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All Journal Jurnal Ilmiah Pangabdhi AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Inspirasi: Jurnal Pengabdian Masyarakat
Widianti, Erika
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Agriculture, Biological Sciences & Forestry Humanities Earth & Planetary Sciences Education Energy Environmental Science Social Sciences Other

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Pemberdayaan Warga Desa Tawangargo dalam Penggunaan Food Dehydrator Pada Produk Pangan Olahan Dried Fruit and Vegetable (Druive) Sanjaya, Yushinta Arsitina; Sarofa, Ulya; Suyuti, Ahmad; Widianti, Erika; Safa Asy’ari, Aidha
Jurnal Ilmiah Pangabdhi Vol 9, No 2: Oktober 2023
Publisher : LPPM Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/pangabdhi.v9i2.20055

Abstract

Fruits and vegetables are perishable commodities that require post-harvest handling such as drying processes to increase their life span. The inhabitants of Tawangargo Village work mostly as farmers, where the handling of fruits and vegetables commodities in fresh form or processed directly into various dishes. To increase the knowledge of the population, there is a need for training and exposure in the use of appropriate technology for food dehydrator as a tool for drying fruits and vegetables. The dedication program is carried out in the Tawangargo district of Karangploso district Malang with the aim of creating fruit and dry vegetables (druive) products through the design and training of the production of products with a process that is especially simple for members of the PKK. The results of the training are expected to enhance knowledge as well as to be an appropriate alternative technology product that can be used over a long period of time.
Sensory Evaluation of Flakes from Purple Sweet Potato Flour with the Addition of Edamame Flour Using the Just About Right (JAR) Method Widianti, Erika; Sarofa, Ulya; Kurnianto, Muhammad Alfid
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i2.440

Abstract

Sensory evaluation is a crucial activity in food product development and affects consumer preference, particularly for flake products. Flakes are foods in the form of thin or flaky pieces, generally made from cereal grains. The raw materials used in this study are purple sweet potato flour, which is high in starch (74.57%), and edamame flour, which is high in protein (36.15%). Different formulations will affect the formation of sensory attributes and characteristics of flake products. The sensory evaluation method used in this study is the Just About Right (JAR) method, aimed at analyzing the sensory attributes of flake samples that influence overall liking assessment (p-value < 0.05; panelist response percentage > 20%; and high mean drops), in order to determine the most optimal product formulation. Sensory evaluation of the product was conducted by testing 13 attributes using JAR and hedonic scales (overall liking). The data obtained were processed using XLSTAT 2024 software. Based on the analysis results, the F2 flake product formulation (80% Purple Sweet Potato Flour: 20% Edamame Flour) is the most optimal product formulation, where the attributes that need optimization are taste (Earthy – Sweet, p-value = 0.027) and aftertaste (Earthy, p-value = 0.0003).
SOSIALISASI PEMANFAATAN MEDIA SOSIAL INSTAGRAM GUNA MENINGKATKAN PENJUALAN PRODUK UMKM DI STASIUN GONDANGDIA Prasetyo, Tanjung; Widianti, Erika; Azmal, Haiqal; Simbolon, Igor Hizkia
Inspirasi: Jurnal Pengabdian Masyarakat Vol. 1 No. 3 (2024): Inspirasi: Jurnal Pengabdian Masyarakat
Publisher : Inspirasi: Jurnal Pengabdian Masyarakat

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Abstract

Kegiatan ini bertujuan untuk meningkatkan penjualan produk UMKM di Stasiun Gondangdia melalui pemanfaatan media sosial Instagram. Kegiatan pengabdian masyarakat ini melibatkan pelatihan dan pendampingan kepada para pelaku UMKM mengenai strategi penggunaan Instagram yang efektif. Fokus pelatihan mencakup pembuatan konten visual yang menarik, penggunaan fitur-fitur Instagram untuk promosi, dan teknik interaksi dengan pelanggan. Hasil dari kegiatan ini menunjukkan adanya peningkatan signifikan dalam jumlah pengikut akun Instagram UMKM dan peningkatan penjualan produk. Selain itu, para pelaku UMKM juga mengalami peningkatan pemahaman dan keterampilan dalam mengelola akun Instagram mereka. Dengan demikian, pemanfaatan media sosial Instagram terbukti menjadi alat pemasaran yang efektif untuk meningkatkan penjualan dan daya saing produk UMKM di era digital.
Co-Authors Azmal, Haiqal Kurnianto, Muhammad Alfid Safa Asy’ari, Aidha Sanjaya, Yushinta Arsitina Simbolon, Igor Hizkia Suyuti, Ahmad Tanjung Prasetyo Ulya Sarofa