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All Journal NUSANTARA: Jurnal Pengabdian Kepada Masyarakat Safari : Jurnal Pengabdian Masyarakat Indonesia Jurnal Pengabdian Bukit Pengharapan
Truli Nugroho
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Arts Humanities Languange, Linguistic, Communication & Media Public Health Social Sciences Other

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PROGRAM KEMITRAAN DANGAN BALAI LATIHAN KERJA (BLK) BANYUWANGI DALAM KEGIATAN SERTFIKASI KOMPETENSI BIDANG PARIWISATA (HOUSE KEEPING) Truli Nugroho
Jurnal Pengabdian Bukit Pengharapan Vol. 2 No. 1 (2022)
Publisher : LPPM Institut Teknologi dan Bisnis Kristen Bukit Pengarapan

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Abstract

Tujuan dari pengabdian masyarakat ini untuk memberikan pengetahuan tambahan dan uji kompetensi profesi bidang pariwisata di Balai Latihan Kerja (BLK) Banyuwangi. Ada pun targetnya adalah peserta pelatihan kerja bidang pariwisata di Balai Latihan Kerja (BLK) Banyuwangi. Kegiatan ini akan sangat membantu peserta pelatihan kerja bidang pariwisata untuk mendapatkan sertifikat profesi sebagaimana diamanatkan Undang-Undang Nomor 13 Tahun 2003 tentang Ketenagakerjaan mengamanatkan pembentukan Badan Nasional Sertifikasi Profesi (BNSP) yang independen untuk melaksanakan sertifikasi kompetensi kerja bagi tenaga kerja, baik yang berasal dari lulusan pelatihan kerja dan/atau tenaga kerja yang telah berpengalama. Kegiatan yang akan dilakukan adalah sosialisasi dan pelatihan. Hasil dari kegiatan ini menghasilkan pelaku pariwisata dan restaurant yang kompeten di bidangnya dengan dikuatkan dengan bukti Sertifikat Kompetensi dalam bidang yang diujikan
Pendampingan Peningkatan Kualitas Produksi Pastry Pada Siswa-Siswi SMK Kristen Surakarta Edy, Irwan; Kristian Faskahariyanto; Suryo Adinugroho; Alexander Mario Retto Djong; Truli Nugroho
SAFARI :Jurnal Pengabdian Masyarakat Indonesia Vol. 5 No. 3 (2025): Juli : SAFARI :Jurnal Pengabdian Masyarakat Indonesia
Publisher : BADAN PENERBIT STIEPARI PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/safari.v5i3.2718

Abstract

Pastry is a type of cake or dough-based food made from flour, fat (such as butter or margarine), water, and sometimes eggs, which generally has a layered and crispy texture. Pastry can be sweet or savory, and is often the base for dishes such as pies, tarts, and other pastries. This community service activity aims to provide training and mentoring to students of Teacher Training Schools (SMK) to be able to produce quality pastries. This community service was carried out at SMK Kristen Margoyudan with the methods used, namely counseling, training and mentoring. The training participants were SMK students with the consideration that SMK students were designed to become workers who were ready to enter the world of work. Training and mentoring were carried out for 1 day, training was carried out by providing training accompanied by direct mentoring by the service team. The results of this service activity were an increase in the level of pastry knowledge, participation level, and activeness of service participants. The achievement indicators were measured by the high level of participation, participant commitment to participate in training and mentoring until completion and the existence of sample pastry products. The result of this activity is reports and articles published in the national community service journal
Pendampingan Siswa SMK Kristen Surakarta dalam Penyajian Hasil Produk Pastry Truli Nugroho; Suryo Adinugroho; Yusak Prakoso; Alexander Mario Retto Djong; Kristian Faskahariyanto
Nusantara: Jurnal Pengabdian kepada Masyarakat Vol. 5 No. 3 (2025): Agustus : NUSANTARA Jurnal Pengabdian Kepada Masyarakat
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/nusantara.v5i3.6316

Abstract

This community service activity aims to enhance the pastry presentation skills of students at SMK Kristen Surakarta, focusing on professional and aesthetic standards. Presentation is the final stage in food production and influences consumer perceptions. The mentoring process included technical guidance, demonstrations, and hands-on practice aligned with industry standards. Through this program, students gained both theoretical understanding and practical competency in presenting pastry products. Evaluation results show notable improvements in students’ ability to apply principles of aesthetics, hygiene, and presentation structure. The program also fostered students' confidence and job-readiness for future careers in the hospitality and food industries.
Co-Authors Alexander Mario Retto Djong Edy, Irwan Kristian Faskahariyanto Suryo Adinugroho Yusak Prakoso