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All Journal MATAPPA: Jurnal Pengabdian Kepada Masyarakat JURNAL EDUCATION AND DEVELOPMENT Jurnal Abdi Insani Multidisciplinary Indonesian Center Journal
Herryani, Herra
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Other

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Pelatihan Cooking Class untuk Menunjang Pemberdayaan Ekonomi Keluarga Eviana, Nova; Astuti, Ekowati Yuni; Rahmadani, Reza Nur; Manalu, Maria BF; Herryani, Herra
MATAPPA: Jurnal Pengabdian Kepada Masyarakat Volume 6 Nomor 3 Tahun 2023
Publisher : STKIP Andi Matappa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31100/matappa.v6i3.3041

Abstract

Industri kuliner terus mengalami pertumbuhan dan tidak rentan terhadap Pendemik COVID-19, sehingga memberikan peluang untuk usaha dalam rangka peningkatan perekonomian keluarga. Pelaksanaan kegiatan pengabdian kepada masyarakat bertujuan memberikan pengetahuan dan ketrampilan teknis bagi Tim Penggerak PKK DKI Jakarta untuk membuat produk cookies, melalui kegiatan kelas memasak. Kegiatan kelas memasak dapat dilaksanakan dengan baik sesuai dengan perencanaan dan target yang telah ditetapkan, serta memperoleh respon positif. Pelatihan ini diharapkan mampu menciptakan dan mendorong peluang usaha, khususnya bagi kaum ibu rumah tangga,  sehingga mampu meningkatkan perekonomian dan kesejahteraan keluarga.
PERSPEKTIF MEDIA DALAM MENGONSTRUKSI CITRA KULINER LOKAL DAN GLOBAL Nugroho, Agung Yuliyanto; Herryani, Herra; Suswanto, Suswanto; Pradapa, Sri Yulianto Fajar
JURNAL EDUCATION AND DEVELOPMENT Vol 13 No 1 (2025): Vol 13 No 2 Mei 2025
Publisher : Institut Pendidikan Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37081/ed.v13i1.7009

Abstract

Media memiliki peran penting dalam membentuk persepsi masyarakat terhadap kuliner, baik dalam konteks lokal maupun global. Berbagai platform media, seperti televisi, media cetak, dan media sosial, tidak hanya menampilkan kuliner sebagai kebutuhan konsumsi tetapi juga sebagai bagian dari identitas budaya dan ekonomi kreatif. Representasi kuliner dalam media mempengaruhi tren konsumsi, pola preferensi masyarakat, serta pemertahanan warisan budaya. Artikel ini membahas bagaimana media membangun citra kuliner lokal dan global serta dampaknya terhadap industri kuliner dan identitas budaya suatu masyarakat. Dengan pendekatan kualitatif dan analisis konten, penelitian ini mengeksplorasi berbagai strategi media dalam menyajikan narasi kuliner serta bagaimana representasi tersebut dapat memengaruhi pola konsumsi dan persepsi masyarakat. Temuan penelitian menunjukkan bahwa media berperan sebagai agen utama dalam mempopulerkan kuliner tertentu, baik dalam skala lokal maupun global, yang pada gilirannya dapat memunculkan tantangan dalam mempertahankan keaslian dan tradisi kuliner.
DIGITAL TRANSFORMATION OF THE CULTURAL HERITAGE OF THE MATARAM KINGDOM Yuliyanto Nugroho, Agung; Sugiarto; Priyanto, Sony Heru; Hendratono, Tonny; Herryani, Herra; Pradapa, Fajar
Multidisciplinary Indonesian Center Journal (MICJO) Vol. 2 No. 3 (2025): Vol. 2 No. 3 Edisi Juli 2025
Publisher : PT. Jurnal Center Indonesia Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62567/micjo.v2i3.946

Abstract

Digital transformation of cultural heritage is a strategic step in preserving and promoting cultural wealth to present and future generations. This study aims to analyze the digitalization efforts of the cultural heritage of the Mataram Kingdom, both in tangible and intangible forms, and to assess its impact on the preservation and increasing accessibility of cultural information. The research method used is a qualitative study with a descriptive approach through interviews, observations, and documentation studies. The results of the study indicate that the digitization of artifacts, manuscripts, historical sites, and historical narratives of the Mataram Kingdom has made a significant contribution to building public awareness of the importance of cultural preservation. This initiative also opens up opportunities for the development of culture-based ecotourism through digital media, such as applications, interactive websites, and augmented reality. However, challenges such as limited technology, funding, and human resources are still obstacles that need to be overcome through collaboration between the government, academics, cultural communities, and the private sector. Thus, digital transformation is an important means of maintaining the sustainability of the cultural heritage of the Mataram Kingdom in the modern era.
“FROM ZERO to BISA” PEMBERDAYAAN IBU-IBU RUMAH TANGGA: TRANSFORMASI TALAS GANDOANG MENJADI SUMBER PENGHASILAN BARU DI GANG DESA, CILEUNGSI, KABUPATEN BOGOR Selfiana, Selfiana; Listiorini, Dewi; Herryani, Herra; Safrani, Audy Lea; Anggi Haryadi; Rizki, Encik Daffa; Sukandriyo, Mayudi
Jurnal Abdi Insani Vol 12 No 9 (2025): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v12i9.2853

Abstract

Gang Desa (formerly Gang Coklat) is a settlement in Limus Nunggal Village, Cileungsi, near the elite area of Kota Wisata Cibubur. Behind the splendor of Kota Wisata, the residents of Gang Desa live on low incomes. The lack of knowledge and skills in processing food based on local agricultural products for their children's snacks, makes them in an urgent situation to be able to acquire economically valuable skills that can be managed together. This PKM aims to empower housewives to process healthy and ready-to-eat foods from taro gandoang and turn them into culinary businesses to earn additional income. The activity was carried out from May to September 2025, attended by 20 fostered partners divided into two Joint Business Groups. The methods applied were socialization, namely education about healthy and nutritious food; training included practical processing of ingredients, marketing theory: branding, logos, product names and packaging; digital marketing technique theory: practical culinary content creation, and theory of calculating the cost of goods sold. After several training sessions and repetitions of processing basic taro ingredients into delicious and economically valuable foods, partners appeared to be skilled at practicing the recipes taught. Furthermore, they understand the importance of branding, logos, product naming, and food packaging techniques, as well as calculating Cost of Goods Sold and creating culinary containers. However, due to limited mobile phone availability, not all partners are proficient in culinary content creation. This program has successfully motivated partners to create culinary businesses using taro gandoang as a base ingredient, with support from implementing partners. Keywords: taro gandoang, digital marketing, Cost of Goods Sold.
Co-Authors Anggi Haryadi Astuti, Ekowati Yuni Hendratono, Tonny Listiorini, Dewi Manalu, Maria BF Nugroho, Agung Yuliyanto Pradapa, Fajar Rahmadani, Reza Nur Rizki, Encik Daffa Safrani, Audy Lea Selfiana, Selfiana Sony Heru Priyanto Sri Yulianto Fajar Pradapa Sugiarto Sukandriyo, Mayudi Suswanto Suswanto, Suswanto Yuliyanto Nugroho, Agung