DOI : https://doi.org/10.29165/ajarcde.v9i3.799

Community Service in Assisting Culinary Students of STU Tangeb, Abianbase Village, Mengwi, Badung Regency in Producing Innovative Bakery Products

A.A.Made Semariyani (1), I Gede Pasek Mangku (2), I Gusti Ngurah Sugiana (3)
(1) Department of Food Technology and Agricultural Products, Universitas Warmadewa. Indonesia
(2) Department of Food Technology and Agricultural Products, Universitas Warmadewa. Indonesia
(3) Department of Food Technology and Agricultural Products, Universitas Warmadewa. Indonesia
Fulltext View | Download
How to cite (AJARCDE) :
Semariyani, A., Mangku, I. G. P., & Sugiana, I. G. N. (2025). Community Service in Assisting Culinary Students of STU Tangeb, Abianbase Village, Mengwi, Badung Regency in Producing Innovative Bakery Products . AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment), 9(3), 370–373. https://doi.org/10.29165/ajarcde.v9i3.799
Citation Format :

This community service activity was carried out to assist Culinary students at STU Tangeb in producing innovative bakery products, aiming to broaden their knowledge of bakery production, including raw materials, processing, packaging and labelling, industrial management, digital marketing, and procedures for obtaining production permits (PIRT). The methods used in this program included interviews to identify problems and the direct participation of partners in the production of various bakery products (such as Danish pastry, pizza, flavoured sweet bread, sponge cake, chiffon cake, and brownies), packaging and labelling, bookkeeping, and digital marketing. The objective of this program was to provide solutions to the problems faced by partners in innovative bakery production, financial bookkeeping, marketing, and licensing (PIRT). The results of the programme show that partners acquired skills in producing innovative bakery products (with various variations/creations). Print and electronic media have published this community service activity, and YouTube has also uploaded the video documentation.


Contribution to Sustainable Development Goals (SDGs):
SDG 2:    Zero Hunger
SDG 12: Responsible Consumption And Production

hmad, M. H. S., Santosa, B., & Sayuti, M. (2024). Industrial Need Analysis in Bakery to Develop Bakepreneurship Learning Model. Journal of Vocational Education Studies. (4)

[2] Alfiolita, R. C., & Sutriyati Purwanti (2024). TikTok integrated video educational resources on basic food processing techniques for grade x culinary vocational high school students. Journal of Culinary Technology and Education (JCTE), 1(2), 156–165. (7)

[3] Consumer Behavior in the Food Industry. (2025). Allied Academies. – Membahas tren peningkatan permintaan konsumen terhadap produk yang tidak hanya nikmat tetapi juga bergizi, aman, dan dimarketing secara efektif (1)

[4] Consumer Demand, Food Safety, and Market Systems. (2023). Agrilinks. – Menjelaskan pentingnya pendidikan vokasi dalam menyiapkan SDM yang mampu menghasilkan produk pangan inovatif melalui permintaan konsumen terhadap keamanan dan nilai tambah produk

[5] Innovative food and consumer approach. (2023). Frontiers in Sustainable Food Systems. – Mengulas berbagai teknik pengolahan makanan inovatif seperti upcycling, pengemasan pintar, dan penggunaan protein alternatif untuk mendorong diversifikasi pangan dan nilai gizi tinggi (2)

[6] Pamungkas, S. D., Pratiwi, D. I., Rahmadani, P. A., & Winanto, A. R. (2024). The Potential of Cassava Processing as an Alternative Food Diversification Substitute for Rice. Jurnal Inovasi dan Pengembangan Hasil Pengabdian Masyarakat, 2(2), 289–307. (6)

[7] Wen?Wu, Airong Zhang, Rieks Dekker van Klinken, Peggy Schrobback, Jane Marie Muller (2021). Consumer Trust in Food and the Food System: A Critical Review. Foods, 10(10), 2490. (5)

Downloads

Download data is not yet available.