Increasing the Life Skills of Karang Taruna Teenage with Biopreunership Utilization Sweet Capitals Become Ice Cream

Authors

  • Deden Ibnu Aqil Universitas Indraprasta PGRI
  • Adeng Hudaya Universitas Indraprasta PGRI
  • Hardian Mursito Universitas Indraprasta PGRI

DOI:

https://doi.org/10.37010/kangmas.v2i2.308

Keywords:

life skills, biopreneurship, ice cream, sweet potatoes

Abstract

The purpose of this activity is to help improve the life skills of youth youth groups through biopreneurship by processing sweet potatoes which are generally cooked by steaming or frying in an activity made into ice cream. Based on the natural potential and agricultural land in Bedahan, the abdimas team is interested in developing the utilization of garden products that can be cultivated on existing land in Bedahan such as sweet potato or sweet potato plants. Sweet potato is a plant commonly planted by farmers in Bedahan which is processed into steamed food, compote or into fried food. Sweet potato can be processed into ice cream. The method used in this abdimas activity is a demonstration method involving youth youth organizations in Bedahan sub-district. This activity is carried out with the first several stages of awareness of the importance of entrepreneurship as a way to improve welfare. The second training made the skills to make products from biological ingredients, sweet potatoes into ice cream. The third mentoring includes evaluation of the implementation of the Community Service program. The result of this activity was that the youth's enthusiasm was very good in following the training in making ice cream with sweet potato ingredients. The ingredients used in the making of ice cream have a very economic value and this training can increase understanding and life skills and increase the interest of youth entrepreneurial youth groups, Sawangan Village, Depok City.

Downloads

Download data is not yet available.

References

Affandi. D.R, S.Handajani. (2011).Es Krim Ubi Jalar Ungu (Ipomoea Batatas): Tinjauan Sifat Sensoris, Fisik, Kimia, Dan Aktivitas Antioksidannya. Jurnal Teknologi Hasil Pertanian, 4(2), 94-103.

Arifianto. B. (2018). Angka Pengangguran Kota Depok Mengkhawatirkan. Retrieved Maret, 26, 2018 from https://www. pikiran-rakyat.com/jawa- barat/ 2018/03/ 26/angka-pengangguran-kota-depok-mengkhawatirkan.

Aqil, D.I, Hudaya A., Wulansari.L.(2020). Learning innovation through biopreneurship to improve the interest of entrepreneurs of madrasah aliyah students based on boarding school. Journal of Education and Learning (EduLearn), 14(1), 47-54.

Aqil, D.I, Hudaya A., Masri. Z. (2019). Meningkatkan Life Skills Dan Minat Wirausaha Melalui Bioentrepreneurship Siswa SMK. Jurnal Pemberdayaan Masyarakat Madani, 3(1), 33-47.

Aqil, D., Hudaya, A., & Arifin, Z. (2019). Penerapan Pembelajaran Bioentrepreneurship untuk Meningkatkan Life Skills dan Minat Wirausaha Siswa SMK. Jurnal Inspirasi Pendidikan, 9(2), 95-102.

Baitirahmana.A, N.P. Utamib. (2019). Pengaruh Penambahan Varian Ubi Jalar terhadap Sifat Organoleptik Es Krim. Journal of Food and Culinary, 2(1), 11-16.

Cahyono. B. & Juanda, D. (2000). Ubi Jalar. Yogyakarta: Kanisius

Hafidhitama, Y. M. Lubis, M. I. Sulaiman1. (2017). Kajian Pembuatan Es Krim Berbahan Dasar Ubi Jalar (Ipomoea batatas L). Jurnal Ilmiah Mahasiswa Pertanian Unsyiah, 2(4), 484-490.

Hudaya, A., Aqil, D., & Masri, Z. (2020). Pemberdayaan remaja pesantren melalui biopreneurship pembuatan nugget tempe guna menumbuhkan minat berwirausaha. JPPM (Jurnal Pendidikan dan Pemberdayaan Masyarakat), 7(1),, 36-44.

Lova, C. (2019). Menaker Soroti Angka Pengangguran yang Masih Tinggi di Depok. Retrieved Agustus 14, 2019, from https://megapolitan.kompas.com/read/2019/01/19/06415361/menaker- soroti-angka-pengangguran-yang-masih-tinggi-di-depok.

Oksilia, Syafutri, M. I., & Lidiasari, E. (2012). Karakteristik es krim hasil modifikasi dengan formulasi bubur timun suri (cucumis melo l.) Dan sari kedelai [Characteristics of Modified Ice Cream Formulated with Cucumis melo L. Puree and Soybean Milk]. Jurnal Teknologi dan Industri Pangan, 23 (1), 17-22.

Oktafiyani,. A,d. U. M. Susilo.(2019). Pembuatan es krim ubi jalar ungu dengan variasi Jumlah siklus pengocokan–pembekuan. Jurnal Pertanian dan Pangan Agrofood, 1 (2), 20-26.

Rosadi, N., & Aqil, D. I. (2020). Empowerment of Mosque Youth through Regional Potential Entrepreneurship Skills in Bedahan Sawangan Village, Depok. KANGMAS: Karya Ilmiah Pengabdian Masyarakat, 1(3), 188–192.

Sasongko. (2009). Perkembangan Ubi Jalar Dan Peluang Pengembangannya Untuk Mendukung Program Percepatan Diversifikasi Konsumsi Pangan Di Jawa Tengah. Jurnal Media Agro, 5(1),36-43.

Siswati, V. Bintoro, and N. Nurwantoro. (2019). Karakteristik Es Krim Ubi Jalar Ungu (Ipomoea batatas var Ayamurasaki) Dengan Penambahan Tepung Umbi Gembili (Dioscorea esculenta L.) Sebagai Bahan Penstabil, Jurnal Teknologi Pangan, 3(1), 121-126.

Tim VIVA. (2018). Angka Pengangguran di Depok Capai 72 Ribu Orang. Retrieved Desember 3, 2018, from https://www.viva.co.id/berita/bisnis/1099859-angka-pengangguran-di- depok-capai-72-ribu-orang.

Wahyuni, R. (2010). Kajian kualitas umbi ubi jalar sebagai substitusi susu skim dalam pembuatan es krim. Jurnal Agromix, 1(3), 46-57.

Wulasari, L., & Aqil, D. I. (2020). PKM Empowering Youth Pesantren with Biopreneurship through Pontianak Banana Product Packaging. KANGMAS: Karya Ilmiah Pengabdian Masyarakat, 1(1), 1–7.

Published

2021-07-29

How to Cite

Aqil, D. I., Hudaya, A., & Mursito, H. (2021). Increasing the Life Skills of Karang Taruna Teenage with Biopreunership Utilization Sweet Capitals Become Ice Cream. KANGMAS: Karya Ilmiah Pengabdian Masyarakat, 2(2), 183–191. https://doi.org/10.37010/kangmas.v2i2.308
Abstract viewed = 60 times