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All Journal LOSARI: Jurnal Pengabdian Kepada Masyarakat JURNAL INOVASI DAN PENGABDIAN MASYARAKAT INDONESIA
Nurhidajah
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Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Library & Information Science Public Health Social Sciences Transportation Other

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Pemanfaatan Hasil Samping Udang Menjadi Penyedap Rasa Alami Bagi Masyarakat Kelurahan Tambakrejo Nurhidajah; Yonata, Diode; Santoso, Wahyu Imam; Yuniarti, Nikmah; Puspitasari, Estiana
JURNAL INOVASI DAN PENGABDIAN MASYARAKAT INDONESIA Vol 3 No 1 (2024): Januari
Publisher : Fakultas Kesehatan Masyarakat, Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jipmi.v3i1.204

Abstract

Latar belakang: Udang merupakan salah satu produk unggulan dan tercatat sebagai komoditas terbesar kedua penyumbang nilai ekspor perikanan Jawa Tengah. Dengan tingginya produksi olahan udang menghasilkan hasil samping yang berpotensi mencemari lingkungan. Oleh karena itu dibutuhkan inovasi agar dapat mengatasi permasalahan tersebut serta mingkatkan pendapatan masyarakat khususnya warga Kelurahan Tambakrejo. Tujuan: untuk meningkatkan nilai tambah hasil samping udang yang diolah menjadi penyedap rasa alami sebagai produk inovatif warga di Kelurahan Tambakrejo. Metode: Pelaksanaan kegiatan pengabdian kepada masyarakat terdiri dari beberapa tahapan, diantaranya yaitu: pemantauan awal dan sosialisasi kegiatan; pembuatan penyedap rasaa; pelaksanaan program; pembuatan laporan dan luaran kegiatan. Hasil: Hasil yang dicapai dari program pengabdian kepada masyarakat ini adalah produk penyedap rasa alami berbahan dasar hasil samping olahan udang. Kesimpulan: masyarakat di Kelurahan Tambakrejo memiliki alternatif pengolahan hasil samping udang guna meningkatkan ekonomi mereka. _________________________________________________________________________________ Abstract Background: Shrimp is one of the superior products and is listed as the second largest commodity contributing to the value of Central Java's fishery exports. The high production of processed shrimp produces by-products that have the potential to pollute the environment. Therefore, innovation is needed to overcome these problems and increase people's income, especially residents of Tambakrejo Village. Objective: to increase the added value of shrimp by-products which are processed into natural flavorings as innovative products for residents in Tambakrejo Village. Method: Implementation of community service activities consists of several stages, including initial monitoring and socialization of activities; making flavorings; program implementation; preparation of reports and output of activities. Result: The results achieved from this community service program are natural flavoring products made from processed shrimp by-products. Conclusion: people in Tambakrejo Village have alternative processing of shrimp by-products to improve their income.
Pelatihan Diversifikasi Olahan Produk berbahan Beras Hitam untuk Meningkatkan Nilai Ekonomi di Desa Glesungrejo Kabupaten Wonogiri M. Al Haris; Nurhidajah; Amin Samiasih; Fitri Anjani; Alya Febriyani; Ayesha Nayla Salsadella; Anne Mutiara Wardani; Aulia Dewi Gustiarni; Syafina Amira Firdaus; Ilham Khairul Anam; Marsela Ayu Irdiana; Miftakhurizki; Mualim Tahari
LOSARI: Jurnal Pengabdian Kepada Masyarakat Vol. 7 No. 2 (2025): Desember 2025
Publisher : LOSARI DIGITAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53860/losari.v7i2.528

Abstract

Glesungrejo Village, located in Baturetno Subdistrict, Wonogiri Regency, possesses considerable agricultural potential, with the majority of its population engaged in farming. Nevertheless, this potential has not yet provided optimal contributions to the local economy due to limitations in managing agricultural products to enhance their added value. This condition underscores the need for integrative strategies that can link the utilization of natural resources with the strengthening of the local economy in a sustainable manner. Through a grant from the Ministry of Education, Culture, Research, and Technology under the Community Empowerment scheme, the Student Executive Board of the Faculty of Agricultural Science and Technology, Universitas Muhammadiyah Semarang (BEM FSTP UNIMUS), initiated a program to develop innovations in local agricultural products. The program involved the Women Farmers’ Group (Kelompok Wanita Tani/KWT) as the primary partner in improving product quality and added value, with a focus on the flagship commodity of black rice. The outcomes demonstrated a significant improvement in participants’ understanding of black rice processing, ranging from drying using a cabinet dryer, flour production, to the formulation of food products such as cookies, snack bars, muffins, and herbal beverages. In addition to technical skill enhancement, participants were also able to operate production equipment independently. The establishment of micro-enterprises and the emergence of local cadres as community facilitators serve as indicators of the program’s success in fostering socio-economic empowerment based on post-harvest innovation. Overall, this initiative contributes to strengthening community capacity and enhancing the competitiveness of agricultural products.
Co-Authors Alya Febriyani Amin Samiasih Anne Mutiara Wardani Aulia Dewi Gustiarni Ayesha Nayla Salsadella Diode Yonata Fitri Anjani Ilham Khairul Anam M. Al Haris Marsela Ayu Irdiana Miftakhurizki Mualim Tahari Puspitasari, Estiana Syafina Amira Firdaus Wahyu Imam Santoso Yuniarti, Nikmah