Penyuluhan Pembuatan Olahan Daging Bekamal dalam Meningkatkan Nilai Jual Produk di Desa Alasbuluh Kecamatan Wongsorejo Kabupaten Banyuwangi

Yahya Nuruddin
Mahani Faiza Aulia
Desy Afriana Litasari
Andy Setiawan
Farnida Dwi Kiranti
Ayu Novitri Ramadani
Galuh Windy Apriliani
Vicky Adi Setyawan
Sefri Ton
Dani Agung Wicaksono
Ninik Sri Rahayu Wilujeng
Nadia Maharani

Alkhidmah: Jurnal Pengabdian dan Kemitraan Masyarakat
Vol. 2 No. 3 (2024): Juli : Jurnal Pengabdian dan Kemitraan Masyarakat

Bekamal is a local Banyuwang processed food product. Bekamal is actually a preservation method that uses salt and sugar. Generally, people make Bekamal from beef or goat meat. The meat is finely chopped, then salt and sugar are added and placed in a closed container for 1 to 3 months. Bekamal has advantages, including low cholesterol levels, and can be processed into various kinds of food preparations, such as bekamal chilli sauce. Many people don't know how to make bekamal or how to process it. The extension programme is able to provide knowledge and experience on how to make bekamal, a local Banyuwangi product.