Hasil perikanan air tawar yang terdapat di Nagari Alahan Panjang masih terbatas untuk pemenuhan kebutuhan makanan sehari-hari, yaitu lauk-pauk. Biasanya ikan tersebut digoreng, digulai, atau dipepes. Sehingga produksi ikan yang cukup banyak belum dapat dimanfaatkan sebagai suatu produk pangan yang dapat dijual untuk meningkatkan ekonomi keluarga, sekaligus meningkatkan nilai ekonomis ikan air tawar tersebut. Padahal, ikan-ikan tersebut memiliki potensi yang cukup tinggi untuk diolah menjadi berbagai produk pangan yang memiliki nilai ekonomis tinggi, seperti bakso, nugget, sosis, otak-otak, kaki naga, pempek, dan lain-lain. Kegiatan pelatihan pengolahan ikan air tawar menjadi produk-produk tersebut telah dilaksanakan pada tahun 2020.  Oleh sebab itu, pada kegiatan pengabdian masyarakat tahun 2021 ini yang melibatkan ibu rumah tangga maupun remaja putri diberikan materi : Pelatihan Pembuatan Kemasan Dan Label Produk Olahan Ikan Air Tawar Sebagai Potensi Lokal Untuk Peningkatan Ekonomi Keluarga Di Nagari Alahan Panjang Kecamatan Lembah Gumanti Kabupaten Solok. Diharapkan setelah mengikuti pelatihan ini, produk yang mereka hasilkan dapat dikemas dengan baik dan menarik, menjadi salah satu produk unggulan daerah yang dapat dipasarkan baik lokal, regional, maupun nasional. Kata kunci: Alahan Panjang, ikan air tawar, olahan, kemasan, label ABSTRACT The freshwater fishery products found in Nagari Alahan Panjang are still limited to meeting daily food needs, namely side dishes. Usually, the fish is fried, stir-fried, or steam. So that the production of quite a lot of fish can not be used as a food product that can be sold to improve the family's economy while increasing the economic value of the freshwater fish. In fact, these fish have a high enough potential to be processed into various food products that have high economic value, such as meatballs, nuggets, sausages, otak-otak, Chicken drum stick, pempek, and others. The training activities for processing freshwater fish into these products have been carried out in 2020. Therefore, in this 2021 community service activity involving housewives and young women, the following materials are given: Training on Making Packaging and Labeling of Processed Freshwater Fish Products as Local Potential for Family Economic Improvement in Nagari Alahan Panjang, Lembah Gumanti District, Solok Regency. It is hoped that after participating in this training, the products they produce can be packaged well and attractively, becoming one of the regional superior products that can be marketed both locally, regionally, and nationally. Keywords: Alahan Panjang, freshwater fish, processed, packaging, label

Penelitian ini dilatar belakangi dengan masih kurangnya pemanfaatan bahan pangan lokal terutama tepung kentang dalam pengolahan makanan. Bahan utama dalam pembuatan cookies putri salju adalah tepung terigu yang masih impor. Penelitian ini bertujuan menganalisis kualitas (bentuk, warna, aroma, tekstur dan rasa) cookies putri salju substitusi tepung kentang sebanyak 25%, 50% dan 75%. Jenis penelitian adalah eksperimen murni dengan metode Rancangan Acak Lengkap (RAL). Data yang digunakan adalah data primer yang didapat langsung dari 3 panelis ahli yang memberikan jawaban dari angket (format uji organoleptik) terhadap kualitas cookies putri salju tepung kentang. Data yang sudah diperoleh kemudian ditabulasikan dalam bentuk tabel dan dilakukan Analisis Varian (ANAVA). Jika analisis varian menunjukkan Fhitung≥ Ftabel maka dilanjutkan dengan uji Duncan. Hasil penelitian menunjukan bahwa substitusi tepung kentang berpengaruh terhadap kualitas warna sedangkan untuk kualitas bentuk, aroma, tekstur dan rasa tidak terdapat pengaruh yang signifikan. Hasil uji kualitas cookies putri salju tepung kentang terbaik yaitu pada perlakuan X1 dengan substitusi tepung kentang sebanyak 25%.

This study intends to standardize the shape, color, scent, texture, and taste of banana pinyaram in Kanagarian Salayo, Solok Regency. This standardization was carried out in order to characterize and examine the shape, color, scent, texture, and taste of banana pinyaram. This study aimed to standardize the banana pinyaram recipe in Kenagarian Salayo, including the components, amount of ingredients, preparation method, and quality. The Mixed Approach research method was employed, which is a mix of quantitative and qualitative methods. Direct trials on the production of banana pinyaram are a quantitative method. The qualitative method entails interviewing the informants and making observations. On (December 15, 2021 – January 15, 2022) this study was conducted in four jorongs in Kanagarian Salayo, Kubung District, Solok Regency, and the Catering Workshop. A completely randomized design (CRD) with three repetitions was used in this qualitative investigation. The primary data was collected directly from three expert panelists who responded to an organoleptic test format on the standardized quality of banana pinyaram in Kanagarian Salayo, Solok Regency, which was then tabulated into a table format and analyzed to see the differences between the ten recipes that would be standardized by the t test. In qualitative research, the informants are interviewed and observations are made. Shape (neat semi-circle) 3.67, color (dark brown) 3.89, scent (fragrant banana) 3.56, texture (chewy) 3.67, and flavor (sweet) 3.33 were the average values.

This study aims to standardize the eel randang recipe in Nagari Tanjung Alam Batusangkar which includes ingredients, spices, tools, processing methods and quality analysis in terms of shape, color, aroma, texture and taste. The background of the research was the differences in the use of basic spices, cooking techniques and the dosage in randang processing, resulting in inconsistent and varied quality. This type of research is a mixed method, which is a combination of qualitative and quantitative research. Qualitative data sources were obtained from people who were experts in making randang and quantitative data sources were obtained from 8 trained panelists who knew about randang. Based on the research results, the standard recipe for randang eel includes the main ingredients, spices, tools, processing techniques and quality. The organoleptic test of the standard eel randang recipe resulted in a fairly long shape quality, blackish brown color, quite fragrant aroma, oily dry enough textured bran, quite chewy and tender textured meat and pervasive flavor of spices and savory bran taste.

This research was motivated by the high production of potatoes in West Sumatra which caused the utilization of potatoes to be less than optimal. Potatoes have a high moisture content so that if they are not properly utilized, they will spoil quickly, efforts can be made to extend the shelf life of potatoes by processing potatoes into starch. Potato flour has excellent nutritional value because it contains high starch (starch) resistance so that it can be processed into pie crusts. This study aims to analyze the effect of substitution of potato starch as much as 15%, 30%, and 45% on the quality of the shape, color, aroma, texture, and taste of the pie crust. This type of pure experimental research with a completely randomized design method. The dependent variable is the quality of the pie crust using primary data sourced from 3 expert panelists by proposing an organoleptic test format. Analysis of data with ANOVA, if Fcount> Ftable then proceed with the Duncan test. The results showed that there was no significant effect of potato starch substitution on the quality of the pie crust (jagged round shape, uniform shape, neat shape, color, crunchy texture, and brittle texture) because Fcount <Ftable, and there was a significant effect of potato flour substitution. on the quality of the pie crust (aroma and taste) because Fcount> Ftable. The best results were found in X1 with 15% substitution of potato starch.