Kontribusia : Research Dissemination for Community Development
Vol 4 No 2 (2021): Kontribusia (Research Dissemination for Community Development)

Making Jey-Si (Jelly Siwalan) as A Siwalan Fruit Processing Innovation (In The Wife Group of Siwalan Traders in Panyuran Tuban)

Hendra Suwardana (Universitas PGRI Ronggolawe Tuban)
Anggia Kalista (Universitas PGRI Ronggolawe Tuban, East Java, Indonesia)
Krishna Tri Sanjaya (Universitas PGRI Ronggolawe Tuban, East Java, Indonesia)

Article Info

Publish Date
02 Aug 2021

Abstract

Tuban Regency, especially Panyuran area, is the largest producer of Palm (Siwalan) fruit in Tuban. However, Siwalan fruit is less popular because it rots easily and how to consume it is difficult. For this reason, innovation is developed and introduces it to the public how to consume Siwalan fruit which is practical and in demand, one of which is by processing it into jelly candy. With this innovation, food security can last approximately 1 month without preservatives. This siwalan jelly candy is made with natural ingredients and attractive colors, so that it can increase the interest in public consumption, especially children, which has an impact on creating business opportunities to improve the community's economy.

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Journal Info
Kontribusia : Research Dissemination for Community Development
Website

Abbrev

kontribusia

Publisher

Universitas Muhammadiyah Gresik

Subject

Humanities Environmental Science Languange, Linguistic, Communication & Media Public Health Social Sciences

Description

Jurnal Kontribusia adalah jurnal yang memfasilitasi para dosen dan peneliti untuk menyebarluaskan keahlian penelitian mereka dengan mengaplikasikan melalui pengabdian kepada masyarakat di bidang: 1. teknologi ilmu komunikasi, 2. sains, 3. pendidikan, dan 4. budaya sosial untuk pengembangan ...