Dinamika Journal : Pengabdian Masyarakat
Vol 1, No 2 (2019)

TEKNOLOGI OLAHAN MELINJO MENJADI PRODUK MAKANAN AWET YANG ENAK DAN BERNILAI EKONOMIS TINGGI

Friska Citra Agustia (Prodi Ilmu Gizi, Fakultas Ilmu-ilmu Kesehatan, Fakultas Pertanian, Universitas Jenderal Soedirman, Purwokerto)
Herastuti Sri Rukmini (Prodi Ilmu dan Teknologi Pangan, Fakultas Pertanian, Universitas Jenderal Soedirman, Purwokerto)
Rumpoko Wicaksono (Prodi Ilmu dan Teknologi Pangan, Fakultas Pertanian, Universitas Jenderal Soedirman, Purwokerto)
Rifda Naufalin (Prodi Ilmu dan Teknologi Pangan, Fakultas Pertanian, Universitas Jenderal Soedirman, Purwokerto)



Article Info

Publish Date
09 Sep 2019

Abstract

Binangun Village, Banyumas Regency is one of the centers for producing melinjo and the main processed product produced is emping melinjo. IKM Mustika Langgeng Jaya is a community that produces melinjo chips and banana chips which aims to improve the welfare of its members. However, this IKM does not know and has not yet applied processed technology based on local raw materials, the products produced are limited to emping melinjo, the packaging used is still simple and has not included a label so that short shelf life and low marketing reach. Therefore, diversification of melinjo processed products is needed, improvement of product packaging and labeling as well as the application of quality management and food safety so that products from IKM are safe for consumption. The program is carried out using counseling, training, demonstration plot or pilot practices as well as mentoring. This activity can improve the welfare of IKM Mustika Langgeng Jaya.

Copyrights © 2019






Journal Info

Abbrev

dinamika

Publisher

Subject

Agriculture, Biological Sciences & Forestry Humanities Environmental Science Languange, Linguistic, Communication & Media Other

Description

The aim of this journal publication is to disseminate the conceptual thoughts or ideas and research results that have been achieved in the area of community services. ...