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PENINGKATAN NILAI EKONOMI KELOMPOK PENERIMA MANFAAT PROGRAM KELUARGA HARAPAN MELALUI PENGUATAN DIGITAL MARKETING BERBASIS CANVA: STUDI KASUS PADA PEMASARAN SAYURAN DI KARANGREJO, METRO Etik Puji Handayani; Tri Aristi Saputri; Krisnarini
Prosiding Seminar Nasional Pengabdian Kepada Masyarakat Vol. 5 No. 1 (2024): PROSIDING SEMINAR NASIONAL PENGABDIAN KEPADA MASYARAKAT - SNPPM2024
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Negeri Jakarta

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Abstract

This community service activity was conducted to empower the beneficiaries of the Family Hope Program  (PKH) in Karangrejo, North Metro, Metro City, through digital marketing training using Canva. The  group faced challenges in marketing their agricultural products, such as water spinach, spinach, pakcoy,  and eggplant. These issues were addressed by providing training on using Canva as a tool to design  attractive and effective promotional content, along with an introduction to digital marketing strategies  via social media. The methods employed included participatory approaches, hands-on training, and  assistance in applying marketing strategies. The results of this activity showed a significant improvement  in the participants' skills in utilizing digital technology for promotion, expanded promotional reach on  social media, and a 40% increase in agricultural product sales. Despite challenges in accessing  technology, this program successfully enhanced the economic independence of the beneficiaries. In  conclusion, Canva-based digital marketing training proved to be an effective strategy for improving  marketing capacity and economic income in rural communities. It is hoped that this program can be  replicated in other regions with better technological support. Keywords: digital marketing; canva; vegetable marketing; family hope program; economic  empowerment Abstrak Kegiatan pengabdian masyarakat ini dilakukan untuk memberdayakan kelompok penerima manfaat  Program Keluarga Harapan (PKH) di Karangrejo, Metro Utara, Kota Metro melalui pelatihan digital  marketing berbasis Canva. Kelompok ini mengalami kendala dalam pemasaran hasil pertanian mereka,  seperti kangkung, bayam, pakcoy, dan terong. Permasalahan ini dipecahkan dengan memberikan  pelatihan penggunaan Canva sebagai alat untuk mendesain konten promosi yang menarik dan efektif,  serta pengenalan strategi pemasaran digital melalui media sosial. Metode yang digunakan meliputi  pendekatan partisipatif, pelatihan langsung, dan pendampingan dalam penerapan strategi pemasaran.  Hasil dari pengabdian ini menunjukkan peningkatan signifikan dalam keterampilan peserta dalam  memanfaatkan teknologi digital untuk promosi, jangkauan promosi yang lebih luas di media sosial, serta  peningkatan penjualan produk pertanian sebesar 40%. Meskipun ada tantangan dalam akses teknologi,  program ini berhasil meningkatkan kemandirian ekonomi kelompok penerima manfaat. Kesimpulannya,  pelatihan digital marketing berbasis Canva merupakan strategi efektif untuk meningkatkan kapasitas pemasaran dan pendapatan ekonomi kelompok masyarakat di daerah pedesaan. Program ini diharapkan  dapat direplikasi di wilayah lain dengan dukungan teknologi yang lebih baik. Kata Kunci: digital marketing;, canva; pemasaran sayuran; program keluarga harapan; pemberdayaan ekonomi
AKTIVITAS ANTIOKSIDAN DAN BAKTERI ASAM LAKTAT KIMCHI PAKCOY AKIBAT KONSENTRASI GARAM DAN LAMA FERMENTASI Khasbullah, Fizzaria Khasbullah; Windu Mangiring; Krisnarini; Nurleni Kurniawati
Jurnal Agroindustri Vol. 14 No. 1 (2024): May 2024
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.14.1.77-86

Abstract

Kimchi is a functional dish made of vegetable that can be made by spontaneous fermentation. Kimchi is a representative traditional fermented and ethnic dish in Korea that has been reported as a healthy food. Commonly, its raw material is Napa cabbage but nowadays its raw material can be from various vegetables, one of them is pakcoy. Among mustard greens, Napa cabbage and pakcoy, pakcoy contains the lowest Carotenoid while Napa cabbage (Brassica Juncea L.) contains the lowest Carotenoid. This research aimed to find out the activity of Lactic Acid Bacteria (LAB) and the antioxidant in pakcoy kimchi caused by salt concentration and fermentation duration. Experimental design by two factors, the first factor (S) was concentration of salt (2%, 4%, and 6%) and the second factor (F) was fermentation duration (2 days, 4 days, and 6 days) with three repetitions. The data was presented in form of diagram then, the result was discussed descriptively. Kimchi was made by mixing supporting material and salt smeared on pakcoy, kept in glass jar and subsequently fermented. The observation was done by LAB activity test with Total Plate Count (TPC) method and antioxidant activity by Diphenyl picrylhydrazin (DPPH) method. The research finding showed that concentration of salt and fermentation duration affected the total of LAB and antioxidant activity. The increase of salt concentration caused the decrease of LAB total, while the increase of fermentation duration caused the increase of LAB total. The increase of salt concentration and fermentation duration caused the decrease of antioxidant activity. The highest antioxidant activity was 86.35%, while the highest LAB content was 4.4x1011CFU/mL.