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Pemberdayaan masyarakat melalui inovasi dan bisnis pengolahan Labu Siam (Sechium edule) kriuk di Desa Mendale, Kebayakan, Aceh Tengah Anna Permatasari Kamarudin; Rahma Diana; Erna Erna; Ratna Dewi; Amru Bin AS; Husni Fachri; Irna Hidayah; Amiruddin Amiruddin; Bambang Surahman; Rizki Ananda; Amna Amna
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 9, No 3 (2025): May
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v9i3.31358

Abstract

Abstrak Pengabdian kepada Masyarakat ini telah dilakukan di Desa Mendale. Tujuan umum program untuk meningkatkan pengetahuan Mitra mengenai pemanfaatan labu siam yang banyak ditemui, menjadi produk labu siam kriuk. Sementara itu, tujuan khususnya agar masyarakat dapat menciptakan peluang pekerjaan, meningkatkan pendapatan dan mengisi waktu luang. Pelaksanaan pengabdian telah dihadiri oleh 20 orang ibu-ibu rumah tangga, yang terdiri dari kader PKK dan masyarakat umumnya. Metode yang dilakukan adalah pemberian materi yang disampaikan dengan ceramah diikuti dengan demonstrasi dan pelatihan. Berdasarkan hasil Pre Test dan Post Test menunjukkan bahwa telah terjadi peningkatan pengetahuan pada Mitra. Hal ini ditunjukkan pada  Pre Test, pernyataan pertama sebanyak 15 orang tidak mengetahui bahwa labu siam dapat diolah menjadi produk lain bukan hanya dimasak sebagai sayur. Pernyataan kedelapan, sebanyak 13 orang tidak mengetahui bahwa labu siam dapat diolah menjadi produk lain selain dibuat sayur. Namun pada hasil Post Test pernyataan pertama, menunjukkan bahwa pengetahuan Mitra telah bertambah sehingga terdapat 20 orang Mitra yang mengetahui bahwa labu siam bukan hanya dibuat sayur. Pernyataan kedelapan terdapat 20 orang Mitra yang mengetahui labu siam dapat dibuat produk-produk lainnya. Hasil evaluasi menunjukkan pelaksanaan program mendapatkan penilaian yang baik seperti, acara sesuai dengan rencana, 100% Mitra ‘Setuju’ dan materi runtut 100% Mitra ‘Setuju’. Kata kunci: pemberdayaan; inovasi; bisnis; pengolahan; labu siam Abstract This Community Service has been carried out in mendale Village. The general objective of the program is to increase Partners’ knowledge about the use of chayote which is widely found to become crispy chayote products. Meanwhile, the specific objecticve is for the community to be able to create job oppotunites, increase income and fill their free time. The implementation of the service has been attended by 20 housewives, consisting of PKK cadres and the general public. The method used is the provision of material delivered through lectures followed by demonstrations and training. Based on the results of the Pre Test and Post Test, it shows that there has been an increase in knowledge among Partners. Thus is shown in the Pre Test, the first statement is that 15 people do not know that chayote can be processed into other products, not just cooked as vegetables.  The eight statement, 13 people do not know that chayote can be processed into other products besides being made into vegetables. However, in the results of the Post Test, the first statement shows that Partners’ knowledge has increased so that there are 20 Partners who know that chayote is not only made into vehetable. The eighth statement is that 20 Partners know that chayote can be made into other products. The evaluation results showed that the implementation of the program received a good statement, such as the even was in accordance with the plan, 100% Partners ‘Agreed’ and the material was coherent, 100% of Partners ‘Agreed’.  Keywords: empowerment; innovation; business; processing; chayote
Multilingual Representation In The Linguistic Landscape Of Business Naming In Jambi City Muhammad Muslim Nasution; Julisah Izar; Dharma Yunita Siregar; Rizki Ananda; Anggi Triandana; Aprilia Kartika Putri
International Journal Of Humanities Education and Social Sciences (IJHESS) Vol 5 No 5 (2026): IJHESS APRIL 2026
Publisher : CV. AFDIFAL MAJU BERKAH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55227/ijhess.v5i5.2233

Abstract

This study aimed to examine the phenomenon of multilingual naming in food and beverage businesses in Jambi City, including identifying word types and the reasons behind their name choices. The research method used  a qualitative descriptive approach focused on the presentation and in-depth interpretation of linguistic data. Data collection techniques were conducted through direct field observations to document business signage and in-depth interviews with business owners to explore naming motivations. Data analysis techniques were applied by classifying language use based on the type of meaning and function of the linguistic landscape, which were then interpreted to identify sociolinguistic trends in society. The results show that a number of culinary businesses in Jambi City extensively use multilingual naming, both entirely and in a hybrid manner. Some examples of naming found include Brownmix, Kafaaf, D'Box, D'BestO, Casa de Alicia, Haus Tea, and Love. These findings indicate that multilingual use has two main functions: informative and symbolic. The informative function is reflected in the use of foreign languages ​​to concisely describe product types or business images. Meanwhile, the symbolic function is seen in the efforts of business owners to build a modern, prestigious, and globally oriented identity to increase business competitiveness in the public space of Jambi.