BibTex Citation Data :
@article{IJFST9333, author = {Niniek Widyorini and Churun A’in and Siti Rudiyanti and Suryanti Suryanti and Pujiono Purnomo}, title = {PROGRAM PENDAMPINGAN KELOMPOK TANI “KARYA MINA MANDIRI” MANGUNHARJO DALAM RANGKA PENINGKATAN PENJUALAN DAN PROMOSI PRODUK HASIL OLAHAN MANGROVE}, journal = {Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology}, volume = {10}, number = {2}, year = {2015}, keywords = {}, abstract = { Sister Program for “Mina Karya Mandiri” Group to Improve Selling and Promotion Mangrove Processing Product ABSTRAK Kegiatan Pengabdian Masyarakat melalui program pendampingan kelompok tani dilaksanakan sebagai solusi untuk mengatasi stagnasi produksi dan penjualan hasil olahan mangrove (bolu dan krupuk mangrove) yang dihasilkan oleh Kelompok Tani “Karya Mina Mandiri” (KMM) dilaksanakan pada bulan Agustus-September 2014 di Mangunharjo Semarang. Target luaran ( outcome ) dalam kegiatan ini adalah pemantapan dan penguatan kerjasama yang selama ini telah terjalin antara tim pengabdian masyarakat dengan kelompok tani KMM sebagai mitra binaan, meningkatkan brand image product , meningkatkan hasil penjualan, meningkatkan minat masyarakat terhadap produk olahan mangrove, serta meningkatkan kesadaran akan pentingnya mangrove. Target kegiatan pengabdian masyarakat sudah terlaksana dengan baik sebesar 90% seperti sosialisasi, penyuluhan, perbaikan kemasan (packaging), pengujian informasi gizi produk dan pemberian bantuan alat kemasan. 10% Target kegiatan berupa promosi serta monitoring program pendampingan yang telah dijalankan, belum dapat dilakukan karena kendala bulan musim panen buah mangrove telah berlalu sehingga kelompok tani “Karya Mina Mandiri” belum dapat memproduksi hasil olahan mangrove dalam volume besar. Hasil pengujian kandungan gizi bolu mangrove sebagai berikut : total antioksidan 129%, kalori 364 Kkal/kg, protein 5,5%, lemak 0,61% dan karbohidrat 78,13% sedangkan pengujian kandungan gizi pada krupuk mangrove adalah sebagai berikut : total antioksidan 1,29%, kalori 240 Kkal/kg, protein 3,89%, lemak 0,3%, karbohidrat 68,29%. Berdasarkan kesimpulan tersebut, maka saran yang bisa disampaikan adalah Kendala musim panen buah mangrove perlu diantisipasi dengan cara mengolah semaksimal mungkin buah mangrove untuk dijadikan tepung pada saat panen dan menyimpannya sebagai stock cadangan pada bulan nonpanen. Kata kunci : Program Pendampingan, Olahan Mangrove, Kandungan Gizi, Kemasan Produk, Kelompok Tani “ Karya Mina Mandiri”, Mangunharjo Community Service activities through sister program implemented as a solution to overcome the stagnation in the production and sale of mangrove processed products (cake and krupuks-snacks mangrove) generated by Farmers Group \"Mina Karya Mandiri\" (KMM). Target outcomes (outcome) in this activities are the establishment and strengthening of cooperation that has been established between a community service teams with farmer groups KMM as trained partners, improve product brand image, increase sales, increase public interest in the mangrove refined products, as well as raising awareness the importance of mangrove. Target community service activities already performing well by 90% as socialization, counseling, improved packaging (packaging), testing the nutritional information of products and provision of packaging tools. 10% target in the form of promotional activities as well as monitoring of assistance programs that have been run, can not be done because of constraints in mangrove fruit harvest season has passed so that farmers group \"Mina Karya Mandiri\" have not been able to produce results in large volumes of processed mangrove. The test results mangrove nutritional content as follows: total antioxidant 129%, 364 calories Kcal/ k g, 5 , 5% protein, fat and carbohydrate 0 , 61% 78 , 13% while testing the nutrient content in the mangrove krupuks-snacks are as follows: total antioxidant 1 , 29%, calories 240 kcal / kg, 3 , 89% protein, 0 , 3% fat, carbohydrates 68 , 29%. Based on these conclusions, the suggestions can be submitted is Constraints mangrove fruit harvest should be anticipated by processing as much as possible to be used as flour mangrove fruit at harvest and store it as a backup in nonharvest stock. Keywords : Sister Program, Mangrove Processing Product, Nutritional Ingredients, Packaging Products, Farmers Group \"Mina Karya Mandiri\", Mangunharjo }, issn = {2549-0885}, pages = {125--128} doi = {10.14710/ijfst.10.2.125-128}, url = {https://ejournal.undip.ac.id/index.php/saintek/article/view/9333} }
Refworks Citation Data :
Sister Program for “Mina Karya Mandiri” Group to Improve Selling and Promotion Mangrove Processing Product
ABSTRAK
Kegiatan Pengabdian Masyarakat melalui program pendampingan kelompok tani dilaksanakan sebagai solusi untuk mengatasi stagnasi produksi dan penjualan hasil olahan mangrove (bolu dan krupuk mangrove) yang dihasilkan oleh Kelompok Tani “Karya Mina Mandiri” (KMM) dilaksanakan pada bulan Agustus-September 2014 di Mangunharjo Semarang. Target luaran (outcome) dalam kegiatan ini adalah pemantapan dan penguatan kerjasama yang selama ini telah terjalin antara tim pengabdian masyarakat dengan kelompok tani KMM sebagai mitra binaan, meningkatkan brand image product, meningkatkan hasil penjualan, meningkatkan minat masyarakat terhadap produk olahan mangrove, serta meningkatkan kesadaran akan pentingnya mangrove. Target kegiatan pengabdian masyarakat sudah terlaksana dengan baik sebesar 90% seperti sosialisasi, penyuluhan, perbaikan kemasan (packaging), pengujian informasi gizi produk dan pemberian bantuan alat kemasan. 10% Target kegiatan berupa promosi serta monitoring program pendampingan yang telah dijalankan, belum dapat dilakukan karena kendala bulan musim panen buah mangrove telah berlalu sehingga kelompok tani “Karya Mina Mandiri” belum dapat memproduksi hasil olahan mangrove dalam volume besar. Hasil pengujian kandungan gizi bolu mangrove sebagai berikut : total antioksidan 129%, kalori 364 Kkal/kg, protein 5,5%, lemak 0,61% dan karbohidrat 78,13% sedangkan pengujian kandungan gizi pada krupuk mangrove adalah sebagai berikut : total antioksidan 1,29%, kalori 240 Kkal/kg, protein 3,89%, lemak 0,3%, karbohidrat 68,29%. Berdasarkan kesimpulan tersebut, maka saran yang bisa disampaikan adalah Kendala musim panen buah mangrove perlu diantisipasi dengan cara mengolah semaksimal mungkin buah mangrove untuk dijadikan tepung pada saat panen dan menyimpannya sebagai stock cadangan pada bulan nonpanen.
Kata kunci : Program Pendampingan, Olahan Mangrove, Kandungan Gizi, Kemasan Produk, Kelompok Tani “ Karya Mina Mandiri”, Mangunharjo
Community Service activities through sister program implemented as a solution to overcome the stagnation in the production and sale of mangrove processed products (cake and krupuks-snacks mangrove) generated by Farmers Group "Mina Karya Mandiri" (KMM). Target outcomes (outcome) in this activities are the establishment and strengthening of cooperation that has been established between a community service teams with farmer groups KMM as trained partners, improve product brand image, increase sales, increase public interest in the mangrove refined products, as well as raising awareness the importance of mangrove. Target community service activities already performing well by 90% as socialization, counseling, improved packaging (packaging), testing the nutritional information of products and provision of packaging tools. 10% target in the form of promotional activities as well as monitoring of assistance programs that have been run, can not be done because of constraints in mangrove fruit harvest season has passed so that farmers group "Mina Karya Mandiri" have not been able to produce results in large volumes of processed mangrove. The test results mangrove nutritional content as follows: total antioxidant 129%, 364 calories Kcal/kg, 5,5% protein, fat and carbohydrate 0,61% 78,13% while testing the nutrient content in the mangrove krupuks-snacks are as follows: total antioxidant 1,29%, calories 240 kcal / kg, 3,89% protein, 0,3% fat, carbohydrates 68,29%. Based on these conclusions, the suggestions can be submitted is Constraints mangrove fruit harvest should be anticipated by processing as much as possible to be used as flour mangrove fruit at harvest and store it as a backup in nonharvest stock.
Keywords : Sister Program, Mangrove Processing Product, Nutritional Ingredients, Packaging Products, Farmers Group "Mina Karya Mandiri", Mangunharjo
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