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All Journal Journal of Community Service and Empowerment Jakadimas
Richardo, Kelvin Matthew
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Agriculture, Biological Sciences & Forestry Arts Humanities Economics, Econometrics & Finance Education Social Sciences Other

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The effort to prevent stunting by training in making vegetable nuggets at Gombang, Boyolali Rahmawati, Fitria Dwi; Maulana, Ahmad Riziq; Maharani, Candra Tika Putri; Rini, Dwi Sukma Permadi; Richardo, Kelvin Matthew; Puyanda, Irvia Resti
Journal of Community Service and Empowerment Vol. 5 No. 2 (2024): August
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/jcse.v5i2.27491

Abstract

The prevalence of stunting under five in Boyolali Regency was still unstable in 2018, at 10%; in 2019, it decreased to 7.2%, and until October 2020, it was 9.26% by looking at the height/age of each toddler. Nutrition is the main factor for forming the body's immune response, and malnutrition can cause a decrease in body immunity. The active participation approach in this community service is based on community independence. It aims to provide education about the importance of fulfilling nutrition needs through the consumption of nutritious food for Family Welfare Programme/Pemberdayaan Kesejahteraan Keluarga (PKK) Gombang Village mothers, especially in fulfilling daily family nutrition needs. The socialization is about making vegetable nuggets that can become local food creations while at the same time being able to fulfill daily food fiber needs. This activity is implemented through several stages: 1) Observation and request for willingness to cooperate with partners; 2) Formulation of Solution Steps; 3) Socialization; 4) Focus Group Discussion. The PKK's participation in this community service activity was very enthusiastic. This activity can provide knowledge about producing organic vegetable nugget processed products to form new entrepreneurs.  
Training on Making Cashew Chocolate Bars as One of the Developing Creativity in Business Ideas from an Early Age for Children at SDN 1 Pelem, Jatisrono District, Wonogiri: Pelatihan Pembuatan Cokelat Batang Mete sebagai Salah Satu Pengembangan Kreativitas Ide Berbisnis Sejak Dini bagi Anak-anak di SDN 1 Pelem, Kecamatan Jatisrono, Wonogiri Richardo, Kelvin Matthew; Husnun, Fadilah; Astuti, Nuri
JAKADIMAS (Jurnal Karya Pengabdian Masyarakat) Vol. 3 No. 1 (2025): JAKADIMAS
Publisher : Fakultas Teknologi dan Industri Pangan Unisri Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jakadimas.v3i1.11622

Abstract

Jatisrono District, located in Wonogiri Regency, Central Java, is one of the regions with a significant number of cashew nut MSMEs (Micro, Small, and Medium Enterprises). The majority of cashew nut products sold are simple processed goods. With the intent to transform cashew nuts into innovative products for sale and to enhance early awareness about business skills, the FATIPA UNISRI community service program organized a training workshop on making cashew chocolate as a business idea for students at SDN 1 Pelem. This event, held in August 2024, aimed to motivate students to develop innovative business concepts to improve their personal economic prospects. The outcome of the program demonstrated that participants easily grasped the basic concepts of small-scale business, learned how to create attractive and appropriate packaging, and expressed their creativity in crafting chocolate according to their preferences.
Socialization of the Use of Flavoring Broth in Cuisine in Gombang Village, Sawit District, Boyolali Regency, Central Java: Sosialisasi Penggunaan Penyedap Rasa Pada Masakan di Desa Gombang, Kecamatan Sawit, Kabupaten Boyolali, Jawa Tengah Richardo, Kelvin Matthew; Puyanda, Irvia Resti; Rini, Dwi Sukma Permadi; Maharani, Candra Tika Putri; Maulana, Ahmad Rizik; Rahmawati, Fitria Dwi; Nuraini, Vivi
JAKADIMAS (Jurnal Karya Pengabdian Masyarakat) Vol. 2 No. 2 (2025): JAKADIMAS
Publisher : Fakultas Teknologi dan Industri Pangan Unisri Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jakadimas.v2i2.11605

Abstract

Flavoring broth is a food additive that is usually added when cooking a dish. Flavoring broth has a savory taste and can be sourced from vegetable or animal origin. In its use, sometimes there is no definite measure and sometimes the addition is too much. This socialization program aims to provide knowledge to PKK women in Gombang Village about the use of flavoring. The implementation of this activity is carried out through several stages, namely: 1) Observation; 2) Preparation of materials; 3) Socialization; and 4) Question and answer (Q&A). The results of the service showed that the high enthusiasm of the socialization participants was reflected in the many PKK women who asked questions in the Q&A session. The follow-up program of this activity is the practice of using flavoring broth which is carried out independently by PKK women based on knowledge from socialization materials.
Co-Authors Astuti, Nuri Husnun, Fadilah Irvia Resti Puyanda Maharani, Candra Tika Putri Maulana, Ahmad Rizik Maulana, Ahmad Riziq Nuraini, Vivi Rahmawati, Fitria Dwi Rini, Dwi Sukma Permadi