Article Per Year (5 Year)
p-Index From 2019 - 2024
2.177
P-Index
This Author published in this journals
All Journal Bioscience Jurnal Pendidikan Matematika dan IPA Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat DWIJA CENDEKIA: Jurnal Riset Pedagogik Jurnal Bioedukatika BIOEDUKASI Indonesian Journal of Biology Education Jurnal Fundadikdas (Fundamental Pendidikan Dasar) Reswara: Jurnal Pengabdian Kepada Masyarakat Community Empowerment Bioeduca : Journal of Biology Education AJAD : Jurnal Pengabdian kepada Masyarakat Open Access DRIVERset
Zuchrotus Salamah
Universitas Ahmad Dahlan
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Physics Public Health Social Sciences Other

Published : 19 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search
Journal : Open Access DRIVERset

 1 
Peningkatan Keterampilan Pengolahan Pangan Sayuran Organik secara Online bagi Kelompok Rumah Sayur SKM (Suka Karya Makmur) di Desa Somongari, Kaligesing, Purworejo, Jawa Tengah Nurul Putrie Utami; Hadi Sasongko; Zuchrotus Salamah; Purwanti Pratiwi Purbosari
AJAD : Jurnal Pengabdian kepada Masyarakat Vol. 2 No. 1 (2022): MAY 2022
Publisher : Lembaga Mitra Solusi Teknologi Informasi (L-MSTI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35870/ajad.v2i1.42

Abstract

Somongari Village was an organic farming location. Perishable vegetables require special handling to increase shelf life. There was a need for training which is expected to increase the knowledge and skills of the member of Kelompok Rumah Sayur SKM (Suka Karya Makmur), increase the selling benefit, and the shelf life of organic vegetables products. The training activities were processing vegetables from agricultural products into bittermelon chips, eggplant chips, tomato sauce, and chili sauce. The training began with product processing through food processing videos demonstration and then practiced it independently. Evaluation of the results of this activity was carried out in writing, verbally, direct observation of the process, and evaluation of the food products made. The result of this training is an increase in knowledge of participants and from verbal interactions and direct observation, it could be seen that the training materials can be understood and can be practiced well by the trainees.
Co-Authors Anis Habibah Aulida Zulaikha Hidayati Dwi Purnomo Dwi Purnomo Dyah Ayu Puspitasari Efa Zulianti Hadi Sasongko Hadi Sasongko Hadi Sasongko Hadi Sasongko Hadi Sasongko, Hadi Hasnanisa, Nida Lathifah Irawati Irawati Irawati, Irawati Kesuma, Puja Lina Radhita Vebriyani Novitha, Novitha Puja Kesuma Puriadi, Perkasa Gadik Purwanti Pratiwi Purbosari Selawati Selawati Utami, Nurul Putrie