Pelatihan Pembuatan Produk Dari Bawang Merah Dengan Kelompok Ibu-Ibu Ceria di Desa Simangulampe
DOI:
https://doi.org/10.58794/jdt.v4i2.1048Keywords:
Pelatihan, Bawang Merah, Produk, Desa SimangulampeAbstract
One of the local potentials of Simangulampe village, Bakara sub-district, is shallots. The purpose of the PPM (Community Service) activity carried out is to train the community, in this case the Ceria mothers group of Simangulampe Village in making products from processed shallots. The method of this training activity is direct practice followed by material explanation, discussion in the form of questions and answers. Training participants were given the opportunity to respond and comment on the stages of training activities, procedures and training results. The products of the training are fried shallots, flavored fried shallots, and onion oil. At each stage, the process of making the product will determine the final result and the habit of practicing making products frequently will provide better quality results. It is expected that after the training, the Ceria mothers group in Simangulampe Village will continue the shallot production activities and market the shallot products
References
R. E. Nurhidayah, Ilmu Perilaku dan Pendidikan Kesehatan, 1st ed. Medan: USU Press, 2011.
J. H. Purnomo and N. N. Hidayati, “Pendampingan Program Pengembangan Klaster Bawang Merah Di Kabupaten Bojonegoro,” Loyal. J. Pengabdi. Kpd. Masy., vol. 4, no. 2, p. 227, 2021, doi: 10.30739/loyalitas.v4i2.1039.
J. F. Sianipar, Mariati, and N. Rahmawati, “Karakterisasi dan evaluasi morfologi bawang merah lokal samosir (Allium ascalonicum L.) pada
beberapa aksesi di kecamatan Bakti Raja,” J. Agroteknologi, vol. 4, no. 1, pp. 1962–1972, 2015.
D. P. Astuti, Kardiyem, W. S. Rachmadani, and A. Khafidz, “Diversifikasi Olahan Bawang Merah Menjadi Produk Bernilai Ekonomis Tinggi
di Desa Genengadal Grobogan,” Madaniya, vol. 3, no. 3, pp. 590–598, 2022.
N. Ayu Permatasari, I. Yuliasih, and A. Suryani, “PROSES PEMBUATAN PASTA BAWANG MERAH (Allium cepa var. aggregatum) DAN PENENTUAN UMUR SIMPANNYA DALAM KEMASAN GELAS,” J. Teknol. Ind. Pertan., vol. 27, no. 2, pp. 200–208, 2017, doi:
24961/j.tek.ind.pert.2017.27.2.200.
I. Komariah and A. Anton, “Pemberdayaan Masyarakat Petani Dengan Memanfaatkan Bawang Yang Tidak Terjual Menjadi Produksi Usaha Bawang Goreng Aneka Rasa,” JPM J. Pengabdi. Masy., vol. 1, no. 1, p. 26, 2022, doi: 10.52434/jpm.v1i1.1795.
S. B. H. Gmbh, “Analisis Kinerja Rantai Pasok Produk Olahan Bawang Merah Pt Sinergi Brebes Inovatif Supply Chain Performance Analysis
of Processed Shallot Products in Sinergi Brebes Inovatif Company (Inc.),” Scholar, vol. 7, no. 2022, pp. 1–23, 2022.
M. Y. E. Wawan Herry Setyawan, Mansur, Betty Rahayu, Siti MaryamWawan Herry Setyawan, Mansur, Betty Rahayu, Siti Maryam, Aslichah, Khoiruddin, Humaidah Muafiqie, Endah Marendah Ratnaningtyas, Rika E. Nurhidayah, Asset Based Community Development (ABCD), 1st ed. PT. Gaptek Media Pustaka, 2023.
M. Mumtazah and S. H. Kusuma, “Arahan Pengembangan Produk Olahan Bawang Merah Berdasarkan Konsep Pengembangan Ekonomi Lokal (PEL) di Kecamatan Wonoasih, Kota Probolinggo,” J. Penataan Ruang, vol. 17, no. 1, p. 48, 2022, doi: 10.12962/j2716179x.v17i1.12011.
S. E. Cahyaningrum, N. Heryastuti, and N. Hidajati, “Iptek Bagi Masyarakat (Ibm) Pelaku Usaha Bawang Merah Goreng Di Jatirejo Nganjuk,”
J. ABDI, vol. 4, no. 2, p. 91, 2019, doi: 10.26740/ja.v4n2.p91-97.
A. Z. Maula, “Rancang Bangun Alat Peniris Minyak Bawang Goreng Semi Otomatis Guna Meningkatkan Produktivitas Di Industri Rumahan Rengganis,” 2021.
A. Yovita et al., “Kandungan Kimia dan Potensi Bawang Merah (Allium cepa L.) sebagai Inhibitor SARS-CoV-2,” J.Chemom.Pharm.Anal, vol. 2021, no. 3, pp. 143–155, 2021.
M. Yazid et al., “Pengenalan Tanaman Obat Keluarga (TOGA) Berbasis Digital dengan Metode Scan Barcode di Kelurahan Muara Fajar Timur,” Jdistira, vol. 3, no. 2, pp. 9–15, 2023, doi: 10.58794/jdt.v3i2.516.
N. Nurmaliza, Eva Oktariani, Sabrina Hayati, Stephen Scorpianus Ryanto, Alfatlillah, and Windy Claudya, “Pendampingan Inovasi dan Digitalisasi Usaha Mikro Kecil dan Menengah (UMKM) Bakso GR Berkah Kelurahan Kampung Tengah,” Jdistira, vol. 3, no. 2, pp. 212–216, 2023, doi: 10.58794/jdt.v3i2.599
Downloads
Published
Issue
Section
License
Copyright (c) 2024 JDISTIRA - Jurnal Pengabdian Inovasi dan Teknologi Kepada Masyarakat
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
JDISTIRA provides open access to anyone, ensuring that the information and findings in the article are useful to everyone. This journal article's entire contents can be accessed and downloaded for free. In accordance with the Creative Commons Attribution-ShareAlike 4.0 International License.
JDISTIRA is licensed under a Creative Commons Attribution-ShareAlike 4.0
