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All Journal Indonesian Journal of Community Services Cel JIPHO (Jurnal Ilmiah Peternakan Halu Oleo)
Ildayani
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Veterinary Other

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Local Food Optimization through Mustard Nugget Processing Innovation Based on Economic Empowerment of Ledokombo Village Community Amiluddin, Afif; Luqman, Moh; Latifah, Betama Nur; Badriyah, Firdatul; Najilah, Lailatul; Ildayani; Sholehah, Nurfikri Yatus; Wati, Widya Anggraini Eka; Zakia, Nabila Hainun; Hudzaifah; Firmansyah, Wildan Rizqy; Nuraini, Rofifah; Maghfiroh, Siti; Riyani, Vella Putri; Octabryan, Agista Ezha
Indonesian Journal of Community Services Cel Vol. 3 No. 3 (2024): Indonesian Journal of Community Services Cel
Publisher : Research and Social Study Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70110/ijcsc.v3i3.83

Abstract

Ledokombo Village is situated in a highland area, and most of its residents are farmers. One of the primary commodities cultivated is mustard greens (sawi). However, simultaneous harvesting often leads to oversupply, causing the price of mustard greens to drop significantly. To address this issue, there is a need for solutions to enhance the selling price of mustard greens through processing into other products. In response to this potential, students from the Collaborative KKN Posko 195 initiated a training program for making Frozen Food Sawi Nuggets for the community, mainly targeting the mothers who are cadres of the posyandu (integrated health service post) in Ledokombo Village. This activity was conducted from August 10 to August 15, 2024, at the KKN Posko 195, with the following objectives: to increase the absorption of mustard greens, to provide the community with an understanding of processed mustard green products, and to enhance motivation in creative economics. The training covered various stages, from ingredient preparation to processing, concluding with a socialization session held at the village hall. Participants showed high enthusiasm throughout the training, and the outcome of this activity was an increased understanding of processed mustard greens as Frozen Food Nuggets. This initiative improved the absorption of mustard greens and encouraged the consumption of processed vegetable products. The positive impacts included the enhancement of micro, small, and medium enterprises (MSMEs), a reduction in stunting, and the strengthening of food security in Ledokombo Village.
Kualitas Fisik Naget Ayam Kampung pada Penambahan Tepung Sagu (Metroxylon sagu) dan Tapioka dengan Level Berbeda Ildayani; Andi Murlina Tasse; Fitrianingsih
Jurnal Ilmiah Peternakan Halu Oleo Vol. 6 No. 3 (2024): JIPHO (Jurnal Ilmiah Peternakan Halu Oleo)
Publisher : Jurusan Peternakan Fakultas Peternakan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56625/jipho.v6i3.17

Abstract

Dari daging ayam broiler ke daging ayam kampung, permintaan konsumen mulai berubah. Penelitian ini bertujuan untuk mengevaluasi kualitas fisik dan organoleptik naget ayam kampung pada penambahan tepung sagu (metroxylon sagu) dan tapioka dengan level berbeda. Penelitian ini dilaksanakan di Laboratorium Ilmu Teknologi Pengolahan Hasil Ternak Fakultas Peternakan Universitas Halu Oleo Kendari Pada Bulan Oktober sampai dengan Desember 2023. Rancangan yang digunakan dalam penelitian ini adalah rancangan acak lengkap (RAL) yang terdiri dari 6 perlakuan dan 3 ulangan untuk uji kualitas fisik. Perlakuan yang digunakan adalah P1 = 0% tepung sagu & tepung tapioka 25%, P2 = 5% tepung sagu & tepung tapioka 20%, P3 = 10% tepung sagu & tepung tapioka 15%, P4= 15% tepung sagu & tepung tapioka 10%, P5= 20% tepung sagu & tepung tapioka 5%, P6= 25% tepung sagu & tepung tapioka 0%. Variabel penelitian uji kualitas fisik meliputi derajat keasaman (pH), susut masak dan rendemen. Hasil penelitian menunjukkan bahwa kualitas fisik naget daging ayam kampung berpengaruh nyata terhadap susut masak dan rendemen akan tetapi tidak berpengaruh nyata terhadap derajat keasaman (pH).
Co-Authors Afif Amiluddin Andi Murlina Tasse Badriyah, Firdatul Firmansyah, Wildan Rizqy Hudzaifah Ida Ayu Putu Sri Widnyani Latifah, Betama Nur Luqman, Moh Najilah, Lailatul Nuraini, Rofifah Octabryan, Agista Ezha Riyani, Vella Putri Sholehah, Nurfikri Yatus Siti Maghfiroh Wati, Widya Anggraini Eka Zakia, Nabila Hainun