Jagung banyak dibudidayakan di Kenagarian Andaleh di Kecamatan Luak, Kabupaten Limapuluh Kota. Jenis jagung yang dibudidayakan adalah jagung gigi kuda yang sering dijadikan sebagai pakan ternak terutama pakan unggas. Jagung gigi kuda memiliki biji berbentuk gigi, mengandung karbohidrat (pati) yang tinggi, dan bertekstur keras. Ciri khas jagung ini adalah memiliki biji yang  melekuk di bagian tengah atau bagian atas biji. Kegiatan ini bertujuan untuk meningkatkan pengetahuan masayarakat Nagari Andaleh Kecamatan Luak, tentang pemanfaatan bahan pangan lokal, khususnya komoditi jagung ini melalui alih teknologi pengolahan menjadi nugget jagung. Kegiatan diawali dengan memberikan penyuluhan tentang praktik sanitasi, meliputi sanitasi pekerja, sanitasi peralatan, dan sanitasi pengolahan, serta cara pengolahan pangan yang baik. Nugget jagung dibuat dari campuran daging ayam dan jagung dengan perbandingan 1:0.2. Melalui kegiatan ini, masyarakat mampu menerapkan higieni dan sanitasi dalam pengolahan pangan, serta memiliki keahlian dalam pengolahan jagung menjadi produk pangan baru, yaitu nugget jagung, sehingga meningkatkan pemanfaatan bahan pangan lokal dan meningkatkan perekonomian masyarakat. Dengan alih teknologi  pemanfaatan bahan pangan lokal jagung diharapkan tumbuh motivasi untuk mengembangkan usaha skala rumah tangga yang berpengaruh pada peningkatan perekonomian masyarakat di Kenagarian Andaleh. Kata kunci: Jagung Gigi Kuda, Nagari Andaleh, Nugget Jagung, Alih Teknologi, Pangan Lokal ABSTRACT Corn is widely cultivated in Andaleh Village, Luak Sub-district, Lima Puluh Kota Regency. The type of corn that cultivated in this village is dent corn (Zea mays var. indentata), which often used as animal feed, especially poultry feed. Dent corn has a tooth-shaped seed, contains high carbohydrates (starch), and has a hard texture. The characteristic of this corn form is that the seeds have an indentation in the middle or top of the seed. The purpose of this programs was to increased the knowledge Andaleh Village community, Luak District, about the utilization of local food, especially dent corn through the transition technology of corn processing to be corn nuggets. The activity began with provided counseling on sanitation practices, including personal sanitation, equipment sanitation, and processing sanitation, as well as good manufacturing practice. Corn nuggets were made from a mixture of chicken and corn in a ratio of 1: 0.2. Through this programs, the community will be able to apply hygiene and sanitation in food processing, and have expertise in processing corn into new products like nuggets, thereby can increase the utilization of local foodstuffs and improve the community's economy. Transition technology to use local dent corn was expected to grow the motivation of community to develop household-scale businesses that have an effect to increase the economy of the Andaleh Village community. Keywords: Dent Corn, Andaleh Village, Corn Nugget, Transition of Technology, Local Foods

This study aimed to investigate charateristics of red guava probiotics drink by biocapsules Lb. paracasei ssp paracasei Ml.3 like  microbia charateristic, chemical properties and nutritional value. The production of biocapsules Lb. paracasei ssp paracasei Ml.3 by extrusion carregenan-skim (2:1) of 12 bio-capsule. The result indicated that the exponential phase of the bio-capsule Lb. paracasei ssp paracasei Ml3 at 17 hours of incubation required 2.09/hours of generation time. The chemical characteristics indicated that the moisture content were 86.74%, ash content 0.13%, protein content 2.04%, fat content 1.93%, and charbohydrate content 9.16%. Additionaly, this product contains 8,253 logCFU/ mL Lactobacillus paracasei ssp paracasei Ml3. According with analysis of nutritional value (diet 2000 kkal) considerable high nutritional value and could be developed for functional food. This nutritional value showed protein were 0.323 kkal (0.16%), fat 0.131 kkal (0.03%), carbohydrate 44.707 kkal (3.19%) and total energy 45.161 kkal.

Production of Lactobacillus paracasei ssp paracasei Ml3 bio-capsules using a coating agent of carrageenan and skim milk as a protective and stabilizer for the viability of encapsulated bacterial cells during processing. This research was carried out to examine the viability of Lactobacillus paracasei ssp paracasei Ml3 and the antimicrobial activity against Eschericia coli in wet and dry bio-capsules after contact 3 hour. Production of bio-capsules uses extrusion method, with the ratio of coating materials for carrageenan and skim milk, namely 1: 1, 2: 1, and 3: 1.  Each treatment was repeated 3 times. The result showed that the coating material (carrageenan: skim milk) with 2:1 ratio in wet dan dry bio-capsules were able to maintain the viability of Lactobacillus paracasei ssp paracasei Ml3 and only decreased 0.72 log cfu/g and 1.31 log cfu/g, respectively. Antimicrobial activity was indicated  by the highest decrease number of Eschericia coli after contact 3 hour with bio-capsules 2:1 , namely 2.21 log cfu/g and 2.15 log cfu/g, respectively.

Pemanfaatan produk probiotik sebagai produk kesehatan dan terapeutik semakin banyak diminati, tetapi yang menjadi masalah adalah terjadinya penurunan viabilitas sel probiotik selama proses pengolahan dan selama berada dalam saluran pencernaan. Metoda ekstrusi adalah salah satu metoda enkapsulasi untuk dapat melindungi sel probiotik dari kondisi lingkungan yang tidak menguntungkan. Enkapsulasi probiotik Lb paracasei ssp paracasei Ml3 menggunakan penyalut karagenan-susu skim bertujuan untuk melihat rendemen, sintasan probiotik atau ketahanan sel serta viabilitas setelah enkapsulasi. Penelitian dilakukan dengan tiga perbandingan yaitu 1:1; 2:1; dan 3:1, masing-masing perlakuan diulang 3 kali. Hasil penelitian menunjukkan bio-kapsul dengan perbandingan bahan penyalut 1 :1 dan 2:1 menunjukkan tidak ada perbedaan yang nyata antara ke dua perlakuan baik dari segi viabilitas dan sintasan probiotik. Perbandingan bahan pernyalut 1:1 memberikan rendemen tertinggi 84.6%, perbandingan bahan penyalut 2:1 dihasilkan rendemen 82.73% dan viabilitas tertinggi 1,97 x 109 CFU/g dan mengalami penurunan viabilitas sebesar 0,72 log CFU/g. Sintasan sel probiotik perbandingan bahan penyalut 2:1 adalah 93.3% dengan penurunan 0,66 Log CFU/gr lebih rendah jika dibandingkan perlakuan 3:1.

The ingredients of coated carrageenan which mixed with skim milk as the physical immersion material will able to stabilize the cell viability along the production process. It could reduce the negative impact of the processes, and decrased of resistance inside gastrointestinal due to the release of gastric acid. This study aimed to compare of Carrageenan-skim against bio-capsule viability, probiotic survival, bio-capsule viability at low pH 2.0 and the synthesis of probiotics in bio-capsules pH 2.0. The microencapsulation procedure with extrusion technique were performed with different composition of coated ingredients and dropped into a sterile 3% KCL solution. The respective composition are 1:1, 2:1 and 3:1.Carrageenan-skim coating can significantly protect the probiotic cells (P ≤ 0.05) with high visibility and durability of the pH 2.0 as well as bio-capsule probiotic synthesis and bio-capsule synthesis at pH 2.0 in various comparisons. The comparison of 2:1 was obtained the highest viability of 1.97 x 109 CFU/G and suffered a decrease in visibility during extrusion of 0.7 Log CFU/G, with a synthesis in bio-capsules of 93.3%. Resistance to pH 2.0 after 3 hours incubation is 2.6 x 108 with a decrease after extrusion 0.89 Log CFU/G and the survival rate in bio-capsule pH 2.0 is 82.94%.