Pelatihan Membuat Gula Aren Rasa Jahe Rempah Bagi Pelaku UMKM Gula Aren di Margosari Limbangan Kendal

Authors

  • Ninik Dwi Atmini Institut Teknologi dan Bisnis (ITB) Semarang
  • Heru Yulianto Institut Teknologi dan Bisnis (ITB) Semarang
  • Deddy Krisdiyanto Institut Teknologi dan Bisnis (ITB) Semarang

DOI:

https://doi.org/10.62383/bersama.v1i3.211

Keywords:

palm sugar, spiced ginger, innovation, SMEs

Abstract

Margosari Village, Limbangan District, Regency has abundant natural potential, including sugar palm trees which are used to make palm sugar. Palm sugar producers are monitored by the local Village Government in the Margosari Village Palm Sugar Center. This quality and original production of palm sugar is not matched by an adequate selling price. This service activity which is packaged in the form of training is intended to provide education and training on processing palm sap and with a touch of product innovation so that it can increase the selling price of palm sugar. Training on cooking palm sap with the addition of red ginger juice, turmeric, ginger, galangal, lemongrass and producing a finished product in the form of spiced ginger flavored palm sugar in one drink portion size. The training participants are partners of the Service Team who are SMEs palm sugar producers.  The training method uses the participatory learning and action (PLA) method. Participants are actively involved in training activities. The training consists of stages of pre-training evaluation activities, presentation of material, explanation of the tools and materials needed, demonstration of making products, discussion of training production results and post-training evaluation. The training activity ran smoothly from start to finish. It is hoped that the results of the training will continue so that partners will be interested in continuing production and making it a commercial business that is more profitable than producing palm sugar traditionally. After the training activities, the service team is still providing assistance so that the results of the partners' independent production are better. Assistance continues with consultations from partners regarding the net weight of the product and determining the selling price, and how to market the finished product to a wide audience. This positive partner response will be interesting to continue providing services to the community with other themes that are in line with the service roadmap in managing SMEs, such as assistance with attractive product packaging, business legal aspects, and digital-based marketing.

References

Assah, Y. F., & Indriaty, F. (2018). Pengaruh lama penyimpanan terhadap mutu gula cair dari nira aren. Jurnal Penelitian Teknologi Industri, 10(1), 1. https://doi.org/10.33749/jpti.v10i1.3558

Koswara, S., & Diniari, A. (2015). Peningkatan mutu dan cara produksi pada industri minuman jahe merah instan di Desa Benteng Ciampea Bogor. Jurnal Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat IPB, 1(2), 149-161.

Lestari, N. E., Novitasari, K., Rahman, & Samsuar. (2022). Inovasi pembuatan sirup jahe merah sebagai minuman herbal kesehatan pada masa pandemi Covid-19 di Desa Pao Kecamatan Tombolopao Kabupaten Gowa. Riau Journal of Empowerment, 5(1), 13-23. https://doi.org/10.31258/raje.5.1

Mahardika, N. S., Wiyono, A. E., Januar, J., Shasabilah, R. T., & Mulyana, R. A. (2022). Sosialisasi dan pelatihan pembuatan minuman rempah instan sehat berbasis tanaman pekarangan di Desa Mundurejo Kecamatan Umbulsari Kabupaten Jember. Jurnal Pengabdian Masyarakat Formosa, 1(2), 127-134. https://doi.org/10.55927/jpmf.v1i2.390

Roessali, W., Sasmoko, P., & Darwanto. (2017). Pemberdayaan masyarakat melalui pengolahan jambu merah delima (Syzygium semarangense) di Kabupaten Demak. Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat, 3(2), 123.

Susiyanti, Maryani, Y., Suherna, Hamid, A., & Nuryani, R. Y. (2021). Center of Excellence for Local Food Innovation. Jakarta: Untirta Press.

Published

2024-06-12

How to Cite

Ninik Dwi Atmini, Heru Yulianto, & Deddy Krisdiyanto. (2024). Pelatihan Membuat Gula Aren Rasa Jahe Rempah Bagi Pelaku UMKM Gula Aren di Margosari Limbangan Kendal. Kesejahteraan Bersama : Jurnal Pengabdian Dan Keberlanjutan Masyarakat, 1(3), 10–18. https://doi.org/10.62383/bersama.v1i3.211

Similar Articles

1 2 > >> 

You may also start an advanced similarity search for this article.