PELATIHAN PENGOLAHAN DAN PENGEMASAN PANGAN LOKAL UNTUK MENINGKATKAN NILAI EKONOMI PRODUK PERTANIAN DI KAMPUNG RHEPANG MUAIF
DOI:
https://doi.org/10.31957/.v2i1.643Abstract
Saccharum edule (sayur lilin) is  one of Papua's local food sources that have potential as a source of nutrition . However,  its availability in the market is not continuous, depending on harvest..In order for the vegetables can be enjoyed by the community without waiting for harvest, efforts should be made to improve the post-harvest processing technology.  One of the efforts made is the method of preserving vegetable .. The method used is vaccum sealer with four blanching techniques. The results obtained are as follows polypropylene plastic which is used as the packaging. It is very suitable for packaging of sayur lilin because  it shows no signs of damage. Based on the observation of organoleptic properties, the best treatment is good from color, texture, water content, air and aroma, showing the packaging with VK treatment can last up to 12 days. Packaging of products is needed by the household scale industry, because it is one of the requirements in the management of P-IRT permit.Â
Keywords: Sacharum edule, perserving vegetable, packing.Â
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