Literasi: Jurnal Pengabdian Masyarakat dan Inovasi
LITERASI: Jurnal Pengabdian Masyarakat dan Inovasi dengan nomor registrasi ISSN (online) adalah jurnal ilmiah multidisiplin terbitan Pengelola Jurnal Politeknik Negeri Ketapang. Jurnal ini bertujuan untuk menyebarkan ide dari hasil pengabdian yang telah dicapai melalui kegiatan pengabdian kepada masyarakat.LITERASI: Jurnal Pengabdian Masyarakat dan Inovasi terbit 2 kali dalam setahun, setiap bulan Februari dan Agustus.
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<![CDATA[Pelatihan Bahasa Inggris Dan Seni Tari Bagi Remaja Masjid Tahfidz Al Qur'an Nurul Huda Di Nagari Panyalaian ]]>
<![CDATA[Vonny Ardiel]]>;
<![CDATA[Ira Maulina Sa’danoer]]>;
<![CDATA[Dina Ayuning Tyas]]>
<![CDATA[ Literasi: Jurnal Pengabdian Masyarakat dan Inovasi Vol 2 No 2 (2022) ]]>
Publisher : <![CDATA[Pengelola Jurnal Politeknik Negeri Ketapang ]]>
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DOI: 10.58466/literasi.v2i2.681
<![CDATA[English language skills are a skill that is needed in this era of globalization. English is the main communication tool in education and general interaction in national and international society. English training for youth Tahfidz Markazul Quran mosque Nurul Huda Nagari Panyalaian is one form of knowledge reference in the Babaliak ka Surau program. This English training uses the Gamification method, where the learning process uses the guessing game method, numbers, pictures and words. The purpose of using this method is to create a sense of pleasure and not get bored in learning, then it can attract the interest and motivation of participants in learning. Likewise with Pasambahan traditional dance training as a program to preserve and maintain Minangkabau cultural arts. The results of this activity are (1) an increase in interest and motivation in learning English. (2) Can add vocabulary in daily life (3) Can use basic English in communication (3) improve arts and culture skills, especially traditional dance. The evaluation of this activity shows that this activity has the support of the training participants and the mosque management and will become a follow-up program for the team. Therefore, this program is a form of activation of the Ba Baliak ka Surau program for youth in Nagari Panyalaian.]]>
<![CDATA[Pembekalan Pengetahuan Dan Keterampilan Kuliner Ikan Berbasis Wisata Pantai Di Dusun Lamangkia Desa Topejawa ]]>
<![CDATA[Buana Basir]]>;
<![CDATA[Nuraeni L. Rapi]]>;
<![CDATA[Mutemainna Karim]]>;
<![CDATA[Mesalina Tri Hidayani]]>;
<![CDATA[Harianti Harianti]]>
<![CDATA[ Literasi: Jurnal Pengabdian Masyarakat dan Inovasi Vol 2 No 2 (2022) ]]>
Publisher : <![CDATA[Pengelola Jurnal Politeknik Negeri Ketapang ]]>
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DOI: 10.58466/literasi.v2i2.687
<![CDATA[Topejawa village has the potential to develop a fish culinary business. The coastline that stretches as far as 0.8 km and the existence of fish landing sites (TPI) in the Lamangkia Topejawa Hamlet are very possible for the community to create a fish culinary business that is integrated with the Lamangkia coastal tourism area. The purpose of the activity is to empower the community for fish culinary business and it is hoped that it can help in improving the standard of living of the people of Dusun Lamangkia. The method of carrying out activities is by carrying out social approaches. The approach is carried out through outreach activities, counseling on the processing of fishery products, training and technical guidance on processing, assistance in establishing and legalizing businesses, as well as assistance in the manufacture of business products. The results of the implementation of the activity are the creation of motivation to carry out a fish-based processing business, as well as the formation of the Mentari Lamangkia fish culinary business]]>
<![CDATA[Penerapan Alat Pelindung Diri Sebagai Upaya Keselamatan Dan Kesehatan Kerja Di Pabrik Tahu Dan Tempe ]]>
<![CDATA[Etika Sari Sari]]>;
<![CDATA[Junarsih Junarsih]]>;
<![CDATA[Rizkya Fataya Guchi]]>
<![CDATA[ Literasi: Jurnal Pengabdian Masyarakat dan Inovasi Vol 2 No 2 (2022) ]]>
Publisher : <![CDATA[Pengelola Jurnal Politeknik Negeri Ketapang ]]>
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DOI: 10.58466/literasi.v2i2.691
<![CDATA[Occupational Health and Safety is all science and its application to prevent work accidents, occupational diseases, fires, explosions and environmental pollution. Work accident prevention efforts are needed to avoid losses that arise and to improve work safety performance in the workplace. One of the efforts that can be done to reduce work accidents is to use personal protective equipment. In PkM Activities, which are carried out by providing education regarding the importance of applying personal protective equipment to support occupational safety and health. The purpose of this PkM is to provide knowledge and insight. The results of the education that have been carried out can increase the knowledge and awareness of workers in order to avoid work accidents and occupational diseases.]]>
<![CDATA[Pengembangan dan Pelatihan Pengelolaan Situs Web UMKM Shofi Cookies ]]>
<![CDATA[Dedy Sugiarto]]>;
<![CDATA[Ratna Shofiati]]>;
<![CDATA[Syandra Sari]]>;
<![CDATA[Muhamad Ichsan Gunawan]]>;
<![CDATA[Ridho Rachmat Giffary]]>;
<![CDATA[Ida Jubaidah]]>;
<![CDATA[Azhar Rizki Zulma]]>
<![CDATA[ Literasi: Jurnal Pengabdian Masyarakat dan Inovasi Vol 2 No 2 (2022) ]]>
Publisher : <![CDATA[Pengelola Jurnal Politeknik Negeri Ketapang ]]>
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DOI: 10.58466/literasi.v2i2.693
<![CDATA[Shofi Group is a business engaged in cake production which was founded by the late Guswan Zainal, the husband of umi Nyi mas Yusnaini who was awarded the Capital City Award. The problem found is the absence of a website to introduce its products more broadly to all regions of Indonesia and abroad. The purpose of this activity is to develop a marketing website for the Shofi Group and provide training on website management. website development for SMEs Shofi Group uses the System Development Life Cycle (SDLC) approach. The series of activities began with two meetings with SME owners discussing the needs of web development followed by website creation and ended with training on Sunday, June 26, 2022. The Shofi Cookies MSME Website Management Training activity which was responded with excellent results was attended by a representative of Shofi group as web admin.]]>
<![CDATA[Pembuatan Mi Basah Dari Tepung Fermentasi Singkong Untuk Siswa Planet Nufo, Desa Mlagen Rembang ]]>
<![CDATA[Rohadi Rohadi]]>;
<![CDATA[Bambang Tutuko]]>
<![CDATA[ Literasi: Jurnal Pengabdian Masyarakat dan Inovasi Vol 2 No 2 (2022) ]]>
Publisher : <![CDATA[Pengelola Jurnal Politeknik Negeri Ketapang ]]>
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DOI: 10.58466/literasi.v2i2.696
<![CDATA[The community service activity aims to provide knowledge and skills in producing instant fresh noodle made from cassava fermented flour and natural colorant from pea (Clitoria ternatea) flower extract for Planet Nufo students, Mlagen village, Rembang Regency. Plant Nufo’s curriculum integrates academic education at the level of Junior High School with the agriculture and animal husbandry sector. The activity was held on Tuesday, May 24, 2022 attended by 20 students. The training material (theory) was delivered by authors using the lecture method, taking place in the Campus Hall, while the practice of making noodles done in the school’s production room provide by authors, assisted by two students. The result showed that giving theory is able to increase participants’ knowledge. However it is less effective with an extension effectiveness value (EP) of 11 percent. While practice provides real experience and skills to participants. The monitoring that carried out a week after work by interviewing the participants and supervisors methods showed community service activity was very useful. Participants have been able to produce fermented cassava flour with good results. Participants were also able to repeat the making of noodles by utilizing the materials and equipment with good product]]>
<![CDATA[Sosialisasi Kewirausahaan dalam Upaya Meningkatakan Minat Wirausaha di Majelis Taklim Al-Karomah Metro Utara ]]>
<![CDATA[Suci Pawiati]]>;
<![CDATA[Harto Harto]]>;
<![CDATA[Diky Angga Hendrawan]]>;
<![CDATA[Dina Nadiyah Faiqoh]]>
<![CDATA[ Literasi: Jurnal Pengabdian Masyarakat dan Inovasi Vol 2 No 2 (2022) ]]>
Publisher : <![CDATA[Pengelola Jurnal Politeknik Negeri Ketapang ]]>
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DOI: 10.58466/literasi.v2i2.808
<![CDATA[The thoughts of someone who has been formed through a long process and even become a habit and culture in society, is not an easy thing to change. There are many factors behind it, for example the level of education of the family and community. Instilling a passion for work is the most important thing in building the courage to improve welfare by exploring the abilities and skills within people to increase their income. Entrepreneurship is an alternative so that people or communities can empower their abilities by building their own business land. The purpose of this service activity is to provide socialization with entrepreneurship material. The socialization was carried out using the lecture method, providing examples through audio visuals, as well as questions and answers. The results of the community service activities are increasing knowledge of the congregation about what entrepreneurship is and instilling an entrepreneurial spirit to build productive businesses in an effort to increase income for the family Entrepreneurship assistance activities must continue to be carried out at all levels of society, especially the younger generation in order to improve the national economy and build the welfare of the community itself.. The abstract should write in italic, single space and 200 words.]]>
<![CDATA[Penyuluhan Kewirausahaan & Workshop Perencanaan Bisnis Menggunakan Business Model Canvas (Bmc) Di Smk Negeri 1 Purbolinggo Kabupaten Lampung Timur ]]>
<![CDATA[Eny Ivan’s]]>;
<![CDATA[Novia Ambar Sari]]>;
<![CDATA[Wintari Mandala]]>;
<![CDATA[Diky Angga Hendrawan]]>
<![CDATA[ Jurnal Pengabdian Masyarakat dan Inovasi Vol 2 No 2 (2022) ]]>
Publisher : <![CDATA[Pengelola Jurnal Politeknik Negeri Ketapang Jl. Rangga Sentap, Dalong Sukaharja, Ketapang 78813. Telp. (0534) 3030686 Kalimantan Barat ]]>
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DOI: 10.58466/jurnalpengabdianmasyarakatdaninovasi.v2i2.1088
<![CDATA[Entrepreneurship is an alternative choice for millennials to pursue it as a main source of income. In the academic environment, entrepreneurship is a subject and a general subject given from elementary school to university level. The output of this course is the interest of students to become entrepreneurs. One of the sub-materials of entrepreneurship is the ability to develop business plans. Business planning is a blueprint for entrepreneurs who have or will run. The approach in business planning that is widely used is the Business Model Canvas. The BMC approach is considered very simple, easy, and complete so that it is able to summarize the business plan in a single sheet of dialog boxes consisting of 9 elements. The purpose of this service activity is to provide counseling and workshops with business planning materials using the BMC approach. Counseling is carried out using lecture and workshop methods with an FGD approach. The results of student service activities become aware of what BMC is and can implement business planning using the BMC approach. Entrepreneurship mentoring activities must continue to be carried out for all circles of society, especially the millennial generation in order to improve the national economy and build the welfare of the community it self.]]>
<![CDATA[Diversifikasi Pengolahan Ikan Patin ( Pangasius pangasius) Menjadi Nugget Dengan Konsep Zero Waste Sebagai Upaya Pemenuhan Gizi Anak ]]>
<![CDATA[Desy Sasri Untari]]>;
<![CDATA[Tri Adi Wibowo]]>;
<![CDATA[Rohmatul Anwar]]>;
<![CDATA[Titin Liana Febriyanti]]>
<![CDATA[ Jurnal Pengabdian Masyarakat dan Inovasi Vol 2 No 2 (2022) ]]>
Publisher : <![CDATA[Pengelola Jurnal Politeknik Negeri Ketapang Jl. Rangga Sentap, Dalong Sukaharja, Ketapang 78813. Telp. (0534) 3030686 Kalimantan Barat ]]>
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<![CDATA[Food is one of the sources of nutrition that greatly affects the growth of children. One of the food sources that contain food that contains nutrients in the form of protein and other minerals, namely fish, in this PkM uses one of the freshwater fish, namely Catfish (Pangasius pangasius) which has a fairly high protein content and contains all essential amino acids which contain higher lysine and arginine compared to milk protein and meat. In pkm activities carried out using the concept of Zero Waste, namely the use of the main raw material, namely catfish, with the use of all parts of the fish including bones to minimize waste in making nuggets. The purpose of this PkM is to provide knowledge and insight. PkM activities use socialization and question and answer methods by participants and speakers. The results of the socialization that has been carried out can add insight and knowledge to participants in an effort to fulfill child nutrition through diversification of the processing of catfish into nuggets with the concept of Zero Waste.]]>
<![CDATA[Pembuatan Mi Basah Dari Tepung Fermentasi Singkong Untuk Siswa Planet Nufo, Desa Mlagen Rembang ]]>
<![CDATA[Rohadi Rohadi]]>;
<![CDATA[Bambang Tutuko]]>
<![CDATA[ Jurnal Pengabdian Masyarakat dan Inovasi Vol 2 No 2 (2022) ]]>
Publisher : <![CDATA[Pengelola Jurnal Politeknik Negeri Ketapang Jl. Rangga Sentap, Dalong Sukaharja, Ketapang 78813. Telp. (0534) 3030686 Kalimantan Barat ]]>
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DOI: 10.58466/jurnalpengabdianmasyarakatdaninovasi.v2i2.1138
<![CDATA[The community service activity aims to provide knowledge and skills in producing instant fresh noodle made from cassava fermented flour and natural colorant from pea (Clitoria ternatea) flower extract for Planet Nufo students, Mlagen village, Rembang Regency. Plant Nufo’s curriculum integrates academic education at the level of Junior High School with the agriculture and animal husbandry sector. The activity was held on Tuesday, May 24, 2022 attended by 20 students. The training material (theory) was delivered by authors using the lecture method, taking place in the Campus Hall, while the practice of making noodles done in the school’s production room provide by authors, assisted by two students. The result showed that giving theory is able to increase participants’ knowledge. However it is less effective with an extension effectiveness value (EP) of 11percent. While practice provides real experience and skills to participants. The monitoring that carried out a week after work by interviewing the participants and supervisors methods showed community service activity was very useful. Participants have been able to produce fermented cassava flour with good results. Participants were also able to repeat the making of noodles by utilizing the materials and equipment with good product.]]>
<![CDATA[Penyuluhan gizi pada ibu dengan menggunakan flip chart di kecamatan benua kayong Kabupaten ketapang ]]>
<![CDATA[Uliyanti Uliyanti]]>;
<![CDATA[Adha Panca Wardanu]]>
<![CDATA[ Jurnal Pengabdian Masyarakat dan Inovasi Vol 2 No 2 (2022) ]]>
Publisher : <![CDATA[Pengelola Jurnal Politeknik Negeri Ketapang Jl. Rangga Sentap, Dalong Sukaharja, Ketapang 78813. Telp. (0534) 3030686 Kalimantan Barat ]]>
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DOI: 10.58466/jurnalpengabdianmasyarakatdaninovasi.v2i2.1155
<![CDATA[The aim of this Community service activities is to increase knowledge and understanding as well as mother participation in stunting prevention and early detection programs for children under five who are expected to their children's growth and development so that their growth and development can be optimized. The method used is to assess people's knowledge and the problems faced regarding prevention and how to assess / early detection of stunting in infants in Suka Baru village, Benua kayong subdistrict, Ketapang. Mother's knowledge was measured using pre-test before the activity and post-test after being given knowledge. Results showed pre test of participants high knowledge of the category were 2 people (3.08%), then after the post test increased to 11 people (16.92%), while participants low nutritional knowledge of the category were 4 people (6.15%) decreased to 1 person (1.54%). Based on these results, it is known that nutrition extension to mothers using flip chart able given increase nutrition knowledge 1.58%.]]>
