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All Journal Jurnal Pelayanan dan Pengabdian Masyarakat Indonesia Dinamika Sosial: Jurnal Pengabdian Masyarakat Dan Transformasi Kesejahteraan Jurnal Riset Multidisiplin Edukasi
Galang Febriansyah
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Law, Crime, Criminology & Criminal Justice Other

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Pendampingan dan Pelayanan Posyandu Balita dengan Kreasi Es Krim Biofarmasi Eksplorasi Fitoaktif Curcuma Xanthorrhiza Melalui Teknik Krioadopsi Sebagai Makanan Pendamping Posyandu Kelurahan Karanganyar Ilmiyatur Rosyidah; Galang Febriansyah; Nikmatul Hizah; M. Toriqul Firdausi; Roudlotul Fadiyah; Yulia Hidayatul Musyarofah
Jurnal Pelayanan dan Pengabdian Masyarakat Indonesia Vol. 3 No. 3 (2024): September : Jurnal Pelayanan dan Pengabdian Masyarakat Indonesia
Publisher : Sekolah Tinggi Ilmu Administrasi Yappi Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jppmi.v3i3.1486

Abstract

This community service aims to optimize the use of temulawak (Curcuma xanthorrhiza) which is abundant in Karanganyar Village, Pasuruan, through the innovation of making temulawak ice cream as a complementary food in Posyandu Toddler activities. Although temulawak is known to have various health benefits, its use in this community is still very minimal. This program began with a needs analysis conducted through interviews and observations, identifying challenges in utilizing local rhizome plants and the need for complementary food innovations. The results of this analysis encouraged the development of temulawak ice cream using cryoadoption techniques to maintain nutritional content and provide optimal health benefits. The community service method was carried out with a participatory approach involving residents of Karanganyar Village, Posyandu cadres, and village officials. This process includes education, training, and implementation of temulawak ice cream in Posyandu activities. Evaluations were carried out on the taste, texture, and children's interest in the ice cream. The evaluation results showed that 80% of respondents really liked the taste of temulawak ice cream, 70% considered the texture soft, and 90% showed high interest in this product. This program is expected to increase the utilization of local rhizome plants, introduce healthy food innovations, and strengthen community awareness and participation in health programs. Overall, this service shows success in optimally utilizing local potential and providing a positive impact on public health and community empowerment, with the hope that this innovation can be a model for the development of similar products in other areas
Pengembangan Website UMKM untuk Meningkatkan Visibilitas di Kelurahan Karanganyar Kota Pasuruan Ilmiyatur Rosidah; Galang Febriansyah; Maria Lordes Ukat; Novi Hidayatul Fitriyah; Tarisya Chairana Mahiira; Varizky Toriq Habibur Rohman
Dinamika Sosial : Jurnal Pengabdian Masyarakat dan Transformasi Kesejahteraan Vol. 1 No. 3 (2024): September : Dinamika Sosial : Jurnal Pengabdian Masyarakat dan Transformasi Kes
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62951/dinsos.v1i3.546

Abstract

This community service article focuses on developing a website to increase the visibility of UMKM in Karanganyar Village, Pasuruan City. Using the Participatory Action Research (PAR) method, this activity involves observations and interviews with UMKM actors to understand their needs and challenges. The development process began by redesigning the appearance and features of the website to be more user-friendly and informative, which was then integrated with the profiles of UMKM, that had not yet been registered. As a result, several UMKM, such as Permata Bread, Fish Crackers, Pecel Rice, Lele Dimsum, Motor Parts, Dumpling Noodles, Tamarind Turmeric and Bonagung Herbal Medicine, Chicken Nuggets, Macrame Glaze, Petis Tambar, and Es Agogo, were successfully added to the website. This increased visibility allows UMKM to reach a wider market, both local and international. The social impact of this development includes an increase in the number of customers and greater business opportunities for UMKM. This article concludes that website development carried out in a participatory manner can be an effective tool in empowering local UMKM, as well as encouraging economic growth and community welfare in the digital era
PERAN SUMBER DAYA MANUSIA DALAM IMPLEMENTASI STRATEGI BRANDING UNTUK PENGUATAN PRODUK UMKM Fredy Apritama Djunaidi; Adam Ahmad; Galang Febriansyah; Fadali Rahman; Wahyu Maulana
Jurnal Riset Multidisiplin Edukasi Vol. 2 No. 12 (2025): Jurnal Riset Multidisiplin Edukasi (Edisi Desember 2025)
Publisher : PT. Hasba Edukasi Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71282/jurmie.v2i12.1443

Abstract

This study aims to analyze the role of human resources (HR) in implementing branding strategies to strengthen the products of Micro, Small, and Medium Enterprises (MSMEs). The development of the digital era requires MSMEs to build strong and competitive brand identities. However, the success of branding is not solely determined by visual elements, but also by the competence, creativity, and digital literacy of the HR who manage the branding process. This research employs a descriptive qualitative approach through a literature study by reviewing eight relevant scientific journals related to HR, branding, digital marketing, and MSME innovation. The findings indicate that HR plays a strategic role in developing brand identity, managing digital content, fostering product innovation, and strengthening customer relationships, which collectively contribute to increased brand awareness and product competitiveness. Digital literacy among HR is proven to be a crucial factor in optimizing branding strategies on social media, while HR-driven innovation enhances product differentiation and brand value. This study concludes that the integration of HR competencies and branding strategies is essential for strengthening MSME products. Therefore, improving HR capabilities through training in branding and digital marketing is strongly recommended to support MSME sustainability.
Co-Authors Adam Ahmad Fredy Apritama Djunaidi Ilmiyatur Rosidah Ilmiyatur Rosyidah M. Toriqul Firdausi Maria Lordes Ukat Nikmatul Hizah Novi Hidayatul Fitriyah Rahman, Fadali Roudlotul Fadiyah Tarisya Chairana Mahiira Varizky Toriq Habibur Rohman Wahyu Maulana Yulia Hidayatul Musyarofah