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All Journal Amal Ilmiah: Jurnal Pengabdian Kepada Masyarakat Nawadeepa: Jurnal Pengabdian Masyarakat
Hismawati
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Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Public Health Social Sciences Transportation Other

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Peningkatan Kompetensi Desain Grafis Siswa Melalui Pendampingan Terprogram Menggunakan Aplikasi Coreldraw Hismawati; Herlinda; Esthi Diyah Utami Waraksari; Emil Alfreda; Hendra Nelva Saputra
Amal Ilmiah: Jurnal Pengabdian Kepada Masyarakat Vol. 5 No. 1 (2023): Edisi November 2023
Publisher : FKIP Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36709/amalilmiah.v5i1.58

Abstract

Kemampuan untuk menghasilkan karya desain yang menarik dan profesional sangat dihargai oleh perusahaan dan masyarakat umum. Oleh karena itu, penting untuk memastikan siswa memiliki kompetensi yang baik dalam desain grafis agar dapat bersaing di pasar kerja yang kompetitif. Tujuan kegiatan ini adalah membuat siswa memiliki pemahaman yang lebih baik tentang desain grafis dan mampu menghasilkan karya-karya kreatif yang memukau. Metode pelaksanaan kegiatan pelatihan ini terdiri atas 4 tahapan yaitu persiapan, pembukaan acara, penyampaian materi, dan praktek. Kegiatan pelatihan yang telah dilakukan terhadap siswa terbukti dapat meningkatkan pengetahuan dan kemampuan siswa di bidang Desain Grafis dalam pembuatan logo. Hasil ini dapat dibuktikan dengan memperhatikan hasil desain grafis dari setiap siswa yang berarti penyampaian materi edukasi desain grafis dapat dicerna dengan baik dan dapat disimpulkan bahwa siswa memiliki perhatian yang baik terhadap pelatihan yang telah diberikan. Suasana di ruangan pelatihan penuh dengan semangat dan antusiasme dari peserta pelatihan. Pernyataan ini didukung dengan data sebesar 88,90% siswa memberikan respon positif terhadap kegiatan pelatihan ini.
Inovasi Tren Kuliner Tahu Crispy Balado Dalam Membangun Peluang Bisnis Cemilan Arsita, Ulfa; Mika, Tiara; Lestari, Mitha; Annisa; Hismawati; Marwa; Sapar
Nawadeepa: Jurnal Pengabdian Masyarakat Volume 2, No 2 (2023): June
Publisher : Pencerah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58835/nawadeepa.v2i2.160

Abstract

The Innovation of Crispy Tofu Balado Culinary Trend as a Snack Business Opportunity. The purpose of the Student Entrepreneurship Creativity Program (PKM-K) is to motivate students to become entrepreneurs by developing the Crispy Tofu Balado Culinary Trend as a Snack Business Opportunity. Crispy Tofu Balado is very beneficial for health, as it contains a lot of protein and nutrients for the body, minimizes the risk of various diseases, and creates new business opportunities. The implementation method of this program includes input, process (production), output, and evaluation. The result of this program includes conducting market surveys to determine the market conditions, feasibility studies of the business to be run, selection of ingredients and provision of a place, and facilities to support the production process. The production process involves preparing the ingredients and making Crispy Tofu Balado until it is ready to be marketed. The output is the finished Crispy Tofu Balado product that is ready to be used and marketed to consumers. Finally, the evaluation stage is conducted after the production of the product to review any shortcomings that make consumers uncomfortable using our product. In conclusion, the PKM-K program on the Innovation of Crispy Tofu Balado Culinary Trend as a Snack Business Opportunity can provide students with skills to remain innovative and creative in developing the Crispy Tofu Balado Culinary Trend, give students the opportunity to practice entrepreneurship with a comprehensive understanding of the concept of entrepreneurship, and build student motivation to continue in business
Co-Authors Annisa Arsita, Ulfa Emil Alfreda Esthi Diyah Utami Waraksari Hendra Nelva Saputra Herlinda Lestari, Mitha Marwa Mika, Tiara Sapar