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All Journal Community Empowerment
Fetriyuna Fetriyuna
Universitas Padjadjaran, Bandung, Indonesia
Arts Humanities Education Public Health Social Sciences

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Training on making processed beef for residents of the Batujajar Transit Apartment, West Bandung Regency Putri Widyanti Harlina; Arif Nanda Irawan; Rossi Indiarto; Fetriyuna Fetriyuna
Community Empowerment Vol 8 No 12 (2023)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/ce.10224

Abstract

Meat is a nutrient-rich animal food essential for maintaining good health. Given its perishable nature, appropriate processing techniques are crucial to enhance its nutritional value and extend its shelf life. Recognizing the potential of animal-origin food processing and the entrepreneurial opportunities it presents for the community is vital. This community service program aims to educate the community, particularly residents of Batujajar Transit Apartments (Aptrans), on the production of processed meat such as shredded meat, jerky, beef sei, and beef tongue sei. The implementation method of this service includes training, mentoring, and in-depth monitoring to raise awareness about the importance of quality meat as a significant protein source for families. Additionally, it fosters independence and creativity in animal food processing, paving the way for the formation of entrepreneurial partnerships and preparing individuals to initiate businesses. This community service program is executed in collaboration with the Housing and Settlement Service and the West Java Province Housing Management and Services UPTD. The outcomes of this service include heightened creativity and independence in processed meat food preparation, as well as an improved ability to maintain nutritional intake for enhanced nutritional completeness.
Empowering the residents of Aptrans Batujajar in training in dairy and meat product to support business independence Putri Widyanti Harlina; Edy Subroto; Rossi Indiarto; Fetriyuna Fetriyuna
Community Empowerment Vol 9 No 2 (2024)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/ce.10603

Abstract

Milk and meat are animal food sources that are rich in important nutrients for the health of the human body. However, because they are included in the perishable foods category, these two food ingredients are vulnerable to contamination and damage. Therefore, further processing is needed to increase the nutritional value and extend the shelf life of processed products. This community service program aims to transfer knowledge and skills in processing milk (yogurt) and meat (sausages) to partner communities, namely the residents of Aptrans Batujajar. Through training and mentoring, the main goal is to increase public awareness and creativity in processing dairy and meat foods. The method used in this program involves hands-on training in the manufacture of dairy and meat products. Additionally, assistance and monitoring are carried out to ensure in-depth understanding and increase community creativity in utilizing the knowledge gained. Through this program, a new product of economic value was successfully created, namely yogurt. This product has the potential to be further developed as an independent business that can support entrepreneurial creativity in the community.
Co-Authors Arif Nanda Irawan Edy Subroto Putri Widyanti Harlina Rossi Indiarto