Introduksi Teknologi Pengolahan Kacang Koro Pedang dalam Rangka Inisiasi Sentra Olahannya di Desa Tahai Baru Kalimantan Tengah

Introduction of Jake Beans Processing Technology in the Framework of Initiation of Processed Centers in the Village of Tahai Baru, Central Kalimantan

Authors

DOI:

https://doi.org/10.33084/pengabdianmu.v5i3.1248

Keywords:

Jake Beans, processing, packaging, village center

Abstract

Tahai Baru Village is one of the villages in Maliku Subdistrict, Pulang Pisau Regency, Central Kalimantan, which received funding for the implementation of the koro sword (cangkordang) cultivation activities through the Joint Family Business Program (KUBE) program (PKH). Training and assistance need to be done considering that the Tahai Baru village community does not yet have the knowledge and skills and do not yet know the technology. The purpose of this activity is to increase the knowledge and skills of the people of Tahai Baru Village, Maliku District, Pulang Pisau Regency, in seeing alternative uses of natural resources, especially cangkordang, and increasing community income through processing and packaging of processed cangkordang products. Some approaches are carried out through counseling, training, mentoring, exposure of activities, and evaluating the sustainability and success of the program. The results of the activity showed that the community of Tahai Baru village had knowledge and skills about processing cangkordang and marketing several processed cangkordang products. The implementation of the Mitra Desa Development Program is expected to be able to bring a change in the impact on improving the social welfare of KUBE PKH members and establishing a sustainable partnership between Tahai Baru Village and Palangka Raya University.

Downloads

Download data is not yet available.

References

Alsuhendra, A., Ridawati, R. 2017. Pelatihan Pembuatan Kemasan Dan Label Makanan Bagi Pelaku Usaha Makanan Di Desa Jampang, Kecamatan Kemang, Kabupaten Bogor. Sarwahita: Jurnal Pengabdian Kepada Masyarakat. 14(2):85-93. https://doi.org/10.21009/sarwahita.142.01
Arianto, A., Nohong, B., Nurhaedah, N. 2014. Analisis Kandungan Asam Sianida (HCN) Pada Kacang Koro Pedang (Canavalia ensiformis) Dengan Menggunakan Lama Perendaman NaCl Yang Berbeda. Jurnal Galung Tropika. 3(3):186-191. http://dx.doi.org/10.31850/jgt.v3i3.92
Azahari, D.H. 2016. Membangun Kemandirian Pangan Dalam Rangka Meningkatkan Ketahanan Nasional. Analisis Kebijakan Pertanian. 6(2):174-195. http://dx.doi.org/10.21082/akp.v6n2.2008.174-195
Dacholfany, M.I. 2018. Pemberdayaan Masyarakat dalam Meningkatkan Mutu Pendidikan Non-Formal. Tapis: Jurnal Penelitian Ilmiah. 2(1):43-74. https://doi.org/10.32332/tapis.v2i1.866
Diniyah, N., Windrati, W.S., Maryanto, Purnomo, B.H., Wardani, W. 2014. Karakterisasi Tempe Koro Pedang (Canavalia ensiformis (L)) yang Dibuat dengan Variasi Persentase Ragi dan Jenis Pengemas. Warta IHP (Warta Industri Hasil Pertanian). 31(1):1-10. http://dx.doi.org/10.32765/warta/ihp.v31i01.2597
Ekafitri, R., Isworo, R. 2014. Pemanfaatan Kacang-Kacangan sebagai Bahan Baku Sumber Protein Untuk Pangan Darurat The Utilization of Beans as Protein Source for Emergency Food. Pangan. 23(2):134-145. http://dx.doi.org/10.33964/jp.v23i2.57
Gilang, R., Affandi, D.R., Ishartani, D. 2013. Karakteristik Fisik dan Kimia Tepung Koro Pedang (Canavalia ensiformis) Dengan Variasi Perlakuan Pendahuluan. Jurnal Technosains Pangan. 2(3):34-42.
Ginting, E. 2002. Teknologi Penanganan Pascapanen dan Pengolahan Ubikayu Menjadi Produk-Antara untuk Mendukung Agroindustri. Buletin Palawija. 4:67-83. http://dx.doi.org/10.21082/bul%20palawija.v0n4.2002.p67-83
Herawati, H. 2008. Penentuan Umur Simpan Pada Produk Pangan. Jurnal Litbang Pertanian. 27(4):124-130.
Husniah, F.A., Hapsari, T.D., Agustina, T. 2019. Analisis Nilai Tambah Agroindustri Kerupuk Tempe Di Kecamatan Puger Kabupaten Jember. JEPA (Jurnal Ekonomi Pertanian dan Agribisnis). 3(1):195-203.
Indratno, I., Agustina, I.H. 2005. Studi Kemampuan Masyarakat Dalam Pengembangan Ekonomi Lokal Sebagai Upaya Pengentasan Kemiskinan (Studi Kasus Desa Tegalurung Kecamatan Legonkulon Kabupaten Subang). Mimbar: Jurnal Sosial dan Pembangunan. 21(3):416-429. https://doi.org/10.29313/mimbar.v21i3.185
Khotimah, K., Damiati, Ekayani, I.A.P.H. 2014. Uji Kualitas Kue Kering (Kue Satu) Kacang Koro Pedang (Canafalia ensiformis (L) DC) Dengan Teknik Pengolahan Dijemur dan Dioven. Jurnal Bosaparis: Pendidikan Kesejahteraan Keluarga. 2(1):4114. http://dx.doi.org/10.23887/jjpkk.v2i1.4114
Susanti, I., Siregar, N.C., Supriatna, D. 2013. Potensi Kacang Koro Pedang (Canavila ensiformis DC) Sebagai Sumber Protein Produk Pangan. Jurnal Riset Industri. 7(1):1-13.
Wahono, F., Abduh, S.B.M., Nurwantoro, N. 2016. Perubahan Konsentrasi Biomassa, Kadar Asam Sianida (HCN), pH Dan Tampilan Sensori dari Koro Pedang Selama Proses Fermentasi 4 Hari. Jurnal Aplikasi Teknologi Pangan. 5(4):123-128. http://dx.doi.org/10.17728/jatp.194
Widiantara, T. 2018. Kajian Perbandingan Tepung Kacang Koro Pedang (Canavalia ensiformis) dengan Tepung Tapioka dan Konsentrasi Kuning Telur Terhadap Karakteristik Cookies Koro. Pasundan Food Technology Journal (PFTJ). 5(2):146-153. http://dx.doi.org/10.23969/pftj.v5i2.1045

Downloads

Published

2020-06-14

How to Cite

Winarti, S., Kusumadati, W., Chotimah, H. E. N. C., & Ichriani, G. I. (2020). Introduksi Teknologi Pengolahan Kacang Koro Pedang dalam Rangka Inisiasi Sentra Olahannya di Desa Tahai Baru Kalimantan Tengah: Introduction of Jake Beans Processing Technology in the Framework of Initiation of Processed Centers in the Village of Tahai Baru, Central Kalimantan. PengabdianMu: Jurnal Ilmiah Pengabdian Kepada Masyarakat, 5(3), 287–293. https://doi.org/10.33084/pengabdianmu.v5i3.1248

Issue

Vol. 5 No. 3 (2020): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat

Section

Articles

License

Authors who publish with this journal agree to the following terms:

  1. Any article on the copyright is retained by the author(s).
  2. Author grant the journal, right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share work with acknowledgment of the work authors and initial publications in this journal.
  3. Authors are able to enter into a separate, additional contractual arrangements for non-exclusive distribution of published articles of work (eg, post-institutional repository) or publish it in a book, with acknowledgment of its initial publication in this journal.
  4. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their websites) prior to and during the submission process, as can lead to productive exchanges, as well as earlier and greater citation of published work.
  5. The article and any associated published material is distributed under the Creative Commons Attribution-ShareAlike 4.0 International License