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All Journal JURPIKAT (Jurnal Pengabdian Kepada Masyarakat) Media Bina Ilmiah
Muhammad Syakib Asqalani Rifai
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Humanities Dentistry Education Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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Penguatan Kapasitas Pengolahan Sorgum sebagai Souvenir Kuliner Desa : Pelatihan dan Pendampingan di Desa Cibiru Wetan Muhammad Syakib Asqalani Rifai; Winda Gafrilia Prianka; Jasmine Afifa Destiani; Nur Alfi Dewi Safitri
JURPIKAT (Jurnal Pengabdian Kepada Masyarakat) Vol. 6 No. 1 (2025)
Publisher : Politeknik Piksi Ganesha Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37339/jurpikat.v6i1.2060

Abstract

This Community Service activity aims to increase the capacity of sorghum (Sorghum bicolor L. Moench) processing as a culinary souvenir in Cibiru Wetan Village. Given the favorable geographical conditions and the local community's interest in food innovation, this village has excellent potential in developing sorghum-based products. This activity involves training and mentoring the community, especially mothers and teenagers, on sorghum processing techniques for food products with high selling value. In addition, this activity also focuses on developing marketing strategies and improving product quality through diversification and packaging innovation. Provisional findings show that sorghum has significant economic potential, but the community still needs to improve in processing knowledge and the technology used. Through collaboration with partners, this program succeeded in providing training, more modern processing tools, and broader market access. Thus, it is hoped that Cibiru Wetan Village can become a production center for sorghum-based products that can improve the welfare of the local community. Challenges faced include limited infrastructure and technology adaptation by the community.
Analisis Pendampingan Operasional Homestay Desa Wisata Cibiru Wetan: Tantangan dan Solusi Winda Gafrilia Prianka; Muhammad Syakib Asqalani Rifai; Revina Nurul Aini
JURPIKAT (Jurnal Pengabdian Kepada Masyarakat) Vol. 6 No. 4 (2025)
Publisher : Politeknik Piksi Ganesha Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37339/jurpikat.v6i4.2716

Abstract

The community service program conducted in Cibiru Wetan Tourism Village, Bandung Regency, West Java, focused on operational assistance for homestays to improve service quality, strengthen operational standards, and enhance business sustainability. The activities were carried out through stages of socialization, training, evaluation, and the development of Standard Operating Procedures (SOPs) for homestays involving village officials, the DEWI tourism awareness group, homestay owners, and local youth. The results indicated a significant improvement in homestay managers’ knowledge and skills. Based on pre-test and post-test assessments, the average score increased by 35% in SOP knowledge, 28% in communication skills, and 29% in guest management. Additionally, a homestay SOP document was successfully developed as a guideline for 29 units, ensuring standardized services that were previously inconsistent. The program also improved tourist satisfaction, particularly in cleanliness (from 60% to 85%) and facilities (from 55% to 78%). Furthermore, it encouraged youth involvement in digital promotion, with 60% of local youth actively participating in online marketing and the introduction of a simple reservation system. However, challenges remain in financial record-keeping and digital literacy among managers. Thus, further programs focusing on financial management training, digital reservation systems, and continuous monitoring are required. Overall, this program successfully enhanced managerial capacity, strengthened service standards, and reinforced a competitive and sustainable community-based homestay management model.
OPTIMALISASI POTENSI LOKAL PAMELO: FORMULASI DAN ANALISIS KELAYAKAN EKONOMI CAMILAN SEHAT INOVATIF UNTUK PEMBERDAYAAN EKONOMI KREATIF PEREMPUAN DI DEWITAN Muhammad Syakib Asqalani Rifai; Pandu Sapto Desmantyo; I Gusti Ayu Citra Dewi; Manda Rahmat Husein Lubis; Rochmah Dewi Suryani
Media Bina Ilmiah Vol. 20 No. 3: Oktober 2025
Publisher : LPSDI Bina Patria

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Pamelo (Citrus maxima) is a leading local commodity in Cibiru Wetan Village, Bandung Regency, rich in vitamin C, dietary fiber, and antioxidants. However, its utilization remains limited to fresh consumption and has not been optimally directed toward producing value-added processed products. This study aims to develop healthy snacks based on pamelo using food dehydrator technology, analyze their economic feasibility, and design a participatory and sustainable business model based on women-led creative economy in rural communities. The research employed an experimental approach that included the analysis of raw material potential, prototype development in three product variants (chips, snack bars, and cookies), sensory evaluation by 30 semi-trained panelists, as well as market surveys and business feasibility analysis. Results showed that pamelo chips obtained the highest scores for texture and overall acceptability. Economic analysis indicated an average profit margin of 38%. Additionally, a zero-waste approach was applied by utilizing pamelo peel and pith as supplementary ingredients. The findings demonstrate that the integration of food technology with local creative economic empowerment constitutes an innovative and effective strategy for developing adaptive and sustainable village-based food industries rooted in regional potential
Co-Authors I Gusti Ayu Citra Dewi Jasmine Afifa Destiani Manda Rahmat Husein Lubis Nur Alfi Dewi Safitri Pandu Sapto Desmantyo Revina Nurul Aini Rochmah Dewi Suryani Winda Gafrilia Prianka