AVOCADO BASED FOOD PRODUCT DIVERSIFICATION: HIGH-FIBER STEAMED CAKE AT SCHOOL OF THEOLOGY CIANJUR

Authors

  • Dr. Adolf J.N. Parhusip Fakultas Sains dan Teknologi, Universitas Pelita Harapan
  • Nuri Arum Anugrahati Universitas Pelita Harapan
  • Ratna Handayani Universitas Pelita Harapan
  • Intan Matita Universitas Pelita Harapan
  • William Christian Universitas Pelita Harapan
  • Michelle Caroline Setiawan Universitas Pelita Harapan

DOI:

https://doi.org/10.19166/jspc.v10i3.10898

Keywords:

Fiber, Food Product Diversifications, Steamed Cake, STT SAPPI, Avocado

Abstract

This Community Service activity aims to improve community skills in diversifying local food products based on avocado through a training session on making high fiber steamed cakes. The activity was conducted on April 24–25, 2025, at the STT-SAPPI Campus, Palalangon Village, Ciranjang District, Cianjur Regency, involving 44 participants consisting of pastoral candidates. The implementation method included lectures, demonstrations of avocado steamed cake preparation, distribution of recipe brochures, and interactive question-and-answer sessions. This activity was designed in alignment with STT-SAPPI's holistic curriculum, which focuses on rural ministry, providing practical knowledge for future ministers to help develop local economies through food processing. Evaluation results showed that 100% of participants considered the activity beneficial and were willing to join similar future events, while 88% expressed high satisfaction with its implementation. This activity proves that simple food processing training can serve as a tool for community empowerment and increasing the value of local agricultural products. It also demonstrates that applicable food technology skills can serve as a strategic asset for pastoral candidates in fostering economic self-sufficiency among church communities in their areas of ministry.

References

Amanah, Harjito, & Sunarya. (2021). Brosur Sebagai Media Pembelajaran Smp/Mts Di Kota Semarang. Teks: Jurnal Penelitian Bahasa, Sastra, Dan Pengajarannya, 6(1), 93–104. https://doi.org/10.26877/teks.v6i1.8268

Aprilliani, F., Atmiasih, D., & Ristiono, A. (2021). Evaluasi Tingkat Kematangan Buah Alpukat (Persea americana Mill.) dengan Teknonolgi Pengolahan Citra. Jurnal Penelitian Pascapanen Pertanian, 18(1), 1–2. https://doi.org/10.21082/jpasca.v18n1.2021.1-8

Azizah, S., Rosida, & Hidayah, A. (2023). Pelatihan Pembuatan Aneka Sosis Sehat Berbahan Jamur Tiram Dan Ayam Boiler Untuk Pekerja Sektor Informal Terdampak Pandemi Covid-19 Di Jember. Jurnal Pengabdian Kolaborasi Dan Inovasi IPTEKS, 1(5), 461–479.

BPN. (2023). Indeks Ketahanan Pangan. Badan Penerbit BPN.

Bahraini, B., Diana, D., Nawas, F., Ritna, R., Salonga, H., & Wijaya Cipta, A. (2018). KRIBOU (Keripik dan Bolu Uwi) Aneka rasa inovasi cemilan sehat khas Luwu. CARADDE: Jurnal Pengabdian Kepada Masyarakat, 1(1), 1–7. https://doi.org/10.31960/caradde.v1i1.15

Cakranegara, J. J. S. (2022). Diversitas Pangan Pokok Dalam Sejarah Kebijakan Pangan Di Indonesia. Handep: Jurnal Sejarah Dan Budaya, 6(1), 17–40. https://doi.org/10.33652/handep.v6i1.283

Hartati, S., Yunus, A., Nandariyah, N., Yuniastuti, E., Pujiasmanto, B., Purwanto, E., Samanhudi, S., Sulandjari, S., Ratriyanto, A., Prastowo, S., Manurung, I. R., Suryanti, V., Susilowati, A., Artanti, A. N., Mulyani, S., & Dirgahayu, P. (2022). Diversifikasi Tanaman Pekarangan Dengan Tanaman Alpukat Untuk Meningkatkan Gizi Keluarga. SEMAR (Jurnal Ilmu Pengetahuan, Teknologi, Dan Seni Bagi Masyarakat), 11(2), 161–166. https://doi.org/10.20961/semar.v11i2.61199

Hastuti, H., Marlina, S., & Rusdianto. (2025). Pelatihan Pembuatan Olahan Kreatif Berbahan Dasar Labu Siam Pada Ibu-Ibu Kelompok Tani Boritallasa , Kab. Gowa. 6(2), 3161–3166. https://doi.org/http://doi.org/10.55338/jpkmn.v6i2.4943

Hidayat, M.N.F. (2023). Klasifikasi Buah Alpukat Berdasarkan Tekstur Buah Menggunakan Metode Backpropagation Berbasis Image Processing. Jurnal Informatika Dan Rekayasa Elektronik, 6(2), 181–188. https://doi.org/10.36595/jire.v6i2.725

Malau, Y. N., Lilia, W., Dini, S., Purnasari, N., Sitorus, F. D., & Butar-butar, R. S. (2019). Sosialisasi Kewirausahaan Dalam Usaha Kue Kukus Dan Kelepon Ubi Rambat Pada Yayasan Nurul Islam Indonesia Di Sumatera Utara. https://doi.org/https://doi.org/10.34012/mitra_prima.v1i1.942

Novianty, R., Jasril, Muhdarina, Devy, S., & Yuharmen. (2023). Pengenalan minyak alpukat di SMKN 8 Pekanbaru. Jurnal Pengabdian Kepada Masyarakat Nusantara, 4(2), 1598–1602. https://doi.org/https://doi.org/10.55338/jpkmn.v4i2.1155

Parhusip, AJN., Anugrahati, N. A., Matita, I., Handayani, R., Madeline, A., Nadine, E., & Aretha, D. (2025). Pengembangan Usaha Alpukat Beku di Desa Cibugel dan Diversifikasi Produk Turunannya. Jurnal Pengabdian Kepada Masyarakat Nusantara (JPkMN), 6(2), 1642–1649.

Parhusip, AJN., Natania, Handayani, R., & Eveline. (2019). Penyuluhan Mengenai Pengenalan Pangan Fungsional di GSJA Hosana, Kabupaten Bogor. Prosiding PKM-CSR, 2.

Parhusip, AJN., Nuri A. Anugrahati, Intan Matita, Ratna Handayani, Nadine E. Todia, Kezia G Suryadi. (2024). Peningkatan Ketahanan Pangan Melalui Diseminasi Dan Pengembangan Sup Jagung Pulut Instan Pada Beberapa Kelompok Wanita Tani Tangerang Selatan. Jurnal Pengabdian kepada Masyarakat Nusantara (JPkMN) Vol. 5 (1) |pp: 281-290. https://doi.org/10.55338/jpkmn.v5i1.2355

Pertanian, D. H. K. (2022). Kementan Tinjau Potensi Alpukat Kalibening Unggulan Kabupaten Semarang.

Lubis, P. S. I. & Rofila Salsabila. (2024). Peran UMKM (Usaha Mikro, Kecil, Dan Menengah) Dalam Meningkatkan Pembangunan Ekonomi Di Indonesia. MUQADDIMAH: Jurnal Ekonomi, Manajemen, Akuntansi Dan Bisnis, 2(2), 91–110. https://doi.org/10.59246/muqaddimah.v2i2.716

Taufik, D. A. (2020). PDCA Cycle Method implementation in Industries: A Systematic Literature Review. IJIEM - Indonesian Journal of Industrial Engineering and Management, 1(3), 157. https://doi.org/10.22441/ijiem.v1i3.10244

Zulpikar, F., Gandhy, A., & El Kiyat, W. (2020). Improving food access for marginal urban community through vertical and organic farming training. Jurnal Sinergitas PkM & CSR, 4(2), 115–123.

Downloads

Published

2026-06-28

Issue

Vol. 10 No. 3 (2026): June

Section

Articles

License

Copyright (c) 2026 Dr. Adolf J.N. Parhusip, Nuri Arum Anugrahati, Ratna Handayani, Intan Matita, William Christian, Michelle Caroline Setiawan

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Authors who publish with this journal agree to the following terms:

1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License (CC-BY-SA 4.0) that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.

2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.

3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website). The final published PDF should be used and bibliographic details that credit the publication in this journal should be included.