Peningkatan Keterampilan Mahasiswa Asrama Islamic College Siti Aisyah Malang Melalui Diversifikasi Produk Bakso Sehat

Authors

  • Apriliana Devi Anggraini Fakultas Pertanian dan Peternakan, Universitas Muhammadiyah Malang, Malang, Jawa Timur, Indonesia
  • Septi Nur Wulan Mulatmi Fakultas Pertanian dan Peternakan, Universitas Muhammadiyah Malang, Malang, Jawa Timur, Indonesia
  • Lina Fitriani Fakultas Pertanian dan Peternakan, Universitas Muhammadiyah Malang, Malang, Jawa Timur, Indonesia

DOI:

https://doi.org/10.22219/janayu.v5i2.28082

Keywords:

Assistance, Diversification, Meatball, Skill

Abstract

Purpose  –  The training and mentoring program for manufacturing meatballs for a group of female students at the Siti Aisyah Islamic College dormitory seeks to support and aid the dormitory's management's planned entrepreneur initiative. The program helped participants learn the fundamentals of livestock product processing, how to use technology, how to be creative, and how to develop their skills in processing animal products with varied product diversifications.

Design/methodology/approach –  The series of activities lasted four months. The service activities were divided into multiple stages, including socializing, training, and assistance with meatball production and diversification. The method was to conduct pre-coordination activities with the management of the Siti Aisyah Islamic College Dormitory, activity preparation, activity implementation in the form of socialization and discussion of livestock product processing, meatball training, mentoring female students, and activity evaluation. Female students were given questionnaires before and following the deployment of the aid. The data was analyzed using quantitative descriptive methods.

Findings – This project created preservative-free meatball goods and several product variations, including original, vegetable, and cheese meatballs. The program resulted in a 70% improvement in understanding of processing livestock products, as well as an 80% rise in meatball-making abilities and variants.

Originality/value –The meatball training program could be an alternative entrepreneurial curriculum designed by the association's board. Training may help students improve their abilities and gain experience, as well as motivate them to grow their businesses.

Downloads

Download data is not yet available.

References

Aji, G., Karisma, N., Fitriyani, F., & Yulaicha, S. A. (2023). Analisis Pengelolaan SDM , Manajemen Keuangan , Teknologi Dan Inovasi. Jurnal Riset Dan Inovasi Manajemen, 1(2). https://journal.widyakarya.ac.id/index.php/jrim-widyakarya/article/view/197

Andriana, E., Asih VY, I., Dewi, R. S., Aulina, C., Ramadayanti, S., & Noviyanti, T. E. (2020). Optimalisasi Potensi Ubi Jalar di Desa Sindang Karya Kecamatan Menes, Kabupaten Pandeglang. Jurnal Pengabdian Pada Masyarakat, 5(4), 983–992. https://doi.org/10.30653/002.202054.667

Anggraini, A. D., Mulatmi, S. N. W., & Fauziyyah, N. R. (2023). Entrepreneurial Spirit Development of Female Students of the Islamic College Siti Aisyah Malang Dormitory through Assistance in the Production of Processed Livestock Products. Jurnal Pengabdian Kepada Masyarakat (Indonesian Journal of Community Engagement), 9(1), 19. https://doi.org/10.22146/jpkm.61228

Edison Siregar. (2018). Faktor-Faktor Yang Mempengaruhi Manajemen Pendidikan Dan Pelatihan (Diklat) Dalam Upaya Pengembangan Sumber Daya Manusia (Sdm). Jurnal Dinamika Pendidikan, 1(12), 153–166. http://ejournal.uki.ac.id/index.php/jdp/article/view/812

Gamsir, Ernawati, Tajuddin, & Nusantara, A. W. (2021). Peningkatan Keahlian Identifikasi Peluang Usaha Bagi Calon Wirausaha di Kota Kendari. Dinamisia : Jurnal Pengabdian Kepada Masyarakat, 5(1), 25–31. https://doi.org/10.31849/dinamisia.v5i1.4565

Hartono, B., Ningsih, U. W., & Septiarini, N. F. (2011). Perilaku Konsumen Dalam Pembelian Bakso Di Malang. Buletin Peternakan, 35(2), 137. https://doi.org/10.21059/buletinpeternak.v35i2.600

Mahbub, M. A., Pramono, Y. B., & Mulyani, S. (2012). Pengaruh edible coating dengan konsentrasi berbeda terhadap tekstur, warna, dan kekenyalan bakso sapi. Animal Agriculture Journal, 1(2), 177–185.

Mahmudiono, T., Rachmah, Q., Indriani, D., Permatasari, E. A., Hera, N. A., & Chen, H. L. (2022). Food and Beverage Consumption Habits through the Perception of Health Belief Model (Grab Food or Go Food) in Surabaya and Pasuruan. Nutrients, 14(21). https://doi.org/10.3390/nu14214482

Novitasari, R., & Mardesci, H. (2020). Pembuatan Bakso Ikan Gabus dengan Pemanfaatan Tepung Sagu yang Merupakan Potensi Lokal Sumber Daya Alam Kabupaten Indragiri Hilir. Jurnal Teknologi Pertanian, 9(2), 71–78. https://ejournal.unisi.ac.id/index.php/jtp/ article/view/1263

Purwaningrum, D. (2022). Menumbuhkan Jiwa Kewirausahaan dan Adapatasi Kehidupan Pada Masa Pandemi Covid-19 di Wilayah RT02 RW 3 Kalilangse , Gajahmungkur Semarang. 5(1), 282–287.

Puspita, L., & Komarudin, K. (2021). Peningkatan Ekonomi Masyarakat: Dampak Pemanfaatan Ampas Susu Kedelai Menjadi Nugget. Dinamisia : Jurnal Pengabdian Kepada Masyarakat, 5(1), 1–9. https://doi.org/10.31849/dinamisia.v5i1.4105

Downloads

Published

2024-07-02

How to Cite

Anggraini, A. D., Mulatmi, S. N. W., & Fitriani, L. (2024). Peningkatan Keterampilan Mahasiswa Asrama Islamic College Siti Aisyah Malang Melalui Diversifikasi Produk Bakso Sehat. Jurnal Pengabdian Dan Peningkatan Mutu Masyarakat (Janayu), 5(2), 135–142. https://doi.org/10.22219/janayu.v5i2.28082