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Khumairah, Tuffahati Sahna
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Optimalisasi Inovasi Produk Makanan Berbahan Dasar Jamur sebagai Upaya Penguatan Wanita Tani Jamur melalui Pelatihan dan Pendampingan Ariyanto, Nova; Trianita, Nisa Adelia; Syafitiri, Urzha Dian; Ramadhani, Arfido; Sutarno, Sutarno; Sholakhudin, Akhmad; Khumairah, Tuffahati Sahna; Apriyanto, Riki; Putri, Berliana; Maulida, Nur Khilya; Khusna, Meisya Maulida; Aini, Isna Nur; Saputra, Tegar; Al Malik, M. Warisa; Muzayyanah, Ulfatul Elsa; Iriyanto, Setia; Ilham, Ahmad
Jurnal Surya Masyarakat Vol 6, No 2 (2024): Mei 2024
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jsm.6.2.2024.174-180

Abstract

Genting Village, Semarang, has great potential for mushroom cultivation thanks to geographical and climatic conditions that favour healthy mushroom growth. Although farm women have been actively involved in mushroom cultivation in this village, they often face obstacles in terms of access to resources, knowledge, and marketing of mushroom-based processed food products. To overcome this problem, we, UKM Hizbul Wathan, in the PPK Ormawa 2023 grant activity, propose training and mentoring in the manufacture and marketing of mushroom-based food in Genting Village. The method we use is SWOT analysis, used to identify strengths, weaknesses, threats, and development strategies in overcoming the problems of the mushroom farmer women's group in Genting Village. Strengths include favourable geographical conditions for mushroom cultivation, participation of women farmers, and unique local wisdom. Meanwhile, the main weaknesses are limited access to resources and knowledge. Opportunities in diversification of mushroom-based food products and increasing consumer awareness about healthy food should be utilised. Threats include market competition and climate change. The discussion focuses on strategies for developing training programmes to improve farm women's knowledge and skills, effective marketing efforts, and partnership opportunities with external parties. The results of this study show that mentoring and training in mushroom-based food processing can create new economic opportunities, increase the income of farm women, and support sustainable development in Genting Village.
Optimalisasi Inovasi Produk Makanan Berbahan Dasar Jamur sebagai Upaya Penguatan Wanita Tani Jamur melalui Pelatihan dan Pendampingan Ariyanto, Nova; Trianita, Nisa Adelia; Syafitiri, Urzha Dian; Ramadhani, Arfido; Sutarno, Sutarno; Sholakhudin, Akhmad; Khumairah, Tuffahati Sahna; Apriyanto, Riki; Putri, Berliana; Maulida, Nur Khilya; Khusna, Meisya Maulida; Aini, Isna Nur; Saputra, Tegar; Al Malik, M. Warisa; Muzayyanah, Ulfatul Elsa; Iriyanto, Setia; Ilham, Ahmad
Jurnal Surya Masyarakat Vol 6, No 2 (2024): Mei 2024
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jsm.6.2.2024.174-180

Abstract

Genting Village, Semarang, has great potential for mushroom cultivation thanks to geographical and climatic conditions that favour healthy mushroom growth. Although farm women have been actively involved in mushroom cultivation in this village, they often face obstacles in terms of access to resources, knowledge, and marketing of mushroom-based processed food products. To overcome this problem, we, UKM Hizbul Wathan, in the PPK Ormawa 2023 grant activity, propose training and mentoring in the manufacture and marketing of mushroom-based food in Genting Village. The method we use is SWOT analysis, used to identify strengths, weaknesses, threats, and development strategies in overcoming the problems of the mushroom farmer women's group in Genting Village. Strengths include favourable geographical conditions for mushroom cultivation, participation of women farmers, and unique local wisdom. Meanwhile, the main weaknesses are limited access to resources and knowledge. Opportunities in diversification of mushroom-based food products and increasing consumer awareness about healthy food should be utilised. Threats include market competition and climate change. The discussion focuses on strategies for developing training programmes to improve farm women's knowledge and skills, effective marketing efforts, and partnership opportunities with external parties. The results of this study show that mentoring and training in mushroom-based food processing can create new economic opportunities, increase the income of farm women, and support sustainable development in Genting Village.
Co-Authors Aini, Isna Nur Al Malik, M. Warisa Apriyanto, Riki Ariyanto, Nova Ilham, Ahmad Khusna, Meisya Maulida Maulida, Nur Khilya Muzayyanah, Ulfatul Elsa Putri, Berliana Ramadhani, Arfido Saputra, Tegar Setia Iriyanto Sholakhudin, Akhmad Sutarno Sutarno Syafitiri, Urzha Dian Trianita, Nisa Adelia