PEMANFAATAN BAHAN PANGAN LOKAL MELALUI PELATIHAN: PEMBUATAN ROTI ABON IKAN DAN TAHU BAKSO IKAN TOPPING KEJU BAGI IBU-IBU PKK DAN KARANG TARUNA DI MATA AIR ALAMI TJIGIRANG DESA BOJONGLOA KECAMATAN BUAHDUA KABUPATEN SUMEDANG
Keywords
Quantitative Data Analysis, Undergraduate Thesis Mentoring, SEM-PLS, SPSS, Statistical AnxietyAbstract
Final-year students frequently encounter significant obstacles in completing their undergraduate theses, particularly regarding statistical anxiety and limited technical skills in quantitative data analysis. This community service activity aims to enhance students' methodological capacity and practical skills through a Scientific Writing Workshop based on SPSS and SEM-PLS Training. The workshop was conducted on May 23, 2026, at Universitas Cokroaminoto Yogyakarta, involving final-year students from Management and Accounting study programs. The implementation method employed an experiential learning approach, combining theoretical lectures and hands-on practice across two main sessions: Session 1 focused on multiple linear regression analysis and classical assumption tests using SPSS 25, while Session 2 focused on complex model analysis (mediation and moderation) using SEM-PLS 4. The program's effectiveness was evaluated using pre-test, post-test, and participant satisfaction questionnaires. The evaluation results demonstrated a significant increase in participants' technical understanding and statistical interpretation, rising from an average pre-test score of 26.7% (fair/low category) to 88.6% in the post-test (high category). Furthermore, 93.3% of participants expressed high satisfaction and found the material directly relevant to their thesis completion needs. This workshop proved effective in reducing statistical anxiety and improving the academic quality of students' results and discussion chapters.
References
[1] Badan Pangan Nasional. (2023). Kebijakan Diversifikasi Pangan Lokal dalam Mendukung Ketahanan Pangan Nasional. Jakarta: Badan Pangan Nasional.
[2] Badan Standardisasi Nasional. (2015). SNI Produk Pangan Olahan. Jakarta: Badan Standardisasi Nasional.
[3] Badan Standardisasi Nasional. (2016). Standar Mutu Produk Perikanan Olahan. Jakarta: Badan Standardisasi Nasional.
[4] Food and Agriculture Organization. (2022). The State of World Fisheries and Aquaculture 2022. Rome: FAO.
[5] Kementerian Kelautan dan Perikanan Republik Indonesia. (2022). Statistik Kelautan dan Perikanan Indonesia. Jakarta: KKP.
[6] Kementerian Pertanian Republik Indonesia. (2021). Pengembangan Pangan Lokal Berbasis Potensi Wilayah. Jakarta: Kementerian Pertanian.
[7] Kementerian Kesehatan Republik Indonesia. (2020). Pedoman Gizi Seimbang. Jakarta: Kemenkes RI.
[8] Mardikanto, T., & Soebiato, P. (2019). Pemberdayaan Masyarakat dalam Perspektif Kebijakan Publik. Bandung: Alfabeta.
[9] Muchtadi, T. R., Sugiyono, & Ayustaningwarno, F. (2015). Ilmu Pengetahuan Bahan Pangan. Bandung: Alfabeta.
[10] Sugiyono. (2022). Metode Penelitian Kuantitatif, Kualitatif dan R&D. Bandung: Alfabeta.
[11] Winarno, F. G. (2008). Kimia Pangan dan Gizi. Jakarta: Gramedia








