Pengendalian Mutu Selai Kecombrang Melalui Perbaikan Pengolahan Pada Koperasi Perempuan Pelestari Hutan (KPPH) di Rejang Lebong

Abstract

Target community of this activity was forest conservative women who produced various food products including jam, syrup, “dodol” cake, and sticks whose qualities needed to be improved. It was observed that the “kecombrang” jam and syrup brought up different colors for each production run. The unpleasant taste was identified in the dodol cake. The jackfruit stick lacked crunchiness which might be due to improper drying. The objective of this community service activity was a technology transfer consisting of three topics: (1) Quality control in material handling to avoid browning of raw material (2) Quality control of food processing to improve the quality of resulting products, and (3) Introduction of food drying utilizing a YSD-UNIB12 solar dryer. The activity included: meeting coordination and material preparation, counseling, and interactive dialogue. The result indicated that 70% mastered the delivery topics and 30% understood some parts of them. Participants were very enthusiastic in participating in the counseling conducted by the team.

Penanganan Bahan Baku dan Pengolahan Buah Nangka (Artocarpus heterophyllus) menjadi Selai

“…Pada pengolahan buah nangka menjadi berbagai produk pangan, diperlukan penanganan bahan baku yang baik agar kualitas produk akhir juga dapat terjaga dengan baik. kegiatan pengabdian mengenai penanganan dan perbaikan pengolahan juga telah dilakukan dalam pembuatan produk selai kecombrang (Anis et al, 2023). Oleh karena itu, kegiatan pengabdian ini diharapkan dapat meningkatkan pengetahuan dan keterampilan khalayak sasaran mengenai penanganan buah nangka dan tahapan pengolahannya menjadi selai untuk dapat meningkatkan nilai jual dan umur simpan buah nangka.…”