<![CDATA[Abstrak: Kegiatan Pelatihan di Desa Kondamara diadakan dengan tujuan membantu masayarakat desa meningkatkan tingkat perekonomian masyarakat melalui kegiatan pengolahan telur ayam asap dengan pemanfaatan kayu kesambi. Hal ini dilakukan dalam rangka meningkatkan keawetan telur dan mempertahankan nilai gizi telur dimasa pandemi covid 19. Mengawali kegiatan ini, diadakan diskusi tim pengabdian dengan kepala desa bersama perwakilan ibu-ibu setiap Rt dan Rw. Kegiatan diskusi membahas tentang persiapan peralatan dan bahan-bahan yang digunakan dalam pelaksanaan pelatihan dan prosedur pengolahan telur, Praktek pengolahan telur asin asap dan uji kepuasan peserta terhadap kegiatan dan pengujian organoleptik terhadap produk olahan yang dihasilkan. Kegiatan ini diikuti oleh 20 orang peserta atau perwakilan setiap Rt dan Rw. Pelatihan ini menggunakan metode ceramah, tanya jawab (diskusi), dan praktikum teknik pengolahan telur asin asap. Hasil yang dicapai berdasarkan hasil dan dari pelaksanaan kegiatan PKM di Desa Kondamara antara lain masyarakat dengan mudah melakukan praktek pengolahan telur asin asap. Selain itu,peserta memberikan tanggapan / respon yang positif bahwa kegiatan tersebut sangat bermanfaat bagi masayarakat setempat karena pengolahan telur dengan pemanfaatan kayu kesambi merupakan peluang besar dalam menjalankan wirausaha dan dapat meningkatkan ketahanan nilai gizi telur di masa pandemi covid 19. Penilaian secara organoleptik, peserta sangat menyukai produk olahan. Kesukaan pada produk meliputi warna, rasa, tekstur dan kesukaan. Abstract: Training activities in Kondamara Village were held to help communities improve the economic level through processing smoked chicken eggs using kesambi wood . This aimed to increase egg durability and maintain the nutritional value of eggs In the first activity, there was a discussion with the community service team and the villager representing each Rt, Rw The discussion is about the preparation of equipment and materials used in the implementation of training Furthermore, egg processing procedures carried out the practice of smoked salted and testing. Then, participants give responses about the activities and organoleptic testing of the processed products produced. This activity was attended by 20 participants/representatives of each Rt and Rw. This training uses lecture methods, question, and answer (discussion), and also a practicum on smoked salted egg processing techniques. The results are based on discussion. It can be concluded that the implementation of PKM activities in Kondamara Village make The community easily performs smoked salted egg processing practices and community responses to PkM activities are good which is signed by the positive responses The egg processing using kesambi wood is a great opportunity to run entrepreneurship and increase the resilience of the nutritional value of eggs during the Covid 19 pandemic. As an organoleptic assessment, participants like processed products. Product preferences include color, taste, texture, and preferences.]]>
