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All Journal SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Kreativitas PKM Manuju : Malahayati Nursing Journal Afiasi : Jurnal Kesehatan Masyarakat BERNAS: Jurnal Pengabdian Kepada Masyarakat Journal SAGO Gizi dan Kesehatan Jurnal Visi Pengabdian Kepada Masyarakat Media Penelitian dan Pengembangan Kesehatan
Dicky Septiannoor Khaira
Sarjana Gizi, Fakultas Ilmu Kesehatan Dan Sains Teknologi, Universitas Borneo Lestari, Banjarbaru, Indonesia
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Hilirisasi bisnis budidaya ikan lele pada umkm “makmur berjaya”: edukasi dan pelatihan pengolahan abon lele Dicky Septiannoor Khaira; Andri Nur Rahman; Rinto Widyanto
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 9, No 5 (2025): September
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v9i5.34119

Abstract

AbstrakUMKM memiliki peran strategis dalam pengembangan ekonomi lokal, termasuk sektor perikanan yang berpotensi memberikan nilai tambah melalui inovasi produk olahan. UMKM “Makmur Berjaya” di Desa Tampang Awang, Kecamatan Tatah Makmur, Kabupaten Banjar merupakan usaha budidaya ikan lele yang menghadapi tantangan rendahnya nilai jual produk segar. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk meningkatkan pengetahuan dan keterampilan mitra dalam hilirisasi budidaya ikan lele menjadi produk olahan abon berbasis teknologi tepat guna. Kegiatan dilaksanakan dalam dua tahap, yaitu edukasi dan pelatihan demonstrasi. Peserta berjumlah 10 orang, terdiri dari pemilik dan tenaga kerja UMKM. Evaluasi pengetahuan dilakukan dengan metode pre-test dan post-test menggunakan instrumen kuesioner yang telah diuji validitas dan reliabilitasnya. Analisis peningkatan pengetahuan menggunakan N-Gain Score dan uji beda berpasangan (paired t-test). Hasil kegiatan menunjukkan adanya peningkatan signifikan pada pengetahuan peserta. Sebelum intervensi, mayoritas peserta (70%) berada pada kategori pengetahuan rendah, sedangkan setelah edukasi sebanyak 60% peserta mencapai kategori baik. Nilai N-Gain Score sebesar 71,50% menunjukkan efektivitas edukasi dalam meningkatkan pemahaman peserta. Uji paired t-test menghasilkan selisih skor rata-rata sebesar 28,00 dengan p-value 0,000 (<0,05), yang membuktikan adanya perbedaan signifikan antara nilai pre-test dan post-test. Selain itu, pelatihan pengolahan abon lele mendorong keterlibatan aktif peserta pada setiap tahapan produksi, sehingga keterampilan teknis mereka semakin terasah. Kegiatan ini menyimpulkan bahwa edukasi yang dikombinasikan dengan praktik langsung terbukti efektif meningkatkan kapasitas UMKM dalam inovasi produk berbasis perikanan, sekaligus membuka peluang peningkatan daya saing dan keberlanjutan usaha. Kata kunci: UMKM; hilirisasi; abon lele; edukasi; pelatihan. AbstractMicro, Small, and Medium Enterprises (MSMEs) play a strategic role in strengthening the local economy, including the fisheries sector, which has great potential to generate added value through product innovation. “Makmur Berjaya” MSME in Tampang Awang Village, Tatah Makmur District, Banjar Regency, is a catfish farming business facing challenges of low profit margins from selling fresh products. This community service program aimed to improve the knowledge and skills of MSME members in the downstream process of catfish farming into shredded catfish products using appropriate technology. The program was carried out in two stages: education and hands-on training through demonstration. A total of 10 participants, consisting of the owner and workers, were involved. Knowledge evaluation was conducted using pre-test and post-test questionnaires that had been tested for validity and reliability. Data were analyzed using the N-Gain Score and paired t-test to measure improvement. The results indicated a significant improvement in participants’ knowledge. Prior to the intervention, 70% of participants were in the low knowledge category, whereas after the education session, 60% achieved the good category. The N-Gain Score of 71.50% reflected the effectiveness of the education in enhancing understanding. The paired t-test showed a mean score difference of 28.00 with a p-value of 0.000 (<0.05), confirming a statistically significant improvement. Moreover, the training activity encouraged participants’ active involvement in every production stage, thereby strengthening their technical skills. In conclusion, combining interactive education with practical training proved effective in enhancing MSMEs’ capacity for fisheries-based product innovation, while opening opportunities to improve competitiveness and business sustainability. Keywords: MSMEs; downstreaming; shredded catfish; education; training.
Penguatan kewirausahan melalui bahasa iklan dan branding produk olahan puding labu kuning sebagai upaya persuasi mencegah angka stunting pada masyarakat Batang Hilir Ratna Restapaty; Ema Khairunnisa Artha; Lisa Setia; Dicky Septiannoor Khaira
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 8, No 3 (2024): September
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v8i3.25373

Abstract

AbstrakPengabdian Masyarakat Kewirausahaan merupakan bentuk wirausaha yakni produk yang memiliki nilai bisnis yang sangat menarik apabila dikembangkan untuk kesejahteraan masyarakat. Kegiatan pengabdian kepada masyarakat yang melibatkan ibu rumah tangga, ibu-ibu posyandu, mahasiswa dan dosen yang berfokus pada tema kewirausahaan. Kegiatan Pengabdian Masyarakat di Kecamatan Batang Ilir, Kabupaten Banjar, Kalimantan Selatan. Tujuan dilaksanakan kegiatan pengabdian masyarakat dapat membantu dalam berinovasi wirausahaan dengan penggunaan bahasa iklan untuk branding produk yang memanfaatkan bahan pangan labu kuning. Sumber pertanian wilayah Martapura Barat sebagian besar ialah labu kuning. Pengabdian masyarakat yang dilaksanakan juga bertujuan untuk  menekan angka stunting dengan kewirausahaan. Berdasarkan data hasil Survei Status Gizi Indonesia (SSGI) Kabupaten Banjar menempati urutan pertama dengan angka stunting tertinggi di Kalimantan Selatan, mencapai 40,2 Persen pada tahun 2021. Pemanfaatan sumber daya alam ini sebagai wadah inkubasi bisnis melalui branding labu kuning. Kegiatan yang dihadiri sebanyak 40 masyarakat dan Kader Posyandu, tim dosen dan tim mahasiswa dapat menarik minat peserta dalam melakukan Industri kecil rumahan yang dipasarkan secara langsung atau online terbukti sebagai bentuk luaran yang diharapkan bahawa adanya kegiatan berkelanjutan yaitu akan dilakukannya pendampingan. Pelaksanaan kegiatan ini meggunakan metode penyuluhan dan pelatihan dengan pemberian informasi dan cara pembuatan produk pangan labu kuning menjadi puding dan donat lalu diberikan kemasan desain yang menarik. Kegiatan pendampingan penguatan kewirausahaan melalui branding produk pangan labu kuning. untuk menciptakan UMKM baru yang berupa Industri Rumah Tangga (IRT) Kata kunci: kewirausahaan; ad language; stunting Abstract Community Service Entrepreneurship is a form of entrepreneurship, namely products that have very attractive business value if developed for the welfare of society. Community service activities involving housewives, posyandu mothers, students and lecturers who focus on the theme of entrepreneurship. Community Service Activities in Batang Ilir District, Banjar Regency, South Kalimantan. The aim of carrying out community service activities is to help in entrepreneurial innovation by using advertising language for branding products that use pumpkin as a food ingredient. The agricultural source for the West Martapura region is mostly yellow pumpkin. The community service carried out also aims to reduce stunting rates with entrepreneurship, this is a structural change in the economic sector, innovation carried out to create changes to create a business (Based on data from the Indonesian Nutrition Status Survey (SSGI) Banjar Regency ranks first in terms of numbers The highest stunting is in South Kalimantan, reaching 40.2 percent in 2021. The use of natural resources is assisted as a forum for business incubation through yellow pumpkin branding. The activity, which was attended by as many as 40 people and Posyandu Cadres, lecturers and student teams, was able to attract participants in carrying out small home industries that were marketed directly or online, which was proven as an expected form of output that sustainable activities would be carried out, namely mentoring. The implementation of this activity uses counseling and training methods by providing information and how to make yellow pumpkin food products into puddings and donuts and then given attractive design packaging. Assistance activities to strengthen entrepreneurship through branding yellow pumpkin food products. to create new MSMEs in the form of Household Industries (IRT) Keywords: entrepreneurship; ad language; stunting
Co-Authors Adies Riyana Adies Riyana Andri Nur Rahman Andri Nur Rahman Artha, Ema Khairunnisa Aulia Ramadhani Ayanti, Bio Putri Bandawati Bandawati Bandawati Bandawati Bandawati, Bandawati Cast Torizellia Ema Khairunnisa Artha Lisa Setia Lisa Setia Lisa Setia Nafila, Nafila Prihandini, Yustin Ari Puspawati, Puspawati Putri Kartika Sari Rahmat Hidayat Ratna Restapaty Restapaty, Ratna Rinto Widyanto Riyana, Adies Setia, Lisa Siti Wafroh Yustin Ari Prihandini Yustin Ari Prihandini