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All Journal Jurnal ABDINUS : Jurnal Pengabdian Nusantara Jurnal Abdi Insani
Beatrice Julian
Universitas Pelita Harapan
Agriculture, Biological Sciences & Forestry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics

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PENINGKATAN KAPASITAS UMKM MELALUI PELATIHAN PENGAWETAN SAMBAL DALAM KEMASAN DI FORUM KOMUNIKASI USAHA MIKRO (FORSAMIK) CURUG, TANGERANG Ratna Handayani; Yuniwaty Halim; W. Donald R. Pokatong; Beatrice Julian; Madeline Christabel Alexandra; M. Rifqi Nazuli; Christian Jeremy; Kenneth Kanovsky The
Jurnal Abdi Insani Vol 13 No 6 (2026): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v13i6.4013

Abstract

Forum Komunikasi Usaha Mikro (FORSAMIK) is an organization that oversees 238 members consisting of Micro, Small, and Medium Enterprises (MSMEs) at the sub-district level in Curug, Tangerang. Approximately 70% of these MSMEs operate in the food and beverage sector. Packaged chili sauce is one of the products developed by MSME members of FORSAMIK Curug, Tangerang. The main problem that is currently faced by these MSMEs is that the packaged sambal products they produce have a short shelf life, resulting in a sales system that depends solely on incoming orders. To increase production volume and expand the distribution reach to further improve the quality of packaged chili sauce products made by MSME members of FORSAMIK Curug, Tangerang, Food Technology team from UPH carried out this community service activity. The method used in this activity was active participation, consisting of observation, socialization, implementation, and evaluation stages. The activities were conducted in form of educational outreach and training. This community service was held on April 24, 2026, and was attended by 24 MSME representatives from Curug Sub-district, Tangerang. The activity received a positive response from participants, as indicated by their active participation throughout the sessions, increased knowledge based on the results of short quizzes conducted before and after the material delivery, and a strong willingness among participants to apply the knowledge gained at home and in their ongoing or future businesses. Through this activity, it is expected that the distribution reach of packaged sambal products will expand, ultimately improving the economic conditions of FORSAMIK Curug members.
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 Christian Jeremy Claudius Teo Florecita Sanaky Halim, Yuniwaty Handayani, Ratna Julia Ratna Wijaya Kam, Natania Kenneth Kanovsky The M. Rifqi Nazuli Madeline Christabel Alexandra Tagor M. Siregar Titri Siratantri Mastuti Wilbur Donald R. Pokatong