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All Journal Jurnal PADAMU NEGERI (Pengabdian pada Masyarakat Bidang Eksakta) Jurnal Dehasen Mengabdi
Sahputra, Ikwan
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Kontribusi Pemanfaatan Ubi Jalar Ungu Menjadi Klepon Di Kota Bengkulu Anggraini, Sentri; Aristina, Selvin; Ilahi, M Dellan Anugrah; Pratama, Aldi Agung; Sahputra, Ikwan; Saputra, Zony Hendra; Sumartono, Eko
Jurnal PADAMU NEGERI (Pengabdian pada Masyarakat Bidang Eksakta) Vol. 4 No. 2 (2023)
Publisher : Perkumpulan Dosen Muda (PDM) Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37638/padamunegeri.v4i2.1038

Abstract

Tubers, one of which is sweet potato, is one of the local food production from plantations and agriculture in Bengkulu City.The potential of sweet potato as a raw material for the food industry is very large, given the abundant material resources available, due to easy cultivation and a short harvest period.Purple sweet potato is a food ingredient that has a high content of carbohydrate nutrients and a source of calories. Therefore, in some areas sweet potatoes are also used as a staple food. Sweet potatoes are also a source of vitamins and minerals. Vitamins contained in sweet potatoes are vitamin C and rich in vitamin A (beta-carotene), thiamin (vitamin B1) and riboflavin. While the minerals in sweet potatoes include iron (Fe), phosphorus (P) and calcium (Ca). The purpose of this activity is to process purple sweet potato into klepon which has a unique variation. Because klepon is generally green and filled with brown sugar and topped with grated coconut, various types of klepon made with several ingredients certainly have their own charm, especially regarding color. Purple sweet potato will give the klepon a natural purple color, and we also vary the klepon filling with chocolate bars and topped with chocolate mesis and grated cheese. 
Desain Kemasan Susu Segar dalam Upaya Peningkatan Daya Beli Di Desa Mekar Sari Saputra, Aditia; Saputra, Peni; Sahputra, Ikwan; Azhari, Diah; Khairil, Khairil; Nur’aini, Hesti; Fariadi, Herri
Jurnal Dehasen Mengabdi Vol 4 No 1 (2025): Maret-Agustus
Publisher : Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/jdm.v4i1.7902

Abstract

This community service activity focuses on packaging design for dairy products in Mekar Sari Village as a strategy to increase the selling value and competitiveness of local products. The main problem faced is the lack of brand identity and attractive packaging, which makes it difficult for products to compete in the market. Methods The service activity uses an observational approach and data triangulation through direct observation, informal interviews, and documentation. The result is the development of a packaging design that reflects the professionalism, freshness, and quality of the product, including the use of logos, modern visual design, and bilingual information. The campaign not only increased brand awareness but also provided training to the community on branding and marketing. Further recommendations include the use of eco-friendly packaging materials and storytelling on the packaging to create an emotional attachment with consumers.
Co-Authors Anggraini, Sentri Aristina, Selvin Diah Azhari Eko Sumartono, Eko Herri Fariadi, Herri Ilahi, M Dellan Anugrah Khairil Khairil Nur’aini, Hesti Pratama, Aldi Agung Saputra, Aditia Saputra, Peni Saputra, Zony Hendra