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Gerakan GERAKAN TANAM CABAI UNTUK PENINGKATAN PRODUKSI PANGAN DI KELURAHAN BUMI NYIUR KECAMATAN WANEA KOTA MANADO Dusun, Citra; Kapojos, Magie; Rondonuwu, Mervina; Lomo, Christine; Lontoh, Rinny; Mandang, Filan; Aida, Yuannita
Jurnal Pengabdian Ibnu Sina Vol. 4 No. 1 (2025): Januari 2025
Publisher : LPPM Universitas Ibnu Sina

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36352/j-pis.v4i1.952

Abstract

ABSTRAK Permintaan cabe yang sering kali tidak diimbangi dengan pasokan yang stabil, sehingga mempengaruhi stabilitas harga dan daya beli masyarakat. Tujuan dari kegiatan ini adalah meningkatkan ketahanan pangan dan kemandirian masyarakat melalui pemanfaatan lahan pekarangan untuk budidaya cabai. Metode yang digunakan meliputi sosialisasi, penyuluhan, serta pembagian bibit cabai kepada masyarakat. Program ini juga mengedukasi tentang teknik budidaya yang berkelanjutan yang mendukung kemandirian pangan di tingkat rumah tangga dan membantu stabilisasi harga cabai di pasar lokal. Selain itu, program ini memberikan dampak ekonomi positif bagi masyarakat melalui penjualan hasil panen cabai. Namun, terdapat beberapa tantangan, seperti keterbatasan akses terhadap input pertanian dan pemeliharaan tanaman pasca-program. Untuk memaksimalkan dampaknya, disarankan adanya pendampingan lanjutan, pengembangan teori kemandirian pangan berbasis urban farming, dan penelitian lebih lanjut untuk mengevaluasi efektivitas program ini. Kolaborasi antara masyarakat, akademisi, dan pemerintah diperlukan untuk mencapai ketahanan pangan yang berkelanjutan dan pemberdayaan ekonomi di masa depan. Kata kunci : Gerakan Tanam Cabai, produksi pangan, ketahanan pangan, ABSTRACT This program was driven by the high demand for chili, which is often not matched by a stable supply, affecting price stability and the purchasing power of the community. The goal of this activity is to enhance food security and community self-reliance through the utilization of home gardens for chili cultivation. The methods used include socialization, counseling, and the distribution of chili seeds to the community. This program also educates participants on sustainable cultivation techniques that support household-level food self-sufficiency and help stabilize chili prices in local markets. Additionally, the program provides positive economic impacts for the community through the sale of chili harvests. However, there are several challenges, such as limited access to agricultural inputs and plant maintenance post-program. To maximize its impact, continued mentoring, the development of food self-sufficiency theories based on urban farming, and further research to evaluate the effectiveness of this program are recommended. Collaboration between the community, academics, and the government is essential to achieving sustainable food security and economic empowerment in the future. Keywords: Chili Planting Movement, food production, food security
TEKNIK PENGOLAHAN SELAI TOMAT SEBAGAI MEDIA BELAJAR DAN DUKUNGAN BAGI UMKM PANGAN LOKAL DI SMA KRISTEN PONTAK, MINAHASA SELATAN Melpin, Rostina; Dusun, Citra; Mandang, Filan O; Lomo, Christine P; Aida, Yuannita
Jurnal Pengabdian Ibnu Sina Vol. 5 No. 1 (2026): Januari 2026
Publisher : LPPM Universitas Ibnu Sina

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36352/j-pis.v5i1.1310

Abstract

The Community Service Program (CSP) on tomato jam processing techniques at SMA Kristen Pontak, South Minahasa, was implemented as a solution to the abundant tomato harvests that are often not absorbed by the market, reducing farmers’ economic value. The main problems faced by partners include limited knowledge of product diversification, food hygiene standards, and basic marketing strategies. The objective of this program is to improve the skills of students, teachers, and local MSMEs in processing tomatoes into hygienic, durable, and marketable jam products, while strengthening collaboration between schools and communities in local economic empowerment. The method applied was a participatory approach through five stages: preparation, socialization, training and demonstration, mentoring implementation, and evaluation and dissemination. Evaluation was conducted using pre-test and post-test to measure improvements in participants’ knowledge and skills. Results showed significant progress, with the average pre-test score of 57 increasing to 82 in the post-test, reflecting a 44% improvement. The highest increase was observed in simple marketing strategies, rising from 50 to 78 (a 56% gain), followed by food hygiene from 55 to 80, and processing techniques from 58 to 83. The program successfully produced trial tomato jam products with simple yet marketable packaging and established collaborative networks between schools and MSMEs. Overall, this initiative provided positive impacts in education through practice-based learning and strengthened the capacity of local food MSMEs, serving as a replicable model for entrepreneurship development based on local resources.