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All Journal Jurnal Teknologi Pangan dan Hasil Pertanian GANDRUNG: Jurnal Pengabdian Kepada Masyarakat JURPIKAT (Jurnal Pengabdian Kepada Masyarakat) Indonesian Community Journal
Maulana, Alifatqul
Institut Priwisata Trisakti, Jakarta
Agriculture, Biological Sciences & Forestry Computer Science & IT Dentistry Economics, Econometrics & Finance Education Environmental Science Law, Crime, Criminology & Criminal Justice Physics Public Health Social Sciences Other

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Identifikasi Kebutuhan Usaha Hulu dan Hilir Usaha Rumahan Permen Jahe di Sukabumi Sularso Budilaksono; Rilla Sovitriana; Nana Trinawati; Alifatqul Maulana
JURPIKAT (Jurnal Pengabdian Kepada Masyarakat) Vol 4 No 2 (2023)
Publisher : Politeknik Piksi Ganesha Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37339/jurpikat.v4i2.1321

Abstract

The ginger candy home business has become an attractive option for the people of Sukabumi City. However, upstream and downstream problems in this business are still not clearly identified. This service aims to identify upstream and downstream needs for ginger candy home-based businesses in Sukabumi City. The methods used are discussions and interviews with business owners and related stakeholders. The results of this service are expected to provide a better understanding of the problems faced by home-based ginger candy entrepreneurs in Sukabumi City and provide recommendations for more sustainable business development both upstream and downstream. This service provides contributions and benefits for MSME entrepreneurs in the ginger planting strategy sector in the form of beds and the potential for processed ginger, for example into biscuits, syrup, ginger serey drink, donuts, etc.
Sosialisasi dalam Meningkatkan Motivasi Kewirausahaan dan Minat Berwirausaha Pada Ibu-Ibu UMKM dan PKK di Kelurahan Cisarua Kota Sukabumi Rilla Sovitriana; Sularso Budilaksono; Nana Trinawati; Alifatqul Maulana
I-Com: Indonesian Community Journal Vol 4 No 1 (2024): I-Com: Indonesian Community Journal (Maret 2024)
Publisher : Fakultas Sains Dan Teknologi, Universitas Raden Rahmat Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33379/icom.v4i1.3953

Abstract

Community service activities are carried out to socialize and increase entrepreneurial motivation and interest in entrepreneurship among MSME and PKK mothers in Cisarua Village, Sukabumi City. Based on the results of the questionnaire processed to MSME and PKK participants using the method. Results obtained: I was motivated to become an entrepreneur after receiving counseling from 30 respondents, 87% of my skill items increased after receiving training from 30 respondents, 87%. I asked to become an entrepreneur after receiving entrepreneurship training from 30 respondents 86%, my knowledge and skills increased after participating in training from 30 respondents 88%. I feel happy participating in entrepreneurial activities with 30 respondents 92%.
Training in Sago-Based Food Processing as An Effort To Strengthen The Community Economy in The District of Nabire, Central Papua Province Saptarining Wulan; Adhi Trirachmadi Mumin; Doni Muhardiansyah; Alifatqul Maulana
GANDRUNG: Jurnal Pengabdian Kepada Masyarakat Vol. 6 No. 1 (2025): GANDRUNG: Jurnal Pengabdian Kepada Masyarakat
Publisher : Fakultas Olahraga dan Kesehatan, Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/gandrung.v6i1.4467

Abstract

Nabire Regency faces high poverty of 23.90% in 2022 and stunting of 22.2% in 2023, even though it has abundant natural resources. PKM activities aim to improve housewives' skills in processing sago, increase awareness of food diversification, and create new business opportunities, to improve the community's diet and economic independence. The activity, which was carried out in Nabire Regency on 26-29 January 2022, involved 30 housewives from several villages in six groups. The implementation phase was carried out for two days, participants received theory about hygiene and sanitation, followed by freezing and practice in making sago dishes. Evaluation is carried out through pre-tests, post-tests and practical competitions, with prizes for the best participants. PKM activities in Nabire Regency succeeded in increasing the community's knowledge and skills in processing sago through two days of training. Participants learned sago processing techniques and the importance of hygiene and sanitation, with evaluations showing significant increases in knowledge. All groups scored above 70 in cooking practice, and prizes were awarded to the best participants. However, challenges such as limited practice time and equipment emerged, as well as recommendations for improving facilities and providing transportation for future participants.
Pemanfaatan Kacang Kedelai Sebagai Pengganti Ayam Dalam Pembuatan Penyedap Rasa Alifatqul Maulana
Jurnal Teknologi Pangan dan Hasil Pertanian Vol. 17 No. 1 (2022): Februari
Publisher : Faculty of Agricultural Technology, Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/jtphp.v16i1.4543

Abstract

Tujuan dari penelitian ini adalah untuk menciptakan perasa alami, sehat dan berbeda yang paling disukai responden. Dalam penelitian ini peneliti menggunakan uji deskriptif untuk mengetahui perbedaan penyedap rasa dari daging ayam dengan penyedap rasa dari kedelai menurut responden dan uji hedonik untuk mengetahui tingkat kesukaan terhadap sampel yang diberikan. Pengumpulan data tersebut kemudian diolah dengan menggunakan metode uji-T. Data dalam penelitian ini menggunakan data primer yang berasal dari kuesioner dan pengolahan data menggunakan software SPSS versi 23. Hasil penelitian menunjukkan bahwa Dari data hasil uji hedonik kategori rasa dan aroma penyedap rasa dari kedelai yang menggunakan kedelai 100% kurang dapat diterima oleh para responden hal ini mungkin disebabkan karena rasa dari produk perlakuan kurang gurih dan tidak memiliki aroma seperti pada penyedap rasa dari daging ayam yang menggunakan daging ayam 100%. Sedangkan dari kategori tekstur dan warna penyedap rasa dari kedelai yang menggunakan kedelai 100% dapat diterima oleh para responden, hal ini mungkin disebabkan karena warna dan tekstur dari penyedap rasa dari kedelai serupa seperti pada produk penyedap rasa dari daging ayam.
Co-Authors Adhi Trirachmadi Mumin Budilaksono, Sularso Doni Muhardiansyah Faiza Rachim Linda Desafitri Ratu Bilqis Mimi Enggriani Mohammad Syaltut Abduh, Mohammad Syaltut Nana Trinawati Nana Trinawati Robiatul Adawiyah Saptarining Wulan Sovitriana, Rilla