meningkat 66% dan melampaui target yang ditetapkan sebesar ≥30%. Peserta juga mampu mempraktikkan pebuatan produk sesuai resep standar dan menghasilkan penyajian yang lebih menarik serta ramah lingkungan. Kegiatan ini membuktikan bahwa pelatihan berbasis praktik efektif dalam meningkatkan kapasitas mitra untuk mengembangkan produk kuliner lokal yang berkualitas, berdaya saing, dan berkelanjutan.
Assessing Institutional Readiness for Green Curriculum Implementation in Culinary Education Luthfiyah Nurlaela; Aulia Bayu Yushila; Hidayatun Muyasyaroh; Mohd Yusof bin Kamaruzaman
International Journal of Pedagogy and Teacher Education Vol 10, No 1 (2026): International Journal of Pedagogy and Teacher Education - April
Publisher : The Faculty of Teacher Training and Education (FKIP), Universitas Sebelas Maret, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/ijpte.v10i1.113384

Abstract

Sustainability pressures within global food systems have intensified the need to integrate environmental principles into professional culinary training. While prior research has largely focused on student-level sustainability awareness, limited empirical attention has been given to institutional readiness for Green Curriculum implementation in applied vocational contexts. This study assesses institutional readiness for Green Curriculum implementation in university level culinary education. A descriptive quantitative survey design was employed involving 50 academic stakeholders. Four variables were examined and descriptive statistical analysis indicates very high endorsement of sustainability integration in curriculum design and instructional strategies (overall mean scores above 4.0 on a five point scale). However, ratings for supporting and constraining institutional (X4) conditions were comparatively lower (4.07). Sustainable ingredient availability (X4) emerged as the lowest rated item  (3.40), suggesting operational considerations in procurement and supply stability. Brief open-ended responses were used to contextualize these moderate ratings by highlighting concerns related to seasonal supply variability, cost instability, infrastructure readiness, and governance alignment. Overall, the findings reveal a readiness–constraint dynamic in which strong conceptual alignment coexists with structural and procurement-related limitations. This study provides a stakeholder-informed institutional mapping of feasibility conditions and implementation barriers to guide strategic Green Curriculum integration in culinary education
Co-Authors Aisya Risnanda Fadhilla Anifa Nur Fitri Annisa Nur’ Aini Annisa Nur’aini Ardaneswari Dyah Pitaloka Citraresmi Diwyacitta Antya Putri Effendi, Mas'ud FEBRIANI LUKITASARI Febriani Lukitasari Fitri Komala Sari Hanif Naufal Ahmi Hidayatun Muyasyaroh Hidayatun Muyasyaroh Imam Santoso Judha Slamet Sarwo Edi Khilya Zahiro Lucia Tri Pangesthi Lusiane Chyntia Sengkey Luthfiyah Nurlaela Luthfiyah Nurlaela Mauren Gita Miranti Miranti, Mauren Gita Mohd Yusof bin Kamaruzaman Muhammad Arwani Muyasyaroh, Hidayatun Nada Itorul Umam Novi Haryati Novia Tesalonika Amanda Rerung Nugrahani Astuti Nur'aini, Annisa Nurfatimah, Ratna Palupi Panji Deoranto Puspa Ayu Indah Prameswari Ratna Palupi Nurfatimah Rendra Lebdoyono Sri Handajani Sri Handajani Sri Wahyuni Usman Effendi Widagdo, Andika Kuncoro Wijaya, Levina Apriyeni Yoga Danar Radiansyah