Increasing the competitiveness of corn into healthy noodles for Rantau Bengkayang Village, West Kalimantan
DOI:
https://doi.org/10.12928/jpm.v6i1.5304Keywords:
Overseas, Corn, Noodle-healthyAbstract
Rantau village is a village that is not yet food secure in the Bengkayang district. Corn is one of the main village products but still uses conventional cultivation methods and has not implemented farming management, so its utilisation is not optimal. The crop yields in the form of shelled corn are sold to Singkawang at a price of IDR 4000 per kg. Lack of knowledge and skills, including corn diversification technology, is the reason why this village is not yet developed. The impact is that the use of corn to increase household food consumption patterns has not been carried out. One of the partners of this service program is the dissemination of technology to the community, one of which is PKK. The purpose of this service is to increase the knowledge and skills of PKK members so that they are able to improve food consumption patterns and initiate new income for families. The solution is to transfer processed diversification technology that is applied to food products, namely healthy noodles from corn and vegetables. Implementation methods include socialisation, technology dissemination, evaluation and monitoring. The target of this service is for at least 50% of PKK members to increase their knowledge of healthy noodles, apply noodle menus for social events, at least 3 PKK members and application for family food security, and at least 1 PKK member initiates commercialisation around the village.
References
D. L. Fixsen and K. A. Blase, “Creating new realities: Program development and dissemination,” J. Appl. Behav. Anal., vol. 26, no. 4, pp. 597–615, 1993.
M. K. M. Nasution and E. Munir, “Without research, no community service,” in Journal of Physics: Conference Series, 2020, vol. 1542, no. 1, p. 12071.
T. Greenhalgh, G. Robert, F. Macfarlane, P. Bate, and O. Kyriakidou, “Diffusion of innovations in service organizations: systematic review and recommendations,” milbank Q., vol. 82, no. 4, pp. 581–629, 2004.
Y. kusuma Dewi, L. A. Oke, P. I. Komariyati, and S. S. Sarmila, “Program ipteks bagi desa mitra (IbDM): diversifikasi hasil panen tanaman lokal sebagai upaya akselerasi ketahanan pangan Desa Lingga di Kalimantan Barat,” Inoteks, vol. 21, no. 2, pp. 170–178, 2017.
N. D. Saniati, S. Nurdjanah, and N. Musita, “Sifat Organoleptik Mie Berbahan Dasar Tepung Jagung (Zea mays L.) Ternikstamalisasi,” J. Teknol. Ind. Has. Pertan., vol. 18, no. 2, pp. 114–122, 2013.
N. N. Indrianti, E. Sholichah, and N. Afifah, “Pumpkin flour effects on antioxidant activity, texture, and sensory attributes of flat tubers noodle,” in IOP Conference Series: Materials Science and Engineering, 2021, vol. 1011, no. 1, p. 12007.
D. Ardila and F. Eriyanti, “Pemberdayaan Petani Jagung oleh Stakeholders di Nagari Kataping Kecamatan Batang Anai Kabupaten Padang Pariaman,” JESS (Journal Educ. Soc. Sci., vol. 3, no. 2, pp. 31–44, 2019.
N. Afifah and L. Ratnawati, “Quality assessment of dry noodles made from blend of mocaf flour, rice flour and corn flour,” IOP Conf. Ser. Earth Environ. Sci., vol. 101, p. 012021, Dec. 2017, doi: 10.1088/1755-1315/101/1/012021.
Oke Anandika Lestari, Menuju Masyarakat Pedesaan Mandiri Pangan Melalui Pengabdian Pada Masyarakat Perguruan Tinggi. Pontianak: Untan Press, 2019.
J. A. Gwirtz and M. N. Garcia‐Casal, “Processing maize flour and corn meal food products,” Ann. N. Y. Acad. Sci., vol. 1312, no. 1, pp. 66–75, 2014.
S. Suarni, M. Aqil, and H. Subagio, “Potensi pengembangan jagung pulut mendukung diversifikasi pangan/potency of waxy corn development to support food diversification,” J. Penelit. dan Pengemb. Pertan., vol. 38, no. 1, pp. 1–12, 2019.
A. Halid, “Development of small medium enterprises of maize processed food products as a locomotive of Gorontalo District’s economy,” J. Perspekt. Pembiayaan dan Pembang. Drh., vol. 6, no. 6, pp. 729–734, 2019.
H. Rahayu et al., “Pola dan kinerja diseminasi inovasi teknologi di kawasan jagung Kabupaten Sigi,” J. ENVISOIL, vol. 2, no. 1, pp. 18–27, 2020.
A. Kurniawan, “pengembangan Brosur sebagai Sumber Belajar pada Mata Pelajaran IPS SMP Kelas VII dengan Materi Keadaan Alam dan Aktivitas Penduduk Indonesia,” 2014.
K. Adimihardja and I. H. Hikmat, Participatory Research Appraisal: Dalam Pelaksanaan Pengabdian Kepada Masyarakat. Humaniora, 2003.
N. Gulia, V. Dhaka, and B. S. Khatkar, “Instant noodles: processing, quality, and nutritional aspects,” Crit. Rev. Food Sci. Nutr., vol. 54, no. 10, pp. 1386–1399, 2014.
Downloads
Published
Issue
Section
License
Copyright (c) 2022 Yohana Sutiknyawati Kusuma Dewi, Soetignya, Rahmidiyani
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with Jurnal Pemberdayaan: Publikasi Hasil Pengabdian Kepada Masyarakat agree to the following terms:
- Authors retain copyright and grant the journal the right of first publication with the work simultaneously licensed under a Creative Commons Attribution License (CC BY-SA 4.0) that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
