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Kreasi: Jurnal Inovasi dan Pengabdian Kepada Masyaraka
Published by Bale Literasi
ISSN : -     EISSN : 28094182     DOI : https://doi.org/10.58218/kreasi
Core Subject : Social,
Environmental Science Law, Crime, Criminology & Criminal Justice Social Sciences
KREASI: Jurnal Inovasi dan Pengabdian kepada Masyarakat merupakan jurnal pengabdian kepada masyarakat yang menjadi wadah ilmiah untuk pengabdian, dengan nomor terdaftar P-ISSN dan E-ISSN. KREASI adalah jurnal multidisiplin ilmiah yang diterbitkan oleh BALE LITERASI yang merupakan lembaga riset, pelatihan & edukasi, sosial dan publikasi. Penerbitan jurnal ini akan dilakukan dalam satu tahun, mulai tahun 2021 terbit sebanyak tiga kali terbit yaitu pada bulan April, Agustus dan Desember. KREASI: Jurnal Inovasi dan Pengabdian kepada Masyarakat memfokuskan pada masalah umum atau masalah yang terkait dengan layanan masyarakat. Tujuan dari publikasi jurnal ini adalah untuk menyebarluaskan pemikiran konseptual atau ide dan hasil penelitian yang telah dicapai di bidang pengabdian masyarakat. KREASI: Jurnal Inovasi dan Pengabdian kepada Masyarakat, berisi berbagai kegiatan dalam menangani dan mengelola berbagai potensi, hambatan, tantangan, dan masalah yang ada di masyarakat. Implementasi kegiatan layanan juga melibatkan partisipasi masyarakat dan mitra. Kegiatan pelayanan diorganisasikan menjadi kegiatan yang bertujuan untuk meningkatkan kesejahteraan masyarakat.
Arjuna Subject : Umum - Umum
Articles 353 Documents
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Pendampingan Kepala Sekolah dalam Penguatan Supervisi Akademik untuk Meningkatkan Kualitas Pembelajaran Guru SMPN 2 Wera Syaifullah; Ahmadin
Kreasi: Jurnal Inovasi dan Pengabdian kepada Masyarakat Vol. 6 No. 3 (2026): Oktober
Publisher : BALE LITERASI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58218/kreasi.v6i3.5398

Abstract

Academic supervision is a strategic approach to improving the quality of teaching and learning through teacher mentoring and professional development. School principals play an important role in planning supervision activities, conducting classroom observations, providing feedback, and ensuring the implementation of follow-up actions. This article aims to describe a mentoring program designed to strengthen academic supervision at SMP Negeri 2 Wera, Bima Regency, West Nusa Tenggara, Indonesia. The program is designed using a participatory approach involving needs identification, mentoring planning, strengthening the principal’s competencies, supervision implementation, collaborative reflection with teachers, and evaluation and follow-up. Data are planned to be collected through observations, interviews, documentation, and evaluation instruments administered before and after the mentoring program. Initial observations provide a basis for identifying aspects of academic supervision that require improvement, particularly feedback provision, reflective teaching practices, and follow-up monitoring. The program is expected to promote more systematic, collaborative, and improvement-oriented academic supervision practices. A final evaluation is necessary to determine the extent to which the program achieves its objectives based on measurable evidence of change.
Pemberdayaan Kelompok PKK Desa Padang Garugur melalui Inovasi Pengolahan Keripik Balakka menuju Kemandirian Ekonomi Unggulan Saimarlina Harahap; Ulina Hutasuhut; Zulfahmi; Januardi Rosyidi Lubis; Afelia Anggaraini
Kreasi: Jurnal Inovasi dan Pengabdian kepada Masyarakat Vol. 6 No. 3 (2026): Oktober
Publisher : BALE LITERASI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58218/kreasi.v6i3.5444

Abstract

Padang Garugur Village in North Padang Lawas Regency possesses significant economic potential in the agricultural sector, particularly regarding the *balakka* fruit. However, the local community continues to face various challenges, such as limited product innovation, a lack of processing skills, and difficulties in marketing. To address these issues, a community empowerment initiative was implemented, providing training and guidance on processing *balakka* fruit into a product with economic value: *balakka* chips. The initiative also focused on developing skills and enhancing marketing efforts through social media and digital platforms. The results demonstrate that the innovation of *balakka* chips increases the value-added and competitiveness of local products, while also creating opportunities for the community to boost their income. Furthermore, the adoption of digital marketing has helped expand market reach. This initiative underscores how product innovation and the enhancement of community skills can support the long-term well-being and economic growth of Padang Garugur Village.
Penerapan Digital Marketing dan Pembuatan Identitas Merek Pada Produk Olahan Singkong (Manihot Esculenta Crantz) Tradisional Nur Haida Siregar; Raniati Siregar; Mustopa Husein Lubis; Elsa Sakinah Harahap; Ali Jafar Pasaribu
Kreasi: Jurnal Inovasi dan Pengabdian kepada Masyarakat Vol. 6 No. 3 (2026): Oktober
Publisher : BALE LITERASI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58218/kreasi.v6i3.5470

Abstract

Tape singkong (fermented cassava) is a traditional Indonesian food produced by fermenting cassava with the aid of a fermentation starter (ragi tape). This fermentation process induces changes in the physical, chemical, and organoleptic properties of the cassava. This study aims to examine the production process of *tape singkong*, the changes that occur during fermentation, and the factors influencing the quality of the final product. The methodology employed involves a simple experimental approach consisting of several stages: ingredient selection, peeling, washing, cooking, cooling, inoculation with the fermentation starter, and fermentation. Observations were made regarding the color, aroma, taste, and texture of the cassava throughout the fermentation process. The results indicate that, upon fermentation, the cassava becomes softer in texture, develops a sweeter taste, and acquires the characteristic aroma of tape. These changes are driven by the activity of microorganisms within the fermentation starter, which break down starch into simple sugars and produce various compounds during the fermentation process. The duration of fermentation, the quantity of the starter used, temperature, the cleanliness of the equipment, and storage conditions are critical factors that determine the quality of the *tape singkong*. Based on these findings, a fermentation process conducted under optimal conditions can yield *tape singkong* with desirable taste, aroma, and texture.

Page 36 of 36 | Total Record : 353

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