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All Journal Jurnal Dehasen Mengabdi Jurnal Economic Edu
Herri Fariadi
Universitas Dehasen Bengkulu
Agriculture, Biological Sciences & Forestry Humanities Economics, Econometrics & Finance Education Environmental Science Social Sciences Other

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Sosialisasi dan Pelatihan Pengolahan Telur Asin Bebek dan Burung Puyuh di Perumahan Griya Betungan Asri Kota Bengkulu Lina Widawati; Evi Andriani; Herri Fariadi; Lusita Dian Perata; Devi Monika Sihite
Jurnal Dehasen Mengabdi Vol 2 No 1 (2023): Maret-Agustus
Publisher : Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (451.196 KB) | DOI: 10.37676/jdm.v2i1.3694

Abstract

Eggs are a source of animal protein which tastes good and delicious, easy to digest and highly nutritious. The weakness of eggs is that they are easily damaged, so one way of preserving them that doesn't change their nutrition is salting them. Salted eggs which are often found in traditional markets or supermarkets are original products of the Indonesian people which are done in a Home Industry. The purpose of the socialization and salted egg processing training is to improve soft skills and skills for PKK mothers at Griya Betungan Asri Housing, Bengkulu City. Socialization and training on turning duck eggs and quail eggs into salted eggs is carried out through education, training and application in the Community Service program. By holding this socialization and training, the knowledge and skills of PKK mothers in Griya Betungan Asri Housing, Bengkulu City, regarding technology processing and packaging of salted duck and quail egg products. As well as increasing the knowledge and skills of PKK women in Griya Betungan Asri Housing, Bengkulu City regarding label design and product packaging
PREFERENSI KONSUMEN TERHADAP SIRUP KALAMANSI MINUMAN KHAS BENGKULU DI KOTA BENGKULU Eka Luspitasari; Herri Fariadi; Evi Andriani
Jurnal Economic Edu Vol. 3 No. 2 (2023): Januari
Publisher : Universitas Muhammadiyah Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36085/jee.v3i2.4784

Abstract

Tujuan dari penelitian ini adalah mengetahui deskripsi konsumen sirup kalamansi, mengkaji atribut sirup kalamansi yang disukai oleh konsumen Kota Bengkulu. Metode penelitian yang digunakan adalah metode kuantitatif dan kualitatif dengan analisis deskriptif terhadap atribut Sirup Kalamansi meliputi : rasa, ukuran, warna dan harga. Hasil penelitian menunjukkan bahwa. Deskripsi konsumen Sirup Kalamansi dilihat dari demografi, konsumen paling banyak yang melakukan pembelian adalah konsumen yang memiliki suku asli Provinsi Bengkulu yaitu sebesar 47,92%, dan untuk deskripsi ekonomi adalah konsumen dengan pendapatan (1.800.000-7.200.000) yaitu sebesar 69,79%, sedangkan faktor sosial yaitu jenis keluarga sebesar 51,08% terdapat pada kategori orang tua lengkap lebih dari 2 orang anak, untuk pendidikan yaitu pendidikan strata atau sarjana sebesar 56,25%, dan umur yaitu dengan kategori sedang (34-47) sebesar 52,08 serta jenis kelamin sebesar 80,21 adalah perempuan. Preferensi atribut Sirup Kalamansi yang disukai konsumen adalah dengan rasa asam manis, warna sirup kuning kecoklatan, ukuran sirup sedang (500 ml) dan harga sirup rendah yaitu (35.000). Kata Kunci: preferensi konsumen
Co-Authors Devi Monika Sihite Eka Luspitasari Evi Andriani Lina Widawati Lusita Dian Perata