PEMBERDAYAAN MASYARAKAT DESA TEMUWUH, KECAMATAN DLINGO MELALUI KEGIATAN PELATIHAN PENGOLAHAN SUMBER BAHAN PANGAN LOKAL

Septian Emma Dwi Jatmika, Welny Putri Maharani, Fivetha Titik Oktavia, Ofhie Putri

Abstract


The potential of Temuwuh Village in producing food is very good, so innovation on available food is needed. Generally, people process food such as cassava, ginger and tempeh in a simple way. Therefore, UK KKN students are moved to empower the community by providing training on making cakes made from mokaf flour, ginger powder and tempe nugget. The purpose of this training is to provide knowledge and business skills for the people of Temuwuh Village. The method of implementing the training includes the activities of nutrition counseling and product manufacturing practices. The impact of this activity is the increase of public knowledge about how to process the food and the development of a business prospect.


Keywords


empowerment, training, local foodstuffs

Full Text:

PDF

References


Afrianto, E. , Pengawasan Mutu Bahan atau Produk Pangan. Bandung : Departemen Pendidikan Nasional, 2008.

Aliya. 2006. Aplikasi MOCAF (Modified Cassava Flour) pada produk Cake. Jember : Universitas Jember.

Badan Pusat Statistik (BPS).2011.Konsumsi Tepung Terigu.Jakarta: Biro Pusat Statistik.

Basrah, A., et al. , Agroindustri Tanaman Obat, Status Perkembangan Produksi dan Pengolahan. Prosiding Forum Konsolidasi Strategi dan Koordinasi Pengembangan Agroindustri Tanaman Obat. Badan Penelitian dan Pengembangan Industri, ( Jakarta : PT. Gramedia , 2005).

Buku Data Arsip Kependudukan Desa Temuwuh, 2016 http://id.wikipedia.org, diakses pada tanggal 27 Februari 2017, pukul 14.05 WIB

Maghfiroh, I. (2000). Pengaruh Penambahan Bahan Pengikat Terhadap Karaktristik Nugget dari Ikan Patin (Pangasius Hypothalamus). Skripsi. IPB.

Marsana. 2011. Optimasi Substitusi Tepung Terigu dengan Modified Cassava Flour pada Sistem Produksi Bahan Makanan Bolu Oven. Yogyakarta : UGM

Sunarsih, S.2012. Memanfaatkan Singkong Menjadi MOCAF untuk Pemberdayaan Masyarakat Sumberejo. Sukoharjo: LPPM Univet Bantara Sukoharjo.

Rohaya, Syarifah, dkk. (2013). Penggunaan Bahan Pengisi Terhadap Mutu Nugget Vegetarian Berbahan Dasar Tahu dan Tempe. Jurnal Teknologi dan Industri Pertanian Indonesia, Vol. (5), No. 1, 2013.

Rukmana, R. 2000. Usaha Tani Jahe. Kanisius. Yogyakarta




DOI: https://doi.org/10.12928/jp.v2i1.463

Refbacks

  • There are currently no refbacks.


Copyright (c) 2019 Universitas Ahmad Dahlan

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.


Jurnal Pemberdayaan: Publikasi Hasil Pengabdian Kepada Masyarakat
LPPM Universitas Ahmad Dahlan
Jl. Gondosuli no 1, Semaki, Yogyakarta
Telp. (0274) 563515; Fax. (0274) 564604
Email: jurnal.pemberdayaan@uad.ac.id


p-ISSN: 2580-2569 | e-ISSN: 2656-0542


This work is licensed under a Creative Commons Attribution 4.0 International License

View Jurnal Pemberdayaan's Stats