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All Journal E-Dimas: Jurnal Pengabdian kepada Masyarakat IJIS Edu : Indonesian Journal of Integrated Science Education
Siti Fatonah
Universitas PGRI Semarang
Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Education Social Sciences Other

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Pemberdayaan Masyarakat Kelompok PKK Desa Kesongo dalam Pengolahan Makanan Berbahan Kearifan Lokal Ismatul Khasanah; Dini Rakhmawati; Venty Venty; Siti Fatonah
E-Dimas: Jurnal Pengabdian kepada Masyarakat Vol 14, No 3 (2023): E-DIMAS
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/e-dimas.v14i3.13012

Abstract

Aneka Olahan Makanan Berbahan Kearifan Lokal Desa Kesongo Tuntang menjadi pilihan tema dikarenakan potensi lokal yang melimpah dari hasil tangkapan perairan di sekitar Desa Kesongo. Hasil perairan berupa ikan gabus, ikan mujair, dan jenis ikan air tawar lainnya serta udang. Hasil tangkapan air tawar selama ini hanya dikonsumsi secara langsung sebagai pauk, atau dijual secara langsung ke pasar tradisional. Warga masih belum memiliki keterampilan dalam mengolah aneka makanan berbahan ikan dan nabati lainnya. Kegiatan PKM ini dilaksanakan dalam bentuk penyuluhan, pendampingan dan praktik langsung. Ikan dapat diolah dengan campuran berbahan lokal lainnya seperti jagung, ubi dan kentang menjadi siomay, nugget ikan, otak-otak ikan, serta stick ikan. Hasil kegiatan PKM ini dipublikasikan pada koran Wawasan dan artikel PKM ini dipublikasikan di jurnal ilmiah bereputasi. Kegiatan pengabdian kepada masyarakat ini ditujukan untuk pemberdayaan masyarakat Desa Kesongo, Kecamatan Tuntang, Kabupaten Semarang melalui pengolahan aneka olahan makanan dengan sumber daya alam lokal. Teknologi tepat guna yang dilatihkan adalah pengolahan ikan air tawar dan bahan nabati lainnya menjadi berbagai produk olahan pangan. Kegiatan dilaksanakan dalam bentuk pelatihan dan pendampingan masyarakat untuk menguasai keterampilan pengolahan ikan air tawar. Ikan air tawar dapat diolah menjadi cemilan sehat padat bernutrisi seperti bakso ikan, nugget ikan, sempolan ikan dan stik ikan. Produk cemilan sehat dapat dijadikan produk olahan pangan untuk dipasarkan.
Analysis of Need for Development of STEAM-SDGS Based Science and Science Learning Tools on Energy Material and Its Changes to Increase Creativity and Science Process Skills of Vocational School Students Hindradi Hindradi; Fenny Roshayanti; Nur Khoiri; Siti Fatonah
IJIS Edu : Indonesian Journal of Integrated Science Education Vol 7, No 2 (2025): July 2025
Publisher : UIN Fatmawati Sukarno Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29300/ijisedu.v7i2.6966

Abstract

The Industrial Revolution 4.0 requires human resources in the world of work to be of good quality and competent in their field of competence. Therefore, educators must be able to innovate in science learning. 21st-century learning must be relevant to developments in science and technology. Students' potential that can be developed in facing the 21st century includes creativity and science process skills in learning. School science learning often tends to be boring and does not develop creativity and science process skills. The development of STEAM-SDGS-based learning tools with the Project Based Learning model is needed to meet the demands of education in the 4.0 era. This research aims to analyze the need to develop STEAM-SDGS-based learning tools. This type of research is survey research using quantitative descriptive research methods. The population in this study were all class X students at SMKS Bhakti Mulia Wonogiri, with a research sample of 62 students. The research was conducted in May 2024. The data collection technique used a questionnaire with a modified Likert scale with four answer choices: strongly agree, agree, disagree, and strongly disagree. The research results showed that the statements submitted to respondents obtained a percentage of 11% -40%, which fell into the categories of strongly disagree and disagree. From these results, science and science learning tools are based on energy and its changes to increase vocational school students' creativity and science process skills.
Co-Authors Dini Rakhmawati Hindradi Hindradi Ismatul Khasanah Nur Khoiri Venty Venty