Pelatihan Pembuatan Bakso guna Meningkatkan Sumber Pendapatan Wali Santri Panti Asuhan Tahfidz Hidayah Sukadamai Kabupaten Bogor

Authors

  • Ahmad Haetami Universitas Indraprasta PGRI
  • Maskhur Dwi Saputra Universitas Indraprasta PGRI
  • Sugeng Riyadi Universitas Indraprasta PGRI

DOI:

https://doi.org/10.59431/ajad.v6i1.717

Keywords:

Economic Empowerment, Vocational Skills, Meatball Production

Abstract

This community service program aimed to improve the economic independence of parents or guardians of students at the Tahfidz Hidayah Orphanage in Sukadamai, Bogor, West Java, through a meatball-making training program. The program was carried out in three stages: planning, implementation, and evaluation. The planning stage involved site surveys, scheduling, and coordination of facilities. The implementation stage covered entrepreneurship education, demonstrations by the training team, and hands-on practice with emphasis on hygiene standards and product quality. Results from the evaluation stage showed an average product score of 86.66, placing participant performance in the good category. Questionnaire data further confirmed that the instructional materials were easy to follow, the demonstrations were well-structured, and the available facilities were sufficient to support the training activities. This practice-based training proved effective in building participants' technical competence and strengthening their motivation to pursue independent entrepreneurial ventures.

Downloads

Download data is not yet available.

Author Biographies

  • Ahmad Haetami, Universitas Indraprasta PGRI

    Program Studi Pendidikan Ekonomi, Universitas Indraprasta PGRI, Kota Jakarta Selatan, Daerah Khusus Ibukota Jakarta, Indonesia

  • Maskhur Dwi Saputra, Universitas Indraprasta PGRI

    Program Studi Pendidikan Ekonomi, Universitas Indraprasta PGRI, Kota Jakarta Selatan, Daerah Khusus Ibukota Jakarta, Indonesia

  • Sugeng Riyadi, Universitas Indraprasta PGRI

    Program Studi Pendidikan Ekonomi, Universitas Indraprasta PGRI, Kota Jakarta Selatan, Daerah Khusus Ibukota Jakarta, Indonesia

References

Arsana, I. M., Susila, I. W., Cholik, M., & Drastiawati, N. S. (2021). Increasing productivity of meatball SMEs through the application of appropriate technology for meatball forming machines. Jurnal Pemberdayaan: Publikasi Hasil Pengabdian Kepada Masyarakat, 5(2), 129–134.

Asri, K. H. (2022). Pengembangan ekonomi kreatif di pondok pesantren melalui pemberdayaan kewirausahaan santri menuju era digital 5.0. Sharia Economics Journal, 1(1), 22.

Bahrudin, B., & Saputra, M. D. (2022). Si Wira Berbagi: Sosialisasi Wirausaha Berbasis Digital di Pondok Pesantren Daar el Nayl, Bogor, Jawa Barat. I-Com, 2(2), 233-241. https://doi.org/10.33379/icom.v2i2.1478.

Budiyati, E. (2021). Peningkatan jiwa entrepreneurship bagi siswa SMK. Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS), 4(3), 440-450. https://doi.org/10.33474/jipemas.v4i3.11270.

Dinçer, E. A., Büyükkurt, Ö. K., Candal, C., Bilgiç, B. F., & Erbaş, M. (2018). Investigation of the usability of retrograded flour in meatball production as a structure enhancer. Korean Journal for Food Science of Animal Resources, 38(1), 78. https://doi.org/10.5851/kosfa.2018.38.1.78.

Hafid, H. (2019). Strengthening student skills through training in making meatballs with culled chicken meat. Journal of Saintech Transfer, 2(1), 74-83. https://doi.org/10.32734/jst.v2i1.1055.

Helilusiatiningsih, N., Winahyu, N., Maharani, N., Setiyadi, H., & Choirina, V. N. (2023). Pelatihan Teknologi Pengolahan Bakso Ayam dan Tahu Bakso di Program Studi Agribisnis UNISKA Kediri. Jurnal ABDIRAJA, 6(1), 21-26. https://doi.org/10.24929/adr.v6i1.2357.

İlhan, T., & Özcan, A. (2022). Histological and Molecular Evaluation of Raw Meatball Products. Journal of Research in Veterinary Medicine, 41(2), 112-116. https://doi.org/10.30782/jrvm.1170017.

Junianto, J., Apriliani, I. M., Dewanti, L. P., & Zidni, I. (2020). Peningkatan gizi protein hewani melalui keterampilan pembuatan bakso ikan kepada masyarakat Desa Tunggilis dan Banjarharja, Kabupaten Pangandaran. Farmers: Journal of Community Services, 1(1), 29-34. https://doi.org/10.24198/fjcs.v1i1.28862.

Montoya, L., Quintero, N., Ortiz, S., Lopera, J., Millán, P., & Rodríguez-Stouvenel, A. (2022). Inulin as a fat-reduction ingredient in pork and chicken meatballs: its effects on physicochemical characteristics and consumer perceptions. Foods, 11(8), 1066. https://doi.org/10.3390/foods11081066.

Pohan, Z. (2021). Pertanggungjawaban wali terhadap anak yatim ditinjau dari perspektif hukum Islam: Studi kasus Panti Asuhan Putri 'Aisyiyah Daerah Aceh Singkil. Jurnal Mediasas: Media Ilmu Syari'ah dan Ahwal Al-Syakhsiyyah, 4(1), 68–81.

Prasetyo, M. A. M., & Al Qadri, M. (2023). Kewirausahaan pesantren: Faktor pendorong dan analisis motivasi santri. Didaktika: Jurnal Kependidikan, 12(1), 43–56.

Riyadi, S., Haetami, A., & Saputra, M. D. (2024). Pengembangan Minat Wirausaha Pada Santri Panti Asuhan Tahfidz Hidayah. Jurnal Implementasi Ilmu Ekonomi: Pengabdian Kepada Masyarakat, 1(2), 58-66.

Rofiaty, R. (2019). The relational model of entrepreneurship and knowledge management toward innovation, strategy implementation and improving Islamic boarding school performance. Journal of Modelling in Management, 14(3), 662-685. https://doi.org/10.1108/JM2-05-2018-0068.

Saputra, M. D., Haetami, A., & Riyadi, S. (2025). Penguatan Jiwa Wirausaha melalui Pelatihan Pembuatan Dimsum di Panti Asuhan Tahfidz Hidayah. Jurnal Pengabdian Masyarakat (Abdira) Vol, 5(3).

Suwandi, J., Jatmika, S., Chamsudin, A., & Martama, H. (2024). Pengembangan Jiwa Kewirausahaan Anak Panti Asuhan Yatim Putri Aisyiyah Surakarta melalui Produksi dan Pemasaran Online Makanan Olahan. Jurnal Dharma Indonesia, 2(2), 57-67. https://orcid.org/0000-0002-4240-4682.

Downloads

Published

2026-04-20

Issue

Section

Articles

How to Cite

Haetami, A., Saputra, M. D., & Riyadi, S. (2026). Pelatihan Pembuatan Bakso guna Meningkatkan Sumber Pendapatan Wali Santri Panti Asuhan Tahfidz Hidayah Sukadamai Kabupaten Bogor. AJAD : Jurnal Pengabdian Kepada Masyarakat, 6(1), 158–166. https://doi.org/10.59431/ajad.v6i1.717

Similar Articles

21-30 of 171

You may also start an advanced similarity search for this article.