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All Journal Journal of Innovation Research and Knowledge Jurnal Pengabdian Mandiri
Ghini Kuntala devi
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Humanities Economics, Econometrics & Finance Education Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Social Sciences Other

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PELATIHAN PEMANFAATAN PANGAN LOKAL NON BERAS NON TERIGU Amalia Juliana Monika Intan; R.Intan Medya Ratna Pury; Ghini Kuntala Devi; Heri Atmojo; Heri Sutardi; Erwin Setiawan
JURNAL PENGABDIAN MANDIRI Vol. 4 No. 1: Januari 2025 (In Press)
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/jpm.v4i1.9594

Abstract

Kegiatan pengabdian kepada masyarakat ini bertujuan untuk meningkatkan literasi digital pelaku UMKM di Kabupaten Sorong melalui diseminasi hasil penelitian dan sosialisasi metode pembayaran digital Quick Response Code Indonesian Standard (QRIS). Dengan melibatkan 303 peserta dari tiga distrik (Salawati, Mayamuk, dan Mariat), program ini menggunakan pendekatan partisipatif yang mencakup presentasi interaktif, diskusi kelompok, dan pelatihan langsung. Hasil menunjukkan adanya peningkatan pemahaman peserta terhadap manfaat QRIS, di mana mayoritas peserta memahami konsep QRIS, dan berencana mengadopsinya dalam bisnis mereka. Dampak kegiatan ini sejalan dengan penelitian terdahulu yang menyoroti pentingnya digitalisasi dalam meningkatkan efisiensi operasional UMKM dan memperluas akses pasar, terutama di daerah tertinggal. Pemberdayaan perempuan sebagai pelaku utama UMKM dalam program ini juga memberikan kontribusi signifikan terhadap pembangunan ekonomi lokal. Kesimpulannya, integrasi literasi digital dan pemberdayaan berbasis komunitas menjadi langkah strategis dalam mendukung transformasi digital UMKM untuk keberlanjutan ekonomi.
TREND WISATA KULINER TERHADAP KEPUTUSAN BERKUNJUNG WISATAWAN KE KAWASAN KULINER CIHAPIT Ghini Kuntala Devi; Surya Aditya Wahyono; Ita Karnita; Sara Rabasari
Journal of Innovation Research and Knowledge Vol. 5 No. 2: Juli 2025
Publisher : Bajang Institute

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Abstract

The Cihapit area in Bandung is known as a culinary center that attracts many visitors, both locals and tourists. Along with the development of the culinary industry, this area is increasingly becoming one of the main destinations for food lovers. However, more than just a place to enjoy a meal, the culinary trends that develop in Cihapit also have a major influence on the decision to buy food in the area. The data analysis technique used is qualitative data analysis. The authors decided to conduct population research on culinary tourism in Cihapit, which amounted to 2108 people with 95 respondents and the sampling technique used was non-probability sampling. The target achievement in this research is published in the national accreditation journal Sinta 3. The TKT that will be generated is at level 2 because this research can answer research hypotheses, research instruments, research designs have been traced
PENGGUNAAN KACANG TANAH DALAM PEMBUATAN TAHU SUSU LEMBANG Surya Aditya; Ghini Kuntala devi
Journal of Innovation Research and Knowledge Vol. 4 No. 7: Desember 2024
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/jirk.v4i7.9041

Abstract

This study aims to find out the use of peanuts in the production of Lembang milk tofu, determine the nutritional content produced in the use of peanuts in the production of Lembang milk tofu and find out the comparison of the details of the production cost of the use of peanuts in the production of Lembang milk tofu with the comparator. The data collection techniques carried out are by means of product experiments, questionnaire distribution, and observation. Meanwhile, the data analysis technique uses a Likert scale. The author concludes about the use of peanuts in the manufacture of Lembang milk tofu: milk tofu that uses peanuts in terms of appearance, aroma and texture should be further improved. The advice given for problem solving is necessary Adaya:1. The processing of making milk tofu must use professional tools so that the taste and texture produced are better 2. The use of peanuts to be used as an alternative food substitute for soybeans, so that it can reduce imports
Co-Authors Erwin Setiawan Heri Atmojo Heri Sutardi Intan, Amalia Juliana Monika Ita Karnita R.Intan Medya Ratna Pury Sara Rabasari Surya Aditya Surya Aditya Wahyono