CORN PROCESSING WITH ULVA LACTUCA SEAWEED FORTIFICATION AS HEALTHY SNACK

Authors

  • Musrowati Lasindrang D4 Culinary, Univeristas Negeri Yogyakarta
  • Adeng Pustikaningsih D4 Accounting, Univeristas Negeri Yogyakarta
  • Ahmad Samlawi D4 Accounting, Univeristas Negeri Yogyakarta
  • Marjuki D4 Marketing Management, Univeristas Negeri Yogyakarta
  • Setyawami D4 Marketing Management, Univeristas Negeri Yogyakarta
  • Sunaryo D4 Recreation Business Management, Univeristas Negeri Yogyakarta

Abstract

The implementation of the community empowerment program through corn processing with seaweed fortification in 2024 was carried out in Pacarejo Kapanewon Semanu village, Gunungkidul Regency, Yogyakarta. The purpose of this program is to increase community income through Small and Medium Enterprises, increase local creativity and innovation that can be used as a typical product of the Gunungkidul region and increase the selling value of Corn commodities in Pacarejo Village. The solution that can be done is through processing corn raw materials into delicious, nutritious and preferred products and can become regional specialty products that can compete with other regions. The methods used in this program are counseling and training methods. This program collaborates with the PKK Prima Melati group in Pacarejo Village as a partner in the processing of corn into corn sticks and Pacarejo Village as a partner in the marketing process of snack products. The flow of activities includes counseling on how to make corn sticks and entrepreneurial techniques, training in making sticks, as well as packaging and marketing of processed corn products.

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Published

2025-05-01

How to Cite

Lasindrang, M., Pustikaningsih, A., Samlawi, A., Marjuki, Setyawami, & Sunaryo. (2025). CORN PROCESSING WITH ULVA LACTUCA SEAWEED FORTIFICATION AS HEALTHY SNACK. Journal Humanitarian Responsibilities, Education & Sport Sciences (JHRESS), 3(1), 1–4. Retrieved from https://journal.uny.ac.id/index.php/ijhress/article/view/88662

Issue

Vol. 3 No. 1 (2025)

Section

Articles

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