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All Journal Jurnal ABDINUS : Jurnal Pengabdian Nusantara Community Development Journal: Jurnal Pengabdian Masyarakat
Tagor M. Siregar
Universitas Pelita Harapan
Humanities Computer Science & IT Economics, Econometrics & Finance Education Environmental Science Health Professions Industrial & Manufacturing Engineering Public Health

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TRAINING ON MAKING FUNCTIONAL FOOD PRODUCTS BASED ON GLUTINOUS CORN FLOUR Tagor M. Siregar; Julia Wijaya; Natania Natania; Titri Siratantri; Florecita Sanaky; Evelyn Chen; Keshia Wela
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 6 No. 6 (2025): Vol. 6 No. 6 Tahun 2025
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v6i6.46870

Abstract

The Women Farmers Group (KWT) Forum in Tangerang Selatan is a community group that engages in cultivating spices and other food crops like chilies, cauliflower, tomatoes, cucumbers, Pok Choy, and red spinach. Since the beginning of 2023, the Tangerang Selatan KWT Forum has been cultivating glutinous corn, which is a food crop with the potential to provide health benefits and added economic value for the community. The Tangerang Selatan KWT Forum has limited knowledge about the health benefits and how to process glutinous corn plants into functional food products. Community Service Activities (PkM) of the UPH Food Technology Study Program in the form of training in making functional food products based on glutinous corn flour can be a solution to overcome this condition. This training activity is carried out through the preparation and implementation stages. In the preparation stage, a trial process was conducted to determine the best preparation procedure and formulation for the instant glutinous corn soup product at the Food Processing Laboratory of the UPH Food Technology Study Program. The final preparation stage consists of preparing a training video. The training was conducted on September 21 2023 and was attended by 35 participants. The results of the evaluation of the implementation of training activities based on filling out questionnaires showed that all (100%) participants stated that this activity was well attended, useful, and very interesting. As a result of the training, making instant glutinous corn soup can become an alternative daily activity for members of the KWT Forum in Tangerang Selatan, providing health and economic benefits for the community.
Pelatihan Penerapan Teknologi Pengolahan Pangan pada Komoditas Jagung di STT-SAPPI Ciranjang Kabupaten Cianjur Tagor M. Siregar; Julia Ratna Wijaya; Natania Natania; Titri Siratantri Mastuti; Florecita Sanaky; Claudius Teo; Beatrice Julian
Jurnal ABDINUS : Jurnal Pengabdian Nusantara Vol 10 No 1 (2026): Volume 10 Nomor 1 Tahun 2026
Publisher : Universitas Nusantara PGRI Kediri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29407/ja.v10i1.26319

Abstract

Sekolah Tinggi Teologi Studi Alkitab untuk Pengembangan Pedesaan Indonesia merupakan Sekolah Tinggi Teologi, dimana lulusannya diharapkan dapat berperan aktif dalam pemberdayaan masyarakat. Berkaitan dengan hal ini maka Program Studi Teknologi Pangan Universitas Pelita Harapan (UPH) melakukan Pengabdian Kepada Masyarakat (PkM) berupa Pelatihan Penerapan Teknologi Pengolahan Pangan Pada Komoditas Jagung. Kegiatan ini dilakukan melalui tahap persiapan dan pelaksanaan. Pada tahap persiapan dilakukan uji coba proses pengolahan dan penentuan formulasi dan diperoleh produk olahan berbasis jagung di Laboratorium Pengolahan Pangan. Hasil dari tahap ini dirumuskan menjadi bagian dari materi pelatihan berupa deskripsi dan penjelasan tentang bahan, alat, prosedur pengolahan yang meliputi preparasi bahan, pengeringan, proses pembuatan dan penentuan formulasi produk pangan berbasis jagung yaitu tepung jagung, tortilla chips, dan sup jagung instan. Pada tahap pelaksanaan, tim PkM memaparkan, menjelaskan dan mempraktikkan materi pelatihan yang telah disiapkan kepada para mahasiswa di STT-SAPPI Cianjur, Jawa Barat. Kegiatan pelatihan dilakukan pada tanggal 24 April 2025 oleh 7 orang tim PkM yang terdiri dari 4 orang dosen, 1 orang asisten dosen dan 2 orang mahasiswa Program Studi Teknologi Pangan UPH, serta diikuti oleh 25 orang peserta yaitu mahasiswa STT-SAPPI Ciranjang kabupaten Cianjur. Evaluasi kegiatan pelatihan berdasarkan pengisian kuesioner menunjukkan seluruh (100%) peserta menyatakan bahwa kegiatan pelatihan dapat diikuti dengan baik dan sangat bermanfaat.
Co-Authors Beatrice Julian Claudius Teo Evelyn Chen Florecita Sanaky Julia Ratna Wijaya Julia Wijaya Kam, Natania Keshia Wela Titri Siratantri Titri Siratantri Mastuti