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All Journal Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang
I Gusti Ayu Wita Kusumawati
Department of Nutritional Sciences, Faculty of Health and Science, Universitas Dhyana Pura
Humanities

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Furikake processing training to enhance product quality with innovative technology I Gusti Ayu Wita Kusumawati; Ida Bagus Agung Yogeswara; Putu Wida Gunawan; Ni Wayan Nursini
Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Vol. 9 No. 4 (2024): November 2024
Publisher : University of Merdeka Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26905/abdimas.v9i4.13898

Abstract

Sathya Sai Primary School provides a variety of extracurricular activities that students can choose from. The Scientific Work Group is one of the extracurricular activities at SD Sathya Sai. SD Satya Sai's Scientific Work Group innovated furikake made from sea lettuce. They won a gold medal in a national event through this processed innovation. The furikake produced by the partners has a slightly bitter taste and durability of only 2 weeks. The purpose of this PKM (community service) activity is to process furikake that is not bitter and has a long product durability. The method used in this activity is training and mentoring. This PKM activity resulted in an increase in partners' understanding of how to process furikake and use appropriate technology tools provided by the PKM team and an increase in furikake durability. In addition, this activity also increased the number of processed innovative products made from sea lettuce. With this PKM activity, it is hoped that the SD Sathya Sai Scientific Work Group can produce other innovative products made from sea lettuce using appropriate technology tools that have been provided by the PKM team.
Improving the product quality of sea lettuce crips through the implementation of technology processes I Gusti Ayu Wita Kusumawati; Ida Bagus Agung Yogesawara; Putu Wida Gunawan; Ni Wayan Nursini
Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Vol. 10 No. 3 (2025): August 2025
Publisher : University of Merdeka Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26905/abdimas.v10i3.14647

Abstract

Sea lettuce is commonly consumed fresh in salads. However, its underutilization has attracted the interest of the Giri Sari group of women farmers in Pecatu Village, who are exploring the production of sea lettuce chips. While their families enjoy the chips, they tend to be oily and lack crispness. The group aims to market sea lettuce chips to the community, but faces challenges in achieving and maintaining optimal crispness, durability, and effective packaging. The purpose of this community service is to apply appropriate technology that specifically focuses on the process of draining and packaging products. The methods used include socialisation, technology application, monitoring and evaluation, and ensuring the sustainability of the programme. As a result, there was a 75 percent increase in partners' knowledge and skills regarding the processing of sea lettuce chips. In addition, the quality of the chips improved by 90 percent, and they are now packaged in attractive aluminium foil that extends the product's shelf life by up to three months. With technological support from the PKM team, it is expected that the partners will be able to produce sea lettuce chips that are worthy of being marketed to the community.
Co-Authors Ida Bagus Agung Yogesawara Ida Bagus Agung Yogeswara Ni Wayan Nursini Putu Wida Gunawan Putu Wida Gunawan