Article Per Year (5 Year)
p-Index From 2019 - 2024
0.778
P-Index
This Author published in this journals
All Journal Aptekmas : Jurnal Pengabdian Kepada Masyarakat Jurnal Pengabdian Masyarakat Formosa (JPMF) Formosa Journal of Multidisciplinary Research (FJMR) Jurnal Pengabdian Masyarakat Bestari (JPMB)
Iwan Setiawan
Universitas Matana
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Transportation Veterinary Other

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search

 1 
Demo Memasak di Kampung Bekelir untuk Mendorong Terciptanya UMKM Baru Antony Stefanus Purba; Iwan Setiawan
Jurnal Pengabdian Masyarakat Formosa Vol. 1 No. 3 (2022): August 2022
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/jpmf.v1i3.967

Abstract

Kampung Bekelir merupakan kampung wisata yang mandiri yang ada di Kota Tangerang. Perekonomian penduduk kampung bekelir beraneka ragam dengan sebagian besar penghasilan berada di sektor perdagangan dan jasa yang menjadi daya tarik bagi para wisatawan. Untuk meningkatkan perekonomian  warga, kegiatan UMKM kuliner memang sangat terasa di Kampung Bekelir, baik yang berjualan di lapak kuliner ataupun di rumah masing-masing warga. Dari 13 lapak kuliner yang ada belum ada usaha yang menjual laksa, Laksa merupakan makanan yang cukup diminati di Tangerang yang bisa ditemui di Kawasan Kuliner Laksa Khas Tangerang yang juga berada di Kelurahan Babakan. Karena itu demo memasak laksa bisa membantu masyarakat kampung bekelir dalam mendorong UMKM kuliner baru dan menambah penghasilan melalui pejualan laksa tersebut.
Analisis Konsep Penta Helix dalam Pengembangan Potensi Wisata di Kampung Bekelir Tangerang Antony Stefanus Purba; Iwan Setiawan
Formosa Journal of Multidisciplinary Research Vol. 1 No. 4 (2022): August 2022
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/fjmr.v1i4.931

Abstract

Pariwisata menyimpan potensi yang besar sehingga menjadi salah satu dari lima sektor prioritas pembangunan pada tahun 2017. Di Indonesia sendiri pariwisata menyumbangkan devisa nasional sebesar 9,3%, berada pada posisi ke-4, serta pertumbuhan lapangan kerja sebesar 30% dalam 5 tahun, lalu hanya membutuhkan biaya pemasaran sebesar 2% dari proyeksi devisa. Kampung bekelir merupakan kampung tematik yang mempunyai daya tarik buatan melalui mural dan graffiti, penanaman bibit hodroponik, dan usaha kuliner yang diresmikan tahun 2017. Penelitian ini ingin melihat peranan stakeholder pariwisata yaitu Pemerintah, Bisnis, Akademisi, Komunitas, dan Media. Melalui wawancara dan data yang didapat dari warga dan pengurus didapat bahwa setiap stakeholder telah menjalankan perannya masing-masing sampai ketika pandemi datang sehingga kolaborasi ke-5 stakeholder terhenti oleh pembatasan kegiatan sosial oleh pemerintah.
Pecak Lele Cooking Training as a New Culinary MSME in Bekelir Babakan Village, Tangerang Antony Stefanus Purba; Iwan Setiawan
Jurnal Pengabdian Masyarakat Bestari Vol. 2 No. 2 (2023): February 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/jpmb.v2i2.3168

Abstract

This community service is useful for helping residents of Kampung Bekelir who want to have additional income through a culinary business which is also an attraction in Tangerang City as well as in Kampung Bekelir which already has several culinary establishments that are already operating. This pecak lele training teaches the community in the process of making and can try it directly so as to produce a typical pecak lele creation that is different from the existing pecak lele. Counseling on how to make standard menus so as to help the community in making the pecak lele culinary business in Bekelir village. The community will also make healthy catfish halibut according to current trends with the addition of ginger and pure coconut milk in the manufacture.
MEMASAK DENGAN BAHAN DASAR MI SAGU Iwan Setiawan; Kenji Septiandy
Aptekmas Jurnal Pengabdian pada Masyarakat Vol 6 No 3 (2023): APTEKMAS Volume 6 Nomor 3 2023
Publisher : Politeknik Negeri Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

PKM based on kitchen introduction by focusing on how to process noodles into sago. This is done in order to increase the community's wisdom to increase by focusing on UMKM, so what happens to the community is how to focus on always improving the quality of life for prosperity. The situation that might occur is a shortage of supplies, and a situation that supports it by looking at how the process is going on by focusing on developing community empowerment efforts by increasing economic welfare. The activities carried out are aimed at focusing on high school students which can also be carried out in the midst of the surrounding community at DIAN BANGSA High School. PKM is carried out by having an output target, namely having knowledge-based basic capital which knows recipes and cooking ingredients as well as kitchen equipment. The process is carried out using sago noodles which have been processed with traditional ingredients and also without preservatives which have a fairly high health level. This activity was carried out with quite high enthusiasm where the participants really hoped for knowledge and to gain and be able to apply for this sago noodle business.
Co-Authors Antony Stefanus Purba Kenji Septiandy