Main Article Content
Abstract
In the modern era, women's empowerment has become a significant focus, especially in the wake of the pandemic where economic recovery is crucial. One way to enhance societal welfare is by empowering women, which has been shown to improve household welfare. Kebongulo Village, located in Musuk District, Boyolali Regency, possesses abundant natural resources, particularly dairy cows, yet the potential of these resources remains underutilized. To overcome this, a community service program focusing on yogurt production was conducted, targeting young women aged 15-19. This program aimed to leverage local dairy resources by introducing yogurt-making as a value-added product. The program was implemented in three stages: pre-activity surveys, hands-on yogurt-making workshops, and post-activity evaluations. The results indicated a significant increase in participants' understanding, with average scores improving by 26.21% from pretest to post-test. The positive outcome suggests that the program effectively enhanced the participants knowledge and skills, positioning them to utilize local resources for economic benefit. This program not only aimed at economic empowerment but also at fostering sustainable development by overcoming gender disparities in education and employment.
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Copyright (c) 2025 Muaffy Afriza Raya, Habib Sulismahenda, Nabila Safina, Isro Fajariya Hafizha
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References
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- Prapanca, D., Musyarofah, S. R., Maharani, R. A. V., Sabela, E., & Ismi, M. W. (2024). My Gummy dan Soesang Milk: Pemanfaatan Susu dan Buah Lokal Sebagai Inovasi guna Mendongkrak UMKM. Jurnal Abdi Masyarakat (JAIM), Vol.7(1), p.263-272.
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References
Futra, R. K., Setyawardani, T., & Astuti, T. Y. (2020). Pengaruh Penggunaan Pektin Nabati dengan Persentase yang Berbeda terhadap Warna dan Tekstur Yogurt Susu Sapi. Journal of Animal Science and Technology, Vol.2(1), p.20-28.
Guspratiwi, R. (2023). Pengaruh Lactobacillus sp. Dan Streptococcus sp. Dalam Pembuatan Yogurt. Jurnal Ilmiah Multidisiplin Nusantara, Vol.1(2), p.91-95. https://doi.org/10.59435/jimnu.v1i2.126
Hariadi, H. (2022). Analisis Kandungan Zat Besi dan Sifat Organoleptik Puding Yogurt Daun Kelor Sebagai Makanan Alternatif Penderita Anemia. Open Science and Technology, Vol.2(1), p.143-148. https://opscitech.com/journal
Hasni, Agustiawati, D., Pardana, D., & Daholu, A. (2022). Pemberdayaan Perempuan Melalui Diversifikasi Produk Ikan Menjadi Bakso Ikan untuk Meningkatkan Ekonomi Keluarga. Journal of Community Empowerment, Vol.1(2), p.56-61. https://journal.ummat.ac.id/index.php/jce
Jangnga, I. P., Haaskito, A. E. P., Sari, C., & Adrenalin, S. L. (2023). Total Bakteri Asam Laktat (BAL) dan Aktivitas Antioksidan Yoghurt Susu Kambing Dengan Penambahan Bekatul Merah Selama Penyimpanan Refrigerasi. Journal of Applied Veterinary Science and Technology, Vol.4(2), p.61-66. http://e-journal.unair.ac.id/javest
Megawaty, D. A. (2020). Sistem Monitoring Kegiatan Akademik Siswa Menggunakan Website. Jurnal Tekno Kompak, 14(2), 98-101. https://doi.org/10.33365/jtk.v14i2.756
Phafiandita, A. N., Permadani, A., Pradani A. S., & Wahyudi, M. I. (2022). Urgensi Evaluasi Pembelajaran di Kelas. Jurnal Inovasi dan Riset Akademik, Vol.3(2), p.111-121. https://doi.org/10.47387/jira.v3i2.262
Panjaitan, F. A. B. K. (2024). Pemberdayaan Perempuan dan Anak di Desa Balandete Kabupaten Kolaka (Sultra) Melalui Program Pelatihan Keterampilan dan Peningkatan Kesadaran Gender. Jurnal Pengabdian Masyarakat (PENGAMAS), Vol.1(1), p.34-39. https://journal.ppipbr.com/index.php/pengamas/index
Prapanca, D., Musyarofah, S. R., Maharani, R. A. V., Sabela, E., & Ismi, M. W. (2024). My Gummy dan Soesang Milk: Pemanfaatan Susu dan Buah Lokal Sebagai Inovasi guna Mendongkrak UMKM. Jurnal Abdi Masyarakat (JAIM), Vol.7(1), p.263-272.
Suprayogi, S., Pranoto, B. E., Budiman, A., Maulana, B., & Swastika, G. B. (2021). Pengembangan Keterampilan Menulis Siswa SMAN 1 Semaka Melalui Web Sekolah. Madaniya, Vol.2(3), p.283-294. https://madaniya.pustaka.my.id/journals/contents/article/view/92