TRAINING AND ASSISTANCE FOR PROCESSING CORN INTO BISCUIT AS A SNACK WITH MARKETABLE VALUE - Zainal Abidin; Hironnymus Jati; Titik Sri Harini; Lewi Jutomo (JMM (Jurnal Masyarakat Mandiri), 2023)
Abstrak: Mitra tani belum mampu mengolah jagung menjadi biskuit sebagai camilan sehat bernilai jual, karena keterbatasan pengetahuan dan rendahnya penguasan teknologi pembuatan biscuit. Tujuan kegiatan untuk mengenalkan teknologi pengolahan jagung, meningkatkan kapabilitas mitra dalam aspek produksi biskuit jagung, organisasi dan manajemen demi peningkatan pendapatan mitra. Metode yang digunakan: penyuluhan, pelatihan, diskusi dan pendampingan mitra. Evaluasi menggunakan kuesioner tentang Teknik pembuatan biscuit jagung, manajemen, cita rasa biskuit yaitu uji organoleptik dan uji kesukaan konsumen. Hasilnya, pengetahuan peserta terkait pengolahan tepung jagung menjadi biscuit meningkat 98% dan keterampilan teknis meningkat 40%. Hasil pengujian organoleptik sediaan biscuit menunjukkan berwarna kuning kecoklatan dengan aroma khas susu, rasa khas biscuit jagung dan berbentuk padat. Uji kesukaan biskuit menunjukkan rasa sangat suka (24%), suka (65%) dan kurang suka (3%). Uji kerenyahan menunjukkan rasa renyah (86%), suka warna dan aroma (94%). Uji kekerasan menunjukkan lembut dikonsumsi (100%). Hasil kegiatan memberikan wawasan dan pengetahuan baru bagi mitra tentang cara pembuatan biskuit jagung sebagai makanan sehat yang bernilai jual.Abstract: Farmers partners have not been able to process corn into biscuits as a healthy snack with marketable value, due to limited knowledge and low mastery of biscuit-making technology. The aim of the activity is to introduce corn processing technology, increase partner capabilities in aspects of corn biscuit production, organization and management in order to increase partner income. Methods used: counseling, training, discussions and partner assistance. Evaluation using a questionnaire regarding techniques for making corn biscuits, management, biscuit taste, namely organoleptic tests and consumer preference tests. As a result, participants' knowledge regarding processing corn flour into biscuits increased by 98% and technical skills increased by 40%. The organoleptic test results of the biscuit preparation showed that it was brownish yellow in color with a typical milk aroma, a typical taste of corn biscuits and a solid shape. The biscuit preference test showed that they liked it very much (24%), liked it (65%) and disliked it (3%). Crisp test showed crunchy taste (86%), liked color and aroma (94%). The hardness test shows that it is soft to consume (100%). The results of the activity provide new insight and knowledge for partners about how to make corn biscuits as a healthy food with marketable value.