Pemberdayaan Kelompok Pengajian Ibu-Ibu melalui Pelatihan Produk Pangan Olahan Daging Ayam di Desa Garum, Blitar
##plugins.themes.academic_pro.article.sidebar##
Downloads
##plugins.themes.academic_pro.article.main##
Abstract
Animal protein intake in Indonesia remains relatively low, although chicken meat is a highly preferred protein source and can be processed into practical food products such as nuggets, katsu, chicken patties, and cilok. Women’s religious study groups (pengajian) have strong potential as a basis for family economic empowerment, yet their activities are often limited to religious rituals. The community partner in this program was the Al Husna women’s pengajian group in Garum Village, Blitar Regency, a central chicken-producing region in East Java. The program has been conducted through a community engagement project, with training in basic business economics and hands-on training in chicken-based processed foods, accompanied by technology transfer of a meat chopper, a vacuum sealer, and a 100-L freezer. This article describes community organizing, training implementation, establishment of “Baitul Husna Frozen Food”, and early reflections on the sustainability and contributions of the program to women’s skills and economic opportunities
##plugins.themes.academic_pro.article.details##
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
JURPIKAT (Jurnal Pengabdian Kepada Masyarakat) accepts manuscripts that have not been published elsewhere and are not under consideration for publication by other print or electronic media. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons BY-NC License that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (eg, post it to an institutional repository, in a journal or publish it in a book), with an acknowledgment of its initial publication in this journal.
License to Publish
The non-commercial use of the article will be governed by the Attribution-NonCommercial 4.0 International (CC BY-NC 4.0). The author hereby grants JURPIKAT (Jurnal Pengabdian Kepada Masyarakat) an exclusive publishing and distribution license in the manuscript include tables, illustrations or other material submitted for publication as part of the manuscript (the “Articleâ€) in print, electronic and all other media (whether now known or later developed), in any form, in all languages, throughout the world, for the full term of copyright, and the right to license others to do the same, effective when the article is accepted for publication. This license includes the right to enforce the rights granted hereunder against third parties.
References
Barros, J. C., & Trindade, M. A. (2023). Strategies for producing healthier chicken nuggets—A review. Brazilian Journal of Food Technology, 26, e2023032. https://doi.org/10.1590/1981-6723.03223
Fitrinitia, I. S., Suyanti, E., & Sari Barus, L. (2020). The role of Female Movement Champion (PKK) as the social glue in urban community planning: Case study applied research of Kota Layak Anak Program. E3S Web of Conferences, 211, 01021. https://doi.org/10.1051/e3sconf/202021101021
Hasani, A., Kokthi, E., Zoto, O., Berisha, K., & Miftari, I. (2022). Analyzing Consumer Perception on Quality and Safety of Frozen Foods in Emerging Economies: Evidence from Albania and Kosovo. Foods, 11(9), 1247. https://doi.org/10.3390/foods11091247
Huriani, Y., Haryanti, E., Zulaiha, E., & Haq, M. Z. (2022). Women religious congregation as driving force behind alleviation of urban poor nutrition. Cogent Social Sciences, 8(1), 2113599. https://doi.org/10.1080/23311886.2022.2113599
Khusun, H., Februhartanty, J., Anggraini, R., Mognard, E., Alem, Y., Noor, M. I., Karim, N., Laporte, C., Poulain, J.-P., Monsivais, P., & Drewnowski, A. (2022). Animal and Plant Protein Food Sources in Indonesia Differ Across Socio-Demographic Groups: Socio-Cultural Research in Protein Transition in Indonesia and Malaysia. Frontiers in Nutrition, 9, 762459. https://doi.org/10.3389/fnut.2022.762459
Khusun, H., Monsivais, P., Anggraini, R., Februhartanty, J., Mognard, E., Alem, Y., Noor, M. I., Karim, N., Laporte, C., Poulain, J.-P., & Drewnowski, A. (2022). Diversity of protein food sources, protein adequacy and amino acid profiles in Indonesia diets: Socio-Cultural Research in Protein Transition (SCRiPT). Journal of Nutritional Science, 11, e84. https://doi.org/10.1017/jns.2022.82
Kurnia, F., & Pradityatama, M. (2024). Penerapan Metode SWOT dan BOS dalam Menilai Peluang Usaha Sempol Ayam di Kota Mataram. BERDAYA: Jurnal Pendidikan Dan Pengabdian Kepada Masyarakat, 6(1), 93–100. https://doi.org/10.36407/berdaya.v6i1.1182
Madanijah, S., Briawan, D., Rimbawan, R., Zulaikhah, Z., Andarwulan, N., Nuraida, L., Sundjaya, T., Murti, L., Shah, P., & Bindels, J. (2016). Nutritional status of pre-pregnant and pregnant women residing in Bogor district, Indonesia: A cross-sectional dietary and nutrient intake study. British Journal of Nutrition, 116(S1), S57–S66. https://doi.org/10.1017/S000711451600057X
Marangoni, F., Corsello, G., Cricelli, C., Ferrara, N., Ghiselli, A., Lucchin, L., & Poli, A. (2015). Role of poultry meat in a balanced diet aimed at maintaining health and wellbeing: An Italian consensus document. Food & Nutrition Research, 59(1), 27606. https://doi.org/10.3402/fnr.v59.27606
Mseleku, C., Chimonyo, M., Slotow, R., Mhlongo, L. C., & Ngidi, M. S. C. (2023). Contribution of Village Chickens in Sustainable and Healthy Food Systems for Children along a Rural–Urban Gradient: A Systematic Review. Foods, 12(19), 3553. https://doi.org/10.3390/foods12193553
Nuraeni, A., & Ilmaknun, L. (2021). DAYA TERIMA KONSUMEN TERHADAP HIDANGAN UTAMA DI KANTIN SEHATI SEKOLAH VOKASI IPB: Consumer’s Acceptability to Main Dishes in The Sehati Canteen College of Vocational Studies IPB University. Jurnal Sains Terapan, 11(1), 20–32. https://doi.org/10.29244/jstsv.11.1.20-32
Reddy, B. R., Mandal, P. K., Kasthuri, S., Venugopal, S., & Pal, U. K. (2018). Giriraja Spent Hen Meat Patties Prepared by Using Food Processor. Journal of Meat Science, 13(2), 6. https://doi.org/10.5958/2581-6616.2018.00013.0
Rohmah, M., Rahmadi, A., & Sagena, U. W. (2021). PENINGKATAN KREATIVITAS KELOMPOK PEREMPUAN DI MASA PANDEMI COVID-19 MELALUI MODERNISASI PENGOLAHAN PANGAN LOKAL DI WILAYAH PERBATASAN, KALIMANTAN TIMUR. JUARA: Jurnal Wahana Abdimas Sejahtera, 66–79. https://doi.org/10.25105/juara.v2i1.8728
Siregar, S. D. O., Harahap, R. R., & Ritonga, I. (2024). Optimasi Keuntungan Bisnis Cilok Menggunakan Program Linear Metode Simpleks. Journal of Computer Science and Information System(JCoInS), 5(1), 19–25. https://doi.org/10.36987/jcoins.v5i1.5428
Teriasi, R., Widyasari, Y., Supardi, J. S., Merdiasi, D., Apandie, C., & Sepniwati, L. (2022). Pendampingan Ekonomi Kreatif Bagi Komunitas Ibu Rumah Tangga. Jurnal Pengabdian Masyarakat (Abdira), 2(4), 1–9. https://doi.org/10.31004/abdira.v2i4.174
Zuhri, M. S., & Mursyidah, L. (2024). The Role of PKK in Sustainable Community Empowerment. Indonesian Journal of Cultural and Community Development, 15(3). https://doi.org/10.21070/ijccd.v15i3.1092