Alih Teknologi Pengolahan Pangan Lokal Di Kenagarian Andaleh, Limapuluh Kota

Fajri, Prima Yaumil; Putri, Nurwanita Ekasari; Novita, Rilma; Gusmalini, Gusmalini; Muchrida, Yenni

doi:10.25077/logista.5.1.81-86.2021

Cited by 4 publications

(4 citation statements)

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“…Pengolahan daging ayam dengan sentuhan inovasi berfungsi untuk meningkatkan kreativitas, inovasi, serta dapat meningkatkan nilai ekonomis dari daging ayam. Inovasi produk bahan makanan merupakan sebuah proses atau tahapan dalam menciptakan produk pangan yang baru ataupun pembaharuan produk pangan yang baru ataupun pembaharuan produk pangan yang telah ada untuk meningkatkan nilai jual (Fajri et al, 2021).…”

Section: A Latar Belakangunclassified

Meningkatkan Hardskill Wirausaha Dengan Pendampingan Pelatihan Pembuatan Nugget Ayam Di Ukm Ad Libitum

Achmadi,

Rinca,

Gultom

et al. 2024

JMM

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Abstrak: Unit Kegiatan Mahasiswa (UKM) Ad Libitum merupakan sebuah organisasi mahasiswa dibidang kewirausahaan peternakan di universitas katolik Indonesia santu Paulus ruteng, Manggarai. Permasalahan yang di temukan dalam UKM Ad Libitum adalah kurangnya edukasi pembuatan produk peternakan dalam bidang pangan yang akan meningkatkan softskill dan hardskill dalam kewirausahaan. Kabupaten Manggarai sendiri kebanyakan dari masyarakatnya beternak ayam pada tahun 2020 sekitar 38.349. Tujuan dari kegiatan pengabdian kepada Masyarakat ini adalah untuk memberi edukasi seluruh anggota UKM Ad Libitum dalam pembuatan nugget dari olahan daging ayam meliputi keterampilan, pengetahuan biaya produksi, dan harga jual produk nugget untuk di pasarkan. Manfaat yang di capai dalam kegiatan pengabdian kepada Masyarakat akan memberikan pengetahuan dalam menginovasi hasil produk peternakan untuk meningkatkan nilai daya jual produk sehingga dapat meningkatkan jiwa wirausaha dan pendapatan UKM Ad Libitum. Program pelatihan ini diikuti 25 orang pada 7 juni 2023 di salah satu rumah anggota UKM Ad Libitum di Tenda Kecamatan Langke Rembong. Metode yang digunakan dalam kegiatan pelatihan pembuatan nugget ada 4 sebagai berikut (1) persiapan, (2) sosialaisasi, (3) pendampingan pelatihan, (4) evaluasi berupa posttest. Indicator keberhasilan dari pendampingan pelatihan pembuatan nugget adalah anggota UKM mengetahui cara pengolahan nugget dan nugget yang dihasilkan memiliki rasa yang lezat. Hasil dari pengabdian kepada Masyarakat berupa pelatihan pembuatan nugget adalah Tingkat pengetahuan UKM Ad Libitum dalam mengolah olahan daging ayam menjadi nugget sebelum dilakukan pelatihan masih rendah 20% orang yang mengetahui dan 80% orang tidak mengetahui mengolah daging ayam menjadi nugget ayam. Setelah dilakukan pelatihan pembuatan nugget ayam 87% orang mengetahui cara mengolah daging ayam menjadi nugget dan 13% orang masih belum mengetahui cara membuat nugget ayam. Dari hasil evaluasi tingkat kesukaan sebanyak 23 orang menyukai olahan nugget ayam dan 2 orang tidak menyukai olahan nugget ayam.Abstract: Ad Libitum Student Activity Unit (UKM) is student organization in the field of livestock entrepreneurship at the Indonesian Catholic Santu Paulus Ruteng University, Manggarai. The problem found in Ad Libitum UKM is the lack of education in making livestock products in the food sector which will improve soft skills and hard skills in entrepreneurship. Manggarai Regency itself, most of the people raised chickens in 2020, around 38,349. The aim of this community service activity to provide education to all UKM Ad Libitum members in making nuggets from processed chicken meat including skills, knowledge of production costs, and the selling price of nugget products for marketing. The benefits achieved in community service activities will provide knowledge in innovating livestock products to increase the selling value of the product so that it can increase the entrepreneurial spirit and income in ad UKM libitum. This training program on June 7 2023 at one of the UKM Ad Libitum members' homes in Tenda, Langke Rembong District. There are 4 methods used in nugget making training activities as follows (1) preparation, (2) socialization, (3) training assistance, (4) evaluation. The result of community service in the form of nugget making training is that the level of knowledge UKM Ad Libitum in processing processed chicken meat into nuggets before training is still low, 20% people know and 80% people don't know. After training in making chicken nuggets, 87% people knew how to process chicken meat into nuggets and 13% people still didn't know how to make chicken nuggets. From the evaluation results, 23 people liked processed chicken nuggets and 2 people did not like processed chicken nuggets.

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Section: A Latar Belakangunclassified

Meningkatkan Hardskill Wirausaha Dengan Pendampingan Pelatihan Pembuatan Nugget Ayam Di Ukm Ad Libitum

Achmadi,

Rinca,

Gultom

et al. 2024

JMM

View full text Add to dashboard Cite

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“…Untuk meningkatkan nilai jualnya, produk makanan dapat diperbarui atau dibuat baru. Jika kegiatan pengolahan pangan dilakukan dengan cara yang sesuai dengan Cara Produksi Pangan Olahan yang Baik (CPPOB), produk yang dihasilkan akan berkualitas tinggi (Fajri et al, 2021).…”

Section: Hasil Dan Pembahasanunclassified

- Maize Nugget Making in Nagari Ladang Panjang, Pasaman Regency, West Sumatra

Budaraga,

Fitria

2023

DJPKM

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Nugget is a processed meat products which mixed or without other ingredients and permitted food additives. In its manufacture, the nugget is formed and then steamed and fried before being consumed. One of the most widely grown horticultural crops in the Nagari Ladang Panjang area is corn. Corn can be used as nuggets which are rich in fiber and added tofu as its protein. The purpose of this activity is to provide knowledge to the community about making sweet corn-based nuggets. The results of the implementation of this service were successful in processing and the community was very enthusiastic. This corn nuggets product can be used as an alternative in consuming vegetable protein and fiber. If these corn nuggets are developed properly, they can become one of the superior products in the form of frozen food from Nagari Ladang Panjang. Keywords: nuggets, sweet corn, tofu, frozen food

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“…Misalnya nugget ikan mempunyai kandungan gizi yang cukup tinggi yang disertai dengan penampilan atau bentuk yang bervariasi. Nugget juga dapat dibuat dengan menambahkan bahan dari jenis sayur-sayuran untuk dapat melengkapi kandungan gizi nugget (Fajri et al, 2021;Puspita & Komarudin, 2020;Yarza, 2021).…”

Section: Pendahuluanunclassified

Community empowerment through making variations of nuggets as an effort to improve the family economy during the Covid-19 pandemic

Buddhisatyarini

Wulandari

Fifintari

2022

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People have found it challenging to meet their household necessities as a result of the restrictions imposed by the Covid-19 epidemic since their income has fallen while their needs have risen. The training on how to make nuggets from a variety of food ingredients for personal use and can be used as an effort to raise family income is the purpose of this community service. The variety of these nuggets will meet the tastes of family members and consumers. This service activity was carried out for members of the Women Farmers Group (KWT) Mina Julantoro, Gedongkiwo Village, Mantrijeron Yogyakarta. Methods in this service activity include counseling, training and mentoring, monitoring and evaluation. The KWT members were incredibly enthused about taking part in the program. The KWT members also prepared nuggets at home using a variety of ingredients after the training. It is intended that the community can use its abilities to create a business that produces this variety of nuggets through home companies that can improve nutrition and family income.

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Alih Teknologi Pengolahan Pangan Lokal Di Kenagarian Andaleh, Limapuluh Kota

Cited by 4 publications

References 0 publications

Meningkatkan Hardskill Wirausaha Dengan Pendampingan Pelatihan Pembuatan Nugget Ayam Di Ukm Ad Libitum

Meningkatkan Hardskill Wirausaha Dengan Pendampingan Pelatihan Pembuatan Nugget Ayam Di Ukm Ad Libitum

- Maize Nugget Making in Nagari Ladang Panjang, Pasaman Regency, West Sumatra

Community empowerment through making variations of nuggets as an effort to improve the family economy during the Covid-19 pandemic

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