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Arif Murtaqi Akhmad MS
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Jurusan Ilmu dan Teknologi Pangan Universitas Negeri Gorontalo Jl. Prof. Dr. Ing. B. J. Habibie, Moutong Kabupaten Bone Bolango, 96554
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INDONESIA
Jurnal Pengabdian Masyarakat Teknologi Pertanian
Published by Universitas Negeri Gorontalo
ISSN : -     EISSN : 2964173X     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
This journal publishes community service reports in the field of: postharvest process and technology; food commodities, food processing; food process engineering; interaction of machinery and food materials; chemical and functional food; biochemistry and food microbiology; nutrition and health; local and industrial food; management industrial of food processing; food safety; food security
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 11 Documents
 1   2 
Search results for , issue "Vol 4, No 2 (2025)" : 11 Documents clear
Pemberdayaan masyarakat Desa Lomaya melalui Pelatihan Pengolahan Bubuk Cabai sebagai strategi Hilirisasi Hortikultura Kasim, Rahmiyati; Bakari, Yuliana
Jurnal Pengabdian Masyarakat Teknologi Pertanian Vol 4, No 2 (2025)
Publisher : Universitas Negeri Gorontalo

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Abstract

The community empowerment program in Lomaya Village was implemented through product downstreaming training, integrated within the thematic community service (KKN) State University od Gorontalo. The purpose of this training was to equip the residents of Lomaya Village with product downstreaming skills (processing diversification) based on chili commodities to increase the added value and household income. The training activities consisted of three sessions: a lecture session, a practical session on processing chili powder with various flavors and chili oil, and a final stage involving organoleptic testing of the produced products. This activity resulted in two chili-based processed products, namely chili powder in five flavor variants and chili oil with papaya sticks. The produced chili powder was packaged, labeled, and branded as GON-Cabe (Gorontalo Chili). The results of the organoleptic test showed that all panelists liked every product produced in terms of taste, color, texture, and aroma.

Page 2 of 2 | Total Record : 11

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