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

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

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.