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All Journal AgriHealth: Journal of Agri-food, Nutrition and Public Health
Winny Swastike
Program Studi Peternakan,Fakultas Pertanian, Universitas Sebelas Maret
Agriculture, Biological Sciences & Forestry Education Environmental Science Health Professions Public Health

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Pengembangan Potensi Usaha Abon untuk Meningkatkan Daya Saing Produk di UMKM Ksatria Kelurahan Jagalan, Kecamatan Jebres, Surakarta Adi Magna Patriadi Nuhriawangsa; Lilik Retna Kartikasari; Agung Budiharjo; Winny Swastike; Bayu Setya Hertanto
AgriHealth: Journal of Agri-food, Nutrition and Public Health Vol 1, No 2 (2020): October
Publisher : Research and Development Center for Food, Nutrition and Public Health (P4GKM) LPPM UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/agrihealth.v1i2.43949

Abstract

Competitiveness in the competitiveness of Micro, Small and Medium Enterprises (MSMEs) is very important to be improved. This is because MSMEs are a force in driving economic development. The purpose of this activity is to improve the competitiveness of MSMEs products Ksatria Jagalan Village, Jebres Sub-district, Surakarta. The methods used are training and mentoring. The results achieved were an increase in the understanding of MSME, actors about marketing which includes aspects: MSME products including quality of product of abon, packaging of abon and labeling related to important information to be conveyed to consumers to increase the skills and existence of MSME. In addition, the factors of promotion of digital marketing era, price, technology-based marketing, branding, innovation and creativity, product competitiveness. The program's achievements are quite satisfactory. This can be seen from the achievements that have been obtained. The improvements made in this activity have made partners produce competitive products. The suggestion for this activity is that mentoring can be carried out continuously under mentoring and evaluation can be carried out periodically.
Sosialisasi dan Peningkatan Keterampilan dalam Pemanfaatan Bahan Pengawet Alami pada Produk Nugget di Desa Ngringo, Kecamatan Jaten, Kabupaten Karanganyar Winny Swastike; Edi Suryanto; Jamhari Jamhari; Rio Olympias Sujarwanto
AgriHealth: Journal of Agri-food, Nutrition and Public Health Vol 1, No 1 (2020): April
Publisher : Research and Development Center for Food, Nutrition and Public Health (P4GKM) LPPM UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/agrihealth.v1i1.40935

Abstract

The synthetic preservatives are often used in processing food and often found in the packaginginformation tables. Enhancing of dangerous preservatives such as formaldehyde and borax are also still found in food. Enchancing knowledge about the types of preservatives, the dosage and the dangers that can happen need to be done. This activity aims to improve knowledge and skills, especially in the utilization of natural preservatives in food processing. Participants in this activity were PKK cadres. This activity consists of 3 stages. The first stage was the socialization of preservatives, types of preservatives and the danger of using synthetic preservatives. The second activity was increasing knowledge of various types of natural preservatives around us that can be used in food processing. The third stage was the application of natural preservatives into the processed of chicken nugget. The success of this activity was seen from the increasing of indicators percentage that were used as parameters to determine the result. The conclusion obtained from this activity is that this activity can increase knowledge about the usage of natural preservatives in processed foods, especially nuggets, to replace synthetic preservatives.
Co-Authors Adi Magna Patriadi Nuhriawangsa Agung Budiharjo Bayu Setya Hertanto Edi Suryanto Jamhari Jamhari Lilik Retna Kartikasari Rio Olympias Sujarwanto