PENINGKATAN KETRAMPILAN HIDUP KOMUNITAS DIFABEL MELALUI PELATIHAN PEMBUATAN KUE KERING

Aditya Rahman; Sahbudin Amir; Nurul Aliah Fil Hafirah; Fadhlur Sani; Yuliana Yuliana; Koch Asiye Melek; Nafida Hetty Marhaeni

doi:10.53363/bw.v3i1.173

Authors

Aditya Rahman Universitas Mercu Buana Yogyakarta
Sahbudin Amir Universitas Mercu Buana Yogyakarta
Nurul Aliah Fil Hafirah Universitas Mercu Buana Yogyakarta
Fadhlur Sani Universitas Mercu Buana Yogyakarta
Yuliana Yuliana Universitas Mercu Buana Yogyakarta
Koch Asiye Melek Universitas Mercu Buana Yogyakarta
Nafida Hetty Marhaeni Universitas Mercu Buana Yogyakarta

DOI:

https://doi.org/10.53363/bw.v3i1.173

Keywords:

Cookies, Disabled community, Cooking skills, keterampilan memasak, Cookie, komunitas difabel

Abstract

Cookies is a dense textured cake, durable, and has many enthusiasts. The easy making of cookies can be followed by all people, including people with disabilities. Therefore, the purpose of this service is an effort to improve the life skills of persons with disabilities through training for making cookies. This dedication was carried out at the Difabel Pinilih Sedayu Family Forum located in Bantul, Yogyakarta Indonesia. Training conducted every Saturday during the service team conducted a community service (KKN) using an active participation approach, activities orientation approach, program approach, and independence approach so that the objectives of service are achieved. The stages undertaken to conduct this training are preparation and implementation. At the preparation stage, the team conducted a trial to obtain the best cookie recipes that can be followed by persons with disabilities, preparation for materials, preparation of tools, and preparation for training. After everything is prepared, it is followed by training in making cookies by the devotion team. The training results show that when the implementation of all the disabled friends who were invited were present, during the manufacturing process all were actively involved, and the results of cookies were liked by disabled friends. This makes the training objective achieved, namely disabled people can have the skills to make cookies

Downloads

Download data is not yet available.

References

Anasari, F., Suyatno, A., & Astuti, I. F. (2016). Sistem Pelaporan Terpadu Kuliah Kerja Nyata Berbasis Digital (Studi Kasus: Lembaga Pengabdian Kepada Masyarakat Universitas Mulawarman). Informatika Mulawarman: Jurnal Ilmiah Ilmu Komputer, 10(1), 11-19.

Apriadi, D., Hidayat, N., & Nizhamuddin, A. B. (2022). Kuliah Kerja Nyata: Pengabdian Kepada Masyarakat Melalui Kegiatan Pendampingan Pendidikan. Jurnal Pengabdian Masyarakat Paguntaka, 1(1), 25-30.

Fatmawati, F., Nurhastuti, N., & Hasan, Y. (2018). Wirausaha Pembuatan Kue Kering untuk Meningkatkan Keterampilan Hidup Anak Tunarungu. Jurnal Penelitian Pendidikan Khusus, 6(2), 320-323.

Ferdiana, F. G. (2016). Kualitas biskuit dengan kombinasi tepung pisang kepok putih (Musa paradisiaca forma typica) dan tepung tempe (Doctoral dissertation, UAJY).

Ihromi, S., Marianah, M., & Susandi, Y. A. (2018). Subsitusi Tepung Terigu Dengan Tepung Mocaf Dalam Pembuatan Kue Kering. Jurnal Agrotek Ummat, 5(1), 73-77.

Laia, B. (2022). Sosialisasi dampak kegiatan kuliah kerja nyata di desa (studi: Desa Sirofi). Haga: Jurnal Pengabdian Kepada Masyarakat, 1(2), 74-84.

Malau, Y.N., Lilia, W., Dini, S., Purnasari, N., Sitorus, F.D., & Butar-butar, R.S. (2020). Sosialisasi kewirausahaan dalam usaha kue kukus dan kelepon ubi rambat pada Yayasan Nurul Islam Indonesia di Sumatera Utara. Jurnal Mitra Prima, 1(1).

Miranti, M. G., Astuti, N., & Handajani, S. (2018). Pembuatan kue kering berbasis kearifan lokal di Kecamaan Brondong-Lamongan (Kajian respon pelatihan). Jurnal ABDI: Media Pengabdian Kepada Masyarakat, 3(2), 102-107.

Ningsih, R. (2014). Penyuluhan hygiene sanitasi makanan dan minuman, serta kualitas makanan yang dijajakan pedagang di lingkungan SDN Kota Samarinda. KEMAS: Jurnal Kesehatan Masyarakat, 10(1), 64-72.

Pambudi, S., & Widjanarko, S. B. (2015). Pengaruh Proporsi Natrium Bikarbonat Dan Ammonium Bikarbonat Sebagai Bahan Pengembang Terhadap Karakteristik Kue Bagiak [In Press September 2015]. Jurnal Pangan dan Agroindustri, 3(4).

Rafsanjani, H. (2016). Etika produksi dalam kerangka maqashid syariah. Masharif Al-Syariah: Jurnal Ekonomi dan Perbankan Syariah, 1(2), 12-31.

Rahmayanti, S., Misral, M., Sandri, S.H., Ardi, H A., Bakaruddin, B., Rahayu, N. I., & Algusri, J. (2021). Peningkatan ketrampilan dan manajemen pemasaran usaha rumahan penghasil kue di Kelurahan Sidomulyo. COMSEP: Jurnal Pengabdian Kepada Masyarakat, 2(1), 15-20.

Rokhmah, B.E., & Almaidah, S. (2018). PKM Peningkatan produktivitas dan manajemen pemasaran pada usaha kecil penghasil roti dan kue basah di Kadipiro Banjarsari Surakarta. SENADIMAS: Prosiding Seminar Pengabdian Kepada Masyarakat, 210-216.

Salehudin, A. (2017). Pelaksanaan KKN Berparadigma Integrasi-Interkoneksi dalam Menopang Transformasi Masyarakat (Sebuah Rintisan Pendekatan Participatory Action Research). Aplikasia: Jurnal Aplikasi Ilmu-ilmu Agama, 16(2), 63-72.

Setyorini, E. (2013). Hubungan praktek higiene pedagang dengan keberadaan eschericia coli pada rujak yang di jual di sekitar kampus Universitas Negeri Semarang. Unnes Journal of Public Health, 2(3).

Susanta, D.A., Munawar, M., Cholifah, N., Menarianti, I., & Istiyaningsih, R. (2021). Pendampingan pengembangan usaha roti Alfina Karim, Kabupaten Kendal. Community Empowerment, 6(6), 1044-1048.

Tahir, M. M., Mahendradatta, M., & Mawardi, A. (2018). Studi Pembuatan Kue Kering Dari Tepung Sagu Dengan Penambahan Tepung Blondo (Study of Making Cookies from Sago Flour With Addition of Blondo Flour). Jurnal Teknologi Pangan, 11(2), 70-80.