Pemberdayaan Ibu-ibu PKK di Kelurahan Tawangrejo Wonogiri dengan Pelatihan Pembuatan Nugget dan Sosis yang Mengandung Serat

Yuli Yanti, Joko Riyanto, Ratih Dewanti, Muhammad Cahyadi, Ari Kusuma Wati, Wari Pawestri

Abstract


Empowerment of PKK Group Village in Tawangrejo Wonogiri by Training Making Nugget and Sausage Contains Fiber. This community service aimed to increase the knowledge of PKK mothers in Tawangrejo village about processing livestock products, especially nuggets and sausages rich in fiber which are healthy and potential to increase the financial income. The service has been carried out in two groups of PKK women, Tawang Rejo sub-district, Jatipurno District, Wonogiri Regency. The service has been held on June 19, 2021. The method used is training and direct practice. The first activity is to provide a questionnaire to measure the level of initial knowledge of respondents about livestock products and how to process them. Next is training on livestock product processing technology and the practice of making livestock products into healthy functional foods because they are rich in fiber and vitamins. The third activity is giving another questionnaire to measure whether the materials and practices presented have succeeded in increasing the knowledge of the respondents. The ingredients used are chicken, broccoli, moringa leaves, corn and peanuts. From this activity, it was found that prior to the activity, knowledge of processing livestock products was only limited to meatballs, partners had never made their own nuggets and sausages. This is because partners do not yet know how to make it. After the extension and practice activities, respondents' knowledge about livestock products and processing methods increased. As much as 79% knowledge of making nuggets increased, while sausage making increased by 100%. As many as 100% of respondents have plans to start a business from processing livestock products, but only 26.4% of respondents will start a business as soon as possible. Partners obtain equipment in the form of an electric meat grinder and a vacuum machine. This service activity is able to increase the knowledge of partners about processing livestock products and open up business opportunities for partners.


Keywords


broccoli nuggets; chicken nuggets; knowledge of livestock products; Moringa leaf nuggets

rticle

References


Afrisanti, D. W. (2010). Kualitas kimia dan organoleptik nugget daging kelinci dengan penambahan tepung tempe. Thesis. Universitas Sebelas Maret. https://eprints.uns.ac.id/id/eprint/6798

Alam, N., Bijaang, D., & Damis, H. (2019). Pengolahan nugget pisang untuk menambah pendapatan kelompok tani. Jurnal Pengabdian Bina Ukhuwah, 1(2), 88–92. http://jurnal.fe.umi.ac.id/index.php/JPBU/article/view/350/248

Azeliya, R. M., Purwani, E., & Wardhana, A. (2013). Pembuatan bolu brokoli (Brassica oleracea L) dilihat dari kadar beta karoten dan kadar vitamin C serta daya terima. Thesis. Universitas Muhammadiyah Surakarta. http://eprints.ums.ac.id/id/eprint/27229

Azis, R., & Lestaringingsih, L. (2018). Pelatihan pengolahan nugget sayuran untuk meningkatkan produktivitas anggota pendamping keluarga harapan di desa Jatinom-Blitar. Briliant: Jurnal Riset Dan Konseptual, 3(2), 230-236. http://dx.doi.org/10.28926/briliant.v3i2.176

Cahyani, K. D. (2011). Kajian kacang merah (Phaseolus vulgaris) sebagai bahan pengikat dan pengisi pada sosis ikan lele. Thesis. Universitas Sebelas Maret. https://eprints.uns.ac.id/10732/

Darmadi, N. M., Pandit, I. G. S., & Sugiana, I. G. N. (2019). Pengabdian Kepada Masyarakat (PKM) nugget ikan (fish nugget). Community Services Journal (CSJ), 2(1). 18-22. https://www.ejournal.warmadewa.ac.id/index.php/csj/article/view/1877

Hasanah, N. (2014). Pengaruh lama pemanasan terhadap kadar vitamin C pada sayur brokoli hijau (Brassica oleracea var. Italica). Diploma Thesis. Universitas Muhammadiyah Surabaya. http://repository.um-surabaya.ac.id/id/eprint/1289

Jamiatun, Nurunnisa, D. P. J. I., Rahmatika, N. W., Mar’ati, A. C., Aribah, S. Al, & Rusdiyana, E. (2018). Dinamika dan partisipasi anggota kelompok wanita tanidalam program diversifikasi olahan pangan fungsional di Desa Jimbaran, Margorejo, Pati. PRIMA: Journal of Community Empowering and Services, 2(2), 34–39. https://doi.org/10.20961/prima.v2i2.36116

Lidiyawati, R., Dwijayanti, F., S, N., & Pradigdo, S. (2013). Mentel (permen wortel) sebagai solusi penambah vitamin A. Jurnal Ilmiah Mahasiswa, 3(1), 11-14. https://ejournal.undip.ac.id/index.php/jim/article/view/10865

Lutfiah, A., Adi, A. C., & Atmaka, D. R. (2021). Modifikasi kacang kedelai (Glycine Max) dan hati ayam pada sosis ayam sebagai alternatif sosis tinggi protein dan zat besi. Amerta Nutrition, 5(1), 75-83. https://doi.org/10.20473/amnt.v5i1.2021.75-83

Nurismanto, R., Sudaryati, & Ihsan, A. H. (2015). Konsentrasi gelatin dan karagenan pada pembuatan permen jelly sari brokoli (Brassica oleracea). J.Rekapangan, 9(2), 1-5. http://ejournal.upnjatim.ac.id/index.php/teknologi-pangan/article/view/510/405

Nurlaila, N., Sukainah, A., & Amiruddin, A. (2018). Pengembangan produk sosis fungsional berbahan dasar ikan tenggiri (Scomberomorus sp.) dan tepung daun kelor (Moringa oleifera L). Jurnal Pendidikan Teknologi Pertanian, 2(2), 105-113. https://doi.org/10.26858/jptp.v2i2.5165

Permadi, S. N., Mulyani, S., & Hintono, A. (2012). Kadar serat, sifat organoleptik, dan rendemen nugget ayam yang disubstitusi dengan jamur tiram putih (Plerotus ostreatus). Jurnal Aplikasi Teknologi Pangan, 1(4), 115-122. https://jatp.ift.or.id/index.php/jatp/article/view/82/51

Pramudya, F. N., Silamat, E., Gabrienda, G., & Adnan, A. (2021). Peningkatan pendapatan melalui pelatihan pengolahan wortel menjadi nugget sehat dan bergizi bagi ibu rumah tangga. SELAPARANG Jurnal Pengabdian Masyarakat Berkemajuan, 4(2), 41-46. https://doi.org/10.20961/prima.v2i2.36116

Sari, R. K., Pradekso, T., & Setiabudi, D. (2014). Hubungan tingkat pendidikan dan intensitas mengakses pemberitaan melalui media online dengan Citra DPR RI. Interaksi Online, 2(1). https://ejournal3.undip.ac.id/index.php/interaksi-online/article/view/4086

Sukaryani, S., Yakin, E. A., & Purwati, C. S. (2021). Penyuluhan dan pelatihan pembuatan nuget, bakso daging ayam petelur afkir kombinasi rumput laut pada kelompok ibu-ibu kader posyandu “Mawar” Perumahan Barat Dusun Karangduren Desa Jati. Jurnal Pengabdian Masyarakat Indonesia, 1(6), 385–391. https://doi.org/10.52436/1.jpmi.80

Wiyanto, W. (2019). Pelatihan pembutan nugget jambu mete bagi ibu-ibu PKK Desa Tegalmulyo Kecamatan Kragan Kabupaten Rembang. E-Dimas: Jurnal Pengabdian Kepada Masyarakat, 10(1), 11-15. https://doi.org/10.26877/e-dimas.v10i1.1844

Zulaikhah, S. R., Fauziah, F. R., Puspita, D., & Candrasari. (2019). Upaya peningkatan pendapatan ibu-ibu Pkk dan peningkatan gizi keluarga di Wilayah Kelurahan Sumampir Purwokerto Utara melalui pembuatan nuget ayam wortel dan nuget ayam brokoli. Journal Community Development and Society, 1(2), 66–73. https://doi.org/10.25139/cds.v1i2.1824

Zuliawati, Z., Hariati, H., Rosaulina, M., Marlina, S., & Suryani Tumanggor, L. (2021). Penyuluhan tentang pemanfaatan jus wortel pada lansia dengan hipertensi. Pengabdian Masyarakat Putri Hijau, 1(4), 33–36. http://ejournal.delihusada.ac.id/index.php/JPMPH/article/view/725/462




DOI: https://doi.org/10.20961/prima.v6i1.56703

Refbacks

  • There are currently no refbacks.


View My Stats
Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.