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All Journal Community Development Journal: Jurnal Pengabdian Masyarakat Karunia: Jurnal Hasil Pengabdian Masyarakat Indonesia
Nurlaila Fatmawati
Universitas Ma’arif Nahdlatul Ulama Kebumen
Agriculture, Biological Sciences & Forestry Humanities Economics, Econometrics & Finance Education Engineering Health Professions Public Health

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PENGOLAHAN HASIL PERTANIAN NIRA AREN MENJADI GULA SEMUT UNTUK MENINGKATKAN NILAI EKONOMI KELOMPOK TANI TANI SARI, NGARGOSARI, LOANO, PURWOREJO Ghufron Zaida Muflih; Umi Barokah; Nurlaila Fatmawati; Rasyid Zuhdi; Teuku Faisal Fathan; Wahyu Wilopo
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 5 No. 6 (2024): Vol. 5 No. 6 Tahun 2024
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v5i6.38858

Abstract

Gula menjadi salah satu bahan makanan yang sering digunakan dalam kehidupan sehari-hari yang dihasilkan dari produk pertanian, salah satunya adalah nira aren. Tujuan pengabdian ini adalah untuk mengoptimalkan potensi nira aren menjadi gula semut guna meningkatkan ekonomi masyarakat. Lokasi pengabdian berada di Desa Ngargosari, Kecamatan Loano, Kabupaten Kebumen. Mitra yang dijadikan objek pengabdian ini yaitu kelompok tani Tani Sari yang sudah memproduksi gula merah. Metode yang digunakan dalam pelatihan ini adalah praktek langsung dengan mendatangkan narasumber profesional yang menguasai bidang pembuatan gula semut. Proses produksi gula semut dimulai dari menyiapkan nira aren kemudian dilakukan penyaringan menggunakan kain penyaring guna membuang kotoran-kotoran, nira kelapa yang sudah bersih selanjutnya dimasukkan ke mesin kristalisasi dilanjutkan dengan penyaringan menggunakan ayakan yang sudah disiapkan. Gula semut selanjutnya dikeringkan menggunakan mesin oven dengan suhu pengeringan 45oC-50oC selama 1,5-2,0 jam. Terakhir dilakukan pengemasan gula semut dengan menggunakan plastik dan mesin sealer.
Persepsi Siswa terhadap Demonstrasi Pembuatan Yogurt Plain untuk Menumbuhkan Kreativitas dan Jiwa Kewirausahaan Siswa di SMP Ma’arif 1 Kebumen Du'a Ashma Zhilal Athifah; Nurlaila Fatmawati
Karunia: Jurnal Hasil Pengabdian Masyarakat Indonesia Vol. 5 No. 3 (2026): September : Karunia: Jurnal Hasil Pengabdian Masyarakat Indonesia
Publisher : Fakultas Teknik Universitas Maritim AMNI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58192/karunia.v5i3.5430

Abstract

The service program in the form of education and demonstration of yogurt making at Ma'arif 1 Kebumen Junior High School, Kalirejo Village, Kebumen District, Kebumen Regency was held to support the formation of a generation that is more concerned about health, creative, innovative, and productive. This activity was motivated by the need to increase adolescent nutritional knowledge through education about the consumption of milk and its processed products. The school was chosen as the location of service because it is a strategic environment in shaping healthy living behaviors through education and hands-on practice. The stages of the activity include pre-test, educational delivery, demonstration, post-test and satisfaction assessment. The entire series of activities could be carried out well and received a positive response from active and enthusiastic student council members during the activity. The demonstration is expected to increase students' knowledge, creativity and entrepreneurial spirit. The success of the activity is indicated by a positive level of participant satisfaction. The assessment of the material obtained the highest percentage, which was 48.3% at a score of 4 (satisfied/agreed), student performance in delivering material was 65.3% at a score of 5 (very satisfied/very agreed), and the media used was 60.3% at a score of 5. Thus, the educational and demonstration methods applied can be said to be effective and well received by the participants.
Co-Authors Du'a Ashma Zhilal Athifah Muflih, Ghufron Zaida Rasyid Zuhdi Teuku Faisal Fathan Umi Barokah Wahyu Wilopo