Furikake processing training to enhance product quality with innovative technology
Sathya Sai Primary School provides a variety of extracurricular activities that students can choose from. The Scientific Work Group is one of the extracurricular activities at SD Sathya Sai. SD Satya Sai's Scientific Work Group innovated furikake made from sea lettuce. They won a gold medal in...
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| Format: | Article |
| Language: | English |
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University of Merdeka Malang
2024-11-01
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| Series: | Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang |
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| Online Access: | https://jurnal.unmer.ac.id/index.php/jpkm/article/view/13898 |
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| author | I Gusti Ayu Wita Kusumawati Ida Bagus Agung Yogeswara Putu Wida Gunawan Ni Wayan Nursini |
| author_facet | I Gusti Ayu Wita Kusumawati Ida Bagus Agung Yogeswara Putu Wida Gunawan Ni Wayan Nursini |
| author_sort | I Gusti Ayu Wita Kusumawati |
| collection | DOAJ |
| description | Sathya Sai Primary School provides a variety of extracurricular activities that students can choose from. The Scientific Work Group is one of the extracurricular activities at SD Sathya Sai. SD Satya Sai's Scientific Work Group innovated furikake made from sea lettuce. They won a gold medal in a national event through this processed innovation. The furikake produced by the partners has a slightly bitter taste and durability of only 2 weeks. The purpose of this PKM (community service) activity is to process furikake that is not bitter and has a long product durability. The method used in this activity is training and mentoring. This PKM activity resulted in an increase in partners' understanding of how to process furikake and use appropriate technology tools provided by the PKM team and an increase in furikake durability. In addition, this activity also increased the number of processed innovative products made from sea lettuce. With this PKM activity, it is hoped that the SD Sathya Sai Scientific Work Group can produce other innovative products made from sea lettuce using appropriate technology tools that have been provided by the PKM team. |
| format | Article |
| id | doaj-art-a4723f91cb0546458e42cca37a73b8e2 |
| institution | DOAJ |
| issn | 2721-138X 2548-7159 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | University of Merdeka Malang |
| record_format | Article |
| series | Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang |
| spelling | doaj-art-a4723f91cb0546458e42cca37a73b8e22025-08-20T03:11:14ZengUniversity of Merdeka MalangAbdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang2721-138X2548-71592024-11-019486887510.26905/abdimas.v9i4.1389811040Furikake processing training to enhance product quality with innovative technologyI Gusti Ayu Wita Kusumawati0https://orcid.org/0000-0003-0610-6378Ida Bagus Agung Yogeswara1https://orcid.org/0000-0001-7904-9971Putu Wida Gunawan2https://orcid.org/0009-0002-0575-0604Ni Wayan Nursini3https://orcid.org/0000-0002-3418-419XDepartment of Nutritional Sciences, Faculty of Health and Science, Universitas Dhyana PuraDepartment of Nutritional Sciences, Faculty of Health and Science, Universitas Dhyana PuraDepartment of Informatics Engineering and Faculty of Information Technology, Universitas Dhyana PuraDepartment of Nutritional Sciences, Faculty of Health and Science, Universitas Dhyana PuraSathya Sai Primary School provides a variety of extracurricular activities that students can choose from. The Scientific Work Group is one of the extracurricular activities at SD Sathya Sai. SD Satya Sai's Scientific Work Group innovated furikake made from sea lettuce. They won a gold medal in a national event through this processed innovation. The furikake produced by the partners has a slightly bitter taste and durability of only 2 weeks. The purpose of this PKM (community service) activity is to process furikake that is not bitter and has a long product durability. The method used in this activity is training and mentoring. This PKM activity resulted in an increase in partners' understanding of how to process furikake and use appropriate technology tools provided by the PKM team and an increase in furikake durability. In addition, this activity also increased the number of processed innovative products made from sea lettuce. With this PKM activity, it is hoped that the SD Sathya Sai Scientific Work Group can produce other innovative products made from sea lettuce using appropriate technology tools that have been provided by the PKM team.https://jurnal.unmer.ac.id/index.php/jpkm/article/view/13898furikakeprocessingpackagingsea lettuce |
| spellingShingle | I Gusti Ayu Wita Kusumawati Ida Bagus Agung Yogeswara Putu Wida Gunawan Ni Wayan Nursini Furikake processing training to enhance product quality with innovative technology Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang furikake processing packaging sea lettuce |
| title | Furikake processing training to enhance product quality with innovative technology |
| title_full | Furikake processing training to enhance product quality with innovative technology |
| title_fullStr | Furikake processing training to enhance product quality with innovative technology |
| title_full_unstemmed | Furikake processing training to enhance product quality with innovative technology |
| title_short | Furikake processing training to enhance product quality with innovative technology |
| title_sort | furikake processing training to enhance product quality with innovative technology |
| topic | furikake processing packaging sea lettuce |
| url | https://jurnal.unmer.ac.id/index.php/jpkm/article/view/13898 |
| work_keys_str_mv | AT igustiayuwitakusumawati furikakeprocessingtrainingtoenhanceproductqualitywithinnovativetechnology AT idabagusagungyogeswara furikakeprocessingtrainingtoenhanceproductqualitywithinnovativetechnology AT putuwidagunawan furikakeprocessingtrainingtoenhanceproductqualitywithinnovativetechnology AT niwayannursini furikakeprocessingtrainingtoenhanceproductqualitywithinnovativetechnology |