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Nuraini Nuraini
Pendidikan Biologi STKIP Hamzanwadi Selong
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Journal : Journal of Saintech Transfer

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Technical Guidance on Shredded Cattle Meat for Strengthening the Entrepreneurship for New Graduates Hafid, Harapin; Nuraini, Nuraini; Inderawati, Inderawati; Ananda, S.H.; Sani, L.O.A.
Journal of Saintech Transfer Vol. 3 No. 1 (2020): Journal of Saintech Transfer
Publisher : Talenta Publisher Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (162.609 KB) | DOI: 10.32734/jst.v3i1.4206

Abstract

Community service activities in the form of training in the application of appropriate technology for shredded production aimed at providing entrepreneurial skills and motivation. In this activity, technical guidance is carried out to increase knowledge and skills as well as work insights to the target so that they can form a shredded meat business group so that they can supply shredded needs for the people in the city of Kendari and surrounding areas. The activity method uses the technical guidance method where the participants are first given counseling related to basic knowledge of raw materials, equipment, manufacturing processes and abon assessment. Then there was a demonstration to make floss making involving the participants. The results achieved in this activity, in the form of increased knowledge and understanding of the training participants consisting of alumni of the Department of Animal Science, Halu Oleo University, were very interested and enthusiastic about receiving training materials and were very actively participating in the training activities. This situation shows that alumni majoring in animal husbandry are still in dire need of additional practice material because of the limited practical opportunities they have. In evaluating activities, participants' perception responses to follow-up activities are divided into three categories. Most want to make it for consumption and sell it as a source of income (60%), some want to make it for their own consumption with their families (30%) and some are interested but it is difficult to buy raw meat because of economic incapability (10%).
Co-Authors A.A. Ketut Agung Cahyawan W Abdul Kahar Alfian, Rizki Alimudin, Sukmawati Alwardah, Nanda Ananda, S.H. Andi Murlina Tasse Anggraini, Betty Asep Nursangaji Astriana Napirah Bakir, Widya Fitriani Bere, Oktaviana Hermince Da Cruz, Carlos Mariano Sope Debora Budiyono Dian Agustina elida elida Elsje Theodora Maasawet Febrianto Febrianto, Febrianto Hafizha, Sannada Hairil Adzulyatno Hadini Hamdan Alawi Hamdani Hamdani Hamidah, Laila harahap, Miswaruddin Harapin Hafid Hartati, Gusrita Hasmirawati, Hasmirawati Ikbal Rachmat Inderawati, Inderawati Indi, Amiludin Irawan Setyabudi Khosmas, F Y Kimestri, Asma Bio La Ode Arsad Sani Laksono Trisnantoro Makmur, Tjuwati Makrina Tindangen Manap Trianto Maulida, Nur Syifa Muhammad Rais Muhammad Rizki Saputra, Muhammad Rizki Mujib Mujib, Mujib Muslimin Muslimin Mustafa Kamal Natsir Sandiah Ndari, Sri Wahyu Netti Aryani Niis, Maria Sofiana Nur Santy Asminaya Nuraini Asriati Okianna Okianna Pain Pati, Petrus Paulus Pandiangan, Tito Fresly Pareira, Novica Christiani Pratama, Rama Arif Pratama, Yudi Anugrah Purwanti, Indah Dwi Rahdiani, Dian Rahim Aka Rahmadani, Rizka Retnaningsih Retnaningsih Ridha DS, Muhammad Riyanto Djoko Ruhmana, Intan Ruslan Ramli, Ruslan Ryani, Ryani S. Toba, Rachmita Dewi Sartini Sartini Sebayang, Nasha Putra Setianingrum, Dwi Rezno Sipayung, Kristin Siregar, Sawaluddin SITI MARYAM Sitorus, Kardinal Sri Watini Sugihardjo Sugihardjo Sukendi Sukendi Sulistyarini, Sulistyarini Syafruddin Nasution Tanggela, Ardian Tarmizi Tarmizi Toba, Rachmita Dewi Subaedi Tri Dewi Andalasari Wa Laili Salido Wahyudi Wahyudi Widyawati, Ratih Widyawati, Ratih Wirnelis Syarif Yafisham Yafisham, Yafisham Yeye Susilowati Yogia Prihartini