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All Journal Socius: Social Sciences Research Journal Kenduri: Jurnal Pengabdian Dan Pemberdayaan Masyarakat
Putri, Deswita Kartika
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Religion Arts Humanities Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Social Sciences

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Analisis Pengaruh Perkembangan Inovasi Pangan Pada Tingkat Konsumsi Masyarakat di Jawa Barat Putri, Deswita Kartika; Awaluddin, Mochamad Reza; Ramadhani, Risma
Socius: Jurnal Penelitian Ilmu-Ilmu Sosial Vol 1, No 10 (2024): May
Publisher : Penerbit Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.11185448

Abstract

The aim of this research is to analyze and describe the forms of expressive speech acts produced by children playing in the H. Saemin area, Pondok Pinang. The method used is the observe-note-classify-analyze method with data collection techniques through observation. From the research results, conversation data was obtained for 7 illocutionary speech acts in the category of expressive speech acts. Through 7 conversation data from children with the initials RKY (K), RZA (Z), ADN (D), and AZM (A), 15 expressive utterances were obtained in the data game, including expressions of greeting, insulting, blaming, thanking. love, complain, praise, apologize and criticiz Food products can be defined as processing or production results obtained from food ingredients. The diversity of local food products in Indonesia opens up great potential for food innovation. Utilizing local food products can be done by creating processed creations that suit people's interests, which can change their eating habits and lifestyle, both positively and negatively. Food innovation often introduces new variations in food choices, which can enrich people's diets. With food innovation, there can be changes in people's food consumption and innovation can affect people's health as a whole. Innovations that focus on increasing the nutritional content of food can improve public health. This research aims to provide support for local products, and increase the level of public consumption of food innovation. This research method uses a questionnaire as a tool for conducting quantitative research. The questionnaire consists of five questions with a rating scale of 1 to 5 which explore respondents' interest in food innovation in society, especially in West Java. Based on the results of the questionnaire data obtained, the majority of respondents stated that they quite often consume food innovation products because they are interested in them. It can be understood that the existence of food innovations in circulation can influence the level of consumption and people's preferences for food innovations.
Utilization of Melinjo Skin Waste into Flakes and Stock: Training and Evaluation of Product Acceptance in Karangtawang Village, Kuningan, West Java Rohmat, Farhan Ilham Wira; Chefario, Mohammad Fitra; Nurhaliza, Natasya; Putri, Deswita Kartika; Nugraha, Krisna Aldi; Sugiarti, Yatti; Handayani, Sri; Azizah, Dewi Nur; Rezkia, Nita Nur; Al Hajar, Maulana Noor Fajri
KENDURI : Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol. 6 No. 1 (2026): April
Publisher : Yayasan Darussalam Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62159/kenduri.v6i1.2096

Abstract

This community service activity aims to address the issue of melinjo peel and leaf waste in Karangtawang Village, Kuningan Regency, through the application of zero waste food processing technology. The target partner for this activity is the Mujursari Farmer Group. The implementation methods include surveys, counseling, technical training on product manufacturing, and mentoring. The products developed are based on optimization research for broth formulations based on melinjo waste (peels and leaves) as well as gnemon flakes. The results indicate effective technology transfer, where the community is capable of producing broth variants with the best formulation (90% melinjo peel : 10% leaves) which received high sensory acceptance. This program is expected to increase the economic value of the waste by up to IDR 15-20 million per month and support sustainable agriculture.
Co-Authors Al Hajar, Maulana Noor Fajri Awaluddin, Mochamad Reza Chefario, Mohammad Fitra Dewi Nur Azizah Handayani, Sri Nugraha, Krisna Aldi Nurhaliza, Natasya Ramadhani, Risma Rezkia, Nita Nur Rohmat, Farhan Ilham Wira Yatti Sugiarti, Yatti