Pengolahan Pangan Jajanan Tradisional pada Kelompok Kusuma Dewi di Kabupaten Jembrana, Bali

Processing of Traditional Snacks at the Kusuma Dewi Group in Jembrana Regency, Bali

Authors

DOI:

https://doi.org/10.33084/pengabdianmu.v7i2.2576

Keywords:

Traditional snack, Sanitation, Hygiene

Abstract

The development of processing technology for the food industry produces more and more various processed products widely circulated in the market. In the context of empowering rural communities, namely by increasing knowledge, attitudes, skills, and behavior, it is necessary to develop a plan of activities and assistance according to the needs of the community. Traditional street food is one of the foods that must be preserved and maintained in each area to maintain local wisdom. This service activity was carried out at the Kusuma Dewi Women Farmers Group in Segah Hamlet, Asahduren Village, Pekutatan District, Jembrana Regency, Bali. quality. Partners do not understand entrepreneurial knowledge, so it is necessary to provide an understanding of the production and marketing of processed traditional snacks. The way to overcome the problems faced by partners is to actively and explore community participation, provide appropriate technology for processing traditional snacks; provide knowledge on good processing methods, processing hygiene and hygiene, product packaging and labeling, marketing, and entrepreneurship; provide bookkeeping knowledge, and provide equipment assistance. The results of this activity are the use of appropriate technology in processing traditional snacks, understanding the application of processing methods and good sanitation conditions in food processing, increasing partner turnover, and increasing product quality and quantity.

Downloads

Download data is not yet available.

References

Andayani, S.W. 2015. Upaya Meningkatkan Keamanan Pangan dalam Pembuatan Makanan Jajanan Tradisional. Jurnal Akademik. 1-10
Ariani, R.P. 2017. Mengenal Kuliner Bali. Depok: Rajawali Pers.
Aristyanto, E., Ermawati, Y., Nanda, A.S. 2020. Program Pemberdayaan Masyarakat Pengusaha Ramuan Herbal di Kelurahan Gadel Kecamatan Tandes Kota Surabaya. In Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR). 3:1159-1166. https://doi.org/10.37695/pkmcsr.v3i0.970
Asmawati, E., Herlambang, A. 2020. Pemberdayaan Masyarakat dalam Pengolahan Hasil Pertanian Ubi Jalar di Desa Selotapak. PEDULI : Jurnal Ilmiah Pengabdian Pada Masyarakat. 4(1):1-12. https://doi.org/10.37303/peduli.v4i1.142
Atikah, T.A. 2020. Pemberdayaan Masyarakat Melalui Pengolahan Singkong menjadi Bahan Baku Produk Olahan Makanan di Desa Tarung Manuah, Kecamatan Basarang, Kabupaten Kapuas. PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat. 5(4):404–409. https://doi.org/10.33084/pengabdianmu.v5i4.1346
Chaerul, D.D.P., Alwi, M.K., Hardi S.I. 2021. Penerapan Higiene dan Sanitasi Rumah Tangga Pengolahan Tahu di Kelurahan Bara-Baraya Kota Makassar. Window of Public Health Journal. 1(5):553-563. http://dx.doi.org/10.33096/woph.v1i5.239
Darlan, S. 2020. Pelatihan Keterampilan Pembuatan Keripik Kelakai dalam Meningkatkan Kemampuan Berwirausaha Anak Panti Asuhan Ayah Bunda Palangka Raya. PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat. 5(3):270–275. https://doi.org/10.33084/pengabdianmu.v5i3.1432
Ermawati, Y., Jumati, N. 2019. Peningkatan Usaha Susu Kedelai Skala Industri Rumah Tangga di Tengah Wabah Covid’19. In Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR). 2:1184-1188. https://doi.org/10.37695/pkmcsr.v3i0.996
Hariyadi, P., Hariyadi, R.D. 2011. Memproduksi Pangan yang Aman. Jakarta: Dian Rakyat.
Lailam, T., Murti, A.D. 2019. Pemberdayaan Perempuan melalui Pengembangan Usaha Minuman Tradisional Wedang Uwuh di Desa Muntuk, Dlingo, Bantul, Yogyakarta. PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat. 4(2):61–67. https://doi.org/10.33084/pengabdianmu.v4i2.802
Mastuti, T.S., Matita, I.C., Cornelia, M., Pokatong, W.D.R., Neysha, A. 2020. Penyuluhan Peran Pangan Fungsional dan Pola Hidup Sehat Untuk Menghadapi Pandemi Corona. In Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR). 3:428-433. https://doi.org/10.37695/pkmcsr.v3i0.972
Nurhayati, E., Mulyana, Ekowati, V.I., Meilawati, A. 2014. Inventarisasi Makanan Tradisional Jawa Unsur Sesaji Di Pasar-Pasar Tradisional Kabupaten Bantul. Jurnal Penelitian Humaniora. 19(2):124-140. https://doi.org/10.21831/hum.v19i2.8039
Perbekel. 2005. Profil Desa Asahduren Kecamatan Pekutatan Kabupaten Jembrana. Negara: Pemerintah Kabupaten Jembrana.
Rianti, A., Christopher, A., Lestari, D., Kiyat, W.E. 2018. Penerapan Keamanan dan Sanitasi Pangan Pada Produksi Minuman Sehat Kacang-Kacangan Umkm Jukajo Sukses Mulia di Kabupaten Tangerang. Jurnal Agroteknologi. 12(2):167-175. https://doi.org/10.19184/j-agt.v12i02.9283
Setyawan, A.B., Septiawan, A.B.T. 2019. Pembuatan Teh Bawang Dayak dan Manfaatnya Bagi Kader Pusat Kesehatan Masyarakat Harapan Baru Samarinda Seberang. PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat. 4(2):68–73. https://doi.org/10.33084/pengabdianmu.v4i2.812
Siregar, T.M., Soedirga, L., Sinaga, W., Halim, Y. 2021. Pelatihan Pembuatan Pasta Bumbu Dapur di Forum Kelompok Wanita Tani Sekar Arum Tangerang Selatan. In Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR). 4:1199-1205. https://doi.org/10.37695/pkmcsr.v4i0.1155
Wahyuni, M., Fauziah, F., Marwati. 2021. PKM Pengembangan dan Pengolahan Produk Buah Naga di Kecamatan Samboja Kabupaten Kutai Kartanegara. PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat. 6(3):236–242. https://doi.org/10.33084/pengabdianmu.v6i3.1740
Widyartini, N.P., Puryana, I.G.P.S., Antarini, A.A.N. 2020. Tinjauan Keamanan Pangan dan Hygiene Sanitasi Makanan Tradisional di Kabupaten Tabanan. Meditory : The Journal of Medical Laboratory. 8(2):76- 84. https://doi.org/10.33992/m.v8i2.1136
Wrasiati, L.P., Wijaya, I.M.A.S., Suter, I.K., Wiranatha, A.A.P.A.S. 2015. Kuliner Tradisional Bali. Denpasar: Udayana University Press.
Zalzalah, G.G., Basri, A.I., Istiana. 2021. Edukasi Entrepreneurship Melalui Program Pembuatan Produk Dan Strategi Digital Marketing "Nugget Lele". Abdimas Nusantara: Jurnal Pengabdian Kepada Masyarakat. 3(1):51-61.

Downloads

Published

2022-03-31

How to Cite

Candra, I. P., Singapurwa, N. M. A. S., & Suariani, L. (2022). Pengolahan Pangan Jajanan Tradisional pada Kelompok Kusuma Dewi di Kabupaten Jembrana, Bali: Processing of Traditional Snacks at the Kusuma Dewi Group in Jembrana Regency, Bali. PengabdianMu: Jurnal Ilmiah Pengabdian Kepada Masyarakat, 7(2), 324–331. https://doi.org/10.33084/pengabdianmu.v7i2.2576

Issue

Vol. 7 No. 2 (2022): 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