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Hanifah Syayidah Lutfiyah
Sekolah Tinggi Teknologi Muhammadiyah Cileungsi
Agriculture, Biological Sciences & Forestry Civil Engineering, Building, Construction & Architecture Environmental Science Languange, Linguistic, Communication & Media Public Health

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Assistance in Managing Efficacious Drinks Using Red Ginger Raw Material Hilman Sholih; Wilarso; Miftahul Imtihan; Verry Surya Hendrawan; Hanifah Syayidah Lutfiyah
Jurnal Dedikasi Vol. 18 No. 2 (2021): November
Publisher : Direktorat Penelitian dan Pengabdian Kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/dedikasi.v18i2.18326

Abstract

In managing and marketing the production of red ginger intonutritious drinks, there are often obstacles, starting from theprocess of selecting materials, production, packaging, to themarketing process. The purpose of this activity is to understandthe production process to sales. The method used is to provideassistance in managing red ginger production from production toonline marketing. From the results of the assistance carried outon the production of red ginger, 80% of the percentage isconsidered to provide a very good contribution to producersregarding their sales. As for the marketing process, it is donethrough social media or online digital marketing and the nearestwarung. The suggestion in the production of red ginger is thatthere needs to be an increase in more beautiful packaging models,to get the product's appeal to its customers.
Assistance in the Production of Cracker Snacks in the Cileungsi Area Wilarso; Aswin Domodite; Ika Novalia Saputri; M Ali Pahmi; Hanifah Syayidah Lutfiyah
Jurnal Dedikasi Vol. 18 No. 2 (2021): November
Publisher : Direktorat Penelitian dan Pengabdian Kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/dedikasi.v18i2.18333

Abstract

Snack food production has its characteristics in the community, in the manufacture of food, there are often obstacles, ranging from raw materials, manufacturing methods, and capital. The purpose of this community service is to increase the added value of the production of cracker snacks made from tofu and rice, to become rainbow crackers in UMKM-Cileungsi. The method of implementing community service is assistance in designing the cracker production process, testing the production process, mentoring, and training to make tofu crackers and rainbow crackers. The attention of UMKM and the community regarding PKM is considered positive and can make a very good contribution to the surrounding community. so that they have creative ideas in creating superior products with various flavors & shapes from easily available raw materials. At the same time providing new business opportunities
Co-Authors Domodite, Aswin Ika Novalia Saputri M Ali Pahmi Miftahul Imtihan Sholih, Hilman Verry Surya Hendrawan Wilarso, Wilarso