No abstract

One of the livestock products whose prices are relatively affordable for the community is chicken meat.  Good nutritional content and a variety of diversified  processing make chicken meat an option for entrepreneurship. Various processing that is mostly done is sausages, nugets, burgers, meatballs.Chicken nuggets are one of the products with chicken meat as raw material. This product is in the form of restructured meat with a variety of products as desired, combined with a little flour then covered with panir flour, so it feels very attractive to various groups. Chicken nuggets are very familiar in the community, there are various types of trademarks available in the community. But chicken nuget products combined with preservative-free vegetable carrots and broccoli are still rare.Based on the results of monitoring, the results showed that mothers who were interested in making nuggets were mothers who had relatively spare time, most of whom were housewives who did not work formally, for example as part-time workers in other people's households and mothers. mothers who have small children.  These results are in line with our target, because the purpose of our Social  Partnership Program is to increase the income of housewives, especially those who experience economic difficulties through making chicken nuggets and debriefing for young mothers in terms of processing chicken food ingredients in the form of nuggets and the importance of consumption intake vegetables for the family.

Kelompok tani Terus Jaya berada di Dusun Cunil Desa Pegalongan Kecamatan Patikraja, Banyumas, Jawa Tengah. Wilayah Desa Pegalongan memiliki bagian wilayah sawah yang luas, dimana hampir 50% didominasi oleh sawah, sehingga pada saat panen padi, banyak tersedia jerami padi. Pada saat musim kemarau, anggota kelompok Tani Terus Jaya ini mengalami kesulitan mencari pakan, sehingga perlu adanya usaha untuk mempersiapkan pakan pada saat musim kemarau. Pembuatan amoniasi  jerami  merupakan salah satu solusi dalam masalah tersebut. Metode yang dilakukan dalam penyuluhan ini adalah transfer ilmu dan teknologi serta praktek atau demonstrasi pembuatan amoniasi jerami.  Kegiatan ini dilakukan melalui beberapa tahapan, yaitu sosialisasi tentang peternakan sapi/kambing, pakan ternak dan pembuatan amoniasi jerami. Kegiatan ini direspon positif dan antusias oleh anggota kelompok dan berhasil memberikan pemahaman tentang solusi kesulitan pakan di musim kemarau.

The purpose of this study was to obtain data on the effect of additional natural Ambon banana fruit juice toward the color, total solution solids and organoleptic properties (color and viscocity) of yogurt. The experimental design used was a non factorial randomized block design with the addition of levels of natural Ambon banana fruit juice (0%, 2%, 4% and 6%) with blocks of 3 times. Data for color and total dissolved solids of yogurt if there was a significant effect (P <0.05) due to the level of fruit juice addition, then further tested with the Duncan test. The organoleptic test used the Kruskal-Wallis non-parametric test, if there was a significant effect, the Man Whitney continued test was carried out. Panelists as many as 30 people are classified as somewhat trained, consisting of students from several universities in Purwokerto. The results showed that the addition of Ambon banana juice as much as 0, 2, 4 and 6% had no significant effect on the physical properties of color (L * a * b *) and the total dissolved solids of yogurt. However, when viewed from the mean value, the increase in the addition of Ambon banana juice will reduce the brightness of the yogurt, the color from green to less and to red, and the color increasingly towards yellow, the total solid also increased. The results of the organoleptic analysis test on color showed a significant effect between T0 treatment (without the addition of Ambon banana juice) with T1, T2 and T3, but between the addition of Ambon banana juice 2, 4, and 6% there was no significant effect (P>0.05). The effect of the addition of banana juice treatment did not have a significant effect on the organoleptic test for viscosity of yogurt.

Wilayah RT 04/ RW 05 Kelurahan Sumampir adalah salah satu wilayah padat penduduk di Kota Purwokerto  yang terletak disebelah utara berdekatan dengan daerah Baturaden. Kondisi ekonomi sangat beragam dari golongan  menengah ke bawah, kegiatan ibu-ibu PKK juga beragam ada yang murni sebagai ibu rumah tangga sehingga banyak waktu luang, dan ada yang mencari penghasilan tambahan dengan bekerja di luar.  Kondisi seperti ini menjadikan alasan untuk melaksanakan PKM di wilayah tersebut sehingga, masyarakat mendapatkan pengetahuan tambahan tentang gizi keluarga terutama tentang olahan susu menjadi pangan fungsional dan pengetahuan tentang kewirausahaan. Hasil analisis dan evaluasi dari pelaksanaan kegiatan PKM ini  adalah bahwasanya pembuatan yogurt merupakan salah satu tema yang dibutuhkan oleh ibu-ibu PKK dalam rangka menambah pengetahuan mengenai gizi keluarga dan aneka olahan susu yang bernilai fungsional tinggi, serta menjadi wacana untuk wirausaha dalam rangka meningkatkan pendapatan keluarga.