Article Per Year (5 Year)
p-Index From 2019 - 2024
2.504
P-Index
This Author published in this journals
All Journal Celebes Biodiversitas : Jurnal Sains dan Pendidikan Biologi Jurnal Ilmiah Pena: Sains dan Ilmu Pendidikan Jurnal Biologi Tropis Jurnal Ilmu Alam dan Lingkungan SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian EDUKATIF : JURNAL ILMU PENDIDIKAN Agro Bali: Agricultural Journal Jurnal Berdaya Mandiri Jurnal Bakti Masyarakat Indonesia Prosiding Conference on Research and Community Services Mattawang: Jurnal Pengabdian Masyarakat JOMPA ABDI: Jurnal Pengabdian Masyarakat
Maisya Zahra Al Banna
Universitas Patompo
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Transportation Veterinary Other

Published : 15 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search
Journal : Jurnal Bakti Masyarakat Indonesia

 1 
PEMBERDAYAAN ANGGOTA BINAAN PEREMPUAN ‘MAUPE’ DALAM PENGOLAHAN UBI KAYU SEBAGAI PRODUK PANGAN LOKAL DAERAH Maisya Zahra Al Banna; Sulfaidah; Widiastini Arifuddin
Jurnal Bakti Masyarakat Indonesia Vol. 5 No. 3 (2022): Jurnal Bakti Masyarakat Indonesia
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat, Universitas Tarumanagara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24912/jbmi.v5i3.20477

Abstract

Cassava is a promising commodity with a high abundance in Maros Regency. Cassava is versatile, easy to store, and delicious. Despite this, the community's demand for cassava is very low. Cassava consumption is far lower than that of other commodities such as rice, corn, and soybean. As an alternative to wheat flour, cassava starch can be processed into mocaf flour. Mocaf flour is not widely known in South Sulawesi, so it is rarely found in traditional markets. This activity aims to introduce the community to the process of processing cassava into mocaf flour, allowing the abundant cassava to be used while also opening up promising mocaf flour business opportunities. This activity involved 30 Maupe Women's Empowerment Foundation members, most of were domestic workers and farmers. This activity was carried out by providing nutritional counseling on the nutritional value of mocaf flour, training in the manufacturing of mocaf flour and processed food products, and product sensory testing. As a result of this training, participants were able to process cassava into mocaf flour and create processed foods such as mocaf noodles, meatballs, and cakes. According to the sensory test, participants expressed a preference for processed foods with a favorability rating of 82-95% ABSTRAK: Di Kabupaten Maros, ubi kayu merupakan produk komoditas yang prospektif dan memiliki kelimpahan amat tinggi. Ubi kayu memiliki kemampuan beradaptasi yang tinggi, mudah disimpan, dan memiliki cita rasa yang enak. Meskipun demikian, permintaan ubi kayu di kalangan masyarakat amat rendah. Konsumsi ubi kayu berada jauh di bawah komoditas lain seperti beras, jagung dan kedelai. Pati ubi kayu dapat diproses menjadi tepung mocaf sebagai alternatif pengganti tepung terigu yang berasal dari gandum. Di Sulawesi Selatan sendiri, tepung mocaf belum dikenal secara luas sehingga amat jarang ditemukan di pasar tradisional. Kegiatan ini bertujuan untuk memperkenalkan kepada masyarakat mengenai pengolahan ubi kayu menjadi tepung mocaf agar kelimpahan ubi kayu dapat dimanfaatkan sekaligus membuka peluang usaha tepung mocaf yang cukup menjanjikan. Karena itu kegiatan ini melibatkan 30 orang anggota Yayasan Pemberdayaan Perempuan Maupe, sebagian besar peserta merupakan Ibu rumah tangga dan petani. Pelaksanaan kegiatan ini dilakukan dengan memberikan penyuluhan mengenai nilai gizi tepung mocaf, pelatihan pembuatan tepung mocaf serta produk pangan olahannya, serta pengujian sensori produk. Dari hasil pelatihan ini, peserta berhasil mengolah ubi kayu menjadi tepung mocaf serta membuat pangan olahan berupa mie, bakso dan kue berbahan dasar mocaf. Berdasarkan uji sensori, diketahui bahwa peserta menyatakan suka terhadap olahan pangan dengan persentase kesukaan 82-95%
Co-Authors . Sulfaidah Alin Liana Arif Rahman Azis Arifuddin, Widiastini Asih Sriyanti Astrid S. W. Sumah Astrid Sri Wahyuni Sumah Eka Astuty Hartati . Kanisius Jehadut Khadijah Khadijah Muhammad Subhan Hamka Neti Sumarni Prayoga Gumilar Geri Winarno Ryan Humardani Syam Pratomo Sadisman Hadi Sapinah Sri Mukminati Nur, Sri Mukminati Sulfaidah Sulfaidah Sulfaidah Sulfaidah Sulfaidah Sulfaidah Sumardi, Alfrianus Widiastini Arifuddin Widiastini Arifuddin