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All Journal PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Seiya, Saint
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Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Law, Crime, Criminology & Criminal Justice Public Health Social Sciences

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Pelatihan Pengelolaan Strategi Bisnis, Manajemen Organisasi dan Keterampilan Usaha bagi Masyarakat Kampung Nanas di Palangka Raya: Business Strategy Management, Organizational Management and Business Skills Training for Kampung Nanas Community in Palangka Raya Permatasari, Silvani; Malinda, Okta; Idsan, Rakha Satya; Ramadhani, Ahmad; Seiya, Saint
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 9 No. 11 (2024): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v9i11.7991

Abstract

This service is carried out to help empower the community in relation to taking advantage of business opportunities or entrepreneurship. The target audience taking part in this activity is the Kampung Nanas farming business group on Jalan Kampung Nanas, G.Obos Outer Ring, Kereng Bangkirai Village, Palangka Raya. The reason for carrying out this activity is the lack of understanding regarding the management of business enterprises and group organizations which results in minimal income because it only comes from pineapple sales. Community empowerment is carried out through providing an understanding of managing business strategies in entrepreneurship to increase residents' income and also about how to manage organizational management for farming business groups within it. The counseling delivery methods used are lectures and practice, where practice is carried out through guidance and mentoring. The things explained in the lecture are materials related to entrepreneurial business strategies and organizational or group management, while practice is carried out by providing practical examples of making innovative products from pineapple processed which can be used as another source of income such as nata de leri. There is an increase in partners' knowledge about business strategy through innovation and organizational management which can be seen from the increase in understanding through the posttest.
Pelatihan Keterampilan Pembuatan Produk Nata De Leri di Kampung Nanas Palangka Raya: Training Skill to Making Nata De Leri Products in Kampung Nanas Community Palangka Raya Krestina, Widya; Permatasari, Silvani; Malinda, Okta; Seiya, Saint; Ramadhani, Ahmad
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 9 No. 11 (2024): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v9i11.8157

Abstract

Nata is a product of fermentation by bacteria Acetobacter xylinum on a substrate containing sugar such as coconut water, pineapple juice or other fruit juice, which uses some of the glucose for metabolic activities and the other part is broken down into a polysaccharide known as extracellular cellulose in gel form. This service is carried out for the people of Kampung Nanas by providing practical training and assistance aims to provide skills to the residents to diversify pineapple product from their plantations which are fermented with a mixture of rice washing water waste, ZA/sprouts, and other ingredients. -Other ingredients become nata which can later add economic value and increase income for the local community. Training is carried out using the experimental learning method. The training began with a presentation and then direct practice in making nata de leri. This activity has stages of preparing tools and materials, providing education through pocket books, direct practice in making nata de leri and harvesting on the 10th day. The taste test results show that 90% really like it, 5% like it and 5% quite like it, the level of texture elasticity shows that 75% are very chewy, 15% are chewy, and 10% are quite chewy, while for color 60% say they are very attractive and 40% are attractive because it’s white.
Co-Authors Idsan, Rakha Satya Krestina, Widya Malinda, Okta Permatasari, Silvani Ramadhani, Ahmad