VISI GENDER PRODUK MAKANAN OLAHAN SUBSITUSI-DERIVATIF DAN MODA HEALING MASYARAKAT AQUATIK

Makanan Olahan Berbasis Ekosistem dan Moda Healing Aquatik, Kampung Dayun, Kecamatan Dayun, Kabupaten Siak

Authors

  • Yusmar Yusuf Universitas Riau
  • Teguh Widodo Universitas Riau
  • Risdayati Risdayati Universitas Riau
  • Resdati Resdati Universitas Riau
  • Robi Armilus Universitas Riau
  • Syamsul Bahri Universitas Riau

DOI:

https://doi.org/10.55681/devote.v4i2.3915

Keywords:

Processed Food, Substitute-derivatives, Healing Aquatic

Abstract

Food security, stunting issues, hunger, and malnutrition are all interconnected with the theme of extreme poverty. This phenomenon has become a leading discourse in developing countries. On one hand, it is imperative that a country consciously designs agricultural ecosystems and food security frameworks. Communities living in aquatic environments are naturally connected to the tools and resources available within the broader ecosystem that has sustained and supported them for years. Their ability to adapt and even go beyond the “natural-normal” state, in processing raw materials found in their surroundings, reflects their effort to survive through the development of derivative food products. This community service program was conducted in the administrative region of Kampung Dayun, Siak Regency. The main objectives and functions include promoting the use of local natural resources as alternative processed food ingredients, ensuring the availability of abundant local food sources, and preparing food reserves. The activities carried out involved delivering public lectures, question-and-answer sessions, and practical training. These aimed to transfer knowledge and innovation to local communities and food product innovators. The focus was on processing non-rice food sources, such as cassava, corn, sweet potatoes, sago, taro, breadfruit, and other similar types. All of these food sources require extensive knowledge and creativity to be transformed into diverse food products.

Downloads

Download data is not yet available.

References

Duchek, S. 2018. “Entrepreneurial resilience: a biographical analysis of successful entrepreneurs.” International Entrepreneurship and Management Journal, 14(2), 429–455

Korber, S., dan McNaughton, R. B. 2018. “Resilience and entrepreneurship: a systematic literature review.” International Journal of Entrepreneurial Behaviour and Research, 24(7), 1129–1154

Linnenluecke, M. K., dan Griffiths, A. 2012. “Assessing organizational resilience to climate and weather extremes: Complexities and methodological pathways.” Climatic Change, 113(3–4), 933–947.

McCubbin. 2001. “Challenges to the Definition of Resilience.” Annual Meeting of the American Psychological Association.

Reivich dan Shatte. (2002). Psychosocial Resilience. American Journal of Orthopsychiatry, 57, 316

Schoon, Ingrid. 2006. Risk and Resilience: Adaptations in Changing Times. London: City University

Staw, Sandelands Dutton. 1981. Threat-Rigidity Effects in Organizational Behavior: A Multilevel Analysis. 26(4), 501

Vogus, T. J., dan Sutcliffe, K. M. 2007. "Organizational resilience: Towards a theory and research agenda.” Conference Proceedings - IEEE International Conference on Systems, Man and Cybernetics, May, 3418–3422.

Downloads

Published

2025-06-14

How to Cite

Yusuf, Y., Widodo, T., Risdayati, R., Resdati, R., Armilus, R., & Bahri, S. (2025). VISI GENDER PRODUK MAKANAN OLAHAN SUBSITUSI-DERIVATIF DAN MODA HEALING MASYARAKAT AQUATIK: Makanan Olahan Berbasis Ekosistem dan Moda Healing Aquatik, Kampung Dayun, Kecamatan Dayun, Kabupaten Siak. Devote : Jurnal Pengabdian Masyarakat Global, 4(2), 137–148. https://doi.org/10.55681/devote.v4i2.3915