Study in Agroindustry of Salted Egg: Length of Salting Process and Marketing Reach Aspects

Sumekar, Wulan; Al-Baarri, Ahmad Ni’matullah

doi:10.17728/jaft.7427

Cited by 6 publications

(3 citation statements)

References 9 publications

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“…4.000 -Rp. 5.000 per butirnya (Wulan Sumekar & Al-Baarri, 2020). Oleh karena itu, diversifikasi produk olahan telur bebek menjadi telur asin berpotensi meningkatkan pendapatan ekonomi bagi anggota Usaha Ternak Satwa Sari.…”

Section: Pendahuluanunclassified

Pelatihan Pembuatan Telur Asin Bebek untuk Peningkatan Daya Saing Usaha Ternak Satwa Sari di Kabupaten Jembrana

Wijaya,

Saraswati,

Wiswasta

et al. 2023

lumbung. inov. pengab. masya

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Kegiatan pengabdian masyarakat di Usaha Ternak Satwa Sari bertujuan meningkatkan kesejahteraan peternak dan mendukung ekonomi lokal melalui diversifikasi produk telur bebek menjadi telur asin. Dalam kegiatan ini, 15 anggota Usaha Ternak Satwa Sari dilatih dalam pembuatan telur asin melalui tahapan penyuluhan, praktek langsung, dan evaluasi. Hasil pelatihan menunjukkan peningkatan pengetahuan peserta dari 28.93% menjadi 88%. Diversifikasi ini mengurangi risiko pasar, menambah nilai produk, dan membantu perkembangan pasar baru, mendukung keberlanjutan usaha ternak. Keberhasilan kegiatan ini memberikan dampak positif pada ekonomi lokal, meningkatkan kemandirian peternak, serta membuka peluang pasar dan pengembangan usaha peternakan. Dukungan berkelanjutan seperti penyediaan modal, infrastruktur, akses pasar yang lebih luas, dan pengembangan produk olahan bernilai tambah diperlukan. Kolaborasi tim PKM Unmas Denpasar dan Usaha Ternak Satwa Sari memberikan manfaat nyata dalam mengembangkan hasil ternak bebek dan mendukung pertumbuhan ekonomi lokal di Kabupaten Jembrana. Duck Salted-Egg Production Training for Improving the Business Competitiveness of Satwa Sari in Jembrana Regency Community service activities at the Sari Animal Farm Business aim to improve the welfare of farmers and support the local economy by diversifying duck egg products into salted eggs. In this activity, 15 members of the Sari Animal Farm Business were trained in making salted eggs through the stages of counseling, direct practice and evaluation. The results of the training showed an increase in participants' knowledge from 28.93% to 88%. This diversification reduces market risk, adds product value, and helps the development of new markets, supporting the sustainability of livestock businesses. The success of this activity has had a positive impact on the local economy, increasing the independence of breeders, as well as opening up market opportunities and livestock business development. Continuous support such as providing capital, infrastructure, wider market access and development of value-added processed products is needed. The collaboration between the PKM Unmas Denpasar team and the Sari Animal Farming Business has provided real benefits in developing duck livestock products and supporting local economic growth in Jembrana Regency.

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Section: Pendahuluanunclassified

Pelatihan Pembuatan Telur Asin Bebek untuk Peningkatan Daya Saing Usaha Ternak Satwa Sari di Kabupaten Jembrana

Wijaya,

Saraswati,

Wiswasta

et al. 2023

lumbung. inov. pengab. masya

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“…Assessment or preference test is the most primitive way of assessment. In this test, the emphasis is placed on the ability of the senses to give impressions or responses that can be analyzed or differentiated based on the type of impression (Sumekar and Al-Baarri, 2020). These capabilities include the ability to detect, recognize, discriminate, Bantara Journal of Animal Science p ISSN : 2656-9701 Vol.…”

Section: E Salted Quail Eggs Favorite Testmentioning

confidence: 99%

Organoleptic Quality of Salted Quail Eggs Using Boiled Salt From Brebes

Hasdar¹,

Purwanti²,

Nurwati³

2021

BJAS

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Salted eggs are one of the popular products and are liked by the people of Indonesia. Processing salted quail eggs is an effort for preservation, in addition to improving the taste of quail eggs This study aims to determine the organoleptic quality of quail eggs salted with fine boiled salt with a concentration of 20% (w/w) and 30% (w/w). The incubation time for the salting process is 4 days. organoleptic test with 60 untrained panellists. Yolk colour quality produces a slightly yellow colour (p>0.05). The aroma of salted quail eggs is slightly fishy (p>0.05). Taste quality has a difference (p<0.05) where the 20% salt concentration treatment produces a bit less salty, while the 30% salt concentration treatment produces a slightly salty taste. The tasting test did not have a difference between treatments (P>0.05) which produced unsubstantiated eggs, and the panellists' organoleptic test on average resulted in a preference for the 30% salt concentration treatment.

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“…The production of salted eggs on a large scale by producers is also called salted egg agroindustry because it is carried out continuously to produce an economical product (Sumekar and Al-Baarri, 2020). Salted egg agroindustry is an activity that utilizes livestock products in the form of duck eggs as raw material (Doronina et al, 2016), while others design and provide equipment and services for these activities to form new products with economic value (Manuela et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Salted egg agroindustry in Brebes during the covid-19 pandemic

Hasdar¹,

Windyasmara²

2022

JIIP

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This study aims to describe changes in the agro-industrial activities of salted eggs in Brebes Regency during the Covid-19 pandemic, both in marketing and agro-industrial processes. This research was conducted from January to April 2021. A total of 135 active salted egg agroindustries located in 12 sub-districts of 17 subdistricts in Brebes Regency were applied in this study. The research sample was 50 industries determined by purposive random sampling, namely districts with the most significant number of salted egg agroindustries (Brebes, Bulakamba, and Warnasari Regencies). Respondents are the owners of salted egg agroindustries who were selected as samples. Primary data (marketing distribution of salted eggs and salted egg processing technology) were collected by interview using a questionnaire and observation. Secondary data were collected by recording related documents from the government and the Central Bureau of Statistics of Brebes Regency. Data on the distribution of egg processing technology was analyzed descriptively. During the Covid-19 pandemic, producers had difficulty obtaining raw materials during a pandemic which triggered a 59% decline in salted egg production followed by a decrease in demand. Changes in salting salted eggs did not occur during the Covid-19 pandemic despite a decline in production. Salted egg producers do not reduce the quality of the salting method. As many as 30% of salted egg producers produce a combination of original, grilled, and baked flavors.

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Study in Agroindustry of Salted Egg: Length of Salting Process and Marketing Reach Aspects

Cited by 6 publications

References 9 publications

Pelatihan Pembuatan Telur Asin Bebek untuk Peningkatan Daya Saing Usaha Ternak Satwa Sari di Kabupaten Jembrana

Pelatihan Pembuatan Telur Asin Bebek untuk Peningkatan Daya Saing Usaha Ternak Satwa Sari di Kabupaten Jembrana

Organoleptic Quality of Salted Quail Eggs Using Boiled Salt From Brebes

Salted egg agroindustry in Brebes during the covid-19 pandemic

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