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All Journal JOURNAL OF COMMUNITY SERVICE AND APPLICATION SCIENCE (JCSAS) Jurnal Research Ilmu Pertanian
Asnurita
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Economics, Econometrics & Finance

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Community Economic Empowerment With Maize Cultivation In Nagari Tuik Iv Koto Mudiek, Batang Kapas District, South Coast Regency: Pemberdayaan Ekonomi Masyarakat Dengan Budidaya Jagung Di Nagari Tuik Iv Koto Mudiek Kecamatan Batang Kapas Kabupaten Pesisir Selatan Yonny Arita Taher; Afrida Afrida; Yulfi Desi; Bustari Badal; Inawaty Sidabalok; Asnurita; Meriati
Journal of Community Service and Application of Science Vol. 1 No. 2 (2022): JOURNAL OF COMMUNITY SERVICE AND APPLICATION SCIENCE (JCSAS)
Publisher : KPN Kopertis X

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62769/vg89ph81

Abstract

The community service carried out by the Ekasakti Padang University Team is in the Nagari Tuik area, Batang Kapas District. the northern part of the South Coast District. The community, in general, is farming, because the agricultural land is very large, namely 256 ha. There are still many people who cultivate rice fields, but not many have cultivated corn which further increases income. Because the base price of corn is more stable than the base price of grain. The base price of flat corn alone is between Rp. 2500 – Rp. 5000 a kilo. In addition, corn can be processed into various products such as steamed brownies made from corn and sweet corn pudding. This service socializes the cultivation of sweet corn plants and their processing so that they can increase people's income and increase knowledge about corn cultivation. Knowledge increased from 24.6% to 80.6%. And people's income also increased with the production of steamed brownies with a selling price per unit of Rp. 2,500. BEP will be achieved only when 123 pieces are produced. So if it is produced more than that, it has already benefited. With this sweet corn cultivation program, it can be a community empowerment program
KARAKTERISTIK SOSIS TEMPE MENGGUNAKAN BERBAGAI JENIS TEPUNG Suparma Jeki; Asnurita; Dian Pramana Putra; Wellyalina
Jurnal Research Ilmu Pertanian Vol. 1 No. 2 (2021): Jurnal Research Ilmu Pertanian (Agustus 2021)
Publisher : Fakultas Pertanian, Universitas Ekasakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31933/ztdhwa90

Abstract

The aim of research was to determine the quality and storey of favorit consumer to tempeh sausage with using various types of flour. The method used was an exploratory method with 5 levels of treatment and 3 replications. This study uses several types of flour in making tempeh sausages that is; tapioca flour, corn flour, brown rice flour, purple sweet potato flour and sago flour. The results showed that the use of various types of flour in making tempeh sausage was favored by con summers, up to standard and also quality of sausage specified by SNI. The results of chemical analysis of the best and most preferred tempeh sausage by consumers are found in making tempeh sausage using purple weet potato flour with a water content of 55,98%, ash 1,35%, fat 21,60%, protein 13,34% and carbohydrates 6,25%.
Co-Authors Afrida Afrida Bustari Badal Dian Pramana Putra Inawaty sidabalok Meriati Suparma Jeki Wellyalina, Wellyalina Yonny Arita Taher Yulfi Desi