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All Journal Jurnal AbdiMas Nusa Mandiri Abdimas Altruis: Jurnal Pengabdian Kepada Masyarakat
Putri, Dyah Ayu Kensasmi
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Humanities Computer Science & IT Decision Sciences, Operations Research & Management Education Energy Environmental Science Mathematics Physics Social Sciences Other

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PEMANFAATAN MEDIA FLIPCHART VARIASI OLAHAN IKAN BANDENG DAN UDANG UNTUK MENUMBUHKAN WIRAUSAHA BIDANG BOGA (FOODPRENEUR) PADA REMAJA Yulianti, Yeni; Artanti, Guspri Devi; Putri, Dyah Ayu Kensasmi; Sabrina, Fildzah Zharifah Nur
ABDIMAS ALTRUIS: Jurnal Pengabdian Kepada Masyarakat Vol 8, No 1 (2025): April 2025
Publisher : Universitas Sanata Dharma

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24071/aa.v8i1.9627

Abstract

The flipchart media is used to improve the entrepreneurial skills of students of SMAN 1 Muara Gembong, supporting school programs such as entrepreneurship and the Pancasila Student Profile Strengthening Project (P5). The instrument used was a questionnaire to assess the quality of training media and satisfaction with the implementation of activities. The method used was training with data analysis of quantitative descriptive techniques. Product trials were conducted at the Processing Laboratory of the Catering Study Programme, Faculty of Engineering, State University of Jakarta, to find the best product formulation for fishrimp seaweed roll, fish finger, fish gyoza, fish egg roll, fish cake, milkfish spring roll, fried noodles, milkfish croquette, and serundeng talam cake. The media used was a flipchart containing information about milkfish, entrepreneurship, selling price calculation, processed product recipes, packaging examples, and labels. The training was attended by 30 students, the vice principal, teacher representatives, and school canteen managers. The quality assessment of the training media was 100% positive, with a satisfaction rating of 76.89% stating very satisfied, 18.603% stating satisfied, and 4.05% stating moderately satisfied from a total of 30 participants. The flipchart media can be used to increase the youth’s knowledge and skills, foster creativity in product innovation, and encourage entrepreneurial spirit, especially about processed milkfish and shrimp variations.
PENINGKATAN JIWA FOODPRENEUR REMAJA MELALUI PELATIHAN OLAHAN IKAN BANDENG BERBASIS VIDEO EDUKASI MUARA GEMBONG Artanti, Guspri Devi; Yulianti, Yeni; Maulida, Alvina Fadila; Putri, Dyah Ayu Kensasmi; Ghaisani, Nailah
Jurnal AbdiMas Nusa Mandiri Vol. 8 No. 1 (2026): Periode Januari 2026
Publisher : LPPM Universitas Nusa Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33480/abdimas.v8i1.7519

Abstract

The problems faced by teenagers in the coastal area of Muara Gembong are the limited knowledge and interest in entrepreneurship based on local food potential, especially fishery products, and the lack of contextual learning media that encourages economic independence from school age. This community service activity aims to foster a spirit of food entrepreneurship among teenagers through training in milkfish processing based on educational videos at SMAN 1 Muara Gembong. The approach used is participatory training, which is carried out through lectures, the use of educational videos, food processing practices, and simple business simulations including packaging, labelling, and product marketing. Data collection instruments included knowledge tests, video assessment questionnaires, and participant satisfaction surveys, with data analysis using descriptive statistics and narrative qualitative analysis. The results showed a subtantial improvement in the average pre-test score from 58 to 96 in the post-test, with an N-Gain of 0.904 904 (high category), proving the effectiveness of educational videos as a learning medium. The video assessment received a very good rating in terms of clarity of content (4.7), clarity in the presentation of the preparation procedure (4.7), video duration (4.9), and usefulness as a business opportunity. Participant satisfaction reached 83.33% (very high category), indicating that the training successfully met their expectations and needs. This activity not only enhances adolescents’ culinary competencies but also empowers the community through the utilization of local potential, and has the potential to be developed sustainably to promote adolescents’ economic self-reliance.
Co-Authors Ghaisani, Nailah Guspri Devi Artanti Maulida, Alvina Fadila Sabrina, Fildzah Zharifah Nur Yulianti, Yeni