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All Journal Journal of Indonesian Economy and Business KEUDA : JURNAL KAJIAN EKONOMI DAN KEUANGAN DAERAH JOURNAL OF APPLIED MANAGERIAL ACCOUNTING Jurnal Akuntansi dan Bisnis The Indonesian Journal of Accounting Research Economics and Digital Business Review JAKED International Journal of Community Service Jurnal Akuntansi, Audit dan Aset (AAA) JOURNAL OF HUMANITIES, SOCIAL SCIENCES AND BUSINESS (JHSSB) The Community Engagement Journal Journal of Management, Accounting, General Finance and International Economic Issues (MARGINAL) International Journal of Community Service (IJCS) Indo-Fintech Intellectuals: Journal of Economics and Business MULTIPLE: Journal of Global and Multidisciplinary Celebes Journal of Community Services
Meinarni Asnawi, Meinarni
Universitas Cenderawasih
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Journal : International Journal of Community Service (IJCS)

 1 
Community Empowerment Through Training on Making Sago Biscuit in Gwinjaya Village, Bonggo District, Sarmy Regency, Papua Province Gunaedi, Tri Gunaedi; Lisye Iriana Zebua; Meinarni Asnawi; Tri Wiyono
IJCS: International Journal of Community Service Vol. 2 No. 2 (2023): IJCS: International Journal of Community Service
Publisher : PT Inovasi Pratama Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55299/ijcs.v2i2.600

Abstract

Gwinjaya is a village in Bonggo District, developed from the SP4 (Settelement Unit) transmingration settlement land in Bonggo district. The people mainly make their living as farmers and mostly grow peanuts and cultivating sago flour which comes from the sago plant. The abundant harvest has not yet been processed into food which has a higher selling value and is more durable. Through training in making biscuits made from sago flour and peanuts as well as sugar and spices , it is hoped that new etreprenuers can be formed with biscuit sago commodities. Tha training was carried out by demonstrating biscuit making and continued with participants trying to make biscuits. The resulting product was then tested organaoleptically to determine the quality and preference of the biscuits produced compared to biscuits sago sold on the market. The results of the activities that have been carried out show that the mothers in the village Gwinjaya, which is part of the Gwinjaya Village-Owned Enterprices , has been able to make biscuits made from sago flour well. The results of organoleptic testing produced with three other biscuit products on the market, showing that the respondents expressed their liking for the products they produced as seen from taste, smell, aroma and color parameters
Training and Guidance for the business unit, a village-owned enterprise of Mekar Jaya, Gwinjaya Village, East Bonggo District, Sarmi Regency, Papua Province, in Making Sago Soy Sauce Gunaedi, Tri; Suyono, Ign Joko; Asnawi, Meinarni
International Journal of Community Service (IJCS) Vol. 4 No. 2 (2025): July-December
Publisher : PT Inovasi Pratama Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55299/ijcs.v4i2.1573

Abstract

Training and Guidance for the business unit, a village-owned enterprise of Mekar Jaya, Gwinjaya Village, East Bonggo District, Sarmi Regency, Papua Province, in Making Sago Soy Sauce aims to provide skills in making soy sauce with additional nutrition derived from sago flour. Sago flour, in addition to being a nutritional supplement, is also a natural thickener added to sago soy sauce. The activity was carried out by socializing the importance of partnering with academics in producing products and their marketing. In addition, together with the participants, they made sago soy sauce based on the procedures that have been explained, after the sago soy sauce was successfully made, the quality and level of preference were tested with an organoleptic test compared to soy sauce on the market with a Likert scale (very much like, very much like, like, somewhat like, less like, and dislike) with parameters (taste, smell, texture, aroma and color). Additional material in the form of marketing aspects began with determining the cost price and marketing strategies. After participating in the training and guidance, participants were able to make sago soy sauce and were able to determine the cost price. The results of the organoleptic test showed that, on average, the respondents showed a level of liking for the taste, smell, texture, aroma, and color of the sago soy sauce product they produced.
Co-Authors . S. Sesa, Pascalina V. A. Nurjannah, Rizka A. Patty, Maria Aaron M. A. Simanjuntak Adolf Z. D. Siahay Agustinus Salle Agustinus Salle Agustinus Salle, Agustinus Alfiana Antoh, Alfiana Anthonius H. Citra Wijaya Anto, Alfiana Asri Maria Magdalena Tamba ASRIDA ASRIDA Belo, Berlian Ritha Cornelia Desiana Matani Cornelia Matani Daat, Sylvia Christina Daryono Daryono Deisyi, Yulita Erwin Siahaya Estepanus Lolo Kassa Fatma Yunus Fitri Dwinarian Gabriel Yusuf Adhi Nugroho Gunaedi, Tri Gunaedi Hadrian Ersa Tuari Hesty T. Salle Hesty Theresia Salle Ign Joko Suyono Ilwanti, Yulia Irda Nurhamsyah Irma Yanti Jamhari Jamhari K. Allo Layuk, Paulus Kambuaya, Quincy F. Kurniawan Patma L, Lynda Layuk, Paulus K. Allo LISYE IRIANA ZEBUA Manur Sitinjak Maria Cristine Andiko Mariolin Ance Sanggenafa Marisa Setiawati Muhamad Maylen Kambuaya Moses Demetouw Muhammad Djatmiko Novalia Herlina Bleskadit Novi Trihadi Novijanti A. R. Temaluru Pahabol, Yeniva Pangayow, Bill J.C Paru, Sara M. Pascalina Sesa Pascalina V. S Sesa Paulus K. Allo Layuk Paulus K. Allo Layuk Prihatining Tyas Dwi Rama Soyan Arung Lamba Randalayuk, Christina Rosalin Ledi Diana Anauw Rudiawie Larasati Sagala, Febriana Sambara, Elisha Jansen Sandra Sukmaning Adji Sara Marlyn Paru Sesa, Pascalina V.S. Simanungkalit, Lisnawati Siti Rofingatun Stephanny Inagama Timisela Susilo, Yustinus Tito Syaikhul Falah Tangka, Etni Tri Gunaedi Tri Wiyono Ulfah Rizky Muslimin Utari Ardiniamalia V.S Sesa, Pascalina Wayoi, Encun Yuliana Idjare Westim Ratang Wijaya, Anthonius H. C. Wijaya, Anthonius H.C Wijaya, Anthonius H.C. Wonar, Klara Yumame, Leli Piska Yundy Hafizrianda Yustiono, Trio Rendra