Pelatihan Modifikasi Kukis Sagu di Kampung Gwinjaya, Bonggo Timur Sarmi, Provinsi Papua
DOI:
https://doi.org/10.31957/bhjpi.v3i2.4160Keywords:
Cookies, sago, modificationAbstract
This community service activity aims to improve the quality and quantity of sago cookie products in a modified form from its first form in the village-owned business unit "Makmur Jaya" Giwinjaya, East Bonggo District, Sarmi Regency, especially in the Sago Cookie business unit. The improvement in quality will be tried to be trained to make sago cookies with a volume of 10 cm and a slightly different taste from the first product plus a little salty, while the quantity will be tried to make sago cookies on a small industrial scale by adding oven equipment and baking sheets so that sago cookies will be obtained in larger quantities compared to the old product. This activity also involved students from the Food Technology study program, Cenderawasih University as a form of integration with the Merdeka Belajar curriculum. The results achieved, members of the sago cookie business unit group have been able to improve the quality and quantity of sago cookie products as seen from the size of the product and the amount produced with the results of the average level of preference of respondents showing a level of preference for the products produced.
Downloads
References
Auliah, A. 2012. Formulasi kombinasi tepung sagu dan jagung pada pembuatan mie. Jurnal Chemica. 13(2): 33–38.
Dewayani, W., Suryani, R.H. Arum, and E. Septianti. 2022. Potential of sago products supporting local food security in South Sulawesi. IOP Conference Series: Earth and Environmental Science. 974(1): 012114. Doi: 10.1088/1755-1315/974/1/012114.
Gunaedi, T., dan E.R.P.F. Ramandey. 2021. Pemberdayaan masyarakat Kampung Arsopura, Distrik Skanto, Kabupaten Keerom, Papua melalui pembuatan saos tomat sagu. Jurnal Pengabdian Papua. 5(1): 1–6.
Gunaedi, T., L.I. Zebua, M. Asnawi, and T. Wiyono. 2023. Community empowerment through training on making sago biscuit in Gwinjaya Village, Bonggo District, Sarmy Regency, Papua Province. International Journal of Community Service. 2(2): 142–149. Doi: 10.55299/ijcs.v2i2.600.
Kusuma, P.T.W.W., N. Indrianti, dan R. Ekafitri. 2013. Potensi tanaman sagu (Metroxylon sp.) dalam mendukung ketahanan pangan di Indonesia. Pangan. 22(1): 61–75.
Kadir, A., Suharno, A. Ali, Y. Reawaruw. 2022a. Dari masyarakat adat Marind Anim Papua, Sagu lokal untuk ketahanan pangan nasional. Penerbit IPB Press. Bogor .
Kadir, A., Suharno, Y. Reawaruw, Komari, dan A. Mahuze. 2022b. Ethnobotanical knowledge of Marind-Anim Tribe in utilizing sago (Metroxylon sagu) in Merauke, Papua, Indonesia. Biodiversitas. 23 (1): 264–272.
Kiay, N., dan Abdullah. 2017. Karateristik kimia dan organoleptik instan sagu (Metroxylon sp.) sebagai makanan berkalori tinggi. Jurnal Galung Tropika. 6(3): 162–173.
Malik, A. (2012). Keragaman teknologi kacang tanah di Sarmi, Papua. 14(1): 19–27.
Maryono, M., dan K. Kristiandi. 2022. Pengolahan pangan kreatif berbahan baku sagu menjadi cookies guna menurunkan angka anemia pada remaja di Desa Sebangun Kabupaten Sambas. Indonesia Berdaya. 3(4): 1045–1050. https://doi.org/10. 47679/ib.2022345.
Paramawidhita, R.Y., R.A. Safitri, S.S.R. Ariyanti, dan J. Anggraini. 2023. Formulasi lilin aromaterapi dari minyak atsiri kombinasi jahe merah (Zingiber officinale var. rubrum) dan batang medang (Cinnamomum iners Reinw. ex Blume). Jurnal Ilmu Kefarmasian. 4(1): 48–54. http://repository.umpalangkaraya.net/?p=show_detail&id=865.
Rachmawati, F., A.N.C. Afifah, dan A. Bahar. 2021. Pengaruh jumlah bubuk kayu manis (Cinnamomum burmannii) terhadap sifat organoleptik sus kering. Jurnal Tata Boga. 10(3): 437–448.
Rahman, H.R., K. Anggadiredja, T. Gusdinar, J.P. Sitompul, dan A.R. Ryadin. 2019. Kajian komposisi kimia, nilai nutrisi, dan etnofarmakologis tanaman genus kenari. Jurnal Fitofarmaka Indonesia. 6(1): 325–333. Doi: 10.33096/jffi.v6i1.431.
Rahman, N., dan A.S. Naiu. 2021. Karakteristik kukis bagea tepung sagu (Metroxylon sp.) yang disubstitusi tepung ikan teri (Stolephorus indicus). Jambura Fish Processing Journal. 3(1): 16–26. Doi: 10.37905/jfpj.v3i1.7779.
Rajab, M.A., dan A. Munisya. 2020. Potensi olahan sagu dalam mendukung diversifikasi pangan di Desa Poreang Kabupaten Luwu Utara. Biofarm. 16(2): 54-58.
Suharno, E. Appa, E.E. Sinaturi, M.R. Sampebua, E.L. Warikar, T. Tandianga, K.N. Anou, P.I. Laila, N.P. Papriani, dan N.R. Paranoam. 2022. Road Map Penelitian MIPA. FMIPA Uncen, Jayapura.
Tahir, M.M., M. Mahendradatta, dan A. Mawardi. 2018. Studi pembuatan kue kering dari tepung sagu dengan penambahan tepung blondo. Jurnal Teknologi Pangan. 11(2): 70-80. Doi: 10.33005/jtp.v11i2.899.
Une, S., S.A. Liputo, dan M. Limonu. 2022. Diversifikasi produk dan packaging olahan berbahan dasar kacang tanah di Desa Pilohayanga Barat Kecamatan Tlaga. Jurnal Pengabdian Masyarakat Teknologi Pertanian. 1(1): 20-23.
Wodi, S.I.M., dan F.J. Rieuwpassa. 2017. Biskuit tinggi protein berbasis daging ikan dan tepung sagu. Jurnal Ilmiah Tindalung. 73–77.
