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All Journal Garina Abdi Karya: Jurnal Pengabdian Kepada Masyarakat
Ira Handayani
Akademi Kesejahteraan Sosial Ibu Kartini Semarang
Arts Computer Science & IT Education Social Sciences

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Pemanfaatan Ikan Kakap Dan Daun Kelor Menjadi Hidangan Siomay Tri Rettagung Diana; Renaldy Kresna P.P; Ira Handayani
Garina Vol. 15 No. 2 (2023): Desember: Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Des
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v15i2.40

Abstract

Siomay is a food originating from China which was brought to Indonesia which is then much loved by Indonesian people. Apart from mackerel, snapper fish can also be an alternative as a substitute for siomay raw materials. Vegetables that are usually used are carrots and leeks besides that Moringa leaves can also be an alternative to supporting ingredients. The aims of this study were (1) to determine the most preferred composition of snapper dumplings and moringa leaves. (2) To find out how to make snapper and moringa leaf dumplings. (3) To find out the public's acceptance of snapper and moringa leaf dumplings. The level of people's preference for snapper dumplings and Moringa leaves from the results of the questionnaire test showed that the panelists liked the aspects of taste, aroma, texture with the addition of 20%
Pelatihan Pembuatan Gasnish Minuman dan Tumpeng Bagi Siswa/siswi SMK Esteria Priyanti; Ira Handayani
ABDI KARYA : Pengabdian Kepada Masyarakat Vol. 1 No. 1 (2024): Februari : Jurnal Pengabdian Kepada Masyarakat
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/abdikarya.v1i1.85

Abstract

Learning in making food and drink garnishes has been integrated into the vocational school curriculum, but there is a problem faced by students when the learning process for making garnishes in class X takes place online due to the Covid-19 pandemic. This condition results in the minimal ability of students to make garnishes. Based on this background, the proposed training for making drink garnishes and tumpeng were really needed by these students. The methods used in training for making drink garnishes and tumpeng are interactive lectures, practices, questions and answers, and discussions. Training in making drink garnishes and tumpeng were given to class XII in Culinary Service Department at State Vocational High School 1 Sayung. This training begins with filling in the participant attendance list, then opening the activity, providing materials, assistance with the practice of making garnishes, followed by discussion, then ends with a group photo. The level of success of this training can be concluded through 2 (two) indicators, which are the students' enthusiasm for participating in this activity and the students' ability to independently make drink garnishes and tumpeng. The final result obtained was that the students were very enthusiastic about participating in the training from beginning until the end, then the students showed an attitude of having implemented the garnish making process well
Co-Authors Esteria Priyanti Renaldy Kresna P.P Tri Rettagung Diana