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TRAINING ON MAKING DESSERTS FROM WESTERN EUROPE IN

GERENDENG PULO VILLAGE

Etlivia Burianto1, Nity Indrawan2*, Putri Cicilia Jusan3

Universitas Pelita Harapan, Indonesia1,2,3

[email protected], [email protected], [email protected]

ABSTRACT

Community Service is a person, group, or institution trying to make a positive contribution to society.
Community  service  is  often  associated  with  higher  education  and  research,  where  students  and
academics engage in activities that can use their knowledge and skills to help solve problems, improve
well-being, and benefit society as a whole. PKM "Training on Making Desserts from Western Europe"
due to the market for the sale of sweet foods from Western Europe, the purpose of the research is   to
provide training on how to make sweet dishes from Western Europe in Gerendeng Pulo Village with the
aim of improving the economy and meeting problems, namely by looking for sweet food cooking ideas
at home and sweet food business ideas at affordable ingredient costs and teach them as the author collects
the data of pre, post test and feedback from the community. The hope to be achieved is that the residents
of  Gerendeng  Pulo  Village  can  use  the  products  and  services  they  have  learned,  in  order  to  provide
benefits for them and increase their income through business ventures. The results shown that there is
positive significant result about solving the problems faced by the people of  gerendeng pulo .

Keywords : Confectionery; Western Europe; Training; Grandeng Pulo

INTRODUCTION

Food is one of the basic needs of humans to maintain survival (Alhamid, 2016; Augustin

et al., 2016), Due to the large number of people who need heavy food or light food (Ichsan et al.,

2019). In today's modern era, many people no longer pay attention to the importance of food as
fulfilling their needs, but rather as part of their lifestyle (Filimonau et al., 2021; Tandiono, 2017).
Civilization that continues to develop triggers globalization in all countries, including Indonesia
(Wardani et al., 2022 one of the globalization influence in indonesia is a culture to eat dessert.

Dessert is a meal that is usually served after the main course as dessert (Suryana, 2022).

According to Hatchett (2014) Dessert means makanan manis in Indonesian, where the dish will
be served after the main menu has been served. In other words, dessert will be served after the
table is clear of the dishes that are the main part of the meal (Alija & Talens, 2013). Dessert is
a dish served after the main course as a dessert or commonly referred to as dessert. Desserts
usually taste sweet and refreshing, some taste salty or a combination of the two, Etawatiningsih,
(2008: 317) in (Andrianti et al., 2014). The dessert is usually in the form of pudding, cakes, sweets,
etc. which have a sweet and fresh taste which is usually made from fruit, cream, chocolate and
sugar as a consumer dessert after enjoying the main meal which usually has a salty taste to
neutralize the appetite of consumers, Dessert is important because dessert is the last dish served
to consumers. The dessert portion is 100-120 grams according to international standards

Figure 1 Data of google trends about dessert recipe (2023)

Training on Making Desserts from Western Europe in Gerendeng Pulo Village

1264 Return: Study of Economic And Business Management, Vol 2 (12), December 2023

As shown from the figure above, indonesian have an increased interest to search a dessert

recipe, based on third quartal from 1 July to 30 September 2023 there are 772 searchings about
dessert  recipe,  and  on  the  fourth  quartal  that  is  from  1  October  to  9  December,  there  are  967
searchings about dessert recipe, currently dessert or dessert is not only used as a complementary
menu. But many restaurants make dessert as the main menu (Eckert Matzembacher et al., 2020;
Harianja, 2022). According to Benjamin  (2021) with the development of the times, dessert also
follows the development of existing trends (Korndl, 2012). Developments in the culinary industry
have made dessert a main dish that can be enjoyed anytime and anywhere (Wachyuni et al., 2020).
Desserts are much wider in reach now than they used to be; in fact, it has become very complex
and diverse (Migoya, 2012).

Assisted by the effects of globalization where the entry of sweet dishes from various

countries began, Indonesian citizens began to inspire to make sweet dishes from many countries,
for various things such as doing business in many countries, for various things from doing
business or helping each other. The consumption pattern of finished food and beverages in
Indonesia reached 37.95% in 2022, this figure has increased by 2.15% from 2020 (BPS, 2022)

Sitorus (2015) stated, Consumption of dessert by the people of Indonesia has become a lifestyle
(Sebriana, 2019). Based on data from the 2018 Indonesian Basic Health Research (Riskesdas),
the consumption rate of sweet foods reached 87.9% (Sutadarma, 2020). This shows a business
opportunity because of the market (Sebriana, 2019).

Community service is a voluntary activity carried out to give back to the surrounding

community and the wider community (FD et al., 2019), The activities carried out are conducting
training, providing counseling, providing knowledge, and various other form (Riduwan, 2010).
community service activities that the author does are focusing on training in making sweet foods
originating from Western Europe. In Turmono

(2020), Kaswan (2012) revealing training is the

process of improving the knowledge and skills of employees (Gustiana et al., 2022)

. Due to the

existence of a market for sweet foods which has the potential for business development in various
circles, the target of our activities is to introduce and train villagers about sweet foods originating
from Western Europe to provide new but simple sweet food cooking ideas and also create business
ideas that require more affordable ingredient costs but are liked by Indonesian people, According
to Sutrisno in Ali (2020) Training is aimed at completing skills in doing work, as well as being
able to use the right work equipment. To help improve the village economy, the author chose
Gerendeng Pulo Village as a training facility.

Gerendeng Pulo Village or more commonly called Grenpul Village is one of the thematic

villages located in the RT02/09 area of Gerendeng Village, Karawaci District, Tangerang City.
Grenpul Village is one of the villages that carries the PHBS (Clean and Healthy Living Behavior)
Village program in its area. With the number of neighbors as many as 3 RTs, the number of heads
of families (KK) as many as 186 families and with a population of 758 people where the majority
of residents of Grendeng Pulo Village are middle to lower class, one of the settlements of
Tangerang residents is experiencing development since 2017 due to the climate program by the
regulation of the Minister of Environment and Forestry Number 84 of 2016 concerning the
Climate Village program, with this assistance and residents around Gerendeng Pulo.

The village that started from a slum became a more beautiful village by converting various

vacant land into hydroponic plantations, waste processing sites, village halls, sports facilities,
gazebos, fish farming, and also sales facilities. With a more beautiful and green village,
Gerendeng Pulo Village began to attract various other residents' attention by holding village-scale
cultural events such as the cap go meh festival and culinary festivals.

The residents of Gerendeng Pulo Village are interested in increasing the economic level

such  as  trading  food,  but  the  residents  of  Gerendeng  Pulo  Village  need  food  trading  ideas,
especially sweet foods that require affordable material costs and can be enjoyed by all groups,
Gerendeng Pulo Village residents want the idea of cooking simple sweet foods that can be made
at  home, thus raising  the  problems  faced  by the residents  of  Gerendeng  Pulo  Village  who  are
developing,  Namely how to provide insight and training to Gerendeng Pulo residents on how to

Training on Making Desserts from Western Europe in Gerendeng Pulo Village

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make simple sweet foods as well as being used as an idea to sell at affordable prices but in demand
by all people.Due to the results of ongoing related research, they are as follows:

Annabel, Chelsea & Sugandhi, Steffi (2021) with the title “Pelatihan penggunaan labu

siam sebagai bahan dasar puding kepada Desa Wisata Kranggan, Tangerang Selatan” using online
form and quanitative method to collect data and the result is giving positive significant result to
the locals of Desa Wisata Kranggan, with the difference is the number of sample taken during
research the title of Natalia et al., Natalia, Friska Rotua and Hermawan, Ingvenna
Lioni and Sulisetyowati, Niken (2023) research is “ Pelatihan pembuatan masakan Sumatra rujak
mie di Kampung Gerendeng Pulo” using the quantitative and online form, result of the research
is proven that the locals of Gerendeng Pulo received a positive significant effect in terms of
knowledge about rujak mie and the making of the food, the difference is the size sample taken
during research

Saputra et al,. (2022) research is Laporan pengabdian kepada masyarakat pelatihan

pembuatan kripik sale berbahan dasar kulit buah alkesa di Desa Gerendeng Pulo, Tangerang”
with the quantitative method by using online form to collect data, the result of the research is
people of Gerendeng Pulo affected in positive significant with the difference of the research is
sample size taken

Based on the previous research as listed above, purpose of the research to innovate a food

ingridient to ranging from snacks to a meal, as our researchs purpose to teach people of Gerendeng
Pulo about a dessert recipe that is easy to make at home and turn the recipe itself into a business
idea that make a profit at fraction of a cost.

RESEARCH METHOD

The method used in implementing this program with a learning by doing system with the

help of module media (Imayanti et al., 2019; Pietrapertosa et al., 2021), Meanwhile, in
quantitative research, research instruments include questionnaires, structured observation
checklists, and measurement instruments used to collect data that can be measured and analyzed
statistically. We carry out internal community service activities, namely activities that include
training that is beneficial to the community (Manu, 2020). According to Sudarmanto et al., (2021),
community development contains efforts to increase community participation and social feelings
towards the activities carried out.

Community service activities in Gerendeng Pulo Village on December 12, 2023, will be

carried out offline and include how to make sweet dishes from Western Europe.
Activities are carried out through the following stages:
1. Preparation activities include:

a. Conducted an interview to find out the problems regarding Gerendeng Pulo Village,

through contact with Mr. Hok Tjoan as Chairman of urban Village head 009 Gerendeng
Pulo Village

b. Application for a permit for community service activities, carried out in Gerendeng Pulo

Village

c. Administration management (correspondence), preparing Student Creativity Program

Proposals

d.  Material preparation, preparing material on sweet dishes of Western European origin
e.  Preparation of tools and materials needed during training
f.  Pre-test and post-test preparation
g.  Demonstration of how sweet dishes are made
h.  Goodie bag handover

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Target Results

The target to be achieved in the implementation of this community service is that the

residents of Gerendeng Pulo Village can be creative and develop trading business ideas. Here is
the budget plan:

Table 1 Budget Plan

Work

Unit

Price

Volume

Total (IDR)

CONSUMA-

BLES

IDR.64.000

Sugar

IDR.64.000

IDR.12.490

Maizena

IDR.12.490

300

IDR.175.000

Strawberry

IDR 175.000

1,25

IDR.245.000

Almond

IDR .245.000

1,5

IDR.90.000

Cranberry Juice

Litre

IDR .90.000

1,5

IDR.387.450

Goodie bag

Each

IDR .387.450

TOOL

Synodic plastic

Each

IDR .3.000

100

IDR. 3.000

Box plastic

Each

IDR. 15.250

Cup pudding

Each

IDR. 15.250

baking sheet

Each

IDR.15.400

IDR .15.400

III

TRANSPORT-

ATION

Visit to the

preliminary survey

site

Trip

IDR .100.000

IDR 100.000

Site visit for

workshop

Trip

IDR 100.000

Total

IDR .1.222.840

RESULT AND DISCUSSION
Implementation

The Student Creativity Program activity will be held on Tuesday, December 12, 2023 in

Gerendeng  Pulo  Village  with  training  on  how  to  make  2  sweet  dishes  from  Western  Europe.
Starting with looking for problems in Gerendeng Pulo Village, we got information from Mr. Hok
Tjoan through contact and also met directly to Gerendeng Pulo Village. From the information
obtained,  we  finally  agreed  to  make  a  training  on  making  desserts  from  Western  Europe  in
Gerendeng Pulo Village, which can help the residents of Gerendeng Pulo Village add  new but
simple  sweet  food  cooking  ideas  and  also  create  business  business  ideas  that  require  more
affordable  material  costs  but  are  preferred  by  Indonesian  people  to  help  improve  the  village
economy Therefore, the author chose Grendeng Pulo Village as a training facility (Yunus et al.,
2023).

To support the implementation of the Student Creativity Program (PKM), we prepare

documents in the form of participant certificates, committee certificates, minutes of events,
banners, Research and Community Service Institute (LPPM) numbers, presentation materials, and
loan forms needed for demonstrations of how to make them. In addition, we also prepared all the
needs of the event, including goodie bags for participants who attended and materials for the
implementation of training with residents of Gerendeng Pulo Village.

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Figure 8 Goodie bag distribution

Figure 9 Group Photo

Event Rundown

Table 2 Event Rundown

Duration

Time

Activities

PIC

PRE- OPENING

30’

09.30 – 10.00

The committee is on site &
Student Creativity Program
preparation

OPENING

5’

10.00-10.05

Opening Words &; Opening
prayer

Etlivia

10’

10.05-10.15

Opening remarks by the
lecturer

Dr.
Theodosia
C.
Nathalia,
S.ST.Par,
M.M

MAIN EVENT

5’

10.15-10.20

Pre-Test

Nity

60’

10.20-11.20

Presentation and Training 2
sweet dishes

Putri &
Jason

5’

11.20-11.25

Fill out Post test & Feedback
training

Nity

CLOSING

Training on Making Desserts from Western Europe in Gerendeng Pulo Village

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5’

11.25-11.30

Certificate & Souvenir
Submission

Nity

5’

11.30-11.35

Afterword by lecturer

Dr.
Theodosia
C.
Nathalia,
S.ST.Par,
M.M

5’

11.35-11.40

Concluding Words and
Concluding Prayer

Etlivia

5’

11.40-11.45

Group photo session

Etlivia

Results

Our Student Creativity Program provides an opportunity for participants to learn and get to

know about making sweet dishes from Western Europe, from this training the author hopes to
come  up  with  adequate business ideas and also  in  accordance  with  the facilities  and materials
owned by the residents of Gerendeng Pulo Village. Get to know Praliné and Rote Grütze and also
how  to  make  them,  according  to  the  results  of  the  Pre-test  and  Post-test  form,  there  was  an
improvement in the results of the two tests, before the training there were still some participants
who did not understand or understand about Dessert, information about Praliné and Rote Grütze
After  participating  in  PKM,  demo  participants  began  to  understand  the  information  in  its
manufacture, ingredients, country of origin.

The following are the results of the pre-test filled by participants of Gerendeng Pulo Village

Table 1 Answer of Pre-test form

What you know about Dessert

Total

Persentase

Could Food

5 (5/20 *100)

25%

Appetizers

7 (7/20 * 100)

35%

The main food

5 (5/20 *100)

25%

Dessert

3 (3/20 * 100)

15%

Total

100%

Praliné is a dish that originates from the country

Jepang

5 (5/20 *100)

25%

Dubai

8 (8/20 * 100)

40%

Korea

3 (3/20 * 100)

15%

Prancis

4 (4/20 * 100)

20%

Total

100%

What is the main ingredient in Praliné ?

Milk and Fruit

9 (9/20 * 100)

45%

Fruits

3 (3/20 * 100)

15%

Cghocolate

6 (6/20 * 100)

30%

Almonds and Sugar

2 (2/20 x 100)

10%

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Total

100%

Rote Grütze is a dish originating from the country

Amerika

5 (5/20 *100)

25%

Yunani

8 (8/20 * 100)

40%

India

4 (4/20 * 100)

20%

Jerman

3 (3/20 * 100)

15%

Total

100%

What is the main ingredient in Rote Grütze ?

Nuts

7 (7/20 * 100)

35%

Cream

6 (6/20 * 100)

30%

Chocolate

4 (4/20 * 100)

20%

Berries

3 (3/20 * 100)

15%

Total

100%

The following are the Post-test results filled by participants of Gerendeng Pulo Village:

Table 4 Answer of Post-test form

What you know about Dessert

Total

Persentase

Desserts

100%

Total

100%

Praliné is a dish that originated in the country

Prancis

100%

Total

100%

What are the main ingredients of Praliné

Almonds and Sugar

100%

Total

100%

Rote Grütze is a dish originating from the country

Jerman

100%

Total

100%

What are the main ingredients of Rote Grütze

Fruits of berries

100%

Total

100%

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CONCLUSION

The service activities that have been carried out include delivering material about sweet

dishes from Western Europe and how to make them using ingredients and tools available in
Gerendeng Pulo Village. In the context of this service, the author and partners help provide
assistance and deal with various problems by providing practical ideas that can be implemented
as business ideas. This aims to support the economy in Gerendeng Pulo Village, thus providing
positive benefits for them.

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