Pemberdayaan Pelaku Usaha Untuk Meningkatkan Jumlah Produksi Dan Mutu Pada Nutrisi Telur Asin Oleh Penggiat Home Industri
DOI:
https://doi.org/10.55606/kreatif.v4i2.3219Keywords:
Salted eggs, empowerment of busineses, home industriesAbstract
The village of Sendal Kopo is the village of Panenjoan in the Serang district of Banten Province, where people produce salted eggs. However, a problem faced in making this salty egg is the need for more marketing of products and the quality of nutrition in the salty egg, which is affecting the production. Therefore, an increase in the production and quality of salt egg nutrition results in increased production and income for business people. The method used for community dedication is the participative method of training the home industry in the village of Panenjoan. This activity takes place for one (1) month, and the training given goes smoothly, smoothly as well as orderly. As a result of this activity, the coal-fired home industry can increase production and the quality of salted egg nutrition as the volume of salted egg production increases.
References
Bolango, B., & Rokhayati, U. A. (2023). Pelatihan pembuatan telur asin di Desa Poowo Barat Kecamatan Kabila Kabupaten. Paradigma: Jurnal Pengabdian Masyarakat, 8(1), 01–02. Program Studi Peternakan Universitas Negeri Gorontalo.
Engelen, Sumela, & Ahasan, A. (2017). Pengaruh lama pengasinan pada pembuatan telur asin dengan cara basah: The effect of marinating time in salted egg production using wet method. Jurnal Agroindustri Halal, 3(2), 2442-3548.
Eprints. (n.d.). Retrieved from http://eprints.undip.ac.id/54900/3/Bab_II.pdf
Eptiana, D. (2023). Pengaruh substitusi NaCl dengan KCl, CaCl₂, dan penambahan ketumbar (Coriandrum sativum L.) terhadap kadar garam dan kadar air telur asin. Skripsi, Fakultas Pertanian Universitas Lampung, Bandar Lampung.
Jaelani, A., & Zakir, M. I. (2018). Kualitas organoleptik telur asin asap dengan lama pengasapan yang berbeda. Prosiding Hasil-Hasil Penelitian Tahun 2018. Dosen-Dosen Universitas Islam Kalimantan, ISBN: 978-602-52531-1-9.
Khaerudin, D., et al. (2024). Peningkatan nilai jual pepaya California melalui diversifikasi produk di Kecamatan Warunggunung Kabupaten Lebak Provinsi Banten. PROFICIO: Jurnal Pengabdian Kepada Masyarakat, 5(2).
Panenjoan. (n.d.). Retrieved from https://panenjoan.desa.id/
Panenjoan-carenang. (n.d.). Telur asin bebek khas Carenang. Retrieved from https://panenjoan-carenang.desa.id/product/telur-asin-bebek-khas-carenang/
Putra, A. R., Dewi, I. N., Triana, L., & Afriani, R. I. (2023). Pemberdayaan masyarakat Kecamatan Pulomerak dalam penurunan stunting melalui Posyandu keliling. Jurnal Penelitian Dan Pengabdian Masyarakat, 1(2). https://doi.org/10.61231/jp2m.v1i2.73
Putra, D. F., Efrianti, K., & Mujiburrahman. (2020). Diversifikasi produk melalui peningkatan keterampilan pembuatan telur asin dari telur itik dengan varian rasa di Desa Manarap Baru Kalimantan Selatan. Jurnal PKM: Pengabdian kepada Masyarakat, 3(1), 31–35. ISSN: 2614-574X, e-ISSN: 2615-4749.
Rahayu, D. P., Nugroho, S. D., & Priyanto, E. (2022). Consumer preferences and marketing strategies for salt eggs in Kebonsari Village, Sidoarjo during the COVID-19 pandemic. Jurnal Pertanian Agros, 24(3), 1423–1431.
Salim, E., Syam, H., & Wijaya, M. (2017). The effect of variations ripened time the salted egg with addition of coconut fiber ash on the content of chloride and protein, and the level of hedonic. Jurnal Pendidikan Teknologi Pertanian, 3, 107–116.
Samuderadan, R., & Abd. Malik. (2018). Berbagai media pembuatan telur asin terhadap kualitas organoleptik. Al Ulum Sains dan Teknologi, 4(1), 46. Program Studi Peternakan, Fakultas Pertanian Universitas Islam Kalimantan Muhammad Arsyad Al Banjari Banjarmasin.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 Mislan Mislan, Rahmita Sari, Dedy Khaerudin
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
