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All Journal Masyarakat Berkarya: Jurnal Pengabdian dan Perubahan Sosial CITAKARYA Jurnal Pengabdian Masyarakat
Mas’ud Uqbah Al Ansyari
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Agriculture, Biological Sciences & Forestry Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Law, Crime, Criminology & Criminal Justice Public Health Social Sciences

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PKM Pengolahan Jagung Menjadi Cemilan JAARAS (Jagung Aneka Rasa) Putrawan, Muh. Rizah; Jalaluddin Rumi; Herwan Hisanan; Irfan Yunus; Mas’ud Uqbah Al Ansyari
CITAKARYA Jurnal Pengabdian Masyarakat Vol. 3 No. 02 (2025): Mei - Juli
Publisher : CITAKARYA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63922/citakarya.v3i02.1932

Abstract

Jagung merupakan komoditas penting di Indonesia dengan berbagai pemanfaatan dan nilai ekonomi yang signifikan. Jagung memiliki berbagai pemanfaatan, mulai dari konsumsi langsung, industri bahan makanan, bahan baku pangan, hingga bahan baku energi seperti bioetanol. Permintaan jagung terus meningkat dari tahun ke tahun yang menunjukkan pentingnya komoditas ini dalam memenuhi kebutuhan pangan dan industri. Nilai ekonomi jagung terbilang cukup tinggi karena jagung menjadi salah satu sumber pendapatan bagi petani dan industri pengolahan. Selain itu, jagung juga berperan dalam ketahanan pangan dan energi nasional. Metode yang digunakan dalam kegiatan ini meliputi ceramah, tanya jawab atau diskusi, dan pelatihan. Adapun hasil yang didapatkan yaitu (1) Pelatihan Cemilan JAARAS (Jagung Aneka Rasa) direspon dengan baik oleh peserta; (2) Minat dan motivasi yang tinggi dari peserta pelatihan sangat menunjang transfer ilmu pengetahuan dan keterampilan dari pengabdi kepada peserta pelatihan, sehingga materi pelatihan yang diberikan dapat terserap semua; dan (3) Produk pelatihan pembuatan Cemilan JAARAS (Jagung Aneka Rasa) dapat dikonsumsi sehari-hari dan dapat dijadikan sebagai produk berwirausaha.
PKM Kewirausahaan Diversifikasi Produk Dadar Gulung Menjadi Mini Crepe Roll Mitha Evalista; Irfan Yunus; Mohamad Ikbal Riski A. Danial; Fitrah Widya Wati; Mas’ud Uqbah Al Ansyari
Masyarakat Berkarya : Jurnal Pengabdian dan Perubahan Sosial Vol. 1 No. 4 (2024): November: Masyarakat Berkarya : Jurnal Pengabdian dan Perubahan Sosial
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62951/karya.v1i4.810

Abstract

Traditional food is known as market snacks because in the past these snacks were found in many traditional markets. In this modern era, some people consider that omelette rolls are an outdated traditional food or snack. The popularity of rolled omelets is increasingly eroded by modern snacks that are more contemporary and practical. This causes a lack of public interest in omelette rolls, especially the younger generation. This condition is feared to cause the rolled omelette, which is a traditional Indonesian culinary richness, to be forgotten in the future. Therefore, a diversification process must be carried out so that the rolled omelet remains in the market. The process of diversifying omelette rolls as a traditional food into a modern product, namely "Mini Crepe Roll" is a strategic step to maintain its existence and popularity in the midst of a more contemporary and practical onslaught of modern snacks. This Mini Crepe Roll product is an introductory food or dessert that is suitable to eat for Indonesian snack fans. Besides that, this food does not use harmful preservatives and is safe to consume. To attract customer interest, Mini Crepe Roll food products are packaged and served attractively, practically, and ready to eat. In this activity, not only focus on the mini crepe roll production process, but also on business and marketing aspects This is so that mini crepe roll products can be well received by consumers and have competitiveness in the market.
Pelatihan Kewirausahaan Meronce Aksesoris Manik Manik Hasbi Hasbi; Mas’ud Uqbah Al Ansyari; Ika Wisudawaty; Herawan Hisanan; Irfan Yunus
Masyarakat Berkarya : Jurnal Pengabdian dan Perubahan Sosial Vol. 1 No. 4 (2024): November: Masyarakat Berkarya : Jurnal Pengabdian dan Perubahan Sosial
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62951/karya.v1i4.811

Abstract

The creative industry in Indonesia has grown rapidly in recent years, resulting in increasingly intense trade competition and various innovations in product marketing. This research focuses on the handicraft industry, especially in the manufacture of accessories such as bracelets, necklaces, and rings. Although the meronce looks simple, the biggest challenge is to create a unique design and ensure the strength of the connecting rope so that it doesn't break easily. Meronce accessories is an activity or process of stringing various elements into an attractive and functional whole, such as bracelets, necklaces, and rings. Usually, meronce is done by using elastic straps as a connecting medium and beads as decorations. While it looks easy and everyone can do it, not everyone has the same design idea when it comes to accessories. In addition, the challenge in meronce is the process of swallowing. We must be able to ensure that when accessories are used, the strap does not come off easily. These beaded accessories can also be a fashion support worn by someone.
Co-Authors Fitrah Widya Wati hasbi hasbi Herawan Hisanan Herwan Hisanan Ika Wisudawaty Irfan Yunus Jalaluddin Rumi Mitha Evalista Mohamad Ikbal Riski Danial Putrawan, Muh. Rizah