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All Journal DedikasiMU: Journal of Community Service Dedikasi: Jurnal Pengabdian Kepada Masyarakat Padma: Jurnal Pengabdian Kepada Masyarakat Jurnal Penelitian Pendidikan
Meddiati Fajri Putri
Universitas Negeri Semarang
Religion Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Medicine & Pharmacology Public Health Social Sciences Other

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Diversifikasi Produk Olahan Ikan Sebagai Upaya Penguatan Unit Usaha Produksi di Program Studi PKK Unnes : Diversification of Processed Fish Products as an Effort to Strengthen Production Business Units in the Family Welfare Education Program, Universitas Negeri Semarang Meddiati Fajri Putri; Asih Kuswardinah; Bambang Triatma; Moch Faizal Rachmadi; Arina Haque; Moh Muttaqin; Thamrin Thamrin; Zaimatun Nabilah; Sultan Ahmad El Hakim
Bestari: Jurnal Pengabdian Kepada Masyarakat Vol 6 No 1 (2026): Januari 2026
Publisher : Sekolah Tinggi Keguruan dan Ilmu Pendidikan (STKIP) Melawi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46368/dpkm.v6i1.4896

Abstract

Abstrak Perkembangan industri makanan modern mendorong meningkatnya kebutuhan akan produk pangan yang praktis, sehat, dan bernilai gizi tinggi. Unit Produksi Program Studi Pendidikan Kesejahteraan Keluarga (PKK) Fakultas Teknik Universitas Negeri Semarang (FT UNNES) memiliki potensi untuk mengembangkan produk olahan ikan modern, namun masih menghadapi permasalahan berupa keterbatasan variasi produk, ketergantungan kegiatan produksi pada mata kuliah usaha produksi, serta belum optimalnya pengelolaan usaha dan pelayanan pelanggan. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk memperkuat Unit Usaha Produksi PKK FT UNNES melalui diversifikasi produk olahan ikan modern dan peningkatan keterampilan kewirausahaan. Metode pelaksanaan meliputi pelatihan dan workshop pengolahan bakso ikan, siomay ikan, dan pempek ikan, pelatihan pelayanan pelanggan, serta penguatan keterampilan entrepreneur dan entrepreneurship. Kegiatan ini diharapkan mampu meningkatkan kapasitas dan keberlanjutan Unit Produksi, meningkatkan kualitas dan daya saing produk, serta memberikan dampak positif terhadap peningkatan pendapatan dan kepuasan konsumen. Kata kunci: Pengolahan Ikan, Teknologi Pangan, Pangan Modern Diversifikasi Produk, Unit Produksi Abstract The development of the modern food industry is driving an increasing need for practical, healthy, and nutritious food products. The Production Unit of the Family Welfare Education (PKK) Study Program, Faculty of Engineering, Semarang State University (FT UNNES), has the potential to develop modern processed fish products, but still faces problems such as limited product variety, dependence on production activities on production business courses, and suboptimal business management and customer service. This community service activity aims to strengthen the PKK FT UNNES Production Business Unit through diversification of modern processed fish products and improving entrepreneurial skills. The implementation method includes training and workshops on processing fish balls, fish dumplings, and fish pempek, customer service training, and strengthening entrepreneurial and entrepreneurship skills. This activity is expected to increase the capacity and sustainability of the Production Unit, improve product quality and competitiveness, and have a positive impact on increasing income and customer satisfaction. Keywords: Fish Processing, Food Technology, Modern Food Product Diversification, Production Unit
Inovasi Diversifikasi Produk Sebagai Penguatan Ketahanan Pangan Pada Program Makan Bergizi Gratis (MBG) di Jawa Tengah Meddiati Fajri Putri; Moh Muttaqin; Maria Krisnawati; Moch Faizal Rachmadi; Arina Haque; Thamrin Thamrin; Zaimatun Nabilah; Sultan Ahmad El Hakim
PADMA Vol 5 No 2 (2025): JURNAL PENGABDIAN KEPADA MASYARAKAT (PADMA)
Publisher : LPPM Politeknik Piksi Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56689/padma.v5i2.2563

Abstract

Program Makan Bergizi Gratis (MBG) merupakan kebijakan strategis pemerintah dalam meningkatkan kualitas gizi dan ketahanan pangan masyarakat, khususnya kelompok rentan. Namun, implementasi program ini di Provinsi Jawa Tengah masih menghadapi berbagai tantangan, antara lain keterbatasan diversifikasi menu, rendahnya inovasi produk pangan, serta belum optimalnya pemanfaatan potensi pangan lokal. Kondisi tersebut berpotensi menghambat keberlanjutan dan efektivitas Program MBG dalam jangka panjang termasuk pada mitra kegiatan yaitu PT Gembul Berkah Lautan Makmur, Kab. Rembang. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk mengembangkan inovasi diversifikasi produk pangan berbasis sumber daya lokal sebagai upaya penguatan ketahanan pangan dalam pelaksanaan Program MBG di Jawa Tengah. Metode pelaksanaan meliputi sosialisasi, pelatihan, penerapan teknologi, pendampingan dan evaluasi serta keberlanjutan program. Hasil yang diharapkan dari kegiatan ini adalah tersusunnya model diversifikasi produk pangan inovatif yang aplikatif dan berkelanjutan, peningkatan kapasitas sumber daya manusia dalam pengolahan pangan bergizi, serta meningkatnya kualitas dan variasi menu pada Program MBG. Secara keseluruhan, kegiatan ini diharapkan mampu berkontribusi terhadap penguatan ketahanan pangan daerah, peningkatan kualitas gizi masyarakat, serta mendukung pencapaian tujuan pembangunan berkelanjutan melalui pemanfaatan pangan lokal yang inovatif dan bernilai tambah.
Optimalisasi Usaha Minuman Teh Kekinian di Bestea Semarang, Desa Karangtempel, Kecamatan Semarang Timur, Kota Semarang Meddiati Fajri Putri; Juwita Ria Rumondang; Moch Faizal Rachmadi; Arina Haque; Thamrin Thamrin; Zaimatun Nabilah; Sultan Ahmad El Hakim
PADMA Vol 5 No 1 (2025): JURNAL PENGABDIAN KEPADA MASYARAKAT (PADMA)
Publisher : LPPM Politeknik Piksi Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56689/padma.v5i1.2564

Abstract

Tea drinks have become an integral part of everyday life for Indonesians, especially in large cities. The development of the beverage industry has led to product diversification, encompassing a variety of traditional and modern tea variants, such as bubble tea and milk tea, catering to diverse consumer tastes. Globalization and modernization have also played a significant role in increasing the accessibility and variety of tea drinks in Indonesia, while innovative marketing and smart promotions have boosted the popularity and market penetration of contemporary tea beverage businesses like BesTea Semarang. However, it is crucial for businesses to maintain product quality, hygiene, and service to maintain and improve customer satisfaction and competitiveness in an increasingly competitive market. Contemporary tea beverage businesses like BesTea Semarang face numerous challenges. The main challenges are bee infestations due to the use of refined sugar in production, as well as declining sales during unfavorable weather conditions. Furthermore, there are issues with waste management and a lack of employee knowledge about customer service. As a solution, the community service team provides training and mentoring on the production of healthy herbal tea beverages, natural methods for repelling bees, and improving customer service. The results of the community service activities demonstrated improved product quality through diversification of herbal teas based on peppermint and spices, as well as enhanced human resource capacity in customer service. The implementation of this solution successfully increased sales and customer satisfaction at BesTea Semarang.
Training on the Folklore Nasi Menangis as a Form of Oral Tradition Appreciation, Food Waste Mitigation, and Mindful Eating Habituation for the Parents of Students at SD Negeri 01 Ngijo, Semarang Muzakki Bashori; Wasino Wasino; Meddiati Fajri Putri; Inez Kalyana Azmi; Abdul Rozaq; Herlina Putri Khawismaya; Rahma Danisa Eka Safitri
Jurnal Penelitian Pendidikan Vol. 41 No. 2 (2024): October 2024
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/80ca1q76

Abstract

This community service program aims to conduct storytelling training on the folklore "Nasi Menangis" as a means to enhance appreciation for oral traditions, reduce food waste, and foster the habit of mindful eating among students of SD Negeri 01 Ngijo, Semarang. The Nasi Menangis folklore conveys moral messages about respecting food and the importance of minimizing food waste. Through a series of training activities, parents of the students are encouraged to understand and appreciate the rich local culture embedded in the folklore. Additionally, they gain insights into the significance of mitigating food waste to support environmental sustainability. This program also introduces the concept of mindful eating practicing full awareness while eating to help students develop healthier and more sustainable eating habits. The implementation of the program involves collaboration between the school, educators, parents, and students. An evaluation process measures the program’s impact on the parents’ efforts to improve students' understanding of oral traditions, food waste mitigation, and mindful eating habits. It is hoped that this program will not only provide educational benefits to the students but also encourage the preservation of local culture, reduce food waste, and shape a generation more conscious of the importance of environmental sustainability and health through wise eating practices.
PEMBERDAYAAN UMKM OLAHAN IKAN BANDENG KOTA SEMARANG BERBASIS IMPLEMENTASI IPTEK, INOVASI PRODUK DAN DIGITAL MARKETING Widya Aryadi; Moch Faizal Rachmadi; Meddiati Fajri Putri; Widya Prananta; Moh Muttaqin; Arina Haque
DedikasiMU : Journal of Community Service Vol. 7 No. 4 (2025): Desember
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/dedikasimu.v7i4.10761

Abstract

Kota Semarang, menjadi daerah dengan berbagai potensi unggulan termasuk diantaranya adalah sektor perikanan bandeng. Bandeng juga telah menjadi oleh-oleh dan ciri khas tersendiri bagi para wisatawan/masyarakat yang bersinggah maupun berkunjung di Kota Semarang. Selama ini, olahan bandeng masih hanya diolah menjadi bandeng preso/duri lunak, tahu bakso dan pepes yang dijadikan oleh-oleh Kota Semarang, belum ada upaya diversifikasi produk lain sehingga lebih beragam. Disamping itu, teknologi yang digunakan mayoritas pelaku UMKM juga masih sederhana, minim kapasitas sehingga tidak efektif dan efisien serta kurang mampu meningkatkan profitabilitas usaha bandeng. Oleh karena itu, optimalisasi mengolah ikan bandeng untuk meningkatkan nilai tambah (added value) dan nilai ekonomis (economic value) sangat dilakukan. Metode pengabdian yang dilakukan adalah dengan sosialisasi, pelatihan, penerapan teknologi, pendampingan dan evaluasi serta keberlanjutan program. Teknologi dan inovasi yang diterapkan pada mitra sasaran, diantaranya adalah panci presto, vacuum sealer dan mesin penggiling daging untuk meningkatkan produktivitas sekaligus profitabilitas usaha pada aspek produksi. Disamping itu, diversifikasi produk juga dilakukan mengolah ikan bandeng menjadi beranekaragam olahan pangan, yaitu siomay, pempek dan kerupuk ikan bandeng. Pendampingan kewirausahaan, desain kemasan dan pemasaran juga turut serta dilakukan. Upaya pemasaran yang dilakukan adalah dengan intensifikasi sistem digital sehingga mampu menarik konsumen, transaksi pembelian, compulsive buying maupun mekanisme strategi pemasaran lainnya.
Co-Authors Abdul Rozaq Arina Haque Asih Kuswardinah Bambang Triatma, Bambang Herlina Putri Khawismaya Inez Kalyana Azmi Juwita Ria Rumondang Maria Krisnawati Moch Faizal Rachmadi Moh Muttaqin Muzakki Bashori Prananta, Widya Rahma Danisa Eka Safitri Sultan Ahmad El Hakim Thamrin Wasino Wasino Widya Aryadi Zaimatun Nabilah