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Wahyu Budi Sabtiawan
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Jurnal Abdi: Media Pengabdian Kepada Masyarakat
Published by Universitas Negeri Surabaya
ISSN : 24605514     EISSN : 25026518     DOI : http://dx.doi.org/10.26740/ja.v6n2
Core Subject : Humanities, Education, Social,
Humanities Education Languange, Linguistic, Communication & Media Social Sciences Other
Jurnal ABDI – The ABDI Journal only accepts manuscripts which are based on community services. The journal was published by Faculty of Mathematics and Natural Sciences, Universitas Negeri Surabaya. It is published periodically, twice a year, in June and January.
Arjuna Subject : Umum - Umum
Articles 11 Documents
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Search results for , issue "Vol. 5 No. 1 (2019)" : 11 Documents clear
PENERAPAN TEKNOLOGI PRODUKSI SIMPLISIA EMPON-EMPON, KELOMPOK TANI KECAMATAN TRAWAS, KABUPATEN MOJOKERTO, JAWA TIMUR Mirwa Anggarani; Erlix Rakhmad Purnama; Raya Sulistyowati
Jurnal ABDI: Media Pengabdian Kepada Masyarakat Vol. 5 No. 1 (2019)
Publisher : Universitas Negeri Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26740/ja.v5n1.p1-5

Abstract

The community service aims to solve several main problems experienced by empon-empon farmers,namely the limited knowledge of the production techniques of empon-empon simplisia and the productionfacilities of empon-empon simplisia. These problems are experienced by partner "Gunung Jambe" SMEs,trawas sub-district, Mojokerto regency, East Java. To achieve the objectives of the PKM program, it isnecessary to introduce science and technology regarding: (1) optimizing the manufacture of export qualitysimons (SNI: 01-3393-1994); (2) analysis of the nutritional content of simplicia empon-empon; (3) analysisof shelf life of empon-empon simplicia products. The implementation of PKM activities was carried outbetween May and September 2019. Based on the analysis of the nutritional content of the empon-emponsimplicia product, it is known that the simplicia empon-empon contains 1.54% water; ash 9.45%;carbohydrates 86.70%; fat 0.91%; and protein 1.41%. From the results of the implementation of PKM inJune 2019, there was very high enthusiasm from PKM participants. In addition, there were some inputsfrom the trainees related to the next activity which were conveyed through the trainee questionnaire.

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