Ipteks Bagi Forum Studi Islam (Fsi) Keputrian Dalam Meningkatkan Mutu Dan Nilai Jual Rendang Telur Di Fakultas Peternakan, Universitas Andalas

Abstract

ABSTRAK
 Rendang merupakan makanan khas Sumatera Barat yang perlu disosialisasikan terutama terhadap masyarakat kampus Fakultas Peternakan melalui Mitra Forum Studi Islam (FSI) Keputrian Fakultas Peternakan Unand yang kenaggotaannya seluruh mahasiswi Fakultas Peternakan melalui pelatihan peningkatan mutu dan nilai jual rendang telur. Tujuan dari pengabdian ini adalah pelatihan kewirausahaan rendang telur di Fakultas Peternakan. Metode pelaksanaan berupa penyuluhan/penyadaran, pendampingan, rancang bangun kemasan, pelatihan produksi dan manajemen usaha rendang telur termasuk konsultasi bisnis. Luaran yang diharapkan adalah produk rendang telur Fakultas Peternakan dengan cakupan pemasaran yang lebih luas yang dikemas, siap untuk dipasarkan. Berdasarkan pengabdian yang telah dilaksanakan dapat disimpulkan bahwa Mitra telah mendapatkan pengetahuan yang proporsional dalam pembuatan rendang telur dan praktek pembuatan yang memadai sehingga diharapkan Mitra sudah dapat melanjutkan usaha rendang telur Fakultas Peternakan dengan mutu dan nilai jual yang lebih tinggi.
 Kata kunci : Rendang telur, Kewirausahaan, FSI, Manajemen, Mutu dan Nilai jual
 
 SCIENCE AND TECHNOLOGY FOR THE FORUM OF ISLAMIC STUDIES (FSI) DAUGHTER IN IMPROVING THE QUALITY AND SELLING VALUE EGGS RENDANG AT ANIMAL SCIENCE FACULTY, UNIVERSITAS ANDALAS
 
 Deni Novia, Endang Purwati R.N., Yuherman, Indri Juliyarsi, Sri Melia, Afriani Sandra and Ade Sukma
 
 1)Faculty of Animal Science, Andalas University, email: deni.novia@gmail.com
 
 ABSTRACT
 Rendang is a typical food of West Sumatra that need to be disseminated to the campus community, especially the Faculty of Animal Husbandry through partners for daughter Islamic Studies Forum (FSI), Animal Husbandry Faculty Unand whose membership whole a student of the Faculty of Animal Husbandry through training to improve the quality and selling value eggs rendang. The aim of this devotion was eggs rendang entrepreneurship training in the Animal Husbandry Faculty. Methods of execution in the form of education / awareness, mentoring, packaging design, production and business management training eggs rendang including business consulting. Outcomes were expected were the eggs rendang product the animal husbandry faculty eggs rendang egg with marketing a wider scope with packaged ready to be marketed. Based on the service which had been implemented could be concluded that the Partners have gained knowledge in the making eggs rendang proportional and adequate manufacturing practice so hopefully partners has been able to continue business with animal husbandry faculty egg rendang quality and a higher sale value.
 Keywords: Eggs rendang, Entrepreneurship, FSI, Management, Quality and Sales value

Assessing Chicken Rendang in Padang: Quality, Nutrition, and Sensory Analysis

“…In the Minangkabau language, Rendang is a food or side dish that is always present at every party or traditional banquet and has been a favorite menu for generations. There are many types of rendang; crispy rendang is an egg rendang growing in Payakumbuh (Novia et al, 2019). The effort to socialize egg rendang was also carried out through training for FSI Keputrian Faculty of Animal Husbandry Unand students to improve its quality and selling value (Novia et al, 2017).…”

“…There are many types of rendang; crispy rendang is an egg rendang growing in Payakumbuh (Novia et al, 2019). The effort to socialize egg rendang was also carried out through training for FSI Keputrian Faculty of Animal Husbandry Unand students to improve its quality and selling value (Novia et al, 2017).…”