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Peningkatan Pendapatan Mayarakat Desa Melalui Diversifikasi Produk: Studi Kasus Pengolahan Biji Nangka Menjadi Keripik Selvy Yuliani; Aura Putri Abelia; Astrina Utami; Tiwany Arraya; Puspita Devi
Jurnal Informasi Pengabdian Masyarakat Vol. 3 No. 1 (2025): Februari : Jurnal Informasi Pengabdian Masyarakat
Publisher : Institut Nalanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47861/jipm-nalanda.v3i1.1572

Abstract

Jackfruit seed chips are a processed food innovation that uses jackfruit seeds as the main raw material which is often thrown away. This research aims to develop diversification in the use of jackfruit seeds to make chips as a healthy food and provide benefits to the community. The manufacturing process begins with cleaning the jackfruit seeds, boiling to remove the bitter taste, drying to reduce the water content, and slicing thinly before frying or baking until crispy. Several researchers say that jackfruit seeds have quite high nutritional content, such as fiber, protein and carbohydrates, as well as a delicious taste and crunchy texture. This product offers an environmentally friendly alternative to healthy snacks, because it uses ingredients that are usually wasted, and has the potential to be developed commercially.
Pelatihan Kerajinan Rajutan di Pondok Pesantren Darul Khuldi : Model Edukasi Kreatif bagi Santri di Desa Sri Mulya Aura Putri Abelia; Destria Imelia; Astrina Utami; Tiara Jelita; Tiwany Arraya; Selvy Yuliani; Erni Sabela; Dwi Pratiwi; Puspita Devi
Bumi : Jurnal Hasil Kegiatan Sosialisasi Pengabdian kepada Masyarakat Vol. 3 No. 1 (2025): Bumi: Jurnal Hasil Kegiatan Sosialisasi Pengabdian kepada Masyarakat
Publisher : Asosiasi Riset Teknik Elektro dan Informatika Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/bumi.v3i1.700

Abstract

Knitting craft training at the Darul Khuldi Islamic Boarding School aims to increase the creativity and independence of students in Sri Mulya Village. This activity involved 36 students divided into six groups, where they learned basic knitting techniques and made knitted products that were of marketable value. The method used is participatory, with a direct approach through training sessions and discussions. The results of the training show that students are able to understand basic knitting techniques well, improve collaboration skills and creativity. Apart from that, this training also strengthens social ties between students and gives them confidence in creating products. Even though there are challenges in the availability of raw materials and learning time, it is hoped that this program can provide initial capital for students to develop handicraft skills and contribute to the development of the local economy.