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All Journal Berkala Perikanan Terubuk AGRICOLA JURNAL ENGGANO Jurnal Akuatiklestari Musamus Fisheries and Marine Journal Musamus Journal of Agribusiness PAPALELE : Jurnal Penelitian Sosial Ekonomi Perikanan dan Kelautan Musamus Devotion Journal Nekton Mestaka: Jurnal Pengabdian Kepada Masyarakat
Sajriawati Sajriawati
Jurusan Manajemen Sumberdaya Perairan, Fakultas Pertanian, Universitas Musamus, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Education Energy Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Mechanical Engineering Social Sciences Veterinary Other

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Journal : Musamus Devotion Journal

 1 
PELATIHAN PEMBUATAN SAOS SAMBAL DI KAMPUNG YABA MARU DISTRIK TANAH MIRING KABUPATEN MERAUKE Wahida Wahida; Elly Noer; Sajriawati Sajriawati
Musamus Devotion Journal Vol 2 No 2 (2020): Musamus Devotion Journal
Publisher : Musamus University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/mdj.v2i2.3207

Abstract

Through food processing technology, chili and tomatoes can be processed into more practical products. One of the popular chili preparations is chili sauce. Processed sauce use as a seasonings, add flavour to the food, and complement the dish. The purpose of this community service activity is to provide additional knowledge to the people of Yaba Maru Village on how to make a hygienic and durable chili sauce, that give economic advantage to the people. Yaba Maru village is one of the villages in the Tanah Miring District of Merauke Regency, which has abundant chili and tomato production. For the Yaba Maru community, tomatoes and chili are usually directly sold in raw form without processing. If the production are abundant, chili and tomatoes will be sold cheaply. Based on this, it is necessary to do community service activities that provide training on making chili sauce, to increase community knowledge and eventually increase the income of the community, especially for women or housewives. The method used in this service activity consists of training in making chili sauce, completed with how to package the sauce, to increase the quality and selling value of the products.
Co-Authors Astaman Amir Astaman Amir Astaman Amir EDY H.P. MELMAMBESSY Elly Noer Gardis Andari Istikomah Istikomah Ivonne Raystika Gretha Kaya Marius Agustinus Welliken Massiseng, Andi Nur Apung Muhamad Rosyadi Hidayat Nurliah Nurliah Ranny Kusmita Rismawati Rismawati Sisca Elviana Siti Masiyah Sunarni Sunarni Wahida Wahida Yeni Safitri Andi Lawi