Nilai Tambah Pengolahan Sambal Boran Kemasan Pada UKM Silvana Food

Rianti, Titis Surya Maha; Syanthori, Ahmad Dedy; Sari, Dina Kartika

doi:10.35326/agribisnis.v6i1.2280

Cited by 2 publications

(4 citation statements)

References 6 publications

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“…Nilai tambah adalah pertambahan nilai atau harga jual komoditi tertentu sebagai akibat dari adanya proses pengolahan seperti perpanjangan masa penyimpanan, pengangkutan, maupun pengolahan (Rianti et al, 2022). Tomat yang telah dipanen berpotensi mengalami kerusakan karena buah masih melalukan proses metabolisme.…”

Section: A Latar Belakangunclassified

“…Pemateri menjelaskan konsep nilai tambah dengan menampilkan beberapa definisi. Lalu untuk analisis nilai tambah dengan metode Hayami, pemateri menampilkan contoh kasus dari penelitian Rianti et al, 2022) yang disimulasikan menggunakan Microsoft Excel. Para siswa menyimak materi dengan baik dan mampu menjawab pertanyaanpertanyaan sederhana yang diberikan oleh pemateri.…”

Section: Gambar 3 Pemaparan Materi Tentang Konsep Nilai Tambahunclassified

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Pengenalan Konsep Nilai Tambah Dan Pelatihan Pembuatan Sambal Tomat Pada Siswa Sekolah Menengah Kejuruan Pertanian

Sudirman,

Keraru,

Bana

et al. 2023

JMM

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Abstrak: Kecamatan Wae Rii merupakan wilayah penghasil hortikultura untuk disuplai ke Kabupaten Manggarai. Produk yang dihasilkan sebagian besar dalam bentuk produk mentah. Potensi tersebut dapat dimanfaatkan untuk menghasilkan produk bernilai tambah dengan memanfaatkan sumber daya manusia yang memadai. Kegiatan PkM ini bertujuan untuk memberikan pengenalan konsep nilai tambah dan praktik pengolahan tomat menjadi sambal kepada para siswa di SMKN Restorasi Timung. Metode yang digunakan meliputi pembelajaran di kelas mengenai pengenalan konsep nilai tambah dan pelatihan pembuatan sambal tomat yang melibatkan 30 orang siswa di SMKN Restorasi Timung. Evaluasi kegiatan dilakukan melalui Pre-test dan Post-test. Hasil kegiatan menunjukkan bahwa kedua tujuan kegiatan PkM telah tercapai yang ditunjukkan dengan adanya peningkatan nilai rerata tes sebesar 26% antara sebelum dan sesudah kegiatan. Pada aktivitas pelatihan, seluruh peserta diikutsertakan secara aktif melalui pembagian kelompok kerja sehingga dapat mengalami secara langsung proses perubahan nilai suatu komoditi. Melalui kegiatan ini diharapkan pihak sekolah dapat menindaklanjuti produk sambal ini sebagai produk unggulan.Abstract: Horticulture is produced in Wae Rii District for Manggarai Regency. Most of the output consists of raw materials. This potential can be leveraged to add value product if adequate people are employed. The goal of this PkM activity is to introduce the concept of added value and the production of tomato sauce to the students at SMKN Restorasi Timung. The techniques utilized included teaching 30 students by introducing the idea of added value and how to make tomato sauce. The activity is evaluated using the Pre-test and posttest. The activity's results show that the goals have been achieved. The activity findings reveal a 26% rise in the average test score between before and after the activity. All participants are actively involved in training activities through the creation of work groups, allowing them to directly experience the process of changing the value of a commodity. It is hoped that the school will continue to promote this as an outstanding product.

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Section: A Latar Belakangunclassified

Section: Gambar 3 Pemaparan Materi Tentang Konsep Nilai Tambahunclassified

Pengenalan Konsep Nilai Tambah Dan Pelatihan Pembuatan Sambal Tomat Pada Siswa Sekolah Menengah Kejuruan Pertanian

Sudirman,

Keraru,

Bana

et al. 2023

JMM

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“…Boranan chili sauce is made from many spices and herbs (Rianti et al, 2022) with large amounts of chilies, and has thick characteristics (Ismawati, 2021). Eleven kinds of herbs and spices are used in Boranan formulation.…”

Section: Introductionmentioning

confidence: 99%

“…The addition of roasted grated coconut and rice flour made sauce thick. The production of Boranan chili sauce starts with cleaning the herbs and spices, grinding, cooking with water, adding the roasted grated coconut and rice flour until gets the proper thickness, and adding seasoning such as salt and sugar (Rianti et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Chemical and Sensory Characteristics of Boranan Instant Chili Sauce with Different Coconut Milk Powder Concentration, Rice Flour, and Dry Grated Coconut

Mardhiyyah,

Puspitasari,

Rahmat

2024

agriTECH

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Sego Boranan is a special food from Lamongan, East Java. They are cooked rice with various dishes flavored with a special chili sauce called Boranan sauce. Sauce consists of many ingredients with complex process production. Therefore, the study aimed to make Boranan sauce formulation coming from dry-based ingredients. Conversion of Boranan sauce recipe from fresh ingredients into powder preparations was carried out using water content data. Coconut milk powder, rice flour, and dry-grated coconut concentration was optimized within 9 sample formulations. All the samples were observed in chemical and sensory characteristics. The parameters observed included pH, proximate test, and preference test (color, aroma, texture, spices taste, and overall). The best formulas were compared with freshly made Boranan sauce. The pH and water content were not influenced significantly, in the other hand, the others (color, fat content, texture, aroma, taste, and overall sensory parameters) showed significant differences. Based on the preference test, high preference with a score of 7.91 acceptance value from a 10 scale was gained by both K2S1R1 and K1S2R1 samples. Although the panelist gave a “like” score, both samples showed significant sensory acceptance and proximate value differences from fresh-made Boranan sauce. The selected formula K2S1R1 was made from 4.5% dry grated coconut, 2.25% coconut milk powder, and 2.25% rice flour. The Rehydrated K2S1R1 sample had 70.7% (wet basis) water content, 1.4% ash content, 17.5% absorbent content, 0.5% protein content, and 8.8% carbohydrate content.

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Nilai Tambah Pengolahan Sambal Boran Kemasan Pada UKM Silvana Food

Cited by 2 publications

References 6 publications

Pengenalan Konsep Nilai Tambah Dan Pelatihan Pembuatan Sambal Tomat Pada Siswa Sekolah Menengah Kejuruan Pertanian

Pengenalan Konsep Nilai Tambah Dan Pelatihan Pembuatan Sambal Tomat Pada Siswa Sekolah Menengah Kejuruan Pertanian

Chemical and Sensory Characteristics of Boranan Instant Chili Sauce with Different Coconut Milk Powder Concentration, Rice Flour, and Dry Grated Coconut

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